Aunt Kaye's Waffles and Honey Butter

Some foods just remind you of home. My dad's famous awful waffles are on the top of that list. They are loaded with just about every kind of sugar you can dream of. And we like to use my Aunt Kaye's waffle recipe. Mmmmm mmmm!

Aunt Kaye's Waffles

* 2 eggs
* 2 cups buttermilk
* 1 tsp baking soda
* 2 cups flour
* 2 tsp baking powder
* 1/2 tsp salt
* 6 Tbs oil

Beat eggs well. Beat in the rest of the ingredients with a mixer until smooth.

Cook on my new cool Waring Pro Waffle Maker, courtesy of Lady Di and Granddad this Christmas so we can be just as cool as them making awful waffles, ... and enjoy!!!

AWFUL WAFFLE FAVORITES
Add butter, powdered sugar, homemade strawberry jam or homemade peach jam, whip cream and syrup if you really want to go all the way.


Aunt Kaye's Honey Butter

1/2 cube butter
1 cup butter
1 egg yolk
1/2 tsp vanilla

Whip fir 10 minutes and enjoy.

Marinated Grilled Shrimp

Marinated Grilled Shrimp

Thanks to Kyndra for passing this one on.

INGREDIENTS

• 3 cloves garlic, minced
• 1/3 cup olive oil
• 1/4 cup tomato sauce
• 2 tablespoons red wine vinegar
• 2 tablespoons chopped fresh basil
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 2 pounds fresh shrimp, peeled and deveined
• skewers

DIRECTIONS

1. In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
2. Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
3. Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.

Chopped Avocado Salad

Thanks to Kyndra for this one. I sure wish I was still in the famed NYC Gourmet Club. This is my new favorite Avocado Salad.

Chopped Avocado Salad

Dressing:

3/4 cup vegetable oil
1/4 cup powdered sugar
1/4 cup apple cider vinegar
2 tablespoon fresh lemon juice
1 1/2 teaspoons dry mustard
1 1/2 teaspoon ground ginger

Generously salt and pepper to taste

Salad (alter proportions to your taste):

8 thick slices of bacon, chopped
6 oz baby spinach leaves chopped
1 large granny smith apple, halved, cored, thinly sliced to bite size pieces
1/4 cup very thinly sliced red onion
2 ripe avocados, pitted, peeled, cubed

toasted pine nuts

Ebelskivers

These were a favorite tradition at my home growing up. My mom didn't make them very often but I soooo loved them. I tried using her old pan for awhile, but alas it died. So I recently bought a new pan in Solvang. And I've made them twice this week already. My mom always put raspberry jam in them. My new favorites are lemon curd. Mmmm but the winner is nutella and bananas. Can't wait to make them again.

Danish Ebelskiver
Thanks to this website for the recipe.

1 3/4 cups all-purpose flour
3/4 teaspoon baking soda
1 teaspoon baking powder
1 1/2 tablespoons granulated sugar
1/2 teaspoon salt
3 eggs, separated
1 3/4 cups buttermilk
4 tablespoons unsalted butter, melted
Filling of your choice

In a bowl, whisk together the flour, baking soda, baking powder, granulated sugar and salt.

In a small bowl, lightly whisk together the egg yolks and buttermilk. Whisk the yolk mixture into the flour mixture until well combined; the batter will be lumpy.

In another bowl, using an electric mixer fitted with the whisk attachment, beat the egg whites on high speed until stiff but not dry peaks form, 2 to 3 minutes. Using a rubber spatula, gently fold the whites into the batter in two additions.

Put 1/2 of a teaspoon butter in each well of a filled-pancake pan.

Christmas Morning Rolls

These have been a tradition in our home for years. My mom would labor away at these on Christmas Eve every year to hand out to our friends. And of course she'd save a batch for us to eat on Christmas morning. Mmmm, I couldn't wait.

In our home we've decided to make them on the 23rd so we're not so rushed on Christmas Eve. Still just as good and just as easy.

Christmas Morning Rolls

1 bag of frozen bread dough
1 small box of Butterscotch pudding mix
a few tablespoons of cinnamon
2 cups brown sugar
2 cups butter

Butter a pan. Place the frozen dough in it. When it thaws slightly cut it into 1 inch pieces. Sprinkle with pudding mix. Sprinkle cinnamon all over it.

Melt butter and brown sugar together and pour over rolls. Yes you need all that butter and sugar. The more the merrier. Cover with a dish rag and let rise several hours. Bake at 350 for 30 minutes. Be sure to put a pan underneath it with a silpat on it. If you've added the right amount of butter and sugar it will probably spill over and make a mess of your stove and then start to smoke and make your rolls taste not so good. Use a silpat to prevent burning. Life is so much easier!

REAL Pumpkin Pie

Mmmmm Mmmm. This year for Thanksgiving I was inspired to make a real pumpkin pie from scratch after sampling a piece from my friend Lisa. Oh it is truly much better when it is made from a real pumpkin.

REAL Pumpkin Pie

Cut pumpkin into pieces & steam until soft. Skin will come off. Let cool and peal off. Whip it to mush. Mash it well in a blender so it is not stringy.

2 eggs slightly beaten
1 3/4 cup pumpkin
3/4 cup sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves ground

mix well
add 1 can evaporated milk
pour into unbaked pie shell

425 for 15 min.
350 for 45 min or until done.

