My kind of history

History wasn't one of my favorite subjects in school; I think it is one of those things you develop a greater appreciation for as you get older (although I'm still not into watching The History Channel). Food history, however, is really interesting to me. As much as I like trying new recipes, I'm also interested in learning about the history of food and meals. Some historical foods suit me better than others (for example, I love heirloom tomatoes but I can't get very excited about eating liver).

In addition to heirloom tomatoes, another thing I love is cookbooks. This summer, just before our anniversary, Ken and I went to an estate sale near our home. I think he was interested in a pressure washer, but I was drawn to the boxes of old cookbooks. I started looking through some of them while they were selling items I wasn't interested in . . . and found a few I thought were really cool. However, it was a really hot day and I had a lot of things on my weekend to-do list . . . so Ken took me home (empty handed) and he returned to the sale. He stayed there for quite a while, so I thought he would buy the pressure washer - but instead, he came home with 2 boxes of old cookbooks! He waited around for them to sell long after the pressure washer had sold. In the hot, humid August weather. Isn't he nice?

The boxes were filled with lots of community cookbooks (from churches, daycares, 4-H clubs, flower societies, etc.), plus a few hardcover books. Here are two of my favorites - the Culinary Arts Institute's Encyclopedic Cookbook and the White House Cookbook.


The White House Cookbook is a reprint of the original 1887 Edition - the recipes are in a different format than recipes we see today. They don't list the ingredients; ingredients are incorporated into the directions instead. Both cookbooks also have monthly menu plans (you can tell I intended to post this in September!):

(Culinary Arts Cookbok's September Dinner Menus)

(The White House Cookbook's September menus)

Shortbread Sugar Cookies

My contribution to the Friday Night Football tailgate this week was shortbread sugar cookies. The recipe comes from The Pastry Queen cookbook by Rebecca Rather. In the cookbook, the recipe is actually Pretty-in-Pink Shortbread Pigs, and the cookies are cutout pigs with pink icing. I turned the dough into squares decorated with orange and white instead (to save time and because orange is the color of the Palmyra Panthers).

The first thing I need to tell you about this recipe is that it is EASY. Much easier than any other sugar cookies I have made before. The hardest part is remembering to leave the butter out long enough to reach room temperature. The results were much better as well; the cookies are tender, sweet, and buttery. I'm contemplating the addition of a pinch of salt next time I make this recipe, but otherwise I wouldn't change a thing.

Shortbread Sugar Cookies
2 cups (4 sticks) unsalted butter, at room temperature
1 1/2 cups powdered sugar
2 tablespoons vanilla extract
4 cups all purpose flour
2 teaspoons baking powder

Powdered Sugar Icing
2 cups powdered sugar, sifted
1/4 cup milk
1 teaspoon vanilla extract
food coloring

1. Line baking sheets with parchment paper or silicone mats, or grease generously with butter or cooking spray. Using a mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until fluffy. Add the vanilla and beat until combined. In a separate bowl, stir together flour and baking powder. Add the flour mixture slowly to the butter mixture, beating on low speed. Stop beating as soon as the flour is incorporated (overbeating will make cookies tough).
2. Form the dough into a ball, cover in plastic wrap and refrigerate for 30 minutes (I was in a hurry and only refrigerated for 15-20 minutes and it was fine) before rolling it out. Meanwhile, preheat oven to 350 degrees.
3. On a flat, smooth, floured surface, roll chilled dough out to 1/4 inch thickness. Cut the cookies with desired cookie cutter (or cut them into squares/rectangles - I used a pizza wheel for this). Use a spatula to transfer to prepared baking sheets, placing 1/2 inch apart. Combine dough scraps and reroll to cut more cookies (reroll only once, otherwise cookies will be tough due to overhandling). Any subsequent scraps can be formed into a log, wrapped with plastic wrap, and frozen . . . cut 1/4 inch thick slices off the log to make round cookies.
4. Bake cookies 10-12 minutes, or until light brown around the edges. Cool cookies 10 minutes on the baking sheet; remove with a spatula and transfer to cooling racks.
5. When cookies have cooled, whisk together powdered sugar, milk, vanilla, and food coloring to make icing. Either dip cookies in icing or spoon icing onto cookies and smooth with back of spoon.

