For a weekend with no Parents

My sister and I had the good fortune to have Lyn babysit us when my parents went away for the weekend. What I remember most was listening to Simon and Garfunkle incessantly and lots of laughs. Lyn has a laugh that makes you want to laugh. I don't remember what we ate but I think these brownies represent how good that weekend was:

Red Velvet Brownies

1 (4 oz) bittersweet chocolate bar ,chopped
3/4 cup of butter
2 cups of sugar
4 large eggs
1 1/2 cups of all purpose flour
1 (1 oz ) bottle of red liquid food coloring
1 1/2 tsp of baking powder
1 tsp of vanilla extract
1/8 tsp of salt


1.Preheat the oven to 350. Line the bottom and sides of 9 inch square pan with aluminium foil ,allowing 2-3 inches to extend over the sides. Lightly grease foil.

2. Microwave chocolate and butter in microwave safe dish at high for 1 1/2 to 2 minutes or until melted and smooth stirring at 30 second intervals.
Whisk in sugar. Add eggs, 1 at a timewhisking until blended. Gently stir in flour and next 4 ingredients.Pour mixture into pan

3. Bake at 350 for 44-48 minutes. Cool completely on wire rack for about two hours.

4. Lift brownies from pan ,Spread cream cheese frosting on top of brownies .


Small batch Cream Cheese Frosting:
1 (8 oz) Package cream cheese softened
3 Tbsp butter softened
1 1/2 cups of powdered sugar
1/8 tsp of salt
1 tsp of vanilla

Beat cream cheese and butter at medium speed with electric mixer until creamy. Gradually add powedered suagr and salt beating until blended. Stir in vanilla.

For the Cold, Cold Winter

Puree of Artichoke and Tomato Soup

1 c tomato puree
1 small onion, chopped
pinch of thyme
1/2 c celery, chopped

4 c chicken stock
1/2 stick butter
1 bay leaf
1 tsp garlic salt
lemon juice
dash Tabasco
1 tsp sherry
1 15 oz. can artichoke hearts, drained

Saute in pan the butter, onion and celery. Add the Maggi, garlic salt and Tabasco. Stir together all remaining ingredients. Bring to a boiling point and simmer for 20 minutes. Put a little at a time into blender, starting on low speed. Taste for seasoning. Add a few drops of lemon juice and add sherry. Garnish with chopped tomato.

One of the family's favorite recipes is Chicken Supreme a la Gretchen (Cominetto, wife of my first cooking teacher), but I understand goose liver is out. If I hear a hue and cry for it, I'll add it to the blog.

Meanwhile, Happy 50th birthday, Lyn.

with love from
DAD

Tia, Tia, Tia

Feliz cumpleanos Tia! I first learned to know Lyn while we were both with Mennonite Central Committee in Central America. As we each moved back to the States we settled about two hours from each other. Lyn has always been known to my daughters (Alicia and Sofia) as Tia or aunt. (Sofia proudly corrects spelling mistakes for her middle name, Lyn.)

So Lyn, if I'd start in the beginning it'd have to be the memory of "Pops" that first night in Guatemala City with you and Tony...chocolate icecream is the supreme comfort food. Then years later when I was pregnant and trying to control gestational diabetes with diet you were following Weight Watchers. I remember you coaching me with the Weight Watchers guides and tables and I realized I can do this. But what I appreciate most about you is your true enjoyment of spreading a table for us to gather around.

We have several favorites in our household that came from Lyn but the one we eat at least twice a month is black bean enchiladas. Lyn originally made it with soy crumbles, but I substitute chicken instead.

