When in Doubt, Nuke a Potato

Culinary Tip O' the Day: When you are wandering around the kitchen trying to find something quick and easy to make for lunch or dinner--and you just can't face another sandwich--nuke a couple of skin-on potatoes (speared with a knife) for ten minutes, then start digging around your fridge for miscellaneous toppings. Leftover grilled veggies? Awesome. Part of a rotisserie chicken? Use that. Throw some sort of cheese on there, drizzle with the dregs of any type of dressing or marinade that you have rattling around, and VOILA!

My version for lunch today was a little Mexi-cheese blend of which I found a quarter package in the deli drawer, part of an onion that was malingering on the counter (chopped), a grilled sausage (sliced), a drizzle of buttermilk ranch dressing from an almost empty bottle, and some leftover Savoy cabbage slaw on top. TA-DAH!

Low Carb and (Nearly) Gluten-Free...and You'd Never Know It!

I went to Aldi the other day, and they had this GINORMOUS, nine-pound pork shoulder roast on sale for $1.99 a pound. I bought it, split it, and froze half of it for another meal. Then I trolled the internet for recipe ideas (search terms: "crock pot" and "pork roast") and found a good one on Skinny Taste. I used their recipe as a jumping off point, made a some additions and adjustments, and it turned out great! I just love it when the crock pot does most of the work for me.

For a side dish, I saw this loaded cauliflower bake scrolling by on my FB newsfeed recently and thought it looked pretty yummy, despite the fact that I hate cauliflower. My diabetic roommate is still trying to cut carbs (and it wouldn't hurt me, either!), plus, I figured the pulled pork and cauliflower mash would taste yummy together...and I was right! All the flavorful additions would fool the most ardent cauliflower hater like me. This meal is also low carb, and if you used gluten-free soy sauce or coconut aminos (or just omitted the soy sauce), and gluten-free beer or just vegetable broth alone, it would also be gluten-free. So maybe this dinner will help you keep some resolutions while still feeling indulgent.

Crock Pot Balsamic Pulled Pork 

1/2 cup beer
1 teaspoon vegetable soup base
1 onion, slivered
4 cloves garlic, peeled and minced
pinch of red pepper flakes
2 tablespoons olive oil
4-5 lb. boneless pork shoulder roast
1 tablespoon Cajun seasoning
1/2 cup balsamic vinegar
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon honey

Pour the beer into the crock pot, stir in the soup base (or you can just use 1/2 cup of vegetable broth instead), and add the slivered onions, garlic, and red pepper flakes.

In a large skillet on medium, heat the olive oil. Season the pork roast with Cajun seasoning, then brown on all sides. Place the browned roast in the crock pot and pour over the balsamic, Worcestershire, soy sauce, and honey. Cook for about four hours on high (or eight hours on low), or until it's tender enough to pull apart easily with two forks. If you are around the house while it's cooking, flip the roast about once an hour so each side gets to soak up the savory liquid.

When it's tender, pull the pork, and return it to the delicious broth and let it go for at least another half an hour or so on low. Serve over mashed potatoes or cauliflower, or soft polenta for an entree, or make a killer sandwich with it!

Loaded Mashed Cauliflower Bake

1 medium head cauliflower, leaves and core removed, broken into florets
2 tablespoons water
1/4 cup sour cream
1/4 cup mayonnaise
1 cup shredded colby jack or cheddar cheese, divided
2 tablespoons chopped green onions or chives, divided
6 slices of chopped crispy bacon, divided (don't you DARE use "bacon bits")
1/2 teaspoon granulated garlic
Cajun seasoning and black pepper, to taste

Place the cauliflower florets in a microwave-safe dish with a lid and add the water. Cover and microwave for 12-15 minutes, or until cauliflower is completely tender and mashable. Drain and mash with potato masher or pastry cutter to desired consistency.

Stir in the sour cream, mayo, a half cup of the cheese, one tablespoon of the green onions or chives, and half of the chopped bacon. Season with the granulated garlic, Cajun seasoning, and black pepper. Taste the mixture and make any adjustments you deem appropriate.

Bake uncovered at 350 degrees for 15 minutes. Top with the remaining cheese and bacon, and bake for another five minutes until the cheese is completely melted. Remove from the oven and sprinkle on the rest of the green onions or chives.

Pipes frozen again? Might as well have a drink!

We have been experiencing some brutal wind chill factors lately (down to about 25 below!), so I have been staying up all night, stoking the fire, checking on the heaters, and monitoring the pipes. I made the mistake of taking a three-hour nap on the couch at 6:30 this morning, and when I awoke, the hot water in the kitchen had frozen just as the cold water had done two days before, despite my vigilence. Not to panic, I employed a brilliant but very complicated system of pipe thawing that even professional plumbers can't fully appreciate. Observe my Pots and Pans and a Hair Dryer Methodology (patent pending).

Suffice to day, Old Man Winter has me frustrated and completely exhausted. Other than ripping up the kitchen floor to get to the currently inaccessible pipes that keep freezing up on is, the most immediate solution simply must involve a cocktail. I hardly ever drink, but when I am driven to it by the torments of home ownership and vicious weather, my poison is a an icy, tart, citrusy margarita. And I declare the official margarita of this bleak midwinter and frozen plumbing: The Blood Orange and Ginger Winter Margarita.

The recipe comes from Honest Cooking, and it is simply delicious. Now that interesting citrus is plentiful, you can easily find fresh blood oranges for this drink. I would also recommend that you use a high-quality, microbrewed ginger beer for this. I love Maine Root's Spicy Ginger Brew, which has a real kick to it, and just might defrost your wintry disposition.

Blood Orange and Ginger Winter Margarita

(Source: Honest Cooking)

 

For garnishing all drinks:
1/4 cup blood orange juice
zest from one blood orange
1/4 cup granulated sugar
slices of blood orange for garnish, optional

For each individual drink:
ice
2 ounces blood orange juice
1.5 ounces tequila
juice from 1 wedge of lime (I use half a lime)
3 ounces strong ginger beer

Place 1/4 cup blood orange juice into a bowl. In a separate bowl, combine blood orange zest and sugar. Dip the rim of a glass into juice first and then into the sugar mixture to coat the rim evenly. Fill the glass with ice.

In a cocktail shaker, combine one cup of ice with two ounces blood orange juice, one and a half ounces tequila, and the lime juice. Shake vigorously. Pour into the prepared glass and top off the glass with ginger beer. Stir and enjoy!

Golden Globes' Goodness!

