"Old Bay Seasoning" Mix

And I'm going to be needing this too. I found this at About.com

Make your own Old Bay Seasoning mix to store in your pantry.
Prep Time: 15 minutes

Ingredients:
1 Tbsp. ground bay leaves
2-1/2 tsp. celery salt
1-1/2 tsp. dry mustard
1 tsp. ground black pepper
1/2 tsp. ground white pepper
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves
1/4 tsp. ground allspice
1/2 tsp. ground ginger
1 tsp. paprika
1/4 tsp. crushed red pepper flakes
1/4 tsp. ground mace
1/4 tsp. ground cardamom

Preparation:
Combine all ingredients and mix thoroughly. Store in an airtight container and store in a cool place. Use with seafood or chicken. Makes about 1/4 cup

Jambalya

Based on Smoked Sausage Jambalya by Epicurious.com / Gourmet / November 2009

1 pound chicken cajun sausage (approximately 3 links)
1 tablespoon vegetable oil
2 green bell peppers, finely chopped
2 celery ribs, finely chopped
1 medium onion, finely chopped
2 garlic cloves, finely chopped
2 1/2 cups long-grain white rice (1 pound)
1 (28-ounces) can diced tomatoes
1 teaspoon salt
1/2 teaspoon peeper
1 tablespoon cajun spice mix
Deglazing liquid (approx. 1 cup), 14 oz (1 can) chicken broth, water to make 3 1/2 cups of liquid.
1 tablespoon

Cook sausage in oil in a large skillet over medium-high heat, stirring occasionally, until golden-brown, about 5 minutes. Transfer to a dish to cool slightly. Slice at an angle into 3/4-1 inch slices. Pour oil onto a large stock pot. Add 1 cup of water to the skillet and deglaze over heat. Set aside.

Chop peppers in food processor, followed by onions and celery. Hand chop garlic.

Cook peppers, celery, onion, garlic, and 1/2 teaspoon salt in fat placed in pot, stirring occasionally, until golden-brown, 10 to 12 minutes. Stir in rice, sausage, tomatoes with their juice, water/both liquid, 1 teaspoon salt, and 1/2 teaspoon pepper and bring to a rolling boil.

Reduce heat and cook at a bare simmer (3), covered tightly with lid, until rice is tender and water is absorbed, about 25 minutes. Remove from heat and let stand, covered, 10 minutes. Fluff rice with a fork.

Makes 8 Servings

Cajun Spice

I found this site today. She's done a great job with it. Need a spice mix and you don't want to run to the store. Head here: Teri's Kitchen!

The mix I was seeking - Cajun Mix for my Jambalaya is below:

1 tablespoon paprika
1 tablespoon ground cumin
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons black pepper
1 teaspoon dried thyme
1 teaspoon dried oregano
1/4 teaspoon cayenne

Teri's Lemon Drop

Teri's Lemon Drop

1/2 oz fresh lemon juice, chilled
1/2 oz vodka, chilled
1/2 oz simple syrup, chilled
ice
martini shaker
baking sugar, ground fine
chilled martini glass

Mix first three ingredients in shaker with ice. Dip the rim of the glass in water and coat with ground sugar. Shake, shake, shake. Pour. Drink. Smile.

Cookie Dough Truffles

Cookie Dough Truffles
(tasteofhome.com)

These are the most fabulous little candies. Easy and so very yummy. I got my recipe from a co-worker. I thought I'd better check their origin and found it at the site noted above.

Ingredients
1/2 cup butter, softened
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 can (14 ounces) sweetened condensed milk
1/2 cup miniature semisweet chocolate chips or regular chocolate chips roughly chopped
1/2 cup chopped walnuts (I prefer pecans)
1-1/2 pounds dark chocolate candy coating, coarsely chopped - I prefer Ghiradelli Chocolate.

Directions
In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in vanilla. Gradually add flour, alternately with milk, beating well after each addition. Stir in the chocolate chips and pecans.

Shape into 1-in. balls; place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 1-2 hours or until firm.

In a microwave-safe bowl, melt candy coating; stir until smooth. Dip balls in coating, using two forks, allowing excess to drip off; place on waxed paper-lined or paarchment-paper-lined baking sheets. Refrigerate until firm, about 15 minutes. If desired, remelt remaining candy coating and drizzle over candies. Store in the refrigerator.

Yield: 5-1/2 dozen.

