Peanut Butter Oatmeal Bars/Cookies

I love peanut butter cookies but am often looking for more ways to make things a little more healthy, including adding more fiber and cutting back on the sugar and hydrogenated oils. Recently, while shopping at one of my favorite bargain food shops, I came across a whole bunch of natural chunky peanut butter. Of course, I just cannot pass up a deal like this-- 99 cents for a jar of peanut butter!!! Since I have a strange son who has a thing for textures in his food and does not like nuts in things and my husband does not particularly like chunky peanut butter, I rarely buy it. However, I had a brainstorm a while back (another time I found some reduced chunky peanut butter on clearance) that I could use chunky peanut butter in cookies and baking and not need to add the chopped nuts separately. So remembering this, I bought a flat of the chunky peanut butter- full of plans about how to use it up. Well, it has been a little while, and I got a little sidetracked with other things. The other day, I saw all that peanut butter sitting begging to be used, and I decided I needed to get on the stick! Now, if any of you have used natural peanut butter to bake with, you know it does not give quite the same flavor and texture to things that the stuff with all that hydrogenated oil gives, but it is still good. Since I have been eating natural peanut butter all my life, I really do not miss the difference.

I made this recipe from the Bake It Better With Quaker Oats cookbook, which is full of winner recipes using oats. The recipe name was "Peanutty Crisscrosses". Because I really do not enjoy making cookies when I am pushed for time (which is most of the time), I often opt to make bar cookies. So I adapted the recipe into a bar cookie- I will give both instructions for those who enjoy slaving over those cookie sheets.

Ingredients:

3/4 cups butter (1 1/2 sticks), softened
1 cup peanut butter- I used chunky
1 1/2 cups firmly packed brown sugar (I cut back the sugar to 1 cup- still good)
1/3 cup water
1 egg
1 tsp vanilla
3 cups oats (quick or old-fashioned, uncooked-- I used quick oats)
1 1/2 cups all purpose flour
1/2 tsp baking soda
1 cup chocolate chips, mini chocolate chips, vanilla chips, butterscotch chips or peanut butter chips (or a combination of these- I used about 1/4 cup vanilla chips and about 1/2- 3/4 cup mini chocolate chips)- optional if making formed cookies
granulated sugar if making into formed cookies

Beat together the butter, peanut butter and sugar until creamy.  Add water, egg and vanilla; beat well. (I sifted the flour and baking soda together to make sure there were no lumps of baking soda not mixed in.) Add combined oats, flour and baking soda; mix well. Mix in the flavored chips, if desired.

If making into bar cookies, prepare a 9x13 inch pan either sprayed with nonstick spray or lined with foil and sprayed with nonstick spray. Spread out batter evenly in pan and bake in the oven at 350 degrees for approximately 25-35 minutes, taking them out before they seem completely firm or they will be too dry. If you are using a glass dish, lower the baking temperature by 25 degrees. Cool on a wire rack completely. Then you may drizzle them with a little glaze made from confectioners sugar and milk- put it in a sandwich bag with one corner removed (very small hole) and gently squeeze the bag back and forth over top of the bars. Cut and serve. Store in a tightly covered container. If you mistakenly overbake them, you can store them in a sealed container for a couple days with a slice or two of bread to soften them up.

To make them into cookies, cover the bowl of cookie dough and chill for about 1 hour. Then heat your oven to 350 degrees and shape dough into 1 inch balls. Place on ungreased cookie sheet; flatten with tines of fork dipped in granulated sugar to make a crisscross pattern. Bake 9-10 minutes or until edges are golden brown. Cool 2 minutes on cookie sheet; remove to wire rack. Cool completely. Store in tightly covered container. Makes about 7 dozen.

Hummus (Chickpea/Garbanzo Bean Dip)

Although almost every food blog or website has a recipe for hummus, I decided to add one of my versions to the mix.  This is a Middle Eastern food that is popular all around the world for good reason. It is extremely nutritious, and also full of flavor with so many different ways to vary it. It can be as simple or as complex as you wish. Another added plus is that it is so easy to make. If you have a food processor or  blender, you can whip this up in very little time. Traditionally, it is served with pita, but it is great with vegetables, crackers (I love them with triscuits), on sandwiches, chips, and the list could go on.

Ingredients:

2  15 oz. cans of garbanzo beans, rinsed and drained
2-4 Tbsp tahini (optional- this is a butter made of sesame seeds that adds to the creaminess of the dip)
2-3 Tbsp lemon juice
2 tsp. powdered cumin
1/4 tsp powdered mustard
1/2 tsp sweet paprika
1/2 - 1 tsp oregano
1/4 tsp celery salt
1/4 tsp marjoram
3-4 palmfuls of chopped fresh parsley leaves
3-4 culantro leaves, finely chopped or 4 palmfuls of chopped fresh cilantro leaves
1/2 tsp dried basil
1 1/2 tsp seasoned salt (I like Goya Adobo with cumin or pepper)
2 raw garlic cloves, put through a garlic press or minced very finely
1/3- 1/2 cup plain yogurt
3-4 Tbsp olive oil (more or less)

Blend everything together, adjusting the oil and yogurt as desired until a creamy consistency is obtained. May need to adjust salt depending on your taste. Mix the dip well. Refrigerate for at least 6-8 hours for the spices to blend well.

