A tradition of baking and shipping homemade holiday cookies to my grandchildren started approximately nine years ago. My granddaughter attended a Pre-K3 class, and starting with Halloween followed by Thanksgiving, Valentine’s Day, Christmas, ending with Easter, I baked, iced, individually wrapped and boxed cookies for her and her classmates. Four years later my middle Grayson came along, and when he started his Pre-K-3 class, my cookie duty doubled, requiring cookies for both his and his sister’s classes. Another four years passed and my youngest grandson arrived, but fortunately for me, the schools would no longer allow baked goods for the students due to the variety of gluten and nut allergies. I say fortunately because I’m not sure I could have made it through the baking and decorating of nearly 100 decorated cookies.
Now the cookies I send are just for the grandkids (and their parents) with a few extras to share with friends or co-workers. I’m no pastry chef, just a Nana trying to make her grandchildren happy. This year as I rolled, cut and baked my traditional cookie shapes, an idea formed that may inspire parents with a safe way to make Halloween fun and playful during this Covid 19 time we currently live in.
My trick or treaters usually receive one of my “crackers” filled with candies and plastic toys. Fashioned after the English Christmas cracker, I used the center roll from toilet paper, and wrapped the cylinder with Halloween tissue paper (it could be as simple as orange or black solid tissue paper from the local dollar store). Each end of the paper cinched with a piece of ribbon and usually a little black spider ring. The kids just loved getting something different that they got to unwrap when they got home.
This year, a great twist would be to fill the crackers with a “trick” like dried beans that are the same weight as candy, or a “treat” actual candy. Then hide the filled crackers around the house or yard and send the kids out to look for them (just like an Easter egg hunt). Some could be filled with a plastic spider, or other creepy crawlers that would result in a special prize, like a box of cracker jacks, a large chocolate bar or other fund prize.
Create a prize board with images of the “special” critters so that they know that just because the cracker is light in weight it may bear a big prize.
With this idea in mind, as I cut out and decorated the cookies I made one skeleton different from the others, two ghosts that faced the opposite way and were covered with orange and black sprinkles and a brown bat. All of the cookies were wrapped as shown below. Something like cookies could also be hidden and whomever found the “different” cookie could get a prize a special prize. (Sticker books, a small toy, etc.
The idea is simple and easy so that it’s suited for all ages. A scavenger hunt would be a great idea, but create more work to create clues and smaller children would have a harder time solving the clues, but if your children are old enough hiding items around the house hidden away and found by reading a special clue (i.e., “I’m dizzy from spinning round and round “- a stuffed animal hidden in the dryer; “I’m simply going to freeze if you don’t find me!” something in the freezer.)
I hope these ideas will inspire you to create a simple, but fun alternative for your children or grandchildren this Halloween. Start saving and ask your neighbors for help saving those toilet paper rolls and have a safe, fun and HAPPY HALLOWEEN!!
Nearly everyone we know is experiencing some form of stress in 2020, from health concerns of a family member, to financial restraints, home schooling children, and more. Here in the South alone, our anxiety level has been on edge as we have waited out multiple hurricanes and tropical storms. As we try to slowly and carefully gather with small groups of friends once again, I extended an invitation to three of my neighbors for a late afternoon autumn lunch.
One of the ladies has been taking care of an ailing family member for a long time, and I thought she could use a day out of the house; another recently put her house up for sale and will be moving away within a month; and the third organized a neighborhood bunco group several years ago that brought us all together and has been one of my closest friends for nearly seven years. While my work life has been extremely stressful and busy, I find my joy in spoiling others. So this, my second Autumn luncheon was scheduled more than 14 days since the fondue and was limited to three guests.
A French Country theme works well in the Fall, and I prepared a Fall inspired menu that was partially prepared by me and partially purchased. I made the roasted carrot ginger soup a day ahead (most dishes taste even better the next day) , the poached pears and palmier I prepare the morning of the lunch; and I purchased the Autumn salad at a local cafe’.
The Autumnal salad was a new item on the menu that I had tried the weekend before, filled with roasted beets and sweet potatoes, red quinoa, pumpkin and sunflower seeds, golden raisins, spring greens and frisee, green apples, small broccoli florets, radicchio and topped with alpha sprouts. Tossed in an apple cider vinaigrette, it couldn’t be more perfect. There were so many ingredients that it was just more feasible to purchase two salads that I split four ways.
- Apple Pie Wine
- Roasted Carrot Ginger Soup with Crème Fraîche, Gremolata and Fried Shallots
- Autumnal Salad
- Poached Pears and Crispy Palmier
- French Pear Liqueur
- Hot tea (Chai or Apple Cider herbal)
Pears Poached in Apple Cider & Apple Brandy
Adapted from Martha Stewart – my own little changes are listed below the photos. https://www.marthastewart.com/341355/poached-pears
Roasted Carrot Ginger Soup
2 lb bag of carrots (peeled and chopped into 1 inch pieces)
2 macintosh apples (peeled and cubed same size as carrots)
fresh ginger (1 tablespoon grated)
1 lemon zest the entire lemon ( juice see below)
salt and pepper
1 garlic bulb sliced in half horizontally
2 to 3 tablespoons olive oil
1/2 cup of coconut milk
1 quart vegetable stock
1 large yellow onion (thinly sliced)
Juice of 1/2 of the lemon)
1 small fresno pepper chopped
2 large shallots (thinly sliced on a mandolin)
1 cup of canola or vegetable oil
Preheat oven to 400 degrees. Drizzle a baking sheet with about 1 tbsp. olive oil. Place cubed carrots and apples, grated ginger, lemon zest, 1 teaspoon of salt and 1/2 tsp. ground black pepper into a large bowl. Drizzle with about a tablespoon of olive oil and then stir or toss with hands until everything is coated evenly. Pour onto the oiled baking sheet and spread into on even layer. Nestle in the halved garlic bulb and drizzle with a little olive oil. Bake for 20 minutes, then remove the the oven and toss with a spatula (turning carrots and apples over). Return to the oven and bake another 20 to 30 minutes until carrots are tender.
Meanwhile, add the thinly sliced onion and place is a small non-stick pan. Over medium heat slowly saute’. Add small amounts of water as they begin to dry or stick to the pan. Watch carefully until golden brown making sure not to burn. May take up to 20 minutes or more. Set aside.
Remove carrot tray from the oven. Let cool for about 15 minutes.
Carefully squeeze the softened garlic over the cooked carrots and dispose of all of the husks. Deseed and finely chop the fresno pepper (a 1/2 teaspoon of red pepper flakes is an option). Depending on the size of your food processor, you may be able to puree everything at one time or you may have to divide the ingredients into small portions and puree in batches. If making in batches try to use equal parts of carrot, apple, caramelized onions and fresno pepper. Add 1/2 cup of vegetable stock and puree. Continue to add stock 1/2 cup at a time until you reach the consistency that you prefer. Pour each batch into a medium saucepan to reheat. When all of the batches are complete and transferred to the pot, add the juice of 1/2 lemon and 1/2 cup of coconut milk to add a little richness. You may of course add as little or as much as you would like according to your taste. Just remember to taste as you add. Salt and pepper to taste.
Gremolata (optional) – this is a mixture of herbs (parsley, cilantro, thyme, sage) finely chopped, finely grated parmesan, toasted chopped nuts, and lemon zest. I even used some of the carrot tops (greens). Nut options can be pine nuts, pistachios, walnuts or other nuts can be added. A gremolata adds a little color and herbaceous freshness to the top of the soup.
Lastly, slice two large shallots on a mandolin (or slice very thinly with a sharp knife.) Place 1 cup of canola or vegetable oil to a medium saucepan and heat. Add the shallots and cook with an occasional stir until golden brown and crispy. Place fried shallots into a sieve or strainer to drain the oil. Sprinkle with kosher salt.
To serve place the heated carrot soup in a bowl, either swirl a small amount of creme fraiche (or sour cream or greek yogurt) over the surface. I placed my creme fraiche into a condiment squirt bottle, but you can use the tip of a spoon or even a zip bag and make a small cut in the bottom corner to apply the cream. Top with gremolata and then fried shallots.
The table was also dressed with a couple of pumpkins and a crock vase filled with sunflowers and hydrangeas. The napkins wrapped with twine and a crocosmia stem in bright orange.
I always have some kind of little take home favor for my guests. I found these miniature mums that were wrapped in Halloween paper that had a plastic coating. I removed one of the wraps and used it as a template to shape some gift wrap I had to recover each. I used a small tube of glue, to attache bot together, re-wrapped the little pot and tied with black gingham. I then cut out one of the gold bees and glued it over the ribbon knot. Trimmed the ribbon edges and placed one at each place setting. I also make pumpkin bread loaves that I wrapped and sent everyone home with.
A few hours later, we had enjoyed an afternoon of sharing the year’s experiences, offering support for each other’s future and a satisfying meal.
I have several friend between my wine club, book club and mother’s tea groups. So in few weeks I’ll be hosting yet another small luncheon for another 2 or 3. See you soon!
🍁I think we would all agree that the year 2020 has really thrown us off course. Whatever our routines may have been in the past, nearly everything has been forced to change. The routine that gives me the most pleasure and provides the content for this blog, is planning “social interactions and parties” for my family and friends. Social distancing obviously put a serious halt to all of those gatherings for several months, but as the “phases” allow us to slowly move forward and restrictions begin to slightly relax, I finally sent my first invite for a small gathering.
🍁Just one year ago (in early September 2019) when life was clearly different than it is has been this year, I met two of my friends in Europe for an unexpected adventure. We spent one week visiting a castle in Southern Germany; medieval towns in Alsace,France and the Swiss Alps of Mürren, Switzerland. What better way to shake off our 2020 blues, than to recreate some of the food and wine experiences from our trip and gather to talk and recall special moments of this memorable time we spent together. Our best memories pictured below:
🍁I needed this gathering to be relaxing for myself as well as my gal pals. So while I prepared the salads and the fondue, I took shortcuts here and there and bought items prepared, like the pate’ and this Black Forest cake, that while not like the original version we enjoyed in the Black Forest of Germany, was light after all of the cheese, bread and potatoes and still recalled the memory of that day.
🍁”Where should we go when we can safely travel again?” asked on of my friends. Spain was suggested…. they’ve both been there – I haven’t. Once again, I’d be thrilled to just go along for the adventure!
Recipes and planning can be found on my 2019 Friendsgiving post https://socialinteractionsandparties.wordpress.com/category/friendsgiving/
Images from our European Adventure can be found on my Travel Journal category posts https://socialinteractionsandparties.wordpress.com/2019/09/30/the-spontaneous-traveler-bonus-edition/
A few months ago I shared my German Chocolate inspired cookie made with a box of cake mix. I’ve continued to experiment with making quick boxed cake mix cookies. Here’s a carrot cake and a tart, but sweet lemon pistachio cookie.
Carrot Cake Cookie
- 1 box of carrot cake mix
- 2 eggs scrambled before adding
- 1/3 cup of canola or vegetable oil
- 1/2 cup pecans (toasted) shop 1/2 and keep the best whole pieces to top off the cookie
- 1/4 cup toasted coconut (place in skillet on low heat and watch closely tossing until golden – it can burn quickly)
- 1 container cream cheese frosting
Preheat oven 350 degrees F.
Place pecans on sheet pan and place in the oven for 10 minutes to toast. Remove and allow to cook for 5 to 10 minutes. Select about 20 or so whole pecans and set aside. Chop the rest.
In a medium bowl place 2 eggs and scramble well, add cake mix and oil and mix with a spatula until the ingredients are well combined and form a thick cookie dough. Add and mix in chopped pecans. Use a 1 1/2 tablespoon scoop to form dough balls and place about 2 inches apart on a silicon or parchment line sheet pan. Bake 20 – 25 minutes depending on your oven. Check at a shorter time and allow more if needed.
Remove from the oven and allow to cook 5 minutes and then transfer to a cookie rack to completely cool. Once cooled top with cream cheese frosting and toasted coconut. Place one whole toasted pecan in the center.
- 1 box of lemon cake mix
- 2 eggs scrambled before adding
- 1/3 cup of canola or vegetable oil
- 1/2 cup of candied lemon peel (chopped)
- 1/4 cup chopped pistachios
- 1 container lemon frosting
In a medium bowl place 2 eggs and scramble well, add cake mix, add the chopped candied lemon peel and oil mixing with a spatula until the ingredients are well combined and form a thick cookie dough. Add and mix in chopped pecans. Use a 1 1/2 tablespoon scoop to form dough balls and place about 2 inches apart on a silicon or parchment line sheet pan. Bake 20 – 25 minutes depending on your oven. Check at a shorter time and allow more if needed.
Remove from the oven and allow to cook 5 minutes and then transfer to a cookie rack to completely cool. Once cooled top with lemon frosting and chopped pistachios.
So if you need a quick something sweet at the end of a meal, picnic or just for a snack, find a flavor that works for you or try them all!
Several years ago a friend brought me a jar of this homemade granola. She and her husband had recently discovered this granola in Aspen and apparently was given the recipe. So they made some at home and gifted me a large jar of the finished product as well as the recipe. This is the best granola I’ve ever had, and I’ve lost count of how many batches of it I have made and also gifted.
It’s great as a crunchy snack, but I also enjoy a sprinkle of it on my morning yogurt bowl to give it a little crunch. It’s also very good on ice cream or frozen yogurt. I’ve even sprinkled a small portion on grilled peaches.
TRIPLE CREEK RANCH GRANOLA
- Preheat oven 350 degrees F.
- 2 large sheet pans (sprayed with cooking spray)
- 4 quart sized jars
- 1 -21 oz container of Old Fashioned Oats (plus one cup optional)
- 2 cups sliced almonds
- 2 cups walnuts or hazelnuts (coarsely chopped)
- 2 cups pecans (coarsely chopped)
- 2 cups shredded sweetened coconut
- 3/4 cup light brown sugar
- 2 teaspoons cinnamon
- 2 cups maple syrup
- 1 cup canola oil *** careful here only 1 cup all others were 2
- 2 cups of dried cranberries (or raisins, chopped dates, your own dried fruit choice)
1) In a very large bowl combine oats, all nuts, coconut, brown sugar and cinnamon.
2) In a large measuring cup or bowl combine syrup and oil.
3) Pour syrup over the dry ingredients and mix thoroughly with a wood spoon or rubber spatula until the dry ingredients are evenly coated with the syrup – oil mixture.
