Gourmet Side Salad...or Main Entree!

Last weekend we were in Bend for a little while, and since my husband was tied up with a work conference, I took the kids up to Sisters for the morning. We stopped in at Angeline's Bakery for a delicious whole wheat marionberry muffin, checked out the cute little town a bit, and headed back to do the High Desert Museum. I knew I'd need to bring a lunch so we could have a nice little picnic before heading toward home (and not having to backtrack into Bend again), so I started to look for a decent place to get something to-go. I was a little lost; we'd been looking for a children's place that is apparently now defunct, but knew I was going in the direction that would eventually get us back to the highway. I passed by an organic grocery store with a big "To-Go" sign, slammed on my brakes, parked, and unloaded the kids. The little market had a wide selection of lovely produce, decent snack foods, and, best of all, pre-made wrap sandwiches in all sorts of fun flavor combinations, awesome looking salads, and heat and eat meals that were prepared by hand on the premises. I was stoked! The wraps were huge, so I got one to share with the kids. They also chose some snap peas, drinks, and a slightly unassuming pasta salad made with fresh pesto (yes, everything, even the pesto, made there!). We packed it up and headed out.

After a fun few hours of exhibit hopping and checking out the lynx, bobcat, otter, and birds, we had a lovely picnic. The chicken caesar wrap was tasty, peas were fresh and crispy, and the salad...I could barely get it away from my daughter! It was delicious and definitely the highlight of our little lunch. Yum! Naturally, I took note and recreated my own version to serve alongside some grilled steaks and asparagus tonight. Make sure you plan ahead and give it at least a few hours to marinate.


Pasta Salad with Basil Pesto

3 cups dry rotini pasta*
1-1 1/4 cups fresh basil pesto
1/4 cup pine nuts, toasted
1 can artichoke hearts, drained and broken up slightly
1/2 cup halved Kalamata olives
sundried tomatoes (I used a few handfuls of dried cherry tomatoes from last summer's garden)
1/3 cup grated parmesan cheese (use the larger holes on your box grater)

Cook the pasta until al dente. Drain and rinse well with cold water. Place in a large glass bowl with the other ingredients. Toss to combine. Cover tightly and refrigerate at least 2 hours.


Basil Pesto

I have a slight disclaimer for this recipe. I usually throw whatever in a food processor and don't use too many measurements here. Taste and adjust as necessary.

1 bunch fresh basil leaves, rinsed
1/4 cup walnuts or pine nuts (toast if desired)
1/4 cup freshly grated parmesan cheese
slight squeeze lemon juice
1 or 2 garlic cloves, minced (or use a garlic scape, if you know what that is!)
1/4-1/2 cup very good quality extra virgin olive oil
salt and pepper, to taste

Puree in a food processor, adding oil until desired consistency is achieved. Makes about 1 cup (just enough for the salad above).

*I have been moving away from whole wheat pasta. It's slightly gritty, a lot of people don't like the texture or heaviness, and while it holds up well with meaty sauces, the flavor overpowers more delicate flavors. For cheese based pasta dishes and ones that use a mild sauce, like this pesto, I have become a huge fan of brown rice pasta. I buy the Tinkyada brand in the Natural Foods section, and it has never become gummy or fallen apart. It's hard to tell it's not white pasta! (I even fooled my husband's cousin tonight when I shared a bit of this salad with him.) Tinkyada makes all sorts of designs, from a kid-themed blend of shapes, to rotini, to macaroni, to penne...and all are fantastic. Brown rice pasta is a great way to incorporate whole grains (and eat something other than corn or wheat). Please give it a try!

A Happy Ending Afterall

Thank goodness for mistakes (sometimes). A week or so ago I got an email from Baskin Robbins informing me that tonight is 31 cent scoop night. They even sent out a reminder last night. This morning, however, I forgot all about it and wanted to make something sweet, not too heavy, and small in quantity so it won't be hanging around very long. I made a moist (though not gummy) angel food cake in a loaf pan. Stores sell these all the time, and I have been wanting to try this method as a way to not eat an entire 1 1/2 cups of sugar in one sitting. Not that I do that, but I have a weakness for egg whites and sugar, so it is a bit hard to stop!

Anyway, the cake turned out nicely, although I do not recommend using a glass loaf pan. I made a full recipe wanting to experiment and see what would happen with different pan types. I am so glad I did because the one in the Pyrex slid right out when I turned it upside down to cool, resulting in a compacted mass. Yuck. But the one in the nonstick metal pan did just fine, staying put, barely clinging, but coming out nicely too. This is a perfect recipe for two people or on nights when you don't want cake as leftovers!


Angel Food Cake Loaf


1/2 cup sifted cake flour (sift, then measure)
3/4 cup sugar
1 tbsp cold water
3/4 tsp cream of tartar
1/4 tsp salt
1 tsp vanilla extract
1 or 2 drops almond extract
1/4 tsp lemon zest
6 egg whites, at room temperature

Preheat oven to 325 degrees. Line the bottom of an 9" metal loaf pan with parchment, but do NOT spray with any type of oil or fat (it will not climb properly).

Sift and measure the flour, then add 1/2 cup of the sugar. Sift together 3 times.

Put the egg whites, water, cream of tartar, salt, and flavorings in a large bowl.Beat until barely stiff peaks form (don't overbeat). Turn speed to low and beat in remaining 1/4 cup of sugar gradually. Turn mixer off. Add the sifted flour and sugar 3-4 tbsp at a time, gently folding in each addition.

Gently spoon the batter into the prepared pan, smoothing the top. It will be very full (probably to the edge).

Bake 35-40 minutes, or until top is lightly browned. Remove from oven and immediately invert to cool. Since it's not in a tube pan you can't use a bottle to hold it up. I used my roasting rack which is curved and held the pan perfectly, resting on each side (so the cake hung above the U shape of the rack).

Once the cake is completely cool, turn the pan over and run a knife along the edge. Gently pull the cake out onto a cutting board, cut, and serve.

