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!
Book Club · New Favorite · Salads

Summer Corn and Vegetable Salad

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Fresh sweet corn, tomatoes, onion, and cucumber tossed with avocado and Feta…OMG it is so good.  This salad is a wonderful side dish to grilled fish, chicken or beef but it also can serve as the main event on a hot summer evening.

SUMMER CORN AND VEGETABLE SALAD

4 ears corn, cooked
2 avocados, diced
2 cups cherry tomatoes, halved (I use orange & red for a little color)
1/2 an English cucumber, finely diced, skin on
1/3  cup crumbled feta
1/2 red onion, finely diced

Cilantro Vinaigrette
1 tbsp. rice wine vinegar
1 tbsp. white wine vinegar
1/2 tsp. salt 
1 tsp. garlic powder
1/2 freshly ground black pepper
2 tbsp. cilantro, chopped
6 tbsp. EVOO

  • Cook the  corn.  I steamed the corn and cut from the cob but the original recipe had a great idea to ‘put in the oven on 350 degrees, and throw the corn in, husks and all. Bake them for 25 minutes, let it cool, and then cut off the very bottom of the corn. You should be able to easily pull off the husks and the silk’.
  • Cut off the kernels with a large knife, add to a big bowl.
  • Chop the avocados, cherry tomatoes, English cucumber, and red onion, then add to the bowl. Add the feta.
  • For the vinaigrette, combine the first 5 ingredients (so the seasonings react with the vinegar), then add the cilantro and the EVOO. Shake it up.
  • Gently mix all the salad ingredients together. When ready to serve, add the dressing and stir to combine.
  • Optional:  Serve on bed of mixed greens.

Adapted from: AuthenticSuburbanGourmet and AndwhatIate

 

Appetizers · New Favorite

Flatbread with Peach, Prosciutto and Mozzarella

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Fresh Colorado peaches and so many recipes to try.  I made this for a quick, delicious dinner and it didn’t disappoint.  I enjoyed it with a glass of crisp, white wine.  This flatbread with make repeat appearances in my home!

FLATBREAD WITH PEACH, PROSCIUTTO, AND MOZZARELLA

4 naan flatbreads 
2 tbsp. extra-virgin olive oil
8 oz. fresh mozzarella, thinly sliced
2 peaches, thinly sliced
4 oz. thinly sliced prosciutto, torn into bite-size pieces
1/2 c. thinly sliced fresh basil
kosher salt
Freshly ground black pepper
  • Preheat oven to 450°.
  • Place flatbreads on two baking sheets and drizzle each with ½ tablespoon olive oil. Top with mozzarella, peaches, prosciutto, and ¼ cup basil, and season with salt and pepper.
  • Bake until crust is crisp and golden and cheese is melted, about 8 minutes.
  • Remove from oven and sprinkle with remaining ¼ cup basil. Cut each pizza into quarters and serve immediately.

Recipe from delish.com

New Favorite · Salads · Vegan · Vegetarian

Peach Quinoa Salad

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Fresh Colorado Peaches are the best!  Quinoa is a favorite so why not pair them together with other scrumptious ingredients for a yummy, cool summer salad!

PEACH QUINOA SALAD

1/4 cup chopped parsley
1/4 cup lime juice
1 tsp. agave nectar or honey
1 tsp. sea salt
1/2 cup olive oil
3 cups cooked quinoa
1 Tbsp. chopped parsley
2 fresh Peaches cut into chunks
1/2 cup dried wild blueberries (or bing cherries)
1/2 cup spicy pecans chopped
1/2 cup diced carrots
1/2 cup diced celery
1/2 cup diced cucumber
1/2 cup diced red pepper
1/4 cup chopped scallions
1/4 cup red onion diced

  • Mix the first 5 ingredients in a bowl; set aside.
  • Add the other ingredients together in a larger bowl.
  • Mix in the dressing. Garnish with parsley. Serve.

Recipe from reluctantentertainer.com

Cakes · Family · New Traditions

Fresh Peach Cake

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Fresh Peach Cake is delicious, even though the photo of the finished product is not.  I was disappointed by the appearance of the finished product, but the taste was delicious.

Next time, I would use a slightly bigger pan, since the batter cooked over the side.  However, a few crispy bites of dessert are equally good!

FRESH PEACH CAKE

1/4 pound (1 stick) unsalted butter, at room temperature
1 1/2 cups sugar
2 extra-large eggs, at room temperature
1 cup sour cream, at room temperature
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
3 large ripe peaches, peeled, pitted and sliced
1/2 cup chopped pecans

  • Preheat the oven to 350 degrees F. Grease a 9-inch-square baking pan.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 1 cup of the sugar for 3 to 5 minutes on medium-high speed, until light and fluffy. With the mixer on low, add the eggs, one at a time, then the sour cream and vanilla, and mix until the batter is smooth.
  • In a separate bowl, sift together the flour, baking soda, baking powder and salt. With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined.
  • In a small bowl, combine the remaining 1/2 cup sugar and the cinnamon.
  • Spread half of the batter evenly in the pan. Top with half of the peaches, then sprinkle with two-thirds of the sugar mixture. Spread the remaining batter on top, arrange the remaining peaches on top and sprinkle with the remaining sugar mixture and the pecans.

