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Archive for the ‘In The Kitchen’ Category

Spiced Chocolate Krinkles

Posted in Gift Ideas, In The Kitchen, Recipes, Uncategorized, tagged , , , , , , , , , , , , , on February 19, 2013| Leave a Comment »

spiced chocolate krinkle cookies

Add a little spice to your life and tantalize your taste buds with one of these cookies. At first bite, you’ll discover a rich chocolate flavor with a touch of sweetness, but then, as you’re about to swallow this little bit of naughtiness, a warm and spicy sensation floods your mouth. Ground ginger, freshly-grated ginger, and cayenne pepper provide the cookie with a surprising “afterglow.” A perfect treat anytime, but especially on a cold and rainy day like today!

Spiced Chocolate Krinkles
From The Sweet Spot by Pichet Ong

Ingredients:
2 tablespoons canola, vegetable, or other neutral oil
1 ounce (28 grams) bittersweet chocolate, chopped
1 teaspoon grated fresh ginger
1/4 teaspoon ground ginger
1/4 teaspoon ground cardamom
1/8 teaspoon cayenne pepper
1/8 teaspoon salt
1/3 cup (2 ounces/54 grams) all-purpose flour
2 tablespoons almond flour or coconut powder
2 tablespoons unsweetened cocoa powder
1/2 teaspoon baking powder
1 large egg
1/2 cup (3¾ ounces/106 grams) sugar
1/2 teaspoon vanilla extract
1/2 cup (2 ounces/55 grams) confectioners’ sugar

Directions:
1. Put the oil, chocolate, both gingers, the cardamom, cayenne, and salt in a double boiler or in a heatproof bowl set over a saucepan of gently simmering water and melt the chocolate, stirring occasionally. Remove from the heat, transfer to a bowl if necessary, and cool completely.

2. Sift together the flours, cocoa powder, and baking powder and set aside.

3. When the chocolate mixture has cooled to room temperature, add the egg, sugar, and vanilla extract and stir just until combined. Gently fold in the flour mixture until well incorporated. Transfer the dough to a large sheet of plastic wrap, flatten into a 1-inch-thick disk, and wrap tightly in the plastic. Chill until hard, at least 2 hours or up to 5 days.

4. When ready to bake, preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.

5. Put the confectioners’ sugar in a small bowl. Pinch off a piece of dough, form it into a 1/2-inch ball, roll in the confectioners’ sugar until well coated, and place on a prepared baking sheet. Repeat with the remaining dough, putting the coated balls 1 inch apart on the baking sheets.

6. Bake the cookies until the tops look cracked and are dry to the touch, about 10 minutes. Transfer to a cooling rack to cool completely. The cookies can be stored in an airtight container for up to 2 days.

Makes 3 dozen cookies

Linnell’s Notes:
1. An easy way to peel fresh ginger is to scrap off the “skin” with a teaspoon.

2. The cookbook author noted, “Don’t be tempted to make these cookies bigger. They look more appealing when small and the flavors and texture are best enjoyed in a single bite.”

3. My cookie dough turned out to be more loosely formed than a dough. I attribute this to using an extra large egg. The dough did firm up a bit after chilling it for a couple of hours.

4. To prevent the dough from sticking to my hands while rolling it into balls, I repeatedly wet the palms of my hands with water. Keep a small bowl of water nearby.

ENJOY!

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Friday’s Fresh Five! (2/15/13)

Posted in About me, Creativity, Helping Others, In The Kitchen, inspiration, Organization, Uncategorized, tagged , , , , , , , , , , , , , , , , , on February 15, 2013| 3 Comments »

Robert Chang If men are from Mars and women are from Venus, then my father-in-law and I certainly came from different galaxies. For forty years our relationship resembled a roller coaster ride with its undulating highs and lows. My touchy-feely-emotional ways and his rigid self-righteous attitude were like oil and water – existing together, but with slim chance of permanently blending. Throughout our relationship, he brought out an intensity of emotions inside of me that I never knew existed. But as I matured and gained a better understanding of his modus operandi, I suspected that his arrogance and bravado masked something deep inside of him. Early Monday morning he passed away in his sleep at the age of 90. How do I go about reconciling my feelings for this proud and highly-principled man? How do I remember a man who made me so angry I screamed or who wounded me so deeply I cried? Despite some rough times with him, my best answer is to remember him with kindness. For in the end he was just a man, a person fraught with human frailties, fears, and insecurities, like the rest of us. He was far from perfect, but I believe he did the best that he knew how.

