One-a-penny, two-a-penny, Hot Cross buns

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My recipe can be found here -- I'll make them Friday night for Saturday breakfast. I think this year I'll add currents to half and the zest of half an orange to the whole batch.

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New England Boiled Dinner

If you never prepare a corned beef any other time of the year, the middle to end of March is the perfect time because of all those confused Americans buying corned beef at St. Patrick's Day driving the price of corned beef way down. I say confused Americans because corned beef is not an Irish dish. It probably was picked up by several ethnic groups in New York city when there were many ethnic groups living in communities after they emigrated here. But there is not a dish like this one to be found in all of the country of Ireland. But, that's o.k. by me -- the day of or after St. Patrick's Day is the best day to buy a corned beef -- it should be less than $2 a pound -- quite a deal for a tasty piece of meat.

I like this recipe the best and I have tried a few. It's simple -- it hardly gets easier, but it's tasty and nutritious. My kids actually eat all the veggies in this meal -- they actually fight over the turnips. I modify the recipe using only cabbage, potatoes, carrots and turnips, but you can use what you like -- parsnips taste a lot like turnips, I think, as do rutabagas. I usually use about 4 turnips, three potatoes and 8 carrots.

The horseradish cream is a necessity in my house, but if you don't like horseradish, you could use some spicy mustard instead. No ketchup! I don't even let my kids bring it to the table when I'm serving a good cut of meat.

New England Boiled Dinner
serves 6

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2½ lb. corned beef brisket
3 tbsp. pickling spices, 3 bay leaves and 5 black peppercorns, tied in a cheesecloth bag
2 potatoes, peeled and cut into large chunks
3 carrots, cut into 4 pieces
1 onion, quartered
2 parsnips, cut into chunks
2 turnips, cut into chunks
1 sml. cabbage, cut into wedges
1 tbsp. salt

Horseradish cream:

1 cup sour cream
Up to 1 tablespoon prepared horseradish
Salt and pepper
Hot pepper sauce




Place spices in the center of a square of cheesecloth -- about 8 inches by inches will do.


Tie the corners up with apiece of cooking twine and snip the extra fabric off.


In a large pot combine meat, spice bag and enough cold water to cover. Bring to a boil, reduce heat and simmer 2 hours. Add vegetables and salt. Simmer 30 minutes more.

Make horseradish cream: In a small bowl combine sour cream and horseradish; season to taste with salt, pepper and hot pepper sauce.

To finish, remove corned beef to a carving board and slice against the grain. Transfer to a large, warmed, deep platter. Drain broth and reserve for soup, if desired. Arrange vegetables around meat and serve.

Source: Food Network; Emeril Lagasse

Easter Menu

Antipasti Platter
(just because salty olives, artichokes, salami and cheese sound good)

Red Wine (probably this one)

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Standing Rib Roast and Horseradish Cream

Green Beans and Shallots

Ham and Gruyere Stuffed Potatoes

Old-Fashioned Southern Dinner Rolls

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Hot Milk Cake
Pineapple chunks and strawberries
coffee

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The table will have a Paschal candle and fresh flowers -- just like the ones shown here.

This year I'm going to do my best to find two white chocolate lambs to set on both ends of the dining room table. If not chocolate, I think I can find butter lambs. Set on pretty Easter plates with tiny flower blossoms is what I have in mind.

Weekly Menu

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I've been traveling most of the day -- a long trip, but worth every minute -- to spend just a few hours with my 93-year-old grandma. With my mom and my daughter Faith along, we had some beautiful time with four generations of German females -- and not one fight (kidding -- we never fight) ;-) Anyway, this evening I threw together this menu -- lots of comfort foods and quick meals to accommodate Holy Week activities.

Easter menu coming very soon -- I promise.


Sunday
Brunch: Red pepper, hash brown, egg burritos with Salsa Verde
Dinner: BBQ Comfort Food, buttered corn, Cinnamon Apples, Whole wheat quick bread, Orange Scented Sweet Potato Pound Cake

Monday
Lunch: egg salad sandwiches, fruit
Dinner: Skillet Spaghetti, Garlic bread, salad

Tuesday
Lunch: baked potatoes
Dinner: Pork Scaloppine, mashed potatoes, Broccoli Arrabiatta

Wednesday
Dinner: Beef hot dogs, with sauerkraut and chili (my husband will have both toppings -- the kids and I will have one or the other), Mustard Potato Salad, fruit

Thursday -- Holy Thursday
Lunch: Sunbutter and Jelly sandwiches, fruit
Dinner: Lidia's Chicken and Potatoes before Last Supper Mass and Cinnamon Toast and tea afterward

Friday -- Good Friday
Lunch: bread, fruit, cheese
Dinner: Tuna Noodle Casserole, green peas

Chicken Asparagus a la King

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I had never prepared Chicken a la King for my family before I tried this recipe. I had eaten it once or twice, but was never too impressed. I think this recipe had me at asparagus -- I'm a sucker for this vegetable every time, and paired with chicken and roasted red peppers in a cream sauce -- Yum! Even with a low-fat, low-cholesterol version, I had high hopes. This recipe didn't let me down. This is really comfort food at its best -- tasty, creamy, yet low-fat. The recipe comes from the Low-Fat, Low-Cholesterol Cookbook by the American Heart Association and I really only modified it for quantity.

