Posted by goodcookbecky on October 28, 2013
Last summer our family traveled to the East Coast to celebrate the 50 year anniversary of my parents. It was also a joyous family reunion with my two brothers, whom I do not see very often. We spent a few days in Lancaster PA together. We stayed at a lovely bed and breakfast that was run by a Mennonite family. One of their breakfast dishes was baked oatmeal. I had never had it in this form before and really liked it a lot. I recently found a recipe for baked oatmeal at a Bed and Breakfast site that also has recipes submitted by various bed and breakfast establishments around the country. This one is adapted from Blue Rock Bed and Breakfast. I halved the recipe and then added a chopped honey crisp apple. Next time I will also add raisins or dried cranberries and chopped pecans.
- 6 Tbsp canola oil
- 6 Tbsp honey
- 2 eggs, beaten
- 3 cups rolled oats
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 tsp ground cinnamon
- 1 cup milk (or coconut milk)
- 1 sweet apple, peeled, cored and chopped (optional)
- 1/2 cup raisins or dried cranberries (optional)
- 1/2 cup chopped pecans (optional)
Preheat the oven to 350 F.
In a medium bowl, combine the oil, honey, and egg and beat together. Add the remaining ingredients and stir to incorporate.
Spray a 8 x 8 inch Pyrex baking dish with cooking spray. Pour the oatmeal mixture into the prepared baking dish. Bake at 350 F for 25-30 minutes.
Serve with milk.
Posted in Breakfast | Tagged: Baked Oatmeal, Bed and Breakfast Style Baked Oatmeal, Oatmeal Bake | Leave a Comment »
Posted by goodcookbecky on October 24, 2013
I love the Autumn Squash Soup they serve at Panera. I love it so much in fact, that I had to see if there was a good copy of it on the internet that I could adapt and use at home. I did! The copy comes from here. I think they did a really nice job of it. I omitted the sugar as I thought the apple cider and honey added plenty of good sweetness to the soup. I also increased the chicken broth to make it less thick.
Autumn Squash Soup
a Panera Bread copy cat recipe adapted from blog.chron.com
- 2 Tbsp olive oil
- 1 small onion, minced
- 1 (11 oz- 14 oz) package of frozen butternut squash, thawed
- 1 (15 oz) can pumpkin puree
- 1 cup apple cider
- 4 cups low sodium chicken broth
- 1 tsp curry powder
- 1/4 cup honey
- 1/4 tsp salt, or more to taste
- 1/2 cup heavy cream
Heat a heavy sauce pan over medium heat. Add the olive oil and cook the minced onion until it is translucent, about 5 minutes.
If the butternut squash is not completely thawed, place it in a microwavable bowl with a little water and microwave on high for about 3 to 4 minutes.
Add the squash, pumpkin puree, cider, chicken broth, curry, honey, and salt to the sauce pan and heat through to boiling. Blend the soup mixture in a blender or with an immersion blender. Add the heavy cream to the blended soup and stir to combine. Serve.
Posted in Copycat recipe, Main Dish, Main Dish - Soups | Tagged: Autumn Squash Soup, Panera Autumn Squash Soup, Panera Copy cat, Squash Soup | Leave a Comment »
Posted by goodcookbecky on October 24, 2013
There is something about shredded pork that is very comforting, but sometimes finding the right recipe is key. I have made pulled pork in the past and it ended up greasy and bland. I discovered this recipe on CHOW. I was very happy with the results of this one. We enjoy pulled pork on soft hamburger rolls with a good barbecue sauce (such as Sweet Baby Ray’s Hickory and Brown Sugar). This one is easy as it cooks in a crock pot. I don’t know why I have not used the liners you can buy to line your crock pot before, because it makes clean up a snap! In the original recipe they reduced the sauce and served it with the shredded pork. I found the pork plenty tender and moist and adding barbecue sauce to it also adds flavor, but my husband did also enjoy it just by itself.