Black Bean Enchiladas

serves 4

1/2 cup chopped onion

1/2 tsp cumin

1/2 tsp dried oregano

1/2 tsp chili powder

2 garlic cloves

1 15oz can black beans, rinsed & drained

1 lg chicken breast (diced & marinated in your choice) OR 1 12oz bag soy crumbles, thawed

3/4 cup bottled salsa

1/3 cup 1/3 less fat cream cheese, softened

8 flour tortilla shells

1 10 oz can enchilada sauce

1 cup shredded cheddar cheese

Preheat oven to 350 degrees. Heat skillet coated with cooking spray and saute chicken, set aside. Reheat skillet with cooking spray and add onion; saute 4 minutes or until tender. Stir in cumin, oregano, chili powder, garlic, beans, and soy crumbles or chicken. Cook 2 minutes stirring frequently. Stir in salsa and cook 1 minute. Remove from heat, add cream cheese and 1/2 cup cheddar cheese. Stir until cheese melts.

Spread 1/3 cup enchilada sauce in the bottom of a 13x9 baking pan. Spoon about 1/3 cup of black bean mixture in a tortilla shell and roll up. Pour remaining enchilada sauce evenly over enchiladas and sprinkle with 1/2 cup cheddar cheese. Bake for 20 minutes.

calories: 386; fat: 12.9; fiber 10.7 (based on using soy crumbles)

Last year when visiting Lyn and Larry they took us to a local cafe for breakfast. My husband and I ordered the same thing...an English muffin with a cooked egg and a wonderful onion marmalade. We talked the whole way home about how we were going to try and recreate that marmalade. In case you're interested here's what we found...and it even met Sofia and Alicia's approval!

Onion Marmellata

1/4 cup olive oil

4 large onions, thinly sliced (about 3 pounds)

1/4 cup orange marmalade

1 TBS chopped fresh rosemary

1 TBS chopped fresh thyme

1 tsp kosher salt

1 tsp freshly ground black pepper

2 TBS balsamic vinegar

1 TBS sugar (or more to taste)

Place a large, heavy pot over medium-high heat. Add the olive oil and the onions. Stir to combine and cook until starting to sizzle, about 2 minutes. Add the remaining ingredients. Reduce the heat to low. Cover the pot and cook over low heat for 2 hours, stirring every 30 minutes to scrape up any brown bits. The onions should be a soft, jam-like consistency and a deep mahogany color. Makes a great topping for pork, french bread, and hamburgers.

Thank you Lyn for sharing your gift of cooking! Happy birthday!

Raymond's & Food

So another growing up story...for those of you who don't know our Dad did all the cooking...We learned a lot about the finer foods in life from him....when he was away on business we had what I remember as "FUN FOOD" - in other words food my father would not touch. This included comfort foods like meatloaf, stouffers french bread pizza, meat and noodle casserole ( see earlier post from sister Susan) and cream of chicken soup over rice which as I recall was Lyn's favorite.

During summer vacations on Lake George the family gathered for many years and as we grew our friends came with us to stay. I believe their memories of vacationing with the Raymonds was the constant chatter and planning that went into the next meal...at breakfast it was planning for lunch, at lunch it was what was happening for dinner and who was doing what to contribute.

All and all we have each grown to love good food and how to eat well.... in spite of the chicken livers...I think my sisters and I are grateful for this knowledge even if it took a while to appreciate.

This is a new recipe for me and one I am fairly certain our dad would not try....but thankfully he gave us the gift of adventure when it comes to food. Enjoy!

Matzo Brei with bananas and yogurt

3 boards of matzo - broken into pieces
1 large egg
2 egg whites
1/2 tsp cinnamon
1/4 tsp salt
2 tsp sugar
1 Tbsp of butter1 cup fat free vanilla yogurt
1 large banana thinly sliced
1/4 blueberries

Place Matzo into a colander in sink and hold under running water for 30 seconds to dampen - drain well and set aside

In a large bowl, beat together egg and egg whites, cinnamon, salt and sugar- Add Matzo, stir to gently coat

In a 9 inch skillet melt butter, pour matzo mixture in the skillet in an even layer, cook until bottom is golden brown, about 3-4 minutes. Flip and cook until eggs are set and second side is golden 2- 3 minutes more. Serve topped with yogurt, banana slices and blueberries. This serves 4 - and is 6 points for all you weight watchers :)

Happy Birthday Lyn!!!

