Last week we brought home a bunch of first-crop rhubarb from my mom. It is so sweet and delicious this year- Zander keeps nibbling on it straight up, not even dunking it in sugar. I promptly made our old favorite Rhubarb Custard Bars as a way to celebrate the first rhubarb of the season. It was as delicious as I’d remembered, though I did make a few changes. Namely, I got rid of the fat free ingredients as well as the cool whip called for. Instead I used full fat cream cheese and I whipped up some cream from a local dairy to use instead of the frozen product. They are so good, except that my little rhubarb lover is not a fan. He asked me if I could make a strawberry rhubarb pie, so I went in search of a recipe.
I was positive that I’d recently seen a feature for rhubarb in Eating Well magazine, so that was the first place I went to look. I was rewarded with a recipe for Mini Strawberry Rhubarb Pies. I had everything on hand to make the recipe except almonds, and a quick stop at the grocery store remedied that. I followed the recipe almost exactly for a while. The crusts came together easily enough with the aid of a food processor, and they smelled fabulous while baking up. I used a 1/4 cup measuring cup to scoop the crust into the muffin tins and it worked out to be enough for 12 cups exactly.
Once my crust was made, I turned my attention to the filling, and this was where I made my error. I read the recipe that called for pulverizing instant tapioca, and that seemed such an odd step to me. It’s already instant tapioca, why wouldn’t it work just using it right out of the package. Well, it didn’t. I should have pulverized the tapioca like the recipe indicated. It still thickened my filling, but we had small bits of tapioca throughout instead of a nice smooth filling. It was strange. Fortunately, we didn’t notice my error at all in the finished product, but for future reference, follow the directions and grind the tapioca in a coffee/spice grinder.
I also had significantly more filling than what was needed for the cups, but again, that may be my error, as I was pretty generous with the 2 cups of both rhubarb and strawberries called for. I filled the cups, and then sprinkled each up with the reserved topping and baked them. It smelled absolutely amazing in here while they baked! They cooled on a rack, and then because I’d sprayed the cups with cooking spray (coconut oil spray), the mini pies slid right out.
Stunning to look at, we were all eager for a taste. They turned out nicely, and I would love to make these for company or for a bake sale, save for one small detail. These were not sweet enough. It’s strange to say, and I should have expected it from an Eating Well dessert, but there just wasn’t enough sweetness to these to make me think they were dessert. We all agreed they needed more, and it was Abigail who suggested adding a bit of brown sugar to the crust. I totally agree- just 1/4 cup of brown sugar added to that crust would make a huge difference. The filling was fine as is- especially if you served them with lightly sweetened whipped cream. But the crust tasted a bit too savory to me- like it was meant to be a crumb crust for an egg bake or something.
Anyway, overall, the recipe is a hit. We have been enjoying the mini pies, even though they are not quite what we would like in a dessert. I added a small drizzle of real maple syrup to one yesterday and it added the right amount of sweetness. This is a great spring stunner to make while the rhubarb is in abundance.
Mini Strawberry Rhubarb Pies
from Eating Well Magazine
- 1 cup chopped almonds, divided
- 1 1/2 cups white whole-wheat flour
- 1/2 cup sugar
- 1/2 teaspoon salt
- 4 tablespoons cold unsalted butter, cut into small pieces
- 1 large egg
- 2 tablespoons canola oil
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 2 tablespoons instant tapioca
- 2 cups chopped rhubarb, fresh or frozen (thawed)
- 1/3 cup sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- 2 cups chopped strawberries, fresh or frozen (thawed)
- To prepare crust & topping: Combine 3/4 cup almonds, flour, 1/2 cup sugar and 1/2 teaspoon salt in a food processor; pulse until the nuts are finely ground. Add butter; pulse until well incorporated.
- Whisk egg, oil, vanilla and almond extract in a small bowl. With the motor running, add the mixture to the food processor. Process, then pulse, scraping down the sides if necessary, until the mixture begins to clump, 30 to 45 seconds (it will look crumbly). Measure out 1/4 cup of the mixture and combine in a bowl with the remaining 1/4 cup almonds; set aside for the topping.
- Preheat oven to 400°F. Generously coat a 12-cup nonstick muffin tin with cooking spray.
- Using clean hands, press about 1/4 cup of the crust mixture into the bottom and all the way up the sides of each muffin cup. Prick the bottoms with a fork.
- Bake until the crusts are set and the edges are just beginning to brown, 6 to 8 minutes. Let cool on a wire rack.
- Reduce oven temperature to 350°.
- To prepare filling: Process tapioca in a spice grinder, mini food processor or blender until finely ground. Combine with rhubarb, sugar, vanilla and salt in a large saucepan. Cook over medium heat, stirring frequently, until bubbling, thickened and the rhubarb is starting to break down, 5 to 8 minutes. Remove from heat and stir in strawberries. Divide the filling among the crusts (a generous 2 tablespoons each). Sprinkle with the reserved topping.
- Bake the mini pies until the topping is beginning to brown, 25 to 30 minutes. Let cool in the pan for at least 30 minutes. Loosen the edges with a paring knife, then gently pry the pies out of the tin with a butter knife. Serve warm or room temperature.
We were gifted some of the first asparagus of the season the other night. We seldom eat it unless it is freshly harvested, because there is just no comparison between the two. Store-bought asparagus is okay, but freshly picked asparagus really tastes like fresh asparagus! I spent a good part of the day yesterday musing on how exactly I was going to cook up this bunch of tender green spears. I had initially planned on grilling it, as we were having pork chops on the grill already. But then I remembered that my veggie basket rusted out and I need to get a new one, so I had to change course.