4) Using a 1/2 cup measuring cup place four scoops of the mixture on to the prepared baking sheet. Spread the mixture into an even thin layer. (Place two sheets into the oven at a time. ) Put stove timer on for 7 minutes. Pull baking sheets out one at a time and stir granola around that will still be wet. Put the timer on again for another 7 minutes. Check again. When most of the moisture is gone remove the trays from the oven. (Watch closely because it can go from under done to overdone in seconds. Every oven is different.) It will continue to dry and crisp as it cools. Put 1/2 cup of dried fruit on top of the hot granola and toss with wooded spoon or spatula. Scrape the sheet with a metal spoon or spatula in one direction and then the other. This clears the sheet from sticking while also helping the granola to help the dried fruit plump up.
5) When the granola has cooled down to slightly warm, I used a canning funnel to scoop the granola into quart sized Mason Jars.
6) Re-spray your baking sheets. Mix the remaining ingredients together thoroughly. The liquid tends to settle in the bottom. If it looks really wet, try adding another cup of oats. Again scoop out four 1/2 cups of the mixture on two the trays and spread out thinly. (Follow the instructions in Step 4 on timing.)
One of my friends asked if there was a way to reduce the sugar without changing the texture. Previously I had not diverted from the original recipe that I was given. So to accept her challenge I did a small test with the remaining ingredients I had and below is a lower sugar version.
This version fills a quart sized canning jar:
Preheat over 350 degrees. Spray a large sheet pan with cooking spray.
½ cup chopped walnuts
½ cup chopped pecans
½ cup sliced almonds
½ cup sweetened shredded coconut
1 tsp. cinnamon
1 cup of rolled oats
¼ cup light brown sugar
½ cup maple syrup
¼ cup canola oil
Omit dried fruit or you can add ½ cup of 50% lower sugar dried cranberries or chopped dates that have healthy natural sugar. Dried apricots have the lowest amount of sugar.
Mix dry with wet ingredients until the dry is well coated, if too dry a little more canola oil. Spread thinly on the prepared sheet pan. Spray the top of the granola (I used butter flavored spray). Place timer on 7 minutes, using a spatula stir and slightly flip the mixture around, but recreating a thin layer. Return to the over with timer on 7 minutes. Remove from the oven stir and scrape back and forth. Add dried fruit and stir /toss again. Allow to cool -then store in tightly closed jars such as canning jars.
Recently, I purchased an Apple Watch, and a few times throughout the day, a gentle “ding” invites me to b r e a t h e. The new decade of 2020 started with the usual fireworks and resolutions, and then like a tornado swiftly upended our lives with a life threatening virus, quarantines, home schooling, working remotely from home and running out of simple things like toilet paper! So many unexpected challenges have formed new routines in our lives; created a mixture of emotions and concerns; and forced us to find new creative ways to stay home, but still experience some of the pleasures of life that had to be put on hold. Pausing to b r e a t h e throughout the day, could not have come at a better time.
Staying close to home has become a necessary norm, and finding ways to make life at home more comforting and fulfilling has resulted in planting gardens, renovating homes or “nesting” with a renewed interest in making our home life more cozy and comforting. Since traveling is not currently an option, memories of past soothing travel experiences come to mind, like waking up to a specially prepared breakfast at a lovely B & B in the Napa Valley. While I can’t remember the entire menu, I do remember being served my very first red wine poached pear that was an unexpected beautiful change for a mid-morning breakfast.
So how about creating a B & B style breakfast for you and your family that makes the weekend feel a little more special?
Long before there was the Food Network and Pinterest, I would tear recipe pages from magazines and organize them into categories (a hard copy version of Pinterest) into a three ring binder. Later when I had a special occasion to cook for, I would reference my binder of ideas and make notes in the margins of adjustments I made. If the recipe was good, I’d keep it. If not is was pulled out and thrown away. Interestingly enough most of these recipes can be found on the internet now and I can also “pin” them.
For this B & B style breakfast I’m using Martha Stewart’s Nectarine Pancake recipe below, but I’ve added my own twist -using white peaches instead of nectarines and a blueberry sauce with crispy prosciutto. https://www.marthastewart.com/909613/nectarine-pancakes
- 3 cups of fresh blueberries
- 1/4 to 1/2 cup sugar (varies on sweetness of berries and your preference)
- zest half of a lemon
- juice of half of a lemon
Place all of the items above in a medium saucepan over medium heat bringing contents to a gentle boil. After about 5 minutes carefully taste for desired sweetness. I usually start with 1/4 cup of sugar depending on the sweetness of the blueberries and add a little more if needed. Lower the heat to a gentle simmer, cover and let simmer, stirring occasionally for 15 to 20 minutes. The berries will soften and deflate but still have their shape with a syrupy sauce. Remove from the heat and transfer to a bowl, set aside to cool.
On to the pancakes. Obviously there are different stone fruits you could consider for these pancakes. I’ve always made them with peaches, white peaches to be specific are my favorite. A tip is to make sure the fruit isn’t too ripe or it will fall apart while cooking. These pancakes create a nice thick batter that isn’t runny and they form up very nicely every time.
The recipe shown here is directly from the link provided on Martha’s website with notes in bold of my personal adjustments.
- 1 3/4 cups all-purpose flour
- 3 1/2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon coarse salt
- 1 1/2 cups low-fat buttermilk
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract (I used vanilla paste that is filled with vanilla bean seeds)
- 1 tablespoon butter, melted, plus more, softened, for skillet and serving
- 2 tablespoons safflower oil ( I used canola oil)
- 2 nectarines, peeled and thinly sliced (about 2 cups) ( I used two white🍑peaches and I didn’t peel them. I just sliced a small thin layer from the bottom and then cut 1/4 in. rings around the pit until getting to the top of the peach)
- I also added the zest of 1/2 of a lemon to the batter
- I served my peach buttermilk pancakes with the blueberry syrup and fresh blueberries, garnished is a sprig of mint and crispy prosciutto.
- Step 1 Whisk together flour, sugar, baking powder, and salt. Whisk together buttermilk, eggs, vanilla, melted butter, and oil. Whisk egg mixture into flour mixture.
- At this point I let the batter rest in the bowl and preheated the oven to 400 degrees p fahrenheit. Line a sheet pan with parchment paper place the thinly sliced prosciutto, pancetta or applewood bacon on top. (Bacon may take longer to crisp.) Place in the oven for 20 minutes until crispy, about the time it takes to cook the pancakes.
- Step 2 Heat 1 tablespoon butter in a large nonstick skillet over medium heat. Working in batches and adding more butter as needed, pour in 1/3 cup batter per pancake. Place 2 to 3 nectarine slices on top of each pancake. Cook until small bubbles form on surfaces and undersides are golden, about 3 minutes. Flip, and cook until golden brown, about 3 minutes. Serve with butter and syrup.
- MY method: I tried pouring the pancake batter into the skillet and then putting the peach ring on top and it didn’t make as pretty of a pancake. So I put the peach ring into the butter and oil pan and poured the pancake batter over it.
Measuring Tip: I’m not sure who to give credit to for this, but I would not be surprised if it was Martha Stewart. I was a faithful student who watched every show that aired originally once a week on PBS and then later The Martha Stewart Show until most recently her “Martha Knows Best” garden show on HGTV. If there’s anything you want to cook, plant, build or craft you can always count that Martha’s version will not fail you.
Recently I found myself teaching my 4 year old grandson how to measure dry ingredients when baking some chocolate chip cookies. So here’s the tip…. baking is very precise and you have to fill your measuring cup (in this case with flour) not by scooping, but by using a scoop or spoon to gently fill the measuring cup. Over fill the cup (over your flour container) and use a chop stick to level it off. Keep the chop stick in your flour container for future use.
Traveling introduces us to new and unusual experiences and foods. If you’d like to try something different to drink with this B & B breakfast, you could prepare my favorite, a chai tea latte. However, I found this box of concentrate to make a London Fog Latte at (Walmart) that I saw as an opportunity to serve something different. A London Fog is Earl Gray tea and a touch of lavender, served with warm milk.
Fill a mug a little less than half way with the tea concentrate. In a large heat proof measuring cup (or separate mug) fill half way with milk of your choice. Put both mugs in the microwave for 1 1/2 minutes. I have a battery operated aerator that when held along the top of the heated milk will create a lovely frothy foam. Pour the heated milk and froth into the cup of headed tea concentrate. (If you don’t have an aerator or don’t like the milk frothed, but pour the two together. I have culinary lavender, so I sprinkled a tiny amount on top.
While you may not be able to get away, you can treat yourself and those you love to a colorful B & B style breakfast that celebrates summer’s seasonal fruits and berries to make any weekend extraordinary rather than ordinary. Introduce some unusual and different food experiences at home just as you would during your travels to make staying home feel a little more adventurous.
My good neighbor (and friend) presented me with a small bowl of five greenish Roma tomatoes from her garden before heading out of town for a short get away. I placed the tomatoes in a small pottery bowl on a shelf where the morning sun gently ripened the skin from a green to a rich red. It took just over a week, so I had plenty of time to think about what I would transform them into. Hw to make a meal simply of tomatoes? Soup!
Roasting tomatoes creates a texture somewhere between that of a fresh tomato and a sun-dried tomato, and concentrates as well as sweetens the flavor. I decided to roast the garden tomatoes along with some grape tomatoes that were starting to wrinkle, along with sliced onions and garlic to create the base of my soup that can be served in a few different ways.
ROASTED SPICY GARDEN🍅TOMATO AND SHRIMP SOUP
Yields 4 to 6 servings
- Sheet pan
- Olive Oil (approx 3 tablespoons)
- 5 Roma or vine ripened tomatoes (halved)
- 1 pint grape or cherry tomatoes
- 1 medium yellow or white onion sliced
- 1 head of garlic sliced in half (through center cloves)
- 1- 2 small (about 3 in.) red Fresno or Serrano pepper
- 1/2 to 3/4 cup vegetable or chicken stock
- Fresh Basil (chiffonade: stack and roll leaves like a cigar and make thin slices)
- 1/4 to 1/2 cup heavy cream (optional)
- Red chili oil (optional)
- kosher salt & fresh ground pepper
- 8 oz. medium peeled and deveined shrimp (optional)
- a splash of white balsamic vinegar (optional – white will not change the beautiful color of the tomato and brings down the acidity of the tomatoes.)
Pre-heat oven 400 degrees F.
Place halved Roma or vine ripened tomatoes, grape or cherry tomatoes, sliced onion, and garlic on a sheet pan and evenly drizzle each area of the tray with approximately 2 to 3 tablespoons (total) with olive oil. Sprinkle from high above with about 1 teaspoon salt (helps salt evenly distribute) and freshly ground pepper. Roast in the oven for 25 to 35 minutes.
Place the roasted vegetables in a blender or food processor. Add 1/2 to 3/4 cup of vegetable or chicken stock and puree (amount depends on your desired thickness). Slice one red chili pepper and remove seeds. Tomatoes are very delicate, so I personally did want to blow away their sweet flavor with too much heat, but when it comes to spicy it’s a personal preference. My advice is to add a little at a time and test the flavor until it reaches your desired spiciness. Add chilis to the puree and blend until smooth. Add salt and pepper to taste and a splash of white balsamic vinegar.
Heres where to options begin. The puree at this stage can be served in few ways.
- Option 1: 🍅 Serve at room temperature or transfer to a medium sauce pan to warm on a medium low heat; garnish with fresh sweet or spicy basil and a small drizzle of red chili oil. ( I use an eye dropper to disburse small droplets over the surface)
- Option 2: 🍅 Warm soup (from above). Add a 1/4 to 1/2 cup of heavy cream. Stir to blend evenly. Garnish with chiffonade basil.
- Option 3: 🍅 Follow option 2, and then add peeled and deveined medium shrimp and poach at a gentle simmer until shrimp curl (cooked). Add 1/4 cup basil and stir. To serve garnish with fresh basil, red chili oil droplets and (optional) a couple of slices of fresh red chili (to your heat preference).
Leftover soup can be refrigerated and rewarmed up to a few days. Perfect for a light but filling lunch, especially on a rainy day! I hope you give it a try and enjoy!
A couple of weeks into this year’s quarantine, due to the limitations of restaurant and fast food options – I decided to play private chef to my brother for a while and make him a few home cooked or hand prepared items each week. Fortunately the simplest to prepare, turned out to be one of his favorites. So much so, that when he plated the items, he snapped the photo above to send me a quick thank you. In honor of his birthday (this week) I thought I would share one of his favorite easy dinners.
Caramelized Baby Bella Mushrooms, with nutty short grain brown rice.
HOW TO COOK MUSHROOMS: Being a cooking show junkie for several decades now, one of my chef mentors gave advice on the proper way to cook mushrooms that I’ve never forgotten. All you have to do is try this method once, and you’ll never forget because they taste so good! See below: makes approximately 2 servings
- Lundberg short grain brown rice 1/2 cup
- Chicken stock (or add a tablespoon of chicken broth seasoning base or bouillon to water) 1 cup
- 1 pint of baby bella mushrooms (wiped clean with a paper towel and then thinly sliced)
- 2 tablespoons of butter
- 1 1/2 tablespoons of olive oil
- salt and pepper and (red chili flakes optional)
- 2 sprigs fresh thyme
- 1/4 cup of chopped chives or scallions ( just the green part)
- optional in the photo I had some left over oven roasted grape tomatoes I added for color
Place rice and stock (or water with bouillon) in a rice cooker or pot and cook according to instructions. Brown rice takes longer to cook than white so this may take about 45 minutes or longer so this will have to be made ahead of time. When finished move to a medium sized bowl. (This Lundberg rice has a delicate nuttiness and firm chew like no other brown rice I’ve found, that gives this dish it’s special flavor.)
(A technique I learned years ago from one of my many cooking show mentors on cooking mushrooms.) In a medium skillet heat olive oil and butter, add sliced mushrooms. Try to separate and flatten each on one side against the pan surface. Do not stir! Allow the mushrooms to caramelize on one side. It takes about 5-7 minutes. Turn the skillet around every few minutes for even caramelization of all of the mushrooms. Turn over one of the mushrooms to check, if there is a golden brown color, it’s time to flip them. Allow the mushrooms to slide down to the end of the skillet away from you and then toss to flip. You have to do this with confidence, but if it doesn’t work out, just use a fork to flip over each mushroom to the other side and allow the opposite side to achieve the same golden brown color. If the pan seems to be too dry you can add a little more olive oil and butter. (The butter will burn if not paired with olive oil. )
Sprinkle with salt and pepper (and red chili flakes if desired) from high above the skillet for even distribution. (No stirring) and added chopped fresh thyme. Cook for about 2 minutes and then remove from the heat. Pour over the prepared brown rice. Add chopped chives or scallion greens and gently toss.
