Recipes

We have to eat

Strawberry Buckle Muffins

I’ll just get right to the point: Strawberry Buckle Muffins from Jessica Seinfeld’s Food Swings are absolutely delicious. D-E-L-I-C-I-O-U-S. I love them. I love that they are perfect for the ‘right now’ since strawberries are still in season, but seeing that fall is on the horizon I am getting those urges to bake (at least the kids are going back to school, so it feels like summer is coming to an end). I love the crumb “buckle” topping. And I love the little pops of reddish-pink in the little puffy cream tops of sweet cakes. (Isn’t that what muffins really are? Cakes? It is no wonder that I can’t lose a pound… but on the upside- I am eating muffins.)

Since the beginning of my blog I have tried to share my favorite recipes (family’s and found). Because I have a conflict within myself about copyrights… (I go back and forth. I mean, I bought the book so the recipe is rightfully mine to use… And as long as I give full credit -which I always do, even when inspired by a recipe that I have changed… blah, blah, blah.) I still assume that ‘legally’ I cannot publish the recipe even though I don’t get paid for my blog, yet 😉 So in this case, I have modified the recipe and method slightly. And if I do say so myself, it might even be better.

(Also, in other slightly related news, because I haven’t mentioned it before- I strongly endorse Jessica Seinfeld’s cookbook, Food Swings which came out last year. It’s a balance of healthy and indulgent, hence the subtitle Virtue & Vice. It’s up to date and relevant for the current trends including gluten free recipes, and power foods, etc., while maintaining the everyday approach to simply prepared meals for busy people. #winner).

Inspired by Strawberry Buckle Muffins from Food Swings:

For the Buckle Topping

3/4 cup Flour

1/3 cup Rolled Oats

1/4 cup Sugar

1/4 cup Brown Sugar

1/2 tsp Cinnamon

1/4 tsp grated Nutmeg

1/8 tsp Salt

6 Tbsp (3/4 stick) Butter, diced small and chilled

For the Muffins

1¼ cups Flour

3/4 cup Sugar

1/4 tsp Baking Soda

1/2 tsp Salt

1/2 cup (1 Stick) butter, melted

2 Eggs, beaten

1/2 cup Sour Cream

1 tsp Vanilla

1 cup Sliced Strawberries

 

Preheat the oven to 350º. Spray a muffin tin with cooking spray or line with papers.

For the buckle toppling, whisk together the flour, oats, sugars, cinnamon, nutmeg, and salt. With a pastry cutter (or 2 butter knives), blend half of the butter into the flour mixture. Set aside.

For the muffins, whisk the flour, sugar, baking soda and salt in a large bowl. Add the melted butter and stir. Add the eggs, sour cream and vanilla. Stir until combined. Gently fold in the strawberries.

(Such a pretty batter, isn’t it?)

Divide the batter evenly among the muffin tin cups (I like to use an ice cream scoop). Spoon the buckle topping over the batter. Place the remaining diced bits of butter evenly throughout the muffins. (It’s going to taste so good.)

Bake for 20-24 minutes, until a toothpick inserted in the middle comes out clean. Let muffins cool on a rack (if you can wait) before serving.

 

 

Cottage Tot Pie

Let me start with saying I love a good traditional Cottage Pie. I love Shepherd’s Pie. I love meat and mashed potatoes and gravy… which is kind of what shepherd’s pie is, but constructed and upside down. I am all for whipping up mashed potatoes to top a pie… I’ve done it and I’ll do it again. But I am a busy mom! And if I’m honest about it, most nights of the week if I’m going to whip up some potatoes, it’s because it’s a side dish- not an extra step toward accomplishing dinner. I’m also a child of the frozen food era. And I am not too proud to admit that a tater tot baked and salted to crispy perfection is delicious. Of course, in this case I can also boast (like I really care), that it’s baked not fried. However, if I wanted to get really honest, a deep fried tater tot is sublime. If I could figure out a way to deep fry this whole dish I probably would. But if I had time to shred the potatoes for an awesome crust that I stuffed with this seasoned beef filling to deep fry, then surely I would have had the time to whip up a mashed potato topper. Right? So, when you want all the taste without the extra steps… this is the bomb. #momwin

As organic as possible:

