Cream Puffs

Welcome to another edition of "What Did You Bake Today" where we share recipes for anything made in the oven...but especially baked goods.

Cream Puffs have long been a favorite dessert among my gang. The empty shells can be made ahead and frozen. The custard filling can be made a day or two in advance. Put them together right before serving, as they will get soggy.

Begin by making a Choux pastry for the Puffs:
1 cup water
1 stick butter
1 cup flour
4 eggs
Combine the water and butter in a saucepan.
Heat until mixture boils.
Add flour and stir vigourously until it forms a ball (about a minute). Remove from heat and transfer to another bowl. Let sit 5 minutes to cool slightly. Add eggs one at a time.
Drop by spoonsful onto an ungreased cookie sheet. This normally makes 8 large puffs, but I made them smaller to accomodate children.Bake at 400 degrees until golden brown and dry: for 45 minutes if big, 30 minutes if smaller.


Custard Filling:
1/2 cup sugar
1/2 tsp salt
1/3 cup flour
1 can evaporated milk + enough milk to make 2 cups
2 beaten eggs
2 tsp vanilla
In a microwave safe bowl (I usually use my 8 cup batter bowl, unless it is packed for a move), combine sugar, salt and flour. Add milk and microwave a minute at a time until thick, stirring between each minute. Beat eggs in a small bowl. When milk mixture is thickened, stir a little bit into the eggs to temper them (this warms the eggs and prevents them from cooking prematurely. Scrambled eggs have no part in this custard!). Add the eggs into the custard and microwave a few more times for a minute at a time until nice and thick. Add the vanilla. Cool before filling the cream puffs.

Cut the tops off the puffs. Fill with custard. Replace tops. Either dust with powdered sugar or make a chocolate ganache for the topping.

Easy Ganache:
1 12 oz package chocolate chips
3/4 cup cream (or use evaporated milk)
powdered sugar (optional)
Melt chips with cream in the microwave for a minute. Stir. Microwave for another minute, stir. Keep repeating until mixture is creamy and smooth. If you want it a little thicker, add a little powdered sugar. Top cream puffs with ganache. If you have leftovers, it's great on brownies!

Thank You for joining us today!

Healthy Helpings - Spinach, Feta & Chick Peas

Sorry for posting this late, this has been a crazy week, one in which I have spent very little time in the kitchen, so I don't have a new recipe or one with pictures.

This recipe is one that I have made for years and I really love it. I found it in a Prevention Magazine (you know one of those recipes that you clip and you just hang on to it forever?), and from what I found on the internet, it was later published in one of their cook books in 2002.

My favorite thing to serve this with was a nice grilled piece of salmon. It was a favorite meal of mine and my mother's back when Tara was small.

Spinach, Feta, & Chick Peas

SERVES 5
2 (9 ounce) packages frozen spinach, thawed and drained
1/2 cup chick peas (cooked or canned)
1/2 cup feta cheese, crumbled
1 ounce roasted red peppers, minced
Directions
1 Heat the spinach in a skillet or in the microwave.
2 Mix in the chickpeas, feta and peppers and serve.

Do you have a favorite healthy recipe you would like to share? I need to get back into the kitchen this next week!

Banana ice cream recipe - save room for dessert

My dad and my maternal grandmother LOVED this easy banana ice cream recipe. Of course it is full of potassium, and since bananas are so sweet on their own, most people don't need to add any sugar, plus you don't need heavy cream -- you can even use lowfat milk -- so it's healthy and great even if you are trying to watch your figure.

This banana ice cream is particularly delicious with a chocolate sauce, and would go so well with the brownie recipe submitted last week by Martha at The Daily Grind.

For those of you who might not already know, or as a reminder, the second annual ice cream roundup is this Friday at Joy of Desserts. You are all invited to participate. There were lots of great recipes last year, so don't miss out. (Stop by Joy Of Desserts to enter my latest giveaway, too!)

Banana Ice Cream Recipe
2 large, ripe bananas
juice of 1 lemon
2 cups thin cream or milk
sugar to taste
a few drops banana extract (optional)

Peel bananas and mash them, combining the juice of 1 lemon. Add sugar, if desired. Add cream or milk and blend thoroughly. You can use a fork, or blender/processor for increased smoothness. Freeze according to your ice cream maker manufacturer's directions.

Enjoy! See you next Wednesday for another Save Room for Dessert.
Don't forget to visit the other participants and to comment on their blogs.

