Recipe format, Cookies, Bake Sale, Confusion

It had to be near 5 PM when a co-worker came up and reminded me of the Bake Sale scheduled from tomorrow. We are fund raising like crazy people for our Relay for Life team. I, of course, had totally spaced it. Though I would guess I wrote it on every imaginable calendar, piece of paper and possibly my hand, it slipped by me like the breeze.

So, after my late shift, I went home and started searching for the best cookie book I have found, so far. Of course I have not given up the search, I collect books like cats collect fleas. But this won is a winner...literally. It is the Blue Ribbon winners from a midwest Country Fair. The bad news, is I cannot find it, anywhere. Not in the stack of books by the bed, not on the coffee table, end table, two, no three, bookshelves, not on the kitchen table. In frustration I have to give up. I will need to get up early to bake something and I need some SLEEP.

So, I grab the two books I can put my hands upon.

And therein lies the rub...."The New Cookie Book", Catherine Atkinson with recipes by Joanna Farrow and Valerie Barrett, published by Hermes House in London in 2003.

Now, I read cookbooks like novels, sorta. I mean, some I thumb through, some I really read cover to cover and some, apparently this one, I skim. I totally missed the NOTES at the base of the publishers page. especially the one that said "Bracketed terms are intended for American readers"

After that statement, I would have seen: For all recipes, quantities are given in both metric and imperial measures and, where appropriate, measures are also given in standard cups and spoons. Follow one set, but not a mixture, because they are not interchangeable.

Well, duh!

But, I, in my haste and impatience (yes, I typed that!), did not see this bit of information. I simply wanted to bake something different, something you would not normally see on a bake sale table. Possibly something chocolate because that is what everyone wants.
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Flipping thought the book I see "Chocolate Truffle Cookies". I have all the ingredients, oddly enough, including the cherry brandy! Hey, be prepared and all that! So I stick a bit of tissue in between the pages and know that I will have at least one new recipe for tomorrow mornings bake-a-thon before work.

I am still in possession of a considerable amount of coconut, so I start my baking extraviganza with my classic Coconut Shortbread. It goes together fast, so I whip it up and get it into the oven. I a still dealing with the one-rack oven, which slows progress considerably. Then I start on the Truffles.

The recipe is laid out like this:

Makes 18
50g/2oz/1/2cup plain (all-purpose) flour EXCEPT

the / mark they used, in hind-site, was far more vertical. In fact, if my photographer son would take some photos, you would SEE that the / was SO vertical as to look like a 1. So, while I was consistent in using the AMERICAN measures, I was adding 1 to almost each one. When I looked at the mess in the bowl, I knew something was not right.

Americans always, I think, cream the butter into the sugar and then add the dry ingredients. This recipe had you dicing the butter (the one ingredient that I did not increase) and rubbing it into the dry. There clearly was not enough butter for all the dry ingredients.

So, rather than pitch the whole mess into the compost bucket I went in search of some cream(had none), some milk (had none) so I used Almond Milk and made the dry mess into a creamy mess that could be rolled in the confectioner's sugar and baked. Suffice to say they were not very good. They we not sweet enough for American taste. I should have thrown them into the bucket. I will know better next time.

What this all leads to....well, several things. When I was taking Diane Morgan's writing class she had us looking at the way recipes are written. In the back of my mind I knew there were some cook books that that I use over and over and some that I use once and then put back on the shelf. I did not really know why. It is because some are user-friendly and some are not. I suspect that a bit of it is what you are used to, but I do remember a Chinese book had all the ingredients numbered and in the body of the recipe of said " put items 1-5 into small bowl and wisk, add #7, blend, whip #8 add etc etc. I hated it. I do not think I have ever used that book again, and I have had it longer than I have been married.

If you have to keep referring to the ingredient list it does not save you any time. It frankly makes no sense.

The"meat" of the recipe, the written instructions should do just that. Instruct. In a concise manner, they should tell you what to do with all these items you have dug out of your pantry, your fridge, your cupboards, and make the combining of them simple. They should not leave you scratching your head and wondering where you went so wrong.

How to make a long story longer

I really hate to see things go to waste (or waist either!). I always overcook (leftovers are great for lunch). Extra rice makes great soup and ever better Congee.


When we traveled to Asia in 1998 with the two kids we ate every morning on the economy...that is military-brat speak for cheap...with the locals. So we have numerous versions of Congee, or rice-porrage. All were wonderful, all were filling and all were cheap. I have been playing with our-own version for years, and like those wonderful days in Laos and Vietnam and Hong Kong, all seem to be different.


