Sunday, August 31, 2014

Liver Pate Recipe - Nourishing Traditions

Chicken Liver Pâté (for pregnant ladies :) (Adapted from Nourishing Traditions)
Liver Pate Recipe from Nourishing Traditions at
Chicken Liver Pâté: (Adapted from Nourishing Traditions' Original Recipe)
*3 Tbsp. unsalted butter
*1 pound livers from grass-fed free range chickens and/or ducks
*1/2 pound of your favorite mushrooms, rinsed, dried and chopped
*1 medium sweet onion, chopped
*2/3 cup dry white wine
*1-2 garlic cloves, minced
*1 Tbsp grainy mustard
*1/2 tsp dill, chopped
*1 tsp fresh rosemary, chopped
*sea salt and pepper to taste
*1 Tbsp fresh lemon juice
*4 Tbsp unsalted butter, room temp

Rinse livers well. Place butter in a cast iron skillet over medium heat. Add the onions, mushrooms and livers. Occasionally stir and cook for about 10 minutes. Add the wine, garlic, mustard, herbs and lemon juice. Simmer until all liquid is gone. Season with sea salt and pepper. Allow to cool.
Blend everything in a food processor with remaining 4 Tbsp. butter. Spoon into ceramic dishes or crocks and chill completely.

Used a red Zinfandel and dijon, dried dill. 

Friday, August 29, 2014

ATK Summer Berry Trifle with Paleo Cake

Summer Berry Trifle from America's Test Kitchen

But I'm using a different cake:

Paleo Vanilla Pound Cake

  1. Preheat the oven to 350 degrees Fahrenheit. [Using 18 by 13-inch rimmed baking sheet, greased, lined with greased parchment ]
  2. In a large bowl, mix together the almond flour, coconut flour, arrowroot powder and baking soda.
  3. In another bowl, combine the sea salt, vanilla extract, lemon juice, coconut oil, honey, eggs and applesauce. Stir to incorporate.
  4. Mix the wet ingredients into the dry. Pour the batter into a greased (we use coconut oil) 8” x 8” baking dish.
  5. Bake for 22-25 minutes or until golden brown.
Preparation time: 10 minute(s)
Cooking time: 25 minute(s)
servings (yield): 6   Makes 8” x 8” Cake

Serves 12 to 16

For the best texture, this trifle should be assembled at least 6 hours before serving. Use a glass bowl with at least a 3 1/2-quart capacity; straight sides are preferable.


  • 3 1/2 cups whole milk
  • 1 cup (7 ounces) sugar
  • 6 tablespoons cornstarch
  • Pinch salt
  • 5 large egg yolks (reserve whites for cake)
  • 4 tablespoons unsalted butter, cut into 1/2-inch pieces and chilled
  • 4 teaspoons vanilla extract
  • CAKE
  • 1 1/3 cups (5 1/3 ounces) cake flour
  • 3/4 cup (5 1/4 ounces) sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/3 cup vegetable oil
  • 1/4 cup water
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 5 large egg whites (reserved from pastry cream)
  • 1/4 teaspoon cream of tartar
  • 1 1/2 pounds strawberries, hulled and cut into 1/2-inch pieces (4 cups), reserving 3 halved for garnish
  • 12 ounces (2 1/3 cups) blackberries, large berries halved crosswise, reserving 3 whole for garnish
  • 12 ounces (2 1/3 cups) raspberries, reserving 3 for garnish
  • 1/4 cup (1 3/4 ounces) sugar
  • 1/2 teaspoon cornstarch
  • Pinch salt
  • 1 cup heavy cream
  • 1 tablespoon sugar [used 1/2 T. honey]
  • 1 tablespoon plus 1/2 cup cream sherry


