Christmas at the Garrene's 2015

I am reposting my usual Holiday dishes but this year I will not be cooking, in fact, there hasn't been much cooking going on around here for several weeks. We have finally decided to remodel our kitchen. This has been a huge undertaking and we are now in the home stretch. Cabinets are being installed as I write. Hopefully I will have some great photos to post soon. Happy Holidays!!

This has to be my favorite time of the year, hands down. I usually am in charge of dinner on Christmas Eve so I try to keep it simple making much of meal ahead of time. I also try to make Italian food like ravioli's or oso bucco. Christmas day is less hectic with chruch out of the way, we spend a relaxing morning around the tree opening gifts. My parents will stop by for sweet rolls and coffee before heading off to my brother's house. Then everyone will meet back here for dinner. Prime rib is always on the menu with potatoes gratin.
This weekend Bjorn and I are finishing up the decor(inside and out, shopping for gifts and I'm making cookies. The kids come home this in a few days and I want to have as much done as possible. My first grade class is studying Winter Holidays around the world this month. We always conclude the unit by decorating gingerbread cookies. Chris and Noel will usually come to my classroom the last day of school to help my students complete their houses. It's messy but a lot of fun.
Several years ago, I started putting up 2 trees. We have a large one in the living room and a small one in the family room. I wanted to do something special with all the decorations the kids would make each year they were in elementary school. Thus the idea of a small tree was born. I think I enjoy decorating this tree most of all because every year I can take a stroll down memory lane with the kids.

It also turned out to be a nice way to enjoy a tree no matter which room we happened to be in. You can't beat the smell of a fresh pine tree.

Holiday Stratta

On Christmas Morning I usually try to prepare an easy dish that can go in the oven. With the oven doing all the work I can do something else, like enjoy my family. This dish can be mostly prepped the night before minus the apples. A stratta is just another version of bread pudding. It can be sweet or savory depending on your needs.

Serves 8

1 large loaf of french bread, cubed
8 beaten eggs
2 cups 1% milk
1 cup fat free half and half
3/4 cup maple syrup
1/4 tsp nutmeg
1 pound turkey or chicken breakfast sausage
1 1/2 cups shredded swiss cheese
4 granny smith apples,peeled,cored and cut into cubes

Preheat the oven to 325. Spray large baking dish with cooking spray. Place the cubed bread in the bottom of the dish. Mix the eggs, milk, half and half, maple syrup and nutmeg together and pour it over the bread. Make sure you coat each piece of bread with the mixture. If your sausage is uncooked, squeeze it from its casing and brown it over medium/high heat. Spoon the sausage over the bread mixture. Layer the apples on next, followed by the cheese. Place in the oven and bake for 50 minutes to 1 hour or until a toothpick inserted in the center comes out clean.

Oven Roasted Asparagus

Oven roasting veggies gives them a lovely browned taste that you can't get through steaming. It also takes very little prep and cooking time.

Serves 4



1 bundle of asparagus
1 lemon, thinly sliced
extra virgin olive oil
salt and pepper
parmesan cheese, optional

Preheat the oven to 350. Cut the ends off of the asparagus. Lay it out on a rimmed baking sheet. Drizzle olive oil over all and sprinkle with salt and pepper. Gentle toss with your hands to distribute the oil, salt and pepper evenly. Lay the asparagus out in a single layer. Lay the lemon slices over the asparagus and bake for 10-12 minutes. Sprinkle with parmesan cheese and serve.

Chocolate Bread Pudding

I have brought this to many pot-luck events during the holidays and I always get rave revues. My dad often requests this for Thanksgiving or Christmas Dinner. It has just the right balance of chocolate and it is not too sweet. Unlike the Pear Bread Pudding below, this one does not require a water bath.

1 (1 pound loaf) french bread, cubed
3 cups milk
1/4 cup heavy cream
1/2 cup chocolate flavored liqueur
1/2 cup sugar
1/2 cup brown sugar
1/4 cup unsweetened cocoa powder( dutch processed is best)
1 tablespoon vanilla
6 eggs, lightly beaten
8 ounces of chocolate chips
Whipped Cream

Preheat oven to 325
Lightly grease and 13x9 inch baking dish and place the bread in the dish. In a large bowl combine the sugars and cocoa and mix well. Add the milk, heavy cream, liqueur and vanilla and wisk until well combined. Add the beaten eggs and mix again. Pour the milk and egg custard over the bread in baking dish. Push down all the pieces so that they get a coating of the custard mixture. Sprinkle the chocolate chips over the top. Let mixture stand for about 20 minutes to allow the bread time to soak up the egg mixture. Bake for 1 hour or until set and a knife inserted comes out clean.
Serve warm with whipped cream or ice cream or chill in the frig.

