Pumpkin Pizzelles

I love pizzelles. It's not Christmas without them. I remember hundreds of pizzelles spread across the tables in my grandparents' basement - their second kitchen. Red ones. Green ones. They all had the same flavor, but I still think green was my favorite.

It's a few months until Christmas, but autumn is finally here. So many pumpkin recipes - too many to choose from. The other day, I had a brilliant, or what I thought would be brilliant, idea....pumpkin pizzelles. Some adaptation of the basic pizzelle recipe was required since I would be adding a moist ingredient (pumpkin). The final result, a brilliant idea! I think I'll be headed out to get some cinnamon ice cream to serve these with. Yum!

1 cup granulated sugar

1/2 cup butter, softened
2 eggs
1 cup canned pumpkin
1 teaspoon vanilla extract
2 1/2 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger

Directions
1 Preheat the pizzelle iron.
2 Beat the sugar and butter until light and fluffy, then add the eggs, pumpkin, and vanilla.
3 Sift the dry ingredients together, then fold into the sugar mix.
4 Lightly brush the pizzelle iron with butter, then drop a teaspoon amount of dough onto the iron. Close the lid and bake for 34-60 seconds.
5 Remove. Before the cookies cool, you can shape them into cones or rolls or shallow bowls, if you want, or leave them flat.
6 Repeat buttering the iron as needed and dropping on dough and baking it until all the dough is gone.

Home Grown Tomatoes

There ain't nothin' in the world that I like better Than bacon 'n lettuce 'n home grown tomatoes.

Up in the morning, out in the garden. Get you a ripe one, don't get a hard 'un.

Plant 'em in the spring, eat 'em in the summer. All winter without 'em is a culinary bummer.

I forget all about the sweatin' and the diggin' every time I go out and pick me a big 'un!

Home grown tomatoes, home grown tomatoes What'd life be without home grown tomatoes? Only two things that money can't buy that's true love and home grown tomatoes.

You can go out and eat an that's for sure. But there's nothin' a home grown tomato won't cure.

Put 'em in a salad put 'em in a stew. You can make your own very own tomato juice.

You can eat 'em with eggs, eat 'em with gravy, You can eat 'em with beans, pinto or navy.

Put 'em on the side, put 'em in the middle Home grown tomato on a hot cake griddle.

Home grown tomatoes, home grown tomatoes. What'd life be without home grown tomatoes?

Only two things that money can't buy That's true love and home grown tomatoes.

If I's to change this life I lead You could call me Johnny Tomato seed.

'Cause I know what this country needs -

Home grown tomatoes in every yard you see!

When I die don't bury me In a box in a cold dark cemetary.

Out in the garden would be much better 'Cause I could be pushin' up a home grown tomatoes. Home grown tomatoes, home grown tomatoes What'd life be without home grown tomatoes Only two things that money can't buy That's true love and home grown tomatoes.

John Denver

la-la-la lasagna!

Lasagna isn't something we have very often. It's delicious, but the time and preparation usually keep me from bothering to make it. However, Josh requested it, and reminded me that it has been a long time.

I always use homemade spaghetti sauce. This time, though, I wanted something different...brighter in flavor...fresher in flavor. Then I saw this huge pile of cherry tomatoes sitting on my counter...hmmm.

Garden Maranara Sauce

2 cups of cherry tomatoes - cut in half

1 small onion - diced

1 clove garlic - diced

1 can diced tomatoes (including juice)

1 tablespoons tomato paste

1 tablespoon fresh parsley - chopped

4 large leaves of basil - chopped

1 teaspoon sugar

salt/pepper

olive oil

In a large skillet, heat 3 tablespoons of olive oil and sautee the onions and garlic for about 5-10 minutes or until transparent.

Add the cherry tomatoes and sautee about 10 minutes. Add the canned tomatoes and tomato paste and simmer another 10 minutes. Salt and pepper to taste.

Add the parsley and basil and simmer another 10 minutes.

I also browned about a pound of ground beef in another skillet and then added it to the finished sauce.

The sauce was perfect and I cried a little that I had to add meat to it. But lasagna is just so boring without meat.

Lasagna Recipe

1 box of lasagna noodles

1.5 pounds ricotta cheese

1 cup shredded mozzarella..or white cheddar...or asiago (I used imported provolone)

1 cup of fresh grated parmigiano-reggiano cheese

Meat Sauce (recipe above)

Boil the lasagna noodles for about 6-7 minutes. You want them to still be a bit firm when you remove them from the pot. Drain the noodles and lay each noodle on paper towel to absorb any excess moisture.

Mix the ricotta, mozzarella, and parmesan cheese in a bowl and set aside.

In a 9x13 pan (or lasagna pan), put a layer of the meat sauce on the bottom of the pan.

Then put down a layer of noodles, overlapping the edges.

