How to make homemade hot chocolate mix!

On February 7, 2013November 27, 2013 By Barbara StroudIn FOOD, RecipeLeave a comment

Hot chocolate. The epitome of comfort food during the cold months. There is nothing better then a warm mugful of the tasty treat that satisfies your need for warmth, sweet and chocolate craving all in one fell swoop!

I have previously posted how to make Hot Chocolate from scratch (using milk). It’s a treat, a real treat!

But… if you’d like to make a hot chocolate mix (like the store brands) that is healthier (because it’s minus the strange ingredients) that you mix with water, just like the pouch you buy at the store, Alton Brown from the Food Network came up with a recipe to make it quick and easy.

This recipe received five stars by all those who reviewed it… that’s the highest… how convenient to whip it up yourself!

This recipe received FIVE STARS

Hot Cocoa

Recipe courtesy Alton Brown – (Food Network) – Yield 5 1/2 cups of hot chocolate mix

Print Recipe

Ingredients

2 cups powdered sugar
1 cup cocoa (Dutch-process preferred)
2 1/2 cups powdered milk
1 teaspoon salt
2 teaspoons cornstarch
1 pinch cayenne pepper, or more to taste
Hot water

Directions

Combine all ingredients in a mixing bowl and incorporate evenly. In a small pot, heat 4 to 6 cups of water.

Fill your mug half full with the mixture and pour in hot water. Stir to combine. Seal the rest in an airtight container, keeps indefinitely in the pantry. This also works great with warm milk.

How easy is that?! Catch you back here tomorrow!

Lobsters… SET THEM FREE… oh, wait a minute…!

On January 27, 2013December 9, 2013 By Barbara StroudIn FOOD, Recipe, THOUGHTSLeave a comment

This is a photo I shot while in Maine. When I used to see this (as you do all over) I used to dream about setting them free, ha ha… Then one day I was watch Alton Brown on the Food Network, he was talking about the similarities of lobsters and… one of my biggest fears… la coockaracha’s as I like to call them, it doesn’t sound so greasy, so downright creepy (oh I just know I’m going to have a nightmare tonight!)… cockroaches. Lobsters and cockroaches are in the same family.

Set them free?

Nope… Maybe don’t squish ’em, but hey, definitely don’t set them free!

Maybe, toss them in a macaroni and cheese… like this recipe from Ina Garten?! Hee, hee.

Catch you back here tomorrow!

Pork Tenderloin with Pears and Onions… the best recipe ever!

On January 8, 2013November 8, 2023 By Barbara StroudIn FOOD, HEALTH, Recipe2 Comments

Mmmm, pork tenderloin… nice and lean and when pear and red onions are added and a honey balsamic is drizzled over the top this turns into an absolute masterpiece. Some friends of ours had us over for dinner and this is what we had. What a treat! I couldn’t believe how wonderful this was, how the flavors were perfectly combined. This is quite possibly the best recipe you will ever make. It’s a 5 star recipe from Williams-Sonoma and it is… TO. DIE. FOR. It’s like something you would get in a very, very nice restaurant. It’s healthy and it only takes minutes to prepare… are you ready?!

Scroll to the bottom for the printable recipe… Note: I put my sweet potatoes in the oven 30 minutes prior to starting the pork tenderloin… then pulled them out of the oven after the pork had a chance to rest a few minutes… hope you enjoy…

Season the pork tenderloin

Sauté in an oven proof sauté pan until brown

Transfer to a plate

Saute onions and pears

Return pork to pan and drizzle with honey and balsamic vinegar mixture, scatter thyme leaves

Put pan in oven and bake until juices run clear

Remove from oven, place pork tenderloin on a plate and cover with foil. Allow it to rest 5 minutes… it’s worked hard… it deserves a rest!

After the pork has had a little siesta, cut it into slices, place slices on a plate and top with the onion and pear mixture… spoon a little of the honey balsamic vinegar mixture from the pan…

I served with a baked sweet potato and green beans.

