October 30, 2007
Whole Wheat Sunflower Seed Herb Bread
Nothing beats home baked bread. It tastes heavenly and it doesn't have all those nasty preservatives, high fructose corn syrup or trans-fats! If you have a bread maker it's even easier! By utilizing whole grains and natural sweeteners you can make a killer loaf of bread that isn't so bad for you.
What You'll Need:
1 1/4 cup evaporated skim milk
1/3 cup of warm water
1 1/2 cups of white whole wheat flour
1 1/2 cups of whole wheat flour
1/4 cup of honey
2 tablespoons of olive oil
2 teaspoons of sea salt
1 1/2 teaspoons of dried basil (optional)
1 teaspoon of dried thyme (optional)
4 teaspoons of yeast
1 tablespoon of wheat germ
1 tablespoon of wheat bran
1 tablespoon of ground flax seed
1/2 cup of raw, unsalted sunflower seeds
Dump ingredients into a bread maker and set to the 2 pound whole wheat cycle.
If you wanted it would be simple to make this bread the traditional way too. Mix the ingredients until the dough forms. Let rise in a greased bread pan for 1 hour. Preheat you oven to 375 F and bake until golden brown (approximately 30-40 minutes).
Notes: You can use any herbs you like. 2 tablespoons of chopped dry rosemary and 1 teaspoon of garlic powder for Garlic Rosemary bread. You could add in a couple of tablespoons of dill and a cup or so of cheddar for a lovely Cheddar Dill Bread.
Posted by Dianne at 7:15 AM | Comments (3) | TrackBack
October 29, 2007
Peanut Butter Oatmeal Cookies
This is a new twist on the standard oatmeal cookie or even a twist on the standard peanut butter cookie. Meld them together and you get a great combination! This is another go to treat to share!
What You'll Need:
2 sticks of butter, softened
2 cups of natural brown sugar
2 eggs
1 cup of natural peanut butter
1 teaspoon of sea salt
1 teaspoon of baking powder
1 teaspoon of baking soda
3 cups of unbleached all-purpose flour
1 cup of thick rolled oats
Cream butter, sugar, eggs and peanut butter. Stir in salt, baking powder and baking soda. Add flour and mix until incorporated. Stir in oats and drop by rounded tablespoon full onto baking sheets lined with parchment paper or a Silpat. Bake for 10 minutes and let cool for 5 minutes before removing from pan.
Makes 4 1/2-5 dozen cookies.
Notes: You can add in a cup of chopped peanuts for an added crunch. You could also make this recipe with other nut butters and nuts instead of using peanut butter peanuts. Cashew butter and cashews would be good or almond butter and almonds.
Posted by Dianne at 9:08 AM | Comments (0) | TrackBack
October 26, 2007
Twice Baked Potatoes
Twice Baked Potatoes are perfect on a crisp fall evening, or a cold winter evening, or a brisk spring evening, or even a warm summer evening! Oh who am I kidding, they are good whenever! This makes the perfect side dish or throw in a salad and you've got yourself a meal!
What You'll Need Per Person:
1/2 potato, baked and pulp scooped out and reserved
Extra virgin olive oil
1/4 cup red onion, chopped
1/3 cup of broccoli, chopped
1 large button mushrooms, chopped
1 ounce of shredded cheese (Note: Any cheese will work. I usually use white cheddar or Monterrey Jack.)
Sea salt
Black Pepper
Bake potato and sit aside to cool. Once cool cut in half and scoop out pulp leaving a 1/4 inch rim similar to a potato skin. Place pulp in bowl and set aside. Place potato skins on a baking pan and set aside.
Preheat oven to 400 F.
Sauté onion, broccoli and mushroom in a little extra virgin olive oil until just tender (about 2-3 minutes) and add to the bowl with the potato pulp. Stir in cheese, salt and pepper until incorporated. Fill each skin with half the veggie potato mixture. Bake for 15-20 minutes until potato starts to brown.
Notes: Any veggies will work. You can make a southwestern potato by adding in some salsa and/or a little chicken. The possibilities are endless.
