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iquid after the first night i saved the dish cooked it less reduced liquid and cooked uncovered to get some of the liquid to cook down that worked oh the penzey s recipe used a shortcut to soaking the beans just in case you want to do it all in one day cover them with water i a large pot and boil for 2 minutes turn off the heat and let stand covered for one hour then drain them onto the results those are some mighty delicious beans i ll definitely make them again in fact i could see making them several times a year for the rest of my life i m highly recommending this recipe smokey spicy black beans with ham serves 8 1 16 oz bag of dried black beans aka turtle beans water for soaking 4 cups chicken stock i used unsalted 3 cloves garlic 1 tbs ground cumin pinch of salt 2 tbs extra virgin olive oil 1 medium yellow onion chopped 1 large green bell pepper chopped 1 jalape ñ o chopped seeds removed 1 tbs distilled white vinegar 2 whole bay leaves 1 1 2 tbs herbes de provence 14 ounces hickory smoked ham chopped 2 3 chipotle peppers in adobo sauce minced sea salt to taste maybe 1 2 teaspoon wash off the black beans and soak them in a large bowl overnight mince the garlic add the cumin and pinch of salt and mince it as much as you can optionally you can make a paste crushing the garlic cumin and salt using a mortar and pestle in a large pot heat the chicken stock soaked beans vinegar bay leaves and herbes de provence while the beans liquid and herbs heat up add the extra virgin olive oil to a large skillet heat it on medium high and a dd the onions bell peppers jalape ñ o and garlic mix saute until the onions and peppers brown some browned transfer them to the pot of beans add the ham chipotles and salt cover and simmer until the beans are tender about 2 hours it s great on top of a bed of white rice but if you don t do rice put the beans in a bowl and enjoy the nutrition facts are just for the beans and ham i didn t add in the rice since you may not or if you did you might use less or more than i would nutrition facts servings 8 0 amount per serving calories 185 daily value total fat 7 g 10 saturated fat 2 g 8 monounsaturated fat 2 g polyunsaturated fat 1 g trans fat 0 g cholesterol 14 mg 5 sodium 411 mg 17 potassium 399 mg 11 total carbohydrate 20 g 7 dietary fiber 6 g 23 sugars 2 g protein 13 g 26 vitamin a 4 vitamin c 29 calcium 2 iron 9 posted by puppymomma at 1 34 pm no comments thursday march 4 2010 irish soda bread irish soda bread is awesome and it s that time of year when the supermarket starts stocking it and the recipes are in every food magazine and website so i m joining the crowd it s hard to believe that up until past week i ve never made it according to irish chef rory o connell in bon appetite s online article both the white and the brown irish soda breads are traditional and butter was not an original ingredient the recipe i read about was made with 50 wheat flour and had butter but not too much and that s nice compromise in my mind the recipe came to my attention in the doctor s office that seems to be when i get inspired to cook looking at the recipes while i wait for my appointment just seeing how my wrist is doing this time i brought along the latest issue of bon appetite there was a fabulous article about andrew mccarthy s the actor search for the irish soda bread of his youth it was a great read and the recipe was a tempting one for me though i had every intention of disgracing andrew mccarthy s concept of what irish soda bread is by adding nuts and currants the results were mixed things i did like were the oat flour and walnuts but there were issues with the dough being too dry my overworking it and the difficulty cooking it through without burning on the outside i scrapped the worst parts of the piece in the picture based on the issues with the first loaf i also made some changes which worked out well i was pleased with the loaves when i took them out of the oven the flour mixture was 2 1 2 cups of white 2 1 2 cups wheat and 1 cup oat if i were to make the recipe a third time i would make change it to 2 1 2 cups white 2 cups oat and 1 1 2 cups wheat if i don t become completely sick of irish soda bread i see a third batch in my future irish soda bread inspired by bon appetit 2 1 2 cups all purpose flour 2 1 2 cups whole wheat flour 1 cup oat flour note i also enjoyed 3 cups white flour and 3 cups oat flour 1 2 cup packed brown sugar 1 teaspoon baking soda 1 teaspoon baking powder 1 4 cup 1 2 stick chilled margarine or butter cut into 1 2 inch cubes 2 cups buttermilk 1 4 cup reserved to the side in case the dough is too dry 2 3 cup currants 1 cup toasted and chopped walnuts preheat your oven to 400 f whisk the flours sugar baking soda and baking powder in medium bowl to blend add the butter and cut it into the dry ingredients with a pastry blender aka dough blender it will be ready when the bits of butter are the size of peas add the buttermilk and stir