Mushroom Cappuccino and a Winter Break

I know many of you are suffering the winter blahs, especially those of you buried under snow in the Northeast. So I thought I’d give you a break from all of the whiteness with a few photos from my trip on the Carnival Magic to Mexico’s Yucatan Peninsula.

I was surprised how much I enjoyed going on a cruise. Most of you know from past posts that I love winter! I've never felt the need to escape to warmer climates. Plus, Kansas has had a pretty mild winter so far, with temps in the 50s, 60s, and some 70s…until this week, when it has been more winter-like.

I was envious of my friends in New England getting snow while we barely had a flake. (Though I think even a snow lover like me would be saying enough at this point.) However, I know my feelings about winter are not shared by most.

My favorite part of the cruise was the food--of course. It was amazing! Lucky for us, the wonderful Magic culinary crew shared their recipes. Many upcoming posts will feature my favorite dishes from the trip.

To start, I wanted to share this Mushroom Cappuccino recipe to warm up those chilly winter nights. How good is this recipe? I normally don’t care for mushrooms, but I loved this dish. I tasted it at a cooking demonstration at the Magic's Prime Steakhouse. My eyes closed at the deliciousness, and I could hear "Mmmm" from most of the attendees, myself included.


The cappuccino aspect comes from the creamy layer that forms on top of the soup, much like its namesake espresso drink. On the ship, it was served with a garlic toast and a topping of unsweetened whipped cream.

Mushroom Cappuccino

Adapted from a recipe courtesy of the Carnival Magic Prime Steakhouse restaurant

Serves 4

2 ounces clarified butter (see note below)

5 tablespoons finely diced onion

1 clove garlic, chopped

1 pound chopped assorted mushrooms

2 pints chicken or vegetable stock

2 sprigs fresh thyme

1 pint cream

Salt, to taste

White pepper, to taste

A few drops of truffle oil, optional

1 teaspoon chopped parsley

In a large sauce pan, saute the onions in the butter until they start to become translucent. Add the garlic, and then add the mushrooms. Pour in the stock and add the thyme sprigs. Season with salt and pepper. Bring the mixture to a simmer and cook until the mushrooms are tender.

After the mushrooms are cooked, pour the mixture into a blender and puree until smooth. Then pour through a chinois or fine-mesh strainer to remove any large bits. Return the mixture to the pan and add the cream and, if using, a few drops of truffle oil. Adjust the seasonings and consistency, adding more stock if the mixture is too thick. Ladle the soup into serving dishes and top with a sprinkle of chopped parsley.

             

Note: To clarify butter, melt butter and use only the clear yellow liquid, leaving behind the milky residue.

Disclaimer: While the crew and employees of Carnival Cruise Lines and the Magic were very hospitable and accommodating during my time on board, I paid for the trip myself. I’m not being paid by Carnival to make this or any upcoming posts with recipes from the cruise. All of the opinions and experiences are my own. 

Pastitsio

Ever since I first tasted Pastitsio while writing about a Greek festival in Manchester, New Hampshire years ago, I've wanted to make this dish. Also known as Greek lasagna, Pastitsio gets its name from the Italian dish pasticcio, a savory pie with a pastry crust. The Greek version excludes the crust. It has layers of pasta (penne or ziti) mixed with cheese and egg, with a layer of meat sauce in between, and a creamy cheese béchamel layer on top.

This past weekend, I had the opportunity to try the recipe when a church group came to my apartment for lunch. I like to keep food gatherings simple and relaxed, so I tripled my Lasagna for Two recipe for one dish, and made this Pastitsio recipe for the other. Along with the casseroles, I served warm, crusty bread and Ina Garten’s Celery and Parmesan Salad.

The Pastitsio was a hit! Everyone seemed intrigued by the touch of cinnamon in the meat sauce and the difference between it and the more common lasagna. They all insisted it would be a good idea to post the recipe here.  

Every Pastitsio recipe has its little differences. Some use ground lamb, though I stuck with beef. I even came across some without cinnamon, though to me it is that flavor which makes this dish delicious. Others have more tomato in the meat sauce than others. I went with a less-saucy version, based on a recipe I got from one of the cooks at the Greek festival.

This dish takes some time to put together, but the results are worth it. Also, you can make it a day ahead and reheat it just before serving.

