This year is my 12th year as a Floridian and the 12th at my job as well.

I really do love it here; there is so much to do and so many opportunities for relaxation. Visits to the Keys are a big part of the Florida experience for many people. So far, I’ve only been there once — and not even all the way to the end! But I did make it to Butterfly World and the Coral Castle, both of which are charming. But the best part of the Keys has to be that uniquely Floridian dessert, Key lime pie!

This recipe is definitely a “foodie” version of the classic; if you don’t want to make the homemade graham crackers for the crust, just be lazy and buy one! But I do think the homemade crust makes this pie stand out. Just be sure to get Key lime juice, not simply lime juice!

Homemade graham crackers

1-1/2 cups whole wheat flour
3/4 cups unbleached white flour
3/4 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons water
4 tablespoons butter
6 tablespoons turbinado sugar
1 egg
1/4 cup of honey

Preheat oven to 350 degrees. Combine the whole wheat flour, unbleached white flour, and salt in a bowl and mix with a fork till well blended. In a small bowl, dissolve the baking soda with the water and set aside. Cream butter, sugar, and egg until fluffy, then add the baking soda mixture and the honey. Mix well and add the flour a little at a time till well combined. Line cookie sheets with parchment paper and divide dough into two sections, rolling both out to 1/8-inch thickness. Cut into squares large enough to turn over with a spatula. Bake for about 8 minutes until underside is browned, then turn over and repeat for another 8 minutes. When finished baking, leave the crackers to crisp with oven door open after it has been turned off. Make sure to loosen them first so they don’t stick to the parchment paper. Let them sit about 3 hours in the oven.

Graham cracker pie shell

If you don’t have a food processor, use a blender to make graham cracker crumbs for the pie shell. For the pie shell, you’ll need 1 1/2 cups of the graham cracker crumbs, 3 tablespoons turbinado sugar, and 5-1/2 tablespoons butter. Mix dry ingredients together and then cut in the butter until well combined. Press into a 9-inch pie pan (this will take patience and a little time!). Bake at 350 degrees for 8-10 minutes until lightly browned.

Key lime pie filling

3 eggs
1 cup sweetened condensed milk
1/2 teaspoon cream of tartar
1/3 cup Key lime juice

Preheat oven to 300 degrees. Beat the eggs with a mixer until foamy, then add the condensed milk and cream of tartar followed by the lime juice and stir for about 5 minutes. Pour the filling into the graham cracker crust and bake for about 20 minutes until the filling is set. Let cool for half an hour before refrigerating overnight. Serve with fresh whipped cream.

Recipes

By Samantha Deebel

Although I have yet to travel to India, I find the food of this vast country to be amazing. I especially like the many vegetarian options the cuisine offers. Luckily, my travels have taken me to many fantastic Indian restaurants, my favorites being in London. Besides onion bhajis , I adore samosas. They take some time to prepare, but they’re well worth the effort. Enjoy!

Samosa Dough

4 cups unbleached white flour
Pinch of salt
1/2 cup melted butter or ghee
2/3 cup of cold water

Put the flour and salt in a bowl and drizzle the melted butter or ghee over the top. Rub together with your fingertips until the mixture resembles coarse breadcrumbs. Slowly add the cold water and mix by hand to make a dough. Knead for 5 minutes until it smooth and soft but not sticky. Shape into a ball and sprinkle with a few drops of water. Cover with a damp cloth and let sit while you prepare the filling.

Samosa Filling

3 medium potatoes, diced into small cubes
2-1/2 cups cauliflower, chopped fine
1-1/2 cups peas, fresh, frozen or canned
4 tbsp. ghee or vegetable oil
1 tsp. cumin seeds
1/2 tsp. fenugreek seeds
1/2 tsp. grated fresh ginger
1 tsp. turmeric
1/2 tsp. ground coriander
1/4 tsp. asafetida (a pungent Indian spice )
1/4 tsp. ground cloves
1/2 tsp. cinnamon
2 tsp. sea salt
1/4 tsp. pepper (or lemon pepper)

Peel the potatoes and dice them, then chop the cauliflower. If you are using fresh or frozen peas, cook them, drain, and set aside. In a frying pan, use 2 tablespoons of the ghee or oil to fry the cumin and fenugreek seeds. As soon as they darken, add the ginger and the rest of the spices and fry for a few seconds. Next add the potatoes, cooking them for about 5 minutes.  Then add the cauliflower and keep frying for another few minutes. Add 2 tablespoons of water, cover, and cook for about 15 minutes — but be sure to lower the heat to prevent burning. Stir in the peas and season with salt and pepper, or lemon pepper. Spread the mixture on a cookie sheet to cool. When sufficiently cool, dust a rolling surface with flour, and divide the dough into 10 balls. Roll out a ball into a 6-inch circle, then cut the circle in half. Moisten half the edge of the straight side of the half-circle with water and press the edges together to make a cone shape. Fill about 2/3 with filling and then close together by pinching and folding the edges together to pleat the top. Repeat until all the dough is used up. Heat some oil for frying them in a pan for 10-15 minutes, turning them often until they are golden brown (you can also use a deep fryer). Drain on paper towels before serving.

Coconut Yogurt Sauce 

1-3/4 cup plain yogurt
2 tbsp. grated coconut
2 tbsp. chopped fresh coriander (cilantro) leaves
1 tsp. cayenne pepper
Pinch of sea salt

Mix all ingredients together and add a pinch of sea salt. Make ahead of time so the flavors have time to set.

Chutneys also go well with samosas. Try a good jar of mango chutney for sweetness or lime pickle for a savory flavor.

By Samantha Deebel

In my family any get together is an excuse to eat, but we really go all out for Thanksgiving. Besides the usual turkey and trimmings though, I always look forward to new side dishes and appetizers. If, like mine, your family hangs out all day grazing the buffet table in between dancing and football, it’s nice to have a variety of choices, and these suggestions can be great additions to your spread.

Happy Thanksgiving to all! This Thanksgiving I give thanks for my awesome family and friends and their unconditional love.

Fresh Onion Dip

In a large skillet, sauté 2 cups of chopped onions in some olive oil till lightly browned. Set aside to cool. In a decorative bowl, mix together 1 cup of sour cream, 1/2 cup of cream cheese, 2 teaspoons of apple cider vinegar, and a handful of chopped fresh parsley or chives. Add lemon pepper to taste. Add onions and mix well, then chill until ready to serve. This dip is great with chips and raw veggies!

Spinach, Blueberry and Blue Cheese Salad

Depending on how many people you’re making salad for, buy spinach that’s already washed and packaged; it really is a timesaver and free of gritty dirt! (But even though it says “pre-washed,” I do always rinse it beforehand.) I would say for every six cups of spinach leaves allow 1 cup of blueberries and 1 cup of bleu cheese crumbles. Make a dressing with 2 parts balsamic vinegar to 1 part olive oil, or buy a good raspberry vinaigrette to use. Garnish with chopped walnuts.

Blue Cornmeal Muffins

Combine 1 cup of blue cornmeal, 1 1/2 cups flour, 2 teaspoons baking powder, 1 teaspoon of salt, and 2 tablespoons of turbinado sugar. With a fork, mix in 1-1/2 cups of shredded cheddar cheese. Add two lightly beaten eggs, 1/2 cup of canola or coconut oil, 1 1/4 cups of milk and 1 1/2 cups chopped red bell peppers. Mix all together gently to combine. Line a 12-cup muffin tin with papers and spoon in mixture, filling cups just halfway. Bake at 350 degrees for about 25 minutes. Makes 1 dozen muffins. They’re a nice change from regular rolls or biscuits and they taste really good with some turkey sandwiched in between!

