Poppy Seed Vinaigrette

As I browsed the grocery aisle for poppy seed dressing, I discovered with horror that most of them contained High Fructose Corn Syrup as the first ingredient!  :O  One brand, however, did not contain that poisonous ingredient.  But as I read the short, simple ingredient list on the most expensive bottle of poppy seed dressing, a thought occurred: I can make this myself.

At home, I searched the Internet for a recipe.  But it took reading one recipe to remember that Ratio has a chapter about vinaigrette, and to my book I went.  Michael Ruhlman came through, and inspired me to create my own recipe for my favorite salad dressing.  Time will only tell whether this actually tastes good on salad.  :)

1/3 c. vinegar and orange juice (fill to 1/4 c. with vinegar and then to 1/3 c. with juice)
3 T. honey and 1 T. sugar, or another variation of sweetness (I had to add extra sugar because I used apple cider vinegar--which I do not recommend)
A little bit of onion powder--I don't remember measuring this
Salt to taste--Mr. Ruhlman said to use 1/4 t.
1 T. poppy seeds (this much makes a dark dressing; you could use less)
1 c. oil (I used mostly canola, but I ran out and had to add vegetable. Mr. Ruhlman says that olive oil contributes a strong flavor, so I didn't try using it.)

Whisk together everything except the oil.  While whisking continually, add the oil in a slow and thin stream until emulsion is complete.

Mr. Ruhlman says that if all the oil is added at once, it will quickly separate.  He also says that the harder the oil is whisked, the thicker the dressing will be.

This will keep for one week in the refrigerator--according to Ratio.

Apple Soda

This is a lovely alternative to lemon-lime soda for a sick person: all of the fizz without added sugar!

1 can frozen apple juice concentrate
3 cans seltzer (carbonated) water

Mix thoroughly and serve.

Broccoli-Cheese Soup

As I cooked this soup yesterday, I thought about A.  The last time I'd made the soup was when I lived with her.  In fact, the first time I made it was the day I moved in!  I'm going to make many more memories of this soup, I think, because it is so delicious and easy to prepare!

2 T. chopped onion (less if using dried flakes)
2 T. melted butter
3 T. flour
1/2 t. salt
1/4 t. black pepper
2 c. milk
1 c. shredded cheese
1 1/2 c. water
10-oz. pkg. frozen chopped broccoli
Shredded carrots (optional)

Heat water in a medium saucepan.  When it boils, add broccoli (and carrots) and cook until tender. 

Meanwhile, in a large soup pan, saute' onions in butter; then add flour, salt, and black pepper.  Cook for one minute to cook flour.  Add milk slowly, stirring constantly.  When it resembles white sauce, add cheese. 

Add broccoli and water to cheese mixture.  Serve with hot biscuits. 

Serves 6.

"Therefore having been justified by faith, we have peace with God through our Lord Jesus Christ through whom also we have obtained our introduction by faith into this grace in which we stand; and we exult in hope of the glory of God."
~Romans 5:1-2

Veggies

Lovely veggies

Best Granola

5 c. rolled oats
1 1/2 c. unsweetened coconut
3/4 c. wheat germ
3/4 c. walnuts
1/2 c. melted butter
1 c. maple syrup or honey
1/3 c. sesame or sunflower seeds (which I omitted altogether)
1 t. cinnamon
1 t. vanilla

Preheat oven to 300° F.  Mix dry ingredients in baking pan and pour liquids over.  Bake for 30 minutes, stirring halfway through.

Zucchini Bread/Muffins

3 heaping cups shredded zucchini
1 cup (2 sticks) softened butter
1 cup white sugar
1 cup brown sugar
4 eggs
4 cups whole-wheat flour
2 t. baking soda
cinnamon to taste
cloves to taste
1/2 c. walnuts

Preheat oven to 350° F.  Shred zucchini and cover.  Cream butter and sugar; add eggs.  Stir in remaining ingredients except zucchini; add zucchini last.

Spread in greased pans:
2 standard loaf pans
OR
24 muffin cups and 2 mini loaf pans

Bake in preheated oven:
Loaves: 1 hour
OR
Muffins: 20 minutes
OR
Mini loaves: 25-35 minutes

Ham and Cheese Pinwheels

2 c. flour
4 t. baking powder
1/2 t. salt
4 T. unsalted butter
3/4 c. sour milk
Butter, softened
Garlic and/or Italian seasoning
1 package Canadian-style bacon*
1 1/2 to 2 c. shredded cheddar cheese
*can use thinly-sliced ham

Preheat oven to 450° F.

Sift flour, baking powder, and salt; cut in butter until mixture resembles coarse crumbs.  Add milk all at once; stir only until dough follows fork around bowl.

Place dough on a lightly-floured surface.  (Knead in extra flour if mixture is too sticky.)  Roll into a rectangle--approximately 15" x 12".  Gently spread with soft butter; sprinkle with garlic and/or Italian seasoning.  Place Canadian bacon edge-to-edge on dough; sprinkle with cheese.

Starting at a long edge, roll dough up like cinnamon rolls.  Cut into pieces approximately 1-inch or so; place cut-side down on a paper-lined baking sheet.

Bake 10-12 minutes or until golden-brown.  Brush tops with butter and sprinkle with Parmesan cheese.  Serve warm.

Lemon-Chocolate Pinwheels

After a LONG absence in posting if not in spirit, this is K with a cookie recipe. Be forewarned, these were a bit of a pain to make. The result, however, was a delicious combination of flavors in a shortbread-like treat.