Photo: Flickr Commons/honey drizzle

Cultural Connections: Inihaw na Pusit/Grilled Squid

It's that time of the week again to show our culture foods. Let's all be connected here!

Squid is one of the favored seafood here in the Philippines. One of the best and simplest ways to cook them is to grill them. So easy, you just have to clean the squid by taking out the bone (plastic looking one) and make sure to wash out what's inside so you won't have a squishy feel. Marinate the squid in lime with soy sauce, add a little amount of sugar and pepper and after an hour you can now grill it. You may also stuff it up with minced or diced tomatoes and onions for additional taste. Grill appropriately for about 3-5 minutes, not so rare or done too long, otherwise you will get some unpleasant raw chewiness or will be like a chewing gum. Then slice to desired sizes and it's ready. It's incredibly great, munching that spongy meat and best dipped with sauces like spicy vinegar or kalamansi with soy sauce.

Monday Munchies

Today's Recipe: Stuffed Pizza Slices

There's a place that sells Italian food on my college campus. It's not what you'd call authentic or even all that great, but there's nowhere else to get a slice of pizza if you don't want to order out. The best thing they have is this great stuffed pizza, two crispy crusts filled with cheeses and veggies. Unfortunately, one slice costs almost $5! I decided there had to be a better way, and I was right.

It turns out that a pita, sliced and baked in just the right way, tastes as great as the crust of this overpriced stuffed pizza. For this recipe, which makes one slice of stuffed pizza, you will need one piece of pita bread, two or three tablespoons of tomato or pizza sauce, around 1/4 cup of mozzarella cheese, and any other pizza toppings.

First, slice the bread so it's the shape of a big pizza slice, with the crust end closed and the sides open:

You can stuff the leftover edges too, or slice them up and bake them along with the rest to make pita chips.

Heat the pita in the microwave for ten seconds. This will make it easier to open without letting it get crispy too early. Slide a spoon between the two halves at the tip and the pits should open.

Then, put in the fillings in any way you'd like. I used a little plain tomato sauce, slices of mozzarella rather than the shredded kind, spinach, and olives. Put your slice on a baking sheet or a piece of aluminum foil and sprinkle the top with parmesan if you have it. Bake at 250 degrees for about five minutes, or until the cheese all melts but before the pita gets too brown.

Although I expected this recipe to be an imitation that just wouldn't quite hit the spot, it tasted so much like those big slices that I don't think I'll ever waste the money on one again!

---> Health-friendly Tips
-Use a whole grain pita instead of plain white.
-Sprinkle sesame seeds on top instead of extra cheese.

---> Kid-friendly Tips
-If your kids don't like veggie toppings, sneak finely chopped or pureed veggies into the sauce.
-Don't tell them they're having pizza for a snack. Although this recipe is completely picky-eater approved, it is probably very different from their image of a delivery pizza with a thick crust and the cheese on top.

---> Budget-friendly Tips
-Instead of cooking up a separate side dish, serve with more of the veggies you used to stuff the slice and a tasty dipping sauce.
-Want to use extra meats or cheeses but don't want to pay for a large amount? If you ask for just one slice of anything at your grocery store deli, you'll probably get it for free.

As a little bonus to today's post - remember when I suggested last week that you can make the jello recipe inside a watermelon half? Well, I picked up a fresh watermelon at a roadside stand this week, and my kitten is sure enthusiastic about the idea!

Garlic Parmesan Stuffed Chicken with melted Strawberries

GARLIC PARMESAN STUFFED CHICKEN with MELTED STRAWBERRIES*
4 skinless, boneless chicken breasts
4 ounces grated Parmesan cheese
2 cloves minced garlic, jar
1 large bunch green onions sliced
1/4 cup seedless strawberry or raspberry jam*
3 1/2 cups strawberry pieces*
salt and pepper to taste
Juice of 1 lime
2 tablespoons white balsamic vinegar
1 tablespoon olive oil

• Preheat oven to 375 degrees.
• Whisk together the jam, lime juice and vinegar.
• Pour over strawberries and onions toss together.
• Sprinkle with salt and pepper. Spread into a 3 quart baking dish.
• Toss garlic and Parmesan cheese together.
• Cut a pocket in the side of each chicken breast and fill with garlic cheese mixture. Secure with toothpicks to close or use these cool loops or band! Salt and pepper each side.
• In a skillet, heat olive oil and saute' onions. Add chicken and brown on each side.
• Transfer chicken to a baking dish and put into the oven for 10 minutes.
• Add the strawberry baking dish to oven and bake both another 15-20 minutes until chicken is no longer pink, the berries have softened and the jam mixture has thickened.
• Serve chicken with the berries over top and with Herb Rice Pilaf.

