I've decided the best way for me to serve healthier meals is to concentrate on adding more vegetables. This time of year that can be challenging because most vegetables are out of season. Cauliflower is available year round but when it is in season from December to March it is usually less expensive. It is usually white but newer varieties are appearing in colors such as purple, orange or green. It is an excellent source of Vitamin C and K and folate. In addition it provides fiber, antioxidants and phytochemicals.
Cauliflower is easy to prepare. I cut it into large florets and microwave it but it can also be steamed or roasted. Be careful not to overcook it because that releases strong bitter flavors. I serve it plain as I don't think it needs anything but maybe a little salt. When it's just the two of us it provides enough for more than one meal. My favorite vegetable is any that can be cooked once and provide enough for more than one meal.
With cauliflower, the second time I usually toss it with a little lowfat raspberry vinaigrette or warm it and sprinkle with cheese. This time of year many magazines have recipes with cauliflower so I suggest trying something new.
Monday, January 12, 2009
Saturday, January 10, 2009
Dinner with Friends
To night we are going to a friend's house for a dinner with our gourmet group. Our group 0f five couples has been meeting almost 30 years. We meet every other month so each couple hosts one time and we take the summer off or go out to dinner. The host couple prepares the entree and guests usually provide two appetizers, a salad and a dessert. The hostess can make any adjustments or requests she likes. Tonight we're having tuna for a main course and I'm really looking forward to it.
I've been asked to bring an appetizer and have decided on Warm Cheese Tarts with Cranberry Chutney. I'm using the Cranberry Chutney recipe that I demonstrated on Showcase Minnesota (KARE TV) on December 2 and I've purchased phyllo mini tart shells. I'm using brie tonight but also like using soft goat cheese.
Each tart will have a 1/2 inch piece of brie that is covered with a teaspoon of chutney. The tarts bake at 350 degree F. for 5-10 minutes, just long enough to melt the cheese.
Cranberry Chutney
Makes 1 ½ cups
1 (12 oz) bag cranberries
½ cup firmly packed brown sugar
2 tablespoons chopped shallot (1 medium)
½ cup orange juice
1 tablespoon orange rind
3 tablespoons seasoned rice vinegar
1 tablespoon honey
1 tsp. mustard seeds
1 tsp. cinnamon
¼ tsp. ground cloves
1 tsp. grated gingerroot
Combine all ingredients in a medium saucepan. Bring to a boil over medium heat. Reduce heat and simmer 15 to 20 minutes until thickened, stirring occasionally.
Cranberry Chutney and Brie
Serves 4 to 6
½ cup cranberry chutney
1 (8 oz.) round Brie
Crackers and Apples
Remove rind from top of Brie. Place in a small baking dish and cover with chutney. Refrigerate until serving.
Heat the oven to 325 degrees F. Bake cheese until soft, 8 to 10 minutes. Serve with crackers and fruit.
I've been asked to bring an appetizer and have decided on Warm Cheese Tarts with Cranberry Chutney. I'm using the Cranberry Chutney recipe that I demonstrated on Showcase Minnesota (KARE TV) on December 2 and I've purchased phyllo mini tart shells. I'm using brie tonight but also like using soft goat cheese.
Each tart will have a 1/2 inch piece of brie that is covered with a teaspoon of chutney. The tarts bake at 350 degree F. for 5-10 minutes, just long enough to melt the cheese.
Cranberry Chutney
Makes 1 ½ cups
1 (12 oz) bag cranberries
½ cup firmly packed brown sugar
2 tablespoons chopped shallot (1 medium)
½ cup orange juice
1 tablespoon orange rind
3 tablespoons seasoned rice vinegar
1 tablespoon honey
1 tsp. mustard seeds
1 tsp. cinnamon
¼ tsp. ground cloves
1 tsp. grated gingerroot
Combine all ingredients in a medium saucepan. Bring to a boil over medium heat. Reduce heat and simmer 15 to 20 minutes until thickened, stirring occasionally.
Cranberry Chutney and Brie
Serves 4 to 6
½ cup cranberry chutney
1 (8 oz.) round Brie
Crackers and Apples
Remove rind from top of Brie. Place in a small baking dish and cover with chutney. Refrigerate until serving.
Heat the oven to 325 degrees F. Bake cheese until soft, 8 to 10 minutes. Serve with crackers and fruit.
Tuesday, January 6, 2009
Soup for Supper
One of my favorites meals this time of year is a bowl of hearty soup accompanied with with warm homemade bread or rolls. I often add mushrooms to soup because mushrooms are one of the foods that have "umami" Umami is described as the fifth sense- it adds a savory intense flavor that is especially welcome this time of year.
Making yeast bread can require a lot of time, but most of the time needed is not active time in the kitchen. The recipe for Herb Dinner Rolls is from my cookbook, Baking Basics and Beyond (Surrey Books, 2006) is a favorite because it is easy and using quick-rising yeast makes it fast, too. It only requires one rise and the rolls bake quickly. The most important step in preparing yeast doughs is to use the proper temperature for the water so that the yeast isn't killed.
