Halloween Memories
Family · Family Favorites · Home · My Roots

Halloween Memories

cathysmaha3 Comments

Halloween on the farm was a far different experience than my current city experience. Childhood costumes were simple, always with a hot plastic or rubber mask. Note our fancy trick or treat bags! We couldn’t run from house to house but instead our parents drove us to our neighbors farms.  We collected wonderful home-made goodies while our parents visited for a while.  At the end of the night, we visited 6 to 8 houses but came home with luscious home-made popcorn balls, cookies, caramel apples, and full size candy bars.

Halloween on the Farm about 1959

My children never experienced the wonders of home-made goodies, ruined by the scare of Halloween candy tampering.  None-the-less, they had a wonderful time running from house to house in our suburban neighborhood yelling ‘trick or treat’ and collecting their Halloween bounty. Masks were not a favorite (thank goodness) but costumes were pretty traditional and fun. Our AT&T office hosted a family Halloween party letting the kids gather treats at each office and cubicle. Good times!

Sarah Mom Megan Halloween 1990

Fast forward to 2015 and grandson, Evan’s, Halloween experience.  His favorite character today is from the movie FROZEN and we were fortunate enough to find the darling OLAF costume on Amazon.com.

Evan as Olaf

Evan has been to his first corn maze and is in awe of the amazing (and sometimes scary) Halloween decorations. He’ll be out gathering treats in the neighborhood and celebrating with his little friends.  As his little 3 year old girlfriend says, they’ll be out ‘Candy Tricking’.  Love this age!

Next Halloween we’ll have a baby girl in our family joining the Halloween fun. We’ll anxiously await the arrival of ‘lil pumpkin in November.

Wishing you all a safe and wonderful Halloween!

Fresh Pear Bread
Breads · New Favorite

Fresh Pear Bread

cathysmahaLeave a comment

Pears, pears, pears!  I’ve overrun with pears thanks to my CSA shares this fall. They have been absolutely delicious but more than I can eat.

This recipe was simple and resulted in a moist, delicious bread great for a breakfast treat with a cup of hot coffee, tea or hot chocolate.  Due to family tastes, I omitted the nuts, but it would be delicious with walnuts or pecans!

Fresh Pear Bread
Fresh Pear Bread

FRESH PEAR BREAD

3 eggs
1-1/2 cups sugar
3/4 cup vegetable oil
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
4 cups finely chopped peeled ripe pears (about 4 medium)
1 teaspoon lemon juice
1 cup chopped walnuts (optional)
  • In a bowl, combine the eggs, sugar, oil and vanilla; mix well. Combine flour, baking powder, cinnamon, baking soda and salt; stir into the egg mixture just until moistened. Toss pears with lemon juice. Stir pears and walnuts into batter (batter will be thick).
  • Spoon into two greased 9-in. x 5-in. loaf pans. Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves.

Recipe from Taste of Home

Family · Home · Kitchen

Kitchen is FINISHED! Before and After

cathysmaha5 Comments

The Kitchen is FINISHED!

This was a long process, but well worth the wait. I LOVE the open space and the flow of the kitchen, inspiring me to cook even more (good thing with all of the CSA fruits and vegetables I get each week).

Initially I was worried that I would lose storage by removing the cabinets over the peninsula, but found that I have plenty of storage with more efficient, pull-out drawers in the lower cabinets and taller cabinets as a result of popping the ceiling.

I had the good fortune of working with a wonderful contractor and his team and absolutely love the results!

KITCHEN BEFORE

kitchen 2008

The photo above was taken in 2008 and shows how the cabinets over the peninsula blocked the view and light. You also have a peak into the formal dining room.

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This photo was taken right before the kitchen demo began in May 2015. We had already removed the cabinets over the peninsula. which opened up the kitchen a great deal but not to the extent it would when we removed the wall into the dining room.

KITCHEN AFTER

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The open view into the kitchen is a dramatic change, opening up the house more than I could ever imagine.

