Photo of Mrs. J’s great cookies by JeffreyW
A friend asked me if I would like to spend the afternoon baking holiday cookies with her for a charity exchange. I was happy to, the colder it gets, the more I enjoy baking. She asked me if I had any good cookie recipes. I tried not to laugh. I picked out three of my favorites and realized it would be a great idea for this week’s recipe exchange.
My very favorite this time of year are Citrus Drops, because with all the sweets, the buttery tartness is welcome. Click here for the recipe.
Next up are my Fruit Pie Cookies, an idea that came to me when I had leftover pie filling and a mini-muffin tin. They are delicious, pretty, but a bit time consuming to make. Recipe is here.
And the always fun, M & M Cookies, a hit with kids of all ages. Click here.
That just scratches the surface, for all the cookie recipes on the blog (there are 78 of them), you’ll find them here, there are some gluten free options, too.
What’s on the weekend menu? What’s your favorite cookie for the holidays? Do you make cookie trays to give as gifts? Share your favorite recipes in the comments.
Tonight’s featured recipe is one that I loved when I was a kid. My best friend and I would make them when we had sleepovers. Perfect for cold New England days. It took me a while to find the recipe again. Easy and elegant.
Looking for another cookie to add to the cookie tray you give as gifts? These are very pretty. You can add chocolate drizzle to really make them look festive (I’d melt semi-sweet or cacao chocolate chips for the drizzle).
Easy to make, pretty to look at.
Coconut Lace Cookies
- 1 cup flour
- 1 cup regular oats
- 1 cup brown sugar, packed
- ½ cup shredded coconut
- ½ tsp baking soda
- 3 tbsp water
- ¼ cup butter
- 2 tbsp light corn syrup
baking sheet, bowl
Combine flour, oats, sugar, coconut, & baking soda in bowl, mix well. Add water, butter & syrup and stir well. Drop by teaspoon onto baking sheet. Bake at 325° for 12 minutes until almost set, remove to rack to completely cool. Makes 2 dozen.
Tags: brown sugar, butter, chocolate chip cookies, christmas cookies, citrus drop, coconut, corn syrup, flour, food, friday recipe exchange, fruit pie cookies, holiday cookies, menu, oats, recipe, sugar
This is the time of year when we get a lot of blog visits from people looking for side dishes. And I have a lot of recipes for the traditional holiday sides, desserts and instructions on the various ways to cook your turkey. JeffreyW has a ton of mouthwatering photos. All of that can be found at at this link.
I thought it would be nice though, to focus on some non-traditional sides for tonight’s recipe exchange. In case you were looking for something different to showcase this year.
Soups make a nice starter at for any meal and tonight’s featured recipe is a savory winter soup. I also have a nice Roasted Butternut Squash and Apple Soup, (click here)
JefferyW favors brussels sprouts and came up with this wonderful recipe, Brussels Sprouts Au Gratin pictured above. (click here)
Roasted Brussels sprouts are pretty easy, and leave it to Emeril Lagasse to “kick it up a notch” with his Roasted Brussels Sprouts with Pancetta and Grilled Onions. (click here)
I’m not big on the whole candied sweet potatoes, so I went looking for alternatives and found three I like, African Sweet Potato Salad, Cajun Sweet Potatoes and Sweet Potatoes and Apples, click here for all the recipes. You can also just roast them in the oven, and I found two really good recipes here (honey roasted) and here (thyme roasted).
What are your Thanksgiving plans? Are you doing the cooking or does someone else have the honors? And most importantly, what are your favorite Thanksgiving recipes?
The Thanksgiving featured recipe is one that works great as an appetizer:
Need to keep everyone out of the kitchen while you finish up dinner prep? Set up a buffet table with a raw vegetable tray and dip, a bowl of nuts (in their shells) along with a couple of nutcrackers and this soup in a slowcooker to keep it warm and that should keep your guests occupied while you cook.