  • Bake the cake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.
Family Favorites · Garden · Salads · Vegan · Vegetarian

Panzanella

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Panzanella, or panmolle, is a Tuscan chopped salad of soaked stale bread, onions and tomatoes.  It often includes cucumbers, sometimes basil and is dressed with olive oil and vinegar. It is also popular in other parts of central Italy (per Wikipedia).  The first time I had this salad, about 10 years ago, I fell in love.

It’s a scrumptious salad, any time of the year, but especially when I have fresh tomatoes from my garden.  Fresh, flavorful and healthy!

PANZANELLA

3 tablespoons good olive oil
1 small French bread or boule, cut into 1-inch cubes (6 cups)
1 teaspoon kosher salt
2 large, ripe tomatoes, cut into 1 inch cubes
1 cucumber, unpeeled, seeded, and sliced into 1/2 inch thick
1 red bell pepper, seeded and cut into 1-inch cubes
1 yellow bell pepper, seeded and cut into 1-inch cubes
1/2 red onion, cut in half and thinly sliced
20 large, fresh basil leaves
3 tablespoons capers, drained

VINAIGRETTE:

1 teaspoon finely minced garlic
1/2 teaspoon Dijon mustard
3 tablespoons Champagne vinegar
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

  • Heat the oil in a large sauté pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.
  • For the vinaigrette, whisk all the ingredients together.
  • In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil and capers.  Add the bread cubes and toss with the vinaigrette.  Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.

Recipe from Food Network, Barefoot Contessa

Book Club · Gluten Free · Health · New Favorite · Salads · Skinny · Vegan · Vegetarian

Watermelon Heirloom Salad

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Book Club almost always inspires me to try making something new and the Watermelon Heirloom Salad has been on my list of ‘must try’ since my sister-in-law, Betty, told me about it.

I served this in July with tomatoes and watermelon in season. It is a refreshing salad especially during the hot days of summer. The salad was served with the feta on the side since some of our members are Vegan.  Easy peasy and satisfies all.  What a wonderful fusion of great flavors.  It’s now one of my favorite summer treats.

WATERMELON HEIRLOOM SALAD

3 large heirloom tomatoes (about 1.5 pounds), cored and cute into chunks or 2 cups cherry tomatoes, halved (I used multi-color cherry tomatoes)
4 cups cubed watermelon
1/2 cup fresh mint, roughly chopped
1/2 cup fresh basil, roughly chopped
2 tablespoons sherry vinegar (I used Champagne vinegar)
juice of 1 lime
Sea salt & freshly ground black pepper
1/2 cup fresh feta (don’t skimp on the quality of the feta)
1 lime, cut into wedges

  • Combine the tomatoes, watermelon, mint and basil in a bowl.
  • In a separate bowl, mix together olive oil, vinegar, lime juice, salt and pepper to taste.
  • Pour olive oil mixture over the fruit and toss to mix.
  • Cover and refrigerate for several hours.
  • Just before serving, sprinkle the feta over the salad (or on the side). Serve with lime wedges and sea salt.

Recipe from FreyFarms

Garden · New Favorite · Vegetables

Beet Greens with Pine Nuts

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In 2020 I planted golden beets for the first time in my garden.  I love a fresh beet and goat cheese salad but the big surprise for me was how delicious beet greens are.

My friend, Jan, told me about a Swiss Chard with Tahini recipe, referenced below, which I adapted to use with beet greens, minus the extra sauce.  I made it several times last year and will be making it every year that I grow beets or can purchase beets with greens.  Out of this world!

BEET GREENS WITH PINE NUTS

2 3/4 lb. beet greens or Swiss Chard
2.5 tbsp. unsalted butter and 2 tbsp. olive oil
scant 5 tbsp. pine nuts
2 small cloves garlic, sliced very thin
1/4 cup dry white wine
sweet paprika, to garnish (optional)
salt and pepper

  • Clean the beet greens or Swiss Chard. Chop into strips.
  • Put half of the butter and the 2 tablespoons of olive oil in the large frying pan and place over medium heat.  Once hot, add the pine nuts and toss them in the pan until golden, about 2 minutes.  Using a slotted spoon, remove them from the pan.
  • Throw in the garlic.  Cook for about a minutes until it starts to become golden
  • Carefully pour in the wine. Leave for a minute or less, until it reduces to about one third.  Add the chopped beet greens and the rest of the butter and cook for 2-5 minutes, until the beet greens are wilted.
  • Season with salt and black pepper. Divide the greens among the individual serving bowls, and scatter with pine nuts.  Drizzle with additional olive oil and paprika, if you desire.

Adapted from Jerusalem Cookbook 

Full recipe for Swiss Chard with Tahini, Yogurt & Buttered Pine Nuts from the Dallas News

Cakes · New Favorite

Gin and Tonic Drizzle Cake

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Gin & Tonic Cake sounded delicious when my sister-in-law, Betty, told me about it a few years ago.  Summer time evenings on the patio with a G&T and good friends inspired me to make this wonderful cake.  Warning…it is a bit boozy but oh, so delicious!

