Author Archives: Patti

SAVORY OVEN BAKED PORK LOIN BACK RIBS

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Sometimes, there is just nothin’ will do except some BBQ’d ribs. But it is winter, and it is cold outside, and I really didn’t want Mr. C. to have to get the smoker going or fire up the barbeque. Even though both the smoker and the barbecue are under cover, it’s still not pleasant being outside.

So, I came up with this recipe and darn, the ribs were really delicious. The meat literally fell off the bones, and was juicy, tender, and ever so succulent. And this way to bake ribs had been super easy. No fuss, no muss, and just good eating.

So, if you too love ribs but aren’t excited about spending a lot of time in the making, give this recipe a try. The ribs are seriously yum.

Now if you do have time, I suggest you make your own BBQ sauce. Because, well, there is nothing on the market better than a really good homemade BBQ sauce. And because I am feeling charitable today, I’m going to provide you with my 2 favorite recipes. Please note, if you are trying to stay away from sugar, the second recipe BBQ Sauce with Monk Fruit Sweetener is sugar free.

Well, it’s kind of pretty outside right now. Lots of clouds, but the sun is setting so there is some pink in the sky too. Perhaps since it’s getting on to dinner time, I should think about making like a cook. I’m pretty sure Mr. C. would agree wholeheartedly. So, bye for now.

Peace and love to all.

1 (3 lb.) rack of pork loin back ribs* or spareribs

1 T. rib rub (see recipe below)

2 tsp. Montreal Steak Seasoning

1 tsp. granulated garlic

BBQ sauce

Place ribs meaty side up in a covered baking pan. (Or use aluminum foil.) (I use my Le Creuset Braiser.)

If the rack is too long for your pan, cut the rack in half. Evenly sprinkle the meat with the rib rub, Montreal Steak Seasoning, and granulated garlic.

Cover the pan and bake in a pre-heated 300-degree oven for 2 hours. After 2 hours, check to see if the meat is tender and falling off the bones. If not, bake for another half hour.

When the meat is tender, raise the temperature to 350-degrees, remove the lid or foil and baste with barbecue sauce and place in oven for 20 minutes.  

Remove from oven, cut the ribs between the bones, and serve with additional BBQ sauce.

*Pork loin back ribs are cut from the top part of the pig’s rib cage, just below the loin muscle. These ribs have meat both in between and on top of the rib bones, making them meatier than spareribs.

RIB RUB:

2 T. paprika

2 tsp. freshly ground black pepper

2 T. kosher salt

2 tsp. granulated garlic

1 tsp. cayenne

1 tsp. ancho chili powder (found in most upscale grocery stores in bulk)

2 tsp. dried oregano

2 tsp. dried thyme

Combine all ingredients in an airtight container. Store at room temperature.

BOURBON BBQ SAUCE

¼ c. unsalted butter

¼ c. minced onion

3 cloves garlic, minced

¼ c. brown sugar

2 tsp. whole grain mustard

1 c. ketchup

1/3 c. Worcestershire sauce

¼ c. fresh lemon juice

¼ tsp. hot sauce, or to taste

¼ tsp. cayenne

2 T. bourbon

Melt butter in a medium sized covered saucepan. Sauté onion until translucent; add garlic and cook until garlic releases its aroma, about 1 minute. Add remaining ingredients, bring to a boil, reduce heat, cover pan, and simmer gently for 30 to 60 minutes, stirring occasionally. Basically, cook the sauce until you reach desired thickness. (Sauce will thicken as it simmers. If the sauce is still too thin after 60 minutes, remove the lid. But be warned – simmer at a low temperature or you will have BBQ sauce all over you and your kitchen!) Serve sauce warm or at room temperature.

