Review and Direction

 

Over the last year we have worked on getting started as self-taught cook.  If you have been following me, I hope you have seen improvement and have stretched yourself in the kitchen.  I hope you have worked on creativity, tried new things, and cooked with success.  We all have failures, including me.  Failures are not bad, if you learned from it.  You should be thinking critically about what you cook and the food you eat.

 

Now we are going to work on building skills.  Over the next year, we will be looking at cooking methods and meal courses.  I’ll continue with the same format.  My goal is to post weekly, but it hasn’t worked out that way.  I’ll try to do better.

 

 

As I mentioned last week, I’m on a weight loss program.  I’m learning so much about nutrition and would like to start including healthy food and recipes.  We are using the Volumetrics program by Barbara Rolls.  I’m doing very well on the program and I’m trying new foods.  So far I have tried red quinoa and mayocoba beans

 

This Week’s Challenge - Try Something New

 

              On your next grocery shopping trip, buy something you have never tried.  It can be anything in the store, like produce, a meat or dairy product.  It can be new kind of dried beans or lentil or grain or flour.  It just has to be something you have never tried before. 

              When you get home, do some research online.  Decide what you are going to make with your new food item.  Then make something with it.  Be sure to record your impressions in your journal.

 

 

Tip for this Week -  Look for seasonal produce

 

            In fall apples are in season.  Pumpkins are in season, but hard to find after Halloween,  Winter squash is also in season and make great additions to soup.  Cranberries are here also.  Think about using some of these in season produce in your everyday cooking. 

 

 

This Week in Punkin’s Kitchen

 

 

Punkin’s Cheesy Refried Beans

 

 

The ingredients



Spray the dish with Pam and spread a
layer of beans on the bottom

Top with cheese slices and salsa

 





Top with another layer of beans


 

Top with more cheese slices

Bake until hot, melted and bubbly





 

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Punkin's Cheesy Refried Beans

by Grace Barnes November-5-2016

I came up with this idea when I wanted more cheese in the refried beans. I’m sure it is not an original idea.

Ingredients

• Canned refried beans of your choice and amount.
• Cheese of choice, sliced in ¼ inch thick slices. I like to use cheddar but any kind will do. This recipe calls for slices of cheese, but grated cheese can be used.
• Salsa of your choice. I like to use Picante chunky garden style.

Instructions

1. Preheat oven to 350 degrees. 2. In a prepared casserole large enough to accommodate the amount to be served, spread half of the refried beans, smooth as much as possible into a layer. 3. Place over lapping slices of cheese over the beans. 4. Spoon a small amount of salsa over the cheese. Spread the salsa evenly. 5. Add the remaining beans and smooth evenly. 6. Top with another layer of overlapping cheese slices and salsa. 7. Bake until hot and bubbly, about 30 minutes to an hour.

Details

Prep time: 10 mins Cook time: 30 mins Total time: 40 mins Yield: 6-8 servings

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Punkin’s Cheeseball

 

The ingredients

Place everything in a bowl and mix
with your hands 

Form into a ball or log.  Roll in
chopped nuts or herbs



Cover in plastic wrap and refrigerate
until time to serve



This time I made a pumpkin cheeseball.
Use four rubber bands over the plastic
wrap.  Refrigerate until time to serve

Remove the rubber bands and plastic
wrap and add the stem of a bell pepper.

 

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Punkin's Cheeseball

by Grace Barnes November-5-2016

Try rolling the ball or log in different spices, herbs or nuts. I like to divide the ball into two smaller balls and roll one in finely chopped fresh parsley and the other in paprika for Christmas red and green. Almond and walnuts work well as substitutes for pecans. Use your imagination. I came across this ideal on Pinterest.

Ingredients

• 1 8 oz. package Cream cheese, softened
• 1 8 oz. package Grated Colby cheese or other cheese
• 3/4 t Paprika
• 3 T Canned diced Ortega Chiles or jalapenos
• 1/4 C Onion, finely chopped
• 2 t Worcestershire sauce.

Instructions

1. Mix all the ingredients together using your hands. Mix well. 2. Roll into a ball or log. 3. Roll ball in chopped pecans. 4. Wrap ball in foil or plastic wrap and chill completed, at least two hours. 5. This may be made a day or two in advance. 6. Serve with crackers or crostini.

