Friday, July 21, 2017

Getting ready for Fall & Winter

Fruitful Friday:

It's that time of year again, when we do our six month pantry review. We clean, rotate, check dates and reorganize. This is also the time of year when we make our fall and winter seasonal needs list. So wether you grow your own garden or not take advantage of your local farmers’ markets and farm stands Durning this time of the year and stock up on locally grown crops for your winter food storage. 

also now is a great time to start your $5.00 / 52 week buying plan for your pantry. You can find the list below. 

Tuesday, July 11, 2017

BCM: Lavender Galettes

It's been awhile since I baked any goodies with my "Tuesday's with Dorie" group. Today our challenge was Lavender Galettes and I learned something new. I always thought that a Galette was like a rustic style fruit filled tart, but today I discovered that sometimes they are also listed as cookies. They looked so yummy I had to try them. The recipe called for lavender, I didn't have any and since I am serving them tonight with Teriyaki Chicken, I decided to make mine "Lemon & Toasted Sesame Seed". They are very tasty... you can find the recipe on page 312 in "Baking Chez Moi" by Dorie Greenspan.

Monday, March 6, 2017



  • ¾
    cup + 2 tablespoons low-sodium soy sauce separated
  • 2
    tablespoons hoisin sauce
  • 2
    and ½ tablespoons minced garlic separated
  • 3
    tablespoons + 1 teaspoon cornstarch separated
  • 1
    pound flank steak
  •   3-5
    tablespoons vegetable oil separated
  • Assorted veggies: 8 ounces sliced mushrooms,
                                  8 ounces snap peas,
                                  1 cup shredded carrots,
                                   1 red bell pepper
  • 2
    packages 3 ounces each ramen noodles
  • 2
    tablespoons sesame oil
  • 1
    cup low-sodium beef stock or broth
  • 1
    tablespoon minced ginger
  • ½
    cup brown sugar* packed
  • ½ - 1
    full teaspoon red pepper flakes


    1. marinade the meat. Toss together 1/4 cup soy sauce,uce, and 1 tablespoon minced garlic. Very thinly slice the flank steak against the grain into 1/4th inch thick strips and then into 2 inch pieces. Place the steak pieces in the marinade and set out at room temperature for 20-30 minutes. OR cover tightly and place in the fridge for up to 8 hours. If you want this to be a true 30-minute dinner, skip this step! 2.While the meat is marinating, prep and cook the veggies. Place 1 tablespoon oil in a large skillet or wok and add in the sliced mushrooms, snap peas, shredded carrots, and chopped red bell pepper. Cook over medium high heat until crisp tender and transfer to a bowl/plate.
    3.Remove the meat and drain off any remaining marinade. Toss the meat to coat with the cornstarch in a large plastic bag. Alternatively use your fingers to work the cornstarch into the meat. Make sure all of the meat is well coated in cornstarch. 4.Add another tablespoon of oil. Heat until the oil is shimmering and then add in 1/2 the beef so it can be in a single layer. Cook without moving until the beef is well seared, about 1-1/2 minutes. Continue cooking while stirring until the beef is lightly cooked but still pink in spots, about 30 seconds. Transfer to a plate. 5.Add in the last remaining tablespoon of oil to the pan and heat until shimmering. Add the remaining beef and cook without moving until the beef is well seared, about 1-1/2 minutes. Cook for another 30 seconds. Transfer the rest of the beef to the plate.
    6.In that same skillet or wok, add in the sesame oil, remaining 1/2 cup + 2 tablespoons soy sauce, beef stock or broth, remaining 1 and 1/2 tablespoons minced garlic, minced ginger, brown sugar* (add to your taste preference, we like a lot of sugar in this dish), and red pepper flakes. 7.Stir and cook (uncovered) over medium heat until sauce thickens a bit and reduces by about a third (about 10-12 minutes). You don't want to reduce it too much so it can still generously coat all the noodles & veggie
    8.In a small dish, whisk together remaining 1 teaspoon cornstarch with 1 teaspoon water until smooth. Whisk into the sauce. 9.While the sauce is reducing, boil a small pot of water and cook the ramen noodles for exactly 2 minutes. Drain and rinse in cold water.

    10.Add the cooked veggies, cooked meat, and drained ramen noodles into the sauce. Toss to coat and top with green onions. Add some cracked pepper and additional red pepper flakes if desired. Enjoy immediately.

