Pumpkin Pie (with Trader Joe's Shelf Stable Whipping Cream)

To contact us Click HERE
Pumpkin Pie
Happy Thanksgiving! I still can't believe it's already Thanksgiving and the whole holiday season. Has this year been flying by? I think it's on overdrive or something.

Here is a simple Pumpkin Pie recipe. It's adapted from the Libby recipe on the can, but I used some brown sugar and extra yolk.

I topped it with this new Trader Joe's product. It is ultra pasteurized whipping cream. You can keep it on the shelf until you need it (refrigerate for at least 6 hours before use). It contains cream and carrageenan so it's been prepared for shelf stable-ness (sure, that's a word). I whipped it by hand at Friendsgiving (with some super fine sugar and vanilla), and it takes longer to whip than regular cream. The Kitchn has this review of the $1.29 product...I'm definitely going to keep some in the fridge in case I run out of regular cream.

Recipe:
Pie Crust (for one 9" pie crust)
1 1/4 c all-purpose flour
1/4 t salt
1 t sugar
4 ounces/1 stick butter
3 to 4 T ice water

Using your fingers, quickly cut in butter until the mixture has the consistency of wet sand. Add water until dough just holds together. How much water you use can depend on the humidity in the air. Form into a disc, wrap in plastic wrap and refrigerate for 1 hour. Then roll out as needed for your pie.

Pie:
1/2 cup brown sugar
1/4 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 teaspoons Trader Joe's Pumpkin Spice
2 large eggs
1 egg yolk
1 can (15 oz.) pumpkin puree (NOT the pumpkin pie mix)
1 can (12 fl. oz.) evaporated milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell

Prep: Preheat oven to 425° F oven.
1. Combine sugar, cinnamon, salt, ginger and cloves in small bowl.
2. In a large bowl, whisk eggs together.
3. Stir in pumpkin and sugar-spice mixture into large bowl with eggs.
4. Gradually stir in evaporated milk.
5. Pour mixture into unbaked pie shell. Put pie on a cookie sheet for easy transport into oven.
6. Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean.
7. Cool on wire rack for 2 hours. Serve immediately or refrigerate.
8. Top with whipped cream before serving.

Happy Valentine's Day!

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Yeah, I know. Nothing says Valentine’s Day like Barley Kale Salad!  I did have visions of posting cookies,cupcakes or something else sweet and gooey, but after thinking aboutValentine’s Day as the day to celebrate love, instead of a day to gorge onsweets, I decided to take a different path.  The love of my life, the one I’ve been married to foralmost 20 years, has been battling high cholesterol for most of his adult life.I’ve made changes in what we eat to help with his cholesterol, so we are now eating more fish,whole grains and good fats, and less meat, white flour and saturated fats.  Some weeks are better than others, buton the whole we have been making progress, and his numbers have been lookinggood!
So, with my Valentine in mind, I decided to share my friendBeth’s Barley and Kale salad.  Beth served this salad to go with my beans, and barbequed tri-tip for acamping trip last June (We eat really well on our camping trips!).   I made her salad this Sunday, so Lesand I could bring it for lunch during week.  I packed Les some for his lunch Monday, and as I was sittingdown to eat my bowl, I received a text from him saying he really liked thesalad, and he hoped there was more for Tuesday.   Awh, how sweet! I’m glad he liked it!
Barley and Kale salad is low fat, tasty and filling.  The dressing adds a tartness thatblends nicely with the kale, the edamame adds a nice amount of protein, and the cranberries are just plain yummy.  Happy Valentine’s Day!  
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Barley Kale SaladPrintable Recipe 1 10-ounce bunch Lacinato (dinosaur kale), washed, leavestrimmed from stem and chopped½ cup chopped parsley, one bunch½ cup chopped red onion½ cup good quality balsamic vinegarJuice of two lemons½ teaspoon kosher saltGenerous grinding of freshly ground black pepper3 cups cooked barley2 cups shelled edamame½ cup dried cranberries
In a large bowl, combine the choppedkale, parsley and red onion.  In a small bowl, whisk together the balsamicvinegar, lemon juice, salt and black pepper. Add the vinegar mixture to thekale and toss together.  Stir the barley, edamame and cranberries into thekale mixture. Taste, and add salt and pepper if needed.  Refrigerate for 1hour to let the flavors combine. Serve.

Poached Pear and Tapenade Sandwiches

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We are now one week past Thanksgiving. All of my leftovers have been consumed (or never will be), and I’m happy to have them gone. As much as I love the Thanksgiving meal, I don’t usually want to eat any leftovers past the Saturday of Thanksgiving weekend. By Sunday, I’m ready for something completely different. I want something light and fresh. This Poached Pear and Tapenade Sandwich satisfied my craving for something different.

I had a similar sandwich when I attended a meeting up in San Francisco, except the sandwich there had fresh figs in it. By the time I went to recreate the sandwich, there were no fresh figs in the market. I wasn’t going to let a missing ingredient stop me, so I substituted poached pears for the figs, and I’m glad I did. I actually liked the poached pears better than the figs.

The sandwich is the perfect combination of salty and sweet with the fresh mozzarella adding a delicious creaminess. The arugula was my addition. I added it not only for color, but also for its peppery depth.

To make this sandwich for a crowd, you can slice the baguette open and fill it up, or you can cut the baguette into slices and layer the toppings on the bread for a great appetizer.

Poached Pear and Tapenade Sandwiches
Printable Recipe
1 baguette, sliced in half lengthwise
Tapenade (recipe follows)
Poached pears (recipe follows)
16 ounces fresh mozzarella, sliced
1 ½ cups arugula

To assemble the sandwiches, spread a generous amount of the tapenade on the bottom half of the sliced baguette. Add the sliced mozzarella, poached pears and arugula. Place the top of the baguette over the sandwich filling and slice crosswise into single serving sized sandwiches.