Posted by Dianne at 8:01 AM | Comments (1) | TrackBack
October 25, 2007
Pumpkin Raisin Cookies
Yes, we're back in pumpkin mode! Alexis is a pumpkin fanatic so what can I say? The best part is that these cookies are very cake like in consistency and are scrumptious to boot. Utilizing fresh pumpkin is fun this time of year and these little gems are great for a treat!
What You'll Need:
1 cup of butter, softened
2 eggs
1 tsp of vanilla
1 1/2 cups of natural brown sugar
2 cups of mashed pumpkin
1 1/2 cups of raisins
1 1/2 cups of nuts, chopped (Notes: I prefer pecans, but you can use walnuts and as always you can leave out the nuts all together.)
4 cups of all purpose, unbleached flour
1 tsp of baking powder
1 tsp of baking soda
1 tsp of sea salt
1 tsp of cinnamon
1/2 teaspoon of nutmeg
1/4 teaspoon of ground cloves
Preheat oven to 350 F.
In a large bowl cream together butter through pumpkin until smooth. Add raisins and nuts and stir until mixed. Set aside.
Sift together remaining ingredients and slowly add to pumpkin mixture stirring until just incorporated. Drop by rounded tablespoonful onto a baking sheet lined with a Silpat or parchment paper. Bake for 12-15 minutes or until slightly browned.
Makes roughly 4-5 dozen cookies.
Notes: Another nice addition to this cookie are raw pumpkin seeds. A friend of mine made them using cranberries instead of raisins and said that they were great. I'll have to take her word on that because I detest cranberries! ;o)
Posted by Dianne at 8:28 AM | Comments (1) | TrackBack
October 24, 2007
Whole Wheat Banana Muffins
This recipe is a healthier take on my Mom's traditional Banana Bread recipe utilizing whole grains and natural sugars. The great thing is that in muffin form it's also quick and easy! They are good hot right of the oven or cold the next day. If you like banana muffins then these are the way to go!
What You'll Need:
1/2 cup of unsweetened apple sauce
1 cup of honey
2 eggs
3 very ripe bananas, mashed
1 teaspoon of baking soda
2 teaspoons of baking powder
1 teaspoon of sea salt
2 teaspoons of vanilla
1 cup pecans, chopped (Note: You can use any nut you like or even omit them.)
2 cups of white whole wheat flour
Preheat oven to 350 F.
Cream bananas, honey, eggs and apple sauce until relatively smooth. (Note: A few banana chunks here and there is not a bad thing.) Add remaining ingredients, except flour and mix well. Stir in flour until just incorporated.
Scoop out into a muffin pan that has been sprayed with non-stick spray or has liners and bake from 12-15 minutes until golden brown and muffins stick done.
Makes approximately 24 muffins.
Notes: You can add in a cup of other fruits along with the bananas if you like such as peaches or blueberries. You can also add in a cup of peanut butter for a different twist.
Posted by Dianne at 7:43 AM | Comments (2) | TrackBack
October 23, 2007
Fun Halloween Recipes
Check out these fun Halloween recipes! What's not to like? <:o)
Posted by Dianne at 5:11 PM | Comments (0) | TrackBack
Whole Wheat Pasta Salad
Pasta Salad is a great go to dish and makes a wonderful pot luck recipe. By using whole grain pasta you're making it that much better and the really great thing is much like soup it just gets better and makes wonderful left overs!
What You'll Need:
1 - 10 ounce box of whole wheat pasta (Note: I like Hodgson Mill Organic Whole Wheat Spirals with Milled Flax Seed
1 cup of fresh or frozen peas
1 cup of fresh or frozen corn
1 small red onion, chopped
1 large carrot, shredded
1 an English cucumber, chopped
1 teaspoon of dried oregano
1/2 teaspoon of dried basil
1/2 cup of freshly grated Parmesan Cheese
1 pinch of sea salt
Freshly ground black pepper
1/2 cup of olive oil
2 tablespoons of vinegar (Note: Sometimes I use apple cider and sometimes I use white balsamic vinegar. It's a matter of personal taste.)
Cook pasta according to package directions and cool to room temperature. Set aside. (Note: You can fast cool the pasta by running cool water over it and use it immediately if you like.
