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!
Mango Shrikhand was a recipe made by my friend, Diane, for Book Club now over a year ago. It was delicious and I wanted to try to make it at home. I made it with Greek Yogurt and cut the cardamon in half.
For those who don’t love Greek Yogurt, I would recommend using Vanilla yogurt. If you don’t like cardamom, try using cinnamon. If you don’t like mango, try another fruit. It’s a versatile recipe and healthy dessert.
2 1/2 (8 ounce) container plain yogurt (I used Greek yogurt)
3/4 cup mango puree
5 tablespoons confectioners’ sugar
1/4 teaspoon ground cardamom (I used 1/8 teaspoon)
2 tablespoons crushed almonds
Line a colander with a clean piece of cheesecloth. Place colander over a tall vessel to collect the dripping water.
Pour yogurt onto the cheesecloth and gently twist the ends. Tie the ends into a knot above the yogurt. Let drain and thicken in the refrigerator, 5 hours to overnight.
Whisk yogurt, mango puree, confectioners’ sugar, and cardamom in a bowl until well blended.
Refrigerate Shrikhand for 1 to 2 hours. Garnish with crushed almonds and serve chilled.
Honey + Chicken = Delicious! I am fortunate to live next to a beekeeper and have two additional friends that have hives in their yards. Local honey is such a wonderful treat and inspires me to try new recipes. This recipe is definitely a keeper and wonderful paired with a fresh, green salad.
2020 was quite the year, and Easter was no exception. During the lockdown, my daughters and I cooked different things and did a front porch, socially distanced food swap. We each ate our Easter Dinner in our own homes, different than our normal family gatherings.
The following weekend, our neighbor invited everyone in our cul-de-sac to partake in a Greek Orthodox Easter dinner. It was warm enough to gather outside, socially distanced, to celebrate this special day. For the potluck gathering, I made Koulourakia, Greek Easter Cookies. The cookies are a wonderful, orange-flavored butter twist cookie.
They were fun to make and similar in design to the Kringla I make at Christmas. The cookies are especially good with a hot cup of coffee. This year, Greek Orthodox Easter will be May 2, 2021. I may be inspired to make these yummy cookies once again!
KOULOURAKIA GREEK EASTER COOKIES
3½- 4 cupsall purpose flour420- 480 grams (3½ + ½ cup separated) 1½teaspoonsbaking powder 3/4cupgranulated sugar150 grams zest of 1 orange 1/2cupbutter115 grams, cubed, room temperature 2largeeggsroom temperature 1largeegg yolkroom temperature 1½teaspoonsvanilla extractpure 1/4cuporange juicefreshly squeezed 1/4cupmilkroom temperature 1teaspoonouzoor Sambuca (optional)
1egg yolk 1teaspoonwater 2tablespoonssesame seedssprinkled on egg wash
Preheat oven to 375°F (190°C). Place rack in the center of oven. Line cookie sheet with parchment paper.
Sift together 3½ cups flour and baking powder and set aside. The other 1/2 cup of flour is reserved in case we need to add extra flour (see recipe note).
In a bowl of a stand mixture, with the paddle attachment, whisk together the orange zest and the sugar.
Add the cubed room temperature butter and cream together with the sugar until light and fluffy. This can take up to 5 minutes. Make sure to scrape down the sides of the bowl a few times.
Add the eggs, one at a time beating well and scraping down the bowl between each addition.
Add the egg yolk and again, beat well and scrape down the bowl.
Add the vanilla extract, orange juice, milk and ouzo (if using). Beat together for 30 seconds.
On low speed, add the 3½ cups of flour and baking powder. The dough should be soft but not sticky. Add a few tablespoons of flour if the dough is still sticky. (Optional: cover dough with plastic wrap and chill for 20 minutes).
With a medium sized cookies scoop, portion and roll into a 7-inch log.
Shape into desired shapes (braids, pinwheels, twists, etc…) Refer to pictures in the post.