Note (1): Cookies can be stored (when icing is completely dry) in an airtight container for up to a week or tightly wrapped in the freezer for 1 month. Prior to baking, prepared dough can be kept in ghe refrigerator 1 week or freezer 1 month.
Note(2): If you are going to bake all the cookies at once, I recommend doubling the icing recipe.
- Recipe from the Pastry Queen/Rebecca Rather

Recent Acquisitions

I might have mentioned this before . . . I have a little bit of a cookbook obsession. There are worse things, right? Here are my most recent acquisitions:

The Splendid Table's How to Eat Supper
I love this book. LOVE it. I don't always agree with the "political" positions, and certainly don't support some parts of their activism, but I can overlook those things. The recipes are great, the information is interesting, and it is beautifully designed. First things to try: ribbons of greens salad; the 65-degree egg; retro garlic bread; black pepper honey steak; and greenbean gremolata.

The Most Decadent Diet Ever
Unfortunately, between gardening and low-carbing, I haven't actually made any of Devon Alexander's recipes yet, but they look amazing - in fact, it's hard to believe it's a 'diet' cookbook! On my list: warm brie chicken breast sandwich; chicken enchilasagna; Godiva brownie sundaes; and peach shortcake. Did I mention this is a diet book? I keep forgetting.

Sara's Secrets for Weeknight Meals
Simple, yet sophisticated, quick recipes. I found this book in the bargain bin - Sara Moulton probably wouldn't be glad to see it there, but I was! I might not have noticed it on the regular shelves of Barnes & Noble or in the cyber-depths of Amazon. Some of the things I intend to make: quick asparagus lasagna; exotic mushroom pot pie; two-melon, prosciutto, and feta salad; and pineapple flambe.

The Fifth Taste
(hint: it's all about umami)
Okay, this cookbook, with recipes from '25 of America's Best Chefs,' doesn't actually belong to me. It's borrowed from work . . . but I'm still excited about trying out some of the recipes, such as: maxed-out meatloaf; asparagus salad with roasted peppers and shaved parmigiano-reggiano; green bean tempura; and truffle mac and cheese.

The Dean & Deluca Cookbook
My mom brought me the Dean & Deluca Cookbook recently. I remember wandering around, mesmerized by all the gourmet foods, in the Dean & Deluca in Kansas City every time we visited during my high school and college years. Although mom and I agree the book is a little dated, it has good basics. The only downside: no desserts. Not that I need any more dessert recipes . . .
On Memorial Day, I made the deep fried onion rings. They were so fantastic, we ate the whole batch and then decided to go on a temporary low-carb diet to make up for it. Now that we're eating carbs again, I'm definitely going to make the panzanella. You'll know I've turned into a true gourmet food snob when I start making recipes like terrine of foie gras and galician-style octopus. While that is highly unlikely, I know this book will be a good reference for classic recipes for years to come.

Peanut Butter Crisscrosses

As if . . . I needed another cookbook. Between the approximately 75 cookbooks I own and the infinite possibilities online, I should be able to find just about any recipe I ever need - without owning another cookbook. However, I found a copy of Dorie Greenspan's Baking From My Home to Yours for under $10 recently, and I could not resist. It had been on my wishlist for a while. I even bought a copy for a good friend for her wedding shower. For many months, I did a good job resisting the temptation of buying a copy for myself . . . but that was until I found it at an amazing price. It was almost as if it was meant for me to buy it.

Baking From My Home to Yours has tons of recipes that look and sound wonderful, from simple breakfast sweets to fancy celebration cakes. For some reason, the first recipe I chose was peanut butter cookies. Not because I needed a new peanut butter cookie recipe, but because I had all the ingredients and I knew they wouldn't take too long to make.

