Friday, April 29, 2011

Carrot Mango Souffle

When I first got married, I used to make a carrot soufflé, often and it was one of our favorites.  I don’t remember the recipe except that it called for beaten egg whites and they terrified me, completely.  Fortunately, we do get the opportunity to further our expertise in cooking and now, I can beat egg whites, without trembling.

As I think about it, it must have been a big deal for me to make this dish and conquer, momentarily my fear of separating eggs and beating the whites.  I was one of those newly marrieds who knew nothing about cooking and before you say, “Me too,” keep in mind, I did not know how to make instant coffee or spaghetti (plain).  I know my Mom cooked but I have no memories of us bonding over a mixing bowl or a hot flame.  

When my oldest daughter was young, I always baked with her and her friends and wondered about those mothers who did not.  One day, it hit me; this was my rebellion against my mother.  She did nothing wrong but I felt rejected.

It was similar to the first grade reading experience.  Evidently, I was an advanced reader in those primary years.  My first grade teacher separated me from the class to read books to myself while she taught the rest of the class how to read.  I resented this.  I felt lonely, in my corner of the room, sitting by a table filled with books and no one to share the experience with.

It is interesting how I responded to this as a teacher.  One year, my fourth grade class had one very bright fifth grader, in the class.  The school was a new one and the highest grade was the fourth but the parents of this child wanted her, in this school.  As a private school, they were able to accommodate her.
This was a setting for individual work for the child but I did not want to isolate her.  Fortunately, she was very bright and grasped new concepts easily.  I was able to “backwards mainstream” her into the fourth grade, giving her more difficult math problems, in the same area of study.  The other subjects were easy to handle.  I included her in all topics, always raising the standards for the young lady.  If we read in American history, she got a more challenging reading selection, on the same topic.

After having experience my loneliness, I could not do it to her.  I could not isolate her from the class who were her friends.  I have never regretted this and I am pretty sure, she has not either.  This married woman with children, to this day, tells me stories of that year, always with gratitude.
When it comes to the children, I have taught over the years, I could write books. Often, I think of starting a blog about teaching.  As a former principal of many years, I chose to go back to the classroom because that is where I receive and give the most.  There is nothing more rewarding than being in the actual classroom, the entire teaching day.

Administration has its rewards but nothing like teaching, in my opinion.
Now for the teacher who cooks and bakes…….  Here is my carrot soufflé. Note no egg whites………

Carrot Soufflé   adapted from Allrecipes
Ingredients:
Chop mango.
1 pound carrots, chopped
1 mango, chopped
1/2 cup oil
1 teaspoon vanilla extract
3 eggs
3 tablespoons brown rice flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup white sugar

Method:
  Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 
2 quart casserole dish. 

    Bring a large pot of salted water to a boil.

    Add carrots and cook until tender, 15 to 20 minutes.

   Place carrot, mango, oil, eggs, and vanilla into food processor.
   
When blended, add dry ingredients.

   Process until the batter is smooth. 


    Pour into baking pan and bake for 45 minutes.


     Enjoy!
Before Baking

The Finished Product





   

  

Potatoes with Personality

I guess you are wondering how potatoes could have personality.  Think about it.  You eat a baked potato.  You have a solid potato, not particular sociable but responsible and likable.  Then, there are those favorite mashed potatoes, warm and cuddly.  Personality is warm and friendly and everyone likes them.  Oh me, French fries are independent souls, staying with their neighbors but holding themselves to the side.  Some are just too pompous for me, thinking their length determines how superior they are.  They are not well liked.  Think about other types of potato dishes and what personalities they have.

Potatoes with Personality (these are the most popular potatoes -- they always have friends over and they love company and going places)

1 onion, chopped
2 teaspoon margarine
2 large potatoes, peeled and cubed
4 carrots, sliced
1/4 cup whipped topping (believe it or not - it replace sour cream, which I did not have)
salt to taste
chives, chopped ( a handful)

Method:

In a small skillet, saute onion in margarine until golden brown.  (8 minutes)
In a medium saucepan, place carrots and potatoes and cover with water.
Bring to boiling point.  Lower heat and cover saucepan.
Cook for 15 minutes until tender.
Drain in colander.
Put carrots and potatoes in a baking dish.  Add cooked onions.
Add the whipped topping, chives and salt and mix well.
Put in 350 degree oven for 10 minutes and serve.

This was a winner as far as everyone is concerned.
linked to  Vegan Meatless Mondays

Mothers' Day Tag Menu

Let's have fun!  Kristen from Frugal Antics of a Frustrated Housewife tagged me to share a Mothers' Day Menu.  When you are done her, stop by her place and check out her menu.  You will find some edible delights.  At the end of my list, I will pass this on to ten other foodies.  If you can't do it, at this time, I will suggest what Kristen suggested, use it for Father's Day, if possible.

Now, what will I serve?

Let's start with Mini Cornbread Puddings



Ricotta Pancakes with Spiced Apples

 Gefilte Fish Puffs

Brown Sugar Baked Salmon













 Desserts

Cherry Baby Bundts

 Apple Strawberry Crisp Delicious, trust me.

Pavlova - I must make this again soon.


  Mile High Chocolate Pie

 I know, I am heavy on dessert but this is my Mothers' Day Brunch.  I love salads even though they are not here.

Now, I turn this over to you.  The recipes must already be on your blogs.  You should list between 5 and 10.

I now tag:

Rita of Sage Cuisine
Louanne's Kitchen - yes Louanne who is last but far from being least - she is a winner.

