Chocolate Pancakes

Almost too good to be a breakfast food. We like to serve these with coconut syrup (available here) and toasted coconut

Ingredients:

2 cups flour

3 teaspoons baking powder

1/2 teaspoon salt

1 cup sugar (less may be used, to taste)

1 cup milk

4 teaspoon butter, melted

2 eggs

4-6 teaspoons cocoa

Directions

1. Combine dry ingredients. Add remaining ingredients and stir only until mixed.

2. Preheat a non-stick skillet until sizzling hot (a drop of water will "dance" on the surface). Brush lightly with oil or butter.

3. Pour pancake batter onto hot skillet; flip once when bubbles begin to form along edges. This batter is quite thick and doesn't cook up like traditional pancake batter. It's goopier than most pancakes, so to prevent flipping accidents, I like to cook three at a time instead of four.

4. These freeze well and can be reheated in the microwave for a quick breakfast.

Thai Grapefruit Salad

The flavor combinations seems like they should be so wrong, but they are just so right! Salty, sweet, tangy, and a little spicy: all the things I love about Thai food. Very refreshing!

Thai Grapefruit Salad

2 c. bite-sized chunks of peeled grapefruit
1/4 c. shredded coconut
3 Tbsp. crushed salted roasted peanuts
1/2 c. chopped fresh mint
2 Tbsp. freshly squeezed lime juice
2 Tbsp. fish sauce (no, really . . . use the fish sauce!)
1 Tbsp. sugar
1 Tbsp. finely chopped shallots
1/2 tsp. dried red chili flakes

Peel the grapefruit and put into a bowl. You can cut out the sections with a knife if you like, but the big red grapefruit that are fairly easy to peel work best. Toast the coconut until lightly brown and a little crispy in small pan on medium heat and set aside in a bowl. Crush the peanuts and set aside. Chop the mint and set aside. Mix the lime juice, fish sauce, sugar, shallots, and chile flakes in a bowl. Use small bowls or cups for serving the salad. Just prior to serving, drain off the excess juice from the grapefruit and pour in the lime juice mixture and chopped mint and stir well. Scoop into bowls/cups and sprinkle the toasted coconut and crushed nuts over the top.

We find that the timing is important. Get everything ready and do the last bit of mixing right before you eat the salad. If you mix it too soon, the mint goes limp and the coconut and peanuts get soggy.

The quantities shown above make about four servings.

Oatmeal Chocolate Caramel Bars

This came from My Kitchen Cafe which consistently has really awesome recipes. These salty/sweet/textured bars are super rich and addictive. Click the link to see her pictures.

Since I am still banned from the grocery store, so I made my own caramel instead of melting cream and store-bought caramels. I think the result is divine.


Oatmeal Chocolate Caramel Bars

*Makes 9X13-inch pan of bars

1 1/2 cups flour
1 1/2 cups old-fashioned oats
1/4 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups brown sugar
1 cup melted butter

14 ounce bag of caramels
1/2 cup whipping cream or milk
1 12-ounce package semisweet chocolate chips

Preheat the oven to 350 degree. Mix the first six ingredients together and sprinkle half on the bottom of a 9X13-inch baking pan. Bake 10 to 15 minutes, until lightly browned.

Meanwhile, melt the caramels and whipping cream or milk in a saucepan over low heat or in the microwave at 50% power, stirring often, until the mixture is smooth. When the bars have been removed from the oven, sprinkle the chocolate chips over the crust and pour the melted caramel over the top. Sprinkle the rest of the crust over the top and bake in the oven for an additional 10-12 minutes, until the caramel is bubbling and edges are lightly browned. Cool the bars completely before serving so they can set up properly.

Cranberry Almond Granola

Well, we are officially out of cold cereal and I've banned myself from the grocery store. Luckily, Megan's granola kick reminded me that I can make a suitable replacement and I happened to have all the makings for this granola in my cupboard. Granola recipes are perfect for experimentation. If I make this one again, I'll try dried cherries and pumpkin seeds.

I modified a recipe from Bon Apetit to make this stuff. Mmmmmm....

2 C old-fashioned oats
2/3 C chopped almonds
1/3 C sweetened flaked coconut
1/3 C ground flax seed
1/3 C whole wheat flour

1/2 C frozen cranberry-raspberry juice concentrate, thawed
1/2 C brown sugar
2 TBS canola oil
1 tsp cinnamon

1 C dried sweetened cranberries


1. Stir together the first list of dry ingredients, set aside.

2. Heat the second list of ingredients over medium heat, stirring frequently until sugar is dissolved and the mix is a light syrup.

