Reston Mom

Mama Chef - Eggs, part 5

THE BEST WAY TO HARD-BOIL  EGGS:

 Everybody seems to have their own method, this isn't the way I first learned, but this is the way many chef's do it and it works great!

• place the eggs in an empty pot  (eggs that are started at room temperature are less likely to crack and will help to avoid the yolks turning green)
• cover the eggs with water (if the water is really cold, the cooking time will increase, but if it is hot to begin with you risk overcooking ) 
• bring the water to boiling over high heat 
• as soon as the water comes to a boil, place a lid on the pot and remove from the heat 
• allow eggs to sit for 10 to 15 minutes, depending on the size of your eggs.  Do not start the timer until the water starts to boil because if you set it too early you will end up with soft-boiled eggs.  Also, if you set it too late or forget to take it off the heat right away, the yolks will turn green and the whites will get rubbery. 
• when the time goes off, stop the cooking process by running them under cool water or placing in a bowl of ice water.  Allow them to stay there for a few more minutes.

Mama Chef: Eggs, part 4

A few fun tips:

HOW TO TELL IF AN EGG IS GOOD OR BAD?  

• Try floating it in a bowl of cool water.  If it sinks to the bottom on it's side, it's fresh.  If it floats, then it's bad.  This is due to accumulating gases within the bad egg.        
• Eggs can be labeled "fresh" up to 40 wks.  You can expect them to be good for up to 6 months.  - No, I'm not kidding, and anyway if you don't use your eggs within 6 months you clearly don't like eggs or don't cook.   If your eggs are starting to get old, they will run more when cracked into a pan while fresher eggs will hold together better.  However, the fresher the egg, the harder it is to peel after being hard-boiled nor will fresher eggs beat up as well as in making meringue.      

HOW TO PERFECTLY AND EASILY PEEL A HARD-BOILED EGG:

• As I've already said, the fresher the egg the harder to peel because the high pH strengthens the membrane.  You can simulate this process by adding 1/2 tsp. of baking soda for each quart of water to make the eggs easier to peel.
• Also, you may try adding enough salt to the water to make it taste salty.  Although you won't taste the salt, it causes the white to separate from the shell more easily. 
• the surefire way to peel perfectly every time regardless is to lay the egg on it's side and crack the shell all the way around either by tapping or rolling.  Grip the egg with both hands and gently apply a little pressure while pulling the shell apart in two pieces from the middle (something similar to if you were cracking the egg).  If you do this correctly, the eggshell will virtually slide off the egg in two full pieces leaving you with no little chips or tedious peeling and a completely intact egg.  If the small, clearish membrane beneath the peel doesn't break, this will be more difficult but is easily resolved by noting the problem and lightly breaking the membrane with a fingernail or something.  

Mama Chef: Eggs, part 3

Common questions:

WHAT IS THE DIFFERENCE BETWEEN WHITE AND BROWN EGGS? 

• The color difference is purely cosmetic.  White hens with white earlobes lay white eggs, brownish-red hens with matching earlobes lay brown eggs.  There is no nutritional difference between white and brown eggs.  Brown eggs may cost more because the hens are bigger and need more food. You can also find chicken eggs that are neither white nor brown, but blue or speckled.

WHAT ABOUT EGG SIZES? 

• eggs are sized by weight and generally you'll find medium, large, and extra-large available. In cooking you can use the following table: 

            

• 1 large egg is the equivalent of 1 medium egg or 1 extra large egg.
• 2 large eggs is the equivalent of 2 medium eggs or 2 extra large eggs.
• 3 large eggs is the equivalent of 4 medium eggs or 3 extra large eggs.
• 4 large eggs is the equivalent of 5 medium eggs or 4 extra large eggs.
• 5 large eggs is the equivalent of 6 medium eggs or 5 extra large eggs. 

 

WHAT ABOUT GRADES, AS IN AA, A, AND B?

• Eggs are graded on quality - both having had their shells inspected as well as being passed in front of a bright light to see the contents.  You'll find A and AA in your supermarket and generally won't be able to tell a difference, though AA are supposedly a little more fresh.

  
  

Mama Chef: Eggs, part 2

Why eat eggs?

Eggs are a fabulous food!  They are nutritionally dense - containing plenty of protein as well as choline, selenium, B vitamins folate and riboflavin, Vitamins A and E, and lutein - and that's not exhaustive.   They've gained a bit of bad reputation due to unfortunately high levels of cholesterol but can still be a worthy addition to your diet. One egg per day shows no harmful impact on cholesterol or blood-fat levels.  

When hens are allowed to range and freely consume grasses and bugs, eggs are also a rich source of Omega-3 fatty acids.  Unfortunately, very rare is this the case with hens anymore - even "free-range" hens, as well as organic may be fattened on grain diets not rich in Omega-3.  Hens that are kept in henhouses or caged will not produce eggs that are rich in Omega-3's.  

Now there is a "new" brand of egg - which you'll find in your grocer's aisle labeled with something advertising "high in Omega-3". This is achieved by adding flaxseed, linseed, canola (and occasionally a fish-based food) to the diet of commercially kept hens.  

If you buy and consume these eggs, then you get the super benefit of additional Omega-3 fatty acid in the form of DHA in your diet.  So why not just buy flaxseed and add it to your cereal or something?  Because flax is rich in Omega-3 ALA.  Humans don't convert ALA to DHA well, but chickens do!  

Eggs are traditionally part of an American breakfast - eating an egg, high in protein, in the morning may not only boost your health but also your concentration and curb hunger.  Additionally, they are great any time of day!

Mama Chef: Eggs, part 1

When I started this blog, I started a series called "Mama Chef."  Generally, moms are the cooks of the household, so I was hoping to be helpful as I picked each kind of food and did some writing about easy techniques for preparing and a recipe or two.  The fact is, I really enjoy cooking and food - it's another one of those creative processes for me.  I get bored with the same menu really easily and we almost never have the same thing two weeks in a row.  I'm always researching recipes and nutrition and techniques and stuff, so I figured I'd start sharing.  After all, even if you love to cook, if you have a family there are times when it becomes nothing more than a chore you wish you didn't have to do at that moment. Anything that makes it more interesting, easy, or pertinent is generally a good thing.

I've really been slacking on the form of these posts lately, but I'm excited to get back to it starting with eggs!  Yup...the incredible edible egg!  Seems simple enough, but starting tomorrow check in for a few posts in which I'll reveal a few nifty tricks, some nutritional info and a good recipe or two! 

Mama Chef: homemade jello

I can't help but connect Jello to my college dining hall or to that awful skin that sometimes forms on top of it.  Not great memories.  But, Jello can in fact be great and a great alternative to other desserts. Especially if you make it yourself.  It's so simple, I've decided that maybe it's worth resurrecting this dessert.  While the J-E-L-L-O may be convenient, making it yourself means no artificial colors, flavors or added sugars and some added nutrition to boot. Plus, you can have a great variety of flavor options. I noticed there is a recipe as well on the back of Knox gelatin envelopes, but this is the one I use:

WHAT YOU NEED:

2 envelopes unflavored gelatin

1/2 C fruit juice

3 C hot fruit juice

sugar or sweetener is optional if desired

(note: since I don't add sugar, the more naturally sweet the juice is, the better the jello tastes :)

WHAT TO DO:

• put 1/2 C juice into a bowl or casserole dish
• sprinkle the gelatin on top and let sit for 10 min. 
• add 3 C hot juice (plus sugar if desired) and stir until completely mixed and gelatin is dissolved 
• refrigerate until set (1-2 hours) 

semi-homemade brownies with coffee buttercream frosting

If you need something great to take with you to a party or gathering this season, here is something really easy that will look very pretty and people always love them, they are a little irresistible even if you're not a huge coffee fan!  Just like Sandra Lee's catch phrase "semi-homemade" they are mostly store-bought with a simple personal touch.

