Pimiento Cheese

I have finally figured out what to do with all the peppers that multiply in my crisper drawer so quickly.  The bell peppers never last long.  I know those have no spice and they get through into a variety of things---beans, fancy tuna salad, sloppy joes.  However, there's a whole group of peppers that show up in my box that aren't bell peppers and don't tend to have any spice.  These tend to be the longer peppers--orange or light yellow in color, occasionally red.  Every once in a while they may have a slightly mild spice, but that is rare.  I don't risk it though by cooking them in sloppy joes or other foods I know the kids I love.

Those peppers, the mystery ones with not much (any) spice become pimiento cheese.  I know this is my second pimiento cheese recipe.  This is the good recipe.....the roast your own peppers recipe with not a lot of mayo and lots of cheddar cheese.  For good measure, toasted pecans are also added.

Curtis, Isaac and I love this recipe.  M hasn't wanted to try it, so I haven't encouraged her (nope, I don't want to share).  I think I have kept J in the dark knowing about it's existence as well, because there's a good chance he'll like it, too.

Homemade Pimiento Cheese
adapted from farmhousedelivery.com/blog

1 lb grated cheddar
4 - 6 sweet peppers (the long, slender, multi-colored assortment, not bell peppers)
2 small hot peppers, minced (purely optional--I omit since Isaac likes this recipe)
1/3 c pecans, toasted and chopped
1/4 - 1/2 c mayo

Roast the sweet peppers (not the spicy peppers though).  I prefer to do this on a gas grill.  Brush each pepper lightly with oil and place on hot grill.  Turn occasionally, until all sides are lightly charred.  This can also be done on the top of a gas stove (directly on the flame) or in the oven.  Once all sides are charred (will probably take 8 - 12 minutes or so on the grill, depending on how hot your grill is), place in a bowl and cover.  Allow to steam for 10 minutes or so.  With the blunt side of a knife, gently scrape charred skin off of the peppers.  Remove the seeds.  For best taste, do not rinse the peppers.  Chop the peppers.

In a medium to large bowl, combine the cheddar with the roasted, chopped sweet peppers, the minced hot peppers, pecans, and 1/4 c mayo.  Taste and add more mayo if you need a bit more (I love mayo, so I usually need a bit more...always a bit more mayo).  Season to taste with black pepper.

Serve with crackers or make into sandwich.  I like to make grilled pimiento cheese sandwiches.  It's also really good with a slice of prosciutto.

Wholesome Blueberry Muffins

There is definitely no confusing these muffins with cupcakes.

I've found sometimes that line is close to indistinguishable.  For example, at grocery stores, I can buy chocolate chocolate chip muffins (and I even make a mean version of these), chocolate cherry hazelnut muffins, strawberry and cream muffins.  They have close to the same, light crumb as cupcakes, they are just missing the icing.  I've also made blueberry muffins which were a nice light yellow in color that my husband harassed me for being cupcakes.  The handheld pastry definitions seem to blur easily....cupcakes masquerading as muffins because they lack frosting,  muffins masquerading as scones because they are triangular.  (I've had these fabulous "scones" at the farmers market that have the texture of muffins, but are triangular.  If Brits saw those, I know they would be appalled and believe even more that us Americans are nuts.)

But I have digressed so far.  These muffins are not cupcakes.  They can not disguise themselves as scone if they shifted shapes.  They are muffin.  They are a little ragged on top.  In my efforts to make my food that I eat matter more, I took a basic Moosewood muffin recipe and changed the grains a bit---substituting part of the white flour for whole wheat flour and hemp seeds.  I used less sugar than most people would.

Verdict.  Pretty good.  Rather addicting in fact.  The first bite is a bit of surprise because these aren't overly sweet and have a very nutty flavor because of the hemp seeds.  However, once we each finished our first one, all four of us (the boys, a neighbor boy, and myself) had a second and a third one.

Of course, you could just use 2 c of white flour or throw in flax seeds instead of hemp seeds or just increase the amount of whole wheat flour.  You could also use 3/4 c of sugar.  Additionally, you could substitute other fillings as you desire--they should just equal 2 cups.  As you can tell, this recipe is more of a template than formula.  Play around until you find your ultimate morning muffin that may even leave you feeling a bit good about yourself.

This makes 12 regular sized muffins.

