Following food

February 17, 2013 at 9:40 am | Posted in food, health, recipes | Leave a comment

I want to start a ‘learning kitchen’ and I am going to school for health and nutrition coaching to become well-versed in the many aspect of health and nutrition. But where I excel and thrive is in teaching others how to do new things. I love breaking things down and making it simple to learn something.

I want to make it easy for people to cook and eat fresh, healthful food. I have been working on what classes would be the most helpful and fun. If you have any ideas about what might be good, please let me know!

I have been working on creating the following classes:

  • Going gluten free
  • Vegetarian for teens
  • Simple weeknight meals
  • How to grocery shop for healthy cooking… What to keep on hand for quick weeknight meals
  • Single parent cooking… When you only have your kids part time
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Blueberry Cheesecake Ice Cream

July 28, 2009 at 1:27 pm | Posted in food, recipes | Leave a comment

from The Whole Scoop. This ice cream is sooo damned good!!!! it is an incredibly rich ice cream with a little bit of tanginess to it from the sour cream. It would make fabulous ice cream sandwiches on cinnamon graham crakers, as those would be like the crust of the cheesecake!!!

2 eggs
3/4 cup sugar
1 cup sour cream
1 cup light cream
1 tsp vanilla
1/2 tsp grated lemon zest
1 heaping cup blueberries, mashed

in a mixer, beat the eggs. Then add the sugar and beat until stiff.

Mix together the sour cream, light cream, vanilla, and lemon zest until smooth. Then add this mixture into the egg/sugar mixture.

stir in the mashed blueberries, and pour into an ice cream maker.

YUM!!
Enjoy!!
Makes about a quart, but hard to tell, since we snitch it while it is churning!

chicken that is so good!

April 11, 2009 at 1:36 am | Posted in food, recipes | Leave a comment

I’ve been thinking about this recipe lately, and need to make it sometime soon. I’ve made it for many years, and it is always good. I even used to make it in my dorm room in college using an electric wok, and making the rice in a hot pot!

Chicken Dijon

3 Tbsp butter
4 split chicken breasts, skinned and boned
2 Tbsp flour
1 cup chicken broth (or boullion)
1/2 cup light cream
2 Tbsp Dijon mustard
2 tomatoes, cut into wedges

1. Melt butter in a large skillet, add chicken breasts and cook until done and lightly browned, about 20 minutes. Remove chicken to a warm serving plate.
2. Stir flour into drippings in the skillet and cook for 1 minute.
3. Add the chicken broth and cream. Stir and cook until the sauce thickens and bubbles.
4. Stir in the mustard.
5. Return the chicken to the skillet, cover and heat for about 10 minutes. Garnish with tomatoes, and serve with rice.

great pie

December 1, 2008 at 3:14 pm | Posted in food, recipes | Leave a comment

While the dinner in the restaurant at my parents new place was surprisingly good, the desserts were horrid. They seemed like they came from a huge industrial box, which I am sure they did. The menu at the restaurant was inspired, and it was a disappointing finish to have bad dessert. Bummer.

So I needed to make one of my thanksgiving standards that weekend.
Sour Cream Apple Pie with a Cider Cinnamon Crust. So damned good, and worth making! This pie is a little different, and everyone seems to love it!

Sour Cream Apple Pie with a Cider Cinnamon Crust

from The Silver Palate. I’ve changed it a little bit, but not much. It is really good! The crust is really tasty and really easy if you mix it in the food processor.
Crust: 2 1/2 cups flour
3/4 tsp salt
5 Tbsp sugar
3/4 tsp cinnamon
8 Tbsp cold butter, cut into pieces
4 Tbsp shortening
4-6 Tbsp. apple cider (or apple juice)
Filling: 2/3 cup sour cream
1 egg
1 tsp vanilla
1/3 cup sugar
3 Tbsp flour
5-7 apples, peeled, cored and chopped
Topping: 3 Tbsp brown sugar
3 Tbsp granulated sugar
1 tsp cinnamon
1 cup finely chopped walnuts
1.Mix together dry ingredients for crust in food processor. Add butter and shortening. Pulse until it resembles fine oatmeal. Add cider 1 Tbsp at a time with machine running, just until it all holds together. Then take it out and chill it in the fridge in a baggie for at least 2 hours.
2. Mix together the first 5 ingedients for the filling. Add the apples and toss well.
3. Using about 2/3 of the dough, roll it out and put it into a pie plate. Fill with the apple filling. Mix topping together and sprinkle evenly over apples.
4. Roll out the rest of the dough and cut small decorative shapes (leaves, apples, whatever) and place on top of pie. (There will probably still be extra.)
5. Bake at 350° for 50-55 minutes.