#1 – Notes from the Universe
Notes from the Universe Every weekday morning I wake up to a “personalized” inspirational email message. Reading these messages, helps me start my day inspired and motivated. It’s a little like having a personal cheerleader. So, if you’re interested in having a little food for thought along with your breakfast every morning, check out and subscribe to Notes From The Universe.

#2 – Ways to Make Your Groceries Last Longer

Freezing and preserving fresh herbs in olive oil

Freeze and preserve fresh herbs in olive oil. From the Kitchn.com

A shopping trip to the grocery store nowadays costs a small fortune. Check out these 27 Ways to Make Your Groceries Last As Long As Possible and get some great ideas that will, in the long run, save you money.

#3 – Left Brain Vs. Right Brain
Mercedes Benz Left brain Right Brain graphic This Mercedes-Benz graphic illustrates the inherent differences between left-brained and right-brained people, but it also reflects two different approaches to life – much like the differences between my father-in-law and me. Click on the image to enlarge it.

#4 – Whose Life Is It Anyway?
If your life is not how you imagine or dream it should be, you need only look at who’s in the driver seat – you! Writer and blogger Shelli Johnson wrote a post called, “Need Permission To Follow Your Dream?” regarding her own moment of realization that she needed to take charge of own her life.

#5 – Live a Life Worth Remembering
The key to immortality is first living a life worth remembering.
Bruce Lee

Enjoy your weekend!

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DIY Project: Retro-Chic Twine and Glass Candle Holders

Posted in Art and Crafts, Creativity, Gift Ideas, Holidays, In The Kitchen, Recycling, Uncategorized, tagged , , , , , , , , , , , , , , , , , , , , on February 12, 2013| 1 Comment »

DIY jar and jute candleholders

Get out those skeins of macrame cord you’ve been saving since the 1970s and pull out those empty glass jars from underneath your kitchen sink. It’s time to upcycle them into retro-chic candle holders! I made these candle holders in just one morning. Their relaxed vibe makes for great centerpieces (outdoor or indoor) or thoughtful gifts. For a morning coffee gathering or a brunch, put a base layer of coffee beans in the jars and let the candles help release the aroma of freshly-roasted coffee!

Materials:
Glass jars (for a more interesting arrangement, choose jars of different heights)
Jute, twine, or macrame cord
Hot glue gun
Assorted lace trim
Bamboo skewers
Tealights
Nonflammable base material such as rice, beans, coffee beans, sand, etc.
Scissors

General Directions:
1. Remove labels from jars. If some adhesive remains, use a solvent such as Goo Gone to remove it.
2. Wash and try jars thoroughly.
3. Heat up your glue gun.
4. Place a little bit of glue on the twine and press it down on the glass jar using a bamboo skewer or your fingers. Using a bamboo skewer prevents burning your fingers on the hot glue. Putting the glue on the twine versus directly on the glass prevents globs of glue from showing up on the glass or getting all over the glass.
5. Because you’re not using a lot of glue, it will set quickly, so work fast. It helps to have a design in mind before you start.
6. Rub off stray glue “threads,” fill jars with base material, and insert tealights.
7. Tie a bow or wrap twine several times around the top of the jar for a more finished look.

Heart Jar:
Laying down a little glue at a time, create a heart-shape perimeter with the twine. Gradually, coil the twine around and around inside the heart-shape, putting down small spots of glue on the back side of the twine as you go. I coiled small circles in between the hearts to balance the design.

Lace Jar:
Starting at the “back” of the jar, I tacked one end of lace to the jar, wrapped it around the jar cutting off the right length, and glued it down on top of where I started. Twine was then centered on the ribbon in between the lace and glued down on the back of the jar. Lace jars in of themselves are pretty, but I felt twine had to be incorporated into the lace design to create a cohesive design grouping.

Loopy Jar:
I started at the bottom of the jar and just looped the jute in a free-form pattern around the jar. When making the loops, it is easier to glue the contact points of a loop before tacking it to the jar.

