Tag: Mama D’s Kitchen of love

Mama D’s Next Fruit Adventure: Fruit, It’s What’s For Dessert

file8341308761374Summer is almost here and the time is right for writing more about fruit. This time I decided to focus on dessert, and yes there is more than enough room in my healthier lifestyle for dessert. Fruit just naturally adds a healthy aspect to any sweet treat. Since fruit is naturally sweet the amount of sugar added to a recipe is usually less. With some simple changes and substitutions the fat and carbs can be controlled to fit into anyone’s food plan.DSCN5865

Stone fruits are beginning to show up in markets and the flavor improves almost weekly. While truly local fruit won’t be here in the Midwest for several months, the source is getting closer and the quality better. Peaches, apricots, and nectarines are my favorites and I find they can almost be used interchangeably in many recipes.

I live with a pie lover. In fact, he’s almost a pie fanatic. I’ve dutifully made him a Birthday Pie almost every year we’ve been together and often just for no other reason than I love him. This Lemon Chess Pie is his current favorite.DIGITAL CAMERAWith a little coaxing he’s becoming a fan of the Fruit Crisp. This fruit forward dessert has just the hint of a crispy crust in the form of a crumb topping of one sort or another. The crisp (or crumble if you hail from across the pond) has been around since colonial times or earlier. It has been passed down through the years, finally showing up in a cookbook in the 1920’s. The rest, as they say, is history.

When you hear Crisp, apple immediately comes to mind, especially in the Fall, but Summer fruits are just as tasty choices. Plums, apricots or in the case of this recipe, peaches  and blueberries are the perfect base for a delicious Crisp. Fresh peaches are peeled and sliced into delectable golden crescents. They are joined by blueberries, a perfect partner visually and flavor wise. A bit of brown sugar and a dash of almond extract, and cinnamon season them beautifully. Slivered almonds that have been toasted add a subtle crunch.DIGITAL CAMERA They nestled in an oven friendly dish awaiting their crowning glory, The Crisp.

amaretti de saranoThe Crisp part of this dish is made of Amaretti cookies. Amaretti cookies are an Italian macaroon. The ingredients are simple; almonds (paste or ground), a little sugar and egg whites. The only fat is the healthy kind that occurs in the almonds. Amaretti Di Saronno is the best known brand, but I chose a lesser known brand also imported from Italy. These were available at a local market that carries many Italian imports. There was a significant price difference, but the quality was still good. DIGITAL CAMERADIGITAL CAMERAThe cookies were whirled in the processor with more toasted almonds and a little flour to become a golden crumb topping that would do the fruit proud. They joined forces with some melted butter. I opted to use the real deal here because I think it tastes better. The fat was also needed to allow the topping to brown and crisp (can’t have a fruit crisp without a crisp crust).  The recipe which serves six, uses only two tablespoons so the indulgence won’t do too much damage.

It baked in the oven until it was bubbly and an even deeper shade of golden. This is wonderful served slightly warm. DIGITAL CAMERADIGITAL CAMERA

Crisps are traditionally topped with some sort of creamy richness,DIGITAL CAMERA Often whipped cream or vanilla ice cream take that role. I think that it is also delicious all on its own. I did however, top mine with some vanilla non-fat yogurt. However you top it, or don’t, it is a wonderful end to a summer meal.