Winter Squash Soup
- 3 tbsp butter
- 3-1/4 pounds butternut or acorn squash, peeled, seeded and cut into large pieces
- 1 small onion, quartered
- 1 carrot, quartered
- 1 celery stalk, quartered
- 1 tsp crushed garlic
- 4 cups chicken broth
- 1 cup apple cider
- 1 ½ tsp dried thyme
- 1 tsp dried sage
- Salt and pepper to taste
- 1/2 cup dry sherry
- 1 cup heavy cream
- 1/2 cup sour cream
- 3/4 teaspoon ground nutmeg
- Chopped chives (for garnish)
Large sauce pan
Heat the butter in a large saucepan over medium-high heat. Add the squash, onions, carrot, celery and garlic; sauté until slightly softened, about 15 minutes. Add the chicken broth, apple juice, thyme and sage. Bring to a boil, cover and simmer over medium-low heat until vegetables are tender, about 30 minutes. Remove from stove. Puree the vegetables until smooth with a hand blender or in batches in the food processor or blender. Taste for seasoning. Add salt and pepper if desired.
***Soup can be made to this point 1 day ahead and kept covered in the refrigerator.***
Return soup to pot and bring to a simmer. Add the sherry and simmer about 2 minutes. Stir in the cream, sour cream and nutmeg until well combined. Place soup into large soup tureen and garnish with chives. Place on appetizer table with small bowls & spoons and let everyone help themselves.
That’s everything this week. There won’t be a recipe exchange next Friday, but next week I’ll be featuring more recipes for the holiday. Have a safe and happy Thanksgiving. – TaMara
Posted in What's 4 Dinner Solutions
Tags: acorn squash, african sweet potato salad, appetizer, apple cider, apples, butternut squash, Cajun, carrot, celery, chives, food, friday recipe exchange, garlic, heavy cream, menus, nutmeg, onion, onions, pancetta, recipe, Recipes, sage, sherry, sour cream, sweet potatoes, Thanksgiving & Christmas, thanksgiving files, thyme
I love pancakes. Just not for breakfast. So when I’m in the mood, it’s time for breakfast for dinner. Pictured above are JeffreyW’s fluffy pancakes, and I have a recipe for super fluffy pancakes, here.
Want to dress them up a bit? How about Blueberry Sour Cream Pancakes? Recipe here.
For something completely different and easy to make, German Pancakes with Walnut syrup, click here.
And what goes perfectly with pancakes? How about some bacon…JeffreyW candies his:
In case you missed it, this week’s full dinner menu was Spicy Potato Soup, Garlic Biscuits and Mocha Pudding Cake and can be found here.
What’s on your menu for the weekend? Are you a fan of breakfast for dinner? Hit the comments with your favorite breakfast recipes.
And the featured recipe tonight:
I love whole wheat pancakes, they are fluffy, hearty, nutty and sweet, just like some people I know. Making whole wheat pancakes can be tricky, though – I don’t want them to be heavy and dry, I still want light and fluffy. The recipe below serves that up.
Fluffy Whole Wheat Pancakes
Beat together until light and frothy:
- 1 egg
- 1 cup milk
- 2 tbsp vegetable oil
- 1/2 cup whole wheat flour
- 1/2 cup unbleached flour
- 1 tbsp sugar
- 1/2 tsp salt
- 4 tbsp buttermilk powder
- 1 tablespoon baking powder
Whisk dry ingredients into wet ingredients until just moistened, batter will be lumpy. Ladle into a hot, well oiled skillet or griddle. [Reduce heat to medium after it has heated up because these brown quickly.]
While with white flour pancakes you’d wait to see bubbles on the top of pancakes before flipping them, you don’t want to do that with these. As soon as the bottom is golden, flip. And as soon as the bottom is again golden, remove.
This keeps them from being too dry. It’s a bit of a balancing act – you want to make sure they aren’t runny, but you also don’t want to over cook. As soon as the center bounces back they are ready to remove.
Top with butter and real maple syrup. Yum.
Until next week – TaMara
I ordered a DSLR camera today, on a whim. Probably mostly because I was stressed, coffee and sleep deprived. I’ve been looking for one, this was a great price and had good ratings, so I suppose it wasn’t a totally bad decision.
