Under the Sea Salad

3 parts Trader Joe’s European whole milk yogurt 

2 parts olive oil

1 part apple cider vinegar

Salt, pepper & garlic mixed

Fresh chives

Shell pasta (with garlic salt)

Avocado

Hard boiled egg

Pepitas

Garbanzo beans

Butter lettuce

Mixed greens

Broccoli sprouts 

Radish

Shredded unexpected cheddar cheese (Trader Joes - kind my new favorite)

And the kitchen sink 😜

Crumb Apple Pie

Got this from a friend recently and I've made 6 times since Football season started.  I'm making 5 tomorrow with Lisa.  I like her pie recipe with Mom's crust recipe.

Crumb Apple Pie

6 granny smith or pippen apples

1 - 1/2 tsp. cinnamon

2 T. lemon juice

1 c. white sugar

1/4 c. flour

In a plastic bag, place sugar, cinnamon, and flour, mix well.  Peel apples and slice thinly.  Add apples to bag and mix thoroughly to coat all apples.  Spoon apples into 1-9 inch uncooked pie crust.  Sprinkle with lemon juice.

Add to plastic bag; mix together to make a crumbly mixture:

1. C. flour

1/2 C. softened butter

1/2 C. brown sugar

Place pie in a brown grocery bag.  Cut slits in bag to allow steam to escape.  Seal bag tightly.  Put pie on cookie sheet.  Bake in 350 degree oven for 1 1/2 hours.  Do not peek!

OR:  Put pie in 9 inch uncooked crust.  Top with uncooked crust and bake in 425 degree oven for 15 minutes, then lower the temperature to 350 degrees and bake for an additional hour. 

Pie Crust

1 1/4 cups King Arthur Perfect Pantry Blend or All-purpose flour

heaping 1/4 Tsp salt

3 TBS vegetable shortening

1/4 cup (4 TBS) cold unsalted butter cut into small pieces

4-5 TBS ice water (or Vodka .. it doesn't freeze so it's even colder)

Becca's Bread

When we lived in New Jersey, we had a wonderful friend who taught her daughter to bake bread and sell it weekly.  It was a so good.

5 c. warm water
6 T. sugar or ¼ c. honey
2 Tbsp. dry yeast
1 ½ T. salt
2/3 c. shortening, melted
3 + c. flour

Dissolve yeast into warm water. Add remaining ingredients, knead, adding more flour as needed. Turn out into greased bowl to rise for an hour or until double in size. Put into prepared loaf pans or baking sheets (depending on what type of loaf you want). Let rise for 30-45 minutes or until double in size. Bake in a 375 degree oven for 30 minutes.

Remove from pans onto cooling rack, brush tops with shortening or butter.

Carmelitos

Perfection!  That's all there is to say.

1 1/2 cups of butter melted
2 1/4 cups oatmeal
2 cups flour
1 1/2 cups brown sugar
1 tsp baking soda
1 tsp salt

Mix together.  Press 2/3 of mixture into pan and reserve 1/3 for topping.

Bake for 10 minutes at 350.

Pour 1 package of chocolate chips on the crust.

1 jar of caramel topping
6 Tbs of flour

Pour over melting chocolate chips.  Bake for another 15-20 minutes.  Vanilla Ice Cream is always a tasty addition when they come fresh out of the oven.

Diane's Cinnamon Rolls

Famous.  She used to make these when I'd go over to her daughter's house and I thought they were perfection.  This dough makes cinnamon rolls or bread knots.

Diane’s Cinnamon Rolls

2 cups liquid – 1 cup evaporated milk
1 cup warm water (if doubling recipe, use 1 can of evaporated milk and the rest water to 4 cups)
4 Tbsp. fast rising yeast

- Water should be 100-110 degrees for yeast to activate
- Put these ingredients in kitchen aid and let sit for 5 minutes

ADD
¾ cup sugar
4 scant (less than) cups bread flour

- Quick stir to moisten

ADD
1 cup melted butter
4 more scant cups of bread flour

- Mix on high for 10 minutes (dough will be sticky)
- Let rise in bowl for 5 minutes, split dough in half
- Roll out on a floured surface about ¼ inch thick
- Spread melted butter, cinnamon, white sugar and roll up (cut with plain dental floss about 2 inches thick)...
- Place on greased (pam) jelly roll pan and let rise 45 minutes (about 12 rolls per pan)
- Bake @ 350 for 12-15 minutes – light brown on top
- Frost immediately for thinner frosting or let cool and frost for thicker frosting.
- Can make 12 cinnamon rolls and 12 knot rolls with dough, same cooking time.

