Saturday, October 19, 2013

devils food - white chocolate lemon and lavender fudge with roasted pecan crust

white chocolate lemon and lavender fudge with roasted pecan crust

If you adore white chocolate as much as we do, then prepare yourself for a lovely surprise.  Rich, creamy and delightful with just a hint of lemon and lavender, fresh from the garden.  A small bite is sure to satisfy. Delicious served with a hot cup of coffee or tea. 




ingredients:

16 ounces guittard or ghirardelli white chocolate chips
1 can eagle brand sweetened condensed milk
3 tablespoons unsalted butter
1/2 teaspoon of good quality lemon extract
1 heaping tablespoon fresh culinary lavender or half tablespoon of dried lavender, minced
1 cup raw, unsalted pecans or walnuts, coarsely chopped and pan roasted

Line an 8x8 baking pan with parchment paper.  Place the pecans in a pan over medium-high heat for about 5-6 minutes.  Gently shake the pan to allow even roasting.  Layer the bottom of the lined pan with the roasted pecans.  




Meanwhile, bring about an inch of water to a simmer in large sauce pan.  Use a glass mixing bowl that is slightly larger than the sauce pan insuring that the water falls below the bottom of the bowl.  Add the milk, extract, lavender and butter to the bowl and blend well. 




Slowly add the chips, stirring constantly to keep them from burning, this should take about 6-7 minutes. Once all of the chips have melted, carefully pour the mixture over the layer of roasted pecans.  




Put the fudge into the fridge and allow to cool for 2 hours.  This can also be stored in the freezer. Once set, invert on a cutting board and cut into bite size pieces.  Enjoy!



Shannon and Jill 

Friday, October 18, 2013

wonder breads - the master dough recipe

We love bread.  Sweet, savory and free form artisan.  We use the Healthy Bread in Five Minutes a Day, Master Dough Recipe authored by Jeff Hertzberg, M.D., & Zoe Francois.  Do not be intimated!  The recipe is super simple and anyone can make it effortlessly.  Here is the recipe.




Master Dough Recipe

yield: 4 - 1 lb loaves or 4 - 1 lb pizza crusts or flatbread

5 1/2 c Whole wheat flour (or White whole wheat flour, our preference)
2 c All-purpose, unbleached flour
1 1/2 T Granulated yeast
1 T Kosher salt
1/4 c Vital wheat gluten
4 c Lukewarm water (no warmer than 105 degrees)
Parchment paper for the pizza peel


Measure the dry ingredients into large plastic storage container and whisk together.  You may also choose to throw ingredients into your kitchen aid and whisk.  Mix in lukewarm water all at once.  Using the paddle of your mixer (or hands if you prefer) mix without kneading.  It is finished when everything is uniformly moist, without dry patches.  This process is literally complete in a couple of minutes.

Scoop dough into large plastic storage container and cover with lid (not airtight).  Allow to rise approximately 2 hours.  After rising store in refrigerator for up to 14 days.

This recipe is as simple as I have recorded it.  Do not knead!  Do not punch down!  Once refrigerated, the dough will have shrunk back down into itself and will be a little easier to work with.  You will have great dough in which to bake free form bread, pizza or flatbread. 




To Bake:

Prepare pizza peel with a sheet of parchment paper.  Sprinkle top of refrigerated dough, in container, with a dusting of flour.  Pull out a grapefruit sized piece of dough.  Gently stretch the surface of the dough around to the bottom on all four sides, rotating a quarter-turn as you go to form a ball.  This process should not take more than 40 seconds.  

Form a narrow oval-shaped loaf and let it rest, loosely covered with plastic wrap, on the prepared pizza peel for 90 minutes.




Thirty minutes before baking, preheat the oven to 450 degrees with a baking stone on the middle rack.  place an empty broiler pan under the stone on the bottom rack.

Paint loaf with a little water, slash top with serrated knife and sprinkle with an assortment of seeds.

After the thirty minute preheat, slide prepared bread on parchment, onto the pizza stone.  Quickly pour 1 cup of hot water into the broiler pan.  Close door to steam bake for about 25 - 30 minutes.

When baking is complete, allow loaf to cool on a wire rack.  Slice or tear and enjoy!

Jill

Wednesday, October 16, 2013

ragin' cajun - sweet potato-potato salad


 sweet potato-potato salad

This is an adaption of grandma's famous potato salad.  Sorry grandma, just a few changes!  We decided to clean up the recipe by adding sweet potatoes and leaving the skins on.  The key to this recipe is to use freshly boiled eggs, still hot to the touch while whipping in the mayo and relish, creating a creamy dressing more remenisint of salad dressing then egg salad, which you'll then add to the boiled potatoes.  




yield: 6- 1 cup servings
ingredients: 

6  red potatoes cubed, cooked with the skins on
2  sweet potatoes cubed, cooked with the skins on
6  eggs, hard boiled and peeled
1/2  cup of mayonnaise or Follow Your Heart vegenaise (my favorite)
1 heaping tablespoon of Mt. Olive reduced sodium, sweet pickle relish
"How You Call It" cajun seasoning, to taste - any low sodium, cajun seasoning will do
 salt and pepper to taste

preperation:

Boil the potatoes until soft, about 20 minutes.  In the meantime make your dressing by mashing the hot, boiled eggs until creamy using a potato masher or a fork.  Add the relish, mayo and the cajun seasoning until well blended.  Set aside. When the potatoes are tender, drain and transfer to a large bowl. Let the potatoes cool for about 15 minutes. Once the potatoes have cooled slightly, slice, dice, and powder the potatoes using your hands.  Next, add the dressing, insuring not to leave a drop behind, stir until creamy, leaving a few chunks of potato for texture.  The consistency should be similar to a 'smashed' potato.

