Spicy Tomato Cream Sauce with Spaghetti

Yum

Sometimes we need a little pasta sauce in our lives.

Me?  I actually crave a good red sauce, so whether it is served over pasta, or a fabulous chicken dish, I've gotta have it!

The other day we went out to dinner at a local Italian restaurant.  I was all set to get something with a delicious red sauce to soothe my craving.  Little did I know that I'd end up with a chef's special that was too tempting to resist.  The only down side was that there wasn't any 'red sauce' in sight. 

Although the dish was wonderful and had an outstanding sauce of lemon, wine, and artichokes I started to have that familiar craving a few days later.  I need something with 'red sauce!  Do you ever get those cravings?  I know, a little strange, but it's really calling me.

Into the kitchen I went to prepare our dinner.  Something quick.  Something using pantry items.  Something that features a 'red sauce'...and spice...and cream.

The result was a quick and easy creamy, yet spicy, red sauce served over spaghetti.  Using your favorite jarred sauce makes things easier and definitely quicker for a weeknight meal.  Red pepper flakes amp up the heat a little while the cream adds thickness and comfort to the dish.

Cravings are gone!  My tummy is satisfied until the next craving comes along.  

Enjoy!



Spicy Tomato Cream Sauce with Spaghetti

serves 4

1 Tablespoon olive oil
1/2 medium onion, diced
3 cloves of garlic, minced
1 (24 oz) jar of spaghetti sauce
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon ground black pepper
1/2 cup heavy cream or half and half
1 lb thin spaghetti

Heat olive oil in a medium saucepan over medium heat.  Add the onion and cook for 5 minutes until softened.  Add the garlic and cook for 30 seconds.  Add the spaghetti sauce, basil, thyme, red pepper flakes, and black pepper.  Stir to combine.  Add the cream and stir.  Simmer about 10 minutes until sauce has thickened and is heated through.

Meanwhile in another large pot, cook your pasta in salted boiling water according to the package directions.  Drain. Add to the saucepan and toss to coat.  Serve.

Streusel Apple Pie Pancakes

My Sundays are lazy...

They are for making a great breakfast and doing things at your own pace at home.  I've been seeing so many different Bananas Foster variations around Pinterest and on all the blogs.  Have you seen them?  There's french toast, ice cream, parfaits, smoothies, and even pies.  So all these yummy dishes gave me inspiration to take a favorite dessert of mine and turn it into something different. 

Like pancakes.

Not just any pancakes, but some worthy of the season, and a lazy Sunday.  

One of my favorite desserts for this time of year is Apple Crisp.  I love the tartness of the apples along with the streusel crumble crust.  A match made in heaven for me!  So why not turn this into some scrumptious pancakes.  Let's do it!

These pancakes are bursting with apples and one side is topped with a traditional streusel filled with brown sugar, oatmeal and butter.  This can't be beat!  Once you top on side of the cooking pancakes with the topping and then flip it over to cook....oh my!  You get a crunchy caramelized side to your pancake.  It's just perfect!

These are pancakes the whole family will love.

Enjoy your lazy Sunday!

Streusel Apple Pie Pancakes 

Streusel Topping

1/4 cup packed brown sugar

1/4 cup flour

1/4 cup quick-cooking oats

3 tablespoons cold butter

Basic Pancakes
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
2 tablespoons vegetable oil
1 large egg
1 large apple, cored, peeled and diced
3 Tablespoons butter

In medium bowl, mix your topping brown sugar, flour, oats, cinnamon and nutmeg. Cut in butter using pastry blender or fork until mixture is crumbly. Set aside.

In large bowl, stir all pancake ingredients up to the butter, until well blended. Heat a nonstick griddle or large skillet over medium-high heat. 

Once heated add 1 Tablespoon of butter and swirl around to coat the pan.  Pour 1/4 cup of batter onto the pan to form a pancake.  Continue making 3 or 4 pancakes at a time. 

Sprinkle each pancake evenly with about 2 Tablespoons of the topping. Cook 2 to 3 minutes or until bubbly on top and dry around edges. Flip and cook the streusel side until light golden brown around edges about 1 minute to 1 minute 30 seconds. 

Add additional butter between batches of pancakes. Continue with additional batches of pancakes.  

Serve streusel side up with warm syrup and butter.

 

Slow Cooker Meal: Rustic Beef Stew

Yum

I'm loving the fall weather!  We finally got a break in Los Angeles, and the weather has turned cooler.  70's is cooler to us!

