Tag Archives: Jennifer L. Cowart

Balsamic Glazed Salmon

18 Apr

This sauce was great over salmon, and later over chicken!

I love seafood, but recently I discovered that I’d developed a shellfish allergy. Therefore, there’s only certain seafood that I can actually eat. Thankfully, salmon is one of them. I love salmon. Usually I make it with hollandaise sauce over it and the last time I did, that went over well with everyone. However, I’m always on the lookout for new ways to serve things so when the Allrecipe.com Daily Recipe came for Balsamic Glazed Salmon, I had to try it. I love balsamic vinegar.

The recipe was easy and fast, and I served the sauce “on the side” so that if someone didn’t want sauce they didn’t have to have it. We had some sauce leftover and Don thought it’d be good on chicken so we saved it for another night. Sure enough, a few days later we served it on the side again, this time with some chicken breasts and it was just as good.

Here’s the recipe from Allrecipes.com

BALSAMIC GLAZED SALMON

Simple ingredients....and the chance to use my microplane zester!

INGREDIENTS

8 three ounce fillets of salmon about 3/4″ thick (I used five fillets since there’s five of us).

Freshly ground black pepper (or the kind in the jar)

3 tablespoons olive oil

SAUCE INGREDIENTS

4 and 1/2 teaspoons cornstarch

1 and 3/4 cups chicken broth

3 Tablespoons balsamic vinegar

1 tablespoon brown sugar

1 tablespoon orange juice

1 teaspoon grated orange peel

orange slices for garnish (we didn’t do that)


Grating one medium sized orange all the way around with the microplane zester was just enough for the amount of orange peel needed in the recipe.

DIRECTIONS

1. Place the salmon in an 11×8″ shallow baking dish. Sprinkle with black pepper and drizzle with oil. Bake at 350 degrees for 15 minutes or until fish flakes easily when tested with a fork.

2. Stir the cornstarch, broth, vinegar, brown sugar, orange juice and orange peel in a two quart sauce pan over high heat to a boil. Cook and stir until the mixture boils and thickens.

3. Place the salmon on a serving platter and serve with the sauce. Garnish with the orange slices.

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Spinach Salad with Strawberry Poppyseed Dressing

17 Apr

This salad is great for summertime!

Summer has arrived early around here, and we’ve been doing all of our usual summertime things early too! That includes some of what we’ve been eating as well.

A long time ago, before we had kids, I found a recipe for Strawberry Poppyseed Dressing and Salad. I know it is from a long time ago because I have it written in the back of the cookbook that my college roommate gave to me, and I used to make it all the time before we had kids but I hadn’t made it in years and years. Recently we were planning out our meals and my husband said, “Didn’t we used to make a strawberry spinach salad a long time ago?”

Yes, yes we did, and the recipe was right where I remembered it was.

The recipe for the salad itself is simple: strawberries and fresh spinach leaves (or you can use Romaine or Boston Lettuce instead of spinach).

The recipe for the dressing is below. I also know my friend Donna makes a similar salad also, so when I find out her recipe for dressing, if it’s any different I’ll post hers at a later date as well.

STRAWBERRY POPPYSEED DRESSING
INGREDIENTS

2 Teaspoons Honey

1/4 cup lowfat strawberry yogurt (I always do a cup of yogurt and increase the other ingredients accordingly.)

1/4 tsp. poppyseeds

1 cup sliced strawberries (or as many as you want.)

Chopped pecans (optional and we don’t use them.)

I serve the dressing on the side so that people can take as much or as little as they want. If you don't have poppyseeds, they're not crucial to the recipe, but they do add a little special something to the salad and the overall presentation.

DIRECTIONS

Mix first three ingredients for dressing.

Arrange salad on a plate.

Top with sliced strawberries.

Drizzle dressing over the top.

Add chopped pecans if desired.

This salad makes a great dish to bring to a summertime BBQ or party!

ENJOY!

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In honor of National Library Week

16 Apr
open book with glasses

Reading has always been a favorite past time of mine.

Did you know that this week is National Library Week?

Well, if you didn’t know before, now you do!

I love my public libraries, I always have. It saddens me as each year our city’s library budgets are cut more and more, closing them oftentimes for more hours than they are open.

