Halloween!

I was on the lookout for an easy and yummy recipe for pumpkin cupcakes that would make fun Halloween treats for friends and family.  I found an easy recipe with cream cheese frosting (my all time favorite cupcake topping).  Try it, you'll like  it!

Pumpkin Pecan Cupcakes

1 cup all purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground allspice
1/4 tsp. nutmeg (freshly grated if possible)
1 cup canned pumpkin puree
1 cup sugar
1/2 cup vegetable oil
2 large eggs
1 tsp. pure vanilla extract
1/2 cup chopped pecans (optional, but really add a nice flavor and texture)

~Directions~

In a large bowl whisk together the flour, baking powder, baking soda, salt and spices.

In another large bowl whisk pumpkin, sugar, oil, eggs and vanilla.
Add the flour mixture to the pumpkin mixture and stir until completely combined.
Stir in chopped pecans.
Scoop batter into cupcake pan, lined with paper liners. Fill cups about 3/4 full. This batter perfectly makes 12 standard sized cupcakes.
Bake in a preheated oven at 350 (F) degrees for 22-24 minutes.
Let the cupcakes cool in the pan on a wire rack for 5 minutes. Then transfer cupcakes to the wire rack and let cool completely.
Frost with vanilla cream cheese frosting (recipe below).
 

Vanilla Cream Cheese Frosting

½ cup (1 stick/8 Tablespoons) butter, at room temperature
8 oz. cream cheese, at room temperature
1 teaspoon vanilla extract (always use pure vanilla extract if possible)
4 cups powdered confectioners sugar
1 to 2 Tablespoons heavy cream, heavy whipping cream (or milk- although I do like the richness that cream adds)

~Directions~
Place butter in a large mixing bowl and blend slightly. Add cream cheese and blend until combined, about 30 seconds.

Add vanilla extract and powdered sugar (1 cup at a time) and blend on low speed until combined. Increase to medium speed and beat until it begins to get fluffy.

Slowly add the heavy cream, a little bit at a time until desired consistency is met. (Don't add too much if you want the frosting to stay in place when piped on cupcakes.)

Beat until fluffy, about 1 minute.

Use at once or keep refrigerated. (This frosting will keep well in the refrigerator for several days, but you may need to re-beat it for the best texture.)

"Super Foods"

My friend Sherry was up for a visit and I know she's trying very hard to work on healthy eating habits, so I thought I'd try to plan a menu that would fit into the "healthy" category!  I've embellished the menu a little from what we actually had (we went for frozen yogurt for dessert for example), but for the most part, this was the plan...

I started the menu plan by searching for a good quinoa salad recipe.  Quinoa has definitely been touted as a "super food" because of it's high protein (has all 8 essential amino acids), high fiber & relatively low glycemic index.  I found a recipe that included black beans (more protein and fiber) and other ingredients that I love.  The result was a very pretty and very healthy salad!  Plus, for your vegan, vegetarian or gluten-intolerant guests, this would also work.  I still wanted a main protein (hard to give up those old ways) so I settled on grilled or roasted chicken.  I love chicken thighs so I purchased some boneless, skinless chicken thighs from Whole Foods.  I made a quick rub with chili powder, cumin, Mexican oregano and ground coriander.  I added a little olive oil, mixed it together and rubbed the thighs with the mixture.  I let it sit in the refrigerator at least one hour before grilling or baking.  Add some grilled veggies if you want and you have a simple but pretty guiltless menu.  I thought some fresh blueberries with a little plain Greek yogurt and a drizzle of honey would be a good final touch for dessert!

Mango Quinoa Salad

2 cups cooked quinoa * at room temperature or chilled
1 14-oz. can black beans, drained & rinsed
1medium mango, peeled & diced
1 red bell pepper, diced
6 green onions, thinly sliced
1 handful chopped cilantro (about 1/2 cup)
4 tablespoons red wine vinegar
3 tablespoons extra virgin olive oil
1-2 tablespoons fresh lime juice (1 small lime)
kosher salt
freshly cracked black pepper


*Quinoa can be cooked in water or broth.

Place cooked quinoa in a large bowl.  Add mango, red pepper, green onions, black beans and cilantro.  In a small bowl combine vinegar, olive oil, and lime juice.  Whish until smooth and pour over top of salad.  Toss to combine and add salt & pepper to taste.  Chill for at least one hour before serving.

