RECIPES FROM BARBARA’S KITCHEN
Those of you who know me know that there’s nothing I love more than spending the day in the kitchen whipping up great foods for family and friends. Here I’m sharing some of my favorite recipes, culled from my collection of cook books, from recipes passed down from family members and from my travels. Enjoy with good health and abundant happiness!
Zanya’s Corn Pie
You should double this if using a 13 X 9 Pyrex dish
1 1/4 cups fine cracker crumbs (Ritz are good)
1/2 cup melted butter or margarine
2 TBS butter or margarine
1 1/4 cup whole milk
2 cups raw corn (or frozen)
1/2 tsp salt
2 TBS flour
1/2 tsp onion salt
2 beaten eggs
Combine crumbs and melted butter….reserve 1/2 cup of mixture for topping. Combine 2 TBS butter, 1 cup milk, corn, salt. Bring to a boil & reduce heat and simmer for three minutes. Add flour to remaining 1/4 cup milk, mix to smooth paste. Add paste slowly to hot milk corn mixture stirring constantly for 2 to 3 minutes until thick. Add onion, salt. Cool slightly. Scoop corn mixture into a bowl and very slowly add beaten eggs stirring constantly. Pour into buttered crumb pan. Sprinkle remaining crumbs over top. Bake in a 350 degree ovn for 20 minutes.
This can be made early in the day and refrigerated and put in the oven while the turkey rests!
Pumpkin Date Nut Bread
(This bread freezes beautifully if double wrapped)
Preheat oven to 350 degrees
Generously grease 2 full sized loaf pansIngredients:4 eggs1 cup vegetable oil2 cups cooked pumpkin1 cup chopped dates1 cup chopped pecans or other nuts (I like to toast and cool these before chopping & adding) Or, omit nuts if desired!3 1/2 cups flour2 tsp baking soda2 3/4 cups sugar1 tsp nutmeg1/2 tsp ground cloves1 tsp cinnamonProcedure:Whisk eggs in bowl, add pumpkin puree, dates & nuts…stir to combine.Sift all dry ingredients together in a bowlMake a well in the dry ingredients and add egg mixture…stir gently just to combine DO NOT OVER MIXDivide batter between the two pans and bake on middle rack for 1 1/4 to 1 1/2 hours.Cool 15 minutes in pan then turn out on a wire rack to finish coolingServe plain or with cream cheese and pumpkin butter
(This keeps forever and is good with pork & chicken as well as your traditional turkey!)
2 packages fresh cranberries
1/4 cup red wine
Grated rind and juice of two oranges
1TBPS currant jelly
1 1/2 cups sugar
1 cinnamon stickProcedure:Bring sugar, rind, juice and wine to a boil….add cranberries and simmer until they pop. Stir in currant jelly and add cinnamon stick.
Barbara’s Amazing Bread Pudding
1 1/2 Cup blueberries (fresh or frozen)
1/3 Cup Grand Marnier or Orange Juice
1/4 Cup Melted Butter – unsalted
2 3/4 Cups Half-and-Half
2 vanilla beans, split – or 2 tsp vanilla
2 egg yolks
1 cup sugar
1 loaf Raisin Bread or brioche
Whipped cream & nutmeg for garnish
Preheat oven to 350 degrees F.
Place blueberries in a small bowl and cover with Grand Marnier. Allow to soak for 15 minutes or longer to plump.
Arrange the bread slices on a baking sheet and brush both sides with melted butter. Bake in a preheated oven until the bread turns lightly golden, then remove and cool.
In a heavy bottom pot, bring the half-and-half and vanilla to a simmer. If using vanilla bean, carefully remove the beans and with a small knife, scrape out the tiny black seeds. Add these to the cream and discard the pods.
Whisk the eggs, yolks and sugar in a bowl. Pour the hot cream slowly into the bowl, whisking to mix.
Butter an 8 or 9 inch glass baking dish. Remove the blueberries from the liquor with a slotted spoon and scatter them on the bottom of the pan. Add the Grand Marnier to the custard.
Arrange the bread slices, cutting to fit as required. Some overlapping is ok. Carefuly pour in the custard.
Bake the pudding in a bain-marie (water bath) for approximately 30-40 minutes, or until the custard has set. Cool completely on a wire rack. Then, cover with plastic wrap and refrigerate overnight, allowing the flavors to marry. If you can’t wait, eat it warm!
To serve, cut into squares and reheat in a microwave oven (about on minute per slice) before garnishing with whipped cream and nutmeg.
*I double this receipe and use a 9×18 inch pyrex dish!
Barbara’s “Not New Jersey Style” Tomato Pie
One 9 inch pie crust (homemade or store bought)
4-6 fresh tomatoes (I love to use a variety of colored Heirlooms or even multi-colored cherry tomatoes, sliced and drained)
1 small bunch of fresh basil
1 1/2 cup of your favorite cheese, shredded (mine is Gruyere, but you can use something less rich and it will work fine)
Salt & pepper to taste
1/2 cup freshly grated parmasean cheese
A drizzle of high quality Extra Virgin olive oil
Heat oven to 375 degrees
Slice tomatoes and drain on paper towells
Place pie crust in pan and crimp edges. Brush with egg white and refrigerate for at least 20 minutes.
