POLL: What is your favorite summer pasta salad?

Mayo-free rotini salad with carrots & peapods

POLL: What is your favorite summer pasta salad?

Is it the deli salad with the elbow macaroni and the creamy sauce? Or maybe it's the one with bits of salami, olives and mozzarella? Something else?

Or maybe your favorite is the one that you make yourself?

Is is hot? Or is it served cold?



My favorite is my grandma's tuna-macaroni salad....recipe to follow on Monday...

Olive Tapanade

This was a quickly-put-together mixture that didn't really follow any of the 5 or so recipes which I have in my recipe archives. It still turned out lovely. We put it on the Tomato Rolls and the Impossibly Squashed Pie.

Black Olive Tapanade

1 can black olives
1/4 c. olive oil
1/4 c. Parmesan, grated
2 T. Romano, shredded
1 t. minced dried onion (or use fresh, if you prefer)
1 t. lemon juice
garlic powder, to taste
1 string cheese, diced very small

1. Coarsely chop olives, or pulse them in a food processor, until they reach your desired texture. (I wanted them to remain a little bit chunky.)
2. Mix chopped olives with olive oil, Parmesan, garlic and onion.
3. Shred in the Romano:
4. Chop/dice up the mozzarella string cheese, and mix it in...
   

Tomato Bread Rolls

This was going to be tomato herb bread, but since we were taking it to our friends' house, I decided it would be more reasonable to make dinner rolls. Worked out wonderful! Very good with the olive tapanade, too!

Tomato Bread Rolls

1 c. warm water
1 pkt. active dry yeast
3 c. flour
1 T. brown sugar
1 1/2 t. salt
2 t. dried minced onion
2 T. tomato paste
pinch of: oregano, garlic & paprika

1. In a large mixing bowl, stir yeast into warm water; allow to set 5 minutes.
   
2. Add to bowl: tomato paste, onion, seasonings and brown sugar. Mix well.
   
3. Add flour and salt.
4. Stir and then knead to form a dough. (may require additional flour!)
   
5. Cover and let rise until doubled (about 1 hour).
6. Punch down and divide into 12-15 even sized dough balls. Place into prepared 9x13 baking pan.
7. Cover and allow to rise in a warm spot; check them after 30 minutes.
8. Bake at 375˚ for 17-22 minutes, or until tops are nicely browned.

Impossibly Squashed Pie

This turns out sorta like a quiche, but there's no dry crumbly crust on the bottom, which is what a lot of people object to with your typical quiche. I served this with some yummy olive tapanade, the recipe for which will be posted tomorrow...

Impossibly Squashed Pie

1 medium yellow squash, sliced
3 eggs
3/4 c. Bisquick
1/2 c. ricotta cheese
1 1/2 c. milk
seasonings: salt, pepper, garlic powder
sharp cheddar for topping

1. Mix Bisquick, eggs, milk & ricotta.
2. Place slices of squash in a buttered pie plate; add seasonings.
3. Pour egg mixture over the top.
   
4. Place pie plate on a cookie sheet (just in case it decides to overflow!) and sprinkle cheddar on top.
   
5. Bake at 400˚ for about 35 minutes. Top should be browned and center should not be jiggly.
   

Happy Birthday, Thumper!

It was 14 years ago today that I brought Thumper home.

He's such a good kitty; never gets into things, is polite, has a sense of humor, wants to hang out with us all the time. Thumper has been a very good friend to us, and we appreciate him every day. But today is the day we celebrate his homecoming. :)


Related links:
Thumper's Story
Cat Magnet
Thumper Took My Spot I
Thumper Took My Spot II

random amusements

I'm sorry, I couldn't resist; this is really hilarious...

random amusements

Find the cute in this picture!!!

http://icanhascheezburger.com

Squashed Tart

More cheese would weigh it down...

Puff Pastry Squashed Tart

I didn't use a recipe for this, I just kinda threw it together last minute. There's not a lot to it, but it was very tasty and I really cannot offer suggestions to improve upon it. One could argue for more cheese, but in this case, less cheese provided a nice light snack, and I think too much cheese would have made it too heavy. In this form, it would make a good appetizer when sliced into finger-food portion sizes.

