Welcome! Come share my tasty, lip-smacking recipes, that are crunchy-on-the-outside, chewy-on-the-inside, and without a single natural ingredient or essential vitamin to get in the way of the rich, fudgy taste. Enjoy!
DISCLAIMER: Some of the following recipes may actually be healthy.
Pining for some comfort food this week, I returned to a long loved recipe of mine. Nothing says comfort like warm, oozy chocolate nestled in a crisp, buttery cookie. I tend to blend my chocolate, half bittersweet (60%) and half semi-sweet. I like the Ghirardelli brand. I feel that they offer a good, even chocolate. For a refreshing holiday cookie, I add ½ c. Andes peppermint chips to the batter. This time, I also threw in some walnuts, because they're good for your HDL cholesterol, of course; no other reason.
This dough freezes beautifully. Just scoop by tablespoons onto some wax paper and freeze about 20 min. You can then place them into a freezer bag and, ta-dah, easier and tastier than break-and-bake store bought cookies. Very convenient for unexpected guests; nothing says home like the wafting fragrance of baking cookies. You can bake them straight from frozen, just add 2-3 min, depending on your oven, to the cooking time.
On a tangent, for the longest time I didn't have a cookie scoop. I felt like this was a wasted expense and my tbsp measuring spoon and a trusted dinner spoon were more than adequate. And they were, for years. I happened to be in one of my browsing/buying moods recently at a local kitchen store and decided what the heck. When I got home, opened my shopping bag and pulled out my brand new $8 cookie scoop, I felt, well, embarrassed. It looked like a mini ice cream scooper. What on earth was I thinking? I love it though. My hands no longer get covered with gooky batter and my cookies are even more uniform than ever. Think about investing in one if you make a lot of cookies.
Makes 2 dozen
1 c. + 2 tbsp all-purpose flour, unsifted ½ tsp baking soda ¼ tsp salt ½ c. unsalted butter, softened ¼ c. + 2 tbsp granulated sugar ¼ c. + 2 tbsp dark brown sugar, packed 1 tsp pure vanilla extract 1 egg 1 c. chocolate chips (semi-sweet, bittersweet, milk, or a blend) ½ c. walnuts or pecans, chopped (optional)
Preheat oven 375°F.
In a small bowl, stir together flour, baking soda, and salt. Set aside.
In a medium mixing bowl, cream butter and sugars together until light and fluffy.
Add vanilla and egg.
Mix well to incorporate.
Gradually add dry mixture into creamed mixture.
Stir in chips and nuts, if desired.
Drop by tablespoons onto an ungreased cookie sheet. (I bake on waxed paper for easy transfer between batches.)
Bake 9-11 min or until cookies begin to turn golden around edges. Let stand 1 min on baking sheet before removing to cooling rack. If using wax paper, simply slide the entire sheet off the baking pan onto the counter.
Being sick is no fun and summer colds are the worst. Sometimes I long for the simpler days when I was younger. The days when my Mama or Daddy would bring a bowl of steaming soup, complete with love and healing properties, to my bedside. If I was under the care of my Mama then that bowl of health would be of the potato variety, made simply in an almost clear broth with celery and lots of black pepper. My Daddy's healing potion was very different, loaded with fresh vegetables from our garden and any number of shredded meats in a slightly spicy tomato broth. Both very good and very soothing. Unfortunately, neither of my parents cook very much any more and even if they did I live too far away to enjoy it. I've found that if I want soup when I'm under the weather then I have to brew it up myself. Canned soup, with the very rare exception of tomato with added cream, never crosses my path. The smell of most of those condensed soup mock-ups makes me nauseous. Too much salt, too little flavor, too few nutrients retained in those soggy vegetables and pasta.
The most recent hurricane to affect our area was both a blessing and a hindrance. My workplace closed half a day Monday due to all the tornado spin-offs. I was happy because by this time I was starting to feel cruddy. I headed to one of the local grocery stores to pick up what I needed for my Chicken Noodle Soup. This is where I ran into the the hindrance of the storms. Almost all of the store's coolers had been lost in the previous night's power outage. Therefore, the soup of the day does not contain any celery or mushrooms. I just didn't feel like braving the wind and rain to get them somewhere else. They add both flavor and texture so do seek them out if you decide to try this recipe. This soup can easily be made in under an hour and holds well in the fridge for about a week. I have frozen this soup for several months and while the taste is still good, the carrots become slightly mushy.
