Muesli is a popular breakfast meal based on uncooked rolled oats, fruit and nuts. Muesli was introduced around 1900 by the Swiss physician Maximilian Bircher-Benner for patients in his hospital, where a diet rich in fresh fruit and vegetables was an essential part of therapy. This doctor was in charge of the Zurich Sanitarium. So if you are feeling off-the-wall, eat some Muesli! There are many versions of Muesli as there are breakfast cereals, but this one is similar to the original Swiss version – a combination of overnight-soaked grains, nuts, dried fruit and yogurt. Make it the night before and you’ll have breakfast ready when you are. This is not a hot breakfast for a cool morning. If you prefer, have it for an afternoon wake-you-up snack.
Swiss Cranberry Muesli
by Patricia Stagich
Prep Time: 10 mins.
Keywords: breakfast yogurt muesli oatmeal
Instructions
Combine all ingredients in a medium bowl; cover and refrigerate for at least 8 hours and up to 1 day.
Summer puddings are popular across the board in Eastern Europe, including Britain, not only for their flavor, but because they are a no-bake dessert. They make good use of leftover bread and let ripe summer fruit take center stage.
1 pint fresh blueberries, washed and stemmed
2 Tbsp. sugar
1 Tbsp. water
Pinch of salt
1 tsp. fresh lemon juice
Brioche of Challah Bread
Line two ramekins with enough plastic wrap to fold over the top when filled.
In a small saucepan, combined all ingredients and bring to a boil. Let simmer 4-5 minutes until blueberries release all their juices.
Cut six circles from the bread the same size as your ramekins. You can place the ramekin on the bread and just cut around it.
Place one bread round in the bottom of each ramekin. Place two heaping tablespoons of blueberries and syrup on top of the bread. Repeat with another layer ending with a bread round. Pour any leftover juices over the bread.
Fold plastic wrap tightly over filling. Use empty ramekins to weigh down the filling. Refrigerate at least 3 hours.
When ready to serve, peel back plastic wrap, invert ramekin onto serving plate. Remove ramekin and plastic. Garnish with whipped cream.
If you have any of those Soy Sauce packets that come with your Chinese Take Out, here is a great way to use them up. If I order Egg Foo Yung, it usually comes with a brown gravy that I still haven’t figured out what could be in it. Making Egg Foo Yung is a great way to use up your vegetable leftovers too – just mince them so they all cook at the same rate. You are the only limited to your imagination when choosing fillings.
Ingredients:
2/3 cup small curd cottage cheese
6 eggs, beaten
1 cup chopped bean sprouts
3/4 cup minced celery
1/4 cup grated Parmesan
2 Tbsp. minced scallions
2 Tbsp. low-sodium soy sauce
Salt and Black Pepper
Canola oil for frying
Method:
Mash cottage cheese in a bowl. Stir in eggs, bean sprouts, celery, Parmesan, scallions and soy sauce. Season with salt and pepper.
Heat a griddle or a non-stick skillet over medium-low; brush with oil. Scoop 2 Tbsp. batter onto griddle and cook until light brown, 2-3 minutes per side; repeat with remaining batter. Garnish pancakes with scallions; serve with soy sauce.
These could be a savory breakfast, appetizer or midnight snack. I did find a recipe for the brown gravy, but I have not tried it. 3/4 cup chicken broth 2 Tbsp. Soy Sauce 1 Tbsp. Sherry
There is nothing quite as sweet and juicy as chocolate covered strawberries. It’s a special Valentine’s Day treat and can add a special touch to a romantic dinner for two. Its so easy to make this decadent delight.
Things you will need:
1 lb. fresh strawberries 8 oz. Semi-sweet or milk chocolate chips 6 oz. White chocolate chips 4 tsp. canola oil Wax Paper Cookie Sheet Toothpicks 2 microwaveable bowls Rinse off strawberries in cool water and pat dry. Cover bottom of cookie sheet with wax paper. Place white chocolate chips in a medium bowl. Add 2 tsp. canola oil. Microwave at 70% power for 1 minute. Stir and microwave at 10-15 minute intervals until melted. Dip strawberries into white chocolate all the way up to the leaves. Place on wax paper and let set 10-15 minutes. Microwave chocolate as above. Dip the strawberry on it’s sides, one at a time leaving a “V” of visible white chocolate in the middle return to wax paper. Take a toothpick and carefully dot chocolate onto the white chocolate “V” to form a bow tie and buttons. Chill for 2 hours or until set.