Oven Roasted Red Snapper in Foil
In the mid 1980’s I used to subscribe to a magazine long since gone called Cuisine. I can still remember the images of a boneless chicken breast nested between two sheets of foil topped with thinly peeling strips of carrots and herbs that I prepared for one of my first dinner parties. Years later I use the same simple technique to gently cook fish.
This version can be used per serving or one large piece of fish could be shared by two. If you do not live in an area with fresh fish, you might be surprised to find out that this fish was purchased at Walmart. I’ve been happily surprised to learn they have expanded their fresh fish options to include snapper. (I also cook fish this way to make fish tacos.)
- 1 5 to 6 ounce piece of red snapper (or other flaky fish)
- 2 pieces of aluminum foil sheets
- Cooking spray
- salt and pepper
- olive oil
- 1 lemon (zest and then slice into disks)
- fresh celery leaves
- 1 carrot (strips made with peeler)
- sliced red bell pepper (optional – as seen in the full plate photo)
Pre-heat oven 375 degrees F. Spray one side of the two sheets of aluminum foil with cooking spray and lay the fish – skin side down on to the sprayed foil sheet and move to a baking sheet pan. Drizzle the top of the fish will a little olive oil, sprinkle with salt and pepper, and the zest of the lemon. Slice the lemon in half and make 2 to four round lemon disks to lay on top of the fish (save the other half of the lemon and set aside). Top with celery leaves and strips of carrot. Place second foil sheet on top of the fish. Fold the edges of the two sheets together forming a tight seal all the way around. Place baking sheet in the oven for 20 minutes.
Allow the packet to rest when removing from the oven for about 5 minutes. Carefully open to allow the hot steam to release from the packet by either cutting open with the slice of a knife or unwrapping. Slide onto a plate allowing all of the juices to remain with the fish to serve. Squeeze the juice from the remaining half lemon over the fish just before serving.
Finally, I simply placed a package of fresh sugar snaps peas in the microwave (time according to the package) and that was his green vegetable side. I did give him this meal for his birthday this week – so Happy Birthday Brother!
The recent worldwide quarantine caused this “social interactions” hostess to take pause from the usual planning of gatherings with family and friends. As we all tucked away in our homes in what felt like the longest “time out” ever, the demands of my regular full-time job excelled and continues to require long work hours. Grateful for my job, I was not among those who had time to reorganize and meditate during the quarantine. What time I had on the weekends, I made the usual masked trip to stock up on groceries, and then returned to continue my quarantine with cooking (see Simply Elevated category), clean and launder. Suddenly the weekend had evaporated into thin air and it was Monday again.
I missed the company of friends and entertaining. Always on the look out for inspiration for my wine club themes, I saw “The Kutchers” Ashton & Mila appear on several morning and entertainment shows, to share their idea behind Quarantine Wine and their partnership with Nocking Point wines. The entire story can be found online, but the point that drew me in was that 100% of the proceeds of sales would go to various charities for those in need during the quarantine. How could I have a 6 year old wine club and not contribute in this way? The bottles sold in sets of two, with the idea of keeping one and sharing (giving one) to someone else to share during the quarantine. The only problem is that the demand (orders) were so high, that Nocking Point had trouble getting the bottles shipped out quickly enough. It took about 2 months for me to receive my shipment of 6 bottles, but the wonderful news is that they raised over reported $1 million for some important causes.
Equipped with the wine, I knew that life would not immediately go back to the way we once knew it and that gathering elbow to elbow at my dining room table again was far into the future. Outdoor entertaining seemed like the best option once some of the quarantine orders were lifted, but not having a great outdoor space, I found a local State Park along the river, perfect for a Sunset Sipping gathering.
Let’s Get together for a
Sunset 🌅 Sipping at the River
Knowing as the quarantines were lifted, everyone’s calendars would begin to fill with family obligations and vacations – I decided to email everyone hoping the majority would be available meet the following weekend.
Quarantine wine is a pinot noir that turned out to be a nice enjoyable drinking wine. For this cheese course, instead of just buying a couple of chunks of cheese, I wanted to find something to make with one of the recommended cheese pairings. I found this recipe on Pinterest https://www.theflavorbender.com/cheesy-thumbprint-savory-cookies-bourbon-tomato-jam. The link provides step by step instructions.
In my interpretation I did not have bourbon, so I played off of the apple cider vinegar and used Calvados (Apple brandy) that was delicious. My only warning is that since the recipe is in grams and ounces that required an online conversion calculator to use cup measuring. I had to make a little adjustment to the amount of cheese and butter in the original recipe due to butter seeping from the cookie while baking. The quality of cheese chosen could also make a difference in the result of the savory baked cookie.
My Version of the recipe https://www.theflavorbender.com/cheesy-thumbprint-savory-cookies-bourbon-tomato-jam
Follow the directions per recipe link –
- 2 sticks of butter (room temperature)
- 1 cup of sharp cheddar grated (make sure to buy good quality cheeses)
- 1 cup of pepper jack grated
- 1 deseed jalapeno chopped finely
- 1 large spring of fresh rosemary chopped finely
- 1/2 teaspoon kosher salt
- 1 tablespoon sugar
- 1 egg (place in a bowl and scramble before adding to mixture).
- 1 cup of all purpose flour
- 3/4 cup semolina
Note: I used a lower quality cheese to save on the cost. As a result the butter seeped out of the cookie. I had to increase my oven temperature to 375 F and after the first 20 minutes, move the cookies to a fresh cookie sheet to finish baking another 10 minutes. I then moved the cookie to a rack to cool and crisp and they were not at all greasy, but recovered perfectly. I share this in case you as the baker experience a similar situation.
- Turkey Thai Lettuce Wraps
- Grilled shrimp in chimichurri sauce
- Stuffed mini sweet peppers
- Eggplant caponata on toasted bread
- Cucumber salsa and chips
I selected a spot beneath moss draped oak trees that created a tunnel view of the sun shining over the river in the distance. I set up a folding table and asked my guests to bring their own chairs. Tip: Tie the corners of the tablecloth into knots to keep edges from touching the ground – learned this when a large black ant made its way to the top of the table.
We formed a large circle facing each other while sipping wine and catching up with great conversation. On this mid-June summer evening we were cooled by an occasional comforting breeze that contributed to the perfect comfortable evening.
DESSERT – WATERMELON PORT SORBET WITH
CUCUMBER AND MINT SIMPLE SYRUP
The temperature high of the day was 91 degrees, so I knew I needed a cold and refreshing dessert to end the evening. I found this version of watermelon sorbet (in the link below) incorporating port wine that I felt would be the perfect finale for a wine club party. My wonderful neighbors gave me a couple of cucumbers from their garden earlier in the week and I had an idea to make a mint simple syrup with cucumber as a side relish to provide a fresh crunch. https://www.recipegirl.com/watermelon-sorbet/
Cucumber Mint Relish: Peel cucumber, slice in half, scoop out and discard the seeds. Dice into 1/4 inch pieces. Chopped 2 tablespoons of fresh mint and mix into the diced cucumber. For simple syrup in a medium sauce pan add 1 1/2 cups of sugar to 1 1/2 cups water. Heat on medium until the water is warm enough to dissolve the sugar. Turn off the heat and add 1/2 of mint leaves and (optional a 1/4 inch of fresh ginger). Let steep for 30 minutes and then remove mint leaves. Pour the cooled mint simple syrup over the cucumber. Refrigerate over night and when serving the sorbet, spoon some the cucumber along the side of the scooped watermelon port sorbet, drizzle with simple syrup and garnish with fresh mint and edible flowers (optional).
As the time of sundown approached we walked as a group toward the river catching the final stages of the setting sun in the horizon. Grateful for our health, our friendship and this beautiful evening together, as a group we have shared a lot of fun memories. While our world has been forever changed in 2020, we all hope for a clearer vision to embrace what truly matters most in life for our futures.
The sun now set, creatures of nature began to emerge. In the front pond, a small alligator popped its head from the surface, crickets began to chirp in song and as we made our last trip toward our cars with the table and chairs, someone sighted fireflies flickering in the woods as if saying goodbye. A perfect ending to a wonderfully enjoyable warm summer evening.
The final days of May, healthy plump stalks of corn fill the bins at the grocery stores priced as little as four for a $1.00. Fresh corn is sweet with a delicate crispy crunch and there are a number of ways to create a summer salad, soup, main dish or side that can be served at an elegant lunch or afternoon barbecue.
Corn recipes usually combine simple ingredients allowing the corn’s sweet tender crunch to be the star. Grilling corn enriches its flavor and sweetness in the same way that oven roasting other vegetables such as butternut squash, asparagus, tomatoes and broccoli elevates theirs.
Grilling corn outside results in a delicious char that can be slathered with a lime zest mayo, sprinkled with chili spices, grated parmesan cheese and chopped cilantro for a delicious cob of Mexican Street Corn at a barbecue.
An example of a delicious corn side made with simple ingredients is grilled corn grits. My first experience with grilled corn grits was at Zea’s Rotisserie. Regardless of what protein anyone at our table ordered, the preferred side every time was their delicious Corn 🌽Grits. How simple?
- 2 cups of heavy cream
- 2 cups of water
- 1 cup of yellow corn grits
- 1 stick of butter (sliced into tablespoons)
- 1 teaspoon of salt
- 1 large corn on the cob
- 1 1/2 tablespoons of olive oil
Place cream and water in a medium sauce pan and bring to a boil. Add yellow grits, salt and pieces of butter. Simmer until thickened, stirring occasionally to avoid sticking to the bottom of the pot. Once thickened turn off the heat. Grits will continue to thicken as it sets.
Cut both ends of the husked corn cob off. Place in the microwave for 2 minutes Allow to cool for a few minutes. It will be very hot, carefully remove the husks and silk. Brush the corn with olive oil and either place on a grill and lightly char or if you do not have a grill, use a non-stick skillet on your stove with medium-high heat. Drizzle skillet with olive oil and place the corn in the pan as one side browns, turn the cob until all sides have the desired light browning each side. Remove the pan from heat and allow corn to cool enough to handle. Cut the kernels from the cob and stir into the cooked grits. (While there are all kinds of techniques for cutting corn from the cob, I find that the least messiest method is to lay the cob its side and slice a row with a sharp knife. Turn to the now flat side and cut another side and continue to rotate until all sides have been removed.
Corn🌽Chowder (with Shrimp)
Corn chowder, with or without shrimp is quick and easy. The recipe card below provides a list of ingredients. The fresno chili is optional and for a little heat you can use red chili flakes as an alternative. An alternative for coconut milk it evaporated milk.
Seafood stock can be purchased in the grocery store or it can be made with the shells peeled from the fresh shrimp. Wash the peels in a strainer, fill a soup pot or dutch oven with a quart of water, an onion quartered, 2 stalks of celery, a large carrot cut in half, 1/4 tsp. of peppercorns, 1 tsp. of kosher salt and the shells. Bring to a boil and then simmer for one hour. Carefully strain out the shells and vegetables into a heat proof pitcher (for easy pouring) or large heat proof bowl. Discard the shell and vegetables. If the is cloudy you can strain again through cheese cloth.
CORN🌽 CHOWDER RECIPE BELOW
- 1 medium onion diced
- 2 stalks of celery diced
- 1/2 fresno chili (seeds removed) minced (or red bell pepper)
- 1 tablespoon each olive oil and butter
- 5 stalks of corn (for a larger batch – I’ve made the chowder with as little as 2 stalks) cut the ends off and microwave 2 to 4 minutes. Allow to cool and remove husk & silks.
- 1 lb. of peeled and medium deveined shrimp (retain shells for stock)
- 1 large potato or two medium, peeled and cut into 1/2 inch cubes.
- 1 qt. box of seafood stock (or make stock from recipe above)
- 1 teaspoon fresh thyme
- 1/2 cup coconut milk or evaporated milk
- 1/2 cup heavy cream
- 1 teaspoon salt
- 1/4 teaspoon fresh ground pepper
- Chili oil ( or 1/4 tsp. red chili flakes)
In a medium sized soup pot, drizzle olive oil and 1 tbsp. of butter over medium heat, add onion, celery, chili and or bell pepper, and corn kernels. Saute’ until onions are translucent and veggies slightly tender. Add potato fresh thyme, and stock. Bring to a boil and then simmer until the potatoes are cooked (about 20 minutes), but not mushy. Add milk, cream, salt, pepper and shrimp. Simmer until the shrimp are coral in color, season with additional salt and pepper if necessary to taste. When serving drizzle with a small amount of chili oil (optional).
Corn 🌽season varies per region. Here in Louisiana our season is May to July. So grab some corn from the produce section or farmer’s market and experiment with this delicious sweet and crispy vegetable before it ends!
For the past couple of months I’ve been preparing meals for my brother who was home alone during the quarantine. The thought of him eating sandwiches everyday during such an emotional and stressful time, bothered me. So I started cooking a few meals that included some of his favorite comfort foods and a little something sweet to help him get through the week.
Inspired by a Texas Sheet Cake cookie recipe I found, that was made with a box cake mix, I dug through the pantry and decided to let the idea inspire me to create something with the ingredients I had. I don’t usually have boxed cake mix in my pantry, but I found a box of German chocolate cake mix tucked away in the back. I’d never made cookies with boxed cake mix before, but I followed the additions of egg and oil per the Texas Sheet Cake cookie recipe and then with that as my base I used the ingredients usually found in a German Chocolate cake to create this decadent cookie.
Preheat oven 350 degrees F
- 1 box of German Chocolate Cake Mix
- 2 eggs
- 1/3 cup vegetable or canola oil
- 8 oz. bitter sweet chocolate chips
- 1 cup pecans
- 1 cup shredded coconut
Two baking sheet pans line with parchment or silicone sheets.
Place the pecans in a single layer on a separate baking sheet and place into the pre-heated oven for 10 minutes to until toasted and fragrant. Set the pan aside when finished and allow to cool before finely chopping.
While the pecans are toasting in the oven, place the shredded coconut into a stainless steal skillet over low-medium heat. Watch the coconut very closely as it toasts. It will take a few minutes to begin to brown, but will suddenly burn if not watched closely. Gently toss or stir around during the toasting process. When the coconut is a light brown remove from the heat and set the pan aside to cool.
In a medium to large bowl whisk the two eggs until blended. Add the oil and whisk until well combined. Pour the cake mix through a sieve and sift all of the lumps from the mix over the egg and oil mixture. Use a spatula to mix everything together until all of the dry and wet ingredients are combined. The mixture will be very thick (like cookie batter). Using a 1 1/2 inch scoop, form balls of dough and place on the lined cookie sheets.