1. FOR THE PASTRY CREAM: Heat 3 cups milk in medium saucepan over medium heat until just simmering. Meanwhile, whisk sugar, cornstarch, and salt together in medium bowl. Whisk remaining ½ cup milk and egg yolks into sugar mixture until smooth. Remove milk from heat and, whisking constantly, slowly add 1 cup to sugar mixture to temper. Whisking constantly, return tempered sugar mixture to milk in saucepan.
2. Return saucepan to medium heat and cook, whisking constantly, until mixture is very thick and bubbles burst on surface, 4 to 7 minutes. Remove saucepan from heat; whisk in butter and vanilla until butter is melted and incorporated. Strain pastry cream through fine-mesh strainer set over medium bowl. Press lightly greased parchment paper directly on surface and refrigerate until set, at least 2 hours or up to 24 hours.
3. FOR THE CAKE: Adjust oven rack to middle position and heat oven to 350 degrees. Lightly grease 18 by 13-inch rimmed baking sheet, line with parchment, and lightly grease parchment. Whisk flour, sugar, baking powder, and salt together in medium bowl. Whisk oil, water, egg, and vanilla into flour mixture until smooth batter forms.
4. Using stand mixer fitted with whisk, whip reserved egg whites and cream of tartar on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip until soft peaks form, 2 to 3 minutes. Transfer one-third of whipped egg whites to batter; whisk gently until mixture is lightened. Using rubber spatula, gently fold remaining egg whites into batter.
5. **Pour batter into prepared sheet; spread evenly. Bake until top is golden brown and cake springs back when pressed lightly in center, 13 to 16 minutes.
6. Transfer cake to wire rack; let cool for 5 minutes. Run knife around edge of sheet, then invert cake onto wire rack. Carefully remove parchment, then re-invert cake onto second wire rack. Let cool completely, at least 30 minutes.
7. FOR THE FRUIT FILLING: Place 1½ cups strawberries, 1 cup blackberries, 1 cup raspberries, sugar, cornstarch, and salt in medium saucepan. Place remaining berries in large bowl; set aside. Using potato masher, thoroughly mash berries in saucepan. Cook over medium heat until sugar is dissolved and mixture is thick and bubbling, 4 to 7 minutes. Pour over berries in bowl and stir to combine. Set aside.
8. FOR THE WHIPPED CREAM: Using stand mixer fitted with whisk, whip cream, sugar, and 1 tablespoon sherry on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1 to 2 minutes.
9. Trim ¼ inch off each side of cake; discard trimmings. Using serrated knife, cut cake into 24 equal pieces (each piece about 2 1/2 inches square).
10. Briefly whisk pastry cream until smooth. Spoon ¾ cup pastry cream into trifle bowl; spread over bottom. Shingle 12 cake pieces, fallen domino–style, around bottom of trifle, placing 10 pieces against dish wall and 2 remaining pieces in center. Drizzle ¼ cup sherry evenly over cake. Spoon half of berry mixture evenly over cake, making sure to use half of liquid. Using back of spoon, spread half of remaining pastry cream over berries, then spread half of whipped cream over pastry cream (whipped cream layer will be thin). Repeat layering with remaining 12 cake pieces, sherry, berries, pastry cream, and whipped cream. Cover bowl with plastic wrap and refrigerate for at least 6 hours or up to 36 hours. Garnish top of trifle with reserved berries and serve.

Italian Salsa Verde

America's Test Kitchen Cooking School       Classic Sauces

Salsa Verde

  • Ingredients

  • 1 Slice white sandwich bread *
  • ½ Cup extra-virgin olive oil * *
  • 1 lemon
  • 2 Cups lightly packed fresh Italian parsley leaves * * *
  • 2 anchovy fillets * * * *
  • 2 Tablespoons drained capers
  • 1 Small garlic clove
  • ⅛ Teaspoon table salt


  • Toaster
  • Cutting board
  • Chef’s knife
  • Food processor
  • Rubber spatula
  • Liquid measuring cup
  • Measuring spoons
  • 1. Juice 1 lemon to obtain 2 tablespoons.
  • 2. Wash and dry 2 cups parsley.
  • 3. Drain 2 tablespoons capers to remove all liquid.
  • 4. Peel and mince 1 small garlic clove. You should have ½ teaspoon.