Place all of the veggies in a large bowl and toss to mix. Add pasta to veggie mixture and toss until mixed. In a small bowl mix remaining ingredients until well incorporated and pour over pasta mixture. Stir well.
Serve chilled or at room temeperature.
Note: Other veggies would work well. You can also use other herbs if you prefer or different rations. The key is to make it taste good using the ingredients you like.
Posted by Dianne at 7:33 AM | Comments (2) | TrackBack
October 22, 2007
Pumpkin Apple Butter
This is a fall time favorite of mine! The apple sort of fades into the background and sweetens the pumpkins. The combination together is very scrumptious. Try it and see!
What You'll Need:
2 cups of fresh pumpkin puree (Note: If you don't have fresh pumpkin or would rather not bother with it you can use 1 - 15 ounce can of pumpkin instead.)
2 peeled and grated apple (Note: Any type of apple will do. I normally use Fujis or Galas.)
1 cup of unsweetened apple juice
1/2 cup of Natural Dark Brown Molasses sugar (Note: Any type of natural brown sugar will do.)
1 tsp of cinnamon
1/2 tsp of ground cloves
1/2 tsp of nutmeg
In a large pot dump in all ingredients and stir. Bring to a boil and then reduce to a simmer. Cook for 1 1/2 hours stirring from time to time. Apples will break down and mixture will thicken slightly.
You can either can this mixture if you like or you can store it in the fridge. If you do can it it needs to be refrigerated after opened. Once in the fridge it will last 2-3 months.
Serve on toast, biscuits, etc. This recipe can easily be doubled, tripled, etc. Also it's very forgiving so a little more of something or a little less won't matter.
Notes: You could substitute maple syrup or honey for the brown sugar. Any natural sugar will work.
Posted by Dianne at 7:56 AM | Comments (4) | TrackBack
October 19, 2007
Tortilla Soup
What's better than a nice big bowl of soup? Especially on a lovely Fall evening! For years I had been meaning to come up with a delicious tortilla soup, but never thought about it when I was in the kitchen. I enjoyed it out and about sometimes, but I just never got around to making it at home. This version is just perfect with just the right punch and creaminess. If you like Tortilla Soup try it and see!
What You'll Need:
1 tablespoon extra virgin olive oil
1 red onion, chopped
4 garlic cloves, minced
4 large button mushrooms, chopped
1 pinch of sea salt
1 pinch of black pepper
1 teaspoon of cumin
2 tablespoons of chili powder
1/4 teaspoon of cayenne pepper (Note: Or more if you want it to have more of a kick.)
1 quart of stewed tomatoes (Note: I used some I had canned, but you could easily use store bought. Look for the low or no salt variety.)
1 container of vegetable broth
1 cup of frozen corn
10 corn tortillas, cut into small strips
1/2 cup of parsley, chopped
Sauté onion, garlic and mushrooms until just tender. Add in all of the seasonings and then add tomatoes, broth and corn. Bring soup to a boil and then reduce heat to a simmer. Cook for at least 30 minutes. Stir in tortillas and parsley and cook for 20 additional minutes. Serve with chips, guacamole and/or cheese.
Notes: If you wanted you could use chicken broth instead of vegetable. You can also add some shrimp or chicken if you want to "beef" it up, but it's equally as good in the vegetarian state above.
Posted by Dianne at 7:54 AM | Comments (4) | TrackBack
October 18, 2007
Baked Pears with Goat Cheese and Honey
It's pear season! You've got to love Fall! Goat cheese and honey, meld together with the pears to makes a scrumptious taste combination. This is a simple, quick, delicious dessert that you'll love!
What You'll Need Per Person:
1/2 a pear with the core scooped out
1-2 tablespoons of goat cheese
Honey
Preheat oven to 375 F.
First you want to scoop out the core of the pear:
Next stuff the center with goat cheese:
Bake for 10-15 minutes until pear is soft and goat cheese is slightly golden.
Remove from oven and drizzle with honey. Serve immediately.
Notes: If you want to you could use blue cheese instead of goat cheese, but I'd omit the honey. Chopped pecans or walnuts would also be a good addition to sprinkle on top before baking.