Pastitsio

Serves 8 to 10

For the pasta layer:

1 pound penne or ziti pasta

1 tablespoon olive oil

1 tablespoon salt

4 eggs

1/2 cup whole milk

1 tablespoon flour

1 1/2 cups grated Romano cheese

1 stick (8 tablespoons) unsalted butter, melted and cooled

For the meat sauce:

1 tablespoon  unsalted butter

1 medium onion, finely diced

2 cloves garlic, finely minced

2 pounds ground beef

1 8-ounce cans tomato sauce

2 tablespoons dry red wine

1/2 teaspoon sugar

1 1/2 teaspoons cinnamon

1 teaspoon dried oregano

4 tablespoons chopped fresh flat-leaf parsley

1 teaspoon salt

1/2 teaspoon pepper

For the béchamel:

1 stick (8 tablespoons) unsalted butter

5 tablespoons flour

2 cups hot milk

2 eggs, beaten

1/2 teaspoon nutmeg

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 cup grated Romano cheese

1/4 cup grated Romano cheese, for top

To make the pasta: Bring 4 quarts of water to a boil. Add the salt and oil. Add the pasta and boil until pasta is just done, 8 to 10 minutes. Drain the pasta and rinse with cold water. Place the drained pasta into a large bowl. In a separate bowl, whisk together the eggs, milk and flour. Stir the egg mixture in with the pasta. Add the cheese and melted butter. Stir to combine. Set aside.  

To make the meat sauce: In a large skillet over medium-high, melt the butter. Add the onion and saute until soft. Add the garlic and cook for just about 30 seconds, and then add the ground beef. Cook until beef is brown. Strain off any excess grease. Add the remaining ingredients and cook until sauce is thick, 3 to 5 minutes. Set aside.

To make the béchamel: In a heavy sauce pan, melt the butter over medium heat. Whisk in the flour and cook, stirring, for 1 to 2 minutes. Slowly whisk in the hot milk and cook until the mixture thickens and just begins to bubble, stirring constantly. Remove the pan from the heat. Slowly whisk 1 cup of the mixture into the beaten eggs. Then whisk the egg mixture back into the remaining cream sauce. Whisk in the remaining ingredients. Set aside.

To assemble: Preheat the oven to 350 degrees F. Spray a 9 x 13-inch baking dish with non-stick spray. Layer half of the pasta mixture on the bottom. Pour the meat mixture over the top and spread out evenly. Add the remaining pasta over the meat mixture, and then pour the béchamel sauce over the top and spread out evenly. Sprinkle the remaining cheese over the top. Bake for 45 minutes or until the top is golden brown. Let stand 10 to 15 minutes before serving.

To reheat the next day, cover the dish tightly with foil and place into a preheated 350 degree oven for 45 minutes, or until the center is hot. 

The Woo Woo Cocktail and Cheesy Spinach Artichoke Dip

I am a football fanatic and the Super Bowl is my holiday. On the surface, I suppose it’s unusual for a woman to be such a rabid football fan, but I come from a long line of females who enjoy spending a Sunday afternoon yelling at the TV.

Dad would toss the football around with me in the backyard. I was one of the few girls who knew how to throw a perfect spiral and make a decent punt, which made me very popular with the neighborhood boys when they needed an extra person for a game in someone’s backyard. (They also liked that I wasn't a sissy, even when the ball hit me in the face while I was fielding a punt.)

The Picky Eater’s family has a fantasy football league. After his death, the guys let me join to take over my sweetheart's spot, and they named the championship trophy after him. (Most of the family call him Mikey D.) I was the first woman allowed to participate. And I won…a lot! So much so, I made it to the championship game, much to the chagrin of some of the guys who didn't realize I knew so much about the game. I didn't win it all, but I won enough the fellas keep asking, “Isn't there something in the bylaws about a woman only playing for one year?”

Sorry boys. I’m in, and you’ll just have to deal with it!

The Woo Woo cocktail is my favorite football-watching beverage. It gets its name because, if you drink too many, they make you go, “Woo woo!” The drink goes great with the Cheesy Spinach Artichoke Dip. While some artichoke dips can be a bit bland, this one has more flavor than any others I've tried. I keep it warm in a slow cooker, but it also tastes good at room temperature.

The Woo Woo

1 1/2 ounces peach schnapps

1 ounce vodka

Cranberry juice

Lime wedge

Add ice to a tall glass. Pour in the peach schnapps and vodka. Fill the rest of the way with the cranberry juice. Stir until combined. Squeeze in a lime wedge.

