Tuesday, April 29, 2008

Happy Birthday!

Six years ago today, my daughter was born. She is my first child and I have such fond memories of her birth. My husband I were so young and naive back then! Those were good times.

Two days ago, my husband and I made her a pink house cake together. We had a blast! It didn't turn out perfect, but it was good enough for us. My daughter and all of the birthday guests loved it. I used two 9x13 cakes- one was a vanilla bean cake, and one was a cream cheese pound cake.

We had a big birthday party for her on Saturday. All I will say about that is that we had about 20 kids here for 2 hours and it was pretty crazy! Today we had our family party and gave her a bike (her 1st one). She says it is her best birthday ever!
**This post and photos are property of http://dishingwithdish.blogspot.com/**/

Friday, April 25, 2008

Choco-Peanut Butter Cup Cookies

I love making cookies, and do so entirely too often. Nowadays, I try to only make them when I have a reason. Meaning, an excuse. I'm always trying to find excuses to make cookies!

I made these ones when my daughter had a friend over for a play-date. They were a success! I sent some of them home with her friend, but the leftovers were eaten very quickly, and mostly by me. (Red-faced emotie here!). This is why I need to cut back on my baking. For my own health's sake!! In this recipe, you can use unsalted butter as long as your peanut butter is salted (some of the natural kinds aren't, but it should state it clearly on the label). If you can't get to a Trader Joe's to find mini peanut-butter cups, Hershey's (scroll down to bottom of the page) offers a similar product, but I think I've only seen them in stores around the Holidays. These cookies retain their shape very well in the oven... too well! If you don't slightly flatten them, you'll end up with little cookies balls.

Choco-Peanut Butter Cup Cookies
1 cup butter, softened
3/4 cup natural style creamy peanut butter
1/2 cup white sugar
3/4 cup packed brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup whole wheat pastry flour
1 1/3 cups all-purpose flour
1/3 cup cocoa powder
1 teaspoon baking soda
1 12-ounce package Trader Joe's mini peanut butter cups

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a large bowl or stand mixer, cream together the butter, peanut butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flours, cocoa, and baking soda; stir into the peanut butter mixture. Mix in the mini peanut butter cups with a large wooden spoon or silicone spatula. Using a medium cookie scoop, drop by tablespoonfuls onto ungreased cookie sheets. Flatten slightly with the bottom of a drinking glass.

3. Bake for 8 to 10 minutes in the preheated oven. Let cool about 5 minutes on the baking sheets before removing to cooling racks.
**This post and photos are property of http://dishingwithdish.blogspot.com/ **

Thursday, April 24, 2008

Pasta with Bacon in a Pink Sauce

I made this for dinner the other day, with steamed asparagus as a side. I always use whole wheat pasta, but you certainly don't have to. I needed to use up some heavy cream from making ice cream so this recipe is heavy on the tomatoes, with an accent of cream. I like that it uses both fresh and canned tomatoes. I didn't bother peeling and seeding the tomatoes, and did not notice any adverse affects.

I used center-cut bacon for this dish. It has a lot less fat than regular bacon. Because I used center-cut bacon, I didn't drain any fat from the pan. (There was hardly any, and you do want a little; about one teaspoon, to flavor your sauce. If you use regular bacon, drain all the grease except 1-2 teaspoons, or to taste).

Pasta with Bacon in a Pink Sauce

12 ounces whole wheat mini-penne pasta
2 small onions
5 cloves garlic, crushed or minced
10 slices center-cut bacon, diced
2 medium or large tomatoes, chopped
1 (14.5 ounce) can petite diced tomatoes
1 (15 ounce) can tomato sauce
1/2 cup heavy whipping cream
1/4 teaspoon dried basil
fresh pepper, to taste


1. Bring a large pot of water to boil, and cook the pasta according to package directions. Drain and set aside.

2. In a large skillet, cook bacon until mostly crisp. Remove bacon, leaving some bacon grease in the pan, and add onions and garlic. Cook, stirring occasionally, until tender.

3. Add fresh tomatoes and diced tomatoes. Cook and stir for about 5 minutes. Let reduce a little and add cream. Cook, without boiling, until sauce is at the consistency you desire. Season with basil and pepper. Toss with cooked pasta.

Monday, April 21, 2008

White Chocolate Vanilla Bean Ice Cream

Due to my new-found love for vanilla beans and my long-term relationshiop with white chocolate, I made this ice cream. It celebrates the union of two delicious flavors. It is creamy, delicious, and you can taste the white chocolate. If you are a white chocolate lover like me, I suggest you try it. ;) In the future, I plan to make this ice cream but incorporate a raspberry puree swirl.

