Chicken Tortilla Soup

My friend Jenni makes an excellent tortilla soup. For the last 2 years, she has brought it to our Christmas Baking Extravaganza for lunch, and Jack and I just love it.

A few weeks ago we ate at a Mexican restaurant and, being a rather blustery day, I ordered the tortilla soup. It was good, but not great, and the next day I made a pot of Jenni’s soup. No comparison. Now, the way it was in the restaurant may have been the traditional Mexican type (thin broth and a few shreds of chicken ladled over fried tortilla strips), but it was not what we like. It was not Tortilla Soup, Jenni-style!

She gave me permission to post her recipe and here it is. The tortillas sautéed at the beginning and cooked with the soup makes it thick and hearty, there is a perfect balance of cumin and chili powder in the broth, and don’t skimp on the garnishes! I used thawed frozen roasted corn kernels (from Trader Joe’s). This is definitely a main-dish soup, thick and hearty and very flavorful. Serve with cornbread, if desired.

* Exported from MasterCook *

Chicken Tortilla Soup

Recipe By: Jenni

Servings : 6

Amount Measure Ingredient -- Preparation Method

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18 ounces cooked chicken breast halves -- shredded

3 tablespoons olive oil -- (light or extra light)

8 corn tortillas chopped

6 medium garlic cloves -- minced

1 medium onion -- chopped

28 ounces canned diced tomato -- undrained

6 cups low-sodium chicken broth

1/2 cup chopped cilantro

2 tablespoons ground cumin

1 tablespoon chili powder

1 teaspoon ground chipotle pepper -- if desired

3 bay leaves

9 ounces cooked black beans -- (about 1- 14 ounce can, drained and rinsed)

1 cup corn kernels -- thawed, if frozen

3 tablespoons light sour cream

2 tablespoons skim milk

Cook chicken breasts and shred, if not already done.

Heat oil in a large saucepan over medium heat. Add tortillas, garlic, and onion. Sauté for 2-3 minutes. Stir in tomatoes and chicken stock and bring to a boil. Add cilantro, cumin, chili powder, chipotle (if desired), and bay leaves. Turn down the heat and simmer for 30 minutes.

Add black beans and corn. Cook for an additional 10 minutes. Meanwhile, mix sour cream and milk in a small bowl.

Ladle into bowls. Drizzle with the sour cream mixture, sprinkle with cilantro, and add other toppings as desired (diced avocado, shredded Monterey Jack or crumbled queso fresco, baked tortilla chips, etc.

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Per serving: 425 Calories (kcal); 16g Total Fat; (30% calories from fat); 38g Protein; 44g Carbohydrate; 54mg Cholesterol; 537mg Sodium

Food Exchanges: 2 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

NOTES : This is a thick, hearty tortilla soup which, although great on its own, just shines with the addition of toppings ( a drizzle of sour cream thickened with milk, which imitates the Mexican "crema" is included in the recipe, but more toppings, including avocado, cheese, baked tortilla chips, are great).

Crockpot Chicken Rendang

For the last 28 years we have lived here at the farm I have stoically dealt with no heat in my kitchen. Well, except for in the months of June through September when, due to the kitchen’s western exposure, there was plenty of radiant heat in the late afternoons…

But this kitchen, built sometime in the early 1960’s as an addition, is on a concrete slab and has no source of heat other than what wafts through the 28” door opening into the dining room and the pilot lights on my stove. It is a massive range, a commercial one with 6 burners, two ovens, a raised griddle and broiler underneath, and there are 11 pilots going at all times (except during the months of June through September when I only turn on the gas and light the pilots to make a meal). The bit of warmth from these pilot lights are, I am sure, what keeps my water lines under the sink from freezing during these single-digit nights.

This will soon end.

We are planning to have another addition constructed on the main level, this one a laundry room extension and a new, large bathroom. While a wall is being taken out, the commercial stove will be (somehow) carried out of the kitchen through this large opening. I like the stove, it has served me well for 20-some years, but I now want a smaller range and more cabinets and counter space.

Also, the new stove will feature a convection oven, which will make the annual Christmas baking extravaganza much less frustrating. A commercial stove such as mine is great for cooking and roasting, but not so much for baking cookies and pastries.

I am so excited, and am having great fun looking at stove options (and shower units, whirlpools, lighting, etc.). And another very exciting part of this renovation is that we will finally be able to add heat to the kitchen. Imagine! I will soon be able to make breakfast in the winter without my hands being freezing cold!

Of course, that’s if the contractor returns. He was supposed to call last Monday about an imminent start date. I’m not too worried, though, since he has disappeared before then reappeared eventually. At least he does return, unlike others we have hired in the past. ;)

There will probably be a few days where I will be without a stove and I am prepared to make do with the microwave, toaster oven, and crockpot.

