The Cooks Next Door

Grandma’s Easy Chicken Salad

Stephanie — Thu, 26 Jan 2012 14:24:40 +0000

For many summers, we would drive up to Grandpa and Grandma’s and spend a long morning blueberry picking at a nearby blueberry farm. Grandma always packed a picnic lunch and after picking 70+ pounds of blueberries, we’d head to a local park for lunch. Something I’ve always appreciated about Grandma was her care and preparation of balanced meals, the picnic would include fruit, raw veggies, homemade cookies, sometimes chips, and sandwich makings–bread, peanut butter and jelly, condiments, lunchmeat or this chicken salad.

Grandma gave me this recipe at one of my bridal showers. Although the recipe is typed up (her exact recipe is below), in her neat handwriting she signed the bottom corner with Grandma C.

This comes together quickly and is just right for seasonings and flavors. I usually make a fruited chicken salad, so I found this sweet pickle version a lovely change. We enjoyed it with crackers, but it would make a perfect sandwich as well.

GRANDMA’S EASY CHICKEN SALAD
Print This Recipe

1/3 c. finely chopped celery
1/4 c. chopped sweet pickle
2 tsp finely chopped onion
1/2 c. mayonnaise
1 Tbsp lemon juice
1/2 tsp salt
dash of pepper
1 1/2 c. chopped cooked chicken

Combine celery, pickle, and onion. Combine next four ingredients; fold into celery mixture along with chopped cooked chicken. Cover and chill.

Grandma’s 5 Cup Salad

Alaina — Mon, 23 Jan 2012 19:33:45 +0000

First, thank you for your kind thoughts and comments. We had a long but beautiful weekend with our family – lots of tears, lots of laughter, and lots of memories. We have a great big, supportive family and it was truly wonderful to be together even for such a sad occasion. We miss her but we rejoice for her.

_______________________________________________________________________

A few years back, I was planning and hoping to compile a family cookbook and began collecting family recipes. I still hope to do that. Instead, we had the best kind of interruption and found out that #3 was on the way very quickly – surprise! We learned of our youngest in early July and he was born mid August. His adoption was finalized in November. Whirlwind. Sometimes I still think we are recovering and he is 3. My sweet Grandparents were some of the first people I called with the news of our eminent arrival. They were excited for us. I have pictures of my grandma holding him when he was maybe 4 or 6 weeks old. She loved babies and she got to see him quite a bit those first few months as we had 3 family weddings within 6 weeks.

Anyway, I was looking through the recipes she submitted – some were new to me and others were old standbys. This recipe is the latter. It’s quick, easy, and delicious. I most remember it coming to picnics – we are big on pitch-ins and picnics in our family. Oh and I must mention that one thing I really admired about my Grandma is that she regularly tried new recipes. A funny thing is that she sometimes apologized for her food which was, in fact, nearly always delicious. It was not fake modesty, it was genuine humility – she was definitely not a praise seeker.

So here is her 5 Cup Salad to kick off our time of tribute to one of our favorite cooks and one of our favorite people! I made it just as she wrote and chose to add pecans because I think that is mostly what she did. She really liked nuts. You could easily add both coconut and nuts but then it would be 6 Cup Salad or you could add 1/2 and 1/2 or just pick your favorite. Also, I used red grapes. I’m pretty sure this salad was served at the funeral dinner on Saturday or at least several like it.

GRANDMA’S 5 CUP SALAD

1 c. mandarin oranges, drained
1 c. pineapple chunks, drained
1 c. seedless grapes
1 c. coconut or nuts
1 c. sour cream

Mix and serve.

(P.S. I’ll add the printable link later – my computer is in the shop and I don’t have a pdf writer on my back up one.)

A Tribute

The Cooks Next Door — Fri, 20 Jan 2012 02:13:15 +0000

Perhaps you have wondered at our absence of posts this week. In truth, we have been grieving as one of our greatest inspirations slipped away. Our grandma passed away last night. It’s been a long week for us. Her health declined quickly and within one week she was gone. Nothing could prepare us for the depth of sadness – we have dreaded this day. She lived a full life – mother of 5, grandmother of 21, and great-grandmother of 36 (so far). We weep for ourselves – we will miss her. We rejoice for her – she awoke in her eternal home.