Harley is home and getting better…he’s just not himself yet, so I’m still guarded on his prognosis.
There was no time to put together a recipe exchange today, between work issues and worrying about the cat, but I did have the cake recipe in the back of my head and figured I should post it.
I was staring at a can of pumpkin, thinking I should make another batch of pumpkin bars, when instead it seemed time to try a recipe that had been bouncing around in my head for a while. Taking the basics for the gluten free torte that I’ve made with different flavors (chocolate, fruit, clementine, chocolate-raspberry) I wondered if pumpkin would work or if the moisture content would be too high to create a good cake.
In the end, it is more like the Clementine cake than the chocolate cakes, moister and denser. But the flavor was excellent and while it won’t replace pumpkin bars for me, if you need gluten free, it’s a nice alternative.
- 15 oz can of pumpkin (not pumpkin pie filling)
- 1/4 cup butter, melted and cooled
- 3/4 cup sugar
- 6 eggs
- 1/2 tsp salt
- 3 tsp of pumpkin spice
- 1/2 tsp allspice
- 1-1/2 tsp baking powder
Preheat the oven at 375 degrees. Butter a 10-inch springform baking.
In a blender or with a mixer, beat eggs well. Add sugar, blending until the mixture turns thick and pale yellow. Add pumpkin and melted, cooled butter, blending slowly until combined. Add spices, mixing well and then add the baking powder, mix until just combined. Pour into springform pan, tap pan on the counter to release air bubbles.
Bake for 40 minutes, turn oven down to 350 degrees, then cover with foil and bake for an additional 15-20 minutes until a skewer inserted in the center comes out clean. I always bake on a baking sheet to avoid any spillage. Cool on rack until completely cooled. Serves 12 small portions
I made pumpkin bars by request a week or so ago for a friend’s birthday. You should always have whatever sweet treat you want on your birthday. That recipe is here.
It put me in the mood for more pumpkin. I don’t go crazy and want everything pumpkin flavored during the season, I generally stick to pumpkin donuts (Dunkin Donuts are my preferred and difficult-to-acquire style), pumpkin bars and the occasional pumpkin pie. I prefer the Pumpkin Cream Pie that is the featured recipe tonight, to a traditional custard style pie.
That does not mean I don’t have a bunch of pumpkin recipes at my finger tips. To see everything, click here and it will take you to the pumpkin
patch, er, page.
Last week when I mentioned tonight might be pumpkin week, several people sent me links to recipes and these two caught my eye: from Mnemosyne: Mini Pumpkin Pies (recipe here) and a savory, Roasted Pumpkin Soup from Emeril - click here - (sorry I couldn’t find who sent this to me).
Friend of blog, Tes from TesatHome.com posted a good looking and definitely unusual, Pumpkin and Coconut Curry (click here).
And on a non-pumpkin note, this week’s menu of Lemon-Nut Pork Chops and Raspberry Poppyseed Cake is here.
There you go, a nice mix of sweet and savory for your pumpkin cravings. So what are some of your favorite pumpkin recipes? And what’s on the menu for this beautiful fall weekend, food or otherwise?
We’re not done yet…there’s still pie: Read the rest of this entry →
Tags: allspice, cinnamon, cream cheese, curry, dessert, food, friday recipe exchange, ginger snaps, menu, mini pies, nutmeg, pumpkin, pumpkin bars, pumpkin soup, recipe, Recipes, thanksgiving files, Thanksgiving ideas, whipping cream
I think potatoes are one of my favorite foods. So many things you can do with them. I’ve covered a lot of recipes for potatoes over the years, but there always seems to be more. Tonight I wanted to cover a simple recipe, but one that is oh so good. Time consuming, but you can make part of it ahead of time and assemble before the final baking.
For some less laborious baked potatoes, let’s start with some easier, foolproof recipes:
Quick and easy baked potatoes, instructions here. I love these because by splitting the potato you get a nice crispy roasted flavor.
And if you missed it, this week’s Dinner Menu – Beef and Pepper Subs with Walnut Pear Salad, can be found here.
