Cauliflower, The Royal Vegetable

Posted by deliciousonadollar in Carolyn's Originals, Side Dish, Vegetables and tagged with , ,

How many of you grew up eating ( or not eating) that white vegetable that looked so bland and had a cabbagey taste?  Me, too!  Definitely, not one of my favorites.  Until one day in the cafeteria at work I met Cauliflower au Gratin bathed in a cheesy sauce, with a crunchy crumb topping. AHHH!  That’s more like it.  I fell in love, and became determined to learn how to make it.

Did you know that cauliflower actually has aristocratic roots?  It was first popularized in the Royal Court of France, when Countess Jeanne du Barry, mistress of King Louis, XV, became enamored with it.  On restaurant menus any dish which features cauliflower may be called “du Barry” in her honor.

Like many nobles, cauliflower can be rather fussy.  It gets easily “sunburned” while still growing in the garden, unless the farmer ties the leaves of each individual crown to cover and shield it from the sun, lest it become yellowed.  Once harvested, however, it is less fussy. Easily prepared in a variety of ways, cauliflower can be dressed plain, or fancy to bring out its sophisticated flavor.

Not to be overlooked, is the nutrient value of cauliflower.  It is loaded with a cancer-fighting chemical which can help destroy cancer cells.  Add to that it is low in calories, high in fiber, and contains healthy amounts of vitamins C and K.  All excellent reasons to learn to love cauliflower if you don’t already.  Perhaps I can entice you with my recipe for Cauliflower Au Gratin, which follows in the next post.

The Life of a Computer

Posted by deliciousonadollar in Uncategorized and tagged with ,

It seems to me that there are a lot of similarities between life itself and computers.  Life happens, as the saying goes;  meaning that things do not always go smoothly.  Unexpected occurances happen…..sometimes for the good, but often times not so good.  And so we must adjust our plans, our moods, even our way of life, sometimes.  Likewise computers can throw you a curve, just when it is most inconvenient.

The computer that I use to write this blog has a few years on it, and is used jointly by me and my husband.  Last weekend it CRASHED, sending us both into a panic.  After much agonizing over what to do, Mr. D., being the guru that he is, was able to get it running again, but we feel that it is probably temporary.  So I will be shopping for a new computer….just for me….where I can carry on with my blogging.

I will continue to post new blogs as long as this baby keeps running, but there may be some days with no new posts, as I get a new one up and running.  So I ask for your patience and understanding, while I try to smooth out the bumps in the road. 

If you have experienced any kind of similar situation,  I would love to hear about how you coped.  Thanks, Carolyn

Roast Beets with Goat Cheese Salad

Posted by deliciousonadollar in Appetizers, Carolyn's Originals, Salads, Side Dish, Vegetables and tagged with , , ,

Beets are one of those vegetables that I never used to cook because I didn’t know how to prepare them to make them tasty and interesting.  Then one evening while having dinner out in celebration of my husband’s birthday, our waiter described the chef’s special salad of the day.  It consisted of  roasted beets on baby greens with goat cheese.  It sounded interesting, but neither one of us was willing to venture out and order a whole one, so we compromised and ordered one, which we shared.  BIG MISTAKE!  We were racing each other in our efforts to have the largest portion.  Right then and there I knew I had to find a way to replicate that salad. 

I experimented with several ways to roast the beets, one being to wrap an unpeeled beet ( or beets) in foil, drizzled  with a little olive oil, and bake for about an hour.  Then cool slightly, peel, and proceed with your recipe.  I am not fond of this method, because it adds to the time spent preparing the dish.  I prefer the following method of preparation instead.

  1. Peel about 4 medium beets and cut each in half.  Then cut into 1/2 inch wedges.
  2. Drizzle with 1 tablespoon olive oil.  I like to use a seasoned/flavored olive oil, like one used for dipping bread.
  3. Season with salt, pepper, and a little garlic powder.
  4. Toss all together so beets are lightly coated. then spread in a single layer on a baking sheet or shallow baking dish, coated with no-stick cooking spray.
  5. Roast at 450 degrees, stirring once or twice, until crisp tender,  about 35 minutes.

At this point you could serve these beets hot as a side dish, and they are delicious as is:  lightly browned on the edges, and already seasoned; or use them in the salad.

Once cooled, transfer to a bowl; toss with 4 chopped scallions and 2 teaspoons lemon juice.

To assemble the salad,  place a serving of mixed baby greens on each of 4 – 6 serving plates. 

