Fridge Food Boxes

I’m quite excited about these Pyrex dishes https://www.target.com/p/pyrex-10pc-glass-meal-prep-set/-/A-79764899 that fit so perfectly in my side-by-side fridge. (Not gonna lie that I’m totally inspired by the fridges filled with neatly-packed side dishes in Korean dramas.) These Pyrex containers don’t have a tight seal so they’re just for at-home use or for foods that aren’t runny. I've found that fresh produce takes up a lot less space in your fridge if you chop and store it in these containers, and even more significant, I'm much more likely to use it if it's already chopped and ready to eat. I’m working hard at counting calories and I have a big week coming up, so my gift to myself was to spend a chunk of the day preparing foods for this shelf. Some are just for me and some can also be eaten by my son who’s on a special diet. Here's this week's inventory:

-Takeout chicken parmesan

-Takeout lemon chicken

-Seasoned taco meat

-Shredded lettuce

-Roasted cauliflower

-Roasted zucchini

-Roasted bok choy

-Cantaloupe chunks

-Broccoli salad

-Marinated cucumbers

-Spinach artichoke dip

-Chap Chae

Hot Artichoke Spinach Dip

With extra emotional stressors this Christmas season, about a week ago my friend and I gave each other a Christmas challenge to do something festive for ourselves each day and also to make a note of the tender mercies from God. It was a pretty amazing week considering seven days ago we both wanted to boycott Christmas. Each day we reported to each other with photos of what we had done. She put decorations on the mantel and front door of her unfinished house, and fed grateful guests there while sitting around a propane heater. I collected roadside red berries and greens and hung lights. I sent a wooden nativity to my grandkids and FaceTimed them while they opened it and we sang Silent Night together. I bought a second wooden nativity for myself and set it up with greens and lights in my kitchen. I’ve also been making festive party foods for myself. These are childhood comfort foods that I’m the only one in the house who likes. Yesterday I made smoked salmon dip and today I’m making spinach artichoke dip. There are lots of recipes for this in my church cookbook collection but I developed my own that has a lot more vegetables in it.

1 lb. chopped frozen spinach

15 oz. marinated artichoke hearts, drained

4 oz. cream cheese

4 oz. shredded sharp cheddar cheese

4 oz. shredded Parmesan cheese

Fresh black pepper

Salt

Garlic powder

Onion powder

1/2 cup Vegenaise or mayonnaise

1/4 cup Pamela’s gf flour (to absorb any excess liquid)

Chop the artichoke hearts and smoosh everything together with a gloved hand. Bake uncovered in a small casserole dish at 350 for about 30 minutes. I ate it on top of toasted buttered French bread. If I do say so myself, this turned out absolutely fantastic on the very first try!! There was plenty of flavor and cheesiness and it wasn't watery even though I used frozen spinach that I didn't defrost or drain.

Tea Time Tassies

This Recipe is from Jason’s fourth grade teacher, Mrs. Brown, in Lori’s handwriting. I made these for the first time ever this weekend, December 9, 2023, and used pepitas instead of pecans and they were so good. The internet says a tassie is a Scottish tartlet filled with whatever you want. My daughter, son-in-law, and baby grandson visited Lori with me at Christmastime in 2017 and she served us Tea Time Tassies and other yummy Christmas cookies.

GF Apple Pie Squares

These were soooo good! I'm also posting at dinnermentor and samsbrainfood.

Crust:
1 c Pamela's GF flour
1/2 c filtered coconut oil
1 tbsp sugar
1-2 tbsp water

Topping:
5 or more Granny Smith apples
Squeeze of fresh lemon juice
1 c white sugar
2 tbsp Pamela's GF flour
2 tbsp water
Dash of sea salt
Dash of nutmeg
1/2-1-2 tsp cinnamon (I didn't measure)

Preheat oven to 350. Combine crust ingredients until mixture looks like coarse crumbs (work the dough as little as possible) and press into parchment-lined 9x13 pan. Bake for ten minutes and remove from oven.

Peel, core, and thinly slice apples. 5 apples will make a pretty thin layer when cooked so feel free to use more, increasing other ingredients proportionately if desired. Combine with all other topping ingredients and spread evenly over crust. Bake 25-35 minutes or until apples are tender.

Dad's Stir Fry With Rice Sticks

Fabulous Two-Ingredient GFCF Chocolate Pie Filling

This seems too good to be true but it was a Thanksgiving miracle yesterday. Melt 12 oz. chocolate chips in a sauce pan with 1 can chilled full-fat coconut milk, stirring until all melted and combined. Pour into prepared crust and chill for at least two hours. The texture and flavor were perfect and there was no coconut flavor.

There are many GFCF crusts out there. I just combined uncooked oatmeal, a couple tbsp. sugar, a couple handfuls of shredded coconut, dash of salt, a couple tbsp. Pamela's, and 1/2 cup coconut oil in the food processer. Then I pressed it into a pie dish and baked at 350 for 10-15 minutes . (Cool before adding filling.)

Lentil Soup

I adapted this recipe from the New York Times Cookbook. This is pretty plain-looking but delicious and easy and even
better the next day.