I’ve never used my slow cooker much. In fact, I had originally purchased it to anneal glass beads when I went through a glass-bead-making phase. But I started to actually use it occasionally last year and found that it is very handy to have. And I like being able to put ingredients in it, go and get involved in a project, then return to the kitchen hours later to find dinner already made.

The following is a recipe which I developed last week, after talking at length with a friend about a new Thai restaurant and realizing that our conversation had started a craving for something with a flavorful sauce of coconut milk, lime, lemongrass, and spice.

“Randang” is a Malaysian dish which is meat or fish slow-cooked in coconut milk and spices. I used chicken breasts (no big surprise, there) and added vegetables as well. Honestly, for a first effort, I was surprised at how well it turned out and that’s why I am posting the recipe. There was a lot of sauce, so next time I may use only about 2/3 of the can of coconut milk. Or maybe not since I now have a delicious sauce to use for stir-fried shrimp later this week.

* Exported from MasterCook *

Crockpot Chicken Rendang

Recipe By: Vicci

Servings : 6

Amount Measure Ingredient -- Preparation Method

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2 pounds boneless skinless chicken breast

1 can light coconut milk

2 tablespoons Madras curry powder

2 tablespoons fresh lime juice

2 tablespoons brown sugar

1 tablespoon minced lemongrass

1/2 teaspoon crushed red pepper -- (use less if you don't want a moderate amount of heat)

1/2 teaspoon ground ginger

1/4 teaspoon ground black pepper

5 whole garlic cloves

1 small onion -- coarsely chopped, about 1/2 cup

2 tablespoons cashews

16 ounces bell pepper -- green, colored, or a mix; chopped in 1" pieces; about 1-1/2 large

8 ounces carrots -- peeled and cut diagonally 1/2" thick; about 2 large

2 1/2 ounces frozen green beans -- thawed; about 1 cup

1/2 teaspoon coconut extract

3 tablespoons chopped cilantro

1 1/2 cups basmati rice -- uncooked

Cut the chicken breast into large pieces (about 1 per serving). In a small amount of oil, brown the chicken on two sides in a large skillet.

While the chicken is browning, in the crockpot, mix the coconut milk through the ground black pepper.

While the food processor is running, drop in the garlic cloves and process until chopped. Add the onion through cashews and process until all are finely chopped. While the machine is running, add 1/4 cup water in a slow stream to make a paste. Scrape this mixture out into the crockpot and mix. Add the bell pepper and carrots to the coconut milk mixture, then place the browned chicken breast peins on top. Cover, turn to high, and cook for 3 hours. Add the thawed green beans, cover, turn the crockpot to low, and cook for an additional 30 minutes.

Add the thawed green beans, cover, and turn the crockpot to low. Cook for an additional 30 minutes.

Prepare rice during this final 30 minutes.

Stir in the coconut extract.

In shallow bowls, serve chicken pieces and vegetables with generous amounts of sauce over steamed rice; sprinkle with cilantro. Squeeze wedges of fresh lime over, if desired.

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Per serving: 435 Calories (kcal); 8g Total Fat (3g Saturated); (16% calories from fat); 42g Protein; 50g Carbohydrate; 88mg Cholesterol; 162mg Sodium

Food Exchanges: 2 Grain(Starch); 5 Lean Meat; 2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

RECIPE NOTE: I prefer to use regular coconut milk and dilute with water to cut the fat content (“light coconut milk is just that—regular coconut milk cut with an equal amount of water, then sold at a higher price than the regular). But I had a can of “light”, purchased by mistake, and used it.

In either case, whether using the light or the diluted regular, I always add coconut extract to give some extra flavor. This is best added toward the end of the cooking time, so don’t forget it!

Tilapia with Oranges, Tomatoes, and Toasted Garlic

We awoke this morning to snow, and underneath that, ice.

Pleased that we didn’t need to drive anywhere today, my first duty was to clear the ice from our birdfeeders.

Poor little guys, half of the perches were iced over, as was the tray which held the seed, and small icicles hung from the top. It looked very cold.

I spent a couple of hours today cleaning our hall closet, which is a very nice job for a cold winter day (especially when a nice, warm radiator is nearby). I hope to make a trip to the recycling center sometime in the next week or two, and the stacks of old magazines were falling over into each other. It’s amazing how many magazines I bundled up.

I grew up reading magazines. One of my earliest reading memories was reading Good Housekeeping in bed, while staying at my Gram’s house. My Mom has probably kept a subscription to that magazine for over 50 years (they should award super-long-time subscribers like her!). As I grew older, I bought my own—Tiger Beat, then later, Seventeen and Glamour then onto Cosmopolitan as I slid into my mid-20’s. Then Jack and I were married and I realized that I needed to evaluate my subscription choices since I was living on a farm and no longer working in the city so I started reading cooking and home-decorating magazines. After the internet came into my life, I’ve been able to pare down to a few hard-copy magazines such as Eating Well, Health, Real Simple, and Better Homes & Gardens.