Drizzle with a little of the seasoned olive oil used to season the beets, then top with the beets, and lastly top with crumbled goat cheese.  Feta cheese is also a good substitute for the goat cheese.

Chocolate Peanut Butter Cup Cookies

Posted by deliciousonadollar in Bars and Cookies and tagged with , , , ,

OMG, I think these are the BEST chocolate cookies I have ever made!  Warm from the oven Mr.D and I ate a total of six.  Of course, as I have previously stated chocolate is my absolute favorite in any kind of dessert.  With these the addition of chunks of Peanut Butter Cup candy takes them well over the top.  The cookies are a generous size, moist and chewy, and very rich. 

The recipe predicts a yield of 16 large cookies, but I used a smaller cookie scoop, and got a total of 30 cookies that were still good sized.  Plus my conscience  is more forgiving if I have more than one of these.

Before you begin, place the peanut cup candies in the freezer for about 30 minutes.  This will make chopping them easier, and helps keep them intact while mixing into the dough.  You will need about 2 cups, chopped.

Preheat oven to 350 degrees.  Grease 2 large baking sheets or line with parchment paper.

  • 1 bag mini Peanut Butter Cup candies
  • 1 1/2 cups flour, plus additional 2 tablespoons
  • 6 tablespoons cocoa
  • 1/2 teaspoon baking soda
  •  1/2 teaspoon salt
  • 3/4 stick butter (6T) at room temperature
  • 1/4 cup plus 2 tablespoons creamy peanut butter
  • 1/2 sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 2 tablespoons milk
  1. Whisk together dry ingredients. ( flour through salt)
  2. Combine butter, peanut butter, sugar and brown sugar.  Beat at medium speed till light and fluffy. (1-2 min.)
  3. Add in egg, vanilla and milk. Blend till smooth.  ( I felt that my dough need 1 more tablespoon of milk)
  4. Mix in dry ingredients just to incorporate.
  5.  Fold in 1 1/2 cups coarsely chopped peanut butter cup candies.

Use a large cookie scoop and drop mounds of dough 2–3 inches apart.  Gently press a few pieces of candy into tops of dough balls. 

Bake 12 – 14 minutes.  (They may seem too soft coming from the oven, but they will set up as they cool.) Do not over bake them!

Let cool about 10 minutes, then transfer to a wire cooling rack to finish cooling.    Store airtight.

Source:  Annies Eats

Mexican Fiesta Chicken

Posted by deliciousonadollar in Main Dish and tagged with , , ,

Tomorrow  being Cinco de Mayo I thought you might enjoy this colorful and tasty recipe.  In case you were wondering  what to have for dinner  there’s still plenty of time to prepare a festive meal in honor of this Mexican holiday, with ingredients you probably already have in your kitchen. 

  • 8 chicken drumsticks or 4 chicken thighs (about 1 1/2 pounds total)
  • 2 tablespoons cooking oil
  • 1   12oz. jar chunky red salsa
  • 1/2 cup shredded Monterey Jack cheese
  • 1/2 cup tortilla corn chips
  1. Rinse the chicken pieces. and pat dry with paper towels.
  2. In a 10-inch skillet cook the chicken in hot cooking oil, uncovered, over medium heat for about 10 minutes or until chicken is light brown, turning occasionally so chicken browns evenly.  Drain off the fat.
  3. Pour the salsa over the chicken in the skillet.  Reduce the heat; cover and simmer for 35-40 minutes or until chicken is tender enough to be easily pierced with a fork.
  4. Transfer the chicken and salsa sauce to a serving platter.  Sprinkle with the cheese.  Serve with the tortilla chips tucked in among the chicken pieces for a nice presentation.

I like to serve this dish with Spanish Rice, guacamole, and additional tortilla chips on the side.

Source:  This clipping has been mounted in my recipe notebook for many years.  I do not remember where it came from.

Honey Bars

Posted by deliciousonadollar in Bars and Cookies and tagged with , ,

Having made these bars several times over the past few months, I can vouch for their popularity, and delicious combination of flavors.  They have become my go-to recipe for when I or my husband need to contribute something to a pot-luck event.  We always get asked for the recipe.  Try them—and they just might become your new favorite bar cookie, too.

Dough

  • 2 cups plus 1 tablespoon all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • 3/4 cup vegetable oil
  • 1/4 cup honey   (hint:  measure the oil in a 1 cup measure, add the honey, then pour both out together, and the honey will slide right out.)
  • 1 cup sugar
  • 1 egg

Glaze

  • 1 cup confectioners’ sugar
  • 2 tablespoons mayonnaise
  • 1 tablespoon water
  • 1 teaspoon vanilla extract

Preheat the oven to 350 degrees and lightly grease a 10” x 15” jelly roll pan.

