Chocolate Krinkles

Chocolate Krinkles

(4 dozen cookies)

Ingredients:

½ cup Shortening, room temperature

1 2/3 cups Sugar

2 tsp. Vanilla Extract

2 large Fresh Eggs

2 1 oz. squares Unsweetened Chocolate, melted

2 cups All Purpose Flour

2 tsp. Baking Powder

½ tsp. Salt

1/3 cup Milk

As needed Powdered Sugar

Directions:

In a large bowl, beat together the shortening, sugar and vanilla using an electric mixer.  Add one egg at a time to mixture and continue beating.  Now add the melted chocolate as you continue beating.  In a separate medium bowl combine all the dry ingredients (flour, baking powder and salt).  Slowly alternate the dry ingredients with the milk into the chocolate mixture as you continue beating.  Chill the mixture for at least 3 hours before continuing.  Form 1 inch balls with the mixture and roll them in the powdered sugar.  Place on a lightly greased cookie sheet 2 to 3 inches apart.  Bake in a pre-heated 350 degree oven for 15 minutes.  Cool slightly and then remove to a cooling rack to let completely cool.

Note:               If you wish, you may add ½ cup of chopped walnuts to the batter before refrigerating.

Ideas for Future Efforts

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White Fudge with Fruit

White Fudge with Fruit

(about 2 pounds)

Ingredients:

1 tsp. plus ¼ cup Unsalted Butter, divided

2 ½ cups Powdered Sugar

2/3 cup Milk

12 (1 oz.) squares White Baking Chocolate, chopped

¼ tsp. Almond Extract

¾ cup Sliced Almonds, toasted

¼ cup Dried Apricots, chopped

¼ cup Dried Cherries, chopped

¼ cup Dried Cranberries, chopped

Directions:

Line a 9 inch square pan with foil and grease the foil with 1 tsp. butter and set aside.  In a heavy 3 qt. sauce pan, combine the sugar, milk and remaining butter.  Cook and stir over medium heat until combined and brought to a boil.  Boil for 5 minutes without stirring.  Reduce heat to low and stir in white chocolate and almond extract.  Cook and stir until chocolate is melted.  Remove from heat.  Fold in the almonds, apricots, cherries and cranberries.  Immediately spread mixture into lined pan.  Refrigerate for at least 2 hours.  Using foil, lift fudge out of pan.  Remove foil and cut fudge into 1 inch squares.  Store cut fudge in the refrigerator.

Note:               You can try using ¾ cup of a mixture of chopped red and green maraschino cherries instead of the dry fruit in recipe.

Ideas for Future Efforts

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Holiday Season (Cookies & Such)

It seems from my experience that at this time of the year everyone loves to start eating homemade holiday cookies and candy.  That doesn't mean that everyone likes to make them.  Sampling all those wonderful treats is just the joyous part of the holiday season.  It may not be good for your waste-line but New Year's Resolutions are coming right up.  Since I don't have to worry about the eating part of the holiday treats, I'd better focus on the making of those little goodies.

Some people go all out and make a dozen different varieties of cookies and candy.  There are those who excel at one or the other too.  I'm not a great candy maker but enjoy trying one each year.  Thursday's recipe is for "White Fudge with Fruit" and is not too difficult.  I do enjoy the cookie making and it is even more fun doing it with someone.  My children have always loved "Chocolate Krinkles" and that is Wednesday's recipe.

Getting back to that statement about people making a dozen different varieties.  I'm not trying to scare you.  In fact, I'm going to tell you how to save yourself from making that many different kinds.

I think you need to have some variety for guests or to take to an invited function.  But at this the of the year, don't try killing yourself over keeping up with the Jones'.  There is too much stress at the holiday time of the year.  Don't try increasing it instead try controlling it.

See what reasonable amount of time you have for making holiday treats.  Then plan accordingly.  My suggestion is to make 1 to 3 different kinds of cookies and 1 or 2 candies.  That is time permitting.  In doing these few kinds be sure to pick ones you enjoy making and/or eating.  Always make the ones you are good at so you get the compliments for them.

Next, I'm going to suggest you buy some complimentary types of cookies and candy to give a greater choice for guests.  You don't need to tell anyone you didn't make everything but admit it if asked.

Remember in doing all of this to live within your budget.  There are still gifts to buy and food for all the different holiday meals.  If you work at staying within your budget it helps keep that stress down.

Remember the holiday season is here to enjoy family, friends and your religious beliefs.  All the food and drink just increase that enjoyment.  Tis the season of giving, so give your best and "Happy Holidays" to everyone.