Chicken Asparagus a la King
6-8 servings


2 10.5 oz. fat-free, low-sodium chicken broth
1 large bunch fresh asparagus, trimmed and slice on the diagonal in bite-size pieces
½ t. dried tarragon or thyme, crumbled
½ t. salt
¼ t. pepper
⅔ cup all-purpose flour
1½ cups fat-free or low-fat evaporated milk
2 med. red bell peppers, roasted, peeled, rinsed and chopped*
4 c. chopped cooked chicken or turkey breast, skin and fat discarded

In a large saucepan, stir together the broth, asparagus, tarragon (or thyme -- I used tarragon), salt and pepper. Bring to boil over high heat. Reduce the heat and simmer, covered, for 5 minutes.

In a bowl, whisk together the flour and the milk. Stir into the asparagus mixture. Cook for 10 minutes, or until thickened, and bubbly, stirring occasionally. Cook for 2 minutes, stirring constantly.

Stir in roasted peppers and chicken. Heat through.

Serve over brown rice, whole wheat noodles, couscous or biscuits.

* I roast my peppers over the gas burner, but here's a video for an easy oven method.


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Source: modified from Low-Fat, Low-Cholesterol Cookbook

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Turkey Reuben

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We have a sandwich shop in central Ohio that serves a really good sandwich -- Turkey Reubens. They closed their shop in my neighborhood a while back, so it's been a couple years since I've had this sandwich. I remember it fondly and it is such a simple combo that I could trow it together in just a few minutes, for lunch or a quick supper. It's much lower in fat than a standard corned beef/French dressing reuben, and if you use low fat provolone and low fat mayo for the slaw, you're in pretty good shape.

Turkey Reubens
5 sandwiches


10 slices sourdough bread, sliced thinly (I get mine here)
1 pound lean smoked turkey
5 slices provolone
2 cups cabbage slaw (my recipe here -- that recipe makes much more than 2 cups, so you can half it for this sandwich)

Preheat oven to 425 degrees F. Arrange sourdough slices on a cookie sheet (or two) and bake for about 5 minutes, until bread is toasted, but not really browned. Remove bread from oven.

Turn oven on to broiler.

On five slices of bread, divide turkey, and place a slice of cheese. Place under broiler until cheese melts. Remove from oven.

Divide slaw between five sandwich halves and top with other piece of toasted bread. Serve with a pickle and chips or some fruit kabobs.

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Irish Beef and Guiness Stew

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For St. Patrick's Day dinner last week, I decided to try the Guinness Stew that Jessica posted at Catholic Cuisine. My family thanked me repeatedly, especially the kids. No surprise, the reason they loved it was the lack of many vegetables. Carrots they love; beef they love -- simple, simple. I questioned my husband as to whether or not I should add some more vegetables and he resoundingly said, "No!" Paired with just a lovely loaf of Irish Soda Bread, they were happy, happy with the St. Paddy's meal.

The stew has a rich, tasty gravy, but I would not say it actually tastes like the Guinness. It adds a depth of flavor along with the tomato paste, and the herbs and spices. I forgot to buy parsley, hence the absence of green in picture -- except for the Shamrock!

You don't need to wait for St. Patrick's Day to roll around to enjoy this yummy dish -- you could probably find an Irish Catholic saint almost any day of the year.

Irish Beef and Guinness Stew
6-8 servings

2 lb. lean beef stew meat
3 T. vegetable oil, divided
2 T. all-purpose flour
salt and freshly ground black pepper to taste
1 pinch cayenne pepper
2 lrg. onions, chopped
1 clove garlic, crushed
2 T. tomato paste
1½ c. Guinness stout beer (or other Irish Stout)
2 c. carrot, cut into chunks
1 sprig fresh thyme
1 T. fresh parsley (for garnish) chopped

Trim the meat of any fat, cut into 2 inch cubes, and toss them in a bowl with 1 tbs of the vegetable oil. In a small bowl, stir together the flour, salt, pepper, and a pinch of cayenne. Toss the meat in the mixture to coat.

Heat the remaining oil in a deep pan over medium-high heat. Add the beef, and brown on all sides. Add the onions and crushed garlic. Stir the tomato paste into a small amount of water (to dilute); pour into the pan, stir to blend, cover and cook gently (reduce heat if necessary) for about 5 minutes.

Pour 1/2 cup of the beer into the pan, and as it begins to boil, scrape any bits of food from the bottom of the pan with a wooden spoon. This adds a lot of flavor to the broth. Pour in the rest of the beer, and add the carrots and thyme. Cover, reduce heat to low, and simmer for 2 to 3 hours, stirring occasionally. Taste and adjust seasoning before serving. Garnish with chopped parsley.


