A circuitous route (as usual) brought me to this recipe for Dutch Celery Apple Salad. I was riffling through “Dutch Feast,” by Emily Wight when I came across a recipe for Celery Salad. Aside from the rather mundane title, It sounded crisp and interesting, what with the inclusion of a sliced green apple. But it also included fresh tarragon, and the thought of going to the grocery store in the snow and spending $2.99 for some limp and bruised tarragon tightly packed in a little plastic container did not appeal. So I went online and found a version at myrecipes.com that sounded doable, made it, and my husband Jim loved it. This doesn’t always happen. But the combination of crisp celery, sweet apple, tangy onion and fresh lemon juice with the green note of parsley is delicious and a bit surprising. So here is the recipe, including some of my own twists and turns.
Dutch Celery-Apple Salad
2 tablespoons extra-virgin olive oil
the juice of one lemon
finely grated peel of one lemon
1/4 teaspoon Kosher salt
1/4 teaspoon freshly grated black pepper
2 cups peeled and thinly sliced apples
2 cups sliced celery
1/4 cup chopped parsley
1/3 cup thinly sliced red onion
Combine the first five ingredients in a bowl, and then add the remaining ingredients. Toss; taste, and adjust seasoning if needed.
It was 24 below last week, or was it 27 below? Either way, I found myself bundling up and thinking about soup, chili soup, to be exact. I had seen the recipe in Low-Carb Slow & Easy (a crockpot cookbook) by Frances Towner Giedt recently, and it was filed away in the back of my mind ready for just such chilly, or is it chili? weather.
I love using my crockpot–there’s that smug feeling you can have all day that dinner is ready–and I’m always on the lookout for good crockpot recipes. So I made the soup, and it was good, but a bit on the bland and weak side, and chili soup should not be bland! So yesterday I went to work and beefed it up, so to speak. It burbled quietly all day, I felt smug, and we had it for supper. Even though the temperature had soared to 43 above, its spicy warmth really hit the spot. Here is the recipe.
Chili Soup
one pound ground beef
1 onion, chopped
1 green pepper, chopped
1 garlic clove, crushed
1 8-oz. can tomato sauce
1 14-1/2 oz. can diced tomatoes
1 15-oz. can kidney beans, drained
4 teaspoons chili powder
1 teaspoon dried oregano
1/2 teaspoon ground cumin
one teaspoon salt
1/4 teaspoon black pepper
2 cups beef broth
Brown the ground beef in a skillet, and then add the chopped onion, green pepper and garlic. Cook until vegetables are softened. Transfer mixture to your slow cooker. Stir in the tomato sauce, diced tomatoes, the beans, chili powder, oregano, cumin, salt and pepper. Then pour in the beef broth and stir. Cook on LOW for about six to eight hours.
To serve, ladle soup into bowls and top with any or all of the following: sour cream, grated cheese, sliced limes, sliced carrots, chopped cilantro.
Making notes:Â Â I wish this could be made without browning the beef and vegetables first, but I think the beef would end up as lumps in the bottom of the pot, and it just tastes better browned first. With the chili powder, this is a slightly spicy chili, but you can add hot pepper, as well. I also sprinkled the soup with a Turkish red pepper, which adds heat and flavor. By the way, the Muir Glen organic tomato products were noticeably fresher and tastier than other brands. I was a little surprised, to tell the truth. Definitely would purchase them again.
I hesitated to offer this recipe, because it’s just a humble chili soup. But it’s the kind of thing that can go into your regular recipe rotation–it’s delicious, easy, inexpensive, and works all year round, not just on cold days. In the summer, you could keep your kitchen cool with this, and serve with cold beer. And you can add your own creative toppings!
Meanwhile, I’ve been keeping busy with nature journaling. Here is my latest page, all about hairstreak butterflies. I invite you to please stop by my blog, called My Illinois Nature Journal, for more pages! Peace to you. Fran
I’ve gone the low-carb route, and the sailing has been pretty smooth. I’ve found that the fewer carbs (bread, potatoes, rice, etc.) you eat, the less you want. It’s a bit mysterious, but that’s how it has worked for me. I can look at a basket of warm bread set on the table at a restaurant, and remain unmoved. Potatoes? Don’t need them. Rice? Nope. Pasta? A dim memory.
There is one thing, though, that I have been craving, and that’s pizza. A nice crispy crusted pizza with mushrooms, stringy melted cheese and sausage. I thought having such pizza was impossible until I discovered this recipe for Donald’s Deep-Dish Pizza Quiche in “The Low-Carb Gourmet,” by Karen Barnaby. A rich egg custard layer serves as the pizza crust, and then the cheese, mushrooms and sausage are layered on. It’s so good!
I have, though, with apologies to Donald, lightened the recipe up considerably. It called for whipping cream and a ton of cheese, and the first time I made it, it was almost too rich. My version here is still delicious, but way more digestible.