When the weather changes I crave soups and stews.  My favorite soup is one that Mom always made. A hearty vegetable beef soup that full of potatoes, carrots, celery, onions, and tomatoes, slow cooked with stew meat to make a warming soup.  Here's her recipe.  Today I feel like something more stew-like but with similar flavors.  

Browsing though my "to make" Pinterest folder I came across this pin that just fit my needs.  Do you all know Christy Jordan?  She has a wonderful blog called Southern Plate and also is the author of a great cookbook by the same name.  I found this recipe on her website and adapted it slightly to fit my taste, but pretty much followed her lead.  

One item that she used and I ended up purchasing was Dale's Seasoning.    Dale's Seasoning is a savory blend of exotic spices that enhance the flavor of beef, pork, lamb, poultry, fish, wild game and vegetables.   Sold mostly in the South, but you can buy it online here. I was intrigued by this sauce enough to want to purchase it, but you can leave it out or just add a little Worcestershire and soy sauce instead or use Kitchen Bouquet.

This was a very easy stew to put together and we left for the day and came home to a wonderful, hearty dinner.  I dare say it was "fabulous"!  this will be my go to slow cooker beef stew recipe from now on. 

You must try this out soon....there's nothing better than a delicious stew during the cold evenings.
Enjoy!

Rustic Beef Stew

serves 4-6

Ingredients

1 1/2 lbs  stew meat

1 teaspoon black pepper
1 c flour

3 large baking potatoes, peeled and chopped

3/4 medium onion, sliced

4 carrots, peeled and chopped

32 ounces beef broth

1/4 cup Dale's low sodium seasoning

1 tablespoon thyme

Instructions

Season the stew meat with pepper and add to a plate.  Pour flour over and stir to coat.  In a large skillet add 2 tablespoons of olive oil and heat over medium high heat. Add meat and cook just long enough to brown.  Turn meat to brown all sides.  

Add potatoes, onion, carrots to the slow cooker.  Place meat on top and add broth, Dale's marinade and thyme.  Cook on low 7-8 hours or high 3-4 hours.  

adapted from:  www.southernplate.com

Pumpkin Cranberry Scones - Product Review: King Arthur Flour Harvest Pumpkin Whole Grain Scone Mix

I love having girl time with old friends.

There is just something about a test of time friend that comforts you.  You may not have seen each other for a while but when  you come together it's as if a day hasn't passed. Do you have friends like that?  Someone that you can just be girls with.  Laugh, be silly, and have fun!

Plus, they know you.  My friend Andrea is like that.  We've been friends for years.  Lately, we haven't been able to get together too often.  Life is busy.  The other day she called and we made a date to meet for brunch at a great spot down in Santa Monica, facing the beach.

We laughed and reminisced about our antics in the past. Watch out, Lucy and Ethel are together again!  We had so much fun that I didn't want the afternoon to end.  It's always such a joy to be with good friends.  And this good friend came baring gifts!

In she came with a pretty bag containing several King Arthur Flour mixes.  Ahhhh, she knows me! I adored the gift and her for thinking of me.

So this weekend I broke out one of the mixes and whipped up a batch of Pumpkin Cranberry Scones using King Arthur Flour's Harvest Pumpkin Whole Grain Scone Mix.  It was very easy to follow and only needed several ingredients such as butter, eggs, salt and milk.  I added dried cranberries because I love the flavor combination. I'm glad I did, because they came out GREAT!

The whole grains provided a nutty flavor, and it was bursting with pumpkin and spices.  They were very tender and moist and with the addition of the cranberries, WOW!  These are the perfect fall breakfast, brunch, or snack time bite.  MGG inhaled one down right off the bat.  He said these were a winner, and please can I make them again.  SOLD!

The package gives you instructions for drop scones, which is what I did as well.  It's just easier than rolling them out and they come out with that rustic look.  I got 9 pretty large scones out of the mix, and the box states you'll get 8 using a 1/3 cup measure.  I used a scoop so that would account for the extra piece of heaven!

Overall these were a hit.  I would certainly recommend this mix to anyone that wants a shortcut from making them completely from scratch.  In my opinion King Arthur has some of the best quality products out there.  I use their flour religiously, so it's no wonder that their scone mix is a winner.

You can purchase this mix here.