Serves 6-8 adapted from Chow.com
- 2 sweet onions, sliced (like Maui, Walla Walla or other)
- 6 cloves of garlic sliced
- 1 cup chicken broth
FOR THE RUB:
- 1 Tbsp brown sugar
- 1 Tbsp chili powder
- 1 Tbsp kosher salt
- 1/2 tsp ground cumin
- 1/4 tsp ground cinnamon
- 1 (4 1/2- 5 lb) Pork Shoulder (also called Pork Butt)
- 2 cups barbecue sauce or as needed
Place a crock pot liner inside your crock pot. Place the sliced onions and garlic in the bottom of the crock pot. This will help season the meat as well as keep the meat from sitting in excessive moisture. Pour the chicken broth over the onions.
Combine the ingredients for the rub and rub all sides of the pork shoulder (pork butt). Place the pork roast on the bed of onions. Cover with the lid and cook on high heat for 6 to 8 hours.
Remove the roast after it is cooked and shred the meat using two forks and pulling in opposite directions, removing any excessive fat from the meat. I had a lot of seasoning on the fat cap, which had a lot of flavor that I did not want to lose. I rubbed the seasoned side of the fat into the shredded pork to get as much flavor back into the meat and then discarded the fat cap. I am glad I did this step. It added the flavor that was needed.
Serve the pulled pork with your favorite barbecue sauce and on soft hamburger buns. Top the pulled pork with coleslaw if you desire.
Posted in Main Dish, Main Dish - Pork, Method: Crock-pot | Tagged: Crockpot Pork, Crockpot Pulled Pork, Pulled Pork, Pulled Pork Sandwiches | 1 Comment »
Posted by goodcookbecky on October 24, 2013
I recently had oral surgery to remove, what was believed to be a tumor, and have been limited to soft foods for the past 3 weeks. Thankfully is was not a tumor. It was scar tissue from the last time I had oral surgery to remove the tumor I had 14 years ago. The first time my pain levels were through the roof. This time, despite it being a bone graft and fairly invasive, it was minimal in comparison. I even ran my first 5 k in my recovery period. I digress. I made a few amazing soups. Pumpkin Soup being one of them. I found this gem of a recipe on Pioneer Woman’s website. I have followed her blog for several years, and am glad she now has a spot on the food network line up. I increased the broth because that was the size of the broth I bought.
You can find her original recipe here (link)
Serves 6 adapted from Pioneer Woman
- 2 small pumpkins (the ones used for cooking- I use Sugar pumpkins)
- 6 cups low sodium chicken broth
- 1/2 cup heavy whipping cream
- 1/3 cup Maple syrup
- 1/2 a nutmeg grated
- salt to taste
- extra cream for serving
Preheat the oven to 350 F.
Cut the pumpkins tops off. Scoop out the guts. Save the seeds for roasting if desired, but you do not need them for this recipe. Cut the pumpkins into quarters and drizzle with olive oil and season with salt and pepper (unless you are roasting them for pie). Place the pumpkin pieces on a foil lined cookie sheet. Bake at 350 F for 45 minutes or until the flesh of the pumpkin is tender when you piece it with a fork. Allow to cool some. Scrape the pumpkin flesh off the skin using a large serving spoon and set aside for the soup.
Combine the pumpkin flesh, chicken broth, and maple syrup in a large stock pot. Season with salt and nutmeg. When it is heated through, blend the soup either in a blender or with an immersion blender (my favorite kitchen tool). Add the cream and stir through. Taste and adjust the seasonings if necessary.
Ladle the soup in individual bowls and drizzle additional cream in each bowl if desired. Enjoy!
