Author Archives: Patti

SPICY BROCCOLI BEEF

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I am always happy when I make any kind of Asian dish for dinner. And over the years, Mr. C. has learned to enjoy Asian dishes just about as much as I do. Of course, he will never truly appreciate a dish containing bok choy, but as far as I’m concerned, that’s his loss! More for me! And although broccoli is never going to make Mr. C. want to do cartwheels on our front lawn (we don’t even have a front lawn), he has learned to enjoy broccoli in its many culinary iterations. And to say that I love broccoli is an understatement. I could eat broccoli every day, in one form or another, and be perfectly content. So, when we sat down to this dish recently, we both loved every bite.

And for all of you out there who know how labor intensive many Asian dishes are to prepare; this easy recipe is going to please you no end. And as far as I’m concerned, this is a one dish meal when served over rice. You got your meat, veggie, and side all there on your dinner plate. What else would you need?

If you prefer ground beef to steak, you might like to check out my recipe for Ground Beef and Broccoli Stir-Fry.

Well, that’s it for today. I have some emails to answer, the protagonist in the book I’m reading to tag along with, my daily 20-minute workout to perform, and the recipe for tonight’s dinner still needs a bit of revising.

So, I wish you all a lovely weekend. And please be extra careful while you are away from the safety of your own home. We have several friends and relatives who have recently contracted covid. And even though they are fully vaccinated, and super careful when they are with others, they are never-the-less ill from this disease. No one needing hospital assistance (at least yet thank God), but still feeling poorly and confined to their homes. So, stay vigilant.

And as always, peace and love to all.

3 T. soy sauce or tamari

1 T. dark soy sauce (or another tablespoon of regular soy sauce)

2 tsp. sesame oil

2 tsp. finely grated ginger

3 garlic cloves, finely minced

crushed red pepper flakes, to taste

½ lb. sirloin steak, very thinly sliced

2 T. cornstarch

¼ c. beef broth  

1 T. brown sugar  

3 T. veggie oil, divided

3 c. broccoli florets and peeled stems  

4-6 sliced green onions, plus more for garnish

steamed brown or white rice

Whisk the regular soy sauce, dark soy sauce, sesame oil, ginger, garlic, and crushed red pepper flakes together in a bowl.  Add the sliced steak and let marinate for 1 to 4 hours.

Place the cornstarch in a bowl. Remove steak from marinade, letting the marinade drip off a little, and drop the meat in the cornstarch. Stir the meat around until it is totally coated with cornstarch. Reserve any liquid remaining after the steak has been removed from the bowl. Stir in the beef broth and brown sugar. Set aside.

Heat 2 tablespoons of the oil in a large wok or heavy frying pan over medium-high heat. Add the steak and cook until the first side is nicely browned. Flip and only cook the beef for a minute more. Remove to a bowl and set aside.

Add the remaining 1 tablespoon oil to the pan along with the broccoli. Stir fry, stirring occasionally, until the broccoli is crisp tender, about 2 minutes. Stir in the green onions and cook, stirring the whole time, until fragrant, about 30 seconds.

Add the marinade to the pan and bring to a boil. Let burble for a minute or so until the sauce thickens up a bit. Then taste and adjust seasoning.

Serve over rice. Garnish with additional green onions, if desired.

   

LAYERED MILK CHOCOLATE AND WHITE CHOCOLATE FUDGE (BLACK AND WHITE FUDGE)

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When I asked Mr. C. what kind of fudge to make for Christmas, he immediately remembered the layered fudge he had thoroughly enjoyed at our good friends Tim and Suzie’s home. We were having a bit of a social hour after the guys (TimE3 Jazz – Tim, Todd, and Andy) completed their Sunday afternoon rehearsal. And a variety of fudge was available for the starving musicians. (Food and adult-beverage rewards are always appreciated! By both the band members and their wives!)

So, I decided to come up with a recipe. And the recipe you find below worked out just fine. Not only is it decadently delicious; it looks delightful on a tray of assorted Christmas goodies. But this fudge is much more than just a Christmas confection. It would be perfect for Valentine’s Day or as a special gift for someone’s birthday or anniversary. This fudge is just that good!

I made the bottom layer with milk chocolate, but it could easily be prepared with semi-sweet or even dark chocolate if that would be your preference. Matters not.

I don’t know about you, but I am darned glad the holidays are over. Not that I don’t love seeing everyone and that all the festivities aren’t fun. But boy do I get pooped these days. But now that the tree is untrimmed and all the decorations are safely tucked away in our downstairs storage room, I can get back to doing what I like best. And that’s trying out new recipes and sending them on to you through the magic of the written word. And not only do I love writing out the recipes, I also very much enjoy writing up the introductions. That’s because I love to read. And have been an avid reader since I was a small child.