Many years ago I regularly made a Roasted Asparagus with Balsamic Browned Butter from an early issue of Cooking Light. I honestly haven’t made that in years, or even thought about it, really. But as soon as I thought about it, I knew that was what I had to make. Only, I thought I was remembering the directions, sort of, and in the end, actually had a much quicker and easier dish on the table that was completely different from the original.
I started by putting two tablespoons of butter in my pan over medium-high heat. As soon as it started to give off that toasty, nutty fragrance, I tossed in my raw asparagus to quickly pan-sear in that browned butter. I tossed the asparagus a few times for about two minutes, and then sprinkled them very lightly with salt and with pepper. I went lightly on the salt because the butter was already salty, as was the soy sauce I was about to add. I tossed the asparagus for about two more minutes, and then added my soy sauce and balsamic vinegar to the pan. I used very little- just a 1/4 teaspoon of soy and 1/2 a teaspoon of balsamic. It was enough. It married with the browned butter and asparagus perfectly to give a toasty/caramelized/tangy-ness to the asparagus. We loved it.
Of course, I was certain this recipe was already on the blog, so didn’t take a picture before every spear was consumed (and not by the asparagus hating children).
So first I didn’t even follow the recipe correctly. (I did link to the original above, so you can try it if you like.)
And then I failed to take even one picture.
You’ll have to trust me on this one. You need to make this asparagus now, while it is in season and fresh from the ground.
Balsamic Browned Butter Asparagus
1 pound asparagus, washed and tough ends removed (if there are any)
2 tablespoons butter
pinch of salt and freshly ground black pepper
1/2 teaspoon balsamic vinegar
1/4 teaspoon soy sauce
1 additional tablespoon of butter
Make sure your asparagus is completely dry after washing it. Set a large saute pan over medium-high heat. Add 2 tablespoons of butter to the pan and swirl it around until it is completely melted. Then let the pan sit for a few seconds. Swirl it once or twice, and it will start to give off a toasty. nutty fragrance, and the butter will start to darken.
Add the asparagus to the pan. Toss it around and get it coated in the browned butter. Cook it for 2 minutes, and then sprinkle with salt and pepper. Cook for about 2 minutes more, tossing occasionally to make sure all the spears are cooked evenly.
Combine the soy sauce and balsamic vinegar, and drizzle over the asparagus in the pan. Toss and stir to get it all over the asparagus. Remove the asparagus to a serving platter from the pan using a pair of tongs.
Add that last tablespoon of butter to the pan. Swirl it around until it’s melted, and then drizzle it over the platter of asparagus.
Eat immediately while still hot. Consider sharing.
Halfway thru the busy, busy month of May! This week we wrapped up the school year with very little fanfare. We were just ready to be done. Abigail has been working so hard this last month- doing extra work every day so that she could get the year done earlier. Zander was already ahead in everything, so it worked well to give him a few things to tidy up, and they both finished on the same day. Our brains are ready for a break! While we’re still very busy, getting the schooling off the to-do list is huge, and hopefully that means some happy days of cooking are on the way.
Speaking of cooking. This week I decided I was really in the mood for enchiladas. I had some pulled pork in the freezer, and a simple salad of black beans, corn and roasted red peppers in the fridge. I combined both with a block of cream cheese and a small can of mild green chiles for a really simple toss-together filling. I blended up a batch of my homemade corn crepes to use as the wrappers, and all that was needed was a sauce. Given my time constraints, I picked up a can of traditional red enchilada sauce, but found it a touch too spicy for the kids, so I went to the pantry to see what I could dilute the spice with. I had initially been thinking about plain tomato sauce, but then I saw the bottles of barbecue sauce. We have a few extra on hand at the moment, and I thought about the idea of adding a bit of sweet to the enchilada sauce, and I just had to try it.
Oh. My. Goodness. This was a crowd pleasing idea! The barbecue sauce and enchilada sauce mixed together into a spectacular sweet/spicy combo. Paired with the pulled pork inside the enchilada, and it just was the perfect marriage of ideas. My ratio was 2 parts enchilada sauce to 1 part bottled barbecue sauce. So two cups of spicy red enchilada sauce mixed with 1 cup of barbecue sauce, and we had a delicious dinner that had everyone wanting seconds.
No recipe today, since it was literally just throw together, but do try this the next time you have a hankering for some enchiladas and have some leftover shredded pork (or chicken) sitting around.
Coming soon: Rhubarb. I have big bundle of it and am having a fine time using it up.
It’s been ages since I had a slice of lemon bread. I couldn’t really tell you the last time that was, but I know I’ve been on the lookout for a good recipe a million times over. The thing is, I would see a recipe online or in a publication, eagerly go to it, only to discover that most times it started out with a lemon cake mix as the base. Now, I know quick breads can toe the line sometimes between cake and bread, but if a bread recipe starts with a box of cake mix, I think it’s pretty safe to say the end result is NOT a loaf of bread.
Anyway, we’ve been incredibly busy these last weeks, and I only expect to get busier for a while here. We’ve had our competition travels and recital prep for dance and conference preparation for church eating up most weekends between here and June, and on top of that, the kids and I are desperately trying to wrap up the school year by staying focused. That is SO hard this time of year, especially with garden prep under way. But we’re managing, and while I’m trying not to wish away spring much, I will be very happy to reach June first with all my faculties intact.
