to add a little fruit to my dessert tonight, decided to make this grilled curried mangoes.

Ingredients

• 2 large mangoes
• 1/2 tablespoon extra virgin olive oil
• 1/8 teaspoon salt
• 1/2 tablespoon curry powder
• 1-1/2 tablespoons sugar

Preparation

Preheat an outdoor grill, indoor grill or stovetop grill pan to medium-high.

Peel mangoes. To cut mangoes, slice off one of the pointed ends on one of them and stand it up on a cutting board. Using a sharp knife, make a cut from top to bottom, removing one of the wide, rounded sides of the mango from the center pit but keeping the side intact. Repeat with the other side. Also cut away any of the mango flesh around the narrow edge of the pit; reserve that flesh for another use. Repeat with the remaining mangoes.

Mix the olive oil and salt in a bowl and add the mango halves. Use your hands to mix thoroughly so that all the mango pieces are evenly coated with the mixture.

Grill the mango halves for a minute on each side, using a large spatula to turn them.  Remove them to the jelly-roll pan.

Mix the curry powder and sugar and evenly sprinkle half on the mango halves. Turn the mango halves over and sprinkle the remaining curry mixture on the other side.

Return the mango halves to the grill for 30 seconds on each side. Remove the mangoes to use the pan again.

Serve immediately. For advance preparation, you may do the first grilling before serving time, then add the curry mixture and do the second grilling right before serving.

________________________________________________________________________________
original recipe from Perfect Light Deserts: Fabulous Cakes, Cookies, Pies, and More Made with Real Butter, Sugar, Flour, and Eggs, All Under 300 Calories Per Generous Serving by Nick Malgieri and David Joachim (cookbook)

Venezia: Food and Dreams

Venezia: Food and Dreams.  While Venezia contains a number of uniquely delicious recipes, it cannot be called cookbook but perhaps more appropriately referred to as a work of art. It is among the most beautiful books I’ve seen with a flower and food decorating the cover which is so inviting it also comes with a black velvet ribbon bookmark.

The dedication page reads, “For Venice – may you stand strong and beautiful forever.” The full-color,page filled photographs by Manos Charzikonstantis are spectacular. I absolutely love this beautiful work of art! The pages are beautiful works and this is a book to treasure as well as dream about.  Now I want to go to Venice!

On the surface, it doesn’t seem like writing a cookbook would be much of an adventure, however, for me it most certainly will be.  You see, my mom was recently diagnosed with Alzheimer’s.  I’m not exactly sure of what to expect, or how long things will continue to be “normal”, but I do know that I want to hold onto her for as long as I can. 

My mom and I have cooked together for as long as I can remember.  I can recall helping out in the kitchen of my Grandfathers restaurant when I was probably no more than 3 or 4 years old.  I learned to cook by watching, and doing.  Never by measuring!  We have family recipes that go back for generations, but have never been written down!  If there is something new I want to try that my mom has made before she can never tell me how to do it, she say’s “I have to show you”.  It has always been fun and I cherish the time spent cooking with my mom.  We laugh, we chop, we drink wine (well, in mom’s case….beer).  We create memories.   Memories that are suddenly very fragile, and at risk of being lost forever for my mom.  God, I don’t want that to happen.  But I know it will. 

So, while mom’s “moments” as she calls them are still at a minimum, I’ve decided to write a cookbook with her.  I want to create more memories in the kitchen, and write them down as we go along.  I want to collect recipes in a book so that when mom is gone and I can’t remember exactly how she did it, I will have her there with me on the pages of my book, taking me through it step-by-step. 

This project is for my mom.

Hot on the heels of  ‘Life’s a Beach Cottage – Second Helpings’, comes ‘Shiny Happy People’, one of the most beautiful cook books I’ve ever laid eyes on and which definitely looks set to follow in the successful foot steps of previous publications.
There’s no stopping Neil Roake these days, as he celebrates food and friends in a gastronomic explosion of colour, exquisite photography, whimsical illustration and witty ‘word salad’!

My grubby paws are itching for a copy and this is definitely on my ‘from me, to me’ xmas list…
get your copy at Exclusive Books for R320.

Okay, yes, I know it’s Monday… I had the cook book picked out, and the recipe, and I took the picture on Friday … and then was completely sidetracked by Saturday’s events.  So, it’s Food for Friday on Monday.  It’ll still be tasty!

