Pfeffernüsse- a little bit of heaven

One of the most beautiful memories of my life was my first Christmas while living in Germany.  I lived in a very small-- hamlet-like-- town and a few blocks from my house was the Marktplatz- a gathering place for local vendors.  Little did I know that each year they held a Christkindlmarkt (Christ Child Market).  While I made weekly treks to the market for my local produce, this particular day was the first day of Christkindlmarkt.  A light snow was falling, the air had a slight chill, and the aroma of hot chocolate being made in large kettles over fire filled the air. 

I thought life couldn't get any better....then I tasted my first Pfeffernüsse. 

I. Was. In. Heaven! 

Here is a recipe that a neighbor shared with me and one that I make every year. 

Pfeffernüsse
Preheat oven to 350°

4 cups white flour
1/2 cup white sugar
1 1/4 tsp. baking soda
1 1/2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
3/4 cup light molasses
1/2 teaspoon vanilla
1/2 (1 stick) butter
2 eggs, beaten
powdered sugar

Combine first 7 ingredients in a bowl. Heat molasses and butter in a small saucepan and stir until butter has melted. Cool to room temperature and stir in beaten eggs and vanilla. Add to dry ingredients and mix well. Cover and chill dough overnight or for 4-5 hours.

Shape chilled dough into small balls (approximately 1 1/2 inches) and place 2 inches apart on greased cookie sheet. Bake at 350° for 12 to 14 minutes. Let cool on a wire rack. Roll in powdered sugar while still warm.

Makes about 50 cookies.

Favorite Sinker Dumplings

Now that temperatures are dropping people will be dragging out their crockpots and stew pots and creating warm, brothy elixers.  Now, the perfect addition to these steaming pots of soups or stews is a dumping. 

There are few things better than a good dumpling.

My gram used to put dumplings in everything from bean soup to pork roast and sauerkraut. 

And. I. Couldn't. Get. Enough. Of. Them!

There are as many different recipes for dumplings as there are for soup but my favorite was my gram's Sinker Dumplings.  I hope you agree! 

Gram's Sinker Dumplings
Ingredients:
1 tsp salt
1/2 cup of milk
1 egg beaten
1 1/2 cups sifted all purpose flour

Cooking instructions:
Bring salted water to boil (or if putting on soup, bring it to a boil)

1.In large bowl, mix salt, eggs, and milk. After you are done mixing that, add the flour in slowly, while mixing it in. Beat it from underneath to push air in to the dough.

2.Once you have your dough made, drop dough by spoon, one by one, into the boiling water.

3.When you have finished dropping the dough into the pot, put a cover on, and boil for about 15 minutes.

4.When the time is up, carefully pour the dumplings & water into a strainer. Do NOT rinse with cold water!

5.Pour brown gravy over dumplings, and serve!

Gram's Kidney Bean Salad

I've had the pleasure of making this dish for a lot of people over the years.  The one thing all of them have in common is.......they ALL asked for the recipe!  This is a quick, easy to make recipe that makes the perfect side dish for any meat dish.  I know it was always a favorite of mine growing up and I hope it becomes your family's favorite, too. 

Kidney Bean Salad
Serves 4-6 as a side dish

2 cans light kidney beans, drained
2 hard-boiled eggs, chopped
3/4 cup Miracle Whip (or regular mayonnaise, if you prefer)
1 cup cheddar cheese (block, cut in small cubes)
1 stalk celery, chopped fine
salt and pepper to taste

Mix Miracle Whip, salt and pepper in bowl.  Add other ingredients and mix until blended.  Cover and refrigerate for at least 1 hour before serving. 

Emergency Meal

Living in South Carolina the threat of a hurricane is a real one for 6 months out of the year.  But, I grew up on a farm in Iowa so I learned early on that we should keep a stocked pantry when the snows came.  During hurricane season I know I can still put meals on the table because of my well-stocked pantry. So, how do you use these canned provisions?  Here is an easy, wonderful one-dish casserole that is sure to please no matter what the weather outside! 

