Sweet Sugarplums

Buffalo Chicken Salad

2007-03-07T05:26:00.001-08:00

Buffalo Chicken Salad, originally uploaded by Sweet Sugarplums.

Here's another use for Buffalo chicken. This is a Rachael Ray recipe. It makes a lot of dressing; you can probably use only half.

BUFFALO CHICKEN SALAD
Serves 4

2 hearts romaine lettuce, chopped
1 cup shredded carrots, available in pouches
2 ribs celery, chopped
1/2 cup ranch salad dressing
1/2 cup blue cheese, crumbled
3/4 pound chicken breast or tenders, cut into bite size pieces
1 tablespoon vegetable oil, 1 turn of the pan
2 tablespoons butter
Salt and black pepper
1/4 cup Frank's hot sauce

Preheat a skillet over medium-high heat.

Combine lettuce, carrots and celery in a salad bowl. Combine ranch dressing and blue cheese crumbles in a small bowl.

Add oil and butter to hot pan with the chicken. Season with salt and pepper and sear for 2 or 3 minutes, then add hot sauce. Reduce heat a little and cook 5 minutes more.

Top salad with chicken and drizzle on the dressing. Sprinkle with salt and pepper.

Per Serving: 493 Calories; 32g Fat (57.2% calories from fat); 38g Protein; 16g Carbohydrate; 8g Dietary Fiber; 99mg Cholesterol; 1136mg Sodium. Exchanges: 4 Lean Meat; 3 Vegetable; 5 1/2 Fat; 0 Other Carbohydrates.

Quick French Toast

2007-03-07T05:07:00.001-08:00

Quick French Toast, originally uploaded by Sweet Sugarplums.

It's always a challenge to cook something that Brandon will eat. French toast usually works. This is what I throw together on the spur of the moment. When I have more time, I like to use a thick egg bread, like challah, or Hawaiian bread sliced thick.

QUICK FRENCH TOAST

6 slices buttermilk or egg bread
6 whole eggs
1/3 cup evaporated milk
1 tsp. vanilla
1 tsp. cinnamon

Combine liquid ingredients and seasonings in a pie plate. Dip each slice of bread in the egg mixture, turning to coat. Place the bread in a baking pan or baking sheet - don't stack. Pour remaining egg mixture evenly over the bread and into the pan.

If you're in a hurry, omit this next step. If not, let the bread soak up the egg mixture. After at least 30 minutes, turn the bread over to soak up some more egg.

Heat a griddle pan over medium heat. Spray with non-stick spray. Cook the bread in a single layer until golden brown, turning to brown the other side. The bread should cook for 10 minutes to thoroughly cook the egg. If it gets too brown, finish the bread in the microwave.

Bob makes a fantastic French toast. One of his secrets is to cook the bread in a skillet with lots of butter. He steams the bread by covering the pan. The bread cooks, puffs, and is delicious.

Slice the bread into triangles or halves. Arrange 4 halves on a plate and sprinkle with powdered sugar. Serve with maple syrup.

Serves 3

Cowboy Chili Omelette

2007-03-06T20:35:00.001-08:00

Cowboy Chili Omelette, originally uploaded by Sweet Sugarplums.

This seems to be the boys' favorite omelette. It's simply a cheese omelette with some canned chili con carne added to the filling and over the top.

I'm not going to post a recipe for an omelette; there are several great recipes on RecipeZaar, Allrecipes, Food Network, etc. Here's how to modify a cheese omelette recipe

COWBOY CHILI OMELETTE

2-3 whole eggs
cheese (cheddar, jack, or combination of the two)
canned chili con carne

Pour eggs into an 8-inch buttered non-stick skillet. Cook until partially set. Sprinkle with grated cheese. Spoon on about 1/4 cup of the chili con carne down the middle of the omelette. Cook over medium-low heat until cheese is melted. Sprinkle with salsa, Tabasco, green onion if desired.

Fold omelette in thirds on either side of the strip of chili. Slide out of the pan onto a plate. Spoon more chili over the top. Sprinkle with more cheese, if desired.

Sweet and Sour Pork

2007-03-06T20:13:00.001-08:00

Sweet and Sour Pork, originally uploaded by Sweet Sugarplums.

I usually make this with chicken breast, or sometimes use pork cubes that have been battered and fried. I tried it with some browned pork cubes, and it turned out okay. I only used half the meat and half the tofu, and it could have used more - next time I'll try 3/4 of a pound of each.

The recipe is adapted from Madame Wu's Art of Chinese Cooking,. Madame Wu's is a famous Chinese restaurant in Santa Monica, California which was frequented by movie stars and the like. The recipes are traditional Cantonese-style.

SWEET AND SOUR PORK

1 pound pork loin, cubed
1 pound firm tofu, cubed and drained
1 tablespoon cornstarch
1 tablespoon low sodium soy sauce
1 cup catsup. no salt added preferred
1/4 cup white vinegar
2 tablespoons sugar
1 1/3 cups pineapple juice
1 1/2 carrot, cubed
2/3 cup onion, cubed
1 1/3 cups green bell pepper, cubed
1 1/3 cups canned pineapple chunks (1 large can)
4 teaspoons cornstarch combined with 4 tablespoons water

Stir pork and tofu with cornstarch and soy sauce and let sit for 30 minutes.

Cook carrot in sherry or water until almost cooked. Add peppers and onions, add more liquid, and cover. Steam for 3 minutes until desired doneness is reached. Remove from pan.

Brown pork cubes, half batch at a time, and remove. Do the same with the tofu until browned . Return pork to the pan. Add vegetables and pineapple. Add sauce and heat to a boil.

Stir in cornstarch mixture until thickened.

If preferred, create a batter for the pork: Combine 1/2 cup of flour, 1/4 cup of cornstarch, 1/4 tsp baking powder, 1/4 tsp salt and 1 cup of water to make a smooth, thin batter. Dip chunks of pork in batter and deep-fry for 5-10 minutes.

Per Serving (non-battered): 283 Calories; 6g Fat (19.0% calories from fat); 17g Protein; 43g Carbohydrate; 3g Dietary Fiber; 24mg Cholesterol; 609mg Sodium. Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 1 Fruit; 1/2 Fat; 1 Other Carbohydrates.

Jambalaya

2007-03-06T06:14:00.001-08:00

Jambalaya, originally uploaded by Sweet Sugarplums.

Here's another Frugal Gourmet recipe. It's pretty much as printed in "The Frugal Gourmet Cooks American". Feel free to use whatever leftover meats are on hand.

"Originally this dish, like so many dishes that have become classics, was designed to use up leftovers. The dish stands in that great tradition of frugal cooks who could not afford to throw anything away, or, in the more profound tradition, that good community of cooks who refused to throw out any edible leftovers. This bit of Cajun ingenuity is now common all over New Orleans, and there are as many variations on this dish as any one I know. I think I love them all!" - Jeff Smith, "The Frugal Gourmet Cooks American"

JAMBALAYA

1/2 pound bacon, sliced
1/2 pound cooked shrimp
3 tablespoons oil
1 large yellow onion, peeled and chopped
1 1/2 green peppers, chopped
3 cloves garlic, minced
4 stalks celery, chopped
6 green onions, chopped
28 ounces canned tomatoes, crushed with your hands, then drained, juice reserved
3 cups chicken stock, use a total of 3 1/2 cups liquid including tomato liquid
1/2 pound sausage links, Hot links, sliced into 1/4-inch pieces
1 cup ham, diced
3 tablespoons chopped parsley
1 teaspoon Tabasco sauce
1/4 cup Worcestershire sauce
3 teaspoons thyme
salt and pepper
2 cups long-grain white rice

Cook the bacon until crisp. Drain and set aside.

Pan fry the sliced sausage until it just begins to brown. Remove the sausage. Saute' the rice in the drippings and remove from the pan.

Add a tablespoon of oil. Saute the ham, onion, green peppers, garlic and celery until the vegetables are tender. Add seasonings and liquid and bring to a boil. Lower heat and simmer, covered, for 20 minutes.

Add the rice and sausage and simmer for 25 minutes. Stir in the bacon, shrimp and green onions and adjust the seasonings.

If using cooked rice, use 4 cups of cooked rice. Heat it in the pan. Use 16 oz tomato sauce and about 1 cup of chicken broth.

Per Serving: 609 Calories; 33g Fat (49.8% calories from fat); 26g Protein; 49g Carbohydrate; 3g Dietary Fiber; 108mg Cholesterol; 1980mg Sodium. Exchanges: 2 1/2 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 5 Fat; 0 Other Carbohydrates.Grain(Starch); 3 Lean Meat; 1 Vegetable; 1 Fruit; 1/2 Fat; 1 Other Carbohydrates.

Catching up and Cupcake Ramblings

2007-02-28T20:23:00.000-08:00

Well, it's been over a week and I've been lazy about posting blogs. I've been cooking and taking pictures, but they're backing up in my folders. Time to catch up.

I bought a couple of new cookbooks (couldn't resist) - "Crazy about Cupcakes" and "The Barefoot Contessa". I'm a bit obsessed about cupcakes for the moment. I know it won't last, but for now, I'm fantasizing about cupcakes. I'm not so crazy about the elaborate decorations and add-ons that seem to be common on the cupcake websites - not to dis these very artistic and talented ladies, just that's not for me.

What I do like is the fluffy toppings, made with fancy star tips and round tips attached to a pastry bag. Sprinkle with some nonpareils, sprinkles, and so forth, and I'm pretty happy with the results.

I'm trying to decide on the next cupcake to try. I like being able to be able to eat a couple of them, and then send the rest to the office with Bob. That way, they're not sitting there for me to nibble on (so they won't go to waste, of course!) Barefoot Contessa's Coconut Cupcakes look inviting - white cake with white icing and flaked coconut topping; Billy's Vanilla, Vanilla Cupcakes with either Vanilla or Chocolate Buttercream; Carrot with Cream Cheese Frosting and chopped walnut topping (more like individual carrot cakes); Chocolate with Espresso Frosting (Linz wouldn't touch these if she was around!); Apple with Cream Cheese Frosting (maybe use the Captain Morgan recipe). That's it for now. Knowing me, the interest will burn itself out. I may or may not ever get to these recipes, but it's fun to make a list and fantasize a little.

