Author: cathysmaha

I am a country girl, born and raised on a farm in Central Iowa. I am the youngest of three children by 9 and 14 years….I was the OOPS! Being younger had its advantages in that I was an Aunt at age 7 and grew up with my niece and nephews. My Father died from a farm injury when I was 12, which forever changed my life and strengthened my bond with my Mother. I tagged along with my Mother to visit older people in our community and learned about their lives in the early 1900s, enjoying the many wonderful traditional foods and family stories. I graduated from a class of 25, which gave me the advantage of being involved in sports and clubs that would not have been possible in a large High School. At that time, Home Ec was still an elective and I loved the cooking lessons (not so hot on the sewing classes). While at the University of Northern Iowa, I began to collect and read cookbooks. Perhaps it was the absence of Mom’s home cooking that drew me to dream about cooking (and eating) wonderful food. After college I moved to St. Joseph, MO and then to Scottsdale, AZ and began to experiment with traditional recipes and discovering those of my own. It was such an adventure to discover new dishes and restaurants in historic St. Joseph, Kansas City, then Scottsdale, Phoenix, San Diego…and the list goes on. In the early ‘80s, I moved to Denver, got married, started my telecommunications sales career and discovered the fabulous restaurants in Denver and Aspen. My career took me to cities never before experienced and the seafood in San Francisco, Cajun fare in New Orleans, Tex-Mex in Dallas, Italian in New Jersey, etc. are experiences I will cherish. In 1986 our first daughter, Megan, was born and then Sarah in 1988. Instead of indulging in dinners out, we were cooking more at home and seeking ways to have good meals with limited time. Dinners went from adult gourmet to more kid friendly meals. Megan’s tastes were more basic while Sarah adopted a gourmet palate at an early age. At age 6 her favorite meal was steamed artichokes and crab legs with drawn butter…still her favorite. Megan’s tastes expanded rapidly when she went to college and started cooking for her roommates and now loves to whip up gourmet dishes. I am blessed to have many gal pals that also share my passion for good food. I love to try new restaurants and look forward to the ‘pot luck’ feasts at our book club meetings and other gatherings. It isn’t just the good food that brings us to together, but the great love and admiration we all have for each other. We are addicted foodies…but we try to remember our 12-step foodie program is needed. God grant me the serenity to only eat the food that I LOVE, the courage to walk away from junk food, and the wisdom to recognize the difference. Oh YEAH!
Breads · Cakes

Eggnog Bread with Rum Glaze

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The holidays are a fun time to experiment with new recipes. This eggnog bread sounded interesting and I had a Guava Rum on hand to use in the recipe. It was quite delicious and if you want to take it to the next level, serve with a scoop of vanilla bean ice cream!

Eggnog Bread with Rum Glaze

Ingredients:
  • Bread Ingredients:
    • 2 large eggs
    • 1 1/2 cups full-fat eggnog
    • 2 teaspoons spiced rum
    • 1 cup granulated sugar
    • 1 teaspoon vanilla extract
    • 1/2 cup salted butter softened
    • 2 1/4 cup all-purpose flour
    • 1 3.4 oz. box instant French vanilla pudding mix
    • 2 teaspoon baking powder
    • 1/4 teaspoon kosher salt
    • 1/2 teaspoon ground nutmeg
    • 1/2 teaspoon ground cinnamon
  • Glaze Ingredients:
    • 1 cup powdered sugar sifted
    • 2 teaspoon full-fat eggnog
    • 2 tablespoon spiced rum
    • 1/4 teaspoon ground nutmeg
    • 1/4 teaspoon ground cinnamon
Instructions:
  1. Preheat oven to 350 degrees and spray your 9 x 5 inch bread pan or mini loaf pans with baking spray.
  2. In the bowl of a stand mixer, combine eggs, eggnog, spiced rum, granulated sugar, vanilla extract. and softened butter and beat until combined.
  3. In a medium bowl, combine flour, French vanilla pudding mix, baking powder, salt, nutmeg, and cinnamon and whisk until combined.
  4. Gradually pour the dry ingredients into the stand mixer on low speed and mix just until combined.
  5. Pour batter into the prepared bread pan and bake for 45-55 minutes for mini loafs or 65-70 minutes for a 9×5 loaf, or until a toothpick inserted into the center of the bread comes out clean.
  6. Allow bread to cool.
  7. Rum Glaze Directions:
    • Whisk together all glaze ingredients until smooth.
    • Drizzle over the bread.

