Peanut Butter Almond Butter Frozen Fudge Cups

It started with a curiosity about a fascination with coconut oil and how I could get it into my diet. I tried cooking in it, but everything I fried with it was just nasty. Coconut oil is a strange thing. It only stays liquid at a higher temp, so salad dressing is hard to do because it's thick at room temperature.

Searching through pinterest I found a link to this recipe for Healthy Chocolate Peanut Butter Fudge which was very yummy, but too peanutty for my taste. I'm including the recipe for the original version and my version. I thought if I added a little almond butter, it would be a bit milder, but maybe even a little healthier. I also wanted the sweetener to be a bit richer, so I've added a bit of molasses. I love molasses so much I could sit and eat a whole jar, but that's another story. 

Here are the ingredients for each followed by my method for preparing.

Healthy Chocolate Peanut Butter Fudge

• 1/2 cup coconut oil 
• 1/2 cup good quality cocoa powder 
• 1/2 cup natural peanut butter 
• 1/4 cup honey
• 1/2 tsp pure vanilla extract 

Healthy Peanut Butter Almond Butter Fudge

• 1/2 cup coconut oil 
• 1/2 cup good quality cocoa powder 
• 1/4 cup natural peanut butter
• 1/4 cup natural almond butter 
• 1 T molasses
• 1/4 cup - 1T  honey
• 1/2 tsp pure vanilla extract 

I put all of the ingredients in a 2 cup measure and whisk them all together with my smallest whisk. That way it is all ready to pour. Then I pour into my cups. You can use candy molds, cupcake molds or even ice cube trays. this recipe fills an ice cube tray just about perfectly, or about 10 cupcake papers partway filled. 

I started with silicone cupcake molds, but found them too much of a pain to clean, so now I use a silicone candy mold. When it is in the mold place in freezer. Because these melt easily, they have to be kept in the freezer. Pop out when solid and keep in the freezer in a container. They do melt in your hands.

The mold I used is this Wilton Daisy Mold that I found at Walmart. I think if filled to the top it would hold a double batch. 

Spring Rolls - Another Obsession

If you've been following my facebook or twitter posts, you might have heard that I'm obsessed with Spring Rolls. I just learned how to make them and have made several batches and eaten them ALL myself. Well they are pretty healthy. They are also incredibly easy. I'm going to give you a few tips and my favorite dipping sauce recipes.

These spring rolls are filled with shredded lettuce, rice noodles, avocado, cucumber, cilantro and shrimp. You can use bean noodles, but they are very chewy

Here is the recipe I started with from allrecipes.com - Vietnamese Spring Roll

Here's what I learned

1. Cilantro is great, the mint and basil were unnecessary.

2. I loved the peanut sauce I made (recipe to follow) but I love the fish sauce I made best. -

3. You do not have to cook Asian rice noodles, just put them in a bowl of warm water for a few minutes.

Spring Roll can be deep fried too, but check recipes for filling, the fresh veggies in these are not best fried.

The rice wrappers are good sized and very sticky, so very easy to wrap if you follow these steps. Get all your fillings cut and place on a plate or platter. Have a dish or pan that the wrappers will fit fully in, filled with warm water.

I place my wet wrappers on a textured cutting board, but a kitchen sack towel is best. DO NOT PUT ON A SMOOTH CERAMIC OR METAL PLATE, unless you like to swear, because the wrap will stick to the plate and you will tear it to pieces trying to get it off.

Put ONE wrapper in the warm water for about as long as it takes it to fully submerge and take it right out. It will continue to soften as you get the food on. Lay it on your surface. Start with the pretty things, in this case shrimp, then cilantro, rice, veggies. Don't put in too much or too little. Place this down a line in the center of the wrap leaving about an inch on either end. Pull the flap closest to you all the way around your filling and press down snugly. Don't pull to hard, the wraps are sturdy, but can tear. Fold in both sides, then roll up and all the way around. The sticky wrap holds everything together. The firmer you get the stuffing, the less will fall out while you eat.

