Monday, August 15, 2016

Pork Tenderloin with Horseradish Sauce

With just a few steps of prep-work and about half an hour in the oven, a delicious pork dinner that can be served hot or cold.
  • 1/2 tsp steak seasoning
  • 1/2 tsp dried rosemary, crushed
  • 1/2 tsp dried thyme
  • 1 pork tenderloin (3/4 pound), trimmed
  • 2 garlic cloves, peeled and quartered
  • 1 tsp balsamic vinegar
  • 1 tsp olive oil

Horseradish Sauce:

  • 2 Tbsp mayonnaise
  • 2 Tbsp sour cream
  • 1 tsp prepared horseradish
  • 1/8 tsp grated lemon peel
  • dash salt and pepper
1.  In a small bowl, combine the steak seasoning, rosemary, and thyme; rub over meat.  Using the point of a sharp knife, make eight slits in the tenderloin.  Insert garlic into slits.  Place meat on a rack in a foil-lined shallow roasting pan.  Drizzle with vinegar and oil.
2.  Bake, uncovered, at 350°F for 30-40 minutes, or until a meat thermometer reads 160°F.  Let stand for 10 minutes before slicing.
3.  Meanwhile, combine the sauce ingredients; chill until serving.  Serve with pork.

Robyn's notes: I enjoyed this quite a bit more than I expected.  Pork was not in heavy rotation in my house when I was growing up (aside from ham and bacon), which means that my main exposure to it for many years was pork chops at buffets and potlucks.  That's not the best example of the meat, as it tends to be dry and somewhat tasteless in those cases.  This was juicy and tasty and I would absolutely have it again.  Watch me demonstrate this recipe on youtube!

**** 4 Stars: Very Good.  Enjoyed by us both, I will make this frequently.  

Thursday, August 11, 2016

Kitchen Basics #3 -- Measuring


So, does it really matter that much just how a cook measures an ingredient?  Are all the different measuring cups and spoons truly important, or just a way for kitchen supply stores to increase sales?  Is weight actually a better method than volume?  Why do we do it this way, anyway?!

I've demonstrated the proper measuring process for a few ingredients, as well as showing why it makes a difference, in a video on youtube.  Go check it out!

Here in the US, most people use volume measurements of Cups, Tablespoons, and teaspoons.   This is easy and quick, but yes, the weight measures used in other countries are more accurate.  Many professional bakers here use weights for that very reason, and now that kitchen scales are inexpensive, more home bakers are going that direction.  I use both in my kitchen, but since US standard remains volume, all my recipes are written that way. 

Three types of measuring equipment are needed for a standard home kitchen: a liquid measuring cup showing increments from 1/4 Cup to 1 Cup, a set of dry measuring cups, and a set of measuring spoons.  I always make sure to have the "extended" set of measuring spoons, which includes both a 1/8 tsp and a 1/2 Tbsp.  Since I make small dishes, I use those two far more than kitchens that regularly cook for 4 or more people.  I have not found those sets difficult to buy or any more expensive.  Dry measuring cups should have some heft to them, if the metal is too thin they may bend at the handle when you're using them, which can get messy and frustrating and means the possibility of spilling and inaccurate measures.  Avoid any sort of lip where the handle meets the cup, as it's a great place for food particles to get trapped and for bacteria to form over time if not scrupulously cleaned.  Measuring spoons are best if all one piece, whether that be metal or plastic--your preference--for the same reason.  I keep two liquid measuring cups in the house, a 4 Cup and a 1 Cup, some people like to have a third, mid-range as well.  The larger is not strictly necessary for most people, it's simply faster for measuring large amounts and I use it mostly when making jams to make sure I have the proper ounces of fruit pulp. 

It is necessary to have separate dry and wet cup sets, though spoons are used for both. Wet measuring cups allow you to correct for the meniscus, or curve caused by surface tension. You may notice that when filling a dry measure with water, the water line can actually be higher than the top of the cup. This is more difficult to see and correct in a dry measure than in a wet.  It's also far more difficult to get a liquid right up to the top of a dry cup and then transport that to the work station without spilling. 

While it won't appear in my recipes because I find it less clear and because I don't often write recipes that call for so much butter, sometimes a recipe will reference a "stick of butter".  As shown in the photo above, butter in the US is mostly sold in wrapped sticks, each of which is 1/2 Cup.  On the wrapping is printed lines showing Tablespoon measures, 1/4 Cup, and usually 1/3 Cup.  By simply slicing along the proper line, the needed amount of butter is measured out quickly and easily.  If using Amish roll butter or other types that don't come in a stick form, the butter would be measured in a spoon or dry cup.