Creamy Turkey Fettuccine

Creamy Turkey Fettuccine

(6-servings)

Ingredients:

12 oz. Fettuccine

3 tbsp. Yellow Onion, finely chopped

3 tbsp. Unsalted Butter

2 tbsp. plus 1 tsp. All Purpose Flour

3 cups Heavy Whipping Cream

2 cups Fresh Broccoli Florets

2 cups Leftover Turkey, cubed or chopped

1 cup Shredded Parmesan Cheese, divided

½ tsp. Garlic Salt

¼ tsp. Black Pepper

¼ tsp. Dried Oregano

¼ tsp. Ground Nutmeg

Directions:

Cook the fettuccine according to package directions.  In a large sauté pan over medium heat melt the butter.  Add the onion and sauté until tender then add the flour blending it into the onion mixture.  Cook the flour in for 1 to 2 minutes before adding the cream.  Stir constantly until it comes to a boil.  Add the broccoli, reduce heat to simmer and cook uncovered for 7 to 10 minutes.  Next add the turkey, half of the cheese and all of the seasonings.  Drain the fettuccine and place on a serving platter.  Top the fettuccine with the sauce and remaining cheese and serve.

Note:               You could use rotisserie chicken for this dish if you don’t have

                        leftover turkey.

Note:               You can substitute frozen or fresh peas for the broccoli if you

                        wish.

Ideas for Future Efforts

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Turkey Cobbler Casserole

Turkey Cobbler Casserole

(4-servings)

Ingredients:

6 tbsp. Unsalted Butter, melted & divided

4 cups Sourdough Rolls, cubed

1/3 cup Grated Parmesan Cheese

2 tbsp. Fresh Parsley, chopped

2 medium Sweet Yellow Onion, sliced

8 oz. Fresh Mushrooms, sliced

1 cup White Wine

1 can (10 ¾ oz.) Cream of Mushroom Soup

½ cup Jarred Roasted Red Peppers, drained & chopped

2 ½ cups Leftover Turkey Meat, shredded or chopped

Directions:

Melt 4 tbsp. of butter and combine in a large bowl with the sourdough, cheese and parsley and set aside.  In a large sauté pan melt the last 2 tbsp. of butter and sauté the onion for about 15 minutes or until golden brown over medium-high heat.  Now add the mushrooms and continue for 5 minutes.  Stir in the wine, soup, peppers and turkey and continue to cook another 5 minutes of until bubbly.  Pour the mixture into a lightly greased 9 inch square baking dish and top with the bread mixture.  Place in a pre-heated 400 degree oven for 15 minutes or until the casserole is golden brown then serve.

Note:               You could use rotisserie chicken if you don’t want to wait until you have leftover turkey for this dish.

Ideas for Future Efforts

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Thanksgiving Leftover Ideas

I don't know about you but I'm getting anxious for "Thanksgiving" to get here.  Just thinking about turkey, stuffing, pumpkin pie and cranberry relish makes me hungry.  We're all set for the big day.

Thanksgiving is a special holiday for many people.  In a way it is like any other holiday around the world.  They come with their special foods. Foods that you may not make often because they require pricey ingredients or the foods take a little more work.  The foods are ones that you look forward to having because they are special to you and/or family.  The recipes last week and this week are hear to help you for those special holidays.

After the big dinner is over there is usually a lot of leftover foods.  Many may just re-heat some of this food for another meal.  Some may just want to make turkey sandwiches with that leftover turkey.  But many will want to do something special with those leftovers.

Last year I gave you several options on what you could do.  They're still available and handy because of my "Recipe Page."  One of them was for Turkey Soup.  It used the carcass of the turkey to help build flavor in the soup.  There was also My Favorite Turkey Sandwich which included using some of the stuffing on the sandwich.  Then there were the two casserole type dishes of Turkey Tetrazzini and

Turkey (Chicken) Pot Pie.

For this year I have a couple of dishes that will help with leftover turkey again.  Tomorrow's recipe is for "Turkey Cobbler Casserole" and is only for 4 servings but can easily be doubled.  On Thursday the recipe is for "Creamy Turkey Fettuccine" and it's another easy dish to make.  I hope you will enjoy trying these recipes on family and friends.  After all that is what "Thanksgiving" is all about.

So "Happy Thanksgiving" to everyone in the good old USA.  For all of you from around the world "Best Wishes" and I hope you can enjoy these or other dishes with your family and friends.