Recipe from KitchenFunWithmythreesons

Breakfast

Santa’s Nutola

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My dear friends, Mr. & Mrs. Santa, often visit me for summer holiday to escape the North Pole cold. During one visit they brought Santa’s delicious Nutola to have for breakfast. Wow! It was almost as magical as the reindeer on Christmas Eve. It’s wonderful with yogurt or as a snack. I made a batch and froze much of the batch to enjoy later.

Thanks, Santa and Mrs. Claus, for sharing this wonderful recipe with me

Santa’s Nutola

INGREDIENTS:
  • 1 lb. flaked coconut
  • 1 lb. chopped pecans, chopped and whole
  • 1 lb. cashews, salted & roasted (or raw)
  • 1 lb. almonds shaved, slivered and whole (1/3 each)
  • 1 lb. walnut pieces
  • 1 lb. hazelnuts (pound them in a bag to smash)
  • 1 lb.  sunflower seeds, raw or roasted
  • 1 lb. pumpkin seeds, raw or roasted
  • 1 cup honey (heat to melt)
  • 1-2 tablespoons vanilla
  • 1/2 cup maple syrup (optional)
  • 1 tablespoon cinnamon
  • dash of kosher salt
DIRECTIONS:
  1. Preheat oven to 350 degrees.
  2. Roast coconut on a large cookie sheet until light brown.  Watch closely.  Cool.
  3. Combine all nuts.  Sift before roasting.
  4. Using two cookie sheets, roast nuts about 10-15 minutes, until warm. Pour nuts into large mixing bowl.
  5. Heat honey.  Remove from heat. Add vanilla and maple syrup.
  6. Coat nuts and toss.
  7. Sprinkle with cinnamon and kosher salt.  Toss again until thoroughly mixed.
  8. Pour into the two cookie sheets.  Roast again for 10-15 minutes.
  9. Cool completely in the pans.  Break apart and store in air tight container. Note: It freezes well.

Recipe from My good friends the Portwoods/aka Dallas Santa

Family · Family Favorites · Holidays · New Traditions

The True Meaning of Comfort Food

cathysmaha1 Comment

Thanksgiving and comfort food belong together. While there are many comfort foods that we enjoy throughout the year, there is no better time to think about what comfort food means to us than at Thanksgiving. Comfort food not only soothes your belly but soothes your soul. You remember the moment, the aroma, the people, the feelings that you had when enjoying that specific food. Much of the time, we crave comfort food but why do we crave it? Do we crave the taste? The memories? The aromas? The people we were with?

This Thanksgiving, I am reflecting on many memories with my family growing up on the farm and the delightful extended family gatherings, food, games and laughs. The funny antics of Uncle Jack. The piano music and singing with my Aunt Wilma. The wonderful turkey and trimmings lovingly prepared by my Mother. My niece and nephews and I running around like crazy goofs. The endless card games with the women while the men ‘watched’ football games. Or let’s call it like it was…they were napping.

I’ve lost many of these many families, so I hold dear the memories that I have. Through the years, I’ve created new traditions with my girls and their families. I hope that we are creating the same kind of memories for them that I have of my childhood.

This Thanksgiving, take time to appreciate every member of your family. Make new memories and talk about the comfort food and memories of your life. Time is short. Make the most of every moment.

Pastas

Butternut Squash Ravioli with Brown Butter Sage Sauce

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Each year I anxiously await the Butternut Squash Ravioli from Costco. It is so delicious prepared with this recipe OR cooked according to package directions and served with Lingonberry Jam (from Ikea).

This recipe was divine and I added about a cup of chopped cooked chicken to the recipe for extra protein. Adding a protein is strictly optional, but I thought it was very good.

