Christmas 2015

Ally Harper excited for presents and candy!

Ava Grace digging into presents!

Zachary James LOVED this gift from Aunt Jessica & Uncle Jesse!

Eli Matthew making gingerbread house and open his robotic dinosaur. Very Cool!

Pumpkin Roll

This recipe goes back many moons to when I first moved to Colorado and was the greenhouse manager for Fruehauf's in Boulder. Judy Smith was one of the floral designers I worked with and this is her recipe. Having no family in Colorado all my co-workers at Fruehauf's became our extended family. Judy lived up in Ward where she cooked us one Thanksgiving dinner solely on a wood cook stove!
This dessert has been made many a time for family holidays (boys would fight over the last piece) and gifts for our friends. Well worth the different steps the recipe calls for. You will not be disappointed!

Ingredients for Cake Batter:

• 3 eggs
• 1 cup sugar 
• 2/3 cup pumpkin
• 1 teaspoon lemon juice
• 3/4 cup flour
• 1 teaspoon baking powder 
• 2 teaspoons cinnamon
• 1 teaspoon ginger
• 1/2 teaspoon nutmeg
• 1/4 teaspoon salt

Grease a jelly roll pan generously with Crisco shortening and line the bottom with parchment paper and grease again. I buy my parchment paper in the bakery department of our local grocery store.

Cream eggs and sugar until fluffy. Fold in the pumpkin and lemon juice. Sift together the flour, spices, baking powder and salt. Add to the wet ingredients and mix till well combined.

Preheat the oven to 375-degrees. Pour the batter into the prepared pan and bake for 15 minute. Sift powdered sugar on a cotton dish towel, covering most of the surface of the towel.

Note: Try just using parchment paper (non-greased) on baking sheet with overlapping edges. Moisten the pan first; which allows parchement to hold in place better. Once cake is done; using the edges of parchment paper, carefully remove from the pan. Roll up in the parchment paper and follow the original instructions. Place a piece of waxed paper underneath before unrolling cake to fill. This allows for easy clean-up.

Carefully flip the cake; guiding with free hand, onto the prepared towel. Remove the parchment paper by peeling off slowly.  Roll up jelly-roll fashion inside the towel and place on a wire rack to cool.

Ingredients for Filling:

• 1 cup powdered sugar, sifted
• 8 ounces cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1/4 teaspoon vanilla extract

Directions for Filling:

Cream all the ingredients with an electric mixture till light and fluffy. Cover and store in refrigerator until ready to use.

When cake is completely cooled, carefully unroll and spread filling inside to an inch of the ends.

Roll up the pumpkin roll and cover snuggly in foil.
Do not dismay if roll cracks some, as once it is cut, will become unnoticeable.
Store in refrigerator or has Freezer Stamp of Approval!

Maple Pot de Creme'

This recipe was the dessert we were served at the Couple's Cooking Class at Sur la table. We were practically licking the glass bowl they were served in. The pot de creme' was not included in the hands on demonstration, just the end product. Similar to making Creme Brulee, I figured I could take this recipe on! Rob helped (a lot) and is now Maple Pot de Creme' expert...

Ingredients:

• 1 1/4 cups whole milk
• 1 1/4 cup heavy whipping cream
• 6 tablespoons good quality maple syrup
• 5 egg yolks
• 2 tablespoons packed light brown sugar
• 1/2 teaspoon kosher salt
• 1 teaspoon vanilla bean paste (found at Whole Foods)

Directions:

Preheat the oven to 325-degrees and position rack in the center. Place 6 ramekins in a large rectangular baking dish. In a large saucepan boil enough water to fill your baking dish halfway, set aside until needed. I heated a large glass measuring cup in the microwave.

In a medium saucepan over medium heat, whisk to combine the milk, cream and maple syrup; bring to a simmer.