The cookies were easy to make - and even easier to eat (I recommend sharing them so you don't eat the whole batch yourself). They had a perfect texture, not too dense nor too light, neither too crispy nor too chewy. The peanut butter flavor was light, so don't expect a super peanut-buttery cookie from this recipe. The pinch of nutmeg and salted peanuts make these cookies a bit more grown up than your standard peanut butter cookies - but you could always leave those out if making the recipe for kids (or picky adults).













Peanut Butter Crisscrosses

2 1/2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
pinch of nutmeg
2 sticks unsalted butter, at room temperature
1 cup peanut butter (not the "natural" type)
1 cup firmly packed brown sugar
3/4 cup sugar
2 large eggs
1 1/2 cups chopped salted peanuts
About 1/2 cup sugar, for rolling

1. Preheat oven to 35o degrees. Line baking sheets with silpat or parchment paper.
   
2. Whisk together flour, baking soda, baking powder, salt, and nutmeg; set aside.
3. Working with a stand mixture fitted with the paddle attachment (or hand mixer and a large bowl), beat the butter on medium speed until light and creamy, one to two minutes. Add peanut butter and beat for another minute. Add the sugars and beat 3 minutes more. Add eggs one at a time, beating for one minute after each addition. Scrape down sides and bottom of the bowl. On low speed, add the flour mixture, mixing only until they just disappear. Mix in the chopped peanuts.
   
4. Pour the 1/2 cup sugar into a small bowl. Working with a level tablespoonful of dough for each cookie, roll the dough between your palms into balls, then roll in sugar to coat. Place two inches apart on baking sheet. Dip the tines of a fork into sugar and press the tines against each ball of dough twice, making a crisscross pattern.
   
5. Bake 12 minutes, rotating sheets from top to bottom and front to back at midway point. When done, cookies will be lightly colored and still a little soft. Let cookies sit on baking sheet a few minutes before transferring to cooling racks. Repeat with remaining dough, making sure to cool the baking sheets between batches.
   

Sampler

It was too nice outside to cook this evening, so instead I put together a sampler of links, thoughts, etc.

• Lane's Home Cooking is What I Like has a great post on Seven Reasons to Eat Local Food.
• Have you ever had Strawberry Panzanella? I haven't . . . yet! I am definitely going to try the Strawberry Panzanella from 101 Cookbooks.
  
• If you have a garden, you might want to plant red bell peppers this year. Our local grocery store isn't even selling them right now because they would have to charge $5 apiece!
  
• Speaking of gardens, I transplanted my zucchini to the garden tonight. I have several types of herbs and some grape tomatoes in my starter tray and have lots of seeds yet to be planted.
• Although I'm planting a garden this year, I'm still excited about going to Farmer's Markets. I like the Quincy Farmer's Market, and this year I'm also going to visit the Hannibal Farmer's Market. If the price of gas was lower, I'd visit a lot more markets.
  
• I am really glad Amy V. found my blog - because now I know about her blog, Delicious by Nature, which has some awesome-looking healthy recipes.
  
• If this post, at Annie's Eats, couldn't win an award for most touching blog post ever, I don't know what could.
  
• Last night I made the Golden Vanilla Bean Caramels from Alice Medrich's Pure Dessert (as voted on in my last poll). I have never made caramels - or anything requiring a candy thermometer - before, and I think I let the mixture get a bit too hot. The caramels were too chewy and had a very faint bitter taste. I'm going to try it again, because I think it is a good recipe . . . I just didn't keep an eye on the temperature!
  
• Food Network's Chefography series recently featured Julia Child; I am now a huge Julia Child fan (I know, I'm about 40 years late). I've even watched some French Chef clips on YouTube.
  
