Pie in the Face!

Happy Halloween!  There are a lot of smiling Jack-o-Lantern's out there... carved, painted, and decorated! But what to do with them tomorrow?  Throw them away? Only if they are carved, punctured or frozen... otherwise... BAKE them!  Among numerous nutritional benefits, pumpkins are loaded with the antioxidant, Beta-Carotene, which is an awesome benefit in cold and flu season!

I will be dedicating the Month of November to PUMPKINS, so hang on to your jack-o-lanterns....

Depending on what variety of pumpkin you have, here are a couple of easy ideas.

Basic field pumpkin: the larger, more common type of pumpkin sold in grocery stores & pumpkin patches in the fall. These pumpkins can be baked as you would any winter squash.  Peel, clean out the seeds, cut (slices or cubes), drizzle with olive oil, salt and pepper, and roast in the oven on a baking sheet at 400 Degrees for about 45 minutes (or until tender).   The pumpkin can also be peeled, diced in bite-sized pieces and added to soups or stews.  I will have a stew recipe posted later this week that calls for Butternut Squash, but Pumpkin could easily (and deliciously) substituted!

KEEP THE SEEDS!  Clean and rinse them, dry,  then toss with olive oil and salt, then toast in the oven at 400 Degrees for about 10 minutes.

Sugar Pie or Baby Bear Pumpkins: smaller pumpkins often found in the produce section and winter farmer's markets.  These are also the tiny little pumpkins that are often used for decorating.  The littler ones are not as good for baking with so continue to use those for decorations through Thanksgiving! The larger ones, 2 - 5 pounds are great for baked goods.

Wash the pumpkins (if it is painted or decorated, be sure to scrub off ALL paint, glue, etc.), do NOT peel, but cut in half and scrape out the seeds.  Rub the skin of the pumpkin with olive oil.  Salt the inside (I like to use Vanilla Sea Salt available at Olivelle) and place cut side down, on a parchment lined baking sheet. Roast at 400 Degrees until a paring knife can be easily inserted and removed from the pumpkin, about 35 - 45 minutes.      

Let cool for 1 hour, then scrape the flesh from the peel (sometimes the peel will pull right off).  Put the flesh into a food processor and puree until smooth (3 - 5 minutes).

The pumpkin puree is now ready to be used in your favorite recipe! 

You can also keep is stored in an airtight container in the refrigerator for about 1 week or in the freezer for about 3 months!

SO Easy and much more nutritious than canned pumpkin!

It has become a tradition for each of my Granddaughters to come over, one day each, before Thanksgiving to make one of the Thanksgiving treats with me.  The 4 year old LOVES to be in the kitchen, so she choose to make Pumpkin Pies with me each year.  The above pictures are from last year's Pumpkin Pie Day!

Don't throw away ALL of those "Grinning Faces"...

Make PIES out of them!

Oops!

I was just made aware that people were having trouble leaving comments on the blog.  It was due to a wrong setting, so I have corrected it.  I apologize for any of you who have tried, unsuccessfully, to leave comments and hope that you will try again!

Thank you SO much!

Not Your Mama's Tomato Soup and Grilled Cheese!

There are few meals more comforting than Tomato Soup with Grilled Cheese Sandwiches.  Who does not remember Mama opening the can of "Campbell's Tomato Soup" and stirring in the milk over the stove.  Then buttering the "Wonder Bread" and grilling with slices of "American Cheese"?  M-m-m Good, right!?


Of course the kids still love it and it's even OK for us "Big" kids once in a while, but would you serve it to dinner guests or at a luncheon?  Here is a new twist on the old classic and you will DEFINITELY be serving it one of your winter gettogethers!

(Note:  As always, Green text are Olivelle recipes that I will share. Green text within a recipe are ingredients that can be purchased from Olivelle locally or on the website http://www.olivelle.com/ )


Zucchini Bread
(Chef Elizabeth "Biz" Zimney)

3 Eggs
1 Cup Grapeseed Oil
1 1/2 Cups Brown Sugar
1 tsp Vanilla
2 Cups Grated Zucchini
3 tsps Sugar and Spice Dipper
1 tsp baking soda
1/2 tsp baking powder
1 tsp Vanilla Bean Sea Salt
3 Cups Four
1/2 Cup Toasted Pine Nuts* (Cooled)


1. Preheat the oven to 350 Degrees
2. Grease and flour a loaf pan
3. Whisk eggs and add in oil, brown sugar and vanilla, then stir in zucchini
4. Combine Sugar and Spice Dipper, baking soda, baking powder, salt and flour, then stir into wet mixture with pine nuts
5. Pour into loaf pan and bake for 1 hour and 5 minutes until inserted toothpick comes out clean.  If not done, bake for additional 5 minutes at a time until done.
6. Turn out onto a cooling rack and cool for about 10 minutes before slicing.


