Wednesday, December 16, 2015

Carrot Pancakes with Salted Yogurt

These pancakes are similar to latkes and gluten free.  The pancakes & salad make an interesting breakfast but would also be good for lunch or supper. The other good thing about them is they use a lot of carrots.  If you belong to a CSA farm you probably get a lot of carrots in your fall boxes. The chickpea flour or garbanzo bean flour is available from Bob's Red Mill.  It is also available in Indian grocery stores where it is called besan or gram flour.  

4 large eggs, beaten to blend
1 pound carrots (about 8 medium), peeled, coarsely grated
⅓ cup chopped fresh cilantro
1/2 cup chickpea flour
Kosher salt and freshly ground black pepper
1/4 cup sliced green onions (optional)
1 teaspoon curry powder (optional)
3 tablespoons (or more) sunflower or olive oil, divided
1 cup plain yogurt, Greek yogurt works well
1 cup spicy greens (such as baby mustard greens, watercress, or arugula)
1 tablespoon fresh lemon juice
Flaky sea salt (such as Maldon)

Mix eggs, carrots, cilantro, green onions and chickpea flour in a large bowl (mixture will be loose); season with kosher salt, pepper and curry powder if using.
Heat 2 Tbsp. oil in a large skillet, preferably cast iron, over medium-high heat. Scoop two ½-cupfuls of carrot mixture into skillet, pressing each to ½” thickness. Cook, rotating skillet occasionally for even browning, until pancakes are golden brown, about 3 minutes per side. Transfer to paper towels to drain. Repeat to make 2 more pancakes, adding more oil to skillet if needed.
  • Meanwhile, season yogurt with kosher salt and pepper. Toss greens with lemon juice and remaining 1 Tbsp. oil; season with kosher salt and pepper.
  • Serve carrot pancakes with salad and salted yogurt, seasoned with sea salt and more pepper.

Monday, November 23, 2015

The Lady's Chicken Noodle Soup

Our last gourmet dinner was an upscale soup and sandwich supper with appetizers and desserts.  I made this chicken noodle soup and thought it was excellent.

1 (2 1/2 to 3-pound) fryer chicken
3 1/2 quarts water
1 onion, peeled and diced
1 1/2 to 2 teaspoons Italian seasoning
1 teaspoon lemon-pepper seasoning
3 cloves garlic, minced
4 bay leaves
1 tablespoon chicken stock base
Kosher salt and freshly ground black pepper to taste

2 cups sliced carrots
2 cups sliced celery, with leafy green tops
2 1/2-3 cups uncooked egg noodles
2 cups sliced mushrooms
3 tablespoons chopped fresh parsley leaves
1/3 cup cooking sherry
2 teaspoons chopped fresh rosemary leaves
1/2-1 cup grated Parmesan, optional
3/4 cup heavy cream, optional
Seasoning salt
Freshly ground black pepper

For the stock: add all ingredients to a soup pot. Cook until chicken is tender, about 35 to 45 minutes. Remove chicken from pot and set aside to cool. Remove and discard bay leaves. You should have approximately 3 quarts of stock. When chicken is cool enough to handle, pick bones clean, discarding bones, skin, and cartilage. Cut chicken into chunks and set aside.

For the soup: bring stock back to a boil, add carrots and celery and continue to cook for 5 to 10 minutes or until tender. Add egg noodles and cook according to directions on package. Also add mushrooms.  When noodles are done, add chicken, parsley, sherry and rosemary. Add Parmesan and cream. Cook for another 2 minutes. Adjust seasoning, if needed, by adding seasoning salt and pepper.  

Note:  I did add the Parmesan (1/2 cup) and cream.  It makes for a creamy luscious chicken soup.  You will not need to add much additional salt if any.

This is a adapted from a Paul Deen recipe.

Tuesday, November 17, 2015

Broccoli Bake

This is one of those comfort food kinds of recipes, but great to make and serve with a protein for a simple supper.

Although the original recipe called for frozen chopped broccoli, I used (and prefer) fresh broccoli when its available.

