Chinese Five-Spice Powder

I found all the spices at Savory in Boulder. The recipe is from Healing Spices. You definitely need an electric spice grinder to get the job done.

Ingredients:

• 3 star anise
• 2 tablespoons Szechuan peppercorns
• 1 tablesoon fennel seeds
• 1 tablespoon whole cloves
• 1 3-inch cinnamon stick

Directions:

Place all in an electric spice grinder and process to a fine powder. Makes about 1/4 cup.

Asian Rub

This rub was in Weber's Way to Grill. The sirloin steak I placed in the freezer for about 30 minutes. Makes slicing across the grain on the diagonal less painful. I make my own Chinese five spice, but you are welcome to buy premade. However, there is something satisfying about grinding your own... Enough rub for 2 lbs of meat of your choice.

Ingredients:

• 2 tablespoons paprika
• 2 teaspoon Kosher salt
• 2 teaspoons ground coriander
• 2 teaspoons Chinese Five-Spice Powder (blog: 1/27/14)
• 1 teaspoons ground ginger
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cayenne pepper

Directions:

Apply the rub to red meat or chicken for 30 minutes; shrimp for 15 minutes.

Spicy Rice

This is a versatile recipe from The Ayurvedic Cookbook. Variations: You may add one large chopped shallot and 2 shredded carrots instead of the potato , use 2 large diced potatoes; following the recipe, but skipping the rice or simply follow the original recipe! All are yummy! Curry and mustard seeds are warming spices for grounding and smooth metabolic functions.

Ingredients:

• 1 1/2 cup cooked basmati rice
• 1 medium potato, diced
• 1/2 chopped fresh jalepeno
• 2 tablespoons oil ( I used safflower oil)
• 1/2 teaspoons black mustard seeds
• 3 tablespoons water
• 1/2 teaspoon salt
• 1/2 teaspoon Madras Curry Powder (blog: 4/15/13) or store bought
• 1 teaspoon fresh chopped ginger
• garnish of chopped cilantro
• 6 ounce container plain greek yogurt

Directions:

Heat the oil in a non-stick frying pan over medium high heat and add the mustard seeds. When mustard seeds pop; add the potatoes or carrots and shallots, depending on what variation you select. Add the water and cook until potatoes or vegetables are tender. About 7-10 minutes. Stir occasionally to keep from sticking. If you chose rice variation; add at this time. Add salt, curry powder, ginger and cilantro. Mix well and remove from the heat. Mix in plain yogurt

Polenta

This is comfort food; right up there with mashed potatoes. Perhaps better... The original recipe calls for heavy cream, but you really only need milk. However, do not skip the butter...

Ingredients:

• 2 cups water
• 2 cups milk
• 1 cup polenta
• 2 tablespoons butter
• 1 cup heavy cream (can use milk)
• salt, to taste

Directions:

Combine water and milk and bring to a rapid boil. Rain in dry polenta while whisking to prevent lumping. Reduce to a simmer and stir frequently. Simmer approx. 45 minutes.

When polenta tastes cooked, add butter and cream. When smooth and combined, season to taste.

Easily halved.

Recipe suggestion:

(1/2 polenta recipe serves 4 people) I use whole milk.
4 grilled hot Italian sausage. Boulder Sausage brand. In saucepan I cover the links with water, bring to a boil, remove from heat, cover and allow to sit for 20 minutes. You may freeze (once cooled) at this point. Unthaw, slice in half lengthwise and grill 2 minutes per side.
3 or to taste chopped roasted tomatoes in oil. Organic Mediterranean brand found at Vitamin Cottage.
Herb and garlic goat cheese (crumbled). Whole Foods brand.
Favorite Pesto (blog: 4/12/13) or Blue Moose Boulder brand.

Recipe Suggestion:

Ingredients:

• 1 1/2 pound ground turkey
• 1 pound hot Italian sausage
• olive oil
• 2 large onions, 1/2-inch slices
• 4 cloves garlic, minced
• 1 1/2 (7-ounce) can tomato paste
• 1 cup sour cream
• 3 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 tablespoon smoked paprika
• salt and pepper to taste
• cooked polenta

Directions:

Brush the slices of onion lightly with olive oil. Preheat the grill to 400-degrees. Grill the onion until charred and tender. Set aside to cool and then chop.

