tabUp - Family Gourmet

Kids Taking State or End-of-Year Exams? Feed Them Like They’re Finns

<a href="http://www.amazon.com/Finn-Crisp-Original-Delicately-Crispbread/dp/B000JJK0B6?&linkCode=wsw&tag=tabup-20" target="_blank"><img alt="Munavoi" src="ImageHandler.ashx?id=6c3001ea-e02b-4800-9020-b1772af7731c&size=original" style="height: 326px; width: 350px; border-width: 1px; border-style: solid; margin: 10px; float: left;" /></a> Teachers emphasize how important it is for kids to eat a good breakfast on testing days.  Protein is especially important as high-glycemic meals can result in a drop in blood sugar mid-morning – not exactly what we want to happen mid-test. Since Finnish students are at the top of their game in international student assessments I asked myself, “What would the Finns do?” Well, one breakfast staple in Finland is the open-faced sandwich made with rye bread or wholegrain flatbreads.  A favorite spread is Munavoi, or egg butter.  It’s pretty much a simple egg salad made with butter instead of mayonnaise.  Boil the eggs the night before, and you’ve got a darned quick-to-prepare protein delivery system for the morning of the big test. Some purists use only the yolk of hard boiled eggs for an extra creamy consistency.  I prefer to leave in the whites (more healthy protein) and mash all finely with a fork.  I also keep the butter at the lower end of the measurement range, just enough to keep the spread from being crumbly.  The traditional spread is a little bland for some tastes, but you can add flavor with a dash of worcestershire sauce, a sprinkle of cayenne pepper, or finely chopped chives.  In my house, we don’t mind it plain when spread on a full-flavored grainy piece of toast. Add some fruit on the side and a cup of milk or hot chocolate for a breakfast that will sustain young test takers all morning. <hr />   Munavoi (Egg Butter) For every 2 eggs, add: 1-2 tablespoons soft unsalted butter (you should let it sit out overnight) dash of salt twist of pepper shake of worcestershire sauce (optional) sprinkle of cayenne pepper teaspoon of finely chopped chives, parsley, or dill Mash everything together in a flat soup bowl with a fork until it's as smooth as you can get it.  Spread on whole grain or rye toast, or on a Scandinavian flatbread like Wasa or Finn Crisp.
4/17/2013 2:02:07 PM
(SusanR)

Moroccan Spicy Fish – This Chermoula Blend Must Be It!

<a href="http://www.aji.co.nz/_blog/A_Foray_into_Flavour/post/CHERMOULA_SPICE_MIX/" target="_blank"><img alt="Moroccan Spice Blend" src="ImageHandler.ashx?id=a39c5326-f8b3-473b-81ed-61a30bc79f1c&size=original" style="height: 174px; width: 250px; margin: 10px; float: left;" /></a> When my daughter was small and I had one late night per week, my kids’ babysitter sometimes shared her family’s meal (which was far more interesting to them than the fajitas I usually packed).  Years after we moved out of the area, my daughter occasionally asks me if I can make spicy fish. I think that the spice blend Hayat, who was from Morocco, may have been Chermoula.  The only thing my daughter knows is that she thinks of the fish whenever I cook with cumin.  I thought it might have been Ras el Hanout, but the Chermoula matches my pantry better and sounds more appealing to me. I also like that you can use the spice blend as a rub or mix it with olive oil, lemon, cilantro and / or parsley for a traditional Moroccan marinade. It’ll be a nice change from the butter and bread crumb topping over fish rut we’ve been in lately.  <hr /> Chermoula Spice Blend Ingredients for blend: 2 tablespoons <a href="http://www.amazon.com/Szeged-Sweet-Paprika-Combo-Pack/dp/B009RS1ILG?&linkCode=wsw&tag=tabup-20" onclick="window.open(this.href, '', 'resizable=yes,status=no,location=no,toolbar=no,menubar=yes,fullscreen=no,scrollbars=yes,dependent=no,width=1000,height=800'); return false;">sweet paprika</a> 1 tablespoon cumin 1 teaspoon salt, or more to taste 1 teaspoon ground or 1 tablespoon grated fresh ginger (optional) 1/2 teaspoon cayenne pepper (optional)   For Marinade, Add: 1 bunch cilantro (coriander), finely chopped 4 cloves garlic, pressed or finely chopped 2 tablespoons olive oil juice of 1 small lemon Preparation: Mix all ingredients together in a bowl. The chermoula rub is ready to use.  Or, for marinade . . . I recommend blitzing the garlic through lemon juice in a mini food processor before adding to spices.  Add a little water if it seems too thick. Whether you use the rub or the marinade, it’s nice to spread over the fish and let sit in the fridge for ½ hour to an hour before baking. Bake fish at 375 degrees for 25-30 minutes, depending on thickness.  
4/9/2013 3:25:43 PM
(SusanR)

Breakfast Before, Part II -- Now the Savory

<img alt="Easter Morning" src="ImageHandler.ashx?id=8e9f0e60-7a5e-46ca-bda7-198754747a4b&size=original" style="height: 207px; width: 250px; margin: 10px; float: left;" />   Earlier in the week, inspired by memories of delicious breakfast casseroles made by some wonderful Southern hostesses, I posted a recipe for a make-ahead sweet Blueberry French Toast casserole.  Today, here’s a simple savory one to put together as an anchor for a delicious brunch – great for Easter Sunday or any Sunday. This is for a relatively small amount that will serve about four people from an 8” x8” pyrex dish.  The recipe multiplies easily.  If doubling, a 13” x9” glass dish works. If you use regular white sandwich bread, go with 4 eggs every 2 cups of bread cubes.  If you use French or Italian bread, use 5 eggs for every 2 cups.  Bakery bread just soaks up more of the egg / milk mixture. <hr /> Ham and Cheese Breakfast Before 2 cups bread cubes, made from slices of lightly buttered bread (leave on the crust) 3/4 lb. ham, cubed 3/4 lb. shredded cheese (gruyere or sharp cheddar is tasty) 4-5 large eggs 2 cups whole milk 1 teaspoon dry mustard 1 teaspoon Worcestershire sauce dash pepper Layer the bread cubes, ham, and shredded cheese in a greased dish. Beat eggs with remaining ingredients in a bowl, then pour over all.  Cover and refrigerate overnight. In the morning, bake at 350 degrees for 1 hour.
3/29/2013 10:43:24 AM
(SusanR)