Chicken and Macaroni and Cheese casserole
Preheat oven to 350 degrees

1 can chicken breast
1 can creamed corn
1 can corn (undrained)
1 stick butter
1 cup uncooked macaroni
1 cup cheese
1/2 cup milk

Melt butter in oven-proof 3 quart dish.  Add remaining ingredients and cook covered at 350 degrees for 40 minutes. Uncover, stir and let cook for an additional 30 minutes.  Bon appetit! 

Yeah!

It appears that my humble little blog has reached the attention of a French website (http://en.petitchef.com/) asking if they could add my blog! 

I guess this means that I will have to dust off my French cookbooks and start posting new recipes.  Thank Goodness, I just found a new (to me) vintage French cookbook a couple of weekends ago at Goodwill.  If you haven't visited your local Goodwill to check out their vintage cookbooks....Run....There....NOW!  It is a virtual library for amazing, diverse cookbooks. 

Anyway, thought I would share the great news with all of my loyal readers.  You know who you are!
-smile- 

More recipes tomorrow!!

German Pancakes

This treasure is not only easy to make but tastes like you spent hours in the kitchen!  I was given this recipe by one of my German neighbors while living in Deutschhof, Germany.  She would serve it with the buttermilk recipe below, fresh fruit, or orange marmalade.  Anyway you choose to serve it, I know it will soon be one of your favorite "go to" recipes! 

German Pancakes with Buttermilk Sauce- serves 8

Ingredients

• 6 eggs
• 1 cup milk
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1 tablespoon sugar
• 1 teaspoon good vanilla
• Dash of cinnamon
• 2 tablespoons butter, melted

Buttermilk Syrup

• 1-1/2 cups sugar
• 3/4 cup buttermilk*
• 1/2 cup butter
• 2 tablespoons corn syrup
• 1 teaspoon baking soda
• 2 teaspoons vanilla
• Confectioners' sugar

*If you don’t have buttermilk, measure out ¾ cup of regular milk and add 1 tablespoon vinegar. Let set for 5 minutes before adding to saucepan

Directions

Preheat oven to 400 degrees

• In a blender, combine the first 7 ingredients; cover and process until smooth.
• Pour the melted butter into an ungreased 13-in. x 9-in. baking dish; add the batter. Bake, uncovered, at 400° for 20 minutes.
• While pancake is baking, in a small saucepan, combine the first five syrup ingredients; bring to a boil. Boil for 7 minutes. Remove from the heat; stir in vanilla. Dust pancake with confectioners' sugar; serve immediately with the syrup. Yield: 8 servings (about 2 cups syrup).

My Dad's Pickled Ham

Each year my dad makes a HUGE jar of pickled ham for Christmas.  Sometimes the craving gets to be too much and he makes it earlier in the year.  Now, don't pooh-pooh the recipe if you don't like pickled items....even those who never eat anything pickled love this fresh, tasty snack! 



German Pickled Ham

4 cups cooked ham (canned ham works great for this recipe)
1 Large onion- chopped
2 cups water
1 cup white vinegar
1/4 cup sugar
1 Tablespoon pickling spice
1 tsp salt

Place pickling spice in cheesecloth.  Add all ingredients except ham into a large saucepan.  Bring to a boil and then add ham.  Reduce heat, cover and simmer for 25 minutes.  Remove spice bag and poor into large lidded container (we use a large glass jar with a screw-top lid).

Place in refrigerator and allow to "steep" for at least 24 hours to allow flavors to blend. 

Happy Birthday Julia!

Happy Birthday to Julia Childs. She completely changed the way we cook here in America and I am so grateful for her dedication and determination.   Thank you, Julia!! 

Two Pearls of Wisdom for the Kitchen

These 2 pearls of wisdom have made my kitchen a happy, happy place! 