  1. Whisk the flour, baking soda, salt, and cinnamon together in a bowl and set aside.
  2. With an electric mixer, combine the oil, honey, sugar, and egg until well blended.
  3. Add the dry ingredients and mix until they’re incorporated.
  4. Press the dough evenly into the prepared pan (grease your hand first, then pat the dough into place).

      5.  Bake for 16-18 minutes, until the top of the center looks dry.  The bars will puff up, then fall a bit when they come out of the oven; this is how they should be.

      6.  While the bars are baking, make the glaze.  Mix all the glaze ingredients together.  When the bars come out of the oven pour the glaze over the top and spread evenly.   An off-set spatula or pastry brush will help with this.

      A note here:  Yes, the glaze really does contain mayonnaise, and nothing else will do to get that unique flavor.  If you must use a vegan version, canola, soyannaise, or Miracle Whip will do, but do not leave it out, and substitute something else.

Cool for 15-20 minutes before cutting into squares. ( 6 rows down by 9 rows across).  You can trim the outer 1/2” all the way around the pan to get a more uniform result.  Yield;  54 squares plus trimmings.

Source:  The Baking Sheet from King Arthur

Bacon-Date Scones with Orange Marmalade Glaze

Posted by deliciousonadollar in Breakfast, Brunch and tagged with , , , ,

A very close friend of mine who happens to be English, first intoduced me to scones, which she bakes frequently.  A visit to her home for “a cuppa’ always included freshly baked scones, warm from the oven, and falling apart tender.  They were served with some of her homemade jam and butter.  These were as comforting as comfort food can get.

I made myself a promise that I would learn to bake scones, too; and I did.

Over the years I have experimented with various flavor combinations,  some of which I plan to share with you in the future.  The recipe I have for you today, however, is one I found recently in the Pillsbury Bakeoff 100 Winning Recipes booklet.  I made a minor modification from the original recipe as published.  I baked them on a Saturday morning, and Mr. D., my husband. ate three of them warm from the oven with his coffee; ( and I ate two,  HA!)

The sweetness of dates coupled with the smokey saltiness of bacon and hint of orange work so well together.  I’m sure you will want to try them.  They are very easy to make, but as with all scones, remember to handle the dough as minimally as possible for the most tender outcome.

Bacon-Date Scones with Orange Maramlade Glaze

  • 2 1/4 cups all purpose flour
  • 1/3 cup sugar
  • 1 tablespoon grated orange zest
  • 4 teaspoons baking powder
  • 6 tablespoons cold butter
  • 1/2 cup chopped precooked bacon
  • 1/2 cup chopped pitted dates
  • 1/2 cup chopped walnuts
  • 3/4 cup whipping cream
  • 1 egg

Preheat oven to 400 degrees.  Line 2 cookie sheets with parchment paper, or spray with no-stick cooking spray. 

  1. In a large bowl, combine flour, sugar, orange zest and baking powder; mix well.  Using pastry blender or fork, cut in 6 tablespoons butter until mixture looks like coarse crumbs.
  2. In a small bowl, stir together bacon, dates and nuts.  Stir 1 cup of this mixture into the flour mixture; set aside the remaining bacon mixture.  Make a well in center of flour mixture.  In another small bowl, lightly beat cream and egg together with wire whisk.  Pour into well of flour mixture.  Stir with fork until flour mixture is moistened.  Gently form into 2 balls.
  3. Place one ball on each cookie sheet, and pat them into  8-inch rounds.  Using a knife dipped into flour, cut each round into 8 wedges; do not separate.  Sprinkle top of each round with remaining bacon mixture, pressing lightly into dough.
  4. Bake 14 to 16 minutes or until edges are light golden brown.

Glaze

  • 1/2 cup Orange Marmalade
  • 2 tablespoons butter

In small microwavable bowl, microwave glaze ingredients on High 20 – 30 seconds or until melted, stirring until smooth.  Spread glaze evenly over the 2 rounds.  Carefully separate into 16 wedges.  Serve warm.      Store any leftovers tightly covered.  May be reheated in microwave briefly to enjoy later.

     

Salted Butterscotch Blondies

Posted by deliciousonadollar in Bars and Cookies and tagged with , ,

I’m not much on Blondies.  Chocolate is always my first choice in desserts of any kind.  However I came across this recipe a short time ago, and just had to try it, mainly because of the addition of salt on top.  Salt and caramel, salt and butterscotch;  this combination a getting a lot of attention lately.  After making these squares, I can definitely see why.  To sum it up in one word:  HEAVENLY!

