New Twist On An Old Favorite

I try to eat a healthy breakfast every work day and that includes a bowl of oatmeal at least three times a week.  My go to oatmeal is another Bob's Red Mill product from here in Oregon called 5 Grain Cereal. It is a wonderful combination of oats and other grains that makes a delicious hot cereal. 

If I think ahead the night before, I put 1/2 cup of cereal combined with 1 cup of skim milk to soak overnight in the fridge, then microwave in the morning with a handful of raisins or dried cranberries.  This makes a soft and luscious oatmeal.  Another variation I share with you today is something I recently discovered, chocolate oatmeal.  It takes oatmeal to a whole other level with very little additional calories.  With a few slices of bananas or just by itself, this is like eating dessert for breakfast.  I don't cook this with milk, just water and add a splash of milk after it's cooked.  If you remember enjoying Chocolate Malt-O-Meal as a kid, you will certainly enjoy this.

Chocolate Oatmeal

1/2 cup old fashion oats
1 cup water
1 dash salt
1 Tbsp unsweetened cocoa
Sugar or honey to taste

Combine oats, water and salt and stir. Microwave for 5 minutes.  Stir in cocoa and sugar.  Add a splash of milk if desired.  Enjoy.

Black Bottom Pie

A few weeks ago I made the most delicious fried chicken from Bon Appetit magazine which had an article celebrating The South and some of its iconic dishes.  Included with the recipe for the chicken was this equally fine recipe for another Southern classic, Black Bottom Pie.  It is basically a pudding pie, but oh so much more with both a chocolate and a decadent vanilla layer and the addition of mascarpone cheese. 

The original recipe called for a gingersnap crumb crust, but after discussing my dessert idea with The Husband, he felt that nothing would work but a chocolate crumb crust.  Since we'd already done our shopping and were on the way home, I pulled over to yet another store and off he trotted in to pick up some chocolate cookies.  A few minutes later he returned with something new and wonderful, chocolate graham crackers.  Who knew they made such a thing?  Like their paler cousins, original graham crackers, these chocolate ones made a perfect crust.  It's a delicious pie and something that will definitely be in my dessert rotation when I need to whip up something out of the ordinary.

P.S.  Recently my fried chicken was published on the Bon Appetit Magazine Blog as one of the best five readers Cook The Cover entries.  Here is the link if you're interested.   Bon Appetit Blog.  My entry is picture four of the five.

Black Bottom Pie
Chocolate Crumb Crust

6 ounces chocolate graham crackers (about 1 package) or 24 chocolate wafer cookies
3 tablespoons unsalted butter, melted
1 tablespoon heavy cream

Custard

1 envelope unflavored gelatin powder
1 1/2 cups whole milk
1/2 cup heavy cream
4 large egg yolks
1/2 cup sugar
2 tablespoons dark rum
1 tablespoon cornstarch
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
1/4 cup mascarpone
5 ounces semisweet or bittersweet chocolate, finely chopped
1/4 cup hot espresso or strong coffee

Assembly

1 cup chilled heavy cream
3 tablespoons powdered sugar
1 tablespoon dark rum
1/2 teaspoon vanilla extract
Natural unsweetened cocoa powder
Grated semisweet or bittersweet chocolate

A 9"-diameter glass or ceramic pie dish
Prepare Crust
Preheat oven to 350°. Pulse cookies in a food processor until finely ground. Drizzle in butter and cream; pulse until well blended. Pour into prepared dish. Use the bottom and sides of a measuring cup to pack crumbs onto bottom and up sides of dish. Bake until crust is set, 12–15 minutes. Let cool completely on a wire rack; set aside.

Prepare Custard

Pour 2 Tbsp. water into a small bowl; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Heat milk and cream in a large saucepan over medium heat until mixture just comes to a simmer.

Whisk egg yolks and next 5 ingredients in a medium bowl. Gradually whisk egg mixture into milk mixture; whisk in gelatin. Whisk constantly over medium-low heat until thick, about 5 minutes.

Remove vanilla custard from heat and stir in mascarpone. Place 1 cup custard in a medium bowl; add chocolate and stir until melted and smooth. Stir in espresso. Pour chocolate custard into crust; smooth top. Chill pie until set, about 30 minutes. Let vanilla custard stand at room temperature.