Mom's Simple Dinner #1

Maybe it's because I pulled out the old sewing machine for a baby shower gift project, or maybe it's just because I didn't want to take a lot of time for dinner, but I felt nostalgic for one of Mom's favorite dinners.  I think many of us that grew up in the 50's & 60's remember their Moms' dinner repertoire during the week.  We didn't have a lot of grocery choices and farmer's markets like today, but, Moms still did their best to serve nice, wholesome meals.  One of my Mom's standards was meatloaf, mashed pototoes, and some type of vegetable.  The meatloaf recipe was from the back of the Quaker Oats container and the potatoes were russets.  In the summer, if Dad's tomatoes were ripe, simple sliced tomatoes with salt & pepper did the trick!  No fancy balsamic vinegar & olive oil, no fresh basil or thyme, and no fresh mozzarella.  It didn't matter, however, if the tomatoes were vine-ripened from your own backyard and were juicy and sweet!  Oh, and if you parents were from the South like mine were, a homemade pecan pie was a perfect dessert.


Quaker Oats "Prize Winning Meatloaf"

Ingredients:
1-1/2 pounds 90% lean ground beef

1 cup  tomato sauce

3/4 cup Quaker® Oats (quick or old fashioned, uncooked)

1 egg or 2 egg whites, lightly beaten

1/4 cup finely chopped onion (I often leave out)

1/2 teaspoon salt (optional)

1/4 teaspoon black pepper

Preparation:

Heat oven to 350°F. In large bowl, combine all ingredients, mixing lightly but thoroughly. Press into 8 x 4-inch loaf pan.  I often just free-form the meatloaf and put in a nice baking dish.

Bake 1 hour to medium (160°F) doneness until not pink in center and juices show no pink color. Let stand 5 minutes; drain off any juices before slicing.

• Prep Time: 15 min
• Cook Time Time: 55 min

Pecan Pie

unbaked 9-inch pie crust

1 cup light corn syrup

1 cup firmly packed light or dark brown sugar

3 large eggs, slightly beaten 

1/3 cup butter, melted

1/3-1/2 teaspoon salt (if using unsalted butter, which I always do)

1 teaspoon vanilla

1 cup pecan pieces or halves 

Directions:

Heat oven to 350 degrees.

In a large bowl, combine corn syrup, sugar, eggs, butter, salt and vanilla; mix well.

Sprinkle pecans in unbaked pie crust.

Pour filling into unbaked pie crust.

Bake for 45- 50 minutes or until center is set. (Toothpick inserted in center will come out clean, when pie is done.).

Cool.

You can top it with a bit of whip cream if desired.

Sorry for the small size, any larger and it gets real fuzzy!

Comfort Food, Mexican Style

A free weekend, yeah!  Forget those pesky chores, I'd prefer to cook.  I've been craving Mexican food, but I really didn't want to go all out and make homemade tamales or something out of Diana Kennedy's cookbook (smile).  So I opted for one of two great recipes from my dear friends Marilyn & Judi.  The first is an ages old recipe from the bottle of L&D Spanish Style Seasoning (the only store locally that carries it is Corti Brothers) that Marilyn has been making for years.  It's easy, yummy and very comforting!  The other, alternative recipe is Judi's --- Enchilada Casserole.  She makes this wonderful casserole for her immediate family (all 17 of them!).  I decided on the Tamale Pie because I already had many of the ingredients in the freezer or cupboard.  I figured all it needed to accompany it was a salad and, of course, a dessert.   In keeping with the Mexican theme, I found a very easy vinagrette recipe from "Rosa Mexicana Cookbook".  Finally, I thought a nice flan would top off the dinner.  My Dad loved to make a few things, flan being one of them.  I suspect he liked all that super sweet syrup that forms in the bottom...he loved anything sweet.

Tamale Pie

Recipe from L&D Spanish Style Seasoning

1 pound ground beef or turkey

1 onion, chopped
1 clove garlic, minced
1 green bell pepper (I omitted)
1 quart canned tomatoes (I like the diced ones)
1 can creamed corn
1 small can sliced, ripe olives
1 Tbsp. L&D Spanish Style Seasoning (if you can’t get to
Corti Bros. use a combination of chili powder, ground cumin,
Oregano, ground coriander seed)
1 Tbsp. salt
1 cup cornmeal
1 cup milk
3 eggs
Grated jack (or cheddar) cheese

 Fry meat, onion, garlic, bell pepper in a large skillet until browned.  Add tomatoes (juice included), corn, olives (drained) and seasoning.  Simmer, uncovered for 15 minutes.  In a separate bowl, mix corn meal, milk and eggs.  Here’s where Marilyn’s tip is important!  I read the recipe as “pour over meat mixture in casserole”.  Well, while the finished product looks pretty, I was dissatisfied with the finished product---the cornmeal topping seemed hard and dry.  After calling Marilyn, she says she adds the cornmeal batter to the meat mixture in the skillet and stirs it all together and lets it simmer another 5 minutes to thicken.