Here it is from the Williams-Sonoma website…

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Glazed Pork Tenderloin with Pear and Thyme

Printer Friendly Version

Combining juicy pork tenderloin with fresh pear slices and red onion, this simple dish is perfect for an autumn evening. Honey and balsamic vinegar form an appealing glaze on the meat.

Ingredients:

1 pork tenderloin, about 1 lb., trimmed of excess fat
Salt and freshly ground pepper, to taste
1 Tbs. extra-virgin olive oil
1 red onion, cut into 1/8-inch wedges
4 Forelle or Bosc pears, cored and each cut into 8 wedges
2 Tbs. honey
1 Tbs. balsamic vinegar
Leaves from 12 fresh thyme sprigs

Directions:

Preheat an oven to 400°F.

Season the pork tenderloin well with salt and pepper. In an ovenproof sauté pan over medium-high heat, warm the olive oil until shimmering. Sear the pork, turning occasionally, until well browned, 6 to 8 minutes total. Transfer to a plate.

Add the onion and pears to the pan and sauté for 1 minute. Return the pork to the pan and drizzle with the honey and vinegar. Scatter the thyme leaves in the pan. Transfer to the oven and roast until the juices run clear when the pork is pierced with a knife, 15 to 20 minutes.

Transfer the pork to a cutting board, cover loosely with aluminum foil and let rest for 5 minutes. Cut into slices 1/2 inch thick. Divide the pork, pears and onion wedges among 4 individual plates, drizzle with the glaze from the pan and serve immediately. Serves 4.

Adapted from Williams-Sonoma Cooking for Friends, by Alison Attenborough and Jamie Kimm (Oxmoor House, 2008).

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Oh heavens… this sounds good right NOW! Catch you back here tomorrow!

White cheddar, tomato & kale omelet! This is too good to believe!

On January 3, 2013December 13, 2013 By Barbara StroudIn FOOD, HEALTH, RecipeLeave a comment

You know what they say… eat breakfast like a KING, lunch like a PRINCE and dinner like a PAUPER… meaning, eat your biggest meal early and scale back from there. Hard to do in modern society, but if you’re home and have the option it’s worth giving it a whirl. Dr. Oz (and others) stress how important it is to get protein into your body within 30 minutes of waking up. Not easy for all of us. I just like coffee. Period. Coffee, newspaper, iPad, and peace and quiet, ha ha… then I usually hop up, drink a protein shake, head out for a walk and the day begins… This omelet is a good choice for breakfast, lunch OR dinner!

Add what you like, the more veggies the better!

I use a nonstick skillet, add a small drizzle of olive oil…. beat two eggs. Get the pan hot, add the eggs *sizzle*, I added a few grape tomatoes that I sliced up, and big handful of kale, and a small amount of shredded white cheddar cheese… cook it low and slow… then slide it out of the pan and enjoy! Catch you back here tomorrow!

Kale and White Bean Soup recipe – New Year’s Day!

On January 1, 2013November 21, 2019 By Barbara StroudIn FOOD, Recipe2 Comments

Well HAPPY NEW YEAR 2013 to you! What’s better than starting out the new year with something healthy? This soup is so good on a cold day, it heats you from the inside out! Note that it truly is better made a few days ahead, but it’s perfectly acceptable on day one! Have a small bowl and enjoy your day… then settle down to a big bowl in a night or two, you won’t be sorry! I served it with a small salad and an olive baguette that I heated up from Trader Joe’s… oooowie!

Here’s the printer friendly version from Epicurious, it’s a keeper for sure!

I used Great Northern beans which were so perfect in this soup. Silky smooth without falling apart, even after several days of reheating!

I want to mention that adding the parmesan rind (from all the reviews I read) is IMPERATIVE! Don’t skip that step. We’re fortunate to have a Whole Foods nearby, I bought a container of them for $1.80, enough for several pots of soup!

The recipe says 1 bay leaf (not from California). Not sure where my bay leaf was from, it didn’t say?? It was fine!

For the sausage… I’m not a big smoked sausage kind of gal… wanted something healthier, so I opted for fresh chicken hot Italian sausage and it was PERFECT! Just the right amount of bite that livened this soup up nicely. Mild Italian sausage would be nice as well.