Ingredients like softened butter, shortening, peanut butter, or others of that consistency are measured in a dry cup, even if they are being used as a liquid in the recipe (for example, when creaming butter and sugar for making cookies, both those ingredients are considered liquids, both would use a dry cup).  If measuring something very sticky, like peanut butter or molasses, giving the measuring cup a quick shot of cooking spray first can help release it later.  Push the ingredient into the cup with a small spatula to fill all air pockets, spoon more in, repeat, and level off the top.  Another option is one I've taken advantage of, which is a push-up measuring cup.  This has a plunger action that pushes the ingredients out without leaving a bunch behind in the cup.  I did a lot of reading of reviews before buying mine, and a lot of brands have complaints about how quickly the markings rub or wash off, making the item useless.  I ended up purchasing the "Adjust-A-Cup" brand, from Amazon, and while I don't use it often and I only hand-wash (we don't have a dishwasher), I use it a lot during the holidays when I measure molasses for gingerbread and I've had it for 3 years without any loss of markings on the sides. 

We have Fannie Farmer to thank for standardized measurements, as her Boston Cooking School Cook Book, published in 1896, introduced the concept, as well as being specific about level measures.  Prior to her work, recipes generally called for ingredients in amounts compared to other objects, such as butter "the size of an egg".  If you've ever seen eggs in the farmyard, you'll know that this can vary widely even if you're exclusively talking about chicken eggs, and any homemaker of the time could easily have interpreted that size to her own experiences, ending up with unsuccessful recipes.  Farmer's work, and all the efforts of those at the Boston Cooking School in the culinary science field, have led directly to the success and understanding of food we enjoy today.

Wednesday, August 10, 2016

Waffled Monte Cristos

Who wants to deal with heating up oil and avoiding splatter burns, just to make a couple sandwiches?!  Here's a great way to use a countertop appliance to get a nice crispy meal that's both savoury and sweet in all the right ways.
  • 1 egg
  • 1/4 C milk
  • 1 tsp sugar
  • 1 tsp grated orange peel
  • 4 slices white bread
  • 2 Tbsp finely chopped pecans (optional)
  • 4 slices American cheese
  • 4 thin slices deli turkey
  • 4 slices Swiss cheese
  • 4 thin slices deli ham
  • 2 tsp butter
  • 2 tsp powdered sugar
  • 1/4 C seedless raspberry jam
1.  In a shallow dish, combine egg, milk, sugar, and orange peel.  Dip bread into egg mixture to coat both sides.  Place bread slices on a preheated waffle maker in a single layer.  If desired, sprinkle each slice with pecans.  Bake according to manufacturer's directions until golden brown.
2.  Place 2 American cheese slices on two bread slices; layer with turkey, Swiss cheese, and ham.  Top with remaining bread; butter outsides of sandwiches.
3.  Toast sandwiches in a skillet on medium heat for 1-2 minutes on each side or until cheese is melted.  Dust with powdered sugar, serve with jam.

Robyn's notes: this is still an indulgence, even without the frying that is a standard part of Monte Cristo sandwiches, but it feels less greasy.  These went quickly but in my opinion definitely needed the jam as a dipping sauce, it just didn't seem exciting without.  Watch me demonstrate this recipe on youtube!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Friday, August 5, 2016

Fiesta Chicken Kiev

I feel quite warmly toward this recipe.  Not only have I been eating it for decades, since my mom was the original discoverer, but it was the first meal I cooked for my sweetheart when we'd been dating for about 6 weeks.  I use "mild" chiles, but those with a stronger taste for spice can use the regular kind.
  • 2 boneless, skinless chicken breast halves
  • 1 1/2 Tbsp butter, softened
  • 1 1/2 Tbsp Old English cheese spread (see note, below)
  • 1 tsp dried minced onion
  • 1/2 tsp salt
  • 1 Tbsp chopped green chiles from a 4oz can
  • 1/4 C butter, melted
  • 1/2 C crushed cheese crackers (Cheez-Its)
  • 1 Tbsp taco seasoning mix
1.  Pound each raw chicken breast to flatten to 1/4 inch thickness.
2.  Beat together softened butter and cheese spread until well blended.  Mix in onion, salt, and chiles.  Divide mixture evenly between the two flattened chicken pieces, spreading along center.  Roll up each chicken piece, tucking in ends to completely enclose filling.  Secure with toothpicks if needed.
3.  Dip each roll in melted butter to cover, then coat with mixture of crushed cheese crackers and taco seasoning mix.  Arrange rolls in small oven-safe casserole or gratin dish.  Cover with parchment or wax paper and microwave for 4-5 minutes on 70% power, or until juices are clear and chicken is cooked through.

