Loaves & Dishes
By Jennie Geisler Erie Times-News staff blogger
Follow Jennie Geisler's kitchen adventures on her Loaves & Dishes blog.   Read more about this blog.
 Phone: 814-870-1885
Posts tagged ‘recipes’
Posted: December 5th, 2012

Thanks to everyone who entered the drawing for “America’s Best Pies” from the American Pie Council. The winner is Priscilla Cochran. I’ll pop it in the mail today.

If you are not Priscilla Cochran, you are eligible for this week’s drawing from “The Old Farmer’s Everyday Baking Almanac,” put out by the publishers of The Old Farmer’s Almanac, with the help of Ken Haedrich.

To enter, send an e-mail to jennie.geisler@timesnews.com including your NAME, MAILING ADDRESS and NAME OF THE BOOK YOU WANT.
I do not store or share this information.

If you’d like to try a bite, I think these look good:
DRIED CRANBERRY-WHITE CHOCOLATE CHIP COOKIES
1 cup unsalted butter, softened
3/4 cup packed light-brown sugar
3/4 cup sugar
2 large eggs, at room temperature
1 1/2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sweetened dried cranberries
1 cup white chocolate chips
1 cup coarsely chopped walnuts or pecans

1. Using an electric mixer, cream the butter in a large mixing bowl. Beat in the sugars and eggs, one at a time, beating well after each addition.
2. Stir in the vanilla. Sift the flour, baking powder, baking soda, and salt into a separate bowl. Stir in the dry mixture into the creamed ingredients, half at a time, until evenly mixed. Stir in the cranberries, white chocolate chips, and nuts. Cover the dough and refrigerate 1 to 2 hours.
3. Preheat the oven to 350 degrees. Lightly butter two large baking sheets or line them with parchment paper.
4. With lightly floured hands, shape the dough into 1 1/2-inch balls. Place the balls on the baking sheets, leaving about 2 1/2 inches in between.
5. Bake one sheet at a time on the center oven rack for about 17 minutes. When done, the edges of the cookies should be golden brown and the centers much less so.
6. Cool the cookies for 5 minutes on the baking sheet and then transfer them to a rack to cool completely.
Makes about 30 cookies
– “The Old Farmer’s Everyday Baking Almanac”

Posted in: Uncategorized
Posted: November 23rd, 2012

Thanksgiving leftovers will probably tide you over today. Or even tomorrow. But sooner or later you'll be craving something else. Cheesy Butternut Squash Pasta Sauce from Allrecipes.com caught my eye.

I hope everyone had a great meal yesterday. Loyal readers made the list of things I’m thankful for.

Also, big props for tuning in today while others run each other over on their way to the cheap TVs.

I was done with squash. Really done. I kind of overdid it on the butternut variety back in September and October. I couldn’t face the leftovers of one of the soups I made and really haven’t had the taste for it since.
But this recipe for Cheesy Butternut Squash Pasta Sauce has reeled me back in. It’s vaguely seasonal, but timeless, too. Meatless, but you could definitely toss it with some diced roast turkey if you have any of that lying around.
I have an aging butternut squash sitting on the counter at home. Now that I have this idea, it won’t last the weekend.

Posted in: Uncategorized
Posted: November 15th, 2012

Sorry I failed to show up yesterday. I was trapped under something heavy. Thanks for entering the drawing for “How to Build A Better Pie,” by Millicent Souris. The winner is Marilyn Goss. I’ll pop it in the mail today.

If you are not Marilyn Goss, you can enter next week’s drawing for “Cooking With Love: Comfort Food That Hugs You,” by Carla Hall.It’s not a fat-fest, but a nice collection of time-tested and beloved dishes with a twist or two. A couple that jumped out at me were Celery and Blue Cheese Slaw, Groundnut Stew, and Matthew’s Chicken Curry, see below.

To enter, send an e-mail to jennie.geisler@timesnews.com , including your NAME, MAILING ADDRESS and NAME OF THE BOOK you want.

