Chocolate Zucchini Cake

One of my mom's recipes (and a great way to use up garden zucchini):

Ingredients:
1/2 cup butter, softened
1/2 cup soil
1-3/4 cup sugar
2 eggs
4 Tbl coca
1/2 cup buttermilk
1 tsp. vanilla extract
2-1/2 cups flour
1/2 tsp. baking soda
1/2 tsp salt
1 cup walnuts, chopped (plus extra for the top)
2 cups zucchini, chopped fine (unpeeled)
chocolate chips (for the top)

Preheat oven to 325 degrees.

Grease and flour 9x13 inch pan and set aside.

Cream butter, oil and sugar.

Beat in eggs, cocoa, buttermilk and vanilla and set aside.

In a separate bowl, sift together flour, baking powder, baking soda, salt; add the first mixture and mix well.

Stir in 1 cup chopped walnuts and zucchini.

Pour into prepared pan. Sprinkle with chocolate chips and chopped walnuts. (sometimes I've used white chocolate chips)

Bake for 45 minutes or until toothpick inserted in the center comes out clean.

Grilled Honey-Mustard Pork Chops

Ingredients:

4 pork boneless loin chops

1/4 cup honey

2 tablespoons Dijon mustard

1 tablespoon orange juice

1 teaspoon cider vinegar

1/2 teaspoon Worcestershire sauce

dash of onion powder

Directions:

Heat coals or gas grill. (Alternatively, you can cook these in a pan with a little vegetable oil; keep the heat on medium or lower)

Remove fat from pork

Mix remaining ingredients in small bowl

Cover and grill pork 4 to 6 inches from medium heat 14 to 16 minutes, brushing occasionally with honey mixture and turning once, until pork is slightly pink in center. Discard remaining honey mixture

Lime bars

I needed to make something to take to a family Easter gathering today and when I opened my cookbook cupboard, an idea popped into my head. Just seeing the "Always on Sunday" cookbook by Eleanor Ostman (former Pioneer Press food writer), I immediately thought of Lime Bars.

Man are these good! Of course, they are pretty much just butter and sugar -- with a little lime thrown in.

Here's the recipe:

2 cups flour
1/2 cup powdered sugar
1 cup butter (softened)
4 eggs
2 cups sugar
Dash of salt
1/3 cup fresh lime juice (about 4 limes)
Green food coloring (optional)
Powdered sugar (for dusting after baking)

Preheat oven to 350 degrees.
In bowl, combine flour and powdered sugar. Cut in butter. Press mixture into 13-by-9 inch baking pan.
Bake for 20 to 25 minutes or until golden.

While that is cooking, beat eggs on high speed with electric mixer until light and pale yellow in color.

Gradually add sugar and salt.

Add lime juice and 2 or 3 drops of green food coloring (optional). (I used 3 drops and it was a bit more green and it was a rich green. Two is likely sufficient so that people know they are lime and not lemon). Continue to beat at high speed.

Pour over hot crust. Return to oven for 20 to 25 minutes longer, or until golden. Sprinkle at once with powdered sugar (I poured it through a sifter to make the sugar lighter)

Christmas cookies

I made cookies today, starting with Jamey's favorite Peanut Blossoms. I also had hoped to make Spritz but couldn't find my cookie press. Finally after searching the house high and low, I found it in the last possible cupboard. Whew. So I'll get to those another day.

I also tried to make sugar cookies in a special pan I bought a few years ago. The spots for the cookies are recessed and have different shapes. The recipe said to press the cookie dough into the cavity, but didn't say anything about how much dough. So I filled each cavity, not thinking about how thick they would be. They ended up being like mini cakes! Obviously not correct, since it took way longer to bake and didn't make as many cookies as the recipe said. So if I try those pans again, I'll have to remember to make them really thin!

So then I made rolled sugar cookies, this time trying out new recipes for both the cookie and the icing. Both turned out fantastic!

Here's the cookie recipe:
http://allrecipes.com/recipe/the-best-rolled-sugar-cookies/

And here's the icing recipe:
http://allrecipes.com/recipe/sugar-cookie-icing/detail.aspx

Turkey Macaroni Bake

I just made this for dinner tonight, using some of the leftover Thanksgiving turkey. I doctored it a bit, adding peas and the orange and white purees that I add to mac-n-cheese. The orange puree is carrots and sweet potatoes. The white is great northern beans. Put them together and they have a cheesy flavor that blends in well with cheesy things. We'll see how this one turns out!

http://allrecipes.com/recipe/turkey-macaroni-bake/detail.aspx

Pumpkin muffins

These are the most delicious (and easy!) muffins. I tweaked by adding brown sugar and cinnamon on the top before baking.

http://allrecipes.com/Recipe/easy-pumpkin-muffins/detail.aspx

Kids' sneaky chili

Tonight I experimented by merging a couple different recipes to make chili that might appeal to the kids. Both of them ate it! Ben, especially gobbled it down.
I used a variety of beans (basically what I had in the house); you could probably use just about any beans. This has 1 more can of beans than usual, so it's less soup and more casserole -- which is easier for little ones to eat.

