Kitchen Mishaps and Irish Stew

So yesterday we had our first snow of the winter, which is a big deal because in Alabama we don't even always get snow in the winter, and even when we do, it might be February or March before it comes. Snow in December is quite a treat! Though, I must say, I need a warmer coat if it's going to be this cold all winter (I found one I really like and it's 50% off, so...I have been hinting, not very subtly, to the hubs and am hoping I will get it for Christmas ;). Anyways, it was super cute to see the kids at work get excited about the snow. I worked in the two-year old class yesterday, and they were all crowding around the window and telling me that it was snowing! However, when we took them outside they were not quite so enamored with the snow. Some of them were so cold that they just stood and cried. Needless to say we did not stay outside long. Poor southern children...they don't know how to play in the snow.

When I got home, I was ready for something warm and comforting, so I made Irish Stew. I have made several different types of stews and I must say this is the best I have made so far! Though I did have a slight mishap making it. You see, I had gotten the bacon cooked and the beef browned and added the onions and carrots and ingredients for the broth. All I had left was to season it with some salt and pepper. I buy salt and pepper in bulk so that I always have it on hand. My big pepper jar has a shaker lid on the top so I was just shaking some pepper into my big pot of stew when all of a sudden the lid came off and mounds of pepper poured into my stew! After recovering from my shock, I quickly grabbed a spoon and started spooning pepper out of the stew. I spooned and scrapped and wound up with a pretty large pile of pepper, and so I thought maybe...just maybe...the stew will still be okay. I added another can of broth to dilute the pepper taste a little and let it simmer a bit. I tasted it to see how peppery it was, and just about chocked. The pepper was so strong my mouth and throat burned, and I started coughing. I added several cups of water to the stew, still attempting to mask the pepper taste. But after another coughing fit brought on by a teaspoon of broth I decided to start over. I ladled out all of the meat and veggies and started to broth over. Surprisingly the stew still turned out quite delicious...though it was still a little spicy. Here is the recipe, minus my adaptations due to the pepper fiasco. (With all the excitement, I forgot to take a picture )

Irish Stew
from Penzeys

Prep time: 15 min.
Cooking time: 1 hour, 45 min.
Serves: 6-8

Ingredients:
'1 Tbs oil
2 strips bacon, cut into 1/2-inch pieces
2 lbs. stewing beef, cut in 1-inch pieces
1 large onion, chopped
2 Tbs flour
2 carrots sliced
12 large pearl onions
1 1/2 cups beef stock
1 bottle dark stout beer (I used Guinness)
2 Tbs dark brown sugar
2 Tbs red wine vinegar
1 Tbs Bouquet Garni (I substituted dried herbs: 1 bay leaf, a couple tsp. thyme and parsley)
1/2-1 tsp. salt, to taste
1/2 tsp. ground pepper
6-8 cooked small red potatoes, cut into large pieces, for serving

Directions:
In a large pot, heat the oil. Add the bacon and cook until crisp. Remove the bacon and drain on paper towel. Do not discard the bacon drippings. Return the pot with the drippings to the heat. Add the beef and brown evenly; remove the beef and set aside. Add the chopped onion and flour to the pot and cook for 2-3 minutes; be careful not the let it burn. Return the beef and bacon to the pot and add the rest of the ingredients except the potatoes. Bring to a boil, cover and simmer, stirring occasionally, for 90 minutes. Taste and add more seasonings if desired. Add a potato to each diner's bowl and ladle stew over it.

Almond-Cranberry Rugelach

I decided to try something new for thanksgiving dessert this year (go figure...I hardly ever repeat a recipe), and I'm glad I did because these cookies are going to be a new holiday tradition. My a-tad-bit-picky (but getting more adventurous) husband already wants me to make another batch! I was also asked for the recipe from several people, and got lots of compliments. So please, don't hesitate, try your hand at these delectable morsels! You won't regret it! They take a bit of time because the dough has to chill and you have to roll each one individually, but they really aren't that hard, and once you bite into the first one you will know they are well worth the effort!


