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Posts Tagged ‘Recipes’

Helen’s Buttermilk Skyscrapers

Posted in About me, Recipes, Uncategorized, tagged , , , , , , , , , , , on September 4, 2012| 2 Comments »

Light, fluffy, buttermilk biscuits, hot out of the oven, sit on the kitchen counter waiting to be slathered with butter and honey. When gently pried apart, the crisp exteriors yield to delectable oh-so-tender interiors. Having eaten my share of convenient, store-bought, “canned” biscuits in the past, there’s still nothing better or as welcoming in the morning to me as a basket of warm homemade biscuits. This is breakfast, very simply, at it’s best!

Helen’s Buttermilk Skyscrapers
As featured in the As American as Apple Pie cookbook by Phillip Stephen Schulz

Ingredients:
4 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon plus 1 teaspoon sugar
2/3 cup (1-1/3 sticks) unsalted butter, chilled, plus 4 tablespoons (1/2 stick) unsalted butter, melted
1½ cups buttermilk

Directions:
1. Preheat the oven to 450 degrees F.

2. Sift the flour with the baking powder, baking soda, salt, and sugar in a large bowl. Cut in the butter with a knife. Blend with a pastry blender until the texture of coarse crumbs.

3. Stir in the buttermilk with a wooden spoon to form a soft dough. Knead briefly on a lightly floured board. Roll dough out 1¼ inches thick. Cut into 3-inch rounds and arrange with sides touching in a buttered 9-inch square cake pan. Brush the tops with the melted butter. Bake until golden, about 25 minutes.

Makes 8 or 9 large biscuits

Linnell’s Notes:
1. Keep the butter in the refrigerator until it’s time to use it. The butter needs to be well-chilled, so that it forms small pockets of fat in the biscuit dough. The fat must melt during the baking process and not the dough-making process. As the butter pockets melt, CO2 from the leavening agents takes their place and makes the biscuits rise and become fluffy.

2. The less you handle the dough, the more tender your biscuits will be. Overworking the dough develops gluten and breaks down the butter pockets.

3. Biscuits are baked quickly, hence the super hot oven. Because of this and the butter coating on top, watch these biscuits carefully after about 15 minutes in the oven. The tops can turn very dark or burn if you’re not paying attention to them.

4. For best results, make sure your baking powder and baking soda are fresh and not close to their expiring date.

Enjoy!

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Friday’s Fresh Five! (8/31/12)

Posted in About me, Art and Crafts, Health, Helping Others, In The Kitchen, inspiration, Kids, Photography, Recipes, Recycling, Uncategorized, tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , on August 31, 2012| Leave a Comment »

One penny, one lottery ticket, and one ounce of luck . . . that’s all it takes. Who doesn’t like the thrill of potentially winning something? That’s what I thought when I made these fish-lottery favors. Wanting to combine a fun activity with a fish-themed party favor, I created these “Lucky in Love” fish for all the guests at my son’s wedding rehearsal dinner. Since I never throw anything “useful” away, I was elated to find a use for a stack of paper fish frames that remained after cutting out 300 paper fish for the wedding. After carefully cutting the fish silhouettes apart, I glued colored paper behind them. Then with repositionable adhesive, I attached a lottery ticket to the paper and added a “fish eye” or penny for scratching. One fun idea, one way to repurpose, and more than one winner!

#1 – One Body, One Site
Thanks to the wedding, for the first time in my life, I’ve been exercising seriously on a regular basis. I’ve learned that I can get a thorough workout with very little equipment – so basically there is no excuse for not exercising! Whatever exercise equipment you have at your disposal, you’ll want to check out excercise.com for its list of exercises and videos. Whether you have no equipment at home or only a set of dumbbells or only an elliptical trainer, this site has exercises for you to do!

#2 – One Day

Photograph by Lee Jeffries

One day a man with a camera sees a homeless woman and takes her photo. The result of that experience is a collection of black and white images taken by photographer Lee Jeffries. He has journeyed across the world and into his heart to capture faces of the homeless. Through his powerful portraits, Mr. Jeffries emotionally affirms the saying that “the eyes are the windows to the soul.”