Tapenade
2 cups kalamata olives
2 teaspoons fresh thyme, chopped
2 garlic cloves, chopped
¼ cup extra virgin olive oil
freshly ground pepper

In the bowl of a food processor, add the olives, thyme, garlic and process until the olives are finely chopped. Add the olive oil and process until smooth.

Poached Pears
adapted from epicurious.com
4 pears, peeled, cored and sliced ½ thick
1 ½ cups red wine
¾ cup granulated sugar
¼ cup honey
2 tablespoons lemon juice
2 teaspoons vanilla
1 teaspoon cinnamon

In a medium saucepan, bring the wine, sugar, honey, lemon juice, vanilla and cinnamon to a boil, add the pears and cook until softened, about 20-25 minutes. Cool completely.

Book Review: Kitchenability 101 - The College Student's Guide to Easy, Healthy, and Delicious Food

To contact us Click HERE
You have spent the last decade or more trying to save money and prepare your child for college.  You have taken them shopping for the basic things that they will need to survive during their first year away from home.  But if you think that you have all of the bases covered, you need to check out Kitchenability 101:  The College Student's Guide to Easy, Healthy, and Delicious Food by Nisa Burns.

This book includes 65 easy, affordable, and healthy recipes designed with high school and college students in mind.  The book offers personal and practical advice to improve your student's abilities in the kitchen.  It helps students discover the satisfaction of cooking on a budget for themselves and for their friends.

Author Nisa Burns is a culinary graduate of the Art Institute of Virginia Beach and CEO of Kitchenability, Inc.  Her company was founded with the goal of giving students the confidence and skills to make easy, healthy, and delicious foods suited to their lifestyles.  Burns contends that if colleges had a mandatory introduction to cooking class, more students would become lifelong healthy eaters.

The book begins with a wealth of information devoted to setting up a basic, working kitchen designed for the students specific living accommodations.  Author Burns includes sections on dorm room essentials, must-have utensils, and basic pantry staples.  She also provides QR codes that point the reader to her instructional videos where she provides information from basic cooking techniques to shopping advice.  Here is one example of these videos:  how to cut an onion and stretching your budget by shopping at a farmer's market.  Kitchenability is divided into several chapters with a multitude of fundamental recipes that help students gain confidence as they develop their culinary skills.  

As part of our review, we prepared two dishes:  Creamy Hummus Dip and Bananas Foster.  The hummus was very easy to make.  Within 5 minutes we had fresh homemade hummus that tasted better than the brand that we usually buy at the store.  The author's suggestion of adding sun dried tomatoes to the mix would make this recipe even better.  This was a simple, fundamental recipe that can serve as a quick and easy snack or a building block for a more complex dish.  Next, we tried Bananas Foster another classic recipe that was easy and affordable to prepare. This dish has a long history and was first prepared back in the early 1950s at Brennan's Restaurant in New Orleans.  This was a great tasting, simple dessert that we put together in a matter of minutes.  Overall, Kitchenability 101 provides the essentials for college students to explore and develop their culinary skills.  In her debut effort, Author Nisa Burns has provided an outstanding collection of healthy, easy, economic, and fun recipes for students to explore.  We give Kitchenability 4 out of 5 stars.

Jackie Kennedy's Beef Stroganoff Recipe

To contact us Click HERE
If you're looking for something to make for dinner on election night, we recommend this one direct from Camelot. You can fill up the slow cooker before you head out to the polls on Tuesday and by the time the election results begin to trickle in, you will be enjoying one of Jackie's best recipes.

From Holiday Slow Cooker by Jonnie Downing....

Was there anything this amazing woman wasn't good at?  Try the first lady's delicious beef stroganoff recipe and judge for yourself.  While this version is modified for the slow cooker, you'll still need to do some prep work.  It's worth it.

Ingredients:
2 pounds top sirloin, trimmed of fat and cut into 2-inch strips
1/4 tspn salt
1/4 tspn pepper
1/4 cup grated yellow onion 
1 1/2 cups sliced baby portabello mushrooms
2 cups beef broth
1 tbsp tomato paste
1 tspn onion powder
egg noodles, for serving
1/2 cup sour cream

Preparation:

1. Spray the inside of the slow cooker with cooking spray.
2. Season the beef strips with the salt and pepper and place in the slow cooker.
3. Lightly saute the onions. 
4. Add the onion, mushrooms, broth, tomato paste, and onion powder.  Cover and cook on low for 10 hours, until the beef is tender.
5. Shortly before serving time, cook the noodles according to the package directions.  While they are cooking, mix the sour cream into the meat mixture in the slow cooker.  Taste and adjust seasoning with salt and pepper, as needed.
6. Serve the hot stroganoff over the noodles. 

Russia  [ print this recipe for Jackie Kennedy's Beef Stroganoff ]

Mary's Promenade on the Peninsula 5K - Rollings Hills Estates

To contact us Click HERE


A few Sundays ago (October 14, 2012), I woke up and looked at my Google calendar. Earlier, I noted that a local 5K was happening, but never signed up. That morning, I decided to just do it!

The race is called Mary's Promenade on the Peninsula 5K Run/Walk to benefit the YWCA Harbor Area & South Bay, and the Myotonic Dystrophy Foundation (MDF). Mary's family lovingly spoke of her, and I believe gathering so many people together to honor and raise funds in a tremendous effort. I hope they raised a lot of money for services and research!