Fudgy Brownies with Coffee Buttercream Icing

what you need:

a box of Ghirardelli Ultimate Fudge Brownie mix (this is the one with the packet of chocolate frosting)

1 stick of butter, semi-softened

confectioner's sugar 

1/4 tsp vanilla extract

instant coffee, instant espresso powder, or some cold already brewed VERY strong coffee

what to do:

• bake the brownies as directed, let cool completely
• blend together in a stand alone mixer or with electric beaters: butter, sugar, vanilla, and coffee

NOTE: I do not recall the exact amount of sugar because I don't usually measure.  Use enough so that the consistency is thick but spreadable and tastes good - roughly 3 or 4 cups.

NOTE: If you use instant coffee, dissolve the coffee into water beforehand and let cool.  Use more than recommended so that your brew is very strong. You must let the coffee cool so that it doesn't melt the butter, but if it does and the icing gets a little runny, just put it in the refrigerator until it firms up a bit.

Aack! - I also am unsure about how much coffee to use, because again - and I'm sorry for the inconvenience, I just don't measure much.  I start with about 2 tablespoons and then add more until the taste is right. This icing will have a good hint of coffee flavor, but not overwhelming.  Adding too much will make the icing runny.

• frost the brownies with the coffee icing 
• cut into smallish squares...these are pretty rich! 
• use the pouch of chocolate icing that comes with the package to add a drizzle of chocolate to the top of each brownie for decoration (and taste - yum!) 

Mama Chef - Oreo peppermint bark

If you are tired of the same peppermint bark each year, or just looking to mix things up a bit - here is a recipe I threw together a few years ago (I think it can hardly be called a recipe, and I'm probably not the first to do this) that always gets gobbled up.  It's really easy and the kids will love to help crush up the Oreos, plus it makes great gifts!

What you need:

1 pkg Oreo cookies

1 small pkg of white chocolate chips

1 large pkg or 2 small pkg of semi-sweet chocolate chips

peppermint extract

1 tsp of vegetable oil

green food coloring (optional)

waxed paper

small to medium cookie sheet

What to do:

• line the cookie sheet with waxed paper
• break up about 2 rows of whole Oreo cookies into a bowl.  You will want pieces rather than crumbs, but small pieces.
• melt the semi-sweet chocolate over a double boiler or in a heavy-bottomed pan over low - stirring constantly until smooth - careful not to burn!
• spread the chocolate evenly over the waxed paper and let cool completely (sticking it in the freezer is a really great trick that helps with spreading the white chocolate later)
• melt the white chocolate in the same fashion, adding in the vegetable oil (this will keep the white chocolate smooth instead of dry) as well as a few drops - maybe start with 1/4 tsp peppermint extract.

NOTE: peppermint extract is extremely strong and goes a long way...add just a few drops at a time and taste test until you reach the desired strength.  Add some green food coloring too if you like.

• spread the melted white chocolate over the top of the cold, now hardened, semi-sweet chocolate to create a smooth second layer
• sprinkle the crushed Oreos across the top and press lightly 
• place the pan in the freezer until everything is set and very cold 
• remove, peel away the waxed paper, and break into medium pieces of bark 
• enjoy! 

Mama Chef - Spaghetti Caprice

Are you missing the fresh tastes of summer already?  I put together this easy meal for my family this week using a garlic trick I learned from Rachel Ray.  I thought it turned out well and the flavors reminded me of the flavors of one of my favorite summer foods - caprice salad, except in a more cold-weather appropriate style.  So, I decided to call it spaghetti caprice.  It is so very simple and healthy.  Here is what to do:

WHAT YOU NEED:
a package of spaghetti (I used whole wheat for the health benefit, but the recipe might actually work better with regular, and I think you could use any kind of pasta really)
one large can of diced tomatoes
one bulb of garlic (or about ten cloves) - roasted (if you aren't a huge garlic fan, don't worry, roasting the garlic makes it mild and sweet)
salt
1 large lemon wedge
fresh basil, chopped
fresh mozzarella cheese, cut into cubes

WHAT TO DO:

• either roast the garlic yourself in the oven or on the stove top if you know how, or buy it already roasted at the grocery store if you can
• salt your cooking water very well and bring to a boil
• use the flat side surface of a large knife on a cutting board to mash the garlic, back and forth, working it into a paste, then put the paste into the bottom of a large bowl
• add your pasta to the water and cook until just BEFORE al dente, in other words, under cook it just a little
• shortly before your pasta is ready, use a large mug to scoop out some of the hot cooking water and pour it over the garlic, mix it all together until it creates a kind of "garlic tea." 
• Drain the tomatoes and add them to the garlic tea, mash it all together a little bit
• Drain the pasta and add hot to the garlic/tomato mixture, mix and try to get all the pasta down in the mixture as much as possible.  Cover with tinfoil or something and let it sit for a few minutes, maybe five.  It will continue to keep cooking and should soak up a lot of the juices in the bowl.
• stir the pasta, squeeze in the juice from the lemon wedge, and stir in the basil and fresh mozzarella.  Serve with black pepper if you like. 

Mama Chef - chicken tortilla soup

I cannot believe that I haven't posted this recipe before!  It's a favorite of mine - simple, really fresh, healthy and tasty!  I was introduced to it through my sister and have no other idea where it comes from.  I also don't really have a recipe for it, since I cook this often enough that I just do it and adjust it depending on how much I want to make and how brothy or chunky I want it.  It's a great substitution for chicken noodle if you have a cold too.

Chicken tortilla soup:
What you need:
a little olive oil
3 cooked and shredded chicken breasts (I boil them in salted water and shred with 2 forks, but you really could use any chicken meat you want)
1 large can of diced tomatoes
1 box of chicken broth (up to 2 boxes if you want it more brothy, but you'll need to increase the amount of onion, garlic, and jalapeno too)
1 can black beans, drained and rinsed
1/2 large onion finely diced
1/2 to 1 fresh jalapeno finely diced -remove the seeds and pith (it won't make it spicy for those of you who are worried, I promise, but it's a flavor you must have - so don't omit it and don't substitute jarred jalapenos)
3 large garlic cloves finely diced
tortilla chips
lime wedges
shredded monteray jack cheese (or your favorite)
avocado - diced
fresh cilantro chopped

What to do:
heat the olive oil in a large soup pot
add onions and sautee until a little translucent and soft
add garlic and jalapeno, sautee just until peppers soften, stir continually to prevent garlic burning
add stock, tomatoes with juice, beans, and chicken
cover and simmer until hot

serve:
ladle soup into bowls
break some tortilla chips over top (some people like to break it into the bottom of the bowl first)
add shredded cheese, a squeeze of lime, some avocado and a sprinkle of cilantro
enjoy!

Pumpkin Blackbean soup

So I found a savory recipe to try...and it was good!  There were a lot out there actually, but I was cooking for a group of people which included vegetarians, so I went with this one.  It is sort of akin to a chili, perfect for the season, and I think there is lots of potential to adjust it to suit your own personal tastes.  I found it from Cooking Light and everyone I served it to commented on how good it was.  I stuck to the recipe this time, except I added a few extra cloves of garlic - of course! And I served it with sour cream in place of the queso fresco.

