WHO DOESN’T LOVE A BUTTERY SHORTBREAD COOKIE?

Recently I discovered too much powdered sugar in my pantry. Immediately I thought of shortbread. While this recipe gets circulated a lot at the holidays, I added a splash of orange juice plus a little zest. It was a fun combination. Oranges and cranberries are a traditional favorite at Christmas. I hope you think so, too. If not a fan, by all means whip this recipe up sans orange! Note that you only need a splash of orange juice. Extra zest and juice freeze well for another day or another recipe. If you add too much juice and the dough is too wet, try adding a very small amount of flour to the recipe, just a little. I will post what the dough should look like before sending it to the fridge to chill. ENJOY and Merry Christmas, Happy Hanukkah or however you rejoice this month!

CRANBERRY, WHITE CHOCOLATE with ORANGE SHORTBREAD COOKIES

1 cup unsalted butter, room temperature

1/2 cup powdered sugar

1 teaspoon good/real vanilla

2 cups unbleached AP flour

1/4 teaspoon pink salt, fine

1/3 cup dried cranberries

Generous 1/3 cup white chocolate chips

Splash (about 1 – 1.5 Tablespoons) of orange juice

2-3 teaspoons orange zest (one small orange will give you enough)

In large bowl cream butter, powdered sugar, then add in vanilla, stir well.

Add in flour, salt, mix until smooth. Add in OJ and zest at this point if you choose to. Blend. If mixture is too wet (you want a well-formed ball of dough) add a bit of flour– but just a little at a time. Fold in dried cranberries and white chocolate chips. Chill dough 40-45 minutes.

Roll dough into balls, about ping pong size. I use an ice cream scoop.

Using parchment paper, place dough onto a cookie sheet.

Flatten the tops of each dough round with the back of a spoon, pressing gently.

Bake at 325 degrees 16-18 minutes. You want the cookie edges to be nicely golden brown and done in the middle. Makes about 2 dozen cookies. You can adjust the size of dough balls to smaller or larger, just know it will alter cooking time. NOTE: Let the shortbread cool thoroughly on the baking sheet. Do not transfer to a cooling rack or plate them until they are fully cooled. When baking this recipe for the first time remember ovens and altitudes can vary results.

The holidays are here… and it’s the best time.

We received our first Christmas card this week, and I welcomed it with the joy of an eight-year-old. It really is the best time of year. If you’re hosting for the holidays or need a plate of something to share at a gathering, I would like to suggest a simple blueberry “breakfast” bar which could also be served as a dessert (topped with ice or whipped cream). You could use high quality jam in the center but fresh or frozen blueberries work best. May your holidays and gatherings launch well in coming days. Let me know if you whip this up!

BLUEBERRY BARS (pictured: ready to pop in the oven)

Prep:

Butter an 8 x 8 glass baking dish.

Crust and topping: In large mixing bowl, combine: 1 cup oatmeal (old-fashioned or rolled), 1 cup unbleached AP flour, 1 cup brown sugar (do not pack) and 1/2 teaspoon salt (pink, if you have it). Cut in (using a pastry blender) 1/2 cup room temperature butter. Mix thoroughly. Set aside

Filling: In medium mixing bowl, combine: 2 1/2 cups blueberries (fresh or partially frozen-rinsed and patted dry) with 1/4 cup granulated sugar. Don’t over mix as it will crush the berries.

Step 1: Divide the oatmeal mixture into halves. Place first half in the bottom of the buttered baking dish and pat down, making sure the “crust” is evenly spread.

Step 2: Pour the entire berry mixture over the “crust” making sure it, too, is evenly spread.

Step 3: Add remaining oatmeal mixture to top the berries, again, distributing evenly. Gently press or pat down the topping over the berries.

Bake, middle rack, at 375 degrees for 38-45 minutes. You want the top to be nicely golden brown. Optional after pulling the blueberry bars from the oven, sprinkle lightly with cane sugar. For best results let the bars cool COMPLETELY. They will fall apart in the cutting process otherwise. They can be sliced large or small, depending on your needs. I highly recommend doubling the batch.

Chilly weather? Chili for dinner…

This is our 33rd year experiencing Idaho autumns. We know too well seasons can change from triple digits to sweater-weather overnight. That happened today. Rain and blustery wind in the forecast, however, yesterday Don and I were working in our backyard with sunshine spilling down in shorts and tee shirts. So… I pulled out our slow cooker and dusted off a favorite recipe. It is a great source of protein. If you are lucky enough to still be enjoying a late summer, keep this meal idea handy for another day. Garnish with grated cheddar cheese and sour cream. Pair with corn bread, crackers or your favorite artisan loaf. Perhaps use the recipe to smoother a beef patty or fries.

6 servings. Enjoy!

CHUNKY CHILI

In slow cooker, medium heat, start by browning one generous pound of lean ground beef (we like our chili chunky… 1 1/3 pounds of 93% is what I recommend. One pound if you want it less beefy). After it has been thoroughly cooked, break up meat in small pieces while still in the slow cooker, then add:

1 Tablespoon EVOO

1 teaspoon dry garlic

1 teaspoon dry onion

pepper to taste

Stir the above, cover and let the flavors marry for about 30 minutes-reduce heat to low.

