Recipe Review from 1/19/2020

Another busy but quiet week overall, which is just dandy.  I'm late getting this posted - I don't say this often, but too many recipes !  Unfortunately, I'm unable to link to most of them as they are from the new(ish) Milk Street cookbook.   You'll either need a subscription to 177 Milk Street online, or head to the library to check out the cookbook.  Or...buy the cookbook! 

Quirky paintings at the Houmas House, New Orleans

The Meal Plan:
Sat (L) leftover freezer burritos (S) tlayudas
Sun (L) leftover tlayudas (S) salmon
Mon (yoga/lunch with Tess) leftover salmon
Tues - pork tenderloin
Wed - leftovers
Thurs (yoga) leftovers
Fri -leftovers

Lunches - butternut and ginger soup 


Instant Pot Banana Bread Steel Cut Oats (Mels Kitchen Cafe blog)
Friend Tess passed this recipe along. I will say, IP is awesome for steel cut oats. Perfectly cooked oats in about 30 minutes.  No overnight soaking.  No refrigerator wait.  Mix, cook, done.

My observations on this recipe:

• Skip the brown sugar and add your sweetener of choice at time of serving
• Add 1/2 tsp cinnamon, 1/4 tsp nutmeg and 1/4 tsp cloves
• Add some diced dates with the banana's and skip the sweetener all-together 

Recommended!

Serves 4-6

2 cups milk (almond milk, dairy milk, etc)
2 cups water (see note)
2 to 3 mashed/pureed bananas (about 1 cup)
2 cups steel cut oats
Pinch of salt
1/4 cup brown sugar (or honey)
1/2 teaspoon vanilla extract
For serving: sliced bananas, chopped toasted nuts, honey for drizzling

Grease the insert of a 6-quart Instant Pot with nonstick cooking spray.

Add the milk, water, mashed bananas, oats and salt to the pot and give the mixture a good stir.

Secure the lid making sure the valve is sealed. Select the Manual or Pressure Cook button and dial up or down to 4 minutes. The IP will start automatically. (My Notes - I recommend setting to Low Pressure as well; I had no problems with scorching on the bottom of the pot and the oats cooked perfectly.) When finished cooking, let the pressure naturally release for 15 minutes before manually releasing the remaining pressure (otherwise the oatmeal may spurt through the valve if pressure is released too soon). Stir in the brown sugar (or honey) and vanilla. Let stand 5 minutes.

Serve warm with additional milk (if desired), sliced bananas, chopped nuts or extra honey/brown sugar. The oatmeal will thicken considerably as it cools.

Author notes: You can increase the liquid (milk or water) if you like a thinner consistency to steel cut oats. I haven't made this steel cut oats recipe in the slow cooker, but it should convert pretty well based on this similar Creamy Coconut Milk Steel Cut Oatmeal recipe. If you are getting the burn warning when cooking, you can help/fix that by adding more water. You can add up to another cup of water with good results (the oats will look runnier after cooking but will thicken as they cool).


Tlayudas/Oaxacan quesadillas (modified from 177 Milk Street) subscription required 
 vegetarian option**
This is actually four recipes - a green chili sauce, pureed beans, and pickled onions which are then assembled into the tlayudas or Ozxacan quesadillas. I thought I was on top of things, ticking off the chili sauce (super easy to make), pureed beans (recipe calls for black, but I used pinto - this was awesome), and the tlayudas, when I realized I had missed the pickled onions. A little note in the cookbook said "see page 261" so by the time I got that line item, I was about 20 minutes out from serving. So. No pickled onions, which was a shame because I bet those would have been really good.

This is a versatile recipe - if you are vegetarian, skip the chorizo. If you don't like black beans, use pinto.  If you don't have lettuce, skip or use cabbage. No tomatoes? No problem.

I will note again, the bean puree was outstanding and I would make that again in a heartbeat.   The green chili sauce was also darn good.  The WHOLE thing was good, but whoo! The beans! Mmmm!

