I love making New Year's Resolutions. I will admit, though- I'm like so many others out there who aren't very good at keeping their resolutions. But last year, I made a food related resolution to make and blog about at least one recipe from each of my cookbooks, and I'm glad to say that I am one post away from finishing that resolution.
This upcoming year, I plan to eat more seasonally and to try new ingredients, cuisines and techniques in the kitchen. I'm also going to keep up on cooking from my cookbooks. What are some of your "foodie" resolutions for the new year?
Showing posts with label deborah. Show all posts
Showing posts with label deborah. Show all posts
30.12.08
holiday: New Year's Resolutions
24.12.08
celebrate: holiday traditions
One thing about starting a new family is coming up with new holiday traditions to celebrate. With our first child coming early next year, my husband and I have been having fun combining the traditions of our families, along with thinking of new traditions that we'd like to do throughout the holiday season.
One tradition that we started last year is having German Scones on Christmas morning. I think my husband has been looking forward to Christmas just so that he'll get scones!! These are super easy - the dough can even be prepared the night before and refrigerated so all that you have to do on Christmas morning - once the presents are unwrapped of course - is to fry the dough. Your family will be begging for them again until next Christmas!
German Scones
2 packages dry yeast
1/2 cup water
1 tablespoon sugar
1/2 cup sugar
1 cup boiling water
1/2 cup butter
2 teaspoons salt
3 eggs, beaten
4 1/2 cups flour
Dissolve yeast in warm water. Add the 1 tablespoon of sugar; set aside.
Pour the boiling water over the remaining 1/2 cup sugar, the butter, and the salt. Add the eggs, mix well. Add in the yeast mixture and 2 cups of the flour. Beat with a mixer until smooth. Add the remaining 2 1/2 cups flour and mix in. Let this rise for 1 hour (I just kept it in the mixing bowl) and then refrigerate until cold.
Roll out very thin (about 1/4 inch) on a floured surface, and cut into 3 inch squares. Fry in hot oil until brown, then flip and fry until both sides are browned and puffy.
Serve with butter and honey, cinnamon honey butter, jam, or coat them with granulated sugar.
Cinnamon Honey Butter
1/2 cup butter
1/4 cup honey
1 teaspoon cinnamon
Combine all ingredients and whip with mixer until light and fluffy.
18.12.08
holiday: festive hot cocoa
There is just something about a cold, snowy day and sitting down with a big mug of hot cocoa. And here's a way to "fancy up" your hot cocoa, whether serving it to company or wanting a moment to spoil yourself!!
It's simple - just take a bit of powdered sugar and mix in a little bit of milk until a fairly thick paste consistency is reached. Break up some candy canes and place them in a bowl. Dip the bottom of a marshmallow in the powdered sugar mixture, then roll in the candy cane pieces. Let it rest on a sheet of waxed or parchment paper until fairly dry. Serve with your favorite hot cocoa. Your guests will be impressed!
10.12.08
in season: parsnips
With the end of the year in sight, I always start thinking about New Year's resolutions. One thing I want to do more of this upcoming year is to eat seasonally and to try new foods. And even though the year is not over, I thought I'd get a head start on my resolution and give parsnips a try!
I'm sure not everyone is unfamiliar with the parsnip, but it's not a vegetable I grew up eating. The parsnip is a relative to the carrot, and looks quite similar besides it's pale color. But that's about where the similarities end. The flavor is much stronger, and it benefits from being roasted, mashed, or used in soups and stews. For my first try, I went with this recipe for pureed roasted parsnips. It was delicious, and now I won't be as scared of these white root vegetables anymore!!
For some great information on the parsnip, visit this blog post at What's For Lunch, Honey.
3.12.08
destination: las vegas
Las Vegas is a favorite vacation destination for my husband and I. Not only is it close enough to drive down for a quick weekend vacation, but the choices for dining are growing all the time. It may be hard to find the $5.99 steak special these days, but some big names are now in Vegas.
The choices are endless, and it can be a bit overwhelming with so many restaurants to choose from. Here are a few that I have been to and loved:
Located in the Planet Hollywood Hotel and Casino, the Strip House had the best steak that I have ever eaten! You have to get a steak - it is a steak house after all, but make sure and order the black truffle creamed spinach. You'll be thinking about it and craving it for months to come!!
Also located at Planet Hollywood, and a bit more on the casual side, is the cafe Planet Dallies. The menu was large, but my favorite has been the Kobe Beef Sliders. Delicious!!
