Simply Made Kitchen and Crafts

Butternut Squash Salad in a Jar

Posted on November 3, 2017November 3, 2017 by lmc

I’m always looking for a “silver lining” when I’m inconvenienced or when things just don’t seem to be going my way. Recently, I found that silver lining in a major road construction project that closed a through-fare that I frequented on my daily jaunt back and forth to work. Because of the construction, a detour took me down a winding country road that was quite scenic as the fall landscape was beautiful. Tucked in among the oak trees and farm land sat a roadside farm stand that was bursting at the seams with an abundance of cool weather vegetables, plump ripe tomatoes, and an assortment of peppers. The entire front yard displayed a sea of beautiful orange pumpkins where families strolled to pick out a few of their favorites. I had my eyes on the butternut squash as I pulled my vehicle to the side of the road. Hand written prices were scrawled on a mini chalkboard that was propped up against the old wooden flat bed wagon. A tin can was laid out for patrons to square up their bill and honestly leave the amount due. It was like a blast from the past. I was thrilled to have found this quiet piece of paradise alongside the road construction and the hectic traffic of the day.

Arriving home, I searched the web for a delicious looking recipe where I could use my butternut squash. I stumbled on this salad in a jar recipe and immediately gathered the ingredients I would need for the colorful dish. I chose this recipe because of the maple syrup in the dressing. We tapped our trees this past spring and I wanted to use our own maple syrup with the other dressing ingredients. I made a few slight changes to the recipe… Instead of pepitas, I used sunflower seeds and instead of the quinoa, I used couscous. I used a container of field greens for the salad mix. This is a delicious recipe that I will be sure to make again. Here’s the link for this “Fall Mason Jar Salad with Maple Balsamic Dressing”…

https://www.spoonfulofflavor.com/2015/09/14/fall-mason-jar-salad-with-maple-balsamic-dressing/

Chicken, Food, glazes, Grilling

Teriyaki Chicken Marinade

Posted on October 8, 2017 by lmc

When I grill chicken, I usually use a bottled marinade to flavor and tenderize the meat. Well, this week I ran out of my favorite supermarket brand and decided to revisit an old recipe of my own. I often pair this marinade with a few finely chopped slices of pineapple to give it a Hawaiian flair. A hearty helping of rice and vegetables works great with this teriyaki grilled chicken dish.

Teriyaki Chicken Marinade

1 cup soy sauce

1 cup water

3/4 cup sugar

1/4 cup Worcestershire sauce

3 tablespoons white vinegar

3 tablespoons vegetable oil

1/2 medium onion, minced

2 cloves garlic, minced

1 teaspoon fresh ginger, graded

1/2 cup finely chopped pineapple, optional

In a medium bowl, mix the soy sauce, water, sugar, Worcestershire sauce, vinegar, oil, onions, garlic, and ginger. Whisk together until sugar is dissolved. Add optional pineapple. Using a plastic bag or covered container. Pour mixture over chicken pieces and marinate for 3 hours or overnight. Grill or bake chicken until a minimum internal temperature of 165 degrees is reached.

Casserole, Low Carb, Main Dish

Creamy Low-Carb (Mock) Mac and Cheese

Posted on October 1, 2017 by lmc

I’ve been meaning to try this recipe adapted from a collection of similar recipes. I happened to notice that our local grocer had riced cauliflower on sale and thought I would use the opportunity to make a little “comfort food” for this chilly Sunday afternoon. The texture of the diced cauliflower simulates the texture of rice or noodles. It’s certainly not exactly like my original version of mac and cheese that my family has grown to love, but it’s close enough for carb concious gals like me.

