Pumpkin goodness

I cannot get enough of pumpkin flavored things in the fall. And this recipe did not disappoint. The cookies are very cake-like, but get a nice crust on the outside. And the cinnamon glaze? Well, that's the icing on the cake.
I usually sneak in some whole wheat flour in cookies, but I was all out this time around. I added some quick cooking oats instead. Not a lot, but enough to give the cookie a bit of texture. Barely noticeable, but it's nice to know there is a bit of whole grain in there. I would imagine you could easily substitute half of the white flour for whole wheat.

Pumpkin Cookies with Cinnamon Glaze
(Adapted from Iced Pumpkin Cookies at allrecipes.com)


2 1/4 cups all-purpose flour
1/4 cup quick cooking oats
1 teaspoon baking powder
1 teaspoon baking soda
2 1/2 teaspoons pumpkin pie spice

 

1/2 teaspoon salt
1/2 cup butter, softened
1 1/4 cups white sugar
1/4 cup brown sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract

 

For the Cinnamon Glaze
2 cups confectioners' sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon cinnamon
1 teaspoon vanilla extract

1. Preheat oven to 350 degrees. Combine flour, oats, baking powder, baking soda, pumpkin pie spice and salt. Set aside.
2. In a medium bowl, cream together the butter and sugars. Add pumpkin, egg, and vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
3. Bake for 15 to 20 minutes in the preheated oven. Remove from heat and transfer to cooling sheets.
4. While cookies are cooling, make the glaze. Combine confectioners' sugar, milk, melted butter, cinnamon and vanilla. Add milk as needed to reach the right consistency (thick but "dunkable").
5. Allow cookies to cool, then dunk them top first into the glaze. Don't store the cookies in a closed container. They'll do fine out on the counter for a couple of days.

What's for Dinner: Sticky Chicken Wings

I love when my kids surprise me. I made these Sticky Chicken Wings from Everyday Food for my husband and myself. For the kids, I made chicken nuggets. The reasoning was simple:  the recipe had too many kid strikes against it. First, the wings themselves. Visible bones are generally a huge turn off with my kids. Next, the "sticky" factor. It's borderline odd how much they dislike getting dirty while they eat. And anything that looks like it could get them dirty seems to be a deterrent for them. And then there are the ingredients - a jalapeno pepper? Fish sauce? I shudder to think of the reaction should they ask what was in the sauce.

So, I was quite pleased with myself that I had the foresight to make them something I knew they would approve of, while my husband and I enjoyed something I figured we would like. I set the plates down, and everyone started eating. My daughter was the first one to notice something was amiss.

Daughter: "What are you eating?"
Me: "Chicken wings."
Daughter: "They look good."
Me: "They are. Do you want to try one?"
Daughter: "Ok....(taking a tentative bite). Mmmm!" (stealing the wing from my hand)
Son: "I try one too!"
Me (eyeing the dwindling number of wings on my plate): "Oh... sure."
Son: "Mmm! Yummy!"
Daughter: "Why didn't you make us these?"

And so it goes. The chicken nuggets were no match for the sweet and salty wings. As an aside, I have never had wings turn out this well from my kitchen. They always seem to get watered down and rubbery. These came out of the oven with a truly crispy exterior and a rich glaze. I made it a dinner by serving them with brown rice and shelled edamame, but this would be a perfect snack for a game or party. I'll definitely be making these again - this time, for everybody.


Sticky Chicken Wings
from Everyday Food
3/4 cup packed light-brown sugar
1/4 cup fish sauce
1/4 cup fresh lemon juice (from 2 lemons)
2 tablespoons soy sauce
1-inch piece fresh ginger, smashed and peeled
1 serrano or jalapeno pepper, halved lengthwise
2 pounds chicken wings, cut in half at joint (wing tips removed)

1. Preheat oven to 300. In a 9-by-13-inch baking dish, whisk together brown sugar, fish sauce, lemon juice, and soy sauce until sugar dissolves, 2 minutes. Add ginger, pepper and chicken wings; toss to coat. Arrange wings in a single layer.
2. Bake wings 1 hour. Increase heat to 450 and bake until sauce is reduced and wings are glazed, 30 to 35 minutes more, turning wings occasionally. Serve with additional sliced jalapeno, if desired.

In the Kitchen: Strawberry Shortcake Cookies

Strawberry season is here! I love finding new recipes to make with all the delicious local strawberries out there right now. Of course, they're great for just eating fresh, but there are a lot of fun ways to use up all those berries.