5-6 servings

Now to finish my story about Baskin Robbins.... I made the cake and remembered as it cooled. Naturally, I'd already told my children about what was going on at the ice cream parlor tonight, so I figured I'd set the cake aside for tomorrow and treat them to an inexpensive night out. We showed up only to find a sign in the window that said they decided not to participate this year. Huh?! Now, I understand the economy and everything, but to do so much advertising and then bail on an event that also happens to benefit firefighters? I thought that was really low, and I didn't really feel like paying $3 per scoop instead...especially when we had this lovely cake sitting at home. My children were really good sports (maybe because of the cake?!) and we headed home for a slice of angel food with spirited cherries and freshly whipped cream. So there, B&R!!!

Pub Grub, 101

Children love repetition. What else can I say?! I know I have posted about hamburgers before, but it was to share my recipe for Kaiser Buns. I neglected to post a good recipe for oven fries. So tonight I'm giving you two versions, the super easy one and the crispily browned, almost restaurant variety. I am the first to admit that on a hectic night when I'm tired or it's important to get dinner going quickly that I'll go for the simple recipe. But if you want really, really, good "fried" potatoes, then take the extra few minutes and make the recipe I'm about to divulge (and it's not mine; I stole it from Cook's magazine a few years back). Regardless of which becomes your favorite, both certainly have a place in your repertoire.

Mini Burgers are accompanying these yummy oven fries, prompted by my son asking if I could make the buns look more like McDonald's. I made smaller Kaiser Rolls and instead of slicing the tops I just gave them the standard egg wash and a sprinkle of sesame seeds. We topped the grass-fed beef burgers with uncured turkey bacon, Tillamook cheddar cheese, and barbecue sauce.

Ultimate Oven Fries

3 Russet potatoes, sliced as desired (I leave the peel on, but remove it if you like)
5 tbsp canola, peanut, or veg oil
kosher salt and pepper

Place the oven rack in the lowest position. Preheat to 475 degrees.

Place potatoes in a large bowl and cover with hot tap water. Let stand 10 minutes. Meanwhile, coat a large rimmed baking sheet with 4 tbsp of the oil. Sprinkle with 3/4 tsp salt and a generoud grinding of fresh pepper; set aside.

Drain potatoes. Spread out on a few layers of paper towels or a clean dish towel. Pat dry. Rinse and wipe out empty bowl; return potatoes to the bowl and toss with the remaining 1 tbsp oil. Arrange potatoes in a single layer on the baking sheet. Cover tightly with foil and bake 5 minutes. Remove foil and continue to bake 15-20 minutes, until the bottoms start to brown. remove from oven and use a spatula or tongs to flip each wedge. Return to the oven and bake another 15 minutes.

Drain on paper towels. Sprinkle with a little more salt and pepper and serve.

Serves 3-4.

Basic Oven Fries

This recipe is great to make when you don't want to pay too much attention to what the fries are doing. Set the oven on a lower temperature if you need a little longer to prepare your dinner, or on a higher setting to get everything on the table quickly. These won't get nearly as brown as the previous recipe (most of the time they stay soft), but peek occasionally to make sure they don't burn, flipping if needed).

3-4 Russet potatoes
cooking spray or canola oil
herbs to flavor or seasoning salt*

Preheat oven to 425, 450, or 475 degrees, depending on how long you want the potatoes to bake for. Spray a baking sheet with cooking spray (or pour a little oil onto the pan and use a pastry brush to spread it).

Spread the potatoes in an even layer on the prepared sheet. Spray with additional cooking spray. Alternately, you may place them in a bowl with 1 tbsp oil and toss, spreading in an even layer after this step. Sprinkle with your favorite seasoning blend or plain salt.

Bake until softened and starting to brown, depending on the size of the wedges and your baking temperature. At 450 degrees this usually takes about 30 minutes for standard fry sizes, longer for jo-jo style wedges.

Serves 3-4.

*Seasoning blends we like: Penzey's Smoky 4/S Seasoning Salt (an MSG-free delicious blend); fresh garlic, dried parsley, and salt (sometimes adding parmesan after they come out of the oven); or Italian Seasoning, salt, and a little garlic powder. Plain sea salt is always a good choice as well. Read the labels in the grocery store if you choose to buy a seasoning salt there. Many brands have MSG in them!

A Favorite Breakfast Treat

Today we had a rare occasion where the whole family was awake at the same time and able to eat breakfast together (my husband has been working the graveyard shift). Dutch Baby Pancakes are a great way to spend Sunday mornings together, as they require everyone to linger around the table a bit longer than usual, waiting for the next pancake to emerge, piping hot, from the oven.

I have revamped the original recipe to include whole grains and a bit less fat. Please note, though...I have experimented with this a number of ways; any more whole wheat flour and it won't climb the pan. If you don't have a well seasoned or nonstick pan, you'll need up to three tablespoons butter to avoid sticking.


Dutch Baby Pancake

1 tbsp butter
3 large eggs
3/4 cup milk (any fat percentage works fine)
1/4 cup whole wheat PASTRY flour
1/4 cup all purpose flour
1 tbsp sugar
pinch salt

Preheat oven to 425 degrees.

Melt butter in a 10" ovenproof skillet. Swirl to coat, then set aside.

In a blender, whirl eggs until light and pale. Add remaining ingredients, mixing well. Pour into pan. Place in oven and bake about 15-17 minutes, until puffed and lightly browned. Serve immediately (or it will fall as it sits).

Squeeze fresh lemon juice over each triangle and sprinkle with powdered sugar. Pop another pancake into the oven to bake as you enjoy the first!

Bananoos...

Instead of making a banana shake out of the very ripe fruit sitting in the bowl on our counter, I thought it might be fun to turn them into some creamy, smooth ice cream. My children love to watch the mixture go around, freezing into one of their favorite treats. Enjoy....