Lawry's Substitute

Lawry's Seasoned Salt Substitute
(From tastebook.com)

I was making the Pioneer Woman's Macaroni and Cheese recipe and realized I didn't have any Lowry's, a staple in her mind. Thank goodness for the Internet and Penzey's. I had all the ingredients. P.S. This is the best Mac & Cheese recipe I've found.

This is an MSG-free recipe for Lawry’s Seasoned Salt. (5 min 5 min prep)
1 spice bottle
2 tablespoons salt
2 teaspoons sugar
½ teaspoon paprika
¼ teaspoon turmeric
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon cornstarch
Combine all ingredients in a small bowl and mix well.
Pour the blend into an empty spice bottle to store.

Weekend Baking for the Holidays

Turkey Pot Pie

Turkey Pot Pie

I credit the perfect ingredient list to Pioneer Woman and the Gravy Recipe to Chef Kent and the Pie Crust to King Arthur Flour. Get ready for a slice of heaven and actually looking forward to the weekend AFTER Thanksgiving.

Prepare pie crust divide into 2/3 and 1/3 sections. Roll out bottom third and line pie pan. Don't trim yet. Place in refrigerator to set. Form top 1/3 into a disk and refrigerate.

2-1/2 cups diced turkey
3-4 carrots
3-4 stalks of celery
1/2-1 onion (medium or small)
6 teaspoons butter
small bag of frozen peas
1-2 cups leftover gravy
1/4-1/2 cup cream
chicken or turkey stock or broth as needed to thin the gravy
thyme
salt and pepper (watch the salt if you brined the turkey!)
cornstarch/water if you over liquify
Pie crust for a 9-1/2 inch pie pan. I used the recipe above and squeezed off 1/3 for the top crust and 2/3's for the bottom crust.

Peel the carrots. Chop the carrots, onion and celery into a medium dice. Melt the butter and add the chopped mix to the butter and cook over medium heat until the onion is nearly clear. The carrots will still be a bit crunchy. Add the turkey, peas and thyme. Add about a cup to a cup and a half of your leftover gravy, let it melt and add some cream until you have the desired richness. Salt and pepper to taste. If the mixture is still too thick, add some stock. If you over liquify, add some cornstarch mixed with water. Allow to simmer (near boil) to thicken the liquid. Remove from heat.

Preheat oven to 400.

Remove pie crust from refrigerator.

Add the filling to the pie crust. Roll out the top crust and withe the bottom crust. Cut in slits to allow steam to escape. Bake about 30 minutes until bubbly and lightly browned. Remove from oven and let sit for 10-15 minutes before serving.

Serve it with your leftover cranberry sauce of an extra treat.

Stop eating before the pie plate is empty.

Fluffy Jello Stuff

Fluffy Jello Stuff

This recipe is easy to make and a crowd pleaser for young and old alike.

Small package of Jello gelatin - ORANGE flavor (You can use other flavors, but why would you want to?)
Small can of crushed pineapple, drained
Can of Mandarin oranges (I like the tall can), drained
12 ounces of Cool Whip or whipped cream
16 ounces of cottage cheese

Mix. Refrigerate. Dig in. Smile!

Doggy Biscuits

Doggy Biscuits

I do baked items for my out of state family every year. This year I added a bonus for those with pooches.

2 cups whole wheat flour
1 tablespoon baking powder
1 cup natural peanut butter (grind it yourself for extra love)
1 cup skim milk

Additionally you can add:
Ground or sliced almonds
Raisins
Carob chips (chocolate is bad for dogs)

Mix together. Prepare baking pans by lining them with parchment paper. Roll out and use cookie cutters to make shapes or a cookie scoop to make mounds (the bigger the dog, the bigger the scoop [Oh isn't that true for the other scoop too?]). Flatten the rounds with the bottom of a drinking glass that has been dipped in flour.

Bake for approximately 20 minutes at 375 degrees.

Woof!

B

Pumpkin Bread Pudding

Pumpkin Bread Pudding
(Adapted from Gourmet Magazine / Gourmet Today cookbook)

Ingredients:
1 cup heavy cream
3/4 cup canned fresh or solid pack pumpkin (I loved it with the fresh!)
1/2 cup whole milk
1/2 cup sugar
2 large eggs plus 1 yolk
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground allspice
Pinch of ground cloves
5 cups cubed (1-inch) day-old brioche (about 1 loaf) or baguette or crusty bread (I prefer my homemade brioche)
3/4 stick unsalted butter, melted
1/4 cup chopped pecans
2 tablespoons brown sugar

Preparation:
Preheat oven to 350°F with rack in middle.