Cupcake

2007-02-28T20:21:00.001-08:00

Cupcake, originally uploaded by Sweet Sugarplums.

Speaking of cupcakes, I was reminded of another Cupcake. Isn't she just the cutest thing? She looks like a cat, with the pointy ears. She has a fluffy tail that curls over the top of her back.

Mich and I were shopping and we saw this little darling at the mall pet shop. We like to play with the dogs and found her waiting. We play a game of naming them, too.

She's a pomipoo - part pomeranian and part toy poodle. They said she had just arrived and had never really played before outside of the box.

She was a bundle of energy and actually bounced up and down as she played like she had little springs on the bottom of her paws In fact, we played and she would chase our hands by bouncing/pouncing. She was like an overwound toy; she started bouncing and then couldn't stop for a few more bounces even when she had nothing left to chase. We were laughing so hard.

Of course, she was gone by the next week. Mich and I still talk about "Cupcake" and it's a great memory for us.

Spaghetti with Meat Sauce

2007-02-28T19:30:00.001-08:00

Spaghetti with Meat Sauce, originally uploaded by Sweet Sugarplums.

Spaghetti sauce is one of those dishes that is closely connected to memories of mom and family. I didn't inherit a spaghetti sauce recipe from Mom. I remember it being bland and rather watery. But, it was familiar and tasted good at the time.

I tried a couple of recipes after leaving home, but wasn't cooking too much until I met Bob. My second general cookbook I bought as an adult is the New McCall's Cookbook, published in the 70's. I adapted the lasagne meat sauce as my basic meat sauce after trying 3-4 different recipes. I always come back to it.

Now the girls are on their own and Linz makes this as her "mom's spaghetti sauce". That makes me feel really great.

I usually serve this on angel hair pasta. I've been cooking with Barilla Plus, a multi-grain pasta with 7 grams of fiber in a 100-gram serving. It has a mild, nutty taste that's not overpowering. They only have the basic shapes, but it's an easy way to get fiber into our diet.

SPAGHETTI WITH MEAT SAUCE
Makes 12 cups

2 onions, chopped
2 cloves garlic, crushed
1 pound ground beef, 95% lean
1 pound ground turkey
2 28 oz. cans tomato puree, or Italian tomatoes, crushed and undrained
2 12 ounce cans tomato paste
1/4 cup parsley, chopped
1 tablespoon dried basil
1 tablespoon oregano
2 tablespoons sugar
1 teaspoon fennel seeds
1/2 teaspoon pepper

Heat large stock pot over medium-high heat. Brown meats, breaking up with a spoon. When almost cooked, add onions, then garlic. Continue cooking until onions are softened. Pour off grease. If desired, remove meat mixture with slotted spoon and drain on paper toweling set over newspapers.

Return meat to pan. Add tomatoes. You can use whole canned tomatoes, just break them up with your hands as you add them to the pot.

Add remaining ingredients. Simmer for 1 1/2 hours, stirring occasionally. Makes 12 cups.

Per Serving: 270 Calories; 5g Fat (19.4% calories from fat); 15g Protein; 28g Carbohydrate; 6g Dietary Fiber; 40mg Cholesterol; 1024mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 4 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates.

Chocolate Cupcakes with Peanut Butter Icing

2007-02-28T18:09:00.001-08:00

Chocolate Cupcakes with Peanut Butter Icing, originally uploaded by Sweet Sugarplums.

It seems cupcakes are all the rage these days. Target has a whole display of cupcake tins, decorations, totes, etc. Bed, Bath, and Beyond had a similar display, and several cupcake cookbooks. I'm susceptible to the power of suggestion. Several blogs specialize in cupcakes, and the photographs and recipes sounds great.

Of course, I've made my share of cupcakes for the kids when they were growing up, usually for bake sales or a quick snack. Usually I use a mix and canned frosting. I don't think I've ever made a homemade batter or a homemade frosting to use for cupcakes. I save the energy for a decorated cake.

For whatever reason, the thought of chocolate and peanut butter struck me as the first scratch cupcake I'd like to try. Barefoot Contessa made these on a recent show, and I was intrigued. She talked about how peanut butter is her very favorite frosting. I've never had peanut butter frosting and wanted to see if it was really as good as she said.

I didn't have time to make the cupcakes, but I had a chocolate cake mix in the pantry. I used Ina's suggestion and added a tablespoon of coffee to the mix. I didn't notice much of a difference of chocolate taste, but then I didn't make a test batch without the coffee.

Well, then I did the frosting. WOW!!! I thought I had gone to heaven when I tasted the first little bit. It reminded me of peanut butter cookie batter when I was growing up - maybe it was using the Skippy peanut butter we have hanging around the house.

So, here are pictures of my semi-homemade version of Ina's recipe - I'll make the chocolate cupcakes one day to see how they taste.

I thought it interesting that she calls it icing instead of frosting. I read up and it says that the use of the two terms are fairly interchangeable - frosting is always icing, but icing is not always frosting. It has to do with the thickness and I think the terms used in that particular part of the country. It was always called frosting in my house. Icing is more of a thin glaze, in my mind.

CHOCOLATE CUPCAKES WITH PEANUT BUTTER ICING
Makes 18 large cupcakes

12 tablespoons unsalted butter, at room temperature
2/3 cup granulated sugar
2/3 cup light brown sugar, packed
2 large eggs, at room temperature
2 teaspoons vanilla extract
1 cup buttermilk, shaken, at room temperature
1/2 cup sour cream, at room temperature
2 tablespoons coffee
1 3/4 cups all-purpose flour
1 cup cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt
Peanut Butter Icing:
1 1/2 cups powdered sugar
1 1/2 cups peanut butter
1 cup unsalted butter, at room temperature
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
1/2 cup fat free half-and-half

Preheat the oven to 350 degrees F. Line cupcake pans with paper liners.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes.

Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee.

In another bowl, sift together the flour, cocoa, baking soda, and salt.

On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture.

Mix only until blended.

Fold the batter with a rubber spatula to be sure it's completely blended.

Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount). The tins should be 2/3 full - too little and the cupcakes will be flat; too much and the tops spread out over the top.

Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.

Peanut Butter Icing:

Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment.

Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work.

Add the cream and beat on high speed until the mixture is light and smooth.

Frost each cupcake with Peanut Butter Icing and sprinkle with chopped peanuts, if desired.

Per Serving: 463 Calories; 32g Fat (58.9% calories from fat); 9g Protein; 40g Carbohydrate; 3g Dietary Fiber; 76mg Cholesterol; 347mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 0 Non-Fat Milk; 6 Fat; 1 1/2 Other Carbohydrates.

Helen's Nut Snowballs

2007-02-20T20:46:00.001-08:00

Helen's Nut Snowballs, originally uploaded by Sweet Sugarplums.

Stephanie from Joy of Baking.com writes, "These melt-in-your mouth, shortbread-like cookies go by many names; a Russian Tea Cake, a Mexican Wedding Cake, an Italian Butter Nut, a Southern Pecan Butterball, a Snowdrop, a Viennese Sugar Ball and a Snowball. They are very popular, not only during the Christmas season, but also at weddings, christenings, and other festive occasions. Looking at these cookies you may think they were Melting Moments, but the two differ in that Mexican Wedding Cakes contain ground nuts (ground pecans, hazelnuts, almonds, or walnuts). The secret to making these cookies taste their best is to use a high quality butter and pure vanilla extract."

These make an appearance every year on the cookie platter. Helen is a good friend who gave me several of her cookie recipes - each is simple to make and always so good.

HELEN'S NUT SNOWBALLS
Makes 48 cookies

2 cups butter, softened (1 pound)
1/2 cup powdered sugar
2 teaspoons vanilla extract
1/4 teaspoon almond extract
4 cups all-purpose flour
2 cups pecans, oil-roasted, finely chopped

Cream the butter. Beat in the powdered sugar until light and fluffy.

Add flavorings and mix well.

Stir in flour and nuts and mix well.

Form dough into small balls. Arrange on ungreased baking sheet.

Bake for 15-20 minutes. While cookies are still warm, roll in powdered sugar.

Per Serving: 142 Calories; 11g Fat (68.4% calories from fat); 1g Protein; 10g Carbohydrate; 1g Dietary Fiber; 21mg Cholesterol; 78mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 Fat; 0 Other Carbohydrates.

Potato Salad

2007-02-20T06:24:00.003-08:00

Potato Salad, originally uploaded by Sweet Sugarplums.

My mom would make a wonderful potato salad. I've been making it since I was girl and it never seems to fail to get compliments. People like their salad either with or without mustard and with dill or sweet pickles. This salad has a nice tang with mustard, and dill pickles.

POTATO SALAD
Serves 8

1 russet potato
8 red potato
5 hard-boiled eggs, minced
3 egg whites, hard boiled (discard yolks from 3 eggs)
4 stalks celery, strands removed and minced
4 green onions, chopped
16 dill pickle slices, minced
2 1/2 cups mayonnaise
1/4 cup mustard
dill pickle juice
1/2 teaspoon pepper
1/2 teaspoon paprika

Cook potatoes until tender but not overcooked. Chill and peel skin. Cut into small cubes. Combine with remaining ingredients. Cover and chill for several hours or overnight. Adjust mayonnaise and flavorings, if necessary, when ready to serve.

Grilled Chicken Breast Strips

2007-02-20T06:03:00.001-08:00

Grilled Chicken Breast Strips, originally uploaded by Sweet Sugarplums.