This recipe can be adapted to any fruit that you desire. Apricots would be delicious, as would a medley of berries. No matter how you use this recipe don’t forget to put in a generous dash of love. Mama D

Peach and Blueberry Crisp
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Servings
6
Servings
6
Peach and Blueberry Crisp
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Servings
6
Servings
6
Ingredients
Servings:
Instructions
  1. Spray an oven safe baking dish with non-stick cooking spray. Place the peach slices, blueberries, and 1/4 cup of the toasted almonds in the dish.
  2. Add the cinnamon and almond extract to the fruit and toss to coat.
  3. Place the cookies, the remaining almonds, and the flour in the bowl of a processor. Process until everything is coarse crumbs.
  4. Place the crumbs in a bowl and add the melted butter. Mix until the butter is incorporated into the crumbs. Sprinkle the crumb mixture on top of the fruit.
  5. Bake in a pre-heated 375 degree oven for 25 minutes or so. The top should be golden and the filling should be bubbly.
  6. Serve warm or at room temperature, topped with whipped cream, yogurt, or ice cream. It's also delicious unadorned.
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Mama D’s First Fruit Adventure…Admitting the Love

It will never be said that Mama D doesn’t love her vegetables. Even before I took the healthier fork in the road, veggies have always been center stage in my cooking. Fruits on the other hand, have taken a back seat to almost everything. Aside from a  fruit dessert, DIGITAL CAMERAvery little has been said about this food group. I aim to change that right now. I don’t dislike fruit, it’s just not the first ingredient I reach for, even as a supporting ingredient. It has come to my attention that I do not eat enough fruit and that while my diet is pretty healthy, more fruit could make it even better. So I’m heading down the sweet and fruity road and I’m taking you with me.

I’m not completely anti-fruit. I do enjoy certain fruits especially grapes when they’ve been allowed to ferment for a while… wineNo, honestly I do enjoy many fruits. Spring and Summer fruits are my favorites. Berries, melons and stone fruits can always find a place in my kitchen and on my plate. Making it a daily habit is what I’m working on.

My first adventure involved making fruit infused water. I have this great pitcher that has an insert that holds fruit. I’ve used this for water quite often. It’s also a great vessel for sangria, but I digress. Today’s infusion was strawberry and kiwi. They imparted a very noticeable aroma and flavor. The water even took on a slightly pink tint. It was quite delicious and was very nice sipped with breakfast or out on the deck.DIGITAL CAMERAWhile not providing a lot of fruit nutrition, it is according to this website, an aid in digestion, blood sugar control, and immune system strengthening. It’s refreshing and a pleasant way to drink more water.

Woman does not live by drinking her fruit alone so I’ve been exploring other ways to incorporate fruit into my meals. Enter fruit salsa. Who would have guessed that fruit and hot peppers could co-exist. They do and they can really elevate simple grilled meat and poultry to a new level. I experimented with frozen and canned fruits, but I didn’t hit the jackpot until I used fresh (Duh). This is my take on Mango, Peach and Chipotle Salsa. DIGITAL CAMERAThe ingredients are precisely that along with some green onions, honey and the juice and zest of several limes. The peaches take a quick dip in some boiling water to allow their skins to come off easily. Here’s the step by stepDIGITAL CAMERAThey are chopped along with the other ingredients into salsa sized pieces that will join forces in the bowl to become a sweet, spicy, and satisfying salsa (yes, it does warrant alliteration).DIGITAL CAMERAThe salsa is bright in color and flavor and is comfortable on a chip or a chicken breast. I’ll bet it would make an awesome ice cream topping, too.DIGITAL CAMERA

Peach and Mango Salsa with Chipotles
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Servings
2 Cups
Servings
2 Cups
Peach and Mango Salsa with Chipotles
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Servings
2 Cups
Servings
2 Cups
Ingredients
Servings: Cups
Instructions
  1. Combine the chopped mango, peaches, red bell pepper, and sliced green onions in a medium bowl.
  2. Allow any excess adobo sauce to drip off of the chipotles. Slice the chipotles open and scrape out the seeds and membranes. If you like more heat leave some seeds. Chop finely and add to the bowl.
  3. Zest the lime and add it to the bowl. Squeeze the lime's juice into the bowl. Toss everything together.
  4. Add the honey and the pinch of salt. Stir to combine. Cover and chill for at least 4 hours. Serve with chips or use as a cold sauce for grilled meat.
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So, I would classify this as a very successful adventure. I’m starting to  look at fruit as more than a snack or a topping for cereal. I plan on exploring more fruit combinations for salsas, but I also plan on experimenting with other fruit recipes. I’m starting to feel the love. As the saying goes, it’s a process… Stay tuned.

