It's been a long time..........

Hi There,

It's been a long time since I've posted to my blog.  I've missed cooking and sharing with you.  I wasn't feeling very well this Spring, and the last thing I wanted to do was cook.  I feel much better now, so I'm hoping to be able to share more often. 

Summer is here!  It's my favorite time of year for food.  I absolutely love fresh vegetables.  I cook them all summer.  Some I freeze, some I eat.  I've never been a meat eater.  I can't remember the last time I had a steak.  I will eat a hamburger on occasion but not much else.  Hence the reason I love summer and the abundant vegetable crop that is grown locally.  There's a farm near my work called Clover Nook in Bethany.  If you ever get a chance, stop by there and grab some corn.  It is the very best I've ever tasted.  It's picked fresh each morning and it's amazing.  I promise you won't be disappointed.  They have several other vegetables that they grow too.  I stop there almost daily in the summer.  I have even changed my husband from a no-vegetable eater to one that enjoys the summer crop too!!

Today I decided to clean out the refrigerator.  When I go grocery shopping I buy things that I have every intention of using during the week.  Then life happens and I never seem to have time.  So on Fridays, when I can take the day off, I try to cook what I have left from the past week.  Today it was stuffed peppers.  I know most people stuff their peppers with some kind of meat.  But, as I stated earlier, I don't like meat.  So mine are vegetarian.  But I promise they're just as good as the meat stuffed ones!!!

Stuffed Red Peppers

4 red peppers
1 cup uncooked rice
1 onion
1 clove garlic
1 box chicken broth
1/2 cup Parmesan cheese
1/2 cup flavored bread crumbs
1/2 cup shredded cheddar cheese
1/2 cup frozen peas

Cut the red peppers in half and clean out the inside. 
In a saute pan, put a bit of evoo and sweat the onion and garlic for about 10 minutes.  Add the uncooked rice.  Toast the rice for 2 minutes and add the box of chicken broth.  Cover and simmer until rice is cooked.  Rice should be "wet" when done.  Don't overcook it.  Taste for salt and pepper if needed. 

Put rice mixture in a bowl and add the cheeses and bread crumbs.  Let sit for 5 minutes for the bread crumbs to absorb the liquid from the rice.  Add the peas.

Stuff the peppers and bake on 350 for about an hour or until slightly browned. 

Enjoy!!!
Love,
Beth

Sunny Morning Muffins

Hi There,
Today we're having a blizzard in CT so what else is there to do but bake.  I started the day with these great berry muffins.  When I eat them they make me think spring is right around the corner.  I can only hope!!!

Sunny Morning Muffins
1 cup strawberries, chopped
1/2 cup raspberries
2 Tablespoons sugar

1 1/2 cup flour
pinch cinnamon
1/2 teaspoon baking soda
1/4 teaspoon nutmeg
1 teaspoon salt

1 ripe banana, mashed
1 cup sugar
2 large eggs
1/4 cup canola oil
1 lemon, zested
1 cup chopped walnuts

Pre heat oven to 350 degrees.  Put liners into a muffin tin for 12 muffins.
In small bowl mix berries and 2 T sugar.  Stir and let sit for 15 minutes.
In small bowl mix flour, cinnamon, baking soda, nutmeg and salt.
In large bowl mix banana, sugar, eggs, oil and lemon zest.  Stir in berries and nuts.  Do not over mix.
Scoop batter evenly into cups (I use an ice cream scoop).  Bake for 30 minutes or until toothpick comes out with a few crumbs but not wet. 

Enjoy!!
Love,
Beth

What are you cooking for Super Bowl?

Hi There,
How have you been?  I took the month of January to regroup and relax.  Brad and I went on vacation and re-energized ourselves.  It's amazing how much the months of September through December take out of us.  Not only is it our busiest time at work, but then add all the holidays, holiday parties, holiday cooking, etc and for us, it spells EXHAUSTION. 

Today is Super Bowl Sunday, one of the most celebrated non-holidays of the entire year.  Each year I try something different.  This year I decided on Shepherd's Pie.  I'm babysitting for 4 of our 5 grandchildren this weekend so I had to think of something easy but yet comforting.  I think Shepherd's Pie fits the bill. 

