Another Delicious Salad

A few days ago, I was making the raspberry vinaigrette dressing I shared in my post, Dressing Up a Simple Salad, when I got to thinking. Maybe I could use this basic recipe and change it a little to make other flavors. Suddenly, my head was filled with ideas for dressings to try. First I came up with this Apricot Vinaigrette, a sweet-tart dressing that tastes delicious! First, I tried it on a spinach and apple salad with goat cheese, and used a little of it when cooking some chicken tenderloins. The result was just what I had hoped it would be.

Today, I put together a scrumptious salad filled with fruits and veggies for lunch. I started with romaine lettuce and spinach, and added onions, cucumbers, and broccoli florets. To this, I added strawberries, blueberries, nectarines, and some longans that my next-door-neighbor gave me from his tree. I topped the salad off with candied walnuts and goat cheese, and some of my apricot vinaigrette. The result was a delicious, summery treat full of flavor and nutrition.

Apricot Vinaigrette

1/3 Cup apricot preserves

1/3 - 1/2 Cup white wine vinegar

1/4 Cup vegetable oil

1/4 teaspoon salt

Blend ingredients in blender until smooth, and pour into bottle. 

Keep refrigerated.

Enjoy!

Lentil Stew

Over thirty years ago, my husband and I decided to try a vegetarian diet. I'm not even sure what prompted it. I believe I had seen a magazine article documenting the treatment of animals in the meat industry. And being a person who loves anything with feathers or fur, it made an impression on me. As with everything new that I decide to do, I did some research on the subject to find out if a vegetarian diet could provide the nutrition one needs to live a healthy life. I had been taught the common dietary wisdom at the time -- a diet must consist of the four food groups: Meat, Dairy, Fruits and Vegetables, and Grains. But could a person live without meat?

Among the material I read were three books that convinced me to give vegetarianism a try. I started with France Moore Lappe's classic Diet for a Small Planet, in which the author shares her views on the subject of world hunger, addresses the issue of protein in the diet, and gives the reader lots of good recipes. Eating for the Eighties: A Complete Guide to Vegetarian Nutrition, by Janie Coulter Hartbarger and Neil J. Hartbarger, gives a valid argument for the health benefits of a meatless diet. And Laurel's Kitchen: A Handbook for Vegetarian Cookery and Nutrition, by Laurel Robertson, Carol Flinders, and Bronwen Godfrey, comes at the subject from a more "spiritual" point of view, but is filled with information on nutrition and many tempting recipes. There are plenty of books on the subject and a multitude of cookbooks with colorful pictures of mouth-watering dishes. But these three were the first ones I read on the subject, and each had a different philosophy.

We no longer follow a strict vegetarian diet, but we do continue to eat many meatless meals. Whether it's ethics, economics, or health, more and more people are trying to limit their consumption of animal products, with positive results. Recently, I was asked if I had any good, tried-and-true vegetarian recipes to share. This is one of our favorites, adapted from Lappe's recipe "Lentils, Monastery Style". Her version is more of a soup; mine is thicker, so I call it "Lentil Stew". I often serve it over rice, but I have also added potatoes, used larger carrot chunks, and cooked dumplings on top. As with so many recipes, there is plenty of room for creativity.The recipe can easily be doubled for large families, as I used to do when the kids were growing up. This dish isn't fancy, but it's cheap, easy, nutritious, and delicious!

Lentil Stew

1/4 cup olive or vegetable oil

1 medium onion, chopped

2 or 3 carrots, chopped

1 stalk celery, sliced

4 1/2 cups water

8 oz. dried brown lentils, rinsed

1/2 of a 28 oz. can crushed tomatoes 

1 1/2 teaspoons salt

1 teaspoon dried basil

pepper to taste

Heat oil in large pot and saute vegetables 3 to 5 minutes. Add remaining ingredients, bring to a boil, reduce heat, cover and simmer about 45 minutes. 

Serves 4 to 6

Granola Parfait

A few years ago, my husband and I went on a diet. He had always been a little overweight, and I had gradually put on a few pounds that I didn't need. So we decided that enough was enough. And together, we changed our eating habits. He lost over 50 pounds, and I lost 15. We tried new foods, eliminated others, and before we knew it, our craving for gooey sweets was gone and our clothes were getting looser. Some day I will share how we did it. But today, I would like to share our favorite breakfast food.