Sadly, my pictures really do not give the rugelach justice.

Almond-Cranberry Rugelach

adapted from Woman's Day

Yields: 24 rugelach

Ingredients:

Dough
1/2 of a 7oz. tube almond paste
1 1/2 cups all-purpose flour
2 Tbs. packed light brown sugar
1/4 tsp. salt
6 Tbs. butter, cut in pieces
3 oz. cream cheese
Filling
1 c. toasted almonds, very finely chopped
1 c. fresh cranberries, very finely chopped
2/3 c. packed light brown sugar
1/2 tsp. cinnamon

Topping
1 large egg, lightly beaten
2 Tbs. granulated sugar
1/4 tsp. cinnamon

Directions:

Grate or break up almond paste into stand mixer (or food processor). Add flour, sugar and salt; mix until almond paste is incorporated into flour. Add butter and cream cheese. Mix until moist crumbs form. Transfer dough to work surface and press together and knead until a dough forms. Divide dough in thirds. On a lightly floured surface, shape each portion into a 1/2-in thick disk. Wrap separately in plastic wrap and refrigerate for 1 hour.

Heat oven to 350 degrees F. Line baking sheet with parchment paper or nonstick foil.


Combine filling ingredients in a medium bowl. On floured surface, roll out 1 of the dough disks into about a 9-inch circle (leave the rest of the dough in the fridge); trim toan even 8 1/2-inch circle. Spread about a 1/2 cup of filling over the round; lightly press onto dough. With a pizza wheel or knife, cut into 8 wedges. Roll up wedges, one at a time, from wide edge to point. Place point side down about 2 inc hes apart on the prepared baking sheets.

Brush rugelach with egg. Mix sugar and cinnamon in a cup and sprinkle over the cookies. Bake 18-22 minutes, until lightly browned. Cool on rack.

Rugelach can be made up to 4 days ahead and stored in an airtight container at room temperature.

Holiday Cookies

The holidays are really on there way now. Thanksgiving is in just two days, and so far I have not shopped or started cooking! Thankfully I am not in charge of anything big like a turkey, just sides and desserts. But I did make some holiday cookies last week! The Ginger Maple Cookies turned out soft with a subtle spice flavor that goes great with a steaming cup of coffee or hot tea. The Pumpkin Chocolate cookies are soft and more cake-like. The glaze seeps into the cookie, making them even better the second day! Here are the recipes to get you started on your holiday baking.

Pumpkin Chocolate Chip Cookies
adapted from Diana's Desserts

Ingredients

2 1/4 cups all-purpose flour
1 1/2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1 cup granulated sugar
1 3/4 cups (15 or 16-ounce can) 100% pure pumpkin
2 large eggs
1 teaspoon vanilla extract
2 cups (12-ounce package) dark chocolate chips (can use semi-sweet)


For Vanilla Glaze:
1 cup confectioners' sugar
1 to 1 1/2 tablespoons milk
1/2 teaspoon vanilla extract

Directions:

Preheat oven to 350 degrees.

Combine flour, pumpkin pie spice, baking powder, baking soda and salt in medium bowl. Beat butter and granulated sugar in large mixer bowl until creamy. Beat in pumpkin, eggs and vanilla. Gradually beat in flour mixture. Stir in chocolate chips. Drop by rounded tablespoon onto greased baking sheets. You may need to flatten the cookies slightly with the back of a spoon so that they bake evenly. Bake for 15 to 20 minutes or until edges are lightly browned. Let stand for 5 minutes; remove to wire racks to cool completely. Drizzle with vanilla glaze.

For Vanilla Glaze:
Combine 1 cup powdered sugar, 1 to 1 1/2 tablespoons milk and 1/2 teaspoon vanilla extract in small bowl; mix well.

Makes: about 4 dozen

Ginger Maple Cookies

adapted from Diana's Desserts

Ingredients

2 1/2 cups all-purpose flour
1 1/2 tsp. ground ginger
1 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. salt
2/3 cup canola oil
1 cup firmly packed light brown sugar
1/3 cup pure maple syrup
1 whole egg, lightly beaten

cream cheese frosting (store bought...gasp!)