Peanut Dipping Sauce Recipe

1/3 cup smooth peanut butter
1 garlic clove
3 tablespoons fresh lime juice
3 tablespoons teriyaki sauce
1 tablespoon sriracha
1/3 cup water

Blend until smooth


Fish Dipping Sauce Recipe

2 T teriyaki sauce (I love it because it's so rich and tasty, I used low sodium)
2 T fish sauce
2 t sriracha
a pinch of garlic powder.

Add all and stir

Freezer Meals - Great Easy Way to Feed a Large Family

I have to admit. I've been large scale cooking and freezing meals all my adult life. There are days I just don't feel like cooking. Now that I'm living alone, I still like to buy a big pack of meat or veggies on sale and make a huge crockpot of whatever.

This week I made a massive serving of Ratatouille. Well, there actually wasn't much of that left over, but enough for a lunch. I love Ratatouille.

I really would love a small chest freezer, but I think I just ran out of room in the laundry. I guess If I got one small enough, I could have it in the kitchen and just have more "counter" space. Now I have to look for a tiny chest freezer. See what you made me do?

I was browsing on pinterest and saw this blog by an amazing woman who has it down to a fine art. She spends one day every 2 months making all her meals ahead of time. They just need to be cooked and they are ready to go. I admire her commitment and the free time she must have to spend with her family on a daily basis.

You can click on the picture to go directly to the blog, or this link A Turtle's Life For Me - Freezer Meals on the Cheap

My New Obsession - Homemade Soda

Yes you read that right. Homemade soda

I love to make homemade anything, so when I saw this pin on pinterest how to make Homemade Ginger Ale, I had to try it. It was as easy as the post said it was. I added all the ingredients to a 2 liter bottle, and in two days (and it was pretty cool) the soda was fermented and bubbly. So bubbly in fact that I had to keep opening the bottle a teeny bit to let the air out and re-close until it settled a little.

I loved it, but I think there is a bit too much lemon, and I'm sure there is too much sugar. So I searched websites and found lots of great recipes. There was also too many ginger chunks that had to be strained after. I didn't like that.

Alton Brown's Recipe is similar, but eliminating the chunks by simmering the Ginger, straining and adding the Ginger flavored Syrup. Alton Brown Ginger Ale This recipe will go in my next bottle. I'll let you know how it goes. I also want to try lime instead of lemon. And you can use powdered ginger too.

I started thinking, that if it's that easy to make Ginger Ale, what other soda's can I make. I searched and this was the best resource I found. Thank you Mother Earth News. I think the real trick is, very clean utensils, the right amount of sugar and the right amount of yeast.

I've purchased Root Beer extract. It's on the way. And I must try Grape Soda too. I'm going to try other things, like teas and herbs. How about Lime and Mint. Mojito soda. Awesome! I've also ordered champagne yeast. See if that makes a difference.

There are a few other tips I read if you want to try this at home. Although you CAN ferment in bottles, it's recommended that you first try plastic bottles. Two liter soda or gallon milk/water bottles. The fermentation can cause the bottles to explode if it goes too far, so better broken plastic, than broken glass, and the plastic does give a bit. Another tip was to feel the bottle when you first add all the ingredients. It should give a little. The process is finished when the bottle is firm and does not give. Remember to put in the fridge immediately to stop the fermentation process.

I'm so very excited about this. Hey, if I'm ever snowbound and out of soda, I can whip up a batch in 2 days. Cool. The best thing about this, is that it's supposed to be healthier. That is except for the sugar. But the thought is that you can maybe use less sugar and maybe stevia, or honey, or even agave syrup. I'm wondering how molasses or honey would taste with the Ginger Ale? I'll be trying everything and posting my best recipes for you. Keep watching :)

What's Cooking - Corned Beef and Cabbage

It's getting close to St Patrick's Day and in our house it wouldn't be complete without a delicious pot of Corned Beef and Cabbage. We don't fuss too much with ours.

We put a good sized pre-brined corned beef in a crock pot, cut a head of cabbage into quarters, then halve the quarters (yes, that's eighths, but little wedges, not slivers).

 Then we add carrots and potatoes, the latter cut into quarters. And we add that little spice packet too. We just cover with about a cup of water to keep it moist, but a can bottle of beer is good too. Maybe a nice dark Guiness or any good Irish ale.