1 lb. package dried lentils
2 ½ quarts water (I just eyeball it. You might need to add more later.)
2 tbsp. oil
About 2 carrots, sliced
1 stalk celery, sliced
1 onion, chopped
1 clove garlic, minced
5 gluten-free organic hot dogs, sliced (optional)
2 chicken bouillon cubes (optional)
Fresh ground black pepper
Salt to taste (but I don't use if I'm using bouillon & hot dogs)

In a soup pot, saute carrots, celery, onion, garlic & hot dogs in oil until onions are limp (and until hot dogs are a little browned). Add water, bouillon, lentils, & black pepper, and bring to a boil. Reduce heat and simmer gently about 2 hours. (The lentil package says it only takes 45 minutes, though.)

The New York Times book suggests you puree the soup through a food mill(if you're not using hot dogs) but I usually don't.    

Lisa's Tri-Tip

Tri-tip

2 tsp. rosemary

2 tsp. Dijon mustard

1 tsp. sea salt

2 tbsp. olive oil

2 tbsp. red wine vinegar

Lisa served this at her son's wedding reception and it was absolutely delicious! Marinate, then bake at 350 (covered) until internal temperature reaches 160.

Gluten-Free Molasses Spice Crinkle Cookies

This is from simplyrecipes.com. Sub Pamela's gluten-free flour for GF version. http://www.simplyrecipes.com/recipes/molasses_spice_cookies/

Spicy Sweet Potato Soup

Lori sent this to me from a chef she used to work with. Thanks, Lori! Spicy Sweet Potato Soup Mineral rich Grade B Maple syrup is cheaper than Grade A because it is not as refined; thus there is more flavor. Canned coconut milk works well in this soup because it is richer, however any dairy or non-dairy milk can be substituted with equally great results. If you don't care for spice but want to retain the smoky flavor of the chipotle chili, remove the stem and all the seeds and add only the skin of the chili. Preparation Time: 30 minutes Difficulty: Easy Yield: 5 Cups 2 Medium Sweet Potatoes, peeled and cut into 1 inch pieces (large chunks), about 4 cups 1/2 Medium Spanish (yellow) Onion, peeled and cut into 1 inch pieces (large chunks) 2 Cloves Garlic, peeled 1 ½ cups of water plus more to adjust consistency if necessary 1/4 Cup plus 1 Tbsp of Grade B Maple Syrup or ¼ Cup Agave Nectar (I used less and it was still sweet) ½ Chipotle Chili in Adobo (found in Hispanic section of Grocery Store) (I used dried chipotle chili powder) 2 Tbsp Freshly Squeezed Lime Juice or Apple Cider Vinegar 1 Cup Canned Coconut Milk 1 tsp Sea Salt and 1 tsp Black Pepper to taste plus more if desired Green Onions, thinly sliced, to garnish Place Sweet Potatoes, onion and garlic in 4-quart plus-size tightly lidded pot and add the water. Bring to boil and reduce heat to medium. Cook until Potatoes are tender–about 20 minutes. Remove from heat and cool slightly to make handling easier. Transfer to blender and add maple syrup, chipotle chili and coconut milk  and puree until smooth. Return mixture to heat and bring up to almost a boiling point. Turn off heat and add lime juice and salt and pepper to taste. Garnish with sliced green onions. NOTE: Using 1/2 of a chili (as directed) is perfect if you don't like spicy food (gives it a 'kick' but not too much).

Chocolate Chip Cookies, Take 2

This is my new favorite chocolate chip cookie. I haven't been able to try the pistachios yet although the friend who sent me this says they are amazing, and I haven't sprinkled them with smoked sea salt. But the chewy texture of this cookie is just wonderful. http://joythebaker.com/2012/08/dark-chocolate-pistachio-smoked-sea-salt-cookies/ I used 1 tbsp. ground flax + 3 tbsp. water instead of egg, kosher salt in the actual dough, and I baked these at 375 for 8-10 minutes, although the 300 degree technique works well, too. (But I can't wait 18 minutes for cookies....) I also had GREAT success making these gluten-free! I substituted the wheat flour for the same amount of Pamela's Gluten-Free Bread Mix and they were perfect! Today's mission is to substitute coconut oil for the butter, for my gluten-free dairy-free friends.

Easy Gluten-Free Dairy-Free Cream Puffs

I found this recipe for easy cream puffs in my Our Best Bites cookbook and substituted coconut oil for butter and tapioca flour for wheat flour, but they were too flat, so I added in some almond flour which perked them up and made them delicious. And they look exactly like regular cream puffs. I think they were still a little on the greasy side so next time I will use a little less coconut oil and a little more flour. http://www.ourbestbites.com/2008/04/tutorial-cream-puffs/ The cream filling is coconut cream from the top of a can of Thai Kitchen Organic Coconut Milk, chilled, and whipped with a fork with a little organic honey and some Trader Joe's Pure Bourbon Vanilla Extract. I got the idea from this blog: http://chocolatecoveredkatie.com/2012/01/16/chocolate-frosting-shots/ The ganache is organic honey (not much) and equal parts cocoa powder and coconut oil, microwaved to melt everything together, then chilled to harden it.