Cheesy Spinach Artichoke Dip

Serves 8 to 10

6 8-ounce packages cream cheese

1/2 tablespoon onion powder

1 teaspoon salt

1/2 teaspoon pepper

1 teaspoon basil

1/2 teaspoon thyme

1 teaspoon oregano

1 to 2 teaspoons hot sauce, or more, to taste

1 1/2 tablespoons Dijon mustard

1/2 tablespoon horseradish

1 cup shredded Monterey jack

1/2 cup shredded Parmesan cheese

6 tablespoons heavy cream

1 10-ounce package frozen chopped spinach, thawed and drained

2 14-ounce cans artichoke hearts, diced

1 small onion, finely diced

Heat cream cheese on low heat until melted (can be done in a microwave.) Add remaining ingredients and mix well until blended. Place dip in a broiler-proof dish. Sprinkle top with some extra shredded cheese and place under a broiler until cheese is melted and begins to turn brown.

           

To make in a slow cooker: Place all of the ingredients into the slow cooker. Stir to mix. (The ingredients won’t mix well to start because of the cold cream cheese.) Set on low and cook for 1 hour. Stir to blend well, and then set to the “keep warm” setting. The dip will keep in the slow cooker for 4-plus hours. Be sure to stir occasionally.  

           

Serve with toasted Italian bread, bagel chips, crackers or tortilla chips.

Beef Stew, Sans Recipe

I know the saying is, “As easy as pie,” but I've never found pie to be that simple. Especially if you make the crust from scratch, a skill I’m still trying to master.

On the other hand, stew is so easy to put together, no recipe is required. Just look in your pantry, freezer and fridge. I bet all of the ingredients are there for a yummy stew, be it chicken or beef.

So, you want to make a stew but are unsure where to start? Take a moment and close your eyes. Imagine the stew you desire. How does it taste? What vegetables do you see floating in the broth? What flavors do you taste? Now, go!

It's hard to mess up stew—or soup, for that matter—because the flavors can be adjusted along the way so the finished dish tastes the way you like. Just remember the rule of “less is more.” Start with small amounts of salt, pepper, herbs, spices, etc. You can always add more if needed, but it is difficult to fix if you use too much.

The one skill required for stew making is knowing how to thicken the broth, which is done a short while before serving. I make a slurry of water and flour, shaken in a jar. (Two to three parts water to one part flour—it should be a thick liquid.) Then I pour part of the mixture into the stew, let it come to a simmer to see if it thickens enough, and add more if necessary.

For this beef stew, I threw everything into my slow cooker—one-inch chunks of chuck roast, carrots, potatoes, celery, and onion. (I considered adding tomatoes, peas or green beans, but decided not to this time.) I poured in some low-sodium beef broth and, thinking of Julia Child’s Beef Bourguignon, added half a glass of red wine. For seasoning, I used dried thyme, bay leaves, salt and pepper. On went the slow cooker. I used my flour slurry to thicken it about an hour before serving. By the end of the day, I had a rich, hearty stew to enjoy for a mid-winter supper.

The next time you are in the mood for stew—or soup—be brave and skip the recipe. Let your own tastes shine through. Oh, and be sure to tell me what you tried and how it turned out! 

  

New Orleans-Style Barbecue Shrimp

Sometimes I dream about this dish. Seriously! I’ll be going through life as normal when, all of the sudden, the craving strikes and won’t go away until it’s satisfied.

I've never been to New Orleans, but I enjoy the food inspired by that jubilant city. Jambalaya, gumbo, beignets…I love them all. Someday I’ll make a pilgrimage there.

(City's images are courtesy of the New Orleans Convention and Visitors Bureau.) 

New Orleans food writer Tom Fitzmorris once told me, “Two hundred New Orleans cooks make gumbo with two hundred different recipes, but they will all taste like gumbo. Outside of New Orleans, it doesn't taste like gumbo, even if you use the exact same ingredients. I don’t know why.”

I want to find out if this phenomenon is true.

I got this Barbecue Shrimp recipe from Chef Sean Burt of Tooky Mills Pub in Hillsborough, New Hampshire. He puts a lot of New Orleans-inspired dishes on his menu due to his many trips to the city’s annual jazz festival.

The name Barbecue Shrimp is misleading since the recipe does not use a smoker, grill or barbecue sauce. (No, I don’t know where the name came from, but an internet search shows it’s because of the sauce’s color.)

Trust me; the sauce for this dish is so amazing you will want to swim in it, which explains why bread is served alongside for dipping purposes. I mix up a batch of Emeril Lagasse’s Creole seasoning mix for the recipe, but with less cayenne pepper.