Palos Verdes, Palos Verdes Estates, and Rolling Hills are hills in the South Bay area of Los Angeles. Amazing views of the ocean as well as the city below. It is a lovely place to live with horse trails, and top ranked schools...and top real estate prices. For sure I'll never be able to live there, but it is great place to visit. :) For this race, the Rolling Hills were freaking LITERAL. As a "beginning" runner (um, for the last three years), I found the course really tough. Seems like the whole thing was kinda uphill!

My time was turtle slow, but I finished, and that's what counts!

P.S. If you want to start running/jogging, I love the Get Running App from Splendid Things (available for iPhone and Android). I wrote about it here. I don't work for them or get anything for this recommendation. I just really like this app - I used it a few years ago, and just recently used it again to get myself back into running. My friends have also used it and found it really encouraging and helpful!

Pumpkin Pie (with Trader Joe's Shelf Stable Whipping Cream)

To contact us Click HERE
Pumpkin Pie
Happy Thanksgiving! I still can't believe it's already Thanksgiving and the whole holiday season. Has this year been flying by? I think it's on overdrive or something.

Here is a simple Pumpkin Pie recipe. It's adapted from the Libby recipe on the can, but I used some brown sugar and extra yolk.

I topped it with this new Trader Joe's product. It is ultra pasteurized whipping cream. You can keep it on the shelf until you need it (refrigerate for at least 6 hours before use). It contains cream and carrageenan so it's been prepared for shelf stable-ness (sure, that's a word). I whipped it by hand at Friendsgiving (with some super fine sugar and vanilla), and it takes longer to whip than regular cream. The Kitchn has this review of the $1.29 product...I'm definitely going to keep some in the fridge in case I run out of regular cream.

Recipe:
Pie Crust (for one 9" pie crust)
1 1/4 c all-purpose flour
1/4 t salt
1 t sugar
4 ounces/1 stick butter
3 to 4 T ice water

Using your fingers, quickly cut in butter until the mixture has the consistency of wet sand. Add water until dough just holds together. How much water you use can depend on the humidity in the air. Form into a disc, wrap in plastic wrap and refrigerate for 1 hour. Then roll out as needed for your pie.

Pie:
1/2 cup brown sugar
1/4 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 teaspoons Trader Joe's Pumpkin Spice
2 large eggs
1 egg yolk
1 can (15 oz.) pumpkin puree (NOT the pumpkin pie mix)
1 can (12 fl. oz.) evaporated milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell

Prep: Preheat oven to 425° F oven.
1. Combine sugar, cinnamon, salt, ginger and cloves in small bowl.
2. In a large bowl, whisk eggs together.
3. Stir in pumpkin and sugar-spice mixture into large bowl with eggs.
4. Gradually stir in evaporated milk.
5. Pour mixture into unbaked pie shell. Put pie on a cookie sheet for easy transport into oven.
6. Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean.
7. Cool on wire rack for 2 hours. Serve immediately or refrigerate.
8. Top with whipped cream before serving.

Book Review: Kitchenability 101 - The College Student's Guide to Easy, Healthy, and Delicious Food

To contact us Click HERE
You have spent the last decade or more trying to save money and prepare your child for college.  You have taken them shopping for the basic things that they will need to survive during their first year away from home.  But if you think that you have all of the bases covered, you need to check out Kitchenability 101:  The College Student's Guide to Easy, Healthy, and Delicious Food by Nisa Burns.

This book includes 65 easy, affordable, and healthy recipes designed with high school and college students in mind.  The book offers personal and practical advice to improve your student's abilities in the kitchen.  It helps students discover the satisfaction of cooking on a budget for themselves and for their friends.

Author Nisa Burns is a culinary graduate of the Art Institute of Virginia Beach and CEO of Kitchenability, Inc.  Her company was founded with the goal of giving students the confidence and skills to make easy, healthy, and delicious foods suited to their lifestyles.  Burns contends that if colleges had a mandatory introduction to cooking class, more students would become lifelong healthy eaters.

The book begins with a wealth of information devoted to setting up a basic, working kitchen designed for the students specific living accommodations.  Author Burns includes sections on dorm room essentials, must-have utensils, and basic pantry staples.  She also provides QR codes that point the reader to her instructional videos where she provides information from basic cooking techniques to shopping advice.  Here is one example of these videos:  how to cut an onion and stretching your budget by shopping at a farmer's market.  Kitchenability is divided into several chapters with a multitude of fundamental recipes that help students gain confidence as they develop their culinary skills.  

As part of our review, we prepared two dishes:  Creamy Hummus Dip and Bananas Foster.  The hummus was very easy to make.  Within 5 minutes we had fresh homemade hummus that tasted better than the brand that we usually buy at the store.  The author's suggestion of adding sun dried tomatoes to the mix would make this recipe even better.  This was a simple, fundamental recipe that can serve as a quick and easy snack or a building block for a more complex dish.  Next, we tried Bananas Foster another classic recipe that was easy and affordable to prepare. This dish has a long history and was first prepared back in the early 1950s at Brennan's Restaurant in New Orleans.  This was a great tasting, simple dessert that we put together in a matter of minutes.  Overall, Kitchenability 101 provides the essentials for college students to explore and develop their culinary skills.  In her debut effort, Author Nisa Burns has provided an outstanding collection of healthy, easy, economic, and fun recipes for students to explore.  We give Kitchenability 4 out of 5 stars.

Jackie Kennedy's Beef Stroganoff Recipe

To contact us Click HERE
If you're looking for something to make for dinner on election night, we recommend this one direct from Camelot. You can fill up the slow cooker before you head out to the polls on Tuesday and by the time the election results begin to trickle in, you will be enjoying one of Jackie's best recipes.