#3 – Cooking for One or Two
The kids are all gone. No more cooking for my army of hungry children. It’s been a difficult adjustment for me to scale back on the amount of food I buy and prepare, but I’m slowly adapting. If, like me, you find you are now cooking for one or two, you may want to check out these recipes that are formulated to serve only one or two people.

#4 – Create One Meaningful Life
You’ve got only one life, so make it meaningful. From GPS for the Soul comes this article Tools for Creating a Meaningful Life. Ira Israel, the author gives us 10 things to be mindful of as we go about our lives.

#5 – One Thing

This weekend – do one thing that you’ve always wanted to do, but never have!

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Georgia Coke Barbecue Sauce

Posted in About me, Husbands, Recipes, Uncategorized, tagged , , , , , , , , , , , , , , , , , on August 28, 2012| Leave a Comment »

Despite an effort to cut back on our consumption of meat, my husband surprised me this weekend by buying two whole tri-tip roasts. The bargain package of meat he grilled will certainly last us a while. More simply put, with only two of us at home, we each have one roast to eat up! The plus side of having so much cooked meat is I get a temporary reprieve from cooking dinner. The negative side of it is you can bet the dog is going to find beef mixed in with his low cholesterol kibble and I’m going to need to prevent sliced-tri-tip-boredom by being creative. Off the top of my head, I’m planning French Dip sandwiches and sliced beef salads. I’m also thinking of a few sauces that pair nicely with grilled beef. One obvious example is barbecue sauce. Here’s an easy recipe that uses ingredients that most of us have at home. You’ll notice that there is no sugar listed – don’t need any, thanks to the ketchup and the Coca-Cola!

Georgia Coke Barbecue Sauce
Recipe from Nathalie Dupree’s New Southern Cooking cookbook

Ingredients:
2 tablespoons unsalted butter
1 onion, finely chopped
2 cloves garlic, minced
1 bay leaf
2 cups ketchup
6 ounces Coca-Cola
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
2 teaspoons red wine vinegar
Salt and freshly ground pepper

Directions:
Melt the butter in a medium saucepan over medium-low heat. Add the onion; cook 5 minutes. Do not brown. Stir in the remaining ingredients. Heat to boiling; reduce the heat. Simmer, uncovered, 20 minutes. Remove the bay leaf.

Makes 1½ cups

Linnell’s Notes:
1. Do not use diet cola! The recipe needs the original Coca-Cola for it’s flavor and sugar.
2. This barbecue sauce is good and simple to make, but if you’re wanting one with a great depth of flavor, this may not be the one for you.
3. My hubby thinks this would be great on chicken, too!

Enjoy!

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Friday’s Fresh Five! (8/24/12)

Posted in About me, Aging, Art and Crafts, Creativity, Helping Others, In The Kitchen, inspiration, Organization, Photography, Recipes, Recycling, Uncategorized, tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , on August 24, 2012| Leave a Comment »

The outside temperature says it’s another hot summer day, but the heat doesn’t stop me from going outside with my camera. I know I will never get this day back again, so I seek to capture bits and pieces of it to enjoy and to record in my memory. Looking through my camera lens, I see things differently. Something mundane or ordinary becomes extraordinary when focused on intently. If you always look at things from the same distance and in the same way, they will never change. However, if you zoom in on them, you might see them in new and exciting ways.

#1 – Creativity in the Kitchen
Creativity reigns in the kitchen if you think outside the box. Here’s a series of ideas from Easy Food that are so interestingly-good, they need to be shared!

#2 – Reuse It!
While cleaning out my craft closet this week, I came up with a way to keep my many spools of ribbon from becoming a tangled mess in their tray. After cutting tubular accordian-foam sleeves, that protect fruit packed in boxes, into narrow bands, I placed a band around each spool of ribbon. Each band gently prevents the ribbon from unrolling. These bands work so much better than rubber bands, which can crush the ribbon, or tape, which can leave a sticky residue on ribbon. I’ve also used these foam sleeves to keep my rolls of wrapping paper from unrolling and for protecting fragile Christmas ornaments while they are in storage. Three ways to reuse something that’s normally tossed away!

#3 – Dimensions in Art

Sculptural Painting by Shintaro Ohata

Born in Hiroshima, Japan, artist Shintaro Ohata creates work of art that depict the “little things in everyday life.” His charactersistic style tells his stories by combining 2-D and 3-D elements – by placing sculptures in front of paintings. Additional dramatic effect is created in his artwork by his extraordinary ability to paint light and by his use of a young girl as his subject and representation of youth.