This recipe came to me from Martha Stewart's Cookie of the Day e-mail, Strawberry Shortcake Cookies. It really is like a portable strawberry shortcake; the cookie itself is like a sweet biscuit. They were amazing - slightly crisp on the outside with a great biscuit inside -  on day 1, but by day 2 were a bit soggy. I'd suggest making them on a day or for an occasion where you know you will consume them all that day. The upside is that they are so easy to put together, it isn't a lot of trouble to make - and eat - them on the same day.

One more note: The recipe from the web site says it makes 3 dozen. I used a bigger scoop than called for and got 1 dozen. Whoops. I am an admitted sugar freak, but I thought the palm-sized cookies that resulted were a good serving size. And since they are best eaten that day, I think 12 larger cookies is much more doable than 3 dozen.


Strawberry Shortcake Cookies
from Martha Stewart Living

12 ounces strawberries, hulled and cut into 1/4-inch dice (2 cups)
1 teaspoon fresh lemon juice
1/2 cup plus 1 tablespoon granulated sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon coarse salt
3 ounces (6 tablespoons) cold unsalted butter, cut into small pieces
2/3 cup heavy cream
Sanding sugar, for sprinkling

1. Preheat oven to 375 degrees. Combine strawberries, lemon juice, and 2 tablespoons granulated sugar. Whisk together flour, baking powder, salt, and remaining 7 tablespoons granulated sugar in a large bowl. Cut in the butter with a pastry cutter, or rub in with your fingers, until mixture resembles coarse crumbs. Stir in cream and strawberry mixture until dough comes together.
2. Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing evenly apart. Sprinkle with sanding sugar, and bake until golden brown, 24 to 25 minutes (this might take longer if you make the larger size). Transfer to a wire rack, and let cool. Cookies are best served immediately, but can be stored in an airtight container at room temperature for up to 1 day.

What's for Dinner: Greek Quinoa Burgers

Quinoa. I feel so pretentious just saying it. Keen wah. Keen wah. Fun. Oh well - it's a tasty and versatile protein. So there. I've been wanting to make more with quinoa for a while now, ever since I tried and loved this quinoa and walnut stuffed red pepper recipe, which I subsequently lost. (On a side note, I'd love to make that recipe again, so if anyone knows of something that sounds like it or close to it - it had parmesan cheese as well, I think? - please let me know!)

I really have no idea how I came across this recipe, but when I saw it was a vegetarian burger with some Greek influence, I knew I wanted to try it. My husband and I thought it was fantastic. The kids liked it to a certain extent as well, but were much more enthused about the pita that came with it.

A note about the recipe: It calls for a sauce to go on top made with Greek yogurt. I didn't make it. One of the benefits of having a Mediterranean grocery story in your neighborhood (Pitaland, for those in the area), in addition to amazing pita made on site - is an equally delicious prepared gyro sauce. I took full advantage. If you do go with the sauce in the recipe below, I'd add some dried oregano to it, perhaps in place of the scallions - I think it would really add to the taste.

Greek-Style Quinoa Burgers
from wholeliving.com

1/2 cup rinsed quinoa
1 medium carrot, cut in large chunks
3-6 scallions, thinly sliced

15 ounces great northern beans, drained and rinsed

1/4 cup plain dried breadcrumbs

1 large egg, lightly beaten

1 tablespoon ground cumin

Coarse salt

Ground pepper

2 tablespoons olive oil

1/2 cup plain nonfat Greek yogurt

1 tablespoon fresh lemon juice

4 pitas (each 6 inches)

1 cucumber, thinly sliced diagonally

1.  In a small saucepan, bring 3/4 cup water to a boil; add quiona, cover, and reduce heat to low. Cook until liquid is absorbed, 12 to 14 minutes; set aside.
2. In a food processor, pulse carrot until finely chopped. Add cooked quinoa, half the scallions, beans, breadcrumbs, egg, cumin, 1 teaspoon salt, and 1/4 teaspoon pepper; pulse until combined but still slightly chunky.
3. Form mixture into four 3/4-inch-thick paties (dip hands in water to prevent sticking). If too soft, refrigerate 10 minutes to firm. In a large nonstick skillet, heat oil over medium; cook burgers until browned and cooked through, 8 to 10 minutes per side.
4. Meanwhile, in a small bowl, combine yogurt, lemon juice, and the remaining scallions; season with salt and pepper. Serve burgers in pita topped with cucumber and yogurt sauce.

What's for Dinner: Baked Maryland Lump Crab Cakes

This was probably the sixth or seventh crab cake recipe I've tried out - partly because I'm always looking for the perfect crab cake recipe, and partly because I forget which ones I've tried. The first time I tried making crab cakes, I hadn't really read through the recipe thoroughly. And I had no idea what all went into crab cakes. But I followed the directions diligently, and was whisking egg yolks and adding oil as I whisked away.... then it dawned on me that the recipe was having me make my own mayonnaise. Needless to say, that recipe was not used again (and I think I took much joy of shredding it into my garbage can).
This recipe isn't by any means the best recipe, but I liked that I was baking the crab cakes instead of frying them. Kind of makes the neon orange macaroni and cheese nestled beside the crab cakes not so terrible (ok, not really).

