The Foodie Challenge: Whip Up Something New!

Do you love to try new dishes? Are you constantly collecting recipes from magazines, newspapers, and the internet that get stuffed into some already overflowing folder or box in your kitchen? Then have I got a challenge for you.

Trish and Joanna have combined forces to come up with The Foodie Challenge: Whip Up Something New!  The idea is to try at least one new recipe per month and then, whether it's a hit or a miss, blog about it.  Monthly hosting duties will rotate.

All the details may be found here.

January posts are being collected by Joanna here.

Will you join us?

Weekend Cooking: Happy Vegan Chocolate Chip Cookies

Hello everyone! I hope you're all enjoying the new year so far.

These cookies are yummy--and vegan! (Do we have any vegan followers?!) I found the recipe on vegweb.com in the popular recipes section at the very top of the list. With 585,151 views and 380 reviews (and counting), I thought I'd give these a try.

Click for the link -- Happy Vegan Chocolate Chip Cookies.

I used one cup of vegan carob chips, and I added a splash of almond milk at the end. Also, I flattened the cookies slightly after placing them on the ungreased cookie sheets.

Even my mom, JoAnn, says they're surprisingly delicious!

Weekend Cooking, hosted at Beth Fish Reads, is open to anyone with a food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, fabulous quotations, photographs. If your post is even vaguely foodie, feel free to grab the button, head over to Beth Fish Reads, and link up anytime over the weekend.

Savory Christmas Bread

As a senior, these past few months have been stressful and quite busy, but today I caught a break with our first snow day.

After doing a little Christmas shopping and a lot of grocery shopping, my mom and I enjoyed Peppermint Mocha Lattes from Starbucks. When I got home, I decided it was finally time to bake after minimal oven usage for the last several months.

King Arthur Flour has been my go to cookbook lately, and today seemed like a perfect day to whip up some homemade bread. I selected this Savory Christmas Bread, and holy cow is it good -- so good that I had to post it immediately (it's still warm now). The provolone cheese adds a little something special to this comforting, savory bread.

Savory Christmas Bread

Ingredients:

3 cups unbleached all-purpose flour

2 tsp. baking powder

1 tsp. salt

8 ounces provolone cheese, grated (approximately 2 cups)

4 large eggs, beaten

1/2 cup evaporated milk

3 large garlic cloves, minced

1/4 cup finely chopped green pepper

1/4 cup finely chopped sun-dried tomatoes

Directions:

Preheat oven to 350 degrees F.

In a medium sized bowl, mix together the flour, baking powder, salt, and cheese. Add the beaten eggs, reserving 2 tablespoons for glazing the bread before baking. Mix in evaporated milk, garlic, and vegetables, stirring to make a soft dough.

Turn dough out onto a well-floured surface and form it into a smooth ball. Roll the ball into a log shape about 10 inches long. Place it on a greased cookie sheet. Brush with the reserved beaten egg.

Bake for 30 to 35 minutes, or until golden brown.

Johnny Appleseed Cake with Caramel Sauce

My collection of Junior League cookbooks has grown over the years. It began with Applehood & Motherpie - a bright green 3-ring binder from the Rochester, NY chapter. Purchased over 20 years ago, it offered simple, elegant dishes that weren't too difficult for an advanced beginner like me. Some of those recipes are now old family favorites.

I'll often purchase a Junior League cookbook when we're on vacation. The recipes really seem to capture local flavors.... plus, cookbooks make great souvenirs!

The Junior League at Home: Meals and Menus for Every Day and Special Occasions was complied by The Association of Junior Leagues International and includes favorite recipes from groups far and wide. I purchased it at my local Barnes & Noble, and finally got around to trying a cake recipe I bookmarked several years ago.

Johnny Appleseed Cake with Caramel Sauce

Cake:

2 1/4 cups flour

3/4 cup sugar

3/4 cup packed brown sugar

2 teaspoon baking powder

1/2 teaspoon baking soda

1 tablespoon cinnamon

1 teaspoon nutmeg

1 teaspoon salt

3/4 cup vegetable oil

3 eggs, lightly beaten

2 teaspoons vanilla extract

2 large, tart cooking apples, cored and cut into 1/2" pieces (about 2 1/2 cups)

3/4 cup finely chopped walnuts

whipped topping for garnish (optional)

Caramel Sauce:

1 cup packed brown sugar

1/2 cup heavy cream

3 tablespoons butter

1 teaspoon vanilla extract

For the cake: Preheat the oven to 350 degrees. Mix the flour, sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt in a large mixing bowl; beat at low speed for 1 to 2 minutes until well mixed. Add the oil, eggs, and vanilla; beat at medium speed for 1 to 2 minutes or until smooth. Stir in the apples and walnuts by hand. Spoon batter into a greased and floured 13 x 9 inch cake pan. Bake for 40 to 45 minutes, or until the top springs back when lightly toughed in the center. Cool on a wire rack.

For the sauce: Combine the brown sugar, cream, and butter in a 1 quart saucepan. Cook, stirring constantly, over medium heat for 3 to 4 minutes or until the brown sugar dissolves. Stir in the vanilla. Drizzle the sauce over cake slices to serve. Garnish with whipped topping, if desired.

I brought this cake to a Sunday dinner at my sister's. It was delicious - no leftovers!

Are you a fan of Junior League cookbooks?

Weekend Cooking, hosted at Beth Fish Reads, is open to anyone with a food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, fabulous quotations, photographs. If your post is even vaguely foodie, feel free to grab the button, head over to Beth Fish Reads, and link up anytime over the weekend.