Creamy Low-Carb Mac and Cheese

1- 12 ounce bag riced cauliflower

3/4 cup cream or half and half

2 oz cream cheese

1/4 teaspoon dry mustard

1/2 teaspoon pepper

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1 1/2 cup shredded sharp Cheddar cheese

Steam or microwave riced cauliflower as directed. Pat dry with paper towels. Spray 13X9″ baking pan with non-stick spray. In a small saucepan bring cream to a simmer, add cream cheese stirring until cream cheese melts. Add dry mustard powder, pepper, garlic powder and onion powder; whisk to incorporate. Turn off heat and add 1 cup of shredded cheddar cheese slowly, stirring well to incorporate. Put cauliflower into prepared casserole dish, evenly pour cheese sauce over cauliflower. Sprinkle the last 1/2 cup of cheese over the top. Bake at 375 degrees until topping is melted and beginning to brown, or about 15-20 minutes. Remove from oven and let sit for 5 minutes before serving.

Dinner, Food, lunch box, Soup

Creamy Tomato Basil Soup

Posted on September 9, 2017January 23, 2018 by lmc

Another school year begins…

Our daughter is beginning her clinical year up in Evanston, IL. Once again, we loaded up all of her belongings to move her into a cute little apartment, not far from the “Purple Line” in a beautiful part of town, just outside the Northwestern University campus. The cool breezes off the shores of Lake Michigan have made for an unseasonably cooler summer.

After settling her into the apartment, we walked into town to find a local place to eat lunch. We spotted an adorable restaurant called The Farmhouse-Evanston. The menu touted local foods, brews, and seasonal fare. With a chill in the air, the tomato soup and grilled cheese sandwich sounded wonderful. My daughter ordered it without hesitation. All through the meal, she raved about the creamy soup and hearty, three-cheese sandwich.

After returning home, I was inspired to make a big pot of flavorful tomato soup for the family. What a treat. This recipe makes enough to serve the whole clan with extras to pack into containers for weekday lunches.

…Outstanding soup! Don’t forget to garnish with pieces of garlic toast, Parmesan cheese, and fresh basil.
Creamy Tomato and Basil Soup

3 tablespoons olive oil
4 garlic cloves, minced

1 large white onion, chopped

2 (28 oz) cans San Marzano whole, peeled tomatoes

1 1/2 cups water

3 teaspoons chicken soup base

2 1/2 tablespoons sugar

1/4 cup half and half

6 – 8 large fresh basil leaves, roughly chopped

1/4 teaspoon dried Italian seasonings

1 teaspoon kosher salt or to taste

3/4 teaspoon ground black pepper or to taste

In a medium pot, heat olive oil over medium-high heat. Add garlic and saute for 30 seconds, don’t over cook. Add onion; stir and cook until translucent.

Add the two can of tomatoes with juice, chicken base, water, and sugar. Bring to a low simmer. Cook uncovered, for 12-15 minutes. Add the half & half, basil, Italian seasonings, salt and pepper.

Using an immersion blender, puree soup until smooth. Serve immediately with a hearty grilled cheese sandwich or a fresh salad.

appetizers/snacks, Canning, Home Food Preservation, Kids in the Kitchen, Toppings

Lemony Strawberry Jam

Posted on August 27, 2017August 27, 2017 by lmc

I was recently asked to do a food demonstration at a local county fair. I thought it might be fun to showcase some of the new home food preservation products and make some lemon and strawberry jam. I bought a bag of lemons, some sugar, pectin and fresh strawberries for the occasion. A few portable appliances were easy to load into the back of my car and plug into the electrical outlet at the Home and Family Arts Building. I had a blast making jam for all of the folks visiting the fairgrounds. I was happy to answer questions and drum up some new found interest in canning. If you have never preserved food or if you’re looking for a fresh new way to can fruit with ease, check out some of the new items on the market and get busy canning nature’s bounty!

Sprinkle in the pectin…

Add the crushed strawberries…

A fresh additon… lemon zest

Time to give this a stir…

Add sugar and bring to a rolling boil… This is an amazing little appliance. Portable, electric, and easy to clean… Small batch canning is highlighted with this jam and jelly maker.

Getting ready to process…

Set to “canning mode”…

Simply delicious!