I left out the carrots. They would have been pretty, but my husband isn’t a big lover of carrots in soup, and I thought they could easily be left out of this soup, although I might do a few long shreds into the soup next time for color…

I used local Kale… not sure what variety it was, but it was fabulous!

When I make a recipe I like to have all my ingredients measured out and ready to go…

I snip the ends off the sausage and cut longways and the sausage falls right out of the casing… brown it, drain it and set it aside to add near the end of the recipe…

Kale And White Bean Soup

Gourmet | February 2002

Yield: Makes 6 main-course servings
Active Time: 1 hr
Total Time: 3 hr

1 lb dried white beans such as Great Northern, cannellini, or navy
2 onions, coarsely chopped
2 tablespoons olive oil
4 garlic cloves, finely chopped
5 cups chicken broth
2 qt water
1 (3- by 2-inch) piece Parmigiano-Reggiano rind
2 teaspoons salt
1/2 teaspoon black pepper
1 bay leaf (not California)
1 teaspoon finely chopped fresh rosemary
1 lb smoked sausage such as kielbasa (optional), sliced crosswise 1/4 inch thick
8 carrots, halved lengthwise and cut crosswise into 1/2-inch pieces
1 lb kale (preferably lacinato), stems and center ribs discarded and leaves coarsely choppedAccompaniment:provolone toasts

Cover beans with water by 2 inches in a pot and bring to a boil. Remove from heat and let stand, uncovered, 1 hour. Drain beans in a colander and rinse.

Cook onions in oil in an 8-quart pot over moderately low heat, stirring occasionally, until softened, 4 to 5 minutes. Add garlic and cook, stirring, 1 minute. Add beans, broth, 1 quart water, cheese rind, salt, pepper, bay leaf, and rosemary and simmer, uncovered, until beans are just tender, about 50 minutes.

While soup is simmering, brown sausage (if using) in batches in a heavy skillet over moderate heat, turning, then transfer to paper towels to drain.

Stir carrots into soup and simmer 5 minutes. Stir in kale, sausage, and remaining quart water and simmer, uncovered, stirring occasionally, until kale is tender, 12 to 15 minutes. Season soup with salt and pepper.

Cooks’notes:
•Soup is best if made 1 or 2 days ahead. Cool completely, uncovered, then chill, covered. Thin with water if necessary.•Lacinato is available at farm stands, specialty produce markets, and natural foods stores. Be aware that it has many aliases: Tuscan kale, black cabbage, cavolo nero, dinosaur kale, and flat black cabbage.

Let me know how you like it! It’s a super tasty, soul warming treat!

Catch you back here tomorrow!

Looking for a good restaurant in Charleston, SC? Try HUSK…

On December 13, 2012December 13, 2012 By Barbara StroudIn FOOD3 Comments

If you’re looking for a nice restaurant in Charleston, I think you will be pleasantly spoiled at HUSK RESTAURANT. Voted the best restaurant in the country this year, it will be an experience. You see people dressed up, dressed down and everything in between. It’s a high class place. It’s not cheap, but it’s a nice treat! We’ve been there for lunch and also for brunch… if they ever have the cinnamon rolls when you visit… I highly suggest them… they’re tiny and delectable!

Check out their menu… it changes daily. Husk posts their daily menu on their Facebook page… check it out! Ingredients are the absolute best and all from the south, as Sean Brock says: “If it doesn’t come from the South, it’s not coming through the door”! He means it!

Chef Brock takes pride in this restaurant and it’s evident. The management and staff are top notch, which is essential, especially if you’re voted the “best restaurant in the country”! Here’s a blip about the cuisine at Husk, from their website:

Brock brings this evolving vision of a new Southern cuisine from his successful kitchen at McCrady’s. As one of Charleston’s most decorated culinarians, he was nominated in 2008 and 2009 for the James Beard “Rising Star Chef” award and in 2009 and 2010 for the James Beard “Best Chef Southeast” category, winning the award in 2010. Most recently, he was nominated for the James Beard “Outstanding Chef” award for 2012. He was the winner of the “Next Great Chef” episode of the “Food Network Challenge” and appeared on “Iron Chef America” in December 2010, taking on Michael Symon in “Battle Pork Fat.”

