Minestrone to Sooth the Soul

I've never been one to stop eating when I’m under stress. In fact, I’m just the opposite. The more stress I feel, the more I want to eat. The only time I loose my appetite is when I’m sick, and I make up for the food I missed once it all starts to taste “right” again.

Then my husband died.

For the first time in my life, I didn't feel hunger. Didn't feel it at all! The only clue I had that I might be hungry was when Mom would say, “Linda, you need to eat something,” and when I did, I felt a bit better. I remember thinking, “Hum, I must have been hungry.”

Normally I decide what to eat by asking myself, “What are you hungry for today?” In those early days after The Picky Eater was gone, the answer was, “Nothing.” Actually, I didn't even ask the question. The only thing I remember eating that tasted somewhat enjoyable was Chinese food with Mom at a restaurant one evening, plus a donut from the box my neighbor, Jan, brought me. That was it. I know I ate more, but I don't remember what.

After about a week passed, I was looking through my freezer and saw a bag of diced zucchini from last

summer. That was when I experienced my first craving—for minestrone soup. In spite of it being summertime, minestrone fits the season for me since I like it made with lots of zucchini and summer squash.

I mixed up a big batch of the soup in the slow cooker and ate it every day for a week—sometimes twice a day. Each bowl, with Parmigiano Reggiano grated liberally over the top, not only gave me the nutrition I needed, but it also brought me a sense of comfort as I began my new “normal” life. It is soup to sooth the soul.

Minestrone Soup

Makes a lot! I ate a bowl or two every day for a week and still had enough for two containers in the freezer.

1 medium onion

2 ribs of celery, diced

1 large clove of garlic, minced

2 carrots, diced

1 summer squash, cut in large dice

2 zucchinis, cut in large dice

2 cup shredded kale

1 28-ounce can crushed tomatoes

2 15-ounce cans dark red kidney beans, drained and rinsed

2 15-ounce cans great northern beans, drained and rinsed

1 quart low-sodium chicken broth

2 bay leaves

1 teaspoon Italian Seasoning (I use McCormick.)

Salt and pepper, to taste

1 cup uncooked ditalini pasta

Grated Parmigiano Reggiano, for garnish

In a skillet over medium heat, saute the onion and celery until the onion is translucent. Add the minced garlic and cook until the garlic becomes fragrant, about 30 seconds. Remove from the heat and transfer the onion/celery/garlic mixture into a slow cooker.

Add the remaining ingredients, except for the ditalini and Parmigiano Reggiano. Cover and cook on low for 3 1/2 to 4 hours, or until the carrots and other vegetables become just soft. The kale will always be a bit chewy. If you don’t like this, just omit it or choose a different greens variety, such as Swiss chard. If the tomatoes and broth don’t give you enough liquid in the pot, just add more broth or water.

Towards the end of the cooking time, heat a large saucepan filled with water to a boil. Add salt to the water, and then boil the ditalini until it is just al dente. Drain the pasta and add it to the soup in the slow cooker. Let the soup continue to cook for another 30 minutes.

To serve, ladle the soup into bowls and liberally grate Parmigiano Reggiano over the top.

Saying Goodbye to The Picky Eater

I want to thank all of you for the kind thoughts and wishes you have sent my way since The Picky Eater’s passing. They have brought me a great deal of comfort and helped to ease the sadness that has settled over my heart.

Please indulge me one more time as I share my sweetheart with you. As a writer, I feel compelled to put words on paper about how much Mike meant to me. By sharing those words with you, he will not only continue to live on in the hearts of those who knew him, but also out there in you who only knew him though my words.

The following is the piece I wrote for his memorial service this past Monday:

On November 11, 2010, at 4:30 p.m., I pulled into the North Topeka Dillons parking lot to meet a man named Michael Ditch. We connected on Match.com and this was my first date ever from an internet dating site. We had exchanged emails for a week and talked on the phone in the days leading up to the date, but I was still nervous about what to expect.

That chilly autumn afternoon, I met the love of my life.

The following June, Mike pulled into the same Dillons parking space and asked me to be his wife.

On December 24, 2011, I married my soul mate on a beautiful Christmas Eve morning surrounded by family and friends.

A few days ago, I was honored to be the person he reached for as he passed from this world into Heaven.

