HOORAY! IT'S MARDI GRAS!

I have to say that I'm a bit prejudiced and in awe of how they do it. But it appears that Italy really knows how to celebrate Mardi Gras or better known as Carnevale. Masquerade balls, pageant's, jugglers and stilt walkers, singing, dancing and fireworks all are part of the festivities in the country shaped like a boot. The people of Italy however do not limit their merrymaking to one night. Weeks before Ash Wednesday the festivities start and do not end until 4 days after Mardi Gras!   Although the Netherlands celebrate Mardi Gras, the people do see it as a preperation for the sacred Easter season. And Sweden has a totally different name for Shrove Tuesday, which is Fettisdagen. Their tradition was that Fettisdagen was the only day to eat Semla, which is a traditional pastry made in various forms in Denmark, Estonia, Finland, Latvia, Lithuania, Sweden^[1] and Norway associated with Lent and especially Shrove Monday or Shrove Tuesday.

Mardi Gras, no matter where you spend it is just a f un day to be celebrated regardless of your religious beliefs or nationality. The traditional foods and drink are easy enough to make or be had, and you can celebrate as quietly or outlandishly as you wish. This year I cooked from morning to night for the special day...kicking it off with pancakes, and then making Jumbalaya and King Cake from scratch. Instead of having mojito's or Hurricanes to drink, I went traditional blue-collar American and served beer with our meal. I do suggest if you want King Cake, it's easier to buy than make as it takes a very long time to prepare. But if you do decide to bake it...it is very well worth it. Below are the two recipes I used for today's feast. Bon Appetite!

KING CAKE:
4 Tbsp reduced-calorie margarine
1/2 oz yeast, use two 1/4 oz packets
2/3 cup(s) water, warm (about 110°F)
1/2 cup(s) sugar, granulated, divided
1/2 cup(s) fat-free egg substitute
1 tsp table salt
1 tsp ground nutmeg
5 cup(s) all-purpose flour, or as little as 4 cups (see instructions)
2 spray(s) cooking spray
1/2 cup(s) packed light brown sugar
1/2 cup(s) raisins
1/2 cup(s) (chopped) pecan halves, chopped (or walnuts)
1 1/2 tsp ground cinnamon
1 Tbsp reduced-calorie margarine, melted
1 cup(s) powdered sugar
3 Tbsp water
3Tbsp sugar, granulated (use 1 tbsp each purple, green and gold decorating sugar)

To make dough, combine milk and 4 tablespoons of margarine in a small saucepan; set pan over medium-low heat. Heat mixture until tiny bubbles appear around edges of pan. Remove pan from heat and set aside to cool slightly.

Meanwhile, in a large mixing bowl, combine yeast, 2/3 cup of warm water and 1 tablespoon of granulated sugar; let stand 5 minutes. Beat in egg substitute. Beat in cooled milk mixture. Beat in remaining granulated sugar, salt and nutmeg.

Add flour, 1 cup at a time, and mix until blended and no longer sticky (this will take 4 to 5 cups). Using dough hook attachment on your mixer, or your hands, knead dough until smooth and elastic (about 2 minutes with dough hook and 8 minutes by hand). Shape dough into a ball.

Coat a large bowl with cooking spray. Add dough and turn to coat all sides. Cover bowl with plastic wrap and let dough rise in a warm place until doubled in bulk, about 1 1/2 hours.

When dough has risen, punch dough down with your fists to let air out. Roll into a large rectangle, about 14 X 18 inches; set aside.

To make filling, combine brown sugar, raisins, nuts, cinnamon and melted margarine in a bowl; combine until mixture is crumbly.

Sprinkle filling evenly over dough, to within 1/4-inch of edges of rectangle.

Starting from wider side of rectangle, roll dough up tightly, like a jelly roll. Bring ends of roll together to form an oval-shaped ring.

Coat a baking sheet with cooking spray. Place dough ring on baking sheet and pinch ends together to form a seal.

Cover dough with plastic wrap and let rise in a warm place until doubled in size, about 45 minutes.

Preheat oven to 375ºF.

Using a serrated knife, cut slits 1/3 of way through dough all around ring, 1 inch apart, to let steam vent. Bake for 25 to 30 minutes, until golden. Remove from oven and insert plastic baby doll into bottom of cake so it is completely hidden. (You can substitute a whole pecan or walnut for the doll.)