Best blueberry pie

July 22, 2008 at 4:04 am | Posted in food, life, maine, recipes | Leave a comment



Luz Zulema, my little niece, decided she was going to be my helper to make a killer yummy blueberry pie for dessert. She became my constant sidekick from then on, and was so cute! She chose the pattern we cut for the top of the pie.

It’s the best damn blueberry pie…. not too sweet… just right, and fabulous with fresh whipped cream.

Blueberry Pie
From the Wilson Farm Cookbook. The absolute best blueberry pie recipe!

1 qt. blueberries, (4-5 cups)
2/3 cup sugar
1/3 cup flour
1/4 tsp cinnamon
1-2 tsp lemon juice
1 Tbsp butter, cut into pieces
1 pie crust- for top and bottom

1. Preheat oven to 425°.
2. Mix berries, sugar, flour, cinnamon, and lemon juice.
3. Spoon into bottom pie crust and dot with butter. Cover with top crust and seal carefully. Cut vents.
4. Bake at 425° for 45 minutes or until top is brown and juice starts to bubble through vents. Serve warm.

A reuben to remember….

March 28, 2008 at 8:59 pm | Posted in recipes | Leave a comment


I started thinking about a reuben about a week ago. Then, I started obsessing about having one. Having a really good one is just worth the time and effort to find all of the right ingredients. You need to have just the right… everything.. to make it really memorable. I don’t eat them very often, but when I do, I want it to be a kick butt sandwich. Grilled just right, on good rye, with good homemade Thousand Island dressing, and tasty ingredients.

So, I set about it yesterday, and I must say, it hit the spot. At the deli, I got good corned beef, and some great tasting swiss cheese. I like it on well-made seedless rye with just enough sauerkraut.

I like to put swiss on both sides of the bread, spread one side with some dressing, then layer a few slices of corned beef, the sauerkraut and then another slice of swiss. Put the sandwich in a cast iron frying pan, and slowly cook it until the bread is just toasted, the cheese is melted and the meat is warm. Serve it with some extra dressing to dip, and yum! It is best with some warm potato salad. I didn’t have the time to do that yesterday, so I guess I will be having another in a few days.

Reuben Sandwich

Ingredients:
2 slices rye bread (I use seedless)
butter
swiss cheese (sliced)
corned beef (sliced)
sauerkraut (drained)
Thousand Island dressing (see recipe below)

1. Lightly butter the bread.
2. Place the swiss cheese on one slice of bread. Spread some dressing on it, then lay some slices of corned beef on top of that. Follow this with some sauerkraut, another slice of swiss cheese, and the second slice of bread.
3. Grill the sandwich in a pan until the bread is golden brown and the cheese has melted.
4. Serve with additional dressing on the side.

Thousand Island dressing:
2 tablespoon mayonnaise
1 tablespoon ketchup
1 teaspoon horseradish
1 tsp relish
1/4 teaspoon Worcestershire sauce

Swiss Easter Cake

March 22, 2008 at 2:23 am | Posted in recipes | 1 Comment
in a shop window

at the Schweizerhof Hotel cafe in Lucerne

my easter cake

I want to make this fabulous easter cake again. I made it a few years ago when I got back from visiting friends in Switzerland. These ‘cakes’ (more like tarts) were ubiquitous and only available at Easter. I indulged in them several times in the week that I was there. Always a good experience. I made sure to get the recipe from my friend there.