Baked Maryland Lump Crab Cakes
adapted slightly from Allrecipes.com


1/4 cup bread crumbs
1 teaspoon baking powder
1 teaspoon dried parsley
1 teaspoon mustard powder
1/8 teaspoon black pepper
2 teaspoons Old Bay™
1 tablespoon mayonnaise
2 tablespoons butter, melted
1 teaspoon Worcestershire sauce
3 eggs, slightly beaten
1 pound lump crab meat

1. Preheat oven to 375 degrees. Grease a baking sheet.
2. Combine bread crumbs, baking powder, parsley, mustard powder, pepper, and seafood seasoning; set aside. Stir together mayonnaise, butter, Worcestershire, and egg until smooth. Fold in crab meat, then fold in bread crumb mixture until well blended.
3. Shape mixture into 12 crab cakes, about 3/4 inch thick, and place onto prepared baking sheet.
4. Bake in preheated oven for 15 minutes, then turn the crab cakes over, and bake an additional 10 to 15 minutes, until nicely browned.

What's for Dinner: Honey Pecan Crusted Chicken

 

Pecans, honey and chicken. My goodness, what a good combination. I've tried this recipe before using the original recipe, which calls for tilapia, but after a season of  fish frys, we were feeling a little fished out. The  chicken worked really well with it, with only a few modifications (a little time in the oven was necessary to make sure the chicken was cooked through). I served it with couscous and roasted carrots, but I think this recipe is really flexible - I imagine it would be just as tasty with pasta or on top of a salad.

Honey Pecan Crusted Chicken

adapted from Steamy Kitchen

 

6 to 8 chicken cutlets

3 tablespoons honey

1 cup panko breadcrumbs
1/2 cup crushed pecans
salt & pepper
3 eggs, beaten in bowl

 

Honey Glaze:
3 tablespoons honey mixed with 2 tablespoons hot water
3 tablespoons olive oil, for frying

1. Preheat oven to 375 degrees. Pat chicken cutlets dry. Using a brush, brush both sides of chicken with honey. Generously salt and pepper both sides of the cutlet.
2. Combine the panko and crushed pecans. Lay out your ingredients in this order: chicken, egg mixture, panko/pecan breading. Dip the chicken in the egg, coat with panko/pecan breading on both sides, set aside. Repeat with all cutlets.
3. Heat a large fry pan over medium heat. Add olive oil. Once the oil is hot, turn down to medium low. Add the chicken to the pan, make sure the cutlets don’t touch each other. You may have to do this in separate batches. Fry for 2 minutes until the underside is golden brown. Turn. Fry another 2 minutes. Transfer cutlets to a parchment lined pan and put in the oven until cooked through.
4. Pour the honey glaze over the chicken.

What's for Dinner: Lighter General Tso's Chicken

We recently discovered, to our delight, that my formerly incredibly picky daughter has developed a taste for Asian food. This is indeed wonderful news for my husband and I, who have a serious appetite for it. I've been experimenting with more recipes as a result, and this one was a big hit.

The sauce, made with fresh ginger, was a standout. You can adjust the heat level to your taste - I kept it pretty mild for the kids. While it's not exactly like what you might get at a Chinese restaurant, this General Tso's has enough of the flavors to make it a passable substitute for the real - and much unhealthier - thing.

Lighter General Tso's Chicken

from Everyday Food  

1/4 cup cornstarch
1 pound snow peas, trimmed and halved crosswise
4 garlic cloves, sliced
2 teaspoons fresh ginger, grated and peeled
3 tablespoons light-brown sugar
2 tablespoons soy sauce
1/2 teaspoon red-pepper flakes (more or less, depending on your taste)
2 large egg whites
Coarse salt and ground pepper
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
2 tablespoons vegetable oil, such as safflower

1. In a large bowl, stir together 1 tablespoon cornstarch and 1/2 cup cold water until smooth. Add snow peas, garlic, ginger, sugar, soy sauce, and red-pepper flakes; toss to combine, and set aside.
2. In another bowl, whisk together egg whites, remaining 3 tablespoons cornstarch, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add chicken, and toss to coat.
3. In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Lift half the chicken from egg-white mixture (shaking off excess), and add to skillet. Cook, turning occasionally, until golden, 6 to 8 minutes. Transfer to a plate; repeat with remaining oil and chicken, and set aside (reserve skillet).
4. Add snow-pea mixture to skillet. Cover; cook until snow peas are tender and sauce has thickened, 3 to 5 minutes. Return chicken to skillet (with any juices); toss to coat. Serve with rice.

