Brussels Sprout Salad with Apple, Cheddar, and Almonds

This recipe is from Cooks Country magazine.  They use hazelnuts, which would probably be good, but I always have almonds on hand.

Serves 8

3 Tablespoons lemon juice
2 Tablespoons Dijon mustard
1 small shallot, minced
salt & pepper
6 Tablespoons extra-virgin olive oil
2 lbs Brussels sprouts, ends trimmed, sliced in half through stem end, then sliced cross-wise as thinly as possible
4 oz (1 cup) shredded sharp cheddar cheese
1 Granny Smith Apple, cored and cut in 1/2″ pieces
1/2 cup dry toasted unsalted slivered almonds

Whisk lemon juice, mustard, shallot, garlic and 1/2 teaspoon salt together in large bowl. Slowly whisk in oil until incorporated. Add the sliced Brussels sprouts, toss, and let sit for at least 30 minutes or up to 2 hours.

Fold in cheddar, apple, and almonds. Season with salt and pepper to taste. Serve.

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Published in: on November 18, 2017 at 6:12 pm  Leave a Comment  

Mom’s 80th Birthday Brunch

Coffee

Spinach & Cheese Strata

Breakfast Potatoes

Bacon & Sausage

Fresh Berries

Tangerine Juice

Romaine & Arugula Salad with Herbes de Provence Lemon Vinaigrette

Devil’s Food Cake

Vanilla Ice Cream

Ginger Biscotti

Published in: on November 12, 2017 at 2:06 pm  Comments (1)  

Boiled Cider Baked Doughnuts

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Slightly adapted from this recipe from King Arthur Flour

1/3 cup vegetable oil
3 large eggs
1 cups + 2 Tablespoons granulated sugar
1 cup unsweetened applesauce
3 tablespoons boiled cider*
1 1/2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
2 cups whole wheat pastry flour

2 tablespoons cinnamon-sugar

  1. Preheat the oven to 350°F. Lightly grease two standard doughnut pans and a 12-muffin mini muffin pan. If you don’t have doughnut pans, you can bake these in a standard muffin tin; they just won’t be doughnuts.
  2. Beat together the oil, eggs, sugar, applesauce, orange juice, boiled cider, vanilla, cinnamon, salt, and baking powder until smooth.
  3. Add the flour, stirring just until smooth.
  4. Fill the wells of the doughnut pans nearly to the rim; use about 1/4 cup of batter in each well. If you’re making muffins, fill each well about 3/4 full; the recipe makes about 15, so you’ll need to bake in two batches (unless you have two muffin pans).
  5. Bake the doughnuts for 15 to 18 minutes, or until a cake tester inserted into the center of one comes out clean. If you’re making muffins, they’ll need to bake for 23 to 25 minutes.
  6. Remove the doughnuts from the oven, and loosen their edges. After about 5 minutes, transfer them to a rack.
  7. While the doughnuts are still warm (but no longer fragile), gently shake them, 1 or 2 at a time, in a bag with the cinnamon-sugar. (I just sprinkle and turn them in a shallow bowl.)  If you’ve made muffins, sprinkle their tops with sugar.

*Boiled Cider

You can buy boiled cider from KingArthurFlour.com during the fall and winter.  Or you can make your own by boiling down a half-gallon of cider until reduced to about a cup and a half.  I used a non-stick pan, and stirred frequently.  Store in a jar in the fridge.  Warm it up in the microwave for a few seconds to soften.  “It’s like candy!”  -Anna

Published in: on October 22, 2017 at 6:21 am  Leave a Comment  

Taco Seasoning

1/4 cup chili powder
3 tablespoons ground cumin
1 tablespoon each paprika, crushed red pepper, and salt
1 1/2 teaspoons each garlic powder, onion powder, dried oregano, black pepper, dried cilantro

Published in: on October 14, 2017 at 3:41 pm  Leave a Comment  

King Arthur Flour’s Easiest Pizza You’ll Ever Make

This recipe makes a terrific “do-it-yourself-party.” All you do is make this simple dough and provide plenty of toppings and grated cheese; your guests will have fun doing the rest. This recipe makes three or four 12″ pizzas (depending on how thick you like the crust). For a larger party, you can easily double it.
  • 2 cups lukewarm water
  • 1 tablespoon sugar
  • 1 tablespoon active dry yeast or instant yeast; or 1 packet active dry yeast
  • 1 tablespoon salt
  • 2 tablespoons olive oil, optional (I use it)
  • 5 1/2 to 6 cups King Arthur Unbleached All-Purpose Flour or Pizza Flour Blend, enough to make a soft, smooth dough (I substituted about 2 cups whole wheat pastry flour for about 2.25 cups of the all-purpose flour)
  • 2 tablespoons Pizza Dough Flavor, optional (I don’t have this)
  1. Dissolve the sugar, yeast, and salt in the lukewarm water (and olive oil, if you’re using it).
  2. Add the flour and Pizza Dough Flavor, starting with 5 1/2 cups flour and adding more as necessary to make a soft, smooth dough.
  3. Knead the dough (with your hands, a mixer, or your bread machine set on the dough cycle) until it’s smooth and elastic, about 7 to 10 minutes.
  4. Place the dough in a lightly greased bowl or other container, cover it, and let it rise for 1 to 2 hours, whatever fits your schedule.
  5. Gently deflate the dough, and divide it into four pieces, for medium-crust pizza; or three pieces, for thicker crusts. Roll each piece, on a floured surface, with a floured rolling pin, into a circle to fit a 12″ pizza pan. To roll, work from the center to the outside like pie dough. Let the dough rest several times to relax it and make it more cooperative. Turn it over from time to time and roll the reverse side.
  6. Place the rounds on pizza pans; on baking sheets; or, if you have a pizza stone in your oven, on parchment.
  7. Preheat your oven to 450°F. While it’s heating, get out your toppings, which you’ve prepared ahead. Some possibilities include sliced pepperoni; sautéed mushroooms, onions, or peppers; cooked meats; olives; anchovies; and grated or shredded cheese.
  8. Brush each crust with a bit of olive oil; spread pizza or spaghetti sauce lightly over the surface, and let your guests add their favorite toppings. Sprinkle the top with grated cheese.
  9. Bake the pizzas for 15 to 20 minutes, until they’re golden brown, the toppings are hot and bubbly, and the cheese is melted. Remove the pizzas from the oven.
  10. Immediately transfer pizzas to a cooling rack, so their bottoms don’t get soggy. After about 10 minutes (to allow the toppings to set), slice and serve; a pair of scissors is a great cutting tool.
  11. Yield: 3 or 4 pizzas, 6 to 8 servings.
Published in: on October 14, 2017 at 5:02 am  Leave a Comment  