To make frosting, combine powdered sugar and 3 tablespoons of water in a small bowl; whisk until smooth.

While cake is still warm, spread frosting over top and sides. Sprinkle colored sugar over cake, alternating colors. Cut into 24 pieces and serve.


JAMBALAYA: 
1 spray(s) cooking spray
2 1/2 oz raw turkey sausage chopped
1 large onion(s), chopped
1 stalk(s) (medium) celery, stalk, chopped
1 small green pepper(s), chopped
1/4 tsp cayenne pepper, or to taste
1/2 tsp dried thyme
1 tsp table salt
1/2 tsp black pepper, ground
2 clove(s) (medium) garlic clove(s), minced
2 medium chicken breast, cooked, skinless, cubed (about 2 cups)
28 oz canned tomatoes, whole, plum, peeled with juice
2 cup(s) fat-free chicken broth
1 cup(s) uncooked white rice, long-grain
Coat a large, nonstick saucepan with cooking spray. Over high heat, sauté sausage until crispy on edges. Add onion, celery and green pepper; sauté until tender.

Reduce heat and stir in cayenne, thyme, salt, pepper and garlic; sauté until garlic is fragrant.

Stir in chicken, tomatoes, broth and rice. Bring to a simmer, cover and let cook until rice is tender, about 20 minutes. Yields about 1 1/4 cups per serving.

Winter stick-to-your-ribs food: Split Pea Soup with Ham and Cheese

 I love to cook, and I love soup. And nothing is better than homemade soup. Well, we're supposed to get hit with yet another snow storm...and it's supposed to be 'baaaaaaaaaaad'. So I decided that it was time to make some delicious winter recipes to keep on hand. This one is a little extra special because when you serve the pea soup...you top it with cheese! Nothing makes something more delicious than cheese. I guess that's the italian in me coming out. Anyway......give it a whirl, and bon appetite!

Ingrediants:

1 pound(s) dry split peas, picked over, rinsed, and drained   

4 tsp vegetable oil   

 

2 medium carrot(s), chopped   

 

1 large onion(s), chopped   

 

1 stalk(s) (medium) celery, chopped   

 

2 cup(s) reduced-sodium chicken broth   

2 cup(s) water   

 

1/4 pound(s) cooked lean ham, cut into matchstick-size pieces   

1/8 tsp black pepper, freshly ground   

2 oz Alpine Lace® Reduced-Fat Cheddar Cheese, cut into 1⁄2-inch cubes, or other brand

Directions:

  Place the peas in a large saucepan; add enough water to cover them by 2 inches and bring to a boil. Remove    from the heat, then cover and let soak 1 hour. Drain.

Heat a large nonstick saucepan or Dutch oven. Swirl in the oil, then add the carrots, onion, and celery. Sauté until wilted, about 5 minutes. Add the peas, broth, water, ham, and pepper. Bring to a boil; reduce the heat and simmer, covered, stirring occasionally, until the peas are tender, about 1 hour. Top with the cheese and serve immediately, or set aside to cool to room temperature, then refrigerate up to 3 days.

Recipe serves 8...serving size 1 cup.

Pirate Party Recipes

Thankfully I was born in June....which means a b-b-q party is always the easy way to go. No fuss no muss...throw some burgers and dogs on the grill and bon appetite. However as we get older...we want to class it up a little bit when we have a party. And since I've decided to go with my Pirates of the Caribbean themed bash, want the food to reflect the theme as well as be no fuss, no muss. Plus...I plan on being in full party mood swillin' me rum, and getting my pirate on.

I came across this recipe on-line tonight, and will alter the serving portions to a larger scale...but think I've found on of the dishes for the b-day party which will be on Saturday, June 11th. Take a look, give it a try...it sounds delish:

http://allrecipes.com/Recipe/Pirates-Pork-Chops/Detail.aspx

Prep Time: 10 Minutes

Cook Time: 40 Minutes

 

Ready In: 50 Minutes

Servings: 4

 

1/4 teaspoon ground ginger

1/2 teaspoon salt

1/8 teaspoon ground black pepper

3 tablespoons raisins

1/2 teaspoon curry powder

1 tablespoon vegetable oil

4 (3/4 inch) thick pork chops

1 (15 ounce) can pineapple chunks with

juice

1/4 cup golden syrup

1/4 cup ketchup

 

Heat the oil in a large skillet over medium-high heat. Add the pork chops and fry on each side until browned, about 3 minutes per side. Pour in the liquid from the pineapple chunks, saving pineapple for later. Stir in the golden syrup and ketchup and season with curry powder, ginger, salt and pepper. Reduce heat to medium, cover and simmer for 30 minutes, or until pork chops are tender.