Which brings me back to this lemon bread. When we have these crazy busy days, meal time is kind of put on the back-burner. We eat what we can find, and being conscious of well-rounded nutrition…well, thankfully come the end of June the garden will actually start producing and we can remedy any deficiencies. Quick breads and muffins are always welcome this time of year, and what I especially loved about this recipe was that it was quick to put together. It does straddle the fence a bit between bread and cake, and I thought it quite similar in texture to a good pound cake, but it is very good and it really made my citrus loving boy happy for a few days. One could maybe reduce the sugar just a touch if you had a mind to, but the quantity didn’t bother me, and it really wasn’t overly sweet.
I baked this up in a 9×5 pan, and produced a shorter loaf of bread. I think an 8×4 pan would have been the better choice, as the bread itself doesn’t rise a whole lot. I used melted expeller pressed coconut oil as my oil, but I really think melted butter would be the best choice.
1 cup, plus 1/3 cup sugar, divided
1/2 cup oil or melted shortening/butter
zest of two lemons
1/2 cup milk
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
juice of one lemon, or about 1/4 cup
Preheat oven to 350ºF and prepare a loaf pan with shortening or cooking spray.
In a mixing bowl, combine the oil and 1 cup of sugar and mix well. Add the lemon zest and really stir it for a minute or two to allow the sugar to scrub the citrus oils out of the zest. Beat in the eggs one at a time, followed by the milk.
In a separate, smaller bowl, whisk together the flour, baking powder and salt. Add this all at once to the wet mixture and stir only until it is all just combined. Pour into the prepared loaf pan and bake at 350ºF for 35-45 minutes, or until a tester inserted near the middle comes out clean. It will be closer to 35 minutes for a 9×5 pan, more like 45 for the 8×4 pan.
Ten minutes before the loaf comes out of the oven, combine the 1/4 cup lemon juice with 1/3 cup of sugar in a small saucepan on the stove. Bring to a boil and then remove from the heat. You’ve just made a lemon simple syrup.
When the bread comes out of the oven, take a skewer and poke the top surface of the hot bread all over. Using a pastry brush, brush the lemon syrup all over the loaf until you’ve used all the syrup. Go ahead and let some of it run down the sides of the bread. Leave the loaf in the pan to cool completely. Once cooled, run a knife around the edges and gently turn it out. Slice and enjoy.
Trifle may well be my favorite dessert to prepare for a crowd. A person is only limited by their imagination and the ingredients at their disposal. A trifle is basically a layered dessert, the components vary greatly, and the number of layers can be adjusted however you desire as well. But the best part is that no matter what you use, they always turn out incredibly delicious.
Anyone can make a trifle. You can use store bought cake, a prepared cake from a cake mix, or a scratch cake. As I talk about this spectacular trifle that I made for yesterday’s Easter celebration, I will share each component exactly as I made it. I’ve become very fond of trifles made 100% from scratch. Yes, it takes me all day to assemble a trifle, but I think it’s worth it. Don’t have the time? I’ll also share how one could cheat and use store bought ingredients to assemble a trifle that will be just as impressive as my scratch version.
The bare minimum required for a trifle is a cake/sponge layer, a liquid to soak that cake, and some kind of creamy layer. If you search for British style trifles (or puddings as they tend to be called), many of them use layers of sponge cake drizzled with different liquors and aperitifs. I’m sure those are delicious, but as I make trifles for family and church gatherings, grabbing the Grand Marnier to add a drizzle doesn’t seem to be the best choice. I have found that I really, really like pie fillings for that purpose. Store bought canned pie filling is usually bits of fruit suspended in a thick syrupy component- perfect for soaking into our cake and adding a layer of flavor- without turning the cake layer into a complete pile of mush. I’ve been making my own fillings using the sour cherries we picked ourselves, adding a bit of sugar and cornstarch and cooking until thickened.
Another layer I sometimes use is a layer of pastry cream. That is something I REALLY like to make myself- a nice homemade pudding, usually in plain vanilla or chocolate. But the truth of the matter is that my fancy pastry cream is not really all that different from a box of pudding mix prepared at home. And while the cook and serve pudding is slightly better than the instant-just-add-milk variety, it’s hard to beat the “ready in five minutes” aspect of the instant pudding. Go ahead and use it. I promise I won’t tell.
For my creamy layer, it’s hard to beat freshly made whipped cream. I use powdered sugar to sweeten my cream, so the cornstarch in the powdered sugar helps to stabilize the whipped cream. And while I’ve gotten away from using it completely, a large tub of Cool Whip will fill in just fine should you not desire to beat your own cream into fluffy submission.
Berries and fruit are always lovely additions to trifles. Andy’s favorite that I’ve made used store-bought lemon curd and fresh berries, added to a lovely yellow cake and vanilla pudding layer.
Now, about that cake layer. I always prefer my homemade scratch cakes for the cake layer of my trifles. However, I have also used cakey brownies and blondies, and since I have yet to make a scratch angel food cake, I have bought that to use in a summer berry trifle with no regrets. The non-baker can easily purchase an unfrosted cake layer and use that in a trifle. Cake mixes are great in this application as well, just be aware that you will want to use a bit less of the fillings, as cake mix cake is lighter and will turn to mush if you use too much liquid in the trifle.
