Candy Cane Fudge

Chocolate-Candy Cane Fudge
(A recipe I came up with when I was in desperate need.)

12 oz. of semi-sweet chocolate (you can use chocolate chips or Baker's chocolate, it doesn't matter)
1 14-oz. can of sweetened condensed milk
1 pinch of kosher salt (I prefer kosher salt, but you can use table salt)
1 tsp. of pure peppermint extract
Crushed candy cane pieces (you really don't need to top it with candy cane pieces, but it helps people know what flavor your fudge is)

1) Melt the chocolate in a double boiler (I set a large heat-proof bowl on a pot containing about 1 inch of simmering water).

2) Add the sweetened condensed milk, salt and peppermint extract. Combine until blended.

3) Pour fudge in to a 9-inch pan lined with waxed paper. Sprinkle crushed candy canes on top and press down lightly. Let set in the fridge.

Caramel Pecan Pie

Caramel Pecan Pie

36 caramels

1/4 C. water

1/4 C. margarine

1/2 C. sugar

3 eggs, beaten

1/2 tsp. vanilla

1/4 teaspoon kosher salt

1 C. pecan halves

1 9-inch unbaked pastry shell

1) Melt caramels with water and margarine in a saucepan over low heat. Stir frequently until sauce is smooth.

2) In a separate bowl, combine sugar, beaten eggs, vanilla and salt. Gradually (as in, don't dump the whole thing in unless you want scrambled eggs in your pie) add the caramel sauce and mix well.

3) Stir in the nuts; pour in to pastry shell.

4) Bake at 350 degrees for 45-50 minutes. The pie filling will appear soft, but will become firm as it cools.

Curried Zucchini Soup

This has got to be my all-time favorite soup. It takes longer than 30-minutes to prepare, but the results are well worth the time.

Curried Zucchini Soup
(Adapted slightly from "The New Basics Cookbook" by Julee Rosso & Sheila Lukins)

4 T. unsalted butter
2 C. coarsely chopped onions
2 tsp. mild curry powder
6 C. chicken broth
2 russet potatoes, peeled and cubed
1 tsp. kosher salt
1 tsp. freshly ground black pepper
5 zucchini
1 1/2 C. heavy cream

1) Melt the butter in a soup pot. Add onions and curry powder. Cook uncovered over low heat, stirring occasionally, until onions are wilted (about 15 minutes).

2) Add the stock and potatoes. Simmer uncovered for 15 minutes. Season with salt and pepper.

3) While the potatoes are simmering, slice the zucchini. Add them to the soup pot and simmer an additional 10 minutes.

4) Puree the soup, in batches, in a food processor or blender. While the machine is running, add the cream slowly. (You can pass the mixture through a food mill or fine-mesh sieve, but I like having small chunks of vegetable in every bite.)

5) Return the soup to the pot and keep warm. Serve.

Garden Vegetable Couscous

(Adapted slightly from a Martha Stewart recipe.)

Garden Vegetable Couscous

1 box of couscous, prepared according to package directions
1 orange bell pepper (or red, or yellow, or whatever you like really), cut in to one-inch slices
4 scallions (white and green parts only), sliced
12 grape tomatoes, quartered

Dressing:
2 T. extra-virgin olive oil
Juice of 1/2 lemon
Kosher salt and ground black pepper to taste


1) Prepare couscous. Set aside in serving bowl.

2) Cut veggies and place in to bowl with the couscous. (I cut the veggies while the water for the couscous is boiling, and the couscous is absorbing the liquid. It saves a ton of time.)

3) Whisk together the ingredients for the dressing. Pour over the couscous and veggies.

4) Toss together.

You can add a little more salt and pepper, or lemon juice, if desired.

Favorite Salads

Broccoli Raisin Salad

(This recipe was adapted from the cookbook, "Dining Dakota Style.")