1 1/4-2# fresh broccoli
1 can cream of mushroom soup
3/4 cup of mayonnaise
1 cup shredded cheddar cheese or whatever cheese you have available
3 eggs
1 medium onion chopped
1/2 package of cornbread stuffing mix (or whatever dry crumbly topping you want to use)
1/4 cup of butter

Steam broccoli until barely tender.  Mix together all the other ingredients except for stuffing mix and butter.  Pour into a greased casserole.  Top with stuffing mix and sliced slivers of butter.  Bake at 350 degrees for 45 minutes.

Pumpkin or Squash Cheddar Biscuits

  • This is a recipe from the King Arthur Flour catalog.  I made the biscuits for breakfast.  They were tender and flaky.  I used cooked red kuri squash from 1/2 of a squash.  I cooked it in the microwave while I prepared the rest of the ingredients.
  • 2 cups all purpose flour
  • 1/4 cup cheese powder, optional; for enhanced flavor
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1/2 cup (8 tablespoons) cold unsalted butter
  • 3/4 cup (3 oz.) grated sharp cheddar cheese
  • 1 cup pumpkin or winter squash purée
  • 1 to 2 tablespoons milk

  •       Position a rack in the top third of your oven, and preheat the oven to 425°F. 
    • Lightly grease a baking sheet.
  • Combine the flour, cheese powder, baking powder, salt, and pumpkin pie spice in your food processor.  Cut up the cold butter into squares and add it to the processor.  Pulse until the butter is cut in as you would for pie crust.
  • Toss the cheddar with the flour mixture, then add the pumpkin or squash.  Pulse a couple of times.  Add the milk a tablespoon at a time until the dough comes together.
  • Turn the dough out onto a lightly floured work surface, and flatten it into a 3/4" disk.  Cut the biscuits with a round cutter and space them on the prepared pan. Brush the tops of the biscuits with milk or melted butter, if desired, and bake them for 18 to 20 minutes, until they're golden brown. Serve them warm with butter.

Sunday, October 18, 2015

Olan--Cucumber Curry

This is a recipe I made when I was getting a bunch of cucumbers from my CSA farm.  I liked it because it was easy and incorporated cucumbers in a cooked dish.  Arthur liked it and said I should make it again.  It is gluten and dairy free.

1/4# or 50 g of masoor dal (red lentils)
1-1/4 cups coconut milk (I just used the whole can)
500 g or 1# of cucumbers, no need to peel if they're organic.  Cut in half, remove seeds and cut into crosswise slices
2-4 fresh green chilies, cut in half lengthwise (I used 2 and removed the seeds since
Arthur is not a big fan of dishes that are too spicy)
Salt to taste

For tadka (A Tadka is a ghee or oil based spice mix added to a curry at the end of the cooking. It adds a wondrous taste to the dish, so do not skip this step)
8-10 curry leaves
2 teaspoons black mustard seeds
1 tablespoon ghee or coconut oil

Wash the lentils.  Pour 1/2 c. of the coconut milk and 1-1/2 cups water.  Add the lentils, bring to a boil, cover and simmer for 10-15 minutes.  The lentils should be almost cooked.

Add the cucumber, chilies and salt.  Cook over low heat for 5-10 minutes until the cucumber is tender.

Heat the ghee in a small frying pan and add the mustard seeds and curry leaves.  Cook until the seeds pop and the leaves sizzle.  Pour contents into the pan with the lentils and cucumbers.

Add the remainder of the coconut milk.  Stir and cook on a higher heat for 3-5 minutes until the sauce thickens slightly.

This is a soupy dal.  You can serve it with rice cooked with a teaspoon of turmeric.  If desired you can top the curry with a bit of cilantro.

Adapted from a Life (Time) of Cooking

Monday, September 7, 2015

Raspberry Almond Muesli

This super easy breakfast dish has become one of my husband's favorites.  You just need to remember to start it the night before you want to serve it for breakfast.

1/2 cup uncooked oatmeal
1 tablespoon ground flaxseed
1 pint fresh raspberries
2 tablespoons honey
2 tablespoons shredded coconut
3 tablespoons sliced or slivered almonds
1 cup buttermilk (I think yogurt would also work OK)
1/2 teaspoon vanilla
blueberries or blackberries for garnish (optional--I didn't use)

Combine oats and flax.  Mash 1 cup of the raspberries with the honey.  Set aside remaining berries for garnish.