My family and I lived in Singapore for a couple of years when I was in elementary school. On the weekends we’d go to eat at the outdoor food stalls in town. The smells from the sizzling woks were amazing, and the variety of foods incredible. Singapore is quite a mixture of cultures — Chinese, Malaysian, Indian, and Pakistani with a wee bit of British thrown in.

Here are a few of my favorite dishes from that time. The first, egg drop soup, is also known as egg flower soup. I used to watch my dad make it; the key is to pour the eggs slowly!

Egg Drop Soup

4 cups beef, chicken, or vegetable stock
2 eggs
2 teaspoons coconut oil
2 chopped scallions
2 tablespoons soy sauce
1 teaspoon vinegar
A few pinches of salt and pepper

Bring the broth to a boil. Beat the eggs and oil together and pour into the broth in a slow stream. Stir in the remaining ingredients and bring to a boil again. Reduce heat and serve. (I like to add more scallions to my bowl and some crunchy wontons or chow mein noodles.)

Cabbage In Coconut Milk (Masak Lemak)

1 1/2 cups coconut milk
3/4 cup chopped onions
2 minced garlic cloves
2 teaspoons anchovy paste
1/4 teaspoon dried chili peppers
3 lbs. of shredded cabbage

Put all ingredients, except for the cabbage, in a large pot and bring the mixture to a boil. Then add the cabbage, mixing well. Cover with a lid and reduce heat to low for about 30 minutes, stirring occasionally. This goes very well with a curry dish.

Vegetable Salad (Gado-Gado)

Heat 2 tablespoons of coconut oil in a skillet. In the oil, sauté 1/4 cup chopped onion and 3 minced garlic cloves for a few minutes. When onion is translucent and garlic is browned, stir in 1/2 cup of peanut butter, 1 teaspoon raw sugar, a pinch of salt, two pinches of dried chili peppers, and 2 teaspoons of lemon rind. Gradually add 3/4 cup milk and 3/4 cup water and simmer for a few minutes, stirring constantly. Set this dressing aside to cool. Arrange mixed greens on a platter and then cover with 1 cup shredded cabbage, 1 cup green beans, 2 cups diced tomatoes, and 2 cups sliced cucumber. Top with 1 cup chopped, boiled egg and some peanuts. Drizzle dressing over the top and serve.

Recipes: August 2011
By Samantha Deebel

School will be starting back up this month, and for those of you who prefer to give your kids homemade lunches, there’s always the problem of what to pack over five days.

My son has been bringing his own lunch to school since preschool. Now that he’s a senior in high school he’s pretty good at preparing his own, but I still spoil him and make it for him a couple of times a week.

Here are a few ideas to help you create some healthy, tasty food for their lunch boxes.

One fun thing I’ve done all through school is drop in notes of love and praise once in a while. It’s nice to hear: “Thanks for the note, Mom. It made my day better!”

For the younger kids, finger sandwiches are often easier to eat. If you have time, you can use cookie cutters to cut the bread into cute shapes. If not, a simple cut into four triangles is also good. Cheese on its own or paired with a vegetarian lunch meat (or real lunchmeat) is a basic filler, but also consider almond butter, a healthier alternative to peanut butter as the foundation for a sandwich. Since organic jams and jellies are easier to find, you can create interesting twists on the old-fashioned PB&J. There’s also banana and honey sandwiches, tofu that’s been marinated and baked with flavor, or sliced boiled egg on buttered bread. You can also use crackers instead of bread to change things up.

Wraps are fun for the older kids. They can be filled with salad and cheese or salad and tofu. Even a pure salad wrap with sprouts can be dipped into a favorite dressing. The possibilities are endless, and even leftovers can be wrapped. Consider fillings like stir fry, beans and rice, or even small omelettes.

As for the rest of the lunch, pack bottled water, a natural juice drink, or even homemade iced tea.

Here are some ideas for other healthy lunch treats: real fruit leathers (or roll-ups); trail mix or dried fruit and nuts, popcorn; rice cakes, small cuts of veggies to snack on; a cup of homemade fruit salad or fresh-cut fruit; granola bars; healthy cookies or homemade versions of your favorites.

There are many natural and organic snacks, chips, and treats available these days. Try some out and see what your kids like best.

Have a great school year, everyone!

My uncle Mannys birthday is always celebrated at our annual July family get-together, so we always have cake and ice cream. Since the weather’s pretty hot this time of year here in the south, cool dishes seem to go over best with whatever you plan on grilling.

Hope you all enjoy the festivities safely and happily! Let freedom ring!

Orzo Pasta Salad

1 lb. thin asparagus
Garlic, chopped
1-1/2 cups of chopped dark olives
1 cup chopped red pepper
3 cups cherry tomatoes, halved
2 tablespoons capers
2/3 cup chopped walnuts or pine nuts
2 cups of orzo pasta

Cook, drain, and cool the orzo, then set aside. Sautée asparagus in 2 tablespoons of olive oil and 4 cloves of chopped garlic till just tender but still crunchy. Set aside. When cool, cut into 1/4-inch slices. Mix all ingredients together with the orzo and chill thoroughly. Add a couple of handfuls of fresh, torn-up basil with salt and lemon pepper. If it’s too dry, add more olive oil. (Sliced avocado looks pretty on top and adds a little pizzazz to your pasta salad.)

Avocado Ice Cream

(This is an old fashioned recipe with sugar and milk. I’m sure you could substitute them with agave and almond or coconut milk, if you prefer. Experiment!)

3 ripe avocados
1-1/2 cups milk
1 cup sugar
1/4 cup lime juice
Pinch of salt

Blend all ingredients in a blender and then transfer to an ice cream maker. If you don’t have one and are feeling ambitious, just keep stirring the mixture vigorously every 15 minutes while it’s freezing. It’s cold, refreshing, and something different!

Bean Dip

2 15 oz. cans of navy beans, rinsed and drained
2 tablespoons of apple cider vinegar
1/2 cup of sun dried tomato pesto or regular pesto

Blend all ingredients till smooth and then stir in the tomatoes. Chill and decorate with fresh basil leaves and dip away!

Summer is here at last, but nobody really wants to spend a whole lot of time in the kitchen when the ocean and pool are the most refreshing places to be! Also, we all want to look and feel our best for the summer and are striving to eat healthy as well. What to prepare?

The first thing that comes to my mind is stir fry. It’s easy, nutritious and delicious. If you don’t have a wok, you can pick one up really cheap. You’ll be surprised how easy it is to clean and how much you’ll end up using it. Get one with a lid so you can steam some veggies. You can also make your own tortilla chips in your wok! Cut up some corn tortillas into quarters and drop in some heated oil for a few minutes. Yum!