Sweet Roll Cake with Cinnabon Frosting

I don't know about you but anything I can do to limit my time in the kitchen on the holidays is a priority. I used to spend all of Christmas Eve and Christmas Day cooking only to wonder how I managed to miss out on the day. So now I try to take short cuts where ever possible. I have always made cinnamon rolls for Christmas morning but that took me half the day to complete. This year I'm trying this cake recipe and it looks very promising. I found a recipe for Cinnabon frosting but the amount of butter, cream cheese and powdered sugar bordered on the ridiculous. So I cut the amounts to about 1/4 and had great results. The amount of frosting my recipe made was just the perfect amount for the cake. Happy Holidays everyone!

Serves 12-14
Cake
3 cups flour
1 cup sugar
4 tsp baking powder
1 1/2 cups milk
2 extra large eggs
2 tsp vanilla
1/2 cup(1 stick) butter melted

Topping
1 cup (2 sticks)butter softened
1 cup brown sugar packed
2 tbsp flour
1 tbsp cinnamon

Cinnabon Frosting
1 stick butter, softened
8 oz cream cheese softened
1 1/4 cup powdered sugar
1 tsp lemon juice
1 tsp vanilla

Preheat the oven to 350. Spray a 9x13 baking pan with baking spray. In the bowl of a standing mixer or a large bowl using a hand mixer, place all the cake ingredients. Mix until combined. Pour into the baking pan and spread out evenly. In a medium bowl, mix together the topping ingredients. Drop spoonfuls of the topping onto the cake batter and cut in with a knife to get a swirl effect. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool until barely warm. Using a mixer beat the frosting ingredients together until light and fluffy. This will take about 12 minutes, so if using a hand mixer get someone to take turns with you. Scoop the frosting onto the barely warm cake. Spread out evenly. Cut the cake in half horizontally then cut into slices vertically.

Scalloped Potatoes

I stumbled on this recipe several years ago and my kids won't let Christmas or Easter go by without this making an appearance on the table. However I need to warn you this dish is not for the faint of heart(literally). They probably have your cholesteral count for an entire year in the one dish. That is why I will only make these twice a year. But they are so worth it!

Cook's Notes- You will need a vegetable slicer or Mandolin for this dish. I have the inexpensive plastic kind. But you need to be very careful when using this because if you get your fingers too close you may be heading to the emergency room. So stop slicing before you get down to the end of whatever you are slicing and you will be fine.
A note on the cornstarch. I have found that different labels of cream and half and half have different fat contents. That will greatly affect how thick the sauce will become. I also noticed that when I began using the slicer that my potatoes were so thin that they cooked a lot faster than the recipe called for and that will affect the sauce's thickness. So have the cornstarch handy if you need it. If your sauce becomes too thick, add more half and half to thin it out and if it is no

t thick enough, add a bit more cornstarch and water. Add a  little at a time until you get the desired thickness. The sauce must come to a boil before the cornstarch will take effect.

Serves 6
1 1/2 to 2 cups each of heavy cream and half and half
1 large clove of garlic, finely chopped
Salt and pepper to taste(1/2 a teaspoon to 1 teaspoon)
1 bay leaf
2 to 2 1/2 pounds of potatoes(6-7 cups  thinly sliced)
1 cup grated gruyere cheese
4 tablespoons butter to dot the top
3 tablespoons corn starch dissolved in 1/3 cup cold water

Pour 1 1/2 cups of cream and half and half into a 3 quart saucepan. Stir in garlic, salt and pepper and bay leaf. Add the potates. Once all are in, top off the potatoes with more cream and half and half until covered by 1/2 inch. Bring to just below a simmer and maintain this until the potatoes are tender. Check frequently and stiring to assure that the potatoes don't boil and that they don't stick to the bottom.
The cream mixture should have thickened. If it has not, add the corn starch that has been dissolved in cold water. Add slowly while you are stirring. Turn up the heat and let the mixture come to a boil. until mixture thickens.  When tender, pour into a greased 3-4 quart cassarole. Cover and refrigerate until ready to serve. Uncover, spread cheese over top, dot with butter and bake for  20 minutes at 425 until hot and bubbly and lightly browned on top.

Crown Roast of Pork

We usually have prime rib on Christmas but this year I wanted to return to my husband's Norwegian roots and serve a pork roast. I chose a crown roast because it is the easiest to carve and serve. Outside of the up front prep, the oven does the majority of the work.