Gently pour remaining vanilla custard over chilled chocolate layer (pour slowly so as not to disturb chocolate layer). Smooth top; chill until set, about 1 hour, or keep covered up to 1 day.

Assembly

Using an electric mixer at medium-low speed, beat cream and sugar in a medium bowl until cream begins to thicken. Add rum and vanilla; increase speed to high and beat until stiff peaks form. Spread whipped cream over custard. Dust with cocoa powder and garnish with grated chocolate and almonds. DO AHEAD: Can be made 4 hours ahead. Chill uncovered.

Back To The Well

So sorry. I know I just recently blogged about Bob's Red Mill 13 Bean Soup Mix but I must share the yummy chili I made on Super Bowl Sunday with this same product.  Following the recipe on the back of the bag, it was just about the most perfect bowl of chili to be had. 

Personally I had previously been of the chili con carne made with chunks of beef school. After making this though, I have been converted to the ground beef method.  I did make a few tweeks to the recipe such as adding ground cumin and cayenne pepper and increasing the amount of chili powder called for.  I also added one can of fire roasted diced tomatoes in place of one can of tomato sauce.  Below is the recipe with my adjustments.  It's a fine all around bowl of chili!

13 Bean Chili

1 1/4 cups Bob's Red Mill 13 Bean Soup Mix
1 lb. ground beef
1 chopped medium onion
2 cloves chopped garlic
1 8 oz. can tomato sauce
1 8 oz. can fire roasted diced tomatoes
2 Tbsp chili powder
2 tsp. ground cumin
1/2 tsp. cayenne pepper (more or less to taste)
1 tsp salt
1/2 tsp ground pepper

Soak the beans overnight in cold water.  Drain and cover with water and simmer until tender (about 3 hours). 

Brown ground beef and drain off fat.

In a large pan add all of the ingredients together and simmer for 1 1/2 hours.  Garnish with chopped onions, shredded cheese, sour cream.  Makes 4-5 servings.

A Treasured Gift

Over the holidays I had the wonderful opportunity to visit with one of my oldest and dearest friends who also happens to be one of my devoted "fans" of this blog.  Janet and I lived in the same apartment building in the big city of Seattle along with a couple of other 20-somethings in the early '80s. A few of us also worked in a big hospital together so we had that in common also.  It was always an adventure and very much an extension of the college dorm life I had recently left behind and still missed.

Unlike me, Janet had amazing homemaking skills. She kept her apartment immaculate, had a great flare for decorating, and was terribly crafty. She still has all of those skills and then some.  As an amazing gift for me this Christmas she made me the colorful quilted shawl in honor of my Pie-O-My blog.  I can't even imagine how people can sit in front of a sewing machine and create things. It makes my tummy hurt just thinking about it (bad home economics experience!) She is a truly talented quilter.  I am so touched by this gift and my dear friend's thoughtfulness.

Today I am sharing a much loved recipe Janet gave me in those early Seattle days for Banana Chocolate Chip Cake.  I have revised it over the years and no longer add chocolate as I am a purest when it comes to banana bread.  It is a tried and true recipe that never fails to please those who try it.  Today I baked them in three mini-loaves so I could share them with others.  I only wish I could run upstairs at the Cassel Crag Apts. right now, knock on my friend's door and share a loaf with her. Thanks Janet!!

(P.S. Photo credits to The Husband for the quilt pictures)

Banana Chocolate Chip Cake

1/2 cup (1 stick) butter or margarine, melted
3/4 cup sugar
2 eggs
1 tsp vanilla
1 cup mashed, ripe bananas
2 cups flour
1/4 tsp salt
1 tsp baking soda
6 1-oz milk chocolate bars, coarsely chopped

Preheat oven to 350 degrees.  In a bowl, cream butter/margarine with sugar.  Beat in the eggs, then the vanilla and mashed bananas.  Sift in the flour, salt and baking soda.  Beat into the banana mixture, then stir in the chocolate.  Turn batter into a greased and floured 9x5 loaf pan.  Bake at 350 degrees for 45 min. or until a toothpick comes out clean when tested.  Cool on a rack.  (If using mini-loaf pans, cook for 30 min.)

