Two, or fewer

Mango Mousse

Mon, 23 Apr 2012 16:08:41 -0600

Since starting to add a green smoothie to my breakfast every day, I usually have a mango of one kind or another handy. Lately I noticed this new Champagne variety - and now I don’t bother with the other varieties any more. When fully ripe, they turn from a soft green to a deep golden yellow, and develop wrinkles (everything is sweeter with wrinkles!). The typical shelf life of this type of mango is 7-14 days - a LOT better than bananas!

The mango has such a large seed that it was too big to be carried by water or wind. So it had to be hand carried to be introduced into Africa, then Brazil, Mexico, and finally the United States in 1860. Most people are afraid to try the mango because the seed (at first glance) seems intimidating to remove. Just remember that it has a thin pit in the very core. When you slice it, try to cut slightly off center to avoid it. You cut it in half by slicing off it’s sides. There will be a little “meat” on the pit of the mango, which you can remove with your knife if you wish.

I decided to try these mangos in a dessert - and a mousse seemed like the right thing to do. The flesh of the mango has a good deal of pulp, so a good blender or food processor is necessary to make it completely smooth. A tiny bit of unflavored gelatin then works with that texture to firm it up just enough.

This is a lightly sweet, creamy spring dessert. If you want to try it with the Champagne variety of mango - they are in season until July. This recipe I came up with by combining several I found online.

Ingredients:

16 oz pureed mango (from about 2 lbs of fresh mango)
2 Tbs lemon or orange juice
1/8 tsp salt
2/3 cup sugar (+ or - to taste, depending on ripeness of mango)
1 cup heavy cream
1-3/4 tsp (one envelope) unflavored gelatin (such as Knox brand)

Directions:

Core and skin mangos and place in food processor or high speed blender.

Process until completely smooth and no pulp is visible.

Add sugar & salt to blender and process. Set aside.

Pour lemon or orange juice in shallow bowl, sprinkle gelatin over juice and let stand about 10 minutes.

Microwave just long enough to liquify the gelatin.

Add to mango mixture in blender.

Whip cream until soft peaks form.

Add mango mixture and fold in gently with a spatula until no streaks remain.

Pour into four 8-oz serving dishes, or one large bowl.

Chill. Serve with sweetened cream (or Cool Whip) and diced mango as a garnish.

Condensed Cream of Celery Soup

Wed, 11 Apr 2012 22:18:08 -0600

With any good blender, this soup is fast and simple. And it has another big advantage... you don’t have to use extreme measures to get it out of a (maddening!) pop-top can. I can’t tell you how many spatulas I have cut to shreds trying to clean out a Campbell’s can. Whose idea was that, anyway?

When I was raising my family, condensed cream soups were a staple item - so convenient to use. Added to meat, pasta, rice, etc... creamed soup was the ‘peacemaker’ ingredient to make any combination of ingredients sing.

But now, when I read labels (which I didn’t take the time to do all those years ago) - I look for other options. Making my own condensed soup helps me control the salt and additives that seem to be out of control in most canned foods today.

Not only is this soup great to use in cooking, but it’s wonderful by itself in a bowl. Grate a little cheese over the top, add croutons, crackers, etc... and it makes a great light meal.

Recipe source: adapted from tammysrecipes.com

Ingredients:

6 Tbs butter
1/2 cup chopped onion
1 clove garlic, minced (or use 1/4 tsp dried minced garlic)
5-6 ribs celery (leaves are great, don’t throw them out!)
Dash of black pepper
6 Tbs flour
1-1/2 cups water (I used chicken broth here, and skipped the bouillon)
1-1/2 cups milk
1-1/4 tsp salt*
1/2 tsp chicken base or one chicken bouillon cube
*(reduce salt to 1 tsp if you add chicken base or bouillon)

Directions:

Roughly chop onion and celery and add to a blender. Cover with water.

Pulse until evenly chopped into chunks.

Pour vegetables into strainer to drain.

Melt butter in saucepan. Add drained vegetables.

