Chile-Spiced Bean Salad
A bit of chile mingles with corn and three kinds of beans in this colorful salad that stays crisp for hours.
INGREDIENTS
Spicy Dressing
2 Cups Red Kidney Beans
2 Cups Pinto Beans
2 Cups Garbanzo Beans
2 Cups Whole Kernel Corn
1 Sliced Large Celery Stalk
5 Sliced Green Onions (Including Green Tops)
1/4 Cup Chopped Parsley
1/2 Cup Diced Green Chiles
Prepares the Spicy Dressing and set aside (recipe below). In a large-size bowl combine the kidney beans, pinto beans and garbanzo beans. If you are using canned beans then make sure to drain and rinse them. Add the corn to the beans and mix. Add the celery, onions, parsley, and chiles. Combine well. Pour the dressing over the salad mixture and mix well. Cover with plastic wrap and place in the fridge for at least 6 hours. Makes 8 servings.
Spicy Dressing:
3/4 Cup Olive Oil
1/4 Cup Wine Vinegar
1 Minced Garlic Clove
3/4 Teaspoon Kosher Salt
1 Teaspoon Chili Powder
1 Teaspoon Oregano
1/4 Teaspoon Ground Cumin
1/2 Teaspoon Freshly Ground Pepper
In a 2 cup glass measuring cup, stir together the olive oil, wine vinegar, garlic, kosher salt, chili powder, oregano, cumin, and pepper. Mix well to combine.
Parsley Potato Salad
For a new twist on the traditional potato salad, try this light; fresh-tasting version that combines sliced potatoes with an oil and vinegar dressing.
INGREDIENTS
2 Pounds Small Red Potatoes
1 Finely Chopped Large Celery Stalk
1 Hard-Boiled Egg
1 Minced Garlic Cloves
4 Canned Anchovy Fillets
2 Tablespoons Dijon Mustard
1/2 Teaspoon Sugar
1/4 Teaspoon Hot Sauce
1/3 Cup Olive Oil
3 Tablespoons White Wine Vinegar
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
3 Finely Chopped Green Onions (Including Green Tops)
1/2 Cup Chopped Parsley
Pour water into a 4-quart pan to a 1 inch depth. Bring to a boil over a high heat. Add the potatoes. Cover and reduce the heat. Cook for 20 to 30 minutes just until tender when pierced with a fork. Don’t overcook. Drain the water and let cool. Peel and thinly slice into a large-size bowl. Add the chopped celery. In a blender or food processor, pulse the cooked egg, garlic, anchovies, mustard, sugar, hot sauce, olive oil and vinegar until smooth. Add the kosher salt and pepper and pulse for another 30 seconds. Stir in the green onions and parsley. Pour the dressing over the potato mixture and stir gently. Cover with plastic wrap and place into the fridge for at least 4 hours or until the next day. Transport in a cooler when taking to a picnic. Serves 6
Chocolate Buttercream Cake
My moist, rich chocolate cake is an ever-popular dessert, indoors or at a picnic. This one is frosted and filled with a fluffy chocolate buttercream. Yum!
INGREDIENTS
1/4 Cup Unsweetened Cocoa
1 Cup Water
2 Cups Unbleached Flour
2 Cups Sugar
1 Teaspoon Baking Soda
1 Cup Melted Butter
3 Lightly Beaten Eggs
1 Teaspoon Vanilla Extract
1/2 Cup Sour Cream
Chocolate Buttercream
Preheat your oven to 350° F. In a large-size bowl, blend the cocoa and water. Sift the flour, sugar and baking soda into the cocoa mixture. Blend well. Stir in the butter, eggs and vanilla. Using an electric mixer, beat for 2 minutes. Stir in the sour cream. Pour into 2 greased and floured 8-inch round cake pans. Place into the oven for 35 to 40 minutes or until the cakes begin to pull away from the sides of the pans. Remove from the oven when done and let cool in the pans for 10 minutes. Invert onto racks to cool completely. Prepare the Chocolate Buttercream and spread between the cake layers and over the top and sides of the cake. Makes 8 to 10 servings.