1 bunch broccoli, cut in to florets (about 4 C.)
1 lb. bacon, crisp-cooked and crumbled 1 bunch broccoli, cut in to florets (about 4 C.)
1/2 C. raisins, simmered in water and drained
1 small red onion, chopped
2 C. chopped celery
2 C. red grapes, halved
1 to 1 1/2 C. mayonnaise (I don't like to use too much)
1/4 to 1/2 C. sugar (again, I don't like to use too much)
4 1/2 T. vinegar (I use white wine vinegar)

Combine the broccoli, bacon, raisins, red onion, celery and grapes in a large bowl. Whisk the mayonnaise, sugar and vinegar together in a small bowl. Gently stir the dressing in to the salad. Chill, covered, for 3-8 hours, stirring occasionally.

Serves 6 to 8.

Potato Salad with Herbs and Grilled Summer Squash

(This salad, adapted slightly from Cooking Light magazine, is even better the next day.)

2 pounds small red potatoes
1 medium zucchini, cut lengthwise in to 1/2-inch pieces

1 medium yellow squash, cut lengthwise in to 1/2-inch pieces

Olive oil cooking spray
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper

Dressing:
1/2-1/3 C. chopped fresh chives
3 T. chopped fresh parsley
1 T. chopped fresh basil
1/2 tsp. grated lemon zest, finely chopped
2 T. fresh lemon juice (about 1/2 a medium lemon)
2 T. water
1-2 T. extra-virgin olive oil
1 T. capers, drained and finely chopped
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper


1) Preheat grill to medium-high heat.

2) To prepare salad, place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 18 minutes or until tender.

3) While potatoes are boiling, cut squash and lightly coat squash with cooking spray. Sprinkle evenly with 1/4 teaspoon salt and 1/8 teaspoon pepper. Set aside.

a) Combine ingredients for the dressing in a small bowl; stir with a whisk.

4) Place squash on grill rack; grill 2 minutes on each side or until browned and tender. Remove squash from heat. Set aside.

5) Drain potatoes; cut potatoes into nice size chunks; add to the squash. Pour dressing over potato mixture, tossing gently to combine. Serve salad warm or chilled.

Makes six 1-cup servings.

Tomato Florentine Soup

(This is one super easy recipe for a light lunch.)

Tomato Florentine Soup

1 T. olive oil
1/2 C. chopped onion
2 garlic cloves, minced
1/2 tsp. dried basil
1/2 tsp. dried oregano
2 (14-oz.) cans chicken broth
2 (14-oz.) cans Italian style diced tomatoes
1/2 to 1 pkg. (10 oz.) chopped frozen spinach (depends on how much spinach you like)
salt and pepper to taste
1/2 C. uncooked shell pasta
2 tsp. balsamic vinegar

1) Heat the oil in a soup pot. Add onion and saute over medium-high heat until softened. Add garlic and saute about five minutes or until onion is translucent. Do not brown onion or garlic.

2) Add basil, oregano, chicken broth, tomatoes, spinach salt and pepper. Bring soup to a boil over high heat.

3) Reduce heat to low and stir in the pasta. Simmer, covered, for about 15-20 minutes.

4) Add the balsamic vinegar just before serving. Stir. Ladle in to soup bowls.

Serves 4

Gingered Chicken Breast

Gingered Chicken Breast

(from The South Beach Diet cookbook)

1 T. fresh lemon juice

1 1/2 tsp. grated fresh ginger

1/2 tsp. freshly ground black pepper

2 cloves garlic

4 boneless, skinless chicken breast halves

1) Combine all ingredients, except the chicken, in a small bowl.

2) Place the chicken breasts in a deep bowl, Pour the ginger mixture over the chicken, turning once to coat both sides. Cover, refrigerate for 30 minutes to 2 hours.

3) Spray a large nonstick skillet with cooking spray (I use my grill pan). Heat the skillet on medium-high heat until hot. Add the chicken. Cook, turning once, until tender, about 8 minutes.