Memories of Cook Outs and Not Potato Salad

Here in the Midwest we are getting brief glimpses of warm weather. Even though days in the 80’s may be sandwiched between rain and cold, we all know that soon those single days will chain together into whole weeks. Memorial Day, the unofficial start of the summer season will be here in a week.

When I was growing up, Memorial Day was spent outside with my dad. He was off work 50's barbecue grilland eschewed golfing on a holiday, so I had lots of home time with him. The day revolved around my dad listening to the Indy 500 on the radio (it took the better part of a day back then) while he puttered around the yard. Dinner would come from the grill and usually it was chicken. My dad was a newest gadget kind of guy and our grill had an electric rotisserie and a metal door with a tempered glass window that allowed you to watch the food cook to golden perfection.

I inherited his grilling gene. Mama D’s family grills…a lot. We actually grill year round. We DIGITAL CAMERAlike to do entire meals on the grill; meat, potatoes, veggies, even fruit for dessert. But summer isn’t made of grilled food alone. Cold sides make grilled food taste better. Something about the contrasting temperatures and palate cleansing properties just work. Whatever, this isn’t about grilling it’s about the sides and it’s not about potato salad. It’s about “Not Potato Salad.”

Cauliflower does its very best potato imitation in this dish. Surprisingly, cauliflower has many of the same properties as potatoes without all of the starch. It’s  white and when cut in small florets and steamed until tender it has a texture similar to potatoes. I discovered this dish in my “low carb” days and it has remained an often requested side at family barbecues. You can make virtually any style of potato salad into “not potato salad.”

Today I’m sharing a more or less traditional version that In my new en”light”enment I have trimmed down in fat. Even though the salad is vegetable to begin with, I add lots of veggies chosen for their crunch.DIGITAL CAMERA Naturally, cauliflower is the main ingredient. Once it is cut into small but uniform florets it needs to be cooked. I usually steam it, and I like using the microwave and this steamer that I got at a Tupperware party sometime in the 90’s. It does a great job and brightens the kitchen at the same time.DIGITAL CAMERAI like the cauliflower soft but not mushy. I want the pieces to hold up in the dressing so, 7 – 9 minutes in my microwave does it.

I like hard-boiled eggs in my potato salad and that’s what I want in the Not-Version. Onions are an absolute necessity. Scallions, red, or sweet are all good and I choose based on the herbs I will use But I’ve also been known to use whatever I have on hand. This time I invited scallions to the party. Most potato salads include celery. Many of you know how I feel about celery…it’s not going to happen. I’ve found another vegetable that packs as much crunch without the strings; jicama. I added some red bell pepper to give things a pop of color and flavor. For this go-round I used lemon zest and fresh dill.DIGITAL CAMERA The dressing must be creamy and there has to be some mayonnaise. I opted for the light version. This one has added benefits of Omega-3 and plant sterols for heart health. Non-fat Greek yogurt filled in for sour cream and fat-free half & half thinned things down a little bit. Fresh herbs, a touch of lemon juice, white balsamic, and prepared mustard rounded out the flavors. A few drops of agave nectar give a very subtle sweetness that brings everything together.DIGITAL CAMERAAs with most of my recipes, this is just a guideline. Everything is open for discussion and my feelings will not be hurt if you go your own way on this. The only thing I insist on is that you chill the salad before serving. It gives the flavors a chance to meld, plus cold and crunchy just tastes better.