Cook and stir until onion is translucent and celery is tender (about 5-10 minutes, depending on how finely chopped the vegetables are)

Add water, milk, salt, and chicken base (or bouillon). Continue to cook and stir over medium-high heat until the soup comes to a boil.

Let boil for until everything is tender..

Place mixture in blender, adding flour on top.

Process to desired creaminess.

*If you like chunks of celery in your soup, keep a few tablespoons reserved to add after blending.

*The more you blend, the thicker the soup becomes.

If you want to skip the blender - add the flour to the cooked celery and onion, then add the milk and water/broth. This way, your soup will be creamy with visible chunks of vegetables.

Allow to cool and then use in your favorite recipes in place of canned soup. You can also freeze for later use.

Reconstitute with milk or water, but it’s also great without thinning it.

Lemon Melting Moments

Wed, 4 Apr 2012 13:05:12 -0600

The other type of Melting Moment is similar to Italian Wedding Cookies. These are lemony, and do not have nuts. And the best part is you don’t have to eat them with caution (taking care you don’t INHALE as you take a bite - NOT a good experience, as you may have experienced yourself!)

Two things help this cookie live up to it’s name. One - any cookie made with butter has to be wonderful. Two - cornstarch in the dough improves the texture from a shortbread to a silky-smooth, falls-apart-in-your-mouth experience.

But it doesn’t hurt to have a lemony, buttery filling either. That bumps them up a notch. However, next time I’m going to press the cookie a little flatter. I’m also not going to sandwich them - that yields TWICE the number of cookies and make them last longer.

You won’t see the cute little lines on the cookie that way, but that won’t matter. I might just try drizzling them with a lemon glaze instead of the fluffy filling. There’s plenty of butter to satisfy even the pickiest cookie connoisseur.

This cookie recipe is all over the web, and it’s hard to identify it’s original source... but thanks to the unselfish person who brought it out in the light!

Ingredients:

Cookies:
1 cup butter, softened
1/4 tsp salt (if using UN-salted butter)
1/2 cup powdered sugar
1-1/2 cups flour
1/2 cup cornstarch
1 tsp vanilla
Zest of one lemon

Filling:
1 cup powdered sugar (+ or -)
1/4 cup butter, softened
Juice of one lemon

Directions:

In large bowl (trust me, cornstarch can become airborne!) cream the butter and sugar until light.

Add vanilla and lemon zest.

Add the flour and cornstarch on a lower speed until just combined.

You may have an easier time of forming the balls of dough if you chill the dough briefly for about 1/2 hour.

In the meantime, preheat your oven to 300°.

Divide dough into 32 pieces by forming a log and cutting it evenly.

Roll into balls and place evenly on cookie sheets.

Press each ball with a fork until it flattens to your liking. The cookies do not spread significantly, but do allow about 1 - 2” between them.

Bake for 20 minutes. These are not meant to brown, they should be barely beginning to turn golden on the outer edges only.

Let stand until cool before filling.

Combine filling ingredients, adjusting thickness with more powdered sugar if desired. You can beat it until fluffy, or just until barely combined - depending on how thick you like it.

Spread filling between the flat sides of cookies.

You may also spread filling on each cookie by itself, not sandwiching as shown.

Makes 16 sandwich cookies, or 32 single cookies.

Single Size Cheese Souffles

Wed, 21 Mar 2012 23:15:19 -0600

My sweet mother is undergoing radiation right now - and I take her in five days a week for seven weeks. Her doctors have stressed to us that she needs a lot of protein and calories, so I’m trying to come up with some ideas. Since she is having a hard time with spicy, dry, or hard-to-chew foods - I immediately thought of this souffle.

It was a favorite of my kids when they were just beginning solid foods. It became such a hit, that they would often ask for it on their birthdays. This recipe was part of my first Foods lab at Utah State University. I was so proud of mastering it, that whenever I feel like a complete failure in the kitchen - I make it just to prove myself again.

I’ve made it with vegetables & meats added - and it’s delicious that way. But most of the time we prefer to not reinvent the wheel - we like it as is. Since it is a lighter main dish, I always made a big salad with some kind of biscuit, muffin, or bread on the side.