Amazing Fried Chicken

I have made fried chicken a few times during my cooking days and even blogged about it already once. I feel though that the recipe I am sharing today is so blog-worthy, it's not to be missed if you're a fried chicken fan. It is flavorful through and through thanks to an overnight refrigeration covered with an amazing dry rub. And unlike other fried chicken recipes I have tried, this one creates a nice crunchy crust and very moist, tender meat. Not an easy combination to achieve.

This is another wonderful recipe from Bon Appetit, my go to culinary magazine of which I have been a devoted follower for many, many years. This is from their most current edition for February 2011. I won't go into too much detail about the preparation as the recipe is very self-explanatory. You can also go to their website and not only see a video on how they made it in their test kitchen, but also had to take care of your cast iron skillet.

Have I mentioned recently how much I love my cast iron skillet? It is my favorite tool in the kitchen. Purchased as a graduated set of 3 pans, 10 inch, 8 inch, and 5 inch for an extremely reasonable price of $5.00 at a garage sale, these pans were an absolute steal. They were used but in very good condition and I continue to treat them very well. They will last me forever. Which may not be that long if I don't quit eating fried chicken!

Skillet Fried Chicken
(Bon Appetit February 2012)

2 tablespoons kosher salt, divided
2 teaspoons plus 1 tablespoon freshly ground black pepper
1 1/2 teaspoons paprika
3/4 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 3–4-lb. chicken, cut into 10 pieces, backbone and wing tips removed
1 cup buttermilk
1 large egg
3 cups all-purpose flour
1 tablespoon cornstarch
Peanut oil (for frying)

Preparation

Whisk 1 Tbsp. salt, 2 tsp. black pepper, paprika, cayenne, garlic powder, and onion powder in a small bowl. Season chicken with spices. Place chicken in a medium bowl, cover, and chill overnight.

Let chicken stand covered at room temperature for 1 hour. Whisk buttermilk, egg, and 1/2 cup water in a medium bowl. Whisk flour, cornstarch, remaining 1 Tbsp. salt, and remaining 1 Tbsp. pepper in a 9x13x2" baking dish.

Pour oil into a 10"–12" cast-iron skillet or other heavy straight-sided skillet (not nonstick) to a depth of 3/4". Prop deep-fry thermometer in oil so bulb is submerged. Heat over medium-high heat until thermometer registers 350°. Meanwhile, set a wire rack inside a large rimmed baking sheet.

Working with 1 piece at a time (use 1 hand for wet ingredients and the other for dry ingredients), dip chicken in buttermilk mixture, allowing excess to drip back into bowl. Dredge in flour mixture; tap against bowl to shake off excess. Place 5 pieces of chicken in skillet. Fry chicken, turning with tongs every 1–2 minutes and adjusting heat to maintain a steady temperature of 300°–325°, until skin is deep golden brown and an instant-read thermometer inserted into thickest part of chicken registers 165°, about 10 minutes for wings and 12 minutes for thighs, legs, and breasts.

Using tongs, remove chicken from skillet, allowing excess oil to drip back into skillet; transfer chicken to prepared rack.

Repeat with remaining chicken pieces; let cool for at least 10 minutes before serving.

Thai Green Curry Seafood

I always thought I wasn't a fan of curry after a dreadful experience tasting curry for the first time in college. I believe the curry was some sort of yellow powdered mixture that a dorm neighbor cooked up. She was half Japanese and introduced some of us non-adventurous diners to things such as seaweed covered rice balls, ramen noodles, and the aforementioned curry.  I still love seaweed in the sushi format and indulge occasionally in a doctored up bowl of ramen, but it wasn't until I braved curry again in the form of a Thai dish did I decide that it was delicious.

I saw this recipe while cleaning out old copies of Bon Appetit (May 2009) and thought it looked intriguing and perfect for the cold, wet, wintery days we've been experiencing.  It is like a soup and actually Bon Appetit referred to it as an International chowder.  Be forewarned though, it is very, very spicy in my opinion.  As my BFF Patti would say "burns baby's tongue."  It called for two jalapeno peppers and I used only one and it still was quite spicey.  I read the label on the curry paste and it said it was 30% peppers which could explain the heat.  I would definitely make this again but omit the extra pepper altogether and not use as much water called for to make it a bit thicker in consistency. 

