Food Therapy: Thanksgiving Treats!

Food Therapy: Thanksgiving Treats!: Pumpkin Muffins Preheat oven to 325 degrees You will need: flour, baking soda, baking powder, salt, cinnamon, nutmeg, cardamom...

Thanksgiving Treats!

Pumpkin Muffins
Preheat oven to 325 degrees
You will need:
flour, baking soda, baking powder, salt, cinnamon, nutmeg, cardamom, sugar, eggs, oil, vanilla, can of pumpkin, chocolate pieces, marshmallow pieces, condensed milk.

Sift together:
2 cups of flour all purpose
1 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
1 tsp nutmeg
1 tsp cardamom

In a separate bowl:

1 1/2 cup sugar
3/4 cup vegetable oil
3 large eggs
1 tsp vanilla
Combine with above ingredients and then fold in 1 can of pumpkin.

Line a cupcake pan with papers and ladle ingredients in. Top each cup with 3 chocolate pieces and marshmallow square. Bake for 30 minutes. Drizzle condensed milk over the top...Enjoy!

Food Therapy: Flaming Delicious!

Food Therapy: Flaming Delicious!: When we think of cold rainy days does Tomato Soup and grilled cheese sandwiches come to mind? Today's recipe is not my own, it is from a...

Flaming Delicious!

When we think of cold rainy days does Tomato Soup and grilled cheese sandwiches come to mind? Today's recipe is not my own, it is from a chef who cooks at a lodge in Whistler. I couldn't resist the chance to flambe and prepare an elevated, decadent meal for my family that is so Tasty!! The chef didn't give a name to his soup on the program so I will just name it based on its smoky, rich and piney flavors and its woodsy texture from the bacon and mushroom!

Northwest Garden Tomato Soup

Here is what you'll need...

6 large vine ripe tomatoes cut into 1/4 pieces
2 stalks of celery chopped finely
1 small onion chopped finely
1/2 lb of peppered bacon cut into small pieces
2 TB of olive oil
5/6 Shitake mushrooms sliced thinly
1/2 cup of Gin
1/4 cup of cream

In a skillet add 1 TB of olive oil and add the celery and onion then add the tomatoes. Cook down for about 20 minutes over medium heat. Place ingredients in a blender and puree until smooth. Strain mixture through a sieve and set aside.

 In a skillet add 1 TB olive oil. Add pieces of bacon and shitake mushrooms cook until bacon is done well and mushrooms are soft.

Add 1/2 cup of gin and with a LONG lighter or match ignite the dish. (BE CAREFUL TO STAND BACK AS FLAME IGNITES QUICKLY AND BOLDLY!

Don't worry the flame will burn off. When it does add the tomato puree mix well and then add the cream and serve with your favorite grilled cheese sandwich.

Comfort in the Best Way

Here is a nice Southern Style dinner that is sure to please everyone! Delicious Chicken fingers with a baked Acorn squash and collard green casserole... Nothing says comfort like this!

Delicious Southern Fried Chicken Fingers

4 Cups of Buttermilk
2 TBL of Franks Red Hot Tabasco Sauce

Marinate strips of chicken in buttermilk and hot sauce for at least an hour.
In a separate bowl whisk up 1-2 eggs
In another bowl combine:
1 Cup of flour
2 tsp paprika
1 tsp pepper
2 tsp salt
1 tsp sage
1 tsp cumin
1 tsp parsley

Heat a fryer or pot with oil (enough to deep fry) to 350 degrees. Take the strips of chicken a few at a time and coat with the egg mixture and then the flour mixture coating well. Cook in oil about 3-5 minutes each side. Take care to turn so that the chicken will not stick. Should be golden brown. Remove and drain off oil. Get a baking sheet when all has been cooked. Place chicken on baking sheet and cook in the oven for about 10 minutes at 350 degrees.

