Easy Buttermilk Biscuits

This recipe is a combination of an Alton Brown recipe available on the Food Network's website and and handful of others that I read while searching for a quick and easy recipe. The most notable thing about the original recipe was that the cooking time was way off (said 15-20, but my biscuits would have been charcoal by then and I use an oven thermometer to check my oven's purported temp).



2 c all purpose flour
3 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
4 tbs butter, cut into small pieces
1 c butter milk

Preheat oven to 450.

Mix dry ingredients together using a whisk or food processor/stand mixer.

Add in butter using a pastry cutter or quick pulses of the machine until mixture has the texture of crumbs or sand.

Add in buttermilk and throughly combined.

Turn mixture out onto floured surface. Roll until about 1/2-3/4" thick. Cut using floured 2" biscuit cutter or other round shape.

Bake for 12-15 minutes until golden brown. (Mine rose to at least an inch and a half in height.)

Makes 10-12.

Oatmeal Raisin Cookies

This recipe is from the box of Quaker Oats and is true and reliable. I lighten the eggs a bit, as noted, and sometimes use a little less sugar and wheat flour, but otherwise it stays the same.



1 c butter, softened
1 c brown sugar (3/4 c)
1/2 c granulated sugar
2 eggs (1 egg, 2 whites)
1 tsp vanilla
1.5 c flour (1 c all purpose, 1/2 c wheat)
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
3 c oatmeal (quick 1 minute oats)
1 c raisins (1.5 c)

Preheat oven to 350 degrees. Spray cookie sheet or use parchment paper.

Cream butter and sugar together. Add eggs and vanilla.

Separately, whisk together flour, baking soda, salt, and cinnamon.

Add dry to wet, mixing until smooth.

Stir in oatmeal and raisins.

Bake 10-12 minutes until golden brown. Cool for a minute on cookie sheet, then completely on a wire rack.

Makes 4-5 dozen, 1-2" cookies.

Curried Butternut Squash Soup

This recipe was adapted from Ellie Krieger's "The Food You Crave." I used nearly 2 tsp less curry powder than the recipe called for and added more honey and milk, but it was still a little too strong. If I try this again, I might start with 1.5 tsp curry powder and add more if necessary.



2.5 lb butternut squash, sliced in half
1 med onion, chopped
4 c garlic, minced
6 c chicken stock or broth
1 TBS curry powder
1/2 tsp salt
3 TBS honey
1/2 c evaporated milk

Roast squash cut-side down on a cookie sheet at 375 degrees for 45 min or more until tender. Allow to cool and scoop out of skin.

Saute onions in olive oil for about 5 minutes or until softened. Add garlic and cook for 1 minute. Season with salt.

Add squash, chicken stock, and curry powder. Bring to a boil, then reduce to a simmer for 15 minutes.

Puree mixture using an immersion blender. Add honey and milk. Adjust seasoning as desired.

Serves 6.

Beef Bolognese Sauce

This sauce is closely adapted from "The Food You Crave" by Ellie Krieger. Apparently, Krieger had a short-lived Food Network show. The book, however, is marvelous--simple, healthy recipes, that appear to pack a lot of flavor into basic ingredients. I still haven't tried the recipe I bought the book for, Miso-Glazed Cod (or something like that), but I'm impressed thus far.



1 lb pasta (whole wheat or smart taste)
1 lb ground beef (85 or 90 % fat free)
1 med onion, chopped finely
2 med carrots, chopped finely
2 stalks celery, chopped finely
28 oz diced tomatoes
8 oz button mushrooms, sliced
1/2 c chicken broth
1/4 c evaporated milk
4 cloves garlic, minced
2 tsp dried thyme
salt, pepper, olive oil

Saute onion, carrot, and celery in olive oil over medium high heat until softened. (Do this while you clean and slice the mushrooms or about 5 minutes).

Add mushrooms and cook another 5 minutes until they have released some of their moisture--mixture will be slightly golden brown. Sprinkle with salt.

Add ground beef, thyme and garlic. Sprinkle with salt and pepper. Cook until meat is browned about 5 minutes.

Add tomatoes and broth. Cook for another 4-6 minutes until thickened. Lower heat and add evaporated milk. Adjust seasonings as desired.