1 sheet puff pastry, thawed
3 or 4 small to medium sized yellow squash, sliced (I peeled them, too)
mozzarella cheese, shredded or sliced
Romano cheese, shredded
garlic salt
Italian seasoning

I pre-cooked the squash in the microwave (about 5 minutes), because I wanted to get some of the water out of it, so it didn't make the puff pastry soggy. Drain in a mesh strainer and/or pat dry with paper towels before adding to crust.


Roll out your puff pastry on a large cookie sheet or a jellyroll pan:

Fold the edges over inward to create a crust along the edge; brush with water (underneath) and press with fork. Then poke holes in the center of the puff pastry for pre-baking a short time:

After about 10-12 minutes at 350˚, remove puff pastry from oven, and add squash:

Top with cheese and seasonings; bake an additional 15-20 minutes until crust is done and cheese begins to brown:

p.s. Yes, that is a sliced-up string cheese on top because that was the only cheese I had on hand...

Chicken Waldorf Salad

I've made this for several picnics and potlucks, and never fails to be a big hit. Everyone always asks for the recipe....so here it is!

Chicken Waldorf Salad

1 can (9.75 oz.) white chicken meat
1/3 c. mayo
1/3 c. sour cream
1 T. lemon juice
1 T. honey
1 RED apple, cored and cut into wedges, then diced
1 GREEN apple, cored and cut into wedges, then diced 1 stalk celery, diced
1 c. RED grapes, sliced (or diced)
1 c. GREEN grapes, sliced (or diced)
1/3 c. raisins
1/2 c. walnuts, chopped (optional)

1. In medium bowl, blend: mayo, sour cream, lemon juice, honey.
2. Stir in other ingredients.
3. Eat.




NOTES: It really is necessary to use both red and green apples; and, both red and green grapes. I have tried this recipe in various mixtures, but this complete one is your best bet, honestly. Otherwise, it seems unbalanced to me.
I have also tried it with chopped pecans instead of walnuts, and either way, we liked it just as well.

Tillie's Zucchini Casserole

Okay, yeah, I made this with yellow squash, because that's what the garden gave me. It turned out good, but Tillie is right—it is better with zucchini.

Tillie's Zucchini Casserole

2 lbs. zucchini, sliced (you don't have to peel it if you don't want to)
Swiss cheese, sliced (maybe a 1 lb.? [NOTE: next time I'll use the larger deli slices])
oregano
olive oil
crushed saltine crackers

1. Brush a baking pan with olive oil. Make a layer of zucchini slices; sprinkle with a little oregano and salt.

2. Top with a layer of Swiss.

3. Repeat layers.


4. Sprinkle top with olive oil and cover with cracker crumbs.
5. Bake at 375˚ for about 45 minutes to an hour.


(...longer is better in my opinion cause then it's gets a little crusty and that is the best part! ~B)

Yellow Squash Ideas

Yellow Squash From My Garden

There is also one lonely zucchini plant, but there are just more yellow squash plants, somehow. Poor garden planning, I guess. And we need more space, too!

I was recently talking with a neighbor, who asked me, "what about variety? What do you make with your squash?"

So I felt compelled to answer Dana's question, and went searching for recipes. This is what I came up with so far:

1) Tillie's Zucchini Casserole (recipe to follow)
2) "Impossible" Zucchini Pie (Bisquick recipe; I have an adaptation, recipe to follow)
3) Zucchini Casserole
4) Puff Pastry Squashed Tart (recipe to follow)
5) Summer Squash Soup
6) Squashed Chili
7) Squashed Enchiladas
8) Squashed Lasagna
9) "Squashed Eggs" (basically add squash to your scrambled eggs)
10) Zucchini Pizzas (same principle as Portobello Pizzas)
11) Ratatouille Relish
12) Fettuccine Zucchini
13) Orzo w/ Summer Squash
14) Squashed Souffle
15) Squashed Turker Italian Casserole
16) Squashed Moussaka
17) Roasted Zucchini Spears
18) Scalloped Squash / Zucchini Au Gratin
19) Squashed Ratatouille
20) Zucchini Bread/Muffins
21) Squashed Carrot Cake

Some of these are obvious, so you can just go ahead and fit summer squash into a recipe you may already have, but others may take some explaining. At least I may have given you some ideas, or sparked some creativity, I hope. Enjoy your squash, and NEVER complain about an over-abundance of food!!!

random amusements

As I have previously stated: August is officially "Chocolate Pie Month."