When the family is here in mass - I always double the recipe and put it in a deep 10” x 15” baking dish. It’s great for breakfast, brunch, or a light dinner. It can also be refrigerated before baking - great for making early in the day and popping in the oven for dinner.

Leftovers puff right up again in the microwave without drying out. Just be careful, as the microwave is unforgiving if cooked too long.

Ingredients:

1/4 cup butter (4 Tbs)
1/4 tsp salt
4 eggs, separated
1-1/3 cups milk
1/4 cup flour
dash of pepper
1-1/3 cups grated cheddar cheese

Directions:

Melt butter in a saucepan, then stir in flour, salt, and pepper. Cook till smooth and bubbly.

Stir in milk all at once, stirring till smooth.

Continue to stir over medium high heat until mixture thickens and boils.

Remove from heat and stir in cheese until melted.

Add the four egg yolks, blending until smooth.

In a separate bowl, beat egg whites until soft peaks form, not quite to stiff stage.

Add the cheese sauce to egg whites and gently fold in.

Don’t overwork the mixture - just fold until no white streaks remain.

If adding other items such as vegetables and meats - add them now, gently folding them in.

Butter baking dish - bottoms only. Souffle will not rise if the sides are greased.

Place in buttered dish - either a 9” x 13” pan, a 3 quart casserole dish, or 6 individual ramekins (about 8 oz each)

(Souffle can be covered and refrigerated at this point for a few days before baking... just remove about 1/2 hour before baking to bring to room temperature as the oven preheats)

Bake in 350° oven until souffle rises and is golden brown - (ramekins take about 30 minutes - casserole dishes take longer)

Remove and serve immediately. Souffle will fall quickly once you remove it from the oven.

Cover & store leftovers - which are easily warmed in the microwave.

Peppermint White Hot Chocolate

Sat, 17 Mar 2012 23:03:26 -0600

A good friend shared this recipe, and it is the ultimate hot chocolate. In the time it takes to warm milk on a stove, you’re practically done.

She did tell me that she tried it with mint extract, and it tasted just a little ‘off’ - so peppermint was just the right flavor.

Reduce the amounts to serve fewer (or just yourself). Since this contains extract - the flavor would seep away if you refrigerate it and reheat it later - so it’s best served just after you make it.

Ingredients:

3-1/2 cups 2% milk (or whole milk, for a richer beverage)
8 oz white baking chocolate, chopped
1/4 to 1/2 tsp peppermint extract
1/2 cup heavy whipping cream
8 spearmint or peppermint candies, crushed

Directions:

In a large saucepan, heat milk over medium heat until steaming (not boiling).

Add white chocolate, whisking until smooth.

Stir in peppermint extract, taste to adjust - adding more if needed.

In large bowl, beat cream until stiff peaks form.

Fold in the crushed candies.

Ladle hot chocolate into mugs.

Dollop with whipped cream.

Sprinkle with additional crushed candies, if desired.

Serves 6.

Easy-Serve Lasagna Rollups

Wed, 14 Mar 2012 10:03:06 -0600

There are so many things that can go wrong in putting together your favorite “take-to-your-neighbor” lasagna. Sometimes it turns out too saucy, other times too dry. It’s the most unpredictable pasta dish I’ve made. I tried so many times when my kids were young that some of them would start to cry when they found out we were having lasagna for dinner again (yeah... you know who you are!)

When I finally ‘got it right’ - then the kids left home! And you don’t make lasagna when you live alone (or you’ll have leftovers till the cows come home - or maybe those kids!) But I still crave a good lasagna occasionally.

When I saw this idea for roll-ups, it didn’t say anything about it being easy to portion out and serve. But it seemed to make sense that it would be. The thing that makes it tricky to serve lasagna (let alone assemble it) - is all those layers. Keeping them aligned correctly in the pan, then moving them onto a plate without everything falling apart is quite a process. The stars need to be aligned so you can get it on a plate without it oozing all over the place.

One key to easy assembly is making sure the noodles are fairly dry and the filling is not too warm. Then everything adheres long enough for you to roll them up without it squeezing out. The photos will show you a few tricks you may not have thought of - (I learn something every day)

From one recipe I was able to make four individual portions (for me), and a larger pan that would serve six (for when the kids ‘drop by’) This freezes well and is great to keep on hand.