Take 1/3 of the cheese mix and spread it over the noodles.

Place another layer of meat sauce on top of the cheese layer. Continue with noodles, cheese, sauce. You should have about 3 layers, with the very top layer being sauce. I'll then sprinkle some shredded mozzarella on top.

Cover with foil and bake for about 1 hour at 350 degrees. Allow to cool about 10 minutes before cutting.

corn!

I love corn on the cob. I could eat an entire dozen of corn on the cob for a meal. I could eat it every day. However, sometimes, I have too much corn....too much corn that doesn't taste good on the cob.

I had about 3 dozen ears of corn. Some of it was past its prime...some of it was just not suitable for being boiled (or grilled) and smothered in butter. So, I cut it all off the cob - and then placed 1-cup servings in freezer bags and put them in the freezer.

Now I'll have fresh, locally grown corn for several months. It'll be perfect for my chili, chicken tortilla soup, corn chowder, and just for warming with some butter as a side dish. We had that with dinner tonight and it was so good!

Timbits

When I was in college, I had a friend from Niagra Falls, Canada. Actually, she's still my friend...I just haven't seen her in 10 years! Anyway, she introduced me to great coffee and doughnuts from Tim Horton's. I thought these places were only in Canada until I saw one in Buffalo, NY last October. I didn't stop and have regretted it since.

Fast forward to today. I'm in Southwestern Ohio and what do I see? Tim Hortons! I had to go in for some Timbits. Good lord, this sounds like something terrible...use your imagination! Really though, it's just doughnut holes...but that's not interesting at all.

Mmmmm...Timbits.

Mom Johnson's Macaroni

I'm sure all of our husbands have favorites from mom. This is something that Josh requests quite a bit. I think it's as close as it gets to his mom's version, but of course, I'm sure mom's is better! He calls it "macaroni", but to me, it's "beef-a-roni". Either way, it's pretty darn tasty!

2 Pounds elbow macaroni (cooked al dente)

2 Jars of Del Grosso Meat Sauce

3 small cans of tomato paste

1 large can of tomato juice

1 pound of ground meat

8 slices of American cheese

garlic salt

onion powder

pepper

In a saucepot, combine the Del Grosso meat sauce, tomato paste, tomato juice, and american cheese. Let simmer.

While the sauce is simmering, brown the ground beef in a pan and season with the garlic salt, pepper, and onion powder to taste. Once browned, add to the sauce.

Allow the sauce and meat to simmer until thickened, about 20 minutes. Add the cooked elbows and stir. Turn the heat down to "low" and allow the macaroni to absorb the sauce - stirring frequently. Once everything has thickened, it's ready to eat! Even better as leftovers!

Pioneer Woman's Chicken Spaghetti

I love reading The Pioneer Woman. Hell, I've even found myself envious of her life. She has some great recipes...and this is the 2nd one I've tried. I like it. It's got good flavor and it's one of those comfort foods. Here's the recipe link:

PW's Spaghetti Chicken

Josh said it tastes just like a chi-chi...which is a delicacy where he works. Ramen noodles, cheese (or cheese puffs), onions, and chicken (or other available meat). Nice.

Korean Beef Stir-Fry

Yay! I've finally made a stir fry that I actually like! I served this with rice noodles.

3 tablespoons mirin

2 tablespoons reduced-sodium soy sauce

2 teaspoons cornstarch

1 tablespoon canola oil

8 ounces flank steak, trimmed of fat and very thinly sliced against the grain

1 tablespoon chopped garlic

2 teaspoons chopped jalapeno pepper, or to taste

1 1/2 teaspoons chopped fresh ginger

4 cups mung bean sprouts

1 6-ounce bag baby spinach

1/4 cup chopped fresh cilantro

1 teaspoon toasted sesame oil

2 tablespoons toasted sesame seeds, optional

Combine mirin, soy sauce and cornstarch in a small bowl.

Heat oil in a large nonstick skillet over medium-high heat. Spread steak out in the pan and cook until seared on one side, about 1 minute. Add garlic, jalapeno and ginger and cook, stirring, until fragrant, about 30 seconds. Add bean sprouts and spinach (the pan will be very full).

Pour the mirin mixture into the pan and stir gently until the sauce thickens and the spinach is wilted, about 3 minutes. Stir in cilantro and sesame oil. Serve topped with sesame seeds (if using).

White Chocolate Macadamia Nut Blondies

What can you make with a few ingredients that's sweet and satisfying...and you're out of chocolate?! Blondies! Of course, you can toss in any nuts or chips that you like. This is what I had on hand from making the Blueberry Banana Peanut Butter Bars.