3. Pour the juice/brown sugar mix over the dry ingredients and stir until well coated.

4. Bake on a greased cookie sheet in a 300 degree oven for 15 minutes. Stir then add the dried cranberries. Cook for another 8-10 minutes until granola begins to dry.

5. Let cool completely and store in an airtight container.

6. Eat with plain yogurt or by the handful.

Spinach and Bacon Quiche

This was my breakfast quiche for last year's festivities. It keeps well in the fridge and freezes well in individual slices. It's definitely a special occasion quiche, since it has enough cholesterol to stop Lipitor in its tracks.

Ingredients:

6 large eggs, beaten

1 1/2 c. heavy cream

Salt and pepper

2 c. chopped baby fresh spinach, packed (frozen spinach works, too)

1 lb. thick-sliced bacon, cooked and crumbled

1 1/2 c. shredded Gruyere

1 (9-in) refrigerated pie crust, fitted to a 9-in glass pie plate (I don't bother with my own pie crust for this)

Directions:

1) Preheat the over to 375 degrees.

2) Combine the eggs, cream, salt, and pepper in a food processor or blender.

3) Layer the spinach, bacon, and cheese in the bottom of the pie crust.

4) Pour egg mixture on top.

5) As pie plate will be very full, place on top of a jelly-roll pan to catch spills.

6) Bake for 35-45 minutes, until the egg mixture is set.

7) Makes 8 big servings.

Alfredo with Clams

This used to be the dish I'd make for new boyfriends to either 1) impress or 2) determine we were fatally culinarily incompatible.

Alfredo with Clams:

Ingredients:

1/4 c. olive oil

1/4 c. butter

2-3 cloves fresh garlic, chopped

1/2 c. milk (2% is best)

3/4 c. Parmesan or Parmesano-Reggiano, grated

8 oz. cream cheese (1 block)

2 cans chopped clams (with juice)

Direction:

1) Over medium heat, brown garlic in oil and butter. This doesn't take more than 3-4 minute. Do NOT let the garlic burn, or your alfredo will be a disgusting brown color. Ewwww!

2) Add all other ingredients and stir constantly until cheese are thoroughly melted.

3) Reduce by half (reducing means that the liquid will evaporate and the sauce will thicken to about one-half the original volume) over medium-low heat.

4) Remove from heat. Add 1/2-1 tsp. salt and 1 Tbsp. fresh chopped parsley to taste.

5) Serve over fetuccini noodles or other sauce-delivery devices as strikes your fancy.

6) Mop up the lovely sauce with lots of crusty bread.

Oh, baby . . .

Just popped these bad boys out of the oven:

Honey Graham Oatmeal Chocolate Chip Cookies

1 cup butter, room temperature
1 cup brown sugar
3/4 cup white sugar
1 large egg
3 tbsp buttermilk
1 tsp vanilla
1 1/2 cups all purpose flour
1 tsp baking soda
1 tsp salt
3 cups quick cooking oatmeal
1 cup honey graham crackers/honey grahams cereal, lightly crushed
2 cups chocolate chips

Preheat oven to 350F.

In a large bowl, cream together butter and sugars. Beat in egg, buttermilk and vanilla extract, mixing until smooth.
In a medium bowl, whisk together flour, baking soda and salt. Blend into butter mixture.

Working with a mixer on low speed or by hand, stir in 3 cups quick-cooking oatmeal (not instant) and 1 cup honey grahams. Stir in chocolate chips last and mix only enough to evenly distribute.

Divide dough into 1-inch balls on prepared baking sheet.

Bake for 12-14 minutes, until edges are lightly browned. Let cool on the baking sheet for 2 minutes, then remove to a wire rack to cool completely.

Makes about 4 1/2 dozen.

Notes: I added in a bit more than 1 c. of Honey Grahams. It just didn't look like enough. Also, only put in 1 c. chocolate chips-- that definitely looked like enough!! And oh yeah, I didn't crush the cereal before I put it in, I just let it get crunched as I stirred. I think they'll be better with big chunks-- but I could be wrong.

Mmmmm. Honey grahams + oatmeal chocolate chip cookies = bliss.

Dinner for two

I made a super yummy dinner tonight and I just have to share it. Pork chops with artichokes and capers, and asparagus in a balsamic butter sauce. SO yummy.

Pork with Artichokes and Capers

2 pork chops (the original recipe called for pork loin, cut into 1" slices, but I opted for the chops)

1 T. butter

2 green onions

1/2 can (14 oz) artichoke hearts, drained, rinsed, chopped

1/4 c. chicken broth

1 T. capers, drained

1 t. Dijon mustard

1 T. minced fresh parsley

lemon slices

Cook your pork in butter in a large skillet until juices run clear. In the same skillet, cook onion until tender. Stir in artichokes, broth, capers, and mustard. Heat through. Serve over pork, sprinkle with parsley and serve with lemon slices.

