Wednesday, August 31, 2011

Country Pear Tart

Anjou Pear (My tot's favorite & what I used!)
I think a lot of people's fears this past weekend of "Irene", beside the actual hurricane damage were, like mine of spoiled food from electricity outages from the storm. In our household, we did not go overboard on perishables, living off the few fresh items we had just in case. And we had the one "emergency frozen people" stored in our freezer. If we did have a power outage, food-wise we would not have thrown out much. But we were blessed & kept our power & health. I am thankful, very thankful. There were 4 overly ride, large pears crying to be used though & I answered them! This country tart is delicious. I made my own crust but it is just as good with a pre-made one. What makes it in my opinion is the candied ginger. If you have not used candied ginger for baking, do! It's a perfect addition to take something from yummy to amazing!

Somehow, with one of the power surges we did have, I lost any photos I took. Please for give me! I will make this again very soon & post pictures. But sometimes, your imagination is better than a picture ;) Enjoy & take care!!! 


Country Pear Tart
Adapted eons ago from a Betty Crocker Recipe

  • Pre-made, Refrigerated Pie Crust or your own
Filling

  • 3 cups thinly sliced peeled pears
  • 1 TBSp Lemon juice
  • 1/3 cup sugar
  • 2 TBSp AP flour
  • 1/4 tsp ginger
Topping

  • 1/4 cup all-AP flour
  • 1/4 cup firmly packed brown sugar
  • 2 TBSp butter
  • 1tsp milk
  • 1TBSp sugar 
  • 2 TBSP candied Ginger, chopped
  • 2 TBSp sliced almonds


Egg Wash to brush crust~ egg & water

Pre-heat oven to 425°. Prep a pie baking dish or tart pan.
Place the round crust on the pie dish allowing the sides of the circular dough to lightly “flop” around the sides of the pie dish.

In large bowl, combine all filling ingredients & toss to coat. Spoon filling flatly onto crust.

In small bowl, combine 1/4 cup flour, brown sugar & butter~ mix well. Sprinkle mixture over filling. Take “flopped sides” & fold these edges of the crust over the filling, creating a “pleated look” by hand (with your pointer & middle fingers) of the crust to fit & leaving about 5 to 6 inches in center uncovered. Brush crust with egg wash & then sprinkle with 1 TBSp sugar.

Bake at 425°F. for 10 minutes. Reduce oven temperature to 350°F. Sprinkle candied ginger & almonds over filling. Bake at 350°F. for an additional 20 to 30 minutes or until edges are deep golden brown and fruit is tender.

Immediately loosen tart sides with a spatula & place on wire rack. Cool 30 minutes. Serve warm or cool.

<3 Lishie

Saturday, August 27, 2011

"Hurricane" Honey~Banana Bread

I've lived through too many tropical storms & hurricanes growing up in Florida. I don't enjoy them, in the least bit. Nature truly terrifies me, because its so unpredictable. We have our hurricane stash of good, canned foods, baby needs, boxed milk & water. I am pretty sure the electricity will go out too so along with the flashlights & candles one more preparation we did not do was go overboard on perishables. We have enough fresh milk, fruit & veg for a couple of days. And I am trying to use up our eggs, etc.  So with what we have, I made this bread. 


I actually just threw it together with no recipe. I've been baking for so long I did not even think about it... started with the overly ripe bananas & went from there. The only thing I knew after I started was that I wanted honey in there because I'd recently read someone's blog & saw that as a banana bread ingredient & thought ohhhhhhhh. I can't remember who's blog though because If I had, I would have made her exact recipe.


But I think this is the best banana bread I have ever made. And it is quick & easy, hopefully "Irene" will be too! Off to sculpt with Play-Doh or have a hall Bowling match with my tot. Stay safe everyone!


"Hurricane" Honey~Banana Bread

  • 1 cup AP Flour
  • 1 tsp Baking Soda
  • 1/4 tsp Salt
  • 3 large RIPE Bananas
  • 1 stick of Butter (softened completely)
  • 2 Eggs, room temperature
  • 1/2 cup Dark Brown Sugar
  • 1/4 cup Honey
  • 1 tsp Vanilla
  • 3/4 Walnuts, chopped
  • 1 TBSp Sugar

Preheat oven to 350 degees & prep/grease a Bread pan.