Serves 6 - 8
1½-2lbs bone-in chicken breasts 50oz chicken broth ½ tsp dried thyme leaves 1 tsp lemon-pepper seasoning 3 cloves garlic, minced or pressed 2 bay leaves 3 tsp granulated chicken boullion
4-5 c. hot water 1 onion, finely chopped 2 c. carrots, thinly sliced 2 c. celery, thinly sliced 4oz vermicelli, broken; or egg noodles (~2½ c. cooked) 1 c. mushrooms, chopped 3 tbsp fresh parsley, chopped 1/3 c. cooking sherry
Add the first 7 ingredients to soup pot. Bring to a boil.
Reduce heat, cover, vent and continue cooking about 20 min or until chicken is done.
Remove chicken, cool slightly and debone. Shred chicken.
Meanwhile, strain broth, defat if desired, and return to cook pot. Add hot water to replace any lost during cooking of the chicken.
Add onion, carrots and celery to broth and cook at a slightly boil until almost tender (10-15 min).
Add noodles and continue cooking about 10 min or until tender.
I started making chili for get-togethers when I was still in high school. They were always potluck and usually everyone would be assigned something different to bring each time. I slowly realized that I was always asked to bring chili. Well, needless to say, after making only chili several times a year for several years I tried to beg off. "Please, just let me bring chips and dip this time...nope, someone has to bring chili." I guess it never occurred to my friends that someone else could make it just once.
I resigned myself and began to research chili making. I watched competitions, cook-offs, read hundreds of recipes (this is not an exaggeration), all in search of a better pot. I am still learning but I have picked up a few things over the years:
Chili refers to a spicy meat and bean stew. Chile is a fruit of a pepper plant, normally referring to those containing moderate - high levels of capsaicin (the chemical compound responsible for that fiery mouth burn)
Different chiles lend different depths of flavor, some sharp and biting, others more round and earthy.
Different chile peppers issue different degrees of mouth burn and they affect different parts of your tongue. For example, jalapenos affect the sides and back of your tongue, whereas cayennes affect the tip.
Dried spices lend more consistency from pot to pot.
The same spice will taste differently depending on time exposure to heat (cooking time).
Most chili masters (yes, there are Chili Masters) add ingredients in what they call "dumps". The most common number of dumps is 3. I prefer the term "phase" because "dump" brings to my mind something that does not belong anywhere near the kitchen. Regardless of the name, these are different stages of cooking and, therefore, expose the ingredients to varying degrees of both heat and cooking duration. The old standby rule applies: the longer something cooks, the more it breaks down. The ingredients added in the beginning will have a much deeper, round flavor than the "pep" spices added at the very end. These final flavors will be the most prominent of your chili. While this may seem like an over-complicated method, there are really only 9 easy steps. Remember, you just won't get the same results by dumping everything in at the beginning.
Some of you may be overwhelmed by the amount of spices used in this recipe. The cost of spices can be very daunting to many cooks and for good reason. The chosen flavors, however, are very versatile. The following spices can be used for many recipes, combining them in subtly different ways to yield completely different ethic dishes. I've found that most of them have become staples in my pantry and once you make the initial investment you won't be sorry.
Just a few quick tips to mention. Chili con Carne is a product of Ziegler Meats. It is a square block of spices and ground beef, similar to a paste-based chili starter. Normally, you can find it in the refrigerated section of the grocery store near the ground beef. If you are unable to track it down just double the amount of ground beef in the recipe. The longer chipotle cooks, the spicier the chili will be as more of the capsaicin is released. For a milder chili, add the chipotle only during Phase 3, reduce the amount, or leave it out all together. If you're looking for a 3-Alarm Chili, add cayenne pepper in Phase 3, ¼ tsp at a time, until you reach your desired flame. This should give you a zippy bite. I feel that the cinnamon adds a nice, round flavor to the dish. Some people like it, others don't. If the cinnamon doesn't suit you, then simply omit it. If you accidentally make the chili too spicy, try adding granulated sugar, starting with 1 tbsp. This will help neutralize some of the excess capsaicin floating around.