What's for Dinner: Ziti with Asparagus, Smoked Mozzerella and Prosciutto

I love asparagus. I love mozzarella. I love prosciutto. So when you combine the three of them together? Perfection. This recipe, from Giada De Laurentiis' Everyday Italian, is my absolute favorite recipe from her books. It is wickedly easy to prepare, with minimal ingredients and minimal clean up. The asparagus cooks with the pasta, and then it's all tossed together with prosciutto and fresh basil. Smoked mozzarella (yes, did I mention this is smoked mozzarella? One word: scrumtrulescent) and some of the pasta water combine to create a wonderfully silky sauce.

It is a perfect weeknight meal. Fast, simple and delicious. You need to make this. Now.

Ziti with Asparagus, Smoked Mozzarella and Prosciutto
from Everyday Italian

Salt
8 ounces dried ziti or other tubular pasta (I used penne)
1 pound asparagus, trimmed and cut diagonally into 1-inch pieces
2 tablespoons olive oil
2 garlic cloves, minced
1/2 teaspoon freshly ground black pepper, plus more to taste
3 ounces smoked mozzarella cheese, diced (about 1/2 cup)
3 ounces thinly sliced prosciutto, cut crosswise into strips
3 tablespoons thinly sliced fresh basil

1.  Bring a large pot of salted water to a boil. Add the ziti and cook for 5 minutes, stirring often. Add the asparagus and cook until the pasta is tender but still firm to the bite, and the asparagus is crisp-tender, about 2 minutes. Drain the pasta and asparagus, reserving 1 cup of the cooking liquid.
2. In a large, heavy skillet, heat the oil over a medium flame. Add the garlic and saute until fragrant, about 20 seconds. Add the pasta, asparagus, 1/2 teaspoon each of salt and pepper, and the 1 cup of reserved cooking liquid, and toss to coat. Remove the skillet from the heat. Add the mozzarella, prosciutto, and basil and toss to combine. Season with more salt and pepper to taste. Transfer the pasta to shallow bowls and serve. (Serves 4.)

What's for Dinner: Pad Thai with Grilled Chicken

I love Thai food, so I generally jump at the chance to enjoy it whenever I can, even if it means making it myself. When I came across this recipe for Vegetable Pad Thai in Everyday Food, I knew I'd have to try it out. The magazine paired it with an Asian Beef Salad, but we're not huge beef eaters. Grilled chicken seemed like a good alternative.

I'm happy to say that everyone loved it. The recipe was really easy, and very flexible. I omitted the scramble eggs, and next time, I think I'll add some carrots, mushrooms and peppers to the noodles.

Vegetable Pad Thai
from Everyday Food

8 ounces dried, wide, and flat rice noodles
2 tablespoons dark-brown sugar
2 tablespoons fresh lime juice, plus wedges for serving
3 tablespoons soy sauce
2 teaspoons vegetable oil
3 scallions, white and green parts separated and thinly sliced
1 garlic clove, minced
2 large eggs (optional), lightly beaten
1/2 cup fresh cilantro
1/4 cup chopped roasted, salted peanuts

1. Soak noodles according to package instructions. Drain. In a small bowl, whisk together brown sugar, lime juice, and soy sauce.
2. In a large nonstick skillet, heat oil over medium-high. Add scallion whites and garlic and cook, stirring constantly, until fragrant, 30 seconds. Add eggs (if using) and cook, scraping skillet with a rubber spatula, until eggs are almost set, about 30 seconds. Transfer egg mixture to a plate. Add noodles and soy-sauce mixture to skillet; cook, tossing constantly, until noodles are soft and coated with sauce, about 1 minute. Add egg mixture and toss to coat, breaking eggs up gently. Serve noodles with lime wedges, topped with scallion greens, cilantro, and peanuts.

What's for Dinner: Fish Tacos

Last week was my birthday, so my goal was to cook as little as possible. I was actually quite successful in that endeavor, but it doesn't make for a lot to post about. I did have a few meals I prepared-- starting with this recipe. It's not really a full on recipe per say. It starts with already prepared panko breaded tilapia. I get mine at Costco -I love having them on hand. I added a creamy lime sauce from Everyday Food, some shredded cabbage and prepared ranchero sauce.

On the side, I have Mexican rice, based loosely on this recipe from Allrecipes.com. After making this, I will never go back to a box of Mexican or Spanish rice again.