What’s on the weekend agenda? Any fun pre-Halloween plans like corn mazes or pumpkin hay rides? Hit the comments, and don’t forget to share your favorite potato (or other) recipes. And what do you think, should we tackle pumpkin recipes next week?
Tonight I’m feature two recipes:
Twice Baked Potatoes
(pictured at the top of the post)
These potatoes are packed full and could be a complete meal with a nice salad. You can bake the potatoes a day ahead, refrigerate them and then prep quickly before dinner.
- 5 large baking potatoes, washed and scrubbed
- 1 tbsp olive oil
- 1 3/4 tsp salt
- 1/2 tsp freshly ground pepper
- 4 ounces bacon, chopped
- 3 green onions, chopped (reserve 2 tbsps of chopped greens for garnish)
- 4 oz shredded sharp cheddar cheese
- 4 oz shredded Jack cheese
- 8 oz sour cream
- 4 tbsp butter, at room temperature
Additional Ideas to make it a meal: Fresh chopped broccoli, diced mushrooms to mix in
Preheat the oven to 400°.
Rub the potatoes with the olive oil and salt. Place in the oven, pierce each with a fork and bake until fork-tender, 1 hour to 1 hour and 10 minutes. Let the potatoes sit until cool enough to handle (or refrigerate for preparation the next day)
Cook the bacon in a medium skillet over moderate heat, stirring occasionally, until crisp and the fat is rendered, 5 to 6 minutes. Add chopped onions and cook until tender-crisp, 1-2 minutes. Drain bacon and onions on paper towels.
Cut ONE potato in half and scoop out completely. Place the pulp in a large bowl.
Cut the top quarter from each of the remaining FOUR potatoes and using a spoon, scoop the pulp from the potatoes into the bowl, leaving a 1/4-inch layer of pulp on the skin. Season the inside of the shells with salt and pepper and place the potato shells on the baking sheet.
Using a handheld masher, mash the potato pulp until smooth. Add 2 oz of each cheese, the sour cream, butter, bacon, cooked onions, salt, pepper and mix well with a fork. Spoon the potato mixture back into the potato shells, top with the remaining cheese and bake at 400 degrees until hot and the cheese is melted, about 15 minutes. Serve hot and garnish with remaining onion greens.
All those leftover potato tops can be used in soup or other recipe.
How about changing things up with the next recipe?
Photo by, who else, JeffreyW.
Twice Baked Sweet Potatoes
- 4 sweet potatoes, washed scrubbed
- 4 tbsp brown sugar
- 4 tbsp butter, room temperature
- 2 ounces cream cheese, room temperature
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- Salt and freshly ground black pepper
- 1/4 cup finely chopped pecans
Preheat oven to 400 degrees
Pierce potatoes with a fork and place sweet potatoes on sheet tray and bake for 1 hour or until soft. Remove from oven and let stand until cool enough to handle (again you can make a day ahead and refrigerate at this point).
Cut the top quarter from each of the potatoes and using a spoon, scoop the pulp from the potatoes into the bowl, leaving a 1/4-inch layer of pulp on the skin. Season the inside of the shells with salt and brown sugar and place the potato shells on the baking sheet.
In another bowl, add brown sugar, butter and cream cheese and the all of the spices and mash with a fork or rubber spatula. Add the butter and cream cheese mixture to the sweet potato flesh and mash completely. Add the filling back to the potato skins and place on a half sheet tray. Sprinkle tops with brown sugar and chopped pecans. Bake at 400 degrees for 15 minutes or until golden brown.
And we’re back.
There’s been a bit of chill in the air with some areas getting the first touch of snow, but I didn’t need much encouragement to start the soup and stew ritual. Last weekend I put two big batches of soup together while it drizzled outside. That means that all week for lunches I can alternate between yummy goodness. Anyone who reads somewhat regularly knows I have a few favorites, so I wanted to branch out tonight and pull together some recipes that move beyond those. It was inspired, of course by JeffreyW’s beautiful picture above.