Robyn's notes:  served alongside steam-in-bag microwave rice and on a bed of lettuce with diced tomato.  The video shows what the cheese spread packaging looks like, it can usually be found in the cracker section of the grocery.  There will almost certainly be leftover filling, which is great when stirred into scrambled eggs in the pan.  Watch me demonstrate this recipe on youtube!  

**** 4 Stars: Very Good.  Enjoyed by us both, I will make this frequently. 

Tuesday, August 2, 2016

Maple & Brown Sugar Oatmeal Cupcakes


I'm really quite pleased with this recipe.  I was doing some chores one morning recently, and thought to myself "a cupcake that tastes like my favourite instant oatmeal would probably be really good".  I was quite sure I could make an easy maple buttercream frosting, so the next step was the cupcakes themselves.  My elevation gave me some real challenges this time, so after I had the recipe working I had two family members test it for me, as they both live at sea level.  Came out even better for them than it had for me!
  • 1/4 C boiling water 
  • 1/4 C old-fashioned oats (not "quick cooking") 
  • 2 Tbsp sugar 
  • 3 Tbsp brown sugar 
  • 2 Tbsp butter, softened 
  • 1 1/2 Tbsp beaten egg 
  • 1/2 tsp 100% real maple syrup (not Mrs Butterworth's, Log Cabin, Aunt Jemima, or other "breakfast syrups") 
  • 1/2 C flour 
  • 1/4 tsp baking soda 
  • 1/4 tsp cinnamon 
1. Preheat oven to 350°F. Line four regular-size muffin cups with paper liners.
2. In a small bowl, pour boiling water over oats, stir so that all oats are wet, and set aside to cool.
3. In a medium bowl cream together sugars and butter. Beat in egg and maple syrup. Stir in oats.
4. Combine dry ingredients and add to batter. Blend until just combined, do not overmix.
5. Spoon batter evenly into prepared muffin cups, and bake at 350°F for 19-22 minutes or until a toothpick inserted into center comes out clean. Remove cupcakes to cooling rack and allow to cool completely before icing. 

Maple Buttercream Frosting:

  • 4 Tbsp butter, softened
  • 2 Tbsp 100% real maple syrup (again, not "breakfast syrup")
  • 1 C powdered sugar
1. With a mixer, beat together butter and syrup until fluffy, add sugar and mix at low speed until combined.

Robyn's notes: high altitude may have to increase flour measurement to 2/3 C.  These will be just a little bit muffiny, but the frosting is so sweet that I think it makes up for that.  And since this is oatmeal, it could even be an excuse for cupcakes for breakfast, right?  Breakfast syrups have little or even zero actual maple syrup in them, and the main ingredient--hfcs--won't have the same reaction in baking as real maple syrup will, so the pure product is necessary.  After taking the picture I sprinkled some maple sugar on top of one of the cupcakes, since I had it in the house, and it was great!  But as that's a specialty ingredient I didn't mention it in the recipe.

**** 4 Stars: Very Good.  Enjoyed by us both, I will make this frequently.

Friday, July 29, 2016

Refrigerator M&M Cookies


Since the company is now offering m&ms in specialty colours all throughout the year, this is an easy way to make holiday-themed treats for any holiday!  In the photo above I've used the 4th of July candies, I've also made this recipe at Christmas with the red and green.
  • 1/4 C brown sugar
  • 1/4 C butter, softened
  • 1 egg, beaten
  • 3/4 tsp vanilla
  • 1 C flour
  • 1/4 tsp baking soda
  • 1/8 tsp salt
  • 4oz m&m candies
1.  In a medium bowl, cream together sugar and butter.  Discard 1 tsp of egg and beat remainder into butter-sugar mixture.  Add vanilla and beat until combined.
2.  Stir together flour, soda, and salt.  Add to wet ingredients and mix well.  Stir in m&ms.  Refrigerate, covered, 30 minutes or up to one hour.
3.  Preheat oven to 325­°F.  Scoop dough onto unlined baking sheet in rounded spoonfuls.  Bake for 11-13 minutes.