Posted in Main Dish, Main Dish - Soups | Tagged: Pumpkin Soup | Leave a Comment »
Posted by goodcookbecky on September 14, 2013
One of my best friends lives in Thailand. Her daughter now goes to school in England and they both were here over the summer. I took them to eat at a Thai restaurant near me. Her daughter had not had Thai food in some time and enjoyed it. I also found out, though the decor was a mix of Thai and Chinese, their food was pretty authentic, and that is what matters. I learned from my friend, that when eating Pad Thai, it tastes better when you squeeze lime juice over the dish just before eating and sprinkling with just a little sugar (1/4 tsp does the job) — I was skeptical, but it really did bring out the flavors. I discovered I really like Pad Thai. So I bought the ingredients recently to try to make it myself. Actually, I made the dish twice! Once to make all the mistakes, and the second time to make it right! Yum!
I used the recipe on the Roland brand Pad Thai Noodle package and adapted it to my own taste. I don’t like tofu- so I increased the amount of shrimp. You could also use chicken or pork. Tamarind paste was the hardest ingredient to locate, but you will find it in an Asian market, or order it online.
Shrimp Pad Thai
adapted from Roland
- 1/2 package Roland Pad Thai Noodles
- 2 eggs, lightly beaten
- 1 Tbsp Tamarind Paste
- 1/4 cup boiling water
- 2 tsp brown sugar, packed
- 3 Tbsp Fish sauce
- 2 Tbsp soy sauce
- 3/4 tsp crushed red pepper flakes
- 3 Tbsp canola oil
- 4 garlic cloves, minced
- 9 oz. medium size shrimp, cleaned and peeled
- 1 cup bean sprouts
- 3 green onions, thinly sliced
- 4 Tbsp roasted peanuts, coarsely chopped
- juice of one lime
- 1/4 cup fresh cilantro, chopped
- 1 lime sliced in wedges, for serving
- sugar, for serving
Prepare the Pad Thai Noodles according to package directions. Mine, I soaked in room temperature water for 30 minutes, drained the noodles and then put them back in the bowl and poured boiling water over them and let them sit another 5 minutes to soften them. Drained them again and then added a little oil and tossed to keep the pasta from sticking.
In the meantime prepare the sauce: Combine the tamarind paste with the 1/2 cup hot water and stir. Strain the tamarind paste in a sieve, saving the liquid in a small bowl. Discard any solids (I had very little). Add the brown sugar, fish sauce, soy sauce, and red chili flakes to the tamarind sauce and stir to combine.
Cook your scrambled eggs in a non stick skillet, breaking the egg up into smaller pieces as it cooks and set aside.
Heat a wok or cast iron skillet over medium high heat and add 2 Tbsp of canola oil to it. Add the minced garlic. Add the clean shrimp and cook for about 3 minutes until they are pink and fully cooked. Remove the shrimp to the skillet with the eggs, so they do not overcook – you will add these back into the wok toward the end of cooking.
Add the drained noodles, and tamarind mixture to the wok. Cook for about 5 minutes. Add bean sprouts and green onions and cook for one minute longer. Add the scrambled eggs, shrimp, and peanuts to the wok. Add the juice of one lime and toss lightly.
Place the Pad Thai on a large serving dish and sprinkle with a few more peanuts and fresh cilantro. Serve hot and garnish with lime wedges.
It really tastes best when you squeeze a little lime on the Pad Thai and sprinkle the single serving with about 1/4 tsp of sugar. If you are skeptical as I was, try it without first and then add… I think you will agree that it does taste better.
Posted in Ethnic, Ethnic - Asian, Ethnic - Thai, Gluten Free (GF), Main Dish, Main Dish - Seafood, Method - Stir Fry | Tagged: Pad Thai, Shrimp Pad Thai, stir fry, Thai, Thai stir fry | Leave a Comment »
Posted by goodcookbecky on August 27, 2013
I adapted my Peanut Butter Bread with Chocolate Chips recipe to be Gluten Free. It was easy to do, I also reduced the sugar used to make them a little lower in calories. I try not to use artificial sugars as there is some controversy how good it is for you. Basically I substituted Brown Rice Flour for the Flour and added Xanthan Gum (Hodgson Mill has them it available in small packets so you can use as much as needed without opening a whole package) I used chunky peanut butter and I think it did help feel less “grainy”. I will make them again. They were okay for Gluten Free.