 This makes approximately 4 cups- if cutting the recipe in half, you do not need to use exactly half of the spices in the recipe- it is quite forgiving and could probably stand to have a little more than half of the spices that are listed in small amounts.

* Another option is to use roasted garlic instead of fresh- put the garlic cloves in a foil packet with a little butter or olive oil in the oven at 400 degrees F for about 20 minutes, or in a frying pan over medium heat on the stovetop until softened and golden brown. Then put through the blender with the other ingredients.

It is also popular to make this with roasted red peppers (various types), as well as sundried tomatoes, a little feta cheese-- let your imagination go wild.

Homemade Yogurt

Yogurt has such a universal appeal and is found in almost every nationality's cuisine. It is easily substituted for sour cream and is so full of beneficial bacteria essential for our bodies to stay healthy. If you strain it longer than you would for making Greek yogurt and keep squeezing out the extra liquid, you can make a yogurt cheese that is like cream cheese. I have wanted to make yogurt for many years. In fact, I bought a yogurt maker about 10-12 years ago. However, since I am a notorious procrastinator with my fingers in too many pots, it was not until recently that I decided I needed to give it a try. Part of the impetus was the rising cost of yogurt and the fact that they are full of sugar. Since my youngest is recently Type I diabetic, I decided it would be good to try making some with Xylitol, since I really do not care for the other chemically altered/produced artificial sweeteners.

Here is the picture of the type of yogurt maker that I used, which holds about 2 quarts or slightly more.

This is basically a small plastic pail with a handle and lid that snaps on tightly, then sets down into a styrofoam insulated tub with an insulated lid.  I have seen others write about putting the yogurt in glass jars with lids and wrapping them up in towels or newspaper to be stored in a small styrofoam cooler or some other type of cooler that is thick (insulated with foam). Others even use a heating pad underneath the pot of yogurt mixture for the required amount of processing time. Basically anything that will help insulate the yogurt for about 8-12 hours will do the job. One of my newly purchased recipe books entitled The Indian Slow Cooker even has a recipe for making yogurt in the crockpot/slow cooker.

Notice I have a thermometer there. It is important to get the milk hot enough to take care of unwanted bacteria, but not too hot to boil or even scald the milk. You will also want to be sure you have brought the milk back down to the right temperature (110-118 degree F, or 45-48 degrees C) or else the culture you add will be killed quickly. There is only a small window of temperature that is ideal for the yogurt bacteria to reproduce.

I used the instructions that came with my yogurt maker because it seemed so easy. For the starter, I bought a small container of plain yogurt with no other additives, preservatives or thickeners. It is recommended in my instruction booklet that you get new starter about once a month in order to prevent problems from an aging culture. I am not sure if this is affected by whether you make yogurt more or less frequently. I kept some of the original yogurt aside to use later and put it in the freezer until needed.

Ingredients:

2 liters of milk (either homogenized, raw, 2 % or skimmed- I used 2%)
1/2 cup non-fat milk powder (optional)
2 tsp plain and unflavored gelatin (optional)
4 Tbsp plain yogurt or 1 packet yogurt culture

Put a 3 liter or 3-quart pot inside a larger pot filled with water (to make a double boiler). Pour the milk into the smaller pot and add the other ingredients, mixing together well. Heat the milk to 180 degrees F/ 82 degrees C, stirring regularly.

Meanwhile, have a sink partially filled with very cold water. After the milk has reached 180 degrees, place the pot in the cold water and  continue stirring and checking the temperature. When it reaches 118 degrees F/ 48 degrees C, add in a packet of yogurt culture or 4 Tbsp of last prepared plain yogurt (or store-bought). Mix well.

Pour mixture into a container rinsed with boiling water. Cover and wrap it up with either towels or newspaper, placing it in a cooler or styrofoam container, or placing it on a heating pad covered with towels.

Curdling requires at least 3-5 hours (some say 7-8 hours). I started mine before bed and checked it about 10  hours later and it was perfect. The longer you let it set, the stronger flavor it may have. However, my yogurt was very mild flavored even being left for 10 hours.

When the yogurt has been allowed to set adequate time, you may test it by seeing how firm it is. If it is firm enough, then stir the contents and then put into other smaller containers that have been dipped in boiling water, if desired. Cool in the refrigerator for at least 2 hours, preferably longer.  When ready to eat, serve plain or with fruit, jam, fruit syrup or other sweeteners.

If you want a Greek-style yogurt, you may take a mesh drainer and line it with doubled cheesecloth. Put the yogurt into the cheesecloth, close it around the yogurt and then squeeze it tightly over the sink to express the extra liquid. You should then place it in a drainer sitting inside a larger bowl (making sure it sits up off the bottom of the bowl enough). Allow it to continue to drain for 2-3 hours. Then again take it and squeeze out any extra liquid. After that is complete, you may then remove the cheesecloth and store it in the refrigerator. The amount of yogurt will be reduced approximately by half from when you started, but it should be very thick.

