Author Archives: Patti

SIMPLE VEGETARIAN FRIED BROWN BASMATI RICE

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I have yet to make the right amount of rice. And it’s never on the side of not being enough. I am simply a cooked rice overachiever. (Mashed potatoes and poultry dressing also if truth be known.) Anyway, the other evening I wanted to serve a side dish that would be quick and easy to fix, while at the same time taste delicious and different. Then I remembered that I had left over cooked brown basmati rice in the fridge. But, what to do with this cooked rice? I could always just serve it again plain, but what fun is that? So, I decided to just wing it and see what I could come up with.

Possessing an innate desire to start any savory dish with a mirepoix (onion, carrot, and celery slowly sautéed in oil), that was my starting move. Then I added some chopped fresh ginger, and the rest as they say is history. The dish turned out to be ever so easy to build and a very tasty addition to our meal.

So, if you find yourself with extra cooked rice, I recommend giving this recipe a try. Simple to prepare, satisfying, delicious, and reasonably healthy. What more could you require?

Well, it’s Sunday. The weather is gloomy, but I am happily sitting at my desk writing this post. Mr. C. is playing a lovely Bach piece on the piano. Miles is inhabiting the kitty bed on Andy’s desk (adjacent to my desk) and Max is napping on our bed. The entire Carr clan is happily enjoying a lazy day.

My wish is that every person could have a day like this. Free to do as they wish without worry about where their next meal was coming from. Or if they were going to be able to keep their home, or at least have a place to lay their head that night. Or whether their lives were about to be shattered by a Russian bomb. Having never experienced any of these types of situations, the fear and uncertainty felt by these folks is inconceivable to me. For that and the many other blessings I have received in my lifetime, I am truly thankful.

Peace and love to all.

1 T. veggie oil

1 sm. onion, chopped

⅓ c. shredded carrot

1 celery stalk, diced

1-2 tsp. chopped fresh ginger

2 eggs

2 T. toasted sesame oil

3 c. cooked brown basmati rice (see recipe below) or cooked rice of choice

2-3 T. soy sauce, or to taste

1 c. frozen peas

2-3 green onions, chopped

2 T. toasted sliced or slivered almonds

Preheat a large skillet or wok to medium heat. Add the veggie oil and cook the onion, carrot, and celery. Cook until the onion is tender. Add the ginger and cook for 1 minute.

Slide the veggies to the side and break the eggs onto the other side. Using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetable mix. Add the sesame oil, rice, and soy sauce to the veggie and egg mixture. Stir and fry the rice and veggie mixture until heated through and combined. Add the peas and cook just until they are hot. Taste and adjust seasoning. Then stir in the green onions and toasted almonds. Serve immediately.  

BROWN BASMATI RICE

1 c. brown basmati rice

2½ c. water

2 tsp. Better Than Bouillon Vegetable base

Cook per package instructions or in your rice cooker using the “brown rice” setting.

 

QUICK AND EASY PARTY MIX

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For those of us who are trying to eat less sugar and reduce the amount of salt in our diet, finding the right snack food can be a bit daunting. I mean really, who doesn’t get a bit of a craving for Cheetos, Fritos, Cheez-its, etc. periodically. Or yearn for a couple of homemade cookies while reading a great book late at night. We are after all, only human. And humans crave sugar and salt.

So, I decided to come up with a snack that was not only satisfying and delicious, but also contained no added sugar (besides what’s already built into the cereals), and less salt than in my favorite snacks. (Cheetos, etc.)

Of course, along with the wonderful savory flavor in this party mix and ease of preparation comes the temptation to nibble on it every chance you get. So, you need to know that it’s quite easy to justify eating just another tiny little bowl while you go about your business. So, do not be fooled. Less sugar and salt for sure. With its fabulous savory flavor plus delicious crunch, this snack might very easily turn into an addiction. Because, basically, there is a high quotient of self-indulgence that is inherent with this party mix. It is just that good.

I used my Not Your Mama’s Chex Party Mix recipe for the base of this recipe. I didn’t change that much, but enough to lighten the mix up a bit. But both recipes are wonderful.

So, if you too want a snack that is better for you than some that are on the market, may I suggest you give this recipe a try.

And as always, peace and love to all.