Acorn Squash and Collard Green Casserole

Peel an acorn squash and slice horizontally. Scrape out any seeds and pulp. Continue to slice in sections. Prepare collard greens by slicing a bunch from the top in strips until you get to the base of the stock. Throw this part away. Layer in a casserole dish as such:

Squash seasoned with nutmeg, salt, pepper, butter and brown sugar and a cinnamon stick.
Collard greens
Squash seasoned with nutmeg, salt, pepper, butter and brown sugar
Collard greens
Pour 1.5 cups of cream over the top
Cover and cook at 350 degrees for about an hour or until squash is tender.
Serve together with the chicken fingers!

Tickle My Ribs!

Laughter is such a great way to break the blues brought on by all the Falls' dark and gloomy weather. Whether you spend your day smiling with great friends or the evening with family playing games or watching a great movie, laughter is definitely just what the doctor ordered. Great food has always been the centerpiece when these types of occasions arise. My Baby back ribs will be a sure hit and will enhance the smiles that take place as you spend your evenings together making the most of it!

Baby Back Ribs with a Cuban Lime Sauce

First prepare the rub for your ribs. You will need:
1/4 cup finely ground espresso
1/4 cup of brown sugar
1 TB of paprika
1 TB chili/chipotle powder
1 tsp salt
1 tsp pepper
1 clove of garlic minced
1 tsp thyme
1 tsp sage
pinch of fresh rosemary
1 tsp ginger
Mix together and take 1/4 cup of coconut oil and rub all over ribs front and back do the same with the dry mix. Place on grill or in pan and heat in oven at 200 degrees for 3-4 hours.

About 20-30 minutes before ribs are done baste with Cuban lime sauce. You will need:
1/2 cup of lemon/lime soda
1/4 cup brown sugar
1/8 cup of vinegar
2 tsp of paprika
2 tsp tumeric
1 tsp garlic powder
1 tsp pepper
1 clove garlic minced
1/4 cup of onion finely chopped
1 shallot finely chopped
1/4 cup of soy sauce
1/4 cup of olive oil
1/2 cup of fresh lime
Mix well

Tea and pie...Oh My!

Mid week and the room is filled with the lovely scent of apples, pecans and Earl Grey Tea. This is a soothing combination in a way that you might not ever expect. Here is my recipe for Apple Crisp topped with  an Earl Grey Tea Ice cream that is textured with a lovely Fudge Meringue. When you bite into this you get a warm dose of sweet apples and subtle pecan crunchy goodness topped with the tawny flavor of tea and chocolate cotton candy nuances. Enjoy!

Apple Crisp

Peel 6 Golden apples and cut into slices or chunks
Add 1 tsp cinnamon
1 tsp nutmeg
1/2 cup of sugar
2 Tbl of butter
2 Tbl flour mix well.

In a separate bowl combine
1 cup of rolled oats
1/4 cup of chopped pecans
1/2 cup of brown sugar
1/4 cup flour
1.4 cup butter melted
mix well

Place first ingredients with apples in a greased baking dish. Place second ingredients over the top of the apples. Bake in 350 degree oven for 30-45 minutes or until bubbly. Apples should be soft and topping should be crisped.

Earl Grey Tea Ice cream ( ice cream maker required for this recipe) (Prepared 24 hours before making ice cream).

In a saucepan heat ingredients slowly to a boil. Turn down heat and simmer for 30 minutes.
2 cups of half n half
2 cups of heavy cream
1 vanilla bean split
3-4 earl grey tea bags

In a separate dish combine (whisk or use mixer)
2 large eggs
3 large egg yolks (save egg whites)
3/4 cup sugar
1/4 cup of honey
Mix until mixture is smooth and pale yellow in color.

After cream mixture has simmered for 30 minutes remove tea bags and vanilla bean. Ladle some of the hot mixture into egg mixture stirring or mixing constantly repeat until mixture is tempered. Pour ingredients back into pan over medium heat continue to cook until mixture is thick enough to coat the back of a spoon. Transfer to a container and chill fully (usually until the next day for best results). Pour into ic cream maker and follow instructions for machine (usually 30 minutes).

Take the egg whites that you saved and mix well with a mixer. Add 1/4 tsp of cream of tartar. Slowly add 3/4 cup of sugar until stiff peaks are formed. Add fudge ( I bought a jar of this from the store) and mix through. Place on a greased sheet or cupcake tin and bake until golden. After you make the ice cream fold in the meringue and place back in the freezer for 2 hours.