Serves 4

Buttermilk Blackberry Shortcakes

I used to think that shortcakes were those spongy cake things that you sometimes see in grocery stores -- until I saw the cover of the May/June 2009 issue of Victoria magazine (which I do a poor job here of re-creating). The photo on the cover of the magazine looked like a round scone split in half. After doing some research, I learned that shortcakes are, indeed, scones (or a close cousin).

I made this mostly according to the recipe. The only change I made was using boysenberry syrup instead of blackberry syrup. I plan to try this using other combinations of berries and syrups as well.

Buttermilk Blackberry Shortcakes

3 C. all-purpose flour

1/3 C. sugar

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1/2 C. cold butter-flavored vegetable shortening, cut in to cubes

2/3 C. buttermilk

1/2 tsp. vanilla extract

1 egg yolk

2 T. heavy cream

1 T. turbinado sugar (raw sugar)

4 pints fresh blackberries

3/4 C. blackberry syrup

Garnish: fresh whipped cream

1) Preheat oven to 425 degrees. Line a baking sheet with parchment paper; set aside.

2) In a large bowl, combine the fry ingredients. Using a pastry blender (I used a whisk, cut the shortening in to the flour mixture until it resembles coarse meal.

3) In a small bowl, combine the buttermilk and vanilla extract. Make a well in the center of the flour mixture, and pour the milk mixture in to the well. Stir with a fork until mixture just comes together.

4) Turn the dough out on to a floured surface and knead 4 or 5 times. Roll dough out to 1-inch thickness. Using a 3-inch fluted round cutter (I used a round cookie cutter), cut shortcakes. In a small bowl, whisk together the egg yolk and cream. Using a pastry brush, lightly coat the tops of the shortcakes with egg wash, then sprinkle each evenly with the sugar.

5) Place shortcakes on prepared baking sheet. Bake for 12-14 minutes, or until golden brown. Set aside until cool enough to handle, then cut shorcakes in half horizontally.

6) In a medium bowl, combine the blackberries and the blackbeery syrup (I used boysenberry). Stir gently to coat. Spoon prepared berries evenly over each shortcake bottom, and garnish each with fresh whipped cream, if desired. Replace shortcake tops before serving.

The recipe says it makes 12 shortcakes. When I made it, it made five fairly large rounds.

Untopped shortcakes can be stored at room temperature in an airtight container for up to 2 days.

Rose Sangria

Rose Sangria
(This is an Emeril Lagasse recipe that I found on foodnetwork.com.
I adjusted it just a little by combining all ingredients the night before, except for the club soda. I added chilled club soda to the chilled mix just as guests were arriving.
I used Yellow Tail brand of rose wine. Barefoot is also a good
inexpensive wine.)

2 (750- ml) bottles your favorite rose wine

1 (750-ml) bottle sparkling water or club soda
3/4 to 1 cup granulated sugar (I actually used 1/2 cup of sugar because I don't like overly sweet drinks)
1 cup fresh raspberries
1 cup diced strawberries
1 cup diced nectarines or peaches
2 blood oranges or navel/seville oranges, juiced
1 lemon, juiced

In a large 1-gallon pitcher, combine all ingredients and stir well to combine and dissolve the sugar. Refrigerate until ready to serve.

Makes about 12 cups.

Hot Cross Buns

This is a bread traditionally served on Good Friday or on Easter, but it's so delicious that I'm tempted to make more throughout the year.

This particular recipe is one that I found on epicurious.com. I only made minor changes (like using kosher salt, less grated citrus, and slightly less sugar). The process is a little involved, but the end result is so worth it.

