A New Twist On Veggies

During a recent quilt shop adventure with one of my sisters and a sister-in-law I could hardly believe my eyes when I turned the corner and found an entire shelf of vegetable fabrics! An entire shelf of fruit fabrics stood directly above. I have seen veg and fruit fabrics before but never to this extent! Oh, my goodness! I could hardly believe my eyes! I walked away to look through the rest of the store, but soon I found myself in front of that shelf again. What would I do? What choice did I have when it was calling my name?

My new vegetable collection

I found that fabric winking at me and demanding it go home with me. The vegetables called much louder than the fruit. And so, the choosing began. A stack started on the counter, green beans, kale, asparagus, tomatoes, purple onions, potatoes, garlic, carrots, some corn. The switching was minimal and the cutting began. 

Will my quilt be a soup or a salad or maybe a garden? I'm not sure, but in another shop I found the cabbage fabric that will link it all together. A plan is formulating in my mind and before long the sewing will begin. I can hardly wait to show you the finished quilt sometime later this summer. It will be delicious!

In the meantime, I will soon be sharing some of the great recipes I have recently acquired from my sister Pam. I have a new Spinach Quinoa Salad and a new Spicy Cole Slaw that might jazz up your summer meals. 

I hope you have some fun projects lurking in your future.

Mrs. Clark's Clean(er) Eating

Over past couple of months I have been cleaning up my eating. That means I have been doing my best to avoid processed foods, eating whole foods instead. I'm not saying I have completely come clean, but I have cleaned up my act. By avoiding most processed foods, I feel like I can allow myself an indulgence every now and then. Sugar becomes a treat, not something I am mindlessly eating at every meal. 

Since I have been eating this way I haven't been using many recipes. In the words of my sister Pam, "I don't use recipes I just make stuff." And that's about right. I don't use many recipes and if I do, it is for inspiration, rather than for following. I simply cook real food. 

Here's What I Mean . . .

Tonight's dinner of vegetables, whole grains and shrimp

This was a typical evening dinner for me. I chopped up some yellow pepper, some onion and some kale. I cooked that in some lightly salted water water along with a brown rice and barley mixture, making a pilaf. While the pilaf was cooking I made the salad with spring mix and spinach, green pepper, cucumber, shredded carrots and tomatoes. I cooked the shrimp quickly in a bit of coconut oil, just enough to grease the skillet. I cooked it for only a couple of minutes, until the shrimp turned white and pink. I sprinkled on a little salt and pepper and some oregano and thyme. I dressed the salad with a bit of olive oil, lemon juice, salt, pepper and garlic. I drizzled a tiny bit of that dressing over the shrimp, too. Delicious!

I was inspired to change up my eating by watching my girls eat as they have learned to minimize sugar and processed foods. If they can do it, surely I can do it! About the same time, my church offered a class called The Daniel Plan which focuses on keeping all aspects of one's life healthy and strong. In the food portion of this study, minimizing sugar, MSG, and hydrogenated fats was urged along with maximizing fruits, vegetables, whole grains, and lean meats. All of this sort of worked together to challenge me to make some changes. 

And Next . . .

Tomorrow morning I will be cooking some buckwheat for breakfast. That will be new! My plan is to cook it like oatmeal along with some chopped apple and cinnamon. 

I hope you enjoy hearing a bit about my latest adventure in the kitchen. 

Egg Rolls and Crab Rangoon

 Mrs. Clark's Kitchen had a little egg roll fun earlier this evening. Yes, four friends gathered around the island and pitched right in chopping vegetables, cooking meat, manning the fryer and enjoying some kitchen fellowship. The friends were surprised that the egg rolls were much easier than anticipated. Here's what we did . . .

Egg Rolls

Everything needs to be cut very small.
The mixture is cooking at this point.

1/2 lb. ground beef, turkey, or pork

1 clove garlic, minced

1/2 c. finely chopped cabbage

1/2 c. finely chopped water chestnuts

1/2 c. shredded carrot

1/4 c. finely chopped onion

2 Tbsp. soy sauce

2 tsp. cornstarch

1/2 tsp. sugar

1/4 tsp. salt

1/8 tsp. ground ginger

8 egg roll skins

Oil for frying

Cook meat with garlic until meat is no longer pink. Drain fat. Add cabbage, water chestnuts, carrot, and onion to skillet and stir-fry 2 minutes.  Combine soy sauce, cornstarch, sugar, salt, and ginger. Add to skillet. Cook and stir for 1 minute. Remove from heat.