Toast coconut and almonds in skillet and add to the oat mixture.  You can reserve 1 tablespoon of the nuts for topping the cereal if you like.  I have made the dish without toasting the nuts and it is still good. 

Add buttermilk and vanilla to the oats.  Add raspberry mixture and stir to combine.  Refrigerate for 4-12 hours.  Serve topped with remaining berries.

Adapted from AICR Health-e-Recipes

Monday, August 24, 2015

Summer Tomato Pie

This is a delicious main dish pie to make with some of your summer tomato bounty.  Unless you have very good tomatoes don't bother to make the pie.  I used two heirloom tomatoes from our CSA box which were quite large and filled the pie shell.

1 single 9-inch pie crust  (I used a frozen pie shell from Whole Foods which was very good)                                   
1/4 cup chopped fresh basil              
1/2 cup shredded Cheddar cheese

Note:  This is a very flexible recipe.  Feel free to use whatever kind of cheese or cheeses you have available.  I used 4 ounces of just one kind--not sure what it was.  This recipe is really all about the tomatoes.

Preheat oven to 400 degrees F.  Prick bottom and sides with fork. Bake crust in the preheated oven until lightly browned, 10 to 12 minutes. Cool completely.  Reduce oven temperature to 350 degrees F. 
Place tomatoes in a single layer of a colander; sprinkle with salt. Let sit for about 10 minutes to release moisture. Blot excess moisture with a paper towel. Arrange 1 layer of tomato slices around the bottom of the cooled pie crust, overlapping the slices. Sprinkle half the garlic and half the basil onto tomato layer. Sprinkle half the Cheddar cheese and half the mozzarella cheese over basil layer. Repeat layering with remaining tomatoes, garlic, basil, Cheddar cheese, and mozzarella cheese. Spread mayonnaise over the top cheese layer.
Bake in the preheated oven until cheese is melted and bubbling, about 30 minutes. Cool on a wire rack.     

Adapted from


Sunday, August 23, 2015

Fish & Vegetable Chowder

We joined Sitka Salmon Shares this year.  "We home deliver fish-loving Midwesterners high quality, responsibly-sourced seafood direct from small boat family fishermen in Southeast Alaska through our Community Supported Fishery."  In July we received Pacific Cod and Rockfish. 

This chowder was a good solution for an easy dish that combined some of our fish plus quite a few vegetables.

2 Tbsp. extra virgin olive oil or sunflower oil
2 medium carrots, thinly sliced
2 medium stalks celery, 1/4-inch pieces
1 medium onion, chopped medium
1/2 - 1 medium red bell pepper, diced
Salt and freshly ground black pepper to taste
2 Tbsp. flour
2 cups milk (fat free or 1%)
1 cup or 1 small bottle clam juice (water or broth can be substituted)
2 large unpeeled red potatoes, diced into 1/2-inch pieces
2 tsp. Old Bay Seasoning
1 cup half and half (fat free is OK)
1 cup frozen yellow corn
1 pound cod or tilapia fillets, skinless, cut into 1-inch pieces (I used cod)

In large pot heat oil over medium-high heat. Sauté carrots, celery, onion and red pepper for 5 to 6 minutes. Add salt and pepper to taste. Sprinkle flour over mixture and sauté for additional minute. Stir in milk and clam juice and bring to a simmer. Add potatoes and Old Bay seasoning. Reduce heat and let simmer for 14 to 15 minutes or until potatoes and carrots are tender. Stir occasionally to be sure the milk doesn't burn. Add half and half and gently stir in corn and fish. Continue to simmer until fish is opaque and cooked through, about 4 to 5 minutes. Sprinkle chopped parsley over soup if desired.

Adapted from AICR Health e-Recipes

Monday, August 10, 2015

Green Beans with Freekeh and Tahini

This recipe is adapted from one in Yotem Ottolenghil's new book, Plenty More, Vibrant Vegetable Cooking from London's Ottolenghi. 

Arthur is not a huge fan of green beans which I don't get.  What's not to like about green beans.  He loved this dish and requested it twice.