*I like to also change it out sometimes and make it with apricot pineapple jam, an 8 ounce can drained crushed pineapple and 2 cups of fresh apricot pieces.

Kitchen Wish List

This week's favorite haunt is King Arthur Flour for the items I dream about most, but will probably never own. The expandable bread keeper, stoneware bun pan and the bee hive pan!

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Easy Sliders - Simple Saturday

Press the ground beef flat onto a cookie sheet and season ...

Bake at 350 for about 20 minutes. Get your other goodies together while they cook ...

Cut into little squares with a pizza cutter and serve on dinner rolls with the toppings. 

Can't get much easier than that and the kids love them!

Friday Round-Up

Here are my recipe links for this week:

• Simple Suppers Saturday ~ Stuffed Shells
• Simply Delicious Sunday ~ Chicken & Apple Bundles
• Magazine Monday ~ Carrot Cheesecake, New Potatoes with Peas and Romaine Lettuce & Watermelon Lemonade
• Cultural Connections Tuesday ~ Watermelon Lemonade
  
• Save Room for Dessert Wednesday ~ Carrot Cheesecake
  
• Healthy Helpings Thursday ~ New Potatoes with Peas and Romaine Lettuce
  
• Vintage Recipe Thursday & Favorite Ingredient Friday ~ Blackberry Pineapple Jam
  
• What Did You Bake Today Friday ~ Sweet Cream Biscuits
  

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Banbury Tarts

Welcome to "What Did You Bake Today?" where you can post any sort of baked recipe (that you may or may not have really baked today).

These little tarts or cookies are my sons' absolute agreed favorite. I used to send home baked cookies into my eldest son's 2nd grade class every Monday and these were requested over and over by all of the children.

Banbury Tarts:

3 sticks of butter (I highly recommend not substituting)
1 cup sugar
1 egg
1 tsp pure vanilla extract
4 cups flour
jam of your choice (we like strawberry, raspberry, and blackberry)

Cream butter and sugar. Add the egg and vanilla. Add the flour and mix until just incorporated (if you beat to death, it will be tough). Form the dough into little balls and indent the tops with your thumb. Spoon jam into indentations. Bake 350 degrees for 10 minutes. Let cool before eating, as jam will be really hot when it comes out of the oven.

Healthy Helpings - Chicken Stroganoff

This is an "old" Weight Watcher recipe, that I made quite frequently when I was married and my ex (who did not need to watch his weight) loved it. I just made it last night for dinner, and Tara and my mother enjoyed it as well.


Chicken Stroganoff
4 servings
164 calories/19 g protein/6 g fat/7 g carbs/1 g fiber
1 tbs + 1 tsp oil
10 oz skinless, boneless chicken breast, cut into 1/2" strips
2 cups sliced mushrooms
1 cup sliced onions
1 c low sodium chicken broth
2 tsp flour
3 tbs non fat sour cream
1 tsp red wine vinegar
1 tsp dijon style mustard
1/4 tsp black pepper

1. In medium skillet heat 2 tsp of oil. Add chicken. Cook over medium high heat, stirring frequently until golden brown. Remove chicken from skillet and set aside.

2. In same skillet, heat remaining 2 tsp oil. Add mushrooms and onion. Cook, stirring often, until all liquid has evaporated and onions are golden brown.

3. In small bowl, with wire whisk, combine broth and flour, blending until flour is dissolved, strain and add to skillet. Stirring constantly, bring liquid to boil over high heat, reduce to low. Simmer 10 minutes, stirring frequently.

4. Stir reserved chicken into broth mixture, simmer 5 minutes. Remove skillet from heat, stir in sour cream, vinegar, mustard and pepper.

I served this with noodles and steamed broccoli.

Save room for dessert: peach ice with regal raspberry sauce recipes

Welcome to The Krazy Kitchen's first weekly Save Room for Dessert!

I was brainstorming for a catchy name, and I'm so glad Tamy of 3 Sides of Crazy came up with a real winner.

I always save room for dessert because it's my little secret for not gaining too much weight! Yes, you read that right!

