My sourdough cheese pancakes with peach compote, maple syrup, and whipped cream. Blend a cup of sourdough starter, a cup of cottage cheese, two eggs, 1/2 t baking powder, cinnamon, and vanilla (I use my ninja). Melt butter in nonstick pan over medium heat. Cook pancakes as normal, flipping when bubbles appear in the batter. Meanwhile cook cut up peaches with butter and cinnamon over low heat until softened. #homemade #peaches #peach #pancakes #sourdough #cottagecheese #latkes #breakfast #sweetbreakfast #brunch #kidfood #recipe #instarecipe #marlaswoffer
A photo posted by Marla Swoffer (@marlaswoffer) on
How I concocted last weekend’s Turkey Spinach Artichoke Chowder - definitely a rough draft (speaking as a writer), but it was delicious (husband raved) and I will be making a final version the next time I have turkey gravy (may be a while):
I wasn’t paying attention to amounts (I rarely do), but the base of this soup was leftover turkey gravy (from Christmas dinner) and chicken broth.
I made the meatballs out of ground turkey, frozen chopped spinach (defrosted in the microwave), parmesan (the canned stuff, I admit it), garlic powder, onion powder, salt, pepper, and - here’s the weird part - cream cheese. Next time I would soften the cream cheese and thoroughly mix it with the seasonings before adding it to the meat, but this time I got away with putting it in the mixture in random chunks (I tried to distribute evenly) and letting them melt into the soup.
So basically, I brought the base (gravy/broth) to a boil, added in roasted red potatoes I had frozen (you could use fresh, but just cook longer), reboiled, lowered to simmering, and added the meatballs (making them as I went - plop, plop, plop).
Then I added some quartered (or maybe it was halved) canned artichoke hearts (that I had frozen, but I don’t think that matters).
After ten minutes or so, I thickened it by adding potato starch and sour cream (next time I will dissolve the potato starch into the sour cream - or a cupful of soup - to avoid glops).
Cooked for another five minutes and it was done.
A long while ago, although perhaps not quite as far back as ancient Greece (despite the title), I discovered a unique dip recipe on food.com. I made it, tweaked it to my taste/texture preferences, and brought it to a party. It got so many compliments that I started to taking it to all the parties. And when I say parties, I mean church potlucks, moms night outs, baby showers, etc. Despite being an introvert, I am, as it turns out, a total partier, in the best sense of the word. I love food and I like people. Sometimes. The people always want to know WHAT IS IN THIS DIP? Before trying it, they are wary of the bright yellow color ("Is it French's mustard?" Heck no, but that has its place, like on a hot dog). I tell them the key ingredients and they either eagerly take the plunge or move right along. Once they've tasted it, they want the full recipe for this magical concoction that sweeps you away to the terrace of a villa overlooking the serene, sparkling Mediterranean sea, with all those pretty, deep blue-domed white buildings and pastel cottages decorating the coastline.
Curry Garlic Feta Dip
4 oz feta cheese
4 oz cottage cheese
4 oz cream cheese
1/4 C sour cream
1/4 C mayonnaise
2 garlic cloves
1 t yellow curry powder
1/2 t dried dill weed
1/4 t dried oregano (optional)
1/8 t ground black pepper (optional)
Blend all ingredients in a food processor (I like the Ninja) or blender until smooth. Taste and see if it needs any more curry or dill. Chill in the refrigerator for several hours. Serve with crackers, veggies, sweet potato fritters (that was an accidental discovery at a party - love it when two potluck dishes find each other and fall in love!), whatever you like...
I'm not much of a breakfast person, unless it's savory (eggs, bacon, etc.), but as a child, one of my favorite treats was going to my grandparents' house and having my Jewish grandpa make his famous cottage cheese pancakes. I still remember the ritual of my grandma getting out my vinyl Mickey Mouse bib, him mixing jam with sour cream (topping), and setting a plate of heaven in front of me. I've recreated his recipe many times over, but recently having discovered the goodness of gluten-free flour as well as my new favorite tool - the Ninja (blender) - I've been experimenting again. The other day I came up with what I think (and the rest of the family agrees) is the best recipe yet, so enjoy...
2 cups cottage cheese (small curd, 4%)
1/2 cup gluten-free flour (tapioca, potato, rice blend)
1/2 cup almond meal (from Trader Joe's)
1 T baking powder
vanilla extract, to taste
coconut oil (for frying)
1. Put all ingredients in your blender and whizz. Adjust amounts of flour (they're approximate) to get a thick, moist, pourable consistency.
2. Cook by the heaping tablespoon over medium heat with a tablespoon of oil per batch (I used a non-stick pan, so I reduced the oil and the heat with each batch).
In an effort to cut back on carbs - especially refined grains - I am trying to find tasty, workable substitutes for crackers, chips, basically anything crunchy or doughy (just typing that gives me cravings). Arriving home from homeschool park day around 3pm, my snack brain turned on and I started thinking out of the (bread) box as I contemplated my options, not wanting to repeat anything I had already eaten today, which meant no eggs, cheese, nuts, or fruit.
When I went to the pantry to get a bottle of apple cider vinegar (for mixing with garlic olive oil to dip carrots), I noticed a can of skipjack tuna from Trader Joe's. I always buy the wild albacore tuna from Costco, but something about that name just made me want to try it, even though it's chunk light. I knew that I still wanted protein, and near the can of tuna was a jar of sliced dill pickles (also from TJ's) - the kind I usually chop and put in tuna salad.