Banana Ice Cream with Toasted Hazelnuts

3 very ripe bananas

1/4 cup honey

3/4 cup lowfat milk

1/4 cup heavy cream

1/2 tsp vanilla extract

pinch nutmeg

1/4 cup toasted hazelnuts, chopped

Place all ingredients (except the hazelnuts) in a blender. Puree until smooth. Freeze in an ice cream freezer according to manufacturur's instructions. Once soft-frozen, transfer to a container and freeze until solid in the freezer. Or, just eat it as a soft serve ice cream. Sprinkle with hazelnuts, and if desired, a drizzle of hot fudge or chocolate syrup.

Why Use The Frozen Ones?

Every time we're anywhere in the vicinity of a Trader Joe's my son requests a bag of their Honey Wheat Pretzels. I usually indulge him because I never buy pretzels in the grocery store, these are made with some whole wheat flour, and they taste pretty good. Then the bag sits, open, in the pantry for quite a while (luckily children don't mind if they start to get a little stale). Tonight my husband is away for training, and I thought it would be fun to make something kid-themed. The cod looked really good in the store this morning, so I planned on whipping up some fish sticks and using the pretzels as a crispy coating. This was a quick, easy dinner and was on the table in 25 minutes.

Crispy Pretzel-Coated Fish Sticks

1 lb firm white fish (cod or tilapia...or use chicken breast meat instead)
2 eggs, beaten
1/2 cup all purpose flour
1 cup finely crushed pretzel crumbs (use a food processor)
1/2 tsp lemon pepper
1/4 tsp garlic powder
1/2 tsp smoked paprika

Preheat oven to 450 degrees. Place a wire rack on a rimmed cookie sheet and spray with cooking spray.

Cut the fish (or chicken) into strips approximately 1x3" and set aside. Put the flour in a shallow bowl. Mix together the pretzel crumbs and spices in another bowl (or plate). Dredge fish, one piece at a time, in the flour. Dust off excess, then moisten with the egg on all sides. Thoroughly coat with the pretzel mixture and place on the prepared rack. Repeat until all pieces have been coated. Spritz lightly with olive oil (or more cooking spray).

Bake about 10 minutes.

Even better, roast some asparagus alongside. Pour 1 tbsp olive oil on a separate rimmed sheet and use a pastry brush to spread it around, coating the pan evenly. Place 1 lb asparagus spears on the oiled sheet and roll around a little to coat. Roast on the bottom rack of the oven (the fish can be on the top rack) for 10 minutes. Serve fish sticks and asparagus with tartar sauce (or ketchup, like my kiddos enjoy) and brown rice.

Simple, Delightful Comfort Food

I rarely enjoy cooking after traveling, even if it happens to be after a relatively short 2 1/2 hour trip. But add in a whole morning of kid entertainment and then a post picnic lunch afternoon drive behind a lot of truck traffic and...no thanks! It needs to be kept relatively simple, healthy, and appealing to children too.


There was a lone package of sausage in the meat drawer, and I knew that if I prepared it in any way other than gravy I could get complaints (well, my children like sausage in lasagna too, but often they deem it "spicy" in anything else). So I whipped up a quick batch of Barley Biscuits and some Sausage Gravy and called it good. Well, I also piled up the salad and strawberries too, but both children get extremely giddy whenever I make this comforting, rich food!


Easy Sausage Gravy


1 lb good quality bulk sausage*
2 1/2 cups milk (skim or lowfat)
1/4 cup all purpose flour
fresh from the oven biscuits


When you pop the biscuits in the oven to bake, brown the sausage in a large frying pan. Drain any grease. Sprinkle with the flour, then stir to coat. Pour in milk and cook, stirring constantly, until thickened and bubbly.


Serves 4



*Check your local butcher for a good bulk breakfast sausage. We have a few good blends in town, but my absolute favorite sausage for biscuits and gravy is made by Taylor's in Cave Junction (available in Thunderbird for us locals!).

My Little Rant....

I am wound very tightly this morning! Comments and quotes have gotten under my skin; the last straw was on the front page of today's paper. "Earth Day is Christmas for tree huggers. I think the environmental movement is one of the biggest hoaxes of the 20th century that's now carried over to the 21st century." How ignorant can we be? On the very next page is a write up of an issue with our local police department that also really annoyed me (because I am so PRO police and actually understand why it is they do the things they do!).

On the walk to my son's school I had a bit of time to reflect on what started this lovely mood of mine, and realized it came down to the day I volunteered in his class this week. I had been asked to bake cupcakes, which was fun and well received. I stayed to help supervise the filming of the movie, and to help with lunch time. Each child was asked to bring a sack lunch so they could eat in the classroom quickly. I packed my son a cheese sandwich (whole wheat, Tillamook cheddar, lettuce), apple fruit leather (dehydrated applesauce), veggies, and a thermos of milk. Just about every other child (except for one) had prepackaged, sugary, processed "food." The sack lunch that the school provided for a few students who didn't bring one sent a PB&J on pasty white bread, chocolate milk, Cheetos, carrots, and fake Teddy Graham cookies. About 1/3 of the class brought Lunchables.

I remember Lunchables, and I did have a few of them growing up. I could probably count the number on one hand, however, and I never viewed them as a meal...more like a snack. The sodium levels are staggering. The package consists of some variation of formed lunch meat, processed cheese, crackers with no nutritional value, and usually a sugary drink and candy bar. The worst I saw was one that was supposed to be nachos (chips, salsa, cheese dip, candy bar). How does that company concoct a "cheese" that stays liquid even when cold? Why would we feed that to our children? This sparked quite a debate on my facebook page, with one person being extremely defensive, basically saying he turned out just fine eating that (and he makes fast food a main part of his diet in adulthood).