Posted by Dianne at 9:56 AM | Comments (2) | TrackBack
October 17, 2007
Wordless Wednesday
Posted by Dianne at 11:28 AM | Comments (2) | TrackBack
Pomegranates
It's finally that time of year again...Pomegranate season!
Alexis and I picked up a couple of the lovely bundles the other day when we were at the store and we brought them home and immediately cracked one open and pulled out all the little gems! Alexis was mostly eating them as we went, while I was placing some in a jar for later, but that's how things go around here. ;o)
For the most part Alexis and I just eat them for breakfast or snacks and sometimes I even toss them in some yogurt alone or along with other fruit, but I started thinking about cooking with them and wondered if anyone out there in cyberland had ever done just that. I've seen them tossed into salads and things of that nature, or made into dressings, but can you bake with them? Or any other tips and hints I might want to try?
For now the lovely little Pomegranate yummies are stowed in the fridge in a glass jar from which we snack, but I want to do something more. So tell me people...What do you like to do with your Pomegranates?
Posted by Dianne at 7:56 AM | Comments (0) | TrackBack
October 16, 2007
13-Bean Soup
As a kid growing up in the south pinto beans were a big thing and I'll readily admit I HATED them at the time! In fact I kept on hating them up until the point that I was pregnant with Alexis and then I craved them! Beans now are one of her favorite foods. Go figure. Now I like beans from time to time, yes even pinto beans and this soup mix reminds me a lot of the pinto beans my mom used to make as a child, even though there are more than just pintos in the mix.
The mix consists of navy beans, black beans, red beans, pinto beans, baby lima beans, large lima beans, garbanzo beans, red lentils, great northern beans, kidney beans, black-eyed peas, yellow split peas, green split peas and regular old lentils. Sure this is a "packaged" bean mix, but it's just beans and all natural with no additives as Bob's Red Mill is famous for and to be honest who wants to go to all the work to put them together yourself?
This soup is a simple, warm, hearty, delicious meal that is just perfect for a crisp fall evening. Who says delicious has to be difficult? Sometimes simple and straight forward is the way to go.
What You'll Need:
1 package of Bob's Red Mill 13 Bean Soup, soaked overnight
1 onion, chopped
Water or broth
Soak beans overnight.
Rinse beans and dump into a large pot. Chop an onion and dump that in with the beans. Cover with water or broth until just covered. Add a pinch of sea salt and some freshly ground black pepper and bring to a boil. Reduce heat and cook covered for 1-2 hours until beans are tender and soup is creamy.
Notes: There are really not notes for this one, but as I mentioned before old habits die hard! ;o)
Posted by Dianne at 1:35 PM | Comments (2) | TrackBack
October 15, 2007
A Little of This and That Risotto
Risotto is a go to dish at my house, yet it is rarely the same twice. It will always have Parmesan, but often I like to throw in goat cheese too. I mix and match the other ingredients as the whim strikes me. This version is a little of this and that that I needed to use up in the refrigerator. It's a very easy dish to mix and match, but it always turns out fabulously!
What You'll Need:
Extra virgin olive oil
1 small onion, chopped
1 carrot, shredded
1 can of artichoke hearts, drained and chopped (Note: This was what I had left over from when I made the Chicken, Artichoke and Spinach Pizza so it was short two hearts, but you could easily use the whole can instead. Risotto is a very giving dish. A little more, a little less, it won't matter in the long run.)
Sea salt
Freshly ground black pepper
1 cup of risotto rice (aborio rice)
Broth or water
1 cup of Parmesan cheese, shredded
In a large skillet or stock pot sauté onion, carrot and artichokes with a pinch of sea salt and some freshly ground black pepper until onion is tender. Stir in risotto and cook for 1 to 2 minutes. Add broth or water to cover the ingredients in the pot and cook, stirring occasionally and adding water or broth as it evaporates as necessary until risotto has plumped and is done through. Remove from heat and stir in Parmesan. Let sit for 2-3 minutes before serving.
Notes: The longer it sits the creamier it gets. You can add any veggies or meat that you like. As I said before risotto is a very giving dish.