Place on parchment lined cookie sheets about 1 inch apart.
Brush with egg wash and sprinkle with sesame seeds.
Bake for 13 minutes or until cookies are golden brown. (This was too long in my oven. I baked for 11 minutes and probably could have done even less.)
Allow to cool for a few minutes on the baking sheet before transferring to wire rack to completely cool down.
Can be kept in an airtight container at room temperature for about 2 weeks. Cookies can also be frozen.
Spring Bliss Bowls are so yummy that I made it twice within two weeks. There were so many ‘wows’ in this recipe. Wow, I have NEVER used pesto on rice…it’s amazing! Wow, I’ve NEVER roasted radishes…they are delicious! I roasted all vegetables on the same cookie sheet and it worked fine. You can also add protein such as sliced chicken breast if you like. If you don’t like the vegetables in the recipe, change it up. Any combination of vegetables will be great. Go for it!
SPRING BLISS BOWLS
1 cup short grain brown rice extra virgin olive oil seasoned salt and pepper 10oz. bag cauliflower florets, trimmed into similar sized florets 3 small golden beets, trimmed, peeled and chopped 1 bunch radishes, trimmed then halved or quartered if large 1/2 bunch asparagus, ends trimmed then chopped into 2” lengths 1/3 cup + 1/4 cup prepared basil pesto, divided (recipe recommends Buitoni-I used my homemade pesto) 2 Tablespoons chicken or vegetable broth 1/4 cup pepitas/pumpkin seeds (optional)
Preheat oven to 400 degrees then line two half sheet pans with foil, spray with nonstick spray, and set aside. (I used one cookie sheet vs. two).
Add brown rice plus 1-3/4 cup water, a drizzle of extra virgin olive oil, and a sprinkling of seasoned salt to a small saucepan with a tight fitting lid. (Refer to the cooking instructions on your particular bag.) Bring to a boil then place a lid on top, turn heat down to low, and gently simmer for 40 minutes. Taste – if rice is still crunchy, add 2 Tablespoons water then continue to cook for 5 more minutes. Remove pot from heat then let sit and steam with the lid on for 7 minutes before fluffing and cooling slightly. Once slightly cooled, stir in 1/3 cup pesto.
Meanwhile, add cauliflower to a medium-sized bowl then drizzle with extra virgin olive oil and season with seasoned salt and pepper. Spread onto one half of the first sheet pan then oil/season beets in the same bowl and spread onto the other half. Roast for 15 minutes then stir.
While the cauliflower and beets are roasting, oil/season the radishes then spread out onto one half of the second sheet pan. Roast for 10 minutes with the beets/cauliflower then stir. Add oiled/seasoned asparagus to the remaining empty half of the second sheet pan then roast with all the other vegetables for 10 minutes, or until all the vegetables are tender.
Ratatouille is a vegetable side dish filled with wonderful flavors. Every time I say the word ‘Ratatouille’ I have to smile and think of the Disney animated film Ratatouille. The young rat, Remy, dreams of becoming a famous French chef. Such a funny film, great to watch with children, grandchildren or in the privacy of your own adult home…no one needs to know you’re watching a cartoon!
Celebrate after watching the film by enjoying the real deal!
LAYERED BAKED RATATOUILLE
2 cups (16 oz.) crushed tomatoes
2 tbsp. tomato paste
1 small onion, minced
3 cloves garlic, minced
1 tbsp. fresh thyme leaves (or 1 tsp dry) (plus more for sprinkling)
½ tsp. salt (plus more for sprinkling)
¼ tsp. pepper (plus more for sprinkling)
2 medium zucchini, thinly sliced*
2 medium yellow squash, thinly sliced*
2 small eggplant, thinly sliced*
2 red bell peppers, stemmed, seeded and cut into 1” squares
Parmesan cheese, to top (optional)
Preheat oven to 375F.
