Nutritional Tip from Hazel

BBQ Tips to Prevent Cancer Many people avoid BBQ foods because the are worry about the cancer risk. However, although the risk is real, it can be greatly reduced by changing the way you do it and the food you choose to grill. The risk comes from HCAs – Heterocyclic amines, which is a cancer-causing compounds formed by combining HIGH heat and muscle proteins of the red meat, poultry and seafood. Consumption of HCAs is linked to cancers of colon and stomach. Here are some tips for you to enjoy your BBQ foods without needing to worry about your health. Turn the gas down and raise the grilling surface from the heat source to lower the cooking temperature. This can avoid the black char that can form on meat. The carcinogen content in the char is extremely high. Marinating and flipping meat often. Marinating can decrease HCA formation by up to 96 percent according to the American Institute of Cancer Research. Grill leaner cuts of meat that will drip less and cause less smoke. Fats on the meat melt under high heat and turn into grease. As the grease drip onto the red hot charcoal, lots of smoke arise which consists of another cancer-causing compound called polycyclic aromatic hydrocarbons-PAHs. Therefore, do not just focus on your red meat - beef, pork, lamb, and sausages/hot links at the BBQ but try using Chicken and Fish as other options. If you really enjoy red meat, try making kabobs. The smaller pieces of meat reduce cooking time and you can include more vegetables on the kabobs. Try grilling vegetables and fruits as they do NOT form HCAs. Also, fruits and vegetables contains cancer-fighting nutrients and phytochemicals which stimulate enzymes that can convert HCAs to an inactive, stable form that is easily eliminated from the body.

Interested in learning about weight goal and nutrition needs? Schedule a free body weight and fat% analysis with Hazel at 626-283-5128 or email tohazel@smarteater.net.

Shirley Corriher's Touch-of-Grace Biscuits

My sister, Maggie, was here from Portland over the weekend and she sent me this recipe so we made them.... they were cakey but really good. So the following is the actual article and video that she sent me.

SHIRLEY CORRIHER'S TOUCH-OF-GRACE BISCUITS

Every week, Food52's Senior Editor Kristen Miglore is unearthing recipes that are nothing short of genius.

Today: Never again suffer a dry biscuit, thanks to food scientist Shirley Corriher (and her grandmother).

- Kristen

The number one problem with biscuits, if you ask anyone who cares about biscuits, is getting stuck with one so pasty and dry that no slather of butter or jam can redeem it. It's as bad as being presented with a trampled-looking well done steak, when you ordered medium rare. Maybe worse.

A foolproof solution comes to us from none other than Shirley Corriher -- chemist, baker and author of CookWise andBakeWise -- who recreated her grandmother's technique after too many problem biscuits of her own. (Granny said to add "a touch of grace", and an iconic recipe was born.)

So: the answer to dry biscuits? Make them wet. Really, really wet. If you take a suspiciously moist batter and put it in a hot oven, you get steam, which puffs up the biscuits and makes them airy inside, while still sizzling up a great crust.

They're downright meditative to assemble -- after pinching together the dry ingredients with a bit of shortening (or butter or lard, for you purists), you stir in cream and buttermilk until it looks like cottage cheese, per Corriher's instructions. "It should be a wet mess," she says.

So even if your spooned-and-leveled cups of flour turn out to be more loaded than Corriher's, or it's a humid day (two things that can really affect the outcome of batters and doughs), you'll still be okay -- because you just keep pouring and stirring until it looks like something that couldn't possibly stand up and become a biscuit.

What keeps the biscuits from spilling all over is this fun step: you plop your batter (from an ice cream scoop!) into a pie plate full of flour, then toss it all around and let the flour fall through your fingers until you're left with just a lump of dough bound together by a thin skin of flour. (Don't wear black -- you're going to get floured.)

Then you roll them into your buttered cake pan, nudging them all up against each other, so none have a chance to fall flat. They get steamy, soft middles while the tops and outer edges turn coppery and crisp. (See a great video of Corriher demonstrating the technique here.)

Be warned: these are not your tall, proud, layer-upon-flaky-layer biscuits. Those are their own animal, and require thoughtful folding and cutting. Corriher's are a humbler beast, but just as good (and arguably much easier to throw together).

They're squat little puffs you'll want to grab, steaming, from a basket passed over fried chicken or bacon and eggs. You'll want to make them with your kids. You'll want to whip them up, and then tear them apart, with unexpected guests. You'll want to turn to them when you're alone and in the mood for biscuits, because they're so moist, they're actually still good after a day or two, with a quick warm-up in the oven. And you'll definitely want to pour gravy all over them.