Stir Fry Ideas

2 tablespoons of oil (this is usually plenty for a stir fry; I prefer coconut oil or olive oil)

3 cloves of garlic, chopped

1/2 cup sliced onion

1/2 cup broccoli florets

1/2 cup shredded carrots

1/2 cup diced zucchini

1/2 cup sliced red peppers

Heat the oil and add the veggies, fry for about 5 minutes on medium-high heat. Add 1 cup of thinly sliced mushrooms; keep stir frying till they soften. Then add 1 cup of bean sprouts, stir fry for a few more minutes, and then add some teriyaki, soy sauce, or just salt and pepper. You can spice it up with chilis and cayenne pepper, or you can use turmeric and ginger. It generally takes about 10-12 minutes to stir fry your food. Veggies are best eaten while still a bit crunchy — a slightly cooked yet raw texture — this way they retain alot of their nutrients. Just about any veggie can be used in a stir fry; use up all your leftovers from the fridge. If you want meat or seafood make sure the pieces are small enough to cook fast and add them before the veggies. I like to use cooked shrimp that I can just add during the last few minutes of frying. (If you do the same, make sure they are wild-caught, not farmed!) Whatever ingredients you use, try pairing the stir fry with a bowl of mango salsa and chips, some wild rice, a fruit salad for dessert, and a coconut water!

Mango Salsa

6 roma tomatoes, chopped

2 scallions, thinly sliced

2 tablespoons chopped fresh cilantro

1 clove garlic, minced

1 cup mango chunks

Sea salt and pepper to taste (You can use crushed red pepper if you want it spicy or one jalapeno finely chopped)

Vegan Vodka Sauce

12 Kalamata olives, pitted
2 cups organic spaghetti sauce
1/3 cup silken tofu
2 tablespoons vegan margarine
1 tablespoon cooking sherry

Blend all ingredients in a blender until smooth. Heat at low temperature and serve over your choice of pasta. Garnish with more olives and fresh chopped basil. Sprinkle with vegan “parmesan” cheeses if you like. This sauce can also be used for making delicious homemade pizza.

Lentil Salad

1 cup cooked lentils of your choice
1/2 cup sliced almonds
1 cup green beans
Couple of squeezes of lemon juice
1-2 cloves of crushed garlic

Heat a little olive oil in a pan over medium heat, toss the green beans, garlic, and almonds until gently cooked but still crunchy, then add the lentils and stir until well mixed. Put in a bowl to cool adding the lemon juice.

Spicy Dressing

In a blender, combine these ingredients

2 garlic cloves
1/2 cup parsley
1/2 cup cilantro
1 jalapeño chili
1/3 cup olive oil
3 tablespoons lemon juice
1 teaspoon coriander (cilantro)
2 shakes of cayenne pepper
Salt to taste

When the salad is cooled, mix in the dressing, and serve at room temperature — or put in the fridge to chill just before serving.

Banana Cacao Raw Ice Cream

2 cups frozen bananas
2 tablespoon raw cacao powder
1 cup coconut water
4 dates, pitted

Blend in a blender until smooth and creamy. If you can’t wait to eat it, go ahead. Otherwise, refreeze for about 1/2 hour and then blend again and serve.

I have been blessed to celebrate both Easter and Passover at different times in my life.

I used to work at a Jewish preschool in New York City, and cooking was a big part of our classroom activities. Haroset was always fun to prepare with the children. Part of the Passover Seder, there are several versions, but below is the one we used. Hot cross buns on Easter morning are also a big favorite of mine. What follows is a fairly easy version to try. (I always make extra icing, though!)

Enjoy! And have a Happy Earth Day, too! Reduce, Reuse, Recycle!

Haroset

1 cup of peeled, diced apples
1 tablespoon honey
1/3 cup orange juice
1/2 cup chopped dates
1/2 cup raisins
3 tablespoons grape juice
1/2 cup slivered almonds
1/2 teaspoon cinnamon
1 teaspoon lemon juice

Combine all ingredients and refrigerate until ready to use. We’d have it on matzo; I like it mine with horseradish.

Hot Cross Buns

Put 1 cup of warm milk in a large bowl, mix in 2 packets of dry yeast and let sit for about 5 minutes. Mix in 1/2 cup of natural unbleached sugar, 2 teaspoons of salt, 4 eggs, 2 teaspoons of cinnamon, 1/2 teaspoon of nutmeg and 1 teaspoon of cardamom, then add 1/3 cup of melted butter. Then add 5 cups of flour, one at a time until you get a good dough. Knead for about 10 minutes on a floured board. Put about 1 tablespoon olive or canola oil in the bowl before you put the dough back in, and make sure the dough ball is covered in it. Cover the bowl with a damp cloth and let it sit in a warm place till it doubles in size. After it has risen, punch it down and knead it for a few minutes. Break the dough into pieces and shape into buns. Let them rise again and then bake at 400 degrees for 10-15 minutes.

Icing:

2 cups powdered sugar
4 tablespoons milk
2 teaspoons vanilla extract

Mix all ingredients together and then ice the buns while still warm. You can put the icing in a plastic bag and cut the corner of it to make crosses on the buns.

Recipes: March 2011
By Samantha Deebel

Happy St. Patrick’s Day! I’m quite fond of Irish music and food, but haven’t quite got the taste for Guinness… But I thought I’d give you a couple of dishes featuring Ireland’s famous stout for you to try anyway. I added the vegetarian option to the Irish stew in honor of the singer Hazel O’Connor (for those old punks who remember “Breaking Glass”). I had the pleasure of knowing her for a while back in L.A. She was a devout vegetarian and a lot of fun.

So here’s to the Irish! Don’t forget to wear your green!

(And Happy Birthday on St. Paddy’s Day to Dune!)

Traditional Irish Stew (Stobhach Gaelach)

2-1/2 lbs. of lamb (or Tofurky roast if you’re vegetarian), cut into pieces
4 cups diced potatoes
2 cups sliced onions
4 cup chopped carrots
1 bunch chopped parsley
1 cup Guinness
1 cup water

Cook all ingredients in a covered pot on low heat for about 1-1/2 hours. Season with salt and pepper. Add more water if needed while cooking.

Guinness Gingerbread

1 cup Guinness
1-1/4 cups molasses (not blackstrap)
1 cup butter
1-1/2 cups brown sugar
3 large eggs, beaten
3 cups flour
2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons ginger
2 teaspoon grated nutmeg
1 teaspoon cinnnamon
1/4 teaspoon ground cloves

Preheat oven to 350 degrees and butter and flour two loaf pans. Bring the Guinness and molasses to a boil then set aside. Cream together butter and brown sugar then beat in the eggs. Alternately add the dry ingredients to make a batter.Pour batter into the pans and bake for 60-70 minutes. Check for doneness by sticking a toothpick in the middle.

“We are all a little weird and life’s a little weird, and when we find someone whose weirdness is compatible with ours, we join up with them and fall in mutual weirdness and call it love.” — Dr. Seuss

This quote gave me a good laugh. I hope you all have a lovely Valentine’s Day (with good food!) this month.

Here are two of my easy fondue recipes to enjoy with the people who light up your life.

BASEL FONDUE

1/2 lb. grated Gruyère cheese
1/2 lb. grated Appenzeller cheese
1 tbsp. flour
1 cup dry white wine
1 clove garlic
Pinch of salt
A few grinds from a pepper mill
1/4 tsp. ground nutmeg
6 tbsp. Kirsch
1 large bagette cut into bite-size cubes

Rub the inside of your fondue pot with the garlic clove, then toss in the flour (leaving the clove inside). Pour the wine into the pot and bring it to almost a boil on the stove. Slowly add the cheese by handfuls, stirring constantly until melted. Add the salt, pepper, and nutmeg. As the mixture starts to boil again, add the Kirsch, give it a good stir, then transfer it to the fondue burner and serve. Whoever finds the garlic clove wins a prize!