1/2 cup freekeh (Freekeh is young green wheat that has been toasted and cracked.)  If you are unable to find it, you could probably substitute bulgur
1-1/2# haricots verts or fairly young tender green beans, trim stem end and cut in 1/2 if they are large
1 cup chervil leaves (I substituted parsley and a bit of tarragon since I didn't have chervil available)
1/2 cup coarsely chopped walnuts (optional)
1/2 teaspoon Aleppo chili flakes (I purchased mine at Penzey's)  It is from Syria and was difficult to get for awhile, but I see it is now available at Amazon and also at Penzey's.  Their pepper is now from Turkey.  This is worth purchasing because it is spicy without being overly so.
Sea salt to taste

1/3 cup tahini paste
3 tablespoons olive oil (I substituted sunflower oil which is produced locally)
2 tablespoons fresh lemon juice
1 tablespoon fresh chopped mint or 1-1/2 teaspoon dry mint
1 large clove of garlic, crushed
1 teaspoon honey or maple syrup
1/2 teaspoon sea salt

Combine the ingredients for the sauce either in a bowl and whisk or use your food processor if the tahini is very stiff.

Cook the freekeh in 1 cup of salted water for about 15 to 20 minutes until most of the water is absorbed.  Drain in necessary and set aside to cool in a large bowl.

Cook the trimmed green beans in boiling salted water until they are done to your taste.  The original recipe said to cook them for 4 minutes.  Mine took about 10 minutes since they were not haricots verts and I do not like my green beans crunchy.  Drain and pat dry.  Add them to the bowl of cooked freekeh.  Pour the sauce over the mixture and combine gently so that the beans are completely coated with the sauce.  Add the parsley or chervil, walnuts and pepper flakes.  Taste to see if more salt is needed.  This dish can be served warm or at room temperature.

Friday, July 17, 2015

Coconut Blueberry Breakfast Quinoa

This may sound weird but give it a try.  We got some fabulous blueberries from Michigan and I wanted to try using them in a breakfast cereal dish.  This dish is quite unusual but my husband loved it!  He wantd to make sure I posted it so that I would be able to make it again.  I doubled the recipe which you may not want to do the first time you try it.

1 teaspoon coconut oil (or you could substitute butter or a diffrent oil such a sunflower)
3/4 cup raw quinoa, rinsed and dried (my package of quinoa said the rinsing was unecessary)
1 (15 ounce) can lite coconut milk (or regular)
pinch of salt
1-2 tablespoons maple syrup
1-2 tablespoons unsweetened shredded coconut (or sweetened if that is what you have on hand)
1/2-3/4 cup blueberries (fresh or frozen,preferably fresh)

Melt the coconut oil over medium heat.  Add the quinoa and cook, stirring frequently, until it is toasted and golden brown, about five minutes.  Next, add the coconut milk and a pinch of salt and bring to a boil.  Reduce the heat, cover, and simmer until the liquid is absorbed, about 12-20 minutes.  It took at least 20 minutes until all the coconut milk was absorbed. Stir in the maple syrup to taste.  Top each bowl with the shredded coconut and blueberries. 

Adapted from Happy Healthy

Sunday, July 5, 2015

Tricia's Delicious Summer Berry Salad

I found this great salad in my travels through recipe trolling on the web.  There is a salad dressing recipe provided on the web page that I have not tried.  Here is a link to the original recipe which includes a picture:

Large bowl of mixed salad greens or butter leaf lettuce if available
1/2 cup fresh basil leaves, torn if large
1 cup strawberries, sliced
1 cup blueberries
2 scallions (red or green) thinly sliced
1/2 cup blue cheese, chopped or crumbled
1/2-1 cup roasted pecans (recipe below)

1 cup pecan halves
2 teaspoons sunflower oil
1/2 teaspoon sea salt

Preheat oven to 250 degrees.  Combine nuts, oil and salt.  Bake for 35 minutes, stirring occasionally or until deep golden brown.  Check at around 20 minutes to make sure the nuts are not getting too dark.  Remove from oven and cool.

Assemble salad and use Annie's Raspberry Vinaigrette or make dressing from the original web site which sounds good.

Adapted from

Asparagus, Lemon and Sage Soup

I grow sage in my container herb garden but don't use sage nearly as much as some of the other herbs (such as basil).  This is an excellent soup that uses one of my favorite vegetables, asparagus, but also lots of sage.  The soup is thickened by using a little bit of rice which you'll never notice.

