Vanilla Panna Cotta with mixed berries

This year for our Independence Day cookout I decided to make panna cotta.  I first had panna cotta on our wild European vacation,  and it was love at first bite. It was simple to make that I felt a little guilty serving it to guests. Panna cotta is basically a dairy pudding made with gelatin, and it is extremely delicious.

Vanilla Panna Cotta

Ingredients

2 cups whole milk ( 1 percent will work as well)
1 tablespoon powdered gelatin
1/2 cup sugar
2 cups heavy cream
A pinch of salt
1 tbsp of vanilla extract
2 cups assorted fresh berries

Directions

1. Sprinkle geletin over milk in a saucepan and let stand for 3 to 5 minutes
2. Heat milk over medium heat until geletin dissolves approximately 5 minues.
3. Add cream sugar vanilla and salt and continue cooking mixture until sugar completely dissolves 5 - 7 minutes
4. Remove from heat and pour into containers. (I used plastic wine glasses from the dollar store and filled them approximately 2/3 full). Allow to cool and place in refrigerator to set.
5. Once set add mixed berries on top.

Irish Soda Bread

So We just had our annual Missions Convention at our church, and since we had newly appointed missionaries to Ireland visiting we prepared a meal featuring some Irish fair. I had the opportunity to tryout a new recipe that went over so well that I will be adding it to my repertoire permanently. Since St. Patrick's Day is just around the corner, I have decided to share.

Irish Soda Bread

INGREDIENTS:

4 cups of all purpose flour
4 tbs of sugar
1/2 tbs of Kosher salt
1 tsp of Baking Soda
4 tbs of butter (half a stick)
1 egg
1 tsp of orange or lemon zest
1 3/4 cups buttermilk
1 cup raisins or dried cranberries
flour for the raisins

DIRECTIONS:

Preheat the oven to 375 and line a cookie sheet with parchment paper.

Combine the flour, sugar, salt, and baking soda using a stand mixer with the paddle attachment. Cut the butter into small cubes and add to the flour mixture. Mix until combined.

In a separate bowl lightly whisk together the buttermilk, egg, and zest. Add the buttermilk mixture to the dry ingredients and mix until just combined.

Add flour to the cup of raisins or dried cranberries and mix until they are coated. Add the fruit to the dough and mix until thoroughly combined.

Turn the dough out on a well floured board or table and kneed it a few times. Make sure the board has plenty of flour as the dough will be sticky. Form into 2 - 4 loaves. (You can bake it as one large loaf but I find  the smaller loaves are easier to deal with. Place the loaves on the cookie sheet and cut an 'x' in the top of each with a serrated knife. Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean.

Cool on a baking rack and serve warm or at room temp.

Note: though not 'authentic' the combination of cranberries and orange zest is out of this world.

Stocking Up

So over the holidays, I was perusing my local Ocean State Job Lot when I came across an interesting cookbook. It's called "The Stocked Kitchen Cookbook" and after reading the back cover blurb I was intrigued. The cookbook  stated that with their one shopping list I could prepare over 100 different recipes. Hey I was game.

After reading the introductory pages and scanning some of the recipes, I decided to use their system. Though I would of course modify it because I can never leave anything alone.

The system is fairly simple, I'm sure most folks use a similar system but it was something I hadn't really thought about. The basic premise is that you have one master grocery list that contains everything you need to make all the recipes in the book. It's similar to using a build to list in a restaurant for ordering. Of course as I said before, some modifications needed to be made. For instance, the list included herbs de provence, and poultry seasoning, neither of which I will use, the first due to allergies abd the second due to personal preference, there was also very few sundry items on tge list. Also there were certain items that were missing from the list that I use in many of my own personal recipes, ie. allspice.

After revamping the list based on my own personal tastes, I went through my kitchen and crossed off the items I already had on hand. Then I went shopping.  The benefit of this was that I now had all the ingredients on  hand for anything I wanted to make. I was even able to use a recipe I found online right away because I had all the ingredients on hand.

Overall the system, or at least my modified version, is working for our home. So what about you? Is there a system you use to keep you pantry stocked? Let me know in the comments below.

