Roasted Cauliflower

I've roasted lots of different root vegetables, but just recently tried cauliflower. It is so good! The recipe comes from Molly Wizenberg, who has a food blog, orangette.com

1 cauliflower

2-3 tablespoons olive oil

salt to taste

Preheat oven to 450.

Wash and dry the cauliflower well. Put it on a cutting board, stem side down, and slice it vertically, top down, into 1/4-inch slices. You'll only get about 4 intact slices. That's okay. Put the cauliflower into a large bowl and toss with 2 tablespoons olive oil. Hands work best for this. You want each piece of cauliflower to get a thin coat of oil. If necessary, add 1 more tablespoon. Spread the cauliflower in a single layer on a heavy sheet pan, or if the pan seems crowded, use 2 pans. You don't want to pack it too tightly or the cauliflower will steam rather than roast. Salt it lightly.

Bake until the cauliflower is tender, golden and even deeply browned in spots, 20 to 30 minutes, turning once with a spatula. Salt lightly again.

We have a new Sunday snack!

The last few weeks we have made this...

Yummy for my tummy caramel corn!

When I was growing up Fall always meant popcorn balls (yeah!) and those will forming around here shortly, but for now our sweetened corn has come in this form... complete with sticky fingers.

Here is the recipe so you can enjoy it too.

(I modified this recipe from one my mom used to make... in a bag)

Microwave Caramel Corn

• 4 quarts popped popcorn

  1 cup brown sugar

  1/2 cup margarine

  1/4 cup light corn syrup

  1/2 teaspoon salt

  1 teaspoon vanilla extract

  1/2 teaspoon cinnamon

  1/2 teaspoon baking soda

  Place the popped popcorn into a large (really, it should be big) microwave safe bowl. Set aside.

  In a heat-proof (microwave safe) glass dish or bowl, combine the brown sugar, margarine, corn syrup, salt and vanilla and cinnamon. Cook for 3 minutes in the microwave, then take out and stir.

  Return to the microwave, and cook for 1 1/2 minutes remove and stir again adding the baking soda. Mix until it is all incorporated (it will bubble)

  Pour syrup over the popcorn in the large bowl. Stir until the popcorn is covered in the brown goodness. Place the large bowl into the microwave, and cook for 1 minute and 10 seconds. Remove, and stir the caramel all over the popcorn again, and return it to the microwave. Cook for another 1 minute and 10 seconds. Dump the popcorn out onto waxed paper, and let cool until coating is set.

  Store in an airtight container if you or your children don't eat it all in one sitting.

Enjoy!!!

Pesto

Pesto
makes about 4 cups

1/2 cup walnuts
3 Tbs diced garlic
5 cups fresh basil, packed
1 tsp salt
1 tsp black pepper
1 1/4 cup good olive oil
1 cup grated Parmesan cheese

Place the walnuts and garlic in your food processor and process for 30 seconds. Add the basil, salt & pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto in finely pureed. Add the Parmesan and puree for one minute more. Serve, or store (in refrigerator or freezer) in an air tight container with a thin film of olive oil on top. Enjoy!

Oatmeal Carmelitas

I got this recipe from my friend Julie. Caution: these are so yummy you might eat the whole pan yourself!

Ingredients:

1 bag Kraft caramel bits (in the store by the choc. chips)

5 Tbsp. evaporated milk

1 1/2 cups chocolate chips

1 1/4 cups flour

1 1/4 cups oats

1/2 cup pecans, chopped

1/4 tsp. salt

3/4 cup brown sugar

1/2 tsp. soda

3/4 cup melted butter

Directions:

1. Combine dry ingredients, mix with butter. Press 3/4 of the mixture into a 9X13 inch pan. (Save the rest to sprinkle on top.)

2. Bake at 350 for 10 minutes, take out of the oven.

3. Melt caramel and milk together. While hot spread over crust.

4. Sprinkle chocolate chips over caramel and allow to stand for a few minutes. Then spread the chips evenly.

5. Sprinkle with remaining dry mix and bake 10 more minutes.

6. Cool, cut into bars.

Peanut Butter Granola Bars

Combine:

1/2 cup oats

1/2 cup chopped almonds
1/2 cup raisins (I used 1/4 cup sunflowers seeds and 1/4 cup pumpkin seeds instead)

In saucepan whisk:

3 T. oil (I use coconut)

1/2 cup brown sugar

1/2 cup smooth natural peanut butter

1/2 tsp. cinnamon

1/4 tsp. salt

1 T water

Heat over low heat until sugar dissolves. Let cool slightly. Whisk in 1 egg white. Pour over oat mixture and spread in 8" square parchment lined pan. Bake at 300 degrees for about 30 minute or until golden brown on edges. Cool for 10 minutes. Lift out of pan and cut into bars.

Perfect Chocolate Chip Cookies

I got this recipe from Cook's Illustrated.

Avoid using a nonstick skillet to brown the butter; the dark color of the nonstick coating makes it difficult to gauge when the butter is browned. Use fresh, moist brown sugar instead of hardened brown sugar, which will make the cookies dry. This recipe works with light brown sugar, but the cookies will be less full-flavored.