Asparagus with Balsamic Butter Sauce

1 bunch asparagus

PAM

salt and pepper

2 T. butter

1 T. soy sauce

1 t. Balsamic vinegar

Preheat oven to 400. Rinse asparagus and snap ends off. Place on baking sheet. Coat with PAM and then season with salt and pepper. Bake for 12 min. (If you like your spears crisp, don't bake a full 12 minutes!) Meanwhile, melt butter and add soy sauce and balsamic vinegar to it. When the asparagus is done, pour your balsamic butter sauce over it, and enjoy!

These two dishes happened to complement each other pretty well. The pork definitely has a unique flavor, with the capers and Dijon mustard and all, so I didn't know how well this particular asparagus recipe would go with it. But it definitely worked. We had some foccacia bread on the side and it was delectable.

Jerk Chicken

This chicken smacks of summertime. I think the recipe was found in a grocery store ad from Oregon and it caught my husband's eye. I thought it looked like a hassle and I (mistakenly) thought I didn't like jerked chicken and took no part in its historic inauguration. Alas, It was downright incredible and ever since then, this has sort-of been my husband's thing. It's ludicrously flavorful, sweet and tangy. I can never believe that it's good for me, but it really is!

Jerk Chicken
6 Green onions
1 onion chopped
A bit of jalapeno or habenaro, seeded (I'm a wimp so I barely use any)
3/4 C soy sauce
1/2 C white vinegar
2 TBS olive oil
3 TBS brown sugar
1 tsp fresh thyme
1/2 tsp each nutmeg, allspice, and cloves

1. Place all the above ingredients in the blender and puree.

2. Marinate 1 1/2 lbs of chicken breasts in the sauce overnight in the fridge.

3. Grill on breasts on med-high 6 minutes on each side until cooked through. We didn't have a grill when we first made it, so we threw everything in a large pan and cooked it in the marinade (sort-of curry style).

4. Garnish with fresh sliced limes and serve with sweet potatoes, rice, coconut shrimp or grilled veggie kababs.

Creme Brulee French Toast

I got this recipe from a friend in the ward. It is sooo delicious. You can just top it with powdered sugar or the syrup butter.

French toast:
1/2 c. butter
1 c. packed brown sugar
2 T. corn syrup
1 loaf texas toast bread (extra thick slices)
5 eggs
1 1/2 c. half and half cream
1/2 tsp. salt
1 tsp. vanilla

1. In a small saucepan melt butter brown sugar and corn syrup over med. heat until smooth stirring occassionally. Pour mixture into a large greased jelly roll pan (18x3x1). Spread to cover suface.

2. Place 12 slices of texas toast bread in a single layer to cover bottom of pan. Mix together eggs, cream, salt and vanilla. Spoon mixture over each piece of bread. Cover and refrigerate overnight.

3. Bake uncovered in preheated oven at 350 degrees for 30 minutes. Remove from pan and serve. (if not serving immediately, turn each slice of bread over to prevent from sticking to pan)

Syrup Butter:
1 1/2 c. butter
3 c. maple syrup

1. Warm syrup and warm butter.
2. Mix together and serve.

Penne alla vodka

Talk about a simple, tasty dish of garlicky goodness. Don't skimp on good ingredients. Yum.

Penne alla Vodka

One 35-ounce can Italian plum tomatoes (preferably San Marzano) with their liquid
1 pound penne
1/4 cup extra-virgin olive oil
10 cloves garlic, peeled
1/3 lb. finely chopped pancetta or prosciutto
Crushed hot red pepper
1/4 cup vodka
1/2 cup heavy cream
2 tablespoons unsalted butter or olive oil for finishing the sauce, if you like
2 to 3 tablespoons chopped fresh Italian parsley
3/4 cup freshly grated Parmigiano-Reggiano, plus more for passing if you like

1. Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.
2. Pour the tomatoes and their liquid into the work bowl of a food processor. Using quick on/off pulses, process the tomatoes just until they are finely chopped. (Longer processing will aerate the tomatoes, turning them pink.)
3. Stir the penne into the boiling water. Bring the water back to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until done, 8 to 10 minutes.
4. Meanwhile, heat the olive oil in a large skillet over medium heat. Whack the garlic cloves with the side of a knife and add them to the hot oil. Cook, shaking the skillet, until the garlic is lightly browned, about 3 minutes. Cook pancetta until slightly sizzling. Lower the work bowl with the tomatoes close to the skillet and carefully — they will splatter — slide the tomatoes into the pan. Bring to a boil, season lightly with salt and generously with crushed red pepper, and boil 2 minutes. Pour in the vodka, lower the heat so the sauce is at a lively simmer, and simmer until the pasta is ready.
5. Just before the pasta is done, fish the garlic cloves out of the sauce and pour in the cream. Add the 2 tablespoons butter or oil, if using, and swirl the skillet to incorporate into the sauce. If the skillet is large enough to accommodate the sauce and pasta, fish the pasta out of the boiling water with a large wire skimmer and drop it directly into the sauce in the skillet. If not, drain the pasta, return it to the pot, and pour in the sauce. Bring the sauce and pasta to a boil, stirring to coat the pasta with sauce. Check the seasoning, adding salt and red pepper if necessary. Sprinkle the parsley over the pasta and boil until the sauce is reduced enough to cling to the pasta.

6. Remove the pot from the heat, sprinkle 3/4 cup of the cheese over the pasta, and toss to mix. 7. Serve immediately, passing additional cheese if you like.

Dark Chocolate Cheesecake Brownies

These are particularly sinful. And yummy. And addictive.

Dark Chocolate Cheesecake Brownies

Brownie mixture:
1 c. butter (2 sticks)
2 c. white sugar
2 tsp. vanilla
4 eggs
3/4 c. Hershey's Special Dark baking cocoa (or Ghirardelli baking cocoa if you are feeling particularly indulgent)
1 c. flour
1/2 tsp. baking powder
1/4 tsp. salt

Cream cheese mixture:
Beat together till smooth the following
8 oz. cream cheese (one normal brick)
1/3 c. white sugar
1 egg

1. Preheat oven to 350 degrees.
2. Blend brownie mixture ingredients until smooth.
3. Spread brownie mixture into 9X13 pan.
4. Beat cream cheese mixture with hand mixer until smooth.
5. Glob dollups of the cream cheese mixture onto the prepared brownie batter and swirl in with a toothpick or wooden skewer
6. Bake 28-30 minutes (I like them to be a little gooey still, but not liquidy in the middle when I poke a fork in)
7. It's better to cool before cutting as they cut more smoothly, but I doubt you'll be able to wait :D

Grilled Bruschetta Chicken

I stumbled upon this one on the Kraft website of all places. IT IS INCREDIBLE and absolutely perfect for this cool grilling weather we've been having in Utah. I of course made modifications to the original, ridding it of Kraft products and otherwise elevating this chicken to manna from heaven levels. I also increased the amount of bruschetta so you can have more for your crusty bread or just to eat with a spoon.

The technique on this chicken is a little weird, but not difficult. You grill the marinated chicken on one side, then place foil on the grill to cook the other side. The foil catches every last bit of lovely bruschetta and prevents your grill from getting nasty.

Note on grills: we have a tiny cheap $15 camping grill with small camping propane tanks plus charcoal. It was a small investment and pays off big time for our cooking-for-two needs. But if you don't have one, I'm sure this one would also work in the oven on a grill pan.

Chicken:
* 4 boneless skinless chicken breasts
* 1/4 cup of your favorite italian dressing or marinade.
I didn't have any, so I used a couple TBS balsamic vinegar, olive oil, sun dried tomatoes, salt, and herbs.

Bruschetta:
* 2 large roma tomatoes, finely chopped
* 1/4 cup sun dried tomatoes (optional)
* 1 large clove of garlic, minced
* 1 tsp of balsamic vinegar (or to taste)
* 1 TBS olive oil
* Kosher salt to taste
* 1/2 cup  Shredded Italian cheeses. I mixed hard Romano and Parmesan with mozzarella and it worked fabulously
* 1/4 cup chopped fresh basil or 1 tsp. dried basil leaves (but it's so much better with fresh!)


1. Marinate chicken for 10 minutes to 2 hours depending on your time constraints. Rotate chicken often.

2. Place large sheet of heavy-duty foil over half of grill grate; heat grill to medium heat.

3. While grill is heating, combine bruschetta ingredients and let sit.

3. Grill chicken on uncovered side of grill for 6 min.

4. Turn chicken over; place, cooked-side up, on foil on the grill. Top with bruschetta. Close lid. Grill 8 min. or until chicken is done (165ºF).

5. Serve with grilled asparagus tossed in olive oil and kosher salt.

Mostly Vegan Lemon Poppyseed Cookies

I'm not vegan (ummm, hello? No bacon?) but I did have a delicious vegan cookie from the local organic grocer and it was delish. There are the closest approximation I could come up with. Good if you know people with egg allergies or vegan folks!