Fish Tacos with Creamy Lime Sauce
4 panko breaded tilapia fillets, cut in half diagonally
8 corn tortillas
1/4 head of green or red cabbage, shredded
1/4 cup sour cream
1 lime, half finely zested and juiced, half cut into wedges
Hot sauce, such as Tabasco
Prepared salsa or ranchero sauce

1. To make the lime sauce, combine sour cream, lime zest and juice, and a few dashes hot sauce. Season with salt and pepper.
2. To prepare the tacos, warm corn tortillas one at a time in a nonstick skillet set at high heat, until they are soft and flexible. Fill with 1 tilapia piece, and top with cabbage, lime sauce and salsa. Serve with lime wedges, if desired.

 Mexican Rice
3 tablespoons vegetable oil
1 cup uncooked long-grain rice
1 teaspoon cumin (can go less on this, depending on your love of cumin)

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon salt

1/2 cup tomato sauce
2 chicken bouillon cubes 

1. Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with spices and salt. 
2. Stir in tomato sauce, 2 cups of water and bouillon cubes; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.

What's for Dinner: Cashew Chicken

I have tried at least a half dozen versions of Cashew Chicken,  both from recipes and thrown together based on what I had on hand. This time around, I opted to dust off a cookbook I've rarely used - Rachel Ray's 30-Minute Meals - and try out her version.

As a rule, I do not like Rachael Ray recipes. I will admit that I have enjoyed food produced from Rachael Ray recipes, but not enough to really try a lot of her recipes out. I tend to like a lot of order to my recipes. I am not one for pouring a couple of glugs of anything into a recipe. My glug might be different than your glug. Give me tablespoons. Give me cups. Don't give me glugs. I need exactness.

Still, when I first received the book and thumbed through it, I made a note that she had her own version of Cashew Chicken -- the name so cutsie, I refuse to post it here. Not into cutsie in my cooking (baking excluded - give me a bunny shaped cake anytime). Yet another strike against her.

But you know what? It turned out great - definitely one of the better Cashew Chicken recipes I've made at home. I'll admit that I was a little heavy handed with the Sriracha on my portion, but it was a decent recipe that actually took about a half hour altogether, even with the chopping involved (I haven't been so lucky with the few other recipes I've tried - a two hour "30 Minute" Chicken and Dumpling recipe springs to mind). As a bonus, the kids loved it too. I'll be holding onto this one. Here's the recipe - glugs removed.

Cashew Chicken
(adapted slightly from Rachael Ray's 30-Minute Meals)

1 cup jasmine Rice
1 pound boneless, skinless chicken breast, diced
1 tablespoon sesame oil
2 cloves garlic, minced & mashed
2 tablespoons rice wine, rice vinegar or dry sherry (I used rice vinegar)
2 pinches crushed red pepper (more or less to suit your taste)

Fresh ground black pepper, to taste

 

1 tablespoon oil (recipe called for sesame oil, but I've always read that it's more of a flavoring oil, not a cooking one)
1 large carrot, peeled and diced into small cubes
1 red bell pepper, seeded and diced
1 can (7 oz) sliced water chestnuts, drained and coarsely chopped
3 heaping tablespoons hoisin sauce
A couple of handfuls unsalted cashews
3 green onions, thinly sliced on an angle 

1. Cook the rice according to package directions.
2. In a large bowl, combine chicken with 1 tablespoon sesame oil, garlic, rice wine, crushed red pepper and black pepper. Set aside and let it hang out.
3. Heat 1 tablespoon oil in wok or large nonstick skillet over high heat until it smokes. Add carrot and stir-fry for 2 or 3 minutes. Add the coated chicken and cook another 3 or 4 minutes. Toss in the bell pepper and water chestnuts. Heat through for 1 minute. Add the hoisin and a handful of the cashews and toss to coat evenly. Place chicken on a bed of jasmine rice and top with additional cashews and green onions.

 

What's for Dinner: Shells with Roasted Cauliflower, Chickpeas and Ricotta

I had this recipe from a recent edition of Everday Food. I love chickpeas, and roasting them gave them a great slightly crunchy, nutty quality. I was a huge fan, but my famiy did not seem to agree, as most of the chickpeas on their plates stayed there. We've had -- and loved -- roasted cauliflower before, and I know there's a recipe for some type of pasta with roasted cauliflower that I've tried that was enjoyed more than this one. Lots of leftovers too - I have a feeling I'll be the only one enjoying them.

