Category Archives: Holiday Food

(Texas) Pecan Shortbread Cookies

Posted on March 14, 2011 | 1 comment

I watch the Bachelor.  
I watched when Trista met Ryan, the formerly chubby comedian, Jen, the football player, the actor’s brother, the British guy, Brad, Deanna, Jason – paused after Jason because it was so gross – Ali, and now back to Brad.  
I watch with my husband and my sister.  It has become something of a Monday tradition; three otherwise normal people completely engrossed in some producers’ idea of fantasy dates, and hanging onto every clue giving goo-goo eyed look, and promise of “I’m here for the right reasons”.
Mark likes to call it from the very first episode and on more than one season he has been right.  Julie and I watch for the subtleties (if you can call them that) in each date.

Tonight is the finale, and tonight Brad will follow his heart back to Texas with one girl as happy as can be, and another girl heartbroken – or at least reality tv broken.

Texas Pecan Shortbread Cookies
*Did you know that the Pecan Tree is the state tree of Texas?
1 stick of butter 
1 cup whole wheat flour
1 cup pecans (ground up in a food processor after 45 seconds)
3/8 cup powdered sugar
1 tsp vanilla
1 tsp cinammon
1/4 tsp salt
1/2 cup chocolate chips


First I poured the flour into a pan and sort of toasted it a la Dorie Greenspan’s Roasted Flour Shortbread cookies.  Whole wheat flour tends to have a nutty flavor and fuller texture than traditional flour but the 5-8 minutes of “toasting” on medium heat seemed to really highlight that flavor.
With the flour off the heat add the the salt, cinnamon and processed pecans.  Pecans add even more flavor, they’re a good source of antioxidants and are low in cholesterol.  Hey, when you’re making cookies you look for the goodness anywhere you can.

In a medium size bowl cream the butter, powdered sugar and vanilla.  When the butter is sweetly yellow and fully incorporated and smooth add the flour mixture. 

When the flour and butter are fully blended form the dough into a ball and wrap with plastic and refrigerate for about an hour.  Truly, I don’t think an hour is necessary – it was late on Sunday night so 40 minutes worked just fine.

With the dough out of the refrigerator is going to be firm and perfect for cookie cutters.  Here is a tip, layer the dough between two sheets of parchment paper and first use your hands to massage it flat and then use a roller to make it thin (about 1/4″) and uniform.  The heat of your hands will warm the dough a bit, the roller on the dough, when it is right from the fridge, will crack it up too much.

I chose hearts, you know, Bachelor finale and all.  Set the oven to 300 degrees and bake for about 18 minutes or until the edges start to turn golden brown.

Allow to cool.  Then you can dip into chocolate, drizzle with chocolate or eat plain. 

I have my favorite in tonight’s finale, but I’ll tell you what these cookies taste a lot better than a rose and come with a lot less heart ache.  Enjoy the show and the cookies (they can both be a guilty pleasure!)

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Posted in Baking, Dessert, Her Kitchen, Holiday Food, Valentine's Day

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Potato Crust Mushroom and Swiss Quiche

Posted on March 8, 2011 | Leave a comment

Sometimes it is a Monday night and you realize you have like 12 mushrooms in your refrigerator and two random russet potatoes – both of which were purchased at some point with another recipe in mind.  But now you don’t care about those recipes.

So what to do?  Potato Crust Mushroom and Swiss Quiche probably does the trick.  I am a quiche fan – it is easy, filling, and completely customizable.

Potato Crust Mushroom and Swiss Quiche Ingredients
5 eggs
2 egg whites
3/4 cup skim milk
2 large russet potatoes
1 onion
10 – 12 mushrooms
10 stalks skinny asparagus 
6 slices Swiss cheese, or shredded Swiss
1 tbsp of grated parmigiana cheese
Olive oil
Salt and Pepper to Taste

 I know there are quiche enthusiasts who will say a good quiche has to be with a proper pie crust, and usually that is true.  However, in the pursuit of healthy living and delicious eating, this is a fast and quite good alternative.

Slice the potatoes crosswise into 1/4″ coins. In a colander drizzle a bit of extra virgin olive oil and season with salt and pepper -this is a tip, place the colander over the pan you’ll be baking in to catch the oil. Then neatly layer the potatoes in a to cover the base of the pie pan. I sprinkle a tablespoon of grated parmigiana cheese on to the potatoes and then set in the oven for 25 minutes at 375 degrees.