From Holiday Slow Cooker by Jonnie Downing....

Was there anything this amazing woman wasn't good at?  Try the first lady's delicious beef stroganoff recipe and judge for yourself.  While this version is modified for the slow cooker, you'll still need to do some prep work.  It's worth it.

Ingredients:
2 pounds top sirloin, trimmed of fat and cut into 2-inch strips
1/4 tspn salt
1/4 tspn pepper
1/4 cup grated yellow onion 
1 1/2 cups sliced baby portabello mushrooms
2 cups beef broth
1 tbsp tomato paste
1 tspn onion powder
egg noodles, for serving
1/2 cup sour cream

Preparation:

1. Spray the inside of the slow cooker with cooking spray.
2. Season the beef strips with the salt and pepper and place in the slow cooker.
3. Lightly saute the onions. 
4. Add the onion, mushrooms, broth, tomato paste, and onion powder.  Cover and cook on low for 10 hours, until the beef is tender.
5. Shortly before serving time, cook the noodles according to the package directions.  While they are cooking, mix the sour cream into the meat mixture in the slow cooker.  Taste and adjust seasoning with salt and pepper, as needed.
6. Serve the hot stroganoff over the noodles. 

Russia  [ print this recipe for Jackie Kennedy's Beef Stroganoff ]

Planter's NUT-rition Energy Mix-Berry Nut and Chocolate Milk Cupcakes with Creamy Peanut Butter Frosting

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Living the Gourmet is pleased to introduce Planter's NUTrition Berry Mix Peanut Butter.  Justwhen you thought peanut butter couldn't get any better, our friends at Planter’s roll out a new and deliciousproduct.  Once again, Living the Gourmet was given the opportunity to test out NUTrition Berry Mix, which takes peanut butter to a wholenew level, with a wholesome blend of cranberries and chopped peanuts in a thickroasted peanut butter. 
Planet’s Berry Mix NUTrition is made with adults in mind.  Nutrition dense with 5 essential vitamins andminerals backed by 6 grams of protein, Planet’s Berry Mix is an excellent source ofenergy. 
The next time you need to make a pantryrun for peanut butter, make sure to pick up NUTrition!
Now for Chocolate Milk Cupcakes with Creamy Peanut Butter Frosting!

Ingredients:
1 cup flour 1 cup sugar1 tsp. baking powder¼ tsp. salt4 tablespoons butter1 egg1 tsp. vanilla½ cup chocolate milk
Preheat Oven 350 degrees:
In a medium size bowl sift together the flour, baking powderand the salt and set aside.
Using an electric mixer cream together the vanilla and thebutter until creamy, gradually add the sugar to this mixture whilecreaming.  Add the egg and continue tomix.
Gradually add the chocolate milk and flour mixturealternating, while continuing to blend.
Place in cup cake holders or well buttered cupcake tins.
Bake 20-25 minutes or until toothpick test comes outclean.  Baking time also depends on thesize of the cupcakes.
~ Creamy Peanut Butter Frosting ~
Ingredients:
4 tablespoons butter½ cup creamy peanut butter1 cup confectioner’s sugar2 tablespoons milk
With an electric mixer cream the butter and peanut butteruntil smooth and creamy.
Add the confectioner’s sugar and continue to cream with themixer.  Add the milk and continue tocream until light and fluffy.
Frost the cupcakes after they have cooled.
These cupcakes are light and fluffy and irresistible.
Enjoy with Love,
Catherinexo

Fine Cooking's Classic Buttermilk Cornmeal

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Classic Buttermilk Cornbread
I love cooking in my cast iron pan. It feels rustic and it's perfect for upside down cakes. Making cornbread brings images of cowboys cooking on the open range.

I added some corn to the cornmeal to make it corny. Hee hee. This isn't "cake" with some cornmeal (like the Marie Callender's type), this is cornbread. It would be great as a base for stuffing.

I made this a few months ago and am finally posting it. I kinda lost my blogging and baking mojo during the summer. I had plans this weekend to bake...and then something happened on Friday morning. I was washing dishes and I'm crazy about grease (no grease down the drain!). As I was wiping a metal base with a paper towel, I sliced my thumb. OUCH. A trip to urgent care gave me stitches, antibiotics, and a few restaurant recommendations (my urgent care doc was a totally foodie and she passed along some of her favorites...along with stitches!) I added some medicinal sorbet to the mix when I picked up the antibiotics at Target pharmacy.

 Ouch! Stitches in the thumb!
Classic Buttermilk Cornmeal 
From Fine Cooking 107, pp. 37, November 19, 2010

9 oz. (1-3/4 cups) medium-grind stone-ground yellow cornmeal, divided.
2-1/4 oz. (1/2 cup) all-purpose flour
2 Tbs. granulated sugar
2 tsp. baking powder
3/4 tsp. table salt
1/2 tsp. baking soda
1 cup buttermilk
1/4 cup sour cream
2 large eggs, lightly beaten
1-1/2 oz. (3 Tbs.) unsalted butter, cut into a few pieces

Heat a cast-iron skillet (9 or 10-inch) in the middle of a 425 oven. More info about other types on the original recipe.

In a small saucepan, bring 1/2 cup water to a boil over high heat. In a large bowl, combine 1/2 cup of the cornmeal and the boiling water. Stir to blend—the mixture should become a thick mush.

In a medium bowl, whisk the remaining 1-1/4 cups cornmeal with the flour, sugar, baking powder, salt, and baking soda to blend.

Add the buttermilk, sour cream, and eggs to the cornmeal mush and whisk to blend.