I know I miss valuable information by not watching TV. But I do read the paper every day, discuss significant issues with our highly educated and informed friends, and read Heather Cox Richardson’s daily report. But the places I get to visit and characters I get to meet through reading books has always been more satisfying than too closely following the shenanigans of the men and women who are currently trying to shift our country from a democracy to an oligarchy. So, my New Year’s resolution is to continue keeping semi-informed. While at the same time staying sane by reading as many books as possible. (And yes, I know, being an ostrich is not always the best choice. But I figure my sanity is worth a bit of sand in my beak!)    

As always, peace and love to all.

Milk Chocolate Fudge layer:

3 c. granulated sugar

¾ c. (1½ sticks) unsalted butter

1 small can (5-oz.) evaporated milk (2/3 cup)

2 c. milk chocolate chips (12-oz. pkg.)

1 7-oz. jar marshmallow crème

1 tsp. vanilla

Line a 10X16-inch pan with foil and coat lightly with nonstick spray.

Heat sugar, butter, and evaporated milk to a full rolling boil in a heavy saucepan on medium heat, stirring constantly. Boil on medium heat until candy thermometer reaches 234 degrees, stirring constantly to prevent scorching; about 4 minutes. Remove from heat and stir in chocolate chips and marshmallow crème until melted. Stir in the vanilla.

Spread immediately and evenly into the prepared pan. Cool at room temperature while you prepare the white chocolate fudge.

White Chocolate Fudge layer:

1 (14 oz.) can sweetened condensed milk

20 oz. white chocolate, roughly chopped (And no, white baking chips are not a substitute. I use Callebaut White Chocolate Callets (chips).)  

3 T. unsalted butter, cut into small pieces

In a large, glass bowl, combine the sweetened condensed milk, white chocolate, and butter. Place the bowl in your microwave and heat the ingredients over medium heat until the white chocolate has melted, and the mixture is completely smooth, about 8 minutes. Stir often during the process.

The mixture will be quite thick. Carefully spread the fudge over the milk chocolate fudge layer and smooth the top. Refrigerate for at least 2 hours before cutting.

Remove from fridge, lift the fudge out of the pan, remove the foil, and cut into small squares. Store in an airtight container in the refrigerator. Serve either cold or at room temperature.

CREAMY BAKED CHEESY CAULIFLOWER

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So, OK, how do you get your family to eat veggies? I don’t know about you, but when I served “icky” veggies to my kids as they were growing up, I had to resort to tactical maneuvers even highly trained military experts would be proud of! Secret Sauce, for example. (See “recipe” below.) And the other secret ingredient was cheese sauce. And make that plenty of cheese sauce, thank you very much!

And now that my kids are all grown up, I still need to fuss with cruciferous veggies because Mr. C. will never fall into the category of cruciferous veggie lover. He loves other vegetables, like anything that goes into a green salad. But cruciferous veggies, at least the ones I can get him to eat at all, must be fussed with. Which I don’t mind doing for him, because I love “Secret Sauce” and cheese as much as the next gal.

So, the other evening when I served cauliflower per this recipe, all decked out with cheese and bacon, he ate it without wincing. (I actually think he liked it quite a bit, but he would never admit it!)

So, if you too have members of your family who wouldn’t mind if the only two veggies they were ever served were potatoes and corn, give this recipe a try. Most people, regardless of age, love bacon and cheese. And there really isn’t that much of either in this recipe. So, do yourself a favor. Feel good about serving yourself and your family a healthy vegetable. And as far as the rest of the ingredients are concerned, well, at least the cauliflower isn’t being deep fried, or breaded, then deep fried, or breaded, deep fried, and served with a buttery cheese sauce. It really could be prepared a lot more caloric and unhealthier. (My story and I’m sticking to it!)

As always, remember that variety is the spice of life. And that there are just so many wonderful veggies from which to choose. And I know, when you are a busy person just trying to get dinner on the table, the last thing you need is a fussy recipe for the vegetable. So, save your fussing for your days off. Just don’t forget to serve those veggies. Because everyone, regardless of age, needs the ruffage that veggies provide. And the vitamins, etc. etc. Plus, if you are like me, I often prefer the veggie portion of dinner, over the meat. (And no, I’m not contemplating vegetarianism.) We just eat a lot less meat than we used to. And even as a toddler, I preferred green onions over ice cream. (Or so I was told.) So, I have a long history, and I do mean a long, long history as a veggie loving critter. But I love ice cream now too. Mores the pity…….