Add in 1 can each (15 oz.) rinsed and drained:

low sodium red kidney beans

great northern beans (you could use another type of white bean)

1 can (do not rinse) chili beans in sauce

Now stir in:

8 ounces tomato sauce

1 1/2 cups of your favorite salsa (you could substitute crushed or diced canned tomatoes)

1 cup of water

2 generous teaspoons chili powder

1 teaspoon oregano

more pepper to taste (if you think it needs it).

Let everything work together for another 2 hours on low or warm.

That is it!

COOKIES, COOKIES!

Cookies ... the homemade treat that takes us back to childhood, when mom wasn’t spying the cookie jar or pantry as we snuck in for another. The aroma of fresh-out-of-the-oven is unmistakable. I can pass up ice cream, pie and donuts, but not cookies. They are a weakness. I was given this recipe to experiment with then did so with curiosity. To be honest, it takes more steps than our go-to dessert favorites. True to my nature, I did not follow it to exactness, but almost. No significant corners were cut. I sifted, dusted off my KitchenAid, weighing each portion of cookie dough as instructed. Our best flour was used plus I dipped into my husbands beloved stash of dark chocolate chips. The toughest step to this recipe: (which was followed) “chilling the dough for at least 24 hours.” The results in my opinion? Excellent. This delightful cookie could be compared to popular specialty shops who feature monster sized bakery goods. If you’ve got the patience and a sweet tooth, I highly recommend giving it a try. As for nutritional and caloric breakdown… don’t ask. (My one morsel of advice: bake to the shortest time suggested, then let your undercooked cookies stay on the baking sheet to finish. Transfer to a wire rack, as recommended for complete cooling. Reminder, ovens and altitudes can vary cooking times) ENJOY!

Thank you, New York Times for another keeper recipe.

“New York Times Chocolate Chip Cookies“

SUMMER~

As soon as local farmers’ markets pop up on nearby street corners, we happily pull over. That “from farm-to-table” turn-around time is sometimes hours. Fresh lettuce, berries, melons… the seasonal display delights the eye as well as the anticipated feasting.

My dear friend, Elise, shared this colorful, refreshing fruit salad with me many years ago. She, also, gave permission to share it in my cookbook. I hope you find it a healthy, quick and easy main course to serve this summer while produce is abundant. It tastes more like a dessert to me. Hmmm, dessert for dinner… who wouldn’t go for that experience? Here’s a little nudge to take advantage of the abundant fresh produce available in your area. Have a wonderful summer!

ITALIAN FRUIT SALAD~

Ingredients: 1 of each: Pineapple (cubed), cantaloupe (cubed), 1 quart of strawberries (quartered). 6 kiwis (peeled and cubed), 4 bananas (sliced), 1 lemon, 1 lime, 2 Tablespoons of sugar (optional).

Combine all prepared fruit in a large bowl (except bananas). Squeeze lemon and lime juice over the top. Add sugar, if desired, and gently blend together. Just before serving add in the bananas and again, gently blend. Bananas tend to turn brown quickly, so adding them last-just before serving- is a strong suggestion. Buon Appetito!

If I had my way, Cinco de Mayo would be celebrated once a week…

I’m a huge fan of Mexican food. Not only is it delicious it doesn’t require a lot of prep work. I regularly cook up chicken, pork or lean beef with a favorite spice blend and keep it in my freezer when those whims of “Mexican for dinner” hits hard.

While it’s an individual taste preference, here’s a go-to favorite mixture of seasonings. You’ll side-step pre-packaged blends which are often high in sodium and list ingredients I am not a big fan of (and lately, everything has leaped in price at the market). I double the recipe and keep it in a container with tight lid in my spice cupboard. Tweak it to your liking, adding more of one spice or less of another. You probably have most of these on hand. As shared it will provide a flavorful flair to your protein of choice. It will save you time reaching for one ready blend of spices over pulling out several. Additionally, I have used this mixture to enhance any vegetarian Mexican dish I occasionally whip up. It’s a good basic. I hope you think so, too.

My TEX-MEX Blend:

3/4 TABLESPOON each of the following: Chili powder, ground cumin, garlic powder, onion powder

1/4 TABLESPOON of each: Crushed red pepper, pink salt

Use this blend “to taste.” Half of the above recipe works well with 1 1/2 pounds of protein. Add more or less, as your taste buds desire. I add a small amount of water, oil or drippings from the protein to the spices, just a little. Enjoy!