If you are looking for a pastry for breakfast, or for a quick snack, try Lenotre at the Paris Hotel and Casino. I originally sought out this cafe because I heard they sold the infamous macarons there, but even though they didn't have any when I visited, I wasn't disappointed by the other delicious pastries I tried. But be aware that there will be quite a line in the mornings, although it does move quickly.
On our last trip, we really wanted to visit Tom Colicchio's (of Top Chef fame) restaurant- Craftsteak. We actually went to the MGM Grand where it is located and put our name on the list, but they weren't seating yet and we were hungry and impatient. So we ended up going next door to Emeril's Fish House. And while we were at a fish house, we ordered steak. (I guess that's what we were in the mood for!!) I didn't think the steak quite lived up to the one at The Strip House, but my husband thought it was equally good. My favorite, though - were the smashed potatoes. I could have lived on those!
There are so many choices that I want to make a yearly trip down, just to indulge in the different restaurants for a weekend!!
25.11.08
Holiday: Time to Donate
So many of us are blessed to be able to eat delicious and healthy meals every night. But did you know that one in every five Utah children go hungry for one week out of every month? And with Thanksgiving just a couple of days away, it's time to think about those who may have to go without if we don't step up. This time of year is the perfect time to donate your time, money or goods.
According to the Utah Food Bank, Utah is ranked #4 in the nation for the highest rate of food insecurity. That means that over 340,000 Utahns are at risk of missing a meal today because they don't have the resources.
Most schools hold food drives this time of year, as well as your local grocery store. Look for the food bank closest to you, or donate to one of the resources listed below. We have a lot to be thankful for - now it's our turn to help others to find reasons to be thankful!
Utah Food Bank - www.utahfoodbank.org - (801) 978-2452
United Way - www.untiedway.org
Community Action Services and Food Bank - http://www.communityactionprovo.org/
18.11.08
celebrate: Holidays and the Sweet Potato
As much as I love the Thanksgiving turkey and the Christmas ham, it's usually all about the side dishes for me. One thing I have grown to love in the last year is the sweet potato. But have you ever been confused about the difference between a sweet potato and a yam, or have you wanted new ideas for your holiday side dish?
According to this website, Although yams and sweet potatoes are both angiosperms (flowering plants), they are not related botanically. Yams are a monocot (a plant having one embryonic seed leaf) and from teh Dioscoreaceae or Yam family. Sweet potatoes, often called 'yams', are a dicot (a plant having two embryonic seed leaves) and are from the Convolvulacea or morning glory family.
In fact, after reading several things, I have learned that it is very rare to even find yams in the grocery store. If you are looking for a yam, you will most likely find them in a Carribean or Asian specialty store. I think the biggest reason for the confusion is that 1) the grocery stores call them yams when they are not, and 2) there are many different types of sweet potatoes, and the colors can vary, so not all sweet potatoes will look the same.
No matter what you call them, I love them! And here are a few ways to prepare them that are sure to satisfy!
The Pioneer Woman's Sweet Potatoes at Serious Eats
Sweet Potato Pie with Pecan Topping at Simply Recipes
Vanilla Mashed Sweet Potatoes at 101 Cookbooks
Sweet Potato Bread Pudding at The Kitchn
Sweet Potato Biscuits with Bacon and Thyme at Pinch My Salt
11.11.08
Spices: Nutmeg
When I think of holiday food, certain spices always come to mind. Nutmeg is one of them. And about a year ago, I discovered freshly ground nutmeg. I will never buy the pre-ground nutmeg again, because the flavor is so much better when you grate it yourself! It is easy to find - you should be able to find it in the spice section in any grocery store. All you need is a fine grater, and your recipes with nutmeg will be taken to a whole new level!
Nutmeg recipes around the web:
Pumpkin Cream Cheese Pie at Taste and Tell
Pumpkin Chocolate Chip Cake at Stephanie's Kitchen
Nutmeg Doughnut Muffins at Orangette
Pumpkin Soup at Nami-Nami
Crepes Filled with Corn and Nutmeg at Technicolor Kitchen
4.11.08
recipe: Salted Peanut Chews
The shorter days and the colder weather always have me craving something sweet. These cookie bars hit the spot and take care of that sweet craving. Give some to your neighbors and they will be begging for the recipe!
