The Month of Love

Well, we are heading into February on Wednesday -  the month of love!  Do you remember where you hid the leftover candy canes that were in the candy bowl or on the tree?  Here is an easy recipe to use up a few of the candy canes and have a little Valentine snack! 

                                                               CANDY CANE BARK

1-16 oz. package of white chocolate baking squares
4 red & white candy canes (1/2 cup)

Line cookie sheet with waxed paper.
Place candy canes in plastic bag & crush with hammer or kitchen
mallet to about 1/4 inch pieces.
Melt chocolate squares in double boiler OR place in small bowl
and microwave on medium to low, checking every 30 seconds.
Stir in candy canes and spread on waxed paper.
Refrigerate for at least an hour or until hardened.
Hold waxed paper on one end and peel back as you break
up pieces of the bark.












                                                                       


                                                                                    
                                                                                          
                                  

                                                                                           

MORE HELPFUL HINTS

It seems we don't think much about those little things we learn in the kitchen through the years, unless of course we learn from the mistakes we make. Admittedly, we have all overcooked or undercooked something, had cookies stick to the pan.  And I love the one where the turkey giblets are left in the paper inside the turkey.  
Maybe some of these tips will help:
1.  Leave a pen and paper in the kitchen to make a list of the process and items for the meal.  This also helps if you change a recipe and want to remember what you did differently.
2.  Use parchment paper on your cookie sheet to ensure they will not stick.
3.  Don't throw away that extra ginger root, Cut into1 inch pieces and place them in a zip lock bag.  Place in the freezer and store for several months.  Allow to thaw, then peel and cut as required.
4.   When baking stuffed mushrooms-bake in a non stick muffin pan. They are less messy and can be taken with you to a party more safely.
5.  Did you know that baking powder is a combination of baking soda, cream of tartar and cornstarch? Amazing!!!  It does not need an acid to activate like baking soda does.  It just needs liquid to start working.  AND, another cool fact is, when a recipe calls for baking powder and baking soda,  the baking powder helps it rise, and the baking soda neutralizes other acids in the recipe. (Make sure to discard these 2 items when the date expires, as they will not perform as well.)

Well, there's a few more tips I hope you can use.  Get cooking, and please don't forget to hit the red "comment" word below to leave your own tips or comments.  If you haven't signed up to become a follower, you can still leave a comment. Just leave your comment and click "Post". It will take you to "Profile". then you can just pick Name/URL, put you name in and it will post your comments. 

Lessons In Soups

The versatility of soup is endless, making it a popular choice for the beginning of a meal, or as the meal itself. Hot or cold, there are probably too many kinds of soups to imagine. Soup is generally made by combining meat and vegetables with stock, juice, or water or cream. Though most soups are served hot, there are many wonderful cold soups such as Vichyssoise, a creamy, cold potato and leek soup. Let's think of a few ways to prepare soup:
Consomme'   A clear soup made from stock or bouillon that is made by adding ground meats and vegetables and egg whites, simmered then strained through cheesecloth. A more complicated process than we think necessary, but really satisfying to eat, especially when we are sick.  Fortunately for us, consomme' can be purchased at the grocery store.
Bisque          Bisque is a rich, thick creamy soup that is pureed so it has an even texture. It is of French origin and traditionally, bisque includes seafood, wine and cream. Think of Lobster Bisque. Oh my, one of my favorites! And not to be outdone, She -Crab Bisque.  Yes, the crab is female. The term "gravid crab" used to be used, and is defined as an egg bearing crab. She-Crab sounds so much better, and I can tell you it is SPECTACULAR!
Chowder      Soups that are made with seafood or vegetables and cream are called chowders.  These chowders are usually thick and creamy with chunks of the ingredients.  Clam Chowder and Corn Chowder are two popular types of chowders. Bring on those cute oyster crackers and fresh ground pepper!
Stew            Typically, stews are thick and slow-cooked.  Stews contain meat and vegetables and are cooked slow and on lower heat with liquid, and in a closed pot or dish.  To thicken, flour or cornstarch is used, but arrowroot is also a favorite.  Arrowroot is a perennial herb found in rainforest habitats.  The plant grows about 2 feet and has small white flowers.  It is cultivated for a starch obtained from the rootstock.  Arrowroot is labor intensive so the cost is high, but used frequently instead of flour at health spas and five star restaurants, but can also be purchased by the home cook.