BBQ SAUCE WITH MONK FRUIT SWEETENER

2 T. extra virgin olive oil

½ c. finely chopped onion

3 garlic cloves, finely minced

1 (6 oz.) can tomato paste

¾ c. water

1 T. monk fruit sweetener (I use the “golden” variety)

1 T. apple cider vinegar, or more to taste 

3 T. Worcestershire Sauce

¼ tsp. hot sauce, or to taste (I use Frank’s RedHot)

1 tsp. smoked paprika

½ tsp. seasoned salt  

freshly ground black pepper

tiny pinch cayenne pepper

tiny pinch ground cloves

Heat the olive oil in a small, covered saucepan. Sauté the onion until translucent. Add the garlic and cook for 1 minute. Add the remaining ingredients. Bring to a boil, reduce heat, cover, and simmer for 30 minutes. Taste and adjust seasoning.

       

LIGHT AND FLUFFY CINNAMON ROLLS WITH RUM RAISIN CREAM CHEESE FROSTING  

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This recipe produced the best cinnamon rolls I have ever tasted. And when the title says light and fluffy, it means light and fluffy. A lot like the fabulous cinnamon rolls you can buy at Cinnabon at super exorbitant prices. And Cinnabon cinnamon rolls don’t come with rum raisin frosting either. They certainly should, but alas they do not!

The recipe for the bread dough I found on thewoksoflife.com site. (Great site BTW.) I changed the preparation instructions quite a bit, but then I’ve baked a lot of bread products in my time, so I do know a thing or two about dough containing yeast. However, the filling and the yummy frosting are all on me. You’re welcome.

Anyway, for us, Christmas morning would not be the same without cinnamon rolls. But this Christmas we were both ill, so I made these rolls for a New Year’s day breakfast treat. But I can tell you right now, I am not going to wait until next Christmas to serve these little darlings again. I’ve decided life is just too short to not eat cinnamon rolls more often. (And the older I get the shorter life becomes.) (Funny how that works.)

Well, that’s it for today. I have been having nothing but trouble with my site. And not because the site is the problem. It is the user who is so technically challenged that I’m sure it took every ounce of strength from the nice person who was assisting me with my system problems to keep from asking me if I still used a rotary phone? Or did my TV still have those little antenna things attached? Because seriously, that’s about when I stopped understanding anything mechanical. I am so ill equipped for today’s technical world, that I’m reasonably certain the engine in our Prius is smarter than I am. But my innate lack of mechanical aptitude doesn’t seem to stop me from plunging ahead. It just means that I will always need assistance from an expert for simple fixes that a normal person could handle instinctively. Oh well, I have other qualities. (I keep telling myself this so I won’t stop daring myself to take on new challenges and adventures.) You know, we are all different. And that’s what makes life so much fun.

So, keep on trying new things. And like I used to tell my kids, so what if you fail or find that whatever you tried didn’t really appeal. You had a new experience. And bottom line, we only live once. So, keep going for it.

And of course, peace and love to all.

And sorry for no picture. I planned to take one after the rolls were frosted, but somehow, that just never happened. But next time I make these lovely rolls, I’ll edit this post and add a picture. (If I remember to do so, that is!)

For the rolls:

2/3 c. heavy cream

1 c. whole milk

1 lg. egg

⅓ c. granulated sugar

½ c. cake flour, fluffed 

3½ c. bread flour, fluffed, plus more as needed 

1 T. active dry yeast

1½ tsp. kosher salt

veggie oil

¼ c. (½ stick) soft butter

¾ c. brown sugar, packed 

4 tsp. ground cinnamon

Mix the heavy cream, milk, and egg in the bowl of your stand mixer fitted with the dough hook attachment. Add the granulated sugar, cake flour, bread flour, active dry yeast, and salt. (There is no need to activate the yeast beforehand.)

Turn on the mixer to the lowest setting, and let it go for 10-15 minutes. If you’re in a humid climate and the dough is too sticky, add a little more flour, 1 tablespoon at a time until it comes together. (I needed 4 additional tablespoons of flour.) The dough should be sticking to the bottom of the bowl, but not the sides.  