Today’s trifle was born from a desire to make a cherry cheesecake for Easter. (Crazy as that may sound.) As I thought about that cheesecake, I started thinking about a delicious product that our family recently discovered- Cookie Butter.
This jar contains some of the most delicious stuff we’ve ever eaten. I can’t even really describe it properly, but it’s like the best cookie you’ve ever eaten, ground up into a paste that you can use just like peanut butter or Nutella. It is reminiscent of a cinnamon graham cracker, which was how I started thinking on it in conjunction with a cheesecake. Graham cracker crust had me thinking about cookie butter, and that’s when I started wondering if I could use this spread in a cake to capture that flavor. I searched and found a really amazing cake that I adapted a touch for my needs. Mostly, I only followed the cake part of the recipe, and nothing else, but then I tweaked the recipe for the cake just a touch as well. But look at this cake recipe- I’m sure that cake as a whole is absolutely delicious. If you wanted to go the cake mix route, I would use a spice cake mix, and add 1/2 teaspoon of extra cinnamon.
Biscoff Cookie Spread Cake
1 cup packed dark brown sugar
1/2 cup shortening or butter (I use organic palm shortening)
1 small box instant vanilla pudding mix
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 cup Biscoff cookie spread
1 1/4 cups buttermilk
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Preheat oven to 350ºF. Grease or line a 9×13 pan with shortening or non-stick foil. In a mixing bowl, beat together the brown sugar and shortening until fluffy and combined. Add the pudding mix. Beat in the eggs one at a time, and then add the vanilla, cinnamon and cookie spread. Mix well.
In a separate bowl, combine the flour, baking powder, baking soda and salt. Mix together. Add half of the flour mixture to your sugar/shortening/egg mixture and beat well. Add all of the buttermilk, and carefully mix until well combined- scraping down the sides as needed. Add the remainder of the flour and mix until combined.
Pour batter into prepared pan and bake for about 35 minutes, or until a toothpick inserted near the middle of the cake comes out clean. Allow to cool for 30 minutes before removing from pan.
I made my cake in a 9×13 pan. Once my cake layer was completely cool, I used a knife to cut it up into 1-inch cubes. While it was cooling I prepared my homemade cherry pie filling. To make the quantity of trifle I have here, you’ll want three cans of cherry pie filling.
Quick Homemade Cherry Filling
4 cups frozen sour cherries, thawed with their liquid
1 cup sugar
2 tablespoons cornstarch
1/2 cup water
Put the cherries and their liquid in a saucepan over medium heat. Add the sugar and stir until all the sugar is dissolved.
In a small bowl, combine the cornstarch and water and add to the cherries. Stir to incorporate, and then turn up the heat to medium-high. Cook and stir until the liquid around the cherries is nicely thickened. Remove from heat. Cool completely before using.
Next, I turned my attention to the whipped cream component of this trifle. I decided not to add a layer of pastry cream/pudding, but since I was still thinking about cheesecake, I pulled two blocks of cream cheese out of the fridge to soften. Once they were at room temperature, I beat them with a mixer until soft, and then added about 1/4 cup of real maple syrup and beat it again. My plan for this cream cheese mixture was to soften it up enough to fold into 2 1/2 cups of heavy cream that I’d already beaten up with 1 cup of powdered sugar and a teaspoon of vanilla. My cheese was still a bit too firm, so I added more heavy cream in increments until I thought the cheese was loose enough. This took about half a cup. Milk would work just fine here, but I had the quart of cream to use up, so thought I might as well go for it. Then I carefully folded the cream cheese into the whipped cream until it was nicely combined and I had a delicious bowl of cheesecake cream.
If you wanted to cheat on a cheesecake layer, you can actually buy Philadelphia brand ready-to-eat cheesecake filling. If you use that, I would stir that up with a spoon to soften and loosen it before folding into some whipped cream. Or Cool Whip- this is where you would want to use the Cool Whip if that is your preferred product.
Now I had everything ready except for the last cup of heavy cream. I beat that up with a few tablespoons of powdered sugar for the very top layer of the trifle.
Into the bottom of my bowl I piled a layer of the cake cubes, followed by a layer of cherry filling. On top of the cherries went half of my cheesecake whipped cream. Then I repeated. Another layer of cake cubes, followed by cherries and the rest of the cheesecake cream. Then came the final layer of cake cubes, the last bit of cherry filling, followed by the plain sweetened whipped cream. For the decoration on top (and a hint to the flavors inside), I crushed up a handful of Biscoff cookies and scattered that on the top.
Oh. My. Word. This trifle was delicious. It was the perfect balance of tart and sweet. I made it a day ahead of time and the layers melded together perfectly and every bite was absolute perfection. Whether you make it completely from scratch as I did, or follow the directions for a quick cheater’s version, I promise it will be completely delicious and will wow every guest at your dinner table.
I honestly can’t recall a time where I didn’t have a salmon dish that I loved. Every recipe I’ve ever tried has been delicious, and every time I make salmon I wish we could have it more often. It’s something everyone in the family loves, and there really are endless ways to prepare it.
Yesterday I brought home the largest fillet of salmon that I could find, and I knew that I wanted to give it the Maple Glaze treatment. A simple rub of chili powder and salt is put on the salmon, and then it’s put on the grill. At the very end of cooking, the tiniest drizzle of real maple syrup is added, and it takes the salmon to a spectacular level. I can never get enough!
