by Kathleen Blease
You might also be interested in:
A Pretty Cake for Easter
Burgers on a Friday? Only These!
Alicia's Soda Bread (aka Scone)
To go with Fish: Mango Salsa and Summery Cous-Cous Salad
Kathleen's Lenten Bean and Vegetable Soup with muffins
Okay, this is not a recipe for a Lenten meal, but if you're following the Lenten exercise of using all the food that's in your house before buying anything new, then this just might be for you! Do you still have canned pumpkin from Thanksgiving and Christmas? Well, my freezer still hides several packages of mashed pumpkin and butternut squash down near the bottom. So the mixing bowls are coming out and the oven is preheating as we speak!
This recipe freezes very well, so make extra now. If you'd like to make them a little sweet for Easter breakfast, add a few handfuls of mini semisweet chocolate chips. Delicious!
I also like to serve them with soup, fruit salad, or quiche. In fact, you'll find a few soup recipes--such as Cream of Squash Soup and Ben's Clam Chowder (which is very easy)--by clicking on The Little Catholic Kitchen. Scroll wayyyyy down and you'll find them! You will also find my recipe for Crustless Quiche there.
As with any muffin recipe, the secret to a well-risen muffin is in the mixing. In separate bowls, mix all the dry ingredients and all the wet ingredients. Be sure the ingredients are well combined. I tell my kids that they should see only one color, no streaks of white or pumpkin. Then, form a well in the dry ingredients, pour in the wet ingredients and mix until just combined. Each extra stroke you make gives the muffins less lift.
You can be a little flexible with ingredients. This recipe works just as well with whole milk, low-fat milk, and even buttermilk. You can also try different flours. I prefer to make these with white whole wheat flour or with a combination of 1 c. all-purpose flour and 1 c. stone ground whole wheat flour. Use any combination you think is best for your family. However, it's been my experience that if I use more than 1 1/2 c. stone ground whole wheat flour, the muffins become dense; however, they are still delicious. Feel free to experiment. This recipe can handle it!
Enjoy!
Spiced Pumpkin Muffins
Yields: 12 muffins
2 c. flour
1/2 c. sugar
1/2 tsp. each baking soda and baking powder
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. freshly grated nutmeg
1/2 tsp. ground cloves
1 c. pumpkin puree
1/2 c. milk
1 extra-large egg
2 tbsp. canola oil
2-3 handfuls mini semi-sweet chocolate chips (optional)
Preheat oven to 375 degrees.
In a large bowl, mix all dry ingredients until thoroughly combined. In another large bowl, mix all wet ingredients until thoroughly combined. Make a well in the dry ingredients. Pour the wet ingredients into the well. Mix with a wooden spoon until just combined. This is a very thick batter; resist the temptation to add water. With mixing, the ingredients should incorporate and make a smooth but heavy batter. Do not over mix. Fill muffin pan almost full; the muffin pan should be greased or covered with muffin liners. Bake for about 20 minutes until a skewer inserted in the middle comes out clean. Cool in pan on wire rack. Then remove when cooled but a little warm. These freeze very well. Be sure they are completely cooled before freezing to prevent freezer burn.
God bless!
Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts
Thursday, April 14, 2011
Monday, April 4, 2011
from The Little Catholic Kitchen: A Pretty Cake for Easter Sunday
by Kathleen Blease
For more recipes from The Little Catholic Kitchen click here.
Mary Lou's Chocolate Cake
From our family picnic, this is my mother's cousin's wife's chocolate cake. I use a seven minute frosting and include the recipe below. A friend took a bite of this cake and said, "It tastes like a childhood memory."
This is very moist. If you use a dark cocoa, it will make the cake dry, so do stick with a basic baking cocoa. Good ol' Hershey's works great. Nine-inch round pans are necessary here; if you use 8-inch rounds, you will have a messy oven in the end. Spray the pans with non-stick spray that has flour in it.
2 c. sugar
2 c. flour
3/4 c. cocoa
1/2 tsp. salt
2 tsp. baking soda
1 tsp. baking powder
1/2 c. oil
2 eggs, beaten
1 tsp. vanilla
1 c. milk
1 c. boiling coffee
Yields: one 9-inch two-layer cake
Mix all ingredients in one bowl, except the coffee. Stir until fully combined and smooth. Add the coffee and thoroughly mix again. This is a very wet batter. Pour into prepared pans. Bake at 350 degrees for 30-35 minutes, or until toothpick inserted in the middle comes out clean. Do not over bake. Cake should seem firm to touch but not dry. Cool in pans for 10 minutes. Then remove from pans and cool completely on racks.
For the seven-minute icing
Yield: This really is enough for two cakes. You can half this recipe without any problems. If you do, use two eggs whites.
3 large egg whites
2 tsp. light corn syrup
1/2 tsp. cream of tartar
1/3 c. cold water
1 1/2 c. sugar
1 tsp. vanilla
In a medium sauce pan, bring 2 inches of water to a simmer. Use a large pyrex bowl as a double boiler by placing it in the sauce pan. It should sit in the pan without touching the water. With the bowl OUT of the sauce pan, combine all ingredients with a whisk. Place the bowl inside the pan. With a hand mixer, beat the egg mixture on high speed until stiff peaks form (about 7 minutes). Remove from heat and beat 3-5 minutes longer until it cools. Use immediately.
Extra frosting can be refrigerated for up to a week, but it must be re-whipped. However, I find that this is not always successful.
Assemble the cake
Note: No crumb coating is necessary here!
Items needed:
cake plate
wax paper
metal spatula
warm water in tall glass
spoon
To frost cake, place a dollop of icing on a plate. Place the first layer of cake on the plate; this helps glue the cake in place. Place four strips of wax paper under the layer of cake to protect the plate. Place more icing on top of the first layer and smooth out to the edges. Be generous! Place second layer of cake on top. Ice the top of the cake. Again, be generous. Then ice the sides.
After you've frosted the entire cake, you can use the back of a spoon to form peaks in the icing. Simply place the spoon in the icing and pull up. Do this over all the top of the cake.
If you prefer a smooth professional finish, dip a spatula in a tall glass of warm water and shake off excess water. Then hold the entire spatula level and/or parallel to the cake and smooth icing to make a seamless effect.
To finish, carefully and slowly slide out the strips of wax paper from underneath the cake. Voila!
You might want to try covering the same chocolate layers with one of my favorite icings, Chocolate Cream Cheese Icing. It's from A Treasury of Jewish Holiday Baking: The 10th Anniversary Edition by Marcy Goldman, p. 315, originally published with her Yogurt Banana Cake. I double the recipe. We've enjoyed this terrific combination for my sons' birthdays, homeschool co-op picnics, and Boy Scout events. Click here to read my review on A Treasury of Jewish Holiday Baking. I am turning to this wonderful baking book once again this week. My son, Ben, has requested a special and surprise cake for his birthday dinner. I'm sure I'll find one among its recipes!
For more recipes from The Little Catholic Kitchen click here.
Mary Lou's Chocolate Cake
 |
| A pretty two-layer cake for Easter Sunday. |
This is very moist. If you use a dark cocoa, it will make the cake dry, so do stick with a basic baking cocoa. Good ol' Hershey's works great. Nine-inch round pans are necessary here; if you use 8-inch rounds, you will have a messy oven in the end. Spray the pans with non-stick spray that has flour in it.
I like to make the chocolate layers whenever I have a spare moment, and then I freeze them wrapped in two layers of aluminum foil. When I need the layers, I take them out of the freezer and open the foil. By the time the frosting is ready to use, the layers are just right for assembling.
The seven minute frosting is very much like a meringue. It glides on beautifully, looks glossy, and forms beautiful peaks. But, if you prefer, you can take a metal spatula dipped in warm water and glide it over the icing to make a smooth almost seamless effect--very professional looking.
Whenever I make this cake, I ALWAYS hear "Wow!!"