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Source: Catholic Cuisine

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Pita, Pita Pumpkin Eater -- Pizza!

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I had a bag of pita bread in my pantry this weekend when I made pizza on Saturday night, and decided to do something different, using the pitas for a crust. Not only were they a breeze to make, they were delicious -- the creaminess of the ricotta paired with the salty, crunchiness of the pumpkin seeds -- yum! They would also be a tasty appetizer.

You could substitute toasted pine nuts for the pumpkin seeds and I think it would be delicious. Pine nuts would have been my first choice, except for our tree nut allergy, and the cost of pine nuts (about $5 per 4 oz. bag). Of course, you'll have to change the name if you use pine nuts!

Pita, Pita Pumpkin Eater Pizza

4 large pita breads (I use these pocketless flat breads)
1 c. part skim ricotta cheese
2 T. olive oil
2 cloves garlic crushed
1/2 t. salt
1/4 t. fresh cracked pepper (about three cranks on the pepper mill)
8 sun-dried tomatoes (if packed in oil, squeeze between paper towels to soak up oil)
1/4 c. feta cheese
1/4 c. roasted and salted pumpkin kernels



Heat oven to 450 degrees.

Mix garlic and olive oil in a microwave safe bowl. Heat in microwave for about a minute until garlic sizzles. Place ricotta in a medium bowl and add garlic and oil. Stir to combine. Add salt and pepper and stir.

Place pitas on baking sheet. Divide ricotta cheese among pitas and spread evenly to edges.


Mince sun-dried tomatoes and divide among pitas. Sprinkle with feta cheese -- about one tablespoon per pita.

Bake for about 5 minutes. Sprinkle tops of pitas with pumpkin kernels, dividing evenly. Continue baking until bottoms are golden brown and crisp.
Cut each pita into quarters.



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Teach every child about food

As a mother I provide wholesome meals for my children, but I often fail at teaching my children about why it's important to eat right, and how to do it for themselves. Take 20 minutes today to watch this video. It's a real kick in the pants that every American family needs.

Raspberry Coffee Cake

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Last Sunday morning, I was faced with an almost-bare-naked refrigerator and a hungry family, plus an overnight guest. Normally I would tell my family to eat cold cereal or toast, or make a pot of cream of wheat, but I wanted to have something special when our guest awoke.

I did have a bag of frozen raspberries, exactly two eggs, a pint of low-fat sour cream, and pantry basics, such as flour and sugar. I found this coffee cake recipe that fit the bill, and it was not only very tasty -- moist from the sour cream, tangy from the raspberries -- it was relatively low in fat. I doubled it, for two cakes, and by Monday morning after breakfast it was all gone.

Raspberry Coffee Cake


1 c. all-purpose flour
1/2 c. sugar
½ teasp. baking powder
¼ teasp. baking soda
¼ teasp. salt
1 egg
½ c. low-fat sour cream or yogurt
2 tbsp. butter, melted

1 teasp. vanilla extract
1/4 c. brown sugar
1 c. fresh, or frozen unsweetened raspberries

GLAZE:
¼ c. confectioners' sugar
1 teasp. milk
¼ teasp. vanilla extract

In a bowl, combine the flour, sugar, baking powder, baking soda and salt. Combine the egg, sour cream (or yogurt), butter and vanilla; add to dry ingredients just until moistened. Spoon two-thirds of the batter into an 8-in. round baking pan coated with nonstick cooking spray.

Combine the brown sugar and raspberries; sprinkle over batter. Spoon remaining batter over the top.

Bake at 350 degrees F for 35-40 minutes or until cake springs back when lightly touched and is golden brown. Cool for 10 minutes before removing from pan to a wire rack. In a small bowl, combine the glaze ingredients. Drizzle over coffee cake. Serve warm or at room temperature.

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Source: Modified from allrecipes.com

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Weekly Menu

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Another meal, another day, another week -- that's about how I feel these days. I feel like I'm dragging my backside around just to get done what needs to be done. Many people have asked me how I can find the time to put together menus every week. All I can say is, if there were no menus, there would be no meals. I shop once a week and if it's not on the list, I didn't buy it, and thus we're not eating it. My menus save me every single day, and if you don't make menus, you are spending more time scrambling than you would making menus and shopping. I also plan my menus around meat that is on sale, or that I have already purchased on sale (like corned beef at St. Patrick's Day -- cheap, cheap), so I save a lot of money by planning ahead.