I didn't include the bean puree recipe, the green chili sauce or the pickled onions. Way too much to post. I will say, sign into Milk Street and GO MAKE THESE.

photo from 177milkstreet.com

Serves 4 (I had enough for 5)

3 tablespoons grapeseed or other neutral oil
8 ounces fresh Mexican chorizo sausage (not Spanish), casing removed, crumbled** skip if vegetarian, or, sub tempeh, or, saute some red peppers
4 large jalapeño chilies, stemmed, seeded and thinly sliced (I used two very large Jalepeno's)
1 bunch scallions, cut into 1-inch pieces
4 8-inch flour tortillas (I ended up using 6 8-in tortilla's)
1 cup black bean puree (I made pinto bean puree)
4 ounces whole-milk mozzarella cheese, shredded (1 cup)
(I used cotija cheese)
Shredded lettuce, to serve
Pickled red onions, to serve
Sliced tomato, to serve
Green chili and tomatillo hot sauce, to serve

Heat the oven to 450°F with a rack in the middle position. In a 12-inch cast-iron or other heavy skillet over medium-high, heat 1 tablespoon of oil until barely smoking. Add the chorizo and cook, stirring occasionally and breaking the meat into small bits, until well browned, about 5 minutes. Using a slotted spoon, transfer the chorizo to a paper towel–lined plate; set aside.

Add the jalapeños and scallions to the pan, then cook, stirring occasionally, until the vegetables are lightly charred, 3 to 5 minutes. Transfer to the plate with the chorizo; set aside.

Pour the remaining 2 tablespoons oil onto a rimmed baking sheet and brush to coat the entire surface. Place 2 tortillas on the baking sheet to coat the bottoms with oil, then flip them and coat the second sides.

Spread ¼ cup of the bean mixture evenly on half of each tortilla, all the way to the edges. Top the beans on each with ¼ of the cheese, then fold the unfilled half over to cover and press gently to seal. Transfer to a plate. Repeat with the remaining tortillas, beans and cheese.

Place the filled and folded tortillas in a single layer on the baking sheet. Bake until the cheese has melted and the bottoms of the tortillas are golden brown, about 10 minutes. Using a metal spatula, transfer the tlayudas to a wire rack and cool for 5 minutes.

Carefully open each and fill as desired with the chorizo-jalapeño-scallion mixture, lettuce, pickled onions, tomato and hot sauce. Re-fold, then cut into wedges. Serve warm.


Salmon Chreimeh (177 Milk Street) subscription required.

Serves 4

This was salmon cooked in a mixture of canned diced tomatoes with a blend of spices and peppers.  Very good.  Was uncertain what to serve it over or with, so one meal I served "as is" and the second meal I served it over rice.  If it had been summer, a lightly dressed side salad would have been really good.  Salads in the middle of winter, with 3' of snow on the ground, really don't enthuse me.  But!  This recipe did.  Recommended.

Spanish Spice Crusted Pork Tenderloin (177 Milk Street) subscription required.

Serves 4. 

This was OMG good.  I did mis-read the ingredients and used sweet paprika for the smoked, and it was still OMG good.  This did need an hour to marinate before cooking, so some advanced planning is necessary, but once it hits the pan, bam! done in a matter of minutes.  I served over rice.

Part Time Gods by Rachel Aaron (DFZ #2)

Part-Time Gods by Rachel Aaron

My rating: 2 of 5 stars


Jacket Blurb: Life in the magical mess of the Detroit Free Zone is never easy. When you’re laboring under the curse of a certain prideful, overbearing dragon, it can be down right impossible.

My name is Opal Yong-ae, and I’m a Cleaner. At least, I used to be. Thanks to the supernatural bad luck that turns everything I do against me, these days I’m more of a walking disaster. Getting rid of this curse is the only way to get my life back. Unfortunately, dragon magic is every bit as sneaky and deadly the monsters behind it, and just as hard to beat.

But I’ve never been one to take her doom at face value. Cornered doesn’t mean defeated, and in an awakened city that rules herself, dragons are no longer the biggest powers around.