This delicious granola parfait is tasty and nutritious, packed with vitamins and protein to start your day. One helping of this with a cup of Teavanna's Samurai Chai Mate, and I am ready to go! There is room for creativity in the recipe to suit your own taste. I buy walnuts (or pecans) in a large bag, chop them in my food processor, and store them in a container so they are handy when I need them. The ginger is purchased in the bulk foods section of Wholefoods Market. It costs much less than the little jars you get at the grocery store in the spice aisle. The recipe makes enough for the two of us to eat for a week. Enjoy!

Granola

4 cups oats
1 cup wheat bran
2/3 cup ground flaxseed
2 1/2 cups chopped walnuts
2/3 cup apple juice
1 cup maple syrup
2 tablespoons minced candied ginger
1 cup dried cranberries or other fruit

Preheat oven to 300 degrees.
Combine oats, bran, flaxseed, and nuts in a large bowl.
Combine juice, syrup and ginger in a small saucepan and heat until simmering.
Pour over oats and stir.
Spread onto two baking sheets and bake for 25 - 30 minutes, stirring and switching racks halfway through.
Pour into bowl and stir in fruit.
Cool completely before storing in an airtight container.

Granola Parfait (one serving)

1/2 cup granola
1/2 banana
1/2 cup fresh or frozen berries, thawed
1/3 cup plain fat-free Greek yogurt

Layer in a pretty dish, and enjoy!

Sewing and Tea

Yesterday a sweet friend sent me a little message on Facebook: "May your day be full of happy things such as sewing and tea." What a nice idea! It has been a while since I have gotten any sewing done. My dress project, mentioned in an earlier post, Two Hundred Dresses, had gone by the wayside during the holidays. And you know how difficult it can be to get going again on something once you've stopped. As they say, out of sight, out of mind. So I decided to get out my fabric and scissors, and start on a new dress.

Using the book Sew Many Dresses, Sew Little Time: The Ultimate Dressmaking Guide by Tanya Whelan, I am starting off with a very basic design. Once I am satisfied with the fit, I will get a little more adventuresome and try something more complicated. Hopefully, this dress will turn out well, and maybe I will be brave and post a picture when it's finished!

I put on some music by John Dowland and got busy. I cut out the dress and the lining (today I will begin stitching the pieces together), and then it was time for tea. A couple shortbread cookies accompanied a nice cup of tea, with a little agave nectar and a lemon slice. As I sat on the patio sipping my beverage, I thanked God for lovely friends and happy things, such as sewing and tea.

Shortbread cookies

3/4 cup butter, softened
1/4 cup sugar
2 cups all-purpose flour

Heat oven to 350 degrees.
Mix butter and sugar in large bowl. Stir in flour.
Roll dough 1/2 inch thick on lightly floured surface. Cut into small shapes by hand or use cookie cutters.
Place 1/2 inch apart on ungreased cookie sheet.
Bake about 20 minutes. Cool on wire rack.
Decorate or frost, if desired.
Makes about 2 dozen 1 1/2 inch cookies.

Chili Weather

There's nothing like a bowl of hot chili on a wintry day. Whether there is snow on the ground or wind and rain with cold temperatures, it's always nice to come indoors and get warmed up with a delicious meal. And chili will surely do the trick! Everyone seems to have a favorite recipe for this concoction. Some like it hot and spicy, while others prefer a more mild flavor. 

This recipe is the one I make for my family. It is not too terribly spicy, but that can be fixed by adding more black pepper or some jalapenos, or simply placing a bottle of pepper sauce on the table for those who like it hot. It's very easy to put together. The recipe says to cook it on the stove, but I have been using my slow cooker lately. That way, I can fix it in the morning and forget about it until dinner time. It will turn out a little more soupy if done that way, but you can use less water if you prefer. It will thicken up a bit in the refrigerator, and when you warm it up the next day it will taste even better! Served with crackers or corn bread and topped with cheddar cheese or chopped onion, this chili will warm you up on the inside while winter winds howl outside. 

Mama Judy's Chili

2 pounds  ground beef 

One 29-ounce can tomato sauce

Two 15-ounce cans dark red kidney beans (with liquid)

Two 15-ounce cans pinto beans or light red kidney beans (with liquid)

1 cup chopped onion

1/2 cup chopped green pepper

1/4 cup chopped celery

3 medium tomatoes, chopped

1 teaspoon cumin powder

2 tablespoons chili powder

1 teaspoon black pepper

2 teaspoons salt

2 cups water

Brown the ground beef in a skillet and drain off the fat.

