all in the name of food…

Picture courtesy smittenkitchen.com (I did not have my pictues while posting)

Stop. I know what you’re thinking. This is another one of those recipes for homemade oreos that uses a box of devil’s cake and a chunk of cream cheese as filling. Well happy surprise, its not! I spent a great deal of time last night making these delicious homemade oreos and also launched into a deep discussion about cooking ‘”styles” with Nathan. I was trying to explain to him that something about who I am derives great satisfaction from making something completely from scratch. For example, these oreos do not use a cake mix as the dough for the cookie. Rather I made the dough using real ingredients like flour, cocoa powder, vanilla, butter, etc. Likewise, the idea of homemade pasta makes me joyful. My heart quickens when I make pizza dough from real whole wheat flour and yeast rather than popping open one of those pillsbury things. And don’t even get me started on making a giant pot of homeade marinara sauce with fresh celery, carrots, onions, and real tomatoes from my in-laws garden. In college I majored in food science and LOVED it because it gave me insight into where food actually comes from – whats in it, how its made, the chemistry of what happens when you cook, and so forth. Learning about all those weird ingredients on food labels made me appreciate even more the value of making something from scratch. Why would you buy hamburger helper when you could use real cheese and vegetables to cook? Sick. Whats the deal Sandra Lee Semi-Homemade?  Stop adding weird artifical colorings and perservatives to your food with premade ”flavor” packets and just mince your own garlic. Its cheaper anyway. Have you ever seen that show? Anyway, Nathan and I both came to the conclusion that we enjoy and embrace a “fresh” cooking style. I decided awhile back that is one of my life goals to move somewhere (eh-hem – Virginia..) and to have a giant home vegetable garden to cook from. But in the mean time I can just live up those awesome farmer’s markets we have in California! I know all this sounds of-so domestic of me but hey – thats what happens when you get married right?

Back to the Oreos… they are delicious! I made them last night for a party we are going to tonight. I had to stop Nathan from eating them all so there would be some for tonight. After I made the dough I used a teaspoon measure to make all the cookies the same size. This also makes them turn out small like real oreos! The cream filling is divine. I used a piping bag to squirt filling onto one cookie then smashed the other cookie on top. So fun! I think I will make it a tradition to bake these with my kids when the time comes. I also think I will end this post now to prevent me from going on about any more of my domestic desires. Enjoy!

Homemade Oreos
Makes 25 to 30 sandwich cookies

For the chocolate wafers:

• 1 1/4 cups all-purpose flour
• 1/2 cup unsweetened Dutch process cocoa
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 1/2 cups sugar
• 1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter
• 1 large egg

For the filling:

• 1/4 cup (1/2 stick) room-temperature, unsalted butter
• 1/4 cup vegetable shortening
• 2 cups sifted confectioners’ sugar
• 2 teaspoons vanilla extract

1. Set two racks in the middle of the oven. Preheat to 375°F.
2. In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.
3. Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. With moistened hands, slightly flatten the dough. Bake for 8 minutes, rotating once for even baking. Set baking sheets on a rack to cool.
4. To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.
5. To assemble the cookies, in a pastry bag with a 1/2 inch, round tip, pipe teaspoon-size blobs of cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream.

Recipe adapted from Retro Desserts, Wayne Brachman

This Sunday morning Nathan and I took it easy in our PJs and made a big breakfast! The superstar of the morning was these delicious almond pancakes. They are so light and airy. Not to mention they give off the wonderful aromas of vanilla and almond when the batter begins to heat up on the skillet. The best part of all though is the delicious chunks of almond paste that you mix into the batter. The almond paste chunks give you little surprise bites of sweetness when you eat the pancakes. They are so great that you don’t even need maple syrup! We just topped ours off with a handful of fresh blackberries. I will definitely be making these again sometime soon and you should too!

Almond Pancakes

• 1/2 cup (4 ounces) mascarpone cheese
• 1 1/2 cups water
• 1 tablespoon sugar
• 2 teaspoons pure almond extract
• 1 teaspoon pure vanilla extract
• 2 cups buttermilk pancake mix (recommend: Krusteaz)
• 4 ounces almond paste, cut into 1/4-inch pieces
• 2 tablespoons unsalted butter, at room temperature

In a food processor or blender, combine the mascarpone, water, sugar, almond extract, and vanilla extract. Process until the mixture is smooth. Add the pancake mix and pulse until just combined.

Add the chopped almond paste and pulse once to incorporate.