For the cake:
2 c. sugar
2 c. flour
3/4 c. cocoa
1/2 tsp. salt
2 tsp. baking soda
1 tsp. baking powder
1/2 c. oil
2 eggs, beaten
1 tsp. vanilla
1 c. milk
1 c. boiling coffee
Yields: one 9-inch two-layer cake
Mix all ingredients in one bowl, except the coffee. Stir until fully combined and smooth. Add the coffee and thoroughly mix again. This is a very wet batter. Pour into prepared pans. Bake at 350 degrees for 30-35 minutes, or until toothpick inserted in the middle comes out clean. Do not over bake. Cake should seem firm to touch but not dry. Cool in pans for 10 minutes. Then remove from pans and cool completely on racks.
For the seven-minute icing
Yield: This really is enough for two cakes. You can half this recipe without any problems. If you do, use two eggs whites.
3 large egg whites
2 tsp. light corn syrup
1/2 tsp. cream of tartar
1/3 c. cold water
1 1/2 c. sugar
1 tsp. vanilla
In a medium sauce pan, bring 2 inches of water to a simmer. Use a large pyrex bowl as a double boiler by placing it in the sauce pan. It should sit in the pan without touching the water. With the bowl OUT of the sauce pan, combine all ingredients with a whisk. Place the bowl inside the pan. With a hand mixer, beat the egg mixture on high speed until stiff peaks form (about 7 minutes). Remove from heat and beat 3-5 minutes longer until it cools. Use immediately.
 |
| Whip ingredients over simmering water until stiff peaks form. |
Assemble the cake
Note: No crumb coating is necessary here!
Items needed:
cake plate
wax paper
metal spatula
warm water in tall glass
spoon
To frost cake, place a dollop of icing on a plate. Place the first layer of cake on the plate; this helps glue the cake in place. Place four strips of wax paper under the layer of cake to protect the plate. Place more icing on top of the first layer and smooth out to the edges. Be generous! Place second layer of cake on top. Ice the top of the cake. Again, be generous. Then ice the sides.
After you've frosted the entire cake, you can use the back of a spoon to form peaks in the icing. Simply place the spoon in the icing and pull up. Do this over all the top of the cake.
 |
| The more peaks the better! |
If you prefer a smooth professional finish, dip a spatula in a tall glass of warm water and shake off excess water. Then hold the entire spatula level and/or parallel to the cake and smooth icing to make a seamless effect.
 |
| Hold the knife parallel to make a seamless effect. |
You might want to try covering the same chocolate layers with one of my favorite icings, Chocolate Cream Cheese Icing. It's from A Treasury of Jewish Holiday Baking: The 10th Anniversary Edition by Marcy Goldman, p. 315, originally published with her Yogurt Banana Cake. I double the recipe. We've enjoyed this terrific combination for my sons' birthdays, homeschool co-op picnics, and Boy Scout events. Click here to read my review on A Treasury of Jewish Holiday Baking. I am turning to this wonderful baking book once again this week. My son, Ben, has requested a special and surprise cake for his birthday dinner. I'm sure I'll find one among its recipes!
 |
| Here are the same chocolate layers covered in Marcy's chocolate cream cheese icing. |
Wednesday, March 23, 2011
Lenten Meals from The Little Catholic Kitchen: Soup's On! Hearty Stuff in a Bowl Served With Satisfying Muffins
by Kathleen Blease
You might also be interested in :
Burgers on a Friday? Only These!
Alicia's Soda Bread (aka Scone)
To go with Fish: Mango Salsa and Summery Cous-Cous Salad
Looks Like a Soup Day!
On this fine spring morning, we awoke to six inches of snow on the ground. Looks like a good day for soup! Here's a quick and healthy recipe from The Little Catholic Kitchen. Serve this hearty dish with my favorite bran muffins. There are two recipes below: one that uses whole wheat flour and bran, and one that's 100% bran. Both are delicious and just sweet enough to please everyone.
Kathleen's Lenten Bean and Vegetable Soup
I made this for Ash Wednesday. It requires no chicken or beef stock. Everyone gobbled it up! Be sure to rinse the canned beans before using them. If you use whole barley, it will require more time to cook, so add it to the vegetables at the start of the soup.
2 14-oz. cans your favorite beans (I like 1 can black beans and 1 can navy beans), drained and rinsed
1 14-oz. can diced tomatoes, including liquid
4 carrots, diced to size of beans
2 stalks celery, diced to size of beans
1 large onion, diced to size of beans
6 cups water
2 handfuls pearled (or whole) barley
1 c. frozen corn
3 bay leaves
tbs. rosemary leaves
fresh cracked pepper, to taste
salt, to taste
large handful of fresh parsley, chopped
shredded cheddar cheese for serving
Yields: 6 servings
In dutch oven or large sauce pan, bring water to a boil. Reduce and add carrots, celery, onions, bay leaves and rosemary. Simmer until vegetables are soft, about 20 minutes. Add beans, tomatoes, barley, corn, salt and pepper. Simmer until soup is thick, the vegetables are fork tender, and the barley is done, about 45 minutes. The longer the soup is simmered, the better, for a fuller flavor. Stir in parsley. Serve with shredded cheddar cheese on top.
Bran Muffins
Just sweet enough, this muffin is excellent with the raisins. If you're looking for a wheat-free recipe, check out the one that follows. You may use wheat or oat bran. These are most delicious served warm, but they keep and freeze well, too.
1 c. whole wheat flour
1 tsp. baking soda
1/2 tsp. salt
1 1/2 c. bran, wheat or oat
2 tbsp. brown sugar
3 tbsp. canola oil
2 tbsp. molasses
1 egg, beaten
1 1/2 c. milk
1 c. raisins
Yields: 12 standard muffins
Preheat the oven at 375. In a large mixing bowl, sift together the flour, soda, and salt. Stir in the bran. In a separate bowl, mix together the oil, brown sugar, molasses, egg, and milk. Mix until thoroughly combined. Add the wet ingredients to the dry, and mix until almost combined. Add the raisins, and mix again until just combined. Do not mix any further, or else they will not rise. Bake in muffin tins until skewer inserted comes out dry, about 30 minutes.
100% Oat Bran Muffins
Here's a wheat-free version. Wonderful served warm!
2 1/2 c. oat bran
2 tsp. aluminum free baking powder
1/2 tsp. salt
2 eggs
3/4 c. milk
1/2 c. honey or maple syrup (or 1/4 c. honey and 1/4 c. maple syrup)
2 tbsp. canola oil
1/4 raisins
Yields: 12 standard muffins
Preheat oven at 425. In a large mixing bowl, whisk together dry ingredients. In another bowl, mix together wet ingredients until they are completely incorporated. Add the wet ingredients to the dry. Mix until almost combined. Add the raisins, and mix until just combined. Do not over mix. Fill muffin cups full. Bake for 15-20 minutes, until a skewer inserted in the center comes out clean.
You might also be interested in :
Burgers on a Friday? Only These!
Alicia's Soda Bread (aka Scone)
To go with Fish: Mango Salsa and Summery Cous-Cous Salad
Looks Like a Soup Day!
On this fine spring morning, we awoke to six inches of snow on the ground. Looks like a good day for soup! Here's a quick and healthy recipe from The Little Catholic Kitchen. Serve this hearty dish with my favorite bran muffins. There are two recipes below: one that uses whole wheat flour and bran, and one that's 100% bran. Both are delicious and just sweet enough to please everyone.
Kathleen's Lenten Bean and Vegetable Soup
I made this for Ash Wednesday. It requires no chicken or beef stock. Everyone gobbled it up! Be sure to rinse the canned beans before using them. If you use whole barley, it will require more time to cook, so add it to the vegetables at the start of the soup.