I converted the recipe to American measures (in parenthesis) and it worked well.  Instead of baking a big pan of cake, I baked in several smaller cake pans and froze a few cakes, minus the lime slices.  It freezes well.

GIN & TONIC DRIZZLE CAKE

Cake:
250g unsalted butter (8.8185 oz. or 1.102 cups)
250g sugar (8.8185 oz. or 1.102 cups)
250g self rising flour (8.8185 oz. or 1.102 cups)
5 medium egg
1 lime, zested

Drizzle:
75g sugar (2.6455 oz. or 1/3 cup)
5 tbsp. Gin
5 tbsp. Tonic Water

Icing:
200g powdered sugar (7.0548 oz. or .8819 cup)
3-4 tbsp Gin

Decoration:
1 lime, zested
lime sliced

For the Cake:

  • Grease and line a 2 lb. loaf tine (i used several small loaf pans instead).
  • Preheat the oven to 180 centigrade or 350 degrees fahrenheit.
  • Cream together the butter and sugar until light an fluffy.
  • Add in the eggs, flour, and lime zest. Beat again until smooth and combined.
  • Pour the cake ingredients into the cake pan(s) and bake for 40-45 minutes.  When baked fully, a cake skewer should come out clean and the cake shouldn’t be making a bubbling sound.
  • Remove the cake from the oven and cool slightly while making the drizzle.

For the Drizzle:

  • In a small pan, add the sugar, Gin and Tonic.
  • Heat on a low-medium heat while stirring.  Once the sugar is dissolved, remove from the heat.
  • Poke the cake lightly with a cake skewer and drizzle over the cake. Allow the cake to cool fully in the cake pan.

To Decorate:

  • Once the cake has cooled, remove it from the cake pan.
  • In a small bowl, add the powdered sugar and gradually mix in the Gin until you get a thick, pourable consistency.
  • Pour the icing over the cake, sprinkle with lime zest. Add lime slices to the top for decoration.

Recipe slightly adapted from Janespatisserie.com

Garden · Health · New Favorite · Salads · Vegan · Vegetarian

Arugula and Cinnamon Basil Salad

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Cinnamon Basil…who knew there was such a thing.  I grew Cinnamon Basil in my garden, not really sure what I would do with it.  It truly has a cinnamon essence and is great in salads.  I adapted this recipe, adding chopped walnuts and Craisins to add a fruity, crunchy addition to the salad.  Next time, I may add a little crumbled goat cheese.  Mmmmm.

ARUGULA AND CINNAMON BASIL SALAD

6 cups rocket (arugula)
1 cup cinnamon basil, torn (I used a little less)
1/2 small red onion, thinly sliced
1/2 cup chopped walnuts
1/2 cup Craisins

DRESSING

1/3 cup red wine vinegar
2 tablespoons water
1/2 cup olive oil
1/4 cup sugar
1 dash salt

  • Put the dressing ingredients in a jar, cover, and shake well.
  • Put the rocket, onion, walnuts, Craisins, and basil in a salad bowl and toss, with a little dressing.

Recipe adapted from Food52.com

Czech Heritage and Dishes · Family · Sandwiches

Chlebíčky — Czech Open Faced Sandwiches

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Chlebíčky are open-faced sandwiches served in the Czech Republic.  The sandwiches include meat, cheese and vegetables and are meant to be eaten in a few small bites.  Think of them as an appetizer, often served with wine or beer.

Czech hospitality is like a warm hug from your Babicka, or Grandma.  While visiting the Czech Republic and visiting my ancestors villages, we were almost always asked to enter their home and enjoy a treat, be it Chlebíčky, pastry, dandelion tea, or even a little sip (or two) of Slivovice.

Our Colorado Czech/Slovak/Rusyn Genealogy Group used to gather once a quarter (before COVID), often sharing Czech treats.  I made Chlebíčky for one of our potlucks, using recipes from Czechcookbook.com.  They are easy to make and you can customize the ingredients to your liking. I’ve included links at the bottom to the recipes as well as a link to more information on the history of these delightful bites!

Chlebíčky

Czech Spread (vlašský salát) (Recipe follows)
thinly sliced ham
thinly sliced cheese (baby swiss)
hardboiled eggs, sliced
dill pickles, sliced
bell peppers, cut into strips
french bread
cheese for grating

Czech Spread – Vlašský salát

3 small potatoes (13 oz.)
10 mini carrots or 2 medium (4-5oz)
2 pickles (preferably dill pickles)
1 tsp pickle juice
1/2 tsp salt
1 tsp granulated sugar
little bit pepper
1 Tbsp.  yellow mustard
1/3 cup canned peas
4 oz. bologna or ham
1 cup mayo

http://www.czechcookbook.com/czech-spread-vlassky-salat/

Open-Faced Sandwiches – Chlebíčky

Obložené Chlebíčky