Grimes grew up in the Lowcountry and knows Charleston well. He worked his way up through local restaurants before attending Johnson and Wales University. When Brock took the helm at McCrady’s he stayed on to help transform the kitchen into the most innovative in the city and now takes on the day-to-day operations at Husk. His philosophy on food closely mirrors that of his mentor, Brock, focusing on preservation techniques and the recovery of lost flavors, especially heirloom varieties of pork. Both men bring a love for the area and its history to creating the restaurant’s concept.

Diners at Husk view an open, collaborative kitchen, where chefs freely interact with their guests, and personally deliver food to tables, but the work begins well before a pan begins to heat. Brock and Grimes exhaustively research Southern food—its history and provenance—and in the process reconstitute flavors and ingredients lost to time. They grow much of their own produce on the restaurant’s garden, and concentrate on heirloom grains and vegetables that once flourished in the region, but were lost to 20th-century industrial agriculture. Then they take what is fresh and available today, or even this hour, and transform it into an evolving menu. Seasonal bounty comes in waves, however, and what they can’t use immediately is preserved, pickled, smoked, and saved.

The menu flourishes with Lowcountry ingredients, like Local Benne Seed, or Sesame, which flavors a Benne and Honey Lacquered Duck with Pickled Blueberries and Chanterelles and Crispy Pork Collar gets paired with Cornbread Purée and Greasy Beans. Other innovative examples include Sassafras Glazed Pork Ribs with Pickled Peaches and Rev Taylor Butter Beans; House Cured Country Ham Tasting with Acorn Griddle Cakes; and Rabbit-Pimento Loaf with Husk Mustard, Pickles and Rice Bread.

Catch you back here tomorrow!

Corn Pudding Recipe for Christmas Dinner…

On December 11, 2012December 6, 2013 By Barbara StroudIn FOOD, Recipe1 Comment

There is nothing better than a good corn pudding to go along with a holiday meal. A mixture of sweet (Jiffy corn muffin mix) and savory it seems to just melt in your mouth! This recipe is from Daphne Oz (yep, her dad is Dr. Oz, she’s the gal on THE CHEW, a TV show about food…). I saw this in the DASH RECIPES circular that comes in the paper once a month. GREAT RECIPES inside that little gem, so be sure to look through it carefully! This isn’t a healthy side dish, but hey, it’s the holidays, this is a very popular recipe right now… Like Daphne says… eat less the day before and the day after a holiday feast, that way you can enjoy the holiday! From DashRecipes.com:

DAPHNE OZ’S CORN PUDDING

INGREDIENTS

1 (8.5-box) Jiffy corn muffin mix (or vegetarian equivalent)
1 can cream-style corn
1 can corn nibblets, drained
1/2 cup butter, melted
2 eggs, beaten
1 cup sour cream

AT A GLANCE:SERVINGS: 8ACTIVE TIME: 10 minTOTAL TIME: 1 hr 5 min

DIRECTIONS

1. Mix all ingredients together in a large bowl. Grease an 8 to 10-inch pan with butter and pour in mixture. Bake at 350˚F for 55-60 minutes.

Serves 8.

Catch you back here tomorrow!

Image: DashRecipes.com

Fabulous Bean Soup – it can’t be easier!