Love Jar:
This was created in a similar fashion as the loopy jar, except I spelled out the word “love” on the front and back of the jar.

candle holders made from glass jars and jute

Enjoy your candle holders!

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Pork Belly With Five Spices

Posted in About me, Holidays, In The Kitchen, Recipes, Uncategorized, tagged , , , , , , , , , , , , , , on February 5, 2013| 1 Comment »

five spice pork belly Before you say, “Eww, gross!” at the mere mention of pork belly, consider this: other countries in the world make their bacon from side and back cuts of pork, but here in the United States, we choose to make our bacon from the pig’s belly. In other words, bacon is none other than cured PORK BELLY, so if you’re loving your crispy bacon in the morning, you are eating pork belly!

Dining on pork belly has become a food trend from coast to coast. Chefs at some of the most popular and fashionable restaurants have put their own unique spin on preparing it. For example, Chef Zak Pelaccio of New York, makes a signature Coriander Bacon. His chefs “cure their heritage-pork belly in a mix of palm sugar, coriander, Thai chiles, and salt, smoke it over hardwood, then braise it to melting, candied softness.” That sounds delicious, but the procedure is more complicated than the average home cook wants to undertake. Here’s an easy and interesting pork belly recipe. It’s similar in taste to the Chinese red-cooked pork belly, but with a Thai twist. The addition of chopped tomatoes, fish sauce, and lime juice provides a sublime depth of flavors. This dish will be part of my Chinese New Year’s feast this weekend!

Pork Belly with Five Spices
From The Cook’s Encyclopedia of Thai Cooking by Judy Bastyra

Ingredients:
1 large bunch fresh coriander (cilantro) with roots*
2 tbsp/30ml vegetable oil
1 garlic clove, crushed
2 tbsp/30ml five-spice powder
1¼ lb/500g pork belly, cut into 1-in/2.5cm pieces
14oz/400g can chopped tomatoes
2/3 cup/150ml hot water
2 tbsp/30ml dark soy sauce
3 tbsp/45ml Thai fish sauce
2 tbsp/30ml granulated sugar
1 lime halved

Directions:
1. Cut off the coriander roots. Chop five of them finely and freeze the remainder for another occasion. Chop the coriander stalks and leaves and set them aside. Keep the roots separate.

2. Heat the oil in a large pan and cook the garlic until golden brown. Stirring constantly, add the chopped coriander roots and then the five-spice powder.

3. Add the pork and stir-fry until the meat is thoroughly coated in spices and has browned. Stir in the tomatoes and hot water. Bring to a boil, then stir in the soy sauce, fish sauce and sugar.

4. Reduce the heat, cover the pan and simmer for 30 minutes. Stir in the chopped coriander stalks and leaves. Squeeze in the lime juice and serve.

Serves 4

Linnell’s Notes:
1. This dish is not intended to be served as a solo main entrée, but as one among several entrée-type dishes served at dinner (Chinese style).

2. Five-spice powder is said to encompass the five elements of flavor: sour, bitter, sweet, pungent, and salty. Use Chinese five-spice powder, which is normally made from cloves, cinnamon, fennel seeds, star anise, and Szechuan pepper, and not the Indian five spice known as Panch phoran, which is made from fenugreek seed, nigella seed, cumin seed, black mustard seed and fennel seed.

3. *I did not have coriander with roots and I understand it can be hard to find, so I cut in a few more stems to make up the difference. Coriander/cilantro stems have a slightly more intense flavor than the leaves.

ENJOY!

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Homemade Gyros

Posted in About me, In The Kitchen, Recipes, Travel, Uncategorized, tagged , , , , , , , , , , , , , , , , , , , on January 29, 2013| Leave a Comment »

gyro meatloaf

Whether from a vendor on the streets of New York City or from a takeout counter in Monastiraki Square in Athens, Greece, my family loves to eat gyros. Delicious memories of warm circles of pita bread wrapped around flavorful slices of meat, tomatoes, onions and french fries, drizzled with a wonderfully refreshing Tzatziki sauce, prompted me to search for a homemade version. Normally gyro meat is slow-roasted on a vertical spit, but this recipe simplifies that by baking the meat in a loaf pan. Then, after some time in the refrigerator, the meat is thinly sliced and pan fried or grilled to give it a crispy texture – as if it’d been on a rotisserie for hours. A platter of gyro fixings would make for a fun family dinner or make great Super Bowl party fare.