I'm obsessed with movies and movie award shows, so I made golden foods for tonight's Golden Globes telecast: Turkey thighs glazed with honey and my new favorite Green Mountain Mustard (Clove Encounter with Garlic and Oregano), buttery, scampi-style egg noodles, and this lovely spinach salad, which is an homage to one my dear friend Rob often makes.

My version has beautiful local spinach, slivered shallots (Rob does not use these), spiced pepitas (Rob uses cashews), mushrooms and garlic sautéed in butter and white wine (or Vermouth, if you have it), crumbles of Castello Blue (Rob prefers goat cheese), finished with a drizzle of balsamic (I used maple balsamic) and garnished with hard-cooked eggs (and those golden yolks--also my addition to Rob's "recipe"). SO YUMMY! This makes a lovely side dish, but it would also be perfect for a lunch, or as a hearty and savory vegetarian entree.

Porcine Perfection Per The Piggery

I bought a small jar of smoked pork rillettes at the co-op the other day from a place called The Piggery in Ithaca. When I went to their Facebook page, they had posted an idea for a soup made with winter squash, onions, potatoes, and kielbasa. That sound perfectly yummy, so I made my own way with it today in the crock pot. I added lacinato kale for color, texture, and extra nutrition. (Sidebar: Can you believe it's kale from the garden that I planted at my friend Janice's this year? It was picked in October. I adore a long keeper!)  Oh, and this is another gluten-free recipe, if that matters to you.

Crock Pot Squash, Potato, Kielbasa, and Kale Soup
(Source: inspired by an idea from The Piggery, Ithaca, NY)

1 box frozen winter squash puree, thawed
1 quart (up to six cups) pork stock--or use half beef and half chicken
1 tablespoon olive oil
1 large onion, peeled and chopped
2 tablespoons (up to a 1/4 cup) finely-chopped cooked bacon
4 medium to large russet potatoes, peeled and cut into chunks
1 tablespoon paprika (swap out one teaspoon of smoked paprika if you like)
salt and pepper, to taste
1 lb. kielbasa, halved then sliced
2 cups chopped kale
1/2 cup cream, optional

Put the thawed squash and a quart of stock in the crock pot. In a skillet, heat the olive oil and sauté the chopped onion until tender and translucent and just starting to take on color. Scrape the cooked onions into the crock pot. Add the bacon, the potato chunks, the paprika, and then season to taste with salt and pepper. Cook until the potatoes are tender, about four hours on high or eight hours on low. (At this point, I strained out more than half of the potato pieces and took my stick blender to the soup to thicken it, then stirred the whole potato chunks back in.)

When the potatoes are done, brown the kielbasa pieces in the skillet, then add them and the chopped kale to the soup. You may wish to thin it with another cup or two of stock to a desired consistency. Finish by stirring in a little cream if you wish. Taste to correct seasoning. Serve piping hot.

Fiery Fermentations to Fight Future Frosts

Winter can be a very long stretch, especially here in the North Country, and especially without a lot of seasonal fresh foods to cook and eat. But thank goodness for long keepers like cabbage, kale, and root crops! I may not be doing a lot of canning right now, but I can still do a little fermenting in the bleak midwinter.  First of all, I made two quarts of fiery kimchi. Though it's below zero outside and the house is cool, if you place the jars in the path of the kerosene monitor, you'll be bubbling away in no time!

My second fermentation project may have me crossing over into witch's brew territory. This is fire cider or fire tonic or master tonic, and if you renounce your faith, join a coven, and drink a bit of this every day, apparently you live forever...or something like that. We'll see in a month or so. But even as I was shredding the fresh horseradish, it was clearing my sinuses, so it's making me healthier already!

I used the following recipe, which is extremely similar to every other such recipe on the interwebs. The only changes I made were to use half as much horseradish (I simply had to quit halfway through the grating of the root as it was killing my eyes and nose, so I cried "uncle"), and to use fresh tumeric not ground. I scrubbed it well and grated it along with the horseradish and ginger at the beginning.

Fire Cider
(Source: Foodie with Family)

1 large horseradish root, about 7 inches long (scrubbed very well)
1 large ginger root, about 7 inches long (scrubbed very well)
1 large onion, root and stem end removed and peeled
1 large orange (I used a blood orange because I had one on hand)
1 lemon (I used a Meyer Lemon because that's also what I had on hand)
16 cloves of garlic, peeled
2-4 habanero peppers, stems removed (I only used two small ones, split in half)
1 tablespoon ground turmeric (I used fresh tumeric, about the same amount as the ginger)
raw apple cider vinegar
raw honey

Grate the horseradish and ginger roots (and fresh tumeric, if using). Roughly chop the onions, orange, lemon, garlic, and habanero peppers (I cut the habaneros in half but did not chop them). Stuff everything into a half-gallon glass jar with a tight fitting lid or divide evenly between two quart sized canning jars. (I sterilized my jar by pouring boiling water over it before filling.) Sprinkle the turmeric in on top, dividing evenly between the two jars if using quart jars. Pour the raw apple cider vinegar in over the contents, allowing it to settle in through the crevices and adding more so that the contents are submerged. Lay a piece of parchment paper over the rim of the jar, then screw the lid tightly in place. Let the mixture sit in a dark, cool place, allowing it to marry and infuse for four weeks, shaking once daily. (I have not been shaking mine, as everything is suspended beautifully in the jar.)

After one month, pour the contents into a muslin or cheesecloth lined colander positioned over a stable pot. Let it drain for 30 minutes, then gather the corners of the cloth, twisting and squeezing until you cannot release any more liquid. When it's fully strained, add honey to the liquid to taste and pour into a sterilized wine bottle, flip-top bottle, or canning jar. (Tip: You can find gorgeous, inexpensive bottles and jars at T.J. Maxx, Home Goods, and Marshall's.) Store in a cool, dark place for up to a year, shaking well before using.

Some people take a shot of this stuff every day to help them stay healthy, especially during cold and flu season. I think it smells great, but if I can't bear to drink it straight when it's done, my plan is to mix it into a Bloody Mary and also to whisk it with olive oil to fashion a vinaigette for a salad. Other fermenters have also advised me to save the strained solids, and dehydrate and grind them for a zesty seasoning blend. I might try that! Stay tuned...

A Cozy Bowl of Cross-Cultural Comfort

So I was watching a rerun of Diners, Drive-Ins and Dives one night, and Sammy's Bistro in my old stomping grounds of Park City, UT made this crazy bowl of Indian/Southwest fusion comfort food that they called the Savory Chicken Bowl with Rice. There wasn't a recipe on the Food Network web site, so I watched the demonstration a few times, and thought to myself, "I could probably recreate that...or something close to it." And I made it in the crock pot to boot!