Wholesome Blueberry Muffins
based off a recipe from Moosewood Restaurant New Classics

1 1/4 c all-purpose flour
1/2 c whole wheat flour
1/4 c hemp seeds
1 t baking powder
1/4 t baking soda
1/4 t salt
1/4 t cinnamon
1 c frozen blueberries

6 T butter, at room temperature
1/2 c sugar
1 egg
1/2 c plus 2 T milk
1/2 t vanilla
1 c pecans and/or walnuts, chopped

In a large bowl, whisk together the flours, hemp seeds, baking powder, baking soda, salt, and cinnamon.  Gently stir in the blueberries (flour on the blueberries before mixing with the wet ingredients prevents them to sinking to the bottom of the muffins).  In a separate medium bowl, cream together the sugar and butter until smooth, using an electric mixer.  Beat in the egg, then add the milk and vanilla.  The mixture will probably look lumpy and curdled (from the cold milk hitting the warmer butter).  Using a rubber spatula, fold in the nuts.  Add the wet ingredients to the dry ingredients  and fold together with a rubber spatula, being careful not overmix and break up those lovely blueberries.  Spoon about 1/3 c batter into each greased or paper lined muffin tin.  Bake in a preheated 350 degrees oven for 30 - 35 minutes.

Enjoy.

Sweet and Spicy Party Mix

I don't like party mix.

This is a bit of heresy in my family.  Party mix was a part of winter.  My parents would make roasting pans full of party mix, store in the huge (gallon or 2 gallon?) glass jars.  Their recipe, which they dubbed Marty Pix had every kind of imagineable Chex (for the 80's--I think 4 different kinds), cheerios, peanuts, pretzels, lots of Worcestershire sauce, and, when my mom would given in, bacon grease, among other things.

I didn't like it.  Every winter, my dad and I would have the conversation that went something like this:  "You really don't like party mix?  Why?"  Every winter.  It was part of the changing of seasons and shortening of the days.  I think in those instances my dad wondered if I was really a Guengerich.

This year, I found a recipe.  Against my better judgement I decided to try it.  Wouldn't you know it, I liked it!  It didn't use any chex or cheerios.  It had no bacon grease.  I discovered I could buy nuts in bulk and control the amount of different kinds of nuts, going light on the peanuts and heavy on almonds, pecans, and walnuts. I loved this party mix.  I ate a whole batch almost single handedly while working on our Christmas cards/letters.  I don't dislike party mix.  I just dislike chex, cheerios, and peanuts doused in worcestershire sauce and salt.

The flavors are more subtle.  I could taste the Crispix and pretzels.  I noticed the different kinds of nuts.  There was an occasional spicy bite (if I made this and didn't want to share with the kids I would up the cayenne) interspersed with some sweet tastes.  I love it.

It's still January.  The Super Bowl is coming.  I think I may just need to make another batch or two for that occasion!

This makes 8 - 9 cups.

Sweet and Spicy Party Mix
from merrill on food52.com

5 c Crispix
1 1/2 - 2 c mixed nuts (buy in bulk if you want to control the types)
2 c tiny twist pretzels
5 T butter, melted
1 T Worcestershire sauce
1 T brown sugar
1/2 t onion powder
1/4 t garlic powder
1 1 /2 t fresh thyme, finely chopped (optional)
large pinch of cayenne

In a large bowl, combine the Crispix, nuts, and pretzels.  In a small bowl, combine the remaining ingredients.  Drizzle over the cereal mixture and combine with your hands, being careful not to break about the cereal and distributing the seasoning evenly.

Transfer to a 13 x9" baking pan and bake in a 250 degrees oven for 45 minutes, stirring every 15 minutes, until light and toasted.  Allow to cool and enjoy.

Arugula, Radish, and Grains Salad

While normally I think of myself as an adventurous eater, there are some things, I still shy away from.  Beef tongue?  Pork trotter?  No problem.  Quinoa?  No, thanks.  Seriously.  I've been a flexitarian for years now (probably between 15 - 20 years of eating meat just a couple times a week, and sometimes less than that.  Of course, sometimes more, too).   I love tofu and have eaten it many different ways.  I love lentils and other beans.  However, I haven't branched out to the grains.  Too hippy, I've always thought (I know, I can hear you laughing at me now).  This recipe inspired me to buy no less than 3 grains I've never, ever bought before.  I will be buying those grains again.  I may even try some other quinoa recipes.