Prepare Bread

  • 5. Toast 1 slice white sandwich bread in toaster at low setting until surface is dry but not browned, about 15 seconds.
  • 6. Remove crust.
  • 7. Cut bread into rough 1/2-inch pieces. You should have about 1/2 cup.

Make Sauce

  • 8. Process bread pieces, ½ cup extra-virgin olive oil, and lemon juice in food processor until smooth, about 10 seconds.
  • 9. Add parsley, 2 anchovy fillets, capers, garlic, and 1/8 teaspoon salt.
  • 10. Pulse until mixture is finely chopped (mixture should not be smooth), about five 1-second pulses.
  • 11. Scrape down bowl with rubber spatula after 3 pulses.
  • 12. Transfer mixture to small bowl and serve.
Total Time: 15 minutes
Preparation Time: 15 minutes
Active Cooking Time: 0 minutes
Yield: Generous 3/4 cup
Make Ahead: 2 days in refrigerator
Difficulty: Easy

Saturday, August 23, 2014

Weekend Wrap-up: August 23

To-do's and Goals for the Week: 
-Plan Astrid's 2nd Birthday Party
- Meal Plan!

A Few Facts: 

-Basements are damp.  Mold then happens. 
Floridians don't know that, usually.
- I do miss most of these things about Florida. :) 
- is a great breaking news site.

Awesome thing of the day: Astrid has been doing sooo well potty training.  I do need to keep her off the carpet though...

Grocery Budget Steps

All these links are piling up for me to get to.  Couponing is calling

Grocery Shopping:

Prep for a Set of Freezer Meals:

Other Meal Planning:

Thursday, August 21, 2014

Cheese Rind Uses -Brilliant!

  1. If the rind is pure cheese (with no waxy coating), you can grill/fry the rind until it becomes soft and chewy, put it on a piece of crusty bread, and eat.
  2. Throw them into tomato sauce when cooking. They’ll impart some flavor.*
  3. Throw them into bean soups or Minestrone. *
  4. Throw them into the pot when you’re making stock.
  5. Add to stew.*
  6. Put a rind in the pot when you’re cooking risotto or other rice.
  7. Place them in a jar, pour olive oil over them (perhaps add some garlic cloves, too) and make Parmesan-infused olive oil. Great for dipping bread into.

