Recipes

Recipes

Kidney Beans and Polenta

February 16, 2009 in Recipes by melissa | 1 comment

I’ve never been a very good blogger.  Which is why there haven’t been any updates for a while.  Anyway, I thought I’d post the recipe and info for what we had for dinner for most of last week.  It was filling, nutritious, and very tasty (if I may say so myself). This uses my ever convenient slow cooker, but can be adapted for stove top.

Ingredients
1 lb dried kidney beans
1 medium onion (small dice)
1 tsp oil
1 clove garlic, minced
1 tsp cumin
1 tsp chili powder
2 tbl salt
1 56 oz can of crushed tomatoes
2.5 cups polenta

For the Beans
Pick over the beans and remove any stones. Pour over water to at least 4 inches over the kidney beans and discard any that float. Soak over night, changing the water at least once, if possible. Briefly blanch the beans in boiling water (a minute or so), and drain to remove any possible toxins, though this isn’t that common in the US. Drain the beans.

Heat the oil in the pan over medium heat and add the diced onions. Cook until soft, then add the garlic and spices and cook on high for about one minute. Put the onion mixture in the slow cooker, add the drained beans, then the crushed tomatoes. Fill the tomato can about half way with water, then add that tomato-y water (since it’s not actual tomato water…) to the crock pot as well. Stir well, then set the crock pot for about 7 hours on low to cook.

When it’s done, stir well, then salt and pepper to taste. Makes about 12 servings of 1/2 cup kidney beans.

For the Polenta
I use a 3 to 1 ratio for my polenta.  While I ended up making 3 cups for the whole week, some of that was included as part of breakfast, so right now, I’ll just do 2.5 cups that we ate for dinner during the week.

Bring 7.5 cups of salted water to a boil.

Slowly pour in polenta, stirring the entire time, in order to avoid clumps (biting into an uncooked, dry clump of polenta can ruin my meal).

Continue Stirring. Stir constantly for approximately 10 minutes, or until the mixture has completely thickened to a paste and a cooled bite of the polenta is soft when tasted. Ordinarily, this is where you add 2 table spoons of butter and a half cup of grated parmigiana reggiano. But, in the interests of frugality, they were omitted. *sigh*

Pour out onto a cookie sheet, large piece of parchment paper, or board. Spread the polenta into a large rectangle about 1/2 to 3/4 inch thick and let cool for at least 15 minutes.

Cut into 8 large, rectangular pieces (or 16, if you’re like me) and serve as needed. For this week, they were topped with a 1/2 cup of kidney bean stew!

The Numbers
For this month, 2 pies is a serving

Cost

Ingredient Amount Cost
Kidney Beans
 1 lb dry $1.49
Crushed Tomato 56 oz $0.99
Onion 8 oz (1 medium) $0.26
Polenta 2.5 cups $0.99
Salt 0.5 lb $0.65
Total $3.73
Per Serving 10 $0.37

Nutrition
Calories: 363
Fat: 1.3
Saturated Fat: n/a
Cholesterol: 0
Carbohydrates: 71.9
Fiber: 13..1
Protein: 17.0

It was very nice to be able to not think about dinner at all last week!

Mini Chicken Pies

February 5, 2009 in Recipes by melissa | 1 comment

Now that the week is almost over, I suppose I should post about the lunch we’ve been eating every day. The mini chicken pies aren’t exactly empanadas in my mind, but they’re definitely empanada inspired.

The recipe for the dough comes from epicurious.com’s recipe for empanada dough. Go check it out. For this weeks purposes, I doubled the recipe to make 24 mini pies.

The filling is more chicken pot pie than empanada, and very easy to make. Much easier than dealing with the dough, in my opinion.

Ingredients:
1 lb boneless skinless chicken thighs, trimed (I actually used .91 lbs)
1 medium onion, small dice
.5 lb frozen peas
.5 lb carrots, small dice
1 bay leaf
salt, pepper, poultry seasoning
water
2 tablespoons of flour

Cut the thighs into half inch cubes. Place into a bowl with the diced onion and about a half teaspoon kosher salt, some ground pepper and a dash or two of poultry seasoning (ground sage, rosemary, etc). Let this marinate for at least a half an hour. Now is a good time to mix up the empanada dough – at least this is when I do it.

Remove the chicken from the marinade and saute the onions in a teaspoon of cooking oil until they are soft. Add the chicken and brown. Add carrots and saute for a few minutes. Add water until the mixture is just covered. Add more salt (maybe another half teaspoon), pepper and bay leaf and simmer until the the liquid is reduced by a quarter. The liquid should taste a bit like chicken broth. Don’t forget to remove the bay leaf.