I thought I'd link you to some more recipes. That way you can choose your own special version. The lovely picture here came from allrecipes.com It's the top rated recipe on the web.

Another top recipe is Alton Brown's at foodnetwork.com Don't you just love his recipes. Usually easy, and delish. This one includes a recipe for brining if you choose to do your own.

Here's another foodnetwork recipe for Corned Beef and Cabbage. This one is cooked in the crock pot but has a tasty Horesradish sauce.

Hope these help you prepare for the feasting, and don't forget to keep your dark Irish beer at room temperature.

After posting I realized I left out you vegans, sorry. Here is a recipe with make your own vegan meat. Here's another using seitan. Others basically the same recipe as the meat, but using meat substitute.

Counting my Blessings

I spent last night counting things I'm thankful for instead of sheep (like the song Count my Blessings Instead of Sheep" http://www.youtube.com/watch?v=bgZJGl101KE ). It actually helped me fall back to sleep at 4 when the puppy woke me to go outside. She's been sleeping well, but I think the growth spurt is forcing her to eat more and with more food, comes more emptying.

Everyone here survived Thanksgiving once again. Although the boys came screaming to me at 7 pm that they were starving and needed food, because they couldn't eat their other grandmothers Thanksgiving dinner. Overcooked jerky turkey that was too dry to chew, "gravy" that was just grease with no thickening agent, green beans that tasted like water, and sweet potatoes that were just cooked and barely smashed (not mashed). The only edible things were the garlic mashed potatoes and corn souffle that my DD made and the store bought pies. We filled up on that.

I had to feed the boys, because their parents went off to stand in line for black Friday deals to buy them gifts that are too nice at prices they could afford. Those boys are spoiled, but when you consider that they politely  thanked their other grandmother for the horribly prepared food, they might have deserved it.

Luna want shopping with them, because she still can't be separated from her mom at night. They took her stroller for her to sleep in, because the last deal was at 5 am. But DD couldn't make it and her FIL came to rescue her and Luna at 11 pm while Luna's dad stayed for the final deal.




Some of the things I am thankful for.

The health of my family, including my son who finally got his heart patched up and ticking in a way that will make it last longer before more surgery.

A roof over my head, small and tight, but warm, and food in my stomach.

The ability to think and work and earn an income, no matter how small it is.

All of the lovely friends and customers have because of my journey into the online retail business.

The fact that anonymous posts to this blog are blocked :)

Hope you all had a joyous Thanksgiving and can count your blessings instead of sheep too.

What's Cooking - Turkey Two Ways - Reheated

Now that life has settled down a bit for us (crazy Halloween season over, Christmas not yet started) I can give you my recipe for Turkey a little early this year. Last year for Thanksgiving we cooked two turkeys. One our own traditional way and the other a new and different way. If we cook only one turkey, we would cook it the traditional way, but if we ever cook 2 turkeys again I would definitely try the fruit stuffed turkey.

Here is a link to the recipe from my original post last year TALKING TURKEY it's my most popular post. Apparently people all over the world want to know how to cook turkey.

If you want something delicious, easy and different, try the citrus stuffed turkey cooked in a brown paper bag slathered with butter. It is easy, moist and has a delicate citrus flavor. If it's not your thing for Thanksgiving, buy one of those cheap birds and make it another day. You won't be sorry you did.

What's Cooking? Halloween Feast

It's getting so close to Halloween and I know you're having a party. Here are some last minute recipes. You still have time to go out and get these easy ingredients. Some are great for kids, others are adult only (OK you can make the NA version).

These are recycled from older posts. Click on the Title and it will take you right to the recipe.

      Shrimp Brains 

                                                                                                   Snake Sandwich

 Vampire Blood Punch  



These are all my own recipes. The image for the Punch is from Workman and they have their own Punch recipe. Screaming Red Punch it looks pretty good too.

What's Cooking - Green Tomato Pickles

Sadly I have an abundance of Green Tomatoes and also an abundance of insects that are hungry for the tomatoes as soon as the start to ripen. Vines are starting to waste away too. So yesterday I want out and reaped all the green tomatoes of decent size. Just not anything under 1 1/2" diameter.