Read as an audio book.

Oh my oh my. Where to start?

Overall, a mostly enjoyable plot. Opal is creative in trying to get around her curse. I quite liked Nik - Nik is actually the reason I kept reading this installment. And perhaps because of Sybil, Opal's AI. I thought Sybil was more interesting in Part Time Gods than Minimum wage magic. The reader gets to meet the God of the DFZ, meet Julius the Peacemaker from the Heartstriker series, Boromir makes an appearance (!), and Opal take Peter (the priest of the Nameless Wind), out for dinner. Those all were the high points in the book and what kept me reading.

Because I grew so very weary of Opal's constant cry of "It's not my fault!", her perpetual self pity, and instability to see beyond her own selfish perceptions. As the book progressed, she reminded me more and more of a over-indulged whiny teenager. By the time the book moved toward the climatic conclusion, I was ready to chuck my ipod out the window in disgust. But, it being my ipod and my only way to read audio-books, I didn't.

I am having serious doubts about wanting to read the next installment because I came to detest Opal. Do I want to know what will happen with the God of the DFZ? Yes. Do I want to know what will happen with Nik? Yes. Do I want to know if Opal can master her magic? Yes. Do I want to listen to another 9 hours of "It's not my fault!" "It's all my Father's fault!" "I'm no one's possession!" No. No, I do not.

So that's where I'm at. Quite enjoy the world, world building, and supporting characters, not enjoying the main character.

Recommended with reservations.



View all my reviews

Recipe Review from 1/12/2020

A pretty quiet week overall.  We had a spit of snow mid-week, temps then dropped well below 0*F, and we got more significant snow over the weekend.  It's January. In Northern MN.  All to be expected. 

photo by Scifi with Dash of Paprika (C) 2018

Sequoia National Park, 2018

Several good recipes this week.  I did make a pot of mac-n-cheese, forgetting that this recipe (by Food Lab/Serious Eats) makes waaayy to much for two people.  We are now heartily tired of mac-n-cheese.   I also discovered I was out of pork chops in the freezer, which worked out because we had waaayyy to much mac-n-cheese. 

The Meal Plan:
Sat (L) Leftover lunches (S) out
Sun (L) Mac n cheese (S) Chicken Kurma
Mon (yoga) leftover mac-n-cheese
Tues - pork chops w/brussel sprouts and potatoes  leftover kurma
Wed (Floor Hockey) - leftover mac-n-cheese
Thurs (yoga) leftovers pasty
Fri - leftovers

Lunches - Freezer burritos

Pumpkin Waffles (Number 2 Pencil blog)
My love with my new Belgian waffle maker continues this week with PUMPKIN waffles! I found this recipe when I was bouncing around Pinterest. Ahh...bless the rabbit hole known as "Pinterest"...

Anyway, I had all the ingredients on hand so this became Sunday's breakfast. Assembly was quick, they baked beautifully, the pumpkin flavor and spices were perfect if not at a tich on the subtle side. I might up the spices if I make this again. Delicious! Recommended.

photo from Number 2 Pencil blog

2 cups of all-purpose flour
3 tablespoons of firmly packed dark brown sugar
2 teaspoons of baking powder
1 teaspoon of baking soda
1 teaspoon of cinnamon or pumpkin pie spice
1/2 teaspoon of kosher salt
1 1/2 cups of milk
1 cup of canned 100% pure pumpkin
1 egg yolk plus 3 egg whites
4 tablespoons of melted cooled butter
2 tablespoons of apple cider vinegar


In the bowl of a stand mixer, whip 3 egg whites until stiff peaks form. Set aside.

Combine dry ingredients in a large mixing bowl and whisk together.

Combine milk, pumpkin, butter, egg yolk and vinegar in a small bowl and stir to combine.

Add pumpkin mixture to dry ingredients and stir to combine.

Gently fold in egg whites. Use batter immediately in waffle maker.


