Creating memorable and healthy dining experiences.
Instant Protein Cocoa Bars – johanna
January 6th, 2009 | Filed under: Snacks
I learned to make this recipe from Shirley Tong a good friend of mine. Shirley was selling Shaklee products and invited me over for a demonstration. During the party she served the protein bars.
Now here is my plug for Shaklee. Months later I had become very ill. So ill I could not get out of bed for at least a couple of months. Shirley met with me and gave me a combination of vitamins and minerals to start taking. Within a week I was feeling well enough to get out of the house for small walks.
Back to the protein bar, Shirley made her protein bars with Shaklee products. I make them with regular health food store rice krispies and chocolate protein. I will admit there is a slight difference in taste but I still enjoy them from time to time.
3/4-1 cup cocoa protein
1/2 cup peanut butter
1/2 cup honey
1/2 tsp vanilla
1/2 cup nuts
1 1/2 cup rice krispies
In a saucepan heat honey, peanut butter and vanilla until soft. Quickly throw remaining ingredients in and mix. Pour into glass 9×13 pan. Pat down firmly. Let cool. Cut into small cubes.
Scalloped Patatoes with Mushrooms – johanna
January 4th, 2009 | Filed under: Sides
Scalloped potatoes were on the Christmas dinner menu but come last minute I did not want the same old dish of potato casserole. I turned to my Cooking with Shelburne Farms cookbook to see if they had anything exciting. I found Scalloped Potatoes with Mushrooms and Canadian Bacon. Problem was it called for half and half in addition to heavy cream. I did not have any half and half and I had barely enough cream. The idea of mushrooms intrigued me. I tend to shy away from canned cream of soups in casserole type dishes but was in a pinch and on a time schedule. This recipe was fast and supper easy. I missed the part about combining the spices with the soup and milk so I forgot to add the paprika, salt and pepper. Everyone thought it was fine.
I happened to learn a thing or two about potatoes during this experience. Normally I stick with red potatoes as they are noted to be a healthier choice than their starchier counterparts. The only time I make anything other than roasted potatoes is on Holidays. This time I happened to pick up a bag of russet because it was the only kind they had at the time. Good thing I did. Red and gold potatoes are considered a waxy potato and used more in grilling or roasting. The starch in potatoes such as russet and Idaho help thicken sauces and are the best choice for casseroles.
Source: More than Burnt Toast
8 cups thinly sliced & peeled potatoes
1 large onion
1 T butter/garlic butter
8-12 large fresh mushrooms, thinly sliced
2 cans Cream of Mushroom soup
1 cup milk (skim, 1%, 2%)
1 -1/2 cups shredded Cheddar cheese
sea salt, to taste
freshly ground pepper, to taste
paprika, to taste
Combine soup, milk and spices in a bowl. Sauté thinly sliced onion rings in 1 tablespoon butter.
Lightly oil a casserole dish or glass lasagna pan with olive oil.
Arrange potatoes in a single layer in bottom of dish. Drizzle soup mixture over top.
Arrange onions and mushrooms. Sprinkle cheese over each layer.
Continue to layer in this manner until all ingredients are used up. Place the dish on a baking sheet.
Bake at 375°F for approximately 1 hour or until potatoes reach desired texture.
For a crispy top layer, uncover during the last 10-15 minutes of cooking time.
To make the Shelburne Farms version:
1 1/2 pounds starchy potatoes, such as russet potatoes, peeled and sliced very thin, about 1/8 inch
1 clove garlic, finely chopped
1/2 tsp salt
1/2 pound mixed mushrooms, thinly sliced
Black pepper, to taste
6 oz Canadian bacon slices
3/4 cup heavy cream
3/4 half and half
3/4 cup (3 oz) grated cheddar or aged Colby cheese
Preheat the over to 375 degrees. Butter a 2-quart casserole dish.