Let’s start with a request I get a lot, Broccoli-Cheese soup. I’m usually at a loss here because broccoli is one of those vegetables I cannot tolerate even in small amounts when cooked. Fresh and raw I can handle, but the moment you cook it, I’m out. But here are two variations that I think you’ll like, one via JeffreyW and the other from America’s Test Kitchen, recipes here.
Then one of my favorite soups, Pasta e Fagoli, recipe here.
And this soup, full of fall flavors, Roasted Butternut Squash and Apple soup, recipe here.
I’ve been out of touch for a couple of weeks, so catch me up on what’s been going on in your kitchen. Also, searching my blog, we do not have a recipe for Minestrone, so do a chick a solid and share a good one with me, ok? (Seriously, we have 222 soup recipes, not one is Minestrone) Otherwise, what’s on your menu for the weekend?
Finally, tonight’s featured recipe from JefferyW. He makes several variations, you can find all of them here, but I chose this one to feature:
Jeffrey W’s Posole
Simple recipe, drop a couple of pounds of pork into a pot of stock and boil it for a long time. I added two onions, coarsely diced, about two cups of my ancho chili sauce (recipe below), about eight cloves of minced garlic, and a couple teaspoons of dried oregano. Oh, don’t forget the hominy, used two cans of white hominy. When I say boil for a long time, I mean until the pork can be pulled apart into bite sized shreds. Since the pork I used was frozen solid I boiled this batch for a long time indeed. LOL You don’t need to make my special ancho sauce-seed several anchos and soak them in some hot stock until they’re falling apart, then process in a blender. Dump that back into the pot.
Ancho Chili Sauce
In the last recipe the ancho peppers were just not appealing visually so I puttered about the kitchen this afternoon thinking about how to get the taste without the leather. I simmered them in water for a while and thought about just dicing them fine, but the blender caught my eye. I don’t use it much, decided to give it a whirl, pun intended. Dumped the anchos plus the water they boiled in into the blender and gave it a spin. Heh. I just kill myself. Looked a bit thick so I added some lime juice. Now a shallot and some garlic. Coming along. I scraped it out of the blender and put it into the small sauce pan for a good simmer. Added some sweetener. It has an interesting flavor. The ancho is there, and the shallot, just a touch of sweet. Smoky warm, not really hot. It will pass the Mrs J test. I wasn’t quite done with it yet. Poured half a cup of mild salsa into the mix. Mmm. Now we are getting somewhere.
That’s it for this week. In case you missed it, here’s the full menu and shopping lists recipes for the week. See you next week – TaMara
This is going to be a quick one. I didn’t want to leave you hanging a second week, especially since I’m going to be travelling next week and there probably won’t be any recipes.
I asked earlier in the summer for gluten free recipe ideas. There was lots of input, as always you guys rock. One thing I noticed about recipes for bread substitutes the ingredient list is daunting. I thought mixes might be a better route for these items. I wanted to test out some mixes for pizza crust, rolls and bread, but I just haven’t found the time.
If you’ve had success with mixes and would like to recommend some, let us know in the comments. I could use some direction and I’m probably not the only one. Share any other gluten free recipes I may have missed in the first go round. And of course talk about any other recipes you’d like to share.
First up, the links that came from various commenters:
Chewy Gluten Free Chocolate Chip Cookies from Alton Brown, here.
Almond Butter Blondies, from Eat Well, here.
Too easy to believe, Chocolate-Walnut Cookies, recipe here.
Then there is my favorite gluten free cake recipe. I love this cake because not only is it gluten free, but you can change up the ingredients to a variety of fruits including cranberry, clementine oranges, and of course chocolate and mocha
And if I had to pick a blog, I like Gluten Free Girl, because she emphasizes foods that are naturally gluten free as a place to start, click here to see her journey and great recipes.
I am not gluten sensitive, but years ago realized that wheat flour, among other things, exacerbated my joint pain, so I cut way back. When my friend LFern went gluten free, she recommended a brown rice pasta that I love. It has great flavor and excellent texture, I’ve used it for all kinds of things, including tonight’s featured recipe, I rarely recommend specific products, but this is my exception, it’s Tinkyada Rice Pasta, link here to products, pricey, but worth it.