Spread 1 tbsp. olive oil in the bottom of a 9 inch cast iron skillet. In a small bowl, mix the crushed tomatoes, tomato paste, onion, garlic, thyme, salt and pepper. Pour the mixture into the base of your skillet.
Layer the sliced vegetables vertically around the skillet, packing them as tight as you can. (We find that it is easier to layer the zucchini, squash, and eggplant in the skillet and then go back in and tuck the red peppers within the layers after the other vegetables have been filled in.)
Season the top of the vegetables with additional salt, pepper, and thyme. Drizzle with more olive oil.
Place the skillet in the oven and bake for 45 minutes or until bubbly and the vegetables are softened and starting to brown slightly.
Crusty Bread that I don’t have to knead? Just what I needed to go with the soup I was making. Honestly, the recipe seemed too easy but it worked perfectly. I baked the bread in my Lodge Dutch Oven and I baked it according to directions. The crust was a little too brown, but the interior of the bread was perfect and tasted great!
It is wonderful served with soup and also wonderful as a sandwich. As long as I plan a day ahead, I can make this bread any time!
CRUSTY NO-KNEAD BREAD
3cupsall-purpose flour 1 ¾tsp.salt ½tsp.active dry yeast 1 ½cupswaterroom temperature
Form the dough: In a big bowl mix the flour, salt and yeast together. Pour water into the bowl and using a spatula or a wooden spoon mix it until well incorporated. You do not need to activate the yeast before, even though we’re using active dry yeast. The slow rising process will do the trick.
Allow it to rise: Cover the bowl with plastic wrap and let it sit on your counter or inside your unheated oven for 12 to 18 hours.
Preheat your oven: Preheat oven to 450°F. Add your cast iron pot to the oven as it’s heating and heat it as well until it’s at 450°F. Usually when the oven is done preheating your pot should be hot enough as well. Remove the pot from the oven and remove the lid from it. Use oven mitts, as to not burn yourself.
Shape the dough: Flour your hands really well and also sprinkle a bit of flour over the dough. With your floured hands gently remove the dough from the bowl and roughly shape it into a ball. Sprinkle some extra flour directly into the bottom of the pot. Take the ball of dough and drop it into the pot. Cover the pot with the lid and place it back in the oven. Alternatively, you can also place the ball of dough onto a piece of parchment paper, then lift the parchment paper and drop it in the pot, with parchment paper and all. This could also ensure that your bread doesn’t stick at all to the bottom of the pot. I have found that if I use parchment paper, the bread doesn’t brown so much on the sides, but otherwise it’s still crusty and delicious.
Finish the bread: Bake for 30 minutes with the lid on, after which remove the lid and bake for another 15 to 20 minutes until golden brown. Remove the bread from the pot, it should fall out easily. Let cool completely before slicing into it and serving.
French Macarons are such a light, sweet delicacy. I never would think of making them, yet, one day, my oldest daughter, Megan, called to say she’d had a dream about making Macarons and was going to bake them that very day. Megan is the dessert maker in our family, always coming up with something new and delightful. Even so, I thought they would be extremely difficult, especially at Denver altitude.
Never fear! The results were stunning and delectable. The only change Megan made to the recipe was reducing the vanilla and adding almond extract to both the cookie and to the frosting. I’ll leave the Macaron making to Megan and praise (and enjoy) the results!
For the Cookie
100gegg whitesroom temperature or 3 large eggs
140galmond flour or 1 1/2 cups
90ggranulated sugarjust under 1/2 cup
130gpowdered sugar or 1 cup
1tsp.vanilla5mL (Megan used 3/4 tsp. vanilla and 1/4 tsp. almond extract)
1/4tsp.cream of tartar800mg
For the Buttercream
1cupunsalted butter softened226g
1tsp.vanilla (Megan used 3/4 tsp. vanilla and 1/4 tsp. almond extract)
For the Macarons:
Sift the confectioners sugar and almond flour into a bowl.
Add the room temperature egg whites into a very clean bowl.
Using an electric mixer, whisk egg whites. Once they begin to foam add the cream of tartar and then SLOWLY add the granulated sugar.