Kick up your deviled eggs with some spicy pickled jalapeños instead of the standard pickle relish.
The celery adds a little crunch and makes for a great filling.
12 eggs
3 Tbsp. mayonnaise
3 Tbsp. sour cream
2 Tbsp. minced pickled jalapeños, plus more for garnish
2 tsp. yellow mustard
1 Tbsp. minced celery
Kosher salt and freshly ground pepper to taste
Paprika for garnish.
Put eggs into a 4-qt. pot of water and bring to a boil. Remove pan from heat, cover and let sit 15 minutes. Drain eggs and roll eggs around the pan to crack slightly. Transfer to a bowl of ice water and let cool. Peel eggs.
Halve each egg; transfer yolks to a medium bowl. Using a fork, mash yolks. Add mayonnaise, sour cream, jalapeños, mustard and celery and season with salt and pepper. Stir until smooth.
Transfer mixture to a plastic bag; snip off the corner of the bag; pipe into egg whites.
Garnish with a sprinkling of paprika, celery leaves or if you like, pieces of pickled jalapeños .
This relish has long been a favorite on pinto beans in the South. It originated from using end of the season vegetables in the garden. It also has some roots from the Pennsylvania Dutch. I remember my Mom making this growing up. She would make quarts and quarts of the stuff and we would eat it straight from the jar.
I just recently returned from an amazing trip to Nashville and made at stop at the Loveless Café. In one of the stores, Jams and Hams, were all sorts of delish preserves, peppered bacon and Chow-Chow relish. I picked up a jar and quickly polished it off! Of course, one jar was not enough so here’s the recipe straight from the Loveless Café for you to make at home. It’s great on hamburgers, hot dogs and great added to deviled eggs. There is no canning involved as this will keep 2-3 weeks in the fridge. If you want to process it – 12 minutes will do the trick.
Ingredients
2 cups diced green bell pepper
2 cups diced sweet red bell pepper
1-1/2 cups diced firm green tomatoes
2 cups diced sweet onion
1-1/2 cups diced green cabbage
1 Tbsp. kosher salt
3/4 cup granulated sugar
1/2 cup apple cider vinegar
1/4 cup water
3/4 tsp. dry mustard
1-1/2 tsp. mustard seed
1/2 tsp. crushed red pepper
1/4 tsp. celery seed
1/4 tsp. turmeric
1/4 tsp. ground ginger
Directions
In a large non-reactive skillet, bring water, salt, sugar and spiced to a simmer. Add vinegar and bring to a boil before adding all vegetables.
Stir to coat all the vegetables, reduce heat to medium and continue to cook and stir for approximately 5-10 minutes or until vegetables become tender.
Transfer to glass jars, let cook and refrigerate. Will keep for 2-3 weeks in the fridge. If you want to process this in a water bath, process 12 minutes.
You can add any mixture of veggies that you like to this recipe. Mom added cauliflower and green beans.
Recipe – The Loveless Café
Nashville, Tenn. Prep Time: 15 mins. Cook Time:10 mins. Makes 2 16 oz. jars
I am very fortunate to have some great neighbors on my block! All different cultures that come together! My kids grew up with theirs, and now that they are grown we don’t get together like we used to. We always helped each other in time of need and stop and chat we we see each other. I had this dish from a Portuguese neighbor that has long since moved, but I’ll never forget it. It’s one of the most traditional and popular pork dishes of Portuguese cuisine. I bought 5 dozen clams for the Cuban Pig Roast. I had one dozen left. Lightbulb goes off!!! Pork and Clams. I searched through quite a few recipes, chose the one that appealed to me the most and printed it. I just happened to see Rosa’s husband taking a walk by my house and I thought I would go visit her just to see if the ingredients in this recipe were similar to how she makes it. Boy – what a shock! In her broken English, she tried to explain to me how she made the dish. We went down the list of ingredients. White wine? – no I use Red. Tomato Paste? – No. She couldn’t give me any measurements and had to open her spice cabinet to show me what to use if she didn’t know the word in English. She gave me some bay leaves from Portugal and told me to fold the bay leaf in half and peel down the stem – and to remove it . “It’s no good for you”. Her family spends four months – the entire summer back in Portugal. They are leaving next week so I’m thrilled I got to see her so I could make this delicious dish! It’s a very simple dish – with great flavors.