Pumpkin Cranberry Scones

1 17oz box of King Arthur's Harvest Pumpkin Whole Grain Scone Mix
1/2 teaspoon salt
8 tablespoons cold butter, cut into pats
1 large egg
1/2 cup milk
3/4 cup dried cranberries

1. preheat oven to 400°F. Grease a baking sheet, or line with parchment paper.

2. stir together scone mix and salt, then work in butter with a pastry blender, mixing until everything is crumbly. In a separate bowl, stir together egg and milk. Add to dry ingredients, stirring just until moistened. Fold in cranberries. (If dough is too dry add a splash of milk)

3. scoop dough onto the baking sheet, using a large scoop for each scone.  Space by 2" between them. Bake for 14 to 16 minutes, until they're a light golden brown. Remove from oven, wait 5 minutes and serve warm.

adapted from King Arthur's Harvest Pumpkin Whole Grain Scone Mix box instructions.

Thanksgiving Leftovers: Turkey Tex-Mex Quesadilla

Hi everyone!  I hope you all had a wonderful Thanksgiving spent with loved ones.

Now, what are you gonna do with all that leftover turkey?  Well you could have the classic leftover Thanksgiving sandwich!  Or you can make my Turkey and Havarti sandwich, or how about some Turkey and Wild Rice Soup?

Each of these dishes are perfect for using up that turkey, but today I have a new version.  A Tex-Mex version of a quesadilla.  I wanted some spice in my life so I opted for a little spicy jack cheese, some green chiles and a whole lot of turkey and refried beans!

This was the perfect quick meal.  Of course you could use chicken in this dish but once you spice up the turkey meat, you or your kids would never know that you are eating turkey...again!

That's the beauty of using your leftovers in completely different flavor profiles.  It gives your ingredients a whole new perspective, plus it tastes sooooo good!

Hope you enjoy this variation on a quesadilla.  It's easy to prepare and your meal will be on the table in less than 30 minutes.

Enjoy!




Turkey Tex-Mex Quesadilla

serves 1-2
1/4 - 1/3 cup refried beans, zesty jalapeno (from a 16 oz can)
2 Tablespoons of green chiles (from a 4 oz can)
1/2 cup cooked turkey meat, shredded
1 1/2 Tablespoons of taco seasoning
1/4 cup water
2  flour tortillas, fajita size
1/4 cup of jalapeno jack cheese
1/4 cup of cheddar cheese

In a small sauce pan over low heat add the refried beans. Add the green chilies and stir.  Cook 2-3 minutes until heated through.  (Can also use the microwave for this step).  In a medium skillet over medium heat add the turkey and sprinkle with the taco seasoning.  Stir about 4 minutes to heat through and incorporated the spices. Add water and continue to stir about 3 minutes until sauce is formed and water evaporates.

To assemble:  On one flour tortilla spread the refried bean mixture.  Top with the turkey meat.  Top with both cheeses and then place another flour tortilla on top.  In a clean skillet over medium heat place the quesadilla.  Cook covered for 1-2 minutes per side.  Remove to a cutting board and cut into triangles.  Serve with sour cream and a dollop of salsa if desired.

Beyond Pumpkin Pie: Gluten-Free Pecan Tassies

It's true...not everyone likes pumpkin pie.

I'm not sure who these people are....not me for sure, but I know they are out there!

I think they might prefer something different this Thanksgiving so I wanted to share with you an dessert that we just made in a Williams-Sonoma cooking class which would be a great alternative.

These wonderful little bites or tassies are reminiscent of a pecan pie. Yes, they are delicious and very easy to make. They are the perfect bite of something sweet for those that don't like pumpkin, or had to much to eat during Thanksgiving!

Another plus is that they are gluten-free, and they take a little help from pecan pie mix in a jar.  Couldn't get much easier than this!

Enjoy this alternative for dessert this holiday season!

Gluten-Free Pecan Tassies

Ingredients:

9 oz. (280 g) cream cheese, at room temperature
24 Tbs. (3 sticks) (12 oz./375 g) unsalted butter, at room
temperature
3 cups (15 oz./470 g) Cup4Cup Gluten-Free Flour
Pinch of salt
3 eggs
1 jar (1 lb. 12 oz./875 g) San Saba Pecan Pie In-a-Jar
4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter, melted
1 cup (4 oz./125 g) coarsely chopped pecans

Directions:

Place the cream cheese, butter, flour and salt in a large bowl. Using your hands, work the ingredients together until they form a uniform dough. Divide the dough in half and shape into two disks. Wrap each disk in plastic wrap and refrigerate for 1 hour.