Frosting
1 cube butter
4 oz cream cheese
1 lb box powdered sugar

Lemon Bars that Work!

We call these Lemon Bars that Work!  Because we've tried so many that are just soggy.  These are great!

¾ cup all purpose flour
1/3 cup confectioners sugar + 1 Tbs for sifting on top
¼ cup corn starch
¼ tsp salt
½ cup (1 stick) cold unsalted butter cut into small pieces

Filling

4 large eggs
1 cup granulated sugar
2/3 cup fresh lemon juice
¼ cup all purpose flour
½ tsp baking powder
½ tsp salt

350 with rack in center. Coat a 9 inch square pan with parchment paper leaving a 2 inch overhang in all sides. Make crust in a food processor on a pulse. Then add cube butter and pulse until crumbly. Press into bottom and ¾ inch up the side. Fridge it for 15 minutes.

Bake crust until lightly brown – 20 minutes. Let cool slightly in pan.

Reduce oven to 325.

Make filling while it is cooling. Beat eggs with electric mixer until thick. Beat in sugar, lemon juice, flour, baking powder and salt. Pour over warm crust. Bake until set about 20 minutes. Cool to room temp. fridge for an hour.

Baguette

This is from my Visiting Teacher and Ainsley's former Activity Days Teacher.  Yum!

Baguette

1 1/2 cups warm water
1 1/2 Tbs. (2 packages) dry yeast
2 tsp. sugar
3 1/4 cups flour
2 tsp. salt

In a small bowl mix the warm water with the yeast and sugar. Let it sit for about 5 minutes - foam should form on the top.  In a large mixing bowl combine the flour and salt. Gradually add the yeast mixture. Mix until the dough becomes a smooth ball and knead for 5 minutes. (I use my Kitchen Aid with the dough hook)

Cut in half and then shape into 2 baguettes. To make them smooth and pretty, roll each half of dough into rectangle and roll up lengthwise. Pinch the edges to seal and place on lightly greased cookie sheet (or silpat) with seam down.

Cover and let it rise for 30 minutes.

Preheat oven to 450 degrees.  With a very sharp knife (I like to use a serrated blade) gently make a slash down the length of each baguette. This will give it that authentic look.  Pour water in a cookie sheet and place it on the bottom rack of the oven. Bake the bread for 15 minutes. Half way through, brush the bread with melted butter.

Crepes

Crepes


1 cup flour

3 eggs

2 Tbs sugar

1 ½ cup milk


Mix the first 3 and ½ cup of milk.

Stir until blended and then add the remaining milk. Let batter sit aside for 10 minutes to an hour. The longer it sits the stronger the crepe will be.

Turn on stove top to medium heat. Lightly grease a small 6-8 inch fry pan. Pour a thin layer of batter into pan and rotate pan around until batter evenly covers the bottom. When lightly browned flip and cook another minute.

French Lemon Mousse with Vanilla Meringue

I made this for our over the top Church Christmas Party with a Sugar Plum Fairy Theme.  If you want to see then check out my friends blog here.

This was delicious!

Simple Lemon Curd Mousse

3 lemons, zested and juiced
1 1/2 cups sugar
1 stick unsalted butter at room temperature
4 eggs
1/2 cup lemon juice
1/8 tsp salt


Alta Dena Heavy Whipping Cream

Process sugar and zest in food processor. Add softened butter and process until smooth.  Add eggs, 1 at a time and process until smooth.  Then add lemon juice and salt and process.  Put it all in a pan and cook, stirring continually until thick or 170 degrees (it may look like it will curdle, don't worry, it will smooth out.)