Posted by Dianne at 7:33 AM | Comments (0) | TrackBack
October 12, 2007
Parmesan Pea Pasta
Creamy pasta! What's not to like? This dish is quick, easy and versatile. It also draws raves. What better for a quick, delicious dinner on a week night?
What You'll Need:
Extra virgin olive oil
1 small onion chopped
2 cloves of garlic, minced
2 cups of frozen or fresh peas
Sea salt
Freshly ground black pepper
1 cup of fat free half and half
3/4 cup of Parmesan, shredded
1/2 cup of mozzarella, shredded
2 cups of cooked spaghetti noodles
In a large skillet sauté onion, garlic and peas with a pinch of sea salt and freshly ground black pepper until onion is tender. Stir in half and half and cheese and stir until the cheeses melt. (Note: Some mozzarella is slightly stringy when it melts. If this happens don't worry about it. It won't change the taste of the dish.) Once the cheese melts stir in cooked spaghetti and stir to coat. Serve immediately.
Makes 2 servings.
Notes: Shrimp or chicken could easily be added to this dish. You could add in other vegetables as well.
Posted by Dianne at 7:47 AM | Comments (5) | TrackBack
October 11, 2007
Let's Celebrate!
Last week I was having one of the conversations you have with yourself in your head and I thought "Self you need to get the Dorie Greenspan
I also got lots of lovely cards and some good old fashioned cash. What's not to like? I think I have almost enough to get that iPod touch
As I've said before I believe in celebrating the day instead of mourning it and it's another year and there are so many things to do and see! There are adventures to be had, experiences to enjoy, sensations to savor! Goodbye 33, hello 34! It's time to celebrate!
Posted by Dianne at 8:01 AM | Comments (8) | TrackBack
October 10, 2007
Wordless Wednesday
Posted by Dianne at 1:25 PM | Comments (7) | TrackBack
Caramel Apple "Brownies"
It's treat day again at Jamison's office! I love trying something new and then sending it with Jamison so I'm not tempted to eat more of it than I should! ;o) Although there is no chocolate in this recipe it's still very brownie like. With the abundance of apples this time of year it's fun to come up with new things to do with them.
Caramel Apple "Brownies" take the best of two worlds and bring them together. You've got your apple and you've got your caramel, but in a totally different combination than your basic caramel apple, which I might add are one of my favorite treats! Who says you can't bring a little fusion to dessert? ;o)
What You'll Need for the Brownies:
1 stick butter, softened
2 eggs
1 cup of organic cane sugar
1 teaspoon of salt
1 teaspoon of baking powder
1/2 teaspoon of baking soda
1 heaping teaspoon of cinnamon
1 cup of walnuts, chopped
2 cups of unbleached all purpose flour
2 large apples, cored and chopped
Preheat oven to 350 F.
Cream together butter through cinnamon until smooth. Stir in nuts until incorporated into the wet mixture. Slowly add flour and stir until just mixed. Add apples and stir to incorporate throughout the mixture. Spread apple mixture into a 13 X 9 inch baking dish that has been sprayed with non-stick spray. Bake for 35-45 minutes until golden brown and "brownies" stick done.
Remove from oven and set aside to cool.
What You'll Need for the Caramel Topping:
1 cup of organic cane sugar or natural brown sugar
1/2 cup of dairy (Note: You can use half and half, fat free half and half or heavy whipping cream.)
While the "brownies" are beginning to cool mix sugar and dairy in a medium sized pot and cook, not stirring, until it turns a golden amber color. If you want you can swirl the pan a few times instead of stirring. (Note: I like to bring the mixture to soft ball stage (235 F) on a candy thermometer, but you don't have to check the temperature if you don't want to. When it turns amber it's ready to go.) Remove from heat and let sit for about 2-3 minutes and then drizzle over the "brownies".
Notes: You could add a little nutmeg into the "brownies" if you liked. Any kind of nut will work as well, or you can leave those out entirely. Also any type of apple you have on hand works well too.