Serve over pasta that has been cooked al dente.

6-8 servings

Baked Honey Mustard Chicken

This is an adaptation of an older recipe which I threw together from memory.


1-2 lbs chicken pieces
1/4 c honey
1/4 c dijon mustard
1 tsp basil
1 tsp parika
1/2 tsp each salt and pepper

Preheat oven to 400 degrees.

Mix all ingredients except chicken. Place chicken skin-side down, and pour half of mixture over chicken. Bake, covered for 45 minutes.

Flip chicken and brush with remaining sauce. Bake uncovered for 30-45 minutes or until done.

Easy Scalloped Potatoes

This recipe was adapted from one found on southerfood.about.com. I snazzed it up a bit. Since I was running late for work, I neglected to take pictures.

3-4 lbs russet and red potatoes
1 3/4 c 2% milk
1.5 - 2 c shredded cheddar cheese
1/4 c flour
salt and pepper
2 tbs butter

Preheat oven to 375 degrees. Spray baking pan with cooking spray. I used 8x8" square pyrex.

Slice potatoes into even slices, about 1/4th of an inch. Overlap potatoes in alternating colors.

Dust with flour, salt, and pepper each layer. (I fit about 4 layers in my pan).

Dot with butter. Heat ("scald") milk and pour over potatoes.

Bake, covered for 45 minutes or until potatoes are tender.

Uncover and sprinkle with cheese. Cook for 15-20 or until cheese is golden brown.

Mustard-Sugar Glazed Ham

I found this recipe somewhere online in 2008 and prepared it for Easter. It was a big hit, so when I came down with a ham craving this weekend, I dug it out. Cloves were ridiculously expensive, so I omitted them entirely. Super yummy result. Pictures may be added later.

6-8 lb smoked, cured bone-in ham.
3/4 c brown sugar
1/4 c dijon mustard
2 tbs cider vinegar

If desired, score the ham with criss-cross hatches and stud with cloves.

Cook covered at 350 degrees for 1.5 hours. Meanwhile, whisk remaining ingredients together.

Remove cover and pour glaze over ham. Bake for another 20-30 minutes until ham is heated through.

Serves 8+

Jam-filled Chocolate Cupcakes with Chocolate Frosting

This recipe appeared in the November 2009 BBC GoodFood. I lightened it a bit, left out certain add-ins, and gave them the same treatment my vanilla cupcakes received in the previous post. You must have an electric food scale for this one.


Cupcakes
140g light muscovado sugar (brown sugar)
100g self-raising flour
50g cocoa powder
1 tsp baking powder
2 eggs, 2 egg whites
125 ml vegetable oil
3 tbs milk

1/4 c cherry or raspberry preserves

Preheat oven to 350 degrees.

Prepare muffin pan by spraying with cooking spray or using muffin cups.

Whisk together dry and wet ingredients separately. Then stir the two together.

Pour into prepared pan. Bake for 18-20 minutes or until a tooth pick comes out clean.

Cool completely on a wire rack.



Using a paring knife, cut a 1x1" wedge out of each cupcake. Fill with 1 tsp preserves and then replace removed cake. Frost, if desired.

Chocolate Frosting
1/2 c butter, softened
1 c powdered sugar
1/4 c cocoa powder
2 tbs milk
1/2 tsp vanilla
pinch of salt

Combine sugar, cocoa and salt. Set aside.

In mixing bowl, beat butter until light and fluffy.

Gradually add in sugar/cocoa mixture and milk mixture.

Whip until light and fluffy.

This icing will cover about 2 dozen cupcakes.

Makes 10-12.

Jam-Filled Cupcakes with Chocolate Frosting

This recipe appeared in Everyday Food. I lightened it a bit (but not much).


Cupcakes
1/2 c butter, softened
1.5 c all purpose flour
1.5 tsp baking powder
1/2 tsp salt
3/4 c granulated sugar
1 egg, 2 egg whites room temperature
1 tsp vanilla
1/2 c milk
1/4 c preserves

Preheat oven to 350 degrees. Prepare muffin pan by spraying or using cupcake papers.

Mix flour, baking powder, and salt. Set aside.

In mixing bowl, beat butter and sugar until light and fluffy. Add eggs, one at a time, and vanilla.