Our grandma was an amazing cook. We have fond memories of meals in her home, of wonderful cookies, and of milk poured from a pitcher. Some of our most memorable meals included vegetable beef soup, angel food cake, and molasses cookies. She taught us through her example, inspired with her letters and words, and loved us completely.

Next week, we plan to post some of her recipes as a tribute. In the mean time, we are taking this time to grieve, to remember, and to celebrate her life.

We love her. We admire her. We miss her.

We hope to be as strong and beautiful and loving as she was. She lived life with grace and love.

We appreciate your understanding, thoughts, and prayers.

Alaina & Stephanie

Black Beans and Rice with Fresh Apple Salsa

Stephanie — Mon, 16 Jan 2012 11:48:11 +0000

I love black beans and was excited to find this recipe in the most recent Bon Appetit magazine, which takes the humble bean and ups the ante with a fresh apple salsa. The original recipe called for topping the dish with shredded chicken, but I wanted a vegetarian dish. This was full of flavor and I didn’t miss the meat. Plus this is a cinch to throw together, so you can enjoy this healthful, seasonal, naturally gluten-free, vegetarian meal on a busy weeknight.

BLACK BEANS AND RICE WITH FRESH APPLE SALSA
(slightly adapted from Bon Appetit, January 2012)
Print This Recipe

1 c. chopped apple (I used Fuji because that’s what I had on hand, though Granny Smith was the original suggestion)
1/2 c. chopped fresh cilantro, divided
1/3 c. finely chopped red onion, divided
1 1/2 tsp lime juice
1/2 c. finely chopped bell pepper
2 Tbsp olive oil
3 cloves garlic, minced
1 1/2 tsp chili powder
1 tsp ground cumin
1/2 tsp dried oregano
dash of red pepper flakes
3 c. chicken broth or water
2 15 oz. cans black beans, rinsed and drained
4 c. cooked brown rice

For the salsa: combine apple, 1/4 cup cilantro, 2 Tbsp onion, and lime juice in a small bowl. Toss to coat. Set aside.

Combine remaining onion, bell pepper, and oil in a large skillet over medium heat. Cook, stirring often, until completely softened, 6-7 minutes. Add garlic, chili powder, cumin, oregano, and red pepper flakes; stir constantly for 2 minutes. Stir in broth or water and beans; bring to a boil. Reduce heat to medium and simmer briskly, mashing about half the beans with a potato masher or the back of a spoon, until sauce is thickened, 8-1o minutes. Season with salt and pepper.

On plates layer rice, beans, and apple salsa. Top each with cilantro and serve with lime wedges.

Old-Fashioned Pumpkin Doughnuts

Alaina — Fri, 13 Jan 2012 14:23:21 +0000

For Christmas, I received Top Pot Hand-Forged Doughnuts: Secrets and Recipes for the Home Baker by Mark & Michael Klebeck with Jess Thomson – I think it might have been a not-so-subtle hint from my brother-in-law that doughnuts would be a good next step in the culinary world. I took the hint and excitedly obliged!

This book is awesome! It contains history, tips, recipes, and more for the famous doughnuts made by Seattle bakery Top Pot. My kids were more than a little excited to see a doughnut book in the mix of my Christmas books and my three-year-old immediately started picking recipes for me to make.

The pictures are beautiful and inspiring and the recipes are detailed and specific. It is thorough and even includes gluten-free doughnut recipes. The book also provides many glazes and icings so you can mix and match your doughnut and topping. Really I just can’t get enough of this book and it’s not helping my healthier eating January. So…I’m going to also give you a yummy reason to break those resolutions for just one day…or two…at a time (ha!).

If you like to cook and bake and enjoy trying new techniques, this book is definitely for you – go pick up a copy! It’s SO fun! I made the Pumpkin Old-Fashioned Doughnuts and the Sour Cream Old-Fashioned Doughnuts – they were both excellent and I can’t wait to try another flavor. Today, I will share one recipe from this great book and you go buy the book and get the rest – you won’t regret it and you will definitely want to make all of the different kinds! Oh and don’t foget to drop off one of your delicious doughnuts for me to try!

Seriously, these are SO GOOD! My family (parents, sister & bil, husband, kids, etc) LOVED them! I’m totally a sucker for pumpkin so these were the first ones I made and honestly, they exceeded my already high expectations. I followed the instructions exactly since I’ve never made doughnuts and they turned out picture-perfect.