We enjoy the convenience of ready-cooked chicken breast strips for salads and for a quick protein snack. The cost of the packaged breast strips they sell at Costco is the same as two whole chickens. I tried my hand at making my own strips and was much more satisfied with the result - the breasts were tender, less salty, and meatier.

GRILLED CHICKEN BREAST STRIPS IN HERB MARINADE
Serves 8

8 boneless skinless chicken breast halves
2 cups fresh basil leaves, packed
1 cup fresh parsley
1/3 cup fresh oregano, chopped, or 1 1/2 tablespoons dried oregano
1/4 cup fresh chives, or 1 scallion, chopped
3 tablespoons fresh rosemary, or 1 tablespoon dried rosemary
1/3 cup Dijon mustard
1/4 cup fresh lemon juice
1/4 cup dry vermouth, preferably Martini and Rossi
2 large garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
1/4 cup extra virgin olive oil

Rinse the chicken under cold water and pat dry with paper towels. Place in a large bowl.

In a food processor fitted with the metal blade, combine basil, parsley, oregano, chives, rosemary, and garlic; pulse to chop. Add mustard, lemon juice, vermouth, salt and red pepper flakes. With the machine running, slowly pour oil through feed tube until marinade is smooth. You can also combine all of the ingredients in a blender, in batches, and run until smooth. (The marinade can be prepared up to 3 days ahead, covered and refrigerated.) Add to chicken and mix well until coated. Cover with plastic wrap and refrigerate at least 4 hours and up to 8 hours.

Build a hot fire in a charcoal grill. Lightly oil grill rack. Grill chicken in center area of grill, turning once, until barely beginning to brown, about 5 minutes. Arrange chicken in a circle around outside edges of grill. Cover with grill lid (or fashion a dome out of a double thickness of heavy-duty aluminum foil) and cook, turning once, until the juices run clear yellow when pierced with the tip of a sharp knife, about 15 minutes. Don't overcook, especially if planning to freeze as reheating will cook meat further.

Allow chicken to rest at least 15 minutes. Cut diagonally into 1/2-inch wide strips. Arrange on foil-lined baking tray in a single layer. Flash-freeze for about an hour. Place about 6 ounces of strips in a sandwich-size plastic bag and return to freezer. I've also simply used dry-rub.

Recipe by Rick Rodgers

Per Serving: 215 Calories; 9g Fat (38.8% calories from fat); 28g Protein; 3g Carbohydrate; 1g Dietary Fiber; 68mg Cholesterol; 252mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.

Egg Flower Soup

2007-02-18T07:33:00.001-08:00

Egg Flower Soup, originally uploaded by Sweet Sugarplums.

Jeff Smith, The Frugal Gourmet, focused on the role of food in preserving culture and family history. His PBS shows would entertain with stories of his travels and his colorful comments as he would cook.

I made the Chinese chicken broth he published in his book, The Frugal Gourmet Cooks Three Ancient Cuisines. He urged viewers to use half pork bones for a truly flavorful base for all sorts of Chinese soups. I'd suggest a trip to the Chinese market to buy the turnip ball for a truly authentic experience.

RICH CHINESE CHICKEN BROTH
Makes about 4 1/2 quarts

5 pounds chicken backs and necks, or use 2 1/2 pounds of chicken parts plus 2 1/2 pounds of pork neck bones
2 slices fresh ginger, each the size of a 25 cent piece
2 pieces Chinese preserved turnip or preserved radish, in balls,coarsely chopped and rinsed with fresh water

Place bones in a 12-quart stockpot and cover with water. Bring bones to barely a simmer without boiling. Foam and scum will form.

Drain the bones of the water and rinse with fresh water

Add 1 quart of water per pound of bones (5 quarts for 5 pounds of bones). Add ginger and dried turnip.

Bring to a simmer and cook for one hour, uncovered.

Chill overnight and remove layer of fat.

EGG FLOWER SOUP
Served 4

4 cups Chinese chicken broth
1 carrot, minced
1 green onion, sliced
2 eggs, beaten

Bring chicken broth to a boil with the carrot. Simmer for 10 minutes or until the carrot is tender.

Bring the broth back up to a low boil. Stir the broth with a spoon in a circular motion. While the broth is still moving, pour the egg in a steady stream. The egg will form strands (flowers). It's important that the broth is moving for the flowers to form.

Turn off heat and stir in green onion. Serve with soy sauce.

Asparagus with Egg, Lemon, and Garlic

2007-02-16T01:05:00.001-08:00

Asparagus with Egg, Lemon, and Garlic, originally uploaded by Sweet Sugarplums.

Fresh asparagus is now available year-round and not just in the spring. This is one of the recipes that usually finds its way to our holiday dinner table year to year. I've never actually tried it with the tarragon.

ASPARAGUS WITH EGG, LEMON AND GARLIC

1 teaspoon unsalted butter (or use all oil if serving with meat)
1 teaspoon extra virgin olive oil (original recipes says 5 tbsp butter)
1 tablespoon minced garlic
2 pounds fresh asparagus
1 hard-boiled egg, finely chopped
3 tablespoons fresh lemon juice
salt and pepper
2 teaspoons fresh tarragon, finely chopped )optional)

Heat the butter and oil in a saucepan over medium heat. Add garlic; saute gently 1 minute. Add some liquid if needed. Remove pan from heat and reserve.

Steam the asparagus until cooked. Remove to a serving platter.

Stir egg and lemon into reserved garlic butter; pour over the asparagus. Season with salt and pepper and garnish with tarragon.

Serves 4-6

Published in the San Diego Union-Tribune, from Please to the Table: The Russian Cookbook by Anya Von Bremzen and John Welchman.

Per Serving: 96 Calories; 4g Fat (31.3% calories from fat); 7g Protein; 12g Carbohydrate; 5g Dietary Fiber; 56mg Cholesterol; 21mg Sodium. Exchanges: 0 Lean Meat; 2 Vegetable; 0 Fruit; 1/2 Fat.

Cottage Garden

2007-02-15T19:40:00.000-08:00

I have a great job that gives me the opportunity to meet people at their homes. Today I went to a house in Del Mar, a well-established affluent community on the coast. The famous Del Mar racetrack is nearby. The neighborhood I was in was tucked in the hills and very secluded. I went down a narrow 100-foot driveway to get to the house, and found a lush garden in the front patio area. It was modest house, but the owner clearly spent a lot of loving hours tending her plants and flowers. I complimented Patricia on her artistic composition of the potted plants. She was pleased at these words, but modestly apologized for being "addicted" to flowers. She had English primrose, snapdragons, cineraria, fuchsias, ivy, and many others that I can't remember. Everything was in clustered pots and the plants tended to overflow from one pot to the next. She had a potting bench with running water and a painted iron table and chairs. It was so charming and restful. I guess you could call it more of an English garden than anything. I wish I had had my camera and could have asked her if I could take some pictures.

Our house has evolved to a Mexican colonial / Mediterranean style. English cottage gardens don't really go with this style. Cacti and succulents in pots are probably what I'm going to need to deal with, as well as some flowering tropical plants like hibiscus and bougainvillea.

Each type of garden has its charms. I'm inspired to create an oasis in our courtyard where we can relax after a long day at work.

Albondigas Soup

2007-02-15T19:30:00.001-08:00

Albondigas Soup, originally uploaded by Sweet Sugarplums.

I love soup. There's nothing more comforting than a pot of soup simmering on the stove, creating wonderful smells wafting throughout the house. This is one of the best albondigas soups I've had; better than most restaurants. The chorizo and cilantro give it an authentic flavor. If desired, add some chopped zucchini during the last 10 minutes.

This recipe was posted on RecipeZaar by RuizA. It has a 5 out of 5 star rating based on 19 reviews.

BEST ALBONDIGAS SOUP
Serves 8

2/3 pound ground beef, 95% lean
1/3 pound chorizo, casing removed
2 egg whites
2 cloves garlic, minced
1/2 carrot, minced
1/2 cup cooked white rice
1/2 cup cilantro
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon ground cumin

6 cups low sodium chicken broth
1/2 cup onions, chopped
3 stalks celery, cut in chunks
2 carrots, sliced
2 roma tomatoes, 2-3, diced
1/2 teaspoon ground cumin
1 teaspoon oregano
1/2 cup cilantro
salt
pepper

Make the meatballs first: Combine everything and mix thoroughly. Form meatballs and roll between your palms (Otherwise, meatballs will fall apart in the soup). You should make around 20 to 24 meatballs, set aside.

Combine chicken broth, onion, celery, celery, tomatoes and their liquid, cumin, oregano and cilantro leaves in a large pot. Bring to broil, and reduce heat and simmer for 10 minutes.

Drop meatballs in the soup (Make sure the soup is slightly boiling, the meatballs need to be cooked quickly). Return to simmer and cook another 20 minutes.

Season with salt and pepper.

The broth becomes a little greasy from the chorizo. If possible, strain the broth, degrease, and return all to the pot.

You could top the soup with cooked rice, or serve it just by itself.

Per Serving: 319 Calories; 9g Fat (31.7% calories from fat); 21g Protein; 23g Carbohydrate; 5g Dietary Fiber; 27mg Cholesterol; 841mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 1 Fat.

Clubhouse Sandwich

2007-02-15T05:34:00.001-08:00

Clubhouse Sandwich, originally uploaded by Sweet Sugarplums.

According to The Food Timeline, this sandwich was originated by accident. A man arrived home after his family and servants had already retired. Being hungry, he rummaged through the ice box and concocted a sandwich consisting of toast, mayonnaise, chicken, bacon, lettuce, and tomato. He spoke of the sandwich to friends at his club, and they made one then and there as an experiment. It was then referred to as the "club sandwich." It's name went out to other clubs, restaurants, and individuals. The first published recipe appeared in the Good Housekeeping Everyday Cook Book, Isabel Gordon Curtis [Phelps Publishing:New York] in 1903 (p. 224).