Ladies and gentlemen, may I present the Savory Pulled Chicken Curry Bowl with Jasmine Rice, Tomatillo Aioli, and Crispy Tortilla Strips. I know, it sounds like all kinds of bizarre, but it's soooooooooooooo good! And it's even gluten-free, for those who care about such things. This is one I'm going to make again and again.

Savory Pulled Chicken Curry Bowl with Jasmine Rice, Tomatillo Aioli, and Crispy Tortilla Strips 
(Source: adapted from Sammy's Bistro, Park City, UT via the Food Network's Diners, Drive-Ins and Dives)

Slow Cooker Pulled Chicken Curry:
3 tablespoons olive oil
2 poblano peppers, seeded and chopped
2 onions, peeled and chopped
1 tablespoon garlic, peeled and minced
4 lbs. boneless/skinless chicken thighs
2 tablespoons yellow curry powder
1 tablespoon garam masala
1 tablespoon paprika
1 tablespoon onion powder
1/2 teaspoon pepper
1 quart chicken broth
salt, to taste

Tomatillo Aioli (stir together the following ingredients to combine):
1 cup prepared tomatillo salsa (mild)
1/4 cup mayonnaise
2 cloves garlic, peeled and minced
1/2 teaspoon ground cumin
1 tablespoon chopped cilantro leaves

steamed jasmine rice

chopped fresh cilantro leaves

crispy tortilla strips (corn tortillas sliced thinly, fried in vegetable oil in a large skillet until golden then drained on paper towels and sprinkled with salt)

In a large skillet over medium heat, add olive oil, poblano peppers and onions. Sauté until the vegetables are tender and just starting to turn golden. Add the minced garlic and cook for another minute or two. Scrape this mixture into a slow cooker. Brown the chicken thighs in the same--unwashed--skillet (in two batches to avoid crowding the pan and steaming the meat). Add the chicken pieces to the slow cooker.

Sprinkle in both curry powders, the paprika, onion powder, and pepper. Deglaze the skillet with the chicken broth, scraping up all the browned bits (the fond, if you will). Pour over the veggies, chicken, and spices, add a couple good pinches of salt, and give everything a stir. Cook for about three hours on high or six hours on low, or until the chicken is tender enough to pull apart with two forks. Check seasoning and add more salt if needed.

Serve chicken curry drizzled with tomatillo aioli over steamed jasmine rice, sprinkled with chopped fresh cilantro, and garnished on top with crispy tortilla strips.

Only 167 days until summer!

Tonight, we had a little taste of summer in the dead of winter: Teriyaki pork steaks (broiled in the oven instead of grilled) and a healthful, tasty salad of barley, chickpeas, sugar snap peas, and sunflower seeds, with fresh dill, little nuggets of tangy goat cheese, and a spiced vinaigrette. DELISH, and by itself, it would make a perfectly hearty lunch or vegetarian entree in the warmer months. If you don't have barley, you can use farro, quinoa, or even brown rice. I also chose to swap out sugar snap peas for green beans and goat cheese for the feta, and I added a few cloves of minced garlic, because it seemed wrong not to. So go crazy and have fun with it!

Chickpea, Barley, and Feta Salad

(Source: Bon Appetit)

Serves 4

8 oz. green beans, halved crosswise (I used 12 oz. of frozen sugar snap peas steamed in the microwave)

kosher salt

1 cup pearled, hulled, or hull-less barley

1 teaspoon olive oil

1/4 cup raw sunflower seeds

1 15.5-oz. can chickpeas, rinsed

4 oz. feta, crumbled (I used little bits of goat cheese to garnish each serving instead)

2 tablespoons chopped fresh dill

2 tablespoons fresh lemon juice
2-4 cloves garlic, peeled and minced, optional

Cook green beans in a large pot of boiling salted water until crisp-tender, about three minutes. Using a sieve or a slotted spoon, transfer to a bowl of ice water. Return water to a boil, add barley, and simmer until tender (refer to packaging for timing); drain. Let cool on a baking sheet.

Heat oil in a small skillet over medium heat. Cook sunflower seeds, tossing occasionally, until golden brown, about 5 minutes; let cool. Toss green beans, barley, sunflower seeds, chickpeas, feta, dill, lemon juice, garlic (if using), and toasted spice vinaigrette (recipe follows) in a large bowl.

Toasted Spice Vinaigrette
(Source: Bon Appetit)

Makes about 1/3 cup

1 teaspoon coriander seeds

1 teaspoon cumin seeds

1 teaspoon fennel seeds

1/4 cup olive oil

2 tablespoons white wine vinegar

1 teaspoon Dijon mustard

kosher salt and freshly ground black pepper

Toast coriander, cumin, and fennel seeds in a dry small skillet over medium heat, tossing, until fragrant, about three minutes. Let cool, then chop. Whisk with oil, vinegar, and mustard in a small bowl; season with salt and pepper.

Do Ahead: Vinaigrette can be made four days ahead. Cover and chill.

A Staggered, Ongoing Christmas...

I had SUCH a busy semester, that I feel like I'm still constantly behind on everything and always playing catch up. So here we are, looking at New Year's, and I'm not even finished with Christmas gifts yet! I have a whole bunch of friends--both local and distant--who have yet to receive holiday treats from me. And I didn't even take cookies to the neighbors like I have done every year since moving here. *sigh* Well, thank goodness that there are 12 days of Christmas! I pray I'll be finished by Epiphany.

To celebrate my friends at karaoke last night, I made a huge bucket of very special snack mix to take a share. It's based on a recipe from Bon Appetit, but I had to make some substitutions based on the ingredients that I could find locally. For example the recipe called for small whole wheat circles, but who can find such a thing in this town? Also, I could only find Wasabi peas which the recipe warned against, so I swapped out those pea pod crisp thingies. I used mostly cashews instead of peanuts (personal preference), and since I could only find Terra Chips and not Terra Stix, I swapped out veggie straws. But those are basically colored Styrofoam, so next time, I will use the Terra Chips or try to find the Stix in Burlington or order them online.

BA Party Mix

(Source: Bon Appetit)
Yield: 12 cups

4 cups Bugles (original flavor)

3 cups whole wheat sesame pretzel rounds or other small pretzels

2 cups roasted unsalted peanuts

1 cup raw shelled pumpkin seeds (pepitas)

1 cup store-bought roasted green peas (not wasabi flavor)

6 tablespoons (3/4 stick) unsalted butter

12 large garlic cloves, crushed

2 tablespoonsWorchestershire sauce

1 tablespoon Dijon mustard

1/2 teaspoon English mustard powder

1/2 teaspoon kosher salt

1/2 teaspoon paprika plus more for sprinkling

1/8 teaspoon freshly ground black pepper

3 cups Terra Stix

Preheat oven to 250°. Combine the first 5 ingredients in a large bowl. Set aside.