Shirley Corriher's Touch-of-Grace Biscuits

Note: Corriher, ever the scientist and tinkerer, published one version of this recipe in CookWise in 1997, and a fairly different one in BakeWise in 2008. We tried and loved both, the newer one edged out (she knows her tinkering).

Makes about 12-14 medium biscuits

Adapted slightly from BakeWise: The Hows and Whys of Successful Baking (Scribner, 2008)

Butter for greasing, or nonstick cooking spray
2 cups (9 oz/255 g) spooned and leveled self-rising flour (low-protein Southern U.S. flour like White Lily or any self-rising flour)
1/4 cup sugar (or less, if you prefer your biscuits less sweet)
1/2 teaspoon salt
1/4 cup shortening
2/3 cup heavy cream
1 cup buttermilk, or enough for dough to resemble cottage cheese (if you are not using low-protein flour, it will take more than 1 cup)
1 cup plain all-purpose flour, for shaping
3 tablespoons unsalted butter, melted, for brushing

See a slideshow and the full recipe (and save and print it) here.

Want more genius? Try Ann Seranne's Rib Roast of Beef

Got a genius recipe to share -- from a classic cookbook, an online source, or anywhere, really? Please send it my way (and tell me what's so smart about it) at kristen@food52.com.

Photos by James Ransom

YouTube - Videos from this email

Apricot Tart

Every summer the apricot tree that my Dad, Walter planted in the backyard produces at bumper crop of this wonderful tasting stone fruit.  This year the little apricots were not so little.  They were quite huge and so plenty.  So the proverbial apricot jam has been made and shared with the neighborhood and work.  I am trading apricot for strawberry with my nephew, John, if he remembers.  This year I made a summer peasant apricot tart.  Home made crust too.  Quite easy crust with the Cuisinart.

So here goes:

Short Crust Pastry
1  1/4 cups all-purpose flour
1/2 tsp salt
1 tbls granulated white sugar
1/2cups unsalted butter, chilled, and cut into small/medium pieces
1/8 cup to 1/4 cup ice water

Apricot filling:
1 1/2 pound apricots...  8 to 14 apricots.... cut in half a pitted
1/3 to 1/2 cups white sugar
1/8 tsp salt

Crust:  In a food processor, pace the four, salt ad sugar and process until combined.  Add the butter and process until the mixture looks like corn meal.  Add the water slowly in a steady stream through the feeding tube of the processor until the pastry just holds together.  (To make sure the water is chilled I put a couple of ice cubes in the water).

Turn pastry out onto floured surface.  Roll out into a 12 inch circle.  Place parchment paper on a cookie sheet and place the dough on parchment paper.  Set aside.

In a large bowl mix together apricots, sugar and salt.  Mix until apricot juice starts to cling to fruit.  Sugar will become a little pasty.  That's perfect.  Pour apricots and juice onto the middle of the dough
and place them flat side down leaving about a 2 inch border.  Gently fold the edges of the pastry up and over the apricots, pleating when needed.  Make sure to seal any cracks in the pastry.

Bake the tart in a preheated 405 degree oven for 35-45 minutes or until pastry in golden brown.  remove from oven and place on a wire rack to cool.  Serve with vanilla ice cream.

Very tasty...and so easy-peasy!

Mousse au Citron

Mousse au Citron

My friend Erin and her Mother, Colleen, came over for lunch the other day.  We were celebrating Colleen's birthday.  Of course, I made a Spinach and Ham quiche and my famous French Onion Soup. However, for dessert instead of the usual chocolate torte I decided on something with lemons because I have a lemon tree that is full.  I found this recipe for lemon mousse in the Saveur magazine.  It took 2 days...started on Monday and finished on Tuesday.  But it was good...a little heavy but good.

Mousse au Citron

serves 8 - 10  

8   eggs
1  1/4 cups sugar
1/2 tsp. salt
Juice and zest of 4 lemons
1  cup heavy cream
1  tsp. vanilla extract

Whisk together 4 eggs, 4 yolks (reserve remaining whites), and 1 cup sugar in a 4 qt saucepan.  Add salt and juice and zest; stir until smooth.  Place saucepan over medium heat; cook stirring, until mixture thickens to the consistency of loose pudding, about 10 minutes.  Pour through a fine strainer into a large bowl and chill.