Hot Cross Buns

1 C. warm milk (105°–115°F.)
two 1/4-ounce packages (5 teaspoons) active dry yeast
just a little less than 1/2 C. plus 1 teaspoon granulated sugar
4 C. all-purpose flour
1 1/2 tsp. ground allspice
1/2 tsp. cinnamon
1 tsp. Kosher salt
1 1/4 sticks (1/2 cup plus 2 tablespoons) cold unsalted butter
2 large eggs
1 large egg yolk
1/2 C. dried currants
1/3 C. golden raisins
1 tsp. finely grated fresh orange zest
1 tsp. finely grated fresh lemon zest
3 T. superfine granulated sugar
pastry dough (see recipe below)

1) In a small bowl stir together milk, yeast, and 1 teaspoon granulated sugar. Let mixture stand 5 minutes, or until foamy.

2) Into a large bowl sift together flour, allspice, cinnamon, salt, and remaining 1/2 cup granulated sugar. Cut butter into bits and with your fingertips or a pastry blender blend into flour mixture until mixture resembles coarse meal.

3) Lightly beat 1 whole egg with egg yolk. Make a well in center of flour mixture and pour in yeast and egg mixtures, currants, raisins, and zests. Stir mixture until a dough is formed. Transfer dough to a floured surface and with floured hands knead until smooth and elastic, about 10 minutes. Transfer dough to an oiled large bowl and turn to coat. Let dough rise, covered with plastic wrap, in a warm place until doubled in bulk, about 1 1/2 hours.

4) Butter 2 large baking sheets.

5) On a floured surface with floured hands knead dough briefly and form into two 12-inch-long logs. Cut each log crosswise into 12 equal pieces. Form each piece into a ball and arrange about 1 1/2 inches apart on baking sheets. Let buns rise, covered, in a warm place until doubled in bulk, about 45 minutes.

6) Preheat oven to 400°F.

7) While buns are rising, lightly beat remaining egg with superfine sugar to make an egg glaze. On a lightly floured surface with a floured rolling pin roll out pastry dough into a 20- by 6-inch rectangle (about 1/8 inch thick). With a sharp knife cut rectangle crosswise into 1/8-inch- wide strips.

8) Brush buns with egg glaze and arrange 2 pastry strips over center of each bun to form a cross. Trim ends of pastry strips flush with bottoms of buns. Bake buns in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden, about 12 minutes.

9) Transfer buns to a rack to cool slightly. Buns may be made 1 week ahead and frozen, wrapped in foil and put in a sealable plastic bag. Thaw buns and reheat before serving. Serve buns warm or at room temperature.

Pastry

3/4 stick (6 T. ) cold unsalted butter
1 1/4 C. all-purpose flour
2 T. cold vegetable shortening
1/4 tsp. salt
2 to 4 T. ice water

1) Cut butter into 1/2-inch cubes.

To blend by hand:
In a bowl with your fingertips or a pastry blender blend together flour, butter, shortening, and salt until most of mixture resembles coarse meal with remainder in small (roughly pea-size) lumps. Drizzle 2 tablespoons ice water evenly over mixture and gently stir with a fork until incorporated. Test mixture by gently squeezing a small handful: When it has proper texture it should hold together without crumbling apart. If necessary, add enough remaining water, 1 tablespoon at a time, stirring until incorporated and testing texture, to give mixture proper texture. (If you overwork mixture or add too much water, pastry will be tough.)

To blend in a food processor:
In a food processor pulse together flour, butter, shortening, and salt until most of mixture resembles coarse meal with remainder in small (roughly pea-size) lumps. Add 2 tablespoons ice water and pulse 2 or 3 times, or just until incorporated. Test mixture by gently squeezing a small handful: When it has proper texture it should hold together without crumbling apart. If necessary, add enough remaining water, 1 tablespoon at a time, pulsing 2 or 3 times after each addition until incorporated and testing texture, to give mixture proper texture. (If you overprocess mixture or add too much water, pastry will be tough.)

To form dough after blending:
Turn mixture out onto a work surface and divide into 4 portions. With heel of your hand smear each portion once in a forward motion to help distribute fat. Gather dough together and form it, rotating it on work surface, into a disk. Chill dough, wrapped in plastic wrap, until firm, at least 1 hour, and up to 1 day.

