No buttermilk? Use plain yogurt or thinned sour cream or crème fraîche instead. Or add 1 tablespoon lemon juice or white vinegar to 1 cup milk and let stand 5 minutes.
No dry bread crumbs? Just get some bread, tear it up into small chunks, saute in a skillet with a little butter until browned.
No cornstarch? For every 1 tablespoon of cornstarch, use 1 tablespoon arrowroot or 1 tablespoon potato flour or potato starch or 2 1/2 tablespoons flour.
No eggs? If it's for baking, substitute 1/4 cup applesauce for 1 egg.
No cake flour? For 1 cup of cake flour, sift together 7/8 cup all-purpose flour and 2 tablespoons cornstarch.
No sweet potatoes for a casserole, soup or gratin-type dish? Use butternut squash or pumpkin.
No confectioners' sugar? For every 1 cup confectioners' sugar, use 7/8 cup granulated sugar and 1 tablespoon cornstarch and whirl in blender for a few seconds.
No granulated sugar? For every 1 cup needed, use 3/4 cup confectioners' sugar or 3/4 cup honey.
No parchment paper? Use brown paper or waxed paper (not over high heat), or just grease and flour the pan.
No kitchen twine to truss the turkey? Use un-waxed, unflavored dental floss.
Saturday, November 8, 2008
Friday, November 7, 2008
Butternut Squash and Apple Soup with Bacon
Just last week I entered this soup in a chili & soup cook-off. It won!!! I personally like to add more bacon (I just mixed it right into the soup), and I roasted the butternut squash before adding it. I also added just a bit of fresh nutmeg & cumin. Delicious!
2 slices bacon
1/2 medium onion, chopped fine (about 1/2 cup)
white and pale green parts of 1 large leek, chopped fine and washed well (about 1 cup)
1 large garlic clove, minced
1/2 bay leaf
1 1/4 pounds butternut squash, seeded, peeled, and cut into 1-inch pieces (about 3 cups)
1 medium Granny Smith or other tart apple
2 cups low-salt chicken broth plus additional for thinning soup
1/2 cup half & half
Accompaniments:
chopped unpeeled apple
crumbled bacon
Sour cream or creme fraiche
In a skillet cook bacon until crisp and drain, reserving 1 1/2 tablespoons fat. Crumble bacon.
In a heavy saucepan cook onion, leek, garlic, and bay leaf with salt and pepper to taste in reserved fat over moderate heat, stirring, until softened. Add squash, apple, peeled and chopped, and broth. Simmer mixture, covered, until squash is very tender, about 15 minutes, and discard bay leaf. Add half & half
In a blender purée mixture in batches, transferring as puréed to a clean saucepan, and add enough additional broth to thin soup to desired consistency.
Add salt and pepper to taste and heat soup over moderately low heat until hot (do not boil). Makes around 5 cups.
Serve soup topped with crumbled bacon and accompaniments.
2 slices bacon
1/2 medium onion, chopped fine (about 1/2 cup)
white and pale green parts of 1 large leek, chopped fine and washed well (about 1 cup)
1 large garlic clove, minced
1/2 bay leaf
1 1/4 pounds butternut squash, seeded, peeled, and cut into 1-inch pieces (about 3 cups)
1 medium Granny Smith or other tart apple
2 cups low-salt chicken broth plus additional for thinning soup
1/2 cup half & half
Accompaniments:
chopped unpeeled apple
crumbled bacon
Sour cream or creme fraiche
In a skillet cook bacon until crisp and drain, reserving 1 1/2 tablespoons fat. Crumble bacon.
In a heavy saucepan cook onion, leek, garlic, and bay leaf with salt and pepper to taste in reserved fat over moderate heat, stirring, until softened. Add squash, apple, peeled and chopped, and broth. Simmer mixture, covered, until squash is very tender, about 15 minutes, and discard bay leaf. Add half & half
In a blender purée mixture in batches, transferring as puréed to a clean saucepan, and add enough additional broth to thin soup to desired consistency.