The larger tomatoes, I will use to make fried green tomatoes, the smaller ones I quartered and made green tomato pickles. These are a little different than cucumber pickles, because the only seasoning I use is Garlic, lots of Garlic! Give these a try and enjoy.

GREEN TOMATO PICKLES

quart canning jars
white sugar
salt
whole garlic cloves
cider vinegar
boiling water

Quarter the green tomatoes, they should be about 1 1/2" to 2 1/2" in diameter. Each jar should have 3 peeled garlic cloves. I put one on the bottom, one in the middle and one on the top. Fill jars tightly with tomatoes, leaving about 1" headroom. Make sure to tap them on the counter to get as many as you can into each jar.

When the jars are full, add one tablespoon sugar, one tablespoon salt, and 1/2 cup of vinegar (don't forget the garlic). Add the boiling water slowly to just cover the tomatoes, there should be 3/4" headroom left. put on canning lids and do a boiling water bath. I process for 15 minutes, because these are firm and can take it. You can do 10 minutes.

I know it will be tempting to try, but these do better if they sit for at least 3 days. I've tried it, and they just don't absorb enough of the garlic for a few days.

What's Cooking - Sweet Hot Pepper Jelly

I really can't believe I never posted this recipe. It's one of my favorites. For some reason, I love it in the winter, maybe it's the bright green color. It's wonderful on simple saltine or water crackers that are spread with cream cheese and then a drop of the jelly. The flavor will change a bit depending what hot peppers you use.

The original recipe calls for jalapeno, but there are so many yummy hot peppers that I leave it up to you and your personal temperature likes. If you have no hot pepper experience, jalapeno is a good choice.

If you have no hot pepper experience, DON'T touch the peppers with your bare hands when cutting. The hot stuff will get in your skin and stay there a long time. Rubbing your eyes or nose with those hands can be quite painful for a long time.

I prefer also to mix in metal, glass, or ceramic, as absorbent plastic and acrylic hold the heat for a while too.  A jar of this jelly is also a very welcome and inexpensive gift.


Sweet Hot Pepper Jelly

1 ¾ cup Ground Green Peppers
¼ cup Ground Hot Peppers
1 cup Cider Vinegar
5 cups Sugar
1 - 6 oz bottle liquid fruit pectin
green food coloring

Combine ground peppers, sugar and vinegar in a 5 – 6 quart kettle. Stir over high heat to dissolve sugar and boil 4 minutes at a rapid boil. Remove from heat. Cool one minute. Add liquid pectin and food color. Pour into jelly glasses and seal in 1/8 inch paraffin or hot water process as directed.

What's Cooking? - Tabbouleh

My parsley turned into a massive bush this year. Healthy and abundant. Honestly it's the first time I tried growing it. I had no idea it was either so easy to grow, or perfectly suited to my horrible soil conditions. I also have an unbelievable abundance of tomatoes from only 12 plants. I have a tiny garden, so it was quite a shock, and the only reason I planted 12 was that last year we didn't get ANY tomatoes.

I was puzzled at what to do with the parsley, when my daughter reminded me of tabbouleh. There are almost as many variations on the recipe as there are spellings of the Bulgar wheat and tomato Middle Eastern salad.

I'm posting my favorite recipe, but in searching I've found - cracked wheat or quinoa instead of Bulgar wheat - mint instead of parsley or mint AND parsley - and the addition of cucumbers, which makes sense, but I've never tried or seen. I'm sure they are all yummy. Here's my version.

Tabbouleh

1 cup Bulgar Wheat
1 cup water
6 very ripe tomatoes
nice sized clump of fresh parsley (1/2 c chopped)
Chives or Green onions (1/2 c chopped)
1/4 cup olive oil
juice of 1 lemon or equivalent bottled
salt to taste

In a good sized bowl add the Bulgar Wheat. Add one cup boiling water and let sit until cooled. The wheat should be hydrated by the time it is cooled. Cut up the tomatoes in 3/4" to 1/2" cubes and add to wheat. Finely dice the parsley and add, and chop the Green onions and add.