Posted by Dianne at 7:39 AM | Comments (4) | TrackBack
October 9, 2007
Old Bay Roasted Chicken
Chicken, chicken, chicken! It's been a chickeny few days around here at Dianne's Dishes. I had chicken in the freezer that needed to be used so there's been a whole lot of chicken! It's fall clean out time of the freezer! You've heard of spring cleaning? Well I like to do it in the Fall too! ;o)
Old Bay Roasted Chicken is chicken with a kick! My sister, who isn't a fan of Old Bay seasoning, even enjoyed this when we had it for dinner last night! It's another simple go to dish that you just roast and go! Pair with rice or potatoes and a side salad and you've got a nice healthy meal!
What You'll Need:
1 whole chicken
Extra virgin olive oil
Old Bay seasoning
Preheat oven to 375 F.
Wash and dry the chicken. Brush with extra virgin olive oil and coat with Old Bay seasoning. Be sure to sprinkle Old Bay into the cavity of the chicken too.
Bake for 2 hours or until chicken sticks to 180 F. Let sit for 10 minutes before cutting and serving.
Notes: Old Bay has a bit of a kick to it so if you've never tried it be aware. If you remove the "crust" that the Old Bay forms it removes some of the heat. But if you like things hot then the more the better! :o)
Posted by Dianne at 8:33 AM | Comments (0) | TrackBack
October 8, 2007
Basic Chicken Soup
I love fall (well usually this 90 degree stuff in October is past old, but that's another story all together!), but fall also brings on allergy season. As I've gotten older my allergies have gotten worse and the pollution around here doesn't help matters either. Sometimes it's nice to just whip up a nice pot of Basic Chicken Soup. It's a healthy comfort food that helps you feel better when you're suffering from allergies or even a common cold.
What You'll Need:
Extra virgin olive oil
1/2 cup of onion, chopped
1 carrot, chopped
Sea salt
Black pepper
1 quart of chicken broth
2 cups of chicken
1 cup of edamame
In a medium sized stock pot sauté onion and carrot with a pinch of sea salt and some freshly ground black pepper until onion is tender. Add broth, chicken and edamame and bring to a boil. Cook for 30 minutes or until carrots are tender.
Notes: You can make it vegetarian by using vegetable broth and leaving out the chicken. Any veggie will work. Sometimes I add leek and/or peas and corn. It's an easy soup to mix and match. You can also add in pasta of some sort if you like.
Posted by Dianne at 8:21 AM | Comments (0) | TrackBack
October 5, 2007
Chicken, Artichoke and Spinach Pizza
Every couple of weeks we have pizza night. Jamison and Alexis always have the same thing and don't deviate from their norm. Tomato sauce, pepperoni, ground beef and rice milk mozzarella cheese for Jamison, while Alexis likes tomato sauce, Parmesan, black olives and fresh mozzarella. I on the other hand rarely eat the same pizza twice in a row. I'm always coming up with new variations and this variation is scrumptious!
What You'll Need Per Person:
Pizza crust
Extra virgin olive oil
2-3 cloves of garlic, minced fine
Parmesan
1/2 cup of spinach, chopped
2 artichoke hearts, chopped
1/3 cup of chicken (cooked), shredded
Black olives
Goat Cheese
Mozzarella
First off you need pizza dough. I always make my own with the link provided above, but you can purchase dough if you like. It's completely up to you. Divide the dough into "personal pan" sizes and go from there.
Preheat oven to 425 F.
For this pizza you want to roll out your dough and brush it with extra virgin olive oil. Top with minced garlic and parmesan. Bake in preheated oven for 5-6 minutes or until lightly browned. Don't let it get too brown because you will be putting it back in the oven when it is topped.
Remove crust from the oven and let it sit for a minute or two and then top with most of the spinach, saving a bit to put on the top. Next layer on artichoke hearts, chicken and olives. Top with left over spinach, a bit more Parmesan, mozzarella and goat cheese.
Bake for an additional 5-8 minutes until toppings are melted and golden.