All that being said, several days ago I fixed coconut rice to accompany a terriyaki pork loin for dinner. Naturally I made up the recipe for the rice...you do remember that I have A LOT of coconut? Rummaging through the outside pantry, I also discovered that I have a lot of Coconut Creme! Like the Sesame Oil that I continued to buy every time I went into an Asian market, I apparently have done the same with Coconut Creme. Spank me!

I read recently, though of course I cannot remember where, that you should never buy Coconut Creme, but use Coconut Milk and do not shake it. The Creme will rise to the top, you scoop it off and use the milk for something else.

So, back to the rice.

I went to the pantry and collected a "medley" of rices...some Arborio, some White Bastmanti, some short grain, some long. Enough to equal roughly 2 cups. I put them into a strainer and rinsed them very well. Then into the rice-cooker, along with a nice scoop of "Better than Bouillon" Chicken stock and a can of Coconut Creme and another can of water, oh, and some brown rice I found in the fridge. I added about 1/4 cup of coconut, just because I have it! Closed the lid and let the rice cook. A rice cooker is one of the necessities for a well-stocked kitchen. It does not have to be an expensive model (though I will someday have a Zojirushi), mine is the second I have owned, the first being a cheapie from Fry's and this one being an Aroma, which works, nothing special. But no more burnt pots, boiled-over mess on the stove. I simply love it!

The loin roast is one of those things I like to have in the freezer for when I need food but do not really want to "cook". Nuff said.

So, moving on...

Coconut Congee

In a large pot

Add left over rice, I would guess I had about 1 1/2 cups.

Fill pot half way with water. Add another scoop of broth, use canned or boxed broth or check your freezer for home-made. It makes no difference if you use chicken or vegetable, whatever floats your boat.

I have loads of Asian stuff; fried garlic, fried scallions, that I throw in for taste. I dice 4-5 green onions, maybe some yellow onion (1/4 of med.)

Add two large tablespoons of Miso, 1 heaping tablespoon of ginger-garlic paste, some Bragg's liquid Aminos. Adjust the seasonings as you wish. Sometimes I add something spicy while the Congee is cooking, usually I add that at the end, when I am serving it.

Because I had a bunch of spinach, I added that. Probably 3-4 cups. It really cooks down. Feel free to substitute Chard or Kale or leave it out. I added a can of sliced mushrooms.

Simmer until the rice falls apart. Adjust liquid as necessary.

They joy of this is you can use whatever you like, there are no hard and fast rules. You can make it thin or thick. My husbands Congee has been lovingly dubbed "Congoo" because his tends to be really thick.

Traditional serving would include a scrambled egg, lightly cooked like an omelet and sliced, some chopped green onion, some sesame seeds and a dribble of sesame oil, some leftover meat, maybe a splash of "Chili Sauce" or "Chicken Sauce". Whatever suits your fancy.


Again, if you have any left-over, it will thicken up. Simply dilute it with broth or water and reheat.

Put it in the oven and forgetaboutit

Today I was off (yeah) but that does not include my playing personal driver to the G Man. So twice I made the trek into town, once to deliver and once to pick-up. Argh! The only redeeming thing was that it allowed me to make my monthly run to Bob's Red Mill (www.bobsredmill.com) and Dave's Killer Bread (www.daveskillerbread.com) and a quick stop at Cash and Carry. I got Teff and Spelt at Bob's so that I can try out my new - used - bread machine. And some wonderful bread from Dave's. Num. And veggies at Cash and Carry.

So before I left for the "pick-up" portion of the day I new I would have a hungry hippo on my hands and wanted something that would take no effort on my part. I am also attempting (this is when you either snicker or just just outright laugh) to clean out the inside freezer. Rummaging around I found a package with three smallish pieces of meat. Fine, that would work.

I knew there was Kale (or Chard), whatever, in the fridge and I always have lots of rice choices on hand. So I took a nice oval baker, put approximately 1/2 cup of rinsed Lundberg Countrywild (www.lundberg.com) rice mix (nice because it has some wild rice in it!), the Chard-Kale finely sliced, brazed the three pieces of meat with a sprinkle of Spike and some sea salt (which turned out to be beef) put those on top and then covered the whole thing with a container of Mushroom gravy (Pacific Natural Food's)www.pacificnaturalfoods.com. I needed more liquid, so I added some water and about a tsp. of Better than Bouillon Beef stock. Then I covered the whole thing with foil, put it on a cookie sheet (I knew it would boil over) and put into a 350 oven for however long I was going to gone on my journey. Bingo-bango - dinner done!