Preheat a griddle or a large, nonstick skillet over medium-low heat. Grease the griddle or skillet with 1 tablespoon of butter. Working in batches, pour 1/4 cup of batter per pancake onto the griddle and cook for about 1 1/2 minutes each side until golden. Repeat with the remaining butter and batter and enjoy!

Recipe adapted from “Giada at Home”

Remember how I discovered Greek Yogurt a couple months ago and it  became an obsession? Also remember Nathan’s parents got me one of those awesome Blendtec Blenders for Christmas and it has become an additional obsession? Great! Now you can fully understand my obession for this smoothie… It is so creamy and delicious and just makes my morning happy!

*FYI they sell large containers of Greek Yogurt that is only 2% fat ( instead of full fat like other brands) at Whole Foods.

Greek Yogurt Citrus Smoothie

• 1/2 cup water
• 1/2 cup sugar
• 3 cups plain Greek yogurt
• 1 1/4 cups orange juice
• 2 medium bananas, cut into 1-inch pieces
• 2 teaspoons pure vanilla extract
• 1 cup ice

Bring 1/2 cup water to boil in a small saucepan and add the sugar. Still until the sugar has completely dissolved. Allow the simple syrup to cool. Then place the simple syrup and all the other ingredients in the blender and blend till smooth. Enjoy!

For many weeks now I have been craving the Indian cuisine of “The Bombay House” back in my college town. While I still haven’t found a way to make their perfect naan… this recipe for Chicken Tiki Marsala definitely helped satisfy my craving. It was my first time using the spice “garam marsala” and now I am a completely converted garam masalian. Just by glancing at the ingredients you can see all the wonderful layers of flavor this chicken has – ginger, cumin, coriander, garlic, garam marsala, Cheyenne pepper – YUM, how could it not be awesome? This is seriously one the best Indian dish I’ve ever made. So you should make it too! And just go ahead and use real cream because its worth it – live a little! Make sure you serve it with brown basmati rice.

Chicken Tiki Marsala

• 3 whole (to 4) Chicken Breasts
• Kosher Salt
• Ground Coriander
• Cumin
• ½ cups Plain Yogurt
• 2 Tablespoons Butter
• 1 whole Large Onion
• 4 cloves Garlic
• 1 piece (approximately 2 Inches) Chunk Fresh Ginger
• Garam Masala
• 1 can (28 Ounce) Crushed Tomatoes
• Sugar
• 1-½ cup Heavy Cream
• 1 serrano peppers (optional)
• 1 tsp Cheyenne Pepper (optional)
• Parsley or Cilantro

Start by seasoning the chicken breasts with some kosher salt. Next sprinkle them on both sides with some coriander and cumin. Then coat the chicken breasts completely with the plain yogurt. Set the chicken on a metal cooling rack over a foil-lined baking sheet and place it about 10-12 inches below a broiler for 5-7 minutes per side. Watch carefully so as not to totally char the chicken. It should have slightly blackened edges. Remove from oven.

Next dice one large onion. In a large skillet melt 2 tablespoons butter over medium-high heat. Toss in the onions and sauté until they are slightly browned. As the onions cook, mince your garlic. Next, cut off the outer skin and mince or grate a 1 by 2 inch chunk of fresh ginger. Add the garlic and ginger to the onions. Also throw in about 1 tablespoon of salt.

Next you are going to add about 3 tablespoons Garam Masala spice. And if you like it hot, this is also when you will add your hot chili peppers. Serranos work well. Now you are going to add your can of crushed tomatoes. Continue cooking and stirring, scraping the bottom of the pan to deglaze it. Add about 1 tablespoon sugar. Let this mixture simmer on medium for about 5 minutes. Add the Cheyenne Pepper, if you like it spicy – like me!

After the Tikka Masala sauce has had a chance to simmer for a little bit, add in the 1 ½ cups of heavy cream. Now, chop up your chicken breasts into chunks and stir them into the Tikka Masala sauce. A handful of chopped fresh parsley or cilantro is a nice addition.  Serve the Chicken Tikka Masala over top of Basmati rice.

Recipe adapted from “The Pioneer Woman”

Nathan’s Mom is well-known for giving away her delicious, homemade pomegranate jelly. Here in Southern California pomegranates are abundant. I have heard many, seriously like 5 people, talk about their own or their friend’s pomegranate trees having so much fruit that they beg people to come take it off their hands. The same goes for oranges, but that is a story for another post. Being the east coaster that I am when I think pomegranate, I think  $4/each. So I never cease to be amazed when my neighbors have giant crate of pomegranates they are trying to pon off. Nathan’s Mom makes her jelly with fresh squeezed pomegranate juice and it is delicious! I have no experience with any kind of jam or jelly making – so she was nice enough to let me watch her make a batch!