Directions
Preheat oven to 325 degrees. Lightly grease 2 baking sheets.

Mix together the flour, ground ginger, baking soda, cinnamon, cloves and salt. Set aside.

In a large bowl, or a stand mixer, stir together the oil, brown sugar and maple syrup until well blended. Add the egg and stir until blended. Stir in the flour mixture.

Shape the dough into 1-inch balls. Place the cookies about 1 inch apart on the prepared baking sheets.

Bake until the tops of the cookies are set and crackled, about 15 to 18 minutes. Let cookies cool on baking sheets for 5 minutes, then transfer them to wire racks to cool completely. The cookies will firm as they cool.

Frost.

Option: If you do not want to frost the cookies, you can roll them in granulated sugar before baking.

Makes: about 2 dozen

Improvisation

I am learning how to take what is already in the fridge or pantry and make it into a proper meal. I hate throwing away food, and though I do enjoy planning out meals for the week, and generally follow my plans, there are still days when all the planned meals have been made and we have not had time to grocery shop or the fridge is full of bits of this and that and it is 5 o'clock or even 8 o'clock (last night) and I am thinking, hmm...what do we have for dinner? Last night we ended up with baked potatoes and chili from a can, which my husband graciously prepared while I laid on the couch with a migrain. But, today I was determined to make a meal out of what we had on hand. I am proud to announce that I achieved my goal! I was able to prepare a delicous meal of Creamy Chicken and Shallots over pasta with green beans on the side without a recipe or a trip to the store! Here is the...erm...recipe if you can call it that.

Creamy Chicken and Shallots

Ingredients:
Two boneless, skinless chicken breasts
1 TBS butter
3 shallots
a splash of chicken broth
a splash of milk
about a cup of left over cream sauce (from Meatballs with Cream Sauce)
half a bag of pasta
Parmesan cheese
parsley

Directions:
Fill a pot most of the way with water, sprinkle in some salt and bring to a boil. Add pasta and cook according to package directions.
In a skillet, melt a tablespoon of butter. Cut chicken into bite-sized pieces and saute in the butter until no longer pink in the middle. Add chopped shallots (I kept them in pretty large pieces). Saute until shallots are soft and clear. Add cream sauce. Mix with chicken and shallots. Add chicken broth and milk as needed to create desired consistency of sauce.
Spoon chicken and sauce mixture over pasta and sprinkle with Parmesan cheese and parsley. Enjoy!

This recipe is very adaptable. Anytime you have leftover sauce of any kind really, you can cook up some pasta, saute some meat and add the sauce to make a quick and cheap meal!

Fall Is In the Air

There are red and yellow leaves all over the steps to our condo, a pumpkin and mums on the porch, and a nip in the air, all sure signs that autumn is in full swing and the holidays are around the corner. I felt very festive today and wanted to do something fun, so I turned on some Nickel Creek, pulled out my favorite fall ingredient (pumpkin of course!) and whipped up some Pumpkin and Spice and Everything Nice Muffins! These muffins are not only super delicious, they are also healthy! They make a great breakfast, afternoon snack, or after dinner treat. Since I was already in the kitchen, I made one of my hubby's favorite meals, Meatballs with Cream Sauce, smashed potatoes, and broccoli, for our date night. Though this meal is not quite as good for the heart, it is very tasty! What a fun afternoon! :) Here are the recipes:

Pumpkin and Spice and Everything Nice Muffins
Adapted from Taste of Home

1-1/4 cups all-purpose flour
1/2 cup wheat bran
2 tsp. pumpkin pie spice
1-1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 can pure pumpkin (not pumpkin pie filling) - the recipe only called for 1 cup, but I didn't want half a can of pumpkin sitting in the fridge going bad, so I just added the whole can and the muffins turned out just fine!
1/2 cup plain, lowfat yogurt
1/2 cup honey
1/4 cup butter, melted
1 egg
1 tsp vanilla
1 cup finely grated carrots
1/2 cup mini semi-sweet chocolate chips
1/2 cup chopped walnuts (optional)

Directions:
Preheat the oven to 375 degrees. Fill muffin tin with cupcake liners or spray with cooking spray.