Yogurt may be prepared from non-fat powdered milk, as well. To make 2 liters of non-fat milk, use 3 cups of milk powder and fill the remainder with water.  Gelatin delays production of liquid when the curd is cut into. Addition of milk powder increases firmness and nutritive value of the yogurt.

There is also a milk-reduction method I just learned about from a fellow food blogger on Spoon and Chopsticks.  Yogurt making is really not hard or time-consuming. It is so much cheaper and healthier to make your own. So be brave and give it a try. Don't procrastinate like I did!!!  Good luck.

An Award!! and More

Wow! I was very surprised when I received the note from a fellow food blogger at Dulce Dough that she was passing on the Stylish Food Award to MOI-- among other people. What an honor- just 2 months into my blogging adventure! Thanks SO MUCH!!!  If you have not checked out her blog- be sure to head on over to Dulce Dough.  She has some wonderful recipes, as well as pictures, and I am hard-pressed to pick a favorite. However, I think the Black Forest Cake with Chocolate Ganache looks so good!

I really consider myself a newbie and still have so much to learn. It has been a fun journey, and I am continually amazed at what a bunch of talented people there are blogging and photographing their food. They have been so helpful and supportive and willing to share tips. When I first started blogging at the end of December, 2010, I was pretty naive and uneducated in food blogging. It was not until I started spending more time checking out other bloggers' sites that I realized I really needed to have at least one picture for my entries (imagine that!- on a food blog!!!). So now I am in the process of working through my early recipes and posting pictures for each one. (My poor husband's diet is really being sabotaged!) Anyways, I guess food is my new obsession. While I have always enjoyed food, cooking and looking at recipes, I never dreamed a couple years ago I would think about food all day-- and night, much less be writing and photographing it! I must give some credit to a post that has been such an incredible help with learning photography of food- check it out at Vegan Yum Yum . (I still have way too much to learn, but I'm having fun along the way.)

Well, back to the business at hand-

Following the rules of the award, I have to:

1.  Thank them, make a post, and put a link back to the person/s who gave me this award.

2.  Share 7 things about myself.

3.  Pass the award to 10 recently discovered great bloggers.

4.  Contact these bloggers and personally tell them about the award.

7 random things about myself:


1. I was home schooled for about 5 years until high school, then graduated as valedictorian-- out of a class of only one other person.


2. I love walking through cemeteries- to think, exercise without a lot of traffic and gawkers, as well as wonder about the people who are buried there.


3. I am the oldest of 5 children.


4. My husband and I (with the help of a few good men friends and family) spent about 2 1/2 years remodeling a house before we actually moved in-- and we are still together!!!!


5. My husband and I were initially introduced by a combined effort of mutual friends from New Zealand and Wellsboro, PA- we lived over 250 miles apart.


6. I have a tendency to be a procrastinator and have many unfinished projects.


7. I love to cook, but wish I had a magic wand to clean up all the mess.




10 blogs that I have recently discovered and want to pass on the award to:


(I follow so many blogs and would give this award to many, many different ones. However, I have tried to pick either newer blogs or some other ones I really like, and that have not received this award- as far as I can tell.)

Inspired By The Mediterranean

Tes At Home

 One Creative Kitchen

 A Touch Of Rojo

Foods Is Love
 D*lish

 Cranberry Jam

Pinay In Texas Cooking Corner

 A Seasonal Cook In Turkey

 Spoon and Chopsticks

I'm excited about all the great people I have met and will meet in the future. Happy cooking!!!

Easy Spaghetti and Vegetables

I never tried making much spaghetti except the traditional tomato sauce spaghetti until a couple years ago. However, Rachael Ray inspired me to try making it different ways, and I learned from her shows how easy it is to make a simple sauce using some of the starchy pasta water. This is such an easy dish that can be changed up many different ways. Just about any vegetables would be good added, as well as cooked meat, if desired. This is filling, pretty healthy and quick to fix up. Enjoy!


Ingredients:

3/4 pound spaghetti or capellini or other pasta
1-2 cups canned chopped tomatoes with its juice
1 1/2 cups each of broccoli and cauliflower (or other frozen/fresh vegetables- I really like to use chopped spinach or other greens)
1  15 oz. can of white cannellini beans, drained and rinsed
2 cups cottage cheese
3 cups reserved pasta cooking water (approximately)
2-4 Tbsp finely chopped fresh parsley
2-3 Tbsp finely chopped cilantro/culantro (use lesser amount if using culantro)
2-4 cloves of garlic, finely minced
1/4 -1/2 cup grated parmesan cheese

In a large cooking pot, boil spaghetti/pasta and vegetables in  well-salted water. When finished, drain vegetables and pasta, reserving the water. Meanwhile, prepare the other ingredients and mix into the cooked pasta. Add in the pasta water until the proper sauce consistency is obtained (the pasta will soak up a lot of water, so feel free to make it a little more "wet" if not eating immediately).  Cream cheese (light) is also a great addition, in place of the cottage cheese. It also would be good with some crumbled bacon bits on top.