Breakfast Before, Sweet and Savory

<a href="http://www.amazon.com/Charleston-Receipts-Repeats-Junior-League/dp/0960785450?&linkCode=wsw&tag=tabup-20" target="_blank"><img alt="Southern Ladies" src="ImageHandler.ashx?id=b5e0f173-14b9-4f25-a703-c807956dd8b5&size=original" style="height: 166px; width: 250px; border-width: 1px; border-style: solid; margin: 10px; float: left;" /></a>   I’ve been lucky enough to enjoy the hospitality of some lovely Southern Ladies.  Some were mothers of college friends, some were women I worked with, and some were neighbors.  They all shared a firm belief in prepping ahead, especially for holiday breakfasts.  After all, who wants to be in the kitchen when there’s an Easter Parade? This week, I’ll share two favorite breakfast casseroles, great for Easter or any breakfast / brunch gathering.  Here’s the sweet: Blueberry Breakfast Before Ingredients for French Toast: 1 loaf french or italian bread, or not-too-thin baguette 6 large eggs 3 cups whole milk 2 teaspoons orange zest 1 teaspoon vanilla 3/4 cup packed brown sugar 1/4 cup salted butter 2 cups blueberries (about 12 ounces) Ingredients for Syrup: 1 cup blueberries (about 6 ounces) 1/2 cup pure maple syrup 1 teaspoon lemon juice   The Night Before: Slice bread 1-1/4 inch thick and arrange in one layer in buttered 13” x 9” baking dish. Mix together eggs, milk, orange zest, vanilla, and 1/2 cup brown sugar and pour over bread. Chill, covered for half an hour.  Flip bread slices and return dish to fridge to chill overnight. Make Syrup While French Toast is Doing Its Half Hour Chill: In a small saucepan cook blueberries and maple syrup over moderate heat for a few minutes until berries have burst. Pour syrup through a sieve, pressing on solids, and stir in lemon juice. Reheat syrup before serving. In the Morning: Preheat oven to 400°F. Sprinkle berries over bread. In saucepan melt butter with remaining 1/4 cup brown sugar, stirring to combine. Drizzle butter mixture over bread and bake mixture 30 minutes, or until any liquid from blueberries is bubbling. Serve French toast with reheated syrup.
3/27/2013 12:25:22 PM
(SusanR)

Think Cauliflower Soup is Wintry? Add Leeks for a Sweet Taste of Spring

<img alt="Full of Antioxidants" src="ImageHandler.ashx?id=ccefc269-379a-48fb-8044-36e7584807ab&size=original" style="height: 188px; width: 250px; margin: 10px; float: left;" /> Warming soups are welcome for chilly early spring days.  Fortifying oneself and one’s family with vitamin C-rich cruciferous veggies isn’t the worst idea as the weather shifts back and forth either.  I used leeks and carrots to give the soup an undercurrent of sweetness.  Thickening the pureed soup with a simple white sauce and some gruyere cheese adds flavor and removes any hint of a cabbagy taste.  I’m not above calling this Swiss cheese soup when the kids ask what it is.    Cheesy Cauliflower Soup 1 tbsp. butter<img src="ImageHandler.ashx?id=9f0daf77-d13c-404e-89fa-a7b795e93498&size=original" style="height: 188px; width: 250px; float: right; margin: 10px; border-width: 1px; border-style: solid;" /> 1 tbsp. canola oil 3 leeks, rinsed with green tops removed, coarsely chopped 2 medium carrots, chopped 2 shallots, chopped 1 small cauliflower coarsely chopped 1 quart low-sodium Chicken Broth Or Stock 1 quart water 2 tsp. salt 2 tbsp. butter 2 tbsp. flour 1 cup whole milk, warmed (I use microwave) 3 cups shredded cheese (gruyere, cheddar, or some of each) In a large pot, melt butter and oil. Add the leeks and shallots, and cook for a few minutes, or until they start to turn brown. Add the carrots and cauliflower and cook an additional couple of minutes until the edges begin to carmelize. Add salt, cover, and cook over very low heat for 15 minutes. After 15 minutes, pour in broth and water. Bring to a boil, then reduce heat and simmer for 10 minutes or until tender.  Turn off heat while you make white sauce. In a medium saucepan, melt 2 tablespoons butter over medium-low heat. Stir in the flour and whisk to combine.  Cook gently for about 3 minutes.  You don’t want it to brown, but it needs to cook to get rid of any raw flour taste.  Add warm milk slowly, whisking constanty, and cook until thickened. Puree soup in batches in blender or use an immersion blender. Add mixture to the simmering soup.  Add grated cheese(s).  Allow to simmer for 15 to 20 minutes. Check seasoning and add more salt or pepper if necessary. Just before serving, place the sour cream in a serving bowl or soup tureen. Add two to three ladles of hot soup into the tureen and stir to combine with the sour cream. Pour in remaining soup and stir.
3/21/2013 3:27:28 PM
(SusanR)

Springtime Spritz Cookies for the Eating o’ the Green

<a href="http://www.amazon.com/OXO-Grips-Cookie-Press-Springtime/dp/B00B6LUAR0?&linkCode=wsw&tag=tabup-20" target="_blank"><img alt="Spring Has Sprung" src="ImageHandler.ashx?id=84337645-6d7a-4a37-b09d-8a60b33f3285&size=original" style="height: 294px; width: 300px; border-width: 1px; border-style: solid; margin: 10px; float: left;" /></a>     Buttery, tasty spritz cookies are delicate and beautiful with colored sugar instead of food coloring in the dough.  For this batch I stuck with vanilla extract, but almond is traditional too.  I think that a quarter teaspoon of rose water or orange blossom water in addition to the vanilla would be lovely for a Mother’s Day or Ladies’ Shower treat. I’m glad I added this set of <a href="http://www.amazon.com/OXO-Grips-Cookie-Press-Springtime/dp/B00B6LUAR0?&linkCode=wsw&tag=tabup-20" onclick="window.open(this.href, '', 'resizable=yes,status=no,location=no,toolbar=no,menubar=yes,fullscreen=no,scrollbars=yes,dependent=no,width=1000,height=1500'); return false;">springtime cookie press disks</a> to my collection.  My press is an old aluminum one that dates at least to the sixties, but the disks fit just fine.    <hr />   1 cup butter, softened <img alt="Buttery Shamrock" src="ImageHandler.ashx?id=0c424ab3-9632-498b-9d67-ab408d21ee66&size=original" style="height: 152px; width: 150px; border-width: 1px; border-style: solid; margin: 10px; float: right;" /> 2/3 cup sugar 2 ¼ cups  ¼ teaspoon salt 3 egg yolks ¼ teaspoon vanilla or almond extract 1. Heat oven to 400ºF. Beat butter, sugar, flavoring, salt, and egg yolks in large bowl with electric mixer on medium speed. Stir in flour. 2. Place dough in cookie press. Form desired shapes on ungreased cookie sheet.  Sprinkle with colored sugar. 3. Bake 7 to 8 minutes or until set but not brown. Immediately remove from cookie sheet to wire rack.  
3/12/2013 2:01:41 PM
(SusanR)