In a large mixing bowl, whisk together egg yolks, sugar, salt and vanilla bean paste. I have a hard time getting the almond paste to combine and think next time may gently heat this in the microwave to soften; 3-4 seconds on high?

Gradually whisk the hot cream mixture into the egg mixture. Do this slowly so as not to cook the egg, called tempering. Whisk the mixture until smooth.
Using a spoon, remove any foam or bubbles that may have accumulated on the top to ensure you have a smooth surface on your pot de creme'.

Divide custard between the ramekins, leaving a 1/4-inch space at the top. I made 7, just added less custard to each.  Carefully pour enough hot water into the baking dish to reach halfway up the sides of the ramekins.

Loosely cover the baking dish with a large piece of aluminum foil and carefully place into the oven. This is where it is very helpful to have a retired husband hanging out in the kitchen!

Cook the custard until set, but still wobbly when gently shaken, about 75 minutes. If the custard has not set, continue to bake, checking every 5 minutes until set. In my oven it took 85 minutes.

Remove the ramekins from the water bath and place on a wire rack to cool.

Cover and refrigerate for at least 2 hours or preferably overnight.

To serve: Top each pot de creme' with a teaspoon of maple syrup, served chilled.

Sweet Potatoes with Rosemary

Another yummy recipe from Sur la table cooking class. Even Rob likes this and he does not even care for sweet potatoes! The rosemary is spectacular combined with the sweet potatoes and recipe is not too time consuming.

Ingredients:

• 3 tablespoons unsalted butter, melted
• 3 tablespoons olive oil
• 1 large shallot, peeled and thinly slice
• 1 teaspoon fresh rosemary
• 2 pounds (3-4 medium) sweet potatoes, peeled and thinly sliced
• Kosher salt and freshly cracked pepper, to taste

Directions:

Combine melted butter, oil, shallot and chopped rosemary in a a large bowl; stir to combine. Add the sliced potatoes and toss to coat; season generously with salt and pepper.

In a large baking dish, arrange potato slices vertically (like dominos) into loose rows. 

Cover baking dish with foil and roast in a 425-degree oven for 30-35 minutes, or until potatoes are tender. Remove the foil and roast an additional 10 minutes, or until tops of potatoes are browned and crisp.

Poached Pear Salad with Champagne Vinaigrette

This lovely salad was part of a cooking class at Sur la table. My good friends Rick & Catherine treated Rob and myself to the class in celebration of my 60th. We will certainly make every recipe that Chef Dina Paz offered in her Date Night: Cozy Fall Dinner class!

The poached pears can be made ahead and kept covered, in the refrigerator for 3 days. The poaching liquid, maybe used over and over, if placed in the freezer.

Ingredients for Poached Pears:

• 1 cup dry red wine
• 1/2 cup fresh orange juice
• 1/4 cup granulated sugar
• 1 cinnamon stick, broken in half
• 2 firm-ripe pears, peeled, halved lengthwise and cored ( I used 4)

Directions for Poached Pears:

Place the wine, orange juice, sugar and cinnamon in a medium saucepan and place on the stove over medium-high heat and bring to a boil. Reduce heat to simmer and add pears, cut side down; poach until pears are tender, about 15 minutes. Turn off heat and allow to cool in poaching liquid. Remove the pear halves from the poaching sauce, cover and refrigerate until ready to slice and serve. 

Ingredients for Vinaigrette:

• 2 tablespoons Champagne vinegar
• 1 medium shallot, peeled and minced
• 1 teaspoon Dijon mustard
• 1/4 cup extra virgin olive oil
• Kosher salt and freshly ground pepper

Directions for Vinaigrette:

In a medium bowl, whisk to combine the vinegar, shallot and mustard. While whisking vigorously, slowly drizzle the olive oil till emulsified. Taste and adjust seasoning with salt and pepper.