My kids love to read. We have big book shelves in almost every room in the house. They love to listen to audio books. They even, sometimes “play” library.

On rainy days my kids have been known to set up a "library" in their rooms. This photo shows the "children's section" of their "library," complete with a check out desk.

As a kid, I spent a lot of time at my local library. My mom took us to “story hour” and we always participated in the summer reading programs at the library, contests which encouraged us to read as much as we could over the summer, writing a brief summary of each book we’d read. I can still picture those reading forms in my head.

My parents are readers, Grandma Rose at 90 still reads a book a day. I come from a long line of people who love books.

We still have actual “books on tape” as our car is old enough to still have a tape player. We’ve listened to story books where they’ve been able to read along, as well as chapter books on long rides, even on short rides.

When my oldest daughter was about three, I left my job to be home full time. The very first thing I did now that I had my freedom, was sign her up for story hour at our local library.

I brought her that first day and I still have a photo somewhere of her on her last day, standing with all of the kids she had met from years and years of story hour through her kindergarten year.

As the years went by, all of my children participated in story hour. They all participate in the summer reading challenges. We love all of our librarians SO MUCH.

To me, our library is a magical place full of happy memories. I often drive by my local library and it makes me sad sometimes, as I think of all those story hour years we won’t get back. I met some of my closest friends through story hour. We went from going downstairs with the kids when they were littler, to sitting at the tiny kid tables upstairs, waiting for them to come up as they got older.

In honor of National Library Week this week, make a visit to your library. If you have spring break this week, check out their schedule and see if they have any special activities planned.If you’re not in the middle of a book, consider starting one.

This week I’ll be updating my “What I’m Reading Right Now” section on my blog. I’ve been reading a ton but haven’t taken the time to put the books I’ve read up on the blog.

Make a visit to your local library this week!

I think National Library Week is the perfect week to do so, don’t you?

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Here’s to good friends

13 Apr

This is what happens when you mix cream cheese, Oreos and chocolate all in one recipe. These are perfect "pop one in your mouth and go" desserts, and one of my favorite treats from Sue.

Today’s post is dedicated to, and brought to you by my friend Sue, and until she reads it, she won’t even know that it’s about her!

Seven years ago I went to my very first PTO meeting at my daughter’s elementary school. I was a “newbie,” a kindergarten mom looking to meet people, volunteer my time, and get involved in a school setting. Although I was a new parent at the meeting, I had a long road ahead of me. I was going to be a parent at this elementary school for about twelve years by the time all of my children made their way through.

I got to the meeting, not knowing anyone yet, and I sat down at the table. Before long, the nicest woman came and sat down next to me.

“I know your dad,” she said.

Turns out my dad and her husband worked together. She’d been to my parents’ house, she’d eaten my mom’s Beef Brisket.

She was Sue.

Here’s the thing about Sue. Not only is she the absolute nicest person around, she makes great, great desserts!!!  You know how I know?? It’s because Sue brings dessert to almost ALL our PTO meetings!!

In September, Sue brings apple pie.

Yup, an entire apple pie.

At Passover she brings a chocolate/caramel matzo bread snack that is to-die-for.

Throughout the year she makes dark chocolate brownies that are SO fudgy they melt in your mouth (and she apologizes when they’re not “from scratch”).

Some months she brings pretzels dipped in chocolate and then in sprinkles.

And, if I’m super-lucky, she brings these amazing  “Chocolate Balls,” which are my favorite Sue Dessert ever.

If Sue’s going to miss a meeting, I don’t want to go.

Last fall when my husband underwent surgery on his leg, Sue brought us an entire dinner, but most importantly, she brought dessert. Everyone needs a little chocolate pick-me-up after their husband goes through surgery.

You would’ve thought I was the one on crutches.

At Superbowl time this year, Sue asked if we could trade some of Don’s chili for some of Sue’s desserts. Why yes, I thought that’d be a fabulous idea! Sue would get to have chili, which no one in her family likes but her, and I’d get to have some of her desserts! It was a winning Superbowl Weekend for me.

I don’t even like football.

Last night we had Book Club, Sue brought a snack for us to munch on while we chatted about our book and chose another for next month.

It was at that moment, while I crunched away on our matzo bread/chocolate/caramel snack, trying to show casual restraint so that I didn’t eat the entire tin by myself, that I decided my next post would be dedicated to Sue.

