Christmas Brunch

I was scheduled to bake the morning of the 26th, which meant I couldn't do an evening dinner party on Christmas.  And I closed the store on the 24th, so that took out Christmas Eve.  Good thing I'm Jewish.

So I made brunch instead.  Only three of us, so I didn't get too elaborate.  I didn't even create any new recipes.  I kind of modeled it after a tea, but with breakfast and lunch items.  I made a platter for build your own cold cut mini sandwiches, some latkes, a kale and white cheddar frittata, bacon and apple cinnamon rolls, and a keto rosewater-pomegranate cheesecake.  The guests brought grapes.  The goal was minimal leftovers, aka lunch for the rest of the week.

For my own dinner that afternoon (when you're a baker, dinner is around 3pm), I visited the new 99 Ranch that opened a reasonable distance from me.  No more trekking 20 miles.  The main dish was chicken with home-canned sweet and sour sauce, with vegetable fried rice and gingered bok choy for the sides.  Totally basic stuff that didn't require a trip to an ethnic market.  After putting some frozen egg tarts in my cart, I found a packet of 24 tart shells in a different freezer section for $5.  Maybe on a different trip.

This is just the bok choy section

However, I'm glad I went.  It's beautiful, organized, and still has the chain's good prices on specialty items.  There may not be as much of each item because of space restrictions, but the variety is the same.  Next time, I'll go hungry and visit the upstairs food court first.  I need to research recipes for Lunar New Year.

Mediterranean Quinoa Bowl

Once again, I find myself more excited about the vegetarian dishes I'm making than the meat ones.  Technically, this is just a Greek salad over quinoa, but I really looked forward to figuring out what I wanted in it.

Eight months into this change of dietary habits, I still enjoy Mediterranean foods.  When I'm out, I choose lower carb options.  Like the changes I made that nearly got rid of my migraines, I'm maintaining this lifestyle because I can feel the positive changes.  Still having trouble maintaining my weight, but it doesn't scare me as much because I know I'm not starving myself.  When I get enough protein and not too much simple sugar, I don't get ravenously hungry, just normal hungry.  That is a wonderful side effect for someone who has been hypoglycemic for a couple of decades.  Wish I'd known about this sooner.

*1 C dry quinoa, any color
1/2 C extra-virgin olive oil (salad dressing quality)
1/4 tsp kosher salt
1-1/2 tsp Italian seasoning
2 tsp lemon juice
2 Tb white wine vinegar
1/2 lb Roma tomatoes, cut in chunks
1/2 cucumber, peeled and cut in chunks
1/2 red onion, thinly sliced
*1 C artichoke hearts, cut in chunks
*2-3 radishes, thinly sliced
*1/2 C Italian parsley, chopped
1/2 C pitted kalamata olives
*1/2 C crumbled feta cheese for garnish

1.  Rinse quinoa until no longer soapy and cook according to package directions.  Fluff and set aside to cool.  This can be a do-ahead, or using leftovers.

2.  To make the dressing, whisk together oil, salt, herbs, lemon juice, and vinegar.  The oil will become solid when refrigerated, but leaving it on the counter for half an hour will allow it to melt.  If using it right away, no problems.

3.  Chop up all your veggies.  For the observant, no, that isn't Italian parsley in the photo, it's celery leaves.  I forgot to buy parsley and have a lot of celery in the back yard.  Haven't managed to germinate any parsley seeds yet.

4.  Spoon cooled quinoa into individual bowls or a large salad bowl.  Arrange vegetables and olives neatly on top.  That's the difference between a "bowl" and a "salad".  Drizzle with the dressing and top with the feta.  Serve as is or refrigerate for later in the day.

Difficulty rating  :)

Vegetable & Bean Casserole

I bought a can of cannellini beans with some great idea of what to do with them and put it on the meal calendar.  No idea what I was going to make.  Probably this, but who knows.