Cinnamon Rolls

Thank you Nadia. I love them!!!! If you're up for making cinnamon rolls from scratch and not the tasty Christmas Morning Rolls just previously posted ... these are fabulous too!


Rolls:

2 1/4 tsp. yeast
1 cup warm milk (105-110 degrees)
1/3 cup butter melted
2 eggs
1/2 cup granulated sugar
1 tsp. salt
3-4 cups flour

Filling:
2 1/4 Tbs cinnamon
1 cup packed brown sugar
1/3 cup, softened

Icing:
1 1/2 cup powdered sugar
1/2 tsp.. vanilla
1/2 cup butter
2 oz cream cheese
1/8 tsp. salt

Directions:

Rolls -
1. Dissolve the yeast in a warm milk in a large bowl
2. Add sugar, butter, salt, eggs, flour and mix well
3. Knead the dough into a large ball using your hands dusted lightly with flour
4. Put in bowl, cover, and let rise in a warm spot for 1 hour or doubled in size
5. Roll the dough out on a floured surface, in oblong shape, approx 21 inches long and 15 inches wide, 1/4 inch thick.
6. Combine brown sugar and cinnamon in a bowl
7. Spread the softened butter evenly over the dough
8. Sprinkle the cinnamon and sugar over the dough
9. Carefully roll the dough up
10. With a thread or piece of floss, cut the dough into 1 3/4 inch slides and place in a greased pan. Cover and let rise 20-30 minutes
11. Bake at 400 for 8-10 minutes, or until light brown on top

Icing:
While the rolls bake, coming the icing ingredients, and beat with an electric mixer until fluffy. When the rolls are done, coat generously with frosting. Makes 12-16

On The Menu This Week ...

MONDAY
Christmas Tree buying! and Pizza from Whole Foods

TUESDAY
Spaghetti (Thanks to Melissa W.)

WEDNESDAY
Baked Potatoes and Salad (Oh wait I forgot to tell Charlie that we had food ready when he picked up the kids and I left for our Ward RS Christmas Party ... so that all went to waste. ) In-N-Out instead.

THURSDAY
Dill & Lemon Salmon and Salad

FRIDAY
Homemade Pizza courtesy of Meagan H. and a big ol pot of Chili and Corn Bread and all night games.

SATURDAY
Tiger Woods golf event (Although I'm preeeeetty sure he's not going to be there tomorrow.)
So that makes this a YO-YO night (You're On You're Own)

SUNDAY
Real Mac & Cheese and Salad
http://www.seriouseats.com/recipes/2007/12/martha-stewart-macaroni-and-cheese-recipe.html

On The Menu This Week ...

Well we've been sick and out of town sooooo just for the record, here is what was on the menu this week ....

MONDAY
Pizza

TUESDAY
Pizza leftovers

WEDNESDAY
Steak, Salad & Potatoes - courtesy my mom for my husband's birthday

THURSDAY
Bean Soup with a little bit of this and a little bit of that - courtesy my mom and her pressured cooked beans the night before to save me in my sickly state from having to think about dinner.

FRIDAY
Leftover Soup

SATURDAY
Clam Chowder in bread bowls- courtesy Whole Foods

SUNDAY
Hopefully Italian Wedding Soup

Buttermilk Pancakes

I love my classic Whole Wheat pancakes, which I can't believe I haven't posted yet. But every now and then I long for a good old white flour fluffy pancakes drenched in butter. Well, this will do. My 6 year old who normally eats 1-2 pancakes, just devoured 4. My 2 year old ate an extra pancake too. So when I asked if I should keep the recipe, my kids cheered yes!!!

Thanks to Serious Eats not only did I find another great recipe, I think I found a new cookbook I want, Gale Gand's Brunch!.

Interesting fact I just learned, "Buttermilk is not particularly fattening or buttery, because it's actually the liquid left behind after butter is churned out of cream." Or maybe you already knew that and are responding to me, "uh-duh!"

Gale Gand's Buttermilk Pancakes
From Serious Eats

- makes 12 3-to 4-inch pancakes -

(or in our case, 7 pancakes, 1 over-sized last pancake so mom can at least have one, and 1 giant Minnie Mouse pancake.)

Ingredients

1 cup all-purpose flour
1 Tbs sugar
1/4 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1 large egg
1 cup buttermilk
1/4 cup whole milk
2 tablespoons unsalted butter, melted, plus more for cooking
1 cup blueberries (optional)

In a medium bowl, combine the flour, sugar, salt, baking powder, and baking soda. In a separate bowl, beat the egg with a fork and then mix in the buttermilk, milk, and melted butter. Pour the wet ingredients over the dry ingredients and combine with a wooden spoon, leaving plenty of lumps.

Serve immediately, or keep warm on a plate in a 200-degree oven while you cook some more pancakes.

Apple Pudding Cake

This could be one of my all time favorite easy desserts. Thanks to one of my dearest friends, Summer. I LOVE to make this cake for my child's birthday treat in class. I feel like the kids are getting something a bit more healthy than junk cake.