Chicken Kurma (Eating Well, Jan/Feb 2020)
This was quick to assemble, a tich on the bland side (I should have bought cilantro), but still hit the spot.  Recipe doesn't say, but I would recommend serving over rice otherwise you won't have enough for 6 servings.  Some naan would be perfect with this.

A couple notable substitutions - I used boneless, skinless chicken thighs instead of chicken breast, and I used one whole red pepper instead of half a green and half a red.   I didn't have a use for half peppers so just bought one and used the whole thing. 

Recommended.
Serves 4-6

photo from eatingwell.com

1 tablespoon extra-virgin olive oil
1 small onion, diced
2 medium tomatoes, diced
3 cloves garlic, thinly sliced
1 (1 inch) piece fresh ginger, peeled and minced
1 serrano pepper, seeded and minced
1 tablespoon tomato paste
1 teaspoon ground turmeric
1 teaspoon kosher salt
½ teaspoon ground pepper
1 ½ pounds boneless, skinless chicken breast, trimmed and cut into 1-inch pieces
½ medium red bell pepper, diced
½ medium green bell pepper, diced
Juice of 1/2 lemon or lime
Fresh cilantro and/or mint for garnish


Heat oil in a large saucepan over medium heat. Add onion and cook, stirring occasionally, until soft, 2 to 3 minutes. Add tomatoes, garlic, ginger, serrano, tomato paste, turmeric, salt and pepper. Bring to a simmer. Reduce heat to maintain a simmer, cover and cook for 10 minutes.

Add chicken and increase heat to maintain a lively simmer. Cook, stirring occasionally, until the chicken is almost cooked through, about 5 minutes. Add bell peppers and lemon (or lime) juice and cook, stirring occasionally, until the chicken is just cooked through, 5 to 10 minutes more. Garnish with cilantro and/or mint, if desired.


Rice and Bean Freezer Burritos (Eating Well online) vegetarian
These were lunches for the week for both of us..  I did not make ahead and freeze because the Husband had some field days with no access to a microwave and a frozen burrito is not appetizing in 0* temps.   These were pretty good - easy to assemble in the morning, though I kept forgetting the cherry tomatoes.  Argh!  I added some sprouts for a bit of green, and skipped the cilantro.  Though here too, I wish I hadn't.  Recommended. 

Makes about 8

photo from eatingwell.com

2 (15 ounce) cans low-sodium black or pinto beans, rinsed
4 teaspoons chili powder
1 teaspoon ground cumin
2 cups shredded sharp Cheddar cheese
1 cup chopped grape tomatoes
4 scallions, chopped
¼ cup chopped pickled jalapeños
2 tablespoons chopped fresh cilantro
8 8-inch whole-wheat tortillas, at room temperature
2 cups cooked brown rice


Mash beans in a large bowl with chili powder and cumin until almost smooth. Add cheese, tomatoes, scallions, jalapeños and cilantro; stir to combine.

Spread about 1/2 cup of the filling on the bottom third of each tortilla and top with about 1/4 cup rice. Roll up snugly, tucking in the ends as you go. If serving immediately, transfer to a microwave-safe plate, cover with a paper towel and microwave on High until steaming hot, 1 to 2 minutes. If freezing, wrap each burrito in foil. Freeze for up to 3 months.

To heat a frozen burrito: Remove a burrito from the foil and place on a microwave-safe plate. Cover with a paper towel and microwave on High until steaming hot, 1 1/2 to 2 1/2 minutes.

Recipe Review from 1/4/2019

A good week meal wise.  Had some leftovers from the week previous that took us into this week.  And a couple of unexpected meals out shifted the mac-n-cheese into a future week.   I have a couple of meetings in the coming weeks and I'm contemplating trying something other than chocolate chip cookies.  We'll see how the timing works out.  Stay tuned!