Serves 8-12

6-8 pound crown roast of pork
7 cloves garlic
2 fennel bulbs, sliced
3 carrots, peeled and chopped into chunks
1 large onion, peeled and sliced
3 stalks of celery, cut into chunks
1 bay leaf
4 sprigs of fresh thyme
1/3 cup extra virgin olive oil
salt and pepper
2 tsp dry thyme
2 cups chicken stock

Preheat the oven to 450. Scatter the onion, carrots, fennel, celery, thyme sprigs, bay leaf and 4 cloves of garlic over the bottom of a large roasting pan.Toss them with a small amount of olive oil, salt and pepper. Place the roasting rack over the veggies and put the roast on the rack. Grate the remaining garlic into the olive oil and brush it over the roast both inside and out. Sprinkle liberally with salt and pepper. Finish the dried thyme. Cap the top of each rib bone with a bit of foil to prevent burning. Place the roast in the middle of your preheated oven for 20 minutes. Turn the heat down to 350. Continue roasting about 20 minutes per pound until the roast reaches an internal temp of 140. The last 30 minutes of roasting time, add the chicken stock to the bottom of the pan and finish the roast. This will help deglaze the pan for you.
Remove the roast from the oven and immediately cover it with foil. Let it rest for about 20 minutes. Remove the roast from the pan. Remove the foil caps. Cut the string that is holding the roast together and discard. Using a sharp knife, cut the roast apart. Slicing between the ribs. Make the gravy.

2 cups chicken stock
3/4 cup dry sherry or white wine
2 tsp cider vinegar
1/2 tsp sugar
pan drippings
3 tbsp corn starch mixed in a half cup of cold water

Strain the veggies and fat from the pan drippings. Place the drippings in a sauce pot. Add the sherry or wine, vinegar and sugar. Bring it to a boil, adjusting seasoning if necessary. Add the corn starch mixture, stirring constantly. Let the gravy return to a boil to allow it to thicken. Serve

Chicken and Wild Rice Soup

Who doesn't love a good bowl of chicken soup? This will please adults and kids alike. Add a touch of lemon juice at the end. It brightens the whole dish and really brings out the flavors of the chicken and veggies. Soup doesn't have to cook all day to be delicious. I find that a good quality stock from the market is just as good as homemade. I use Kitchen Basics boxed stocks for all my soups and savory dishes.

Serves 10-12

4 cups of cooked chicken diced(you can use a rotisserie chicken or poached boneless, skinless breasts and thighs for this)
8 cups chicken stock
2 cups diced celery
2 cups diced carrots
2 large onions, minced
1 clove of garlic, smashed and left whole
2 tbsp fresh thyme leaves
1/4 cup fresh Italian parsley leaves
1 cup dry white wine
salt and pepper
3 cups cooked wild rice or wild rice blend
1 tbsp olive oil
juice of 1 large lemon

Heat the oil in the bottom of a large stock pot. Add the onion, carrots,garlic and celery. Cook over medium/high heat until veggies begin to soften. Add the cooked chicken, stock and wine. Season with salt and pepper to taste. Add the thyme and parsley. Bring the soup to a boil and reduce to a simmer. Cook until the veggies are cooked through. Add the rice and the lemon juice. Serve

Thanksgiving Planning

I've been off work this entire week and that has given me some time to plan out my dishes. I try to cook as little as possible on the big day. Even though our family room and kitchen are all in one, I still hate being chained to a stove while everyone else is visiting or watching the game. So I make as much as I possibly can ahead of time. I usually plan on beginning my cooking with the desserts the weekend before Thanksgiving. But,if you still haven't gotten a move on, not to worry. You have plenty of time.
Here's what my game plan looks like:
Sunday- shop for the meal to beat the crowds
place frozen turkey in the frig to begin to defrost(if using a fresh bird skip this step)
make pie dough for pies, leave in frig for later

Monday- make the pies and other desserts, place in frig
bake the sweet potatoes for the souffle and store in frig

Tuesday- make the stuffing and cranberry conserve
make sweet potato puree for souffle
prep the souffle, stopping just before adding the egg whites

Wednesday- prep the brussel sprouts and blanche them(for brussel sprouts and
bacon)Oct. '11
pick the turkey up from meat market
place turkey in the brine in the a.m.
make the mashed potatoes
make the rolls
buy the flowers and set the tables
make the artichoke dip