ROASTED GARBANZO BEANS~

My petite Italian grandmother called garbanzo beans “Chi-chi beans.” Why~ I do not know, but that was her name for those, not quite round, chickpeas with skins… that came in cans. When Covid hit, like you, we stocked up with basics and then some. I have spent the last 12 months trying to create meals around what we stashed for that same, above mentioned, Nona would be mortified should anything bought be carelessly overlooked, and possibly thrown out because of expiration. Among our over purchasing I found a tidy stack of Chi-chi beans in our pantry. High in fiber content, these shiny legumes mashed and whirled make a great Hummus, they make a big addition to a 3-bean salad, but when roasted, they are an unexpected garnish to salads, antipasto’s and soups. Suffice it to say there is an array of culinary applications while adding some health benefits.

The recipe to roast Chi-chi’s is so simple. Just half a tablespoon of good olive oil, and your favorite spices. That could be salt and pepper or a gourmet blend. I have experimented with oils, too, recently preparing roasted Chi-chi’s in a lemon infused olive oil. It was delicious.

A couple of tips… After rinsing, pat the beans dry before adding the oil to reduce water content as much as possible. I roast my garbanzos on parchment. It’s easy to overcook (making them too crunchy). After experimenting, my oven is set to 365 degrees, top rack and between 20-25 minutes. If you raise the heat, consider a shorter cooking time. Seasoning is a taste preference. Again, you are in control. If you are preparing this recipe for the first time, start out light on your spices as not to overpower. A few ideas: Paprika, garlic/Italian blend, pepper flakes, chili, or dry mustard spices. Enjoy!

Roasted Garbanzo Beans:

1 can (15.5 oz.) Garbanzo beans, rinsed, patted dry

1/2 Tablespoon good EVOO

Seasonings to taste

After washing and patting dry the beans move them to a medium bowl. Add the oil, toss until all the beans are coated. Add in the seasoning of choice and mix well.

Line a small cookie sheet with parchment paper. Pour the coated beans onto the paper. They should not be stacked. Make sure the beans are spread out evenly.

Roast in a 365 oven for about 20-25 minutes.
Great for snacking alone, or as a companion to a soup or salad bar.

“Impossible Quiche” from the 70’s was a big hit. It used a popular boxed baking mix as its foundation sparking notoriety with busy homemakers. My nudge to dust off this butter- stained simple quiche recipe card was inspired by the “$10.00 Dinner Challenge” asked of me in late January. How to create a healthy, yummy dinner on just 10 green backs while feeding 4-6 hungry people. I side stepped the baking mix and used simple pantry items equating to the boxed version. While I used thick, lean European bacon, you can get creative with poultry, shrimp, diced ham, prosciutto, pepperoni or steak strips, especially if they’re leftovers. I’ve prepared this vegetarian style with thinly sliced garden produce (zucchini, carrots, celery, plus added in mushrooms). This recipe creates its own crust. Two mixing bowls, one deep pie or quiche plate and you’re good to begin. I like that the ingredients needed I have on hand. Packed with protein (eggs and cheese) “impossible Quiche” is a wonderful hearty breakfast, as well.

I serve Quiche with roasted potatoes and fresh fruit. It’s a nice change up from the usual “what’s for dinner?” question. Surprise them with Quiche. And the “impossible” part is most certainly referring to the ease and successfulness to both preparing and serving it. Enjoy!

Basic QUICHE: In large mixing bowl, combine: 1 cup SIFTED (important step) flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon salt, blend the above dry ingredients with a fork. In separate bowl beat 4 eggs well. Add in: 2 cup milk, and pepper to taste, stir. Combine all the ingredients to make your quiche batter.

Butter a deep pie or quiche plate (10″). Layer and spread 1 (generous) cup grated cheddar cheese as evenly as possible to the bottom, next add 6-10 cooked, drained and crumbled bacon slices, then sprinkle with sliced green onions (this is a taste preference-use 3 or 4 thinly sliced, more if you really like onions). Slowly pour in the well blended batter over the cheese, bacon and green onions. Bake for 35-40 minutes and test for doneness with toothpick to the center. If cooked thoroughly, it comes out “clean.” 400 degree oven. Ovens and altitude can vary cooking times. If you choose to add more cheese it may require longer baking. Pie and quiche dishes vary in size, too. I bake mine on a cookie sheet to prevent an occasional spill. After removing your quiche from the oven, I’ll admit we add more shredded cheese to top-so that’s my recommendation. Let your quiche sit for about 10 minutes before slicing and serving. It should come out firm and whole making a nicely plated meal.

Of course, get creative* with this basic recipe as mentioned in the beginning. Let me know if you like it. Equally, share any versions here. This is a great recipe using leftovers to the egg, cheese and dry ingredients. *If you like another type of cheese, I have used Swiss, and Provolone or a combo/blend of cheeses. Also, try adding in favorite spices (sage, dry mustard, an Italian blend, etc.).

This quiche should come in about $10.00 as the star of the meal. Hopefully you, too, will have many of the basics on hand and it won’t cost you much- if anything. Who doesn’t like being resourceful? Serves 4-6 people.

SWEET NOTHINGS~ After the holidays, don’t we try to sidestep high caloric treats and desserts- at least for a duration? This simple recipe is full of sweet without the guilt. They are small nuggets of satisfaction, packed naturally with sweet ingredients. It calls for rice or almond flour, but you can use unbleached white flour. Dates, dark chocolate, peanut butter and maple syrup. Are you ready to whip up a batch? I would say this healthier choice will have you doubling the recipe. Your sweet tooth will be the judge. Enjoy!