Mix the flour, baking soda & salt in a small bowl, set aside. In a large bowl, mash together the bananas with a fork or potato masher. Add the butter & mix. Add the dark brown sugar & honey, then mix until combined. Add the eggs (pre-whisked together) & the vanilla & mix everything well. Fold in the flour mixture well, then the walnuts. Pour into prepared bread pan. Sprinkle the granulated sugar on top.


Bake on 350 degrees for 60 minutes or until a toothpick comes out clean/dry.
<3 Lishie

Friday, August 26, 2011

Chocolate Chip Kettlecorn Treats!

We are hankering down for Hurricane Irene here in the Northeast... I mean really, did the 'canes miss me so much they had to follow me from home (Florida)?! Wish I could feed this lion of a storm & turn it into a lamb... but I can't! Instead, I am busy prepping for the 'cane & making snacks that are non-refrigerated in case we lose power. Northeasterners... get those survival kits ready!


***This is not a complete list 
~  Just food for Thought!***

  1. Full Gas Tank
  2. Cash (credit card machines won't work)
  3. Canned Goods
  4. Non-electric Can Opener
  5. Bottled Water
  6. Boxed Milk
  7. Snacks
  8. Fill your tubs! (for boiling water or wash-up water)
  9. Batteries
  10. Radio
  11. Candles
  12. Baby Wipes! for you~ even if you do not have a baby!
  13. Prescriptions
  14. OTC drugs (aspirin/acetaminephin/ibuprofen)
  15. Baby needs (diapers/wipes/formula)
  16. A little Stash of inside busy stuff for your child (crafts, a new coloring book, etc.)
  17. Pet needs
  18. Bolt down/bring in outdoor stuff including potted plants
  19. Do NOT leave any pets outside 

OK, on to a snack I made... Thanks to my friend Rose, we've had a yummy supply of Popcorn Indiana  Kettlecorn ... yum... So I got the idea to make these "Treats" with the kettlecorn. Growing up, one elderly neighbor always made popcorn balls for Halloween & she, God rest her soul, was my inspiration. 
Stay safe everyone!!!!


Chocolate Chip Kettlecorn Treats

  • 1/4 cup Butter (1/2 Stick)
  • 6 cups Mini-Marshmallows (1 bag)
  • 6 cups kettlecorn
  • 1 cup Chocolate Chips (I used mini-morsels)

In a good-sized glass bowl, melt the butter in the microwave. Add the marshmallows into the bowl with the melted butter & mix until they are covered. Microwave the marshmallows at 30 second intervals, taking the bowl out & mixing after each 30 seconds until the marshmallows are fully melted. Add in the kettlecorn & then the chips & mix well! Make sure all is blended. Spoon into a greased pan & allow to cool. Cut into servings. Enjoy!


You all stay safe!!!
<3 Lishie

Tuesday, August 23, 2011

Cinnamon-Sugar Knots

I love cinnamon. So much so, that sometimes I think I inhale way too much. Can it be? I don't think so. But the scent is so alluring & the taste... utterly yummy. We went to the mall this past weekend (something that rarely happens) but every time, the smell of Auntie Ann's Pretzels... Mmmmmm... it hits me &.I.need.to.have a cinnamon-sugar one. OK, need is a strong word but I do always get one!


Besides the instant gratification of that sweet, spice, the scent also brings me back. The very first thing I baked in 7th Grade Home Ec were these Cinnamon-Sugar Knots. And it was momentous. As we are all at the beginning of the school year, I hope teachers realize the impact they can have on their students! Mrs. Steadman apparently left a great, lasting impression! The first day of class, we all sat down at the tables-that-were-also-desks with our index cards we were asked to buy as school supplies (for recipes, naturally). We all thought, "hmmm, wonder when we'll get to cook? No way it'll be the first day." AND, lo & behold, Mrs. S. had us break into 4 groups, one per kitchennette... And we made these Cinnamon-Sugar Knots:


Cinnamon-Sugar Knots

  • 1/2 stick unsalted Butter
  • 1/2 cup Sugar
  • 1 tsp Cinnamon
  • 1 canister Pillsbury Crescent Rolls


Preheat oven to 375 degrees (same as on roll canister)

Melt the butter. Back in Home Ec, we did it old school- on the stove, in a pan. But now, I'd nuke it!