This continued to evolve at the market and as I was throwing things into the saucepan.  I realized later on that I had wanted to use rendered bacon as the fat instead of butter, but by then everything was in the casserole.  Mentioning it as an option and for anyone who doesn't care if this ends up vegetarian.

Lately, I've been dreading doing the dishes.  There aren't any more of them than usual, I just suddenly hate washing them.  I think it's a time management thing, which makes it entirely my own fault.  I've gotten really bad with my motivation and finishing what I set out to do each day.  Maybe should make that part of my New Year's resolutions.  Anyway, I managed to get this recipe down to one saucepan and a casserole, plus the cutting board.

I did use almond meal instead of breadcrumbs as a low-carb thing.  I had made some mince pies and was trying to balance the carb load.  If that isn't an issue for you, absolutely use breadcrumbs or crushed crackers on top.

*1/2 C diced onion
2 Tb butter
salt and pepper to taste
*1/2 tsp dried thyme
1 Tb flour
1 C milk
*1 10-oz brick frozen spinach
1/2 lb carrots, peeled and diced
*1 15 oz can cannellini beans, drained and rinsed
*4 oz (about 1 C) shredded white cheddar
*1/4 C almond meal or 1/2 C breadcrumbs

1.  Place unwrapped spinach in an 8x8 casserole and microwave according to package directions.  If you want your sauce extra thick, drain off some of the water.  Set aside and preheat oven to 350º.

2.  In a medium saucepan melt butter over medium heat.  Add onion and cook until softened, about 5 minutes.  Add a pinch of salt and pepper and the thyme and cook until fragrant.

3.  Add flour and stir until pasty and cooked.  Add milk in stages, allowing mixture to thicken between additions.

4.  Once sauce is thickened, taste and adjust seasonings, keeping in mind that cheese is salty.  Add diced carrots and the drained beans.  Sprinkle in cheese and allow to melt.

5.  Pour sauce mixture into casserole and stir until mixed with the spinach.  Sprinkle with crumbs and bake until bubbling and golden, about 20 minutes.  You're getting everything to the same temperature and cooking the carrots.  Allow to rest 10 minutes before serving.

Difficulty level  :)

Russian Tea Cakes

 I've done a variation of these Snowballs, European Wedding Cakes, Mexican Wedding Cakes, whatever you want to call them.  They're honestly the easiest Christmas cookie around and everyone loves them.

I did mess with them a little and add some micro chocolate chips, which you can see in the photo, but I usually just add the walnuts.

This post will be a half recipe, which is easy since there's no egg in these.  Just one sheet of cookies in the oven while you're getting dressed for whatever holiday party you forgot to make something for.

1/2 C (1 stick) butter
1/4 C powdered sugar, plus more for dusting
1 C + 2 Tb flour
*1/3 C finely chopped walnuts or other nut
dash of salt
1/2 tsp vanilla
1/2 tsp baking powder

1.  Cream together butter, sugar, and vanilla.  Sift together flour, salt, and baking powder.

2.  Beat flour into creamed butter, scraping the bowl at least once.  Gently beat in nuts.  Form into a disc, wrap in plastic wrap, and chill until firm, about half an hour.

3.  Preheat oven to 350º and line a baking sheet with parchment or a baking mat.

4.  Form into 3/4" balls and place at least 1" apart on the sheet.  Bake until pale gold, about 20 minutes.

5.  While still warm, roll in powdered sugar or sprinkle it on top.  Cool on a wire rack before plating.

Makes about 18

Difficulty rating  π

Mincemeat Bars

I saw a different take on thumbprint cookies that is far less labor intensive.  Plus, I'm not a huge fan of cookies that are mostly shortbread.  I like filling.  This way increased the ratio and made them party-friendly.  I switched the filling to mincemeat to make them "Christmas" cookies and here we are.

I can't remember if I've posted the cookie part of the recipe before.  It's the "Cherry Thumbprints" out of the L.A. Times cookie anthology.  The link I found says 2004.  The glaze is my idea.