White Chocolate Vanilla Bean Ice Cream

1 cup whole milk
1/2 cup half and half
2 tablespoons vanilla sugar
1 vanilla bean
2 large eggs
12 ounces white chocolate, chopped
1 1/2 cups heavy cream
1 teaspoon vanilla extract

1. Pour the milk and half-and-half into a heavy medium-size saucepan. Split vanilla bean and scrape the seeds out with the dull edge of a knife. Add vanilla bean seeds to the milk and half-and-half, and drop in the empty pod. Bring mixture to a simmer.

2. In the meantime, place eggs in a heavy-duty stand mixture and beat at a medium-low speed. With mixer running, remove milk mixture from the heat (after it has been brought to a simmer) and slowly beat into the the eggs. If you mix it too quickly, the eggs will scramble. Pour all of the mixture back into the pan and put over low heat.

3. Stir constantly with a wire whisk until the custard slightly thickens. Be very careful at this point- stir constantly and do not let mixture come to a boil.

4. Remove from the heat and stir in the chocolate; stir until the chocolate is melted. Pour the hot custard through a mesh strainer into a large, clean bowl. Stir in the cream and vanilla extract. Cover and refrigerate until cold or overnight.

5. Stir the chilled mixture; freeze in an ice cream maker according to the manufacturer's directions. This ice cream is wonderful to eat right away, or "soft serve" style, and is also delicious after "ripening" in the freezer for a couple hours or overnight. (I prefer this particular recipe "ripened").

Sunday, April 20, 2008

Vanilla Bean Cookies

 I've been making my own vanilla sugar for a few months now. At first, I just followed a Food Network recipe. I scraped a few vanilla beans into a few cups of sugar, and poured it into a jar, along with the empty vanilla pod. Then I tried to stir it around, but this didn't incorporate the vanilla bean seeds very well. So, I started putting the sugar and vanilla bean seeds in my food processor and mixing it up that way. Then I put the empty vanilla bean pods in the bottom of my glass jar and poured my lovely vanilla sugar over top. It's beautiful, has a wonderful aroma, and a mild vanilla flavor. I love the little black specks in baked goods and ice cream. (A good place to buy Vanilla Beans, by the way, is Ebay. I like the seller The Organic Vanilla Bean Company. They go for about $.34 a bean, or so, instead of $8 for one dried-up bean from the grocery store. And they are very good quality-moist and plump. It's good to be moist and plump if you're a vanilla bean!).

After having my delicious vanilla sugar in my pantry for a while, and not making good use of it (except my husband putting it on his cereal in the mornings) I thought it would be good in a cookie. I looked briefly online and couldn't find any recipes, so I made up my own. I love how these cookies are buttery and vanilla-y and there are little vanilla bean specks everywhere. I like my cookies soft and chewy, so I only bake for 8 minutes. I almost always bake with some whole wheat pastry flour, but feel free to just use an equal part white if that's what you're used to. Whole wheat pastry flour is so great though- it adds health benefits and you can't even tell it's in there. (Stay tuned for more vanilla bean recipes!)

Vanilla Bean Cookies
recipe by What A Dish!

1 cup unsalted butter, softened
1 1/2 cups vanilla sugar
2 eggs
1 teaspoon pure vanilla extract
3/4 cups whole wheat pastry flour
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon cream of tartar
1/4 teaspoon salt
2-3 tablespoons vanilla sugar

Preheat oven to 375 degrees. In a large mixing bowl or stand mixer, cream vanilla sugar and butter until fluffy. Add eggs and vanilla; beat well. Whisk together flours, baking soda, cream of tartar, and salt; beat into creamed mixture until just combined. In a small bowl, place 2-3 TBS vanilla sugar. Using a medium cookie scoop, shape dough into balls, and roll all over in vanilla sugar. Place 2 inches apart on ungreased baking sheets. Bake for 8 minutes. Do not over bake. Cookies will puff up and flatten slightly. Cool on wire racks.

**This post and photos are property of http://dishingwithdish.blogspot.com**

Tuesday, April 15, 2008

Simple Lunch

One of my favorite things to eat for lunch or dinner is a good sandwich. The sandwich I made today was good- not spectacular or anything, but good. ;) I took a leftover piece of a Trader Joe's baguette, layered on half of a sliced avocado, then 2 slices of natural (nitrate-free) deli ham, and 2 thin slices of swiss cheese. I put a tiny bit of light mayo on the bread, but pesto or something more flavorful would have been better.

I love making sandwiches and I'll be back with more ideas later!

With my sandwich, I snacked on some Trader Joe's mini heirloom tomatoes. They are so sweet and good, and interesting! They are green, purple, yellow, orange, red, etc, and all different shapes!