Put the flour in a cup or small bowl. Using a large spoon or small ladle, scoop out the hot broth and add it to the flour to make a slurry. Stir in the liquid until it is a runny paste. Add the slurry to the chicken mixture, it should create a nice gravy.

Remove from heat and stir in the still frozen peas. They should bring the temperature down so you can spoon the mixture into the empanada pastry.

Assembling the Mini Pies

Preheat the oven to 400°F.
Divide dough into 24 equal pieces and form each into a disk. Keeping remaining pieces covered, roll out 1 piece on a lightly floured surface with a lightly floured rolling pin into a 5-inch round (about 1/8 inch thick).

Spoon about 2 tablespoons filling onto center and fold dough in half, enclosing filling. Press edges together to seal, then crimp decoratively with your fingers or tines of a fork. Transfer empanada to a baking sheet or sheet of parchment. Make the rest of the pies in same manner.

Bake 25 minutes. Transfer pies to a rack to cool at least 5 minutes. Serve warm or at room temperature.

~

I can never get the crimping part right. All 24 of my mini chicken pies leaked. =(

The Numbers
For this month, 2 pies is a serving

Cost

Ingredient Amount Cost
Flour 4.5 cups $0.27
Butter 1 cup $0.75
Egg 2 medium $0.26
Chicken 0.91 lb $1.82
Peas 0.5 lb $0.65
Carrots 0.5 lb $0.45
Add’nl Flour 2 tbl $0.01
Total $4.21
Per Serving 12 $0.35

Nutrition
Calories: 408
Fat: 19.2
Saturated Fat: 10.7
Cholesterol: 102
Carbohydrates: 2.3
Fiber: 2.3
Protein: 17.1

It’s a nice lunch to have. 10 minutes in the toaster oven reheats it nicely. =)

Deconstructing the Turkey

November 26, 2008 in Recipes by melissa | No comments

For me, flavor is paramount to presentation. The best example of this, for me, is my Thanksgiving turkey. While I can appreciate the classic aesthetic of the golden bird coming out of the kitchen on a nice platter, I’d still rather eat some flavorful, juicy turkey. I know that I could flip, tent, deep fry, or any other number of whole turkey cooking tricks, but my preferred method is a deconstructed bird. Different types and cuts of meat all have their best methods of cooking, I wouldn’t sear a shoulder or roast a tenderloin, and this philosophy extends to the Turkey. Therefore, the dark meat turkey legs, etc., which need to cook longer, will be braised in white wine, while the light meat turkey breast will be brined then roasted. Not only will each part of the bird get the best method for it’s type, but it cooks in less time! I used this recipe by Chef Alain Sailhac of the French Culinary Institute, posted on the Heritage Foods USA website, and adapted it to suit my tastes.
Without further ado, we have White Wine Braised Turkey Legs, Roasted Turkey Breast, and Pan Turkey Gravy.

The Day Before:
1. “Deconstruct the Turkey”
2. Set the breast to brine
3. Make a compound butter

1. Taking apart Mr. (or Ms.) Turkey
Even my heritage turkey will be nice and cleaned out by the time he or she arrives by fed ex (he actually came yesterday!). However, There is some slightly messy work left for me to do – this is not necessarily for the squeamish.

  • Only applicable to heritage turkeys: Feel the skin of the entire turkey in all directions. Remove any feather roots you may find. This might require the assistance of some pliers.
  • Remove neck and giblets and set aside (sealed in the refrigerator) for use in the gravy.
  • Dislocate the wings and legs at the joint where they meet the main body of the turkey.
  • Using a very sharp knife (a chefs knife will probably work best), cut through the meat and tendons until the wings and thighs/legs are free of the rest of the turkey. Store the wings and legs in an air tight container separate from the breast of the turkey.

    • 2. Brine the Turkey Breast
    I like to use a honey brine on my turkey because I like the hint of sweetness in the finished turkey. Since I’m only roasting the turkey breast, I can easily use a medium brine bag.

  • The ingredients of the brine will be: 4 parts water, 1 part salt, half part honey. Make as much or as little as needed. Here’s what I do in a gallon:cup:1/2 amount.
  • Combine 1 cup of kosher salt, 1/2 cup of honey, and 1 quart of hot (not boiling) water in a large bowl.
  • Stir until the salt and honey dissolve.
  • Place the turkey in the brine bag.
  • Add one cup of the honey salt water mixture to the bag, then add one quart of cold water. Then add another cup of the mixture and another quart of cold water. Repeat once more, then add the rest of the mixture.
  • Carefully slosh the mixture and turkey around and place the bag in a large bowl.
  • Refrigerate for no longer than 12 hours!