Ingredients for Salad:

• 1 medium head Bibb or red leaf lettuce
• 3 ounces crumbled blue cheese
• toasted walnuts

To assemble salad:

Place the greens in a large bowl and toss with enough vinaigrette to lightly coat. Taste and adjust seasoning with salt and pepper.

To serve:

Divide the dressed greens among chilled plates, arrange sliced pears around the salad and sprinkle with blue cheese and nuts.

Serve immediately.

Creamy Turkey Sauce or Soup

I started out making a White Chili recipe, by cookingclassy.com I changed up the ingredients somewhat to suit my finicky tastes. I do not do beans; as the original recipe called for, so here is what I came up with. Lots of healthy ingredients equals lots of chopping! This could be served as a hearty soup with Gluten-Free Buttermilk Cornbread (blog: 10/19/03 label: gluten-free baked) or over noodles of your choice. I love the Jovial Rice Egg Noodles...

Ingredients:

• 1 pound ground turkey
• 2 tablespoons olive oil
• 1 medium onion, grated
• 4 garlic cloves, chopped
• 2 cups carrots, grated
• 2 cups celery, chopped
• 8 ounces crimini mushrooms, chopped
• 2 cups corn, frozen or fresh
• 1 1/2 cup Green Chili Sauce (blog: 4/12/13 label: sauces) or purchased
• 2 1/2 cups chicken broth
• 1 1/2 teaspoons cumin
• 1/2 teaspoon coriander
• 1/2 teaspoon oregano
• salt and pepper to taste
• 1 tablespoon fresh lime juice
• 8 ounce package Neufchatel cheese, cut in 6 slices

Directions:

In a large stock pan heat the olive oil over medium heat. Add the ground turkey, onion (grating the onion will make turkey more moist), cumin, coriander, oregano, salt and pepper. Combine and cook until heated through and no longer pink.

Add the carrots, celery and mushrooms and cook until begins to softens.

Add the corn and garlic and cook until heated through.

Add lime juice, Green Chili Sauce, and chicken broth and heat until hot, but do not boil.

Add the Neufchatel cheese slices one at a time; stirring until melted.

Yum!

Handsome Grandsons

October 5 ~ Zachary James

November 25 ~ Eli Matthew

Chicken Italian Sausage with Crimini Mushrooms & Egg Noodles

This is my concoction. Fresh green chilies and jalapenos make this dish spicy, but if you cannot handle the heat, is easily toned down using less peppers. We buy the fresh chilies at the Boulder County Farmer's Market every year. Lately, I am obsessed with crimini mushrooms. These little morsels are so full of earthy flavor... I tried Whole Foods Spicy Chicken Italian Sausage; they were excellent and perfect texture for this dish. With the noodles, this entree made enough for 2 meals; accompanied by a green salad with grapes and feta. Yum! Feel free to use protein, vegetables and noodles of your choice.

The spice!

The protein.

The icing on the entree!






Ingredients:

• 2 tablespoon oil
• 3 cups ground chicken ( I used WF hot Italian Sausage)
• 1 onion, chopped
• 4 garlic cloves, chopped
• 1/4 cup jalapeno peppers, deseeded and chopped
• 1/4 cup roasted green chilies, skin, seeds and membrane removed and chopped
• 1 cup celery, chopped
• 1 cup carrots, chopped
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 32 ounce box chicken broth
• 5.46 ounce can coconut milk
• Salt and pepper to taste
• 2 tablespoons unsalted butter
• 8 ounces crimini mushrooms, washed and sliced
• Jovial Rice Egg Noodles, cooked according to package directions

Directions:

In a skillet melt the 2 tablespoons butter and add sliced mushrooms. Saute over medium heat until softened. Remove from heat and set aside.

In a large stock pot, add 1 tablespoon oil over medium heat. Remove the sausage from their casing and brown until cooked through. Remove from the pot and set aside.

Add the additional 1 tablespoon oil to the stock pot and return to the heat. Add the onion, garlic, jalapenos, green chilies, celery, carrots, cumin, and oregano. Cook until softened.

