How Many Tomatoes Does It Take? or Home-Roasted Tomatoes

We all have our favorite standby meal for entertaining.  Mine is pasta- spaghetti, macaroni, what have you.  So, when Mr. Yeater took a day trip to Petoskey, and I invited a couple of friends to bear me company, I knew what to prepare for supper.  The only trouble was that I would be making

Lose That Bitter in a Pinch

So, the coffee grounds have been sitting in the cupboard or fridge for about a month.  Did we buy too much?  Probably.  Did we buy a cheap brand that used to be good, but whose quality has slowly declined since its hay-day?  Most likely.  We look forward to that little indulgence with growing reticence.  It is still good.  However, the bitter aftertaste is a bit off-putting and one must drown it with flavored creamer to make it palatable.  By then, one wonders why the coffee was made at all if we are to drink creamer and sugar.  I am a Coffee-Snob with a Gas station coffee budget.  Eew.

I have read a few tips here and there about how to be rid of the bitter and to bring out the intrinsic flavors of  the coffee bean without having to completely obliterate it with adulterations.  Until recently, I have rolled my eyes and continued on my merry way without so much as a moment's genuine consideration.  This morning, however, Mr. Yeater and I had had enough and we decided to try something.  In a magazine that I have received from America's Test Kitchen, it suggested one-eighth of a teaspoon of salt added to the grounds for a full (eight to ten cups) pot of coffee.  We use a small "four cup" pot, so we added just under a pinch to the dry grounds in the filter.  We did nothing else to the coffee except to prepare it in the usual way.  Would you know it?  It actually worked.  The coffee was still bitter the way that coffee should be without the lip-puckering and face-scrunching that typically accompanies bad coffee.  Suddenly, it was bearable, and rather pleasant. 

So, the next time the coffee is bitter, make a new pot with a little salt added to the grounds.  Enjoy!

What is your favorite morning drink?

Recipe Challenge Success! Chicken Fajita Chili

Last week I posted about a recipe that I was quite excited to try.  As promised, I did it.  And it was good!  I know this because, for the last two days, Mr. Yeater has been singing its praises (which he rarely does).

A Recipe Challenge

I am a member of a few sites that give me points for searching the Internet and signing up for trial services et cetera.  Every now and then, I find one that I really like.  I recently signed up for the thirty-day trial membership of the Cooking Club.  They also send me a newsletter that sometimes has a recipe.  It was within one of these newsletters that I found a recipe for Chicken Fajita Chili. 

Homemade Stuffing

I will be honest.  I was a little wary of attempting this at first, but I could not find any yeast-free, sugar-free stuffing mixes.  I do not live in a great metropolis city where things like this might be more readily available.  I did not even have a recipe to guide me.  What is stuffing, anyway?  Croutons (a.k.a toast), broth, and spices/herbs.

Because I cannot eat yeast or sugar, I used an unsweetened loaf of brown rice without yeast.  I bought it at the local health food store.  I made toast, which usually involves scraping Burnt off of the edges (I need a new toaster or something), then sliced the toast into my crouton size of choice.  While the bread was toasting, I managed to dice some fresh hungarian banana pepper (just a little for an extra bite), a few sprigs of parsley, some cebolla (an onion), and a little sage.  I used all fresh, not powdered, ingredients.  Then, I mixed these and the croutons in a bowl as I would toss a salad.  I let it sit overnight in the refrigerator, and shortly before supper I let it all simmer on the stovetop in a saucepan with homemade chicken stock (enough to thoroughly soak the croutons) until all of the liquid had been soaked up and the bread was soggy.  Salt to taste.

This tasted quite well.  It was mildly sweet and salty.  The flavor reminded me a bit of pizza I think because of the pepper.  Mr. Yeater even sang its praises!  Quite an accolade from one who loves sugary, yeasty, glutenous foods.

One of these days I will have a digital camera and show you.


Copyright November 2010

Deliciously Unhealthy Kahlua Carob Banana Nut

Who wants a cake that could be a bread?  This is a twist on Banana Nut bread.  WARNING to all you diabetics and gluten and yeast sufferers!  Stay away!  Ooooh, but it is rich and yummy.  I did this in my pre-Weight Watchers and Candida diet days.

Makes 1 loaf in a 9x13x2 inch glass cake pan.
Serving size: 1/12 of the cake
1 serving= approx. 15 POINTS (with frosting)
Preheat oven to 350F

Ingredients:
3 1/2 c flour (1 c wheat, 2 1/2 c white)
     3 tsp baking powder
     1 tsp baking soda
Sift together in a small bowl

     4 large bananas
     2 Tbs non-alcoholic Margherita mix
Mix  in medium bowl

     1 1/2 stick salted butter
     3/4 c cane sugar
     3/4 c confectioner sugar
      3 large eggs
In a large bowl, melt/soften butter and cream with sugar.  Let rest about 5 minutes.  Add the eggs and beat for 4 minutes until light and fluffy.

     3/4 c Kahlua
     1/2 c walnuts, crushed
     3/4 c carob chips
In the large bowl, beat in sifted dry ingredients and Kahlua alternately in 3 stages.  Half way, let rest 1 minute.  Fold in bananas, nuts, and carob.

Grease a 9x13x2 inch glass cake pan.
Pour in batter, spreading evenly.  Place in preheated oven and bake for 45 minutes.
Let cool in the pan  for 10-15 minutes then cool on rack for 10-15 minutes.