Oaty, Coconutty Muffins Inspired by Anzac Biscuits

<img alt="Anzac Muffins -- Nice Tender Crumb" src="ImageHandler.ashx?id=ad7e6963-6b93-4c17-bbf7-f3a6d2a80d24&size=original" style="height: 225px; width: 300px; margin: 10px; float: left;" />   I loved these <a href="http://www.tabup.com/familygourmet/TalkAbout/oaty-not-girl-scout-cookies-aka-aussie-anzac-biscuits">Anzac Biscuits</a>, so I thought I’d try bringing the theme to a muffin recipe. Real Anzac biscuits use golden syrup, but I thought that it might weigh down the muffins.  These are pretty wholesome, not too sweet. Both the dried coconut and the oats give these a lot of fiber, but the muffins are not at all heavy. For a more decadent treat, you could poke holes in the warm muffins and carefully pour a small amount of warmed golden syrup over them.  Either way, these are a satisfying quick breakfast or snack muffin if you’re trying to make a transition away from too much sugar. If you put some dark chocolate chips into the batter (in moderation, of course), tell the kids they're Mounds muffins. <hr /> <img alt="With Chocolate!" src="ImageHandler.ashx?id=595fbc92-b308-4e96-8ca3-7c0e4803ef1b&size=original" style="height: 188px; width: 250px; margin: 10px; float: right;" />Anzac Muffins 1 3/4 cup flour ( I used 1 cup regular / ¾ cup white whole wheat) 3/4 cup quick cooking oats* 3/4 cup packed light brown sugar 1 cup unsweetened dried coconut (if you use sweetened, reduce sugar to ½ cup) 1 tablespoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1-1/4 cup buttermilk or low-fat plain yogurt 1/3 cup melted, unsalted butter 3 large eggs 1 teaspoon vanilla *You can use old-fashioned oats if you like a bit more texture.  I prefer quick-cooking oats when I’m not looking for chewiness. 1) Preheat oven to 400°F.  2) Stir together the flours, oats, coconut, sugar, baking powder, baking soda, and salt. 3) In a separate bowl, beat together milk, oil or butter, eggs, and vanilla. 4) Gently combine the wet and dry ingredients, mixing just enough to blend. 5) Let the batter rest while you grease your muffin tin. Fill each cup about 3/4 full. 6) Bake the muffins until golden brown and a cake tester inserted in the center comes out clean, about 16 minutes. 7) Remove from the oven and allow the muffins to cool for 5 minutes in the tin.  Cool until ready to eat. Makes: 12 muffins
2/28/2013 2:18:20 PM
(SusanR)

Cold Weather Comfort -- Chicken and Dumplings

<a href="http://www.amazon.com/Le-Creuset-Signature-Enameled-Cast-Iron/dp/B0076NOI7A?&linkCode=wsw&tag=tabup-20" target="_blank"><img src="ImageHandler.ashx?id=d4ccbf0c-170d-434a-9982-7a5fa15b6af1&size=original" style="height: 273px; width: 175px; margin: 10px; float: left;" /></a> This is a great dinner to serve when someone in the house could use chicken soup.  It’s more substantial though, so it makes a more satisfying meal for the cold and hungry. Most chicken and dumpling recipes I’ve seen call for simmering the chicken, then adding dumplings to the resulting stew.  If you like dark meat, this can work very well.  But in my house everyone prefers white meat, so that method risks ending up with stringy chicken. My work-around is to roast bone-in chicken breasts, then remove the meat from the bones to use for the broth.  Refrigerate the meat, then add it to the broth just before you add the dumplings to steam.  The broth is pretty light-bodied (yes, a trade-off for not using dark meat), so I supplement it with decent quality low-sodium boxed broth. First, roast 3 bone-in chicken breasts for 45 minutes at 400 degrees.  Let cool until safe to handle. For the Broth: Bones from 3 roasted chicken breasts 1 small onion, peeled and halved 2 carrots, peeled and broken in half 2 celery stalks, broken in half 2 quarts water 1 teaspoon salt 2 quarts water Put everything into pot, bring to boil, then reduce heat to low and simmer gently for 60-90 minutes. Let cool about 30 minutes, then remove solids and strain into metal bowl.  Put broth in fresh pot (you’ll need one with a tight-fitting lid) and bring to near boil, then add 3 or 4 carrots, sliced ¼ inch thick.   While the carrots start to cook, make the dumpling dough: Dumpling Dough: 1-1/2 cups flour ¾ tsp. salt 1-1/2 tsp. baking powder 3 tbsp. shortening (Crisco, yeah, I know) ½ cup cold water Mix dry ingredients, then cut in the shortening until mixture is like coarse corn meal.  Add the water and mix to make a soft dough.  Pat to ½ inch thickness and cut into 2 to 3 inch squares. The Finish: <img src="ImageHandler.ashx?id=1fb06a64-47f5-4a51-96ce-beb160ff2139&size=original" style="height: 113px; width: 150px; border-width: 1px; border-style: solid; margin: 10px; float: right;" /> With broth at a simmer, add meat and (optional) 1 cup frozen peas.  Gently place dumplings on top of broth; push them down a bit so some broth gets on top.  Cover and cook without peeking for 15 minutes.  Ladle into soup bowls.
2/7/2013 12:59:00 PM
(SusanR)

Browned and Braised Mango Chutney Pork (in the Slow Cooker)

<a href="http://www.amazon.com/Sharwoods-Chutney-Mango-Ginger-12-50-Ounce/dp/B005HSSDRM?&linkCode=wsw&tag=tabup-20" target="_blank"><img alt="Mango Chutney Pork Tenderloin" src="ImageHandler.ashx?id=255f53e4-34d2-48eb-ac67-7fa4d65de23c&size=original" style="margin-top: 10px; margin-bottom: 10px;" /></a> Make this easy recipe when you want to get dinner prep out of the way early in the afternoon.  Browning the tenderloin and onion is worth the time for the depth and richness it adds to what can be a bland cut of pork.  Jarred mango chutney adds fruity, gingery, vinegary, and warmly spicy flavors with no effort from the cook.  I like to use Sharwood’s Mango Chutney for the purity of its ingredients – no corn syrup. Browning the meat also takes the chill off, helping the slow cooker get on with its tenderizing more quickly.  Ideal cooking time is in the four hour range on the medium setting.  The tenderloin isn’t that big, so you don’t want to leave it all day. If your slow cooker vessel isn’t made to go on the stovetop, brown the pork and onions in a different pot, then deglaze with ½ cup water or chicken broth and pour onions with juices into the crockpot. <hr /> 1  1 to 1-1/2 pound pork tenderloin 2 small to medium onions ½ cup mango chutney 2 Tbsp. vegetable or canola oil In stovetop-safe slow cooker vessel, heat oil on medium high.  Add pork tenderloin and brown on all sides (don’t turn too often!).  Remove tenderloin to plate, then turn heat to medium low. Add onions and cook for about five minutes, stirring occasionally, until onions sweat and soften.  Cover at first to help this process.  Turn up heat to medium or a bit hotter, and cook until onions are golden brown and somewhat caramelized. Put vessel in slow cooker and lay the pork on top of the onions.  Spread chutney on top of the pork.  Cook on low or medium setting for four to six hours.  Slice or shred pork and serve over couscous or rice with the sauce.  
2/4/2013 2:33:19 PM
(SusanR)

SusanR is sharing a file Chocolate Chip Banana Bread.docx

1/25/2013 12:22:52 PM
(SusanR)

Healthy (and Treat-y) Chocolate Chip Banana Bread (or Muffins)

<img alt="Fuel for Homework" src="ImageHandler.ashx?id=83443ec0-bb24-433e-bba2-9af6d61a1b20&size=original" style="height: 139px; width: 200px; margin: 10px; float: left;" /> This has enough chips to seem like a treat, but not so many that you'll induce a sugar high and the crash that follows.  This can help when there's a morning of class or an afternoon of homework ahead. If you want to stay strictly healthy with this, replace the chocolate chips with the same amount of blueberries tossed with a bit of flour, and substitute freshly squeezed lemon juice for the vanilla (a thin coat of flour on the blueberries helps keep them from sinking to the bottom while baking). As much as I like to bake with butter, using oil instead helps keep the texture of this loaf light.  You could use this batter to bake muffins instead—reduce baking time to about 25 minutes.   <hr /> Chocolate Chip Banana Bread 1 cup all purpose flour 1/2 cup white whole wheat flour 1/3 cup sugar 1/4 cup golden flaxseed meal 2 teaspoons baking powder 1/2 teaspoon salt 1 cup mashed ripe bananas (about 2) 1/2 cup plain low-fat yogurt 1 large egg 2 tablespoons vegetable oil 1 teaspoon vanilla 2/3 cup milk chocolate chips Preheat oven to 350°F. Grease a 8”x4” loaf pan.  Combine flours, sugar, flaxseed meal, baking powder, and salt in medium bowl. Mash bananas in large bowl. Mix in yogurt, egg, oil, and vanilla. Mix in dry ingredients, then chocolate chips. Spread batter in pan. Bake until tester inserted into center comes out clean, 35-40 minutes. Cool in pan 5 minutes, then turn out onto rack to finish cooling. Serve slightly warm or at room temperature.  
1/25/2013 12:21:59 PM
(SusanR)