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The kitchen sink remained in the same place under the window to the sun room and the backyard.

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This photo is taken from the peninsula toward the cooktop and the opening to the formal living room. Lala the Chihuahua took advantage of the photo op!

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The cooktop moved from the former wall between the kitchen and dining room to the wall along with the refrigerator. We closed the opening into the formal living room about 12 inches to accommodate the cooktop and the extra cabinets.  The change had no significant impact on the opening to the living room and provides for great flow in the kitchen.

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This photo shows the sliding barn door that we installed into the sun room. I LOVE this door and admit it is open 90% of the time. The sliding barn door is far more efficient that the previous, traditional door.

Fork-Lore Kitchen Remodel Past Posts:

https://fork-lore.com/2015/06/05/kitchen-remodel-what-led-up-to-this-decision/
https://fork-lore.com/2015/06/14/kitchen-memories/
https://fork-lore.com/2015/06/19/kitchen-remodel-here-we-go-no-wait/
https://fork-lore.com/2015/06/26/kitchen-is-on-the-uphill-slide/

Garden · Mexican Dishes · New Favorite · Soups and Stews

Chicken Pozole with Tomatillos

cathysmahaLeave a comment

Tomatillos are plentiful this year so I’m always up for trying a new recipe. I love my standard Posole recipe with pork, but liked this idea with chicken and tomatillos. Tomatillos have almost a citrus-like taste to them so it pairs well with chicken and pozole.

The soup was great fresh and I’ve frozen a large batch for a cold winter’s night!

CHICKEN POSOLE WITH TOMATILLOS

1 pound tomatillos
6 cups chicken stock
2 cups chopped onion
1 pounds chicken, skinned (I used 2 cups of cooked, chopped chicken vs. raw)
4 garlic cloves, chopped
2 jalapeño peppers, seeded and quartered
1 (30-ounce) can white hominy, drained
1 teaspoon salt
1/2 teaspoon dried cilantro
1/2 teaspoon crushed red pepper (or more to taste)
1/2 cup chopped fresh cilantro (optional)
1/4 cup reduced-fat sour cream (optional)
8 lime wedges (optional)

Inspired and Adapted from: http://www.myrecipes.com/recipe/posole-tomatillo-chicken-hominy-soup

Appetizers · Family Favorites · Garden · New Favorite · Vegan · Vegetarian

Fresh Corn and Tomatillo Salsa

cathysmahaLeave a comment

My garden continues to produce plenty of tomatillos and when paired with fresh sweet corn, cilantro and seasonings, it makes a wonderful salsa. I’ve also used it to top my favorite Papusas from the Farmer’s Market. It wold also be wonderful paired with chicken or fish. A new favorite!

CORN AND TOMATILLO SALSA

4 ears fresh corn kernels
2 seeded and finely chopped jalapeno peppers
4 cups husked, chopped tomatillos
1/2 cup chopped green bell pepper
1/2 cup chopped onion
2 tablespoons fresh lime juice
2 tablespoons water
3 tablespoons fresh, chopped cilantro
tortilla chips

  • In a large skillet, combine the corn kernels and jalapeño peppers. Cook and stir for 10 minutes, until the jalapeños are soft.
  • Add the tomatillos, green pepper, onions, lime juice, water and coriander to the corn and jalapeño mixture. Bring to a boil. Reduce heat and simmer for 5 minutes.
  • Remove from heat. Cool. Stir in cilantro.
  • Cool salsa in the refrigerator until ready to eat.
  • Serve with tortilla chips

Recipe adapted from:  http://allrecipes.com/recipe/19686/corn-and-tomatillo-salsa/?internalSource=search%20result&referringContentType=search%20results

Family Favorites · Garden · Vegetables · Vegetarian

Zucchini Fritters

cathysmahaLeave a comment

Zucchini and rabbits have a lot in common. They multiply…and multiply…and multiply.  My zucchini plant has done well this year, keeping my daughters and I supplied in plenty of zucchini for salads, pastas, breads and, one of my favorites, Zucchini Fritters.