The huge amount of butter is what makes this sauce so amazing. The key to keeping the sauce smooth is to cut the butter into chunks, and then swirl a few chunks at a time into the sauce until blended. However, don’t worry if the sauce breaks. (Happens to me from time to time.) It will still taste delicious.

New Orleans-Style Barbecue Shrimp

Serves 4

2 to 3 tablespoons olive oil

32 extra-large (16-20) shrimp, peeled and deveined

1 1/3 cups chicken stock

1/3 cup fresh lemon juice

1/3 cup of your favorite Creole spice mix, or more to taste

12 tablespoons (1 1/2 sticks) unsalted butter, cut into 12 pieces and chilled

A loaf of French bread

           

Heat a large sauté pan over medium heat until hot. Add olive oil. When oil is hot, add the shrimp and cook until almost done, about 30 seconds to 1 minute per side.

           

Add the chicken stock and lemon juice to the pan. Turn off the heat. Add the spice mix (more or less depending on your taste.) Let pan sit while stirring for about 30 seconds.

           

Once pan cools slightly, add the cold butter, a few pieces at a time. (If the pan is too hot, the butter will break and not make a smooth sauce.) Swirl the pan until the butter melts, then add a few more butter pieces, and repeat until all the butter combines to create a creamy, spicy lemon sauce.

           

Place the shrimp in individual bowls and pour the sauce on top. Serve with French bread to sop-up any leftover sauce.  

Almost Emeril Lagasse’s Creole Spice Mix

Makes 2/3 cup

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon dried oregano

1 tablespoon dried thyme

1 teaspoon cayenne pepper, or more to taste

Place all of the ingredients into a bowl and stir to combine will. Store in an air-tight container.

Homemade Mac and Cheese

Happy 2015! 

To celebrate, how about a warm dish of comfort—homemade macaroni and cheese! I know for those of you with weight-loss resolutions this might not be the recipe to start off the year. For me, when the cold January winds are blowing and the glow of the holidays starts to fade, I want comfort food to warm my winter meals.

The great thing about mac and cheese is the flexibility of the recipe. Pretty much any melting cheese and seasonings will work. Just follow your taste buds. I made this one with Gruyere and extra-sharp cheddar, but in the past I've used Fontina, provolone, and Monterey jack. This one also has dried English mustard and a touch of cayenne pepper, but sometimes I add a little nutmeg, too. I recently saw a TV chef add cooked kale to a mac and cheese, and I plan to try adding some cooked spinach to my next one. Ham, bacon, and grilled chicken also make great additions. Once you have the basic recipe, you can play around with it however you like.

Mac and cheese is also a great make-ahead dish. Just pop it into the refrigerator or freezer, and then bake it when you’re ready.

**Hey, thanks for reading! If you've enjoyed my posts or tried one of my recipes, you can support my writing efforts through Buy Me a Coffee...or tea...or flavored fizzy water. Your donation will be greatly appreciated, especially now as I deal with a chronic autoimmune disease that flared back up again. The button is located on the right-hand side of this page. If you can't, that's okay, too. Either way, thank you so much for reading my stuff!  

Fudgey Brownies in a Jar

I begin this post with a disclaimer: I’m not a craft person, which I’m sure is evident by this photo. Cooking I can do. Dressing up gifts? Not so much.

Trust me, anyone who receives this gift of Fudgey Brownies in a Jar won’t care how the packaging looks once they taste the results. These brownies are wonderfully chewy and chocolaty—just what brownies are meant to be!

When assembling the jar, I put the chips and walnuts in an attached bag since they are added after the batter is mixed. If you’re not sure the gift recipient is a fan of nuts in brownies, just omit the walnuts and add more chocolate chips. You can also give a mixture of dark and white chocolate chip with the jar. Be sure to include the baking instructions, either on the gift tag or an attached recipe card.

Whether you give the jar as a gift or keep it in your pantry, this brownie mix is great to have around whenever the chocolate craving strikes.  

Fudgey Brownies in a Jar

Makes 24 brownies

For the jar:

1 1/3 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1 cup packed brown sugar

1 cup granulated sugar

3/4 cup unsweetened cocoa powder

1/2 teaspoon instant espresso powder 

For attached bag:

1 cup chocolate chips

1 cup chopped walnuts

Additional ingredients:

10 tablespoons unsalted butter, melted

1/2 cup water

2 eggs

1 teaspoon vanilla

           

To make the jar: Into a 1 quart jar, place the flour, baking soda and salt. Whisk together to combine. Add the brown sugar, granulated sugar, and cocoa powder. Place the lid on top. In a plastic bag to go with the jar, place the chocolate chips and walnuts.