Anna’s Granola

No nuts!

7 cups old-fashioned rolled oats
1 cup wheat germ
2 cups puffed kamut
2 cups puffed brown rice
1/2 teaspoon salt
1 cup pure maple syrup
1/2 cup canola oil
1 Tablespoon vanilla extract
2 egg whites, beaten until frothy

Preheat oven to 250.  Combine dry ingredients in a large stock pot.  Combine oil, syrup and vanilla in a 2-cup measuring cup and mix well.  Pour syrup mixture into the pot, stirring well with a large rubber spatula. Add frothy egg whites, and stir thoroughly again.  Spread granola over 2 large baking trays with sides (you can line them with parchment but I usually don’t).  Bake 1 hour.  Turn carefully, trying not to break it up too much.  Bake for 1 more hour.  Let cool.  Pour into an airtight container to store.

Published in: on August 27, 2017 at 3:35 pm  Comments (1)  

Easy French Onion Soup

Serves 4 as a first course

one yellow onion, thinly sliced, slices halved crosswise
olive oil and butter for the pan
2.5 cups chicken stock or broth
1.5 cups beef stock or broth
3 sprigs fresh thyme
sliced sourdough bread
Swiss cheese, sliced or grated

Saute the onion over medium heat until beginning to soften but not color.  Cover and continue to cook until very soft. Add the stock/broth and thyme and simmer as long as you can.  Remove thyme.

Toast bread.  Top with cheese.  Broil until bubbly.  Cut into 1″ squares.

Ladle soup into bowls.  Top with cheese toast squares (cheese side up).

 

Published in: on February 20, 2017 at 6:19 pm  Leave a Comment  

Burgers

1 lb to 1.25 lbs ground turkey (about 7% fat) or ground beef
salt & pepper
oil for the pan
thin slices of cheese (optional)

Using your hands, on a cutting board (which I cover with a deconstructed bag that used to hold cereal, and throw away when I’m done), shape the ground meat into 3 or 4 round or oval patties of equal thickness.  Sprinkle the tops with salt and pepper.  Wash your hands (and the cutting board, if you didn’t use the plastic) with soap and hot water.

Heat the cast iron skillet over medium heat (#6).  After a few minutes, place your hand over the pan, a couple of inches from the surface.  If it feels hot, pour in about 2 teaspoons of oil (canola or olive).  Give that a minute to warm up, then use the metal pancake turner to spread the oil evenly in the pan, then use the pancake turner to place the turkey patties in the skillet, salt-and-pepper side down, making sure to leave space between them.  Salt and pepper the other side of the patties (which are now on top).  Cook for  6-7 minutes, until crusty brown on the bottom and cooked about half-way up the sides.  Rotate them half-way through cooking if it looks like the center of the pan is cooking faster than the edges.

Turn over carefully and cook the other side.  Top with cheese, if you like, which will melt as the burger finishes cooking.  Wash the pancake turner with soap and hot water.  Cook for about 4 more minutes, until the patty is tender but not squishy when you lightly press the center.

Use the clean pancake turner to remove the burgers from the pan onto plates and serve.

Published in: on February 18, 2017 at 6:06 pm  Leave a Comment  

Lime-pickled Red Onion

from Smitten Kitchen

red onion, in small dice or thin slices
fresh squeezed lime juice, to cover the onions
salt to taste (about 1/8 teaspoon for 1/4 cup of onion)

stir and let sit for at least 10 minutes

 

Published in: on December 31, 2016 at 12:40 pm  Leave a Comment  

Christmas 2016

Breakfast for 7:
grapefruit supremes
coffee
hot chocolate
orange juice
scrambled eggs (14)
bacon
link sausage
diner hashbrowns
wheat, white & sourdough toast
pancakes with lingonberries & real maple syrup
doughnuts

Snack:
Onion Dip with chips
Sheep Dip with crackers & sourdough
carrots

Dinner for 5:
Warm Spiced Cranberry Cider
Deviled Chex Mix
Onion Dip with chips
Sheep Dip with crackers & sourdough
Relish Tray:  carrots, red pepper, Swedish Cucumber Salad
Boneless Prime Rib Roast
Scalloped Potatoes
Broccoli
Rolls
Cookies, Apple Crisp & Ice Cream

Published in: on December 22, 2016 at 10:05 am  Comments (1)