2 14-oz. cans your favorite beans (I like 1 can black beans and 1 can navy beans), drained and rinsed
1 14-oz. can diced tomatoes, including liquid
4 carrots, diced to size of beans
2 stalks celery, diced to size of beans
1 large onion, diced to size of beans
6 cups water
2 handfuls pearled (or whole) barley
1 c. frozen corn
3 bay leaves
tbs. rosemary leaves
fresh cracked pepper, to taste
salt, to taste
large handful of fresh parsley, chopped
shredded cheddar cheese for serving
Yields: 6 servings
In dutch oven or large sauce pan, bring water to a boil. Reduce and add carrots, celery, onions, bay leaves and rosemary. Simmer until vegetables are soft, about 20 minutes. Add beans, tomatoes, barley, corn, salt and pepper. Simmer until soup is thick, the vegetables are fork tender, and the barley is done, about 45 minutes. The longer the soup is simmered, the better, for a fuller flavor. Stir in parsley. Serve with shredded cheddar cheese on top.
Bran Muffins
Just sweet enough, this muffin is excellent with the raisins. If you're looking for a wheat-free recipe, check out the one that follows. You may use wheat or oat bran. These are most delicious served warm, but they keep and freeze well, too.
1 c. whole wheat flour
1 tsp. baking soda
1/2 tsp. salt
1 1/2 c. bran, wheat or oat
2 tbsp. brown sugar
3 tbsp. canola oil
2 tbsp. molasses
1 egg, beaten
1 1/2 c. milk
1 c. raisins
Yields: 12 standard muffins
Preheat the oven at 375. In a large mixing bowl, sift together the flour, soda, and salt. Stir in the bran. In a separate bowl, mix together the oil, brown sugar, molasses, egg, and milk. Mix until thoroughly combined. Add the wet ingredients to the dry, and mix until almost combined. Add the raisins, and mix again until just combined. Do not mix any further, or else they will not rise. Bake in muffin tins until skewer inserted comes out dry, about 30 minutes.
100% Oat Bran Muffins
Here's a wheat-free version. Wonderful served warm!
2 1/2 c. oat bran
2 tsp. aluminum free baking powder
1/2 tsp. salt
2 eggs
3/4 c. milk
1/2 c. honey or maple syrup (or 1/4 c. honey and 1/4 c. maple syrup)
2 tbsp. canola oil
1/4 raisins
Yields: 12 standard muffins
Preheat oven at 425. In a large mixing bowl, whisk together dry ingredients. In another bowl, mix together wet ingredients until they are completely incorporated. Add the wet ingredients to the dry. Mix until almost combined. Add the raisins, and mix until just combined. Do not over mix. Fill muffin cups full. Bake for 15-20 minutes, until a skewer inserted in the center comes out clean.
Thursday, March 17, 2011
For St. Patrick's Day: Quick and Tasty!
Alicia's Soda Bread
A friend of mine gave me this recipe. She quickly wrote it down from memory, and it's excellent. Buttermilk makes all the difference, but plain milk will work if necessary. Another friend of mine, Mary, tells me that her Irish grandmother would have called this a scone. Soda bread or scone, it's delicious and easy to make. Have a wonderful St. Patrick's Day!
Visit The Little Catholic Kitchen for more delicious recipes.
3 c. all purpose or bread flour
3 tbsp. sugar
1 tsp. each aluminum free baking powder and baking soda
1/2 tsp. salt
2 c. buttermilk
1 c. raisins or dried cranberries
Yields: One large loaf
Preheat oven 350. In large mixing bowl, whisk together dry ingredients. Then add buttermilk all at once. Stir until almost combined. Add the raisins or dried cranberries. Mix until just combined. Do not mix past this point, or else it will rise less. This will be a sticky dough that is hard to mix with a spoon. Flour your hands and mix by hand if necessary. Line a cookie sheet with aluminum foil, and spray with non-stick cooking spray (such as Pam). Place the dough in one heap on the pan. Bake at 350 degrees for 60 minutes. If the top browns too fast, place a sheet of foil on top, without wrapping it. When finished, the loaf should sound hollow when tapped on the bottom with your fingers. Delicious served warm or room temperature.
A friend of mine gave me this recipe. She quickly wrote it down from memory, and it's excellent. Buttermilk makes all the difference, but plain milk will work if necessary. Another friend of mine, Mary, tells me that her Irish grandmother would have called this a scone. Soda bread or scone, it's delicious and easy to make. Have a wonderful St. Patrick's Day!
Visit The Little Catholic Kitchen for more delicious recipes.
3 c. all purpose or bread flour
3 tbsp. sugar
1 tsp. each aluminum free baking powder and baking soda
1/2 tsp. salt
2 c. buttermilk
1 c. raisins or dried cranberries
Yields: One large loaf
Preheat oven 350. In large mixing bowl, whisk together dry ingredients. Then add buttermilk all at once. Stir until almost combined. Add the raisins or dried cranberries. Mix until just combined. Do not mix past this point, or else it will rise less. This will be a sticky dough that is hard to mix with a spoon. Flour your hands and mix by hand if necessary. Line a cookie sheet with aluminum foil, and spray with non-stick cooking spray (such as Pam). Place the dough in one heap on the pan. Bake at 350 degrees for 60 minutes. If the top browns too fast, place a sheet of foil on top, without wrapping it. When finished, the loaf should sound hollow when tapped on the bottom with your fingers. Delicious served warm or room temperature.
Lenten Meals from The Little Catholic Kitchen: Burgers on a Friday? Only These!
Salmon Burgers
These are delicious, satisfying, and remarkably healthy--high in calcium and omega-3s. You can cook these on the grill, but I like to saute them in a pan with a little olive oil. Serve on a burger bun with all the fixings, or just by themselves, along with a salad. If you don't have green onions (also called spring onions or scallions), finely diced yellow, white or red onions also work great.
Visit The Little Catholic Kitchen for more delicious recipes.
1 14-oz can canned pink salmon (such as Chicken of the Sea), drained.
2 tbsp. lemon juice
1 1/2 tbsp. Dijon style mustard
3/4 c. dry bread crumbs
1/2 sliced green onions (include as much of the green as you'd like)
2 whole eggs (or 3 egg whites), beaten
salt and pepper to taste
Yields: 4 servings
Drain and flake salmon. (There's no need to remove the bones, as they are soft. They also contain a lot of calcium and omega-3 fatty acids. The skin can also remain.) Add all other ingredients and gently mix. Try to keep a few salmon chunks in tact. Form into 4 large patties. Grill or saute in pan with olive oil until crispy on the outside. Serve alone, or as you would a hamburger.
These are delicious, satisfying, and remarkably healthy--high in calcium and omega-3s. You can cook these on the grill, but I like to saute them in a pan with a little olive oil. Serve on a burger bun with all the fixings, or just by themselves, along with a salad. If you don't have green onions (also called spring onions or scallions), finely diced yellow, white or red onions also work great.
Visit The Little Catholic Kitchen for more delicious recipes.
1 14-oz can canned pink salmon (such as Chicken of the Sea), drained.
2 tbsp. lemon juice
1 1/2 tbsp. Dijon style mustard
3/4 c. dry bread crumbs
1/2 sliced green onions (include as much of the green as you'd like)
2 whole eggs (or 3 egg whites), beaten
salt and pepper to taste
Yields: 4 servings
Drain and flake salmon. (There's no need to remove the bones, as they are soft. They also contain a lot of calcium and omega-3 fatty acids. The skin can also remain.) Add all other ingredients and gently mix. Try to keep a few salmon chunks in tact. Form into 4 large patties. Grill or saute in pan with olive oil until crispy on the outside. Serve alone, or as you would a hamburger.
Thursday, March 10, 2011
Lenten Meals from The Little Catholic Kitchen: Today, A Little Bit of God's Green Earth on Your Plate
Figuring out a simple Lenten meal can be pretty easy, no? Just cook up a little fish, and you're done. Hmm...