Saturday
Lunch: Skyline Chili
Dinner: Pizza -- maybe pepperoni and mushroom, and maybe something with feta and sun-dried tomatoes (sounds good to me)

Sunday
Lunch: Ham, Gruyere and Apple Sandwiches, chips
Dinner: New England Boiled Dinner, Poppy Seed Rolls, Chocolate Cream Pie

Monday
Lunch: leftover pizza
Dinner: Tex Mex Beef Enchiladas, Mexican Rice

Tuesday
Lunch: turkey sandwiches
Dinner: Chinese Red Cooked Pork, brown rice, Broccoli Stir Fry with Sesame and Ginger

Wednesday
Lunch: Tortellini Soup
Dinner: Oven Reubens (leftover corned beef), Oven Fried Onion Rings

Thursday
Lunch: quesadillas
Dinner: Grilled Shrimp Tacos, Albuquerque Corn Salad, fruit kabobs

Friday
Lunch: grilled cheese and tomato soup
Dinner: Bow Tie Lasagna, bread, salad

* Tried and true
* New to me

Taste of Ireland Cupcakes

I apologize for posting the recipe for these yummy cupcakes the day after St. Patrick's Day. Mighty anticlimactic, eh? You certainly don't need to wait for an Irish holiday to celebrated with these lovely little chocolate gems, however.

I made them early in the week for a lunch I was catering at Doug's office, and then, the morning of the scheduled lunch, I woke up with vertigo. I was so very disappointed, and, of course, worried that the girls at Doug's office would be disappointed. I also had a refrigerator filled with ingredients for Mediterranean Veggie pitas, Greek salad and Fresh Fruit Kabobs, and would have been heartbroken had it all gone to waste. So I medicated myself enough to get there the next day (unfortunately the medication makes me sooooo sleepy), and I managed.

These cupcakes were a big hit (I don't think the girls were faking!), and there were enough left over for us to enjoy them for a St. Patrick's Day dessert. I wouldn't change a thing about this recipe. The only problem I had was with the frosting -- with 3 1/2 cups powdered sugar, 4 tablespoons of Bailey's was not enough liquid to get the frosting to spreading consistency. I ended up adding about 5 tablespoons of heavy cream instead of extra Bailey's. After tasting them, I wouldn't add any more Bailey's to it -- the balance was just right as it was. Just use enough milk or cream to get the frosting to spreading consistency.

I also did not bother with the piping bag to fill the cupcakes. I just used an infant feeding spoon to fill the little holes. I don't own an apple corer or a 1-inch cutter, so I used a v-shaped garnishing tool (I use it to turn a watermelon into a pretty serving dish or garnishing vegetables) to make a diamond shaped hole -- it worked fine -- you can use a pairing knife as well.

Taste of Ireland Cupcakes

makes 24

Cupcakes:
1 c. stout (Guinness)
16 T. unsalted butter
¾ c. unsweetened cocoa powder
2 c. all-purpose flour
2 c. sugar
1½ t. baking soda
¾ t. salt
2 large eggs
⅔ c. sour cream

Ganache:
8 oz bittersweet chocolate, finely chopped
⅔ c. heavy cream
2 T. butter, at room temperature
2 t. Bailey's Irish cream

Frosting:
8 T. unsalted butter, at room temperature
3 - 4 c. confectioners sugar, sifted
4 T. Bailey's Irish cream
4 - 6 T. milk or cream

To make the cupcakes, preheat the oven to 350° F.
Line two cupcake pans with paper liners. Combine the stout and butter in a medium saucepan over medium heat until butter melts. Add the cocoa powder and whisk until smooth. Remove from the heat and allow to cool slightly.

In a large mixing bowl, combine the flour, sugar, baking soda and salt. In the bowl of an electric mixer fitted with the paddle attachment, beat together the eggs and sour cream to blend. Add the stout-butter mixture and beat just to combine. Mix in the dry ingredients on low speed just until incorporated. Divide the batter evenly between the cupcake liners, filling them about 2/3 to ¾ full. Bake until a toothpick inserted in the center comes out clean, about 17 minutes.

Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.

To make the ganache filling, place the chocolate in a heatproof bowl. Heat the cream until very hot (not boiling) in a small saucepan or in the microwave. Pour cream over chocolate and allow to sit for several minutes. With a whisk, stir until chocolate is melted. If necessary, heat for about 30 seconds until chocolate is completely melted. Add the butter and Bailey’s and stir until combined.

Set aside to let the ganache cool until it is thick -- it will sit in a "blob, " not puddle. (You can use the refrigerator to speed the cooling process, but be sure to stir every 10 minutes or so to ensure even cooling.) Meanwhile, cut out a portion from the center of the top of each cupcake using the cone method (a small paring knife works best for this). Once the ganache has reached the correct consistency, transfer it to a piping bag fitted with a wide tip and pipe it into the cupcakes (or using a small spoon, fill the holes).

To make the frosting, place the butter in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy, about 2-3 minutes. Gradually add the powdered sugar until it is all incorporated. Mix in the Bailey’s until smooth. Add as much milk or cream as is necessary until the frosting has reached a good consistency for piping or spreading. Frost the cupcakes as desired.

Sprinkle with green sugar, if desired.