Serves approximately 6-8

Bacalaitos (Codfish Fritters)

This is a favorite Puerto Rican/Dominican food that I was introduced to a couple years ago. They are sold on the street by vendors (street food) and there are many variations. The Puerto Rican ones traditionally are made from flour, seasonings/herbs and garlic and the Dominican ones contain cornmeal, sugar and fewer herbs and vegetables. I have tried them different ways and most recently decided to make a version of my own. This recipe has 1/2 cornmeal and 1/2 flour, as well as onions, garlic, and I added some of my homemade sofrito. Usually salted codfish is soaked or boiled  and then shredded. However, if you cannot find this type, you can use other that is cooked. These are deep-fried and definitely not very figure-friendly -- my poor husband's diet is being tested since these are his favorite!

Ingredients:

1/4 pound salted codfish
3/4 cup flour (or use roughly 1/2 amount corn meal and 1/2 amount flour)
1/2 tsp baking powder
1/4 tsp (generous amount) seasoned salt (I use Adobo seasoned salt)
3/4 cup reserved fish broth from cooking the fish
1 garlic clove (more or less), finely minced
2 culantro leaves, finely chopped
1 large onion, finely chopped
1- 1 1/2 packet sazón seasoning (I used culantro and achiote flavor)
few dashes of pepper
2-3 Tbsp fresh parsley, chopped (or may use 1 Tbsp dried parsley)
2 large spoonfuls of sofrito (blend of onion, garlic, green pepper, cilantro, parsley, cumin, oregano and more)
sugar (optional)- I find that the onions give it a slightly sweet flavor

Cut the fish into chunks and boil the fish in water for 15 minutes. Then remove and flake it- deboning it if you did not use boneless fish. Reserve 3/4 cup of the cooking water. As it cools, begin mixing the dry ingredients together, followed by the remaining ingredients, except the fish and broth. Pour the broth slowly into the center and mix well to make a thick batter. Add in the bacalao and mix gently. Allow to set for about 5 minutes so the cornmeal can absorb a little moisture.  Bring a large amount of oil to approximately 350 degrees and then add large spoonfuls of batter into the oil. (I used a tall sided, narrow pot for cooking so I would not have to use so much oil and the fritters would be covered in the oil and float as they cooked. Therefore, I could only cook 2-3 at a time.) After dropping the batter into the oil, they may stick to the bottom, but allow them to cook there for about 1 1/2 minutes. Then take a spoon and carefully scrape across the bottom to dislodge them. By that time, they will float and probably are ready to turn over. They are finished when they are dark golden brown, but not too dark. Place on paper towels to drain. Allow to cool before eating as they will be VERY hot!        Makes 10 fritters.

They are like a chewy, mild fish flavored fritter. These may be served with a meal as part of the main course or as an appetizer.



Shared with:
Make Ahead Meals For Busy Moms- Melt in Your Mouth Monday

Pork and Sauerkraut

I have been reading over the past couple years about the health benefits of eating fermented foods. Almost every culture has some of its traditional foods that were fermented or pickled. As our diets have become more limited to processed foods, we are missing vital nutrients and health benefits that were previously rich in these diets that included fermented foods. One food that was enjoyed in large quantities even just a generation ago is sauerkraut. However, many people today do not like the tang and sour flavor found in this food. This recipe is a great way to enjoy the sauerkraut without tasting the traditional sour taste.

This is actually a couple different versions of pork and sauerkraut. The first one is from a distant cousin whom we have visited with a few times over the past few years. When Don made this version of pork and sauerkraut, we were immediately in love with it and could not get enough of it. I was surprised to find out that he had used molasses drizzled over the sauerkraut and pork as it cooked. While I still like the way I used to make pork and sauerkraut- (browning the pork tenderloin with seasonings and herbs, then slow cooking it with the sauerkraut (in its juice, not drained completely) and then served with mashed potatoes), this has definitely become my favorite way to have the pork and sauerkraut, and the kids like it much better.

His recipe is as follows: it did not include amounts- just a technique, and he used spareribs.

"Important that you rinse in a strainer the salt from the sauerkraut before adding it.
Spareribs are first charcoal broiled in a pan on an outside charcoal cooker.
Upon completion, layer them alternately in a pressure cooker with the sauerkraut and molasses drizzled over each layer of sauerkraut.
Pressure cook approximately 30 minutes. VOILA, DELICIOSO!!"


Because it was winter and quite cold outside, I made this version inside and did not charcoal the meat. I also did not use spareribs- I used pork cubes that I found on sale at a butcher shop. This is my version loosely based on my cousin's recipe.