Thursday- 9:00- watch the Macy's Thanksgiving Day Parade
10:00- prep the cocktail weenies and the cranberry/brie bites
remove the turkey from brine and prep it for the oven
put the turkey in the oven and prep basting liquid
will baste turkey every 30 minutes
12:00-put the brie bites,cocktail weenies and artichoke dip in the oven
prep the crackers and plates
make cocktails or open the wine
1:00- put out goodies and welcome family and friends
3:00- put the mashed potatoes and stuffing in the oven
finish the souffle and put in the oven
make the brussel sprouts and place in oven to stay warm
prep my serving station(island in the kitchen)
3:30- remove turkey from the oven, tent with foil and let rest
strain the liquids in bottom of the pan
make the gravy
rolls and butter on the table
4:00- carve the turkey and place on platter
remove the dishes from the oven and set out with serving spoons
get drinks on the table
put out gravy and cranberries
Call everyone to the table!
put the coffee on before sitting down.

Turkey Brine

I have been brining my turkey for several years now with great results. As I don't have enough frig space to store a large turkey in liquid, my husband and I devised a plan that works just as well. Start with a large, clean beverage cooler and 2 heavy duty trash bags. Place the turkey into one of the bags and place that bag into the second bag. Place the turkey into the cooler with the opening to the bag in a position on top to easily pour the liquids into the bag. Add the citrus and spices to the turkey and then pour the liquids into the bag. Secure the opening to the bag well, squeezing as much air as possible from the bags before sealing. Add enough ice to the cooler to cover the turkey. Set in a cool place and check the temperature of the cooler frequently with an electronic kitchen thermometer. It must stay in the low 40's to keep the turkey at the proper temp. Add more ice as needed.

12-15 pound turkey
1 gallon water
2 cups salt
1 cup brown sugar
2 oranges sliced
1 gallon white wine
10 juniper berries, crushed
4 bay leaves
10 whole cloves

Remove giblets and neck from turkey and rinse in cool water. Double bag the turkey in 2 large trash bags. Place it in a clean cooler. Dissolve the salt and sugar in the water and pour over the turkey in bag. Pour in the wine and add the rest of the ingredients. Tie off each bag, taking out as much air as possible. Cover with ice and let the turkey soak for 24 hours. Take out of liquid, rinse in cool water. Pre-baste with melted butter, season with salt and pepper and roast as usual. A 325 degree oven. Baste every 30 minutes with chicken stock .

Fresh Pumpking Puree

This is the first dish I make for Thanksgiving. I make the puree in advance and then freeze it. A week before Thanksgiving, I make the pies and freeze them until the day before. I usually use 2-3 medium pumpkins. This will give me enough puree for 2 pies with leftovers for cookies or pumpkin bread. You can refreeze the puree for another day if desired.
Don't be put off by making your own puree. There is more inactive work time in making the puree than actual work. The oven and gravity do most of the work for you.

2-3 medium pumpkins,cleaned
water

Preheat oven to 375. Cut the pumpkins into 8 or so pieces. Place the pieces onto rimmed baking sheet lined with foil or a silpat. Bake for about 45-50 minutes or until a knife inserted into a pieces goes in easily. Remove from the oven and let cool. Using a spoon, scoop the flesh out of the shell and place in a food processor. Working in batches, puree the pumpkin. Add a little water to each batch to speed the process along. Pour the puree into a sieve that you have lined with coffee filters. Allow the puree to drain over the sink until no more liquid drips out. The puree will reduce in volume by about half. Store in a container with a lid. The puree with last about a week in the frig and several months in the freezer.

Pumpkin Pie

Can't believe the holidays are here again. I'm reposting some of my favorite Thanksgiving recipes starting with Pumpkin Pie

It's a rainy Sunday before Thanksgiving, perfect weather for making pies. I can't take the credit for this recipe. I found this in Julia Child's-The Way to Cook several years ago. The filling has the consistency of a mousse. It's divine and I'm not a big pumpkin pie fan. The recipe is enough to make 2 9 inch pies. If you don't need that many, just cut the ingredients in half. The pie dough is my own and you can also cut it in half for 1 open top pie or make the entire recipe for a closed top pie. However if you decide to use a pre-made pie shell, I'll never tell!

Cook's Notes- if you notice the crusts on your pies are browning too fast, at about minute 15-20, lower the temperature of the oven by a few degrees and this should take care of the problem.

