Tuesday, November 25, 2008

Coriander Chutney


I'm worried about you. Are you planning to over eat on Thanksgiving day? Maybe you think you'll restrain yourself this year but the wonderful food your family has prepared is just too tempting. Then the heartburn or upset stomach follows.
I've found this great chutney recipe that helps improve digestion. You'll love it with just about anything, including chicken, fish and you guessed it, turkey!

Make it ahead of time so you'll have more time to enjoy the day. Happy Thanksgiving!

1/4 c. fresh lemon juice
1/4 c. water
1 bunch fresh coriander (cilantro) leaves and stems
1/4 c. grated coconut
2 T. fresh ginger root, chopped
1 t. honey
1 t. salt
1/4 t. fresh-ground black pepper

In a food processor or blender, blend lemon juice, water, and cilantro until cilantro is chopped fine. Add remaining ingredients and blend until the mixture forms a paste. The chutney will keep in the refrigerator for up to one week.






If you like this blog, please look for my other blogs:
Thyme for Herbs
Happenstance House
Tickling the Ivories

Saturday, November 22, 2008

Venison Pot Roast



I'm not a hunter, and I don't particularly like the idea of killing "Bambi." I also don't like the idea of killing cows but I eat beef.
Like the picture above, we know that venison has been a staple of the American Indian, pioneers, and military units, and anyone else who was required to live off the land in the past.
I live in Michigan, and here everyone is either a hunter or knows someone who is. If we don't keep the deer population down, the automobile accidents would be much higher. In this area of the country, chances are you will be served venison at some point; therefore, I've adjusted to the idea. I admit it's not my favorite meat, but since we're in the middle of hunting season here, I thought some of you might like this recipe. It's also good to note that venison is much leaner than beef and pork. It only contains 7 grams of fat per 3 ounce serving.

Venison Pot Roast:

3 T. all-purpose flour
1/2 t. salt
1/2 t. pepper
1 boneless shoulder of venison roast ( 3 pounds)
2 T. vegetable oil
1 c. apple juice or cider
1 c. beef broth
1 medium onion, sliced
1 t. dried thyme
1 bay leaf
8 small potatoes, peeled
6 medium carrots, cut into 2-in pieces
4 celery ribs, cut into 2-in. pieces

Combine the first three ingredients; rub over pot roast.

In a Dutch oven, brown roast on all sides in oil.

Add apple juice, broth, onion, thyme, and bay leaf.

Bring to a boil; then reduce heat. Cover and simmer for 2 hours.

Add potatoes, carrots, and celery; cover and simmer for 1 hour or until meat and vegetables are tender.

Discard bay leaf.

Thicken pan juices if desired.

YIELD: 6-8 servings









If you like this blog, please look for my other blogs:
Thyme for Herbs
Happenstance House
Tickling the Ivories

Friday, November 21, 2008

Walnut-Date Pumpkin Pie



Yes, once again I am not passing on a low fat, low calorie diet, but I just couldn't resist. This recipe is a new twist on the standard pumpkin pie recipe that we all have grown to love. I'm a traditionalist, but this year I have decided to go with this recipe for the Thanksgiving Table.

Here's my logic:
Walnuts are high in Omega 2 fatty acids, tannins and polyphenols and this all translates into "heart healthy" for you. The oil of the walnut is good for your cholesterol levels and it's also rich in Vitamin E and fiber.
Dates are also high in fiber and potassium.
Besides, there's no need to roll out a pie crust. It's all done in the food processor or blender.



Preheat oven to 350 degrees.
1 c. all-purpose flour
1/2 c. cold butter or margarine ( the jury's still out on which one is best for you)
1 c. packed light brown sugar, divided
2 eggs
1 t. ground cinnamon
1/4 t. ground cloves
1 c. cooked or canned pumpkin
1 c. evaporated milk
1/2 c. finely chopped dates
1/3 c, chopped walnuts, toasted
Whipped Cream (I use low fat, or sugar free Cool Whip)


1. In a food processor, combine the flour, butter, and 1/3 c. brown sugar. Cover and pulse until the mixture resembles coarse crumbs.

2. Press onto the bottom and up the sides of a 9-in. pie plate.

3. Bake at 350 degrees for 5 minutes; cool on a wire rack.

4. In a mixing bowl, beat the eggs, cinnamon, cloves, and remaining brown sugar.

5. Beat in the pumpkin and milk.

6. Stir in the dates and walnuts.

7. Pour into crust and cover loosely with foil.

8. Bake at 350 degrees for 55-60 minutes or until a knife inserted near the center comes out clean.

9. Cool for 2 hours on a wire rack.

10. Refrigerate until serving.

11. Serve with whipped cream.

12.
Refrigerate leftovers.

YIELD: 6-8 servings.