Wouldn't it be nice to make those fish meals a little more bright? When I make these two recipes, below, I think a lot about God's bounty...how it is fresh and various. There is plenty for us to explore and enjoy on this planet. (I'm also remembering just how much Christ loved his Father's creation, too.) A Lenten Friday is a great time to put aside the heavy comfort foods and get back to the basics...and revel in a few recipes that reflect something of God's green earth--wheat, mango, cherries, herbs. Can you taste it? Me, too!
This Lent, I'll bring you some of my recipes from The Little Catholic Kitchen. Click the link to see all the recipes, both meat and meatless, that I've posted throughout the year. Happy Lenten Friday!
Kathleen's Mango Salsa
This is one of my own creations. Try this with any fish. I think it's particularly good with salmon that's been pan sauteed. It's also delicious mixed with cous-cous. To make a healthy salad out of leftovers, flake the salmon and add to the salsa/mango mix. Add a little olive oil, if you'd like. This makes a great lunch the next day.
1 mango, peeled and finely diced
1 small zucchini, peeled and finely diced
1 14-oz. can petite diced tomatoes
1/2 small onion, finely diced
1/2 14-oz. can black olives, sliced
1 14-oz. can peach slices or halves, finely diced
1/8 c. finely diced fresh cilantro (optional)
lime juice to taste
kosher salt to taste
Yields: 6 large servings
In a large bowl, combine all ingredients well. Let sit for one hour to blend flavors.
Kathleen's Cous-Cous Summery Salad
Are you hankering for the taste of summer? Okay, this recipe calls for a chicken bullion cube, which disqualifies it for Lenten Fridays. So, for Fridays, take the bullion cube out and add a little salt and pepper to taste. (A bullion cube is mostly salt anyway.) By the way, if you need to know: cous-cous is made of wheat. Check your grocery store for fresh herbs and tart cherries. If you need to use canned tart cherries, rinse them thoroughly before dicing.
1/2 c. uncooked instant cous-cous
1 c. water
1 chicken bullion cube
1 navel orange, peeled and diced
1/2 mango, peeled and diced
1/2 c. tart cherries, pitted and diced
1/4 c. fresh mint, julienned
generous squirt lime juice
Yields: 4 servings
Cook cous-cous in water and chicken bullion cube, until fluffy, about 15 minutes. Cool to room temperature. Set aside. In a large bowl, gently mix the cous-cous and all other ingredients. Refrigerate until ready to serve. If the mixture is a little too dry, add more lime juice.
Wouldn't it be nice to make those fish meals a little more bright? When I make these two recipes, below, I think a lot about God's bounty...how it is fresh and various. There is plenty for us to explore and enjoy on this planet. (I'm also remembering just how much Christ loved his Father's creation, too.) A Lenten Friday is a great time to put aside the heavy comfort foods and get back to the basics...and revel in a few recipes that reflect something of God's green earth--wheat, mango, cherries, herbs. Can you taste it? Me, too!
This Lent, I'll bring you some of my recipes from The Little Catholic Kitchen. Click the link to see all the recipes, both meat and meatless, that I've posted throughout the year. Happy Lenten Friday!
Kathleen's Mango Salsa
This is one of my own creations. Try this with any fish. I think it's particularly good with salmon that's been pan sauteed. It's also delicious mixed with cous-cous. To make a healthy salad out of leftovers, flake the salmon and add to the salsa/mango mix. Add a little olive oil, if you'd like. This makes a great lunch the next day.
1 mango, peeled and finely diced
1 small zucchini, peeled and finely diced
1 14-oz. can petite diced tomatoes
1/2 small onion, finely diced
1/2 14-oz. can black olives, sliced
1 14-oz. can peach slices or halves, finely diced
1/8 c. finely diced fresh cilantro (optional)
lime juice to taste
kosher salt to taste
Yields: 6 large servings
In a large bowl, combine all ingredients well. Let sit for one hour to blend flavors.
Kathleen's Cous-Cous Summery Salad
Are you hankering for the taste of summer? Okay, this recipe calls for a chicken bullion cube, which disqualifies it for Lenten Fridays. So, for Fridays, take the bullion cube out and add a little salt and pepper to taste. (A bullion cube is mostly salt anyway.) By the way, if you need to know: cous-cous is made of wheat. Check your grocery store for fresh herbs and tart cherries. If you need to use canned tart cherries, rinse them thoroughly before dicing.
1/2 c. uncooked instant cous-cous
1 c. water
1 chicken bullion cube
1 navel orange, peeled and diced
1/2 mango, peeled and diced
1/2 c. tart cherries, pitted and diced
1/4 c. fresh mint, julienned
generous squirt lime juice
Yields: 4 servings
Cook cous-cous in water and chicken bullion cube, until fluffy, about 15 minutes. Cool to room temperature. Set aside. In a large bowl, gently mix the cous-cous and all other ingredients. Refrigerate until ready to serve. If the mixture is a little too dry, add more lime juice.
Monday, March 7, 2011
Butter-Free Cinnamon Oatmeal Raisin Cookies--Quick and Awesome for "Fat Tuesday"!
 |
| (photo copyright Roger L. Blease) |
Here's a quick cookie recipe that takes no time at all, and believe it or not, it's a little healthy, too--whole wheat flour, oats, raisins, nuts and cinnamon--so you can feel a little bit better about your last-chance munch fest. If you like, add a little flax seed meal or wheat germ to boost the fiber.
Toss all the ingredients into one bowl, spoon onto greased cookies sheets, and pop the little dough mounds into the oven. Out will come fresh aromatic cookies that are delicious and cinnamony. Mmm!
Although they do keep for a few days, these are at their very best right out of the oven. These are also terrific for breakfast, and they will surely lure a few sleepyheads out of bed.
Butter-Free Cinnamon Oatmeal Raisin Cookies
1 c. canola oil
1/2 c. firmly packed brown sugar
2 jumbo eggs
1 tsp. vanilla
1/2 c. all-purpose flour
1 c. whole wheat flour
2 1/3 c. quick-cooking or regular rolled oats
2 tsp. baking soda
1 tsp. sea salt
1 tsp. cinnamon
1/2 tsp. ground nutmeg
1 c. raisins
1 c. chopped walnuts
Yields: Approx. 3 dozen
Preheat oven to 350 degrees. Grease 4 cookie sheets.
In a large bowl, whisk together oil and sugar until fully incorporated and smooth. Add eggs and vanilla and whisk again. Add all dry ingredients. Mix together with a spoon. Add raisins and walnuts. Stir well. This is a very stiff and dense cookie batter. Drop by tablespoon on greased cookies sheet. Pinch each little mound so the dough stays together while baking.
Bake at 350 degrees for about 10 minutes, or until they are no longer shiny and are well set. Do not over bake. They should still be soft and a bit moist when taken out of the oven. Allow them to cool on the cookie sheets so they firm up, then transfer them to wire cooling rack.
Enjoy!
Sunday, February 13, 2011
St. Valentine's Day Gingerbread Cake
This recipe is a deliciously light and bright gingerbread. My son, Max, says that it's unusual because it reminds him of Spring, instead of Christmas. It does have a special quality to it that reminds me of fresh air and summery days. It tastes wonderful with fresh whipped cream or a simple scoop of ice cream. I'd like to share it with you here, before I permanently move it to The Little Catholic Kitchen.
I think it would also be delightful to serve for St. Valentine's Day. At the very least, your kitchen will smell divine!
You could use a heart-shaped cake pan. If you do, please keep in mind the volume of this batter, so it doesn't over flow. I bake it in a 9" x 13" x 2" pan, and the baked cake fills it to just below the rim. Perhaps you'd like to bake it in the oblong pan, then cut it into a heart shape after it's cooled, which I describe below. The cake is firm yet springy, so it shouldn't crumble under your hands if you choose to do this.
This cake tastes great the day after it's baked and keeps well, but it's at its very best while it's still warm or soon after cooling. If you choose to serve it warm with some ice cream or cool with a drizzled glaze, it would make a wonderful and fresh St. Valentine's Day treat.
Happy St. Valentine's Day, everyone!