In a medium bowel, combine flour, wheat bran, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.

In a large bowl, whisk together pumpkin, yogurt, honey, butter, egg and vanilla. Stir in carrots. Add dry ingredients to wet ingredients and stir until moistened. Fold in chocolate chips and walnuts.

Divide batter evenly among 12 muffin cups. Bake on middle oven rack for 20-22 minutes, or until toothpick inserted in center comes out clean. Cool on a wire rack.

Makes: 12 muffins

Meatballs with Cream Sauce
Recipe from Taste of Home

1 egg, lightly beaten
1/4 cup milk
2 TBS ketchup
1 tsp. Worcestershire sauce
3/4 cup quick-cooking oats
1/4 cup finely chopped onion
1/4 cup minced fresh parsley
1 tsp salt
1/4 tsp pepper
1-1/2 lbs lean ground beef
3 TBS all-purpose flour

Cream Sauce:
2 TBS butter
2 TBS all-purpose flour
1/4 tsp dried thyme
salt and pepper to taste
1 can (14 ounces) chicken broth
2/3 cup heavy whipping cream
2 TBS minced fresh parsley

Directions:
In a large bowel, combine the first nine ingredients. Crumble beef over mixture and mix well. Shape into 1-1/2 inch balls. Roll in flour, shaking off excess. Place rack on shallow baking pan. Place meatballs 1 in. apart on rack.



Bake, uncovered, at 400 degrees for 10 minutes. Turn meatballs; bake 12-15 minutes longer or until meat is no longer pink.


Meanwhile, for sauce, melt butter in a saucepan over medium heat. Stir in the flour, thyme, salt and pepper until smooth. Gradually add broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened.

Top meatballs with sauce and sprinkle with parsley.

For a healthier option: substitute ground turkey for the beef, and omit the cream sauce. The meatballs taste delicious all on their own. Serve with roasted potatoes instead.

Smashed Potatoes
Adapted from Rachael Ray

3 pounds small red potatoes, quartered
2 tablespoons butter
1/4 cup sour cream, regular or low fat
1/2 cup milk
Salt and pepper to taste
Garlic powder to taste

Directions:
Cover the potatoes in cool water in a medium saucepan. Bring the water to a boil and cook the potatoes for 10 minutes or until fork tender. Drain the potatoes, return to the hot pan and stir them over low heat to dry them out. Add the butter, sour cream and milk to the potatoes and smash with a fork to your desired consistency. Season the potatoes with salt and pepper and garlic powder.

Add scallions for added flavor. To make cheesy potatoes add shredded cheddar or Parmesan cheese.

Homemade Pizza

One of the things that I absolutely love to make is homemade pizza! There is just nothing like it. While, I really enjoy a good restaurant pizza, it is a completely different experience than eating a homemade pizza. Plus, a homemade pizza gives you so many options! You can top it with whatever kind of sauce, cheese, and toppings you desire. The most important part of a pizza recipe (in my opinion) is the dough. It can make or break the pizza. I have tried several different recipes, but the following is my favorite:

Pizza Dough
Adapted from simplyrecipes.com

Makes enough dough for two 10-12 inch pizzas
1 1/2 cups warm water (105°F-115°F)
1 package (2 1/4 teaspoons) of active dry yeast (check the expiration date on the package)
3 1/2 cups bread flour
2 Tbsp olive oil
2 teaspoons salt
1 teaspoon sugar

Olive oil
Cornmeal (optional)

Directions:

In the large bowl of an electric mixer (such as a Kitchen Aid), add the warm water. Sprinkle on the yeast and let sit for 5 minutes until the yeast is dissolved. Stir to dissolve completely if needed at the end of 5 minutes.