I had to restrain myself from jumping and squealing when the mailman rang my bell this morning to deliver a parcel from my parents back in Ontario on Lawless Lane Farm.  Well, I restrained myself long enough to take the heavy package from his hands, say thanks, and let him go on his merry way delivering mail… then I squealed once the door was shut.

I opened the box and what did I find – a nature spirit card with a letter from my mom, a gorgeous cookbook from my Mom’s trip to Scotland in September called Maw Broon’s But an’ Ben Cookbook, a fruitcake made with my great grandmother’s recipe well-soaked in brandy, and the lovely results of my mom’s canning this fall which consisted of zucchini relish, zucchini pineapple marmalade, my great aunt Peggy’s famous green tomato chutney, and my mom’s famous apple jelly made from the heirloom apples from the farm’s orchard. Thanks mom!

I usually also get maple syrup which my dad harvests every winter from his Sugar Maples and Yellow Birches in the old growth forest half of his 82 acres, but I’m well stocked up on jars of it from my visit last winter. He boils it outside in the snow over a woodstove. You can probably tell without my saying it, but my parents are regulars at their local farmer’s market. My mom was finally able to send me some pictures as they only have dial-up internet which hates image files and videos. So I’ve also added some Lawless Lane Farm pictures of my dad with his trusty dog at his heels and of their baby Dexter cows, aren’t they just the cutest?!

After years of experimenting with a wide array of chili recipes from books, websites and word of mouth, I am proud to say my search for the perfect chili has ended. All thanks to a little wedding gift I received called “Bride & Groom: First and Forever Cookbook” by Mary Corpening Barber & Sara Corpening Whiteford. I’ve been talking it up for a while now, so I figured I should pass along this killer recipe to all my friends.

If you are like me and prefer a more soupy chili rather than one that’s totally chunky and has no sauce… you’re search too has ended. This chili recipe is so unbelievably flavorful and feeds an army. Ok maybe not an army but it will totally feed a Boy Scout troop, no doubt.

I typically make my chili in the morning or early afternoon and let it sit so that the flavors develop even more. Before I’m going to serve it, I just heat it up for a few.

Here’s the dish on Texas Chili:

Whatcha Need:

1 Tbs. Bacon Grease or Vegetable Oil

2 Medium Yellow Onions, chopped

3 Tbs. Chopped Garlic

3 Tbs. Chili Powder

2 Tbs. Paprika

1 Tbs. Cumin

2 Tsp. Dried Oregano

1 lb. Ground Beef Chuck

1 lb. Italian Sausage Links, removed from casings and crumbled

2 Tsp. Kosher Salt, plus more as needed

2 cans (28 oz, each) Crushed Tomato Puree

1 can (15 oz.) Kidney Beans, rinsed and drained

1 can (15 oz.) BBQ Baked Beans, drained

1 Tbs. Minced Canned Chipotle Chilies in Adobo Sauce, plus more as needed

Heat the bacon grease (or vegetable oil) in an 8 quart heavy bottomed stockpot over medium heat. (I always use vegetable oil.) Add the onions and garlic and cook, stirring occasionally, until tender, 7 to 10 minutes. Add the chili powder, paprika, cumin and oregano and stir until the spices are well combined. Add the ground chuck, sausage and 1 tsp. of the kosher salt. Increase the heat to medium-high and cook the meat, stirring frequently, until cooked through, 8 to 10 minutes. Stir in the remaining ingredients. Reduce the heat to low, cover, and simmer, stirring occasionally for 1 hour. Adjust the seasonings with more kosher salt or chipotle chiles if necessary (I add a bit more of the chiles).

Serve the chili with some of these fixin’s:

Grated Sharp Cheddar Cheese

Chopped Green Onion

Sour Cream

Crumbled Corn Chips/Tortilla Chips

Red Pepper Flakes

Chopped Jalapeno Chiles

Cornbread

This recipe is so tasty that you really don’t need any fixin’s at all, but it does make a lot. So if your not making this for a big crowd, you will have tons of leftovers and might want to switch things up a bit by adding some of the fixin’s for your leftovers.

I like it best with some shredded cheddar (my hubby prefers no fixins) and we either dip tortilla chips in it or eat it with some cornbread.

This is a great dish to bring to a World Series Party, Superbowl Party or to a Potluck Dinner. We like to have it on a cold rainy “stay inside” weekend while watching shows we DVR’d during the week, movies or re-runs of our fave 80’s shows.