Pomegranate Jelly

• 3 1/2 cups prepared juice (about 5 large fully ripe pomegranates)
• 5 cups (2-1/4 lb.) sugar
• 1 box Sure.Jell Fruit Pectin

First prepare the juice. Cut 5 large pomegranates in quarters. Place halves in a fruit juice reamer or other desired juicing device. If you want, you can buy ready-made pomegranate juice. We used this antique juicer from Nathan’s Grandma. They also sell these pomegranate presses at Williams Sonoma.

Measure 3 1/2 cups of juice into a 8 quart saucepan. Measure sugar and set aside. Mix fruit pectin into juice. Place over high heat and stir until mixture comes for full boil. Immediately add all sugar and stir. Bring to a full rolling boil and boil hard 1 minute, stirring constantly. Add a bit of butter if it starts to foam. Remove from heat and skim off the foam and put in a small bowl (the foam doesn’t look pretty in the jars but can still be eaten out of the bowl the next few days). Ladle quickly into jars filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids and screw down tightly. Invert jars for 5 minutes, then turn upright. After 1 hour check the seals – they should pop! Makes about 7 8 oz. jars.

 Need a mid-week pick me up? Do you have 15 minutes? Awesome – that means you can make this gourmet dessert for two tonight! Last night I surprised Nate, who had to work late, with a delicious artichoke tomato spaghetti and this old fashioned maple-walnut pudding. It is deceivingly easy to prepare and is good warm or cold – whichever you prefer! I prefer cold.. The candied walnuts provide a contrast of texture that make it even better. Not to mention I had everything on hand except the tapioca. My solution to a mid-week slump =yummy meal, satisfying, low-fat dessert, and a new episode of Modern Family – all with my favorite guy!

P.S. Pardon my poor photography skills - these pictures struggled without natural light..

Maple-Walnut Tapioca Pudding

• 1 cup fat free or low-fat milk
• 1 large egg, well beaten
• 1 tablespoon plus 1 teaspoon quick-cooking tapioca
• 1/4 teaspoon salt
• 1/4 cup plus 1 tablespoon pure maple syrup, divided
• 1/2 teaspoon vanilla extract
• 2 tablespoons chopped walnuts
• Pinch of ground cinnamon
• Pinch of ground nutmeg

Combine milk, egg, tapioca and salt in a medium saucepan. Let stand for 5 minutes.

Place the saucepan over medium-low heat and cook, stirring constantly, until the mixture comes to a boil, 6 to 18 minutes (depending on your stove). Remove from the heat; stir in 1/4 cup syrup and vanilla.

Divide the pudding between 2 ramekins or custard cups. Let cool for at least 30 minutes or refrigerate until chilled.

Meanwhile, line a small plate with parchment or wax paper. Coat the paper with cooking spray. Combine walnuts, the remaining 1 tablespoon syrup, cinnamon and nutmeg in a small saucepan or skillet. Heat over medium-low heat, stirring, until most of the syrup has evaporated, 1 to 4 minutes. Spread the nuts out onto the prepared paper and place in the freezer until cool, about 10 minutes.

Crumble the chilled walnut topping into pieces. Serve the pudding topped with the maple walnuts.

Recipe adapted from EatingWell.com

Yum! This recipe proves winter vegetables can be just as delicious as summer ones…

Roasted Butternut Squash Soup

• 3 to 4 pounds butternut squash, peeled and seeded
• 2 yellow onions
• 2 McIntosh apples, peeled and cored
• 3 tablespoons good olive oil
• Kosher salt and freshly ground black pepper
• 2 to 4 cups chicken stock
• 1/2 teaspoon curry powder

Preheat the oven to 425 degrees F. Cut the butternut squash, onions, and apples into 1-inch cubes. Place them on a sheet pan and toss them with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Divide the squash mixture between 2 sheet pans and spread in a single layer. Roast for 35 to 45 minutes, tossing occasionally, until very tender. Meanwhile, heat the chicken stock to a simmer. When the vegetables are done, put them in a blender or food processor and blend till smooth. When all of the vegetables are processed, place them in a large pot and add enough chicken stock to make a thick soup. Add the curry powder, 1 teaspoon salt, and 1/2 teaspoon pepper. Taste for seasonings to be sure there’s enough salt and pepper to bring out the curry flavor. Serve hot with toasted almonds.