Ingredients:

2 pounds pork cubes/ meat chunks
2 (2 pound) bags of sauerkraut (rinsed and drained)
molasses
salt/pepper/seasoned salt to taste

Brown the pork with seasonings in a large frying pan. Layer the pork, sauerkraut and drizzled molasses in layers in a slow cooker or pressure cooker. If using a pressure cooker, cook for approximately 30 minutes. If using a slow cooker, turn on high and cook for approximately 4 hours or 8 hours on low. Before serving, stir the sauerkraut and meat, slightly shredding the pork.

This tastes great with some mashed potatoes and fresh corn. Serves approximately 8 people.


***********************************************************************************************

Another version/recipe I came across as I was preparing the recipe above, was from the Hatfield Sauerkraut package. It sounds very good and is somewhat similar in that it uses a little brown sugar to sweeten the sauerkraut.


Ingredients:

3 pounds Hatfield Sauerkraut
4 Hatfield Simply Tender Thick Pork Chops, browned in butter
1 package Hatfield Polish Kielbasa Links
1/4 cup brown sugar
1 cup chopped onion
2 Tbsp caraway seeds
1 Tbsp dill seeds

1. Layer in a crock in order: Thick browned pork chops, 1 1/2 cup prepared sauerkraut, 1 Tbsp caraway seeds, 1/2 Tbsp dill seeds, 1/2 cup chopped onion.
2. Sprinkle 1/2 of the brown sugar. Repeat layering in order as above, adding in the kielbasa in the 2nd layer.
3. Cook in a crock pot on low for 6-8 hours. Sauerkraut will turn to a light brown.
4. If cooking in the oven in a roasting pan, cook for 2 hours on 350 degrees.

Serves 4-6

Almost Heaven Cake

This is a wonderful dessert- moist, juicy cake from the pineapple juice, the thin pudding/cream cheese layer adds a special flavor, and the cool whip/ whipped cream topping and oranges add a light but refreshing flavor. All in all, this is about my favorite cake! It is wonderful for large gatherings. It is not the most elegant-looking dessert, but it will certainly bring much appreciation when they take the first bite. Another added bonus is that this recipe is another cake mix-made special (my kind of easy). This recipe was given to me by my friend, Midge. However, she does not remember where it came from, and I have made a couple minor adjustments to the recipe.


Ingredients:

1 box yellow cake mix
2 (15 oz.) cans of mandarin oranges
20 oz. can crushed pineapple
1 box instant vanilla pudding- 4 serving size
1/2 cups cold milk, 1/2 cup slightly warmed
8 oz. cream cheese, softened completely (I use low fat)
8 oz. cool whip (I use low fat)


Prepare the cake mix as directed on the package, adding in one drained can of mandarin oranges as you mix the cake (the oranges will be blended into small pieces). Bake in a 9x13 inch oblong cake pan. After baking, while the cake is still warm, poke holes in the cake over the entire surface using a fork. Pour the undrained crushed pineapple over the hot cake and spread the pineapple evenly over the surface of the cake. Allow the cake to cool.

Mix cream cheese with the pudding mix and 1/2 cup warm milk. After mixing together well, add gradually the cold milk while continuing to mix until well blended (easiest with an electric mixer). If you add the cold milk too quickly to the cream cheese, it will be lumpy. Place in the refrigerator for about 1 hour or more until it is more firm. Then remove and spread over top of the cake, followed by the cool whip. Drain the second can of mandarin oranges and arrange the pieces over top of the cool whip in rows or another type of pretty design. Cover and refrigerate for at least another 1-2 hours before serving. Store covered in the refrigerator.

Zucchini Bread

This is such a yummy bread- a great recipe for when you need to use up some zucchini. If you don't have a need for 2 loaves of bread, you can freeze the other loaf or bring one into work to share or give one to a friend or neighbor. It is even better the next day after baking.

Think of this recipe for those persons in your life who are picky veggie eaters.

Ingredients:

3 eggs
1 cup oil
2 cups sugar (I used part brown and part white granulated sugar)
2 tsp vanilla extract
2 cups shredded zucchini
1 can (8 oz) crushed pineapple, drained
3 cups flour (I used part white whole wheat and part white all purpose flour)
2 tsp baking soda
1/4 tsp baking powder
1- 1 1/2 tsp cinnamon
3/4 tsp nutmeg
1 tsp salt
1 cup each chopped dates and nuts (or may substitute raisins)

Beat eggs, oil, sugar and vanilla together until creamy. Sift together the dry ingredients and add by thirds into the liquid, mixing well between each addition. Fold in the nuts and dates. Pour into 2 greased loaf pans.

Bake in a preheated oven at 350 degrees for approximately 1 hour- if using a 5x15 inch sweet bread pan, check it at approximately 50 minutes. If using the traditional bread pans, the bread will be higher and need a little longer to bake. Therefore, lower the oven temperature to about 325 degrees and bake a little longer. Bread is finished when it is set and knife or toothpick inserted in center comes out clean. Cool on wire rack for 15 minutes, then turn out of pan and finish cooling on rack. Store wrapped up in the refrigerator if not eating in the next day or two.