           

To make the brownies: Preheat the oven to 350 degrees F. Spray a 13 x 9-inch baking pan with non-stick cooking spray. Set aside.

           

Pour the ingredients from the jar into a large mixing bowl. Whisk together to combine. Add the additional ingredients and stir until just combined. Fold in the chocolate chips and walnuts.

           

Pour the batter into the prepared baking pan. Bake for 35 to 40 minutes or until the brownies start to pull away from the side of the pan. Cool in the pan on a wire rack. Cut into 24 squares before serving. 

Spiced Tea Mix from the Family Recipe Box

Recently, I was looking in my Mamaw’s recipe box for a favorite Christmas recipe when I came across this one for her Spiced Tea Mix. I thought, “What a great, old-fashioned Christmas gift alternative to hot chocolate mix.”

According to the note Mamaw made on the card, she got this recipe from a friend in 1969.  The mixture is reminiscent of a time when instant tea and Tang orange drink were in style. I remember enjoying warm cups of this fragrant drink at Christmas time, though she may have had it on hand all year round.

I love giving gifts that also have comforting memories to share.

Spiced Tea Mix

Makes enough to fill 1 pint-sided jar or 2 8-ounce jelly jars

1/4 cup instant tea

1 cup Tang powdered orange beverage

1 cup sugar

1 teaspoon cinnamon

1/2 teaspoon ground cloves

To make the jar: In a bowl, whisk together all of the ingredients until well combined. Pour into jar and cover with lid.

To make the tea: Poor 1 cup boiling water into a mug. Add 2 heaping teaspoons of the tea mix and stir to combine. 

Our Christmas Tree

I was in a quandary about how to decorate for Christmas this year. Specifically, what to do about the tree. I wanted to decorate for the holiday, but I just couldn't put up the Christmas tree.

There’s a story behind the tree. It is an artificial one The Picky Eater had when we met. He said he bought it in 1979 from a Topeka store that is no longer around. It is the type where you match the color-coded branches to the pegs in the center pole. He adored that tree.

I hate that tree! It is a pain to put up, looks straggly no matter how much adjusting I do, and it is covered in dust from decades of Christmases past. The base is cracked. One Christmas the tree kept falling over (once on top of my nephew!), so I had to tie the base together with kitchen twine to keep the tree upright.

I tried to convince The Picky Eater of the benefits offered by a modern, pre-lit tree, but he wouldn't hear of it. So each year, we put it up.

As my first Christmas without The Picky Eater approached, I knew I didn't want to put up that old, dusty tree. However, I couldn't bring myself to get rid of it either.

So, I compromised. I took the top section of the tree, which is all in one piece, and after some juggling and innovative adjustments, set it into the twine-supported base. Then I decorated it with our special ornaments.

In the early days of our relationship, The Picky Eater and I were shopping at Crown Center in Kansas City with his sister and family. There was a store full of Christmas decorations, and he said, “Let’s go in and pick out a special ornament just for us.”

Ever since, we bought an ornament every year just for us.

This is that first one from Christmas, 2010:

This second one was bought a couple of weeks before our wedding on Christmas Eve, 2011:

Then we bought this one on our honeymoon at Silver Dollar City in Branson, Missouri:

The red heart was added in 2012. We picked it because we liked to watch reruns of the television series Hart to Hart, and The Picky Eater liked to think of us as business tycoon Jonathan and freelance writer Jennifer Hart, without the knack for finding dead bodies!

This was the one for 2013. The Picky Eater was a courier and was gone on his route from 6 p.m. to about 3 or 4 a.m. It was a comfort when he returned home each morning.

For this year, I bought this dove from Prairie Glass Studios in downtown Topeka as my way to honor and remember the love of my life:

Next year I may have a big, new, pre-lit tree for Christmas. Who knows?  For now, I get a lot of joy from looking at “our” Christmas tree.

Twice-Baked Sweet Potatoes

Have you bought sweet potatoes yet for your traditional casserole? Here’s an updated twist on a side dish tradition.

This Twice-Baked Sweet Potatoes recipe is based on a casserole I've made every holiday for years. I saw a magazine article about making twice-baked sweet potatoes and thought, “Why can’t I do that with my recipe?” So, I did! However, if you prefer the casserole form, then by all means, go for it. This recipe works either way. Also, if feeding a large group, just double the recipe.

