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!

Teri's Pain Perdu (French Toast)

Teri's Pain Perdu (French Toast)


4 slices brioche (I make my own), day old or older is best.
2 to 2-1/2 cups whole milk (or a combination of cream and non-fat milk to taste).
1/2 teaspoon vanilla extract
2-3 eggs
ghee or cooking oil (not butter - it will burn)

griddle or large non-stick frying pan
wide spatula
platter with a decent rim
plate with a rim

Slice bread 1/2 inch thick. Heat non-stick skillet on stove to between medium and medium high or griddle (easiest) to 300-350 degrees. Heat milk and vanilla in microwave. Beat eggs and place in a shallow plate. Arrange bread on platter. Put desired/needed amount of ghee or oil on the skillet.

Pour milk over bread slices. (I save some for dry spots.) After a few minutes turn the bread over to make sure all has become "wet" with the milk.

With the spatula, carefully move bread slices, one at a time, to the egg plate, turn over. Place slices on grill. The bread should sizzle just a tiny bit but not "fry". Adjust temperature as needed. When the slices are a golden brown, turn over and cook the other side.

Serve warm with butter and/or syrup.

Increase porportions for more servings.

Teri's Breakfast Potatoes

Teri's Breakfast Potatoes

4-5 medium sized red potatoes
1/3 cup diced onion
2-3 tablespoons Penzey's Fox Point seasoning (salt, shallots,, chives, garlic, onion and green peppercorns)
1 tablespoon tarragon
splash olive oil
ghee or cooking oil
salt and pepper to taste

2 quart sauce pan
flexible spatula / flipper

In 2-quart sauce pan fill to half with water and bring to a boil. Add potatoes, skins on and cook/boil with a lid partially covering the pot for 15 minutes or until just starting to soften. Drain into collander and rinse with cold water until cool enough to handle. Do a medium dice with skins on.

In skillet, melt ghee and cook onion until semi tender. Add potatoes and cook, stiring only when pieces on bottom become brown. When nearly all the pieces are browned, and the potatoes are beginning to become tender, sprinkle with Fox Point, olive oil and salt and pepper to taste. Stir seasonings and oil into potatoes. Add tarragon, stir again. Continue to cook until oil has mostly cooked off. Cook until tender, but not mushy. Serve warm.

Nick's In The Kitchen

Peanut Butter and Jelly and Butter Sandwich
This is Nick's very first recipe creation. When you're done making the sandwich, be sure to say "Wowla"!

4 table knives
3 slices of bread
butter
peanut butter
jelly

Take one slice of bread and spread butter on it using a knife. Take a second slice of bread and put butter on it using the same knife. Place the two pieces of bread together with the butter sides facing each other. On the top of one of the slices, with a second knife, spread the jelly. On the third slice of bread, with the third knife, spread the peanut butter and place it on top of the other stack of bread with the jelly and the peanut butter facing together. With a fourth knife cut it into four or six pieces.

Say "Wowla"!

Ooh La La

Galerie du Château will be serving a French dinner this evening. A few things aren't quite with the theme, but they're favorites and called out to be included (like your silly cousin).

Fromage and biscuit salé (one cracker is homemade and yes, I'm serving the cheese before dinner)
Chicken Marabella (Mirabella in some cookbooks)
Greenbeans with lemon and pine nuts
Brioche (homemade) with beurre
Lime mousse with a chocolate brownie (homemade).
And of course copious amounts of vin.

Bon Appétit!

Lavender and Vanilla Shortbread

Lavender and Vanilla Shortbread
An adaptation of English Lemon Shortbread Strips

I love the shortbread and glaze this recipe creates. I have made several variations and this one has been tapping around in my head for awhile. I like it!

For the dough
4 1/2 cups all-purpose flour
1 teaspoon salt
1 cup granulated sugar
1 tablespoon plus 1 teaspoon culinary lavender (crushed lightly with mortar and pestle)
1 pound (4 sticks or 32 tablespoons) unsalted butter, softened
1/4 cup vanilla syrup (like that which is used for flavoring coffee)

For the glaze
1 cup confectioners' sugar
2 tablespoons butter, softened
1 tablespoon vanilla extract
2 teaspoons whole (my preference) milk
1 tablespoon culinary laendar (crushed lightly with motar and pestle)

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 zest - use your fingers to massage the lavendar into the sugar until very fragrant and combined. Add butter and beat mixture together until smooth. Add syrup 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, vanilla and milk until smooth. Spread glaze over the cooled shortbread.