This One is for Parents: Mireille’s Breakfast Yogurt Crème

<a href="http://www.amazon.com/French-Women-All-Seasons-Pleasure/dp/0375711384?&linkCode=wsw&tag=tabup-20" target="_blank"><img alt="Healthy Well-Balanced Breakfast" src="ImageHandler.ashx?id=9f721143-abdf-4a9a-bfc7-d56273c891dd&size=original" style="height: 188px; width: 250px; border-width: 1px; border-style: solid; margin: 10px; float: left;" /></a> I like the idea behind breakfast smoothies much better than the execution of making them.  For one thing, I don’t like the idea of starting the day with a dirty blender.  Add to that the noise factor in the kitchen when everyone is still bleary-eyed, and the cons outweigh the pros for me.  Thanks to <a href="http://www.amazon.com/French-Women-Dont-Get-Fat/dp/0307387992?&linkCode=wsw&tag=tabup-20" onclick="window.open(this.href, '', 'resizable=yes,status=no,location=no,toolbar=no,menubar=yes,fullscreen=no,scrollbars=yes,dependent=no'); return false;">Mireille Guiliano</a>, I have been enjoying an alternative concoction that has all of the advantages of a smoothie in a much simpler (and quieter)-to - prepare formula.  She calls it Miracle Breakfast Cream for its helpfulness in taking off a few quick pounds (say, after the holidays). With its sensible balance of protein, carbs, and fat it does pack a lot of long-lasting satiety and nutrition in a small portion of food.  I wouldn’t call it a miracle, but I love how I feel when I eat it, I think in large part because it helps me to rehydrate after a night’s sleep.  It’s an easy way to get in the frame of mind that you’re taking care of yourself, especially if you grind and refrigerate the necessary ingredients ahead of time. I prefer to use plain low-fat yogurt instead of Greek yogurt, which is strained.  It’s higher in water content than strained yogurt, and the thinner consistency of regular yogurt makes it easier to mix in the other ingredients.  In Mireille’s <a href="http://www.amazon.com/The-French-Women-Dont-Cookbook/dp/143914897X?&linkCode=wsw&tag=tabup-20" onclick="window.open(this.href, '', 'resizable=yes,status=no,location=no,toolbar=no,menubar=yes,fullscreen=no,scrollbars=yes,dependent=no'); return false;">cookbook</a>, she describes an Italian friend’s version which replaces the lemon juice with the juice and pulp of a tangerine (just section citrus halves as you would a grapefruit and squeeze in all the juice.  This is my favorite version, but adding just about any ripe juicy fruit to the original tastes fantastic and gets in additional water, fiber, and vitamins.  I also leave out the honey when including any fruit other than lemon, saving about 7 grams of sugar. ____________________________________________ Per serving, mix following ingredients, one at a time (a café au lait bowl is ideal): 4 to 6 tablespoons yogurt (about 1/2 cup) 1 teaspoon flaxseed oil 1 to 2 tablespoons lemon juice 1 teaspoon honey 2 tablespoons finely ground cereal (with zero sugar such as Post Original Shredded Wheat) 2 teaspoons finely ground walnuts If you’re using fruit, mix in at the end.
1/16/2013 12:10:50 PM
(SusanR)

JTD is sharing a file Anzac biscuits.docx

Oaty Scout Cookies
1/4/2013 10:01:35 AM
(JTD)

Oaty (Not Girl) Scout Cookies AKA Aussie Anzac Biscuits

<a href="http://www.amazon.com/Bobs-Red-Mill-Shredded-Unsweetened/dp/B002YR7A9Q?&linkCode=wsw&tag=tabup-20" target="_blank"><img alt="Crumbly Anzac Cookie Dough" src="ImageHandler.ashx?id=a2df7d5d-0640-4ffb-9ded-393206f72dc3&size=original" style="height: 188px; width: 250px; border-width: 1px; border-style: solid; margin: 10px; float: left;" /></a>This week found us out of Christmas cookies and kids back to school and back to the need for something to put in their lunches.  The weather has turned quite cold, requiring something more substantial and wholesome than delicate holiday treats.  I also have leftover baking ingredients to use. Years ago, an Aussie mom brought these quintessentially down-under biscuits to an International Day at school.  I liked that the recipe uses unsweetened coconut instead of the sugary Bakers brand that I had known growing up.  I also love golden syrup, which helps keep baked goods fresh without being cloyng like the dreaded corn syrup (these cookies were originally mailed to soldiers in the Australian and New Zealand Army Corps during World War I, so they needed to keep well).  Dark brown sugar does this too, so if you can’t find the golden syrup easily see the substitution. I got my coconut from King Arthur Flour, but Bob’s Red Mill makes it too. Note:  My dough was a bit crumbly, so I’ve adjusted the oat and flour measurements a bit below – your dough should be easier to handle.  My cookies did turn out fine though.<img alt="Leftover Baking Ingredients Go Into Tasty Treat" src="ImageHandler.ashx?id=f62f5d8e-a1ba-4726-8e25-1eeb70fff965&size=original" style="height: 233px; width: 175px; border-width: 1px; border-style: solid; margin: 10px; float: right;" /> Ingredients ¾ cup rolled oats ¾ cup flour ½ cup sugar ¾ cup shredded coconut (the unsweetened stuff is pretty fine – no worries) 2 tablespoons golden syrup  (if you can’t find this, substitute ¾ cup DARK brown sugar for the white sugar and syrup) ½ cup butter (1 stick) ½ tsp. baking soda 1 tablespoon hot water Method Preheat oven to 315 degrees.  Mix dry ingredients in a large bowl.  Melt butter in saucepan with golden syrup.  Mix baking soda and water, then add to pan and mix.  Pour the wet ingredients over the dry and mix well.  Place flattened tablespoons* of dough onto parchment lined baking sheets, about 1 inch apart.  Bake 8-10 minutes until golden.  Transfer to wire rack. *I made these big and got 12 cookies.  They took about 12 minutes, then I left them on the pan out of the oven for another 5 minutes.   The original recipe has a yield of 24 cookies.
1/11/2013 8:02:42 AM
(JTD)

SusanR asks the question: Vote For Your Favorite Holiday Cookie

12/18/2012 12:27:12 PM
(SusanR)

Holiday Cookies – So Many Kinds Our Family Cast Ballots! First Winner, Chocolate Crinkles