On December 6, 2012January 19, 2017 By Barbara StroudIn FOOD, HEALTH, Recipe3 Comments

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This soup is amazing. When it’s cold outside it will warm you. With all the beans it will fill you up and keep you full for a long time. I used a ham bone from Honey Baked Ham and it had a good bit of ham on it. There was the perfect amount, so I didn’t need to buy extra. This soup is outstanding! This is a collaboration of several recipes. Note: I DID NOT USE THE SEASONING PACKET…

Why didn’t you use the seasoning packet you ask? Well, because there isn’t anything that even remotely resembles “ham” and if there was, how would they get it in that tiny little packet? This is what’s in the seasoning “HAM” packet: Hydrolyzed Soy Protein (omg, click orange link to read what it is!), maltodextrin, salt, artificial flavorings (including artificial smoke flavor), silicon dioxide. Ok, what in that list appeals to you? One rule to becoming healthier… don’t eat stuff you can’t pronounce, don’t know where it comes from or ISN’T REAL! Soy protein for ham flavoring? Creeps. Me. Out. All you have to do is add a few spices and this recipe goes from being CREEPY to being a true delight! AND it only takes a minute to add a few spices. Here’s how I made the soup (click HERE to print recipe only):

15 (or 16 or whatever beans you’ve got!) BEAN SOUP

INGREDIENTS

1 pkg of 15 Bean Soup (dried beans only) – approximately a pound, give or take

1 ham bone – whatever size will fit in your pot (mine came from Honey Baked Ham, they sell their ham bones and they have quite a bit of ham, if you don’t have a ham place near you, you can use 1 pound of ham, ham hocks or smoked sausage).

1 large onion, chopped.

1 14.5 oz petite diced tomatoes

3 quarts water

Juice of 1/2 lemon

2 cloves garlic, minced

4 ribs celery, chopped

1/2 teaspoon cumin

1 bay leaf

Pepper (I didn’t use salt because of the salt in the ham/bone, it didn’t need a speck!)

DIRECTIONS

Wash the beans and then soak in a large pot of water overnight (or for at least eight hours). Or you can use the Quick Cook Method (which is what I did because I decided to make the soup that day) – to do this rinse the beans then put them in a large pot with 3 quarts of water and bring to a rapid boil. Reduce the heat, cover and continue on a slow boil for 60-70 minutes, and then drain the beans and rinse one last time.

In a large dutch oven, heat about a tablespoon of olive oil. Add the onion and celery and saute until translucent. Add minced garlic, saute 1 minute or until fragrant.

Add spices, beans, tomatoes and ham bone.

Cover with about 3 quarts of water, or enough to either cover the bone or fill your pot.

Bring to a boil, then turn the heat down and simmer about 1.5 hours.

Remove the ham bone, let cool a few minutes and cut the ham off the bone into small pieces.

Remove the bay leaf and add the diced ham back to the pot.

Serve… I served with an olive baguette from Trader Joe’s that I heated in the oven, then dipped in olive oil.

TOO GOOD, and it makes a large pot, so there is enough to eat, have lunches, and freeze!

Catch you back here tomorrow!

Grandmas Goulash… quick, easy and oh so good!

On December 4, 2012December 6, 2013 By Barbara StroudIn FOOD, Recipe2 Comments

Grandmas Goulash, not Grandma’s Goulash… My recipe is a combination of both of my grandma’s recipes, one of them used tomato sauce and the other used tomato paste. It’s the tomato paste that gives it the great flavor (well that and the parmesan!)… I use lean ground sirloin (the leanest) or ground round (the next leanest) and it works perfectly. This is one of those meals that tastes even better the next day… try it, I just know you will LOVE it! Goulash is one of those quick meals that is the ultimate in comfort food! Comfort food doesn’t always have to be unhealthy…

Start by chopping one onion (however much you like, or none if you prefer)… Add a little olive oil to a large skillet (or large pan if you don’t have a saucepan large enough to cook everything in).

Add 1 pound of ground sirloin (or other hamburger), and cook until done. Drain off excess fat.

Add 1-15 oz. can of tomato sauce, about 1 cup of water, 1 can of tomato paste, salt and pepper to taste. If it gets too thick add a little more water.

Simmer (not boil, just until you see little bubbles on the edges) for one hour on low. I usually have the lid cracked so all the liquid doesn’t evaporate.

After the meat sauce has simmered for about 30 minutes, turn on a large pot of water to boil the 2 cups of elbow macaroni. Follow package direction for the macaroni noodles (or similar shape, can also use egg noodles if you prefer) until done. Drain, and add to meat sauce. Give it a good stir.

