Bonnie Antonini

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Necessity Is The Mother Of Inventing CRAN-YAM MUFFINS!

Cran-Yam Muffins

Cran-Yam Muffins

Although I’m generally not the most organized person around the house (open any closet or drawer in my home and you’ll know what I’m talking about), there is one area in which I do excel: I keep scrupulous records of holiday menus. Who attended, what was served and the quantity, if the amount was adequate, and how long things took to cook are all jotted down in my 3-ring binder.

Every year after Thanksgiving dinner I write the same note – that very little cranberry sauce and yams were eaten, and NOT to make them again. And every year I get guilted into making them because “it’s tradition”.

This year, in a vain attempt to be thrifty, I only used half the bag of cranberries to make my sauce, and didn’t use all the yams I bought. A wise move, but not wise enough. The majority of both dishes still went untouched. “I swear, I will never make cranberry sauce and yams for Thanksgiving again!” (You have to imagine me doing a Scarlett O’Hara impersonation while saying that.)

So post-Thanksgiving I had half a bag of cranberries and a yam unused. As you may know by now – I hate waste! Although I’m the self-proclaimed Queen of Freeze, I decided against freezing the cranberries – I knew they would get lost in the frigid abyss and I’d forget all about them. But what else could I do with cranberries?

Pulling out my trusty Joy Of Cooking (a must-have for any kitchen!), I looked up ‘cranberry’ in the glossary. There they were: cranberry muffins. Yes! “What if I added shredded yam and spices to the muffins?” I pondered. Perfect!!!

It took several batches to produce the look and flavor I’d envisioned. (And, yes, I actually had to buy more cranberries and yams. Oh, the irony!) But I’m now ready for future leftover cranberries and yams….even though I WON’T be making them next Thanksgiving. Really.

NOTE:  While paper liners for the muffin tin make life easier in the sense that you don’t have to grease the muffin cups (a job I kind of hate), I suggest you forego the liners for this recipe. The paper (and even foil liners) tend to stick to muffins, making it difficult to remove them without losing a good portion of the muffin. Again: hate waste! So bite the bullet and grease the cups.

CRAN-YAM MUFFINS – makes 12 muffins (standard size)

  • 1¾ cups all-purpose flour
  • 2/3 cup granulated sugar
  • 1 tsp salt
  • 2 tsp baking powder
  • 1 T cinnamon (notice the measure is tablespoon)
  • ½ tsp nutmeg
  • 1 tsp ginger
  • 2 eggs
  • ¾ cup milk (I used nonfat)
  • 4 T salted butter, melted
  • 1¾ cups chopped raw cranberries (measure AFTER chopping), divided
  • 1 cup yam, shredded (I used garnet)

In a medium sized bowl put the flour, sugar, salt, baking powder, cinnamon, nutmeg, and ginger. Mix well with a large spoon.

In another bowl (it can be a little smaller) beat the eggs well. Stir in the milk, 1½ cups of the cranberries, and the yams. Add in the melted butter and mix.

Pour the liquid ingredients into the dry. Using the large spoon mix together, working with as FEW strokes as possible. Over mixing will yield tough muffins. It’s fine if there’s some flour not incorporated. The batter will be thick.

Preheat oven to 400º Fahrenheit.

Spoon the batter into the greased muffin cups, dividing the batter equally. Sprinkle the reserved ¼ cup of chopped cranberries on top.

Bake at 400º F for about 23 minutes – the top will be starting to brown. Remove from oven and let cool in tin for 2 minutes. Run a dull knife around each muffin, lifting them up at the end of the circle to loosen. Remove to wire rack.

Let cool at least 15 minutes before eating so they’ve had time to set, but are still warm. Delicious with a cold glass of milk, hot tea, or coffee. To reheat, toast in toaster-oven for 1-2 minutes.

 

 

 

 

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Mom’s Fudge! A Holiday Indulgence!

IMG_0245

Best ever Chocolate Fudge

People love tradition – especially at holidays. It’s comforting as we hearken back to days of yore. (Yes, I said, “hearken” and “yore” – don’t judge!)

When I was a child, every Christmas Eve my Aunt Judy and Uncle Don came over. My dad prepared his cheese fondue and my mother made her famous fudge. It’s widely accepted that my mother’s fudge is the best ever. In fact, about three weeks before Christmas, she and I (when I got old enough) would make mass quantities of her fudge and give platefuls away to everyone we knew. Friends, family, teachers, the postman, the paperboy – all rejoiced with this delectable gift.

Now, when I say “my mother’s fudge”, I don’t mean my mother created the recipe. She was NOT an adventurous cook. But she did have the ability to find fabulous recipes that others developed. Fudge was at the top of her list. I wish I could credit the person who actually came up with this recipe, but all I know is mom found it in the newspaper.