In honor of all the desserts Sue has shared with me, I mean with us, here is Sue’s recipe for the Chocolate Balls, which are pictured above.

CHOCOLATE BALLS

INGREDIENTS

1 pkg. Oreos

1 pkg. cream cheese (can use light)

1 box Baker’s Semisweet Chocolate Squares (red box)

PLUS some Ghiradelli 60% chocolate chips (brown)

OR if you don’t have the Ghiradelli, you can use TWO boxes of the Bakers Chocolate Squares.

DIRECTIONS

Crush Oreos in food processor. Put aside 1-2 tablespoons crushed cookies.

Soften cream cheese in microwave (about 2 minutes).

Mix together cream cheese  and crushed Oreos (minus the set aside crumbs).

Roll into balls.

Melt chocolate on stove.

Dip/roll balls in melted chocolate and place on waxed paper or cookie sheets.

Sprinkle with 1-2 tablespoons of crushed Oreos.

Put in fridge.

The chocolate balls will harden so that they look the way they do in my photo above. Once they’re done, keep them in the fridge and indulge on them whenever you need a little pick-me-up.

And when you do, think of my friend Sue.

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A book for your kids: “Is Your Hair Made of Donuts?”

12 Apr

Joy Feldman wears a wig when she reads to students that really does look like it's made of donuts!

There are so many reasons I love my job at the newspaper, but one of my favorite things is all of the amazing people I get to meet, all of the things I get to learn about through my interviews.

Today’s children’s book is one that I found out about through my work at the paper. Local author Joy Feldman spoke at one of the schools in our city and I covered her visit. What an amazing woman! You can read my full article about her here.

Feldman’s book, “Is Your Hair Made of Donuts” is her second book, but her first book geared towards children. Her goal is to encourage children and families to eat healthier foods, and to remember that you truly are what you eat.

The story revolves around the two main characters, Maddie and Matt and their quest for healthy eating. It even includes some of Matt and Maddie’s favorite recipes in the back of the book. The book also comes with a free downloadable teachers’ guide to coordinates with the book.

You can order Feldman’s books on her website and you can take a look at all she has to offer, including her adult book, “Joyful Cooking: In Pursuit of Good Health,” which Feldman says is more than a cookbook, it’s a resource for pursuing a healthy lifestyle.

I’m thrilled to have my own copy of “Is Your Hair Made of Donuts” for my family, thanks to Joy, and the title does make me think quite a bit about my own eating habits.

I believe my hair might just be made of chocolate chips!

Your kids will love reading about Matt and Maddie and learning about how your eating habits really do make a difference! Teachers will love the guide that goes along with the book.

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After School Snack: Strawberry Banana Yogurt Smoothies

11 Apr

Great for sore throats, warm weather, a healthy snack!

We had an unusually warm, hot actually, March this year. The weather broke all kinds of records and we loved the taste of summer that came during spring. It meant a couple of things for us though: First it meant that springtime allergies kicked in early, so everyone started with sore throats and runny noses in March instead of April. Second, it meant that the daily “can we get ice cream” and “can we get frozen lemonade” questions started early as well.

When I pick my kids up at school we drive by one of our city’s popular ice cream drive ups as well as past our favorite frozen lemonade stand. On occasion, on super hot summer days we’ll stop there after school as a treat, but I wasn’t really ready to start that in March. Not yet. It’s an expensive treat, one we don’t do too often.

One particularly hot afternoon, as an answer to their pleas, I decided to make smoothies, something I often do as an after school snack, but not usually in March. On this particular afternoon though, I had fresh strawberries in my fridge, (frozen works well too) and I had bananas in my freezer, which I often use for banana bread, but they work well for smoothies too. I had some vanilla yogurt in my fridge, so I felt I could easily pull off some smoothies for an after school snack.

A blender doesn't have to be expensive to make a delicious treat!

My “recipe” isn’t exact, but into my blender I threw: a bunch of strawberries, two frozen bananas, milk, about a cup of vanilla yogurt, and some ice to make it have a frozen feel, like a milkshake, but healthier.

I added a dollop of whipped cream and a straw and I had a restaurant-quality summer beverage for my kids for after school. Not bad! Everyone was happy and I was glad there was even enough for me to have some!