Melt butter in a small saucepan over low heat. Add garlic and gently cook to infuse butter, about five minutes. Strain into a small bowl, pressing to extract garlic juices; discard garlic. Stir in Worcestershire, Dijon mustard, mustard powder, salt, paprika, and pepper. Pour over mixture in bowl and gently toss to coat.

Divide mixture between 2 baking sheets and spread in an even layer. Bake, stirring every 15 minutes, until dry and toasted, about 1 hour. Sprinkle mixture with a few pinches of paprika. Toss and let cool completely on baking sheets (party mix will become crispy as it cools).

Transfer party mix to a large bowl. Add Terra Stix and toss to mix well.

DO AHEAD: Can be made 1 week ahead. Store airtight at room temperature.

Update (1/1/15): My friends liked this mix so much, that I actually made a third batch! This time, I used mixed nuts and Terra Chips, which added great pops of color. I also pureed the garlic in the butter and added it to the marinade instead of straining it out (NEVER TOO MUCH GARLIC!), and I added the veggie stix (I had a bag left over) to the mix before baking so they soaked up some of the marinade and acually tasted like something in the end. Lastly, I added a big squeeze of sriracha to the marinade to give the snack mix a bit of a kick. These were definite improvements that I would repeat.

In addition to baggies of the special snack mix, I wanted to make mini loaves of the most awesome banana nut bread in Christendom to take to some of my friends at trivia tonight. But I couldn't find any disposable loaf pans at the store. I was perusing the holiday clearance aisles when I spotted some cute silicone baking molds in the shape of little Christmas village houses and churches--and they were 50% off! (There are some perks of procrastinating on your Christmas baking.) Aren't these little cakes just PRECIOUS, especially after a snowstorm of powdered sugar??

Accidentally Eating Healthily BEFORE January

Cyd was hungry, but as usual, she couldn't be bothered to go out into the kitchen and actually cook something. So I saw this recipe from Bon Appétit for Chile and Olive Oil Fried Eggs with Avocado and Sprouts scrolling past in my Facebook news feed, and thought, PERFECT--quick, healthy, and looks yummy! Of course, I didn't have any sprouts on hand, so I threw on some fresh spinach from a local farm, Rehoboth Homestead, and I used goat cheese in place of feta. Still, it was DELISH, and so good for you!

Chile-and-Olive-Oil-Fried Eggs with Avocado and Sprouts

(Source: adapted from Bon Appetit, January 2015)

Servings: 2

1 cup sprouts (such as sunflower, radish, or alfalfa)
1 teaspoon fresh lime juice
kosher salt, freshly ground pepper
2 tablespoons olive oil
2 large eggs
crushed red pepper flakes
2 sprouted grain tortillas or flatbreads
hot sauce (for serving)
1 ounce feta
avocado slices and lime wedges (for serving)

Toss sprouts with lime juice in a small bowl; season with salt and pepper.

Heat oil in a medium skillet over medium-high. When oil is hot, crack both eggs into skillet and season with salt and pepper. Oil should be bubbling around eggs from the start. Cook, rotating skillet occasionally, until whites are golden brown and crisp at the edges and set around the yolk (which should be runny), about two minutes. Add red pepper flakes to oil and remove pan from heat.

Meanwhile, heat tortillas over a gas burner until just warmed and slightly charred in spots (or warm in the oven or a toaster oven).

Mound sprouts on tortillas and top with fried eggs. Spoon chile oil from skillet around and drizzle with hot sauce. Crumble feta over, and serve with avocado slices, lime wedges, and more hot sauce.

MERRY (Belated) CHRISTMAS 2014!

Like a tardy Christmas miracle, Cyd finally arose from her sick bed late this afternoon in a somewhat chipper mood (chipper for her, anyway) and declared that she was very hungry. So we prepared the holiday feast that was meant for yesterday: Prime rib coated with a wet rub of minced garlic (about a thousand cloves), cracked black pepper, balsamic vinegar, lemon juice, coarse salt, and my new favorite Green Mountain Mustard (Clove Encounter with garlic and oregano), skin-on red and yellow potato wedges sprinkled with Cajun seasoning and roasted underneath the prime rib, and Prince William vegetable medley (green and yellow wax beans, baby carrots and broccoli florets) in a warm vinaigrette. And I doused both the meat and potatoes with a savory onion au jus before serving. Oh, and mud pie for dessert! ‪#‎nailedit‬ ‪#‎MerryChristmastoUs‬

Ice cream pies are about the easiest dessert you can make, and still, everyone is always impressed. This one is my very favorite! I bought a chocolate crumb crust and a carton of all-natural coffee ice cream, and by the time I got home from the store, the ice cream was softened enough to scoop it all into the crust and smooth it with the back of a big spoon. Then I covered the pie and returned it to the freezer, and when it was frozen firm again, I topped it with some leftover ganache that I had in the fridge (reheated briefly in the microwave), chopped roasted almonds, and garnished with whipped cream. TA-DAH, Marvelous Mud Pie!

Christmas Karaoke and Cookies

This year has had its ups and downs with more than our fair share of downs, I would say. One of the pervasive issues has been my roommate's almost constant illness for which, after countless tests, the doctors still can't form an apt diagnosis nor an effective treatment plan. As she is often down for the count, that leaves me on my own a lot, and as a very gregarious and highly extroverted person, that is a real bummer.

So last summer, I auditioned for a musical revue at the college where I teach and made friends with lots of people in the large cast. I started going to karaoke with them one or even two nights a week, and then this semester, I performed with most of the same gang in Legally Blonde the Musical, which was a BLAST! Though I've had some tough times this year, the best and happiest moments have had one common denominator: I spent them with these amazing theatre geeks that welcomed me into their strange little family of friends, even though I am the decrepit old lady of the group. (Tee hee.)

Sadly, Cyd was sick again today, so I spent Christmas in the kitchen alone, baking cookies while listening to the Into the Woods soundtrack. But later, I will join my theatre pals to see Into the Woods, and then attend a special Christmas karaoke night. To show my appreciation to my friends for accepting me into their crazy gang, I wanted to make festive packages of homemade cookies for them. I could have made something very fancy, but I recently participated in a discussion on Facebook, and when asked to name their favorite Christmas cookie, almost everyone in the thread mention the same one, though by many different names: Mexican Wedding Cookies, Russian Tea Cakes, Butternuts/Butterballs, Polvorones, or Snowballs. So that's what I decided to make...with much love to friends at the holiday season.