Shells with Roasted Cauliflower, Chickpeas and Ricotta
(from Everyday Food)

1/4 cup extra-virgin olive oil, plus more for serving
1 head cauliflower (about 2 pounds), cut into florets
1 can (15.5 ounces) chickpeas, rinsed and drained
Coarse salt and ground pepper
5 ounces crusty bread, cut into 1/2-inch pieces (2 cups)
1 pound medium shells
3 tablespoons chopped fresh parsley
1/2 cup fresh ricotta

Directions

1. Preheat oven to 425 degrees, with racks in upper and lower thirds. On a rimmed baking sheet, toss together 2 tablespoons oil, cauliflower, and chickpeas; season with salt and pepper. Arrange cauliflower and chickpeas in a single layer and roast until cauliflower is tender and chickpeas are crunchy, 25 minutes. On another rimmed baking sheet, arrange bread in a single layer and toast until golden and crisp, 10 minutes.
2. Meanwhile, in a large pot of boiling salted water, cook pasta until al dente. Drain pasta and return to pot. Add cauliflower mixture, 2 tablespoons oil, and parsley. Season with salt and pepper and toss to combine. To serve, top with croutons and ricotta, then drizzle with oil.

Much love for the mix

A couple of years ago, I came across a recipe in Everyday Food for a baking mix that could be used for four different recipes. One recipe was for a Chewy Oatmeal Blondie, one was... you know what? Sorry. I didn't get past Chewy Oatmeal Blondie. I read "Chewy Oatmeal Blondie" and that was it. I was sold. Wouldn't you be?

The blondies turned out to be one of the most versatile, delicious, and easy to pull together recipes I have come across, and since then I have kept a batch of that baking mix on hand - tweaked a bit with some whole wheat flour - when life calls for... nay, demands, a blondie (Sometimes I think I hear that demand a little more than others).

A few weeks back I came across that Everyday Food issue and found the recipe for the mix again. This time, I made it past the Chewy Oatmeal Blondies and saw Jam Sandwich Cookies. I was on a bit of a jam kick this summer, so of course this caught my eye. Then something else did as well - the entire cookie is just three ingredients - the mix, butter and milk.

So the other day, I trotted out that baking mix to make Jam Sandwich cookies. The recipe is beyond easy - mix and butter in the food processor, then add milk. Bake, fill and eat. I filled mine with the blueberry and strawberry jam I made earlier this summer. Yum.

Maybe in a couple of years, I'll try out another recipe for the mix. Until then, it's jam sandwiches and blondies all the way. Not a bad way to be.

Everyday Baking Mix
(adapted from Everyday Food, April 2008)
Makes 9 cups
3 cups all-purpose flour, spooned and leveled
3 cups whole wheat flour, spooned and leveled
3 cups sugar
2 tablespoons baking powder
1 tablespoon salt

In a large bowl, whisk together flour, sugar, baking powder, and salt. Store in an airtight container at room temperature up to 3 months. Whisk before using.


Jam Sandwich Cookies

(from Everyday Food)
4 cups Everyday Baking Mix, spooned and leveled
1 cup (2 sticks) cold unsalted butter, cut into pieces
1/2 cup whole milk (I used 2 percent with no ill effects)
3/4 cup seedless jam or jelly

Preheat oven to 350 degrees. Line two baking sheets with parchment paper. In a food processor, pulse baking mix and butter until mixture resembles coarse meal. Add milk; pulse until a dough forms.
Drop dough by heaping tablespoons onto sheets, 4 inches apart. (You will fit about 9 cookies to a sheet; bake in two batches to make a total of 36 cookies.) Bake until cookies begin to turn golden but center is still pale, 12 to 14 minutes, rotating sheets halfway through. Transfer to a wire rack to cool completely.
Spread flat side of half the cookies with 2 teaspoons jam each; sandwich with remaining cookies.

And the recipe for the Chewy Oatmeal Blondies can be found here...

Tomatoes - Part Deux

Our tomato windfall continues here, and I finally had a half decent looking pepper come out of our garden - a jalapeno. So it was time to put two and two - or in actuality, 15 and 1 - together, and make some salsa. In my head, I hear Jerry Seinfeld's voice saying, "Excuse me, do you have any salsa?" "We need more salsa." "Where is the salsa? No salsa?"

Well, we now have salsa. It's real, and it is spectacular.



Unfortunately, my rules for salsa making are much like my rules for sauce making: as little contact with the tomatoes as possible. That eliminates pretty much all of the fresh salsa recipes out there, which is ok, because a bowl full of tomato chunks might hit the spot for some, but not me. I'm more the person who dips their chip in, soaking up the accumulating juices and avoiding any large chunks of anything- and leaving you with some dried up tomato and onion bits in the bowl. Oh yeah, that's just how I roll, baby.

I came across a recipe on All Recipes that sounded absolutely perfect to me. Like the sauce recipe I posted previously, everything gets thrown in the oven. The idea of a roasted tomato salsa sounded really good and a little different, so I was ready to give it a try.