French Apple Tart

This is an Ina Garten recipe that I made without any substitutions, and it ROCKED! It was the first time I made a tart, and now I can't wait to make another one.

French Apple Tart
(An Ina Garten recipe)

For the pastry:
2 C. all-purpose flour
1/2 tsp. kosher salt
1 T. sugar
12 Tbs. (1-1/2 sticks) cold unsalted butter, diced
1/2 C. ice water

For the apples:
4 Granny Smith apples
1/2 C. sugar
4 T. (1/2 stick) cold unsalted butter, small diced
1/2 C. apricot jelly or warm sieved apricot jam
2 T. Calvados, rum, or water (I made mine with water)

Directions:
1) For the pastry, place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade. Pulse for a few seconds to combine. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour.

2) Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.

3) Roll the dough slightly larger than 10 by 14-inches. Using a ruler and a small knife, trim the edges. Place the dough on the prepared sheet pan and refrigerate while you prepare the apples.

4) Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baler. Slice the apples crosswise in 1/4-inch thick slices. Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices. (Don't use the apple ends). Sprinkle with the full 1/2 cup of sugar and dot with the butter.

5) Bake for 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Don't worry! The apple juices will burn in the pan but the tart will be fine! When the tart's done, heat the apricot jelly together with the Calvados and brush the apples and the pastry completely with the jelly mixture. Loosen the tart with a metal spatula so it doesn't stick to the paper. Allow to cool and serve warm or at room temperature.

Raspberry Almond Mini-Muffins

Need breakfast on-the-go? How about dainty "finger food" for a brunch? Well, these muffins are perfect. They're also the right size for tiny little hands.

The recipe I used is actually a Pampered Chef recipe. I just added nutmeg and more cinnamon to add spice to the flavor. (Don't worry, the spices aren't overpowering.)

The Pampered Chef recipe can be found here. What follows is my version:

Raspberry Almond Mini-Muffins

2 C. all-purpose flour
2/3 C. sugar
2 tsp. baking powder
1/4 tsp. salt
1/2 tsp. ground cinnamon

1/8 to 1/4 tsp. ground nutmeg
1/2 C. (1 stick) melted butter or margarine
2/3 C. milk
1 egg
3/4 tsp. almond extract
1/4 C. seedless raspberry preserves
Powdered sugar (optional), for dusting

1) Preheat oven to 400°F. Combine flour, sugar, baking powder, salt, cinnamon and nutmeg in a bowl. Stir melted butter, milk, egg and almond extract into dry ingredients, mixing until well combined.

2) Spray a mini-muffin pan with nonstick cooking spray. Fill prepared muffin cups about three-quarters of the way up. (I used a small cookie scoop to help scoop the batter in the muffin pan.) Place about 1/2 tsp. of raspberry preserves in the center of each muffin cup. Gently the fold batter over most of preserves.

3) Bake 12-14 minutes or until light golden brown or a cake tester inserted in the center comes out clean. Let cool in pan 5 minutes.

4) Carefully remove from pan; serve warm or at room temperature. Sprinkle with powdered sugar, if desired.

Makes about 24 mini-muffins.

Creamy Chicken & Pasta Bake

I found this recipe in the Spring 2009 edition of Kraft's Food & Family magazine. The only thing I added to it was minced garlic. (You can't eat a creamy pasta dish without garlic.) My son loved this dinner a lot.

A note: It makes about four 1-1/2 cup servings, which is perfect for a family of two adults and one six-year-old. Adjust the recipe for the size of your family. By the way, the magazine says that each serving has only 500 calories. WOOHOO!