Favorite Meat Loaf Gyros
Recipe from Taste of Home

Ingredients:
1 egg, lightly beaten
6 garlic cloves, minced
3 tablespoons dried oregano
1½ teaspoons kosher salt
1 teaspoon pepper
1 pound ground lamb
1 pound ground beef

TZATZIKI SAUCE:
1 cup (8 ounces) plain yogurt
1 medium cucumber, peeled, seeded and chopped
2 tablespoons lemon juice
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper

GYROS:
8 whole pita breads
3 tablespoons olive oil, divided
16 slices tomato
8 slices sweet onion, halved

Directions:
1. In a large bowl, combine the egg, garlic, oregano, kosher salt and pepper. Crumble lamb and beef over mixture; mix well.

2. Pat into an ungreased 9 x 5-inch loaf pan.

3. Bake, uncovered, at 350° for 60-70 minutes or until no pink remains and a meat thermometer reads 160°.

4. Cool completely on a wire rack. Refrigerate for 1-2 hours.

5. For sauce, in a small bowl, combine the yogurt, cucumber, lemon juice, garlic, salt and pepper. Cover and refrigerate until serving.

6. Brush pita breads with 1 tablespoon oil; heat on a lightly greased griddle for 1 minute on each side. Keep warm.

7. Cut meat loaf into very thin slices. In a large skillet, fry meat loaf in remaining oil in batches until crisp.

8. On each pita bread, layer the tomato, onion and meat loaf slices; top with some Tzatziki sauce. Carefully fold pitas in half. Serve with remaining sauce.

Yield: 8 servings.

Linnell’s Notes:
1. This was an easy recipe, but it does require some planning ahead. The meat loaf needs to be refrigerated for a couple of hours to allow it to be firm enough to slice into thin slices.

2. Although the meat was flavorful, it seemed a tad dry to me. The next time I try this recipe, I will chop my own beef and lamb, so that the mixture is more coarse – resulting in better flavor and texture. I’d also like to try making other meat versions of gyros. Here are links to other versions to try:

Pork Gyros
Chicken Gyros

3. The next time I’ll also experiment by adding chopped onions, ground rosemary, and ground thyme to the meat mixture.

4. I fried the meat slices in a nonstick frying pan, so no additional oil was needed.

5. I doubled the recipe and gave some to my son and daughter-in-law, so they’d have one less dinner to cook during the week!

ENJOY!

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Oven “Barbecued” Ribs

Posted in In The Kitchen, Recipes, Uncategorized, tagged , , , , , , , , , , , , , , , , , , , , , on January 22, 2013| Leave a Comment »

sparerib recipe

Feeling the love for some tasty barbecued spare ribs, but not loving the idea of barbecuing outside in the cold? Assuage those rib cravings of yours by making “barbecued” ribs indoors. First, the ribs are baked in a low-temperature oven and then they’re basted and “grilled” under the broiler. Your reward will be smokey-tasting juicy ribs with a little bit of a kick that’s amplified by a sticky, sweet, and tangy finish. Get those napkins out, because the Super Bowl’s around the corner and you’ll want to serve these ribs at your party!

Beth’s Melt in Your Mouth Barbecue Ribs
Recipe from Food.com

Ingredients:
4 lbs pork ribs
3/4 cup light brown sugar
1 teaspoon hickory smoke salt
1 tablespoon paprika
1 tablespoon garlic powder
1/2 teaspoon ground red pepper (optional)
2 cups of your favorite barbecue sauce

Directions:
1. Preheat oven to 300 degrees F.
2. Peel off tough membrane that covers the bony side of the ribs.
3. Mix together the sugar and spices to make the rub.
4. Apply rub to ribs on all sides.
5. Lay ribs on two layers of foil, shiny side out and meaty side down.
6. Lay two layers of foil on top of ribs and roll and crimp edges tightly, edges facing up to seal.
7. Place on baking sheet and bake for 2 – 2½ hours or until meat starts to shrink away from the ends of the bone.
8. Remove from oven.
9. Heat broiler.
10. Cut ribs into serving sized portions of 2 or 3 ribs.
11. Arrange on broiler pan, bony side up.
12. Brush on sauce.
13. Broil for 1 or 2 minutes until sauce is cooked on and bubbly.
14. Turn ribs over.
15. Repeat on other side.
16. Alternately, you can grill the ribs on your grill to cook on the sauce.