My friends in Basel, Switzerland accompany the fondue with a salad, pickled cocktail onions, sweet and dill gherkins, a fine selection of olives, paper-thin slices of ham and beef, a good white wine, and the rest of the Kirsch. At the end of the meal a small glass of Kirsch is raised to the host.

CHOCOLATE FONDUE

12 oz. dark chocolate chips or block of dark chocolate, chopped (milk chocolate chips can be used as well)
8 oz. of cream

Heat the cream in the fondue pot over the stove until it starts to bubble — do not allow to boil! Add the chocolate and lower the heat a little. Use a whisk or fork to stir until the chocolate is all melted. Transfer to the fondue burner and serve with fresh or dried fruit or even animal or graham crackers.

All this cold weather has got me making lots of soups. I love soup’s versatility — you can make a big pot and enjoy it for a few days; you can enjoy a little as a preface to a meal or add a salad and toasted cheese sandwich or hummus and chips to turn it into something much more. Above all, soup is an easy and quick supper for those of us pressed for time.

Last year I lost about 70 lbs., but this holiday season set me back about 10 lbs., and I still have 40 to go to reach my goal. If any of you are looking to lose weight in the new year, I encourage you to do it slowly. You can lose weight and enjoy food at the same time — and eating soup helps you get the best of both worlds. Hummus is another great, healthy way to supplement your meals.

Whatever you decide to do, find what works best for you and stick to it. You’ll be glad you did!

Happy and healthy New Year to all!

Lickety Split Vegetable Soup

1 cup chopped onion
2 to 3 cloves chopped garlic
1 cup chopped celery
1 cup sliced carrots
2 cups shredded cabbage
1 cup frozen peas
1 cup frozen corn
Butter
Veggie bouillon cubes or powder

In a large pot, melt a couple of tablespoons of butter and gently sauté the onions, garlic, and celery for about 5 minutes. Add 6 cups of water and the carrots, cabbage, peas, and corn. Bring to a boil and then turn the heat down to a low simmer. Add the bouillon according to package directions. Let simmer for about 30 minutes, or until the veggies are tender. I like to sprinkle shredded cheese and croutons on the final product.

Easy Hummus

2 15-oz. cans of garbanzo beans (chickpeas)
1/3 cup of tahini (sesame paste)
Generous pinch of turmeric
3 to 5 tablespoons of olive oil
3 to 5 cloves of garlic, depending on how strong you like the flavor
Salt to taste

Blend all these ingredients until smooth and add salt to taste. Add more olive oil if the mixture is too thick. I like to load mine up with garlic and sometimes add roasted veggies, red pepper or eggplant. Hummus keeps well and works great in sandwiches or wraps.

By Samantha Deebel

Happy Holidays! I’m roasting a turkey as I write this column and think about all the upcoming “foodie” events in my family.

Each December, my family starts off the month with a cookie exchange. Everyone bakes a dozen cookies for each participating person or family and another dozen to share at the gathering. Afterwards, everyone gets to take home an assortment of different cookies. Here a two of my favorite cookie recipes.

Enjoy your holidays, and be safe and well!

Happy baking!

Gingersnaps

2 cups flour

1 tablespoons baking soda

1-1/2 teaspoon ground ginger

1 teaspoon cloves

1/4 teaspoon salt

1-1/2 sticks butter, softened

1 cup sugar

1 cup molasses

1 egg

Combine all the dry ingredients in a mixing bowl. In a separate bowl, cream together butter and sugar till fluffy, add molasses and egg, then mix together with the dry ingredients. Batter should be smooth. Form into a log similar to slice-and-bake cookie dough tubes. Wrap in plastic and chill for 3-4 hours. Slice into about 1/4-inch disks and bake for about 12 minutes in a 375-degree preheated oven. Once they’ve cooled, you can put a little vanilla frosting between two cookies to make a really decadent treat.

Grandma Lena Van Heuvel’s Peanut Butter Cookies

1 cup shortening

1 cup sugar

1 cup brown sugar

1 cup peanut butter

2 tablespoons hot water

2 whole eggs, well beaten

3 cups sifted flour

1 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon baking powder

1-1/2 teaspoon vanilla

Cream shortening, sugar, peanut butter, and hot water until light and fluffy. Add eggs, then the dry ingredients and the vanilla. Drop on cookie pan and flatten crosswise with a fork. Bake at 375 degrees for about 10 minutes. (I like to add M&Ms to the batter; stir in 1 cup or more.)

In spite of the poor economy, we all have so much to be grateful for. I give thanks that I live in a beachside community that is so caring and giving. Whether you’re helping out at the local charities or feasting with family and friends, I hope you all have a lovely Thanksgiving!

Happy Birthdays to my “Little Momma,” Aunt Cathy, Cousin Becky, and “Grammie Ellie.” Thanks for always “being there”!

Here are a couple of recipes to accompany your turkey or tofurkey.

Macadamia Nut Stuffing

1/2 cup chopped onion

8 slices chopped bacon

2 stalks of celery, chopped

1 apple, chopped

1/2 cup chopped mushrooms

1/2 stick of butter

1/2 cup of chicken or veg stock

A couple of sprigs of fresh parsley, chopped

A couple of pinches of poultry seasoning

12 ounces of croutons

1 cup chopped macadamia nuts

Salt and pepper to taste

In a large pot, sauté the bacon, onion, celery, apple, and mushrooms in the butter until onions are translucent. Pour in the stock and bring to a boil. Reduce heat to simmer. Put in the parsley and poultry seasoning and simmer for a couple of more minutes, then put in the croutons and nuts and mix well. If the mixture seems too dry, add more broth and butter. Let it cool before stuffing your bird. Makes about 4 cups.

Candied Sweet Potatoes

5 lbs. sweet potatoes

1 stick of butter

1 lb. box of dark brown sugar

1/2 cup molasses

8 cups of mini marshmallows

2-3 teaspoons cinnamon or more to taste

1/2 teaspoon nutmeg or more to taste

Scrub the potatoes and either bake or boil them until cooked. Cool them, remove skins, cut up in large chunks, and refrigerate until the sauce has been made. Preheat oven to 350 degrees. You will need a 9 x 13 metal baking pan. Place the pan on a large burner on top of the stove, medium heat. Melt and mix the remaining ingredients in the pan until well blended and bubbling. Move pan from stove top to oven and bake the sauce until it is thick and sticky, about 30-40 minutes. (You will need to check the mixture, as it may take longer than 40 minutes.) Additional marshmallows may be added if the sauce is too thin. When the sauce has reached a “candied” texture, add the sweet potatoes and, using a spoon, coat them well with the sauce. Continue cooking until heated through.

We were recently given a bunch of really great local avocados and I came up with some new recipes to use them up.

Avocados are rich in potassium and have loads of good, heart healthy fat! They’re best eaten when soft to the touch but still a bit firm.

Avocado and Tomato Salad

Slice one avocado and two tomatoes into wedges. Thinly slice a little red onion or a few scallions. Mix gently with 1/4 to 1/2 cup of Italian dressing and let marinate for about an hour. Garnish with fresh basil and a sprinkle of grated parmesan. Lovely and refreshing!