Deep-dish Pizza Quiche
4 ounces neufchĂ¢tel cream cheese, softened
4 eggs
1/3 cup milk
1/4 cup grated Parmesan cheese
1 tablespoon finely chopped green onion
1/2 teaspoon dried oregano
dash of salt and pepper
1 clove of garlic, put through press
2 cups grated “Italian” cheese
1 8-ounce can tomato sauce
1 4-ounce can sliced mushrooms
1/2 to 3/4 pound of Italian sausage, cooked
Preheat oven to 350 degrees. Butter a 13 x 9-inch Pyrex baking dish.
In a medium-size bowl, with a hand mixer, blend together the softened cream cheese and eggs until smooth. Add the milk, Parmesan, green onion, garlic, oregano and the salt and pepper.
Scatter one cup of the cheese in the prepared baking dish. Pour the egg mixture over the cheese, and bake for 15 to 20 minutes, or until firm.
Turn the heat up to 425 degrees. Spread the baked egg custard with the tomato sauce. Scatter the cooked sausage and mushrooms over the top. Cover with the remaining one cup of cheese. Return to the oven and bake for another 10 to 15 minutes, or until cheese topping is melted and browned. Let it set for 5 to 10 minutes before cutting.
This recipe for Black Bean Brownies–bear with me for a moment–popped up as I mulled over what to eat for dessert when eating low-carb. Dessert is a surprisingly important part of a meal, at least for me, as a good meal with dessert can be an oasis in the workaday world.
Black Bean Brownie recipes have been floating around for years, as they really surprise people as to how good they are. This recipe is an amalgam of a number of recipes. How does it qualify for low carb eating? The protein and fiber of the beans slow and lessen any insulin spike after eating. And honey has a lower glycemic rating than sugar, meaning that it raises your blood sugar more slowly than sugar. So the calorie count of one of these brownies is not lower than a “regular” brownie, but it’s way easier on your health.
The proof is in the pudding, and I can say that these are absolutely delicious–no discernible bean flavor and with a wonderfully light, moist almost mousse-like texture. So that is why I called this post “Delicious Brownies,”–because they are! And healthy, but don’t hold that against them. Here is the recipe:
Black Bean Brownies
1 15-ounce can of black beans, drained and rinsed
1/2 cup honey
1/3 cup cocoa powder
3 eggs
2 tablespoons vegetable oil
2 teaspoons vanilla
1 teaspoon instant coffee powder
pinch of salt
Heat oven to 350 degrees. Butter an 8 x 8″ metal baking pan, or line with parchment.
Combine all the ingredients in a blender and blend until smooth. (To do this, blend the mixture for 30 seconds, and then pause to scrape down the sides of the blender. Then blend another 30 seconds.) The batter will be thin. Pour into the prepared pan, and bake for 20 minutes, or until just set. Allow to cool in the pan before cutting into 16 squares.
Baking notes:If you are looking for a cake-like brownie, this may not be for you, since the texture is like a very light, moist fudge.
By the way, my husband Jim, who was diagnosed with diabetes last April, has to test his blood every day, and after eating one brownie and clementine, his test showed no insulin spike. Through eating low carb and exercising, he has brought his numbers below diabetic level. Yay!
Just a side note: To make the knitted doily shown in the first photo above, use instructions from my post on April 24, 2015. It’s fun!
Also, you are invited to check out my new blog, called My Illinois Nature Journal. Latest post: Keeping a Nature Journal. Learn how to begin nature journaling! I offer a post full of examples from my own journal to help you begin. See a page below. Peace to you. Fran
This being December 28, a day that dangles listlessly from the calendar, being neither here nor there in the old year or the new year, and this being that I’m in Illinois on a grey day with cold drizzling rain that falls remorselessly, I’ve decided to travel to Morocco. Not really, of course, but in my mind’s eye, floating on a cloud. I’ll be traveling by way of a wonderful cookbook called “Orange Blossom & Honey,” by John Gregory-Smith. (I also recommend his “Mighty Spice Express,” cookbook, to learn about exotic spices.) He had stopped at a little roadside cafe in a mountain pass in the Atlas Mountains (they extend across northwest Morocco), and had this salad along with lamb cutlets. The thought of the little cafe in the mountain pass fired up my imagination, and soon I was back from the store with the salad ingredients. It really is a good Middle Eastern-type salad sparked with the crunch and sweetness of glistening ruby pomegranate seeds. Here is the recipe, which includes a few of my changes:
Atlas Mountain Salad
1 red onion, finely chopped
juice of a lemon
2 tomatoes (see instructions for preparing these)
1 “hothouse” cucumber, peeled and finely chopped
1 red pepper, seeded and finely chopped
seeds from one pomegranate
3 tablespoons of olive oil
small amount of chopped parsley or cilantro
sea salt
Put the chopped onion in a small bowl, and add the lemon juice with a pinch of salt. Stir. This will wilt the onion a bit. Put aside while you prepare the other ingredients.