Details

Prep time: 10 mins Cook time: Total time: 10 mins Yield: 10-12 servings

Soup of the Week

 

Punkin’s French Onion Soup

 

This is my version of the classic French Onion Soup.

 

The ingredients, except the sesame
seeds are not used.  I grab it instead
of the tarragon.

Using a large skillet, melt the butter

Thinly slice the onions in rings.  Sometimes
I half the onion and then thinly slice them.

 

Add the onion rings to the butter and stir to coat.

 

 

 

Cook until the onions are very soft.

Use a good sherry or brandy

Add the flour and cook, then add the
sherry and seasonings.

Add the warm broth and simmer.

I like to use sourdough bread and cheese
 from the Swiss cheese family.  I used
Jarlsberg this time.

Toast the bread lightly.  This can
be done in the oven, broiler, toaster
 oven or toaster

Dish the soup and place on a tray.

Place the bread over the pot and top
with slices of the cheese.

Set in the hot oven to melt.

Break through the cheese to get
to the soup below.

 

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Punkin's French Onion Soup

by Grace BarnesButter, unsalted November-5-2016

This is my version of the classic French Onion Soup.

Ingredients

• 1/4 C Butter, unsalted
• 4 medium Onions, sliced
• 1 T Flour
• 1/4 C Sherry or brandy
• 1 t Tarragon or Thyme leaves, dried
• 1 qt. Beef broth, warmed to nearly boiling
• Salt and pepper to taste (prefer white pepper)
• French or Sourdough bread, one slice per serving
• Emmental or Gruyere cheese, other Swiss type cheese

Instructions

1. In a large skillet, melt the butter.2. Peel the onions. Thinly slice each onion into rings. I usually use four small onions or three large onions.3. Add the onion slices to the butter and stir to coat. Cook the onions until transparent.4. Add the flour and mix cooking about a minute or two.5. Add the Sherry, tarragon and white pepper.6. Cook a few minutes, stirring constantly.7. Slowly add the warm beef broth.8. Simmer for 20 minutes.9. Preheat oven to 350 degrees.10. Taste and adjust the seasoning. 11. Using one slice of bread for each person, lightly toast the bread.12. Place one slice of cheese on each slice of toast. Grated cheese can also be used.13. Dish the soup into serving dishes. 14. Place the dishes on a tray, top with the bread and cheese and set the tray in the oven to melt the cheese. About five minutes.15. I like to use bean pots. If you are using soup bowls, place the slices of toast topped with cheese on the tray and place the tray in the oven. Float the toasted cheese in the soup bowl or allow your guests to place it themselves.

Details

Prep time: 20 mins Cook time: 30 mins Total time: 50 mins Yield: 6-8 Servings


Happy Cooking!

The Menu

Now the theme and event has been decided.  The guest list compiled.  Attention can be turned to the food.  For me, this is the most fun part of the planning. 

 

Look at the theme first and make a list of some dishes that go with the theme.  Some people like to go with time tested dishes they are comfortable cooking and have a good success rate.  I tend to be very adventurous and often try recipes for the first time with guests.  My friends and family know me well and know that there will be something new on the table.  Sometimes I flop, but more often it works.  Learn from our flops.

 

Look at the guests list.  Do you know your guests’ food preferences and aversions?  Is there someone on the list with dietary needs?  Look over your menu and make sure there are choices to accommodate these guests.  You may want to add fresh fruit to the dessert, so that guests can choose between your scrumptious dessert with fresh fruit or just a bowl of fresh fruit.  

 

Next, look at the setting for the entertainment.  The food should fit the setting.  It should be easy to transport to the table and serve.  For example, it may be difficult to make spaghetti for a picnic.  It’s not impossible, but you would need to think also about serving, eating and clean up.   Think about how you will serve, clean up and entertain your guests.  Also think about timing.  You don’t want to spend all your time in the kitchen.  Timing can allow you some time with your guests.  I like to do as much as possible before hand.  I can sit with the guests and take a break before finishing the meal.

 

 

This Week’s Challenge – Plan an al fresca meal

 

            Although this is an Italian term, it means “in jail” and is not used for outside dinning.  In American is means outside dinning in the open air.  Your challenge is to plan and open air meal.  It can be an intimate dinner for two, a fancy picnic away from home, cook out on the patio or some other idea.  It can be as simple or elegant as you like.