• Recent additions to my cookbook collection include: Food to Live By, the Earthbound Farm Organic Cookbook; Bob's Red Mill Baking Book; and Baking with Agave Nectar. I know . . . I didn't need more cookbooks . . .
• Did you know that WalMart's website has a "free samples" section? Go to walmart.com, then to "In Stores Now" at the right, then choose "FREE Samples" - or use this link. Samples are sent in the mail, and I haven't received any spam or junk mail as a result. Another good site is Start Sampling.
  
• Finally, does anyone have tips on organizing the freezer side of a side-by-side freezer/refrigerator? Every time I open the freezer, something falls out . . . and I've already cleaned out the old/frostbitten stuff . . .
  

Best Chocolate Chip Cookies

As promised, here is the recipe for the best chocolate chip cookies ever. This recipe is adapted from The New Best Recipe, from the editors of Cook's Illustrated. I made a batch to sell at our garage sale on Saturday. Despite the horrible weather, we didn't have any trouble selling the cookies. I was a bit surprised when one man bought a whole plate of cookies (we were selling these cookies plus snickerdoodles - 2 to a bag - for 50 cents) . . . but then again, which would you rather have - freshly baked chocolate chip cookies or someone else's old clothes?

If you'd rather have chocolate chip cookies, but didn't make it to "the best garage sale in town," here is the recipe so you can make your own:

Thick and Chewy Chocolate Chip Cookies

Ingredients:

• 2 cups plus 2 tbsp. unbleached all-purpose flour
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 1/2 sticks (12 tbsp.) unsalted butter, melted and cooled until just warm
• 1 cup firmly packed brown sugar
• 1/2 cup granulated sugar
• 1 egg, plus 1 egg yolk
• 2 tsp. vanilla
• 1 to 2 cups chocolate chips

Directions:

1. Preheat oven to 325 degrees. Line two baking sheets with parchment paper, or spray with nonstick cooking spray.
2. In a medium bowl, combine flour, baking soda, and salt; set aside.
3. Mix together butter and sugars until well blended (I use an electric mixer). Beat in egg, yolk, and vanilla. Add dry ingredients and beat at low speed (or stir) until just combined. Stir in chocolate chips to taste.
   
4. For oversize cookies, roll 1/4 cup dough into a ball.* Space 2 1/2 inches apart on prepared baking sheets. Bake until cookies are light golden brown, 15 to 18 minutes. Rotate cookie sheets from front to back and top to bottom halfway through baking. Cool cookies on sheets. Do not overbake.

* At this point in the recipe, Cook's Illustrated instructs you to shape the cookies by tearing the ball of dough in half, rotating the torn surfaces up, and pressing the bottoms back together into a ball (leave the top surface jagged). I have made these cookies many times - and usually skip this shaping step. I also usually make this dough a day in advance and keep it in the refrigerator. Dough from the refrigerator will be very stiff and may need time to soften on the counter (or in the microwave if you're in a real pinch). To add further confusion, you can also bake these cookies at 35o degrees for a little less time - just be sure to keep an eye on them and don't let them overbake. No matter how you bake them, I'm sure you'll agree they're worthy of being called the "best" chocolate chip cookies!

Winter in the Spring

When the summer runs into fall and we have unseasonably warm days, we say it is an Indian Summer. Why isn't there a term for when winter runs into spring? We were lucky to have two nice days this weekend, but so far spring has failed to deliver very many warm, sunny days. With temperatures plummeting and what seems to be an inevitable rainstorm on the way, I decided to cook a traditionally winter-ish dinner tonight: beef stew and corn spoonbread.

I love corn spoonbread. Although I would have preferred warmer weather today, the cold did give me an opportunity to eat corn spoonbread without feeling like I was wearing white after Labor Day. My recipe is from Southern Living's Ultimate Quick & Easy cookbook, which was one of the first cookbooks I purchased for my first post-college apartment. It was a perfect choice at the time, because most of the recipes are simple and straightforward, and it serves two purposes very well - quick and easy meals (of course) and entertaining, both of which are important in the 'first apartment' phase of life. Fortunately, many of the recipes have made a nice transition to the 'cooking-for-mr.-meat-and-potatoes-when-I-get-home-from-work' phase.