Lemony Strawberry Jam

Strawberries

Lemons

Sugar

Pectin

Check out the recipe at the link below. Follow the recipe exactly as written. This is a must when preserving foods. No substitutions, unless directed. Always use reputable, tested recipes for home food preservation.

https://www.freshpreserving.com/lemony-strawberry-jam—ball-auto-canner-recipes-br1393.html

Baked goods, Baking, Bread, breakfast, Brunch, Desserts, Food

Back To School Blueberry Bread

Posted on August 20, 2017August 20, 2017 by lmc

It’s that time of year again… Back to school! This is a great quick bread loaf to bake in quantity and pop in the freezer for lunchbox treats throughout the year. We recently visited our daughter who has started her clinical year at a hospital in Illinois. I brought along an assortment of quick breads that I carefully sliced and individually wrapped for the freezer. This way, she can take out one slice at a time and pack it into her lunch bag for a morning snack or a lunchtime treat. As I think back to all of the blueberry recipes I’ve made for the family, this one is surely a winner!

Back to School Blueberry Bread

1/3 cup butter, melted

1 cup sugar

3 tablespoons fresh lemon juice

2 eggs

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup milk

1 cup fresh blueberries

1/2 cup walnuts, chopped

2 tablespoons grated fresh lemon peel

GLAZE:

2 tablespoons fresh lemon juice

1/4 cup sugar or 1 cup powdered sugar

In a large bowl, beat the butter, sugar, lemon juice and eggs. Combine the flour, baking powder and salt; stir into egg mixture alternately with milk, beating well. Fold in the blueberries, nuts and lemon peel.

Transfer to a greased 9X5″ loaf pan. Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan. Continue to cool on a wire rack.

Combine the glaze ingredients and drizzle over warm bread. Cool completely before slicing.

Baked goods, Baking, cookies

M’s Triple Chippers

Posted on July 29, 2017July 30, 2017 by lmc

This is a great basic cookie recipe that is truly scrumptious as the mix of chips adds a special taste to the batter. Have you ever started a recipe only to find that you didn’t have all of the ingredients needed?

Well, resourceful M found herself in this situation and took a simple recipe and added a mixture of chips that we had available on the baking shelf, turning this into an absolutely delicious treat.
M’s Triple Chippers

1 cup butter, softened
1 cup white sugar

1 cup packed brown sugar

2 eggs

2 teaspoons vanilla extract

1 teaspoon baking soda

2 teaspoons hot water

3 cups all-purpose flour

1/2 teaspoon salt

3/4 cup semisweet chocolate chips

3/4 cup peanut butter chips

1/2 cup butterscotch chips

Preheat oven to 350 degrees. Cream together butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter; stir completely. Stir in flour, salt, and chips. Use large ice cream scoop to drop onto cookie sheets. Bake for 10-12 minutes in the preheated oven, or until edges are nicely browned.

Baked goods, Baking, Desserts, holiday

Blueberry Pie with Oat Crumble Topping

Posted on July 9, 2017August 7, 2017 by lmc

This past holiday weekend was mild and breezy…the perfect opportunity to head up the road to a local farm to purchase some plump, ripe blueberries. The trip was inspired by my niece who had been “baking up a storm” to celebrate her mother’s (my sister’s) birthday. My sister celebrates her birthday on Independence Day so her daughter prepared a few festive goodies for the occasion. After seeing a few pictures of the table setting for the party, I was inspired to uncover our vintage Mustang convertible and take a drive down the country road to pick up a five-pound box of freshly picked berries. This is one of my favorite pie recipes as it is super simple, made with fresh, bright flavors and ingredients. There is nothing like sharing a piece of blueberry pie after dinner on a Sunday evening with the family before starting another busy work week.

Blueberry Pie with Oat Crumble Topping

1 pre-made pie crust

1/2 cup white sugar

1/3 cup all-purpose flour

2 teaspoons grated lemon zest

1 tablespoon fresh lemon juice

5 cups fresh blueberries

Topping:

2/3 cup packed brown sugar

3/4 cup old fashioned oats

1/2 cup all-purpose flour

1/2 teaspoon ground cinnamon

Pinch of nutmeg

6 tablespoons butter

Preheat the oven to 375 degrees.