Next Day:
Whisk egg white and remaining sugar n a bow until stiff peaks form:  add to curd.  Fold gently until combined: set aside.  Which cream and vanilla in a bowl until stiff peaks form: add to curd mixture.  Fold until combined.  Spoon mousse into serving cups: chill before serving.

It was really tasty "cool" but filling.  No wonder it serves 8 to 10.  But worth the time.

So enjoy...

Ingredients for French bread baguette recipes:

4 cups Flour
1 tbsp. Dry Active Yeast
1-2 tsp. Salt
2 cups Warm Water
Oil for bowl

How to make it:

1. In a bowl, mix together the flour and the salt.
2. In another bowl, combine yeast, warm water, and half of the flour/salt mixture. Using your hands, mix until it forms a dough. Then, cover with a dish cloth and let sit at room temperature for 3 hours. It should triple in size.
3. Gently incorporate the rest of the flour/salt, using your hands.
4. Place on a lightly floured surface and knead for about 10 minutes. It should be supple and elastic when you stop kneading.
5. Lightly oil a bowl. Place dough in bowl. Cover with a dish towel. Let sit for 1 hour. It should double in size.
6. Preheat oven to 450°F. Knead again. Then cut dough into 3 parts and form each part into a long baguette. Place on a baking sheet. Let sit for at least 20 minutes.
7. Place a bowl of water in the oven. Bake baguettes for about 25 minutes (maybe less). Remove the bowl of water after 15 minutes of baking.
Voilà!

Tip for French Bread Baguette Recipes:

Baguettes are particularly crusty and light because they are cooked at extremely high temperatures and are vaporized. Even though domestic ovens can't go as high a real French bakery ovens, you can still make an excellent baguette, by remembering to put a bowl of water in the oven. And, of course by baking at a very high temperature.

Tilapia with Shrimp in a pouch

Something oh so easy and good tasting and an old Boy Scout way of cooking on an open fire. However, I used the oven. My neighbors Judy and John came over for dinner the other night and I made talapia. Easy to do....

3 talapia fillets
18 medium shrimp, cooked or uncooked
butter
salt
pepper
paprika
dried parsley

Okay that is it. 3 pieces of foil.... spray each piece of foil with cooking spray. Place
one fillet in the middle of foil, put 2 tabs of butter on top of fish. Add 6 shrimp, salt, pepper, dried parsley and paprika for taste. Take long end of foil and touch together and fold foil over twice. Then fold in each side. Puncture 3 holes on top of foil to stream can release. Place on a cookie sheet and place in a pre-heated 350* oven. Bake for 30 minutes.

Place on plate and carefully undo the folds or cut down the middle but be careful steam will release and it is hot. Enjoy... fish is flaky and tender and not fishy tasting.

You can also add mushrooms, asparagus, small potatoes to the pouch.

I love this way to cook. You can pre-make the pouches ahead of time in the morning and then when you get home take them out for about 15 minuted before you cook them...while oven is preheating.

You can also place these on the BBQ using the heavy duty foil. So easy and non-messy for parties. And, your guests will love the whole pouch idea....

Easy-peasy....and tasty too!!!!

Sage-Rubbed Pork Ribs with Sauteed Cabbage

Hello and sorry for being so long in a new recipe but I have been busy settling in to my new routine with a new part time job that is on the weekends. So I have had to change my cooking habits to during the week instead of the weekend because when I get home from Armstrong's garden Center I am exhausted and can barely move.

Sage-rubbed pork ribs from the Weekend Magazine, is this weeks try. The recipe called for pork chops but summertime pork ribs boneless were in the discount pile at Vons and they looked really good. Meaty and not much fat. So I used them instead.

2 pork ribs, boneless or 2 pork chops
1 tbls chopped fresh sage or 1 tsp dried (I have sage in my kitchen garden)
1 large clove of garlic minced (I used 3 since I love garlic)
1/2 tsp salt
pepper
2 tbls. olive oil

1/4 head cabbage, sliced thin


Combine all ingredients, except olive oil in a bowl. Wash ribs/chops and pat dry. Rub mixture all over meat and set aside for 15 minutes. Preheat a iron skillet, and olive oil and then add the meat. Sear on one side for 5 minutes, turn and sear on other side for 4 minutes. Remove meat and place on an oven proof plate, cover with foil and place in oven to rest.

Add, a tad more olive oil and butter and sliced cabbage. Add a splash of seasoned rice wine vinegar. Cook cabbage until wilted. About 10 to 15 minutes.