Fried Sage Leaves
Oil (sunflower oil is a good choice) for frying
24 sage leaves

2 tablespoons butter
1 large onion, chopped
1/4 cup plus 2 tablespoons lightly packed and coarsely chopped fresh sage
4 cups chicken broth
2 tablespoons white rice (I used arborio rice which is the only kind of white rice I have)
2 tablespoons grated lemon peel, divided
2 lb. asparagus, ends trimmed and sliced in 1/2-1" pieces
3/4 teaspoon kosher (coarse) salt
1/2 cup (2 oz.) shaved Parmesan cheese (available in large square jar at Costco) or you could do it yourself with a vegetable peeler

Fry sage leaves in hot oil until sizzling stops.  Drain on paper towels.

Melt butter in large pot.  Cook onion and chopped sage until onion softens. Add broth, rice and 1 tablespoon lemon peel.  Cook covered for 20 minutes.

Add asparagus and salt to pan and cook for 5 or 6 minutes for until asparagus is tender.  Puree soup with an immersion blender.  You can also do it in a stand alone blender in batches.  Return to pan and reheat if necessary.

Ladle soup into bowls.  Sprinkle with cheese and remaining 1 tablespoon lemon peel.  Top with fried sage leaves.

Adapted from Cooking Pleasures magazine

Tuesday, June 30, 2015

Cheddar-Scallion Muffins

I made these muffins last night to accompany a grilled chicken strawberry salad.  They are very tasty.  You can use whatever kind of cheese you have available.

  • 1 1/2 cups all-purpose flour
  • 3/4 cups cornmeal
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup milk
  • 1 large egg, lightly beaten
  • 6 tablespoons unsalted butter, melted
  • 1/2 cup chopped scallions
  • 1 1/4 cup shredded sharp cheddar cheese, divided
  • 1 medium jalapeno pepper, seeded and minced (optional)  I used it and thought it was a good addition.

  • Preheat the oven to 400 degrees F. Grease the cups of a 12-cup muffin pan. 

    In a medium bowl, whisk the flour, cornmeal, sugar, baking powder, baking soda and salt. Stir the milk, egg and butter in a bowl. Fold in the scallions, 1 cup cheese and jalapenos, if using. Combine with the dry ingredients.  Do not overmix (a few lumps are OK) or the muffins will be tough.

    Fill the muffin cups 2/3 full. A 1/4 cup scoop makes the correct amount for each muffin as well as making filling the muffin cups go very quickly. Top with the remaining 1/4 cup cheese. Bake in the oven until a toothpick inserted into the center of each muffin comes out clean, about 18 to 20 minutes.

    Remove from the oven and cool in the pan for 5 minutes. Remove from the pan and cool on rack.

    Tuesday, May 5, 2015

    Blueberry, Mango, Quinoa Salad

    This is a very simple salad that is worth making.  Arthur said this one has to go on your blog.  "It would convince someone who thought they didn't like quinoa to reconsider it."  I didn't make the dressing because I didn't have any fresh basil.  Next time I'm going to try the salad with the lemon basil dressing.  I used some of Annie's Raspberry Vinaigrette as a substitute.

    First cook the quinoa:

    1 cup quinoa (rinse thoroughly if the package does not say it has been prerinsed)
    2 cups water
    1/2 teaspoon salt

    Place the ingredients in a saucepan and bring to a boil.  Reduce heat and simmer covered for about 15 minutes or until the quinoa is cooked.  Remove the lid and fluff the quinoa with a fork.  Let it cool it to room temperature.

    Fruits and Vegetables:

    1 cup fresh blueberries
    1 cup cubed ripe mango
    1 cup diced cucumbers
    2 tablespoons dried cranberries
    1/4 cups pecans (optional)

    Add desired dressing to the quinoa, next add the fruits, cucumbers and nuts if using.  Add additional dressing if needed.

    Lemon Basil Dressing:

    3 tablespoons sunflower oil
    1/4 cup lemon juice
    1/2-1 teaspoon lemon zest
    salt to taste
    10 basil leaves, chopped

    Whisk together all the dressing ingredients, except for the basil.  Add to the dressing when ready to serve the salad.