Now it’s ready to dish up! Add a veggie and/or a salad and you’ve got one great meal! Click HERE to print the recipe…

GRANDMAS GOULASH

Brown 1 pound Ground Sirloin (or ground round, etc.) in a large saucepan, drain any excess fat.

Add 1 diced Onion, cook until hamburger is done and onion is tender.

To the meat add: 1-15 oz. can of Tomato Sauce, 1 cup Water, 1 can Tomato Paste and Salt & Pepper to taste.

Simmer 1 hour.

Cook 2 cups of elbow macaroni as directed on package. Drain and add to meat mixture.

Serve with Parmesan Cheese.

Note: You can also add a little cheese and bake it the next day to change it a little. My preference is to leave it as is, you just can’t beat it!

Catch you back here tomorrow!

The Flatbread Company, Portland, Maine – Pizza with a view!

On November 29, 2012November 29, 2012 By Barbara StroudIn FOODLeave a comment

Waterfront dining… there’s nothing like it! Especially when the atmosphere is casual, the food is delicious and there is a great view! We had heard wonderful things about the Flatbread Company, so, on a recent stop in Portland, Maine we decided to check it out. Located on Commercial Street, right in the heart of things sits this amazing restaurant. I’m not sure we would have run across it if someone didn’t tell us about it. I am so glad they did! Especially since it’s only a few minutes from the airport. It’s good to have a plan when your plane lands and you’re are ravenous with nowhere in mind to go! Check out their MENU; it’s not typical pizza, it’s different, and absolutely delicious. The salads are so beyond wonderful, very different, very, very good! So wonderful that as soon as it arrived… WE. ATE. IT. Ok, so that’s what normal people do, but I have to TAKE. A. PHOTO. FIRST. Well, you don’t see what we ordered (it was so good, just trust me on that!), but I did take photos inside the place. We got there before they opened (on our way to the airport), so that’s why there aren’t many people yet…

They have a neat website showcasing each of their restaurants… check it out!

Catch you back here tomorrow!

CHILI RECIPE: How to make a great pot of chili!

On November 27, 2012November 19, 2019 By Barbara StroudIn FOOD, Recipe4 Comments

This is one fast and easy recipe. This chili is so tasty you absolutely won’t believe it, especially when you see how quickly it comes together… Not too many ingredients:

CHILI

1 pound ground sirloin (or whatever hamburger meat you prefer, I find whatever I can that has no antibiotics, etc.)

1 onion, diced

2- 28oz cans of diced tomatoes

2- 16oz cans of chili beans (I use Bush’s Chili Beans, whatever heat level you desire. Today I used Medium)

Chili Powder (to your taste, I use about 1-2 Tablespoons)

Crackers to crinkle on top when served… can also top with cheese, sour cream and any other topping. I just use crackers, oyster crackers are best!

Step One:

Heat a tablespoon of olive oil in a large saucepan or dutch oven. Add onion. Cook until translucent.

Add hamburger and break up with spoon while it cooks. Cook until meat is no longer pink.

Step Two:

Add two cans of tomatoes and two cans of chili beans WITH the juice. Now take each can that you used (tomatoes and chili beans) and fill each can about 1/3 of the way with water. Add the water to the pot (this also gets the extra juice from tomato cans/bean cans).

Now add the chili powder, you can also add pepper… if you used no sodium tomatoes/beans you can also add salt at this time. (I don’t use it because I buy regular tomatoes and chili beans, so there’s plenty of salt).

Bring to a boil. Then reduce heat and simmer for about an hour. Add more water if it needs it. You can make it as thick or as runny as you like! As it simmers it will reduce over time.

Serve in a bowl. Can top with saltines, oyster crackers, cheese, sour cream, green onions or whatever sounds good to you!

NOTE: Last time I made chili I didn’t have chili beans and didn’t want to run to the store. What I did have is cannellini beans, so I DRAINED those beans and added two cans and I doubled the chili powder. I think I also tossed in a tablespoon or two of diced jalepeno’s… I buy them in the pickle section, that way you don’t have to cut them up… good time saver! This chili was awesome. You can use whatever beans you like. Most common are red kidney beans or whatever you’ve got on hand!