I did have to make a trip to Penzey’s yesterday afternoon to pick up a new bottle of Ancho Chile Powder. Ancho is a mild chili powder with a great depth of flavor- I like to use it in places where I want the flavor, but not the heat. It also pairs with sweet things amazingly well- the maple syrup/ancho chile combo is not to be missed.
If you didn’t have any real maple syrup on hand, I think you could use a good quality honey. Warm it up though so that you can drizzle it thinly. No syrup on hand? Maybe you could increase the brown sugar in the rub to a tablespoon, but keep a careful eye on it when cooking, as you don’t want the fish to burn.
I took my very large fillet of salmon and cut it into more manageable pieces for grilling. Not only did this make it easier to flip it as it cooked, but it also helped the fish to cook more evenly. It was SO good, and I’m already thinking about making it again.
1 teaspoon paprika
1 teaspoon ancho chile powder
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon brown sugar
1 teaspoon sea salt
4 salmon fillets
2 tablespoons real maple syrup
Combine the paprika through the salt in a small bowl and mix well. Sprinkle all of it all over the salmon pieces.
For grilling: Rub your grill grates with a bit of oil before putting the fish on over medium flame. Cook the salmon about 4 minutes per side, adjusting for thicker or thinner pieces of fish. Just before taking the salmon off the grill, drizzle with the maple syrup and let cook for an extra 30 seconds, then take off the heat.
For broiling: Use a broiler pan that has been oiled or sprayed with cooking spray. Rub the spices into the salmon and broil for 5-6 minutes. Drizzle the salmon with the maple syrup and broil for one more minute, keeping an eye on it to make sure it doesn’t burn.
Sometimes that’s all it takes.
My son Zander is very slowly emerging from being a picky eater to a gourmand. If I tell him something is loaded with garlic, he is far more likely to want to eat it than not. He’s also become somewhat fond of raw onions on things like burgers and subs. He really likes scallions, now that I think about it. There’s still plenty he’d rather not eat, and we’re working on a whole lot of cooked vegetable things now that I think about it.
One of the foods that he is not particularly a fan of is a bowl of chili. He doesn’t care much for beans anyway, but a bowl of chili usually leaves him picking and mostly eating the cornbread served on the side.
Well, last week before heading out for a dance competition weekend, I made a pot of chili for Andy to have while we were gone. Since I knew Zander would not be excited about a bowl of chili, I changed things up and cooked up a few pans of steak fries, shredded some cheese, and we had chili-cheese fries. Zander LOVED it and almost cleaned his plate. Same old chili, but presented in a whole new way got him to eat it as fast as he could.
Fast forward past our weekend, and Andy did not eat the chili over the weekend after all. This worked out, as I didn’t need to prepare dinner yesterday when we were all exhausted and recovering. However, I was back at the problem of having a son who would not eat the chili, and if anyone needed the nutrients hiding in that bowl, it was him. I debated what I was going to serve on the side of that chili when it came to me. One of Zander’s favorite food groups is pasta. Sometimes I’ll cook up some macaroni to float in the chili, but I decided this time to serve this chili Cincinnati style.
A pile of cooked spaghetti, followed by a few ladles of chili and a mountain of shredded cheese, and Zander was in heaven. He loved dinner last night, and I found yet another way to get that delicious chili into him. The more I can get him to appreciate it out of the bowl, the closer he will be to eating it when served inside the bowl. Since my chili is packed with tomatoes, beans, pumpkin and peppers, it’s a nutrient loaded powerhouse. Getting all of that packed into my children? Worth a change in perspective.
I may have a bit of an obsession with seasoned salt. I know you know the stuff- it’s an orange colored salt that you can get from many companies, of which the most popular is probably Lawry’s brand seasoning salt. It’s just a full shaker bottle of goodness that perks up any meat or fish that is going to be thrown on the grill. I also really like a bit sprinkled into homemade chicken salad, egg salad, and deviled eggs. It never really occurred to me to make my own until I saw someone else make their own. It’s not expensive to purchase, and in fact, I have been known to buy the institutional sized bottle at Sam’s Club for just a few dollars. If you want to spring for a more expensive version, Penzey’s 4/S salts are also delicious.
But after making my own, I may never go back to buying it again. Is there a flavor difference? I don’t think so, in fact, I think my blend is pretty spot on to commercial varieties. But what is missing is any doubts as to whether or not there might be something unsavory lurking in that bottle of seasoning salt. I know absolutely every ingredient that went into my seasoning salt. This is fabulous for anyone dealing with any kind of food allergies or intolerances, because you can simply leave out the offending ingredients. You can also feel free to play around with the blend. That paprika in the ingredient list would easily be swapped out for smoked paprika, giving you a smoky version of your seasoning salt. Like things on the spicy side? Add a half teaspoon or so of cayenne pepper for a hot version. Trying to reduce your salt intake? Use the recommended amount of salt, but double all the other ingredients for a reduced salt variety. Oh, it’ll taste different, no doubt, but it will still be delicious. Trying to increase your turmeric intake for the health benefits? Increase that a bit- tasting as you go to make sure you don’t use too much.
The cornstarch added keeps the salt from firming up and becoming a solid mass- I find this is pretty important with homemade spice blends. If you cannot have cornstarch, you could certainly use arrowroot in it’s place, and I suspect potato starch would work as well. I don’t think I would go without the starch at all, unless you plan on using your seasoning salt up quickly.
