Coconut Chocolate Snowballs
Coconut Chocolate Snowballs
Right about now these snowballs look pretty good to me. They are a variation of the coconut cake squares you can buy at local bakeries or make yourself. Normally you bake the cake, freeze it and then cut it into squares. I bake the cakes in mini muffin pans or standard muffin pans. After the cupcakes are baked I freeze them. The frozen cakes are dipped in a chocolate sauce and then rolled in dessicated coconut. Here is the recipe. I used a cake mix, Duncan Hines, but you can make them with any white cake recipe you like.
Coconut Cake Squares
1 white cake, prepared and frozen solid*
1 c. cocoa
1 1/4 c. sugar
2 c. water
1 t. vanilla
½ c. desiccated coconut (available at cake supply stores and some health food stores)
Cut frozen cake into small squares, or cake can be baked in regular or mini cupcake tins. Keep cake frozen until ready to use. Meanwhile, combine remaining ingredients, except coconut in a medium saucepan. Bring to a boil then simmer 5 minutes. Remove from heat and cool completely.
Using toothpicks or fondue forks, dip cake in sauce let drain a few seconds, then roll in the coconut. Can be used right away or frozen again for later use.
*If you make the cake in muffin tins you’ll get 24 cupcakes or about 60 mini cupcakes.
I Love Spelt Bread
Spelt Bread
Spelt flour is a close relative to wheat. I love cooking with it because it is so easy to work with. It doesn’t require much, if any kneading, when you make yeast bread out of it. Spelt has a texture much closer to white flour in baking other things like muffins or biscuits. It does contain gluten, so it’s not an answer for people with gluten issues, but for those who do cook with wheat, spelt provides whole grain nutrition in a delicate, less heavy package. The bread I baked today was so easy to make and gives me all the taste and fiber of whole wheat bread with less work. Spelt flour is still tricky to find. Some larger grocery stores carry it, but you might have to go to specialty markets.
Spelt Bread
3 ¼ c. whole spelt flour
1 pkt. Active dry yeast
1 c. water
1/3 c. honey
¼ c. oil
1 t. salt
1 egg
Place 2 c. flour, yeast and salt in a medium bowl. Heat together water, honey and oil until warm (120-130 degrees) Add water mixture to spelt mixture and beat on low speed of electric mixer for 30 seconds, or until moistened. Add egg and beat on high 3 minutes. Stir in enough spelt to make a soft dough. Cover bowl with towel and allow to rise until doubled, about 1 hour. Grease a 9×5 inch loaf pan and use a rubber scraper to transfer dough into prepared pan. Cover and let rise until doubled, another hour. Bake in a pre-heated 375 degree oven for 25-30 minutes. Cover top with foil during last 10 minutes of baking. Bread is done when it sounds hollow when lightly tapped. Remove from pan and cool on wire rack. Makes 1 loaf.
Chicken Florentine Soup
Chicken Florentine Soup
This was one of those spur of the moment recipes that really exceeded expectations. I just had a few ingredients to start with- one of those times when you look through the fridge for inspiration and get lucky. I knew I was making soup and that I had chicken and chicken stock. Adding onions and carrots to soup- pretty standard for me. I’ve been on a spinach kick lately so that seemed like a natural addition as well. Found a few mushrooms I’d forgotten about and put them in, too. For some reason it was such a perfect combination. I love when it works that way. I am also happy when I remember to write down what I did so I can make it again someday- and share the recipe with all of you. So here is the recipe.
Chicken Florentine Soup
2 T. oil
1 medium onion, sliced
1 large carrot, peeled and sliced thin
6-8 cups chicken stock
1½ lbs. boneless, skinless chicken, cubed – I used thighs
1-2 c. sliced mushrooms – I used the baby Bellas
8 oz. fresh spinach, washed well
¼ c. chopped fresh parsley
Salt and pepper to taste
Dash of hot sauce
Heat oil in soup pot and cook onion until tender. Add carrot and cook a few minutes more. Add stock and bring to a boil. Reduce to simmer and cook 10 minutes. Add chicken and mushrooms and cook 10 minutes longer. Add spinach and cook 5 minutes more. Adjust seasonings and serve. Makes 6 servings
Spanish Rice
Spanish Rice
One of my favorite rice dishes is Spanish Rice. When I was a kid my Mom would make it as a side dish for roasted chicken or pork chops. The addition of peppers and tomatoes elevates humble rice in a simple and tasty way. It can be made with or without bacon.
