Monday, February 25, 2013

Black Bean, Yam & Quinoa Chili

Black Bean, Yam & Quinoa Chili 
with Chipotle Cream

1 t olive oil
1 small onion, diced
2 cloves garlic, minced
2 medium carrots, diced small
1/2 t turmeric
1/4 t cinnamon
pinch of nutmeg
1 t cumin
2 t chili powder
1 t Smoked Chipotle Tabasco sauce
salt, to taste
1 can (15.5 oz) low-sodium tomato sauce
2 cups cooked quinoa
2 can black beans (15.5 oz), drained
4 cups low-sodium vegetable stock, plus more to thin if desired
1 yam, peeled and diced into small cubes

For Chipotle Creme:
1 cup plain greek yogurt
2 teaspoons Smoked Chipotle Tabasco sauce, plus more if desired
1/2 teaspoon honey
1/4 teaspoon dijon mustard
Heat the olive oil in  a medium pot over medium-high heat. Add the onion, garlic, carrots and salt; saute for 5 minutes or until onions become translucent.  Add the entire can of tomato sauce to the pot. Next add the black beans, vegetarian broth, all spices, and quinoa. Bring to a boil; reduce the heat to medium, add diced sweet potatoes. Cover and simmer for 30 minutes, or until potatoes are tender. Taste and adjust the seasoning if needed.
To make the smoked chipotle yogurt, combine tabasco sauce, honey, and dijon mustard in a medium bowl. Mix well. Spoon chili into bowls and add yogurt sauce on top. Enjoy!

**This is such a great vegetarian chili! Same satisfaction, without the meat.  The yogurt sauce is a bit spicy, so if you don't like spice, lay off the chipotle tabasco, but the sweet, spicy, tangy sauce is what made this for me, I love the heat!



3 eggs seperated
2 T sugar
1/2 t salt
2 C buttermilk
2 C flour
1 t baking soda
1 t baking powder

Beat egg yolks until light and lemon colored.  Add sugar, salt and buttermilk; mix well.  Sift together flour, soda and baking powder; add to egg mixture.   Beat egg whites until stiff.  Fold into batter.  Place a small amount of shortening (or butter or pam) in each cup of ebelskiver pan, and fill 2/3 full with batter. Cook over medium low to medium heat until bubbly and slightly cooked on edges.  Turn carefully with a toothpick and finish baking on other side. If desired, ebelskivers can be small spoonful of batter in cup (1/3 full) a dollop of filling and top with another small spoonful of batter (to 2/3 full). Cooking time varies, approximately 2 minutes per side, depending on heat and amount of batter.  Filling ideas: biscoff, lemon curd, jams, nutella, apple slice, honey, mascarpone and anything!
**Above is a lemon & mascarpone, biscoff and raspberry & mascarpone! Yum!
**I took a cooking class from a neighborhood high school girl (Becca Briggs - my sister Kristi's best friend) when I was 8 or 9.  Ebelskivers was one of our favorite days! We had so much fun putting all kinds of things in them....blueberry jelly belly's were my favorite, but now I'd pick lemon curd and mascarpone! Thanks to Becca for initiating my love of the Ebelskiver!
**Hooray for Sunday after church breakfasts! When I make these for my family, I give them each a pan at a time, so they pick what they want in their 7 and that way everyone gets warm fresh ones! I usually have 2 pans going at's a little tricky. And they are still amazing without filling...that is Chloe's choice!

Friday, February 15, 2013

Megan's Granola

Megan's Granola
8 C rolled oats
3/4 C wheat germ
3/4 C ground flax seed
1 1/2 C oat bran
1 1/2 C finely chopped almonds
1 1/2 C finely chopped pecans
1 1/2 t salt
1/2 C brown sugar
1/4 C maple syrup
3/4 C honey
1 C vegetable oil
1 T ground cinnamon
1 T vanilla extract

Preheat the oven to 325 degrees F (165 degrees C). Line two large baking sheets with parchment or aluminum foil.
Combine the oats, wheat germ, flax seed, oat bran, almonds and pecans in a large bowl. Stir together the salt, brown sugar, maple syrup, honey, oil, cinnamon, and vanilla in a saucepan. Bring to a boil over medium heat, then pour over the dry ingredients, and stir to coat. Spread the mixture out evenly on the baking sheets.
Bake in the preheated oven until crispy and toasted, about 20 minutes. Stir once halfway through. Cool, before storing in an airtight container.   

