Category: New Favorite

Family Favorites · New Favorite · New Traditions · Rheumatoid Arthritis · Vegan · Vegetarian

Roasted Vegetables…always!

cathysmaha2 Comments

Fresh Vegetables have grown on me over time.  As a kid I would rather leave them, than take them.  My Mother grew wonderful fresh vegetables and they were typically used fresh or boiled and served with butter or creamed.

Over the past few years I have grown to love roasted vegetables.  The flavor of the vegetable is enhanced and enriched with the roasting process.  This time, I roasted broccoli, red peppers, eggplant and onions.  No recipe, per se’, just a process I use with the fresh vegetables I have on hand.  Always delicious, always healthy, always easy.

ROASTED VEGETABLES

1 eggplant (peeled and diced) and sprinkled with salt
1 red pepper, chopped
1 onion, chopped
1 clove garlic, minced
1 – 2 cups broccoli pieces
Olive Oil
Fresh ground salt and pepper
Seasoning of choice (optional)

  • Preheat oven to 400 degrees.
  • Prepare the vegetables and place on baking sheet. Drizzle with olive oil , salt and pepper.
  • Roast for 30-45 minutes or until vegetables are cooked through and browned. Turn the vegetables halfway through the baking process.
New Favorite

Cranberry Bars…perfect for your Valentine!

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Starbucks Cranberry Bliss Bars are daughter Sarah’s favorite holiday treat. When she was a teenager I bought her a pan of Cranberry Bliss Bars for her November birthday and she was ‘WOW’d’. Before Christmas this year she was very depressed that Starbucks/Denver had sold out of Cranberry Bliss Bars and, being pregnant, she had cravings that we needed to fill.

 

Sarah found this recipe on Pinterest and we made them for the holidays. They were delicious and very close to what we experience at Starbuck’s.  Perhaps this will become a new Valentine’s tradition in our house and in yours.   XOXOXOXOX

CRANBERRY BARS

BLONDIE LAYER:
3/4 cup (1 1/2 sticks) salted butter, cubed
1 1/2 cups packed light brown sugar
2 large eggs
3/4 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1/2 cup dried cranberries
6 ounces white baking chocolate, coarsely chopped

FROSTING:
1 package (8 ounces) cream cheese, softened
1 cup powdered sugar, sifted
6 ounces white baking chocolate, melted
1/2 cup dried cranberries, chopped

  • Preheat the oven to 350 degrees F. Spray a 13×9-inch baking dish with nonstick spray.
  • Prepare the blondie layer: In a medium bowl, melt butter for one minute in the microwave; stir in brown sugar. Scrape the butter & sugar into a large bowl and let cool to room temperature. Use an electric mixer to beat in the eggs and vanilla. In a separate bowl, whisk together the flour, baking powder, salt and cinnamon; gradually add the dry mixture to the butter mixture. Stir in the cranberries and chopped chocolate (the batter will be thick).
  • Spread the blondie batter into the prepared pan. Bake for 18-21 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool completely on a wire rack.
  • Prepare the frosting: In a large bowl, use an electric mixer to beat the cream cheese and powdered sugar until well-blended. Gradually add half of the melted white chocolate; beat until blended. Frost brownies. Sprinkle with cranberries. Drizzle with remaining melted white chocolate. Cut into bars- square or triangle-shaped. Store in the refrigerator until ready to serve.

Tips:

*If you’d like to add an orange flavor to these bars, add 1 tablespoon grated orange zest to the frosting.

Recipe from:  http://www.recipegirl.com/2011/11/14/cranberry-bliss-bars/

New Favorite · Vegan · Vegetarian

No Bake Energy Bites

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No Bake Energy Bites were another Pinterest find.  They sounded delicious, somewhat healthy, and easy. They remind me so much of the no-bake chocolate cookies we made when I was a kid (and for my kids).

I added cinnamon to the recipe and also rolled some of them in oatmeal, just to add a little visual interest. Next time I plan to add some chopped walnuts, almonds or sunflower seeds.

Energy bites any time of day for energy or when your sweet tooth is getting the best of you!

No Bake Energy Bites

1 cup dry oatmeal
1/2 cup chocolate chips
1/2 cup peanut butter
1/2 cup ground flaxseed
1/3 cup honey
1 tsp. vanilla
1/2 teaspoon cinnamon

  • Mix all ingredients together.
  • Roll into balls and refrigerate. You can also roll the bites in the oatmeal again to coat (optional).

Adapted from:  http://www.gimmesomeoven.com/no-bake-energy-bites/

New Favorite

Peanut Butter Chocolate Chip Cookie Cheesecake Bars…treat from Sarah

cathysmaha2 Comments

Some days that seem dark and depressing can be brightened by the gift of food…particularly my favorite antidepressant, chocolate.  Daughter, Sarah, was at the house and we decided to try out this new recipe she found on Pinterest/Pinch of Yum.

