Monthly Archives: September 2009
Karen’s Breakfast Muffins
I have been trying to come up with something for Flavor of the Month theme for September….a tribute to John Hughes. Finally, I decided on The Breakfast Club which I have not seen. Breakfast is breakfast. Then came all the wonderful possibilities for a breakfast and what went through my mind was breakfast in a muffin. Muffins are made with eggs. Add some cheese, some onions, tomatoes and something else but what should that something else be?
I have submitted this to Our Krazy Kitchen , Simple Saturday. Check out those recipes.
I was visiting a blog I am relatively new to and one I love - Muffin Fixation. Karen has such wonderful and creative muffins aside from other recipes to share with us. Jump over there and see what fun you will have.
I asked Karen if she had any ideas for a breakfast muffin, thinking she would come up with corn muffins or an addition. Instead, she emailed me and told me she was working on something. I went off to work to find, when I returned home, there was a recipe on her blog, just for me. Is that a true blogger for you? Please show Karen your support. She is there for us. Let us be there for her.
Tonight I made her Breakfast muffins. I ended up making a few changes, not to improve, but because I realized I did not want cheese, which was my suggestion, in the first place (I think). Being kosher means not having meat and milk products in the same meal. I thought I would keep the muffins neither meat nor milk so we can eat them whenever we want.
The original delicious recipe can be found on Karen’s blog. I will give you mine with my changes but try hers. Truthfully, it sounds better
Her’s is also called O’Brien’s Breakfast Muffins – perfect name for a nice Jewish gal like me.
Karen’s Breakfast Muffins
Ingredients
Salmon with Creamy Horseradish Sauce
I had said I would share my weekly salmon recipes with you and I have fallen behind. It may be because of the holidays or because of my commitments to the various baking and cooking groups. Regardless, I want to get one in, today. I have not had a bad recipe yet and perhaps with salmon, there is no such thing. I am sharing this with Tempt my Tummy Tuesdays. Do they ever have a lot of recipes over there. Go, take a look. You just might find several interesting meals.
Salmon Fillets with Creamy Horseradish Sauce (This was supposed to be grilled but I baked it in the oven.)
SAUCE **pareve means not dairy nor meat
- ¾ cup sour cream (or you can use **pareve milk heated and thickened with cornstarch, adding salt, pepper and dill weed to tasted – cool and use as sour cream) (I used Tofutti sour cream which is non dairy)
- ¼ cup mayonnaise
- 2 tbsps. prepared horseradish (I used white)
- 2 tbsps. chopped fresh or dried basil
- 1 tbsp. lemon juice, fresh or bottled
- 1 tsp. soy sauce
Mix all ingredients in a small bowl. Season with salt and pepper. Cover and chill.
SALMON
- Nonstick vegetable oil spray
- 3 tbsps. vegetable oil
- 1 tbsp. prepared horseradish
- 1 tbsp. soy sauce
- 1 small garlic clove, minced
- ½ tsp. salt
- ¼ tsp. coarsely ground pepper
- 6 1-inch-thick salmon fillets
Spray baking pan with nonstick spray. Preheat oven to 350 degrees. Whisk oil, horseradish, soy sauce, garlic, salt and pepper in another bowl. Brush oil mixture over both sides of the salmon fillets. Bake the salmon until just opaque in the center, about 4 minutes per side. Transfer the salmon to plates. Serve with sauce. (I baked it for about ten minutes a side in the oven.
Makes 6 servings. This was super delicious. I was concerned the horseradish would give it a harsh taste but it was just right mixed with the rest of the ingredients. I recommend this one.
Triple Chocolate Brownies – Nigella – I Heart Cooking Clubs
How can you go wrong with Triple Chocolate Brownies, especially from Nigella Lawson. A winning combination………………………..for sure………
This was easy to make. I cut the ingredients in half. I could not find it, in my heart, to use three sticks of margarine. You would think this was from Paula, not Nigella. The brownie was good but I think it needs an icing and I may end up icing it. The kids would like the icing, I know, so if I want an extra hug, I should make that icing.