It was the radishes and arugula that inspired me to take the plunge into not typical US mainstream grains.  In our CSA box last week, we got two large bunches of different radishes.  My favorite were included---the red ones that when you slice you see pink rings in the middle.  I am not a radish fan.  I'll eat them in chicken tacos (aahh.....must make those again soon!), but that's about it.

Curtis and I loved this.  I didn't even offer it to our kids.  I figure once it's on the table a few more times, I'll have them taste it.  By then, they'll be used to seeing it and it won't seem so strange.  Plus, if I shared, then I wouldn't have any for lunch for myself today.  I also shared some with my in-laws and they thought it was pretty good.

I made a half recipe which easily served 4 - 6 people as a side.  The amounts included are my half recipe amounts.

Arugula, Radish and Grains Salad 
adapted slightly from Amanda Hesser on food52.com

1 c mixed grains, like farro, freekah, wheatberries, wild rice, quinoa, and/or pearl barley (I used wild rice, farro, and quinoa)
3/4 - 1 c arugula, torn if on the larger side, long stems trimmed off
1/2 c parsley leaves, chopped
1/4 c mint leaves, thinly sliced (cut in a chiffonade)
1/4 lb pecans
2 T hazelnut oil (or walnut oil, hazelnut was just what I had on hand)
2 T red wine vinegar
1/2 - 3/4 c radishes, cut as thinly as possible (a mandoline makes this easier)
2 T olive oil
1/4 c raisins
1/4 c dried cranberries

Bring a large pot of heavily salted water to a boil.  If using wild rice and wheat berries, add those first and cook for 10 minutes.  Add whatever remaining grains you are using and cook an additional 25 minutes or until just tender.  Drain the grains in a fine colander (if your holes are too big, the quinoa will all escape with the hot water) and set aside until just warm to the touch.  Combine the grains with the rest of the ingredients in a medium-large serving bowl and toss well.  Season with salt to taste (if you heavily salted the water, you probably won't need to add any extra salt).

Cranberry Pecan Rolls

I made this recipe this afternoon on a whim. I had seen it in Bon Appetit's November issue and thought, "Those sound good." While nursing the babe the other day, I was flipping through the magazine again and saw that I had dog-eared the page these were on. I decided why not. If they made too many for us to eat, I'd show up on Thanksgiving at my in-laws with these in hand.

I won't be doing that. I don't thing there will be a single roll left by then. These are not just good, but freakin' good. I think I've eaten three this evening (or maybe four?). Everyone loved them. If you want to play with this recipe and make them more healthy, substitute some whole wheat flour for the bread flour.

Go ahead, make these tomorrow. They'll be perfect to serve on Thanksgiving--either at your table or the table you are going to.

Roasting the pecans

Cranberry Pecan Rolls
adapted from Bon Appetit magazine

1 c coarsely chopped pecans (or walnuts if you are not in the South)
1 1/2 c milk, warmed to 100 - 110 degrees Fahrenheit
1 1/2 t yeast
1 T brown sugar, packed
3 1/2 c (and possibly more) bread flour
1 1/2 t salt
2 T vegetable oil
1 large egg
1 c dried cranberries (use the sweetened ones)

1 lg egg, beaten for glaze
Turbinado sugar (optional)

Stir nuts in dry skillet over medium heat until toasted, about 5 minutes. (The easiest way to tell these are done is to smell them. When they are toasted, they will smell very fragrant, but not burnt.) Remove from heat and allow to cool.

Add yeast to milk and stir in brown sugar in a large mixing bowl. Allow to stand for 5 minutes or until the yeast has dissolved and is bubbly. Add 3 1/2 c bread flour, salt, oil, and egg. Mix with an electric mixer using a dough hook until a coarse ball forms. Add cranberries and cooled pecans. Mix dough until it is smooth and elastic. It should be slightly tacky (but not sticky). If dough is too sticky, add flour by tablespoonfuls. Remove from mixture and knead briefly on a floured surface to bring dough to a ball. Place in an large oiled bowl, turning to coat dough with oil. Cover with plastic wrap and set in a warm place to rise, until dough has doubled in size, about 1 1/2 - 2 hours.