    • 3. A Compound Butter?
    Some people use a compound butter because they think it will make the turkey more moist. I use one because I like the way it makes a flavor seep into a slowly roasted bird.

  • You will need: 2 sticks of butter, 7-10 cloves of roughly chopped garlic, 1 tablespoon each chopped thyme, parsley and sage.
  • In a food processor, with a pastry cutter or a cold knife, break butter up into 1/4 inch bits. Add garlic and herbs and mix into a paste.
  • The butter should NOT be allowed to melt
  • Take out a sheet of parchment paper, about 12×12 inches and place the compound butter on the paper.
  • Roll the compound butter up in the paper and refrigerate.

    • Yaaay! It’s finally time to cook the turkey!

    White Wine Braised Turkey Legs
    Ingredients

  • One 18-pound Heritage turkey’s legs, thighs and wings
  • 1 table spoon olive oil
  • 1 small onion, peeled and cut into large mirepoix
  • 1 medium carrot, peeled and cut into large mirepoix
  • 1 celery branch, cut into large mirepoix
  • 4 garlic cloves, unpeeled and lightly crushed
  • Bouquet garni: 2 bay leaves, 2 branches of sage, 5-6 parsley leaves, and a few inner celery leaves
  • 2 cups white wine
  • 2 quarts chicken stock

    Method

  • Pre heat oven to 350 degrees Fahrenheit
  • With medium heat, in a large heavy bottom pot (I use a 5 quart dutch oven), heat the oil and brown each turkey part, then remove to a large bowl and cover with aluminum, leaving 2 tablespoons of liquid fat in the pot.
  • Saute onions until clear, then add carrots and celery and saute until soft.
  • Deglaze with the wine and reduce by half.
  • Return turkey to the pot.
  • Add the stock. The liquid should come halfway up the legs. Add garlic and bouquet garni.
  • Bring to a boil, cover, and place in the oven.
  • Braise in the oven, turning occasionally, for 2 – 2 1/2 hours, or until the turkey reaches 175 degrees.
  • Remove the legs to a platter a cover, keeping warm.
  • Strain, defat and reserve 1 quart plus 1 cup of the braising liquid (for the gravy).

    Roasted Turkey Breast
    Since only the turkey breast is being roasted, it should be removed from the brine, rinsed, and patted dry after 12 hours.

    Ingredients:

  • 1 brined turkey breast, rinsed and patted dry
  • 1 roll of compound butter
  • gliblets and neck.
  • 3 tablespoons high heat oil

    • Method:

  • Toss the giblets and neck in 2 table spoons oil (use safflower or corn, NOT olive oil or butter – it will burn too quickly).
  • Put the giblets in the roasting pan under where the turkey will be.
  • Cut thin slices from the compound butter and place under the turkey breast skin wherever possible. Try to cover as much territory possible, but it’s okay if the entire breast isn’t covered.
  • Rub the entire turkey skin with the remaining oil.
  • Place in the oven next to the braising turkey legs.
  • After 1 hour, check the giblets in the bottom of the pan, if they are over colored, add 1/2 cup white wine and 1/2 cup water to the bottom of the pan.
  • Continue roasting until the temperature reaches 165 F.
  • Remove to a platter and cover with foil.
  • Rest 30 minutes before carving.

    • Pan Gravy!
    the best time to make the gravy is while the meat is resting. The gravy brings the braising and the roasting methods together quite nicely!

    Ingredients:

  • Roasted giblets and neck
  • 4 cups Braising liquid
  • 4 tablespoons butter
  • 4 tablespoons flour

    • Method:

  • Place the roasting pan on stove top over two burners and turn heat to medium low (the pan will already be hot – so be careful of the handles!)
  • Deglaze the pan with any leftover white wine and 1 cup of the strained stock. Reduce by half, then strain and defat.
  • In a saute pan, melt the butter and bring to a slight bubble. Add the flour and mix until the roux has turned a golden brown.
  • Slowly whisk in the braising liquid until it has reached the desired consistence. There may be some liquids left over.

    • It’s finally time for dinner!

    Green Beans with Mushroom Madeira Sauce

    November 25, 2008 in Recipes by melissa | No comments

    I have never made this recipe before, so Thanksgiving will be my first shot at it. However, even though I’ve never made it before, I wouldn’t say that I’m going in completely blind. Before we get to the food, I’ll explain what goes through my head when I pick one recipe over another.