Shannon











ragin' cajun - etoufee

Crawfish Etoufee



I was introduced to Etoufee by my sister and brother-in-law, Charlotte and Jerry.  Their version is the classic cajun recipe.  I decided to clean it up and bit and happened upon a local's, Holly Clegg's cleaned up recipe. This recipe is my own adaption of  Holly's Crawfish Etoufee recipe.  Holly Clegg is a Baton Rouge resident and author of more than a dozen cookbooks.  I've changed a few of the ingredients to suite my own taste.  Please feel free to do the same as needed.

Makes 4-1 cup servings:

Ingredients:

  • 2 Tbsp olive oil
  • 3 Tbsp whole wheat flour
  • 1 onion, chopped
  • 1/2 chopped sweet yellow bell pepper
  • 1 tsp Spice World Premium Minced Squeeze Garlic
  • 1 cup low sodium vegetable broth
  • 1 Tbsp paprika
  • 1 12 oz Boudreaux's Brand Crawfish Tail Meat, thawed (or fresh if you like to peel and devein)
  • Salt and pepper to taste
  • How You Call It Cajun Seasoning to taste
  • 1 bunch green onions, stems only, finely chopped
  • 2 cups brown rice or quinoa, cooked 
  • homemade potato salad (optional)




In a large nonstick skillet coated with nonstick cooking spray, combine oil and flour.  Cool over medium heat until light brown, about 6-8 minutes, stirring constantly.  Add onion, yellow pepper and garlic.  Saute until tender, about 5 minutes.


Gradually add broth and stir until thickened.  Add paprika and crawfish.  Bring to a boil, reduce heat, cover and cook for about 15 minutes, stirring occasionally.  Season to taste.

Add green onions and cook another few minutes before serving.



To serve add 1/2 cup cooked brown rice/quinoa to bowl.  Add 1 cup Etoufee on top of rice.  Top off with a good sized dollop of potato salad.  Enjoy!


devil's food - betsy's gooey chocolate chip cookies


sweet and naughty treats to tempt.






Betsy is a hispanic immigrant who graciously passed along this cookie recipe to me a few years ago.  I was given very specific instructions not to change or make any substitutions with the ingredients and the method of preperation for these decadent cookies.  In order to preserve the beauty of how this recipe was given to me, I have decided to present it in its exact entirety.  I have had my share of chocolate chip cookies and in my humble opinion, these are by far the best.  My only disclaimer: these cookies are dangerous to have around! Waste not want not.


ingredients:

2 eggs
1 tablespoon madasgar vanilla
1 cup firmly packed, dark brown sugar
1 cup superfine c & h bakers sugar
2 sticks unsalted butter, room temperature
1/2 teaspoon baking soda
1 teaspoon kosher salt
3 cups organic all purpose flour
2 packages guittard milk choc chips ---- you can find these at williams sonoma if your local grocery store fails you.

bring oven to 405 on convection / bake or 415, just bake. 
OK, this is all about the technique...
using a mixer like a kitchen aide,
blend sugar, vanilla, butter and eggs on low (2) until well mixed.
scrape the bowl
turn to speed 3 or 4 and add salt and baking soda and add flour a little bit at a time until mixed thoroughly.
mix in two bags of milk chocolate chips




wrap with plastic wrap, roll in to a long roll and chill for a couple of hours
break off large chunks


my prefernce is 405 / convection / bake in my viking oven. Put them in for 5-6 minutes.
if you use bake, 415, it will take longer but do not let them brown.



with best wishes, 
Betsy

*In my experience, these cookies are best eaten within the first two days of baking. I choose to make 3 smaller logs, one to bake right away, the other two to freeze for the future baking. Enjoy!!

Shannon and Jill









Wednesday, October 9, 2013

smoothie queens - very cherry smoothie


I always feel great when I start my day with a healthy smoothie. This is a nutritious treat any time of day. Sweet, yet tart. 


Fill up your blender: Serves one... unless you decide to split with your favorite person.



10 ounces of cold water
1 cup pitted, frozen or fresh cherries
1/2 cup plain, non-fat greek yogurt
2 tbs milled flax seed
1 handful of spinach...or your favorite greens
1/2 cup of ice

 If you'd like to sweeten it up, add a drop of honey, a packet of Stevia or a protein powder of your choice. Blend until smooth. You've got a meal in a cup!