Pour mixture into casserole and bake about 45 minutes.  At this point, put the grated cheese on top and bake another 15 minutes until golden and bubbly.

Judi’s Enchilada Casserole 

1 ½ pounds ground turkey

1 large yellow onion
3-5 cloves garlic
1 can (8 oz.) Mexican stewed tomatoes
1 can (8 oz.) tomato sauce
2 small or 1 large can sliced black olives
1 Tbsp. red wine vinegar
4 Tbsp. chili powder
1 can corn (drain ½ of the water off)
Corn tortillas
Grated cheddar cheese and jack cheese

Sauté onions and garlic; add meat and brown.  Add the rest of the ingredients (except cheeses and tortillas).  Cook ingredients 30 – 45 minutes.  Grease 9 x 12” casserole dish and layer torn tortillas and meat mixture and cheese (two layers is fine).  End with cheese on top.  Bake @ 350 degrees F for 30 – 45 minutes until bubbly.

Olive Oil & Lime Vinaigrette

Rosa Mexicana Cookbook (by Mary Sue Miliken & Susan Feniger)
 
½ cup olive oil
2 Tbsp. freshly squeezed lime juice
Salt & freshly ground pepper to taste
Whisk

Toss with whatever salad greens you like.  Jicama and avocadoes make a good addition to the salad, but use whatever salad additions you like!

Caramel Custard  (Flan)

  Sunset Mexican Cookbook (my copy is from 1983, but it was originally published in 1977 – I’m pretty sure this is the original recipe my Dad used).
 

1/3 cup sugar

6 eggs
6 tablespoons sugar
2 cups whole milk
1 teaspoon vanilla
 
Make a hot water bath for the flan by setting a 9 by 1 ¼ inch deep glass pie pan in a slightly larger pan.  While holding down pie pan, fill outer pan with just enough water to come up around sides of pie can.  Then remove pie pan and put only pan of water in a preheating 350 degree oven while you mix the custard.

In a small frying pan over medium heat, melt the 1/3 cup sugar.  To melt evenly, shake and tilt frying pan rather than stir sugar.  Once melted, sugar will caramelize very quickly; as soon as it does, pour immediately into pie pan.  Using hot pads to protect your hands, tilt pie pan quickly and let syrup flow over bottom and slightly up sides of pan.  If syrup hardens before you finish, set pan on medium heat until syrup soften, then continue.

Beat together to blend eggs and the 6 tablespoons sugar; add milk and vanilla.  Set caramel-lined pan in hot water in oven; pour in egg mixture.  Bake in a 350 degree oven for about 25 minutes; test doneness by gently pushing custard in center with back of spoon---when done a crevice about 3/8” deep forms.

Remove from hot water and chill at once.  As the flan cools, caramel dissolves somewhat.  When cold, loosen custard edge with a knife, then cover with a rimmed serving plate.  Hold plate in place, quickly invert.  The flan will slowly slip free and the caramel sauce will flow out.  To serve, cut into wedges, spoon on the sauce.  Serves 6.

Need cookies?

I know, this isn't a menu, but I had to give a nod to a new cookbook by the great Alice Medrich (of Berkeley's Cocolat fame).  Her new cookbook is called "Chewy, Gooey, Crispy, Crunchy".  Isn't that the best title!  If you like your Snickerdoodle cookies crisp & crunchy these cookies are for you.  Perfect for dunking too!  I also have a recipe for a softer Snickerdoodle, but I thought her recipe was a good one to take to share with my co-workers as they hold up really well.  See the cookbook cover and my cookies cooling on a rack:

Summer Menu

Hi!  I decided I wanted to make a summer menu that would take advantage of my cherry tomatoes and basil from my little garden only to find that the deer had totally chomped up all my tomatoes!  Oh well, off to the grocery store.  I still made the menu:

Chicken Breasts Stuffed with Goat Cheese and Basil from the "Bon Appetit" Cookbook
Giada's Summer Orzo Salad (which I was reminded of from Stacey Snacks food blog)
Blueberry Ricotta Cake (also from Stacey Snacks' food blog)
Add some nice Pinot Grigio and you've got a nice, light summer meal

I had to make the ricotta myself---it's so easy using Michael Chiarello's recipe from Napa Style! 

I've included some pictures; please be kind about the cell phone photo quality, but at least you'll get the idea!

