Carrot Pasta Sauce
This pasta sauce is one of my favorites. Most people don’t think of carrots, when they think of pasta sauce, but maybe they should. It tastes wonderful and looks pretty, too. It’s a simple sauce that packs a lot of flavor.
We made this sauce in cooking camp this summer. The kids seemed to doubt that they would like it. Turned out, most of them loved it. I made it for a friend the other night. He enjoyed it, too.
The process is easy. Just cook carrots, with sauteed onions and garlic in stock, until the carrots are really tender. Most of the liquid cooks off. Puree, adding cream or half and half, and some dill. Adjust seasonings and you are done!
I used chicken stock, but you could use a vegetable stock for a vegetarian version of this dish. Toss the sauce with pasta, rice, or even with veggies or meats. You can add some fresh grated cheese, too, if you like. For the version we did in camp, I was going to have the kids sprinkle some cheddar cheese over the pasta once it was tossed with the carrot sauce. The cheese got dumped in the carrot sauce instead, so we just mixed it in until it melted. The carrot sauce tasted like mac and cheese.
Here is the recipe. I hope you try it.
Carrot Pasta Sauce
1 T. oil
1 onion, chopped
1 garlic clove, minced
1 lb. carrots, peeled and sliced
2 c. chicken or vegetable stock
Salt and pepper to taste
1/2 c. cream, half and half or evaporated milk
1T. fresh dill or 1 t. dried
Hot cooked pasta
Sauté onion in oil until tender. Add garlic, carrots and stock and cook until carrots are very tender. Much of the liquid should have evaporated by then. Place mixture in blender and add cream or milk, mixing until smooth. Add dill and adjust seasonings, tossing over hot pasta to serve. I sometimes top with some shredded Parmesan cheese, too.
Variations: Use sweet potatoes, pumpkin, winter squash or even peas for different tastes.
Zucchini and Carrot Cupcakes
These are really good cupcakes. They are moist and not too sweet with a slightly dense texture. Sort of a cross between carrot cake and zucchini bread, they have more texture than a traditional cupcake and plenty of flavor. I had an abundance of zucchini and carrots and figured they might play well together.
I got 24 cupcakes out of the recipe but they were a little small. Perhaps 18 would be a better way to go. I used simple vanilla buttercream to finish them off. I whipped the frosting a long time so it was extra fluffy. Here are the recipes for both the cupcakes and the frosting.
Zucchini Carrot Cupcakes
2 eggs
1 c. sugar
2/3 c. oil
1¼ c. flour
1 t. baking powder
1 t. baking soda
1 t. cinnamon- I think I would use a little more next time
½ t. salt
1 c. grated carrot
1 c. grated zucchini, squeezed dry and packed tightly
½ c. chopped nuts, optional
Beat eggs with sugar until frothy. Beat in oil then add dry ingredients. Beat on high for 4 minutes. Stir in veggies and nuts. Pour batter into 18- 24 paper lined muffin tins, filling them 2/3 full. Bake in a 350-degree oven for about 15 minutes or until top springs back when lightly touched. Cool and frost. Makes 24.
Note: These cupcakes deflate a little while cooling.
Classic Vanilla Buttercream
3/4 cup butter
6 cups confectioners’ sugar
1/3 cup milk
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
2 tablespoons milk
Beat butter in a large bowl until fluffy. Gradually add 3 cups of the sifted confectioners’ sugar, beating well. Slowly beat in the vanilla, salt, and 1/3 cup of the milk. Gradually beat in the 3 remaining cups of confectioner’s sugar. Beat in additional milk (1 to 2 tablespoons) if needed, to make frosting of spreading consistency. You can also tint the frosting with juice (like pomegranate or raspberry) or food coloring.
Eggplant Parmesan
I have been making this dish for a long time and it is always a favorite. Eggplant Parmesan is a cheesy and satisfying vegetarian meal, even for the die-hard meat lovers among us.