Pour a bit of oil in the bowl, and using a stiff rubber spatula and your hands, roll the dough into a well-greased ball. Cover the bowl with plastic wrap and place in a warm spot for 1-2 hours, or until the dough has doubled in size. (Mine took 2 hours.)

In the meantime, butter a 10×16-inch baking dish or 2 9-inch square or round pans on all sides.  

After the dough has doubled in size, punch it down several times to get rid of any air bubbles.

Roll the dough out on a floured surface into a 12×24 inch rectangle. Using a small offset spatula or butter knife, spread the butter all over the dough. Next sprinkle on the brown sugar and cinnamon. Roll up tightly, beginning at one of the wide ends and cut it into 12 equal rounds.  

Arrange the rolls in the buttered baking pan(s). Cover and allow them to rise again for about 30-40 minutes.

Bake in a pre-heated 350-degree oven for 20-25 minutes or until the buns on the sides are a very light golden brown. Do not overbake. 

Remove from the oven and allow to cool completely before frosting. Serve warm!

Hint: I usually prepare these cinnamon rolls for the next morning, so I don’t frost them until after they have been gently heated in my microwave. Then I let everyone slather on as much frosting as they want.

RUM RAISIN CREAM CHEESE FROSTING

2 T. dark rum

½ c. golden raisins

½ c. (1 stick) unsalted butter, room temp.
4 oz. (½ pkg.) cream cheese, room temp.
2-3 tsp. milk
1 tsp. vanilla paste or extract
2½ c. powdered sugar, or more as needed

Bring the rum and raisins to a low simmer in a small saucepan. Remove from heat and allow to cool.

In a large bowl, cream the butter, cream cheese, milk, and vanilla. Gradually beat in the powdered sugar until the frosting reaches your desired consistency. Add the raisins and any remaining liquid. Add additional powdered sugar or milk as needed.   

ITALIAN HAMBURGER SOUP WITH VEGGIES AND PASTA

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The other evening, I was hungry for soup. (Actually, when do I not have a strong craving for soup would be a more accurate statement.) Anyway, I wanted soup for dinner. But I didn’t want a soup that would take a great deal of time to prepare or need to burble on the stove for hours. I wanted a quick, easy, yummy Italian flavored soup that contained pasta. Normally a veggie soup would contain chunks of potato. But I happen to be married to a guy who does not appreciate boiled potatoes. French fries, baked potatoes, and mashed potatoes are OK occasionally. But cut up potatoes in soup or chowder does not in any way, shape, or form appeal to this guy. But pasta? Absolutely!

For the soup, this time, I used extra wide egg noodles because I had just the right amount left in a big old bag that I really wanted to use up. I wanted it gone from my pantry. (One of my New Year’s projects is to clean out my pantry. This was a good beginning.) But next time I make this soup, I will be using a sturdier pasta.

And of course, because this was a beef vegetable soup, I began with a mirepoix (onion, carrot, and celery sautéed in oil). Then I added garlic and many of the other usual suspects you would find in any beef and veggie soup. A pretty simple preparation, but hearty and very tasty. You of course, could choose to add more veggies. But I found this to be the ideal balance of veggies, meat, and pasta.

I chose to serve the soup liberally sprinkled with pecorino-Romano cheese. We love this hard, salty Italian cheese made from sheep’s milk. It was the perfect complement to this brothy Italian soup, being an Italian cheese after all!

So, if you too would like to serve a soup that I feel everyone in your family would enjoy, this is probably the recipe for you. Simple, savory, and satisfying.

As always, peace and love to all.  

2 T. extra virgin olive oil 

¾ c. chopped onion

2 sm. carrots, thinly sliced

2 celery stalks, thinly sliced

3 garlic cloves, finely minced

1 lb. lean ground beef

1½ tsp. Italian seasoning

1 bay leaf

½ tsp. seasoned salt, or more to taste  

freshly ground black pepper   

4 c. beef broth

1 (15 oz.) container tomato sauce or diced tomatoes (Italian preferably)

1-2 T. tomato paste

1 tsp. Kitchen Bouquet, opt.   