Mike Ditch was the most loving man I've ever known. Not only to me, but to many others as well. He made friends out of strangers, from waitresses in our favorite restaurants to the people we only saw for a moment each evening on his courier route. He was so trusting he would buy any sales pitch offered on an infomercial, and believed advertisers couldn't possibly be lying to him.

He gave money to people digging in dumpsters, even if it was the last $20 he had until payday. He would buy meals for people down on their luck. Every year, he adopted a single mom and child through the United Way of Greater Topeka’s Christmas Bureau, and instead of giving the standard $30 in gifts and $30 in food, he would take them to the store they requested and let them pick out the gifts and food themselves, often costing double what was expected.

In Mike’s final gift to others, he was an organ donor. I was told he could help up to 50 people, with 50 families thanking God for his gift.

Our time together was so short. Too short. Unbelievably short for the love we had for each other. I feel as though we were able to experience decades of love in the 3 years, 7 months, 4 hours, and 14 minutes we had together.

Many, many times, when I would say to him how lucky I felt to be his wife, he would reply, “Don’t you know? I’m your guardian angel.”

Now he truly is.

Hard to Say Goodbye

This is just a short post to let you know The Picky Eater, also known as my beloved husband, Michael Ditch, passed away early Thursday morning. His loving heart just wasn't strong enough to survive one more heart attack. Now I'm feeling a sadness that words can't describe.

Once I get through these crazy days of saying goodbye and return to my new normal, I will post again. Cooking can ease the soul. And thanks to my fellow bloggers who have sent messages of support and encouragement. 

Mint Double Chocolate Cookies in the Friday Cookie Jar

Don’t you just love it when one solution solves multiple problems? My first issue was what to do with an abundance of spearmint from the farmer’s market that was left over after making a strawberry mint soup for a newspaper article. The other dilemma was how to satisfy The Picky Eater’s need for treats without him buying packaged cookies.

The solution was these Mint Double Chocolate Cookies!

I was inspired by the mint white chocolate chip cookies I've made in the past. This recipe is basically a traditional chocolate chip cookie with cocoa powder and chopped spearmint added to the mix. If you don’t want to spend the time chopping the mint into tiny bits, do what I did and whiz it in the food processor with the granulated sugar. Easy!

The mint flavor is very subtle, with a fresh feeling that lingers on your tongue. If you’d like a stronger mint taste, just use more or add mint flavoring to the mix instead of vanilla.

The Picky Eater loved them! I was passing a few out to our neighbors in the apartment building when he said, “Don’t give them all away!”

I didn't. Hey, I liked them, too!

I created the Friday Cookie Jar as inspiration to spend time in the kitchen with family and friends (especially children, since they love to make cookies), or to make something to share with others. I post cookie recipes on Friday so you can plan ahead for the weekend. Imagine baking cookies with the kids on a Saturday morning. My intention was to post a recipe each Friday, but honestly, life got in the way. However, I'll do my best to keep your cookie jar full! 

Mint Double Chocolate Cookies

Makes about 5 dozen

1 cup loosely packed mint leaves (I used spearmint, but any mint would work.)

3/4 cup granulated sugar

2 1/4 cups all-purpose flour

1/3 cup cocoa powder (I used Hershey’s.)

1 teaspoon baking soda

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter, softened

3/4 cup packed light brown sugar

1 teaspoon vanilla

2 eggs

1 12-ounce package semi-sweet chocolate chips (I used Ghirardelli.)

1 cup chopped nuts, optional (I didn't use them, but I think walnuts or pecans would taste great!)

Preheat oven to 375 degrees F. Line baking sheets with parchment paper. Set aside.

Add the mint leaves and granulated sugar to the bowl of a food processor. Whiz until the mint is finely chopped into the sugar. You may need to scrape down the sides of the bowl a time or two to make sure all the mint is processed. Set aside.

In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt. Set aside.

In the bowl of a stand mixer, add the butter, brown sugar, mint sugar and vanilla. Beat until creamy. Add the eggs and beat until well combined. With the mixer on low, gradually add the flour mixture until combined, scraping down the sides of the bowl a couple of times. Add the chocolate chips and nuts (if using) and mix for just a moment to combine.