The recipe has changed over time. I used to dredge the eggplant slices in flour before baking. It was very good that way. My mom used to bread eggplant slices for my father, using bread crumbs. She would serve the eggplant with a little tomato sauce on top and sprinkled with mozzarella cheese. He loved them.
That is what first inspired me to bread the eggplant slices, rather than just using the flour dredge. I think the breaded eggplant slices stand up well to the other ingredients. They stay a little crunchier than the “flour only” version.
I also used to just use mozzarella cheese and the Parmesan. A friend said she added ricotta, like you would for a lasagna. I tried it and liked the addition of the ricotta. Now I make it that way all the time.
The biggest change might have been how I cook the eggplant before adding them to the rest of the ingredients. I used to pan fry the eggplant. Let me just say that eggplant soak up oil like a sponge. I remember making Eggplant Parmesan for a group of 250 once and went through an enormous amount of oil. Now, I just place the breaded eggplant slices on a baking sheet and drizzle oil all over them, before baking them in the oven. I use a lot less oil that way. It is also a lot simpler than pan frying.
So here is my often revised recipe for Eggplant Parmesan. In my family, we just call it E.P.
Eggplant Parmesan
2 large eggplants
salt
flour
1 egg
½ c. half and half or milk
Pepper
1 T. Tuscan seasoning- recipe follows
About 2 c. of bread crumbs
oil
1 (15 oz.) container ricotta cheese
3 c. tomato sauce or marinara sauce
12 oz. mozzarella cheese
Parmesan cheese – you could also use Asiago or Romano cheese, if you prefer
Peel and slice eggplant about ¾ -inch thick. You don’t have to peel the eggplant if you don’t want to. Place about 1/2 cup of flour in a bowl and season with salt. Set aside. Combine egg, half and half, pepper to taste, and half of the Tuscan seasoning in bowl. Whisk to combine. Set aside. Place bread crumbs in a shallow dish, set aside. Dredge eggplant slices in flour, dip each slice in egg wash, then dip in bread crumbs, turning to coat evenly. Place eggplant slices on a baking sheet lightly coated with oil. Once all the slices are in the pan, drizzle with a little more oil. Bake in a 400-degree oven, turning once, until browned and tender, about 20 minutes. Drain. Place a small amount of sauce in the bottom of a casserole dish. Add a layer of eggplant slices. Combine ricotta with remaining Tuscan seasoning and spread over the eggplant. Top cheese with a little more sauce and another layer of eggplant. Top with mozzarella, remaining eggplant and remaining sauce. Sprinkle generously with Parmesan cheese and bake, uncovered in a 350-degree oven for about 40 minutes, or until bubbly and browned around the edges. Serves 6-8.
Tuscan Seasoning
½ c. dried basil
½ c. dried oregano
½ c. dried marjoram
3 T. dried minced onion
2 T. dried minced garlic
2 T. dried rosemary
2 T. dried parsley
1 t. crushed red pepper
Combine all. Store in a cool, dry place. Use for any number of recipes, from marinara sauce, to salad dressings.
Corn and Barley Salad with Basil
This colorful salad can be a side dish or main dish. I like it as a main dish for hot summer days. It somehow manages to be light and filling at the same time. It makes a wonderful lunch, served over a bed of salad greens.
The combination of sweet corn and barley works so well together. I don’t think most people think of salad, when they think of barley. Barley is more commonly used in soups. But this versatile grain can also be a nice ingredient in a salad. Perfect on a hot day, when you want a lighter meal.
I had grilled corn, and had some leftover, so that is what I used. I think the smokiness of the grilled corn added a nice touch. I had some fresh basil so I added that, too.
If you are looking for a new salad idea- you might try adding barley to your next salad.