Butternut Squash Ravioli with Brown Butter Sage Sauce

INGREDIENTS:
  • 2 9 oz butternut squash ravioli (2 packages 18 oz total)
  • 6 tablespoon salted butter cut into tbsps
  • 1 tablespoon fresh sage julienned and packed
  • ½ cup parmigiano grated
  • ¼ cup reserved pasta water
  • flaky salt
  • fresh cracked pepper
DIRECTIONS:
  1. Prepare butternut squash according to the box/bag – usually boiled or 4 minutes. Making sure to save some pasta water for later.
  2. While that’s boiling, start the brown butter sauce.
  3. Add 6 tablespoon of salted butter to a medium sized nonstick pan over medium heat.
  4. Continue cooking and stirring while the butter bubbles and begins to darken.
  5. Once the color is a warm acorn brown, turn the heat off and immediately add the sage and stir — the sage will get crispy as it fries in the brown butter.
  6. Then add the cooked butternut squash ravioli, the pasta water and half the parmesan cheese. Cook and gently toss for another minute or so until the cheese melts into the pasta water and coats the ravioli.
  7. Plate and finish with flaky salt, fresh cracked pepper and remaining parmigiano.

Recipe from GrilledCheeseSocial

Breads · Garden

Delicata Squash and Sage Biscuits

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This recipe has been in my ‘must try’ stack for two years. Finally, I had the delicata squash and the motivation to make them and I was not disappointed. Oh my gosh, they are so flaky and delicious. My garden sage was plentiful, so it was the perfect time. Wouldn’t these be wonderful for the Thanksgiving table?

Delicata Squash and Sage Biscuits

INGREDIENTS:
  • 1 medium-small delicata squash (½ cup squash purée)
  • 2 cups unbleached white flour
  • 2 ½ tsp. baking powder
  • ½ tsp. baking soda
  • 2 Tbsp. cane sugar
  • 1 tsp. salt
  • 6 Tbsp. unsalted butter, chilled
  • 1 small bunch of fresh sage (1 ½ tsp. chopped and 10 whole leaves for garnish)
  • ¾ cup heavy cream
  • For the egg wash:
    • 1 small egg
    • 1 Tbsp. milk
DIRECTIONS:
  1. Slice the delicata squash in half, lengthwise. Remove all the seeds and stringy pulp around the seeds. Place the squash halves cut-side facing down on a baking sheet. Roast in a 400F oven for about 30 minutes or until a knife pierces the flesh like soft butter. Remove from the oven and allow to cool a bit. Scoop out the roasted flesh and discard the skins. Mash by hand with a potato masher, or if you wish, purée with a hand blender until smooth. Measure out 1/2 cup of squash purée. Chill the purée in the fridge.
  2. 2In a medium bowl, whisk the flour, sugar, salt, baking powder, and baking soda. Using a box grater, grate the cold butter into the flour mixture. Place this mixture in the freezer while you prepare the wet ingredients (about 5 to 10 minutes).
  3. 3In another bowl, mix the chilled cream, squash purée, and finely chopped sage. Whisk together until smooth. In another smaller bowl, make the egg wash by beating the egg and 1 Tbsp. of milk together.
  4. 4Remove the dry ingredients from the freezer. With a pastry cutter or your hands, make sure the grated butter is fully incorporated into the flour (it should look like bread crumbs). Gently add the squash and cream mixture to the dry ingredients, stirring just until the dough starts to come together. Using your hands, lightly knead the dough in the bowl, until uniform, but avoiding overhandling it.
  5. 5Lightly dust a clean work surface with flour and either roll or simply press the dough out to 3/4 inch thickness. Using a 2 1/2 inch round or square cookie cutter, cut out the biscuits. Brush the tops with egg wash and gently press a whole sage leaf on top of each biscuit. Place on a lightly buttered baking sheet. Bake for 12 to 15 minutes in a 400F oven, until golden on top. Transfer the biscuits to a cooling rack and serve warm.