1 c. dry pasta (I think Fusilli, Rotini, or penne are best)

grated pecorino-Romano cheese, opt. (for serving) (Parmesan in a pinch)

Heat olive oil in a large soup pot or Dutch oven. Add onion, carrots, and celery. Cook until the veggies are crisp tender. Add the garlic and cook until very fragrant, 1-2 minutes. Add the ground beef, Italian seasoning, bay leaf, seasoned salt, and pepper, breaking up the meat as it cooks.

When the meat is cooked, add the beef broth, tomato sauce, tomato paste, and Kitchen Bouquet. Bring soup to a boil, reduce heat, cover the pot, and allow to simmer for 30-40 minutes or until the carrot pieces are tender. Stir occasionally. Add more beef broth if you prefer a more brothy soup.  

Bring the soup to a boil and add the dry pasta. Cook until the pasta is al dente. Remove bay leaf, taste, and adjust seasoning. Serve piping hot. Pass the pecorino-Romano cheese.  

       

CREAMY LEMON PASTA WITH PROSCIUTTO AND PEAS

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Please note: I would have posted this recipe yesterday, but my site was still causing me some problems. And frankly, I’m too lazy to re-write this preface. But since I’m sure you would want to know, Mr. C. never made it home after his afternoon rehearsal in Seattle because of a 4-hour traffic delay in Everett. So, he went straight to rehearsal in Mt. Vernon, missing dinner of course, but enjoyed a big old bowl of avgolemono when he got home around 10:00 pm. And yes, the poor guy was totally pooped after his ordeal. But very glad to be home where he was greeted by Miles, Max, and his adoring wife. (Miles and Max are our cats.)

The older I get, the less time I want to spend in the kitchen. I know that sounds just plain wrong coming from someone who has always enjoyed cooking and sharing her recipes. But I’m not as young as I used to be. Well, none of us are, but you know what I mean. But, and here’s the real killer, I still love to eat and share great food with Mr. C. and others. And I still look forward to posting recipes. So, that leaves me trying new recipes that have fewer ingredients and take just a reasonable amount of time to prepare.

So, the other evening I had a package of prosciutto that really needed to be eaten and a couple of lemons that had seen better days. And over the years I have made plenty of quick and easy pasta recipes, because frankly, pasta of any kind is just about my favorite food. Well, that and any bread product you care to mention.

So, using what I had on hand, I formulated this recipe. And it made for one heck of a good entree. We both absolutely loved this pasta dish. And it was simple and fast to prepare. Yeah! I served the pasta with a simple green salad, which was the perfect accompaniment.

So, if you too love a tasty pasta dish, but do not want to spend a great deal of time in its preparation, this is the recipe for you. And it is a recipe that could easily be adapted. You could use small cubes of pancetta instead of prosciutto, regular onion in lieu of shallots, whole milk in place of heavy cream, and whatever style of pasta you prefer. The only thing I will haunt you about is if you use some kind of bottled lemon juice in place of the real thing. Unacceptable. On oh so many levels.

Well, it’s dismal outside today. But it’s warm and cozy inside our home. Our cat Miles is nestled into the kitty bed on Andy’s desk. His brother is napping on our bed. Mr. C. is down in Seattle taking a piano lesson, then rehearsing with our dear friend Vivianna for one of her upcoming recitals for her PhD in music. This evening Andy has a rehearsal in Mt. Vernon. He is one very busy guy. But I love that he is getting to play music as much as he does. And I go with him to as many of his gigs as I can. I just love being married to such a talented musician. And a fabulous person to boot!

So, with his very tight schedule in mind, I am going to make one of his favorite soups for dinner. Avgolemono. Which in case you don’t know is a Greek lemon rice soup. And you can bet your bottom dollar I will be using fresh lemon juice. Because Mr. C. deserves the best! As do each of you.