I’ve made these for years but with the remodel, the recipe disappeared. I found this recipe online which sounded almost exactly like my tried and true recipe. It’s easy and delicious, a bit like latkes.

ZUCCHINI FRITTERS

4 cups shredded zucchini
2/3 cup all-purpose flour
2 large eggs, lightly beaten
1/3 cup sliced scallions (green and white parts)
Vegetable oil
Sour cream, for serving (optional)

  • Place the shredded zucchini in a colander set over a bowl and sprinkle the zucchini lightly with salt. Allow the zucchini to stand for 10 minutes. Using your hands, squeeze out as much liquid from the zucchini as possible. Transfer the zucchini to a large bowl.
  • Add the flour, eggs, sliced scallions, 1/4 teaspoon salt and 1/8 teaspoon pepper to the bowl, stirring until the mixture is combined. Line a plate with paper towels.
  • Liberally coat the bottom of a large sauté pan with vegetable oil and place it over medium-high heat. Once the oil is hot, scoop 3-tablespoon mounds of the zucchini mixture into the pan, pressing them lightly into rounds and spacing them at least 2 inches apart. Cook the zucchini fritters for 2 to 3 minutes, then flip them once and cook an additional 2 minutes until golden brown and cooked throughout.

  • Transfer the zucchini fritters to the paper towel-lined plate and immediately sprinkle them with salt. Repeat the scooping and cooking process with the remaining zucchini mixture.
  • Serve the zucchini fritters topped with sour cream (optional) and sliced scallions.

Recipe from Justataste.com 

Family · Family Favorites · Pastas

Microwave Mac & Cheese…endorsed by my two year old Grandson

cathysmahaLeave a comment

My Grandson, Evan, loves Mac & Cheese. I’m not fond of the boxed variety and I didn’t want to make a huge batch since I typically don’t typically eat gluten.

I tried this recipe and was pleased with the results. He ate every bite! My taste test confirms it was delicious. It’s easy, cheaper than boxed, and so much better!

Microwave Mac ‘N Cheese

1/2 cup macaroni
1/2 cup milk
1/2 finely grated cheddar cheese

  • Combine macaroni and milk in an oversized, microwavable container (I used a pryex 2 cup measuring cup).  Microwave for 1 minute on high.  Stir the ingredients and cooked another minute and stir again. Continue this process until noodles are cooked through.
  • Remove from the microwave and stir in cheese until melted.

Enjoy!

Cakes · Garden · New Favorite

Chocolate Zucchini Cake…good for you, right?

cathysmaha1 Comment

Zucchini has been plentiful this year and I was craving a chocolate fix.  I found this recipe and LOVED the cake. The glaze turned into chocolate globs which I did try to spread on top of the cake.  Next time I’d either just skip the glaze, or make my own.

The cake is moist and delicious…a keeper!

CHOCOLATE ZUCCHINI CAKE

Unsalted butter, for the pan
1 1/2 cups all-purpose flour, plus more for the pan
1/2 cup plus 1/3 cup semisweet chocolate chips
1/4 cup unsweetened cocoa powder (not Dutch process)
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg or allspice
1 1/4 cups sugar
1/2 cup plus 1 teaspoon extra-virgin olive oil
2 large eggs
1/2 teaspoon vanilla extract
1 medium zucchini, grated and squeezed dry
1 teaspoon honey

  • Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-inch-square cake pan. Dust the pan with flour, tapping out the excess.
  • Toss 1/2 cup chocolate chips with 1 tablespoon flour in a small bowl. Whisk the remaining flour, the cocoa powder, salt, baking soda and nutmeg in a medium bowl; set aside.
  • Beat the sugar, 1/2 cup olive oil, the eggs and vanilla in a large bowl with a mixer on medium speed until smooth and pale, about 3 minutes. Add the flour-cocoa mixture; beat on low speed until combined, about 2 minutes (the batter will be thick). Add the zucchini and beat until combined, about 2 more minutes. Fold in the flour-coated chocolate chips with a wooden spoon.
  • Transfer the batter to the prepared pan and bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Transfer to a rack and let cool completely.
  • Make the glaze: Combine the remaining 1/3 cup chocolate chips, 1 teaspoon olive oil and the honey in a microwave-safe bowl. Microwave on medium-high power in 30-second intervals, stirring, until the chocolate is melted. Spread over the cake, then cut into pieces.