Planning Thanksgiving Dinner - Part 2

So, last time I talked about my table setting and decor for our festive holiday meal. This time I want to focus on the food. As I mentioned before I want the food to be simple yet special, seriously turkey is a must for Thanksgiving and I don't care if the Pilgrims didn't serve it at their meal.(They didn't have running water or proper sanitation facilities either, and I don't see anyone insisting we not shower and dig a latrine for the holiday.) All joking aside lets talk about what makes a simple meal special.

The Turkey

We usually stuff our turkey (the stuffing tends to flavor the bird from the inside out.) You do run the risk of the turkey drying out if you stuff it as it has to cook longer, we solve this problem in two ways. First I make some herb butter by mixing room temp unsalted butter with a combination of fresh and dried herbs and spices (remember what I said about something special ;).) This is then rubbed into the bird UNDER the skin. this will help with seasoning the meat, crisping the skin, and adding extra moisture to the meat. We also rub the skin with olive oil and season liberally with salt. Do not under season your bird folks! We then cover the turkey with foil until the last 30 - 60 minutes of cooking.

The Stuffing

As I said we stuff our bird, and always make extra on the side. Our stuffing is actually my wife's grandmother's recipe and consists of stuffing bread, chicken stock, herbs, onions, green and red pepper, hamburger, and Chourico (Portuguese hot sausage pronounce Sher-eese). This hot and spicy stuffing is a family favorite and is very special.

The Potatoes

Basic mashed potatoes are comfort food for me, so I tend not to mess with them. I'm not adverse to adding cheese, but beyond that LEAVE THEM ALONE!!!! What makes ours special is that we use my wife's stand mixer to whip the potatoes with butter and milk. Yum!!!!!

Corn

Okay, here is where I like to get a little fancy. Over the years I have tried various ways to make corn more exciting and this year I will be making creamy corn and spinach with Parmesan cheese. I've made this a few times and everyone seems to love it so, hey why not?

Sweet Potatoes

Candy them with butter, brown sugar, and mini-marshmallows. Do I need to say anything else about them? I didn't think so.

Green Bean Casserole

We don't make this ourselves, but my sister-in-law brings it every year, and it is delicious. Thanksgiving just wouldn't be Thanksgiving without it.

Broccoli and Cheese

My mother-in-law loves broccoli and cheese and well, why should I be the only one to get their favorite comfort food. This is one is for you Mom.

Gravy

I can't believe I almost forgot this one. I'm in charge of making the turkey gravy every year, and yes, I make it from scratch and it is to die for.

I hope you enjoyed hearing about my dinner menu. Hey let me know what your traditions are, I would love to hear them. Next time I'll be talking about appetizers.

Managing Mondays: Recipe - Hot Cocoa Mix

This mix makes a great gift, but is also great just to have on hand for your family or just yourself.

INGREDIENTS:

3 cups instant nonfat dry milk

2 cups powdered sugar
1 1/2 cups cocoa powder
1 1/2 cups white chocolate chips
1/4 teaspoon salt

DIRECTIONS:

Mix all the ingredients together and then working in small batches pulse the mix in a food prcessor until the white chocolate chips are finely ground and the mixture is uniform. This can be stored in an airtight container for up to 3 months.

To make Hot  Cocoa put 1/4 cup of mixture in a mug and stir in 1 cup of hot milk.

You can top this with whipped cream of mini marshmallows.

You can also substitute milk chocolate chips for the white chips, or even use mint chips for a real treat.

Managing Mondays: Keith's Famous Apple Pie

Okay, It's time for my famous, award winning apple pie!

Ingredients:

     Pastry for 2-crust 9-inch pie, unbaked

     Sugar

8   cups pealed and sliced tart cooking apples

1   teaspoon ground cinnamon

1   teaspoon ground nutmeg

2   tablespoons of all-purpose flour

1   egg, slightly beaten

Directions:

Preheat oven to 425 degrees F. Mix 1 cup sugar, cinnamon, nutmeg, and flour. Add to apples and mix well. Cover and chill for 30 - 60 minutes. Line 9-inch pie pan with pastry. Heap chilled apples in lined pan. Adjust top crust and cut slits for steam to escape (I like to use a cookie cutter to make shades in the crust before positioning on the pie. I then   offset the pastry cutouts over the holes.) Seal edges a flute.  Brush the top with egg and sprinkle with sugar. Bake for 50 minutes or until crust is well browned and apples are cooked through. Serve warm or cold topped with whipped cream or ice cream.

