Aprons, Travel, and Hope

Here at The Cooks Next Door we are very excited about an opportunity Alaina has to travel back to Kazakhstan this April. Alaina's two oldest children were born in Kazakhstan and so she and her husband have a very special place in their heart for this country.

Alaina will be travelling with an organization called Two Hearts for Hope -- a non-profit dedicated to supporting the needs of orphans in Kazakhstan. While in Kazakhstan the team will be building a playground for the benefit of some of these children as well as spending time showing love to the orphans.

We're hoping Alaina will be able to keep us updated on the team's progress while they are away (and maybe even throw in a word or two about what she's eating).

So, in order to help with this effort, we're hosting an Etsy sale in Alaina's benefit through the end of February. All sales (100%) will go directly toward her trip. There are plenty of cute aprons, a few tea cozies and lots of beautiful felted flowers to choose from. So hop over and have a look!

Weekend Fare: Smoothies

Smoothies are perfect for the weekends or any day of the week. They often feature yogurt and/or milk but there are dairy-free recipes as well. You can boost their nutrients by adding protein powder, ground flax seed, or whatever other additives you prefer. Here are two that our family enjoy.



PINA COLADA SMOOTHIE
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1 c. vanilla yogurt
2 Tb. shredded coconut
8-10 oz. crushed pineapple w/juice
1/2 banana
1/2 c. milk
1/4 tsp. vanilla extract
8 ice cubes

Put all ingredients in the blender and blend until smooth. The coconut will still have some texture, so if you don't prefer that, you can make a pineapple-banana smoothie and omit the coconut or substitute coconut milk for the milk and shredded coconut! Serves 3-4.



STRAWBERRY BANANA SMOOTHIE 
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1 c. vanilla yogurt
1 1/2 c. frozen strawberries
1/2 banana
1/2 c. fruit juice (I used a berry blend)

Combine all ingredients in the blender and blend until smooth. Serves 2-3.

Simple Suppers: Pasta

In the interest of dairy this week, I'm offering two recipes for pasta that use various dairy products. I hope you enjoy!

My kids LOVE macaroni and cheese. They request it for birthdays and would probably eat it every day if I would let them. This easy macaroni and cheese is done entirely on the stove. It's makes a great side dish, a simple supper, or a quick lunch. I will say that while it's not my very favorite macaroni and cheese (I'll post that recipe one of these days, I promise!), it was very creamy, decadent, and good. The boys gave it a thumbs up!   



MACARONI & CHEESE
(adapted from Alton Brown)
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1/2 lb. elbow macaroni
4 Tb. butter
2 eggs
6 oz. evaporated milk
3 dashes hot sauce
1 tsp. kosher salt
Fresh black pepper 
1/2 tsp. dry mustard
10 oz. cheese, shredded (I used co-jack and monterey jack b/c that's what I had) 

In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat.

Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat, continue to stir for 3 minutes or until creamy (I did it the full 3 minutes since it had the eggs in it).

The first time I ever tried pasta carbonara was actually in Kazakhstan. It was very tasty but I have never tried making it. I was pleased at how easy and delicious this recipe is!



PASTA CARBONARA
(adapted from  Tyler Florence)
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1 lb. dry spaghetti
2 Tb. extra-virgin olive oil
4 oz. bacon, sliced into small strips
4 garlic cloves, minced
2 lg. eggs
1 c. freshly grated Parmesan Cheese, plus more for serving
Freshly ground black pepper
1 handful fresh flat-leaf parsley, chopped (I clearly had less - my plant isn't doing too well these days)

Prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce.

Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until al dente. Drain the pasta well, reserving 1 cup of the starchy cooking water to use in the sauce.

Meanwhile, heat the olive oil in a deep skillet over medium heat. Add the bacon and saute for about 3 minutes, until the bacon is crisp and the fat is rendered. Toss the garlic into the fat and saute for less than 1 minute to soften.

Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands in the bacon fat. Beat the eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen.) Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency. Season the carbonara with freshly ground black pepper and taste for salt. Mound the spaghetti carbonara into warm serving bowls and garnish with chopped parsley. Pass more cheese around the table.

Off The Shelf: Milk

In keeping with our dairy theme this week, I have a wonderful book on milk to suggest to you.

Milk: The Surprising Story of Milk Through the Ages with 120 Adventurous Recipes that Explore the Riches of Our First Food by Anne Mendelson is an enjoyable and educational read about one of the most basic building blocks of our modern, western diet.

Mendelson begins the book with a short history of how and when animals began to be milked for human consumption, culminating in a chapter on "modern milk" and how we have arrived at the milk we buy at the average grocery store today.

Included in the first part of the book are some helpful exercises to perform with milk to begin to get a handle on what Mendelson calls "milk chemistry." She explains how milk is an aqueous (water-based) solution, a suspension, and also an emulsion. She discusses pasteurization, homogenization, and fermentation.

Once the history and chemistry of milk is on the table, Mendelson turns to recipes, conveniently categorized under Fresh Milk and Cream, Yogurt, Cultured Milk and Cream, Butter and True Buttermilk, and Fresh Cheeses. Each recipe chapter begins with a discussion and definition of each of these "milk products." The recipes that follow also contain detailed introductions and histories, adding to your knowledge of this food with every paragraph.

I would highly recommend this book for any who are interested in doing more with milk (yogurt, cheese, etc.) or for those who are curious about something that may make up a large part of their diet. The suggested recipes will open your eyes to the wide variety of possibilities contained in milk, many of which are little known in the United States.

I decided to try a simple Panna Cotta for our Sunday dessert. I was surprised at how easy it was to mix up and how delightful a dessert it made with its silky texture and hint of lemon. It's definitely something I will be making again.



PANNA COTTA
(from Milk)
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1 envelope (2 1/4 tsp.) unflavored granulated gelatin
1 cup milk
2 cups heavy cream (or half heavy, half light cream)
1/2 cup sugar (3/4 cup if you like it sweet)
pinch of salt
1/2 tsp. finely grated lemon zest (optional)
1 to 2 tsp. freshly squeezed lemon juice (optional) -- I skipped this

Put the gelatin in a small saucepan with the milk and cream. Add the sugar, salt, and optional lemon zest and juice; heat gently, stirring to dissolve the gelatin and sugar thoroughly. If using ultrapasteurized cream, do not quite let it boil. Otherwise, bring just to a boil and remove from the heat. (Make sure the gelatin is dissolved; if necessary, reheat briefly.) If you wish, pour through a fine-mesh strainer to remove the shreds of lemon zest. Let the mixture cool slightly.