My list of spice blends that I make here at home for myself is growing. It’s great fun to look in the pantry and see a row of mason jars filled with blends that are just the way I like them, and then come up with clever new uses for them. I will definitely be sharing more soon, along with some ideas that you maybe never thought of.
One note about the salt. Do not use an iodized salt for this- it will alter the taste dramatically. I use an iodized sea salt for baking and putting in a shaker, but for everyday cooking, my preferred salt is Alessi brand fine sea salt. It has a pure salt flavor and dissolves nicely. That’s what you want to use for this seasoning salt.
Homemade Seasoning Salt
1/4 cup fine sea salt
1 teaspoon light brown sugar
1 Tablespoon paprika (smoked paprika would be a fabulous alternative)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon turmeric
1/2 teaspoon cornstarch (or arrowroot)
Combine all the ingredients in a small mason jar and shake well to evenly distribute. This will make about 1/3 cup of seasoning salt. To store, put in a half-pint mason jar with a tight sealing lid and store in a dark cupboard or pantry.
I have long been a fan of using glass bake ware in my kitchen. I have always found it sturdy, it cleans easily no matter how burned on something is, and it’s relatively inexpensive. Well, last fall we experienced something that caused me to stop using almost all of my Pyrex immediately. I had been making dinner and set a 9 x 13 dish on my stove after it came out of the oven. I walked away from the stove to put something in the garbage when the sound of gunfire exploded through our tiny house. I turned around slowly, the kids leaned around from the living room slowly, and we were all rewarded with the sight of thousands of tiny pieces of Pyrex ALL. OVER. the kitchen. That pan exploded, my friends. All we could do was stare for a few minutes- how one pan generated so much debris, I’ll never know, but we all realized how much more serious this situation could have been. Had I still been standing at the stove, or had one of the kids chosen that moment to walk through the kitchen to the bathroom… I don’t think there was enough force to pierce skin deeply, but there surely was enough force to severely damage an eye.
I set my rectangular Pyrex baking dishes aside immediately. A quick internet search revealed that this is actually a fairly common problem with glass baking dishes. All it takes is one sudden change in temperature to cause that glass to shatter in an explosive manner. I’ve read all sorts of stories about how simply taking a dish out of the oven caused one to break, or how one casserole was set on a table in front of an open window, and that was enough of a shock to cause breakage. I was convinced I did not want to use this bake ware anymore. We decided to continue using the Pyrex storage dishes that we store leftovers in, and I decided to keep my stack of pie plates for now. I have ten of those, and it’s going to take a bit of time to seek out the perfect replacement for those.
At roughly the same time, it seemed that every one of my beloved Pampered Chef stoneware pieces also decided to give up the ghost. One small, round baking dish simply broke into pieces as it sat in the drawer where I store it. My perfect pizza pan was ruined when I set it on a stove burner that was cooling, but apparently wasn’t cool enough. That broke into three pieces. And then one day as I baked a beef roast in my oval roasting pan, we were sitting at the table playing a game when we heard an ominous noise come from the stove. I didn’t even need to open the oven up- I knew exactly what it was. Sure enough, the baker was cracked clean in half. At least it was stoneware, I was able to take the roast and put it on a metal baking sheet to finish it’s cooking.
This all happened in a matter of a few weeks. I want to say all the Pampered Chef pieces were all between 12 and 14 years old. It’s been a long time since I ordered stoneware from PC. Between the Pyrex and the stoneware, I was suddenly in serious need of replacements. It’s been slow going, because I think I’m finally at the point in life where “something cheap” just isn’t going to cut it. I’m not just going to reach for a less-than-excellent product because it’s affordable. Christmas brought me some wonderful replacements from family. My mom gave me a spectacular steel 9 x 13 pan that works fabulous for cakes, brownies and cinnamon rolls. It’s a USA pan- which can be found on Amazon. I’m eagerly looking at getting a few more sizes of that bake ware, as it’s made from a safe material, AND made right here in our country.
Andy also rose to the occasion. He gave me my first piece of Le Creuset- an enameled stoneware 9 x 13 baking dish that has been absolutely wonderful for every casserole and lasagna I’ve thrown in it. You’ve seen it in my recent pictures.
It cleans so easily and so far I’m more than pleased with it. I already knew I wanted some Le Creuset enameled cast iron, but have been surprised at how great the enameled stoneware is. I definitely wouldn’t mind another piece or two.
But the piece I really popped on today to praise the virtues of is my new pizza stone. For Christmas I also received a generous gift card to King Arthur Flour, and I went back and forth for several days on what to use that card for. I love so many of their products, but the fact is that I can actually buy a lot of their flours and baking ingredients locally at a few grocery stores, so I decided I should use the gift card towards my need for new bake ware. After reading review after review and searching all over the internet, I settled on this gorgeous Emile Henry baking stone.
First of all, when it arrived, I was completely blown away by the packaging. It was clear there was care put into the packaging- short of being run over by a dump truck, I don’t think there was ever a danger of this stoneware piece being damaged in transit. When I opened it up though, I could not believe how heavy and sturdy this stone was. I had to slide it into the oven right away to see if it would even fit! It did- but barely. According to the directions, this stone was durable to temperatures beyond what I am capable of- it’s acceptable to use it in a wood-fired pizza oven or over a fire- neither of which I intend to do, but I could.