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Shrimp and Asparagus Pasta

10 Apr

I know I’ve mentioned it before, but I really love the “Daily Recipes” that I get in my email inbox from Allrecipes.com. I’m constantly making a note to try one out “some day” and last week I had a chance to try a new one. I had everything on hand with the exception of one ingredient: mushrooms, which I had actually had on hand but it turned out they weren’t good anymore so we threw them out. The recipe was fine without them but I’d add them in if I had them next time.

Everyone loved this recipe and I’d definitely make it again. I made some notes and adjustments below.

INGREDIENTS

  • 1 pound fresh asparagus (I used a bag of frozen from Aldi’s.)
  • 1 (16 ounce) package egg noodles (I used a pound of wheat spaghetti.)
  • 4 cloves garlic, minced
  • 1/2 cup extra virgin olive oil (This was a lot. I’d do less next time and add a bit more lemon juice instead.)
  • 1 cup butter (I think you could cut some of this out as well. Maybe down to  1 1/2 sticks instead of two.)
  • 1 tablespoon lemon juice
  • 1 pound medium shrimp – peeled and deveined (I used a bag of frozen from Aldi’s.)
  • 1 pound fresh mushrooms, thinly sliced
  • 1/2 cup grated Parmesan cheese
  • salt and pepper to taste

DIRECTIONS

  1. In a small saucepan, boil or steam asparagus in enough water to cover until tender; chop and set aside.
  2. Bring a large pot of salted water to full boil, place the pasta in the pot and return to a rolling boil; cook until al dente. Drain well.
  3. In a large saucepan, saute garlic in the olive oil over medium-low heat until the garlic is golden brown.
  4. Place butter and lemon juice in the saucepan. Heat until the butter has melted. Place the shrimp in the saucepan and cook until the shrimp turns pink. Place the mushrooms and asparagus into the saucepan, cook until mushrooms are tender.
  5. Toss the shrimp and vegetable mixture with the egg noodles and sprinkle with Parmesan cheese. Salt and pepper to taste. Serve immediately.

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Pizzelles: a special treat this Easter

9 Apr

Easter isn’t the same as Christmas, where we have a ton of different kinds of cookies, or even like Thanksgiving, where we have tons of homemade pies for dessert. We usually have Grandma Rose’s Rice Pie for dessert as well as the Easter Sweet Bread and that’s usually it (and don’t get me wrong, that’s plenty!!) This year though, we had a special treat: I made Pizzelles! Pizzelles bring me right back to my childhood whenever I eat them. Grandma Grello still makes them and I love them.

We’d been having a discussion about them with her recently and I realized that even though we received a Pizzelle Maker years ago from my mother-in-law as an anniversary gift, it’d been a really long time since I’d used it. I thought that this Easter would be a great time to make them for an extra-special treat.

The great thing about the Pizzelle Maker is that it comes with the recipe, several of them. The basic recipe is a quick and easy recipe and once you get the hang of how much batter to put on the machine, the pizzelles come quickly, about every 30 seconds. It says the recipe makes about 30, but I probably broke up at least six of the “mistakes” into bits for the kids to eat as I was getting the hang of how much batter and how long to cook them. I also let them each eat a whole one once I did get the hang of it. We ended up with about 20 of them at the end.

For the batter, they recommended using one heaping teaspoon in each of the two molds, but when I tried that, they were too small, only about half the size of a regular cookie. So I upped it to one heaping TABLESPOON instead and it worked out perfectly. They also recommended putting the batter into the center of the mold more towards the back, which seemed to work out well.

One important trick is to be sure to take them off and place them on a flat surface to cool (assuming you want them to be flat.) They come off the mold warm and soft, and they will form any shape you put them on, so even a plate that isn’t entirely flat will cause them to be off-kilter a bit. I put them directly onto a plate and then brought them to the cooling racks on the table and quickly slid them onto the racks to cool completely flat.

I think that’s all the important things to note. Here’s the basic pizzelle recipe I used as well as my adjustments to it.

INGREDIENTS

3 eggs

2 tsp. baking powder

1 tsp. vanilla extract

1  3/4 cups all purpose flour

1/2 cup melted butter, margarine or oil (I used oil)

3/4 cup sugar

DIRECTIONS

Beat eggs and sugar.