Have ready six lightly oiled 6-ounce or 4-ounce heatproof glass custard cups. Pour in the mixture and refrigerate until set, 3 to 4 hours. (If keeping longer, cover with plastic wrap; it's best eaten within a day.) Unmold by briefly dipping the bottom of each cup in hot water, then inverting onto a serving plate. Serve with lightly sweetened fresh fruit or a pureed fruit sauce like raspberry coulis.

(Note: I thawed about two cups of raspberries and added a few spoons of sugar before spooning this impromptu sauce over the unmolded panna cotta.)

Serves 6.

Preservation 101: Making Yogurt

With the proper equipment and the right instructions, homemade yogurt can be quick and easy to make, not to mention extremely cheap. The process below takes me about 40 minutes to make 1 gallon of yogurt (not including the incubation time) and costs me around $2. If you can come by some unhomogenized milk, or even raw milk, you will be surprised at how much better your yogurt will taste!

HOMEMADE YOGURT
(The Cooks Next Door)
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Step One: Gather your equipment
You will need a large stock pot, a candy thermometer, 1 gallon of milk (or however much you want to make into yogurt), 1/2 cup yogurt to act as a starter, glass jars, a cooler (or other method of incubation), empty gallon jug for warm water.



Step Two: Heat the milk
Pour the milk into the stock pot and turn onto high. The goal is to get the milk somewhere between 180F and 210F. You DO NOT want the milk to boil. I usually take my milk to 180F.



Step Three: Cool the milk
Remove the milk from the stove and place in a sink filled with cold water and ice. (I prepare the sink while the milk is heating). Your goal is to cool the milk quickly to somewhere between 110F and 120F. Do not stop before 120F.



Step Four: Add the starter
Remove the milk from the sink and whisk in the 1/4 cup yogurt to act as a starter. I often use Dannon plain yogurt.

Step Five: Incubate
Pour the milk into clean glass quart jars (or other size). Cover and place in a cooler into which you have placed a gallon or two of warm water (temperature should be about 120F). You want the yogurt to incubate at around 110F for 4-6 hours. Leave the yogurt unbothered until its time is up (shaking about will not help the yogurt set). I often make yogurt at some point in the afternoon and leave it to incubate until I go to bed (this means 4-8 hours). Longer incubation is fine, but you will get a sharper taste if you leave it longer than 6-8 hours. I prepare my heated water and cooler while the milk is heating.



Step Six: Refrigerate
Remove your yogurt from the cooler and place in the refrigerator. You will notice that it is firm now and will become even more firm once cooled in the refrigerator. For thick, delicious, Greek-style yogurt you can drain the yogurt in cheesecloth for about 2-3 hours.

Step Seven: Enjoy!
My kids love to eat our yogurt with a spoonful of jam mixed in. I like maple syrup drizzled over and my husband always prefers his plain. I keep my yogurt for 1-2 weeks in the fridge.

Market Fresh: Eggs

We could really spend weeks on this topic, but this week, we will be featuring dairy products: milk, cheese, yogurt, and eggs.

Fresh eggs are one of my absolute favorite things to get at the farmer's market. They are delicious and just by the color of the yolk, you can see how nutrient-rich they are. Knowing the grower's and knowing how the chickens are raised ensures a wonderful quality of eggs.

Egg Salad is a great way use eggs. It's easy and makes a beautiful sandwich!



EGG SALAD
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6 hard-boiled eggs
1 Tb. onion, finely minced
2 Tb. dill relish
2 Tb. Mayonnaise
1 tsp. pickle juice (just get some from the relish jar)
1 tsp. mustard
1/2 tsp. sugar
dash cayenne pepper
salt & pepper to taste

Dice the egg. Add onion and they rest of the ingredients. Adjust seasoning to taste. Serve on a bed of lettuce or as a sandwich filling (butter bread and add lettuce if desired).



This egg dish is great for a quick meal any time of the day! You can use whatever vegetables and ingredients you have on hand - be creative!


OVEN OMELET
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1/2 lb. sausage
2 Tb. butter
1 1/2 c. shredded potato (I used frozen shredded hashbrowns)
1 bell pepper (I used orange which was so good & sweet)
4 green onions, chopped
1 1/2 c. shredded cheese
8 lg. eggs
1 c. milk
1 tsp. salt
1/2 tsp. black pepper

Preheat oven to 400 degrees.

In a 10-12 inch oven-safe skillet (cast iron or any other oven safe skillet) over med.-high heat, brown sausage and drain. Saute sausage, potatoes, pepper,  and onion in 2 Tb. butter until tender. Meanwhile, whisk eggs, milk, salt, & pepper in a separate bowl. Turn off heat. Spread vegetable & meat mixture evenly over the bottom of the skillet. Sprinkle half of the cheese over it. Pour eggs  mixture evenly over the skillet. Sprinkle remaining cheese on top.

Transfer skillet to oven and bake for 15-20 minutes or until completely set. Cut in wedges and serve hot. Makes 4-5 servings.

Cupcakes, Coffee, and the Butcher

Yesterday my sister took me on a whirlwind tour of a few foodie places in town (Indianapolis). Our first stop will have to remain anonymous until the 6th of February, and you won't want to miss it!

Passing Fresh Market on the way to our next destination we couldn't resist stopping and going in for a peek. I've never been before. It definitely lived up to its reputation -- such a lovely, pleasant supermarket experience filled with beautiful and exotic food. The fact that mangoes were on sale for 50 cents each means I actually bought something!!! :)



Our next stop was The Flying Cupcake at 5617 N. Illinois Street. I think I was most enamored with the adorable way the shop had been decorated -- shabby chic with plenty of pink. I left the choosing to my sister and she picked a Salted Chocolate Caramel cupcake. Although seating was available, we opted to go down the street to Starbucks so we could enjoy coffee with our treat.



I think we all agreed that the cupcake was not something one eats and says "wow." Rather, it was more like down-to-earth comfort food. We decided it was the perfect little shop to take your child or grandchild to after school, instead of a place you seek out for gourmet delicacies.