Mix the sugar & cinnamon in a small bowl.

Pop open the canister of crescent rolls (Fun in & of itself!) Take off the "Box Top For Education" to donate!!! (If you need a place- send them to ME, please!)
1) Divide them into the demarcated 8 rolls. Take one in between your palms & roll it into a snake-form. Then "tie" it into a knot shape!

2) Dip the knot into the melted, cooled butter... 
3) Then immerse it into the cinnamon-sugar mix. 
4) Place on a baking sheet. Repeat with the 7 other delineated dough triangles.

Bake for 10-12 minutes or until they are golden brown on top.

This one, little, easy peasy recipe did wonders! It was FUN, delicious, EASY, interactive, had a bit of a cooking lesson & that scent... ahhh~ Mrs. Steadman was brilliant! Plus this was just the beginning...

<3 Lishie

P.S.~ These are great for a small, home bridal shower... "tying the knot".

Saturday, August 20, 2011

Squash Chips & more...

So, my friend Nicole gifted me with a 4 & 1/2 foot uber squash she & her hubby grew in their garden! This veg was enormous!!! (See picture at left). I say "was" because I have put this freshness to great use this past week. 



I've made Squash cakes (See my potato pancakes- just SUB squash for potato :) ) I've also made Squash quiche (see zucchini quiche & sub squash for zucchini). And the no fail, quick bread... (see zucchini bread & sub squash for zucchini). But lo & behold, I still have... yes, you guessed it, SQUASH.  

You have seen them in the grocery store- veggie chips. They are so different & delicious & expensive at times! Make your own!!! It's easy.... So I went to town slicing thin strips with my mandoline & made these Squash Chips. They are delicious! But eat them fresh! The crunch will leave them quickly.  




Squash Chips
  • 2 Medium Summer Squash
  • Olive Oil Cooking Spray
  • Sea Salt

Preheat oven to 200 degrees.
Clean, peel & slice the squash very thin. I used a mandoline to make the perfect thinness but you can use a paring knife, carefully. 

Spray baking sheet with cooking spray & place single slices of the squash all along the baking surface. Spray the squash slices with the cooking spray then sprinkle the sea salt over them. Bake for 1 hour or until the slices are dry & crispy.



<3 Lishie 
P.S.- Don't be surprised if one more Squash-errific post comes to be! :)

Thursday, August 18, 2011

Exciting!!! ~ PARENT GUIDE NEWS Magazine Listing ~


Look closely at this list of desserts on the PARENT GUIDE NEWS website & you'll see on their RECIPES page not 1, but 4 DeLish original recipes!!!
I'm honored & ecstatic!!! Two things I LOVE ~ Being a parent to Gabriel & cooking/baking. This is very exciting for me!

PARENT GUIDE NEWS Magazine has great articles & Giveaways.  I love visiting their FB page.

Check out PARENT GUIDE NEWS' Facebook page  & tell them <3 Lishie from DeLish sent you! 


I may have a GIVEAWAY of my own VERY soon!!! <3 <3 <3

Wednesday, August 17, 2011

Lasagna with Roasted Red Pepper Meat Sauce

Sunday went as planned, Church, then some shopping chores including the supermarket & home to food prep for the whole week & cook Sunday night dinner. I'm exhausted just typing all that. Sure weekends are suppose to be for resting, ha! What is that?!? Being a full-time working mom, I have to get chores done on the weekend & in order to get food on the table by 5/5:30, prep, prep, prepSo the prep begins with a meal plan as I writing my grocery list. I try to reuse ingredients at least twice... sauce & cheese on Sunday, then use some another day... etc. Then shop... get home & organize the food... clean the fruits & veg... And while making Sunday dinner, put together another for at least one other day. This would be that meal. 