Attach a mixing paddle to the mixer. Mix in the olive oil, flour, salt and sugar on low speed for about a minute. Remove the mixing paddle and replace with a dough hook. Knead using the mixer and dough hook, on low to medium speed, until the dough is smooth and elastic, about 10 minutes. If you don't have a mixer, you can mix and knead by hand. If the dough seems a little too wet, sprinkle on a bit more flour.

Place ball of dough in a bowl that has been coated lightly with olive oil. Turn the dough around in the bowl so that it gets coated with the oil. Cover with plastic wrap. Let sit in a warm place (75-85°F) until it doubles in size, about 1 to 1 1/2 hours (or several hours longer, a longer rise will improve the flavor). If you don't have a warm spot in the house you can heat the oven to 150 degrees, and then turn off the oven. Let the oven cool till it is just a little warm, then place the bowl of dough in this warmed oven to rise.

If you don't want to use the dough right away you can let it rise in the refrigerator overnight or freeze it in an airtight container for up to two weeks.

When you are ready to bake the pizza. Preheat the oven to 450°F for at least 30 minutes.

Remove the plastic cover from the dough and punch the dough down so it deflates a bit. Divide the dough in half. Form two round balls of dough. Place in bowls or on the pizza pans or stones you are going to bake on.

Prepare your desired toppings. If you want a very crispy crust, do not put too many toppings on the pizza.

Sprinkle your pizza pan with cornmeal. Working one ball of dough at a time, take one ball of dough and flatten it with your hands on the pizza pan. Starting at the center and working outwards, use your fingertips to press the dough to 1/2-inch thick. Turn and stretch the dough until it will not stretch further. Let the dough relax 5 minutes and then continue to stretch it until it reaches the desired diameter - 10 to 12 inches. Use your palm to flatten the edge of the dough where it is thicker. You can pinch the very edges if you want to form a lip.

Brush the top of the dough with olive oil (to prevent it from getting soggy from the toppings) and shake on a little salt. Use your finger tips to press down and make dents along the surface of the dough to prevent bubbling. Let rest another 5 minutes. Repeat with the second ball of dough.

Bake the pizza until the crust is browned and the cheese is golden, about 10-15 minutes.

Note: The particular pizza pictured above is a Mushroom Prosciutto pizza. The recipe is from my friend Sarah's blog (http://biscuitsandhoney.blogspot.com/)

The recipe for the toppings is as follows:

Pizza dough for one pizza
8oz sliced baby portobello mushrooms
1/4 cup finely minced shallots
1 teaspoon Italian seasoning
1 garlic clove, minced
2 teaspoons balsamic vinegar
2 ounces prosciutto, sliced into thin strips
1/2 cup shredded mozzarella and provolone cheese blend (I added some cheddar because I had it on hand)

Heat a skillet over medium high heat and spray with cooking spray. Add mushrooms and shallots
and sauté 7 minutes or until tender. Add garlic and Italian seasoning, sauté 1 minute. Add vinegar and remove from heat. Set aside.
Spread mushroom mixture onto crust. Top with prosciutto and cheese. Bake for 10-15 minutes.

Artichoke-Squash Turkey Potpie

It is quickly nearing November, and the weather is becoming increasingly cool and dreary. I am not excited about the cloudy days, nor the dark mornings, but I AM excited to whip out my fall recipes and begin cooking my best comfort foods! I think fall food are my favorite. Smooth and creamy butternut squash soup, decadent pumpkin, chocolate chip muffins, sweet cranberry-pear crisp, thick savory stews....ahhh, all of these and more are coming soon! But last night I made my very favorite pot pie. It is scrumptious, but the best part about it is that it is super easy!! I don't have a picture, but here is the recipe and directions. I hope you enjoy it as much as I do!

Note: There is some prep work for this recipe. It calls for cooked turkey (or chicken if you prefer). The night before, I made a turkey breast in my slow cooker. You can cook your meat however you wish, but I will post my recipe soon because it worked very well and produced turkey for us to eat off of for awhile!