Zucchini/ Yellow Squash Quiche

There are times, especially in the summer, when I end up with a pile of zucchini all at once. That is when I will make zucchini (or a mixture of zucchini and summer (yellow) squash) quiche, zucchini jam, zucchini bread or cake. Even though this is not summer, my husband came home from our favorite nearby store the other night with bags of reduced and free zucchini and yellow squash- boy, it pays to shop there later at night! So I have pulled out those summer recipes and decided to make them up and share here. Besides, I'm looking forward to spring/summer after this long winter!

In this picture, I made the quiche with only yellow squash- not the zucchini. My sister-in-law, Lois, gave me this recipe a few years ago, and it has been a huge favorite in our family ever since. I have added some extra spices and seasonings.

This is an easy crust- just use tubed crescent rolls and spread out in the pie crust and smear some mustard around before adding the squash mixture. The flavor is a wonderful blend of cheese, savory egg and squash-- yummy! This is good any time of day- we have a hard time eating just one piece! It is even delicious reheated later.

Ingredients:

• 1 (8 oz.) can of refrigerated crescent rolls 
• 2 Tbsp mustard (I like to use brown spicy mustard, but any flavor works)
• 4 cups shredded zucchini and/or yellow squash
• 1 cup diced onion
• 1-2 Tbsp finely minced garlic
• 1 stick butter
• 4 beaten eggs
• salt (I use Adobo seasoned salt)
• pepper
• 3/4 - 1 tsp Italian seasoning mix (or may use a mixture of 1/2 tsp dried oregano, 1/4 tsp dried basil, 1/8 tsp dried thyme,
• 2 Tbsp dried parsley
• 1 Tbsp dried chives or may use fresh chives, chopped
• 2 cups shredded mozzarella cheese, or other desired blends (this time I used some muenster and mozzarella)

Directions:

• Preheat oven to 350 degrees F.
• Spray or grease a 10 inch pie pan and press out the crescent roll dough in the pan, pressing seams together and cutting to fit pan as needed.
• Spread mustard over surface of pie crust.
• In a large frying pan, sautè squash, onions, garlic and butter until soft, approximately 10 minutes. 
• Cool for a few minutes. Add in the cheese, stirring well. Then add the beaten eggs and seasonings. 
• Pour into prepared crust.
• Bake for 25-35 minutes or until the center is set. Remove to a cooling rack for at least 10-20 minutes so it will firm up slightly- the longer it sets, the more firm it well become.

Iraqi-style Stuffed Zucchini

The Iraqi people love stuffed foods. My Iraqi friend served these to us but in a little different shape. She took the small zucchinis and cut them in half in the middle- keeping a cylinder- and scooped out the center- making each like a little vessel. I thought that was a little too labor-intensive and decided to just cut them lengthwise.

After the meat was browned, the center pulp was then chopped up and sprinkled on top of the meat mixture.

Serves approximately 6.
Ingredients:

6-8 small-medium zucchini squash, cut in half lengthwise and hollowed out
1/2 pound ground beef or lamb
1 large onion, diced
2-3 cloves of garlic, minced
1 tsp curry powder
1/2 - 3/4 tsp seasoned salt (I used Adobo with Cumin by Goya)
pepper, to taste
1/2 tsp cinnamon*
1/2  tsp cumin *
1 Tbsp dried parsley
2 Tbsp tomato paste
1/4 cup water (more or less)
paprika for garnish
olive oil

Directions:

• Prepare the zucchini; reserve the inside that has been removed. Lay down the zucchini in a baking dish face-up like a boat. Salt and lightly pepper the inside of the zucchini. 
• Sauté the meat, onion and garlic. Drain off the fat and then add the seasonings, paste and water. Put the meat mixture in the hollowed out parts of the zucchini. 
• Cut the reserved zucchini into chunks and toss with about 1-2 Tbsp olive oil. Spoon the zucchini chunks over top of the meat. 
• Sprinkle zucchini again with seasoned salt lightly, followed by paprika over top of everything. (May also use a Arabic Seven Spice mix in the meat as well as sprinkling on top of the zucchini for a more authentic flavor.)
• Bake for approximately 1 hour at 400 degrees covered or until the fork pierces the zucchini easily. Remove cover/foil and bake for about 10-15 more minutes to dry up any excess juice. 
• Serve over rice or with flat bread.

*Note- I also used about 2 Tbsp of sofrito mixture (a Hispanic blend of onion, green pepper, garlic, and various herbs like cilantro, culantro, parsley, oregano, cumin- all ground up together) in with the meat and seasonings as it was prepared.  See my blog soon for a posting on how to make your own sofrito- great for flavoring/seasoning all types of dishes.

Easy Yellow Split Pea Soup- Iraqi style

We have been enjoying so many of the foods prepared by an Iraqi family whom we have had the privilege of getting to know lately. Their family usually breaks their fast each evening during Ramadan by eating a date, then they proceed to a soup- often a lentil soup. My friend's version is often made with very tiny vermicelli pieces. Although they typically use red lentils, which are so good, I had some yellow split peas that I was wanting to use. I like the creaminess that comes with using split peas. Even though they eat this as a starter, I love this soup as the main course in the cold winter.