1 Tbsp Olive Oil

1 Onion, diced

1 Celery stalk, diced small

1 lb ground Beef (or Lamb, but then you need to call it Shepherd Tot Pie)

1 tsp Salt, to taste

1/2 tsp Pepper, to taste

1 Tbsp Butter

2 Tbsp Flour

1½ Tbsp Worcestershire sauce

1 cup Peas, frozen or fresh

1 cup Corn, frozen or fresh

1-1½ cups Beef stock

2lbs or 24 oz. (approx) Seasoned Tater Tots, frozen (I like Alexa)

Heat the over medium high until hot. Add the diced onion and celery. (And if you’d like a little diced carrot to make it a true trinity… but if your kids are like mine, leave the orange vegetable out.) I only like to cook it for a minute before I add the ground beef, because it’s going to get baked and I like to try and have some texture.

Add the beef, salt and pepper. Cook until just browned. (And if it’s just slightly pink, it’s ok. It will continue to cook and better that it’s not overdone.) Strain all but about a tablespoon of the fat into a safe hot fat catching container. Add the tablespoon of butter.

When it’s melted, give it a little swirl around the pan and add the 2 tablespoons of flour.

Let the flour cook in the meat, onion and celery mixture for a couple minutes. Add the Worcestershire sauce and 1 cup beef stock. Let cook for a few minutes, until sauce starts to thicken, if too thick add remaining 1/2 cup of stock. Add the peas and corn. Give the whole mix a stir and take it off of the heat.

I have a 1¾ quart dish that is perfect for this recipe, however a 2 qt dish will do. Pour the meat and veggie mixture into the dish in an even layer. Then lovingly place the tater tots in calculated rows (or completely abstract) in a single layer on top of the meat mix.

Bake for 30-35 minutes until the tots are golden brown and crisp.

Let stand a couple minutes to cool After gravy stops bubbling, serve warm… and with ketchup if you’d like, because it’s tasty.

 

 

 

 

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Pear & Blue Cheese Tart

Pear and Stilton are such a classic combination. As much as I like trying new food fusions, I always love the blends that are paired for a reason. So when I came across the gorgeous picture of the “Perfect Pear Tart“ in Nancy Fuller’s cookbook, Farmhouse Rules, I didn’t hesitate to put it on my to-do list. (Actually, there’s hardly a recipe in her book that I don’t want to try.) If you’re not a Stilton lover, it is possible that this recipe is not for you… However, if you are daring enough to try, it just might turn you into one!

Slightly adapted from Farmhouse Rule’s Perfect Pear Tart:

As organic as possible:

2 large ripe Bosc Pears, peeled, cored and sliced 1/4 inch thick

Juice of 1 Lemon

3 Tbsp Brown Sugar

1 Tbsp Butter, cut into pieces

2 tsp (non-GMO) Cornstarch

1 tsp chopped fresh Thyme

1 tsp chopped fresh Sage

Salt

Pepper

1 refrigerated Pie Dough crust

2 ounces Stilton (or other Blue Cheese), crumbled

1 Large beaten Egg

 

Preheat the oven to 425°.

In a large bowl, toss sliced pears, lemon juice, brown sugar, butter, cornstarch, thyme, and sage. Season wit salt and pepper.

On a piece of parchment paper, roll the pie dough into about a 14 inch circle. Slide the parchment paper (with dough) onto a baking sheet. Spoon half of the pear mixture onto the center of the dough (leaving about a 2 inch rim) and top with half of the Stilton. Repeat.

Fold the crust up over the filling, over lapping and leaving an open circle in the center. Bake for 12 minutes, then brush dough with beaten egg and return to the oven for 15-18 minutes more. Remove from oven and cool for 20 minutes. Serve warm or at room temperature.

 

 

Chocolate-Covered Strawberries

Happy Valentine’s Day! Today is the day we show our love… I love my husband… I love my kids… I love chocolate-covered strawberries! They are little, red, sweet, and fruity gifts wrapped in chocolate packages. The best part is, well, eating them. But the second best part is that they require very little skill. I don’t know if you’ve made them before, but I want you to know that it is so easy a four-year-old can do it.