PUMPKIN OLD-FASHIONED DOUGHNUTS
Top Pot Hand-Forged Doughnuts: Secrets and Recipes for the Home Baker
Print This Recipe

3 c. cake/soft-wheat flour, plus more for rolling and cutting
2 tsp. baking powder
1 tsp. iodized salt
3/4 tsp. ground nutmeg
2 tsp. pumpkin pie spice
1/2 c. sugar
2 Tb. shortening/vegetable lard, trans-fat-free preferred
2 large egg yolks
2/3 c. sour cream
1/2 c. canned pumpkin Canola oil, for frying

Pumpkin Glaze:

4 1/2 c./1 lb confectioners’/icing sugar, sifted
2 tsp. light corn/golden syrup
1/2 tsp. iodized salt
1 tsp. pumpkin pie spice
1/4 c. canned pumpkin
1/2 tsp. vanilla extract
1/4 c. hot water

Serves 3 to 4

To make the doughnut dough: Sift the flour, baking powder, salt, nutmeg, and pumpkin pie spice together into a medium bowl, and set aside.

In a stand mixer fitted with the paddle attachment, mix the sugar and shortening/vegetable lard for 1 minute on low speed, until sandy. Add the egg yolks, then mix for 1 more minute on medium speed, scraping the sides of the bowl with a rubber spatula if necessary, until the mixture is light colored and thick.

Add the dry ingredients to the wet ingredients in three separate additions, alternating with the sour cream and pumpkin, mixing until just combined on low speed and scraping the sides of the bowl each time. The dough will be sticky, like wet cookie/biscuit dough.

Transfer the dough to a clean bowl and refrigerate, covered with plastic wrap/cling film, for 45 minutes (or up to 24 hours).

Meanwhile, make the pumpkin glaze: Place the confectioners’/icing sugar, corn/golden syrup, salt, pumpkin pie spice, pumpkin, and vanilla in the work bowl of a stand mixer fitted with the paddle attachment. With the machine on medium speed, add the water in a slow, steady stream, and blend until all of the sugar has been incorporated, scraping the bowl a few times if necessary. Set aside.

Using a candy thermometer to measure the temperature, heat oil (at least 2 in deep) in a deep fryer, large pot, or high-sided frying pan to 325°F. Roll out the chilled dough on a generously floured counter or cutting board to 1/2 in thick, or about 8 inches in diameter, flouring the top of the dough and the rolling pin as necessary to prevent sticking. Cut into as many doughnuts and holes as possible, dipping the cutter into flour before each cut. Fold and gently reroll the dough to make extra holes (working with floured hands makes the dough less sticky), and cut again.

Shake any excess flour off the doughnuts before carefully adding them to the hot oil a few at a time, taking care not to crowd them. Once the doughnuts float, fry for 15 seconds, then gently flip them. Fry for 75 to 90 seconds, until golden brown and cracked, then flip and fry the first side again for 60 to 75 seconds, until golden. Transfer to a rack set over paper towels/absorbent paper.

While the doughnuts are still quite hot, dip the side with the deepest cracks on each into the warm Pumpkin Glaze. Let dry on cooling racks, glazed side up, for about 15 minutes.

My notes:

* This dough was not as sticky as I expected and was easy to work with – I did use regular all-purpose flour (sifted) but that isn’t as light as cake flour so that may have contributed to the less stickiness.
* Keeping the oil at a consistent heat (between 325-350) was sometimes challenging and I accidentally added a couple of donuts too early which made them take longer or cook too fast and made the end product not quite as good but nobody complained and there were none left!
* I kept the glaze warm (which makes glazing easier) on my warming burner on the stove (low-medium).
* These were best the first day but still quite excellent the next day.
* I was not compensated in any way for this review except for getting to share and enjoy delicious, homemade doughnuts.

Classic Hummus

Alaina — Wed, 11 Jan 2012 13:30:20 +0000

I always have such healthy eating goals after the sugary (and delicious!) excess of the holidays. So, I’ve started brainstorming some healthier snack options and decided to make hummus. Over the weekend, I made a double batch of it and we have been enjoying it! The kids even like it which is always a plus! I serve it with carrots, celery, and pretzels – the best compliment is our three-year-old proclaiming, “I loooove hummus.” Too cute!

Anyway, this is a quick, easy, and inexpensive snack or side dish. So yummy! You could easily add roasted red peppers or cilantro or other flavors to change it.