Yield: 8-10 cookies

Robyn's notes: The dough of this is really tasty, and since there's less sugar in it than many other cookie recipes, I sometimes make the dough without the m&ms and we just eat it raw. Watch me demonstrate this recipe on youtube!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Friday, July 22, 2016

Bacon Cream Cheese Sandwiches

When I was in elementary school my mom sometimes sent these sandwiches to school with me in my packed lunch.  I loved them, and I always encouraged other kids to try a bite.  Every time one of them did, they would tell me how great it was ("best sandwich I've ever had!"), until I listed the ingredients.  Immediately they would decide it was gross because those things don't go together.  I figured they were missing out and more for me!
  • 3 oz cream cheese, softened, divided
  • 1 Tbsp orange juice
  • 1/4 C diced cooked bacon
  • 1/4 C shredded Cheddar cheese
  • 4 slices bread
1.  In a medium bowl and using a hand mixer, beat together orange juice and 2 ounces of cream cheese.  Stir in bacon, add remaining cream cheese, and beat until combined.  Add Cheddar cheese and stir until fully incorporated.  Spread half of mixture onto each of two slices of bread, top each with remaining bread slices.

Robyn's notes: I use no-pulp OJ because it's what I prefer to drink, but I also think it's the best texture for the filling.  I prefer a fairly plain bread for this--white, potato, similar--because I like to taste the filling, but whatever favourite bread is preferred is fine.  Watch me demonstrate this recipe on youtube!

**** 4 Stars: Very Good.  Enjoyed by us both, I will make this frequently.

Wednesday, July 13, 2016

Vintage Cheese Ramequins


One of my Christmas gifts this past year was a vintage 1909 Cooking for Two cookbook by Janet McKenzie Hill.  Quite a few of the recipes can still be made today with a minimum of tweaking, because Ms Hill attended the Boston Cooking School, where recipes written in the style we know them today really took off.  Unfortunately, Ms Hill did tend to use the same recipe in more than one of her cookbooks, which means that this particular one was not actually a 2-person yield originally.  I've reduced it and updated a couple things (baking temperature and time, for example).  I am, though, using her original spelling for the recipe name. 
  • 1 1/2 Tbsp melted butter (plus additional butter for ramekins)
  • 1/4 tsp salt
  • 1/4 tsp paprika
  • 1/4 C + 2 Tbsp plain bread crumbs
  • 2 oz Cheddar cheese, shredded
  • 1 egg, beaten
  • 3/4 C milk
1.  Preheat oven to 350°F.   Butter inside of two ramekins or custard cups and set aside.
2.  Combine melted butter, salt, paprika, bread crumbs, and cheese, mixing thoroughly.  Set aside.
3.  Add milk to egg and stir into cheese mixture.
4.  Pour evenly into buttered ramekins.  Place ramekins in a casserole dish and surround with hot water (bain-marie) to about half the height of the ramekins.  Bake at 350°F for 45-50 minutes or until a toothpick inserted near the center comes out clean.  Serve hot before they deflate. 

Robyn's notes: The baking cheese smelled fantastic, but I admit I don't eat a lot of souffles because I don't care for the texture of the moist curds inside.  This is basically a much easier cheese souffle, so while it was good, it wasn't a big treat for me.  If desired, after buttering the ramekins, sprinkle them with freshly grated Parmesan cheese on the bottom and sides.  This will form a crust around the finished dish.  Watch me demonstrate this dish on youtube!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Thursday, July 7, 2016

Black Bean-Smothered Sweet Potatoes


Great last-minute summer dish, especially for vegetarians! 
  • 2 medium sweet potatoes
  • 1 can (15oz) black beans, rinsed and drained
  • 1 medium tomato, diced
  • 2 tsp extra virgin olive oil
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/4 tsp salt
  • 2 Tbsp sour cream
  • 2 Tbsp chopped fresh cilantro
1.  Prick sweet potatoes with a fork in several places.  Microwave on High until tender all the way to the center, 12 to 15 minutes.  When cooked, set aside to cool.
2.  Meanwhile, in a medium microwave-safe bowl, combine beans, tomato, oil, cumin, coriander, and salt; microwave on High until just heated through, 2 to 3 minutes.  
3.  When just cool enough to handle, slash each sweet potato lengthwise, press open to make a well in the center, and spoon the bean mixture into the well.  Top each with a dollop of sour cream and a sprinkle of cilantro.

Robyn's notes: this went so quickly and easily, and the cumin made the kitchen smell fantastic!  Many people hate cilantro, feel free to leave it out if you're one of them.  Unfortunately this contains several ingredients that I can't eat, so it won't be made often in this house.  Watch me demonstrate this recipe on YouTube! 