As organic as possible:

2 pints (16-18) fresh Strawberries

1 bag (approx 11.5 oz.) Milk-Chocolate chips

1/2 bag (approx 6 oz.) Semi-Sweet Chocolate chips

1/2 bag (approx 6 oz.) White Chocolate chips (optional)

I know in a lot of professional dessert shops, they don’t rinse the strawberries. They actually use a soft brush and clean them like you would a mushroom. I understand the reasoning: you don’t want the extra moisture content to separate the berry from the chocolate. I get it. That said, I’m a little weird about not rinsing my fruit off.

I do use organic strawberries; which is important to me, not eating all of the toxic pesticides, not to mention GMO’s… But this is about Valentine’s Day -so let’s not go there! All I’m saying is that I rinse off my berries. Then pat them dry with a paper towel and let them sit until they are dry again. (I also realize that for someone who cares about the earth I use way too many paper towels.)

Now that we’ve got the dirty part out of the way, let’s get back to those clean berries. When they’re dry, all you need to do is melt your chocolate.

 

If you have a heavy bottomed saucepan, you could put the heat on low and let the chocolate slowly melt. However, it’s a more subtle and foolproof way to do the traditional double broiler method. Just put about an inch of water in the bottom of a sauce pan and set a glass bowl on the top (not touching the water) and set the heat on med-high letting the water come to a boil. Stir often until the chocolate is melted through, and no more chocolate lumps are visible. Carefully move the bowl to your work station (most likely the counter top).

Next, simply hold the berries by their green tips and dip and roll the fruit around in a chocolate bath until the berry is mostly covered with chocolate.

Let the excess drip off and then place them on a wax paper lined baking sheet.

It’s a simple as that, and you can totally stop there and eat your berries -and be happy. But my sweetheart happens to like white chocolate so I took it a step further and melted a little more goodness. This time because of the small amount, I microwaved the white chocolate chips in a microwave safe bowl for 30 seconds, then 15 second intervals, stirring in between, until the chocolate was smooth.

Because I am not a pastry shop I just used a Ziploc baggy with a hole cut in the corner for my drizzle.

Using a back and forth zigzag motion, draw the white lines across your chocolate-covered berries. Let the kids help, this doesn’t have to be perfection! (Unless you’re selling them, then you need to be meticulous… please refer to another blog.)

The work is done! Let the berries set for a while until the chocolate cools and hardens. If you have a refrigerator large (and sparse) enough to hold the trays… Lucky you! Just kidding. It can help the chocolate set faster.

And if you have a little extra chocolate that you don’t want to waste… Consider dipping in cookies, or graham crackers!

 Or of course, cleaning out the bowl yourself is always a viable option.

I hope your day is full of LOVE! (and chocolate)

Aunt Shirley’s Sugarless Banana Walnut Cake

This week my Great-Aunt Shirley went to be with the Lord. She was remarkably witty and kind, and very much a part of my childhood. She was also a diabetic, although I never heard her complain. She and my grandmother were diligent in controlling the disease as much as possible with their diet. In her memory, I wanted to share one of her recipes. I think this is my first purposefully published sugar-free recipe; which seems befitting. And I’ll tell you what I love about it (besides that it came from my great-aunt), is that she didn’t try and substitute the sugar with something artificial. The bananas are the only sweetness, and the walnuts actually shine. I think it would be great served warm with a small pat of butter in the morning with your coffee. Or, depending on your GI intake, I might drizzle a small amount of honey (maybe a tablespoon or so for the whole cake – 9 servings) over the top while it is warm and can soak it up to represent more of a dessert to which we are accustomed. Enjoy.

As organic as possible:

2/3 cup mashed Bananas (approx 2)

1/2 cup Butter or Margarine, softened

3 Eggs

2 cups all-purpose Flour

2 tsp Baking Powder

1 tsp ground Cinnamon

3/4 cup Water

1 cup Walnuts

In a mixing bowl, beat bananas and butter until creamy.

Add eggs and beat well.

In a separate bowl, combine flour, baking powder, baking soda and cinnamon; add to banana mixture alternately wit water, beating well after each addition.

Stir in nuts.

Spoon into a greased 9 inch square baking pan.

Bake at 350° for 30 minutes or until cake tests done. Cool. Yield: 9 servings.

Because I just have to, here is a picture of my grandma (top left) with her brother and sisters, Aunt Shirley is top center.