Drop rounded teaspoons of the cookie dough onto the baking sheets. Place in the oven and bake for 8 to 10 minutes, turning the cookie sheets and swapping shelves halfway through baking. Take the cookies out of the oven and allow them to sit on the baking sheets for 2 minutes. Then place them on racks to cool. Store in an air-tight container. 

     

Lasagna for Two

When it comes to meal preparation, I have two issues that must always be addressed. 

First is the size of the recipe. Dinner most evenings is just for two people.

Second, The Picky Eater is, well, selective about what he wants. Often that means I forgo recipes I would like because there would be enough leftovers to last a month.

So I was thrilled when the folks at America’s Test Kitchen sent me The Complete Cooking for Two Cookbook. Last year I posted about how much I liked the 2013 edition, with two great recipes. This cookbook is a combination of all the previous yearly versions.

Inside I not only found many favorite recipes downsized for two, but there were also a lot of new ones to try. I love the idea of making brownies and cakes that are just big enough for two. Perfect for my middle-aged household. Plus, the front is full of shopping tips, kitchen supply suggestions, and food storage ideas, which would make this cookbook a terrific wedding gift idea.

Now I can make recipes that fit my tastes and dishes we both like without the fear of massive leftovers. 

This lasagna recipe was a big hit. Absolutely delicious! Who would have ever thought to make it in a loaf pan? Perfect! 

Since The Picky Eater has to watch his sodium intake, I used low-sodium diced tomatoes and sauce. Also, he doesn't like chunks of tomato in dishes, so I pureed the diced tomatoes to smooth out the sauce and just let it simmer a bit longer than the original recipe to thicken. The only other change I made was to use ground sirloin instead of the recommended meatloaf mix.

 

Yield: 2

Author: Linda Ditch

Lasagna for Two

Adapted from The Complete Cooking for Two Cookbook by the Editors at America’s Test Kitchen

Ingredients

• 1 (14.5-ounce) can low-sodium diced tomatoes
• 1 tablespoon olive oil
• 1 small onion, chopped fine
• Pinch of salt
• 2 garlic cloves, minced
• 8 ounces ground sirloin
• 2 tablespoons heavy cream
• 1 (8-ounce) can low-sodium tomato sauce
• 1/2 cup part-skim ricotta cheese
• 1/2 cup grated Parmesan cheese, plus 2 tablespoons, grated
• 3 tablespoons chopped fresh basil
• 1 large egg
• 1/8 teaspoon pepper
• 4 no-boil lasagna noodles (I used Barilla)
• 1 cup grated whole-milk mozzarella cheese

Instructions

1. Preheat the oven to 400 degrees. Move an oven rack to the middle.
2. For the sauce: In a blender or food processor, puree the can of diced tomatoes until smooth. Set aside.
3. In a large skillet, heat the oil. Add the onion and salt, and saute until tender. Stir in the garlic and cook for just 30 seconds, and then add the ground sirloin. Cook until browned. Stir in the cream and cook until it evaporates, which takes about 1 to 2 minutes. Add the pureed diced tomatoes and tomato sauce. Bring to a simmer and allow it to cook while you prepare the filling, about 15 minutes.
4. For the filling: In a medium-sized bowl, whisk together the ricotta, 1/2 cup Parmesan, basil, egg, and pepper.
5. To assemble: In the bottom of a loaf pan, spread 1/2 cup of the sauce. Lay one noodle on top, and then spread a third of the ricotta mixture on top of the noodle. Sprinkle with 1/4 cup of the grated mozzarella, and top with another 1/2 cup of sauce. Do this two more times. Lay the final noodle on top and cover with the remaining sauce, mozzarella, and 2 tablespoons of Parmesan cheese.
6. Spray a piece of foil with non-stick cooking spray and use it to tightly cover the loaf pan. Set the loaf pan on a baking sheet to catch any spillover, and bake for 25 to 30 minutes, or until the sauce bubbles around the edges of the pan. Take the foil off the top and keep baking until the cheese has browned to your liking, about 10 minutes. Remove from the oven and cool for at least 20 minutes before serving.