With mixer on low, beat in flour mixture alternating with milk.

Pour batter into prepared pan. (This recipe is supposed to yield 12 cupcakes, but I only got 11).

Bake for 20 minutes until a tooth pick comes out clean. Cool completely on a wire rack.



Once cool, use a paring knife to cut a 1x1" crater out of the muffin. Fill hole with 1 tsp preserves and replace with top. Frost, if desired.

Chocolate Frosting
1/2 c butter, softened
1 c powdered sugar
1/4 c cocoa powder
2 tbs milk
1/2 tsp vanilla
pinch of salt

Combine sugar, cocoa and salt. Set aside.

In mixing bowl, beat butter until light and fluffy.

Gradually add in sugar/cocoa mixture and milk mixture.

Whip until light and fluffy.

This icing will cover about 2 dozen cupcakes.

Makes 10-12.

Carrot Oatmeal Raisin muffins

This recipe appeared in the most recent Every Day Food and is entitled "healthy morning muffins." I feared they would be dry because there's so little fat, but they're moist and delicious. I hate nutmeg and subbed cinnamon. I also used 2 bananas instead of one for extra moistness.



1.25 c all-purpose flour
1/2 brown sugar
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp salt
1 c uncooked oatmeal
1/2 c raisins
3 tbs olive oil
1 egg
1/3 c skim milk
4 medium carrots, shredded
2 medium, ripe bananas

Preheat oven to 400 degrees. Prepare muffin pan by spraying with cooking spray or lining with muffin cups.

In a large bowl, combine flour, brown sugar, baking soda, baking powder, cinnamon, and salt, whisking to make sure there are no lumps.

Add oil, egg, milk, carrots, and banana. Whisk until well-blended.

Stir in oatmeal and raisins.

Pour into muffin pan, about 1/4 c per muffin.

Bake 20-25 minutes until toothpick comes out clean.

Makes 12.

Quinoa with Apples, Carrots and Onions

Quinoa is a good source of both fiber and protein. While I usually serve it as my carby side dish, I've been known to eat a cup or so as a meal when I'm too lazy to cook. I buy it out of the bulk bins at Whole Foods or at Trader Joe's.



1 c uncooked quinoa
3/4 c onion, chopped
3/4 c carrot, finely chopped
2 cloves garlic, minced
2 c chicken broth
1.5 c granny apple, finely chopped
1/2 tsp each salt, pepper, cinnamon
Olive oil

Saute onion and carrots in olive oil until tender and the carrots are beginning to brown, about 5-7 minutes.

Add garlic and cook for one minute. Add quinoa and give the mixture a good stir. (I'm not sure whether you can "toast" quinoa, but oh well).

Add broth, salt and pepper and bring to a boil. Cook on low, covered, for 20 minutes until most, if not all, of the liquid is absorbed. (Don't be alarmed by the little squigglies that look like worms. That's normal ;)

Meanwhile, saute the apples in a little olive oil until tender, about 7 minutes.

Fluff quinoa with a fork and mix in apples and cinnamon. Adjust seasonings if necessary.

Serves 4-6.

Mock Beef Stroganoff

A friend taught me this recipe in law school when I was just getting into cooking. It's definitely a recipe from our parents' generation, but might be appropriate for these leaner times. It whips up quickly in about 30 minutes.



1 lb ground beef (85/15)
1 lb sliced mushrooms (button or baby bellas)
2 c chopped onions (yellow or sweet)
2 cloves garlic, minced
1-2 tsp Worcestershire sauce
1 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
12 oz sour cream
1 lb whole wheat pasta.

Put 4 quarts of water on to boil.

Brown ground beef in olive oil with a little salt and pepper. Drain beef and set aside.

Add a little more olive oil to the pan, saute chopped onions and mushrooms until onions have softened and mushrooms have browned. Add garlic and cook for another minute. Sprinkle with salt and pepper.

Add pasta to boiling water and cook for 10 minutes or according to the package directions for al dents.

Return beef to pan, sprinkle with garlic powder. Turn heat to medium and stir in sour cream and Worcestershire. Once sour cream has melted, reduce heat to low and simmer until pasta is done.

Drain pasta and combine meat sauce mixture. Adjust salt and pepper, as needed.



Serves 6-8.