Tools of the Trade

My mixer is my favorite appliance! You can literally make so much with this and it takes out the effort. Having an ice cream maker has also been so amazing. Homemade ice cream is irrefutably better than store bought!

Comfort Food...Why do we love it?

There is something to be said about a warm, comforting meal that not only warms our body but also warms the soul. Why do we gravitate towards these foods in the winter months? Why do these meals commonly unveil the depths of our soul as we gather with family and savor the insanely good aspects of each bite. I would be remiss if I did not share with you tonight my recipe for the mother of all comfort meals...macaroni and cheese!

Insanely good Mac and Cheese

In a sauce pan bring 2 quarts of salted water to a boil. Add 1 box of penne pasta and cook 7-8 minutes or until al dente. drain. Prepare a casserole dish by coating it with butter.

In a bigger sauce pan over medium heat melt 1/2 cup of butter and add 1/2 cup of onion, a pinch of salt and a pinch of pepper...stir until tender. Stir in 1/2 cup flour and stir constantly until mixture is a brown nutty color. Slowly add in 2 cups of milk. Add
16 ou of havarti cheese
8 ou of french swiss cheese
8 ou of white cheddar cheese
16 ou of sharp cheddar cheese

Stir until all is melted and it forms into a thick creamy sauce. Add in penne and stir until all is coated. Pour into prepared casserole dish.

In a separate bowl take a small can of mushrooms and drain them. Add in 1/2 cup of sour cream and with an immersion blender cream together. With a wooden spoon, take the creamed mixture and slice through parts of the casserole. (Semi-distributing it throughout the casserole). Coat the top of the mac and cheese with a layer of Italian bread crumbs. Bake in the oven at 350 degrees for 35-40 minutes.

 Enjoy!

** Did you know that mac and cheese as been around since the 14th century! It was made with fresh, hand-cut pasta which was sandwiched between a mixture of melted butter and cheese. The recipe given was "Take and make a thynne foyle of dowh. and kerve it on peces, and cast hem on boillyng water & seeþ it wele. take chese and grate it and butter cast bynethen and above as losyns. and serue forth".

~Wikipedia

Something sweet to make you smile...

The weekend is approaching and the thought of making something sweet comes to my mind. While I would never suggest turning to food to to lift my spirits, (ha ha) I cannot deny how good a cup of frothy, creamy cappuccino makes me feel especially when paired with a sweet treat! I have a very unique and delicious cookie recipe to share with you!

Smoky Irish Oatmeal Cookies

1 1/4 cups of butter softened
3/4 cup of packed brown sugar
1/2 cup granulated sugar
1/4 cup of honey
2 eggs
1 tsp vanilla

Combine butter, sugar and honey blend until smooth. Add vanilla and the eggs and mix well. Mix in dry ingredients.

3 cups of Irish oatmeal
1 1/2 cups of flour
1/4 tsp fresh nutmeg
1 tsp baking soda
1 tsp salt
Add 1 pkg of dark chocolate morsels, 3/4 cup of dried cranberries and 1/4 of macadamia nuts. Mix well.

Set oven to 350 degrees and line cookie sheet with cedar paper (this is sold in the meat department by the fish section).

Using a pizza stone ensures that your cookies will bake evenly. With an ice cream scooper, scoop out small amounts of dough and place on cookie sheet. Bake 12-15 minutes. When you take the cookies let them sit for a minute or two and then gently loosen them from the paper. When they cool they will be easy to remove.

These cookies are delicious! They should be moist and chewy with a subtle hint of smoky wood from the cedar paper, tangy pieces of cranberry and bittersweet bites of dark chocolate!

**Did you know that by smiling you can actually change the rhythm of your neurotransmitters and the message that they send to the brain!

Put a little spice in it!

Living in Washington can be wonderful! The Summer months are the best in the world I think. But as the Fall months set in so can symptoms of feeling down and out, and you find yourself trying to fill the day up with things to lift your spirit and help you to stay motivated.