Enjoy and let me know what you think. I’m certain that your search for the “perfect” chili has now ended.

Do you follow me on Twitter? @kdevito

m & i took a last minute trip to the dc hood and what better thing to do than to drop in on family? so, after a 4-hour drive south, my cuz and her kitman greeted us with open arms and a warm hearty meal! this wonderful recipe she got from her girlfriend was amazingly light but extremely flavorful.

thanx cuz for an awesome meal and passing along the recipe so i can make it for thanksgiving dinner!

COUSCOUS

Grain Ingredients

• 3 cups pearl couscous
• 3 cups warm water
• 1/2 – 1 teaspoon salt
• 3 tablespoons extra virgin olive oil
• 3 tablespoons butter or extra oil

Grain Preparation

Prepare the grain per instructions on package with ingredients above.

SEAFOOD AND A FRESH TOMATO SAUCE

Sauce Ingredients

• 3 cloves garlic, finely chopped
• 2 tablespoons extra virgin olive oil
• 1-1/2 pounds large ripe tomatoes, peeled (see TIP below) and chopped
• sea salt and pepper
• 2 teaspoons sugar
• 1-1/4 inches fresh ginger root, grated, or crushed in a garlic press to extract the juice
• pinch of chili flakes or powder *optional
• 1 can (14-ounce) chickpeas, drained
• 1-1/2 pounds fish steaks or fillets, skinned (any firm white fish) ~ try catfish or tilapia fillets
  
• 1/2 pound large shrimp, shelled
• 1/3 cup chopped flat-leaf parsley

Sauce Preparation

Saute the garlic in the oil for a few seconds. Add the tomatoes, salt, pepper, sugar, ginger, chili if using, chickpeas and simmer 15 minutes.

Put in the fish and cook 3-4 minutes. Add the shrimp and cook 3-4 minutes more, or until the fish flakes when you cut into it. Add the parsley towards the end.

Serve hot, poured over the hot couscous.

________________________________________________________________________________
original recipe from The New Book of Middle Eastern Food

*** TIP on Foodnetwork.com: Peel Tomatoes

To peel a tomato, first use your paring knife to cut out the stem. Then slice a shallow X in the bottom (blossom) end.

Using a slotted spoon, plunge the tomato into boiling water for a few seconds, then plunge it into a bowl of iced water. This will stop the tomato from cooking and further loosen the skin.

Remove the cooled tomato and peel away the skin. This same technique can be used for ripe peaches.

This week I went to Borders, one of my favorite book stores in New York City, close to Madison Square Garden.  I was so impressed with the amount of chocolate books they have. They are really expensive, but you get your money’s worth with all those delicious chocolate recipes and photos. In fact, I spent a lot of time there having fun and collecting some material that I would like to share with you.

A Year in Chocolate – 80 recipes for holidays and special occasions, by Jacques Torres, was one of the books that most called my attention. Do you see the illustrations on the cover? Pay attention to what is suggested:

• Happy New Year: time for hot chocolate
• Spring Easter baskets
• Ice Cream sandwiches for Summer
• Halloween: trick or treat?

The world-renowned pastry chef and chocolatier, Jacques Torres, presents us with a calendar’s worth of treats sure to make every celebration of the year more luciously enjoyable. All the holiday classics are in the book. Valentine’s Day bonbons, a molded chocolate Easter Bunny, ice cream sundaes for the Fourth of July and chocolate Caramel Corn for Halloween.

Adapting all his recipes for the home cook, Jacques Torres showcases his favorite chocolate creations – from traditional French pastry to classic American treats.

With 150 ecstasy-inducing photos of the finished dishes, A Year in Chocolate is the chocolate cookbook that has to be on your kitchen table. If you are a professional chocolatier or a chocolate seller, this book is also a good source of inspiration to find creative ways to promote chocolate recipes according to the seasonal sales.

Where to buy:

• Borders Book Store $35.00
• Barnes&Noble $35.00 or $25.20 (member price)
• Amazon.com $23.10

Making Artisan Chocolates, by Garrison Shotts, includes more than 40 recipes for chocolates, truffles, and confections using spices, vegetables, fruits and herbs for flavor. It also features tried-and-true culinary tips, techniques and methods for homemade confections every time.