To my surprise, I discovered a butcher just down the street from the cupcake shop! Butchers are rare these days, so I had to go in and take a peak. L. E. Kincaid & Sons is located at 5605 N. Illinois Street.



Inside you will find a bright and busy shop with friendly staff who are willing to help you find just the right cut of meat for what you need. I saw signs for quail, and viewed all sorts of lamb, beef, chicken, pork, and even venison in their meat cabinets. They also had a large stock of local, free-range eggs. I felt instantly transported back to small-town Scotland.



And thus our outing came to an end and we headed back home where Black Bean Soup awaited us in the crockpot. And now I'm spending much of the day in the kitchen, cooking up some delicious dishes which shall appear here shortly!

Weekend Fare: Oven Stew

My mom often made this oven stew when we were growing up and we loved it! It can be slow-cooked in the oven or layered into a crockpot. It's great for putting in the oven on Sunday morning before church and coming home to a wonderful and fragrant meal. You can make it stretch your meat or make the meat a star - whatever you prefer. I like it paired with salad and fresh bread. It's perfect for weekend company and any extra makes delicious leftovers. This stew is one of my favorite comfort foods.







OVEN STEW
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8 potatoes, medium diced
10-12 carrots, peeled and sliced
1 lg. onion, sliced
1 can green beans (drain juice & save)
2 stalks celery, diced (opt.)
1-3 lbs. stew beef
1 8oz. can tomato sauce
2 Tb. cornstarch
Salt & Pepper

Layer in lg. casserole: meat, potatoes, carrots, onions, beans, and celery. Combine tomato sauce, reserved bean liquid, and water to make 2 c. Add 2 Tb. cornstarch and mix together. Sprinkle 1-2 tsp. salt and 1/2-1 1/2 tsp. pepper over layered stew. Pour liquids over all. Cover and bake at 250 degress for 5 hrs. May be assembled and refrigerated to bake later.

Gluten-Free Goodness: Blueberry Muffins

Blueberry muffins are a comfort food you do not need to go without if you are gluten-free. With this recipe you can enjoy the warm, soft goodness of fresh-baked muffins, popping with sweet-tart blueberries. If you don't have blueberries, substitute another berry such as raspberries, black raspberries, or mulberries. I chose to use raspberries for the muffins pictured below.



GLUTEN-FREE BLUEBERRY MUFFINS
(Healthy Gluten-Free Cooking)

1 1/2 c. rice flour
1/2 c. tapioca flour (or 1/2 c. rice flour + 1 Tbsp. cornstarch)
1 tsp. baking soda
2 tsp. baking powder
1 tsp. xanthum gum (optional -- I did not use this)
1/4 tsp. salt
3/4 c. sugar (less if you want)
5 Tbsp. butter, melted and cooled
1 egg, beaten
3/4 c. buttermilk (add 1 Tbsp. vinegar to 3/4 c. regular milk)
2/3 c. fresh berries (if using frozen, baking time will need to be lengthened)

Preheat oven to 350F. Mix together flours, baking soda, baking powder, xanthum gum, salt and sugar with a wire whisk. In a separate bowl, combine butter, egg, and buttermilk. Carefully mix dry ingredients into wet, being sure not to overmix. Fold in berries. Line a muffin tin with muffin cups and fill 2/3 full. Bake at 350F for 25 minutes or until done.

Makes 12.

Off The Shelf: The Sharper Your Knife, The Less You Cry

Escape for a few hours into the life of a student at Le Cordon Bleu school of cooking in Paris. Imagine yourself sitting in on the morning's demonstrations, taking careful notes so as not to miss anything. Relax in your easy chair as you read of the intense, nerve-wracking practicals that take place every afternoon following the demonstrations.

By reading The Sharper Your Knife, The Less You Cry by Kathleen Flinn, you can vicariously experience what it is like to quit your job, move to Paris, and attend the famous Le Cordon Bleu school. Flinn makes the book an easy and enjoyable read as she describes the school, the food, and life in Paris, all the time weaving in her own personal life.

Each chapter ends with an appropriate recipe for that chapter, recipes such as: Golden Onion and Roasted Tomato Quiche, Beef Braised in Red Wine, Chicken Cordon Bleu, Chicken in Wine and Thyme, and Banana and Nutella Crepes.

I chose to try the Spaghetti Bolognaise de Sharon, brought by a classmate of Flinn's (Sharon) to a student gathering. Sharon learned the recipe while in an Italian cooking class in Israel. The results were delicious!!! I decided the leftovers would make a perfect shepherd's pie or would be delicious served over hot biscuits.



SPAGHETTI BOLOGNAISE DE SHARON
(The Sharper Your Knife, The Less You Cry)

2 large onions, chopped (about 2 1/2 cups)
2 Tbsp. olive oil
4 cloves garlic, minced
2 pounds lean ground beef
1 bottle (750ml) dry red wine
4 Tbsp. tomato paste
1 tsp. Italian herbs

1 cup heavy cream
salt & pepper
3 Tbsp. chopped fresh parsley or basil (optional)
1 pound spaghetti, cooked and drained
Parmesan, grated

In a heavy-bottomed Dutch oven or saute pan, cook the onions in olive oil over medium heat until softened. Stir in the garlic, add the beef, and stir until the meat cooks through and separates into crumbly pieces. Add the wine and turn the heat up so that the wine bubbles continuously. Reduce by about half. Skim off any gray foam. Add the tomato paste and stir.

Cover and turn the heat down to very low, and cook for a minimum of two hours and up to four hours. Stir from time to time, scraping the bottom to ensure nothing sticks to it or burns.

Shortly before serving, stir in the cream and Italian herbs. Taste, and then add salt and pepper. Let simmer uncovered another ten minutes. Taste again, adjusting seasonings as necessary, and stir in the parsley. Serve with pasta, sprinkled with Parmesan.

Serves 6-8.

Simple Supper: Bean Soup

Our family likes to eat vegetarian at least once or twice a week and beans are one of the ways that we do that. They offer great nutrition and are filling! Here is a bean soup that we all enjoyed and it was great as leftovers!



A VERY BIG POT OF BEAN SOUP (you can 1/2 this if you prefer less but it really does make great leftovers!)
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4 c. dried beans (I used a mix)
1/2 c. rice
4 quarts water
1 Tb. salt
1 tsp. pepper
2 med. onions, diced
2 c. carrots, diced
1 c. celery, diced, opt.
1/4 tsp chili powder
2 cans (15 oz. each) diced tomatoes
2 clove garlic, minced
3 Tbsp lemon juice
1 tsp. baking soda 
Parmesan Cheese, opt.