CLASSIC HUMMUS
Print This Recipe

1 clove garlic, roughly chopped
1 (15 oz.) can garbanzo beans, half the liquid reserved
3 Tb. lemon juice
2 Tb. tahini
1 clove garlic, chopped
1 tsp. salt
black pepper
2 Tb. olive oil
parsely, chopped (opt.)

In a blender or food processor, pour garbanzo beans into blender with chopped garlic. Add lemon juice, tahini, chopped garlic and salt in blender. Blend until creamy and well mixed.

Transfer the mixture to a serving bowl or storage container. To serve, sprinkle with pepper and parsley, and drizzle olive oil over the top.

Cream of Mushroom Soup

Stephanie — Mon, 09 Jan 2012 22:03:59 +0000

I love fresh mushrooms, particularly when they are cooked. I don’t like canned mushrooms very well. My love for mushrooms is a learned skill. In college I decided I really wanted to like mushrooms. So I taught myself, how, I’m not entirely sure. But it worked, and they are a staple in my cooking. (Olives are next on my list to teach my palate to like. So far the class isn’t going too well.)

However, when I think of cream of mushroom soup, I usually think of the condensed variety served up from a can, and used in quick casserole cooking. Not terribly appetizing to me. But, when I found this recipe, I knew I had to try it. My husband and I both loved it. It’s already been repeated and there are plans to make another pot this week.

Give this light version a try. It’s perfect for a first course. Though I’m certain it would make a lovely lunch served up with a fresh green salad. (Please don’t let the dullness of the photo dissuade you from trying this recipe. It’s truly a wonderful soup!)

CREAM OF MUSHROOM SOUP
(slightly adapted from Comfort Food Fix by Ellie Krieger)
Print This Recipe

1 Tbsp olive oil
1 onion, chopped
2 cloves garlic, minced
10 oz button mushrooms, thinly sliced
10 oz cremini mushrooms, thinly sliced
3-4 c. beef broth (depending on how thick you want the soup)
1 1/2 tsp chopped fresh thyme, or 1/2 tsp dried thyme
1/4 c. dry white wine
1 tsp salt
1/4 tsp freshly ground black pepper
3 Tbsp heavy cream

Heat the oil in a soup pot over medium heat. Add the onion and cook, stirring occasionally, about 4 minutes. Add the garlic and cook, about 1 minute. Add the mushrooms and cook until they release most of their liquid, 7 to 8 minutes.

Add the broth and thyme and bring to a boil. Reduce the heat and simmer for 10 minutes. Stir in the wine, salt, and pepper and cook for 3 minutes. Turn off the heat and cool slightly. Using an immersion blender, puree the soup until it is mostly smooth. (Alternatively, in 1 c. amounts you can blend the soup in a blender.) Stir in the cream and warm through.

Serves 4.

Flour-less Peanut Butter Chocolate Chip Cookies

Stephanie — Fri, 06 Jan 2012 15:47:23 +0000

I know the flurry of holiday baking is behind us and we’re looking to tighten our belts and say “no” to sweets. But sometimes you just need a sweet fix. Or perhaps you need a little something to share with company or to bring to a gathering. How about five-ingredient flour-less cookies?! Not only are these quick to mix up, but they are awfully tasty as well. We are fans of peanut butter and chocolate around here, so one night when we “needed” an after dinner sweet treat, I made these. This recipe is definitely a keeper.

I found this recipe in the October issue of Every Day With Rachael Ray magazine. In keeping with how I approach dessert recipes, I cut back on the sugar by 1/3 of a cup. I thought the cookies were perfectly sweet that way, allowing the peanut butter and chocolate flavors to shine through. But, feel free to up the sugar if you like your sweets super sweet. Additionally, I’ve made these egg-free by making a flax gel to replace the egg (1 Tbsp ground flax seed + 3 Tbsp hot water whisked together and set aside for a few minutes to gel). The texture was slightly different with the flax gel in place of the egg, but the flavor was just as good.

FLOUR-LESS PEANUT BUTTER CHOCOLATE CHIP COOKIES
(from Every Day With Rachael Ray, Oct. 2011)
Print This Recipe

1 cup peanut butter
2/3 cup brown sugar
1 egg
1 teaspoon baking soda
1/2 cup chocolate chips

Beat first 4 ingredients with a mixer. Stir in chocolate chips. Drop rounded Tablesoons of dough 2 inches apart on a parchment-lined cookie sheet. Bake at 350°F for 10 minutes. Let cool on pan.