It occurred to me that the pickles were the right shape for rolling, and then I realized that other tuna salad mix-ins could also work, like pickled jalapeno peppers and pepperoncini. So I mixed the tuna with a little mayo (just enough to moisten it), and voila, inside out tuna rolls! I did add a little chopped onion after the first taste, because you know, onions and pickles...
The only one not pictured is the artichoke heart. It was okay, but it needed something, so I dropped it in the leftover vinaigrette dip from my carrot snack and let it marinate for a few minutes. Then when I topped it with the tuna, it was delightful. My favorite, though, was the stuffed pepperoncini.
I didn't use celery because I had already had that earlier in the day with cream cheese and lox - if you add capers, it's a grown-up version of ants on a log...or you could do dill for termites :)
Another low-carb way I sometimes eat canned tuna is mixed with cottage cheese and salsa. Next time, I'm going to try it with Sriracha mayo on a cucumber slice...mmm...
In the summer, one of my favorite ways to have tomatoes is Pan Am Tomaquet - much simpler than the name sounds, but just as grand tasting. This morning I decided to try a twist on the original. I added a fried egg and slices of tomato. It was delicious.
Egg Tomato Toast
1 garlic clove
1 slice of sourdough bread or French baguette
1. While the bread is toasting, fry an egg (I like mine with the yolk poked - gooey but not runny).
2. When the toast is done, rub the whole surface with a cut garlic clove.
3. Cut a tomato in half - cut one half into slices and set aside momentarily.
4. Press the other half into the toast all over the surface (like you're stamping), so the bread soaks up the juices.
5. Drizzle olive oil over the toast and sprinkle with salt.
6. Top with fried egg and tomato slices. Sprinkle with more salt (I used truffle salt).
Fry one large onion and a pound of chicken in butter w/s&p in cast iron pan. Move to baking pan. Add more butter to pan. Saute garlic, chard, mushrooms, potatoes, 1.5 cups rice, curry powder, garam masala, ginger, garlic powder, s&p, and chopped pickled jalapenos for a few minutes. Add 2 cups chicken broth, bring to a simmer. Simmer with a lid for 10 minutes. Meanwhile, season chicken with all of the above spices. Mix veggie mixture in with chicken and add a cup of water. Cover tightly with foil and bake in oven at 450 for 20 minutes. Top with chopped cashews and broil for 3 minutes or until browned. (maybe you could skip the baking step if you simmered longer with more broth/water? or skip the simmering if you bake longer?). Posting for safe keeping - will post pics next time :)
Concocted a new way to make pork tenderloin - roast in the oven on 475 for about a half hour (still a little pink in the center), then put butter, maple syrup, and morello cherries (with some of the juice) into the pan and broil to finish off cooking. On my plate, I stirred dijon and habanero berry jam into the sauce (I kept it separate for the kids' sake). I served it with mashed potatoes and an invented salad of cucumber, cooked beets, avocado, gorgonzola, and onion, with orange-infused olive oil, cider vinegar, dried dill, and a touch of honey. Salt and pepper on everything. Posting for safe keeping - pictures next time :)
I concocted this vivid green soup in an attempt to use up vegetables that were past their prime, and happily, it resulted in one of my best "cream of" soups to date. The best part was that my kids actually ate it...and were shocked to find out it what was in it! I rewarded them with the shocking pink antithesis to this :)
Creamy Asparagus Spinach Soup
1lb asparagus, tough ends snapped off, cut in 1-inch pieces, tips reserved
4 cups spinach
1 bunch scallions (green onions), chopped4 cups chicken stock4 T butter (divided in 1/2)
1 cup sour cream
2 T lemon juice
4 T butter (divided in half)
1/2 t granulated garlic (or garlic powder)
1/2 t granulated onion (or onion powder)
1. Saute scallions and asparagus pieces (not tips) in 2 T butter over medium heat for 5 minutes.
2. Add chicken stock and turn up heat to high.
3. When it boils, turn down to medium-low, add spinach and seasonings.
4. Simmer until asparagus is tender (about 10 minutes).
5. Turn down heat to low, and using an immersion blender, puree the soup until smooth.
6. Stir in reserved tips, remaining 2 T butter, sour cream, lemon juice, and heat through.
7. Serve with freshly cracked pepper and grated parmesan.
*Disclaimer: amounts are approximate - use less, taste, add more, repeat...
Whenever I bake cupcakes for the kids' birthday parties, my husband always stuffs the inside with extra frosting...well, this time, I was determined to make them so moist, he wouldn't need to do that, and I finally succeeded! Serendipitously, I also perfected my signature frosting :)
1 18oz Box Pillsbury Moist Supreme Strawberry Cake Mix
6oz Strawberry Jell-O (big box)
1/2 cup coconut oil
1/2 cup water
1/4 cup half and half
1/4 cup strawberry jam
8 oz cream cheese, softened
8 oz butter, softened
1-2 cups powdered sugar (to taste)
2 t vanilla
2 T half and half
2-3 drops red food coloring (optional)
1. Preheat oven to 350.
2. In a large bowl, combine all the cupcake ingredients with a mixer until smooth (2-5 minutes).
3. Fill cupcake liners in muffin tin about 3/4 full (I used a 1/4 cup scoop).
4. Bake for 20 minutes or until done.
5. Repeat. You may have batter leftover (I froze it).
6. To make the frosting: combine all ingredients with a mixer until smooth.
7. Just before serving, frost cupcakes.
Optional toppings: sprinkles, shredded coconut, blueberries, morello cherries
*Keep unfrosted cupcakes in an airtight container on the counter - frosted ones should go in the fridge if they are being stored for overnight.
**Disclaimer: I'm not much for measuring, so amounts are approximates - adjust as needed.