Ingredients:
3/4 cup butter, softened
1 1/3 cup sugar
1 large egg, lightly beaten
3 cups flour
1 fresh lemon
1 oz. semi-sweet baking chocolate, melted and cooled
1 Tbsp. cocoa

In large mixing bowl, cream butter and sugar until fluffy. Add egg and beat well. Gradually add flour and mix thoroughly. Dough will be crumbly. In medium bowl, mix melted chocolate and cocoa. Mix in half of plain dough. Grate zest of lemon (the yellow part of the skin) and add to other half of plain dough; add a couple squirts of the lemon's juice (to taste). On 2 large sheets of wax paper, roll out doughs to large thin rectangles. Carefully place lemon dough on top of chocolate dough (may have to reassemble a little; dough is crumbly). Start rolling doughs from long side, using wax paper as a guide and pressing together every little while. When dough is formed into log, use sharp knife to cut 1/4-in. slices. Place (and patch as necessary) on large baking sheets that have been greased and floured OR lined with baking parchment. Bake @350° F. for about 12 minutes. Cool slightly before removing from sheets.

--K

Oven-roasted Chicken and Vegetables

1 large potato
carrots
celery
frozen chopped broccoli
1 small boneless, skinless chicken breast
rosemary
black pepper
garlic powder
onion flakes
olive oil

Cut a large piece of aluminum foil.  Wash, peel if desired, and chop potato.  Peel and chop carrots, and chop celery.  Sprinkle with pepper, rosemary, garlic, and onion flakes.  Place frozen chicken breast on top.  Drizzle with olive oil.  Fold up foil to enclose.

Bake at 400° F for approximately 1 hour.  (Test chicken with meat thermometer to make certain it reaches 165° F internally.)

Serve over cooked brown rice, and top with shredded cheese.

This serves 2-3 small-appetite people, and probably 1 teen-aged boy.

Triple-Chocolate Chunk Scones

I don't know why I haven't made scones before--they are so simple!  In fact, they are very similar to biscuits in the combining part.  It is only fitting that the first post in three months should contain our blog's name in three varieties.  :)

2 c. flour
1/3 c. firmly-packed brown sugar
1 1/2 t. baking powder
1/4 t. baking soda
1/4 t. salt
1/2 c. butter
1/2 c. buttermilk
1 egg
1 1/2 t. vanilla
3 oz. bittersweet chocolate, cut into 1/2" pieces (I used semisweet chips)
3 oz. milk chocolate, cut into 1/2" pieces (I simply broke it into chunks)
3 oz. white chocolate, cut into 1/2" pieces (I used chips)

Preheat oven to 375° F.  In a large bowl, stir together flour, brown sugar, baking powder, baking soda, and salt.  Cut in butter until the mixture resembles coarse crumbs.  In a small bowl, combine buttermilk, egg, and vanilla.  Add to the flour mixture and stir to combine.  Stir in chocolate chunks until they are evenly distributed.  Using a 1/4-cup measure, drop the dough onto an un-greased baking sheet, leaving 2 inches between scones.  Bake for 20-25 minutes.

Blueberry Cheesecake (No-bake)

Graham Cracker Crust:

16-18 graham cracker squares
1/4 c. sugar
6 T. butter, melted

Crush graham crackers with a rolling pin; measure 1 1/4 c. crumbs.  Place in medium mixing bowl; stir in sugar.  Stir in melted butter and toss to thoroughly combine.

Place in a 9-inch pie plate.  Spread evenly and press to make a firm, even crust.  Bake at 375 degrees F. for 6-9 minutes or until edges are brown.  Cool completely. 
NOTE: Crust can also be chilled until firm if a completely no-bake dessert is your goal.

Cheesecake:

8 oz. cream cheese, softened
1 can sweetened condensed milk
1/4 c. lemon juice
1 t. clear vanilla

After crust is cool, blend cream cheese with milk until smooth and creamy.  Add lemon juice and mix well, then add vanilla.  Pour into crust.  Chill  until firm.  Prepare blueberry topping while cheesecake chills.

Blueberry Sauce*:

1/4 c. water
1 t. cornstarch
1 1/2 c. blueberries (frozen work well, but fresh could be used as well)
1/4 c. sugar
1/8 t. salt
2 t. lemon juice

Combine water and cornstarch in a medium saucepan.  Stir in blueberries, sugar, and salt.  Simmer 5 minutes or until blueberries cook down and the liquid is thickened, stirring occasionally.  Remove from heat and stir in lemon juice.  Cool. 

Before serving, pour blueberry sauce over cheese cake.  Do not eat while wearing white, lest you spill blueberries on yourself and stain a perfect garment.

*I might try this sauce recipe next time:
In a small saucepan combine 2 c. blueberries, 2 T. water, 1/3 to 1/2 c. sugar, 1 t. vanilla, and a dash salt.  Bring to boiling over medium heat.  Reduce heat and simmer 30 minutes or until thickened, stirring occasionally.

Ice Cream Muffins

Wow!  I can't believe I haven't posted anything all year!

2 c. softened ice cream
1 1/2 c. flour
1 T. baking powder
1 t. salt

Combine in a bowl and beat until smooth.  Fill 12 well-greased muffin cups 3/4 full.  Bake at 425° for 20-25 minutes, or until golden-brown. 

Try different flavors of ice cream!  I used vanilla and loved it, but next time I might try cookies 'n' cream.