GF Peanut Butter Banana Muffins with Chocolate Chips
- 1 1/4 cup Gluten Free Brown Rice Flour
- 4 Tbsp white sugar
- 4 Tbsp brown sugar, packed
- 1/2 tsp Xanthan Gum
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 4 ripe mashed bananas
- 1/2 cup chunky peanut butter
- 2 Tbsp Greek Yoghurt
- 1 large egg, room temperature
- 1 1/2 tsp vanilla
- 2 Tbsp canola oil
- 3/4 cup semi sweet mini chocolate chips
Preheat the oven to 350 F. Place muffin tin papers in your muffin tins.
Combine the dry ingredients together in one bowl: brown rice flour, xanthan gum, sugars, baking powder, baking soda and salt. In the bowl of your mixer place the bananas, peanut butter, egg, vanilla and oil. Mix to combine. Add about half of the flour mixture and mix slowly to incorporate. Add the remaining flour and mix until you no longer see dry flour. Fold in the mini chocolate chips and use a ice cream scoop to drop the dough into the prepared muffin papers. Bake about 18-20 minutes or until slightly golden brown on top. Allow to cool a few minutes before removing them from the muffin tins.
Nutrition Notes: calculated via my fitness pal
260 cal per muffin
12.2 g fat
Saturated 3.5 g
Posted in Baking, GF Baking, Gluten Free (GF) | Leave a Comment »
Posted by goodcookbecky on July 27, 2013
Tomatoes, especially heirloom tomatoes are one of my favorite things to eat. Since April, I have been on a journey of weight loss, so my blog has been somewhat neglected. It is hard to shift gears from the “eat anything” mentality to eating mostly gluten free and mostly dairy free foods and juicing fresh fruits and vegetables. So far, I have lost a little over 20 pounds since April. After a week long vacation and a week of over indulgence, I am getting back on track again. Here is an heirloom tomato salad I made for lunch for my husband and myself. I will make this again. It is both simple to make and delicious to eat.
Heirloom Tomato Salad
- 3 different color large heirloom tomatoes
- fresh basil leaves
- salt and pepper to taste
- 1 tsp drizzle of good quality aged balsamic vinegar
- 6 small marinated fresh mozzarella balls
Thinly slice the heirloom tomatoes into large disks. I used three different color tomatoes and alternated the colors on a plate, overlapping the tomatoes a little bit. I placed basil leaves between the slices of tomatoes. Sprinkled with salt and pepper, and then drizzled the balsamic vinegar over the top of the tomato slices. I placed the mozzarella balls next to the tomatoes. My husband and I both enjoyed the heirloom tomatoes.
Posted in Eat Fresh!, Side Dish - Salad, Side Dishes | 2 Comments »
Posted by goodcookbecky on June 4, 2013
Here is another wonderful recipe that I have made that Ina Garten has in one of her cookbooks as well as on Food Network. I am a sucker for mushrooms and so far all of Ina’s recipes that I have tried have been winners. Mushrooms are matter of taste however, not everyone in my family loves them, but if you do, make this Cream of mushroom soup! It is quite good!
Wild Mushroom Soup
adapted from Ina Garten
- 5 oz fresh Shiitake mushrooms
- 5 oz fresh Portabella mushrooms
- 5 oz fresh cremini mushrooms
- 1 Tbsp olive oil
- 1/2 cup plus 1 Tbsp unsalted butter, divided use
- 1 cup chopped yellow onion
- 1 sprig fresh thyme plus 1 tsp fresh thyme, divided use
- kosher salt
- freshly ground black pepper
- 2 leeks, chopped, dark leaves removed
- 1/4 cup all purpose flour
- 1 cup dry white wine
- 1 cup half and half
- 1 cup heavy cream
- 1/2 cup minced fresh parsley
Clean the mushrooms and trim the stems and remove any parts that have gone bad. Separate the stems from the caps. Coarsely chop the stems. Place the chopped stems in a stock pot. Slice the mushroom caps and reserve for later usage.