Created using The Recipes Generator

Ribs and Springtime

The season changed since my last post, and so has my life. These past few months have brought joy, sorrow, uncertainty, and hope. I've missed visiting with you and hope to be here more often in the future. For now, let me catch you up on what’s been happening…

First, the sad news—my dad lost his battle with cancer on March 26. It is still difficult to picture the world without him in it, but I know he’s still here in my heart. Mom did most of the cooking while I was growing up, but Dad was the one who truly loved to be in the kitchen. I have a special blog planned in his honor to post soon, including his recipe for peach cobbler. Yum!

Now, the joyful news—my sister-in-law, Lisa, and her husband Don, adopted four children from Ukraine. They had quite the adventure since the turmoil in that country kept them from coming back to the U.S. for a few weeks. (Their Kiev apartment was just a few blocks from all of the protests in Independence Square.) In March, they made it home safe and sound, and are now settling into their new life as a family. (You may have heard about their story since it made national news, but if not, you can read about it here.)

Springtime in Kansas means the burning of the prairie pastures to get rid of old growth and promote new. It is common to see smoke in the distance…

…flames spreading across the land (which always makes me think of the chapter in Little House on the Prairie when the fire approaches the Ingalls' home)…

…and the resulting black fields, which will soon be green with new growth.

Our next challenge is The Picky Eater’s heart. Most of you know he has heart issues. Well, he didn't feel well for a couple of weeks, so he went to get checked out. His blood pressure was so low they told him he couldn't drive, which meant no job since driving is important for being a courier.  After some tests, we learned that his four past heart attacks have scared the front wall of his heart, making it not viable (doctor said it was dead.) The rest of his heart muscle works, but that front wall is where a bypass would attach through, so that means he can't have bypass surgery. The plan is to place stents to open his many almost-blocked arteries. Since he doesn't have any symptoms now that he's not working, they plan to wait until the end of May, when the hospital will have a new heart pump that would keep him alive if the worst case scenario would happen during his procedure. The doctors and I fully expect him to come through this with flying colors and have a wonderful rest of his life.

 

Spring continues its march towards summer. The Topeka farmer’s market opened in April and with it the hope for wonderful produce in the months to come.  

I have done some cooking, including this recipe for barbecue ribs I developed for the Topeka Capital-Journal’s At Home Living section. I made them in the oven since our apartment doesn't have a place for an outside grill or smoker, but feel free to try them on the grill. I used my own rub and sauce recipe, which I posted a few years ago. The Picky Eater loved the results and hasn't stopped talking about them since!

Barbecue Ribs

1 rack of baby back ribs

Linda’s All-Purpose Rub

1/2 cup Linda’s Barbecue Sauce, at room temperature

Remove ribs from package, rinse, and pat dry. Remove the thin skin (membrane) from the back of ribs. (Make a slit through the skin in the middle of the ribs, grab a corner of the skin with a paper towel, and pull until it comes off. It is important to do this since the skin will become tough while cooking.)  Rub ribs liberally with KC rub and let stand for 30 to 60 minutes.

To smoke the ribs: Smoke according to the instructions that came with your smoker. If using a grill, soak wood chips for 30 minutes. Drain and place two handfuls on a piece of heavy duty aluminum foil. Fold over and seal to form a small packet and poke holes in the top. Light one side of the grill and place the packet on top of the burners or charcoal so it can begin to smoke. Place the ribs on the other half of the grill and smoke over the low, indirect heat (225 to 250 degrees) for 4 to 6 hours. Turn ribs every hour, and make sure the wood packet is still smoking. Replace the wood packet with a new one if it stops smoking. The ribs are done when the meat pulls away from the bones and you call pull them apart with your fingers. Coat with barbecue sauce and continue to cook for another 5 to 10 minutes to set the sauce. Serve.

To cook in the oven: Preheat the oven to 300 degrees F. Place a large piece of foil on top of a baking sheet and spray it lightly with non-stick cooking spray. Lay the ribs coated in rub on top of the foil. Cover with another piece of foil, also lightly sprayed with non-stick spray, and seal up the edges. Be sure to not poke any holes in the foil to help keep the meat moist. Place the ribs on the baking sheet into the oven and bake for 2 1/2 to 3 hours, or until the meat pulls away from the bone. Take the ribs out of the oven, uncover, and coat with the barbecue sauce. Place back into the oven and bake for an additional 10 to 20 minutes to set the sauce. Serve.

