My mom was the queen of soup. For years she was the “Soup Nazi” behind the scenes for Grand Central Station–a coffee shop where I grew up and they sold out every day. One of my favorite soups that she made was the Williamsburg Inn Turkey Soup, which is in our Winter cookbook. But in my quest for gluten free, dairy free options I’ve been steering away from this soup and many that our in our cookbooks since they are creamy soups. So I set out this week to use some leftovers–rotisserie chicken and carrots and to tackle the roux
Archives for fall
One of my favorite uses for surplus zucchini is zucchini bread and it’s always a hit in the house. This recipe is taken from the Better Homes and Gardens cookbook–my favorite! This page is so gunky (that is a technical term) that you can hardly read the recipe anymore. This recipe only calls for 1 cup of zucchini and even a fairly small zucchini yields more than that when shredded so I typically double the batch. The zucchini can also be replaced by shredded apples–a great way to use up your extra apples from apple picking. The bread can be
It is another chilly fall day in New England and all I want to do is curl up in a blanket and read a book–and make soup…and make cookies–but I’m resisting that need so far! Each week at the grocery store I pick up a rotisserie chicken for the what ifs of the week. What if I don’t have time to pull together a dinner? What if Mir will only eat chicken this week? (He’s four and picky) What if I want to make something with chicken but I’m too lazy to cook said chicken? This is typically what happens.
This is one of the first things that my Grandma Molgaard taught me to bake as a child and it still conjures up happy, caloric memories! As a result, I have an obsession with pumpkin. The one thing that made my Grandma’s oh-so-much-better than mine is that she made them in small coffee cans–so there was so much “crust”. I make mine in mini loaves (I know, I go on and on about the merits of mini loaves) so that a.) they are done faster and b.) we can eat some now and freeze some for later. Who am I
I love, love, love zucchini. It really doesn’t have much of a taste on it’s own, but it lends itself to some great possibilities. My favorite being zucchini bread, and my second zucchini pancakes! These are crazy easy and follows more of a formula then a recipe. Grate your zucchini with the skin on into a large bowl. In my case, I had two large zucchinis so it grated down to 6+ cups. You can use yellow squash as well and you can add grated carrots, onions, or other veggies of choice. Depending on the amount of zucchini you have,
During the fall (and spring, summer and winter) I can’t get enough cinnamon and one of my favorite cinnamon recipes is for Snickerdoodles! Plus it’s just fun to say! This is a quick recipe that was also easy to convert to gluten and dairy free even. This photo is from this last spring when I made a double batch and packaged them up for the teachers at the boys’ school. In retrospect, I was a bit cruel, because I should have tripled the recipe –because many went without. But those that had them, loved them. They are still stopping me
When I was being interviewed for the “Change One Small Habit, Change Your Life” article for More Magazine, the author/interviewer Brian Alexander shared this recipe with me. It’s very versatile and can be tailored to your (and/or your kids) taste. You can use agave or maple syrup in lieu of the honey; add more or less brown sugar or substitute coconut sugar; and/or add in raisins, slivered almonds, or other dried fruits. My kids can’t get enough cinnamon so we load up in that department!
On Sundays during my “CookingPalooza” I cut up all of the vegetables for the week and roast the heck out of them. The “formula” for roasting asparagus at my house, is the same for all veggies. I set the oven to 400 degrees. I line a baking sheet with parchment paper. And no, I do not make sure the edges are perfectly straight. This helps absorb the excess moisture from the veggies so they will stay crisper. Then I lay out the veggies (asparagus, butternut squash, cauliflower, broccoli, or zucchini, etc.), to make sure not to crowd them or they
This recipes is based on the Crisco recipe, found here. I’ve been making these cookies, in some variation, since I was in high school. As with the majority of my recipes, it serves as a base recipe that can be customized, depending on what you have, and more importantly, what you are in the mood for! The recipe calls for 1 cup of chocolate chips and 1 cup of chopped pecans. You can substitute any number of items for those two ingredients—white chocolate chips, cinnamon chips, peanut butter chips, M&Ms, brickle chips, craisins, raisins, and any kind of nut that
My mom had a successful custom baking and catering company in Storm Lake Iowa after she closed our Bed & Breakfast in Alta (my hometown). When someone wanted to serve a “homemade” pie for company, they would bring their pie plate to my mom’s house and she would bake a pie on their behalf in their bake ware. She even did an entire Thanksgiving dinner that way one year. When we published our cookbooks, we were in essence giving away “the secret” recipes, which could’ve hurt her business, but instead everyone used the cookbooks as a menu for what she