Strain (push through a fine sieve in case there are cooked eggs flecks).  Cover with plastic wrap and let cool completely. Whip heavy cream (Alta Dena Heavy Whipping Cream..sold at Smart and Final)

Add about half curd to half whipped cream and fill cups.


FRENCH LEMON MOUSSE with Vanilla Meringue

Make lemon curd as in above recipe..let it cool completely.  Preheat oven to 250 degrees.

1TBS white wine vinegar
1 tsp good vanilla
1 cup superfine sugar (you can make it fine in food processor)
4 egg whites at room temperature

...Whisk 4 egg whites in stand mixer until soft peaks form.

Add the vinegar and vanilla SLOWLY (a fingerfull at a time) add the sugar and beat until thick and glossy.  Spread mixture evenly as possible on a parchment lined baking sheet and bake for about 30 minutes or until it is crisp. Let cool completely.

Whip 1 1/2 cups heavy cream until stiff peaks. Whip 4 additional egg whites until soft peaks for.  Fold together whipped egg whites, whipped cream, and about 1 1/2 cups lemon curd (add more to taste).

Break up the cooled meringue and layer with the mousse.
Garnish with shred of mint leaf and crunchy meringue and long pieces of zest.

On The Menu ...

MONDAY - Cinco de Mayo
Carne Asada of course!
http://www.foodfamilystyle.blogspot.com/2008/09/carne-asada.html

TUESDAY
BBQ steak, sauteed carrots, rosemary potatoes, green peas

WEDNESDAY
Tilapia Soft Tacos with Cilantro Lime Slaw
http://www.allparenting.com/my-table/articles/970553/tilapia-soft-tacos-with-honey-lime-slaw

Tomatoes, mozzarella  & basil

THURSDAY
Spicy Split Pea Soup
http://leniandviv.com/2014/03/09/chunky-spicy-split-pea-soup/

FRIDAY
Father Son Campout (aka ... Mother Daughter night out!!!) - Foil Dinners for everyone!

SATURDAY
ClueHoo date soooo dinner date out!

SUNDAY
Mother's Day ... we'll see what the family creates for this day!

On the Menu...

SUNDAY - Carnitas Tacos, refried beans and rice
No bake Chocolate oatmeal cookies

MONDAY - Dinner in LA
Pavlova for Ainsley's class

TUESDAY - Swordfish Tacos with Grilled Asparagus

WEDNESDAY - Chicken Paprikash
http://www.foodnetwork.com/recipes/food-network-kitchens/chicken-paprikash-recipe.html

THURSDAY - Black Bean Burgers
The All-American Boys Chorus Performs

FRIDAY - Pizza

SATURDAY - Spaghetti and Homemade Meatballs

On The Menu ....

Sunday - Beef Stew
http://www.foodfamilystyle.blogspot.com/2014/03/the-ulitmate-beef-stew.html
Vanilla Cake
http://www.foodfamilystyle.blogspot.com/2013/08/coconut-cake.html

Monday - corned beef hash and cabbage, green pees
Happy St. Patrick's Day

Tuesday - Grilled Salmon, beets & arugula with goat cheese and toasted pecans, peas

Wednesday - hot dogs, chili
Blue & Gold Indoor Campout Banquet

Thursday - leftbovers, or El Pollo Loco
Mom is at a Baby Shower

Friday -  Ward Fiesta - Tres de Marcho

Saturday - Grilled pizza

The Ulitmate Beef Stew

Okay I'm trying to get back into Meal Planning.  Since I was surprised in November and took over as PTA President I have let Family Dinners slide.  Then our Church hosted a big event titled "Rescuing Dinner" with the Food Nanny speaking about the importance of Family Dinner.  I already knew it but I was recommitted to get back into Weekly Food Planning.  Cooking a Family Dinner makes me feel whole.   I LOVE the time around the dinner.  I'm sick of fast food.  I hate eating at those fast food places because there are always televisions and it's hard to carry a family conversation.  We don't have cable in our home anymore and our TV is in our bedroom so it's not a focal point in our home.  So why do we frequent these places with TV's everywhere that only serve as a distraction for face to face conversation?  Lazinesss.