Crust
2 1/2 cups flour
2 sticks cold butter
1/2 teaspoon salt
2 tablespoons sugar
6-8 tablespoons water(depending on the humidity of the day)

Cut the butter into small cubes and return to the frig. Fill a small bowl with ice and water and set aside. In a food processor, place the flour, sugar and salt. Pulse 10 to 15 times until they are combined. Open the lid and dump in the butter. Process again until the butter is incorporated and is the size of small peas. With the processor running, measure in the water, 1 tablespoon at a time until the dough forms a ball in the processor. Dump out onto a board and roll into a ball. Cut the ball in two. Reroll into a ball and flatten into a disk. Wrap in plastic wrap and place in the frig for about an hour or until the dough is firm. Roll out the dough to fit your pie plate on a floured cutting board. Lay it into the pie plate, gently press the dough into the plate and crimp the edges. Return to the frig while you make the filling.

Filling
3 1/2 cups pumpkin puree(fresh or canned)pack it into the measuring cup
1 cup brown sugar
1 cup white sugar
1 tsp salt
3 tablsps light molasses
3 tsp each of ground cinnamon and ginger
1/4 tsp each of ground nutmeg and cloves
4 egg yolks
5 egg whites
1 cup heavy cream
3/4 cup milk, or more if needed

Preheat oven to 450 while you roll out chilled dough and make the filling. In a large bowl, mix together the pumpkin, sugars, salt, molasses, cinnamon, ginger, nutmeg, cloves, egg yolks, cream and milk. The mixture should be thick and hold its shape in a spoon. Set aside and beat the egg whites in a clean bowl until stiff. Gently fold the egg whites into the pumpkin mixture until just combined. Pour the filling into your prepared pie shells. Set the pie plates onto a lined rimmed cookie sheet. Place in the oven and bake at 450 for 15 minutes.Lower the heat on the oven to 375 and continue to bake your pies for another 15 minutes. Then turn the oven down to 350 and bake for another 15 minutes. At this point a toothpick inserted into the middle of the filling should come out clean. If it does, turn off the heat to the oven, leave the oven door ajar, and let the pie sit in the oven as it slowly cools for another 20-30 minutes. This will prevent your pies from cracking in the middle.

Cranberry Conserve

If you have never had homemade cranberries on your Thanksgiving table, you don't know what you have been missing. It is very easy to make and once you have tasted this there will be no going back.

1 quart of cranberry juice(not diet)
1/4 cup apple cider
1 cup sugar
1 orange peel, cut into strips
1 tablespoon fresh grated ginger
2 bay leaves
1 cup toasted hazelnuts
1 tablespoon balsamic vinegar
1 pound fresh cranberries

In a medium saucepan,combine the cranberry juice, apple cider, sugar, orange peel, ginger,and bay leaves. Bring to a boil and simmer until it has reduced by half, about 20 minutes. Add the nuts, vinegar and cranberries. Continue to cook until the berries burst, about another 20 minutes. Remove the bay leaves and the orange peel. Pour into a bowl and place in the frig. The pectin in the berries will help it thicken as it cools. Serve cold.

Thanksgiving Stuffing

This stuffing has just about everything but the kitchen sink. The combination of wild rice, hazel nuts, apples, dried cranberries and sausage are wonderful with the turkey.

Cook's notes- you can find real wild rice and hazel nuts at Trader Joe's

1 box dried seasoned bread cubes for stuffing(I use Mrs. Cubbinson's or Pepperridge Farms)
1/2 cup dried cranberries
1/4 cup orange juice
3-4 celery ribs diced
1 medium onion diced
1 cup cooked wild rice, cook to package directions
1 large granny smith apple, peeled, cored, diced and tossed with lemon juice
1 pound turkey sausage,removed from casing and cooked
1 cup toasted hazel nuts or almonds, chopped
3-4 cups chicken or turkey stock
salt, pepper
1 tablespoon butter
1 tablespoon olive oil
1 teaspoon each of sage and thyme

Heat the orange juice in a microwave safe bowl and add the cranberries, set aside to let the berries absorb the juice. In a large skillet over medium high heat, melt the butter and oil. Add the onion and celery and season with salt and pepper.Add the sage and thyme. Cook for 5-7 minutes until the onion is translucent. Pour the veggies into a large bowl and allow to cool. Return the skillet to the heat and cook the sausage. Drain, if necessary, and add the sausage to the veggies in the bowl. Pour the stuffing cubes into the bowl. Add the cooked rice, diced apple, toasted hazel nuts and cranberries. Moisten the entire bowl with stock. The amount of stock depends on how moist you like your stuffing. Adjust the salt and pepper to taste. Pour the contents of the entire bowl in a large casserole that has been greased with cooking spray. Cover with a lid or foil. Place, covered, in a preheated 350 degree oven to heat through 30-45 minutes before serving.