For each egg roll, place an egg roll skin on a flat surface with corner pointing toward you. Spoon about 1/4 cup of filling mixture across and just below center of egg roll skin. Fold bottom corner over filling, tucking it under on the other side. Fold side corners over filling, forming an envelope shape. Roll egg roll toward remaining corner. Moisten top corner with water; press firmly to seal.

Fill electric skillet or deep fat fryer with 1 inch of oil. Set at 375 degrees and fry egg rolls a few at a time in hot oil for 2-3 minutes or until golden brown. Drain on paper towels. Keep warm in 300 degree oven while frying remainder. 

Egg roll wrappers are bigger than won ton wrappers.
Look for them in the refrigerated produce section.
We will use the won ton wrappers for crab rangoon.

Notice the placement of the filling,
 below the center and diagonal.

Pull the bottom corner up over the filling.

Tuck in the outside corners and roll it over.
When you get to the last corner, wet it with a drop of
water and seal the corner down.

Our egg rolls have some personality, waiting for the fryer.

Golden brown and crispy.

And then . . .

As long as we had the fryer going we might as well make some crab rangoon, too, don't you think?

Crab Rangoon

8 oz. crabmeat, drained and chopped

8 oz. cream cheese, softened to room temperature

1/2 tsp. A-1 sauce

1/4 tsp. garlic powder

30 won ton wrappers

1 egg yolk, beaten well

1 Tbsp. water

Mix A-1 sauce and garlic powder into cream cheese and add cream cheese. Combine well.    Combine beaten egg yolk and water and set aside.

Place heaping teaspoonful on each wonton wrapper. Moisten edges of wrapper with egg mixture. Gather the four corners of the won ton together at the top and pinch together to seal. 

Heat oil to 375 degrees. Add won tons in batches and fry till golden brown, about 3 minutes. Remove with a slotted spoon and drain on paper towels. Serve hot with Chinese mustard or sweet and sour sauce. 

Chop the crab. Use canned or even imitation crab.
 If using canned crab remove any cartilage before chopping.

Use a wooden spoon or even an electric mixer to soften
the cream cheese.

Put a little filling in the center of each won ton wrapper.
 These are similar to egg roll wraps, but smaller.

Crab rangoon, waiting for the fryer.

Don't crowd the skillet. Too many at a time
will cool the grease and the fried food will be greasy.

Yummy!

Didn't my friends do wonderful work on these tasty foods? They jumped right in and didn't hesitate at all to pick up a knife or a spatula or to stand over the skillet or the fryer. We completed our dinner with a beef stir fry. I'll have to write about that another day. There is something quite satisfying about cooking good food together and sitting around the table to enjoy it. Nice evening. 

Look at all those beautiful vegetables, so nicely cut by my friends!

Valentine's Day

Valentine's Day calls for a special dinner. It is a different kind of day for me now, but my memories are sweet. I had a couple of friends over for dinner, friends who have the same situation I have. We had a nice dinner and shared Valentine's Day memories of our husbands. 

Good Memories

When I think of Valentine's Day and Sam I can't help but think of conversation hearts.  :)

In the days leading up to Valentine's Day Sam was famous for buying a bag (maybe more) of these and handing them out to me and I think to the girls, too. He might silently hand me one that said "My Girl" or "Kiss Me". It always made me smile when he would hand these to me one by one. Sometimes he would pour out a handful for me and we would have silent "conversations". He would give me "Kiss Me" and I might respond with "Bad Boy" which might bring his "Later". Well, you get the idea. Sometimes the "conversations" were a bit sketchy, but they always ended well. The memories of it all make me smile.

Back to the purpose of this blog, sharing the possibility of good food.

Ranch Parmesan Chicken

This was one of Sam's favorites and I baked it for tonight's dinner. Here's the easy to do recipe, which was one of the most requested recipes from my Foods II class at NHS.

1/2 cup crushed cornflakes

1/3 cup grated Parmesan cheese

2 tablespoons Ranch dressing mix

4 boneless skinless chicken breast halves

1/4 cup butter, melted

Line baking dish with parchment paper or grease the dish. Preheat oven to 350 degrees.