My family likes to serve this chili in big bowls topped with sour cream and shredded sharp cheddar cheese. For a different taste, try it with some chopped cilantro or onion on top. Oyster crackers and hot cornbread are never lurking very far away either.
Serves 4 - 6
Phase 1 1 block Chili con Carne 1 lb ground beef 1 tsp onion powder 1 tbsp hot mexican chile powder 1 tsp ancho chile powder ½ tsp garlic salt OR ½ tsp garlic powder + ½ tsp salt ¼ tsp pepper ¼ tsp cumin 1/8 tsp cinnamon ½ tsp salt ½ tsp oregano
Phase 2 2 cans (15 oz) kidney beans, undrained 2 cans (15 oz) chili beans, undrained 2 tbsp tomato paste (3 oz) 29 oz tomato puree 3 tbsp hot mexican chile powder 1 tsp ancho chile powder 1 tsp chipotle chile powder 1 tsp cumin 1 jalapeno, slitted and floated 3 tsp mexican picante 1 ½ c. water, as needed
Phase 3 1 tbsp hot mexican chile powder ½ tsp cumin ¼ tsp cinnamon ½ tsp chipotle chile powder water, as needed
Phase 1
Brown beef and all of Phase 1 spices.
Add Chili con Carne and heat thoroughly.
Drain excess grease.
Phase 2
Add all Phase 2 ingredients.
Bring to a boil.
Cover, reduce heat until you reach a very slow simmer. Simmer 30 minutes, stirring occasionally.
Brownie Points is still undergoing growing pains, it being only a week old and all. I've been making quite a few changes, mostly to the organization but also in cleaning up some older posts. Check out my updated Substitution List, which is now both tolerable and printable. If you ever see a problem just send me an email. Thanks for your patience and patronage.
There are hundreds, if not thousands, of recipes for chicken salad. Sometimes I long for the simple taste of the drug store chicken salad sandwich; creamy mayo, savory chicken, and the crunchy sweetness of sweet pickles and apples. Remember when drug stores would have a small deli counter in the back? OK, maybe you don't, but trust me, the drug store in my hometown served the best chicken salad. Lately, it seems as if society deems that unless chicken salad has giant hunks of stuff in it then it cannot possibly be of high quality or tasty. I mean, come on, sometimes I order chicken salad and it comes out with more fruits and nuts than chicken. Bring back the drug store chicken salad sandwich!
This easy recipe can be doubled to suit your crowd. Remember, one of the most important ingredients in chicken salad is the mayonnaise. I recommend Hellman's Original. It has a smooth, rich quality that some of the other brands fail to offer.
Serves 2
½ c. mayonnaise 3 tbsp sweet pickle relish ¼ tsp celery seed, crushed ½ tsp onion powder (1 tbsp chopped onion) ¼ lb chicken, cooked, shredded ¼ c. apple, unpeeled, finely chopped salt and pepper, to taste
In a small bowl, stir together the mayonnaise, relish, celery seed, and onion powder until well combined.
Add the chicken and apples to the mayonnaise mixture and stir lightly until well coated.
Season to taste.
Chill at least 30 min to allow the flavors to mingle.
Serve on toasted bread as a sandwich or with crackers as a spread.
I concocted this recipe when looking for a quick, satisfying meal using ingredients that were in the pantry. This easy, one dish meal can be whipped up in well under 30 min, including grilling the chicken. You can definitely use any leftover or store-bought chicken. A lot of people consider Ramen noodles to be good only for desperate, dorm-dwelling students with no real kitchen, but this recipe proves otherwise. While probably not the healthiest pasta choice, I like the Ramen noodles here for the texture that they lend and for the speedy cooking time. Feel free to substitute your favorite pasta; just remember to extend the cooking time by about 10 min. This dish would also be excellent with steamed asparagus or fresh green beans.
Serves 2 - 4
½ - 1 lb chicken, cooked, cubed 1 (15 oz) can kitchen sliced green beans, drained 2 (3 oz) packages Ramen noodles, chicken flavor ¼ tsp garlic powder 1 tsp dried parsley (1 tbsp fresh, chopped) 2/3 c. cream ½ c. reserved pasta water
Break Ramen noodle squares into quarters, place into pot with enough water to float noodles. Set aside seasoning packets.
