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!
Czech Heritage and Dishes · Gluten Free · New Traditions · Vegan · Vegetarian

Roasted Cabbage Slices

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Several weeks ago a Facebook friend shared a recipe for roasted cabbage and I meant to copy or print it.  Short story, short…I forgot.  This week I was in the mood for roasted cabbage and…no recipe. After a quick Google search, I found a similar recipe from Martha Stewart for Roasted Cabbage Wedges.

The recipe calls for caraway OR fennel seeds and I AM a caraway seed lover but decided to do a few of both. The fennel seeds won, hands down!  The fennel gives a nice touch to the roasted cabbage where I didn’t feel the caraway enhanced the flavor. My Czech ancestors would probably roll over in their graves if they heard me admit that!

Great recipe to pair with pork, Bratwurst or for a vegan dish.

ROASTED CABBAGE SLICES

1 tablespoon plus 2 more tablespoons extra-virgin olive oil
1 medium head green cabbage cut into 1 inch slices
Coarse salt and pepper
1 teaspoon caraway or fennel seeds

  • Preheat oven to 400 degrees.
  • Brush a rimmed baking sheet with 1 tablespoon of extra-virgin olive oil.
  • Place 1 medium head green cabbage cut into 1 inch slices, in a single layer on the baking sheet.  Brush the cabbage slices with 2 tablespoons oil.
  • Season with coarse salt and pepper, then sprinkle with caraway or fennel seeds.
  • Roast until cabbage is tender and edges are golden, 40-45 minutes.

Recipe slightly adapted from Martha Stewart Living

Losers!

Slow Cooker Brownie … a Disaster!

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A few days ago I was watching the Rachael Ray show with Emeril Lagasse as her guest. He shared a recipe for a slow cooker/crockpot brownie. With a busy day coming up and the need for a birthday dessert, I decided to give it a shot.

I followed the instructions, shown below, to a ‘T’ and anxiously awaited the yummy results, enjoying the smell of chocolate in my home all afternoon.

After the allotted baking time of 3 1/2 hours, the brownies were still liquid in the middle. I have a fairly large crockpot so the brownies were probably thinner than in many smaller crockpots.  Time was running out, so what to do?  I tried baking a little while longer on low with no improvement.  Finally I resorted to turning the crockpot on ‘high’ and you can imagine the burned edges and still uncooked center.

I was NOT a happy camper and kicked myself for not making the recipe shown below but baking, old-style, in the oven.  I think this modification for traditionally baked brownies topped warm, with the chocolate hazelnut spread would be amazing. Skip the slow cooker method.

NOTE TO SELF:  Never try to ‘bake’ a cake or brownie in the crockpot EVER!

SLOW COOKER BROWNIES (NOT!)

1 box of brownie mix
1 cup chocolate chunks, a mix of milk and dark (and I used some white chocolate)
1/2 cup chocolate hazelnut spread

  • Line the bottom of the slow cooker with some aluminum foil and spray it with a little non-stick spray.
  • Prepare brownie mix according to package directions and add chocolate chunks.
  • Pour the batter into the slow cooker, set at a low temperature and cook for 3 hours.
  • Remove lid and cook for an extra 30 minutes to create a crunchy top. When cool, spread hazelnut spread on top and enjoy!

Recipe from Rachael Ray Show with Emeril Lagasse

Family Favorites · Holidays

Peanut Blossoms…with a kiss for your Sweetheart

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Peanut butter and chocolate are a combination made in heaven.  What a perfect way to treat your Valentines with a sweet treat for Valentine’s Day. While Peanut Blossoms are also a Christmas favorite at my house, they are good all year long.

My 11.5 year old Golden Retriever likes them, too…helping himself to a few dozen stored in a canister on my counter.  I’m lucky he has an iron stomach! No more Peanut Blossoms for Big Bad Joe this year!