Add the olive oil and lemon and stir gently to mix. Let this sit in the refrigerator for about an hour for the wheat to absorb the rest of the juices. Enjoy!

Worth Repeating - Zucchini Pickles

I posted this recipe originally in July of 2011. This week, I've been hitting the jars of pickles I made last month and I thought I'd like to temp you again. They are remarkably crisp and just the perfect combination of sweet, sour and a touch of hot. I make mine with the hot peppers. If you have an abundance of zucchini, and have run out of freezer room for bread, or can't get the extra's to me, you might want to try this great recipe.

You can also find the original recipe in my recipe pull down, along with other great recipes.

Zucchini Pickles                                

9 qt thinly sliced zucchini
10 small onions sliced
6 ½ c sugar
6 c cider vinegar
¼ c pickling spice in cheesecloth
6 T salt

Optional 4 or 5 hot peppers halved seeded and sliced

In a large bowl or non aluminum kettle, sprinkle salt over all vegetables. Let stand for 4 hours. This will draw out excess moisture. Put into colander and drain.

Combine vinegar and sugar in a large kettle, add spices. Stir over high heat, cover and boil for 5 minutes. Add vegetables and bring to boil. Boil one minute. Remove spices.

Place in hot clean jars, apply lids according to manufacturers instructions. Process for 10 minutes with water one inch above tops of jars. Cool completely. Check seals the next day. Makes 5 quarts.

These sweet Zucchini pickles are absolutely wonderful on top of a slice of cheddar on a Ritz.

What's Cooking - Meatless Breakfast Sausage

So I've been trying and trying to find a way to get oatmeal in me and not gag on the sweetness of it. It's not that I totally hate sweet, but for breakfast, yuck. I mean I hate cake (yes really) but I like jelly beans and chocolate (OK dark chocolate) but oatmeal for breakfast? Gag!

So I've been trying different ways to make sausage - like my Turkey Sausage. Good, but I think I can still get rid of the meat. I'm trying to cut out wheat too, so I had to think of a good additive. Grits are good. They make a nice thick polenta and cornmeal mush. So I tried grits and I think I have the recipe. I use an egg in this, so it's not vegan, but I think you could easily use egg substitute or they might just stick together without the egg. I'm not trying, but feel free to try yourself.

I cooked the grits and the oatmeal with 1c grits / oatmeal to just a little over 1c water to get them thick and dry. I found it easier to do in the microwave, but you decide, try stovetop in a pot. This was my last attempt. It was a bit spicy, you might want to reduce the cayenne to half, and I love garlic so I might have added another teaspoon.

Oatmeal is not only healthy, but cayenne, turmeric, and garlic are three of the best spices you can put in your body. The turmeric also makes it a nice golden color.


Meatless Breakfast Sausage

2 C dry cooked grits
2 C dry cooked oatmeal
1 egg
2 T poultry seasoning (or just sage)
1 T turmeric
2 t garlic
1t cayenne
oil to fry - I like a soy oil for this


Cool the grits and oats. Mix all ingredients in a large bowl. I did this by hand, because it's pretty thick and sticky. Heat just a bit of oil in a large frying pan. make a ball about 1 1/2" diameter and flatten to a small patty. Drop in pan, saute until brown, flip and do the other side. I got about 10 in my pan at a time.

This makes between 20 and 25 patties. They freeze really well and I just reheat in a pan or microwave.

What's Cooking? - Deviled Eggs

Happy Easter Peeps! Today my recipe is my very famous deviled eggs. And to celebrate, I decided to post linky pictures of some cute handmade eggs from other sellers (I have to do this more often. Please click on the pics to follow through to the merchandise.

This recipe is going to be a little different. I'm not giving you the exact proportions. Well kind of, you need to mix it to taste like we do. You have to do a little of the work.

Bacon and Egg Deviled Eggs

Halved Hard Boiled Eggs (use only half the yolks)
Real Mayonnaise
crushed Corn Flakes (about 1 cup per dozen)
Liquid Smoke

I made this recipe to cut calories in the eggs, not sure it really does though. And now they say yolks are healthy fat. Oh well.