Here it is:

Yield

6 servings

Ingredients

• 1 1/2  cups  drained diced canned tomatoes
• 2  (15-ounce) cans black beans, drained and rinsed
• 1  teaspoon  olive oil
• Cooking spray
• 1 1/2  cups  finely chopped onion
• 1  teaspoon  ground cumin
• 3  garlic cloves, minced
• 3  cups  fat-free, less-sodium chicken broth
• 2  tablespoons  sherry vinegar
• 1/2  teaspoon  freshly ground black pepper
• 1  (15-ounce) can pumpkin
• 2  tablespoons  dry sherry
• 1  cup  (4 ounces) crumbled queso fresco
• 1/2  cup  sliced green onions
• Pumpkinseed kernels (optional)

Preparation

Place tomatoes and beans in a food processor; process until about half the beans are smooth. Set aside.

Heat oil in a Dutch oven coated with cooking spray over medium-high heat. Add onion to pan; sauté 5 minutes or until lightly browned. Add cumin and garlic; sauté 1 minute. Add bean mixture, broth, and next 3 ingredients (through pumpkin); bring to a boil. Cover, reduce heat, and simmer for 20 minutes. Stir in sherry. Ladle about 1 cup soup into each of 6 bowls; sprinkle each serving with about 2 tablespoons queso fresco and about 1 tablespoon green onions. Garnish with pumpkinseed kernels, if desired.

Nutritional Information

Calories:  175 (16% from fat)

Fat: 3.1g (sat 1.2g,mono 1.1g,poly 0.2g)

Protein:10g

Carbohydrate:29.2g

Fiber:9.3g

Cholesterol:6mg

Iron:3mg

Sodium:785mg

Calcium:139mg

Mama Chef - Savory Pumpkin

I was thinking about my "Mama Chef" posts recently and wanting to post some pumpkin recipes.  In the past I've posted some great recipes along the lines of what we typically think of when it comes to pumpkin: sweets! Pie, breads, muffins, pancakes, etc... all tempting with that blend of spices that complements pumpkin so well! 
This time, however, I was thinking of doing some not so well known ways to delight your tummies - savory pumpkin dishes!  The problem is, I'm not that familiar with them myself.  So, not having any recipes of my own, I did some research and found some ideas to begin with:

• pizza with goat cheese, caramelized onion, and pumpkin roasted with rosemary
• savory pumpkin bread - think sage not sugar and pepitos (pumpkin seeds)
• pairing pumpkin with pasta as in pumpkin ravioli in a sage butter sauce or pumpkin lasagna or spaghetti with a pumpkin sauce (puree with a little chili and lemon zest and top with a little good quality fresh ricotta)
• pumpkin soup - I saw a variety of recipes ranging from pumpkin and wild rice to pumpkin and black beans to pumpkin orange

I'm going to have to try some of these out before recommending and posting a recipe - and I'm dying to create a savory pumpkin recipe of my own! But, until then, if any of you have a great savory or unusual pumpkin recipe for us to try, please share!

Mama Chef - Homemade Applesauce

If you've never had the comfort and satisfaction of a warm bowl of homemade applesauce, then you aretruly missing out!  It's easy, delicious, kid-friendly, great as a side dish or a yummy treat all on it's own.  If you understand the basics, you'll be able to create your own winning version in no time!

Here's what to do:

• use a deep saucepan with a thick rather than thin bottom (you can also use a crockpot!)
• peel, core, and dice your apples (you'll need a decent amount because they cook down - different apples will cook and taste differently, you can refer to my earlier Apples part 1 post)
• add some water (not too much - try 1/2 to 3/4 C )
• cover and bring to a boil, then reduce heat and simmer uncovered until apples are soft and most of the water has evaporated.  If the apples get dry or too sticky before they are tender, just add a little more water as needed.
• for a spectacular and mellow treat, you can add a vanilla bean to the pot while it's simmering
• add your optional flavorings to taste...brown sugar (although sugar isn't necessary), cinnamon, nutmeg, a little orange zest, ginger...whatever you like
• mash to your desired consistency ( I like it a little chunky, a hand-held potato masher works great )
• serve warm, cooled, with raisins, pecans, or plain,  or topped with a little whipped cream or cinnamon...or bring a steamy containerful to your neighbor. 

Mama Chef - Apples, part 1

Now that fall is here, I'm going to go back to writing some Mama Chef posts which I hope that you'll enjoy. If you've missed out before, click on the Mama Chef category to read the intro and catch up on all the other great tips and recipes.

There is something about a crisp apple or a cup of apple cider that just exudes autumn.  But, there are a lot of varieties of apples out there to enjoy.  And if you are going apple-picking like my family deos every year, you'll want to know how to best serve 'em up at home. So here is a run-down I've gathered from a few different sources and stored in my own home cookbook.  I'll follow up soon with some great recipes.

BRAEBURN  - good raw or cooked
raw: sweet/tart and juicy crisp
cooked: softens flavor/still juicy crisp
a winner no matter what
CAMEO - good raw or cooked
raw: complex flavor and juicy
cooked: not as good as raw, juicy but holds texture
EMPIRE: best eaten raw
raw: more sweet than tart, slightly bland
cooked: blah, doesn't hold texture
FUJI: good raw, okay cooked
raw: sweet, cidery, crisp
cooked: loss of flavor, dry
GALA: best eaten raw
raw: very sweet and crisp
cooked: crunchy/chewy, "lemony"
a personal favorite for eating raw
GINGER GOLD: best eaten raw
raw: tart, crisp and juicy
cooked: (no data)
GOLDEN DELICIOUS: best eaten raw
raw: sweet and mellow, honey-like
cooked: soft, dull
GRANNY SMITH: good raw or cooked
raw: very tart and crisp "green apple"
cooked: slightly less tart, firm and juicy
a natural for cooking!
IDARED: good raw or cooked
raw: slightly tart and juicy
cooked: (no data)
JONAGOLD: best eaten raw
raw: tangy and sweet
cooked: squishy, little flavor
McINTOSH: best eaten raw
raw: old-fashioned apple flavor, texture a bit mealy
cooked: falls apart
PINK LADY: good raw or cooked
raw: perfumy, very firm
cooked: tangy, dry, crunchy
a natural for fruit trays, it doesn't brown as quickly
RED DELICIOUS: best eaten raw
raw: mild, bitter skin, soft
cooked: mushy, little flavor
ROME: best eaten cooked
raw: dry
cooked: very sweet, cooks down a lot
STAYMAN/WINESAP: good raw or cooked
raw: sweet/tangy, firm and juicy
cooked: (no data)
YORK: good raw or cooked
raw: tart, crisp
cooked: (no data)

7 meals at my house - week 6?

Okay...I've really been slacking on these posts (as a matter of fact, I've been slacking on a lot of things lately, but that's irrelevant)...anyway, here are 7 meals that we have had recently.  I had planned on these posts being just a summer series and getting back to more "Mama Chef" posts this fall...we'll see.