Avocado Bisque
2 to 3 large, ripe avocados, peeled and quartered
1/4 cup lime juice
2 cups vegetable broth
3 cups half-and-half or cream — or almond milk if you’re vegan
3 tablespoons chopped fresh cilantro

Put the avocados and lime juice in a mixing bowl and use a mixer on low to blend them till creamy. Add remaining ingredients and blend with whisk till mixed well. Chill till very cold before serving. Garnish with some cooked and cooled seafood if prefer. Yummy!

Raw Avocado Veggie Delight

1 avocado, sliced
1 beet cut into thin sticks
1 red bell pepper, sliced
1 grated carrot
1/2 cup shredded purple cabbage

Mix ingredients together and sprinkle with squeezed lemon juice to prevent the avocado from browning. Drizzle with some olive oil and salt and pepper to taste. Super healthy and very crunchy!

I had my first taste of French food outside a train station in Paris. I’d arrived from Switzerland after a five-hour train journey to one of the most exciting cities in the world, but al I could think about was food. There was a crêpe stand nearby, so I ordered a crepe with chocolate sauce. Divine!

On a later road trip somewhere outside of Lyon, I stayed at a hotel that offered outdoor evening dinners with all the other guests. We ate course after course, drank French wine, and ended finished off the evening with a beautiful flan.

Both are now two of my favorite treats.

Crêpes
6 tablespoons sifted four
2 whole eggs
2 egg yolks
2 cups cold milk
1 teaspoon sugar
Pinch of salt
1/4 cup melted butter

Combine flour, eggs, and egg yolks by whipping with a wire whisk. Add milk, sugar, salt, and mix well. Heat a small skillet and brush with melted butter. Pour in 1 tablespoon of batter and tilt pan quickly so the batter spreads evenly over the bottom of the pan. Flip over when the edges of the crêpe start to solidify and cook the other side. It’s a delicate process, but with a little practice you’ll get it.

Crêpes can be filled with just about anything. I make savory crêpes with sautéed mushrooms and asparagus with a little goat cheese, and sweet ones with fruit and chocolate. Anything goes with crêpes, so get creative!

Flan
4 eggs
1/4 cup sugar
Pinch of salt
1 teaspoon vanilla
3 cups milk, scalded

Beat eggs slightly in a medium-sized bowl. Stir in sugar, salt, and vanilla. Slowly stir in milk that has been scalded in a saucepan. Strain liquid into a baking dish. Put the baking dish into pan of hot water (water should be level with custard in baking dish). Bake at 250 for about 1-1/2 hours or until a knife inserted into custard comes out clean. Carefully remove baking dish from water and cool.

I like to cook raspberries with a little sugar and water and pour them over the flan after they’ve been chilled. Caramel sauce and nuts are other great toppings.

Recipes: August 2010
By Samantha Deebel

Hey, Resident readers!

My “cousin” Micky King is a fabulous chef. Micky was First Chef on the RV Arctic Discoverer, which recovered the lost treasure from the SS Central America that sank in 1857 during a hurricane, and on land he’s wowed our family for years with his culinary creations.

Here’s a taste of some of Micky’s summer barbecue and a fab vegetarian side dish that can also be made into a mushroom burger (just put it on a bun and add condiments!).

More treats from Micky to come in the future. Thanks, Micky. And thanks to Sean O’Hare for taking some excellent photos.

Portobello Napoleon

This big, stacked ‘shroom is simple and tasty and there’s no end to the ingredients you can add if you’re feeling creative.

6-8 large portobello mushrooms
1 block of cheese
2 large tomatoes
1 sweet onion
1 large avocado
Fresh basil leaves, de-stemmed, washed and patted dry
Marinade of your choice

Marinate mushrooms for two hours in your favorite marinade (my choices are balsamic vinaigrette, Italian vinaigrette or mojo criollo). Grill mushrooms until they start to get tender, then remove from grill and put back into marinade. Cut cheese block width-wise into 1/4-inch slices. Slice tomatoes into thick slices and thinly slice the sweet onion. Peel and slice avocado into thick slices length-wise to fit the mushrooms. Remove mushrooms from marinade. First stack mushroom with cheese followed by whole basil leaves, tomato slices, onions and then avocado slices. You can add another slice of deli-style cheese of your choice atop the avocado. Bake for 20 minutes in a preheated 350-degree oven and serve.

CKN Ribs

What are CKN Ribs? This recipe is my alternative to pork or beef ribs. It’s also a much more way economical way enjoy chicken wings.

1 whole chicken
Your favorite barbecue or wing sauce

Using a good cleaver, cut knuckles off each leg. Lay chicken breast flat on cutting board and cut breast width-wise into three sections. Cut thighs length-wise. Grill chicken pieces on medium heat until cooked. Toss chicken “ribs” into your sauce and spread on a cookie sheet or wrap in aluminum foil and put back on grill or into an oven at 350 degrees for 20 minutes. Serve with carrot sticks and celery sticks and plenty of napkins!

* Note: Leaving skin on the chicken is optional, but it does help keep the meat moist.

• By Samantha Deebel •

“Everyone’s feelin’ pretty, it’s hotter than July…”

Remember that Stevie Wonder song? Well with the summer heat upon us, I thought I’d get some “cool” recipes from Kim Smith at Merritt Island’s A-Live and Healthy, where she makes some awesome raw food. She says: “For a simple and nutritious summer meal, remember to use organic ingredients. You’ll eat less, enjoy it more, and feel fantastic.”

Thanks, Kim!

Happy 4th of July to all!

Lettuce Wraps

3 large romaine leaves

1 avocado

1 tomato

Sweet clover or alfalfa sprouts

Shredded carrots

Shredded zucchini

(Optional: raw pâté)

Place three slices avocado, one slice of tomato, some sprouts, carrots and zucchini in the lettuce leaf, then fold like a wrap, and enjoy! You can add onion too, and of course use any raw veggies you like in it. For a heartier wrap, add some raw pâté.

Raw Apple Pie

For the crust:

1-1/2 cup walnuts

1-1/2 cups brazil nuts or almonds

2 cups sunflower seeds

14 dates

Grind nuts and seeds in food processor until it reaches the consistency of graham cracker crust. Add dates and blend until contents ball up like dough. Set aside.

For the filling:

6-8 apples

1 cup raisins

1 cup walnuts, chopped

Squeeze of lemon or lime juice

Shred or pulse chop apples, skin and all. Remove 2/3 of mixture. Pulse the remaining 1/3 until it becomes applesauce. In a large bowl combine apple and add raisins and chopped walnuts. If apple mixture seems too juicy, you may want to strain it so that it stays firm and dry. Press the crust mixture into a pie pan then fill with the apple filling. Top with the pie topping.

Pie Topping

1 cup cashews

3/4 to 1 cup water

Agave nectar to taste for sweetness

Start with 3/4 cup of water, add cashews, and blend. Add more water gradually if needed until the mixture is thick and creamy. Add agave to taste.

Summer’s here, and I’m as happy as a June bug!

I’m a big fan of Indian food and have been lucky enough to try it in London, New York, Switzerland, and Los Angeles, as well as in my adopted hometown of Cape Canaveral (also known to locals as Cape Carnival).