And sorry there’s no picture. My brain was apparently on post-Christmas hiatus.

Peace and love to all.

½ lg. head cauliflower, cut into small chunks

2 oz. cream cheese, room temp.

¼ c. Greek yogurt

pinch kosher salt

freshly ground black pepper

2 T. minced green onions

2 T. freshly grated Parmesan cheese

3 slices diced bacon, cooked crisp (divided)

½ c. grated sharp cheddar cheese

paprika

Steam the cauliflower until crisp tender.

Meanwhile, stir the cream cheese, Greek yogurt, salt, pepper, green onions, Parmesan cheese, and ¾ of the crumbled bacon together in a large enough bowl to accommodate the sauce and the cooked cauliflower.

When the cauliflower is cooked to crisp tender, add it to the bowl and gently mix until all surfaces of the cauliflower are covered with the cream cheese mixture. Or a close proximaty.

Scoop into a lightly buttered 9-inch square or equivalent sized casserole or baking dish. Even out the surface, then top with the cheddar cheese and the reserved bacon.

Sprinkle on a bit of paprika and bake in a pre-heated 350-degree oven for 30 minutes, or until hot and bubbly. Serve hot.

Secret Sauce

1 part mayonnaise

1 part soy sauce

Stir the two ingredients together and serve with any of your favorite, or least favorite vegetables.

 

RUSTIC SOURDOUGH WHOLE WHEAT BOULE (added yeast)

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OK, Christmas is over, New Year’s Eve has come and gone, and all that’s left to do is undecorate the house, finish eating the Christmas goodies, and prepare for the long, cold, dreary days of winter. Sounds depressing, right? But it need not be. Because this is also the season of soup and bread. And of course, I mean homemade soup and homemade bread. And as much as I enjoy the lovely long and warm days of summer, I really think I prefer the stormy and rainy days of winter. It’s the coziness I love. Fireplace on go, no watering the yard responsibilities, and more of my favorite dishes, all in the “comfort food” category. So, for me, there is nothing like a hot bowl of soup and a slice of homemade bread to put me in my comfort zone. And I especially love a bread that is hearty and full of flavor. And this bread should be the poster child for the perfect bread to go with a big old steaming bowl of soup, or chowder, or chili.

And the best part, this is a very easy bread to prepare. In fact, most breads are easy to prepare if you get right down to it. They require time, but most of the time is taken up in allowing the little yeasty beasties to gobble up the sugars in the flour, which in turn releases the carbon dioxide that makes the dough rise. But the actual assembly time is only a matter of minutes.

And I know, you are probably tired of me expounding on the virtues of homemade bread. I do it only because I find homemade bread to be one of life’s simple pleasures. It’s not expensive to make, and if eaten in moderation, even someone with type 2 diabetes can enjoy the right kind of bread. The American Diabetes Association (ADA) puts it this way: “Starchy foods can be part of a healthy meal plan, but portion size is key. Breads, cereals, pasta, rice (whole-grain options are better), and starchy vegetables like potatoes, yams, peas, and corn can be included in your meals and snacks.”

And I know, for those of you who still work for a living, bread baking may only be accomplished on your days off. I get that. So, bake bread on your day off. Then work the rising and baking around the housework, laundry, grocery shopping, yard work, etc. etc. that also requires attention on your day(s) off. (Never forget, I’ve been there too.) But what a treat it will be for your family to sit down to dinner (oh yes, there’s dinner also to be made on your day(s) off) with homemade bread to fill all those hollow places in your kid’s legs.   

Anyway, I know I am obsessed with bread baking. But I’d rather have a mania for bread baking than, say, gambling or watching Fox News. So, if you too love a great slice of bread, give this recipe a try.

As always, have fun in your kitchen. Keep trying new recipes. And always endeavor to eat healthy and if possible, locally sourced ingredients. And use your herbs and spices with shear abandon. Spicing dishes up a bit is rarely a bad thing.

Peace and love to all.

1 c. room temperature sourdough starter discard 

1½ c. lukewarm water

1 pkg. or 1 scant T. active dry yeast   

1 T. granulated sugar

2½ tsp. kosher salt

2 c. bread flour

1¾ c. whole wheat flour, plus more as needed

olive oil

Combine the room temperature sourdough starter, water, yeast, and sugar; let sit for 5 minutes. Add the salt, bread flour, and about 1½ cups of the whole wheat flour in the bowl of your stand mixer fitted with the dough hook.

