We thought we might make the drive back home in one fell swoop like we did coming out to PA, but we made it as far as Portage, Indiana and decided we were just too tired. After another 7 to 8 hour drive tomorrow, we'll be back home and start the process of getting back into our old routine. My plan is to start posting early next week, as soon as we restock the house and start cooking again.
Jeff, the rest his family and I wanted to thank all of you, once again, for those comforting thoughts and prayers you sent our way - they helped us through a very tough time.
Friday, November 27, 2009
Sunday, November 22, 2009
I wish I didn't have to say this....
With much sadness, I'm here to say Jeff's Mom passed away Saturday morning. We'll be busy over the next week with arrangements and family, but Jeff and I wanted to let everyone know how much we appreciate all the thoughts and prayers.
Thursday, November 19, 2009
Feta, Roasted Pepper and Basil Muffins
I apologize for all this downtime on the website. Jeff's Mom had some serious complications with her surgery and has a very, very long recovery ahead of her. We were planning on staying for two weeks, but we may have to extend that due to these circumstances - we can only take it hour by hour at this point. However, before we left, I was able to make quite a few recipes that we haven't had a chance to talk about yet and I'm going to post as I can... like tonight!
We've made plenty of savory biscuits before to serve along side for dinner and while I almost opted to make one of them again one evening, I decided to go a slightly different route and try out these Feta, Roasted Pepper and Basil Muffins!
That's right, muffins don't always have to be sweet and in fact, there isn't any added sugar at all in these! I did use my usual flour combo though, using half all-purpose and half whole-wheat pastry flour to nudge up the nutrition. You can use completely all-purpose, use white whole-wheat flour or even regular whole-wheat, but with the last option, the muffins will end up a little more dense.
Now, instead of mixing in some sort of chocolate, nuts or other sweet things you'd normally find in a muffin, these use crumbles of salty feta cheese, chopped roasted red bell pepper and fresh basil! If you use a jarred red pepper, be sure to pat it dry before tossing it in - you don't want excess moisture from them running into the batter. You could just fold those ingredients in separately at the last moment and not dirty another bowl, but I stirred them together beforehand as I wanted to make sure they would be evenly distributed.
One would typically use butter for sweet muffins, but this called for rich olive oil, along with buttermilk and an egg to moisten the dry ingredients. The easiest way to get the batter into the baking tin is using an ice cream or cookie scoop - this way you have much better control on how much gets into each muffin well. When they test done, checked easily by a toothpick or pressing on the top of a muffin to see if it springs back, leave them in the tin for just about five minutes before trying to tip them out. These muffins are very tender and need those precious minutes to firm up before being manhandled.
We both thought these were quite good as savory muffins, especially with those nuggets of feta inside, and was an admirable accompaniment to the soup we had. If you don't have the buttermilk called for, you can sour regular milk (or soy milk if you like) by adding a tablespoon of vinegar to the cup of milk. The basil was a welcomed addition, but fresh thyme (cutting the amount back to a tablespoon) would also be an excellent herb to use.
We've made plenty of savory biscuits before to serve along side for dinner and while I almost opted to make one of them again one evening, I decided to go a slightly different route and try out these Feta, Roasted Pepper and Basil Muffins!
That's right, muffins don't always have to be sweet and in fact, there isn't any added sugar at all in these! I did use my usual flour combo though, using half all-purpose and half whole-wheat pastry flour to nudge up the nutrition. You can use completely all-purpose, use white whole-wheat flour or even regular whole-wheat, but with the last option, the muffins will end up a little more dense.Now, instead of mixing in some sort of chocolate, nuts or other sweet things you'd normally find in a muffin, these use crumbles of salty feta cheese, chopped roasted red bell pepper and fresh basil! If you use a jarred red pepper, be sure to pat it dry before tossing it in - you don't want excess moisture from them running into the batter. You could just fold those ingredients in separately at the last moment and not dirty another bowl, but I stirred them together beforehand as I wanted to make sure they would be evenly distributed.