I love Trader Joe's. I suppose I'll have to do a post just about Trader Joe's sometime. It's one of my favorite stores, ever. http://www.traderjoes.com/ We have to travel a little to get to one, but it's totally worth it!

Friday, April 11, 2008

Greek Orzo

I made this for dinner tonight, and enjoyed it immensely.  I love how all the flavors blended together. This is pretty healthy too- I just wish I could find whole wheat orzo somewhere. When I was eating this, I thought that it could use a little more tomatoes and cucumbers. It was still wonderful though. And, you might want to use more or less salt. I love this served at room temp, but it's good cold too.

I made this in my Polish Pottery serving bowl, but ate my serving(s) out of my Italian Olive bowl. I feel so special with all my bowls.

Greek Orzo
by What a Dish!

1 1/2 cups uncooked orzo pasta
1 1/2 cups marinated artichoke hearts- reserve marinade
1 cup grape tomatoes, cut in half
1 cucumber, chopped
1/4 red onion, chopped
1 cup crumbled feta cheese, plus 1 TBS for garnish
1 (2 ounce) can chopped black olives, drained
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
1/4 cup artichoke marinade
1 lemon, juiced
2 tablespoons extra-virgen olive oil
1 tablespoon red wine vinegar
1/2 teaspoon dried oregano
1/4 teaspoon lemon pepper
1/4 teaspoon kosher salt, or to taste

1. Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 to 10 minutes or until al dente; drain.

2. Drain and chop artichoke hearts, reserving liquid.

3. In large bowl combine pasta, artichoke hearts, tomatoes, cucumber, onion, feta, and olives. In a small bowl, mix parsley, basil, lemon juice, extra-virgen olive oil, red wine vinegar, oregano, lemon pepper and salt. Toss, and garnish with feta. Serve, or chill in refrigerator.
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My kids weren't really into this, because of the raw onions. I understand; I was the same way until about 2 years ago!  They (the older two) requested a smoothie.  They love smoothies!  So they had smoothies and goldfish (crackers) for dinner.  (My husband works late a few days a week- this being one of them. Dinner is always interesting on those nights. ;)  Sometimes it's popcorn!  This makes it fun for both me and the kids. Don't judge me.

I've been making smoothies for about 7 years or so... actually I can't remember!  I've made a ton of different ones. Most are quite delicious, and some are .... interesting!  Tonight's was delicious, and very simple too.  Here is the recipe- although I must admit I didn't measure anything, so I'm just guessing here.  Usually I use a little more yogurt.  Feel free to do your own thing, as well!  Using frozen fruit and yogurt gives it a great, slushy/creamy texture.

Strawberry-Peach Smoothie
by What a Dish!

2 1/2 cups frozen strawberries
1 cup frozen peaches
2/3 cup orange juice
4 ounces cherry yogurt

1.  Place frozen fruit in your blender, and place the yogurt on top. Pour the orange juice over top, and let sit at room temp for about 10 minutes (so the fruit thaws out a tiny bit, making it easier to blend). Blend; stopping every few seconds, or as needed, to stir and push fruit around. Blend until everything is incorporated and smooth. Serve immediately. Serves 2 or 3.

Wednesday, April 9, 2008

I Love Salmon!

Last week, I tried a delicious salmon recipe. I love salmon prepared in many different ways, and this was no exception. This was so delicious, and tasted even better than I thought it would. I mean, the recipe does sound good, but the taste is just wonderful! It exceeded my expectations. The recipe can be found on this lovely blog.

The cilantro is an unexpected, but wonderful addition to this recipe. The parmesan cheese combines with the other ingredients to form a pleasing, slightly thick sauce. My salmon fillet was Alaskan Sockeye Salmon. I love Sockeye! I almost added feta to this, but decided not to at the last minute. It probably would have been good either way, but I'm glad I followed the recipe. I broke my 1-lb salmon fillet up into 6 big chunks when I made this, instead of little chunks. My husband was raving about this dish as well! We served it with steamed brown rice and roasted asparagus.  Enjoy this delicious, healthy recipe!

Cilantro Salmon & Tomatoes
from Eating, Etc.
Serves 4

2T olive oil
1 fresh garlic clove, minced
1 pound wild salmon (I used frozen sockeye)
salt & pepper, to taste
1/2tsp dried dill weed
1/4tsp paprika
2 fresh garlic cloves, minced
3-4 fresh tomatoes, chopped, or one can (14-15 oz) petite diced tomatoes
juice of two lemons
1/4 cup fresh cilantro, chopped
1/2 cup grated parmesan cheese
3T butter
8 dashes hot pepper sauce (eg: Frank’s Hot Sauce, Tabasco)
favorite steamed rice

1) In a large skillet, over medium heat, sautƩ garlic in olive oil until fragrant, about 1 minute.

