Showing posts with label meatless. Show all posts
Showing posts with label meatless. Show all posts

Monday, June 22, 2020

Quit Wishin', Go Fishin' and Kick Some Bass



 
This past weekend, we wrapped up a fabulous week long stay at the beautiful Occoneechee State Park.  This relaxing and scenic area, is also host to Buggs Island Lake, Virginia's largest, that extends into North Carolina!  This area  is one of the most popular fishing hubs, with prize winning fish coming from these vast and diverse waters. The above picture is taken from the 'back yard' of the cabin in which we stayed.  We felt completely secure, as the cabins are all private and the only human to human contact is on the initial check-in.  
Our crew was able to do a good amount of fishing and bringing in a decent haul, considering the fact that it rained, hard and steady, for days, literally everyday.  This is the first time we've encountered such consistent rains in one visit.  There was local flooding by nearby towns' streets, creeks and underpasses, but we were unaffected. 
 Our first fish of the season was actually a gift, from a couple that was on their last day and donated their bait as well.  The fish was a beautiful white bass pictured below.  The size was perfect for an impromtu Catch of the Day meal, with my on hand ingredients of fresh lemon, green onions, garlic and some staples; olive oil, butter and truffle oil.  With a hot oven, I open roasted the bass, which I personally dressed, at 400 degrees for 15 minutes, then baked at 350*F for an additional 15 minutes, until it flaked with a fork and had some good carmelization on the exterior, about 30 minutes  total. I like to go a little long on our fish, because we prefer the meat a bit more firm than the suggested temperature for doneness would have it.  
I served the fish with a simple packaged Cheddar Broccoli Rice blend and a fresh green salad.  If you haven't gotten a chance to do so, having a Catch of the Day meal is the way to go. It's an amazing way to start off a little R&R, at your favorite camping, fishing or refuge destination. It's good to get a little messy sometimes, live a little!  Get out there and kick some BASS!  



















Saturday, March 7, 2020

Best .Oatmeal .Cookie. Ever.

This is one of my most cherished recipes. I created it in 2012. The book in which it was written, was a gift from my sister Brenda, meant  to house such treasures of this very caliber.  Sometimes, we are afraid to step outside of our comfort zone and open our vulnerabilities to the world, especially when dealing with cooking and what our personal idea of what is "good" really is.  This is one such time, but since I am not yet global per se, I feel the best way to obtain such status, would be to let the world in on one of my best kept secrets.
This recipe was misplaced in my sea of culinary journals and sketches for years.  I ran across it this past summer, luckily because my family had inquired about it for as long as it was missing.  I was advised to keep it to myself, but here we go....
Be advised, this cookie is dangerous. One bite will lead to another, then another, and more. Before you know it, you will be in 3 cookies deep and wondering how the heck you got there. You will bade for time, until you may shamelessly have another.  You will want to give out some as gifts, freeze some, anything to feel better about becoming a cookie monster. Try this recipe if you dare.  I will leave this recipe on my website for a total of 23 days. Why 23? One of my lucky numbers is 23. After the specified time, it will be removed promptly, to return to my personal recipe file, to only be baked by me alone.  I would take advantage of this opportunity if I were you.  Feel free to leave your feedback in the comments section at the bottom of this post. For more exciting and informative  content delivered right to your mailbox, enter your email address and hit the submit button at the top of the desktop version. I'd love to have you join me!

Recipe:
3 c. quick cooking oats
1 c. rice flour
1 1/3 c. cake flour
1/2 tsp. kosher salt
1 tsp. baking soda
1 c. butter, softened, unsalted
1 large egg
2 c. granulated sugar
1/4 c. unsulphured molasses
1 tsp. vanilla extract

Instructions:
Preheat oven to 350*F.
Mix dry ingredients together well in one bowl and in another, cream together butter, egg, molasses, sugar and vanilla.
Incorporate wet ingredients into dry  gradually, in a folding fashion, until evenly blended.
Drop by heaping teaspoons or roll into balls about 1' in diameter and place on a well greased cookie sheet.
Bake until golden, about 13 minutes. For a softer cookie, cut cooking time down to 11 minutes.
Let cool slightly before transferring to wire rack, then cookie vessel.
Makes about 5 1/2 dozen, depending on size.



Wednesday, November 20, 2019

That's Just 'Souper', Creamy Roasted Pumpkin Sage Soup for the Soul

It's Fall and the weather is finally starting to realize it.  This summer past has been a scorcher, the hottest on record as a matter of fact.  The leaves have long reflected change, partly because of the drought, their colors mottled with striations of yellows, limes and browns.  They present crunchy underfoot, falling in the day's cool sunlight, their last hoorah!  Fall, sweet Fall, welcome. You bring my birthday, and the things I love most about the seasons; chilly crisp air, sweet, warming baking smells and spices...my favorite time of year.  Better late than never, am I right? 