Easy Herb Dinner Rolls
Fast-rising yeast makes these rolls easy enough to make any time. I actually purchased herbes de Provence at a market in the South of France. It usually includes basil, marjoram, sage, thyme, rosemary, and lavender. You can use any combination of herbs you like.
MAKES 12 ROLLS
1 (1/4-ounce) package fast-rising yeast
1 cup warm water (105–115°F)
1 tablespoon sugar
1 tablespoon solid vegetable shortening
2 1/2–3 cups all-purpose flour, divided
1 teaspoon salt
1 teaspoon herbes de Provence
1 tablespoon butter, melted
Sprinkle yeast into warm water in bowl of a heavy-duty mixer. Add sugar and shortening and stir. Let stand 5 minutes. Add 1 1/2 cups flour, salt, and herbes de Provence and beat until well mixed. Stir in enough remaining flour to make a soft dough. Save at least 1/4 cup of flour to add while kneading the dough.
Place dough on well-floured surface and shape it into a ball. Place your fingers on top of dough ball, curled slightly, and pull dough toward you; then push it away, using palms of your hands. Turn dough 1/4 turn and repeat. Knead until smooth and elastic, about 5 to 8 minutes.
To judge whether dough has been sufficiently kneaded, place it on work surface, pull both ends gently, and release. Dough should be elastic and spring back. Little blisters of air should be visible just under the surface.
Cover and let dough rest 10 minutes. I just invert a bowl over the dough.
Lightly grease a 13 x 9-inch baking pan. Punch dough down and divide it into 12 pieces. Shape dough into balls by pulling the sides underneath forming a smooth top. Place in prepared pan.
Cover pan and let dough rise in a warm place about 30 minutes or until rolls have doubled in volume. Test by pressing dough lightly. If your finger leaves only a slight imprint the dough is ready.
Heat oven to 400°F with rack in middle. Bake rolls 15 to 20 minutes or until they are golden brown. After rolls are removed from oven, brush them with melted butter.
SECRETS TO SUCCESS: To form the rolls, I divide the dough in half and then continue to divide each half until I have 12 pieces. If the pieces are very uneven, pinch dough from larger balls and add it to smaller balls so the rolls bake evenly.
Baking Basics and Beyond by Pat Sinclair, Surrey Books 2006
Making yeast bread can require a lot of time, but most of the time needed is not active time in the kitchen. The recipe for Herb Dinner Rolls is from my cookbook, Baking Basics and Beyond (Surrey Books, 2006) is a favorite because it is easy and using quick-rising yeast makes it fast, too. It only requires one rise and the rolls bake quickly. The most important step in preparing yeast doughs is to use the proper temperature for the water so that the yeast isn't killed.
Easy Herb Dinner Rolls
Fast-rising yeast makes these rolls easy enough to make any time. I actually purchased herbes de Provence at a market in the South of France. It usually includes basil, marjoram, sage, thyme, rosemary, and lavender. You can use any combination of herbs you like.
MAKES 12 ROLLS
1 (1/4-ounce) package fast-rising yeast
1 cup warm water (105–115°F)
1 tablespoon sugar
1 tablespoon solid vegetable shortening
2 1/2–3 cups all-purpose flour, divided
1 teaspoon salt
1 teaspoon herbes de Provence
1 tablespoon butter, melted
Sprinkle yeast into warm water in bowl of a heavy-duty mixer. Add sugar and shortening and stir. Let stand 5 minutes. Add 1 1/2 cups flour, salt, and herbes de Provence and beat until well mixed. Stir in enough remaining flour to make a soft dough. Save at least 1/4 cup of flour to add while kneading the dough.
Place dough on well-floured surface and shape it into a ball. Place your fingers on top of dough ball, curled slightly, and pull dough toward you; then push it away, using palms of your hands. Turn dough 1/4 turn and repeat. Knead until smooth and elastic, about 5 to 8 minutes.
To judge whether dough has been sufficiently kneaded, place it on work surface, pull both ends gently, and release. Dough should be elastic and spring back. Little blisters of air should be visible just under the surface.
Cover and let dough rest 10 minutes. I just invert a bowl over the dough.
Lightly grease a 13 x 9-inch baking pan. Punch dough down and divide it into 12 pieces. Shape dough into balls by pulling the sides underneath forming a smooth top. Place in prepared pan.
Cover pan and let dough rise in a warm place about 30 minutes or until rolls have doubled in volume. Test by pressing dough lightly. If your finger leaves only a slight imprint the dough is ready.
Heat oven to 400°F with rack in middle. Bake rolls 15 to 20 minutes or until they are golden brown. After rolls are removed from oven, brush them with melted butter.
SECRETS TO SUCCESS: To form the rolls, I divide the dough in half and then continue to divide each half until I have 12 pieces. If the pieces are very uneven, pinch dough from larger balls and add it to smaller balls so the rolls bake evenly.
Baking Basics and Beyond by Pat Sinclair, Surrey Books 2006
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