Today’s chocolates have gone upscale, mixing flavors such as chili peppers, caramel or wasabi with high-quality bittersweet or imported chocolate. But creating such mouth-watering confections no longer requires a cooking degree and Making Artisan Chocolates will teach you all the inside tips, techniques and methods for making designer-quality chocolates at home. Once only available to pastry chefs, the techniques shown in the book will help you create chocolate to rival those found in upscale retail stores and chocolate shops.

Forget milk chocolate candy bars – the recipes in this book combine daring and unusual flavors to create truly unique culinary creations using ingredients such as vanilla beans, mint and fresh raspberries.

Where to buy:

• Borders Book Store $24.99
• Barnes&Noble $24.99 or $21.36 (member price)
• Amazon.com $16.49

The holidays are coming and along with them, my favorite “activity.”……eating!

I have been looking through all my stand-alone recipes, ripped from magazines that I have read and then thrown away.  However, there is one cook book that I am going through time and time again.  I am searching for something “old-fashioned” and similar to what my grandmother would have made.

The Ultimate Gullah Cookbook has one recipe that I am definitely going to make and bring to the family table this Thanksgiving.  Steamed squash that is seasoned with some Gullah Luv seasoning and also some drippings from the cooked bacon strips.  Not much of these drippings, but just a wee bit. 

Part of the key to steaming this squash is to remember that squash produces its own water, so add as little as you can.  And seasoned with Gullah Luv, I will be the star at the Thanksgiving table this year.

I want to help the women of East Anglia encourage their men folk to cook.

I was twittering away, when one of the tweets I received, was from a lady on holiday relaxing, whilst her husband was cooking dinner. 

Nothing unusual about that you might think.  A kind and thoughtful gesture and away from the barbeque!

Unfortunately after a very short time, emergency help with the rice was called for, so moment lost!  

So, rather sadly, his kind offer didn’t appear to be matched by his skills, and the lady in question was in distress.

So how about it, let’s create a bullet proof cook book for men?  More sophisticated than beans on toast, tastier than a bacon ‘sarnie’, and something that will ‘wow’ the ladies.

I’ll put together an e-book of the top 10 dishes for blokes to cook, if you can provide the recipes.

It will require engineering details like a Haines car manual.  Then, specific information on where to get the parts from, and a thorough description of which are the correct tools to use.  And finally, details of the sequence in which to construct the masterpiece.

Think Meccano for cooks!

Are you up for the challenge?

Send your recipes to jonathan@fcgconsultancy.co.uk.  I’ll credit your details and circulate the e-book to everyone who submits a recipe!

I always say “its not that I can’t cook, it’s just not a priority”  Well on my journey towards TOTAL LIFE PROSPERITY cooking is becoming more of a priority. While I was on twitter I came across a new book called Diva Dishes by Rosa Mack Dokes.

Description: Diva Dishes is a collection of fabulous Creole cuisine that has been designed especially for the glamorous, with short cuts in preparing flavorful decadent delights in a seductive manner. These Diva Dishes will not only melt in your mouth, but will also melt the heart of any suitor. If the myth is true that food is in fact the way to a man’s heart, then here in this cookbook you hold the key to unlock the pathway.

 *someone should buy me this. Thanks in advance

As the second (self-published, mind you) cook book comes to a close I’ve been thinking about what I’m going to do for the next one. I don’t know why, because it usually takes me until the end of the summer to recover from the previous one. But my first book was just a plain jane collection of recipes that I did from my mother’s favorite recipes that she has, and then everyone wanted another book, so the second is all desserts. I know I really want some kind of theme but I have yet to really come up with something that blows my socks off.

I’ve thought about doing something movie themed, or holiday, or even a particular type of food like soup, but all of those just seem kind of boring, so I’m still at a loss for what to focus on. If you have any suggestions, I’m more than happy to entertain them. I think I’ve had all the creative juices sucked out of me from the past few month’s work.

I guess I have a while to think about it since it’s my own timeline I’m working with.
I also have to praise where I do my books. Blurb.com has a wonderful free software that is extremely helpful in making a book of any type and size. Although they can get a little expensive, they look very professional and when printing pictures the high quality paper makes them look excellent. I was really happy with the quality of the construction of the book and it made the perfect Christmas gift for all the family members.
That’s it for my personal commercial.