Lasagna with Roasted Red Pepper Meat Sauce
  • 1 TBSp Olive Oil
  • 1 lb ground beef
  • 1 small Onion, chopped
  • 3 cups Roasted Red Pepper Sauce
  • 1 & 1/2 cups sauce
  • 15 oz. Ricotta Cheese
  • 1 egg, whisked
  • 1 tsp dried Basil
  • 1 package of OVEN-ready Lasagna Noodles 
  • 3 & 1/2 cups shredded Italian Cheese mix  (provolone/mozzarella/asiago/parmesan/ romano)
  • Before
  • Grated Parmesan
  • 1 TBSp fresh Basil

Prep: Spray a 13"x9"x2" baking pan & set it aside. In a large sauce pan, saute the onion in the olive oil & add the meat. Cook until browned, then drain the mixture of all liquid. Stir in both sauces & the dry basil. 

In a small bowl, combine the ricotta, egg & fresh basil. 

After

Putting it all together:
1.
Take the prepped baking pan & spread 1 cup of the meat sauce along the bottom. 
2.
Place 3 pieces of uncooked lasagna over the sauce, being careful not to overlap at all (they will expand!). Spread 1/3 of the cheese mixture evenly over the noodles. Spread 1 cup of meat sauce over the ricotta, then top the sauce with 1 cup shredded cheese...
3.

Place 3 pieces of uncooked lasagna over the sauce, being careful not to overlap at all. Spread 1/3 of the cheese mixture evenly over the noodles. Spread 1 cup of meat sauce over the ricotta, then top the sauce with 1 cup shredded cheese...
4.
Place 3 pieces of uncooked lasagna over the sauce, being careful not to overlap at all Spread 1/3 of the cheese mixture evenly over the noodles. Spread 1 cup of meat sauce over the ricotta, then top the sauce with 1 cup shredded cheese...
5.
Place the LAST 3 slices of uncooked lasagna noodles on top. Spread the remaining 1/2 cup of meat sauce over the top of these noodles. Sprinkle with remaining 1/2 cup of shredded cheese & some parmesan. Top with fresh basil.
6.
*If prepping for another day, tightly cover the pan in plastic wrap & refrigerate.

Once ready to bake, preheat oven to 350 degrees F. <<< This direction is for my hubby ;) ~ Remove Plastic Wrap>>> 

Cover with aluminum foil & bake for 30 minutes. Take off the foil & bake for another 20-30 minutes, until the cheese is hot & bubbly.


For a Sunday night dinner, I won't use the "Oven Ready" Lasagna pizza because it does not taste fresh enough for me. But, for a prepared meal that will sit in the refrigerator for a weekday I will. I've found that is the best method for this oven ready pasta noodle variety. Why? Well, the pasta absorbs the moisture over night from the sauce. YUM! 

<3 Lishie

Monday, August 15, 2011

Sauce & Mini-Cheesy Meatballs

Sundays are always hectic & this past one was pret-ty busy! Between church & some chores including the market, time slipped though my hands. I had promised pasta, sauce & meatballs, only to get home around 4pm-ish. Uh oh. Well, well there's a will, there's a way... I ended up making sauce with mini-meatballs (as opposed to my gigantic, "normal" ones) & prepared a dinner for Monday (work begins to be extremely hectic this week), as well as some normal week prep within an hour! How? I twitched my nose, of course! Well really, this is how:

Sauce & Mini-Cheesy Meatballs
Prep the sauce first...
Sauce:
  • 1 TBsp olive oil
  • 1 small onion, chopped & diced very small
  • 1 clove garlic, kept whole, smashed
  • 1 TBsp tomato paste
  • 1 teaspoon dried basil
  • 2 large cans tomato sauce
  • S & P
  • 1 bay leaf (take out at end)
  • Fresh Basil
Heat olive oil on medium & add the onions. Saute until they are translucent but not browned. Add in the garlic for a moment, stir. Incorporate the tomato paste into the onion garlic mixture & cook for another minute. Add in the basil & oregano, stir. Change the burner heat to low. Add in the bay leaf & tomato sauce... Stir in the sugar. Allow sauce to simmer on low while you prep the meatballs...

Mini-Meatballs:
  • 1 lb ground beef
  • 1/4 cup bread crumbs
  • 1/2 cup shredded Italian cheese mix (provolone/mozzarella/asiago/parmesan/ romano)
  • 1 clove minced garlic 
  • 2 TBSp fresh Basil, chiffonade
  • 1 egg
  • 1/2 cup AP Flour
  • 2-3 TBSp olive oil
Place the ground beef in a large bowl. add the next 6 ingredients onto the top of the beef, ending with the egg. Using your hands, gently fold all of the ingredients into the beef, combining them but not overly mixing them. Shape into 24 tiny  round mounds.