  

Herb and Garlic Dinner Rolls

I’m doing a lot of writing…I mean A LOT of writing, which of course is a very good thing. Unfortunately it doesn't give me much time for blog writing. I’m cooking, just not blogging about it. Hopefully that will change soon.

In the meantime, here is a recipe I developed for the Topeka Capital-Journal’s At Home Living section. It’s based on the Shaker Squash Rolls I posted in November. 

The Picky Eater loves them! I've served them both with pot roast and Italian dishes, but they would work with just about any meal.

The recipe makes two 9-inch cake pans full of rolls. One pan is more than enough for The Picky Eater and me, so I popped the second one into the freezer before it went through its second rise. A few weeks later, I took the pan out of the freezer, let it thaw and rise, and then baked. They were perfect!

Update on the family: The doctors are doing what they can to keep my dad comfortable for now. Unfortunately it looks like cancer is going to win the day, but that doesn't mean we are not trying to enjoy whatever time is left. Keep the prayer and good thoughts coming.

Also, my sister-in-law and her husband have adopted the four children in the Ukraine. However, because of the uprising, they are stuck there as they wait for two more passports for the kids. So please send a prayer or two their way as well.

Herb and Garlic Dinner Rolls

Makes 24 rolls

1 envelope active dry yeast

1/4 cup warm water

1 cup milk

4 tablespoons butter

1/4 cup sugar

1/2 teaspoon salt

2 to 5 cups all-purpose flour

2 eggs

2 teaspoons fresh minced rosemary

2 teaspoons fresh minced thyme

1 teaspoon garlic powder

Olive oil

Melted butter

Heat the milk and butter either on a stove top or in the microwave until the butter is melted. Stir in the sugar and salt to dissolve. Remove from the heat and let the mixture cool until it is just warm, about 110 degrees or just warm to the touch—not hot.

           

Pour the warm water (110 degrees) into the warm bowl of a stand mixer. Stir in the yeast and allow it to sand for 10 minutes until the yeast softens and begins to bubble.

           

Into the yeast mixture, mix in 2 cups of flour, plus eggs, rosemary, thyme, and garlic. Mix on a low speed with the dough hook. Mix in the warm milk/butter mixture. Add 2 more cups of flour, and then add additional flour if necessary, 1/2 cup at a time, until the dough pulls away from the sides of the bowl. Continue to mix for an additional two minutes until dough is soft and smooth. It will still feel a little sticky.

           

Place dough into a bowl lightly greased with olive oil, turning to grease the top. Cover and let rise until doubled in bulk, about 1 to 1 1/2 hours.

           

Turn dough out onto a lightly floured surface. Roll out the dough to a 1/2-inch thickness. Cut out the rolls with a 2 1/2-inch biscuit cutter. Place the rolls into 2 lightly greased 9-inch round cake pans, 12 per pan, barely touching. Brush the tops of each roll lightly with olive oil. Cover with a towel and allow to rise until double in size, about 1 hour. Preheat the oven to 375 degrees.

           

Bake the rolls for 15 to 20 minutes, or until golden brown. Brush the tops with melted butter and serve warm.

Herbed Chicken and Tomatoes

It is so nice to be back in the kitchen again! Not only am I enjoying making new dishes, but since The Picky Eater was warned by his doctors that he has to keep an eye on his sodium intake, this is the best way for me to make sure he’s getting tasty, low-sodium meals.

I saw the original recipe for this herbed chicken dish in the coupon section of our Sunday newspaper. It is from the folks at McCormick, whose spices I use all of the time. Of course, I tweaked it a little bit. (That’s what we food writers do, right?) I cut the amount of garlic powder and used a fresh garlic clove instead. The Picky Eater doesn't like strong garlic flavors, so I thought this would be the best way to go. I also used regular diced tomatoes instead of petite diced since that was what I had on hand.

The dish was delicious! Best of all, it got The Picky Eater’s seal of approval. His only suggestion was to use tomato sauce instead of diced tomatoes, since he doesn't care for chunks of cooked tomatoes in dishes. (I told you he was picky! Thank goodness he’s also a sweetheart.)

This will now be a regular dish on our weeknight menu.