Transfer dough to an unfloured surface. Divide dough into 12 - 18 equal sized pieces (if you divide it into 12 pieces, the rolls will be HUGE!! Divided into 18 pieces, the rolls are still generous in size). Form each piece into a ball, rolling briefly on unfloured surface (remember making play dough balls? Same idea). Place rolls on a parchment lined baking sheet, spacing them apart to give them a chance to rise (if more than 12 rolls, use two baking sheets). Cover loosely with plastic wrap and allow to rise until 1 1/2 times original size. Brush rolls with egg glaze and sprinkle lightly with turbinado sugar. Let rise while oven preheats to 425 degrees.

Place rolls in the oven and reduce oven temperature to 400 degrees. Bake 7 minutes. Rotate baking pans. Bake another 8 minutes or until rolls are golden and slightly firm to touch. Cool completely on a rack.

Thanksgiving Bundt Cake

Here is another option if you are not a pie fan (I am not a huge pie fan, so I know there must be more like me out there) but still want a Thanksgiving type dessert. This baby is loaded--pumpkin, apples, cranberries, pecans, ginger, cinnamon, and nutmeg--everything that tastes like Thanksgiving but the turkey. Needless to say, this cake didn't last long at our house, between sharing it with preschool teachers, extended family, and eating it for breakfasts and snacks. It maybe made it twenty-four hours. I will make this again, and maybe even at a time other Thanksgiving.

I used frozen winter squash (either kabocha or butternut, not sure which) for this. Because the
liquid in the squash increases with thawing, I ran the squash through a fine sieve to get the excess liquid out. I was expecting to need to increase the cooking time as well, but didn't need to. I've renamed the cake from it's original name (All-in-One Holiday Bundt Cake) because Thanksgiving Cake just seems to sum it up better to me and is less words.

Thanksgiving Cake
from Baking: From My Home to Yours by Dorie Greenspan

2 c flour
2 t baking powder
1/2 t baking soda
2 t ground cinnamon
1/4 t freshly grated nutmeg
pinch of salt
1 1/2 t grated fresh ginger (1 t ground ginger)
10 T butter, at room temperature
1 c sugar
1/2 c packed brown sugar
2 large eggs, at room temperature
1 t vanilla
1 1/4 c pumpkin puree
1 lg apple, peeled, cored and finely diced
1 c cranberries, coarsely chopped
1 c pecans, coarsely chopped

Icing
6 T confectioners' sugar
2 T maple syrup

Stir together flour, baking powder, baking soda, cinnamon, nutmeg, salt, and ground (if you are using--not the grated ginger). Set aside. In a separate bowl, beat the butter and sugars together on medium speed (using an electric mixer) until they are light and fluffy. Add the eggs one at a time, and beat for 1 minute after each addition. Beat in the vanilla. Reduce the mixer speed to low and add the pumpkin, apple, and grated ginger (if you are using). The mixture will look curdled. With the mixer still on low speed, add the dry ingredients, mixing only until they are incorporated. Stir in the cranberries and pecans with a rubber spatula. Scrape the batter into a buttered and floured 9 - 10" Bundt pan. Smooth the top with a rubber scraper. Bake in a preheated 350 degrees oven on the center rack for 60 - 70 minutes (mine only took 60 minutes) or until a tester inserted into the center of the cake comes out clean. Cool in pan for 10 minutes, then unmold and cool on rack.

To make icing, sift 6 T of confectioner's sugar into a small bowl. Stir in maple syrup. Drizzle icing over cooled cake with a spoon. Allow icing to set a few minutes before serving.

Mashed Sweet Potatoes

Sweet Potatoes are one of those vegetables I don't mind at all if they seem to reproduce in my pantry. They keep much better than those leafy greens and are more versatile than okra or eggplant.

My parents were in town this past weekend, it was a wonderful time. Curtis wanted to smoke some ribs on the Big Green Egg and I was looking for a recipe to using sweet potatoes to go with it. The mashed sweet potatoes from Eastside Cafe came to mind. (aaahh...Eastside Cafe, how I love thee. Why haven't been there since forever? Oh yeah, the infant attached to my hip). This recipe is nothing like Eastside Cafe's version. However, I love them. They are creamy and sweet with a pecan crunch.