Knead on slow speed until a smooth dough forms, about 4-6 minutes. Add additional bread flour as required. (If you are used to bread dough that forms a nice clean ball around the dough hook, pull back a little on the amount of flour you usually use. This dough is a bit different. It is perfect when you touch it with your finger and it’s not sticky, while some of the dough is still clinging to the bottom of the mixing bowl.)

Pour a bit of olive oil over the dough and using your hands and a stiff spatula, form a ball completely coated in the oil. Cover the bowl loosely with plastic wrap, and allow to double in size, about 60 minutes. (Could need up to 30 minutes more.)

Punch down the dough. Form into a boule, then place the dough ball, smooth side up on a piece of parchment paper long enough to allow you to lower the dough into a Dutch oven or cloche (clay baker). Cover the dough with greased plastic wrap and let rest for 60 minutes. (It should just about double as it rises.) Near the end of the rising time, place your Dutch oven or clay baker (cloche), lid and all, in your oven and pre-heat to 425-degrees.

When the dough has risen sufficiently, carefully remove the Dutch oven or clay baker from the hot oven. Immediately use a sharp knife or lame blade to score an X about ¼-inch deep into the surface of the bread dough. This allows the bread to expand without tearing as it bakes. (Don’t press down too hard. You don’t want to deflate the dough ball.)

Carefully remove the lid of the Dutch oven or cloche and place the parchment paper and loaf in the bottom of your Dutch oven or on the bottom portion of your cloche. Then cover and place in the pre-heated 425-degree oven for 30 minutes. Remove the lid and continue baking for an additional 10-13 minutes or until the crust is nicely browned and the loaf sounds hollow when tapped. (Your instant read thermometer should read between 200 to 205-degrees.)

Remove from oven and carefully transfer to a cooling rack. Cool completely before slicing.

  

TUNA SALAD SALAD

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First an apology. I haven’t been posting as many new recipes these last few weeks because, well, I’ve been busy being Mrs. Santa. I’m sure most of you will fully understand. The rest of you, well, it’s easier to ask for forgiveness than it is to get permission. (Words to live by, BTW. Especially when it includes serving a cruciferous veggie at the Carr table!) But I digress….

The other evening both of us had just about eaten all the rich food we could stand. So, I suggested a simple salad. Mr. C. thought that was a good idea. And since Mr. C. is very fond of tuna, I thought a nice crunchy tuna salad would hit the spot. But Mr. C. is also enamored with a creamy salad dressing. So, I decided to mix up a ranch style dressing to slather on the greens. And boy was the salad good. Just what was needed.

So, if you too are a bit tired of rich food, give this salad a try. I promise it will be a nice change from leftover turkey or ham.

As always peace and love to all. And a special thank you to all of you who are fully vaccinated. Getting a covid shot is such an easy way to help stop the spread of this horrid disease. And for any of you who resent wearing a mask while grocery shopping or entering a restaurant, imagine that you were in the service industry and had to wear one every single moment you were at work.

It should be an honor to help stop the spread of this deadly pandemic. And a simple gesture like wearing a mask should not be construed as an attack on an individual’s freedom. But rather as a kindness shown to others to help keep everyone healthy.

HAPPY NEW YEAR

For the tuna salad:

⅓ c. light mayonnaise

1 tsp. Dijon mustard

2 tsp. fresh lemon juice

¼ tsp. seasoned salt

freshly ground black pepper

pinch granulated garlic

2 T. minced dill pickles or dill pickle relish

1 T. finely minced onion

½ c. finely chopped celery

1 can (5-oz.) water packed albacore tuna, drained

Mix all together.

For the dressing: (and yes, you need a bit of dressing for the greens, etc.)

½ c. sour cream (I use Mexican style)

⅓ c. buttermilk (I use Bulgarian style)

1 T. mayonnaise (I use Best Foods light)

1 garlic clove, finely minced

½ tsp. Worcestershire sauce

1 tsp. dried dill weed

1 tsp. dried parsley

¼ tsp. seasoned salt, or more to taste

freshly ground black pepper

Whisk all the ingredients together in a small bowl. Taste and adjust seasoning. Refrigerate until needed.

For the salad part:

romaine lettuce (or lettuce of choice)

any combination of the following: (or anything else that sound good)

cucumber slices, tomatoes, black olives, hard-boiled egg slices, grated carrot, pepperoncini slices, frozen peas (thawed and uncooked), sunflower seeds

To serve the salad, lay down a bed of greens and other assorted yummies on a dinner plate.  Dollop on a big old scoop of the tuna salad, then drizzle on as much or as little of the dressing as you like. That’s it! Tuna salad salad.