While the crust is baking chop the onion, mushrooms and asparagus.  In a large nonstick pan saute the onions and when they are softened add the mushrooms and then when the mushrooms are just a moment from being down add the asparagus.

Cooled vegetables with the Swiss cheese on top
While the vegetables and crust cools – this is very important – prepare the egg mixture.  I used 2 egg whites and 5 whole eggs and I think you could adjust that to your liking. Whisk egg, milk and salt and pepper and then add the cooled vegetables and cheese.


Bake in the 375 degree oven for 30 minutes – at this time the egg should have a slight bounce but be firm and an inserted knife should come out clean.  This is beautiful served with a fresh salad or on it’s own because it is filled with delicious and nutritious vegetables – and yes, in our house it is breakfast, lunch or dinner!


Enjoy! 

P.S. Mark and Carly secret: During a bridal shower game I had to guess what Mark’s favorite food was that I made.  Not lasagna, or crab cakes, or cookies, quiche. 

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Posted in Baking, Breakfast/Brunch, dinner, healthy, Her Kitchen, Holiday Food, Jewish Holidays, Passover, Rosh Hashanah/Yom Kippur, Seasonal, Spring

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Apple Oatmeal Kugel

Posted on February 22, 2011 | 1 comment

Over the long and sometimes warm and sometimes very cold weekend I spent a lot of time behind my stove.  I really like to cook over the weekends and sometimes you (I) cook too much.  I also really don’t like to throw things away that taste great, and well, eating the leftovers to get rid of it all doesn’t really do anyone any good.

So, as necessity is the mother of all inventions, a new recipe was born.  It’s not exactly seasonal (apples really makes me think of the fall) but it is definitely comforting.
Apple Oatmeal Kugel*
Ingredients
2 cups cooked oatmeal
1/2 cup whole wheat flour
1/2 – 2 apples chopped
1/4 cup raisins
1 egg
1 tbsp of brown sugar
1/2 tbsp almond butter (negotiable*)
1 tsp cinnamon
1/2 tsp vanilla
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/2 tsp turbinado sugar (optional)
Juice from a 1/4 lemon
1/8 cup of slivered almonds

Step 1: Breakfast.  If you’re like me, when you woke up you thought about making something fun with low cholesterol oatmeal, but you have to have breakfast first.  So, you made an abundant amount of oatmeal. By the way cooking oatmeal is always a 2 (water) to 1 (oatmeal) ratio.  In this case I wanted a less watery version, so I went 3 cups of water, 2 cups of oatmeal, Mark and I both had a small bowl of oatmeal with toppings and about 2 cups of cooked oatmeal remained.  Don’t throw out the leftover cooked oatmeal!

Step 2: Oatmeal Toppings.  While the water is boiling and the oatmeal is cooking, chop up your favorite kind of apple (mine is Honey Crisp – they are out of this world good).  Add the apples and raisins to a pan on medium heat with a smidge of butter (like a 1/4 of 1/4 tbsp).  Let the apples and raisins begin to soften and add 1/2 tsp of cinnamon and continue to stir so that the fruit is completely covered.  For your breakfast take 1/8 cup of apples and raisins and reserve the rest for later.
Step 2: Dry Ingredients: After you finish your breakfast return to the pot where the oatmeal has now cooled.  Add the whole wheat flour, salt, baking powder and baking soda.  Combine all of these ingredients.  If the oatmeal is overly sticky – mine was – slowly add 1/8 cup of water at a time until it has a smoother consistency.

Step 3: Wet ingredients.  I included 1/2 tablespoon of almond butter in the oatmeal.  It added a warmer hint of color, but didn’t change the flavor – this is totally up to you to include.  For a nutty flavor I’d recommend at least a tablespoon.  Add the egg and the brown sugar and continue to incorporate.