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Source: adapted from Annie's Eats

Chopped Nicoise Salad

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Part of learning to eat low fat is finding new recipes, and part is trying to remake those family favorite dishes with low fat ingredients. Sometimes it's a combination of both. One of the cookbooks I've been referring to a lot -- All Heart Family Cookbook -- has a new take on a family favorite that I really enjoyed when I prepared it recently. My old version was pretty healthy -- salmon, green beans, potatoes, spinach, omega 3 eggs, beets, but it was topped with a high-fat salad dressing. My new version is topped with a healthy dressing, and though I altered the recipe a little bit (I just don't think it's Nicoise, prounced "nee-swazh" btw,without the eggs) I think I kept it pretty heart-healthy. The red onion not only added the heart-healthy antioxidant quercetin, it added a flavor punch as well. I forgot to buy beets, so they were not included, but I won't forget next time.

Chopped Nicoise Salad

1 pound small red potatoes, halved
1/2 pound green beans, cut in 2-inch pieces
7 oz. baby spinach or mesclun
12 oz. canned tuna or salmon*, packed in water, drained and chilled
1 small red onion, sliced in rings
1 can red beets, drained and chilled ( pickled or not - your choice)
3 omega 3 eggs, hard boiled and quartered, chilled
1/2 c. herb-Dijon vinaigrette (below)

Place potatoes in a large saucepan covered with water. Bring to boil over medium-high heat. Reduce heat to low, cover and simmer for 15 minutes, or until almost tender. Add the green beans and cook 4 minutes longer, or until potatoes are tender and beans are crisp-tender. Drain and place in a medium bowl. Toss with 1/4 c. vinaigrette. Chill until read to serve.

When ready to serve, wash spinach or mesclun and arrange in a large salad bowl or platter. Top with green beans, potatoes, beets, red onion, salmon (or tuna) and eggs. Drizzle with remaining vinaigrette.




* If using salmon, make sure you buy Alaskan canned salmon which is wild salmon -- the healthiest kind.

Herb-Dijon Vinaigrette*

1/2 t. grated lemon peel
1/3 c. fresh lemon juice
1/3 c. water
2 T. extra-virgin olive oil
2 T. honey or sugar (I used a little more than 2)
1 T. white wine vinegar (I used white balsamic)
1 T. Dijon mustard
1 shallot, minced
1 t. fresh chopped herb -- choose one: dill, thyme, basil or parsley (I used parsley because I had it on-hand)
1/4 t. salt

Place ingredients in a jar or containers with a tight-fitting lid. Shake for a minute or two until completely combined. Chill until ready to use. Taste and adjust sweetness and salt if necessary.

* This recipe makes 1 cup. You can either save 1/2 cup for another use, or halve the recipe for the Nicoise salad.

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Adapted from: All Heart Family Cookbook

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Weekly Menu

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I'm a little late getting to the menu this week. The latter part of the week was spent getting ready for a Confirmation, and then most of today was spent at or celebrating the Confirmation, but now I'm ready to focus on the chores at-hand.

My freezer is full again and I can't even say what it's full of but it's not dinner food. A bag of this and a box of that and suddenly I couldn't squeeze in even a frozen muffin if I wanted to. I think we'll spend our breakfasts and lunches eating it part-way (at least) empty and just plan meals for dinner.

Tonight Faith and I are having a girls' night alone and I'm not planning a meal for that -- chips and dip? Ice Cream and sauce? Yogurt and fruit? Who knows?

Sunday
Brunch: Egg, turkey bacon and cheese sandwiches, fruit and yogurt
Dinner: Pork Tenderloin with Korean Barbecue Wet Rub, Garlic Smashed Potatoes, House Salad, Rustic Whole Wheat Bread

Monday
Dinner: Beef Barley soup (made with beef stock and some pot roast and gravy I stored in the freezer), Challah

Tuesday
Dinner: Breakfast burritos, fresh fruit, tater rounds (from the freezer)

Wednesday -- Feast of St. Patrick
Dinner: Irish Beef and Guinness Stew, Irish Soda Bread, Guinness and Bailey's Irish Cream Cupcakes

Thursday
Dinner: Asparagus Chicken a la King, brown rice, salad

Friday -- Feast of St. Joseph
Dinner: Salmon in foil, St. Joseph Salad, Palermo Bread, St. Joseph Cupcakes

* Tried and true
* new to me
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Put-the-Lime-in-the-Coconut Chess Pie

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Last Sunday the weather had taken a turn for the better, the sun was shining, and I was in the mood for something tropical. I don't know why, but lime and coconut seemed to be the flavors I wanted, so I created my own take on the very tasty chess pie. I have made chocolate chess pie and lemon chess pie and it was not a far stretch to get lime and coconut. It was very tasty -- tangy and rich. And the texture with the coconut was gooey with a crunch. Yum.

Maybe you can squeeze it in for a Sunday supper sometime very soon. It's a little taste of sunshine!