Or you could make the glaze without the lavendar in it and instead sprinkle it on the top of the glaze.

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.

The Lime And The Coconut Shortbread

The song is now lodged in your head.......

The Lime and the Coconut Shortbread
An adaptation of English Lemon Shortbread Strips

I love the shortbread and glaze this recipe creates. I will continue to use it as my base and modify the ingredients around it. (Next stop Lavender and Vanilla).

For the dough
4 1/2 cups all-purpose flour
1 teaspoon salt
1 cup granulated sugar
1 tablespoon plus 1 teaspoon fresh grated lime zest
1 pound (4 sticks or 32 tablespoons) unsalted butter, softened
1/4 cup fresh lime juice

For the glaze
1 cup confectioners' sugar
2 tablespoons butter, softened
1 tablespoon plus 2 teaspoons fresh lime juice
1 tespoon coconut flavoring
1 tablespoon fresh grated lime zest
1/4 cup large flake, unsweetened coconut, crumbled (should equal about one tablespoon when done)

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 zest - use your fingers to massage the zest into the sugar until very fragrant and combined. Add butter and beat mixture together until smooth. Add juice 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, lime juice and coconut flavoring until smooth. Spread glaze over the cooled shortbread.

Mix the lime and the coconut (zest and flakes) and sprinkle over glaze if desired. 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.

Almond Pecan Meringue Cake

Almond Pecan Meringue Cake

(Otherwise known as Coffee Pecan Meringue Cake)
Another Culinary in the Country winnner, this one adapted from Nick Malgieri

My family wrinkled their noses at the coffee aspect so I altered the recipe with the Almond flavoring. I did not change to almonds for the "crust" although that might have been good too. This tasted exactly like the puff balls I buy at the bakeries in Paris - a favorite treat while there. My daughter said it was actually better. Bon Apetite!

For the meringue

4 large egg whites
pinch salt
3/4 cup granulated sugar, divided
2/3 cup pecans, finely ground
3 tablespoons cornstarch

For the buttercream

4 large egg whites
3/4 cup granulated sugar
1 tablespoons almond extract
2 tablespoons vanilla syrup (like they use in coffee shops)
12 tablespoons unsalted butter

To prepare the meringue

Preheat oven to 300 degrees with the racks set in the upper and lower thirds.On two sheets of parchment paper, trace a 10" circle - turn the papers over and place each onto a large baking sheet.

In a large mixing bowl, add egg whites and salt - using the whisk attachment, whip on medium speed until whites are foamy and just beginning to hold their shape. Increase speed to medium-high - gradually add 1/2 cup sugar and whip the mixture until it holds a stiff peak. In this order, add sugar, pecans and cornstarch - gently fold into the stiff egg whites.

Evenly divide the meringue mixture between the two circles on the pans - using an off-set spatula, spread it to an even layer to fill in the entire traced circle. Place baking sheet into the oven and bake, rotating pans halfway through, until golden and almost firm, about 40 minutes.
Remove and place pans on a wire rack to cool completely.

To prepare the buttercream

Fill a medium saucepan half full with water and bring it to a boil over medium heat.In a large mixing bowl, add egg whites and sugar. Whisk mixture together a couple times to combine. Set bowl over the boiling water, making sure the bottom of the bowl does not come in contact with the water, and whisk gently until the egg whites are hot and the sugar has dissolved. Remove mixing bowl from the saucepan.

Using the whisk attachment, whip mixture on high-speed until the egg whites have cooled completely - if you touch the outside of the bowl, it should not be warm at all when they are ready.

When the egg whites have cooled, switch to the paddle attachment and add the butter, one tablespoon at a time, at 10-second intervals until all pieces have been added. Let the buttercream beat at medium-high until it is thick (really thick - when you think you've tanked the recipe - keep mixing) and emulsified - it will initially look separated or curdled, but continue to beat until it comes back together. Remember - thick.

When it has become thick, reduce the speed to medium and add the almond/vanilla mixture, a tablespoon at a time, beating until smooth after each tablespoon. Once all the syrup is in, continue to beat on medium until smooth and shiny, about 3 minutes.

If desired, trim edges of the meringue layers to a 10" diameter. Scoop all of the buttercream on of one meringue layer and spread it evenly to the edges. Invert the second meringue layer on top so the smooth underside is on top - press down gently to adhere the two layers.

Serve with a dusting of confectioners' sugar on top just before serving.

Makes about 12 servings.