PEANUT BLOSSOMS

1/2 cup white sugar
1/2 cup brown sugar
1/2 cup shortening
1/2 cup peanut butter
2 tablespoons milk
1 egg
1 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon vanilla
1/2 teaspoon salt
1 bag chocolate kisses

  • Combine all ingredients in a bowl (except chocolate) and mix on low speed until well blended. Shape in round balls and roll in sugar.
  • Bake on ungreased cookie sheet for 10-12 minutes at 375 degrees.
  • Remove cookies and press in chocolate star or kiss in each cookie while cookies are still hot.

Yield: 4 dozen

New Traditions

Baked Risotto with Bacon and Kale…comfort food

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Baked Risotto with Bacon and Kale (and many other yummy ingredients) is a comfort dish to love. My gal pal, Jan, told me about this dish and I had to try it.  It also helped that I had many of the ingredients on the ready.

I rarely make Risotto because I don’t enjoy standing over the stove, constantly stirring and adding liquid to the Arborio rice. This recipe eliminates that hassle. There is some prep work chopping, roasting, grating, etc. but I did that early in the day which made the final preparation a breeze.

Add this is the list…comfort food!

RISOTTO WITH BACON AND KALE

4 slices bacon, chopped coarsely
1 large onion, chopped
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup Arborio rice
3 cups low-salt chicken broth (plus 1/2 cup+ to add later in preparation)
3 tablespoons fresh lemon juice (about 1 large lemon)
3 medium curly kale leaves, stemmed and chopped into 1-inch pieces (about 3 cups)
1 roasted carrot
1 roasted parsnip
1 roasted shallot
1/2 cup freshly grated Parmesan

  • Preheat oven to 400 degrees.  Peel and chop the carrot, parsnip and shallot. Place on baking sheet and drizzle with olive oil and sprinkle with salt.  Roast for 10 minutes or until cooked through. Remove from oven and set aside.
  • Increase oven temperature to 425 degrees.
  • In a large, heavy saucepan or braising pan, cook the bacon over medium-high heat until crisp.  Drain on paper towels.
  • Add the chopped onions, salt and pepper.  Reduce the heat to medium-low and cook until tender, about 5 minutes.  Add the rice and stir for 2 minutes.  Add 3 cups broth and the lemon juice. Increase the heat and bring the mixture to a boil, stirring occasionally.
  • Cover with a tight lid and bake in the oven for 20 to 25 minutes.  (Note: my dish was done at 20 minutes so watch closely.)
  • Remove the pan from the oven and return it to the stove, over medium-low heat. Remove the lid and stir in the chicken, kale, roasted vegetables and 1/2 cup chicken broth.  Stir until the kale is wilted, about 5 minutes, adding extra broth, as needed, until the Risotto is creamy.  Stir in the cooked bacon and cheese.  Ladle into bowls and serve.

Recipe slightly adapted from Giada De Laurentiis Risotto with Bacon and Kale

 

Family Favorites · New Favorite

Hot Wing Dip…anytime

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Hot Wing Dip came into my life thanks to oldest daughter Megan’s friend, Jacqui.  It was instant love for both of us, although Megan prefers Ranch dressing vs. Blue Cheese dressing.  Either way, it’s a hearty appetizer that is great to share at a potluck, tailgate, Olympics gathering, or just because! This time I split the recipe into two 8×8″ or 9×9″ casseroles to share at different events.

Hot Wing Dip has the same impact as hot wings but 1) not as messy and 2) easier to prepare. What’s not to love?

HOT WING DIP

2 bricks cream cheese, softened
16 oz. bottle Franks red-hot BUFFALO sauce
16 oz. bottle Blue Cheese dressing (or Ranch dressing)
6-8 cooked chicken breasts (depending on if you like it creamier or a bit drier)
1 bunch green onions, chopped

  • Bake or steam the chicken, cool. Cut into smaller pieces. At this point you can either shred the chicken or place in a food processor to chop.

  • Combine chicken with cream cheese, sauce, dressing and 1/2 of chopped green onions (white portion). Sprinkle top of dip with chopped green portion of onions. Place in greased 9×13″ pan. Bake at 350 degrees for 45 – 60 minutes.

Serve hot with corn or tortilla chips, Ritz crackers, and celery.