Lastly, a heads up for everyone looking for "Part Four of Italian Cooking."  Because of the different holidays from "Thanksgiving" through the "New Year," part four won't be until the first week of January.  Between now and then I'll be covering holiday sweets, special meals and some stuff to celebrate the new year.

Again, thank you for reading my food blog and continue to spread the word.  "Happy Cooking!"

Cookbook Now Available in Rochester, Minnesota

I had a great cookbook signing at the "People's Food Co-op" in Rochester, Minnesota today.  Thank you to all that stopped by and visited.  Several people took care of some Christmas shopping today.

The cookbook, "More Than Your First Cookbook" is now available for purchase at the "Good Food Co-op."  Please visit them and remember to tell them you saw it on "Cabana Boy Cooks" blog.

It makes a great "Holiday Gift" for family or friends.

Crab & Wild Rice Dressing

Crab & Wild Rice Dressing

(8 servings)

Ingredients:

1 pkg. (6.2 oz.) Long-Grain & Wild Rice Mix

¼ cup Unsalted Butter

1 medium Yellow Onion, chopped

½ medium Green Pepper, chopped

1 cup Fresh Mushrooms, chopped

1 lb. Fresh Crabmeat, drained, picked & flaked

1 can (10 3/4 oz.) Cream of Celery Soup

1 cup Toasted Pecans, chopped

½ cup Italian Seasoned Breadcrumbs

1 Fresh Green Onion, chopped

¼ tsp. Salt

¼ tsp. Black Pepper

1/8 tsp. Ground Red Pepper

Directions:

Prepare the rice according to the package directions and set aside.  In a large sauté pan melt butter over medium heat.  Add the onion, green pepper and mushrooms to the pan and cook sauté for 8 to 10 minutes or until tender.  Stir in the crabmeat and continue cooking another 4 minutes.  Next add the rice, soup, pecans, breadcrumbs, green onion, salt and both peppers.  Mix well and continue cooking about 10 minutes or until heated through.  Transfer to a serving dish and serve.

Note:               You can use canned crabmeat if fresh is not available.  Any of the different types of crabmeat offered in a can will work.

Ideas for Future Efforts

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Sweet Potato Casserole

Sweet Potato Casserole

(8-10 servings)

Ingredients:

8 medium Sweet Potatoes (6 lb.)

As needed Water (enough to boil potatoes)

1 cup Milk

¼ cup Butter

3 tbsp. Sugar

1 tsp. Vanilla Extract

1 tbsp. Orange Juice

¼ tsp. Ground Cinnamon

¼ tsp. Ground Nutmeg

¼ tsp. Salt

1 pkg. (10.5 oz.) Miniature Marshmallows

Directions:

Bring sweet potatoes and water to a boil and cook 20 to 30 minutes or until tender.  Drain and peel the sweet potatoes and place in a large bowl.  Heat milk, butter, sugar and vanilla in a medium sauce pan over medium heat until the butter melts and the sugar is dissolved (do not let it boil).  Next stir into the mixture the orange juice, cinnamon, nutmeg and salt.  Beat potatoes on medium speed with an electric mixer until mashed.  Continue beating as you add in the milk mixture until smooth.  In a greased 9x13 baking dish, spoon in half of potato mixture and top with half the marshmallows.  Top the marshmallows with the remaining potatoes and smooth out.  Place in a pre-heated 350 degree oven for 25 minutes.  Now top with remaining marshmallows and continue to bake 10 minutes more or until marshmallows are golden.

Note:               You can peel and quarter potatoes before boiling if that works

                        better for you.

Ideas for Future Efforts

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Planning for Thanksgiving Dinner

Thanksgiving is getting close and I'm sure many are starting to panic.  What are we going to do for our "Thanksgiving Meal"?  Don't panic just take a minute to plan.

First you need to know who all is coming or how many will I serve for dinner.  Then you need to plan a menu.  If this isn't your first "Thanksgiving Dinner" you have served it will be easier to do that menu.  You have past history of what worked and didn't work.

As you plan that dinner remember that you can always have guests bring a dish.  Do any of the guests have a special dish they usually make for Thanksgiving?  If so and it is a popular dish, ask them to bring it.  Be sure to let them know how many total guests there will be for the meal.

Once you have that figured out and communicated, you can tackle the rest of the meal.  An overwhelming majority of families serve turkey for this special occasion.  If that is what you're doing, figure out what recipe you will be following and make sure you have everything that is needed for it.