Photo from Scifi with Paprika, 2018

Munsinger-Clemens Garden, St. Cloud, MN

The Meal Plan:
Sat (L) gumbo (S) Lemon and garlic salmon pasta
Sun (L) leftovers (S) gumbo
Mon (yoga) gumbo
Tues - spaghetti squash with artichokes
Wed - Mac n cheese (Husband out)  last of gumbo
Thurs (yoga) leftover squash
Fri - leftover Caulifloer and quinoa

Lunches - Roasted Cauliflower with Quinoa (me);  tuna sandwiches (Husband)

Lemon-Garlic Pasta with Salmon (Eating Well, Nov 2019)
I had some leftover cooked salmon from the Salmon Spread I made for a New Year's potluck and this was a complimentary dish from the same article. I used regular penne because I had a half box in the cupboard, and skipped the toasted breadcrumbs (putsy). The flavors on this are very bright, reminiscent of summer, and would be lovely during warmer months. I would make this again - recommended.

Using penne pasta, this made enough for 3 people.

8 ounces whole-wheat pasta

Photo from eatingwell.com

5 tablespoons extra-virgin olive oil 5 cloves garlic, chopped
1 teaspoon anchovy paste
¼ teaspoon crushed red pepper
Zest and juice of 1 lemon
1 1/2 cups flaked cooked salmon (see Associated Recipes)
3 tablespoons chopped fresh parsley
¼ teaspoon salt
2 tablespoons whole-wheat
breadcrumbs, toasted

Cook pasta according to package directions. Drain, reserving 1/2 cup cooking water.

Combine oil, garlic, anchovy paste, crushed red pepper, lemon zest and lemon juice in a large skillet. Heat over medium-high heat until sizzling, about 3 minutes. Add the reserved water, the pasta, salmon, parsley and salt. Cook, stirring, until the sauce coats the pasta, about 2 minutes. Serve topped with breadcrumbs.


Roasted Cauliflower and Quinoa Salad (Budget Bytes Blog) vegetarian/vegan
This was my lunches for the week. This was in part a "pantry reduction" recipe as it used up some veggies and items languishing in the pantry. I had about 1/4 head of leftover cauliflower, I had leftover green beans, I had two partial bags of quinoa (just enough for this recipe), and I had an open box of golden raisins (also just enough for this recipe).

I did roast the green beans, but added them about 5 minutes before the cauliflower was to come out. I also used chicken broth because that's what I have on hand. 

I enjoyed this with one caveat - the spices could have been increased, perhaps even doubled. This was just bordering on bland.

For my lunches, I prepped as directed and after combining, divvied up into grab-n-go containers. I did keep the almonds in a separate tub so they wouldn't get soft. I was also thinking this would be good for a potluck or to take camping. Recommended.

Make 6 servings as a main dish.  

photo from Budget Bytes blog

1 head cauliflower (I used 1/4 head)
1 handful of green beans
1 small red onion (I used a yellow onion)
2 Tbsp olive oil
pinch salt and pepper
2 Tbsp butter
2 cloves garlic, minced
1 tsp turmeric
1/2 tsp cumin
1/8 tsp cinnamon
2 cups quinoa
1/3 cup dried cranberries (I used golden raisins)
3 cups vegetable broth (I used chicken broth)
1/4 cup sliced almonds
1 cup chopped parsley


Preheat the oven to 400ºF. Chop the cauliflower into florets and slice the red onion into 1/4-inch strips. Place the cauliflower florets and sliced red onion into a large bowl, along with the olive oil and a pinch of salt and pepper. Toss the cauliflower and onion until they are well coated in oil.

Spread the cauliflower and onion out onto a large baking sheet, then transfer them to the oven. Roast the vegetables for 20 minutes, give them a good stir, then roast for an additional 10-15 minutes, or until the onions are caramelized and the cauliflower is browned.

Meanwhile, prepare the quinoa. Rinse the quinoa well in a wire mesh sieve. Add the butter, garlic, turmeric, cumin, and cinnamon, to a medium sauce pot. Place the pot over medium heat. Stir and cook the spices for one minute.