Apple Pudding Cake

2 c sugar

1/2 cup soft butter

2 egg

4 large peeled tart apples (4 cups)

2 cups whole wheat flour

2 tsp soda

2 tsp cinnamon

1 tsp nutmeg

1/2 tsp salt

Cream the butter and sugar. Add eggs and beat hard. Shred apples. Add at once to the creamed mixture. Stir in dry ingredients.

Bake at 350 degrees for 45 minutes. Cut in squares. Serve hot with whipped cream or butter sauce (which is oooooh so much better.)

Butter Sauce

1/2 c. butter

1 c sugar

1/2 c light cream or evaporated milk

1 1/2 t vanilla

Heat butter, sugar and milk at low heat for 10-25 minutes. Stir until blended and slightly thickened. Do not boil.

Sweet Potato Gnocchi

Cafe Johnsonia has recently taken a break for her blog and decided to spend more time with her family. I commend her. She is a wise women for choosing family. I love her recipes. This as a great recipe.

Sweet Potato Gnocchi with Sage, Walnuts, and Brown Butter
Cafe Johnsonia

Serves 6-8

Active time:1 1/4 hr
Start to finish:2 1/4 hr

1 1/4 lb russet (baking potatoes)
1 (3/4-lb) sweet potato
1 large egg
1/2 teaspoon freshly grated nutmeg
1/3 cup grated Parmigiano-Reggiano plus more for serving
1 1/2 to 2 cups all-purpose flour plus more for dusting
1/3 cup extra-virgin olive oil
1 cup sage leaves (from 1 bunch)
1/2 to 3/4 cup whole walnuts
4 tablespoons unsalted butter

Make gnocchi:

Preheat oven to 450°F with rack in middle.

Pierce russet and sweet potatoes in several places with a fork, then bake in a 4-sided sheet pan until just tender, 45 minutes to 1 hour.

Cool potatoes slightly, then peel and force through ricer into sheet pan, spreading in an even layer. Cool potatoes completely.

Lightly flour 2 or 3 large baking sheets or line with parchment paper. Beat together egg, nutmeg, 1 tsp salt, and 1/2 tsp pepper in a small bowl. Gather potatoes into a mound in sheet pan, using a pastry scraper if you have one, and form a well in center.


Pour egg mixture into well, then knead into potatoes. (Or just crack the egg into the center, sprinkle the salt, pepper, and nutmeg over the top, and use a fork to break it up and mix in the riced potatoes.)

Knead in cheese and 1 1/2 cups flour, then knead, adding more flour as necessary, until mixture forms a smooth but slightly sticky dough. Dust top lightly with some of flour.

Cut dough into 6 pieces. Form 1 piece of dough into a 1/2-inch-thick rope on a lightly floured surface. Cut rope into 1/2-inch pieces. Gently roll each piece into a ball and lightly dust with flour.

Repeat with remaining 5 pieces of dough.

Turn a fork over and hold at a 45-degree angle, with tips of tines touching work surface. Working with 1 at a time, roll gnocchi down fork tines, pressing with your thumb, to make ridges on 1 side. Transfer gnocchi as formed to baking sheets. (Kind of flick them off the fork and let them fall to the baking sheet. Once you get going, it goes quickly. Dust your fingers with flour and wipe off the fork tines if the gnocchi are sticking.)

Fry sage leaves and walnuts:

Heat oil in a 12-inch heavy skillet over medium heat until it shimmers. Fry sage leaves in 3 batches, stirring, until they turn just a shade lighter and crisp (they will continue to crisp as they cool), about 30 seconds per batch. Transfer to paper towels to drain. Season lightly with salt.

Fry the walnuts in the remaining oil until toasted and golden. Transfer to paper towels to drain. Season lightly with salt. Pour off the remaining oil and wipe out the skillet.

Make sauce:

Add butter to skillet and cook until golden-brown, about 5 minutes. Remove from heat.

Cook gnocchi:

Add some of the gnocchi to a pasta pot of well-salted boiling water and stir. Cook until they float to surface, about 3 minutes. Transfer with a slotted spoon to a large serving bowl. Cook remaining gnocchi in same manner, transferring to the bowl.

When all of the gnocchi have been cooked, drizzle with brown butter and gently stir to coat them. Sprinkle with fried sage, walnuts and grated cheese.

Cooks’ notes:

* Uncooked gnocchi can be frozen (first in 1 layer on a baking sheet, then transferred to a sealable bag) up to 1 month. Do not thaw before cooking. Chestnuts can be sliced 1 day ahead and kept in an airtight container at cool room temperature.
* Sauce and topping can be halved; make full recipe of gnocchi and freeze half of it.

Chicken Jalapeno Rollups

Ooooh what a tasty surprise this was. I started eating the chicken plain it was daaaaang good. Add it inside a warm crescent roll ... Heaven.


Chicken Jalapeno Rollups
From: A Recipe A Day

Ingredients

4 ounces cream cheese, softened
1/2 cup cooked chicken, chopped
1/4 cup chopped fresh parsley
2 - 3 Tbs chopped sliced jalapenos
2 Tbs chopped green onions
1 can Pillsbury crescent rolls

I added some garlic salt too and some chopped fresh spinach.

Heat oven to 375º.

Mix all ingredients, except the dough, in a bowl until well blended.

Unroll the crescent dough and separate into 2 long rectangles on cutting board, pressing perforations to seal.