Bring noodles to boil over high heat and cook about 5 min or until pasta is almost done.
Drain, reserving ½ c. water.
Return noodles to cookpot and add green beans, seasoning packets, garlic, parsley and chicken. Toss well to distribute spices.
Add cream and reserved water. Stir well.
Return pot to stove over medium heat for 3-5 min, stirring constantly, until most of the liquid is absorbed and green beans are warm.
I thought that it would be fitting to serve cheesecake this week in tribute to the XXIX (29th) Olympic Games (Modern Era). Many historians attribute cheesecake to the Greeks, although the art of cheese-making can be traced back as far as 2,000 B.C. A form of cheesecake was served to athletes during the first Olympic Games held in 776 B.C. This cheesecake would likely have been vastly different from what we consider cheesecake today. In antiquity, bread and cake were somewhat interchangeable words with the term "cake" being used for smaller breads. The Romans conquered the Greeks around 146 B.C. This is when cheesecake begins its long voyage to becoming what we know today.
The first "modern" recipe for cheesecake was recorded in 230 A.D. and it basically consisted of a 2:1 ratio of pureed, strained fresh cheese and wheat flour, which was then sweetened with honey. Sometimes an egg was added to help leaven the bread. The Romans often used this type of cake, called libum or placenta, in their temples as an offering to the gods. In 393 A.D., the Roman emperor Theodosius I, a Christian, abolished the Olympic Games because of their pagan influences. Meanwhile, cheesecake was spreading across the continent with conquering Roman armies, all the while becoming more transformed. Around 1000 A.D. cheesecake finally made its way to Britain and western Europe. In 1035 cheese-makers in Neufchatel-en-Bray, France began producing a soft unripened cheese that would totally change cheesecake forever. This cheese became simply known as Neufchatel in 1543.
Leaps and bounds were made in 1872 when cream cheese was invented by an American dairyman named William Lawrence of Chester, New York who accidentally developed a method of producing cream cheese while trying to reproduce Neufchatel. He called his new cheese PHILADELPHIA Brand Cream Cheese. Twenty four year later, during the first week of April 1896, the first modern Olympic Games opened, bringing us full circle from that early Greek cheesecake served to the first Olympians to a new generation of Games amidst a revolution in cheesecake making. Shortly after, in 1912, Kraft invented pasteurized cheese which lead to the development of pasteurized Philadelphia Brand cream cheese, which Kraft bought the rights to in 1928. It is now the most popular cheese used for making cheesecake.
After Lawrence's discovery, cheesecakes became very popular in New York. New Yorkers referred to the cheesecakes made there as "New York Cheesecake", hence the term. True New York Cheesecake lovers will only consume it in its unadulterated form: pure cream cheese, cream, eggs, and sugar. While not truly "traditional" this recipe makes for a lovely cheesecake.
Quite a few home cooks have difficulty making cheesecakes; they crack, fall or form a crust on top. This leads many to needlessly shy away from making cheesecake at home. What you need to understand is that first and foremost, cheesecake as it's known today is a custard. Custards cannot be treated the same way as cakes. There are primarily 4 reasons why cheesecakes fail: too much liquid, cooling too fast after cooking (need 2-3 hrs cooling on counter and then 8 hrs in fridge), rough handling, and fluctuating oven temperatures. Custards and therefore cheesecakes need gentle, consistent heat when cooking. Do not open the oven door. I repeat, do not open the oven door. I know it's tempting, but just don't do it. Now, the common practice is to wrap a springform in foil and submerge it in a larger pan or springform while cooking. I have found this to be disastrous; the pans leak, the foil gets sodden and then drips all over. Not good. I have devised an easier way. Placing hot water directly underneath the cheesecake serves the same purpose of creating a moist, even heat without all of the sodden, half water/half batter dripping pan mess. I use a food processor because it makes fast, easy work of the blending. You could, however, make this recipe using a hand mixer or even a wooden spoon. This cheesecake will hold well in the fridge for at least a week before serving.