Honey Whole Wheat Bread with Flax Seed

This recipe was closely adapted from this one posted by CookingMommaofThree at BakerSpace.com. The primary change I made was to omit the wheat germ since I didn't have any. Otherwise, I stayed true to her awesome recipe.


This recipe makes 3 loaves

1 c. warm water (about 110 degrees)
4 1/2 t. yeast
1 T. + 1/3 c honey
1/4 c. butter
1 1/2 T. salt
2 c. skim milk
5 c whole wheat flour
1/2 c. ground flax seed
1/2 c all purpose flour (or wheat germ)
1 1/2 bread flour (up to 3 c if necessary)

1) In bowl of a stand mixer, combine water, yeast and 1 T. honey. Set aside.

2) In a microwave safe bowl, combine remaining 1/3 c honey, butter, and salt. Heat until butter is completely melted, about 30 seconds - 1 minute. Stir in milk. Add the milk mixture to yeast mixture.

3) Using the paddle attachment, add 1 c flour at a time until well mixed. Add ground flax see and last 1/2 c of flour or wheat germ.

4) Unless you have an extra-large stand mixer (more than 5 quarts), set half of the dough aside for the kneading step. Change to dough hook.

5) Add 1/2 c bread flour at a time until dough no longer sticks to bottom of bowl. (I think I only added about 1.5 c total to all my dough). Knead 8 minutes. Repeat with any dough that was set aside. Knead both halves of dough together.

6) Place dough in a large bowl coated with cooking spray. Turn dough to coat. Cover with a clean dish towel and place in a warm place until doubled in size. (About an hour for me).

7) Punch down dough and divide until three equal pieces. Shape into loaves and place into bread pans for second rise. (I only have two loaf pans, so one was left free-form as will be shown below).

8) Cover with dish towel and let rise in a warm place until "doubled" or about an inch rise over your loaf pan.

9) Bake in 350 degrees oven for 35 minutes until golden brown.

10) Remove from oven and let cool on wire racks for 10 to 15 min before removing from loaf pans to cool completely before slicing.

Slowcooker Kalua Pig

This is a real easy way to make Kalua pig. As mentioned in the previous post, I had never tried brussels sprouts before, so I steamed them in the microwave and tossed with butter and pepper. Not bad at all.



Kalua Pig
3-4 lb pork shoulder ("pork butt")
1-2 T liquid smoke
2-3 T Hawaiian sea salt (sub kosher salt)

Trim excess fat from pork and place in base of slowcooker. If desired, place a rack in first, so some of the fat drips away. Add liquid smoke. Cook on low for 8-10 hours.

Remove from slowcooker, reserving liquid. Shred meat using two forks and toss with salt, tasting periodically as not to over salt.

Strain liquid from bottom of the pot. Chill for a bit and then scoop away the fat.

Add some liquid to pork and stir well. (A moist kalua pig will mix with rice beautifully without the need for soy sauce.) Serve with rice.

Other uses: Instead of salting, shredded meat can be mixed with your favorite bbq sauce. Cook for about 20 minutes on high so that the sauce cooks in. Serve on buns.

Brussels Sprouts
1/2 c brussels sprout
1 tb butter or butter substitute
1/4 tsp ground pepper

Steam sprouts in the microwave 2-3 minutes. No liquid is required if using special steam bag. Toss with butter and sprinkle with pepper.

I had my first brussel sprout today! Somehow they never looked
appealing and have such a bad rap, that I'd never dared to try them.
Impulse-shopping at Trade Joe's put an end to that. Well, all I did
was steam them and toss with a little butter and pepper. Not bad at
all. I could so make these taste good with, I don't know, a recipe?
Can't wait to try them again. Pictures of the first go to come.

Oven-baked chicken

Growing up, we called this "Shake-a-shake-a Chicken." This was before I had ever even seen a commercial for "Shake and Bake." It was a weekend favorite of our and was usually accompanied by mashed potatoes. With great chagrin I learned as an adult that it came from the back of a Bisquick box. Nonetheless, it is still a super easy way to get "fried" chicken with a little less frying. Since I don't keep Bisquick in the house, I used a simple substitute.