Corn Spoonbread

1 (8.5 oz) pkg. corn muffin mix
1 (8.25 oz) can cream-style corn
1 (8.75 oz) can sweet whole kernel corn, drained
1 (8 oz) container light sour cream
1/2 cup butter, melted
2 large eggs

1. Stir together all ingredients and pour into a lightly greased 11x7 (I used 9x13) baking dish.
2. Bake at 350 degrees 30-35 minutes or until golden. 12 servings.

Pork Chops with Apple-Sage Sauce + Biscuits

If a prize for "ugliest sauce to accompany pork chops" existed, I think the apple sage cream sauce featured in this post might win. It smelled and tasted great, but left a lot to be desired in terms of presentation. I tried to hide it with a sage leaf and also tried to distract you with the colorful salad greens. Sloppy appearance aside, the pork chops with apple sage cream sauce made a great Saturday lunch.

Pork Chops with Apple and Sage Cream Sauce

4 boneless pork loin chops, 3/4 inch thick
1 tbsp. vegetable oil
salt and pepper (preferably freshly ground)

Sauce:
1 medium Granny Smith apple, peeled, cored, and sliced into wedges
1/2 medium onion, sliced thin (about 1/2 cup)*
1/4 tsp. salt
1/3 cup apple cider
3 tbsp. applejack or brandy
1/2 cup chicken broth
2 tbsp. minced fresh sage leaves
3 tbsp. light cream cheese
2 tsp. cider vinegar

1. Pat pork chops dry with paper towels, then season each side with salt and pepper. Heat oil in a 10 or 12-inch skillet (use one with a lid) over medium-high heat until just smoking. Lay the chops in the skillet and cook until light brown, about 3 minutes. Turn the chops over, reduce the heat to medium, and continue to cook until the center reaches 130 degrees (with an instant read meat thermometer), 5 to 10 minutes.
2. Transfer chops to plate, cover with foil and allow them to rest until the center reaches an internal temperature of 140-150 degrees, 5 to 10 minutes.
3. Meanwhile, add apple, onion, and 1/4 tsp. salt to the oil/drippings left in the skillet, return to medium-low heat, and cook, covered, until the onion has softened, 8-10 minutes. Stir in cider and brandy, scraping up the browned bits in the skillet. Stir in the broth and sage; bring to a simmer and cook 5 minutes.
4. Pour any pork juices accumulated on the plate into the skillet. Whisk in cream cheese and continue to cook until the sauce has thickened, about 1 minute. Remove skillet from heat. Stir in vinegar; season with salt and pepper to taste. Spoon sauce over pork to serve. Four servings.

Per serving:
Pork chops only: 330 calories; 15 g fat; 110 mg cholesterol; 0 g carbs; 44 g protein; 0 g fiber; 8 points. Sauce only: 90 calories; 2 g fat; 5 mg cholesterol; 10 g carbs; 2 g protein; 1 g fiber; 2 points.
* I substituted shallots for onions
Source: The Best Light Recipe, from the editors of Cook's Illustrated

I also made "Secret Trick 1860 Baking Powder Biscuits," from Marcy Goldman's A Passion for Baking. This was my first attempt at making homemade biscuits just for the sake of making homemade biscuits. I've made shortcake biscuits several times, which are conceptually similar, but never plain biscuits. I have a long list of things I want to make from A Passion for Baking, and decided to start with this recipe. The results? They were easy to make but were more bitter than I prefer. A shot of honey on top helped, but in my opinion, a good biscuit should be able to stand alone. I suspect the baking powder is to blame, but I am afraid the biscuits would not rise enough if I reduced it. I plan to continue my quest for a great biscuit recipe, but in the meantime, here is the recipe:

Secret Trick 1860 Baking Powder Biscuits
1 tbsp. lemon juice
3/4 cup whipping cream
2 cups all-purpose flour
1 tbsp. sugar
1/2 tsp. salt
4 1/2 tsp. baking powder
1/2 tsp. baking soda
3 tbsp. shortening
3-4 tbsp. unsalted butter, cut into pieces

1. In a measuring cup, stir whipping cream and lemon juice together; let stand a few minutes.
2. Preheat oven to 425 degrees. Stack two baking sheets together and line top sheet with parchment paper (I think you could use just one if you have Airbake double-walled baking sheets). Arrange oven rack to upper third position.
3. Whisk together flour, sugar, salt, baking powder and baking soda. Cut in butter and shortening to make a coarse, grainy mixture. Drizzle soured cream over mixture and stir lightly with a fork to blend. Turn out onto a lightly floured surface and knead 8-10 times until mixture is just rollable.
4. Pat or roll out to 1-inch thickness and cut into 2-inch disks. Place on prepared baking sheet; brush tops with milk, cream, or melted butter. Bake until golden, about 12 minutes.

Source: A Passion for Baking by Marcy Goldman

When life gives you lemons . . .

. . . make lemon bars

I know the old saying is "When life gives you lemons, make lemonade," but to be honest, lemonade just didn't sound like a good way to use the lemons life gave me (specifically a bag of big, juicy organic lemons). However, I wasn't sure exactly what I did want to make. I looked to my Luscious Lemon Desserts cookbook for inspiration, and came up with four options for my most recent poll. Although I was secretly hoping the lemon pudding cakes would win, lemon bars received the most votes.

I added lemon bars to my (overly ambitious) list of things to make this weekend . . . thank goodness my friend Amanda came over to help (and to fill me in on the tropical vacation she just returned from . . . lucky girl).

















Classic Lemon Bars
1 cup plus 2 tbsp. all-purpose flour
1 3/4 cup powdered sugar, plus additional for dusting
2 tbsp. finely grated lemon zest
pinch of salt
1 stick (1/2 cup) unsalted butter, chilled and cut into small pieces
3 large eggs
1/4 cup plus 3 tbsp. fresh lemon juice

1. Preheat oven to 350 degrees. Butter bottom and sides of 8-inch square baking pan.
2. Whisk together 1 cup of flour, 1/4 cup powdered sugar, lemon zest, and salt in a medium bowl. Cut the butter in with a pastry blender until the mixture resembles coarse crumbs. Knead dough in bowl until it begins to come together.
3. Transfer dough to prepared baking pan, press it evenly into bottom of pan. Bake for 25 minutes, or until lightly golden brown. Let cool on a wire rack while making filling.
4. Whisk together the remaining 1 1/2 cups powdered sugar, the remaining 2 tbsp. of flour, and the baking powder in a small bowl.
5. Beat the eggs with an electric mixer on high speed (in a medium bowl) for about 2 minutes, or until tripled in volume. Reduce mixer speed to low; add sugar mixture and beat until just blended, scraping down side of bowl. Add lemon juice and beat until just blended.
6. Pour the lemon mixture over the crust and bake 18 to 20 minutes, until the filling is just set in the center. Let cool in pan on wire rack.
7. Just before serving, lightly sift powdered sugar over bars and cut into 2-inch squares. Store in an airtight container.

Notes: The filling mixture will not be very solid when you pour it on top of the crust - don't worry about it! They will turn out great! Also, this recipe is a good candidate for lining the baking pan with foil (and greasing the foil) so the bars lift out easier - mine stuck to the sides of the pan.
Source: Luscious Lemon Desserts by Lori Longbotham

Beef Tortilla Soup

My last poll - "Which recipe from the Healthy Beef Cookbook should I feature next?" - resulted in a three-way tie between Beef Tortilla Soup, Bistro Beef Kabobs, and Pot Roast with Maple Sweet Potatoes and Cider Gravy. Poor Thai Noodles with Beef & Broccoli - it was left all alone with only one vote.