#4 – Cases for Cheer
Here’s an example of someone who looks at and thinks about pillowcases differently. When her Great Aunt Willie passed away from ovarian cancer a few years ago, 10-year-old Madison Zenker, founded Cases for Cheer, a nonprofit that makes and donates colorful pillowcases to cancer patients. Now thirteen-years-old, Madison continues to bring cheer to those going through cancer treatment and is a wonderful example of how someone so young, with a simple idea and the desire to help others, gives hope for the future of our world. If interested in donating funds, fabric, or time to Madison’s cause, check out Cases for Cheer.

#5 – Fountain of Youth
“There is a fountain of youth: it is your mind, your talents, the creativity you bring to your life and the lives of people you love. When you learn to tap this source, you will truly have defeated age.”
Sophia Loren

Tap into your “fountain of youth” this weekend by doing something you love!

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Strawberry-Rhubarb Coffee Cake

Posted in About me, In The Kitchen, Recipes, Uncategorized, tagged , , , , , , , , , , , on August 21, 2012| 2 Comments »

He steps warily over boxes and scraps of paper as he navigates around the room. His eyes track from the sink full of dirty dishes to the pot on the stove filled with some kind of white crystalline concoction and then over to the oven door covered with red sticky stuff. Paint brushes, bottles of paint, and scraps of bunched-up dirty paper towels litter the dark granite countertop. He hears a sound and immediately turns towards it. Suspiciously, he eyes a bedraggled stranger sitting on the family room sofa. “What have you done with my wife?” he demands of the stranger. With hair jutting out at awkward angles and a face covered with smudges, the stranger casts a stern look at him and shouts back, “What?!! Bloggers have bad days, too!”

Needless to say, some of my projects did not go very smoothly today. I won’t bore you with the whole story, but let me just say that my completed craft project looked like a kindergarten student made it and I made more than one mistake when making the coffee cake! After getting back on track with the recipe, all was well again until the coffee cake rose over the top of the pan and heaved big globs of sticky fruit sauce imbedded with streusel chunks all over my oven racks. But despite all that happened today, this Strawberry-Rhubarb Coffee Cake AKA Bad Day Coffee Cake turned out perfectly delicious!

Strawberry-Rhubarb Coffee Cake
Recipe developed by Emily Donahue for Rosey’s Coffee and Tea in Hanover, New Hampshire, and featured in Martha Stewart’s Living Magazine.

Ingredients:
1¼ cups chilled unsalted butter, plus more, softened, for pan
1/4 cup freshly squeezed lemon juice (about 2 lemons)
1/3 cup cornstarch
2¾ cups sugar
1 pound strawberries, hulled and sliced
1½ pounds rhubarb, trimmed and cut into 1-inch pieces
3¾ cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch of salt
2 large eggs
1½ cups buttermilk
1 teaspoon pure vanilla extract

Directions:
1. Preheat oven to 350 degrees. Brush a 9-by-12-by-3-inch baking pan with butter, and set aside. Make fruit sauce: Combine lemon juice, cornstarch, and 1 cup sugar in a medium saucepan. Add strawberries and rhubarb; cook, stirring frequently, over medium heat, until rhubarb is soft and liquid has thickened, 15-20 minutes. Transfer to a medium bowl; let cool.

2. Make the crumb topping: Combine 3/4 cup sugar and 3/4 cup flour in a medium bowl. Melt 1/4 cup butter in a small saucepan over low heat. Drizzle butter over flour mixture; using your hands, mix until crumbly. Set aside.

3. Make cake batter: Whisk together remaining 3 cups flour and 1 cup sugar, baking powder, baking soda, and salt in a large bowl. Using a pastry knife or two forks, cut butter into flour mixture until it resembles coarse meal. In a separate bowl, mix eggs, buttermilk, and vanilla. Pour into flour mixture; stir to combine.

4. Spread half the cake batter evenly into the prepared pan. Top with half the fruit sauce. Carefully spread the remaining batter over the fruit, and top with the remaining fruit sauce. Sprinkle with the crumb topping.