Felicity's Chocolate Chip Cookies

This was a great article about CC cookies. http://www.guardian.co.uk/lifeandstyle/wordofmouth/2012/apr/25/how-to-cook-perfect-chocolate-chip-cookies 120g salted butter, at room temperature 75g light brown sugar 75g granulated sugar ½ tsp vanilla extract 1 egg 240g plain flour ½ tsp bicarbonate of soda 170g dark chocolate, roughly chopped Sea salt flakes (optional) 1. Using a wooden spoon, or (even better) a food mixer, beat together the butter and sugars until just combined. Add the vanilla extract, then the egg, and beat in well. 2. Sift together the flour and bicarbonate of soda, then use a spoon to add to the mixture, stirring until it just comes together into a dough. Fold in the chocolate pieces, then chill overnight, or for up to 72 hours. 3. Preheat the oven to 180C. Line two baking trays with greaseproof paper, and divide the mixture into golf-ball sized rounds, spacing them well apart. Bake for about 15 minutes, until golden, but not browned. 4. Sprinkle lightly with sea salt if using, and allow to cool on the tray for a couple of minutes, before moving to a wire rack to cool completely – or scoffing immediately.

French Apple Tart

This is delicious, from my friend Maren. http://www.foodnetwork.com/recipes/ina-garten/french-apple-tart-recipe/index.html

14 Carat Cake

From my friend, Lori's, blog. She brought us a large slice to try, to celebrate HER birthday. Gotta love friends like that! http://tblondonlori.blogspot.com/2011/09/14-karat-cake-and-frosting.html

Pizza Dough

http://allrecipes.com/Recipe/New-York-Italian-Pizza-Dough/Detail.aspx

I don't know how anyone could possibly use this recipe as written--the dough is far too sticky, not even dough, in my opinion. (But I used all purpose flour--maybe that makes a difference.) Anyway, I added almost twice as much flour as called for, gradually, using the Bosch mixer, until the dough cleared the sides of the bowl but still stuck to the bottom. I kneaded it with the mixer for about ten minutes and it created a very stretchy, sticky dough.

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OK, here is the post-dinner report: This pizza was absolutely amazing. We had Jill and Wendell over for Henry's birthday dinner and everyone got to make their own pizza. It's tricky to stretch out the dough, and you want it the thinner the better, in my opinion. I heated up my pizza stone for half an hour in a preheated 500 degree oven. According to Peter Reinhardt you want to bake your pizza at the highest temperature you can so that the crust bakes in the same amount of time as the cheese melts and caramelizes. Jill is a sushi chef and has worked in the restaurant business for a long time and said this was the best pizza she had had in a very long time. Wendell is also a discriminating eater and just said he was very, very happy. Henry is particular about his pizza and was also extremely impressed, especially with the crust.

I find it very difficult to get the pizza onto the stone so this time I cut circles of parchment paper the same size as the stone and people spread out their dough and made their pizzas right on the paper which was easy to slide onto the stone. I made my dough extremely thin. Here is what I put on my pizza and I want to make it exactly like this every time because it was so good:

--Garlic butter around the edges of the dough.

--Thin layer of pizza sauce (purchased from a local pizzeria).

--Sliced fresh mushrooms.

--Fresh baby spinach.

--Dabs of homemade pesto.

--Marinated artichoke hearts.

--Dabs of feta cheese.

--Mozzarella cheese.

--Hormel turkey pepperoni.

--Slices of red bell pepper.

--Fresh parmesan cheese.

--Greek olives.

Baked at 500 degrees for ten minutes.

Shepherd's Pie

This one's for you, Julia.   http://www.foodnetwork.com/recipes/rachael-ray/30-minute-shepherds-pie-recipe/index.html

Ciabatta Poolish

Here is the recipe I found online. http://theyumblog.wordpress.com/2008/11/18/peter-reinharts-poolish-ciabatta/   My daughter's teacher got it from Peter Rienhart's The Bread Baker's Apprentice. http://www.amazon.com/Bread-Bakers-Apprentice-Mastering-Extraordinary/dp/1580082688

Italian Bread

I made this Italian bread the other night and it was really good. I baked it at 450 for 25-30 minutes and misted it with water before baking, and two more times at 3 minute intervals, and the crust came out nice and crisp. I'm still planning to try the amazing Ciabatta Poolish that my daughter's cooking teacher makes.   http://allrecipes.com/Recipe/Mama-Ds-Italian-Bread/Detail.aspx

Meat Loaf for Sam

I skimmed a few recipes for basic information, then created this one. We used to stockpile Pepperidge Farm goldfish crackers but Sam doesn't eat them as much any more, so here's a way to use them.

3 lbs. ground beef
2 eggs
1 bag parmesan goldfish crackers
3 tbsp. milk
Ketchup
Spicy brown mustard
1 pkg. dry onion soup mix
Mrs. Dash
Garlic powder
Black pepper

I didn't add any salt because of the crackers; hopefully that will be o.k.

Smash the crackers and mix everything together. Pat into a loaf pan (or Pyrex bowl like I used). Spread the top with ketchup. Bake at 350 for an hour. (?)