Put-the-Lime-in-the-Coconut Chess Pie

1 9-inch pie crust
2 c. sugar
2 T. cornmeal
1 T. all-purpose flour
1/4 t. salt
1/2 c. butter, melted and cooled
2 T. milk
3 T. lime juice
zest from one lime
1/2 t. vanilla extract
4 large eggs, lightly beaten
1 c. coconut, toasted in the oven or in a pan

Preheat oven to 425°.

Place crimped and pricked pie shell in oven and bake for about 7 minutes. Cool.

Decrease oven temperature to 350 degrees.

Stir together sugar and remaining ingredients -- except eggs and coconut. Add eggs, one at a time, stirring well. Stir in toasted coconut. Pour into piecrust.

Bake at 350° for 50 to 55 minutes, tenting pie with aluminum foil if top or edges begin to get too brown.

Cool completely on a wire rack.

Serve with whipping cream and additional toasted coconut, if desired.

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Banana Blueberry Bread

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The Banana Blueberry Bread I made for brunch on Sunday was very yummy. While I normally love a banana bread with walnuts, the fresh blueberries made a very tasty change in a traditional recipe. This recipe also has some whole wheat flour, as well as grits, making it a good whole grain choice. In case you're wondering, the grits added just a slight crunch to the bread -- mostly on the exterior. With only 3 T. oil and two eggs, it's also a low-fat treat.

Banana Blueberry Bread
one loaf

1c. all-purpose flour
3/4 c. whole wheat flour
1/2 c. uncooked quick-cooking grits
1/2c. sugar
1/2t. salt
1/2t. baking powder
1/4 t. baking soda
3 T. canola oil (or light olive oil)
1 c. mashed ripe banana
3/4 c. blueberries
2 large eggs, lightly beaten


Preheat oven to 350 degrees F.

Combine flours, grits, sugar, salt, baking powder, and baking soda in a large bowl; make a well in center of mixture. Combine oil, banana, blueberries, and eggs; add to flour mixture. Stir just until moist.


Spoon batter into a greased 8 x 4-inch loaf pan (I used a 9 x 5). Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool bread in pan 10 minutes on a wire rack. Remove bread from pan, and cool completely on wire rack.

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Source: adapted from Cooking Light

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Mac 'n' Cheese with Veggies

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This quick recipe for macaroni and cheese is a lovely compromise between artery-clogging comfort food and healthy eats. I made it a few weeks ago, adding a cup of diced ham for extra flavor and protein, and it was a really delicious, healthy main dish. Paired with some whole wheat bread and fresh fruit, it was a very comforting, satisfying meal.

The original recipe, from Women Heart's All Heart Family Cookbook, did not call for the ham. I noticed, however, when I was making another recipe recently, that some ham steaks are very low in fat. I buy Bob Evans brand and there are only 2 grams of fat per (thick) slice, so the addition of two slices, diced, did not add much fat at all. It did add lots of flavor and texture, however. The recipe would also be very good without ham, for a meatless Friday.

The only other change I would make in the future has to do with the onion. Please tell me your kids balk at onion. Ugh. My kids (all but the youngest who eats almost anything) said they really liked this macaroni and cheese, but wished there wasn't so much onion. I did not think it was too much onion, but in the future, I will cut back to half an onion, and minced it finely. Also, if you have onion detectives, make sure the onion is very soft before adding the milk. The recipe as printed below is also adjusted for quantity, which originally served 4.

Mac 'n' Cheese with Veggies
serves 6

12 ounces shells or elbow pasta

3 c. mixed vegetables such as broccoli or cauliflower florets, sliced carrots, chopped bell pepper (I used cauliflower, carrot coins, and red bell pepper)

2 c. fat-free or low-fat milk

3 T. cornstarch

2 T. extra-virgin olive oil

1/2 medium onion, minced

1 1/2 cup (6 ounces) shredded reduced-fat Cheddar cheese

3 ounces reduced-fat cream cheese

1 c. diced ham (optional)

salt and pepper to taste

Prepare the pasta according to package directions, adding the vegetables to the water during the last 5 minutes of cooking time. Drain and place in a serving bowl.

Meanwhile, in a measuring cup, whisk together the milk and cornstarch. Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring frequently, for 5 minutes, or until onion is soft (but not brown). Add the milk mixture and bring to a boil, stirring constantly. Reduce the heat to medium-low and add the Cheddar and cream cheese and ham (if using). Stir until melted. Pour over the pasta mixture and toss to coat well. Taste and salt and pepper as needed.

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Source: adapted from Women Heart's All Heart Family Cookbook
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Cream Puffs

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In my neck of the woods there's a placed called Schmidt's -- an "olde" style German restaurant, which originated in our German Village area, that serves sausages, German potato salad, and other traditional German dishes, and, for dessert, Cream Puffs. Frankly, I thought Cream Puffs were more of French origin, but maybe on the borders of Germany and France traditional dishes cross over. Irregardless, Schmidt's is probably most well-known for their Cream Puffs -- delicate little shells filled with a thick, tasty whipped cream.