Add the food coloring (if desired) and vanilla then mix in. Continue to beat until stiff peaks form.
Begin folding in the 1/3 of the dry ingredients.
Be careful to add the remaining dry ingredients and fold gently.
The final mixture should look like flowing lava, and be able to fall into a figure eight without breaking. Spoon into a piping bag with a medium round piping tip and you’re ready to start piping.
Pipe one inch dollops onto a baking sheet lined with parchment paper (this should be glued down with dabs of batter). Tap on counter several times to release air bubbles. Allow to sit for about 40 minutes before placing in oven.
Bake at 300F for 12-15 minutes, rotate tray after 7 minutes. Allow to cool completely before removing from baking sheet.
For the French Buttercream Filling:
Combine sugar and water in medium saucepan. Heat over low heat while stirring until sugar dissolves. Increase heat to medium- high and bring to a boil
Put egg yolks in a stand-mixer fitted with a whisk attachment and beat until thick and foamy.
Cook the sugar and water syrup until it reaches 240 degrees F. Immediately remove from heat. With mixer running, SLOWLY drizzle hot syrup into bowl with yolks.
Continue mixing until the bottom of the bowl is cool to the touch and the yolk mixture has cooled to room temperature.
Add in butter one cube at a time allowing each piece to incorporate before adding the next. Add vanilla and salt. Continue mixing until buttercream is smooth and creamy. (About 5-6 minutes.) Add food coloring if desired.
Pipe your filling onto the back of half the shells. Form a sandwich and repeat. Macarons should be aged in the fridge for 1-3 days for best results. This allows the filling to soften the shells inside.
THE MERINGUE!!!! That meringue HAS TO BE STIFF! I had no idea French meringue could be whipped to such a thick marshmallowy consistency but all it takes is a bit of extra whisking. You’ll notice the meringue start to fill the whisk when you’re getting close to the right stage.
Sift, Sift, SIFT! Those larger pieces of almond flour will mar the surface of your macarons. Best practice is to sift then whiz in the food processor and repeat two more times. Discard the larger particles, don’t try to press them through the sieve.
Use a scale if possible, accuracy helps with this recipe.
The mixing will take some practice, you will fold and fold the batter and then use the spatula to GENTLY press the batter against the bowl. You want to remove some of the bubbles but not to many… Continue this until it reaches a thick “lava” consistency. It should slowly fall off the spatula in ribbons and be able to form a figure eight without breaking.
Pipe the macarons perpendicular to the surface. If your tip is pointing a bit in any particular direction when you pipe the macarons might be oblong or malformed.
Add your coloring to the meringue after it reaches the soft peak stage.
When you are finishing the piping motion stop squeezing the bag and pull up with a circular motion.
The macarons will be best after 2-3 days resting in the fridge.
If you over-bake the shells and they’re too crisp, brush the bottom with some milk before assembly to soften them up.
2 cups granulated sugar
6 Tablespoons all-purpose flour
6 large eggs, room temperature
1 cup fresh lemon juice (about 4 lemons)
optional: confectioners’ sugar for dusting
Preheat the oven to 325°F (163°C). Line the bottom and sides of a 9×13 baking pan with parchment paper, leaving an overhang on the sides to lift the finished bars out (makes cutting easier!). Set aside.
Make the crust: Mix the melted butter, sugar, vanilla extract, and salt together in a medium bowl. Add the flour and stir to completely combine. The dough will be thick. Press firmly into prepared pan, making sure the layer of crust is nice and even. Bake for 20-22 minutes or until the edges are lightly browned. Remove from the oven. Using a fork, poke holes all over the top of the warm crust (not all the way through the crust). A new step I swear by, this helps the filling stick and holds the crust in place. Set aside until step 4.
Make the filling: Sift the sugar and flour together in a large bowl. Add the eggs and lemon juice and whisk until completely combined.