Herbed Chicken and Tomatoes

1 1/2 teaspoons dried basil leaves

1 teaspoon dried crushed rosemary

1/2 teaspoon garlic powder

3 tablespoons flour, divided

4 boneless, skinless chicken breasts

2 to 3 tablespoons olive oil, divided

1 small onion, finely diced

1 clove garlic, finely minced

1 can (14 1/2 ounces) diced tomatoes

1 1/2 cups low-sodium chicken broth

2 tablespoons half-and-half

8 ounces spaghetti

In a shallow bowl or pie dish, mix together the dried basil leaves and crushed rosemary. Transfer 2 teaspoons to a small dish and set aside. Add the garlic powder and 2 tablespoons of the flour and mix together.

Heat 2 tablespoon of the olive oil in a large non-stick skillet. Dredge the chicken breasts into the flour mixture, shaking off any excess. Add the chicken to the skillet and cook until golden brown on each side. Remove the chicken and place on plate. Cover with foil and set aside.

Set a large pot of water on the stove over high heat so it comes to a boil. Meanwhile, add the remaining oil to the skillet. Saute the onions until soft and translucent. Add the garlic and cook for 30 seconds, and then add the remaining flour to the onions and cook for 1 minute. Add the tomatoes, chicken stock, and remaining seasoning, and bring to a boil. Reduce heat to medium-low and simmer the mixture for 5 minutes. Turn the heat to low, add the chicken and heat through.

Boil the spaghetti to desired doneness. Drain and divide between 4 serving dishes. Place a piece of chicken on top of the spaghetti. Add the half and half to the remaining tomato mixture and spoon over the chicken. Ready to serve!

Happy New Year…I hope!

 

I thought it was time to check in since I haven’t posted anything in quite a while. Life has thrown me a few curve balls this past month that kept me on my toes but out of the kitchen. I didn't even make any of my traditional holiday treats. Hardly seemed like Christmas at all. (This cute flower arrangement was from The Picky Eater for our second wedding anniversary on Christmas Eve.)

My dad is doing okay. He had surgery to remove a tumor and part of his lung the week before Christmas. (Yes, it seems his cancer has spread.) He made it home before Christmas, but he’s still recovering. The family got together on the 29th to celebrate and it was wonderful to spend some time together. (My sister took this photo of our parents in front of a beautiful tree at the University of Missouri Hospital.)

I've also been dealing with my husband’s heart issues this past month. The Picky Eater is going through some tests in preparation for bypass surgery. Right now the doctors are trying to determine just how strong his heart is…four heart attacks have taken a toll on the poor thing. Hopefully we will know more by the end of this month.

I’m having kitchen withdrawal! I have stacks of new cookbooks just waiting for me to explore. Hopefully I’ll have some new posts for you very soon. Cooking has always brought me relaxation and comfort, both of which I could use right now. So stay tuned! (This set of nesting dolls was a gift from my sister-in-law after a trip to Ukraine!)

Dad's Potatoes

I’m thinking about my dad a lot today. He is battling bladder cancer, and today he’s having a biopsy on his lung to see if the cancer has spread or if he just has an infection. I’m hoping and praying for the latter. I feel bad he has to go through this during the holidays. Plus, his sense of taste is all out of whack from the chemo, which has to be so difficult for him since he loves food. (I get my love of cooking from him and his side of the family.)

For dinner a couple of days ago, I made Dad’s Potatoes. It is a yummy recipe he just made up one day, filled with bacon, onions, cheese and, of course, potatoes. He makes it in the oven and it is so easy, but I've also come across similar recipes made in a slow cooker—also very easy.

I like Dad’s potatoes served alongside ham or pork chops, but they would work as a side dish with almost any meat. I've also made them with ham instead of bacon, and without any meat at all.

Dad’s Potatoes

1/4 pound bacon, cooked until tender, not crisp, and diced

1 medium onion, sliced thin

4 medium potatoes, sliced 1/4-inch thick (I used Yukon Gold.)

1/4 teaspoon garlic powder

Salt and pepper, to taste

1 tablespoon butter, cut into small pieces

1 cup shredded cheddar cheese

For the oven: Preheat the oven to 350 degrees F. Spray a baking dish with non-stick cooking spray. Place

half the bacon in the dish, and then a layer of half the onions. Toss the potatoes with garlic powder, salt and pepper, and then layer half on top of onions. Dot with half the butter. Repeat the bacon, onion, potato and butter layer with the remaining ingredients.