Add the cooked Italian Chicken Sausage, chicken broth, coconut milk and salt and pepper.

Cook on low heat with lid on for 30 minutes.

To serve: Place egg noodles in bowl, spoon the meat mixture over the noodles and top off with the sauteed mushrooms.

Munson Farm Summer Vegetables

Munson Farm, on the corner of Valmont and 75th in Boulder; has been one of the primer vegetable stands in Boulder County. All the produce is top quality, but it is the Peaches and Cream sweet corn that Munson's is famous for. Sadly, Bob Munson passed away recently. He was an icon in our area and I created this recipe from produce from the farm stand in his honor.
Lots of vegetables, packed full of flavor and nutrition. The recipe is generous and if you wish, cut in half. But, you know me; I love ingredients that are versatile and can be utilized in many ways OR of course FREEZE!  I have included a couple recipe suggestions. The amount was used in 3 different recipes. And yes, I did freeze the batch used to stuff the portobellos. Had to drain off a little liquid, but no compromise to taste!

Ingredients:

• 2 ears Munson's Peaches and Cream corn
• 2 medium yellow zucchini squash
• 4 medium shallots
• 4 medium fresh tomatoes
• 4 garlic cloves
• olive oil
• salt and pepper

Directions:

Preheat oven to 400-degrees.

With a sharp, serrated knife, remove the corn kernels from the cob.

Spread the kernels out on a parchment lined baking sheet and brush lightly with olive oil.

Roast for about 10-12 minutes. 

Remove from pan into a large bowl.

Wash and dry the zucchini squash and remove stem ends.

Grate the squash and repeat the process. Spread out on baking sheet, brush with oil olive and roast about 10- 12 minutes. Add to the bowl.

Peel the shallots and slice in large chunks and repeat the roasting process. Chop and add to the bowl.

Thickly slice the tomatoes and repeat the roasting process. Mash and add to the bowl.

Place the garlic cloves on top of a small piece of foil, adding a little olive oil. Fold up the edges to form a packet and roast for 10 minutes. Remove the garlic from their peeling, mash and add to the bowl.

Combine all the roasted vegetables; salt and pepper to taste.

recipe suggestion:

I combined 1/2 of the roasted vegetables with the protein of choice. This made two meals.

Use one pound cooked protein of choice. I used ground beef which was seasoned with one recipe of Taco Seasoning (blog: 2/21/14 (mexican label).

You may use any pasta of your choice; boiling according to package directions, reserving 1/2 of the pasta water. I used Jovial Egg Rice Noodles.

Once the noodles are cooked; drain, return to pan and add the reserved pasta water and 1/3 cup cheese of choice. I used soft goat cheese.

Add the roasted vegetables to the cooked, seasoned ground beef. Set 1/2 of this mixture aside for another meal. Makes great topping for Nachos!

Add the remaining meat/vegetable mixture to the noodles and cheese. Combine.

I served this pasta dish with fresh, chopped jalapeno peppers. Courtesy of my prep chef - Robert...

oops wrong Robert!

recipe suggestion:

Portobella mushrooms! Yum! 

Use a damp paper towel to wipe off the mushrooms. Using a spoon's edge,  scoop out the black gills and stem. Brush both sides lightly with olive oil.

Roast with  cap side down in a 400-degree oven for 10 minutes. Allow to cool on a paper towel with gill side down. 

Add 2 tablespoons cracker crumbs to the vegetables. Gluten-free folks just processor up a box of Blue Diamond rice crackers...

Fill each mushroom with the roasted vegetable mixture. 

Cover the top with shredded smoked mozzarella cheese.

Top with chopped, fresh roasted green chilies.

Bake in the 400-degree oven for about 10 or so minutes till bubbly.

Ok now I have a new obsession! Fabulous!