Chocolate Buttercream
INGREDIENTS
3/4 Cup Plus 4 Tablespoons Butter
1 Cup Sugar
4 Ounces Unsweetened Chocolate
2 Teaspoons Vanilla Extract
4 Eggs
In a large-size bowl combine the butter and sugar. Using an electric mixer, cream the butter and sugar. Add the unsweetened chocolate and vanilla. Beat well. Add the eggs and beat until light in color and thick (for about 3 minutes). If the mixture gets dark and runny from over beating then chill and beat again.
Honey Applesauce Cupcakes
These down to earth cupcakes are honey flavored and packed with dried fruits. They take on a graceful look when baked in brioche tins. Frost with my cream cheese frosting or leave plain.
INGREDIENTS
1/2 Cup Butter
1 Cup Honey
1 Egg
1 Teaspoon Vanilla Extract
1 Cup Whole Wheat Flour
1 1/4 Cups Unbleached Flour
1 Teaspoon Baking Soda
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Ground Cloves
1/2 Teaspoon Ground Nutmeg
1/4 Teaspoon Ground Ginger
1 Cup Unsweetened Applesauce
1/2 Cup Raisins
1/2 Cup Chopped Dried Apricots
1 Cup Chopped Pitted Dates
Preheat your oven to 350º F. Place the butter in a large-size bowl. Beat the butter with an electric mixer while gradually adding the honey. Beat in the egg and vanilla. In a small-size bowl, stir together the whole wheat flour, unbleached flour, baking soda, cinnamon, salt, cloves, nutmeg, and ginger. Add the flour mixture to the butter mixture alternately with the applesauce, starting and ending with the flour mixture. Stir in the raisins, apricots, and dates until just combined. Spoon the batter into well-greased 3 inch brioche tins or paper-lined muffin tins. Fill each three-quarters of the way full. Place in the oven and bake for 30 minutes or until the tops spring back when lightly touched. Remember that every oven heats differently so check at 25 minutes. Remove from the oven and turn out onto racks to cool. Makes about 20 muffins.
Cream Cheese Frosting:
8 Ounces Softened Cream Cheese
1/2 Cup Softened Butter
2 Teaspoons Vanilla Extract
6 Cups Powdered Sugar
In a large-size bowl beat the cream cheese, butter and vanilla until light and fluffy. Gradually beat in the powdered sugar to reach spreading consistency.
Mixed Bean & Artichoke Salad
A superb dressing, one that includes capers and the marinade from artichoke hearts, elevates this sturdy combination to regal status. If you like, garnish with slices of hard-boiled egg.
INGREDIENTS
2 Drained Cans White Beans (15 Ounces Each)
1 Cup Pitted Green or Black Olives
1 Cup Blanched Green Beans
1 Drained Jar Sliced Pimentos (4 Ounces)
1 Drained Can Garbanzo Beans (8 Ounces)
1 Jar Marinated Artichoke Hearts (6 Ounces)
1 1/2 Cups Thinly Sliced Celery
1 1/2 Cups Thinly Sliced Carrots
2 Large Thinly Sliced Dill Pickles
1 Thinly Sliced Mild Red Onion
Oil & Vinegar Dressing
2 Sliced Hard-Boiled Eggs (Optional)
In a container with a lid, combine the white beans, olives, green beans, pimentos, and garbanzo beans. Drain the artichokes, reserving the marinade for the dressing. Cut the artichokes in half. Setting a few aside for garnish, add the remaining artichokes to the bean mixture along with the celery, carrots, pickles and onions. Prepare the Oil & Vinegar Dressing and pour over the bean mixture; stir well. Cover and refrigerate until the next day; stir several times. To serve, stir the salad well. Arrange the egg slices, if desired, and reserved artichokes on top. I chose to leave the eggs out of this dish when I made it tonight. Makes 8 servings.