I used desiccated coconut that is unsweetened and has a straw-like consistency. (But you can use any shredded coconut). In order to create smaller pieces I rolled pinches of the coconut between my fingers to crumble. I then rolled the cookie dough balls into the toasted coconut and returned them to the baking sheet. When both trays of cookie dough balls are prepared, bake for 25 to 30 minutes.
While the cookies are baking, place the bittersweet chocolate chips into a microwave safe bowl and heat for 30 seconds, two times. Stir with a rubber spatula. Let the chocolate sit for a few minutes and then continue stirring until all of the chips have melted and smooth.
Remove the cookies from the oven when baking is completed and place on a wire rack to cool for 15 to 20 minutes. When completely cooled, spread the melted chocolate on the bottom of the cookie and sprinkle with chopped pecans. When all of the cookie bottoms have been covered with chocolate and pecans – drizzle some of the remaining chocolate over the top side of each cookie using the corner of the rubber spatula. Allow the chocolate to set over night.
I slipped four of the cookies into a clear cellophane bag and tied it with twine and presented the package to my hair stylist the following morning. Later in the day she sent me a message saying she brought the cookies home and “Kevin is loving the cookies! He said they will never see tomorrow!” They are rich and crunchy from the toasted pecans and coconut and not overly sweet. Give them a try and let me know what you think!
Whether you have a special occasion to celebrate, want to make a special dinner, planning a romantic date night or just treating yourself to a special evening alone, there’s no reason you can’t make simple ingredients into something beautiful and delicious.
You’ve probably seen it before, but it’s easy to forget that you can present simple ingredients in a fun and impressive way. The only special equipment or tool you’ll need is a ring mold with a circumference of 3 to 4 inches, depending on how large or small you want to make your individual servings, with a 2 inch side edge.
If you don’t have metal ring molds, you can make ring molds, with a piece of cardboard – cut 3 1/2 to 4 1/2 inches long and 2 inches wide. The 1/2 inch portion is to overlap and tape into a ring. Cover the cardboard ring with foil or plastic wrap. (Make a ring for each serving.)
Place each ring on a plate or wide open bowl the size of a luncheon (salad plate -see first image below.) Fill each ring mold beginning with the heaviest or most dense of items you have to form a strong foundation. Carefully select and build each layer inside the ring until you reach the top. Use the back of a spoon and press down gently on the top layer to push the layers closer together. Cover the filled ring mold with plastic wrap and leave in the refrigerator until ready to serve (at least 30 minutes).
Serve with a filet of fish, steak or chicken and you have a restaurant style dinner.
When ready to serve the salad, gently remove the ring mold and while being careful not to add too much liquid (the wetter the ingredients the harder it is to hold the ingredients into a stack), top with grated boiled egg, micro greens or fresh chopped herbs and drizzle with extra virgin olive oil and white balsamic vinegar or a little lime or lemon juice.
To an umami flavor, I roasted grape (or cherry) tomatoes with a little olive oil in the oven at 400 degrees F for approximately 20 to 25 minutes. Cool and then place into a small food processor or blender to puree with a little olive oil until smooth enough to pass through a squeeze bottle or pastry (zip) bag and drizzle to garnish the plate. I also used watercress leaves, but any small leafy greens or spring mix will work and an edible flower (optional).
The ingredients for the stack can be a multitude of variations. The shrimp salad could be replaced with blue crab in a delicate vinaigrette. A sushi version, with sticky sushi rice, snow crab salad, avocado, edamame and any of your other favorite sushi ingredients might be. It could be a combination of BBQ like ingredients, like potato salad, coleslaw, etc. Chicken salad, topped with other veggie stack options. Cobb salad ingredients stacked. The only so called “rule” is to place the heavier layer on the bottom and consider color and delicacy as the layers are stacked. No special cooking skills required! Have fun and impress someone or yourself tonight with your own stacked salad!
*****BONUS IDEA – CLAFOUTIS FOR DESSERT*****
Clafoutis is an easy light dessert that you don’t see on menus. It’s a combination similar to a dutch baby pancake (light) and custard with fruit. My clafoutis was made using the recipe from the link below, and in lieu of pears I had fresh raspberries and added orange zest and a teaspoon of orange liqueur . It’s important to not add too much fruit. Traditionally it is made with black cherries that you can find in season during the summer months and you can add a little kirsch (cherry liqueur) if you have some. The full recipe can be prepared and placed in the baking dish and set aside. Preheat the oven and set the baking time – place the pan in the oven to bake while you eat dinner. It’ll will be freshly baked and ready to serve right on time. Sprinkle with powdered sugar and serve! https://nationalpost.com/life/food/cook-this-daniel-roses-pear-clafouti-from-ina-gartens-cook-like-a-pro
Per Google definition: Clafoutis, sometimes spelled clafouti in Anglophone countries, is a baked French dessert of fruit, traditionally black cherries, arranged in a buttered dish and covered with a thick flan-like batter. The clafoutis is dusted with powdered sugar and served lukewarm, sometimes with cream.
With limited space in restaurants these days, why not create your own cafe’ style dinner at come. All you need now is a little candlelight and some relaxing music.
It’s that time of year when neighborhood gardens that were planted a couple of months ago, have begun to bear fruit. One day this week when I opened my mail box, I found two medium zucchini and two medium yellow summer squash left by one of my neighbors. If you’ve ever grown summer squash, you know it’s harvest is abundant and it can be hard to find new ways to cook it.
My first idea was to create some thin roasted chips for a healthy snack. So I pulled out my mandolin and started slicing. I searched around on Pinterest for different methods of making chips and hoped to achieve a delicate thin crispy chip, with a slight crunch similar to a thin potato chip.
Summer squash contains a lot of moisture that must come out in order to get a crispy texture. As instructed (in the link below) the slices of squash were laid between two layers of paper towel and pressed until most of the moisture came out. (My tip: make several single layers of sliced squash between paper towels and let them sit overnight up to 24 hours). The recipe in the link below involved olive oil, salt and a lot of time in the oven. The end result was delicious, with that potato chip slight oiliness, but its 90 degrees in the South right now and the heat of a gas oven going for hours isn’t a highly desirable method. So after leaving the remaining slices between the layers of paper towel for 24 hours, I gently pulled them up (they stick to the paper towel) and returned them loosely to their original spot. I then put one layer (with paper towel on top and as well) in the microwave and used 30 second intervals (about 6 or 7 times – combined total of 3 to 4 minutes) checking after the first 4 intervals. The chips were not only crisp but retained more of their color along the edges.
https://www.tablefortwoblog.com/zucchini-chips/ (recipe followed.)
Within hours or the following day, they may be a little soggy again – you can stack the chips loosely on the baking sheet and return them to the oven to crisp up at the same temperature, checking over time, or the back to the microwave.
After about 4 rounds of chip making I still had a bowl of uncooked thinly sliced squash and was ready to find something else to do with it. Once again, I searched through Pinterest for recipes using summer squash and noticed several pizza recipes. I had invited some gal pals to meet at a local park for a little picnic and decided to make mini picnic pizzas inspired by the recipe at this link. https://thismessisours.com/summer-squash-and-ricotta-galette/
Using one tube of thin refrigerated pizza crust, stretch the dough over a piece of clear plastic wrap or waxed paper to prevent sticking to the counter. The dough is rectangle shaped, so I decided that rather than one large pizza, I wanted to make individual pizzas. The dough could be cut into four rectangles, but I wanted round pizzas. Using a saucer and a pizza cutter (or knife)- cut three free formed circles about 1/2 inch away from the edge of the plate. The dough can be further stretched once cut if necessary. As you can see above, the circles are far from perfect.
Following the recipe from the link above, I combined the ricotta, parmesan, shredded mozzarella, fresh thyme, rosemary and peppers. I did not add any salt and found the cheeses had sufficient salt without adding any more. After tasting the baked pizza, I think the addition of fresh lemon zest to the cheese mixture would have brightened the flavors a little more. Using a small offset spatula, spread a couple of tablespoons of the cheese and herb mixture in the center of the dough leaving the edges clear.
Roll up the edges of the dough, top the center cheese spread with a handful of the thinly sliced squash, and a drizzle of the garlic infused olive oil from the recipe. Brush the edges of the dough with the olive oil and sprinkle grated parmesan over the crust edges and squash. Sprinkle with some of the thyme leaves.
The recipe’s recommended bake time is 35 to 45 minutes. The smaller pizzas baked a little faster. If making the smaller version like I did, I would recommend setting the first bake for 25 minutes (result shown below). Remove the pizza from the oven and sprinkle with pine nuts. I also added a small amount of shaved parmesan. Return to the oven and bake another 10 minutes.
For picnic packaging, loosely wrap each hot pizza in aluminum foil. Place a large cloth napkin or tea towel beneath the stacked foil wrapped pizza’s and tie the opposite corners together. This holds in the heat for quite a while for transport. I used a mini sealed box with a spray of water to transport the violas that were used to garnish the pizza at the picnic.
After two months of staying home due to COVID-19, I met with a couple of my gal pals for a “social distancing” picnic at a quiet park. We each took a corner of the picnic tablecloth, nibbled on our food and enjoyed a couple of hours of company and conversation.
As the summer heat draws nearer, pack a picnic basket, find a shady tree and enjoy the company of friends for an afternoon and pray you’ll never take for granted the simple pleasure of sharing time with the people in your life. Bring along a picnic pizza and crispy chips!
A few weeks ago I made Molly Yeh’s version of these meatball stuffed buns for my brother. My only adjustments to her recipe was substituting ground pork for ground turkey and then adding a finely chopped adobe pepper (for the can) to the meatball mixture to give a little kick of flavor and using provolone slices instead of mozzarella. My brother went banana’s over them. So when I made them a second time, I decided to change up the flavors a little, using the flavors of ginger, garlic and hoisin sauce. These could easily make a great kid’s hand held meatball sandwich for Memorial Day Weekend,
Turkey Meatballs: (makes approximately 18 to 20)
1 lb of ground turkey
1/2 cup of dried breadcrumbs
1 tsp of grated fresh ginger
1 grated clove of garlic
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/4 teaspoon red chili flakes
2 tbsp. hoisin sauce
Line a baking sheet with aluminum foil and preheat over 350 degrees F.
Gently mix and combine all ingredients in a medium to bowl until well combined. Try not to over work or meatballs will be tough. Wet hands and using a 1 tbsp. scoop (or by hand) roll into balls and place on foil lined baking sheet. Place in the oven and bake for a total of 30 minutes, turning the meatballs over at half way point. When cooked remove and allow meatballs to cool to room temperature. They can also be made ahead and refrigerated.
While you can make your own favorite meatballs recipe, any meatball will actually do. You could even take a short cut by purchasing pre-made meatballs. Italian or breakfast sausage are also options (formed and pre-cooked into a meatball).
Preheat the over 350 degrees (F)
2 -9″round pans or 1- 9″ X 9″ square pan (spray lightly with cooking spray)
Two 8 count packs of refrigerated Grand biscuits (any kind you choose)
1/4 cup of hoisin sauce
16 slices of either provolone or mozzarella cheese
Cilantro or Italian flat parley leaves
Remove the biscuits from the can. Taking one biscuit at a time, flatten and stretch out creating a one inch boarder around the meatball. Brush with hoisin sauce (careful not to put too much or the biscuit may get too wet.) Cut a slice of cheese into four and stack 2 pieces over the hoisin sauce. Add the meatball to the center and pull and pinch the sides of the biscuit over the meatball sealing it. Place each meatball stuffed biscuit with the sealed side down into the pan.
If desired, dip your finger in a little water and touch the top of each roll. Place a fresh cut cilantro or flat parsley leaf on the top of each and gently press into the dough. (I made the mistake twice of placing the herb on top of the bun after the 30 minute bake and it didn’t stick to the bun and dried as you’ll see from the finished version. The better method is to press them into the dough in the beginning. This of course is optional.
Place into the pre-heated oven and back for 30 minutes.
4 tbsp butter melted
1 whole garlic clove, peeled and smashed
1/4 cup grated parmesan cheese
Everything Bagel seasoning (or toasted sesame seeds)
Mauldon Salt (flaky) or kosher salt
While the biscuits are baking, place the butter and peeled, smashed garlic clove into a small pot. Heat until the butter is melted and stir the garlic around in the warmed butter to gently release some of its flavor.
Brush the partially baked biscuits with the garlic infused melted butter. Sprinkle with grated parmesan cheese, salt flakes and everything bagel seasoning (or toasted sesame seeds). Return to the oven and bake for 10 minutes.
An inside view of the completed stuffed biscuit. When serving, serve with a side of slightly warmed hoisin sauce for dipping or topping. Below I cut one open and spooned a small amount of sauce inside. Served fresh is best, but I’ve been advised they rewarm well if placed back in the oven or toaster oven for about 10 to 15 minutes.
Over the years there are some ingredients or recipes that immediately bring back memories of a friend or family member. I’m sure we all have them. While looking through the remaining items in my refrigerator, I focused on leftover items wanting to challenge myself to use and not waste the partially filled containers and jars of various ingredients.
I wanted to make a little something sweet for my brother. He lives alone and I found out he was eating sandwiches or opening a can of vegetables for his meals during the stay home order. I just couldn’t let that go on, so I’ve been cooking and then bringing filled containers with prepared meals for his week. I usually make something sweet, like a homemade cookie or chocolate dipped strawberries, but this week I decided to let the items in the refrigerator direct me in this week’s small sweet bite.
Tucked in the back on the top shelf, I found a partially filled jar of Amarena cherries and a half filled jar of black cherry preserves. The cherries brought back a memory from several years ago, to a co-worker named Abbey. Abbey and her husband Murph had recently relocated to the New Orleans area from their home town in Boston. Knowing they were away from family, when the holidays rolled around I invited them to an annual Christmas tree trimming party I hosted. When they arrived Abbey presented me with a hat box filled with mini cheesecakes, each topped with a bright red cherry (from a can of cherry pie filling). The crust was made with graham crackers and the filling from cream cheese, sugar and sour cream; but it was that rich, bright red cherry on top that made these little bites both elegant and festive.
I knew I didn’t have any graham crackers, but I did have some chocolate biscuits (as the English call them). We all know cherries and chocolate are bosom buddies. I knew I had a bar of cream cheese and as I searched for the remaining ingredients, I imagined the black cherry preserves swirled in the batter and knew immediately what I would make.
Mini Chocolate 🍒 Cheesecakes
Makes approximately 16
20 chocolate biscuit (cookies) – other options are chocolate or traditional graham crackers or any other type of wafer cookie ( 1 cup of crumbs)
1/4 cup of butter (4 tbsp. melted)
1 8 oz bar of cream cheese (at room temperature)
1 tsp. vanilla
2 teaspoons of cherry preserves or jam
1 teaspoon of lemon zest (optional- but adds brightness)
Amarena cherries or cherry pie filling
Mini cupcake paper liners
Preheat over 350 degrees F
Break biscuits into pieces and pulse in a food processor until fine crumbs form. (You can also place in closed zip bag and crush with hands or a wooden spoon.) Add the melted butter until well combined.