When the oven and pan are fully heated (after about 20 minutes), add the dry ingredients to the wet ingredients and mix with a wooden spoon until just blended. Do not overmix.

Remove the hot pan from the oven and add the butter pieces, tilting the pan to swirl the butter around until it’s melted and the pan is well coated. (The butter may brown; that’s fine.) Immediately pour the melted butter over the mixed batter and stir to combine—a half-dozen strokes with a wooden spoon should be plenty. Scrape into the hot pan.

Bake until the cornbread pulls away from the sides of the pan and is golden on top, 18 to 20 minutes. Immediately turn the bread out onto a rack. Cool for 5 minutes. Serve hot.

Mary's Promenade on the Peninsula 5K - Rollings Hills Estates

To contact us Click HERE


A few Sundays ago (October 14, 2012), I woke up and looked at my Google calendar. Earlier, I noted that a local 5K was happening, but never signed up. That morning, I decided to just do it!

The race is called Mary's Promenade on the Peninsula 5K Run/Walk to benefit the YWCA Harbor Area & South Bay, and the Myotonic Dystrophy Foundation (MDF). Mary's family lovingly spoke of her, and I believe gathering so many people together to honor and raise funds in a tremendous effort. I hope they raised a lot of money for services and research!

Palos Verdes, Palos Verdes Estates, and Rolling Hills are hills in the South Bay area of Los Angeles. Amazing views of the ocean as well as the city below. It is a lovely place to live with horse trails, and top ranked schools...and top real estate prices. For sure I'll never be able to live there, but it is great place to visit. :) For this race, the Rolling Hills were freaking LITERAL. As a "beginning" runner (um, for the last three years), I found the course really tough. Seems like the whole thing was kinda uphill!

My time was turtle slow, but I finished, and that's what counts!

P.S. If you want to start running/jogging, I love the Get Running App from Splendid Things (available for iPhone and Android). I wrote about it here. I don't work for them or get anything for this recommendation. I just really like this app - I used it a few years ago, and just recently used it again to get myself back into running. My friends have also used it and found it really encouraging and helpful!

Pumpkin Pie (with Trader Joe's Shelf Stable Whipping Cream)

To contact us Click HERE
Pumpkin Pie
Happy Thanksgiving! I still can't believe it's already Thanksgiving and the whole holiday season. Has this year been flying by? I think it's on overdrive or something.

Here is a simple Pumpkin Pie recipe. It's adapted from the Libby recipe on the can, but I used some brown sugar and extra yolk.

I topped it with this new Trader Joe's product. It is ultra pasteurized whipping cream. You can keep it on the shelf until you need it (refrigerate for at least 6 hours before use). It contains cream and carrageenan so it's been prepared for shelf stable-ness (sure, that's a word). I whipped it by hand at Friendsgiving (with some super fine sugar and vanilla), and it takes longer to whip than regular cream. The Kitchn has this review of the $1.29 product...I'm definitely going to keep some in the fridge in case I run out of regular cream.

Recipe:
Pie Crust (for one 9" pie crust)
1 1/4 c all-purpose flour
1/4 t salt
1 t sugar
4 ounces/1 stick butter
3 to 4 T ice water

Using your fingers, quickly cut in butter until the mixture has the consistency of wet sand. Add water until dough just holds together. How much water you use can depend on the humidity in the air. Form into a disc, wrap in plastic wrap and refrigerate for 1 hour. Then roll out as needed for your pie.

Pie:
1/2 cup brown sugar
1/4 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 teaspoons Trader Joe's Pumpkin Spice
2 large eggs
1 egg yolk
1 can (15 oz.) pumpkin puree (NOT the pumpkin pie mix)
1 can (12 fl. oz.) evaporated milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell

Prep: Preheat oven to 425° F oven.
1. Combine sugar, cinnamon, salt, ginger and cloves in small bowl.
2. In a large bowl, whisk eggs together.
3. Stir in pumpkin and sugar-spice mixture into large bowl with eggs.
4. Gradually stir in evaporated milk.
5. Pour mixture into unbaked pie shell. Put pie on a cookie sheet for easy transport into oven.
6. Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean.
7. Cool on wire rack for 2 hours. Serve immediately or refrigerate.
8. Top with whipped cream before serving.

Book Review: Kitchenability 101 - The College Student's Guide to Easy, Healthy, and Delicious Food

To contact us Click HERE
You have spent the last decade or more trying to save money and prepare your child for college.  You have taken them shopping for the basic things that they will need to survive during their first year away from home.  But if you think that you have all of the bases covered, you need to check out Kitchenability 101:  The College Student's Guide to Easy, Healthy, and Delicious Food by Nisa Burns.

This book includes 65 easy, affordable, and healthy recipes designed with high school and college students in mind.  The book offers personal and practical advice to improve your student's abilities in the kitchen.  It helps students discover the satisfaction of cooking on a budget for themselves and for their friends.

Author Nisa Burns is a culinary graduate of the Art Institute of Virginia Beach and CEO of Kitchenability, Inc.  Her company was founded with the goal of giving students the confidence and skills to make easy, healthy, and delicious foods suited to their lifestyles.  Burns contends that if colleges had a mandatory introduction to cooking class, more students would become lifelong healthy eaters.

The book begins with a wealth of information devoted to setting up a basic, working kitchen designed for the students specific living accommodations.  Author Burns includes sections on dorm room essentials, must-have utensils, and basic pantry staples.  She also provides QR codes that point the reader to her instructional videos where she provides information from basic cooking techniques to shopping advice.  Here is one example of these videos:  how to cut an onion and stretching your budget by shopping at a farmer's market.  Kitchenability is divided into several chapters with a multitude of fundamental recipes that help students gain confidence as they develop their culinary skills.  