St. Valentine's Day Gingerbread Cake
1/2 c. sugar
1/2 c. butter, softened
1 extra-large egg
1 c. molasses
1 c. hot water
2 1/2 c. all purpose flour
1 1/2 tsp. baking soda
1 1/2 heaping tsp. Saigon cinnamon
1 heaping tsp. ground ginger
1/2 tsp. ground cloves
1/2 tsp. kosher salt
Preheat oven to 325 degrees. Grease and flour a 9" x 13" x 2" pan.
In large bowl, whisk together all dry ingredients. Set aside.
In mixer, beat together sugar and butter until fully incorporated. Add egg and beat again. Add molasses and dry ingredients, then beat until combined. Add hot water, then beat again until the batter is smooth.
Pour batter into cake pan. Bake on oven's middle rack for 35 minutes, or until skewer inserted comes out clean and cake is slightly pulling away from sides of the pan. Let cool in pan on wire racks.
To make this a special valentine, here are some ideas:
For a large valentine, turn the cake out of the pan when cooled. Then cut the cake into a heart shape. First cut the heart out of paper to be sure you are happy with the proportions. Place over the cake for sizing. Then using a sharp knife, cut the cake into the heart shape. Cut the left over pieces into small squares for snacking. They are delicious in a lunch box! Decorate the heart with confectioner's sugar or drizzle it with a simple glaze of confectioner's sugar, lemon extract, and water.
For small valentines: When the cake has cooled, use a sharp knife to divide it into 12 even pieces, then remove the pieces from the pan. Using paper and scissors, make a little stencil of a heart that will fit over the center of each piece. Be as creative with the heart and design as you'd like. Place the stencil on each cake piece and gently sprinkle confectioner's sugar over. Carefully lift the stencil straight up to remove it. Hold it over the sink and shake it clean before moving onto the next cake piece.
Ladies, if you have any ideas of how to embellish this delicious treat, please leave a comment and share them with us. Thanks!
Enjoy!
I think it would also be delightful to serve for St. Valentine's Day. At the very least, your kitchen will smell divine!
You could use a heart-shaped cake pan. If you do, please keep in mind the volume of this batter, so it doesn't over flow. I bake it in a 9" x 13" x 2" pan, and the baked cake fills it to just below the rim. Perhaps you'd like to bake it in the oblong pan, then cut it into a heart shape after it's cooled, which I describe below. The cake is firm yet springy, so it shouldn't crumble under your hands if you choose to do this.
This cake tastes great the day after it's baked and keeps well, but it's at its very best while it's still warm or soon after cooling. If you choose to serve it warm with some ice cream or cool with a drizzled glaze, it would make a wonderful and fresh St. Valentine's Day treat.
Happy St. Valentine's Day, everyone!
St. Valentine's Day Gingerbread Cake
1/2 c. sugar
1/2 c. butter, softened
1 extra-large egg
1 c. molasses
1 c. hot water
2 1/2 c. all purpose flour
1 1/2 tsp. baking soda
1 1/2 heaping tsp. Saigon cinnamon
1 heaping tsp. ground ginger
1/2 tsp. ground cloves
1/2 tsp. kosher salt
Preheat oven to 325 degrees. Grease and flour a 9" x 13" x 2" pan.
In large bowl, whisk together all dry ingredients. Set aside.
In mixer, beat together sugar and butter until fully incorporated. Add egg and beat again. Add molasses and dry ingredients, then beat until combined. Add hot water, then beat again until the batter is smooth.
Pour batter into cake pan. Bake on oven's middle rack for 35 minutes, or until skewer inserted comes out clean and cake is slightly pulling away from sides of the pan. Let cool in pan on wire racks.
To make this a special valentine, here are some ideas:
For a large valentine, turn the cake out of the pan when cooled. Then cut the cake into a heart shape. First cut the heart out of paper to be sure you are happy with the proportions. Place over the cake for sizing. Then using a sharp knife, cut the cake into the heart shape. Cut the left over pieces into small squares for snacking. They are delicious in a lunch box! Decorate the heart with confectioner's sugar or drizzle it with a simple glaze of confectioner's sugar, lemon extract, and water.
For small valentines: When the cake has cooled, use a sharp knife to divide it into 12 even pieces, then remove the pieces from the pan. Using paper and scissors, make a little stencil of a heart that will fit over the center of each piece. Be as creative with the heart and design as you'd like. Place the stencil on each cake piece and gently sprinkle confectioner's sugar over. Carefully lift the stencil straight up to remove it. Hold it over the sink and shake it clean before moving onto the next cake piece.
Ladies, if you have any ideas of how to embellish this delicious treat, please leave a comment and share them with us. Thanks!
Enjoy!
Thursday, November 4, 2010
Lidia's NONNA TELL ME A STORY: A Book Review and Recipes
Just in time for Advent and Christmas preparations!
by Kathleen Blease
At CatholicMom.com this month, I review a wonderful book by a chef from whom I've learned a great deal, Lidia Bastianich, who is well-known for her cookbooks and PBS series, Lidia's Italy.
Lidia's new book, Nonna Tell Me A Story is meant to bring family together, and it's especially geared toward our little ones, ages four through eight. It features bright and joyful art, as well as fifteen scrumptious recipes of holiday treats for your family.
So I don't give it all away right here, you'll need to click here to read the entire review at CatholicMom. Are you the aunt that bakes the Christmas cookies? Me, too! So I also include at CatholicMom one of my own favorite recipes--something new for the holiday tray.
To purchase your own copy of Nonna Tell Me A Story by Lidia Bastianich (Running Press Kids, Oct. 2010, $15.95, ages 4-8), you can visit Kathleen's Catholic Book Shop right here on this blog. Just look for the little red box in the right column and click on it. Then click on Kathleen's Catholic Book Shop For Kids. We're offering the book at the discounted price of $10.85.
Here's a sneak preview of the book's colorful and joyful art, as well as as two of its scrumptious recipes. I hope you enjoy it as much as I do!
Laura Logan's illustrations are bright and cheerful, setting the mood for the Advent and Christmas seasons.
Here are two recipes I'm looking forward to trying myself: Pine Nut Cookies and Sesame Cookies. They are printed here with permission from the publisher.
PINE NUT COOKIES
(Amaretti con Pignoli)
Yields: 3 dozen
1 lb. canned almond paste
1 1/2 c. sugar
3 large egg whites
1 c. pine nuts (optional)
1/4 c. confectioners' sugar, or as needed (optional)
1. Arrange one rack in the upper third of the oven and the other in the lower third. Preheat the oven to 350 F. Line 2 baking sheets with parchment paper.
2. Crumbe the almond paste into a mixing bowl. Beat with a hand held electric mixer until finely crumbled. Sprinkle the sugar over the almost paste and continue to beat unmtil the sugar is incorporated. Beat in the egg whites, one at a time adn continue beating unti lthe batter is smooth.
3. If using the pine nuts, spread them out on a plate. Pinch off a tablespoon-size piece of dough and roll between your palms to form a ball. Roll the ball in pine nuts or just place it on the baking sheet if you want plain cookies. Repeat with the remaining dough.
4. Bake the cookies until lightly browned and soft and springy, about 20 minutes. Remove and cool completely on wire racks before serving. The cookies can be stored at room temperature for up to 1 week and are delicious with or without the pine nuts.
Note: The plain cookies can also be dusted with confectioners' sugar before serving.
SESAME COOKIES
(Biscotti ai Semi di Sesamo)
Yield: 4 dozen
1 c. sesame seeds (or sprinkles)
2 large eggs
1 tsp. pure vanilla extract
1/2 tsp. salt
1 c. all-purpose flour
1 c. semolina flour
2/3 c. sugar
1 1/2 tsp. baking powder
Pinch of ground nutmeg
1/2 c. (1 stick) unsalted butter, at room temperature
1. Arrange one oven rack in the upper third of the oven and the other in the lower third. Preheat the oven to 350 F. Spread the sesame seeds out on a baking sheet and bake them on the lower rack until toasted to golden brown, about 8 to 10 minutes. Shake the pan once or twice as they bake so they toast evenly. Line 2 baking sheets with parchment paper.