The possibilities are endless, so please look through your cookbooks and magazines now, and prepare yourself for the month of August.

Also remember that the declaration I made last year does include chocolate desserts which may not necessarily fall into the category of "pie". Tarts and other pastry forms are acceptable. "Close enough" is a very broad term when you are dealing with chocolate.

Be sure to come back and visit me in the month of August to see what I'm up to. There are so many recipes in my house that are begging to be brought to life in my kitchen. One in particular is a Truffle Cake which I've only made once before, and I still dream about it...

Join me in the celebration of Chocolate Pie Month. Make your lists of recipes and required ingredients NOW!

Ramen Cabbage Salad

Posted previously as "Tony's Thai Salad."

Ramen Cabbage Salad

For the salad:
1 head cabbage, shredded
1 c. shredded carrots (measured as shredded)
2 pkgs. Ramen noodles (dry, minus the flavor packet)
2 green onions, minced (optional)
1/2 c. toasted almonds (optional)

For the dressing:
1/3 c. cider vinegar –OR- rice wine vinegar
1/4 c. sugar
1 t. salt
1/4 t. black pepper
1/2 t. garlic powder
1/2 c. canola oil

1. Prep vegetables and put them in a LARGE bowl.
2. Smash Ramen noodles in their unopened packages, careful not to rip open package and rain Ramen noodle bits all over your kitchen. Add them to bowl.
3. In separate mixing bowl, add vinegar and sugar; stir to dissolve. (I had to heat it for 10 seconds in the microwave.) Add in other dressing ingredients and whisk to blend well.
4. Pour dressing over veg-noodle mixture, and slowly turn and stir to mix. My grandma always told me, "there's no need to hurry—it isn't a race." Remembering Grandma's words will keep you from spilling or flipping the contents of the bowl onto the counter or the floor.
5. Taste it and see if it needs more salt. Season to taste.
6. Let this salad stand in the fridge for about an hour before serving. As you may already know, some things taste better once they've had a chance to sit and blend a little, especially when you're dealing with cabbage.

OTHER OPTIONS:
Add some finely diced or shredded cucumber.
Add a small can of crushed pineapple.
(I've tried both in the same batch, with great results; it adds to the sweet-n-sour taste and the crunchiness.)

random amusements: Party Cake

No recipe today, sorry. Just wanted to post this photo that'd been sitting there in iPhoto, bugging me.

I made a small Jiffy yellow cake for some friends with July 4th birthdays, and I thought it turned out so cute.

It made me realize that I don't often take the time to add sprinkles or embellishments to my cakes and brownies. But I should! It's so easy! And it really makes the cake FUN!

I don't recall where I found the little flags, but I had forgotten they were tucked away in one of my containers in "the baking cabinet"...shoulda taken a picture of that cabinet... But the sprinkles were at the grocery store, and when I saw them, I had to get 'em.

The pink frosting is not one of my creations. It's just a can of Duncan Hines strawberry frosting. And, man, is it ever sugary! But it was well-received, and the cake disappeared almost instantly.




So, the next time you're planning to make a cake, be sure to pick up some little decorative items to add to it. You'll be glad you did!


LINKS:
Wilton store
King Arthur's Flour Baker's Catalog
Vermont Country store (old-fashioned candy)
Kitchen Krafts

STORES:
Hobby Lobby
Michael's Arts & Crafts Store
Jo-Ann Fabrics (carries Wilton supplies)

random amusements

Ode To A Big Tough Onion

What are you doing in my life?
I don't need you around.
Just the sight of you
brings tears to my eyes.
I think I will fry you up.
Sometime soon.
To be rid of you!
...and stay away from my ham salad!!!