• homemade veggie tortilla pizzas
• grilled chicken breasts with avocado/strawberry saladita
• BLT sandwiches (oh joy for fresh garden ripe tomatoes! - but you saw my disastrous burn in a previous post)
• spinach and tomato crustless quiche and fresh baked challah from Great Harvest Bakery
• meatball and mozzarella sub sandwiches (these make me nostalgic for a particularly tasty version my family used to get from a local restaurant when I was a child)
• veggie spaghetti (spaghetti and marinara with oven roasted zucchini, summer squash, carrots, onions and red bell pepper)
• black bean and cheese enchiladas with garden tomato, lettuce, avocado, and sour cream

7 meals at my house - week 7

What we chowed on this week:

• hamburgers w/ tomato/cucumber/vinegar salad and corn on the cob
• chicken salad salads
• Macaroni Grill
• grilled salmon and fresh green beans
• Nana's birthday dinner: steaks, asparagus, avocado/blue cheese salad
• Family night
• fend-for-yourself night

7 meals at my house - week 6

here's what we ate this week:

• Chipotle
• steak and mozzarella with onions and peppers on whole-wheat pita
• mandarin orange chicken (Trader Joe's), broccoli and brown rice
• grilled mixed veggies and garlic chicken sausage (also from TJ's)
• homemade pepperoni pizza on whole wheat with peach/pineapple salsa for sauce and spinach salads
• wedding reception
• we had one weird day when Matt was gone, so the girls and I just ate leftover soup

7 meals at my house - week 5

• hot dogs, mac n' cheese, limas and edamame
• blackbean and veggie quesadillas
• cheesy chicken, red bell pepper, and brown rice casserole
• pizza for the fam, I ate out with friends at Big Bowl and had Kung Pao chicken
• chicken, tortellini, and spinach soup
• "fend for yourself night" as my mom would call it - basically the girls ate sweet potatoes for dinner, I had a cucumber/basil/mint/cream cheese sandwich around 4 and some leftover mac n' cheese and veggies around 9 when my husband came home and fixed himself hot dogs and chips and salsa
• I realize I'm missing one, but I can't for the life of me figure out what it was, my guess would be Chipotle....so goes another week

FYI: not that my recipes are really worth much....but if you should ever have your interest peaked by anything you see, I'd be happy to share if you email me.

7 meals at my house - week 4

dinners last week:

• Chicken Shu Mai, vegetable birds nests, mandarin orange chicken (all from Trader Joe's) brown rice
• Papa John's Pizza (unexpected take-out)
• tortellini with broccoli/red pepper/mushrooms in sour cream pesto sauce
• poached cod with bok choy and edamame in broth, Thai style soy ginger carrots
• crustless spinach quiche, pineapple/orange smoothies
• Chipotle
• dinner date with hubs - kids chose Spaghetti O's, went to bed early - we ate nachos with everything

7 meals at my house - week 4

This week is a little bit thrown-off as we are leaving tomorrow for vacation...so I only have 5 meals to share with you.

• homemade chunky avocado salsa, shrimp cocktail, grilled apricot halves with scoops of vanilla frozen yogurt (that I made by tossing a carton of yogurt into the freezer and stirring every so often throughout the day)
• cheese pizza and fruit smoothies
• baked BBQ chicken drumsticks, broccoli, fresh pineapple
• homemade blackbean burgers on whole wheat buns with tomato, corn-on-the-cob, fresh pineapple
• ZPizza

7 meals at my house - week 3

• roast beef/shaved asparagus/red bell pepper/goat's cheese in a sun-dried tomato wrap with sweet corn soup
• orange roughy (fish) with lemon, grilled asparagus/broccoli/snap peas/yellow squash, grilled bread with olive oil
• crustless quiche with spinach/bacon/reduced-fat cheddar and large salads of blueberries/strawberries/cherries with drizzles of plain yogurt and agave syrup
• Chipotle
• Hamburgers on the grill with home-made sweet potato fries
• special dinner for family night

7 meals at my house - week 2

• tomato soup with Kashi whole-grain crackers, crudite (celery/carrot sticks), and reduced fat cheddar cheese
• apricot chicken with brown rice, steamed broccoli and cauliflower
• teriyaki stir-fry with chicken, various vegetables, and brown rice noodles
• frozen pizza (quick and easy fix for having extra family over)
• Chipotle (yes, I pretty much plan this into the menu for each week because it's kind of a given that we'll end up there at least one night - we love it!)
• family night dinner (more on that later)
• Memorial Day? sending Matt to the store with some $$ to pick out cook-out food of his choice

7 meals - week 1

Here's last week's dinner menu:

• vegetarian chili with light sour cream, avocado, and corn bread
• grilled summer squash/zucchini/carrots/snap peas/onion/bell pepper marinated in balsamic dressing, grilled bread with olive oil and smeared with roasted garlic, grilled bananas and pineapple, and 2 left-over bratwurst
• hamburgers on whole wheat buns with baked sweet potato fries and raw sugar snap peas
• whole-wheat zucchini-carrot muffins with flax, eggs, fresh fruit salad (bananas, pineapple, cherries)
• Chipotle
• grilled cheese on whole wheat, fruit smoothies, and raw red bell pepper strips
• the girls pick a favorite meal for themselves - this time, spaghetti-O's and steamed cauliflower, I pick a hubby-pleasing meal for an in-home dinner date post kiddo bedtime - this time, chicken fettuccine alfredo with broccoli.

Mama Chef - meal planning

Planning dinner for my family is not always an easy task.  Here are some of the things that I consider each week:

• staying within my budget
• healthful food
• some nights must be extremely quick and easy to prepare
• I get really bored with repetition, and having a good variety is more nutritious
• but I have small children who would rather stick to their favorites
• I also need to consider my husband's preferences
• each week I let the girls help choose one meal for our menu

We sit down to a meal as a family every night because we really find it valuable, but sometimes I go crazy trying to figure out what to serve.  I love to hear what other people are dishing up because it inspires me, turns on my own creativity or just comforts and encourages me.  So, I thought I'd start posting 7 meals at my house regularly (in other words, what we eat for dinner each week) so that you can see how I manage this and hopefully derive something good from it whatever that may be.  You'll get to see the good-for-you-food along with the bad-for-you-food that we eat and how random my menu is and I'll totally welcome comments and suggestions.  Keep an eye out for this week's menu!

Mama Chef - nut butters

Because of the rise in allergies to peanuts and the nutritional benefits of other nuts and seeds, yummy alternatives (such as Sunbutter - made from sunflower seeds, naturally and deliciously sweet) are becoming more widely available.  But, did you know that you can make whatever kind of nut-butter you'd like simply by using your own food processor? Try making a fresh nutty treat (filled with protein, fiber, and essential fatty acids) for spreading on breads, for dipping, or incorporating into sauces and recipes. A fave of mine is to use a fresh nut/seed butter with thinly sliced granny-smith apples on a whole-wheat sandwich. Or for a unique treat, try mixing a couple together. Here are some tips:

• Cashew butter - about 2 min. of processing, ideal for sandwiches
• Almond butter - 2 1/2 minutes for roasted whole almonds, 3 1/2 min. for slivered, toasted almonds. Use in both sweet and savory dishes, great with apples and/or cheeses like Gouda or Brie
• Macadamia - SOOOOO yummy! 2 min. - but chill to thicken it, great for desserts!
• Hazelnut - grainy, thick, fruity, and naturally sweet. 2 1/2 min.  Process as is for bags of chopped nuts, or toast whole nuts at 400 degrees 5 min. and rub them in a dishtowel to remove skins.  Try adding an equal amount of chocolate syrup to this one for a decadent spread!
• Pecan - about 1 min. to process, great with meats - best for recipes because the skins leave a bit of a bitter aftertaste
• Peanut - use plain roasted peanuts, 2 min.  lighter, grainier, but fresher and tastier than commercial brands
• Pistachio - dry and crumbly, 3 - 4 min.  Best combined with something else, ie: cream cheese
• Walnut - 1 min, better for recipes due to bitter aftertaste of skins