 

Tip for This Week – Cucumbers

 

            Cucumbers are extremely healthy.  They are a cool summer crop that comes in three kinds, pickling, slicing and burpless.  There are also specialty cucumbers like lemon cucumbers. Cucumbers are only 8 calories for one half cup.  Cucumbers are usually eaten raw in salads and side dishes or pickled.  I use slicing cucumber the most. 

 

This Week in Punkin’s Kitchen

 

Zuni Rolls with Raspberry Chipotle Sauce

 

1 can              Prepared crescent rolls

6-8 slices       Havarti cheese or other cheese of preference

6-8 slices       Smoked turkey sandwich meat

                        Raspberry Chipotle sauce (store bought or homemade)

 

The ingredients

1.    Open the crescent rolls and lay it flat, keeping the dough whole.   (I like to make sure the perforations are together by slightly rolling the dough.)

 

 

Dough laid flat

 

 

2.    Lay a layer of the cheese over the dough, leaving a margin around the edge of the dough

I used Swiss cheese this time

 

 

 

3.    Top the cheese with a layer of turkey sandwich eat or use a lunch eat of your choice.  I sometimes use ham with or without the turkey.

 

Any lunch meat will work.

 

 

4.    Starting with the long side, tightly roll the dough in a cylinder and seal the seam and the ends.

 

 

The thinner the slices of cheese and
meat the easier it is to roll.

 

5.    Transfer the roll to a baking sheet lined with foil.  Making sure the seam is on the bottom.

6.    Bake according to the directions on the can of rolls.

 

This always a popular treat.n

 

 

7.    Remove the roll from the oven and allow it to slightly cool while your prepare the serving dish.

8.    Slice the roll in inching slices and arrange on a serving dish with the Raspberry Chipotle Sauce

 

Raspberry Chipotle Sauce

 

            Raspberry Chipotle Sauce can be found in stores in the condiment section.  You can make your own with fresh raspberries or frozen whole raspberries without sauce.  Based on the recipe from http://pickyourown.org/raspberry_chipotle_sauce.htm

 

The ingredients

1 C      Raspberries

½ t       Garlic Minced

½ T      Adobo Sauce

1 ½ T  Red wine vinegar

½ C     Sugar

1.    Puree the raspberries, garlic, chipotle sauce and vinegar.

Adobp sauce is a new ingredient for me.
It has chipotle chiles in the sauce and
packs a kick.

Raspberries, oven roasted garlic
and the Adobo sauce

 

2.    Sweeten to taste with sugar.

Pureed with the wine vinegar.

Add half the sugar and taste.  Add more
if needed.  Puree for a minute or two.

 

3.    Refrigerate for the sugar to dissolve before serving.

4.    Use as dipping sauce.  It is a good accompaniment to anything that your would serve a fruit salsa with, like chicken or fish.

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Zuni Rolls with Raspberry Chipotle Sauce

by Unknown July-11-2016

This recipe comes fro my niece and it is a huge hit every time it is served. There is room for creativity so experiment with your favorite cheeses and lunch meats. I have used this recipe as an appetizer or it makes a nice lunch with a side salad.

Ingredients

• One can Prepared crescent rolls
• 6-8 slices Havarti cheese or other cheese of preference
• 6-8 slices Smoked turkey sandwich meat
• Raspberry Chipotle sauce (store bought or homemade)

Instructions

1. Open the crescent rolls and lay it flat, keeping the dough whole. (I like to make sure the perforations are together by slightly rolling the dough.)2. Lay a layer of the cheese over the dough, leaving a margin around the edge of the dough.3. Top the cheese with a layer of turkey sandwich eat or use a lunch eat of your choice. I sometimes use ham with or without the turkey.4. Starting with the long side, tightly roll the dough in a cylinder and seal the seam and the ends.5. Transfer the roll to a baking sheet lined with foil. Making sure the seam is on the bottom.6. Bake according to the directions on the can of rolls.7. Remove the roll from the oven and allow it to slightly cool while your prepare the serving dish.8. Slice the roll in inching slices and arrange on a serving dish with the Raspberry Chipotle Sauce

Details

Prep time: 15 mins Cook time: 15 mins Total time: 30 mins Yield: one roll, 2-4 servings

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Raspberry Chipotle Sauce

by Unknown July-11-2016

This is my own version based on http://pickyourown.org/raspberry_chipotle_sauce.htm

Ingredients

• 1 C Raspberries, fresh or whole frozen without sauce
• 1/2 t Garlic Minced
• 1/2 T Adobo Sauce
• 1 1/2 T Red wine vinegar
• 1/3 C Sugar

Instructions

1. Puree the raspberries, garlic, chipotle sauce and vinegar.2. Sweeten to taste with sugar3. Refrigerate for the sugar to dissolve before serving.4. Use as dipping sauce.