Sweet Nothing Nuggets:

1/2 cup peanut butter (I use no sugar or reduced sugar)

1/3 cup pure maple syrup

1 teaspoon real vanilla

1/2 teaspoon cinnamon (I am generous with this measurement)

1/2 teaspoon fine pink salt

1 cup old-fashioned oats

3 Tablespoons (plus a pinch more, if too wet) of rice or almond flour (you can opt to use white unbleached flour)

4 ounces of dark chocolate, chopped

4 large pitted dates, chopped

In large mixing bowl, blend well all of the above ingredients. The dough should form a ball that sticks together. If too wet, add a bit more flour (only a little) if too dry add another drop of maple syrup. Chill dough for 45 minutes.

Line a cookie sheet with parchment paper. The recipe should make 12 equal round balls of dough. In a 350 degree oven, bake 10-12 minutes. You’ll be tempted to pop them into your mouth immediately, but let them cool thoroughly. About 15 minutes.

It’s a new year and don’t we all need to hop back into healthier eating habits?

Here is my 3 “L’s” soup recipe. Lemon, lentil and leek. A fun combination of flavors… savory, sweet and spicy. Did I mention it’s healthy? I add in chicken-usually a favorite brand of canned chicken, however, you can prepare this vegetarian style and it is delicious. New beginnings often mean new recipes. Grab your slow cooker and enjoy!

Lemon, lentil and leek soup:

1 1/2 – 2 cups washed and sliced celery, include their leafy tops

1 small onion, diced

2 large carrots, washed and diced

1 small leek (or half of one large–freeze the other half for another recipe, another day), washed and sliced

2 medium sweet potatoes, peeled, cubed

EVOO, 2-3 Tablespoons

2 Tablespoons garlic

Salt and pepper to taste

1 teaspoon cumin

1/2 teaspoon chili powder

1/2 teaspoon cayenne pepper

1/2 teaspoon (plus a dash more) cinnamon

1 teaspoon turmeric

I medium lemon, zest, and juice

6 cups low sodium chicken or vegetable broth, stock

Cooked chicken 12-16 ounces, shredded or cubed

1 dry cup of lentils

1 can garbanzo beans, rinsed-drained, 15 ounces

Directions: In slow cooker, heat EVOO, adding in garlic, salt and pepper, plus the prepared vegetables. I start out on high cooking temps. Let those cook/roast for an hour. Add in all other spices, lemon juice, zest and one cup of the broth. Stir well then cover, again, for about 45 minutes. Add in remaining broth and chicken, if you’ve chosen to add in poultry. Add in the lentils and beans. Stir well, cover and continue to cook on high for 3-4 hours or low 5-6 hours.

Slow cookers vary, but you want the lentils soft and the sweet potato fully cooked.

This is a wonderful soup. We top it with sour cream or shredded cheese blends to garnish. If you’ve got leftovers, your soup will thicken up in the fridge overnight. On day two, I have prepared roasted orzo pasta then poured the warmed soup to top.

LEFTOVERS! Comfort food.

SHEPHERD’s PIE, a classic keeper recipe

I was raised in a household that used everything up. When it came to food, very little got thrown away unless it was inedible (meaning a science project was growing on it). My mom and grandmother were good at creative cooking. Sunday’s roast was used well into the new week for casseroles, sandwiches, over rice, etc. Freezers were small then so, unlike today, we rarely thought about freezing meals for another week or two. I happen to love leftovers. My family will tell you it is tough for me to watch perfectly good food left on a restaurant plate to be discarded or food tossed from a fridge from neglect. Holidays can provide an overabundance of food! It is a time to give thanks but also a time to celebrate our bounty, with gratitude. I hope to encourage you to, also, get creative with what remains from your holiday table. Here is a favorite concoction. I hope it warms your stomach and frees up refrigerator space.

Happy holidays to you and your family~ ENJOY!

Classic Shepherd’s Pie

Filling:

2 Tablespoons olive oil

¾ cup chopped onion (or one medium)

1 cup celery, sliced

1 cup carrots, diced

1 cup finely chopped or riced cauliflower (optional but a healthy addition)

¾ cup corn kernels (fresh or frozen)

12-16 ounces cooked turkey or chicken, cubed or shredded well

1 ½- 2 teaspoons dried parsley

1 teaspoon dried thyme, crushed

1 teaspoon dried rosemary, crushed

1 Tablespoon Worcestershire sauce

1 (generous) teaspoon dried garlic

Salt and pepper to taste

2 Tablespoons flour-unbleached all-purpose

2 Tablespoons tomato paste

1 – 1 ½ cups low sodium chicken broth

1/2 cup peas (add last, as not to mash them in the mixing process)

¼ cup parmesan cheese (if making mashed potatoes from scratch)

Cheddar cheese, grated to top after your Shepherd’s Pie in finished.