Aplikacja zaprojaktowana dla Adobe, wykonana w technologii AIR. Można ją ściagnać tutaj.

i’ve been having way too many thoughts about desserts this week that i even considered baking! this morning i woke up determined and went to my local b&n to pick up a copy of a light dessert cookbook, Perfect Light Deserts, that is used in ICE’s cooking class “Low-Calorie Baking.” (Nick teaches there too!) unfortunately b&n didn’t have it in stock.

since i was there anyway, thought i’d find out if duff’s Ace of Cakes: Inside the World of Charm City Cakes book will actually be IN THE STORE on tuesday, october 20 when his book is available. they said YES! now, i know i can save money by ordering it online or preordering it but you know, sometimes you just can’t beat instant gratification! the only thing i can be bummed about is that it didn’t come out earlier so i could have brought it to the Ace of Kids event last week for duff to sign! anyhoo, i put in my order and will get an email as soon as it is in!

still with a hankering to bake, i decided to dig up an old recipe i used a while back … probably the first thing i ever baked: pumpkin loaf. not really dessert but a favorite and has warm memories. back in the days of elementary education training, i was a teaching assistant for a third grade class. i loved the kids and their families. when the semester ended, i was so sad. one of the students, jake’s mom gave me a “good-bye” gift of homemade pumpkin loaf. the first time i tasted her pumpkin loaf was at our class’ pre-thanksgiving meal. oh my! is it bread? is it dessert? who knows? who cares! it was AMAZING! years, years later when i bought my first cookbook, i found a recipe of pumpkin loaf so i tried it. not bad! so here’s the recipe with a few tweaks. remind me that if i ever bump into jake’s mom again, i need to ask her for her recipe … it will always be, in my mind, the best pumpkin loaf i’ve ever had!

Ingredients

• 1 cup all-purpose flour
• 1 cup packed brown sugar
• 1 tablespoon baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground ginger
• 1 cup canned pumpkin
• 1/2 cup skim milk
• 2 egg yolks
• 1/3 cup oil
• 1 cup all-purpose flour
• 1/2 cup pumpkin seeds

Preparation

Preheat oven to 350 degrees F. Grease the bottom and 1/2 inch up the sides of a 9 x 5 x 3-inch loaf pan; set aside.

In a large mixing bow combine 1 cup flour, the brown sugar, baking powder, cinnamon, salt, baking soda, nutmeg, and ginger. Add pumpkin, milk, eggs, and oil. Beat slowly till blended. Beat faster for 2 minutes. Add the 1 cup flour; beat till blended.

Spoon batter into prepared pan. Sprinkle pumpkin seeds on the top. Bake in a 350 degree oven 60 to 65 minutes or till a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove loaf from pan. Cool completely on a wire rack. Wrap and store overnight.

________________________________________________________________________________
original recipe from Better Homes and Garden Cookbook®: New Cook Book: Pumpkin Bread

books
- Ace of Cakes: Inside the World of Charm City Cakes by Duff Goldman and Willie Goldman (cake art book)
- Perfect Light Deserts: Fabulous Cakes, Cookies, Pies, and More Made with Real Butter, Sugar, Flour, and Eggs, All Under 300 Calories Per Generous Serving by Nick Malgieri and David Joachim (cookbook)

cooking class at The Institute of Culinary Education

A friend of mine had recently given me this book. We were meeting at Loving Hut, a fully vegan restaurant in Glendale I highly recommend trying, to hang out. He is a frequent reader of my blog, thanks Robert, and suggested trying out some of the recipes in this book.

I will say we both laughed about the way in which the index is written. If you cannot find what you are looking for you may want to add the word “vegan” to the front of what ever you are looking for… Don’t let that discourage you, The Complete Idiot’s Guide to Vegan Cooking does have a lot of good recipes and helpful information about a vegan diet.

Delicious, health promoting recipes are not all you find between the covers of any cookbook.  The evolution of our philosophy toward food is clearly evident.  We have available to us the latest in the disease fighting properties of many different foods.  Lower your risk of developing illness from cancer to heart disease.  Read your cookbooks – find what works for you, and look at good foods as one of life’s great pleasures.

Food and Health have been my October focus.  The recipes for chicken soup, a must for all that ails you, comes from time tested family traditions.  The Oatmeal cake is easy,  and an important take away from the flour ingredient is the additional fiber obtained by way of Steel Cut Oatmeal Flour.  Use this for all your cookies, breads and cake recipes.

Chef Todd’s Meatloaf is the fancy version for guests or the in-laws.  The take away in this recipe is the inclusion of vegetables and I’ve found the garlic and salt paste to give the best results for both the garlic and the coarse salt.