Here's the recipe:

2 pounds ground beef
1 can black beans
1 can mild chili beans
1 can great northern beans
2 cans stewed tomatoes (DelMonte "regular")
chopped yellow onion (or onion powder)
garlic salt
pepper
2 tablespoons brown sugar
1/2 package McCormick chili seasoning (regular)
2 tablespoons tomato paste
6 to 8 tablespoons green puree (sneaky chef cookbook)

Brown 2 pounds of ground beef and onion (unless using onion powder)
Drain off fat
Add garlic salt, pepper (and if necessary, onion powder)
Transfer to soup pot
Add remaining ingredients and stir
Cook over medium low heat for 50 minutes or longer, then allow to simmer

Optional serving ideas: serve over brown rice and/or with shredded cheese


Green Puree recipe (can make ahead and freeze into portions)
3 tbs Water (3 Tbs)
1 cup Peas, Green Frozen
2 cups broccoli florets
2 Cups Spinach Leaves, Raw
To prepare in the microwave:
1. Place the broccoli and spinach in a microwave-safe bowl, cover with water, and microwave on high for 8 to 10 minutes, until very tender.
2. Add peas for last 2 minutes of cooking. Drain.
3. Place the vegetables in the bowl of your food processor along with 2 tablespoons of water.
4. Puree on high until as smooth as possible. Stop occasionally to push the contents to the bottom.
5. If necessary, use another tablespoon of water to smooth out the puree.

Rhubarb Bars

I made this over 4th of July weekend. I remembered my Mom making them, but I had forgotten how truly AWESOME they really are. I'm still craving them....

Rhubarb Bars

3 cups cur rhubarb
1-1/2 cups sugar
1/4 cup cold water
2 TBSP Cornstarch
1 tsp vanilla

Combine all above ingredients in a small saucepan and cook over medium heat until thickened; cool.

Preheat oven to 350 degrees. Combine the follow ing just like a pie crust:
1-1/2 cups oatmeal
1-1/2 cups flour
1 cup brown sugar
1 cup margarine, softened
1/2 cup chopped walnuts

Put 3/4 of mixture in a jelly roll pan. Spread rhubarb mixture over top. Sprinkle remaining crumb mixture over top.

Bake 30-35 minutes until golden brown

Spinach and black bean lasagna

My latest discovery from my pile of cookbooks.....Even Jamey liked it:

Spinach and Black Bean Lasagna (from the Dinner Doctor Cookbook)

2 cans (15 oz) black beans, drained
1 jar (26 oz) tomato-based pasta sauce
1/2 tsp ground cumin
1 container (15 oz) ricotta cheese
1 pkg (10 oz) frozen chopped spinach - thawed and well drained
2 large eggs, lightly beaten
9 lasagna noodles
1 pk (2 cups) shredded Monterey Jack cheese (recipe calls for the kind with Jalapeno peppers, but I just used plain)

1. Preheat oven to 375 with rack in center of oven
2. Cook lasagna noodles
3. Puree beans with pasta sauce and cumin
4. In another bowl, mix the ricotta, spinach, and eggs.
5. Spoon one third of bean mixture on bottom of a 13x9 baking glass or ceramic baking dish.
6. Put on 3 lasagna noodles
7. Spoon on half the spinach mixture and spread evenly
8. Scatter 1 cup of cheese
9. Spread remaining spinach mixture on
10. Add 3 noodles
11. Spread half of the remaining bean mixture on
12. Add last 3 noodles
13. Top with remaining bean mixture

Cover with foil and bake 40 to 45 minutes (until bubbling). Scatter remaining 1 cup of cheese evenly and cover the dish again with foil. Let the lasagna rest until the cheese melts (at least 10 minutes).

Our favorite recipe!