Mom still subscribes to more than I do, and she passes me her issues when she is finished with them. One which I seem to get some decent recipes from is Woman’s Day.

After a wonderful, yet rich, lunch at a Mexican restaurant the other day I decided that we needed to have something very light for dinner. I opened my binder of “to try” recipes and found one taken from the November 2011 issue of Woman’s Day.

Tilapia with Oranges, Tomatoes, and Toasted Garlic was a great choice. It is incredibly quick to make and very tasty. Somehow, I didn’t think that oranges, tomatoes, and garlic would be this good. I served it with roasted butternut squash cubes, but I think that garlic-sautéed spinach would be even better for the next time.

Jack is not wild about couscous, so I subbed steamed jasmine rice. It will be on our regular rotation for these winter months.

Tilapia with Oranges, Tomatoes, and Toasted Garlic

Ingredients

• 1/2 cup(s) whole-wheat couscous
• 1 large orange
• 3 teaspoon(s) olive oil
• 4 small tilapia fillets (about 1½ lb)
• Kosher salt and pepper
• 2 clove(s) garlic, thinly sliced
• 1.5 piece(s) fresh ginger, very thinly sliced
• 1 pint(s) cherry tomatoes, halved
• 2 scallions, thinly sliced

Directions

1. Cook the couscous according to package directions. Cut away the peel and white pith of the orange. Working over a bowl, cut the orange into segments, adding them to the bowl along with any juices.
2. Meanwhile, heat 1 tsp oil in a nonstick skillet over medium heat. Season the tilapia with 1/2 tsp salt and 1/4 tsp pepper and cook until opaque throughout, 1 to 2 minutes per side. Transfer to a plate and cover with foil to keep warm.
3. Wipe out the skillet and heat the remaining 2 tsp oil over medium heat. Add the garlic and ginger and cook, stirring occasionally, until golden brown, about 1 minute. Add the tomatoes and cook, tossing occasionally, until beginning to break down, about 3 minutes. Add the oranges and any juices and gently toss to heat through. Serve with the tilapia and couscous and sprinkle with the scallions.

Gnocchi with Butternut Squash, Spinach, and Walnuts

I was organizing Christmas decorations in the basement yesterday afternoon and uncovered a butternut squash. Apparently, while unpacking cookie tins last month, I tossed an empty plastic bag over the squash (which was sitting innocently on a shelf in the cool basement). This, I decided, was a “sign”. Butternut squash for dinner.

Since butternut squash goes so well with sage, I picked some leaves from my (outdoor) still-alive-but-looking-straggly sage plant this afternoon. Then I noticed a small amount of baby spinach leaves in a bag in the refrigerator, and a package of potato gnocchi that I had bought yesterday that was still on the kitchen table.

Jack wandered into the kitchen asked what I was planning for dinner. I told him gnocchi, butternut squash, spinach… and he then suggested that I add toasted walnuts. Brilliant.

I’ve made similar recipes before, but this time I actually wrote down what I did. This was so good! Little pillows of potato-ey gnocchi, cubes of sweet butternut squash, spinach and parmesan, and the crunchy toasted walnuts were an excellent final touch. And it came together very quickly.

Gnocchi with Butternut Squash, Spinach, and Walnuts

16 ounces potato gnocchi

2 tablespoons olive oil

1 tablespoon butter

12 ounces (about 2 ½ cups) peeled and seeded butternut squash (cut into ½” pieces)

1 ½ ounces (about ¼ cup) diced onion (1/2” pieces)

1 large clove garlic, smashed and minced

3 ounces baby spinach leaves (if large, run a knife through them a couple of times)

1 ½ tablespoons fresh, minced sage

salt and pepper to taste

1/8 teaspoon crushed red pepper flakes

2 tablespoons grated Parmesan

2 tablespoons chopped toasted walnuts

Put a large pot of salted water on to boil for the gnocchi.

Toast walnuts, if necessary.

Melt butter and olive oil in a large skillet. Add squash and cook, stirring frequently, until pieces are just softened (about 5 minutes).

Add gnocchi to boiling water.

Add the onion and garlic to the squash and cook for an additional 2 minutes.

Add spinach and cook for another minute. Scoop 1/3 cup of water from the cooking gnocchi and stir into the vegetables. Drain the gnocchi and add to the pan along with the sage leaves and crushed red pepper flakes, stirring gently.

Season with salt and pepper. Divide between 2 plates, sprinkle with Parmesan and walnuts.

An additional comment: This recipe, if you are to go by the gnocchi package, should have made 4 servings. Right. It probably made close to 3—Jack ate two! And, afterward, he said that he could have had another two servings. :) So much for portion control. We love our carbs!