    Monday, April 27, 2015

    Pancakes with a Protein Boost

    I've been trying to go through my home office and weed out books I no longer want.  I've also been going through old magazines.  I have a terrible time throwing out magazines without looking through them one more time.  Sometimes my reviews pay off.  I found this recipe in an old copy of Healthy Cooking.  It suggested taking a pancake mix and making some healthy additions.  I thought it produced a lighter, more tender pancake than most whole grain mixes without these additions.

    I use Lonesome Stone Pancake Mix which is a blend of whole wheat and rye flours.  I highly recommend trying their products.  They use locally grown grains in their mixes.  Their products are available at a number of stores in Madison.  Check out their website:

    2 eggs  (these coudn't be any more local; they are from my daughter and her husband's back yard chickens)
    2 tablespoons plain yogurt (I recommend Sugar River Dairy yogurt, another great local product)
    2 tablespoons sunflower oil (Driftless Organics oil is excellent)
    1 cup milk or almond milk
    1 cup multigrain pancake mix
    1 teaspoon baking powder
    2 tablespoons flaxseed meal
    Blueberries or other fruit can be added
    1/2 cup chopped nuts (optional)

    Beat or whisk eggs and add yogurt and oil.  Whisk again and add milk. Combine the dry ingredients and fold them into the liquid ingredients.  Do not overmix or your pancakes will be tough.  If the batter seems to be thicker than you like, add a little more milk.  Add the fruit and nuts if using. 

    Spray or oil a well-heated griddle.  Use a 1/4 cup measure and drop the batter onto the hot griddle.  When bubbles appear, flip the pancakes and cook until golden brown.

    Serve the pancakes with pure maple syrup or locally made preserves. There are several vendors offering both at the Madison farmers market.

    Thursday, March 19, 2015

    Sweet Potato Corn Chowder

    Our extended CSA winter share was coming to an end along with all the wonderful sweet potatoes we got in our boxes.  When I was a child I was convinced I hated sweet potatoes except for the sweet potato puffs we had for Thanksgiving.  I never make those anymore but I have come to really appreciate sweet potatoes and their versatility.

    This recipe is for a hearty winter soup which features sweet potatoes.

    Sweet Potato Corn Chowder

    2 sweet potatoes, peeled and cubed   
    1 tablespoon oil (sunflower oil which we get from our CSA farm is good)                                     
    12 oz. frozen corn kernels, thawed               

    Remove the bay leaf. Stir in the corn kernels and sweet potatoes.  Return to a simmer and check for seasonings.  Sprinkle with the parsley.
    Adapted from                
    Note:  You could also add some chopped bacon (2-3 slices) to the pan when sauteeing the celery and onion.  Another possibility would be to add some chopped leftover ham to the soup when adding the corn and sweet potatoes.             

    Friday, February 27, 2015

    Shrimp and Grits

    I'm straying a bit from my mission to post recipes using local foods, but this recipe for Shrimp & Grits was so good I didn't want to lose it.  It was from a Family Circle magazine article.
    • 1 pound  cleaned raw shrimp  It is OK to use frozen shrimp; just be sure they are uncooked.
    • 1 1/2 teaspoons  Old Bay seasoning
    • 1/4 teaspoon  salt
    • 1 cup coarse ground corn grits, either white or yellow works (such as Bob's Red Mill)*
    • 2 slices bacon, cut into thin strips
    • 3 cloves garlic, sliced
    • 1 14 ounce can creamed corn
    • 3/4 - 1 cup  heavy cream
    • 2 scallions, trimmed and sliced
    I got some excellent grits from the Old Mill General Store in Pigeon Forge Tennessee when we were on our trip to the Smoky Mountains.  They have an old grist mill to grind their grains.  Just don't use instant grits.

