Egg Salad Week

Rachael Ray's Deviled Egg Salad on Pumpernickel

Ingredients:

8 large eggs



1 teaspoon chili powder

1 teaspoon Worcestershire sauce

1 tablespoon hot sauce (Tabasco)

2 tablespoons prepared yellow mustard

3 tablespoons mayonnaise or 3 tablespoons ranch dressing

1/4 cup onion (white, grated or minced)

1 celery rib (small, from the heart with greens and finely chopped)

2 tablespoons chives, finely chopped

3 tablespoons green salad olives and pimentos, drained and finely chopped

salt

black pepper

8 slices pumpernickel bread

4 lettuce leaves1 teaspoon paprika 

Learning How To Eat More Veggies: Winter



Aurora Borealis in MN



Lets face it, we don't generally like winter produce.  The list above looks like a sad bunch as a tasty side for our suppers tonight.   We rather prefer fresh lettuce, crunchy broccoli, and bright sweet peas.  Up here in the North, where the ground has become too cold to offer us any more bounty, and will soon freeze-over completely, were looking at another long, bleak winter of frozen grocers peas and canned tomato sauce.

There is another option. 

Take a fresh look around you next time you're walking through the produce section.  You will see sweet potatoes, colorful winter squash, and so many different types of cabbage. 

I know, you don't like squash, and you don't like sweet potatoes,

and you're not a fan of cabbage. 

Its the same in my house. 

Forgive me for what I'm about to say, but its time to grow up.  We've spent a lifetime eating what we like and neglecting what we think is yucky, and look where its gotten us. 

Chubby, tired, and battling a host of health issues.

There's good reason why cabbage is so often

eaten as a weight loss food.

1 cup contains only 19 calories.  It offers plenty of vitamins C & K,

and has cancer-preventive properties.

This is a nutritious and economical vegetable that we should learn to love.

Emeril Lagasse's Favorite Cabbage recipe looks like a good bet.

It's rated 5 stars and is as easy as ... slaw!

Stuffed Cabbage is a bit putzy, but as an all-time favorite combination,

 your family will thank you!

If you haven't tried Creamed Cabbage,

you're missin' somethin'.  Give this a try, you might be surprised

with this creamy comfort side dish.

A super spokes-veg for vitamins A & C, a good source for minerals, too.

There are only 30 - 60 calories in 1/2 cup serving.

Mommies, winter squash offers a good source of folic acid,

good for growing baby.

They're rich in carotenes, helping to fight cancers, heart disease,

and type 2 diabetes.

Roasted Corn Pudding in Acorn Squash gives us all of our favorites

in an edible, nutritous bowl.  Cheese, butter, corn,

and scallions, what better way to introduce winter squash to the fam?

1 small acorn squash, seeded & cleaned

1 Tbsp butter

1 cup milk

1 egg + 2 egg whites

1/2 cup corn kernels

1/4 tsp anise seed, pulverized

1/2 cup chopped scallions

pinch nutmeg

1/4 tsp sea salt

1/3 cup grated Cheddar

Preheat oven to 375°F, place rack in center.

Rub squash flesh with butter.

Be sure it sits flat on baking sheet, trim the bottom even, if needed.

Cover with foil and bake 40 min until tender.

In a bowl, combine milk, eggs, corn, anise seed,

half the scallions, nutmeg and salt.

Fill squash 3/4 full.

Return to oven, bake 30 - 50 minutes.

Check that the pudding has set, toothpick comes out clean.

Sprinkle the cheese on top, brown under the broiler.

Garnish with remaining scallions.

Roasted Butternut Squash Soup with Apples and Chipotle

is a healthy, spicy Mexican-inspired soup with loads of flavor,

and great with crusty bread.

Risotto with Winter Squash and Shrimp is with

dry white wine, shallots, and scallions.  A pleasing combination.

The Culinary Institute of America shares

Peppery Beef Stew with Butternut Squash, a hearty meal with robust flavors.