Press the pie crust into the bottom and up the sides of a 9″ pie plate. In a large bowl, stir together the sugar and flour, lemon zest and lemon juice. Gently stir in the blueberries. Carefully, pour blueberry mixture into the pie crust.In a medium bowl, stir together the brown sugar, oats, flour, cinnamon, and nutmeg. Mix in butter using a pastry blender or fork until crumbly. Spread the crumb topping evenly over the pie filling.

Bake for 40-45 minutes in the preheated oven, or until browned on top. Cover with foil if crust starts to get too dark before baking is complete. Cool before slicing.

Baked goods, Baking, Gardening, Home Food Preservation

Iced Sour Cherry Muffins/Quick Bread

Posted on July 4, 2017July 4, 2017 by lmc

One of my co-workers sent me a text the other night. She wanted to know if she might be able to successfully dry some of her sour cherries in the oven. Her cherry tree had produced a bumper crop of fruit and she was creatively thinking of ways to preserve the bounty. I quickly suggested she borrow my dehydrator as it is super easy to dry fruits and vegetables in this portable unit. In return, she offered me some of those beautiful sour cherries. I felt like one lucky girl!

I quickly pitted, chopped and bagged the fruit to put in the freezer as I wasn’t quite sure what I would make with them. Cherry pie filling… sour cherry jam… muffins … scones? I settled on Iced Sour Cherry Muffins. What a great choice as these muffins are tart and sweet, packed with a good dose of sour cherries. The recipe only needed two cups worth of fruit so I froze the rest of the cherries for another day, another recipe. I used some of the batter for muffins and the rest for a small loaf of quick bread. Again, I am one lucky girl!

Iced Sour Cherry Muffins/Quick Bread

¾ cup buttermilk

¼ cup orange juice

⅔ cup canola oil

1 large egg

1 teaspoon orange extract

1 heaping tablespoon orange zest

2 cups flour

1 cup sugar

1 tsp baking powder

2 cups sour cherries (pitted and chopped)

2 tablespoons brown sugar and cinnamon instant oatmeal (optional)

Preheat oven to 350 degrees. If making muffins, line pans with paper liners or use silicone muffin cups. If making quick bread, spray small loaf pans with cooking spray.

In a medium bowl mix together buttermilk, orange juice, extract, canola oil and egg; mix well. Next, add the orange zest, flour, sugar, and baking powder; mix well. Carefully fold in the cherries, just until combined. Scoop batter into muffins cups about ¾ full. Sprinkle with instant oatmeal mix (optional).

Bake for 25 minutes, or until a tooth pick inserted into the center comes out clean. (If making 7×3″ loaves, fill and bake for 40-50 minutes or until a toothpick inserted into the center comes out clean.)

Let rest for a few minutes, and then transfer to a wire cooling rack and allow to cool completely before icing.

For glaze:
1 cup confectioners’ sugar

1 tablespoon milk or orange juice

In a medium mixing bowl, combine ingredients and mix well. If glaze is too thick, carefully add extra juice or water (a 1/2 teaspoon at a time) until mixture is smooth and creamy. Lightly drizzle glaze over cooled muffins.

Crafts, Gifts

Footed Market Basket

Posted on June 10, 2017 by lmc

I had a wonderful time attending a local basketmaking workshop held at a rustic county park in my area. The weather was beautiful and the scenery was gorgeous. We sat under a shelter with several picnic tables that were lined up for all of the class participants. Just prior to the session we were mailed a list of supplies needed for the construction of the basket. We each brought along an old towel, some clips to hold the basket in place, scissors, a large bucket and a spray bottle to keep the wooden strips wet while working with them. We carefully listened to the instructor as she effortlessly managed teaching and assisting the 20 students before her. The item that we would be constructing is called a Footed Market Basket. I tried to take pictures as I worked through the steps while making this adorable basket.