Recipe source: adapted from stickygooeycreamychewy.com

Ingredients:

9-12 uncooked lasagna noodles
1 quart marinara sauce
1 lb ground beef (or veal, or Italian sausage)
1 15-oz container ricotta cheese
2-3 cups fresh spinach, chopped (or one 10-oz pkg, thawed & squeezed)
1 tsp dried basil (or 2 Tbs fresh chopped basil)
2/3 cup parmesan cheese, divided
2-3 cups shredded mozzarella cheese, divided
1 large egg, lightly beaten
salt & pepper to taste

Directions:

Cook lasagna noodles in boiling, salted water with 1 Tbs oil added to prevent sticking. I cooked mine according to the package directions - about 10 minutes to al dente stage.

Drain, and arrange noodles in a single layer (to prevent sticking) on a paper towel lined baking sheet. Allowing the noodles to dry slightly will help the filling to stay put when you roll them up.

If using fresh spinach, roughly chop it and place in skillet. If using frozen spinach, thaw it and squeeze dry. Set aside.

Saute meat with the fresh spinach (if using) until no longer pink. Place mixture in a strainer to drain fat and allow it to cool.

Combine cooled meat mixture, ricotta, spinach, basil, 1/3 cup of the parmesan cheese, 1 cup of the mozzarella cheese, the egg, and salt & pepper in a bowl - mixing well.

I use my spatula to roughly divide the filling mixture into the number of portions I need to fill the number of noodles I’ve cooked.

Place noodles on a paper towel. This sounds strange, but it made it so easy to roll - the noodles stayed put and didn’t slide around as I filled them (not to mention the cleanup was easy too)

Try not to put more than 2-3 Tbs filling in each noodle - as it becomes trickier to roll if you do.

Ladle about 1 cup of the marinara sauce into the bottom of your baking dish, spreading it out to cover. If you are using individual dishes, put a few teaspoons sauce in the bottom of each.

Gently roll filled noodles and transfer to the baking dish, seam side down on top of the marinara sauce. They will bake better if you fit them snugly against each other.

If you are placing them individually, make sure the dishes you use are fairly close to the size of the rolls so they don’t unwind as they bake.

When all the rolls are in place, ladle the remaining marinara sauce over the top, covering the rolls completely.

Sprinkle with remaining parmesan cheese.

Sprinkle remaining mozzarella evenly over the rolls.

Cover tightly and bake at 350° for about 30 minutes. Remove the foil cover and bake for an additional 15-20 minutes until browned and bubbly.

Let stand for about 5-10 minutes before serving to “set”.

*Note: If you refrigerate before baking - allow additional baking time. If freezing, allow to thaw before baking.

If freezing, individual sizes fit well in a quart-size ziploc freezer bag.

Ultimate (Gluten-Free) Brownies

Fri, 2 Mar 2012 23:15:51 -0700

I don’t know much about David Lebovitz - other than he is in an entirely different league than I am when it comes to cooking. This man has become a household word in the food blogging world. I shouldn’t have been surprised that his gluten-free brownie recipe would be amazing.

Every time I shop, I’m noticing more and more mixes and prepared foods catering to the gluten-free group. I have a real fear (and dread) that I may have to deal with that someday, but I try to look the other way and hope I dodge that bullet.

But I now have ONE gluten-free recipe in my arsenal that I can make for these friends - and be pleased with the result. These are so delicious. They are super moist, fudgy, and made with ingredients that most of us already have in our kitchens.

Mr. Lebovitz stresses that you MUST beat the batter (I did it by hand) for at least a full minute to make it smooth and creamy. If you cheat and think you will get good results without this arm workout - you’ll end up with a grainy mess. He used a saucepan on the stovetop, where I used my microwave and ONE BOWL, start to finish.

And... if you choose to leave out the nuts - I have to admit that I think you are really missing out. I read somewhere that 29% of all people hate nuts in their food. I think it keeps things interesting... wakes you up so you can enjoy the sweetness in baked goods. Contrast is a good thing.