* To toast pine nuts, toss them in a skillet for 5 - 10 minutes, over medium heat.  WATCH CAREFULLY.  They will burn quickly if left unattended.




Zucchini Bread Grilled Goat Cheese Sandwiches
(Chef Elizabeth "Biz" Zimney)


Zucchini Bread (Sliced)
Goat Cheese (Sliced)
Spanish Olive Oil

1. Preheat oven and baking sheet to 350 Degrees
2. Make sandwiches with bread and cheese
3. Heat oil in skillet and fry sandwiches for a few minutes on each side until toasted
4. Place sandwiches on baking sheet in oven for about 5 minutes to melt cheese.

Ok, ok... I can already hear some of you saying, "I HATE Goat Cheese".  Well, I am challenging you to try this one!  It is amazing and the flavor of the zucchini bread tames the taste of the goat cheese!

Tomato-Basil Soup
(Chef Elizabeth "Biz" Zimney)

Part 1:
3 lbs Plum Tomatoes (Cut in half lengthwise)
1/4 Cup Tuscan Herb Olive Oil
2 tsp Sel Gris Celtic Grey Sea Salt
Fresh Ground Pepper (To Taste)


1. Preheat the oven to 400 Degrees
2. Toss all ingredients together, then place tomatoes (cut side down) on a baking sheet
3. Roast for 45 minutes
4. Dice when finished*


Part 2:  (Start while tomatoes are roasting)
1/4 Cup Tuscan Herb Olive Oil
2 Medium Onion (Diced Small)*
6 Cloves Garlic (Minced)
1/4 tsp Habanero Sea Salt ~or~ Chili Verde Sea Salt

1 28oz Can Plum Tomatoes (Diced* and RESERVE the juice)

1 tsp Sicilian Dipper

1 Qt Chicken Stock
4 Cups Fresh Basil Leaves (Chiffonade Cut)**

1. In an 8 qt stockpot, over medium heat, saute onions and garlic in oil with salt until onions are tender and start to brown.
2. Add all tomatoes, Sicilian Dipper and chicken stock.
3. Bring to a boil, then reduce heat and simmer (uncovered) for 40 Minutes.
4. Add the basil and continue to simmer for 10 - 15 Minutes.
5. OPTIONAL for a creamy soup, use an immersion blender to puree. 

* If you will be pureeing your soup, you do not need to dice any of the tomatoes and the onions can be rough chopped instead of diced.

** To chiffonade basil, stack the leaves (larger leaves on the bottom, smaller leaves on top).  Roll the leaves tightly together, then slice them at desired width.

TIPS:  Prep Time was about 2 hours, but I did it a little backwards.  Next time, I will bake the bread first.  About 15 minutes before the bread should be done, I will prep the tomatoes.  As soon as the bread is done, I will put the tomatoes in the oven and turn the heat up to 400 Degrees.  Then about 20 minutes before the tomatoes are done roasting, I will start preparing the soup.  I think that will cut down on kitchen time.  The bread can also be made a day or two ahead of time, as well as the roasted tomatoes.

Winter is coming!

Stay warm and don't be afraid to serve this one to your Mama! 

Starve a cold... ???

(Occasionally, I will "stray" from Olivelle Class Recipes and Tips...

such is today's post.)

There is an old saying, "Starve a cold, feed a fever" or is it "Feed a cold, starve a fever"?  Who knows... it always confused me and I never really "got" the concept.

But I DO "get" this...

Last fall, I read an article in "Whole Living" magazine about Elderberry Syrup and its immune boosting properties.  It also gave an easy recipe for making Elderberry Syrup which I immediately shared with as many friends and family as possible.  We took this faithfully through-out cold and flu season and stayed healthy all year!  In addition, we did also boost our Vitamin D through out the darker winter months!

Elderberry syrup contains antiviral compounds and has been proven to be effective in prevention and recovery from colds, flu, and sore throats.  It also contains high levels of antioxidants, potassium, beta carotene, calcium, phosphorus and vitamin C.  Taking one Tablespoon of the syrup each day will help prevent illness and if you DO get sick, taking a teaspoon ever 2 -3 hours will mean quicker recovery.  The same dosage applies to children over age 2.  (These recipes contain honey and there are varying thoughts on giving honey to children under age 2.  The general consensus is to NOT give honey to children under age 2, therefore I am not recommending that you give them the Elderberry Syrup.  If you choose to do so, that is at your discretion.)