    1. In a medium bowl, toss shrimp with Old Bay seasoning. Set aside.
    2. Bring 3 cups water and the salt to a boil in a large, lidded saucepan. Gradually stir in grits and reduce heat to medium. Partially cover and cook, stirring occasionally, 25-30 minutes.  They can also be cooked in the microwave so you don't need to worry about them scorching.  Taste to be sure they are done. Stir creamed corn into grits. Reduce heat to medium-low, cover and cook 5 minutes. Let stand 5 minutes.
    3. Meanwhile cook bacon in a skillet until just crisp, about 6 minutes. Remove bacon with a slotted spoon to drain on paper towels.
    4. Reduce heat under skillet to medium and add garlic. Cook 30 seconds. Add shrimp and cook 3 minutes, turning, until pink. Be careful not to overcook the shrimp.  Remove shrimp and garlic to a bowl with a slotted spoon.
    5. Pour heavy cream into skillet, scraping up any browned bits from bottom of pan. Simmer 4 minutes until slightly thickened. Stir in shrimp and garlic and bacon pieces. Just cook long enough to warm up the shrimp 30 seconds-1 minute.
    6. Pour grits onto platter. Top with shrimp mixture and scatter scallions over top. 

    Saturday, February 14, 2015

    Carrot Cake Waffles

    As I mentioned in my last post we have lots of carrots.  While searching for recipes to help use some of our carrots I came across this recipe.  I made the waffles this morning for breakfast.  We had hoped to go to the indoor farmers' market for breakfast but with below zero wind chill conditions we decided to take a pass.

    These waffles are an interesting mixture of healthy and decadent.  I'm sure you could make changes to make them healthier but I followed the recipe from the blog site Baking A Moment. 

      For the Whole Wheat Carrot Cake Waffles:
    • 1 cup whole wheat pastry flour
    • 1 cup all purpose flour
    • 1 cup chopped walnuts
    • 1/4 cup light brown sugar
    • 2 teaspoons ground cinnamon
    • 1 1/2 teaspoons baking powder
    • 1 1/2 teaspoons baking soda
    • 1/4 teaspoon ground nutmeg
    • 3/4 teaspoon kosher salt
    • 1 1/2 cups milk
    • 1 1/2 cups finely grated carrot
    • 3/4 cups finely chopped fresh pineapple, or canned crushed pineapple, drained
    • 1/2 cup (1 stick) unsalted butter, melted
    • 1/2 cup Greek yogurt 
    • 2 eggs
    • 1 teaspoon vanilla extract
           For the Cream Cheese Whipped Cream:
    • 4 ounces softened cream cheese
    • 1/4 cup granulated sugar
    • 1 teaspoon vanilla extract
    • 1 cup cold heavy cream
      Make the Whole Wheat Carrot Cake Waffles:
    1. Preheat a waffle baker.
    2. In a large bowl, place the flours, nuts, sugar, baking powder, baking soda, spices, and salt, and stir to combine.
    3. In another large bowl, place the milk, carrot, pineapple, melted butter, Greek yogurt, eggs, and vanilla, and stir to combine.
    4. Add the liquid ingredients to the dry, and stir just until barely combined. Do not overmix, or the waffles could come out tough. The batter should be lumpy.
    5. Place about 1/2 cup of batter onto the hot waffle iron, and bake for about 3 minutes, or until golden brown. Keep warm in a low oven.
    6. Make the Cream Cheese Whipped Cream:
    7. Place the cream cheese, sugar, and vanilla extract in a small bowl and whip on medium speed for about 3 minutes with the whip attachment.
    8. Slowly drizzle in the cold heavy cream, while whipping on medium speed.
    9. Scrape the bottom and sides of the mixing bowl with a silicone spatula, increase the speed to medium high, and continue to whip until stiff peaks form.
    You could serve the waffles with maple syrup, but the topping is delicious and worth making at least once.
    Adapted from 

    Friday, February 13, 2015

    Szechwan Carrot Soup

    We subscribed to a Winter Veggie Lover's Share again this year from our CSA Farm Driftless Organics.  This share is a regular season-sized CSA box delivered every other week and stuffed full of potatoes, carrots, sweet potatoes, a head of cabbage or kale; and a small assortment of roots like beets, turnips, winter radishes, parsnips and garlic. 7 total boxes are delivered over the course of 14 weeks.  We did this last year and really liked prolonging our CSA season a bit longer. 

    Their carrots are beautiful and we got a lot of them--not a bad thing.

    This was one of the soups that I made which we both agreed was excellent.