4 c. Corn Chex® cereal

4 c. Rice Chex® cereal

4 c. Wheat Chex® cereal

10 T. (1¼ sticks) unsalted butter

3 T. Worcestershire sauce

½ tsp. hot sauce (recommend Frank’s RedHot)

1½ tsp. granulated garlic

½ tsp. granulated onion  

1½ tsp. seasoned salt

1½ c. mixed nuts

1½ c. peanuts

In a very large bowl, combine the Chex (any combination of corn, rice, and wheat* is perfect). Melt the butter in a saucepan; stir in the Worcestershire sauce, hot sauce, granulated garlic, granulated onion, and seasoned salt

Gently stir the buttery mixture into the cereal mix until the dry mix is evenly coated. Stir in the nuts.

Spread on large baking sheets and bake for 1 hour in a pre-heated 250-degree oven, turning every 15 minutes. Remove from oven and allow to cool completely before storing in an airtight container.

*To make gluten free party mix, don’t use the Wheat Chex. Substitute with additional Rice Chex, Corn Chex, or nuts.  

 

DOUBLE CHOCOLATE ESPRESSO BISCOTTI

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I had so much fun this past December making biscotti to give to relatives and friends for Christmas. And if truth be known, biscotti is so darned easy to make, I felt a bit guilty not spending more time on these edible gifts. I quickly got over any remorse. Because dunking a biscotti in your morning coffee or tea or softening one of these Italian cookies in Vin Santo* as an after dinner or late evening treat, is just about as close to actually being in Italy as you can get. And isn’t even a temporary reminder of the joy associated with visiting Italy one of the greatest feelings on earth. At least it is for us.

So, being able to share these twice baked treasures with our friends and family helped make the holidays extra special for me.

Now, something you should know. These are very flavorful cookies. Nothing bland or quiet about their flavor. And probably a cookie your children would not appreciate. But for a chocolate lover, these are perfect.

So, next time you need an easy to prepare cookie that will make you shout yum, this is the recipe for you. I found the recipe on the cooking.nytimes.com site. I did make a couple of changes, but the inspiration was all on the Union Square Café’s Chocolate Biscotti via Alex Witchel.

Well, it’s rainy here in NW Washington. But we really have nothing to complain about. California is being hit with horrendous weather, as are other parts of the country. So, a bit of inconvenient rain is just an accepted consequence of living in this natural paradise. I can still see Barnum Point (here on the island), Port Susan Bay, and the low foothills as I write. But the snowcapped mountains are hidden under low hanging clouds. Hopefully the cloud covering is dumping snow all over the Cascades. Our state can use all the water reserves we can get.

As always, peace and love to all.

2 c. unbleached all-purpose flour, fluffed

¾ c. plus 2 T. good cocoa powder

1 tsp. fine sea salt

1 tsp. baking soda

1 tsp. espresso powder (I use Medaglia D’oro instant espresso)

4 T. (½ stick) unsalted butter, room temperature

1¾ c. lightly packed brown sugar

⅓ c. granulated sugar

1 T. vanilla extract

4 lg. eggs, divided

1 rounded c. mini chocolate chips

1 T. water, for egg wash

2 T. raw sugar

Line a large baking sheet with parchment paper.

In a mixing bowl, whisk the flour, cocoa powder, salt, baking soda, and espresso powder together; set aside.

Using a heavy-duty electric mixer, cream the butter, brown sugar, and granulated sugar together for 3 to 5 minutes at medium speed. Add the vanilla extract. Mix for 10 seconds. Add 3 of the eggs, one at a time, mixing well after each addition. Add the flour mixture and mix at low speed until dough comes together, 1 to 2 minutes. Add the mini chocolate chips and mix just until chips are evenly incorporated.

Using buttered hands, shape half of the dough into a log roughly 1½ to 2 inches wide. Place log on prepared baking sheet and flatten slightly. Form the second half of the dough the same way and place on the baking sheet about 3-inches away from the first log. Brush tops of logs with egg wash made from whisking the remaining egg with the water. Then, sprinkle each log with 1 tablespoon raw sugar.

Bake in a pre-heated 350-degree oven until the biscotti have spread and bounce back slightly when pressed with fingertips, about 30 minutes. Remove from oven and let cool completely, about 1½ hours.