Mix yolks with enough mayo to make it pretty creamy. Add crushed corn flakes and liquid smoke to taste. This makes a yummy bacon and egg flavored filling. The corn flakes stay crispy and give extra flavor and a bit of bacony crunch.

Stop by ajsweetsoap and cattoy4 to get the yummy eggs pictured.

What's Cooking? - Garlic Soup

I know this is a little late in the season, but there are still some of you out there with fierce colds and flu. I thought I'd post my favorite cure. I've taken an old Spanish Garlic Soup recipe and altered it over the years. The recipe is for one serving of two bowls. I always eat two. Garlic is a fantastic source of natural antibiotics and the cayenne pepper is great for circulation. 



Here's what Wikipedia has to say about Garlic.


GARLIC SOUP


2 cloves garlic, diced
2 slices of white bread torn, crusty stale is better
2 T olive oil
2 cups water
one egg, slightly beaten
cayenne pepper
salt to taste


In a medium saucepan add oil, saute garlic until very light brown and soft. Add torn bread pieces and saute stirring constantly until brown. the garlic will brown more too. Add the water and mash the bread until it's incorporated with the water. Add the beaten egg and stir quickly to incorporate with the bread. I usually add about a teaspoon or more of the cayenne. I like spicy. You might want to use a bit less. The more you can tolerate, the better for your cold. Add salt to taste. 


If you want a bigger batch, just increase. This does make 2 small bowls, so you can make for a crown accordingly. It doesn't hurt to add more garlic either. 

What Evah! - a Taste of China

OK, it's not all as bad as you might think. There are some parts of China that have McDonald's and Wendy's, and even Starbucks. Well that is if you like corn and shredded carrots on your burgers instead of Lettuce, pickles and tomato. I'm not sure they even know what Mayo is there. Not really sure I want to ask them.

I do remember a companion trying desperately to get a glass of milk to settle his stomach. We were staying in a Chinese hotel where no one spoke English. We finally called someone to translate and he got at glass of reconstituted evaporated milk. There was no fresh milk available. That particular hotel tried it's best to satisfy international clients.

At the breakfast buffet this restaurant had an item marked sausage, but it looked incredibly like a hot dog. Tasted that way too. Forget ketchup, you get soy, or some other stuff that looks and tastes a lot like Kitchen Bouquet.

I have eaten in many different restaurants in the East and eating things you wouldn't feed to your cat. My favorite type of restaurant is the seafood restaurant where they keep huge tanks of all kinds of sea creatures and fish. You pick out what you want and it gets prepared the way you like. I never picked, because other than the eels and spiny lobsters, I had no clue what anything was.

Those are the good restaurants that are usually safe to eat at. Used to be that many restaurants weren't sanitary. They didn't wash dishes properly. It is a custom still when eating with Westerners, to take your first pot of steaming hot tea and wash your bowls, plate and chopsticks with the hot water. This way they will be safe. I have however been given greasy plates and was very glad of the boiling tea water.

In the bigger cities, there are many international restaurants. People have found they can make a decent living off of all the international business people working at the factories. There were a lot of Argentinian restaurants where I worked in Guangzhou. That food was good too. But when in China....

I liked the restaurant at the top of this post. You see those big pots? They aren't for decoration. A man makes soup in them every day. He waits outside the restaurant for customers to ask for the soup. The server will go out to the man and get a bowl of soup from him if you ask for it, and he gets paid. The restaurant does not make it's own soup.

That restaurant would make just about anything though. I did have frog there. They also served dog, although I wouldn't try that. At least I don't think I ever had any. You just never know what they will try to pass off on you there. A lot of Westerners will only eat in McDonald's, because they feel that's safe. But what fun is life if you play it safe all the time.

I've had Peking duck and I so love it. It's pretty special though and I rarely got it. The duck is hung and the skin inflated and cured, then the skin is crisped and the duck cooked. The best part is the skin, wrapped in a pancake around scallions in a soy dipping sauce. So yummy.

Once I went to this very cool restaurant where they made noodles in front of you. They took dough and stretched and folded ad stretched and folded over and over until there was a huge bundle of fine noodles.