I really like the raised handles on the sides for getting it in and out of the oven. Flat pizza stones can be very difficult to slide around because they are so heavy. The handles make it easy to take it from the oven and move to a cooling rack.
It also happens to make spectacular pizza. The crust ends up crispy and delightful, and evenly baked all the way across. This stone is large enough that it makes plenty of pizza for my family in one pan. I used to have to make two pizzas when making homemade pizza, but this stone makes one massive pizza.
I have also used it for a few other baked goods. It worked well for biscuits and calzones, although I had issues with a calzone leaking, and because there is no lip on the stone, the dribbles went right to the bottom of the oven. It worked very well for a loaf of artisan bread also.
If I have one complaint about this stone it is that the color has changed from use. Where it was once a vibrant red, it is getting darker and darker the more I use it. It’s still nice to look at, and the color change is such a minor thing in the grand scheme of things, but still, I liked the bright cherry red.
Overall, I absolutely love it, and am considering Emile Henry for replacing my pie plates. Emile Henry has dozens of pieces that I’d like to try- the dutch ovens almost captured my gift card use before I found the pizza stone. My only word of warning would be that this piece is extremely heavy. Think cast iron heavy. I know people who have trouble cooking with cast iron because of it’s weight, and to those people I would suggest they avoid the Emile Henry as well. But other than that, it really seems like it’s durably made and well worth the expense.
We’ve been revisiting some old favorites in our home this winter. It’s been really fun pulling out a recipe that I haven’t made in a very long time and seeing what we think of it now. In many cases, the reason I stopped making certain dishes is because of the kids- if they’re not going to eat something, I’m not likely to make it very often. I do try hard to please everyone if I can. It’s been really fun to see how tastes have changed or improved, and there have been times I’ve also added little tweaks to my old recipes that make them even better.
Last weekend I made an old breakfast-for-dinner favorite, Overnight French Toast. I haven’t made that in ages, and it was just as delicious as I remembered. Abigail and Andy both helped themselves to multiple servings, but alas, Zander still wasn’t a fan. Seriously, if I could only get this kid to appreciate eggs and egg dishes… Anyway, it made three of the four of us happy, so that means it will likely not be made very often yet, but it still was fun to revisit.
As I wasn’t feeling well this weekend, dinners were simple affairs- things I could put together early in the day while I had a small amount of energy, then pop in the oven and not think about it again for a while. One of these dishes was our old favorite Barbecued Kielbasa. I used to make that dish quite often, as sausage is an inexpensive meat to prepare, and while the kids may not be the biggest fan of beans, I usually could get them to eat a few if they were attached to sausage. I couldn’t tell you the last time I made this dish though. Saturday as I tried not to think too hard, I simply grabbed two cups of dried navy beans and got them pre-cooking on the stove. Then I opened the freezer door and found that I had a nice supply of some sausages from Sam’s Club. In this case, they are a BBQ and White Cheddar Chicken Sausage that I had gotten on closeout a while back. Just a touch spicy, I thought the BBQ and cheddar flavors would be awesome in a BBQ bean sauce.
One of the things that I remembered about this dish is that sometimes the onions don’t seem quite cooked through enough, so I decided to get a little radical and precook my onions and garlic. I didn’t do this for long, but I did saute them in olive oil for just a few minutes until translucent. I also added two stalks of celery as well. I really wanted to add some grated carrot, but decided in the end to skip that because I thought that might contribute more sweetness the dish didn’t need.
More and more tweaks piled on. Once the beans were cooked through I put them in a bowl and added my can of diced tomatoes, then I dumped in my lightly cooked vegetables. I looked at the brown sugar and molasses in the recipe and thought about that for a minute. Half a cup of sugar PLUS 1/3 a cup of molasses seemed like a lot of sweetener for the quantity of beans in my bowl. So I only filled my 1/3 cup measure with half that amount of molasses, and then opted for dark brown sugar as my sugar option. I also did not pack the brown sugar. I added a pinch of salt and a grind of pepper, and then slid my slices sausages in before stirring the whole mess together and pouring into my baking dish.
Honestly, had I had cooked beans on hand, this whole thing would have come together in about five minutes time. Granted, the bean cooking was mostly inattentive cooking time, but just one look at my pan and I suddenly couldn’t wait for dinner time. I covered it with foil, set it aside and waited for my oven to heat up so I could let the oven work some magic.
Magic, indeed. It really had been a long time since I made this, and my tweaks just elevated this humble dish in such a delicious way. It was so good. I made this on Saturday, and on Monday night Abigail made it a point to tell me that she was still thinking about those delicious beans from Saturday and how she wished there had been leftovers. That is definitely what I would call high praise! I’m seriously considering making them again this weekend, though I’ll use a little less sausage, as it would be a side dish for something on the grill.
This was bumped right back up into regular rotation. With the right quantity of sausage it makes a perfect main dish with a simple veggie or salad on the side. It also makes a great side dish, and could probably be made without sausage completely if one were so inclined. In that case, I would probably add a little chopped bell pepper for a different flavor. Zander still wasn’t a huge fan, but I think I’ll get him swayed to the bean side before I get him to like eggs. He loved the sausage and ate some of the beans… He’ll come around eventually.
Here is my re-named and updated recipe. For a vegetarian version, just leave the sausage out- if you use the sausage, just use whatever you have on hand.