Yield: 6

Author: Linda Ditch

Print

Twice-Baked Sweet Potatoes

Get the same taste as a casserole but in miniature form.

Ingredients

• 4 small sweet potatoes
• 2 tablespoons unsalted butter
• 2 tablespoons milk
• 1/4 cup light brown sugar
• 1 egg, beaten
• 1/2 teaspoon vanilla
• Pinch of salt
• For topping:
• 1/2 cup light brown sugar
• 1/3 cup flour
• 3 tablespoons unsalted butter
• 1/4 to 1/2 cup chopped pecans, to taste

Instructions

1. Prick each sweet potato 3 times with a fork and place on a microwave-safe dish. Microwave on high for 9 to 12 minutes, turning the potatoes over every 3 minutes, until a wooden skewer pokes easily into the potato. (Some of the potatoes may bake faster than the others. Just removed the ones that are done and keep going with the rest, checking every 3 minutes.) Let the cooked potatoes sit for 10 minutes to cool slightly.
2. To make the topping: Place all of the topping ingredients, except the pecans, into a small bowl. Using your fingers, squish the ingredients together until crumbly. Add the pecans and mix to combine. Set aside.
3. To prepare the potatoes: Preheat the oven to 425 degrees F. Cut each potato in half lengthwise and, using a spoon, scoop out the flesh from the center into a large bowl, making sure to leave about 1/4-inch of the flesh inside of the potato skin. Place each potato skin shell onto a baking sheet that was sprayed with non-stick cooking spray. Bake the shells for 10 minutes, or until they are slightly dried and firm.
4. While the shells bake, add butter to the bowl of sweet potato flesh and mash with a potato masher. Add the rest of the ingredients and stir until combined and fluffy.
5. Remove the shells from the oven and reduce the temperature to 375 degrees F. Discard 2 of the shells since you will not have enough filling for all of them. Spoon the filling into the remaining shells and cover with the toping mixture. Return the baking sheet to the oven and bake until the topping is golden brown, about 20 to 25 minutes. Remove from the oven and allow the potatoes to rest for at least 5 minutes before serving.
6. To make a casserole: Scoop all of the flesh out of the potatoes into the bowl. Mix in the rest of the ingredients as described above, and then spread into a baking dish. Sprinkle the topping over the casserole and bake until golden brown.

Created using The Recipes Generator

Sweet and Spicy Cranberry Sauce

Step away from the can!

Isn't it time to make your own cranberry sauce? If you haven’t tried yet, hopefully this recipe will serve as inspiration. It’s so easy!

This sweet and spicy version tastes great not only with the Thanksgiving turkey, but also with ham, pork and chicken. Just adjust the amount of red pepper flakes to fit your family’s spice tolerance. Best of all, the sauce can be made up to three days in advance and kept in the refrigerator. 

Now, if you’re cranberry sauce must be shaped like a can, I’m sorry. 

I can’t help you.

Perhaps cranberry sauce therapy?

Sweet and Spicy Cranberry Sauce

Serves 6

1 package fresh cranberries

Juice and zest from 1/2 large orange

1/2 cup dark brown sugar

2 tablespoons cider vinegar

1 teaspoon dried ginger

1/4 to 1/2 teaspoons crushed red pepper flakes, to taste

Pinch of salt

In a saucepan over low heat, combine all of the ingredients and stir occasionally until sugar is melted. Then increase the heat and let the mixture simmer gently until it thickens slightly and most of the cranberries have popped, about 8 to 10 minutes. Remove from the heat and allow the mixture to cool. Refrigerate covered until needed.

Chicken Pad Thai with Spaghetti Squash

Recently I confessed my lack of enthusiasm for winter squashes. However, I am intrigued by spaghetti squash. I love how the solid flesh turns into strings after cooking. Kids think it’s magic!

Spaghetti squash is a tasty substitute for pasta or noodles. In the past, I've served it with homemade marinara sauce over the top. This time, I wanted to try something with an Asian flair.

The resulting Pad Thai recipe was delectable. The flavors were a perfect balance of savory and slightly sweet, and blended well with the spaghetti squash. I made the dish for dinner one night and enjoyed the leftovers for lunch the next day.

One note: The recipe calls for bean sprouts, which I love in Pad Thai recipes. However, on the day I wanted to make this dish I couldn't find any in the grocery store. So I made it without the sprouts, and it was still terrific. So put them in or leave them out. It’s up to you.