Add the drained quinoa to the pot with the butter and spices. Also add the dried cranberries and vegetable broth. Stir to combine, then place a lid on the pot, turn the heat up to medium-high, and bring it up to a boil. Once it reaches a boil, turn the heat down to low and let the pot simmer for 20 minutes, with the lid in place.

After simmering over low for 20 minutes, the quinoa should have absorbed all of the broth. Remove the lid and fluff the quinoa. Add the sliced almonds and stir to combine. Allow the quinoa to cool slightly.

Transfer the cooked quinoa and roasted cauliflower and red onion to a large bowl. Add the chopped parsley and stir until everything is combined. Serve immediately, or refrigerate until ready to eat (can be eaten warm or cold).


Cheesy Spinach and Artichoke Stuffed Squash (Eating Well, Jan/Feb 2020) vegetarian
This was a weeknight meal for us, despite having to bake the squash as I don't have a microwave.   And noting, it actually worked out well for a weeknight meal - as the squash was cooking, I was able to put stuff away, set the table, etc so when it came to final assembly and prep, it was minimal clean-up and I was ready to relax for the evening.

This does make enough for four meals and it worked well as leftovers.  To reheat in the oven, place on a baking dish, put in cold oven and pre-heat to 350*.  Bake for an additional 10 minutes then turn off until ready to eat. 

This was reminiscent of the cheesy baked artichoke dip.  I would make this again.  Recommended.

Two meals for two with a 2lb squash. 

photo from eatingwell.com

1 (2 1/2 to 3 pound) spaghetti squash, cut in half lengthwise and seeds removed
3 tablespoons water, divided
1 (5 ounce) package baby spinach
1 (10 ounce) package frozen artichoke hearts, thawed and chopped
4 ounces reduced-fat cream cheese, cubed and softened
½ cup grated Parmesan cheese, divided
¼ teaspoon salt
¼ teaspoon ground pepper
Crushed red pepper
chopped fresh basil for garnish

Place squash cut-side down in a microwave-safe dish; add 2 tablespoons water. Microwave, uncovered, on High until tender, 10 to 15 minutes. (Alternatively, place squash halves cut-side down on a rimmed baking sheet. Bake at 400 degrees F until tender, 40 to 50 minutes.)

Meanwhile, combine spinach and the remaining 1 tablespoon water in a large skillet over medium heat. Cook, stirring occasionally, until wilted, 3 to 5 minutes. Drain and transfer to a large bowl.

Position rack in upper third of oven; preheat broiler.

Use a fork to scrape the squash from the shells into the bowl. Place the shells on a baking sheet. Stir artichoke hearts, cream cheese, 1/4 cup Parmesan, salt and pepper into the squash mixture. Divide it between the squash shells and top with the remaining 1/4 cup Parmesan. Broil until the cheese is golden brown, about 3 minutes. Sprinkle with crushed red pepper and basil, if desired.

Recipe Review from 12/29/2019

Happy New Year!  This wraps up the 2019 recipes and kicks off 2020!

The Meal Plan:

Sat (L) soup and grilled cheese (S) turkey dinner
Sun - leftovers
Mon (yoga, book group) - leftovers
Tues - NYE potluck
Wed - Turkey gumbo
Thurs (yoga) - leftovers
Fri - out

Triple Chocolate Cake (Sally's Baking Addiction blog, adapted from Ina Garten)

my cake!

We made a turkey dinner over the weekend and the Husband requested a chocolate cake instead of a more traditional pie.  After some online research, I settled on this one.  This had a level of simplicity that some of the other options lacked.  Make the cake, cool the cake, frost the cake, eat the cake.

As described by reviewers on Sally's site, this was indeed a moist cake that bakes up beautifully.  It was almost too moist and threatened to break as I moved layers around, and sticking to my hands.   Frosting is a typical buttercream,  a bit rich for my taste - but that's me.   There was plenty of frosting to cover the entire cake.  I didn't cover mine in chocolate chips - but sprinkled some mini-chips on the top. 