Gnocchi is our downfall. I once saw the photo of a recipe that showed a serving as being 8 measly gnocchi. We laughed. I suppose that if you follow the “recommended servings”, if you are making the above recipe for 4, perhaps you should double all of the other ingredients.

And, after roasting the other half of this butternut squash in the oven to accompany our lunch today, I think that instead of sautéing the squash I would prefer to roast it for in this recipe.

Turkey Pumpkin Chili

This morning we woke to snow. I looked out of the window and saw a scene worthy of any of those glass snowball decorations (after being shaken furiously). So far there hasn’t been a lot of accumulation, maybe a couple of inches, but it finally looks Christmas-ey out. Over a week later. Oh well, too many icy, cold, snowy Decembers have been complained about, so why not also complain about a warm, rainy December as well? If I lived in a more temperate climate I probably would not get to complain about the weather at all (and where, anyway, is that Vicci-perfect climate?).

The flotsam and jetsam of Christmas are littered about the house. Due to work on the house and barn, I finally got around to decorating too little, too late; and then with becoming sick over Christmas and the week-plus thereafter, very little straightening-up was accomplished. I’ve been sitting around, eating the leftover seasonal goodies, and feeling like a blob. Jack is finally feeling better (a more miserable patient there could never be), and my breathing is improving, but I have learned that the process cannot be rushed or there will be an inevitable backward slide. I will try to put up with taking it easy for the next few days. I cannot promise that my husband, however, will do the same.

To help us both in our recoveries, and also to try and offset the delicious cookies and candies which neither of us can seem to ignore, I am preparing healthy meals. I had a single pumpkin from my garden this year (which, actually, was a surprise because I forgot to plant pumpkin), and it has been sitting on the kitchen counter for weeks. I used half for dinner last night.

I really don’t know what I did before Trader Joe came into my life. Well, I do. I never had the option to buy the variety of items which are available at that store. If I wanted a curry, I made a curry from (almost) scratch. Having TJ’s bottled curry sauces on hand, in both the Indian and the Thai varieties, is a great convenience.

Although I do feel better these days, I’m rather tired and breathless by the day’s end and looking for something relatively quick to make for dinner. Yesterday I was craving a nice, warming, coconut-scented Thai curry. I pulled a bottle of Trader Joe’s Thai Yellow Curry sauce from the pantry, sautéed chicken and onions, added the sauce, added chunks of fresh pumpkin, and simmered until the pumpkin softened. Just before serving I stirred in chopped fresh spinach. Served over jasmine rice, with a sprinkling of cashews on top, it was thoroughly enjoyable and almost too easy. :)

Tonight, I am going to use the other half of that pumpkin for Turkey Pumpkin Chili, which I wrote about last January.

http://victoriasdays.blogspot.com/2011/01/turkey-pumpkin-chili.html

(after-dinner note: great chili recipe! To save time, I sauteed the ground turkey, then added the onions through garlic, and then the canned tomatoes, etc. Very delicious and warming.)

Hoppin' John!

Happy New Year!

My Mom makes pork and sauerkraut for New Year’s Day, and I never could learn to like either the taste or the smell of that fermented cabbage! So for the past 25+ years, I have made our own NYD food tradition of black-eyed peas and greens in various forms. I can never remember exactly what recipe I have used from year to year, but today’s lunch from Vegetarian Times has already been printed out, noted, and saved in both my binder and computer file. Jack’s comment after the first bite: “Now this is excellent!” :)

Hoppin' John With Collard Greens

Ingredient List

Serves 4

• 1/4 cup apple cider vinegar, divided
• 2 Tbs. agave nectar (I used honey)
• 3 tsp. olive oil, divided
• 1 tsp. chili powder, divided
• 1 tsp. salt, divided
• 1 large bunch collard greens, chopped (I used 10 ounces)
• 4 slices meatless low-fat bacon strips, chopped (I used 6 ounces of smoked turkey sausage)
• 1 small onion, chopped (3/4 cup)
• 3 ribs celery, chopped (3/4 cup)
• 2 cloves garlic, minced (2 tsp.)
• 1 1/2 cups cooked long-grain white rice (I used ¾ cup uncooked and then, of course, cooked it)
• 1 15.5-oz. can black-eyed peas, drained and rinsed (I used 10 ounces frozen, thawed)

Directions

1. Whisk together 2 Tbs. vinegar, agave nectar, 1 tsp. olive oil, 1/2 tsp. chili powder, and 1/2 tsp. salt; set aside.

2. Cook collard greens in pot of boiling salted water 15 minutes. Drain, reserving 1/2 cup liquid.

3. Meanwhile, heat remaining 2 tsp. oil in large skillet over medium heat. Add bacon, onion, celery, garlic, and remaining 1/2 tsp. chili powder. Cook 8 minutes, or until translucent. Add collard greens, vinegar-agave nectar mixture, 1/4 cup reserved cooking liquid, 2 Tbs. vinegar, and remaining 1/2 tsp. salt. Cover, and cook 10 minutes, or until greens are tender. Transfer to serving platter.