Preheat oven to 325-degrees. Using a sharp serrated knife, cut logs into ½-inch diagonal slices. Place each slice, cut side down on the same parchment paper lined baking sheet. Bake until firm, crisp and slightly dry, about 15 minutes.

Remove from oven and allow to cool completely before storing in an airtight container at room temperature or in your freezer for up to three months.

*According to winefolly.com “Vin Santo (or Vino Santo) is a viscous, typically sweet dessert wine made in Italy, predominantly in Tuscany. The wine is loved for its intense flavors of hazelnut and caramel. When paired with biscotti, Vin Santo becomes “Cantucci e Vin Santo” which is inarguably Italy’s most famous welcoming tradition. What makes Vin Santo truly special is the natural winemaking process which gives it a unique taste.”

RUSSIAN TEA CAKES

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The tea cakes on the left have yet to receive their sprinkle of powdered sugar.

My daughter Paula called me before Christmas because a fellow worker wanted my recipe for Russian Tea Cakes. Paula was at work so didn’t have her recipe at hand, so she went to her momma’s site but couldn’t find the recipe. And no wonder! My favorite cookie recipe and the one that always appears at the top of my list for “goodies that simply must be made at Christmas” had never been published. What! Wait! How could this be right? But sure enough, this fabulous recipe had never left my fingertips and as if by magic, landed on this site. The only reason I can think of to justify this omission, is that I practically have this recipe memorized. (Or I used to have it memorized when I still had my full set of faculties. Now I have to read, re-read, and then check off ingredients as I place them in the mixer. (Getting older can be a bit trying at times. Hopefully none of you can relate. But if you can, I sympathize.)

Anyway, here is my recipe for Russian Tea Cakes. (And I know. Most of you already have a great recipe for these fabulous and easy to make cookies. But for those who don’t, I felt compelled to share the recipe with you.)

Well, that’s it for today. I’m totally burned out from making reservations for our upcoming trailer trips, so I think I’ll keep this short and treat myself to an afternoon helping the protagonist in the book I’m reading figure out who done it. (I’m very good at being an armchair detective.)

Have a great new year. Stay healthy. Stay positive, and don’t forget to laugh. Laughter is so good for us, and although laughter can be contagious, it’s not infectious. And isn’t that refreshing!    

Peace and love to all.

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

½ c. powdered sugar, plus more for sprinkling

1 tsp. vanilla

2¼ c. unbleached all-purpose flour, fluffed

¼ tsp. salt

¾ c. finely chopped walnuts

Cream the butter, ½ cup of powdered sugar, and vanilla together. Add the flour, salt, and finely chopped walnuts.

Use a small ice cream scoop or roll the dough by hand into 1-inch balls. Place on a parchment paper lined cookie sheet.

Bake in a pre-heated 400-degree oven for about 10-12 minutes. Cookies should be a very light golden brown when they are done. DO NOT OVERBAKE.

Remove from oven and allow to cool completely on a wire rack.

When cool, sprinkle* with powdered sugar. Store in an airtight container.

*The best (and least messy) way to coat the top of the cookies with powdered sugar is to place the cooled cookies back on your baking pan, then scoop a bit of powdered sugar into a small, fine sieve (strainer) and shake over the cookies. (You don’t have to coat the bottom of the cookies.) Let sit for about 30 minutes before storing.

MOCHA HOT COCOA MIX

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These are the star ingredients I used for this mocha coffee mix. Unfortunately, I failed to take a picture of the mix itself. (Christmas is a crazy time at our house. That’s my only defense!)

Well, Christmas is past, the New Year is here and the only thing that remains unpleasant from 2022 for us personally are the lingering coughs from whatever possessed us the last couple of weeks of December. Flu, RSV, who knows! But whatever it was, I truly encourage you not to get it! It wasn’t the worse flu or cold we’ve ever experienced, but it just went on and on and on. And just when we thought we were getting rid of the darn thing, it sprang to life again. That is simply not fair! So, no Christmas eve with our dear friends Jim and Margo and no Christmas day with our extended family. What saved the whole Christmas holiday was getting to spend the 26th with daughter Paula. She braved our germy house and came to visit regardless of our lingering ailments. So far, she is still well. Thank goodness!

