Long walks.  With my best friend.  To no particular place.  I’ve spent hours doing this.  I’ve spent many days doing this.  It’s one of my favorite things.  Often we’d forget about the walk back and by the time we’d return, we’d just lie on the living room floor.  Eating her mom’s famous jam bars.  Autumn we’d do this; Winter, Spring, and especially Summer we’d do this.  Well she’s out East.  And I’m out West.  “Eastern Homes and Western Hearts”.  (It’s a great song. Yes, it’s a punk band.  No, they’re not together anymore.  Look them up anyway).  So I am homesick terrible.  And I have some red raspberries.  I’m going to turn them into jam.  And attempt to make Mrs. K’s Raspberry Jam Bars: 
... but first I need to make some Red Raspberry Jam:

the STUFF (for the jam)
raspberries
sugar

what TO DO
wash the raspberries
smash the raspberries
strain the raspberries 
(keep the juice ... yes the jam will have seeds)
add sugar to taste




the STUFF (for the bars)
raspberry jam (either red or black – both good)
Nutella 
white chocolate chips
½ cup dark brown sugar
1 cup flour
1-¼ cups oats
½ teaspoon baking soda 
½ cup butter 

what TO DO
in a bowl …
mix: brown sugar, flour, oats & baking soda
cut the butter into dice sized cubes 
throw the butter into the flour mixture 
work the butter with your hands … keep going
… until the mixture is crumble-like (crumbly?) 

in a buttered pan …   
press about ½ to ¾ of the crumbly mixture into the pan
spread Nutella on top 
cover that with raspberry jam 
add white chocolate chips to the rest of the crumbly mixture
add the rest of the crumbly mixture on top of the raspberry jam   

in an oven …
bake at 350 F for 30-35 mins. 
while it’s baking go on a walk 
(okay only if you want)
eat.  best of luck eating just one. 

So these did not turn out exactly like Mrs. K’s.  But they were still good.  Really good.  I am visiting home soon (!)  So I will find out the real recipe.  Until then, enjoy this version.     

I’ve been eating kale chips for days … and I still have kale.  I guess I can make more chips.  No, no more chips.  I am going to sauté some kale … and make … pasta!  I have some canned tomatoes (roasted in garlic and onion), and I have some chickpeas.  Hopefully this works, Kale Tomato Chickpea Pasta: 

the STUFF

kale
olive oil
garlic
fresh ground black pepper
tomatoes (canned – or – fresh)
oregano
basil
chickpeas
penne

what TO DO

chop the kale 
(even the steams if desired)
slice garlic
sauté the garlic in olive oil
add in the kale
add in a few handfuls of chickpeas
season with fresh black pepper
cook for about 15 mins.
(stir occasionally)

while the kale is cooking …   

heat up the canned (or fresh) tomatoes 
add oregano and basil to taste 
cook the penne 
top with tomatoes then kale/chickpeas

mangi! 

My friend has three loves.  
One: Kittens.  Two: Chocolate.  Three: BBQ Sauce

My task is to somehow create a hybrid of her loves … I’m still working on that one.  (Any suggestions?)  While I try to figure that out, she will just have to settle for some BBQ.  My parents came up with this quick, simple meal.  It cooks in a Crockpot all day, and leftovers are delicious.  It goes great with mashed potatoes; however, my dad always made twice-baked potatoes as a special treat.  We eat this all year round, but summers are especially wonderful for BBQ sauce.  So here it is: 
BBQ Brisket & Twice-Baked Potatoes:


the STUFF

Brisket (2 lbs)
Olive Oil
Fresh Ground Black Pepper
BBQ Sauce (1 bottle)
Consume (1 can)
Worcestershire Sauce (1/4 cup ishh)

Potatoes
Sour Cream
Fresh Ground Black Pepper
Garlic Powder



what TO DO

… in a skillet
heat olive oil
brown the brisket on all sides
(this should only take about 3 minutes)

… in a bowl
whisk together: BBQ sauce, consume, Worcestershire sauce, & black pepper
(if you like a thicker sauce, use less consume)
(If the sauce is thick now, that's okay, it will thin from the meat juices)

… in a Crockpot
place meat (fat side up) in the Crockpot
poke the meat with a fork
pour the BBQ mixture over the meat
 cook on high for 3-4 hours
(Or let it cook all day. The longer it cooks, the more tender the meat gets)

… in the oven
bake the potatoes (almost all the way)
remove from the oven
use a knife to cut an oval on top of the potato, remove the top skin 
scoop out the innards of the potato & place in a bowl
add a heaping scoop (or two) of sour cream for each potato
season with black pepper and garlic powder
mash (or whip)
spoon back into the potato shells
bake for another 10-15 mins.