Corn and Barley Salad with Basil
½ c. pearl barley
salt
3 T. cider or white wine vinegar
1 t. Dijon mustard
fresh ground pepper
3 T. olive oil
3 T. fresh basil, cut into thin strips
3 c. cooked corn, from about six ears
1 c. diced sweet onion
1 c. diced sweet pepper, any color
¼ c. sliced green onions
Combine barley, 2 cups water and ½ t. salt in saucepan and simmer, covered until barley is tender, about 50 minutes. Drain and rinse under cold water. Combine remaining ingredients and toss with barley in large bowl. Makes 6 servings.
Cornbread Salad
This one might seem a little odd, at first. A salad, made from cornbread? There is an Italian bread salad, Panzanella. Why not a cornbread salad? It is rich and tasty. It is also a great way to use up cornbread or muffins that are a couple of days old. Waste not, want not.
I made this salad for a few friends recently and it was really well received. I think people were surprised they liked it. So if you are looking for something “new” to take to your next cookout, you might want to give a cornbread salad a try.
Cornbread Salad
4 c. crumbled cornbread or corn muffins
1 c. shredded mild cheese
1 sweet red pepper seeded and diced
1 c. diced celery
½ c. diced green onion
4 hard-cooked eggs, peeled and chopped
¼ c. chopped parsley
1-1 ½ c. mayonnaise, sometimes I use potato salad dressing or even slaw dressing
2 c. diced fresh tomatoes
1 c. toasted pecans
paprika for sprinkling on the top, optional
Place cornbread and next 6 ingredients in a medium bowl. Stir in dressing until desired moistness is achieved. Chill and stir in tomato and nut just before serving. Sprinkle with paprika if you like. Serves 6.
Note: You can add whole kernel corn, if you like.
“Melon Ball” Sorbets
I remember making melon balls for fruit salad, when I was a kid. My mom showed me how. It always seemed like a special occasion when we made them. I had to learn how to use the melon “baller” to get pieces that were all perfect little rounds.
I will admit, I haven’t made melon balls in a long time, but I still like the way they look.
I used melon balls at the inspiration for this dish. Funny thing is- there isn’t any melon in the dish. I made three different sorbets- strawberry, mango and kiwi. Each one is meant to resemble a different melon- watermelon, cantaloupe and honeydew. You can, of course, make sorbet from melons. I just didn’t happen to do that.
They can be served alone and make a light, wonderful dessert. You can add a scoop of ice cream or whipped cream, if you like. They can also be served with cake or cookies. You can even add some to a glass of lemonade or a summer cocktail, just for fun.
This dessert is easy to make and a nice alternative to ice cream. Don’t get me wrong, I love ice cream, but sometimes I want something lighter. Nice for those who are lactose intolerant, too. Once made, you can have them on hand for dessert anytime.
Strawberry Vanilla Sorbet
2 c. fresh or frozen strawberries (allow frozen berries to thaw a little first)
1/4 c. sugar, or to taste
3 T. fresh lemon juice
1 t. vanilla
Place ingredients in food processor and process until smooth. Place in shallow pan and freeze. If you are using frozen berries re-freezing will take only about 1 hour. Up to 30 minutes before serving remove sorbet from freezer and allow to soften enough to break into chunks. Place in processor and blend again until very smooth. Return to freezer until needed.
Mango Honey Ginger Sorbet
2-3 large, ripe mangoes, seed and peeled
1/4 c. honey, or to taste
2-3 t. fresh grated ginger
Place ingredients in food processor and process until smooth. Place in shallow pan and freeze. Up to 30 minutes before serving remove sorbet from freezer and allow to soften enough to break into chunks. Place in processor and blend again until very smooth. Return to freezer until needed. For an even smoother sorbet, you can blend it another time.
Kiwi Lime Sorbet
6 kiwi, peeled
juice of 1 lime
1/4 c. sugar, or to taste
Place ingredients in food processor and process until smooth. Place in shallow pan and freeze. Up to 30 minutes before serving remove sorbet from freezer and allow to soften enough to break into chunks. Place in processor and blend again until very smooth. Return to freezer until needed.