1 c flour
1/2 tsp salt
1 tbs melted butter
1.5 tsp baking powder
(or 1 c Bisquick)
1/2 tsp pepper
1/2 tsp salt
1 heaping tsp paprika
2 lbs chicken pieces (I used thighs)
1/4 c butter

Preheat oven to 400. Place butter in 9x13" pan and melt. Remove pan when butter is melted so it does not burn.

Mix all ingredients in a ziploc bag. Toss chicken in flour mixture.

Place chicken, skin-side down in preheated pan. Bake for 30 minutes at 425 and flip.

Continue cooking, uncovered for about 30 more minutes until chicken is golden brown and cooked through.

Serves 4.

Sweet and Savory Short Ribs

This recipe was inspired by one found in Beth Hensperger's Not Your Mother's Slow Cooker Recipes for Entertaining, but I left out both the named ingredients, so it was really just a savory, mustardy, vinegar bbq sauce. Served with garlic-parmesan mashed potatoes which were very yummy.

2 lb short ribs
1/4 c Dijon mustard
2 Tbs beef broth
2 Tbs soy sauce
2 Tbs Worcestershire sauce
1 Tbs olive oil
1 Tbs cider vinegar
2 cloves garlic, crushed
3 Tbs brown sugar
1 tsp dried thyme
1/4 tsp (or less) cayenne pepper
2 medium onions, chopped
salt and pepper
olive oil

Combine mustard through cayenne pepper with a whisk. Pour into bottom of the slow cooker. Salt and pepper short ribs liberally. Brown in a olive oil on both sides.

Place short ribs in sauce, arranging so these are submerged. Sprinkle onions on top.

Cook for 1 hour on high and then 6-7 on low until meat is tender.

Serves 4.

Three Cheese Mac and Cheese

This recipe has been adapted from one found on MyRecipes.Com which credits Cooking Light, September 1996. I simplified and upped the cheeses. Unfortunately, I forgot to take a picture, so here we are at the table.



1/3 c all purpose flour
1/3 c butter
2 2/3 c skim milk
2 oz smoked fontina, shreddeed
6 oz cheddar, shredded
3 oz parmesan, shredded
1 lb small shaped pasta (e.g. macaroni, rotini, or penne)
1/2 tsp salt and pepper
1/2 c seasoned bread crumbs or crushed onion melba toasts
1 tbs butter, softened

Prepare pasta according to the package directions, cooking til al dente in salted water. Drain and set asside.

Combing flour and butter over medium heat to make a rouge. Whisk in milk and cook until thickened, stirring frequently. This will take about 8 minutes.

Melt in all cheeses and cook for another 3 minutes. Stir together cheese and pasta, adding salt and pepper.

Pour into prepared dish (spray or rub with butter) and top with bread crumbs mixed with butter.

Bake at 375 degrees for 30 minutes until golden brown and bubbly.

Serves 6-8.

Chocolate Log

This recipe appeared in this month's Good Food. While I would have substituted granulated sugar for caster sugar and brown sugar for muscovado, my auntie found both sugars and quark at Whole Foods.



For the cake

1 tsp instant coffee, mixed with 1 tbs warm water (I just used a tbs of coffee leftover from the morning)
4 eggs, room temp
85 g/3 oz golden caster sugar, plus extra for rolling
50 g/2 oz light muscovado sugar
120g/4.5 oz self-raising flour
2 tbs cocoa powder

For the icing

50g/2 oz 70% dark chocolate (I doubled this), chopped
250 g/9 oz mascarpone light
140g/5 oz quark (This is best described as a sour cream cheese--I did not like its strong flavor and will use regular cream cheese in the future)
50g/2 oz powdered sugar
1.5 tbs cocoa powder
1 tsp instant coffee
1/2 tsp vanilla

Heat the oven to 375 degrees. Line with parchment paper and lightly spray a 15x9 jelly roll pan.

Beat the eggs, both sugars, and the coffee together with an electric whisk for about 8 minutes until it is thick and airy and hold a trail when you lift the beaters. (This process amazed me. The mixture also thickened as it stood, so it may be okay to only beat for 6 minutes and let it stand while you prepare the dry ingredients).

Sift flour and cocoa powder together and gently fold into egg mixture. Pour into prepared baking pan, spreading gently to make it even. Bake for 12 minutes or so until it feels spongy but firm when touched.