Many Thai recipes require a lot of different ingredients and this one was no exception. Once I got everything prepped though, it went together very fast-about 20 minutes. 

Thai Green Curry Seafood

2 tablespoons unrefined peanut oil
5 green onions, finely chopped, dark green parts separated from white and pale green parts
3 tablespoons minced fresh cilantro, divided
3 garlic cloves, minced
6 tablespoons Thai green curry paste
1 1/4 cups water
1 13- to 14-ounce can unsweetened coconut milk
2 small fresh red Thai chiles or 1 red jalapeño chile
2 kaffir lime leaves
1 tablespoon fish sauce (such as nam pla or nuoc nam)
1 large carrot, peeled, thinly sliced on diagonal (about 1 cup)
4 cups thinly sliced bok choy
8 ounces uncooked medium shrimp, peeled, deveined
8 ounces bay scallops
1 pound green or black mussels, scrubbed, debearded
2 tablespoons minced fresh basil
2 cups (about) steamed rice

Unrefined peanut oil can be found at natural foods stores and markets. Thai green curry paste, coconut milk, and fish sauce are sold at many supermarkets and at Asian markets. Look for fresh or frozen kaffir lime leaves at markets. If unavailable, use 1 tablespoon fresh lime juice and 1/2 teaspoon grated lime peel for each lime leaf.

Preparation

Heat oil in large saucepan over medium heat. Add white and pale green parts of green onions, 1 tablespoon cilantro, and garlic; sauté until tender, about 2 minutes. Add curry paste; cook until fragrant, about 1 minute. Add 1 1/4 cups water, coconut milk, chiles, lime leaves, and fish sauce. Bring to simmer. Add carrot; cover and cook until carrot is just tender, about 5 minutes. Layer bok choy, shrimp, scallops, then mussels in pan. Cover and simmer until mussels open and seafood and bok choy are cooked (discard mussels that do not open), about 5 minutes. Stir in dark green parts of green onions, 2 tablespoons cilantro, and basil.

Divide rice among 4 shallow bowls. Ladle curry over rice and serve.

Snow and Soup

Today we experienced our first snow of the winter.  Only a dusting but still lovely as it is Sunday and tomorrow is a holiday so no need to worry about traveling to work.  What a perfect day to make a pot of soup.

We have a wonderful company here in Oregon called Bob's Red Mill and they make the most amazing whole grain, flour, beans, and a plethora of other natural products. I found a package of their 13 Bean Soup Mix at the store last week and the variety of colorful beans looked so fantastic.  Knowing I had a ham bone in the freezer left over from Christmas I knew that a bean soup just had to be made. 

This soup turned out so well.  It is hearty yet it is made with no added fat so it is also healthy. It has just the right amount of heat from the chili powder without being overwhelming and the cumin gives it some added flavor dimension. A great soup to have on a snowy Sunday and leftovers for lunches throughout the week.  Perfect!

13 Bean Soup

2 cups 13 Bean Soup Mix

1 Ham Hock
1 cup chopped onion
2 carrots, peeled and diced
2 stalks of celery, diced
1 15 oz can tomato sauce or 1 quart tomatoes
1-1/2 tsp to 1 Tbsp chili powder
1 tsp ground coumin
Salt and pepper to taste
2 cloves garlic or 2 tsp garlic powder

Wash and soak 13 Bean Soup Mix overnight.

Drain and rinse beans. In a large pot, bring 2-1/2 quarts water to boil with beans and ham hock. Reduce heat and simmer for 3 to 3-1/2 hours.  Remove ham hock and let it cool. Remove any meat from the bone, chop it into small pieces and return it to the pot.

Saute in another pan, chopped onion, carrots, celery, garlic, salt, pepper,chili powder, cumin, and garlic.   Add the sauteed vegetables and the tomatoes into the soup pot. Simmer 30 minutes.

Makes about 8 servings.

A Seattle Vacation

I leave you with some pictures of some iconic Seattle locations this week. No time in the kitchen for me.