Pearl #1:  Did you know that if you put green onions in water, you can continue to cut and cut off the green ends and they will regenerate?  This is especially helpful for those who cannot eat onions but can eat the green part of green onions (FODMAP Diet).

Pearl #2: To get rid of gnats.  Summertime is gnat season here in Charleston.  To get rid of gnats quickly, put about 1 cup of apple cider vinegar and 1 tablespoon of dish soap in a shallow bowl.  Cover bowl with plastic wrap, secure with rubber band if needed,  and poke holes in the plastic wrap.  In a day or two you will be amazed at how many gnats were in your kitchen! 

Inquiring Minds Want To Know....

I have a confession.  I am addicted to kitchen gadgets.  My pulse races as I near Williams-Sonoma, LeCreuset, or any other kitchen-specific store.  Over the years I have accumulated quite an array of unique items that I just couldn't see myself living without. 

So, dear readers, I am curious....what kitchen gadget or gadgets have you found irresistible? 

A Taste of Childhood

Do you relate certain foods to fantastic childhood memories?  For years I've searched and searched for an "official" waffelbackerei set (In the US we know them as rosette irons).  I've found some sets called Rosette Irons but they were made from aluminum or some other metal I don't want to cook with due to medical studies.  Alas, the original ones were made from cast iron but were impossible to find. 

My problem was recently solved!  While browsing www.shopgoodwill.com I came across an original Waffelbackerei set and I WON!  (For those of you not familiar with this amazing site, not only can you find great deals but your money helps put people to work!) 

So, now that my new waffelbackerei set is in the mail, I am surfing the web to find a tried and true recipe.  I've asked my mom for her recipe, and while she has promised she would look, it is gardening season and her time is limited. So, I'm reaching out to my faithful readers.....Do you have a great Rosette receipe?  If so, send it to me and I'll publish it with your credit (if you like). 

I cannot wait to make these for my grandchildren!

Going Greek Tonight!

Years ago, while living in West Germany, I embraced the culture and the cultures of those who had settled in Schweinfurt.  One of my fondest memories was of eating in a remote restaurant kilometers away from everyone...and everything.  Nestled among the towering evergreen trees was the most delightful Greek restaurant.  Having never eaten "Greek" food, I trusted my native-born German friend to choose for me. 

My world changed forever! 

Tonight's fare is a simple, easy to prepare dish I lovingly call,

Greek Potatoes and Chicken
for 2 adults
4 medium potatoes, scrubbed and washed- unpeeled
1 cup good olive oil
2 tsp minced garlic
1 tablespoon oregano
2 tablespoons lemon juice
1 tsp each salt and pepper
4 chicken breast tenders

Preheat oven to 400 degrees.  Spray a baking pan with olive oil or non-stick spray.

Pierce potatoes and place them in the microwave.  Cook for 7 minutes or until potatoes are semi-soft to the touch. 

While potatoes are cooking, in a large bowl mix olive oil, garlic, lemon juice, and seasonings.  Chop chicken into bite sized pieces and dump into bowl.  When potatoes are done, cut into large chunks.  Add to bowl.  Stir gently and pour in prepared baking pan. 

Bake for 30 minutes or until chicken is done. 

It's as easy as that and tastes like you spent hours in the kitchen!

German Apple Pancake

It's been awhile since I actually shared a German recipe but that will all change today.  We all need comfort food sometimes and lately I've needed comfort food.  What's wrong?  Oh, absolutely nothing!  I just have been missing my Gram lately and comfort fods remind me of her.  Today I'm sharing a recipe that I had when I lived in Germany and fell in love with it.  It reminded me of home, of Gram, of happy times. 



German Apple Pancake - makes 1 large serving or 2 servings for a snack
(based on a recipe from The Lodge Cast Iron Cookbook)

1/4 cup butter (1/2 stick)
1/4 cup milk
1 apple, I prefer red delicious
1 tablespoon white sugar
1 tablespoon brown sugar
1/4 cup golden (or regular) raisins- steeped in hot water to plump
1/3 teaspoon ground cinnamon
1 large egg
1/4 cup flour
pinch of salt


1. Preheat the oven to 425. Melt the butter in a 5-inch cast iron skillet over low heat

2. While the butter melts, pour the milk into a small bowl. Peel and slice the apple. In a small bowl, toss the apple slices with the sugars and cinnamon until well coated.