It was delicious. Really. Thus proving once again that you do not have to spend a lot of time to make a nice meal. I served it with a super salad and rye rolls from Bob's.

I do have to explain the "inside" fridge remark. When I was growing up we made the drive from the Central Coast of California to Los Angeles to visit my grandparents. They lived in a rented bungalow near Griffith Park and a very noisy freeway overpass and a Helms' bakery. Really, the actual HUGE bakery, with the trucks in and out all night. But I digress. The house was neat, you walked from room to room and it had those old-fashion push button switches for the lights. And the kitchen was pretty big with a screen porch that was large enough to store thing in. And thus, when things were "outside" they were on that porch. With "Dicky" the canary. Though I now know that there were many "Dickys". I miss that house and my grandparents.

Christmas, Holidays in General and Death

I read with interest my Sister-in-Laws Blog entry this morning. And it created an avalanche of thoughts through my mind. Where did this family (mine) go so wrong in celebration? Why do all holidays have to be so commercial? What in God's name happened in our sons bathroom!!

But I digress...

Ten day ago a co-worker killed himself. It has been tragic in so many ways. He was a deeply troubled individual (as we all can be), but in the scope of things I would have never believed he would kill himself. But anger, sadness and drink can create a monster that no one can predict. The pall that his death created in the immediate group that worked together was just awful. For several days we just staggered through our routines, like punch-drunk fighters, trying to be peppy and cheerful to customers but in reality, really just wanting to sit in a corner and cry or maybe punch something.

They brought in a counselor and I was the one person of over 300 employees that stopped in to see him. Since the death of my father and brother in the last few years, I seem to be less emotional than I was. There was a time when a Tele-florist ad would bring me to tears! Of course I am traveling through the well-worn path of emotions that death brings; denial, anger, bargaining,depression, acceptance, and finding that I seem to be lingering briefly at each. I only knew him for three years, but as a mother, people tend to open up to me. I just know that I will miss him...he had a wry sense of humor, a totally different way of looking at events that I will try and remember as a travel through my own life.

As a family we have had so many tragedies at the holidays. Probably no more than the average family, but you know how those things are subjective. And over the years our children have managed to make me dread the holidays. I suspect that is an excuse, but one does try to avoid things that really piss them off.

I am back at finishing this well after the New Year. We managed to have a really enjoyable dinner and day and no one was the worse for no tree and no presents. Of course, I am pretty sure that daughter-dearest is busy telling her therapist what kind of space-case I am and there is some truth to that. But in reality, there are so many people who are really hurting...they are loosing their homes, their jobs and so much more.

So, we shall see what next year brings. I am hoping for happiness and prosperity but I will settle for just happiness. Maybe some pure glee too. And some downright hysterically funny days. How about you?

Friday the 13th

One might think that a posting written on Friday the 13th would be all dark and gloomy, but that is not the case. I had a reasonable day and that is about all I can expect some days :)

Cold and flu season is officially here, and our son has been hacking and sniffling for several days. Of course, I suggested some time ago that proper amounts of sleep, water, nourishment and supplements might help him be well all winter, to no avail. So by the time I left work last night, I was feeling none too well. Throat sore, elevated temperature and general lack of energy. I came home, dosed myself with all the goodies like Echinacea and Goldenseal and Elderberry and went to bed. I pretty much tossed and turned and sweated all night, slept late and felt a bit better today. Thus the reasonable day, ok, but no bells and whistles.

I have not cooked in days. I did make a oil-free banana nut bread the other day, which several people liked and asked for the recipe. I thought it is just ok, but I used homemade chunky apple sauce and some coconut turned out to be a nice touch. I guess I will have to make it again and write it down, as I had the overripe bananas and went from there. It did turn out nice and moist though.

I do not know about you, but I am somewhat dreading the Thanksgiving holiday this year. My house is messier than ever, the yard is a disaster (and we actually had enough hail today that it stayed on the ground looking a lot like snow). I do not even know where to start to get the house cleaned up. When daughter left for CA she left her room in a "state" and it is that way still. I am quite sure I will have to work, some strange schedule and thus will have to prepare a lot in advance. I guess I am just whining...not a pretty thing. Sorry.