Rinse the beans and place in a pot. Cover with water and soak overnight. Or for a quick soak - bring the pot of water to a boil, turn it off and let the beans soak for 1 hour. Drain and follow the recipes below.

Drain the beans and add the rice, water, salt, and pepper. Cover and bring to a boil. Reduce heat and simmer 1-1/2 hours until the beans are tender.

Add onions, carrots, celery, chili powder, tomatoes, garlic, lemon juice, and baking soda (soup will foam with the addition of the soda). Simmer 30 minutes more, stirring occasionally or until vegetable are tender. Serve topped with freshly grated parmesan cheese if desired.

Market Fresh: Haiti

In lieu of our normal market fresh post, we decided that we would focus on Haiti today. Our hearts are heavy for the people of that country and both of us have spent helping our children to learn about Haiti and understand the disaster and devastation that has occured there.

As part of helping my 4 year olds in there study of Haiti, I decided to make several Haitian recipes. They helped out with the fried bananas. We enjoyed the food but more importantly it gave us a chance to continue our conversation about the needs of that country. A special thanks to Islandflave.com for the recipes. I adapted all of them from that site.



CORN MEAL (MAISE MOULINE)
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1 cup corn meal
4 cups water
1 minced garlic clove
1/2 finely chopped onion
1 tsp. thyme
1 tsp parsley
1 tbs. oil
salt, black pepper, and hot pepper to taste

Saute garlic and onion in oil.
Add water and bring to a boil in a medium pot.
Combine remaining ingredients.
Whisk mixture repeatedly to avoid clumps.



CORN FRITTERS
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1 can corn (15 oz), drained
pinch of salt
1 cup flour
1 cup water
1/4 cup butter
3 eggs

Mix flour, butter, salt, water, and 3 eggs.
Pour corn into batter and mix well. Drop by tablespoons into very hot oil.
Brown, drain on paper toweling. Serve with tomato sauce.  (We had ours plain.)



FRIED BANANAS
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3 Very ripe bananas
1 Tb. flour
1/2 tsp. cinnamon powder
1/2 tsp. vanilla extract
1 Tb. sugar
1/8 tsp. baking soda
sugar for topping (optional)

Mix bananas (we mashed the bananas), flour, sugar, vanilla, cinnamon, and soda in a medium size bowl.
Place spoonful of batter in very hot oil and fry until golden brown. Sprinkle sugar.

Weekend Fare: Pasta & Salad

I'm not sure I would serve these dishes together but individually they are quite good. Citrus is delicious used in savory ways - it adds freshness and acidity.

This lemon pasta is very lemony. I used a lemon pasta which made it even more tart. We enjoyed it - I've given a couple of ideas of ways to make it more of a main dish at the bottom of the recipe.



LEMON CREAM PASTA
(adapted from Rachael Ray)

Salt
1 lb. pasta (spaghetti, fuseli - whatever you prefer - I used a lemon pasta)
3 Tb. extra-virgin olive oil
4 cloves garlic, finely chopped
1/2 tsp. crushed red pepper flakes
2 lemons, zested and juiced
3/4 c, heavy cream
1 c. Parmesan Cheese, grated
Handful flat-leaf parsley, finely chopped
1/2 c. fresh basil, very thinly sliced

Bring a large pot of water to a boil. Salt the water and drop the spaghetti into the pot.

Heat a large deep skillet over low heat. Add extra-virgin olive oil and garlic and crushed red pepper flakes.

When the pasta has been cooking about 5 minutes, add lemon juice, a ladle of the cooking water from the pasta and the cream to the garlic and oil. Raise heat a bit to bring sauce to a bubble.

Drain pasta when it still has a good bite to it, al dente. Add lemon zest and half of the cheese to the cream sauce. Season the sauce with salt, to taste. Add pasta to pan and turn off heat. Toss the pasta with sauce a minute or 2, allowing it time to soak up the sauce.

Top the plates of pasta or platter with remaining cheese, parsley and basil.

*This would be excellent with broccoli and chicken added. Just reduce the amount of pasta to 1/2 lb. and cook 1 head of broccoli florets with the pasta. Drain and toss in sauce along with 1 - 1  1/2 c. chopped cooked chicken. Toss and serve.

My youngest son loved the avacado and grapefruit - even with the dijon dressing. We really like this salad - the original recipe does not call for it to be served on the lettuce but we much prefered it served over greens. Overall a delightful and unexpected combination of flavors. It's a beautiful salad to serve as well.



GRAPEFRUIT AVOCADO SALAD
(Adapted from Ina Garten)

1 Tb. Dijon mustard
1/4 c. freshly squeezed lemon juice
1 1/2 tsp. kosher salt
3/4 tsp. freshly ground black pepper
1/2 c. olive oil
4 ripe Hass avocados
2 lg. red grapefruits
1/2 lb. mixed greens or romaine hearts

Place the mustard, lemon juice, salt, and pepper in a small bowl. Slowly whisk in the olive oil until the vinaigrette is emulsified.

Before serving, cut the avocados in 1/2, remove the seeds, and carefully peel off the skin. Cut each half into 8 slices. Toss the avocado slices in the vinaigrette to prevent them from turning brown. Use a large, sharp knife to slice the peel off the grapefruits (be sure to remove all the white pith), then cut between the membranes to release the grapefruit segments.

Arrange greens or lettuce on a large platter then top with the avocado and grapefruit slices. Spoon the vinaigrette on top, sprinkle with salt and pepper, and serve.

Tea Time: Orange Whole-Wheat Scones

This time of year is when we want something warm and comforting, but also healthy, having just come out of the abundance of the holiday season. Orange Whole-Wheat Scones fit the bill, providing the comfort of a warm scone with the assurance that the whole-wheat and honey are doing your body good, not evil. To make your tea-time even healthier, consider drinking an herbal tea such as Orange Spice, or perhaps some decaf Constant Comment.