If you don't want such a sweet topping, I think you could easily cut the topping in half without sacrificing the dish (in fact, I just may try that next time). I am including a half a recipe---5 lbs of sweet potatoes seemed like too much for 4 adults and 2 occasionally picky kids (M didn't eat it, but J thought it was great). This recipe makes a 9 x 9" pan and I'd say it would easily serve 6 - 8 adults as a side.

Mashed Sweet Potatoes
adapted from Bon Appetit

1/2 c (packed) brown sugar
1/4 c pecans, chopped
2 T chilled butter, cut into 4 pieces
2 1/2 lbs sweet potatoes, peeled and cut into 1 1/2" pieces
2 large eggs
1 1/2 T maple syrup
1 T vanilla
1/2 T lemon juice
1 t salt

Mix sugar, pecans, and butter in a small bowl. Cover and chill until ready to use. Meanwhile, cook the sweet potatoes in a large pot of boiling salted water until very tender. Drain. Let stand in colander for 15 minutes. Use an electric mixer to mash the sweet potatoes. Blend until sweet potatoes are smooth. In a separate large bowl, beat eggs, syrup, vanilla, lemon juice and salt. Mix in pureed sweet potatoes. Spread sweet potato mixture in a buttered 9 x 9" baking dish. (If you are making this ahead, stop here. Sprinkle pecans on top just before baking). Sprinkle pecan topping evenly over top of mixture. Bake in a preheated 350 degrees oven until sweet potato mixture is set and topping bubbles, about 1 hour. Let stand 15 minutes before serving.

Peanut Apple Salad

I love this salad. I know Curtis isn't a fan (which is why I took this to our church's fall festival potluck) but I didn't know what the kids would think. They both liked it. J ate every bit of it, but M stuck to just the apples. It was an easy sell--"It's just apples and peanut butter."

8 apples, diced (they don't need to be peeled)
1/2 c celery, diced
1/2 c raisins
1/2 c pecans or walnuts
1/4 c shredded coconut
1/2 c peanut butter
1/2 c mayonnaise
1/4 c milk
1/4 c sugar

Combine apples, celery, raisins, nuts, and coconut in a very large bowl. Set aside. Combine remaining ingredients and pour over the apple mixture. Toss to coat the apples. Serve. Keep leftovers refrigerated.

Pecan Crusted Salmon

This was Curtis' birthday meal this year. It is one of his favorite recipes and it had been a long, long time since I've made it. Everyone liked it, even my cousin who doesn't like salmon. I heard her telling her mom that the pecan crusting hid the salmon flavor and it was really good. You can use whatever fish you like for this, but I prefer salmon. This is baked which makes it a lighter version of crusty, fried fish. I serve this with rice, a green vegetable, and covered with Mango Black Bean Salsa

Pecan Crusted Salmon
from Moosewood Restaurant New Classics

4 firm fish fillets ( 5- 6 oz each, I prefer salmon)
3/4 c buttermilk
3/4 c pecans, finely ground
3/4 c bread crumbs
3 cloves garlic, minced
2 T fresh parsley minced
1/2 t dried thyme
1/2 t paprika
1/2 t salt
pinch of cayenne

Rinse fish fillets and place in a shallow dish. Pour the buttermilk over the fillets. In a separate shallow dish, combine the pecans, bread crumbs, garlic, parsley, thyme, paprika, salt, and cayenne. One at a time, remove the fish fillets from the buttermilk. Dredge the fish through the pecan mixture to coat all sides. Place in a lightly oiled baking pan (I used 1 -2 9x13" size pans). Bake for 30 - 40 minutes in a preheated 375 degrees oven until the topping is lightly browned and the fish is tender and flakes easily with a fork. (Baking time will vary depending on the thickness of the fillet).

White Bean Soup and Celery Salad

The meal my sister decided to make was White Bean Soup (from Epicurious) and Celery Salad. I must admit, I was a little hesitant about the celery salad, especially the dates, but it was really, really good. The white bean soup recipe recommended drizzling white truffle oil on top, but next time I will skip that part--I couldn't tell any difference when the white truffle oil was added and at almost $20 for a bottle, it's too expensive not to notice (thankfully, my sister bought that and not me!). However, when Sunday came around and my sister was supposed to make lunch, she was sick with the stomach bug which went around our house. My mom and I followed the recipe closer than my sister would have. We used canned beans instead of dried beans (3 cans to be exact) and used some of the leftover homemade turkey broth from the turkey we made for Christmas day. We didn't quite puree all of it, but I think next time, I will. I love pureed soups!