    1. Ingredients: I should be confident that the combination of the ingredients will provide a delicious result. I’m a fairly experienced cook, so I think the ingredients will go well not only together but also with the rest of the meal.

    2. Methods: Even though I usually adapt the recipe to use methods that will produce the results I prefer, they should still make sense. For this particular recipe, sauteing the shallots and mushroom, then deglazing them in the Madeira before adding the cream makes perfect sense, as does blanching fresh green beans before combining them. I like the idea of deep frying the leeks, though I may elect to dust them with flour/cornstarch first.

    3. Ratings and Reviews: I tend to prefer recipes that other people have found to work. I look for something that has a lot of reviews, and prefer something reviewed by 50 people with a 3.5 star rating over a recipe reviewed by 2 people that rated 4 stars. Just my opinion.

    So let’s get on to the recipe!

    Ingredients:

  • 3 tablespoons butter
  • 6 ounces shiitake mushrooms, stemmed and sliced
  • 6 ounces oyster mushrooms, sliced
  • 3/4 teaspoon dried thyme
  • 3 tablespoons chopped shallots
  • 1/2 cup Madeira
  • 1 cup whipping cream
  • 1 pound fresh green beans, trimmed
  • Vegetable oil (for deep-frying)
  • 1 large leek (white and pale green parts only), thinly sliced crosswise

    • Method:

  • Melt 2 tablespoons butter in heavy large skillet over medium-high heat.
  • Add all mushrooms and thyme; sauté 5 minutes.
  • Add 2 tablespoons shallots; sauté until mushrooms are tender, about 3 minutes.
  • Add Madeira and simmer until almost all liquid evaporates, about 2 minutes.
  • Add cream and simmer until slightly thickened, about 2 minutes. Set sauce aside.
  • Cook beans in large pot of boiling salted water until just tender, 5 minutes. Drain. Transfer to bowl of ice water; cool. Drain. (Sauce and beans can be made 6 hours ahead. Cover separately; chill.)
  • Pour enough oil into large deep saucepan to reach depth of 4 inches. Heat oil to 350°F.
  • Lightly dust leeks in a 1:1 mixture of flour and cornstarch.
  • Place 1/4 of leeks in small metal strainer. Lower strainer into oil; fry until golden, 40 seconds. Lift strainer from oil.
  • Drain leeks on paper towels. Repeat with remaining leeks in 3 more batches. Season leeks with salt.
  • Melt 1 tablespoon butter in heavy large skillet over medium heat. Add beans and remaining 1 tablespoon shallots; toss to heat through. Season with salt and pepper. Place beans on platter.
  • Bring sauce to simmer. Spoon sauce over beans.
  • Sprinkle with fried leeks.

    • Chestnut, Onion and Currant Stuffing

    November 24, 2008 in Recipes by melissa | No comments

    I don’t know if I just haven’t been paying attention until this year, but I never realized how controversial stuffing/dressing/etc. preperation could be.  There’s variations for cornbread, oyster, chestnut, sausage and all sorts of variations on this theme.  The stuffing may be baked in the bird, on its own, or not at all, with all sorts of advice on how to do (or not do) anything related to stuffing.

    This recipe is taken straight from epicurious.com, I really hardly change a thing.  Even if my turkey preperation called for a whole bird to roast in the oven, I still wouldn’t cook my stuffing in the bird.  I really just don’t want to take my chances with salmonella.  But!  The combination of nearly carmelized onions with the chestnuts and sweet little currants is one I really enjoy.  I wonder why I don’t make this that often…

    Ingredients:

  • 10 cups 1/4-inch dice seven-grain bread (about 1 pound)
  • 2 large onions, halved and cut into slices along the grain
  • 1 stick (1/2 cup) unsalted butter
  • 3/4 pound vacuum-packed or canned whole chestnuts
  • 3 1/2 cups chicken broth
  • 1 cup dried currants
  • 1 cup packed, fresh chopped flat-leafed parsley leaves
  • 1 teaspoon chopped fresh sage leaves
  • 1/2 teaspoon chopped fresh thyme leaves

    • Method:

  • Dry out the bread cube on a cookie sheet in an oven set to 325 F for 10-15 minutes. This can be done up to 2 days before.
  • Over medium heat, saute onions in the butter (yes, all of the butter) until golden brown.
  • Bring 2 cups of broth to a simmer in a sauce pan, add chestnuts and cook for about 15 minutes.
  • Remove broth and chestnuts from heat and add currants.
  • In a large bowl toss together bread, onions, chestnut mixture, remaining 1 1/2 cups broth, herbs, and salt and pepper to taste. Cool completely.*
  • Place into a shallow baking dish and cover with foil. Bake at 325 F for 25 minutes, then remove foil. Bake further 20 minutes

    • *Stuffing may be made up to this point 1 day ahead and chilled, covered. Bring stuffing to room temperature before proceeding.

