Category: New Favorite

Appetizers · New Favorite

Smoky Eggplant Dip

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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.

Recipe from Smittenkitchen

Breakfast · New Favorite

Italian Spaghetti Squash Egg Cups

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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.

Preheat oven to 350 degrees.
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.  

 

New Favorite · Pastas

Pasta with Chard and Bacon

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A few years ago I watched the Rachel Ray episode where she made this dish, sharing it was one of her husband’s favorites.  It’s easy peasy and so delicious!  It reminds me of a pasta with bacon that I made when the kids were small.  Delicious!

PASTA WITH CHARD AND BACON

1 large bunch or 1.5 pounds large, leafy Swiss chard
1/2 pound meaty bacon
2 tablespoon olive oil or butter
1 onion, white or yellow
1 leek
4 cloves garlic
salt & pepper
1/4 teaspoon freshly grated nutmeg
2 tablespoons thyme
1/2 cup white wine
1/2 cup stock, optional
1 pound spaghetti
1 cup pecans
about 3/4 cup heavy cream
about 1 cup grated Pecorino cheese, plus more for serving

  • Gather your ingredients.
  • Place a large pot of water on to boil for pasta.
  • Stem the chard. Chop the stems. Coarsely chop the greens and keep separate.
  • Stack the bacon and cut the bacon into batons 1/8 to 1/4-inch wide.
  • Peel and chop the onion. Halve the leek lengthwise and trim the tough green tops. Run the leek under the water and wash thoroughly. Chop the leek, whites and light greens. Peel the garlic and grate or chop.
  • Heat a large deep skillet over medium-high heat. Add bacon and render, then remove from pan, if desired. Reserve 2 tablespoons drippings in pan, drain off excess if there is any.
  • Add EVOO or butter to pan and add the stems, onions, leeks and garlic. Season with salt, pepper, 1/4 teaspoon nutmeg and thyme and soften, 5 to 6 minutes. Add wine and stock if using and let it absorb.
  • Salt boiling water and cook pasta to 1 minute less than package directions for al dente. Reserve 1/2 cup starchy water.
  • Toast nuts while pasta cooks in small skillet over moderate heat.
  • Add cream to sauce, wilt the greens into stems and add a little nutmeg. Return bacon to pan. Drain pasta and add to sauce and greens with reserved water and cheese. Toss pasta 1 minute. Adjust seasoning and serve topped with chopped toasted nuts and pass more cheese at table.

Recipe adapted from RachelRay

Book Club · Meats · New Favorite

Crock Pot Beef Bourguignonne

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Beef Bourguignonne is savory, hearty meal of tender beef with rich flavors.  I’ve enjoyed it many times with friends in their homes or in a restaurant but this was my first attempt to make it at home.  It was easy to make and even better to eat.

CROCK POT BEEF BOURGUIGNONNE

1 1/2 cups all-purpose flour
5 lb. beef stew meat, cut into 1-inch pieces
Salt and freshly ground pepper, to taste
1/4 cup extra-virgin olive oil
5 thick bacon slices, cut into 1-inch pieces
5 large carrots, peeled and cut into 1/2-inch pieces
2 yellow onions, sliced 1/4 inch thick
5 garlic cloves, chopped
2 bay leaves
6 fresh thyme sprigs
6 fresh flat-leaf parsley sprigs
1 lb. white button mushrooms, halved
1 bottle Pinot Noir
1 tbps. beef demi-glace

  • Place the flour in a large bowl. Season the beef with salt and pepper, add to the flour and stir to coat evenly. Transfer to a plate, shaking off the excess flour.
  • In a large sauté pan over medium-high heat, warm the olive oil until almost smoking. Working in batches, brown the beef on all sides, 5 to 7 minutes. Transfer to a slow cooker.
  • Add the bacon, carrots, onions and garlic to the sauté pan and cook, stirring occasionally, until just tender, about 10 minutes. Transfer to the slow cooker along with the bay leaves, thyme, parsley and mushrooms.
  • Off the heat, pour the wine into the sauté pan and set over medium-high heat. Whisk in the demi-glace and bring to a boil, stirring to scrape up the browned bits from the pan bottom. Add to the slow cooker, cover and cook until the meat is fork tender, 6 hours on high or 8 hours on low. Discard the bay leaves.
  • Transfer the beef bourguignonne to a platter and serve with steamed potatoes. Serves 10.
Recipe from Williams-Sonoma Kitchen
Family · Family Favorites · New Favorite · Salads

Royal Riviera Pear Salad

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Juicy, fresh pears are such a treat!  For the past few years, I’ve treated myself to Harry and David pears. The grandkids beg for sliced pears like it is candy.