My Favorite Cook Books… for you and  your kitchen!

The decisions you make about food affect how you feel today and how well you live tomorrow. – Mayo Clinic

• THE MAYO CLINIC WILLIAM-SONOMA COOKBOOK My favorite cookbook – this book provides simple information on the role food plays in our general health.  Then it describes how to get the most out of your food.  The Julia Child Cookbook Award Winner – The Gingered Carrot Soup, served cold or hot is amazing.

GINGERED CARROT SOUP

Since carrots are available year-round, this soup works well for every season.  In cold weather, serve hot.  In warm weather, serve it cold. Together with Quick Brown Bread, makes a body happy…

1 TABLESPOON OLIVE OIL

6 LARGE CARROTS, PEELED AND CUT INTO CHUNKS

1 ONION, THINLY SLICED

2 CELERY STALKS, THINLY SLICED

3 TABLESPOONS CHOPPED CELERY LEAVES

2 CUPS WATER

2 CUPS CANNED VEGETABLE BROTH

1 SLICE WHOLE WHEAT (WHOLEMEAL) SANDWICH BREAD, TORN INTO BITS

1/4 CUP NONFAT EVAPORATED MILK

1/2 CUP THINLY SLICED GREEN (SPRING) ONION TOPS

2 TABLESPOONS GRATED FRESH GINGER

In a large saucepan over medium heat, heat the oil.  Add carrots, onion, celery, and celery leaves.  Saute for 5 minutes.

Stir in the water, broth, and bread.  Increase heat to high and bring to a boil.

Reduce heat to low, cover, and simmer until the carrots are tender, about 20 minutes.

Transfer the soup – in batches, if necessary – to a blender or food processor and puree until smooth.

To serve hot, return the soup to the saucepan and stir in the milk and green onions.  Reheat for a moment over low heat, not letting the soup boil, then stir in the ginger.  Ladle into individual bowls.

To serve cold, pour into a large bowl and stir in the milk, green onions and ginger.  Cool to room temperature, then cover and refrigerate until chilled thoroughly.  Ladle into individual bowls.

May your eyes TWINKLE…

QUICK BROWN BREAD

Preheat oven to 400 Degrees F

Coat a medium loaf pan with nonstick cooking spray.

2/3 CUP RYE FLOUR

2/3 CUP WHOLE WHEAT FLOUR (WHOLEMEAL)

1/2 CUP CORNMEAL (MAIZE FLOUR)

2 TEASPOONS BAKING SODA

1 CUP LOWFAT BUTTERMILK

1/3 CUP MOLASSES

1/3 CUP PRUNE PUREE

1 EGG

1/2 CUP RAISINS

Into a large bowl, sift together the rye flour, whole wheat flour, cornmeal, and baking soda.

In a medium bowl, whisk together the buttermilk, molasses, prune puree, and egg until smooth.

Add buttermilk mixture to the dry ingredients ans stir until blended; the batter will be quite thin.  Stir in the raisins.  Pour into the prepared pan.

Bake until the loaf has risen to the top of the pan and a skewer inserted in the center comes out with just a few moist crumbs on it.  40 – 50 minutes

a simple solution to eating well…

• THE NEW MAYO CLINIC COOKBOOK James Bear Foundation Book Award Winner 2005.  I’m hooked on the Three-Grain Raspberry Muffins!

THREE GRAIN RASPBERRY MUFFINS

Preheat oven to 400 Degrees F

Line a 12 Cup muffin pan with foil paper liners.

1/2 CUP ROLLED OATS

1 CUP PLAIN SOY MILK

3/4 CUP ALL PURPOSE FLOUR 1/2 CUP CORNMEAL (stone-ground)

1/4 CUP WHEAT BRAN

1 TABLESPOON BAKING POWDER

1/4 TEASPOON SALT

1/2 CUP DARK HONEY

3 1/2 TABLESPOONS CANOLA OIL

2 TEASPOONS GRATED LIME ZEST

1 EGG, LIGHTLY BEATEN

2/3 CUP RASPBERRIES

Any sweet berry, from raspberries to blueberries will do!

In a large microwave-safe bowl, combine the oats and milk.  microwave on high until the oats are creamy and tender, about 3 minutes. Set aside.

In a large bowl, combine the flour, cornmeal, bran, baking powder, and salt.  Whisk to blend.  Add the honey, canola oil, lime zest, oats mixture, and eggs.  Beat just until moistened but still slightly lumpy.  Gently fold in the raspberries.