To serve the sorbets, use a cookie scoop to make the “melon” balls. I made them as I was serving them, but you can also make the balls and return them to the freezer until ready to serve.
“Cheeseburger” Cookies
These adorable cookies are fun to take to your next cookout or picnic. I know, I normally cook everything from scratch, but these are so fun. Also a nice thing to make when it is too hot to be baking. They are just assembled, not baked, and even younger kids can make them.
Cheeseburger Cookies
1 package vanilla wafer cookies
1 package Keebler Fudge N Caramel or Grasshopper cookies, or other small chocolate cookies
2 c. powdered sugar
1- 2 T. milk
few drops of yellow and red food coloring
1 c. coconut, optional
several drops of green food coloring, optional
1/4 c. powder sugar
1 T. milk
sesame seeds
Combine 2 cups of powder sugar with the milk and red and yellow food coloring. This should be the color of cheese. Place the coconut in a small bag and add a few drops of green food coloring. Close the bag and shake well to evenly color. This will be the ‘lettuce’.
To assemble cookies use 2 vanilla wafers (the bun) and one Keebler cookie (the burger). The orange frosting works as the cheese and glue. The coconut is the lettuce. Place a vanilla wafer flat side up on work surface. Place a little dab of “cheese” on the cookie and then a Keebler cookie. Sprinkle a little coconut on the burger, then some more cheese and the top bun, flat side down. Combine the remaining powder sugar and milk. You should have a thin glaze. Brush this lightly on the top of the finished “burgers” and sprinkle with a few sesame seeds. Makes about 2 dozen cookies.
Spicy Bread And Butter Pickles
I am a big fan of homemade bread and butter pickles. I make several batches every year. Friends and family really like them, too. I get requests, every year, for these Spicy Bread and Butter Pickles.
While you should follow recipes for pickles carefully- those amounts of vinegar, salt, sugar etc., all are important for safety and a good end product, you can play around with seasonings a little.
In this case, I just add a teaspoon of red pepper flakes to each pint jar for the spicy version. Just enough of a kick. You might want to add a little more or less, according to your taste.
So here is the recipe for classic Bread and Butter Pickles- with the variation for Spicy included.
Bread and Butter Pickles*
6 quarts thinly sliced pickling cucumbers
6 medium onions, peeled and sliced thin
½ c. pickling salt
1½ quarts vinegar
4½ c. sugar
½ c. whole mustard seed
1 T. Pickling spice
1 T. celery seeds
Wash cucumbers and trim off ends before slicing. Place in non-reactive bowl
(stainless steel, enamel, plastic) add the onions and then salt and stir. Allow cucumbers and onions to sit in the salt for 3 hours. After 3 hours drain well, but do not rinse. Meanwhile combine remaining ingredients and bring to a boil. Add cucumbers and onions and return to the boil. As soon as the mixture is boiling ladle into clean, hot pints jars, leaving a good ½ -inch of headspace. Wipe rims and screw on lids firmly. Place in boiling water bath and process for 10 minutes. Remove to counter and allow to cool naturally. Makes 12 pints.
* For Spiced Bread and Butter Pickles add 1 teaspoon of red pepper flakes to each pint jar just before filling.
Note: These need a couple of weeks for the flavors to develop. They can also be made with firm, small zucchini. For crisper pickles, you can also add Pickle Crisp, which Ball makes. Follow package directions.
Source: Putting Food By
Easy Dill Pickles
People think homemade pickles are difficult to make. They really aren’t. These dill pickles are easier than most.
To make them, you start by putting dill and garlic in clean jars. Then you add the cukes, cover them with the brine, and process. Can’t get much simpler.
You can play around with the seasonings a bit. To make the dill pickles a little more fun, I added 1 teaspoon of red pepper flakes to about half of the jars, for a spicy version.