CCF Tea

CCF Tea

All whole:
1 teaspoon Coriander
1 teaspoon Fennel
1/2 teaspoon Cumin

Crush slightly, but don't powder. Boil in water or steep with fresh boiling water for a few minutes strain and drink.

Make sure the water is hot or the coriander seeds will just float.

When I first heard of this, I couldn't imagine how it tasted. It doesn't taste like much and the fennel gives it a bit of sweetness. After trying it and finding that I had no desire to drink coffee anymore, I did some researching. It is touted as a craving quencher. I'd say so.

And also since I've started drinking it (1-2 cups a day) I have not really wanted to eat meat, have craved vegetables and less fat foods, drastically reduced my chocolate and sweets intake (can you say a bite or two is enough????), and generally wanted to eat less.

So while I just "wanted to try it". I'm pleased with what it is doing for me.

Kitcherie

Kitcherie

1/3 Cup dried, split mung beans, soaked overnight or a few hours (it will expand to 1 Cup)
1 Cup Basmati rice
2 Cups water

Rinse beans, soak for several hours, Rinse again. Place rice in rice cooker pot, rinse. Add beans. Cook until button pops.

This is the base.

When ready to cook, heat desired spices in ghee until fragrant, add vegetables or fruits, nuts, etc. (depending on meal time of day). When spices and vegetables are done, mix in cooked kitcherie.

Kitcherie alone is good for upset stomachs.

Good things to add for breakfast: dates, raisins, cranberries, apples, other dried fruits, cinnamon, nutmeg, cloves, fresh ginger, sliced almonds, pecans, walnuts, maple syrup, rose preserves, etc.

Good things to add for lunch or dinner: cauliflower, red peppers, cilantro, cumin, coriander, fennel, fresh ginger, garam masala, turmeric, cashews, etc.

Here’s another recipe that sounds good: http://mitahara.blogspot.com/2007/10/kitcherie-recipe.html

Scalloped Corn

Scalloped Corn
Another Penzeys recipe.

I have served this dish at two separate dinners this week and it is the hit of the party both times. It takes about five minutes to put it together and the raves won't stop for a long time.

16 oz can creamed corn (I can only ever find 15 oz)
8 oz can of Niblets (do not drain)
2 eggs, beaten
1 cup sour cream
1/2 cup melted butter
1/4 cup sugar
1/2 cup flour
1/4 cup cornmeal
2 tablespoon sugar
1 teaspoon baking powder

Preheat oven to 375 degrees. Combine all of the ingredients together. Pour into a greased 9-inch square casserole dish. Bake 40 minutes or until the center no longer jiggles when the dish is shaken.

Serves 9

Ground Nut Soup

African Ground Nut Soup

Above is the recipe I received and below is how I made it.

Ingredients:

1 onion, 3 carrots, chopped in food processor

2 tablespoons butter

3 cups of chicken broth (I used the turkey broth I made from el carcas)

1-1/2 cups rice (2 scoops in my rice cooker), cooked

1-2 teaspoon(s) cayenne (mine is old, start with a half if you're a spice chicken)

1-2 teaspoon(s) salt (I started with a teaspoon and rechecked after the peanut butter was added)

2 cups of chunky peanut butter

Directions:

Melt butter in dutch oven/stock pot, cook chopped carrots and onions until onions start to turn translucent. You don't want to cook them, just get them started in mellowing their flavor. Add rice, broth, cayenne, salt. Bring to simmer, cover and cook 20 minutes.

Wrestle peanut butter out of the jar into a medium bowl. When the soup has simmered its full time, scoop some into the bowl to start to melt the peanut butter.

Return all to stock pot and return to simmer. If more liquid is needed add water or additional stock. Heat in microwave before adding. Simmer 10 minutes.

Changes I think I'll make next time: Putting the cooked vegetables and rice and broth into the food processor before adding the peanut butter so the nuts are the only texture.

That said, this is very thick and good.

Teri's Winter Peach Cobbler

Teri's Winter Peach Cobbler

I have tried several cobbler recipes this fall and winter. None left me wanting to repeat a recipe. Tonight I "cobbled" together the flavors that had left an imprint on my palate's memory. This is the result and it was fabulous! Not too sweet, not too runny, not too bready. It did not need cream, milk, or ice cream to make a full statement!

Preheat oven to 350 degrees

Bottom:
16 oz frozen unsweetened peaches, "just" thawed and drained.
1 teaspoon vanilla
1/2 cup sugar
1/2 teaspoons flour
1/4 teaspoon cinnamon

Topping:
3/4 cup flour
1 teaspoon sugar
1/2 teaspoon baking powder
2 tablesppoons butter
8 teaspoons milk
vanilla sugar

Assemble and mix dry ingredients separately for "filling" and topping. In a medium blowl, mix vanilla with peaches and add sugar/flour/cinnamon mixture. Mix gently.