Snowball Cookies

Source: Cooking Classy
Yield: 2 1/2 dozen (I only got about two dozen)

1 cup butter, softened
2/3 cup powdered sugar
1/4 teaspoon salt
2 teaspoons vanilla extract
3 tablespoon cornstarch
2 cups all-purpose flour
1/2 cup finely chopped pecans (I used a whole cup)
1 1/2 - 2 cups powdered sugar, for coating

Preheat oven to 350 degrees. In the bowl of an electric stand mixer fitted with the paddle attachment, mix butter on medium speed until creamy, about 20 seconds. Blend in 2/3 cup powdered sugar and salt. Mix in vanilla. Sprinkle cornstarch over mixture (just so it doesn't blend into one area), then with mixer set on low speed slowly add in flour and mix just until combine. Stir in pecans. 

Scoop dough out one tablespoon at a time and roll into a ball, then place balls on Silpat or parchment paper lined baking sheets and bake in preheated oven for 15-17 minutes, until bottom edges are lightly golden (don't underbake these). Remove from oven and allow to cool several minutes then while cookies are still warm, pour two cups powdered sugar into a bowl and roll cookies in powdered sugar. Transfer to a wire rack to cool then once cookies are cool, roll in powdered sugar once more, this time to generously coat. Store cookies in an airtight container.

Chopped: Lebanese-Style

I had no desire to get dressed and go to the store today to buy something to make for dinner, so I started digging around in the fridge and unearthed some leftover brown lentils. Then I made some steamed rice, caramelized a couple of onions and some garlic in olive oil, added some cumin and a good splash of hot pepper vinegar, and TA-DAH, mujadarrah--Lebanese lentils and rice with fried onions--served with a big dollop of Greek yogurt (or sour cream)! ‪#‎MeatlessTuesday‬

Mujadarrah 

4 tablespoons olive oil, divided
2 tablespoons butter
2 large sweet onions, very thinly sliced
4 cloves garlic, peeled and minced
1 1/2 cups cooked brown lentils
1 1/2 cups steamed rice
1/2 teaspoon ground cumin
1 tablespoon hot pepper vinegar
salt and pepper to taste
plain Greek yogurt (or sour cream)

Add two tablespoons of the olive oil and butter to a skillet over medium heat and cook the onions until dark golden brown. In the last five minutes of cooking the onions, add the garlic and continue cooking. 

Reheat the lentils (I microwaved mine), then combine with the steamed rice. Drizzle in another couple of tablespoons of olive oil, sprinkle in the cumin and hot pepper vinegar, and season with salt and pepper to taste. Garnish with a big dollop of Greek yogurt or sour cream.

Follow-up 12/24: If you have leftovers, the next day for breakfast/brunch, reheat the mujadarrah and top with a couple of fried or poached eggs, douse with hot sauce, and top with sour cream. YUM!!

An Anglophile's Birthday

My friend, Dana, was having her 30th birthday party, and her husband, Jon, wanted to celebrate her with a group dinner inspired by her two favorite shows: Game of Thrones and Downton Abbey. He called it The Feast of Beasts, and he prepared goose, venison, and elk, and also roasted root vegetables. I think I may have misunderstood the assignment, as he went medieval, and I went with English pub food--Toads in the Hole and Mushy Peas. Oh well. It was a gesture, Claree, and a tasty one at that!

Toads in the Hole with Onion Gravy
(Source: adapted from Jamie Oliver)

sunflower oil (I might omit this next time)
8 large quality sausages (I used 10 beer-infused brats)
4 sprigs fresh rosemary (I did not use this)

For the onion gravy:
2 large red onions, peeled and sliced (I used sweet onions)
4 cloves garlic, peeled and finely sliced
2 tablespoons butter
6 tablespoons balsamic vinegar
1 level tablespoon organic vegetable stock powder, or 1 vegetable stock cube (I used a teaspoon of mushroom soup base)

For the batter:

1 1/4 cups milk
1 cup AP flour
1 pinch salt
3 eggs

Mix the batter ingredients together, and put to one side. To make the batter to go huge, the key thing is to have an appropriately-sized baking tin – the thinner the better – as we need to get the oil smoking hot.

Put just under a half inch of sunflower oil into a baking tin, then place this on the middle shelf of your oven at its highest setting (475ºF). Place a larger tray underneath it to catch any oil that overflows from the tin while cooking. When the oil is very hot, add your sausages. Keep your eye on them and allow them to colour until lightly golden. (My Yorkshire pudding turned out quite greasy, so in the future, I would either cut way back on the oil or omit it altogether and just use the rendered fat from the sausages.)

At this point, take the tin out of the oven, being very careful, and pour your batter over the sausages. Throw a couple of sprigs of rosemary into the batter. It will bubble and possibly even spit a little, so carefully put the tin back in the oven, and close the door. Don't open it for at least 20 minutes, as Yorkshire puddings can be a bit temperamental when rising. Remove from the oven when golden and crisp.

For the onion gravy, simply fry off your onions and garlic in the butter on a medium heat for about five minutes until they go sweet and translucent. You could add a little thyme or rosemary if you like (I used 1/2 teaspoon dried thyme). Add the balsamic vinegar and allow it to cook down by half. Add the bouillion or soup base plus a cup of water. Allow to simmer until it reaches a desired consistency, and you'll have a really tasty onion gravy. Serve at the table with your Toads in the Hole, mashed potatoes, greens and baked beans or maybe a green salad if you're feeling a little guilty! (I served mine with mushy peas, recipe to follow.)

Mushy Peas

(Source: adapted from All Recipes)

Serves 8

2 lbs. frozen green peas
3/4 cup heavy cream
3 tablespoons butter

1 teaspoon lemon pepper

1 teaspoon salt
1 teaspoon freshly ground black pepper

Bring a shallow pot of lightly salted water to a boil over medium-high heat. Add frozen peas, and cook for three minutes, or until tender. (I nuked mine for about ten minutes with a little water added.)

Drain peas, and transfer to a blender or large food processor. Add cream, butter, salt and pepper to peas, and process until blended, but still thick with small pieces of peas. Adjust seasonings to taste, and serve immediately.

Cookie Party 2014 and My All-Time FAVORITE Cookie!

Preparations for this year's Padula Cookie Party began rather disastrously. Because of last week's snow storm, we had to have a makeup day for finals on Saturday (UGH!!), so I was busy at school all day. Thus, I had precious little time to get my cookies ready for the exchange yesterday.