In addition to enjoying the pears by themselves, this Pear Salad is to die for.  The combination of blue cheese and candied, or spiced, nuts it wonderful.  The dressing is light and a perfect compliment to the salad. My pears are almost gone but I’ll savor every remaining bite!

ROYAL RIVIERA PEAR SALAD

1 head Butter or other lettuce, washed and dried
2 Pears, peeled, cored and sliced (or diced)
2/3 cup blue cheese (if you despise blue cheese–replace with a cheese you like)
2/3 cup candied nuts (I use my homemade spiced pecans)

Dressing:

1/4 cup Champagne vinegar
1 Tbsp. Dijon Mustard
1 Tbsp. honey
1/2 tsp. sea salt
1 tsp. freshly ground pepper
3/4 cup walnut oil (or canola)

  • To create dressing, whisk together the first 5 ingredients.  Gradually whisk in the walnut oil.
  • Gently tear lettuce into bite-sized pieces. Arrange on four chilled plates.
  • Place fans of pear slices on lettuce.
  • Crumble blue cheese evenly on top.
  • Drizzle dressing generously over the salad.
  • Sprinkle with nuts and serve at once.

Recipe adapted from HarryandDavid

New Favorite · New Traditions · Soups and Stews

Hungarian Goulash Soup

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Hungarian Goulash is different from the Midwest Goulash I grew up with.  The Midwest version was always elbow macaroni, hamburger, tomatoes and sometimes, cheese. I experienced the traditional version in a Hungarian restaurant in Denver and again in Eastern Europe.  Goulash (Gulyasleves) is one of the national dishes of Hungary.  It reminds me of our traditional Beef Stew, although not as thick as stew and uses different spices.

This recipe is an adapted version of the recipe from a tour guide, Food Tour Budapest.  We had a marvelous tour of wonderful restaurants, meandering the streets of Budapest experiencing traditional food and drink in historic and unique restaurants.  How I wish I could travel again and experience such a tour.  Some day… In the meantime, I can recreate the food memories in my own kitchen.

HUNGARIAN GOULASH

2 tablespoons lard or cooking oil (I used Olive Oil)
2 medium onions, finely chopped
1-2 tablespoons Hungarian sweet paprika; add a bit of spicy paprika if desired
1 pound cubed beef stew meat or pork shoulder
1 teaspoon salt
1-2 teaspoons caraway seed
4 cups water (I added a bit more as the goulash cooked)
1 whole red pepper, chopped
1 whole tomato, peeled and chopped (or a can of tomatoes)
2 potatoes, peeled and cubed
2 carrots, halved and sliced
1/2 cup chopped celery
Optional:  small bits of pasta

  • Add the lard or oil to the stew pot.
  • Add onions to the hot lard or oil.  Cook the onions until they are glossy and saucy.
  • Remove from the fire and add the paprika.  Mix with the onion.  Add a bit of water, to prevent from burning.
  • Add the meat cubes and put back on the fire.  Sprinkle with salt and caraway seed.  Add more or less, depending on your tastes
  • Add the chopped carrots and celery.
  • Once the meat has a bit of color, add water, chopped pepper and tomatoes. Lower heat to simmer and cover. Stir occasionally to prevent burning.
  • After one and a half or two hours, check the meat. Add the chopped potatoes and cook through, about 20 minutes.
  • Add the pasta pieced (optional) when the potatoes are almost done.
  • Taste the broth and adjust seasoning as desired.

Serve with bread (white or rye).  Optional: add freshly ground paprika or spicy green pepper.

Recipe adapted from FoodTour Budapest and Hungarian Cooking Goulash Soup.