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/chocolate-zucchini-cake-recipe.html?oc=linkback

NOTE:  I made this recipe again and used a different glaze that was perfect:

GLAZE
3/4 cup semisweet chocolate chips
3 tablespoons butter
1 tablespoon light corn syrup
1/4 teaspoon vanilla extract

Combine all ingredients in a microwave safe bowl. Microwave on high for 30 seconds. Stir. Microwave at 15 second intervals and stir each time until mixture is smooth. Pour over cake.

Appetizers · Family Favorites · Garden · Gluten Free · New Traditions · Vegan · Vegetarian

Tomatillo Salsa Fresh from the Garden

cathysmahaLeave a comment

Last year was the first time I ever planted tomatillos plants in my garden. While my tomatoes struggled last year, the tomatillos went crazy and they are even crazier this year given all of the summer rain in Colorado.

My first try at tomatillos salsa went the easy – route and it was delicious. I froze a few bags for winter enjoyment, too! I plan to branch out this year and try a few other recipes, too!

GREEN TOMATILLO SALSA

8 ounces (5-6 medium) tomatillos, husked and rinsed
1 jalapeno (or 2 serranos), stemmed
5-6 sprigs fresh cilantro (thick stemmed removed), roughly chopped
1/4 cup water
1/4 cup finely chopped onion
salt to taste

  • Chop the tomatillos and the jalapeño.
  • In a blender or food processor, combine the tomatillos, jalapeño, cilantro and 1/4 cup water. Process to puree, then scrape into a serving dish.
  • Stir in the chopped onion and salt.
New Favorite · Salads · Vegetarian

Beet and Goat Cheese Salad

cathysmahaLeave a comment

Our CSA was loaded with beets this year and I’ve struggled with recipes to use one of my least favorite vegetables.  Memories of canned, chopped beets in the school lunch flood my memory when I think of beets, but thank goodness there are so many wonderful ways to eat fresh, colorful beets.

I do enjoy a beet goat cheese salad so I whipped one up starting with a wonderful recipe but adapting it to use mixed greens and vinaigrette I had on hand.  It was delicious and I was able to put the lunchroom flashback to rest.

BEET AND GOAT CHEESE SALAD

2 bunches medium beets, (about 1 1/2 pounds) tops trimmed
Kosher salt and freshly ground black pepper
Vinaigrette dressing of your choice (I used Brianna Champagne Vinaigrette)
1/2 cup walnuts
1 bunch of mixed greens
4 ounces goat cheese, (preferably aged goat cheese) crumbled

  • Put the beets in a saucepan with water to cover and season generously with salt. Bring to a boil over high heat and cook until fork tender, about 20 minutes.
  • When the beets are cool enough to handle, peel them–the skins should slide right off with a bit of pressure from your fingers. If they don’t, use a paring knife to scrape off any bits that stick. Cut each beet into bite-sized wedges.
  • Whisk the vinegar with salt and pepper, to taste, in a large bowl. Whisk in the olive oil in a slow steady stream to make a dressing.
  • Toss the cut beets in the dressing; set aside to marinate for at least 15 minutes or up to 2 hours.
  • Preheat the oven to 350 degrees F. Spread the nuts on a baking sheet and oven-toast, stirring once, until golden brown, about 8 minutes. Cool.
  • Toss the greens with the beets and divide among 4 plates. Scatter the walnuts and goat cheese on top. Serve.

Adapted from:  http://www.foodnetwork.com/recipes/food-network-kitchens/beet-salad-with-walnuts-and-goat-cheese-recipe.html?oc=linkback