Add salt and pepper to taste and heat soup over moderately low heat until hot (do not boil). Makes around 5 cups.
Serve soup topped with crumbled bacon and accompaniments.
Thursday, November 6, 2008
Pumpkin Pie
This is my favorite pumpkin pie recipe. I make it every year, and it never makes it to the next day. It's almost like a mix between pumpkin cheescake (another favorite) and a pumpkin pie. Thank you Paula Deen. Enjoy!
1 (8-ounce) package cream cheese, softened
2 cups canned pumpkin, mashed
1 cup sugar
1/4 teaspoon salt
1 egg plus 2 egg yolks, slightly beaten
1 cup half-and-half
1/4 cup (1/2 stick) melted butter
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger, optional
1 piece pre-made pie dough
Whipped cream, for topping
Preheat the oven to 350 degrees F.
Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern. Put the pie shell back into the freezer for 1 hour to firm up. Fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.
For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated.
Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.
1 (8-ounce) package cream cheese, softened
2 cups canned pumpkin, mashed
1 cup sugar
1/4 teaspoon salt
1 egg plus 2 egg yolks, slightly beaten
1 cup half-and-half
1/4 cup (1/2 stick) melted butter
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger, optional
1 piece pre-made pie dough
Whipped cream, for topping
Preheat the oven to 350 degrees F.
Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern. Put the pie shell back into the freezer for 1 hour to firm up. Fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.
For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated.
Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.
Defrosting a Turkey
Defrosting a frozen turkey in the refrigerator takes about 24 hours for every 5 pounds. If you wake up Thanksgiving Day and it's still rock-solid, take it out immediately, plunge it in a pot or clean bucket large enough to hold it and cover it with cold water; keep the water cold by changing it frequently. It should take 30 minutes per pound to defrost this way.
Alternatively, if the turkey is small and your microwave large, try hitting the defrost button. Whatever you do, don't start roasting it in the oven if it's still frozen. It will cook unevenly and turn into a big dry mess. If all else fails, light some more candles, eat at midnight and tell your guests you're starting a new dining tradition.
Alternatively, if the turkey is small and your microwave large, try hitting the defrost button. Whatever you do, don't start roasting it in the oven if it's still frozen. It will cook unevenly and turn into a big dry mess. If all else fails, light some more candles, eat at midnight and tell your guests you're starting a new dining tradition.
Wednesday, November 5, 2008
22 Days and counting....
Can you believe that we are only 3 short weeks away from Thanksgiving?!?! This is my favorite time of the year. I love the weather, the decorating, and most of all, I love the food. This year I've decided to post a tip, recipe, or idea every day until Thanksgiving. Hopefully I can help make this you best Turkey Day yet!
Enjoy!
Enjoy!
Thanksgiving Dinner at your door!
How about taking this year off? Relax and enjoy the day with your friends & family. Below is just one of the Thanksgiving menus we are offering this year. If there is something you always have and want to make sure you get let us know and we can accommodate all of your needs. Tastebuds is offering an early bird special. If we have a reservation from you by November 15th with a deposit you will receive a free platter of our always popular Gingersnaps & Pumpkin Cheesecake Dip!
Tastebuds is preparing a limited number of special Thanksgiving dinners, which will be prepared and delivered the day before Thanksgiving, so reserve today.
Turkeys can be prepped so all you have to do is put it in the oven with fail proof instructions or cooked for you.
Are you going to someone’s house and need to bring something? Do you have company for breakfast? Do you have company coming for the whole week and need meals for the week? Tastebuds can accommodate all of your needs so that you can sit back and relax!
Pre-order then have delivered on Wednesday, November 26th.