Salted Peanut Chews
from Southern Living
2/3 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons firmly packed brown sugar
1/4 cup butter, softened
2 egg yolks
1/2 teaspoon vanilla extract
1 1/2 cups miniature marshmallows
1 cup peanut butter chips
1/4 cup light corn syrup
2 tablespoons butter
1 teaspoon vanilla extract
1 cup crisp rice cereal
1 cup salted roasted peanuts
Preheat the oven to 350F.
Combine the flour, baking powder, baking soda, salt, brown sugar, softened butter, egg yolks and 1/2 teaspoon vanilla. Beat with an electric mixer until the mixture becomes crumbly. Press into an 8-inch square baking dish. Bake for 12 to 14 minutes, or until it is lightly browned. Sprinkle with the marshmallows and bake an additional 2 minutes, or until the marshmallows puff. Cool in the pan.
In a medium saucepan, combine the peanut butter chips, corn syrup, butter and 1 teaspoon vanilla extract. Cook over low heat until smooth, stirring constantly. Remove the pan from the heat and stir in the rice cereal and the peanuts. Spread the mixture over the cooled crust and marshmallows. Cool completely.
Cut into squares.
27.10.08
recipe: easy pumpkin cupcakes
Are you looking for a last minute recipe to take to that Halloween party this week? Baking doesn't have to be intimidating or hard - it can be as easy as adding to a cake mix! And pumpkin cupcakes are sure to please everyone this time of year! Frost with your favorite icing - I love cream cheese icing with pumpkin - and decorate with Halloween candy.
Quick and Easy Pumpkin Cupcakes
from VeryBestBaking.com
Makes 24 cupcakes
1 package spice cake mix
1 15 oz. can pure pumpkin
3 large eggs
1/3 cup vegetable oil
1/3 cup water
Preheat oven to 350F. Paper-line or grease 24 muffin cups.
Blend cake mix, pumpkin, eggs, oil and water in a large mixer bowl until moistened. Beat on medium speed for 2 minutes. Pour batter into prepared cups, filling evenly.
Bake for15-20 minutes, or until a wooden pick inserted in the center comes out clean. Cool in the pans on wire racks for 10 minutes, then remove to wire racks to cool completely.
20.10.08
celebrate: Halloween
With Halloween right around the corner, now is the time to get your kids involved in some Halloween fun!
These ghost cookies are really easy, and a great way to get your kids involved. All it takes are some Nutter Butter cookies, white candy coating or white chocolate chips, and chocolate chips.
Take your candy coating and melt it. You can either do this in a double boiler or in the microwave at 50% power, making sure to check it every 30 seconds. Simply dip the cookies in the melted coating and set on a sheet of waxed paper to dry. Before the coating is dry, adhere the chocolate chips for eyes. To create the mouths, simply melt some chocolate chips in a ziplock bag, snip the corner with some scissors, and decorate away!
14.10.08
Recipe: “Warm You Up” Chili
Did you know that October is National Chili Month? And what better way is there to welcome in the cooler weather than with ah steaming bowl of chili and a side of cornbread? This chili should have you ready to face the cooler temperatures!
"Warm You Up" Chili
4 slices bacon, chopped
1 large onion, diced
2 garlic cloves, minced
1 jalepeño, seeds and membranes removed, finely diced
1 1/2 pounds ground beef
12-oz. beef broth
1/2 teaspoon salt
1/2 teaspoon ground pepper
1 1/2 tablespoons chili powder
1 tablespoon hot sauce (such as Frank's Red Hot)
2 teaspoons Worcestershire sauce
1/4 teaspoon ground cumin
1 (14 1/2 ounce) can diced tomatoes, undrained
1 (8 ounce) can tomato sauce
1 (15 ounce) can kidney beans, drained and rinsed
Shredded cheddar cheese and sour cream to serve
Cook the bacon in a large pot over medium heat until browned. Remove half of the bacon grease and discard. Add the onion and cook until translucent. Add in garlic and jalepeño and cook for 1 minute.
Add in ground beef and cook until browned, stirring to crumble. Add in beef broth; cook until liquid is reduced by about two-thirds. Stir in salt, pepper, chili powder, hot sauce, Worcestershire sauce, cumin, tomatoes and tomato sauce. Cover; reduce heat to medium-low and simmer for about 30 minutes - until mixture thickens. Stir in the kidney beans and cook until the beans are warmed through - about 10 minutes.
Serve with shredded cheddar cheese and sour cream, if desired.
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