Pork and Clams
Carne de Porco a Alentejana
2-1/2 lbs. boneless pork loin, cut into 1 inch cubes
6 to 8 potatoes, peeled and cut into cubes
2 cups dry red wine
1 large bay leaf
1 Tbsp. sweet paprika
1 tsp. salt
1/2 tsp. black pepper
5 cloves garlic, minced
15-20 clams in the shell, scrubbed
Pickled Pepperoncini Peppers or Olives for garnish
Marinate the pork cubes with the wine, bay leaf, paprika, salt and pepper and garlic.
Cover and refrigerate at least 30 minutes or even overnight if possible.
Bake potatoes in one layer with a good drizzle of olive oil and salt and pepper at 425 degrees F for about 30 minutes or until lightly brown and toasty.
Potatoes can also be deep fried; your choice.
In a large sauce pan, heat 2 Tbsp. Canola oil until just beginning to smoke. Remove pork from marinade and reserve.
Brown pork on all sides over medium-high heat until all water is released from the pork and the cubes begin to caramelize. About 10-15 minutes.
Add reserved marinade and bring to a boil. Let cook about 5 minutes.
Add the clams on top of the pork; cover and cook until clams open up. About 10 minutes.
If a clam does not open, remove and discard.
Arrange the baked potatoes on a serving platter and pour the pork and clam mixture on top.
Garnish with fresh parsley and pepperoncini peppers or olives.
If you want honest-to-goodness dill pickles, you have to do it the old-fashioned way.
If the fermentation thing is not for you, don’t give up on making a great pickle.
Dill pickles are a lot like sauerkraut in that in that bacteria rather than yeast are responsible for the fermentation. They will break apart the sugars in the cukes and create cabon dioxide, some alcohol, and lactic acid. This acid is extremely unfriendly to the types of bacteria that ordinarily cause spoilage, which means that lactic acid is a preservative. Besides acting as a preservative, lactic acid has a much better flavor than the acid that flavors vinegar-cured pickles
Just a little science lesson in case you are worried about that.
Health Benefits of Fermented Pickles
If you really get into pickling, get yourself a crock. I bought this last year to make some homemade sauerkraut. You can also use a one-gallon jar to make these pickles. With the jar you can see what’s happening as the pickles start to do their thing!
2 Tbsp. pickling salt or kosher salt*, or sea salt
1 quart distilled water
3 lbs. pickling cucumbers (about 15)
1 Tbsp. black peppercorns
1 Tbsp. mustard seed
4 cloves garlic
1 bunch fresh dill
6 grape leaves (optional)***
Wash your crock or gallon jar in hot, soapy water and rinse thoroughly.
Combine the salt and water in a pitcher and stir until the salt is dissolved
Rinse the cucumbers and trim off the blossom end.
Put 3 grape leaves (if using), the peppercorns, mustard seed, garlic and half of the fresh dill into your crock or jar.
Add cucumbers and top with remaining dill and grape leaves.
Pour the brine mixture over the cucumbers to completely cover them.
Pour the remaining water into a 1 gallon zip top bag and seal. Place the bag on top of the pickles, making sure that all of them are completely submerged in the brine and covered by at least 2 inches. The crock I have has weights for this purpose. If using a jar, cover loosely with a kitchen towel or cheesecloth.
Set in a cool, dry place.
That’s it – your done!
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From here on out, think of this crock as your virtual pet. It doesn’t need to be walked or talked to (unless you want to).
Check the crock after 3 days. Fermentation has begun if you see bubbles rising to the top of the crock. After this, check daily and skim off any foam or gunk that forms. If it forms on the zip-top bag, rinse it off and return to the top of the crock.
The fermentation is complete when the pickles taste sour and the bubbles have stopped rising. This takes about 6-7 days. I started checking mine on day 4. They were almost ready.
Day 5 – A Perfect Pickle
The pickles will be half-sour in about 4 or 5 days, and very sour in about 10 days. Store in the refrigerator in tightly closed jars. Pour some strained brine into the jars to cover the pickles.
They will keep for about two months, assuming they have not been eaten long before.