Makes 1 - 10" cheesecake, ~ 16 slices
2 c. graham cracker crumbs ½ c. granulated sugar ½ c. butter, melted ¼ tsp cinnamon
2 (8oz) packages cream cheese, softened 2 eggs 2/3 c. sour cream, room temperature ½ c. half-and-half, room temperature 1 tsp vanilla extract 1 c. powdered sugar, sifted 1 tbsp all-purpose flour
Place oven racks nearest the middle of oven. Fill a casserole dish half full of hot water and place on lower rack.
Preheat oven 325°F.
In a medium size bowl, stir together graham cracker crumbs, and next 3 ingredients.
Using your fingers, press the crumb mixture into 10" springform pan with removable sides. Form a thin crust, no thicker than ¼", on the bottom and about half way up the sides of the pan. Take care not to make the corners too thick. Reserve extra for another use, if needed.
Setup food processor with metal blade.
Add cream cheese to food processor and blend until smooth, about 30 seconds. Scrape down sides.
Add eggs, one at a time, pulsing a few times to incorporate. Scrape down sides.
Add sour cream, half-and-half, and vanilla.
Pulse until well blended.
Add powdered sugar and flour. Pulse 2-3 times until absorbed and smooth. Scrape sides and pulse a couple more times to make sure everything is well blended.
Remove blade and tap bowl a few times on counter to release air bubbles.
Let stand 2-3 min to allow air to escape.
Carefully pour cream cheese mixture onto prepared crust.
Bake 50 min on middle rack over water.
Turn off oven, without opening door. Let stand 1 hr in oven.
Remove to wire rack and let cool completely.
Chill at least 8 hrs or overnight.
Chill the cheesecake in the springform until ready to serve. About ½ hour before serving bring to room temperature. Carefully remove the springform, running a sharp knife around the edge if needed. Slice thinly. This can be done easily by using a damp, not dripping wet, knife or taunt, non-flavored dental floss. Clean the knife or floss with a paper towel between slices to keep everything neat and clean.
Most importantly, don't stress it. Someone once told me that the true mark of a home-made cheesecake is the cracking of the top. While my perfectionist nature doesn't allow me to believe this, sweetened sour cream or cherry pie filling will cover up any mishap.
I have had many friends ask me over the years if they were to buy only one kitchen accessory which would be a better buy, a stand mixer or a food processor. That's a really hard, complicated question and it often flusters me. I've thought long and hard about this quandary. Here, finally, are my thoughts and opinions. Since I own a KitchenAid Classic Stand Mixer and a Cuisinart Pro Custom 11-Cup Food Processor these are what I will refer most to.
Usually the first thing I reply with when asked this question is "well, what kind of cooking do you mostly do?". This may seem like a broad question but if you do mostly baking (cakes, pastries, cookies, etc.), then in my opinion a mixer would be better because it will give your poor mixing spoon and arm a vacation. Not that having Popeye arms are a bad thing but letting the machine do the kneading makes the experience so much more relaxing. Now, if you prepare lots of stir-frys, salads, purees, and like to grind your ingredients to a pulp then a food processor would be a more suitable choice. A food processor will shred 8 oz of cheese in about 10 seconds. I don't mean to undercut the single most valuable skill that one can have in the kitchen, knife-work. Sometimes, though, when you get home from work late and you're tired you just want it chopped or sliced up, the faster, the better.
I have been really fortunate to have received both a KitchenAid Stand Mixer and a Cuisinart Food Processor as gifts. This brings us to my second reply to people, "how much do you plan to spend?". Most high quality stand mixers have essentially the same features: a choice of color (KitchenAid has over 50 to choose from), dishwasher-safe, variable speed adjustment, tilt head, attachments (mixer blade, dough hook, whisk, etc.), and different accessories that fit into the power shaft of the motor via a hub. These accessories are usually sold individually but Amazon.com has a nifty package deal. Most "professional" models also feature a bowl-lift, which is handy for adding ingredients but in my opinion, unnecessary.
The main variable that affects cost is power. The more watts that a mixer has the stronger and subsequently, the more expensive. KitchenAid has 3 different models: Classic-250 watts, ~$200; Artisan-325 watts, ~$275; and Professional-575 watts, ~$300. Viking makes 2 impressive models one with 800 watts (~$400) and the other with 1000 (~$525). I've been more than happy with my Classic for about 9 years now. No problems. I've even made large batches of cookie dough (enough for 7 dozen) in my 4 ½ quart bowl and been fine. The only concern that I have ever had was when making brioche. I was supposed to let the machine knead the dough for 20 min. After about 10, the motor started to get hot and in an attempt to protect my baby I finished it by hand. If you make a lot really stiff doughs that you'd rather not mix by hand, choose a higher wattage.