4. Add rice and beans to skillet. Stir in remaining 1/4 cup cooking liquid, and cook 3 minutes, or until heated through. Serve rice and beans over greens.

Note: I stirred the peas, rice, and sausage into the collard greens and served all in one big bowl.

Nutritional Information

Per Serving: Calories: 291, Protein: 12g, Total fat: 6g, Saturated fat: 0.5g, Carbs: 51g, Cholesterol: mg, Sodium: 723mg, Fiber: 8g, Sugars: 12g

Because I didn’t feel like making the accompanying cornbread, this recipe made 2 servings. :)

I have to wonder, why do I only think of making this on New Year’s Day? It is very good, healthy, easy to make… I’m keeping the printed version in my current recipe binder and hope to put it into regular rotation over this winter.

Skillet Chicken with Cranberries and Apples

December 30th---and what a month it has been! Does any time go as fast as during those thirty-one days of December?

I am sitting at the computer, looking outside on a lovely, late-December day. The sun has already begun to dip behind trees covering the hills to the west even though it’s barely 4pm, and the thermometer read 54 degrees when I walked by the window last. We’re in southwestern Pennsylvania, so this cannot last. But it is a nice gift.

That’s what my Mom called it this morning. She phoned and told me that she took “this gift of a day” and went for a nice, long walk. Having broken her ankle last summer, and become increasingly frustrated with limping and pain throughout the fall, this past month she finally got back into her walking routine. When the weather is decent, about two miles a day (as far as I can figure out) and I applaud her. Although I cringe at the thought of her out on country lanes, walking on the edge of the road, and I only wish that she would get her act together and locate some of the flashing devices I have bought her in the past few years to wear so that she can be safe. Are you listening, Mummy????

I am being forced to sit and be quiet and wait out the last days of a fairly nasty asthma attack that began on Christmas Eve day. I have spent several hours combing through my cooking and baking notes (dating from September!) and realize how hopelessly behind I am. There just isn’t enough time in the day for everything.

I have a photo, and nailed the recipe, for a wonderful linguine with white clam sauce. I’ve seen the scribbled recipe floating around the kitchen for a couple of months now and, of course, since I have the time to post I cannot seem to locate it. Perhaps next time.

Next up, a photo from several weeks ago and I know where that recipe is. Online. Safe in the Eating Well website.

Skillet Chicken with Cranberries and Apples was, as I recall, my attempt at trying to cook a quick dinner but to also make something new and different. It fit the bill perfectly.

Skillet Chicken with Cranberries & Apples

http://www.eatingwell.com/recipes/chicken_cranberries_app

From EatingWell: September/October 2011

Celebrate the flavors of fall with chicken cooked in a fast apple-cranberry sauce. If you prefer a less tart flavor, try dried cranberries instead of fresh. Serve with quick-cooking wild rice and roasted Brussels sprouts.

4 servings, about 1 1/4 cups each | Active Time: 20 minutes | Total Time: 20 minutes

Ingredients

• 1 pound chicken tenders, trimmed and cut in half on the diagonal
• 3/4 teaspoon dried thyme, divided
• 3/4 teaspoon salt, divided
• 1/4 teaspoon freshly ground pepper
• 2 tablespoons canola oil, divided
• 2 crisp red apples, such as Braeburn, Fuji or Gala, thinly sliced
• 1 large red onion, quartered and sliced
• 3/4 cup apple cider or apple juice, divided
• 1 cup cranberries, fresh or frozen (thawed)
• 1 tablespoon all-purpose flour

Preparation

1. Sprinkle both sides of chicken tenders with 1/4 teaspoon each thyme, salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Reduce heat to medium and add the chicken. Cook, stirring, until lightly browned on all sides, 3 to 4 minutes total. Transfer to a clean plate.
2. Add the remaining 1 tablespoon oil to the pan. Add apples, onion, 2 tablespoons cider (or juice) and the remaining 1/2 teaspoon each thyme and salt. Stir to combine. Cook, stirring often, until the apples and onion are softened, 3 to 4 minutes. Add cranberries and sprinkle flour over everything in the pan; cook, stirring, for 1 minute. Return the chicken to the pan and pour in the remaining cider (or juice). Cover and cook, stirring once or twice, until the sauce has thickened and the chicken is cooked through, about 3 minutes more.

