Apple Pie Battle of the Sexes

I've agreed to let my husband, Brian, battle me in the State Apple Pie contest at this year's Durham Fair. Last year we both entered items in the baking competition, but different categories. Two of mine earned "first premium" ribbons---zucchini bread and baklava---but my apple pie earned a dismal "third premium." The pie was a hippy version with a whole wheat flour crust, and my top crust cracked on the drive over to the fair. Brian scored a "first premium" ribbon for his classic French macarons in the Guys Only category. His taste of victory whet his appetite for more, and he has set his sights on...his wife.

So, the stakes are high---very, very high and it definitely feels like a Man vs. Woman thing even though Brian would argue vehemently that it's not. I have decades of baking experience under my belt and actually considered becoming a pastry chef. Brian has a strong competitive spirit and fine (read: maddening) attention to detail. We learned last year that the judges want a very simple traditional apple pie. Normally I'd say, "Screw that!" and do another hippy version, maybe with some kind of pecan streusal sprinkled on top and agave syrup for the sweetener, but I can't risk earning another third premium and suffering lifelong humiliation if Brian should score higher. So traditional it is.

We're both making trial pies tonight. I'm using the following Alton Brown recipe for inspiration and will be going for a traditional appearance with a few, hopefully delicious, taste twists thrown in.

http://www.foodnetwork.com/recipes/good-eats/super-apple-pie-recipe/index.html

I'll keep you posted with photos and updates and would love feedback.

Wish me luck!

Cukes and more cukes

Anybody else have lots of cukes? A link to a huge collection of cucumber recipes:


http://awaytogarden.com/cucumber-growing-qa-and-the-best-pickles-ever#more-15073

Oh-My-Goddess Dressing

Still waiting for most of our tomatoes (only sungolds have ripened for us so far), but we've had plenty of cukes and the herbs keep growing, so..... goddess dressing for our steak salad w/garden cucumbers. oh my!

1/2 cup plain yogurt
1/4 cup sour cream
1/4 cup mayo
1/2 cup packed garden herbs (I used oregano, basil, thyme, sage and rosemary)
2 cloves garlic
1 slice lemon
salt and pepper (not too much--this is so flavorful already)

Food process and chill until ready to use.

Caprese Pasta Salad

A great, easy pasta salad w/ingredients that everyone (at least everyone w/any common sense) likes:

1/3-1/2 cup olive oil (depending on how much coating you like on your noodles)
1/8-1/4 cup balsamic (how much zing do you like?)
a couple spoonfuls of pesto (optional)
1 clove garlic (or more!)
salt and pepper to taste
1 pound pasta (farfalle or orechiette work well)
1/2-1 pound fresh mozz, diced
1 pint cherry tomatoes, halved or quartered
1 cup basil leaves, julienned

Combine oil, vinegar, pesto, garlic salt and pepper in a big bowl. Add cooked pasta, mozz, tomatoes and basil and toss. Enjoy!

Recipes from the Garden: Ham and Leek pizza

I found some volunteer leeks growing rampant in the vegetable garden (so that's what those giant, globular flowers were last summer). I got rid of most of them to make way for tomatoes and cukes, but left a few, hoping they will self-seed again this summer.

Anyway, I sauteed a vidalia onion w/the white parts of the leeks and some garlic for about 20 min, then topped the pizza w/red sauce, mozz, the onion mix and ham and the green parts of the leeks. It was a good spring-but-not-quite-feeling-like-spring-because-it-won't-stop-raining meal.

Yummy Granola Mix

Oven: 325

Mix:
2 cups oats
1/4 cup flaxseed or wheat germ
1 tsp cinnamon
1 tsp salt
1/4 cup sunflower seeds or soy nuts

Mix:
1/3 cup oil (or 1/2 for more clumps)
1/3 cup honey (or 1/2 for more clumps)
1 tsp vanilla

Pour wet ingredients into dry ingredients. Mix well with hands, forming clumps.

Bake 10 minutes. Add 1/3 cup nuts and 1/3 cup coconut. Bake 10 minutes more.

Remove and cool. Add dried fruit and choc chips, if desired.

Pizza--the Joy of Adam

This is basically the Joy of Cooking pizza dough recipe tweaked by me based on my dude-in-law Adam Shopis' research and teachings.

Mix 2 1/4 tsp. yeast in 1 cup hot water.