If you have some extra brine and a few kirbys left, just cut them into spears, pack them in the brine with a few of the spices and stick them in the fridge for 3 to 4 days.
*Kosher salt tends to leave the brine cloudy – this is perfectly normal and safe and will settle.
**Some information was taken from Good Eats3
***Grape leaves are a natural way to encourage crispness because those leaves have tannins. My neighbor has a grape vine. (I only took six!)
My two-week countdown to Thanksgiving helps you get organized, so that the day of the feast is easy and relaxed. TWO WEEKS AHEAD Browse your recipe collection to work out a menu. What are your favorites: Where is there room for a little experimentation? Pick up some turkey wings in preparation for making and freezing a big batch of turkey stock. (recipe below). Start planning your table decorations. Creat one big master shopping list, dividing it into three sections: buy-non perishables (wine, canned pumpkin, frozen turkey). items for the one-week-ahead grocery run.
Golden Turkey Stock
Ingredients: 4-1/2 pounds turkey wings, cut in half 1 large onion, chopped 1 large carrot, chopped 1 large celery chopped 6 fresh italian parsley sprigs 1 bay leaf 1/2 teaspoon dried thyme 1/4 teaspoon whole black peppercorns
Preparation:
Preheat oven to 400 degrees F. Arrange wings in large roasting pan. Roast until deep brown turning once, about 2 hours total. Transfer wings to a large bowl. Spoon 3 tablespoons turkey fat from roasting pan into pot (reserve roasting pan). Add onion, carrot, and celery to pot. Saute over medium heat until vegetables are golden, about 20 minutes. Add turkey wings to pot. Add 2 cups of water to roasting pan; place over 2 burners and bring to a boil, scraping up browned bits. Add liquid to pot. Add remaining ingredients and enough cold water to cover wings by 1 inch. Bring water to boil. Reduce heat to medium-low, simmer uncovered until stock is very flavorful and reduced to about 8 cups, about 2-1/2 hours. Strain stock into large bowl. Cool 1 hour, then chill until cold, about 3 hours. Spoon off fat from surface before using. Can be made 3 days ahead or frozen two weeks ahead.
Thursday, November 14, 2013
* Check that you have all the kitchen equipment necessary to make the turkey and other dishes on the menu.
* Get a head start on biscuits or muffins for the feast by making your own baking mix. Measure the dry ingredients and butter from whatever recipe you’ve chosen and blend until the mixture resembles coarse meal; refrigerate in a sealed plastic bag. When it’s time to bake, there’s no need to bring the mixture to room temperature before adding the eggs and other ingredients.
Thursday, November 21, 2013
* Check your shopping list and buy nonperishable items. * If you’re using a frozen turkey, you’ll need to thaw it. The safest and easiest way is to put it, in its packaging, breast side up on a platter in your fridge. It will thaw at a rate of 4 pounds per day. Do the math and figure out when you need to start.
* Set the table (no, really). Lay out serving pieces and utensils with Post-its indicating which dish each piece is for, so you don’t wind up serving the dressing with tongs. This will also get you to go through your assorted flatware, glassware, serving pieces, and table linens to see what you need to dry-clean, press, or shine, and what you will need to buy.
Saturday, November 23, 2013
* Bake any breads or rolls now—they will keep for a week in the freezer. After baking, allow them to cool completely, wrap in foil, place in resealable plastic bags and freeze.
Sunday, November 24, 2013
* It’s time to clean out the fridge. You’ll need storage space in the freezer and fridge for the turkey and the do-ahead dishes.
Monday, November 25, 2013
* Make cranberry sauce or relishes and store in the refrigerator.
* Prepare flavored butters (if desired) to serve on rolls (or to dab on mashed potatoes). Store covered in the refrigerator.
Tuesday, November 26, 2013
* Using a roux in your gravy? (You should.) Make it now and keep it in the refrigerator until go time. * Tear bread for the dressing into pieces and leave out overnight on a baking sheet. You want stale bread for good dressing integrity. You can also bake the pieces for an hour or two at 200° * Make soups and store in a covered container in the refrigerator.
* Make your pie dough. Wrap tightly in plastic and keep chilled in the refrigerator until ready to use.