I had decided to make my all-time favorite cookie, Chocolate-Glazed Pecan Toffee Bars, from a special Christmas cookie volume by The Joy of Cooking. However, the snow storm screwed me over in another way. As you can see in the picture, the snow from the roof dumped into a big mountain just inside the fence and porch railing, giving my youngest dog, Dollop, the opportunity to scale said mountain and access the shortbread dough that I (stupidly) had chilling on the porch rail.

It also gave her a possible means to escape, so at one point, we panicked and thought she had run away (and possibly been hit on the busy road in front of the house). That about gave me a heart attack, but when we realized that she was safe on the other side of the house--thank God--I found the base of my quadruple batch of cookies looking like this (which made me want to kill that little b*tch with my own bare hands):

So I had to make another half batch of dough to repair the damage, which set me even further behind. When I finally left the house, I was extremely late and in a panic, and I didn't realize that my roommate had parked her car directly behind me, which she never does. Unfortunately, I came to realize this fact when I smashed into her car and dented it. I was running short on Christmas miracles today, that's for sure! But when I arrived at the lovely luncheon and saw my friends and all of the delicious German food that Janice and Domenica had lovingly and painstakingly prepared, from that point on, my troubles began to seem miles away. Here's a short photo essay of the grand affair:

The place setting, complete with the traditional German pickle ornament.

The beautiful Weihnachten tablescape.

Christmas dolls that Janice and Domenica made. Their bodies are figs, and their heads are walnuts. So cute!

The delicious German meal! Clockwise from the bottom: There was smoked ham from the German butcher in Lacolle, QC, sweet and sour red cabbage (rotkohl), potato pancakes with homemade applesauce and sour cream, cheesy spaetzle, and (in the middle), these ginourmous, fluffy, lemon-scented dumplings with butter.

A sampling of desserts, including German cookies, and this amazing cake called a Schichttorte that Domenica made that had 20 layers then was covered in chocolate and garnished with almonds. WOW!

This year's cookies ready to be swapped! (I put mine in the cute little Santa and Rudolph bags in the middle of the table.)









I made EIGHT batches of the toffee bars (=128 pieces), which was plenty for the cookie party, for another Christmas gathering with different group of friends that evening, and I still had a lot left over. Today was an extremely difficult day at school, not only because I needed to get all my final grades done (seven classes' worth), but because the president had informed us that we would be facing layoffs and would be informed today. So we all got to sit at our desks most of the day, waiting for the phone to ring to find out if we still had a job or not. JUST TERRIBLE! Thus, I decided to bring the remainder of the cookies in to share with my colleagues to cheer us all up a little. Here's what was left by this afternoon. I think people liked them. (Tee hee.)

Chocolate-Glazed Toffee Bars
(Source: adapted from The Joy of Christmas Cookies)

Grease an 8 x 8-inch baking pan (double for 9x13, quadruple for a half sheet pan)

Whisk together thoroughly:
2/3 cups AP flour
1 1/2 tablespoons sugar
1/8 teaspoon salt
Sprinkle over the top: 4 tablespoons butter, cut into small pieces

Using a pastry blender, two knives, or your fingertips, cut in the butter until the mixture resembles fine crumbs. Sprinkle over the top and stir in to blend two teaspoons milk. Knead until the milk is distributed and the particles begin to hold together. If necessary, add a teaspoon or two more milk, until the mixture holds together but is not wet. (Alternatively, in a food processor, process the dry ingredients and butter in on/off pulses until the mixture resembles coarse crumbs; be careful not to overprocess. A bit at a time, add the milk, and process in on/off pulses until the particles begin to hold together; if necessary, add just enough additional milk so the mixture holds together but is not wet.) Firmly press the dough into the pan to form a smooth, even layer. Refrigerate for 15 minutes.

Meanwhile, position a rack in the center of the oven. Preheat the oven to 350°F. Bake the chilled dough for 10 minutes; set aside to cool slightly. Toast, stirring occasionally in a baking pan, until very lightly browned, 5 to 8 minutes: 1 1/2 cups chopped pecans (I do this in a dry skillet on the stove top.) Set aside to cool.

Combine in a medium, heavy saucepan and, stirring frequently, bring to a boil over medium heat:
5 tablespoons unsalted butter, cut into pieces
1/2 cup packed light brown sugar
2 tablespoons clover honey
1 tablespoon milk
1/8 teaspoon salt

Boil the mixture, uncovered, for 3 minutes; remove from the heat. Stir in the toasted pecans along with one teaspoon vanilla. Spread the mixture evenly over the baked layer. Bake until the crumb mixture is bubbly, golden brown, and just slightly darker at the edges, 17 to 20 minutes. Remove the pan to a rack to cool slightly.

Sprinkle over the top: 1/4 cup semi-sweet chocolate chips. Let stand for several minutes until the chocolate chips partially melt, then smooth across the surface with a table knife to partially spread the chocolate. (The surface should not be completely covered with chocolate. I prefer it to be evenly covered, so I use another couple/few tablespoons of chocolate chips.) Sprinkle over the top two tablespoons finely chopped pecans.

Let the chocolate cool until thickened but still slightly soft, then cut into bars; let cool completely before lifting the bars from the pan. Retrace the cuts to separate the bars, if necessary.

Yield: Twenty-four 2-2/3 x 1-inch bars (I prefer to cut 16.)

My Book Club Goes Down Undah

For my book club this time around, we read this terrific book by an Australian author named Liane Moriarty. It was very well done, and a real page-turner. Even though I am in the thick of finals, I still managed to read it in a week. I could hardly put it down! So for our food theme, of course, we headed Down Under.

For an appetizer, I brought a shrimp ring, but I chucked the pre-packaged cocktail sauce, and fashioned a sauce with mayo, BBQ sauce, and hot sauce. Shrimp in a Barbie Sauce, get it?? Ha ha.

Other appetizers included these little puff pastry cups  with baked brie (bottom left) and sausage rolls (bottom right--something a hostess serves at a party in the book). At the top right was some crusty bread spread with a sundried tomato pesto, and also appearing in this photo (top left) was a delicious lamb curry pie that one of the book club members bought at a pie shop in Montreal. It was DELISH!