    Whipped Yukon Potatoes and Sweet Potato Fries

    November 23, 2008 in Recipes by melissa | No comments

    I really like a good potato, be it a fingerling, a yam, a crazy purple potato or any other variety.  Just like many foods, the right potato for the right preperation is key.  While the waxy texture of the Yukon Gold is a classic shoe in for mashing and the like, sweet potatoes usually aren’t well suited for frying.  Here’s how I do both.

    Let’s start with the easy one: Whipped Yukon Potatoes. As the name suggests, I go at the potatoes with my hand mixer until they’re the consistency I like. I will probably never buy a potato ricer. I have some unitaskers in my kitchen tool arsenal (ahem, corn zipper, *cough*), but nothing that would take up room like ricer. So I whip my potatoes with a white cheddar sauce and I think it comes out very well.

    Ingredients:

  • 3 lb yukon gold potatoes
  • 3 tbl butter
  • 3 tbl flour
  • 1 cup milk
  • 1/2 cup shredded white cheddar cheese
  • 1/4 cup chopped parsley
  • salt to taste

    • Method:

  • Scrub potatoes and place in a pot of cold water. Bring to a boil and cook until potatoes are tender.*
  • Break potatoes up roughly with a fork.
  • Melt butter in saute pan, then add flour. Cook until the roux is light brown.
  • Whisk in milk until incorporated. Remove the pan from heat.
  • Whisk in cheese until completely melted, then add the parsley.
  • Using a hand mixer, whip the potatoes while slowly incorporating the sauce. Salt to taste.
  • If desired, place under a broiler set on high for 5-7 minutes

    • *I will be doing this the day before, letting the potatoes cool, then refrigerating them. Before making the cheddar sauce, the potatoes should be taken out of the refrigerator so they can come back to room temperature.

    Sweet potato fries are a little bit more involved. While they are substantially different from regular frying potatoes, such as a russet, I treat them almost the same, just adding a significant amount of time for the sweet potatoes with each step.

    Ingredients:

  • 3 large sweet potatoes
  • at least 1 cup oil for frying (safflower and peanut are good)
  • seasoning to taste*

    • * I like a mix of salt and chili power myself

    Method:

  • Peel, then cut potatoes into fries. I prefer them to be 1/2 inch high, 1/2 wide, and about 3 1/2 inches long.
  • Soak the cut potatoes in ice water for at least 30 minutes, changing the water halfway through.
  • over medium heat, bring oil in a small sauce pan (or a fryer, if you have one. I’ve got one, I just don’t usually use it…) to frying temperature. The oil should not smoke, but a small drop of water placed in the oil should pop quickly and loudly.
  • First Fry: working in batches sized to prevent crowding, fry potatoes until they float to the top, remove to drain either on a cookie cooling rack over a baking sheet, or on many layers of paper towels.*
  • The Second Fry can be done up to 2 hours later (maybe more, but I’ve never tried): again, working in small batches, fry potatoes until they are quite brown, but not burnt.
  • Remove to be drained of oil and season right away.
  • Serve Immediately with maple sour cream or honey mustard**

    • * If you can use the cookie rack/sheet method, put a layer of aluminum foil on the cookie sheet so you can recover some of the oil to be filtered and used again.

    ** Those sauces are as easy as they sound. Just mix the ingredients until they taste good. Well…you may want to add some oil or mayo to the honey and mustard if you want a smooth sauce. And add just a pinch of salt to the maple sour cream, it’s just better that way.

    Grand Marnier Cranberry Sauce

    November 22, 2008 in Recipes by melissa | No comments

    I adapted my cranberry sauce from this epicurious.com recipe. The first time I started to make it, I didn’t see the sense in preheating the oven to bake the cranberries, so I use a stove-top method instead. This cranberry sauce is so easy, I wonder why anyone would buy a can!