Family Favorites · Gluten Free · Health · New Traditions

Sweet Potato Chili (aka Paleo Chili)

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When the temperatures drop and the snow flies, my mind races to a great bowl of chili. My oldest daughter, Megan, has been raving about the Paleo Chili, that I will refer to as Sweet Potato Chili. She is on a Whole-30 and Paleo diet, and she referred to this chili in her post on Life Love and Garlic.

I modestly adapted the originally recipe and the result was amazing. I’m not on a Paleo diet, but I LOVE this recipe. I could see this recipe easily adapted to Vegan by browning mushrooms (with a dash of olive oil) instead of beef and substituting vegetable broth for beef broth.

SWEET POTATO CHILI (AKA PALEO CHILI)

1 pound ground beef
1/2 yellow onion, chopped
1/2 red bell pepper, chopped
2 medium sweet potatoes, peeled and diced small
1 – 28 oz can crushed tomatoes
1 tablespoon tomato paste
2 1/2 cups beef stock
1 tablespoon paprika
1-2 cloves minced garlic
2 teaspoons chili powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon kosher salt
1 tablespoon hot sauce (optional)
2 tablespoons lime juice (optional)

  • Chop onions and bell pepper and place in a large pot or Dutch oven over medium heat with ground beef. Using a spatula or wooden spoon to break up the meat, as it browns, into small pieces.
  • Once the meat is browned and the onions are soft, drain fat if needed.
  • Add crushed tomatoes, tomato paste, beef stock, and all spices except hot sauce and lime juice. Stir well.
  • Add peeled and diced sweet potatoes. Bring to a boil and then reduce to simmer. Simmer for 30 minutes or until sweet potatoes are fork tender.

Optional:  Add hot sauce and lime juice. Taste. Adjust seasonings as needed.

Recipe adapted from Sweet Potato Chili from The Lucky Penny Blog

Family · Family Favorites

Chicken Divine…a family fav!

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Chicken Divine is a recipe I discovered in the ’90s.  I wish I could recall where the recipe originated but it had the elements that my young children liked: chicken, rice, broccoli and, of course, CHEESE!  I made, they liked, repeat.

To this day, it is still a favorite and the aroma of the baking chicken with rosemary is wonderful. I sincerely hope your family enjoys as much as ours does!

CHICKEN DIVINE

3 whole chicken breasts
rosemary to taste
salt and pepper to taste
1 sliced onion
1 pound fresh or frozen broccoli
3/4 cup raw rice, cooked

CHEESE SAUCE:
1/4 cup butter
1/4 cup flour
2 cups milk
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup grated, sharp Cheddar Cheese
1/2 cup freshly grated Parmesan cheese

  • Preheat oven to 350 degrees.
  • Sprinkle chicken with rosemary, salt and pepper. Bake chicken at 350 degrees for 1 hour. Cool. Skin, bone and slice.
  • Prepare the rice.
  • Cook broccoli in water with salt and onion. Drain.
  • Layer chicken, then broccoli, then rice in buttered casserole.
  • Prepare the cheese sauce:   Melt butter, add flour and stir until smooth. Cook 2 minutes. Gradually add milk, stirring constantly until thickened. Add cheeses and seasonings. (I have often made 1 1/2 recipes of the sauce to put on top to make it even more moist.)
  • Pour cheese sauce over entire dish. Add more grated Parmesan on top if desired.
  • Bake uncovered for 30 minutes or until bubbly.

 

 

 

Family · Family Favorites · Home · My Roots

Good Old Fashioned Apple Pie and a Great Book

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Recently our book club read and reviewed ‘Tallgrass’ by Sandra Dallas, a historical novel that addresses the life and times of the small Colorado town and the controversial internment camp that divided the townspeople.  It was an great book and spurred an excellent discussion.  We all agreed that Sandra Dallas, who lives in Colorado and has family ties to Iowa, has an excellent voice for her characters.

Our book club always begins our gathering with a wonderful potluck typically with a theme associated with book. This evening we enjoyed sushi, edemame salad, fried rice, salads, fruit and much more. After brainstorming with my book club buddies, I decided to make an Old Fashioned Apple Pie in honor of Mary Stroud, a key character in the book.