Jacques Pepin shares his recipe for Gratin of Butternut Squash.

This creamy dish serves 6.

1 large butternut squash

1 tsp salt

1/4 tsp freshly cracked pepper

1 1/2 cups heavy cream

3 Tbsp grated Parmesan cheese

Peel, seed, and slice squash 1/8 - 1/4 inch thick.

Preheat oven to 400°F.

Place squash slice in large saucepan, cover with water and bring to a boil.

Boil on high heat 1 1/2 - 2 minutes, drain.

Arrange pieces in gratin dish, sprinkle with salt and pepper.

Pour on the cream, cover with cheese.

Bake 30 minutes.

Brown under broiler before serving, 4 - 5 min.


There are only 103 calories in 1 whole sweet potato.
That's about the same as 1/2 cup of brown rice.
That same veg packs-in 14% of your daily fiber, 37% vitamin C,
and 438% vitamin A!
It also throws in some calcium and iron, for good measure.

They help to stabilize and lower your blood sugar,
and, without the skins,
they still fall into the medium glycemic zone,
which is lower than whole-wheat bread.

The North Carolina Sweet Potato Commission shares many recipes
for us to try, from appetizers to main dishes to sweets.

Try Jalapeno Sweet Potato Chowder for an
easy spicy and creamy soup.

Roasted Sweet Potato Poblano Salad is a fresh twist.  Very delicious,
simple, and a world apart from being smothered in marshmallows.

Sweet Potato Cabbage Salad with Hot Bacon Dressing,
goodness!  How bad could this be?
Chicken, bleu cheese, toasted pecans, and red wine vinegar
make a glorious and flavorful dish for the whole family.

1 medium sweet potato
1 small head red cabbage
2 Tbsp red wine vinegar
1 clove garlic, minced & toasted
8 slices bacon
2 Tbsp butter
2 Tbsp honey
1/4 cup olive oil
1 lb. roast chicken
1/2 cup toasted pecans
Hot Bacon Dressing (recipe below)
4 oz bleu cheese
1 Tbsp chopped parsley

Sprinkle sweet potato with salt & pepper; wrap in foil.
Roast 375º F 45 minutes, or until tender but not soft.  Cool.

Slice cabbage thinly, removing core.
Place into a bowl & toss with vinegar and garlic;
season with salt & pepper.

Cook bacon crispy.  Cut to 1-in. pieces.  Keep warm.

Slice cooled sweet potato into rounds;
saute with butter and honey until glazed; set aside.

Heat oil in large pan; add cabbage, toss 30 seconds.
Add shredded chicken and bacon pieces, sweet potato rounds,
and pecans; toss 1 minute.

Add 1/4 cup bacon dressing; toss.
Serve immediately with bleau cheese & parsley.

Hot Bacon Dressing

Cook 1 slice bacon until crisp; remove & set aside.
Add 2 Tbsp diced celery & 2 Tbsp minced onion,
cook tender 2 minutes.

Add 3 Tbsp each red wine vinegar, apple cider vinegar,
brown sugar, and 1 tsp whole grain mustard.
Salt & pepper to taste.
Simmer 10 min.  Remove from heat.

Slowly stir-in 1 cup olive oil to emulsify.
Crumble and add bacon.




What are your favorite vegetable recipes?

Homemade Christmas Gifts, Keeping it Simple For Everyone

Mulled Cider Sachets

6 Star Anise
12 Cinnamon Sticks
1 Tbsp  Allspice Berries
1 Tbsp  Whole Cloves

Divide between three bags

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Honey Skin Cream With Herbs

2 tsp each dried mint, sage, & rosemary

1/2 oz beeswax

2 ozs lanolin

1/2 cup carrier oil*

1 tsp honey

1.  Pour 1/2 cup boiling water over combined herbs.  Steep 10 minutes.  Strain through fine sieve.  Allow liquid to cool.  Discard herbs.