EGG DROP SOUP – 2

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Tis the season when the upper most thing on most of our minds when it comes time to cook dinner is, what in the heck can I fix for dinner that’s quick, easy, and delicious? Because if you are anything like me, you’ve been at it all day and by 4:00, your only concern is to get something, make that anything on the table so that you can finally put your feet up and take a well-deserved rest.

OK, many of you aren’t as old as I am, or go quite as crazy as I do at Christmas, but everyone needs a good basic recipe for those times when cooking is synonymous with an afternoon spent at your dentist’s office having a root canal! We all have those days, and for me Christmas time especially brings out the “I don’t want to cook, and I don’t want to go out to eat either” conundrum that’s inherent with being tired, over-extended, and just plain beat. In fact, there are days at this time of year when a root canal sounds almost OK because at least I’d be sitting down!

So, if any of you have similar thoughts about the joy of fixing dinner after a day of baking cookies, making fudge, wrapping presents, getting packages ready to mail, and for many of you, all of this after spending a full day at work, then this recipe should be perfect for you.

Now, we happen to love egg drop soup. So much so, that we often order it in restaurants. And usually, we are disappointed. There just doesn’t seem to be any flavor in the broth. And let’s face it, this simple soup is all about the broth. So, the broth in this soup has a lot of flavor.

And in case you were concerned, this soup is heartier than it appears in print. But if you would prefer a bit more protein in your soup, by-all-means add some diced chicken to the mix. Or add sliced mushrooms, cooked udon noodles, tofu, or baby spinach leaves. Any or all would be a lovely addition. So, give this soup a try. It really is delicious. (And yes, I know this recipe is very similar to my original recipe for Egg Drop Soup. I just like to change things up a bit just for the shear joy of doing so!)

And as for Christmas preparations, I still think I’m 33 when it comes to decorating for the holidays, or getting goodies sent to family and friends. But really, all of this is unnecessary to keeping Christmas in my heart. And that’s just where Christmas belongs. Remembering to be extra special kind, or extra special charitable or thinking of others instead of myself. I still have plenty of room for improvement in all these areas. So, my Christmas wish for myself is to keep working towards being a better person.

My Christmas wish for you is peace, love, and an abundance of hope.

4 c. chicken broth

3 fat or 4-5 skinny green onions, chopped (white and dark green parts separated)

½ tsp. grated fresh ginger

1 T. soy sauce

4 tsp. cornstarch

freshly ground black pepper (just a bit)

¼ tsp. fine sea salt (or more to taste)

¼ tsp. granulated garlic

2 T. water

3 lg. eggs   

2 tsp. toasted sesame oil 

Combine the chicken broth, the white part of the green onions, grated ginger, and soy sauce in a soup pot. Bring to a boil. Reduce heat. Bring broth to a low simmer and let burble for a good 10 minutes.

Whisk the cornstarch, pepper, sea salt, granulated garlic, and water together in a small bowl. (Make sure the cornstarch is completely dissolved.) Then pour into the soup and mix well.

Beat the eggs in a small bowl. To add eggs, hold a fork vertically across the rim of the bowl. Then slowly drizzle the beaten eggs through the tines of the fork into the soup. Move the bowl around as you pour the eggs, so that all the egg doesn’t land in one spot. Let the egg set for a few seconds, then stir gently to break up the egg into desired sized pieces.

Just before serving, drizzle the sesame oil into the soup. Then sprinkle with the remaining green onion. Taste and adjust seasoning. Serve immediately.

WHITE CHOCOLATE TOASTED COCONUT FUDGE

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And now for something completely different.

It’s Christmas time in case you hadn’t noticed. And around here and for the Christmas packages I put together for my kids, Christmas is not complete without fudge. So, every year I try to mix things up a bit in the fudge arena, so no one gets bored with my offerings. Now perhaps I’m getting selfish in my old age, but this year I decided to build a fudge for myself and if others enjoyed it too, all the better. (Even if they didn’t like it, there were 3 other types of candy from which to choose!)

Anyway, I envisioned a white chocolate fudge studded with toasted coconut. And yes, I know, real white chocolate is hard to come by, and not everyone likes coconut. But thanks to the miracle of Amazon Prime, in just two days I had a 5-pound package of white chocolate chips delivered to my front door. And coconut flakes always reside in my pantry. (I often use them in granola.)

So, to the kitchen I proceeded armed with this fabulous recipe from the annsentitledlife.com website.