My favorite Apple Pie is, again, from one my all-time favorite cookbooks. I must confess that I don’t make my own pie crust.  I think the Pillsbury Refrigerated Pie Crusts are excellent and I’d rather spend time on the good part…the filling!

As I was making this pie and cutting the vents for the top crust, I couldn’t help but think of my Mother and the hundreds, if not thousands, of pies that she baked over the years. I carry on her vent design, simple but effective.

The pie is excellent on its own but always wonderful topped with vanilla bean ice cream, too!

OLD FASHIONED APPLE PIE

Pastry for 2 crust pie
1 cup sugar
1 teaspoon cinnamon
4 tablespoons flour
dash salt
6 cups thinly sliced, pared tart cooking apples
2 tablespoons butter

  • On lightly floured surface, roll out half of pastry into an 11 inch circle. Use to line 9 inch pie plate, trim. Refrigerate, with rest of pastry until ready to use.
  • Preheat oven to 425 degrees.
  • In small bowl, combine sugar, cinnamon, flour and salt, mixing well. Add to apples in large bowl, tossing lightly to combine.
  • Turn into pastry-lined pie plate, mounding high in center; dot with butter.

 

  • Roll out remaining pastry into an 11 inch circle. Make several slits near center for steam vents; adjust over filling; trim.

  • Fold edge of top crust under bottom crust; press together with fingertips. Crimp edge decoratively.
  • Bake 45-50 minutes, or until apples are tender and crust is golden-brown.
  • Cool partially on wire rack; serve warm.
  • Optional:  Top with vanilla bean ice cream.

Recipe from:  McCall’s Cook Book, 1963

Family · Family Favorites

Easy Peasy Oven Fried Chicken

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One of the great cookbooks I received when I was newly married was Betty Crocker’s Dinner for Two Cookbook (love the $2.95 price tag).Dinner for two cookbook

A favorite recipe that I still refer to is the Oven-Fried Chicken.  I love fried chicken but I don’t enjoy standing over the stove cooking it.  This recipe has the flavor of a true fried chicken but with the simplicity of baking in the oven.

OVEN-FRIED CHICKEN

1/4 cup shortening or salad oil
1/4 cup flour
1/2 teaspoon salt
1/8 tablespoon paprika
1/8 teaspoon pepper
1 1/2 pounds chicken pieces

  • Heat oven to 425 degrees. In oven melt shortening in baking pan.
  • Mix flour, salt, paprika, pepper in plastic or paper bag; shake chicken, 2 or 3 pieces at a time in bag until coated.
  • Place chicken skin side down in pan.
  • Bake uncovered 30 minutes. Turn chicken, bake until tender, 15 to 30 minutes longer.

2 Servings

Family · Family Favorites

Banana Bread with Banana Jam…double the flavor!

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Banana Bread is an old time favorite that my Mother and the women before her made for their families. I like it plain, with a little butter, but always shared with family and friends.

This time I decided to try it with the Banana Jam we drooled over in Nicaragua and I wasn’t disappointed.  This combination is great for breakfast, coffee, or dessert. Just say BANANA!

BANANA BREAD

2 cups sifted all purpose flour (or gluten-free flour)
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 cup shortening
1 cup sugar
2 eggs
1 teaspoon vanilla
1 cup mashed bananas
1/2 cup chopped pecans or walnuts (optional)
1 teaspoon flour

  • Preheat oven to 350 degrees.
  • Sift together 2 cups flour, baking soda, cinnamon, salt and nutmeg.
  • Cream together shortening and sugar.
  • Blend in eggs and vanilla; mix well.
  • Add dry ingredients alternately with bananas, mixing just until blended.
  • Combine pecans and 1 tsp. flour; stir into batter. Pour into greased 9″ tube pan.
  • Bake for 45-50 minutes or until bread tests done. Cool in pan on rack 10 minutes. Remove from pan; cool on rack.

Yield: 1 loaf