ENJOY!

Catch you back here tomorrow!

Thanksgiving…Thank YOU! I am grateful…

On November 22, 2012December 20, 2013 By Barbara StroudIn FOOD, THOUGHTS4 Comments

Thanksgiving. The perfect day to think about all the things that you’re thankful for. I try to do this on a regular basis, because I have many things on my list!

Here is a tiny fraction of some of the things I’m grateful for…

Health. Family. Husband and Best Friend. Charlie beast. Color in the trees. A roof over my head. Electricity. Water. Freedom. Chocolate. Waking up in the morning. And…

YOU! Thank YOU for taking the time out of your busy day to stop by and read my daily post!

Like I said… a tiny fraction!

I wish you a very Norman Rockwell Thanksgiving! We’re going to eat good food today, visit with family and hopefully fit in several walks…!

Hey, just in case you need this today… from the Butterball Turkey Talk website, you can call the Butterball people if you have ANY questions about what to do with your turkey today:

Turkey Talk-Line Info

Phone Number: 1-800-BUTTERBALL (1-800-288-8372). The Butterball^®Turkey Talk-Line is open annually in November and December.

Open to residents of the United States and Canada. Bilingual assistance is available (English and Spanish).

Over the years, the Butterball^® Turkey Talk-Line experts have solved some puzzling turkey situations, like which pan to use, what to do when the turkey is on fire, and when to start roasting the turkey so it’s ready by halftime. Read the answers to their most frequently asked questions.

Catch you back here tomorrow!

Image: CybelePascal.com/

Scandinavian Bean Salad recipe, GREAT with Turkey!

On November 21, 2012December 24, 2024 By Barbara StroudIn FOOD, Recipe2 Comments

Years ago my mother-in-law made this bean salad as one of the side dishes for Thanksgiving… Cold bean salad… hmmm… thank you, but no thank you… I wasn’t a big bean fan, and definitely not cold beans. She urged me to try it… it’s good with turkey she said. Trusting her, I took a tiny taste. Bite of turkey, yummmmm, ok, here goes nothing… bite of bean salad… HOLY COW! This stuff is GOOD! Is that hilarious or what? We’ve had it every single Thanksgiving since, I know we’ve had this recipe at least 17 years. So trust me when I say, THIS IS GOOD… and it’s a great dish to make to take with you. You can make it ahead and it’s even better!

SCANDINAVIAN BEAN SALAD

1 can (16 oz.) small green peas, drained (I buy Le Sueur very young small sweet peas, I buy low sodium, but you don’t have to)

1 can (16 oz.) French style green beans, drained

I use a small bag of frozen shoepeg corn (sometimes I use 1/2 bag, original recipe calls for 1 small can white shoepeg corn, drained)

1 1/2 – 2 cups diced celery

1 onion, chopped (this time I used red onion, which is oh so pretty!)

DRESSING

(2024 update: 1/4 cup sugar, 1/2 cup red wine vinegar, 1/3 cup olive oil)

1/2 – 3/4 cup sugar (depending on how sweet you like things)

1 cup red wine vinegar

1/3 to 1/2 cup olive oil (or canola oil)

DIRECTIONS

Mix together beans, peas, corn, celery and onion. If you haven’t already drained the veggies, drain them now.

Mix up the dressing and pour over the bean/corn/pea mixture. Let stand 2 hours or overnight in refrigerator.

Serve by scooping out with a SLOTTED spoon. This keeps indefinitely (kinda like those toaster pastries, hee hee, but this is better for you!).

You. Won’t. Believe. How. Good. This. Is!

Wow, tomorrow is the big day… take time to think about all the things you have to be Thankful for…

I am thankful for you… reading this…

Happy Thanksgiving Eve!

Catch you back here tomorrow!