Traditional Thanksgiving Dinner (feeds 4 to 6 people):
8 pound Roast Turkey with White Wine Gravy- can be cooked or ready to roast
Bread Stuffing
Mashed potatoes
Delicious Yeast Rolls
Orange Cranberry relish
Choice of sweet potato casserole or green bean casserole
Choice of pumpkin, old fashioned apple, cherry or pecan pie
Total for the above is $175 for uncooked turkey and $225 for cooked turkey
There are MANY other options available for this menu! Call or email today!
Tastebuds Personal Chef & Catering Service
http://www.jessicaerwin.com/
chefjessica@jessicaerwin.com
(256)348-2004
Tastebuds is preparing a limited number of special Thanksgiving dinners, which will be prepared and delivered the day before Thanksgiving, so reserve today.
Turkeys can be prepped so all you have to do is put it in the oven with fail proof instructions or cooked for you.
Are you going to someone’s house and need to bring something? Do you have company for breakfast? Do you have company coming for the whole week and need meals for the week? Tastebuds can accommodate all of your needs so that you can sit back and relax!
Pre-order then have delivered on Wednesday, November 26th.
Traditional Thanksgiving Dinner (feeds 4 to 6 people):
8 pound Roast Turkey with White Wine Gravy- can be cooked or ready to roast
Bread Stuffing
Mashed potatoes
Delicious Yeast Rolls
Orange Cranberry relish
Choice of sweet potato casserole or green bean casserole
Choice of pumpkin, old fashioned apple, cherry or pecan pie
Total for the above is $175 for uncooked turkey and $225 for cooked turkey
There are MANY other options available for this menu! Call or email today!
Tastebuds Personal Chef & Catering Service
http://www.jessicaerwin.com/
chefjessica@jessicaerwin.com
(256)348-2004
Wednesday, October 8, 2008
10 great health foods: Best bets for eating well
Apples
Why eat apples? Apples are an excellent source of pectin, a soluble fiber that can lower blood cholesterol and glucose levels. Fresh apples are also good sources of the vitamin C — an antioxidant that protects your body's cells from damage. Vitamin C also helps form the connective tissue collagen, keeps your capillaries and blood vessels healthy, and aids in the absorption of iron and folate.
Almonds
Why eat almonds? These tear-shaped nuts are packed with nutrients — fiber, riboflavin, magnesium, iron and calcium. In fact, almonds have more calcium than any other nut — 70 milligrams (mg) in 23 almonds. And one serving of almonds provides half of your body's Recommended Dietary Allowance (RDA) of vitamin E.
Like all nuts, almonds provide one of the best plant sources of protein. And they're good for your heart. Most of the fat in almonds is monounsaturated fat — a healthier type of fat that may help lower blood cholesterol levels.
Blueberries
Why eat blueberries? Blueberries are a rich source of plant compounds (phytonutrients). As with cranberries, phytonutrients in blueberries may help prevent urinary tract infections. Blueberries may also improve short-term memory and promote healthy aging.
Blueberries are also a low-calorie source of fiber and vitamin C — 1 cup of fresh blueberries has 83 calories, 3.5 grams of fiber and 14 mg of vitamin C.
Broccoli
Why eat broccoli? Besides being a good source of calcium, potassium, folate and fiber, broccoli contains phytonutrients — a group of compounds that may help prevent chronic diseases, such as heart disease, diabetes and some cancers. Broccoli is also a good source of vitamins A and C — antioxidants that protect your body's cells from damage.
Red beans
Why eat red beans? Red beans — including small red beans and dark red kidney beans — are good sources of iron, magnesium, phosphorus, potassium, copper and thiamin. They're also an excellent low-fat, low-calorie source of protein and dietary fiber. Red beans also contain phytonutrients that may help prevent chronic diseases such as cardiovascular disease and cancer.
Salmon
Why eat salmon? Salmon is an excellent source of omega-3 fatty acids — a type of fat that makes your blood less likely to form clots that may cause heart attacks. Omega-3s may also protect against irregular heartbeats that may cause sudden cardiac death, decrease triglyceride levels, decrease the growth of artery-clogging plaques, lower blood pressure and reduce the risk of stroke.