Arrange half of the potatoes overlapping to form one layer on the bottom of the dish. Sprinkle with the garlic and season with 1/4 tsp salt. Spread mushrooms evenly over the potatoes and season with pepper. Arrange the bacon in one layer over the mushrooms and finish with remaining potatoes, overlapping to form final layer.
In a small bowl, whisk together the cream and half and half and pour evenly over potatoes. Sprinkle with remaining salt and then spread the cheese evenly over the top. Place the baking dish on a baking sheet to catch any overflow while baking. Bake for 65-75 minutes until bubbly and a deep golden brown. Let sit for 5-10 minutes before serving.
*Mixed mushrooms may include Hen of the Woods, honey and wine-cap Stropharia, Cremini or white button and cultivated oyster varieties.
The Columbia Restaurant: Arroz con Pollo Valenciana - Chicken & Yellow Rice – johanna
January 3rd, 2009 | Filed under: Main Dish
2-lb. chicken fryer, cut in quarters
2 onions, chopped
1 green pepper, chopped
2 medium tomatoes, peeled, seeded and chopped
2 garlic cloves, minced
1/2 cup olive oil
1 bay leaf
4 cups chicken broth
2 cups long-grain white rice, uncooked
1/2 teaspoon saffron
1/2 teaspoon salt
1/2 cup small green peas (cooked)
4 asparagus tips
2 roasted red peppers, cut in strips
1/4 cup white wine (white grape juice or chicken broth)
In a skillet, sauté chicken in heated oil until skin is golden. Remove chicken and place in casserole dish. In same oil in the skillet, sauté onion, green pepper, tomatoes, and garlic for 5 minutes. Pour over chicken. In same skillet, add chicken broth, white wine, saffron, salt, bay leaf and rice. When mixture begins to boil, pour over casserole, cover and bake in oven at 350 for 20 minutes or until chicken is done. Sprinkle with a splash of wine and garnish with peas, roasted red peppers, and asparagus tips. Serves 4.
The Columbia Restaurant ‘1905′ Salad – johanna
January 3rd, 2009 | Filed under: Soup / Salad
1/2 head iceberg lettuce
2 ripe tomatoes, cut in eighths
1/2 cup Swiss cheese, cut in julienne strips
1/2 cup ham, cut in julienne strips (or turkey or shrimp)
1/4 cup green Spanish olives, pitted
2 teaspoons grated Romano cheese
Salad Dressing Ingredients:
1/8 cup white wine vinegar
1/2 cup extra-virgin Spanish olive oil
4 garlic cloves, minced
1 teaspoon Worcestershire sauce
Salt and pepper to taste
1 teaspoon oregano
2 teaspoons lemon juice
Toss together all salad ingredients in a bowl, except Romano Cheese.
Mix garlic, oregano, and Worcestershire sauce in a bowl. Beat until smooth with a wire whisk. Add olive oil, gradually beating to form an emulsion. Stir in vinegar and lemon juice and season with salt and pepper.
Add dressing to salad and toss well. Add Romano Cheese and toss one more time. Serves 4.
Family Time Popcorn Bar – johanna
January 1st, 2009 | Filed under: Snacks
My kids love it when I put out the muffin pan filled with fun snacks. They think we are having a party.
Set out a large bowl of popcorn. Fill smaller bowls, muffin pans or mini loaf pans with various snacks such as the ones listed.
Nuts and seeds
Crackers
Cereal
Pretzel
Dried fruit
cheese
Chocolate chips
Spices: Cinnamon, brown sugar, nutmeg, Cajun seasoning, garlic,
Give the kids bowls, bags or ice cream cones to fill with their favorite snacks.
Popping popcorn on the stove top: pour about three tablespoons of vegetable oil (don’t use butter, it will burn) in a large pot. heat the oil over medium heat. To test if the oil is hot enough drop a single kernel in the pot and cover allowing steam to escape. If it sizzles and pops right away it is ready. Pour 1/2 cup (enough to cover the bottom of the pot, a single layer). Cover and shake to evenly spread the oil. When the popping begins to slow to a few seconds apart, remove the pan from the stove. Season to taste.