Serves 6

Linnell’s Notes:
1. I could not find hickory smoke salt, so I brushed a tiny amount of Liquid Smoke (Hickory) on the ribs before applying the dry rub. A little bit of Liquid Smoke goes a long way, so don’t over do it.

2. I used Kinder’s Mild BBQ Sauce, but any flavorful good quality sauce will do.

3. I did not add any salt to the dry rub mix, partially because I couldn’t find the hickory smoke salt and because I felt that there would be plenty of sodium in the barbecue sauce. My husband and I thought the ribs tasted great without any additional salt, but it’s up to you.

4. Come spring and summer, you’ll want to finish these ribs off outside on the grill instead of under the broiler!

ENJOY!!

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Friday’s Fresh Five! (1/18/13)

Posted in About me, Gardening, Health, Helping Others, In The Kitchen, inspiration, Uncategorized, tagged , , , , , , , , , , , , , , , , , , , , , , , , , on January 18, 2013| Leave a Comment »

frozen bird bath

Photo by Linnell Chang

Rigid icicles, clinging tightly to the under side of a fountain, created a sharp contrast to the shape-changing droplets of water that danced over the edge. Overnight freezing temperatures transformed my backyard fountain into a winter work of art and also into a metaphor about life’s transformations. Like the internal changes water goes through, life can be transformed by changing our inner beliefs.

#1 – Code to Live By
The third entry in the Native American Code of Ethics reads, Search for yourself, by yourself. Do not allow others to make your path for you. It is your road, and yours alone. Others may walk it with you, but no one can walk it for you. Deep down, I think we all recognize the validity of these words, but how many of us actually walk our true paths? The other 19 aspects of the Code serve as additional reminders of how we can live honorable lives. Print up the Code and read it every morning before you start your day. If we all followed this Code, think about how we could transform the world.

#2 – Healthy Living TED Video
In this video author A.J. Jacobs presents his humorous talk on “How Healthy Living Nearly Killed Me.” Pay special attention to what he says from minute 7:20 to minute 7:41!

#3 – Cooking For Others
photo of casserole containers If you have a friend in need and you’re taking food over to help him/her, you might want to review this article, Cooking for Others: A Guide to Giving Sympathy Meals first. Read “tips, helpful suggestions, and friendly advice on bringing meals to others.” While reading through the comments section, I learned that many of us tend to bring over food for dinner, but rarely consider that the recipient might be in need of something else, like food for breakfast.

#4 – Ten Sentences
inspirational poster From the blog Lifehack come these Ten Sentences that Can Change Your Life. Which sentence has the power to transform your life?

#5 – Search Within
“People spend a lifetime searching for happiness; looking for peace. They chase idle dreams, addictions, religions, even other people, hoping to fill the emptiness that plagues them. The irony is the only place they ever needed to search was within.”
Romana L. Anderson

Have a wonderful weekend!

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Peanut Butter Oatmeal Cookies: Choosing Between Light and Dark

Posted in About me, In The Kitchen, Recipes, Uncategorized, tagged , , , , , , , , , , , , , , , , , , on January 15, 2013| Leave a Comment »

peanut butter oatmeal cookies

Two peanut butter oatmeal cookies lay temptingly before you. Each contains 13 ingredients. Which one will you reach for – the light-colored cookie that is deliciously thick, chewy, and on the healthier side or the divinely dark and crunchy one that not only has butter in it, but is loaded with chocolate as well? Tough decision. After making the two different recipes and tasting the cookies, I concluded that I liked them both, but for health’s sake and for ease of preparation, I’ll be making the light ones more frequently.

Chewy Peanut Butter Oatmeal Cookies
Recipe from passtheplate.blog

Ingredients:
3/4 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup peanut butter (smooth or chunky)
1/4 cup cinnamon applesauce (regular works too)
1 egg
1 teaspoon vanilla extract
Couple dashes cinnamon
1/2 cup white sugar
1/2 cup light brown sugar
1½ cups quick-cooking oats
1/4 cup ground flaxseed

Directions:
1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.