So what is the problem with eating processed food? Or more importantly, what is the problem with giving it to our children? The problem is the salt. The fat. The empty nutrition-void calories. The high fructose corn syrup and added sugars. The fact that our life span is no longer increasing; it's starting to decline. We have the highest rates of cancer EVER and heart disease is a chronic problem. Obesity. Diabetes. Tooth decay and periodontal problems (which can contribute to heart disease). Overweight/obese children who are malnourished because they're getting too many calories but not QUALITY calories. Companies who have put profits above consumer health. The environmental effects of the large factories producing these "foods," the transportation required to ship them all over the country from one, maybe two, points of origin, and the run off going into our water supply from the waste generated (from farm, factory, or transport). And more....

Who cares? I care, and others should as well. It has nothing to do with environmental hippiness. Ignorance is not always bliss. People say it's OK to eat this junk in moderation, but they don't understand what moderation is! If you eat a hot dog for dinner one night, then have Trix for breakfast, then a Wonder bread sandwich for lunch, then your rare McDonald's meal for dinner, can you really call that moderation?

I do spend a lot of time thinking about food, our nation's food supply, and the issues that come along with it (I also spend a lot of time on other subjects as well). I am not obsessed, just educated (and I'm sure there is so much more to learn!). Our government talks about fixing the health care system, but I don't see how that can happen with the corn subsidies and the general unfriendliness to small town farmers. Until the food system is fixed, the health of our nation will continue to decline. Bottom line.

Humans have only a few basic needs. Clean water, food, shelter, and clothing. Clothing is in abundance and most of us have adequate shelter. We don't have access to clean water, even if the government tells us it's OK. It's filled with pharmaceuticals, contaminants, and chemical run-off (remember that Round-Up you sprayed on your yard last year? Yum!). And while we certainly have an abundance of cheap food-stuffs, the whole foods are harder to come by (unless sought out by the consumer). These same whole foods have less nutritional value than their farm-fresh counterparts, and it shows in the taste. Try a farm-fresh egg next to a store bought one and you'll see what I mean!

We constantly put a low price on the value of our lives by eating the cheapest food available. Shouldn't it be considered an investment in our (and our children's) health to spend a bit more on groceries that are actually good for us? United States citizens spend less per household on food than any other well-developed country (France, I believe, spends the most).

I think if people would assess their diets, where their food comes from, and focus on the quality of what they're eating (and practice real moderation), then we'd all be a lot healthier. Now there's a plan for our health care system! Imagine the effects, environmentally and bodily, we'd all feel if only our food system was revamped.

The Most Versatile Bread Dough

There is one bread recipe I always fall back on, time and time again. It's so easy, so flawless, and quick (jn terms of bread making). Pizza dough! Surprised?

The basic formula can be adapted to many variations (pita, french bread, calzone, etc) with very few changes. I especially like it as focaccia. King Arthur Flour has a whole grain focaccia recipe that's excellent, but it has a pre-ferment that needs to sit overnight. What if you can't plan ahead, don't have the time, or don't think about making it a day in advance? I have found this dough is very tasty and can be as crispy or chewy as desired.

Focaccia

3 cups flour*

1 tsp salt

1 cup very warm water

pinch sugar or a small drop of honey

1 tbsp active dry yeast

1 tbsp olive oil

Combine the water, yeast, and sweetener in a glass measuring cup. Set aside until foamy, about 5 min.

Stir together the flour and salt. Pour the yeast mixture in the center of the bowl with the oil and stir and knead, by hand or machine, until you have a smooth elastic dough. (If it's a very dry day you may need to add a little more water.) Place in a greased bowl and let rise 45 min-1 hour.

Lightly grease a cookie sheet (for free form) or 9" cake pan (for thick loaf). Dust with cornmeal. Turn the dough onto the prepared pan and spread with your fingers to desired thickness (keep in mind that it will double as it rises). Not too thin or you'll have crispy pizza dough (9-10" diameter).

Spread with toppings as desired (shredded cheese; garlic, olive oil, salt, and parmesan; caramelized onions, rosemary, oil, and parmesan; garlic scape pesto; etc). Using your fingertips, push indentations into the surface, all over. Let stand another 20 min or so.

Bake in a 425 degree oven 15-20 minutes. Cool slightly on a wire rack before serving warm.

*All purpose or bread flour works well for this recipe (3 cups-the entire amount). We like whole grains, so here are the adaptations that I use:

1 1/2 cups whole wheat flour, 1 1/2 cups all purpose or bread flour

2 cups white whole wheat (more because it's so mild), 1 cup all purpose or bread flour

Homemade Pita

Follow the recipe above, except place a baking stone or thin cookie sheet on the lowest rack in your oven. Preheat the oven to 500 degrees toward the end of the first rise. Turn the dough onto a wooden cutting board and divide into 8 balls. Let rest 10 minutes. Using a rolling pin, roll one at a time into a THIN circle (too thick and it won't pocket, but you'll have great flatbread). Place one or two dough circles at a time on the preheated stone. Bake 3 minutes and cool on a wire rack. Repeat with the remaining dough. (Kids LOVE to watch them bake...they look like pillows!)

For an easy French Baguette:

Follow the recipe for foccacia through the first rise. Shape into a thin baguette or oblong loaf as desired. Place on a lightly greased cookie sheet sprinkled with cornmeal. Score with two diagonal cuts across the surface. Bake at 425 degrees for about 18 min, or until it's lightly browned and sounds hollow when tapped. (For an Italian Herb loaf, add 2-3 tsp Italian seasoning and a little garlic powder to the dough as it's mixing.)

Find the recipe for Pizza here.

30 Cupcakes, Please....

Today my son's kindergarten class was being filmed for a school movie. His teacher asked if I would make some cupcakes since it happens to be the director's birthday...kind of a nice gesture for him, and the kids were thrilled as well. I would much rather make cupcakes for anyone, any time, if it means one less exposure to the things called "cakes" in the grocery store, filled with all sorts of ingredients I can't pronounce. I whipped up 24 chocolate cupcakes and 12 yellow cupcakes yesterday and frosted them this morning.

