Magazine Mondays

If you came here expecting Ellie’s weekly dish I am sorry to disappoint you. Just couldn’t bring myself to do this one. Love pasta. Love crab, but the recipe just wasn’t calling my name. So instead of pasta I give you bread.

    Sunflower Oatmeal Bread

This was a delicious bread. Nutty. Sweet. Healthy. Did I say it was delicious. A wonderful combination of whole wheat flour, molasses, rolled oats, and sunflower seeds. The texture was perfect for toasting or just eating plain.

    1 1/4 cups warm water (105 – 115 degrees)
    1 package (2 1/2 tsp) active dry yeast
    Pinch sugar
    1 1/4 cups warm butermilk (105 – 115 degrees)
    1/4 cup honey
    2 Tbl molasses
    2 Tbl butter at room temperature
    1 cup whole wheat flour
    1 cup regular rolled oats
    3/4 cups shelled sunflourew seeds
    1 egg, beaten
    2 tsp salt
    5 1/4 – 5 1/2 AP flour

In a medium mixing bowl combine water, yeast, and sugar. Let stand for 10 minutes. In another bowl stir together buttermilk, honey, molasses, and butter.

In a very large mixing bowl stir together whole wheat flour, oats, sunflower seeds, egg, and salt.
Add the yeast mixture and buttermilk mixture. Bet with an electric mixer on medium to high speed for 3 minutes.
Stir in as much of the AP flour as you can with a wooden spoon. Turn out onto a floured surface and knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (about 5 minutes). {I used my stand mixer and switched to the bread hook after the mix came together adding a little flour until the dough formed a smooth ball.}
Cover and let rise until double (about 1 1/2 hours). Punch down dough and divide into 3 portions. Let rest for 10 minutes.
Shape each portion into a round loaf.
Brush each round with beaten egg and sprinkle with rolled oats.
Place loaves on a greased baking sheet(s). Cover and let rise until nearly double(about 30 minutes).
Bake in a 375 overn for 30 to 35 minutes or until bread sounds hollow when tapped.
Remove bread from baking sheets and cool before slicing.

The recipe is enough for 3 loaves. I made one free form. Made one in my 7″ spring form and one in a regular loaf pan. They all came out beautifully. This bread recipe has been moved from my ‘gotta try’ folder to my ‘Tried and Liked’ folder.

Recipe came from a September 2006 Country Home magazine. Which means you will find this one listed with

I told my son last night that if it wasn’t any good we would eat out.
We ended up at Dairy Queen.
But only for dessert. Thankfully.
For Blizzards.
AFTER we ate a wonderful Curry.

I do love curry. And if I am cooking just for me, Curry is always my first choice. I have one recipe I have used for years. It is a yellow curry. And it’s pretty good. But it was time for a change.

    Indian Chicken Curry

      2 tsp ground red pepper { I only used 1/2 tsp, but Cayenne}
      2 tsp curry powder
      2 tsp chili powder
      1 tsp salt
      1 tsp ground coriander
      1 tsp ground ginger
      1 tsp ground cumin
      1 tsp ground cinnamon
      3 Tbl butter
      1 cup chopped onions
      2 cloves garlic, minced
      1 lb skinless, boneless chicken breasts, 1″ pieces {I used boneless thighs cause that is what I had}
      1 8-ounce carton plain yogurt
      1 6-ounce can tomato paste
      5 cups cubed peeled baking potatoes (about 2.5 lbs)
      4 cups water

Combine first 8 ingredients.
Melt butter in a Dutch oven over medium heat.
Add onion and garlic, cook 5 minutes stirring frequently.
Stir in spice mixture, cook 5 minutes stirring frequently.
Add chicken, cook 10 minutes, stirring frequently.
Combine yogurt and tomato paste and whisk together well.
Add yogurt mixture, potatoes, and water to pan. {I used chicken broth and only about 1 cup}
Bring to a boil.
Reduce heat to medium and simmer 1 hour stirring occasionally.

Serve over rice.

It’s not very photogenic. It’s the taste that counts. And it tasted FANTASTIC!! The spice! The heat!

It was perfect with Naan spread lightly with garlicky olive oil. (Sorry no pics – had to eat fast before it cooled)

The recipe for the curry came from Cooking Light Magazine (some time early this decade).

And the only reason we ended up with Blizzards is because my dessert wasn’t ready in time.

    Pista Kulfi

Kulfi is an Indian ice cream that is often flavored with cardamom, cinnamon, or saffron. Mine is based on Manjula’s kulfi. While she freezes hers in a mold I used my ice cream maker and put it in small molds after taking it from the machine. Flavored with cardamom and topped with pistachios it offers a cool refresh after the spice of the curry.

If it was possible, I would have seafood every nite. Doesn’t matter if it’s oysters, shrimp, fish of any kind, scallops. Add in some pasta and I am in Seafood heaven.