In a medium to large bowl add the flour/baking soda add milk and mix with fork. Turn out onto well floured counter and roll out to fit top of 2 quart or 2 litre baking dish. The pastry will be thin.

Pam or butter baking dish. Pour peach mixture into dish, scraping sides of bowl until "clean". The mixture will be thick and kind of goopy.

Drape the pastry over the peach mixture, tucking in sides and draping overages that don't exactly fit (will look pretty when baked). Sprinkle with vanilla sugar.

Note: Because I did the draping thing - the crust was away from the sides a little bit. It was a very thin crust and I did not vent it with slits. If you are using a different pastry recipe or a smaller pan, you may want to place some holes in the top to let steam escape.

Bake for 30 minutes or so until sauce is bubbly and the top is slighly browned. Cool slightly before serving.

Ballard Lox Quiche

I missed the Pacific NW today. And I've been craving protein all this week after some really fantastic yoga sessions. I made this up on my own. I hope you like it!

Crust:
Start with preparing my favorite pie crust recipe and add 1 tablespoon Penzey's Mural of Flavor before mixing. (My daughter says this makes it taste like pot pie crust.) Partially bake, cool.

Quiche:
1 cup cream and 1 cup skim milk or 2 cups half and half
2 eggs
1 1/4 cups mozzerella / parmesan cheese combination
8 oz of salmon baked at 375 degrees for about 8-12 minutes (almost done) and then tear into bite sized pieces.
12 can of diced, no salt tomatoes, drained in a seive (you'll only use about 2/3 of the can).
1 tablespoon capers
Penzey's dill weed
Green onion sliced in thin rings

Directions:

Beat eggs and mix in the cream/milk mixture.

In cooled pie crust sprinkle 1/3 of the cheese mixture on the bottom. Sprinkle 1/2 of the salmon bites around the bottom. Sprinkle about 1/3 of the tomato. Sprinkle about 1/2 of the capers and 1/2 of the green onions. Sprinkle the layer very lightly with dill.

Repeat layer with the exception of the dill.

Top with last 1/3 of cheese. Pour egg/milk mixture over into crust. Sprinkle lightly with dill.

Bake for 50-60 minutes in 350 degree oven until crust is lightly browned and center is just set. Let sit about 10 minutes before serving. Best if cooled, refrigerated, reheated and served later.

Serves 4-6.

Lox and bagels with a different bagel! Ballard locks without the locks :) And the significance is....I had my first lox and bagels at....you guessed it - The Ballard Locks in Seattle!

Utah Fog

My favorite coffee place is promoting an earl grey tea with lavender and milk. My brain thinks coffee when I'm there. But when I tried one of these teas and loved it. So at home, I found a way to make my own....and I can do a decaf version.

Hot water
Earl Grey tea bags (regular or decaf) or loose leaf
Culinary lavender buds (mine are from Washington State)
Milk or cream
Sugar if desired

Heat the water via teapot, microwave or fancy spigot.
Pour over teabag and add one pinch of lavender buds which you've rubbed between your fingers.

Let brew for a bit. Remove teabag and buds. Add warmed milk and/or cream. Add pinch of sugar if desired.

Relax, say "ahh" and enjoy.

English Lemon Shortbread Strips

English Lemon Shortbread Strips
(Another winner from Culinary in the Country - Which they adapted from LandOLakes.)

These are vibrant and tasty. They are very easy to make. I took them to work and received lots of compliments (and a couple return-ees)!

For the dough
4 1/2 cups all-purpose flour
1 teaspoon salt
1 cup granulated sugar
1 tablespoon plus 1 teaspoon fresh grated lemon zest
1 pound (4 sticks or 32 tablespoons) unsalted butter, softened
1/4 cup fresh lemon juice

For the glaze
1 cup confectioners' sugar
2 tablespoons butter, softened
2 tablespoons fresh lemon juice
1 tablespoon fresh grated lemon zest

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 zest - use your fingers to massage the zest into the sugar until very fragrant and combined. Add butter and beat mixture together until smooth. Add juice 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 and lemon juice until smooth. Spread glaze over the cooled shortbread and sprinkle with lemon zest, if desired. Set aside and let stand at least 30 minutes before cutting. The cooler the shortbread, 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.