Position racks in the lower and top thirds of an oven and preheat to 350ºF (180ºC). Spray two mini muffin pans with nonstick cooking spray.

In a large bowl, whisk the eggs until uniformly combined. Add the pie filling and melted butter and stir until combined. Stir in the chopped pecans and set the filling aside.

Remove the dough from the refrigerator and divide each disk into 24 balls, each about 1 inch (2.5 cm) in diameter. Place 1 ball of dough into each mini muffin well. Using your thumb and fingers, press the dough into the bottom of each well and press along the sides until the dough reaches the top.

Carefully spoon filling into dough, about 1 heaping Tbs. per well, stirring the filling occasionally to make sure the pecan pieces are evenly distributed.

Bake until the dough is golden brown and the top of filling looks sugary and crunchy, about 30 minutes, rotating the muffin pans 180 degrees and from top to bottom about halfway through baking. Allow the tassies to cool in the pan for 10 minutes, then, using a small offset spatula, carefully transfer the tassies to a wire rack. Let cool completely before serving. Makes about 4 dozen tassies.

Source:  pictures and recipes are from Williams-Sonoma

Thanksgiving Favorites: Side Dishes

Right about now everyone is in full planning mode for one of my favorite holidays, Thanksgiving!

Have you planned your menu yet?  Well, if you are looking for some different side dishes I've got some great ones for you. Every year I cook our traditional favorites, and try 1 or 2 new side dishes for a little variety along with the tried and true.  

Often I'll make a different winter salad or a different vegetable to go along with our favorites.  This way I get to try something new and possibly add to my yearly traditions.  That's how today's menu was developed.  Taking dishes from friends and family that you just love and want to enjoy as a new tradition.

One of my favorite salads is this Winter Slaw.  It's the perfect light yet seasonal dish to accompany the rest of your menu.  

Winter Slaw

serves 8

adapted from: Make It Ahead a Barefoot Contessa Cookbook
1/2 pound large kale leaves, center rib removed (6-8 leaves)
6 oz Brussels sprouts, trimmed halved and cored
1/2 small head of radicchio, cored
1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 cup good olive oil
Kosher salt and freshly ground black pepper
1 (6 ounce) chunk good Parmesan cheese
1 cup dried cranberries
1/2 cup toasted pecans

With a sharp chef's knife cut the kale, Brussels spouts, radicchio crosswise into thin shreds, as you would cut cabbage for coleslaw, and place them in a large bowl.

In a small bowl or liquid measuring cup, whisk together the lemon juice, olive oil, 1 tsp salt, and 1/2 teaspoon of pepper. Pour enough dressing on the salad to just moisten it, reserving the rest.

Shave the Parmesan in big shards with a vegetable peeler. Add the cheese, dried cranberries, and pecans to the salad and toss it carefully to avoid breaking up the cheese. Check for seasoning and add more vinaigrette if necessary, and serve cold or at room temperature.

Make it ahead: Prepare the salad ingredients, store in plastic bags, and refrigerate for a day or two. Make the vinaigrette and refrigerate for up to one day. Toss together a few hours before serving.


Other favorite side dishes:

Mashed Potatoes and Celery Root are wonderful! They just have that extra something taste. I'm making these for our dinner this year.
Green Beans with Glazed Shallots and Lemon and another new tradition as a side dish.  I love the bright lemon flavor.

Apple, Cranberry and Pecan Stuffing is a wonder tart version with an earthy nutty flavor.  Use croutons to save time!

Recipes below...

Mashed Potatoes and Celery Root

by Williams-Sonoma

2 large celery roots, about 2 lb. total, peeled and cut into slices 1 inch thick
2 1/2 lb. russet potatoes, peeled and cut into slices 1 inch thick
Kosher salt, to taste
3/4 cup half-and-half
3 Tbs. unsalted butter
Freshly ground white pepper, to taste

Put the celery roots and potatoes in separate large saucepans. Add water to cover and a large pinch of kosher salt to each pan. Bring both to a boil over high heat, reduce the heat to low, cover and simmer until the vegetables are tender, about 20 minutes. Just before they are done, place an ovenproof serving bowl in a 200°F oven. (There is no need to preheat the oven.)

In a small saucepan over low heat, combine the half-and-half and 2 Tbs. of the butter and heat until the butter melts. Turn off the heat and cover to keep warm. Drain the potatoes and celery root, then return them to one of the large saucepans and set over medium-low heat; shake the pan until the vegetables begin to stick to the bottom. Remove from the heat.