For those of you just here for the food, this dish looks fabulous.

MATTHEW’S CHICKEN CURRY
3/4 pound boneless, skinless chicken breasts, cut into 1 1/2-inch chunks
3/4 pound boneless, skinless chicken thighs, cut into 1 1/2-inch chunks
2 teaspoons ground coriander
1 1/2 teaspoons cumin seeds, toasted and ground
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne pepper
1/2 teaspoon kosher salt
1 1/2 teaspoons freshly ground black pepper
3 tablespoons plus 1 teaspoon canola or other neutral oil
l2 large yellow onions, very thinly sliced
1 serrano chile, stemmed, seeded and finely chopped
2 tablespoons chicken stock or water
4 garlic cloves, very thinly sliced
1 1/2 teaspoons grated peeled fresh ginger
3/4 cup coconut milk
3/4 cup water
Toasted cashews for garnish
Cilantro for garnish
Steamed green peas, for serving
Cooked basmati rice, for serving

1. Put the chicken breast chunks in one bowl and the thighs in another. In a small bowl, combine the coriander, cumin, turmeric, cayenne, salt and pepper. Divide between the bowls of chicken and turn the chicken pieces to evenly coat. Let stand for 20 minutes.
2. In a large, deep skillet, heat 1 tablespoon of the oil over medium-high heat. Add the chicken thigh chunks in a single layer and cook, turning the pieces occasionally, until nice and browned, about 2 minutes. Transfer to a plate. Repeat with another tablespoon oil and the chicken breast chunks, transferring them to another plate. You just want to sear the chicken, not cook it through.
3. Add another tablespoon of oil to the pan, reduce the heat to medium, and add the onions and chile. Cook, stirring occasionally, until onions are golden and melted, about 7 minutes. Reduce the heat to low and add the stock, stirring in the beautiful browned bits from the bottom of the pan.
4. Add the garlic, ginger, 1/4 cup of the coconut milk and 1/4 cup of the water. Stir well, bring to a simmer, and return the chicken thighs to the skillet. Cook for 20 minutes, then add the chicken breasts. Cook for 5 minutes, then stir in the remaining coconut milk and water. Cook 5 minutes longer or until stewy.
5. Tops with cashews and cilantro. Serve with plain steamed peas and basmati rice.
– “Cooking With Love,” by Carla Hall

Posted in: Uncategorized
Posted: October 12th, 2012

Apple Crisp with your health at heart: calories: 131.5; total fat: 3.6 g; sodium: 33.9 mg; carbs: 24.4 g; fiber: 2.6 g; protein: 1.5 g

I made an Apple Crisp a few weeks ago when I bought my first bag of local apples. The recipe came from my well used Good Housekeeping “Great Baking” book.
The crisp was killer.
Later on I realized just how killer. One serving cost me the WW Points total I’d usually spend on an entire meal. While I’m baking, I usually have a pretty good eye for what’s going to cost me too much, but I guess I was blinded by the apples and oatmeal.
After learning about that dietary disaster, I got a vague recollection of a super-light apple crisp that had all the sweetness and cinnamon and crunch and apple flavor, but maintained much more dignity in the nutritional department.
Then this one from Spark People showed up in my inbox and inspired me all over again.
Time for another bag of red, sweet-tart handfuls of goodness.

Posted in: Uncategorized
Posted: October 10th, 2012

Hey, thanks to everyone who entered the drawing for “The Sweet Magnolias Cookbook,” by Sherryl Woods with Chef Teddi Wohlford.
The winner is Jerry Banko. I’ll pop it in the mail today.

This week, blog readers get a bonus recipe from “I Love Cinnamon Rolls,” by Judith Fertig, which Rhonda Schember wrote about in today’s ETN Food section..
If you are not Jerry Banko, you are eligible to enter the drawing for "I Love Cinnamon Rolls," by Judith Fertig. Send an e-mail to jennie.geisler@timesnews.com. Please include your NAME, MAILING ADDRESS and NAME OF THE BOOK YOU WANT. This information will not be stored or shared.