Mashed Potato to top:

Approximately 3 cups of already prepared mashed potatoes (I do not recommend instant). Leftovers are great.  OR a usual recipe for this dish would include 3 or 4 large potatoes, russet or 6 large Yukon gold (peeled, cut and cooked). Drain, add in butter to taste (¼- 1/2 cup). ¾ cup sour cream, a little milk, ¼ cup parmesan cheese, salt and pepper to taste. Mash by hand or with electric mixer. Make sure your mashed potatoes are not too wet. If too dry, add a little milk or more sour cream.

Let’s create this!

If without leftover mashed potatoes, prepare them first either with a favorite recipe or one suggested above. Let them cool. If using leftovers, let them get room temperature for handling ease. Set aside while you prepare the filling.

Poultry filling:

Using a large frying pan place olive oil, onions, carrots and celery on medium heat, stir. Once the onion is getting translucent, add in cauliflower to the other vegetables. Stir to keep everything well blended. Add in poultry and spices. IMPORTANT: if using highly seasoned leftover turkey or chicken from another dish you prepared, take that into consideration on the amounts/measurements of your seasonings. Stir, stir. Add in flour and blend well.

Slowly pour in chicken broth, Worcestershire sauce and tomato paste. Make sure everything is well distributed-mix thoroughly. Carefully add in peas. They tend to get mashed, so adding them last keeps the peas whole. Thickening will take place.  Reduce your stove to low and cook another 5 minutes.

Preheat your oven: 375 degrees.

In a seasoned (buttered or with cooking spray) deep glass pie dish or 9 x 9 baking dish scoop the poultry and vegetable filling, spread evenly. Top with the mashed potatoes, again, distributing it evenly across the top.

Top rack, bake for 40-45 minutes. The potato topping will start to brown on the edges and you may see the poultry filling bubble, also, around the edges. Good!

Remove your Shepherd’s Pie from the oven and top generously with cheddar cheese (or parmesan or a blend of both cheeses). You could also add the cheese the last 2 minutes of oven baking.

Serve with a green salad, dinner rolls or fresh fruit. When you think about it, this recipe has it all-protein and vegetables. It could be a stand-alone meal straight out of the oven. Enjoy!

Serves 4-6

PUMPKIN BREAD-CAKE, so simple.

I love fall and anything pumpkin. From decorating my home to baking, pumpkins dominate my eagerness to celebrate autumn. Here is a simple recipe, creating a taste of the season plus making your home smell like it’s time to move into a season of thanksgiving.

(Photos are property of Shannon M. Smurthwaite, and not for personal use or gain)

1 yellow cake mix

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ginger, ground

1/4 teaspoon allspice or ground cloves.

In a large mixing bowl blend the above dry ingredients well. To it add:

1 egg

15 ounces of pumpkin (puree)

3/4 cup chocolate chips (plus a handful more, later, to top before cooking)

Stir and mix thoroughly

Spray or butter loaf pan or dish. Glass seems to work well over metal.

Pour batter into baking dish. At this point, if desired, top with a few more chocolate chips, sliced almonds, or chopped walnuts. You could also sprinkle a little shredded coconut.

Preheat oven at 350 degrees.

Bake between 42- 50 minutes. *My oven bakes this to perfection at 48 minutes. Use a long cake tester for doneness.

Allow this to thoroughly cool and slice to desired thickness.

HAPPY FALL!

YUMMY HONEY WHEAT (anytime) MUFFINS~

When the weather changes I pull out this recipe. It’s healthy and calls for wonderful fall spices. I use jumbo-sized muffin liners, preparing them with breakfast in mind. I’ve served them to house guests and they’re always a hit. Honey-wheat muffins are also a great evening or after school snack. They freeze well for another day. Autumn is here!

Ready to bake

HONEY WHEAT MUFFINS

Makes: 6 large muffins

Prep with: medium bowl; large bowl; microwavable measuring cup; spatula; 6-count large muffin tin; Jumbo liners, paper or parchment, optional

¼ cup butter, softened

2/3 cup oatmeal, any type

½ cup boiling water

½ teaspoon vanilla

¼ teaspoon salt, fine

¼ cup brown sugar, packed

¼ cup honey

1 egg, large

1 banana, mashed

½ cup wheat flour

1 teaspoon baking powder

¼ teaspoon baking soda

1 teaspoon cinnamon

¼ teaspoon nutmeg

Optional: In the batter, 1/2 cup shredded coconut, 1/2 cup dark chocolate chips, 1 Tablespoon milled flaxseed meal. May top the muffins with chopped almonds, or coconut before baking.

Heat oven to 375 degrees. Line muffin tins with papers.

In medium bowl, place softened butter. In microwavable measuring cup, boil water, remove from microwave and add oatmeal to the cup. Stir well, let cool 2 minutes. Add oatmeal to the butter bowl, blend until butter has melted and is well incorporated. Set aside.

In large bowl, combine vanilla, salt, brown sugar, honey, egg and mashed banana. Stir well, let rest 5-10 minutes.