Now, here’s the deal. If you don’t like really sweet fudge (and I usually don’t), this is not the fudge for you. But I must say, this fudge is amazingly delicious, and so very easy to prepare. And if taken in small doses, this could become your favorite fudge too.  

Enough blather. I have better things to do with my time right now, as I am well aware, you do too! It’s Christmas for God’s sake! (And I do mean for God’s sake!)

So, if there is a coconut lover on your Christmas gift list, I suggest you make that person a batch of this fantastic fudge. And if you too love white chocolate, I will soon be posting a recipe for Layered Milk Chocolate and White Chocolate Fudge. Also, quite delicious.

I know I just go nuts at Christmas. And I know I am not alone in changing from “panic mode” to “nap mode” often in the middle of a sentence. But don’t drive yourself crazy. This is the season of love, and forgiveness, and family. And if you burn yourself out, no one is going to profit, especially you. If everything doesn’t get done, so be it. If there is one less kind of cookie baked, who cares? Be kind to yourself and cut yourself some slack. Consider it a very well deserved present to yourself.

Peace and love to all.

1 c. unsweetened coconut flakes (I use Bob’s Red Mill Coconut Flakes, unsweetened)

2 c. granulated sugar 

1 c. evaporated milk

½ c. (1 stick) unsalted butter

12 oz. (2 cups) white chocolate chips (I use Callebaut White Chocolate Callets (chips)  

2 tsp. good coconut extract

7 oz. marshmallow fluff

Lightly grease an 8″ x 8″ square pan and line it with parchment paper (in the shape of a (+). Set the dish aside.

Place the coconut flakes into a shallow frying pan. Heat over medium heat while stirring continuously until the coconut is toasted to a nice golden brown.  

Combine the granulated sugar, evaporated milk, and butter in a heavy saucepan. Bring the ingredients to a rolling boil over medium heat, stirring constantly. Reduce heat a bit and cook for 4 to 5 minutes or until the mixture reaches a temperature between 234 to 240-degrees as measured by a candy thermometer.

Take the saucepan off the heat and immediately stir in the white chocolate chips, coconut extract, and the marshmallow fluff. Mix until the white chocolate chips are completely melted, and the marshmallow fluff is thoroughly incorporated.

Reserve two tablespoons of the toasted coconut and mix the rest into the fudge mixture.

Spread the toasted coconut fudge mixture into the prepared pan. Smooth the top with a spatula.

Sprinkle the reserved toasted coconut flakes evenly on the top of the fudge. Pat down gently to help keep the “toasted coconut garnish” in place.

Allow the coconut fudge to chill until firm.

Remove the fudge to a cutting board and cut into desired size pieces. (I suggest cutting the fudge into very small pieces. You can always have a second piece. Or third, etc. etc.) Store in an airtight container in the refrigerator.

ITALIAN DRIED CHERRY AND ALMOND CHRISTMAS COOKIES

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OK, I renamed these wonderful cookies, recipe compliments of Giada de Laurentiis, because they definitely smack of all things Italian, and in my estimation, are the perfect cookie to include in a gift box of Christmas goodies. (Giada named them – Dried Cherry and Almond Cookies with Vanilla Icing.) But whatever name you choose to use to pay tribute to these amazing cookies, you are sure to bring smiles to anyone who is lucky enough to bite into one of these babies. They are not only beautiful to look at, they’re absolutely delicious with their hint of amaretto flavor in every bite. (Amaretto is an Italian liqueur with a sweet almond/cherry flavor with just a touch of agreeable bitterness.)

Another wonderful thing about these cookies is that they have a different consistency than many of the “shortbread” style cookies many of us make for the holidays. Instead of being crisp like a fine shortbread cookie should be, they are more dense and chewier. So, very pleasing not only for their fabulous flavor but also for the textural variety they bring to any array of holiday cookies, sweet breads, and confections.

So, do I like these cookies? Absolutely not! I LOVE these cookies! And I can’t wait to share them with my kids this year through the magic of UPS.

Every year I make a different selection of fun things to include in my kid’s goodie packages. Everything from a variety of cookies and candy, maybe a fruit cake, sometimes party mix or flavored nuts, etc. etc. Then I place small packages of everything I bake or build in boxes I have saved from the many deliveries we get throughout the year. Then when all the boxes are wrapped up tight enough to withstand a flood, hurricane, major earthquake, or swarm of locusts, using more packing tape then is required by the FAA to hold an airplane wing in place, either Mr. C. or I take the packages to our local UPS store. Then of course we have to say goodbye to the packages, and trust that the capable hands of the UPS will take extra-special-care with our packages. (Hey, they have in the past, so I’m hoping the same is true this year!) (And yes, I still believe in Santa and the Easter Bunny, too.)