I did not go shopping before deciding to make these, so I used regular butter instead of European and a touch of milk instead of the cream.  Oh yeah, and erythritol for the granulated sugar.  No idea if it made a difference, but everyone at work loved them.  I doubt any of them had tried mincemeat before, so that was the novelty.

1/2 C (1 stick) European-style unsalted butter, softened
1/4 C sugar
2 Tb brown sugar
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 egg
1 Tb heavy cream
1 tsp vanilla
1-1/2 C flour
about 1 C mincemeat filling
1/2 C powdered sugar
1-2 tsp *brandy or lemon juice

1.  In stand mixer with the paddle, cream together butter, sugars, baking powder, baking soda, and salt until fluffy.  Scrape down bowl.

2.  Add egg and beat 1 minute, until smooth.  Add cream and vanilla and beat in.  Scrape sides of bowl and beat again.  Add flour and beat until combined.

3.  Wrap dough in plastic and chill for 30 minutes.  It will not be completely firm.

4.  Preheat oven to 350º.  Line a baking sheet with parchment or a silicone mat.  Separate dough into 2 pieces.  Shape each into a log about a foot long and lay down on sheet.  Create a channel along the length of each log.  Fill with mincemeat to the top of the groove.

5.  Bake 16-20 minutes, until puffed and golden.  Watch the bottoms.  I rotated the tray halfway through because I was putting more cookies in the oven.  No idea if it helped.  Cool on the tray.

6.  Stir together powdered sugar and brandy until it drizzles in a ribbon from the spoon.  You can use a bit of water or milk if it takes more liquid.  Be careful, it goes from clumpy to runny very fast.  Drizzle over the cookie logs and allow to set.

7.  Once cookies are cooled, cut into bars and arrange on tray.  For storage beyond one day, refrigerate.

Makes about 18

Difficulty rating  :)

Gelatin and Fruit Mold

All right, this one is super basic.  Yet once again, my Millennial and Gen Z co-workers had never heard of doing this.  Under the concept of what's old being new again, here's an option for a gluten free dessert at holiday gatherings.

I admit that I'm eating more carbs.  The next couple of posts will show that.  As long as I'm lifting boxes at work that are half my weight, I'm going to assume the muscle can burn off a little more blood sugar than I did a year ago.  Still, this recipe was done with sugar-free mix and unsweetened fruit.  I'm trying to get things out of the freezer, including the three quart bags of boysenberries I froze in the spring.  It's about as close to a healthy dessert as you're going to get this time of year.

Just a reminder, don't use raw pineapple or kiwi in gelatin.  There's an enzyme that prevents it from setting.  You can poach the fruit or use canned, but be sure to drain it well.

1 4-serving box gelatin mix, any flavor
1 C fresh or thawed fruit in a coordinating flavor

1.  Prepare gelatin according to package directions.  Allow to set in fridge until semi-firm, but can still go back to smooth on top after stirring.

2.  Cut fruit in bite-sized pieces if using something larger than a berry.  Thoroughly drain if thawing frozen fruit.  Stir into goopy gelatin.

3.  Either portion into individual cups or into a mold.  This can be an actual gelatin mold like I have, or a bowl or cup with an interesting pattern.  Chill until firm, at least 4 hours and preferably 8.

4.  If unmolding, dip for a few seconds in hot water, then flip out onto serving plate.  I'm starting to get better at it.  Probably should have centered the mold and cleaned up the edge before taking a picture.  Re-chill until actual serving time.  It helps the gelatin maintain its shape if you leave the mold on top.  Serve as is, or with garnish of additional fruit and/or whipped cream.

Difficulty rating  :)

Roasted Vegetables with Baba Ghannoush

This was the last thing on November's meal calendar, and I spent about two weeks eagerly awaiting it.  I could have moved it up, but I was working six days those weeks and went ten days between grocery shopping.  I really wanted to make it within a day or two of picking up the vegetables.