If you haven't ever had a turkey that has been brined before cooking, you might want to try it.  My recipe for a brine is Brine for Whole Turkeys (Chickens).

Next you need to decide on the side dishes to support the turkey.  I've several good ones already on my recipe page.  So be sure to check them over for one that might fit your needs.

I'm also adding two new recipes this week to give you some different choices.  My first one is for a "Sweet Potato Casserole" and it is layered with sweet potatoes and marshmallows.  The second recipe is for a "Crab & Wild Rice Dressing" which is easy and done on top of the stove to save oven space for your other needs.

That reminds me, when you are doing your menu for your Thanksgiving day meal think about cooking space, time and temperatures.  You can come up with a great sounding meal and then realize it doesn't all fit in your oven when needed.  That's why we plan things and then work our plan.

Next week I'll be talking leftovers.  That's one of the nicest things about Thanksgiving - the leftovers.  I know my mouth is watering just thinking about what I'm going to do with some of the leftovers.  I'll have a couple of recipes for that leftover turkey besides the ones already on the recipe page from last year.

Have a great week and "Happy Cooking."

Egg Drop Soup

Egg Drop Soup

(2-4 servings) (about 2g carbs per serving)

Ingredients:

4 cups Chicken Broth

½ tsp. Salt

½ tsp. Sugar

3 tbsp. Cornstarch

1//2 cup plus 2 tsp. Water, divided

1 Fresh Egg

2 Green Onions (scallions), green part thinly sliced

Directions:

Heat the broth to a boil in a large sauce pan over medium heat.  Combine the salt and sugar then add to boiling broth.  In a small bowl combine the cornstarch and ½ cup of water.  Slowly add it to the broth mixture whisking to help thicken the broth.  In a small bowl beat the egg and add the water and continue to mix.  Remove the sauce pan from the heat and immediately add the egg mixture very slowly stirring constantly.  Portion into bowls and garnish with the onions/scallions and serve.

Note:               You could use vegetable broth instead of the chicken broth to make it vegetarian.  That is if you’re a vegetarian that eats eggs.

Ideas for Future Efforts

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Thai Chicken Soup

Thai Chicken Soup

(6 servings) (15g carbs per serving_

Ingredients:

1 tbsp. Canola Oil

1 lb. Boneless Skinless Chicken Breast, ¾ inch cubes

4 cups Chicken Broth

2 cups Carrots, sliced on bias (about 4 medium sized)

1 cup Yellow Onion, chopped

2 tbsp. Fresh Ginger, grated

3 cloves Fresh Garlic, minced or grated

2 stalks Lemongrass cut in 1 inch lengths

½ tsp. Crushed Red Pepper

1 can (15 oz.) Unsweetened Coconut Milk

1 medium Sweet Pepper (you pick the color) ½ inch pieces

2 cans (4 oz.) Mushrooms (your choice)

¼ cup Fresh Cilantro

1/3 cup Roasted Peanuts, chopped

Directions:

In a large pot over medium heat add oil.  When oil is hot add the chicken, carrots and onion to pot and cook for 10 minutes stirring occasionally.  Next add the ginger, garlic, lemongrass and red pepper to pot and continue 2 more minutes.  Now combine broth with chicken mixture and bring to a boil.  Reduce heat to low and add the milk, sweet pepper, mushrooms and cilantro and continue for an additional 10 minutes.  Remove the lemongrass and serve.  Top each serving with some chopped peanuts and enjoy.

Note:               You can use 1 tsp. finely shredded lemon peel in place of the

                        lemongrass.

Note:               This recipe can be done in slow cooker.  Start with everything up through the red pepper on low for 6 to 8 hours.  Add the remaining for the last 10-15 minutes before serving.

Ideas for Future Efforts

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Several Asked about Low-Carb Soups

I had several responses from the soup blog week.  So I'm going to talk a little more on soup.  The questions had to do with "healthy" soups.  I'm going to make a statement that I have no factual information on.  "I believe most soups/chilis/stews are good for you".  Now some of them may be too high in sodium, carbohydrates or something else for your diet.  But most of these dishes can be adjusted to help fit your needs.

Most of the questions I received concerned low-carb soups.  So let's tackle that first.  I have two recipes coming out on this week's blog.  They are both oriental soups.  The first is for a "Thai Chicken Soup" and then the classic "Egg Drop Soup."  These two soups come in at 15 grams and 2 grams respectfully.

I'm going to use 20 grams and below per serving as being low-carb.  Each of you watching your carbohydrate consumption probably have a different number for what you want to stay below.  I'm just putting out choices for you.  Remember that you can make adjustments to the recipe or change the portion size to what will work for you.