Chicken Pad Thai with Spaghetti Squash

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

Serves 4

 

1 large spaghetti squash

8 to 9 tablespoons oil, divided

Juice of 4 limes

6 tablespoons water

5 tablespoons packed dark brown sugar

4 tablespoons of oyster sauce

4 teaspoons rice vinegar

1/4 teaspoon cayenne pepper

4 boneless, skinless chicken breasts cut into strips

2 small shallots, minced

2 cloves garlic, minced

Salt, to taste

2 large eggs, beaten

2 cups bean sprouts (optional)

4 tablespoons chopped unsalted dry-roasted peanuts

4 scallions, green part only, thinly sliced

4 tablespoons fresh cilantro leaves

To prepare the squash, preheat the oven to 375 degrees F. Cut the squash lengthwise into two halves. (Be careful, since the skin is tough.) Scrape out the seeds (I do this with an ice cream scoop) and place the squash halves cut side up onto a baking sheet. Brush each halve with 1 to 2 tablespoons of oil. Bake for 50 to 60 minutes, or until a fork easily goes into the flesh. Remove from the oven and allow the squash to cool until it can be handled. Using a fork, scrape the squash flesh into strands and place in a bowl. Set aside.

To make the sauce, whisk together in a small bowl the lime juice, water, brown sugar, oyster sauce, 3 tablespoons oil, rice vinegar, and cayenne pepper. Set aside.

           

Heat 2 tablespoons of oil in a large skillet over medium-high heat. Saute the chicken until browned. Remove from the skillet onto a plate and set aside.

           

Reduce the heat to medium, and add 2 more tablespoons of oil to the skillet. Add the shallots, garlic, and a pinch of salt, and saute until the shallots are a light golden brown. (This happens quickly.) Pour in the beaten eggs and scramble until just done (this also happens quickly.) Add the chicken back to the skillet, along with any juices that accumulated on the plate. Stir in the sauce, bean sprouts, and half the scallions and peanuts. Allow the mixture to simmer for 2 to 4 minutes so the sauce can thicken a bit.

           

To serve, divide the spaghetti squash between four plates. Spoon the chicken mixture on top of the squash. Sprinkle the remaining peanuts, scallions, and the cilantro leaves over the top.

A Cup of Tea and a Romantic Tale

In the past, I've written many times about how The Picky Eater and I connected on Match.com and met for our first date in a grocery store parking lot. But I've never told you about the other man that was a part of that first evening. So, sit back with a cup of your favorite tea, coffee, or hot chocolate and let me tell you about our dinner with the other man…and how magic movie moments can happen in real life.

By the way, I’ll give you tips on making the perfect pot of tea at the end of this post.

It was Thursday, November 11, 2010—Veterans Day. After spending the day at the Montessori preschool where I taught…and spending a few moments after work in the teacher’s bathroom fixing my hair, touching up my make-up, and changing clothes…I headed to the Dillons Supermarket in North Topeka to meet Michael. We had talked on the phone for hours the previous three nights, but now it was time to meet face-to-face. Needless to say, I was nervous.

I first noticed Michael’s dancing blue eyes when we met. And he gave great hugs!

I followed him in my car to the Prairie Band Casino and Resort for dinner. That may seem like a strange place to go on a first date, but I was excited. I had heard great things about the food (always a plus with me!) and was looking forward to checking it out. Plus, I didn't mind trying my luck on a slot machine or two.

After we arrived, we headed for the Longhouse Buffet. Since veterans could eat free that day, the line was long. As we neared the front, the man ahead of us turned and said to Michael, “I’m all by myself. Would you two like to share a table with me?”

Now, I’m thinking since this was our first date, Michael would turn him down. So you can imagine my surprise when he said, “Okay!”

The man’s name was Floyd. I don’t remember too much about him. He was a veteran of the Marines and very friendly—and talkative. Most of the dinner was spent listening to him talk about his troubles with his stepson.

We shared a booth—Floyd on one side and Michael and I on the other. At one point, Michael excused himself to go to the bathroom. When he came back and sat down, I put my hand on his arm.

It was magic! Electric! Michael looked into my eyes, and it was one of those moments you see in the movies but never think really happened in real life. He put his hand on mine. My heart was racing, and I’m sure my face turned bright red. It was overwhelming.

I moved my hand to my lap, and everything returned to normal.

Later that evening, Michael and I were talking in his car. He had his arm around me, my head was on his strong, comfortable shoulder, and a Kenny G Christmas CD was planning in the background. He said, “I could see myself married to someone like you.”