Mama Chef - Yogurt, part 6

Here are some ways to use yogurt as a healthy substitute:

• replace half the mayonnaise in dishes such as cole slaw, potato salad, pasta salad, dips and appetizers with plain yogurt
• substitute plain yogurt for buttermilk or sour cream in baking recipes such as muffins, cake, and pancakes
• eat frozen yogurt instead of ice cream (look for the LAC (live active cultures) seal.  yogurt used in fruit smoothies and shakes makes a good dessert alternative to ice cream
• replace your sour cream topping for potatoes, tacos, and chili, etc... with greek-style plain yogurt
• use plain greek-style yogurt for veggie or fruit dips - you can add your own spices or sweeteners
• entice your kids to eat their veggies by using plain yogurt as a dip instead of ranch

Try Tzatziki (Greek-style dip) as a wonderful, flavorful dip for falafel, pita sandwiches, dipping breads,meats, veggies, crisp pita wedges or (a personal fave - pretzel chips) and more.  It will make a nice replacement for the common ranch dip at your next get-together.  This recipe is easy to vary for personal taste:
2 C plain greek-style yogurt
1 cucumber (preferably English ie: seedless) - peeled or unpeeled, finely chopped or grated
1 tbls coarse salt
2 tbls fresh lemon juice or dry white wine
1 garlic clove pressed or minced
2 tbls minced fresh dill
mixed together, keep cold, drizzle with a little ev olive oil before serving if desired

Mama Chef - Yogurt, part 5

I'm going to take this opportunity to rave about Greek-style yogurt.  If you have not discovered it, you definitely at least need to try it!  I hear that Fage is wonderful, but I haven't yet tried it as I find the need to flinch every time I see the price. However, Trader Joe's sells their own brand of Greek-style for about half the price and even if it isn't as good as Fage, it really meets my craving.  I have to warn you though, that a spoonful of plain greek-style yogurt taken unawares might come across as eating a big spoonful of super-thick sour cream.  However, the super creamy thickness and pungent tangy flavor is really, really good (and I hear it doesn't even compare to actually eating yogurt in Europe where I've read that it was better than ice cream!).  But if you mix in some honey or fruit, you might just fix your craving for ice cream with a super yummy and healthy replacement.  You can also substitute this for veggie dips and for dishes where you use sour cream.  My absolute favorite breakfast right now is a sundae made with two layers of Greek style yogurt each topped with a little bit of agave syrup and finally topped with frozen blueberries and a little crunchy wheatgerm.
I also just wanted to mention that there are a variety of yogurts available that are made from sheep's milk, goat's milk, or buffalo milk as well if you are looking for a little yogurt adventure.  Try Whole Foods Markets or specialty stores for a decent variety.
Keep an eye out for Mama Chef's final yogurt posts - more tasty ideas and recipes!

Mama Chef - Yogurt, part 4

What's the difference between Swiss-style, European-style, and Greek style? Here's what you need to know when shopping most yogurt aisles:

• set style - the "yogurt" mixture is charged to it's container and allowed to "set" or ferment in the container.  The result is a slightly firm, gel-like consistency, though the level of firmness can really vary.  Often referred to as "custard style"  or "Sundae style."  "Fruit on the bottom" yogurts - where there is a thin layer of preserves on the bottom of the container is a set style.
• stirred style - the "yogurt" is fermented in bulk and the fruit is stirred in prior to filling the individual packages.  This is often referred to as "Swiss style" and on occasion as "Continental" or "French style."  Yoplait "custard style" yogurts are actually stirred style and sort of nicknamed "custard style" because of the custard like texture - which I believe either comes from gelatin or extra stabilizers.  "Swiss" style generally tends to be thicker than "French" style because it has more of these kinds of solidifying agents.
• note on "European style" - I haven't figured out what this means yet....I think it is like "French" style, you'll find that it is a lot like what you are used to as far as American yogurt, but maybe a little thinner.
• strained style - the yogurt has been strained to remove the whey resulting in a very thick consistency somewhere between yogurt and cheese while retaining the characteristic sour flavor.  "Greek" yogurt is strained style.  Since much of the liquid has been taken out, the nutrients are more concentrated - for example, there may be more than twice as much protein per container.  Watch out for yogurts claiming to be "Greek" style, but have been thickened using agents such as gelatin, pectin, carageenan, etc... instead of strained.
• drinkable - drinkable yogurts have become very popular in America recently.  These really are just a liquid-like version of yogurt, thin enough to drink.  Those that are marketed as yogurt "smoothies" are usually an equal mix of fruit juice and yogurt.  Other kinds of drinks containing yogurt or made from fermented milk have been around since ancient times.  Kefir is probably the among the most well known to Americans.  True Kefir contains several healthy strains of bacteria not usually found in yogurt and so may also present added health benefits. 

Mama Chef - Yogurt, part 2

Strepto....Lactobasilla....what?
If you can get past the scientific names, here's what those labels on your yogurt container are all about:
In order to be named "yogurt" in the U.S., 2 kinds of bacteria must be present (Streptococcus salivarius subsp. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus) but sometimes there are other cultures used as well...commonly L. acidophilus, L. casei,  Bifidobacterium.  Because of this you might see it marketed as "probiotic." 
Probiotics are simply dietary supplements containing bacteria or yeasts that are beneficial to health.  The bacteria used in yogurt are beneficial because as seen when converting the milk sugars into lactic acid, they lower the pH which helps to prevent the growth of other harmful strains of bacteria, creating health benefits in preventing gastrointestinal infections.
Within your gut - digestive tract - there is a nice balance of naturally helpful bacteria - this is important for maintaining good digestion, ridding the body of harmful organisms, maintaining good immunity, etc... This balance can be thrown off - the numbers of helpful bacteria decreased - through a number of things including stress, allergies, exposure to toxic substances, recent use of antibiotics, excessive alcohol use and more. When healthy bacteria fail to thrive, it may allow competing strains of harmful bacteria to thrive instead to our detriment. The use of probiotics are used to aid the body in maintaining that healthy balance.  However, yogurt is not a cure-all as maintaining this balance is dependent on many factors, including a healthy diet overall including soluble fiber (also called prebiotics). 
Um, so WHAT DOES THIS MEAN WHEN I'M CHOOSING YOGURT? Basically, you just need to know that the bacteria in the yogurt is good for you, so don't freak out that you are eating bacteria and that pasteurized yogurt does not contain these live bacteria in the final product, therefore choose yogurt that is marked as having "live active cultures."

Mama Chef - Yogurt, part 1

I hated yogurt when I was a kid, mostly because I didn't like the texture of the goopy fruit on the bottom.   Now, I still steer clear of fruit-on-the-bottom, but I really enjoy a nice creamy yogurt - I've even learned to love the natural tangy-ness of plain, unflavored yogurt.  So, what exactly am I eating when I spoon this thick dairy concoction into my mouth? Well...yogurt is the product of a bacterial fermentation of milk.  The bacteria eat up the milk sugar (lactose) and release lactic acid as a waste product - this lactic acid acts on milk protein to give the yogurt it's thicker creamy texture and tangy taste.
People who are lactose intolerant can usually eat yogurt without ill effect because the lactose has already been digested by the bacteria, bypassing the need for the intolerant individual to create the necessary enzymes to break it down themselves.  Keep an eye out for part 2 when I'll share more about the particular cultures used in yogurt and their beneficial value...and more good and helpful stuff to come later!