On to food processors. Generally you'd want only as large as you need because excess volume only leads to needless counter-space loss, fruitless cleanup and energy loss. Food processorsCuisinart Pro Custom 11-Cup range from minis (~$30) to large 20 cup monsters (~$800). The like I have runs about $160. Obviously, the more stuff that you put into the bowl the harder the blade must turn, but it's all relative. Generally, unless you're talking about a mini-chopper or a handheld version then the power is going to be pretty consistent across different brands. Most include a chopping blade, and slicing/shredding discs with a detachable disc stem. What you're really paying for is the larger capacity and the additional convenience features such as extra-large feed tubes (which supposedly hold whole fruits and vegetables, although I have never been able to fit anything whole in mine), different blades, such as the dough blade, and alternate speeds. Most models are either ON/OFF or Pulse. Every brand that I have ever seen comes with a non-breakable, dishwasher-safe bowl and feeding tube. I hope this helps. If you do a fair amount of cooking and can afford it I would get both a stand mixer and a food processor. Otherwise, you'll have to weigh your options, desires, and needs and choose for yourself. Good luck and have fun!
It's Thanksgiving Day. Everything is going beautifully and according to plan. You got up early, way before your 10 guests are due to arrive. The turkey is roasting happily in the oven. The side dishes are coming to together nicely. Cranberry sauce, check. Squash casserole, check. Potato salad, check. Green beans, check. Pear strudel, check. This is easy. Time to make the dressing (stuffing for all you Yankees). But wait! Oh no....where's the Poultry Seasoning. Well, should you just leave it out? No, you HAVE to have it. Forty-five agonizing minutes later your husband finally gets back from the grocery store. WHAT!! Sold out at 3 stores. Oh no....
That was me 7 years ago. I have since learned that cooking takes both patience and compromise. A little cheating doesn't hurt either. Over the years I have complied a "cheat list". Some of the substitutions will alter the flavor and/or texture of your recipe. All of them work fabulously, however, if you are ever desperate like I was then.
Spaghetti with meatballs, followed closely by pizza, is usually the first thing that comes to mind when Americans picture Italian food. Our idea of Italian cuisine is actually a marriage of the cuisine of early Italian immigrants and American culture. Most of what you’ll see in “Italian” restaurants around the US is Italian-American cuisine, complete with an abundance of red tomato sauce, also know as gravy. When longing for their homeland many early Italian-Americans from the southern regions of Italy relied on staples such as dried pasta, tomato sauce and olive oil, while those from the northern reaches of Italy preferred rice, fresh pasta and butter. Over time a wonderful compilation emerged full of creamy risottos, rich meat gravies, luscious osso bucco, fresh pestos, and, of course, a myriad of pasta dishes including lasagna and spaghetti.
These meatballs combine all the flavors that one may associate with Italian food. Regardless of the origins savory garlic, salty Parmesan cheese, and zesty herbs never fail to please. You can prepare the meatballs well in advance because they freeze beautifully, raw or cooked without tomato sauce. Just thaw them in the fridge overnight or add about 20 min to the cooking/reheating time. I have listed several different methods for cooking the meatballs. I prefer Method 3. You can just form the balls, cover with sauce and foil, stuff them in the oven, and walk away for half an hour. Some people like bite-size balls and others hand-size, remember to vary the cooking time accordingly. The following times are for 1 ½ “ balls (about half dollar size). These are great served with long pastas or on hoagies with some gooey, melted mozzarella.
Serves 6-8
1 lb ground beef ½ lb ground Italian pork sausage, casing removed 2 large eggs, lightly beaten 1 c. fresh bread crumbs 2 tsp garlic, minced 1 tsp salt 2 tsp onion powder 2 tbsp dried parsley (1/3 c. fresh, finely chopped) ½ c. Parmesan or Asiago cheese, grated ½ tsp dried basil, margoram, or sage; or a combination (2 tsp fresh, finely chopped) 1 tsp pepper 2 tbsp olive oil (Method 1 & 2)
Combine all ingredients, except olive oil, in a large bowl.