ORANGE WHOLE-WHEAT SCONES
(originally from The Kitchen of Two Sisters)

2 ½ c. whole wheat pastry flour (preferrably ground fresh, but store-bought whole-wheat flour will do)
1 Tbsp. baking powder
½ tsp. salt
½ c. butter
2 Tbsp. honey (or try agave nectar)
¼ c. orange juice
2 tsp. grated orange rind
¼ c. milk

Preheat oven to 400F. Sift together dry ingredients. Cut in butter and rub in with fingers until mixture resembles coarse crumbs. Combine wet ingredients and add to flour mixture, mixing lightly to combine. If dough feels too wet, add just a bit more flour. Knead dough lightly and pat out on a flat surface. Cut rounds or triangles.



Bake at 400 for about 15 minutes.

Makes 12.

Off The Shelf: Seasonal Eating

Since we are at the start of another year, I thought it would be appropriate to review some "year-round" books that focus on seasonal eating.

Animal, Vegetable, Miracle - A Year of Food Life by Barbara Kingsolver is a fascinating read about one family's adventure to eat only what they can grow, or purchase locally, for one year. The book is arranged chronologically, beginning in March when the first tender shoots of asparagus appear. The story continues as their garden is planted and the family begins to harvest the fruits of their labors. It's fascinating to read about the quantities that were necessary to actually feed a family of four for a year, and of course all the hard work that goes into such a venture!

Each chapter ends with several seasonal recipes, written up by Barbara's daughter, Camille, and reflecting food that is eaten in the Kingsolver household.

For those interested in seasonal cooking, this book shows you where it's really at. Obviously most of us can't take the drastic measures the Kingsolver's did, but the book does open one's eyes to many things, remind us of what is in season when, and encourage one to take a few baby steps in the right direction.

I chose a recipe from the chapter entitled: What do you eat in January? The Sweet Potato Quesadillas were a nice idea, although, funny enough, I think I would prefer them without the sweet potatoes and just the onions, greens and brie.



SWEET POTATO QUESADILLAS
(Animal, Vegetable, Miracle)

2 medium sweet potatoes
1/2 onion (I used one whole onion)
1 clove garlic
1 Tbsp. oregano
1 Tbsp. basil
1 tsp. cumin
chile powder to taste
olive oil

Cut sweet potatoes in chunks, cook in steamer basket until soft, then mash. Chop and saute garlic and onion in a large skillet. Add spices and sweet potato and mix well, adding a little water if it's too sticky. Turn burner to low to keep warm without burning.

4 flour tortillas (I used whole-wheat)
4 ounces Brie or other medium soft cheese
Swiss chard or other greens (I used spinach)

Preheat oven to 400F. Brush oil lightly on one side of tortilla. Turn over and spread filling on half of each. Top with slices of Brie and shredded greens, then fold tortillas to close (oiled side out).



Bake until browned and crisp (about 15 minutes); cut into wedges for serving.

 How to Pick a Peach - by Russ Parsons is a fascinating and helpful book that surveys the fruits and vegetables available in our markets, giving their genetic history, storage and preparation information, and suggested recipes. The books is arranged seasonally beginning with spring and its produce: artichokes, asparagus, onions, leeks and garlic, peas and fava beans, salad greens, strawberries. The book closes with a large section on all types of citrus (so check this book out if you want to know more about what to do with the glut of citrus in the market right now!).

I found myself fascinated  by the statistics of how many tons of what vegetable are grown in which states. And then to trace back the genetic history to find out just how we got tomatoes that look so red but taste so white in our stores today. There is also a full explanation of why strawberries no longer taste like the berries I remember as a child. I found the refrigeration instructions helpful too. For instance, you should never refrigerate bananas, potatoes, onions and tomatoes. You can refrigerate briefly (3 days) cucumbers, eggplants and peppers. And, only after fully ripened can you refrigerate avocados, peaches, plums, and pears.

There are quite a few recipes in this book as Parsons provides recipes for each fruit or vegetable talked about. I chose to try the Turnip and Potato Gratin.The idea of the dish was very nice, but I felt my turnips were a bit too spicy and would have done better with allowing the potatoes to be the main ingredient and the turnips just the sideline.



TURNIP AND POTATO GRATIN
(How to Pick a Peach)

1 garlic clove, peeled
6 turnips, peeled
2 large boiling potatoes, peeled (I did not peel mine)
2 tsp. salt
1 1/2 c. heavy cream
3 ounces Gruyere or Comte, grated or sliced

Heat the oven to 450F (I did 425F for my oven). Rub the garlic clove all over the inside of a heavy gratin dish, then butter the dish well and set aside. Discard the garlic.

Slice the turnips and potatoes as thinly as you can, ideally using a mandoline or Japanese slicing tool. Toss the vegetables with the salt and place them in rough layers in the gratin dish. Don't worry about arranging them; you'll be stirring them later. Bake until softened, 20-30 minutes. Stir with a spatula every 10 minutes, making sure the bottom layer doesn't scorch.

Pour the cream over the potatoes; it should come just to the top layer without covering it. Distribute the cheese over the top and bake until the cream thickens and the top is browned, about 30 minutes. Serve hot.

Serves 8.

Baker's Delight: Citrus Desserts

I LOVE citrus desserts. I grew up enjoying lemon glaze cake, lemon meringue pie and more. The combination of sweet and tart is delightful.

These orange brownies were unbelievable!There is no chocolate in them - they are simply a dessert bar. We will definitely make them again for a wonderful treat!



ORANGE BROWNIES
(slighly adapted from Paula Deen)

1 1/2 c. all-purpose flour
2 c. granulated sugar
1 tsp. salt
1 c. (2 sticks) butter, softened
4 eggs
2 tsp. pure orange extract (I didn't have this so I used 2 tsp. orange juice and 1 tsp. of a citrus extract)
Zest of one orange
1 recipe Orange Cream Cheese Frosting, recipe follows

Preheat oven to 350 degrees F. Grease a 9x13 pan.

Stir together flour, granulated sugar, and salt in a bowl. Add butter, eggs, orange extract, and orange zest. Using a handheld electric mixer, beat until well blended. Pour batter into prepared pan and bake for 30 minutes, or until light golden brown and set. Remove from oven, allow to cool and pierce entire cake with a fork. Spread the Orange Cream Cheese Frosting over completely cooled brownies. Cut into squares. Store in the refrigerator.

ORANGE CREAM CHEESE FROSTING

1 (8-oz.) package cream cheese, softened
4 Tb. butter, softened 
1 (1-lb.) box confectioners' sugar (3-4 c.) 
 zest of one orange 
2 Tb. fresh squeezed orange juice

In a large mixing bowl, whip the butter and cream cheese together with a hand-held electric mixer. Gradually beat in the confectioners' sugar until it is all combined and smooth. Beat in the orange zest and juice. Spread over brownies.