So that’s a start. I’m sure you have many more I haven’t even thought of and I look forward to hearing about them.
Tonight’s featured recipe I’ve posted before, but not with the gluten free alternative. I wanted to use it tonight because I wanted to show gluten free doesn’t mean it can’t be yummy.
Gluten Free Spinach Lasagna
- 3-15 oz cans tomato sauce
- 2-6 oz cans tomato paste
- 14 oz can diced tomatoes
- 2 tsp oregano, crushed
- 2 tsp basil, crushed
- 2 tsp crushed garlic
- 1 medium carrot, peeled & finely grated
- pinch of sugar (reduces acidity of the tomatoes)
- Optional: ½ lb ground beef and ½ spicy Italian sausage, browned
Add all ingredients to saucepan on medium-high, stirring constantly until it begins to boil lightly. Turn to low and let simmer while you prepare the remaining ingredients.
- 1 pkg Tinkyada or other gluten free lasagna noodles (16 oz)* – boiled and cooled.
- 16 oz ricotta cheese
- 8 oz package frozen spinach, thawed or 8 oz fresh, washed and dried
- 1 egg
- 12 oz sliced mozzarella cheese
- ½ cup parmesan cheese
13×9 baking dish (I prefer glass), lightly oiled
*I’ve boiled these and also baked them dry. I prefer the dry method, you’ll need to increase baking time by 30 minutes or until the noodles are cooked through.
To prepare: Mix ricotta, spinach and egg until well blended. Ladle a layer of sauce on the bottom of the baking dish. Cover in a single layer of noodles. Ladle sauce over noodles. Spoon ½ of the ricotta mixture evenly (if you place large dollops evenly like putting cookie dough on a baking sheet, fairly close together, it will spread as it cooks, no need to smooth it). Layer 1/3 of the mozzarella over the ricotta. Repeat: noodles, sauce, ricotta, mozzarella, noodles. On top of the last layer of noodles, add remaining sauce, mozzarella and Parmesan cheese.
Bake at 350 degrees for 45 minutes, uncovered – I like to place the baking dish on a baking sheet to catch any spills as it bubbles. Place knife through the center, if it comes out heated through, remove and let stand for 10 minutes before cutting and serving. If it needs more cooking time, you can cover with foil to keep the cheese from burning and cook 10 more minutes. Let stand uncovered before serving.
Okay, this was all done on the fly, so if I missed something or messed something up, let me know, I’ll fix. - TaMara
I emailed JeffreyW earlier this week and told him I wanted to focus on tomatoes today and did he have any favorite tomato pictures for me. Wow, did he. It was difficult to choose. I thought the one above really highlighted what’s great about the peak of tomato season: simplicity. Fresh tomatoes from the garden, a little salt and pepper, that’s all you need for a great treat. Add some mozzarella and basil, toss with pasta and it’s dinner (recipe here).
When your bushel basket runneth over, then the ideas get a bit more, shall we say, creative? Anne Laurie sent me a link to a Tomato Recipe Contest, and the winner was Frozen Fattoush – a savory tomato sorbet served as a cold salad with cucumbers and pita chips. I know, I know, it seems crazy, but if you click here, it actually sounds tasty. That recipe and all of the winners can be found here at the Washington Post in case you’re looking for some unusual ideas. Many thanks to Anne Laurie for the heads up.
If you’re not quite ready for that much adventure, I have some more traditional tomato ideas.
JefferyW does a simple Sauteed Cherry Tomatoes over Pasta (click here).
A little something different to do with tomatoes and cucumbers: Cold Tomato Cucumber Soup (recipe here)
And salsa recipes, we have several: Simple Salsa (here), JeffreyW Salsa (here) and if tomatoes aren’t your thing, why miss out on the salsas: Salsa Verde (click), Red Pepper Salsa (click), and Pineapple Salsa (click) are all tomato free. We do not discriminate.
What are you doing with your tomatoes this year (garden or farmer’s market fresh)? What fall produce are you looking forward to…for me it’s apples, yum. Hit the comments and share your harvest season recipes.