In a shallow bowl combine the cornflakes, Parmesan cheese and ranch dressing mix. 

Dip chicken in the melted butter, then roll in cornflake mixture to coat. Place chicken in prepared baking dish. Bake, uncovered, for 40-45 minutes or until juices run clear from chicken. Serve at once.

Just a little bit more . . .

I use the flat side of my meat mallet to gently crush the cornflakes in a ziplock freezer bag. You could also use a rolling pin.

My chicken breast halves were too big for one serving, so I cut them in half. If it is very thick on one end I pound it a bit with the flat side of my meat mallet to flatten it a little.

This is very flavorful and has a nice crunch on the outside. Don't over bake or the chicken will be dried out and tough.

Tonight I served this with some green beans with cherry tomatoes and a fruit salad. Nice dinner. We started the meal with a Strawberry Bellini and ended it with Chocolate Valentine Cookies.

Enjoy!

Here's A Green Bean Winner!

At Christmas time I wanted a new way to jazz up some veggies for dinner. In perusing the internet searching for recipes I ran across Green Beans With Cherry Tomatoes at allrecipes.com and thought it would look rather festive on the table. This dish was a hit and now that I have made it 3 times I have my tweaks down to where I am happy to share the recipe.

Green Beans With Cherry Tomatoes

serves 8

1 1/2 pounds green beans, trimmed and cut into 2 inch pieces

1 cup water

1/4 cup butter

1 tsp. garlic salt

1/4 tsp. pepper

2 tsp. chopped fresh basil

1 pint cherry tomatoes

Place beans and water in large saucepan. Cover, and bring to a boil. Turn heat to low, and simmer for 10 minutes or until tender. 

While beans are cooking melt butter in a medium saucepan over medium heat. Stir in garlic salt, pepper and basil. Add tomatoes, and stir just until tomatoes are soft.

Drain water off beans and pour the tomato mixture over the green beans. Toss gently to blend. Serve at once. 

A Short Bit More . . .

If the tomatoes are large you might want to cut them in half. I left them whole this time and they seemed a bit too big.

If you don't have fresh basil you can use dried, but only use 3/4 teaspoon.

I have only used frozen beans, but I look forward to using fresh beans from my garden this summer. Two 12 ounce bags of frozen beans are needed for this recipe. If serving fewer than 8, it is easy to cut the recipe in half. 

These beans not only look pretty, but they are very tasty. I think a crumble of bacon on top would be a nice addition, too.

Bonus 

I found this at the store last week . . .

So, I turned it into this . . .

It turned out very yummy! I followed the directions on the package, but I baked the fish instead of frying. 

I made a little cole slaw with cabbage, green onion, green pepper. I used salsa and plain greek yogurt with some cumin for the dressing and topped the fish in the shells. I topped my green salad with tomatoes, yellow and red peppers and a bit of salsa. 

Delicious dinner on a very cold night!

Two More Cookies

I promise to get back to more nutritious recipes soon, but first I must write about two more of my favorite Christmas cookies. I know most of us are finished with our Christmas baking, but now the recipes will be on file for next year. 

I found the recipe for this Chocolate Covered Cherry Cookie quite a few years ago in The Taste of Home magazine. It is a dark chocolate cookie with a maraschino cherry in the center and a rich chocolate frosting on top. If you like chocolate covered cherries you will love this cookie! They are a little labor intensive, but well worth the effort.

Chocolate Covered Cherry Cookies

1/2 c. butter

1/2 c. white sugar

1/2 c. brown sugar

1 egg

1 1/2 tsp. vanilla

1 1/2 c. flour

1/2 c. baking cocoa

1/4 tsp. salt

1/4 tsp. baking powder

1/4 tsp. baking soda

48 maraschino cherries, blotted dry

for frosting:

1 c. semisweet chocolate chips

1/2 c. sweetened condensed milk

1 to 2 Tbsp. maraschino cherry juice

In a mixing bowl, cream together butter and sugars until fluffy; beat in egg and vanilla.  Sift together the dry ingredients gradually add to creamed mixture. The dough will be very firm. Shape into 1 inch balls (or a little smaller) and place on ungreased cookie sheets about 2 inches apart. Push one cherry into each ball of dough. For frosting, melt chocolate chips in sweetened condensed milk in a small saucepan over low heat, stirring constantly. Remove from heat, add cherry juice and stir until smooth. Spoon 1 teaspoon of frosting over each cherry. Bake at 350 degrees for 8-10 minutes. 