It starts out easy enough - toss 12 whole tomatoes (I used 15 to make up for a few smaller ones from the garden), a jalapeno pepper, a quartered onion and 2 garlic cloves, still in the skin, into a baking dish. Drizzle with some olive oil. This goes under the broiler for about 10 minutes - I wanted to make sure everything was good and roasted - so I did a flip about halfway through and bumped it up to 15. It worked for me but probably unnecessary.

They come out looking... well, roasted. The smell is delightful, though. From there I took the tomatoes, cut off the top and pressed on them with the back of a chef's knife to remove some of the extra water and seeds. Leave the skins on though - it gives the salsa a bit of a smokey flavor. The tomatoes went into the food processor, along with the onions. Then I split the jalapeno in half, removed the stem, got rid of about half of the ribs and seeds and dropped it in the food processor. Same with the garlic (smash them with the back of your knife and they slide right out of the skin). A few pulses... then a few more pulses (you do recall the general distaste for large chunks, right?). Into this mix goes a nice amount of cumin, lime juice and cilantro. Stir and pop it into the fridge - unless lukewarm salsa is your thing.

Not that there's anything wrong with that.


Roasted Tomato Salsa
(adapted from allrecipes.com)

12-15 Roma (plum) tomatoes
2 cloves garlic, unpeeled
1 small onion, quartered (I used a Pennsylvania sweet onion, but I think any type would work)
1 jalapeno pepper
Olive oil to drizzle
1 teaspoon cumin (I went over this - I love me some cumin. Just adjust to your taste)
1/4 teaspoon salt
3 tablespoons fresh lime juice
1/4 cup chopped fresh cilantro

Preheat the broiler. In a medium baking dish, place tomatoes, garlic, onion and jalapeno. Drizzle with olive oil.
Broil for 10 minutes, checking often, or until outsides of vegetables are charred.
Remove from heat. Remove and discard tomato cores, jalapeno stem (and some or all of the ribs and seeds, depending on your heat tolerance) and garlic skins.
Process the charred vegetables in the food processor. Transfer to a medium bowl, and mix in cumin, salt, lime juice and cilantro.

Pass the tommy-toes

Full disclosure: I hate tomatoes. Hate. I am using the word "hate" here, about tomatoes (thanks Jack Nicholson). So of course the one thing in my little backyard garden that has actually produced anything would be.. yes, you guessed it.

Ok, ok... I will admit that I have gotten a fair amount of herbs - basil, rosemary oregano and parsley. And earlier this summer, I will concede that we had a few decent salads from some lettuce I planted. But the peppers and strawberries were nonexistent. The cucumbers measly. The tomatoes, however... well according to our tomato lovers in the family, the tomatoes have been delicious.

There I was, looking at what turned out to be 6 pounds of Roma tomatoes - from ONE plant -- with a sprinkling of cherry tomatoes from my other lone plant. All from my otherwise pathetic garden. So I did what any self-respecting, tomato hating, yet equal opportunity giving cook would do - made tomato sauce.

But there are rules here. Yes, rules about tomato sauce making (this is where my crazy comes out). 1. I wanted as little to do with the tomatoes as possible. That means no seeding, no peeling. The less actual contact with the tomatoes, the better. 2. The sauce had to be smooth. No pieces or chunks of tomato. I'm kind of like a 9 year old in that regard. 3. I was not about to spend hours tending to a hot simmering pot of tomato sauce. It's AUGUST, for crying out loud.

It turns out those requirements don't leave you with a lot of options. It was hard enough tracking down a recipe that didn't call for canned tomatoes. Then I found it-the perfect recipe. Really. Read on.

It starts with quartering the tomatoes. No need to blanch and peel them. No seeding, no dicing. I'm already in. Add to that a couple of onions, roughly chopped, a whole lot of garlic, along with some herbs (I used basil and oregano). Toss it in a 13x9 pan with some olive oil. That's the prep involved. This was my kind of recipe.

But it gets better: the vegetables are roasted. No breaking up tomatoes with your spoon, no simmering. Delightful. And the kicker? Once it's done, it all goes through a food mill. No big chunks of anything. Heaven. And I hadn't even tried it yet.

And then I did - yum. Am I allowed to use that word about something that started as a tomato? But this was good - the roasting gave the sauce a really rich flavor. For dinner that night, I sauteed some cremini mushrooms, tossed in some of the sauce and served it over pasta. So easy, and everyone loved it.

Is it possible that I'm thinking of planting two Roma tomato plants next year?

Roasted Tomato Sauce
(adapted from Bluekat76's recipe at Dave's Garden)

4 pounds tomatoes, stemmed and quartered
2 yellow or other onions (I used a couple of sweet onions I picked up from Soergel's)
16 cloves fresh garlic
1/4 cup olive oil
Fresh basil and oregano (about 3 tablespoons chopped)
A healthy shake of dried red pepper flakes

Combine ingredients in a 9x13 inch pan. Roast at 450°F for 1 1/2 to 2 hours, until juices get thick. Tomatoes will get a bit blackened and will smell wonderful.