Anyway, I suppose I should close for now and get back to the kitchen. Not that I’m not excited about building all these fun things for my kids. I am. Because I know how much they look forward to this tradition. As do I. I figure, if we can’t all be together for the holidays, we can all still be enjoying the same holiday treats.

So, I encourage you to start or continue your own traditions. There is just something really comfortable about tradition. And to my thinking, food traditions are the best.

Peace and love to all.

1 c. (2 sticks) unsalted butter, room temperature

1¼ c. granulated sugar

1 tsp. + 1 drop pure vanilla extract, divided*

1 tsp. almond extract*

½ tsp. ground cinnamon

½ tsp. fine sea salt

2 lg. eggs

2½ c. unbleached all-purpose flour

1½ c. coarsely chopped dried tart cherries   

1 c. slivered almonds, toasted** and coarsely chopped   

¾ c. powdered sugar, or more as needed

2-3 tsp. water, or more as needed

In the bowl of your stand mixer, beat the butter, sugar, the 1 teaspoon of vanilla extract, almond extract, cinnamon, and salt together until light and fluffy, about 4 minutes. Next, beat in the eggs, one at a time.

Add the flour and beat on the lowest speed until just blended. Using a regular table knife, stir in the dried cherries and almonds. Transfer the dough to sheets of plastic wrap and shape the dough into logs about 12-inches long and 1½-inches in diameter.

Then wrap the dough logs in the plastic wrap and refrigerate for at least 2 hours. (Dough can be made up to 3 days in advance and held in your refrigerator. If you make it well in advance, freeze the logs. When you are ready to bake the cookies, defrost the logs before cutting into slices.)

Arrange an oven rack in the center of the oven. Pre-heat the oven to 350-degrees. Line 2 large heavy baking sheets with parchment paper. Cut the log crosswise into ½-inch thick slices. Transfer the dough slices to the prepared baking sheets, spacing them about 1-inch apart.

Bake until the cookies are golden around the edges and slightly puffed, about 15 minutes. Remove from oven and transfer the cookies to a wire rack to cool completely before icing.

While the cookies cool, whisk the powdered sugar, remaining drop of vanilla or almond extract, and water together, 1 teaspoon of water at a time, until the mixture becomes drizzling consistency.

Place the cooled cookies on a wire rack set over a baking sheet. Using a spoon or a fork, drizzle the cookies with the icing. Allow the frosting to set completely before storing in an airtight container at room temperature.

*If you prefer, use a drop of almond extract in the icing rather than a drop of vanilla.

**To toast the almonds, place in a single layer on a rimmed baking sheet. Bake in a pre-heated 350-degree oven for 6-8 minutes until lightly toasted. Cool completely before using.

  

GROUND BEEF AND BLACK BEAN CHILI

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OK, I know, everyone already has their favorite recipe for chili, and I actually already have several recipes on this site that I dearly love too. So, what made me go online and look for another chili recipe is anyone’s guess. And why black beans? Well, that’s easy. I was too lazy to cook kidney beans from scratch and all I had in the pantry was a lone can of black beans. So, I thought – what the heck. Go online and see how other cooks make their chili using black beans. And I stumbled on to the juliasalbum.com site. As I perused the ingredients, it looked like the perfect chili recipe to me. Of course, I added a couple of ingredients and played fast and loose with some of the spice amounts, but other than that, this fabulous and easy to prepare chili recipe is compliments of Julia.

So, what makes this chili special? Well for one thing, it contains more vegetables than you usually find in chili. (That’s a plus BTW.) And 5 cloves of garlic. That’s more garlic than you find in most chili recipes. The spices are not uncommon, but the cup of beef broth is. And beef broth is such a wonderful ingredient to bring extra richness to any dish. So, basically, this is just a good basic recipe for a fabulous bowl of chili. And in my book, there is just nothing finer. Served with a nice cornbread muffin, life is good.

As always, have fun in your kitchen. And remember, some of the best food in the world is often very simple to prepare and has been a family favorite for decades. But that doesn’t mean the dish can’t be “revised” periodically. Hope you enjoy this “revision”.

Peace and love to all.

