Swedish Nuts: A somewhat healthy snack!

This recipe is something I would usually associate with the winter holidays, such as Christmas or Thanksgiving, but they are good any time of year.  They make a great snack and are good for gift giving.

Swedish Nuts

serves 12

3 1/2 cups mixed nuts
1/2    cup butter
2       egg whites
1      cup white sugar
salt, to taste

Preheat over to 325 degrees. Place nuts on a 10 x 15 inch jellyroll pan, and bake for 10 minutes.

Remove nuts from pan; add butter and allow to melt.

In a medium bowl, beat egg whites until soft peaks form. Gradually beat the sugar and salt into the egg whites. Fold the toasted nuts into the egg white mixture. Arrange the coated nuts on the buttered jellyroll pan.

Bake for 30 minutes in the preheated over, turning the nuts with a spatula every 10 minutes, until they are crisp and golden.

Remove tray from oven; allow the nuts to cool and then store them in an airtight container.

This recipe appears in the Allrecipes "Tried & True Thanksgiving & Christmas Cookbook.

Sourdough Bread Part II

I have now been able to use my sourdough starter a couple of times!

The first time I baked two of the traditional boule shaped loaves; we are still enjoying the fruits of my labor! I used a recipe for "Black Canyon Sour Dough Bread" on Mike's Sourdough web page.

I kept my starter going for a few more weeks...
I was able to keep it "bubbling and doubling" using Mike's technique simply by discarding a portion of starter, then feeding it with flour and water every 12 hours. Last week I decided to bake again and I decided to bake using loaf pans. I also used the same recipe but decided to change the ratio of white flour to wheat flour...used more white flour and less wheat this time.  Here are the results:

My next challenge should be interesting.  Now that the starter has had about a month to develop, I chose to store it in the refrigerator for a few weeks.  This will put it in a somewhat dormant state; it will need to be fed about once a week until I attempt to bring it back out of the fridge and revive it for use! 

I find this project interesting--I hope you do too.  I am still amazed that you can actually make bread this way.  And I will keep you posted as to what happens when I try to revive the starter. Hopefully it's all good!

Chunky Microwave Applesauce

This recipe is from "The Silver Palate Cookbook." I have always liked this recipe; I have made it several times--it always comes out tasting great!

Chunky Microwave Applesauce

4 servings

2 McIntosh apples (halved and cored; you can peel them if you desire)

2 Granny Smith apples (halved and cored; you can peel them if you desire)

Juice of 1/2 lemon

1 cup water

1/2 cup sugar

1/2 tsp. ground cinnamon

Cut each half apple into 6 wedges.

Combine the apple wedges, water and lemon juice in a deep 1 1/2 quart microwavable dish. 

(I prefer a glass or ceramic dish for this.)

Toss the sugar and cinnamon together in a small bowl, then stir into apple mixture.

Cook apple mixture uncovered at 100% power for 5 minutes. Stir, pressing the apple into the liquid.

Return apples to microwave and cook at 100% for 5 additional minutes.

Use a potato masher to mash the hot apple mixture until the mixture is coarsely mashed. Allow to cool

to room temperature, then place into the refrigerator until chilled.

Source: Silver Palate Cookbook

My Sourdough Bread Experiment

In recent weeks, I have a new experiment going on at my house; I started my own culture and baked my first loaves of bread!  Using expertise provided on "Sourdough Home",  I began my culture around the 1st of May. At this point I find it amazing that flour, water, and a little salt actually can create a loaf of bread!



The basic technique is very simple:  Following Mike's technique I placed some organic whole wheat flour and water in a clean glass measuring cup.  I patiently checked it every 12 hours, adding more flour and water as directed.  In a few days time I noticed changes going on; and after a brief slow-down (which according to Mike's blog is to be expected!) things seemed to take off.  Finally, after about 10 days it seemed that my concoction was actually a product suitable for use!  At this point, I chose to bake bread using the "Black Canyon Sourdough Bread" recipe on the site.

At this point, I am still babying my starter but I also have two loaves of bread to enjoy.  Supposedly sourdough starter improves with age.

This is turning out to be a fun and exciting project and I hope to continue enjoying the fruits of my small efforts, flour, water and salt for a long time to come!

Sources: Sourdough Home;Wikipedia; OpenClipArt

My thoughts on reheating soups and stews

I often make pots of soup or stew ahead of time, and put them in the freezer for later. That way, when I have a day where I don't really feel like cooking, my husband and I can still enjoy a hearty dinner without too much fuss.  Here are my thoughts on this topic:

1) Don't go overboard.  It's good to have a "stash" but there's no sense having more than you anticipate using in the next month or two.  It's better to have 3 or 4 things in the freezer and replenish as needed than to have so much stuff you'll never eat it all!

2) Clearly label each container that you put in the freezer as to contents and date.  I like to try to use things within 6 months time, just to play it safe.  It probably tastes better that way also.

3) When it's time to reheat on of your frozen entrees..try to be smart about refreshing the flavors of the dish.  For instance, if the item you are reheating was cooked with chicken broth...add a little chicken broth at the time of reheating.  You can also add some fresh herbs..preferably the same herbs that were used in cooking. For some dishes a drizzle of extra virgin olive oil is another nice added touch!

4) Some dishes lend themselves to the freezing/reheating process better than others.  Let experience tell you which of your recipes are good candidates and which are not!

Image source: Flickr

Navy Bean Soup With Ham

After having ham for Easter, I always save the bone with some of the ham still on it. Then when I am in the mood for a nice pot of soup...I am good to go.  I usually make a nice pot of split pea soup with ham...but sometimes, I am in the mood for navy bean soup!