And there was this tea that was served by a man with foot long fingernails from a teapot with a 3 foot long spout. They shoot the tea across the table into your cup. Scary but cool  - and the tea? My fave Ba Bao Cha or Eight Treasure Tea.

I also had the pleasure of Pizza Hut in Taiwan. The factory owner was so pleased to be able to offer us this. But Pizza in China is not quite like ours. The crust in not risen, no yeast, and again, there's corn and carrot slivers but the best part is the tiny unknown fish with their heads still in tact. Kind of like some unknown minnow. You eat them head, bones and all. Mmmmmm.

The Chinese prepare their food intact. They believe that all the body parts add important flavor. They also like to have the critters look at you if they can and the eyes are the tastiest part. They are kind, however, to Westerners who don't like to have their food look back at them. Usually you will eat beef, because it is taken off the bone after cooked, or served with bigger bone pieces. Chicken is usually chopped up with bone, so there are lots of bone splinters in it. Most Westerners don't know how to eat food carefully.

One day I watched as my Chinese companions, who ate fish so carefully with the tiny bones. I realized how we don't take the time to eat slow and truly appreciate what we are eating, like they do. They have to eat slow, or die with a sliver or bone in their throat or gut. I think I like how they eat much better.

I've eaten so many meals in China that I can't recount them all for you. Many scary, but I lived. Some International buffets in Hong Kong were unbelievable. But why don't you take a chance and try it out for yourself?

What's Cooking? - French Market Beignets

This week is Mardi Gras. We usually make a king cake, which is basically sweet bread formed in a ring with sugar icing on top sprinkled with green and purple sugar. Stick a plastic baby in it after it bakes and you're good to go.

King Cake is a New Orleans, Mardi Gras tradition. That and a lot of drinking. I personally think I'd like a thick rare juicy steak for Mardi Gras, if I'm not supposed to eat meat for how many weeks of lent? The getting drunk think is not something I will miss or do miss, because it happens so rarely these days.

I've only been to New Orleans once, and it wasn't for Mardi Gras. That city is crazy enough on a regular weekday, or at least it was before the flood. I got my first tattoo there in the French Quarter. That's another very long story. I do have a family connection though. My step mom is from Louisiana and she has been to Mardi Gras many times. She loves it and sends us very cool beads from the casinos. And no, she doesn't expose herself to get them. You see when you're over a certain age, they give you beads if you promise NOT to lift your shirt.

I just had to post this yummy recipe for French Market Beignets (pronounced ben-yay). These are little square fried dough pieces covered in powdered sugar, usually served three at a serving, with coffee.


French Market Beignets

1 (1/4-ounce) envelope active dry yeast
1 cup warm water (105°f to 115°f)
3/4 cup evaporated milk
1/4 cup sugar
1 teaspoon salt
1 large egg, lightly beaten
4 to 4 1/2 cups all-purpose flour
Vegetable oil
Sifted powdered sugar

Combine yeast and warm water in a 2-cup liquid measuring cup; let stand 5 minutes.
Combine yeast mixture, evaporated milk, and next 3 ingredients. Gradually stir in enough flour to
make a soft dough. Cover and chill 8 hours.

Turn dough out onto a well-floured surface; knead 5 or 6 times. Roll dough into a 15- x 12 1/2-inch
rectangle; cut into 2 1/2-inch squares.

Pour oil to depth of 3 to 4 inches into a Dutch oven; heat to 375°. Fry 3 or 4 beignets at a time, 1
minute on each side or until golden. Drain; sprinkle with powdered sugar.

Makes 2 1/2 dozen

What's Cooking? - Gingered Cream of Celery Soup

Celery was so cheap this week. I was going to make cream of broccoli soup, but at $.59 for a huge stalk of celery, I had no choice. I've never made celery soup from scratch. I love to eat celery steamed in the microwave and seasoned with ginger, garlic and a little soy oil. It reminds me of China more than any food in a Chinese restaurant here in the US. So I'm using that as inspiration for my soup.

I've added corn to sweeten the soup, but some celery is bitter. I had to add about 1/4 cup of sugar to the soup I just made. Best to taste before adding unnecessary sugars.