Combine the spices, salt and pepper and set aside.

Heat 1 tablespoon olive oil in a large skillet. Add the ground turkey and Italian sausage and cook until no longer pink. Add the tomato paste, garlic, spice mixture and combine well over low heat. Remove from the heat and transfer to a large bowl.

Add the chopped onions and incorporate well. Add the sour cream and mix thoroughly.

Treat this mixture as your base for several dishes.

One suggestion is to place about 2 cups of the meat mixture in a lightly greased, small casserole dish. Cover with a layer of shredded Pepper Jack cheese. Seal the top with 2 cups of prepared polenta and top with more shredded Pepper Jack cheese. 

Bake in a 350-degree oven for about 20-25 minutes until bubbly.

Christmas 2013

tower of gifts

silly eli

ava LOVES balls

family

ava teaching ally; balls are COOL!

zac's stocking 

more family

oldest & 2nd youngest

na na na na batman!

yum pumpkin bread!

look at those eyelashes

little girlie

the best daddies

lincolin logs

little girl taking a break

helping

new camera

exhausted

pop's & bobonne's gifts

Christmas 2013: Menu
To kick it off and opening stockings and presents:  Spiced Pecans: (blog: 1/1/14) and Pumpkin Bread (blog:1/1/14)

For the main meal: Garlic Red Pepper Focaccia (blog: 1/1/14) and variation of Fall Salad (blog: 11/17/13)

Whole Foods Brisket (blog: 4/18/13) Rob bought BBQ sauce from KT's.

Chicken Enchiladas Suiza (blog: 1/1/14) and Cheese-Stuffed Shells (blog: 1/1/14)

Cherry Pie (blog: 1/4/2014) with vanilla ice cream and Chocolate Chip Pan Cookies (blog: 1/4/2014) Valerie brought yummy gingerbread; even gluten-free variety for me!

Chocolate Chip Pan Cookies

I bake these in a 12.25x1-inch round Wilton baking pan. I think they are better than chocolate chip cookies.

Ingredients:

• 1 cup butter, softened
• 3/4 cup sugar
• 3/4 cup brown sugar
• 1 teaspoon vanilla
• 2 eggs
• 2 1/4 cup flour
• 1 teaspoon baking soda
• 1 package chocolate chips

Directions:

With an electric mixer, cream butter and sugars. Add eggs and vanilla and beat till fluffy.

Sift the dry ingredients and add to the creamed mixture and blend well.

Fold in chocolate chips.

Grease the round baking pan and spread dough evenly. Dough will be thick.

Bake for 20 minutes at 375-degrees until golden brown.

May cool in pan on baking rack. Cut once cooled.

Pie Crust

I learned how to make pie crust in college. I tried several till I got it right. Learned the trick of brushing milk on top before baking from a high school friend's mom, Mrs. Smith. Makes for a more even browning of the crust.

Ingredients for 2-10" pie crust:

• 3 cups sifted flour
• 1 1/2 teaspoons salt
• 1 cup plus 2 tablespoons shortening, chilled
• 6 tablespoons ice cold water ( living in CO, depending on weather; may add a little more)

Directions:

Sift flour and salt in a large bowl. Cut in the chilled shortening with a knife or pastry cutter to incorporate the shortening evenly. Add 3 tablespoons ice water and continue cutting in the pastry; once incorporated, add the additional 3 tablespoon ice water. Dough will start to come together. Gather up the pastry, working it with your hands until forms a ball. Divide in two. Roll out each on a floured piece of wax paper to as thin as can be handled without tearing. Flip the pastry onto the 10" glass pie pan and gently peel off the wax paper. Pastry will over lap over the edges. Repeat with the other pastry ball. Once filling has been added to the shell; flip the second rolled pastry on top. Cut excess pastry before fluting. Brush on milk and add 1 tablepoon sugar, sprinkled evenly over the top. Cut in air vents.

Ingredients for 1-10" pie crust:

• 1 1/3 cup flour
• 1/2 teaspoon salt
• 1/2 cup shortening, chilled
• 4 tablespoons ice cold water

Directions:

Same as above.

Cherry Pie

Another family favorite. I still make my own crust, so time consuming. This year made cut-outs from the left over pie crust dough to add some festivity.