6-7 TBS butter, melted
1 cup brown sugar
1 egg
1 tsp. vanilla extract
1/4 tsp salt1 cup flour
1/4 tsp baking powder (optional, creates lighter blondie texture)
1/2 cup of white chocolate chips
1/2 cup chopped macadamia nuts

Preheat oven to 350.Line an 8x8 pan with foil and lightly spray with PAM.In a large microwave safe mixing bowl melt the butter. Allow to cool for 5 mintues. Mix the brown sugar with the melted butter and beat until smooth. Beat in egg and then vanilla. Add salt, stir in flour and baking powder (if using). Mix in any additions .Pour into prepared pan and use a greased spatula to evenly spread mixture in pan and level the top. Bake for 20-25 minutes or until set in the middle. Cool on rack before cutting.

Blueberry Banana Peanut Butter Bars

Josh found this recipe in an issue of Backpacker Magazine and boy, am I glad he did! I love these suckers. Chewy, crunchy, fruity.....good in every way!

1/4 Cup honey

1/4 Cup brown sugar

1/4 Cup peanut butter

2 Cups of flake cereal (preferrably bran flakes or kashi flakes), crushed

1/2 Cup dried blueberries

1/2 Cup slivered almonds (or nut of choice)

1/2 Cup dried banana chips

1/3 Cup of white chocolate chips

Break the banana chips into small pieces and set aside. Heat the honey and brown sugar in a large skillet and simmer for 1 minute. Over cooking will make the bars brittle. Removed the pan from the heat and stir in the peanut butter. Add the remaining ingredients and stir well.

Coat the bottom and sides of an 8-inch square pan with vegetable oil or PAM. Scoop the mixture into the pan and pack down evenly. Freeze for 30 minutes. Transfer the contents of the pan to a cutting board. Allow to come to room temperature and cut into 9 bars.

Can keep in freezer for 3 months.

One $4 Chicken. Endless meals.

The $4 roasting chicken is a great thing. I can rotisserie it or roast it...get a good meal out of it. Then I can remove all of the remaining meat and use it for chicken salad, tossed into a salad, or use it for enchiladas. Then I can take the carcass and the giblets and make oodles of chicken stock. This $4 chicken can give me about 8 pints (16 cups) of stock.


Let's do the math. A box of chicken stock is around $3.50 a box. Maybe more. That's about 32 oz. I have about 128 oz just from one $4 chicken. That saves me at least $14.00.



Chicken Stock
1 $4 Chicken carcass and giblets
1 big pot of water
1 onion
3 carrots
3 ribs of celery
3 garlic cloves
2 bay leaves
salt/pepper



Simmer all ingredients together for about 6-8 hours. Done.

Jambalaya

I'm revising this post. Since I've started making jambalaya, it's gotten better...and so have my photos. I use a lot of the Creole Seasoning, to give it some heat!

1 lb. boneless chicken

1 lb. shrimp, boiled in Zatarain's and peeled;

1 lb. (hot) smoked andouille

1 large onion, chopped
1 bell pepper, chopped
3 - 6 cloves garlic, minced

4 ribs celery, chopped
3 small cans tomato paste
1 28-oz. can tomatoes
8 cups good dark homemade chicken stock
Creole seasoning blend to taste (or 2 - 3 tablespoons);

1/2 package of frozen okra
2 bay leaves
Salt to taste
4 cups long-grain white rice, uncooked

In a sauté or frying pan, brown the chicken, sprinkling with Tony Chachere's seasoning if you've got it; a bit of salt, black pepper and red pepper otherwise. Don't brown if using leftover cooked bird, but you still might want to season the meat. Tear or cut the meat into bite-size pieces.

Brown the sliced smoked sausage or andouille and pour off fat.

In the pot, sauté the onions, garlic, peppers and celery in oil until onions begin to turn transparent.In the same pot, while you're sautéing the "trinity", add the tomato paste and let it pincé, meaning to let it brown a little. What we're going for here is an additional depth of flavor by browning the tomato paste a little; the sugar in the tomato paste begins to caramelize, deepening the flavor and color. Keep it moving so that it browns but doesn't burn.

Once the vegetables are translucent and the tomato paste achives sort of a red mahogany color, deglaze the pan with the about 2 cups of the stock, scraping the bottom of the pan to mix up any browned bits, and stir until smooth, making sure the sautéed vegetables, paste and stock are combined thoroughly. It should be fairly thick.

Add the Creole seasoning, tomatoes and salt to taste. Cook over low-medium heat for about 10 minutes. Add the meat and/or seafood and cook another 10 minutes; if you're using seafood, be careful not to overcook it.

Add the rest of the stock, okra, check seasonings, and stir in the rice, combining thoroughly. Cook for about 20-25 minutes, or until the rice has absorbed all the liquid and is cooked through. If you haven't checked your seasonings before adding the rice, it's too late! It's much better for the rice to absorb the seasonings while it's cooking. Check seasoning anyway, then turn the heat down to low-medium and let the sauce thicken up a bit, with the pot uncovered, stirring frequently, for about 10 minutes. Stir thoroughly to combine all ingredients. When the jambalaya has thickened up a bit and has reached the "right" consistency (you'll know), it's done.