This first recipe is the one that we have been using for the past year.

Recipe #1:

2 oz. Dried  Black or Blue Elderberries*

4 Cups Water

1 1/2 Cups Unprocessed Local Honey (Raw Honey if available)

1 -2 Clean glass jars (or bottles) with a tight fitting lid.

Place the Elderberries and water in a sauce pan and bring to a boil.

Reduce the heat and simmer until the liquid has reduced to about 2 cups.

Strain the liquid into a bowl and discard the elderberries.

Stir the honey into the liquid until it is completely dissolved.

Let the syrup cool to room temperature, then pour into jar(s) and put lid(s) on tightly.

Store the syrup in the refrigerator for up to 1 year.

I have recently found a second recipe that adds the benefits of "warming" spices.  I have not yet tried it, but I will be with the next batch of syrup I make!

Recipe #2:

1 Cup FRESH ~or~ 1/2 Cup Dried Blue or Black Elderberries*

3 Cups Water

1 Cup Unprocessed Local Honey (Raw Honey if available)

1 Cinnamon Stick

3 Cloves

Fresh Grated Ginger, to taste

1 -2 Clean glass jars (or bottles) with a tight fitting lid.

Place Elderberries, Water and Spices in a saucepan.

Bring to a boil, then reduce heat and simmer for 30 minutes.

Remove from heat and smash the Elderberries to release remaining juice.

Strain the liquid into a bowl and discard the elderberries.

Let the syrup cool, then stir the honey into the liquid.

Pour into jar(s) and put lid(s) on tightly.

Store the syrup in the refrigerator for up to 3 months.

The either syrup is also delicious on pancakes, waffles, french toast, yogurt and ice cream!

So, now you are asking, "Where do I get the Elderberries?"  I have found several sourses, but the least expensive is the Organic Dried Black Elderberries* at www.mountainroseherbs.com

I buy them in 1 pound bags for about $10/bag which will make 8 batches of the first recipe.  Since I have not yet made the second recipe, but I'm guessing it will be similar.

*If you are lucky enough to have Elderberry bushes near you and you want to pick them, BE SURE TO PICK ONLY BLACK or BLUE Elderberries.

RED ELDERBERRIES ARE POISONOUS!

Finally, if you are in a pinch, you can purchase pre-made Elderberry Syrup.  The most common brand name is "Sambucol" and can be found in most health food stores and drug stores.  It is, however, far more expensive than making your own.  The one benefit to "Sambucol" is that it also comes in a tablet form, so you can take the Elderberry protection with you when you are away from home!

Instead of trying to figure out whether to starve or feed your colds and flu; feed yourself the benefits of Elderberries and stop worrying about colds and flu!

A Hunting We Will Go!

In our part of the country, most big game hunting seasons have started, with elk and deer season to start in the next week.

Neither my husband or I hunt, but we have many friends and family who do and we manage to get our share of wild game.  My solution in the past has always been to soak it in salty teriyaki for 24 hours, then grill it.  No one could tell what kind of meat it was after that!  I have learned, however, that there are other ways to cook wild meat, with limited gaminess.  Here is one of my favorites... it calls for elk, but you can use deer, antelope, etc!  If you NEVER eat wild game... you will still love this recipe with Beef or Bison!

(Note:  As always, Green text are Olivelle recipes that I will share. Green text within a recipe are ingredients that can be purchased from Olivelle locally or on the website http://www.olivelle.com/ )

Elk and Mushroom Marsala over Pappardelle Pasta
(Chef Mason Zeglen)

1/2 lb Elk steak (thinly sliced)
1 Tbsp NOMU Spanish Rub
1 Cup Flour
3 Tbsps Caramelized Garlic Olive Oil

1 Tbsp Garlic (Finely Sliced)
3 Shallots (Thinly Sliced)

2 Cups Crimini Mushrooms (Sliced)

1/4 Cup Marsala Wine

1 Cup Beef Stock

1/2 lb Pappardelle Pasta (Cooked al Dente)