One of my favorite summer memories of New York nights was walking up to 10th Street and choosing from one of the many Indian restaurants gathered there. We usually gravitated to Rose of India, with its overdose of twinkling lights and the robust sitar player sitting in the front window. My favorite dish from there was Malai Paneer, fresh Indian cheese in a rich tomato sauce. Below is a recipe adapted from a Hare Krishna cookbook and some of my own modifications.

Apologies to Terry Archer (and others) for leaving out the flour in last month’s recipe for Mexican Wedding Cookies. Definitely my bad! Sorry Terry, it was supposed to include “2 cups of unbleached flour.”

I’d like to dedicate this month’s column to the lovely Andrea Rose, whose beautiful smile and sparkling eyes lighted my life. Thank you, angel. We love and miss you!

Malai Samantha Paneer

Heat some coconut oil in a large skillet (cast iron is perfect) on medium heat. Fry 2-3 cloves chopped garlic and about 1/2 a large chopped onion. Throw in a couple of fresh minced chilies of your choice and generous pinches of ground coriander, ginger, and cumin seeds. Toss in 2 heaping spoonfuls of grated coconut and blend with spices before adding about 6 medium chopped tomatoes. Stir well and simmer for about 5 minutes, then add about 1 and 1/2 cups of sour cream and a couple of spoons of tomato puree. Stir well, add chunks of paneer (see below) and let simmer on low for about 15 minutes. Serve with rice and naan bread or papadums. Chilled fresh fruit salad makes for a nice compliment and side dish.

How to make Paneer:

Paneer is a fresh, non-melting cheese common to several Indian dishes. It’s close in consistency to feta, but it’s much less salty in flavor. Paneer is usually cubed and added during the simmering stage of dishes like this one. I’ve come up with this recipe through much trial and tribulation. Please note that if you have an electric stove you have to remove the pot immediately from the burner so the milk doesn’t boil over the top of the pot.

• 1 gallon of full-fat milk
• 1 16 oz. container or plain, full-fat yogurt

In a large stockpot, bring half of the milk to a boil. When it starts rising up, remove it from the heat and add half the yogurt and stir with a wooden spoon. You should see the curds and whey separating; if not, return to heat and stir till they do. Line a colander with double- thick cheesecloth and pour mixture through the sieve. Repeat with remaining milk and yogurt. Drain well before use. The result is a fresh cheese you can roll into balls or cut into chunks. (Some like to keep the remaining whey liquid for other uses.)

Olé! Olé! Olé! Cinco de Mayo Day! Hurray! Hurray! Hurray! School’s Out Day!

What else happens this month? Mother’s Day, summer vacation, longer days, hot weather… Wahoo! Whatever you find yourself celebrating, here are a couple of yummy Mexican recipes for you all to enjoy on the patio.

(And Happy 16th Birthday to my wonderful son Dylan Hausmann! You are the sunshine of my life. Thanks for being an awesome young man. I’m proud of you!)

Shrimp Empanaditas

1 16-oz. jar salsa of your choice (I like black bean )

1 lb. cooked shrimp, chopped in pieces

1/4 cup capers

1/4 cup chopped black olives

Dash of salt and pepper. (If you like spicy, throw in some cayenne or chiles). Mix all these ingredients up and set aside, then preheat your oven to 375 degrees. Now mix together: 1 cup of softened butter, 6 oz. of softened cream cheese, and then add 2 cups of flour and a dash of salt. Knead this mixture together till it forms a soft ball. Roll out the dough on a floured surface and cut in 3-inch rounds. Put a spoonful of shrimp mix in the middle and fold over to make a half moon shape, pressing the edges together with a fork. Lay on a cookie sheet and brush them with one beaten egg (this gives them a nice crust). Bake for about 15 minutes. Serve hot.

Mexican Wedding Cookies

1 cup softened butter

1-1/2 cups powdered sugar

1 teaspoon vanilla

3/4 cup chopped walnuts

Dash of salt

Beat together sugar and butter, add vanilla, and then stir in the walnuts. Preheat oven to 325 degrees. Roll dough into small balls and place on cookie sheet. Bake for about 12 minutes. While still warm, roll them in powdered sugar and then let cool. Makes about 3 dozen melt-in-your-mouth cookies.

Correction:  There seems to be a lack of flour in the cookies recipe – the webmaster guesses about 2 cups?

Have you noticed how nice the produce is looking? I’m especially fond of tomatoes and I have a couple of vegetarian dishes that make a great meal along with a crunchy tossed salad.

Let the sun shine! (And a BIG shout out to my man Jimi — Happy 50th Birthday, Popie. You rock!)

Safe and happy spring to all !

Tomato Gratin
4 beefsteak tomatoes
2-3 cloves of garlic, chopped
1/2 onion, chopped
2 cups panko breadcrumbs
Chopped fresh basil and parsley
Grated Parmesan cheese
Salt, pepper

Sauté garlic and chopped onion in a frying pan for a few minutes. Stir in breadcrumbs until coated. Remove from heat. Slice tomatoes into 1/2-inch slices. Spread about 3/4 cup of breadcrumb mixture in bottom of a greased 9 x 11 pan. Lay half the tomatoes over it and sprinkle with salt, pepper, chopped fresh basil and parsley. Spread more breadcrumbs over tomatoes (leaving enough for the topping) and layer the rest of the tomatoes, spice, then top with remaining breadcrumbs and 1/2 cup grated parmesan cheese. Bake at 350 for about an hour.

Red Beans and Rice Salad
3 cups cooked rice of your choice, cooled
3 cups cooked red beans (cooled if you cook them yourself or straight from the can, drained and rinsed)
2 large tomatoes, chopped
1 celery stalk, chopped
1 green pepper, chopped
1/2 cup red onion, chopped
1/2 cup fresh parsley, chopped
1 red pepper, chopped

Combine all ingredients in a large bowl. Set aside and make the dressing in a small bowl.

Whisk together:
1/2 cup olive oil
3 tablespoons balsamic vinegar
1 tablespoons mustard (spicy, if you want)
Pinch of salt, pepper, sugar, and garlic powder

Drizzle over salad, then toss around till evenly coated. Let stand about 30 minutes, tossing occasionally to let the flavor marinate.

Happy St. Paddy’s Day, lads and lasses! Since we all know about the Guinness and potatoes from last year’s column, I thought I’d come up with something green and healthy to celebrate or cure your hangover.

I recently had the pleasure of seeing Flogging Molly in concert, and wow what a show! So I got my Irish up (my gram’s from County Cork) and created the “Flogging Molly Smoothie”!

Cheers!

Sam’s Flogging Molly Smoothie
1-1/2 cups coconut water
1 kiwi, cut into quarters
1 cup frozen banana pieces
1-2 tablespoon greens powder
1 tablespoon raw cacao powder or nibs
1 tablespoon hemp seeds
2-3 chopped dates, agave nectar or honey to sweeten.

Put all ingredients in a blender and blend till smooth. (If the mixture is too thick for you, add more coconut water.)

Banana-Blueberry Muffins
(This is a real easy one-bowl recipe I like to throw together for breakfast on the weekends. My son prefers cranberries in his; I like both! Either way, they are very yummy and go well with your smoothie!)

