Wednesday, April 28, 2010

Chocolate Jimmied Pretzel Rods


These chocolate covered pretzel rods are easy and addictive!
A fun activity to do with kids. They make a nice gift.

What you need:
pretzel rods (or you could use regular twisty pretzels)

chocolate - I used about 4 oz Trader Joe's dark chocolate

jimmies (aka "sprinkles")
I used white non-pareils and real chocolate jimmies
The regular brown jimmies you can get at supermarkets are flavorless and nasty
I buy nonpareils and real chocolate jimmies at the Decorette Shop 5338 SE Foster Rd

bowl for melting the chocolate
spoon or small rubber spatula for spreading the chocolate
bowls or trays
wax paper
baking sheet

~Melt the chocolate in a double boiler (bowl set over simmering water)

~Be careful not to overheat the chocolate - just heat it enough to almost melt it, then take it off the heat and stir to complete the melting.

~Set the nonpareils and jimmies containers into larger bowls or trays to contain any spillage

~Spread the chocolate evenly, no too thickly, onto the pretzel rod with the spatula or spoon, leaving a few inches clear for a handle.

~Sprinkle the jimmies onto the wet chocolate

~Set the finished pretzel onto a wax-papered baking sheet

~Don't let the pretzels touch each other

~Place the pan in the freezer for a few minutes to set the chocolate

~Store the pretzels in a wide mouth jar, in the fridge in warm weather

Tuesday, April 20, 2010

Pear Lemon Gingerbread

1 & 1/2 cups wholewheat pastry flour
1/4 cup AP flour
1 & 1/4 tsp baking soda
1 & 1/4 tsp ground ginger
1 tsp cinnamon
3/4 tsp salt
1/3 cup brown sugar
1 egg, lightly beaten
1/2 cup oil
1/2 cup molasses
1/2 cup boiling water
1 can pears, drained (about 6 to 8 pear halves)
{I used "lite" pears in juice, but not with artificial sweetener}

Heat oven to 350°.
Grease a 9" square pan or a large loaf pan.
I used a non-stick loaf pan and and baking spray.
Mix the ingredients, except pears, in the order given, by hand or in mixer on low.
When fully mixed, spread the mixture evenly in the cake pan.
Place the pears evenly around the top.
Bake for approx 45 - 50 minutes, until a toothpick comes out clean.
While it is baking, mix this glaze:
juice and zest of 1 lemon (about 3 T.)
1/2 cup powder sugar
When you take the cake from the oven, poke holes in it with a chopstick, about 1" apart. Pour the glaze over the cake whilst it is hot, carefully into the holes so it doesn't just run down into the sides of the cake.
Serve warm.

Monday, April 5, 2010

Recent Food pics and recipes

Avocado omelet with refried mashers and pink navel orange slices:

Rhubarb Sour Cherry pie:

Theresie's Rhubarb "custard" pie
(She calls it custard but it has no milk, only egg)
{This is how she wrote it:}

Rhu-burb cuss-turd paih

to: 1 cup sugar/pinch salt
add: 3 TBS flour
cut in: 3 TBS butter
blend in 1 egg (2 if smallish)
add 3 cups chopped rhubarb {She used WAY more, and I used about 5 cups plus cherries}
fits a 9" pie shell
bake 15 min @425 then 30-45 min @ 350



Turkey with brown rice and summer squash:
(Clearing out the freezer!)