And, New Year’s Eve we were able to enjoy being wined and dined at Margo and Jim’s home. New Year’s Day, we spent a glorious few hours at Tim and Suzie’s home. While the guys (Whistle Lake Jazz Quartet) were practicing for an upcoming gig, we wives (plus our dear friend Diane) spent some quality time reflecting on our careers and how the role of women in business has changed through the decades. In many ways for the better. But in some cases, there is still a prejudice against “grey-haired middle-aged women”. Well, learning that this attitude was still alive and well, and in one case perpetuated by a younger woman executive, it was a good thing we were firmly ensconced in Suzie’s living room and this young lady who had made the comment wasn’t living and working in the vicinity. It could have gotten quite ugly for her. To say we were steamed, would be putting it mildly. But for me, it was almost cathartic to share our stories. To be reminded that I was not alone. Things in my years at the bank that had caused me pain, were also being experienced by other women in far different professions. And yet, we had or were still surviving, and mostly stronger for having been exposed to and confronted these difficult situations. And as we talked, I felt so blessed to not only know these amazing women, but to be able to call them friends. I have always had close woman friends. And I realized once again, how lucky that makes me feel. But enough about me and on to this mocha mix.

This Christmas was the year of the biscotti. For the Whistle Lake gang, I gave each couple a trio of my favorite Italian cookies, a couple of red mugs, and some of this mocha cocoa mix. It was so much fun to make different kinds of biscotti. (New recipes to be posted in the near future.) And even more fun to prepare this cocoa mix.

Now, if you have never made biscotti, you can’t possibly know how easy these delicious twice baked cookies are to build. And if you have never eaten a biscotti, well, you have no idea what you have been missing. Biscotti is just one of the yummiest things you will ever put in your mouth. In my estimation, biscotti should actually be its own food group!

Anyway, along with the biscotti, I wanted something that our friends could dunk their biscotti into, and I found this recipe on theyummylife.com site. I changed things up a bit, but then, that’s just what I do!

So, I hope you enjoy this recipe. But remember, this hot drink is always best served with a biscotti. And life is simply too short to continue depriving yourself of this wonderful combination. And it’s going to be winter for several more months. Need I say more? Except, Happy New Year.

And as always, peace and love to all.  

1 c. instant coffee (I use Mount Hagen Organic Fairtrade Coffee (instant decaffeinated) (Amazon prime)

1 c. cocoa powder (I use Valrhona Cocoa Powder (Amazon prime)  

3½ c. instant dry milk powder

2/3 c. powdered sugar

1 c. vanilla powder (see recipe below)

2 tsp. corn starch

¼ tsp. fine sea salt

Pulse all ingredients in food processor until well combined. Store in airtight container. Makes approximately 5 cups of mix.

To prepare mix: Add 3-4 tablespoons of mix to 8-oz. boiling water. Stir and top with whipped cream if desired. (Chocolate sprinkles are nice too.)  

Homemade vanilla powder:

1 c. granulated sugar

2 T. vanilla paste or extract (I use Rodelle all natural Vanilla Paste*) (Amazon)

Combine the sugar and vanilla paste in a small bowl. Stir to form a thick, uniform, coarse paste. Line baking sheet with parchment paper. Transfer sugar/vanilla mixture to baking sheet and spread into thin, even layer. Allow to set out until completely dry, 6-8 hours. Stir once during drying time to promote faster drying. It’s normal for there to be small, dried clumps.
Transfer dried mixture to food processor and pulse until all clumps are gone and texture is a fine powder. Store in an airtight container.
*Vanilla paste has a thicker consistency than vanilla extract because it includes specks of vanilla bean seeds. Whereas vanilla extract contains no specks from vanilla beans. With the inclusion of ground vanilla bean powder, vanilla paste has a slightly more intense flavor than vanilla extract.

 

WHITE CHOCOLATE DRIZZLED GINGERBREAD BISCOTTI    

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I thought covid and all its social restrictions was a bummer. And it was a bummer for a myriad of reasons. But at least we could still get together with dear friends and relatives at Christmas. Even if it was only for a short time in someone’s garage, responsibly spaced around a portable propane camping fire. (And yes, we actually did enjoy a bit of Christmas together exactly as described!)