2.  Melt beeswax and lanolin in heatproof glass over simmering water.  Add carrier oil, stirring.  Add herbal infusion by teaspoonful, stirring until well blended.  Remove glass from water.

3.  Add honey to tepid cream and stir carefully until blended.  Let cool completely.

4.  Stir cream thoroughly and transfer to clean containers with tight-fitting lids. 

Makes approximately 10 ozs.  Will keep about 3 months.

* Carrier oil: Sweet Almond oil, Jojoba oil, Sunflower oil, Canola oil

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Body Scrub

2 cups Epsom Salts
1 cup carrier oil  (like sweet almond oil)
8 drops essential oil(s)
1 drop food coloring (optional)


1.  Stir together Epsom salts and carrier oil.

2.  Add essential oil, 1 drop at a time.  Add food coloring.  Stir until even throughout.  Spoon into clean jars.

Can also use this recipe with organic cane sugar.

Replace equal parts Epsom salts with organic cane sugar.

 

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Scented Geranium Leaf Pound Cake

12 - 16 unsprayed scented geranium leaves, wiped clean

1 pound butter, room temperature

1 pound sugar

1 pound flour

2 tsp baking powder

1 pound eggs, separated

2 tsp vanilla

1/2 cup heavy cream

Preheat oven to 325°F.

Grease your pans and line with parchment.

Arrange leaves, tops down.

Set aside.

Beat butter and sugar, 2 - 3 minutes to light and fluffy.
Sift together flour and baking powder.
Add egg yolks, one at a time, slowly to the creamed butter.
Alternate with flour mixture.

Beat in vanilla, then cream.

Batter will be thick.

Transfer to large mixing bowl.  Set aside.

Place egg white in medium, non-reactive bowl.

Whip to stiff peaks.

Stir in about 1/4 with rubber spatula.

Fold in the remaining whites.

Carefully spoon batter into prepared pans,

filling the mini ceramic loaf pans 2/3 full and

running a knife blade through batter a couple times

to remove air bubbles.

Bake 40 - 45 min. until toothpick comes out clean.

Let cool.

I've adjusted the baking time to accomidate the small ceramic pans.

Ceramic requires longer times, but the smaller amount requires less.

A little investigation, and a careful eye will help.

Do not open the oven while pound cake is baking.

Cranberry Relish With Clementines

Cranberries are high in fiber, vitamin C,

and even provide some iron. 

This is a delicious way to eat cranberries.

If you're not a fan of the sauce,

give the raw ones a try.

This is a perfect accompaniment to any poultry

in any season.

We find them in bags in the produce section.

You'll find they bounce when they're ripe.

This is easy to make and disappears quickly.

I'll make this a few times between now and January.

It's a favorite of the kid's.

1 Bag Raw Cranberries, sorted & rinsed
2 Tart Apples, cored, peeled, & chopped
2 - 3 Clementines, peeled & sectioned
1 cup Brown Sugar
1 -2 drops Almond Extract (optional)

Raw Cranberries, rinsed & sorted



Clementine





Tart Apple



Savory Sweet Potato, Black Bean Salad

I have eaten this several times at a local restaurant.

While I don't have an exact recipe,

I have scrutinized the flavors often enough

to be able to make this outstanding, original salad at home.

It's simple to make  

for a filling lunch or hearty side dish.

It's a fantastic meal for those who are wheat-sensitive,

you don't even miss your breads.

Give this recipe a try.

It's high in fiber and vitamin A.

It's economical year-round.

And it's a great meal for a pot-luck or a holiday.



Roasted Sweet Potatoes

Peel your sweet potatoes

and chop them into rough 1-inch cubes.

Coat them well with plenty of oil,

a pinch each of cumin and cayenne,

and a teaspoon or two of chili powder.

Place them into a hot oven, 400°F,

and bake for 40 - 50 minutes,

until fork-tender, but not mushy.

Once cooked, set aside to let cool.