3 ripe bananas (break into pieces for easy mixing)
1 cup brown or turbinado sugar
2 eggs
1/2 cup canola or coconut oil
2 cups unbleached white flour
1 teaspoon each of baking soda and baking powder
2 teaspoons vanilla extract
Pinch of salt

In a large mixing bowl, combine all ingredients except for the frozen berries — I use an electric mixer, then mix in the berries by hand. Use a measuring cup to pour into muffin pan. (I like to fill them the cup up so they are nice and big!) Bake at 350 degrees for about 20-25 minutes.

P.S. — Happy Birthday to my friend Dunebuggy whose b-day is on St. Paddys day!

Here are some sweet treats for February, Resident readers!

My friend Carol Allenbaugh makes this fabulous fudge for holidays and special occasions. It is so amazingly creamy and melts in your mouth.

Here’s a little quote that I found for Valentine’s Day I thought you might like:

“Love is the ability and willingness to allow those that you care for to be what they choose for themselves without any insistence that they satisfy you.” — Dr.Wayne Dyer

Carol’s Fudge Recipe
• 2/3 cup cocoa
• 3 cups sugar
• Dash of salt
• 1-1/2 cup milk
• 1/4 cup peanut butter
• 1 teaspoon vanilla

Combine dry ingredients then stir in milk. Bring mixture to a boil on medium heat, stirring constantly. Slowly boil to 234 degrees or the the soft-ball stage. Remove from heat and stir in peanut butter and vanilla then let cool to 110 degrees. Beat mixture until it loses its gloss and spread in a buttered pan. Cool in a sink of ice water. Makes about 3 dozen squares.

Hazelnut or Almond Halva
• 1-1/2 cups ground hazelnuts or almonds
• 1-1/2 cups milk
• 1-1/2 cups brown sugar
• 2 tablespoons of butter

Mix ingredients in a saucepan over medium heat. Adjust heat to a rolling boil for 15 minutes and stir occasionally until the mixture thickens and liquid evaporates. When the mixture begins to form a single mass, put it into a buttered pan to cool. Cut into pieces when it has cooled top and topped with a sprinkle of chopped nuts. (You can also use it as a cake topping before it cools completely.)

Happy Valentine’s Day to you all.

Spread the love!

(And Happy Valentine’s Day to my soulpopie, Jimi!)

I hope 2010 is a healthy and prosperous year for all of you!

As of this writing, I have lost 35 pounds! I have to say that raw food is a great way to cleanse your body and lose weight while eating soups and drinking lots of both water and coconut water. Exercise is great too; I did my first 5K (in many years) in 50 minutes with my friend Shelly.

Here are some of her tasty healthy recipes to share with you.

Be the best you can be!

Life is good…just keep saying it to yourself!

Shelly’s Raw Sushi

Nori sheets
Shredded romaine lettuce
Slices of carrot, avocado, and cucumber

Lay romaine lettuce on a nori sheet. Add the carrot, cucumber, and avocado, then roll up and seal with dampened fingers. If you want, add some hummus or raw paté or even tofu to this for heartier fare.

Here’s a nice dip for your sushi rolls:

Sushi Dip

2 tablespoons miso paste
1 orange; seeded and peeled
1/3 cup olive oil
1 tablespoons grated ginger
1-2 cloves of garlic

Simply put all ingredients in a blender till smooth and enjoy!

Shelly’s Vegan Tortilla Wraps

Take a large tortilla and load it up with grated raw beets, carrots, romaine lettuce, tomatoes, sliced cucumbers and alfalfa sprouts. Add tofu and vegan cheese if you want.
This also tastes really good with vegan mayo (found at your local health food store)
Wrap it up and enjoy!

Any comments of questions? Feel free to email me at dagnaula@yahoo.com (I’m still waiting for Aaron to send me a recipe – you know who you are!)

Before I get to this month’s recipes, I have to brag about the 21 lbs. I’ve lost to date! Wahoo! I haven’t been cooking much lately, but I am learning more about raw foods and their health benefits. More on that next month, because now we’ll be cooking jambalaya – a great dish that’s always festive, whatever the season.

May your holidays be brilliantly bright!

Jambalaya

6 pieces of bacon, diced
1 lb. cut boneless chicken
2-1/2 cups chopped onion
2 cups chopped peppers (all colors)
1/2 cup chopped celery
1/2 cup chopped carrots chopped
8 cloves garlic, chopped
2 large cans of tomato sauce
1 large can of stewed tomatoes
1 14-oz. can chicken broth
2 cups converted rice
1 lb. cubed ham
1 lb. sliced link sausage
1 lb. cooked, peeled shrimp
2 teaspoons thyme
2 teaspoons chili powder
1 cups fresh okra, sliced
1/2 cup chopped parsley
Salt and pepper to taste

Sauté bacon and cook chicken till opaque in a large pot or Dutch oven. Set aside the meat, conserving the juices in the pot. Sauté the veggies and garlic in the pan drippings for about 7 to 10 minutes. Add all the tomatoes, chicken broth, and rice and stir well. Add the remainder of the ingredients with the chicken and bacon. Bring to a boil and then simmer with the lid on for 50 minutes. Season to taste with salt, pepper and hot sauce. Makes about 10 servings.

My Euro-friends really enjoy this feast and tell me it truly defines what they admire most about our culture: family, friends and good food in abundance!

Happy Thanksgiving to you and yours!

Turkey Pot Pie

Preheat oven to 350 degrees. Sautée half a small chopped onion in 2 tablespoons of butter, then add 2 cups of frozen peas, carrots and potatoes, or be savvy and use your leftover ones. Add 2 cups of chicken broth and 1-1/2 cups of leftover turkey cut into pieces. Add 1/2 cup of milk and 3 to 4 tablespoons of flour. Heat and stir until sauce thickens. Let the mixture cool slightly then pour into a prepared 9- or 10-inch pie shell and sprinkle with fresh rosemary. Cover with the crust and crimp the edges together, cutting a few slits in the top for ventilation. Bake for about 35-40 minutes until crust is golden. This pie doesn’t last long in my house, so if you’re up to it, make a few and freeze them!

Turkey Shepherd’s Pie

Prepare the filling as above and pour into an empty pie plate. Top with your leftover mashed potatoes and place pats of butter around the top. Bake at 350 for about 25 to 30 minutes. If you’re feeling adventurous, use leftover stuffing to spread on the bottom of the
pie pan before adding the filling, something I call “Thanksgiving Pie.” You can serve it with cranberry sauce; one of my friends likes to pour hot gravy over top.

Enjoy!

Don’t forget to donate food to your local charities and food banks as the season approaches. Every little bit helps!

RECIPES
By Samantha Deebel

It’s pumpkin month again, Resident readers!

We’re in the home stretch to the end of hurricane season and heading into holiday madness! Wahoo! I know you’re all just as excited as I am, so stock up on those stress tabs and digestive enzymes to get you through the next three months. In the meantime, why not take up baking as a form of relaxation and meditation. Desserts make everyone happy — well, I’m speaking for the 45 people in my family here in Florida who love to eat and I’ve never seen so many people get so excited about dessert.

My Auntie Patsy (who lives in Texas) will be in Florida for the holidays, and I can’t wait for her to get here to make her fabulous, delicious and can’t-stop-eating-it-tastes-so-good pumpkin roll. She’s graciously allowed me to let you in on the secret. Roll on! And Happy Halloween to you all!