I can attest it is a big Yum!  I’m not a fan of cheesecake but a huge fan of chocolate chip cookies. This reminds me of chocolate chips cookies on steroids.

Interesting enough, my dark day brightened thanks to Ms. Sarah and Mr. Chocolate!

PEANUT BUTTER CHOCOLATE CHIP COOKIE CHEESECAKE BARS

1 stick butter, unsalted (1/2 cup), softened
½ cup white sugar
⅓ cup packed brown sugar
½ cup peanut butter
1 egg
1 cup flour
1 teaspoon baking soda
½ teaspoon salt (less if you don’t like salty/sweet)
½ cup rolled oats
2 cups chocolate chips
8 ounces cream cheese, softened
⅓ cup sugar
1 egg
½ teaspoon vanilla

  • Preheat oven to 325 degrees.
  • Cream the butter, sugars, and peanut butter until smooth and fluffy.
  • Add the egg and beat until incorporated.
  • In a separate bowl, mix the flour, baking soda, and salt.
  • Slowly add the flour mixture in with the butter and sugar, mixing well after each addition.
  • Stir in the oats and chocolate chips.
  • Make the cheesecake filling: Cream the cream cheese, egg, sugar, and vanilla until smooth.
  • Press half to two-thirds of the cookie dough in the bottom of a 9-inch square baking dish. Pour the cheesecake filling over the dough.
  • Crumble the remaining dough and sprinkle over the top, OR roll it into a flat layer and place it over the cheesecake layer.
  • Cover with foil and bake for 20 minutes; remove foil and bake for another 15-20 minutes, or until tops is lightly browned and cheesecake layer is set. Serve warm or cold and store leftover bars in refrigerator.
Family Favorites · Gluten Free · New Favorite

Hearty Minestrone…winter delight!

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With the frigid cold this past weekend, it was the perfect time to make Hearty Minestrone.  My good friend, Maribeth, introduced this recipe to me several years ago and it is a winter delight!  Pair it with a crusty, hearty bread, a nice glass of red wine and you can please family and friends alike.

This soup freezes beautifully!  With our busy schedules, what a treat to be able to have this soup on hand for those crazy, busy days we all have.  If you are gluten-free, eliminate the noodles.

Mmmm…making me hungry for another bowl of leftovers!

HEARTY MINESTRONE

2 pounds chuck roast
1 teaspoon salt
4 quarts water
1 cup sliced celery
1 onion, diced
1 carrot, peeled and diced
3 tomatoes, peeled and diced
2 tablespoons minced fresh parsley
6 ounces tomato paste
1 tablespoon salt
1 teaspoon dried oregano
1/2 teaspoon dried basil
16 ounce can dark red kidney beans
15 ounce can garbanzo beans
16 ounce can pinto beans
10 ounce package frozen chopped spinach, thawed
3 small zucchini
1 pound Italian sweet sausage, sliced
8 ounce package kluski (homemade style) noodles

  • In a large kettle, combine chuck roast, 1 teaspoon salt and water. Cover and simmer for 3 hours or until beef is tender.
  • Remove meat from kettle and set aside. Remove fat from broth by letting kettle cool in refrigerator and then lifting hardened fat off top and discarding. Break meat into 1-inch pieces and combine with broth in a very large stock pot.
  • Stir in celery, onion, carrot, tomatoes, parsley, tomato paste, salt, oregano, basil, kidney beans with liquid, garbanzo beans with liquid, pinto beans, spinach, zucchini and sliced sausage.

  • Simmer, covered, until vegetables and sausage are tender, about 1 hour. Soup may be frozen at this point.
  • To serve, cook noodles according to package directions. Rinse, drain and add to hot soup. Sprinkle each serving with Parmesan cheese and crusty Italian Bread.

Yield: 8 quarts

Adapted from Creme de Colorado Cookbook 1987

New Favorite

Pear Cake…seasonal delight!

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Pear Cake made with seasonal pears is a true treat.  This recipe, from http://www.usapear.com was a great find and delicious as a morning coffee treat or as a seasonal dessert.

PEAR CAKE

10 tablespoons unsalted butter
1/2 cup brown sugar
4 pears, peeled, cored and wedged
1 tablespoon lemon juice
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup sugar
2 eggs
1 teaspoon vanilla
1/2 cup milk

  • Preheat oven to 350 degrees.
  • Grease a round baking pan with 2 tablespoons of butter.  Sprinkle with brown sugar.
  • Brush the pear wedges with lemon juice and arrange in the bottom of the baking pan.
  • Combine flour with baking powder, salt and cinnamon, Set aside.
  • Using a mixer, beat the remaining butter with sugar until fluffy.  Stir in eggs and vanilla.
  • Add flour mixture and milk alternating the ingredients slowly.  Continue to beat on low-speed after each addition.
  • Spoon batter evenly over pears in pan.
  • Bake for 30 minutes OR until toothpick inserted in the middle comes out clean.  (My oven required a longer baking time.)
  • Cool before inverting onto serving platter.  Decorate with walnuts or serve with whipped cream as coffee cake or dessert.