Line a mini cup cake tray with paper liners. Using a tablespoon measure fill each cup with about 1/2 tablespoon of the crumb mixture and press each to pack down into the paper cup.
In a medium bowl cream together the cream cheese and egg with an electric mixer until smooth and fluffy. Add vanilla extract until evenly combined. With a spatula fold in 2 teaspoons of preserves or jam. Test taste the filling for sweetness. I had honey nearby in case the filling needed to be sweetened, but the preserves provided all of the sweetness I wanted and so I did not add any of the honey. Fill each cup to the top with the filling. Bake for 15 to 20 minutes until the filling has only a slight jiggle.
Let cool for 10 minutes and then using a small offset spatula or butter knife gently lift each cup from the pan and place on a cooling rack. Allow to completely cool. Place on a plate or tray and refrigerate for 8 hours or overnight. Just prior to serving top each with a cherry and it’s syrup.
Note: If you don’t have or like cherries, there are so many other options. Blackberry or fig preserves or jam is an option, even orange marmalade or lemon curd. Most preserves have chunks of fruit in the jar that you call use to garnish the top.
Take a peek in your own refrigerator or pantry and see if there’s an ingredient that captures a memory for you and recreate it!
I was in my early twenties, a newlywed and getting settled into our first home. We had just moved into a newly constructed neighborhood, so everyone around us was unpacking and settling in as well. We had bought the house on the corner of the street and the couple that resided in the neighboring house to the right eventually became good friends. At least once a month (or more) they invited us over and while the guys grilled chicken and sausages, I watched my eventual friend Judi prepare this shell salad.
The pasta and eggs had just been boiled, drained and the eggs peeled. The next stage of preparation I found really interesting. She grated everything (no chopping) on a box grater! When it was finally finished and we ate it (still warm) I enjoyed it so much that each time I visited I tried to remember her ingredients, because it wasn’t a written down recipe, it was just measured by eye.
Searching for partial packages of items to use up in the pantry, I found a half box of small shell pasta and it brought me back to those memories of backyard barbecues with Judi and her delicious shell pasta. You’re seen most of these ingredients in my other leftover recipes and its kind of interesting how many ways these same basic ingredients can be transformed in such a variety of ways.
2 cups cooked small shell pasta, 1 or 2 hard boiled eggs, 1 carrot, 1 stalk of celery (leaves for garnish), 1/2 of a small onion, one lemon (the zest and 1/2 juice), Worcestershire sauce, soy sauce, mayonnaise, salt and pepper.
Using the large holes on a hand held grater held directly over the bowl of pasta, grate the boiled egg(s), celery, carrot, and onion. TIP: When you get to the end of the egg, flatten your hand against the last bit against the grater to avoid cutting your fingertips).
Add the seasoning…. remember there was no measuring involved – so I drizzled a little of the Worcester Sauce, soy sauce, and then added about 1/4 cup of mayo, the zest of a lemon and then the juice from 1/2 of the lemon, salt and pepper to taste. If you notice, many of these same ingredients are used to make a traditional potato salad. (You may choose to add some relish or chopped pickles for example). Mix it all together and taste to determine if you want more of an ingredient. Remember if it is a little flat – salt picks it up. It was very “Judi” to just mix and taste until she got it just right.
My favorite way to eat this salad was when the eggs and pasta were still warm. However, just like potato salad (that I also love warm) it’s just as good cold from the refrigerator or at room temperature and a great BBQ, picnic item or side with a sandwich.
My friend Judi has been with the angels in heaven for some time now, and when I saw that bowl of freshly boiled shell pasta I thought it was time to share her neighborly BBQ side dish with you! If you give it a try, say a little prayer for Judi and thank her!
When I was growing up , I remember whenever there was leftover rice in the refrigerator, rather than throwing it away Mom would make what she called “Egg & Rice”. She simply re-warmed the rice with a little butter, in a skillet and once the graduals were heated and somewhat separated into a single layer, she would then scramble an egg (or two depending on the amount of rice she had) and stir the egg through the rice until it was evenly coated. I would squirt some ketchup over it and I was a happy kid.
Mom’s Egg 🥚 & Rice 🍚: 1 cup leftover cooked rice, 1 egg, 2 tablespoons of butter, salt and pepper. (Ketchup or hot sauce, Sriracha or one of your favorite sauce toppings)
Years later, I remember sitting along the side of a hibachi grill in a sushi-hibachi restaurant and watching the teppanyaki chef throw a huge block of butter onto the sizzling grill followed by a bowl of cooked rice and wondered if my Mom realized she had been making a basic fried rice all of those years. As a family we had never eaten Chinese or Japanese cuisine until my brother and I were grown adults, so I doubted she realized the connection.
With the knowledge of how to create the base of fried rice, there are other leftovers that can add flavor and color to the basic recipe. This is a healthier version filled with vegetables and herbs that I think of as a brunch or lunch dish.
Simply🍃🌱 🌿elevated: 1 cup of fresh spinach chopped; 1/4 cup of mini, grape or cherry tomatoes chopped; chopped fresh herbs (from the garden I have dill, the green of a spring onion, and thyme). Add about a tbsp. of olive oil to the empty skillet and saute’ until the spinach is wilted. Return the egg and rice to the pan folding the veggies into the rice until evenly distributed. Add salt and pepper to taste, chopped fresh herbs on top if desired and serve with a favorite sauce (ketchup, Sriracha, hot sauce, etc.) Prep and cook time – 15 minutes.
My usual “extras” of chopped spinach, mini or chopped cherry or grape tomatoes, and fresh herbs made this basic “egg & rice” fresh and more flavorful.
Begin with a couple of tablespoons of butter in a non-stick skillet, add the rice and gently stir until the graduals of rice are warmed through and separated with less clumps making a single layer. Add a well scrambled egg, again stirring until the rice is coated and the egg is cooked. Move to a bowl.
Drizzle some olive oil into the empty skillet and add the chopped spinach, tomatoes and herbs and occasionally stir with a spatula until the spinach is wilted. Return the egg and rice to the pan and mix or toss to evenly distribute the veggies throughout the rice. Top with fresh cut herbs (optional) and it’s ready to serve.
Serve with your favorite hot sauce, Sriracha, soy sauce or a little ketchup. (I grew up putting ketchup on my scrambled eggs.) Ketchup after all is just condensed tomatoes and “a Southern thing”. This is a delicate version, but once again anything goes, small pieces of steamed or roasted broccoli, shredded carrots, and even proteins like leftover chicken or shrimp. I hope this idea inspires you to create ways to transform your leftover rice into a fun healthy meal for you and your family.
I didn’t take step by step photos as I prepared the dish, but remembered to snap a photo of the prepared dish. The instructions are simple and the end result simply yummy!
What you’ll need:
2 large portobello mushrooms
Butter -flavored spray
2 slices of bacon, diced
2 cups chopped fresh spinach leaves
3 tablespoons basil pesto
2 tbsp. dry bread crumbs
3/4 cup grated parmesan or Italian cheese blend
2 tbsp. toasted pine nuts (hazel nuts or walnuts is another option)
1/4 cup prepared marinara sauce (fresh or jarred)
Preheat the oven 375 degrees F (190 C)
Start with the 2 large portobello mushroom caps. Remove the stems, chop into 1/2 inch chunks and set aside. Scrape the gills out with the edge of a spoon and discard (the gills sometimes give a bitter flavor).
Spray each cap with the butter-flavored spray and place stem side down on a baking dish. Roast in the oven for 10 minutes.
While the mushrooms are roasting, in a 10 inch or larger skillet cook the bacon until crispy. Add the chopped mushroom stems and cook about 5 minutes. If the bacon fat is more than about 2 tablespoons you may want to drain some of it from the pan.
Add and stir in the chopped spinach leaves and pesto, cooking until the spinach is softened. Remove from the heat.
Stir in the bread crumbs and 1/2 of the cheese until well mixed. Spoon stuffing into the mushroom caps. Top each with the rest of the cheese and nuts. Return to the oven and bake 10 to 15 minutes until heated through and golden.
Warm the marinara sauce and swirl a couple of tablespoons on a serving dish (I used a wide bowl). Place the mushroom on top of the sauce and top with the remaining sauce.
As I prepared the mushrooms I considered other ingredients that could be swapped out; sun dried tomato pesto; roasted tomatoes; roasted peppers, caramelized onions; jalapeños or other peppers for a little heat; Swiss chard or kale in place of the spinach; they could also be a vehicle for a pizza – topping with sauce, mozzarella, pepperoni or crumbled sausage. The options as always are endless and open to your own available ingredients and creativity and enjoy!
Looking for ways to use items that are wilting away in the refrigerator? I found asparagus that I wanted to use in a different way. So I cut them into thirds and blanched them in boiling water for a few minutes until tender, then moved the pieces to a bowl of ice water with a slotted spoon or spider. This stops the cooking and “shocks” the vegetable, saving that pretty verde (green) color. With the heat turned off I then tossed a cup of frozen peas into the same hot water for just a minute to take the chill out before scooping them out and placing them into the bowl of ice water.
Back to the fridge I found a small amount of spinach left in a bag, grabbed a lemon and a bottle of white wine. Light extra virgin olive oil, and a trip outside to the herb garden I cut some spring onions, chives, and mint that all went into my blender. (Cilantro would have been good to brighten the flavor). I whizzed it up adding oil and wine until it resembled a sauce and then added the zest and juice of a lemon (tip: always zest the lemon before cutting it). I then added 1/3 cup of grated parmesan cheese (which is salty so taste before seasoning). Add salt and ground black pepper to taste. If you like heat you could add garlic or jalapeños, but I thought asparagus and peas were such fresh and gentle veggies, I didn’t want to over power them. Be creative and use what you have (celery may have added a nice flavor, parsley might be the only herb you have so use that). Just think green. I bet some green grapes would have added a little sweetness.
I then cooked a half box of tiny shell pasta, imagining the sauce gathering inside their little cups. When the shells were al dente I warmed my verde mixture and using a little pasta water tossed the pasta and sauce together. This wasn’t a formal recipe, just playing around with what I had. All I could think of is all of the great green vegetables I was getting in one bite. I then drizzled the top with a little olive oil and to finish it off, I would have shaved some parmesan over the top if I had a block, but I only had some pre-shredded – so I topped it with that.
Ravioli with Pesto Cream Sauce
What to do with a 10 oz bag of store bought ravioli? Well you need a sauce, but don’t have any in the pantry and don’t have time to make one from scratch. To make this Pesto cream sauce you will need:
A jar of homemade or store bought pesto
1/2 cup heavy cream or half and half
2 tablespoons butter
Garlic and onion powder
salt and pepper to taste
fresh basil (optional)
shaved or grated parmesan (optional)
This dinner took literally less than 15 minutes to prepare. I spotted a jar of pesto I made with basil from my garden in the refrigerator and a carton of heavy cream. I did not measure the amounts I used, so I just had to guess based the pictures what the approximate amounts were.
Begin with preparing the ravioli according to the package instructions. My chicken and roasted garlic version only took 4 minutes to cook once the salted boiling water was rolling so you can either make the sauce first and then prepare the pasta or cook both at the same time. Having all of the ingredients on the counter ready to go will help you work faster.
While the ravioli was cooking, I placed a 10 inch non-stick skillet over medium heat and added about 1/4 cup of pesto followed by about 1/2 cup of heavy cream. (I actually just poured until the cream created a layer the width of the skillet.) I sprinkled a little onion and garlic powder (probably about 1/2 teaspoon of each), added salt and black pepper as I stirred and tasted. Pesto has a lot of flavor so you get a big bang from the one ingredient. I then added the butter and stirred everything together. It’s very yellow at first, and as you stir you can see the creamy white color.
The pasta now ready, scoop the ravioli from the boiling pot of water with a slotted spoon and put directly into the sauce. When all of the pasta is transferred to the sauce, gently toss until the pasta is coated. It’s ready to serve with the options of sprinkling with chopped fresh basil (or other herbs), a little shaved or grated parmesan and a toasted crusty bread like a baguette or garlic bread sticks.
Another option would be to use a store bought jar of sun dried tomato pesto in place of the basil pesto, to create something similar to a vodka sauce. You can make your own homemade pesto with a variety of herbs, any kind of nuts that you have, grated parmesan and olive oil. There are an abundance of recipes available on Pinterest or any cooking magazine website. When you’re low on ingredients and short on time, grab what you’ve got and make it work!
Many years ago a family member introduced me to a creamy potato soup made from simple ingredients. It was a delicious soup that different family members made their own special version of. My version was a favorite of my daughter’s (making it kid friendly) filled with a variety of vegetables masquerading as soupy mashed potatoes. A comfort food made with very little, inexpensive, satisfying, filling and tasty.
4 to 6 potatoes (I used golden but any potato will do) peeled
2 medium to large carrots (peeled)
2 to 3 stalks of celery
1 small to medium onion (peeled and cut into chunks)
2 cloves of garlic (peeled)
1 15 oz. can of evaporated milk (or 2% or full fat milk)
4 to 6 tablespoons of butter (have a stick available)
1/4 cup sour cream (optional)
parmesan or cheddar cheese
3 strips of bacon (or Hormel real bacon bits)
Scallions, Spring onions or chives
Peel and cut the potatoes and carrots. Cut into similar sized chunks. Wash and chop the celery and onion also into similar sized chunks as the potato and carrot. Peel the garlic and leave whole. Place all into a pot and cover with water (as you would to boil for mashed potatoes). Bring water to a boil and cook until the potatoes and carrots are tender in the center. Be careful not to over cook or the final result will be gooey.
While the potatoes are boiling (about 15 minutes), if you’d like to garnish the soup with fresh bacon, use a microwave safe dish and place a double layer of paper towels on top. Line with 3 slices of bacon (I cut mine in half to shorten their length), top with double layer of paper towels, bacon and finish with a double layer of paper towel. Place in the microwave. Start with 2 minutes and check the crispiness of the bacon. Add 30 second intervals until the bacon is crispy and can be easy crumbled. Set aside.
Remove the vegetables from the boiling water with a slotted spoon (or spider if you have one like the one in the picture) and place the mixture of vegetables into a food processor or blender. Depending on the size of your food processor, you may have to make the sour in batches and pour into a pot or bowl to rewarm with finished. Do not overfill and be very careful when working with hot items in appliances. Add some of the evaporated (or other) milk and a couple of tablespoons butter. Pulse to puree the vegetables. I personally prefer a consistency similar to soupy mashed potatoes and use more milk to loosen the mixture; but some of the other family members add some of the boiling liquid from the pot to thin the soup further. Sour cream may be added to the mixture at this point if desired (optional).
