Author Archives: sbp

Mom’s Cranberry Bread

Posted in breads, Dani's Favorite, Holiday Meals, sweet treat by

Mom's Cranberry Bread

 

This is an easy quick bread that is a staple at our house during the holidays.   The hard part is letting it fully cool before slicing as the delicious aroma has everyone in the family sneaking into the kitchen to grab a taste.  Let them indulge.  After all, it is the holidays.

 

Mom’s Holiday Cranberry Bread

1 ¼ cups cranberries (halved)
½ cup walnuts (chopped)
2 cups flour (sifted)
1 cup sugar (reduce by 1/4 cup if you prefer less sweet)
1 ½ tsp. baking powder
½ tsp. baking soda
1 tsp. salt
1/4 cup shortening or butter (softened)
1 egg (well beaten)
1 tsp. grated orange peel
¾ cup orange juice

 

Directions:

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Rainbow Rounds

Posted in dessert, holiday favorites, sweet treat by

Rainbow RoundsI bake these cookies every year for the Annual Holiday Cookie Exchange at my girlfriend, Suzanne’s home.  They are always a hit.  One year I broke tradition and made a different variety of cookie. My friends missed the colorful treats and now they request Rainbow Rounds every year.  They are a delicious sweet treat even in the morning with a cup of coffee.

I sometimes change the color of sugars when I bake them during different holidays (Halloween – orange and purple; Valentine’s Day- pink and red; Easter – lavender, pastel pink and mint green).  They are even fun to make using your favorite sports team colors.  Enjoy!

 

Rainbow Rounds

Ingredients

2 cups butter, softened
2¼ cups sugar
3 egg yolks
1 large egg
1Tbs. Vanilla
1 tsp. Salt
5¼ cups all-purpose flour
½ cup each red, orange, yellow, green, blue and purple crystal sugars

Directions
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Brussels Sprouts with Bacon and Pecans

Posted in side dish by

Brussels Sprouts

Growing up, I was not a fan of brussels sprouts.  Now I can’t get enough of them.  They are packed with protein, dietary fiber, vitamins, minerals and antioxidants.  They also full of flavor. They make a colorful addition to the holiday table too.

 

Brussels Spouts with Bacon and Pecans

Ingredients: 

  • 2 slices thick-cut bacon, cut into 1/2-inch wide strips
  • 2 shallots, sliced
  • 2 cloves of garlic, cut in half
  • 1 1/2 pounds Brussels sprouts, halved
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 1/2 -3/4 cup toasted pecans of walnuts, chopped
  • 1 tablespoon fresh thyme, chopped

 

Directions:  Continue reading →

Aunt Lillian’s Crab Dip

Posted in appetizer, Holiday Meals, Moni's Favorite by

Lillian's Crap Dip

We make this classy appetizer every holiday.  My Great Aunt Lillian Vogt gave me the recipe when I was a child. She has since passed away but I always think of her when I make this and it makes me smile.  I hope it makes you smile too.

 

Aunt Lillian’s Crab Dip

1 can cream of celery soup
1 8 oz. package of cream cheese (look for reduced fat cream cheese that is labeled Neufchatel. It is healthier)
1 cup celery, finely minced
2 small cans of crabmeat
2 small bunches of green onions (finely chopped)
1 envelope of gelatin

 Directions: Continue reading →

Zov’s Golden Lentil Soup

Posted in appetizer, soup, vegetarian by

Zov's Golden Lentil Soup

Our family loves this yummy and delicious soup on a cold rainy Sunday afternoon and often during the holidays with family and friends.  We first enjoyed it at Zov’s Bistro in Tustin, CA, a lovely Mediteranean restaurant in our area.  Zov, the chef and owner was gracious to share her delicious recipe with all of us.  It’s a family favorite!

 

Golden Lentil Soup

Yield: 12 servings

Ingredients

3 tablespoons olive oil
6 celery stalks, cut into 1/2-inch pieces
3 carrots, peeled, cut into 1/2-inch pieces
2 onions, chopped
1 pound dried red lentils, see cook’s notes
1/4 cup raw long-grain rice
12 cups water ( I use 1/2 water and 1/2 low sodium vegetable stock)
1 tablespoon lemon pepper
1 tablespoon seasoned salt
2 teaspoons salt (I use just 1 tsp)
1 1/2 teaspoons ground black pepper, plus more to taste
1/2 teaspoon ground cumin
1/4 cup fresh lemon juice
Garnish: fresh Italian parsley
Cook’s notes: Dried red lentils are sold at natural food stores, Middle Eastern markets and some supermarkets. When they cook, they turn yellow.