One would typically use butter for sweet muffins, but this called for rich olive oil, along with buttermilk and an egg to moisten the dry ingredients. The easiest way to get the batter into the baking tin is using an ice cream or cookie scoop - this way you have much better control on how much gets into each muffin well. When they test done, checked easily by a toothpick or pressing on the top of a muffin to see if it springs back, leave them in the tin for just about five minutes before trying to tip them out. These muffins are very tender and need those precious minutes to firm up before being manhandled.We both thought these were quite good as savory muffins, especially with those nuggets of feta inside, and was an admirable accompaniment to the soup we had. If you don't have the buttermilk called for, you can sour regular milk (or soy milk if you like) by adding a tablespoon of vinegar to the cup of milk. The basil was a welcomed addition, but fresh thyme (cutting the amount back to a tablespoon) would also be an excellent herb to use.
Sunday, November 15, 2009
A little crazy...
Sorry for the downtime - things are kind of crazy around here! We found out a couple weeks ago that Jeff's Mom was having some heart issues. It turned out she needs surgery, so Jeff and I spent Saturday, with Gus in toe, driving from Minneapolis out to Pennsylvania. We are taking her in Monday morning (tomorrow) and she'll be in the hospital for close to 5 days. With us out here, we can take care of things during her long recovery time - we expect to be out here for at least two weeks. Gus is excited to be Mr. Therapy Pup!
I do have quite a few recipes to get posted that we've made over the past few weeks and I'll get to them as soon as I can. Stay tuned for updates...
I do have quite a few recipes to get posted that we've made over the past few weeks and I'll get to them as soon as I can. Stay tuned for updates...
Thursday, November 12, 2009
Edamame-Ginger Dip...
We often make sweet treats to snack on, but I had a wicked craving for something savory yesterday afternoon and I never found anything to satisfy that. A few hours after lunch today, that same tug came back... but this time I was prepared as I found this Edamame-Ginger Dip in my stacks of to-try recipe piles last night.
You'll need shelled edamame for this, which isn't as hard to find as it was just a few years ago - I always pick up a few bags to keep in the freezer when we make the haul to the Trader Joe's close to downtown Minneapolis. The little soybeans, rich in both protein and fiber, don't require a lengthy cook time - a quick three to five minute dunk in boiling, well-salted water is enough to cook them through.
The cooked bright-green beans were then tossed into our trusty food processor (I use this way more often than I thought I would!), along with vegetable broth, soy sauce, rice vinegar, tahini (sesame seed paste), a full tablespoon of pungent minced ginger and a garlic clove. Once it was combined, we added salt to taste and for a little zip, a few dashes from our favorite cayenne pepper sauce. You don't need much - you could leave it out if you wish as the ginger brings some heat, but you know us and our love of spice!
This won't be an ultra smooth puree as there is only enough extra moisture from the broth to process the beans to bits - however, we found this to be a benefit, rather than a hindrance. The resulting dip had texture and enough thickness that when we dipped in with homemade crispy pita chips we were able to grab up enough of it, yet it didn't break the chips or run off either. Be sure to give the dip a quick taste before you toss in the salt and hot sauce - with the salty soy, you won't need much and you may not want to add any extra if you are salt sensitive. Also, this benefits from a rest in the refrigerator before you dig in - this gives the ginger, tahini and garlic time to mellow and permeate through. If you wanted to be especially good and skip the chips or crackers, this would be an excellent dunker for crunchy fresh vegetables!
You'll need shelled edamame for this, which isn't as hard to find as it was just a few years ago - I always pick up a few bags to keep in the freezer when we make the haul to the Trader Joe's close to downtown Minneapolis. The little soybeans, rich in both protein and fiber, don't require a lengthy cook time - a quick three to five minute dunk in boiling, well-salted water is enough to cook them through.The cooked bright-green beans were then tossed into our trusty food processor (I use this way more often than I thought I would!), along with vegetable broth, soy sauce, rice vinegar, tahini (sesame seed paste), a full tablespoon of pungent minced ginger and a garlic clove. Once it was combined, we added salt to taste and for a little zip, a few dashes from our favorite cayenne pepper sauce. You don't need much - you could leave it out if you wish as the ginger brings some heat, but you know us and our love of spice!