Spread half of cream cheese mixture on one rectangle to within 1/2 an inch of edge. Repeat on other rectangle of dough.

Starting with one long side, roll up rectangle and press seam to seal. Cut roll into 16 slices. Place slices on ungreased cookie sheet. Repeat with other dough rectangle.

Bake 14-16 minutes or until light golden brown. Remove from sheet immediately and serve warm.

Makes 32 appetizers

On The Menu This Week...

MONDAY
Irish Cheddar and Chive Smashed Potatoes
http://www.cooking.com/Recipes-and-More/recipes/Irish-Cheddar-and-Chive-Smashed-Potatoes-recipe-8141.aspx

salad

TUESDAY
Smoked Gouda Potato Gratin
http://www.cooking.com/Recipes-and-More/recipes/Smoked-Gouda-Potato-Gratin-recipe-8138.aspx

Chicken Jalapeno Roll-ups
http://nancysrecipes.wordpress.com/2009/03/20/chicken-jalapeno-rollups/

WEDNESDAY
Perogies

THURSDAY
Hearty Chicken Soup with Shells, Tomato & Zucchini
http://www.cooksillustrated.com/recipes/detail.asp?docid=5928

FRIDAY
Pizza & Party Night ... Happy 6th Ian.

SATURDAY
Breakfast Strata with Spinach and Gruyere
http://www.cooksillustrated.com/recipes/menu_detail.asp?docid=1926&parentdocid=5125#2

SUNDAY
Turkey and Squash Thanksgiving Risotto
http://closetcooking.blogspot.com/2008/10/thanksgiving-risotto.html

Chinese Chicken Lettuce Wraps

Mmmmm. Something about PF Chang's Lettuce Wraps that gets my mouth watering. So I figured it was time to make them at home. These are wonderful and too easy. Thank you RecipeZaar.

Ingredients
* 3 Tbs oil
* 2 chicken breasts
* 1 cup water chestnuts
* 2/3 cup mushrooms
* 3 Tbs chopped onions
* 1 tsp minced garlic
* 4-5 leaves of Boston lettuce

Special Sauce
* 1/4 cup sugar
* 1/4 cup water
* 2 Tbs soy sauce
* 2 Tbs rice wine vinegar
* 1 Tbs lemon juice
* 1/8 tsp sesame oil
* 1 Tbs hot mustard
* 2 tsp water
* 1-2 tsp garlic & red chili paste

Stir Fry Sauce
* 4 Tbs soy sauce
* 4 Tbs brown sugar
* 1 tsp rice wine vinegar

Special Sauce
* Dissolve the sugar and water in a small bowl
* Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.
* Mix well and refrigerate this sauce until you're ready to serve
* Combine hot water with hot mustard and set aside as well. Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.

Bring oil to high heat in a wok or large frying pan. Saute chicken breasts for 4 to 5 minutes per side or done. Remove chicken from the pan and cool. Keep oil in the pan, keep hot. As chicken cools mince water chestnuts and mushrooms to about the size of small peas.

Stir Fry Sauce
* Mix the soy sauce, brown sugar, and rice vinegar together in a small bowl. When chicken is cool, mince it as the mushrooms and water chestnuts are. With the pan still on high heat, add another Tbsp of vegetable oil. Add chicken, garlic, onions, water chestnuts & mushrooms to pan. Add the stir fry sauce to the pan and saute the mixture for a couple minutes. You may want to double or triple the sauce. Then serve it in the lettuce"cups".

Top with"Special Sauce".

Short Cut Collard Greens

Oh My Goodness. I LOVE collard greens ... when they are prepared this way. Thanks to Abundant Harvest again.

Short Cut Collard Greens

• 1 bunch collard greens
• 1 Tbsp water
• 2 slices Canadian bacon or Adele's gruyere & garlic sausage
• 1 Tbsp olive oil
• 1 small onion, chopped
• 1 Tbsp cider vinegar
• 1 Tbsp maple syrup
• ¾ cup chicken broth
• 1/8 tsp hot red pepper flakes
• Salt to taste
  

Remove the stems and center ribs from the collard greens and discard. Cut the leaves into ½ inch strips. Place the greens into a large bowl with water and cover tightly. Microwave on high for 5 minutes, or boil on stovetop. Preheat a large skillet and cook the bacon to desired doneness. Remove the bacon from the pan, chop and set aside. Add the oil and onion to the pan and cook until onions have softened. Add the collard greens and stir in the vinegar, maple syrup, broth and red pepper flakes. Bring to a simmer and cook, covered for 30 minutes. Add the chopped bacon to the pan, and season with salt.

Grilled Sweet Potatoes with Lime & Cilantro

A GREAT new twist on the sweet potato side dish. Just don't forget that you should NEVER put them in the blender. I knew better. Blending them releases all the starches and gives you potato glue which makes you gag with the consistency.

This recipe came from Abundant Harvest. This is my new organic weekly vegetable shipment. Love it!

Grilled Sweet Potatoes with Lime and Cilantro

• 3 sweet potatoes or yams, unpeeled
• Kosher salt
• 2 tsp finely grated lime zest
• Pinch of cayenne pepper
• Freshly ground pepper
• ¼ cup chopped fresh cilantro

Par-cook the potatoes by placing them in a pot of water and boiling until fork tender. Mix 1 Tbsp salt, the lime zest and cayenne in a small bowl. Transfer to a bowl, immediately season with the salt mixture and sprinkle with cilantro.