As part of our review, we prepared two dishes:  Creamy Hummus Dip and Bananas Foster.  The hummus was very easy to make.  Within 5 minutes we had fresh homemade hummus that tasted better than the brand that we usually buy at the store.  The author's suggestion of adding sun dried tomatoes to the mix would make this recipe even better.  This was a simple, fundamental recipe that can serve as a quick and easy snack or a building block for a more complex dish.  Next, we tried Bananas Foster another classic recipe that was easy and affordable to prepare. This dish has a long history and was first prepared back in the early 1950s at Brennan's Restaurant in New Orleans.  This was a great tasting, simple dessert that we put together in a matter of minutes.  Overall, Kitchenability 101 provides the essentials for college students to explore and develop their culinary skills.  In her debut effort, Author Nisa Burns has provided an outstanding collection of healthy, easy, economic, and fun recipes for students to explore.  We give Kitchenability 4 out of 5 stars.

Jackie Kennedy's Beef Stroganoff Recipe

To contact us Click HERE
If you're looking for something to make for dinner on election night, we recommend this one direct from Camelot. You can fill up the slow cooker before you head out to the polls on Tuesday and by the time the election results begin to trickle in, you will be enjoying one of Jackie's best recipes.

From Holiday Slow Cooker by Jonnie Downing....

Was there anything this amazing woman wasn't good at?  Try the first lady's delicious beef stroganoff recipe and judge for yourself.  While this version is modified for the slow cooker, you'll still need to do some prep work.  It's worth it.

Ingredients:
2 pounds top sirloin, trimmed of fat and cut into 2-inch strips
1/4 tspn salt
1/4 tspn pepper
1/4 cup grated yellow onion 
1 1/2 cups sliced baby portabello mushrooms
2 cups beef broth
1 tbsp tomato paste
1 tspn onion powder
egg noodles, for serving
1/2 cup sour cream

Preparation:

1. Spray the inside of the slow cooker with cooking spray.
2. Season the beef strips with the salt and pepper and place in the slow cooker.
3. Lightly saute the onions. 
4. Add the onion, mushrooms, broth, tomato paste, and onion powder.  Cover and cook on low for 10 hours, until the beef is tender.
5. Shortly before serving time, cook the noodles according to the package directions.  While they are cooking, mix the sour cream into the meat mixture in the slow cooker.  Taste and adjust seasoning with salt and pepper, as needed.
6. Serve the hot stroganoff over the noodles. 

Russia  [ print this recipe for Jackie Kennedy's Beef Stroganoff ]

Book Review: Kitchenability 101 - The College Student's Guide to Easy, Healthy, and Delicious Food

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You have spent the last decade or more trying to save money and prepare your child for college.  You have taken them shopping for the basic things that they will need to survive during their first year away from home.  But if you think that you have all of the bases covered, you need to check out Kitchenability 101:  The College Student's Guide to Easy, Healthy, and Delicious Food by Nisa Burns.

This book includes 65 easy, affordable, and healthy recipes designed with high school and college students in mind.  The book offers personal and practical advice to improve your student's abilities in the kitchen.  It helps students discover the satisfaction of cooking on a budget for themselves and for their friends.

Author Nisa Burns is a culinary graduate of the Art Institute of Virginia Beach and CEO of Kitchenability, Inc.  Her company was founded with the goal of giving students the confidence and skills to make easy, healthy, and delicious foods suited to their lifestyles.  Burns contends that if colleges had a mandatory introduction to cooking class, more students would become lifelong healthy eaters.

The book begins with a wealth of information devoted to setting up a basic, working kitchen designed for the students specific living accommodations.  Author Burns includes sections on dorm room essentials, must-have utensils, and basic pantry staples.  She also provides QR codes that point the reader to her instructional videos where she provides information from basic cooking techniques to shopping advice.  Here is one example of these videos:  how to cut an onion and stretching your budget by shopping at a farmer's market.  Kitchenability is divided into several chapters with a multitude of fundamental recipes that help students gain confidence as they develop their culinary skills.  

As part of our review, we prepared two dishes:  Creamy Hummus Dip and Bananas Foster.  The hummus was very easy to make.  Within 5 minutes we had fresh homemade hummus that tasted better than the brand that we usually buy at the store.  The author's suggestion of adding sun dried tomatoes to the mix would make this recipe even better.  This was a simple, fundamental recipe that can serve as a quick and easy snack or a building block for a more complex dish.  Next, we tried Bananas Foster another classic recipe that was easy and affordable to prepare. This dish has a long history and was first prepared back in the early 1950s at Brennan's Restaurant in New Orleans.  This was a great tasting, simple dessert that we put together in a matter of minutes.  Overall, Kitchenability 101 provides the essentials for college students to explore and develop their culinary skills.  In her debut effort, Author Nisa Burns has provided an outstanding collection of healthy, easy, economic, and fun recipes for students to explore.  We give Kitchenability 4 out of 5 stars.

Jackie Kennedy's Beef Stroganoff Recipe

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If you're looking for something to make for dinner on election night, we recommend this one direct from Camelot. You can fill up the slow cooker before you head out to the polls on Tuesday and by the time the election results begin to trickle in, you will be enjoying one of Jackie's best recipes.

From Holiday Slow Cooker by Jonnie Downing....

Was there anything this amazing woman wasn't good at?  Try the first lady's delicious beef stroganoff recipe and judge for yourself.  While this version is modified for the slow cooker, you'll still need to do some prep work.  It's worth it.