Mama Chef - Yogurt

So, you are standing in the dairy aisle of your grocery store staring at shelves stocked with a variety of yogurts - all natural, fruit flavored, drinkable, "live cultures", "probiotic", Greek-style, European-style, creamy and Swiss-style...yogurts for babies, new moms, with and without added fiber.  It can be a little confusing and overwhelming these days as yogurt has become popular and available in wide variety.  Throughout the next week, I'll provide a little overview including what is yogurt? the different styles and nutritional benefits of it, it's growing popularity, how to choose and store it and some tasty ways to enjoy it. 

TSP spices

I love these and think they would make fun gifts too! I saw them in a specialty store recently and now am surprised that I hadn't heard of them previously. TSP organic spices are pre-measured into always-fresh 1 teaspoon packets and come packaged in a cute little tin.  It will be a snap to have your kids help add the spice ingredients to your recipes with no mess, or to top their oatmeal or toast, as an addition to cider or to make your tomato soup a bit more savory!

Mama Chef - sweet potatoes, part 3 -recipes

My family eats sweet potatoes french fries as a side dish fairly frequently, and my kids love 'em!  Our favorite way of doing this is the following, although you can really add any combination of spices that you enjoy:
SWEET POTATO FRIES
What You Need:
two or three firm orange sweet potatoes
large bowl of ice water
baking sheet
olive oil (you could use butter or canola oil too)
salt
brown sugar
chili powder
What To Do:
preheat oven to 450 degrees
scrub the potatoes, cut into long wedges (skin on) and place in bowl of ice water for 15-20 minutes.
coat the baking sheet with a light layer of olive oil
drain potatoes and pat dry with paper towels
drizzle a little olive oil over the potatoes and add one or two tablespoons of brown sugar, a tsp. salt and chili powder to taste, mix (with hands is best) until well distributed. 
place potatoes on baking sheet and cook, turning as needed, until tender inside and slightly crisp and turning golden on outside, about 20 min. - do not let them burn.

Mama Chef - sweet potatoes, part 3

Here's how to choose, store, and prepare sweet potatoes:
Choose sweet potatoes of the dark orange-flesh variety for the most nutritional benefit.  Pick those that are firm with no cracks or bruises, and don't choose those that are displayed in a refrigerated area as the cold negatively alters the taste.  Store them in a dry, cool, well-vented area away from the heat of the stove and not in the refrigerator.  Before cooking, scrub and trim off any woody-areas.  The skin is edible and offers good fiber.  Sweet potatoes can be  baked, boiled, fried, broiled, canned  or frozen.  They can also be cooked in the microwave oven.  They can be integrated into savory recipes, baked desserts, or served plain.  They are tasty cold too, so don't be afraid to add cooked cubes to your child's lunch box!  There are about a billion recipes out there - there is bound to be one you and your family will enjoy - whether as dessert in the form of biscuits, muffins, bread, pies, or spiced sweet-potato butter, or pureed then mixed with bananas, maple syrup, cinnamon and topped with walnuts...for the sweet-lover in you - OR - cubed and added to salads or curry, OR served as fries with savory seasonings! I'll post a few fun recipes next!

Mama Chef - sweet potatoes, part 2

I LOVE sweet potatoes! But if taste isn't enough to convince you to add these sweet storage roots to your diet, here's some nutritional support (orange variety sweet potato):
One baked sweet potato (3 1/2 ounce serving) provides over 8,800 IU of vitamin A or about twice the recommended daily allowance, yet it contains only 141 calories making it valuable for the weight watcher. This vegetable provides 42 percent of the Recommended Daily Allowance (RDA) for vitamin C, 6 percent of the RDA for calcium, 10 percent of the RDA for iron, and 8 percent of the RDA for thiamine for healthy adults. It is low in sodium and is a good source of fiber and other important vitamins and minerals. A complex carbohydrate food source, it provides beta carotene which may be a factor in reducing the risk of certain cancers.  Sweet potatoes are an antioxidant rich, anti-inflammatory, food with anti-diabetic properties and some unique root storage proteins that have potent antioxidant effects which may explain their notoriety for healing properties.
However, sweet potatoes also contain measurable amounts of oxalates, and therefore people who have existing untreated kidney or gallbladder problems will probably want to avoid them. 
Sweet potatoes are easy to cook in a seemingly endless variety of recipes. so be sure to keep an eye out for the next few posts on preparing them!

Mama Chef - sweet potatoes

Have you ever wondered what the difference is between a sweet potato and a yam? Or perhaps you never did, having been told that they were the same thing.  Well - there is a difference.  However, many people use the name interchangeably - and thus, what is often labeled "yams" in the U.S. are actually orange sweet potatoes.  True yams are native to africa and are a part of a totally different plant as well as being dry and starchy in contrast to moist and  sweet-tasting sweet potatoes.  Sweet potatoes are part of the morning glory family and are usually in season right around Thanksgiving - hence their popularity at that time. In fact, sweet potatoes have prehistoric origins in Peru and Ecuador - but are now finding popularity as a regular dinner item due to some great nutritional benefits.  Keep your eye open for following posts on why sweet potatoes should be a part of your diet, how to choose and store them, and some great recipes!

Mama Chef - Sugar cookie recipe

I'm a big fan of chewy sugar cookies - here is a very easy and basic recipe to get you started, you can tweak it using the tips I've given in previous posts to create the cookie that is perfect for you! This makes around 30 smaller cookies.
What you need:
2 3/4 C all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
3/4 C butter slightly softened
3/4 C margarine slightly softened
2 C sugar
2 eggs
2 tsp. vanilla extract
1/4 C granulated or colored sugar (optional)
 What to do:
combine baking powder, flour, and salt - set aside
with mixer, cream butter, margarine, and 2 C sugar just until fluffy
beat in eggs one at a time, and then vanilla
roll the dough into walnut sized balls
roll in sugar/colored sugar - optional
refridgerate dough balls for 20 min. (or freeze for later baking)
place dough balls on ungreased cookie sheet and slightly flatten
cook at 350 degrees for 8-10 min. until just the edges are very lightly browned.
(you can also refridgerate the dough and then roll to make cut-out cookies)

Mama Chef - sugar cookies, part 3

On your way to making the perfect sugar cookie? Great! now, here's what you need to know about rolling, baking and storing.

• for a crisp cookie, roll to 1/8 in., for a moister cookie roll to 1/4 in. only
• do not overbake. they will bake in 8-10 min. or 10-12 for larger cookies.  cookies on darker pans will take less time.  When done, they will be pale with just a tinge of brown at the edges
• store soft and crisp cookies separately - crisp cookies in a container with loose fitting lid (cookie jar) and soft cookies in an air-tight container between layers of wax paper. If they begin to harden, place a slice of apple in the container.
• you can make your dough ahead of time and freeze for later use.  Or store the dough in your refridgerator for a couple of days. Be sure to cover the dough well, directly covering the dough in plastic wrap or filling the container with no air space. If the dough becomes dry, there will be lots of cracks in your cookies.
• unfrosted cookies can be frozen in an air-tight container between sheets of wax paper for up to six months. frosted cookies can be pre-frozen as is on cookie sheets, then layered in an air-tight container between sheets of wax paper and frozen for up to two months.

Mama Chef - sugar cookies, part 2

If your idea of the perfect sugar cookie is something very light and tender, then here is what you'll need to consider:

• scooping sifted flour into your measuring cup will ensure that you use just the right amount. If you use the measuring cup as the scoop, you'll likely have 20% too much flour which can result in hard, dry cookies
• cookie recipes call for "creaming" the butter and sugar together, the reason for this is to incorporate air into the mix. Cream the ingredients on low speed (not high) until light and fluffy for a lighter cookie.  For a more dense and chewy cookie, cream just until paste-like, do not overbeat.
• over-developing the gluten in your recipe will lead to a more chewy cookie - if you prefer extremely light and tender then don't over mix the flour into your wet ingredients, avoid high-protein flours and opt for pastry flour, use as little flour on your board as possible and don't re-roll.   