Shannon

Monday, October 7, 2013

pizza - whole wheat kale and cheese pizza, clean and simple

I don't know about you but I have a thing for kale..... and whole wheat pizza!  What a beautiful marriage.  Add your favorite cheese or cheeses and voila!  Pizza heaven! This is a not-so guilty pleasure of mine. In my book, there's nothing wrong with the super-food kale and homemade whole wheat pizza dough. Yesss.
This is a small personal pizza but could easily be quadrupled into a large pizza pie.

grab from your pantry and fridge:

1 handful of dough about the size of a small orange (from the master dough recipe).
1/4 cup of flour for dusting the pizza peel and your hands.
1 handful of baby kale or any other super-greens, such as spinach.
2-4 oz of your favorite cheese, grated....today mine happens to be mozzarella.
1 tablespoon of good evoo or olive oil to drizzle on top of the pizza before you send it into the fire.
 black pepper or crushed red peppers to taste

preperation:

Preheat the oven to 450. Pull out the parchment paper, the pizza peel and a rolling pin. Lay a sheet of parchment paper over the pizza peel, this will help to keep the mess to a minimum.  Grab a chunk of dough and dust it with flour to help prevent the dough from sticking to your hands.


Take the dough, sprinkle it with a little bit of flour and plop it onto the peel.  Roll the dough into any shape or thickness that makes you smile.  You might need to add a tad more flour to keep it from sticking.  I like my pizza napoleon style, maybe a 1/4" thick but honestly, depending on the day, my pizza comes out resembling countries like Africa or South America. No joke. Still tastes divine.



Once it's rolled to your liking. Spread half of the freshly grated cheese on the dough, add the kale, finish spreading the rest of the cheese on top. I like to add fresh cracked pepper or red pepper flakes on top then drizzle the evoo all over the pizza. So good.




Slide the pizza with the parchment paper on top of a pizza stone on the middle rack of the oven. Set the timer for 10 minutes....you may need to check for even baking and turn the pizza around and bake for an additional 5 minutes.


Trust me, you'll know when it's ready. Take it out once the edges are a golden brown and the cheese is bubbling.  Pizza HEAVEN!


Oh my! Grandma would sure be proud!

Shannon


Sunday, October 6, 2013

fall harvest - squash and leek soup

Even though I currently live in Texas and the outside temperature hasn't dropped below the mid 80's, I still have a craving for all the goodness that the fall season brings.  This soup was just the thing to satisfy that craving.  Keep in mind that any type of squash can be used.  I just so happened to have acorn squash on hand.  Easy, nutritious and delicious!

Serves 4 -6

2 medium acorn squash peeled, seeded and diced into 3/4 inch cubes
2 leeks sliced thin
1 head of garlic (cut off 1/4 inch of the top tips of the cloves, exposing each clove)
3 cups of low sodium vegetable or chicken broth
1 tbs coconut oil (olive oil would be fine too)
salt and pepper to taste

Preheat oven to 350.  Remove the outer skin of the garlic and place the whole head onto a piece of foil and make a tent around it.  Bake for 50 minutes.  Let cool for at least 5 minutes before you handle it.

Heat the oil over med-high heat, add the sliced leeks and saute' for 7-8 minutes, then add the cubed squash and the roasted garlic and saute' for another 2 minutes.  Next, add the broth.  Stir and season with a few shakes of salt and pepper.  Simmer for 20 minutes or until the squash is tender.  Remove from heat and carefully ladle the soup into a blender or food processor two cups at a time, and pulse until smooth.  Make sure you lift off the steam cap and aways place a kitchen towel over the top of your blender to protect you from potential burns.  Continue to puree in 2 cup batches, season with salt and pepper as desired.  Garnish with a dollop of soft goat cheese or greek yogurt and pecans.  Enjoy!

Shannon Marie

fall harvest - roasted golden sun tomato's

It's the end of garden season in Oregon.  Yesterday, I picked the last of the tomato's and started pulling out the dying plants.  There is really no way that my family can eat all those tomato's before they start to go bad.  So I decided that I had better get a roastin'!



I had more green tomato's than goldens.  So what do I do with with those green goldens?



I dumped into a brown paper bag.  I use a Trader Joes bag, but any bag will do.  Roll the top to close and clamp.  In about 5 days or so, there will be enough ripened goldens to roast or eat!


I lined a baking sheet with foil to save on clean up and began to toss the goldens on.  You need about 2 pounds of tomato's to fill a rimmed baking sheet with a single layer.  Toss with a drizzle of good olive oil and house seasoning.  Mine is sea salt, garlic powder and crushed red peppers.



Slide your pan of little beauty's into a 400 degree preheated oven.  It will take about an hour to roast, give or take.  I like ours a bit on the charred side so the tomato's stay in the oven until they do char.  After a half hour of roasting you will notice a sweet, delicious aroma and see that the tomato's are collapsing.  mmmm.  So good.  At this point you can give a little toss just so they don't stick.




Here is my finished product.  What will I do with this sweet, slightly charred goodness?  Oh the things I can do!  This can be added to a quinoa salad, steamy stews and soups or sauces for pasta.  Delicious!  This batch I will freeze to add to a fall dish later in the season.

Jill