1 T. extra virgin olive oil

1 lb. ground beef

1 onion, chopped

1 med. carrot, finely chopped

1 celery stalk, finely diced

¼ c. chopped Hatch chili or ½ c. chopped green bell pepper

5 garlic cloves, chopped

3 T. chili powder

4 tsp. paprika

4 tsp. Italian seasoning

2 tsp. cumin

½ tsp. kosher salt

freshly ground black pepper

1 (28-oz) can whole or diced tomatoes, plus juice (Italian tomatoes, if possible) 

1 c. beef broth

1 (15-oz.) can black beans, rinsed and drained

grated sharp cheddar cheese, garnish

thinly sliced green onions, garnish

sour cream, garnish

Heat olive oil in a large Dutch oven or heavy covered pan. Add ground beef and cook until browned. Add the onion, carrot, Hatch chili or bell pepper, and celery; stir well and continue cooking for about 2 more minutes. Add the garlic and cook for one minute.

Stir in the chili powder, paprika, Italian seasoning, cumin, salt, and black pepper. Add the canned tomatoes with juices and the beef broth. Bring mixture to a boil, reduce heat, cover, and simmer gently for 1 hour. Taste and adjust seasoning.

Add the black beans and cook for another 20 minutes or so.

To serve, pass the grated cheddar cheese, sliced green onions, and sour cream.

CREAMY CAULIFLOWER, CARROT, AND CELERY SOUP WITH OVEN BAKED GARLIC CROUTONS

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About a week before Thanksgiving, our neighbors and dear friends Mark and Vicki had us over for dinner. And Mark served this soup as the first course. His soup was chunky, and I loved the taste and texture from first bite. So, when it came to planning what soup to serve as a first course for Thanksgiving, I decided to prepare the same soup, but use my immersion blender to make the soup creamy rather than chunky. And to offset the creamy, I decided homemade croutons would provide the texture that was missing from not serving the soupy chunky. So, I messed with the recipe Mark found on the tasteofhome.com site to what you find below. But, if you don’t care for smooth soup, just leave your immersion blender in its hiding place, and serve the soup chunky. But, no matter how you decide to serve this soup, you are in for a treat.

Now, if you are only into soups that pack a lot of flavor, this may not suit your taste. It absolutely does not provide an “in your face” flavor punch. It’s more of a subtle and unpretentious little soup with hints of class and refinement. And perfect when the rest of the meal is going to be a full-blown taste bud extravaganza!

So, I hope you give this charming soup a try. It really is delicious. And ever so easy to prepare. And the croutons ain’t bad either!

As always, continue to prepare and eat delicious food. Life is short and one of life’s greatest pleasures, at least for me, comes from sitting down to a truly wonderful meal with family and/or friends. So, make it happen. Even if you live alone, call a friend or two and invite them for dinner. They will love being entertained and you will have a great meal to share and maybe even some delightful leftovers you can treat yourself to the next evening. And always keep in mind that what we are experiencing right now is not a dress rehearsal for our lives. We are living the main and only event. So, don’t skimp on the quality of food you feed yourself or your family and friends.

And sorry for no picture. But by the time I was dishing up soup on Thanksgiving, I was already thinking fondly of my pillow and taking a picture for my blog didn’t even enter my mind. What blog???

So, from one recovering Thanksgiving cook to all of you out there – peace, love, and endless days of joy.

1 med. head cauliflower, cut into small pieces

1 med. carrot, shredded

¼ c. finely chopped celery

2½ c. water

2-3 tsp. chicken or vegetable bouillon

3 T. unsalted butter

3 T. unbleached all-purpose flour

¾ tsp. kosher salt

freshly ground black pepper

2 c. whole milk

1½ c. grated sharp cheddar cheese

dash hot pepper sauce, opt. (I use Frank’s RedHot sauce)

Combine the cauliflower, carrot, celery, water, and bouillon in a heavy soup pot. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain). Using an immersion blender, puree the soup. (If there are a few chunks, that’s just fine!

In a large saucepan, melt the butter. Whisk in the flour, salt, and pepper until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from heat. Stir in the cheese until melted, adding hot pepper sauce if desired. Stir into the cauliflower mixture.

Serve in small bowls or small coffee cups garnished with Oven Baked Garlic Croutons.

OVEN BAKED GARLIC CROUTONS

1 T. unsalted butter

1 T. extra virgin olive oil

1 clove garlic, finely minced

½ tsp. dried parsley

Pinch kosher salt

freshly ground black pepper

2 c. bread cubes

Heat the butter, olive oil, garlic, parsley, salt, and pepper in a medium sized frying pan. When starting to burble, remove from heat and stir in the bread cubes. Transfer to a small low sided baking pan and bake in a pre-heated 375-degree oven for 15 minutes, or until the bread cubes are crisp and starting to brown. Turn the cubes once during the baking time.

Remove from oven and allow to cool completely before using or storing in an airtight container.