Peace and love to all.  

1 tsp. extra virgin olive oil

1 (3-oz.) pkg. prosciutto, chopped into small pieces

2 T. unsalted butter

3 T. finely chopped shallots

¾ c. chicken broth

¾ c. heavy cream

zest from ½ lemon

1 T. fresh lemon juice

¼ tsp. kosher salt

freshly ground black pepper

1 c. frozen peas

10 oz. penne rigate, cooked al dente (save some of the water)

grated Parmigiano-Reggiano, for serving

Heat the olive oil in a small skillet. Add the prosciutto and brown for 4-5 minutes or until crisp. Remove from heat and set aside.

Melt the butter in a large nonstick skillet over medium heat. Add the shallots and sauté until soft, about 4 minutes.

Add the broth and simmer over medium high heat until mixture is somewhat reduced, about 2 minutes.

Add the cream, lemon zest, lemon juice, salt, and pepper. Simmer until sauce thickens slightly, about 3 minutes.

Add the frozen peas and then simmer just until the peas are heated through. (You really do not need to cook them. They just need to be warm.) Add the al dente pasta and browned prosciutto. Toss pasta with sauce until coated. If sauce is too thick, add a bit of pasta water. Taste and adjust seasoning.

Serve immediately. Pass the Parmigiano-Reggiano.

SAVORY BLACK BEAN CHILI

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I made this chili the other evening using only the experience of making chili for roughly 58 years. So, did I need a recipe to follow? No, I did not. So, why am I giving you this recipe? You probably already have the perfect chili recipe. But in case you don’t or haven’t been cooking all that long, you might just need a great recipe for chili. Because a great chili recipe is something every cook should have at their disposal. Chili is simply one of those dishes that is loved by people of all ages. And really, is there anything better to eat when it’s cold, dark, and dreary outside? Of course not! Add a chunk of cornbread spread with lots of soft butter and honey to accompany the chili, and you have a meal fit for a king.

So, what’s so special about this chili you might ask? Actually, there is nothing exceptional or unique about this dish, except it’s darned delicious. And easy to prepare. And warms up beautifully. And is the perfect comfort food.

So, if you live in a temperate environment where the sun shines every day, the temperature never goes under 70-degrees, and you don’t even own a heavy jacket, you absolutely do not need this recipe in your life. But for the rest of us who can and usually do complain about cold and rainy weather especially in winter, if not this recipe, you should have at least one good chili recipe at hand.

Well, that’s it for today. I am having trouble with my site. I keep getting an error message that says I’m using an outdated version of PHP. (Whatever the heck that means.) Anyway, I’m trying to get it fixed, but for someone like myself who can barely remember to plug in my cellphone daily, having technical problems on my site is tantamount to asking me to replace the engine in our Prius! But keep trying I must. (Any good thoughts sent my way very much appreciated.)

If you have favorite recipes on this site, I advise you to print them out ASAP. Who knows when I might just blow up the whole site!

Peace and love to all.  

1 T. extra virgin olive oil

1 lb. lean ground beef

1 onion, chopped

1 c. chopped celery

3 lg. garlic cloves, finely minced

¼ c. chopped fresh parsley

1 (28-oz.) can diced tomatoes (preferably Italian)

1 (15-oz.) can/box tomato sauce (preferably Italian)

1 (15 to 20-oz.) can black beans (rinsed and drained) (I use Cento brand)

1 can black olives, drained and sliced

1 (4-oz.) can diced green chilies (I prefer Hatch diced chilies)

3 T. chili powder

1 T. oregano (I like Mexican oregano)

1 tsp. paprika

dash ground cloves

½ tsp. seasoned salt

freshly ground black pepper

Warm the olive oil in a large heavy covered pan or Dutch oven. Add the ground beef, onion, and celery. Cook until the ground beef is nicely browned. Add the garlic and fresh parsley and cook for 1 minute.