For those of you just here for the food, here’s a recipe you can add to what was in today’s paper. It requires 1 batch of traditional cinnamon roll dough recipe in Rhonda’s column.

MEXICAN CHOCOLATE CINNAMON ROLLS
Pan sauce:
4 tablespoons unsalted butter, softened
Dough:
Flour for dusting
1 recipe traditional cinnamon roll dough
Mexican Chocolate Filling:
1 cup packed light brown sugar
2 tablespoons cinnamon
1/4 teaspoon ground ancho or chipotle chili powder
1/4 teaspoons salt
4 tablespoons unsalted butter, softened
1 cup coarsely chopped Mexican chocolate (contains some cayenne)
Mexican Vanilla Icing:
1 1/2 cups confectioners’ sugar
2 to 3 tablespoons half-and-half
1 teaspoon vanilla extract

1. For the pan sauce, spread the butter into the bottom of 2 9-inch square baking pans.
2. Transfer the dough to a floured surface. Cut in half. Roll each half to an 8-by-12-inch rectangle
3. For the filling, mix the brown sugar, cinnamon, chile, and salt in a bowl. Spread each dough rectangle with half the butter. Sprinkle with half the filling and half the filling and half the Mexican chocolate. Starting with a long end, roll up and form into a tight 12-inch cylinder. Cut each cylinder into 12 slices. Place each slice, spiral side up, in the prepared pans. Cover with tea towels and let rise in a warm place until almost doubled, 45 to 60 minutes.
4. Preheat the oven to 350 degrees. Bake 12 to 14 minutes or until risen and browned. Cool completely.
5. For the icing, whisk all the ingredients together in a bowl until smooth. Drizzle the icing over the cooled rolls.

Posted in: Uncategorized
Posted: September 27th, 2012

I'm all for paprikash. Especially if it's 25 minutes from now. From Everyday Food.

My first paprikash experience came at the worst time in my life. The Hungarian woman across the street brought a vat of it over to my house after the funeral for my daughter in 2004.
Never one to miss a meal, even at my emotional nadir, I ate it up, and asked her for the recipe.
The dish will always be special to me, as I learned just how much work went into her contribution. I’ve never attempted it myself.
This recipe for Turkey-and-Onion Paprikash will almost certainly be very different, but the promise of that delicious tomato and sour cream sauce drew me in.
The 25-minute total time incurred — and the meager 295 calorie expenditure — didn’t hurt either.
If you can’t find turkey cutlets, chicken or even thinly sliced boneless pork chops will work just as well.

Posted in: Uncategorized
Posted: September 21st, 2012

When we’re home on the weekends, which is about half the time, I usually like to make dinner a project.

Kitchen Daily has solved my Saturday-night dinner dilemma with Barbecue Pulled Chicken.

That is, unless I’ve been driving around all day or working in the yard. Then, by the time we’re hungry, it’s too late for that, and my family hangs out in the living room, hungry thus snacking.
Frozen pizza, leftovers, sandwiches usually fill the void in a not-so-satisfying way.
Barbecue Pulled Chicken gives me an idea: Start it at noon, and when I’m done with my chores, so is dinner.
I absolutely love pulled pork, but let’s face it: It sure ain’t health food.
Boneless, skinless chicken thighs promise a cheaper caloric outlay for comparable flavor. And the boys can quit standing in the kitchen waiting for the oven timer to go off.