For a dinner over the weekend with friends I opted to add the bacon. The bacon does add that smoky flavor we like so much. Even if you opt to leave the bacon out, this classic dish is always a hit.
Spanish Rice
1 lb. bacon, chopped up
1½ c. long grain rice – I used brown Jasmine rice*
1 onion, chopped
2 sweet peppers, any color, seeded and chopped
2 c. chicken stock, vegetable stock or water
1 (14 oz.) can whole tomatoes, cut up – I used a pint of home canned tomatoes
2 T. fresh chopped parsley or cilantro
1 t. cumin
salt and pepper to taste
Cook bacon in skillet. Spoon out all but a couple of tablespoons of the fat. Add rice and onion to bacon, cooking until onions are tender. Add remaining ingredients and simmer, covered until rice is cooked, about 20 minutes. Makes 5 cups.
* When using a brown rice cooking time will increase to about 40 minutes. You might need a little more stock.
Cinnamon and Lime Chicken
Cinnamon and Lime Chicken
I made this dish as part of a Mexican inspired dinner with friends the other night. We spooned it into homemade tortillas, but it would be just as good in a taco shell or over hot rice. The combination of cinnamon and lime juice really works, even though you might not expect it to. A simple dish to prepare it packs a lot of flavor.
Cinnamon and Lime Chicken
4 boneless, skinless chicken breast halves
1 tablespoon ground cinnamon
salt and pepper to taste
2 T. oil
1 large onion, chopped
1 large clove garlic, peeled and minced
1 tablespoon chopped jalapeno peppers
1 lime, juiced I use more if the limes are small
Fresh chopped cilantro
Preheat oven to 400 degrees. Season chicken with cinnamon, salt, and pepper. Arrange in the prepared baking dish, and bake 30 minutes in the oven, until no longer pink and juices run clear. Cool and shred. Heat oil in a medium skillet, over medium heat, and sauté onion and garlic until tender. Mix in shredded chicken, jalapeno, and lime juice. Cook until heated through. Spoon into serving dish and sprinkle with cilantro. Serve as is, over rice or wrapped in tortillas.
A Trio of Homemade Tortillas
A Trio of Homemade Tortillas
If you never made tortillas before because you thought they were too hard to make or that they weren’t any better than store bought I hope I can change your mind. Tortillas are really easy to make. They only have a few ingredients- although you can get creative and add more stuff. The dough is simple enough to make and once made you just need to roll it out into circles. Heck, you only need to roll them into something resembling a circle. They will taste the same even if they end up a little “rustic” in looks. Cooking involves a hot skillet and 30 seconds per side. The flavor and texture are so much fresher than most of what you can buy. Certainly fresher than what is at the local grocery store.
While it is easier if you have a tortilla press, I roll mine out by hand all the time without difficulty. You could also use a pasta machine for rolling- although that will limit their width. There is a little fat in most recipes- traditionally lard- but you have wiggle room here, too. I used coconut oil and was very happy with the taste and texture. So here are three recipes for tortillas- corn, wheat and whole wheat.
Corn Tortillas
1 3/4 cups masa harina ( corn flour) it is finer than cornmeal and will give you a nicer end product
1 1/8 cups hot water
In a medium bowl, mix together masa harina and hot water until thoroughly combined. Turn dough onto a clean surface and knead until pliable and smooth. If dough is too sticky, add more masa harina; if it begins to dry out, sprinkle with water. Cover dough tightly with plastic wrap and allow to stand for 30 minutes.