To make the pickles crisper, you can add a fresh grape leaf to each jar with the spices. For best results, use really fresh cucumbers. Pickle them as soon after harvest as possible.
If you didn’t grow pickling cucumbers, they are available at most farm markets. Buying from a local farmer means you are likely to get a fresher product than what might be at the grocery store.
Easy Dill Pickles
30-40 pickling cucumbers, 5 inches long, scrubbed and ends trimmed off
¾ c. sugar
¾ c. canning or pickling salt (non-iodized)
1 quart vinegar, 5% acidity
1 quart water
7 fresh dill heads
3 T. pickling spice
7 garlic cloves, peeled, optional
Mix together the sugar, salt, vinegar, water and pickling spices and bring to a boil. Cook 10 minutes. Place a dill head in the bottom of seven clean, hot pint jars. Add the garlic, if using. Meanwhile cut trimmed and washed cucumbers into halves or quarters lengthwise and pack upright into the jars. Trim the length, if needed to fit no higher than to the shoulder of the jar. Pour over the hot brine leaving ½ -inch of headspace. Wipe rims and screw on lids. Place in a simmering water bath and bring to a boil. Process for 10 minutes. Remove and cool. Makes 7 pints.
Peach Tartlets – Vegan
I had friends visiting from out of town and wanted to make them a special dessert. They are vegan. I decided to make these tarts. Making them vegan wasn’t hard at all. I just used coconut oil in the crust recipe instead of butter. The crust worked out fine, although it is very crumbly. The texture after baking is amazingly tender, but I found the dough a little harder to handle than when made with butter. I would make this crust again, even if I didn’t need a vegan version.
I used homemade peach pie filling made with peaches I had. You can use store bought pie filling, but I include the recipe at the bottom of the post. The recipe makes just over 2 cups of filling. I had crust left over.
I made 24 and used a little over half of the dough recipe. Had I rolled them out a little thinner, half a recipe would be enough.
Peach Tartlets
dough for 1 pie crust- recipe follows
About 2 cups peach pie filling, room temp or chilled – recipe follows
Preheat oven to 375 degrees. Roll out dough to 1/8-inch thick. Use a 2 1/2-inch biscuit cutter to cut out circles of dough. Place dough circles in mini muffin or tart pans. Press them in gently being careful not to tear them. Repeat with remaining dough and re-roll scraps. You’ll end up with about 24 dozen in all. If you don’t have enough pans, keep the extra dough circles under a towel or plastic wrap so they don’t dry out until you are ready to use them. Place a rounded teaspoonful of peach pie filling into each of the tartlet shells in the prepared pans. Don’t over fill. Bake for 12-15 minutes or until golden brown on top. Can be served hot, warm or at room temperature. Makes about 2 dozen.
Note: If I rolled the dough thinner I could have made more like 3 dozen.
Can be frozen. To reheat take straight from the freezer and place on a baking sheet. Bake in a preheated 325 degree oven and bake for about 20 minutes, but check after 15 minutes.
Flaky Pie Crust
2 c. flour
1 t. salt
3/4 c. coconut oil, chilled – you could use butter, lard or shortening
1 T. cider vinegar
4-5 T. cold water
Combine flour and salt in food processor and add coconut oil. Pulse until mixture resembles coarse crumbs. Toss in vinegar and water, 1 tablespoon at a time, pulsing as you add, until dough just holds together. Remove from processor and press dough together to form a ball. Chill at least 30 minutes before using. Makes enough for 2 pie crusts or up to 48 tarts.
Peach Pie Filling
3 cups diced peaches
3/4 c. sugar
3 T. water
3 T. cornstarch
2 t. cinnamon
Heat peaches and sugar in a saucepan until bubbly. Stir to prevent sticking. Combine water and cornstarch and add to the peach mixture. Heat until thickened and bubbly. Add the cinnamon, too. If the mixture is too thin, add a little more cornstarch and water. Sometimes the peaches are extra juicy.