Zucchini Breakfast Casserole

I was so hopeful this year when my 8 zucchini plants were growing wildly right from the start. Sadly, none of them bloomed. I think I need to spend more time on my soil and get it ready for next year.

Anyway, I love Zucchini when it's done right. My husband swore when we were married that Vegetables were of the devil. So I have since made it my life's quest to sneak zucchini into all kinds of things. THIS was a big hit. Thanks to Simply Recipes, I think my husband and I have a new favorite brunch dish.

Zucchini Breakfast Casserole

Ingredients

• 6-8 eggs
• 1 cup ricotta cheese
• 1 cup freshly grated Parmesan cheese
• 1/4 tsp Tabasco sauce or other hot chili sauce or red pepper flakes
  
• 1 tsp salt
• 1/4 tsp freshly ground black pepper
• 3 cups grated zucchini (2-3 fresh zucchinis)
• 1 1/2 cups chopped plum tomatoes
  
• 1/2 cup sliced fresh basil
  
• 4 cups cubed day-old bread (about 4 slices)
• Olive oil

1 Preheat oven to 350°F. In a large bowl beat the eggs. Add the ricotta and beat until smooth. Mix in the grated Parmesan cheese, red pepper, salt and pepper.

2 Prepare the vegetables and bread. Once you chop the tomatoes, squeeze excess moisture out of them by pressing them in a sieve, or wrapping in paper towels and squeezing. Add the tomatoes, basil, and zucchini to the egg mixture. Moisten the bread cubes with a little water then squeeze out any excess moisture using paper towels. Mix the bread cubes into the egg mixture.

3 Coat the bottom and sides of a 9x13 baking dish generously with olive oil. Pour the egg vegetable mixture into the baking pan and even it out in the pan. Place in the middle rack of the oven. Bake for 30 minutes at 350°F. The casserole should puff up and brown lightly. If it hasn't after 30 minutes at 350, increase the heat to 425° and cook for 5-10 minutes further. Remove from oven and let cool on a rack for 10 minutes before cutting into squares to serve.

Makes 6-8 portions.

Black Bean Soup

Oooooh so good. Anything with Cilantro, I'm sold. This recipe came from Cooks Illustrated. A favorite Recipe source.

I used the Trader Joe's 1 lb bag of various beans. Still wonderful. But remember beans cook unevenly. So test each bean before you're sure it's done. If it is too thick on leftovers day, just add more chicken broth when reheating.

Ingredients

Beans
1	pound dried black beans (2 cups), rinsed and picked over
4	ounces ham steak , trimmed of rind
2	bay leaves
5	cups water
1/8	tsp baking soda
1	tsp salt
Soup
3	tsp olive oil
2	large onions , chopped fine (about 3 cups)
1	large carrot , chopped fine (about 1/2 cup)
3	ribs celery , chopped fine (about 1 cup)
1/2	tsp salt
5 - 6	medium cloves garlic , minced (about 1 1/2 Tbs)
1/2	tsp red pepper flakes
1 1/2	Tbs ground cumin
6	cups chicken broth
2	Tbs cornstarch
2	Tbs water
2	Tbs lime juice
Garnishes
	lime wedges
	minced fresh cilantro leaves
	red onion , finely diced
	avocado , diced medium
	sour cream

Instructions

1. FOR THE BEANS: Place beans, ham, bay, water, and baking soda in large saucepan with tight-fitting lid. Bring to boil over medium-high heat; using large spoon, skim scum as it rises to surface. Stir in salt, reduce heat to low, cover, and simmer briskly until beans are tender, 1 1/4 to 1 1/2 hours (if necessary, add another 1 cup water and continue to simmer until beans are tender); do not drain beans. Discard bay. Remove ham steak (ham steak darkens to color of beans), cut into 1/4-inch cubes, and set aside.

2. FOR THE SOUP: Heat oil in 8-quart Dutch oven over medium-high heat until shimmering but not smoking; add onions, carrot, celery, and salt and cook, stirring occasionally, until vegetables are soft and lightly browned, 12 to 15 minutes. Reduce heat to medium-low and add garlic, pepper flakes, and cumin; cook, stirring constantly, until fragrant, about 3 minutes. Stir in beans, bean cooking liquid, and chicken broth. Increase heat to medium-high and bring to boil, then reduce heat to low and simmer, uncovered, stirring occasionally, to blend flavors, about 30 minutes.

3. TO FINISH THE SOUP: Ladle 1 1/2 cups beans and 2 cups liquid into food processor or blender, process until smooth, and return to pot. Stir together cornstarch and water in small bowl until combined, then gradually stir about half of cornstarch mixture into soup; bring to boil over medium-high heat, stirring occasionally, to fully thicken. If soup is still thinner than desired once boiling, stir remaining cornstarch mixture to recombine and gradually stir mixture into soup; return to boil to fully thicken. Off heat, stir in lime juice and reserved ham; ladle soup into bowls and serve immediately, passing garnishes separately.

On The Menu This Week ...