This meal is wonderful with warm bread, baked beans, and/or corn on the cob
Enjoy!  

So I went to the farmer’s market yesterday (remember?), and I bartered for berries – raspberries to be exact.  Well, today I am going on a picnic (the festival has started in town this past weekend – lots of free music).  The first thing I am trying to decide is what dessert to bake, of course.  I’ve decided on cupcakes; they are perfect for picnics.  Now to decide what type of cupcake. My mom always has these dark chocolate-raspberry filled candy bars.  They are … just so good.  I have raspberries.  I have coco powder.  How convenient.  And I have white chocolate nibs.  Hmm … I also have some coconut and almonds.  Almond Joy (my nickname in high school) is one of my favorites.  As always, now I cannot decide.  And as always, I am going to make both: Almond Joy Cupcakes & Raspberry-White-Chocolate-Chocolate Cupcakes: 

the STUFF

12 (Vegan) Chocolate Cupcakes 
1 cup all purpose flour
2 tablespoon Cornstarch
1 cup Sugar
½ teaspoon Salt
1 teaspoon Baking Soda
3 tablespoons Instant Chocolate Pudding Mix
½ cup Coco Powder
1/3 cup Olive Oil
1 tablespoon Vanilla
1 cup cold water
1 teaspoon white vinegar

12 Raspberry-White Chocolate Cupcakes
2/3 cup Raspberries
½ cup White Chocolate nibs
  
12 Almond Joy Cupcakes
½ cup Shaved Almonds
½ cup Coconut
¼ cup Butter

what TO DO

…in a medium bowl
shift together flour and cornstarch
(this makes a homemade cake flour)
Add sugar, salt, baking soda, pudding & coco powder
(if you do not have pudding mix, that’s okay, but the pudding mix makes the cupcakes super moist)

…in a large bowl
whisk together olive oil, water, white vinegar & vanilla
keep whisking & gradually add in the dry ingredients 

Raspberry White Chocolate Cupcakes
mix the raspberries & white chocolate
add to the chocolate cupcake batter
heat oven to 350 F
line or grease a cupcake pan
pour the batter until each cupcake is 2/3rds full
bake for about 20 mins.
(until a toothpick comes out clean)

Almond Joy Cupcakes
mix the almonds into the chocolate cupcake batter
melt the butter and mix with the coconut
line or grease a cupcake pan
pour the batter until each cupcake is 2/3rds full
spoon the coconut atop each cupcake
bake at 350 F for about 20 mins.
(until a toothpick comes out clean)

Eat immediately!

I ran to the farmer’s market today – literally, I was red-faced and short of breath when I finally got there.  I cannot decide if the market is best in autumn or in the summer.  Autumn’s smells and tastes are my favorite (i.e. cinnamon).  Bright berries and flowers colored a sea of leafy greens.  I bartered (with money, bartered just seems to be an appropriate word … anyway…) for some berries and kale!  I am going to make some kale chips – easy, delicious, and packed with vitamin A.  But I am not only going to make kale chips.  I am going to introduce summer to autumn (which is an Indian Summer, my all-time-favorite season…again, anyway…); I am going to introduce kale to sweet potatoes.  
Kale Chips meet Sweet Potato Chips :    

the STUFF

kale
olive oil
sea salt
fresh ground black pepper

sweet potato
olive oil
cinnamon
chili powder
sea salt
fresh ground black pepper

what TO DO

wash the kale (really well), drain & dry
remove the leafy parts from the main vein
(I just ripped it with my hands)
toss in a bowl with enough olive oil to lightly coat the kale
add sea salt and fresh ground pepper (more salt than pepper) to taste

heat over to 350
cover a baking pan with parchment paper
(which I had none of so I used aluminum foil, it worked just fine)
bake for 10 mins.
(until crispy but not burnt)

skin the sweet potato & slice thin
toss in a bowl with a coating of olive oil
add cinnamon, a little chili powder, sea salt, fresh ground pepper to taste
raise oven temperature to 450
bake on parchment (or aluminum foil)
bake for about 20 mins.

introduce the kale chips to the sweet potato chips
they just work so well together 
...yum...