until the ingredients are just blended there will be clumps at this stage but if you notice that there is no way that the dry ingredients are going to be able to become one with the dough you should immediately add more buttermilk turn the dough out onto lightly floured work surface knead until the dough comes together about 10 turns be careful not to overwork the dough if you kneed it too much the bread will be tough shape the dough into two 6 rounds and cut large x 1 3 inch deep in the top of the dough i read that cutting the x on the top serves several purposes for the bread the cut helps the bread cook because it is at the thickest part of the bread for the people of ireland it signifies the cross and is a way that the bread is blessed it also is a symbol for breaking the bread which is easier to do once the bread is baked place dough on prepared oil sprayed baking sheet mine baked for 42 minutes but i suggest checking the dough s progress at 35 i did the toothpick test but with a wooden skewer poke it into the thickest part of the bread and you ll know it s done by a lack of resistance when you pull it out and when you look at it it s clean there s no dough on the toothpick skewer let it cool completely before cutting it my favorite way to eat it is toasted with butter and honey posted by puppymomma at 2 07 pm 2 comments saturday january 30 2010 roasted pears topped with almonds raspberries and white chocolate yummies i m so happy that this is my first recipe of 2010 it represents the way i d like to cook and eat this year first of all it s absolutely delicious and it looks elegant so you can serve it at the finest dinner party another plus was that it is quite simple there really aren t a lot of ingredients and you can have everything ready to assemble by the time the pears come out of the oven i don t know about you but i need the simple in my cooking repetoire my life is overwhelmed with minutia but i do not want to cook the semi home made way i want to cut down on processed foods and overwhelming amounts of sodium and chemicals i believe that foods taste better when they are natural and i feel better about eating them i decided to use organic frozen raspberries for my version of this recipe it s the dead of winter and while fresh raspberries were available they were quite expensive and the quantity was small i got about twice the amount of rasperries and with the juice i was able to make a 2nd sauce a raspberry reduction here it is in all it s juiciness it was pretty spectacular if you want to make the sauce just though the raspberries strain out the juice while preserving the best of the berries for decoration with some of the less beautiful berries put them in a sieve and use a rubber spatula to press out all the juice you would be smooshing the berries to do this then put the juice in a small saucepan and boil it down to about 1 2 of the original amount of juice if you wanted to you could add some sugar i didn t this recipe uses vietnamese cinnamon aka saigon cinnamon it is not the same as regular cinnamon it s more pungent and complex maybe some of you can buy it in the grocery mckormick does distribute it but i prefer to order my spices online i get mine from penzey s spices they do have a few stores which i hear are an incredible experience but they also ship my link is to the vietnamese cinnamon but they sell every kind of spice and they are fresher than anything you can buy in the grocery store and most likely much cheaper per weight penzey s spices a jar of 1 4 cup 7 ounces of the cinnamon is 3 25 mckormick on the shelf at stop and shop supermarket only 1 5 ounce the regular tall size glass jar costs 5 98 amazon com spice islands saigon cinnamon the same size 7 ounces is 5 80 king arthur flour just 2 oz cost 4 50 roasted pears topped with almonds raspberries and white chocolate yummies inspired by cat cora for mckormick 1 3 cup brown sugar packed 1 teaspoon vietnamese cinnamon 1 4 teaspoon nutmeg 1 4 teaspoon ground cloves 2 pears firm halved with cores removed 2 tablespoons butter melted 3 tablespoons heavy cream 2 ounces white chocolate chopped 1 2 cup sliced almonds toasted fresh or frozen raspberries preheat the oven to 400 degrees place the pear haves cut side up in an 8 x 8 inch baking dish sprayed with cooking oil brush the tops with butter and drizzle some more into the cavity but leave as much as you can for later i used half the butter mix the sugar and spices in a small bowl and then sprinkle half of the mixture evenly over the pears bake for 15 minutes if your butter sugar and spices have fallen off of the pears use a brush or spoon to baste the pears with it again sprinkle the remaining sugar mixture on top drizzle with the remaining butter and bake for another 20 minutes or until the pears are tender while the pears are cooking bring the cream to a boil in a small pot over medium heat take the pot off of the flame and add the white chocolate stirring until it is melted and the sauce is smooth to