An interesting coincidence occurred in college. I was bragging to a friend about my mother making the best fudge. She bragged back that HER mother made the best. We compared recipes and they were identical. We discovered that our mothers clipped them out of the same newspaper!

While this fudge recipe isn’t difficult, cooking the sugar liquid can be a little tricky. If you cook it at too high a temperature, the fudge will turn out hard. Follow the directions and you shouldn’t have any problems.

BONUS: When you pour the molten fudge from the mixing bowl into the casserole dish to set, there’s always some remaining in the bowl. Those of you who follow my blog will know that I hate waste. So my family and I always have spoons ready to scoop all the dregs. (Every year I seem to leave more of the fudge behind.) Try it and you’ll completely understand!

NOTE: This is not the time to try to reduce calories. Fudge is fattening! If you mess around with the ingredients, you’ll mess around with the consistency and taste.

MOM’S FUDGE

  • 18 oz semi-sweet chocolate chips (I use Nestle’s) – this measures out to 3 rounded cups
  • 2 cubes salted butter (½ pound), cut into pieces so it melts quicker
  • 1 cup walnuts, chopped and lightly toasted
  • 16  1″ marshmallows, cut into quarters so they melt quicker
  • 1 tsp vanilla extract
  • 1 can evaporated milk, 12 oz can
  • 4½ cups granulated sugar

Put the chocolate chips, butter, walnuts, marshmallows, and vanilla into a large bowl. It needs to be ready to go when the syrup is done.

Into a Dutch oven (large saucepan) put the sugar and evaporated milk. Turn the flame to low-medium and stir – preferably with a flat-headed stirrer – until the sugar is mixed in. Then turn the flame up a bit and stir continuously until it begins to boil. Turn the flame down slightly, keeping the liquid at a slow boil for 10 minutes, continuing to constantly stir. Adjust the flame as needed.

NOTE: Rather than indicating a final temperature, the recipe directed the syrup to be cooked for 10 minutes. This isn’t a very accurate way to cook candy. So I measured the final temperature at the 10 minute mark when I made my last batch. It was 210º Fahrenheit. Use this as a guide. If your temperature is near 210º, you should be okay. If it’s a lot higher, you’ve cooked the syrup at too high a temperature. I’m not sure if cooling it before pouring it into the chocolate chips mixture will salvage it or not. A syrup too hot yields rock-hard fudge.

When the 10 minutes are up, IMMEDIATELY pour the syrup into the chocolate chips mixture and begin to stir with a large spoon. You have to work fast. The goal is for the butter, marshmallows, and chocolate to melt and blend together. If you stir too slowly, the liquid will cool before everything can melt, and it will begin to set. When the last streak of marshmallow (that’s usually the last thing to melt) disappears, IMMEDIATELY pour into a 9½” x 13″ glass casserole dish. Working quickly, spread the fudge evenly. Let cool before covering, then refrigerate overnight.

Now, grab your spoons and dig into the hot fudge that’s still clinging to the mixing bowl! Waste not, want not!

 

 

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Kitchen Gifts For Giving Or Receiving

kitchen gifts2

It’s that time of year when we rack our brains trying to come up with gifts for our friends, loved ones, and conversely, for ourselves.

I’m a practical person and love gifts that serve a purpose. Maybe it’s a sign of getting older, but just how many knick-knacks does one need? So, today’s blogpost is a list of kitchen items that (in my opinion) every well-stocked kitchen should have. They range from inexpensive to pricey, and are listed in no particular order. There is a multitude of other kitchen equipment that can be bought and, naturally, I own many of them. But this is a list of my must-haves:

NOTE:  You won’t see a bread maker on my list. They’re expensive, bulky, heavy, and can only do one thing:  make bread. The most difficult thing about making bread is kneading it – you can do that in a food processor.