Dust another sheet of baking paper with caster sugar and turn out cake. (This must be done soon after taking it out of the oven). Peel away the old paper. Roll the cake, keeping the new paper inside into a log. Cool completely or put in the fridge overnight, which aids moistness.

Prepare the icing by first melting the chopped chocolate in a double boiler. Cool.

Beat the mascarpone and quark (use cream cheese) together and sift in the powdered sugar and cocoa. Stir in about 2/3rds of the melted chocolate, coffee, and vanilla. (Reserve the rest of the melted chocolate to drizzle over the top).

Unroll the cake and discard the paper. Spread half of the icing evening over the cake and reroll, putting the seam on the bottom. Spread the rest all around the top and sides of the log, smoothing in any cracks. Drizzle with remaining chocolate and dust with powdered sugar, if desired.

Serves 8.

Apple Potato Pancakes

This recipe appeared in either this month's Good Food or Olive. Probably Olive because of the helpful approximations to the metric system. My husband loves potato pancakes, but I have been unsuccessful in the past. This recipe uses no onions and whips up very simply.



2 lbs or 6 c shredded potatoes (I used regular baking potatoes)
2 c shredded apple (I used 2 medium Gala)
1.5 tsp salt, divided
1/2 tsp ground pepper
2.25 oz all purpose flour (about 1/2 cup)
6 tbs canola oil
1 tsp granulated sugar

Combine apples and potatoes with 1 tsp of salt in a colander. Let set for 20 minutes, occasionally pressing as much liquid out as possible using the back of a spoon.

In a separate bowl, combine flour and remaining salt and pepper. (I also threw the sugar in here, rather than dusting at the end as directed). Mix with the potato mixture until it clumps.

Heat a couple of tbs in a large skillet over medium high heat. Flatten 1/3 c sized balls of the mixture and lightly fry until golden brown on each side in oil. (You need at least 1/4 inch of oil in the pan to get the golden brown color.) The frying takes about 6-8 minutes.

Repeat with remaining batter, keeping others warm. Serve with apple sauce (shown in picture) or sour cream.

Serves 4-6 (I made about a dozen silver dollar sized latkes)

Roasted Cornish Hens with Cherry-Port Glaze

This recipe appears in this month's Cooking Light. My auntie prepared this while I was at work and it turned out beautifully.

1/2 cup cherry preserves
1/2 cup port
1 tablespoon grated ginger
1 tablespoon balsamic vinegar
2 (1 1/2-pound) Cornish hens

Preheat oven to 400°.

Place a wire rack on a baking sheet; coat rack with cooking spray.

Combine preserves, port, ginger, vinegar, and 1/4 teaspoon salt in a small saucepan. Bring to a boil; cook 9 minutes or until slightly thickened, stirring occasionally. Remove and discard giblets and necks from hens.

Rinse hens and pat dry. Tie ends of legs together with twine. Lift wing tips up and over back; tuck under hen. Sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper.

Set on wire rack on baking sheet. Bake at 400° for 15 minutes.

Brush hens with cherry mixture; bake 40 minutes or until a thermometer inserted in the meaty part of thigh registers 165°, brushing with cherry mixture every 10 minutes.

Remove from oven. Let stand 5 minutes.

Braised lamb with wine tomato reduction

This recipe appeared December 2009's Cooking Light. The only changes I made was to use plain tomatoes (the recipe called for pre-seasoned) and substitute dry parsley for fresh. This was the easiest way I've ever cooked lamb and my first ever lamb shank.


4 (12 oz) lamb shanks
4 garlic cloves, minced
3/4 dry red wine
2 (14.5 oz) cans diced tomatoes
1 tsp dried parsley
salt, pepper, and olive oil

In a large dutch oven, salt and pepper lamb and brown in oil over medium high heat, about 4 minutes on each side. Remove from pot.

Add the garlic to the pan, cook for 15 seconds (it will immediately sizzle and start to brown/burn). Add the wine; cook for 2 minutes while scrapping the bottom of the pot. Stir in tomatoes and cook for another few minutes.

Return lamb to pot; cover and reduce heat; and simmer for 1 hour over low. Turn lamb over and cook for another 1-1.5 hours until meat is tender (My lamb shanks were huge, so it took nearly 3 hrs).