 

 

Czech Heritage and Dishes · New Favorite · Soups and Stews

Czech Garlic Soup

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I discovered the Czech Cookbook and author, Kristýna Koutná, a few years ago.  I was thrilled when she published her cookbook and I bought it immediately!  It is great fun reading her book and trying new recipes of my Father’s heritage in Bohemia, now, the Czech Republic.

Garlic Soup, or Česneková polévka, sounded interesting to me.  It’s a very simple recipe and full of flavor.  I toasted rye bread for croutons, a delicious addition.   Next time, I will be creative with the recipe,  adding leftover chicken, pork, beef or adding additional vegetables.  It would be a wonderful soup to have when you’re not feeling well. This recipe is definitely a new favorite for the Fork-Lore kitchen.

GARLIC SOUP

1 tablespoon unsalted butter
7 garlic cloves
7 cups water
1 1⁄2 teaspoons salt
3 large potatoes
1 tablespoon chicken or beef base (or bouillon)
1 egg
2 teaspoons marjoram
Swiss cheese
Croutons

Instructions are shown in the attached video from CzechCookbook.

Beverages · Holidays · New Favorite

Skinny Peppermint Mocha

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Peppermint Mocha is my favorite coffee drink of the year but I rarely order it at Starbucks because it’s loaded with empty calories.  After several years of using COFFEE-MATE Peppermint Mocha Sugar Free Coffee Creamer, I decided to try making my own Peppermint Mocha with the help of the internet.  This was a great recipe that I’ll make again and again!

The second recipe is for a Pepper Mocha Creamer which is also good, but the first recipe is my favorite.  For the creamer, I added a packet of Stevia to my coffee before using the creamer.  The creamer is a little strong for my taste, but still good!

SKINNY PEPPERMINT MOCHA

2/3 cup black coffee brewed, medium roast or coffee of choice
2/3 cup unsweetened almond milk
1 tablespoon unsweetened cocoa powder
1 packet stevia or sweetener of choice (I used 2 packets)
1/8 tsp peppermint extract

Toppings (optional)

Reddiwhip use coconut for dairy free
Cacao bites or sprinkles

  • Brew coffee, I used leftover coffee that I stored overnight in the refrigerator and warmed in the microwave.
  • In a small pot, combine milk, cocoa, stevia and peppermint extract.
  • Bring to medium heat for 2-3 minutes until cocoa powder dissolves and liquid becomes bubbly.
  • Pour into a large coffee cup with the coffee then use a handheld foamer to blend until it becomes frothy and foamy. Add additional toppings as desired and enjoy.
  • OR I heated all ingredients together and then poured in a coffee mug and topped with Coconut Reddiwhip.  YUMMY!

Recipe slightly adapted from Skinnyfitalicious

Skinny Peppermint Mocha Coffee Creamer

  • 1 cup unsweetened almond milk or coconut milk
  • 1.5 tbsp unsweetened cocoa powder
  • 1 tsp coconut sugar
  • 1/2 tsp espresso powder
  • 1/8-1/4 tsp peppermint extract
  • 1/4 tsp chocolate extract
  • Place all ingredients in a blender or food processor. Process on high until the ingredients are fully combined.
  • Transfer to a glass container and store in the refrigerator up to 2 weeks to add to brewed coffee or baked goods.

Recipe from Skinnyfitalicious

Maple Pumpkin Oatmeal Breakfast Bars
Breakfast · Cookies and Bars · Health · Holidays · New Favorite

Maple Pumpkin Oatmeal Breakfast Bars

cathysmaha1 Comment

Breakfast oatmeal in a bar or cake form is my favorite.  Most of this year I’ve been eating my Breakfast Oatmeal Bars, but a favorite fall flavor of pumpkin and maple is calling my name.  Daughter, Megan, told me about these bars and made a batch for me a few weeks ago.  They are absolutely delicious and the original recipe was posted by IowaGirlEats,  a website my girls and I love!

Since I didn’t have Pumpkin Spice, I made my own from a recipe on Taste of Home.

I like my breakfast bar with a dollop of Greek yogurt and fresh fruit on the side with hot coffee! It doesn’t hurt to warm the Breakfast Bar for a few seconds in the microwave, either.  Healthy and delicious breakfast!