2. In a medium bowl, whisk together flour, ground flaxseed, baking powder, baking soda, salt, and cinnamon.

3. In a large bowl, beat together peanut butter, sugars, applesauce, egg and vanilla. Working by hand, stir in the flour mixture and the oats until just combined and no streaks of flour remain.

4. Drop tablespoonfuls onto the prepared baking sheet. Bake for about 10-12 minutes.

5. Let cool on sheet for 3 or 4 minutes, then transfer to a wire rack to cool completely.

6. Store in an airtight container.

Makes approximately 30 cookies.

Linnell’s Notes:
1. I did not use quick-cooking oats. I could have pulsed my old-fashioned oats in a food processor to turn them into quick-cooking oats, but I decided to leave them whole.
2. These cookies supposedly only have 73 calories each!

Jose’s Oatmeal Peanut Butter Chocolate Chip Cookies
Recipe from Epicurious

Ingredients:
1½ cups old-fashioned rolled oats
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
1 cup granulated sugar
1 cup firmly packed light brown sugar
1 tablespoon vanilla extract
3/4 cup peanut butter
2 large eggs
12-ounce bag semisweet chocolate chips
8 ounces semisweet chocolate, grated

Directions:
1. In a food processor pulse 1 cup oats until ground fine.

2. In a large bowl stir together ground oats, remaining 1/2 cup whole oats, flour, baking powder, baking soda, and salt.

3. In another large bowl with an electric mixer beat together butter and sugars until light and fluffy and beat in vanilla and peanut butter. Add eggs, 1 at a time, beating well after each addition, and gradually beat in flour mixture. Add chocolate chips and grated chocolate, beating just until combined. Chill cookie dough, covered, at least 2 hours and up to 1 week.

4. Preheat oven to 325°F.

5. Form rounded tablespoons of dough into balls and arrange about 2 inches apart on ungreased baking sheets. Flatten balls slightly.

6. Bake cookies in batches in middle of oven 15 minutes, or until just pale golden. Cool cookies on baking sheet 5 minutes and transfer to racks to cool completely.

Makes approximately 60 cookies.

Linnell’s Notes:
1. Grating the 8 ounces of chocolate was a lot of work. A large chunk of chocolate would have been easier to grate than the thin chocolate bars I used. If you have a grating disc on your food processor, that might also work. Chocolate should be at room temperature for hand-grating, but frozen for machine-grating.
2. I only baked half of the cookies. The remaining dough I froze for future use.

ENJOY!

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Friday’s Fresh Five! (1/4/13)

Posted in About me, Creativity, Entertainment, Environment and Ecology, Gardening, In The Kitchen, inspiration, Parenting, Recycling, Uncategorized, tagged , , , , , , , , , , , , , , , , , , , , , , , , , , on January 4, 2013| 3 Comments »

chocolate truffles

photo by Linnell Chang

In the movie Forrest Gump, the main character repeatedly tells people that his mother always said, “Life was like a box of chocolates. You never know what you’re gonna get.”  In life each chocolate represents an adventure, an opportunity, a decision, a lesson, etc. You may not like what you’ve bitten off, but you had a choice and you made a decision. Good or bad, there’s always another piece of chocolate waiting for you.

#1 – Tiny Wisdom
From the site Tiny Buddha comes this tiny bit of wisdom on starting anew:

One of the greatest misconceptions in life is that we are somehow powerless to let go of what’s behind us. That we have to carry regret, shame, or disappointment, and that it has to dictate how today will unfold, at least on some level. It doesn’t. At any moment, you can let go of who you’ve been and decide to be someone new – to do something differently. It won’t always be easy, but it is always a choice you can make. You can either dwell and stay stuck, or let go and feel free. Give yourself space to fill with good feelings about the beautiful day in front of you – and the beautiful tomorrow you’re now creating.