I didn't do the Pinterest-ready photos of sheet pan dinners that are carefully arranged by item.  Everything got piled on, except the previously-frozen chickpeas that I had reviving on the stove.

I'm trying to use more seasonings in my cooking in general, which is out of my comfort zone.  I still went easy on the salt.  People tend to cook similar to how they were raised, and my mom had a very light hand with herbs and spices.  Maybe we were fussy eaters, or perhaps her Ashkenazi grandmother only seasoned with salt and pepper.  It was still a great accent to dip the vegetables in the baba ghannoush.

1 large eggplant
*2 cloves garlic
*Tahini paste to taste
salt and pepper to taste
about 1/4 C olive oil
1/2 tsp lemon juice, or to taste
1/2 lb carrots
1/4 lb parsnip
1/2 lb green beans
1 medium red onion
1 dry pint grape or cherry tomatoes
*1 can chickpeas, drained and rinsed
2 tsp paprika
1 tsp turmeric
*Feta or chevre crumbles for garnish, optional

1.  For the baba ghannoush, preheat the oven to 375º.  Wash the eggplant and pierce in several places.  Roast until deflated and mushy, about one hour.  Allow to cool until it can be handled.  Split and scoop insides into the food processor with a tablespoon of tahini, garlic, lemon juice, and about 1/4 tsp salt.  Run until smooth, taste, and adjust seasonings.  It's going to depend on the size of your eggplant.  If desired, add a tablespoon of olive oil to thicken.  Transfer to a container and refrigerate until ready to serve.

2.  Prepare vegetables while all that is going on.  Peel and slice carrots and parsnip.  Parsnips are usually carrot-sized, but this year they're all very fat, like someone forgot to harvest them last year.  Do what you can to make the pieces about the same size so they cook evenly.  Trim green beans and French-cut onions (the "wrong" way).  Wash tomatoes, only cutting them in half if they are larger than bite sized.  Unless you care about a picture-perfect arrangement, toss everything together in a bowl.  I really liked the look of a giant pile of vegetables.

3.  Toss vegetables with a generous amount of olive oil and spread on a baking sheet.  I recommend lining it with parchment for easier cleanup.  Sprinkle with salt, pepper, paprika, and turmeric.  It's going to look like a lot because it's all on top, but you'll be tossing this later.  Bake in the same 375º oven until the carrots and parsnip are softened, about 30 minutes.

4.  Return cooked veggies to the bowl.  Add the chickpeas and toss everything to distribute the seasonings evenly.  Plate with the baba ghannoush on the side and garnished with cheese crumbles if desired.

Difficulty rating  :)

Black Beans with Miso

Why yes, I did get three posts out of a single meal.  Makes up for two weeks of not cooking anything interesting.

Ever since the stew, I've been looking for dishes that could be improved by using miso paste instead of salt.  It gets around the whole not liking mushrooms thing while still adding umami.

I made this with beans from dry, which is how I'm posting it.  I'm not sure the flavors will infuse the same if you use canned.  It might be contained in the broth instead of the beans themselves.  Since soaking and simmering are both passive cooking methods, I'm still considering this a very easy recipe.  The only thing you have to cut is the onion.

2/3 C dry black beans
2 C unsalted chicken or vegetable broth
1 Tb miso paste of choice
1/4 C sliced red onion or shallot

1.  Sort and rinse black beans and soak for 8 hours.  Drain and rinse again.

2.  In a medium saucepan, combine all ingredients.  If necessary, add water to just cover the beans.  Bring to a low boil, then lower heat to a simmer.  Cover and cook 1-1/2 to 2 hours, until very tender.  Stir and check liquid level after 1 hour and add water as necessary to keep beans submerged.

3.  Once beans are done, decide how soupy you want them and drain off the rest of the liquid.  If desired, mash about half the beans with a potato masher to thicken the mixture.  Serve hot, with desired garnishes such as avocado, more onions, cheese, sour cream, etc.