And this is Aunt Shirley as I will always remember her.

 

Fried Egg Sandwich

I’m a sold out breakfast-in-the-morning kind of person. You know those diet tips that say “don’t skip breakfast” and encourage you to start off your day eating a meal; I take them very seriously. And although my family would probably rather have a bowl of cereal, I am determined to make them real breakfast people, because it’s nice when people eat cooked food.

Pretty much anything that has eggs, bacon, and cheese is a winner, but this dish is childhood favorite that has been amped up with a little kale and gruyère (nod to Gwyneth Paltrow), and the “tangy zip of Miracle Whip”. (Because there is nothing else exactly like it.)

As organic as possible:

Serves 4

8 slices Bacon

1 cup finely grated Gruyère cheese

4 large Eggs

Salt and freshly ground Black Pepper

4 thick slices Country Bread

1/4 to 1/2 cup Miracle Whip

4 small or 2 large Kale leaves (hard stems removed)

2 tsp Olive oil

1/2 Tbsp (1 small pat) Butter

Arrange the bacon in a single layer in a large sauté pan, in two batches if necessary. Fry over medium-high heat until it reaches desired crispiness, then transfer to a paper towel-lined plate.

Wipe out almost all the bacon fat from the pan and make four 1/4 cup piles of cheese in the pan (they will sizzle and crisp immediately). Crack an egg over each flattened pile of cheese crisp. Generously salt and pepper the eggs. Cook until whites are set (not clear and runny).

In the meantime in a small sauté pan over medium heat olive oil and butter until butter becomes frothy. Coat the pan by swirling the oil and butter, add kale and sauté until kale is soften and slightly wilted (flipping once). Lightly salt and pepper the kale. Set aside.

While the eggs are frying and kale is sautéing, toast the bread in a toaster.

When all the preparation is finished it is time to assemble! Spread each piece of toast with 1 to 2 tablespoons of Miracle Whip, top with 1/4 of the sautéed kale, 2 slices of bacon, and one of the crispy Gruyère/fried egg combos. Repeat three more times.

Easy Crock Pot Roast

I know, I know… I’m too busy to blog recipes. I’m too busy for sleep. But the family still has to eat. So, when your sister says “Hey, I’ve got your dinner covered tonight,” it makes you appreciate the holiday season even more. I’ve got to pass it along! Maybe you’re busy too, but if you can get the ingredients in the crock pot… you can have a healthy dinner ready when you are. Better yet, maybe you know someone that could use a break? Maybe you can spread a little holiday cheer! No matter the occasion, if it’s cold outside this dinner is for you.

As organic as possible:

1 pound bag of organic baby carrots

1 1/2 pounds organic golden potatoes halved

1 large onion quartered (in large pieces)

3 pound beef roast

1/4 tsp Seasoned salt

1 tbsp Kosher salt

1 tsp cracked pepper

1/2 tsp Onion powder

3 dashes Worcestershire sauce

1/4 cup low sodium Soy sauce

1 sprig Thyme

1 sprig Rosemary

2 cups Beef broth

 

Sprinkle roast only with seasoned salt lightly. Set aside. Put carrots, onions, potatoes, salt, pepper, onion powder, Worcestershire sauce, and soy sauce in the crockpot. Give a little stir. Place roast on top. Pour in broth and lay thyme and rosemary on the roast.

Set crock pot on low for eight hours. If able, after two hours of cooking time rotate vegetables to top of roast to prevent too much softening.

Please enjoy the smell of your home; comfort food at it’s finest.

Turkey Pot Pie with Cornbread Stuffing Crust

In the upper midwest it’s getting quite chilly, complete with a layer of frost on the roof in the morning. It’s been perfect weather for heating up the kitchen. I love it. Thanksgiving is right around the corner. Traditional and innovative ideas are flooding the internet and airwaves. I can’t get enough! My mother-in-law does this great chicken pot pie with a stuffing crust. So when my husband brought home some all-natural turkey breasts from the market, I had a lightbulb moment! This is like Thanksgiving enveloped in one dish. It’s delicious, fragrant, hearty, and warm. It’s perfect. It’s also a good way to use up those leftovers. 😉

 

Makes 2 pies

As organic as possible:

For the bottom crust:

(Tip: You can ready crust or eliminate this all together for time and preparation’s sake. There would just be no layer on the bottom. If you need further confirmation, The Pioneer Woman does a fantastic pot pie with only an upper crust.)

