Confessions of a Grandma

This recipe is a good source of protein and vitamins plus that all important fiber. Shepherd's Pie: Lentil and Sweet Potato 2 large sweet potatoes, cooked and mashed 1/2 onion 2 carrots 2 celery stalks 2 cups of cooked lentils small can of chopped tomatoes some basil Pre heat oven to 350 degrees. Prepare mashed sweet potatoes and cook the lentils without salt. Dice the onion, carrots, and celery and cook in a bit of butter until softened.  Stir in cooked lentils and the tomatoes.  Add a teaspoon of basil.  Season with salt and pepper to taste.  Place in casserole dish and top with the mashed sweet potatoes. Bake in 350 oven for 20-25 minutes. Adding a dollop of sour cream and a generous sprinkle of fresh snipped chives makes it all worthwhile.

Mike and I considered ourselves soul mates, but we definitely were not culinary mates.  Mike liked what he liked and disliked what he disliked and he never changed his mind about things like that.  He did not eat mayonnaise.  He did not eat tomato sauce.  He did not eat cooked vegetables except for corn, peas and green beans.  He did not eat onions cooked or otherwise.  He did not eat casseroles ever since they were a combination of things he didn't eat anyway. I did not like mushrooms as a kid and eggplant just made me gag, but my tastes changed,  Foods I found disgusting as a child are now among my favorites--mushrooms, eggplant, avocados, asparagus, eggs, spinach, brussel sprouts, herbs and spices. I will admit that I never developed a taste for liver (nor do I want to). I made this Moussakka a while ago and ate it every day for a week.  I froze half of it but ended up thawing it out right away. It consists of sliced eggplant layered...

I know the weather has been trying all over the country lately.  So why not try a refreshing summer treat?  This recipe for a frozen dessert was given to me by my friend Diane some years ago and it has been a favorite ever since. Berry Frost Crumb Crust: 1 cup all purpose flour                             1/2 cup unsalted butter 1/4 cup brown sugar                                 1/2 cup chopped walnuts 1 tsp. cinnamon Filling: 4 egg whites                                              1 pint whipping cream 1 cup sugar                                                2 cups berries 2 tbsp. ...

My absolute favorite cookbook is Moosewood Restaurant Cooks at Home .  It has been around for nearly twenty years.  I own two copies—one at home and one here in Florida.  This dessert takes advantage of the Plant City strawberries that are plentiful this year.  I have adapted the recipe a bit—cutting it in half for one thing because we would eat it all if I made the eight servings as described in the cookbook. Strawberry-Ricotta Mousse 8 oz. ricotta cheese 1/2 pint fresh strawberries 1/4 cup strawberry fruit spread 1/2 cup whipping cream 1 T confectioners’ sugar (optional) Beat the ricotta with an electric mixer until light and fluffy (about 2 minutes). Rinse the berries and cut into small pieces, saving a few whole ones for garnish. Fold the strawberries and the fruit spread into the cheese. Whip the cream and sweeten if desired.  Fold into the fruit and ricotta. Refrigerate for at least twenty minutes.  Serve in individual cups. I...

I am going to weigh in on the subject of pie crust. My grandmother made an excellent pie crust.  My mother made an excellent pie crust.  For the longest time I thought it was too difficult to even attempt so I used ready made.  But I have reformed.  I have claimed my rightful heritage.  In fact, when I reach that great bake-off in the sky, I am going to be serious competition for both Gram and Mom. I have a couple of recipes that I use.  The one I will share today was taken from Health Magazine, the November 2007 edition.   It makes one double crust pie.  And, hey, it came from Health Magazine .  The word ‘health’ is right in the title.  That proves that it is good for you!  Eat as much as you want! All the ingredients and all the utensils should be very cold.  The recipe actually calls for use of the food processor.  I don’t use it though. Combine: 2 cups all-purpose flour*, 1 1/2 teaspoon sugar, 1/2 teaspoo...

When I was at a friend’s house before Thanksgiving, she told me about a swordfish dish she had made recently.  She gave me some homemade pesto and e-mailed the recipe that afternoon.  I tried it last night.  So good! I just watched the Cuisinart video again and they did use salmon. (An aside is that swordfish worked well, too!) 1.) They took a bunch of potato slices and placed them in the center of an oiled piece of tinfoil. 2.) Spread about a TBS. or so of pesto on top of the potatoes. 3.) Place a piece of salmon on top of the potatoes. Salt and pepper the salmon first. 4.) Then more pesto on top of the salmon. 5.) They said bake at 400 degrees for 18 minutes. (I baked my swordfish at 350 degrees for about 20 minutes, and that worked fine. Of course I didn't use potatoes or pesto. I used asparagus. It might take longer for the potatoes?) Enjoy!   I love the casual approach to recipes.  You know, where the recipe is merely some good suggestions...

How many cherry tomatoes can two people eat in a day? Mike has a few on his salads, but I can eat many more than a few.  I like them roasted with a splash of olive oil and a splash of balsamic vinegar and a dash or two of sea salt and black pepper.  Smush them warm onto a crusty roll and add a piece of fresh mozzarella, some sweet pepper slices, and a leaf or two of basil.  Mmm-mm.  I can eat (actually, have eaten) this sandwich twice a day for days.

Some one asked about orange curd.  Like lemon or lime curd, it is a mixture of juice, butter, sugar and eggs.  It makes a nice cake filling or a filling for tarts.  It can be spread on toast or muffins, but it is especially yummy on shortbread cookies. It is usually available in grocery stores right there with jams and jellies. Or you can make it. 6 Tbsp. unsalted butter, softened 1 cup sugar 2 large eggs 2 egg yolks 2/3 cup fresh squeezed orange juice 1 tsp. orange zest Beat the butter and sugar with an electric mixer for 2 minutes.  Slowly add the eggs and yolks and beat for 1 minute more. Mix in the juice.  It will looked curdled and that is okay. Transfer the mixture to a heavy-bottomed medium pan and cook over low heat until the mixture smooths out.  Increase the heat to medium and cook, stirring constantly, for 15 minutes.  Don’t let it boil.  It should be thickened—about 170 degrees if you are ...

Image from Bing Mike and I usually start our days with a couple of cups of coffee and toast or a muffin, but on Sunday mornings we like to fix a big breakfast and have a leisurely meal while reading the paper. This morning I made the breakfast—pancakes with orange curd and blueberry sauce, bacon, and coffee.  We may not eat again until tomorrow.  (Would that were so!) Blueberry sauce (it is that time of year here in New England): In a small saucepan mix a cup of blueberries , 1/4 cup of orange curd , a pinch of salt , a teaspoon of corn starch , and a splash of orange juice .   Simmer gently until slightly thickened but not so much that the the berries break down.  Add a pat of butter and set aside. The pancakes: Combine in small bowl: cup of all-purpose flour 1 tsp. baking powder pinch of salt some grated orange rind In a larger bowl, whisk together: 1/2 cup plain Greek yogurt 1 egg Add dry ingredients, alternating with: 3/4 to 1 cup of milk...