**Just ANOTHER granola's because if I just could pick one food to eat the rest of my life, it would be granola....and Greek yogurt.  So I'm always trying new recipes.  Most don't delight me, but this one was a keeper.

**Adapted from Megan's Granola from Next time I'll try it with way less oil.


THE Sundance Cookie

 THE Sundance Cookie
(Oatmeal Molasses Golden Raisin Cookie by Joseph McRae)

1 1/2 C butter
2 C + 2 T sugar
2 eggs
1/2 C molasses
3 1/2 C flour
2 T baking soda
1 1/4 t salt
1 1/2 t cinnamon
1 1/2 t ginger
3 C oats
1 1/2 C golden raisins

Cream butter and sugar.  Add eggs. Mix.  Add molasses. Mix. Mix flour, soda, salt, cinnamon and ginger together in a separate bowl.  Add to wet ingredients.  Mix well.  Add oats.  Mix.  Mix in raisins.  Form into balls and bake at 350.  (1 T ball baked for approx. 8 minutes. 1/4 C ball baked for approx. 12 minutes.)

**I have been skiing at Sundance for 21 years with Hans (19 years before that without him).  We love it.  It's a little place of memories, fun, family and beauty.  It's a winter escape.  One of the simple joys is eating a cookie and drinking a diet coke on the lift.  It's crazy how much I look forward to it.  This cookie is the best cookie I've ever had.  A few years ago, I met the creator of this masterpiece.  Joseph McRae.  He was the pastry chef years ago at Sundance and now is a successful restauranteur. Through my sis in law Holly, he shared his recipe.  However, it came in crazy huge proportions. 6lbs butter, 8.5 lbs flour...etc.  I shaved it down, but am not 100% happy with the texture.  The flavor is perfect.  I'll keep messing and make it perfect! 

**Side note, I went skiing 2 weeks ago and the cookie is GONE!  There's a new pastry chef in town and she took it off the menu! What?  There have been a lot of complaints, so they might bring it back.  So when you're at the deli, tell them you want it!

Apple Pie for Mom

 Apple Pie for Mom

1/2 C granulated sugar (3 1/2 ounces), plus 1 teaspoon 
1/4 C packed light brown sugar (1 3/4 ounces) 
1/4 t salt 
1 T lemon juice 
1/2 t grated lemon zest 
1/8 t ground cinnamon 
2 1/2 lbs tart apples (firm), about 5 medium, peeled and cut into 1/4-inch-thick slices 
2 1/2 lbs sweet apples (firm), about 5 medium, peeled and cut into 1/4-inch-thick slices
1 recipe Monette's Pie Crust, form into 2 discs, wrap in plastic and refrigerate minimum 1 hour
1 egg white, beaten lightly
 Mix 1/2 cup granulated sugar, brown sugar, salt, zest, and cinnamon in large bowl; add apples and toss to combine. Transfer apples to a large pot (do not wash bowl) and cook, covered, over medium heat, stirring frequently, until apples are tender when poked with fork but still hold their shape, 15 to 20 minutes. (Apples and juices should gently simmer during cooking.) Transfer apples and juices to rimmed baking sheet and cool to room temperature, about 30 minutes. While apples cool, adjust oven rack to lowest position, place empty rimmed baking sheet on rack, and heat oven to 425.
Remove 1 disk of dough from refrigerator and roll out between 2 large sheets of parchment paper or plastic wrap to 12-inch circle, about 1/8 inch thick. (If dough becomes soft and/or sticky, return to refrigerator until firm.) Remove parchment from one side of dough and flip onto 9-inch pie plate; peel off second layer of parchment. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Leave dough that overhangs plate in place; refrigerate until dough is firm, about 30 minutes.