Remove lamb from pan and loosely cover with foil. Bring wine/tomato mixture to a boil and cook until reduced (about 10 minutes). Season with salt, pepper, and parsley. Return lamb to pot and cook another few minutes until lamb is heated.

Serve with sauce.

Belgian Beer Beef Stew

This recipe has been adapted from one found in December 2009's Cooking Light. I used a Belgian beef called Mathilda from the Goose Island Brewery. Yum! The recipe called for cooking on the stovetop 2 hrs+. I threw it in the slowcooker and it turned out perfectly.


3 bacon slices, cut into 1/2 inch pieces
2.5 lbs boneless chuck roast, cut into 1.5 inch cubes
2 c onion, chopped
12-16 oz mushrooms, sliced
4 cloves garlic, minced
3 Tbs all purpose flour
2 c carrots, sliced 1 inch thick
1.75 c parsnips, sliced 1 inch thick
1 c beef broth
8 oz Belgian beer (up
2 Tbs dijon mustard
1 tsp salt
1 tsp dried thyme
1/2 tsp pepper
1 bay leaf

Cook bacon in a large pot over medium high heat until crisp. Remove bacon from pan, reserving drippings. In the bacon fat, brown beef on all sides (do this in two batches as not to cool the pan). Remove beef from pan and place in slow cooker.

The next set of directions apply to the stove top version. I did them, but you probably don't have to if you're cooking in the slow cooker.

Saute onions in bacon grease over medium high heat until they begin to soften. Add mushrooms and cook until browned and liquid is mostly evaporated. Add salt, pepper, garlic and cook for one minute. If cooking in slow cooker, place meat (bacon too) and veggies in the slow cooker.

[If cooking on the stovetop, add flour, cook for one minute. Then stir in beer, scraping up brown bits.]

Mix the flour, mustard, thyme, broth, and beer. Pour into slow cooker and mix well. Add bay leaf. Cook on low for 4-6 hours until meat and veggies are tender.

[On the stovetop, add bacon, beef, carrot, and remaining ingredients to pot. Bring to a boil. Cover and reduce heat to low. Simmer for 2 hours or until tender.]

Discard bay leaf before serving.

Serves 6.

Cheddar Biscuits with Sage

This recipe is adapted (and halved) from one found in this month's Every Day Food. As you can see from the picture, I served them with a beef stew, recipe to come tomorrow.


2 c all purpose flour
1 Tbs baking powder
.5 tsp baking soda
1 tsp coarse salt
1.5 c cheddar cheese, grated finely
1 Tbs fresh sage, chopped finely
6 Tbs butter, cut into small pieces
3/4 c buttermilk

Preheat oven to 450 degrees.

In a food processor or stand mixer, combine flour, baking powder, baking soda,and salt. Add cheese and sage. Add butter and mix until you have coarse sand. Slowly add milk until combined.

On a lightly floured surface, knead dough until just combined. Roll to 3/4 inch thickness. Cut using floured biscuit cutters.

Bake 12-15 minutes until puffed and golden.



Makes 6 large biscuits or 12 smaller ones.

Gingerbread Friends

I found this recipe at myrecipes.com. It's from McCormick and I only made a few minor adjustments. The icing is store-bought. Here they are at work.


3 c flour
2 tsp ground ginger
1 tsp ground cinnamon (heaping)
1 tsp baking soda
1/4 tsp nutmeg (hate nutmeg, so I used maybe an 1/8)
1/2 tsp salt (recipe called for less, but I used unsalted butter)
3/4 c butter (I used 1/2 salted and 1/2 unsalted)
3/4 c brown sugar
1/2 c molasses
1 egg

Combine dry ingredients and set aside. Using stand mixer or hand mixer in a large bowl, beat butter and sugars until light and fluffy. Add the egg and molasses; beat well. Gradually add in flour until well combined. Refrigerate at least 4 hours or overnight. (Some of the dough went 2 days before I had time to bake it all without an difficulty).

Preheat oven to 350 degrees. Roll dough to 1/4 inch thickness on a floured surface. Cut into cute things. The recipe says to space them at least an inch of part, but since these guys didn't expand much, so I arranged them as closely as possible without touching.