This is a great quick-fix dinner when I'm stumped about what to make. It's not diet food, even without the avocado. I use mustard instead of mayonnaise and have always used turkey instead of chicken. Regardless, it's a tasty meal. One sandwich can easily feed two people, or one hungry teenage boy.

CLUBHOUSE SANDWICH
Makes 1 large sandwich

3 slices bread, use good-quality sandwich bread, such as buttermilk or sourdough
3 ounces deli-style sliced fat-free turkey, or sliced roasted turkey breast
3 slices turkey bacon, cooked
1 small tomato, sliced
romaine lettuce leaf, or iceberg lettuce
1/2 avocado, sliced
1 tablespoon brown mustard, 1-2

Toast bread. Spread mustard on each slice.

Create 1st layer: Layer avocado, bacon, and turkey on one slice of bread.

Create 2nd layer: Layer tomato and lettuce on another slice. Place this layer on top of the first layer.

Top with third slice of bread, mustard-side down.

Slice into 4 triangles. Insert toothpick into each triangle to hold the sections together.

Per Serving: 583 Calories; 28g Fat (41.3% calories from fat); 32g Protein; 57g Carbohydrate; 6g Dietary Fiber; 77mg Cholesterol; 1922mg Sodium. Exchanges: 2 1/2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 1/2 Fruit; 5 Fat.

Paula Deen's Cheese Biscuits

2007-02-14T06:13:00.001-08:00

Paula Deen's Cheese Biscuits, originally uploaded by Sweet Sugarplums.

As expected, I haven't been cooking this week. Last night's dinner was simply stuffed potatoes with cheese, broccoli, and leftover chicken. I wanted to make these biscuits but Brandon went to a friend's and it was just Kyle and me. I'm working on taxes (ugh!), and my goal is to get them finished by the end of the week so I can adjust our impound budget (which will mean more spending money!) Anyway, I didn't get to the biscuits after all, but if I had.....

We made these for the first time at Christmas. I added some pepper sauce to Paula Deen's recipe, which made it similar to the Red Lobster recipe for Chesapeake Bay Biscuits. I used an ice cream scoop. They spread out and were quite large (about 3 inches in diameter). They had a fluffy texture, not too heavy, with melted cheese throughout. They were good at the meal, but even better the next day. Bob loved them.

PAULA DEEN'S CHEESE BISCUITS
Makes 24 biscuits

4 cups self-rising flour
2 teaspoons baking powder
2 teaspoons sugar
2/3 cup shortening
1 1/2 cups sharp cheddar cheese, grated (6 ounces)
2 cups lowfat buttermilk
Salt
4 tablespoons butter, melted
dash Tabasco sauce

Preheat oven to 350 degrees.

In a medium bowl, mix flour, baking powder, salt, to taste, and sugar together using a fork; cut in shortening until it resembles cornmeal. Add cheese. Stir in buttermilk all at once just until blended. Do not overstir.

Drop by tablespoonfuls, or use an ice cream scoop, onto a well-greased baking sheet. Brush tops with melted butter. Bake for 12 to 15 minutes.

Nutrition Facts:
Per Serving: 179 Calories; 10g Fat (52.0% calories from fat); 5g Protein; 17g Carbohydrate; 1g Dietary Fiber; 13mg Cholesterol; 390mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.

Spicy Oven-Fried Chicken

2007-02-11T19:48:00.001-08:00

Spicy Oven-Fried Chicken, originally uploaded by Sweet Sugarplums.

I love fried chicken with its crisp crust, moist meat, and particularly served with a flavorful gravy (post to follow sometime in the future...) Since I can't make traditional fried chicken very often without sacrificing our health, I usually bake it after removing the skin.

This recipe requires a little planning ahead. I've marinated the chicken for as long as 2 days. Baking it on a wire rack allows a lot of the fat to drip out. The chicken bakes up crispy and tender. The buttermilk gives a nice tang and keeps the meat moist. The original recipe says to bake at 425 degrees for 50 minutes after drizzling the chicken with butter. I found the chicken to be too brown and overcooked, and I don't miss the extra butter.

SPICY OVEN-FRIED CHICKEN
12 pieces

1 1/4 cups lowfat buttermilk, or use 5 tbsp buttermilk mix and 1 1/4 c. water
2 tablespoons extra virgin olive oil, optional
3 tablespoons hot pepper sauce
2 tablespoons Dijon mustard
2 cloves garlic, minced
2 teaspoons salt
1/2 teaspoon pepper
1 large onion, sliced
12 skinless chicken thighs, with or without bones, or a combination of thighs and drumsticks
1 cup dry bread crumbs
1/3 cup Parmesan cheese
1/4 cup flour
2 teaspoons thyme
1/2 teaspoon paprika
1/2 teaspoon cayenne

Whisk buttermilk, oil, pepper sauce, mustard, garlic and 1 tsp salt and pepper in large baking dish. Add onion, then chicken and turn to coat. Cover and chill for 3 hours or up to 1 day, turning chicken occasionally.

Line a large jelly roll pan with foil and set a large wire rack into the pan.

Combine breadcrumbs and seasonings and remaining 1 tsp salt in a plastic bag. Remove chicken from marinade. Place a few pieces of chicken at a time in bag and shake to coat evenly.

Set chicken on the rack for 30 minutes to set.

Reapply more breadcrumb mixture to the chicken if the coating looks thin by either shaking the chicken again or sprinkling on some crumb mixture and pressing it gently into place with your fingers. The boneless chicken should be "rolled" into a thigh-shaped piece, not set out flat.

Adjust oven rack to the lower 1/3 position (any higher and the crust scorches). Bake at 350 degrees for about 45 minutes.

Adapted from a recipe in Bon Appetit, June 2000

Lox on a Cloud of Cream Cheese

2007-02-11T05:07:00.001-08:00

Lox on a Cloud of Cream Cheese, originally uploaded by Sweet Sugarplums.

This is more a serving suggestion than an actual recipe. I didn't have bagels and didn't want to hassle building these on each cracker. It turned out great; people could take as much or as little of each part as they wanted. It disappeared.

LOX ON A CLOUD OF CREAM CHEESE

8 oz. cream cheese or neufchatel, room temperature
8 oz. nova lox
2 tbsp. green onions, chopped
2 tbsp. capers, optional
Ritz or other buttery crackers

Whip cream cheese until smooth and fluffy. Mound on a serving platter in a large "puddle". Mound lox in the center, being sure to keep an edge of the cream cheese showing. Garnish with capers and green onions. Encircle the cream cheese with crackers.

Serves 4-6

Uploaded by Sweet Sugarplums on 11 Feb '07, 4.59am PST.

Maze Gohan

2007-02-11T04:23:00.001-08:00

Maze Gohan, originally uploaded by Sweet Sugarplums.

My dad's aunt would make enormous vats of this rice for family gatherings. He came from huge family, 10 kids here in America (and 2 that stayed behind in Japan when the family emigrated). There'd be 50 of us in the house on the holidays. This rice was always part of the meal. I've never had rice like this before or since and have been trying to figure out the secret. It was basically pork fried rice but it was sweet. I think carrot and sugar may be what make the difference. I recently heard from my cousin Paul that Auntie would also use a lot of bacon grease (ah-ha!) - of course, what wouldn't taste great with bacon grease!

I use various combinations of meats when I make fried rice. My favorite is chicken, ham, and shrimp. This time, I used leftover pork roast, soy chicken strips, and Chinese lop chong sausage. I didn't have greens (spinach or bok choy). After I took the picture, I realized I had forgotten the peas. I like them more for the color than anything else, but there was definitely something missing without them. It's important to use cold rice so the grains stay separate and firm.

MAZE GOHAN

3 stalks celery, minced
1 onion, slivered
1 carrot, slivered
mushrooms, sliced, optional
2 cups spinach, coarsely chopped
3 eggs
1/4 cup peas
4 cups cooked white rice

1/4 cup hoisin sauce
2 tablespoons low-sodium soy sauce
1 teaspoon sugar
1 tablespoon sherry
green onions, chopped

Heat a tablespoon of oil in a wok over highest heat. Stir-fry the carrot, onion, and celery until tender. Add some sherry if needed, to allow vegetables to steam and reduce browning. Add mushrooms and cook until soft and the liquid has evaporated. Add spinach and cook until wilted down. Remove from pan to large serving bowl or platter.

Add another tablespoon of oil to wok. Add rice and cook until warmed and lightly browned. Remove to bowl with the vegetables.

Heat another tablespoon of oil. Add eggs and cook until set into a 1/2-inch pancake. Remove from pan and chop into 1/2-inch cubes.

Combine sauce ingredients and heat in the wok. Return all ingredients to the wok and stir gently. Season to taste with more sugar, sesame oil, and bean sprouts if desired. Add green onions at the end so they keep their bright color and shape.

Caesar Salad with Make-Do Croutons

2007-02-10T20:21:00.001-08:00

Caesar Salad with Make-Do Croutons, originally uploaded by Sweet Sugarplums.

Caesar Salad with Make-Do Croutons

Caesar salad is my everyday salad. Kyle will eat huge bowlfuls of it, so that's a good thing. I usually just throw together torn romaine hearts, grated Parmesan, and a nice dressing (we like Cardini's brand). If I feel like splurging, I'll add some homemade croutons. Honestly, I'm the only one who likes the croutons, so the splurging is really for me and not for anybody else.

I didn't have any crusty bread and wanted some garlic croutons in the salad tonight. I used some regular good-quality sandwich bread (buttermilk, in this case) and sliced it into 1-inch cubes. I think it would have been better to tear the bread into pieces.

MAKE-DO CROUTONS

3 slices buttermilk bread, or other firm sandwich bread
1/2 stick unsalted butter
2 cloves garlic, minced
Dash salt

Tear the bread into approximately 1-inch pieces.