Meanwhile, roll second disk of dough between 2 large sheets of parchment paper or plastic wrap to 12-inch circle, about 1/8 inch thick. Refrigerate, leaving dough between parchment sheets, until firm, about 30 minutes.

 Set large colander over now-empty bowl; transfer cooled apples to colander. Shake colander to drain off as much juice as possible (cooked apples should measure about 8 cups); discard juice. Transfer apples to dough-lined pie plate; sprinkle with lemon juice.

Remove parchment from one side of remaining dough and flip dough onto apples; peel off second piece of parchment. Pinch edges of top and bottom dough rounds firmly together. Cut four 2-inch slits in top of dough (or make a design). Brush surface with beaten egg white and sprinkle evenly with remaining teaspoon sugar.

Set pie on preheated baking sheet; bake until crust is golden brown, 45 to 55 minutes. Transfer pie to wire rack and cool at least 1 1/2 hours. Cut into wedges and serve.

** A few years ago, I asked my Mom, "If your Mom was alive and she offered to make you anything for your birthday, what would you say?"  She answered apple pie.  So I ventured to make my first apple pie.  It wasn't anything special, but it tasted good.  Last year she requested Pecan Wedges.  So this year, I wanted to give the apple pie another try.  This is it, the deep dish apple pie of all apple pies! So fresh, tart, sweet, salty and HUGE!  Amazing with Breyers natural vanilla ice cream!
**I made it a day ahead and warmed up individual slices upon request.  It actually felt a bit healthy because of how many apples were in there.  One note: I think I'll add a touch more sugar to the apples next time.
**I used my mandolin for slicing the apples and it was super fast!
**Recipe adapted from America's Test Kitchen

Tuesday, February 5, 2013

Ricotta Cheese & Magic Sauce

Ricotta Cheese

4 cups whole milk
1 cup heavy cream
3/4 cup buttermilk
1/2 teaspoon salt

Add ingredients to a 4-quart pot.  Attach a thermometer to the side of the pot (making sure that it doesn't touch the bottom of the pan).  Bring to a very gentle boil over medium heat, stirring occasionally with a rubber spatula to prevent scorching.  (Do not stir once the temperature reaches 170, it will become grainy.)  

Meanwhile, line a sieve or fine mesh strainer with a few layers of cheesecloth and place it over a deep bowl or pot.

Once curds begin to separate from the whey (liquid temperature will be between 175 and 200 degrees), remove from heat.  Gently spoon or ladle the curds into the cheesecloth-lined strainer.  You may need to gently gather the cheesecloth at the top to help the curds drain.   

Let curds sit in cheesecloth to drain liquid 15 to 30 minutes.  Keep in mind the ricotta will thicken in the fridge, so don't drain it too much, or it will end up dry. 

Magic Sauce

1/2 cup extra-virgin olive oil
1 teaspoon fresh rosemary leaves
1 teaspoon fresh thyme leaves
1 teaspoon fresh oregano leaves
2 teaspoons sweet paprika
2 medium cloves of garlic, smashed into a paste
1 well-crumbles bay leaf
Pinch of red pepper flakes
1/4 teaspoon + fine grain sea salt
1 tablespoon fresh lemon juice

Gently warm the olive oil over medium-low heat in a skillet or pan, until it is just hot.  When hot remove from heat.

While the oil is heating, lightly pound the rosemary, thyme, and oregano in a mortar and pestle.  Stir the paprika, garlic, bay leaf, red pepper flakes, and salt into the oil.  Then add the bruised herbs and lemon juice.

You can use this now, but know the oil just gets better as it ages over a few days.  Keep it in a refrigerator for up to a week/ten days-ish.  It thickens up when cold, so if you need it in a liquid state, place it in the sun or a warm place for a few minutes.

**Both recipes and the idea for the sandwich, once again, come from Breanna. Both the ricotta and the magic sauce can be used in so many different ways, but here, toasted french bread was topped with ricotta, roasted asparagus, a fried egg and magic sauce.  So delish!