  • FOOD PROCESSOR – (Did you notice the nice segue way?) I love my Cuisinart, but there are many brands. It can be used to knead dough (bread, pizza, tortillas, pasta), chop vegetables (tomatoes, onions), purée (hummus, soup), shred vast quantities in seconds (carrots, cheese, cabbage), finely grind (graham crackers, nuts), and, I’m sure, other things for which I don’t need.  I use mine almost daily!
  • BLENDER – I actually own 2:  the large jet-engined VitaMix, and the smaller Oster.  I use them both. The VitaMix is great for yogurt shakes (which I make almost daily) because it can handle the ice cubes. Also, because it has such a large pitcher I can blend soups, etc. in fewer batches. On the other hand, I use my smaller Oster to make small batches of soup or pesto (even if I triple the recipe, it’s still not enough for the VitaMix.)
  • COOKIE SHEETS – You should have at least 2 flat sheets and 1 jelly-roll pan (it has 4 sides). I generally prefer to use my dark non-stick sheet – cookies cook a little faster, brown better, and I don’t have to grease the pan. But sometimes you don’t want any of that, so it’s good to have the silver kind, too. Don’t waste your money of the cushioned kind – it has a layer of air between 2 sheets. It’s not that they’re bad, it’s just that things don’t cook any better on it. Save your money.
  • PIZZA WHEEL – This is not just for cutting pizza. I use mine for quickly slicing dough, such as when I make Corn Dogs.
  • GARLIC PRESS – There are several different types. Make sure you get a sturdy one – these things have to undergo a lot of pressure. I use mine all the time.
  • POTS AND PANS – This is an obvious need for a kitchen. It’s nice to have a variety of sizes. I use the 1 quart size the most and own 4. The 1½ qt., 2 qt.,  3 qt., and Dutch ovens often come as sets and are worth the money. An ultra large stockpot is invaluable to me for making huge batches of spaghetti, chili, and vegetable stock so I can freeze it in portion sized containers for future use. I also love the tiny ½ cup and 1 cup sizes for melting butter. A 10″ skillet is a must for sautéing and making omelettes. Brands where the lids are see-through and have a steam escape hole are great. I also love handles that are metal, so they can go in the dishwasher. My black-handled Revere Ware pots are greyed and getting brittle after years of dishwasher cleaning.
  • ELECTRIC FREE-STANDING MIXER – Absolutely essential for making cakes, cookies, frosting, whipped cream, and meringues. Don’t get a hand-held. Yes, they’re much cheaper, but you’ll never use it because when mixing you need one hand to scrape and one hand to turn the bowl. There are no hands left to hold the mixer. Plus, it gets heavy even after a short while. As to brand, I cringe when I see the price of KitchenAids. Outrageous! They’re not worth it. I’m still using the Sunbeam I’ve had my whole adult life. You don’t need a motor that powerful to beat cake batter. Sure, KitchenAids come with dough blades, but use your food processor for kneading dough.
  • MIXING BOWLS – You can never have too many. A set of pretty nesting bowls are nice for presentation and usage. Add to that a variety of different sized glass bowls. It’s nice to have at least one huge bowl – it doesn’t get used that much, but comes in handy now and then.
  • MEASURING CUPS – There are different cups for dry and wet ingredients. You’ll need both. Cups for dry ingredients come in nesting sets and are flat on top so you can level off the excess.. I have 4 sets and it’s the perfect number for me. Nothing is more frustrating than needing a ½ cup for sugar after you just used it for shortening. The best sets include ¼ cup, 1/3 cup, ½ cup, 2/3 cup, ¾ cup, and 1 cup. Measuring cups for wet ingredients have a handle and spout. You’ll need at least one of a 1 cup, 2 cup, 4 cup, and 8 cup. The larger ones should be plastic because they’re lighter and easier to manage.
  • MEASURING SPOONS – You should have at least 2 sets. The best kind are metal and have the size etched into them. The paint eventually wears off the plastic ones making it hard to figure out the size. A set that includes 1/8 and 3/4 tsp, as well as the usual sizes is the best.
  • LARGE WOODEN BREAD BOARD – Not only can this be used for rolling out dough, but you can cut fruits and veggies on them. I make so much dough that I keep a floured board in a large drawer I had specially made. Before that, I put brackets under my overhead cabinets so I could slide it in and out without throwing out the flour.
  • PASTRY SHEET – These are great for rolling out pie crusts. Mine is Tupperware, but there may be other brands out there. To dispose of leftover flour, just lift up the sides and empty into the trash. The sheet folds up small and can be stored away easily.
  • MUFFIN PANS – Cupcakes are very popular nowadays. I made the switch from whole cakes to cupcakes – they’re great for portion control. One cupcake = 1 serving. Done. Two pans are nice so you don’t have to cook in batches.
  • LOAF PANS – These are great for baking bread, “meat”loaves, quick breads, and loaf cakes. They come in glass and metal. I really don’t have a preference. I own both and generally use the glass.
  • POTATO PEELER – This is just a small item, but essential for peeling potatoes, yams, apples, and carrots. You don’t need an expensive one – the cheapies work well.
  • GRATER – I use mine constantly for grating cheese, and occasionally for a small amount of shredded carrots. (I use the food processor when I need a larger amount.) Buy one that has small holes (for hard cheeses) and large holes (for soft cheeses). I don’t like the kind that have four sides and stand upright – I tend to cut myself with those.
  • DEEP FREEZER – Okay, this is a large item but if you have room, I highly recommend them. Not only can you stock up on flours, frozen foods, and leftovers, you can cook multiple batches of foods that freeze well (such as spaghetti sauce and chili), and then freeze in portion sized containers. Cook and clean once, then eat for months to come. Just because you’re tired doesn’t mean you can’t have a home-cooked meal.
  • STORAGE CONTAINERS – You can never have too many containers – everything from ¼ cup size up to giant cake holder size.
  • SIEVES – These are necessary for draining. It’s nice to have a large, medium, and tiny size.
  • WOODEN STIRRERS – Using wood prevents scratching up your pots and pans. You should have both spoons and flat stirrers, and at least two of each. The more expensive ones aren’t necessary – the cheap ones work fine.
  • ROLLING PIN – Absolutely needed for rolling pie crusts, some cookies, and tortillas. They have marble ones, but I don’t like them.  They’re heavy, expensive, and break if you drop them. The wooden ones work best.
  • TOASTER OVEN – Rather than having a pop-up toaster, the toaster oven will do the job of making toast, plus a multitude of other tasks. I’ve never had much luck with baking in them, but I toast nuts, cook fake bacon, and make toasted open faced sandwiches in it. Mine is used nearly everyday. It’s better to use the toaster oven than heat up my big oven for small things.
  • THERMOMETER – After years of using and breaking the glass candy thermometers, I finally bought a digital one. It’s fabulous. Mine adjusts for Celsius and Fahrenheit, which is nice.
  • WIRE RACKS – You need at least one large one or two smaller ones. Baked goods need to be cooled on a rack to set properly.
  • UTENSILS – You can never have too many spatulas, slotted spoons, tongs, wine bottle openers, etc.  It’s a giant category – not very exciting but extremely necessary.