Navy Bean Soup With Ham

serves 6-8

1 meaty ham bone

1/2 T. olive oil

2 small-medium onions, chopped

2 ribs celery(with leaves), chopped

2 medium carrots, chopped

1 small clove garlic, minced

10 cups water

1 bay leaf

1 lb dried navy beans

salt (to taste)

pepper (to taste)

Soak navy beans in some water overnight.  When ready to use, drain the water off and rinse the beans well.  

Place a dutch oven or heavy kettle on the stove and allow it to preheat while you chop the vegetables.

Add the olive oil to the pot, then add the celery, carrots and onion. Cook over medium heat until the

onions are translucent, then stir in the garlic and cook for another minute or so.  Add the water and the beans and bring to a boil, then reduce to a simmer until beans are cooked through most of the way (this takes about 45 minutes).

Add the ham bone, bay leaf, salt and pepper to the pot. Cook for another 45 minutes. Remove ham bone from pot and place it on a cutting board. Remove the meat from the bone. Discard the bone and return the ham to the soup pot and allow to cook a few more minutes, just to heat through.  Remove bay leaf and add more salt and pepper (to taste) just before serving.

WW points: 7 per serving

Beef Stew: A classic crowd pleaser!

Marietta's Beef Stew

Serves 4

Image source: Wikimedia

1 lb beef stew meat

1 T. arrowroot

2 T. Olive oil

1 onion, chopped

3 or 4 ribs celery, chopped

3 carrots, peeled and chopped

1 clove garlic, chopped

Salt & pepper

1/2 cup Marsala wine

1 T.Tomato paste

2 cups fat free beef broth

1 12 oz. can diced tomatoes

1 bay leaf

1 T. Worcestershire sauce

1 medium potato, washed, peeled, and cut into chunks

Preheat a Dutch oven over medium heat. Toss beef with arrowroot in a plastic

bag. Add 1 T. Oil to pan and brown the beef on all sides; remove from pot and

set aside. Add remaining oil to pot along with onion, celery and carrot. Cook

till softened, about 5 min. And then add salt and pepper to taste. Add garlic

and cook another minute.  Add wine to pan and allow alcohol to boil out, 

scraping brown bits as it cooks. Add tomato paste and mix with vegetables. 

Add tomatoes, beef broth,meat, bay leaf and Worcestershire sauce into pan. 

Bring to boil, then reduce to a simmer and cover pan. Allow to cook for about 40 minutes, stirring occasionally. Add potato chunks to pan and cook another 20 minutes, or till potatoes are fork tender.

8 WW points per serving

Marietta's Swiss Steak

As a kid, my mother used to make Swiss Steak quite a bit.  I still like to make it once in a while, and this recipe brings that familiar smell and taste right back to me.  I hope you will give it a try, and maybe it will become a favorite for you as well!

Marietta’s Swiss Steak

Serves 4

1 medium green pepper, chopped

1 small onion, diced  

1 T all-purpose flour   

1 Tbsp olive oil   

16 oz uncooked lean beef round steak

16 oz can diced tomatoes   

2  oz water , or as needed

1 tsp sea salt   

1/2 tsp black pepper   

1-2 Tbsp canned tomato paste   

Trim the beef pieces to remove excess fat.  Mix the flour with salt and pepper, then use to coat the beef. In a saute pan, heat the oil and brown the beef on both sides. Remove beef and set aside for a moment. Add onion and green pepper to the pan and saute. Add tomato paste, then tomatoes and water(as needed) to create sauce. Add beef pieces back to the pan and bring the sauce to boil. Reduce to simmer and cook at least until beef is tender, about 90 minutes.

6 WW points per serving

Amazing Banana Bread!

The beauty of this recipe is that it contains no added sugar and no grains...it is gluten free!  My husband follows the Paleo/Primal diet. He found this recipe on one of the sites he looks at regularly, and asked me to make if for him.  I think it's a keeper because it's good for dieters, diabetics, and those with gluten intolerance--and for me, too!

No Added Sugar, No Grain Easy Amazing Banana Bread

12  gluten free servings

 4  medium banana(s), very ripe, mashed   

1/3 cup(s) regular butter, melted   

  4  egg(s), organic, free range   

 1 tsp vanilla extract   

1 1/2 tsp ground cinnamon   

 1 tsp baking soda, heaping tsp   

1/4 tsp table salt   

1/4 cup(s) chopped pecans, optional ingredient   

 8 tbsp (1/2 cup) Bobs Red Mill Organic Flour, Coconut, High Fiber... DO NOT SUBSTITUTE another ingredient

Preheat oven to 350 degrees. Throw everything together in a medium bowl and mix until combined. Pour into a lightly greased (use butter) bread pan and bake for about 45 min. Bananas should be extremely brown almost to the point where you would throw them away or freeze them. If they are NOT overly ripe, your bread will not be as sweet so you can add about 1/2 c maple syrup to the batter. optional add ins: dark chocolate chips, walnuts, pecans,slivered almonds, raisins, etc.

Note: Sometimes when I have very ripe bananas around, I peel and mash them up, then put them in a plastic bag in the freezer.  Then when I want some banana bread, I am ready to go!

 4 WW points per serving

Source:Primally Inspired

Ricotta Cheese Breakfast

Do you ever want something different, yet healthy for breakfast?  This idea comes from the
South Beach Diet; it makes for a satisfying breakfast.  It is also very quick and easy...no cooking experience needed!

Ricotta Cheese Breakfast

1 serving

3/4 c. fat free ricotta cheese

1-2 packets Truvia sweetener

1 t. vanilla extract

fresh berries or other fresh fruit

sprinkle of cinnamon

1 T. Chopped pecans

Mix the ricotta cheese with the sweetener and vanilla, you can mix in the cinnamon if you like, or use it as a topping.  Put fresh fruit atop the mixture, then top with nuts.

Serve immediately.

WW points: 5 per serving