In a large pot, combine the beef plus all remaining ingredients, and bring to a simmer over low heat.

Cook, stirring every 15 minutes, for 2 to 3 hours.

Makes about 12 servings.

Butterhorns

Usually, when a person has coffee or tea, an accompanying pastry or treat of some sort is in order. These little rolls are hard to describe. Made with just three ingredients and topped with a simple frosting, they are one of the most delicious pastries I have eaten. Judging by how quickly they have disappeared when I have taken them to parties or pot-lucks, I'm not the only one who loves these dainty confections. Their melt-in-your-mouth goodness is worth the little time it takes to chill and roll out the dough before baking them. They are best eaten fresh, as the texture will change somewhat if stored in a container for another day. Some of the dough can be frozen, however, and used at a later date after thawing in the refrigerator. This way, you can bake just a dozen at a time if you wish. Enjoy!

Butterhorns

1 cup butter, softened

1-1/2 cups (12 ounces) cottage cheese

2 cups all-purpose flour

Frosting

2 tablespoons butter, melted

1/2 teaspoon vanilla extract

2 cups confectioners' sugar

4-5 teaspoons milk

Cream butter and cheese together with mixer until blended; beat in flour until smooth.

Cover and refrigerate 4 hours or overnight.

Divide into 3 parts; form into balls.

On lightly floured surface, roll out flat into circles 12 inches in diameter.

Cut each circle into 12 pie-shaped wedges.

Roll each wedge from wide to small end; and place on cookie sheet with tips turned under.

Bake at 350 degrees for 25-30 minutes or until light golden brown.

While butterhorns bake, mix frosting ingredients, gradually adding milk until desired consistency.

Spread frosting over tops of slightly warm rolls.

Makes 36. 

Baked Brie

A couple years ago, my husband and I went on a little vacation to Saint Petersburg, Florida -- just the two of us. It was the first time we had done such a thing since our honeymoon, over 30 years earlier. We spent the week visiting art museums and shops, strolling through botanical gardens, and relaxing on our hotel balcony with coffee and pastries. One day, we visited Florida's largest new and used bookstore, Haslam's, which has over 300,000 books in 30,000 square feet. Book lovers that we are, it was almost like being in Heaven. We ate at local restaurants and tried new foods. But one restaurant, in particular, had something on their menu that lured us through their doors every single day.

The Moon Under Water, located on Beach Drive, serves British Colonial cuisine in the atmosphere of a cozy English tavern. For those who prefer dining outdoors, there is seating on the porch and at tables along the sidewalk. The first time we ate there, we decided to try the baked brie, listed among the appetizers. Wrapped in puff pastry and served with crackers and a delicious spicy raspberry sauce, this delicacy had us returning again and again for more.

This recipe is very simple and will give you impressive results. As you slice into the papery layers of pastry, you will discover a luscious, melted cheese that can be spread on crackers along with warm apricot preserves or seedless raspberry jam. The recipe calls for an 8 ounce round brie. I only had on hand a 16 ounce brie, which I cut in half, so the brie in the picture above is wrapped a little differently than it would be, had I used a circle-shaped one. No matter how you wrap it, the flavor is heavenly.

Baked Brie in Puff Pastry

1/2 (17 oz.) package frozen puff pastry, thawed
1 (8 oz.) round brie
1/8 Cup sliced almonds, lightly toasted in skillet
1/4 Cup preserves (apricot, raspberry, etc.)

Preheat oven to 425 degrees.
Roll thawed pastry until large enough to wrap around brie.
Place cheese in center of pastry, and sprinkle almonds on top.
Wrap or bundle up the pastry around brie and press to seal.
Bake 20-25 minutes, until puffed and golden.
Cool 5 minutes before serving.
Serve with crackers and warmed preserves.
Serves about 4.

Cranberry Apple Bread

Now that November is here, a familiar fruit has again made its appearance in the produce section of the grocery store: cranberries! We love cranberries at our house. Our Thanksgiving table always has plates of sliced jellied cranberry sauce from a can (every kid's favorite!), and crystal dishes filled with homemade whole berry sauce and fresh cranberry-orange relish. Those beautiful, deep red berries with their tart flavor lend a refreshing contrast to the rest of a turkey dinner. Fresh cranberries keep well in the refrigerator and last even longer in the freezer. I often stock up on them so I can enjoy delicious baked goods long after the holidays are over. Sometimes I add them to apple crisp or pie, or I use them in muffins. One of my favorite recipes using the tangy fruit is cranberry apple bread. This delicious treat is perfect with your morning coffee or afternoon tea.