<a href="http://www.amazon.com/Betty-Crockers-Cooky-Crocker-Editors/dp/0764566377?&linkCode=wsw&tag=tabup-20" target="_blank"><img alt="Chocolate Crinkles" src="ImageHandler.ashx?id=ddc43de5-beaf-4f83-a9bc-db1d99f69244&size=original" style="height: 188px; width: 250px; border-width: 1px; border-style: solid; margin: 10px; float: left;" /></a>What to make?  What to make?  In my house, we all have our favorites.  Some of them are considered by all of us as must-bakes.  Others have only one or two really avid fans.  With memories of class elections held earlier this fall, the kids suggested that we have a vote.  They got a shoe box and made ballots (no fussing with the computer, just by hand).  Each voter could submit two candidates , and then we each got to check two boxes.  Our goal was to decide on four different kinds. On the ballot: <ol> <li> Chocolate Crinkles (hey, these are dairy-free – make them for the lactose intolerant!)</li> <li> Cooky [sic] Candies (the old cookbook spells it that way, not the kids)</li> <li> Dad’s Pecan Cookies (aka, Russian Tea Cakes, Mexican Wedding Cakes)</li> <li> German Spritz</li> <li> Lemon Snowdrops</li> <li> Sugar Cookies (made with cooky cutters)</li> <li> Tiny Fudge Tarts</li> </ol>   Luckily, ballot counting was a quick process.  Cooky Candies won by a landslide, followed by <a href="http://www.bettycrocker.com/recipes/chocolate-crinkles/941e22b3-9a48-4fb1-bdb0-27479e76d484" onclick="window.open(this.href, '', 'resizable=yes,status=no,location=no,toolbar=no,menubar=yes,fullscreen=no,scrollbars=yes,dependent=no'); return false;">Chocolate Crinkles</a>, German Spritz, and Tiny Fudge Tarts.   However, we had a problem  -- neither of Dad’s favorites won.  Graciously, everyone agreed to amend the rules and make more cookies!  We decided to make Chocolate Crinkles for the pre-schoolbreak ramp-up.  We’ll make the Cooky Candies, Spritz, Pecan Cookies in time for Christmas.  Since the kids will be home for a week, they’ll  help make the somewhat fussy Lemon Snowdrops and Tiny Fudge Tarts for a New Year’s extended family gathering.
12/18/2012 12:21:53 PM
(SusanR)

Family Gourmet has a new tab Organizer

Family Gourmet has been transferred from JTD to the new Organizer SusanR
12/18/2012 11:32:23 AM
(SusanR)

JTD is sharing a file Cheesy Veggie Mac Recipe.docx

Baked Macaroni and Cheese with Vegetables
12/3/2012 10:30:41 AM
(JTD)

Bringing Freshness to Mac and Cheese

<a href="http://www.amazon.com/Julie-Julia-Meryl-Streep/dp/B002RSDW80?&linkCode=wsw&tag=tabup-20" target="_blank"><img alt="Freshness is Essential" src="ImageHandler.ashx?id=b4d1e823-9f00-47bb-b23d-c64ca1ea0e77&size=original" style="height: 245px; width: 275px; border-width: 1px; border-style: solid; margin: 10px; float: left;" /></a> Several years ago, during a family gathering, a cousin announced she was going to make macaroni and cheese with vegetables. I was pretty skeptical about giving this to a mixed-age crowd. I was pleasantly surprised that not only did the adults eat it with relish, the kids loved it too. This recipe starts out as a basic mac and cheese recipe. What sets it apart is the use of lots of fresh vegetables. It’s a great way to get <a href="http://www.mayoclinic.com/health/childrens-health/HQ01107" onclick="window.open(this.href, '', 'resizable=yes,status=no,location=no,toolbar=no,menubar=yes,fullscreen=no,scrollbars=yes,dependent=no'); return false;">picky eaters</a> to enjoy veggies. Over time, I adopted the recipe as my own. It has become a staple comfort food in our house and a frequent contribution to potlucks.  It’s a great way to use fresh vegetables from the <a href="http://www.localharvest.org/" onclick="window.open(this.href, '', 'resizable=yes,status=no,location=no,toolbar=no,menubar=yes,fullscreen=no,scrollbars=yes,dependent=no'); return false;">farmers’ market</a>.  As Julia emphasized, “Freshness is essential; that makes all the difference.” Cheesy Veggie Mac Part I Boil one package of macaroni of your choice: elbow, rotini, etc. Drain and place the cooked pasta in a large greased baking dish. Set aside. 4 TB of butter 1 onion, chopped 1 red pepper, chopped 1 glove of garlic, minced Part II In a large, heavy pan, melt the butter over low-medium heat. Add the onion, pepper and garlic and sautee until soft, approximately 5-10 minutes. 4 TB flour 1 ¼ C of milk ½ C grated cheese of your choice (cheddar, Monterey jack, Swiss -- or try a blend) To the pan of sautéed ingredients, add the flour and stir until the mixture is pasty and no liquid remains. Add the milk and the cheese. Continue to stir until the cheese is melted. Be careful with the heat as milk and cheese burn easily. Part III 14 oz. can of diced tomatoes, drained or equivalent of fresh tomatoes Herbs and spices to your liking such as paprika, parsley, basil, turmeric, etc. Salt and pepper to taste Handfuls of chopped broccoli, cauliflower, carrots, asparagus (whatever is on hand) Add the tomatoes, herbs and spices and the vegetables to the cheese mixture. Continue stirring until all ingredients are moist, mixed and the vegetables are getting tender, about 7 minutes. Combine the cheese and vegetable mixture in the baking dish with the pasta. Mix well.  Bake at 350° about 30 minutes until the top starts to brown (I like to add some grated Parmesan to the top for the last 10 minutes).  
12/3/2012 10:26:31 AM
(JTD)

Cinnamon Apple Packs – Camp Cooking Comes Home

<a href="http://www.amazon.com/Fix-It-In-Foil-Products/dp/1563832607?&linkCode=wsw&tag=tabup-20" target="_blank"><img alt="Camp Cooking" src="ImageHandler.ashx?id=523e414a-5a92-4dfc-afab-c1f6514e0600&size=original" style="height: 199px; width: 300px; border-width: 1px; border-style: solid; margin: 10px; float: left;" /></a> I remember my mother reading about the use of aluminum foil to make fast, interesting meals for the family. Over time, I simply forgot about the technique until my nephew became a scout. He was soon heading out to overnights in the woods with his troop. He would return with glowing assessments of the “foil packs” they would make over the open fire. Several years later, a friend hosted a large family camping trip to <a href="http://www.nps.gov/yose/index.htm" onclick="window.open(this.href, '', 'resizable=yes,status=no,location=no,toolbar=no,menubar=yes,fullscreen=no,scrollbars=yes,dependent=no'); return false;">Yosemite National Park</a>. With about 20 adults and children in the group, she really needed a good dinner plan. After a day of hiking and exploring, her crew would be hungry. My nephew and his dad had become <a href="http://www.healthysd.gov/healthyhunter/RoughinIt.pdf" onclick="window.open(this.href, '', 'resizable=yes,status=no,location=no,toolbar=no,menubar=yes,fullscreen=no,scrollbars=yes,dependent=no'); return false;">outdoor cooking enthusiasts</a>, so I passed along his expertise: Everyone gets to assemble his or her own packet which, of course, makes this meal appealing for kids.  Take some pre-cooked chicken that has been kept well-wrapped in a chilled, sturdy cooler with plenty of ice.  Add cubed and parboiled  potatoes, sliced sweet onion, canned corn, salt, pepper and a pat of butter. Wrap it up in foil and put it over hot coals from the campfire. What is wonderful about packs is that you can make them at home in your oven or in on your backyard grill as well as over the open fire.  They’re great for a camping-themed birthday party. My favorite part of this meal iss dessert. We enjoyed some lovely apples. The cinnamon apples were a nice, warm treat in cool weather. Cinnamon Apple Packs <ol> <li> Core an apple but keep the bottom intact</li> <li> Fill apple with butter and cinnamon sugar</li> <li> Sprinkle apple with cinnamon sugar</li> <li> Wrap apple in foil</li> <li> Place on hot coals making sure apple is sitting upright</li> <li> Keep on coals for 10-15 minutes</li> </ol>
11/29/2012 10:40:16 AM
(JTD)