3. Pour half the melted butter into the milk and whisk well.

4. Add the apple slices and any loose sugar in the bowl to the hot butter in the skillet. Cook the apple slices over medium low to low heat, turning them a few times, until softened. The sugar and butter will get nicely browned and bubbly. Remove the skillet from the heat.

5. Add the egg to the milk mixture and whisk. Add  flour and salt and whisk until the batter is smooth. Pour the batter over the apples in the skillet, covering them.

6. Bake until the pancake puffs up and gets golden on top, about 10-15 minutes. Enjoy the pancake straight from the skillet or invert it onto a serving plate.

FODMAP diet and a New Found Love

A unsolicited random email has. Changed. My. Life! 

Yes, that's right.  After years of dealing with Crohn's and IBS, I received a random email a few weeks ago and that has completely changed my life....and my kitchen cupboards!  I am not going to go into detail to explain what the FODMAP "diet" is because a simple Google search will provide you with a wealth of information that I could never provide.

Alas, this new diet strategy has taken a toll on my recipes.  But, through this experience I have tried some some new recipes that equal the dumpling-laden dishes of my childhood.  So, with that said, let me share with you the amazing recipe I made last night for dinner.  It. Was. FABULOUS! 

 

Pot Sticker Salad with Orange-Carrot Dressing

• 1 tablespoon olive oil
• 1 tablespoon garlic infused olive oil
• 12 frozen pot stickers
• 1 cup frozen baby green peas
• 1 cup water
• 4 cups chopped iceberg lettuce
• 1 cup chopped baby carrots
• 2 tablespoons ginger-sesame salad dressing (recipe below)
• salt to taste

Directions

1. Heat the olive oil in a skillet over medium heat. Place the pot stickers into the hot oil flat-side-down. Cook until the bottom has turned golden brown, 1 to 2 minutes. Pour in the water. Cover, and bring to a simmer over medium-high heat. Cook until the pot stickers have completely thawed and are hot on the inside, 8 to 10 minutes.
2. Run cold water over peas in a colander until thawed                   
3. Place the pot stickers, carrots, lettuce and peas in a large bowl.  Pour Dressing over ingredients. Season to taste with salt, and toss to mix. Serve immediately. 

Ginger-Carrot Salad Dressing      

• 1/4 cup extra virgin olive oil
• 1/4 cup garlic-infused olive oil
• 1/4 cup balsamic vinegar
• 2 tablespoons soy sauce
• 2 tablespoons brown sugar or honey
• 1 tablespoon minced ginger
• 1/2 teaspoon toasted sesame oil
• 1 cup baby carrots

 Directions

1. Put all ingredients in blender and blend (If using a Blendtec, select Dressing)

Decadent Chocolate Pudding

In our effort to eat healthier (almost, but not quite, vegetarian) I scoured the recipes on Dr. Oz's website.  One day I happened upon this recipe, and being a lover of avocados, I knew that this would be great!  I wasn't disappointed.  If you are a lover of chocolate, you will LOVE this recipe.  I found it quite rich and would lessen the amount of chocolate next time. 

Decadent Chocolate "Fix"    
Ingredients
6 dates
1/2 avocado
4 tbsp high quality cocoa
1-2 tsp water (optional)

Directions
Place all ingredients in a food processor and purée until smooth. Add 1-2 tsp of water if mixture is not blending.

Recipe courtesy of Kate Geagan, MS, RD

Simply Mah-velous!