Details

Prep time: 15 mins Cook time: Total time: 15 mins Yield: One cup

Easy Fruit Cobbler

 

1 C      Sugar                                    

1 C      flour                                       

1 t        baking powder

2 T       butter

½ C     milk

Pinch of salt

1 Can  Fruit, any berries (#2 can)

 

The ingredients

1.    Mix the dry ingredients together. 

Add the dry ingredients and mix to blend.
Add the soft butter and work into the
dry ingredients

 

2.    Cut in the butter and add milk to make a batter. 

 

 

 

Cut the butter into the dry ingredients
using a pastry blender or two
knives to cut the butter.

 



It should look like this.





 

 

 

 

 

 

 

 

 

 

 

 

 

 



Add the milk and the batter should
be lumpy.



 

 

3.    Turn the batter into a square 8” X 8” baking dish.

Prepare the baking dish and pour the batter in.
I doubled the recipe so this is a 9X13 pan.

 

4.    Dump the can of fruit, juice and all over the batter.  Do not use pie filling for this recipe.  Use canned fruit with juice or light syrup.  I usually make this with canned berries (Oregon brand).  If you like more fruit you may want to add more fruit.  This time I used canned peaches.

Pour the fruit over the batter and place
in a preheated oven.  The batter will rise
to the top

 

5.    Bake at 350 degrees until golden brown about 35-45 minutes.

 

Serve warm or cold with ice cream or
whipped cream

 

 

 

 

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Easy Cobbler

by Unknown July-11-2016

This has been a family recipe for over sixty years. It was my dad's favorite made with blackberries.

Ingredients

• 1 C Sugar
• 1 C Flour
• 1 t Baking Powder
• 2 T Butter
• 1 C Milk
• 1/4 t Salt
• One can, #2 Fruit in juice

Instructions

1. Mix the dry ingredients together. 2. Cut in the butter and add milk to make a batter. 3. Turn the batter into a square 8” X 8” baking dish.4. Dump the can of fruit, juice and all over the batter. 5. Bake at 350 degrees until golden brown 35-45 minutes.

Details

Prep time: 20 mins Cook time: 45 mins Total time: 1 hour 5 mins Yield: 4-6 servings

 

 

 

 

Salad of the Week

 

Marinated Cucumbers with Onions and Mint

 

 

 

1/3 C   Rice vinegar

2 T       Mint, fresh chopped

1 ½ T  Sugar

1 ½ t    Honey

¼ t       Salt

1/8 t     Pepper, freshly ground

3 C      English cucumber, (1/4-inch-thick) slices

1 C      Vidalia or other sweet onion, vertically sliced

 

The ingredients

 

1.    Combine first 6 ingredients in a large bowl, stirring until sugar dissolves.

 

 

Thinly sliced cucumber
and red onion.

 

Chopped mint added.

 

 

2.    Add sliced cucumber and onion, and toss well.

3.    Cover and refrigerate at least 3 hours, tossing occasionally.

http://www.myrecipes.com/recipe/marinated-english-cucumber-onions

 



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Marinated Cucumbers and Onion with Mint

by http://www.myrecipes.com/recipe/marinated-english-cucumber-onions July-11-2016

This is from my recipes at http://www.myrecipes.com/recipe/marinated-english-cucumber-onions

Ingredients

• 1/3 C Rice vinegar
• 2 T Mint, fresh chopped
• 1 1/2 T Sugar
• 1 1/2 t Honey
• 1/4 t Salt
• 1/8 t Pepper, freshly ground
• 3 C English cucumber, (1/4-inch-thick) slices
• 1 C Vidalia or other sweet onion, vertically sliced

Instructions

1. Combine first 6 ingredients in a large bowl, stirring until sugar dissolves. 2. Add sliced cucumber and onion, and toss well. 3. Cover and refrigerate at least 3 hours, tossing occasionally.

Details

Prep time: 20 mins Cook time: Total time: 20 mins Yield: 6-8 servings


Happy Cooking