 

When the pork chops are tender, pour in the pineapple chunks and add the raisins. Heat through briefly, then serve.

1.	Heat the oil in a large skillet over medium-high heat. Add the pork chops and fry on each side until browned, about 3 minutes per side. Pour in the liquid from the pineapple chunks, saving pineapple for later. Stir in the golden syrup and ketchup and season with curry powder, ginger, salt and pepper. Reduce heat to medium, cover and simmer for 30 minutes, or until pork chops are tender.
2.	When the pork chops are tender, pour in the pineapple chunks and add the raisins. Heat through briefly, then serve

Christmas Countdown Fact # 13, cookie recipe (Cinnamon Apple Butter Cookies)

Christmas Countdown Fact # 13: Q: What do you get when you cross a snowman with a vampire?

                                                                              A: Frostbite

If you follow me on FaceBook, you know that I've been baking up a storm for Christmas. I love to bake...and Christmas is the perfect time of the year to do so. There are so many traditional recipes that are always a favorite, and also I like to try a few new ones. This year I caved in and got myself the Wilton cordless cookie press. However, I have not mastered it, and am not quite sure that I *love* it like people claim they do.

Cinnamon Apple Butter Spritz Cookies

1/2 cup apple butter

1/2 cup butter softened

1 cup sugar

1 egg yolk

1 tsp vanilla

3/4 tsp cinnamon

2 1/2 cups flour

Preheat oven to 350 degrees (f). In mixer bowl cream apple butter, butter, and sugar together until light and fluffy. Add egg yolk, vanilla, cinnamon and mix. Add flour and mix until just blended. Shape dough into small logs and place in Cookie Master Plus. Using desired disk, press shapes onto ungreased cookie sheet and bake 10-12 minutes or until light golden brown. Cool 2 minutes on cookie rack. Makes 3-4 dozen cookies.

Christmas Countdown fact(s) # 9, # 10 and cookie recipe

Christmas Countdown Fact #9: A native Mexican plant, poinsettias were named after Joel R. Poinsett, U.S. ambassador to Mexico who brought the plant to America in 1828. Poinsettias were likely used by Mexican Franciscans in their 17th century Christmas celebrations. One legend has it that a young Mexican boy, on his way to visit the village Nativity scene, realized he had no gift for the Christ child. He gathered pretty green branches from along the road and brought them to the church. Though the other children mocked him, when the leaves were laid at the manger, a beautiful star-shaped flower appeared on each branch. The bright red petals, often mistaken for flowers, are actually the upper leaves of the plant.

Christmas Countdown Fact # 10: Christmas Lights History begins with the tradition of arranging dainty exquisite candlelights also known as fairy lights to illuminate the Christmas trees. The History of Christmas Lights dates back to the 17th century with Germany as the entrant. Candles were then prepared from melted wax and sequestered to the tree branches by wax or pins.


Candleholders were first used in 1890 whereas other accessories like small lanterns and glass balls started to be used between 1902 and 1914.

Very soon the inconvenience of candle lighting was felt as candles melted quickly and had to be replaced frequently. This necessitated the use of electric lamps. In 1882 Charles Edison first lit up a Christmas tree by eighty electric bulbs. The red white and the blue bulbs of 6/8 of an inch in diameter were hand wired and wound round the trees like the beads of a string. Of course the Christmas trees looked more sparkling and scintillating with the electric light strands. Hence started the new era of electric lamp lighting.

Cinnamon-Chocolate Chip Refrigerator Cookies

Makes about 4 dozen cookies

A delicious variation on the traditional Mexican wedding cookie, flavored with cinnamon, chocolate and orange zest. The ideal partner for cups of steaming hot chocolate. (Williams-Sonoma Cookbook)

Ingredients:

¾ cup unsalted butter, at room temperature

½ cup granulated sugar

1 ½ teaspoons grated orange zest

1 ¼ teaspoons ground cinnamon

¼ teaspoon salt

2 egg yolks

1 ¾ cups all-purpose (plain) flour

1 cup miniature semisweet chocolate chips

cinnamon sugar (directions to follow)

Directions:

Combine the butter, granulated sugar, orange zest, cinnamon and salt in a large bowl. Using an electric mixer set on high speed, beat until light and fluffy. Add the egg yolks and beat until light and fluffy. Reduce the speed to low, add the flour and chocolate chips and mix just until incorporated.