Transfer oatmeal mixture into banana mixture. Stir well. Add remaining dry ingredients. Mix. Batter will be a little lumpy. Fill muffin papers a little more than half full. They will rise in the cooking process to just under the rim of the paper liners. Cook 25 minutes. Elevations alter cooking time. Check your muffins at 20 minutes for doneness.

NAAN BREAD!

I took two recipes and combined them to create this fun bread. I like that it calls for an egg (protein), sour cream (rich fat) and very little sugar. Comments are appreciated so let me know what you think. Naan is a great addition to your meal as a side, or centerstage as a sandwich or wrap with several filling options. Serve Naan as a snack with peanut butter, jams, honey or cheese. I double the batch and freeze what we do not eat. It thaws quickly and the flavor remains. I like to prepare Naan with a bit of charring as it bubbles up in the frying pan. Enjoy!

NAAN:

1/2 cup water (add a bit more if too dry in the mixing process)

1 teaspoon sugar, generous

2 teaspoons yeast

1/4 cup sour cream

1 egg

3 Tablespoons EVOO

2 cups flour (plus a cup for rolling out the dough later in the recipe)

1/2 teaspoon salt

How to:

Grab one large mixing bowl and one medium sized. In large bowl mix water, sugar and yeast. Let proof for about 10 minutes. You should see the bubbles doing their thing.

In medium bowl whisk together the sour cream, egg and EVOO. Make a creamy mixture quickly and then add it to the yeast mixture after it has proofed well.

Fold in the flour and salt, do not over mix. You should have a sticky ball of dough. Let the dough rise for about 2-3 hours until doubled. It can rise on your countertop, no refrigeration required.

After it has risen, divide the dough into 8 equal portions. Using the reserved flour, prepare a clean, flat surface with a 2 or 3 Tablespoons. One by one roll the 8 portions of dough in a bit of flour creating 8 balls, set aside. Flatten each ball of dough with a rolling pin. Flatten thick or thin. It is your choice. Making these for the first time, roll out on the thinner side (but not too thin) and experiment until you decide your own preference.

Prepare a large frying pan (I use stainless steel) with cooking spray. I only do this once. Heat your pan not quite to medium heat. One by one, bring your floured Naan bread (now rolled out to your desired thickness) to the heated pan. Naan bread cooks quickly. On my gas stove, I cook each side for two minutes. My preferred method is cook for one minute, turn. Cook another minute and turn. Then I repeat it. Your Naan bread should bubble up after the first turn. I like mine a little browned in the cooking process. Naan bread does NOT have to be perfect in shape. Artisan is a fun way to serve this delightful bread. We like to brush a bit of butter to top as it comes off the heat.

This makes 8 pieces.

IT’S ICE CREAM SEASON, TIME TO GET CREATIVE WITH SIMPLE DESSERT FAVORITES.

I cannot claim this basic two-ingredient ice cream recipe as my own, but it is a keeper. With rising costs of just about everything, making your own ice cream (minus the churning machine) is very appealing. You can get creative with what you have on hand. There is patience in the wait, however- the waiting for your ice cream to set, but it is worth it. It doesn’t get any easier. This “TWO-Ingredient ICE CREAM” recipe makes approximately 6 servings. Kitchen tools needed: A large mixing bowl, hand mixer, spatula, medium or large freezer container with lid. 1 PINT (or 2 CUPS) HEAVY CREAM, 14 OUNCES SWEETENED CONDENSED MILK. From there, you can “add in” several options to flavor. * Make sure to blend well first. Instructions: In large bowl, whip the heavy cream with a hand mixer. This should take about 3-4 minutes. Don’t overbeat. Cream should thicken and make small peaks. Next, fold in sweetened condensed milk by hand with a spatula. Blend well. For VANILLA ICE CREAM, whip in 1 teaspoon VANILLA while using the hand mixer. Mix add-ins thoroughly, working quickly. Pour into freezer container, letting as much air as possible escape before sealing. Freeze over night or for 8-10 hours.

Other possibilities: Shaved chocolate, chopped nuts or candy bars. cubed brownies, cake, broken cookies, peanut butter or fresh fruit. My personal favorite: Mix heavy cream and condensed milk as I have instructed above. Add in 3 Tablespoons (hot) fudge (at room temperature) and 1/2-2/3 cup crushed toffee bits. Blend well and freeze as instructed.

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3-ingredient BERRY ICE CREAM: 4 cups (total) berries of choice (strawberry, blue, etc… or a combo), washed. If using frozen, let thaw 10-15 minutes. 1 cup whipping cream and 2 Tablespoons of good maple syrup. Place everything in a food processor until well blended. Place in freezer container with lid and pop into your freezer for 90 minutes. Check for desired consistency before serving.