If you like this blog, please look for my other blogs:
Thyme for Herbs
Happenstance House
Tickling the Ivories

A Cookbook Winner!

Well, dear readers, the time has come to announce the winner of my giveaway.
First, I must say, how hungry I got reading all of your favorite breakfasts; AND it gave me a lot of ideas for company brunches. Some of you enjoy very exotic breakfasts, some eat in a down home style, and others seem not to like breakfast at all.

This has only happened to me once before, because the names are chosen randomly, but Number 1 actually came up! After checking to make sure all criteria had been met, I contacted Sandy and she has responded with an address. So, Sandy, your Morning Glories cookbook is on the way.

If you're disappointed that you did not win, you can purchase this cookbook by clicking on the link in the sidebar.

I hope you'll stick with me, because I'll be having some giveaways and reviews coming soon. This cookbook was a gift from me, but the next giveaways will be sponsored events. So good things could be heading your way!

Thank you for following my new blog, an offshoot of Thyme for Herbs. I really enjoy writing it and I appreciate you all so much.


If you like this blog, please look for my other blogs:
Thyme for Herbs
Happenstance House
Tickling the Ivories

Thursday, November 13, 2008

A Trifecta Giveaway



I'm celebrating some big milestones at my blog called Thyme for Herbs, and you dear readers, get to reap the benefits!

Therefore I am offering this wonderful cookbook as my gift to you.
Morning Glories includes recipes from An American Country Inn for Breakfast, Brunch and Beyond.
To name a few:
Lemon Poppy Seed Sandwiches with Lemon Cream Filling
Cinnamon French Toast with Apricot Cheese Filling
Gingerbread Cakes with Apple Raisin Syrup
Wild Rice and Scallion Egg Tarts in Herb Crust

There are also some beautiful pictures of the Amish Countryside.


After entering here, pop over to Happenstance House and
Thyme for Herbs to enter there. Thyme for Herbs is giving away a 12-piece Mint scented tea light set from Yankee Candle Company, and Happenstance House is offering an antique flow blue plate!!

All you have to do here is leave a comment about your all time favorite breakfast.
The winner will be chosen by Random.org.
Please write something more than just "pancakes."
In case I am unable to contact the winner, I will then choose my favorite story.

For a second entry, blog about my giveaway, and then come back and tell me about it in a separate comment window.

For a third entry, subscribe to my blog with Feedburner and tell me about it in a separate comment window; make sure you verify your subscription! All current active members will automatically be entered.

Make sure you include your email address with the comment if it is not showing on your blog so I can contact you. If you are NOT a blogger, you must leave a contact email address or you will be disqualified.

This contest ends on Thursday, November 20th, Noon EST.







If you like this blog, please look for my other blogs:
Thyme for Herbs
Happenstance House
Tickling the Ivories

Tuesday, November 11, 2008

Frosted Pumpkin Donuts



I love donuts -- or doughnuts. However you want to spell them, they are one of my all time favorite treats. Of course, I have a lot of favorites. This particular recipe is very sinful, caloriewise and fatwise, so beware. How do I justify putting it on a blog showing healthy, low-fat recipes using herbs and spices? Well, pumpkin is good for you and two other ingredients are cinnamon and nutmeg, spices! I'd say that's enough to fulfill my criteria just once, don't you think?

Put these doughnuts out at Thanksgiving for the kids , big and little, who don't like pie.

Frosted Pumpkin Doughnuts

2 eggs
1 c. sugar
2 T. butter or margarine, softened
1 c. cooked or canned pumpkin
1 T. lemon juice
4 1/2 c. all-purpose flour
2 t. baking powder
1 t. baking soda
1/2 t. salt
1/2 t. ground cinnamon
1/2 t. ground nutmeg
1 c. evaporated milk
Oil for deep fat frying

Frosting:
3 c. confectioner's sugar
2 to 3 T. orange juice
1 T. evaporated milk
1 t. grated orange peel


In a mixing bowl, beat eggs, sugar, and butter.

Add pumpkin and lemon juice, mix well.

Combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg; add to pumpkin alternately with milk.

Cover and refrigerate for 2 hours.

Turn onto a lightly floured surface; knead 5 to 6 times .

Roll to 3/8 inch thickness.

Cut with a 2 1/2 in. doughnut cutter.

In an electric skillet or deep-fat fryer, heat oil to 375 degrees.