Sugar Cookies

I found this on simplyrecipes.com and made the following alterations [in brackets]. Delicious. (Especially the dough!)   3 cups flour 1 cup granulated sugar 1 1/2 tsp baking powder 1/2 tsp salt 1 cup soft butter 1 egg, slightly beaten [flax seed egg substitute] 3 tbsp cream [sour cream] 1 tsp vanilla (can substitute almond extract) [zest of one lemon]   Chill. Roll 1/4 thick and cut out cookies. Bake on ungreased sheet at 400 for 5-8 minutes just until edges are slightly brown.   The lemon zest and sour cream made these so good! (I don't keep real cream on hand.)

A Keeper Mac & Cheese

(Click on recipe image to enlarge it.)   Finally, a homemade mac and cheese that works! As Julia says, "It helps to follow a recipe." This is from Rachael Ray Top 30 30-Minute Meals: Kid Food. The amount of cayenne pepper scared me, especially since this is supposedly a kids' cookbook, but it was delicious. There was definitely a kick, but not too much. FYI the chicken and broccoli are optional.   Thank you, Rachael Ray!

Lembas Bread

One small bite is enough to fill a grown man! http://recipes.sparkpeople.com/recipe-detail.asp?recipe=267358

UPDATE: This recipe was terrible! Don't use it! Just use the scone recipe from this blog.

Broccoli Salad

I really like this salad but I make it differently every time. When looking for a recipe to post as a "keeper", this one from simplyrecipes.com looked just right. The author doesn't like the taste of raw broccoli so she recommends blanching it for one minute.   http://simplyrecipes.com/recipes/broccoli_salad/   1 teaspoon salt 5-6 cups fresh broccoli florets (about 1 pound of florets) 1/2 cup toasted slivered almonds 1/2 cup cooked, crumbled bacon 1/4 cup of red onion, chopped [optional] 1 cup of frozen peas, thawed (or fresh peas if you can get them) 1 cup mayonnaise [I used reduced fat] 2 tablespoons apple cider vinegar 1/4 cup honey Bring a large pot of water, salted with a teaspoon of salt, to a boil. Add the broccoli florets. Cook 1-2 minutes, depending on how crunchy you want the broccoli. 1 minute will turn the broccoli bright green, and leave it still pretty crunchy. 2 minutes will cook the broccoli through, but still firm. Set your timer and do not cook for more than 2 minutes, or the broccoli will get mushy. Drain the broccoli and immediately put into a bowl of ice water to stop the cooking. Let cool and drain. Combine broccoli florets, almonds, crumbled bacon, chopped onion, and peas in a large serving bowl. In a separate bowl, whisk together mayonnaise, cider vinegar and honey. Add dressing to the salad and toss to mix well. Chill thoroughly before serving. Serves 4 to 6.

Thai Broccoli Salad

This sounds great. I'm going to try making it with soynut butter since my son is allergic to peanuts.   1/4 cup creamy or chunky peanut butter 2 tablespoons white sugar 1-1/2 tablespoons hot water 1 tablespoon lime juice 1 tablespoon light soy sauce 1-1/2 teaspoons dark sesame oil 1/4 teaspoon red pepper flakes 2 tablespoons vegetable oil 3 cups fresh broccoli florets 1/2 cup chopped red bell pepper 1/4 cup sliced green onions 1 clove garlic, crushed   Combine peanut butter, sugar, hot water, lime juice, soy sauce, sesame oil and red pepper flakes until well blended; set aside.   Heat vegetable oil in large skillet over medium-high heat. Add broccoli, red pepper, green onions and garlic. Stir-fry 3 to 4 minutes until vegetables are tender-crisp. Remove from heat and stir in peanut butter mixture. Serve warm or at room temperature. From cooks.com

Green Chile Cheese Bread

This is basically anadama bread but with sugar instead of molasses, plus two eggs, chiles and cheese. The cornmeal mush seems to give the bread an incredible moistness, and this bread makes the best toast ever!   1/2 cup cornmeal 1 1/2 cups water 1 cup water 2 eggs 1/2 cup sugar 1 teaspoon salt 2 tbsp. oil 1 pkg. yeast 1 4-ounce can diced green chiles 3 cups shredded cheese 4-7 cups flour   Simmer cornmeal in 1 1/2 cups water in a saucepan until it becomes thick and starts to bubble. Pour it into a mixing bowl and add 1 cup water, the sugar, and salt. When it is cool enough, add yeast. When yeast starts to bubble, mix in eggs, oil, and green chiles. Add enough flour to make a sticky dough, stir in cheese, add enough flour to make a workable dough and knead it on a floured board for ten minutes. Let rise in an oiled bowl until double, then punch down, put in loaf pans. (This makes two loaves or 1 loaf and 18 muffin-tin rolls.) Let rise again until double, then bake in preheated 375 degree oven for 30-45 minutes. (My bread bakes much faster than most recipes say, so 30 minutes works for me.)   For rolls, put balls of dough in greased muffin tins, let rise, and bake at 375 for about 12 minutes.   For Pepperoni & Cheese Bread: Use 1 pkg. diced Hormel turkey pepperoni and 3 cups cheddar cheese.   For Sausage & Cheese Bread: Use drained crumbled cooked breakfast sausage and 3 cups cheddar cheese.