Pass the vegetables through a ricer into the warmed serving bowl. Alternatively, pass the vegetables through a food mill, or mash them in the pan with a potato masher. Stir in the warm half-and-half mixture. Season with kosher salt and white pepper. Using a rubber spatula, scrape down the sides of the bowl and swirl the top of the puree. Top with the remaining 1 Tbs. butter and serve immediately. If necessary, keep warm in a 200°F oven for 15 to 20 minutes, or cover the bowl and set it in a pan of hot water.

Green Beans with Glazed Shallots and Lemon

2lb. small green beans, ends trimmed
2 Tbs. olive oil
6 shallots, thinly sliced
1 tsp. finely grated lemon zest
1 Tbs. fresh lemon juice
1 Tbs. finely chopped fresh flat-leaf parsley
Salt and freshly ground pepper, to taste

Bring a large saucepan three-fourths full of salted water to a boil over high heat. Add the green beans and cook until just tender, 5 to 7 minutes. Drain the beans and rinse under cold water, then drain again.

In a large fry pan over medium heat, warm the olive oil. When it begins to sizzle, add the shallots and saute, stirring, until glazed and golden brown, about 5 minutes. Add the beans, increase the heat to medium-high and cook, stirring with tongs, until the beans just begin to brown, about 2 minutes. Stir in the lemon zest and juice and cook for 30 seconds more. Add the parsley, season with salt and pepper and toss to combine. Transfer the beans to a serving bowl and serve immediately. Serve 6 to 8.

Apple, Cranberry and Pecan Stuffing

3 Tbs. extra-virgin olive oil1 yellow onion, diced
3 celery stalks, diced
2 Fuji or McIntosh apples, peeled, cored and cut into 1-inch dice
1 lb. dried bread croutons
1/2 cup dried cranberries
1/2 cup chopped toasted pecans
3 to 4 cups chicken or turkey stock, warmed

Preheat oven to 400 degrees.

In a fry pan over medium-high heat, warm the olive oil. Add the onion, celery and apples and saute until tender and caramelized, 14 to 16 minutes. Transfer the mixture to a large bowl, add the croutons, cranberries and pecans and stir to evenly distribute the ingredients. Add the stock 1 cup at a time, stirring to evenly moisten the croutons. Season the stuffing with salt and pepper.  

Spoon the stuffing into a buttered 2-quart baking dish and cover with foil. Transfer the baking dish to the oven and bake for 20 minutes. Uncover the dish and continue baking until the stuffing is crisp and golden, 20 to 25 minutes more.

Slow Cooker Meal: Hawaiian Style Chicken

Sometimes you don't have time to "cook" a meal.  You know what I mean?

These days are busy for everyone.  The holidays are coming and there are so many things to do. Planning the big day meal becomes a project in itself.  Plus there are just everyday life things that get in the way, like work, errands, kids activities, chores. You know the drill.

I had a day like that the other day.  We had just returned from vacation.  I didn't get to the grocery store before the new work week started so I just needed something I could cook for Monday's dinner that was fast and super easy using a few ingredients that I had on hand.  Something I could just dump and go.

That's where the slow cooker comes in to play.

It's a godsend I tell you!

You can prep a meal the night before in the crock and put it in the refrigerator, or do it the morning of, turn it on a go. When you come back 8 hours later BAM! you have a wonderful dinner waiting for you.  

So I found frozen chicken which I thawed overnight, and a few fresh veggies and a couple of pantry items and I was all set to make a Hawaiian Style Chicken.  This is a super easy version of teriyaki chicken.  All you have to do is make the rice and a salad when you get home and dinner is served!

Now don't be put off by the lack of ingredients in this dish.  It is super flavorful guaranteed. Something the entire family with enjoy and very kid friendly.  Sometimes simple but flavor punching ingredients are the best.  You'll end up with a sweet and savory dish that's great over rice but would be perfect as sliders on a Hawaiian roll.   

Enjoy a quick and easy dinner!




Hawaiian Style Chicken

serves 4

1 lb boneless, skinless chicken breasts
2 15 oz cans of pineapple chunks in juice, undrained
1 onion, sliced
2 orange or red bell peppers, diced
3 tablespoons brown sugar
1/3 c soy sauce
cooked hot rice for serving

To a slow cooker add the chicken, pineapple with the juice, onions, bell pepper, brown sugar, and soy sauce.