Serve in a soup bowl and top with desired garnishes, a dollop of sour cream, sliced or grated cheese of your choice, crumbled bacon and chopped green onions or chives. When my daughter was little, she just wanted cheese.
OPTIONAL : POTATO SOUP WITH SWEET POTATO
Several years ago I found a marbled potato recipe for Thanksgiving where mashed potatoes flavored with sour was swirled with a whipped, buttered cardamon sweet potato. I often tell a story about how my Mom told me she didn’t think she was going to like them. Then the week after having eaten the marbled potatoes, she ran out and bought cardamon to put in everything!
I had one large sweet potato and decided to experiment, creating the whipped sweet potato to either place into the center of the golden potato soup or make the sweet potato the star,
1 large or two small/medium sweet potatoes (peeled and cubed)
1/2 teaspoon cardamon
4 to 6 tablespoons of butter
I recently watched a demonstration on a Martha Stewart site where potatoes were actually “steamed” instead of boiled. The result was a less soggy potato (for mashed potatoes). I decided to use this method for the sweet potato.
To prepare, fill the bottom of deep sauce pan with about an inch of water; the put a steamer basket over the water and layer the chunks of potato evenly into the basket. Bring the water to a slight simmer and cover the pot. Depending on the size of your potato pieces it may take 5 to 15 minutes. Steam until a fork goes into the potato center easily.
With a pot holder or dish cloth lift the streamer with potatoes and place on a plate or bowl on the side. Pour out the water from the pot. Return potatoes to the pot, add cardamon and butter. Whip with a hand mixer until smooth. (As an option, milk can be added to make this mixture smooth like the golden potato soup if you want to swirl some of the sweet potato with that soup).
Above left: I used a small scoop to create of ball of the sweet potato and placed it in the middle of the golden potato soup. Right: I placed three scoops of the whipped sweet potato and poured a small amount of the golden potato soup around the outside. I topped each sweet potato round with a crispy piece of bacon, garnished with chopped green onion and shaved parmesan.
I was a single Mom for most of my daughter’s life and didn’t make a lot o money back then. I know what it’s like to try to stretch a buck, and still present something comforting, filling and satisfying for dinner. I hope this idea will work in your home.
Here are two healthy, quick, no cooking required, meals. Last September I had a wonderful opportunity to travel to a small town in southern Germany that was less than an hour away from both France and Switzerland. During my time there I learned about this lovely salad that I call “the German salad”.
This salad is a perfect example of how to “Simply Elevate” items that are a combination of fresh, frozen and canned vegetables. The technique is to chop or slice everything that creates the bottom layer to a similar size. Basically any combination of ingredients you have will work. The first salad I had at a restaurant in a Castle we toured in Germany, contained smashed boiled and butter potato, shredded carrot, finely julienned zucchini, diced beets and radishes; while the version in Switzerland had corn, shredded cheese, red pepper, shredded carrots and cucumbers.
Each version was then topped with mixed greens tossed in a light vinaigrette. When the first salad arrived, it looked like a simple mixed green salad, but as the top layer was pushed away you found all of the lovely colorful surprises just beneath.
FRUITY NO COOK BREAKFAST
An easy, healthy and “Simply elevated” bowl of yogurt is as simple as using a wide single serving bowl, placing 1/4 cup of yogurt, sprinkle the top with cinnamon to add flavor (said to lower blood sugar) ; or swirl in a tablespoon of your favorite jam or preserves; sprinkle with a store bought or homemade granola, chopped nuts or toasted coconut; then slice up fruit (banana, a mandarin oranges, cherries, peach, pear, apple; add some berries and if you have it, snip some fresh mint into little strips to sprinkle over the top. I even prepared a version of this while I was in Germany using local fruits.
Be creative, have fun and enjoy! Until next time….Bon Appétit !
Basic every day ingredients elevated – its the genesis of my new category “Simply Elevated“. I hope to inspire and encourage methods for using ingredients that may not appear to be much in their original form, but can be elevated into a delicious and beautiful meal. Let’s dig into to our refrigerators, freezers, pantries and herb gardens to present something everyone will look forward to eating.
I created this soup last year for my annual Mothers Tea and realized it would be the perfect example during this difficult time, of how a few ordinary ingredients can be transformed into something tasty, filling and nutritious.
Let me begin with the herb garden. If you don’t have one you can easily purchase fresh herbs at the grocery in those little plastic packs, but consider planting some in a large planter or in a small area of your back yard. The benefit of growing your own yields fresh flavors to add to your dishes nearly every day, and eventually if you gently fertilize ,you will see lovely flowers bloom from their stems that are edible and add a lovely touch to your dishes. I’ve had the most luck with an area that gets morning sun and afternoon shade. Herbs are inexpensive to grow (I start mine from small plants purchased at the grocery or hardware store) and give them a dose of Miracle Grow right after putting them in the grown. Spring (April and May) are the months they thrive the most. Some will last year round while others can’t make it through the very hot (parsley and cilantro) or very cold (basil) seasons.
The herbs I use most frequently are thyme, basil, chives (that make beautiful lavender flowers) and parsley, but I also have dill, oregano, rosemary, sage and cilantro. Cilantro and parsley require frequent trimming to avoid seeding, and they don’t like the heat. I use sweet mint with fruit, drinks and some savory dishes, but I would recommend planting mint in a completely separate container. It tends to take over in the garden. This year I’ve added some edible flowers (violas, pansies, marigolds) and Spring onions that also bloom a white version of the chive blossom.
🍃Carrot, Pea and Mint Soup🍃
6 to 8 servings
FOR THE CARROT PORTION:
2 pounds orange carrots (farm fresh for the best flavor if available )
1 or 2 small to medium purple carrots (if unable to find an orange will do)
4 tablespoons of butter
1/2 cup of vegetable stock or water *
1/2 teaspoon of salt
pinch of white pepper
FOR THE MINT-PEA PORTION:
2 – 12 oz packages of frozen sweet peas (reserve 1/2 of whole peas on the side for garnish
6 mint leaves (additional mint for garnish)
1/2 to 1 cup vegetable stock or water*
salt and pepper to taste
1 teaspoon lemon zest & juice
Note: * If chicken stock is used the pure flavor of the vegetables will be altered.
Peel all carrots with a vegetable peeler and then slice into 1/4 inch disks. Place in a medium to large skillet with butter and liquid (*vegetable stock or water), salt and pepper. (If you do not have white pepper -black pepper is acceptable.) Simmer on medium heat covered until carrots are tender when pierced with a fork. Carefully transfer to a blender and puree until smooth. (Note that hot liquid in a blender can splash and burn you. Make sure to cover the top with a dish towel or allow mixture to slightly cool prior to blending). Add small quantifies of liquid until desired consistency is achieved. In order to create the two side by side or swirl affect, it will have to be the consistency of loose mashed potatoes or the line will not hold. It cannot be watery.
Frozen peas (remove 1/2 cup of whole peas and set aside to thaw to room temperature). Cook frozen peas in microwave according to package instructions. Transfer to a clean blender and add 1/2 cup of liquid (*vegetable stock or water)and mint leaves. Puree, again to desired consistency adding small quantities of liquid – with same note indicated above. Salt and pepper to taste, lemon zest and juice. I then put the pureed soup in a squeeze bottle to control the pour into the other side of the bowl when serving to create the separations of carrot and pea.
Both can be made one to two days in advance, refrigerated in an air tight container. Gently reheat prior to serving.
Garnish: Create thin slices of purple carrot with a vegetable peeler, from stem to end tip. Gently curl and place in ice water until ready to serve. Garnish soup with raw carrot slice, several whole peas, a mint leaf, and chive blossom or other edible flower if available.
Bon Appétit! Let me know what you think if you give it a try.
Crab 🦀 Pie
I remembered I had a pound of lump blue crabmeat in the freezer and found some mini pie shells I had purchased and forgotten to use. I started a small roux (from equal parts flour and olive oil) in a non-stick skillet and allowed it to become a mahogany brown before adding chopped onion, celery, red peppers and garlic. After those ingredients cooked, I added about 1/2 tsp salt, 1/4 tsp. of black pepper and small sprinkling of red pepper flakes – stirring to combine before adding about 1 cup of boxed seafood stock. The consistency should be saucy, but not watery before folding in 1/2 lb. of crabmeat and 1/2 cup grated parmesan cheese until evenly incorporated. The end result should be similar to the consistency of mashed potatoes. Place the tin lined pie shells (or a full size pie crust prepared in a pie plate) onto a Silpat lined sheet pan (this will prevent the mini or single pie plate from sliding around). Preheat oven to 350 degrees. Fill each shell with the crabmeat mixture, level each off and then bake for 30 to 40 minutes when the pie crust edges (including the bottom of the crust -take a peek) are also golden. SO that was quick and easy and delicious!
Spring Veggie🥕🌶 Tart
As I returned to my refrigerator to survey it’s contents, a container of pencil thin asparagus that I originally planned to oven roast caught my attention. I remembered seeing different versions of tarts made with asparagus on Pinterest and searched the freezer for some puffed pastry. Spring also calls from carrots, and the many versions of ways to cook carrots that I’ve seen on various cooking shows passed through my mind. So I decided to put both ideas together. Here’s what you’ll need.
- 9″ x 13″ sheet pan (half sheet)
- parchment paper
- 1 Sheet puffed pastry (place in refrigerator overnight)
- flour for dusting counter
- 4 to 5 slender carrots (peeled, ends cut off and sliced down the middle).
- 2 tbsp each olive oil and butter (in to a skillet)
- 1 tbsp honey
- 2 tsp chili oil
- salt and pepper
- 8-12 pencil thin fresh asparagus
- 5 oz. container of shaved parmesan cheese (or shave a block with a vegetable peeler) – or shredded Italian blend cheese or other melty cheese like or Gruyère or white cheddar
- fresh chives, fresh thyme
- two eggs
- 3/4 cup heavy cream
The photos above show the steps for preparing the carrot side of the tart. Select the thinner shaped carrots, peel, cut ends off and slice lengthwise. Add olive oil and butter to a non-stick skillet and when melted add carrots (sliced side down). Place another skillet on top of the carrots to prevent curling. They need to be straight for the tart. Cook for about 5 minutes until slightly blistered or browned on medium heat. (Carefully remove the top skillet using a dish cloth (it will be hot with steamy condensation on the bottom) then turn each carrot over. Add honey, chili oil, salt and pepper. Cover (I don’t have a lid that fits the skillet that I used, so I improvised using a piece of foil and splatter screen to hold it down) and cook until centers of carrots are fork tender- about 5-7 minutes. Drain the liquids from the carrots on a rack and set aside.
On to the puffed pastry. Line the half sheet pan with parchment paper. Dust the countertop with flour and roll out the puffed pastry one inch wider than all sides of the pan sheet half sheet pan (about 11″ x 15″) so that when placed inside the sheet pan the pastry goes up the sides (needed to hold egg mixture in). Dock (pierce) the surface of the pastry with a fork. This stops the pastry from puffing in the center. Place the tray of pastry in the freezer for 5 minutes to re-chill and pre-heat the oven to 400-425 degrees (depends on your oven. )
Meanwhile, measure 3/4 cup heavy cream, add two eggs, chopped chives and thyme.
Sprinkle the pastry with a handful of cheese; line the asparagus on one side and the carrots on the other; pour the milk and egg mixture evenly over the vegetables and then sprinkle another handful of cheese over the top. Bake from 30 to 40 minutes (depends on oven) until edges and bottom crust is golden brown for a crispy – not soggy crust.
When the tart first comes out of the oven it will puffed up, but it will sink as it cools. The tart is delicious warm, but also works at room temperature. Whether for brunch, lunch with a salad or a side dish, both of these tarts are simply delicious and easy to please.
For the most part, I’m a bit of a homebody and love to piddle around my house with little projects, but the recent restrictions imposed that involve closings (school) or limited access to many places we often visit on a regular basis can be unsettling to our routine and begin to affect the moods of everyone. We don’t like our freedoms to be taken away from us, even when it’s for our own good. In difficult times, we are challenged to find new ways to be productive and continue to develop and occupy our minds with healthy thoughts and processes. I like to think that as these old routines are suspended, an opportunity has opened to form new and improved routines.
Our world is going through a uniquely challenging and uncertain time, where less socializing is encouraged for the safety of ourselves, our loved ones and all of our communities, Spring is coaxing us to shed our sweaters and hibernation period to venture out into the warmer sunny days as relief from the many cold, gray, gloomy days we have already invested “indoors”.
While this time may seem unreasonable, stressful and unpredictable – and it is all of those things, I’d rather be safe than sorry. So I choose to see this period of time as “an opportunity.”
Let’s think about some of the things we often say we never have time for….
The weekdays now have longer daylight hours. Are the kids’ after school activities being suspended for several weeks? – Sounds like a great opportunity to invest in quality time as a family or couple, strengthen our relationships and ease the stresses associated with the ongoing reports of this coronavirus. Below are some ideas to inspire you….
1.) Prepare a home cooked meal together as a couple or family giving each child a job and gather “together” around the dinner table with discussion activities; Say grace and pray together – teach your children to care and pray for the safety and well being of their loved ones and others in the world. Help them engage in a positive way with what is happening and help them feel there is something they can contribute to making things better.
Take advantage of the warm sunny weather and get some fresh air by cooking on the grill and enjoying meals on the back patio or a blanket for a back yard picnic. Afterwards, play a game of crochet, badminton or take turns jumping on the trampoline as a family. Look around the house and see what you have to create activities as a family to free the minds of worry and relieve boredom as so often is the challenges with children.
2.) Create flash cards with questions or topics of conversation that expand knowledge and discussion; (turn off the TV, phones and Ipads and limit the time spent on these items); couples can learn more about each other with topic questions and you can easily create topics for children that make the discussion fun, such as – If you could be an animal, what kind of animal would you be and why?; What skill would you like to learn that you haven’t yet? (Skating, bowling, painting, play the guitar, etc) – you may learn something about your child that you didn’t know; questions that teach about the solar system, or other countries on the globe and so on. Just one each evening will do – and keeps everyones’ minds on positive thoughts and creative thinking. Some of the questions may be to test your kids on what they know about each of their parents with a game of two truths and a lie. The topics of discussion are endless.
3.) Is your child usually signing up to play on a softball and baseball team this time of year? Pick an evening to practice batting and catching the ball so they are ready to go when they can get back to the park to play.