My cookbook More Than Your First Cookbook has 12 soup recipes in it.  Of those recipes, 7 of them offer less than 20 carbs per serving.  The three that are the lowest come in at 8, 11 and 13 grams.  They are in that same order; "Barry's Chili (No Beans)", "Hearty Vegetable Beef Soup" and "Chicken Noodle Soup." 

With this weeks two soup recipes, I now have 10 soup recipes on the blog.  I have not had nutritional information done on any of the recipes appearing in the blog as of now.  I'll have to talk to my dietitian and see if I can get her to do some work on it.  But as I look at those recipes, my guess is that at least half of them will come in under the 20 gram amount per serving.

I will address both low-sodium and low-fat soups in future blogs over this winter season.  If you have any specific questions on these two types of soup please let me know so I can do a little research before blogging on the subject.  Thank you.

As we are starting to get into the holiday season I'll remind you that my cookbook makes a great gift to someone who needs a little help in the kitchen.  The newest thing about the cookbook is that it is available as an e-book for most of your devises.  You can order the e-book through my website for just $10.00.  It seems to be the new way for this coming generation.

Also a quick reminder that I'm doing a cookbook signing on Saturday, November 17th at the Good Food Store Co-op in Rochester, Minnesota from 1:00 to 3:00 PM.  Please come if you are close and tell her family and friends.  Thanks and have a great week.

Bechamel Sauce

Béchamel Sauce

(Also known as Basic White Sauce)

(4 cups)

Ingredients:

8 tbsp. Unsalted Butter

8 tbsp. All-Purpose Flour

1 tsp. Salt

¼ tsp. White Pepper

4 cups Milk (your choice)

Grated Nutmeg (optional)

Directions:

In a 3 qt. sauce pan over medium heat melt butter.  Whisk in the flour and cook for about 2 minutes.  This is to cook out the flour taste.  Add the salt, pepper and milk as you continue to whisk until mixture starts to boil.  It should be thickening at this point.  Continue cooking for one minute and then remove from heat.  The nutmeg can be added after removing from the heat.  Just whisk it into mixture.

Note:               It is easy to cut this recipe by 4 to make just one cup of sauce.  From there you can make any amount of sauce needed for a recipe or dish.

Ideas for Future Efforts

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Cannelloni with a Meat Filling

Cannelloni with a Meat Filling

(6-8 servings)

Ingredients:

2 tbsp. Extra Virgin Olive Oil

1 medium Yellow Onion, very finely chopped

¾ lb. Lean Ground Beef

¼ lb. Cooked Ham, finely chopped

1 tbsp. Fresh Parsley, chopped

2 tbsp. Tomato Paste

1 tbsp. Warm Water

1 large Fresh Egg

1 tsp. Salt

½ tsp. Black Pepper

1 box Pasta Tubes

3 ½ cups Béchamel Sauce, warm (see recipe on blog next day)

½ cup Grated Parmesan Cheese

3 tbsp. Butter (more to grease baking dish)

Directions:

In a 3 qt. sauce or sauté pan, heat oil over medium heat and add the onions.  Sauté for about 5 minutes or until onions become translucent.  Next add the ground beef crumbling as you add it to the pan.  Cook ground beef until all the pink is gone.  Remove from heat and place in a large bowl.  Add the ham and parsley to the meat mixture and combine.  In a small bowl combine the tomato paste and water before adding the egg.  After mixing together add this to the meat mixture and season with the salt and pepper.  Mix well and then set the meat mixture aside.  Cook the pasta tubes according to package directions.  While pasta is cooking grease a 9x13 baking dish with the butter and spread 3 tbsp. of Béchamel sauce over bottom of the dish.  Also combine 1/3 of Béchamel sauce with the meat mixture.  Take one paste tube at a time, fill with meat mixture and arrange in the baking dish.  Once all the tubes have been filled with the mixture, top them with the remaining Béchamel sauce.  Now sprinkle the cheese over the sauce and dot with the butter.  Place in a pre-heated 425 degree oven uncovered for 20-25 minutes or until bubbling and lightly browned.  Remove the dish from oven and let rest for 5-10 minutes before servings

Note:               This recipe was made with dry pasta tubes instead of pasta sheets.  Typically cannelloni is made with pasta sheets and manicotti is made from dry pasta tubes.  They are truly interchangeable for either and the tubes are easier to find.

Ideas for Future Efforts

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