Add cooled melted butter or margarine (or oil) and vanilla.

Sift flour and baking powder and add to egg mixture.

Batter will be stiff enough to be dropped by spoon. (Use one heaping tablespoonful per cookie.)

Batter can be refrigerated to be used at a later time.

Makes 30 pizzelles.

*For chocolate pizzelles add 3 tablespoons cocoa and 3 tablespoons sugar.

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Just in time for Passover: Meringue Cookies

6 Apr

Cookies for Passover!

Good Friday and Passover fall on the same day this year, so I am making sure to post recipes for both. On Wednesday I posted my family’s Easter Sweet Bread recipe and today I am posting a recipe passed along to me by my friend Pam. I tried these out with my “focus group,” aka my three kids, and they all immediately gave them two thumbs up. They were quick and easy. I worked that day and got home about a half hour before the kids did, and the timing was perfect; the cookies were just coming out of the oven.

As I was making them, I questioned whether or not they were in fact a healthy treat since they did not contain egg yolks or flour. However, I figured out as I went along that the chocolate chips and sugar kind of cancelled out any healthiness they might have had.

The kids loved these cookies and are already asking me to make them again. They’re certainly easy enough that I could make them any time.

A few notes:

*The recipe below calls for mini chocolate chips but I only “do” regular chocolate chips, so that’s what I used. It also said that you could use any variety of chocolate chips, but I only had the chocolate variety at the time.

*Pam noted that you could use food coloring to make the cookies fit any desired theme.

*It says to use Parchment Paper on the tray, which I missed and a few of my cookies stuck to the tray, I’m assuming because of it. Next time I’d be sure to use the Parchment Paper.

Enjoy!

Beat the egg whites until stiff peaks form.

Chocolate chip meringue cookies

makes 2 /12- 3 dozen cookies
2 egg whites
1/8 tsp. salt
1/8 tsp. cream of tarter
1 tsp. vanilla
¾ C sugar
6 oz. mini choc, chips, or any flavor you like or feel free to mix and match
·       in large dry mixing bowl beat egg whites till foamy
·       gradually salt, cream of tarter and vanilla
·       slowly pour in sugar, ¼ C at a time
·       beat until peaks form and will be white and shiny
·       fold in chips
·       drop tsp. worth of batter onto parchment covered cookie sheet
·       bake 300 degrees for 20minutes
·       cool before removing

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Knorr sauce mix: sometimes you just need quick and easy

5 Apr

I was going to put the salad right on the plate, but I just couldn't. I'm definitely an "on the side" girl!

Not everything has to be from scratch, not everything has to be a full course meal every time.

Yup, that’s what I try to tell myself on a regular basis.

Don’t get me wrong, we have mac and cheese with hot dogs at our house too.

Sometimes.

On occasion.

Next time we do, I’ll take a photo and post it.

Shortcuts are good!

I actually LOVE mac and cheese and hot dogs, and it has to be the kind of mac and cheese out of a box.

With the powdered cheese sauce.

But, I digress.

With busy schedules that are never the same and with holidays and birthdays mixed in there, sometimes I just need something quick and easy to make for dinner.

Last week’s dinner was one of those nights. I had to leave right after dinner for Girl Scouts and while I was cooking dinner I was helping whoever needed it, with homework too. This ended up also being the night that my daughter accidentally fell on the stairs while trying to jump up and touch the door jamb, hitting her head instead and knocking herself out, with a slice of pepperoni in her mouth.

It was a crazy night.

But again, I digress.

My cousin had given me a package of Knorr Garlic and Herb sauce that she’d tried, when I was at her house last. She’d had it over veggies (cauliflower, broccoli, carrots) and she thought I’d like it.

I was going to make it over a veggie to go with our meal last week, tortellini, when I realized that on the front of the package itself it showed the sauce over tortellini, so I decided to try that. I chose asparagus for my veggie and had a fast and easy, complete, relatively healthy meal in a matter of a few minutes.

My kids all liked it, so I’d make it again for sure.

So today’s post isn’t a recipe exactly, it’s more a product review I guess, or a meal suggestion. The recipe for the sauce is contained on the back side of the packet of sauce. Give it a try and see what you think.

And tell me: what is your best shortcut meal idea?

Everyone gave this meal a two-thumbs-up review!

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