Makes 16 cookies.

Broccoli Cheddar Soup

Stephanie — Thu, 05 Jan 2012 12:16:23 +0000

It’s officially winter now. Snow is clinging to the trees. The short walk to my car is a bit treacherous with icy patches. Wind whistles around the house and pushes its way through the cracks in my old, leaky windows. And when I approach the kitchen each evening, soup is often my first thought. Alas, my husband is not as much a lover of soups as I am. However, over the three and a half years we’ve been married, I’ve been slowly bringing him around by concocting soups that cause the memories of canned soups to fade away. While I won’t serve soup every single night, I make sure it gets a good rotation in our dinners.

If you’re at all like me and love a good soup or stew on these blustery, winter evenings, then stay tuned throughout the month of January as we hope to bring you several new recipes. (One minor aside, I don’t think soup generally photographs well at all.)

Health and added veggies and fruits are often top priority at the start of the new year. We all want to make changes and somehow the turning of the calendar year creates a perfect clean slate opportunity. Broccoli Cheddar Soup might not come to mind as a thoroughly healthful soup, but when Food Network’s Ellie Krieger is the brains behind the recipe, it’s bound to be a lightened up version. This soup takes just a bit longer as you make a simple cheese sauce to add to the soup, but it’s definitely worth the effort. For a quicker prep, I used frozen broccoli florets.

BROCCOLI CHEDDAR SOUP
(from Comfort Food Fix by Ellie Krieger)
Print This Recipe

2 tsp olive oil
1 onion, chopped
1 clove garlic, minced
1/4-1/2 tsp ground nutmeg (opt.)
1 large head broccoli, florets and tender part of stem chopped (about 6 cups)
3 c. chicken broth
2 c. milk
2 Tbsp flour or cornstarch
1 1/4 c. lightly packed shredded sharp cheddar cheese (5 ounces)
1/2 tsp salt, plus more to taste
1/4 tsp freshly ground black pepper, plus more to taste

Heat the oil in a soup pot over medium heat. Add the onion and cook, stirring, until softened and translucent, about 4 minutes. Add the garlic and nutmeg and cook for 30 seconds. Add the broccoli and chicken broth and bring to a boil. Reduce the heat to medium low and cook until the broccoli is tender, about 5 minutes. Remove from the heat and cool slightly, about 15 minutes.

Meanwhile, in a small saucepan, whisk together the milk and flour/cornstarch, until dissolved. Heat the mixture over medium-high heat, stirring constantly, and bring to a gentle boil. Reduce the heat to medium low and cook, stirring occasionally, until the mixture has thickened, about 3 minutes. Add one cup of the cheese and cook, stirring, until melted, 2 minutes more. Removed from the heat and cover to keep warm.

Use an immersion blender and puree the broccoli mixture, until it is mostly smooth with a few chunks. (Alternatively, if you don’t have an immersion blender, puree one cup at a time in a blender.) Stir in the cheese mixture, season with salt and pepper, and cook over low heat until warmed through. Serve topped with the remaining cheese. Serves 4.

2012 Question

Alaina — Wed, 04 Jan 2012 15:04:25 +0000

Hi. My name is Alaina and I used to menu plan.

When the new year starts, I always feel ambitious and inspired. I want to try new things and more than anything, I want to be a regular menu planner. I know it would make life easier because…true confession…I used to be a fairly successful weekly menu planner (do you like weekly or monthly plans?). Now, I occasionally make out a list and even less occasionally actually stick to it. WHY? I honestly don’t know. Life happens, I get busy, there are a lot of poor excuses.

So, once again, I’m here at the beginning of the year and ready to dive in on menu planning. I know it will save money, reduce stress, and mean healthier eating for our family. I’m a little weary of failing and really, really want to be successful. So – I have two questions for you today that I hope it will be helpful to other readers.

1) Do you menu plan? How often? (Answer on the poll.)

2) What makes you successful (your top couple of tips)? (Please share in the comments.)

Ooh, can I add a third…pretty please…

3) Do you use any type of menu plan sheets, websites, recipe sites, freezer meals etc?

Yes, I realize that was about 5 extra questions not-so-subtly masked in one question.

Please, please help a girl who desperately wants to be back in the menu planning game.

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