Makes about 3-4  servings.
Ingredients:

• 1 large onion, diced small
• 2 cloves garlic, minced very small (my addition)
• 1 cup yellow split peas
• 6 cups water
• 1-2 cubes chicken bouillon/flavoring
• Adobo seasoned salt with cumin (or salt) to taste
• 1/4 tsp black ground pepper
• 1 tbsp dried parsley
• 1 tsp curry powder
• approximately 1/2 cup vermicelli, broken into small pieces, approximately 1-2 inches
• added water as needed

Directions:

• Sort the peas- pulling out the things not edible, then rinse well. 
• In a large pot, sauté onion and garlic in 1-2 Tbsp oil until turning a golden brown. 
• Add in rinsed peas, water, salt, pepper, parsley and bouillon to a boil and then lower the heat to medium-low. 
• Continue cooking in this way until split peas are soft and turning creamy- about 1 1/2- 1 3/4 hours, stirring occasionally. 
• Add the curry powder and additional water if needed to make it the proper soup consistency. 
• Add the vermicelli and continue to cook until the pasta is soft. It is then ready to serve.

*This could easily be adapted for the slow cooker- add everything except the curry and vermicelli (the onion/garlic should already be sautéed). Cook on high for 3 1/2 hours. After the soup is creamy, add the curry and vermicelli and allow to cook until the vermicelli is finished- approximately 20 minutes.

This soup is also wonderful over warm rice.

Grandma's Fruit Salad

My grandmother used to make this often for our annual family 4th of July picnics. I no longer have the exact recipe, but have changed things up a little, anyways. For those of us who do not live around the tropics or areas with fresh fruit year-round, this is a nice way to use canned fruit and readily available fruit in the winter. In the summer, you can add all kinds of fresh fruit, but it helps to have a little canned fruit so there will be some syrup for the "sauce".

Ingredients:

1 15 oz. can of mixed fruit
1 15 oz. can of mandarin oranges
1 15 oz. can of peaches *
1 15 oz. can of pears *
1 15 oz. can of pineapple tidbits or chunks
1-2 bananas, sliced
1 apple, peeled (or not) and chopped
15 -20 red grapes, cut in half- if available
any other colorful fresh fruit
2-3 Tbsp shredded coconut (optional)
3/4 - 1 cup (6-8 oz.) cup vanilla yogurt
3 Tbsp orange juice concentrate
small marshmallows (optional)

Open cans of fruit, draining juice into another medium bowl. Mix all the fruit together in a large bowl. Add the coconut and marshmallows, if desired. Stir the yogurt and orange juice concentrate into the reserved fruit juice. When the orange juice concentrate has fully dissolved, then mix in with the fruit. Stir well and chill.

*You may substitute a variety of tropical canned fruit, if available.

My grandma also added a box (3-4 oz.) of instant vanilla pudding into the juice mixture and then, after mixing well, stirred it into the fruit. I have not added it in this picture- it just adds more creamy vanilla flavor/sweetness and makes the juice slightly thicker. So try it this way, if you would like!

Iraqi Meat-filled Rice Fritters- Kubbah

These were originally introduced to our family by an Iraqi friend, who recently immigrated here with her family. She explained to me how she made them, and then I worked up a recipe through trial and error. I am not sure how to write the name in Arabic- she called them something like (spelled phonetically) "Kooba Tih-mon". However, I was only able to find similar foods called Potato (Batata) Kibbi or Chap. So I just call them Meat-Filled Rice Fritters.

This is not the easiest recipe to try initially, but certainly worth the effort. Once you make it once, you learn the technique and can make them quicker. These are very nice to have on a picnic, or as an appetizer or part of a meal. These can be made with rice, other grains like bulgur wheat or couscous or potatoes and can be filled with meat or I have seen it filled with eggplant, as well. This recipe, however, is only with ground meat stuffed in rice. My friend believes that curry is necessary to use with ground beef since it helps take away some type of bad flavor. I am not sure if this is more because they were used to eating lamb, previously. The curry used is not a hot type. Also, she does not use too many other seasoning. I have taken a little liberty and added garlic- a must for me in any meat dish. I also added more parsley than she uses, as well as added some cilantro/coriander leaves. One might also try some ground red pepper, if desired. Many people in the Middle East have a spice blend that they use with meats. You might try some of the Arabic Seven Spice blend that goes by various names but includes spices like black pepper, cinnamon and allspice, nutmeg, sometimes ginger and paprika, as well as other combinations of spices.

This recipe is very approximate- I started with about 1/2 pound of ground beef and about 2 1/2 cups cooked medium grain rice. After I finished making the fritter- the rice mixture was gone and I still had a lot of meat left. I have tried to compensate for this in writing the recipe.

A note about the meat mixture- it needs to be smooth and like a paste. I added the parsley and cilantro before browning the meat. However, it lost some of its flavor- it would be better to add it to the meat after sauteing the meat.