2. In a large bowl, whisk the eggs, vanilla, and salt until blended. Stir the all-purpose flour, semolina flour, sugar, baking powder, and nutmeg together in a mixing bowl until blended. With your fingers, work the butter into the flour mixture until the butter resembles small cornflakes. Pour in the egg mixture and mix well into a dough. Cover the refrigerate the dough for at least 30 minutes to let it firm up.
3. Lightly flour your hands and pinch off a nectarine-size piece of the dough and roll it out with the palm and fingers of your hands, using light pressure, to a rope about 1/2 inch in diameter. Cut the rope into 2-inch lengths and roll them in the sesame seeds or sprinkles to coat completely. Transfer the coated cookies to the prepared baking sheets and repeat with the remaining dough and seeds.
4. Bake the cookies unti golden brown, adn 15 to 17 minutes. Rotate the baking sheets from rack to rack and side to side once during baking so the cookies bake and brown evenly.
Don't forget to visit CatholicMom.com to read my complete review and print out my own cookie recipe.
God bless!
by Kathleen Blease
At CatholicMom.com this month, I review a wonderful book by a chef from whom I've learned a great deal, Lidia Bastianich, who is well-known for her cookbooks and PBS series, Lidia's Italy.
Lidia's new book, Nonna Tell Me A Story is meant to bring family together, and it's especially geared toward our little ones, ages four through eight. It features bright and joyful art, as well as fifteen scrumptious recipes of holiday treats for your family.
So I don't give it all away right here, you'll need to click here to read the entire review at CatholicMom. Are you the aunt that bakes the Christmas cookies? Me, too! So I also include at CatholicMom one of my own favorite recipes--something new for the holiday tray.
To purchase your own copy of Nonna Tell Me A Story by Lidia Bastianich (Running Press Kids, Oct. 2010, $15.95, ages 4-8), you can visit Kathleen's Catholic Book Shop right here on this blog. Just look for the little red box in the right column and click on it. Then click on Kathleen's Catholic Book Shop For Kids. We're offering the book at the discounted price of $10.85.
Here's a sneak preview of the book's colorful and joyful art, as well as as two of its scrumptious recipes. I hope you enjoy it as much as I do!
Here are two recipes I'm looking forward to trying myself: Pine Nut Cookies and Sesame Cookies. They are printed here with permission from the publisher.
PINE NUT COOKIES
(Amaretti con Pignoli)
Yields: 3 dozen
1 lb. canned almond paste
1 1/2 c. sugar
3 large egg whites
1 c. pine nuts (optional)
1/4 c. confectioners' sugar, or as needed (optional)
1. Arrange one rack in the upper third of the oven and the other in the lower third. Preheat the oven to 350 F. Line 2 baking sheets with parchment paper.
2. Crumbe the almond paste into a mixing bowl. Beat with a hand held electric mixer until finely crumbled. Sprinkle the sugar over the almost paste and continue to beat unmtil the sugar is incorporated. Beat in the egg whites, one at a time adn continue beating unti lthe batter is smooth.
3. If using the pine nuts, spread them out on a plate. Pinch off a tablespoon-size piece of dough and roll between your palms to form a ball. Roll the ball in pine nuts or just place it on the baking sheet if you want plain cookies. Repeat with the remaining dough.
4. Bake the cookies until lightly browned and soft and springy, about 20 minutes. Remove and cool completely on wire racks before serving. The cookies can be stored at room temperature for up to 1 week and are delicious with or without the pine nuts.
Note: The plain cookies can also be dusted with confectioners' sugar before serving.
SESAME COOKIES
(Biscotti ai Semi di Sesamo)
Yield: 4 dozen
1 c. sesame seeds (or sprinkles)
2 large eggs
1 tsp. pure vanilla extract
1/2 tsp. salt
1 c. all-purpose flour
1 c. semolina flour
2/3 c. sugar
1 1/2 tsp. baking powder
Pinch of ground nutmeg
1/2 c. (1 stick) unsalted butter, at room temperature
1. Arrange one oven rack in the upper third of the oven and the other in the lower third. Preheat the oven to 350 F. Spread the sesame seeds out on a baking sheet and bake them on the lower rack until toasted to golden brown, about 8 to 10 minutes. Shake the pan once or twice as they bake so they toast evenly. Line 2 baking sheets with parchment paper.
2. In a large bowl, whisk the eggs, vanilla, and salt until blended. Stir the all-purpose flour, semolina flour, sugar, baking powder, and nutmeg together in a mixing bowl until blended. With your fingers, work the butter into the flour mixture until the butter resembles small cornflakes. Pour in the egg mixture and mix well into a dough. Cover the refrigerate the dough for at least 30 minutes to let it firm up.
3. Lightly flour your hands and pinch off a nectarine-size piece of the dough and roll it out with the palm and fingers of your hands, using light pressure, to a rope about 1/2 inch in diameter. Cut the rope into 2-inch lengths and roll them in the sesame seeds or sprinkles to coat completely. Transfer the coated cookies to the prepared baking sheets and repeat with the remaining dough and seeds.
4. Bake the cookies unti golden brown, adn 15 to 17 minutes. Rotate the baking sheets from rack to rack and side to side once during baking so the cookies bake and brown evenly.
Don't forget to visit CatholicMom.com to read my complete review and print out my own cookie recipe.
God bless!
Monday, September 27, 2010
Going GF: Fudgie Brownie Cake, Mac-n-Cheese, and Pizza Recipes
A quick walk through a supermarket these days, and it's obvious that lots of folks have the same issue--gluten intolerance. Gluten-free chips, cereals, cakes, and even doughnuts! Gluten-free pasta, pizza, and lasagna. (Hey, did you know that good 'ol Fritos Corn Chips have always been gluten-free? I used to love munching on them, accompanied by a nice bowl of mom's tomatoe soup.)
So, if for whatever reason you have gone GF, too, you might want to check out a few of my new recipes, in Kathleen's Little Catholic Kitchen. These I concocted for my GF husband, but there's one thing I expect from all the GF dishes we try--our whole family must love them.
Fudgie Brownie Cake, Mac-n-Cheese (REAL mac-n-cheese), and Pizza: Delicious!! So far, these are definitely our favorites. Give them a try and let me know what you think. Click here to check them out. Scroll past the Intro to the recipes.
God bless.
So, if for whatever reason you have gone GF, too, you might want to check out a few of my new recipes, in Kathleen's Little Catholic Kitchen. These I concocted for my GF husband, but there's one thing I expect from all the GF dishes we try--our whole family must love them.
Fudgie Brownie Cake, Mac-n-Cheese (REAL mac-n-cheese), and Pizza: Delicious!! So far, these are definitely our favorites. Give them a try and let me know what you think. Click here to check them out. Scroll past the Intro to the recipes.
God bless.
Tuesday, September 14, 2010
Kathleen's Little Catholic Kitchen
So, check out my new, updated recipe page. And since we are now embarking on a gluten-free diet (otherwise known as GF), I'm planning on posting new GF recipes in the very near future--but only the ones that prove to be foolproof!
To read about my little Catholic kitchen, and to enjoy the recipes, click here.
Friday, July 9, 2010
New Summery Recipes: Bright and Refreshing for Hot Summer Days!
Vanilla Lemonade Sorbet
(photo copyrighted by Roger L. Blease)
Check out my newest recipes!Vanilla Lemonade Sorbet with fresh berries, Summer Corn Salad with fresh thyme and oregano, and Surprise Chewy Chocolate Chip Cookies. What's the surprise? No butter. They are made with olive oil! My husband called these rich morsels "the best ever!" Click here to visit my Recipe Box for these and other recipes.
God bless.