Spoon the batter into the muffin cups, filling each cup about two thirds full.  Bake until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.  16 to 18 minutes.  Transfer the muffins to a wire rack and let cool completely.

I love this muffin for a quick breakfast before my bike ride…

• THE COMPLETE EVERYDAY COOKBOOK 1971 Westport Corp. New York – The Fresh Peach Pie and The Springtime Carrot Cake with a Citrus Frosting  are not to be improved upon.

FRESH PEACH PIE

Preheat oven 450 Degrees F (for the first 15 minutes) – Reduce heat to 350 Degrees bake for 35 minutes.

1 RECIPE PASTRY FOR 8 INCH PIE

2/3 CUP SUGAR

3/4 TEASPOON NUTMEG

1/4 TEASPOON SALT

2 TEASPOON CORNSTARCH

1 EGG YOLK, SLIGHTLY BEATEN

3 – 4 CUPS SLICED PEACHES (I leave the skins on)

2 1/2 TABLESPOONS BUTTER OR MARGARINE, MELTED

2 TABLESPOONS EVAPORATED MILK

2 TEASPOONS LEMON JUICE

Line an 8 inch pie plate with one-half the pastry.  Blend together sugar, nutmeg, salt and cornstarch.  Blend in egg yolk.  Add remaining ingredients and mix thoroughly.  Pour into pastry lined pie plate.  Cover with lattice top.  Bake in a hot oven (450 Degrees F) 15 minutes; reduce temperature to 350 Degrees F and continue baking 35 minutes.  Remove and cool.

This peach pie will leave them speechless!

SPRINGTIME CARROT CAKE

Preheat oven to 300 Degrees F

1 1/2 CUPS SALAD OIL

1 CUPS SUGAR ( Feel free to substitute )

3 1/2 TABLESPOONS HOT WATER

5 EGG YOLKS

2 1/2 CUPS SIFTED CAKE FLOUR

2 1/2 TEASPOON CINNAMON

1 1/2 TEASPOON NUTMEG

1 1/2 TEASPOON BAKING SODA

1/2 TEASPOON SALT

1 1/2 CUPS GRATED RAW CARROTS ( 3 Large )

1 CUP FINELY CHOPPED NUTMEATS ( Pecans )

5 EGG WHITES

Combine salad oil, sugar, hot water and egg yolks; beat on low speed of electric mixer until well blended, do not over beat.  Sift together flour, cinnamon, nutmeg, soda and salt.  Add egg yolk mixture alternately with carrots and nutmeats ( Pecans ) to dry ingredients, blending well after each addition.  Beat egg whites until they stand in stiff peaks but are not dry; fold carefully into cake batter.  Pour batter into 3 well greased 8 or 9-inch round cake pans and bake in warm oven  ( 300 Degrees F )  for 50 to 60 minutes, or until done.

The lightest carrot cake I have ever tasted…

If you decide on a frosting, flavor with orange zest and orange juice – Yum.

• IN THE KITCHEN WITH ROSIE Oprah’s Favorite Recipes – The best Sweet Potato Pie.

SWEET POTATO PIE

Preheat oven to 350 Degrees F

A natural replacement for the all to common Pumpkin Pie…

BAKING SWEET POTATOES

SCRUB AND DRY THE SWEET POTATOES.  PRICK THE SURFACE OF EACH POTATO 4 TIMES WITH THE A FORK.  PLACE THE POTATOES ONTO THE CENTER RACK OF THE OVEN AND BAKE FOR ABOUT 1 HOUR, UNTIL TENDER.

FOR THE CRUST

LIGHT VEGETABLE OIL COOKING SPRAY

2 CUPS GRAHAM CRACKER CRUMBS

2 TEASPOONS GROUND CINNAMON

1 LARGE EGG WHITE

FOR THE FILLING

4 BAKED MEDIUM SWEET POTATOES

6 LARGE EGG WHITES

1/4 TEASPOON GROUND NUTMEG

1/4 TEASPOON GROUND CLOVES

1/4 TEASPOON ALLSPICE

1/4 TEASPOON GROUND GINGER

2 TABLESPOONS PURE VANILLA EXTRACT

5 TABLESPOONS PURE MAPLE SYRUP

1 TABLESPOON HONEY

6 OUNCES LIGHT CREAM CHEESE

1/4 CUP FRESHLY SQUEEZED ORANGE JUICE

Spray a 10 inch round pie pan 3 times with vegetable oil to coat.