Procedure:

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Grandma’s Butter Horns

Posted in breads, Dani's Favorite, Holiday Meals, Moni's Favorite by

Grandma's Butter Horns
These buttery delicious crescent rolls are requested every year around the holidays by everyone in the family.  My daughters look forward to baking them with my mom every Thanksgiving.  They are irresistible right out of the oven.  Yummy!

Grandma’s Butter Horns

4 cups flour
1/2 cup sugar
2 eggs
1 block of cake yeast
1 cup milk
1 cup shortening
1/2 tsp. salt

Directions Continue reading →

Handmade Pretzels

Posted in breads by
...made these with my niece and nephew yesterday.

…made these with my niece and nephew yesterday.

Handmade Pretzels

Ingredients:

  • 1 cup warm water (as hot as possible from tap)
  • 1 packet active instant yeast (2 and 1/4 teaspoons)
  • 1 teaspoon salt
  • 11/4 cup granulated sugar
  • 2 tablespoons of butter
  • 3¼- 3 1/2 cups all-purpose flour + more for the counter surface to knead
  • 1 large egg, beaten plus one more egg yolk
  • 1 tablespoon of cold water
  • coarse sea salt for sprinkling
  • cinnamon sugar mixture for sprinkling

Directions: Continue reading →

Quick Herbed Quinoa

Posted in Moni's Favorite, side dish by

Herbed QuinoaWhen I first started making this side dish, I used white Basmati rice instead of quinoa.  Recently I tried using quinoa due to the great health benefits that quinoa offers.  Although it is eaten like a grain, it is technically a seed.  It is a great source of protein, something that is rare in the plant world.  Quinoa is also high in iron and calcium as well as fiber.  Quinoa is also naturally gluten-free, making it a great option for those with celiac and others needing a gluten-free diet.  Oh, did I mention it’s tasty too?

Quick Herbed Quinoa

1 cup quinoa ( I like tri-color)

1/2 tsp. salt

1 tsp. fresh rosemary, minced (1/2 tsp. if dried rosemary)

1/2 tsp. marjoram

1 tsp fresh thyme, minced (1/2 tsp. if dried thyme)

1 tsp. onion flakes

1 1/2 cups chicken broth (or vegetable broth if you are a vegetarian)

1 T. butter

 Directions
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Soyaki Chicken

Posted in asian, chicken, main meal, Moni's Favorite by

DFTSI Soyaki Chicken_5451

This moist and delicious chicken is so easy to make.  I love having a few recipes that boast just five ingredients or less but are packed with flavor.  This is one of Monica’s favorites.  Enjoy!

Soyaki Chicken (aka Petaluma Chicken)Soyaki Chicken

10 boneless, skinless chicken thighs

1 medium onion, thinly sliced

3 medium potatoes, thinly sliced

juice of half a lemon

1/2 cup Soyaki  from Trader Joe’s

Directions

Arrange chicken, onion, potatoes in a 9 x 13 inch baking dish. Squeeze lemon juice and Soyaki all over it. Cover with foil and bake at 425° for 40 minutes. Uncover and broil for about 10 minutes more.

Serves 5-8 people

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Wild Mushroom and Thyme Frittata

Posted in breakfast, brunch, vegetarian by

Mushroom and Thyme Frittata
Wild Mushroom and Thyme Frittata

Ingedients

  • 2 tablespoons unsalted butter (plus a little for the dish)
  • 8 oz. Morel or Baby Bella mushrooms sliced
  • 1 ½ cup Havarti cheese shredded
  • ½ cup whipping cream
  • ½ teaspoon dry mustard
  • ¼- ½ teaspoon chopped fresh thyme leaves (Use only half as much if using  dried thyme instead of fresh)
  • 7-8 large eggs
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper

 

Preparation

Preheat oven to 325 degrees.

In a large frying pan over high heat, melt the 2 tablespoons of butter and add mushrooms. Cook stirring often until lightly browned, about 5 minutes.

Butter a 10 inch quiche pan and sprinkle cheese in the bottom.

In a small bowl, mix cream, mustard, thyme, salt and pepper.

Pour just half of the cream mixture over the cheese.

Top with mushrooms and eggs. Pour remaining cream mixture over the top.

Bake until eggs are set, about 35 minutes.

Serves eight.

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