#2 – Sharp or Dull, Serrated or Plain?
My father owned grocery stores and when he started in the business, he was both the produce man and the meat butcher for them. Having received professional butcher training, he taught his children how to identify the best cuts of meat, how to slice and bone meat, how to cook the different types and cuts of meat, and how to select, respect, and use knives skillfully. One of his bits of knife-wisdom is, “Keep your knives sharp, because you’re more likely to cut yourself on a dull knife than a sharp one.” This Hone Your Chops: the Chef’s Guide to Knives infograph is a nod to my Dad. Thanks Dad!

#3 – You’re Benched!
You wouldn’t mind being benched, if you could sit on one of these benches! Click on this link to see a photo series of amazingly creative benches for indoors and outdoors that are made from new and repurposed materials. Who said being benched was boring?

twist bench

Kenan Wang twist bench

#4 – Best Reads in 2013?
The Strongest Librarian Books are like chocolates, because you can’t tell by the cover what’s inside. Browse through The Huffington Post’s Best Books of 2013?: Our Picks For The Year’s Biggest Reads and see if a few don’t catch your fancy.

#5 – Beginning Again
“No matter how hard the past, you can always begin again.”
Buddha

Enjoy your first weekend in January!

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A Trio of Dips for Crudites

Posted in Holidays, In The Kitchen, Recipes, Uncategorized, tagged , , , , , , , , , , , , , , , , , , , , , , , , on December 18, 2012| 1 Comment »

crudities with dip Instead of serving a tray of high-calorie appetizers at your next party, how about presenting a beautiful platter of fresh crudités? Boring, you say? Not if you serve the crudités with a variety of interesting dips! Don’t be fooled by the simple list of ingredients in the Herb Dip; the fresh herbs really shine in this easy and delicious recipe. Tempt your guests with the cooling flavor of lime juxtaposed against the heat of chilies in the Chili-Lime Sour Cream Dip. Last, but certainly not least, the Peanut Sauce is sure to be a crowd favorite – what’s not to like about peanut butter with a little attitude?

Herb Dip
Recipe by Ina Garten

Ingredients:
8 ounces cream cheese, at room temperature
1/2 cup sour cream
1/2 cup mayonnaise
4 scallions, white and green parts, minced
2 tablespoons fresh parsley leaves, minced
1 tablespoon fresh dill, minced
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper

Directions:
Place the cream cheese, sour cream, mayonnaise, scallions, parsley, dill, salt, and pepper in the bowl of an electric mixer fitted with the paddle attachment and blend. Serve at room temperature.

Makes 2 cups

Linnell’s Notes:
Due to the cream cheese, this recipe produces a thick dip. To further cut calories, you could experiment with low-fat versions of the cream cheese, sour cream and mayonnaise. For best flavor, though, you’re going to have to leave some fat in the recipe!

Chili-Lime Sour Cream Dip
Recipe from Better Homes and Garden

Ingredients:
One 16-ounce carton of sour cream
Two 7-ounce cans of diced green chilies, drained
1/4 cup snipped fresh cilantro
1/4 cup jarred salsa
2 cloves garlic, minced
1 teaspoon mild or hot chili powder
2 teaspoons finely shredded lime peel
1/2 teaspoon salt
Bottled hot pepper sauce to taste

Directions:
In a large bowl combine sour cream, chilies, cilantro, salsa, garlic, chili powder, lime peel, salt and bottled hot pepper sauce. Cover and chill overnight.

Makes 3¾ cups

Linnell’s Notes:
The level of preferred heat can be adjusted by increasing or decreasing the amounts of chili powder and hot pepper sauce. Also, the type of salsa you use, will affect the heat of the dip. Chilling the dip overnight allows the flavors to meld.

Peanut Sauce
Recipe originally from Sunset Hors D’oeuvres Cookbook

Ingredients:
1/3 cup crunchy peanut butter
3 tablespoons firmly packed brown sugar
1/2 teaspoon crushed red pepper
1/4 cup lemon juice
2 tablespoons chili sauce or ketchup
1/2 – 1 teaspoon soy sauce, to taste

Directions:
Mix ingredients until well-blended. Serve with raw vegetables (cucumber, jicama, bell pepper, carrot and celery)

Makes 3/4 cup

Linnell’s Notes:
After tasting this at one of her parties, I begged my friend Tina for this recipe. Because it’s a crowd-pleaser, I double or quadruple this recipe when I make it!

Enjoy!

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