Triple Chocolate Brownies 
Recipe courtesy Nigella Lawson
- Ingredients – I cut all ingredients in half, used Gluten-free flour mix. This is the entire recipe.
- 3 sticks plus 2 tablespoons unsalted butter
- 12 ounces best-quality bittersweet chocolate
- 6 eggs
- 1 3/4 cups superfine sugar
- 1 tablespoon pure vanilla extract
- 1 1/2 cups plus 2 tablespoons gluten-free flour mix
- 1 teaspoon salt
- 1/2 cup white chocolate buttons, chips, or morsels
- 1/2 cup semisweet chocolate buttons, chips or morsels
- Approximately 2 teaspoons confectioners’ sugar, for garnish
- Special equipment: Baking tin (approximately 11 1/4 inches by 9 inches by 2 inches), sides and base lined with baking parchment.
Directions
Preheat the oven to 350 degrees F.
Melt the butter and dark chocolate together in a large heavy based pan over a low heat.
In a bowl or large measuring jug, beat the eggs together with the superfine sugar and vanilla extract.
Allow the chocolate mixture to cool a little, then add the egg and sugar mixture and beat well. Fold in the flour and salt. Then stir in the white chocolate buttons or chips, and the semisweet chocolate buttons or chips. Beat to combine then scrape and pour the brownie mixture into the prepared tin.
I am sharing this with Kristen at . What Did You Bake Today?
Thai Slaw Salad
This is a salad that I am going to add to my repertoire for the Sabbath. It is was crisp and tasty. We all enjoyed it. It is colorful and adds to the “soul” of the table.
Thai Slaw Salad
Makes 6 to 8 servings
Ingredients:
1 1/2 cups shredded red cabbage
3 cups shredded green cabbage (1/2 small head)
1/2 cup grated or shredded carrots (about 1 carrot)
2 scallions, thinly sliced
1/2 red onion, thinly sliced
1/2 cup slivered almonds
1 cup sweetened dried cranberries, like Craisins
1/2 cup plus 3 tablespoons canola or vegetable oil
1 tablespoon roasted or toasted sesame oil
juice from 2 limes
1/4 teaspoon salt
freshly ground black pepper
Preparation: 
In a large bowl, toss the red cabbage, green cabbage, carrots, scallions, red onion, almonds and cranberries. Toss to combine. Set aside.
In a medium bowl, with an immersion blender, combine the canola oil, sesame oil, lime juice, salt and pepper. Blend until emulsified. Pour the dressing over the salad. Mix to combine.
My New Cook Book
Above is my new cookbook. The link to the rest of Susie Fishbein’s cookbooks is here. No, I am not getting paid to give you this information. I am sharing my excitement about them. I have used the other books for years and now to start with a new one is really motivational, for me, in my blogging. I feel this way when I get a new baking book also. The photo above was taken from the site and I am going to drop them a line to make sure I could do that. I took my own photos and used on in Sweet and Savory but I liked this one better. Either photo shows you a beautiful book.
I have a number of cookbooks, authored by Susie Fishbein. I was missing one and wanting it very much. I hinted a bit, but it did not appear at my doorstep, on the kitchen table, or anywhere else, for that matter. I saw, it was on sale but I did not want to spend the money, at this time. Luck would have it, I found myself on Amazon and there was the book on sale for less with no shipping. You know what I did. I ordered it and I received it and I have cooked from it.
I also have a list of recipes, yeah long, I want to make. This is not just a recipe book. Susie shares how specific occasions are handled. We get to see the table set, the theme and the food served plus all the extras that go along with nice entertaining, whether it be a barbecue or a fancy dinner for 25. This is a beautiful book to own and an even better one to use.