Like this pasta with shrimp and scallops.

    Seafood Fettucine

      1 1/2 Tbl butter
      1 cup chopped green onions
      4 cloves garlic, diced
      1 lb medium shrimp, peeled
      1 lb sea scallops
      2 cups 1/2 and 1/2
      1/2 tsp salt
      1/4 tsp black pepper
      1/2 lb lump crabmeat
      3/4 cup grated fresh Parmesan Cheese, divided
      8 cups hot cooked fettuccine (abt 1 lb uncooked)
      1/4 cup fresh parsley {I used dried}

Pat the shrimp and scallops dry before cooking with paper towels so they don’t dilute he sauce.
Melt butter in a 12″ skillet over medium-high heat.
Add onions and garlic.
Saute 1 minute or until tender
Add shrimp and scallops.
Saute 3 minutes or until done.
Reduce heat to medium-low.
Add 1/2 and 1/2, salt, pepper, and crabmeat.
Cook 3 minutes or until thoroughly heated, stirring constantly (do not boil)
Gradually sprinkle 1/2 cup Parmesan cheese over seafood mixture, stirring constantly.
Cook 1 minute.
Remove from heat
Combine pasta and seafood mixture in a large bowl.
Top each serving with 1 1/2 tsp cheese and parsley.

This was really good. And very quick and easy. Once the shrimp are peeled that is!! One change I would make – sear the scallops before adding them to the mix. I think that would enhance the flavor and give them a better texture. This makes quite a bit of pasta. I hope it freezes well.

Recipe is from Cooking Light. I don’t remember which issue.

BTW this week’s host for Presto Pasta Friday is Pam of Sidewalk Shoes. Make sure you go by her site and look at the round up of great pasta dishes.

    ‘Cause tonight I’m gonna see my ma cher amio
    Pick guitar, fill fruit jar and be gay-o
    Son of a gun, we’ll have big fun on the bayou

If you are from the DEEP SOUTH one of the ingredients you cook with is crawfish. Well, I do, anyway. Shrimp!! Catfish!! Crab!! Various other types of fish!! It is all plentiful and fresh.

I only make Gumbo or Jambalaya when it is cold outside. Both take a long time and heat up the kitchen. A Lot!! You can make it with chicken or with shrimp. Both are delicious.

We fry Catfish about every two months. Usually when it is nice outside since we fry it outside. But I did make some pan fried with cr…. (but that’s another show eh, post….)

Making other delicious southern Louisiana dishes with shrimp or crawfish can happen all year round. Like this one.

    Crawfish Pie

    1 medium Bell pepper, chopped
    1 large onion, chopped {I used leeks because that’s what I had}
    3 ribs celery, chopped
    4 cloves garlic, chopped
    1/2 pound (1 stick) butter
    2 pounds peeled crawfish tails
    1/2 cup chopped green onions
    1/2 cup parsley, minced {I used about 2 Tbl dried, cause that’s ….}
    1 tsp salt
    1/2 tsp pepper
    1 Tbl cornstarch
    Pie Dough for 2 crust pie

Saute bell pepper, onion, celery, and garlic in butter until tender.
Add crawfish tails, green onions, parsley, salt, and pepper. Thicken if necessary with cornstarch and cook long enough to make a gravey.
Place pie dough in pie pan. Pour in filling and cover with second crust
Moisten crust edges and seal. Make 3 or 4 slits in top crust.
Bake 10 minutes at 450.
Reduce heat to 375 and bake about 35 minutes longer or until crust is golden brown

This is the first time I have made Crawfish Pie. And it won’t be the last. Everyone liked it. I liked it. I would, however, make one simple change. Up the seasoning. Maybe add a little Cayenne Pepper. But that’s all. Good Stuff!!!

This came from a magazine. I don’t know which, I don’t know when.

Why, Yes, Harry, I think I do. Quite lucky, thank you. And why, you ask, do I feel lucky? Read on, dear bloggers, read on!!

There are all sorts of give-a-ways in the blogasphere. And all of them are giving wonderful things to bakers, cooks, that make life a little easier and bakers a lot happier. Sometimes you lose and are one of hundreds to enter. Sometimes the Sun shines down and you win. March was a winning month for me. YAY!!

This beautiful little Tea Cozy was a give-a-way from The Cooks Next Door. It is a perfect fit for my favorite little 3 cup pot. Thank you, Ladies!! Alaina and Heather are two very good friends who started their blog 6 months ago. It is a delightful mix of recipes, mag reviews, and delicious food. Their photography makes you want to lick your computer screen. You should go vist them – soon!!


Ten days later I received another email letting me know I had won a Calphalon Angel Food Cake Pan. from Cinema Cupcakes..