5. Bake until cake is golden brown and springs back when touched in the center, about one hour. Transfer pan to a wire rack to cool slightly. Serve warm or at room temperature, cut into squares.

Serves 15

Linnell’s Notes:
1. Please note that there is divided use of the sugar, flour, and butter!
2. The fruit sauce thickens quickly. Keep stirring, but continue to cook it long enough to allow the strawberries and rhubarb to soften and release juices.
3. I melted the butter in a glass measuring cup in the microwave.
4. The next time I make this, I will place a parchment paper-lined pan under the baking dish to catch the globs of fruit and streusel that spill over!

Enjoy!

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Melon With Orange-Ginger Syrup

Posted in Recipes, Uncategorized, tagged , , , , , , , , , , , , , , , , , , on August 14, 2012| Leave a Comment »

Cool and refreshing  – what more could you want from a recipe using ripe summer melons? How about something unexpected? The first few bites of this sweet melon mélange reveal subtle hints of orange and ginger, but the next few bites pique your interest. A splash of Cointreau elevates the flavors from sophisticated to sublime. Should you serve this dish as a salad or as a dessert? Your choice – it’s great for both!

Melon With Orange-Ginger Syrup
Recipe from Martha Stewart

Ingredients:
1 cup freshly squeezed and strained orange juice (about 4 oranges), plus zest of 2 oranges
1 cup sugar
1/2 ounce ginger, thinly sliced
2 tablespoons Cointreau
1 small honeydew melon, cut in half, seeded
1 small canary melon, cut in half, seeded
1 cantaloupe, peeled, seeded, and cut into 1-inch wedges
Mint sprigs, for garnish

Directions:
1. Fill a large bowl with ice and water; set aside. Place the orange juice, sugar, and ginger in a small saucepan over medium heat; bring to a boil; Let simmer, stirring occasionally, until sugar has dissolved and syrup has thickened, about 15 minutes. Remove from heat; strain syrup into a clean bowl; add the Cointreau; stir to combine. Set bowl in ice bath, or chill in refrigerator, until syrup is cold.

2. Using different sizes of melon ballers, cut balls from the honeydew and canary melons. Place balls in a medium bowl; add 1/2 cup cold syrup and orange zest. Toss to combine.

3. To serve, arrange cantaloupe on a platter. Spoon melon balls on top. Serve extra melon balls on the side. Drizzle melons with syrup; garnish with mint. Serve with remaining syrup on the side.

Serves 8.

Linnell’s Notes:
1. With all the wonderful melons available, don’t feel restricted to only using the types of melons called for in the recipe. Do, however, try to select a variety of melons that will give you a colorful array of melon flesh.

2. The recipe suggests creating different size melon balls. I’m sure the presentation would have been more attractive if the melon balls were different sizes, but I only have one melon baller. That’s life!

ENJOY!

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Quinoa and Black Bean Salad

Posted in About me, Recipes, Uncategorized, tagged , , , , , , , , , , , , , , on August 7, 2012| Leave a Comment »

Feeling guilty over devouring a two-pound lobster last night in celebration of my 35th wedding anniversary, tonight I’m eating a healthy quinoa and black bean salad that’s tossed with a lime-cumin dressing and served on a bed of fresh pea shoots. I’ve posted other quinoa recipes before, so you already know that these grains are amazingly-nutritious. Adding the delicate pea shoots provides a rich source of Vitamins K, C, and A. What a delicious way to offset the gluttony of the evening before!

Quinoa and Black Bean Salad
Recipe from Epicurious

Ingredients for Salad:
1½ cups quinoa
1½ cups cooked black beans, rinsed if canned
1½ tablespoons red wine vinegar
1½ cups cooked corn (cut from about two ears)
3/4 cup finely chopped green bell pepper
2 pickled jalapeño chilies, seeded and minced (wear rubber gloves)
1/4 cup finely chopped fresh coriander

Ingredients for Dressing:
5 tablespoons fresh lime juice, or to taste
1 teaspoon salt
1¼ teaspoons ground cumin, or to taste
1/3 cup olive oil

Directions:
1. In a bowl wash quinoa in at least 5 changes cold water, rubbing grains and letting them settle before pouring off most of water, until water runs clear and drain in a large fine sieve.