Melt the butter in a medium skillet. Stir in the garlic and simmer on very low heat until the garlic softens and is fragrant. Stir in the bread and season with salt. Stir until the bread is evenly coated. Toast over a low heat, stirring frequently, until golden brown. Sprinkle with salt.

Makes enough croutons for 2 salads.

Tuna Noodle Casserole

2007-02-10T20:01:00.001-08:00

Tuna Noodle Casserole 2, originally uploaded by Sweet Sugarplums.

Growing up in the 50's and 60's, casseroles were a mainstay in my mom's limited cooking repetoire. Even though she was basically a housewife, she had lost her senses of taste and smell due to a fall when she was a girl, so cooking was not one of her strong suits. She wouldn't make this dish very often, but it was hard to not go for thirds when she'd serve the noodles with creamy sauce and crunchy, salty potato chips on top.

My family is usually not really fans of this dish - Bob doesn't like creamy casserole dishes, Linz doesn't like tuna, and Brandon doesn't like hot tuna. I'm surprised that Kyle eats it, because he usually doesn't like fish or shellfish of any sort.

I had some leftover cooked spaghetti in the freezer and thought this would be a great dish to throw together for the boys and me. Bob's started his week-long solo trip to Mexico. I probably won't be doing a lot of elaborate dishes while he's gone, since it just the three of us and the boys are happy with grilled cheese/hot dogs/mac and cheese, etc.

TUNA NOODLE CASSEROLE

6 ounces egg noodles, cooked al dente
1 6 1/2 oz. can tuna in water, canned, drained
1/2 cup light mayonnaise
1 cup celery, minced
1/3 cup onion, chopped
1 10 3/4 ounce can cream of celery soup
1/2 cup nonfat milk
4 ounces cheddar cheese, grated
3/4 cup potato chips, crushed

Combine soup, milk, and cheddar in bowl. Microwave on low for 1 minute or until cheese is melted. Combine with remaining ingredients.

Top with crushed potato chips.

Bake at 350° until bubbly.

Per Serving: 343 Calories; 17g Fat (44.9% calories from fat); 15g Protein; 33g Carbohydrate; 2g Dietary Fiber; 50mg Cholesterol; 546mg Sodium. Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 3 Fat; 0 Other Carbohydrates.

Maná

2007-02-10T18:55:00.000-08:00

Bob surprised me with tickets to the Maná concert. We discovered this alternative group and have enjoyed their music for the past few years. I guess they haven't toured for a while and launched a new tour, starting in San Diego! The drummer, Alex Gonzalez, is amazing - flamboyant, talented, and energetic. I wish I spoke Spanish so I could understand the lyrics. The audience was singing along during most of the songs.

Mana'

Blogging

2007-02-10T08:36:00.000-08:00

Here's my revised blogpage. I've been tweaking it for the past few days; narrowing the margins, adding pictures with captions for some of the lists, creating a recipe index blog with a picture link (my most challenging accomplishment).

I've gotten a lot of inspiration from the foodblogs I read. I have a list of about 50 (food and non-food blogs) (not all of them have made it to my list yet) and I can't keep up with the feeds. I'm inspired by the eloquence and humor, not to mention the beautiful food photography.

Here are some of my personal favorites:

Humor: The Amateur Gourmet, Diary of the Food Whore, Jumbo Empanadas, Talkin' Story, Woulda Coulda Shoulda

Photography: Bronmarshall, Culinary Concoctions by Peabody, Nordijus, Orangette, Something So Clever

Recipes: (hard to narrow this down) Culinary Concoctions by Peabody, Simply Recipes, Something So Clever

Neno's Sticky Chicken

2007-02-08T20:41:00.001-08:00

Neno's Sticky Chicken, originally uploaded by Sweet Sugarplums.

This recipe is a great way to roast a large chicken. It's reminiscent of rotisserie-style chickens, and it is very easy to make. The meat comes out very moist and flavorful, so it is as good leftover as freshly cooked. Once you try it, you will never roast chicken any other way again! You need to start this the night before serving.

This is a very popular item on Sharon Worster's Aunt Neno's Personal Chef Service menu, and many other other Personal Chef Service menus list this item as well. The boys say it tastes just like store-bought rotisserie chicken at about half the cost. It just requires some planning ahead. It isn't "sticky" at all...........not sure why the title.

I like this spice blend to use as a Cajun seasoning (it's not as spicy as Emeril's Essence). I make a large batch and store it in a 1-cup jar. Use about 1/4 cup of seasoning blend in this recipe.

NENO'S STICKY CHICKEN

4 teaspoons salt
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon thyme
1 teaspoon white pepper
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 large roasting chicken
1 cup chopped onion

In a small bowl, thoroughly combine all the spices.

Remove giblets from chicken, clean the cavity well and pat dry with paper towels. Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin. Place in a resealable plastic bag, seal and refrigerate overnight.

When ready to roast the chicken, stuff cavity with onions, and place in a shallow baking pan. Roast, uncovered, at 250 degrees F for 5 hours (yes, 250 degrees for 5 hours). After the first hour, baste chicken occasionally (every half hour or so) with pan juices. The pan juices will start to caramelize on the bottom of pan and the chicken will turn golden brown. If the chicken contains a pop-up thermometer, ignore it. Let chicken rest about 10 minutes before carving.

Per Serving: 499 Calories; 36g Fat (65.2% calories from fat); 39g Protein; 4g Carbohydrate; 1g Dietary Fiber; 163mg Cholesterol; 627mg Sodium. Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 1/2 Vegetable; 4 Fat.

Thai-Style Green Beans

2007-02-06T06:40:00.001-08:00

Thai-Style Green Beans, originally uploaded by Sweet Sugarplums.

This was posted on Paula G on RecipeZaar. She says she modified it from a recipe found in the Summer 2006 edition of Cooking for 2. I've cut the oil in half and used sesame oil instead of the generic oil called for in the recipe.

This isn't the greatest picture. It was taken a few months back with my Olympus C750, which had just 4.0 megapixels. It just didn't take great macros. I've since upgraded to a Canon G7, with 10.0 megapixels, and it's been great for my food photography. That being said, I can't blame the camera anymore if my shots are out of focus a little. I'll have to update this picture the next time I make the dish.

THAI-STYLE GREEN BEANS

2 tablespoons low sodium soy sauce
2 tablespoons fish sauce, or oyster sauce
2 tablespoons reduced-fat peanut butter
1/4 teaspoon red pepper flakes (1/8 to 1/4)
2 tablespoons shallots, minced
2 teaspoons ginger, grated
1 teaspoons sesame oil, 1-2
1 pound green beans, trimmed
Garnishes:
cilantro, chopped
dry roasted peanuts

Combine the soy sauce, oyster or fish sauce, peanut butter and crushed red pepper in a small bowl; set aside.

Rinse the beans and place in a microwave safe dish, cover and cook until crisp tender; approximately 3 to 5 minutes depending on the wattage of your microwave. Remove beans from microwave, rinse in cool water and allow to drain while preparing the sauce.

In a skillet or wok, heat the 1 teaspoon oil add the minced shallot and grated gingerroot. Cook the shallot and ginger for 2 minutes and then add the soy sauce mixture; stirring until the peanut butter is melted and the sauce is smooth.

Once the sauce is thoroughly combined, stir in beans and warm in sauce. Prior to serving sprinkle with chopped cilantro and peanuts if desired.

Per Serving (excluding garnishes): 117 Calories; 5g Fat (38.8% calories from fat); 5g Protein; 14g Carbohydrate; 4g Dietary Fiber; 1mg Cholesterol; 357mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.

Spicy Korean-Style Pork Tenderloin Medallions

2007-02-02T20:21:00.001-08:00

Spicy Korean-Style Pork Tenderloin Medallions, originally uploaded by Sweet Sugarplums.

We've been dealing with a round of colds in the house. Bob's been sick three times in the past two months and just got over the last one a week ago. I wasn't so lucky this time and got caught. I'm not sure if it was just a bad cold or the flu, but I was pretty wiped out for two days and finally started feeling more like myself just today.

The family's had to fend for itself, eating leftovers and fastfood. I decided to celebrate my improved health by fixing one of my favorite new pork dishes. I found this recipe in Fine Cooking Magazine about two months ago and happened to have some tenderloin in the freezer. I like the lean quality of tenderloin, but I've been wanting a recipe that improves the moisture and flavor because of the lack of fat. I love Chinese food and have recently started experimenting with Thai, Indian, and Korean cooking. The combination of vinegar, sugar, garlic and ginger makes a deeply-flavorful marinade. The quick-cooking keeps the meat tender. Original recipe suggests serving the meat over a bed of Thai-style coleslaw.

SPICY KOREAN-STYLE PORK TENDERLOIN MEDALLIONS

Serves 4

1 1/4 lbs pork tenderloin, trimmed of all silverskin, partially frozen
1/3 cup low sodium soy sauce
2 tablespoons rice vinegar
2 tablespoons brown sugar
2 medium garlic cloves, minced
1 1/2 tablespoons minced ginger
1/2 tablespoon sesame oil
2 teaspoons chili sauce, like Sriracha

Cut the pork on the diagonal into 1/2-inch medallions. Set aside.

Mix together marinade ingredients in a ziploc bag. Add the pork medallions. Seal the bag and be sure the meat is evenly coated with the marinade. Marinate for up to 2 hours in the refrigerator or 25 minutes at room temperature, rotating the bag after half the time to keep the meat coated..

Spray a heavy 12” skillet with non-stick spray. Heat over a med-high flame until shimmering hot. Remove the pork from the marinade, shaking off the excess, and transfer the pork to a clean plate. Discard the marinade and add half of the pork medallions to the skillet, spacing them evenly. Cook them without touching until well browned, about 2 minutes. Flip and cook until the pork is just cooked through, about 2 more minutes.

Wipe out the pan if the drippings look too brown and spray the pan again. Add remaining meat and repeat the cooking process.

Serve immediately, sprinkled with cilantro and/or chopped green onions.