Maple-Balsamic Pork Medallions

Maple-Balsamic-Glazed Pork Medallions
Cooking Light - Modified

Ingredients
1/4 cup maple syrup
3 tablespoons balsamic vinegar
1 (1-pound) pork tenderloin, trimmed
2 teaspoons olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preparation
Combine syrup and vinegar in a small saucepan; bring to a boil. Cook until reduced to 1/3 cup (about 3 minutes), stirring occasionally. Remove from heat.

Cut pork crosswise into 8 pieces. Place each pork piece between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle pork evenly with salt and pepper. Add pork to pan; cook 3 minutes on each side. Add vinegar mixture; cook 1 minute or until desired degree of doneness, turning pork to coat.

Place 2 pork medallions on each of 4 plates; drizzle about 1 tablespoon syrup mixture over each serving.

Tortilla de Patata Dos

4 potatoes, sliced thin
1 onion, sliced thin
olive oil
3 garlic cloves, minced
salt and pepper
2 roasted red peppers, sliced into strips and then squares
6 sundried tomato halves, "rehydrated"/softened, sliced with hard centers removed/discarded.
1 cup chopped ham
6 eggs

Cook potatoes and onions in olive oil, add garlic when potatoes are nearly done/lightly browned. Salt and pepper to taste. Wisk eggs, add potato/onion mixture. Add peppers, tomatoes and ham.

Place in pan, cook bottom, helping liquid top flow to sides. Flip, cook until done. Slice like pie.

Brownie, Mousse and Raspberry

This was a delightful dessert. Lots of mmmmmm's to be heard.

Favorite brownie recipe (I used a Penzey's recipe)
Favorite mousse recipe (I used Mrs. Fields)
Favorite raspberry sauce recipe (I used Mrs. Fields)

Make brownies early or a day ahead so they are cool. Place individual brownie slices at the bottom of small dessert bowls. Make mousse and spoon a generous dollup on top of each brownie. Make a small indentation on the top to be a small reservoir for the raspberry sauce. Chill the mousse until set. When ready to serve, drizzle the raspberry sauce on each serving.

Yes, those are moans of contentment.

Secret Family Recipe Lasagna

Secret Family Recipe Lasagna

My grandson requested "Secret Family Recipe Lasagna" for New Years. I don't, actually didn't, have a secret recipe. But I made one up for him. After dinner he commented that we need to have it for ALL holidays and ALL birthdays and ALL celebrations forever and always. Now you can too. Shhhh, don't tell him I shared the secret.

That and the brownie and mousse topped with raspberry sauce - Happy New Year!

Barilla lasagna noodles (I quit buying other brands). Lay the dried noodles out in your pan to see how many you'll need to make. You'll be doing three layers.
olive oil
Mom's spaghetti sauce (about 3 cups)
1/2 lb. lean hamburger
1/2 lb. lean sausage (spicy is fine)
1/2 cup diced onion
2-3 tbls. diced garlic
salt and pepper as desired
1 lb mozerella (I liked grating it myself)
1/2 cup (about 4 oz) greatated parmesan (I grated it myself)
3 cups ricotta cheese
2 eggs, beaten

Heat the spaghetti sauce if it's been thawing. Cook hamburger and sausage with onion and garlic. Drain meat, add to spaghetti sauce. Let cool slghtly (you'll want to be able to use your hands to place it in the lasagna pan).

I cook half the lasagna noodles in two batches. Heat the water to boiling with a little oil. Barilla states to cook the noodles 8-9 minutes (once the water starts to boil again after adding the noodles). Their timing is perfect. Drain the noodles in a collander and use tepid water to rinse. (Again, cooling them down so you can handle them.) Place the rinsed noodles on foil or a clean, but damp spot on the counter (so they don't stick together).

While the noodles are boiling grate the cheeses, beat the eggs a little and mix the cheeses and the eggs together.

Preheat oven to 350 degrees. Assemble all your "parts" for the lasagna within arms reach on the counter. Oil/Pam a 9x12 or 13 inch pan. Line the bottom of the pan with noodles. Add a layer of spaghetti sauce/meat mixture using 1/3 of the sauce. Add a layer of cheese using 1/3 of the cheese mixture. Repeat two more times.

Before the last layer of sauce and cheese are added, I press down on the top layer of noodles just a bit to make the lower layers be dense.

Bake for 40-60 minutes - until the center is hot and starting to bubble. Remove from oven and let sit for 10-15 minutes. Have a knife and pizze cutter handy to slice into 9-12 servings. Use a spatula to remove the hearty slices.

Celebrate and enjoy!