Smoked Cheesy Pumpkin

<a href="http://www.amazon.com/Gourmet-Today-All-New-Recipes-Contemporary/dp/B004EYUDK0?&linkCode=wsw&tag=tabup-20" target="_blank"><img alt="Baked Pumpkin a la Fondue" src="ImageHandler.ashx?id=c56c9bee-b379-4297-bcf3-5445f4154a9e&size=original" style="height: 233px; width: 175px; border-width: 1px; border-style: solid; margin: 10px; float: left;" /></a> Potlucks are great opportunities to try dishes that are out of the ordinary.  Sometimes the offering of an adventurous cook will be a conversation starter.  And it’s great for kids to see the grown-ups trying new foods for a change. This Thanksgiving, my favorite dish was the odd-looking smoked, cheesy pumpkin appetizer my friend’s husband presented. It was so warm and savory on a cool day. It was the culinary hit of our gathering. This recipe is easily done on a grill, open fire, smoker or in the oven. Serve it as an appetizer at your holiday meal. I think done in the oven, it would even make a terrific Sunday brunch main course --  serve it with a citrus or <a href="http://www.epicurious.com/recipes/food/views/Endive-and-Pear-Salad-100636" onclick="window.open(this.href, '', 'resizable=yes,status=no,location=no,toolbar=no,menubar=yes,fullscreen=no,scrollbars=yes,dependent=no'); return false;">pear salad</a> to cut the richness.   <hr /> Smoked Cheesy Pumpkin Baguette, cut into slices, about one cup            1 small pumpkin or acorn squash 1 1/2 C heavy cream                                                                                               1 C chicken or vegetable broth                                                                                1/2 tsp. nutmeg                                                                                                                                                                                                                              1 tsp. salt                                                                                                                  ½ tsp. pepper                                                                                                           2 1/2 C coarsely grated Gruyere cheese                                                             2 1/2 C coarsely grated Emmentaler cheese                                                                      1 TB olive oil If making in the oven, preheat oven to 450°F with the rack lowered. Otherwise, prepare smoker or grill accordingly. Toast baguette slices in one layer on a baking sheet in oven. You may choose to remove the top of the sugar pumpkin or cut the acorn squash in half. Scrape out seeds and fiber. Sprinkle a bit of sea salt inside if desired.                                          Blend the cream, broth, nutmeg, salt and pepper in a bowl. Place a layer of toasted baguette on bottom of the pumpkin. Add 1 cup cheese and about ½ cup cream mixture. Continue layering the ingredients (as you would when making lasagne). Place in an oiled roasting pan. Brush the pumpkin all over with oil. Cook for 1 ¼ to 1 ½ hours.  Check after an hour.  If it’s looking too charred, reduce heat to 350.  Test for doneness with a fork or cake tester.  Pumpkin should be tender. If serving as an appetizer provide a knife for spreading and hearty whole grain crackers.  This can get messy, so pretend it’s a fondue and gather round a table.
11/27/2012 9:50:55 AM
(JTD)

JTD is sharing a file Pumpkin Whoopie Pies.docx

11/21/2012 9:41:14 AM
(JTD)

Kid Guests Don't Like Pie? Try These Pumpkin Whoopie Pies

<img alt="Packed Pumpkin" src="ImageHandler.ashx?id=46d2f683-d436-4eef-857c-7eaf82e44354&size=original" style="height: 295px; width: 200px; border-width: 1px; border-style: solid; margin: 10px; float: left;" /> Has all the Hostess talk left you craving a cakey treat with a crème filling?  Pumpkin Whoopie Pies are a perfect dessert addition  to traditional pies when the gang gathered around the Thanksgiving table includes a lot of kids.  Older kids home early from school the day before Thanksgiving can fill the pies while the head chef gets on with preparing the feast.  Whoopie pies have a <a href="http://whatscookingamerica.net/History/WhoopiePieHistory.htm" onclick="window.open(this.href, '', 'resizable=yes,status=no,location=no,toolbar=no,menubar=yes,fullscreen=no,scrollbars=yes,dependent=no'); return false;">disputed origin</a>. Many people claim the cake-like dessert originated among the <a href="http://whoopiepiefestival.com/" onclick="window.open(this.href, '', 'resizable=yes,status=no,location=yes,toolbar=no,menubar=no,fullscreen=no,scrollbars=yes,dependent=no'); return false;">Pennsylvania</a> Amish whereas the people of <a href="http://mainewhoopiepiefestival.com/" onclick="window.open(this.href, '', 'resizable=yes,status=no,location=no,toolbar=no,menubar=yes,fullscreen=no,scrollbars=yes,dependent=no'); return false;">Maine</a> insist it originated in New England. I’m going to stay out of the controversy and concentrate on the joy of making and eating whoopie pies.  BTW, these are great for packing in school lunches or selling at bake sales. <hr />   For the pie: 2 C. canned packed pumpkin 2 eggs 2 C. brown sugar 1 C. vegetable oil 1 tsp. vanilla extract 1 tsp. cloves 1 tsp. cinnamon 1 tsp. ginger 1 tsp. salt 1 tsp. baking powder 1 tsp. baking soda 3 C. flour For the filling: 4 oz. of cream cheese, softened ½ C. butter, softened 2 tsp. vanilla extract 4-5 C. confectioners’ sugar Heat oven to 350°. Beat together the eggs, brown sugar, oil and vanilla until smooth. Add the pumpkin and stir. In another bowl, combine the flour, spices, baking powder, baking soda and salt. Blend the dry ingredients into the wet ingredients a little at a time. Combine until smooth. By heaping tablespoonfuls, drop the batter onto parchment lined cookie sheets. Flatten each top slightly. Bake the small cakes for 8-12 minutes.  When done, they should spring back when pressed lightly. While the cakes bake, beat the cream cheese, butter and vanilla in a bowl until it is fluffy. Add the sugar a half cup at a time until you reach the best consistency. Once the cakes are cooled, assemble the pies. Spread a generous amount of the filling onto a cake side. Add another side to make a “sandwich.”  
11/21/2012 9:38:16 AM
(JTD)