Wednesday, June 23, 2010
Birch Beer and Fawns
(photo source: http://www.buckmanager.com/media/images/2008/04/fawn-in-grass-habitat.jpg)
I just wrote a new entry today in Kathleen's Bird and Nature Journal, called A Birch Beer Mist and Fawns in the Brambles. Scroll down to the June 23 entry.
After reading it, you might be interested in my homemade ice cream recipe. Easy as pie. It's irresistible piled high with fresh wild raspberries!
(photo source: http://farm1.static.flickr.com/16/22016712_766fda0441.jpg)
Enjoy! God bless.
Saturday, April 17, 2010
Easy Does It!
by Kathleen Blease
Check out my new recipes in The Recipe Box. Either click here or click on the link above. Colonial Cookies, a luscious Chocolate Cake that will make you look like a pro (very easy!), a Rice Pilaf with Roasted Pecans and Dried Cranberries that keeps well in the fridge, and an easy cheesy Apple Pastry. Those are just the new recipes. Hungry yet? Also visit the page for cooking and baking tips. Just scroll way down.
Easy is my way to cook. If a recipe is complicated, I won't attempt it. Quite frankly, I have the skills and experience (thank you very much!) but I don't have the time, and I hate cooking while under pressure. My husband, however, loves trying new things, so fancy recipes go to him.
Do I love to cook? Not really. I would be happy to hand over the responsibility to a private chef! But I do love the idea that my family eats a home cooked meal, nourishing and made from scratch. I rarely use prepared items, like canned spaghetti sauces or dinner rolls.
The basic criteria for my favorite recipes are: 1) they are made from scratch, 2) they use ingredients that are as fresh as possible, and 3) they are easy to prepare. A few standard and basic cooking techniques--the right way to braise, saute, and roast, for example--and a good sense of timing go a long way in making a meal fabulous. Really, it's just the basics that count. Hint: buy yourself a meat thermometer.
My interest in cooking stems from many years ago when I was single, owned my own home, and was a freelance book editor. I barely made enough to pay the tiny mortgage and the outrageous taxes. I sold my car back to the dealership because I didn't use it enough to warrant the expense. I lived in a downtown, so it was easy for me to walk to the bank and post office, the two most important places to a freelancer. The hills in this particular downtown, however, were killers. While my knees suffered, I do have to say that my waist line didn't. It stayed cinched in for many years--well, relatively speaking.
Still, and despite all the exercise, there was one issue I was particularly concerned about. I couldn't afford to get sick. Just as it is today, private health insurance was prohibitively expensive. So, there was one thing I knew I could do to help keep me out of the doctor's office--healthy cooking. I learned about beans, legumes, homemade chicken stock made with bones, yogurts, brown rices and lean meats. Believe it or not, I sustained myself, my cats, and my household necessities on ten dollars a week. It all came down to the cooking...and lots of coupon clipping.
How did I learn to cook? Watching my mom, mostly. Well, I didn't learn the specific techniques by standing and cooking at my mother's side. I didn't have the patience back then. Still, it's pretty clear to me that my cooking mores came directly from Mom's.
I grew up on a small farm, and my mother maintained a large garden, a herd of goats, and a flock of sheep. Mom had a licensed goat dairy, and we had plenty of goat milk everyday. I still remember how the cats hung around in the milking room to lap up the little streams of the white stuff that hit the ground. Those felines has amazingly shiny coats. Mom made lots and lots of goat cheese. I devoured the stuff long before it became bistro posh. It took, what, three gallons of milk to make one pound of cheese? And after that, we still had a lot of milk left over, even though we had a steady stream of dairy customers. Well, then, it was time to get some hogs. Each year, Mom and Dad would bring home some runts and in no time they were hefty hogs.
Yep, our freezers and shelves were full. Produce and meat--fresh, fresh, fresh. Oh, and mom made lots of fresh bread long before the bread machines hit the market. Her Easter bread--with the colored eggs--was gorgeous.
But, of course, I took all this for granted, as most kids do, until I graduated from college and had my own place. When I was stumped, my mom gave me great advice right over the phone. I don't think she had much written down; it was all just common sense to her, really. I do believe Mom made each and every Thanksgiving, Christmas Eve, Christmas Day, New Years Day, and Easter dinner by memory--from shrimp cocktail to stuffed artichokes to savory hams and turkeys. (Hey, Mom, don't correct me here. If you did have a recipe, don't tell me. ;-) I love languishing in this bubble.)
Today, I try to follow her lead. Of course, as with anything else, it has become my own--my own way to measure a pinch of this and a dab of that...my own way to knead bread, chop nuts and veggies. And I have to say, being a book editor and writer, research certainly made the mix. As a matter of fact, for several years I really enjoyed reading Cook's Illustrated from America's Test Kitchen. The mag gave me lots of advice on sound cooking and baking principles.
But what was the most important lesson Mom taught me? The sit down dinner. Dinner was at six sharp. Better be there. We always ate as a family, even with our crazy schedules. Today I do the same, although I have to admit that the actual dinner time floats a bit. And we still say the same prayer..."Bless us, O Lord, and these thy gifts which we are about to receive, from thy bounty through Christ Our Lord. Amen." I love it when the whole family--my folks, in-laws, and nieces and nephews--get together and in unison we proclaim the same verse!
Well, now, enough of all this food memory. Check out the recipes and see what you can make tonight. Easy does it!!
God bless.
Check out my new recipes in The Recipe Box. Either click here or click on the link above. Colonial Cookies, a luscious Chocolate Cake that will make you look like a pro (very easy!), a Rice Pilaf with Roasted Pecans and Dried Cranberries that keeps well in the fridge, and an easy cheesy Apple Pastry. Those are just the new recipes. Hungry yet? Also visit the page for cooking and baking tips. Just scroll way down.
Easy is my way to cook. If a recipe is complicated, I won't attempt it. Quite frankly, I have the skills and experience (thank you very much!) but I don't have the time, and I hate cooking while under pressure. My husband, however, loves trying new things, so fancy recipes go to him.
Do I love to cook? Not really. I would be happy to hand over the responsibility to a private chef! But I do love the idea that my family eats a home cooked meal, nourishing and made from scratch. I rarely use prepared items, like canned spaghetti sauces or dinner rolls.
The basic criteria for my favorite recipes are: 1) they are made from scratch, 2) they use ingredients that are as fresh as possible, and 3) they are easy to prepare. A few standard and basic cooking techniques--the right way to braise, saute, and roast, for example--and a good sense of timing go a long way in making a meal fabulous. Really, it's just the basics that count. Hint: buy yourself a meat thermometer.
My interest in cooking stems from many years ago when I was single, owned my own home, and was a freelance book editor. I barely made enough to pay the tiny mortgage and the outrageous taxes. I sold my car back to the dealership because I didn't use it enough to warrant the expense. I lived in a downtown, so it was easy for me to walk to the bank and post office, the two most important places to a freelancer. The hills in this particular downtown, however, were killers. While my knees suffered, I do have to say that my waist line didn't. It stayed cinched in for many years--well, relatively speaking.
Still, and despite all the exercise, there was one issue I was particularly concerned about. I couldn't afford to get sick. Just as it is today, private health insurance was prohibitively expensive. So, there was one thing I knew I could do to help keep me out of the doctor's office--healthy cooking. I learned about beans, legumes, homemade chicken stock made with bones, yogurts, brown rices and lean meats. Believe it or not, I sustained myself, my cats, and my household necessities on ten dollars a week. It all came down to the cooking...and lots of coupon clipping.
How did I learn to cook? Watching my mom, mostly. Well, I didn't learn the specific techniques by standing and cooking at my mother's side. I didn't have the patience back then. Still, it's pretty clear to me that my cooking mores came directly from Mom's.