Oil & Vinegar Dressing
Measure the reserved artichoke marinade in a 1 quart glass measuring cup and add enough olive oil to make 3/4 cup total. Add 3/4 cup white wine vinegar; 2 tablespoons chopped parsley; 3 large minced garlic cloves; 2 tablespoons lemon juice; 1 tablespoon dry basil; 1 tablespoon; ground coriander; 2 tablespoons drained & chopped capers; kosher salt and freshly ground pepper. Stir until well blended.
Raspberry Sponge Cake
Today is National Sponge Cake Day so let’s celebrate with making a simple, but delicious sponge cake. Many people wonder what the difference is between a sponge cake and a regular cake. Sponge cake is a light, porous cake that is made by beating egg yolks and sugar until fluffy, and then folding in beaten egg whites. The eggs are the only leavening agent in the cake. There is a large proportion of eggs, but no shortening in a sponge cake.
INGREDIENTS
3 Large Eggs (Separated)
5 Ounces Sugar
4 Ounces Self-Rising Flour
1/8 Teaspoon Kosher Salt
Cream Cheese Frosting or Whipped Cream
1 1/2 Cup Fresh Raspberries
Fresh Mint for Garnish
Preheat your oven to 375° F. Grease and flour two 9 inch cake pans. In a large-size bowl beat the egg yolks and sugar for 1 minute until thick and creamy. Set aside. In a separate large-size bowl beat the egg whites until they are stiff. Fold the flour and kosher salt in to the egg yolk mixture. Finally, fold in the beaten egg whites. Divide the batter between the cake pans and place in the oven. Bake for 20 to 30 minutes until light brown and springy to the touch. Remember that all ovens heat differently so check at 20 minutes. Remove from the oven and let cool for 10 minutes. Turn the cakes out on to a wire rack to cool completely. When cool frost each cake with either whipped cream or cream cheese frosting. Garnish with the fresh raspberries and mint leaves. If you want to make this a single layer cake then place a layer of frosting or whipped cream between layers. Makes either 1 or 2 cakes.
Whipped Cream:
1 Cup Heavy Whipping Cream
2 Tablespoons Sugar
1/2 Teaspoon Vanilla Extract
In a chilled medium-size bowl combine the whipping cream, sugar, and vanilla. Beat until stiff peaks form. The tips should stand straight. Do not overbeat or it will turn to butter.
Cream Cheese Frosting:
8 Ounces Softened Cream Cheese
1/2 Cup Softened Butter
2 Teaspoons Vanilla Extract
6 Cups Powdered Sugar
In a large-size bowl beat the cream cheese, butter and vanilla until light and fluffy. Gradually beat in the powdered sugar to reach spreading consistency.
Creamy Corn Pudding
Growing up in Nebraska I ate the best corn ever. Corn was a late summer staple that went with every night of barbequing. This summer I’m getting ready to put up corn to enjoy the rest of the year. Try using fresh corn for this savory pudding that goes exceptionally well with baked ham. Perfect for a late summer feast.
INGREDIENTS
4 Tablespoons Unsalted Butter
1 Medium Chopped Onion
1/4 Cup Unbleached Flour
2 Cups Warmed Half & Half
1 Cup Warmed Milk
2 Cups Fresh Cooked Corn (About 4 Ears Cut From the Cob)
1 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
4 Large Eggs
Boiling Water
Preheat your oven to 325° F. In a medium-size saucepan, melt the butter over a medium heat. Add the chopped onions and cook for 10 minutes, stirring often. Add the flour and cook for one minute while continuing to stir. With a wire whisk, gradually whisk in the warm half & half and warm milk. Bring to a boil making sure to whisk constantly. Reduce the heat and let simmer for 10 minutes. You will want the sauce to be thick. Remove from the heat; stir in the corn, kosher salt and pepper. In a medium-size casserole (2-quart), with a wire whisk, beat the eggs lightly. Slowly add the corn mixture, beating constantly. Set the casserole in a 13”x9” baking pan. Put the pan on the middle oven rack and pour enough boiling water into the pan to come halfway up the sides of the casserole. Bake for 80 to 90 minutes until an inserted knife comes out clean. Remove from the oven and remove from the baking pan. Let cool for 10 minutes before serving. Serves 8 as a side dish.