Cook on low for 6-8 hours.  Break the chicken into chunks if needed.  Serve over hot rice if desired.

Breakfast Baking with King Arthur Flour: Cranberry Sticky Buns

By the time you read this I'll be on my way to a much needed vacation.

I'm going to wine country! I'll be knee deep in luscious grapes and loving every minute of it.

Before I leave I had to bring you the last installment of my Sur La Table cooking class.

Sur La Table has partnered with King Arthur Flour to present a fun, hands-on class featuring Breakfast Baking.

King Arthur Flour is America’s oldest flour company, founded in Boston in 1790 bringing top-quality flours to bakers in the United States. Today they reside in Vermont and produce some of the best flours I've ever used. I use them for all my flour needs. Make sure to try them. The flour is so tender and produces some of the best products you will ever make.

Today I'm bringing you the last item that we made, Cranberry Sticky Buns. These are a mix of all purpose and whole wheat flour so they have a more nutty flavor which is perfect for fall. With the cranberries and the nuts you can't beat the flavor. They are delicious and I hope you enjoy them.

Note: Don't be put off by the long directions. They mostly explain the dough process, which is really quite easy. Try them you'll love them!

My previous item from this Breakfast Baking with King Arthur Flour is here. (Pumpkin Streusel Coffee Cake) and here. (Sausage, Apple, and Cheddar Pocket Pies)

Cranberry Sticky Buns

The Dough
2 eggs
warm water (to make 2 cups)
2 tablespoons sugar
1 tablespoon or packet active dry yeast
2 tablespoons butter, softened, or vegetable oil
1/2 cup nonfat dry milk
2 cups King Arthur Traditional Whole Wheat Flour
1 tablespoon salt
3 to 3 1/2 cups King Arthur Unbleached All-Purpose Flour

Cranberry Filling
8 tablespoons (1 stick) butter, at room temperature
1 to 1 1/2 cups packed brown sugar (depending on how tart or sweet you like your cranberries)
3 cups fresh cranberries or 1 cup dried cranberries (or more or less)
1/2 to 1 cup chopped or ground nuts (optional; leave out, or add even more)

Making the Dough: Break the eggs into a two-cup liquid measure and fill the balance with warm water. Pour this into a mixing bowl and beat until thoroughly blended.

Add and dissolve the sugar and yeast. Let this mixture work until it's bubbly and expanded, 5 to 10 minutes. Then beat in the butter or oil and the dry milk.

When all of this is thoroughly blended, add the whole wheat flour and salt. Stir in 3 cups of unbleached flour until the mixture holds together and pulls away from the side of the bowl.

Kneading & Rising: Turn the dough out onto a well-floured board. This dough will be sticky, so keep your hands well floured. Knead for 3 to 4 minutes, adding only enough flour to keep it from sticking to the board or you. Use a dough scraper to help if you need to.

Give the dough a rest while you clean and grease your bowl. Continue kneading until the dough is smooth, elastic, and no longer sticky. (This will happen, even with a soft dough such as this.) Place it in the greased bowl, cover, put it somewhere cozy, and let it rise until you can poke your finger in it without it springing back, between 1 1/2 and 2 hours. 

Preparing the Filling: While the dough is rising, gather the ingredients for the filling.

If you're using fresh cranberries, cut them in half and simmer them in a saucepan with a couple of tablespoons of water and the greater amount of sugar for 8 to 10 minutes. Keep the heat low and give the mixture an occasional stir.

If you're using dried cranberries, put aside one quarter of the filling ingredients for later.

Shaping & Rising: Half of this dough will fill a 9-inch cake pan. The whole recipe needs a medium-sized roasting pan. If you brush your pans with a thin film of shortening (even before buttering them), it will help prevent sticking.

Punch the dough down and roll it into a large rectangle, about 12 x 24 inches (or, if you haven't the room, two smaller ones, 9 x 16 inches). The dough should be somewhere between 1/4- to 1/2-inch thick.

Spread the softened butter on the rectangle(s), leaving a half an inch around the outside edge unbuttered.

If you're using the fresh cranberries mixture, spread all of it on the surface of the dough leaving, again, a half an inch clear. Starting with the long edge, roll the dough up like a jelly roll. Pinch the outside edge tightly to the main body of the dough. Don't worry about how it looks.