Maple Pumpkin Oatmeal Breakfast Bars

2-1/2 cups gluten-free old fashioned oats, divided
1 cup milk, any kind (I used unsweetened almond milk)
1/2 cup pumpkin puree (not pumpkin pie filling)
1/2 cup pure maple syrup (not pancake syrup)
1/4 cup coconut oil, melted
1 egg
1 teaspoon vanilla
2 Tablespoons chia seeds
1 teaspoon pumpkin pie spice
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup pecan halves, roughly chopped (optional)

  • Preheat oven to 350 degrees then spray an 8×8″ baking pan with nonstick spray and set aside.
  • Add 1 cup old fashioned oats to a food processor or blender then process until oats have turned into flour. Set aside. (Alternatively you could use a scant cup oat flour.)
  • Add milk, pumpkin puree, maple syrup, coconut oil, egg, and vanilla to a large bowl then whisk to combine. Add remaining 1-1/2 cups oats, oat flour, chia seeds, pumpkin pie spice, baking powder, baking soda, and salt then stir to combine. Fold in chopped pecans then pour batter into prepared baking pan.
  • Bake for 35-40 minutes, or until the edges are golden brown and the center has set. Check on the bars at the 25 minute mark – if the edges are browning too quickly, place a piece of foil on top of the baking pan. Cool before slicing into bars then store in the refrigerator, or individually wrap bars in saran wrap and freeze.

Recipe from Iowa Girl Eats

Maple Pumpkin Oatmeal Breakfast Bars

New Favorite · Soups and Stews

Butternut Squash and Chicken Chowder

cathysmahaLeave a comment

Butternut Squash and Chicken Chowder is a wonderful comfort food, especially paired with a nice biscuit or crusty bread.  Squash is plentiful, the weather is cool, and soups are my favorite fall and winter comfort foods.

It’s great fun to experiment with new recipes.  Growing up the standard soups and stews were Chile, vegetable soup, potato soup, bean soup, oyster stew at Christmas (still not a favorite), and an occasional ham and split pea soup.  Now the sky is the limit, trying new combinations and flavors!

Buttternut Squash and Chicken Chowder

3 tablespoons extra virgin olive oil, divided
1 tablespoon fresh sage, finely minced
½ pound carrots peeled and cut into bite sized pieces
2 pounds butternut squash, peeled, seeded and cut into small bite sized pieces
½ teaspoon kosher salt
Few grinds black pepper
2 tablespoons butter
1 ½ pounds boneless skinless chicken breasts or thighs (or both), all fat removed and cut into bite sized pieces
2 cups onion, diced
1 cup celery diced (I substituted 1 chopped green pepper and 1/2 teaspoon celery seed)
1 tablespoon minced garlic
2 tablespoons flour
2 14.5-ounce cans chicken stock
1 pound all purpose potatoes, peeled and cut into bite sized pieces
1 14.5-ounce can kernel corn with liquid
¼ teaspoon Worcestershire sauce
Few shakes of Tabasco sauce
2 cups half and half cream

  • Preheat oven to 450 degrees F.
  • Toss one tablespoon of the oil in a small bowl with the sage and carrots and pour out onto a small sheet pan. Roast for ten minutes.
  • Add squash and another tablespoon of oil along with salt and pepper to the small bowl and pour out onto the carrots and flip with a spatula to mix.
  • Roast for ten more minutes.
  • Remove from oven and set aside.
  • While vegetables are roasting, in a large Dutch oven or heavy bottomed pot, heat the remaining tablespoon of oil with the butter over medium high heat.
  • Once the fat is hot, add about a third the chicken and cook about five minutes to brown and cook through. Remove to a bowl and cook the another third then finally the last third, adding to the bowl after each batch. Set aside. The chicken should be fully cooked through at this step.
  • Turn the heat to medium and add the onions and celery. Cook, stirring often until the onions are translucent, about five to ten minutes. Add garlic and cook for one more minute.
  • Add flour and cook for two more minutes, stirring often.
  • Add stock and stir with a wooden spoon.
  • Bring to a boil and add potatoes along with roasted vegetables and all pan drippings. Cook for 5-10 minutes until vegetables are tender.
  • Add corn with juice along with Worcestershire and Tabasco sauces.
  • Add cooked chicken with any liquid that collected in the bowl, stir and add all of the half and half cream.
  • Taste and adjust seasoning and bring just to serving temperature.