Would you like some Moroccan Couscous? some caramelize apple cheesecake? guacamole latkes (pancakes)? two-tone potatoes with pesto sauce? Bok Choy sesame salmon? champagne green beans? Lemon Scaloppini with lemon Aioli? Cornish Hens with pistachio Paste? Cookie crunch brownies? Caramel Green Apple Martini? Eggplant lasagna? Apple Crunch Galette? Mandarin Chicken Salad? Mushroom ravioli with sage cream sauce? Peas and capellini in pink sauce? Maple roasted pecans? Oh my, I am getting carried away. I will end with “Streusel Topped Chocolate Chunk Banana Cake”.
I plan to be cooking many recipes from this book and posting them in Sweet and Savory Says it All – Moroccan Sweet Potato Stew. Here is a photo of the sweet potato stew. We had it with Thai Slaw for part of our Sabbath dinner.
I hope you will come back for more of Susie’s recipes.
Squash Casserole
This week, for My Girl Paula, we made Squash Casserole. I had mixed feelings about this recipe. I think I am squashed out but I don’t give up on squash because when push comes to shove, it is good.
I had to make some variations on the original recipe because of our dietary needs. I used butternut squash, eliminated the dairy products, added vegetable broth instead of the evaporated milk and gluten free bread crumbs (seasoned) to replace the cracker crumbs. The cheese is simply missing from the recipe. Instead of butter, I used oil and I used 4 tablespoons instead of 6 and I think three tablespoons would be plenty for this recipe.
The is the adapted recipe.
2 cups mashed butternut squash 
2 cups flavored bread crumbs, gluten free
1 cup vegetable broth
1 cup chopped onions
2 egg beaters
1/4 teaspoon salt
a pinch of black pepper
a teaspoon sugar 
4 tablespoons oil
Bake the squash at 350 degrees for an hour.
Remove from oven and cut squash on a large plate or serving dish.
Scoop out the pits and remove squash meat from shell
Mash the squash (I used one half of the squash and kept the other for a vegetable stew)
Place squash in a large bowl.
Add crumbs, soup. and onions and stir well.
Add the remaining ingredients and stir.
Grease a one quart casserole and bake at 350 degrees for 40 minutes.
As it turned out, it was delicious. I was able to serve it on a plate by flipping it out, turning the pan upside down on the plate.
Paula comes through again with a good recipe.
Tyler’s Crunchy Roasted Rosemary Potatoes
Recipe courtesy Tyler Florence- 4 to 6 servings
Ingredients 
- 3 large Yukon gold potatoes, scrubbed clean, cut in 1/2
- 4 sprigs fresh rosemary (I used dried rosemary and split the potatoes, some with the rosemary and some with onion powder and paprika)
- Kosher salt and freshly ground black pepper
- Extra-virgin olive oil (I was going to use this from the bottle but I ended up spraying olive oil on. The coverage was better and I did not have that excess oil floating around.)
Method:
Heat the oven to 400 degrees F.
Slice the potatoes and put on a baking sheet. Roughly tear the rosemary and scatter it over the potatoes; season them with salt and pepper and drizzle with olive oil. Toss the potatoes well to mix all the flavors and put them in the oven.
Remove them after 30 minutes and toss them again. Continue to roast them until they are browned and cooked through. Serve immediately.
Here is where I may be in trouble. No way, will these be served immediately. Let’s see, how they do with an overnight wait. I will crisp them up again, before serving.
OK, they are finished and delicious. Some crisped up too much and are burnt potato chips. Those that I did not cut too thin, came out like a dream. I love them. Another – Yeah Tyler.
Apple Pie Muffins
I discovered a new blog, today, Tamy’s Recipes. Tamy has an in season recipe swap. In my quest to use lots of fruits and vegetables, this seems like a natural for me. I decided to submit these apple pie muffins. We enjoyed them. There is something about cooked apples that makes everything tasty.
I also was happy to find Cupcake Tuesday. I have been making more muffins and cupcakes on the two blogs and I love having a place to share them.
A little cinnamon and you have success. Go check out Tamy’s many wonderful recipes and Liz’s fantastic cupcakes. Such creativity.