I have really fallen in love with various buttercreams, especially the ones I've posted to this blog recently. They aren't as sweet as typical powdered sugar frosting and the application is very smooth. Most children could care less about those things, however, and they're most accustomed to the shortening laden "buttercream" that comes from a can in the store. I certainly didn't want to use Crisco (ahem, partially hydrogenated vegetable oil), so I whipped up a simple tasty version that they loved. A little too sweet for me, but it's easy, fast, and popular with the kiddos!

Kindergarten Buttercream Frosting

Let 4 sticks (2 cups) of unsalted butter stand on the kitchen counter overnight so it's nice and soft. Beat with a mixer until nice and creamy. Add 2 lbs powdered sugar, 1 tbsp vanilla extract, and a few tbsp of whole or 2% milk. Beat until creamy.

Increase the speed to high on your mixer so the frosting gets a light, airy texture, adding more milk slowly as needed to achieve the consistency you'd like. Color and decorate as desired (pipes well). It should be beaten for no less than 5 minutes, and probably more to get nice and fluffy!

To clarify: I have used the word icing a lot more than frosting. Icing is typically smooth, gliding onto cakes (like a ganache or my French Buttercream). Frosting is usually thicker, although still spreadable, and holds a big mound better (another reason I used it for cupcakes). A glaze is always drizzled on.

Chicken and...Yummy Leftovers!

This shall be considered my post-in-progress....

PART 1:
I am grilling a chicken right now, with plans to have it for dinner with cornbread and steamed broccoli. The leftovers will be turned into Chicken and Black Bean Empanadas, and another night I'll make a stock for a southwestern soup of sorts.

Starting out, I have to cook the chicken. I selected an organic bird from the grocery store. I am aware that they're not usually farmed much better than the conventional, but until I can get my hands on pasture-raised birds* we're making due, having chicken less often.

A few hours before you want to cook the bird, or the night before, rinse and dry it with paper towels. Prepare a rub of your choice** and thoroughly coat the bird, inside, out, and under the skin. Tie the legs together, if desired. Cover and refrigerate until needed.

We are fortunate to have a smoker to add a bit of flavor, so sometimes we'll start the bird there, transferring it to the grill after about an hour. You can, of course, just roast the bird in the oven, but for a mess-free clean-up I like to place it over a half-full can of water or beer in a preheated grill. Turn off one burner, so the chicken isn't right over the flame (to avoid flare-ups). Our grill has a thermometer attached; I keep the temp about 400 degrees. Cook, turning the bird halfway through, about 45 minutes-1 hour total, or until a meat thermometer indicates 180 degrees. Allow to rest about 10 minutes before carving.

*Pasture-raised birds do not exist where I live, as is probably common in a lot of areas. Whole Foods and other specialty stores offer many different selections; air-chilled birds have the lowest contamination rates (VERY hard to find, though, most are water chilled). Even Foster Farms can call their birds "natural"; this means very little. Look for organic at the very least, pasture-raised will have the best flavor. Even better is to find a local farmer to buy from. They often stock frozen birds, or you can arrange to pick up fresh ones on the day of slaughter (in some cases they'll give you a discount if you help!!). I have purchased birds from Willow Witt Ranch and Rogue Valley Brambles.

**The southwestern rub I used for this particular dinner consists of: Penzeys Chili Powder (ancho, oregano, garlic, cumin), kosher salt, and olive oil. If you have it, add some minched fresh garlic and pureed cilantro. Another, more basic rub that we like is Italian seasoning, kosher salt (unless the seasoning blend has salt in it), freshly ground pepper, and olive oil.




PART 2, two days later:

With the leftover chicken meat you can make some yummy wrap sandwiches, tacos, or salads, or you can get a bit more creative and make some empanadas! These little hand pies are delicious, loved by children, portable, and easy to put together. Make them as spicy (or not) as you like with the added chipotles and serve with salsa, guacamole, and sour cream for dipping (my two year old went for the ranch dressing...!). I didn't specify how many this recipe will make because it depends on the size of circles you cut out. Use a biscuit cutter for cute appetizers or a medium sized bowl for large adult-sized pockets.

Chicken, Black Bean, and Chile Empanadas

Preheat oven to 425 degrees.

In a large mixing bowl, combine:
1 can black beans, drained, rinsed, and slightly smashed
about 1 1/2 cups leftover southwestern-spiced chicken, chopped
1-2 chipotle peppers in adobo sauce, chopped finely
1/2 cup shredded cheese (cheddar, colby jack, pepper jack, etc)
1/2 tsp cumin

Saute 1/2 cup chopped onion in 1 tbsp olive oil until translucent. Add two cloves garlic, minced, and saute 30 seconds. Stir into the bean mixture and set aside.

In a second large mixing bowl, stir together:
1 cup, plus 2 tbsp, whole wheat pastry flour
1 cup, plus 2 tbsp, all purpose flour
1/2 tsp kosher salt

Using the same grater you used for the cheese (to save on dishes), grate 6 tbsp cold butter over the flour. Toss and stir lightly to combine.

In a small bowl, whisk together:
2 tbsp canola oil
1/3 cup ice water
1 egg yolk (reserve the white)
1 1/2 tsp white vinegar

Pour into the flour mixture and stir together, adding more water as necessary. Don't add too much, as you will need to be able to knead the dough slightly to make it cohesive but not sticky.

Turn out onto a floured surface and roll to 1/4 inch thickness. Cut into circles as desired. Fill with a scoop of the bean mixture and fold the top over. Using the tines of a fork, press the edges together to seal. (If you have difficulty getting them to stick, wipe a small bit of water on the inside edge first.) Place on a greased cookie sheet and repeat, gathering dough scraps and re-rolling as needed.

Whisk the egg white lightly. Using a pastry brush, lightly glaze the tops of the empanadas. Bake 15-20 minutes (depending on the size), until lightly browned. Transfer to a wire rack and let cool at least 10 min before serving.

I didn't have leftover filling or pie crust, but if you do, use the filling in an omelette for breakfast the next morning or as taco filler. Roll out the scraps of dough and cut into strips or shapes. Transfer to a cookie sheet, brush with melted butter, and sprinkle with cinnamon sugar. Bake until crispy for an easy dessert!