Step 4: Back to the apples.  The apples and raisin have cooled and should a soft golden color.  Bring the pan back to a medium-low heat and add the vanilla and lemon juice.  Cook the apples until the juice is absorbed.
Step 5: Bring it all together.  Combine the apples and raisins into the oatmeal and then spread the entire mix into a 9×9 baking dish.  If so desired, and I am sure it is desired, sprinkle on additional cinnamon, turbinado (raw) sugar, and some almonds.  Bake for 45-50 minutes at 350 degrees.  
Here is the warning: your kitchen will have the warm, sweet smell of cinnamon, vanilla and apples.  You’ll know how relatively healthy this little snack is and will have a hard time just eating one bite, but that’s okay, because really (not just relatively) this is a pretty healthy way to go.

*So, I am calling this a kugel, because the flavor and consistency most closely reminds me of my Nannys’ (grandmas‘ – they both make it) noodle pudding.  There are no noodles, so noodle pudding is the wrong name, and kugel kind of sounds funny, but it’s pretty much what it is.  The other thing it is, is sweet, but not too sweet, healthy, but not boring, simple but not bland and probably something that will pop up on a holiday table of mine in seasons to come.

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Posted in Baking, Breakfast/Brunch, Comfort Food, Dessert, fall, healthy, Her Kitchen, Jewish Holidays, Rosh Hashanah/Yom Kippur, Seasonal

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Grilled Eggplant Pesto Parmigiana

Posted on February 8, 2011 | Leave a comment

Sometimes I realize that the recipe featured here require a mixer, or an immersion blender, and for as much as I try to simplify recipes by using simple tools, it can become intimidating if your kitchen equipment is pieced together with hand-me-downs and college left overs.

This recipe requires not much more than George Foreman grill, the staple of every college “registry”, and it looks and tastes a bit more sophisticated than college.

Grilled Eggplant Pesto Parmigiana
Ingredients
1 large Italian eggplant
Pesto Sauce (either premade, or homemade – do it!  It is soo easy)
Grated Parmigiana cheese
Marinara sauce
Salt and Pepper

Preheat oven to 400 degrees.  On a cutting board slice the eggplant into 1/2″ coins.  Sprinkle generously with Kosher salt.  Salting the eggplant adds flavor and it also helps the eggplant to “sweat” out some of it’s moisture.

In a small bowl prepare the pesto sauce, come on, I know you went homemade.  Another even lower calorie option that is strong on flavor is crushed basil, garlic and olive oil – I recommend the frozen basil and garlic cubes at Trader Joe’s.
Lay the eggplant coins out on the grill and cook for 3-4 minutes or until golden brown grill marks appear and then rotate for a beautiful cross pattern.   
Lay all of the grilled eggplant slices on a cookie sheet and spread each slice with a 1/2 teaspoon of your spread.  (If you’re  not into pesto, or garlic, or basil, or whatever, a tapenade would be amazing, or just your basic marinara sauce).  Sprinkle with the grated parmigiana cheese and bake for 10 – 15 minutes or until the cheese is a little bit melted.
If you can help it, arrange the grilled eggplant slices on a plate and serve with fresh sauce.  If you can’t help it, try not to burn your fingers as you eat them right from the pan.  We ate them both ways in my house, and they taste just as good with or without the fancy presentation!

This makes for a healthy, affordable, and really satisfying dinner or appetizer for a crowd.  Buon Appetito!

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Posted in Appetizer, Christmas, Comfort Food, dinner, Easy Recipe, healthy, Her Kitchen, Holiday Food

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A New Twist on a Traditional Favorite

Posted on January 20, 2011 | Leave a comment

We cook at home just about every night, and we do so for a lot of reasons: it’s cheaper, it’s healthier, it’s easier and often it’s just as good.  The trick however, become making home cooked meals interesting and fun.

This weekend I took a seasonal favorite, sweet potato and upped the ante.  
Sweet Potato Coins with Arugula Pesto
2 Sweet Potatoes (I used 1 yam – that’s the lighter color)
1 tbsp olive oil
Salt, Pepper, Paprika to taste (just a light sprinkle)
We do homemade fries a lot, so this was a nice change.  Cut the potatoes into 1/4″ coins.  I put all of them in a colander and drizzle with olive oil so that all of the coins get an even coating.

Sprinkle the salt, pepper and paprika over the coins on a tin foil covered cookie sheet.

Bake for 30 minutes at 400 degrees.  You could go longer, but 30 minutes gives the coins enough time to be crispy and golden brown.
You could stop now, and eat.  You’ll be happy, I promise.  Or… you can take it up a notch.