Place cabbage on plates...place ribs/chops on top of cabbage.

It was really good. The pork was juicy since it was allowed to sit for 15 minutes. It was just barely pink inside. Remember, "resting" meat still continues to cook. I would add applesauce on the side for this dish next time I make it.

There you have it easy-peasy!

Cream Cheese Pound Cake

Easy but don't let this happen to you....

Preheat 350* Bake 50 minutes

6 eggs
2 sticks butter, room temperature
2 cups flour
2 cups sugar
1 tsp baking powder
1 tsp vanilla extract
8 oz cream cheese

Mix sugar and butter very well. Add cream cheese and then add one egg at a time and mix well. Add flour, baking powder, vanilla and mix well.

The recipe that I took this from did not mention what type of baking pan or loaf pan or dimensions to bake this in. So I used one (1) standard glass loaf pan. Just to see what would happen. Since there was more batter than should have been in the pan I had to cook this longer than the 50 minutes, hence the burnt bottom. Another lesson in...follow the directions.

Well the pictures speak load and clear. Although the kitchen smelled great from the over flowed batter that was cooking on the bottom of the oven I would suggest using two (2) loaf pans.

After the pound cake cooled off I trimmed off ALL of the brown crust and it was still good. So even with mishaps and burnt offerings a perfect bite can still be had.

Relish's Yogurt Biscuits

AWESOME!!!!!!!
As the Relish magazine article stated this is three ingredients only. Tastes just like little sourdough balls. However, my personnel change would be to make them bigger. Using a 2 inch biscuit cutter like the recipe calls for is very small. Too small in fact...I would use no smaller than a 4 inch....double the recipe...

Preheat oven to 450*

1 1/2 cups self-raising flour
1 tsp salt
1 1/4 cups plain Greek yogurt

Whisk flour and salt together in a large bowl. Make a hollow in the center. Pour yogurt into the center and stir with a fork or spoon pulling the flour into the yogurt. Mix until dry ingredients are moistened and the dough forms.

Sprinkle a clean surface with flour. Turn dough out, sprinkle with flour and fold in half. Pat dough until 1/4 inch thick. Flour again and fold dough in half a second time. Pat dough into a 1/2 inch thick round.

Dip a 4 inch biscuit cutter into flour and cut out biscuits without twisting.

Place biscuits close together on a baking sheet. Bake 10 to 14 minutes, until light golden brown Serve hot. Makes 12 biscuits.


NOTE: I did not have self rising flour on hand so I had to make my own. 1 cup flour add 1 1/2 teaspoons baking powder and 1/2 teaspoons salt.

BBQ Whole Striped Bass

Costco for the past two weeks has had whole Red Snapper on sale. However, we have not bought one. Roger and I went to Costco to get one on Saturday but alas Costco was sold out. So we went to Kanaloa Seafood Fish Store in Santa Barbara...no Red Snapper but a nice whole White Striped Bass. We decided to bar b q the fish with coals not gas. Very tricky thing to do. I will never do that again. Fish is too expensive to experiment. Don't get me wrong the fish came out great...had that perfect bite thing going on and all, but, the fish was so long that of course we had to spread out the coals and when you spread out the coals the temp. lowers very quickly, too fast in fact. We had to finish the fish in the oven at 350*. This was a learning experience 1# in cooking fish and 2# in using coals...I do not normally deal with either. For now on I will stick to regular gas grilling and not coals. Try this recipe with gas not coals. It was very easy and good eating.

1 2 1/2 pound red snapper or striped bass.....or any whole white fish
3 tbls olive oil
6 cloves of garlic crushed
lemon slices
fresh oregano
zest of half a lemon
juice of half a lemon

Mix ingredients together in a bowl, except lemon slice and oregano. Wash and pat dry fish. Place foil on a cookie sheet and place fish on cookie sheet. Spoon about half of the oil mixture on the fish and let sit for 15 minutes; turn fish over and pour the rest of the oil mixture on fish. Let sit for 15 minutes. Then stuff fish with lemon slices and oregano.

Grill should be at 350*. Place fish on grill or use a fish grill pan, close lid. Cook for 10 minutes...flip fish over and cook for another 10 minutes. Left fish out with two spatulas and place back on cookie sheet. Carefully, with a filet knife, starting from the head travel the knife down towards tail. You will be able to feel the spine. Loosen fish gently and place on plate. Remove head and spine of fish to release bottom filet. Place bottom filet on second plate.