Posted in: Uncategorized
Posted: September 19th, 2012

"Folklore and Food," looks as good for nighttime reading as it does for meal-time cooking. Picture from amazon.com

Thanks to everyone who entered the drawing for “Driveway Chef’s Cookbook for the Football Season,” by John T. Guseman. The winner is Jim Rowe. I’ll pop it in the mail today.
Interestingly, this cookbook of deep-fried everything generated 14 times as many entries as last week’s gluten-free cookbook. I find this amusing, if not surprising

If you are not Jim Rowe, you are invited to enter the drawing for "Folklore and Food," by Theresa Bane and Cynthia Moore Brown. It’s a small tome with old-fashioned recipes for classic foods preceded by charming folktales that inspire them. For example, the first chapter is “A Mountain Tale with a Recipe for Southern Biscuits.” Another is “A German Tale With A Recipe for Hot German Saluda Cole Slaw.”
The cole slaw sounds wonderful, and I was torn between it and Fried Green Tomatoes. I figured it’s probably time for the tomatoes. The hot cole slaw would be perfect for Octoberfests and tailgating, so if you want that one, enter the drawing. ;)

To enter, send an e-mail to jennie.geisler@timesnews.com and include your NAME, MAILING ADDRESS and NAME OF THE BOOK YOU WANT.

Now for the simple autumnal classic:

FRIED GREEN TOMATOES
6 large green tomatoes, about 3 pounds
2 tablespoons of lemon juice, or a few dashes of hot sauce
1/2 cup cornmeal
2 teaspoons of freshly ground black pepper

Nonstick cooking spray
1. Slice each tomato into 1/2-inch thick slices.
2. Sprinkle the lemon juice or hot sauce on the tomatoes.
3. Mix the cornmeal and black pepper in a plastic bag.
4. Put ttomato slices into the bag and shake well.
5. Coat a cast-iron or nonstick saute pan with nonstick cooking spray.
6. Fry the tomatoes, over medium-high heat, until they are light brown on each side.
– “Folklore and Food,” by Theresa Bane and Cynthia Moore Brown

Posted in: Uncategorized
Posted: September 14th, 2012

Half-hour Gumbo, plus a teaspoon of file powder, made for a luscious, linger-over-it meal. Photo from marthastewart.com.

I’ve been keeping something from you. I’m not sure why, but it’s time to share: We made video of my making three Loaves & Dishes recipes that you can see on www.GoErie.com. They’re a work in progress, including my failure to share these links with you until now.
TOMATO WATERMELON SALAD
COLORFUL CORN CHOWDER
TOMATO-PESTO FRITTATA

If you get a chance to watch any of them, please feel free to let me know what you think, anything we should change or add, or what you really like. If it’s easier to reply here, feel free. If you want to reserve your comments just for me, drop me a note at jennie.geisler@timesnews.com.

Meanwhile, back at the ranch, I made Half-Hour Gumbo for dinner last night, and wished I had another stomach to eat seconds.
I added a teaspoon of file powder, a dry olive-colored spice made from ground sassafras root. It thickens the broth and makes the gumbo taste like it simmered all day. I got a big bottle of it at Larry’s Central Market on, coincidentally, Sassafras Street. It’s way up on a top shelf, and the clerk had trouble finding it for me, but it’s there.
If you like gumbo, you’ll have no trouble using it up.
By the way, the recipe makes 10 cups.
Per cup it contains
225 calories
11 grams fat
72 milligrams cholesterol
1,038 milligrams sodium
8.8 grams carbohydrate
0.8 grams fiber (I didn’t use the okra, which might up this a little.)
24 grams protein

Posted in: Uncategorized
Posted: September 13th, 2012

Apple-Stuffed Chicken Breast from allrecipes.com promises to kick off autumn in my kitchen.

Recipes that require rolling anything around anything else, such as thin cuts of meat rolled around savory fillings, fill me with trepidation. I’m the world’s worst food stylist, and dishes like this, in my hands at least, always come out looking like something squashed by a demented toddler.
It’s been a while since I felt up to trying again, but I think it’s easier to go into something like this expecting to screw up. If the flavor is any good, John’ll eat it, and no one has to know whether I failed another test of my fine motor skills.
This is a long way of saying this recipe for Apple-Stuffed Chicken Breast looks really good. I’m ready for fall, especially its flavors, and “apple-stuffed” anything qualifies.
I might even add a touch of nutmeg to the filling to solidify its place in an autumnal menu.

Posted in: Uncategorized

Switch to our mobile site