This is the rice mixture. It also needs to be pretty-well mashed. It will become more pastey as you work it with your hands to make the fritters.

These are the fritters, ready to fry.

This is what not to do- there are too many in the pan, and it made it difficult to turn them, as well as keep them from sticking together.

And again, the finished product. They smelled (and tasted) so good!

Makes approximately 24.
Ingredients:

• Medium grain rice, cooked with salt- approximately 4 cups
• bread crumbs or torn bread pieces
• water
• 1/2 pound ground beef or lamb (or any other ground meat)
• 1 large onion, chopped very small
• 3 garlic cloves, minced fine
• 1 tsp curry powder
• 1/2 tsp seasoned salt
• 1/8 -1/4 tsp black pepper
• few dashes of ground red pepper (optional)
• 1/4 tsp allspice (optional)
• 4 Tbsp minced fresh parsley leaves
• 3 Tbsp minced fresh cilantro/coriander leaves (optional)
• water
• oil for frying and preparing fritters

Directions:

• To prepare rice, mash with fork or other instrument/hands, adding water a little at a time until it starts holding together. Gradually add in about 1/4 cup bread crumbs alternating with a little water until the mixture is pretty smooth and yet still holding some shape.
• To prepare the meat, use hands to mash together the meat with seasoning, onion and garlic, except the parsley and cilantro. Add a little water to aid in the softening of the mixture. Then brown meat in a medium skillet, making sure the meat is broken up into very fine pieces. When finished, drain off the fat. Mix in the parsley and cilantro.
• To start preparing the fritters, have a small bowl of oil nearby to keep applying to your hands between making each fritter, otherwise the rice will stick to your hands too much to work with. You may also need to occasionally rinse off your hands to removed the sticky rice residue. (Plastic or rubber gloves might be useful!) Take a ball of rice about the size of a lime and begin mashing it out into a flat patty in the palm of one hand. Form a slight cup with your fingers, folding up the edges of the patty slightly and fill with approximately 1 Tbsp meat mixture. Press the meat together into the center and begin folding the rice up and around the meat so the edges come together. As this is being done, apply slight pressure with both hands around it if needed to squeeze the rice together. If needed, use a little more rice to fill in the gaps.
• Place formed fritters onto an oiled plate/platter. After all are made, then heat oil in frying pan until hot. Add fritters so they have some space around them. Fry until golden brown, turning as necessary. Place on paper towels to drain.

*Note: if using potato instead of rice, you would first boil some potatoes/drain them, mash them and season them as desired with salt and a little pepper, mix with some wet torn bread or bread crumbs or beaten egg. If necessary to make the potato more firm in order to form it around the meat, you may need to add a little cornstarch.

Recipe variation: The Iraqi family we know also frequently eats these served as part of a soup- the fritters are boiled in a tomato based broth with a meat bone- lamb or chicken or beef- and some small pieces of meat, chopped potatoes and other vegetables, as well as chickpeas, which are common in many different Iraqi dishes. This is served with some rice or flat bread as part of a meal.

In addition, the fritters can be baked instead of fried, although they should be sprayed with a little oil before baking and be turned part way through the baking (or put on a wire rack on the baking sheet and then the air can circulate for all-around crispiness and you won't need to turn them- just bake until golden brown!).

Mom's Easy Goulash

My mom has made goulash for many years- a true comfort food. I am posting her recipe and adding in my additions and changes. Although there are so many different types of recipes/versions of goulash, one of the common ingredients is paprika. While reading over my mom's recipe, I realized that she never used paprika- or at least did not include it in the list. However, it was always a favorite, and it only gets better with age. So make it up a day or two ahead of time.

Ingredients:

1/2 - 3/4 pound ground beef or ground lamb, browned and fat drained off
1 medium onion, chopped
2 cloves garlic, minced
1 green bell pepper, chopped small
1 tsp Goya Adobo seasoned salt (or regular salt)
pepper to taste
1 tsp Italian herb blend (or 1/2 tsp each of oregano and basil)
1-2 Tbsp worcestershire sauce (I added a few dashes more)
1/2 tsp cinnamon (my addition)
1/2 tsp smoked paprika (my addition- or you may use 1 tsp of sweet paprika)
1 25oz jar of spaghetti sauce (or homemade, if preferred)
dash of cayenne pepper, if desired
1-2 Tbsp brown sugar (if desired to cut the acidity of the tomatoes)
1-2 beef bouillon cubes (my addition)
2 cups uncooked pasta

After meat has been browned, add the onion, garlic, green pepper, salt and pepper. Continue to cook the onion until tender. Then add in the sauce and other ingredients except the pasta. At this point it may be put in a slow cooker/crock pot to cook on low for about 4-6 hours, if desired. If cooking on the stove, it is best simmered for approximately 1-2 hours. Approximately 20 minutes before serving, cook the pasta according to directions. Then add into the sauce and mix well.

Serve with bread and salad or vegetables, if desired. This is good garnished with grated cheese.

This recipe serves 3-4 adults.