Pan Fried Chinese Dumplings (Potstickers)

(Click on recipe image to enlarge it.)   From Florence Lin's Complete Book of Chinese Noodles, Dumplings and Breads. These were a huge hit tonight! I am so grateful that Ms. Lin includes instructions on using a pasta machine to roll out the dumpling wrappers, since I have a new pasta machine and rolling out the wrappers is the trickiest part. This recipe was perfect--everything worked out as promised.   P.S. I left out the ginger and no one was the wiser.

Cinnamon Swirl Raisin Bread

From The Loaf and Ladle Cookbook. They didn't specify amounts of cinnamon sugar to go inside; I thought I used a lot but the cinnamon and sugar flavor wasn't strong and the swirl design wasn't very clear. Next time I'll try brown sugar and use more cinnamon. The softened raisins (I used golden) were really delicious. I was surprised at the baking instructions (no second rising) but the technique worked great. Update: I baked it for 15 minutes at 325 but only 15-20 minutes at 375. My breads take a lot less time than the Loaf & Ladle recipes specify.

Kettle Corn

http://www.ehow.com/how_2242252_kettle-corn-home.html   Whirly-Pop Stovetop Popcorn Popper 1/4 cup popcorn kernels 3 tbsp. oil 1/4 cup white sugar kosher salt

Kerry's Molasses Oatmeal Bread

1 package active dry yeast 1 cup quick-cooking oats 3 cups flour 1 teaspoon salt 1/2 cup molasses 2 tablespoons oil 1 1/4 cups plus 1 tablespoon warm water From my friend Kerry in Connecticut. Makes one 1.5 pound loaf.

Japanese Steak House Vegetables

We like the vegetables at the Teppanaki Japanese Steak houses where they cook in front of you. Here is our home approximation: zucchini, peeled and cut into little short pieces (the size of tootsie rolls or a little bigger) olive oil 1/2 an onion, sliced mushrooms, if you have them fresh bean sprouts Kikkoman reduced sodium soy sauce Mrs. Dash sesame seeds real butter Heat the oil and saute the onion for a few minutes. Add the zucchini and stir fry until almost done. Add a few shakes of Mrs. Dash, add the mushrooms, saute for a few minutes, add a couple tablespoons of real butter; when it melts stir in the bean sprouts, cook until just softened, season with a few dashes of soy sauce and sesame seeds. Serve with rice and a protein.

Western Beef & Rice Casserole

Adapted from The New York Times Cookbook, 1961. This is one of my husband's old favorites. 1 cup pitted ripe olives [I use a whole can] 1 pound ground beef 2 tablespoons oil 1/2 cup chopped onion 1 cup sliced celery [or a couple dashes of celery seed] 1/4 cup chopped green pepper [I use a whole one, chopped] 1 cup raw rice 2 1/2 cups canned tomatoes [chopped or crushed] 1 cup water 2 teaspoons salt [I use 2 tbsp. chicken bouillon instead] 2 or 3 teaspoons chili powder 1/4 teaspoon freshly ground black pepper 1/2 teaspoon Worcestershire sauce Cut olives into large pieces. Brown beef in oil. Remove meat from pan and add the onion, celery, green pepper and rice. Cook, stirring, until browned. Add remaining ingredients and bring to a boil. Cover, turn heat to low, and simmer for 20 minutes or until rice is done.

Anadama Bread

(Click on recipe image to enlarge it.)

This is the best bread I have ever made! Very light and slightly sweet. YUM! This recipe made for four regular sized loaves. I made two regular, one round , and eight baby loaves (baby loaf pan is like a muffin pan with 8 loaf-shaped openings). The photo is of a baby loaf. I baked the baby loaves for 12 minutes, the round for 25, and the regular for 30. The recipe says 45 but that seems way too long. I have black pans--maybe that has something to do with it.

Mexican Rice

This is from The Food Nanny Rescues Dinner. You can make it a one-dish meal if you add small chunks of chicken, the way my daughter likes it.   1 tbsp. butter 1 tbsp. canola oil 1/4 cup chopped onion 3 to 4 garlic cloves, minced [I use two cloves] 1 1/2 cups uncooked long grain white rice 1 vine-ripened tomato, diced 3 cups chicken broth [I use 3 cups water + bouillon] 1 tsp. salt [I omit because bouillon is salty]   Heat the butter and oil in a medium saucepan over medium heat. Add the onion and garlic and cook and stir until the onion is soft; be careful to avoid burning. Add the rice and stir until the rice browns a bit. Stir in the tomato, broth, and salt. Bring to a boil, cover, and decrease the heat to very low. Simmer 15 to 20 minutes and serve immediately.