Pour filling over warm crust. Bake the bars for 22-26 minutes or until the center is relatively set and no longer jiggles. (Give the pan a light tap with an oven mitt to test.) Remove bars from the oven and cool completely at room temperature. I usually cool them for about 2 hours at room temperature, then stick in the refrigerator for 1-2 more hours until pretty chilled. I recommend serving chilled.
Once cool, lift the parchment paper out of the pan using the overhang on the sides. Dust with confectioners’ sugar and cut into squares before serving. For neat squares, wipe the knife clean between each cut. Cover and store leftover lemon bars in the refrigerator for up to 1 week.
Freezing Instructions: Lemon bars can be frozen for up to 3-4 months. Cut the cooled bars (without confectioners’ sugar topping) into squares, then place onto a baking sheet. Freeze for 1 hour. Individually wrap each bar in aluminum foil or plastic wrap and place into a large bag or freezer container to freeze. Thaw in the refrigerator, then dust with confectioners’ sugar before serving.
Eggplant is one of my favorite vegetables. It started with fried Eggplant in my Mother’s kitchen, and through the years I have experienced eggplant in many ways. I have made Ina Garten’s Eggplant Spread dozens of times. This recipe is more like baba ganoush, with that wonderful smoky flavor. The dip would be wonderful served with a fresh Greek Salad.
SMOKY EGGPLANT DIP
Makes about 2 cups
2 medium eggplants (about 1 pound each) 2 tablespoons olive oil, divided 1 teaspoon coarse or kosher salt, or to taste 6 tablespoons tahini (sesame seed paste), well-stirred if a new container 2 garlic cloves, peeled and minced or pressed Juice of 1 lemon, plus more to taste, if desired Pinch of cayenne or aleppo pepper Pinch or two of ground cumin 2 tablespoons well-chopped flat-leaf parsley, divided Toasted sesame seeds or za’atar for garnish (optional)
Heat oven to 375°F.
Brush a baking sheet or roasting pan with 1 tablespoon olive oil, and sprinkle with 1 teaspoon salt.
Prick eggplants a few times with a fork or tip of a knife. Over a gas flame, grill or under a broiler, evenly char the skin of your eggplants. I like mine quite smoky and like to leave no purple visible. Transfer to a cutting board, and when cool enough to handle, trim off stem and cut lengthwise. Place cut side down on prepared baking sheet and roast for 30 to 35 minutes, until very, very tender when pressed. Let cool to room temperature.
Next Step Option 1: Food Processor: In a blender or food processor: Scrape eggplant flesh from skin and into the work bowl. Add tahini, lemon, cayenne, cumin and 1 tablespoon parsley. Blend in short bursts (pulses) until combined but still coarsely chopped.
Taste and adjust ingredients if needed. You may wish to add more salt and lemon.
To serve: Spoon into a bowl and drizzle with remaining tablespoon of olive oil. Scatter with second tablespoon of parsley, and some toasted sesame seeds or za’atar, if desired. Serve with pita wedges or naan.
What do you do when you have a lot of leftover spaghetti squash and Italian sausage? You invent a recipe for egg cups. Through the years, I’ve made many types of egg cups, but spaghetti squash is a new one. Frankly, I didn’t expect them to be very good, but they were delicious! I made them and refrigerated them, heating them up in the microwave the next day. I’ll definitely be making this again, and again.
ITALIAN SPAGHETTI SQUASH EGG CUPS
5 eggs, beaten 3-4 cups cooked spaghetti squash 1-2 tablespoons olive oil 1 cup cooked Italian Sausage, crumbled 1/4 shredded Pecorino Romano or Parmesan cheese 1/2 tsp. Italian seasoning salt & pepper to taste Extra shredded cheese to sprinkle on top of the egg cups before baking.
Mix all ingredients together. Pour into greased muffin tins (they tend to stick so grease generously). Sprinkle extra shredded cheese on top of each cup.
Bake at 350 degrees for 20-25 minutes. Makes about 16 egg cups