I boiled up small red potatoes, buttered and fresh parsley. Tasty...

Beef Round Roast Casserole

With the earlier beef round roast that I did, 3 lbs has gone a long way. And when you are on a very tight budget finding good tasting recipes that can stretch is a happy thing.
Sandwiches, sandwiches, sandwiches you can only have too many sandwiches... so I went online in the pursuit of finding a left-over roast "stretchy" type of recipe and I found one. And here it is...

3 tbls veggie oil...I used canola
3 cups cabbage - shredded...Napa cabbage would be good too
2 onions - sliced.... I used 1 because that was all I had
1 1/2 cups mushrooms sliced.... I used a full bag of pre-sliced mushrooms
2 cups roast leftover sliced - julienned
2 tbls Dijon mustard
1 cup beef broth.....1 can of beef broth is too much so I used 2 boullion cubs with 1 cup
hot water
4 cups Egg noodles - cooked..... just use 1 bag of large egg noodles, cook per directions

Heat oil in a large, deep sided skillet (I used my big wok). Saute the cabbage and onions until limp, 3- 5 minuted. Add mushrooms and continue to saute over medium heat until the mushrooms have lost most of their moisture about another 5 minutes.

Add roast, mustard and broth, season to taste. (I just used salt and pepper) Simmer until the liquid is almost all absorbed. Toss in the cooked noodles: serve immediately.


NOTE: This recipe is reminiscent of Beef Stroganof. I would think that if you use half heavy cream and half beef broth it would be quite good too. This makes a good 6 servings.

Yeah...another perfect bite!!!!

Update: on Mousse

My low fat chocolate mousse was such a hit with my neighbors, John and Judy, that Judy asked me to make her one for her friend that is visiting.... so new business???? anybody what to spot me some major dough??? hahahaha

Low-Fat Chocolate Mousse

I was planning on making a low-fat chocolate Mousee for my dinner with Cyrus, my food guinea pig, (he loves coming for dinner and a few games of Scrabble)...got home...tried to turn on the oven...hence tried...oven is NOT working...not turning on or anything...stove still works...oven does not and I have this mousse to make. Neighbors, Judy and John are not home so I can not use their oven. I can not believe that I actually did this and it worked. B-B-Q yes that's right...I channeled my inner Bobby Fly...I fired up that BBQ, placed the oven temp gauge in the BBQ- pre-heated -- 350*...put the cake pan in and...OMGosh - it actually worked!!!!!!! The mousse came out perfect. Of course, I watched it with an eagle eye but... yet I must say...another perfect bite...

8 oz. bitter sweet chocolate chips/pieces
8 large eggs, room temperature
1 tsp vanilla extract
1/4 cups plus 2 tbls powered sugar

Pre-heat over 350*. Coat an 8 1/2 inch springform pan. I only had an 8 inch, so I used that. Coat pan with cooking spray and line bottom with a piece of parchment paper or waxed paper. I used waxed paper.

Melt chocolate in the microwave, on high for 4 minutes. The bowl get really hot so be careful. Stir to mix the chips until smooth.

Separate the egg yolks from the egg whites into different bowls. Beat the yolks until think and pale looking. Gradually, beat in the chocolate so as not to cook the yolks. Fold in the vanilla.

Beat the egg whites with 1/4 cup powdered sugar until soft peaks. Fold 1/4 of the egg whites into the chocolate mixture. Then fold in the rest of the egg whites and incorporate.

Pour the mixture into the pan and place in the oven for 25 minutes or until set but still a little jiggly in the middle.

Cool pan then place in the frig. When ready to serve, remove from pan and remove paper, dust the remaining 2 tbls over the mousse.

NOTE* I screwed up with this recipe I accidentally put all the powdered sugar in the egg whites. I thought that it was going to be really sugary but it wasn't. It was quite good. So even when your oven breaks and you mess up the recipe no worries life goes on! I mean if Julia Child can drop a chicken on National TV and keep going well I guess I can add too much sugar.

Beef Round Roast

Been looking for a way to cook the tougher round cut of beef. I do believe that I have found it. I have been doing some research and of course all the attempts have rendered a tough piece of meat. Then my last ditch effort today I found one that I thought might work and it did. So easy but it takes a long time so you need to time out your meal.


1 3 lb beef round roast
salt and pepper to taste

Pre-heat oven to 500* - this is important the oven must be at 500* when you put the meat in. So at least 45 minutes before you put in the meat turn on the oven to 500*.