In Kitchen Aid bowl:
3 1/2 cups flour
1 Tbsp Salt
1 Tbsp Sugar
2 Tbsp Olive Oil
Mix with wooden fork or paddle attachment on low.

Add yeast/water. Add between 1/4-1/2 cup more water. Mix with fork until it starts to come together.
Then use bread hook attachment and mix on medium low for 10 minutes. Dough should stick to bottom of bowl but not sides. Add water or flour accordingly if necessary.

Coat large bowl with oil. Form dough into a ball and put in bowl. Cover tightly with lid or plastic wrap. Let rise 60-90 minutes in a warmish place. Sometimes I start the dough in the oven for 10-15 minutes with the oven light on, but you will have to remove it in order to:

PREHEAT THE OVEN TO IT'S HIGHEST SETTING FOR ONE HOUR. If you have a convection oven, use that setting. Make sure the pizza stone is in there on the lowest rack.

Make your pizza as usual, but if you've preheated properly, the pizza should only take 4-7 minutes so WATCH IT VERY CLOSELY until you know how quick your oven is going to cook your pizza.

The great thing about this dough is you really can't screw it up too badly (and believe me I've tried). It's going to be soft, crispy brown on top with crust bubbles and it is always delicious. Mangia!!!!

Sardines with Capers and Pasta

I bought a package of sardines in olive oil a couple months back after having read that they're a safe and sustainable source of Omega 3s (not to mention cheap). But, they lingered in my cupboard because I did not know what the heck to do with them. I looked for recipes online, and the majority of them were dips, not something I'm overly interested in. So, I decided to try the following, and really really liked it. My husband liked the taste but not the smell. My 21 month old daughter liked the flavor of everything together, but wasn't a big fan of the fish itself. I'm going to make it a couple more times, and fully expect everyone to be on board by the third try. Let me know what you think!

----------------

Sardines in Olive Oil, Lemon, and Capers over Pasta

Saute a chopped onion or a few shallots over low heat in a generous amount of olive oil. After the onions have softened a bit, add a clove or more of chopped garlic. Continue to saute over low heat until the onions are translucent. Add the capers, with some of the pickling juice, and the juice of one lemon, and allow it all to heat up together. Add two or more cans of sardines packed in water or olive oil, and allow them to heat through. I recommend the olive oil packed sardines. They have a better look and texture. Add your cooked pasta, salt and pepper to taste, and toss them all together, breaking up the sardines a bit. I used whole-wheat angel hair pasta. The sauce was definitely able to stand up to the whole wheat. You may want to add some of the saved pasta water here. I didn't the last time I made it, but will the next time since I think it'll improve the "sauciness." Sprinkle with fresh chopped parsley and Parmesan and serve!

Oatmeal: From yuck to yum!!

Here is a great idea from our guest blogger, Jim: 

I never liked Oatmeal. As a kid I remember my Grandma or Aunts trying to convince me to like it by covering it with sugar. My Dad would try to get me to like it by putting maple syrup on it. Sleepovers at friends houses would run up the risks of being served instant oatmeal. To me, it just seemed like yesterdays cereal, warmed up a bit with some raisins thrown in. 

From College on I never had to deal with oatmeal. Might sit across from someone in the cafeteria shoveling warm paste into their mouth, but that was about it. As soon as I was out of the dorms, and to this day, regardless of who I lived with, I was the cook, chef or primary destroyer of food goods in all households and oatmeal was not in my arsenal. 

About 15 years ago I read a fitness and health book written by a guy named Bill Phillips. In his book he talked a lot whole grains and unprocessed (or less processed) foods. I was struck by the idea that forcing my body to work harder by digesting whole grains I could almost get some free exercise by just eating. Oatmeal was at the top of his list of healthy whole grains. 

To be clear, he was talking about WHOLE OLD FASHIONED OATS. Not the packages with sugar and malt in them, and not even 1-minute oat, which he explained were whole oats that had been further pressed and perforated or cut down into smaller pieces to make them absorb liquid quicker. That secondary processing did make them cook quicker, but it also was robbing your body of the chance to get that extra 'exercise' of breaking them down. 

It struck me that the less I cooked them, the more my body would have to work to digest them, and this is how I came up with the way I cook oatmeal. Steeping instead of boiling yields a light fluffy oatmeal instead of soup or paste. I love it because it is very quick and easy to do before school, requires no planning as you can always come up with a variation based on what you have in your kitchen, and my girls will eat it a few times a week with no protest. 