Happy New Year 2012

I am going to relax today as I begin a week-long vacation.  This will be my first whole week off since I began a new job in November 2010.  In reflection, 2011 was truly one of the most satisfying years of my life.  Though it was somewhat stressful initially learning a new job after fourteen years at the previous one, I have not looked back once regretting my decision.

My new career choice has filled me with such satisfaction and a new found compassion for my fellow human beings and an empathy for people, most of the time by no choice of their own, are dealing with such difficult lives.  Prior to taking my new job I had no idea what real suffering was all about.  I am so glad I can be a small part of a healing process for people who face huge challenges.

I give you this recipe for yummy chocolate peanut butter cookies that are really over the top if you're a peanut butter cup lover (I am)!  And I leave you with hopes that you have a wonderful New Year filled with happiness, laughter, time with your families, however you may define the word, and the ability to do what you love in life.

Chocolate Peanut Butter Cup Cookies

1½ cups plus 2 tbsp. all-purpose flour
6 tbsp. Dutch-process cocoa
½ tsp. baking soda
½ tsp. coarse salt
¾ stick (6 tbsp.) unsalted butter, at room temperature
¼ cup plus 2 tbsp. creamy peanut butter
½ cup sugar
½ cup brown sugar
1 large egg
1 tsp. vanilla extract
2 tbsp. milk
2 cups coarsely chopped peanut butter cups, divided

Directions
 Preheat the oven to 350˚ F. Line baking sheets with silicone baking mats or parchment paper. In a medium bowl, combine the flour, cocoa powder, baking soda, and salt. In the bowl of an electric mixer, combine the butter, peanut butter, and sugars. Beat on medium-high speed until light and fluffy, 1-2 minutes. Add in the egg, vanilla extract, and milk. Blend until smooth. With the mixer on low speed, mix in the dry ingredients just until incorporated. Add in 1½ cups of the chopped peanut butter cups and fold in gently with a spatula.

Use a large dough scoop (about 3 tablespoons) to drop rounds of dough onto the baking sheets, spacing 2-3 inches apart. Gently press a few pieces of the reserved peanut butter cups into the top of each of the dough balls. Bake 12-14 minutes, rotating the pans halfway through baking. (The cookies may seem too soft immediately after coming out of the oven but they will set as they cool. You don’t want to overbake them.) Let cool on the baking sheets about 10 minutes, then transfer to a wire rack to cool completely. Store in an airtight container.

The Pink Stuff

Most families have old favorite recipes that get trotted out during the holiday season.  I know I have mentioned a number of my family favorites like angel cookies, rib roast, and Yorkshire pudding.  Today I am going to share a tried-and-true, wouldn't-be-a-holiday-without recipe from The Husband's family.

It is referred to as "The Pink Stuff" and my lovely mother-in-law makes it for Thanksgiving and Christmas each year. It is gobbled up in great quantities and loved by all who are lucky enough to taste it.  One day I was looking through an old cookbook called A Taste of Oregon and I came upon a recipe that looked very similar to the description my Mom-in-law has given me as to how she creates her pink stuff. 

This year she decided not to make the pink stuff for Christmas dinner so I took it as an opportunity to try my hand at making this recipe to see if it was indeed similar.  It is very simple to make if you have a food processor, which I do. Mom-in-law does not.  She takes the cranberries and grinds them through a manual meat grinder apparatus she screws onto the counter top.  I can't even imagine the effort that must entail!!  Five seconds, pulse, pulse, pulse, and viola, perfect finely chopped cranberries for me.  I am lucky to live in Oregon where local cranberries can be found in the grocery stores. So good!  Throw in a can of crushed pineapples and a pile of miniature marshmallows and some sugar and let sit overnight.  The next day whip up some cream and combine with the rest of the ingredients and there you have it...The Pink Stuff.

P.S. If you're like The Husband's family, you might as well make a double batch while your at it. Take my word for it. There will be no leftovers. 

Mother's Cranberry Christmas Salad (a.k.a. The Pink Stuff)

1  pound fresh cranberries
1 cup granulated sugar
1 cup drained, crushed and/or tidbits pineapple
4 cups miniature marshmallows
1 cup whipped cream

Grind cranberries. Add sugar, then pineapple.  Add marshmallows. Let this set in refrigerator overnight. Add whipped cream just before serving.  Serves 6-8.