Fry doughnuts, a few at a time, until golden, about 3 minutes; turn once with a slotted spoon.

Drain on paper towels.

Combine frosting ingredients; spread over cooled doughnuts.

Yield: about 3 dozen




If you like this blog, please look for my other blogs:
Thyme for Herbs
Happenstance House
Tickling the Ivories

Monday, November 10, 2008

Basil Bean Salad



I'm always looking for something new and interesting to take with me when I'm invited for Thanksgiving dinner. This bean salad was listed as a great summer dish, but I think it's not only easy to make, it should also be easy to transport and there is no need to keep it warm or heat it up when I arrive.
It's also light on fat, sugar, and salt, and that's a good thing!

2 lbs. fresh green ( or wax beans, trimmed
3 green onions, sliced
2/3 c. minced fresh basil
2 to 4 T. olive oil
2 T. cider or red wine vinegar (I always prefer red wine vinegar)
1/2 t. salt (try sea salt for a healthier choice)
pepper to taste
2/3 c. Romano cheese

1. Cut beans into 1/4 in. pieces.

2. Place in a saucepan and cover with water; bring to a boil.

3. Cook, uncovered, for 10 minutes or until crisp-tender.

4. Rinse with cold water and drain well.

5. In a bowl combine the beans, onions, basil, oil, vinegar, salt, and pepper.

6. Sprinkle with Romano cheese and toss to coat.

YIELD:
10 servings


If you like this blog, please look for my other blogs:
Thyme for Herbs
Happenstance House
Tickling the Ivories

Sunday, November 9, 2008

Are You a New Cook?



Sometimes those of us who have been cooking for many years, forget that a new cook doesn't always know the "lingo" used in recipes and in preparing food. Another thing we take for granted is the shorthand often used in printing recipes.
I use them often when typing my recipes. Here's a table to explain some of the abbreviations.

t. = teaspoon
T. = Tablespoon
c. = cup
oz. = ounce
doz. = dozen
pt. = pint
qt. = quart
pk. = peck
gal. = gallon
lb. = pound (who knows why?)



Now how do these convert to larger measurements? This is a good table to use:

3 t. = 1 T.
4 T. = 1/4 c.
5 1/2 T. = 1/3 c.
8 T. = 1/2 c.
10 2/3 T. = 2/3 c.
12 T. = 3/4 c.
16 T. = 1 c.

2 T. = 1 liquid oz.
1 c. = 1/2 pint
2 c. = 1 pt.
4 c. = 1 qt.
4 qt. = 1 gal.
8 qt. = 1 pk.
4 pk. = 1 bushel

Sometimes you'll discover that you have an already opened package or just a partial amount left. Do you have enough? This is a conversion table of commonly used items in the kitchen:

2 T. butter = 1 oz.
1/2 c. butter = 1/4 lb. or 1 stick
1 square of chocolate = 1 0z.
1 T. cornstarch = 2 T. flour
1 c. chopped nuts = 1/4 lb.
11 finely crumbled graham crackers = 1 c.
6 2/3 T. cream cheese = 1 3 oz. pkg.
1/2 c. evaporated milk and 1/2 c. water = 1 c. milk
1 lemon = 2 1/2 to 3 T. juice
grated peel of 1 lemon = 1 1/2 t.
1 orange = 6 to 7 T. juice
grated peel of 1 orange = 1 T.





f you like this blog, please look for my other blogs:
Thyme for Herbs
Happenstance House
Tickling the Ivories

Saturday, November 8, 2008

Buttermilk Rosemary Muffins



I always end up harvesting a lot of rosemary and then I have to search for new recipes to use it in. My husband is not a fan of rosemary, so I use it sparingly. I guess it's an acquired taste.
I especially love the scent of the fresh leaves in the garden. The following recipe can use either fresh or dried rosemary.
These muffins are not a dessert muffin, but they make a good choice, in place of bread or a roll, to go with a chicken salad or fish for a light lunch or supper.
You can find a previously posted grilled fish recipe here.

Preheat oven to 400 degrees.

2 1/4 c. all-purpose flour
2 T. sugar
1 T. baking powder
2 t. minced fresh rosemary or 3/4 t. dried rosemary, crushed
3/4 t. salt
1/2 c. plus 1 T. shortening
3/4 c. buttermilk
1/4 c. butter or margarine, melted


1. In a larger bowl, combine the first five ingredients.

2. Cut in shortening until mixture resembles coarse crumbs.

3. Stir in buttermilk just until moistened (mixture will be dry)

4. Fill greased muffin cups two-thirds full; brush with butter.

5. Bake for 10-13 minutes or until a toothpick comes out clean.

6. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Yield: 1 dozen

If you like this blog, please look for my other blogs:
Thyme for Herbs
Happenstance House
Tickling the Ivories

Toasting Nuts



Recently a discussion came up about toasting nuts. It's the time of year when nuts play a big part in our cooking and baking. Quite often toasted nuts are called for with no explanation as to how to properly achieve the toasting.
It's actually quite easy.