Adapted from a recipe in Fine Cooking Magazine #78

Per Serving: 316 Calories; 12g Fat (33.9% calories from fat); 34g Protein; 19g Carbohydrate; 3g Dietary Fiber; 92mg Cholesterol; 1140mg Sodium. Exchanges: 4 1/2 Lean Meat; 2 Vegetable; 1 1/2 Fat; 1/2 Other Carbohydrates.

A great weekend

2007-01-29T16:23:00.000-08:00

Sunset in Rosarito

So, we were supposed to go to the desert and I was going to ride the quad for the first time. What was I thinking? I wasn't especially looking forward to it - it was going to be very cold and I didn't think I'd be riding very much, as the quad is a manual transmission and it will take a while to learn.

Anyway, as it turned out, Bob caught another cold (the third one in 2 months!!?). We decided not to chance infecting everyone, because we were going to stay with Mich and Brian in their motorhome. Probably not a good idea. Mich couldn't ride because she's still recuperating.

We ended up going to Rosarito on the spur of the moment. Mich and I drove out separately and Bob took the dogs. Spanky was shaking his head a lot by the time we got there, and took him to the vet. I highly recommend Alejandra at Bites and Scratches in Rosarito. It's a simple building with 1 exam room and she actually checked him out while we were in the waiting room. She said he had a bad ear infection that had been brewing for a long time, but the symptoms just showed up. We've been lucky that he's been infection-free for quite some time now (at least, as far as we know!)- cockers are prone to ear infections because of their floppy ears and the structure of the ear canals.

Funny how things turn out. If we'd gone to the desert, Spanky would have been sick at home with nobody to take him to the vet. We might have taken him to the vet in town, and paid $200 for the exam and meds. As it was, we were out the door for only $38.

He just wasn't himself - moping around, refusing to run on the beach, even forgetting to growl when we were petting him too much. But, by yesterday he was getting back to normal and wiggling his nubbin again.

Bob barbecued his filet, Mich made a pasta dish with added anchovies and olives, and I stir-fried some onions and peppers. We watched CSI episodes on DVD and watched the sunset.

Then, Mich and I stopped off at the mall on our way home and had to go to Humphrey Yogart's. It's a yogurt shop with a twist - they blend yogurt with mix-ins, sort of like a Dairy Queen Blizzard. We get the espresso with either Heath Bars or Mint Chocolate Cookies (like Girl Scout Thin Mints). We get a small, which has about 2 cups of fluffed yogurt, for only $3.50. I forgot to get a picture because it was cold and windy and we were freezing while we were eating.

Here are pictures of Michelle's pasta dish and her famous Bloody Mary:

Hamburger and Beans

2007-01-29T16:03:00.001-08:00

Hamburger and Beans, originally uploaded by Sweet Sugarplums.

Soon after Bob and I started dating, he told me about a great dish his mom would often make. When he described it, I was a bit skeptical, and the feeling increased after I made it. It reminded me of ....... dog food (shhhhh....). Anyway, looks aside, it is now a favorite in our household, too. It's easy to throw together and has only 3 ingredients - hamburger, canned refried beans, and tomato sauce. I've tried adding onion (too sweet), cheese (not the right flavor), and decided to not mess with a good thing.

HAMBURGER AND BEANS
Serves 6

2 pounds ground turkey and/or lean ground beef
26-oz can refried beans
16 oz no-salt-added tomato sauce

Brown turkey and/or beef. Drain excess fat. Stir in beans and tomato sauce until throughly blended. Simmer over medium heat for 15-30 minutes. Serve with diced onion, shredded cheese, hot pepper sauce, etc. Simple.

NUTRITION FACTS:
Per Serving: 510 Calories; 4g Fat (11.7% calories from fat); 41g Protein; 31g Carbohydrate; 10g Dietary Fiber; 81mg Cholesterol; 1373mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable.

Baked Tomatoes

2007-01-29T07:00:00.001-08:00

Baked Tomatoes, originally uploaded by Sweet Sugarplums.

Bob works with Persian businessmen, and they often discuss business over lunch. He's wanted me to learn to make Persian rice, and I've just never been able to master it. I probably need some hands-on instruction. Anyway, the restaurants will often serve baked tomatoes on the side, and Bob loves to combine them with his rice. Now, tomatoes I can manage and I've made a version of these for many years. I invariably get a positive comment and a smile when I serve this to Bob, even on plain jasmine rice.

For something more Mediterranean, eliminate the basil and substitute crumbled feta for the Parmesan.

BAKED TOMATOES
Serves 2

4 tomatoes
Oregano
Basil
Salt and pepper
1/2 cup Parmesan cheese

Preheat oven to 350 degrees.

Cut tops off tomatoes. Score the tops to allow tomatoes to open as they bake

Sprinkle with seasonings. Top with 2 tablespoons of grated Parmesan cheese

Bake uncovered for 30-45 minutes, or until very soft.

Serve over basmati rice.

NUTRITION FACTS
Per Serving: 143 Calories; 7g Fat (40.5% calories from fat); 10g Protein; 12g Carbohydrate; 3g Dietary Fiber; 16mg Cholesterol; 394mg Sodium. Exchanges: 1 Lean Meat; 2 Vegetable; 1/2 Fat.

Broccoli Beef with Tofu

2007-01-27T05:17:00.001-08:00

Broccoli Beef with Tofu, originally uploaded by Sweet Sugarplums.

Broccoli is my all-time favorite vegetable. I can eat a whole pan of it. It's only natural that Broccoli Beef would be one of my favorite Chinese dishes. I usually make it with skirt steak, but am trying to use leaner cuts like sirloin. Just be sure to not overcook the meat to keep it tender. The recipe has been adapted from the recipes in Rose Cheng and Michelle Morris' Chinese Cookery and Lily Loh's Chinese Seafood and Vegetables.

BROCCOLI BEEF WITH TOFU
Serves 4

9 1/2 ounces light firm tofu, cubed and drained well
8 ounces top sirloin steak, partially frozen (or use skirt steak)
1/2 tablespoon sugar
1/2 tablespoon low sodium soy sauce
1 teaspoon cornstarch
1/2 tablespoon cold water
1/2 tablespoon sesame oil
1/4 teaspoon baking soda
1/2 tablespoon sherry
1 1/2 heads broccoli, trimmed and cut into chunks and flowerets
1/4 teaspoon salt
1/4 cup water, or chicken broth
1/2 scallion, 1-2, cut into 1/2 inch diagonal lengths
1 slice ginger, peeled and minced
1 tablespoon canola oil, divided
SEASONING SAUCE
2 tablespoons oyster sauce
1 tablespoon low sodium soy sauce
1 tablespoon sherry
1 teaspoon sugar
1/2 tablespoon cornstarch

Cut up tofu into 1/2 inch cubes or strips and drain well on several layers of paper towels.

Slice partially frozen steak with the grain into 1-inch wide strips. The partially frozen meat makes it easier to control the outcome of the slices. The idea is to create more surface area of the steak to absorb the flavors of the sauce and to cook more quickly. Instead of cutting the meat across the grain into slices, angle the knife so you are cutting at about a 45 degree horizontal angle. Cut into the meat starting at about 1/2- 3/4 inch from the edge. You should finish with 1-inch wide squares of meat, about 1/8 inch thick.

Place the meat in a medium mixing bowl. Combine with sugar, soy, cornstarch, water, sesame oil, baking soda, and sherry. Allow to marinate about 20 minutes while you prepare the rest of the dish.

Combine the seasoning sauce and set aside.

Heat a wok over high heat. Add 2 tablespoons of oil. Stir fry the tofu until it is well browned on all sides. Remove to serving platter.

Add another tablespoon of oil to the wok if necessary. Stir fry the steak until it is mostly cooked but still pink in the middle. Remove to the platter.

Stir fry the scallions and ginger for about 30 seconds. Watch that the ginger doesn't burn. Add the broccoli and 1/2 cup water or broth. Cover and steam for about 3 minutes or until crisp-tender.

Return beef and tofu to the pan and add the seasoning sauce. Stir until well mixed and partially thickened.

Serve hot with steamed rice.

Nutrition Facts:
Per Serving: 237 Calories; 9g Fat (31.9% calories from fat); 23g Protein; 19g Carbohydrate; 7g Dietary Fiber; 33mg Cholesterol; 571mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 2 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.

2007-01-26T21:25:00.000-08:00

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Sausages, Peppers and Onions

2007-01-26T20:51:00.001-08:00

Sausages, Peppers and Onions, originally uploaded by Sweet Sugarplums.

SAUSAGES, PEPPERS AND ONIONS
Serves 4

1 pound turkey Italian Sausage
1/4 cup white wine
1 tablespoon extra virgin olive oil
1 teaspoon red pepper flakes
2 onions, slivered
2 cloves garlic, minced
1 green bell pepper, seeded and cut into strips
1 red bell pepper, seeded and cut into strips

Brown sausages in non-stick skillet for about 5 minutes. Add white wine and simmer for 10 minutes until no longer pink.

Meanwhile, heat oil in another pan. Add pepper flakes. Saute onions and peppers in olive oil for 5 minutes.. Add garlic. Simmer for 10 minutes until almost tender.

Combine all ingredients, simmer for 5 minutes.

Nutrition Facts:
Per Serving : 252 Calories; 13g Fat (48.3% calories from fat); 18g Protein; 15g Carbohydrate; 3g Dietary Fiber; 58mg Cholesterol; 1021mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fat.

Toffee Bars

2007-01-26T05:36:00.001-08:00

Toffee Bars, originally uploaded by Sweet Sugarplums.

This was published in Good Housekeeping Magazine over 20 years ago, in an article entitled "100 Cookies for Christmas". The cookies are crisp, buttery, and candy-like.