4.) Other after dinner activities- play a round of UNO or a board game together; go for a family walk or bike ride in your neighborhood; plant a garden together, and together weed and water it in the evenings – watching it grow; find a Zumba class on YouTube and Zumba together for exercise; have one child each week read a book or a couple of chapters of a book to the rest of the family. Find creative healthy ways to spend time together laughing and playing to keep everyone’s spirits up.
Self care: Whether you are single and live alone….or not – an opportunity to take better care of yourself.
As you know from my blog, I have a bookclub and love to read. I have a mentally stressful job that sometimes follows me to bed and the best way I have found to clear my mind and get a good night’s sleep, is to take a hot lavender scented bath and then settle into bed somewhere between 8 p.m. and 9 p.m., nestled against a few fluffy pillows to sit me up and a pool of soft sheets and blankets surrounding me, while I read a few chapters of a good book. My mind shifts to the lives of the characters in the story and I’m freed of the worries of my work day until morning and enjoy a restful sleep.
When that alone doesn’t work, I play the Meditation Radio or Spa Radio stations on Pandora at a low volume on my phone on the bedside table and within minutes, I’m out. Lavender essential oils in defusers, roll on perfume bottles and linen sprays are also calming and help for soothing and sleep.
In mid-February I learned about this 30 day yoga series on YouTube – “Home – 30 day yoga with Adriene” and began starting my weekday mornings with an episode that is usually less than 30 minutes. It’s free and helps melt away stress and anxiety. Adriene is a gentle instructor with an unexpected new experience each day. It’s quite lovely, and if you are having trouble sleeping, this is also a great thing to do at the end of your day.
Lastly, another wonderful way to relax and decompress is to meditate. Deepak Chopra and Oprah have several 21 day meditations the are offered for free every couple of months. I have no doubt that they will be offering another one soon during this difficult time. You can sample some of the past meditations on Youtube. My favorite has always been the one focused on gratitude. https://chopracentermeditation.com/
Weekends at home….
What to do to fill your weekend? Well, Spring cleaning comes to mind! Here’s an opportunity to “tidy up”. Watch Marie Kondo’s series on Netflix for motivation and tackle one closet and bureau at a time. As each area is “tidied” up with items no longer loved removed and her special folding methods applied to beautifully organize the items in your bureau, you just feel so much better!
Then you can move on to your pantry – check out my “Lagniappe” category for other Weekend Projects. Other organization inspiration can be found on instagram @thehomeedit.
While the weather is beautifully mild, you will need time outdoors. Whether you have a patio or balcony for a few potted plants or a yard for a small flower bed, herb or vegetable garden, this is a great time to get planting before the heat is on. It’s time for pulling weeds (that are always the first to grow); and weed and feed turf builder time.
Then there’s always the garage and detailing the car…..ah how the list goes on, but just think how great it will feel for everything to be clean, organized and cleared of clutter!
It’s also an opportunity to try a new skill, such as becoming a better baker or cook, sewing, knitting, crocheting, painting, drawing, building something out of wood or learning a foreign language. There are multiple videos on YouTube that will teach you almost anything,
This is also an opportunity to go back to having actual phone conversations instead of text messages to visit with family and friends that we can’t spend as much time in person with. This is an opportunity to strengthen relationships, invest in self care and refresh our homes. Don’t miss the opportunity to press the restart button. As we all know, things happen for a reason. While I don’t want in any way to dismiss or ignore the hardships that are going on out there, with job uncertainty or loss, illness and death – when life is difficult I personally always try to see the opportunity that these changes may offer or bring. I hope you will too.
Let’s all pray for each other, be kind and compassionate; reach out to and check on those who live alone and the one thing we can be certain of, is that one day this experience will all be behind us and we can express gratitude for the opportunity to slow our roll and invest time and attention into the most important parts of our lives. God Bless Everyone! I appreciate you and I pray for all of my brothers and sisters in Christ.
Today I attended a bridal shower of the soon to be daughter-in-law of my friend of almost four decades. Her youngest is soon to be married, and while visiting with her daughter Alyson I told her about this journal entry I had written about her wedding in 2017. I searched for it not realizing I had never published it.
We are fast approaching the 2020 wedding season, and I decided now was the time to share this story of a growing family and love.
May 20th, 2017
Last night I attended the wedding ceremony and reception for the youngest daughter of my friend of nearly 35 years, who over time has become my sister from another mother. She and her very loving husband have and always will be family.
The ceremony was brief, but lovely and surprisingly entertaining, since the minister continually called the bride “Ashley” throughout the service instead of her name -Alyson. The guests shared restrained giggles and smiles in the warm humid breeze while keeping a protective eye on the bright but cloudy sky, threatening to rain at any moment as the bride and groom stood before an organic arch of green foliage and flowers along the edge of lush green golf course.
Alyson wore a nervous smile from ear to ear; simply beautiful in her knee length dress and netted veil cap reminiscent of the 1940’s, jittering with nervous energy that she relieved with multiple deep breaths and a little wiggle dance of her hips as the vows were being read. When the groom proclaimed his “I do” her expression changed suddenly to “surprise” and the nervousness reappeared as she realized it was her turn; but she quickly regained her composure. When the minister said, “Ashley” she immediately corrected him- stating that her name is Alyson. After all, if she was to make a vow, it was going to be in her true name! Safe to say they made it through, free of rain, and shared a kiss that always signifies the ceremony’s end. The small intimate ceremony was free of stuffiness or pretentiousness, simply focused on the couple that couldn’t keep their eyes off of one another and filled with love.
As a long time friend of her parents, I’ve known that “family “ above anything else, has always been the most important thing to both of them. So much so that they have woven a unique tapestry of members they call “family”. To most their family network may seem odd or unconventional, but to them it’s just the people they love and I’m grateful at times that I am considered one of their members. Their generous hearts extend a hand out to help just about anyone that needs it. I’ve never witnessed their saying “I can’t”, or “no” to anyone. A passion or calling that they have wholeheartedly committed their time and attention to.
Over the years and most recently, some of their treasured family members are now deceased, slowly chipping away at the number of living members. It was comforting to witness a night devoted to commitment that would now further extend the size of their family.
My sister friend walked over and sat beside me for a while, to have a small bite of food and something to drink, when just minutes afterward, the song “Lady in Red” began to play. I watched as her oldest daughter was being escorted to the dance floor by her husband and suddenly my sister friend quickly excused herself to dash into the crowd of guests. Shortly afterwards, the dance floor was filled with dancers, and among them I spotted her dancing with husband.
Throughout the night I observed her family, especially her two daughters and grown son with is girlfriend, and wondered if they (she and her husband) realized that their children had all found the one thing a parent can never give them.
Later when she returned to sit next to me I told her, “Your son-in-law (to her oldest daughter) really loves your daughter.” She looked out into the crowd and looked around like she didn’t understand, so I told her again. While sometimes as parents or simply human beings we may see flaws in one another, as an outsider looking in, I could see without a doubt by the way her son-in-law treats her oldest daughter and looks at her –having two small children running around beside them – that he truly loves and respects her. I’m not sure if my friend ever stopped and really looked at them in that way.
The same was obvious between her son and his girlfriend and as I said before during the ceremony of her youngest daughter and her groom.
While the group she calls family may currently be slightly smaller than what they are used to, I see the beginnings of a new generation forming. Those of us who were once “the young” will become “the old” and this new pairing of lives will weave and create the new tapestry of my sister friend and her husband’s ever changing evolved family, whose foundation is formed purely from the love they all share.
NOTE: THE PHOTOS IN THIS POST WERE TAKEN AT A DIFFERENT WEDDING OF A FAMILY FRIEND.
February is the month to celebrate love. When was the last time you swept your loved one off of their feet with a simple romantic gesture? I recently rewatched the cute romantic comedy “Hitch” where Will Smith’s character as “The Love Doctor” inspires his clients with uniquely designed romantic gestures, suited specifically to capture the attention of a woman they want so much to win the heart of.
In that same spirit, here are some ideas to inspire you where the currency starts with nothing but time and thought if that’s all you have. Have someone help you beautifully wrap a box of chocolates with a luxurious silk or velvet ribbon. If available select a special vintage brooch from your mother or grandmother’s jewelry box (or find one in a local antique shop) and pin it to the ribbon’s center for a bit of Victorian romance.
Place a delicate bracelet, pearl or heart shaped earrings into a satin or velvet draw string bag and then tuck the bag into a Victorian Hinged Heart Shape Christmas ornament. Another Victorian style romantic presentation- more unique and thoughtful than the typical jewelry box. To wrap, lay the ornament inside a red velvet or specially wrapped box on a fluffy cloud of delicate tissue wrapping paper and it looks just as elegant as a faberge egg. (Pretty boxes often with bows can be found at Homegoods stores, charm bracelets and the individual charms can be found at affordable prices at craft stores like Hobby Lobby and Michael’s.)
You still have time to order a Victorian ornament – here’s a source online that I found https://www.putti.ca/products/hinged-heart-treasure-box-ornament-pink
How do I love thee…. let me count the ways….. A priceless gesture of love is something that comes straight from the heart. Rather than stopping at the drug store on Valentine’s Day to sift through the last of the cards remaining, filled with someone else’s words, why not sit alone and write your own thoughts into a poem for the one you love; words you don’t say often enough or not at all, long over due. Whether hand written or printed out from a computer, sign your name at the end and find a beautiful frame to present it in.
Okay, if you think you can’t possibly write a poem – stop at a library and search online for love poems. Find one that says what you feel and want to express to your loved one and again personalize it by signing and framing it. https://www.poetryfoundation.org/collections/145134/love-poems-5a2f223201f49?gclid=Cj0KCQiA4NTxBRDxARIsAHyp6gCINhlH1fc7PG9I2q8TmwoKIrIVfvzUKSfJsiKOXIWBXTjr7mmhx-saAmYNEALw_wcB
Some of the greatest love stories are based on hand written love letters discovered in the attic long after their authors are gone. Letter writing has become a dying art form and is totally unexpected. Never underestimate the power of what one can do for your relationship. Regardless of what your handwriting looks like, a hand written letter is personal, intimate and romantic. Whether mailed to the recipient or tucked inside a special place for the recipient to find, your words of love are recorded directly from your heart and hand to remember for years to come. A proclamation of love in one’s own handwriting to be read over and over again, is a truly romantic gesture.
Those of you who are fans of “Sex in the City” may recall the episode when Carrie discovers the numerous emails that her assistant moved to a folder containing the historic love letters of great men that her beloved “Big” had sent her everyday for weeks (captured from a book she had been reading long before their planned wedding) and then finally his own love letter that begged her forgiveness for his mistake. The truth is that there was no book of love letters in publication in reality and following the episode a small book was published when one could not be found. So there is at least one out there. What if you left a different love letter from the book each day for a week for your beloved and then ended on Valentine’s Day with one of your own?
How about a romantic concert at home while you sip on your favorite beverage with only candlelight and cozy blankets to cuddle up with on the couch? One very romantic concert that occurred years ago and was captured on DVD is Andrea Bocelli – Under the Desert Sky. He sings romantic love songs beneath the stars in Las Vegas. Diana Krall’s sultry cadence is another great candidate- Live from Paris. Either may inspire a little slow dancing around the living room. A variety of concerts can be found for streaming on Amazon.
So here’s the plan- try to get home before your partner. Surround a clean bathtub with lit candles, a small vase of roses and a poured glass of wine. Minutes before your partner’s arrival, fill the tub with warm water and lots of bubbles (if you hold your finger on the end of the faucet as the water flows it will froth the bubbles and they will rise and multiply). Once the tub is filled, drop a few rose petals on top of the bubbles. Lay a towel and your favorite nightie that she wears on a chair or bench. Hang a robe from the top of the door. Close the bathroom door and create a path of rose petals from where your partner enters the house to the bathroom door where the candlelit bubble bath awaits her. (By the way no one says you can’t join her – but since this is a surprise for her, wait to be invited.)
Invite your partner to take a hot bath to relax and unwind from the week, while you grill the steaks, prepare the salad and set the table. Either prepare a playlist of love songs you both enjoy or Pandora has a love songs station from Pop, to Country, or Jazz that can take care of the background music while you dine. (You may even play music from the artist that you will then watch in concert from the couch afterward in the previous section.)
The language of flowers can be considered floral poetry: “Floriography is the ‘language of flowers‘. Dating back to the Victorian times floriography was used as a means of coded communication through various flowers and floral arrangements, allowing people to express feelings which otherwise could not be spoken. For centuries, this cryptic language has inspired the giving of flowers to convey emotion. Floriography originated in the courts of Constantinople in early 18th-century Turkey, spreading throughout Europe and Asia, eventually making its way to America in the mid-19th century.” (source: Traditional Home Magazine & All Florists in the UK)
The rose is a classic symbol of grace and elegance, and while most associated with Valentine’s day because the red rose stands for love and passion and the pink rose is often given as a token of admiration and appreciation, the rose may not be your partner’s favorite flower. My mother, my daughter and I are all partial to hydrangeas of all kinds regardless of what meaning Floriography has assigned the luscious ball of beauty – but if you want to make an appropriate choice according to the philosophy -Pink hydrangeas symbolize heartfelt emotion. Blue hydrangeas symbolize frigidity and apology. White hydrangeas symbolize boasting or bragging. Purple hydrangeas symbolize a desire to deeply understand someone.
The tulip is also readily available this time of year. A Turkish legend may be responsible for the red tulip’s symbolism. The story goes that a prince named Farhad was love struck by a maiden named Shirin. When Farhad learned that Shirin had been killed, he was so overcome with grief that he killed himself – riding his horse over the edge of a cliff. It’s said that a scarlet tulip sprang up from each droplet of his blood, giving the red tulip the meaning “perfect love.” Different colors of tulips also often carry their own significance. Red tulips are most strongly associated with true love, purple symbolizes royalty, white tulips are used to claim worthiness or to send a message of forgiveness. Yellow tulips symbolizing cheerful thoughts, pink tulips – a symbol of caring, attachment (not as strong as love, like the red) and good wishes. They would be appropriate for a friend or family member or someone you’ve just met and have grown to care about, but it may be too soon to express love for. The colors typically have similar meaning with each variety, red – love; yellow-friendship; pink-admiration; white purity, forgiveness.
If you choose to consider the language of flowers in a mixed bouquet you present, make a little note about your selections on the card to explain the choices you made so that your partner realizes that your bouquet was personally designed with thought from the heart.