I've not been a huge fan of key lime desserts until the last few years. This key lime cheesecake is delicious. It's light and creamy and the fresh squeezed limes make it so fresh. I like to garnish this with fresh whipped cream, fresh lime slices, and white chocolate curls.


KEY LIME CHEESECAKE

CRUST:
1 1/2 c. graham cracker crumbs
6 Tb. butter, melted

FILLING:
24 oz. cream cheese, softened
1 c. white sugar
1 Tb. cornstarch
3 eggs
1 Tb. grated lime zest
2/3 c. key lime juice

Combine cookie or graham cracker crumbs with butter or margarine. Press into bottom and partially up sides of 9 inch springform pan. Refrigerate.

In a large bowl, beat with an electric mixer the cream cheese, sugar, lime peel, and cornstarch until smooth and fluffy. Beat in eggs one at a time, blending just until smooth. Add key lime juice with mixer on low. Finish mixing by hand. Do not overbeat, or cake will crack during baking. Pour batter into prepared crust.

Bake at 300 degrees for 55 to 65 min., or until set. To minimize cracking, place a shallow pan half full of hot water on lower rack during baking.

Turn oven off, and let cheesecake stand in oven 30 min. with the door open at least 4 in. Remove from oven. Refrigerate cake overnight, and up to three days.

This cake is so lemon-y! We all loved it! I served it topped with blueberry sauce but it's great by itself, too. It's like a pound cake.



LEMON CAKE
(Ina Garten)

1 c. (2 sticks) unsalted butter, at room temperature
2 1/2 c. granulated sugar, divided
4 extra-large eggs, at room temperature
1/3 c. grated lemon zest (6 to 8 large lemons)
3 c. flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. kosher salt
3/4 c. freshly squeezed lemon juice, divided
3/4 c. buttermilk, at room temperature
1 tsp. pure vanilla extract

GLAZE:
2 c. powdered sugar, sifted
3 1/2 Tb. freshly squeezed lemon juice

Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 x 4 1/4 x 2 1/2-in.) loaf pans. You may also line the bottom with parchment paper, if desired.

Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 min. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.

Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 c. lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 min. to 1 hr., until a cake tester comes out clean.

Combine 1/2 c. granulated sugar with 1/2 c. lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.

For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.



BLUEBERRY SAUCE
3 c. fresh or frozen blueberries
1/4 c. sugar
juice of 1/2 a lemon
2 tsp. cornstarch

Combine all ingredients and cook over medium heat until bubbly and thickened.

Market Fresh: Grapefruit

Walk into the supermarket just now and you will see piles of large, round, yellow "softballs" stacked in pallets or on display at the end of the citrus aisle. Grapefruit -- one of the quintessential winter fruits.

I distinctly remember my mother getting up morning after morning to cut grapefruit, carefully winding her knife around each little section, so we could sit down to breakfast with half a grapefruit each. I also remember the day we watched a guest take a whole grapefruit and carefully peel the skin away to reveal a beautiful, pink ball that could be plucked apart and eaten like a peeled orange. It opened a whole new realm of grapefruit eating for us.

Nowadays I am too lazy to do as my mother did and I just cut our grapefruit in handy little wedges for easy eating:



Don't just get stuck in a rut though. Think outside the morning breakfast bowl. Think salads, desserts, juice, and cake. I've sectioned grapefruit and added it to spinach salad instead of an apple or mandarin oranges. Squeeze the leftover juice to replace lemon juice in the salad dressing. Recipes for grapefruit cake can be found, and of course one can always squeeze the fruits to make juice.

For a delicious and healthy dessert, why not try this salad?



ORANGE AND PINEAPPLE PLATED SALAD
(from www.bbcgoodfood.co.uk)

1 medium pineapple
2 pink grapefruit
1/4 c. sugar
small bunch mint, leaves only

Use a sharp knife to top and tail the pineapple, then stand it upright on a chopping board. With the sharp knife, carve the skin away and discard. Rest the pineapple on its side, then cut into wafer-thin slices. Repeat with the grapefruit, cutting away the peel and pith, then cut into slices. Arrange the fruit on a serving platter, catching any juices, and set aside.

Using a pestle and mortar, pound the sugar and mint together until completely blended. Scatter the mint sugar over the fruit and serve on its own or with yogurt (preferable Greek yogurt).

NOTE: I loved this salad. I'm also eager to try substituting lime zest for the mint and also trying it sometime with shards of crystalized ginger over top, or even a little fresh ginger grated into the sugar.

Lots of Snow = Lots of Cooking

Indiana finally got snow (of significance) this week! While there are always downsides to being stuck at home on snowy days, there are lots of benefits as well, one of the biggest being more time to cook! Years ago I had so much more time to spend hours on end baking in the kitchen. Nowadays it is rare that I spend more than the time necessary to make our meals. This week was different.

I was reminded this week of the wonders of homemade bread and how delightful it is to have it around all the time. Three days in a row I made bread and I've been trying to work out in my mind just how I could continue keeping homemade bread made when life gets back to normal (read busy). Where there's a will, there's a way....we'll just have to see how strong my will is on this matter.

Another item made in quantity this week was soup -- three different batches turned out in the space of 18 hours! And they were so good. We had White Chili from Food Network Magazine as well as their Vietnamese Soup and then a tried and true recipe for Italian Sausage and Red Lentil Soup. All were made in quantity and it was helpful to have freezing temperatures so I could use the back patio for extra cooling space!

I did have one moment of kitchen panic this week. After putting off starting supper until way beyond when I should have, I went down to have a look again at the recipe I had chosen only to read that I needed to allow 3 hours for simmering! Oooppps!! That wasn't going to work in the less than 40 minutes I had. I whisked a few chicken breasts out of the freezer where they were just beginning to harden after a shopping trip and pulled out the Food Network magazine and opened to their white chili. And that's how we tried that delicious recipe.

We've had little company this week other than family, a change from the past few months. New Year's Day found me calmly sipping tea at 4:30 when my sister called to see if we could change our dinner plans from quiet family dinner to dinner party for 14. Why not? I decided on 10 more minutes to sip tea and then dived head first into the deep waters of a Chinese meal. The results were good, we all had a ton of fun, and the recipes will appear next month!!!