Notes: You can leave out the chicken and make it completely vegetarian. You could also add in other veggies. This is a "white" pizza given the lack of tomatoes, but you probably figured that out already! ;o)
Posted by Dianne at 7:23 AM | Comments (6) | TrackBack
October 4, 2007
Pumpkin Apple Cupcakes with Cream Cheese Frosting
Fall is here! And what is more fun that playing with local fall ingredients. This time of year is perfect to mix and match and pumpkin and apple go together to make scrumptious cupcakes! They are just perfect to share and Alexis and I sent them to work with Jamison to do just that! (Update: A guy pulled out in front of Jamison on the way to work so when he braked the cupcakes bit the big one when they jumped off the seat. It's the thought that counts right? ;o))
What You'll Need for the Cupcakes:
3 cups of unbleached all purpose flour
1/2 cup of natural brown sugar
1 teaspoon of salt
2 teaspoons of baking powder
2 teaspoons of cinnamon
1 teaspoon of nutmeg
1 cup of raisins
1/2 cup of maple syrup
2 eggs
2 cups of mashed pumpkin (Note: The is about how much pumpkin you get from roasting one sugar or pie pumpkin. You can used canned pumpkin if you prefer, but there really is nothing like fresh pumpkin!)
1 large apple, shredded (Note: I used a gala apple, but you can use whatever type of apple you have on hand.)
1/2 cup of buttermilk
Preheat oven to 350 F.
Stir together dry ingredients in a bowl (flour through nutmeg). Add raisins and stir to incorporate throughout the flour mixture. Add maple syrup, eggs, pumpkin, apple and buttermilk and stir until completely mixed. Fill batter 3/4 of the way full into muffin pans lined with muffin liners. Bake for 15-20 minutes or until cupcakes stick done. Let cupcakes cool to room temperature before frosting.
Makes about 28 cupcakes.
Notes: You can add in a cup of nuts if you like. Walnuts or pecans would work well.
What You'll Need for the Cream Cheese Frosting:
1 stick of butter, softened
1 - 8 ounce package of cream cheese, softened
3 cups of powdered sugar
1-2 teaspoons of vanilla
Cream together butter and cream cheese until completely mixed. Slowly add sugar and beat until smooth. Add vanilla and use to frost the Pumpkin Apple Cupcakes.
Notes: You can leave out the vanilla if you like and add in a couple of teaspoons of maple syrup for a maple flavored frosting. This frosting is a basic cream cheese frosting so you could use it for other cakes and mix it up. Adding peppermint would be good with a chocolate cupcake for example.
Posted by Dianne at 7:12 AM | Comments (6) | TrackBack
October 3, 2007
Simple Yet Perfect Chicken Broth
Making your own broth can be done many ways, but all of the options are better than anything you'll get from a box or can. This version is a very basic, yet very perfect chicken broth that can be used a variety of ways. In the notes we'll talk about other versions, but for now we'll just focus on simple, basic and delicious. What's better than that?
What You'll Need:
1 whole chicken
Water
1-2 teaspoons of sea salt
1-2 teaspoons of black Pepper
4-5 bay leaves
Rinse chicken and place in the bottom of a large stock pot. Add enough water to cover the chicken completely. Add salt, pepper and bay leaves. (Note: If you have a smaller chicken go with less salt and pepper. If it's a bigger one then go with more.)
Cover pot and bring to a boil. Reduce heat to a simmer and cook for at 1-2 hours until broth is a lovely golden brown color. Remove chicken from pot (Note: The chicken will most likely fall apart. Don't worry when it does!) and put it in a container to cool. Strain broth into a very large bowl. You may need to strain a few times and then place strained broth into storage containers. (Note: I like to put the broth into quart jars and then freeze them. Be sure not to fill it completely to the top or the jar will break when freezing. Leave at least and inch of empty space so that the broth can expand as it freezes without breakage.)
Once the chicken is cool remove meat from the bones. The chicken can be used in a casserole, soup, quesadillas, enchiladas, bbq, lasagna, etc. Use your imagination!
The chicken broth itself can be used in any recipe that calls for such, including the soup recipe linked above.
Makes 4-6 quarts depending on the size of the chicken plus 2-4 cups of chicken depending on the size of the chicken used.
Notes: You can also add in other herbs to the broth such as thyme or rosemary or even another herb that you might like. Onion makes a nice addition, as do celery, leeks and carrots, but keep in mind you won't be eating the veggies, but tossing them when the broth is done.
Another way to make broth is to take the left over pieces of a chicken after you've roasted it and eaten what you like, throw them into the pot with herbs, salt, pepper and/or veggies.