Nutrition

Per serving : 287 Calories; 10 g Fat; 1 g Sat; 5 g Mono; 63 mg Cholesterol; 26 g Carbohydrates; 24 g Protein; 4 g Fiber; 496 mg Sodium; 415 mg Potassium

2 Carbohydrate Serving

Exchanges: 1 1/2 fruit, 1 vegetable, 3 lean meat, 1 1/2 fat

I cut boneless skinless chicken breasts in pieces instead of using chicken tenders, but otherwise prepared the original recipe as written. It took so little time to make that I had to hold it in the pan for several minutes while the pilaf finished cooking. The chicken was tender, the tart cranberries a very nice contrast to the sweet apple, and there were a lot of pan juices which soaked into the multigrain pilaf wonderfully. I also served mashed sweet potatoes, and the dinner was a hit. Very warming, and flavorful, and healthy. In fact, this will probably be our dinner this evening.

Triple Ginger Bars

I spent the day in the kitchen today, my favorite way to spend time. :)

I made cornbread, then cornbread dressing; also vanilla mashed sweet potatoes, and a pumpkin pie. The Brussels sprouts are trimmed and ready to roast, the hazelnuts toasted and chopped to be sprinkled on top before serving. Pumpkin scones, for Friday's breakfast, are in the freezer. We're all ready to take our part of the feast to our friend's house tomorrow.

At the last minute, I decided to make Triple Ginger Bars which are featured in the November 2011 issue of Better Homes & Gardens. Even though loaded with butter, I made the recipe according to the directions because it's a holiday! Anyway, for some reason the cake sunk quite badly in the center. Then the glaze was poured over. It cascaded down the edges and puddled in the center. As the glaze cooled, I tried to pull it up over to the edges and was only moderately successful. At a last desperate attempt to cover the wrinkled glaze and salvage the bars, I covered the surface with ground, toasted hazelnuts.

It worked, somewhat. After cutting, some of the bars had the distinct contours of a beginner ski-slope.







Oh well, I shall serve them with the best side facing outward.



Despite their appearance, these were really good. You have to like ginger a lot to appreciate them, though, because they are just filled with that nippy spice. I didn't have any fresh ginger, so I subbed 3 Tablespoons of finely-chopped crystallized ginger. Very good. I just don't know what I did wrong that would cause them fall in the center, and because of that I probably will not make them again.

Reynolds Wrap Pan Lining Paper

Yesterday my friend Jenni joined me in our Holiday Baking Day and we cranked out several dozen of each of 7 varieties of cookies. :) I hope to get them all posted in the next week or so.


But this post is a warning.


I bought Reynolds Wrap Pan Liner Paper because I couldn't find plain ol' parchment and it was horrible. The edges of the paper curled up and over and embedded themselves in the baked goods on the edges of the cookie sheet.





For another recipe, the parchment was to go over the edge of the pan to facilitate removal of the bars. The "pan lining paper" curled up and over and into the bars on two sides. Note the ridges on the bottom pan after removing the paper:




My husband didn't mind because he then got to eat the imperfect cookies/ bars. I minded because these are for gift trays/ baskets and I couldn't use them since they were not pretty.


Just a warning! I'll be returning the amount not used. :(

Restoring old wood windows, and not cooking...

Somehow, cooking has become lost for me lately since our autumn has been so very busy. Poor Jack has had so many dinners of grilled chicken breasts with whatever sauce I had in the refrigerator, some veggies, and a baked potato that I do not need to write about my cooking. Yes, there are a few times in the past several weeks where I actually had the time to make a decent dinner, but these were few and also were already-tried recipes that I have previously posted.

We don’t eat much prepared food and I was at a loss as to what to buy to make meals easier. I did purchase a veggie lasagna at TJs but have yet to try it. I can only thank Trader Joe and his barbeque sauces, Indian simmer sauces, and items like butternut squash ravioli, frozen roasted corn and frozen roasted bell pepper & onion combos. At least I wasn’t opening a can of corn.

I shall blog today about windows, because that is what has consumed my time over the past weeks. We live in a 144-year-old home that is constructed of brick and has the original wooden windows. Can anyone think of a more energy-inefficient type of window, other than a single sheet of plastic wrap? No? I didn’t think so. But Jack is an architect, and he is very preservation-minded, so replacing the original wooden windows with nice, tight, energy-efficient ones was not even considered. Yes, we would rather freeze than compromise on our historical home!

Well, no, not me but I had to go along with it. And build up a nice collection of heavy sweaters and thick blankets.

Many years ago, when I was much younger and full of energy (*sigh*), I worked my way around this large house, repairing windows, replacing broken or cracked glass, scraping and painting, and caulking the he** out of each window. They are as energy-efficient as they can be under the circumstances (and those are the circumstances of historical preservation).

Alas, even though I bought the “best” paint and the “best” of the other materials, I will never be done with keeping these windows looking decent. Every fall, depending on time available, I get to work on the windows.