MONDAY
Halloween Hamburgers (using cooking cutters to cut bread slices, since I don't want to go to the store today) I'll think I'll try chopping up some zucchini into the ground turkey. We'll call it my Halloween Haunt.
http://www.seriouseats.com/recipes/2007/07/dinner-tonight-turkey-burgers.html

Garlic Roasted Green Beans
http://kalynskitchen.blogspot.com/2007/11/garlic-roasted-green-beans-recipe-with.html

TUESDAY
Texmex Seasoned Ground Beef Tacos
http://closetcooking.blogspot.com/2007/06/texmex-ground-meat.html

for breakfast ... Zucchini Breakfast Casserole
http://simplyrecipes.com/recipes/zucchini_breakfast_casserole/

WEDNESDAY
Chicken and Short Cut Collard Greens

THURSDAY
Chicken Jalapeno Rollups and salad
http://nancysrecipes.wordpress.com/2009/03/20/chicken-jalapeno-rollups/

FRIDAY
Simple Salad as a meal since we'll have OD'd on Halloween parties at school.
http://cafejohnsonia.blogspot.com/2009/09/salads-salads-and-more-salads.html

SATURDAY
Halloween Party Night!

SUNDAY
Salmon and Salad

Whole Wheat Flour Pumpkin Pancakes

It's fall and fall means all things PUMPKIN! This morning was a success. I made Whole Wheat Pumpkin Pancakes thanks to Pinch My Salt. They were fantastic!


Whole Wheat Flour Pumpkin Pancakes
Pinch My Salt

1 cup whole wheat flour
1/2 cup cake flour
1 tsp baking soda
2 tsp baking powder
1/4 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1 cup buttermilk
1 cup canned pumpkin puree
2 eggs
2 Tbs oil
1 tsp vanilla
2 Tbs dark brown sugar

1. In a large bowl, whisk together the first eight ingredients (whole wheat flour through nutmeg). In a separate bowl, whisk together the last six ingredients (buttermilk through brown sugar).

2. Pour wet ingredients into dry ingredients and blend together with a wooden spoon until just combined. Lumps are ok, just make sure all the flour on the bottom of the bowl is mixed in. If batter seems too thick to pour, you can gently stir in a little more buttermilk.

3. Drop pancakes by ladleful onto a medium-hot griddle. Pancakes are ready to turn when the edges start to look a little dry and you can see small bubbles forming on the surface.

On the Menu This Week ...

MONDAY
Steak, Smashed Cauliflower, Salad
http://kalynskitchen.blogspot.com/2008/07/mashed-cauliflower-recipe-with-cheese.html

TUESDAY
Homemade Spaghetti

WEDNESDAY
Black Bean Soup
http://www.cooksillustrated.com/recipes/detail.asp?docid=6399

THURSDAY
leftovers

FRIDAY
Pizza and Movie night (although I'm considering giving up TV in a few months.)

SATURDAY
Lasagna from "The Best Recipe" for the USC v. Oregon game!

SUNDAY

One the Menu this week...

MONDAY
Sweet Potato Gnocchi with sage
http://cafejohnsonia.blogspot.com/2009/10/sweet-potato-gnocchi-with-sage-walnuts.html

TUESDAY
baked potatoes and salad

WEDNESDAY
Chinese Chicken Lettuce Wraps
http://www.recipezaar.com/P-F-Changs-Chicken-Lettuce-Wraps-15865

THURSDAY
leftovers

FRIDAY
Pizza and Movie night

SATURDAY
Luke's Party

Since when do you make Pot Roast?

Um ... since never. Remember I gave our wedding crockpot away to my brother who got more use out of it working on his boat than I ever did. Everything I made in it tasted like cardboard. But I'm determined to change that.

Recently my husband spent the night at my parents and he came home raving about this Pot Roast my mom made. What? Since when does she make pot roasts? (Like mother, like daughter.) So after about the 5th time hearing him say I needed to get this recipe I finally did. He was right, an excellent twist on pot roast. Who knew you could put olives in a Sunday Roast?

Thank you Alton Brown from Food Network. I'm hopeful my crockpot and I will be friends again.

Ingredients

• 1 (2-pound) blade cut chuck roast
• 2 teaspoons kosher salt
• 2 teaspoons cumin
• Vegetable oil
• 1 medium onion, chopped
• 5 to 6 cloves garlic, smashed
• 1 cup tomato juice
  
• 1/3 cup balsamic vinegar
• 1 cup cocktail olives, drained and broken
• 1/2 cup dark raisins

Directions

Preheat the oven to 190-200 degrees F. Place a wide, heavy skillet or fry pan over high heat for 2 minutes. Meanwhile, rub both sides of meat with the salt and cumin. When the pan is hot (really hot) brown meat on both sides and remove from pan. Add just enough vegetable oil to cover the bottom of the pan then add the onion and garlic. Stir constantly until onion is softened.

Add the tomato juice, vinegar, olives, and raisins. Bring to a boil and reduce the liquid by half. Create a pouch with wide, heavy duty aluminum foil. Place half the reduced liquid/chunk mixture on the foil, add the roast, and then top with the remaining mixture. Close the pouch, and wrap tightly in another complete layer of foil. Cook for 3 to 3 1/2 hours or until a fork pushes easily into the meat. Remove from oven and rest (still wrapped) for at least 1/2 hour. Snip off 1 corner of the foil pouch and drain the liquid into a bowl or measuring cup. Add some of the "chunkies" and puree with an immersion blender. Slice meat thinly, or pull apart with a fork. Serve with sauce.