Drain and rinse well a can of black beans.



Cooked & Rinsed Black Beans





Fresh or Frozen Sweet Kernel Corn



Add some sweet corn, fresh or frozen

so it's crunchy and sweet.

Slice some scallions to your liking,

for a bit of fresh zip.



Scallions / Green Onions

Finally, add some fresh cilantro

 for that fresh, herb flavor.



Cilantro



3-5 Sweet Potatoes

1/4 cup Canola or Olive Oil

1 - 2 teaspoons Chili Powder

pinch Cumin

pinch Cayenne Pepper (optional)

1 Can Black Beans

1 cup Sweet Corn Kernels

1/4 - 1/2 cup Chopped Scallions

1/4 cup chopped Cilantro

Crepes - For Any Meal!

Sauteed onion, spinach, mushroom, bacon filling

Crepes are not really as difficult as their reputation purports.

The thin batter is incredibly simple to make.

All you need is a small, flat, nonstick pan and a good flick'o the wrist.

Anyone who make crepes will tell you,

the first two or four are not very pretty.

They are, however, entirely edible,

and as delicious as the pretty ones!

These are for growling tiny, impatient tummies,

or the hungry cook to nosh

-just to be sure they're up to par, of course.

Wink, wink.

Shrimp, roasted red pepper, fresh herbs



Something we've become stubborn about

is that crepes should have sweet fillings,

and that they are for breakfast.

That's too bad.

These are perfect to make ahead of time

and keep in the refrigerator for a day

- an anytime meal.

They'll keep in the freezer for a month!

That's handy for such a treat.

Originating in Brittany,

(the northwest corner of France)

and once reserved for the royals,

these are still made and filled with meats and cheeses.

It wasn't until the late 19th century that

the Prince of Whales

would request a dessert crepe.

It was the prince's beautiful lady companion that would be the namesake

of the since-famous Crepe Suzette.



Fancy crepe-making tools





Thin crepe batter



Fun Vintage Crepe Recipe

Crepe Recipe

This makes 20-24 crepes.

2 cups flour

1/4 teaspoon salt

4 eggs

2 1/4 cups milk

1/4 cup butter, melted

Sift together flour, and salt.

Set aside.

In a separate bowl beat together eggs and milk.

Beat in flour mixture until smooth.

Stir in melted butter.

When you're ready to make your crepe,

lift your pan off the heat first.

Heat your lightly oiled pan over med-high.

Pour about 2 Tablespoons for each crepe.

Quickly tilt your pan and spread this around,

cook light golden.

The first side will need about 45-60 seconds to cook.

Flip this gingerly with your rubber spatula,

this takes practice.

Let yourself make a few mess up - remember, the mistakes are edible.

The other side cooks much quicker.

As for "perfectly thin" crepes,

well, that's just silly.

We're not having some sort of contest,

we're eating!



To tempt you...





Batter up!





Catch ya on the flip side



Let me share some other savory filling ideas

for your next crepe dinner:

Ham and cheese

or

Prosciutto and Gruyere

Asparagus and Hollandaise Sauce

add some Boiled Egg

Spinach, mushrooms, & Swiss Cheese

with some Freshly Cracked Pepper

Smoked Whitefish, Sour cream, Chives, Horseradish

Roasted Peppers, Pine Nuts, Grilled Chicken

Chorizo, Avocado, Sun Dried Tomato

Smoked Salmon & Arugula

Poached Egg, Spinach, Avocado

Chicken Marsala Crepes!

Chicken, Artichoke, Sun Dried Tomato

Crepes are great for leftovers... 

Think Thanksgiving turkey with a smudge of cranberry

or sauteed green beans.

Christmas ham with sauteed Apple

and a slice of Cheddar.

Easter's boiled eggs with Smoked Fish and Chives.

Summer's Grilled Meat with Roasted Pepper

and Sauteed Garlic.