And that’s my list! Repeat: MY LIST. I’m sure there are those of you out there who couldn’t live without your tortilla maker or mortar & pestle. We all have different wants and needs. But I guarantee, just about any item on this list would be welcomed by most people who actually use their kitchen for cooking. Happy shopping!

 

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Macadamia Cheese Biscuits -Tasty Tidbits

Macadamia Cheese Biscuits

Macadamia Cheese Biscuits

Go into any furniture shop and artfully placed amongst the tables, dressers, and credenzas, you’ll find tchotchkes (pronounced: choch’-keys).  You’re probably not even consciously aware of them – they’re the bits and bobs that decorate a room, turning a house into a home.  A crystal bowl filled with colorful balls. A hand-painted glass plate. A ceramic vase.

Why am I talking furniture in a vegetarian cooking blog? Because I see this week’s topic, Macadamia Cheese Biscuits, as the tchotchkes of the food world. They’re not the main event, but they add to the overall effect of the party.

What I love about these biscuits is that you can nibble at them discreetly as you converse with friends and colleagues. They’re not messy, so you won’t be embarrassed when taking a bite and the remainder somehow ends up on the front of your outfit, or worse – the host’s freshly cleaned carpet. Rather than enjoying yourself, your evening suddenly becomes about stain removal.

While they’re not exactly low in calories (I figure each one is about 58 calories), if you nurse at a Macadamia Cheese Biscuit in one hand and a drink in the other, this can keep you occupied enough so you don’t reach for the mini-quiches and bacon wrapped hot dogs.

Preparing the biscuit dough is a snap. Then roll into a log and refrigerate until it’s time to bake. Yay! I love party foods that are done ahead of time. I don’t know about you, but I turn into crazy-woman about 2 hours before guests arrive. The dough can even be frozen, so keep one on hand for drop-in guests.

MACADAMIA CHEESE BISCUITS – makes about 36 biscuits

  • 1½ cups all-purpose flour
  • ½ tsp salt
  • ½ cup butter
  • 8 oz Swiss cheese, shredded
  • 1 egg
  • 1/3 cup macadamia nuts, chopped and lightly toasted

In a food processor pulse flour, salt, and butter several times to break up butter. Add in cheese, egg, and nuts. Whirl until the dough forms a large ball.

With your hands roll the dough ball into a long log, 1½” in diameter. Wrap in waxed paper and refrigerate.

slice dough into 1/4" discs

slice dough into 1/4″ discs

When ready to serve, preheat oven to 400º degrees Fahrenheit. Slice log into ¼” discs and place on greased or non-stick cookie sheet. They don’t spread, so you can place them fairly close together. Bake about 14 minutes – until lightly brown. Let set on cookie sheet for a minute or two, then remove to serving plate or wire rack.

 

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SAVORY MUSHROOM GRAVY – Vegetarians Give Thanks!

Savory Mushroom Gravy

Savory Mushroom Gravy

My husband and I have always had this unspoken agreement regarding the distribution of household duties. For example: I do the weeding and pruning, he mows the lawn. I make the home repairs, but when it’s something I can’t do, he calls the service people and deals with them. I do all the cooking, but he handles the barbecue. It’s a system that’s evolved over the course of our marriage, and works for us.