Barley-Black Bean Burritos


Serving Size : 10 Preparation Time :0:00

1 cup barley -- (fine barley)
1 cup frozen whole kernel corn
1/3 cup water
1 TB fresh lime juice
2 tsp Mexican seasoning
2 tsp bottled minced garlic
14 1/2 ounces black beans, canned -- rinsed and drained
15 ounces vegetable broth -- (1 can)
1 can Mexican tomatoes -- diced tomatoes and green chiles
1/4 cup fresh cilantro
12 flour tortillas -- (6 to 7")
3/4 cup Monterey jack cheese -- w/jalapeno peppers, shredded
iceberg lettuce -- Shredded , optional
salsa -- optional

Place first 9 ingredients in a 3 to 4 quart slow cooker; stir well. Cover with lid; cook on low heat setting for 6 1/2 hours or on high for 3 hours 15 minutes or until barley is tender and liquid is absorbed. Stir in cilantro.

Heat tortillas according to package directions. Spoon 1/2 cup barley mixture down center; sprinkle with 1 tablespoon of cheese. Serve on shredded lettuce and top with salsa, if desired. Yield: 6 servings (Serving size: 2 burritos)

Easy and Delicious Turkey Breast

I tried a new crock pot recipe last night that is really great. The ingredients make it sound a bit weird, but it has amazing flavor and it was super easy to make (my favorite thing these days!).

Easy and Delicious Turkey Breast
1 turkey breast (I used one that was about 3 or 4 pounds, I think)
15 oz can whole berry cranberry sauce
1 envelope dry onion soup mix
1/2 cup orange juice
1/2 tsp salt (I skipped this and it was fine)
1/4 tsp pepper

1. Place turkey in slow cooker
2. combine remaining ingredients. Pour over turkey
3. Cover and cook on Low 6-8 hours.

I cooked it for 8 hours (it was overnight) and it was a little dry. I think 6 or 7 would've been better.

Best pork roast ever

Last weekend I tried a new pork roast recipe and it was a huge hit for the whole family, especially the babies! And the best part is that it's super easy to make.

2 or 3 pound pork roast
1 can pineapple (include juice)
1 1/2 cups dried cranberries (the recipe called for chopping them, but I didn't and it seemed fine)
Salt and pepper to taste

Rub roast with salt and pepper and put in slow cooker. Dump pineapple and cranberries on top. Cook on low for 6-7 hours (depending on size).

Curry Broccoli Slaw

Here's the salad that we had at Ben & Maddie's first birthday party, which was a big hit. Everyone commented on how this sure didn't taste like broccoli! A great way to sneak in the good stuff on someone who doesn't like broccoli.

Ingredients

* 1/2 pound bacon
* 6 cups fresh broccoli slaw
* 1/2 cup diced onion
* 1/2 cup dried cherries
* 1/2 cup sunflower seeds
* 3/4 cup mayonnaise
* 1 teaspoon curry powder
* 2 tablespoons cider vinegar
* 1/4 cup white sugar

Directions

1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
2. In a large bowl, combine the bacon, broccoli slaw, onion, dried fruit and sunflower seeds.
3. Whisk together the mayonnaise, curry powder, vinegar and sugar.
4. Pour dressing over salad; toss to coat, and marinate over night

Applesauce 2008

I made my first batch of applesauce for the year, yielding 14 pints! I used some of the earlier varieties of apples, which aren't as sweet as the later ones so I had to add some sugar to this batch. This time I used 2 pecks of apples -- 1/2 each of the following: Paula Red, Wealthy, Macintosh and Beacon (not quite a full peck of Beacon, since I kept some of those for eating).

I'm planning to do a second batch at the end of September when the sweeter varieties will be ready.

Spaghetti sauce

Today I successfully made (and canned!) my first batch of homemade spaghetti sauce -- from tomatoes I grew myself.

We put in 8 tomato plants at the start of the summer and they are just hitting full stride in yielding fruit. The recipe I'm using, from a friend of mine, only requires pureeing the tomatoes -- don't need to blanch -- so it's really easy. I've been pureeing batches as I get too many to eat and freezing the puree.

Each batch of sauce makes 4 to 5 quarts. Today I got 4 quarts, plus a little extra that I froze. Plus I've got 2 more quarts of puree waiting in the freezer -- I'll probably have enough for another batch of sauce by next weekend.

To go with the new sauce I also tried a new recipe for homemade italian meatballs. My husband is really picky on his meatballs and somehow I stumbled on exactly the right recipe! They were a big hit!

Cranberry Delight Spread

I made this cracker spread for my birthday party last weekend and it was a huge hit! I could see putting this on bagels for breakfast, too.

Ingredients:
1 package (8 oz) cream cheese, softened
2 tablespoons frozen orange juice concentrate, thawed
1 tablespoon sugar
Zest of 1 orange
1/8 teaspoon cinnmon
1/4 cup finely chopped dried cranberries (Craisins)
1/4 cup finely chopped pecans (optional)

In a small mixing bowl, beat cream cheese, orange juice, sugar, orange zest and cinnamon on medium speed until fluffy.