2. In a saucepan of salted boiling water cook quinoa 10 minutes. Drain quinoa in sieve and rinse under cold water. Set sieve over a saucepan of boiling water (quinoa should not touch water) and steam quinoa, covered with a kitchen towel and lid, until fluffy and dry, about 10 minutes (check water level in saucepan occasionally, adding water if necessary).

3. While quinoa is cooking, in a small bowl toss beans with vinegar and salt and pepper to taste.

4. Transfer quinoa to a large bowl and cool. Add beans, corn, bell pepper, jalapeños, and coriander. Toss well.

5. In a small bowl whisk together lime juice, salt, and cumin and add oil in a stream, whisking.

6. Drizzle dressing over salad and toss well with salt and pepper to taste. Salad may be made 1 day ahead and chilled, covered. Bring salad to room temperature before serving.

Serves 4 to 6 as an entrée or 8 as a side dish.

Linnell’s Notes:
1. Fresh jalapeño can be used instead of pickled jalapeño.
2. Coriander is also called cilantro. According to Wikipedia, “Cilantro (sih-LAHN-troh) is the Spanish word for coriander leaves.”
3. Because I had fresh lemons and didn’t have fresh limes, I substituted 5 tablespoons of lemon juice for the lime juice. With that substitution, I decided to use Meyer lemon-infused olive oil in lieu of regular olive oil.
4. Another successful substitution was Italian parsley for the coriander leaves. I’m sure the recipe would have had a more southwestern flavor, if I had used lime juice and coriander leaves. My version had a bit more of an Italian flare.
5. I used less salt than the recipe called for. I did not add any salt to the bean and vinegar mixture and I only put in a pinch of salt into the dressing mixture.

ENJOY!

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Green Goddess Dressing from the Palace Hotel

Posted in About me, In The Kitchen, Marriage, Recipes, Travel, Uncategorized, tagged , , , , , , , , , , , , on August 1, 2012| 1 Comment »

Last weekend my son married the girl of his dreams. The venue was the beautiful Palace Hotel in San Francisco where my grandfather worked in the 1940s. While touring the historic hotel, a hotel staffer told me that the doorknobs on the tall mahogany room doors were the originals from 1909. As I walked down a long hallway, I touched several of the doorknobs, letting my fingers linger a moment on each of them. Goosebumps ran down my arms as I considered that my dear grandfather might have touched these same doorknobs.

The Palace Hotel is famous for many things, one of which is its Green Goddess Dressing. According to the Palace website, “The Green Goddess Dressing was created at the Palace Hotel in 1923 by Executive Chef Phillip Roemer. Chef Roemer created the dressing for a banquet held at the Palace. The event was honoring actor George Arliss who was the lead in William Archer’s hit play “The Green Goddess.”  The creamy dressing is bright with fresh herbal flavors and goes well with mixed baby greens, fresh vegetables, or a seafood salad.

Green Goddess Dressing
Original Recipe from the Palace Hotel in San Francisco

Ingredients:
1 cup mayonnaise
1/2 cup sour cream
1/4 cup snipped fresh chives or minced scallions
1/4 cup fresh parsley
1 tablespoon fresh lemon juice
1 tablespoon white wine vinegar
3 anchovy fillets, rinsed, patted dry, and minced
Salt and freshly ground pepper to taste

Directions:
Stir all the ingredients together in a small bowl until well-blended. Taste and adjust the seasonings. Use immediately or cover and refrigerate.

Linnell’s Notes:
The mixture will be white with green herb flecks in it. To make the dressing the classic green color, pour the mixture into a blender or food processor and give it a couple of whirls until it is the desired color.

Enjoy!

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Quinoa Salad With Tomatoes and Basil

Posted in About me, Recipes, tagged , , , , , , , , , , on July 24, 2012| 2 Comments »

 

Wedding bells will chime this week for my son and his fiancé. As I happily wade through lists and list of wedding details, I offer you a repost of one of my favorite summer salads. Enjoy!