Arugula Pesto
2 handfuls of arugula
1.5 tbsp of pine nuts
1 tbsp fresh grated parmesean cheese
1/2 tbsp of olive oil
2 cloves of garlic
Salt and Pepper to Taste

In a food processor blend all of ingredients, using a spatula to scrape down the sides.  This is a dish that you can’t really screw up, because you can continue to taste to check your flavors. I like it garlicky, maybe you want a bit less, so it is very easy to adjust.

A traditional pesto features basil, I went with arugula because we had a lot on hand and it no longer had the crisp bite that I would want for a salad.  No wasting in our house, and this new use for salad greens was a huge success, and a delicious dip for the sweet potato “chips”.

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Posted in Appetizer, fall, healthy, Her Kitchen, Holiday Food, New Year's Eve, Seasonal, Snacks, Thanksgiving, Winter

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Italian French Toast

Posted on January 18, 2011 | 1 comment

I consider myself a connoisseur of French Toast, and having said that I think the only way you can really make a good French Toast is with challah, brioche if you’re fancy, egg bread if you’re not.

It is very difficult to find a challah in DC that rivals Publix’s challah, which is just as good since I have graduated to whole wheat bread, but when it comes to French Toast healthy just doesn’t make sense. 

What do I substitute for challah?  Panettone.  Made in Italy, Panettone is a dome of rich egg bread studded with raisins, currants and sometimes bits of orange.  They are a traditional Italian Christmas treat and Panettone french toast has become a bit of a tradition for our family.  Because Panettone stays fresh (and delicious) for a very long time, the shelf life of this recipe last long after Christmas ends.

Panettone French Toast Ingredients
1 medium sized Panettone 
4 eggs
1/3 cup of skim milk
1 tsp of vanilla
1/2 tsp of almond extract
2 tsp of cinnamon
1/4 tbsp of butter for the pan
In a medium sized bowl whisk together the eggs and the milk and then add the extracts and the cinnamon.  Some people like lots of cinnamon, if you’re one of those people, add more.

Slice your panettone across the dome and then cut those pieces in half – I do this to make it easier to manage in the pan, but it also helps with the portion control 🙂

Dip each piece of pannettone into the egg mixture so that each slice is completely covered.

In a non stick pan, or a griddle pan, cook the slices so that they are golden brown on both sides, about 2-3 minutes each.  Tip: use a flat, wide spatula to help maneuver the slices.  Because the bread has a softer texture than a wheat bread they can get  a bit flimsy in the batter.

Serve with your favorite jam, a sprinkle of cinnamon sugar, syrup or nothing at all.  Enjoy!  Buon Appetito!

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Posted in Breakfast/Brunch, Christmas, Easy Recipe, Her Kitchen, Holiday Food, Seasonal, Winter

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The Best Winter Salad – Seriously

Posted on January 5, 2011 | Leave a comment

In the winter I am pretty much a salad hater.  I just can’t get behind the arugula and mixed greens that I love in the spring and summer, they all just seem so blech…  Until this weekend.

In full disclosure I did not create this recipe, in fact besides finding the recipe and eating it, I have done nothing constructive.  Mark has made this salad two times in four days and I have enjoyed it everytime.  
Spiced Butternut Squash and Lentil Salad Ingredients
3/4 cup lentils
1 medium butternut squash, peeled and “cubed”
3 tablespoons olive oil, divided
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon sea salt
4 cups baby arugula
1/2 cup soft goat cheese, crumbled
1 tablespoon red wine vinegar


When we first made this it was for an impromptu New Year’s Eve dinner, happily lentils are lucky on New Years Eve.  Also lucky is that all of these ingredients were available prepared.  I am no “Semi-homemade” but, if you want to save time you can find butternut squash already peeled and cut into chunks (Trader Joe’s, Wegman’s) and lentils that have already been cooked (Trader Joe’s, Whole Foods, Wegman’s).  Major, major time savers.

Otherwise, you can peel the squash and then cut it into 1″ thick rounds until you reach the base of the squash, and then cut the base in half and continue to cube.  I’d recommend keeping the pieces on the larger side, and forgo the urge for perfectly small squares.  The larger pieces stay firmer and provide a great texture.  I promise, it’s really very simple, and nearly impossible to screw up.