Let cool, and run through a food mill to remove skins & seeds. Season with salt and pepper.

When good diets go bad

There are some ingredients that just mess with my sense of right and wrong.

Perhaps I should explain. A piece of chocolate has never sent me on a robbery spree or landed me in jail on assault charges -although I will not hesitate to throw a few elbows for a corner piece of cake.

I'm saying that I know it's wrong to make a sauce using a stick of butter. I know it's wrong to add a mass of pancetta to that melted stick of butter. But this is gnocchi we're talking about. Delicious, puffy gobs of potato-ey goodness. And this wasn't just any gnocchi. This was sweet potato gnocchi. Rules must be bent.

I suppose I could have done a light marinara sauce. But I wanted to play with that natural sweetness from the sweet potato. A brown butter sauce was a good start. And to the sweet, why not add some salty? The pancetta was calling my name. More likely an artery's name, but what do you know? We're named the same thing. So pancetta it was. A bit of nutmeg, a couple of healthy pinches of cinnamon, fresh rosemary and little grating of Parmesan rounded it out. Yum.

We had a salad with it, so I think that makes it a little better, right? But come on, a little indulgence once in a while is never a bad thing.



Sweet Potato Gnocchi with Pancetta
(makes four servings)

1 lb. of sweet potato gnocchi (I picked mine up from the Dormont Farmers Market.)
3/4 stick unsalted butter
4 oz. diced pancetta
1/2 tsp. freshly grated nutmeg
2 healthy pinches ground cinnamon
2 tablespoons fresh rosemary
course salt and fresh ground pepper
Parmesan cheese

Melt butter in a medium skillet. Add pancetta and cook until brown and slightly crispy. Add the rosemary and continue cooking for another 2 minutes. Add the nutmeg, cinnamon, and salt and pepper to taste.
Meanwhile, cook gnocchi according to package directions. Drain well and add to butter sauce. Toss with the sauce until coated.. Divide among plates and sprinkle with Parmesan cheese. Eat now, regret later.

Jammin' on the one

I'm not sure who the masochist is that came up with the idea of jam. Don't get me wrong - homemade jam is, well, awesome. But I just can't imagine the person who, in the middle of the summer, saw a berry harvest and, wiping the sweat off their brow, thought, "Hmm, I think I'll take these berries and heat them until I have a hot boiling pot of sugar and fruit - but I'll want to stand over said hot boiling pot stirring it the entire time. And then, I'll put the insanely superheated result in some hot jars and then put those jars into a vat of boiling water." Getting the theme here? That being said, I guess I'm a masochist. I love me some jam, and I've discovered I love making it.

My first experience at making jam came late this spring after a trip to Trax Farms in Washington County, where we headed out to the fields to pick our own strawberries. If you haven't done a berry picking trip with your kids before, go. The sight of your kids picking those berries, looking around to see if anyone's watching, then sneaking them into their mouths, is worth any complaints you hear from them on the walk to and from the field. Despite the sampling, we ended up with pounds and pounds of strawberries. I hated seeing them go to waste, and - as much as my husband would disagree - there are only so many baked goods one can make with strawberries. So I figured I'd try to make jam. The result was 9 half pint jars of some seriously good strawberry jam, and, surprisingly, it wasn't all that difficult to do.

This time, it was blueberry jam, with fresh blueberries the kids and I picked at Soergel's Orchards. A fair warning - blueberry jam requires a massive amount of berries... all right, 2.5 pounds, but more than my kids were in the mood to pick. They're my babies, not day laborers, so off we went inside Soergel's market to augment our own berries with a few extras.

After the kids were asleep (I did mention the hot boiling vat of sugar and fruit, right?), I set to work. The recipe is easy:

Blueberry Jam
(adapted from Ball Pectin recipe insert)

2.5 lbs (about 4 cups) crushed blueberries
2 Tbs. lemon juice
1 package Ball original fruit pectin
4 cups sugar

1. Combine crushed berries and lemon juice in large saucepan. Gradually stir in fruit pectin, and bring to a rolling boil over high heat, stirring constantly.
2. Add the sugar, stirring to dissolve. Return to a full rolling boil, and boil hard for 1 minute, stirring constantly. Remove from heat, and skim foam if needed. Recipe says you'll get 6 half pint (8 oz.) jars, but I got 7.

That's it for the jam. Really. The canning is also fairly simple. I follow the instructions that come with the pectin, using my big pasta pot instead of a canner and it hasn't failed me yet. I won't lie - you'll be sweaty. But yummy blueberry goodness is well worth it.