Wednesday, February 15, 2017

WW2017- #1

Wordless Wednesday ... (Take a Guess & Win a prize!)
LET'S PLAY A GAME... MAny of you who enjoy our recipes and cook along with us have asked when we were going to start our WORDLESS WEDNESDAY posts again, we decided to bring our little game adventure to Facebook to see if more people play along.
One of my New Year's resolutions was to lose 100 pounds this year, and I know to do this I have to increase my intake of fruits and vegetables. So as I started studying different things that I could eat and combination that I could put together to help me obtain my goal, while studying new things to eat I came acrossed this very unusual fruit.
SO the game will go like this.... We have posted a series of questions that goes along with the photo posted. All you have to do is answer all the questions, (Correctly of course) either here or on our blog and your name will go into a drawing for a prize.


What is it?......................
Where does it grow?........
How do you prepare it?....
What does it taste like?.....
Have you ever tried it?....
What recipe would you suggest using this mystery Ingredient?.....

Monday, February 6, 2017

Stuffed Rigatoni Pie

ingredients: rigatoni pasta – 1 pound (500 g) parmesan – 1 cup, finely grated for the filling: ricotta – 1 8 oz (250 g) container mozzarella – 1 cup, finely grated parmesan – 1/2 cup, finely grated eggs – 2, beaten parsley – 1 tsp for the sauce: olive oil – 1 tbsp turkey – 1 pound, ground or ground beef salt and pepper – use very generously garlic cloves – 3, minced italian herbs – 2 tbsp crushed red pepper – 1 tsp crushed tomatoes – 2 14 oz (400 g) cans, with juices mozzarella – 1 1/2 cups, shredded how to: Preheat oven to 400 F (200 C). Cook the rigatoni in boiling water, about 1 minute less than package directions. Drain then toss with the parmesan cheese in a large bowl. Lightly oil a 9″ springform pan and pack the rigatoni in tightly, standing on their ends. to make the filling: In a medium bowl, mix together the ricotta, mozzarella, parmesan, eggs and parsley until well combined, then set aside. to make the sauce: Heat the oil in a large skillet over medium high heat, add the ground turkey or beef and cook until browned. Season with salt and pepper, then stir in the garlic, italian herbs, and crushed red pepper. Cook for another minute or two. Add the crushed tomatoes and simmer over medium heat until most of the liquid has cooked away – about 20 minutes. While the sauce is cooking, fill the rigatoni with the cheese filling. Use a pastry tube to pipe the filling into the noodles, filling each one about 1/2 full. (if you have a problem getting the mixture through a pastry tube, you can blend it with a hand held blender to make it smooth enough to pass through.) When the meat sauce is done, ladle it on top of the rigatoni, pushing it down a bit to fill up the remaining space in the noodles. Bake in the oven for about 15 minutes, then remove and sprinkle over the mozzarella cheese. Return to the oven and cook for about 15 more minutes, until the cheese is bubbly and beginning to brown. Let rest about 15 minutes before removing the form and serving.

Tuesday, January 24, 2017

TWD: Honey-Yogurt Mousse

still Snowing! Still cooking.... Today our challenge recipe for "Tuesday's with Dorie" was HONEY-YOGURT MOUSSE. 

We found it to be nice and refreshing after a heavy, starchy meal. Many of  the TWD friends have posted saying it was too sweet, but we enjoyed ours. After learning how to mousse while training as a chef, I think this recipe is more about the technique rather than the taste. The taste can be controlled in so many ways.  

I served ours topped with plum jelly and toasted sesame seeds. We loved it! 

In keeping with the TWD tradition, we have agreed to not publish the recipe but will tell you that you can find the recipe in Dorie's new cookbook entitled "Baking Chez Moi" 

Monday, January 23, 2017

No Knead Crusty Bread

Make-Over Monday: still snowing... Day 5! This morning I used the left over potato water to make "No Knead Crusty Bread" not as purple in color as I had hoped, but it was delish!

Ingredients: (for 2 loaves)
1 1/2 cup warm purple potato water
2 Tablespoons soft butter
1 teaspoon salt
1 Tablespoon sugar
2 tablespoon dry yeast
3 1/2 cups all purpose flour

---- In a large bowl, mix water, butter, salt and sugar until butter is melted. Sprinkle yeast on top of water and let set for 5 minutes. Stir in flour 1 cup at a time until well blended. Let set in bowl for 20 minutes or until doubled in size. Dump into Dutch over and let rise in pan half way. Bake on 350 for 30 to 45 minutes or until light carmel in color.