My husband has decided that it is time to "get healthy".  -chuckle-  Before we met, I was eating Mediterranean style menus- LOTS of fresh vegetables, seafood, fresh fruits, olive oil.  All things that are good for us, right?  Well, my husband's basic food groups included: Pizza, Pasta (made from white flour), and Chocolate.  In an effort to ease the transition, I reverted back to my old way of cooking which included all things bad.  Over the course of time I've seen my health diminish and I constantly feel sluggish. 

So, after a major shopping trip to Whole Foods and Trader Joe's, the fridge now looks like it used to.  Clean, pristine and full of nutrient-laden supplies waiting to make their way into my body!  Last night's dinner was the start of the adventure.  I'm including the recipe (compliments of Dr. Oz's website) for an amazing "pasta" dish that IS TO DIE FOR! 

Lidia Bastianich's Spaghetti and Pesto Trapanese

3/4 (about 2-1/2 cups) cherry tomatoes (I used Heirloom cherry tomatoes)
12 large fresh basil leaves
1/3 cup of whole almonds, lightly toasted
1 plump garlic clove, crushed and peeled
1/4 tsp peperoncino or to taste (I did not use this because of the spiciness)
1/2 tsp coarse sea salt
1/2 cup extra-virgin olive oil
1 lb spaghetti (I used spaghetti made out of corn-- Trader Joe's)
1/2 cup freshly grated Parmigiano-Reggiano
1/2 tsp salt

Directions
Rinse the cherry tomatoes and pat them dry. Rinse the basil leaves and pat dry. Drop the tomatoes into the blender jar or food processor bowl followed by the garlic clove, the almonds, basil leaves, peperoncino and salt.  Blend for a minute or more to a find puree; scrape down the bowl adn blend again if any large bits or pieces have survived.

With the machine still running, pour in the olive oil in a steady stream (I actually cut a step by using Garlic flavored olive oil), emulsifying the puree into a thick pesto.  Taste and adjust seasoning. (If you are going to dress the pasta within a couple of hours, leave the pesto at room temperature. Refrigerate it for longer storage, up to 2 days, but let it return to room temperature before cooking the pasta.)

To cook the spaghetti, heat 6 quarts of water, with 1 tbsp salt, to a boil in a large pot. Scrape all the pesto into a big warm bowl.  Cook the spaghetti al dente, lit it from the cooking pot, drain briefly, and drop onto the pesto. Toss quickly to coat the spaghetti, sprinkle the cheese all over, and toss again, Serve immediately in warm bowls.

I made a mixed green salad with feta cheese and homemade yogurt/ranch dressing.  YUM!  Until next time.....Bon appetit!

Low-Country Boil

I apologize for the sabatical from blogging but sometime during the night Illness crept into my room and took hold.  After rounds of antibiotics, I'm finally starting to feel better!  Besides the antibiotics, this wonderful dish helped me in regaining my strength.  Not only is it quick to prepare and can be served on newspapers for little clean up, it tastes AMAZING!

Whether it is called Frogmore stew, LowCountry Boil, or simply Country Boil, this LowCountry South Carolina staple is a favorite! 

Low-Country Boil
Ingredients

• Old Bay Seasoning-to taste (I use about 1/4 cup)
• 2 pounds new potatoes- cut in quarters if larger, halves if small
• 1-1/4 (16 ounce) packages cooked turkey kielbasa sausage, cut into 1 inch pieces
• 9 pack frozen corn halves
• 1-1/2 pounds fresh shrimp, peeled and deveined
• water or chicken broth (I prefer chicken broth diluted with some water)

Heat a large pot of water over medium-high heat. Add Old Bay Seasoning to taste, and bring to a boil. Add potatoes, and sausage, and cook for about 10-15 minutes. Add the corn and sausage; cook for another 10 minutes, then add the shrimp when everything else is almost done, and cook for another 3 or 4 minutes.               
Drain off the water, and pour the contents out.  Pour back into pot and pour melted butter over top and stir. Now it is ready to serve!  Choose a bowl or pour directly onto the table covered with newspaper. Bon Appetit, Ya'll!