This won't be an ultra smooth puree as there is only enough extra moisture from the broth to process the beans to bits - however, we found this to be a benefit, rather than a hindrance. The resulting dip had texture and enough thickness that when we dipped in with homemade crispy pita chips we were able to grab up enough of it, yet it didn't break the chips or run off either. Be sure to give the dip a quick taste before you toss in the salt and hot sauce - with the salty soy, you won't need much and you may not want to add any extra if you are salt sensitive. Also, this benefits from a rest in the refrigerator before you dig in - this gives the ginger, tahini and garlic time to mellow and permeate through. If you wanted to be especially good and skip the chips or crackers, this would be an excellent dunker for crunchy fresh vegetables!Tuesday, November 10, 2009
Chocolate Caramel Espresso Chews
Just like last week, I browsed through one of the new holiday baking magazines to figure out what we were going to make for the Weekly Wednesday Treat Day. Though, this week, Jeff needed to bring the treats in this morning as his office will be closed tomorrow... so, it was technically a Tuesday Treat Day!
In the center of these Chocolate Caramel Espresso Chews hides a delicious candy that just happens to be one of my favorites - Rolo's! You know, those small chocolate covered caramel bombs that one (meaning me) could endlessly unwrap and pop in my mouth if I didn't worry about having a sugar coma.
The dough for these two-bite cookies is devilishly dark, rick and laced with dissolved espresso powder, not only beefing up the chocolate-ness, but adding a very mild coffee zing. The recipe didn't state which cocoa powder to use - natural or Dutch-process, but we happen to enjoy the smoothness of the latter. That isn't to say that these wouldn't be just as good if you used a natural cocoa powder - use whichever you have in the pantry. When combined, the dough was soft and pliable, almost on the verge of being sticky, but I was still able to divvy it out and roll the dough into balls without it sticking to my hands. I did use a tablespoon cookie scoop to portion out the dough, which ended up giving me just the right size pieces. If you find the dough to be a little sticky for you, keep your hands dusted with flour when rolling and that should help move the process along.
To contain the cookies and give them height to be able to stick the candy inside, the ping pong-sized rounds were plunked into a miniature muffin tin and sent off into the oven to bake. The key to these is to not over-bake - take the tray out when the cookies have puffed up and the tops are set, yet if a toothpick is placed into the center, it may come out cleanly. If the toothpick comes out with raw batter, give them another minute or so, but don't worry if there are a few sticky crumbs. As soon as they were ready, we then took the chocolate covered caramels and gently pushed one into the center of each cookie.
They are fairly delicate while warm, which means you'll want to leave them in the muffin tin for at least ten minutes before pulling them out. Once they had finished cooling, each cookie is topped off with a sweet, espresso-spiked drizzle made from confectioners' sugar, espresso powder and just enough hot water to thin. Thankfully, the full batch made a ton of cookies, because there was no way either of us was going to stop at just one!
In the center of these Chocolate Caramel Espresso Chews hides a delicious candy that just happens to be one of my favorites - Rolo's! You know, those small chocolate covered caramel bombs that one (meaning me) could endlessly unwrap and pop in my mouth if I didn't worry about having a sugar coma.
The dough for these two-bite cookies is devilishly dark, rick and laced with dissolved espresso powder, not only beefing up the chocolate-ness, but adding a very mild coffee zing. The recipe didn't state which cocoa powder to use - natural or Dutch-process, but we happen to enjoy the smoothness of the latter. That isn't to say that these wouldn't be just as good if you used a natural cocoa powder - use whichever you have in the pantry. When combined, the dough was soft and pliable, almost on the verge of being sticky, but I was still able to divvy it out and roll the dough into balls without it sticking to my hands. I did use a tablespoon cookie scoop to portion out the dough, which ended up giving me just the right size pieces. If you find the dough to be a little sticky for you, keep your hands dusted with flour when rolling and that should help move the process along.
To contain the cookies and give them height to be able to stick the candy inside, the ping pong-sized rounds were plunked into a miniature muffin tin and sent off into the oven to bake. The key to these is to not over-bake - take the tray out when the cookies have puffed up and the tops are set, yet if a toothpick is placed into the center, it may come out cleanly. If the toothpick comes out with raw batter, give them another minute or so, but don't worry if there are a few sticky crumbs. As soon as they were ready, we then took the chocolate covered caramels and gently pushed one into the center of each cookie.
They are fairly delicate while warm, which means you'll want to leave them in the muffin tin for at least ten minutes before pulling them out. Once they had finished cooling, each cookie is topped off with a sweet, espresso-spiked drizzle made from confectioners' sugar, espresso powder and just enough hot water to thin. Thankfully, the full batch made a ton of cookies, because there was no way either of us was going to stop at just one!
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