    1 medium onion, chopped
    1 rib celery, chopped
    1 garlic clove, minced
    1 teaspoon vegetable oil
    1 lb carrots, cut into 1-inch pieces
    34 inch fresh gingerroot, peeled and sliced thin
    18 teaspoon hot red pepper flakes
    3 cups chicken broth
    1 12 tablespoons soy sauce
    1 12 tablespoons peanut butter
    1 teaspoon sugar
    1 teaspoon sesame oil
    1 cup milk

    2 tablespoons heavy cream
    14 cup sour cream, mixed with the cream (or just plain sour cream)
    In a large heavy saucepan cook onion, celery, and garlic in oil over moderately low heat, stirring, until onion is softened.

    Add carrots, ginger root, red pepper flakes, and broth and simmer, covered, until carrots are very tender, about 45 minutes.

    Stir in remaining ingredients.  Then using an immersion blender puree mixture.

    Serve soup drizzled decoratively with sour cream mixture.


    Sunday, February 1, 2015

    New York Cheesecake with Cherry Topping

    This is a recipe for the cheesecake that I made for our last gourmet club dinner.  We brought dishes from private eye novels.  It is mentioned in the book Crimson Joy by Robert B. Parker that Spenser eats cheesecake.  I'm not sure this is the cake that he had, but if it isn't it was his loss.  The texture and flavor of the cake and topping are just right.  Plus it is a very easy cake to make.

    It is an added bonus if you happen to have some Door County cherries in your freezer to use to make the topping. 

    1 2/3 cup graham crackers
    2 tablespoons sugar
    7 tbsp butter melted
    1 16 oz sour cream container
    24 oz cream cheese (3 8 oz. packages)
    5 eggs 
    1 cup sugar
    1 tbsp vanilla extract 
    1/2 tsp almond extract
    6 tbsp flour all-purpose
    1 16 oz red tart cherries bag frozen
    1 cup sugar
    1/4 tsp almond extract
    2 tablespoons cornstarch
    Preheat oven to 350°F.
    Combine graham cracker crumbs in a bowl and stir in the sugar until well combined. Add the butter and mix until the crumbs just hold together when pressed. Press into the bottom and 2-inches up the sides of a 9-inch spring form pan. Bake 10 minutes; cool on a wire rack.

    In the bowl of an electric mixer, combine the sour cream and cream cheese; beat until smooth. Add the eggs, sugar, vanilla extract and almond extract and beat until smooth. Add the flour and mix briefly until combined. Pour the filling into the cooled crust. Reduce oven temperature to 325°F; bake in the center of the oven 1 hour and 5 minutes or until the cheesecake is almost set. Turn off the oven and leave the cake in the oven another hour. Cover and chill 3 hours.

    Meanwhile, combine the cherries, sugar and almond extract in a medium saucepan over medium heat. Cook, stirring often, until the sugar dissolves. Bring to a boil and cook 1 minute. Stir in cornstarch that has been dissolved in 2 tablespoons water; return to a boil and cook until thickened, 1 minute. Transfer to a bowl and chill 2 hours. Spread cherry mixture over top of cheesecake before slicing.

    Decadent, rich, creamy cheesecake is even better with luscious cherry topping. The cake must be made at least three hours ahead, but can be made up to five days in advance.  

    Monday, January 26, 2015

    A Simple Coleslaw

    We recently had one of our gourmet club dinners.  The theme of this one was food from private eye novels.  All of the food turned out to be dishes eaten by Spenser in the 39 books written by Robert B. Parker.  Spenser eats spareribs, beans, coleslaw, watermelon, and extra corn bread at the East Coast Grill in the book, Thin Air.  I'm not sure it was this coleslaw but if not, I'm sure he would have enjoyed this version.

    6 cups shredded cabbage
    1 cup shredded carrot
    2 tablespoons finely chopped onion (optional)
    1 cup mayonnaise

    1/4 cup white wine vinegar
    1 teaspoon celery seed
    2 tablespoons sugar (more can be added if you prefer a sweeter dressing
    Salt and pepper
    In a large bowl, combine cabbage, carrots and onions. In a smaller bowl, make dressing by combining mayonnaise, vinegar, celery seed, sugar, salt and pepper. Toss dressing into cabbage mixture and let chill. Serve in a family style bowl.

    I chose this as one of the dishes to bring because I had a green cabbage and carrots from my CSA farm's winter vegetable share.