But this Christmas was the pits. Both Andy and I were ill. We think we had RSV. But it could have been the flu. (And yes, we had this year’s flu vaccination!)  But hey, we could have had both of these darling infirmities at the same time! Now wouldn’t that be special! Because we had symptoms from both at various times during our illnesses. And we still aren’t 100%! Almost 3 weeks for Andy and about 10 days for me. Humbug! (That’s what we’ve chosen to call what we had/have. The 2022 HUMBUG!)

So, we missed Christmas Eve with our dear friends Jim and Margo and Christmas day with relatives and close friends because of what’s “going around”.

But you know, while I was sitting in my favorite reading chair on Christmas day feeling ever so sorry for myself, I realized how exceedingly lucky I was to have Andy to spend the day with. And how blessed we both were to have close friends and family that were able to be together. Even if this Christmas we couldn’t be there with them. I realized all of us were the lucky ones. We had a home. We weren’t being bombed by some power-hungry Russian maniac. We weren’t out in the cold with no way to get warm, stay warm, or feed either our loved ones or ourselves. We were lucky. Just plain lucky!

So what if Mr. C. and I couldn’t spend Christmas as planned. We had fresh running water. A nice cozy bed to climb into when we felt chilled. Food to eat when we got hungry. We had everything we needed to get healthy. We were safe. Whereas so many of the world’s population could not say those three little words. I am safe. And I realized how horrible that must feel to not be safe. I couldn’t even begin to imagine what that would mean.

So, did I have a great Christmas? Yes, I did. I was given the opportunity to realize how truly blessed I am. Sometimes it takes something like a brief illness to remind us of our blessings and to put our wonderful lives in perspective. Thankfully I was able to learn a valuable lesson as I was recovering. And thankfully, I had been able to finish most of my baking before my body was invaded by germs. (I’ll take my luck wherever I can find it!)

And one of the best cookies I made this year was this recipe for gingerbread biscotti. I found the recipe on theoliveblogger.com site. Delicious. I made a small change, of course I did, but the main recipe is all Melissa. So, if you too love gingerbread and biscotti, then this is the recipe for you.

As we all approach the new year, I hope we can keep the spirit of Christmas alive throughout 2023. Wouldn’t it be refreshing to find ourselves wishing each other a merry “whatever” every time we met. I’ll start. Merry 2023.

And as always, peace and love to all.

⅓ c. unsalted butter, room temp.   

1¼ c. brown sugar, lightly packed

2 lg. eggs 

2 T. molasses

1 tsp. vanilla   

2¼ c. unbleached all-purpose flour, fluffed 

2 tsp. ground ginger

1 tsp. ground cinnamon  

½ tsp. ground cloves

¼ tsp. ground allspice

¼ tsp. ground nutmeg

2 tsp. baking powder

½ tsp. baking soda   

scant ½ tsp. fine sea salt

½ c. finely chopped candied ginger

white chocolate, for drizzle

Line a large baking sheet with parchment paper.

In the bowl of your stand mixer, mix the butter and brown sugar together until creamy. Add the egg, molasses, and vanilla and mix until well combined.

In a medium bowl, whisk the flour, ginger, cinnamon, cloves, allspice, nutmeg, baking powder, baking soda, and salt together. Stir in the candied ginger making sure each tiny piece is coated with flour.  

Slowly add the dry ingredients to the butter mixture, just until well combined. (The dough will be very thick).

Using your hands liberally greased with butter, divide the dough in half. On the parchment paper lined baking sheet, pat each half into a 10×2-inch rectangle.

Bake in a pre-heated 350-degree oven for 20 to 23 minutes, or until a light golden brown and slightly firm to the touch but NOT hard. Remove from oven.

Cool for 10 minutes. Leave the oven on. After 10 minutes, cut each log diagonally into 1-inch-thick slices.

Turn cut side down on the baking sheet and bake for 14-16 minutes. (They should be slightly golden on both sides.)

Remove from oven and place on a wire rack to cool completely before drizzling with melted white chocolate. Allow white chocolate to harden before storing the biscotti in an airtight container.  