Artichoke-Squash Turkey Potpie
Adapted from Stay for Supper

Dough:
2/3 cup all-purpose flour
1/4 cup yellow cornmeal
1/8 tsp. salt
1/4 cup butter
3-4 TBS water

Filling:
1 small onion, chopped
3 TBS butter
1/3 cup all purpose flour
2 tsp. instant chicken bouillon granules
1/2 tsp. dried tarragon (or 1 tsp fresh tarragon if available)
2 cups cooked turkey (or chicken if preferred)
2 small squash, halved lengthwise and thinly sliced (I used one zucchini and one yellow squash)
1 can quartered artichoke hearts, drained

Directions:

In a medium mixing bowl stir together the 2/3 cup flour, cornmeal, and salt. Cut in the 1/4 cup butter till pieces are the size of small peas. Sprinkle 1 tablespoon of water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat with remaining water till all is moistened. Form dough into a ball.

On a lightly floured surface, roll dough into a 12x6-inch rectagle; cut into eight 12x3/4-inch strips. Cover and set aside.

In a large saucepan cook onion in the 3 tablespoons butter till tender but not brown. Stir in the 1/3 cup flour, bouillon granules, tarragon, and pepper. Add 1 1/2 cups of water. Cook and stir till thickened and bubbly. Stir in turkey or chicken, zucchini, yellow squash, and artichoke hearts. Return to boiling, stirring frequently.

Transfer turkey mixture to a 9x9-inch baking dish. Immediately place 4 of the pastry strips, evenly spaced, across the turkey mixture. Place the remaining 4 strips the opposite way to form a lattice pattern. Trim off edges of pastry. Bake, uncovered, in a 450 degree oven for 15-20 minutes or till pastry is golden brown.

Serves: 4-5

What's with the name?

So, I have been meaning to start a food blog for over a year now and have finally gathered the courage to do it! I named this blog after a poem I wrote about my husband and I several years ago not too long after we had begun dating. I think it is an appropriate introduction for this blog that will be full of my cooking and writing!

Like Sour Apples with Spicy Apricot Soup

We are such a strangeness

You and I, fitting together to make a piece of art

The kind that makes them stop and stare

Not saying “how perfect,” “how beautiful”

No, they say, “look at the ducks, swimming behind”

“See the one with the twisted bill”

And we peak our eyes out of the frame

And giggle a bit, and hold hands fast

So as not to get stuck

We are as much a part of the wall as the picture

Blending into the background with dull grays and pinks

And shining in bright greens of life and newness.

We will make the world see a new kind of love

The kind that doesn’t have to be perfect, but has to be unique

We fit together like a sieve

Like sand in the mountain snows

And like tulips on the table in the fall.

You make me think of Danish pies

And yellow suburban houses

And fine grains of pepper that make the elderly sneeze in their wheelchairs

And we will visit them, and bring them roses, every one

And we will stand together on the shore and you will whistle to the gulls

And I will lay out the checkered blanket for us to jump on and make our blue footprints

And then we will hang it on the wall and show our grandchildren in years to come

You make me think of green plaid

And yellow cottages in the woods

You are nothing like me

With shining eyes, and thin face, and a gray sports coat with your jeans

And me the quiet one, with round cheeks, and studies, and too many thoughts and nothing to show for it

But together we are a picture, that’s for sure

And our minds are just alike

We sit and talk for hours

About nothing in particular, but everything at once

And soybeans, and turtles, and Iowa

And where we want to go, and the life we could have…together

We are everything that isn’t perfect

And we like it that way

And there are no expectations…nothing to make this last…and everything to make it fail

But we believe anyways

And dream of Forever.

That’s why we make a picture on the wall

Abstract with no ducks

And it makes them say

“look at their feathers…look at that one’s bill that is all twisted out of shape….look at the ducks! They’re all swimming backwards!”

But we swim for a purpose

Backwards in the water

To make art

Art that makes us think of sour apples and spicy apricot soup

But no ducks