Knead and squeeze to combine but do not overwork or the meat will become tough.
Shape into 1 ½ “ balls (~ half dollar size)
Method 1 – Serve as is or with sauce
Heat olive oil in skillet at medium heat.
Brown meatballs on each side 5-7 min or until done through (~15-20min total).
Method 2 – Serve as is or with sauce
Preheat oven 450°F.
Cover bottom of shallow baking dish with olive oil
Place meatballs in single layer on pan.
Brown in oven ~10 min or until done through, shaking pan occasionally.
Method 3 – Served with sauce
Preheat oven 350°F.
Place meatballs in casserole dish, stacking is fine.
Pour entire jar of spaghetti sauce over balls.
Cover tightly and bake ~30 min or until done through.
Hummus has been described as one of the world's oldest prepared foods, dating back to ancient Egypt. It is essentially a dip or spread, usually served with pita bread, made from chickpeas. If you could meander through the streets of the Roman Empire, journey to Palestine around 4000 BC or take a trip to Mesopotamia, you would likely see a form of hummus offered by street vendors there. The popularity has lasted down through the ages, especially in Greek and Middle Eastern cultures. This may be partly due to its valuable nutritional qualities including being rich in protein, fiber, iron and vitamin C. Considering all that, hummus is perfect for those practicing a vegetarian or vegan diet, along with the rest of us who want to keep our waistlines slim.
I have discovered the perfect recipe for hummus. It comes from an excellent cookbook called In Nirmala's Kitchen by Nirmala Narine. While being very classic, this easy, no-cook, recipe could easily be adapted by adding flavors to your heart's content: chiles, roasted red peppers, scallions, dill, mint, sun-dried tomatoes. You get the idea. If you don't have a food processor, no biggie. A blender will work fine or even a mortar and pestle with a little (lot) elbow grease. Tahini is a sesame seed paste that can be found in most large grocery stores. If you can't find it check a natural food store. Don't panic though. While it won't be exactly the same, chicken or vegetable broth with an additional 2 tbsp of olive oil, can be substituted for the tahini.
Serves 4 - 6
2 (16oz) cans chickpeas, rinsed and drained ¼ c. tahini 2-3 garlic cloves, peeled, to taste ¾ tsp salt 3-4 tbsp lemon juice, to taste ½ c. olive oil + 2 tbsp cayenne pepper, garnish parsley, chopped; garnish
Combine chickpeas, tahini, garlic, and salt in food processor with metal blade.
Process until smooth, scraping down sides once.
Add lemon juice, pulsing a few times to incorporate.
Slowly add olive oil while machine is running. Scrape sides.
These crisp, yet chewy, cookies are a definite favorite around our house. The smell of sweet cinnamon has been know to draw people from across the house. These are so popular that you may want to make a double batch. My last batch was 6 dozen and they were all gone in one day! Be careful not to overbake or the cookies will lose their chewiness. Plan ahead; don't skimp on the 1 hour chilling time.
Makes ~1 ½ dozen
½ c. butter, softened 1 c. sugar + 2 tbsp sugar ¼ tsp baking soda ¼ tsp cream of tartar 1 egg ½ tsp vanilla 1 ½ c. all-purpose flour 1 tsp cinnamon
Beat butter until fluffy.
Add 1 c. sugar, baking soda, and cream of tartar.
Beat until combined.
Add egg, vanilla, and flour.
Cover and chill 1 hr.
Combine 2 tbsp sugar with cinnamon.
Preheat oven 375°F.
Shape dough into 1" balls and roll each in cinnamon-sugar mixture.
Pining for some comfort food this week, I returned to a long loved recipe of mine. Nothing says comfort like warm, oozy chocolate nestled in a crisp, buttery cookie. I tend to blend my chocolate, half bittersweet (60%) and half semi-sweet. I like the Ghirardelli brand. I feel that they offer a good, even chocolate. For a refreshing holiday cookie, I add ½ c. Andes peppermint chips to the batter. This time, I also threw in some walnuts, because they're good for your HDL cholesterol, of course; no other reason. 
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