So go ahead, pick your soups.  With the chilly weather, there's no better time!!!

Click on the red comment word  or the post comment box at the bottom and tell us about your favorites.

Sometimes you just need a little pasta to go with that sandwich for lunch.  I use whole grain pasta when possible, just so I can make a "healthy" choice. Having said that, I usually choose regular macaroni pasta for Mac n' Cheese. (Why change a classic comfort food!) But that's another story. let's get to a recipe that is easy and colorful:

Chilled Rotini Pasta Salad

                                           

                            2 cups whole grain Rotini pasta (Rotini looks like little twists.)

                            (Fusilli can be a substitute.)    

                            1/2 cup (med/large) green bell pepper, diced

                            1/2 cup (med/large) red bell pepper, diced

                            1/2 cup (medium) carrot, diced OR shredded

                            1/2 cup frozen corn, thawed  

                            3/4 cup (large) tomato, diced

                            1/2 bottle (half of a 16 oz. bottle) Fat Free OR Lite Italian Dressing

                            Pepper to taste 

                            1/8 teaspoon dried thyme

                            1 packet Splenda or Truvia sugar substitute

        

                           

                            1.  Cook pasta according to package directions. Rinse in cold water.
                            2.  Dice green and red bell peppers.

                            3.  Dice or shred carrots.
                            4.  Thaw corn and set aside.
                            5.  Dice tomato. 

                            6.  Add veggies to cooked pasta in large bowl.
                            7.  Pour Italian dressing over top.

                            8.  Add pepper, sugar substitute, and thyme.
                            9.  Mix all ingredients and chill for at least 2 hours or overnight.

 

I have to say, this is easy and taste good too.  I love recipes you can make your own just by changing a few ingredients.  So go ahead, add diced onion or garlic.  Add different herbs like basil or parsley.  ENJOY!

Helpful Hints

Sometimes those little tips in the kitchen make all the difference.  I can certainly use all the help I can get.  Here are a few ideas:

1.After cooking bacon or ground beef, soak the leftover grease with a slice of bread, then just discard  the bread.

2.When taking a dish and serving utensils to a get together, stick an address label on the dish and utensil to  insure it makes it home with you.

3.Out of toothpicks to test the doneness of that cake or cupcake?  Use a piece of uncooked spaghetti. Now that is clever! 

4. I love this one.  To transport deviled eggs a little easier, place the egg halves individually in paper muffin cups.  Easy to carry and easier to eat.

To share your own tips, please click the red "comments".  

The Potato

 Maybe some of you have food that you are thinking of giving up for this new year, or at least cut back on its' consumption.  I would have to say potatoes are really a favorite of mine. However, let's face it, starch is sugar and the carbs. are high, but the comfort value is HIGHER! A medium baked potato has about 145 calories on average, containing 0.2 fat, 33.6 carbs., 2.3 fiber, 2.7 sugar, and 3.1 protein.  Not so bad alone, but add butter and sour cream, it starts to add up.  Why not just top with salsa instead, or chopped tomato and chives.

My confession follows as to how I REALLY feel about potatoes!

The potato is a vegetable that may or may not be good for me, depending on its’ preparation. This is of no real concern to me, as I choose to incorporate the potato into as many meals as I can.  Mashed potatoes have a creamy texture that gives me a feeling of comfort; that buttery flavor  embraces me with a much needed hug.  French fried potatoes have an urgency about them, a craving that must be met quickly.  Piping hot fries, crunchy on the outside and soft in the middle; that’s the winner.  A baked potato is like a piece of art. I can eat it plain or add a rainbow of flavors like crispy bacon, butter, sharp cheese, sour cream, chives, and salsa. 