This year, another job had been added. We have a huge barn (this used to be a dairy farm, even after 30 years the inside of the barn smells faintly of cows. Not a bad thing at all.), and a contractor arrived to replace part of the roof that was damaged in a storm last winter. The barn is set away from the house, and not very visible from the house because of the trees, so I’ve not paid much attention to it in the last few years because it’s basically a grossly oversized storage unit. But once the roof was replaced (and looking very nice) and new windows are going to be installed in the very-high dormers, I looked critically at the windows on the barn ground level and was dismayed at the shape they were in. Window panes were missing and boarded over, sills rotting, a couple of the windows were literally falling out of the clay tile blocks which surrounded them. So we asked the contractor to price replacing all of the windows. He could not find an inexpensive replacement window that Jack approved of, and the best he could come up with were vinyl windows that would have cost us $8000. For the barn. The storage barn!

I don’t know why I didn’t expect this, but Jack then suggested that perhaps I restore the barn windows.

Initially, as we stood in the barnyard looking at the worst side of windows, I considered throwing something at him; perhaps a chunk of tile that had fallen from underneath a rotting windowsill. But I resisted the urge and considered the cost savings. In addition to my very valuable time, a couple of gallons of paint, a case or two of caulk, a huge bottle of wood-glue would be all that would be necessary to preserve these windows for a little while longer. And we could use that $8000 for more visible restoration work around our home. So I began.

Three weeks later I have completed 6 of the very worst of the windows. Because I worked though our lovely Indian summer, even though we will have a couple of days here and there in the next few weeks that will be warm-ish and dry, I have quit until Spring. There is holiday stuff to plan and do!

Here is a closeup of one of the worst windows, a day or two into the process (I didn’t start taking photos right away). The broken panes had been removed, the muntins repaired or replaced, the loose paint scraped off:

And several days afterward replacing and glazing the glass panes, caulking, priming and painting with the resulting "new" window. I should have cleaned the glass but that was extra work, not necessary, and it is a barn. ;)

I’m obviously not a carpenter. Rebuilding those little “muntins” between the glass panes was, well, a pain. But they look nice, and I can only hope that they will not deteriorate too much before we are able to sell this place to a nice, historically-sensitive person who will use the barn for more than storage and will love the farm as we do. Then Jack and I can move to the retirement condo where I will have a large kitchen with brand-spanking new appliances and a small yard. There are some days where I feel as though this cannot happen soon enough!

Lentil and Brown Rice Stew with Chicken

Well, the frost really is on the pumpkin now! It seems as though it were only 5 days ago that I was outside painting in a short-sleeve t-shirt, but yesterday morning was our first heavy frost and this morning there were snow showers.

How very cool the feathery stalks of the decorative grass look when coated with frost!

My entire focus on food has shifted in the past couple of weeks, and I now plan warming meals. Especially since we just got our furnace repaired yesterday and we’ve been waking in a bedroom with mid-50’s temps. Brrr.

The other day I made stock from the carcass of a chicken that I roasted for dinner the evening before. I used it today to make a very thick, warm, satisfying stew for lunch. Jack isn’t a big fan of lentils, although I love them, and I put both lentils and chicken into the stew although the lentils and brown rice were the main ingredients (kind of a lentil stew seasoned with chicken).

This stew is a protein-fiber powerhouse with less than 450 calories in a 1-1/2 cup serving.

I harvested a lot of hot peppers from the garden last week-orange habanero, chocolate habanero, and red cherry:

And I added one of the smaller orange habanero peppers, chopped very finely, to the stew. Those are darn hot peppers! The stew was up at the higher level of my heat tolerance, but for the first time that day I felt warm. :)

* Exported from MasterCook *

Lentil and Brown Rice Stew with Chicken

Recipe By: Vicci

Servings : 6

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons olive oil

6 1/2 ounces carrots -- chopped, about 1-2/3 cups

4 ounces onions -- chopped, about 1 cup

2 3/4 ounces celery -- minced, about 3/4 cup

1 large garlic clove -- minced

1/4 cup all-purpose flour

8 cups low sodium chicken broth

2 teaspoons dried thyme

2 whole bay leaves

1/2 cup brown rice

1 cup lentils -- brown lentils preferred

6 ounces zucchini or yellow squash -- chopped, about 2 cups

1 cup frozen, shelled edamame -- thawed

8 ounces cooked chicken breast halves -- chopped

1/4 cup minced fresh parsley

In a large Dutch oven, warm the olive oil over medium heat. Add the carrots and cook, stirring often, for 3 minutes. Add the onions, celery, and garlic and lower the heat a little, Stir often until the veggies have softened, about 8 minutes. Increase the heat back to medium and sprinkle in the flour; stir constantly for a minute.