Not Potato Salad
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An en"light"ened side dish. The flavors of potato salad join steamed cauliflower for a healthier alternative. Use herbs, vinegar, and mustard that suit you.
Servings
6
Servings
6
Not Potato Salad
Print Recipe
An en"light"ened side dish. The flavors of potato salad join steamed cauliflower for a healthier alternative. Use herbs, vinegar, and mustard that suit you.
Servings
6
Servings
6
Ingredients
Servings:
Instructions
  1. Steam the cauliflower in the mircowave or on the stove. It should be fairly tender but not mushy. Rinse under cold water and set aside to finish cooling.
  2. Combine the cauliflower, onion, red pepper, jicama, lemon zest, and herbs in a large mixing bowl.
  3. Mix the mayonnaise, yogurt, vinegar, lemon juice, mustard and agave nectar together. Add the fat free 1/2 & 1/2 and a pinch of salt and stir until smooth.
  4. Pour the dressing over the vegetables and toss gently to combine. Chop two of the eggs and gently fold into the salad. Taste for salt and adjust as needed.
  5. Spoon into a serving bowl. Slice the remaining egg and lay on top of the salad. Sprinkle lightly with paprika if desired and garnish with a sprig of herb. Chill for at least 3 hours
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As we sail into summer, take time to revel in the sunshine and warmer weather. We have earned it and this season is a fleeting one. Make the most of it. Fill it with family, great food, good friends, and more than a little love.  Mama D        

For the Love of Spring Greens and Salad Greens

DIGITAL CAMERAHave you noticed that there is a lot of green outside? I am DIGITAL CAMERApositively giddy that I can look out my window and see green. My bushes have enough green to be a privacy fence. The clematis and hop vines are climbing steadily every day. Even my chives plant has decided to turn green again. DIGITAL CAMERAI love the greens of Spring, and after the winter we have had here in the Midwest they are more than welcome.

Spring is a time to embrace the coming bounty of produce which we will begin to see sometime in June (I hope). In the meantime, I’m enjoying salads. Yes, they fit nicely into Mama D’s new healthier lifestyle but they are also delicious, quick to fix, and the perfect meal for one or two.

The base of any good salad is greens. When I was growing up, iceberg was the year round staple. Summer meant garden lettuce and the occasional dandelion salad. Now there is DIGITAL CAMERAsuch a plethora of choices at the store that the mind boggles atDIGITAL CAMERA the variety. I have my favorites as I’m sure everyone does and I have to admit mine are rather simple. Spring/Baby Green Mix is tied with Romaine Hearts for my “go to” choices. I do, however love Baby Kale and Arugula and how could I leave out Baby Spinach. The veggie bins in the refrigerator are always bursting at the seams with greens.

Whatever the base of my salad is, what goes on top is where my creative juices start flowing. Everyone has their own philosophy as to the topping to greens ratio. I have two approaches and it depends on the role each salad will serve. If the salad is a supporting player, I’ll apply the toppings with a lighter hand like this Arugula Salad served as a base for the grilled beef. A little tomato, jicama, and mint was all that was needed.DIGITAL CAMERA

When that same beef made a return appearance in a salad later in the week, it was joined by lots of toppings that almost made the bed of arugula and romaine disappear. Olives, cucumbers, artichokes, cannellini beans and tomatoes were among the players that created a very hearty main dish.

DIGITAL CAMERAWhen it comes to dressing a salad, I’m becoming a less is more person. It started because I was trying to cut back on fat and calories, but I soon realized that the salad tasted better and more “salad like” with just a drizzle of dressing. I’ve been making “scratch dressings” lately, taking liberties with the oil to acid ratio. Acids, herbs and flavors make up more than half the volume. The extra virgin olive oil, usually 1/4 cup or less, adds the flavor and richness that’s expected, but the other ingredients are the real stars.