Or ... do what I did, cook the onions until soft ... and then add the other stuff to the crockpot and walk away. Then blend a few of the chunkies and voila!

Pumpkin Crumble Bread

'Tis the season for all things Pumpkin. I was looking to kick up my pumpkin bread a notch and this recipe from The Hungry Housewife knocked my socks off. We ate one whole loaf as soon as it came out of the oven.

Pumpkin Bread with Crumb Topping
by the Hungry Housewife

1/2 cup butter, softened
1/2 cup light brown sugar
3 tsp vanilla
3 eggs
1 can (15 oz) Libby's Pumpkin
2 cups flour
1 tsp salt
2 tsp baking powder
1/2 tsp baking soda
1/2 Tbs pumpkin pie spice
1/2 tsp cinnamon
1/2 cup buttermilk
1.2 cup toasted walnuts, chopped (optional)

Preheat the oven to 350.
Lightly grease two bread pans
Cream together butter and sugars until light and fluffy. Then add vanilla. Add eggs one at a time.
In a separate bowl, whisk together the flour, salt, baking powder, pumpkin pie spice & cinnamon. Add dry ingredients to the wet, alternating with the buttermilk, starting and ending with the flour. Fold in pumpkin and nuts (if you're the nutty kind.)

Pour into pans and top with crumb mixture and bake for 50-60 minutes.

Crumb Topping

1/4 cup white sugar
1/4 cup brown sugar
1/3 cup flour
1/2 tsp cinnamon
1/4 cup cold butter, cubed
1/2 cup oatmeal
1/2 cup walnuts

In a medium bowl, combine 1st five ingredients with a pastry blender or 2 forks, so it resembles crumbles. Mix in oatmeal and walnuts.

Dutch Oven Peach Cobbler

I just got this recipe from Heidi while camping last week. Mmmm mmm. I would add at least 4 bags of frozen peachs and I'd consider doubling the crumb topping b/c everybody loves the topping.


Filling:
frzen fresh peaches
3/4 cup sugar
2 TBL corn Starch
1 Tsp. Cinnamon

Mix sugar, corn starch and cinn. and sprinkle over peaches.

Topping:
1 1/2 cups Flour
1 1/2 cups Sugar
1 1/2 Tsp. baking powder
dash of salt
Mix ingredients together: (just mix at home and bring in zip lock)
Then add:
3/4 cup butter (cut into flour mixture)
2 eggs

I adjusted this recipe for my smaller dutch oven. I hope it works. The eggs are the problem how do you add 1/2 an egg? So I just put 2. It still should work.

Southwestern Burger

Found this from Self.com It looked interesting and it did not disappoint. It may be awhile before I go back to my old burger.

I did embellish my beef a bit more with good ol' Worchestershire sauce and garlic salt and what not. I also sauteed the onions, garlic and peppers. The kids were hesitant about eating it b/c of course it's new, but as Ian said himself, "This. is. out. of. Controoool!" In other words, they loved it too.

Ingredients

• Vegetable cooking oil
• 1 pound ground sirloin
• 1/2 red bell pepper, cored, seeded and grated
• 1 egg white
• 1 teaspoon salt
• 1/2 teaspoon hot sauce
• 1/2 cup fresh corn kernels
• 1 cup diced tomato
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon fresh lime juice
• 4 whole-wheat burger buns

Preparation

Coat grill with cooking spray; heat on high. Mix sirloin, bell pepper, egg white, 1/2 teaspoon salt and hot sauce in a bowl. Form into four 4-inch patties. Set aside. Cook corn with 1 tablespoon water in microwave 30 seconds; mix with tomato, cilantro, juice and remaining 1/2 teaspoon salt in another bowl. Grill burgers 12 minutes, turning halfway through, until no longer red in the center. Place on buns and top with salsa.

Vanilla Cupcakes

from Laura Buchanan (These are also VERY similar to Magnolia's cupcakes.)

3 cups all-purpose flour

1 1/2 tsp baking powder

3/4 tsp salt

1 1/2 sticks unsalted butter, softened

1 1/2 cups sugar

4 large eggs

2 tsp vanilla

1 1/4 cups milk

1. Preheat oven to 350º. Whisk together flour, baking powder, and salt in a medium bowl; set aside. Put butter and sugar in the bowl of an electric mixer. Mix on medium-high speed until pale and fluffy, about 3 minutes. Add eggs, one at a time, mixing well. Add vanilla. Reduce speed to medium. Mix in 3 batches of flour mixture, alternating with 2 batches of milk. Raise speed to medium-high; mix until thoroughly blended, 10-20 seconds.

2. Spoon 1/4 cup batter into each muffin cup. Bake until a cake tester inserted into centers comes out clean, about 17 minutes.

(I don’t mix the flour mixture separately, just alternate putting the flour and other dry stuff in with the milk. I think these are even yummier as mini cupcakes!)

Fluffy Buttercream Frosting

2 sticks unsalted butter, softened

1/2 tsp vanilla extract

3 cups sifted confectioners sugar

dash of salt (or no salt, if using salted butter)

Beat on medium-high speed for about 5 minutes or until very light and fluffy.