I've never had a poll result in a tie before, so I decided I will feature all three recipes. I chose Beef Tortilla Soup as the first, because soup sounded like a good antidote for today's snow storm. As mentioned above, this recipe is from the Healthy Beef Cookbook. If you love beef, have a freezer full of beef, eat beef occasionally, or even eat beef only rarely, you should buy this cookbook. I truly think everyone should own this book, even vegetarians. Because I think it might even make vegetarians want to eat beef (and no, I am not getting paid to say this . . . I think my seven readers are already beef eaters, and half of them have received the cookbook from me as a gift). But consider yourself warned, I'll probably continue to gush about this book throughout the next three features.

Without further adieu, here is the recipe:

Beef Tortilla Soup
1 pkg. refrigerated fully cooked boneless beef pot roast
1 tsp. olive oil
1 cup chopped onion
2 tsp. minced garlic
1 tbsp. ground cumin
1 can (15 oz.) black beans, rinsed and drained
1 can (14.5 oz.) petite diced tomatoes, undrained
1 can (14 oz.) beef broth
1 cup frozen corn
Optional: 1 tbsp. hot sauce
Optional: 2 tbsp. fresh chopped cilantro
Optional: 1/4 c. shredded reduced-fat cheddar cheese
Crunchy tortilla strips (recipe to follow)

1. Heat pot roast according to directions on package, but for half the amount of time suggested. Remove beef from package, discard gravy/juice. Shred beef with 2 forks. Set aside.

2. Heat oil in a large saucepan (or small stockpot) over medium heat. Add onion and garlic; cook 3-5 minutes or until onion is tender, stirring occasionally. Add cumin, cook and stir one minute. Stir in beef, beans, tomatoes, broth, corn (and hot sauce, if using); bring to a boil. Reduce heat; simmer 10 minutes, stirring occasionally. Add salt and pepper to taste.

3. Meanwhile, make Crunchy Tortilla Strips: Cut corn tortillas into 1/4-inch-wide strips, place in a single layer on a baking sheet and lightly mist with nonstick cooking spray. Bake 6-8 minutes at 400 degrees or until crisp.

4. Ladle soup into bowls; top each serving with cheese and tortilla strips. Garnish with cilantro, if desired (or add avocado slices if you have an avocado you need to use!).

Makes 4 servings. Per serving: Calories 405; fat 11 g; cholesterol 85 mg; fiber 10.3 g. 8 points.
This soup is an excellent source of fiber, protein, vitamins B6 and B12, iron, selenium, and zinc and is a good source of niacin.

Possible substitutions:
1. Substitute 3 cups shredded, fully cooked traditional pot roast for the packaged pot roast.
2. Substitute 2 small jalapeno peppers, seeded and thinly sliced, for the hot sauce. Cook peppers with onions and garlic.

Note: Next time, I think I'll use an additional cup of liquid - maybe more beef broth or some tomato soup or juice, or maybe a combination. Or maybe not, because it was pretty good the way it was!

Shortcut ingredients . . .









Make this soup easier to prepare than to photograph =) . . .








Note: this recipe could easily be dairy free if you omit the cheese (and it does taste good without the cheese!)

Cookbook Feature: The Food You Crave

I have recently become a fan of Ellie Kreiger, whose show "Healthy Appetite" is on the Food Network. I used to watch Paula, Giadia, and Ina religiously; now it's Ellie. Her food always looks delicious, and her emphasis is on lightened recipes and health without sacrificing that deliciousness. As much as I've come to appreciate her Food Network show, it is not nearly as wonderful as her new cookbook - The Food You Crave.