Creamy Chicken & Pasta Bake

1-1/2 C. multigrain rotini pasta, uncooked
1 small bunch broccoli, cut into florets (about 3 cups)
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1/2 C. fat-free reduced-sodium chicken broth
2 oz. (1/4 of 8-oz. pkg.) 1/3 Less Fat Cream Cheese, cubed
1 C. 2% Milk Shredded Mozzarella Cheese, divided
1 T. minced garlic

1) Preheat oven to 375ºF. Cook pasta in large saucepan as directed on package, adding broccoli for the last 3 min.

2) Meanwhile, heat a large nonstick skillet on medium-high heat. Add chicken; cook 3 min. or until no longer pink, stirring frequently. Stir in broth and the garlic; simmer 3 min. or until chicken is done. Add cream cheese; cook and stir on low heat 1 min. or until cream cheese is melted. Stir in 1/2 cup mozzarella.

3) Drain pasta and broccoli. Add to chicken mixture; mix lightly. Spoon into 8-inch sq. baking dish; cover with aluminum foil.

4) Bake 15 min. or until heated through. Sprinkle with remaining cheese. Bake, uncovered, 3 min., or until melted. Let stand 5 min.

Carrot Cake

Alton Brown did it again. This cake is wonderful. The spices are very subtle. Just AWESOME. I'm still working on how to perfect a cream cheese frosting so it's not lumpy, but it's not bad for a relative newbie in baking cakes, if I say so myself (and I do). (ADDED: Make sure butter is room temp (very soft) and cream cheese is cold. Do not overbeat.)

Just a note: I used a food processor to chop up my carrots as small as possible. I also used a springform pan.

Carrot Cake

Unsalted butter, for the pan (cooking spray works just fine for this)
12 ounces, approximately 2 1/2 cups, all-purpose flour, plus extra for pan
12 ounces grated carrots, medium grate, approximately 6 medium
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
1/2 teaspoon salt
10 ounces sugar, approximately 1 1/3 cups
2 ounces dark brown sugar, approximately 1/4 cup firmly packed
3 large eggs
6 ounces plain yogurt
6 ounces vegetable oil

1) Preheat oven to 350 degrees F.

2) Butter and flour a 9-inch round and 3-inch deep cake pan. Line the bottom with parchment paper. Set aside.

3) Put the carrots into a large mixing bowl and set aside.

4) Put the flour, baking powder, baking soda, spices, and salt in the bowl of a food processor and process for 5 seconds. Add this mixture to the carrots and toss until they are well-coated with the flour.

5) In the bowl of the food processor combine the sugar, brown sugar, eggs, and yogurt.

6) With the processor still running drizzle in the vegetable oil. Pour this mixture into the carrot mixture and stir until just combined. Pour into the prepared cake pan and bake on the middle rack of the oven for 45 minutes. Reduce the heat to 325 degrees F and bake for another 20 minutes or until the cake reaches 205 to 210 degrees F in the center.

7) Remove the pan from the oven and allow cake to cool 15 minutes in the pan. After 15 minutes, turn the cake out onto a rack and allow cake to cool completely. Frost with cream cheese frosting after cake has cooled completely.

Cream Cheese Frosting:
8 ounces cream cheese
2 ounces unsalted butter, room temperature
1 teaspoon vanilla extract
9 ounces powdered sugar, sifted, approximately 2 cups

1) In the bowl of a stand mixer with paddle attachment, combine the cream cheese and butter on medium just until blended. Add the vanilla and beat until combined. With the speed on low, add the powdered sugar in 4 batches and beat until smooth between each addition.

2) Place the frosting in the refrigerator for 5 to 10 minutes before using.

Yield: approximately 2 cups


For another carrot cake recipe, see Sarah's blog.

Mac Chicken Cacciatore

Kraft Foods came through again. This is a very budget friendly meal that even my son loved. The recipe calls for store-bought cooked chicken, but I made the chicken myself by cubing one chicken breast half, seasoning it with salt and pepper, and then cooking it with a tablespoon of olive oil in a sautee pan. I think the flavor is much better with fresh food.