And now, I think I'll pull some of that frozen soup out of the freezer for dinner. I'm just about baked and cooked out! I'm off to the knitting shop and an afternoon of quiet tea and knitting with a few friends. And maybe I should hope the snow sticks around for awhile....

Calendar Winner!

The random winner of our calendar giveaway is....MARY W.! Mary, we will send you an e-mail to get your  address and get it in the mail!

Thank you all for entering - we enjoyed hearing your goals and plans for this year! Look for another giveaway of the chocolate variety in February! Have a wonderful weekend!

Weekend Fare: Game Day

Today, I wanted to share a few favorite football/game day snacks as well as some other easy, great dishes to serve! And lest you stop reading because you don't care about football or sports in general, let me assure you that this would be suitable for ANY gathering - game night, movie night, you name it.

This caramel corn is so good and so addictive!


CARAMEL CORN
(I believe this recipe orginated from allrecipes and I adapted it for our taste! We love it!)

7 quarts plain popped popcorn
2 c. brown sugar
1/2 c. light corn syrup
1 tsp. salt
1 c. butter
1/2 tsp. baking soda
1 tsp. vanilla extract

Place the popped popcorn into two shallow greased baking pans. You may use roasting pans or jelly roll pans.  Set aside.

Preheat the oven to 250 degrees F. Combine the brown sugar, corn syrup, butter and salt in a saucepan. Bring to a boil over medium heat, stirring enough to blend. Once the mixture begins to boil, boil for 5 min. while stirring constantly.

Remove from the heat, and stir in the baking soda and vanilla. The mixture will be light and foamy. Immediately pour over the popcorn in the pans, and stir to coat.

Bake for 1 hr., removing the pans, and giving them each a good stir every 15 min. Line the counter top with waxed paper. Dump the corn out onto the waxed paper and separate the pieces. Allow to cool completely, then store in airtight containers or resealable bags.

This dip is always popular. I have a mini crockpot that I make it in so it stays warm. It's delicious served with a variety of crackers.



HOT CHIPPED BEEF DIP

8 oz. cream cheese, softened
3 Tb. milk
3-4 Tb. dried chipped beef or lunch meat beef, finely chopped
2 Tb. onion, finely chopped
1/2 tsp. pepper
dash of garlic salt
1/2 c. sour cream
1/2 c. pecans, chopped

Combine all ingredients except the pecans in an oven safe dish or a small crockpot. If baking in the oven, sprinkle the pecans on top and bake at 375 for 20 minutes or until heated through and bubbly. If using crockpot, turn on low and thoroughly heat then sprinkle nuts on top.

Chex mix is an old standby! You can make it in the oven or even in the microwave. It's so good and so easy!



CHEX MIX
3 c. rice chex
3 c. corn chex
3 c. wheat chex
2 c. pretzels
1 c. mixed nuts or peanuts
6 Tb. butter
2 Tb. Worcestershire sauce
2 1/2 tsp seasoned salt
1 tsp. garlic powder
1/2 tsp. onion powder

Melt butter and Worcestershire. Add salt, onion powder, and garlic powder. Pour over cereal mix. Bake at 250 for 1 hour stirring every 15 minutes. OR microwave 6 min., stirring every 2 min. Spread on a waxed paper or brown bag to cool.

A few other good things to serve:
- Veggies & Dip (pepper, cucumbers, and carrots are the most popular around here)
- Chips & Salsa or Nachos
- Crackers & Cheeseball
- Cookies
- Assorted candy - M & Ms, Skittles, mini candy bars etc.

Off the Shelf: January Magazines

Here are our January magazine reviews! Also this is the last day to enter our calendar giveaway!

EVERYDAY FOOD (Alaina) - This issue is packed full of recipes. It includes several "light" recipes heading into the new year with health and diet resolutions. It also features a great section with citrus recipes. I especially think the Fresh Orange and Yogurt Tart looks wonderful. They also have a nice section on stir-fry!

I decided to try the Chickpea Curry - it's vegetarian. My older kids thought it was a little too spicy but the youngest really liked it. It has an international flavor and is definitely curry. It was quick and easy to put together. You can serve this by itself or over couscous or rice. I like the addition of the lemon wedge - I squeezed it over right before eating and it added some freshness but was not over-powering.



QUICK CHICKPEA CURRY
(Everyday Food, January/February 2010)

1 Tb. olive oil
1 lg. yellow onion, diced
3 garlic cloves, minced
1 Tb. curry powder
1 cinnamon stick (3 inches)
ground cloves
2 cans (15-oz. each) chickpeas (garbanzo beans), rinsed and drained
3 Tb. ketchup
coarse salt and ground pepper
chopped cilantro and lemon wedges (opt.), for serving

In a large skillet, heat oil over medium-high heat. Add onion and cook, stirring occasionally, until dark brown around edges about 6 minutes. Add garlic, curry, cinnamon, and pinch of cloves and cook, stirring, until fragrant, 30 seconds. Add chickpeas, ketchup, 1 tsp. salt, 1/4 tsp. pepper, and 2 c. water. Bring to a boil; reduce to a simmer, cover, and cook 20 minutes. Uncover and increase heat to medium-high (I removed the cinnamon stick at this time); cook until sauce is lightly reduced, 5 minutes. Serve topped with cilantro, with lemon wedges along-side if desired.

COOKING LIGHT (Alaina) - This issue features quite a number of seafood recipes but it also include a variety of other proteins and main dishes. There are several soups and several vegetarian recipes.

The cover boasts superfast comfort foods and tips for eating healthier in 2010. The photos are (as always!) beautiful and inspiring. The Upside-Down Fudge-Almond Tart looked delicious and I really would like to try the Grown-Up Grilled Cheese. I tried the Carrot Cake Pancakes and they did not disappoint. They were quite good topped with the suggested honey butter and even though it doesn't keep it quite as light, we added a bit of pure maple syrup drizzled on top. Yum!



CARROT CAKE PANCAKES
(Cooking Light, Januray 2010)

5.6 oz. flour (about 1 1/4 c.)
1/4 c. choppe walnuts, toasted (I didn't have walnuts so I subbed pecans)
2 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. salt
1/8 tsp. freshly ground nutmeg
Dash of ground cloves
Dash of ground ginger
1/4 c. brown sugar
3/4 c. low-fat buttermilk
1 Tb. canola oil
1 1/2 tsp. vanilla extract
2 lg. eggs, lightly beaten
2 c. carrot, finely grated (about 1 lb.)

