Good Enough

I have said in the past that there’s no such thing as too much pesto and I stand by that, but wow the freezer’s getting full and we sure do have a lot of garlic scapes.

scape seasonWe turned to the internet, like you do, and came across this recipe for pickled scapes. We won’t know just how good they are for six whole weeks, but I have a feeling we won’t think we made nearly enough.

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Break With Tradition

Purim is technically over, but around these parts you might find fresh hamantaschen at any time of year. Tradition is nice, but cookies are nicer.

hamantaschen

(Art by RowKreamArt. Recipe from my mother-in-law. Both bake a mean cookie.)

Hamantaschen

Preheat oven to 350.

1 cup vegetable oil

1 1/4 cups sugar

4 eggs

1/4 cup orange juice

2 teaspoons vanilla

3 teaspoons baking powder

1/2 teaspoon salt

6 cups flour

pie filling – apricot for me, strawberry if you must

Combine sugar and oil.

Add eggs, juice, and vanilla and mix well.

Add dry ingredients.

Roll into a ball, then divide that ball in four.

On a lightly floured surface, roll each piece fairly thin.

Cut into circles with the rim of a glass.

Place 2/3 teaspoon filling in middle of each. You may be tempted to add extra, but I assure you this will end in heartache. While we’re discussing heartache, I should mention that you also do not want to substitute jam or jelly for the pie filling. Disaster in the making.

Pinch sides to form a triangle.

Bake 15-20 minutes. We prefer them on the 15 minute side. You do you.

Ready, Set, Go

I don’t know whether we’ll get the 12″ of snow and power outages predicted for our area tomorrow, but I do know we’ll be eating well.

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I did my usual storm-prep cooking marathon today, making everything I could think of that can be eaten as is or warmed on our propane stove. Dishes are done, laundry is clean, firewood is in the house. Throw it at us, mother nature, we’re as ready as we’re going to get.

This recipe makes 24 muffins. If you’re fairly sure you’ll have power over the next few days, you can bake half, stick the rest of the batter in the fridge, then bake the other half when you run out.

Blueberry Muffins

Preaheat oven to 400.

1/2 cup butter

1 cup sugar

2 eggs, beaten

8 teaspoons baking powder

1 teaspoon salt

4 cups flour

2 cups milk

2 cups blueberries, fresh or frozen

Cream the butter.

Add the sugar.

Add the eggs.

Add the dry ingredients alternately with the milk, stirring til everything is well-combined.

Fold in the blueberries.

Pour into lined muffin tin and bake for 22 minutes.

Kiss the Cook

Word to the wise: when choosing a life partner, be sure they like garlic as much as you do.¬†You want them to be so distracted by their own garlic breath they don’t notice yours.

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At our house, dinner prep begins with chopping garlic more often than not. That being said, this recipe uses a ton of garlic even for us. Other than that bit of work, though, it’s quick to throw together, and it makes enough to keep us in leftovers for a good while.

You’ll notice I don’t give amounts for the spices. Don’t panic! I’m not cooking dinner, you are, and you’re going to make this your way. If you end up over-spicing, just serve it with some extra rice or wrap it in a tortilla; under-spicing, sprinkle on some more curry powder. Once you’ve made it a couple of times you’ll have found your perfect balance.

Curried Peas

1/2 cup chopped garlic

Olive oil

Curry powder

Ground black pepper

Red pepper flakes (optional)

3 Tablespoons butter

2 bags frozen baby peas

3 cans chickpeas, drained and rinsed

Fill half of a one cup measure with chopped garlic.

Sprinkle a layer of ground black pepper over it.

Add a few red pepper flakes if you like.

Pour olive oil over the garlic to fill the cup measure.

Melt the butter in a very large frying pan on medium high heat.

Sprinkle curry powder over the surface of the butter. Don’t be shy.

Add the olive oil and garlic.

When the oil and garlic are dancing, add the peas.

Before stirring, add another layer of curry powder, along with a bit of black pepper.

Continue to cook at medium high for 5 or 10 minutes, until the peas are warmed through, stirring occasionally.

Add the chickpeas, topping with curry powder as you did with the peas, then stirring and cooking til everything is hot.

Serve with jasmine rice.

No Muss, No Fuss

Little did I know, as a teenager eating soup at my boyfriend’s house, that 30 years later that same soup would be a long-loved staple for our kids.

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Every family develops its own food culture. We construct it without intention, for the most part, picking up bits and pieces along the way, but it becomes infused with meaning. What this soup means to me is this: Welcome. No need for fuss. We’re family.

Vegetable Soup

6 or 8 or 10 carrots – whatever you’ve got – peeled and sliced

Celery, optional (My mother-in-law says yes. Everyone has their shortcomings.)

1 onion, peeled, quartered, and sliced thin

lb can crushed tomatoes

8 oz tomato sauce (whatever you use for spaghetti is fine)

1/4 cup barley

6 vegetable bullion cubes

4 cups water

Bring everything to a boil in a large pot, then turn down the heat and simmer, covered, for about 40 minutes, until the carrots are soft.

Health Food

You know when people say, oh, just a small piece for me, it’s so rich! And you think, rich = delicious; I’ll take a slab, thanks.

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Or is that just me?

This cake has no flour in it, so it’s naturally gluten-free, which I gather means it is just as healthy as apples or marshmallow fluff. How you’ve managed to stay alive without it I do not know.

Fudge Cake

1 cup butter + 3 Tablespoons butter, separately

8 oz bittersweet chocolate + 4 oz bittersweet chocolate, separately

1 1/4 cups sugar

6 eggs

1 cup cocoa powder

1 Tablespoon honey

1 Tablespoon milk

1/4 teaspoon vanilla

Preheat oven to 375.

Line the bottom of a springform pan with parchment paper. Spray the paper with cooking oil.

Melt 1 cup butter with 8 oz bittersweet chocolate.

Pour that into a bowl, then add the sugar.

Add the eggs, stirring well.

Sift cocoa powder into the mixture and stir til blended.

Pour into prepared pan.

Bake for 35 minutes.

Let it cool for 15 minutes, run a butter knife around the edges, release the spring, and remove the sides.

Leave it on the counter til it’s cool to the touch, then cover with a sheet of waxed paper, wrap in tin foil, and stick it in the fridge. Overnight is ideal, but as long as it’s cool through you’re good to go.

About an hour before you want to eat it, pull it from the fridge, remove it from the bottom of the pan, set in on your serving plate (upside down if you prefer a flat top) and prepare your glaze:

Melt 3 Tablespoons butter with 4 oz bittersweet chocolate.

Remove from heat and add milk, honey, and vanilla.

Pour onto center of cooled cake, then spread with the back of a spoon. I like to cover the top and let it drip down the sides a bit, but you do you.

Once it’s glazed, store it at room temperature in something airtight.

Mix and Match

Granola is a perfect foundation food.

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If you’ve got some in the house, you’ve probably got other things that will go well with it. With milk and raisins you’ve got cereal. With yogurt you’ve got a parfait. With nuts, dried fruit, seeds, and/or chocolate chips you’ve got a bowl full of yum, and a good source of energy to boot.

Granola

Preheat oven to 300 degrees.

5 cups oats, or 4 cups oats and 1 cup nut of choice

1/2 cup dark brown sugar

1 cup maple syrup

4 Tablespoons vegetable oil

2 pinches salt

Mix the ingredients in the order listed, stirring til well combined.

Spread in a thin layer on two silpat, parchment, or tin foil-lined baking sheets.

Bake for 15 minutes, then stir it around a bit.

Bake for another 15 minutes and stir again.

Bake 10 more minutes, and you’re done.

Store in an airtight container.