I met Lyn in July of 2008 when I started working for the Community Action House. For the first couple months or so our relationship was mostly professional, but when I learned what a foodie she was we quickly developed a food relationship as well. I had recently gotten married and had very little experience cooking. I was looking for new recipes and ways to impress my new husband so I soon became a regular in Lyn's office asking for suggestions. One of the recipes my husband and I use often is the recipe she gave me for Asparagus Risotto.

Asparagus Risotto

1 lb. asparagus - peeled, trimmed and cut in 1" long pcs, tips reserved

6 cups chicken or vegetable stock

2 tbsp EVOO

3 tbsp butter

1/3 cup medium red onion, diced

1 1/2 cups Arborio rice

1/2 cup dry white wine

1/2 cup grated Parm chz

salt to taste

Bring a pot of water to boil. Add 1/2+ asparagus and cook until quite soft, at least 5 minutes. Rinse quickly under cold water. Put in blender with water until smooth. Set aside.

Put stock in medium saucepan over low heat. Put oil and 1 tbsp butter in large, deep nonstick skillet over medium heat. When hot add onion until soft, 3-5 mins.

Add rice and cook, stirring occasionally until glossy, 2-3 mins. Add white wine and salt, stir and let liquid bubble away. Add stock 1/2 cup at a time when evaporated.

After 15 mins add asparagus pcs and tips continuing to add stock when necessary. In 5 mins begin tasting. GOAL: tender, but a little crunch (could be as long as 30 mins). Stir in asparagus puree. Remove skillet from heat, add butter and parm. Serves 4-6.

When I can't find something in the grocery store (Arborio rice, tahini, pear nectar, etc...) I can always count on Lyn to point me in the right direction (or to have an extra in her pantry). She seems to have the aisles of our local Meijer store memorized.

Lyn has also introduced me to things I would never have tried otherwise, Swiss chard for example. With a little bit of olive oil and garlic I was surprised by how much I liked this! It is now one of my favorite vegetables. Her applesauce spice cake is another favorite of mine! She brought this it to work one day and I probably ate 4 slices throughout the day. I always look forward to her bringing in treats at work, because it's often something I have never had before and I know it's going to be good!

Thanks for being such an inspiration to me, both professionally and in the kitchen! I hope you have a great 50th Birthday Lyn and can continue to enjoy your love for food through this blog!!!

Thanks for being my colleague and friend!

Andrea

May 3, 2011

Everyone knows I don't cook, so I write this message to Lyn with thanks to all of you who can and do

Today's your day to

celebrate...
call the shots...
reminisce about yesterday...
look forward to tomorrow
when you can try all these recipes!
HAPPY BIRTHDAY!


With love,
Mom

Tabbouleh Tortilla Wrap with Guacamole

Happy birthday, Lyn! To keep the spring weather coming, here's a recipe that Chris and I especially like on a warm evening. Especially good if you remember the critical first step, which Chris has only forgotten once. I'll point it out.

Place 1 cup bulgur in a large bowl and pour over enough boiling water to cover (this is the critical step, without which it's like eating gravel!). Leave for 30 minutes or so until tender, then drain thoroughly.

Add 2 tablespoons fresh mint, chopped; 2 tablespoons fresh parsley, chopped; about 6 sliced scallions; and a half or more cucumber, diced. Mix thoroughly.

Blend together a quarter cup olive oil and the juice of a large lemon. Pour it over the bulgur mixture and toss well to mix. Chill for half an hour or so.

Make the guacamole in your usual way, I'm guessing... Or mash 1 ripe avocado with a half red chile, seeded and sliced; 1 clove garlic, crushed; and a half red bell pepper, seeded and diced fine.

Oh! Salt and pepper as you feel the urge, on both the tabbouleh and the guacamole.

Warm wheat tortillas as you prefer, in oven, a dry frying pan, or the microwave. Fill with tabbouleh and guacamole. Eat.

Your kitchen won't even be warm.