Preheat a cast iron skillet or griddle to medium-high. Divide dough into 15 equal-size balls. Using a tortilla press, a rolling pin, or your hands, press each ball of dough flat between two sheets of plastic wrap. Immediately place tortilla in preheated pan and allow to cook for approximately 30 seconds, or until browned
and slightly puffy. Turn tortilla over to brown on second side for approximately 30 seconds more, then transfer to a plate. Repeat process with each ball of dough. Keep tortillas covered with a towel to stay warm and moist until ready to serve.
Whole Wheat Flour Tortillas
1 cup all-purpose flour
4 cups whole wheat bread flour
1/2 cup fat, you could use lard, shortening or coconut oil – something solid at room temp- not oil
2 tablespoons salt
1 1/2 cups boiling water
flour for rolling
In a large bowl, stir together 1- cup all-purpose flour, whole wheat flour and salt. Rub in the fat by hand until the mixture is the texture of oatmeal. Make a well in the center, and pour in the boiling water. Mix with a fork until all of the water is evenly incorporated. Sprinkle with a bit of additional flour, and knead until the dough does not stick to your fingers. The dough should be smooth. Make balls the size of golf balls, about 2 oz. each. Place them on a tray, and cover with a cloth. Let stand for at least 1 hour, or up to 8 hours. Heat a griddle or large frying pan over high heat. On a lightly floured surface, roll out a tortilla to preferred thinness. Fry one at a time. Place on the griddle for 10 seconds, as soon as you see a bubble on the top, flip the tortilla over. Let it cook for about 30 seconds, then flip and cook the other side for another 30 seconds. Roll out the next tortilla while you wait for that one to cook. Tortillas can be refrigerated or frozen. Makes 18.
Flour Tortillas
2 c. flour
1/4 c. fat, you could use lard, shortening or coconut oil – something solid at room temp- not oil
1 t. salt
2/3 c. warm water
Combine flour and fat by cutting in to resemble coarse crumbs. Dissolve salt in water and stir into flour mixture. Form into a ball and knead on a lightly floured surface 2-3 minutes or until it is smooth. Divide dough into 12 equal pieces and wrap each in plastic wrap. Allow dough to rest 30 – 60 minutes. On lightly floured surface roll out a piece of dough into a 7-inch circle. Cook dough on griddle or in a skillet over medium high heat until puffy and golden on both sides, 1-2 minutes. Wrap in a kitchen towel and repeat process with remaining dough, stacking and wrapping as you go. Makes 12.
Queso Fundido
Queso Fundido
If you are looking for a really fast and tasty appetizer this dish certainly is both. My friend Amy made this last night for a dinner we had with friends. It was inspired by a dish she had a Mexican restaurant years ago. It is made with only three ingredients and can be put together in just minutes. Amy used a cast iron pan, but you could use any dish that is broiler safe. I must admit- having her bring this to the table in the cast iron pan added to the whole presentation. She served it with a combination of tortilla chips and tortillas, so you could either dip your chips or spoon some into a tortilla and roll up to eat.
Amy’s Queso Fundido
1/2 lb. chorizo sausage
1 lb. Muenster cheese- or whatever cheese you like
green chilis
Slice or crumble up the sausage. Cook sausage in skillet until done. Drain on paper towels. Set aside. Place cheese in a cast iron skillet and place under the broiler for about 3 minutes- or until melted and bubbly. Turn oven down to 350. Sprinkle sausage on top of the cheese and place in oven for a few minutes to warm the sausage. Remove from oven and place several strips of green chilis on top. Serve warm with tortilla chips or tortillas. Serves 6-8.
Guacamole and the Frozen Avocado
Guacamole
Guacamole is always a welcome addition to the menu for my family and friends. It is so easy to make and you can tweak the flavors to suit your own taste. The hardest part of making guacamole is timing the avocados to be ripe when you need them. I have been in the position of being at the store looking for ripe avocados the day I needed them only to find every last one of them hard as a rock. Another time I decided to get them early but the avocados at the store were all very soft and would never hold a few more days. Or there is that pit in the stomach moment when you cut open your soft, ripe avocados to discover they have gone brown inside. What a lot of people don’t know is that you can freeze avocados. You just scoop perfectly ripe avocados out of their skins, dip the halves in lemon juice and seal in a freezer bag. Squeeze all of the air out so the fruit won’t discolor. To use, just defrost, mash and make your guacamole as usual. I do this when they are on sale so I always have a few on hand. Here is my recipe for Guacamole. I sometimes add some sour cream, too.