Boulder County Farmer's Market Pattypan Squash, Tomato, and Corn

I did not know if it would be a dish I would want to make again. My friend Sue texted me she could not find the recipe on my blog and could I send it to her. Thought I better get to writing down exactly what I did concoct, because it was rather tasty...
I have decided that Pattypan Squash is the primo of the Squash Family. Pattypans are also a good source of magnesium, niacin, and Vitamins A and C.

Ingredients

• 4 small Pattypan squash, ends cut off and sliced in thirds lengthwise
• 2 fresh ears of corn, kernels cut from the cob
• olive oil for brushing
• 2 fresh tomatoes, sliced
• 1 handful of fresh basil, sliced
• 4 ounces of fresh mozzarella, sliced or 1/2 cup whole milk ricotta and 2 tablespoons Parmesan
• salt and pepper to taste

Directions

Place the Pattypan slices on a baking sheet, brush both sides with a thin layer of olive oil and roast in a 400-degree oven for about 20 minutes; turning over once. Place roasted slices in a baking dish. Salt and pepper to taste.

Roast the kernels of corn and tomato slice for about 10 minutes in the same preheated oven. Place the tomato slices and corn on top of the Pattypan slices evenly.

Evenly place the slices of mozzarella on top or combine Ricotta cheese and Parmesan cheese and dollop on top.

Sprinkle with the sliced basil and salt and pepper to taste.

When ready to serve; heat under a broiler until hot.

Beautiful Granddaughters

August 11 ~ Ava Grace

August 17 ~ Ally Harper

Parsley Lemon Pesto

Growing up, we had minced parsley in our salad every night. Mom was born and raised in Brussels, Belgium and as a result some of her heritage was reflected in the meals. Parsley is packed with SO much goodness and is much more than an afterthought or as a garnish. It seems unfortunate to me that nutritionist do not tote the benefits more...
I found this recipe on Pinterest and is another Giada De Laurentii creation. She serves over pasta, but I think you could serve it with just about anything from poultry, beef, fish, sweet potato, rice or even an omelet.
My prep chef was painting the front door, so I was alone taking the parsley leaves off the stem. A somewhat tedious job but with great rewards!

Ingredients

• 2 1/2 cups (tightly packed) Italian parsley leaves (I had 3 1/2 cups)
• 1/3 cup pine nuts, toasted
• 2 tablespoon fresh lemon juice
• 2 teaspoons grated lemon peel
• 1/2 cup olive oil
• 1/3 cup Parmesan cheese, finely grated
• 1/4 teaspoon salt
• 1/4 teaspoon fresh pepper

Directions

In a food processor, combine parsley, pine nuts, lemon juice, and lemon peel.

With the machine running, add the oil, blending until mixture is creamy.

Transfer the pesto to a bowl and stir in the Parmesan, salt and pepper.

I use the Glad mini round storage containers to divide up the pesto and freeze.

Rice Pilaf with Crimini Mushrooms

I am eating leftovers of this delicious rice as we speak. I added a cooked egg for protein and Parsley Lemon Pesto (blog: 8/28/15 (sauce label) because I am obsessed with pesto...
Do use the crimini mushroom, as they add a richer flavor than button mushrooms.
I have not use vegetable broth much and will do so again in other rice dishes instead of plain water.
Applause to lifeambrosia.com!

Ingredients:

• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 1 shallot, minced
• 2 large garlic cloves, minced
• 1 1/2 cups crimini mushrooms, quartered
• 1 cup long grain rice (I used organic jasmine 365 Whole Foods brand)
• 2 cups vegetable broth (I used Pacific low-sodium brand)
• fresh pepper and salt
• fresh parsley, minced

Directions:

In a medium saucepan over medium heat, combine butter and olive oil. Once butter is melted; add shallot and garlic. Cook 1-minute.

Add the mushrooms and cook 3 minutes or until mushrooms soften slightly.