1.5-2.5 cups liquid * 

3 cups whole old fashioned oats (eyeball this. after a few tries you will figure out how many oats to add so all the liquid is absorbed.  you need a lot less liquid than you think.  if there is too much liquid left, you can strain it out)

pinch salt 

unsalted nuts (optional) 

raisins (optional) 

sugar (optional) 

* water is the most healthy choice, but produces a finished product too bland for me so I use milk (skim or vanilla soy) or 1 cup juice (apple, cranberry.)   Liquid combos that work: water and cranberry or apple, soy milk and cranberry or just milk.  Don't try cow milk and juice...train wreck!

Take a big saucepot and put it on high heat. Add all 3 cups of liquid and pinch of salt bring to boil uncovered. As soon as the liquid starts to boil add the oats and stir for 30 seconds or until all oats are wet, then cut the heat and cover with a tight lid. 

Let oatmeat steep for 5 minutes (covered) then fluff with fork and serve. For my girls I garnish with what they call a "sugar spoon" which is a teaspoon pressed into the top of their oatmeal filled with sugar. 

Variations: 

When adding spices I add them right after I add the liquid to the saucepot. Raisins or other dried fruit I add right after the oats, just before I kill the heat and cover the pot. Nuts I add right at the end of the steep (the cover and let steep for additional minute or two.) 

Apple Pie - Use apple juice as your juice, add cinnamon with the salt and add an apple finely diced when you add the oats. 

Gingerbread - Use cranberry as your juice and add nutmeg, clove, all spice, cinnamon and ginger with the salt. (you can really amp this one up by replacing 1 cup of liquid with coffee or expresso. Being a complete cheapskate I use the coffee left over from the prior day. 

Cranberry - Use cranberry as your juice and add dried cranberries (or Craisins) with the oats and pecans at the end.

 

I can't wait to try this!

lunch today

velvety lemon chicken soup. i've made it lots of time.....always delicious. and it's quick!

http://www.epicurious.com/recipes/food/views/Velvety-Lemon-Chicken-Soup-14580

My Go-To Meal

Okay, ladies, I recognize that with young ones you do need to present healthy meals and did so also when I had young ones. I also admit that I was much more creative in the kitchen when I was a stay-at-home Mom. But now since it is only the two of us we generally are very easy to please and only go full hog during holidays. So, I LOVE easy.


So, what do I keep in my freezer to put together really quickly that will tantalize the taste buds? I keep several bags of Cavatelli made with Ricotta and several bags of frozen chopped broccolli. If I am lucky I will also find a few Sweet Italian Sausage links but it is not essential to the meal but sure does add zip.

Here goes:

Chop two LARGE onions
10 cloves of garlic sliced thin or chopped, I prefer sliced(I generally use more...the more the better...the more the sweeter)
Two bags of frozen Broccolli
About 1/2 cup of chicken broth, just enough to steam up the broccoli and keep the pasta moist (If none available you can use some of the pasta water.)
Salt and Pepper to taste
Olive Oil, of course
One pound bag of frozen Cavatelli
~1/4 cup white wine

Sautee garlic and onion till golden in olive oil (I don't skimp). When golden add brocolli and sautee over HIGH heat for about three minutes. Add broth and wine and cover for about 3 minutes over Medium Heat or until fork tender. Cook Cavatelli. When done mix all together and serve.

Now, if you are fortunate to have sausages on hand you either barbecue them (that's what we do on our Jenn-Aire), broil them, or fry them. Start the sausages before you start the broccolli. When sausages are cooked (I like mine crispy) slice into pieces. When the broccolli mixture is done add the sliced sausages and cook for about another three minutes to meld all the flavors.

Of course you can always sprinkle with some cheese if you choose. Very easy and SO VERY DELICIOUS. And yes, this is healthy. But I also admit that it is just as easy to pop some Trader Joe's Orange Chicken in the oven and have dinner twenty minutes later.....that's when I get lazy.

Hope you have a chance to make this. It really is quite tasty. Sometimes we treat ourselves to some already made broccoli rabe and sausage from A&S. Broccoli Rabe is a very healthy food. Sausage, probably not so much!