Delish Lemon Poppy Seed Cookies

3/4 cup sugar
3/4 cup packed brown sugar
3/4 cup butter (soy butter if you are going for real vegan; real butter works better!)
3/4 cup soy yogurt
1 1/2 tsp vanilla (I just did a big splash)
3/4 tsp baking soda
3/4 tsp salt
Zest of lemon or ~1 tsp dried lemon zest
Juice from 1/2 lemon
2 1/2 cups flour
2 Tbsp. poppy seeds

Preheat oven to 350. Blend the sugars, butter, and soy yogurt together (you could probably substitute 6 ounces of plain regular yogurt). Gently zest just the outer layer of the lemon, cut in half and squeeze cup up to keep the seeds from dropping in the bowl.

I found that it was possible to drop onto the baking sheet using spoons but the dough was a lot easier to handle if chilled for 30 minutes or so. I recommend putting 9 cookies on a regular cookie sheet because the dough spreads quite a bit.

Bake 10-12 minutes (check at 10 because they can get toasty quickly). Let them sit on the baking sheet for about 2 minutes, then let cool on cooling racks. Enjoy!

Lemon Greek Potatoes

A friend who worked in a Greek restaurant made these for me and I was addicted. I rudely ate out of the serving dish and dabbed my potato in the lovely lemon sauce at the bottom. Mmmmm... Anyway, she searched forever to find the closest recipe to the potatoes that they made at the restaurant, and she found this one:

Ingredients
• 3 lbs waxy potatoes (I prefer to leave the skins on)
• 1/2 cup fresh squeezed lemon juice
• 1/4 cup olive oil
• 2 garlic cloves, minced
• 1 tablespoon oregano
• 1/2 teaspoon sea salt
• 1/4 teaspoon fresh ground black pepper
• 1 tsp paprika
• 1 1/2 C chicken stock

Shortcut directions:
1. Preheat oven to 400. Cut potatoes into chunks.

2. Toss the cut potatoes in olive oil and place in a glass baking dish and microwave for 10-15 minutes while your oven is heating until your potatoes are starting to get tender.

3. Combine the rest of the sauce ingredients and pour on potatoes. Bake for 20 minutes until potatoes begin to brown and get a little crispy and the sauce at the bottom is thickened from the starch.

Long directions:
1. Cut potatoes into chunks and combine all ingredients to marinate for 2 hours.

2. Bake potatoes and sauce in glass baking dish at 400 for 1 hour and 15 minutes.


Whether you marinate them or not, these potatoes have quite a punch.

Classifications and a Search?

Hey, I was thinking about cooking blogs I frequent and how labeling makes world of difference when you want to make pork or can't remember that muffin recipe you saw a few months ago. When we post recipes, it would be awesome if we could look at the labels on the right and see if our recipe fits in any of those categories and then add any other descriptors. Most of the recipes have labels, but sometimes the labels are too narrow for effective searching. Also, since I'm not an admin, could one of you add a search widget to the blog?

Annnnd,you can tell me to shut up if I'm being anal. I won't mind.

Roasted Red Bell Pepper Bisque

I'm Motion de Smiths and I feel weird introducing myself to people. Nevertheless, I love to cook basically anything. I'm a fan of quick meals that come together easily, but I'm not afraid of spending 5 hours on hazelnut gelato when I have a free Sunday.

I think restrictive diets are stupid. Eat what you want, when you want, just maybe not in the vast quantities you want. To clarify, I also like Megan's ideas on eating better. I don't consider eating more good stuff a stupid diet at all. EAT!



This is an EASY and fabulous recipe adapted from one I found on epicurious.com

Ingredients:
• 5 large red bell peppers
• 3 1/2 cups chicken stock
• 1 teaspoon paprika
• 1 teaspoon sugar
• 3/4 cup whipping cream
• 1/2 cup grated hard cheese of your choice (I used Gouda and Parmesan)
• 3 tablespoons thinly sliced fresh basil

1. Roast red peppers under broiler on a lipped cookie sheet, rotating every 3-4 minutes until parts of the skin are charred. Put hot roasted peppers in a paper bag for 5 minutes to allow the moisture to redistribute and make seeding a snap. Seed peppers and place them in a blender with your chicken stock until pureed. Depending on the size of your blender, this may be done in batches.

2. Bring red pepper mix to a low boil adding paprika and sugar, and any other seasonings you may want.

3. Reduce heat, add cream and cheese, simmer for 5-10 minutes until somewhat thickened (though it's not a thick soup, it shouldn't be watery).

4. Add kosher salt and fresh cracked pepper to taste. Serve with paninis or crusty bread with sauteed mushrooms.

NOTE: Though I love jarred roasted red peppers for many recipes, this is NOT, I repeat NOT one of them. The flavor just does not work--it's pickled and harsh instead of sweet and mellow.