This is a basic vinaigrette recipe that is open to as much interpretation as you desire. With all the wonderful vinegars out there’s a flavor for every mood. From Red Wine to Fruit Balsamics, each type imparts a distinct flavor. Other great choices are Sherry or Champagne vinegar. Rice vinegar has a light taste that lends itself to cucumber and Asian salads.DIGITAL CAMERA

A Basic Vinaigrette on the Light Side
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A basic dressing recipe that uses less olive oil than traditional vinaigrette. Use lemon juice instead of vinegar or use a combination of both. Add, subtract and adjust the ingredients to make you own dressing of love.
A Basic Vinaigrette on the Light Side
Print Recipe
A basic dressing recipe that uses less olive oil than traditional vinaigrette. Use lemon juice instead of vinegar or use a combination of both. Add, subtract and adjust the ingredients to make you own dressing of love.
Ingredients
Servings: Cup
Instructions
  1. Combine all of the ingredients except salt and pepper in a jar with a tight fitting lid.
  2. Cover jar tightly and shake until ingredients are completely blended.
  3. Taste dressing. Add a little salt and pepper and shake well, again. Taste and add more salt and/or pepper as needed.
  4. Store in refrigerator for up to one week.
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I’ve taken to grilling extra chicken or pork on the weekend to use for quick weeknight supper salads. Then it’s whatever topping that comes to mind…like Taboulleh.

DIGITAL CAMERAA side dish staple in Middle Eastern cuisine, it adds body,texture and flavor to a salad. It tastes best made the day before so the flavors can really get to know each other. I’ve adapted this recipe to align with my tastes. Parsley and mint are key ingredients, but I like them in moderation. To get nice uniform finely chopped herbs, I use a processor. I used green onions in this recipe, but I like red onions as well. A lemon juice based dressing is absolutely necessary and I like mine with a big hit of garlic.

Tabbouleh Salad
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This recipe is very adaptable. From side dish to main dish to salad topper, it's a tasty addition to any meal.
Servings
6
Servings
6
Tabbouleh Salad
Print Recipe
This recipe is very adaptable. From side dish to main dish to salad topper, it's a tasty addition to any meal.
Servings
6
Servings
6
Ingredients
Servings:
Instructions
  1. Rinse the bulgur and allow it to drain. Heat the chicken broth to just boiling. Put the bulgur in a heat proof bowl. Add the broth and allow it to sit approximately 30 minutes.
  2. The bulgur should puff up some and be chewy, (but chewable.) If there is excess broth, drain it off, but it doesn't have to be bone dry. Leave the bulgur in the bowl.
  3. Place the parsley and mint leaves in the bowl of a processor. Pulse until finely chopped, but don't let it turn into a paste. Scrape the chopped herbs into the bulgur and toss to combine.
  4. Add the tomatoes, cucumbers, and onions to the bulgur mixture and toss to combine. Set aside.
  5. In a jar with a tight fitting lid, combine the olive oil, lemon, juice and garlic. Shake until completely blended. Taste and add salt and pepper to taste and shake again. Repeat adding salt and/or pepper if needed.
  6. Pour the dressing onto the bulgur mixture and toss once again to combine. Chill for 4 hours or overnight. Serve as a side dish or as part of a meal salad.
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So the salad was created. Romaine hearts held a generous portion of the Taboulleh. Some grilled chicken added lean protein. I threw some olives and feta cheese on top because that’s how I roll. I didn’t feel the need to add any dressing, but I’ll leave that up to you.

DIGITAL CAMERAI see many more salads in my future and my adventures with toppings and dressings will continue. Having more salad meals is a choice that I’m enjoying living with. I think I’ll be revisiting this topic again. Love, (And Happy Mother’s Day). Mama D

Ham Broth, Lentils, and Friends, Oh My!