Recipe adapted from http://www.usapears.com; Starkrimson Pear Cinnamon Cake

Family Favorites · New Favorite · New Traditions

Baked Spinach Artichoke Dip

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Baked Spinach Artichoke Dip is a holiday/party regular.  This is an easy, tasty appetizer to serve for a holiday party or family gathering.

SPINACH ARTICHOKE DIP (BAKED) WITH PITA CHIPS

1 cup mayonnaise
1 cup freshly grated Parmesan Cheese
1 can (14 ounces) artichoke heart quarters, drained and coarsely chopped
1 package (10 ounces) frozen chopped spinach, thawed, squeeze to drain
1/2 cup chopped red bell pepper
1/4 cup shredded Monterey Jack or mozzarella cheese
Toasted baguette slices, assorted crackers or Pita Chips (recipe below)

  • Heat oven to 350 degrees. Mix mayonnaise and Parmesan cheese. Stir in artichoke hearts, spinach and bell pepper.
  • Spoon mixture into greased 1-quart casserole.
  • Sprinkle with Monterey Jack cheese.

  • Cover and bake 15 to 20 minutes or until cheese is melted. Serve warm with pita chips, crackers or baguette slices.

PITA CHIPS:

Package pita bread
olive oil
garlic salt
Fresh shredded parmesan cheese

  • Brush pita bread with olive oil, sprinkle with garlic salt and parmesan cheese.
  • Bake pita in oven until cheese melts and bread is toasted.
  • Remove from oven and cut into 6 or 8 wedges per pita bread.
New Favorite · Vegetarian

Apple Pear Salad or is it really a Dessert???

cathysmaha1 Comment

My good friend, Jan, was telling me about her favorite Fall salad.  It sounded so yummy and had all the things in it that I love.  I made, I shared, I loved.  This is great as a side dish but it’s so yummy, it could easily be a dessert. Thanks Jan for the great idea!

APPLE PEAR SALAD

Fresh crisp apples, chopped
Fresh ripe pears, chopped
Celery, chopped

  • Chop the above into bite sized pieces and place in bowl.

Pecans
Sugar
Butter

  • Melt butter in saucepan and add brown sugar.  Stir together.
  • Add pecans and stir frequently under sugar is melted.
  • Pour mixture over fruit mixture. Stir & serve immediately.

New Favorite

Pumpkin Frozen Yogurt

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Every year my daughter and I look forward to the seasonal Pumpkin Frozen Custard at Good Times. When I saw the Pumpkin Frozen Yogurt recipe in relish.com, I had to try it. It is very good and, I tell myself, healthy. It freezes quite hard so be prepared to torture yourself for a few minutes while it softens to serve.

I also tried drizzling honey with a bit of cayenne pepper on the top. Quite tasty and the honey hardens on the icy frozen yogurt.

FROZEN PUMPKIN YOGURT

1 1/2 cups Greek low-fat yogurt
1 1/2 cups whole milk
1 1/2 cup dark brown sugar
2 cups pureed pumpkin
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg

  • Whisk all ingredients in a bowl until combined. Place in container of ice cream freezer and freeze according to manufacturer’s instructions.  Serves 10.

Recipe from relish.com

Family Favorites · Gluten Free · Losers! · My Roots · New Favorite · New Traditions · Nicaragua · Skinny · Vegan · Vegetarian

Happy 1st Birthday Fork-Lore.com!

cathysmaha6 Comments

HAPPY 1ST BIRTHDAY FORK-LORE.COM!

Fork-Lore 1st Birthday

One year ago I launched Fork-Lore.com as a way to share family traditions and new recipes.  Little did I know one year ago how much I would enjoy posting and sharing recipes, family stories and photos.

This past year, I learned and solidified my beliefs that:

  • It’s hard to remember to photograph food and cooking steps, especially when you’re really into the cooking process (also known as being easily distracted)
  • I need a new, fancy schmancy camera so my photographs are more appealing (and I get a new, much-wanted toy)
  • Older people CAN blog…come on baby-boomers, get out there!

On a more serious note:

  • I truly appreciate the modern conveniences in my kitchen and greatly admire the women that went before me, cooking amazing meals with very few tools.
  • Cooking and sharing a meal with those you love, isn’t just about loving to eat.  It’s about the joy of sharing the moment and the meal with those close to you.
  • Traditions are important.  Build upon the traditions in your family and create new ones.

Thank you to all that have followed me this past year and I hope that you will continue to follow and share on my blog.  I’d love to hear more about your traditions and memories.

Let us eat cake!