In a saute pan, heat the oil on medium-high.

On a separate plate, place the flour for dipping. Using tongs, dip each meatball into the flour, gently tapping off the excess (flour). Place as many into the heated pan as you can. Now watch the meatballs carefully- do not let them brown too much or burn... roll each around to make sure they equally brown on all sides. This technique "seals" the meatballs together, keeps them intact once they hit the sauce & allows for a delicious, juicy interior!

After the first meatballs are "sealed", add them into the simmering sauce, covering them in it.  Once all the meatballs are in the sauce simmering away, stir. Then allow your sauce to simmer for an hour, stirring every 15 minutes.

Make your favorite pasta & enjoy!!!! 

<3 Lishie

Friday, August 12, 2011

Linda McCartney’s Veggie Burgers

I was a vegetarian for years. It was not very hard for me since I love so many veggies & veggie products. I had to stop because my body wasn't absorbing iron well from veggies or supplements. My sister is still a Vegetarian & I am constantly cooking up things for her to have when she's visiting that taste delicious & are fulfilling. One thing I continue to make for myself are veggie burgers. YUM. 

I've always loved Paul McCartney & I'd gush about his relationship to his first wife, Linda. They were married for 30+ years before she passed away. They spent almost every night together that entire time, cooked meals as a family, etc. And they, as well as their children, were/are vegetarians. I got the most amazing chance to meet Linda McCartney when she published  her first cookbook, 
Linda McCartney's Home Cooking (9781559701600) & my friend worked for ABC (Linda promoted her book on Regis & Kathy Lee). Linda was as sweet & humble as pie. I adored her. I was so fortunate because she passed away only a couple of years later, way too young, from cancer. What an inspiration to me. Thank you, Linda...

This is 


adapted from Linda McCartney's Home Cooking:


Linda McCartney’s Veggie Burgers 

Makes 8-10

  • 4 TBSp olive oil
  • 2 onions, finely chopped
  • 4 cloves garlic, finely chopped
  • 2 tsp cumin
  • 1 cup cooked cannellini beans
  • ½ cup cooked lentils
  • ½ cup cooked small red beans
  • ½ cup grated carrot
  • ½ cup grated zucchini
  • 4 TBSp chopped parsley
  • 2-2 ½ cups fresh bread crumbs
  • 2 eggs
  • ½ tsp chili powder
  • S & P
Saute onion and garlic in oil until soft & opaque. Add cumin.
Remove from heat. Stir in beans and grated veggies & mash together to combine.
Add the remaining ingredients & mix well.
Shape into patties. Chill if mixture is too sticky... 
GRILL or Pan-fry in olive oil.

*Lishie tip- to get beautifully rounded patties? Use a large biscuit cutter or a burger pattie shaper!
<3 Lishie

Thursday, August 11, 2011

Roasted Red Pepper Hummus


Roasted Red Pepper Hummus
  • 2 cups canned chick peas, drained  
~Or~
  • 2 cups fresh, soaked chick peas

  • 1/2 cup roasted red pepper, pureed (see here)
  • Juice & Zest of 2 Lemons
  • 3 cloves garlic
  • Kosher Salt
  • Pinch of Sweet Paprika

Place everything into the Food Processor & combine until the texture you like. 

Pita Chips

  • Bag of Pita Bread (I get plain, white)
  • Olive Oil, to coat
  • *Seasoning (You could use anything!) I use Sea Salt

Pre-heat oven to 400 degrees. Cut each pita in half & then into 8 wedges. Arrange the pita wedges on a large baking sheet. Pour olive oil over the pita triangle piecess. Toss and spread out the wedges, not overlapping. Sprinkle Sea Salt (or whatever seasoning). Bake for 8 to 12 minutes, or until toasted and golden in color.


I've said it before I LOVE hummus... And I LOVE bell peppers. Well put them together... sigh. This makes or such a delicious tv snack. Or for a tiny lunch... or spread it on a sandwich instead of mayo. YUM.