I’m warning you. Keep two brownies for yourself, and give the rest away!

Recipe source: adapted from davidlebovitz.com

Ingredients:

6 Tbs butter (salted OR unsalted - see note below)
8 oz bittersweet or semisweet chocolate (I used plain semisweet chips)
3/4 cup sugar
2 large eggs
1 Tbs unsweetened cocoa powder, natural or Dutch-process
3 Tbs cornstarch
1 cup nuts, toasted & coarsely chopped (optional)

Directions:

Line the inside of an 8” square baking pan with parchment or foil. Lightly grease it. Preheat oven to 350°.

Melt the butter first in a microwave.

Add the chocolate and heat for an additional 30 seconds on 50% power. Remove and stir until chocolate completely melts & is smooth.

Stir in the sugar, then the eggs - one at a time.

Add the cornstarch and cocoa powder. Using a whisk, stir the batter vigorously for at least a minute, or until the batter is no longer grainy and is nearly smooth.

The batter will pull away from the sides of the bowl easily when you have beaten it sufficiently.

Add the nuts, then scrape the batter into the prepared pan.

Bake for 30 minutes, or until the brownies feel just set in the center. Do not overbake.

Remove from oven and let cool completely before removing from the pan and slicing. (Using parchment or foil makes cutting very easy)

Fresh Green Herb Butter

Sat, 25 Feb 2012 14:06:47 -0700

I like garlic bread as much as anyone, but (frankly) it’s just butter and garlic. Not too interesting, just good. I remembered my mother making this when I was a teenager, and it took a while to track it down.

The original proportions were quite heavy on the basil and parsley - and no garlic at all. I was trying to come up with an easy bread to serve to the LDS Missionaries of the Salt Lake City South Mission. Although missionaries appear to be big strapping men, they are young and (at times) their recent teenage tastes return. In other words - I knew at least some of them would have issues if they saw too much green in their bread.

I adjusted the recipe by adding garlic, and trimming down the basil and parsley. It was perfect. Everyone loved it (and inhaled it - why am I not surprised?) That probably had to do with the fact that missionaries don’t turn down an opportunity for home cooking - they never know where the next meal is coming from.

Later I made this for dinner with a group of Relief Society leaders in our Stake. We were having a soup buffet, and I set out the butter (by itself) next to sliced baguette bread. It was wonderful on cold bread, where I had assumed it would only be for hot bread.

Today I had an extra red potato on my kitchen counter. I popped it in the oven while I baked bread, and it took about an hour to soften. I split it open and fluffed it - then added this butter to melt. It was heavenly. My favorite of all.

I had someone ask if it was all FRESH herbs. No - it’ not. The finely diced green onion seems to reconstitute the dried basil and parsley, making them look fresh as well. But if you have all fresh (not dried) - go for it, I’m sure it would be even better!

Recipe source: adapted from a recipe by the Parkinson family

Ingredients:

1 stick (1/2 cup) butter, softened
1 Tbs finely chopped green onion (the tender green tops only)
1 tsp dried parsley flakes
1 tsp dried sweet basil
1/2 tsp garlic salt

Directions:

Whip together all the ingredients, making sure the butter is well softened beforehand.

Spread on sliced french bread (about 1” thick).

Stack slices together and wrap in foil.

Bake at 325° for about 30 minutes - or until hot.

Serve immediately.

* This is also wonderful served on baguette bread. Try it on baked potatoes as well.

Pan-Seared Chicken Breast

Fri, 17 Feb 2012 12:00:54 -0700

I’ve become a fan of America’s Test Kitchen - a PBS cooking show that features bow-tie clad Christopher Kimball (he could be a brother to Mr. Rogers) - and his staff of ingenious cooks who approach cooking problems like detectives. Once I got over Mr. Kimball’s very goofy demeanor, it started to grow on me. I DVR every episode and watch them when I grow tired of cooking - which rejuvenates me.

One recent episode featured a different method of cooking the new American standard - boneless, skinless, chicken breast. Without skin or bone - this tender meat can easily be sacrificed if you aren’t careful.