Recipe adapted from Ina Garten

This year, like years before, involved lots of Christmas candy making for me! Ever since I can remember I’ve made fudge and caramels at Christmas time. This Christmas my sister-in-laws and I decided to go all out and make homemade fudge truffles. I got inspired after being a bridesmaid in my best friend’s wedding and seeing the 300 homemade truffles her mom made as favors. Now that’s commitment! I got a copy of her delicious fudge recipe and made a double batch of it. After that my sister-in-laws and I melted milk, white, and dark chocolate, rolled the fudge into balls, and dipped it. We also chopped up walnuts to roll the truffles in/hide the ones that didn’t turn out. They turned out fabulous! You can make them with any fudge recipe you like. I might try it with homemade nougat sometime too. Earlier this Christmas season I also made a batch of my Grandmother’s caramels. This involved risking my life stirring a pot of 240 degree liquid for over an hour – but as always was well worth it. All good caramels have one thing in common…

Butter!

No worries though! The serving size for caramels is small and you always end up giving most of them away. Right? I took a picture of the original type-writer copy of the caramels recipe. I think it is so fun to have old family recipes. Especially when they are as yummy as these caramels!

Spatzle , bratwurst, schnitzel, and other delicious German dishes were staples in my home growing up. This is one of my family’s classic holiday meals and it seemed quite fitting to have this German feast post-thanksgiving.  The spatzele noodles are my favorite and are surprisingly easy to make if you have a potato ricer. They are a great side dish to all kinds of food and are particularly good smothered with buttery breadcrumbs. The beef bourgan is one of those dishes you can throw in the crock pot in the morning and later come home to a good-smelling house and warm meal. Who doesn’t like that? Just so you know German food MUST be eaten with sides of pickled red cabbage and canned green beans. Trust me.

Beef Bourgan

Coat 1 1/2-2 lbs of cubed beef (round steak or roast) in flour. Sprinkle with salt and pepper and brown in olive oil. Remove meat from pan and brown 1 medium finely chopped onion in the pan drippings. Combine 3/4 cup red wine, 1/4 cup vinegar, and 1/2 cup water. Wash pan brownings with liquid to get flour and drippings loose from the pan. Place meat, onions, and liquid in the crock pot. Add 2 roughly chopped carrots, 3 cloves minced garlic, a bay leaf, and water to cover if necessary. Simmer for a long time in the crock pot (4+ hours) until meat is tender. Remove bay leaf and thicken with cornstarch if necessary. Serve with spatzle noodles.

*If you use red cooking wine instead of regular red wine don’t add any salt to the meat. Cooking wines contain more salt that regular wine.

Spatzle

Beat:

2 eggs

Combine well with:

1 1/2 coups all purpose flour

1/2 cup water

1/2 teaspoon salt

1/4 teaspoon baking powder

Drop small bits of batter through a potato ricer or spatzle press into a pot of simmering salted water. When spatzle rises to the top of the water (usually within a minute or two) remove with a slotted spoon and place on a platter. Spatzle should be very light and delicate. Try a sample – if too heavy add a little water to the batter. Top spatzle with 1/4 bread crumbs combined with 1/2 cup melted butter.

Nathan eating bratwurst in a market in Munich, Germany!

Whats not to love about easy chicken recipes? Everyone loves chicken and I am always looking for new ways to use up chicken that we get in those giant frozen bags from Costco. This recipe is fantastic. It has the kick of fresh citrus and tons of flavor. I love some heat so I added crushed red pepper flakes. I think it pairs nicely with rice and sweet steamed carrots.

Indonesian Chicken

• 1 bunch of green onions – minced
• 1 clove minced garlic
• 1 lime
• 1 orange
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1/2 teaspoon crushed red pepper (add 1/4 if you don’t like it too spicy)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 4 medium sized boneless skinless chicken breast – cut in cubes
• 1 tsp cornstarch

1. Brown green onion in a little bit of oil, add garlic and saute till tender. About 2 minutes.

2. Zest the lime and orange into a bowl, squeeze juice from lime and add to bowl. Add soy sauce, honey, red pepper, cumin, and coriander to bowl. Toss chicken cubes with the spice mixture and marinate covered in the fridge at least 15 minutes. Juice the orange and put in a separate bowl. Mix cornstarch in with orange juice.

3. After marinating satue chicken in sauce till done. Add orange juice/cornstarch mixture and cook till sauce thickens slightly. Enjoy!

Note: Make sure the oranges/limes you use for the juice are sweet or you’ll end up with bitter chicken!