Add the diced tomatoes, tomato sauce, black beans, black olives, diced green chilies, chili powder, oregano, paprika, ground cloves, seasoned salt, and pepper.

Bring to a boil, reduce heat, cover, and simmer for an hour. Taste and adjust seasoning just before serving.

Great topped with grated sharp cheddar cheese and sour cream. (Corn bread on the side is nice too.)

GLAZED EGGNOG FLAVORED BISCOTTI    

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Since eggnog is a favorite of my husbands, and for him Christmas just isn’t the same without a bottle of the stuff in our refrigerator starting around Thanksgiving, I thought an eggnog flavored biscotti might just be a perfect treat for him. So, I went online to find a recipe. What I found were recipes that contained eggnog as an ingredient. And I thought to myself, what a waste of good eggnog when all the flavors of eggnog can so easily be duplicated by ingredients I always have on hand. Plus, then if he wanted eggnog biscotti in July for example, I wouldn’t have to build some homemade eggnog just for this recipe. I could basically make these delightful biscotti any old time I chose. (Or Mr. C. ever so nicely requested.)

So, the recipe below is what I came up with. And if I do say so myself, the biscotti were (they’re all gone now) delicious. And quite different from all the other biscotti I make. And yes, we love biscotti, so you will find several recipes on this site. They are all fabulous, and very easy to make.

Well, that’s all for today. Mr. C. has a rehearsal this evening, so dinner needs to be on the table by 5:30, which is much earlier than when he doesn’t have a rehearsal or gig. Usually, we get around to eating dinner around 7:00 pm. Then it’s reading time for me and reading and/or practicing the piano for Andy. In other words, very sedentary after dinner pursuits, which are not only consistent with our ages but also our inclinations. And doesn’t that make us lucky people.

May you also be able to follow your inclinations and enjoy some quality down time each and every day.

And as always, peace and love to all.  

For the biscotti:

½ c. (1 stick) unsalted butter, room temp.

1 c. granulated sugar

2 eggs

½ c. whole milk

1 tsp. dark rum

1 tsp. cognac

1 tsp. vanilla paste or extract

3½ c. unbleached all-purpose flour, fluffed

2 tsp. baking powder

2 tsp. ground nutmeg

½ tsp. ground cinnamon

½ tsp. kosher salt

Line a large baking sheet with parchment paper.

In the bowl of your stand mixer, combine butter, sugar, and eggs until well blended. Mix in milk, rum, cognac, and vanilla bean paste.   

In a separate bowl, whisk the flour, baking powder, nutmeg, cinnamon, and salt together. Mix the flour mixture into the butter mixture until well blended.

Roughly divide dough in half. Using buttered hands, shape each dough half into a long roll, approximately 14″ long. Carefully place rolls on prepared baking sheet, about 3-inches apart. With your fingers, lightly flatten each roll so that they are approximately ¾-inch thick.

Bake in a pre-heated 350-degree oven for 25 minutes or until golden brown. Remove from oven and place pan on wire rack for about 15 minutes. Carefully move the logs to a cutting board and cut diagonal slices (approximately ¾-inch thick).

Place slices, cut side down, back on original baking sheet. Bake for 10 minutes. Turn slices over and return to oven to bake for another 10 minutes or until firm to the touch and lightly browned. Remove from oven and transfer to wire racks to cool completely before glazing.

For the glaze:

1 c. powdered sugar

1 tsp. rum

tiny pinch cinnamon

tiny pinch nutmeg  

2–3 T. whole milk

In a small bowl, whisk the powdered sugar, rum, cinnamon, nutmeg, and 2 tablespoons milk together. If needed, add more milk to achieve desired consistency.  

Place completely cooled biscotti pieces, top side up, about a half inch apart on your large baking sheet. Drizzle the glaze over the biscotti. (You may not use it all. That’s OK.) Allow glaze to harden before storing biscotti in an airtight container.  

     

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.