Basically Shepherd's Pie is anything you want it to be.  You can layer anything that you like.  This is how I make it, but there are many, many variations. 

Shepherd's Pie

One pound ground turkey meat
one cup gravy
two cups frozen corn
two yams, cooked
four cups mashed potatoes
1/2 cup grated cheddar cheese

Saute the ground turkey until browned.  Add salt and pepper to taste.  Using a slotted spoon, take turkey out of pan leaving juices.  Place in the bottom of a casserole dish.  Cover with gravy.  Top with corn. 
Take the cooked yams and slice, placing the slices on top of corn.  Top with mashed potatoes and sprinkle with grated cheddar.  Cook at 350 degrees for about 30 to 40 minutes until bubbly. 

**  I have been known to use store bought gravy and instant potatoes but don't tell anyone :). 

Enjoy!!
Love
Beth

Cinnamon Buns

Hi There,
As I mentioned in my last post, I'm in love with all things cinnamon so this recipe shouldn't surprise you.  Do you love the franchise Cinnabon as much as I do?  If yes, then this is the recipe for you.  It's as close to the mall-buns as I've ever tasted.  I sure hope you try this one.  I'm actually thinking about giving some of these as Christmas presents.  Please, please let me know if you try them.  I'd love to hear what you think of them.

For the dough:
1 cup whole milk
1 packet active dry yeast - 1/4 ounce
1/4 cup sugar and 1/4 teaspoon sugar
4 tablespoons butter - melted
1 large egg yolk
1 1/2 teaspoons vanilla extract
2 3/4 cups flour
3/4 teaspoon salt
1/2 teaspoon grated nutmeg

For the filling:
1 stick butter - very soft
1/2 cup sugar
3 tablespoons cinnamon

For the glaze:
2 cups confectioners sugar - sifted
1/3 cup heavy cream
4 tablespoons butter - melted

Warm the milk in a saucepan until it reaches about 100 degrees.  (Don't over heat or it will kill the yeast.)
Remove from heat and sprinkle package of yeast and 1/4 teaspoon on top of milk.  Do not stir.  Cover and let sit for 5 minutes until foamy.  Whisk in butter, yolk and vanilla.

Whisk together the flour, 1/4 cup of sugar, salt and nutmeg into the bowl of a mixer.  Make a well and add the yeast mixture to the center.  Using a dough hook, knead the dough on low until it gathers around the hook, about 5 minutes.  If the dough is too sticky, add up to 2 tablespoons of flour. 

Remove the dough and shape into a ball.  Spread some butter in a bowl and place the dough in the bowl to rise for 1 hour 15 minutes. 

Roll the dough on a lightly floured surface into a rectangle about 12 X 14 inches.  Mix together the cinnamon and sugar for the filling.  Spread the butter on top of the dough leaving about 1/2 inch toward the top of the rectangle.  Sprinkle all of the cinnamon/sugar onto the butter.  On the 1/2 inch that is still exposed, spread a bit of water. 

Starting nearest you, roll the dough up and seal at the watered end.  Cut the rolls about 1 1/2 inches thick.  Place them in a buttered 13 x 9 pan, cut side down.  Cover and let rise for 40 minutes. 

Preheat oven to 325 degrees and bake for 30 to 35 minutes until golden brown.  Make the glaze and after rolls have cooled to warm, spread the glaze on top. 

These rolls are best eaten warm but are still delicious at any temperature!!! 

Enjoy!!!
Love,
Beth

Spice Muffins

Hi There,
I love this time of year.  Not just because the Christmas holiday season has everyone hustling around, but because its dark when I get home from work and I don't feel the "need" to do anything but cook dinner and curl up in my favorite blue chair in front of the fire.  This is my nightly routine and it stirs up memories of cookies baking and the smell of the "warm" spices that I love so much.  My "warm" spices are cinnamon, ginger, cloves, nutmeg and allspice.  These define the winter months to me.  I'm basically addicted to cinnamon.  Anything that has this wonderful spice in it, I love.  I use it as often as possible. 
My friend Donna told me about a Facebook page called The Alchemist.  It shares many wonderful recipes.  When I saw this recipe, I knew immediately that I had to try it.  I think these muffins are pretty close to perfection.  I hope you do too!