Chicken Cacciatore

You can't go wrong with Ina Garten. You can't go wrong with Giada DeLaurentiis, either. This is my version of Giada's Chicken Cacciatore. As rich as it looks, it's a pretty light dish - even moreso if you don't bread the chicken.

4 chicken breasts (skinless/boneless)
2 teaspoons salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
1/2 cup all purpose flour, for dredging
3 tablespoons olive oil
1 large red bell pepper, chopped
1 onion, chopped
3 garlic cloves, finely chopped
3/4 cup dry white wine
1 ( 28-ounce) can diced tomatoes with juice (San Marzano works best)
3/4 cup reduced-sodium chicken broth
3 tablespoons drained capers
1 1/2 teaspoons dried oregano leaves
1/4 cup coarsely chopped fresh basil leaves

Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly. In a large heavy sauté pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and sauté just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, sauté it in 2 batches. Transfer the chicken to a plate and set aside. Add the bell pepper, onion and garlic to the same pan and sauté over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, capers and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs. Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.

The Macaroni & Cheese Project: Recipe 004

Salt, to taste

1 pound elbow macaroni

1 (12-ounce) can 2 % reduced-fat evaporated milk

2/3 cup low-fat milk (2 %)

1/4 teaspoon dry mustard

1/8 teaspoon garlic salt (optional)

Pinch cayenne pepper

2 teaspoons cornstarch

8 ounces 50 percent light cheddar cheese, grated (about 2 cups)

4 ounces fontina cheese, grated

DIRECTIONS:

1. Bring 2 1/2 quarts water to a boil in a large saucepan. Stir in 2 teaspoons salt and the macaroni; cook until the pasta is completely cooked and tender, about 5 minutes. Drain the pasta and leave it in the colander; set aside.

2. Add the evaporated milk, 1/2 cup of the 2 percent milk, mustard, garlic powder (if using), cayenne, and 1/2 teaspoon salt to the now-empty saucepan. Bring the mixture to a boil, then reduce to a simmer. Whisk the cornstarch and remaining 1/4 cup milk together, then whisk it into the simmering mixture. Continue to simmer, whisking constantly, until the sauce has thickened and is smooth, about 2 minutes.

3. Off the heat, gradually whisk in the cheddar and gruyere until melted and smooth. Stir in the macaroni, and let the macaroni and cheese sit off the heat until the sauce has thickened slightly, 2 to 5 minutes.

THE VERDICT:

DIFFICULTY: Very easy.

TEXTURE: Creanmy and smooth, yet it has a nice, thick texture. The longer you leave it on the stove, the thicker it becomes. Mmm.

TASTE: I'm realizing that fontina is the magic cheese. It makes everything taste wonderful! The extra spices gave the mac'n cheese extra depth.

REHEAT FACTOR: On pulling it out of the fridge, I noticed that it congealed into one large mass of mac'n cheese, similar to baked macaroni. Once nuked, it was a bit drier, but tasted just fine.

OVERALL: I was surprisingly pleased with this stovetop version of mac'n cheese. I would definitely make it again. I give this recipe 4½ out of 5 stars.

Crunchy, Beer Battered Fish

Everyone should eat more fish, but I haven't really found any way to prepare it that Josh really likes. His idea of fish is the frozen stuff - already coated in batter. There's got to be a better way! Since beer usually makes things better...I've added it to Ina Garten's recipe.

1 1/2 pounds fresh cod fillets (choose thick ones)

Kosher Salt and freshly ground black pepper

1/2 cup plus 1 tablespoon all-purpose flour

1/2 tablespoon baking powder

1/2 teaspoon freshly grated lemon zest

1/8 teaspoon cayenne pepper

1/2 cup beer of choice

1 extra-large egg

Vegetable oil, for frying

Lay the cod fillets on a cutting board. Sprinkle both sides with salt and pepper. Cut the fillets in 1 1/2 by 3-inch pieces.

In a bowl, combine the flour, baking powder, lemon zest, cayenne pepper, 1 teaspoon salt, and 1/2 teaspoon pepper. Whisk in 1/2 cup of water and then the egg.

Pour 1/2-inch of oil into a large (12-inch) frying pan and heat it to about 360 degrees F.
Dip each fillet into the batter, allowing the excess to drip back into the bowl. Place it very carefully into the hot oil. Don't crowd the pieces. Adjust the heat as needed to keep the oil between 360 and 400 degrees F. Cook the fish on each side for 2 to 3 minutes, until lightly browned and cooked through.

Remove to a plate lined with a paper towel. Sprinkle with salt and serve hot.