Light & Delicious Fettuccine Alfredo

I tried out my new pasta machine for the first time today, and but was not excited when my daughter suggested I use it to make fettuccine alfredo. It's usually so heavy and it feels like it's going straight to my arteries. Then she suggested we use Rachel Ray's recipe from her Top 30 30-Minute Meals/Kid Food book, so we did. I altered the recipe by adding some fresh garlic, and used 1 can of evaporated milk instead of cream. My daughter was thrilled with the results, and so was I. The noodles were fresh, light and wonderful.   Rachel Ray's Fettuccine all'Alfredo   1 package (12 ounces) egg linguine [1 batch homemade egg linguine] [1 clove garlic, crushed] 3 tablespoons butter 1 cup heavy cream or half-and-half [1 can evaporated milk] 1 cup grated Parmigiano Reggiano cheese 1/4 teaspoon freshly grated or ground nutmeg Coarse salt and freshly ground black pepper, to taste   Bring salted water to a rolling boil for your pasta and cook to package directions. Drain well.   Preheat a large skillet over medium heat, add butter and melt. [Add crushed garlic to melted butter and cook for one minute.] Add cream or half-and-half, and stirring constantly, add cheese and cook, 1 minute. Season with nutmeg, a pinch of salt, and pepper. Turn off heat and add drained pasta to the skillet, tossing until pasta is evenly coated. Adjust seasonings and serve with green salad on the side.

Cowboy Caviar

Everybody who comes over loves this. Serve with tortilla chips, in burritos or on burgers. Half a bag of frozen corn, straight from bag 1-2 ripe avocados, chopped 2-3 tomatoes, chopped Juice of half a lemon or lime Fresh black pepper Kosher salt Hot sauce Sliced green onion (optional) Mix everything together, season to taste.

Simple Homestyle Curry

(Click on recipe image to enlarge it.)

I got this recipe from my friend Bill in Sweden, who got it from this book, 50 Great Curries of India. http://www.amazon.com/Great-Curries-India-Camellia-Panjabi/dp/1906868115/ref=wl_it_dp_o?ie=UTF8&coliid=I25F2YS1S6S5IP&colid=1RPS5O8967NDA I cooked the onions too long and ended up burning them a little, and forgot to put salt in before I added the chicken, so the sauce tasted like burned onions! Thankfully, I was able to redeem it by adding salt, a little sugar, and a can of Trader Joe's light coconut milk, and it turned out delicious. Next time I try this, I look forward to getting the onions right.

Beef Curry Puffs

(Click on recipe image to enlarge it.) These are really delicious. I'm not an expert with pastry so it was a little difficult to handle; next time I might use purchased pie crust. The extra filling is good with rice.

Ina Garten's Garlic String Beans

These are easy, delicious, and crowd-pleasing. I used Trader Joe's frozen baby string beans. 1 1/2 pounds French string beans, both ends removed Kosher salt 2 tablespoons unsalted butter 1 tablespoon good olive oil 2 to 3 garlic cloves, sliced Freshly ground black pepper Blanch the string beans in a large pot of boiling salted water for just 1 1/2 minutes. Drain immediately and immerse in a large bowl of ice water to stop the cooking. When they are cool, drain and set aside. Heat the butter and olive oil in a very large saute pan over medium heat and cook the garlic for 1 to 2 minutes, tossing occasionally, until lightly browned. Add the string beans, sprinkle with salt and pepper, and toss together. Reheat the string beans and serve. http://www.foodnetwork.com/recipes/ina-garten/string-beans-with-garlic-recipe/index.html

Microwave Caramel Corn

Everyone I've shared this with can't believe how good it is. And it is so easy. You can control the calories by using more popcorn for the same amount of caramel. I use this on two batches of air-popped corn.   1/4 cup real butter 1/2 cup brown sugar 1/4 cup white corn syrup 1/4 tsp. baking soda 1/2 tsp. vanilla salt   Pop the popcorn and pour into a large bowl. (Most of the unpopped kernels should sink to the bottom.) Transfer the popcorn into a clean paper (yes, I said PAPER) grocery bag, making sure to leave the unpopped kernels behind. Discard unpopped kernels.   Place butter, sugar, and syrup into a glass or Pyrex microwave-safe mixing bowl. Microwave on High for a total of 3 minutes, stopping to stir after each minute. Remove caramel from microwave and stir in soda and vanilla. Pour caramel over popcorn in paper bag, stirring with a long wooden spoon to coat the popcorn. (Be careful—caramel is very hot.)   Fold down the top of the bag and put the whole thing back into the microwave. Microwave on High for a total of 45 seconds, removing and stirring every 15 seconds. (Watch carefully as this can have a tendency to burn.) Sprinkle with salt (I like kosher salt). Pour into a large serving bowl and eat it all before the kids get home!! (If you want to store it, wait for it to cool completely before storing in a ziploc bag.)

Korean BBQ Beef

I got this here: http://bbq.about.com/od/marinaderecipes/r/ble30921b.htm This is easy and absolutely delicious. Boil leftover marinade for about 5 minutes to serve over rice. I usually double this. 1/3 cup soy sauce (I use Kikkoman Reduced Sodium) 1/4 cup green onion, cut into pieces 2 tablespoons brown sugar 1 1/2 tablespoons red wine vinegar 1 1/2 tablespoons olive oil 1 tablespoon sesame oil 1 clove garlic, minced 1 teaspoon black pepper Optional: Add a dash of liquid smoke if you are using the George Foreman Combine all ingredients and mix until sugar is completely dissolved. Pour over beef and marinate for 2-5 hours, but I have done it for less time if I'm in a hurry. I like to use "flap meat" that people in my area use for carne asada; I don't know what it would be called elsewhere, but it's very thin and messy-looking when raw and really tender when cooked.