Chicken Breasts Stuffed with Goat Cheese and Basil

From:  The Bon Appetit Cookbook (with a few of my own notes)

4 boneless, skinless chicken breast halves

½ cup soft, fresh goat cheese, about 4 ounces

2 green onions, thinly sliced

3 tbsp. thinly sliced fresh basil leaves

1 large egg, beaten to blend

½ cup dry, plain bread crumbs

Approximately 2 tablespoons melted butter

Using a meat mallet, pound chicken between 2 sheets of waxed paper until about ¼” thickness.  Pat chicken dry.

Mix cheese, green onions, and basil in a small bowl until combined.  Season to taste with salt & pepper. 

Spread cheese mixture lengthwise on half of chicken piece.  Tuck short ends in.  Starting a long side, roll chicken into tight bundles (reminds me of a burrito).  Tile ends with kitchen string (I wrapped them tightly in plastic wrap and refrigerated about ½ hour).

Dip chicken “logs” into beaten egg allowing excess egg to drop back into bowl (I used two glass pie plates; one for the egg and one for the crumbs).  Roll in bread crumbs.

Preheat oven to 350 degrees F.  Place chicken into lightly greased (I use Pam) baking dish (don’t crowd chicken).  Pour 2 tbsp. melted butter over top.  Bake until cooked through about 20 to 30 minutes.

Giada’s Easy Summer Orzo Salad

4 cups chicken broth

1 ½ cups orzo pasta

1 (15-oz) can garbanzo beans, drained and rinsed

1 ½ cups red and yellow cherry tomatoes or grape tomatoes, halved

¾ cup finely chopped red onion

½ cup chopped fresh basil leaves

1/4 cup chopped fresh mint leaves (I used even less as I just wanted a hint of mint)

About ¾ cup Red Wine Vinaigrette, recipe follows

Salt and pepper to taste

Pour the broth into a heavy large saucepan.  Cover the pan and bring the broth to a boil over high heat.  Stir in the orzo.  Cover partially and cook until the orzo is tender but still firm to the bite, stirring frequently, about 7 minutes.

Drain the orzo through a strainer.  Transfer the orzo to a large wide bowl and toss until the orzo cools slightly.  Set aside to cool completely.

Toss the orzo with the beans, tomatoes, onion, basil, mint, and enough vinaigrette to coat.  Season the salad, to taste, with the salt and pepper, and serve at room temperature.

Red Wine Vinaigrette

1/2 cup red wine vinegar

¼ cup fresh lemon juice

2 teaspoons honey

2 teaspoons salt

¾ teaspoon freshly ground black pepper

1 cup extra-virgin olive oil

Blueberry Ricotta Cake

From Stacey Snacks Blog, she says she adapted it from King Arthur Flour (with a few tweaks of my own)

Batter:

1 cup all-purpose flour

¾ cup sugar

1 ¼ teaspoons baking powder

½ teaspoon salt

1/3 cup milk

¼ cup butter, softened

1 large egg

½ teaspoon vanilla

Zest of a lemon

¾ cup fresh blueberries

Topping:

2 large eggs

1 ¼ cups ricotta cheese

1/3 cup sugar

¼ teaspoon vanilla

Preheat the oven to 350 degrees F.  Grease (or spray with Pam) a 9 x 9 x 2 inch springform pan (or use a regular pan if you don’t have a springform pan).

For the batter:  In a medium bowl, combine all the ingredients and and beat until smooth.  Spoon the batter into the greased pan.  Sprinkle the blueberries over the batter (I waited until I made the topping to sprinkle the blueberries so they wouldn’t “bleed” into the batter).

For the topping:  In a small bowl, beat the eggs until frothy, then beat in the cheese, sugar and vanilla.  Spread this mixture evenly over the blueberries.

Bake the cake 55-60 minutes (I baked 60 minutes), or until its golden brown around the edges.  Remove from the oven and cool to lukewarm before serving.  Tastes just as good the next day (but put into the refrigerator overnight).  I bet this would make a good breakfast coffee cake as well.  It isn’t very tall, around 1 ½”.

Breads!

I'm a somewhat, O.K., obsessive, cookbook collector.  I can also be a snob when it comes to taking shortcuts in cooking---in other words, do everything by hand.  However, I came across this fabulous cookbook called "Artisan Bread in Five Minutes a Day" that produces great bread without kneading.  Impossible I said, but while the five minutes is a little bit misleading, it really does make nice bread in a short amount of time.  And since any meal looks impressive when paired with a nice loaf of homemade artisan bread, I had to share this book.

First post!

Wow!  As Ina would say, "how easy is that!"  I'm really setting this up for myself, as a way to track menus I've made and would make again.  However, it might also work out as a way to share my successes (and failures) with others.  I'm just a modest home cook, but I love a good meal and am excited when it can be enjoyed with friends.  So, I don't know how often I'll actually post, but, we'll see how it works out!