Cranberry Apple Bread

2 Cups peeled, chopped apples
2/3 Cup sugar
2 Tablespoons vegetable oil
1 egg
1 1/2 Cups all-purpose flour
1 1/2 Teaspoon baking powder
1/2 Teaspoon baking soda
1 Teaspoon cinnamon
1 Cup fresh or frozen cranberries
1/2 Cup chopped walnuts

Preheat oven to 350 degrees.
Grease an 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan
Combine apples, sugar, and oil in a medium mixing bowl.
Add egg, mixing well.
Combine dry ingredients in a separate bowl.
Add dry ingredients to apple mixture, mixing just until moist.
Stir in cranberries and walnuts.
Spread batter in loaf pan, and bake 1 hour, or until a toothpick inserted into center comes out clean.
Makes one loaf.

Stuffed Acorn Squash

A couple weeks ago, I tried out a recipe for acorn squash that looked interesting. It was filled with a concoction of bread crumbs, sausage, apples, and a few other ingredients. It looked delicious, but when I took a bite, it just seemed a little too much. There were so many flavors going on in the filling that I could barely taste the sweetness of the squash! So after giving the matter some thought, I came up with something more down to earth.

I am certainly not a gourmet chef. I like simple food that tastes fresh and delicious, with just enough seasoning to enhance the flavor rather than cover it. And the food I cook at home must have one other characteristic: it must be inexpensive! Feeding a family of seven on a teacher's income requires careful planning and creativity. By eliminating most processed foods and using very little meat, I have been able to serve healthy food at a reasonable cost.

This recipe is much simpler than the other one I tried. The filling is easy to make and compliments the flavor of the acorn squash quite nicely. I used brown and wild rice (not the highly-seasoned packaged product -- just the rice), which I cooked while the squash was baking. Remember, one cup of uncooked rice (with two cups of water and 1/2 teaspoon of salt) will make about three cups, cooked. You could try this recipe using other grains, such as quinoa, instead of the rice. I served it with oven-roasted vegetables, apples in brown sugar sauce, and gouda cheese. It would also go well with apple-glazed chicken or pork, or cedar-planked salmon. No matter what may accompany it, this pretty little squash will make any meal seem special!

Stuffed Acorn Squash

2 acorn squashes
2 tablespoons butter, melted
2 cups cooked brown and wild rice
1/2 cup chopped walnuts
1/2 cup dried cranberries

Cut each squash in half and scoop out the seeds.
Cut a small piece from the bottom of each half, if necessary, to allow the squash to sit flat.
Spread melted butter on each squash half.
Place squash in a baking dish and bake in a 350 degree oven for about 45 minutes, or until tender.
Meanwhile, mix together the rice, nuts, and cranberries.
Fill each squash half with the rice mixture.
Serves 4

Apples in Brown Sugar Sauce

4 tablespoons butter
4 medium tart apples, peeled, cored, and sliced
2 tablespoons brown sugar
1/4 cup apple juice
cinnamon

Melt butter in a 9 or 10 inch skillet over moderate heat.
Add the apples, and cook, stirring frequently, for about 5 minutes.
Sprinkle the apples with brown sugar, and add apple juice.
Continue to cook until the sugar melts and mixture comes to a boil.
Sprinkle with cinnamon.
Serves 4

Waldorf Salad

A few months ago, my husband gave me an interesting kitchen gadget that I had never seen before. For some strange reason, the thing reminded me of a guillotine, but its purpose is quite different. This apparatus is made for turning fruits and vegetables into strings, noodles, and ribbons. It is called a spiralizer.

There are so many things it can be used for, from salads and side dishes to casseroles, pasta substitutes, and desserts. One night, while I was trying to get to sleep, I came up with this recipe. It is a fresh, light version of the classic salad usually made with mayonnaise. This one uses fat free Greek yogurt instead, and includes a few dried cranberries for zing. The apples can be chopped if you don't have a spiralizer, and I'm sure that you will find the salad just as delicious. Enjoy!

Waldorf Salad

2 apples, spiralized or cored and chopped

2 Tablespoons lemon juice

2 stalks celery, chopped

1/2 Cup chopped walnuts

1/2 Cup dried cranberries

1/2 Cup plain non-fat Greek yogurt

1 Tablespoon agave nectar

Toss the apples in lemon juice to prevent browning.