There are no limits to where I will go or what I will sacrifice to enjoy a potato.  I may drive an hour just to get the creamiest mashed potatoes, sacrificing a week of rigid calorie counting.  When French fries are calling my name, I may answer by having to get dressed late at night to make a trip to the dreaded drive thru.  There are times when I have to peruse the grocery isle for the perfect baking potato, along with the extras to go on top.  No matter where I have to go or what kind of potato is out there to try, there will always be a potato on my plate!

So tell us one of your favorite foods that may require a little "trimming" from your diet.  

Peaches

I have been trying to do some writing exercises from a book and I was told to write about a piece of fruit.
Here goes:
                                                                             

THE PEACH

Biting into a fresh and ripened peach is like a sudden whiff of a cool breeze on a warm, sun drenched face. A peach is a well defined taste bud of flavor.  Each small juicy nibble awakens memories of roadside stands on two lane country roads on the way home from the beach.  What can be done with a basket of this sweet smelling fruit?  Peach Cobbler is a favorite summer dessert in our family.  The simplicity of sliced peaches in a bowl covered in fluffy whipped cream would be a delightful treat. Perhaps the friendly farmer would be willing to negotiate a bargain for an entire bushel of these succulent peaches. They could be frozen for future use.  The idea of fresh tasting peaches in the winter months certainly conjures up a mouth watering response to that idea.  One thing is certain, the peach is a winning example of nature’s bounty, at its’ best!

Let's here from you.  What is your favorite fruit?

Black-eyed Peas

Did anyone have black-eyed peas for New Year's Day?  Growing up in North Carolina, black-eyed peas were a must have food for New Year's Day.  Traditions state the black-eyed peas, eaten on New Year's Day will certainly bring good luck and prosperity. Wikpedia suggests that the tradition of eating black-eyed peas for good luck were recorded in the Babylonian Talmud, and were eaten at Rosh Hashna, the Jewish New Year.  Black- eyed peas were introduced to the United States in the 17th Century in Virginia.  They grow well in the Carolinas as well as Florida and Texas.
Now I know black-eyed peas may not be on the "favorite things to eat" list, but I would have never argued with tradition, or my Grandma!  Turnip greens with vinegar and cornbread baked in a cast iron skillet were always served with the peas.
I am not a true believer of luck, as I know the Lord has a plan for me. If you didn't have Black-eyed Peas yesterday, try them anytime.  Black-eyed peas are still a healthy food to eat on a cold winter's day.







BLACK-EYED PEAS
2 cups dried black-eyed peas
3 slices of bacon or a small ham hock
1. Rinse dried beans and  place in large pot with 8 cups of water.
2. Cover and soak overnite.
3. After soaking overnite, drain, add 8 cups fresh water.
4. Simmer for at least an hour.
5. Add the bacon or the ham along with salt & pepper to taste.
6. Simmer another hour or until beans are tender.

NOTE:  Be creative like my friend Judy, add a teaspoon of prepared mustard and a few teaspoons of brown sugar, or add a little vinegar to taste.

Sophisticated Cowgirl Coming Soon!

Well, since 2012 has officially arrived, I guess the dreams and goals being tossed about have come to the fore front in our minds today. Whether it's about eating healthier, seeking a new sport, reading more, getting up early for devotions, or perhaps focusing a little more on helping others-these are all great things!

One of my particular goals is starting a blog as you can see. I have absolutely no idea what I am doing at this point, as I am about 15 minutes into this. What I AM sure of is that I love to talk, prepare, and study about food.  In the coming weeks I hope to share some insight into food history, preparation, and of course recipes that have worked out perfectly, and some stories of those that haven't.  Ah, the joys of "do overs"!

Looking forward to your input!