Whisk together cream, pumpkin, milk, sugar, eggs, yolk, salt, and spices in a bowl.

Cut brioche loaf into 1 inch thick slices. Slice the slices in thirds horizontally and in fourths horizontally. Toss bread cubes with butter in another bowl, then add pumpkin mixture and toss to coat. Transfer to an ungreased 8-inch square baking dish. Sprinkle the pecans over the top, followed by the brown sugar.

Bake until custard is set, 25 to 30 minutes. The custard in the middle should be "just" set. It will continue to "bake" after it is taken out of the oven. Take care not to overcook it or the edges will be dry.

Serve warm or chilled. May be made ahead of time and reheated.

Teri's Toasted Pumpkin Seeds

I looked up various recipes on line and then made my own variation. These turned out really crunchy and didn't hide the pumpkin taste.

Teri's Toasted Pumpkin Seeds

Plump, clean, freshly "harvested" pumpkin seeds.
Ghee (2 tablespoons for each 3 cups of pumpkin seeds)
Salt

Pick the pumpkin goop from the seeds. Discard thin, flat ones. I do not rinse them. Dry on parchment paper or baking sheet over night.

Heat oven to 300 degrees. Melt approximately 2 tablespoons of ghee in a glass bowl. Put pumpkin seeds in bowl and coat with ghee. Spread in a single layer on a jelly roll pan (a cookie sheet with sides) or cake pan. I prefer stoneware. Roast for approximately 1 hour, stirring after the first 20 minutes and about every 10 minutes thereafter until golden brown.

Remove from oven and place pan on baking rack to cool enough to handle. Transfer the seeds to a rack or pan lined with a sheet of parchment paper and paper towels. Sprinkle with desired amount of salt. Place another layer of paper towels on top to blot any additional oil you want to have removed.

Notes: I prefer ghee because it has more flavor than oil, but is absent of the butter fats which can easily burn. Some people like to soak the pumpkin seeds in salted water before drying them so the salt taste is inside the seeds. I prefer less salt, so I add mine at the end.

Celeste's Avoid The Ick Tea

I worked with Celeste about 9 or 10 years ago. When I posted last night that the flu had hit our house (via my grandson) she gave me this recipe. It is warming and really not too bad tasting. I sweetened it with just a bit of honey - not much - as I prefer to allow the original tastes of things to come through.

Avoid The Ick Tea

1/4 teaspoon freshly grated ginger
1 garlic clove, cut into thin slices
3 dried red chili peppers (I used Thai chili peppers, but 1/8 to 1/4 teaspoon crushed chili peppers will work too).

Place the above ingredients in a tea strainer and steep 7-10 minutes. I have a covered tea cup / strainer combination that kept the water warm. Add honey or sugar to taste.

Not too bad - I'll let you know how it works!

Baking Pumpkins

Baking Pumpkins

Pumpkin (I like the big guys, others will debate this)
Oven
Patience
Food processor or with even more patience a potato ricer, or sieve.
Storage Plan

Heat oven to 325 degrees. Trim stem. Slice pumpkin in half. I prefer around the middle instead of stem to stern. Clean out the guts taking as much of the thready stuff as you can. Tip up like a bowl and place in the oven. Cook until fork tender in most places. This will take a few hours. Cool.
Slice into long slices from the cut to the stem or bottom center. Peel or slice off skin. Scrape any remaining threads and the tough area around the original cutline. Cut or smoosh pieces into workable sizes for the food processor. Work in batches until all is smooth.

I like to freeze 1 cup batches in the large muffin tins. This imakes it easy to thaw and measure in the future. It could easily be canned at this point too (not my forte).

For use in recipes - thaw so there are no remaining ice crystals. Measure into recipe just like you would with canned pumpkin. Remember when baking pies that you need to add your pie spices! The color and texture will be lighter, more yellow. The flavor will be brighter.

My biggy pumpkin (fills a reusable grocery bag) makes about 30 cups. I bought the pumpkin at the Farmer's Market this year for $3.00. Nice math.