A Love Song to Blood Oranges

Oh, blood orange.

Thou art fruity, juicy goodness.

Thy mellow casing belies thy pungent purple flesh.

I will rhapsodize o'er thee—

Until I eat thee all gone.

Apple and Gorgonzola-Stuffed Pork Chops

These pork chops are great for when you want to knock the socks off of company without it taking all day. These cook up quickly and are a lovely savory-sweet.

Ingredients

1 Tbsp. butter
1 apple, peeled, cored, and finely diced
1 Tsp. Thyme
1/4 c. crumbled Gorgonzola cheese
4 pork chops (1 1/2 inches thick)
Salt and pepper

1. Melt the butter of medium-high heat.
2. Add the apple to the butter and cook until soft.
3. Remove the apple from heat and put it in a small bowl w/ the Gorgonzola crumbles.
4. Using a thin-bladed knife to cut a pocket into the middle of the pork chops (don't cut completely through)
5. Liberally salt and pepper each side of the pork chop. Sear in a hot pan for about 1 1/2 minutes on each side.
6. Stuff with the Gorgonzola/apple mixture. Don't overstuff or it'll all spill out.
7. You can either broil it on each side for 4-5 minutes or sauté covered over medium heat for 4-5 minutes each side. Veer on the side of underdone since pork chops (especially lower-quality ones) get stringy and tough if overcooked.

Serve with Gorgonzola sauce (optional)
1 1/2 tsp. butter
2 garlic cloves
3/4 c. chicken stock
2 Tbsp. cream
1/2 c. crumbled Gorgonzola cheese
1/4 tsp. black pepper (though, I prefer a lot more)
1 Tbsp. chopped Italian parsley

1. Deglaze the crusty bits left from searing the pork chops with the butter. Add garlic and cook on med-high heat for 1-2 minutes
2. Add chicken stock, cream, Gorgonzola, and pepper and simmer 10 minutes
3. Remove from heat and stir in chopped parsley.
4. Spoon warm on top of Gorgonzola pork chops.

Bourbon Peach Cobbler

Warning: this stuff is napalm DEATH to any fitness/weight loss aspirations. But it's so good. So. very. good. You've been warned.

Ingredients:

• 8 peaches, peeled and sliced, (approx 6-8 cups)
• 1/4 cup bourbon (substitute rum if you wish)
• 3/4 cup white sugar
• 2 tablespoons corn starch
• 1 teaspoon ground cinnamon
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 16 tablespoons (2 sticks) cold unsalted butter
• 3/4 cup heavy cream

1. Preheat the oven to 375 degrees F.
2. In a large bowl add peaches, bourbon, 1/4 cup sugar, cornstarch, and cinnamon and mix well to coat the peaches evenly; set aside. If possible, allow to refrigerate overnight.
3. Prepare the dumplings: Into a bowl or processor, sift together the flour, 1/2 cup sugar, baking powder, and salt. Cut 12 tablespoons (1 1/2 sticks) butter into small pieces. Add it to the flour mixture and cut it in with a pastry blender or your hands until the mixture looks like coarse bread crumbs. Pour in the cream and mix just until the dough comes together. Don't overwork; the dough should be slightly sticky but manageable.

4. In a 10-inch cast iron skillet over medium-low heat, melt the remaining 4 tablespoons butter. Add the peach mixture and cook gently until heated through, about 5 minutes. Drop the dough by tablespoonfuls over the warm peaches. There can be gaps, the dough will puff up and spread out as it bakes. Brush the top with some heavy cream and sprinkle with some sugar; put it into the oven on a baking sheet to catch any drips.

5. Cook uncovered for 40 to 45 minutes until the top is browned and the fruit is bubbling. Serve with vanilla bean ice cream (Haagen-Dazs 5 Vanilla Bean is my favorite)

Clam Chowder Recipe

Having participated in a booze-themed cooking night recently, this this sherry-infused clam chowder was a smashing hit. If sherry isn't your thing (but please give it a try! Honestly! Or go get that cooking sherry stuff, which isn't nearly as good but means you won't have to step food in a liquor store), you can add more clam juice to make up the extra liquid. This chowder is nice and thick and rich and clammy and all the lovely things clam chowder is supposed to be.