Thursday, April 28, 2011

Asian Noodle Bowl ----- CEiMB

Since, I have closed down Chaya's Comfy Cook, I am moving my group recipes from Craving Ellie in My Belly  (CEiMB).  For those of you, who are new to this group, we are cooking Ellie Krieger recipes from her two books, So Easy and The Food You Crave.  Ellie known for healthy eating and the group has found that most of her recipes are easy and delicious.  We make everything from main dishes, sides, salads, soup, to desserts, baked goods and drinks and anything I may have left out.  You might want to join in with us and if so, stop by the site and sign up.  The group is composed of the nicest people and there is an active core.

This week, we made Asian Noodle Bowl.  I looked at the long list of ingredients and moaned but found out quickly, each was easy to locate and to work with.  The recipe calls for three items, I changed.  Instead of soba noodles or wheat spaghetti, I used gluten free  thin rice noodle (not the usual rice noodles but those take only a few minutes to cook.)  I had two cooked chicken breasts in the refrigerator which were lightly breaded and instead of taking two new "naked" ones, I used these.  Instead of the chicken broth, I used vegetable broth.  Other than that, I was pretty much on target.

The recipe went very quickly.  The noodles cooked quickly and while they cooked, I cut up and cooked whatever was necessary.  Since my chicken was previously cooked, it only took the time of cooking vegetables and heating the chicken.  It went from stove to table in a matter of minutes.
Hubby's Dish - Where did his red pepper go?


My husband liked this.  I don't know how he zeroes on Ellie's recipes but each time, I make one, he tells me he likes it before he knows where I got the recipe from.  I would be really doing well if I just cooked from Ellie's recipes.  We both enjoy them and they are healthy.

Tune in for next week when we cook a recipe that Ellie chose for us and I am not sure if it is out for the public yet.  It is on Ellie's site if you are curious as to what we are doing.

This recipe was chosen by Margaret of Tea and Scones, and a good choice, it is.  The recipe will be posted on Margaret's blog. Thanks Margaret.


Do the Maple Mash

I don't know about you but I know that two of my favorite vegetables are sweet potatoes and butternut squash.  Can you imagine the magic of putting the two together?  The dish was soft, smooth and sweet.  It mashed up beautifully.  All I added was some maple syrup and a bit of cinnamon - yum.

The "difficult" part was cutting the vegetables with a knife that is less than good.  It took a lot of strength to get it to cut through but success was, at hand.  It must have looked like a comedy in action, with me going from one cutting tool to another, making little progress.  When, I succeeded with a piece, you heard my cheer, wherever you were.  That slowed me down and hopefully knocked off some calories.

Preparing for this holiday is cutting and cutting and browning and boiling and more chopping.  I think, I once said that I find this therapeutic.  I love using the bench scraper to chop and slice and when I could, I did use it.  Unfortunately, the one I have for Passover is not particularly sturdy and I could not accomplish what I do with my everyday one.  Still, I enjoyed the chopping and time flew by while the mundane details got taken care of.

Maple Sweet Potato and Butternut Squash Mash

1 huge sweet potato - equivalent of 2 or maybe 3 normal sized ones, peeled and cubed
1 butternut squash, peeled and cubed (also seeded)
1/2 teaspoon cinnamon
1/4 cup maple syrup

Method:

Fill a large pot 3/4 full with water and heat to boiling.
Put vegetables into boiling water.
Reduce heat and cover saucepan.
Simmer until soft but not mushy.  It took about twenty minutes.
Drain in a colander.

Transfer to a bowl and mash until smooth.
Add maple syrup and cinnamon and mix all together.

Place in a serving dish and enjoy.




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Salmon Vegetable Pancake

I had a piece of baked salmon left from the Sabbath and knew I had to use it, quickly.  I was browsing through recipes that interested me and hit upon Bittman’s vegetable pancakes.    

These looked great and I thought of them as a side to the salmon until a light bulb went on and I decided to add the baked salmon into the pancakes.  Bittman leaves you a lot of choice in these recipes and I ended up choosing potatoes, zucchini, carrot, and onion.  I also added some frozen corn and frozen peas.
Vegetable Pancakes, adapted from Mark Bittman ( I think Food Matters)

 Ingredients:
About 1 1/2 pounds grated vegetables, peeled first if necessary (3 cups packed), and squeezed dry
1/2 small onion, grated; or 4 scallions
1 egg
1/4 cup corn meal
Salt and freshly ground black pepper
Olive or vegetable oil or butter for greasing the pan
  1. Grate the vegetable or vegetables with the grating disk of a food processor.
  2. Squeeze out the liquid.  Save for soups or other dishes.
  3. Mix together the vegetables, onion, egg, and 1/4 cup of  the corn meal.
  4. Sprinkle with salt and pepper. Add a little more flour if the mixture isn’t holding together.
  5. Put a  oil in a large skillet over medium-high heat.
  6. Lots of Peeling.
  7. When the oil is hot, drop in spoonfuls of the batter, using a fork to spread the vegetables into an even layer, press down a bit. Work in batches to prevent overcrowding. (Transfer finished pancakes to the oven until all are finished.) Cook, turning once, until nicely browned on both sides, about 5 minutes. Serve hot or at room temperature.  (I used my cookie scoop to get the same size pancakes.)
I would make these again either plain or with salmon
Cut up vegetables.
Process vegetables.
Remove water from veggies.
Cut-up Salmon.

Fry and Drain Well.
Yummy.

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