Key Lime Pie Martini

Key Lime Pie Martini
From Coastal Living Magazine (April 2006) and myrecipes.com

Ingredients
4 tablespoons vanilla flavored vodka
2 tablespoons Key lime juice
2 tablespoons simple syrup
1/3 cup heavy cream
1/2 cup ice
graham cracker crumbs
honey
cinnamon stick
lime wedge

Preparation
Line the rim of a martini glass with honey and dip into graham cracker crumbs, coating the rim with crumbs. Combine first 5 ingredients in a martini shaker. Shake well until very cold. Strain into martini glass. Garnish with cinnamon stick and lime wedge. Makes 1 really yummy don't-care-about-nuthin' serving.

Retreat Weekend Indian Recipes

Parathas
Chibati flour (or whole wheat)
Water to make it pliable but not too wet (add a little at a time)
Let rest five minutes.
Oil the bread so it won't dry out.

Fillings:
Boiled potato or fresh Cauliflower or Asian Radish grated.
Mash the potatoes with your fingers
chili powder, ground chili and/or cayenne
ground cumin and cumin seends,
coriander powder
ground fresh ginger
black pepper
salt
jalapenos (ground or chopped fine) or cilantro

Directions:
Add all the spices "to taste" (If following Krishna practices - add all spices to "guess" as one cannot "taste" food while it is cooking).
Mix well.

With cauliflower or radish mixture let sit for a few minutes then squeeze it, a handful at a time to remove the moisture. It will drip from your hands.

Heat tortilla skillet or griddle or skillet.

Squeeze off dough and shape it to be two similar sized ping pong ball sized balls.

Using rolling pins make same-sized rounds out of each ball, using a little flour on the outside "side" of each "patty". Don't make them too thin yet. Add a little bit of filling to one piece. Place the other over it. Making sure the outsides are floured, Use the rolling pin again and flatten the stack. It will look like a pancake.

Add a litle oil to the pan and brown the paratas on each side.

Serve with Raita

Raita (a spiced yogurt)

Make your yogurt or use plain yogurt. Thin it with milk if you want it more like a dressing. Leave it thicker if more like a sauce. Add basically the same spices as above, just in powder form. Don't add ginger to this one. Mango powder is good. Add grated cucumber. Grated fresh, but not too ripe tomato can also be added as well as cilantro.

Vegetable dish (I missed the name)

Into ghee or oil add same basic spices as the parathas recipe. Additionally add tumeric. Seeds OK on this one. Add tomato slices. Cook to a paste. Use two parts cauliflower florettes cut medium sized, to one part raw potatoes cut a bit smaller (so they'll finish cooking at the same time. Cook together adding a little bit of water, if needed, to help the steam, until tender.

To make yogurt

Boil milk. Bring to body temperature add a spoonful or two of commercial plain yogurt. Let sit for a few hours at room temperature. Voila' more yogurt.

Carrots to Die For

Steamed Carrots With Garlic Ginger Butter
From myrecipe.com and Cooking Light

Ingredients
2 garlic cloves, minced
1 pound baby carrots with tops, peeled
1 tablespoon butter
1 teaspoon minced peeled fresh ginger
1 tablespoon chopped fresh cilantro
1/2 teaspoon grated lime rind
1 tablespoon fresh lime juice
1/4 teaspoon salt

Preparation
1. Prepare garlic; let stand 10 minutes.
2. Steam carrots, covered, 10 minutes or until tender.
3. Heat butter in large nonstick skillet over medium heat. Add garlic and ginger to pan; cook 1 minute, stirring constantly. Remove from heat; stir in carrots, cilantro, and remaining ingredients.

Serves 4 unless you totally fall in love with them like I did.

Chai Tea

Chai Tea
(Adapted from Feast of India)

6 cups cold water
2 cups whole milk
1 cinnamon stick
6 green cardamon pods
6 cloves
1-1/4 to 1-1/2 inch fresh ginger sliced
1/4 cup honey
2 tablespoons tea leaves (4 tea bags worth)

In a large pot bring the water and milk to a boil over medium heat. Stir in the spices and honey. Boil for five minutes. Turn off the heat and cover the pot. Let the spices steep for 10 minutes. Add the tea leaves (sans the tea bags) and bring back to a boil. Cover, reduce the heat and simmer for five minutes. Strain the tea and drink immediately. Remaining chai can be cooled to room temperature and refrigerated and reheated.

Wendy's Pasta Salad

6 oz. of Rigatoni or Bow Tie Pasta
2 medium tomatoes, chopped or approximate equivalent in cherry tomatoes, cut in half lengthwise.
1/2 cup feta cheese
1/3 cup Italian dressing (I like Zesty Italian)
1 bunch green onions, sliced
2 tablespoons ripe olives, sliced

Cook pasta and drain. Combine pasta, tomatoes, cheese, salad dressing, green onions, olives. Toss gently. Cover and chill.