The Shill Family Chowda

1 c. white onion (approx. 1/2 large white onion)

5-6 stalks celery, finely diced

5 small/medium Yukon Gold Potatoes

4 of the small cans of chopped clams in juice

3/4 c. butter

3/4 c. flour

1 quart half-and-half

1/2 c. sherry

1 1/2 tsp. Tabasco sauce (though we usually do a bit more)

1 tsp. lemon juice

1/2 Tbsp. red wine vinegar

4 fresh bay leaves

1-2 Tbsp. fresh thyme

Salt and pepper to taste (we like lots of both)

1) VEGGIES: Drain juice from the clams and pour over the vegetables. Set clams aside. Add just enough water to cover the veggies and simmer covered over medium heat. Cook until barely tender.

2) ROUX: In the meantime, in another pan, melt better and add flour, whisking constantly. Add 1/2&1/2 gradually and cook over medium heat, whisking constantly until smooth and thick (it will cling to the back of a spoon a few seconds before dripping back into the pan when ready).

3) Add undrained veggies to the roux, the clams, and sherry. Add the aromatics, red wine vinegar, lemon juice, and Tabasco sauce. Heat through over medium heat until gently bubbling. Season with salt and pepper to personal preference.

4) For optimal taste/texture, prepare the day before you want to serve it and let sit refrigerated overnight. Yum.

Recipes that Get Lost in Translation

Hello, fellow bloggers. My name is Kristen Shill, and the most lovely Meg has beckoned me to this food blog thing. My blogging nom de plume is Lost in Translation, so you'll know my recipes by that name.

My food style is perhaps best described as a penchant for fresh ingredients, lots of garlic, and any recipe that calls for alcohol. Since living in France, I adore anything in a lovely rich sauce. I also grew up in an uber-health nut family, so I've learned easy ways to cut fat out of some recipes without totally sacrificing flavor on the altars of Boring Ho-Hum Food-Like Yuck. Bland food is the bane of my existence. Spice it up, baby! (No, really. When I go to Indian and Thai restaurants, my husband and I have to convince—nay, beg!—our waiters to believe that we want food so spicy that we will sweat and endure serious pain twelve hours later.) I don't do much exact measuring when I cook anymore unless I am baking, so most of my spice suggestions are estimates, not bright-line rules.

My food philosophy is that food is a gift. Calories consumed shouldn't be wasted on undeserving food. When I cook proteins, I try to honor the life of the creature that gave its life by making it into something simply delicious. I don't look for shortcuts while cooking (like pulling out the food processor for every little job the way my husband does) because cutting vegetables and peeling cloves of garlic is part of my cooking meditation. One of my truly favorite things is preparing a beautiful meal for people I love who appreciate great food!

Anyway, I'm pleased to be aboard. Look for some recipe contributions from me early in the week. I'll do my best to be a regular blogger. Cheers!

Ultimate Fruity Granola (from Taste of Home: Healthy Cooking)

5 c. old-fashioned oats

1 c. sliced almonds

1/2 c. sunflower kernels

1/2 c. ground flaxseed

1/2 c. packed brown sugar

1/4 c. maple syrup

1/4 c. honey

2 T. canola oil

1/2 t. salt

1/2 t. ground cinnamon

1 t. vanilla

1/2 c. dried cranberries

1/2 c. dried banana chips

1/2 c. dried apricots, halved

In a large bowl, combine the oats, almonds, sunflower kernels, and flax. In a small saucepan, combine the brown sugar, maple syrup, honey, oil, salt, and cinnamon. Cook and stir over medium heat for 2-3 minutes or until brown sugar is dissolved and mixture is heated through. Remove from heat; stir in vanilla. Pour over oat mixture and toss to coat.

Transfer to a cookie sheet coated with cooking spray. Bake at 350 for 20-25 minutes, until golden brown, stirring every 8 minutes. Cool completely on a wire rack. Stir in dried fruits. Store in an airtight container.

*Notes: My almonds were stale, so I had to leave those out, and it made me sad. But, if any of you don't like almonds, I can tell you it is delicious even without them. Next, I actually put in whole flaxseed, instead of ground, and it's awesome. I think I like it better that way. Also, no banana chips in mine. I do add a handful of raisins usually, just for some extra goodness.

This granola is awesome. I am going to be experimenting with lots of granola recipes, so if any of you have you one love, please share.

Per 1/2 c. serving: 253 calories, 10 g fat (2 g saturated), 0 cholesterol, 86 mg sodium, 38 g carbohydrates, 5 g fiber, 6 g protein. Not too shabby!

Healthfulness and New Bloggers

I have decided to revitalize my eating habits. It is a new goal of mine (and my husband's) and we are doing great so far. I got a lot of really useful ideas from a book I've been reading and it's actually been a lot easier than I thought to incorporate really healthful and yummy items into our diet. Here are some ideas . . . .

One of the new things I'm doing is eating a spinach salad for dinner at least once a week. Not just any spinach salad, we're talking a Seinfeld-style "big salad" dinner. And I love it. I get to put all sorts of yummy toppings on and it makes me soooo happy.