Pour in the chicken broth slowly, stirring quickly to avoid any lumps. Add the thyme and bay leaves and bring to a boil, stirring constantly. Add the lentils and brown rice, stir well, and turn down the heat to medium-low. Cover partially and allow to cook for 40 minutes, stirring often.

Add the chopped zucchini and continue to cook for an additional 10 minutes. Stir in the edamame and chicken and cook until the chicken is heated through and the rice and lentils are tender. Season with freshly ground pepper, and stir in parsley.

Yield:

"9 cups"

- - - - - - - - - - - - - - - - - - -

Per serving: 437 Calories (kcal); 11g Total Fat (2g saturated); (21% calories from fat); 41g Protein; 47g Carbohydrate; 26mg Cholesterol; 744mg Sodium; Dietary Fiber 14g

Food Exchanges: 2 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

Note: I will add chopped mushrooms the next time, and perhaps some frozen peas—this is a great recipe to clean out the bits & pieces of frozen veggies in the freezer!

Well, no photo. I downloaded it, saved it somewhere (I'm certain that I did!) and then erased it from my memory card. If I remember, I'll try again with the leftovers tomorrow. Yeesh.

Roasted Pumpkin Soup

Although the days are becoming cooler and most of the garden produce is only a (lovely) memory, I am still fortunate enough to have a zucchini and a yellow squash plant that are still producing.

The other evening I made a delicious mole that was quick and used one of the zucchini from the garden. I searched and found that I had reviewed this Good Housekeeping recipe a year ago, but that I hadn’t added a photo. Well, this year I have that photo. :)

The review and recipe are here, and I added in the photo as well.

I forgot about adding the red bell pepper and the chipotle (if I don’t write it down…), but have now written this on the recipe so I don’t forget next time. And I realize that 2 corn tortillas are considered a “serving”, but with the minimal fat and calories that they contain, we used a few extra because sopping up the rich sauce with the tortillas is just so very good.

Okay, since I got off easy for that post, I will add a new recipe to this one.

I haven’t been cooking a lot lately because I am busy getting work done on the outside of our house before cold weather arrives. We will have a span of a few days of nice weather where I spend most of my day painting, and every few days there is a rainy day or two where I can work inside. Yesterday was one of those days, and instead of painting the inside of the window frames as planned (I am so sick and tired of painting!), I decided to spend a few hours in the kitchen.

My Dad gave me a pumpkin from his garden when we visited last month, so I decided to warm up the kitchen by roasting it for pumpkin soup.

By far, the most difficult part of this recipe is cutting and peeling the pumpkin. You need a very sharp knife, a large cutting board, and a large bowl for the peel and the insides. I cut the pumpkin *almost* in half vertically (just to one side of the stem). That is the most difficult part. Then I cut the pumpkin into slices, scoop out the seeds, and peel each piece. It took me about a half hour to prepare 4 pounds of pumpkin.

After that, it’s a breeze. Toss the pumpkin chunks along with onions, garlic, thyme, and olive oil and roast for about a half hour. Near the end of that time, bring the stock to a boil, add the cooked veggies, simmer for 10 minutes, and puree. I love my hand blender for jobs like this! It is over 20 years old and is taped (and injury which happened after falling out of the dish drainer years ago), but works great.

Some milk is added (would this make it a bisque rather than a soup?), and garnished with plain lowfat yogurt. Too late, I realized that a sprinkling of smoked paprika would have been a great addition.

Roasted Pumpkin Soup

Makes about 9 cups

Ingredients

4 pounds pumpkin, peeled and cut into 3/4-inch pieces

2 medium onions, cut into 8 pieces each

3 large garlic colves, peeped and halved

1 tablespoon finely chopped thyme

2 tablespoons extra virgin olive oil

freshly ground black pepper and kosher salt to taste

32 ounces chicken or veggie stock

1 cup lowfat milk

Plain lowfat yogurt

Smoked paprika (or ground dried chipotle, if desired)

Preheat oven to 425°F. Toss pumpkin, onions and thyme in oil and spread mixture onto 2 large baking sheets.

Season with salt and pepper and roast for 25 to 35 minutes until tender, stirring every ten minutes or so.

Toward the end of the roasting time, heat the stock in a large pot. Remove veggies from oven and transfer to a large pot. Add broth, wine and cardamom and simmer for 10 minutes. Using a hand blender, puree the soup until smooth (or, working in batches, puree the soup in a blender or food processor until smooth, then transfer back to pot). Bring soup back to a simmer. Remove from heat and whisk in milk.

Ladle into soup bowls and garnish with plain nonfat yogurt, sprinkle with smoked paprika or ground chipotle pepper if you like some heat.

(Shown in the photo are twisted whole wheat biscuits which, after another try or two and a few more tweaks, will be in a future post)