OK people,  I’ll try to be more specific.  They are chewy, buttery, melt in your mouth, and can’t-wait-for-another-one-good.  The addition of that little bit of salt on top is a suprise, yet seems so right paired with the sweetness of the butterscotch.  If, for dietary reasons you need to leave off the salt,  these squares will still be wonderful, so don’t let that stop you from making them.  Without further ado, here is the recipe.

Salted Butterscotch Blondies

  • 1/2 cup (1 stick) butter
  • 2 cups dark brown sugar
  • 1/2 teaspoon Kosher salt
  • 1 teaspoon baking powder
  • 1 teaspoon Vanilla flavoring
  • 1 teaspoon Butter flavoring
  • 1 1/2 cup all-purpose flour
  • 3 eggs, lightly beaten
  • 12 oz. bag butterscotch chips
  • 1/4 teaspoon sea salt

Preheat oven to 350 degrees.   Grease well a 9 x 13 inch baking pan.

Melt butter and pour into a large mixing bowl.  Stir in brown sugar, Kosher salt, baking powder vanilla and butter flavorings.  Mix until well combined.

Stir in flour and mix well, then the lightly beaten eggs.  Stir until thoroughly combined.  Lastly stir in the butterscotch chips.

Pour batter into prepared pan, spreading evenly.  Sprinkle sea salt on top.  Bake for 30-35 minutes until golden and edges are a little brown.  Do not overbake!  Cool completely before cutting into squares. 

Yield:  24 squares

        

Source:  Bake at 350, and King Arthur’s Baking Companion

Chicken Provencale

Posted by deliciousonadollar in Main Dish and tagged with , , , , ,

This is a wonderful one-dish meal that I came across several years ago.  I prepare if rather often, because it is easy, very tasty, and makes enough for a second meal.  The ingredients are ones you probably already have in your storage pantry.  It contains all the food groups recommended for a well-balanced meal, especially if served with a side salad and a crusty  bread to soak up all the juices.

I have served this entree when I entertain, and people always comment on the tender chicken and flavorful beans.  Any leftovers reheated seem to taste even better because all the seasonings have more time to “marry’.

Chicken Provencale

  • 1 broiler/fryer chicken, cut up; or any combination of chicken parts to equal 3-4 pounds
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 can ( 15 1/2 oz.) Great Northern beans
  • 1 can (15 1/2 oz.) Black beans, both cans rinsed and drained
  • 1can  (28 oz.) diced tomatoes, undrained
  • 3 medium carrots, sliced about 1/4 inch thick
  • 1 tablespoon instant chicken bouillon
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon pepper

In a large skillet, brown the chicken in oil, a few pieces at a time.  Do not crowd the pan as the chicken will not brown nicely.  Remove to a platter and set aside.

Saute onion and garlic in drippings remaining in skillet until transparent.  Stir in remaining ingredients.  Spoon into a large baking dish. 

Arrange chicken pieces on top.  Cover and bake at 350 degrees for 65-75 minutes or until chicken juices run clear.

Pizza Dough

Posted by deliciousonadollar in Bread, Rolls, Uncategorized and tagged with ,

With this easy and delicious recipe, pizza will quickly become an often-served meal in your home.  If you prefer, you can replace the whole wheat flour with regular bread flour.  I depend on my bread machine to make my yeast doughs, but of course you can make it in the traditional mix and knead method if you prefer.

  • 1 1/3 cups water
  • 1 1/2 tablespoons olive oil
  • 3/4 teaspoons salt
  • 2 teaspoons dried oregano, optional
  • 1 teaspoon pizza dough flavoring, from King Arthur Flour
  • 2 cups white whole wheat flour
  • 2 cups bread flour
  • 2 teaspoons yeast

1.  Place ingredients in pan of dough machine in the order recommended by your machine. 

2.  Set for DOUGH cycle, and press START.

3.  At end of cycle, remove dough from the machine and roll into 1 or 2 pizza pan-sized circles.  Place on lightly oiled pizza pan and turn any excess dough under itself to form a high crust.  Cover and let rise for about 30 minutes. 

4.  Spread with desired sauce and toppings.  Place in preheated 400 degree oven and bake for 25-30 minutes.

5.  Alternately, you may divide the dough into 2 balls, wrap in plastic wrap and foil, and freeze for later use.

 

Source:  Slightly adapted from The Big Book of Bread Machine Recipes