Here is the recipe from her mom with measures in both metric and US

Swiss Easter Cake
Elsbeth’s recipe book identifies the following under the title:
“Osterkuchen”-“Gâteau de Pâques”

SWEET DOUGH (like for fruit pies):
250 gr flour
100-150gr butter
to be blended by hand until smooth
add:

60 gr sugar
1 egg
1 pinch of salt
1-2 spoons of water
to be stored at cool temperature and rolled out to line the cake tin (mold)

FILLING:
60 gr semolina or 100 gr rice (1/4 c. semolina or 1/2 c. rice)
0.6 liters of milk ( 2 1/3 cups)
1 pinch of salt
to be cooked over low heat until soft, then to let cool down

prepare seperately:
50-80 gr butter (5 Tbsp)
70 gr sugar (1/3 cup)
1/2 peel of lemon
3 egg-yolks
to be beaten to become light and foamy, and then mixed with the cold semolina- or rice-mush

add to this mixture:
50 gr sultana(golden) raisins (1/3 cup)
50 gr minced or sliced almonds (1/3 cup)

add and mix-in:
3 egg-whites beaten until stiff

bake with good lower heat (325-ish) about 30 minutes to become golden-yellow.
After it has cooled, use powder-sugar to cover the top.
(and try powdering it with a cutout of a bunny on it, as is the custom!)

PS: 1 gr (gram) is equivalent to .035 ounces/ 1 liter is 1.057 quarts


dirt cupcakes

September 19, 2007 at 1:29 pm | Posted in boys, recipes | Leave a comment

I made these cupcakes for emmett’s birthday snack at school:

They came out great, and were not hard…..
frost with chocolate frosting,
sprinkle the top with finely smashed (crushed completely) Oreos,
stick in gummy worms (I cut them in half and pushed them in with a toothpick)

The way the kids eyes grew when they saw them this morning was priceless. Made me happy.

I scream for……

August 17, 2007 at 1:25 am | Posted in food, recipes | Leave a comment

Butterscotch Ice Cream!!!


man is it good! it’s been hot and been a good time to make homemade ice cream. This recipe is so good, and deserving of the time.
We made it and mixed in some Butterfingers at the very end. It freezes perfectly in the freezer too, as it comes out not too hard to scoop, but rather just right! mmmm

Butterscotch Ice Cream

3/4 cup dark brown sugar
3 Tbsp butter
2/3 cup water.
1 egg yolk, well beaten
1 1/4 cup cream
3/4 cup evaporated milk
1 1/2 tsp vanilla

In a skillet, heat sugar and butter together. Stir until sugar melts.
Slowly add water.
Stirring, simmer for 5 minutes.

Slowly stir a little of the hot mixture into the yolk to raise the temperature, then pour the egg yolk mixture back into the hot mixture in the pan.
Continue stirring over low heat until mixture thickens.

Cool and add cream, milk and vanilla.
Chill and stir freeze in an ice cream machine.

fabulous coffee cookies

July 22, 2007 at 2:16 am | Posted in recipes | Leave a comment

These cookies are great for something that is just a little different. They are scrumptious!

I just made a batch to bring up to Maine with us. We will be having supper tomorrow night with friends after we drop off Eli at camp. I offered to bring something and when they said chocolate chip cookies, I suggested these. I was glad they said yes, as I haven’t made them in a while, and they really are good.


Coffee Chocolate Chunk Cookies

This recipe is from an old Yankee magazine “book”- although I tweaked it a little bit. They are really good, even though kids aren’t so crazy about them.
When I make these, I usually try to save at least a few spoonfuls worth, scoop them into balls, and freeze them, to be able to have just a few another time.

1/4 c. instant coffee powder
2 T boiling water
1 1/2 c. flour
1/4 t baking soda
3/4 c ( 1 1/2 sticks) butter, softened
3/4 c granulated sugar
1/2 c packed light brown sugar
1 egg
1 t vanilla
1 pkg (11oz) semi-sweet chocolate chunks
1 1/2 c chopped hazelnuts (optional but good)

preheat oven to 350*
1. Mix coffee with boiling water, let stand 15 minutes.
2. Mix flour and baking soda, set aside.
3. Beat butter and sugars until light and fluffy. Mix in coffee, egg and vanilla. Stir in flour mixture until well blended. Add chocolate and nuts. Stir until evenly distributed.
4. Chill.
5. Drop large spoonfuls (very mounded Tablespoons) 2” apart onto a foil lined cookie sheet. Smoosh each mound, then bake at 350° for 16 minutes*.

makes 2 dozen large cookies

*340° for 12 minutes for freshly made (not chilled, but room temp)
*340° for 16 minutes for cold from the fridge

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