Okay so the first meal of the new week was requested by Charlie ... Beef Stew.  So I borrowed from a few recipes, especially Tyler Florence and came up with this.  TASTY.

1/4 cup extra-virgin olive oil, for frying, plus more to drizzle
3 tablespoons butter
2 - 3 lbs beef chuck shoulder roast, cut into 2-inch pieces
Sea salt and freshly ground black pepper

Worcestershire
1 bottle good quality dry red wine

8 fresh thyme sprigs
6 garlic cloves, smashed
1 orange, zest

1/4 teaspoon ground cloves
2 bay leaves
2 1/2 cups beef stock
1/2 pound carrots, peeled and sliced
2 cups chopped onions

2 Tbs tomato paste
1 pound white mushrooms, cut in 1/2

1 bag of frozen fire roasted corn
1/2 pound garden peas frozen or fresh

mashed potatoes
Fresh flat-leaf parsley, chopped, for garnish
Horseradish Sour Cream, recipe follows, for garnish

With hot olive oil in a large stock pot brown the beef chunks with salt and pepper, and a little wine and Worcestershire Sauce.  Remove from pot and then sautee the onions in the leftover oil.  Add the thyme and the rest of the wine after about 10 minutes.  Add the rest of the wine, stock, orange and simmer for a few hours.  About an hour before I added the carrots and mushrooms.  I added the peas just about 30 minutes before we ate.  

Meanwhile prepare the mashed potatoes to your liking.  Serve with the potatoes in the bowl first and poor the stew over it.  Serve immediately or the mashed potatoes will dissolve and it doesn't look that pretty.  

Now I didn't find the Horseradish Sour Cream until just now but it sounds awesome!  So I'm going to try it later!

Horseradish Sour Cream

1 cup sour cream
1 tablespoon prepared horseradish
Olive oil
Salt and pepper
Chives, finely chopped, as garnish

Read more at: http://www.foodnetwork.com/recipes/tyler-florence/the-ultimate-beef-stew-recipe2.html?oc=linkback

Apple Crisp

Liz Liz Liz ... where are you?  I need my gourmet cooking club buddy to cook with. 


6 large apples, peeled, cored and thinly sliced
1/4 cup white sugar
1 tsp. ground cinnamon
3/4 cup brown sugar, packed
1/2 cup flour
1 stick butter
1 1/2 cup old fashioned rolled oats

Place sliced apples in mixing bowl, stir in white sugar and cinnamon and mix well.  Arrange into 9" round or square baking dish.  Combine brown sugar and flour; cut butter into mixture with a pastry blender.  Stir in rolled oats.  Spoon mixture over apples, pressing down lightly.  Bake at 350 for 35 minutes.  Enjoy with vanilla ice cream or whipped cream!

Levain's Knock off Chocolate Chip Cookie Recipe

Ever been to New York?  Ever found Levain's?  The cookies are so confusing.  Are they a cake or a cookie or meal?  Either one they are delicious!  This is knock off recipe.  What do you think?

Ingredients

• 2 sticks ‘cold and cubed’ unsalted butter
• 1/2 cup granulated sugar
• 1 cup light brown sugar
• 1/2 cup dark brown sugar
• 2 eggs
• 2 3/4 to 3 1/4 cups AP flour
• 1 teaspoon table or fine sea salt
• 1 teaspoon baking powder
• 1/4 tsp baking soda
• 2 cups good quality semisweet chocolate chips or chunks (I usually use half semisweet and half milk chocolate)
• 1 cup walnuts (Toast the nuts for more flavor, if desired. Use any kind of nut you like. I love macadamias in these)

Directions

Preheat oven to 375 degrees.

1. In bowl of electric mixer fitted with paddle, cream together butter and sugars until well blended and fluffy. Add eggs, one at a time.. and beat until well incorporated.

2. Add flour, salt, baking soda, baking powder and mix until just combined. Gently fold in chocolate chips/chunks and nuts.

3. Transfer dough to clean work surface and gently mix dough by hand to ensure even distribution of ingredients. Divide into 12 equal portions, **about 4 oz each

4. Place each on sheet pan lined with parchment paper and bake in the preheated oven 15-20 minutes depending on how gooey and raw’ish’ you like the interior, until very lightly browned, taking care not to overbake. Let cool on rack and store what you don’t immediately eat in an airtight container.