It has been another sweltering, sunny summer day.  My day was filled with sweat and music.  My tummy is empty, and I am standing in the coolness of the fridge just staring – deciding what to make for dinner.  I have some cherub tomatoes, the kind that is perfect in salads.  I also have some leftover white onion I should make use of.  I’ve washed the tomatoes in my housemate’s adorable baby strainer.  I am standing in the heat of the kitchen just staring – deciding what to do with these adorable tomatoes in the adorable strainer.  It’s already hot, so, turning the oven on won’t make much of a difference.  Garlic Roasted Tomatoes + Fried Onions atop farfalle: 


the STUFF

tomatoes
fresh garlic
olive oil + balsamic vinaigrette
black pepper + oregano + basil
1/2 large white onion
farfalle
parmesan cheese

what TO DO

wash tomatoes, slice in half & toss in the bowl
cut garlic into slices & toss in the bowl
add about 1 tablespoon olive oil & 1 tablespoon balsamic vinaigrette
season with black pepper, oregano & basil
mix in the bowl
spoon onto a baking pan cover with aluminum foil
bake on 350 F until the tomatoes are soft and tender (about 10-15 mins)

in a frying pan ...
add a little olive oil
sauté onions seasoned with oregano
mix the onions with the garlic roasted tomaotes

bring water to a boil
cook farfalle (bow tie pasta!)
drain
top with onion & garlic roasted tomatoes 
grate parmesan cheese

enjoy!

There are just some things in life that people are very opinionated about.  Sometimes these things are quite trivial; nonetheless people take them quite seriously.

ICE – or – NO ICE  (ice)
OVER – or – UNDER (over)
SMOOTH – or CHUNKY (chunky!)

(Chunky) Peanut Butter is a staple in my diet.  I eat it almost every single day.  A personal breakfast favorite is PBBH (PeanutButterBananaHoney).  Bread = delicious.  If the bread is toasted then the deliciousness factor increases.  Top the toast with PB (preferably chucky), banana slices, and honey.  So here is my breakfast favorite in dessert form, the PeanutButterBananaHoney Cookie:   

the STUFF

1 cup chunky peanut butter
¾ cup dark brown sugar
¼ cup white sugar
2 teaspoons cinnamon
1 teaspoon baking soda
1 egg

1 banana
some honey

what TO DO

Mix the (chunky) peanut butter with the brown & white sugar
…keep mixing… Until the sugar is incorporated into the peanut butter
Mix in the cinnamon and baking soda
Mix in the egg
…keep mixing…Until the egg is incorporated…keep mixing…

Heat the oven to 350 F
Scoop tiny teaspoon balls on a baking pan
Place a large thumbprint in each peanut butter ball
Place a banana slice in the thumbprint & cover back into a ball
Press the ball with a fork forming ridges

Bake for about 10 mins (less if you like your cookie gooey!)
Drizzle honey in the ridges of each cookie
Delicious with milk!
(Here’s another debate: SKIM – or – WHOLE – or – NEITHER (whole)

Enjoy!

I am cooking for a family this evening.  They recently moved into a beautiful house they built.  We will cook, eat, and watch the sun slip behind the fields.  What to cook?  Italian food?  Of course.

My mom’s meatballs are the BEST; she fries them in olive oil and garlic.  Yum.  But I don’t want to cook a heavy sauce all day.  A garlic sauce sounds tasty.  The family has plenty of white wine in the pantry, and shrimp is a family favorite.  They also have a lot of leftover rolls; I guess I’m also making garlic bread.  Garlic is not only heart healthy, it not only supposedly keeps the vampires away, but it is also delicious.  Garlic meatballs & garlic-shrimp-white wine sauce & garlic bread: 

the STUFF:

meatballs:
ground beef
egg & milk
Italian breadcrumbs
parmesan cheese 
garlic, black pepper, oregano, basil

sauce:
salad shrimp
white wine
olive oil & garlic
butter & lemon
parsley & black pepper

what TO DO:

meatballs:
(use a fork or your hands to mix everything together)
beat an egg in a large bowl
add the ground beef
add enough milk to moisten the ground beef (this is my mom’s secret to moist meatballs)
coat the meat in bread crumbs (be generous)
coat the meat in (freshly grated) parmesan cheese (be generous)
add (freshly chopped) garlic (again, be generous)
add seasoning to taste 
mix well

form into balls
heat skillet with olive oil & fresh chopped garlic
cook meatballs (about 10 mins)

sauce:
heat olive oil & (freshly chopped) garlic in deep frying pan
(the olive oil should generously coat the bottom of the pan)
add about 4 ounces of stick butter
add lemon juice (freshly squeezed) from ½ a lemon
add white wine (2 parts white wine to 1 part olive oil)
season with parsley and black pepper

now my mom claims the shape of the pasta makes a difference
my dad says it’s all the same
my mom is right on this one
certain pastas are better for certain sauces  
best over capellini (angle hair pasta)

top with fresh parmesan cheese
serve with white wine 

This is a delicious yet simple sauce that is perfect 
for the summer
in the evening light &
with good company

Enjoy!

