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!

Pineapples

Know Your Ingredients

This is the first installment of Know Your Ingredients.  We will explore pineapple.  Pineapples are rich in Vitamin C, potassium and manganese.  They also have copper, folate and B vitamins.  They are a good source of fiber.   Pineapples may be used in juice form, baked into desserts or added to main dishes (like kebabs) and side dishes (like mashed sweet potatoes).  Pineapples are a versatile ingredient.  People claim that pineapple aids in digestion, offer anti-inflammatory properties, and assist our immune system with antioxidants.   One cup of fresh pineapple is about 83 calories.

How to select your pineapple

            Most pineapples that you find in the grocery store are green.  A ripe pineapple should be golden with no green except he leaves on top.  Pineapple is a fruit that will ripen after being picked.  Choose a pineapple with some golden color at the base.  Then follow the directions below to ripen your pineapple.   The green portion will be at the top of the pineapple under the green leaves called bracts.  This is the crown of the pineapple.  The golden part will be at the base of the pineapple and move toward the top.

            If you are using canned pineapple, choose pineapple in its own juice.  Canned pineapple can be found in slices, chunks, crushed or juice.  Pineapple is one fruit that does well in the canned form.

Cooking with pineapples

            Fresh pineapple can be used in the same way as canned pineapple.  It’s my opinion that fresh pineapple is best enjoyed in its own glory or grilled.  Most of my pineapple recipes call for canned pineapple.  To prepare a fresh pineapple, the rough skin and fibrous core through the center should be removed.  There are tools that will do this in one shot. 

Remove the crown

I borrowed a corer and this is the first time I've used one

 

Strong constant pressure is need.





My rings were too thin, need practice
 



The hollowed out pineapple is left.  It can be used as a serving dish or for beverages

 

My method is to cut the pineapple vertically in half.  The leaves can be left on for presentation or be removed.  Next cut each half vertically.  This leaves the pineapple in four wedges.  Remove the core which will be the tip of the wedge.  Then cut the pineapple from the skin.  If the pineapple is to be served fresh, slice the pineapple wedge horizontally in bit size slices and leave the pineapple on the skin.  If the pineapple is to be used in recipe, cut the pineapple wedges in the desired shape.       

Cut the pineapple in half vertically



Cut in half



Cut in quarters

Remove the core that runs through the center
of the pineapple cut the fruit from the rough skin.

Slice into bite sizes.



Presentation for a buffet or party

One note of caution, pineapple contains an enzyme called bromelain.   This enzyme will prevent gelatin from setting.  Do not use fresh pineapple or kiwi fruit with gelatin dishes.  It is best to allow the gelatin to begin to set before adding fruit to it.  Canned pineapple does not have this effect on gelatin, but be sure that the gelatin is in a soft set before adding the pineapple.

This Week’s Challenge

            Buy a fresh pineapple and allow it to ripen for three days as described below.   Fine a recipe or method to use your perfectly ripe pineapple.  Record you results in your journal.

Tip for this Week – How to ripen a fresh pineapple

            Friends native to Hawaii taught me this trick and it really works.  Place your pineapple upside-down on the counter for three days.  Place the green leave down on the counter.  Lean the pineapple against a wall or prop it up with a jar or something.  Watch it each day as the pineapple slowly turns a beautiful golden.

Home from the store

Propped against the wall.






Day Two a small change

Day Three just about ready



 



         

 

Ready to prepare

 

 

 

 This method works because the enzyme that causes the pineapple to ripen is produced in the base of the pineapple.  Placing the pineapple upside-down on the counter uses gravity to help the enzyme spread throughout the pineapple and speed up the ripening process.

This Week in Punkin’s Kitchen

Pineapple Upside-Down Cake

 

1          Cake mix, yellow, white or pineapple

            Eggs

¼ C     Butter

½ C     Brown sugar

5          Slices of canned pineapple, with the juice reserved

            Maraschino cherries

 

The ingredients

1.    In a 10 inch, oven-proof skillet, melt the butter and set aside. 

Melt the butter and set aside

 

2.    Preheat the oven at 350 degrees. 

3.    Drain the pineapple slices and reserve juice.

4.    Remove the stems, rinse and drain the cherries. 

5.    Prepare the cake mix according to the directions, only use the pineapple juice adding enough water to equal the required amount of water for the cake mix.

Prepare the cake mix using the pineapple juice.

 

6.   Sprinkle the brown sugar over the bottom of the skillet.  Do not cover the entire bottom and the butter should not be totally absorbed by the sugar. 

Sprinkle the brown sugar over the melted butter

It should look like this.

 

 

 

 

 

 

 

 

 

7.    Arrange the pineapple slices over the sugar.  Place a cherry in the center of each pineapple slice and between the slices. 