Cranberry and Pear Sauce

<a href="http://www.amazon.com/Williams-Sonoma-Entertaining-Thanksgiving-Lou-Pappas/dp/074327850X?&linkCode=wsw&tag=tabup-20" target="_blank"><img alt="Thanksgiving Table " src="ImageHandler.ashx?id=9d94506b-03ee-4de4-8262-5fc675d50812&size=original" style="height: 133px; width: 206px; border-width: 1px; border-style: solid; margin: 10px; float: left;" /></a>   One of the first Christmas presents I bought for my mother with my own money was a tray and server made just for serving cranberries.  I didn’t especially love the taste of the canned jellied cranberry my mother served, but I loved the feeling of slicing through the chilled sauce.  It was my introduction to knife skills! I remember my dad taking me to the <a href="http://www.metropolismag.com/html/content_0403/bst/index.html" onclick="window.open(this.href, '', 'resizable=yes,status=no,location=no,toolbar=no,menubar=yes,fullscreen=no,scrollbars=yes,dependent=no'); return false;">Best Products</a> store, where I had to fill out a form with the product code from the catalog and wait while a clerk retrieved my mom’s present.  I thought that silverplate set would be the most elegant piece on our Thanksgiving table. These days, I prefer to make a whole berry sauce.  It’s probably the easiest prep of the entire Thanksgiving meal and tastes best after sitting in the fridge a couple of days.  The pectin from the pears helps the sauce jell nicely. <hr /> Cranberry and Pear Sauce<img alt="Cranberries and Pears Ready to Cook" src="ImageHandler.ashx?id=be03fd25-3aec-423e-865b-289012bfe952&size=original" style="height: 187px; width: 250px; border-width: 1px; border-style: solid; margin: 10px; float: right;" /> 4 C fresh cranberries 2 C sugar 1 C fresh orange juice 1 TB grated orange zest 2 underripe pears, cored, peeled, and diced Mix the ingredients in a deep saucepan. Put the pan on medium heat and allow to boil until the cranberries pop, approximately 10 minutes. Remove from heat and carefully skim any foam from the surface. Allow the mixture to cool. Refrigerate. This relish will keep in a tight container, in the refrigerator for up to two months. Serve this relish at your next family or Thanksgiving meal. The taste is not overly sweet and complements roasted turkey pork or ham. The recipe is easy enough to allow the small cooks in the family to help with the meal.
11/19/2012 2:08:36 PM
(JTD)

Gobble-Gobble Fruit Plate for Kids

<a href="http://www.amazon.com/Favorite-Family-Meals-Annabel-Karmel/dp/0743275195?&linkCode=wsw&tag=tabup-20" target="_blank"><img alt="Fruit Salad Turkey" src="ImageHandler.ashx?id=e6a18b73-6449-458c-963f-65589b8a71d4&size=original" style="height: 188px; width: 250px; border-width: 1px; border-style: solid; margin: 10px; float: left;" /></a>   Getting kids to eat <a href="http://www.ucsfbenioffchildrens.org/education/encouraging_your_child_to_eat_fruits_and_vegetables/index.html" onclick="window.open(this.href, '', 'resizable=yes,status=no,location=no,toolbar=no,menubar=yes,fullscreen=no,scrollbars=yes,dependent=no'); return false;">fruits and vegetables</a> does not need to be a futile task. Even tweens and teens can have some fun with healthy foods. Engaging kids in the meal making seems to encourage positive eating habits. Setting an example of enjoying wholesome foods benefits parental health too. I’ve seen this fun and versatile recipe for a festive fruit plate in different forms. Try different combinations of fruit. It’s simple enough for kids to make for themselves and guests. A long time ago, when I was a teen, I would make something similar for the kids I babysat. Since then, I have made it for my own family. One year, my son designed the fruit plate as the centerpiece for our Thanksgiving dinner. Gobble-Gobble Fruit Plate Apple, sliced Mandarin orange, pink grapefruit, tangerine or Clementine orange (or use a combination), peeled and sectioned Pear, cut in half lengthwise, seeded and cored 2 dried apricots, sliced into thirds Small dollop of peanut or almond butter (honey works as glue, if avoiding nuts) 2 raisins 1 slice of a nut like almond, walnut or cashew 1 dried cranberry On a plate, place the apple slices and citrus fruit sections in a fan shape to make the turkey’s tail feathers. Alternate the fruit for visual appeal. Place the pear half on top of the slices to form is the turkey’s body.  Put slices of dried apricot at the bottom of the pear -- turkey feet! For the Face:  Use a bit of the peanut or almond butter to attach the raisins for his eyes. Use a little more of the peanut butter to attach the dried cranberry for his waddle. A bit of nut stuck to the cranberry is the beak.
11/15/2012 12:27:21 PM
(JTD)

DIY Holiday Gift -- Ginger Spice Muffin Mix

<a href="http://www.kingarthurflour.com/shop/gifts/gift-bags-and-tags" target="_blank"><img alt="Gift Tags" src="ImageHandler.ashx?id=9db35c29-f1f9-4764-9648-01a694657674&size=original" style="height: 226px; width: 150px; border-width: 1px; border-style: solid; margin: 10px; float: left;" /></a> Over the years, my kids and I have been making fun, thoughtful and affordable homemade gifts. A favorite among our family and friends is Ginger Spice Muffin Mix.  It makes a great “bread and butter” present to bring along if you’ve been invited to someone else’s house for the holidays.  It’s perfect for Thanksgiving. You don’t have to break the bank with expensive baking mix gift packages, as beautiful as some of those are . Creating your own mix package brings a personal touch you want for holiday gift-giving. Kids can lend a hand, too. This ginger spice muffin mix can be made by tweens or teens with little to no supervision. Younger kids may need a little help. <hr /> Ingredients for Ginger Spice Muffin Mix (per gift package): 1 ¾ C. flour 2 tbsp. sugar 3 tsp. baking powder 1 ½ tsp. baking soda 1 tsp. ground cinnamon ½ tsp. ground nutmeg ¼ tsp. ground ginger ¼ tsp. ground cloves ½ tsp. salt Mix these dry ingredients together in a bowl. Then, place the dry mix in a decorative food gift bag or a mason jar.   Get fancy with the packaging if you like, or keep the decorating elegantly simple or charmingly rustic.  Remember to add a gift tag and the following instructions: <hr />   Ginger Spice Muffin Mix Baking Instructions: 1 package or jar Ginger Spice Muffin Mix ¼ C. butter, melted 1 egg 1 tsp. vanilla 1 C. milk Preheat oven to 400 º F. Grease muffin tin. In a large bowl, combine the muffin mix with butter, egg, vanilla and milk. Stir until just blended. Do not over mix. Fill muffin tins 2/3 full. Bake for 15 minutes. Makes 12 muffins.
11/12/2012 10:15:22 AM
(JTD)

JTD is sharing a file Harvest Pumpkin Bread Recipe.docx

11/6/2012 9:10:33 AM
(JTD)