Because I knew there would be several other meat dishes at this affair, the entree I brought was a vegetarian cottage pie with lentils, butternut squash, and mushrooms. Everyone loved it, and I got several requests for the recipe. I honestly think it would fool carnivores, as it has a very "meaty" flavor and texture. Here's how I made it:








Vegetarian Cottage Pie with Lentils, Butternut Squash, and Mushrooms

Mushroom, Squash and Lentil Filling:
3 tablespoons olive oil
1 large onion, diced
2 stalks celery, diced
1 large carrot, diced
8 oz. sliced crimini (Baby Bella) mushrooms
10 oz. frozen cubed butternut squash
2 cups cooked brown lentils
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
2 tablespoons double-concentrated tomato paste
1 generous teaspoon red curry paste
1/2 cup beef gravy (or two tablespoons corn starch, plus one cup of beef broth)

Potato Topping:
3 1/2 to 4 cups mashed potatoes (already prepared on the drier/chunkier side)
1/2 cup cream
1/2 cup shredded cheese of your choice (I used an Italian blend)
garlic and herb seasoning, to taste
pinch of paprika
sprinkling of grated parmesan

In a large skillet, heat the olive oil and saute the onions, celery, carrots, and mushrooms until the veggies are tender. Stir in the squash, lentils, thyme, pepper, tomato paste, red curry paste, and gravy. (If you don't have gravy, after the initial veggies are tender, stir in two tablespoons of corn starch and a cup of beef stock and cook until thickened, then stir in the rest of the filling ingredients.) Put the filling into an ovenproof baking dish.

Combine the mashed potatoes with cream, shredded cheese, and seasoning. Stir to combine. Spread evenly on the top of the veggie filling, rake all over with the tines of a fork, and sprinkle with paprika and grated parmesan cheese.

Bake at 350 F for about 30 minutes until GB&D.

Here are just some of the dessert offerings (clockwise from bottom left): Anzac biscuits, mini cherry cheesecakes, and some sort of chocolate bars with chopped-up biscuits in them called Hedgehog Slices.

The dessert  brought was a baked rice custard with cinnamon and nutmeg (that all swam to the right because of my wonky oven, no doubt) and orange-infused dried cranberries in place of the traditional (but icky, IMHO) raisins. It was fine, but not mind-blowing or anything.

The real showstopper of the evening was this pavlova (also featured in the book). I look how the chef decorated it with strawberries and kiwis--red and green for Christmas. How festive!

Settlers of Chazy Lake

Literally YEARS ago (four maybe?), I asked for and received a board game for my birthday, Settlers of Catan. But the instruction booklet was so thick and intricately detailed that everyone was sorely afraid and no one would play it with me. When I was complaining about this at some point, my friends, Joanna and Donnie, told me that their family plays, and that their son, Josh, was particularly good at being the explainer/moderator. Thus, we have been saying for a couple of years now that we should get together and play when Josh was in town. Well, it FINALLY happened! Tonight, the Jacksons invited me and another dear friend, Tracy, over for a rousing post-Thanksgiving evening of Settlers of Catan. They made the poor newbs play as a team, but Tracy and I didn't do too badly for our first time. We managed to build a few settlements and a city, but that dreaded robber kept thwarting our expansion plans. Still, they told us that we came in second place out of four teams. YAY! And I enjoyed the game. It's kind of like Agrarian Monopoly.

Of course, the real reason to get together with friends is the smorgasbord of snacks, especially as the Jacksons and their daughter and son-in-law, the Vaillancourts, own Woven Meadows Farm in Saranac, NY and make delicious cheeses from the milk from their dairy cows. As for my own contributions to the party, I made a roasted bacon and corn dip that was tasty, but looked rather unsightly and more than a little vomitous. (No one seemed to mind, though, and I brought home an empty dish.)

However, I was most proud of the cake that I made especially for the party's hostess and my dear friend, Joanna, who is a big Anglophile (she and her husband actually lived in England for awhile while they were both in the service). It was a pumpkin cake that, instead of being heavily spiced with traditional flavors like cinnamon, cloves, and nutmeg, was flavored more delicately with Earl Grey tea. I know, right? I didn't think the delicate tea flavor would come through, but it did so beautifully and added lovely notes of citrus. Just DELICIOUS! I followed the recipe pretty closely, except that I doubled it and baked it in a Bundt pan so that the cake was party-sized.

My only boo-boo was trying to turn out the extremely tender and moist cake too soon and losing some of the top of it on the dismount. So I just covered my sin with a voluminous cloud of tea-spiked cream cheese frosting, and none was the wiser. (Tee hee.)



Earl Grey Pumpkin Cake with Cream Cheese Frosting
(Source: Dianna Muscari, Honest Cooking)

1/4 cup milk
2 Earl Grey tea bags
1 cup all-­purpose flour
3/4 cup sugar
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs
1/2 teaspoon vanilla extract
scant 1 cup pumpkin puree
1/2 cup vegetable oil

Earl Grey Cream Cheese Frosting:
2 tablespoons milk
1 Earl Grey tea bag
4 tablespoons butter, softened
3 ounces cream cheese
1 1/2 cups powdered sugar
1/4 teaspoon vanilla extract

Cake:
1. Preheat oven to 350 degrees. Line an 8x8 inch baking pan with foil and spray with non­stick cooking spray. Set aside.
2. Heat milk to steaming and steep tea bags in it for about 5 minutes. When finished steeping, squeeze out the tea bags carefully with the back of a spoon to get maximum flavor from each bag.
3. In a medium bowl, whisk together flour, sugar, baking powder, baking soda and salt.
4. In a small bowl, beat together eggs, vanilla extract, pumpkin puree and vegetable oil until thoroughly combined.
5. Add wet mixture to dry mixture and stir until just combined.
6. Pour batter into prepared baking pan. Bake for about 35-45 minutes. Remove from oven and allow to cool completely before frosting.

Frosting:
1. Heat milk to steaming; steep tea bag in milk for about five minutes. When finished steeping, squeeze out the tea bag carefully with the back of a spoon to get maximum flavor. Set aside.
2. In a medium bowl using a hand mixer, cream together butter and cream cheese until mostly smooth. Slowly beat in powdered sugar until incorporated.
3. Add about one tablespoon of tea­steeped milk. Add vanilla extract. Beat until smooth. (If the consistency is too runny, add a bit more powdered sugar. If it's too thick, add some more milk.)
4. Frost cooled cake completely. Sprinkle with cinnamon for garnish, if desired. Slice and serve.

Note: This recipe can easily be doubled and baked in a Bundt pan (increasing the cooking time, of course--I think mine took just over an hour, but I would start checking at 55 minutes and every five minutes thereafter until a tester comes out with just moist crumbs). 

BEST. PANINI. EVER.

Stop what you're doing. Go to the kitchen. Get out your leftovers. Make this magnificent Thanksgiving turkey panini.