Wednesday, November 27, 2013
* Hit the supermarket early in the day to shop for perishables. * Chill white wine, beer, bubbly, etc. If you’ll need more ice, now is the time to buy bags and make sure your cooler is clean. * Wash and spin-dry salad greens, wrap in paper towels and store in resealable plastic bags in the refrigerator. * Par-bake your dressing so all you’ll need to do on Turkey Day is reheat it and crisp it up. * Make pies or other desserts and store according to recipe directions. * Brining your turkey? For maximum flavor (and moistness), do it now.
* Most important of all: don’t cook dinner tonight. Order in.
Thursday, November 28, 2013
If you’ve followed our advice, today should be a breeze. For the typical menu, here’s what’s left to do.
In the Morning
* Turkey-roasting rule of thumb: Roast an unstuffed bird for approximately 15 minutes per pound at 325°. Do the math and figure out when you need to put the turkey in the oven to hit your scheduled dinnertime. Don’t forget to take resting time into account.
* Cut up everything for salads—except produce that browns easily (like apples)—and refrigerate in a big resealable plastic bag. Prep and chill the salad dressing.
Midday
* Make the mashed potatoes. Keep warm in a double boiler. Add a bit of warm milk just before serving if they seem a little dry. * Thaw and rewarm (or finish preparing and bake) breads according to recipe directions.
* Whip cream for dessert.
Before the Meal
* Reheat dressing(s) and any sides that need it. * Rewarm soup.
* Assemble any salads you may be serving. Toss with salad dressing just before serving.
Friday, November 29, 2013
* Enjoy your leftovers and rest up. Christmas, Hanukkah, and New Year’s are not too far away—visit bonappetit.com for more great holiday tips and recipes!
Many people know that Wednesday is Prince Spaghetti Day. Go back in time for a few moments, and watch the YouTube commercial.
I have to have something Italian at least twice a week. Love my macaroni!
This is my Italian-American Meat Sauce
1/4 cup extra virgin olive oil
1 medium yellow onion, minced
1 medium carrot, peeled and finely shredded
1/2 cup minced celery
1-2 garlic cloves, minced
2 lbs. total of beef, pork and veal mixed (meatloaf mix)
3/4 cup dry red wine
1 – 6 oz. can tomato paste
3 – 35 oz. canned italian plum tomatoes
1 bay leaf
1-1/2 tsps. dried oregano
Pinch of red pepper flakes
1/3 cup heavy cream or milk
Heat the olive oil in a large 4 quart pan or Dutch oven over medium heat. Stir in the onion, carrot, celery and garlic , season with salt, and cook, stirring until the vegetables are tender but not browned, about 5 minutes. Crumble in the ground meats and continue cooking, stirring to break up the meat. A potato masher works really well to break up the meat. Cook until all the liquid the meat has given off is evaporated and the meat is lightly browned, about 10 minutes. Pour in the wine and cook until the wine is evaporated, 3 to 4 minutes. Add tomato paste, oregano, bay leaf and red pepper flakes and cook for a few minutes.
Puree the tomatoes in a blender and add to the meat mixture. Salt and Pepper to taste. Stir in heavy cream. Bring to a boil, and lower to simmer. Cook, stirring occasionally until the sauce has thickened, about 2 hours.
This recipe makes about 12 cups, enough to fill and sauce Lasagna or to dress about 3 pounds of pasta. Freeze any leftovers for another Wednesday.
Toasted Homemade Garlic Bread
1 loaf French or Italian Bread
1/2 cup unsalted butter, softened
4-6 cloves garlic, minced
2 Tbs. fresh Italian Parsley
1 tsp. oregano
Preheat oven to 350 degrees F. Mix butter, garlic, parsley and oregano in a small bowl. Slice bread horizontally and spread garlic mixture on both halves. Place on baking sheet and bake 12-15 minutes.
This is not a hot breakfast for a cool morning. If you prefer, have it for an afternoon wake-you-up snack.
These could be a savory breakfast, appetizer or midnight snack. I did find a recipe for the brown gravy, but I have not tried it. 3/4 cup chicken broth 2 Tbsp. Soy Sauce 1 Tbsp. Sherry
Take a toothpick and carefully dot chocolate onto the white chocolate “V” to form a bow tie and buttons. Chill for 2 hours or until set. 
Start planning your table decorations. Creat one big master shopping list, dividing it into three sections: buy-non perishables (wine, canned pumpkin, frozen turkey). items for the one-week-ahead grocery run.