All you have to do is preheat your oven to 325 degrees.

Arrange one kind of shelled nuts at a time in a single layer on a dry baking sheet.

Toast almonds, walnuts, pecans, or cashews for 10-15 minutes, or
toast pine nuts for 4-6 minutes.
Toast until they are golden brown stirring every 5 minutes (for smaller nuts, stir every 2-3 minutes.)

You can do several cupfuls of nuts,again one kind at a time, and then store in jars in the refrigerator.

Use as a garnish on fruits, salads, or cereal.




If you like this blog, please look for my other blogs:
Thyme for Herbs
Happenstance House
Tickling the Ivories

Friday, November 7, 2008

Tomato Rosemary Focaccia



I love making bread, rolls, muffins etc from scratch. I really prefer baking to cooking, BUT there are times when I'm too tired or just in a rush to do the all Martha Stewart thing. I'm not a purist; I'm a little bit of a modern woman with old-fashioned ideals.

I came across this focaccia that tastes just like homemade but is so easy. Use it as an appetizer for an Italian meal or as a late-night snack. Perfect!

1 tube (10 oz.) refrigerated pizza crust
2 T. olive oil
2 garlic cloves, minced
1/4 t. salt
1 T. minced fresh rosemary or 1 t. dried rosemary, crushed and divided
2 to 3 plum tomatoes, thinly sliced
1 small red onion, thinly sliced

1. Unroll pizza crust onto a greased baking sheet.

2. Combine the oil, garlic, salt, and half of the rosemary.

3. Spread over crust.

4. Top with the tomatoes and onion.

5. Sprinkle with remaining rosemary.

6. Bake at 425 degrees for 12-15 minutes or until golden brown.

7. Cut into rectangles.


If you like this blog, please look for my other blogs:
Thyme for Herbs
Happenstance House
Tickling the Ivories

Wednesday, November 5, 2008

Mint Vinaigrette


If you've been looking for a new fresh vinaigrette to use as a salad dressing, this is one. It's so refreshing and also earthy!

1/4 canola oil
1/4 red wine vinegar (you can use cider vinegar but I prefer the red wine vinegar)
2 T. sugar
1 t. dried oregano
1 t. dried mint
1 t. garlic powder
1 t. dried parsley flakes
1/8 t. pepper

In a jar with a tight-fitting lid, combine the first eight ingredients; shake well. Drizzle over greens. Refrigerate left overs.
YIELD: 1/2 cup


If you like this blog, please look for my other blogs:
Thyme for Herbs
Happenstance House
Tickling the Ivories

Tuesday, November 4, 2008

Ribbon Pumpkin Bread


I just discovered this light recipe for pumpkin bread. With the layer of cream cheese in the center, it will look like you've just served something decadent but there's only 1 gram of saturated fat per serving (2 slices!)and 107 calories.

6 oz. reduced-fat cream cheese
1/4 c. sugar
1 T. all-purpose flour
2 egg whites

BATTER:
1 c. pumpkin
1/2 c. unsweetened applesauce
1 egg
2 egg whites
1 T. canola oil
1-2/3 c. all-purpose flour
1-1/4 c. sugar
1 t. baking soda
1/2 t. salt
1/2 t. ground cinnamon
1/2 t. ground cloves
1/3 c. chopped walnuts

1. For filling, combine the cream cheese, sugar, flour, and egg whites in a bowl; set aside.

2. In a mixing bowl, beat the pumpkin, applesauce, egg, egg whites, and oil.

3. Combine the flour, sugar, baking soda, salt, cinnamon, and cloves; add to pumpkin mixture. Stir in walnuts.

4. Divide half of the batter between two 8-in.x4-in.x 2-in. loaf pans. coated with non-stick cooking spray. Spread each with filling; top with remaining batter.

5. Bake at 350 degrees for 40-45 minutes or until a toothpick inserted near the center comes out clean.

6. Cool for 10 minutes before removing from pans to wire racks to cool completely.

7. Refrigerate leftovers.




f you like this blog, please look for my other blogs:
Thyme for Herbs
Happenstance House
Tickling the Ivories