The perfect "over-medium" egg, with pesto on a maple-oat bun:

Salmon-scallop chowder:

1 lb salmon (wild caught of course) - I used frozen from TJs - you could use other fish
1 cup frozen scallops (or seafood of your choice or omit)
1 cup white wine
1 T butter
1 cup minced celery
1/2 cup chopped parsley
1 cup sliced green onions
1 tsp dill weed
2 T butter
2 T. flour
1 cup broth (chicken broth, or I used daishi, Japanese fish broth)
2 cups cooked potatoes (I used leftover mash potatoes)
1 cup milk
salt & pepper

Put the salmon in a soup pot with the white wine, put a lid on, and poach for about 10 minutes, until almost cooked through. Keep it at a low simmer - not a heavy boil. Remove the salmon to a dish, and simmer the scallops for a few minutes until just barely cooked. Remove the scallops and the wine/sauce to the dish with the salmon. In the soup pot, lightly cook the celery and scallions in 1 T. butter, until softened, then add 1 t. dill weed. Remove to the same dish as the salmon. In the soup pan, melt 2 T. butter with 2 T. flour, cook and stir for a couple minutes to make a roux. Add the 1 cup stock, cook for a few minutes. Add the potatoes and stir until they are are heated through. Then add the milk, keeping the flame low, bring just below a boil. Stir in the seafood and vegetables, breaking the salmon into bite size pieces. Add salt, pepper, and dill to taste. Keep the flame low and just heat through. Don't allow the chowder to boil or get too hot or it will "break" and separate.

Dandelion greens and blossoms with shallots, Dijon mustard, wine vinegar, and Romano cheese:

Salad with pears, kiwi, ginger, and romaine:

and garnished with candied orange peel:

Tiny spiced meat pies: (I made these for the little boys, but they didn't like them - lol!)

Homemade mozzarella with lasagne pasta and sauce:

Parsley pesto

Boilt eggs with pesto, Greek olives, sundried tomato:

Homemade yogurt with violets and blueberries:

The BEST chocolate Easter eggs!

The inimitable Chocolate Colon Candy:


Maple Oatmeal Buns

1 cup old-fashioned rolled oats (not instant)
1 package yeast
1 cup whole wheat flour
2 cups white or unbleached flour
1 tsp. salt
1/3 cup real maple syrup
2 T. oil plus 1 T. more for the bowl (I use safflower oil)
1 & 1/4 cup plus one T. warm water (110* - 120)

Mix all ingredients except the extra 2 T. oil. Mix by hand (or use mixer or bread machine) until dough sticks together. Knead until elastic. Pat the remaining 2 T. of oil around the outside of the ball of dough. Cover the bowl, let rise in a warm place until doubled (about 45 to 60 minutes). Punch the dough down and divide in half, then half again (fourths) then half again (eighths). For dinner rolls divide in half again (16ths.)

Pat each piece into a flat circle, then, as you knead, fold edges of the circle toward the center, to form a pinwheel pattern. Place the buns on a greased or non-stick baking sheet. Cover with a cloth and let rise in a warm place until doubled, about 30 to 45 minutes. Bake at 350° about 20-25 minutes until done (they will be browned and sound hollow when turned over and tapped.) Makes eight sandwich buns, 16 dinner rolls, or one loaf of bread.


From Wikipedia: "Okonomiyaki (お好み焼き?) is a Japanese savoury pancake containing a variety of ingredients. The name is derived from the word okonomi, meaning "what you like" or "what you want", and yaki meaning "grilled" or "cooked" (cf. yakitori and yakisoba). Okonomiyaki is mainly associated with Kansai or Hiroshima areas of Japan, but is widely available throughout the country. Toppings and batters tend to vary according to region."

"Cooked okonomiyaki is topped with ingredients that include otafuku/okonomiyaki sauce (similar to Worcestershire sauce but thicker and sweeter), aonori (seaweed flakes), katsuobushi (bonito flakes), Japanese mayonnaise, and pickled ginger (beni shoga)."

Garlicky greens with white beans and sundried tomatoes

olive oil
canned white beans
sundried tomatoes (pieces packed in oil)
Chinese mustard greens
chicken broth (I used Better Than Bouillion)

Heat up some olive oil in a skillet. Saute the shallots and garlic - then remove them to the serving platter. Fry the drained beans in the oil, until they get a little dry, then add the greens (sliced) and the tomatoes.
Add back in the garlic and shallots, and 1/4 cup broth. Stir & turn with a spatula or tongs.