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Wednesday, June 29, 2016

Meat and Potato Pies

  • 1/2 lb ground beef
  • 1/4 C plain bread crumbs
  • 2 Tbsp + 2 tsp ketchup
  • 1/4 tsp salt
  • 1/2 C frozen mixed vegetables, thawed
  • 1 C prepared warm mashed potatoes
  • 1/2 C shredded Cheddar cheese (optional)
1. Preheat oven to 375°F.  In medium bowl, combine ground beef, bread crumbs, ketchup and salt; mix well.  Press mixture in bottom and up sides of two ungreased mini pie pans.  Bake at 375°F for 5-7 minutes.
2.  Stir vegetables into mashed potatoes, set aside.
3.  Remove beef crusts from oven; pour off any drippings.  Spoon potato mixture evenly into partially baked crusts.  Return to oven; bake an additional 5 - 8 minutes, or until beef crusts are thoroughly cooked and potatoes and vegetables are thoroughly heated.
4.  If desired, sprinkle tops with cheese just before the last 5 minutes of baking.

Robyn's notes: if mini pie pans are not available, two ramekins/cocottes or custard cups, as long as they are oven-safe.  The mashed potatoes can be warm or hot, just not cold.  They can be leftovers, or freshly made for the occasion, and instant will work.  If using a custard cup or any other container that size, your crust will be thinner and therefore cook faster.  Watch me demonstrate this video on youtube!  

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Tuesday, June 28, 2016

Greek Yogurt Parfaits

I made this last year for my sweetheart's birthday and completely forgot to get a picture.  I'm not a big consumer of Greek yogurt, but have found one brand that I like (interestingly, a store brand), which is apparently no longer being sold.
  • 1 C vanilla Greek yogurt
  • 2 Tbsp honey
  • 2 Tbsp raisins
  • 2 Tbsp toasted sliced almonds
1.  Spoon one quarter of yogurt into each of two thin glasses or parfait cups.  Top with one quarter of honey, raisins, and almonds.  Repeat these layers and serve.

Robyn's notes: he had requested a birthday dessert without sugar, and since we were having lamb with a pomegranate glaze for dinner I thought this would be light and refreshing to follow it.  It had the added benefit of being very quick, especially nice after having spent the afternoon preparing and cooking the entree.  I used golden raisins, but either sort will work.  

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Monday, June 27, 2016

Salmon with Asparagus and Herb Vinaigrette


I actually made this for my sweetheart's birthday 3 years ago, while on my hiatus from this site.  It went far more quickly than I expected. 
  • 2 (6-ounce) center-cut salmon fillets, about 1 1/2 inches thick
  • salt and pepper
  • 1/4 C olive oil, divided
  • 1 Tbsp butter
  • 1 pound thick asparagus, tough ends trimmed
  • 1 small shallot, minced
  • 4 tsp fresh lemon juice
  • 2 tsp minced fresh parsley, basil, or mint leaves
  • 1/2 tsp Dijon mustard
1.  Pat salmon dry with paper towels and season with salt and pepper.  Heat 2 Tbsp oil in 10-inch nonstick skillet over medium-high heat until just smoking.  Carefully lay salmon in skillet, skin side up, and cook until well browned on first side, about 5 minutes. 
2.  Flip salmon over, reduce heat to medium, and continue to cook until center of thickest part of fillets is still translucent when cut into with paring knife and instant-read thermometer inserted in thickest part registers 125°, about 3 minutes longer.  Transfer salmon to platter, tent loosely with foil, and let rest while cooking asparagus. 
3.  Wipe out skillet with paper towels, add butter and 1 tsp more oil, and heat over medium heat until butter has melted.  Add half of asparagus to skillet with tips pointed in one direction and add remaining spears with tips pointed in opposite direction.  Sprinkle with 1/8 tsp salt and gently shake asparagus into even layer. 
4.  Cover and cook until spears are bright green and still crisp, about 5 minutes.  Uncover, increase heat to high, and continue to cook until spears are tender and well browned on one side, 5 to 7 minutes, using tongs to move spears from center of pan to edge of pan to ensure all are browned.
5.  Meanwhile, whisk remaining 3 Tbsp oil, shallot, lemon juice, parsley, and mustard together in small bowl and season with salt and pepper to taste.  Transfer asparagus to platter with salmon, drizzle with vinaigrette, and serve. 