Creperie en France



 

Easy Seasoning Mix Recipes For Gift-Giving

Making home-blended seasonings is a great idea for gift-giving.

You have control over the content, such as sodium or cayenne pepper.

You may put together a sampler pack of favorite tastes.

There's an option for the braver-of-heat, the barbecue king,

Tex-Mex fans, and curry lovers.

There are also copycat recipes for many popular favorites.

There are a few rules to consider when blending seasonings.

The quality of the herbs and spices used

will be reflected in the final product.

We can have an effect on several spices by

lightly roasting or toasting them.

With any seasoning, crushing bring out the oils,

which is where the flavors are.

If you haven't already, invest in a pepper mill.

This is a purchase you'll never regret.

Use freshly cracked pepper for good flavor.

My husband gave me a lovely brass mill as a

Christmas gift years ago and we haven't bought ground pepper since.

They don't need to be expensive,

but I'll tell ya, I've never found the sturdy kind at a garage sale!

Unless otherwise specified, all herbs and spices below should be ground.

When onion or garlic are written as granulated,

it is not the powder but the dehydrated form.

It's good to note that sea salt is not the same as table salt.

Table salt dissolves better, which is great for baking,

 while sea salt has that pleasant briny crunch.

And because it's unprocessed, it keeps it's minerals.

Kosher salt has no preservatives

and is a great salt for preserving.

When a dry seasoning recipe calls for brown sugar,

it becomes necessary to dry it.

This prevents clumping, as well as aiding with even distribution, once mixed.

It will generally be accompanied by salt,

mix the two together and spread this evenly on a baking sheet.

Bake it for about 60 minutes at a low 170°F,

checking the sugar to be sure it is very dry.

* * * * * * * *




BBQ Jamaican Jerk Chicken, flickr



Jerk Seasoning

1 tablespoon allspice
1/4 teaspoon cinnamon
1/4 cup light brown sugar
1 teaspoon red pepper flakes
1/4 teaspoon ground cloves
1/4 teaspoon cumin
2 teaspoons salt
1 teaspoon black pepper

Be sure to remind your gift recipient that

this seasoning recipe will need some oil

 to become a seasoning rub.

Cajun Seasoning

1/4 cup paprika
1/4 cup salt
3 tablespoons black pepper
3 tablespoons garlic powder
1 tablespoon onion powder
2 teaspoons cayenne
1 1/2 teaspoons oregano
1 1/2 teaspoons thyme

Creole Seasoning

1/2 cup Kosher salt (1/4 cup table salt)
1/3 cup paprika
1/3 cup black pepper
1/4 cup granulated garlic
1/4 cup onion powder
3 tablespoons white pepper
3 tablespoons cayenne
2 tablespoons thyme
2 tablespoons basil
1 tablespoon oregano

* * * * * * * *

Tony Cacheres Creole Seasoning, flickr

 BBQ Seasoning

1 cup Sea salt, medium fine
1/2 cup Unrefined evaporated cane sugar (no table sugar, please)
1/2 cup Dark brown sugar, dried
2 Tablespoons Sweet Hungarian paprika
2 Tablespoons Chili powder
2 Tablespoons Granulated onion2 Tablespoons Dry mustard
1 Tablespoon Granulated garlic
2 teaspoons black pepper
2 teaspoons Celery salt
2 teaspoons Ground ginger
1 teaspoon cayenne

Taco Seasoning

1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon oregano
1/2 teaspoon paprika
1 1/2 teaspoons cumin
1 teaspoon sea salt
1 teaspoon black pepper

Tony Cachere Famous Creole Seasoning

26 ounces salt
1 1/2 ounces black pepper
2 ounces red pepper
1 ounce garlic powder
1 ounce chili powder
1 ounce Accent seasoning (Warning: MSG)
　

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Curry Powder, flickr

Madras Curry Powder

8 tablespoons coriander seeds
6 tablespoons cumin seeds
1 tablespoon mustard seeds
1 tablespoon fennel seed
4 tablespoons cinnamon
8 tablespoons peppercorns
1 tablespoon nutmeg
1 tablespoon whole cloves
2 tablespoons cardamom
2 tablespoons turmeric
2 tablespoons ground ginger
1 tablespoon cayenne (or less if less heat is desired)

Roast the seeds gently in a dry skillet over low heat,

while shaking the pan a bit.