I don't eat at Schmidt's very often (in fact, I can't remember the last time), but my family requests their little Cream Puffs at home. (My high schooler recently requested them for his birthday.) A few years ago I set out to make a copy of the real deal, and I think these are pretty close. I don't think Schmidt's has ever published their "secret recipe" so it's as close as I can get. The recipe is not a complicated thing, but does require a little bit of old-fashioned work.

The "puff" part of the recipe comes from the green Martha Stewart cookbook -- it's just a basic cream puff. The filling is my own creation. Yes, it has instant pudding in it, but I'm not looking for an authentic cream puff, just a copy of the one my family loves.

Schmidt's Cream Puffs

makes about 25 (2-inch) puffs

Pate a Choux

1 c. water
1/2 c. unsalted butter, cut in small pieces
1/2 t. salt
1/2 t. sugar
1 c. all-purpose flour
4 large eggs


Filling

3 c. cold, heavy, whipping cream
3 T. instant vanilla pudding
1 t. vanilla extract
1/2 c. powdered sugar, plus extra for sprinkling




Combine water and butter in a small heavy saucepan and bring to a boil.

When the butter has melted, stir in the salt and the sugar. Remove from heat and stir in the flour, stirring until smooth.

Place the saucepan over high heat and cook, stirring continuously until a smooth mass forms and the bottom of the pan is coated with a thin film (this indicates the flour is cooked).

Transfer the mixture to a mixing bowl and let it cool slightly. Add the eggs, one at a time, beating the batter until very smooth.

(Before batter is smooth)

(after)


(At this point the batter can rest, covered, at room temp. for an hour or two.)

Preheat oven to 425 degrees F. Lightly butter two baking sheets, or line with parchment (I use cooking spray).

Place the pate in a pastry bag fitted with a plain round 1/2-inch tip (I only had a star tip, thus the ridges on the puffs -- it's all good), and pipe onto the baking sheets forming rounds (I made mine about 1-1/2 inches wide by 1 inch high -- you can make yours bigger or smaller, just adjust baking time if you do). I got involved here and forgot to take pictures, sorry.

NOTE: You do not have to have a pastry bag and tips to make cream puffs. You can also scoop the batter onto the sheets with two spoons -- one to scoop and one to scrape off the other spoon.

Martha says to lightly brush each puff with an egg glaze, but I skip that step -- they are pretty enough without it.You can do it if you want.

Bake at 425 degrees for 10 minutes, reduce oven to 375 degrees F. and continue baking until puffs are golden brown, about 10 to 15 minutes more. Lower the oven to 325 degrees F. and bake until puffs are firm and inside is not sticky, about 5 - 10 minutes (I usually just bake them until they are a deep golden brown and it usually does not take as long as recipe states).

Cool on a wire rack.




Pour whipping cream into bowl of mixer. Begin whipping on low, slowly increasing to high. Slowly sprinkle in pudding mix and powdered sugar as you increase speed. Add vanilla, and whip until cream is firm and holds peaks.

Cut cream puffs in half and fill with a large scoop of whipping cream. Dust with powdered sugar. Chill until ready to serve.


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Missing: recipes

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Over the past few days we have been switching hard drives. It shouldn't have been complicated: Apple to Apple, but "things" are never as easy as they should be. After 48 hours and much frustration and breath-holding, we are up and running. The only thing that did not transfer was my recipe management software. Actually, the software transferred but all of the recipes were left on the old Mac. Sniff, sniff.

I was able to transfer them as a text file, but now they need to be sorted and stored again using some sort of recipe management program. Because the old software was freeware, and because it always had some issues on the Mac, I'm shopping for a new program. Any suggestions? Obviously it needs to be Mac compatible.

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Weekly Menu

Saturday
Lunch: Brats, chips, pickles
Dinner: Cajun Burgers, Sweet Potato Fries, Fruit and Dip

Sunday
Lunch: Banana Blueberry Bread, scrambled eggs, Cheese Grits
Dinner: Chicken Parmesan, spaghetti, steamed green beans, salad

Monday
Lunch: turkey sandwiches
Dinner: Salisbury Steak, mashed potatoes, peas and carrots

Tuesday
Lunch: Grilled Cheese and tomato soup
Dinner: Chicken Tortilla Casserole, yellow rice, orange slices and grapes

Wednesday
Lunch: pancakes
Dinner: Turkey Reubens, Broccoli Slaw

Thursday
Lunch: Lunchy Munchy Corndog muffins
Dinner: Chicken Gyros, Greek Salad

Spuds

I discovered this recipe a few years ago, and it has truly been a favorite in this house of potato-lovers. Who can resist restaurant-style Potato Skins -- crunchy, cheesy, dipped in cool, tangy sour cream? The problem with real restaurant skins is that they are so high in fat that the high caloric content outweigh any good done by eating the fiber- and vitamin-rich skins of the potato.