Cranberry Orange Cookies

I came up with these when I decided to stop eating chocolate for a while. Just make the chocolate chip cookies (recipe below) but use Craisins and the zest of one orange instead of chocolate chips. Divine!

Chocolate Chip Cookies

I spent a month perfecting these. People ask for them. 2 sticks butter 1 cup brown sugar 1 cup white sugar 2 eggs (or flax-seed egg substitute*) 1 teaspoon vanilla 2.5 to 3 cups sifted flour (lightly spoon into cup; level with knife) 1 teaspoon baking soda 1 teaspoon baking powder ½ teaspoon salt 1 cup chocolate chips A couple of handfuls of oatmeal (optional) Preheat oven to 350. Cream butter and sugars. Stir in eggs and vanilla. Add flour, soda, powder, salt, and chocolate chips. Add oatmeal if desired. Using cookie scoop if possible, scoop onto baking sheet and bake for 8-11 minutes. Don't overbake. If they are too flat or greasy, add a little more flour. (I usually start with 2.75 cups and bake one cookie, then if it's too flat I add a little more flour and bake another one, doing this until it is the consistency I like.) *I use a homemade egg substitute made of ground flax seeds. For each egg, put 1 tbsp. ground flax seed with 3 tbsp. water in a microwave safe bowl and heat for about 30 seconds. Stir, and as it cools it will be the consistency of beaten eggs. Now you can eat the dough raw without worry! (Unless you have a rare flax seed allergy....) The ground flax from Costco is great (flaxusa.com). I keep it in the freezer as once it's ground it is perishable.

Teriyaki Salmon

I'm not kidding, I got this recipe from a real Japanese friend from Japan! Mix equal parts maple syrup and soy sauce and pour over salmon for half an hour. Grill, basting regularly with the sauce. I have done this on the outdoor grill or the George Foreman. I use cheap generic "pancake syrup", Kikkoman Reduced Sodium soy sauce, and Costco salmon. This is our standard meal for company. Serve with rice and a green vegetable. It is awesome!

Brazilian Black Bean Soup

2 tbsp. olive oil 1 medium onion, chopped 1 or 2 carrots, chopped 1 or 2 ribs celery, chopped 4 cloves garlic, chopped 2 cans black beans, rinsed and drained 1 can black beans, pureed in blender ½  tsp. cumin ½  tsp. ground coriander ¼ - ½ tsp. cayenne pepper 2 Knorr vegetable bouillon cubes Salt to taste 4 cups water Chopped cooked ham or bacon (optional) Sour cream (optional) Lime wedges (optional)   In a soup pot, sauté onion in olive oil until it is getting soft. Add carrots, celery, and garlic and sauté for a few more minutes, being careful not to brown the garlic. Add the water, bouillon cubes, and spices (but not the salt) and simmer until vegetables are completely soft. Stir in the whole and pureed beans, and taste the soup to see if it needs salt or more of any other seasoning. Put out little bowls of ham or bacon, lime wedges, and sour cream and let people put what they want in their soup. One of the recipes has you squeeze lime juice into it but I haven't tried that yet.   I developed this from some recipes I found on the internet that called for more stuff (like cloves, green pepper, sherry, etc.) but I just used the things I like and I really liked how this turned out. I used enough cayenne pepper to give it a nice kick. The other recipes also used larger quantities of the spices.   You can use chicken bouillon but since I'm feeding a vegetarian I use the vegetable stuff and it is delicious. You have to get the Knorr brand. There might be other good brands but I know this one is good so I'm sticking with it.

Vegetarian Dirty Rice

I developed this recipe for a friend who is vegetarian (dirty rice normally contains chicken livers and gizzards--ew) based on Paul Prudhomme's recipe (which calls for TWO TEASPOONS of cayenne pepper! I don't think so!) and one I found on allrecipes.com.

2 tbsp. olive oil
1 onion, finely chopped
1 green pepper, finely chopped
3 cloves garlic
2 cups uncooked white rice
2 Knorr vegetable bouillon cubes dissolved in 4 cups water
1/4 tsp. ground black pepper
1/4 tsp. cayenne pepper
1/4 tsp. dry mustard
1/4 tsp. paprika
1/4 tsp. cumin
1/4 tsp. thyme
salt to taste (didn't need much or any because of bouillon)
1 tomato, chopped (optional)

Saute onions and green pepper in oil until onions begin to brown. Add garlic and saute for a minute or so. Stir in rice until grains are coated with oil. Add bouillon-water, spices, tomato (if using), bring to a boil, then reduce heat to simmer. Cover and cook about 20 minutes, until rice has absorbed liquid.

Amazing Spicy Grilled Shrimp

(based on allrecipes.com) 1/3 cup olive oil 1/4 cup sesame oil 1/4 cup chopped fresh parsley 2 tablespoons hot sauce 2 tablespoons minced garlic 1 tablespoon ketchup 1 tablespoon Asian chile paste 1 teaspoon salt 1 teaspoon black pepper 3 tablespoons lemon juice 2 pounds large shrimp, peeled and deveined wooden skewers, soaked in water Instead of the hot sauce and chili paste, I just used 2 tablespoons of Sriracha sauce. Mix all marinade ingredients and marinate shrimp for two hours, thread onto skewers and grill. I just grilled them for one minute on the George Foreman and they came out great.