1/2 Cup Chopped Parsley

1. Tenderize the slices of meat with a mallot (When tenderizing, use the weight of the mallot to "fall" on the meat slices.  Don't pound the meat.)
2. Season the meat with the Spanish Rub, then coat with flour
3. Heat a large skillet on high heat, add the olive oil and fry the meat until lightly brown on both sides. (Keep wild game medium-rare to medium.  Overcooking the meat WILL give it a gamy taste.)  Remove the meat from the pan and set aside.
4. Add the Mushrooms, Shallots and Garlic to the pan and saute on medium high heat until tender (about 2 minutes)
5. Add the Marsala and Beef Stock to the the pan.  Reduce the liquid for about 5 minutes.
6. Add the meat back into the sauce and toss with the pasta.  Sprinkle with parsley.

~~~~~~~~~

Pappardelle pasta is a wide noodle pasta.  And how to cook your pasta...

1. Bring your UNSALTED water to a hard, rolling boil.
2. Toss in about 1 Tbsp coarse sea salt.  This is to keep your water at a boil when you put the pasta in.
3. Stir in the pasta and turn down the heat slightly, but do not let the water stop boiling.  Stir occasionally to keep pasta from sticking together.
4. Don't over cook your pasta.  An easy, although slightly messy, way to test if your pasta is done... take a piece from the water and toss it at your kitchen wall.  Seriously... if the pasta sticks, it is done!
5. Drain the pasta, but DO NOT RINSE if you are serving it hot, with a sauce!  Rinsing will wash off the starch.  The starch helps hold the sauce on the pasta.  If you are making a cold salad with the pasta, you will want to rinse and chill the pasta.

~~~~~~~~~

This simple recipe can be made in 1/2 hour!  The key is, DON'T OVERCOOK!

Don't be afraid of the wild beasts... Cook 'em!

Let's Face It!

Vote for which recipe will be posted next week!  Go to the Facebook page and scroll down to the poll... vote soon... I will be working on the post this weekend!

Following is a link to the Facebook page:

http://www.facebook.com/pages/A-Drizzle-of-Oil-A-Pinch-of-Salt/226020334123705

Be sure to "Like" the Facebook page while you are there!

Have a GREAT weekend!

Don't Cry over Onions!

"Life is like an onion: you peel it off one layer at a time,
and sometimes you weep."

Carl Sandburg

 One of my plans for this blog, was to share cooking/kitchen tips.  I have seen MANY ways of cutting different foods and I will share some of those in time.  My very favorite cutting method is the one that follows... the DREADED ONION!  This is a tip that I picked up from Chef Brie and is by far, the best onion cutting method I have come across!

1. Lay the onion on its side, on a cutting board.

2. Cut off the LEAF end of the onion.  This will be the ONLY cut you will have to make in which the onion is not sitting flat & stable on the cutting board.  From this point forward, your onion will always be sitting on a flat side, making cutting safer & easier!

3. Set the onion on the flat end that you just cut.  (Root side up)

4. Cut the onion in half, root side to leaf side.

5. Peel off the outer skin (& next layer if papery), leaving the ROOT intact.  Lay the onion on its side.  By leaving the root on the onion, it holds all the slices together, making the onion easier & safer to hold while cutting.  It also helps you get a beautiful, even dice!

6. Slice from cut off leaf end to about 1/2" from root end.

 7.  Continue making equal distance slices around the circumference of the onion.  DO NOT cut all the way to the root.

8.  Make slices from the cut end toward the root in equal distances.

9. Stop cutting when you are about 1/2" from the root.

10.  If you have enough onion left, you can turn the root end on it's side and make radial cuts out from the root.

11. Then make a few more slices until you are left with only the core & root.

12. Toss the root, cut the other half of your onion & use your perfectly diced onion pieces!

~~~~~~~~~~~

~You will be able to adjust the cuts in steps 6, 7, & 8 depending on how big you want your dice.

~If your recipe calls for onion "petals", make wider cuts in step 7, then simply cut off the root end.  Perfectly easy "Onion Petals"!

~If your recipe calls for slices, skip steps 6 & 7 and finish with step 8.

I have broken this process down into quite a few steps, but once you have it down, you can chop onions quickly & like a pro!

~~~~~

Now, for the age old question... how to cut onions without crying!    With the above cutting method, you will be able to cut an onion so quickly, you will have very little crying time, but... I do know of several tips...

~Cut onions next to a gas flame on a stove.

~Cut onions under water.

~Wear kitchen goggles.

and the method that works very well for me... a tip from my daughter-in-law...

~Breath ONLY through your mouth while cutting onions!

Do you have any "no-cry" onion tips?  I would love for you to share them!