Robyn's notes: this is probably his favourite meal I've ever cooked for him.  The whole time he was eating it he raved about how good it was.  I can't eat salmon, so I took his word for it.  

***** 5 Stars: Excellent. A favourite for both of us, I will make this repeatedly

Wednesday, June 22, 2016

Goat Cheese Stuffed Chicken Breast

With Couscous and Strawberries & Cream


This recipe actually came from my old health insurance company.  If I opened their recipe section every day for a month they would send me a Visa gift card, so I absolutely followed through.  Their formatting was awkward and I've made a change, but the nutritional info they provided (see below) is still accurate.
  • 2 boneless skinless chicken breast halves, 3.5oz each, pounded to 1/4 inch thickness
  • salt and pepper to taste
  •  1 oz reduced-fat goat cheese (or feta cheese)
  • 4 oil-packed sun-dried tomatoes, drained and diced  
  • 1/2 C frozen spinach leaves, thawed and drained (or fresh spinach, wilted, see below)
  • 1 Tbsp olive oil
1.  Preheat oven to 375°F.  Season both sides of chicken with salt and pepper. 
2.  Combine cheese, tomatoes, and spinach.   Spread mixture down center of each chicken breast.  Roll up and secure with toothpicks.  Place chicken on baking sheet and brush with olive oil.
3.  Bake for 30 minutes, or until juices run clear.
4.  Serve with  1 1/2 C cooked whole wheat couscous (not gluten-free!) and finish with 1 C sliced strawberries topped with 3 Tbsp light whipped cream.

Robyn's notes: I never buy frozen spinach, but I always seem to have fresh baby spinach in the fridge.  Therefore what I've done in making this is to wilt the fresh spinach.  I stem my spinach, then place the leaves in a small skillet with about a Tablespoon of water, then cook on medium-high, gently stirring, for 3-4 minutes or until wilted.  Then I remove the leaves to a paper towel.  Remember that spinach cooks down, so for 1/2 C of prepared leaves about 1 C fresh are needed.  Meal is gluten-free if using a different side dish, like rice.  The nutritional info includes the side dish and dessert.  Watch me demonstrate this recipe on youtube!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

 Nutritional Information: 766 calories; 30g fat; 9g saturated fat; 62g protein; 66g carbohydrate; 15g fiber; 412mg sodium

Monday, June 13, 2016

Pear Butter

Served over Baking Powder Biscuits, shown above.
  • 3 lbs pears
  • 2 C sugar
  • 1/2 tsp grated orange peel
  • 1/4 tsp nutmeg
  • 2 Tbsp + 2 tsp orange juice
1.  Wash pears, core, peel and slice. 
2.  Combine pears and 1/4 C water in a large saucepot.  Simmer until pears are soft.  Puree using a food processor or food mill, being careful not to liquefy.
3.  Measure 1 quart pear pulp, combine with sugar in a large saucepot, stirring until sugar dissolves.  Add remaining ingredients.  Cook until thick enough to round up on a spoon.  As mixture thickens, stir frequently to prevent sticking. 
4.  Ladle hot butter into hot jars, leaving 1/4 inch headspace.  Remove air bubbles, adjust two-piece caps.  Process 10 minutes in a boiling-water canner at sea level, increasing 1 minute for every additional 1,000 feet elevation.

Yield: 5 half-pints

Robyn's notes: I made this the same day I made Spiced Peach Butter, and while he didn't have a preference between the two, enjoying them both, I admit I preferred this one slightly.  It had such a fresh, summery feel that I didn't want to stop eating it!  I did make one error with this, taking a phone call while the pulp was cooking.  I knew that the peach butter had cooked for over 25 minutes uncovered, so I covered this batch and stirred less frequently.  At the end of my phone call I realized I was approaching that 25 minute mark, and rushed to stir.  It had started to stick while I wasn't watching it, and a small amount of the butter scorched.  Fortunately it didn't give a burned flavour to the whole batch, and I got to it in time, but it's a good reminder to focus on one task at a time. 

**** 4 Stars: Very Good.  Enjoyed by us both, I will make this frequently.

Friday, June 10, 2016

Spiced Peach Butter

Served over Baking Powder Biscuits, shown above.
  • 2-2.5lbs peaches
  • 2 C sugar
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cinnamon
1.  Wash and blanch peaches.  Put peaches in cold water; peel, pit, and slice peaches. 
2.  Combine peaches and 1/4 C water in a large saucepot.  Simmer until peaches are soft.  Puree using a food processor or food mill, being careful not to liquefy. 
3.  Measure 1 quart peach pulp, combine with sugar and spices in a large saucepot.  Cook until thick enough to round up on a spoon.  As mixture thickens, stir frequently to prevent sticking.
4.  Ladle hot butter into hot half-pint jars, leaving 1/4 inch headspace.  Remove air bubbles, adjust two-piece caps.  Process 10 minutes in a boiling-water canner at sea level, increasing 1 minute for each additional 1,000 feet elevation.