Mama Chef - Sugar cookies, part 1

When making the perfect sugar cookie, you'll want to consider whether to use butter or margarine.  Here's what you need to know:

• Butter will melt and cause the cookie to spread more, creating a thinner, crisper cookie
• Margarine will produce a more fluffy, chewy cookie
• Margarine isn't the healthier choice due to trans-fats and nothing quite beats the taste of real butter
• some chefs use a bit of both to achieve the best taste and texture
• shortening can be used wherever margarine is used, but it doesn't lend any good flavor

Just a tidbit: Wheat flour contains two proteins, gliadin and glutenin, when wet and mixed they form gluten.  The more gluten is worked, the more elastic it gets creating a tougher, more chewy product. But, gluten has trouble forming in the presence of fat - the fat actually shortens the gluten strands, and this is where vegetable shortening gets it's name, though margarine and butter have the same effects.  The result is "short doughs" such as sugar cookies, and this is also why you can roll, re-roll, shape, and play with sugar cookie dough as much as you like without hurting the resulting cookies!

Mama Chef - sugar cookies

Alright, so it's easier and almost just as good to buy the mix or pre-made dough for sugar cookies these days...but there are some occasions when baking them yourself can't be beat.  What better time than making cookies for Santa with the kids?  My mom and I baked and frosted sugar cookies together every year while I was growing up and the memories will last a lifetime.  So, if you are ready to add the PERFECT sugar cookie to your kitchen repertoire, you'll want to follow the next couple of Mama Chef posts for great tips on butter vs. margarine, measuring and mixing flour, etc... plus one of my fave chewy sugar cookie recipes!

Mama Chef - Holiday spice recipes

While it seems like we don't have enough time to do anything, much less cook complex recipes, at this time of year...still it is nice to have something a little special and seasonal with which to treat your family or guests.  There are so many great recipes involving the spices I've written briefly about, but here are just a few extremely simple and fun ways to put them to use:
1. Spicy hot cocoa - adults will appreciate a new twist on an old childhood favorite, check out my post from last year here.
2. Individual apple pie pockets - this recipe was passed on by my friend Michelle - it's so yummy and SOOO easy, you might use it year round! It is awesome served with vanilla ice cream and you could make an addition of any of the holiday spices to create your own favorite twist.  Cloves would be great!

• What you need: 2 very large apples, peeled, cut in half, and core removed.  1 1/2 C water, 1 1/2 C sugar, 2 tsp cinnamon, 1 tsp nutmeg - all mixed together.  2 store bought refridgerated pie crusts, cut in half. butter.
• What to do: Butter the bottom of a baking dish. Wrap each half of apple in one half of crust and place rounded side up in baking dish.  Pour mixture over the top and dot each apple with butter.
• Bake at 350 degrees for one hour. 

3. Homemade Ginger-Ale - for a fresh ginger flavor, this is amazing! Add an extra twist with a shot of cranberry, pomegranate, pineapple, or orange juice!

• What you need: 1 cup of peeled, finely chopped fresh ginger, 2 C water, also 1 C water plus 1 C sugar, also club soda, lime juice, and lime wedges.
• What to do: Bring 2 C water to a boil, add ginger - reduce to medium low for 5 min. remove from heat and let sit for 20 min. strain out ginger with a fine strainer.  Dissolve 1 C sugar into 1 C boiling water (this is called a simple syrup) and set aside. 
• make individual tall glasses of ginger ale by mixing 1/2 C ginger water + 1/3 C simple syrup + 1/2 C club soda. Add a few drops of lime juice and a fresh lime to each glass - the lime does something amazing to the flavor, it mellows out the bite of the ginger a bit. 

Mama Chef - Holiday spices, part 4

CARDAMOM - Has a pungent, unique taste and little is needed to impart flavor - which is good since it is an expensive spice! (second only to saffron).  It is the seeds of a plant, which can be bought within the dried fruit pods or ground.  It is also a very ancient spice. True Cardamom - "Elletaria", is commonly called green cardamom, while "Amomum" cardamom (black or brown) is not the same thing, but a decent substitute. It is used to flavor coffee or tea in the Middle East, curries, and also in Danish pastries.  Try substituting it for cinnamon in a cinnamon/sugar blend for toast or other sweets - yummy!

VANILLA - a familiar and favorite flavor for many, we are mostly familiar with adding a little vanilla extract to our baked goods, but for some truly amazing vanilla flavor - smooth and mellow and special, nothing beats the bean.  Buying vanilla beans (actually the seed-pod of the plant) is a bit of an investment as a single bean can cost five or six dollars.  This is because of the labor-intensive, time-consuming harvest.  Did you know that the orchid which produces vanilla beans opens its flower only one day per year, and even then only for a couple of hours?  You may come across beans which are one of three varieties - Bourbon-Madagascar, Tahitian, or Mexican.  To store your vanilla bean(s) you can either wrap it tightly in plastic, store it in a tightly sealed jar in the freezer, or you can bury it in sugar (about 1 lb, and deep enough so that no light gets to it) in a tightly sealed jar.  After a couple of weeks, the sugar will taste like vanilla and you can use it to flavor coffee or for baking, and remove the vanilla bean for use.  Many recipes call for splitting the bean and scraping out the seeds to simmer in a liquid portion of the recipe.  

Mama Chef - Holiday spices, part 3

ALLSPICE:  Contrary to some common conceptions, allspice is not a blend of different spices (though it's aroma smells a bit like a combination of cinnamon, cloves, ginger, and nutmeg) but it is the dried, unripened fruit of a plant. Whole allspice looks a bit like peppercorns, and like other spices will deteriorate in flavor once ground.  If you want to buy it whole you can use a coffee grinder (or spice mill of course!) It is a main ingredient in Caribbean foods, especially jerk seasoning.  Also, it is used in sausages, curry, and barbecue sauce, though you might be most familiar with it's use in something like spice cake, ham, or pumpkin.

ANISE: Sweet and aromatic, it has a licorice like flavor. It is the seed of the fennel plant. It is primarily associated with cakes, biscuits, and confections, as well as rye bread.

STAR ANISE: (chinese) Is similar to anise in flavor, but is a totally different plant.  It is most often used in Chinese or Vietnamese cooking and is an ingredient in Chinese 5 spice powder.  The spice is a dried, unripened fruit which gets it's name from the 5-10 pointed star shape.  Traditionally it has been used in teas, especially to aid digestion and treat collick.  Unfortunately, it is sometimes confused with Japanese Star Anise, which is extremely toxic. It is sometimes used as a less expensive substitute for anise, although it's flavor is stronger and more bitter. 

Mama Chef - Holiday spices, part 2

CLOVES - are the dried flower buds of an evergreen tree native to Indonesia.  The spice, whole or ground, is strong in flavor and very aromatic, and can quickly overpower a dish.  It is advisable to buy whole cloves as the flavor deteriorates quickly when ground.  You can use a coffee grinder to grind them.  Cloves pair well with meats (as in studding a ham),baked goods, and in mulling spices.  Try piercing a small onion with a clove and adding to soups, broths, or poaching liquids.  You may be surprised to find that cloves constitute flavor in Worcestershire sauce and sometimes ketchup.