Harvest Pumpkin Bread

<a href="http://www.amazon.com/Norpro-Stainless-Steel-Inch-Loaf/dp/B000SSWXPO?&linkCode=wsw&tag=tabup-20" target="_blank"><img alt="November" src="ImageHandler.ashx?id=772ce733-915e-4bb3-9de4-83559b44cd1a&size=original" style="height: 188px; width: 250px; border-width: 1px; border-style: solid; margin: 10px; float: left; " /></a> November chills turn thoughts to warm treats and ways to use many of the same ingredients we enjoyed in October (plus some that edge toward holiday baking like cranberries and walnuts). This time of year is perfect for a special pumpkin treat for the family.  Using seasonal ingredients adds to the cozy feeling of time together.  Harvest pumpkin bread was the first baking session my son and I did together.  Kids love to stir, and greasing pans with a bit of shortening or butter ib a piece of waxed paper helps their fine motor skills and attention to detail (get those corners!). The recipe calls for canned pumpkin, but you may substitute <a href="http://allrecipes.com/howto/baking-with-fresh-pumpkin/" onclick="window.open(this.href, '', 'resizable=yes,status=no,location=no,toolbar=no,menubar=yes,fullscreen=no,scrollbars=yes,dependent=no'); return false;">fresh pumpkin</a>. Harvest Pumpkin Bread 1 c. sugar ¼ c. butter ¼ c. applesauce (no sugar added) 2 eggs 1 c. packed pumpkin (canned or fresh – not pie filling) 2 c. all-purpose flour ½ tsp. salt 2 tsp. baking powder ¼ tsp. baking soda 1 tsp. cinnamon ½ c. raisins or dried cranberries 1 tsp. grated orange rind ¼ c. orange juice (prepared or squeeze your own) ½ c. walnuts, chopped (optional) Heat oven to 350º F. Use vegetable shortening, butter, or vegetable spray to coat a 9x5x3 inch loaf pan. Using a mixer, beat together sugar, butter, and applesauce until creamy (approximately 5 minutes.) Continue beating and add the pumpkin. Mix until smooth. In a separate bowl, combine flour, salt, baking powder, baking soda and cinnamon. Stir the dry ingredients into the pumpkin mix with a spoon until just mixed with no lumps. Fold in the raisins, orange rind and orange juice. If using the walnuts, add them. Pour the batter into the prepared loaf pan. Bake for 60-65 minutes or use a wooden toothpick to test. The loaf is finished when the toothpick comes out clean.
11/6/2012 9:06:57 AM
(JTD)

Kids of All Ages Will Love a Mini Pizza Party

<a href="http://www.amazon.com/Old-Stone-Oven-14-Baking/dp/B000QJDBRY?&linkCode=wsw&tag=tabup-20" target="_blank"><img alt="Kid-made Pizza" src="ImageHandler.ashx?id=ae5a7b3a-7bdf-4682-911e-c6402824a3ea&size=original" style="height: 222px; width: 200px; border-width: 1px; border-style: solid; margin: 10px; float: left; " /></a> Kids love pizza, especially when they share it with friends. Pizza does not have to be just “junk” food. Parents can use a good time with friends to help their kids to make healthier choices. It’s easy to organize a mini pizza party and invite some of your child’s friends are over for an evening of cooking and eating.  This can be a great theme for a tween or teen birthday party. Kids enjoy creating their own mini pizzas with healthy ingredients you have assembled ahead of time. Be sure to create enough space for everyone. The first item is the dough. In advance, prepare homemade dough whether <a href="http://www.epicurious.com/recipes/food/views/No-Knead-Pizza-Dough-394696" onclick="window.open(this.href, '', 'resizable=yes,status=no,location=no,toolbar=no,menubar=yes,fullscreen=no,scrollbars=yes,dependent=no'); return false;">traditional</a> or <a href="http://www.amazon.com/Bobs-Red-Mill-Gluten-16-Ounce/dp/B001D0676C?&linkCode=wsw&tag=tabup-20" onclick="window.open(this.href, '', 'resizable=yes,status=no,location=no,toolbar=no,menubar=yes,fullscreen=no,scrollbars=yes,dependent=no'); return false;">gluten free</a>.  Alternatively, most grocery stores sell fresh or prepackaged dough.  Teens and little kids alike seem to enjoy rolling out their own dough. Give each kid a blob of dough and have the kids shape them into balls that may be rolled or patted out into whatever shape they like.  If you are using fresh or prepackaged dough, be sure to bake the rolled out pieces on a non-stick cookie sheet or pizza stone in a 400 degree oven for about 2-3 minutes (slight prebaking ensures a thoroughly baked crust). Remove the crusts from the oven and allow them to cool a bit so they do not burn small hands. Now, it’s time for the toppings. Have a variety available. Toppings could include fresh pesto, traditional pizza sauce or a brush of olive oil, a variety of shredded or thinly sliced cheeses or soy substitute, pepperoni, and vegetables like fresh tomatoes or slivers of summer squash. Once the children have assembled their pizzas, bake them at 400 degrees for about 10 minutes. Allow the pizzas to cool and enjoy!
10/24/2012 9:20:03 AM
(JTD)

Scavenger Hunt Soup

<a href="http://www.amazon.com/Nutshell-Library-Caldecott-Collection-Maurice/dp/0060255005?&linkCode=wsw&tag=tabup-20" onclick="window.open(this.href, '', 'resizable=yes,status=no,location=no,toolbar=no,menubar=yes,fullscreen=no,scrollbars=yes,dependent=no'); return false;"><img alt="Chicken Soup with Rice by Maurice Sendak" src="ImageHandler.ashx?id=04cedec1-e580-456f-b195-7bf9e432c68f&size=original" style="border-width: 1px; border-style: solid; margin: 10px; width: 205px; height: 274px; float: left;" /></a>     I told you once I told you twice All seasons Of the year Are nice For eating Chicken soup With rice!  --Maurice Sendak, Chicken Soup with Rice, 1962 Of the four books in Maurice Sendak’s little book collection called <a href="http://www.amazon.com/Nutshell-Library-Caldecott-Collection-Maurice/dp/0060255005?&linkCode=wsw&tag=tabup-20" onclick="window.open(this.href, '', 'resizable=yes,status=no,location=no,toolbar=no,menubar=yes,fullscreen=no,scrollbars=yes,dependent=no'); return false;">The Nutshell Library</a>, Chicken Soup with Rice has been a particular favorite in our home. Sendak describes each month of the year in relation to enjoying soup. A great way to introduce children to cooking, measurements and nutrition is to allow them to help create a delicious soup for lunch or dinner. Even though many children tend to be picky eaters, they seem more open to trying food that they have helped prepare. Since soup is so versatile, it is easy to make something tasty and nutritious from whatever you find in your pantry, refrigerator or garden. We like to call this “Scavenger Hunt Soup.” • Read a book about soup. In addition to <a href="http://www.amazon.com/Chicken-Soup-Rice-Book-Months/dp/006443253X?&linkCode=wsw&tag=tabup-20" onclick="window.open(this.href, '', 'resizable=yes,status=no,location=no,toolbar=no,menubar=yes,fullscreen=no,scrollbars=yes,dependent=no'); return false;">Chicken Soup with Rice</a> by Maurice Sendak, read <a href="http://www.amazon.com/Stone-Soup-Ann-Mcgovern/dp/0590416022?&linkCode=wsw&tag=tabup-20" onclick="window.open(this.href, '', 'resizable=yes,status=no,location=no,toolbar=no,menubar=yes,fullscreen=no,scrollbars=yes,dependent=no'); return false;">Stone Soup</a> by Ann McGovern. • Find tools for discussing nutrition with children on websites such as <a href="http://www.choosemyplate.gov/children-over-five.html" onclick="window.open(this.href, '', 'resizable=yes,status=no,location=no,toolbar=no,menubar=yes,fullscreen=no,scrollbars=yes,dependent=no'); return false;">ChooseMyPlate.gov.</a> • Go to the pantry and refrigerator with your children to “scavenge” what foods may be used for the soup. Some examples could be leftover roast chicken or turkey; fresh, frozen or canned vegetables of all colors; whole grains like bulgur, spelt, barley, wild or brown rice; firm tofu or beans; ready-made or homemade stock. • Explore seasoning with fresh or dried herbs and spices. Many herbs are easy to grow indoors or outdoors. Herbs like rosemary, oregano and sage are hearty and add savory flavors. Allow the child to choose and harvest. • Once everything is simmering in a pot, grab another book!
10/19/2012 11:50:47 AM
(JTD)

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