Cover the dish and bake for 40 minutes, or until the potatoes are tender. Remove the cover and sprinkle the cheese over the top. Return to the oven, uncovered, and bake for 5 minutes to melt the cheese.

For the slow cooker: Line the slow cooker with foil, leaving some hanging over the sides, and spray with non-stick cooking spray. Follow the layering steps above, and then fold the foil over the top. Put the lid on the cooker and cook for 4 1/2 hours on low. Then uncover and sprinkle the cheese on top, re-cover and cook for another 5 or 10 minutes until the cheese is melted. 

Shaker Squash Rolls

Since my dad’s chemo treatments have knocked him for a loop (and messed up his taste buds, so most food tastes bad to him), my parents decided not to host Thanksgiving this year. On the flip side, my sister-in-law is busy in Ukraine adopting three teenage girls, so she isn't hosting my husband’s family either. The result: Instead of trying to juggle two family gatherings, my sweetheart and I decided to have a Thanksgiving dinner made for two.

We’re having a pretty traditional meal, including the turkey (I’m putting herb butter under the skin for the first time, using Ina Garten’s recipe), dressing (a sausage recipe from my former neighbor John in New Hampshire), mashed potatoes and gravy (a must!), green bean casserole (The Picky Eater insists we have this dish), cranberry sauce (a Martha Stewart recipe from years ago), rolls and pumpkin pie.

Does your menu include those crescent rolls that come in the blue can? Or maybe some other heat-and-serve rolls? May I make a suggestion? Pick up an extra can of pumpkin and try these Shaker Squash Rolls.

I got this recipe while working as a tour guide for the Canterbury Shaker Village in New Hampshire and shared it in a pumpkin article I wrote for the Topeka Capital-Journal. The Shakers were a Christian group that came from England in 1774. Shaker communities existed from the east coast to Ohio. They were peaceful people who lived in a communal setting and showed their love of God through hard work. They were also celibate and lived as brothers and sisters, which may explain why their membership has declined to just a handful that now live in Maine.

Working at the village was one of my favorite jobs. It’s a beautiful place, and a sense of peace always came over me when I stepped onto the grounds. (Be sure to visit there any time you’re in New England.)

These rolls can be made with any type of squash puree and are somewhat sweet, similar to Hawaiian rolls. What I like about the recipe is you cut the rolls out like you would biscuits. To make ahead, you can either freeze or refrigerate the unbaked rolls and then bake when ready. (Do this after they are cut out and placed in the baking pan, but before the final rise.)  Just give them time to warm-up and rise before you

bake.

Believe me, these rolls are worth the time. I plan to make mine the day before. They will also taste great along side a warm bowl of soup, stew or chili throughout the winter.

           

Cider Donut Muffins

I adore cider donuts. I first had these luscious treats at an apple orchard in Massachusetts. In fact, I made trips to that orchard just to get the donuts! I was thrilled when I discovered Rees Fruit Farm here in Topeka also makes them. The donuts are available all year, but I crave them in the fall when the apples and cider are fresh.

Recently I saw a Facebook post about donut muffins, and I thought, “Why not make cider donut muffins?”

Oh my, am I in trouble. These muffins are so delicious and easy to make I will be making them a lot! (The Picky Eater even tasted one and asked me to be sure and save him a couple.) The crunchy cinnamon sugar on the outside makes a nice contrast to the soft, moist interior. Unlike the typical sturdy breakfast muffin, these are more cake-like…in other words, like a donut. They taste best warm, so if you need to warm them up, just zap them for 20 seconds in the microwave or put them in a 350-degree oven for a minute or two.

On a personal note, three years ago today I went to a local grocery store parking lot to meet a man I connected with on Match.com. Little did I know I was meeting my future husband and the love of my life. Happy first-date anniversary to the Picky Eater.

Cider Donut Muffins

Adapted from a recipe on Serious Eats

Makes 12

For muffins:

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon ginger

3/4 teaspoon nutmeg

1/2 cup dark brown sugar

1 cup apple cider

1 egg

1 teaspoon vanilla

3 tablespoons melted unsalted butter, cooled

For topping:

1/2 cup granulated sugar

1/2 teaspoon cinnamon

4 tablespoons melted unsalted butter, cooled

Preheat the oven to 350 degrees F. Spray the muffin tin with non-stick cooking spray. Set aside.