Spice Muffins:
2 cups flour
1 cup brown sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 1/2 teaspoons cinnamon
3/4 teaspoon allspice
1/4 teaspoon cloves
1 1/2 teaspoon ginger
1/2 teaspoon nutmeg

2 large eggs
1 1/4 cup sour cream
1/3 cup vegetable oil
1/4 cup applesauce
2 teaspoons vanilla

Topping:
cinnamon sugar
confectioners sugar
water


This recipe makes about 12 muffins. 
Preheat the oven to 375 degrees.  Spray a muffin tin or use paper muffin cups. 

In a large bowl, whisk together all the dry ingredients and set aside.  In a smaller bowl, whisk together the wet ingredients.  Pour the wet into the dry and stir.  Fold gently, just enough to mix.  Do not over mix or muffins will be tough.  Scoop the mixture into the muffin pan (I use an ice cream scoop).  Sprinkle each muffin with cinnamon sugar.  Bake for 18 to 20 minutes until toothpick comes out clean. 

While muffins are baking, mix a small amount of conf sugar with water.  After the muffins have cooked, drizzle this mixture over top. 

I hope you enjoy these muffins with a nice cup of coffee in front of your fire!!

Love,
Beth

Butternut Squash and Apple Soup

Hi There,
I love this time of year.  Not only because God uses His paintbrush to create beautiful colors, but because it's the best time of year for food!!  Don't get me wrong, I was just as sad as everyone to see summer go......... however, nothing makes me forget summer faster than the smell of dried leaves and apples!  It brings me right to the kitchen where I instantly think about comfort food.  Soup, roasts, pies, - anything that takes a long time to cook and fills my house with an aroma that brings me right back to my mother's kitchen. 
Soup to me is the classic comfort food.  It feels good to cook, good to smell and good to eat.  Here is the soup that I usually start the season off with.  Butternut squash, with it's creamy texture, is on the top of my soup list. 
I forgot to take a picture before we ate it for dinner last night.  So sorry........... but you can envision a beautiful pumpkin colored soup that is like velvet to stir...................

2 tablespoons butter
2 tablespoons oil
1 butternut squash - peeled and cut into cubes
2 medium sized onions - chopped
2 carrots - peeled and cut into 1 inch pieces
3 apples - peeled and cut into 1 inch pieces
salt and pepper
2 - 26 oz containers of chicken stock (I use Swanson)
pinch of cinnamon
pinch of dried thyme
2 more tablespoons butter

In a large pot, heat butter and oil.  Add onion and carrots and saute for 5 minutes.  Add squash.  Cook for another 5 minutes.   Add apples, and all remaining ingredients except the last 2 T of butter.  Cook until all vegetables are soft.   Turn off the heat and let the soup sit for about 1/2 hour.  If you have an immersion blender, use it to puree the soup.  If not, then use your blender, smoothing the soup in batches.  Be careful - hot liquid expands so don't fill the blender to the top. 

Return all pureed soup back to pot and reheat slowly.  Add the last two T of butter and melt right before serving. 

This recipe makes enough for you to eat and still have some to freeze. 

Enjoy!!
Love,
Beth

Is September almost over yet????

Hi There
Most of you know that September is a difficult month for me.  My stress level is very high and my patience level is very low.  Unfortunately I don't have the time or the energy to spend any time in the kitchen, doing my favorite thing - cooking.  I sure am hoping that October will be better and that I'll be able to share lots of new recipes with you.  So on that note, I really don't have much to share today other than a tip.  Here it is:

Are you a mushroom lover?  Do you like sauteed mushrooms over your steak or as a side dish to almost anything?  Well here is a trick - when you saute your mushrooms, don't salt them until they are completely cooked.  Put some butter and evoo in a pan, with a little pepper, and saute until browned.  If you do it this way, they will remain soft and juicy.  If you add the salt before they are cooked, it will deplete all the moisture in the mushroom and they will become tough and dry. 

That's all I have for today.  Please pray for my sanity!!! 

Enjoy!

Love,
Beth