3 cups Flour

1/2 tsp salt

3/4 cup cold butter, cubed (1 1/2 sticks)

3/4 cup vegetable shortening

1 egg, beaten

5 Tbsp cold water

 

For the Filling:

2 large Carrots, peeled and diced small

2 large Celery stalks, rinsed, dried, and diced small

1 large yellow Onion, diced small

2 Tbsp Butter

8 oz. or 1 cup Peas (frozen, fresh… leftover)

8 oz.  or 1 cup Corn kernels (frozen, fresh… leftover)

2 cups Chicken or Turkey stock

Roux (1 1/2 Tbsp Butter and 2 Tbsp (rounded) Flour)

2 1/2 cups (rounded) cooked Turkey, about 2 breasts (see instruction)

1 cup heavy cream

1/4 tsp dried Sage (optional)

1 tsp dried Thyme

1 chicken bouillon cube (optional, but gives great depth of flavor)

1 1/2 tsp Salt

1 tsp freshly ground black Pepper

 

For Stuffing Crust

6 cups (approx) of prepared stuffing – I used 1 box of  Trader Joes Cornbread Stuffing Mix

 

Prepare crust by sifting flour and salt into a medium bowl. Add cubed butter and shortening. Using a pastry cutter or 2 butter knives blend into flour mixture until it resembles coarse crumbs. Add egg and water. I try to quickly use my hands (because you don’t want butter to melt) until all is combined. I shape it into 2 small discs, wrap with plastic and place in the refrigerator for at least 1/2 hour or up to a couple days.

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When ready to use, Preheat oven to 400°.

Roll out and place in deep pie dish. Crimp edges. Repeat for 2nd pie.

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We are going to pre-bake the pie crusts. To keep them from bubbling up on the bottom, cover the crusts with parchment paper and place dried beans or baking beads/pie weights on top of the paper. Bake for about 8-10 minutes. Set aside. Turn oven down to 350°.

Instruction on Turkey Preparation:

When boiling turkey breasts I prefer extra flavor so I boiled mine in 2 cups of chicken stock, then added water until they were covered. I also added a few sage leaves, sprigs of thyme and a bay leaf. Boil for 10 to 15 minutes. Let cool for handling then dice into bite-sized pieces. You can use plain water to boil. You can also used leftover roasted turkey, which would be yummy.

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Starting the filling:

Heat butter over medium-heat until melted and starting to froth.

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Add diced carrots, celery and onions.

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Sauté for a few minutes, stirring occasionally, until onions start to turn translucent. Add stock and stir.

In a separate small sauté pan, over medium heat, melt 1 1/2 tablespoons of butter. Add flour and stir. The mixture will gather then soften. Allow to cook around 4-5 minutes stirring on occasion. This is a light roux, so remove from heat if it starts to brown. This is going to thicken your filling.

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If using frozen peas and corn, I like to give them a quick rinse in a colander.

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Add the roux to the sautéed veggie and stock mixture. Stir. Add the peas, corn, bouillon cube, heavy cream, cooked turkey, dried herbs, salt and pepper.

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Give a stir. And a smell. Allow to sit on a very low heat.

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In the meantime, prepare your stuffing according to box directions. Of course you can make your own.

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Taste the turkey filling mixture for seasoning and adjust accordingly. Use a ladle or large spoon transport the filling into the prepared pie crusts. I could honestly eat this like a soup, but the pot pie is amazing.

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Don’t be afraid to fill it to the brim. Then using half of the stuffing mixture, make an even layer across the top. You can pile it on high. Use the remaining stuffing to do the same with the other pie.

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Place them on individual baking sheets and bake at 350° for 30-35 minutes, until stuffing crust starts to brown.

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Allow to cool slightly. Serve warm. Scoop into a bowl or rimmed dish. So much to be thankful for!