Three days later, on our second date, Michael told me he loved me and, again, he could see being married to me. What did I say? I pointed at him and said, “Don’t you dare propose to me! You hardly know anything about me yet.”

His response was, “I know what I feel.”

I said, “But we need to get to know each other better. Besides, it’s the holiday season when everything is sparkly and romantic. Let’s see how we feel in the middle of January when it’s cold and

depressing.”

Then I added, “I tell you what, if you still feel this way in the middle of January, and I feel the same way, then I’ll marry you on Christmas Eve 2011.”

And that’s just what I did.

One evening, sometime after we were married, I asked Michael if there was a moment when he knew he was in love with me. He answered, “When you put your hand on my arm at that first dinner with Floyd.”

I guess he felt the magic, too.

Remembering our dinner with Floyd always brought us both a smile and a laugh. My sister-in-law thinks Floyd was an angel sent to make sure Michael and I fell in love.

Today, four years later, I’m spending the day with my memories of how The Picky Eater and I joined our lives together. He always made a big celebration of our first-date anniversary, even more so than our wedding anniversary. I kept the e-mails we exchanged in those early days, and we would spend time every Veterans Day reading through them and remembering how our love began. After Michael died, I was going through his e-mails and found he had saved the one from Match.com that was my response to his interest in me.

That’s the kind of man The Picky Eater was.

I was a lucky girl.

The Perfect Pot (or Cup) of Tea

I love black teas, particularly sturdy English Breakfast and smoky Lapsang Souchong. The Picky Eater loved Earl Gray. Many evenings, when he wasn't on his courier route, we would share a cup while watching television.

To brew the perfect pot or cup of tea:

• Bring cold water to a boil. (Cold water has more oxygen and makes a better-tasting tea. Also, do not let the water boil for too long, or it will release the oxygen and the tea will taste flat.)
• Fill the teapot or cup with some of the boiling water and let stand for a moment or two to warm.
• Empty the pot or cup, add the tea leaves or bags and pour the boiling water on top. Allow the tea to steep for three to five minutes or until the tea reaches the desired strength. Note: Steep green tea for only one to three minutes to prevent bitterness.

***Hey, thanks for reading! If you've enjoyed my posts or tried one of my recipes, you can support my writing efforts through Buy Me a Coffee...or tea...or flavored fizzy water. Your donation will be greatly appreciated, especially now as I deal with a chronic autoimmune disease that flared back up again. The button is located on the right-hand side of this page or you can follow the link here. If you can't donate, that's okay, too. Either way, thank you so much for reading my stuff!  

Squash, Cranberry and Apple Bake

Lately, I've felt the need to confess my lack of enthusiasm about certain foods that seem to be all the rage right now. Every day I see a new recipe for kale or lentils. Well, I’m not a big fan of either. Believe me, I've tried! I can deal with a little kale in soups or salads, but not much. And lentils…well, I just don’t like them.

Squash is another one. I like to use it in recipes, such as my Shaker Squash Rolls and Harvest Bisque. But on its own, I just don’t like very much.

Except for this dish! I like the squash in this recipe. Yes, it's mixed with apples and cranberries, both of which I really enjoy. And the orange-maple sauce adds to the appeal. However, if that is what it takes to get me to eat cubes of good-for-me squash, then it works!

This recipe, which I developed for a Topeka Capital-Journal newspaper article, would make a great side dish for Thanksgiving. I used kobocha squash, but you could try it with butternut or pumpkin. The recipe, minus the cubed squash, would also make a great filling for the inside of an acorn or carnival squash.  

Winter Squash, Cranberry and Apple Bake

Adapted from Rolling Prairie Cookbook by Nancy O’Connor

Serves 4 to 6 people

Juice and zest of 2 small or 1 large orange

4 tablespoons pure maple syrup (the real stuff, not imitation)

1/4 teaspoon salt

1 1/2 pounds of peeled and cubed winter squash 

1/2 pound fresh cranberries (or 1/4 cup dried cranberries) 

2 large apples, pealed and cubed

1/2 cup raisins

Cinnamon, to taste

Preheat the oven to 350 degrees F. In a small bowl, whisk together the orange juice, orange zest, maple syrup, and salt. Set aside.

Butter an 11- by 7-inch baking dish. Add the squash, cranberries, apples and raisins and stir to combine. Pour the orange juice mixture over the top. Sprinkle a light dusting of cinnamon over the top. Cover the dish with foil and bake for 40 to 50 minutes, or until the squash is tender. Stir to coat the mixture with the sauce in the bottom of the baking dish before serving.