Ingredients:

• 2 cans Oregon Fruit Red Tart Cherries packed in water, drained, reserving juice from one can
• 3 tablespoons cornstarch
• 3/4 cup sugar
• 1/4 teaspoon almond extract
• 2- 10" Pie Crust (blog: 1/4/2014)

Directions:

Preheat oven to 400-degrees.

Whisk together cornstarch and sugar in a saucepan. Mix in reserved juice and cook over medium heat whisking often until thickened and clear. Remove from heat. Add almond extract. Set aside for 10 - 15 minutes and then add the drained cherries.

Line a 10-inch glass pie pan with one crust. Add the filling. Top with the other crust and flute edges together. Vent crust. Brush the entire top with milk. This allows for even browning. Sprinkle 1 tablespoon sugar evenly over the top.

Bake for 35-40 minutes until golden brown.

Cool completely before slicing.

Cheese-Stuffed Shells

Definitely reserve for special dinners. Cannot go wrong with this dish. If you want to cut the richness; eliminate the Besciamella Sauce and just use Marinara Sauce.

Ingredients:

• 1 box pasta shells

Cheese Filling:

• 32 ounces ricotta cheese
• 1/2 cup Parmesan cheese, grated
• 1/4 cup fresh parsley, chopped
• 2 eggs, beaten
• 2 cup mozzarella cheese, shredded
• salt & pepper to taste

Besciamella Sauce:

• 1/4 cup unsalted butter
• 4 tablespoon flour
• 2 1/2 cup half and half (heated to lukewarm)
• 6 tablespoons Parmesan cheese, grated
• salt & pepper to taste

4 cup Marinara Sauce

Directions:

Prepare pasta shells according to package direction. Fill with Cheese Filling.

Cheese Filling: Combine all ingredients.

Besciamella Sauce:

Melt butter in a medium saucepan over medium heat. Stir in flour and whish till bubbly. Remove from heat and stir in cream. Return to heat. Simmer gently until slightly thickened. Add seasonings/cheese and remove from heat.

Lightly grease a 13x9-inch pan and add a thin layer of Beciamella Sauce. Place filled shells on top. Add rest of Beciamella Sauce and spoon on Marinara Sauce. Cover with foil.

Bake at 350-degree oven for 20-30 minutes. More if made ahead; about 15 minutes.

Allow to stand before serving.

Chicken Enchiladas Suizas

This is from a Denver Junior League cookbook, Collage. Been making it for years. Very good, my family likes it. If you want to spice it up; serve with Green Chili Sauce (blog: 4/12/13). That would be my choice. Use the filling with corn tortillas for a Gluten-Free deal. The Green Chili just about makes ANYTHING from good to EXTRA ordinary...

Ingredients:

• 1 1/2 pounds chicken breasts, cooked & chopped
• 1 tablespoon unsalted butter
• 2 onions (one peeled & quartered to cook breasts & one chopped for filling)
• 1 red bell pepper, chopped
• 8 ounces cheddar cheese, shredded
• 4 ounces green chili, diced
• 1 cup green chili salsa (I use Roberto, spice depends on guests)
• 1/2 cup chopped cilantro
• 5 teaspoons ground cumin
• salt & pepper to taste
• 12 flour tortillas
• 10 ounces Monterey jack, shredded
• 1 cup whipping cream
• 1/2 cup chicken broth
• Garnish: avocado, tomato (optional)

Directions:

Fill a large stock pot with water. Add quartered onion & salt. Bring to a boil. Add chicken breast and simmer until cooked; about 35-40 minutes, depending on how large the breasts are. Remove, cool and chop into bit-size pieces.

In a medium skillet, melt butter. Cook chopped onion and pepper until soft; about 5-8 minutes. Transfer to a large bowl. Add chicken, cheddar cheese, green chili, salsa, cilantro and cumin. Season with salt and pepper.

Grease a 13x9-inch baking pan. If tortillas are not a room temperature; soften gently in the microwave. Place one tortilla on a flat surface and place 1/3 cup of the filling along on edge. Roll up and place seam side down. Repeat with remaining tortillas and filling. Sprinkle with Jack cheese. At this point, maybe prepared one day in advance.

Combine cream and broth and pour evenly over enchiladas. Cover pan with foil and bake 30 minutes in a 350-degree oven.  Remove foil and continue baking 10 minutes or until bubbly hot.