Yield: about 5 half-pints

Robyn's notes: the only peaches available to me were cling, where I'd rather have had freestone.  While peeling went surprisingly well, I mangled the heck out of each peach in attempting to get the pits out.  For the peeling process I had each peach in the boiling water for a full 60 seconds, while my instructions suggested 30-45.  However, I had canned peaches in light syrup the previous day and found them very hard to peel, and remembering that water boils at 208F at my altitude, felt that the longer blanch might help.  It definitely did, after each peach had been moved to a bowl of ice water for a couple minutes the peels slid right off.  The thickening took longer than anticipated, I was cooking the pulp for more than 25 minutes before I decided it was probably good enough.  Again, at this altitude, everything takes longer to cook.  We definitely liked this, and when I asked if he had a preference between the two flavours of fruit butter I made that day he said no.  Personally, I felt that this was slightly more of a winter dish, but that's probably because I made the spiced version, and I associate those spices more with the holidays.  It can also be made as plain peach butter, by omitting the ginger, nutmeg, and cinnamon.

*** 3 Stars: Good.  At least one of us liked this enough for me to make it again, but not often

Thursday, June 9, 2016

Old-Fashioned Baking Powder Biscuits


My favourite biscuits of all time, my mom has been making these as long as I can remember.  When I struck out on my own for the first time she made me a recipe binder with some well-loved dishes, several of which she reduced to serve fewer people.  The original recipe made 8-9 biscuits, my mom did the work of cutting it down to this form.
  • 1 C flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 C shortening
  • 1/3 - 1/2 C milk
1.  Preheat oven to 450°F.
2.  In a medium bowl, combine flour, baking powder, and salt.
3.  Using a fork or two table knives, or a pastry blender, cut shortening into flour mix until consistency of coarse meal.
4.  Add milk beginning with smaller amount; stir with fork until mixture leaves sides of bowl and forms a soft, moist dough, adding additional milk one Tablespoon at a time, if necessary to achieve desired consistency.
5.  On floured surface, toss lightly until no longer sticky.  Roll out to 1/2 to 1 inch thick; cut with 2 inch floured cutter or cut into squares with serrated knife or dough blade.
6.  Place on ungreased baking sheet.  Bake at 450°F for 8 to 12 minutes or until light golden brown.  Serve hot.  Yield: 4 biscuits

Robyn's notes: to make these into buttermilk biscuits, add 1/8 tsp baking soda to flour mix and substitute buttermilk for milk.  For cheese biscuits, add 2oz shredded Cheddar cheese to flour-shortening mixture.  Bake on greased baking sheet.  These are a big hit around here, and we will both eat basically as many as are available, so it's good to limit it to making fewer.  You can watch me prepare these biscuits on youtube!  

***** 5 Stars: Excellent. A favourite for both of us, I will make this repeatedly
 

Monday, May 30, 2016

Now on YouTube!

I've been wanting for a long time to start uploading cooking demonstration videos, but had to wait until Google+ was uncoupled from YouTube.  First video covers one of my more popular recipes, Small-Batch Chocolate Chip Cookies.