The Best (Healthy) Blueberry Muffins

We eat a lot of muffins for breakfast, compared to most families. I am a big fan of these little cakes because they're, well, cake-like! Actually, they're so small that they're done in 20 minutes, which is the same amount of time it takes me to get dressed and ready for the day, I can pre measure all of the ingredients the night before, and I can make them really healthy without anyone noticing the difference (at least in my family!). I usually cut the sugar in half, never adding more than 1/2 cup. The more sugar used, the more cakey the final result, but I haven't had any issues with adding less texture-wise. Maybe it's because of the whole grain flour that masks this texture difference, but I prefer the heartier version hands-down over the more cupcake-like muffins found in bakeries. These are my favorite blueberry muffins....

Blueberry Muffins with Coconut Streusel Topping

In a large mixing bowl, stir together:
1 1/4 cups whole wheat pastry flour
1/2 cup all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1/4 tsp cinnamon

In a small bowl, stir together:
2 tbsp finely chopped nuts (hazelnuts or macadamias)
1/4 cup unsweetened, flaked coconut
2 tbsp brown sugar
2 tbsp all-purpose flour

Drizzle 1 tbsp melted butter over the coconut mixture and toss to combine. Set aside. (Cover with plastic and leave on the countertop if you'll be baking the muffins the next morning.)

In a glass measuring cup, whisk together:
3/4 cup buttermilk
3 tbsp canola oil
1/2 tsp vanilla extract
1/3-1/2 cup brown sugar (depending on your sweet preference)
1 egg
1 egg white

Pour the wet ingredients into the dry and stir lightly to combine, just until a few wisps of flour remain. Fold in 1 1/2 cups blueberries, fresh or frozen. Divide between 12 greased muffin cups. Sprinkle with the streusel, pressing lightly so it adheres to the surface.

Bake about 20 minutes in a preheated 400 degree oven.

Strawberry Chantilly Cream Cake

April is a very busy month for us, birthday-wise. Add in the benefit that I made all those treats for, and you have one busy baker! I enjoy making things for others, though. It gives me my baking fix and allows me to share something delicious and special with those I care about. I made this cake for my husband's birthday last year, and it is one of my favorites (see the cake picture below right, under my profile space with all the strawberries on top). Not too sweet, not too rich, but with light flavors that blend and compliment eachother perfectly. This one is for my father-in-law, who will be coming over tonight to celebrate with us.



Tender White Cake (From King Arthur Flour)
I know I posted this before, but I did again for your convenience!

Cream until fluffy (I like to use the whisk attachment on my Kitchenaid):
3/4 cup unsalted butter, softened
1 2/3 cups sugar

Beat in 1 egg; use a spatula to scrape down sides of bowl.

Beat in 4 egg whites.

Add 1 cup whole milk, a little at a time, beating constantly. Add 2 tsp vanilla extract and 1 tsp almond extract.

Beat in 1 tbsp baking powder and 3/4 tsp salt. Add 2 3/4 cups cake flour (I like KA Unbleached Cake Flour, available through the mail or at Whole Foods). Beat 1 to 2 minutes more, scraping down sides as needed.

Pour batter into greased and parchment-lined pans: two 8 or 9" rounds.

Bake in a preheated 350 degree oven: 30-35 minutes, or until top springs back when lightly touched and a toothpick comes out clean. Remove from the oven and cool completely in the pans, on a wire rack. (We've always been taught to remove the cakes from their pan after about 10 minutes, but they aren't as moist that way and may need to be syruped. I leave my cakes in to cool completely, resulting in a perfectly moist, not soggy, crumb.)

Remove from pans and cut each in half to create four layers. Separate layers with parchment (you may recycle the paper from the bottom of the pans here) and freeze, well wrapped, until needed.

Whipped Creme Fraiche Filling
Combine 1 cup creme fraiche, 3 tbsp powdered sugar, 2 tbsp sugar, and 1/2 tsp vanilla in a large bowl. Beat until soft peaks form.

Cream Cheese Icing
Beat together until fluffy:
1 lb cream cheese (2 bricks), at room temp
1 stick unsalted butter, at room temp

Add 2 cups powdered sugar and 1 tsp vanilla. Beat until light and fluffy, about 2 minutes more.

To assemble cake:
Spread 1/3 of the whipped creme frache over the bottom cake layer. Top with thinly sliced strawberries (organic have the best flavor). Repeat with the next two layers. Spread a thin coat of icing over the cake and place in the freezer just a few minutes to allow it to set, but do NOT freeze it (the berry juice will run when they defrost). Finish icing the cake and decorate as desired. Note: This icing is wonderfully delicious, but does not work well for piping decorations.

Breakfast, In A Hurry!

Our family eats cereal or oatmeal once, maybe twice, a week, and those mornings are usually the most hectic ones. The rest of the week I will make muffins, scones, pancakes, or something similar. I know this sounds like a lot of work, but if the ingredients are prepared the night before, it's not such a big deal. Trust me, if I left making breakfast to the morning...well, it would never be made! I am just too lazy. By getting the dry ingredients measured into a bowl on the counter and the wet stirred together in another (put in the fridge), it's as simple as stirring together and popping the pan into the delay-started, pre-heated oven. It takes me almost twenty minutes just to get everyone's cereal, yogurt, and juice together anyway; in that amount of time the muffins are beeping and I'm dressed and ready for the day.

Another even easier breakfast to pre-make is waffles. No, waffles do not have to be difficult and time consuming to be light, fluffy, and delicious. My sweet husband occasionally makes his version when I go out of town, and he whips the egg whites and does a lot more steps than I ever would. I throw all the ingredients in a bowl with a little yeast and put it in the refrigerator overnight. The batter is nice and bubbly in the morning and ready to drop onto a waffle iron, baking only about 5 minutes. This particular recipe is great because it usually yields more than we can eat, and so I freeze the leftovers for another morning, giving Eggo a run for their money. Tonight I already have it all set to go for tomorrow, and I whipped up a strawberry-rhubarb compote to top the warm waffles with. Yum!