I had some extra cooked strawberry goodness.  And some extra dough.  I wish I had a tart dish … wait I do! … Oh wait, nope, I don’t.  Bummer.  Hmm … I can just use a cupcake pan.  That should work.  
Fairly successful Strawberry Cupcake Tarts:  


theSTUFF
Dough:
2 cups all purpose flour
1 tablespoon sugar
1 cup (2 sticks) cold, salted butter
(if you have unsalted butter add 1 teaspoon salt)
¼ cup cold milk (or cold water)
1 egg

Strawberry Filing:
2 cups strawberries
½ cup sugar
1 tablespoon cornstarch

what TO DO
Combine flour and sugar in a large bowl (Add salt if you are using unsalted butter)
Cut butter into small dice sized cubes & throw into the flour mixture
Work the butter into the flour mixture (I don’t have any fancy equipment so I just used my hands)
Combine until you have a crumbly mixture
Add cold milk in 3 parts, working the dough between each (cold water can be substituted)
(I did not use all of the milk.  Add milk or water until the dough is sticky)
Cover the dough and place in fridge for at least 30 mins. 

While the dough is in the fridge …

Cut strawberries into chunks & place in a pot on medium-low heat
Add ½ cup sugar (vary amount based upon natural sweetness of strawberries)
Add 1 tablespoon of corn starch
Cook for about 15 mins. (until strawberries soften and the filling turns slightly pink in color)
Remove from heat

Wisk the egg in another small, separate bowl.  I added the leftover milk.

Take dough out of fridge …

Place on floured surface
Roll dough thin (about ¼ inch or less thick)
Cut into squares (about 6" x 6")
Butter cupcake pan
Place dough in the pan 
Brush egg mix onto the dough
Fill the cupcake "tarts" with strawberry filling

Heat oven 350 F
Bake for about 15 mins. (until golden)

Nom!

I neglected my strawberries for a few days … oops.  I can just eat them … or I could bake!  But what to bake?  Not pie … or a crisp … what has warm strawberry filling?  POP TARTS!  I used to eat those as a kid – the kind with that solid white frosting and rainbow sugar bits.  Yes.  I will make strawberry Pop Tarts.  Wait.  Brown Sugar Pillsbury Toaster Strudels.  Those sound really good too.  I guess I just have to make both.  Strawberry (& Brown Sugar) Strudels with Cream Cheese Frosting:






the STUFF
Dough:
2 cups all purpose flour
1 tablespoon sugar
1 cup (2 sticks) cold, salted butter (if you have unsalted butter add 1 teaspoon salt)
¼ cup cold milk (or cold water)
1 egg

Strawberry Filling:
2 cups strawberries
½ cup sugar
1 tablespoon cornstarch

Brown Sugar Filling:
½ cup dark brown sugar
1 tablespoon cinnamon
1 teaspoon nutmeg

Cream Cheese Frosting:
4 ounces Cream Cheese 
1 tablespoon Vanilla6 tablespoons Sugar

what TO DO 
Combine flour and sugar in a large bowl (Add salt if you are using unsalted butter)
Cut butter into small dice sized cubes & throw into the flour mixture
Work the butter into the flour mixture (I don’t have any fancy equipment so I just used my hands)
Combine until you have a crumbly mixture
Add cold milk in 3 parts, working the dough between each (cold water can be substituted)
(I did not use all of the milk.  Add milk or water until the dough is sticky)
Cover the dough and place in fridge for at least 30 mins.

While the dough is in the fridge …

Cut strawberries into chunks & place in a pot on medium-low heat
Add ½ cup sugar (vary amount based upon natural sweetness of strawberries)
Add 1 tablespoon of corn starch
Cook for about 15 mins. (until strawberries soften and the filling turns slightly pink in color)
Remove from heat

In a small bowl: Combine brown sugar, cinnamon & nutmeg 
In a separate small bowl: Whisk the egg (I added the leftover milk)In another small bowl: Whip cream cheese + vanilla + sugar (I used an electric hand-beater)
Take dough out of fridge …

Place on floured surface
Roll dough thin (about ¼ inch or less thick)
I did this in two parts
Cut into rectangles of preferred size
Brush egg mix onto the dough
Place the strawberry mix on ¼ of the rectangles
(Try to drain any liquid, the ones that I did not drain well enough fell apart.  Still delicious.)
Place the brown sugar mix on ¼ of the rectangles
Cover these rectangles with the remaining ½ of the rectangles  Use a fork, pinching the edges together & poking holes  
Brush the tops with the egg mix

Heat oven 350 F
Place strudels on buttered baking pan
Bake for about 15 mins. (until golden)

Top with Strawberry Cream Cheese Dip
(I dipped a fork in the Cream Cheese and spread it on top of the strudels)

Eat warm.  Keep leftovers (if there's any) in the fridge.

Enjoy!