Roasted Potatoes
Today is National Potato Day and honestly I don’t know anyone who doesn’t love the humble spud. Easy Roasted Potatoes are on my menu tonight. They go with just about any main dish. I like using red potatoes, but you can use any variety that suits you.
INGREDIENTS
2 Pounds Unpeeled Potatoes
1 Tablespoon Chopped Fresh Thyme
1 Diced Carrot
2 Tablespoons Olive Oil
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
Preheat your oven to 450°F. Cut your potatoes into 1 inch pieces. In a large-size bowl combine the potatoes and diced carrots. Drizzle in the olive oil. Sprinkle on the kosher salt, pepper and thyme. Mix well until the vegetables are all coated. Spread the vegetables in one layer in a shallow roasting pan. Roast for 40 to 45 minutes until tender and lightly browned. Stir once or twice during cooking. Make sure not to overcrowd the vegetables or it will cause them to steam instead of roast. Remove from the oven and transfer to a serving platter. Serve warm. Serves 4 as a side dish.
Ricotta Cheese & Zucchini Manicotti
By now your garden might be bursting with zucchini and summer squash. Here is a great family meal that will be loved by all. I don’t know anyone who doesn’t love baked pastas for their fragrant, zesty sauces and gooey strings of melted cheese. When you cook the manicotti shells, it’s important to undercook them slightly so they don’t become soft and mushy during the baking process.
INGREDIENTS
14 Manicotti Shells
2 Medium Shredded Zucchini
1 Minced Onion
3 Tablespoons Olive Oil
15 Ounces Ricotta Cheese
1 Cup Shredded Mozzarella Cheese
1 Cup Shredded Provolone Cheese
2 Large Eggs
5 Cups Marinara Sauce
2 Tablespoons Chopped Fresh Basil
Preheat your oven to 375° F. Prepare the manicotti shells as the package instructs, but do not add salt to the water. Drain the manicotti shells and set aside (do not rinse them). In a large skillet add the olive oil and turn the heat to a medium high heat. Add the shredded zucchini and minced onions. Cook for 5 to 8 minutes until lightly browned and all of the liquid has evaporated. Stir frequently. Remove from the heat. In a large size bowl, combine the ricotta cheese, shredded mozzarella and the shredded Provolone. Add the eggs and mix well. Stir in the zucchini mixture. Set aside. Take 1 cup of the marinara sauce and set aside. Pour the remaining 4 cups of the marinara sauce into the bottom of a 13”x9” glass baking dish. Spread the marinara sauce in an even layer. Spoon the ricotta filling into the cooked shells. Arrange the shells in the baking dish, in the sauce in a single layer, making sure that the shells don’t touch the sides of the baking dish. Spoon the reserved marinara sauce over the top of the filled manicotti shells. Cover the baking dish with foil and place into the oven. Bake for 40 to 50 minutes until the pasta is heated through and the sauce is bubbly. Remember that every oven heats differently so be sure to check at 40 minutes. Remove from the oven and let cool for 10 minutes. Sprinkle the top with the chopped basil. Serve with a garden salad and crusty Italian bread. Serves 6
Carrot, Apple & Beet Smoothie
Sometimes I’m in the mood for a smoothie, but I want to make it healthy. You can prepare your own wholesome smoothie with the push of a button. Homemade smoothies can be just as quick as store bought ones and a lot healthier.
INGREDIENTS
2 Large Peeled & Chopped Carrots
1 Cored & Sliced Granny Smith Apple
2 Peeled & Chopped Beets
1 Cup Ice Cubes
1 Cup Cranberry Juice
In a blender or food processor, combine the carrots, apple slices, beets, ice cubes and cranberry juice. Pulse until smooth. Pour your delicious smoothie into tall glasses and serve immediately. Serves 2