But here’s the kicker: Even though I plan, shop, and prepare the massive amount of holiday dishes, my husband is hailed with accolades for his one contribution:  gravy. Apparently, gravy is THAT important to my family.

So this year, I’m fighting fire with fire. Sharing the table with hubby’s giblet gravy will be Bonnie’s Savory Mushroom Gravy, which is my tweaked version from The Taste For Living Cookbook. Onion, shiitake mushrooms, and soy sauce form the base. Throw in a little sage and thyme for flavor. Then thicken with rice flour. You now have yourself a creamy, savory brown gravy with no fat! Add to this the fact that it’s the easiest gravy EVER, and this recipe will be on your table every time you serve mashed potatoes…or rice…or vegetables. (Can you see where I’m going with this?)

NOTE: This gravy is also vegan friendly.

Bonus:  Mushroom Gravy freezes well. Take it from the self-proclaimed Queen of Freeze (that would be me), if you like this recipe – double or even triple it next time, and freeze in portion sized containers.

SAVORY MUSHROOM GRAVY – makes about 2½ cups

  • ½ T oil
  • 1 cup (110g) onions, coarsely chopped
  • 1 cup (95g) shiitake mushrooms, coarsely chopped (cleaned well)
  • 3½ (811g) cups water
  • ¼ (60g) cup soy sauce
  • 1 tsp dried thyme
  • ¼ tsp dried sage
  • 1/3 (42g) cup rice flour, tamped down

Heat oil in a saucepan over low flame. Add in onion, mushrooms, thyme, and sage. Cover and cook for about 10 minutes, stirring often. Towards the end of the 10 minutes the mushrooms will have exuded moisture and the onions will have separated.

Mix in water and soy sauce. Cover and cook 10 minutes.

Sprinkle in rice flour, using a whisk or fork to blend.  Don’t worry too much about lumps since they’ll be strained out. Bring to boil, then lower flame to simmer gravy for 10 minutes uncovered, stirring often.

Pour through a sieve and either serve immediately or save for later. Can be made a few days in advance.

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Barbecue Pulled “Pork” Sandwiches – Oh, Yeah!

BBQ "pork" sandwich with roasted carrots, mushy peas, and a nice cool beer.

BBQ “pork” sandwich with roasted carrots, mushy peas, and a nice cool beer.

I’m NOT a southern gal, but after trying this Barbecue Pulled “Pork” Sandwich, all I can say is ‘hoo-weee!’

As an ex-carnivore, one of the things I miss most is BBQ – shredded pork or beef sandwiches, to be specific. It occurred to me that maybe there was something I could substitute for the meat. Thanks to the internet, I discovered that people were using jackfruit. What the heck was a jackfruit, I wondered? (Yes, aloud.) I learned it was an ugly looking fruit, popular in the Asian community, and you can buy it canned.

Off I went to the Asian market. Apparently, canned jackfruit is VERY popular because there were numerous brands, most of them in syrup. YOU DO NOT WANT THAT KIND!!! Look carefully, possibly in another section, and you’ll find jackfruit in brine. That’s what you want.

I began this Pulled “Pork” journey with Blissful Basil, a vegan blog, who posted about a jackfruit barbecue sandwich. Naturally, I had to put my own spin on it after trying her recipe. I opted to make my own barbecue sauce, which gave those sandwiches quite a kick. My nose was a-runnin’ and perspiration was a-beadin’ (sorry – it’s the spices a-talkin’)…but, I liked it! This Barbecue Pulled “Pork” Sandwich really satisfied that hankerin’ (I’ll stop now, I promise) for BBQ.

NOTE:  You can use bottled barbecue sauce, if you’d like, instead of making it.

BARBECUE PULLED “PORK” SANDWICH – makes 6-7 sandwiches

  • 2 cans jackfruit in brine, drained
  • 1 T oil (I used canola)
  • 1½ cups onions, chopped
  • 1½ T chili powder
  • 1 tsp cumin
  • ¼ tsp cayenne pepper
  • 1½ cups barbecue sauce, recipe follows below

Cut off and discard any tough core bits from the jackfruit. Slice the pieces into thin strips.

In a large skillet, sauté onions in oil for  several minutes. Stir in chili powder, cumin, cayenne powder, and continue to cook another minute to bring the spices to life. Add the jackfruit and barbecue sauce and bring to a low boil. Cover and simmer for 25 minutes, stirring now and then. As this cooks, the jackfruit will soften and you can break it up even more with a flat wooden stirrer.

Pour mixture onto a jellyroll pan and bake at 350º Fahrenheit for 20 minutes, stirring once or twice.

Spoon onto whatever you fancy and serve.