Ingredients:
2 pounds top sirloin, trimmed of fat and cut into 2-inch strips
1/4 tspn salt
1/4 tspn pepper
1/4 cup grated yellow onion 
1 1/2 cups sliced baby portabello mushrooms
2 cups beef broth
1 tbsp tomato paste
1 tspn onion powder
egg noodles, for serving
1/2 cup sour cream

Preparation:

1. Spray the inside of the slow cooker with cooking spray.
2. Season the beef strips with the salt and pepper and place in the slow cooker.
3. Lightly saute the onions. 
4. Add the onion, mushrooms, broth, tomato paste, and onion powder.  Cover and cook on low for 10 hours, until the beef is tender.
5. Shortly before serving time, cook the noodles according to the package directions.  While they are cooking, mix the sour cream into the meat mixture in the slow cooker.  Taste and adjust seasoning with salt and pepper, as needed.
6. Serve the hot stroganoff over the noodles. 

Russia  [ print this recipe for Jackie Kennedy's Beef Stroganoff ]

Coq au Vin Assez Rapide Recipe

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Chicken with wine is one of those special dishes I’ve found everywhere in my travels through Burgundy. Classic coq au vin can be fussy and time-consuming, as some recipes call for marinating the chicken in wine overnight and peeling a lot of petits oignons (here, frozen pearl onions are used – no one will know the difference). The assez rapide (pretty quick) recipe gets right to the heart of the classic dish without a lot of fuss.

The traditional wine for coq au vin is a Pinot Noir from Burgundy. But I’ve always enjoyed this dish most when made with that other Burgundian red – the terrific cru Beaujolais (made from the Gamay grape). To me, Beaujolais is the quintessential dinner-at-home wine – fruity, soft, and approachable – and it goes with everything. Get an extra bottle to drink with dinner.

Ingredients:
3 to 4 pounds bone-in, skin on chicken breast halves and/or thighs
Salt and freshly ground pepper to taste
1/2 cup plus 2 tbsp all-purpose flour
4 slices bacon, cut into 1/2 inch pieces
1 tbsp vegetable oil
1 medium-size carrot, peeled and diced
3 large shallots, thinly sliced (about 3/4 cup)
4 garlic cloves, minced
2 cups cru Beaujolais, such as Beaujolais Villages, Moulin-à-Vent, Fleurie, Morgon, or Brouilly (not Beaujolais Nouveau); you can also use Pinot Noir
1 cup low-sodium chicken broth, plus more if needed
1 tbsp snipped fresh parsley, plus additional snipped fresh parsley or chives, or a combination, for the garnish
1/2 tspn dried thyme, crushed
1 bay leaf
1 1/2 cups frozen pearl onions
3 tbsp unsalted butter
8 ounces fresh mushrooms, stems trimmed, left whole if small, quartered or halved if larger

Preparation:

1. Preheat the oven to 350 degrees Fahrenheit.
2. Snip away and discard any excess skin from the chicken thighs. Season the chicken with salt and pepper. Dredge the chicken in 1/2 cup of the flour, pat off the excess, and set aside. Cook the bacon in a braiser or oven-safe Dutch oven over medium heat until crisp; remove with a slotted spoon and drain on paper towels. Add the vegetable oil to the bacon fat left in the braiser; heat over medium-high heat until it shimmers. Add the chicken and cook, turning occasionally, until brown on all sides, 10 to 15 minutes (reduce the heat to medium if the chicken browns too quickly). Transfer the chicken to a plate and pour off all but 2 tablespoons of fat from the braiser.
3. Reduce the heat to medium. Add the carrot and shallots to the braiser; cook, stirring, until the carrots soften somewhat and the shallots are tender, about 4 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds more. Add the wine and chicken broth and bring to a boil, stirring to loosen any browned bits from the bottom of the pan. Add the parsley, thyme, and bay leaf. Return the chicken, skin side up, to the braiser and add the bacon.
4. Cover the braiser and transfer to the oven. Bake until the chicken is tender and no longer pink (the internal temperature should register 170 degrees Fahrenheit for breasts, 180 degrees Fahrenheit for thighs), about 1 hour.
5. About 15 minutes before the end of the cooking time, cook the frozen pearl onions in a large saucepan according to the package directions. Drain and leave in the colander. In the same saucepan, melt 1 tablespoon of the butter over medium-high heat; add the mushrooms and cook, stirring, until tender and lightly browned, 4 to 5 minutes. Return the onions to the pan. Remove the pan from the heat and cover to keep warm.
6. With a slotted spoon, transfer the chicken pieces to a large platter; cover with foil to keep warm. Discard the bay leaf. Pour the juices and solids into a large measuring cup and skim off the fat. You want a total of 2 cups of pan liquid, including the bacon, carrot, shallots, and garlic in the liquid. If you have more, boil the liquid in the pot over medium-high heat until reduced to 2 cups. If you have less, add additional chicken broth to make 2 cups, return the liquid to the pot, and bring to a boil.
7. In a small bowl, mix the remaining 2 tablespoons butter and 2 tablespoons flour together to make a paste (a beurre manié). Add the beurre manié bit by bit to the cooking liquid, stirring with a wire whisk to blend away any lumps. Cook, stirring, until the mixture boils and thickens, then continue to cook and stir for 2 minutes more. Add the onions and mushrooms and heat through.
8. Divide the chicken among six shallow bowls. Pour the sauce over the chicken, dividing the bacon, mushrooms, and onions evenly. Top each serving with a sprinkling of parsley or chives and serve.