Since this mixture is quite gloppy, lift the roll gently (or cut it in half if you're using two pans) and place it in the pan(s) you intend to bake them in. Cut the roll into 3/4- to 1-inch slices. Arrange them so they have room to expand. Some of the filling will ooze out but don't worry. This becomes the glaze on top after you turn them out of the pan. Cover the buns and let them rise for 45 minutes to an hour.

If you're using dried cranberries, sprinkle the brown sugar over the butter, then the cranberries, and finally the nuts (if you're so moved).

Butter and sugar your pan with the ingredients you had set aside. (You can even throw some cranberries and nuts in as well.)

Starting with the long edge, roll the dough up like a jelly roll. Pinch the outside edge to the main body of the dough. Cut the roll into 3/4- to 1-inch slices. Place the slices in the prepared pans with a bit of space between them so they have room to expand. Cover the buns and let them rise for 45 minutes to an hour.

Baking: Place the pan in a cold oven and set the temperature to 400°F for 15 minutes. During this 15 minutes, the buns will finish rising and assume their final, wonderful, expanded shape.

After this 15-minute period, turn the temperature down to 350°F for a further 20 to 30 minutes. Check after 20 minutes. If there's the slightest aroma of browning sugar, turn the temperature down to 325°F for the final 10 minutes.

Turning Out: While these buns are still hot, loosen the sides a bit with a knife. Then find a plate or platter that will accommodate them.

Invert the platter over the baking pan, flip them both over and allow the baking pan to stay in place for a few minutes to allow everything to come out. (Anything left in the bottom of the pan is fair game for the cook and the helpers.) 

source:  King Arthur Flour.com

Strawberry Agua Fresca

You know what goes well with chicken verde tacos on a warm and sunny afternoon? Agua fresca!

On Sundays, we hit the gym. We've recently gotten into spinning in our gym. Riding out on the streets around Los Angeles is a peril I'd rather not experience. With crazy drivers everywhere bicycling can be harmful to your health! Instead we spin (high-intensity, indoor cycling on stationary bikes) and we love it! It's really hard though, and after a good workout and all that sweating (or glistening for Southern girls!) all I want is an ice cold agua fresca to hydrate myself.

If you know me I frequent the farmer's markets a lot. We have a fantasic one down the street that takes place on Sundays.  So usually before our workout I hit the market and by some fresh seasonal fruit for the week, and our agua fresca! This week I found some late season strawberries....oh were they sweet! .

Essentially, agua frescas are made with pureed fruit, water, a little sugar and splash of lime juice. It can be made using a variety of fruits. I love melons and berries in mine. I've seen agua fresca all of the internet in two ways, strained and unstrained. I prefer a clean water texture with the hint of fruit so I strain mine. You can do this either way. If you like it pulpy, go for unstrained.

So make yourself a wonderful lunch, such as my chicken verde tacos , and a refreshing drink to go along with it, sit back, relax, and enjoy the day!





Strawberry Agua Fresca


yield: 4 cups

3 cups strawberries, washed and hulled

2 cups water
juice of 1 lime 

3 Tbsp sugar, more or less according to taste

In a blender add the strawberries, water, lime juice, and sugar.  Blend until liquified and sugar is well blended.  Strain through a fine mesh strainer (optional) into a pitcher.  Serve over ice.

Breakfast Baking with King Arthur Flour: Sausage, Apple, and Cheddar Pocket Pies

The other day I told you that I recently took a class at our new Sur La Table.  They partnered with King Arthur Flour to present a fun, hands-on class featuring Breakfast Baking.

King Arthur Flour is America’s oldest flour company, founded in Boston in 1790 bringing top-quality flours to bakers in the United States. Today they reside in Vermont and produce some of the best flours I've ever used.

I was so excited to have the chance to attend a backing class in conjunction with King Arthur Flour.  It was fabulous.  We made 3 different baked items in about 2 1/2 hours. Today I'm bringing you the second item we made, Sausage, apple, and Cheddar Pocket Pies.  

When I saw this on the menu I was thinking "Seriously? what a strange combination of items.  Apples and Sausage?  I don't think I'm going to like this....."  But we made them and I was the first to try them.  I think others in the class were thinking the same thing a me as they all watched me take a bite.  O M G...you would not believe the flavor profile.  Totally savory, with a smoky, onion flavor.  Subtle cheese for some gooey texture and then barely a hint of sweetness from the apple.  Excellent!