See ALL of Sally's tips here:  Triple Chocolate Cake

photo from Sally's Baking Addiction

Cake:
1 and 3/4 cups (220g) all-purpose flour (spoon & leveled)
3/4 cup (65g) unsweetened natural cocoa powder (don't sub dutch process)
1 and 3/4 cups (350g) granulated sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons espresso powder (optional; I skipped)
1/2 cup (120ml) vegetable oil (or canola oil, or melted coconut oil)
2 large eggs, at room temperature
1 and 1/2 teaspoons pure vanilla extract
1 cup (240ml) buttermilk
1 cup (240ml) freshly brewed strong hot coffee

Buttercream 1.25 cups (2.5 sticks or 290g) unsalted butter, softened to room temperature
3–4 cups (360-480g) confectioners’ sugar
3/4 cup (65g) unsweetened cocoa powder (natural or dutch process)*
3–5 Tablespoons (45-75ml) heavy cream (or half-and-half or milk)
1/4 teaspoon salt
1 teaspoon pure vanilla extract
optional for decoration: semi-sweet chocolate chips


Preheat oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.

Make the cake: Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a whisk attachment (or you can use a whisk) mix the oil, eggs, and vanilla together on medium-high speed until combined. Add the buttermilk and mix until combined. Pour the wet ingredients into the dry ingredients, add the hot water/coffee, and whisk or beat on low speed until the batter is completely combined. Batter is thin.

Divide batter evenly between pans. Bake for 23-26 minutes or until a toothpick inserted in the center comes out clean. Baking times vary, so keep an eye on yours. The cakes are done when a toothpick inserted in the center comes out clean.

Remove the cakes from the oven and set on a wire rack. Allow to cool completely in the pan.

Make the buttercream: With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until creamy – about 2 minutes. Add confectioners’ sugar, cocoa powder, heavy cream, salt, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute. Do not over-whip. Add 1/4 cup more confectioners’ sugar or cocoa powder if frosting is too thin or another

Tablespoon of cream if frosting is too thick. Taste. Add more salt if needed. (I usually add another pinch.)

Assemble and frost: If cooled cakes are domed on top, use a large serrated knife to slice a thin layer off the tops to create a flat surface. This is called “leveling” the cakes. Discard or crumble over finished cake. Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and spread remaining frosting all over the top and sides. I always use an icing spatula and bench scraper for the frosting. Garnish with chocolate chips, if desired.

Refrigerate cake for at least 30-60 minutes before slicing. This helps the cake hold its shape when cutting.

Cover leftover cake tightly and store in the refrigerator for 5 days.

Fluffy Ricotta Pancakes (The Kitchn)
I had some leftover ricotta.  I found this recipe.  Oh, so very good!  Pancakes made with ricotta do cook up a tich more dense than a regular pancake, and so will take a bit longer on the griddle to ensure they are cooked all the way through.  I like to add some almond extract to my pancakes, as it just elevates the flavors.

This made enough for two of us with a handful of leftovers. 

1 cup ricotta cheese

Photo from the Kitchn

1 cup all-purpose flour
1/2 teaspoon baking powder
1 1/2 tablespoons granulated sugar
1/4 teaspoon fine salt
3/4 cup milk (not nonfat)
2 large eggs, separated
1/2 teaspoon vanilla extract
I added 1 tsp almond extract
Butter, for cooking

If your ricotta seems to have a lot of liquid, set it in a fine mesh strainer to drain off excess liquid about 30 minutes before you start cooking. If your ricotta seems fairly dry and compact, you can skip this step.

Whisk together flour, baking powder, sugar, and salt in a small bowl. Combine ricotta, milk, egg yolks, and vanilla in a separate, larger mixing bowl. Add the dry ingredients to the ricotta and milk mixture, stirring gently until just combined.

Beat the egg whites with a handheld electric mixer until stiff (see Recipe Note). (Alternatively, whisk the egg whites by hand.) Stir a small scoop of the egg whites into the pancake batter to lighten the batter, then fold in the remaining whites with a spatula.