Managing Mondays: Chicken Gnocchi Soup

Many people have really enjoyed this soup and have asked about the recipe. So, guys this one is for you.

INGREDIENTS:
1 tbsp olive oil
4 tbsp butter
4 tbsp flour
1 quart half and half (you can use milk if you want to cut calories)
1/2 cup celery, finely diced
1 cup onion, finely diced
2 minced garlic cloves
1 32 ounce carton of chicken broth (I use organic broth with no msg added)
1 cup carrots, finely shredded (you can purchase shredded carrots in most grocery stores.)
1 cup chicken breasts, cooked and diced (I like to grill mine with a little salt and pepper)
1 package gnocchi, cooked
1 cup of fresh spinach coarsely chopped
1/2 teaspoon salt
1/2 teaspoon thyme
1/2 teaspoon parsley
1/4 teaspoon nutmeg (optional)

DIRECTIONS

Saute the onion, celery, and garlic in the butter and olive oil over medium heat until the onion becomes translucent. Add the flour and make a roux. Let the butter and flour mixture cook until it is golden brown in color (about a minute) before adding 1 quart of half and half.

Cook gnocchi according to package directions.

Into the half and half mixture, add in the carrots and chicken. Once the mixture becomes thick, add the chicken broth. Once the mixture thickens again, add the cooked gnocchi, spinach, and seasoning; simmer until soup is heated through.  Season to taste by adding additional salt before serving.

Note:
It is important to cook the gnocchi ahead of time even if you are making this in a slow cooker. Packaged gnocchi are coated in cornmeal to prevent sticking. Cooking them before hand will rinse the cornmeal off of the gnocchi. If you place the uncooked gnocchi in the soup intending them to cook in the broth the cornmeal will give the soup an unappealing texture.

Managing Mondays:Guacamole Recipe

Winner of the Poll: Guacamole!!!

Ingredients:
2             ripe avocados
1 clove    garlic, grated
1/2 cup   finely chopped onion
2            tomatoes, seeded and chopped
1            jalapeno pepper, seeded and chopped
1            lime
2 tbsp    chopped cilantro
1 tbsp    salt

Directions:

1. peel and pit the avocados and mash them in a large bowl. Add the juice of half a lime and let sit for 5 min. (I like to use this time to prep my remaining ingredients.)
2. Add the garlic, onion, tomato, and pepper and mix together.
3. finally add the cilantro the juice from the remaining half a lime and the salt. stir the mixture together and place in the refrigerator. 

Serve chilled with tortilla chips. I even use it as a spread on sandwiches.

Managing Mondays:Orchard Chicken Salad

Orchard Chicken Salad

This is one of the few chicken salads my wife will eat. She really doesn't like celery so I tried to think of another way to add some crunch to my chicken salad. I know she likes dried cranberries and apples so I mixed a few into a smaller batch and it was a great hit.

INGREDIENTS:

2 boneless skinless chicken breasts (grilled and cubed)
2 apples (cored pealed and diced)
1 cup dried cranberries coarsely chopped
1 cup mayonnaise
1/4 cup Italian Dressing

DIRECTIONS:

Mix all the ingredients together except the Italian Dressing in a large bowl until well combined. Add Italian Dressing gradually to taste.

This is great both on its own or on a sandwich.

Managing Mondays: Recipe - American Chop Suey

American Chop Suey


This is by far the most versatile dish we make at our house. Also known simply as Macaroni and Beef, it is a simple mixture of elbow macaroni and ground beef in a tomato sauce. Though rarely added in most classic recipes, I find garlic to be a welcome addition to the flavors of this dish.