    

DRIED CRANBERRY AND BRANDY TOPPING FOR BAKED BRIE

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This time of year, it is always nice to have an easy appetizer recipe ready for any unforeseen eventuality. Like when you are invited spur of the moment to someone’s home for dinner and you offer to bring an appetizer, and they say yes. Yikes! Now what do you do?

Well, I’ll tell you what you can do. You can make this delicious topping for baked brie. (You can pick up the brie from your local grocery store on your way over to your friend’s home if you don’t already have some on hand. Crackers too.)

Anyway, this topping takes only minutes to prepare. And it tastes like you slaved over a hot stove for a great deal longer than 5 minutes!

So, during this busy holiday season, I suggest you at least have the ingredients on hand to make this delicious appetizer. And even if you don’t wind up taking this delightful dish with you, you can always make it for yourself. And I am here to tell you, you will not feel bad at all if you have to eat the whole thing by yourself. (Or decide to be magnanimous and share it with your spouse or partner.) You will earn points. That is a true fact.

Well, both Mr. C. and I have come down with whatever this nasty respiratory “thing” is that is going around. We don’t feel bad. We just keep coughing and hacking and keeping each other awake all night long. Hopefully whatever has got us will depart our bodies before Christmas eve, Christmas day, and the 26th. Because we have plans to spend the holiday with our family and extended family friends. And it just so happens that we really like these people. So, it would be a real bummer if we couldn’t participate in the revelries. (Not to mention the great food we would be missing!)

But like with everyone, it is completely out of our control. We are vaccinated against all most anything you can name, wear our masks when it seems prudent, and try our darndest not to pick up germs from, or leave germs with anyone with whom we come in contact. But as experience has shown, somewhere along the line we are all vulnerable.

In the grand scheme of things, we remain well and truly blessed. May you too be happy and thankful for the many blessings that have found their way into your lives.

Peace and love to all.

1 c. dried cranberries

½ c. brown sugar

¼ c. orange juice

pinch ground cinnamon

a few grains of coarse kosher salt

2 T. brandy

1 (8-oz.) round or wedge of brie

½ c. walnuts, opt.

Combine the dried cranberries, brown sugar, orange juice, cinnamon, and salt in a small heavy pan. Bring to boil, reduce heat, and simmer for about 2 minutes. Remove from heat and stir in the brandy. Allow to cool, then store in your refrigerator until ready to use.

When ready to serve, place the brie in an oven-proof container and bake in a pre-heated 350-degree oven for about 15 minutes or until the cheese is softened. (Or nuke the brie until soft. Either way works.)

While the brie is in the oven, re-heat the topping. When the brie is soft, remove from oven and slather the topping all over the cheese. Then sprinkle on the nuts. Serve with crackers or Crostini (See how to make crostini on this site.)

   

CHEWY CARAMEL PECAN SQUARES

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Before I write anything about this recipe, I need to apologize for not posting a recipe since December 5th. But I have some very good reasons. My grown children’s goodie packages take precedence over any other use of my time once the calendar reflects that December has once again rolled around. And the older I get, the more Christmas seems to take me by surprise. And really, I have been cognizant of Christmas since I was about 3 years old. By 78 years old, you would think that there should be no shocker value associated with the fact that Christmas is about to descend on us, with what seems to me, at an ever-increasing rate of speed. But every darn year, I am unprepared for the fact of Christmas, even though there have been Christmas decorations in stores since before Halloween! And BTW, what’s with that? Can’t stores just finish one holiday before they start touting products for two holidays hence?

Anyway, the bottom line is that I have been madly wearing my Mrs. Santa hat, and basically loving every minute of it. Nothing makes me happier than making cookies and candy for my kidlets, other family members, and close friends. And of course, figuring out what gift would be most appreciated by my kids and other family members and friends. (Thank God for Amazon prime is all I have to say!) But back to the real reason for this post.

Every year, our dear neighbor Joanna leaves a Christmas tin full of cookies and peanut brittle on our front porch. And every year she includes these incredible bar cookies in the mix. I always know that it’s time for me to get going with my baking when our Christmas tin from Joanna arrives. So, this year I decided my kids needed some of these delicious bar cookies in their goodie package too. And since you all have been so good this year (Santa told me so), I am going to pass along this wonderful recipe via epicurious.com and Joanna.