Cooking Spray
3 Tb. butter, softened
2 Tb. honey

Combine flour and next 7 ingredients (through ginger) in a large bowl, stirring with a whisk. Combine brown sugar and next 4 ingredients (through eggs); add sugar mixture to flour mixture, stirring until just moist. Fold in carrots.

Heat a large nonstick skillet over medium heat (I used my electric griddle). Coat pan with cooking spray. Spoon batter by 1/4 c. into mounds in skillet, spreading with a spatula. Cook for 2 min. or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over and cook 1 min. or until borroms are lightly browned. Repeat until all batter is gone.

Combine buter and honey in a small bowl and serve with pancakes. Yields 12 pancakes (about 6 servings)

FOOD NETWORK (Alaina) - Perhaps the best feature of the January issue is the 50 dips pull-out. They have quite the variety of dips for your next party including several hummus recipes, aiolis, and southwest dips.

I thought their cupcake recipes looked divine. The White Chili With Quick-Roasted Garlic sounded good and as did the Bourbon Praline Cake, the Truffles, and the Hot Wings with Blue Cheese-Yogurt Sauce. If you are hosting a super-bowl party or any kind or party this would be a great issue for you!

I must mention that the section on Fast-Food Fix was quite disappointing to me. It seemed that it would be equivalent, healthy recipes - instead it used drive-through sandwiches and fillings to make different dishes. Not my cup of tea and far too many pages were devoted to it (four). Hopefully they will leave fast-food at the drive-through and come up with some creative alternatives in the future.

BON APPETIT (Heather) - This is Bon Appetit's "review of the year" issue. In it you will find the dish of the year, cuisine of the year, ingredient of the year, party of the year, desserts of the year, and getaway of the year.

In the "fast, easy, fresh" section you will find a scrumptious looking Chocolate Nut Tart with Dried Fruit, Pork Tenderloin with Pears and Shallots, and Lentil Soup with Spicy Italian Sausage to name a few. Fennel is their ingredient of focus this month, with four recipes to try, including the Spicy Spaghetti with Fennel and Herbs which I tried and loved.

The rest of the magazine is devoted to large and beautiful articles on each of the "of the year" topics, including numerous recipes, complete with gorgeous pictures.



SPICY SPAGHETTI WITH FENNEL AND HERBS
(Bon Appetit, January 2010)
Print this recipe

3 ounces pancetta (or regular bacon)
1 Tbsp. olive oil
3 garlic cloves, chopped or pressed
2 large red jalapeno chiles, seeded, finely chopped (about 1/4 cup) -- I omitted these for our family
2 large fennel bulbs, stalks trimmed, cut into thin wedges with some core attached (I used one)
1 1/2 c. low-salt chicken broth
4 Tbsp. finely chopped fresh Italian parsley, divided
2 Tbsp. fresh lemon juice
1 1/2 tsp. crushed fennel seeds
1 pound spaghetti
2 Tbsp. extra-virgin olive oil
1 1/2 c. finely grated Pecorino Romano or Pecorino Toscano cheese, divided

Saute pancetta in large skillet over medium heat until pancetta is golden. Using slotted spoon, transfer pancetta to paper towels. Add 1 Tbsp. oil to drippings in skillet. Add garlic and chiles; saute over medium heat 1 minute. Add fennel; cook until beginning to soften, 5 minutes. Mix in broth, 2 Tbsp. parsley, lemon juice, and fennel seeds. Bring to a boil. Reduce heat to low, cover, and cook until fennel is very tender, 20 minutes. Remove from heat. Season with salt and pepper.

Cook pasta until tender; drain. Reserve 1 cup cooking liquid. Return pasta to pot.

Uncover skillet with fennel mixture and return to high heat. Cook until almost all liquid is absorbed, about 4 minutes. Add fennel to pasta. Stir in 2 Tbsp. oil, 1/2 c. cheese, and pancetta. Add cooking liquid by 1/4 cupfuls if dry. Toss pasta; transfer to serving bowl. Sprinkle 2 Tbsp. parsley over. Serve with cheese.

NOTE: Since most of my family does not like very spicy, I omitted the jalapeno chiles and substituted most of the grated Pecorino Romano with 1 c. grated pepper jack cheese. I then just garnished the top of the spaghetti with freshly grated Parmesan. The dish was delicious!

MARTHA STEWART LIVING (Heather) - I don't often consider reviewing MS Living for this blog because it is more than just a food magazine and often its recipes are a little "over the top." However, I was delighted to find a number of recipes in this issue which sounded very good and didn't look that complicated. The first set of recipes comes under the title Dinner in No Time Flat and is a collection of three main dishes based on paillards (pieces of meat that are pounded thin) cooked in a saute pan and finished with a sauce made in the very same pan. Included in the article are Chicken with Lemon Butter Sauce, Pork with Sour Cream-Paprika Sauce, and Veal with Mushroom, Mustard, and Sherry Sauce (for which I may substitute chicken). Cooking paillards in a saute pan is one of my favorite, easy dinners and I can't wait to try these new versions!

Later on in the magazine there is a whole article devoted to chicken soup, with four options pictured just calling my name to be made. Recipes include Basic Chicken Soup, Thai Chicken Soup, Colombian Chicken Soup, and Spicy Indian Chicken Soup. Immediately following is a helpful article on Fresh Thinking: Organic, Local, Seasonal, meant to help you out when you go to the grocery store. The article includes The Clean 15 and The Dirty Dozen -- foods with the lowest pesticide residue and foods with the highest pesticide residue. Of course there are other recipes and articles, including a focus on cabbage, and a menu featuring a hearty winter-vegetable soup with popovers. Yum!

MARY JANES FARM (Heather) - I also wanted to mention a magazine that has just come to my attention this week. Mary Janes Farm dubs itself "the everyday organic lifestyle magazine". Sort of a Country Living for those interested in organic, simple, and seasonal. It includes a large section on food (this issue includes a great mini-section on an organic, gluten-free valentine's day), as well as sections on gardening, community, quilting & stitching/crafting, city and town "farming", and natural home care. Next time you are by a magazine stand, you'll have to have a look!