To make the soup base: heat olive oil and 1 Tbsp of butter in a large pot with the stems. Add the onions, carrot, sprig of thyme and 1 tsp of salt and 1/2 tsp pepper and cook over medium heat for 10 to 15 minutes until the vegetables are soft. Add 6 cups of water and bring it to a boil. Reduce the heat and summer for 30 minutes. Strain the broth, reserving the soup base. Discard the vegetables. If you do not have 4 1/2 cups of soup base, add some water.
In the meantime, heat a large cast iron skillet and melt the remaining butter. Cook the leeks over low heat for 15-20 minutes, or until the leeks begin to brown. Add the mushroom slices and cook them until they are golden brown for another 10 minutes. Add the flour and cook for 1 minute whisking constantly. Add the white wine, stirring continuously to loosen any remains from the bottom of your skillet. Add the soup base, minced thyme, 1 1/2 tsp salt and 1 tsp pepper and bring the soup to a boil. Reduce the heat and simmer for 15 minutes. Add the half and half and cream, parsley, season with salt and pepper and heat the soup through over low, but do not boil Serve with crusty French bread.
Posted in Ina Garten, Main Dish, Main Dish - Soups | 1 Comment »
Posted by goodcookbecky on June 3, 2013
When I hear the words “Turkey Meatballs”, I think “Diet!” These are NOT diet! These are yummy yummy and yummy! They contain ground turkey, Italian sausage, and prosciutto ham! Red pepper flakes along with Asiago Cheese, gives it a kick of spice. The recipe is from one of my favorite cooks: Ina Garten, also known as the Barefoot Contessa. You can find the original recipe on food network. She recommends Rao’s Spaghetti sauce.. I did find it, but I have to say it is pricey. More pricey than I like to spend on a sauce (10/bottle), so I used a nice Barilla Tomato Sauce with Basil. This makes a lot. I froze about half the meatballs to use again on a day when I don’t feel like cooking (yes that does happen!) I will be making them again!
adapted from Ina Garten (foodtv.com)
- 3 cups cubed quality rustic bread, crusts removed
- 2/3 cup milk
- 2 lbs ground turkey
- 1/2 lb sweet Italian pork sausage, casings removed and crumbled
- 4 oz deli sliced prosciutto ham, finely chopped
- 1 cup freshly grated Asiago cheese
- 1/2 cup finely minced fresh parsley
- 1 tsp dried oregano
- 1 tsp crushed red pepper flakes
- 1 Tbsp Kosher Salt
- 1 1/2 tsp ground pepper
- 3 Tbsp extra virgin olive oil
- 2 large eggs, lightly beaten
- 2 to 3 jars Spaghetti sauce like Barilla Tomato Basil Sauce, for serving
- 2 lbs dried spaghetti, cooked according to package directions, for serving
- grated Asiago (or Parmesan cheese), for serving
Preheat the oven to 400 F and line 2 sheet pans with parchment paper.
Process the bread in a food processor to make breadcrumbs. Add them back into your measuring bowl and add the milk and allow the crumbs to absorb the milk for a few minutes.
Meanwhile, in a large mixing bowl, use a fork to combine the turkey, Italian sausage, prosciutto, grated Asiago cheese (I processed it in the food processor after the bread), parsley, oregano, red pepper flakes, salt and pepper. Add the breadcrumbs to the mixture and toss gently with a fork to keep the meat light, without pressing down on the meat mixture. Add the olive oil and eggs and toss gently to combine.
Using your hands, form 2 inch balls and place them on the parchment paper lined sheet pans. Brush the meatballs with additional olive oil. Bake at 400 F for 35 minutes or until they are completely cooked through.
Add the meatballs to a large sauce pan and cover with your favorite spaghetti sauce.