The rest of the scoop . . . 

I make a double batch of the dough and a single batch of the frosting. I never run out of frosting. 

I cut the cherries in half, or even thirds. I also make the cookies smaller than 1 inch. I use my small cookie scoop and the balls are probably about 3/4 inch. 

Use parchment paper on cookie sheets. If a bit of frosting runs off the cookie it sticks badly and parchment paper will save the day when it comes to clean-up.

Yes, the frosting goes on before you bake the cookie! I know that doesn't seem right, but it is. Trust me. 

Like most other cookies, I take them out of the oven when the edges begin to set up. Let the cookies finish baking on the cookie sheet for about 5 minutes. Then carefully remove and let completely cool on wax paper on the counter.

I know the recipe says it makes 4 dozen cookies, but I usually get at least 5 dozen from each single batch. I make the cookies just a little smaller. At Christmas time I like small cookies so I can sample lots of different ones. 

These cookies freeze well. I pack them in a covered container with wax paper between the layers. You can take out just a few at a time as they are ready to eat within minutes. Delicious!

I use this little spoon to make an indentation in each cookie.

Put the cherry in the indentation.

Frosting goes on top and this cookie is ready for the oven.

Baked and cooking on the counter.
Don't pack them away until completely cooled.

The next cookie is much easier to make. It is a simple drop cookie which is a lightly spiced cookie. My friend Robin gave me this recipe about 25 years ago right before Christmas and I have made it every year since. I do not know how this cookie acquired the name "Letha's", but that is what it is called. I suppose someone named Letha created the recipe at one time or another. Interestingly, I have an Aunt Letha and I always think of her, but the recipe did not come from her. Enough of that, here's the good stuff . . .

Letha's

1 c. sugar

1 c. brown sugar

1 c. shortening

2 eggs

2 1/2 c. flour

1 tsp. baking soda

1 tsp. baking powder

pinch of salt

pinch of ground cloves

1/2 tsp. nutmeg

1/2 tsp. cinnamon

In a mixing bowl, cream together the sugars and the shortening until fluffy. Beat in the eggs one at a time. Sift the dry ingredients and add gradually to the creamed mixture. Drop onto greased cookie sheets. Bake at 350 degrees 6-7 minutes. 

A little more scoop on this . . .

About the only thing I do differently is to use parchment paper (don't I always?) instead of greasing the cookie sheets. I use my smallest cookie scoop to drop the dough onto the cookie sheets and this recipe gives me about 8 dozen little cookies. Lovely!

This is a wonderful little cookie which is perfect with a nice cup of tea.

And that, my friends, is more than enough cookie baking for one year! But I must share one more bit of Christmas fun.

Shortly before my mother died she gave away many of her Christmas ornaments and decorations. I had many Christmas things of my own, but I did take a few things. My girls each took a box of the vintage ornaments. I have been using them ever since. I brought them home and they went on my tree that very Christmas. I love them. Every one is different, and beautiful. As tonight's snow is beginning to fall I am sitting in the twinkle of my Christmas tree, these ornaments are shining in the living room and it is so very pretty. I know one day these ornaments will look beautiful on my daughters' trees, too, and I imagine they will be making some of these same cookies, too. Aaah, traditions!

Merry Christmas!
Karen

Mom's Cream Caramels

Christmas time has always meant it was time for Mom's caramels. She began making them the first Christmas of her marriage and over time the tradition took on a life of its own. I just remember caramels were always yummy and Mom was a little bit famous for Audrey's Caramels. She once told me that God gave us an extravagant gift that first Christmas and this was one way she honored that extravagance. Some years she made over 30 batches of these to give away. Last night I was reminded that she often donated a batch to their church's annual auction and big money was paid by the winning bidder. 

My sister Karla and I have tried to keep up her tradition but between us we don't come close to Mom's total! I think we have come closer in quality than in quantity and for that I am grateful.

I have had a couple of people ask for tips and advice since I shared the recipe on my Facebook page yesterday. I decided this would be the best place to do just that. After all, my daughters and Karla's might some day need this advice, too.