 

Arrange the pineapple



Decorate with the cherries

 

 

 

 

 

 

 

 

 

 

 

8.    Gently pour the cake batter over the pineapple and bake according to the directions. 

 

 

Try to cover all the fruit.

 

Ready for the oven

9.    When the cake is done, cool for a few minutes.  Place the serving plate over the cake and turn over so that the cake can drop out of the skillet onto the plate.  Serve warm or cold.

 

Toothpick comes out clean, it's done.

Place the serving dish over the skillet.



 

 

 

 

 

 

 

 

Turn the skillet over ad the cake should drop on to the plate.



Viola

 

 

 

 

 

 

 

 

 

 

 

Variations:  I have used canned sliced peaches and canned whole cranberry sauce in this recipe with great results.  I would be interesting to try different canned pie fillings.

 

            Pineapple Bread Pudding

 

Pineapple Bread Pudding with Vanilla Ice Cream

30 oz.             Crushed pineapple

4                      Eggs

6                      Slices of white bread, with crusts removed

½ C                 Sugar

¼ C                 Butter, melted

The ingredients

 

1.    Remove crusts from the bread and cut in cubes. 

 

Cut the bread

Remove the crusts and tear into pieces

Place the bread in the baking dish.

 

2.    Spray a 13 x 9 baking dish and layer the bottom with bread. 

3.    Mix the other ingredients together and pour over the bread.   

 

Pineapple and sugar

 

Mix in the eggs

 

 

 

 

 

 

 

 

 

 

 

 

Blend in the melted butter.

Pour the pineapple mixture of the bread.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

4.    Bake at 350 degrees for one hour. 

 

 

It is done when a toothpick comes out clean.

I usually double the bread in this recipe for the 13 x 9 baking dish.  Fresh French bread makes this more delicate than most bread puddings.  I don’t measure the bread, but it will take ¾ or more of a loaf.  Fill the dish half way with torn up bread and pour the pineapple mixture over it.  I have not experimented with adding things to this like raisins or coconut.  It is a light delicate bread pudding.  This can be used as a side dish or a dessert.

 

Grilled Pineapple Salsa

 

1 C      Pineapple, grilled and finely diced

½ C     Red bell pepper, finely diced

¼ C     Green bell pepper, finely diced

1 T       Jalapeno or serrano chile, very finely diced

1          Garlic clove, small, minced

¼ C     Cilantro, chopped and firmly packed

¼ C     Red onion or shallot, minced

2-3 T   Citrus juice (prefer lime, but lemon, orange or grapefruit will work)

            Salt and pepper to taste

 

The ingredients

1.    Quickly grill the pineapple.  Watch it closely, it goes very fast.  Grill it long enough to give it grill marks and to warm the fruit through.  Fresh or canned pineapple can be used to grill.

 

I used my grill pan.

Grilling fruit is very fast, long enough to add some color.

 

 

 

 

 

 

 

 

 

 

 

 

2.    While the pineapple is cooling, dice or mince the other ingredients, except the juice.  Salsa is made of small or finely diced fresh ingredients.  Add to a small bowl with enough room to stir.

 

Red onion and red and green bell pepper

Chopped cilantro

Pressed garlic

 

 

3.    Dice the pineapple and add to the bowl.

4.    Added the juice and seasoning and stir gently to blend.

 

Pineapple and jalapeno added

 

5.    Refrigerate until time to use, at least 30 minutes.

 

It is best to use the salsa the same day.  Serve it with meat or fish or as a dip with chips.  It can be used as a condiment for tacos or other Mexican dishes.  This can also be made with grilled mango or grilled peaches instead of the grilled pineapple.

 

 

Also This Week

 

Road Trip to Sadona, AZ!  It was a beautiful area and the day I was there was much cooler than California.  On the way home, I ate in Flagstaff at Salsa Bravo.  This is a Mexican Restaurant featured on Guy Fieri Diner, Drive-ins and Dives. 

Salsa Bravo

 

2220 East Route 66 (Santa Fe)
Flagstaff, Arizona 86004
(928) 779-5293 

http://www.salsabravaflagstaff.com/index.html

Atmosphere Family, casual
 

Service is excellent.

 

Menu Sonora style Mexican and Southwestern

The food is very good and there is a lot of it.  They have a salsa bar with a wide variety of choices.  My favorite is the tomatillo, but this time I tried the pineapple habanero.

This was my third visit and I will always stop in whenever I’m in Flagstaff, even if I’m just passing through.  The style of Mexican food is different from what we have in California which is a separate, regional style of Mexican food.  If you have not had Sonora style or Tex-Mex you are in for a treat.

Happy Cooking!