These are best eaten on the day they are made (ESPECIALLY warm out of the oven – like most chocolate chip cookies). To freshen them after a few days (if they last that long), give them a quick nuke in the microwave for 5-10 seconds.

Also, once again, the Levain Bakery does not use vanilla extract in their chocolate chip walnut cookies.  If you’d prefer to use it, add 1 tsp along with the eggs.

Makes about 12-14 cookies

• * 6 oz portions will give you about 8-10 cookies – bake another 3-5 minutes at 375F.

Vitamix Ice Cream

Every time I try this at Costco, I'm always pleasantly surprised.

1 cup thawed frozen fruit juice concentrate (i.e. Welch's or other 100 % juice)
3 baby carrots
1 small handful cabbage (purple)
1 tblsp. protein powder or nonfat dry powdered milk
1-2 cups frozen fruit, 1-2 cups ice (3 cups frozen fruit and/or ice total)

Run VM on High 45 - 60 seconds (or until you see 4 "columns" inside container)

Cranberry Salsa

This has been our new favorite Thanksgiving Must-have.  It makes everything taste wonderful!

1 small bag of cranberries
1 half of a red onion
1 cup of sugar
1 teaspoon of cumin
jalepeno to taste

process them in the food processor until small but not liquid. 

This would also be great over cream cheese!!!!

Chocolate Waffles

This was another book club favorite from Susie Corrigan.  She made these incredible Chocolate Waffles that were off the charts.

½ cup butter

¾ cup sugar

2 eggs

1 cup milk

1 ¼ cup flour

4-5 heaping T cocoa

1 tsp baking powder

½ tsp salt

½ tsp cinnamon

1.  Cream together butter and sugar.

2.  Add eggs and milk and mix well.

3.  Sift dry ingredients into egg mixture.  Mix well.

4.  Pour into hot waffle maker.

5.  Top with anything!  (Ice cream, whipped cream, fresh fruit, etc.)

Whole Wheat Bread

Whole Wheat Bread

Makes 2 loaves

1/3 c. oil
1/3 c. brown sugar
7 c. whole-wheat flour
1/3 c. gluten flour

1 3/4 Tbsp. Yeast
1 3/4 Tbsp. Sugar
1/2 c. warm water
2 1/3 c. warm tap water
1 Tbsp. Salt

Mix 1 3/4 Tbsp. Sugar into 1/2 c. warm water. Mix yeast into sugar water mixture. Let
stand 10-15 minutes.

While yeast is standing, combine 2 1/3 c. warm tap water, gluten and half of the wheat
flour. Mix on low speed until blended. Add salt, oil and brown sugar. Continue to mix
until well blended. Add 1/2 c. of wheat flour and blend again. Add yeast mixture and
blend thoroughly. Add remaining flour until dough begins to clean the sides of the bowl
and is consistency of cookie dough. Knead on low speed for 10 minutes.

Spray bread pans with Pam. Grease hands and remove dough from mixture. Mold into
2 loaves and place in pans. Cover loaves with damp cloth, let rise approximately 1/2
hour. Cover with foil and bake at 350* for 38-45 minutes. Remove foil last 5 minutes of
baking time. Remove from pans. Cool on rack.

Cranberry Wassail

Susie Corrigan ....  What a dear friend.  This is another great recipe from one of the recipe swaps I hosted.  I miss those days.  Why doesn't anyone like those down here?  Or perhaps I just haven't find the right friends for those sort of venues yet.  

1 can frozen apple juice, prepared (or 48 oz. bottled)

1 can frozen cranberry juice, prepared (or 48 oz. bottled)

2 cups orange juice

1 cup pineapple juice (opt)

sugar to taste (opt)

2 cinnamon sticks

6-10 cloves

4-6 allspice

Mix juices and sugar in pot.  Place spices in spice ball into pot.  

Heat for 30-45 min. or until hot.  Remove spice ball and serve.

(I did not add sugar.)