Barbecued Sausage and Beans
1 pound sausage, cut into coins
1 15 oz. can diced tomatoes in juice
2 teaspoons olive oil
1 whole medium onion, diced
2 stalks celery, diced
2 cloves garlic, minced
1/2 cup brown sugar
2 tablespoons molasses
4 cups cooked white beans (canned or cooked from dried, if using canned, you’ll need three 15 ounce cans)
salt and pepper to taste
Preheat oven to 350ºF.
In a saute pan, heat the olive oil over medium heat. Add the onion and celery and cook for two minutes. Add the garlic and cook for two more minutes. Remove from heat.
Combine all the ingredients in a mixing bowl, combine well, and pour into a greased 9 x 13 baking dish. Cover with foil and bake for 1 hour.
This could also be cooked in a slow cooker on low for 4-6 hours.
When I decided to break into the world of pressure canning, I was very nervous about doing so. After canning my salsas, jams and fruits for years, I just couldn’t ignore the appeal of having other kinds of home-canned foods on the shelf, ready to eat. So after much research, I took the plunge and bought a large pressure canner and taught myself how to use it properly. The thing with low-acid foods is that you absolutely must, 100% stick to a tried and true, approved recipe for food safety purposes. That’s the scary part of pressure canning- not the pressure in the pot and danger of explosion, but the fact that if that jar of soup has not been properly prepared, it can be harboring deadly botulism.
But it was totally worth realizing that fear and taking the plunge. It has been so wonderful having all my homemade stocks on the shelf in the pantry. I go through a lot of chicken and turkey broth, which are interchangeable, but I also have ham broth and beef broth on hand as well. It’s SO much better for my family to have my homemade, nutrient rich bone broths on hand vs. the store bought chemical versions. Now, to be fair, these can certainly be frozen, and I did that just yesterday when I had a vat of turkey stock and not enough time to put the pressure canner to use. But then you have to plan ahead and thaw said stock before using it. With shelf-stable jars, they are right there at the ready whenever I need them.
Last year sometime I had purchased some pricey organic whole chickens, and decided I had better make stock from the broth, and then took it a step further and decided this would be the time that I try making my own home-canned chicken soup. Soup is one of my favorite foods, I could eat it every day for lunch and be very happy, so having my own on the shelf was very appealing. I’d made bean soup already, but as I canned that in quart jars, it’s not conducive to heating up for a quick lunch. (Though, it was excellent in the cold winter to pull two quarts off the shelf and have dinner made for the family.)
The trick when canning soups (and any pressure canning) is that fat is the enemy. Fat harbors air and botulinum spores, and that’s what we need to eliminate as much as possible with home canning. So I started with my homemade stock, which I let cool so I could skim the fat off the top. Then it was a simple matter of adding vegetables and already cooked chicken to the stock, along with some salt and dried herbs. No starch should be added to home-canned soups. No noodles, no rice, no thickeners, and very light on potatoes if using them. This was a no-frills basic chicken and vegetable soup. According to the National Center For Home Preservation, when canning homemade soup, first you fill your jar halfway with soup solids, and then the rest of the way with the liquid. This ensures that your jar will be able to expel all the air inside during the canning process.
By the way, that National Center For Home Preservation? Absolutely the perfect resource for home canning and safety. I took their self-study course and came away feeling so much more confident with my canning abilities. Plus I got to print out a groovy certificate of completion. Any recipe on their website you can feel completely secure about using as long as you follow the directions to a tee.
Anyway, I made my chicken soup, and while I’ve enjoyed it here and there, it finally proved it’s value this last week as three of the four of us brought a lovely cold home from our weekend away. It was pure pleasure to pull a few jars of chicken soup off the shelf, add a handful of noodles (and extra garlic for antiviral properties) and have lunch ready with little effort on my part. Which was important because I had no effort to give. No one had to run to the store to pick up a can or two of soup- though I do confess considering for just a moment my favorite restaurant for an amazing bowl of Pho. It was just so convenient, and so very delicious as well. Even my soup hater gobbled it up, aware that the nourishment in that bowl was going to do him a world of good.
For my recipe, I followed the recipe in my Ball Complete Book of Home Preserving, which is my Bible when it comes to canning. It lines up with the soup guidelines at the NCFHP, and is my number one recommendation for anyone wanting to get into home canning.
We’re finally feeling better here, which is perfect as spring arrived over the weekend while I slept, and my garden dreams for this new season are about to come to fruition. I also have several recipes to share now that I’m back to the land of the living, but I just had to share how wonderful having the home-canned soup on hand was.
So yesterday’s Ranch Dressing Mix? I mixed it with some sour cream, mayonnaise and milk and used it as the base for an absolutely delicious chicken salad.
I started with a package of chicken thighs, which I simply baked sprinkled with seasoned salt (homemade- recipe coming) and black pepper. Once the chicken was cooked through, I let it cool so I could handle it, and then pulled the meat off the bones.
Half a pound of bacon was chopped up and cooked stove-top until crispy.
Then I mixed the chicken with the bacon and added a good portion of my dressing, and then I tossed.
For the pita wrap, I started with some nice fresh pita breads that I bought, added lettuce, cucumbers and sliced cherry tomatoes to the pita, and then piled the chicken salad on that. I finished the whole thing with a generous sprinkle of Asiago cheese.
It was the Asiago cheese that put these pitas over the edge. These were wickedly delicious, and one of the easiest meals I’ve made in a long time.
So good, and tonight I’m experimenting by using leftover Chicken Bacon Salad as a pizza topping…