BACK TO THE EARTH

Giving you the dirt on ROOT VEGETABLES … As I continue to share a few simply prepared meal ideas, it’s hard not to promote the ease of serving up roasted roots. Many times, they are center stage in my meal planning. Today I’ve chosen to spotlight potatoes and carrots. Go with color. Red, Yukon golds, purple, white- each show off beautifully when plated. And while we prefer roasting, you can grill, bake, rice (potatoes), sauté or fry. Add cheeses, oils, experiment with seasonings or dips. And while usually deemed as starchy, you’ll find their caloric count low. Roots are full of nutrients and vitamins. From Parsnips to Rutabagas, get a little earthy and back to basics as you plan your meals. From Mother Nature to your table. ENJOY!

IDEAS for roasting potatoes and carrots: about 6-8 small potatoes, washed, peeled or not (to your preference). About the same for carrots, 6-8 washed, peeled or not. If roasting both carrots and potatoes together, make sure to cut both vegetables about the same for cooking evenness. I halve them, then quarter the potatoes and cut the carrots in half once more. You can also cut length wise (horizontally). Rinse in cold water, pat dry. FOR EACH VEGETABLE: In a large bowl I start with 2-3 generous Tablespoons of EVOO. The size of your roots may vary oil amounts… Coat by tossing or folding with a large spatula. You want the vegetables just coated, not drenched. If too dry add more oil. If too wet, use a paper towel to absorb excess. I season my root vegetables while they are still in the bowl. Favorites: Lemon pepper, or a blend of Salt/Pepper, paprika, sesame seeds and oregano. Experiment with what you have on hand or make a concoction of your favorites. On a large sheet pan with edges, I recommend using parchment to line, carefully place your coated vegetables. Any excess oil in your bowl can be drizzled onto the arranged roots. Again, make sure, your vegetables are evenly distributed on the pan- for cooking consistency. In 400 degree oven, bake 45-50 mins. Test for doneness, they should be “fork tender.” When speared, the fork should go in and out easily from your vegetables. Depending on cut, baking times may vary.

NATIONAL DAY OF RAVIOLI! To honor these small pasta pockets filled with tasty goodness, I am sharing the basics for RED SAUCE. In a sentence: It’s all personal preference. You can’t go wrong starting with the big three: Crushed tomatoes (28 ounces), diced tomatoes (15 ounces) and about 3 Tablespoons of good tomato paste. Use canned tomato products or fresh, when possible. Roma tomatoes are a great choice if you go the fresh route, their water content is minimal. You can stop there and enjoy a quickly prepared sauce (don’t forget to add favorite Italian spices). You can get more elaborate — Begin with sauteing one small, diced onion, three ribs of celery sliced thin, finely diced carrots, bell peppers if you like them- cut large or small and sliced mushrooms in a small amount of EVOO. As you observe the onion and celery as transparent, add lean ground beef (93%). If you really want to be gourmet, also, add in Italian sausage and/or ground veal. Again, it is all about taste preference. Once your protein is cooked well (on medium-low to medium heat), add all three of the tomato products mentioned (crushed, diced and paste). Stir and stir. Now add in your favorite spices. We like 1 heaping Tablespoon of a favorite Italian blend. I use dried garlic. The flavor is a little less overpowering and I can control the amount easier. If you want to use fresh garlic, peel, smash, press or chop- then sauté it with the onion, carrots and celery. That is it! I think this red sauce tastes even better the next day, so make a double batch, refrigerate or freeze. Typically, I prepare my red sauce in our slow cooker. It allows all the flavors to really develop. Ravioli is wonderful with red sauces (vegetarian or meat options), however, try an alfredo or white sauce to change things up. Another simple serving idea- toss your cooked and drained Ravioli in butter with fresh herbs and cheese. Ravioli dry, frozen or fresh, does not require a special day to indulge. Mangia!

Welcome back! In continuing to share recipes using 5 ingredients or less here is the ever- popular Artisan bread. Make it at home and enjoy fresh bakery goodness. Great for sandwiches (to include smooshy grilled cheese), with soups (or use as bread bowls for your soup), with salads or accompanying main dishes- prepare your own Artisan and expect high praises. Really get creative using it for French toast or in breakfast casseroles, home-made croutons and more.

ARTISAN BREAD: I have been preparing a popular recipe that has been circulating for more than a decade- a simple, crusty, low-knead, Artisan loaf. While I have enjoyed making it, I stopped because the flavor became a little blah to me. I know, I know, this particular bread is not meant to be full bodied. Still, I like to reinvent the wheel in my kitchen, so I tweaked it. In scanning the internet for comments regarding the original recipe, it appears many, like me, have also created their own versions. My recipe does not require overnight proofing. I prepare the dough in the late morning, and it provides a wonderful loaf about 5 hours later-start to finish. I will also share some simple tips that I have learned from my kitchen successes and failures as the recipe unfolds. I’d love to hear from you. Let me know if you make a loaf, or two or three. Here we go…

RECIPE:

3 cups unbleached white flour (you will need another Tablespoon of flour in three hours for simple shaping, my tip is to measure your flour by leveling it with a knife a top your measuring cup), 1 teaspoon of salt (I use fine sea salt), 1 GENEROUS teaspoon of sugar (this is an addition I have made to give a little flavor to the loaf. On occasion I have added 2 level tsps…), 2 teaspoons of instant yeast (I have my favorite yeast brands, which I don’t share too often online-so just use a tried-and-true brand, making certain to check dates on any packages for freshness. Another tip- I store my opened yeast in the fridge, it increases its longevity).