(I think I’m going to dress up like Julia Child.)

Auntie Patsy’s Pumpkin Roll

Beat 3 eggs for 5 minutes.

Add: 1 cup of sugar, 2/3 cup pumpkin and 1 teaspoon of lemon juice.

Add: 3/4 cup flour, 1 teaspoon of baking powder, 1/4 teaspoon salt, 2 teaspoons of cinnamon, 1 teaspoon of ginger, and 1/2 teaspoon of nutmeg.

Mix well. Spread in greased, wax paper-lined 10″ x 14″ baking pan. Sprinkle 1/2 cup chopped nuts over batter (walnuts or pecans do nicely). Bake at 375 for 15 minutes.

Remove from oven and turn out on a damp cloth (not terry). Roll up immediately like a jelly roll.

When cool, unroll and spread with a well-blended mixture of:

1 to 8 oz. softened cream cheese
1 cup powdered sugar
1/2 stick margarine
1/2 teaspoon of vanilla

Roll up again. Wrap in wax paper and foil and store in refrigerator.

Hey, hungry Resident readers!

I recently bought that video game where you get to cook and get points for it during my “staycation.” It’s great fun, but my hand was aching from tapping the screen with the toothpick-size stick they give you to play with. I soon realized that I’m much better at the real thing though, and to celebrate, my Mom, who is fabulous in the kitchen, whipped up one of my favorites — now where cookin’, mama! She doesn’t measure when she cooks, so we came up with a fairly good amount.

Hope you enjoy a good meal with family and friends with this one!

Lola Tia’s Egg Foo Young

1 cup celery, thinly sliced
1/2 cup chopped onions
3-4 garlic cloves minced (or more, if you like!)
2 cups napa cabbage, thinly shredded and well drained
2 cups mung bean sprouts
1 cup chopped cooked ham, shrimp or crabmeat (optional)
8 eggs, beaten
3 tablespoons cornstarch
2 teaspoons baking powder
Soy sauce
Olive oil

Sautée the veggies in a little olive, canola or coconut oil for about 5 minutes (you don’t want to overcook them). Transfer the veggies from the pan with a slotted spoon to a large mixing bowl, leaving as much of the juice in the pan as you can. In the remaining pan juice, add either 1 cup of chopped cooked ham, cooked shrimp or crabmeat. Heat till warm. Remove with slotted spoon and add to the veggies in the mixing bowl. Discard the juice left in the pan. In a seperate bowl, beat 8 eggs and add about 3 tablespoons of cornstarch (making sure that it’s completely dissolved) and 2 teaspoons baking powder with enough soy sauce to turn the mixture a light brownish color. Add this sauce to the veggie and meat mixture. Next, add about a 1/2 cup of this mixture at a time to a skillet heated with a little olive oil. Turn over when the bottom is browned and firm. Keep warm in the oven while cooking the rest of the mixture.

Now for the gravy!

Heat 1 can of beef consomme in a saucepan, filling the empty can with water. To this, add 2-3 tablespoons of cornstarch and mix well (no lumps) before adding to the consomme. Heat on medium until the sauce thickens, stirring often. Add soy sauce to taste.

Cook a pot of rice to go with it — and Mom says to garnish with freshly chopped scallions (use the green parts, too). If you’re vegetarian, use only the veggies and prepare a mushroom gravy.

(P.S. — Thanks to Jeff at the Beach Hut for his famous fish tacos and excellent salsa while I was on staycation. I felt like I was in Cali!)

I used to be a chef at the now defunct Black Sheep café in Bothell, Washington back in 1990. We had a fantastic sunburger on the menu that’s easy to make and tastes really great! (By the way, one of the waitresses there had a rehersal tape of this great band. I think they we’re called Nirvana…)

Sunburgers

4 cups sunflower seeds ground fairly fine (but not to a butter-like consistency!)
5 grated carrots
5 sticks finely chopped celery
1 finely chopped medium onion
1/2 cup millet cooked in 1 cup water
2 tablespoons each of pepper and cumin
Enough ketchup to bind the ingredients

Make into patties about 1/2 cup each in size and bake on parchment paper at 350 degrees for 25-35 minutes.They should be dry and crispy. They’re great with sprouts, onion, lettuce and ketchup. Enjoy this broccoli salad with them…

Broccoli and Sun-Dried Tomato Salad

1 bunch broccoli, washed and chopped
1 small purple onion, chopped
1 4-5 oz. jar of sun-dried tomatoes in olive oil
1 cup chopped walnuts
1-2 cloves of minced garlic
Balsamic vinegar
Salt and pepper

Put a colander over a bowl and drain the tomatoes, keeping the oil from the jar. When drained well, cut the tomatoes into bite-size pieces and mix with the broccoli and onion in a separate bowl. Add some balsamic vinegar to the olive oil (about 6-8 tablespoons) and the minced garlic then season with salt and pepper. Pour over the broccoli and mix well, add the walnuts and toss gently. I like to have mine with a sprinkle of fresh grated Parmesean.

I’d like to thank the Atlantic Seafood Grille for their fabulous Sunday brunch — great food, great view,great staff, and even great music! Get their bogo coupons and support your local businesses!

Smile and be happy!

Hugs,

Sam

Tasty Summer Fruit Bowl

Chill some summer fruits like peaches, strawberries, blueberries, raspberries, nectarines, grapes, plums, or figs. Slice the peaches, nectarines and such, but leave the berries and grapes as they are. Put as much as you want into a bowl, top with a few spoonfuls of yougurt or cream, then sprinkle some granola on top. Really easy and very tasty.

Peach and Blueberry Pie

You can either buy a frozen ready-made crust and thaw it out, or you can try this homemade pie crust recipe. My home economics teacher in 7th grade showed an easier way
to roll the dough between two pieces of wax paper. It really works!

Pie Crust for 9-inch pan:
(for top and bottom)

5-6 tablespoons ice cold water
2 cups all-purpose flour
Sprinkle of sea salt
12 tbsp. cold butter

Put the flour in a bowl, sprinkle a little sea salt over it, and cut in the butter with a knife or pastry blender until it’s really well blended, slowly adding the ice water as you do so. You can mix it with your hands, but make sure it’s nice and smooth and not too sticky. Divide into two pieces and roll out between two pieces of waxed paper. Line a pie pan with one of the crusts. Now it’s time to add the filling…

Filling:

1-1/2 lbs. of peeled peaches cut into 1/4-inch slices
2 cups of blueberries
3/4 cup brown sugar, packed
1/4 cup flour
Zest of 1 lemon
Juice of 1/2 a lemon
1/2 tsp. vanilla
3 tbsp.cold butter cut into small pats

Preheat oven to 450 degrees. Put the berries and peaches in a large bowl and sprinkle the remaining ingredients on top except for the butter. Gently toss together until evenly covered. Put into the shell of your 9-inch pie crust. Lay the pats of butter over top and then cover with the top crust. Pinch or use a fork to press the edges together. Chill the pie in the freezer for about 10 minutes. Before baking, cut a few slits in the top and sprinkle a little sugar on top. Bake for about 10 minutes then turn the oven down to 375 degrees and bake for about another 30 minutes until the crust is golden brown. Let the pie cool completely before cutting. The best time to bake is at night when it’s not so hot outside! This pie is really good for breakfast, too.

Happy 4th of July to you and yours!

Samantha