I have been stalking this book. I bought it last night, two whole days after it was released (good self-restraint, don't you think?). When I got home, I promptly flagged all the recipes I can't wait to make, and calculated the points for each. Almost every recipe in the book sounds/looks good (except the fish/seafood, but that is only because I don't eat either); I actually ran out of page flags. The layout and pictures are good, the recipes seem easy to follow, and it includes lots of tips and useful information. Chapters include:
Breakfast
Nibbles & Noshes
Soups & Sandwiches
Main & Side Salads
Pasta, Pizza & Grains
The Main Course
Sides
Desserts

I haven't decided what the first recipe I try will be, but here are some of the top contenders:
Pumpkin Pie Muffins
Grilled Zucchini Roll-Ups with Herbs & Cheese
Devilish Eggs
Beef & Mushroom Barley Soup
Savory Chinese Chicken Salad
Portobello Lasagna Rollups
Macaroni & Four Cheeses
Cowboy Steak with Coffee and Ancho Rub
Pork Medallions with Cherry Sauce
Parmesan Mashed Potatoes
Garlic Fries
Triple Chocolate Cookies

I think I better go to the grocery store and stock up. Looks like I'm going to be busy cooking this weekend!

An Exciting (Food) Day

Today was an exciting day, food-wise, at Kenzie's Kitchen. Last night, I bought Canyon Ranch Cooks, which I'll introduce you to in a separate post. I looked through it at lunch today, making notes about which recipes I plan to try first. After lunch, the FedEx guy rang the doorbell with our shipment from US Wellness Meats - pork chops, ham slices, bacon (without nitrates), chicken-apple sausage, beef tri-tip steaks, My House Salt, and raw honey. Although we (Ken, more than me) have known the founder of US Wellness Meats for a long time, this is the first time we've ordered from their website. We ordered more pork than anything else since we have our own beef in the freezer . . . but I did want to sample the tri-tips, a cut we don't have . . . and grass-fed beef has some unique health benefits (compared to grain-fed beef).


Finally, Piper and I are having a "girls night" tonight. I made her homemade dog treats (which I found at Kayte's Kitchen) and we're getting ready to watch Grey's Anatomy. (And yes. . . one of them is shaped like a crown . . . because she is a princess . . . but don't tell Ken!)

Napa Valley, Cont.

On Sunday, we continued our journey through Napa Valley. We drove from Santa Rosa to Calistoga. First stop - Sterling Vineyards (www.sterlingvineyards.com). As part of our tour, we rode the gondola up to the tour area, tasting room and shop (see view above).
We continued to St. Helena, where we had lunch at Pizzeria Tra Vigne (http://www.travignerestaurant.com/pizzaria.htm). We created our own pizza with mushrooms and pancetta - it was wonderful! After checking out some of St. Helena's great little shops, I convinced Ken to take me to the Culinary Institute of America (http://www.ciachef.edu/california/default.asp). CIA's California branch is in the historic Greystone building (see website for info). Their Spice Islands Marketplace had every cooking tool you could imagine! We just missed a cooking demonstration featuring lemon pudding cake, but I bought the Luscious Lemon Desserts cookbook so I can try it at home! I also bought an apron as a souvenir of my (very short) time spent at the CIA!
Next we visited Yountville, another culinary heaven and home of Thomas Keller's The French Laundry and Bouchon. We visited the shops inside Vintage 1870, then stopped for a snack at Bouchon Bakery - by far the best baked goods I've ever tasted (http://bouchonbakery.com/). I had a chocolate bouchon and Ken tried an apple tart - although the small treats were quite pricey, they were worth every penny! If I could ever make something half as good, I would be thrilled!
We ended the evening with dinner at John Ash & Co. at the Vinter's Inn in Santa Rosa (http://www.vintnersinn.com/dining/). This time, Ken had pork loin and I had a filet. My filet came with asparagus wrapped in fresh mozzarella and prosciutto and polenta fries. Ken's pork had an avocado topping. For dessert, we shared an "ice cream sandwich" made of a delicate sugar cookie and strawberry gelato. I also purchased a cookbook - "Cooking One on One" by John Ash. It is a beautiful book and has great recipes for many basics such as vinaigrettes, salsas, pestos, sauces, etc. It explains techniques in-depth and really is like having cooking lessons within the pages of the book.