Bake 8-10 minutes. If your cookies are too thin, they will brown too quickly on the edges, so monitor them closely. The cookies are done when they just begin to brown.

Cool completely on wire racks before decorating. Make sure to use an icing that hardens.

Makes 2-3 dozen, 3x2 inch cookies. (I got nearly 4 dz out of this batch, but an entire pan was too thin)

French Onion Soup

This recipe is adapted from one found in this month's Every Day Food.


7 medium onions, sliced 1/4 inch
4 T butter
1.5 tsp sugar
1 tsp salt
5 c beef broth
salt and pepper

Melt butter in large pot over medium high heat. (I used my large le creuset) Add onions and salt. Cook stirring frequently until softened and beginning to brown. This will take approximately 20-30 minutes.

Reduce heat to medium or medium low. Add sugar and cook until golden brown with a jam-like consistency. Stir very often.

Add broth and bring to a simmer. Salt and pepper to taste.

Serve with crusty bread and topped with cheese such as monzarella, gruyere.

4 servings

Spaghetti and Turkey Meatballs

Printable Version

1.25 lbs ground turkey
1/2 c bread crumbs, unseasoned
1/3 c grated parmesan
1 med onion, diced
3-4 garlic cloves, minced
1 tsp salt
1/2 tsp ground pepper
1/2 tsp poultry seasoning
1 egg
1 lb pasta of choice
4 c sauce of choice
Olive oil

1. Saute onions until tender. Add garlic and cook for 1 minute. Remove to bowl, allow to cool.

2. Combine ground turkey, bread crumbs, cheese, onion mixture, seasoning, and egg. Form into 1-1.5 inch meatballs.

3. In a 400 degree oven, place meatballs evenly apart. Bake 15 minutes, turn, bake 10 more minutes.

4. Prepare pasta until al dente. Toss pasta, sauce and meatballs together.

Makes 24 1-1.5 inch meatballs. Serves 4-6.

Chocolate Chip Pecan Cookies

This recipe came off the back of a package of Hershey's Classic Chocolate Chips. I just added the pecans and substituted egg whites for one of the eggs.


2 1/4 c all purpose flour
1 tsp baking soda
3/4 tsp salt
3/4 c granulated sugar
3/4 c brown sugar
1 c (2 sticks) butter
1 tsp vanilla
1 egg and 2 egg whites
12 oz semisweet chocolate chips
1 c pecans, chopped

Preheat oven to 375.

Cream butter and sugars together. Add eggs and vanilla, beating well.

Separately, whisk or sift together flour, baking soda, and salt. Add to wet mix and combine thoroughly with a whisk or mixer.

Stir in pecans and chips. Put dough in freezer or fridge for a few minutes while you grease a couple cookie sheets or cover them with parchment paper. I recommend keeping any dough in the fridge in between batches. This helps the cookies stand up a bit better.

Drop tablespoons of dough, spaced at least 1-2 inches apart. Bake about 10 minutes per batch, until golden brown. Allow to rest for a minute on the cookie sheets before removing to cooling racks.

Makes 5 dozen

Bourbon Pecan Pie/Tart

Using 1/2 of my double pie crust recipe, this recipe is made in a tart pan. I modified this recipe from Bon Appetit, November 2009. Note, even though I used one tsp less than 2 tablespoons, even after cooking, I could smell the boubon. Not sure how it will taste, but it wound up looking like a tart even in a pie pan-ish dish.


1 pie crust to fill 10 inch tart pan
2 eggs, 2 egg whites
1/2 c brown sugar
3/4 c dark corn syrup
2 T bourbon
1 tsp vanilla
3 T butter, melted
1/2 tsp salt
2 c pecan halves, toasted

Roll pie crust to fit tart pan. Press into pan, trim, and refrigerate for 3 minutes.

Preheat oven to 375 degrees. Line crust with foil and fill with beans or pie beads. Bake on a baking sheet until crust is set and golden, about 30 minutes. Remove foil and beans. Bake another 10 minutes.

While crust is baking, prepare filling. Beat eggs and sugar in a medium. Beat in corn syrup, butter, bourbon, vanilla and salt until well blended. Stir in pecans.

Pour filling until hot pie crust. Bake until set about 25 minutes.

Cool tart on rack for an hour before removing pan sides.