Recipe from PBS Food Recipes

Soups and Stews

Tuscan Style Chicken Soup

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Tuscan Style Chicken Soup is hearty soup for those cold fall and winter days. If is easy to put together and I had the ingredients on hand, always a win.

Tuscan Style Chicken Soup

INGREDIENTS:
  • 1 tbsp olive oil
  • 1 onion peeled and chopped
  • 2 cloves garlic peeled and minced
  • 2 sprigs fresh thyme or ½ tsp dried thyme
  • 1 stick of celery sliced
  • 2 medium carrots peeled and chopped
  • 2 medium potatoes peeled and diced
  • 1 litre (4 cups) good-quality chicken stock ideally homemade, but water with stock cubes will work too. Use water plus bouillon for gluten-free
  • ½ tsp salt
  • ½ tsp black pepper
  • 400 g (14 oz) cooked cannellini beans washed and drained
  • 2 skinless cooked chicken breasts shredded
  • 100 g (3.5 oz) chopped kale
  • small bunch fresh parsley chopped
  • 2 tbsp finely grated parmesan
  • sprinkle of fresh thyme
  • serve with toasted granary or hearty bread
DIRECTIONS:
  1. Heat the oil in a large saucepan. Add the onion and cook for 10 minutes on a low-medium heat, stirring occasionally until softened.
  2. Add the garlic and thyme and cook for a further 2 minutes.
  3. Add the celery, carrots, and potatoes, stir, then add in the chicken stock, salt and pepper. Bring to the boil, then simmer for 20 minutes.
  4. Add in the drained cannellini beans and cook for a further 5 minutes.
  5. Add the shredded chicken and heat through for 2-3 minutes, then add the kale. Stir and simmer for 1-2 minutes until the kale has wilted. Test and season with more salt and pepper if needed.
  6. Divide between four bowls, topped with fresh parsley, grated parmesan and a couple of sprigs of fresh thyme. Serve with toasted granary bread.

Recipe from KitchenSanctuary

Appetizers · Candy · Holidays

Microwave Caramel Popcorn

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Microwave Caramel Popcorn is an old recipe from my Mother’s recipe box. I haven’t made it in years but decided this would be a good family treat for my kids’ families instead of commercial candy. It reminds of my childhood and trick or treating in the rural community, going from farmhouse to farmhouse. We would often get homemade goodies, far better than commercial candy. Those days are gone but we can treat our families!

Microwave Caramel Popcorn

INGREDIENTS:
  • 1 cup brown sugar
  • 1 stick butter
  • 1/4 cup white karo
  • 1/2 tsp. salt
  • 1/2 tsp. baking soda
  • 2-4 quarts of popped popcorn
DIRECTIONS:
  1. Pop the popcorn and place in a brown paper grocery bag.
  2. Combine all ingredients, except popped corn and baking soda, in a 1.5 to 2 quart microwave-safe bowl. Melt the butter and sugar together, stirring occasionally, then bring to a boil and cook on high for 2 minutes. Remove from the microwave and stir in baking soda.
  3. Pour the caramel over the popcorn. Close the bag and shake to coat the popcorn. You can also take a large spoon to stir to assure you get the popcorn coated.
  4. Close the bag and microwave on high for 1.5 minutes. Remove from the microwave and shake. Mine was done after 1.5 minutes but if you can add another 1-1.5 minutes if necessary.
  5. Pour the caramel corn into a cool baking sheet. Cool and break apart. Store in an airtight container.

My Mom’s recipe box

Soups and Stews

Creamy Butternut Squash and Sausage Soup

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This 30 minute, one pot soup is easy and delicious. I love a recipe that comes together so easily and delivers the flavor!