Some of the toppings I have tried: crispy onion strings (sold by croutons), boiled egg, red onion, bell peppers, tomatoes, avocado, mozzarella, diced chicken strips, grated carrot, artichoke, ... and the list goes on. I also found a new love: Thai peanut dressing. I think it's Lighthouse brand. And it is incredible. I was worried that I would get sick of these salads, but that definitely hasn't happened yet. The toppings give it enough variety (and I love the toppings enough by themselves) that I don't feel like I'm eating the same thing every week. Furthermore, I have noticed a HUGE change in the way I feel. Obviously, this is not solely attributable to the spinach salads, but I know it's part of it.

I also started buying better eggs (with omega-3) from vegetarian-fed free range chickens. I never thought it would really matter, but these eggs taste way better. I kid you not.

Oh, another awesome tip: homemade granola with dried fruit and flaxseed. It is another dream come true. I eat it with yogurt almost every day. SO good. And SO healthy. I will post that recipe, I promise.

According to one source, these are the top 10 brain foods:

#1: Legumes (beans, peas, lentils)

I am going to try to work these into my meals-- beans are definitely easy to throw into a lot of things. I am also looking into new recipes with legumes. Haven't experimented a lot with legumes, but they are good enough for you that I really want to.

#2: Eggs

DHA-fortified in particular, which come from providers that feed their hens DHA-producing microalgae. Look for packages that say DHA-fortified or Omega-3. Did you know that you should consume 220 mg of DHA a day? The typical American diet for US women is about 50 mg. One DHA-fortified egg can give you 300 mg of DHA, and one 4 oz. fillet of steamed or poached wild Alaskan salmon contains 830 mg of DHA. If you decide to go with these eggs, make sure you check the info on the package to see how much Omega-3 they are really offering.

#3: Nuts/seeds

Good options: almonds, walnuts, sunflower kernels, pumpkin seeds, flaxseed.

#4: Olive oil. Use this. For almost everything. If you must fry, use canola.

#5: Alaskan wild salmon (see above)

Look for labels that indicate Pacific-caught. You can even use the canned wild Alaskan salmon in certain recipes-- which is nice since fresh and frozen can get pricey. Basically, wild salmon is a lot healthier than farm-raised. Farm-raised contains lower levels of omega-3 and higher levels of PCBs, dioxins, methyl-mercury, and pesticides. The vast majority of "Pacific salmon" is wild caught, that's why I say look for that on the label.

#6: Yogurt and kefir

Look for the "Live Active Cultures" seal on yogurt. I discovered the generic brands don't always have this, so I finally made a commitment to Yoplait. I always liked it better, but I'd feel more frugal if I bought the cheaper stuff. Well, no more.

Kefir is a yogurt-like drink made from sheep, goat, cow, and soy milk, with a mildly sweet and tart taste.

Why look for the seal? Well, probiotics are live organisms. When taken in adequate amounts, they confer a health benefit to the host. Not all yogurt and kefir contain probiotics; in fact, many brands have dead or unreliable contents. The seal requires that the product contain at least 108 viable lactic acid bacteria per gram for refrigerated products. Yogurt is also an excellent source of high-quality protein. One 6 oz container of low-fat yogurt provides 7 grams of protein with only one gram of saturated fat (or less if you get non-fat).

#7: Whole grains

This is probably common knowledge, but check your grain items to see if whole-grain is the first listed ingredient. Companies are getting pretty tricky with their labels and often make things look like whole-grain when they're not.

#8: Leafy greens

Hence, the spinach salads. Mmmm. But other good options are kale, collards, and broccoli.

#9: Dark purple fruits

Suggested: prunes, raisins, and blueberries. I discovered that I quite like prunes. Who knew?

#10: Orange and red fruits and vegetables

Like . . . oranges, red bell peppers, tomatoes. Very, very good choices. I am actually trying to eat one of the 3 options each day.

Now . . . that said:

I have also decided to revamp this blog. I learned a great lesson from it: if you start a collaborative blog, make sure you get people who are willing to collaborate. Or it will fizzle. Thus, three (and possibly four) new cooks are going to join the ranks of Whatcha Got Cookin'? and begin wow-ing us all with their culinary expertise. (Teah, I hope this will renew your interest in the blog, too. You were pretty much the only one posting with me before. I think with others who plan to post regularly, both of us will get back into it. :) ) So, yay for a cooking blog!!

The others can write a little post to introduce themselves and their cooking styles if they want . . . or they can just start right in on posting recipes. I am so excited and I hope that we can share some awesomeness with each other.

Bon appetit!