serve place a pear half on a dessert plate or shallow bow spoon any of the butter sugar mixture from the pan over the tops and sprinkle with the almonds then drizzle the cream and chocolate mixture over it and top with the berries roasted pears topped with yummies i m so happy that this is my first recipe see roasted pears topped with yummies on key ingredient posted by puppymomma at 12 24 pm 1 comment friday december 18 2009 winter squash black bean bake with meat watch out this casserole is dangerous dangerously irresistible that is i ve made it twice in the span of a week and i m about to make it a 3rd time the first time joe and i ate it and we did a good job of it it was mostly gone the first night definitely gone the next day i made it yesterday to give to a friend but as i was finishing the meat part of it joe called and said he needed a dish for his office christmas party the next day so since it was already made he got that batch and i m about to make it a third time for my friend whose husband is in the hospital i figure she doesn t want to cook right now and she will enjoy and appreciate some healthy and delicious home cooking and her husband will probably be able to eat it since it is fairly healthy he had heart surgery while the original recipe called for beef i made it once with ground turkey and once with ground chicken and both were wonderful i m looking forward to the little bit extra that won t fit in the pan that i will put in a little loaf pan for myself he he he winter squash black bean bake with meat inspired by better homes and gardens 1 lb ground turkey or chicken 3 cups of 1 2 inch pieces peeled butternut squash 1 medium sweet onion chopped 1 15 oz can black beans rinsed and drained 1 cup whole kernel corn i used canned 1 4 oz can diced green chiles 1 2 tsp salt 1 4 tsp freshly ground black pepper 1 tsp chili powder 1 1 2 tsp chipotle powder a dash cayanne 1 cup lower sodium beef broth 1 3 oz pkg cream cheese softened 1 8 1 2 oz pkg corn muffin mix the jiffy mix is 8 1 2 ounces 1 egg lightly beaten 1 3 cup milk i use 2 1 3 cup canned pumpkin preheat the oven to 400 degrees in your biggest skillet sautee the squash and onion with the salt and pepper until the onion is tender and golden and the squash is close to a point where it could be eaten sort of like it s aldente in a separate pan cook the meat i find it helpful to cook it in a little bit of water it breaks apart easier drain off the liquid and fat add the meat to the veggies with it add the broth beans corn green chiles and the spices heat it all through and then transfer mixture to 2 1 2 quart baking dish in medium bowl stir together the corn muffin mix cream cheese egg milk and pumpkin puree until just combined spoon over beef mixture bake the casserole for 20 minutes or until toothpick inserted into topper comes out clean winter squash black bean bake with meat watch out this casserole is dangerous dangerously irresistible that is see winter squash black bean bake with meat on key ingredient posted by puppymomma at 8 53 pm 2 comments tuesday december 15 2009 easy pumpkin tiramisu this pumpkin tiramisu was an absolute success and yet it was so easy to make my friends were visually impressed and quite happy when it made its way to their plates and then into their mouths even several days later when i brought the last piece which i saved and guarded with my life to my friend in ct the night of her holiday party it was still working it s magic linda scoffed it down instead of going for any of the desserts on her table and raved over it in short you should make this it was so easy to make i made it one handed as my life is always full of drama i broke my wrist in two places the weekend before thanksgiving so between my one good hand and my kitchenaid mixer i was still able to make this typing up the blog post was another story it got delayed until now as for the ingredients let me just write about a couple of them first the ladyfingers i guess the ladyfingers that are traditionally used in tiramisu are somewhat crunchy so if you are like me you won t find crunchy ladyfingers at your grocery store i only had the soft ones available to me the kind you put in a trifle to remedy this you will have to toast them in the oven i put them in the oven at 350 degrees for 7 minutes the other ingredient i want to mention is the amaretti cookies i ve seen them at ocean state job lot i got them at a specialty market because i was there and so were they but if you can t find them i saw reviewers of the original recipe write that they used ginger snaps amaretti cookies are great and i totally loved eating the leftovers but hey if you can t get them you can t i would imagine that ginger snaps would be an awesome replacement ooh there s one more thing i want to mention don t skimp on the rum by the time you eat it it won t taste too boozy in fact i felt it added an essential flavor when i used it i used a small nip bottle and covered most of the opening with my ...