Here's the recipe:

Mac Chicken Cacciatore

1 pkg. (7-1/4 oz.) KRAFT Macaroni & Cheese Dinner
1 pkg. (6 oz.) OSCAR MAYER Deli Fresh Oven Roasted Chicken Breast Cuts, or Deli Fresh Italian Style Chicken Breast Strips
1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
1/2 cup chopped green peppers

1) Prepare Mac & Cheese in large saucepan as directed on package.

2) Stir in remaining ingredients; cook on low heat 5 min. or until heated through, stirring occasionally.

Makes about four 1-1/4-cup servings

Focaccia, JM Style

This recipe is actually the result of a mistake that I made when preparing the dish the very first time back in 1993.

I made the dough according to instructions, but had to store it in the fridge because I had forgotten I had an appointment to get to. When I got back home, I took the dough out of the refrigerator and absentmindedly started making it in to a flat pizza shape, rather than in to the traditional loaf shape. Instead of reshaping the dough, I decided to continue what I had started and turn it in to a pizza on focaccia bread. I cut up some Roma tomatoes and red onions that I had on hand, marinated it for a couple of minutes in olive oil and sprinkled on some Italian seasoning. The result is the following recipe.

Pizza-Style Focaccia

(Adapted slightly from The Greens Cook Book)

1 package active dry yeast (about 2 1/2 tsp.)
1 C. warm water
1 tsp. kosher salt
3 T. extra virgin olive oil
Pinch of sugar
1 1/2 C. unbleached white flour
1 C. whole wheat flour

1 small red onion, or 1/2 medium red onion
2 Roma tomatoes
Italian seasoning, to taste
Kosher salt, to taste

1) Dissolve the yeast in the warm water with the salt, olive oil and sugar. Stir in the flour in two or three additions. Once a dough has formed, turn it out onto a board dusted with flour, and knead it for several minutes, adding only enough flour to keep it from sticking. When the dough is smooth and shiny, set it in a lightly oiled bowl, turn it over once, cover, and put it in a warm place to rise until it is doubled in bulk (about 40 minutes).

2) Slice the onion and tomatoes as thinly as possible, and place in a bowl. Add about 1 T. of olive oil, some kosher salt and some Italian seasoning. Set the bowl aside.

3) After the dough has risen, turn it onto the counter and shape it with a rolling pin in to one large or two small ovals, about 1/2-inch thick. Brush the bread lightly with olive oil and sprinkle some kosher salt. Place the dough on a pizza stone and set aside to rise for 20 minutes.

4) Preheat the oven to 450 degrees F. After the dough has risen, add the veggies. Bake in the oven for 20 to 30 minutes, or until the dough is nicely browned. Serve.

This is a great bread to serve as supper any time of the year, but especially during Lent because of its simplicity: It doesn't use cheese or tomato sauce.

Spaghetti Bolognese

This dish was so incredibly easy to make. Best of all, my son ate the entire serving -- and left room for dessert.

Spaghetti Bolognese, JM Style

(Adapted from the "Just 4 Kids" cookbook)

12 oz. dried spaghetti noodles

1-2 T. olive oil
1 C. onion, finely chopped
2 cloves garlic, finely chopped
1 medium carrot, peeled and finely chopped
1 tsp. dried oregano
1/2 tsp. dried thyme
10 oz. lean ground beef
1 14-oz. can low-sodium beef stock
1 14-oz. can diced tomatoes w/juice
1/4 C. heavy cream
1/2 can tomato paste, to taste
Grated Parmesan cheese for sprinkling, optional

1) Heat oil in a heavy-bottom skillet or Dutch oven. Add the onion and saute until softened. Add the garlic and carrots and saute another three minutes, stirring occasionally.

2) Add the herbs and ground beef to the pan. Cook until the meat is browned, stirring regularly.