Some things improve with age....onions are not one of those things.

Chorizo Burgers again

I was inspired to make these by Bob over at icookstuff.com who made some guacamole burgers...

Chorizo Burgers again

1/2 pkg. (1/2 lb.) chorizo sausage
1 lb. ground turkey
1/2 t. garlic powder
1 egg

1. Mix ground turkey with some garlic powder and one egg.
2. Use one section of the chorizo; I decided to pre-cook the chorizo.
3. And then added it to the turkey mixture.
4. Mix well and shape into patties.
5. Freeze for an hour before grilling (they fall apart easy) or cook in a frying pan until nicely done.
6. Serve on a bun (or bread) with cheese, guacamole, and a dab of sour cream. (you can also add onion and tomatoes; I just didn't have any that night.)

Previous post: Chorizo Burgers

Gripe Of The Day

Coupons

Seriously, where are all the good coupons these days?

I have one of those dorky coupon-sorter wallet-looking things, but it is mostly empty now. There used to be a lot of canned goods, dairy, personal items, paper and plastic products coupons in the Sunday newspaper; but, that has dropped off significantly over the past few years.

It is becoming less and less likely that I find usable coupons and this frustrates me. I have signed up with my favorite manufacturers' websites, but I only get coupons sent to me when I’ve complained about something!

Or, and I forget which brand it is, they want you to download their software to be able to print coupons from your computer. Well, I don't want their stupid software screwing up my computer! Grrr...

So what do I do....? What do you do?

My question to you is this:
Where are you signed up online to get coupons, and how happy are you with the service?

Summer Pasta Salad

This is a mayo-free pasta salad...I don't remember where I found the recipe, but it was while I searched for a "deli macaroni salad" (which I still didn't find what I was looking for!)

Summer Pasta Salad

2 c. elbow macaroni (I used tri-color rotini)
1 c. evaporated milk
1/2 c. sugar
1/4 cup vinegar
1 t. salt
3 carrots, grated
handful of fresh peapods, chopped into bite-sized pieces

Cook the macaroni according to package instructions; strain and rinse with cold water. Place in a large serving bowl; add shredded carrot and peapods.

In a large bowl whisk together the sugar, salt, and vinegar. Add the evaporated milk; mix well. Pour over the macaroni, and stir...and stir....and stir.

Refrigerate for a couple of hours or overnight (it is better if it sets longer). Mix again with a big spoon before serving.

Useful Tools: Pastry Roller

Useful Tools: Pastry Roller

Use this to assist you with fitting crusts into pie and tart pans.

It is never easy to get a pie crust "just right," and I wouldn't blame you for buying a pre-made one at the grocery store. But if you have your heart set on making your own pie or tart crust, then it is nice to have one of these things handy when one end comes up a little short.

I have used it many times when making tarts, especially. For some reason the dough never wants to cooperate, and I end up with a tear somewhere, and I'm afraid to move the dough back out of the pan to try to make repairs. Enter my good friend the pastry roller...

Crust is a little shabby-looking, and not fitting right...

Use pastry roller to gently extend crust to sides where it is low...

Use your tart press/tamper to mold the crust to the fluted sides of the pan...

Add pie weights and pre-bake the crust before adding filling...

Baked crust is ready for filling...

I added my smoked salmon dip (with a few adjustments) to the crust and baked an additional 10 minutes to melt the cheese...


This was a last-minute idea, and unfortunately, I packed it up and took it to our friends' house before I got a photo of the finished product. Took my camera with me, too, but it didn't work well sitting in my purse the whole time (i.e. I still forgot to take pics!). Sorry. :(

The smoked salmon spread changes were: 1/2 a package of cream cheese (it's all I had in the fridge); add 1/4 c. milk; add about 1 cup of shredded munster cheese. There was also just a tiny bit of sharp cheddar left in the fridge that I shredded into the salmon mixture, too. It turned out phenomenal.


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