GINGER - the subterranean stem or rhizome (not actually the root) of a plant originating in China, this spice is a key ingredient in oriental and asian cookery. You can purchase it in several forms, most often as fresh ginger, powdered, crystallized, or pickled.  It is quite spicy-hot, especially when fresh.  In the U.S. it is most often used in sweets such as gingerbread, spice cake, ginger ale.  It has been noted for its medicinal qualities for many centuries, especially for digestive aid.  It is said to be more effective at quelling motion sickness without causing drowsiness than Dramamine.  It is also anti-inflammatory.  Try using fresh ginger to make tea or adding it to your homemade applesauce or cider.  I just like to eat the crystallized ginger because it's yummy as is. 

Mama Chef - Holiday spices, part 1

Keep an eye out for more of this month's posts on holiday spices....

CINNAMON: this spice is the inner bark of an evergreen tree native to Sri Lanka and Southern India.  What you may not know is that all of the powdered spice labeled "cinnamon" sold in the U.S. is not actually cinnamon, but a relative called Cassia. "True cinnamon, " which you can find labeled as Saigon Cinnamon or Chinese Cinnamon, is much softer, finer, and more naturally sweet with a flavor that leans toward what you might associate with cinnamon candy (like red hots)...it is slightly more strong and "hot" in flavor and you'll need to reduce the amount used in your recipes.  The difference is especially noticeable in stick form - true cinnamon can easily be grated or milled, while Cassia is harder and may damage your grate or mill. 
Cinnamon pairs with sweet flavors and is therefore often an ingredient in baked goods, it is complementary with nutmeg and almost every other "holiday" spice, pairs well with chocolate (a common pairing in Mexico), and is even often used in savory meat dishes in the Middle East.  It is a very versatile spice and is even noted for some potentially good health benefits.

NUTMEG: is the seed of a tree indigenous to Southeast Asia and nearby tropical areas. It really is best grated fresh, the flavor deteriorates quickly but a nutmeg nut will keep indefinitely and can be used as needed.  Nutmeg is fragrant, warm, and slightly nutty and most often used in sweet dishes, white sauces, cheese sauces, spinach, and egg dishes.  It is the spice used in Egg Nog.  However, nutmeg is poisonous.  Used in normal culinary amounts it is pretty much harmless, but consumed in large quantities ie: 6 tsps or more at a time, it can be dangerous, potentially causing palpitations, convulsions, dehydration, nausea, and hallucinations. In extremely large amounts it can be fatal.  While it is not likely that your child will down a whole bottle of ground nutmeg, it is advisable to store it out of reach. 

Mama Chef - holiday spices

Ahhh...the aroma of cinnamon and cloves - it's like great big whiff of holiday season. We're all familiar with that particular set of spices that makes our pumpkin pie a winner and our spice bread a favorite.  We've doled them out according to the recipe (or let the box do it for us), but having a good basic and workable understanding of a handful of spices might be just enough to pep up your holiday fare and give you a boost creativity and confidence in your cooking.  Follow along with some coming Mama Chef posts that will explore some familiar and not-so-familiar spices in more detail and then give you an excuse to put it to use with some great recipes.

Mama Chef - chocolate-chip pumpkin cupcakes w/ cinnamon frosting

This recipe tied for second place with the Pumpkin Roll, and is easy and well worth adding to your repertoire. The recipe calls for a cinnamon frosting, but it is great with just plain vanilla too.

WHAT YOU'LL NEED:

Cake:
1 pkg pudding-included yellow cake mix
1 C canned pumpkin
1/2 C water
1/3 C oil
3 eggs
1 tsp cinnamon
1/2 tsp nutmeg
1 C miniature semi-sweet chocolate chips

Icing:
2/3 C softened butter
4 C powdered sugar
1 tsp vanilla
2 to 4 Tbls milk
2 tsps cinnamon (more or less to taste)

WHAT TO DO:

• Combine all cake ingredients, except choc. chips and beat 2 min. a high speed.
• Add choc. chips and fill lined cupcake cups 3/4 full
• Bake in preheated 350 oven until toothpick comes out clean
• Cool completely and frost
• Beat all of the frosting ingredients together until creamy (or buy a can of vanilla frosting and mix in the cinnamon)

Mama Chef - pumkin roll

Now that the votes are tallied and the Winner has been posted, I've decided to go ahead and fulfill your request to post all four pumpkin recipes. I just can't help myself - they are all awesome and I love anything autumn! I hope that you will enjoy them as much as my family has.

I'll start with the Runner-Up: Pumpkin Roll. Honestly, I don't take this one to fall events with family and close friends anymore - because they've all asked for the recipe and will already be serving it! This recipe tied for second place with the cupcakes, which are still to come. But this Pumpkin Roll has achieved a certain fame.

WHAT YOU NEED:
small to med. jelly roll pan or cookie sheet with edges
lint-free tea towel
wax paper
powdered sugar
CAKE:
3 eggs or whites
2/3 cup pumpkin
1 C. sugar
3/4 C. flour
1 tsp baking soda
1/2 tsp cinnamon
1/4 tsp pumpkin pie spice
FILLING:
8 oz. softened cream cheese
2 tbls softened butter
1 tsp vanilla
1 C. powdered sugar

WHAT TO DO:

• Preheat oven to 350 degrees
• Grease cookie sheet and line with wax paper
• Mix cake ingredients together, pour evenly onto cookie sheet and bake for 15 min.
• Smooth out dish towel across counter and sprinkle with powdered sugar
• Tip cake from pan directly onto towel while hot and roll gently (jelly-roll style, the towel and the wax paper will become wrapped within the cake roll for now.) Refrigerate for 1 hour.
• Beat the filling ingredients together until creamy
• Gently unroll cake, peel off wax paper, spread on filling, and re-roll (minus towel :)
• Sprinkle the outside of the cake roll with a little powdered sugar (to absorb moisture or it will stick) and wrap in wax paper first and then again in tin foil. Refrigerate  until ready to serve. Slice into 1/2 inch servings.

Mama Chef - 3-layer chocolate pumpkin pie

And the winner is...  

Triple-layer Chocolate Pumpkin Pie. Watch-out - Thanksgiving dessert will never be the same! It is gorgeous and definitely worth the time involved.

WHAT YOU NEED:
8 or 9 in. pre-baked pie shell
2 Tbls unsalted butter
4 oz semi-sweet chocolate
12 oz. cream cheese
1 1/2 C. sugar
2 large eggs
1 C. canned pumpkin
1/2 tsp vanilla
1/4 tsp each cinnamon, nutmeg, ground cloves, salt
1/8 tsp pumpkin pie spice
1 C. sour crea m

WHAT TO DO:

• Preheat oven to 350 degrees
• Melt butter and chocolate over low heat until smooth.
• Beat cream cheese in a separate bowl, adding 1 1/4 C sugar. Beat in eggs, then blend in pumpkin vanilla and spices
• Pour slightly less than half of the pumpkin mixture into the chocolate and blend
• Pour chocolate filling into pie shell and bake on the center rack for 20 min. Let cool on wire rack 15 min.
• Carefully ladle remaining pumpkin filling over top. Return to oven for 35-40 min. When done, the filling around the perimeter will have puffed somewhat, but not so much that it develops large cracks. Place on cooling rack until filling levels, 30-40 min.
• Combine sour cream and 1/4 C. sugar over very low heat for about 2 min. until fairly thin and slightly warm. Carefully pour over top of the pie. Cool pie thoroughly, then chill at least 4 hours.