Sweet Potato Souffle

My son, Christopher, will tell you he despises sweet potatoes. However when this dish made its debut on my Thanksgiving table he became its biggest fan. It has since replaced the sweet potatoes with mini marshmallows that my mom always made.
This dish begins with a puree of sweet potato. You can make the puree way in advance and freeze until you are ready to assemble the dish. I make the first part of the dish on Thanksgiving morning, saving the addition of the egg whites until just before placing it in the oven.

Puree
3 large sweet potatoes
5 tablespoons maple syrup
2 tablespoons melted butter
Souffle
2 tablespoons butter
1 small onion diced
2 cloves of garlic minced
salt and pepper
1 teaspoon dried thyme
2 tablespoons flour
1 cup milk
1 1/2 cup shredded gruyere cheese
2 cups sweet potato puree
6 large eggs, separated

To Make Puree Preheat the oven to 400. Pierce the potatoes with a knife and place on a lined baking sheet. Bake for 1 hour or until a knife inserted into a potato goes in easily. Cool until you can handle them. Peel away the skin and place the potatoes into a food processor. Add the maple syrup and butter. Puree until smooth. Freeze until ready to use.

To make the souffle
Preheat the oven to 375. Spray a 2 quart casserole with cooking spray. In a medium saucespan, melt the butter over medium heat. Add the onion, garlic and thyme. Season with salt and pepper. Cook stirring until the onion has softened. Add the flour and cook for 2 minutes, stirring continuously. Slowly whisk in the milk until well combined. Switch back to a spoon and stir until the mixture thickens and comes to a simmer. Remove from the heat and add the cheese and 1 teaspoon of salt. Whisk until the cheese has melted and the sauce is smooth. Whisk in the sweet potato puree. Add the egg yolks one at a time whisking after each addition.(If you are making ahead of time, you can stop at this point and set aside until 45 minutes before you are wanting to serve the dish.)In a clean mixing bowl, beat the egg whites with a pinch of salt until stiff peaks form. Using a rubber spatula, gently fold the egg whites into the sweet potato mixture until just combined. Pour into the casserole and sprinkle with the remaining cheese. Bake until puffed and golden for 40-45 minutes. Serve immediately

A Better Green Bean Casserole

How many of us grew up with that infamous green bean casserole?? I certainly did. My mom made it every Easter and we devoured it. However, everything in that dish came from a can. Today we all know that canned is not the best option for many of us. Canned foods have too much salt and fat, preservatives,little nutritional value, not to mention the strange things that are in the canning materials themselves. I challenged myself to come up with a green bean casserole that would taste better and not cause a rash. This dish is so good that you will want to make time to prepare it for your next special meal.

Serves 8

2 pounds of fresh green beans with the ends trimmed
10 oz fresh mushrooms, sliced
1 large onion, thinly sliced
2 large shallots, thinly sliced
2 cloves garlic, minced
2 cups shredded swiss cheese
2 cups lowfat milk
1 cup fat-free half and half
1/4 cup butter or margarine
1/4 cup flour
pinch of nutmeg
2-3 cups canola oil(for frying)
2 tablespoons olive oil
salt and pepper

In a medium sauce pot heat the canola heat until the handle of a wooden spoon creates bubbles when inserted into the oil. Add the onion and the shallots and fry stirring occasionally until they turn a medium brown. This will take about 15-20 minutes. When the onions have browned, remove them from the oil with a spider and lay them on a plate that has been lined with a paper towel. Sprinkle immediately with salt and set aside to cool. Meanwhile, place the beans into another pot, fill the pot with water until the beans are just covered. Season with salt and bring to a slow boil. Cook the beans for 5 minutes, drain in a colander and rinse in cold water until the beans are cool to the touch. This will stop the cooking process. Spray a 2 quart baking dish with cooking spray and place the cooled beans into the dish. In a skillet, heat 2 tablespoons olive oil over medium/high heat. Add the mushrooms but do not stir. Leave them alone for about 3 minutes. This will allow the mushrooms to brown without having them release their water. Stir to flip the mushrooms and let them brown on the other side for 3 more minutes. In the last minute of cooking, add the garlic and stir to combine. Turn off the heat and add the mushrooms to the beans. Season the beans and mushrooms with salt and pepper. Toss the coat. Melt the butter or margarine in a medium sauce pot. Add the flour and whisk to combine. Let the flour cook in the butter for 1 minute. Slowly whisk in the milk and half and half until the mixture is smooth with no lumps. Season with salt and pepper. Add the pinch of nutmeg. Stir until the mixture begins to boil and has thickened enough to coat the back of a spoon. Turn off the heat and add the cheese. Whisk until the cheese is combined and melted. Pour it over the veggies in the baking dish and toss to coat. Top with the cooled onions. Heat the oven to 350 and bake uncovered for 15-20 minutes. If the casserole has been in the frig, bake for 35-40 minutes or until the casserole is hot and bubbly.