Sunday, February 14, 2016

Soft Pretzels


I made these for a care package for my sweetheart for Valentine's Day.  He's still trying to avoid sugar as much as possible, which means no red cupcakes or pink cookies or similar, and I despaired at finding something visually related to the holiday until the light dawned: heart-shaped pretzels!  The recipe would make 4 pretzels, I used it to make 2 plus a bunch of pretzel bites. 
  • 3/4 C warm water, 110-115°F
  • 1/2 Tbsp sugar
  • 1 tsp kosher salt
  • 1/2 envelope active dry yeast (1 1/8 tsp) (not rapid rise)
  • 11 oz all-purpose flour
  • 1 oz unsalted butter, melted
  • Vegetable oil
  • 1/3 C baking soda
  • 2 C cold water
  • pretzel salt (or kosher salt)
1.  Heat oven to 350°F.  Combine the warm water, sugar and salt in the bowl of a stand mixer and sprinkle the yeast on top. Set aside for 5 minutes, or until the mixture foams.
2.  Add flour and butter and, using dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, 3 to 4 minutes.
3. Remove dough from the bowl, clean the bowl, then oil it well. Return the dough to the bowl, cover with plastic wrap, and set aside in a warm place for 50 to 55 minutes, or until the dough has doubled in size.  At the same time, spread baking soda on a baking pan and bake at 350°F while dough is rising - about 55 minutes.  Be very careful when removing pan from oven!  Do not breathe in the soda dust!
4. Turn oven heat up to 375°F. Line sheet pan with parchment paper and lightly brush with oil. Set aside.
5. Add baked soda to cold water, stir to dissolve. Turn dough out onto a lightly oiled work surface and divide into 4 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, and, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place into cold water solution and allow to soak for 3-4 minutes. Repeat with the remaining pieces of dough.
6. Remove pretzels from water using a large flat spatula or spider. Place onto lined pan and sprinkle with salt.  Allow to air-dry for 15 minutes.  Move to a fresh section of the pan and bake at 375°F for 20-25 minutes, watching for appropriate browning. Cool on a rack for 5 minutes before serving.

Robyn's notes: this is multiple recipes from other sources combined and reduced.  I can't eat anything that requires chewing at the moment (just had surgery), so no star rating or opinion on finished product until he gives me his feedback.  This was actually a very easy baked good to make, even though there are so many steps.  For the pretzel bites, I let them air-dry for about 10 minutes instead of 15, and baked for about 10 minutes instead of 20.  Each was about an inch of dough prior to baking.

Tuesday, December 8, 2015

Couscous Pancake with Topping Options



  • 1 C cooked couscous, cooled
  • 1 1/2 Tbsp beaten egg
  • 3 Tbsp dried grated Parmesan cheese (Kraft)
  • olive oil
1.  Mix together couscous, egg, and cheese.
2.  Heat about 1 Tbsp oil in small nonstick skillet over medium-high heat.  Spoon one-fourth of couscous mixture into oil in skillet and flatten into a pancake.  Cook, uncovered, 3-4 minutes or until underside is golden.  Turn with large spatula and cook other side.  Repeat with remaining couscous mixture until four pancakes have been cooked.

Robyn's notes: I ate one of these pancakes alone, sprinkled with a bit of extra Parmesan, and liked it but definitely felt it would be a good base for something more.  Since the couscous I used was Parmesan flavour, I thought chicken with marinara sauce and a bit more Parmesan would go well, but have made so many things with marinara sauce recently that I wanted to branch out a bit.  Two pancakes I topped with about 1.5 oz each diced cooked chicken breast, then about a Tbsp each of marinara sauce, and sprinkled fresh Parmesan over the top.  Quite good!  The other two pancakes I topped with again about 1.5oz each diced cooked chicken breast, then about a Tbsp each of chunky applesauce, and sprinkled just a bare amount of grated Cheddar over top.  Also good, and the sweet from the applesauce was a good addition, though in this case I think I preferred the first toppings.

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often 

One of my xmas gifts was a waffle-maker, which I had wanted for years, and I swore I was going to "waffle everything".  So I used this recipe to make a couscous waffle, which I have done several times.  It's good, though the pancake is a bit better. 

Friday, December 4, 2015

Slow-Cooker Tomato Chicken Bake


This recipe has gone through some adjusting, but I was determined to find an easy way to use up some leftover pasta sauce that was in the fridge. 
  • 1 C rigatoni (no substitutions)
  • 2 boneless, skinless chicken breast halves (6 oz total)
  • 1/4 C mozzarella cheese, shredded
  • 1 1/2 C marinara sauce
  • 2 Tbsp water
1.  Spray the inside of a 1.5 quart slow-cooker with cooking spray.  Pour pasta into crock, spreading to cover bottom.  Place chicken on top of pasta and top with cheese.  Pour marinara sauce over chicken and pasta, add water to crock.  Cook on LOW for 5 hours.

Robyn's notes: the pasta will not be al dente, because of the long cook time, but part of the point was that I wanted a recipe that I could just toss together and not worry about until dinnertime.  A medium sized, good thick pasta is necessary to hold up without becoming mush, which is why the rigatoni.  I used Barilla brand because it's the best quality my market sells and therefore the most heavy-duty.  Even penne is not as thick as rigatoni, despite being a similar shape.  The end result is not hugely exciting, but it's hearty, filling, and tasty, and requires so little work that it's worth making.

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often