GINGERED CREAM OF CELERY SOUP

4 cups chopped celery (every last bit but the very end washed well)
1 14 oz can of broth (chicken best, but beef or veggie will do)
1 can whole corn
4 cups water
2 T good dry Chinese ginger

1 can evaporated milk
1/2 cup instant mashed potatoes
sugar if needed
salt and pepper to taste

Add the first 5 ingredients to a crock pot and cook on high for 6 hours.
Puree. Add milk and instant potatoes, stir until blended and heat for at least 10 minutes. Add sugar if necessary. Season to taste. It doesn't hurt to cook more when you're done with all the ingredients.

Caesar Salad Dressing

I know things are getting rough with the diets and all. How about a nice salad dressing to perk up your greens?

I love a good Caesar dressing, but this one has a bit less fat and is so tangy that you don't need too much. I replace the raw eggs with Egg Beaters or other egg substitute.

Great over just Romaine with croutons, or add some cooked Chicken breast for a yummy healthy dinner.


Caesar Salad Dressing

Egg substitute equivalent to 3 eggs
2 cloves raw garlic
3 oz anchovies or anchovy paste
1 1/2 t Worcestershire sauce
3/4 t dry mustard
14 t salt
1/4 t pepper
1/4 c lemon juice
1 pint salad oil (I use soy)
1/2 c Parmesan cheese

Mix egg substitute, garlic, anchovies, Worcestershire sauce, mustard, salt, pepper and cheese together in a blender until very well mixed and liquid. Slowly add oil and lemon juice alternating, until the dressing emulsifies (thickens).

What's Cooking? - Sauerkraut Balls and Polish Hors D'oeuvres

This recipe is a little late, because the Sauerkraut Balls are traditionally New Years Eve treats. My mom used to make them every year. I decided to make some this year so I looked on the internet. So many different ways to make. Usually with ground ham or sausage and of course sauerkraut. Mostly with just an egg binder and rolled in breadcrumb or cracker crumbs. Because there was a vast variety of recipes (none were the same) I decided to dig out my moms cookbook. She make it herself, photocopying or typing recipes and putting them in plastic sleeves.

Mom's recipe was pretty insane too. Ground, pork, ham and corned beef. I didn't have all that so I went back to the internet. I found that this was a popular treat in the Cleveland area (although German in origin) and that a closed restaurant that we used to go to in Vermillion made the best ever. I hunted down their recipe and it was the same as my moms. I have no idea how she got that recipe, because she had it long before the rise of the internet. Back in the day, people would get recipes from someone who worked in a restaurant and pass it on by hand. I'm sure that's how she got it. That's enough backstory, now on to the Recipe.

Sauerkraut Balls

1/2 lb boneless ham                            1 t dry mustard
1/2 lb lean pork                                  1 t salt
1/2 lb corned beef                              2 C milk
1 medium onion                                  2 lb sauerkraut, cooked and drained and ground
1 t minced parsley                              flour      
3T shortening                                     2 eggs slightly beaten
2 C flour                                            dry bread crumbs

Put meats and onion through meat grinder (I used baby bullet) add parsley. Blend well and saute in shortening until browned. Add flour, mustard, salt and milk. Blend. Cook stirring constantly until thick. Add sauerkraut. Return to heat and cook stirring constantly until very thick. Cool.

Form into walnut sized balls. Roll in flour, dip in egg and roll in bread crumbs. Deep fry until golden brown.

I only had ham, and made 1/3 the recipe. There was a large mounded platter full, so this is a huge recipe.

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Bonus recipe is what we call Polish Hors D'oeuvres. Made them without telling the boys and they were so thrilled when they saw the platter. My Aunt, who married a Pole, gave us this recipe. Easy and yummy

Polish Hors D'oeuvres


Sliced hard salami (I prefer thin sliced)
Sweet Pickles
Cream Cheese


Amounts depend in how many you are making.


Cut sweet pickles into long spears (quarter lengthwise) lay a spear of pickle near one end of a slice if salami. Cut a piece of cream cheese about the same size and lay next to pickle. Roll pickle and cheese in salami and secure with a toothpick. Voila!