Makes 6 servings

Recipe courtesy of The Bonne Femme Cookbook by Wini Moranville

France [ print this recipe for Coq au Vin Assez Rapide ]

Planter's NUT-rition Energy Mix-Berry Nut and Chocolate Milk Cupcakes with Creamy Peanut Butter Frosting

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Living the Gourmet is pleased to introduce Planter's NUTrition Berry Mix Peanut Butter.  Justwhen you thought peanut butter couldn't get any better, our friends at Planter’s roll out a new and deliciousproduct.  Once again, Living the Gourmet was given the opportunity to test out NUTrition Berry Mix, which takes peanut butter to a wholenew level, with a wholesome blend of cranberries and chopped peanuts in a thickroasted peanut butter. 
Planet’s Berry Mix NUTrition is made with adults in mind.  Nutrition dense with 5 essential vitamins andminerals backed by 6 grams of protein, Planet’s Berry Mix is an excellent source ofenergy. 
The next time you need to make a pantryrun for peanut butter, make sure to pick up NUTrition!
Now for Chocolate Milk Cupcakes with Creamy Peanut Butter Frosting!

Ingredients:
1 cup flour 1 cup sugar1 tsp. baking powder¼ tsp. salt4 tablespoons butter1 egg1 tsp. vanilla½ cup chocolate milk
Preheat Oven 350 degrees:
In a medium size bowl sift together the flour, baking powderand the salt and set aside.
Using an electric mixer cream together the vanilla and thebutter until creamy, gradually add the sugar to this mixture whilecreaming.  Add the egg and continue tomix.
Gradually add the chocolate milk and flour mixturealternating, while continuing to blend.
Place in cup cake holders or well buttered cupcake tins.
Bake 20-25 minutes or until toothpick test comes outclean.  Baking time also depends on thesize of the cupcakes.
~ Creamy Peanut Butter Frosting ~
Ingredients:
4 tablespoons butter½ cup creamy peanut butter1 cup confectioner’s sugar2 tablespoons milk
With an electric mixer cream the butter and peanut butteruntil smooth and creamy.
Add the confectioner’s sugar and continue to cream with themixer.  Add the milk and continue tocream until light and fluffy.
Frost the cupcakes after they have cooled.
These cupcakes are light and fluffy and irresistible.
Enjoy with Love,
Catherinexo

Happy Valentine's Day!

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Yeah, I know. Nothing says Valentine’s Day like Barley Kale Salad!  I did have visions of posting cookies,cupcakes or something else sweet and gooey, but after thinking aboutValentine’s Day as the day to celebrate love, instead of a day to gorge onsweets, I decided to take a different path.  The love of my life, the one I’ve been married to foralmost 20 years, has been battling high cholesterol for most of his adult life.I’ve made changes in what we eat to help with his cholesterol, so we are now eating more fish,whole grains and good fats, and less meat, white flour and saturated fats.  Some weeks are better than others, buton the whole we have been making progress, and his numbers have been lookinggood!
So, with my Valentine in mind, I decided to share my friendBeth’s Barley and Kale salad.  Beth served this salad to go with my beans, and barbequed tri-tip for acamping trip last June (We eat really well on our camping trips!).   I made her salad this Sunday, so Lesand I could bring it for lunch during week.  I packed Les some for his lunch Monday, and as I was sittingdown to eat my bowl, I received a text from him saying he really liked thesalad, and he hoped there was more for Tuesday.   Awh, how sweet! I’m glad he liked it!
Barley and Kale salad is low fat, tasty and filling.  The dressing adds a tartness thatblends nicely with the kale, the edamame adds a nice amount of protein, and the cranberries are just plain yummy.  Happy Valentine’s Day!  
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Barley Kale SaladPrintable Recipe 1 10-ounce bunch Lacinato (dinosaur kale), washed, leavestrimmed from stem and chopped½ cup chopped parsley, one bunch½ cup chopped red onion½ cup good quality balsamic vinegarJuice of two lemons½ teaspoon kosher saltGenerous grinding of freshly ground black pepper3 cups cooked barley2 cups shelled edamame½ cup dried cranberries
In a large bowl, combine the choppedkale, parsley and red onion.  In a small bowl, whisk together the balsamicvinegar, lemon juice, salt and black pepper. Add the vinegar mixture to thekale and toss together.  Stir the barley, edamame and cranberries into thekale mixture. Taste, and add salt and pepper if needed.  Refrigerate for 1hour to let the flavors combine. Serve.

Trader Joe's Cinnamon Sugar Grinder (& a little giveaway)

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Trader Joe's Cinnamon Sugar Grinder
Have you picked this up at Trader Joe's yet? I love it! I have the black pepper and sea salt grinders...but this one is the best! :)
With school back in session, who wouldn't like some cinnamon sugar toast?  
The grinder is full of sugar and cinnamon chunks that you can grind into your own topping. I've used it on toast, but it would be great on baked apples, warm fruit, or as a easy topping when you bake muffins.

Don't have a Trader Joe's near you? Well, let me pause for a moment to feel sooooo bad for you! I have a friend who lived in Colorado for some time and finally moved back to California, yelling the whole drive back, "I'm going to live near Trader Joe's again!!"

If you live in the United States and don't live near a Trader Joe's, you can enter my quick little giveaway for your own Cinnamon Sugar Grinder. I'll send out a grinder to three randomly chosen entries. Be sure to leave your email address or twitter handle.
Giveaway ends Thursday night, 9/13/2012 at midnight PDT. Good luck!Giveaway closed. Congrats to winners: #34 niftyfoodie, #7 grace, and #46 sharonjo.

FCC Disclosure: I don't work for Trader Joe's - just love this product. I will be purchasing the grinders and paying for postage to winners with my own moola. Just one of those spreading the love things.