Here's the celery salad recipe:

Celery Salad
1/2 of a large bunch of celery
1/2 c chopped dates
3/4 c pecans or walnuts, toasted or chopped

1/2 lg shallot, minced
1 T sherry or red wine vinegar
3 T extra virgin olive oil
salt and pepper to taste

1/4 c Pecorino Romano (or Parmesan or Asiago) cheese, shaved

Combine celery, dates, and nuts. In a small jar or dressing shaker, vigorously shake together shallot, vinegar, oil, and salt and pepper. Stir into celery mixture. Top with grated cheese.

Chocolate Bread Pudding with Caramel Pecan Sauce

For years, I was sure I didn't like bread pudding. Then, I tasted some from a local restaurant and promptly fell in love. Oh my goodness. Ever since that fateful evening in June I've been wanting to try my hand at bread pudding and have been on a look-out for a good recipe. Sunday evening, I took the plunge and attempted making my own.

I must say, I was pleased with the results. The original recipe calls for bourbon, but since alcohol infuriates me these days (mostly as a result of not being able to partake myself) I decided I didn't want to buy a bottle of bourbon for 2 T (and consequently watch Curtis drink some every evening). I left it out and the sauce was still divine. At first I thought it was too sweet, but now, I don't think so at all. I am still learning how to caramelize sugar on the stove top. The directions called for the sugar/water mixture to be a dark amber, however, I wasn't very clear on exactly what a dark amber looked like. I think I could have cooked it a little longer.

I will make this again and again and again. I need to have more people to feed it to though. I am scared we won't be able to eat all the leftovers before it goes bad (although I am definitely trying! I have discovered it is GREAT!!! comfort food). For leftovers, I put a little on a plate topped with some hard caramel and then I just microwave it all for 30 seconds. Perfect.

Arugula Autumn Salad

This is a nice way to use those huge bags of arugula you may be getting in your CSA box (or at the store, or grown in your backyard). Arugula has a different taste, but this salad is a great way to learn to appreciate it. The apples and caramelized pecans help the you not to notice the peppery taste of the arugula as much. I usually make a complete recipe of the pecans and dressing, but only use about 1/2 the arugula, apples, etc that is called for. I put the leftover pecans and dressing in separate containers in the refrigerator which makes the next salad a lot easier!

Carmelized pecans:
Mix together 1/2 c coarsely chopped pecans (or walnuts), 1 T corn syrup, and 1 T sugar. Toast in oven at 350 degrees until sugar begins to melt and nuts are toasted and coated. Watch carefully to avoid burning. After the nuts are done, remove them from baking pan promptly and transfer to parchment (or wax) paper. This will keep the nuts from becoming stuck to the baking pan.

The salad:
Toss together 1-2 thinly sliced tart apples (or pears) and 2 T lemon juice in a bowl. Add 6-8 c arugula (or any other mixed salad greens), 1/2 c Asiago cheese (goat or feta cheese are also good), caramelized pecans, and 1/2 c dried cranberries (optional). Toss gently with dressing (see below for dressing recipe).

Dressing:
Shake together in a jar with a tight lid 1/3 c olive oil, 1 T Dijon mustard, 1 T sugar, 2 T lemon juice, 1/2 t salt, and 1/4 t pepper.

Cranberry Salsa

This uses local peppers, oranges, pecans, and cilantro. Too bad there are no nearby cranberry bogs! :)

Roast 1 red bell pepper (if you can still find them) and 1 poblano (or other green) chile until blackened on all sides on a grill. Enclose in a plastic bag and let stand 10 minutes to steam. Peel, seed, and chop peppers. In a saucepan over medium heat mix 1/2 c sugar and 1/4 c orange juice, stirring until sugar dissolves. Remove from heat. Mix in 2 c coarsely chopped cranberries. Transfer mixture to large bowl and cool to room temperature. Mix in roasted peppers (bell and chile), 1/4 c chopped and toasted pecans, and 2 T grated orange peel. Mix in 1/3 c chopped cilantro just before serving.

If you want, you can prepare this the day before, cover and refrigerate. Just wait until right before serving to stir in chopped cilantro.