I grew up on a small farm, and my mother maintained a large garden, a herd of goats, and a flock of sheep. Mom had a licensed goat dairy, and we had plenty of goat milk everyday. I still remember how the cats hung around in the milking room to lap up the little streams of the white stuff that hit the ground. Those felines has amazingly shiny coats. Mom made lots and lots of goat cheese. I devoured the stuff long before it became bistro posh. It took, what, three gallons of milk to make one pound of cheese? And after that, we still had a lot of milk left over, even though we had a steady stream of dairy customers. Well, then, it was time to get some hogs. Each year, Mom and Dad would bring home some runts and in no time they were hefty hogs.
Yep, our freezers and shelves were full. Produce and meat--fresh, fresh, fresh. Oh, and mom made lots of fresh bread long before the bread machines hit the market. Her Easter bread--with the colored eggs--was gorgeous.
But, of course, I took all this for granted, as most kids do, until I graduated from college and had my own place. When I was stumped, my mom gave me great advice right over the phone. I don't think she had much written down; it was all just common sense to her, really. I do believe Mom made each and every Thanksgiving, Christmas Eve, Christmas Day, New Years Day, and Easter dinner by memory--from shrimp cocktail to stuffed artichokes to savory hams and turkeys. (Hey, Mom, don't correct me here. If you did have a recipe, don't tell me. ;-) I love languishing in this bubble.)
Today, I try to follow her lead. Of course, as with anything else, it has become my own--my own way to measure a pinch of this and a dab of that...my own way to knead bread, chop nuts and veggies. And I have to say, being a book editor and writer, research certainly made the mix. As a matter of fact, for several years I really enjoyed reading Cook's Illustrated from America's Test Kitchen. The mag gave me lots of advice on sound cooking and baking principles.
But what was the most important lesson Mom taught me? The sit down dinner. Dinner was at six sharp. Better be there. We always ate as a family, even with our crazy schedules. Today I do the same, although I have to admit that the actual dinner time floats a bit. And we still say the same prayer..."Bless us, O Lord, and these thy gifts which we are about to receive, from thy bounty through Christ Our Lord. Amen." I love it when the whole family--my folks, in-laws, and nieces and nephews--get together and in unison we proclaim the same verse!
Well, now, enough of all this food memory. Check out the recipes and see what you can make tonight. Easy does it!!
God bless.
Wednesday, April 7, 2010
Lacy's Easter Link-Up
Over at Catholic Icing, Lacy has organized her latest link-up. Catholic bloggers from all over are invited to feature their posts about Easter. You will find reflections, meditations, and ideas on how to celebrate the entire season (fifty days!) with your family and friends.
Click here to visit Catholic Icing.
While you're there, don't forget to page through all of Lacy's blog, not just the link-up. If you're a teacher, mom, or grandmom, you will find it particularly helpful with lots of craft projects, recipes, and printables that will help bring the Easter story to life for children...and for you. Check it out and have fun!
But before you go, you might want to read my "Easter Joy Inside and Out," a funny little Easter story, which I include in Lacy's link-up. I posted it yesterday. Scroll down or check my archives in right column. Look for the Easter Bunny costume.
Be sure to leave a comment for Lacy and tell her that you came from Kathleen's Catholic! Happy Easter!
Thursday, February 18, 2010
Food for Fridays
by Kathleen Blease
The Lenten season is always a challenge for us moms with growing teenagers and hungry husbands! New recipes make it into my recipe box.
At Mass on Ash Wedsnesday, Father explained that Lent means "to lengthen." The days are getting longer, and more light is entering our world. Spring is just around the corner! New life is about to spring up! Even with a foot of snow on the ground, my husband and I are perusing seed catalogs and planning our garden. I'm dreaming of cooking with my own homegrown fresh herbs and vegetables again. There's nothing like going out to the garden to fetch dinner!
Lent is a great time to make the transition from heavy winter roasts and casseroles, like pork roasts and lasagna, to lighter and healthier meals. What a wonderful season is Lent! We make sacrifices to Christ, through our Lenten promises, grow closer to Him, and become healthier all at the same time. Our Lord certainly does know what's best for us.
Check out the new feature to Kathleen's Catholic--my new Lenten recipes in the link above. A delicious soda bread. A bright bean soup. And a scrumptous egg croquette. (My teenage son just said, "Oh, yea, I like your croquettes!") They're very satisfying and easy to prepare. Perfect for Fridays. Enjoy!
The Lenten season is always a challenge for us moms with growing teenagers and hungry husbands! New recipes make it into my recipe box.
At Mass on Ash Wedsnesday, Father explained that Lent means "to lengthen." The days are getting longer, and more light is entering our world. Spring is just around the corner! New life is about to spring up! Even with a foot of snow on the ground, my husband and I are perusing seed catalogs and planning our garden. I'm dreaming of cooking with my own homegrown fresh herbs and vegetables again. There's nothing like going out to the garden to fetch dinner!
Lent is a great time to make the transition from heavy winter roasts and casseroles, like pork roasts and lasagna, to lighter and healthier meals. What a wonderful season is Lent! We make sacrifices to Christ, through our Lenten promises, grow closer to Him, and become healthier all at the same time. Our Lord certainly does know what's best for us.
Check out the new feature to Kathleen's Catholic--my new Lenten recipes in the link above. A delicious soda bread. A bright bean soup. And a scrumptous egg croquette. (My teenage son just said, "Oh, yea, I like your croquettes!") They're very satisfying and easy to prepare. Perfect for Fridays. Enjoy!
Thursday, January 21, 2010
Jewish Holiday Baking
I first picked up A Treasury of Jewish Holiday Baking by Marcy Goldman at the library. Someone displayed a collection of Jewish holiday books on top of a cabinet, I would guess for the Chanukah ahead.
When our boys first saw me reading it at the kitchen table, they teased me about picking up a Jewish baking book. But I reminded them that we share the same heritage as the Jews, and so I was very much interested. Well, the proof is in the pudding.
Wow! What awesome recipes! The first two I made were a huge hit with my family. The Blitz Cherry Cake is as easy as pie and tastes like a pound cake, yet it has no butter (well, it does use a lot of sugar and eggs, but it makes a big cake). Now, I do not like fussy recipes. From the mixing bowl to the oven is what I look for! This one is a cinch and will make you look like a professional baker. It also works well with blueberry pie filling. Delicious!
The other recipe was a knock-out. Okay, I want to get the name right for you. It’s called Chanukah Gelt Double Fudge Chocolate Layer Cake—None Better! While it sounds decadent and gooey, it really isn’t and it’s just right. Lots of cocoa flavor is round in your mouth and well balanced. Perhaps the bit of cinnamon required has something to do with that, as well as the warm cola or coffee added to the mix. And this cake requires nothing unusual; all the ingredients can be found in a humble pantry. For a professional look, take Mrs. Goldman’s advice and cover the sides with chocolate sprinkles. To make the icing nice and smooth, just use a metal icing spatula that was dipped in warm water; be sure to shake off the excess water. I made this for our son’s birthday, which is on The Epiphany. Maybe next year, I’ll decorate it with gold coins for the Three Kings.
Mrs. Goldman, a terrific writer, includes more than just recipes. She also takes the time to educate her readers of her Jewish heritage and baking prowess. You’ll enjoy her articles on the Jewish holidays and festivals, something we Catholics really should know more about as God’s people. I find them to be very instructive and thoughtful for those of us who just don’t know the details. I also enjoy her baking basics on things such as honey cakes, babkas, and homemade matzoh. Never knew, or even heard, about these things! The new 10th anniversary edition has more baking recipes than the original edition I checked out from the library, and it features a new bonus chapter of 30 cooking recipes, including instructions on how to make an awesome chicken soup.
After making two of her terrific cakes, I couldn’t wait to order my own copy. If you’d like to see A Treasury of Jewish Holiday Baking: The 10th Anniversary Edition by Marcy Goldman, click here. Let me know what you think. And share with me what are your favorite recipes. I think I’ll try Almost-Nettie’s Cinnamon Meringue-Walnut Babka next.
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