I plan to serve these bars in lieu of pecan pie this year because after eating all the other offerings on the Christmas dinner table, most people only need a small bite or two of dessert. So, I am also making apple pie bars instead of apple pie, for just that very reason.

May you too have a full to the brim Christmas and a great 2023. We have all had a rough time the past 3 years, but to my eyes, things appear to be looking up a bit. I continue to have hope that the earth’s citizens can all pull through the various messes we have gotten ourselves into. And can learn from our mistakes.

In the meantime, let your holidays and years to come be full of laughter, love, family, friendship, and joy.

And as always, peace and love to all.

Crust:

1¾ c. unbleached all-purpose flour, fluffed

⅓ c. powdered sugar

¼ c. cornstarch

½ tsp. kosher salt

¾ c. (1½ sticks) cold unsalted butter, cut into ½-inch pieces

Line a 13×9-inch baking pan with parchment paper, leaving 1 inch overhang on all sides. Lightly butter the parchment paper. (Glass pan is best for this recipe.)  

Blend flour, powdered sugar, cornstarch, and salt in food processor. Add butter and process until mixture begins to clump together. Press dough evenly onto bottom of prepared pan.

Bake crust in a pre-heated 350-degree oven until set and light golden, about 25 minutes. Remove from oven. Let stand while preparing topping. Reduce oven temperature to 325-degrees.

Topping:

1¼ c. brown sugar (packed)

½ c. light corn syrup

¼ c. (½ stick) unsalted butter

4 c. coarsely chopped pecans  

½ c. heavy cream

2 tsp. vanilla extract

Stir brown sugar, corn syrup, and butter together in a heavy medium sized saucepan over medium-high heat until sugar dissolves and mixture boils; boil 1 minute. Add pecans and cream; boil until mixture thickens slightly, about 3 minutes. Stir in vanilla. Pour hot topping over warm crust.

Bake nut-topped crust until caramel is slightly darker and bubbles thickly, about 20 minutes. Transfer pan to rack. Cool completely in pan (topping will harden).

Lift parchment paper out of pan onto cutting board. Using a heavy sharp knife, cut cookies into 1-inch squares. (These cookies are very rich.) Store between sheets of waxed paper in an airtight container at room temperature.

THE WHOLE ENCHILADA (a card game)

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OK, this is not a recipe for food. It’s a recipe for fun! And although I mainly post recipes for food, I have found that munching away on your favorite snacks and playing this game with family or friends is a smashing combination. (A drink on the side doesn’t hurt either!) And all the better if you are spending time with family or friends at one of your favorite campgrounds. (Of course, sitting in front of a fire after skiing all day would also be wonderful. But alas, for us, skiing vacations with family and friends are regrettably far behind us. (Sigh) But back to this game.

The first thing that is great about this game is that it is played with a single deck of cards. No fancy bits to keep track of and no problem finding storage space in your recreational vehicle or tenting equipment containers.

The next thing that makes this game especially appreciated by me is that it is easy to learn. And as with many simple and fun games, if you win it’s basically the luck of the draw. Of course, there is some skill involved. But really, you can become adroit after a round or two. (Seriously, if I can learn this game quickly, anyone can! Because truthfully, I don’t have a lot of experience playing card games.)

So, if you too want to add an easy and fun game to your “what to do on vacation” repertoire, I recommend this easy to learn game. This game was introduced to us by our new friend Phyliss while we were camping together in Entiat, Washington. We had such a fun time getting to know Phyllis and her husband Tim and spending time with them and our dear friends Margo and Jim. Good friends and good food equal good times. May you too be blessed with good friends. As for the food part, I trust you have that covered.  

And as always, peace and love to all.

THE WHOLE ENCHILADA (a card game)

a very fun and easy to learn card game for 3 to 5 players

The person with the lowest score wins!

This game uses a regular 52 card deck. No jokers allowed!

Each person gets dealt the same number of cards.

3 people playing, set aside 1 of the 2’s and deal out all the rest of the cards 

4 people playing, use the full deck and deal out all the rest of the cards   

5 people playing, set aside 2 of the 2’s and deal out all the rest of the cards 

You play the game by taking tricks.

Highest card in suit that is led takes the trick.

Each player must follow suit if possible.

The player who takes a trick, then puts down the first card for the next trick.