<3 Lishie

Wednesday, August 10, 2011

Spanish Roasted Red Pepper Sauce

If you have a lot of peppers from your garden, this is a great, refreshing sauce to make with pasta. It's delicious & fragrant & puts the veg to good use while maintaining the vibrant taste. 


Do not let the heavy cream worry you- go ahead & switch it out for a light alternative, it simply gives the sauce a smoother texture.


Top your favorite pasta with it, a little grated asiago... You are good to go!


Spanish Roasted Red Pepper Sauce

  • 5 red peppers
  • 3 medium tomatoes or 14 oz tomato sauce
  • 1 small Onion, diced
  • Olive Oil
  • 3 TBSp Heavy Cream
  • S & P

Place the red peppers & the tomatoes on a baking sheet & sprinkle with olive oil. Roast them under the broiler until they are blackened, roasted. Allow to cool.


Transfer the veg to the food processor & puree with a little more olive oil.


Meanwhile, saute the onion is a sauce pan on medium-high. Add the pureed mixture & stir. When the sauce is nearly heated through, add the cream. Add S & P to taste.

<3 Lishie

Thursday, August 4, 2011

Strawberry Bread

Lishie's Strawberry Bread 

  • 3 cups AP Flour
  • 1 tsp Baking Soda
  • 1 TBSp cinnamon
  • 1 tsp salt
  • 4 Large Eggs (room temp.)
  • 1&1/2 cup sugar
  • 1 cup Vegetable Oil (I use Canola)
  • 2 cups Fresh Strawberries, hulled & sliced
  • 1&1/4 cups Peacan, toasted & Chopped

Preheat oven to 325 degrees. Grease & flour 2 9X5" Loaf Pans. Sift the flour, baking soda, cinnamon, & salt in a large bowl. Whisk the eggs, sugar & oil in a medium bow. 

Make a well in the center of the flour mixture. Add the egg mixture to the well & stir until well-blended. Stir in the strawberries & the pecans. Scrape the batter into the prepared pans & bake (on the center rack) until a toothpick inserted in the center of the loaves comes out clean, about 50-60 minutes. Cool in pans 10 mins, then on racks for 60 minutes.  

Nothing says summer like fresh, juicy, sweet smelling strawberries. I could get sick on eating tons of them. You know- the "good" sick? So much better than potato chip or cookie sick. This is a scrumptious recipe when you have an abundance of berries. The house will be overwhelmed with the gorgeous smell of... summer. Sigh.

<3 Lishie

Live. Love. Cupcakes. Megan. "Q & A"

Recently, my friend Megan has begun a "Q & A" series on her cupcake blog: Live. Love. Cupcakes. 

She very, very sweetly featured DeLish first! I was so curious to find out more about Megan's passion for cupcakes that I decided to feature her in a "Q & A" of my own. Take a visit to Megan's site & see her BEAUTIFUL cupcakes! She truly does live & love cupcakes!
Recent Live. Love. Cupcakes. creation!
1. What inspired you to start your cupcake blog? 

Last summer at a friend's bbq, a friend of hers was raving about my cupcakes and gave me that push to start my own "business". Not knowing which direction it would go, I started to blog about it :)
2. What is your favorite cupcake that you make? 

Hands down, chocolate cupcake with peanut butter buttercream

3. Do you prefer to cook or bake? 

BAKE, I am not very good at cooking.

4. What is your favorite summer cupcakes to make? 
Light and refreshing cupcakes...like my Lemonade or Strawberry Lemonade cupcakes

5. Who or what inspired your love for baking? 
My mom is a really awesome baker, and always watching her inspired me to do the same for my children.

6. Where do you get your inspiration from? (other blogs, cookbooks, etc.) 
I first got the itch to make cupcakes from scratch from both the cookbook, "Cupcakes!" and  Our Best Bites, love that site!

7. Do you follow recipes exactly, or adapt them to your own cooking style? Why? 
Since I started my own "business" (I use that term loosely haha), I wanted every single recipe to be my own. So I guess it is as giant adaptation of multiple recipes. I did a lot of trial and error, and in the end made a different combination or what worked and what aspects I liked about cupcake recipes and came up with my own. For now my selection is still limited as I work on expanding my recipes!

8. What are your favorite food blogs to follow? 
I am food blog obsessed haha
And of course,
DeLish


<3 Lishie