Guacamole
3 ripe avocados, peeled and chopped
1/3 c. minced sweet onion
2-3 T. lemon juice
2-3 cloves minced garlic
1 T. olive oil or 2 T. mayo
1 T. chopped cilantro, optional
1 t. cumin
½ t. chili powder
½ t. cinnamon
dash hot sauce
salt to taste
1 large tomato seeded and diced
As you slice and dice avocado place the pieces in a bowl with the lemon juice and toss to keep from discoloring. Add remaining ingredients, except the tomato and mix well. Chill until ready to use. Stir in tomatoes when ready to serve. About 2 1/2 cups.
Challah Rolls
Challah Rolls
When I needed hamburger buns for a dinner I decided to use the recipe for my Challah bread and just reshape them into rolls. These rolls are crusty on the outside and tender inside. They can be used for burgers, sandwiches or as dinner rolls. The recipe makes 24, but you can make them even bigger, if you like. Because the are lightly brushed with an egg wash they also have a pretty shine to them. If you never made your own hamburger buns before you might want to try them. They really aren’t that difficult and taste so good.
Challah Rolls
2 c. hot water
1 T. each sugar, salt and oil
1 package active dry yeast
¼ c. warm water
About 8 cups flour
2 beaten eggs
Poppy or sesame seeds, optional
In large bowl combine hot water, salt, sugar and oil. Dissolve yeast in warm water in small bowl and add to oil/water mix. Stir in 1 cup of the flour and eggs, reserving 2 tablespoons of the eggs for later. Gradually stir in enough of the flour to make soft dough. When dough pulls away from sides of bowl remove to floured surface. Knead dough, adding flour as necessary about 8-10 minutes. Dough should be smooth and elastic. Place dough in a lightly greased bowl, turning to grease top, cover with a towel and allow to rise in a warm, draft free place until doubled, about 1 hour.
Punch dough down and divide into 2 equal pieces. Divide each piece into 12 equal pieces- 8 if you want bigger rolls. Depending on the size you cut the dough you will end up with 16-24 pieces. Shape each piece into a smooth ball and place on a lightly greased baking sheet- leaving a couple of inches between the rolls. You will probably need 2 baking sheets. Repeat with remaining dough. Cover with a towel and let dough rise until doubled, about 45 minutes. Preheat oven to 400 degrees. Brush rolls with reserved eggs and sprinkle with sesame or poppy seeds, if desired. Bake 20-25 minutes or until golden brown. When done, rolls will be nicely browned and sound hollow when tapped on the bottom. Remove to a wire rack to cool. Makes 16-24 rolls.
Nest Egg
Nest Egg
One of the things I resolved to do this year is eat more vegetables. I love most veggies so that isn’t the problem. I am just not eating enough of them. I know I could do better. So I have been looking for any new place I might add some vegetables to a meal. Adding veggies to breakfast is the most challenging, at least for me. For breakfast this morning I decided to have an egg and some toast. When I went to get out the egg and butter I saw a bag of fresh spinach. Why not?
I heated up a little butter in the pan and then added the spinach- probably a good 3 or 4 cups of fresh leaves. They cook down a lot. I also sprinkled the leaves with a little salt and pepper. I stirred them around until they had wilted then made a sort of nest out of them by pushing them away from the center. I poured my egg in the middle so it looked a little like a nest. I put the lid on the skillet and in a few minutes my egg was cooked and the yolk still runny. A little salt and pepper to finish off and the dish was complete. I slid it gently out of the pan onto a serving plate. I really liked it. Plan on making this again soon.