I was so excited. I’ve been wanting to make an Angel Food Cake, but lost my pan years ago and just kept forgetting to purchase one. Thank you, Jennifer. Jennifer’s blog began in 2007 and is about cakes, cupcakes, and decorating. She has some delightful cuppys. She is honest about her mistakes and that helps the rest of us do better. Blog on, Jennifer.


And then, last week, I heard from Bethie of You Know What You Oughta Do! that my name came up randomly for her adorable little ‘Cupcake’ give-a-way.

Look at all the great goodies in addition to the ‘cupcake’. And just for me – a copper tea kettle!!

Bethie is also a twitter buddy so we are in contact quite often. She has some great recipes on her blog and other fun things. She just got some baby chicks, so we are following their story.


And see those little Egghead egg holders and spoons up there. Well, it just so happens I found their Big Brother yesterday and now have reunited the family. Are they cute, or what?? Anyway, the little measuring cup is 6tsp/2Tbl/1 ounce/30ml. Perfect for measuring small amounts of liquid.

Okay, just wanted to share my good fortune. Guess I will have to have another give-a-way soon just to share that good fortune. Thanks to all the generous foodie bloggers out there who want to share with all of us. (I’m still waiting to win the camera on the new Food Blog Forum– a new site with TONS of information about food blogging/styling/writing and other great topics. Go sign up. No, wait, don’t – I Want That Camera!!!!

Now!! Speaking of cuppys…

      Peanut Butter Cupcakes

1/3 cup butter, softened
1/2 cup peanut butter
1 1/4 cups packed bronw sugar
1 egg
1 tsp vanilla extract
2 cups AP flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
3/4 cup milk

In a mixing bowl, cream butter, peanut butter and brown sugar.
Beat in egg and vanilla.
Combine dry ingredients; add to creamed mixture alternately with milk.
Fill paper-lined muffin cups 2/3 full.
Bake at 350 for 26 – 30 minutes or until toothpick comes out clean.
Cool for ten minutes before removing from pans to wire racks to cool completely.

1/3 cup Peanut butter
2 cups powdered sugar
2 tsp honey
1 tsp vanilla extact
Cream PB and sugar in small mixing bowl.
Add honey and vanilla.
Beat enough milk to achieve spreading consistancy.

About 18 cuppys. I topped some of mine with crushed peanuts.

Good PB flavor all the way through.

This recipe came from Taste of Home and was originally created by Ruth Hutson.

We are eating a lot of chicken. At least two nights a week, and usually three. Luckily, chicken is a very versatile food. You can bake it, boil it, broil it, stew it, fry it, with rice, with potatoes, by itself, with pasta. Tonight it was with pasta – and squash.



I made two changes

    I used boneless, skinless thighs.
    I used fresh basil.

This was pretty good, but I think next time I will simply cook everything but the pasta combo and serve as the main with a pasta on the side, or maybe a rice or potato side.

    Recipe comes from Taste of Home’s Chicken. The recipe was submitted by Pam Hall of North Carolina.


I am a Brat. Military Brat that is. My Dad was Air Force and we traveled from Base to Base from the time I was 3 through my Senior year of High School. Most of my memories are of the places we lived and visited while stationed in England (1958 – 1962) and Germany (1965 – 1968) Oh, sure I remember the places in between but these two places stand out the most.

So, Germany first.

We were stationed in Stuttgart which is just above the Schwabish Alps in the Southern region of Germany. It is a beautiful place. We lived ‘on the economy’ which means we did not live on base. Instead we lived in an apartment complex in Fasanenhof just outside of the city. On the 9th and then the 16th floor. It was great.

My mom would go every morning to the little store and buy bread for the day (try that not speaking German…) and other things instead of going to the Commissary on Base. Good Bread. Fresh Veggies. Fresh Everything. And we ate out quite a bit rather than just cook ‘American’. Lots of Wiener Schnitzle, Bratwurst, Rotwurst, {Gee Whiz! they make great sausage} Pommes Frites {French Fries} , Sauerbraten, Pretzels, did I mention the great sausage? and the Brotchen {breakfast roll, but good with anything} …etc. etc. etc. and on the side of many meals –



The RECIPE is courtesy of Richard Zucktriegel of Cafe Mozart

The Spaetlzle was delicious, but the making was a little problematic

    1. I used a metal colandar. As I was forcing the batter through the holes some of the batter was cooking on the colander. So I lost some of the batter. Wonder if I could use a plastic colander and would it do the same thing.

    2. Make sure the holes are actually BIG enough for the batter to easily (but not TOO easily) press through. My spaetzle was a little small.

    3. The recipe says to place a cup of batter in the colander at a time. That was WAY too much. I used 1/4 – 1/3 cup and it worked much better.

I am going to try this again. It is too good NOT to master somewhere along the way.

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