Almond Crescents with Burnt Butter Icing – johanna
December 30th, 2008 | Filed under: Breakfast
Found on Pittsburgh Needs Eated, adapted from America’s Best Lost Recipes. Similar to a bear claw.
Makes 2 crescents, each serving 6
Dough:
2 1/4 cups all purpose flour
1 package rapid-rise or instant yeast
1 tsp salt
8 tbsp (1 stick) unsalted butter, cut into 1/2 inch pieces and chilled
1/4 cup warm evaporated milk (110 degrees)
1/4 cup warm water (110 degrees)
2 tbsp granulated sugar
1 large egg
Filling:
1/2 cup packed light brown sugar
1/2 cup sliced almonds, toasted
3 tablespoons unsalted butter, melted
Burnt Butter Icing:
2 tablespoons unsalted butter
1 cup confectioners’ sugar
2 tbsp milk
1. For the dough: Pulse the flour, yeast, and salt in a food processor until blended. Add the butter and pulse until the flour is pale yellow and resembles coarse cornmeal. Turn the mixture into a large bowl.
2. Beat the milk, water, sugar, and egg in a medium bowl. Using a rubber spatula, fold the milk mixture into the flour mixture, then press against the side of the bowl. (The dough will be sticky.) Divide the dough into two pieces, wrap tightly in plastic wrap, and refrigerate until well chilled, at least 2 hours and up to 24 hours.
3. For the filling: Line two baking sheets with parchment paper. Stir the brown sugar and almonds together in a small bowl.
4. Working with one piece of dough at a time on a lightly floured surface, roll the dough out to a 14×9 inch rectangle. Brush the dough with half the melted butter, then sprinkle with half the almond mixture, leaving a 1/4 inch border around the edges. Starting at the long end, roll the dough into an even cylinder and pinch the dough to seal. Form the cylinder into a crescent shape on a prepared baking sheet and, with a paring knife, make cuts around the outside of the ring, spacing them about 1 inch apart. Rotate each piece cut side up. Repeat with the remaining dough and filling. Cover with plastic wrap coated with cooking spray and let rise until the dough is almost doubled in size, about 1 hour.
5. Adjust two oven racks to the upper-middle and lower-middle positions and heat the oven to 350 degrees. Bake until the crescents are golden brown, about 20 minutes, rotating and switching the sheets halfway through baking. Cool on a rack until just warm, at least 40 minutes.
6. For the icing: While the crescents are cooling, heat the butter in a small saucepan over medium heat, swiring the pan constantly, until the butter is golden brown, 3 to 5 minutes. Transfer the butter to a bowl and whisk in the confectioners’ sugar and milk. Drizzle the icing over the crescents. Serve.
Hamburger Stroganoff – johanna
December 28th, 2008 | Filed under: Main Dish
This recipe comes from my Grandmother Lois Jepson.
1/2 c minced onion
1 clove garlic, minced
1/4 c butter
1 lb ground beef
2 tbsp flour
2 tsp salt
1/2 tsp pepper
1 lb fresh mushrooms, sliced or 1 (8 oz) can sliced
1 can (10 1/2 oz) cream of chicken soup, undiluted
1 c sour cream
Parsley
Saute onion and garlic in butter over moderate heat. Stir in meat and brown. Stir in flour, salt, pepper and mushrooms. Cook 5 min, stir in soup. Simmer uncovered 10 min. Stir in sour cream. Heat through. Serve over noodles, rice or baked potato.
The Columbia Restaurant Black Bean Soup – johanna
December 27th, 2008 | Filed under: Soup / Salad
Growing up, the Columbia Restaurant in Ybor City was one of our favorite places to eat when visiting Tampa. The Cuban sandwiches were to die for and the black bean soup was just as amazing. I have since concocted my own version adapted from the back of a bag of black beans. It is tasty and most importantly Stephen and the kids love it. Still, it is not the Columbia. My mom is town for Christmas and black beans and rice were on the menu. On a whim we started searching the internet for a Columbia black bean soup imitation. I never thought the restaurant would post their most prize recipe on their site along with a few other favorites on their website. Lucy us.