2) Season salmon with salt, pepper, dill weed, and paprika.

3) Place salmon, skin side down, in skillet & cook for about 3 minutes.

4) Turn salmon with spatula. Remove and dispose of skin. Cook for another 3 minutes, breaking fish into chunks.

5) Add garlic, tomatoes, & lemon juice. Continue cooking until salmon flakes easily and is cooked through, but still tender; do not overcook.

6) Stir in cilantro, butter, parmesan, & hot pepper sauce and mix well. Cook 1-2 minutes.

7) Serve over your favorite steamed rice.
**This post and photos are property of http://dishingwithdish.blogspot.com/**

Monday, April 7, 2008

Soup, Wonderful Soup! (Again!)


I just love soup. I might have mentioned that before. I love all kinds, but especially creamy ones. I might have mentioned that before, too. Here is one of my all-time fave recipes, Broccoli Cheese Soup. It is soooo wonderful. Of course, I always use Tillamook Sharp Cheddar. ;)



Broccoli Cheese Soup

1/4 cup butter
1 onion, chopped
2 garlic cloves, chopped
1/2 teaspoon ground white pepper
1 pound fresh broccoli, chopped coarsely
1 quart low-sodium chicken broth
1/2 cup all-purpose flour
2 cups 1% milk
8 ounces shredded sharp Cheddar cheese

1. Melt butter over medium heat in a stockpot. Cook onion in butter until softened. Add garlic and pepper; cook for 1 minute then stir in broccoli, and stir in chicken broth. Cover, bring to a boil and simmer until broccoli is tender, 10 to 15 minutes.

2. Meanwhile whisk flour into milk until dissolved. Stir into soup stirring frequently until thickened. Reduce heat, and stir in cheese until melted and heated through.


Of course, a meal of this soup, or any soup, wouldn't be complete without some kind of bread product, mainly for dipping. My family loves Light Wheat Rolls. I use the recipe as directed, but shape them into cresents instead of using the muffin cups. I would have to say that this is my favorite roll recipe. I've made this one over and over.


The last time I was making these, I put some butter on the stove to melt (for brushing the tops) and I walked away. Well, I should never do that while melting butter! I forgot all about it, only to return to the stove and see my butter all burnt and brown. I set it aside and started over with new butter. Later though, I remembered seeing recipes for "Burnt Butter Frosting" and the like. I found a recipe for the frosting (cut the recipe in half) and thought it would be delicious on some Blondies, so I made these without the chocolate chips. Together, these two recipes make a delicious, moist, chewy, carmely bar of goodness! They didn't last 24 hours in my house (oops!), and the kids didn't even want any because they had nuts. Too bad for them!


Tuesday, April 1, 2008

"The" Granola

I love granola, but not the store-bought variety so much. I found this recipe about two years ago and have been making it regularly since then. Among my online forum cooking friends, it is known as "The Granola", and many of us make it regularly. I think a lot of us have been making it for a few years! The smell of it wafting through the house really brings back memories. The first time I made it, I was pregnant with my youngest son, and it brings me back to that time. I have also made it in my mother's kitchen when we were visiting with her and it makes me think of cool rainy afternoons in Germany.

I eat this for breakfast almost every morning with vanilla (or plain) yogurt and fruit. In the spring or summer it's fresh berries or peaches, and in the winter it's thawed frozen berries (I love the Northwest berries from Costco- they are so good!). If you are lucky enough to make your own freezer jam, or have a friend who does, that is great with this yogurt and granola, also. Here is my version of this lovely granola. Make sure to use regular rolled oats, not quick. This recipe makes a ton, so if you're not gonna eat it every single day like me, you may want to halve it.
Almond Maple Granola
adapted from Allrecipes

6 cups rolled oats
1 cup sliced almonds
1 1/2 cups raw whole almonds
1/2 cup wheat germ
1/4 cup whole flax seeds
1/4 cup ground flax seeds
1 (14 ounce) package flaked coconut
2/3 cup unsalted sunflower seeds
3/4 cup pure maple syrup
1/4 cup packed dark brown sugar
1/2 cup canola oil
1/4 cup warm water
1/4 teaspoon salt

1. Preheat the oven to 250 degrees F (120 degrees C). Lightly grease 2 cookie sheets with cooking spray.

2. In a large bowl, toss together the oats, almonds, wheat germ, coconut, and sunflower seeds. In a separate bowl, whisk together the maple syrup, brown sugar, oil, water and salt. Pour the liquid over the oat and nut mixture, and stir until evenly coated. Spread out on the prepared cookie sheet.
3. Bake for 1 hour and 15 minutes in the preheated oven, stirring occasionally until evenly toasted. Cool, and store in an airtight container at room temperature.