Use Puerto Rican bread (or your favorite type of sub roll) spread with a small amount of butter and toasted on a griddle. When golden brown, spread one side with your favorite mustard (I am obsessed with Green Mountain Mustard's Clove Encounter), the other with cranberry sauce. Add sliced cheese to both sides (I used sharp cheddar because that's what I had on hand). Heat up some stuffing and add that to the bottom part of the roll. Drizzle with hot gravy, then top with pieces of warmed turkey. Place the other half of the roll (and cheese) on top, and then grill on both sides until the cheese melts, pressing down with a heavy lid or pan (or use a panini press).

For this, you will be truly thankful.
#yourewelcome

Thanksgiving 2014

I have never been so thankful for a holiday in my life! This semester has been CRAZED, far beyond my typical level of insanity. So I eased my way into Thanksgiving prep by sleeping late yesterday, then spending a little quality time with the pups (I have missed them!). The rest of the day I spent in the kitchen, listening to my favorite Sirius radio show, Entertainment Weirdly, and baking pies (pumpkin--pictured before it got its broiled walnut crunch topping--and pecan) while the snow started to fall. I also made my famous cranberry strumpet, and when Cyd got home, we prepped the stuffing to be baked off tomorrow.

Today, I spatchcocked my turkey (which is still illegal in a few states) and covered it with frozen fruits, lima beans, and an ice pack--just because that's what I could readily find in the freezer to use. You see, I was attempting that trick that has been going around Facebook recently, trying to lower the temperature of the breast by ten degrees so that the light and dark meat are done at the same time. And you know, it kind of worked. The thigh meat ended up at 185, and the breast was 175 after carryover cooking. So it did keep it ten degrees cooler as promised, but we need a technique to keep it twenty degrees cooler. Maybe next year, I will try dry ice or liquid nitrogen! (Ha ha.) Even still, the turkey was juicy and flavorful, thanks to the spatchcocking and with a little help from Bobby Flay and his fabulous mustard-maple glaze. 

Mustard-Maple Glaze for Turkey

(Source: Bobby Flay, via Food Network)

1 1/2 cups grade-B pure maple syrup
2 heaping tablespoons Dijon mustard (I used my new favorite Green Mountain Mustard--Clove Encounter with garlic and oregano)
2 heaping tablespoons prepared horseradish, drained (I only used 1T)
1 tablespoon ancho chile powder (I used dark chili powder)
kosher salt and freshly ground pepper

After the turkey reaches 155 degrees F, begin basting with the maple glaze; continue roasting, basting with the glaze every 10 minutes, until an instant-read thermometer inserted into the thigh registers 165 degrees F, about 20 more minutes. (I take it to 175 then let it carry over.)

Et VOILA! This year's Thanksgiving feast: Mustard and maple glazed turkey, mashed potatoes with pan gravy, sausage and sage stuffing ("recipe" below), spicy succotash, and cranberry strumpet.

I make a pretty basic stuffing/dressing; I don't feel the need to adulterate it. I use a big bag of white and wheat bread pieces from the bakery, PLUS a bag of cornbread pieces. I sauté a pound of mild breakfast sausage in a stick of butter (oh yeah) with a large chopped onion and four stalks of celery, chopped. I add a lot of black pepper and a tablespoon (up to 2) of poultry seasoning. When the meat is brown and the veggies are tender, I combine everything and add hot turkey stock one ladleful at a time until I reach the desired level of moisture (up to two quarts). Then bake uncovered at 350 for 20-30 minutes, until well browned on the edges.

Legally Blonde the Musical

The thing that is consuming my whole life this semester is that I am performing in our college and community show, Legally Blonde the Musical. Normally, I don't do shows during the school year, only in the summer. But I couldn't resist doing this super-fun and infectiously entertaining musical. And I have a GREAT part that I just LOVE! I auditioned for the small but memorable role of Enid Hoopes (Enid Wexler in the movie), and even though she has only a handful of lines and a few verses to sing, she's a HILARIOUS character!

More importantly, in the last few shows I've done, I've had a terrific solo, duet, or trio, but I really wanted to be in some of the big ensemble numbers with the rest of the cast. And happily, for the songs that I love best in this show, Enid is in all of them! Granted, we have to assume that she had another career, spent time in the Peace Corps, etc. before coming to law school as a "non-traditional" aged student, but oh well.

I just loved this cast SO MUCH, that I wanted to show my affection and appreciation for them once the show got underway. So for opening night, I brought...wait for it...Legally Blondies! And for closing night, I brought something to share that was based on a Greek character, Nikos Argitakos, played by my wonderful friend, Michael Bergman. My dish was called (again, drumroll, please): R.G. Tacos, or Really Great/Greek Tacos! Am I not just the cleverest thing? Har har.

Legally Blondies
(Source: adapted from Taste of Home)

1-1/2 cups packed brown sugar
1/2 cup butter, melted
2 eggs, lightly beaten
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup (6 ounces) semisweet chocolate chips
1 cup chopped walnuts, optional
1/2 cup toffee bits, optional

1. In a large bowl, combine the brown sugar, butter, eggs and vanilla just until blended. Combine the flour, baking powder and salt; add to brown sugar mixture. Stir in chocolate chips (and nuts and toffee bits, if using).
2. Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into bars. Yield: 3 dozen.

R.G. (Really Good/Greek) Tacos

Seasoned Beef:
2 tablespoons olive oil
2 lbs. ground beef
1 large red onion, chopped
4 cloves garlic, minced
1 tablespoon dried oregano
1 teaspoon lemon pepper
1 teaspoon Cajun seasoning
1/2 teaspoon black pepper
1/4 cup red wine
juice of half a large lemon

Add the olive oil to a large skillet over medium heat and cook the ground beef and onions until the meat is browned and the onions are tender. In the last few minutes of cooking, add the garlic to the saute, and the oregano, seasonings, and the red wine. Reduce until the wine is absorbed. Remove from heat, squeeze the lemon juice into the meat mixture, and add to a crock pot set on "warm" to serve buffet-style. Include the following items to the Greek taco buffet. 

Note: Gluten-free guests can skip the pitas or tortillas and make a Greek salad, so shred extra lettuce for them.

Greek Salad "Salsa"
Combine the following ingredients:
1 box Campari tomatoes, diced
1/2 large English cucumber, seeded and diced
1 small red onion, cut into thin slivers
2 cloves garlic, minced
2 tablespoons olive oil
2 tablespoons red wine vinegar
juice of half a large lemon
1/4 cup chopped fresh parsley
pinch of sugar, to taste
salt and pepper, to taste

Other ingredients/toppings:
pitas or flour tortillas
prepared hummus (your favorite kind)
prepared tzatziki with 4 oz. of crumbled feta stirred in (you may wish to thin with lemon juice)
sliced kalamata olives
shredded Romaine lettuce