This next recipe is a delicious way to combat the Fall and Winter blues you might be experiencing as the sun becomes less available. This is my rendition of Gumbo, made both in Creole and Cajun style. The difference between the two is that creole gumbo is made with seafood and a rue, while Cajun gumbo is made with Andouille sausage and chicken. I have combined the flavors of both to make a spectacular dish you are sure to love!

**Did you know that consuming spicy foods releases the same "feel good" hormones that exercise releases?

You'll need these ingredients:
1/2 cup red onion chopped
1/2 cup of white onion chopped
1 cup of celery chopped
1/2 cup of chopped bell pepper
These are known as the the trinity ingredients of your gumbo recipe. Now add...
1 stick of butter
1 tsp salt
1 tsp pepper

Sweat the above ingredients in a stock pot over medium heat stirring constantly (don't let the butter burn).

In a separate pan brown 1/2 lb of ground pork sausage and 12 ou of Andouille sausage (sliced).

Add 1/2 cup flour to the onion mixture to form a rue. stir and add small amounts of chicken stock( 1 box) to the mix until it begins to thicken.

In a food processor or blender puree five Roma tomatoes and add it to the mixture.Turn down to simmer. Add sausage to the mixture and 1/2 cup of medley rice (plain white rice is fine). Simmer on low until desired thickness is achieved.
Add 1 Tbl of Louisiana hot sauce or creole seasoning ( I used Franks red hot)

Peel 6 large prawns
In a separate saute pan put in 1Tbl of butter, 1 tsp of chopped garlic add the prawns. Put in a pinch of salt and pepper and cook until pink. Squeeze 1/2 of a lime over the prawns.

Plate the gumbo and place shrimp on top then serve!

Savory Beignets

1 yeast packet
1/2 cup of warm water (140 degrees)
1 tsp sugar
Combine in a bowl and wait til foamy and yeasty smell occurs

In a separate bowl combine
1/4 cup evaporated milk
1 egg

In another bowl combine
1 cup of corn flour
1 cup of flour
1/4 cup of gumbo meat/onions drained ( take this from your gumbo with a slotted spoon.

Combine yeast and egg mixture and add dry ingredients. Mix well until the ingredients form a dough.
Heat the oil in a deep fryer or large pot at 325 degrees. drop the dough into the oil and turn immediately to avoid sticking. Watch carefully. These should be done in about 3-4 minutes. The object is to let them cook long enough so they cook through without burning the outside. It might take a few times to test it. When they come out dust them with powdered sugar and serve with the gumbo...Delicious!

Soup makes you feel good...

As the weather begins to change and the warmth of Summer is but a faded memory, the Fall colors invoke feelings of nostalgia and the prospects for change. We are naturally drawn to the comforts of food as we begin to get ready for Winters fall. As September drifts behind and the billowy gusts of Autumn take heed...Soup comes to mind with all of its savory, warmth and comfort, much like the blanket and warm fires we are drawn together.

This weeks post includes pictures and recipes for Leek and Butternut Squash Soup...

Leek Soup

6 cups Chicken or vegetable stock
3 leeks chopped (just the white part)
1 white onion chopped
3 cups of peeled and roughly cut potatoes
1 1/2 tsp salt
1/3 cup of chopped chives and parley (Save some for garnish)
1 1/2 tsp white pepper
1 Tbl of sour cream (Garnish)

Combine the first 7 ingredients in a large saucepan and bring to a boil. Reduce heat to medium and then simmer 20-30 minutes until potatoes are soft. Add seasoning to correct for flavor. Using an immersion blender (see picture below), blend until smooth. Pour into bowl and top with sour cream, chives and parsley. Enjoy!


Butternut Squash Soup


6 cups of chicken or vegetable stock
1 large butternut squash peeled, cleaned and roughly cut
1 onion chopped
1 tsp of freshly grated nutmeg
1 sprig of thyme
1/4 cup fresh parsley chopped
2 large peeled and roughly cut potatoes

Follow the same steps as above and enjoy!


Tools of the Trade

This item was priceless in comparison to past ventures where you transfer soups to the up right blenders! It really makes a difference in the kitchen and its easy to clean up afterwards!