Garlic Red Pepper Focaccia

This recipe makes 2 round focaccia disks. Best to cut with a pizza cutter and served right out of the oven.

Ingredients for bread:

• 1 package active dry yeast or 2 1/4 teaspoon instant yeast
• 1/4 cup warm water
• 2 tablespoons olive oil
• 1 tablespoons honey
• 3 cups flour
• 1 teaspoon salt
• 3/4 cup cool water
• 1/2 cup parmesan cheese

Directions for bread:

In a medium bowl, dissolve the yeast in the 1/4 cup warm water; allow to stand until frothy. Stir in the olive oil, honey, flour, salt and parmesan. Knead until smooth and elastic. Lightly grease a small bowl and place dough in the bowl; turning over to grease other side. Cover with a damp cloth and allow to rise in a warm place until doubled; about 45 minutes. 

Ingredients for topping:

• 2 tablespoons dried crushed chili peppers
• 1/2 cup parmesan cheese
• 8 cloves garlic, minced
• 4 tablespoons olive oil

Directions for topping:

Combine the chili peppers, parmesan and garlic in a small bowl. If you do want the bread so spicy; I eliminate the fresh garlic and dried pepper flakes and just sprinkle dried garlic granules on top.

Preheat oven to 425-degree oven. 

Punch down dough and divide in half. Press dough into a well-greased round pizza pan. Repeat with other piece of dough. Or press into a well-greased 9x13-inch baking sheet. Dimple the top of each. Brush 2 tablespoon olive oil onto each and spread the combined topping mixture evenly over top of each.

Bake for 15-20 minutes until golden brown.

Pumpkin Bread

The best pumpkin bread recipe ever!

Ingredients:

• 1 3/4 cup flour
• 1/4 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground cloves
• 1 1/3 cup sugar
• 1/3 cup shortening
• 2 eggs, beaten
• 1 cup pumpkin (if double recipe use 1-15 ounce canned pumpkin)
• 1/3 cup milk
• 1/ 2 teaspoon vanilla
• 1/2 cup chopped nuts, optional

Directions:

In a small bowl sift together flour, baking powder, baking soda, salt, cinnamon and cloves with a fork or whisk.

With an upright mixer, cream the shortening and sugar. Add the beaten eggs and pumpkin. Mix till fluffy.

Combine the milk and vanilla. Alternate the dry ingredients and the milk mixture with a spoon until well combined. Whip with mixer until fluffy.

Fold in nuts if desired.

Pour batter into a well-greased loaf pan. Bake at 350-degree oven for about one hour. Test bread in middle for doneness.

Allow to cool and turn out on wire rack to cool completely.

Spiced Pecans

The pecans melt in your mouth, easy to prepare and make a great gift.

Ingredients:

• 3 1/2 cups pecan halves
• 1 large egg white
• 1/2 cup sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon cloves
• 1/4 teaspoon nutmeg
• 3/4 teaspoon salt

Directions:

Preheat oven to 300-degrees.

In a large bowl beat the egg white and 2 tablespoon water until frothy. Toss the pecan halves into the mixture until coated.

Combine the remaining ingredients and add to the pecans; coating evenly.

Line a 13x9-inch baking pan with a lightly greased piece of parchment paper.  Add the coated pecans spreading into a single layer.

Bake for 15 minutes. Stir pecans and return to a single layer and bake an additional 15 minutes.

Remove from oven and cool completely. The pecans will harden once cooled. 

Break up the hardened pecans and store in a plastic bag in the refrigerator or freezer.

Bobonne's Birthday

All the family came over for a family picture shoot. Lea Ann Byrne Photography did the pictures for us. Who would have thought we would be outside in the morning on November 9th taking pictures without even a jacket on! That is Colorado for you...

Lunch Menu: Mimosas, Deviled Eggs (blog: 4/12/13), Fall Salad (blog:11/17/13 ), Chipotle Shredded Pork (blog: 4/12/13), Turkey Chili & Sweet Potato Shepherd's Pie (blog: 11/17/13 ) and Ginger Cookies (blog:11/17/13).

I served the Chipotle Shredded Pork open faced on lightly fried corn tortillas with shredded provolone and chipotle sauce on top. Heated in a 350-degree oven until hot.