Medical and scientific research proves that:

• Not depriving ourselves keeps us from both overeating other foods and binging on the "forbidden" foods later;
• Learned responses help us stop eating after dessert or wanting bigger helpings if we don't eat dessert;
• Sugars found in desserts actually send satiated messages to the brain, literally telling us that we are full;
• Desserts trigger cheery thoughts and memories of comfort for most people, which helps in preventing depression and from just moping around, promoting a more active lifestyle.

That's why I'm such a big advocate for eating dessert -- always in moderation -- as part of a balanced diet and appropriately active lifestyle. It all works together so that we can eat our cake and stay fit too.

This week I have two recipes for you. They are perfect served together and for celebrating July's National Ice Cream Month and National Berry Month. I offer you Iced Peach with Regal Raspberry Sauce.

It is a variation on the classic Peach Melba, created by French Chef Auguste Escoffier in the 1890s at the Savoy Hotel in London to honor opera soprano Dame Nellie Melba. The classic Peche Melba is made with vanilla ice cream, fresh peaches and a raspberry sauce.


Peach Ice
1 medium can (28-29 oz.) or 2 small cans (15 oz.) peaches in heavy syrup (reserve syrup)
1 cup of the reserved peach syrup
1 cup sugar
1/2 cup light-colored, light-flavored honey
1 cup peach schnapps or peach brandy
juice of 1 lemon

Combine reserved peach syrup, sugar and honey in a saucepan, and bring to a slow boil while stirring. Sugar should dissolve completely, but not caramelize. Add alcohol and simmer for a few minutes and let cool.

Puree peaches in blender with lemon juice. Add syrup mixture and blend well.

Pour into a freezer-safe pan and freeze.

To serve, scoop peach ice into wide-rimmed glasses and nap with Regal Raspberry Sauce (below).

Optional Decorations:

• Top with a few fresh raspberries or peach slices and a sprig of mint
• Top with edible pansy (available at farmer's markets or organic grocery stores)

Regal Raspberry Sauce
1 small basket of fresh raspberries (or frozen, about 2 cups)
1/4 cup raspberry or red currant preserves
1/2 cup Chambord liqueur (raspberry)
1-2 Tablespoons diluted cornstarch (only if needed -- usually if too thin when using frozen berries)

Combine all ingredients, except cornstarch, in a saucepan, and cook over medium-low heat while stirring. Do not bring to a boil.

Continue to simmer while stirring until thickened. If sauce is too thin, add diluted corn starch to the sauce, and stir.

Optional: Strain sauce to remove raspberry seeds.

Let cool and serve with peach ice.

Can also be served:

• Over vanilla ice cream
• Over peach pie
• With fresh fruits
• With chocolate cake

Enjoy! See you next Wednesday for another Save Room for Dessert.
Don't forget to visit the other participants and to comment on their blogs.
(Stop by Joy Of Desserts to enter my latest giveaway, too!)

Cultural Connections: Crab in Coconut Milk

It's time for Culture foods again...


Crabs is one of the Filipinos' favorite seafood, cooked in many ways but the most favored is this one.

Ingredients:
4 lbs crabs
8 cups coconut milk
1/8 cup cooking oil
4 large cloves garlic, crushed
3 tbs ginger, julienned
3 tbs white onions, minced
3 pcs jalapeno pepper
2 tbsp rock salt
Spinach leaves (optional)

Here's How:
1. Wash and clean crabs, slice into halves.
2. Saute garlic in oil until light brown.
3. Add onions then crabs. Stir well until crabs change color.
4. Add coconut milk and jalapeno pepper.
5. Bring to a boil for 2 minutes.
6. Simmer for 15 minutes.
7. Season with salt.
8. Add spinach and continue simmering for 1 minute.

And that's it! C'mon join now!

Monday Munchies

Today's Recipe: Jello Wedges

Talk about a fun summer treat! This recipe combines the goodness of fresh fruit with cute and refreshing jello shapes.

For this recipe, you will need two medium-sized oranges, one box of your favorite flavor of jello, and about one and a half cups of water. You can use any color of jello, but it's fun to use orange and see how long it takes for your family and friends to notice that they're not being served fruit! Also, although I haven't tried it, others who have made this recipe said it tastes bitter if you use any other citrus peels like lemon or lime.

First, slice each orange in half and scoop the fruit completely out of the peel down to the white part. Make sure to save the fruit for another recipe. Boil the water and mix it with the jello in a separate bowl. Don't follow the package directions - the hot water in reduced amounts will help the jello thicken enough to stay in the peel later on. You can use even less water if you don't mind your jello tasting more concentrated.