Put the tomatoes, cucumber, pepper and pomegranate seeds in a serving bowl. Add the prepared onions with their juice, olive oil and a pinch of salt. Mix well. Garnish with the chopped parsley or cilantro.
Making notes:Â There is a lot of peeling and chopping in this recipe and you may wonder if it’s worth it. It all depends on your point of view. From my standpoint, assembling the vividly colored vegetables, immersing myself in the fresh smells and textures during preparation, and taking a mental trip to Morocco was fun. It’s my form of meditation. And, we had a delicious, fresh-tasting salad, which I served for dinner with homemade baked sweet potato chips and grilled chicken sausages. We had peaches for dessert (purchased frozen peaches that microwaved until warm). And wine. So it was a good meal, and the otherwise grey afternoon flew by.
Baking is always an adventure, but some recipes provide more thrills and chills than others. Case in point in this recipe for Cheese Straws that I ran across in the Fannie Farmer Cookbook. I had been invited to a Christmas gathering, and had been mulling over what to bring. The Cheese Straws in the Appetizer chapter sounded good–there would be lots of Christmas cookies to eat at the party, so something not sweet sounded like a good idea. And, they could be made ahead. Cheese Straws it was!
Minutes into the recipe I was sweating. It called for 1/4 pound of butter, and the dough was not coming together. It would never come together. I did a Google, and, sure enough, found another blog regarding this recipe–the unfortunate baker added water to the dough to help it come together. I know that in baking, water + flour = glue, so instead of water, I tossed in another stick of butter. Couldn’t hurt! This did come together, perfectly, and I realized there had been a typo. But all’s well that ends well! The straws were crispy and sharp with the Cheddar cheese. So good, that I’ve made them again–they will be perfect for an upcoming bake sale, and will make nice small gifts. Here is the (updated) recipe.
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Cream the butter until light; add the flour, cayenne, cheese and salt. Roll out on a floured surface, and cut into strips 5 inches long. Place on the prepared baking sheet and bake for 6 to 8 minutes, or until golden.
This little sparrow seems to be saying “Merry Christmas,” and that is my wish to you. Peace to you. Fran
This is an early visit, and St. Nicholas will be dropping off recipes, not presents. These are not new recipes, but rather, the best kind–old recipes. Tried and true old chestnuts. I have searched the archives of my blog, and have come up with the best of the best for you to consider making for the coming holidays.
The first recipe is for Glittering Shortbread Stars. I have made this recipe a dozen times, and it makes the best and easiest shortbread cookie you could wish for. The dough doesn’t need chilling, and is easy to roll out. I’ve made it into stars, but also into llamas. Go for it!
Lumps of Coal are fun and easy to make. They are crunchy with a fudgy interior. Also, they are great conversation pieces, and go well at Christmas bake sales.
When you have to bake, but don’t really want to or are in a hurry, Almond Cookie Brittle shows up to help. No rolling out or elaborate shaping. And the cookie is crisp and delish.
Moist, old-fashioned cookies, Brown Sugar Cranberry Cookies are like something Red Riding Hood would carry in her basket as she walked innocently through the deep dark forest.
Melt-in-Your-Mouth Cranberry Pie maybe isn’t for Christmas dinner, but instead, for the day after Christmas–along with the turkey sandwiches. Easy and good, and a way to keep the celebration going.
Moist, spicy and delicious, and yes, more cranberries! Here is a recipe for Cranberry Gingerbread. Can be made a day or two or three ahead.
More cranberries! There’s something so perfect about them for Christmas. Here is a Fresh Cranberry Pound Cake, so pretty when sliced. Also can be made ahead.
Buttery and cinnamon-y–Jan Hegels are nice Christmas cookies. Can be made ahead and kept in a tin.
Okay. Even more cranberries! They are delicious in these Cinnamon-Frosted Applesauce Cranberry Cookies. A bit similar to the above Brown Sugar Cranberry Cookies, but these are glazed with a nice frosting, and are incredibly moist.
Find more good Christmas baking recipes by looking in the Something for (almost) Nothing recipe archives, in the “Decembers” of each year. Also find Christmas crafts such as the Squirrel Garland, found along with the above Cinnamon-Frosted Applesauce Cranberry Cookies. Peace to You. Fran
Hi! Before we get to the delicious Baked Chile Chicken recipe, I’d like to mention that my new blog, called “My Illinois Nature Journal,” is up and running. Hope you can stop by, take a look, and sign up (at bottom of page) to receive notifications of new posts. Today’s post is about house sparrows, plentiful in Illinois as they are everywhere else! I have a page of sparrow watercolors, plus a photo. They are surprisingly individual and interesting little birds.