Stir in the rice and cook until slightly translucent, stirring to prevent the bottom sticking. About 3 minutes on my induction stovetop.

Stir in vegetable broth and bring to a boil.

Cover pan and reduce heat to low and cook an additional 20 minutes; until all the liquid is absorbed.

Add fresh pepper and salt to taste. 

Add fresh parsley.

Green Chili & IPA Slow Cooker Pulled Pork

OK another lifesambrosia.com recipe. Love slow cooker recipes, love Mexican anything. So this was a win, win. I have several glass containers of last years green chilies made into our Green Chili Sauce (blog 4/12/13) and used the sauce instead of using the canned green chili in the original recipe. Again, I am sure the original recipe is amazing, I just had the homemade sauce on hand. The meat is versatile; as you can use a BBQ sauce on top or add more green chili sauce to a burrito or nachos. Nachos is what I am voting for!

Ingredients:

• 3 1/2 pound pork shoulder 
• 1/2 yellow onion, sliced (I used red, cause that is what I had)
• 1 7 ounce can diced green chili (I used about 2 cups of homemade Green Chili Sauce.
• 1 cup water (added enough water to Green Chili Sauce to equal 2 cups)
• 1 (12 ounce) bottle IPA beer (I am sure any beer will do, but we LOVE IPA)

Directions:

Season pork on both side with salt.

Place onion on bottom of slow cooker. Place pork on top. Pour green chiles, water and beer over top of pork. 

Cook on low for 6 hours.

Remove pork from slow cooker and shred. Tedious because you have to remove the pork fat, but not saying this is not worth it!

As Des says, "Enjoy!"

Pasta with Shrimp, Spinach, Tomatoes, Patty Pan and Goat Cheese

Check out lifesambrosia.com I must have pinned a million recipes so far and photography is beautiful. Thank you Des! Now, I did tweak the original recipe, but that is what food dishes are all about; tailoring to what suits your tastes. I am sure if you follow her recipe solely, it would be wonderful as well. Rob and I do not live in an area with easily obtainable seafood (duh, Colorado) so alias, we rely on Whole Foods... The shrimp was on sale and wild caught and delicious.

Ingredients:

• 1/2 pound dried linguine ( I used 1/2 package of Jovial Egg Rice Noodles)
• 3 cloves garlic, minced (most likely used more; I like garlic)
• 1 shallot, minced (used two large slices from a red onion from the Farmer's Market, minced)
• 1 patty pan zucchini, shredded (this was my addition)
• 2 tablespoons olive oil
• 1/2 teaspoon dried oregano (did not use)
• 1/2 teaspoon dried basil (I used fresh basil, about 1/4 cup, cut in slivers)
• 1/2 teaspoon crushed red pepper (use this to your taste) (would use fresh jalapeno next time)
• 1 pound shrimp, peeled and deveined
• 1 tablespoon brandy (I did not use, but used 1 tablespoon butter)
• 2 tomatoes, seeded and diced 
• 2 cups fresh spinach leaves, chopped
• 4 ounces goat cheese (I used Whole Foods Brand Herb and Garlic, but used about 3/4 of the 4 ounces)

Directions:

Cook pasta of choice according to package directions. Drain. A pic of the brand both Rob and I love. 

While the pasta is cooking, heat olive oil in a large skillet over medium heat. Cook onion for 3 minutes, add garlic and cook for 1 minute.

Add shredded patty pan and cook 1 minute. Transfer to a bowl.

Return the skillet to the heat and melt the 1 tablespoon butter and add the red pepper flakes. Add the shrimp and saute until translucent, about 3 minutes. Set the cooked shrimp aside.

Drain the pasta and return to the pan. Add the spinach, fresh shredded basil and tomato to the hot pasta.

Add the goat cheese and garlic/onion mixture and heat in the skillet over medium heat until cheese softens.

Fill pasta bowls and add shrimp on the top. How can you go wrong with all these fresh ingredients! YUM!