How fortunate it is that tomatoes and basil both thrive in summer heat. When it’s too hot to cook, salads make frequent appearances on the dinner menu in my house and with the bounty of tomatoes and basil outside in the garden, who could resist not finding as many ways as possible to use these two summer favorites? It only gets better – here’s a recipe that combines tomatoes and basil with the healthy goodness of quinoa. In an earlier post Quinoa and Shrimp Salad, I explained why quinoa is a nutritional gem; these tiny seeds contain a balanced set of essential amino acids, making them complete proteins, and are a great gluten-free source of dietary fiber, phosphorus, magnesium, manganese, and iron.

Quinoa Salad With Tomatoes and Basil
Adapted from a recipe by Rachel Venokur-Clark

Salad Ingredients:
1 C quinoa
1/2 red onion, diced
2 fresh tomatoes, chopped
1/3 C sun-dried tomatoes (packed in oil), diced
1/2 C fresh basil, chopped
1/4 C pine nuts, toasted

Dressing Ingredients:
4 garlic cloves
1-1/2 tsp lemon juice
3 T white balsamic vinegar
1/2 tsp crushed red pepper flakes
1/2 tsp salt
1/2 tsp dijon mustard
1/4 C extra virgin olive oil

Directions:
1. Measure quinoa into a sieve and rinse with cold water. Drain. Bring 2 cups of water to a boil and add quinoa. Cover and simmer over low heat for 15 minutes or until water is absorbed. Set aside and let cool.

2. Whisk together all dressing ingredients, except for the olive oil. Pour oil in a small stream into the the bowl of dressing ingredients, whisking the whole time to form an emulsion. Set aside.

3. Toast the pine nuts in a pan until lightly browned and fragrant. While toasting, keep an eye on them and stir them occasionally so that they don’t burn. Let cool.

4. To the cooked and cooled quinoa, add diced onion, diced tomatoes, diced sun-dried tomatoes, and diced basil. Toss gently.

5. Whisk salad dressing again and pour over salad ingredients. Toss again.

6. Serve on a bed of lettuce and garnish with toasted pine nuts.

Serves 4-6.

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Massaged Kale Salad With Mango

Posted in Health, In The Kitchen, Recipes, Uncategorized, tagged , , , , , , , , , , , on July 17, 2012| 1 Comment »

Wait! You should think twice before you say, “Ewww . . . kale!” and snub this recipe. Try to withhold judgement until after you taste this easy-to-make and nutrient-packed salad. The earthy flavor and color of dark green kale leaves are wonderfully offset by the tropical fruit flavor and bright color of mango. And what makes this salad different from other kale salads is the massaged kale. Yes, that’s right, MASSAGED. Most of us know that a little oil and a gentle massage go a long way to relax tense muscles. Kale undergoes a similar transformation after a short and gentle massage. The tough and fibrous strips of kale become relaxed and tender. What’s not to like about eight simple ingredients that when combined together create a beautiful salad and a healthier you?

Massaged Kale Salad
Recipe courtesy of Aarti Sequeira

Ingredients:
1 large bunch of kale, stalks removed and discarded, leaves thinly sliced
1 lemon, juiced
1/4 cup extra-virgin olive oil, plus extra for drizzling
Kosher salt
2 teaspoons honey
Freshly ground black pepper
1 mango, diced small (about 1 cup)
Small handful toasted pepitas (pumpkin seeds), about 2 rounded tablespoons

Directions:
1. In large serving bowl, add the kale, half of lemon juice, a drizzle of oil and a little kosher salt. Massage until kale starts to soften and wilt, 2 to 3 minutes. Set aside while you make the dressing.
2. In a small bowl, whisk remaining lemon juice with the honey and lots of freshly ground black pepper. Stream in the 1/4 cup of oil while whisking until a dressing forms, and you like how it tastes.
3. Pour the dressing over the kale and add the mango and pepitas. Toss and serve.

Serves 4.

Linnell’s Notes:
1. The easiest way to remove stalks from kale leaves is to hold the stem end in one hand and, in one motion, pull the leaf away and down the stem with the other hand. Repeat until all stems are removed. Wash and dry leaves.
2. To cut the leaves, stack several leaves and then roll them into a cigar. Slice your kale “cigar” crosswise to form thin ribbons.
3. The lemon I used was large, so I added a little bit more honey to take away some of the tartness in the salad dressing.
4. Other fruit, such as peaches or strawberries, could easily be substituted for the mango.

ENJOY!

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