3) Add the stock, tomatoes, heavy cream and tomato paste. Reduce the heat, season to taste, and cook over medium-low heat, half-covered, for 15-20 minutes or until sauce has reduced and thickened.

4) While sauce is simmering, cook the pasta according to package instructions. Drain well. Add to the sauce and toss until the pasta is well-coated. Serve immediately, sprinkled with Parmesan cheese, if desired.

Traditional Irish Soda Bread

When I was searching for a recipe for Irish soda bread, the only recipes I could find were those that also called for butter, raisins, caraway seeds, and other add-ins. Traditional Irish Soda Bread is a simple, humble bread made with four ingredients: flour, baking soda, salt and buttermilk. But don't let the lack of ingredients (or the rustic appearance) fool you. This bread is an excellent, hearty accompaniment to soups and stews. And yes, it also tastes great with butter and jam.

Irish Soda Bread

4 C. flour
1 teaspoon baking soda
1 teaspoon salt
1 to 1 1/2 C. buttermilk


1) Heat oven to 425 degrees F. Brush a baking sheet with melted butter or spray with non-stick spray.

2) Combine dry ingredients in a deep bowl. Gradually stir in 1 cup buttermilk, beating constantly, until dough is firm enough to be gathered into a ball. If dough crumbles, add up to 1/2 cup more buttermilk, 1 tbsp at a time, until it holds together.

3) Place on a lightly floured board and pat into an 8-inch flattened round loaf.

4) Place loaf on baking sheet and slash a 1/2-inch deep "X" into the top of the dough with a small, sharp knife.

5) Bake at 425 degrees F for about 45 minutes, or until the top is golden. Serve hot.

Lemon Bars

If you love your lemon bars to be on the tart side, this is definitely the recipe for you. The following is Ina Garten's recipe for lemon bars.

I made the crust as written. The only changes I made to the filling were using large eggs, rather than extra-large, and using 2 C. granulated sugar + 1/2 C. sugar substitute. I actually ran out of granulated sugar so had to use the other stuff instead. The bars are delicious!

Here's Ina's version.

Lemon Bars

For the crust:
1/2 pound unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon kosher salt

For the filling:
6 extra-large eggs at room temperature
3 cups granulated sugar
2 tablespoons grated lemon zest
1 cup freshly squeezed lemon juice (about 3 or 4 lemons)
1 cup flour
Confectioners' sugar, for dusting

1) Preheat the oven to 350 degrees F.

2) For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.

3) Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.

4) For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.

5) Dust with confectioners' sugar.

Makes about 18-20 squares.

French Farmhouse Garlic Chicken

(This is from Better Homes and Gardens' Big Book of 30-Minute Dinners. Serve with rice or mashed potatoes.)

French Farmhouse Garlic Chicken

4 small skinless, boneless chicken breast halves (about 3/4 pound total)
1/2 tsp. salt
1/2 tsp. pepper
40 small cloves garlic, unpeeled
1 T. cooking oil
1/2 C. dry white wine or chicken broth
1/2 C. chicken broth
1 T. lemon juice
1 tsp. dried basil, crushed
1/2 tsp. dried oregano, crushed
4 tsp. all-purpose flour
2 T. dry white wine or chicken broth

1) Rinse chicken; pat and dry. Season with salt and pepper. In a 10-inch skillet cook chicken and garlic in hot oil over medium-high heat for 4 to 6 minutes or until just browned, turning once.

2) Slowly add 1/2 C. wine or chicken broth, 1/2 C. broth, lemon juice, basil and oregano. Bring to boil; reduce heat. Cover and simmer for 6-8 minutes or until chicken is tender and no longer pink. Use a slotted spoon to transfer chicken and garlic to a warm serving platter. Keep warm.

3) In a small bowl, stir together the flour and the 2 T. wine or broth. Stir in to pan juices. Bring to boil. Cook and stir for 1 minute more. Spoon sauce over chicken.

Makes 4 servings.