BARBECUE SAUCE – makes 1½ cups

  • ¼ cup oil (I used canola)
  • 1 T garlic, minced
  • 1 cup ketchup
  • ¼ cup red cider vinegar
  • 2 tsp hot sauce (use more or less, depending on your spiciness preference)
  • 4 tsp dark brown sugar, packed
  • 4 tsp dijon mustard

Sauté garlic in oil until you can smell it but it hasn’t browned – about 1 minute. Add in ketchup, vinegar, hot sauce, brown sugar, and mustard. Bring to a low boil and cook for 10 minutes, stirring frequently. At first, the oil will be floating on top, but by the end of cooking time it will be incorporated.

This sauce freezes well, so if you like it make a lot and freeze. It’s excellent on pizza!

 

 

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Vegetable Curry Stew – A Winter Warm Up!

Curry Stew

Vegetable Curry Stew

There’s nothing better on a chilly evening than a nice savory stew. If you’re a curry lover, you’ve got to try my Vegetable Curry Stew. The combination of coconut milk, spices, and vegetables is the stuff of which dreams are made.

Besides warming the cockles of your heart (and stomach), this stew has the benefit of being low in calories. Who couldn’t use THAT as we begin our journey down Weight Gain Road. Even though Halloween is behind us, leftover candy certainly isn’t. Coming up are the food related holidays of Thanksgiving, Christmas, Hanukkah, New Year’s Eve, and the parties that go along with them.

You may be wondering how Vegetable Curry Stew could possibly be low in calories when coconut milk is involved. As always, it’s all about portion control. Instead of using canned coconut milk, I buy powdered. That way, I can use less but still get that luscious coconut milk flavor. If your store doesn’t carry powdered, just buy it online. I use Maggi brand, but I expect they’re all good.

Next, you may be wondering if you can just use part of the can and dilute it with water. While I’ve never done it, I see no reason why you can’t. But the reason I don’t is the powdered is so much easier to use, and it takes up less space in the pantry (always a plus.) Also, I don’t have to worry about what to do with the leftover (you know how I hate waste!). I’m not sure how well coconut milk freezes. Of course, you can double the recipe and use up the can that way.

Finally, you may be wondering how I know what you’re wondering. It’s a gift!

NOTE:  Don’t get frightened by the long list of ingredients.  Most of them are spices – all of which a well-stocked kitchen should have. The thing about herbs and spices is that they’re initially expensive.  BUT once you’ve bought them they last a long time.  Don’t believe those people who say you have to throw them out after a year. Buy the spices and cook from scratch – you are going to save money in the long run.

VEGETABLE CURRY STEW – makes 4 to 5 cups

  • 3 T butter
  • 1 cup onions, chopped
  • 2 garlic cloves (about 1½ tsp), minced
  • 1 tsp coriander
  • ½ tsp dried ginger
  • 1 tsp cumin
  • ½ tsp cardamon
  • ½ tsp dried mustard
  • 1/8 tsp ground cloves
  • ½ stick cinnamon
  • 1/8 tsp cayenne pepper
  • ½ tsp tumeric
  • ½ tsp salt
  • 1/3 cup coconut powder (or half can coconut milk)
  • ¾ cup water (eliminate this if you’re using canned coconut milk)
  • 1 cup carrots, chopped
  • 1 T lemon juice (fresh or bottled)
  • 1 cup potatoes, chopped (I use Yukon)
  • 1 cup yam, chopped (I use garnet)
  • 1 cup cauliflower, chopped
  • 2 mushroom, chopped
  • 1 cup broccoli, chopped

WHEW!  That’s a lot of typing. If you’re one of those cooks that likes to have everything prepared before you start cooking, go for it.  But I’m going to give you instructions for the fastest way to prepare this stew. There’s a lot of down time when various ingredients are simmering, so that’s when I prepare the next lot.

Melt the butter in a large pot. As it’s melting, chop the onions and skin the garlic. Add the onions and press the garlic into the pot. Sauté for 10 minutes.

As the onions are cooking (make sure you stir them now and then), assemble your spices, measuring spoons, coconut powder, water, and lemon juice. Chop the carrots.

When the 10 minutes are up, turn off the burner and add the spices. Sauté over a low heat for 2 minutes. Add in the coconut milk, water, carrots, and lemon juice. Bring to a simmer. Cover and let simmer for 10 minutes.

While this is simmering (stir now and then), prepare the potatoes, yam, cauliflower, and mushrooms.

When the 10 minutes are up, add in the chopped potatoes, etc. Cover and simmer 10 minutes.

As this is simmering, prepare the broccoli.

When the 10 minutes are up, add in the broccoli. Simmer 5 minutes.

Serve immediately or reheat later.

 

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Pumpkin Bread Pudding

pumpkin bread pudding

Pumpkin Bread Pudding

I promise – this is the last pumpkin related recipe I’ll be sharing with you….for awhile.  But the saver in me just had to post this. Let me explain.