PRETTY Red Bell Pepper Squash Soup

Original recipe with my bracketed/parenthetical [changes )
For the Butternut Squash Soup:
  • ½ butternut squash (2 c.)
  • 3 cups chicken stock
  • 1 tablespoon unsalted butter
  • ½ chopped onion (some garlic instead)
  • Salt and pepper
  • Nutmeg[]
For the Roasted Red Bell Pepper Soup[I just blended the previous soup first, then added these ingredients to it:]]:
  • 1 carrot, peeled and chopped (omit)
  • 1 celery stalk, chopped
  • Olive oil
  • 1 potato, chopped [omit]
  • 2 large roasted red bell peppers, chopped
  • 1 large blanched tomato, chopped[tomato sauce]
  • ½ onion [omit]
  • 2 tablespoons of sour cream or a sour cream and Half & Half combination [1 c. mozzerella]
  • 2 tablespoons of fruit juice (orange, lemon, or grapefruit) [omit]
  • 2 cups of broth (water with 2 bouillon cubes) [omit]
  • 1 tablespoon brandy or white vermouth [more]
  • ½ teaspoon dried oregano[fresh basil]
  • ½ teaspoon lemon pepper [omit]
  • ½ teaspoon balsamic vinegar [omit]
  • ½ teaspoon chili powder [omit]
  • Salt and pepper
  1. You can make the soups one by one (and then warm the first one back up) or prepare them simultaneously. This is for the squash soup. Peel the squash and cut it into 1 inch chunks. Melt the butter in a large saucepan. Add the onion and cook for about 8 minutes until translucent. Add the stock and the squash. Bring to a simmer. Cook until the squash is tender. Remove the squash cubes with a slotted spoon and puree them in a blender. Return the squash to the saucepan and stir well. Season with salt, pepper, and nutmeg.
  2. Next make the red bell pepper soup. Sauté the carrot, celery and onion in some olive oil for 10 minutes. Add the spices, herbs and potato and sauté for 10 minutes more. Use some brandy or dry vermouth to deglaze the pan. Add the tomato and pepper and sauté for 3 or 4 minutes. Add the broth mixture and bring to a boil simmer for a few minutes until everything is soft. Blend the soup until it is very smooth, then return it to the pan and add balsamic vinegar and fruit juice to taste. Add the sour cream and whisk well. Add salt and pepper to taste.
  3. When both soups are ready, it is time to create the yin yang effect! This is easier than it looks if you have some help! While one person slowly ladles both soups on the plate, the other person twists the plate slightly. Alternatively, you can make a stripe using aluminum foil and pour the soup either side of it. Remove the foil and the soup should stay on its own side of the bowl. Serve hot with some fresh, warm crusty bread and butter. [try concentric circles.  Baster helps.  ]

Wednesday, August 20, 2014

Melon Smoothies

Melon Smoothies  America's Test Kitchen

Makes 4 1/2 cups, enough for 4 servings

Make sure the melon is absolutely ripe, if not overripe. Underripe melon yields bland smoothies that taste, if anything, like cardboard. Vary the amounts of sugar and lemon juice depending on the ripeness of the fruit.


  • 1 medium banana (ripe, about 4 ounces), peeled and cut crosswise into eight pieces
  • 3 1/2 cups watermelon, cantaloupe, or honeydew 1- to 2-inch cubes
  • 1/3 cup whole milk
  • 1/3 cup white cranberry juice or apple juice
  • pinch table salt
  • 3 - 6 teaspoons granulated sugar
  • 2 - 3 teaspoons lemon juice
  • 3 ice cubes (about 1 1/2 ounces total)


Line rimmed baking sheet with parchment paper; arrange banana and melon in single layer on baking sheet. Freeze fruit until very cold, but not frozen, about 10 minutes. In blender, puree cold fruit, milk, juice, salt, 1 tablespoon sugar, 1 teaspoon lemon juice, and ice until uniformly smooth, 10 to 15 seconds. Taste for sugar and lemon; if desired, add more sugar or lemon and blend until combined, about 2 seconds longer. Serve immediately.

Tuesday, August 19, 2014

Chicken Salad

Mix and Match!  Chicken Salad - adapted from here
  • 3 cup cooked shredded chicken
  • 1/2 cup coarsely chopped walnuts
  • 3 Tbsp. coarsely chopped dried cranberries
  • 3 rib of celery
  • 2 apples
  • 1 1/3 c. cubed cheddar*
  • 1 1/3 cup mayo
  • salt and pepper to taste
  • sprinkled onion powder /1 chopped gr. onion
Pulse nuts and dr. fruit. Slice process Celery. Chop proccessor apple. *Cube cheddar.
Combine and serve on a bed of lettuce or spinach or with crackers or bread!

Monday, August 18, 2014

Mom's Punch Recipes

Mom's Punch Recipes

Fruit Punch:

2 liters Ginger Ale,
33 oz. Berry Sherbert (some  kind of berry)
1 can frozen orange juice concentrate, and the instructed water to add.
33 oz. pineapple juice,
 Apricot nectar (I try to find the non-corn syrup kind :P  )

The trick is having everything cold, and make it just before serving.>>>

My mom also made a mocha coffee punch once that was delicious.  It had chocolate icecream, coffee, cream