I also shared this with Stop and Smell the Chocolates. I know these are apples but go over and see why I posted these.
I put on my baker hat and got out the ingredients. Of course, at the same time, I was baking a chocolate toffee cookie and a pasta salad. I proved, I can multi-task.
The baking went smoothly and soon my home smelled like a bakery with that rich cinnamon fragrance floating through all the rooms. I could bake with cinnamon 24/6 (not on the Sabbath).
I have a feeling, I will make these, often. Certainly, they can go to my.
“Bake Again” list.
Apple Pie Muffins |
| 2 1/4 cups gluten=free flour1 teaspoon baking soda1/2 teaspoon salt1 teaspoon guar gum1 egg 1 cup buttermilk1/2 cup butter, melted
1 teaspoon vanilla extract 1 1/2 cups packed brown sugar
|
2 cups diced apples 1/2 cup packed brown sugar 1/3 cup all-purpose flour 1 teaspoon ground cinnamon 2 tablespoons margarine, melted | |
| Preheat the oven to 375 degrees F (190 degrees C). Grease a 12 cup muffin tin or line with paper muffin cups. | ||
| In a large bowl, stir together 2 1/4 cups flour, baking soda and salt. In a separate smaller bowl, mix together the egg, buttermilk, 1/2 cup melted butter, vanilla and 1 1/2 cups of brown sugar until sugar has dissolved. Pour into the flour mixture and sprinkle the diced apple into the bowl as well. Stir just until everything is blended. Spoon into the prepared muffin tin, filling the cups to the top. | ||
| In a small bowl, stir together 1/2 cup of brown sugar, 1/3 cup flour and cinnamon. Drizzle in 2 tablespoons of melted butter while tossing with a fork until well blended. Sprinkle this over the tops of the muffins. | ||
| Bake for 25 minutes in the preheated oven, or until the tops of the muffins spring back when lightly pressed. | ||
Go ahead Honey, It’s Gluten Free – Mickey’s Macaroni and Cheese
This macaroni and cheese is being submitted to Presto Pasta Nights. Look at the bottom of the post for their badge. Each week, a different blogger is the hostess for this group. This week, one of the busiest ladies in Food Blogger land is the hostess and that is Sara of Im a Food Blog and we all know Rachel of Presto Pasta Nights. Sara runs groups with other bloggers and has recently started the I Heart Cooking Clubs.
This month’s theme truly threw me into a spin. A Disney Inspired theme,. Our enthusiastic hostess is Gluten Free Gidget. The originator of this idea is Naomi and I love the name of her blog,
My kids are grown up. I don’t have a clue what is new in Disney World. I do remember the oldies like Mickey Mouse and Donald Duck.
Did you know that Mickey is on a gluten free diet. That is why he is so active. He only eats food that is good for his body. Don’t look at the above photo. It was only a weak moment. He won’t do it again.
If we are going to make mac and cheese, of course we start with Tinkyada
.
Follow the directions on the macaroni box to cook the pasta. Drain and run cold water over the colander with macaroni.
3/4 box gluten-free pasta (that was for three people)
8 – 12 ounces of Cheddar cheese
1 cup light sour cream
1 /2 cup no fat cottage cheese
1 egg beater or egg
2 tablespoons margarine
1/4 cup milk
Put macaroni in bowl and add margarine. Mix it together.
Add milk, cottage cheese, sour cream, and egg.
Mix thoroughly. Add cheddar cheese and mix so that it spreads throughout the other ingredients.
Put these ingredients into a baking dish and place in 350 oven for 30 minutes. If, at that time, it is not browning, put oven up to 450 degree, checking every few minutes,until it browns a little.
Serve Mickey and your family for good eating.
This is my submission to Presto Pasta Night, an active group. Just check out those recipes.
This is beautiful – a sweet year
Honey for the New Year in a silver dish given to me by a friend. A sweet year to all. In real life, that honey glows.