This is a soup that is served over rice. With my own version I puree the soup slightly to get a thick consistency. That is not necessary with the Columbia’s version as the rice soaks up much of the liquid. I simmered the beans for about an hour before I added the other ingredients. Estimated time is probably 1 1/2 to 2 hours complete cooking time.
1 pound black beans
3 quarts water
1 ounce (2 tbsp) olive oil
1/2 ounce (1 tbsp) garlic
1 1/2 ounce (3 tbsp) chopped onion
1 ounce (2 tbsp) green pepper,
1/2 ounce (1 tbsp) salt
1/8 teaspoon cumin
1/4 teaspoon oregano
1/4 ounce (1 tbsp + 1/2 tsp) sugar
1/4 teaspoon pepper
Soak beans in water overnight in a 4-quart pot.
Bring beans to a boil in the pot, using the same liquid that beans were soaked with and then simmer.
Heat oil and then brown garlic in a pan
Puree onion and peppers, then add puree mixture to oil and garlic in pan, sauté for 4 minutes. Then add mixture to the beans simmering in the pot.
Add salt, cumin, oregano, sugar and pepper to the mixture in pot.
Stir, simmer until beans are tender. cuisine
Columbia Cuban Sandwiches – johanna
December 27th, 2008 | Filed under: Main Dish
10-inch loaf of Cuban bread
4 thin slices smoked ham
2 thin slices fresh pork ham
2 slices Genoa salami, cut in half
2 slices Swiss cheese
3 sour pickle slices (may also use dill)
Yellow mustard
Slice bread down middle lengthwise. Layer ingredients to cover bottom half of bread in the following order: ham, pork, salami, cheese, and pickles. Spread mustard on top half of bread. Cover bottom half and slice sandwich diagonally. Sandwich may be heated in oven or served at room temperature. If Cuban bread is not available, you may use French bread (baguette type) or Italian bread.
Pumpkin Ice Cream Pie with Maple Whipped Cream – johanna
December 26th, 2008 | Filed under: Treats
“A cool alternative to traditional pumpkin pie. If you can find pumpkin ice cream, by all means use that. If not, here’s a quick and easy way to make some using vanilla ice cream, good canned pumpkin and lots of wonderful spices. When you first make the mixture the spices might seem strong, but remember that their flavors get a bit muted when they’re ice cold. If you’re doing Thanksgiving for a large crowd, make two of these. One is good for a small crowd and the ice cream alone is a simple, fun desert for a party of two.”
Source: GOOP
TIME: 20 minutes + at least 3 hours in the freezer
1 cup of graham cracker crumbs (about 1 sleeve, ground in the food processor)
1 tablespoon sugar
5 tablespoons melted butter
1 pint vanilla ice cream, softened
1 can pureed pumpkin (or 1-3/4 cups fresh)
1/4 teaspoon each ground allspice, cinnamon, nutmeg and cloves
Maple Whipped Cream (see recipe below)
Preheat the oven to 350º F.
Combine the graham cracker crumbs, sugar and melted butter in a pie pan. Mix together with your fingers and then press evenly to cover the bottom and sides of the pan. It helps to press the mixture with the bottom of a small measuring cup. Bake for ten minutes or until light brown. Let cool while you prepare the filling.
In a large bowl, beat together the ice cream, pumpkin and spices. Spread evenly into the cooled pie shell and stick in the freezer for at least three hours before serving. When ready to serve, spread the top with Maple Whipped Cream. Serves 6, very generously
Maple Whipped Cream
1 cup heavy cream
2-3 tablespoons real Vermont maple syrup
Whip the cream using a standing mixer, hand held mixer or whisk until stiff peaks form. Whisk in maple syrup to taste.
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