Three steps help this recipe work. One - salting the meat so it retains moisture. Two - “parcooking” the breast briefly in the oven, then finishing it off on the stovetop. Three - “velveting” to create a protective layer that browns it beautifully without toughening it.

For this to work well, you can’t be distracted (good luck with that!) - or the meat will overcook in just minutes. It’s not a fix-and-forget meal, but when done properly - yields a very moist breast with a crisp and brown outer crust.

Recipe source: adapted from America’s Test Kitchen

Ingredients:

4 boneless, skinless chicken breasts ((6-8 oz each)
2 tsp kosher salt
1 Tbs vegetable oil
2 Tbs butter, melted
1 Tbs flour
1 tsp cornstarch
1/2 tsp ground black pepper
Pan sauce (instructions below)

Directions:

Using a fork, poke (deeply) the thickest half of each chicken breast at least 5-6 times. Evenly sprinkle each breast with 1/2 tsp kosher salt (or 1/4 tsp regular salt)

Place chicken in a 9” x 13” baking dish, covering tightly with foil.

Place in preheated 275° oven and bake until the thickest part of breast registers 145-150° - about 30-40 minutes. Chicken will still be pink in the middle. Retain juices in pan.

Remove the coagulated chicken juices that adhere to the meat.

Transfer chicken to paper towel-lined plate and pat dry with paper towels.

Heat oil in a 12” skillet over med-high heat until barely smoking.

While pan is heating - mix together the melted butter, cornstarch, flour, and pepper till smooth. Brush on one side of chicken breasts.

Place chicken in skillet, coated side down, and cook until browned - about 3-4 minutes. While browning, brush remaining mixture over uncoated side of chicken.

The hot butter will foam slightly, which is normal.

Use tongs to flip chicken and reduce heat to medium.

Cook until second side is browned - about another 3-4 minutes. Do not overcook!

Remove to large plate and tent with foil.

Prepare pan sauce by adding minced onion or shallot as desired to drippings in pan. Add 1 tsp flour to make a roux. Add 1 cup chicken broth (and reserved juices from pan). Stir in 1 Tbs lemon juice and 1 Tbs butter to finish sauce. At last minute, add chopped parsley or chives. (As you can tell, I used dried chives - not as colorful, but very good)

Pour over chicken breasts and serve immediately.

Lisa’s Sausage Soup

Mon, 13 Feb 2012 15:44:59 -0700

It’s been a tradition in my husband’s family to get together on New Year’s Eve for a soup party. My sister-in-law, Lisa - always brings this soup. It wouldn’t be New Year’s without it. But I crave it more than once a year... February is perfect.

I love it because it’s not a boring soup - it gets your attention, making you wonder “what’s IN this?” At the same time, it doesn’t send you running for a glass of water to cool off either. I also enjoy it because I can use (and rotate) my storage supply of canned tomatoes and beans.

If you’re a garlic-lover, it wouldn’t hurt to add either garlic salt - or the real deal. But it’s just delicious without. This makes a small “manageable” batch - to serve about six to eight. I make it just for myself and it keeps for at least a week - but I like to share it in the winter.

The bright green pepper, yellow corn, and scarlet red tomatoes are an explosion of color - just what you need for a dull, dreary February day.

Recipe Source: Lisa Petersen

Ingredients:

16-oz package of Jimmy Dean SAGE sausage
(you could substitute another flavor, but why?)
1 quart jar of whole tomatoes (or canned plain tomatoes - any kind)
1 green pepper, seeded and diced
2 cups frozen sweet corn (or large can sweet Niblet’s corn)
1 15-oz can kidney beans, drained & rinsed.
Salt, pepper, and garlic salt to taste.
Extra water, as desired

Directions:

Crumble sausage in heavy kettle.

Add green pepper, and saute until meat mixture begins to brown.

Drain fat (if desired) - mine didn’t appear to have ANY extra fat.

Add tomatoes (run a knife around the bottle to pre-chop them first)

Add kidney beans and corn.

Bring to a boil and simmer on low for about 30 minutes to develop flavors.

Correct seasonings by adding salt, pepper, and garlic salt as needed.