Once they start to pop, add the cinnamon, peppercorns,

nutmeg, cloves, cardamom, turmeric, ginger and cayenne.

Be sure the mixture becomes hot and toasted

but not burnt.

Grind this mixture to a powder using a blender, processor,

or mortor and pestle.

Garam Masala Curry Powder

1 tablespoon dried miniature rosebuds (optional)
A 1-inch piece cinnamon stick, broken into pieces
2 bay leaves
1/4 cup cumin seeds
1/3 cup coriander seeds
1 tablespoon green cardamom pods
1 tablespoon whole black peppercorns
2 teaspoons whole cloves
1 dried red chile
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground mace

Toss the stems from the roses.

In a dry skillet over medium heat

 stir together the roses with the cinnamon, bay leaves,

cumin seeds, coriander seeds, cardamom pods,

whole peppercorns, cloves, and chile,

stirring often,

until the cumin becomes brown, 2 1/2 to 3 minutes.

Add the nutmeg and mace, then grind to a fine powder.

Jamaican Curry Powder

1/4 cup whole coriander seeds
2 tablespoons whole cumin seeds
2 tablespoons whole mustard seeds
2 tablespoons whole anise seeds
1 tablespoon whole fenugreek seeds
1 tablespoon whole allspice berries
5 tablespoons ground turmeric

Combine the seeds and berries

in a skillet.

Toast over medium heat until their color becomes slightly darker

and very fragrant, about 10 minutes.

Remove from the skillet, allow to cool.

 Grind with the turmeric to a fine powder.

* * * * * * * *

Salt, flickr

Mrs.Dash Salt-Free Seasoning Substitute

1/2 cup onion flakes
2 tablespoons plus 2 teaspoons vegetable flakes
2 tablespoons garlic powder
2 tablespoons dried orange peel
1 tablespoon plus 1 teaspoon black pepper
2 teaspoons parsley
1 teaspoon basil
1 teaspoon coriander
1 teaspoon cumin
1 teaspoon marjoram
1 teaspoon dry mustard
1 teaspoon oregano
1 teaspoon savory
1 teaspoon thyme
1 teaspoon cayenne pepper
1/2 teaspoon celery seed
1/2 teaspoon unsweetened lemonade drink mix
1/4 teaspoon crushed rosemary

Lowry's Seasoning Salt

2 Tablespoons pepper
1 Tabelspoon chicken bouillon powder
1 teaspoon onion salt
1 teaspoon onion powder
1 Tablespoon garlic salt
1 teaspoon cumin powder
1 teaspoon marjoram
1 Tablspoon parsley
1 teaspoon paprika
1/2 teaspoon curry powder
1 Tablespoon chili powder
1/3 cup salt

Old Bay Seasoning

2 tablespoons ground bay leaves
2 tablespoons celery salt
1 tablespoon dry mustard
2 teaspoons ground ginger
2 teaspoons ground black pepper
2 teaspoons sweet paprika
1 teaspoon nutmeg
1 teaspoon allspice
1 teaspoon white pepper
1 teaspoon ground cloves
1/2 teaspoon ground mace
1/2 teaspoon cardamom
1/2 teaspoon crushed red pepper flakes

Montreal Steak Seasoning

2 Tablespoons black pepper
2 Tablespoons paprika
1 Tablespoons salt
1 Tablespoons granulated garlic
1 Tablespoons granulated onion
1 Tablespoons cayenne pepper
1 Tablespoons ground coriander
1 Tablespoon dill seeds

* * * * * * * *