    Ingredients:

  • 1 12-ounce package fresh cranberries
  • 1 1/4 cups sugar
  • 4 tablespoons good orange juice
  • 2 tablespoons Grand Marnier or other orange-flavored liqueur

    • Method:

  • Mix cranberries, sugar and orange juice in a heavy bottom sauce pan over medium low heat and cover until simmering.
  • Stir occasionally until berries are soft, then add the liquer and simmer uncovered over low heat for about 3 minutes, or until the consistency you prefer.
  • Remove to a heat proof container and let cool, then remove to the refrigerator to chill for at least 3 hours.

    • Serve chilled.
    Yield: 2 cups!

    Butternut Squash Soup

    November 21, 2008 in Recipes by melissa | No comments

    The full name of this soup is really: Italian Turkey Sausage and Roasted Butternut Squash Soup. My version of this soup was originally derived from this Emeril recipe. Of course, mine has taken on a life of its own, and really, I prefer my version. Mine is less time consuming and much healthier, and is a real big hit at potlucks.

    Ingredients:
    1 3lb Butternut Squash
    3 tablespoons olive oil
    1 lb spicy Italian turkey sausage (casing removed)
    1 lb sweet Italian turkey sausage (casing removed)
    1 large onion, chopped
    5 cloves minced garlic (about 3 tablespoons)
    2 quarts chicken broth *approximate*
    3 teaspoons chopped fresh Sage
    1 teaspoon salt
    1 teaspoon pepper

    Method:

  • Preheat the oven to 400 degrees Fahrenheit.
  • Peel the butternut squash and cut into pieces approximately 2 inches square. Toss with 2 tablespoons olive oil and the salt and pepper.
  • Arrange squash in a single layer on a cookie sheet or in a roasting pan and place on the center rack in the oven. Roast for 20-30 minutes, or until soft and beginning to brown.*
  • Over medium heat, in a heavy bottomed pot, brown the sausage in a teaspoon of olive oil, breaking the sausage into small (1 inch) pieces. **
  • With a slotted spoon, remove the sausage to a plate, leaving the oil and any fat in the pot.
  • Lower heat and saute the onion in the pot until almost clear. Add the garlic and saute until golden. Add sage and saute for about 10-15 seconds, then remove the pot from the heat.
  • Return the sausage to the pot and add the squash when it’s ready.
  • Mix all of the ingredients, slightly mashing the squash.
  • Puree contents of the pot in a blender, adding a little chicken broth as needed to create a smooth puree. Do NOT add too much, we’re not at soup yet!

    • This is where the soup can go down two paths. I prefer to make the puree a day or so ahead of time and turn it into soup the day of serving.***

  • Remove the puree to a storage container and cover. Once cooled, refrigerate until the day it’s to be served (Thanksgiving!).
  • Put the puree in back into the heavy bottomed pot on low heat. (Or in a crock pot! It’s sooooo much better)
  • Slowly stir in chicken broth until the soup is at your preferred consistency.
  • Simmer on low for at least an hour, then serve!

    • *roasting times really depend on the size of the food being roasted. This will vary, so my vegetable roasting rule of thumb is to check after the first 20 minutes, then check after 10 minutes, then check again every 5 minutes until done. What I look for is the consistency and the flavor of the vegetable. If I’m not sure if something is done, I’ll take out a small piece, cool by aiming a fan at it (I keep a hand fan in the kitchen) and take a bite. If it tastes done, then it is!

    ** If you choose to use a pork sausage, you will not need the additional oil

    ***If meant to be served immediately, return the puree to the pot (once empty of non-pureed ingredients). Slowly stir in chicken broth until the soup is at your preferred consistency. Simmer on low for a half an hour, then serve!

    Tropical Carrot Cake

    September 28, 2007 in Recipes, Wedding by melissa

    After I got the pineapple upside down cakes in the oven, I started work on the tropical carrot cake. I made this cake for Chad on his birthday, we liked it a lot – and after several batches of pineapple upside down cake, we knew we would want something different for the wedding. Since the frosting is a coconut cream cheese, it would be white and pretty for the wedding, and the whole thing would be delicious! Read the rest of this entry »

    Pineapple Upside Down Cake!

    September 28, 2007 in Recipes, Wedding by melissa

    Ahhh, Friday morning. The day that would bring a beach picnic, nail appointment and luau at the Kona Village Resort! Yes, Friday promised to be a super fun day. At least it would be after I finished making the cakes. Oh yes, I made the cakes. I made individual pineapple upside down cakes for the guests, and a fabulous tropical carrot cake for Chad and me to cut. They were delicious, and it took me about 4 hours to make them all. Want recipes? Read the rest of this entry »