I put the meat in my large black cast iron pan on a round rack.

Olive oil, salt and pepper the roast...place on rack...put in oven for 15 minutes...then turn oven OFF for 1 1/2 hours....DO NOT OPEN OVEN AT ALL....take roast out and wrap in foil and let sit for another 1/2 hour....then carve...this roast will be medium rare.....oh so good.

I would think that any cut of a less expensive roast would be really tasty done this way.

I paired the meat with roasted red potatoes. Cut up and tossed with olive oil and Lipton Onion Soup Mix and baked for 45 minutes at 350. Good pairing.

Easy and tasty....The perfect Bite!

Granola Pancakes

Just a quick note..... I had a bizarre craving on Sunday morning after church for pancakes and the granola that I made. So I mixed them together and the granola pancakes were born or cooked up or established..... AAAAWWWWWEEEESOME.......they were really good. I just took a regular old pancake mix and added the granola. Cooked as usual. Butter and maple syrup.

REALLY TASTY!!!!!!!!!!!! Another perfect bite!

Shiells Split Pea and Ham Soup

I made this a few weeks ago but forgot to put it up. My husband Roger could not believe it that I can buy Anderson Split Pea Soup at the 99 cent store. He said, "Sue next time you are there get a few cans." So I did and then I thought what the heck am I doing buying cans of split pea soup when it is so simple to make. So here is my recipe for split pea soup.

Slow Cooker

First thing in the morning get that slow cooker out of the deepest, darkest place hidden in your cabinets.

Boil about 6 to 8 cups of water.

1 large onion, chopped
3 stalks celery, chopped
3 large carrots, chopped
1 bag split peas
1 tsp salt
1 tsp pepper
3 to 4 bay small leaves or 2 to 3 large bay leaves
1 ham bone or ham hock

Layer one by one starting with the split peas in the slow cooker. Pour the boiling water over til covered.

Turn on slow cooker to high. Let it do its thing for 8 hours.

Remove ham bone and pull off all the meat and return to slow cooker.

Take an immersion blender to the whole thing and blend/puree until smooth.

The soup should still be hot. Serve with crusty bread on the side and a glass of Widmere.

Right on! The Perfect Bite!




NOTE* Next time you serve a bone-in ham for a function/dinner like Easter..save that ham bone and freeze it to use for the soup. That ham bone well be good for 6 months to a year in the freezer, if wrapped properly.

Shrimp with Garlic and Smoked Paprika

Hi everyone....Okay Hi to my 8 loyal followers. This week I made the Relish Magazine's Shrimp with Garlic and Smoked Paprika. No photo I forgot to take one but next week when I make it again I will remember. Easy, easy, easy...

1 1/2 lbs large shrimp, peeled and deveined
2 tbs olive oil
1 tbs smoked paprika
1 tsp. garlic
3/4 tsp salt
1/8 tsp cayenne pepper (optional)

Preheat oven to 425*. Spray cooking sheet with cooking spray. Rinse shrimp, pat dry, in large bowl add all ingredients and combine, coat evenly.

Place everything on the cookie sheet. Place in oven and cook for 6 minutes: turn and cook for about 4 minutes. Transfer to a plate and eat at once.

Easy, easy, easy...... I made this one night for my friend Cyrus (he is my guinea pig for new recipes). Anyway he does not eat garlic so I left that out and I do not do cayenne so I left that out also. However, 3 nights later I cooked this again with the garlic. Both ways is very good. But, the 2nd time I cut the paprika in half. Not so overpowering this time and you can taste the shrimp. A full tbs. of smoked paprika, to me, is just too much.

This is so easy try it for that perfect bite!

Pound Cake - OMGosh

Okay... while I was paying bills and sorting out paperwork for taxes this morning I decided to bake a pound cake. I have been reading up on them so I thought that since it takes over an hour and a half to bake and the smell would be good I went to town....this recipe makes 3 loaves but I did not have 3 bread pans but 2 so that is what I used. One of the pans is the standard glass bread loaf pan, but, my other is a big, professional bread pan that is used for white bread.

1 pound cake flour (3 1/2 cups)
1 pound butter (2 cups)
1 pound sugar (2 1/4 cups)
1 pound eggs (9 large eggs)
2 tbls vanilla

Preheat 300*. Line loaf pans with waxed paper. (I sprayed Pam on them first then lined)

Cream butter well, add sugar gradually and cream until light and fluffy.

Add eggs, 2 at a time and beat well after each addition. Add vanilla, mix well.