These are perfect for lunch, snacks on the go, or even a light dinner with a salad. You can make them as suggested in a 6" circle, or make them with a 3" circle for appetizers or snacks.  Whatever you like, it's very versatile, but make them you must!

Enjoy!


My previous item from this Breakfast Baking with King Arthur Flour is here. (Pumpkin Streusel Coffee Cake)




Sausage, Apple, and Cheddar Pocket Pies

source: adapted from King Arthur Flour

PREP     30 mins. to 40 mins.
BAKE     30 mins. to 35 mins.
TOTAL   1 hrs 30 mins. to 1 hrs 45 mins.
YIELD    8 pocket pies


Pastry
2 1/2 cups King Arthur Perfect Pastry Blend
1/2 teaspoon salt
1 cup (16 tablespoons) cold unsalted butter
1/4 to 1/2 cup ice water

Filling
10 ounces sausage meat, uncooked
1 cup peeled and diced Granny Smith apple
1 cup diced onion
1/2 cup (2 ounces) grated cheddar cheese
1/4 teaspoon ground black pepper

Directions
1) To make the pastry: Combine the flour, cheese powder, and salt.

2) Work in the butter until larger, pea-sized clumps form.

3) Drizzle in the ice water and toss, adding more water if necessary to make the dough cohesive.

4) Divide the dough in half, and shape each half into a disk. Wrap and refrigerate for at least 30 minutes.

5) To make the filling: Stir together all the ingredients.

6) Preheat the oven to 400°F.

7) Roll out each disk on a floured surface. Using a mini pie mold, 6" cutter, or circle template, cut out 16 circles, re-rolling the dough as necessary.

8) Place a heaping 1/4 cup filling in the center of eight pastry circles.

9) Dampen the dough around the filling with water, and top with an unfilled circle.

10) Seal with the help of a pie mold, or by pinching the edges with your fingers or a fork.

11) Place the pocket pies on a baking sheet, and bake for 15 minutes. Lower the temperature to 350°F and bake for an additional 15 to 20 minutes, until golden brown.

12) Remove the pies from the oven, and serve warm. Refrigerate any leftovers.

Cheeseburger Soup

I love lazy Sundays don't you?

Two Sundays ago it was cloudy and sort of rainy.  We got up and took advantage of a dry spell in between showers and went to Coffee and Cars (a local car gathering) and then on to a quick turn in the new Farmer's Market at The Village (a great market!) to grab some items for dinner.  When we got home it was still morning...love that!  The rest of the day was ours to do whatever.  Or nothing.

Since the weather finally decided (for 1 day) to turn rainy I had my appetite set on soup that night.  So while I was lazing around doing laundry and watching the Smithsonian channel I started digging through my mom's old recipes and came across this soup.  She called it Cheeseburger Soup and I instantly remembered her making this from time to time growing up.  

It's more of a potato soup with some beef, veggies, and cheese added and boy it is comforting.  We both loved the creamy flavor and would certainly call this comfort food.  This can be made in about 45 minutes so it's a fairly quick soup.  

Since this recipe if probably from the 60's it does have processed cheese as an ingredient.  If you want to substitute that, please do.  I'm sure you will gain great results with shredded cheddar but may need to cook a little longer in order for it to melt well.

All in all this is just what the doctor ordered for a lazy, rainy Sunday!

Enjoy!





Cheeseburger Soup
serves 6 - 8

1/2 pound ground beef
1 small onion, chopped
3/4 c shredded carrots
2 stalks celery, diced
1 tsp dried basil
1 tsp dried parsley flakes
4 T butter, divided
3 1/2 c low sodium chicken broth
4 c diced peeled potatoes (about 3 medium)
1/4 c flour

8 oz, Velveeta, cubed
1 1/2 c milk
3/4 tsp salt
1/4 tsp pepper
1/4 c sour cream

In a medium saucepan brown the ground beef.  Drain and set aside. In the same saucepan, add 1 T butter.  Add the onion, carrots, celery, basil and parsley and saute until tender, about 8-10 minutes. Add the broth, potatoes and beef.  Bring to a boil then reduce the heat and simmer for 12 minutes until potatoes are tender.  

In a small pan over medium heat add remaining 3 T butter and allow to melt.  Add flour and stir for about 3 minutes or until cooked through.  Add the roux to the soup. Bring soup to a boil and stir for 2 minutes to thicken.  Reduce heat to low. Add the cheese, milk, salt and pepper.  Continue to cook until melted.  Remove from heat and stir in sour cream. Serve.