We have gotten so far from tradition that our tradition is to try a bunch a new recipes. I do know that we will brine the bird again this year, just a question of the type of brine. It just makes the bird so darned moist, impossible to ruin by over or under cooking. And I suspect the apple-sweet potato bake that is just divine. Beyond that I am clueless. Do take a look at Diane Morgan's Thanksgiving Table Cookbook. It is absolutely wonderful. www.dianemorgancooks.com

Well, I had a few days there when I was just sick. Not sure how I managed to get such an awful cold, but I did. Or maybe it was the flu, though I really did not have flu-like symptoms. But my two days off were spent in bed, trying to sleep. And when I went back to work I was no-where near one hundred percent. Finally, today, Sunday, I am feeling more human.

So, the G-man and I have been debating the bird to cook this year for the festivities. He of course wanted a Diestel Turkey, raised on a ranch in Sonora, CA. I opted for a Shelton Free Range Turkey, also from CA. I can only stretch the food-dollar so far. I think it will be a winner and we will see what next year brings.

So now as to the rest of the menu. My Mother always had bowls of nuts, canapes, olives and carrots and celery on ice. Grandma had enough food to feed 3 or 4 times the number of guests. I just like to get down to the business of dinner. Actually I would love to "entertain" but as the title of this blog is messy kitchen, along with a messy kitchen I have a small oven with only one rack, no counter space to speak of (ok, to be fair, that is because there is too much stuff on my counters), multiple cats that think that any flat surface, like table tops and chairs are theirs and thus anything set upon them is naturally for them. I have discovered that guests do NOT appreciate a cat leaping into their lap and demanding whatever they are having! So until we reduce the flock (unlikely) or move into a bigger house (doubtful) entertaining is out of the question.

See how I digress. The menu, and make it snappy.

No soup or salad. Why waste precious stomach space with such drivel. Thanksgiving dinner is hardly the time to worry about a truly healthy meal. The G-man wishes to make his Fresh Green Bean Saute with Frizzled Leeks. Daughter likes Diane Morgan's Apple and Sweet Potato Casserole. Fresh from the oven Cloverleaf Rolls. Garlic Mashed Gold and White's (Yams and Russets). The Bird. And for dessert, Pumpkin Pie with Brandy and Pecan Pie with fresh whipped cream.

Bell Peppers and Freezers

All day long I had those three beautiful bell peppers on my mind. That is between moving 5000 pounds of bulk and directing the same people I directed yesterday to the same products....funny how that works.

But about those peppers. I bought them several days ago because they were just so pretty. And they are a strange mixed comfort food for me because in my memory we ate them ALL the time, or at least too much. And I did not like them all that much. Mom made them with ground beef and used many different fillers; cracker crumbs, rice, grated veggies, I don't know what else. They were always good, filling and cooked in a pot with lots of tomato products. I think as a kid I did not like the spicy tartness of green bell peppers. That has certainly changed.

I knew that I would not be using any meat because today is Meatless Monday and I do try and keep at least dinner meatless. I also knew that I had to pick up our son at 8:00pm, and I would not want these stuffed peppers to be too heavy. So out to the deep-freeze to see what looked interesting.

My goal right now is to get the level of food down in the freezer because I like to buy several turkeys when they are on sale (or free) for smoking later. Having several cut in half and freezer wrapped makes it easy to roast for a great meal and sandwiches later. But the freezer is way too full.

Rummaging around I find three veggie patties. The box is long gone but they are individually wrapped and look good. I think I can use these in the filling. Some spinach, maybe some cracked wheat cereal. This is sounding really good.

My foraging took me to the fridge where I found a half jar of tomatoes, some left-over cooked rice, a baggie of black olives and some cilantro. Let's put a Mexican twist on these peppers.

'CORN' MEXICAN STUFFED PEPPERS

I had never heard of "CORN" for dinner until my children clued me in on it! Clean Out The Refrigerator night, duh! Sometimes I amaze myself. But that's what these hearty, flavorful peppers did at our house, and can do at yours too.