Bon Apetito
Nicki

Giada's Couscous

this was so good and easy and pretty too! apples, cranberries, almonds and maple syrup....yum!

http://www.foodnetwork.com/recipes/giada-de-laurentiis/israeli-couscous-with-apples-cranberries-and-herbs-recipe/index.html

I saw this on the food network and gave it a try. I really liked it and it was super easy. Enjoy with crunchy bread.

I also like it because it is super cheap and most likely you have all the spices already.

I copied the recipe below but here is the direct link to the food network site: Moroccan Soup

Moroccan Spiced Chickpea Soup

Cook Time:1 hr
Level: Easy
Yield: 6 servings

Ingredients:

1/4 cup extra-virgin olive oil, plus more for garnish
1 large onion, medium diced
6 to 8 cloves garlic, pressed
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1 heaping teaspoon sweet paprika
1 (14.5-ounce) can chopped tomatoes
3 (15-ounce) cans chickpeas, drained and rinsed well
1 quart vegetable broth or reduced-sodium chicken broth
1 teaspoon sugar
Kosher salt
Freshly ground black pepper
1 (5-ounce) package pre-washed baby spinach

Directions:

Heat olive oil in a large pot over medium-high heat.

Add onion and garlic and saute until the onions begin to turn translucent; lower heat if browning starts to occur.

Add spices and saute a minute or so.

Add tomatoes, chickpeas, broth, and sugar.

Season with a couple pinches of salt and 10 grinds fresh pepper. Stir well.

Chickpeas should be just covered with liquid. If level is shy, add some water so the chickpeas are just covered.

Bring to a simmer, then lower heat to low and gently simmer for 45 minutes.

Remove soup from heat. Use a potato masher to mash up some of the chickpeas right in the pot.

Stir in the spinach and let heat through until wilted, just a couple minutes.

Season again, to taste, with salt and pepper.

Serve soup, drizzled lightly with extra-virgin olive oil, if desired.

Standby Meal

Here is my standby meal...

Enchiladas (makes about 8 medium or 6 large)

This is a very simple recipe I received from my great friend, Christie. It is very easy and the recipe is on the smaller enchilada sauce can in case you ever forget it (but we added the beans and rice). The can will tell you if you need one or two cans of sauce, I just can't remember.

1 lb Ground Beef
1 can refried beans
2 servings of cooked rice (I use minute rice usually)
1 Bag of Shredded Cheddar Cheese
1-2 Cans of Enchilada Sauce (hot or mild)
Flour Tortillas (any size. I think I use the middle size)

Filling:
Cook Ground Beef and Drain
Cook Rice at Same Time (microwave works well for us)
Add Beans, Rice and 1/3 to 1/2 of cheese bag to Cooked Beef (looks gross but it will taste good)

Make Enchilladas:

Take a Tortilla and add as much of the above filling to it and roll it up
Place filled tortillas into a baking dish (I usually spray it with cooking spray first)
Top with Remaining Sauce and Remaining Cheese

Bake:
Bake at 350 (I think) for 15 minutes just to warm it all up. It will say the temp on the enchilada sauce can.

Enjoy!!

Weeknight GoTo Meal

What's your favorite homemade weeknight go-to meal, something quick but fresh and healthy? When I was in Boston last summer, visiting my brand new nephew, Adam and Mia made french bread pizza with a baguette, something I hadn't thought of in years.....so easy; so good!

Lately, our favorite has been "Rainbow Ramen," made from those cheap ramen noodles that cook up in about 1 minute, mixed with whatever colorful veggies we have and whatever meat we have in the fridge. It's a big hit every time, and since I discard the nasty (but admittedly delicious) packets, it's pretty healthy too. Here's the recipe:

1. Marinade/Meat:
If using meat, julienne and marinate for 30 minutes. For 1 lb. meat:
2 Tbsp. soy sauce
1 Tbsp. minced ginger
1 Tbsp. minced garlic

2. Prepare sauce:
1/4 cup soy sauce
3 Tbsp. rice wine
1 1/2 tbsp. sugar
1 1/2 tbsp. worcestershire
1/2 teaspoon sesame seeds

3. Saute meat in 2 Tbsp vegetable oil over med-high heat. Remove from pan.

4. Saute veggies in 2 Tbsp oil: onions, scallions, red cabbage, carrots, peppers, snowpeas, etc. If using onions, give them a 1 minute headstart before adding other veggies. Cook other veggies 1 minute. Add sauce.

5. Cook 3 packages ramen in boiling water for 2 minutes. Drain and toss in a big bowl with veggies and meat.