Weekend Cooking: Three-Bean Turkey Chili

Are you looking for a quick, great-tasting fall meal? It doesn't get much easier than this crock-pot chili recipe adapted from Kraft's Food & Family magazine. Perfect for game day or a busy weekday, it even combines my three favorite beans!

King Arthur Flour's Maple Cornbread is the perfect accompaniment. My family loves this variation on a traditional recipe.

Three-Bean Turkey Chili

1/2 lb. ground turkey

2 14-ounce cans diced tomatoes, undrained

16 ounce jar salsa (I used Tostito's chunky salsa - mild)

1 can (15 oz.) black beans, rinsed

1 can (15 oz.) kidney beans, rinsed

1 can (15 oz.) cannellini beans, rinsed

1 teaspoon chili powder

1 teaspoon cumin

Cook the turkey until no longer pink, stirring occasionally - about 10 minutes.

Add to slow cooker, along with all remaining ingredients.

Cover and cook on HIGH for 3 to 4 hours or LOW for 5 to 6 hours.

Top with shredded cheddar cheese, if desired.

Weekend Cooking, hosted at Beth Fish Reads, is open to anyone with a food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, fabulous quotations, photographs. If your post is even vaguely foodie, feel free to grab the button, head over to Beth Fish Reads, and link up anytime over the weekend.

White Chocolate Cranberry Granola Bars

These quick and yummy granola bars are from the Taste of Home: Cookies cookbook. They are great for snack, and pair nicely a warm beverage. (Hot Chocolate, Lattes . . . take your pick!) Plus, it's a nice change to make your own granola bars instead of buying them. Include the kids, and you'll have a fun fall weekend activity!

White Chocolate Cranberry Granola Bars

Ingredients:

1/4 cup sugar

1/4 cup honey

1/4 cup maple syrup

2 tablespoons reduced-fat peanut butter (I used regular peanut butter)

1 egg white

1 tablespoon fat-free evaporated milk

1 teaspoon vanilla extract

1 cup whole wheat flour

1/2 teaspoon baking soda

1/2 teasp

oon ground cinnamon

1/4 teaspoon ground allspice

2 cups old-fashioned oats

1-1/2 cups crisp rice cereal

1/3 cup vanilla or white chips

1/4 cup dried cranberries

1/4 cup chopped walnuts

Directions:

In a large bowl, combine the first seven ingredients. Combine the flour, baking soda, cinnamon, and allspice; stir into sugar mixture. Stir in oats, cereal, chips, cranberries and walnuts.

Press into a 13-in. x 9-in. baking pan coated with cooking spray. Bake at 350° F for 18-20 minutes or until golden brown. Cool in a pan on a wire rack. Cut into bars. Store in the refrigerator.

Weekend Cooking, hosted at Beth Fish Reads, is open to anyone with a food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, fabulous quotations, photographs. If your post is even vaguely foodie, feel free to grab the button, head over to Beth Fish Reads, and link up anytime over the weekend.

Weekend Cooking: Coconut and Beef Curry with Noodles

It had to happen sooner or later. Every recipe from Martha Stewart's Everyday FOOD cookbook and magazine has been a success. Our experience last week, while not exactly a failure, yielded a dinner receiving less than stellar reviews.

This was my first experience cooking rice noodles 'pasta style'. The directions directed me to run them under cold water to stop the cooking. Unfortunately, the noodles then became a little too cool. Strike one.

The recipe called for one tablespoon of Thai red curry paste, but the dish seemed very bland to all of us (and we're not generally fans of spicy food). Maybe curry pastes come in different strengths? Next time I'll add more. Strike two.

Since there wasn't a third strike, and the dish was attractive and easy to prepare, we'll make a few adjustments and give this another shot.

I found and almost identical recipe on TasteBook. Martha's recipe from Everyday FOOD: Fresh Flavor Fast called for lime juice instead of lemon and specifies that the coconut milk be unsweetened. Have you tried recipes similar to this one?

Coconut Beef Curry with Noodles

Coarse salt and ground pepper

2 Tbsp. vegetable oil

1 lb. beef sirloin, cut into thin 2-inch strips

1 red onion, halved and thinly sliced

2 red bell peppers, thinly sliced lengthwise

1 Tbsp. Thai red curry paste

1 can (14 oz.) coconut milk

1 c. packed fresh basil leaves

1 Tbsp. fresh lemon juice

8 oz. angel-hair pasta

Bring a large pot of salted water to a boil. Meanwhile, in a large skillet, heat 1 Tbsp. oil over medium-high. Season beef with salt and pepper; add half the beef to the skillet. Cook, without stirring, until browned on one side, 1 to 2 minutes. Transfer to a plate (meat will cook more later), and repeat with remaining beef. Set beef aside, reserving skillet.

Add onion, bell peppers, and ¼ c. water to skillet; season with salt and pepper. Cook, stirring occasionally, until vegetables are crisp-tender, 3 to 4 minutes. Add curry paste; cook, scraping bottom of skillet, 1 minute.

Return beef to skillet, with any accumulated juices, and add coconut milk. Simmer until sauce thickens slightly, 4 to 5 minutes. Remove from heat. Stir in basil and lemon juice, and season curry with salt and pepper.

Add pasta to boiling water, and cook until al dente, according to package instructions; drain. Serve beef curry over pasta.

Weekend Cooking is hosted at Beth Fish Reads. Find more posts here.