Sunday, January 22, 2017

Sesame Crusted Roast Chicken with Purple Potatoes

still snowing... Day 4... And I had nothing better to do than to curl up with my new issue of "Better Home & Gardens" and my new dutchoven. It all started with dinner last night. First recipe was the "Sesame-Crusted Roast Chicken" with purple mashed potatoes and corn. Followed by second recipe, dessert was "Red Velvet Whoopie pies" 

Tuesday, January 10, 2017

TWD: Granola Cake

Our challenge today was to make granola cake. I have tried this recipe before for a breakfast/brunch cake and it was really good. This time I added pumpkin and bananas for an extra boost of energy. very 

I was amazed at the textural sponginess of these little cakes. They were very tasty and easy to make. 


In keeping with the TWD tradition, we have agreed to not publish the recipe but will tell you that you can find the recipe in Dorie's new cookbook entitled "Baking Chez Moi" 

Monday, January 9, 2017

Make-Over Monday - Peach Smoothies

1 large peach, sliced
1/2 cup of peach yogurt
1/2 cup of skim milk
8 ice cubes

Blend the peach slices with the ice cubes and milk first until slushy texture is formed. Then add the yogurt and blend for another 30 seconds on low. You may substitute fresh peaches with canned peaches, drained without the syrup in this smoothie recipe.
 Calories 190 ~ Calories from Fat 18 ~ Total Fat 2.0g ~ Saturated Fat 1.3g ~ Cholesterol 10mg ~ Sodium 137mg ~ Carbohydrates 29.7g ~ Fiber 2.4g ~ Sugars 28.0g ~ Protein 12.5g

Ice Cream and Peach Smoothie Recipe

1 large peach, sliced
1/2 cup vanilla ice cream
1 cup of whole milk
8 ice cubes

Blend the peach slices, whole milk, ice cream and ice in a blender for 30 seconds on low to keep the ice cream texture in the smoothie. A very great tasting and healthy peach smoothie for people who are trying to gain weight.
 Calories 352 ~ Calories from Fat 146 ~ Total Fat 16.2g ~ Saturated Fat 9.5g ~ Cholesterol 56mg ~ Sodium 155mg ~ Carbohydrates 43.0g ~ Fiber 2.9g ~ Sugars 41.3g ~ Protein 11.8g

Thursday, January 5, 2017

Country Bacon & Cheese Quiche

We couldn't decide what dinner was going to be so we made it up as we went. We love the country, applewood, thick sliced bacon that we ordered for Christmas. That crunchy goodness along with four different savory cheese made for the perfect toss-tegether dinner Quiche.
We made our in our deep dish pizza pan...

  • 12 slices cooked country bacon
  • 1 cup shredded cheddar cheese 
  • 1 cup shredded smoked Gouda
  • 1 cup shredded baby Swiss
  • 1 cup shredded Coby/Jack blend
  • 4 green onion diced 
  • 10 eggs
  • 3 cups half-and-half 
  • 1 teaspoon salt
  • 1 teaspoon cracked black pepper


  • Preheat oven to 400°. Roll pastry dough into circle large enough to fit your pan or 4 (9-inch) pie dishes. Places in dishes and flute edges
  • Mix together bacon, all the cheeses and onions, place into the bottom of large pan or decide equally between pie dishes between shells. In a large bowl, whisk eggs, cream, salt and pepper until blended. Pour into pan or pie dishes, remember to fill only about 3/4 full to allow 
  • for expansion during cooking. 
  • Bake 35-40 minutes or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving. Pie dishes will only need to bake for about 15-20 minutes or until knife comes out clean.
  • Yield: 1 deep dish quiche or 4 regular quiches (8 - 16 servings each). 

Tuesday, January 3, 2017

TWD: World Peace Cookies

TWD: (Tuesday's with Dorie)---- HAPPY NEW YEAR EVERYONE!

We were challenged to start the new year off with "World Peace Cookies" and as everyone knows according to my two year old granddaughter...any world peace achievement must include m&m's.

We were not big fans of these cookies, but it could have been the bakers. I had lots of help today... Lol! Anyway we found the cookies dry and very chocolatey. 

In keeping with the TWD tradition, we have agreed to not publish the recipe but will tell you that you can find the recipe in Dorie's new cookbook entitled "Dorie's Cookies"