Maybe your partner has always wanted to go to Paris or Bora Bora or Africa , but it’s simply not in your budget. Create a night at home bringing that dream place to her. Let’s go with Paris for this example. Search images of Paris where she most wants to go, i.e. Paris cafe’s, Giverny Gardens. Engage the help of a friend or family member to help you transform a small corner in your home into an evening in Paris. A small round table, and two chairs with a white tablecloth – cafe’ style. Candlelight, white twinkle lights strung from above. Pandora has a French Cafe’ station to help you with the music. If you’re a cook, make a French bistro favorite or order from a French restaurant and bring it home. Buy a decadent chocolate dessert (Le Madeline’s Sacher torte is perfect or some other decadent chocolate favorite from a local bakery). You don’t have to do all of the work, let the resources out there help you with your plan.
If your partner loves chocolate – don’t forget the chocolates! Just know that you don’t have to spend a lot of money to get good chocolate. When I was a little girl, my Dad bought a Whitman’s Sampler box of chocolates every year for my Mom. I’d patiently wait for her to pull the plastic wrap away and lift the lid. She the chocolates with nuts were her favorite, so she always let me have the solid milk chocolate messenger man in the middle of both layers of chocolate. All these years later – the box still has two layers and costs about $15 – I’ve seen it for $7.99 on sale this time of year – you can wrap it beautifully as indicated at the beginning.
While Valentine’s Day has become filled with expectations of flowers and heart shaped boxes of candy – an unexpected well thought out romantic gesture goes much further than a last minute stop at the store to grab the last of what’s left on Valentine’s Day. I hope these ideas will inspire you to form your own expression of love with a thoughtful, heartfelt gesture that you know will please your Valentine. As for those of you who receive these special gestures, you are very fortunate and very loved – make sure to express your appreciation for the effort that has been made in your honor. Your encouragement made lead to more romantic gestures.
- A candlelight picnic by the fireplace on a cold winter’s night.
- A drive to an open area for star gazing with a thermos of hot chocolate, bring warm cuddly blankets and spend some time in the quiet to just talk and be together.
- A chocolate and wine pairing to do together or with friends (google search for ideas).https://explore.lindtusa.com/perfect_pairings/
- An Alpine fondue for two – see my Alpine Alsace Friendsgiving post – a cheese fondue can be made from scratch or there are boxed versions in the cheese departments that simple require heating. (Whole Foods and other wine stores that also sell cheese)
- If there is a favorite restaurant that you frequent, ask to speak to the chef or manager. Ask if the menu for Valentine’s day has been decided. Negotiate to have the special prepared for you and your partner the weekend before the holiday – with your chosen table. This avoids the crowds and while you may not be a celebrity that can pay to close down a restaurant for the night for just the two of you, making this special private arrangement will make someone feel very loved and appreciated.
However you plan to spend your Day of Hearts – here’s wishing everyone love!
The Book Selection:
It’s the beginning of a new year and a new decade. We are reminded daily by the media of the dark forces that lurk throughout our world, and often feel helpless in what we can do to make a difference. A couple of decades back, an old (as in long time) friend gave me this christian fiction novel that had a strong impact on me and opened my eyes to the negative forces that provoke us daily and how the power of prayer may strengthen heaven’s angels to conquer and defeat those negative forces.
While this is a work of fiction, you cannot walk away from this book without re-accessing thoughts and feelings that make you feel unworthy, not strong or good enough, excluded, along with a long list of many other negative emotions, without realizing these negative thoughts are being used to draw us away from our belief system – our faith in good and our trust in what God wants for us.
A brief description of the book found on the “Good Reads” website, states “Ashton is just a typical small town. But when a skeptical reporter and a prayerful, hardworking pastor begin to investigate mysterious events, they suddenly find themselves caught up in a hideous New Age plot to enslave the townspeople, and eventually the entire human race. The physical world meets the spiritual realm as the battle rages between forces of good and evil.
This Present Darkness is a gripping story that brings keen insight into spiritual warfare and the necessity of prayer.”
If you don’t believe in guardian angels now, you should be filled with hope for them after reading this dramatic thriller of a book. It is a work of fiction and creativity that is well worth the read. It was originally published in 1986 and was Mr. Peretti’s first book. As a story about spiritual warfare; he does not place judgment on the characters or determine consequences for those who act out when possessed by a dark spirit. This book offers very interesting “food for thought” that when I first read it in 1998 gave me insight to how our insecurities (if thought of as a dark manipulation) can prevent us from growing in our faith and relationship with God. As a result of my reading experience, I personally fought those insecurities and grew determined to grow stronger in my own faith.
It should be noted that the book was written long before the internet, mobile phones and social media. One of my friends noted that if this book were rewritten today, the demons would have even more resources by which to reek their havoc and do.
When I have anyone come to my house, I always want to make whatever we are doing memorable, even if it is just a bookclub meeting. How often do you see your friends in a given year? I fear my answer would be far less frequent without planning events that give my collection of friends an opportunity to get together on a regular basis. Relationships of all kind take time and commitment. Therefore, it’s important to me to make the time we spend together meaningful, memorable and enjoyable.
With the holidays in full swing, I needed to pick a book for our upcoming January meeting. I had read several fairly good books throughout 2019, but none stood out as one I wanted to share with my club. For some reason, I recalled “This Present Darkness” and the affect it had on me when I originally read it. It lifted my spirit and enforced the importance of prayer that I’ve practiced ever since. This would be a new and different genre than what we have become accustomed to, and hoped my friends would gain their own unexpected insight from it, whatever it might be.
Having the book selection made, but still in the busyness of the holidays, I awaited inspiration to present itself and raised my usual creativity radar – hoping to hone in on something that would give me a direction for a table setting and refreshments for the meeting. I’ve fallen into a habit of trying to create a meeting around the book we’re reading when possible, which is sometimes challenging and not obvious – but I like the challenge. Without a specific plan in mind, one little thing can create the spark I need to build upon.
My first find occurred while browsing through a small antique store. A pair of tall glowing white angels with wings spread wide brought to mind the angels described as watching over the little town of Ashton and its preacher. There were two, but I decided to only purchase one and I placed it in the center of the table with a small church ornament.
On another day, I stopped at a local gift show to browsed through the after Christmas stock, (everything had been marked down 50% to 60%). As I searched through the baskets of ornaments, a large ornament, a pair of golden angel wings, caught my attention. I walked over for a closer look as two employees of the shop worked to remove ornaments from a Christmas tree display and place each into a basket on a large table. I decided the double winged ornament was too large and I only saw one, but it made me think again of our book club selection.
Then I noticed a single golden wing in another basket that I picked it up for closer examination. I stood nearby and kept count as each wing was moved from the tree and placed in the basket. The young lady arranging the ornaments in the basket noticed my interest and asked how many I needed. She searched through the tree to help me meet the count I needed, as I finally decided they would be a wonderful, post Christmas gift to give each of my members that would also (hopefully) help them remember the message of this book each year as they placed it on their Christmas tree.
At another store I came across the cocktail napkin that read “Be the kind of woman that when your feet hit the floor in the morning the devil says ‘Oh crap, she up!” It made me laugh and I thought it was perfect to inject a little humor.
As I reached the end of the book, I read how Tal handed Guilo the trumpet to sound their victory. It inspired me to search for this image of an angel blowing a trumpet (online) that I resized to fit exactly on the reverse side of the store tag that was tied with a gold cord to each golden angel wing. I used a glue stick to adhere each image and then used simple school glue to add large white pearl iridescent glitter as a boarder that for me, evoked the image of the bright light that streamed from the angels when they were glorified and strengthened by the remnants’ prayers.
I then tied a thin gold ribbon through the wire loop at the end of the wing and placed one at each place setting. I pulled out my Mom’s black and gold china to add the “darkness” to the table surrounded by golden halo chargers.
I decided I wanted small bags that the ornaments could be wrapped and carried away in, having in mind small bronze colored bags I’ve often seen at the Dollar Tree. With Christmas having just passed, both stores in my area looked like they had been wiped out of everything and only had lavender colored bags. I was disappointed and not sure what I would find or where, but continued my search.
I finally found a set of 8 whites bags with gold and pink foil dots and decided they would have to do. Since it wasn’t what I originally had it mind, I was a little disappointed. As I started glueing on the clip art of the trumpet blowing angels, I suddenly realized that the foil dots on the bags looked similar to the chunky glitter I had put on the tags I attached to the wings. HONESTLY, this happens all of the time! Oddly, things just come together. I truly do not consciously make things match this way – it just seems to happen.
With the table now set, my thoughts moved on to refreshments. I decided this would be a great opportunity to toast in the New Year and New Decade with my gal pals, as well as the beginning of our 6th year of reading together. January is a month when we try to eat lighter and resolve to take better care of ourselves. I decided to make a light, healthy, but decadent stacked salad of farro with chopped toasted pecans, cajun boiled shrimp salad, asian cucumber salad, grape tomatoes, diced avocado, grated boiled egg topped with sunflower sprouts and an edible viola. Watercress drizzled with garlic olive oil and white balsamic vinegar framed the stack; the plate drizzled with a roasted tomato vinaigrette and chive oil.
- The bottom was farro prepared per the package and pecans toasted in the oven at 350 degrees for 10 minutes, cooled and chopped. 1/4 cup pressed into the bottom of a 3 1/2″ ring.
- Next layer – Shrimp salad made with cajun spice boiled shrimp adapted from the recipe @ https://www.dinneratthezoo.com/shrimp-salad-recipe/
- Next layer – Sesame cucumber salad that I added chopped red pepper to adapted from the recipe @ https://www.recipesinstant.com/2019/08/spiralized-sesame-cucumber-salad.html
- Next – chopped grape or cherrie tomatoes sprinkled with a little kosher salt
- Next – 1/2 of an avocado diced, tossed in a teaspoon of lemon juice and sprinkled with a pinch of kosher salt
- Sprinkle the top with grated boiled egg, chopped chives, sunflower microgreens (or alfalfa sprouts, pea shoots) and an edible flower.
The plate was drizzled with a roasted tomato vinaigrette, watercress tossed in a drizzle of garlic infused extra version olive oil and white balsamic vinegar.
- 1 cup of grape or cherry tomatoes
- 2 tablespoon olive oil
- koscher salt
- 1 tablespoon white balsamic vinegar
Preheat over 400 degrees. Drizzle about 1 tbsp. of olive oil on a sheet pan. Slice tomatoes in half and lay in a single layer over olive oil. Sprinkle with salt and roast in the oven for 30 minutes. Tomatoes should deflate and create a brownish coating beneath the tomatoes. Remove from the oven and cool. Place roasted tomatoes in a small food processor or blender. Drizzle the second tablespoon of olive oil over the surface of the sheet pan with browned tomato juices and a tablespoon of white balsamic vinegar. Allow to sit for about 10 minutes and gently scrap the browned juices, oil and vinegar with a whisk – (as in deglazing a pot with fond- brown bits). Attempt to lift as much of the fond as possible as this equates to a lot of flavor. Pour the mixture into the food processor with the roasted tomatoes. Process until smooth. Add additional olive oil or vinegar as desired until the mixture resembles a slightly loose tomato paste. Pour vinaigrette into a squirt bottle to drizzle on the plate.
A cocktail is required to make a toast, so next I was in search of a unique, ladylike cocktail when I found this recipe for a “Whispering Demon” and oddly, as I am writing this I realized the cocktail will be pink – more color coordination! As is my usual practice, I always try to do something a little different to a recipe to make it my own. After tasting it, the name warranted a little surprise of spice to reference the “demon”. I experimented by steeping pink peppercorns into my simple syrup and it added a gentle element of surprise that I was looking for.
A Hushed Whispering Demon
1 oz. vodka
1 oz. pink peppercorn simple syrup
2 oz. Whispering Angel or other Rosé
2 oz. club soda
Directions: To make the simple syrup place 1 cup of sugar and 1 cup of water in a saucepan. Place pan on low heat (on the stove) until the sugar dissolves. Turn off the heat and add 3 tablespoons of pink peppercorns. Steep for 10 minutes. Strain the syrup into a jar for storage until ready to use, and let the sugary peppercorns rest in the strainer for about 10 minutes. Move the peppercorns to an airtight container – leave uncovered to dry and cover for later.
Place coupe glasses in the freezer. Combine cold rosé, simple syrup, vodka, and club soda in the chilled coupe glass. Delicately swirl the glass to mix contents, and top with a little cluster of sugar coated pink peppercorns for garnish.
This book about spiritual warfare filled with demons and angels, called for an angelic finale. I made a chocolate angel food cake, filled with a mascarpone, whipped cream, freeze dried strawberries, chocolate shavings and raspberries.
The recipe for the basic chocolate angel food cake was taken from http://www.eatingwell.com/recipe/267156/chocolate-covered-strawberry-angel-food-cake/?utm_source=pinterest.com&utm_medium=social&utm_campaign=eatingwell_eatingwell_9180211&utm_content=diabetes_verticalimage_&utm_term=ValentinesDayRecipes_201901
Once baked and cooled the cake was cut in half. I dug a little canal in the bottom half buy pulling some of the cake away. The filling, chocolate shavings and fresh raspberries were added and the top replaced. Refrigerate until ready to serve.
- 8 ounces mascarpone room temperature
- 8 ounces heavy cream whipped
- 1/4 cup chocolate shavings
- 1/4 cup freeze dried strawberries (pulsed in food processor to a powder) optional
- 1 tablespoon sugar
Whip the mascarpone and set aside. Whip the heavy cream with sugar. Gently fold 1/4 cup of mascarpone into the whipped cream and continue 1/4 cup at a time until well combined. Gently fold in chocolate shavings and strawberry powder.
This type of cake is a little dry and needs a syrupy sauce and fresh fruit. Slice strawberries macerated overnight in 1/4 cup of Chambord, 2 tablespoons of sugar and (optional) a sachet of 1 tablespoon of pink peppercorns). Before serving remove the sachet and add 1/2 cup of fresh raspberries. Pour a couple of large spoonfuls of fruit and their juices over each slice of cake. Sprinkle with chocolate shavings and curls.
Our meeting concluded and everyone left with their angel wings safely wrapped in their little bags. Until we meet again – on to the next book.
Select the bookclub category on the front blog page for previous book selections and meeting ideas:
I can hardly believe, that just a year ago, I sat at my dining room table literally trembling with fear as I learned as much as I could online about how to design a blog and then pushed myself to take the first steps.
I wanted a place to share all of my “social interaction” ideas, while simply enjoying time with family and friends. Another year of great wines, food, books, friends, tea, home design updates and thoughtful gestures, all recorded in the 67 posts of 2019. Thank you to all of you who follow me and to all of those in my life that share in making these events fun and memorable. Your support encourages me more than you know and I’m so grateful for each and every one of you. Here’s a quick look at 2019’s memories.
It’s a new year and a new decade. Come along for the journey to see what happens in 2020.