Toss the cubed squash with cumin, paprika and salt and bake in a 400 degree oven for 20 minutes, and then flip the pieces and cook for another 15 minutes.  
 
Look at those delicious pieces of squash — ahh, Heaven!
Let the squash cool and then layer it with the lentils, which I had at room temperature, but they could also be warm, and the crumbled goat cheese and argula… Or, you could skip the arugula, it’s still pretty healthy.

To dress the “best winter salad ever” combine the left over oil/juice from the pan the squash baked on, red wine vinegar and salt and pepper to taste.

I realize this doesn’t seem too salad-y, but it is a great way to play with new ingredients (lentils or goat cheese), and it is beautiful to see and eat and really affordable to prepare and it keeps well for leftovers.

Share with friends, I am sure this is lucky after New Years, too!

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Posted in Appetizer, dinner, Easy Recipe, fall, healthy, Her Kitchen, Holiday Food, New Year's Eve, Seasonal, Thanksgiving, Winter

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Candied Pecans and Bleu Cheese Bites

Posted on December 28, 2010 | Leave a comment

This originally was featured on the DC Ladies Blog but the recipe was too easy and too good to not share!
Earlier I posted savory bleu cheese and pecan cookies, which were awesome and easy and fun to eat for breakfast, if that’s your thing (which, evidently it is mine). Anyway, those cookies were the round 2 to this even easier, and also quite charming, appetizer.  Because the whole thing takes about 8 minutes to prepare and assemble this might be perfect for when you have surprise company or perhaps need reinforcements at a cocktail party.

Candied Pecans and Bleu Cheese Bites
Ingredients
French baguette
Candied Pecans, recipe here
Bleu Cheese crumbles
Honey
Your freshly made, or store bought pecans get a good chop and are set aside.
Cut a French baguette into thin slices and toast lightly.  (This isn’t really necessary, but generally speaking there are few things better than warm bread).  With the back of a spoon “spread” the crumbled bleu cheese on top of the baguette slices. 
Sprinkle on top of the bleu cheese and the chopped candied pecans and a light drizzle of honey.


Each bite is like a divine sampling of a cheese platter at the most divine wine bar, and easy to do and made with ingredients that are probably in your pantry!

Happy Holidays – wishing you delicious entertaining!

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Posted in Appetizer, Christmas, Easy Recipe, entertaining, Her Kitchen, Holiday Food, New Year's Eve, Snacks

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Bleu Cheese and Candied Pecan Savory Cookies

Posted on December 23, 2010 | 1 comment

I love cheese, like looooove it.  I love going to a restaurant and getting to order a cheese plate: with beautiful wedges of fragrant cheese, breads, honeys and perhaps some nuts.  The idea of this arrangement of flavors always seems so sophisticated but perhaps a little intimidating to try at home.

I tested this out last night (in two different way), and success!  These Savory Cookies are perfect for when you entertain, as an a pre-meal snack, or as a gift to a hostess packaged in a cute bag.

Ingredients:
1/2 Cup of Whole Wheat Flour
1/2 Stick of Butter (4 Tbsp), softened
1/3 Cup of Candied Pecans, grounded
1/4 Cup of Crumbled Bleu Cheese

Candied Pecans
1 1/4 cup of Pecans
1/2 tbsp of butter, unsalted
1 tbsp of brown sugar
1/2 tsp of cinnamon

In a non stick pan melt butter, add the pecans and sugar and cinnamon and stir with a silicon spatula over low-medium for 5-7 minutes until the pecans are covered with small flecks of caramel goodness.  Set aside to cool

In a food processor grind up the pecans to a small grind, but now a fine powder.  Set aside.
In a medium size bowl blend the softened butter and then add the bleu cheese, ground pecans and flour.  Side note, you could definitely use regular all-purpose flour, but I opted for whole wheat for its nuttier flavor and texture, and the potential for it to be a little more nutritious.
The dough will be crumbly, and look like a bunch of little tan colored peas.  Sprinkle a little extra flour on your work surface and begin to form the dough into a log.  This is completely visually unappealing.  I’m sorry – please, don’t let it dissuade you from making this recipe…
Cut the dough into 1/3″ slices and lay out on a non-stick cookie sheet or silpat and bake for 15 minutes at 350 degrees. (See those flecks of cheese?  They are going to bubble and melt into amazing deliciousness!)
Let these cool for about 10  minutes after baking and serve with your favorite wine and either a drizzle of honey on top or a small dollop of your favorite pear or apricot preserves (that helps add back the sweetness found on your favorite cheese plates).