Roasted Butternut Squash and Pear Soup

I've been road testing some new recipes keeping the holidays in mind. I've made this soup a couple of times now and my family gives it a big thumbs up. I fortified this soup with pureed quinoa. I began doing this over the summer when I was trying to encourage my dad to eat. He wouldn't eat any meat, he'd decided that he would choke on the meat so I had to find a protein alternative. I take 3 cups of cooked quinoa, place it in a blender with about a cup of liquid(water or stock) and puree it until smooth. Then I add it to the soup as it cooks. I discovered that the quinoa acted as thickener as well. It worked so well, I've begun to add it to most of my soups especially the veggie variety.

Serves 6-8

2 large butternut squash, peeled, seeded and diced
(If you don't want to hassle with that, buy 3 large containers of diced butternut squash. I find mine in the refrigerated produce section)
1 large onion, cut in half and peeled
4 pears peeled,core removed and halved
2 large shallots, halved and peeled
6 cups chicken stock
1tsp dried thyme
salt and pepper to taste
1 cup heavy cream
olive oil
toasted pecans and crumbled gorganzola cheese for garnish

Preheat the oven to 425. Place the squash pieces in a large bowl, toss with olive oil, salt and pepper. Spread out on a baking sheet that is lined with foil or a silpat. Place the pear halves, onions and shallots in the bowl. Toss with olive oil, salt and pepper. Place on a second baking sheet that has been lined with foil or a silpat. Bake for 35-45 minutes until all are tender and browned. Meanwhile cook quinoa according to the package. Place cooked quinoa into a blender with the water and puree until smooth. Put all the roasted items into a 5 quart stock pot. Pour the stock over all, dried thyyme, heavy cream and add the pureed quinoa. Adjust the seasoning if desired. Cook until heated through, stirring often. Pour into serving bowls, garnish with pecans and gorgonzola if desired. ServeS

Beef Stew with a French Flare

I love French food. Whenever my husband and I have a chance to go out for a nice dinner, we always head for the French Gourmet in Pacific Beach. This recipe feeds my French addiction with a minimum of fuss. It's perfect for a fall dinner and can be prepped ahead, placed in the fridge until your ready to start your slow cookers engines.

3lbs stew meat or beef pot roast cut into cubes and trimmed of fat
1 large onion, minced
6 large carrots, peeled and cut into bite-sized chunks
4 cloves garlic, minced
2tsp dried thyme
1 cup red wine(I used a Merlot)
1 Knorr container of concentrated beef stock

1 1/2 cups beef stock
1/2 cup flour
2 tbsp olive oil
6 slices of bacon, cut into pieces
1 tsp salt(use this in bits on the meat and onions while cooking)
1/2 tsp pepper
1/4 cup fresh Italian Parsley, minced
1 bag egg noodles
3 tsp smart balance

Heat the 1 tbsp of oil in a large skillet. Cook the bacon and add it to slow cooker. Pour off all but 1 tbsp of oil from the pan. Return to heat and saute the onions and garlic in remaining drippings. Sprinkle a bit more salt and pepper over all. Add the dried thyme. Cook for about 3-5 minutes. Add this to the slow cooker. Return the skillet to the heat, add the remaining oil. Sprinkle some of the salt and pepper over the stew meat. Place it in a large zip-lock bag with the flour. Zip the bag closed and shake to coat. Remove the meat from the flour and save the flour in the bag. Place the meat in the hot oil and brown on all sides. Just before removing the meat from the pan, pour the remaining flour over the meat and mix in the pan. Let it cook for a few minutes. If the flour sticks to the bottom of the pan, pour some of the remaining beef stock over all. Stir and it will start to look like a gravy. Remove from heat and pour the contents into the slow cooker. Add the wine, beef stock, concentrated beef stock and carrots to the slow cooker. Cover and cook on high for 4 hours or low for 8 hours. Cook the noodles according to the package directions. Drain and return to the hot cooking pot. Add the smart balance and the minced parsley. Toss to coat. Serve the stew over the noodles.

Baked Chile Rellenos

I feel like I haven't posted in forever, and I haven't. Time seems to have gotten away from me again. We just got back from dropping our daughter at college for her senior year. This is the last child to go to college so this trip was bitter sweet. Noel and I made dinner last night for all of her roomies. We decided on a Mexican theme with shredded beef tacos and this casserole as a side dish. There wasn't much left. Good thing Bjorn and I had dinner reservations at a nice restaurant in town.