TOFFEE BARS
Makes 48 squares

1 3/4 cups all-purpose flour, sifted
1 cup sugar
1 cup unsalted butter
1 teaspoon vanilla
1 egg, separated
1/2 cup chopped walnuts

Preheat oven to 275°. Well-grease a 15 x 10 inch jelly-roll pan. Combine above ingredients, except for egg white, and beat at medium speed with mixer until well mixed. Pat dough evenly into pan. Slightly beat egg white and brush over dough. Sprinkle evenly with nuts. Bake for 1 hour and 10 minutes or until golden. Immediately cut into 4 strips and then into 12 pieces to make 48 bars. Bars become crisp as they cool.

Nutrition Facts:
Per Serving: 76 Calories; 5g Fat (54.7% calories from fat); 1g Protein; 8g Carbohydrate; trace Dietary Fiber; 14mg Cholesterol; 2mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates

Insalata Caprese

2007-01-26T05:17:00.001-08:00

Insalata Caprese, originally uploaded by Sweet Sugarplums.

We grew basil for the first time last year and tried some new recipes. This salad is refreshing on a hot summer day and simple to put together. Fat content can be controlled by the amount of cheese that is eaten. Be sure to use fresh mozzarella, packed in water. (usually found in the gourmet cheese section of the supermarket) - the mozzarella found in the deli case would be rubbery and not a good substitute.

INSALATA CAPRESE
Serves 4

3 roma tomatoes, sliced
3/4 pound mozzarella cheese, fresh, sliced
10 basil leaves
extra virgin olive oil
salt
pepper

Alternate slices of tomato and cheese on a serving platter. Tuck basil leaves around the salad. Drizzle with olive oil. Sprinkle with salt and pepper.

Nutrition Facts:
Per Serving : 291 Calories; 21g Fat (65.1% calories from fat); 19g Protein; 6g Carbohydrate; 1g Dietary Fiber; 76mg Cholesterol; 362mg Sodium. Exchanges: 2 1/2 Lean Meat; 1 Vegetable; 2 1/2 Fat.

Cheese Enchiladas

2007-01-26T04:47:00.001-08:00

Cheese Enchiladas Blue, originally uploaded by Sweet Sugarplums.

The key to luscious enchiladas is to leave some of the oil on the tortillas. Don't press the tortillas between paper towels to squeeze out the oil, but you can blot off the excess oil if desired.

CHEESE ENCHILADAS
Serves 6

12 corn tortillas, thick tortillas, if possible, available at Costco
1/4 cup canola oil, or more, for frying
1/2 white onion, finely minced
1 pound Monterey jack cheese, grated
1 pound sharp cheddar cheese, grated
28 ounces enchilada sauce
Garnish:
sliced olives
green onions, sliced

Preheat oven to 350 degrees. Line a 13 x 9-inch baking dish with foil and spray with non-stick spray.

Heat 1/4 cup or more of canola oil in a skillet. Add the tortillas, one or two at a time, and fry until softened but not crisp. Remove to paper towels to drain.

Place the enchilada sauce in a large pie plate or casserole dish and heat in the microwave.

To assemble the enchiladas, place about a tablespoon of onion on a tortilla. Add about 1/4 cup of cheeses in a long strip on the tortilla. Roll the tortilla tightly around the cheese and place with the seam side down in the baking dish. Repeat with the remaining tortillas.

Pour remaining sauce over the enchiladas. Sprinkle with the remaining cheese.

Bake uncovered at 350 degrees for about 30 minutes.

If desired, sprinkle with the sliced olives and green onions.

Nutrition Facts:
Per Serving : 473 Calories; 37g Fat (68.7% calories from fat); 21g Protein; 16g Carbohydrate; 2g Dietary Fiber; 95mg Cholesterol; 554mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 5 1/2 Fat.

Chili's Chicken Enchilada Soup

2007-01-25T05:01:00.001-08:00

Chili's Chicken Enchilada Soup, originally uploaded by Sweet Sugarplums.

This is a family favorite. It's very similar to tortilla soup, except it uses masa as a thickener instead of tortillas. Brandon loves this and that's saying something!

CHICKEN ENCHILADA SOUP
Todd Wilbur, Top Secret Recipes
Serves 6

1 pound skinless boneless chicken breasts, cooked and shredded
1/2 cup onion, diced
1 clove garlic, pressed
4 cups chicken stock
1 cup masa harina
3 cups water
1 cup enchilada sauce
16 ounces Velveeta Light
1 teaspoon chili powder
1/2 teaspoon cumin
Garnish:
Fried tortilla strips
Grated cheddar cheese
Diced avocado
Sour cream

Saute´onion and garlic for about 2 minutes. Add chicken broth.

Combine masa harina with 2 cups of water in medium bowl and whisk until blended. Add mixture to pot.

Add remaining ingredients (except chicken) and bring to a boil. Reduce heat and simmer for 30-40 minutes or until thick.

Add chicken for the last few minutes to warm. Serve in cups or bowls with garnish.

Makes 12 2-cup servings.

Nutrition Facts:
Per Serving (excluding garnish): 505 Calories; 20g Fat (37.2% calories from fat); 44g Protein; 33g Carbohydrate; 2g Dietary Fiber; 104mg Cholesterol; 3565mg Sodium. Exchanges: 1 Grain(Starch); 5 1/2 Lean Meat; 1/2 Vegetable; 2 Fat; 1 Other Carbohydrates.

Buffalo Chicken Meatballs

2007-01-24T19:59:00.001-08:00

Buffalo Chicken Meatballs, originally uploaded by Sweet Sugarplums.

Bob and the boys LOVE Buffalo Chicken - wings, tenders, salad, etc. I found a recipe for chicken meatballs, using ground chicken breast. The original recipe called for 1 1/2 tsp. chili powder, but it was pretty spicy. I reduced the powder, but it can be increased if desired.

BUFFALO CHICKEN MEATBALLS

1 1/4 pound ground chicken breast
1 egg, beaten
2/3 cup fresh bread crumbs
3/4 teaspoon dried mustard
1/4 teaspoon chili powder, or more, if desired
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 tablespoons Frank’s Redhot Buffalo Wing Sauce
3/4 cup Frank’s Redhot Buffalo Wing Sauce

Preheat oven to 350 degrees.

Place ground chicken in a large bowl. In a small bowl, combine bread crumbs, mustard, chili powder, garlic powder, salt, and pepper. Pour the bread crumb mixture into the bowl with the ground chicken and add the beaten egg and first 3 tbsp. of buffalo sauce. Mix together thoroughly (you’ll probably want to get a little dirty and just use your hands for this — it’s the easiest way.)

Form small meatballs by using a small ice cream scoop. Roll meatballs by hand. Arrange on baking sheet. Bake for about 20 minutes. Brown under a broiler for 5 minutes.

Pour about half a cup of the remaining buffalo sauce over the browned meatballs on the baking sheet. Roll the meatballs around in the sauce to coat all sides. Use more buffalo sauce if necessary. You’re just looking for a thin coat of buffalo sauce on the meatballs.

Serve with blue cheese or ranch dressing. Makes about 40 meatballs, 6 servings

Adapted from "Cook with Kerry" weblog, Dec 20, 2006

Nutrition Facts:
Per Serving: 238 Calories; 10g Fat (38.1% calories from fat); 31g Protein; 5g Carbohydrate; 1g Dietary Fiber; 120mg Cholesterol; 1116mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fat.

Mongolian Beef

2007-01-23T06:31:00.001-08:00

Mongolian Beef, originally uploaded by Sweet Sugarplums.

MONGOLIAN BEEF

2/3 pound beef skirt steak, partially frozen
1 teaspoon sherry
1 tablespoon low sodium soy sauce
1 tablespoon vegetable oil
1 teaspoon sesame oil
1/4 teaspoon baking soda
1 teaspoon cornstarch
1/2 teaspoon sugar
4 cups canola oil, for frying
1 ounce rice noodles
1 tablespoon hoisin sauce
1 tablespoon chili sauce, or hot bean sauce
1 teaspoon cornstarch
1/2 cup water
8 green onions, 8-10

Slice beef with the grain into long strips, forming 1-inch by 1-inch elongated rectangles. Cut at an angle into thin squares, about 1/8 - 1/4 inch thick

Combine marinade ingredients in a medium bowl, add beef strips. Mix well. Let stand for at least an hour, stirring occasionally.

Heat oil in a wok. Oil is ready when a strand of rice noodle puffs immediately when dropped into the oil. Divide the rice noodles in half. Use a slotted spoon to lower half of the rice noodles into the hot oil. The noodles should puff and rise to the surface immediately. Remove from the wok and drain on paper towels. Repeat process with remaining half of the noodles. Sprinkle lightly with salt, if desired, while still hot.

Remove all but 5 tablespoons of oil fromthe wok. Heat over high heat for 30 seconds. Stir-fry the beef until it is halfway cooked. Remove with a slotted spoon, set aside.

Remove all but 2 tablespoons oil from wok. Add hoisin sauce, hot bean sauce,and water to oil in wok. Bring to a boil over medium heat Stir in slurry of cornstarch mixed with about a tablespoon of water. Add green onions and cooked beef. Stir-fry for 30 seconds. Spoon over noodles. Serves 4 to 6.

Adapted from Chinese Cookery by Rose Cheng and Michele Morris

Nutrition Facts:
Per Serving: 229 Calories; 13g Fat (50.3% calories from fat); 16g Protein; 12g Carbohydrate; 1g Dietary Fiber; 39mg Cholesterol; 353mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.

Spanky

2006-11-24T07:35:00.000-08:00

Meet Spanky, our parti-colored cocker spaniel.

Spanky was a rescue dog that we adopted when he was a teenager. He was abused and distrustful of humans in general, but has gradually mellowed out over time. We've had him for about 8 years now.

Spanky is our trash-dog, cat-dog, and general troublemaker. We kept his name when we took him in, and little did we know how appropriate the name was.