To make vegetable broth use the same method, minus the chicken and substitute carrots, leeks, turnips, parsnips, sweet potatoes, etc. Any veggie you like will work, along with herbs, salt and pepper. Then strain the broth off of the veggies after cooking and you have a lovely vegetable broth that can be used just as you would chicken broth.
This method can also be done on a turkey to make turkey broth.
Posted by Dianne at 10:17 AM | Comments (0) | TrackBack
October 2, 2007
Homemade Peanut Butter
Peanut butter is a big hit at our house, but I worry about the trans fats that come with commercial brands. Most of the big companies have gotten them down to a point where they can list that they are trans fat free, but if the word "hydrogenated" appears on the label, then the trans fats are still there!
Natural nut butters are the way to go and they are extremely easy to make. You just need some roasted nuts and a little honey. Combine the two and you've got a fantastic alternative to commercial varieties. Get the kids involved, they'll love this process! After you're done grab an apple and smooth on some Homemade Peanut Butter and you've got a fantastic snack!
What You'll Need:
2 cups of dry roasted peanuts (Note: Not salted. You can find plain dry roasted peanuts in most health food stores or natural markets. If you want a salt kick add in 1/4 teaspoon of sea salt.)
1/3-1/2 cup of honey (Note: Much like working with flour you might need more or less. When the "butter" starts to form and ends up to the consistency you like stop adding honey.)
In a food processor process peanuts until chopped fine. Start adding honey with the processor still going until "butter" forms to the consistency you like. Store in an air tight container.
Notes: This will work with any roasted nut. Also natural peanut butters tend to separate sometimes so you may need to stir before using. If you want a crunchy variety stir in a 1/2 cup of chopped peanuts.
Posted by Dianne at 10:02 AM | Comments (8) | TrackBack
October 1, 2007
Greek Salad
My what a busy weekend we had! On Friday afternoon Alexis ended up having an unexpected playdate. Then on Saturday we dropped Jamison's car off to have it serviced and what was supposed to have taken an hour ended up taking 4 so we ended up having to kill more time than we originally thought! Yesterday Alexis had another playdate and somewhere in between all the other stuff we found time to watch some TiVo and free up some room on the DVR as well as watch a Netflix movie or two along with having a manicure/pedicure.
Man weekends are tiring! ;o)
Today I woke up thinking about Greek Salads, in particular one of my favorite Greek Salads growing up in Tennessee from a restaurant called Gondolier. My father liked to go there on Sundays after church because they have a buffet. I'm not a big buffet eater and never have been. Nine times out of ten I would order the Greek Salad instead. I haven't been to Gondolier in years, but I started thinking about it and decided it wouldn't be hard to make my own Greek Salad!
This morning when Alexis and I set out for the grocery store to pick up a few things I decided to pick up the ingredients and see what I could come up with on my own. The result was not exactly like their original, but it was pretty good none the less! It's amazing what you can do with a little feta and olives! ;o)
What You'll Need Per Person:
2-3 cups of lettuce (Note: I was going to use iceberg, but the choice this morning wasn't that great in terms of iceberg lettuce so I went with Romaine lettuce instead.)
1 cup of tomatoes, cut into wedges
1 cup of cucumbers, sliced
1/3 cup of Kalamata olives, pitted
1 ounce of Feta (Note: You can serve the Feta however you prefer. I like to cut it into wedges, but crumbled works too.)
2 tablespoons of extra virgin olive oil
1/4 cup of white balsamic vinegar
Coarse sea salt
Freshly ground black pepper
Croutons
In a large bowl toss together lettuce, tomatoes, cucumber and olives until mixed.
Whisk together olive oil and vinegar until incorporated. Pour over lettuce mixture and toss to coat. Add Feta and croutons. Turn Feta to coat with dressing. Sprinkle salad with sea salt and freshly ground black pepper. Serve immediately.
Notes: You can add other veggies if you like. I've seen artichokes and carrots added into the mix, but I think it's best to keep this simple. More is not always better. ;o)
Posted by Dianne at 11:33 AM | Comments (5) | TrackBack