Overnight Waffles with Strawberry-Rhubarb Compote

Place in a large bowl and mix thoroughly:

1 1/4 cups whole wheat pastry flour
1 cup all purpose flour
2 tbsp sugar
2 1/4 tsp active dry yeast (1 pkt)
1/2 tsp salt
1 3/4 cups milk
2 eggs
1/3 cup canola oil (or a combination of unsweetened applesauce and oil)

Cover loosely with plastic and place in the refrigerator overnight.

To bake the waffles, preheat a greased waffle iron. Stir the batter and pour onto the iron, about 1/2 cup for each waffle. Place on a rack while preparing the others (so they don't get soggy).

To prepare the compote:

In a saucepan, place:
4 cups sliced rhubarb (fresh or frozen)
3-4 cups strawberries (about 1 ten ounce bag frozen; quarter fresh berries before adding)
sweetener, to taste (I used about 1/2 cup honey)
1/4 tsp cinnamon, optional

Bring to a boil. Reduce heat and simmer, stirring occasionally, until fruit breaks down and becomes thick. Serve warm, or cool, place in the fridge, and reheat the next morning.

Thoughts on Dairy...

A few years ago I did some research on Oregon's dairy products and was so happy to find that most Oregon farmers don't use rbST or antibiotics. Today I needed to buy some whipping cream to make creme fraiche, and after reading the labels I thought I should look into the brands a bit more closely, again, just to make sure.

Umpqua, Tillamook, and Darigold have all pledged to not use any milk coming from cows treated with rbGH/rbST. While it is incredibly difficult to test milk for growth hormones, all batches are tested for antibiotic residues. In the rare event that antibiotics may be found, the whole batch is discarded, never to reach our table. Great! Many of the store brands have followed; read the labels.

When I first became aware of the side effects and potential problems of using antibiotics and hormones in our food products, I instantly switched to organic everything. We use a lot of dairy items, though, and when the grocery budget started getting a bit scary I began doing my homework into the Oregon dairy policies. I am more selective now, and I like supporting the local farmers.

I am bothered by a few things that come with using the local dairy products. Take the whipping cream, for instance (and the organic brands are just as guilty). It's not just cream. It's also carrageenan, salt, and in some cases, polysorbate 80. Yum yum (or not). When I made a quick trip to Albertson's this afternoon, their store brand lists only cream. But it doesn't say anything about rbST. So which is better? Eating a bunch of preservatives or a bunch of hormones? Bleh. Why do the organic brands not cater to this and sell unadulterated cream products?

This particular reason is also why I don't buy Tillamook or Umpqua ice cream anymore. Both brands are filled with all sorts of interesting things, hardly food items, and sometimes they impart a gummy flavor. We make our ice cream, or I splurge and get Haagen Daazs once in a blue moon. (Of course, we rarely have ice cream around when I've been doing a lot of baking...I can't even remember the last time we had it for dessert!)

I suppose I am happy to be reassured that the milk we're drinking is "safe" (although it would be inherently better if it came from grass-fed cows) and that the majority of butter, cream, and other products are as well. It would just be nice if the companies could now regress a bit and take out some of the stabilizers and additives! Surely business would increase and they'd produce a better product!

(I have noticed that Tillamook is producing an "All Natural" sour cream. It's about time! It's just milk and enzymes. Nice!)

Ever Have Too Many Egg Yolks?

A few years ago I was making an angel food cake and took note of the huge quantity of yolks leftover. I always used to toss them, what with all the buzz about cholesterol and whatnot, but these were from farm-fresh, high quality eggs! Not to mention that I'd paid a bit more for them than I would have from regular commercially produced eggs. Farm-fresh eggs have many things going for them, and I cannot stand to buy store bought eggs anymore, unless it's an "emergency."

The eggs I buy are fresher, more nutritious, and I'm supporting someone local. This is only the beginning of why I choose to seek these out; I could go on a serious rant about the more technical side of factory egg farms, but...I won't! I notice a difference in the way they perform, cooking or baking, and they taste better. I never used to eat the yolks before, but usually the farm-fresh eggs taste rich and delightful (and they're a more vibrant color).

Many commercial eggs have been rubbed with mineral oil to preserve them longer on the shelf. Egg shells are porous, and it's inevitable that a trace of oil may seep inside. I would bet that this is why I get more volume when I use eggs that aren't from the grocery store for meringues and cakes. The whites beat into a gigantic, fluffy cloud, which has produced superior results for me time and time again. But when you have such a good product, it kind of hurts to have to waste half of it! So I did a search and found a recipe that uses a lot of egg yolks. I have made it a few times now, and my sister recently made it successfully as well.

Even though I've posted a bunch of desserts as of late, my family has been a little cranky about not getting to eat them. My dad's birthday became the perfect excuse to bake again, and he asked for this Egg Yolk Sponge Cake. I revised the original recipe to use cake flour (for a finer crumb) and topped the finished cake with fresh organic strawberries, a dollop of leftover lemon curd, whipped cream, and a garnish of candied lemon peel. Delish!

Egg Yolk Sponge Cake

Sift together twice onto parchment:
2 scant cups cake flour (spoon lightly into cup to avoid packing it in too tightly)
1 1/2 tsp baking powder
1/2 tsp salt

Pour flour mixture back into sifter and set aside. Preheat oven to 325 degrees. Line the bottom of a 10" tube pan with parchment, if desired (not necessary, but a good way to reuse the parchment from sifting and have an easier clean up).

Beat with an electric mixer on high speed until thick and light yellow (lemon colored), about 5 min:
yolks from 12 eggs (3/4 cup)
1 whole egg

Gradually add 1 1/2 cups sugar, continually beating on high, at least another 5 minutes. Mixture should be very thick and meringue-like (only yellow in color).