How To Make An Apple Pie…

On November 20, 2012December 12, 2013 By Barbara StroudIn FOOD, Recipe2 Comments

Apple pie. It’s the most American dessert on the planet. I call it “health pie”, ha ha… apples are fruit and fruit is healthy! Ok, so that may be pushing it, but it’s better than a pie without fruit, look at it that way! With the use of a good pie crust (thank you Pillsbury!), this recipe comes together so quickly you won’t believe it. People will want your recipe… the paparazzi will be snapping pictures of you and following you around like a movie star, seriously, it’s that good!

APPLE PIE (adapted from Better Homes & Gardens New Cookbook, 12th edition):

Ingredients

2 3/4 pounds of thinly sliced peeled tart apples (Granny Smith)

1/2 cup granulated sugar (or a wee bit less)

2 tablespoons all-purpose flour (I also sprinkle maybe a few teaspoons in the bottom of the empty pie crust before I add the apples)

1/2 teaspoon ground cinnamon (I use a little more)

1/8 teaspoon ground nutmeg

Milk to brush on top crust (optional)

Raw Sugar to sprinkle on top crust (optional)

2 pie crusts (homemade or I use 1 box Pillsbury Pie Crust in a red box, refrigerated section in grocery store)

I use a deep dish pie plate, that way I can sneak in more apples… generally buy a 3# bag and use about 2 3/4# of them… leaves a few to munch on as a snack!

Personally I use Granny Smith and no lemon juice… the original recipe calls for whatever type apple you like, if it’s not granny smith, then add 1tablespoon of fresh lemon juice.

Other than the crust, there aren’t a lot of ingredients… see, quick and easy!

Preheat your oven to 375 degrees. Peel and slice your apples…

Line a pie plate with one pie crust…

In a large mixing bowl add the sugar, flour, cinnamon and nutmeg. Give it a good stir, then toss in the apples… and gently toss to coat the apples with the sugar mixture.

Add the apple mixture to the lined pie plate… and place the second crust on top of the apples, then pinch to form a seal, you can do this with your fingers then press with a fork, or your thumbs to make it look nicer… doesn’t really matter what it looks like because it’s going to taste so darn good! Hey, who’s old looking hands are those??!! Egads! Do you realize how difficult it is to crimp a pie crust with you non-dominant hand while taking a photo of yourself with your other hand? Hmmm, awkward, but wanted to show you it’s just pressing the two together, however you can do it…

Cut slits in the top crust to allow steam to escape. This is important so that you don’t end up with a soggy pie crust! I cut the slits in the crust and then use the knife to separate it a wee bit so it doesn’t fall back together… soggy pie crust = sadness, trust me… hmmm, sounds like I know from experience…

Some people like to brush the top crust lightly with milk, then sprinkle sugar. I did it this time, sprinkled (very lightly) raw sugar. Sometimes I do this, most of the time I don’t. I like it both ways. Top with a pie crust shield like Mrs. Anderson’s pie crust shield if you’ve got one, otherwise foil works, it’s just more cumbersome. You cover the edge of the pie to prevent over browning. Usually with this shield I can leave it on the entire time (60 minutes), but check it after the pie has been in the oven for a while and make your decision…

I place the pie dish on a foil lined cookie sheet. Sometimes it gets wacky bubbly and overflows and turns to glue. Very time consuming to get clean. Foil is my friend.

Ok, it’s ready to pop in the 375 degree oven for 40 minutes. Remove foil/shield and bake 20 minutes more or until fruit is tender (I stick a fork in a slit and if it goes through the apple easily then the fruit is tender) AND the FILLING IS BUBBLY. That’s how you know it’s done. Watch the edges where the juice leaks out, it should be bubbling.

When done, take out of the oven and cool on a wire rack. And may I say… good luck with that part! The waiting is a killer, sometimes you just have to dive in with a fork to “see if it’s ok”… oh, so what if it’s runny until it cools. My secret trick for waiting for it to cool without eating it… LEAVE. THE. HOUSE. It’s foolproof!

Warm pie and vanilla ice cream is nice, but if you don’t make it too sweet you really don’t need the ice cream, and if you leave off the ice cream then this dessert is HALF THE FAT… ha… boy, can I justify a pie or what?! Enjoy!

Catch you back here tomorrow!