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Stroopwafels

I know I’ve mentioned it before, my fascination and appreciation of the Dutch stroopwafel. Visiting that street vendor was a highlight of my trip to the Netherlands. New York has its hot dogs. Paris has its crêpes. And Amsterdam has its stroopwafels. If you haven’t tried one before, imagine being attracted by a similar smell of an ice cream shop that is making its own waffle cones. But instead of cones, they are making fresh waffled cookie type sandwiches with a thin caramel-esque syrup-y  inner layer that you can hold in your hand while you walk around the outdoor market or town. They can be purchased in different sizes, but the stroopwafels are globally known for their cup-sized roundness; because the idea is that they come back to life as they are warmed through while resting on the rim of your morning (or afternoon… or evening…) coffee or tea. And the unfortunate truth is that I haven’t had any stroopwafels since being stateside that tasted remotely like what I remembered in Holland. Until now. When these are fresh, they are incredible.

As found on Food.com

Waffle cookies

4 cups all-purpose flour
1/2 teaspoon ground cinnamon
1/2 cup granulated sugar
1 cup unsalted butter
2 large eggs
1 (1/4 ounce) package active dry yeast
1/2 cup warm water
Filling

1 1/2 cups packed brown sugar
1 cup unsalted butter
1 teaspoon ground cinnamon
6 tablespoons dark corn syrup

DIRECTIONS

Preheat a pizzelle iron. Or in my case a Belgian Cookie Iron.
To Make Waffles: Dissolve the yeast in the warm water.

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Cut butter into the flour.

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Mix in the sugar, cinnamon, eggs and yeast mixture.

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Mix well and set aside to rise for 30 to 60 minutes.

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Roll dough into 12 small balls.

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Squeeze each ball into the preheated pizzelle (or Belgian cookie) iron…

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and bake for about 30 seconds.

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Place the little beauties onto a wax paper.

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To make perfectly rounded edges, use a large biscuit cutter to trim off the excess. (Optional)

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Using a butter knife or the like, cut (or separate) the waffles into two thin waffles.

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Spread the filling…
To Make Filling: In a saucepan boil the brown sugar, the remaining one cup of the butter, cinnamon (this is a must-have ingredient), and dark corn syrup until it reaches the “soft ball stage” (234-240°F, 112-115°C), stirring constantly.

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To Assemble: Cut each waffle (or separate) into 2 thin waffles and spread with filling.

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I used an offset spatula and my fingertip table…

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Repeat this process until all the filling is used. If using store bought, simply spread about 1 tablespoon of filling on one waffle cookie, and place a second cookie on top.

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Makes about 12 servings. Look at these!!!

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Tip: Try eating stroopwafel by resting it over a warm cup of coffee or tea — the steam will warm these up just right.

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Sault Ste Marie Hot & Sweet Breakfast Sausage

Nick, my husband’s Canadian coworker, is rapidly becoming a favorite and preferred contributor to Sadie’s Nest. I’ve told you before about the great support I receive from my husband’s colleagues. It’s awesome. This is the second recipe Nick has passed along. (The first is a bread recipe which I have yet to post… Some of you know my mental angst with my bread making skills.) Not only did he give step-by-step instructions for the sausage, but he sent pictures! And btw, it’s really delicious. I love this simple spicy and sweet breakfast sausage, but not nearly as much as I love Nick’s description, “Enjoy with a loved one. Goes with anything: coffee, red wine, white wine, gin and tonic, beer, eggs, homefries, can also have for breakfast, lunch, supper, snack.” How can I beat that? Brilliant. Thank you Nick!

3.3 lbs (1.5 KG) hot italian sausage
1/4 cup Fennel
2/3 cup Maple Syrup
Remove sausage from wrapping. (I used a knife… Nick used scissors… Whatever works for you!)

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Add fennel (adjust amount as you like)

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Add syrup.

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Mix by hand.

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Make a ball about size of a baseball. (I laughed really hard at this instruction.)

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Put 3 in a large frypan at med heat.

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Cook for 1 min, flip, flatten with spatula for faster cooking.

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Cook for 5 minutes, flip and cook for 5 minutes more.

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Move to a plate and let sit for a few minutes.

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Enjoy with a loved one. Goes with anything: coffee, red wine, white wine, gin and tonic, beer, eggs, homefries, can also have for breakfast, lunch, supper, snack… I enjoyed mine with a large slice of raw milk organic cheddar and a biscuit. It was stellar.

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Thanks again Nick!