Add next 3 ingredients and stir together.

Stir the agave nectar into the yogurt and add to salad.

Serves about 4.

Dressing Up a Simple Salad

I love salad. I eat it every day. Usually, I keep a container of salad in my refrigerator so that I can pack it in my husband's lunchbox in the morning or pull it out for a quick lunch myself. Low in calories, it is full of nutrition. 

One of the things I like best about salad, though, is its simple beauty. A great salad can be just a bowlful of lettuce leaves with a wonderful dressing and croutons. It can be an elegant field of greens with fancy cheeses and artichoke hearts. Or it can be a riot of color with fresh fruits and vegetables and a topping of sunflower seeds. The possibilities are endless. A salad should be a work of art. With a little care, anyone can turn a simple salad into a masterpiece. And it isn't even necessary to have expensive ingredients on hand. 

Today, I started with a bowlful of romaine lettuce, torn into bite-sized pieces. I always make sure that the lettuce is small enough that it does not have to be cut with a knife or, worse, cause a person to choke on a giant leaf. I added some sliced sweet onions, radishes, and carrots that I slivered with a vegetable peeler. Simple! Then, to dress it up a bit, I sliced part of an unpeeled pink lady apple into the dish. That little touch of sweetness and crunch added some interest to the salad. And then to make my salad worthy of the finest restaurant, I decorated it with a few candied walnuts and spiralized beets. Served with a nice homemade raspberry vinaigrette, my salad was as pretty to look at as it was delicious to eat!

The walnuts are quick and easy to make, as is the raspberry vinaigrette. Here are the recipes:

Candied Walnuts                                                                 

2 Tablespoons butter                                              

1 Cup walnuts                                                          

2 Tablespoons sugar                                                 

Melt the butter in a small skillet.                                   

Add nuts, stirring to coat with butter.                            

Add sugar and stir, allowing to caramelize.                   

Pour onto parchment or waxed paper to cool.

Raspberry Vinaigrette

1/3 Cup seedless raspberry jam

1/3 Cup red wine vinegar

1/4 Cup vegetable oil

1/4 teaspoon salt

Wisk together all ingredients and pour into bottle.

Keep refrigerated.

Enjoy! And happy salad-making!

Mom's Apple Crisp

This week I made an apple crisp. It wasn't just any apple crisp. It was Mom's apple crisp, made with nice, tart apples and baked in the old square pan that she often used especially for this dessert.

Many times when I was growing up, dessert at our house was simply a dish of fruit. Usually, it came from one of the many cans that were stored on shelves in the cellar. A little serving of canned pears, or a small dish of fruit cocktail satisfied the sweet tooth sufficiently after a hearty meal. Sometimes we would each have a peach half, covered with milk. It always looked to me like a sunny-side-up egg, and when I cut into the slippery yolk with my spoon and took a bite, the flavor was delightful.

Sundays at our house were different. Usually after church we had a late lunch of roast beef with mashed potatoes and gravy, and some kind of vegetable. And in the afternoon, Mom would make a dessert which would accompany a light supper that night. Sometimes she would make angel food cake. Gingerbread with lemon sauce might grace the table other evenings. But one of my favorite desserts was apple crisp!

Everyone loves apple pie, and Mom made delicious pies. But apple crisp is much easier to make and gives you the general taste while saving time and the frustration of rolling out pie crust. There are many recipes available for apple crisp, but this one is a little different. It is very important that you use tart apples, if you want a flavorful pie or crisp. I have yet to taste a store bought pie that is worth the money spent or the calories consumed, because the apples used in such products have no flavor or are much too sweet. My favorites for baking are McIntosh, which will cook down soft, or Granny Smith apples which hold their shape better. So without further ado, here is the recipe for Mom's apple crisp:

5 or 6 tart apples, peeled and sliced
1/4 cup brown sugar
1 cup flour
1/2 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 unbeaten egg
1/3 cup melted shortening
1/2 teaspoon cinnamon

Preheat oven to 350 degrees.
Place apples in greased baking dish and sprinkle with brown sugar.
In a bowl, mix together with a fork until crumbly, the flour, sugar, baking powder, salt, and egg.
Sprinkle the flour mixture over the apples.
Pour over all, the melted shortening, and sprinkle with cinnamon.
Bake 30 to 40 minutes until top is golden.
Serves about 6. Great with vanilla ice cream! Enjoy!