Beat in:
1/2 tsp dried orange zest (or 1 1/2 tsp fresh)
3/4 tsp dried lemon zest (or 2 tsp fresh)
1 tsp vanilla extract

Turn off mixer. Sift dry ingredients over eggs. Fold lightly to incorporate (do not stir). Batter will be pretty stiff at this point, and a few wisps of flour can remain. Pour in 3/4 cup boiling water. Fold lightly until combined.

Pour batter into the ungreased pan. Bake 60-65 minutes, or until top springs back when toughed lightly. Quickly invert and cool completely on the neck of a bottle.

For cakes with a higher volume, do NOT tap or pound the filled pan. Use a very light touch or you may lose some of the air bubbles that have been formed and will provide the extra loft needed. I have had angel food cakes fall just from a child running heavily through the kitchen while it was baking. Walk softly! If you're worried about large bubbles in the cake (which have never been a problem for me), gently run a knife through the batter one time after pouring it into the pan.

Lots of Butter, Lots of Sugar, YUM YUM!!

I am donating these two layer cakes for the silent auction at tonight's fundraiser. I know bakeries charge $30-40 per cake, but I wonder how much these will fetch.

The first is a 4 layer Tender White Cake. I filled it with homemade Raspberry Filling and Lemon Curd, and iced it with French Buttercream. I wanted to make sure I had enough frosting to do both cakes, so I made 3 times the original recipe. I only had about 1 1/2 cups left, so that was a good call! Yes, that's the Candied Lemon Peel mingling with fresh raspberries.

Next up, I made a 4 layer Chocolate Cake with Toasted Hazelnuts. I brought an identical one to a friend's house for dinner once, and was told it was the best cake they'd ever had (sweet!). The French Buttercream Icing is so nice to work with and tasty, so I had to include it here too. I smeared a thin layer of Nutella over each cake layer and sprinkled it lightly with chopped, toasted hazelnuts. Before sandwiching the next layer, I smeared the bottom of it with a generous scoop of buttercream, placed it on top of the hazelnuts, and continued two more times. I then did a quick, thin layer of frosting around the whole thing to seal in the chocolate crumbs and placed it in the freezer for a few minutes. This step, the crumb coat, makes it so much easier to frost the whole cake and get a smooth finish.

Tender White Cake

(From King Arthur Flour)

Cream until fluffy (I like to use the whisk attachment on my Kitchenaid):

3/4 cup unsalted butter, softened

1 2/3 cups sugar

Beat in 1 egg; use a spatula to scrape down sides of bowl.

Beat in 4 egg whites.

Add 1 cup whole milk, a little at a time, beating constantly. Add 2 tsp vanilla extract and 1 tsp almond extract.

Beat in 1 tbsp baking powder and 3/4 tsp salt. Add 2 3/4 cups cake flour (I like KA Unbleached Cake Flour, available through the mail or at Whole Foods). Beat 1 to 2 minutes more, scraping down sides as needed.

Pour batter into greased and parchment-lined pans: two 8 or 9" rounds, one 9x13", or 24 cupcake liners.

Bake in a preheated 350 degree oven: 20-15 minutes for round pans, 25-30 minutes for 13x9" pan, or 20 minutes for cupcakes, or until top springs back when lightly touched and a toothpick comes out clean. Remove from the oven and cool completely in the pan(s). (We've always been taught to remove the cakes from their pan after about 10 minutes, but they aren't as moist that way and may need to be syruped. I leave my cakes in to cool completely, resulting in a perfectly moist, not soggy, crumb.)

Raspberry Filling:

This sauce is a perfect base for many desserts. For this layer cake I wanted a slightly thick, but easily spreadable, filling, so I only used 2 tbsp corn starch. If you're making a cake that has only raspberry filling in the center, I'd make it a bit thicker, adding 1 or 2 more tbsp cornstarch so it will stay thick and not ooze out the sides. (I didn't have that problem because I spread it so thinly.) For a dessert sauce to drizzle, use only 1 tbsp cornstarch. Tapioca flour also works well to thicken, but you'll need to read the package to adapt the recipe (usually you must double the amount.)

1 1/2 bags frozen raspberries, thawed

1/2 cup sugar

2 tbsp corn starch

Puree defrosted raspberries and press through a sieve to remove the seeds.

Stir together the sugar and corn starch in a saucepan. Add raspberry puree; stir to combine. Heat over medium, stirring constantly with a spatula or wooden spoon, until thickened. Cool completely before using.

Sweets and Treats...Easter Style!

Did I mention that I'm super busy this week? My house has been neglected, but my family is still well-fed and I'm all caught up on the baking front. Tomorrow is the big event I'll be donating these desserts for...two humongous sets of cookies and two layer cakes (coming soon). I make everything from scratch, so it takes me a lot of time and energy. Really, it's a week of preparation, but I believe the result is a high-quality, delicious, and (hopefully) pretty result.

First up, I have a tray of large (approx 5") Spring Flower Sugar Cookies. I try to avoid artificial colors at all costs, but a week or so ago I had a big mishap with a new natural green color (let's just say it was more chartreuse, or pea-soup colored...for cupcakes...yuck!) and just didn't want to waste the time or ingredients when the people I'm baking for probably don't care anyway. And look how vibrant and pretty they are! I used a loose Royal Icing, piping in the design first and then filling in the center.



On to Meringue Bunnies. I thought they were so dang cute, but the picture doesn't quite do them the justice they deserve. These are about 6" in height. I traced a cutter on parchment, flipped it over (so nobody eats pencil lead) and filled in the design, piping first around the edges. The decors are naturally colored, made by India Tree, sold at Whole Foods. I actually made these two days ago, which I usually would never do, but meringues don't get stale. That is one of the reasons I chose them; they're easy to pre-make, inexpensive, delicious, and something that most people would never think to create. To keep them crisp and from picking up any odd flavors, I kept the tray in my lower oven, unwrapped. They're just as nice as when I first baked them, and I had the extra time to prepare other goodies.