Stir in cranberries and pecans. Refrigerate at least 1 hour.
Makes 12 servings.

Barley-Almond Pilaf

I tried a new recipe tonight and this one is definitely a hit. It tastes great, plus is loaded with protein and fiber, and not very many calories. A great substitute for potatoes or rice.

Ingredients:
1 teaspoon olive oil
1 small onion, finely chopped
3/4 cup pearled barley (I used medium barley)
2 cups chicken broth (I used low-sodium version)
Salt and pepper to taste
1/4 cup toasted almonds, crushed (I bought "Almond Accents" from the produce section. They are already slivered, toasted & flavored)

Heat olive oil in a medium-size heavy saucepan over medium heat. Add onion and saute until translucent, about 5 minutes. Add barley and stir constantly for 2 minutes.

Pour chicken broth into the pan and bring to a boil (let it boil for a couple minutes). Reduce heat to low and cover. Cook until barley is almost tender, about 30 minutes. Remove pilaf from heat and let stand 10 minutes; season with salt and pepper and stir in almonds.

Christmas cookies

For those of you rushing to make Christmas cookies in the next week, you might want to check out this little database that I built for the Pioneer Press. It contains cookie recipes that readers submitted to us last month. This page allows you to search by type of cookie, name or even on any given ingredient. When we were building this application, the food editor, who oversees this recipe thing every year, was thrilled to work with someone who actually knew her way around a recipe! It was kind of fun, too - although a big departure from what I usually work on. This is an example of where my skills are needed for far more than just "news" and I find myself helping simply because there isn't anybody else to do it.

Hashbrown Turkey

Here's a recipe that even my husband liked....

Ingredients:
One 16-oz bag frozen hashbrowns, THAWED (the thin kind like you get at restaurants)
1/2 cup, plus 1 tablespoon flour
1/3 cup grated parmesan cheese
4 scallions, finely chopped (optional)
3 large eggs
1/4 cup vegetable oil
4 turkey cutlets, pounded thin (about 1 1/2 pounds total)

Directions:
1. In a wide, shallow bowl, toss the potatoes with 1 tablespoon flour, then with the parmesan cheese and scallions; season with salt.
2. Place the eggs in another wide, shallow bowl and beat lightly.
3. Place the remaining 1/2 cup flour in another shallow bowl and season with salt.
4. In a large, heavy nonstick skillet, heat 2 tablespoons oil over medium-high heat.
5. Working with one piece at a time, coat the turkey cutlet with flour, shaking off the excess, then dip in the eggs and transfer to the potato mixture, pressing potato onto each side.
6. Cook the cutlets in the skillet with more oil as needed, turning once, until the potato coating is golden and crisp. About 5 minutes per side. Transfer to parchment paper or paper towels to drain.

My first attempt at canning

 

Above is the result of my first attempt at making applesauce and canning! I helped my mom can all kinds of things (tomatoes, pickles, etc) when I was a kid but I couldn't remember much. Thank god for directions!

I found a web site with step-by-step directions (including pictures) on how to make applesauce. They recommended getting the attachments for the Kitchen Aid stand mixer that I have (the big heavy duty one). The attachment is a food grinder/sieve type of thing that is awesome at grinding down soft cooked apples into perfect sauce. I was stunned at how easy it was.

The attachment came as part of a set that also includes a food grinder and pasta maker. I'm anxious to try the other accessories!

The canning part was a bit harder. I was scared to death that they wouldn't seal properly. I'm still a bit worried cause the second batch I made has some air gaps in the sides. I didn't push down the sauce enough to make sure there weren't any gaps.

I ended up making two batches. The first one used one peck of honeycrisp, one peck of Courtland and a partial peck of MacIntosh. That made just over 7 pints.

So I went to a nearby orchard (just a small one) and got one peck of "red" Haralson and one peck of "red" Courtland. The woman at the orchard said the red varieties were sweeter than the regular Haralson and Courtlands. In the end, I think that batch tastes way better than the first batch!

Next year I'm going to try mixing four varieties of apples. I've read that the more varieties you put in the better tasting the applesauce. Since the canner takes 7 jars at a time, four pecks of apples would be about right for making 14 pints.

For the canning part, I bought a Ball Home Canning Basics Kit

It had everything you need, including a great book with directions and tons of recipes. Maybe next year I'll stretch my skills a bit further and make some kind of jam or even pickles. Jamey would probably love the pickles.