Add flour gradually and beat until smooth.

Pour mixture into pans and bake for about 1 hour 30 minutes. Test by touching top of cake if springs back its done if not cook some more at 10 minute intervals.

NOTE: A pound cake traditionally is called a pound cake because everything weighs a pound...so if you have a kitchen scale...weigh the ingredients to a pound or as close to a pound that you can get. Don't forget to "tare" the scale with a separate bowl first.

Use a stand mixer. I have a Cuisinart or use something because all the mixing for this pound cake if done by hand will wear you out!!!

Anyway, let sit for 15 minutes to cool. Lift pound cake out by the wax paper and place on a board. Gently lift cake and place on wire rack.

It is so good and the house smells like vanilla.... another perfect bite!

Granola

Lately, at night, after dinner, for dessert, I have been having vanilla yogurt with granola, strawberries or blue berries and dark chocolate chips. Well last night I had everything but the granola. Looked up a recipe from Betty Crocker. I didn't have all the ingredients but I had good enough substitutes so here it is my version...and it was the perfect bite!

Preheat oven to 300*

2 cups rolled oats
1 cup chopped almonds, walnuts and/or pecans...to make a cup or use just one type of nut
1/2 cup golden raisins
1/2 cup 4 grain cereal mix (Betty called for wheat germ)
1/2 cup maple syrup (Betty called for either maple syrup or honey)
2 tbls oil

Mix all together in a big bowl. Makes sure it is thoroughly mixed. Spread out on a greased cookie sheet. Place in middle of oven. Stir after 20 minutes. Cook another 10 or when granola starts to turn a little brown.

Let sit on cookie sheet until cool. Break up and store in glass mason jar or plastic bag.

It is really easy and tasty you can make a few batches for Christmas presents.

Chocolate Covered Strawberries

I had a craving the other night so during a commercial on tv I made 6 chocolate covered strawberries.... I have never made them before...figured it would be easy and it was.

I put dark chocolate pieces into a heatproof medium glass bowl, melted the chocolate in the microwave at half power, for 1 minute, stirred and then heated for another minute or until melted.

Once the chocolate is melted and smooth set aside. Line a cookie sheet with parchment or waxed paper. Holding the strawberry by the stem, dip the fruit into the dark chocolate, lift and twist slightly, letting any excess chocolate fall back into the bowl. Set strawberries on the parchment paper. Use a spoon if need be to help cover the strawberry in chocolate.

I then placed the cookie sheet in the frig and let them cool down during the tv show. At the next commercial, I ate 2 of them. These will last a few days in the frig.

Poached Salmon

I have NEVER in my life poached anything other than an egg...let alone a salmon...I googled poached salmon recipes and I found 3 of them that I liked and looked easy to do. Which in turn I combined them and came up with the following recipe. The salmon turned out OMGosh...the perfect bite..... Don't be scared of this...... way too easy....

Poached Salmon Recipe

1 to 1½ pounds salmon fillet
3 cups dry white wine is one full bottle of white wine(a good Sauvignon Blanc)
3 cups water
3 stacks celery, diced
3 carrots, diced

A few thin slices of a small yellow onion or half of a large yellow onion peeled and sliced thin.

Several sprigs of fresh dill or sprinkle of dried dill
A sprig of fresh parsley

Freshly ground black pepper, salt

Throw all the ingredients into a pan big enough to hold the salmon filet. Bring to a rolling boil. Gently place salmon is the boiling liquid, reduce heat to about medium. Cook for about 10 minutes or until salmon turns whitish in color.

I had to use my big turkey roasting pan. It was PERFECT size. I used double foil and made a top for the pan. When placing the filet in the pan I spooned the hot liquid over the salmon, sort of basting it. I did the "basting" 3 times during the 10 minute cooking process.

Served it immediately. I made a sour cream and fresh chives dip to go with the salmon. I had left over sour cream about half a carton (1/4 cup) and chopped up about 1/3 cup of fresh chives, stir together and serve on the side.

I will cook this again but next time I will cut the filet into serving size portions.

French Lemon Tart

This recipe is out of this past weeks Relish magazine from the Star News. It was easy to make and tasted really good. Louis, the taste taster for this tart, said that it would be even better thicker. So either make a double batch for the pie pan or use a smaller pie pan. I used a 9 inch pan but a smaller one would be just fine. But remember that if you do that the cooking time is a little longer so you would have to watch it the last 6 minutes. I would add 5 minutes to the cooking time, then check to see if the pie has set. If not add 1 minute till the pie has set.