8-10 canned, fire roasted mild green chilies, drained
4-5 pieces of mild white cheese, sliced
5 extra large eggs, separated
1/4 tsp cream of tartar
1/3 cup flour
1/3 cup milk
1/2 tsp baking powder
1/2 tsp salt
1/4 tsp pepper
14 cup shredded cheddar cheese
1 container salsa(I like to heat the salsa through before spooning it over each serving. I usually look for a good quality jarred mild-medium salsa for this)

Preheat oven to 350 and spray a 9x13 baking dish with cooking spray. Add the cream of tartar to the egg whites and beat until stiff peaks form. Whisk together the egg yolks, flour, baking powder, salt, pepper and milk together until smooth. Fold the whites into the egg yolk mixture. Gently spread 1/3 of the mixture over the bottom of the baking dish. Cut the cheese into thin strips and stuff them inside the chilies. Arrange the chilies over the top of the egg mixture in the bottom of the dish. Spoon the rest of the eggs over the chilies and smooth until covered. Sprinkle cheddar cheese over top and bake for 30 minutes or until the eggs are set. Serve with salsa.

Quinoa, Chicken and Broccoli Casserole

I wanted to prepare an updated version of chicken divan. I thought quinoa might be a good fit for this dish. I like adding quinoa where I can because it has so many health benefits. I divided this into 1 medium sized casserole for us and a smaller one for my mom. If you don't need that much, divide the ingredient amounts by half.

3 cups cooked quinoa
3 cups shredded cooked chicken
4 cups steamed broccoli florets
1 medium onion diced,sauted
2 1/2 cups chicken stock
1 8 oz. container of pub cheese or2 1/2 cups shredded cheddar cheese
2/3 cup SOS mix(recipe below)
1 tbsp olive oil
salt and pepper to taste
tabassco to taste
1 1/2 cups Panko crumbs
1/4 minced parsley
1/4 melted butter or margarine

Spray 1 medium casserole and 1 small casserole dish with cooking spray, set aside. Preheat the oven to 350. In a medium sauce pan whisk the chicken stock, SOS mix, salt and pepper together. Turn the heat on medium high. Cook stirring constantly until the mixture begins to boil and thicken. Turn the heat off and stir in the pub cheese and the tabassco, if desired. Saute the onion in the oil in a medium skillet until translucent. Place quinoa, chicken, broccoli and onion in a large bowl. Pour the cheese sauce over all and mix well to coat. Divide the contents between the 2 casserole dishes. Toss the panko and parsley together with the meleted butter or margarine. Sprinkle over the top of both dishes. Bake for 30 minutes or until browned and bubbly.

SOS Mix
SOS Mix is a good alternative to canned cream of ______ soup. It has no preservatives, gluten, salt or artificial anything. This is a powdered base made with powdered milk, dehydrated onion and cornstarch. You can mix this base with any liquid to make sauces wherever you might add canned soup. Oh, and did I mention that this works well in your slow cooker? Here's what you need

1 1/2 cups of powdered milk
1 cup cornstarch
3 tbsp dehydrated onion flakes

Place all the above in a container, cover and shake to mix well.
To Use- add 1/3 cup of SOS Mix to 1 1/4 cup liquid.
Pour the liquid into a sauce pan and whisk in the SOS Mix off the heat.
Turn the heat up to medium/high and bring to a slow boil, mixing continuously, until thickened.
Add salt, pepper, and other seasonings or cheese to make your desired sauce.
Use as in recipes calling for a cheese sauce, white sauce, or canned soup.

Quinoa Salad with Green Grapes and Avocados

This combo may sound odd but it has to be one of the best bbq offerings I've ever had. The quinoa provides an unexpected boost of protein while the fresh ingredients make this salad light and refreshing. Add cooked chicken for a light lunch. There is no mayo so this salad can sit out without the worry of keeping it cold.

Serves 10

3 cups cooked quinoa
1 large english cucumber, diced
5 green onions, diced
3 large avocados, diced
3 cups of halved green grapes
1/2 cup minced cilantro or parsley
4 large green limes, juiced and zested
1/2 cup extra virgin olive oil
2 tsp kosher salt
1/2 tsp pepper
2 tsp sweet and spicy mustard
1-2 tbsp honey

Toss the first 5 ingredients in a large bowl. Whisk the last 6 ingredients together and pour over the salad. Toss to coat and serve.