Our recent trip to California was a time for us to revisit our one time home. The Bay Area is a wealth of beauty; ocean, mountains, vineyards, and redwood forests. We experienced it all, but the real reason we were there was to spend time with our friends. We became friends through involvement with our children’s school and sports activities. Now the kids are all grown and PTA is a distant memory, but the friendships continue.thew girls-cary Our friends Barbara and Bill graciously put us up for our visit. Besides giving us a lovely room with an on-suite and access to the deck, They shared their kitchen and recipes with us.1975125_837475866267752_138434878420943405_n Barbara made egg scrambles and smoothies for breakfast using greens and herbs  from her garden and Lemon Drop Martinis with fresh Meyer Lemons from her tree (not to worry, said martinis were enjoyed in the evening,) While we never had ham, we talked about it and how we used the ham bone. I’ve been somewhat of a traditionalist, making one bean soup or another. Barbara, the native Californian made Ham Broth. She used the broth to cook greens and other vegetables as well as to make soups. How much healthier is that? Instead of letting all the ham fat that lingers on the bone cook into the beans and other soup ingredients, the ham bone is simmered alone with a few aromatics much like a chicken carcass. The result is a rich and flavorful stock that once skimmed is an almost fat-free cooking base. 

Easter dinner left me with among other things, a lovely ham bone. I had celery in my veggie stock bag in the freezer and of course carrots, onions, and garlic. The red pepper flakes were to counterbalance the innate sweetness of the ham.DIGITAL CAMERA   DIGITAL CAMERAI sweat the veggies in a soup pot that I sprayed with non-stick spray. They started to get happy and I added the ham bone. then about 2 quarts of water (enough to cover everything.) I brought it to a boil reduced the heat to simmer and let it simmer DIGITAL CAMERAcovered for an hour and a half or so. I strained it and put it in the frig for 24 hours. When I returned the fat was a semi solid mass floating on top of the stock. It was easily dispatched with patience and a spatula. The stock that remained was a little like liquid ham; sweet, smokey, and salty (but in a good way). I had 5 cups of this golden jewel.DIGITAL CAMERAWhat to do with my new-found treasure? Lentils came to mind. I often make lentil soup with a ham bone. Why not take a lighter approach and cook the lentils in the ham stock? Needless to say, no extra seasoning was needed, the ham stock made it “just right.” Cooked lentils are quite versatile. DIGITAL CAMERAThey can be a side dish as is, but lentils make a wonderfully hearty yet healthy salad. I cooked the lentils “al dente” for the salad. The firmer texture was a nice counter-point to the crunchy vegetables. DIGITAL CAMERAA simple lemon and balsamic dressing gave just the right amount of tang. This made two perfect lunch size servings.  I froze the rest of the Ham Stock until my next inspiration arrives.

Lentil Salad
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This is a great way to use cooked lentils. It makes a light and healthy main dish salad.
Servings
2
Servings
2
Lentil Salad
Print Recipe
This is a great way to use cooked lentils. It makes a light and healthy main dish salad.
Servings
2
Servings
2
Ingredients
Servings:
Instructions
  1. Put rinsed lentils and stock in a medium saucepan. Cover and bring to a boil over medium heat. Remove lid and lower heat to simmer and cook stirring occasionally until stock is absorbed. The lentils should be al dente. Drain any remaining broth once they are cooked to this point. Cool.
  2. Combine the onions, peppers, tomatoes, parsley, and string cheese with the cooled lentils in a large bowl.
  3. Put the lemon juice, garlic, balsamic, pepper, and olive oil in a small jar with a tight fitting lid. Shake until well blended.
  4. Pour the dressing over the lentils and vegetables and toss to combine. cover and chill for several hours. Serve
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gary & jeffThanks again Barbara, for giving me this great idea. While the “thank you wagon” has pulled up…. Jan, thanks for the warmestbill & jeff barbecue we’ve been to in your back yard. Tony, thank you for the Zinfandel Port, we think of you when we drink it. Karen and Jim, thanks for always being able to pick up where we left off. Cary and Matt, thanks for your amazing senses of humor and for navigating our plane reservations. Karen, thank you for a Brunch fit for the Easter Bunny himself. the guys - billYou are the best friends anyone could ask for.

Love Mama D