Turn the dough out onto a lightly floured work surface. Divide in half. Roll each piece between your palms and the work surface to form a log 1 ½ inches in diameter. Wrap the logs tightly in plastic wrap and refrigerate until firm, about 1 hour or as long as overnight.

Preheat an oven to 350 degrees Fahrenheit. Lightly butter baking sheets. Unwrap the dough and cut each log into rounds ¼ inch thick. Transfer to the prepared baking sheets, spacing 1 ½ inches apart.

Bake until the edges are brown, about 15 minutes. Transfer the cookies to wire racks and let cool for 5 minutes. Put the cinnamon sugar in a bowl. Add several warm cookies and toss to coat with the sugar. Return the cookies to the racks to completely cool. Repeat with the remaining cookies. Store in an airtight container at room temperature for up to 5 days.

The first Christmas light set was launched in 1903 by the American Eveready Company. The connection could be made by screws in the bulbs and a plug for the socket. Later the lightings were pulled from telephone switchboards and run by a battery. This type of electric lighting was expensive for the common people as services of wiremen were required to do the hand wiring. Moreover generators had to be installed for the people living in the city outskirts.                                               

It's pumpkin time Charlie Brown............

I love autumn. The cool, crisp nights...the beautiful colors as the leaves change. All the awesome hooror movies counting down the nights until Halloween, and of course pumpkins. Ever since I was a little girl, going pumpkin picking was a big family to-do. And I still love going out to the farms and selecting my beautiful orange globe of pumpkiny-delight. You can find me in the kitchen making pumpkin bread, pumpkin waffles, putting pumpkin in to my oatmeal. I <3 love <3 pumpkin and all the things you can do with them. Witht hat being said...I am going to share two recipes with you. (1) is to kick off a lovely autumn meal with Guinness Beef Stew. The (2) recipe is a delicious pumpkin bread which takes practically no time to put together and bake. Bon appetite mon amie's!

1. Low-Fat Pumpkin Bread

Ingredients

• 2 cups sugar
• 1 (15 ounce) can solid pack pumpkin
• 1 cup unsweetened applesauce
• 1/2 cup egg substitute
• 3 1/3 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg or allspice
• 1 cup chopped nuts or raisins (optional)

Directions

1. In a mixing bowl, combine the sugar, pumpkin, applesauce and egg substitute; mix well. Combine the flour, cinnamon, baking soda, baking powder, salt and nutmeg; gradually add to pumpkin mixture and mix well. Stir in nuts or raisins if desired. Pour into two 8-in. x 4-in. x 2-in. loaf pans coated with nonstick cooking spray. Bake at 350 degrees F for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

2.     Guinness Beef Stew Recipe

Ingredients:

2 pounds beef chuck steak, boneless and well trimmed, cut into 1 inch cubes (you can substitute mutton if you prefer)

1 1/2 tablespoons vegetable oil

1 cup chopped onion

1 clove garlic, chopped

1 cup quartered mushrooms

1 1/2 tablespoons flour

Pinch of crushed thyme

Pinch (or two) of crushed cayenne

Pinch of black pepper

1 cup Guinness beer

1 cup beef stock

2 teaspoons Worcestershire sauce

1 Bay leaf

2 cups chopped carrots

2 cups chopped potatoes

Chopped parsley for garnish

Salt and Black Pepper to taste
Instructions:

Heat the oil in a wide skillet or saute pan that has a tight fitting cover until hot

Add the beef and brown well, stirring occasionally to brown all sides (turn the heat down if necessary so meat does not burn)

Brown meat in several small batches to avoid over-crowding the pan

Add the onion and garlic and continue to cook until onion is slightly browned

Combine the flour, thyme, black pepper and cayenne in a bowl and then add to the beef, stirring to make a roux

Continue to cook over medium-high heat until the roux is slightly browned (do NOT burn)

Stir in the Guinness and beef stock and bring to a boil, stirring until the sauce thickens and any lumps are cooked out

Add the carrots and potatoes, cover the skillet and place in a 325 degree F oven for 1 1/2 - 2 hours or until the meat is tender

Correct seasoning, ladle to bowls and garnish with parsley and serve