1 9 inch piecrust
1 beaten egg
2/3 cup fresh lemon juice
2/3 cup sugar
3 tbls heavy cream
1 pinch salt
5 large eggs
Sweetened whipped cream

Preheat oven to 400 F

Prick the bottom and sides of the piecrust with a fork. Line with a double thickness of aluminum foil, covering the edges. Fill with dried beans or pie weights. Bake 10 minutes. Lift out foil and beans. Lightly beat an egg in a small bowl. Brush egg all over warm pastry. Bake piecrust again until firm and dry about 5 minutes. Cool on a wire rack.

Reduce oven temp to 375 F.

Whisk together lemon juice, sugar, cream and salt. Add eggs, ONE AT A TIME, whisking well after each addition. Pour into piecrust.

Bake until set about 25 to 28 minutes. Transfer to a wire rack to cool 1 hour. Chill 2 to 3 hours before serving. Cover with plastic wrap if storing longer. Serve with sweetened whipped cream.

Serves 10.

NOTES:

The beaten egg used for the piecrust, what was left over I used as one of the five, so as not to waste eggs.

I did not sweetened the whipped cream. Just plain and it was quite tasty. I think that the sweetened whipped cream would take away from the lemon tartness of the pie.

So remember have fun, don't be afraid, if you mess up you can always start over and enjoy that perfect bite!

Mushroom, Beef and Barley Soup

The recipe is from the Relish magazine out of the Star News from last week. It was really easy to make and it tasted great. I made crescent rolls with it because I had a tube left over but any type of roll would be really good with this soup even if you just have butter and bread. Very hearty and warming soup. I was pleasantly surprised to realize that if I substituted lamb for the beef this would be Scotch Broth, one of my favorite childhood soups that is hard to find in the store.

1/2 lb sirloin steak, cut into 1 1/2 inch pieces
2 tbls olive oil (or grape seed oil or corn or any high temp oil)
1 cup diced onions
1 cup diced carrots
1/2 cup diced celery (I added this)
1 (12oz package) mushrooms, coarsely chopped
1/2 cup uncooked quick-cooking barely***
1 can beef broth
5 cups water
1 tsp coarse salt
1/4 tsp pepper
2 cups Swiss Chard (I used Kale instead of the Swiss Chard)

Heat oil in a large pot over medium heat. Add beef and saute until brown add onions, carrots and celery; saute about 7 minutes....then add mushrooms and saute about 8 minutes.

Add barely, broth, water, salt and pepper; stir to combine. Bring to a boil; reduce heat, add Kale (Swiss Chard) and cook about 40 minutes.

Makes about 6 cups.

*** I did not have quick cook barely so I pre-cooked regular barely and added that in.

This is really good for a cold winter supper. And it is great the next day and I bet it freezes really well.

Happy cooking...and remember make that perfect bite!

Doggie Cookies

During the last couple of weeks of the year when looking for a job becomes null and void I do some baking. I bake for the neighborhood and friends. This year I became very adapt in making Biscotti, but I have a few four legged friends too. So I found a few recipes on line and came up with this one. I use a dog bone and a kitty paw print cookie cutters for this. There are 3 versions just add either chicken stock or beef stock or water.

2 cups wheat flour
1 cup corn meal
12 oz chicken or beef stock or water
2 tbls oil

Mix altogether in a large bowl. Fold out onto floured board. Roll with floured rolling pin to about 1/4 inch in height. Press cookie cutter into dough. Place cookies onto a greased cookie sheet. Make as many cookies as the dough will allow about 40ish.

275* for 2 hours or 350* for 13 minutes.

Keep in storage tin or bag for up to 1 week or in frig for 2 weeks.

Corn Souffle

Roger and I went shopping to Sur La Table in Santa Barbara for some of my Christmas presents and I walked out with a new souffle bowl. I have never made a souffle of any kind in my life. But, for the T of R parade viewing dinner and party I made a corn souffle to go with the ham and the traditional green bean side dish. I found this recipe to be really, really, really easy....


16 oz. can whole corn, drain
16 oz. can cream corn
8 1/2 oz. box Jiffy corn muffin mix
1/2 c. corn oil
2 beaten eggs
8 oz. sour cream

Mix all ingredients together (muffin mix last) in large mixing bowl. Mix well. Pour mixture in souffle dish. Bake at 350 degrees for 55 minutes.

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Do try this....very tasty...it was a perfect bite...