Put all the remaining ingredients for the crust in a bowl of a food processor.  Pulse 5 times.  Transfer the mixture to the prepared pan and press down firmly, spreading the crumb crust until it covers the bottom evenly.

Peel the sweet potatoes, then put them in a large mixing bowl and mash them with a fork.  Transfer the potatoes to a blender and add all the remaining filling ingredients.  Whip until the mixture is smooth and frothy, scraping down the sides as necessary so all ingredients are blended.  Pour the filling into the crust.

Bake for 30 to 45 minutes, until the center of the pie is firm and not sticky to the touch.  Transfer the pan to a rack and allow the pie to cool for 30 minutes, then refrigerate foe 1 hour.

Garnish each serving with a dollop of mock whipped cream and a sprinkle of ground nutmeg or cinnamon…

Serves 12

Fat per serving  3.8 grams

Calories per serving  141

This Sweet Potato Pie has it all… exactly what women want!

• JULIA and JACQUES COOKING at HOME Turkey and all that goes with…
• BAKING with JULIA I successfully made the Danish Braid years ago, and the memory is enduring – what more can you ask!
• WILLIAM SONOMA SPECIAL OCCASIONS Beautiful presentations.  Never a shortage of ideas.
• THE VINEYARD KITCHEN BY MARIA HELM SINSKEY Napa Valley represents!
• MARTHA STEWART COOKIES Take time with the kids and plan your attack.  175 cookies to make, to enjoy, and to give (or not).
• BISCUITS AND SCONES By Elizabeth Alston.  This was a gift from my beloved friend Ann, from England, although she wouldn’t ever tell me exactly which scone recipe she serves with tea…  my guess is the Welsh Currant Scone…

TIME IS A RIVER…AND BOOKS ARE BOATS.  MANY VOLUMES START DOWN THAT STREAM, ONLY TO BE WRECKED AND LOST BEYOND RECALL IN ITS SANDS.  ONLY A FEW, A VERY FEW, ENDURE THE TESTINGS OF TIME AND LIVE TO BLESS THE AGES FOLLOWING.

There is a reason these volumes survived, while others vanished.  – Dan Brown

ENJOY!

Ok… I.. ahh.. This is apparently a real cookbook.

Totally lost for words here… if it’s animal semen, it’s only slightly less disturbing, but if it’s man goo (don’t ask me why I could possibly be thinking that it’s human semen – but, just go with me on that one), you begin to wonder where the semen was harvested. It’s not like there’s a free range farm where men roam happily untill it’s milking season.

Is it possible that there is a farm where men are held in cramp cages forced to watch porn and ejaculate into milking aparatus.  If so, are there guerrilla vegans planning to free these poor buggers?

And why am I horny all of a sudden.

Great, now I’m horny and hungry.

Could this be the most perfect book in the world?

So the traditional recipe is creamed hamburg and drop biscuits. Its basically beef gravy and biscuits. I made this dish for the first time completely wasted and still made it out right. So here it goes:

Creamed hamburg:

1 onion
6 Tbsp Flour
2 Dashes Worcestershire
4 knorr beef boullion cubes in 1/2 cup hot water
1 1/2 cup of milk
1.25-2 lbs ground beef

Chop onion and fry until soft then set aside. Brown beef and add onion. add flour, and bullion. Add milk and simmer until thick. You can add some salt and pepper to taste, i used garlic pepper and sea salt. turned out rather well.

Biscuits:
2 C flour
1 T sugar
1/2 t salt
1/2 cup Crisco or butter
4 t baking powder
2/3 c milk
1/2 t cream of tartar

Mix them by hand in a large bowl, dollop onto a cooking pan and throw it into a 425 degree oven until golden brownish. you are good to go.

To serve crumble up 2-3 biscuits into a bowl and add the gravy beef to taste. This should serve 3-5 people. In the beef mix you can add extra milk and flour til you get the desired consistency. The concoction will taste a bit overpowering but mixes well with the biscuits. For a little kick add some hot sauce and cheddar when you serve and MM MMMM is it tasty.

Cost analysis:
2 lbs of beef at a local king sooper comes out to $6, assorted ingredients should total less than $.50 per serving making your cost per serving $2.00 or less per serving and youll have leftovers. Its rather delicous

happy cooking