Heat a griddle over medium-high heat. Melt a small bit of butter in the pan, just enough to coat the surface. Use a 1/3-cup measure to pour batter onto the hot griddle. Cook the pancakes for about 3 or 4 minutes, until the undersides are golden and you see a few bubbles popping through the pancakes. Flip the pancakes and cook another 2 to 3 minutes, until golden. Repeat with the remaining pancakes.

Serve the pancakes immediately.

Leftover Turkey Gumbo (Eating Well, Nov 2019)

photo from eatingwell.com

4 cups unsalted turkey or chicken stock
⅛ teaspoon ground allspice
⅛ teaspoon ground cinnamon
⅛ teaspoon ground coriander
⅛ teaspoon smoked paprika
⅛ teaspoon cayenne pepper
⅛ teaspoon ground pepper
¼ cup canola oil
¼ cup all-purpose flour
Pinch of salt plus 1/4 teaspoon, divided
2 stalks celery, finely chopped
1 medium sweet onion, finely chopped
1 medium red bell pepper, finely chopped
1 medium poblano pepper, finely chopped
3 cloves garlic, minced
1 (15 ounce) can no-salt-added diced tomatoes
2 cups shredded cooked turkey
8 ounces andouille sausage, chopped
4 ounces okra, thinly sliced
1 tablespoon chopped fresh thyme
2 bay leaves
1 ½ teaspoons filé powder
½ teaspoon Worcestershire sauce


Bring stock to a simmer in a large pot; keep warm. Combine allspice, cinnamon, coriander, paprika, cayenne and pepper in a small bowl.

Meanwhile, heat oil in a large cast-iron skillet over medium-high heat. Whisk in flour and season with a pinch of salt. Cook, stirring often with a wooden spoon, until the roux is very brown, 2 to 4 minutes. Add celery, onion, bell pepper and poblano; cook, stirring occasionally, for 3 minutes. Add garlic; cook, stirring, for 1 minute. Add the spice mixture; cook, stirring, for 1 minute.

Whisk the roux and vegetables into the hot broth until combined. Add tomatoes, turkey, sausage, okra, thyme, bay leaves, filé powder, Worcestershire and the remaining 1/4 teaspoon salt. Bring to a simmer. Reduce heat to maintain a simmer, cover and cook, stirring occasionally, for 30 minutes.

Year in Review 2019

YEAR IN REVIEW

2019

The year seemed to fly by!  I can't decide if that's a good thing or not...  It was a good year, no complaints. 

There was a little bit of traveling:

Tuscon and Phoenix - March

Glacier National Park - June

Wabasha, MN - September

Corvallis, OR - September

Abita Springs/Covington/New Orleans LA - November

 

Books Read (Novels, Novellas, Novelettes, Short Stories)

2019 - 101 (25567 pages approx)
2018 - 122 (31568 pages)
2017 - 122 (29857 pages)
2016 - 119 (32652 pages)
2015 - 89 (25726 pages)
2014 - 89 (28442 pages)
2013 - 98 (28277 pages)
2012 - 129 (32617 pages)
2011 - 115 (30365 pages)
2010 – 80 (21848 pages)
2009 – 45 (16094 pages)
2008 – 45 (14456 pages)








New Recipes Tried 
(yes, some of these are failures...)

2019 - 111
2018 - 106
2017 - 100
2016 - 133
2015 - 98
2014 - 109
2013 - 125
2012 - 100
2011 - 95
2010 – 82
2009 - 92
2008 - 129
2007 - 120
2006 - 103
2005 - 137
2004 - 143
2003 - 154

Beachcomber Shawls

A Smidgen of Knitting
(Ravelry Links)
3 in 1 Booties
Beachcomber Shawl (made four of these)
Touchstone Shawl
Find your Fade Shawl
Out Cattin' Around Scarf  (made three of these)

What you aren't seeing is any hiking or cycling miles.  We spent the summer playing in the garden and enjoying some time on the porch watching the world go by. 

Have a splendid 2020! Please stay tuned for more recipes, book reviews, travel adventures (one coming up in February) and odds and ends!