Ok. Back to the delicious Baked Chile Chicken recipe! I am always seeking ways to make the ubiquitous chicken breast as tasty as possible, and I think this recipe does it. It’s easy (no frying, just stick it in the oven) and delicious (bright with the flavors of chile powder and garlic). Also, I add a whipped honey butter mixture to serve on top. (More about this later.)
Here’s the recipe:
Baked Chile Chicken
4 chicken breast halves (bone in)
3 tablespoons extra virgin olive oil
1-3 cloves garlic, pressed
2 teaspoons chile powder
1 teaspoon garlic powder
salt and pepper
Note: The idea for the whipped honey butter comes from a Chicago restaurant, which serves the butter on top of fried chicken. The combination is delicious, but for the home cook, baking the chicken is so much easier than deep frying.
Hi Everyone. When I last posted I mentioned that I would moving over to a new blog and discontinuing “Something for (almost) Nothing.” So I’ve been working on the new blog, which is called “My Illinois Nature Journal.” It’s all about the natural world of Illinois–the birds, the butterflies, wildflowers and more. Creating a new blog is like building a house, and I’m finally at the point where I’m hanging the curtains and sweeping up the sawdust–it’s almost ready. But meanwhile, I keep coming across new, great, useful recipes and I want to share! So it looks like I’ll will go forward with “Something for . . .” adding new recipes when something irresistible comes along. And by next week, I will post a link to My Illinois Nature Journal.
So meanwhile, I have found a great salsa recipe to share. It’s from an excellent cookbook called “Nopalito: a Mexican Kitchen,” by Gonzalo Guzman, and is called Salsa Frita de Arbol. I’ve been cooking low carb, and looking for quick, flavorful additions to our dinner menu, and salsas fill the bill. (Jim has lost 30 pounds, and I have lost 20 eating the low carb way–we are converts!) Here is the recipe, which I’ve adapted a bit.
Salsa Frita de Arbol
2 tablespoons extra virgin olive oil
2 dried arbol chiles, stemmed and seeded
1 clove of garlic, put through a garlic press
2 cups canned diced tomatoes and their juice
or a 14.5 ounce can
salt
In a small skillet, heat the oil over medium heat. Add the chiles, turning occasionally until they are dark red, about 30 seconds. Transfer the chiles to a plate. In the same hot skillet, saute the pressed garlic, stirring so it won’t burn. Add the tomatoes and and salt and bring to a simmer–let cook for about 10 minutes.
Allow the mixture to cool off a bit, and then puree in a blender (see safety cautions below) until smooth. Taste and add salt. Can be served warm or cool.
Sriracha Hot Chili Sauce is having a moment now–you may be familiar with its red bottle emblazoned with a rooster, and its jaunty green cap. It has long been a cult favorite, I think because of the cute bottle, but, also, for a hot sauce, it’s not super hot. At any rate, the other day, while wandering through a thrift store, I found a 97 cent copy of “The Sriracha Cookbook,” by Randy Clemens and quickly found myself wanting to add Sriracha to everything.
This all leads up to why today’s post is about a Fluffy Sriracha Dip. Why is this dip so fluffy? Well, when I went to the store to buy goat cheese, which is one of the ingredients, I accidentally purchased spreadable goat cheese. This recipe started as a Sriracha cheese log, but because of the spreadable goat cheese, it ended up as a delicious, fluffy dip. And so new dishes are discovered. Who needed a cheese log, anyway? The dip is spicy hot–but not incendiary–and creamy with a green herbal note. So good with fresh cut-up veggies. Here is the recipe. (Don’t freak out about the fresh herbs–more about them later.)
Fluffy Sriracha Dip
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh parsely
2 tablespoons chopped fresh chives
1/2 teaspoon freshly ground black pepper
1-8 ounce package Neufchatel cream cheese, at room temperature
4 ounces spreadable goat cheese, at room temperature
3 tablespoons Sriracha
1 clove garlic, put through garlic press
In a small bowl, combine the chopped herbs and the pepper. Toss together.
In a larger bowl, combine the cream cheese, goat cheese, Sriracha, garlic and most of the herb and pepper mix. Mash with a fork until evenly blended.
Scrape into a small bowl, and serve with cut-up fresh veggies.
Making notes: As I’ve mentioned, the fresh herbs are optional. The parsley, green onion mix will work fine. Also, this dip is all about the Sriracha hotness along with the creamy texture, so, again, don’t sweat the herbs. If you can only find “regular,” not spreadable goat cheese, make a cheese log! Either way, it’s good.
Standing in the sunny garden this morning, I’m aware that we are in bee season. There are bumble bees, honey bees (not sure, but I think so), and many smaller bees, all gathering pollen while the sun shines. The butterfly is our last Monarch, released a few days ago. I will miss them! Peace to you. Fran