Kahlua frosting:
Beat together 1 melted stick of butter, 2-3 cups confectioner sugar and 1/3 to 1/2 cup of Kahlua until slightly thick.  Let rest for 3-5 minutes and spread evenly on the cooled cake.
The frosting adds 5 POINTS per slice (this has already been figured in the POINTS at the top)

Enjoy! and have a slice for me.


Copyright October 2010

Salmon Soup

I promised in a previous recipe that I would try this recipe this week.  Plus, the parsley was not going to last very long in the refrigerator.  I got this from the same Book as the Blini Tiny Russian Pancakes.

Serves: 1
1 Serving= approx 7 POINTS (recheck the figure for broth instead of water and butter)
Ingredients:
     8 oz liquid (the books calls for chicken broth, but I did not have any, so I used water and about 4 tsp clarified butter)
     5 oz salmon fillet, cooked and shredded
     3 scallions (also known as green onions if you are unable to find 'scallions' at the grocer's)
   1/2 lemon's juice
     a few sprigs of parsley, chopped

In a medium saucepan, simmer the broth about 3 minutes.  Continue to simmer as salmon, scallions, parsley, and the juice of half a lemon are added.  Let it continue to simmer about 15 minutes (cook up the Blini during this time- make sure the batter is ready before hand).  Serve with the pancakes on a side plate.  Garnish these with plain yogurt.


Review:  I tried this last night without the pancakes.  It was a light soup that was surprisingly pleasant.  One might think that the scallions may leave one with 'onion breath.'  Rather, the palate is left feeling fresh and the stomach comfortable.  Next time I will use chicken broth instead of water and butter.  Until then, let me know what you think.

Sweet Powdery Snow

You wake up in the morning.  The sun is streaming in through the window, bathing you in a warm glow.  You stretch and yawn with a contented smile.  Today is going to be a good day.  You get out of bed.  You wrap yourself in your coziest morning clothes and make your way to the kitchen.  "What shall I have for breakfast?"  You ask yourself.  French toast!  The bread is dipped in well-beaten eggs and placed on the hot pan to fry.  SSSSssssss, it hisses on contact.  The savory aroma of eggs and toast waft into your nostrils.  You close your eyes in blissful anticipation.  Flip!  And another delightful hiss.  Down goes the heat on the burner and the toast hits the plate with a satisfying Plop.  A tall glass of orange juice and breakfast is nearly perfect.  Now to sprinkle these delectable slices with sweet, powdery snow: confectioners sugar.  But, wait!  Where is it?  You rip open all of the cupboards, tear behind every spice and herb and baking supply- all to no avail.  All you find is a container of regular, granulated sugar.  Today was supposed to be a good day...  You could settle for the granulated sugar and bite into those fluffy pillows of ambrosia with a crunch, crunch, crunch.  No!  It will never do!  Suddenly, you recall a tidbit shared by a friend renowned for her kitchen ingenuity.  So you rush to the cupboard containing your blender.  You set it on the counter, plug it in, and pour a cup of granulated sugar into it.  A skeptical digit presses Pulverize and waits agonizing moments, hovering over the buttons, until at  last the grinding whir of the blender has accomplished its noble deed.  Mere coarse mediocrity has become a delicious dusting of powdery nectar.  A slow smile creeps upon your features.  Today is going to be a good day.


Copyright October 2010

Blini- Tiny Russian Pancakes

I found this great recipe in The Candida Directory & Cookbook by Helen Gustafson and Maureen O'Shea.  It contains no yeast or sugar and is perfect for Stage I Candida recovery.  Even my husband likes them.  They are light, fluffy, and filling.  Great for a snack or a meal.

Yield:  about 20 three inch pancakes, or 30 two inch pancakes

Full batch= approx 14.5 POINTS (c) Weight Watchers (oil for the pan is not included in the POINTS)

Ingredients:

     2 eggs

     1 c buckwheat flour

     1 tsp baking powder

   1/8 tsp baking soda

   1/2 tsp salt (I don't add this, but you can)

   1/2 c water

   1/2 c plain yogurt

   oil for the pan

In a medium bowl, lightly beat eggs.  Add dry ingredients and mix.  In a separate bowl, mix together water and yogurt.  Add yogurt mixture to the rest and mix vigorously.  Brush or spray a heavy frying pan (I use one that can handle a little while on the burner) with olive oil set on high heat.  When the pan is very hot (dip your fingers in some water and flick it into the pan- if it sizzles on contact it's ready) pour small spoonfuls (about one tablespoon) of the batter into the pan.  Let the pancakes cook for a minute, until the edges are crisp and the surface has little bubbles.  Turn the heat down to medium-low and turn pancakes over.  Cook the second side for a bit longer.  When the pancake holds together on a spatula it's done.  It can be served with butter or yogurt on top.  For those with a richer taste, the book tells me that caviar is a good topping too.

For those who suffer with Candida Albicans, the same book has a recipe for Salmon Soup which is supposed to be tasty and a good companion for these.  I have the ingredients in house and plan to make it within the week.  If it's good, I'll share it with you.

If you don't suffer with Candida Albicans, my husband suggests adding vanilla and powdered cinnamon and serving it with tons of syrup.  Get creative.

Let me know what you think.