Ingredients:
1 3/4 cups unbleached all-purpose flour

1/2 teaspoon baking soda
14 tablespoons unsalted butter (1 3/4 sticks)
1/2 cup granulated sugar

3/4 cups packed dark brown sugar
1 teaspoon table salt
2 teaspoons vanilla extract
1 large egg
1 large egg yolk
1 1/4 cups chocolate chips
3/4 cup chopped pecan or walnuts, toasted (optional)

Instructions:
1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.
2. Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.
3. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.
4. Divide dough into 16 portions, each about 3 tablespoons. Arrange 2 inches apart on prepared baking sheets.
5. Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.

Taco Soup

Ingredients:

1 can kidney beans

1 can black beans

1 can pinto beans

2 cans corn/or use frozen

2 cans diced tomatoes

2 cans chicken breast

1 taco seasoning packet/or 1 Tbsp. taco seasoning

1/2 tsp. cumin

1/2 tsp. chili powder

1/4 tsp. garlic salt

1 Tbsp. dried onions

1/2 cup squash puree-4 cubes (optional)

salt and pepper

Toppings:

sour cream

tortilla chips

cheddar cheese

fresh cilantro, chopped

avocados, diced

limes, cut in wedges

Directions:

Drain all three cans of beans and rinse. Dump all ingredients into a pot and add 2 cans of water. Bring to a simmer over medium high. To serve, put in bowls and add the toppings of your choice.

Yummy Breakfast Burritos

1 lb. hamburger
Onion (red, or your choice, or leave it out if you want)
1 lb. sausage (try spicy for a kick)
6 to 8 scrambled eggs
1 small container of cottage cheese
1 16 oz. bag (3 cup size) of fiesta shredded cheese (the kind that has several mixed together, or try the mexican cheese for more spice)
1 12 oz. jar of salsa (or use a can of Ro-tel, add a small can of green chilies if you like)
Flour Tortillas

Brown the hamburger and sausage and onion together. Cook your eggs, and then mix with the meat/onion mixture. Add the rest of the ingredients to this mixture and combine. Make sure you have a big bowl, it makes a ton!!

Depending on how full you want your burritos is how many tortillas you should use. I used about 20, I think. Warm your tortillas up a bit before filling, it will make rolling them up easier (you can warm them in the microwave, wrap them in a slightly damp paper towel).
If you freeze them, wrap each individually in wax paper, as they will be easy to take straight from the freezer to the microwave.

I love to make these and mix things up. I usually use another sausage instead of the beef. I often use more eggs as well. It makes for great mornings when you don't know what to have.

Favorite Chicken Pasta Salad

3/4 lb. uncooked (medium) ‘shell’ pasta
4 chicken breasts (skinless/boneless – cooked & cubed)
2 cans (16 oz) chunk pineapple – drained
2 cups red grapes (seedless)
2 cups diced red delicious apples (don’t peel off skin)
2 cups diced celery
1 ½ cups cashews


Dressing: 2-3 cups Best Foods Mayo
2 T. mustard
3 pkg Equal / Splenda or (2 T. sugar)
1/3 t. curry powder
¼ c. grated onion (dehydrated bits work great)

1. Cook pasta ‘al dente’, drain well & cool (about 8 minutes)
2. Combine remaining ingredients and add to cooled pasta
3. Refrigerate for a few hours & serve w/ hearty bread or rolls.

Serves 15

Bread in a Bag

This is my mom's recipe. I have made it with her for her science club. It works well. It doesn't take much time and still tastes yummy for anyone wanting to make homeade bread... Great idea for Young Women's activity.

2 cups all purpose flour
1 pkg. Rapid rise yeast
3 tbsp. sugar
3 tbsp. Non-fat dry milk powder
1 tsp. sal t
1 cup hot water (125-130 degrees)
3 tbsp. vegitable oil
1 cup whole wheat flour
1.) Combine 1 cup of the all purpose flour, undissolved yeast, sugar, dry milk, and salt in a 1 gallon heavy-duty freexer bag with zipper lock. Squeeze upper part of the bag to force out air. Shake and work bag with fingers to blend ingredients.
2.) Add hot water and oil to dry ingredients. Reseal bag. Mix by working with fingers. Add whole wheat flour, reseal bag and mix thoroughly. Gradually add enough remaining all purpose flour to make a stiff dough that pulls away from the bag.
3.) On a floured surface, knead dough 2-4 minutes or until smooth and elastic. Cover dough and let rest for 10 minutes. Roll dough to a 12X7 inch rectangle. Roll up from narrow end. Pinch to seal. Place in a greased loaf pan and let rise for 20 minutes or until double in size. Bake at 375 degrees for 30-35 minutes or until brown. After cooking brush with a light coat of butter if desired.
Variation:
*Make into small crousant rolls, dinner rolls, etc. ( No need to change recipe)
* Breadsticks - make recipe for Bread in a Bag. Add 1/2 cup rolled wheat or other rolled grain to bag after mixing in wheat flour. Then gradually add enough all purpose flour to make a stiff dough. Roll out dough in rectangles 1/2 inch thinck. Cut dough into strips. Twist strps while placing on baking sheet.