Don't they look scrumptious?

All that deliciousness from these simple ingredients.

Audrey's Cream Caramels

2 c. sugar

3/4 c. light corn syrup

1/2 c. butter

2 c. cream

Mix first 3 ingredients plus 1 cup of cream. Bring to a boil, stirring constantly. Then stir in rest of cream. Stir frequently as mixture begins to thicken, constantly as it darkens. Cook to 254 degrees. (A little dropped into cold water forms a hard ball.) Pour into buttered 7 or 8 inch square pan with 1/2 cup nuts scattered on the bottom if desired. when cold, cut into squares. 

For chocolate caramels, add 2 squares of unsweetened chocolate with first ingredients.

The rest of the story . . .

Mom's hand written recipe credits the Betty Crocker cookbook, probably the one she received as a wedding gift in 1951. 

Before starting to cook, get everything set up. I have a heavy 4 quart saucepan. You need one about that big. A candy thermometer is helpful. I splurged on a digital one a couple of years ago and have been glad every time I make another batch. I use a wooden spoon to stir.

Butter the pan and set it on a cooling rack. Butter another small dish and set it aside.

Although the recipe says to cook to 254 degrees, I pull it off the heat at 252. The thermometer moves very slowly until it reaches 240 degrees. Then it begins to move a little faster and by the time it reaches 250 degrees it is climbing quickly. At 252, immediately pour the mixture into the buttered pan, but do not scrape the sauce pan! Scrape the last bit out of the pan into the little dish you have buttered. That remaining mixture has usually cooked to 254 degrees or beyond simply by remaining in the hot pan. I will leave to your imagination what you should do with this last little bit. 

The caramel is very hot. Take care not to drop any on your skin. It will burn and blister. I speak from experience. Be careful! Whatever you do, do not lick the spoon! 

Buttered pan on cooling rack, small buttered dish near by,
thermometer in place

 

Mixture is light colored when cooking begins.
I begin with medium high heat.
When mixture boils, turn to slightly below medium.

As mixture darkens, stir constantly.
Now you are making progress!

Here's that last bit I put in the little dish. You can see that some
of it is darker. It will be more hard than what is in the pan.

Once the pan of caramel has cooled it is time to cut the caramels. My Dad was always the cutter and Mom was the wrapper. They wrapped each caramel in little squares of foil. Each one was wrapped like a tiny present. Now that I think of it those little silver cubes sort of go along with the story of extravagance. Karla is true to tradition as she wraps her caramels in foil. I have switched to waxed paper. I find it easier to wrap and easier to unwrap as well. Your choice.

I tear off strips of waxed paper and cut it into fourths. I pile up about 10 and cut them altogether. I do this while watching TV and I keep them in a plastic container, just waiting for action.

My little pieces of waxed paper waiting to wrap caramels.

I lay a caramel diagonally on a piece of waxed paper and wrap it starting in one corner and all the way across. Then I twist the ends. Voila! One wrapped caramel and 143 or so to go!

All wrapped up and waiting to be given away.

I am a little bit ahead of myself. The caramels need to be cut before they can be wrapped! 

Turn the pan upside down on a cutting board. If it doesn't fall out of the pan you need to put a thin metal spatula down the side of the pan and loosen it up. You might have to do this on all 4 sides. It will come out. Trust me!

Cutting is a bit tedious, but well worth it!

I use a sharp knife with a long blade. I cut across into 12 strips, sometimes 13 if it works out that way. Then each strip is subcut into 12.

These keep well for several months, maybe more. I store them in tins or plastic containers with tight fitting lids. I usually store in a cool spot like my basement or my garage. 

You will know if the mixture is gets overcooked. It will be difficult to cut. In fact it might shatter or crack. In this case be very careful of dental work! 

I can't help but remember Mom while making these caramels. I can see her standing by the stove stirring. I also have fond memories of watching my parents cutting and wrapping caramels late at night as we kids trotted upstairs to bed. 

I love hearing comments from people who recall enjoying Mom's caramels. I doubt if she had any idea what a tradition she was birthing back 60 some years ago while she was pouring over those new cookbooks choosing her Christmas recipes. I guess that's the way traditions are born, completely unplanned, simply a success that is repeated. 

Enjoy!