Now, place the empty orange peel halves inside bowls or cups where they won't tip over once they're filled with the mixture. Fill each peel with an equal amount, then put them in the fridge for at least four hours. Leaving them longer will result in neater slices.

When the jello is set, place each orange half jello side down on a plate or cutting board and slice in thirds with a serrated knife. Arrange on a plate and serve!


---> Health-friendly Tips
-You can use sugar-free jello with this recipe.
-Serve with real fruit and light whipped cream for a healthy hot-weather snack.

---> Kid-friendly Tips
-Let each child pick his or her own favorite flavor of jello to fill two oranges.
-Hollow out a watermelon half and fill it with pink jello, then add some raisins as seeds once it is set for a tricky treat!

---> Budget-friendly Tips
-Store brand jello is less expensive, works just as well, and is usually easy to find in orange.
-You can also use any type of melon rind if oranges are expensive in your area.

Martha's Menu Plans

Menu Plan Monday is hosted by Laura. Click the badge above to play along.

Breakfast: Fresh fruit
Mid morning: Yogurt
Lunch: Vegetarian

Dinners:
Sunday - Chili (double recipe to freeze half), rice, salad
Monday - Chili dogs and fries
Tuesday - Main dish salad - Mock Applebee's Oriental fried chicken salad
Wednesday - Sweet and spicy baked salmon (double batch), asparagus, wild rice
Thursday - Salmon cakes (using leftovers), salad
Friday - Pizza night
Saturday - Pasta with pesto, garlic bread, Caesar salad

Tamy's Weekly Menu with Recipe Links

Menu Plan Monday hosted by Laura at I'm an Organizing Junkie

	DATE	BREAKFAST	LUNCH	DINNER
Monday	7/20	CEREAL	SANDWICHES	Recipe Experiment Night
Tuesday	7/21	TOAST	LEFTOVERS	Meatloaf Muffins & Cranberry Rice Pilaf
Wednesday	7/22	YOGURT	SOUP	C.O.R.N.
Thursday	7/23	FRUIT	CHEESE & FRUIT	Crockpot Pork Chops & Scalloped Potatoes
Friday	7/24	OATMEAL	C.O.R.N.	Linguine & Chicken
Saturday	7/25	Blueberry Crumb Cake	out	BBQ Chicken Casserole
Sunday	7/26	Heavenly Ham Hash	snacks	Roast Chicken w/ Lemon Herb Sauce

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Chicken Apple Puff Bundles - Dinner and Dessert All in one

To eat is a necessity, but to eat intelligently is an art.

~La Rochefoucauld
Personally, I like to go a step farther and eat creatively which is what inspired this recipe!

CHICKEN & APPLE PUFF BUNDLES
3/4 pound chicken tenders
1/4 cup chopped Vidalia onions
2 apples, peeled, cored and chopped
4 ounces orange juice with pulp
3 tablespoons brown sugar
1 teaspoon apple pie spice
1/4 cup sugar
2 tablespoons golden raisins
puff pastry*
cinnamon sugar
egg, beaten

• Thaw the pastry sheets at room temperature until they're easy to handle (about 45 minutes).
• Pre-heat the oven to 375°.
• In a skillet melt butter and saute' chicken and onion until golden.
  
• Whisk the orange juice, apple pie spice, brown sugar and sugar together in a medium saucepan. Bring to a low boil.
  
• Add apple pieces and raisins.
• Add to chicken and onion mixture.
• Simmer until moisture is absorbed.
  
• Line baking sheet with silicone mat or parchment paper.
• Unfold pastry sheet on a lightly floured surface. Roll the pastry sheet into a 10-inch square. Cut the pastry sheet into 4 (5-inch) squares. Repeat with the remaining pastry sheet.
• Spoon 1/4 cup of apple mixture into center of square.
  
• Brush the edges of the pastry squares with the egg.
• Fold each pastry in half over the apple mixture and press the edges to seal.
• Place the filled pastries onto the baking sheets.
• Brush the tops of the pastries with the egg.
• Bake for 15-20 minutes or until the pastries are golden. Let cool on the baking sheets for 2 minutes. Remove the pastries to a wire rack and let cool.
• Sprinkle with powdered sugar.
  
  

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Kitchen Wish List

With grilling season upon us, this steak thermometer would be pretty awesome from Home Market Place.

Williams Sonoma is one of my favorite dream places! I'd probably use more FRESH herbs if I had this mincer.

Another of my favorite places to dream is King Arthur flour. I'd really like a bread baker and this doughnut pan.