Creamy Butternut Squash and Sausage Soup

INGREDIENTS:
  • 15 oz spicy Italian sausage crumbled
  • 1 teaspoon Italian seasoning or Herbs from Provence
  • 1 tablespoon fresh thyme (no sprigs, just leaves)
  • red pepper flakes to taste (if sausage is spicy, you may want to skip the pepper flakes)
  • 1 cup orzo uncooked
  • 4 cloves garlic minced
  • 5 cups chicken stock
  • 10 oz butternut squash peeled and cubed
  • 5 oz fresh spinach
  • ½ cup heavy cream (I used half and half)
  • ⅓ cup Parmesan cheese shaved, shredded, or grated (for garnish)
DIRECTIONS:
  1. Add crumbled Italian sausage, Italian seasoning, a generous amount of fresh thyme (no sprigs, just leaves), and red pepper flakes to a large saucepan. Cook on medium heat, regularly stirring to break the sausage.
  2. Once the sausage released juices and is half cooked, add 1 cup of uncooked orzo and minced garlic, and cook, constantly stirring, for about 2 minutes on medium heat to brown the orzo.
  3. Add 5 cups of chicken stock and cubed butternut squash, stir everything well, cover with the lid, bring to a boil, reduce to visible simmer, and cook for about 5 or 10 minutes until the orzo and butternut squash is cooked.
  4. Add spinach to the soup, cover with the lid and let it wilt on low heat, occasionally stirring.
  5. Once the spinach has wilted, remove the soup from the heat and add heavy cream. Stir everything and season with salt and pepper. Add more chicken stock (or water) if the soup is too dense. Add more red pepper flakes, if you like. Top with Parmesan cheese (shaved, shredded, or grated) and fresh thyme.

Recipe from JuliasAlbum

Mexican Dishes · Soups and Stews

Green Chile Enchilada Chicken Soup

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Green Chile Enchilada Chicken Soup is a quick recipe for busy families. My daughter, Megan, made this one night while I was visiting. Since the family has a love/hate relationship with beans and other ingredients, she served rice and beans separately as well as cheese, cilantro and chips. Each family member was in charge of their final bowl of soup and it was delicious!

Green Chile Enchilada Chicken Soup

INGREDIENTS:
  • 1 tbsp. olive oil
  • 1 medium onion, chopped
  • 1 red bell pepper, chopped
  • 1/2 to 1 can green enchilada sauce (we used 1/2 can to please younger kids)
  • 1/2-1 tsp. oregano
  • 2 boxes chicken broth
  • 2 cups water
  • 2-3 cups shredded, cooked chicken
  • 1.5-2 cups corn
  • salt and pepper
  • Serve with:
    • cooked white rice
    • chopped fresh cilantro
    • cooked great northern beans
    • shredded cheese
    • tortilla chips
DIRECTIONS:
  1. Saute the onion and bell pepper in olive oil until soft.
  2. Add green enchilada sauce, oregano, broth, and water. Bring to a soft boil
  3. Add chicken and corn and simmer for 10-15 minutes.
  4. Serve bowl of soup and add rice, fresh cilantro, beans, cheese and chips as desired.

Recipe by daughter, Megan

Salads

Carmel Forest Spa Celery Salad

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Celery Salad has been trending and I had to try it. This salad did not disappoint. The author of the recipe talks about this being a cross between a Caesar and a Waldorf Salad and I think that accurately describes it. The crunch of the celery along with the sweetness of the dates and the pecans make it a real treat. The dressing is also surprising but so good. The salad is best served immediately. I ate leftovers the next day and they were pretty good but I wouldn’t try beyond one day.

Carmel Forest Spa Celery Salad

INGREDIENTS:
  • 1 bunch celery
  • 1 large honeycrisp apple, diced
  • 1 large cucumber, diced
  • 1 bunch fresh parsley, chopped fine
  • Handful micro greens (I used small mixed greens chopped)
  • 8-10 medjul dates, chopped
  • 1/2 cup chopped pecans
  • Dressing:
    • 1.5 cups shaved (or grated) Parmesan cheese
    • 1 bunch freshly chopped dill
    • 2-3 large lemons, juiced
    • 1/2 cup mayonnaise
    • 1/4 cup avocado oil
    • 1 tsp. salt
    • 1 tsp. pepper
    • 2 cloves garlic, minced
    • 2 tsp. maple syrup
DIRECTIONS:
  1. Add all of your salad ingredients into a bowl.
  2. Mix together all the dressing ingredients in another bowl till smooth.
  3. Pour over salad and toss.

Recipe from sarah_lasry