Ingredients:
16 oz. dry elbow macaroni
1 tbsp olive oil  
1 clove garlic, grated
1 small onion finely chopped
1/2 cup diced green pepper (optional)
1 lb ground beef
2 tbsp all purpose flour
1 26 oz. jar prepared tomato sauce, preferably meat flavored
1 cup water
1 tsp dried basil
1 tsp dried oregano
1 tsp dried parsley
salt and pepper
grated Parmesan Cheese

Directions:

1. Prepare pasta according to package direction. While pasta is cooking heat the olive oil in a large skillet over medium heat.
2. add garlic, onion and green pepper (optional) to skillet. add a pinch of salt and cook until onions are slightly translucent.
3. add ground beef to the pan. season with a pinch of salt and a pinch of pepper. cook until all the beef has been browned. 
4. add the flour to the pan and cook for an additional 2 minutes in order to completely cook the flour and then add the prepared tomato sauce and water. (I usually add the water to the empty jar in order to get the last of the sauce out.).
5. finally add the basil, oregano, and parsley and stir to combine. pour the meat sauce over the cooked and drained elbow macaroni and serve with grated Parmesan.

Managing Mondays: Easy Fettuccine Alfredo

This is a go to recipe for my family. Sasha, my growing up way to fast daughter, loves Fettuccine Alfredo and since I need to be careful about what I eat due to the Fibro we found this simple yet tasty recipe.

Fettuccine Alfredo

Ingredients:

8 ounces dried fettuccine
2 tablespoons butter
1 cup heavy cream (light cream or half n half can be substituted)
1/2 teaspoon salt (I use kosher or sea salt)
1/8 teaspoon black pepper (I prefer fresh ground)
1/2 cup grated Parmesan cheese (fresh is always better)

1. Cook pasta according to directions on package
• Note: when I cook my pasta I bring the water to a rolling boil (the water continues to boil when stirred) I then liberally salt the water before adding the pasta.I then cook until al dente (firm but not hard)
2. Meanwhile, in a saucepan melt the butter. Add the cream, salt and pepper. Bring to boil; reduce heat. Boil gently, uncovered for 3 to 5 minutes or until sauce begins to thicken. Remove from heat and stir in the grated Parmesan cheese (I like to use a whisk for this.) Drain the pasta and toss with the sauce while still hot. Serve in a warm serving dish and if desired sprinkle with additional Parmesan cheese.

I have also added broccoli and sliced grilled chicken to the fettuccine to make a complete meal. Shrimp would also be a good protein to add to this and diced tomatoes would add some nice color.

Managing Mondays: Cranberry Couscous Recipe

Very quick and easy, couscous is a small pasta common in the Mediterranean. This recipe uses fruit juice to cook the pasta instead of water giving it a sweet flavor that pairs nicely with simply seasoned grilled chicken.

Ingredients:

2 cups       white cranberry peach juice
4 tbsp        butter
1/2 tsp       salt
1 1/3 cup   couscous
1/2 cup      dried cranberries
1 tsp          allspice

1. Bring cranberry juice, butter, and salt to a boil
2. stir in couscous. Cover and remove from heat for 7 minutes
3. Add dried cranberries and allspice and fluff with fork

This pairs well with grilled chicken (I season mine with just a little salt and pepper).

Managing Mondays: Spinach and Bacon Risotto Recipe

I love risotto, I love bacon, and I love spinach, so why not have it all. This turned out so much better than I thought so I just had to share.

Ingredients:
1 cup chopped spinach, cooked
1/2 lb bacon, diced
1 small onion, diced
1 clove garlic, grated
1 cup arborio rice
4 cups chicken broth
2 tbs unsalted butter

1. bring chicken broth to a boil in a medium pot
2. meanwhile render the copped bacon in a large skillet
3. remove bacon from pan and put a side. Add onion, garlic, and rice to bacon fat and cook on Medium heat until rice becomes translucent.
4. add hot chicken stock to rice 1/2 cup at a time, allowing rice to absorb all the liquid before adding more, stirring continually.
5. once all the stock has been absorbed add cooked spinach and 2 tbs of butter. Remove from heat and toss in cooked bacon.