The good thing about homemade skins is you can control those fat issues and still have a really super-good spud. The original recipe called for lots of bacon and cheddar cheese, as well as full-fat sour cream, so while not deep-fried they were still not very healthy. Since I started making them I've paired down the animal fats so that, while not technically a low-fat food, they are much more tolerable in the fat department. Use low-fat cheddar to further reduce fat, and even turkey bacon. I stick to sharp cheddar and use less (which you can get away with when using a sharp cheese) and just enough bacon for flavor. I also often use a French onion dip (mixed with a few tablespoons of plain yogurt) instead of low fat sour cream (although low fat sour cream is always good) because the added onion flavor in the dip is yummy.

Potato Skins

serves 6

6 medium baking potatoes, scrubbed and baked until done
3 T. vegetable oil
1 T. grated Parmesan cheese
1/2 t. salt
1/4 t. garlic powder
1/4 t. paprika
1/8 t. pepper
3 slices bacon, cooked and crumble
1 c. shredded sharp cheddar cheese
4 green onions, sliced

1/2 cup low fat sour cream (or French onion dip)

Cut potatoes in half lengthwise; scoop out pulp and discard (or save for another use) leaving 1/4-inch thick shell. Spray a baking sheet with cooking spray and place potato skins on cut-side down.
Combine oil, Parmesan cheese, salt, garlic powder, paprika and pepper and brush all over potato skins. Bake at 475° for about 8 minutes and turn over. Bake for another 8 minutes or so. Sprinkle bacon and cheddar evenly inside of skins.Bake 2 minutes longer or until cheese is melted. Top with green onions, and serve with sour cream.

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Grilled Turkey, Cheese and Chili Mayo

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Mmmm. A hot sandwich can be such a treat, especially during cold months. The beauty of a hot sandwich is they rarely require many ingredients, either, and can make a very nice quick supper. On Sunday we ate a late breakfast and by the time we got hungry for lunch it was also sort of late, and we were powerful hungry. ;-) I had some fresh deli turkey (I like to buy Sara Lee in the package because it stays good as long as it isn't opened), Muenster cheese (my favorite), seeded rye bread, a bottle of chili sauce and mayo -- all the makings of a yummy hot lunch or dinner.

Grilled Turkey, Cheese and Chili Mayo

for each sandwich:

2 slices rye bread
4 slices smoked turkey
1 slice muenster cheese
1 T. chili sauce mixed with 1 T. mayo
butter for grilling

Heat a skillet over medium high heat for a minute. Butter both slices of bread on one side.
Place one slice of bread, butter side down, on hot skillet. Top with cheese and turkey. Top with other slice of bread, butter up. Cook until bottom bread is lightly browned. Flip and cook until other side is lightly browned and cheese has just started to melt. Remove from heat and spread the inside of the turkey-side bread with chili mayo to taste.

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Kitchen Tips: Diced Peppers and Onions

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If you are dicing a pepper or an onion and you don't plan to use the entire thing, dice it any way. Place the extra in a ziploc bag and pop it in the freezer. Instead of putting it back in the veggie drawer, in hopes of using it, you'll have it ready to use right from the bag.



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Molten Lava Cakes

I know it's Lent, and I apologize if you gave up chocolate. But this photo has been on my desktop since Valentine's Day and I just "need" to deal with it before it manages to get lost. Besides, you can always plan this yummy dessert for a special birthday or anniversary celebration after Easter or on a Sunday.

This recipe is very popular in my house (as well as all over the internet) and that's because it's 1) chocolate, 2) easier than pie, 3) chocolate. It is not, however, low in fat, so I highly recommend sharing a cake (with someone who doesn't eat much of it), or skimping on another food to leave room (you didn't really want that broccoli anyway, did you?). This recipe makes 4 cakes, but I usually either adjust the recipe to make 6, or if I'm making 5, skimp a little in each cup and spoon the rest into a fifth -- adjust for less bake time if you do the latter.

The picture is the serving I gave my husband, and I didn't take it away from him after he took the first bite and the "lava" oozed out. Sorry.

Molten Lava Cakes
serves 4

4 squares semi-sweet chocolate
½ c. unsalted butter
1 c. powdered sugar
2 eggs
2 egg yolks
6 T. flour

Preheat oven to 425 F.
Butter 4 (3/4 c. size) custard cups or ramekins.
Place on baking sheet.

Microwave chocolate and 1/2 c. butter in large microwavable bowl
on HIGH for 1 min.
Stir in sugar until well blended.
Whisk in eggs and egg yolks.
Stir in flour.
Divide batter between prepared custard cups.
Bake 14 - 17 min. or until sides are firm but centers are soft.
Let stand 1 min.
Carefully run small knife around cakes to loosen.
Invert cakes onto dessert dishes.
Top with whipping cream and serve immediately (should be served hot from the oven -- if you let them sit they will continue baking and may not be gooey when you do serve them).

* Batter can be made up to a day ahead.
Pour into prepared custard cups, cover with plastic wrap and refrigerate.
Bake as directed.

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