Place shredded cheese (not the parm) in bottom of pie crust
Top with fresh basil (or herbs of choice. Fresh rosemary is a great alternative)
Top with overlapping layers of tomatoes to cover cheese completely in a nice thick layer
Sprinkle with salt and pepper and parmasan cheese
Drizzle with oil. Bake at 375 til bubbly (about 25 minutes)
Serve with a fresh green salad. Voila!
(From Healthy Lifestyle by Dr. Pat Ferrari)
This is an unbelieveable, over-the-top chocolate cake that packs 2 full cups of shredded zucchini to keep the cake moist with less fat!
2 1/4 cups flour
1/2 cup cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1/2 tsp salt
1 1/2 cup sugar
1/2 cup canola oil plus 1/2 cup applesauce
2 large eggs and 1 egg white
1 teaspoon vanilla extract
1/2 cup low fat buttermilk
2 cups shredded zucchini* dried well
1 cup semisweet chocolate chips
Preheat oven to 325 degrees. Spray a bundt pan ( or a 9×13 inch pan) with Pam for aking. Mix flour, cocoa, baking powder, soda and salt in a bowl and set aside. Beat sugar, oil and applesauce together in a large bowl until well mixed. Add the eggs and egg white individually, beating well after each is added. Add vanilla. Mix in the dry ingredients by alterating with the buttermilk until all is well blended. stir in the zucchini and chocoate chips. Pour into the prepared pan and back at 325 degrees for approximately 55 minutes, or 40 minutes convection. (Tester should be moist; do not overbake).
*The prep of the zucchini is important. Slice a medium zucchini in half lengthwise and scoop out all the seeds. then shred the zucchini and dry very well on paper towels. If the zucchini is wet, the batter will be watery and the cake will come out dry. Trust me on this!
Dust cake with powdered sugar or add a scoop of frozen yogurt!
Luscious Lemon Mousse
1/2 cup unsalted butter
1 cup sugar
1 cup freshly squeezed lemon juice
2 cups heavy cream, chilled
1/4 cup dark rum
Grated rind of one lemon
Melt the butter in a small pan and keep warm.
Beat the eggs and sugar with an electric mixer for 5 minutes at high speed until they are plale and fluffy. With the mixer running at low speed, beat in the butter in a steady stream.
Add the lemon juice.
Transfer this mixture to the top of a double boiler and cook until the custard thickens. Stir frequently.
Pour the custard into a clean bowl and refrigerate until cold.
When the custard is chilled, beat the heavy cream with the rum untiil it forms soft peaks. Fold the whipped cream and the lemon zest into the custard base.
Fill 6 wine glasses equally with the mixture. Refrigerate until serving
— borrowed from “Cooking Recipes from around the World”
Sharon’s Turkey Chickpea Soup
2 lbs. mild turkey sausage
1 LB hot turkey sausage (out of casing)
2 TBS chopped garlic
3 cans diced tomatoes (Muir Glen organic brand)
3 cans chickpeas (with liquid)
2 cans chicken broth (or use fresh if on hand)
2-4 Tbs. fennel seed
2 bags baby spinach
Parmesan cheese for top
Sauté turkey in stock pot till done, Drain off all grease.
add chopped garlic- sauté for few minutes.
dump all cans in pot add fennel seed and simmer for 30 minutes.
Right before serving dump baby spinach in and cook till barely soft. Serve with parmesan cheese.
Make a lot..this soup freezes in baggies beautifully!
Salad (and I wish bread ) and you’re set.
Lentil Pasta Sauce
3 cups carrots thinly sliced
2 large onions diced
6 cloves garlic minced
4 Tbs. olive oil
1 lb. dry brown lentils
4 cans Muir Glenn diced tomatoes (with garlic and basil if you can find)
cayenne pepper flakes to taste (optional)
4 cups tomato sauce
**2 tsp.. dried thyme
salt & pepper
Hot cooked pasta
Procedure: *Sauté onion, garlic and carrots till soft.
add 5 cups water and simmer for 30 minutes
add tomatoes, sauce,thyme salt & pepper, cayenne..simmer uncovered till desired thickness.
Cook pasta, drain, drizzle with olive oil, top with sauce and parmesan cheese.
*you can sauté mushrooms, celery, eggplant, etc. to vary this sauce to your taste
**If you prefer add a lot of chopped fresh basil at end.
Serve with salad and bread (I wish ) and you’re done.
This also freezes beautifully and is VERY HEALTHY.
One chicken, cut into serving pieces (or pre-cut chicken pieces)
3-4 sweet potatos peeled and cut into chunks
3-4 potatoes peeled and cut into chunks
2 cups chopped onion
1 1/2 cut chopped carrot
1 cup cherry tomatos
1 tsp dried thyme leaves (optional or to taste)
1 tsp garlic powder
1 jar orange marmalade
1 cup orange juice
salt and fresh ground pepper to taste.
Peel and chop enough onion, sweet potato, potato and carrots to cover the bottom of a large, rectangular pyrex cooking dish. Add a handful of cherry tomatos.
Cut up a chicken into serving size pieces (or use precut pieces) and arrange on top of the vegetable mixture.
Squeeze the juice of two fresh lemons over the top and bury the rinds in among the veggies (remove before serving)
Sprinkle with dried thyme, garlic powder, salt & pepper
Spread a jar of orange marmalade over top
Pour a cup of orange juice over the marmade
Cover with foil or a lid and bake at 400/425 degrees for 1.5 hours
Remove the lid and cook, uncovered, until the chicken has browned and the vegetables are fork tender.