Lemon Pepper Pasta with Capers

I adapted this recipe from The Kitchn just a little. Delicious.

Lemon Pepper Pasta with Capers

3 large garlic cloves, minced

Zest of 1 lemon

1 bunch of scallions
1 tablespoon butter
1 tablespoon olive oil
1 cup chicken or vegetable broth
1/4 cup cream
1/4 cup capers
Salt and freshly ground pepper, to taste
1 8-ounce package Trader Joe's Lemon Pepper Pappardelle Pasta

Slowly cook the garlic, scallions and lemon zest in the butter and oil, in a heavy sauté pan over medium heat. Stir frequently to keep the garlic from browning. When the garlic is soft, add the broth and turn the heat to high. Simmer until reduced by at least one half, and add the cream and capers. Turn the heat back to medium and simmer until thick and syrupy. Taste and season.

Meanwhile, cook the pasta according to directions (2 quarts of salted water, 8-10 minutes). Drain and toss with a dribble of olive oil. Pour the cream sauce over and toss. Serve immediately.

Baked French Toast

This is a great breakfast treat. It's great to make when friends come over. It's from Paula Dean on Food Network. Mmmm .. Thanks.

Baked French Toast

1 loaf French bread (13 to 16 ounces)
Butter, for pan
8 large eggs
2 cups half-and-half1 cup milk
2 tablespoon sugar
1 tablespoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Dash salt

Praline Topping, recipe follows
Raspberry Syrup, recipe follows

Slice French bread into 20 slices, 1-inch thick each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices.

In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F. Spread Praline Topping evenly over the bread and bake for 45 minutes, until puffed and lightly golden. Serve with Raspberry Syrup.

Praline Topping:

1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well. Spread over bread as directed above.

Raspberry Syrup:

1 cup raspberry preserves
3 tablespoons water
2 tablespoons raspberry liqueur (recommended: Framboise)

Combine ingredients in a small saucepan and place over medium heat. Stir until warm and thinned out like syrup.

Chocolate Crinkles

Chocolate Crinkles:

4 tablespoons (56 grams) unsalted butter
8 ounces (225 grams) semisweet or bittersweet chocolate coarsely chopped
1/2 cup (100 grams) granulate sugar
2 large eggs
2 teaspoons pure vanilla extract
1 1/2 cups (210 grams) all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder

Topping:

1 cup (110 grams) confectioners (powdered or icing) sugar, sifted

In a stainless steel bowl, over a saucepan of simmering water, melt the chocolate and butter. Remove from heat and set aside.

In the bowl of your electric mixer, beat the eggs and sugar until thick, pale, and fluffy. (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.) At this point beat in the vanilla and then stir in the melted chocolate mixture.

In a separate bowl whisk together the flour, salt, and baking powder. Add dry ingredients to the chocolate mixture, stirring just until incorporated. Cover with plastic wrap and refrigerate until firm enough to shape into balls (3-4 hours or overnight).

Preheat oven to 325 degrees F (170 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper, and set aside.

Place the confectioners sugar in a shallow bowl. With lightly greased hands, roll a small amount of chilled dough to form a 1 inch (2.54 cm) diameter ball. Place the ball of dough into the confectioners sugar and roll the ball in the sugar until it is completely coated and no chocolate shows through. Gently lift the sugar-covered ball, tapping off excess sugar, and place on prepared baking sheet. Continue forming cookies, spacing about 2 inches (5 cm) apart on baking sheets. (If you find the dough getting too soft for rolling into balls, return to the refrigerator and let chill until firm.)

Bake cookies for 8 to 10 minutes or just until the edges are slightly firm but the centers are still soft. (For moist chewy cookies do not over bake. Over baking these cookies will cause them to be dry.) Remove from oven and place on a wire rack to cool.

These cookies are best eaten the day they are baked.

Makes about 3 dozen cookies.

French Dip Panini

I think I have a new favorite Panini Site ... Panini Happy. I just had a DECLICIOUS French Dip tonight. Served it with some apples and some bubbly. MMmmm MMM.

French Dip Panini

INGREDIENTS:

1 sweet yellow onion, sliced into 1/4″ rings
1 tablespoon olive oil
Salt and pepper
French bread, thick slices
Mayonnaise or roasted garlic aioli (here’s an easy recipe on Art & Aioli - thanks, Nicole!)
Roast beef, thinly sliced
Gruyère cheese, grated

Au jus (see recipe on For the Love of Cooking)

• 1/2 tsp olive oil
• 1 small shallot, sliced thinly
• 1-2 cloves of garlic, minced
• 3 -4 cups of beef broth
• 3 tsp bouillon crystals
• 1/2 tsp thyme
• Sea salt and fresh cracked pepper to taste

DIRECTIONS:

In a skillet, heat olive oil over medium heat. Season onions with salt and pepper and sauté in the olive oil for 15-20 minutes until caramelized.

Preheat panini grill to medium-high heat (375 degrees).

Spread a thin layer of mayonnaise or roasted garlic aioli on a slice of bread. Top with roast beef, onions and cheese. Close the sandwich with another slice of bread. Grill 7-8 minutes until cheese is melted and grill marks appear. Serve immediately with au jus and enjoy!