Curried Pumpkin Soup

I developed this recipe from a few I found on mom-mom.com. I used coconut milk and I thought it was delicious that way. Since I made this soup for my friend who is vegetarian, I used Knorr vegetable bouillon cubes, which are fabulous, but chicken would work just as well. 2 tbsp. olive oil 1 onion, chopped 2 cloves garlic, chopped 2 stalks celery, chopped 5 cups water 3 Knorr vegetable bouillon cubes 2 tsp. curry powder 1 29-ounce can pumpkin Freshly ground Black pepper Salt to taste (I didn't use any—bouillon cubes were salty enough) 1 14-oz. can coconut milk, evaporated milk, or cream Dash of cayenne pepper (optional) Dash of hot sauce (optional) Saute onion, celery, and garlic in olive oil. Add water and bouillon cubes and simmer until vegetables are totally soft. Add remaining ingredients, puree in blender in batches (or use hand blender if you have one), return to pot.

Sushi Ingredients

My friend, Jill, who is a sushi chef, went shopping with me today at Mitsuwa Marketplace and we bought these ingredients for sushi. The only thing left to buy is avocado and tuna. I already have short grain rice, rice vinegar, sugar, and salt. We will make California rolls, inari sushi, and spicy tuna rolls. YUM!

Mireya's Stir-Fry

The second time I ever saw my now very close friend Mireya, she was making this for dinner and she had made so much that she kindly sent me home with enough marinated meat and cut up vegetables for me to feed my own family. It was so good, the kids said it was their favorite stir fry. So now it's called "Mireya's Stir Fry". (Ironically, she hasn't made it since then and asks me for the recipe, which she told me over the phone as I wrote it down.) She got this recipe from her mother-in-law.

Sirloin tri-tip (Costco) partly frozen to make it easy to slice in small strips
2-3 tbsp. soy sauce
2 tbsp. corn starch
2 tbsp. oil
about 1 tbsp. fresh ginger (optional)
freshly ground black pepper

Slice the meat and marinate it in soy sauce, corn starch, oil, ginger, and black pepper for at least half an hour.

Wash and cut a combination of vegetables into bite-sized pieces. She did:
Broccoli
Asparagus
Red pepper
mushrooms
carrots
onion
garlic
gingerroot (optional)

Mix up the sauce. This is my version because I like a lot of sauce:
1 c. chicken broth (hot water mixed with bouillon is fine)
1-2 tbsp. oyster sauce
3 tbsp. soy sauce
1/2 tsp. sugar
2 tbsp. corn starch
1 tsp. sesame oil

Stir fry the meat in some oil and cook until barely done. Remove from pan and set aside. Stir fry the vegetables in some oil in order starting with the ones that take the longest time to cook. I start with carrots and onions. When vegetables are just about done, add the meat, then the sauce, and cook a few minutes until the sauce is thickened. Serve over rice.

Rhubarb Bars

This is from my ward cookbook. Crust: 1/2 c. butter 5 tbsp. powdered sugar 1 c. flour Filling (mix all together): 2 well-beaten eggs 1 1/2 c. sugar 1/4 c. flour Dash of salt 2 c. chopped rhubarb 3/4 tsp. baking powder Mix together first three ingredients as you would pie crust and press into 9x13 pan. Bake at 350 for 15 minutes or until caramel color (I baked it for 10). Pour filling into pan. Bake for 30-35 minutes at 350. Crust will form on top. Cut into bars. Good with ice cream!

Vegetable & Beef Lo Mein

I was at the mall yesterday and saw a Mongolian BBQ place that looked and smelled so good, it inspired me today. I used the vegetables I had on hand so you can use whatever you have. olive oil half an onion, sliced 3 cloves garlic, chopped carrots cut in matchstick size pieces sliced fresh mushrooms 1 zucchini cut in small pieces leftover carne asada cut in strips (this is theoretically Mexican but it tasted wonderful in this dish!) 1 package thin Asian rice noodles, cooked/drained according to pkg directions Teriyaki sauce (I used "Soy Vay Veri Veri Teriyaki) Just saute the vegetables in olive oil, starting with the ones that take the longest to cook, until cooked to your liking, then add the leftover meat, then the noodles, then season with a few dashes of the teriyaki sauce. I didn't use much sauce because it's pretty sweet. My girls went ga-ga over this when they got home tonight.

Caramel Apple Dip

¾ cup brown sugar
6 tablespoons (3/4 stick) real butter (I use less)
1 teaspoon vanilla
¼ teaspoon salt (I don’t use, doesn’t seem necessary with salted butter)
1 8-ounce package cream cheese, softened and at room temperature
Granny Smith apples

Microwave brown sugar and butter on high 1 minute at a time, up to 3 minutes (but maybe less—watch it carefully) until bubbly and mixed. While caramel is still warm, blend in vanilla, salt, and cream cheese until smooth. Serve with sliced apples for dipping. Also good with salted pretzels.