In addition to being an excellent source of omega-3s, salmon is low in saturated fat and cholesterol and is a good source of protein.
Spinach
Why eat spinach? Spinach is high in vitamins A and C and folate. It's also a good source of riboflavin, vitamin B-6, calcium, iron and magnesium. The plant compounds in spinach may boost your immune system and may help keep your hair and skin healthy.
Sweet potatoes
Why eat sweet potatoes? The deep orange-yellow color of sweet potatoes tells you that they're high in the antioxidant beta carotene. Food sources of beta carotene, which are converted to vitamin A in your body, may help slow the aging process and reduce the risk of some cancers. Sweet potatoes are also good sources of fiber, vitamins B-6, C and E, folate and potassium. And like all vegetables, they're fat-free and relatively low in calories — one small sweet potato has just 54 calories.
Vegetable juice
Why drink vegetable juice? Vegetable juice has most of the vitamins, minerals and other nutrients found in the original vegetables and is an easy way to include vegetables in your diet. Tomato juice and vegetable juices, which include tomatoes, are good sources of lycopene, an antioxidant which may reduce the risk of heart attack, prostate cancer and possibly other types of cancer. Some vegetable and tomato juices are very high in sodium, so be sure to select the low-sodium varieties.
Wheat germ
Why eat wheat germ? At the center of a grain of wheat is the wheat germ — the part of the seed that's responsible for the development and growth of the new plant sprout. Though only a small part of the wheat seed, the germ is a highly concentrated source of nutrients, including niacin, thiamin, riboflavin, vitamin E, folate, magnesium, phosphorus, potassium, iron and zinc. The germ also contains protein, fiber and some fat.
Information provided by the Mayo Clinic
Why eat apples? Apples are an excellent source of pectin, a soluble fiber that can lower blood cholesterol and glucose levels. Fresh apples are also good sources of the vitamin C — an antioxidant that protects your body's cells from damage. Vitamin C also helps form the connective tissue collagen, keeps your capillaries and blood vessels healthy, and aids in the absorption of iron and folate.
Almonds
Why eat almonds? These tear-shaped nuts are packed with nutrients — fiber, riboflavin, magnesium, iron and calcium. In fact, almonds have more calcium than any other nut — 70 milligrams (mg) in 23 almonds. And one serving of almonds provides half of your body's Recommended Dietary Allowance (RDA) of vitamin E.
Like all nuts, almonds provide one of the best plant sources of protein. And they're good for your heart. Most of the fat in almonds is monounsaturated fat — a healthier type of fat that may help lower blood cholesterol levels.
Blueberries
Why eat blueberries? Blueberries are a rich source of plant compounds (phytonutrients). As with cranberries, phytonutrients in blueberries may help prevent urinary tract infections. Blueberries may also improve short-term memory and promote healthy aging.
Blueberries are also a low-calorie source of fiber and vitamin C — 1 cup of fresh blueberries has 83 calories, 3.5 grams of fiber and 14 mg of vitamin C.
Broccoli
Why eat broccoli? Besides being a good source of calcium, potassium, folate and fiber, broccoli contains phytonutrients — a group of compounds that may help prevent chronic diseases, such as heart disease, diabetes and some cancers. Broccoli is also a good source of vitamins A and C — antioxidants that protect your body's cells from damage.
Red beans
Why eat red beans? Red beans — including small red beans and dark red kidney beans — are good sources of iron, magnesium, phosphorus, potassium, copper and thiamin. They're also an excellent low-fat, low-calorie source of protein and dietary fiber. Red beans also contain phytonutrients that may help prevent chronic diseases such as cardiovascular disease and cancer.
Salmon
Why eat salmon? Salmon is an excellent source of omega-3 fatty acids — a type of fat that makes your blood less likely to form clots that may cause heart attacks. Omega-3s may also protect against irregular heartbeats that may cause sudden cardiac death, decrease triglyceride levels, decrease the growth of artery-clogging plaques, lower blood pressure and reduce the risk of stroke.