Teri's Alfredo

Teri's Alfredo

1/2 recipe of bechamel
1/2 cup milk
2 tablespoons browned butter
2 strips crisp bacon, cumpled
3 oz freshly grated parmesan
1/4 teaspoon majoram
pinch of shallot salt
salt and pepper to taste
3/4 cup frozen peas slightly cooked

Bring bechamel, milk, browned butter, majoram, shallot salt, salt and pepper to a slight simmer. Add paremsan and blend until smooth. Add bacon and peas. Serve over pasta.

Pitta Calming Night Milk

Pitta Calming Night Milk

1 cup milk,
1/4 teaspoon cardamom
1/4 teaspoon cinnamon
1-2 teaspoon freshly grated ginger
3-4 strands of saffron

Mix, bring to boil, strain. Enjoy!

Sweet Salad

Sweet Salad

Salad:
10 oz bag Italian salad mix
15 oz. can mandarin oranges, drained
2 oz. goat cheese
1/4 cup shredded coconut
1 avocado
freshly ground pepper
1/4 cup sliced almonds

Dressing:
1/2 cup canola oil
1/2 cup orange juice
1 teaspoon soy sauce
freshly ground pepper
1/2 inch ginger finely chopped

Layer the salad in a bowl - lettuce, oranges, cheese, avocado, coconut, pepper, sprinkle top with almonds.

Wisk dressing together adjusting pepper to taste. Pour dressing on salad, toss at table to mix. Serve.

Spicy Chai Shortbread

Spicy Chai Shortbread
An adaptation of English Lemon Shortbread Strips

I love the shortbread and glaze this recipe creates. This is another one that has been tapping around in my head for awhile. It isn't as sweet as the others...a little bit of a bite.

For the dough
4 1/2 cups all-purpose flour
1 teaspoon salt
1 cup granulated sugar
1 teaspoon chai extract (liquid)
1 pound (4 sticks or 32 tablespoons) unsalted butter, softened
1/4 cup milk

For the glaze
1 cup confectioners' sugar
2 tablespoons butter, softened
1/8 teaspoon chai extract
1 tablespoon vanilla syrup
2 teaspoons whole (my preference) milk


To prepare the dough
Preheat oven to 350 degrees. In a medium bowl, whisk together flour and salt. In a large mixing bowl, add sugar and chai extract - use a wisk to mix the chai into the sugar until very fragrant and combined. Add butter and beat mixture together until smooth. Add milk and mix until combined and creamy, making sure to scrape down the sides as needed. Add flour mixture and beat just until the mixture resembles coarse crumbs. Scoop mixture into a 10" x 15" baking pan coated with nonstick spray. Place into the oven and bake until the top is lightly golden, about 25 to 35 minutes. Remove and place pan on a wire rack to cool completely.

To prepare the glaze
In a small bowl, whisk together confectioners' sugar, butter, chai extract and milk until smooth. Spread glaze over the cooled shortbread.

Note - don't boost the chai extract...it is potent and will run away with your recipe

After glazing, set aside and let stand at least 30 minutes before cutting.

When cutting, the cooler the shortbread (but not refrigerated), the sturdier it will be. I like to let it sit overnight before cutting. (Except for one little tiny piece from a corner!)

Makes about 40 cookies.

Teri's Curry Yummy!

Teri's Curry Yummy

2-1/2 cups chicken broth
1/2 lb chicken tenders (brined)
1/2 cup julienne cut carrots (tiny spears)

1 cup heavy cream
1/4 cup of the reserved chicken broth
2 tablespoons curry
1 tablespoon fish sauce
4 oz bamboo shoots (1/2 can)
Red and/or green pepper pieces
4 tablespoons Coco Lopez (coconut cream)

Cooked Basmati rice

In a small pan heat broth to a simmer, add carrots, and chicken tenders. Cook until chicken no longer pink. Drain chicken and carrots saving broth. Cut chicken into bite size pieces.

In medium sized pan, heat cream with curry, mixing, until smooth. Add fish sauce, chicken pieces, carrots, and bamboo shoots, peppers (if using) and Coco Lopez. Heat until thickened.

Serve over hot rice.

New Blog For Teri - Where's the Zucchini?

Check out my new blog: Where's the Zucchini? for some great sommer recipes. You'll never want to give away your bounty again!