In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Add the brown sugar and then, using your fingers, mix in the sugar while breaking up an sugar clumps.

In a medium bowl, whisk together the cider, egg, vanilla and melted butter. Make a well in the middle of the dry ingredients and then pour the wet ingredients into the well. Gently fold the ingredients together just until all the streaks of flour disappear.

Spoon the batter into the muffin tin, dividing evenly between the cups. Each cup will be about 2/3 full. Bake the muffins for 15 to 20 minutes, until a toothpick inserted into the middle of a muffin comes out clean.

Prepare the topping while the muffins are baking: In a small bowl, whisk together the cinnamon and sugar. (Or mix the cinnamon and sugar together in a paper or plastic bag.) Put the melted butter into another small bowl. When the muffins are done, remove them immediately from the muffin tin. While still warm, roll the muffins in the melted butter and then toss them in the cinnamon/sugar mixture. Place them on a rack to cool completely. Store in an air-tight container. 

Nutty Shortbread

November has arrived, which means the approach of autumn's end. Here in Kansas the leaves have just reached their peak and are now beginning to fall until the trees are bare and dormant for winter. The last farmer’s market of the season was this past Saturday, on a chilly, windy, sunny morning. Now thoughts turn from tricks and treats to the ultimate celebration of the season in Thanksgiving.

However, before I start to post about America’s day of thankfulness and feasting, I wanted to share a wonderful book that honors all that autumn offers. I discovered Country Harvest: A Celebration of Autumn by Linda Burgess and Rosamond Richardson on the wonderful blog, Months of Edible Celebrations. When I saw the post last month, I knew I had to find the book.

Country Harvest was published by Prentice Hall Press in 1990 and has a distinct British feel. It is full of beautiful seasonal images and a unique collection of recipes and tips for preserving the late summer/early autumn harvest. There are recipes for jams, jellies, chutneys, conserves, vinegars, and sauces for the pantry, plus breads, pies, cookies and cakes to enjoy now, with cordials, country wines, and teas to go with them. Readers can also learn how to preserve late-summer flowers, ornamental gourds, leaves, seedheads, and herbs. If autumn is your favorite season, this book belongs on your shelf.

I chose to make the Nutty Shortbread recipe because it sounded perfect served with a cup of tea on a chilly autumn afternoon. They were perfect—slightly sweet and full of nutty goodness.

The recipe called for walnuts or hazelnuts. I though pecans would work well, too. As luck would have it, I didn't have enough pecans or walnuts for the recipe, so I combined the two and it worked very well. Also, instead of baking the shortbread in a one-pound loaf pan as the recipe recommended, I used my smallest (9-inch) springform pan. The result was wedges of shortbread instead of strips.

I’m looking forward to tea with nutty shortbread cookies to bring autumn's afternoons to a relaxing and delicious end.

Nutty Shortbread

Adapted from Country Harvest: A Celebration of Autumn by Linda Burgess and Rosamond Richardson

1 1/2 cups unbleached all-purpose flour

1/2 teaspoon baking powder

1/2 cup (1 stick) unsalted butter, softened

6 tablespoons packed light brown sugar

1 cup pecans, walnuts, or hazelnuts (or a mixture), finely chopped

Preheat oven to 325 degrees F and grease a 1-pound (8.5” x 4.5”) loaf pan or a 9-inch springform pan. (I used cooking spray.) Set aside.

In a medium bowl, whisk together the flour and baking powder. Set aside.

In the bowl of a mixer with a paddle attachment, beat together the butter and sugar until combined and fluffy. Add in the flour mixture and chopped nuts, mixing until combined. The mixture will look crumbly, like sand, but when you squeeze a handful, it will hold together.

Press the mixture into the bottom of the prepared pan. Bake until golden brown, 30 to 40 minutes depending on your pan size. Remove from the oven and sit on a cooling rack for 5 minutes. Using a sharp knife (I used the sharp edge of a bench scraper), mark the baked shortbread into strips or wedges. Leave the shortbread in the pan until completely cooled, then remove and finish cutting the shortbread into individual cookies.