And finally, tonight’s featured recipe, one of my favorite soups:
- 14 oz of diced tomatoes (fresh or canned)
- 2 cups loosely packed baby spinach, cleaned (reserve
- 2 thick slices of french bread or equivalent (optional, works well without, if you need to keep it gluten free)
- 2 carrots (1 quartered, the other sliced)
- 1 cup green beans
- 1/4 of a small onion, chopped
- 1 cup water, as needed
- 2 tsp crushed garlic
- 1 tsp dried basil, crushed
- 1 tsp dried oregano, crushed
- salt and pepper to taste
- Grated Parmesan, fresh spinach leaves for garnish
In a blender, blend together bread, spinach, tomatoes and 1 carrot, until smooth*. Add to saucepan with vegetables and spices. Bring to low boil, reduce heat and let simmer for 15 to 20 minutes. Serve with Parmesan. Makes 2 generous servings.
*Blending the spinach, tomatoes, carrot and bread together gives you a nice hearty tomato base for the soup. You can add some spinach leaves at the end if you like, letting them get limp but not overcooked.
Just when I needed some inspiration, it arrived via email. Frequent guest recipe contributor, Joshua D. sent along a terrific idea this week, so it will be the featured recipe tonight.
Next week I think I have a real treat in store, with some very, shall we say, unique recipes.
Until then, JeffreyW made some awesome looking slaw (ingredients pictured above) this week, with a some great photos and a simple recipe, click here for the whole show.
He’s also been harvesting his tomatillos and making some good looking sauce, click here and here. I love tomatillos and can’t wait to grow them again myself, because JeffreyW is making my mouth water with these.
And finally in between a busy week of work and helping friends, I posted this week’s menu: Grilled Salmon with Orange Glaze and Grilled Tomato and Bell Pepper Soup.
I haven’t forgotten about the gluten free recipes everyone sent me, either. I’ll be using those in an upcoming recipe exchange. Since most of the recipes involve baking, I thought I’d wait until the weather was a bit cooler.
How about you? Is it still to hot to cook? What’s your go-to meal when it’s too hot to be in the kitchen? And what are you looking forward to making when the weather cools down? For me, it’s always soups. Cool weather means soup in my house.
Okay, now for Joshua D (you may know him as Yutsano):
After months of teasing…here it is! This is great for when you have leftover chicken and biscuits or bread in the house and need to use it up. Since this is a French-inspired dish there are two ways to enjoy it: either over toasted croutons or biscuits. Both are equally delicious! Italian kale is available in most supermarkets, but if you can’t get it use adult spinach.
- 1 lb cooked chicken
- 2 shallots
- 8-10 crimini mushrooms
- 6-8 leaves Italian kale
- 2-3 cloves garlic
- 1 Roma tomato
- 1/4 cup dry white wine (I use pinot grigio)
- 1 tbsp herbes de Provence
- 1/2 cup heavy cream
- 2 tbsp parsley, divided
- Salt & pepper to taste
- 4-6 biscuits or 2 cups croutons from day old French bread
Shred chicken and set aside. In a large saucepan, heat 1 tbsp olive oil over medium heat. Slice shallots and mushrooms thinly and throw into the pan. Season with some salt and pepper and cook 2-3 minutes. While those are cooking, chop kale into 1/2 inch thick ribbons including stems, then add to pan. Cook another 2-3 minutes with another pinch of salt. While that happens, slice garlic very thin and chop tomato. Add garlic to pan and cook another minute, then add tomato and as much juice as you can that came out. Give one final pinch of salt. Sauté for another minute, then add wine, chicken, and herbs. Reduce until the wine is almost but not completely gone, then stir in heavy cream. Reduce for about 5 minutes, then test for final seasoning. You may need a bit more herb or salt at this point. Slice open biscuits and spoon sauce over the top. You can re-heat or toast your biscuits or croutons as you’re cooking everything else, it takes about the same amount of time!
Thank you Yuts! It sounds delicious. If anyone else wants to share a recipe for the exchange, send me an email, I’d love to post them. See you next week. Until then…
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