As you may know, I like my twofers (recipes that can be used two different ways).  In October I posted my Pumpkin Rolls recipe (click:  Pumpkin Rolls) and strongly suggested making the whole recipe or even doubling it, then freezing the leftovers. At the time my reasoning was that you’d have ready-to-go homemade pumpkin rolls waiting patiently in the freezer for you to zap them warm when dinner could use a little something extra.

THEN I had a dessert epiphany! I asked myself (and I’m pretty sure it was aloud), “What if I substitute Pumpkin Rolls for the pound cake in my Mocha Bread Pudding recipe?” “Hmmm,” I replied to myself (again, aloud) as I imagined the blend of pumpkin, chocolate, coffee, and almonds. So without further ado, I baked the pudding and it was delicious!

Of course, being true to cooks everywhere, I wondered if there was something that would improve it. Butterscotch chips, in addition to the chocolate chips (or, in place of), came to mind. The beauty of this recipe is you can tailor it to suit everyone since the chips are sprinkled in the individual custard cups.

Pumpkin Bread Pudding can be baked in one larger dish rather than the 9 custard cups. But there’s a method to my madness! Two words:  portion control. When you have to scoop out a serving, we all know how easy it is to spoon a little more. With the cups, one cup = one serving. No guesswork. No sneaking a little extra.

NOTE:  For best results, Pumpkin Bread Pudding should be made the day before. This allows the pudding to properly set and its flavor will be markedly improved. This is a good dessert to serve company since it’s one less thing to worry about when you’re trying to tidy the house and prepare the food.

PUMPKIN BREAD PUDDING – makes 9 custard cup servings

  • 3 cups pumpkin rolls, torn into ¾”-ish pieces
  • 1¼ cups chips (I used milk chocolate chips)
  • 2½ tsp instant coffee crystals
  • 1 T water, boiling
  • ¾ cup slivered almonds, toasted
  • 2/3 cup sugar
  • 3 cups milk (I used nonfat)
  • 2 eggs
  • ¼ tsp almond extract
  • 1½ tsp vanilla extract
  • ¼ tsp nutmeg

The custard cups are going to bake in a water bath, so put the cups into a large casserole dish(es). Use as many casserole dishes as you need – as long as they fit on the same rack in the oven. I use 2 casserole dishes.

Preheat oven to 325º Fahrenheit.

Divide the pumpkin roll pieces amongst the 9 buttered custard cups. Sprinkle in the chips. (Here’s where you can tailor to the taste of your family).

Fill a teapot with water and turn the burner on high.  Boiling water is going to be poured into the casserole dishes around the cups so the pudding can steam.

In a small cup, mix the coffee crystals with 1 T of the boiling water.

Into the workbowl of your food processor (please tell me you have one!), put the almonds and sugar. Pulse the machine until the almonds are ground. Add in the milk, eggs, almond and vanilla extracts, nutmeg, and coffee. Blend.

Pour the mixture evenly into the custard cups. I  find there’s less spillage if I transfer the liquid from the workbowl into a container with a spout, then pour into the custard cups.

Pour the boiling (or, at least, very hot) water from the teapot into the casserole dishes, so that the water surrounds the custard cups, coming halfway up the sides. Carefully place in oven. Bake at 325º Fahrenheit for 50 minutes. Remove cups from water bath, let cool, then refrigerate. Serve the next day for best results.

 

 

 

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Add-Ins Oatmeal Casserole: Cook Once, Serve…A LOT!!!

Oatmeal

Add-Ins Oatmeal Casserole

Anytime I find a recipe that saves me cooking AND washing up time, I’m all over it. And triple bonus if it’s healthy!

So when I found this Add-Ins Oatmeal Casserole, I tweaked it (of course) by adjusting the spices to suit my taste, and modified the topping to significantly lower the calories.  (Did you know walnuts have 800 calories per cup? YIKES!!!)

You may be wondering how an oatmeal recipe can save time.  Well, the beauty of this recipe is that you make it and then scoop out individual servings every time you want it. Just zap it in the microwave for 30 seconds – done! It tastes freshly made each time. Now I can have a hot and healthy breakfast or snack at the ready. Easy peezy!

I will confess that my husband, who has eaten the same oatmeal every single morning of our married life, is not a lover of this recipe. He claims it’s not that he doesn’t like it, it’s just he prefers his routine, same old-same old oatmeal. What can I say? He’s an extreme creature of habit. Thank goodness I’m one of his habits!

NOTE:  Change the add-ins to what you prefer or have in the house. Next time, I’m going to throw in some diced apple.