In addition to being an excellent source of omega-3s, salmon is low in saturated fat and cholesterol and is a good source of protein.
Spinach
Why eat spinach? Spinach is high in vitamins A and C and folate. It's also a good source of riboflavin, vitamin B-6, calcium, iron and magnesium. The plant compounds in spinach may boost your immune system and may help keep your hair and skin healthy.
Sweet potatoes
Why eat sweet potatoes? The deep orange-yellow color of sweet potatoes tells you that they're high in the antioxidant beta carotene. Food sources of beta carotene, which are converted to vitamin A in your body, may help slow the aging process and reduce the risk of some cancers. Sweet potatoes are also good sources of fiber, vitamins B-6, C and E, folate and potassium. And like all vegetables, they're fat-free and relatively low in calories — one small sweet potato has just 54 calories.
Vegetable juice
Why drink vegetable juice? Vegetable juice has most of the vitamins, minerals and other nutrients found in the original vegetables and is an easy way to include vegetables in your diet. Tomato juice and vegetable juices, which include tomatoes, are good sources of lycopene, an antioxidant which may reduce the risk of heart attack, prostate cancer and possibly other types of cancer. Some vegetable and tomato juices are very high in sodium, so be sure to select the low-sodium varieties.
Wheat germ
Why eat wheat germ? At the center of a grain of wheat is the wheat germ — the part of the seed that's responsible for the development and growth of the new plant sprout. Though only a small part of the wheat seed, the germ is a highly concentrated source of nutrients, including niacin, thiamin, riboflavin, vitamin E, folate, magnesium, phosphorus, potassium, iron and zinc. The germ also contains protein, fiber and some fat.
Information provided by the Mayo Clinic
Friday, September 26, 2008
Fall Produce
People are often confused when it comes to which fruits and veggies are in season, especially since thanks modern growing techniques, we can get almost anything all year long. Buying your produces when it is in season not only will save you a ton (close to 50% cheaper), but tastes oh so much better. Here is what is freshest now (September/October/November):
Apples
Broccoli
Brussel Sprouts
Cabbage
Chinese Cabbage
Cauliflower
Celery Root
Chicory
Cranberries
Cucumbers
Dates
Fennel
Grapes
Greens
Head or Iceberg Lettuce
Leaf Lettuce
Mushrooms
Nuts
Okra
Mandarin Oranges
Pears
Chile Peppers
Sweet Peppers
Persimmons
Pomegranates
Quince
Shallots
Spinach
Winter Squash
Star Fruit
Sweet Potatoes
Wednesday, September 24, 2008
When buying organic...
There are so many choices out there when it comes to food! And with your grocery prices continuing to rise, you may be thinking about cutting back on buying organic fruits & vegetables. What can I buy conventional and what should I buy organic? Here is a list of the top 10 fruits & vegetables most likely to contain pesticide residues.
Peaches
Apples
Strawberries
Nectarines
Pears
Spinach
Bell Peppers
Celery
Potatoes
Hot Peppers
Conventionally grown fruit and vegetables can contain the residues of as many as 51 different pesticides, while organic has two thirds less. If you want to reduce your family’s exposures, pick up organic varieties of these most contaminated “top 10.” - The Green Guide
Peaches
Apples
Strawberries
Nectarines
Pears
Spinach
Bell Peppers
Celery
Potatoes
Hot Peppers
Conventionally grown fruit and vegetables can contain the residues of as many as 51 different pesticides, while organic has two thirds less. If you want to reduce your family’s exposures, pick up organic varieties of these most contaminated “top 10.” - The Green Guide
Sunday, July 27, 2008
Aprons
I was recently hunting for a new apron to add to my some-what boring collection. I came across some cute, fun styles & fabrics. Can you believe that I also found some that cost over $300?!?! Hmmm.... No cooking (or food, for that matter) would be coming near me if I was wearing one of those!! Here are some links and pics- Happy shopping!
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