A friend inquired about what I could do with a pumpkin, dropped during decorating, but viable. She utilized the seeds inside by roasting and seasoning.  The following recipe is what I did with the pumpkin meat, after roasting it off for approximately 40 minutes, drizzled with olive oil and lightly sprinkled with kosher salt. My friend was pleased with results and so was my family of tasters.  I served this with everything bagels, toasted and smeared with some Plant Butter, Coconut, it's delicious. I've also tried the Almond Plant Butter and it's Ahhhmazing too! Bettertarian by design.
.
The following recipe will help kick Autumn into full swing. Unlike some of the traditional Pumpkin soups, this one isn't the type to stick to your spoon like ice cream, it is a thinner, broth based soup with a small amount of milk.  Of course you can adjust as desired, by adding less broth or milk, but I find this way most pleasing.  The thicker ones are to me like baby food from the jar, delicious I'm sure, but just not my favorite. Alas, you can decide for yourself and enjoy the delicious results.


Recipe:
4 cups Roasted Pumpkin*
5 cups chicken or veggie stock
3 tbsp. yellow onion, diced
2 tbs. Vermont cultured butter or other butter, plant or animal based
2/3 c. milk, I used 2%
1 1/2 to 2 tbs. Extra Virgin Olive Oil
5 Sage leaves
SPST (Salt and Pepper to Suit Taste)
Immersion Blender, optional but Optimal

In a medium heavy bottomed saucepan, heat to medium high and drizzle with olive oil.
Add butter, then onions and cook until translucent and fragrant, stirring often, about 3 minutes.
Add stock and pumpkin and use immersion blender to combine and smooth.
If you don't have one, you can press the pumpkin through a sieve before adding to pot and that will aid in creating a creamy, but not thick texture.
Check Seasonings and SPST.
Reduce heat to medium and simmer for several minutes.
Stir in chiffonade of Sage.
Remove from heat and stir in milk.
Place back on burner and simmer for several more minutes, taking care not to let boil.
Serve with toast, crackers or everything bagels.  Great as is.
Serves 6 to 8.

*Note:  I used the regular carving type pumpkin for this recipe, the sugar pumpkin or 'pie pumpkin' featured above is for decoration and other uses, including but not limited to pies, baking vessels, serving bowls, etc...




Tuesday, October 29, 2013

Denese's Eggplant Lasagna, Gluten Free!!!



This recipe was a complete joy to create and quite easy to execute.  There is no pasta in this lasagna, nor is there any ricotta or cottage cheese for the filling.  Rather, I pureed some steamed cauliflower and flavored it with some Parmesan cheese, fresh basil, garlic and olive oil to shave off a gaggle of calories and fat, without compromising the flavor.  The end result is a wonderful, creamy, delicious and more nutritious vegetarian meal, loaded with Vitamins B6 and C, plus Calcium, Magnesium and Iron.  My 6 year old Bronwyn LOVED it!!  The rest of the family received the dish well including my sisters Hollie and Gayle. No one  missed the cheese filling and that to me speaks volumes for a meatless and less cheese version of anything.   I will definitely be making this recipe again soon for an upcoming family affair!
Recipe:
About 1 1/2 lbs. eggplant, cut into 1/4 inch slices crosswise
16 oz. of your favorite spaghetti sauce, homemade or store bought
1 lb. cauliflower, steamed
2 tbsp. milk
2 eggs, slightly beaten
16 fresh basil leaves, 8 whole and  8 torn
1 clove garlic, pressed or finely minced
1 c. freshly grated Parmesan cheese, divided, plus more for garnish
8 oz. whole mozzarella, sliced
olive oil for drizzling
SPST
Preheat  oven to 400 degrees.  Brush eggplant slices on both sides with olive oil and roast for 15 minutes. Reduce heat to 375*F after removing eggplant.
Meanwhile steam cauliflower and drain.
Place in large bowl and add milk, 1/2 c. Parmesan cheese, 8 torn basil leaves and garlic.  Drizzle in a little olive oil and add cheese.  Temper the eggs and fold in.  SPST
In a square baking dish, ladle about 8 oz. of sauce into bottom of dish and spread it evenly.
Place half the eggplant in atop sauce.
Sprinkle about 2 tbsp. grated Parmesan atop eggplant and half of the mozzarella slices
Add cauliflower filling and spread gingerly over eggplant.
Add remaining sauce.
Repeat eggplant layer and remaining cheeses. .
Add remaining whole basil.
Cover tightly with foil and bake until bubbly and the filling is set, about 25-30 minutes.
Let stand for about 20 minutes before cutting.  Garnish with Parmesan if desired.
Serves 4-6.