Difficulty rating  π

Quick Pickled Slaw

This recipe out of Southern Living is really for summer cookouts, but I wanted to use it in tacos.  I figured the lightly sweet brine would go well with the salsa verde I was going to add to the tacos.

I was very surprised to find that I did grow radishes in the Pond, despite a warm November.  I thought they were all going to bolt.  The next round should be more successful now that it's cooler.  Especially if the critter that keeps digging up the Pond finds somewhere else to hunt.  Probably a possum.  I don't ask for much out of my garden.  I just want the local wildlife to respect it a tiny bit.

I was somewhat disappointed in the Trader Joe's cabbage.  It was a good price, but the outer two layers had quite a bit of discoloration and probably mold.  You can't tell when they're wrapped.  From now on, I'll buy open-stock.  As for the rest of the cabbage, I'm probably going to make sauerkraut.  It's so easy to do, and 3/4 cabbage's worth doesn't take up much space in the fridge.

If you want more color, use red cabbage or a green/red bagged mix.  You could even use a coleslaw kit and substitute the brine for whatever dressing they provide.  The cheaper coleslaw mixes don't even come with dressing.

1/3 C rice vinegar
1/3 C water
2 tsp sugar
2 tsp mustard seed
1 tsp kosher salt
3 C or 4 oz (about 1/4 head) green or red cabbage, finely shredded
1 C carrots, cut in matchsticks, about 1 medium
1/4 C finely sliced shallot or red onion
3-4 radishes, cut in matchsticks

1.  In a small saucepan, bring vinegar, water, sugar, mustard seed, and kosher salt to a boil for several minutes, until the sugar and salt are dissolved.  Set aside.

2.  Combine shredded and cut vegetables in a bowl.  Add warm brine and toss to distribute.  Cover and refrigerate for 12-15 minutes.

3.  Drain off excess brine and transfer salad to serving bowl to retain crunchiness.  If, like me, you prefer your slaw slightly limp, let it sit in the brine longer.  Serve cold.

Difficulty rating  π

Shaping Corn Taco Shells

Papa Smurf didn't do much cooking when I was growing up.  He made rice, and he made taco shells.  I suspect the latter was because my mom didn't really like frying anything.  I remember frying dozens of wontons when I was maybe 10 years old in the little countertop deep fryer.  And yet I wasn't allowed to have an Easy-Bake Oven until I reached the recommended 8 years old?

Of course, nowadays you can buy pre-shaped taco shells that usually come intact.  I happened to have four tortillas and half a pound of shredded pork in the freezer, plus a jar of tomatillo salsa that had not sealed.  I'm trying to get rid of all the small baggies and jars taking up space in the freezer.  I even passed up turkey sales because I didn't want to play tetris to get the bird in there.

It's very easy to fry and shape the tortillas.  Two ingredients, a pair of tongs, and you're good to go.  What I do remember from taco night was Papa Smurf using the adjustable roasting rack as a drying rack for the shells.  Set it over paper towels to catch the drips, and it's like drying laundry.

*White- or Yellow-corn tortillas
Oil for frying

1.  Start heating 1/4" of peanut or vegetable oil in an omelet pan over medium high heat.  When a drop of water dances, you're ready to fry.

2.  Using tongs, set a tortilla in the oil.  It will start to fry immediately.  If it doesn't, the oil isn't hot enough.  Cook for 10 seconds, then flip and cook an additional 5 seconds, unless you like extra-crispy tortillas and want to go longer.  I don't like when they crunch apart.

3.  Use the tongs to fold the tortilla into the shell shape.  Hang upside-down on a roasting rack set over paper towels to maintain shape as they cool.

4.  Fill and serve.  Once cooled, shells can be stored at room temperature for a day.  Re-crisp in toaster oven if necessary.

Difficulty rating  π