Spanky is a jumper. A very talented jumper. A very aggravating jumper, at times. This guy has been known to jump onto kitchen counters to steal food, dining room tables to steal food, over fences to steal food. Well, I guess there's a theme here.

He's very crafty and too smart. He's smart enough to wait until we're not around before he gets into things. One day, we were busy upstairs doing bills and accounting for the apartments. Nothing was happening downstairs. After about half an hour, I suddenly remembered that Spanky was down there without any supervision. Had I left food on the counter? No, I didn't think so. Was the trash can left out? No. Okay, all's probably fine. Suddenly, we heard something drop in the kitchen. Uh oh.

Bob went running downstairs.

B - Spanky! How did you get up there??? Get down from there!

S - Snarl / whimper (which in Spanky talk means "Help me, I'm stuck!")

N - (calling downstairs) Bob! What's going on??

B - You'll never believe this. Come down and see for yourself.

So, down I go.

N - Where is he?

Bob points to the top of the refrigerator, next to the kitchen counter.

I guess nothing's safe.

Memories

2006-11-24T07:20:00.000-08:00

Linz and I were talking with Dan, his mom, and sister, sharing stories.

L - Mom, remember when all you would make was Chinese food? I don't like Chinese food to this day.

N - What, because of that time?

(Bob gave me a fantastic gift, a series of cooking lessons at the home of cookbook author Lily Loh. We would watch, help prep, and then sit down to a beautiful meal in her dining room. Typical of me, I became totally obsessed with Chinese cooking. It was so fast and simple, perfect for after a long day at work. Unfortunately, I would cook Chinese food 4-5 times a week, and naturally, after a couple or three weeks, the kids revolted.)

N - Hey, I only cooked that way for about a month, and then it was a couple of years before I could even try to serve a Chinese meal to the family. Don't you remember? Anyway, that was maybe 15 years ago!

L - What I remember is having Chinese food all the time.

N - Bob, is this how you remember it?

(Bob looks puzzled, shrugs his shoulders, and clearly doesn't want to get involved. He looks at Linz.)

N - Linz, remember, I would plot out my menu for the week - Mexican one day, then Italian, Chinese, American, left-overs, etc?

L - Yeah, I do remember that. But..... it would be Mexican-Chinese, Italian-Chinese, Chinese-Chinese......

Fluff

2006-11-24T06:24:00.000-08:00

Happy Thanksgiving!

Many years ago, Bob and I decided it wasn't working to split time between the families at holiday time. So, we "joined forces" and my mom started to come to the Feller family gatherings. My brother Greg would join us every now and then, depending on his work schedule. He has a route with Mission Foods, delivering tortillas and chips to grocery stores.

Like every family, each member has it's requisite dish to bring to a meal. For my mom, it was her Orange Ambrosia Salad. Not really a salad, it's made of whipped topping, cottage cheese, gelatin powder, pineapple and mandarin oranges. She would use orange Jell-o, and it's a bright orange, like orange sherbet. It's very light and a nice way to end the meal before clean up and then dessert.

When she passed away, Greg wanted to join in the family meals more regularly. It was a natural thing to have him bring Mom's salad. Now, you have to understand that Greg is a single guy, used to eating out or having someone cook for him. He cooks rice in a rice cooker and grills a mean steak, but he is not a cook. He found Mom's recipe in her papers. Unfortunately, she had changed the recipe from the way it was written. Each time, I tell him to use orange Jell-o, not a mixture, since that's the way she used to do it.

So. We brought the fluff from the fridge in the middle of the meal so it would still be chilled. A definite quiet settled on the table when the first spoonful was lifted out of the bowl. The fluff was not orange at all, but rather a distrinctive - ummm - gray. Heads turned toward Greg, and then over to me.

N - Uh, Greg, what happened to the dish?

G - What do you mean?

N - Well, it's supposed to be orange, isn't it? You know, as in Orange Jell-o Salad?

G - Oh. Well, it has orange Jell-o in it. The recipe says to use lime and orange Jell-o. I don't eat the stuff, myself.

N - Really? Hmmm. I think it probably meant to use either one but not both. It tastes great, but you have to eat it with your eyes closed.

Dottie (my mother-in-law, a gracious hostess and born displomat) - You know, Greg, people eat with their eyes.

Linz (our eldest child, now 23 and brutally honest) - Anyone for gray fluff?

Bob (he and Greg vie for one-ups-manship, constantly ribbing each other until tears are practically streaming down their faces) - Greg, Greg, Greg.... what did you DO, man??

Brian (Bob's brother - a funny guy with an emotional undertone) - What ever happened to that dish your mom used to make, Greg?

Em (another diplomat and self-proclaimed negotiator/arbiter of the family) - This is awesome, Greg.

Dan and family (Linz' boyfriend and his family) - eyes wide, but no words.

G - Fine. You guys are SOOOOOOO mean. That's it. I'm not bring this stuff again. Next time, it's stale tortilla chips instead..

Nancy - Don't take it that way, Greg! We love you, or else we wouldn't feel like we could joke around (seriously) with you. (turning to the table) - Now, can I pay anyone to take some of this stuff off my hands?

More Baking

2005-12-05T20:05:00.000-08:00

I finished the Scandinavian Almond Bars and got them into the freezer before I could eat them up. This is a recipe in Better Homes and Gardens Cookies for Christmas. They're time-consuming, but my son Brandon always asks for them, and that's saying a lot because of how picky an eater he is. These make a nice addition to the cookie tray. They are sweet and crispy and have a nice almond flavor.

I'm thinking about playing around with the recipe and making round cookies with chopped pecans and maple flavorings. I've been itching to do some sort of a maple cookie with either a maple frosting or maple glaze. I'm running out of time to do all the cookies I wanted to do, so I'll need to limit my selection.

Scandinavian Almond Bars

3 1/2 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon sea salt
8 ounces unsalted butter
2 cups sugar
2 eggs
1 teaspoon almond extract
nonfat milk
1 cup sliced almonds, coarsely chopped
Icing:
2 cups powdered sugar, sifted
1/2 teaspoon almond extract
2 tablespoons nonfat milk

1. Stir together flour, baking powder and salt. In a large bowl, cream butter until softened. Cream sugar into the butter and beat until fluffy. Add egg and extract and beat well. Add flour mixture and beat until well mixed.

2. Divide dough into eighths (about 70 mg. each). Form each into a flattened rectangle, two per cookie sheet, measuring about 3 inches by 12 inches. Refrigerate for about 15 minutes to allow gluten to rest.

3. Brush flattened rolls with milk and sprinkle with almonds, pressing almonds slightly into dough.

4. Bake at 325° for 12 to 14 minutes or until edges are lightly browned. Rotate baking sheets halfway through cooking.

4. While cookies are still warm, cut them crosswise at a diagonal into 1-inch strips.

5. Cool. Drizzle with icing.

6. ALMOND ICING: Stir together ingredients with enough milk to make of drizzling consistency.

Makes about 80 cookies.

Tips: Lightly dampen fingertips if they stick to the dough. Don't worry about small ridges; the dough will puff slightly as it bakes and the marks will disappear.

Cut the baked cookie into strips and remove the strips to a rack to cool as soon as possible. The cookies will harden as they cool. They will crumble when cut and will stick to the baking sheet if you wait too long. If this happens, place in the oven for a couple of minutes to soften.

Use a plastic bag with the tip cut off to pipe the icing onto the cookies - using a spoon to drizzle is too difficult to control the amount of icing that drops onto the cookies, especially when starting a new spoonful.

Christmas Baking

2005-12-04T21:26:00.000-08:00

Well, this will certainly be an adventure! It will be fun posting recipes, uploading photos, and learning more about blogging. I'm hoping to learn as I go. Linz (one of our daughters) is probably an old pro at this and can give me a hand. She is one of the administrators at a Clay Aiken message board ("Our Man Clay").

This weekend was spent getting started on my Christmas baking. Of course, it's a family tradition that the first batch be peanut butter cookies. This recipe has evolved over the years. The original recipe came from my mother-in-law, although I've made peanut butter cookies since I was a girl. I grew up with Skippy Peanut Butter. When I met my husband Bob, he introduced me to the WONDERFUL taste of JIF. Now THAT's what peanut butter should taste like - PEANUTS! I was served toast with Skippy a few years later, and it didn't taste like peanut butter at all.

Well, I digress, which is a common affliction for me. My mother-in-law gave me her recipe for the cookies over 20 years ago. So, for all this time, I've been making the same recipe, using a combination of butter and shortening and have been frustrated because the cookies were always too crisp. I experimented recently and tried using all margarine and I was finally able to achieve the perfect, soft cookie that had eluded me for all this time. A funny story - my husband knows my peanut butter cookies are crispy. The first time I used the margarine, Linz and I were baking together. So now, the new version is thought of as Linz's cookies. She and I share a secret smile when Bob asks Linz to make "her" peanut butter cookies.

Soft Peanut Butter Cookies

3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup margarine
1 cup granulated sugar
1 cup brown sugar, packed, about 7 1/8 ounces by weight (I usually simplify it by using 8 ounces for every cup, which is a little more sugar than called for)
2 eggs
1 cup peanut butter (about 7-8 ounces by weight)
2 tsp. vanilla

Preheat oven to 350 degrees.

Sift flour with soda and salt and set aside.

Cream margarine, then cream with white sugar. Beat on medium speed of mixer. Add brown sugar. Add eggs, peanut butter and vanilla and beat until fluffy.

Refrigerate the dough for about 15 minutes to allow the gluten to rest.

Use a small ice cream scoop to make uniform-sized mounds of dough. Roll into 1-inch balls between palms until smooth and uniform in shape. Press down with a fork into criss-crosses on top to make cookie 1/4-inch high. Dip the fork in flour if it sticks to the dough.

Bake for 12-15 minutes, reversing cookie sheets halfway through. Let cool slightly then remove to a rack to cool completely.

Makes about 5 dozen.