 These are great, and they keep nicely, and well, if we’re being honest I ate two for breakfast so they’re all around perfect snack to bake and share.

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Posted in Appetizer, Baking, Christmas, entertaining, Her Kitchen, Holiday Food, New Year's Eve, Thanksgiving

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Baked Donuts, a Delight for the Holiday Season

Posted on December 10, 2010 | Leave a comment

There are two “traditional” Hanukkah foods: latkes (fried potato pancakes) and sufganyot, (donuts, fried dough balls).  This doesn’t really add up to the healthiest food choices.  For our Hanukkah party last weekend I knew I couldn’t skimp out on traditionally made latkes, but donuts…  that I could tweak.  

I scoured the Internet for baked donuts, with ingredients that I had on hand and I lucked out with a recipe from Piece of Cake.  This rules out any recipe that calls for buttermilk powder, shortening, etc.  Which means, you probably have these ingredients too, and because they are baked and not fried you might want to enjoy this less guilty treat after Hanukkah, or Christmas morning.
Baked Donuts Ingredients
For the dough:
1/2 cup + 3 tbsp warm milk, 95 to 105 degrees
1 1/8 teaspoons active dry yeast
1 tbsp melted unsalted butter
1/3 cup sugar
1 egg
2 1/2 cups all purpose flour
1/8 teaspoon nutmeg
1/2 teaspoon kosher salt
Topping:
3 tbsps of unsalted butter
1/3 white sugar
1 tbsp cinnamon

So here is the thing, this recipe can look pretty intimidating.  It has yeast, it has a specific measurement for milk, yikes.  But here is the truth.  I made this recipe without a rolling pin, while preparing and serving a Hanukkah meal for 8 and with three adorable kids running around, in other words – these pictures, not so hot – but the donuts, out of this world.

Pour the yeast in the base of your Kitchenaid Mixer, or a large bowl, and then add 3 tbsps of the warm milk.  I used a thermometer to get this just right, and its important – in this case baking is more like delicious chemistry, than playtime.

 
While the warm milk and the yeast are dancing and expanding and doing their magic, you are melting some butter and combining it with the rest of the milk and the sugar.  Allow the yeast and milk to get to know each other for about five minutes, no less but, more is okay.  Then add the butter/sugar/milk combination to the mixer.

Now, in a separate bowl, combine the flour, salt and nutmeg and slowly pour the dry ingredients into the mixer all while mixing with the paddle on a low speed (I used 2).  Add one egg and let that continue to incorporate.  When the flour is fully mixed in, should take 3 minutes or so, remove the paddle mixer and attach the dough hook.


Let that hook do its work for a few minutes and pull the dough from the bowl and put some of your own muscle into it.  Sprinkle some flour on your workspace and knead the dough into a soft, smooth ball.  Place the ball into an oiled bowl and wrap the bowl with plastic and tuck it away into a warm space for at least an hour.
I did this at 11am, when family arrived at noon.  After about an hour roll the dough out to about 1/2″ thick and cut your donuts.  You do NOT need fancy tools.  I used a juice glass for the big rounds and a shot glass for the holes.  Once the donuts are all cut, cover with a clean kitchen towel and tuck the pan away for another 45 minutes.

After 45 minutes your donuts are soft, puffy and are ready to bake place them in a 375 degree oven for 8 – 10 minutes.  They should have a very soft golden glow, mine were very soft gold, but that just added to their super soft chewiness.


While the donuts are baking, melt three tablespoons of butter.  When fully baked dip each donut (top and bottom) into the butter mixture and then into the sugar and cinnamon mixture.

Yes, your fingers will get messy, and yes you will have used a lot of utensils and bowls, but you know what will also happen?  The twelve awesome donuts that you made will disappear, and your niece will return again and again to the table seeking out one more bite.  I think they even beat Dunkin’.

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Posted in Baking, Breakfast/Brunch, Comfort Food, Dessert, Hanukkah, Her Kitchen, Holiday Food

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