ADD-INS OATMEAL CASSEROLE

  • 2 cups dry oatmeal  (I used the quick cooking kind)
  • 1 tsp cinnamon
  • ¼ tsp each ginger, cardamon, nutmeg
  • 1 tsp baking powder
  • ¼ salt (regular or sea salt)
  • 1½ cup carrots, shredded
  • ½ cup raisins
  • 2 eggs
  • 2¼ cups milk (I used nonfat cow’s milk. You can also use almond milk.)
  • ½ tsp vanilla extract
  • ¼ cup maple syrup
  • 2 T coconut oil
  • ½ cup walnuts, toasted
  • 1/3 cup pumpkin seeds, toasted

In a small bowl, mix together the maple syrup, coconut oil, walnuts, and pumpkin seeds. This is the topping.

In a large mixing bowl, stir together the oatmeal, cinnamon, ginger, cardamon, nutmeg, baking powder, salt, carrots, and raisins.

In yet another bowl beat together the eggs, then whisk in the milk and vanilla. Stir this into the oatmeal mixture. Pour into a buttered 8″ x 10″ casserole dish. Sprinkle on the topping evenly.

Bake uncovered at 325º Fahrenheit for 25-30 minutes.  Serve immediately.

Store leftovers covered in the refrigerator.

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Pumpkin Rolls – Perfect Bread For Fall!

Pumpkin Biscuits

Pumpkin Rolls

It’s Autumn in my part of the world, and that means one thing:  every conceivable food and drink becomes pumpkin flavored.

When I was a kid, the only pumpkin food was pie. But over the years, pumpkin has made an appearance in ice cream, tea, pancakes, coffee, cereal, butter, and on and on. Generally, I’m not one to jump on the pop culture food bandwagon (don’t get me started on Greek yogurt!), but I have a pumpkin roll recipe that’s adds a little seasonal festivity into a meal without being in-your-face PUMPKIN.

Now, don’t panic people, but these rolls are yeast based.  No doubt, while experienced bakers are shrugging their shoulders and murmuring ‘so what?’, newbies hearing the word ‘yeast’, are running to the refrigerated tubes of pre-made dough.

I’ve said it before, using yeast is a snap – especially if you have a food processor. No food processor? Go to a thrift shop, save up your pennies, or put it on your Christmas wish-list. A food processor will cut down on cooking time which, in turn, will encourage you to cook from scratch more often.

This recipe makes about 20 rolls, depending on how big you cut them. You may be tempted to half the recipe, thinking 20-ish rolls too many. Well, I wouldn’t be true to my self-proclaimed title of Queen of Freeze if I didn’t advise you to make the entire recipe (or even double it!) and freeze the leftovers. Next time you want homemade Pumpkin Rolls, just zap them in the microwave for about 15-20 seconds. Besides saving money, I LOVE to save time.

NOTE:  While munching on a Pumpkin Roll, it occurred to me that chocolate frosting would really enhance its yummy-ness. (Of course, adding  chocolate to pretty much anything guarantees thumbs up from this chocoholic.) The frosting turned the dinner rolls into a delectable morning pastry.

Chocolate frosted Pumpkin Rolls

Chocolate frosted Pumpkin Rolls

PUMPKIN ROLLS – makes about 20, depending on how big you cut them

  • ¼ cup water
  • ½ cup milk (I used nonfat – use what you have)
  • 1½ tsp dry yeast
  • 3½ cups all-purpose flour
  • ¼ tsp granulated sugar
  • ½ cup pumpkin (fresh or canned)
  • ½ cup dark brown sugar, packed
  • ¼ cup butter, melted
  • 1 tsp ground ginger
  • ½ tsp salt
  • ¼ tsp nutmeg
  • ¼ tsp allspice
  • ¼ tsp cloves
  • ½ tsp cinnamon

Combine water and milk, then heat to approximately 105º Fahrenheit. Stir in yeast and let proof for about 5 minutes.

In the workbowl of your food processor (or large mixing bowl)  put 3 cups of flour (note that you won’t be using all the flour at this time), the sugars, pumpkin, butter, salt, and spices.

When the yeast liquid is foamy, turn on the food processor. Then slowly pour in the liquid through the pour spout. Add more flour 1 tablespoon at a time until the dough forms a ball. Run the machine for 45 seconds to knead. If you’re not using a food processor, knead by hand for 10 minutes. (I wouldn’t be surprised if sticky dough on your hands and working the dough for 10 minutes convinces you to get a food processor!)

Place dough in a greased bowl, smoosh it down, then flip it. This will grease both sides of the dough. Cover with a tea towel and let rise for an hour.

Turn the risen dough out onto a floured surface. Roll into a square ¾” thick. Using a knife or pizza cutter, slice dough into individual rolls. Place them on a greased or nonstick cookie sheet, cover with a tea towel, and let rise 45 minutes.

Bake in a preheated 350º Fahrenheit oven for 25 minutes.