Aces are high.

The person to the left of the dealer leads the first trick.

After each hand, the deal passes to the left for the next hand.

The game is played in 6 rounds (6 hands)

Hand #1 – every trick you take awards you 10 POINTS

Hand #2 – every heart – 10 POINTS

Hand #3 – queens – 25 POINTS

Hand #4 – king of spades – 100 POINTS

Hand #5 – last trick – 100 POINTS

Hand #6 – THE WHOLE ENCHILADA – all of the point values from previous hands

So, for example, on hand number 6 if you took 3 tricks (30 points), 1 heart (10 points), 2 queens (50 points), the king of spades (100 points), and the last trick (100 points). That’s a total of 290 points. You have probably just lost the game!

LEMON AND GARLIC BAKED HALIBUT  

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We would truly enjoy eating fresh seafood on a weekly basis. Not only for the health benefits* seafood supplies, but also because we both love the taste of almost any critter which spent its entire life in either fresh or salt water. But regrettably, dining on fresh seafood weekly just doesn’t quite happen for us. For one thing, I don’t trust the “fresh” fish selection offered by our local grocery store. (Name withheld to protect the innocent.) Second, we don’t go to Costco weekly although I love Costco’s fresh seafood selection, and finally, because fresh seafood is bloody expensive!

And granted, if push came to shove, we could afford to eat seafood on a more frequent basis. But it still doesn’t happen. So, when we do get an opportunity to feed on fish, I try my darndest to prepare it in a way that will emphasize its most admirable qualities.

So, please allow me to elucidate on the qualities of fresh halibut since that’s what this recipe is all about.  

Halibut is a very lean fish, with almost sweet tasting flesh. And when cooked properly, the firm but tender texture of the fish flakes into large segments that literally melt in your mouth. (So, no pressure involved with preparing a lovely halibut fillet to avoid rendering it dry and tasteless! Right? Wrong! Unfortunately, over cooking seafood is the easiest thing in the culinary world to achieve!)

If I have learned anything in all my years of cooking seafood, it’s to err on the side of underdone. Because you can always cook it longer if necessary. But, unless you are not of this world or have some voodoo knowledge of which I am unaware, you can’t undo overdone. My solution – an instant read thermometer. And I recommend you adopt this simple solution to overcooked seafood anytime you also prepare fish.  Actually, when you prepare any meat for that matter. (OK, not the meat in stew for example. You can be sure stew meat is perfectly cooked when it falls apart when you bite into it. But for rare steak, perfectly cooked pork, chicken, or slightly rare lamb, an instant read thermometer is indispensable.)

Now, about this recipe. I wanted to prepare a baked halibut dish that featured a bit of a savory topping that I hoped would complement the flavor of the fish, not disguise it. And be very easy to prepare. And with this recipe I believe I achieved my goal.

So, if you too love halibut, or any firm white fish, and want to give it a bit of a special fixing, I invite you to try this recipe. All I can say is that halibut fixed this way made for mighty fine dining for us the other evening. (If I say so myself!)

Well, that’s all I have to say on the subject of fish today. Happy cooking, happy eating, and try to stay healthy. There is a miserable cold like “something” going around our area. And I have heard it’s no darn fun. So, take especially good care of yourself as we go into the cold and flu season.

And as always, peace and love to all.

1 lb. halibut fillet

2 T. melted unsalted butter

2 tsp. fresh lemon juice

1 sm. garlic clove, finely minced

1/8 tsp. dried parsley

¼ tsp. paprika

½ tsp. kosher salt

freshly ground black pepper

Place halibut in a lightly greased baking dish.

In a small bowl, combine the melted butter, lemon juice, minced garlic, dried parsley, paprika, salt, and black pepper. Pour this mixture over halibut.

Bake in a pre-heated 400-degree oven for 12 to 15 minutes or until the fish is no longer transparent. The internal temperature should reach between 137 and 140-degrees and the fish should flake easily when tested with a fork.   

Remove from oven and serve immediately.

* Seafood is known to be an excellent source of lean, high quality, easily digested protein. A 3.5-oz. serving provides almost half of an adult’s daily protein needs for only 100 to 200 calories. Seafood is also low in saturated fat and sodium and is a rich source of many essential vitamins and minerals.