Serve over cooked spaghetti and top each serving with additional grated Asiago or Parmesan cheese.
Posted in Ethnic, Ethnic - Italian, Ina Garten, Main Dish, Main Dish - Pork, Main Dish - Turkey | Tagged: Ina Garten, Ina Garten recipe, Ina's Spicy Turkey meatballs, Meatballs and Spaghetti, Turkey Meatballs | Leave a Comment »
Posted by goodcookbecky on June 3, 2013
Recently, my daughter requested crab cakes for dinner. I was actually surprised that she wanted them, I was sure it was salmon cakes she liked, but to be honest I was happy to oblige. I like Crab Cakes. When I think of crab cakes, I think East Coast, but as I live on the West Coast – I also think Disneyland Blue Bayou crab cakes. They are good! I found a nice recipe in one of my many cookbooks: America’s Test Kitchen Family Cookbook (page 281) I doubled the recipe because the recipe served 4 and we are a family of 5. I took leftovers to a neighbor, who said the crab cakes rivaled those served in a fancy restaurant. It made me smile. This truly is a good recipe! They make very large crab cakes though, so I probably would have been okay keeping the recipe at 4 servings and making the crab cakes slightly smaller. I added a kick of creole seasoning (Konriko brand is my favorite seasoning, that is available through the internet).
adapted from America’s Test Kitchen’s Family Cookbook
- 2 lbs canned refrigerated backfin crab meat (Pacific Cove is an excellent brand)
- 6 Tbsp dried breadcrumbs
- 8 scallions, thinly sliced (green part only)
- 2 Tbsp minced fresh parsley (or cilantro, dill, or basil)
- 1 1/2 tsp Old Bay Seasoning
- 1 tsp Creole Seasoning (optional, but if not using increase Old Bay to 1 Tbsp)
- 1/2 cup mayonnaise
- salt and pepper to taste
- 2 eggs, lightly beaten
- 1/4 cup flour, or more as needed
- Lemon wedges, for serving
In a large bowl, using a fork gently combine the crab meat, dry breadcrumbs, scallions, parsley (or other spices), Old Bay Seasoning, Creole seasoning.
Add the mayonnaise and gently fold it into the crab meat. Taste the mixture and add salt and pepper if necessary. (If you are adding creole seasoning it may not need any and if you are not using it then increase the Old Bay seasoning to 1 Tbsp.) Gently fold in the beaten eggs. Add more breadcrumbs if necessary. I used less than called for.
Divide the crab meat into 8 equal portions. Gently form them into balls and flatten them slightly. They are quite large almost fist sized. Cover the crab cakes with plastic wrap and cool for 30 minutes or longer.
Heat 1/4″ canola oil in a non stick skillet, or cast iron skillet over medium high heat. Remove the crab cakes from the refrigerator and lightly coat them in flour just before frying them in the oil. Fry them until golden brown, about 5 minutes on each side and remove them to a platter and keep warm while you finish cooking the remaining crab cakes. Serve with lemon wedges and Spicy Remoulade Sauce if you wish.
adapted from: http://southernfood.about.com/od/saucerecipes/r/r90627b.htm
Yields: about 1 cup
- 3/4 cup mayonnaise
- 1 1/2 Tbsp finely chopped dill pickle
- 1 tsp finely chopped rinsed capers
- 1 Tbsp lemon juice
- 1Tbsp Dijon mustard
- 2 tsp chopped fresh parsley
- dash Frank’s hot sauce, or to taste (I used about 3 tsp)
- salt, to taste
Combine the mayonnaise, chopped dill pickle, chopped capers, lemon juice, mustard, and parsley. Taste and add hot sauce and salt, until you like the taste of the sauce.
Cover and refrigerate until serving time.
Posted in American Test Kitchen Recipe, Main Dish, Main Dish - Seafood | Tagged: America's Test Kitchen, Crab, Crab Cake, Remoulade Sauce | 2 Comments »