3 large bell peppers, cut off top, remove seeds, save top for filling
3 - 3.5 oz veggie patties, broken into small pieces
1/4 cup cracked wheat cereal, in microwaveable bowl, rinsed and covered with 1 cup water. Cook on high for three minutes until softened. Try not to let it boil over like I did!
2/3 cup cooked rice
2/3 cup frozen spinach
2/3 cup canned tomatoes
2/3 cup juice from tomatoes
1/2 cup fresh cilantro with stems
1/4 tsp cumin
1/2 tsp oregano
1 tsp spicy chicken seasoning
1/2 tsp seasoning salt
1/2 granulated garlic

1/4 cup grated cheese, optional
Black olives (3-4 per pepper, cut in half) optional

In food processor, combine veggie patties, partially cooked cracked wheat. Pulse. Add rice, spinach and tomatoes. Pulse. Add juice if you think you need it. You may and then again you may not. Pulse.

Add spices, pulse to just blend.

Place peppers in ovenproof glass or ceramic baking dish that has been lightly sprayed with cooking spray. Divide filling in three and heap into peppers. You can add the olives by poking them into the filling. Cover baking dish with foil and bake at 350 degrees for 45 minutes, or until toasty hot.

Remove foil, sprinkle with cheese, return to oven for 3-4 minutes until cheese is melted.

Serve with crusty artisan bread and a salad and enjoy comfort food that's good for you.

Serves three.

Another word on Wordstock.

I, of course, attended several talks by either cookbook writers or nutritionists or both. Michael went off and saw other authors. When we met up I told him about some of the questions that the audience had for the speakers. Is it just me, or do some people just embarrass themselves and the rest of the audience with their questions? Several times and with different speakers, the same question came up. "How do you have TIME to cook?" WTF! Why would you attend a talk given by someone who had produced a book full of RECIPES if you cannot visualize yourself taking the time to cook! Turn off the TV, grab your kids, spouse, Mother-in-Law...whatever, and get in the kitchen. Prepare a meal made with love, real ingredients, not some darned box, sit at the table and have a conversation then round up everyone again and do the dishes together. You might be amazed what you learn about your family and yourself!

Sorry. I cook nearly every night. I work full time. Sometimes these meals are fancy, sometimes they are simple. But they are always made with wholesome ingredients, balanced for nutrition and served with a healthy dose of love. Try it. Way better than "Lost" or "Dancing with Stars". Really.

Nutty for Coconut

It just showed up one day in our freight. A 25 pound box of Coconut. Janice and I looked at each other and asked in the same breath, "did you order this?" I trotted over to the bakery, no, it wasn't theirs. No one wanted this Coconut.

So I bought it! I was sure that I could find lots to do with it, Captain Daddee uses it in his Oatmeal Cookies, and his Tropical Delight Cookies, so it would have a good home.

So when I needed to bring a dessert to a meeting last Wednesday, I thought that something with Coconut as the star would be great.

Well, that was not as easily said than done. I Google'd many different request for Coconut recipes and nearly all called for Coconut creme, Coconut extract and various other forms of Coconut. Not just the fluffy, white flakes I had tons of!

So as I was pondering what to make, I wondered if maybe there would be something in one of the several bread machine books I have. Eureka, I found one that just called for Coconut! Woo hoo!

The crazy thing was the entire recipe was made either in a mixer or in a bowl, you know, by hand. Then dumped into a bread machine pan with the kneading blade removed and then baked. What's up with that? I do have an oven and my bread machine does not have a removable kneading blade, so I got the kitchenaid out and went to town. I made a loaf cake for work and a bunch of cupcakes with the second batch. Very good either way. And the surprise was no one turned the cake down. Even people who are not crazy about Coconut.

COCONUT CAKE

1/2 cup butter, or margarine, softened
scant 1 cup sugar
3 eggs, lightly beaten
2 cups, dry shredded coconut
1 cup self rising flour (1 cup flour with 1 1/2 tsp baking powder, 1/2 tsp salt)
3/8 cup sour cream
2 teaspoons grated lemon zest

loaf pan, sprayed with cooking spray and lightly dusted with flour

Cream the butter or margarine and sugar together until fluffy and pale, then add the eggs a little at a time, beating well after each addition.

Add the dry shredded coconut, flour, sour cream and lemon zest. Mix.

Preheat oven to 350 degrees.

Spoon batter into prepared pan. Bake at 350 for 60-70 minutes. Check with toothpick starting at 50 minutes.

Let stand 2-3 minutes, turn out onto wire rack to cool before slicing.

As I said, I also made a batch and baked them in silicone cupcake cups. They took about 25 minutes to cook, possibly more. They were delicious! I also think this changed from lemon to almond extract would be delightful. I certainly have enough coconut to play around with this!