In a large mixing bowl, add all of the above dry ingredients. With a fork, or whisk, blend everything together (My experience with yeast: incorporate it well with other dry ingredients before adding any liquid).

Water: this is when you need to understand that your location, altitude, and even your oven, plays a role… To the above dry ingredients add 1 and 1/2 cups warm water (“warm” has a variety of definitions! To be safe, if you are running your tap water, as soon as it does not feel cold to you, it’s warm. Avoid killing the yeast). Where I live the above water measurement of 1.5 cups does not create the consistency of “shaggy” dough we will want, so experiment! If your dough is not coming together or it looks too dry, chances are it is not going to make a great loaf. For my oven, altitude and environment, I need an additional 3 Tablespoons of water for this recipe. SO, I recommend highly to you, should your recipe not look wet enough, add in increments of up to 3 Tablespoons more of water. Start out adding to the original recipe, of 1.5 cups of water, one Tablespoon and more (again, up to 3) if needed for a shaggy dough consistency. Photo below to guide you.
DO NOT OVER MIX the dough. This is huge. Just incorporate your ingredients quickly, scrapping the edges of your mixing bowl using your biggest spatula. With a clean dish towel, cover your bowl and set the timer for a 3 hour “proof” or rise.

Baking dish with lid: Whether you’ve got a cast iron, Pyrex or Corning casserole pot- just make sure it can go in an oven temperature of 450 degrees. I use my 4 Quart size with a clear glass lid. This allows me to watch the bread baking.

While waiting for your dough to do its thing, place a 6 or 7 inch rectangle of parchment inside your baking dish. You could bake this bread without the parchment, but I think it is better with, plus very little clean up. So the length of your purchased roll of parchment trimmed/torn to 6 or 7 inches as it is rolled from the box…

After three hours, on a clean working surface, spread that 1 Tablespoon of flour mentioned earlier. Now plop out of your bowl that risen bread dough. It should come out easily. Gather any remaining stray dough. (Tip: to the flour I occasionally sprinkle in a half-teaspoon-ish of a 12-grain mixture I like. You could add seeds or even a little oatmeal. Remember, this is just coating the outer part of the dough. Try this step after you’ve made Artisan a time or two…)

(Light) Kneading/Shaping: With a little flour on your hands, push that ball of dough with the palm of your hand, away from you-just once. Now fold it over, toward you (creating a half-moonish shape). Turn the dough clockwise and repeat two or three more times. At this point it should form a disc. Remember this is called “artisan” and not meant to look absolutely perfect. Tuck any ragged edges to the underside of your dough disc. *Make sure a little flour covers the dough-just a little dusting, especially the bottom. Now place your lightly floured dough on the parchment paper, in the center of your baking dish. Let it rest for about an hour.

Oven: You will be baking your bread in the center of your oven, so remove a rack if needful to prep.

After one hour of second proofing, COVER your baking dish with its lid and place it in your 450- degree oven. Set the timer for 30 minutes. After 30 minutes, REMOVE the lid only (it will be hot!) and set your timer between 5-15 minutes. Where I live 6 minutes gives me the perfect finished loaf. At this point, cooking the bread uncovered is giving it a golden crust to top. As you prepare this recipe, you will become comfortable with what works best for your oven baking time and climate.

STEAMING: I steam most every type of bread recipe I bake by doing this simple step. After you’ve REMOVED your baked Artisan loaf from the oven (as mentioned, the crust should be nicely browned, not too dark and not too light) simply, replace the lid back onto the top of your baking dish while it cools. For my liking, I let that fresh-from-the-oven loaf ”steam” for 10-15 minutes. This step is one I prefer because the crust isn’t razor sharp. If you’ve ever scraped the roof of your mouth with a slice of too thickly crusted bread, this step is one you will embrace. ENJOY, enjoy! ~ Shannon

PASTA to the rescue!
As we all ride out the crazy prices at the grocery store, consider pasta. Price per pound, per family member or serving needs, pasta has always been, and remains, a bargain. Its glycemic index ranks well in nutritional value. You can get creative with leftover chicken or beef (or even seafood). Pasta paired with vegetables can be a fabulous meal garnering rave reviews. Don’t forget alfredo sauces. My daughter, Kelly, makes a wonderful PINK SAUCE. She adds just a little cream to her staple red sauce and waa-laa… a pink sauce that is delicious. Lastly, pasta freezes well. If you make a large pan of pasta, set a few servings aside for another day. Save steps and save money. Mangia!

A new month and a new recipe using 5 main ingredients or less. If you have my cookbook, you’ll find a version of my Macaroni and Cheese on page 63. If you are ready for another simple meal using pantry basics, this classic comfort food will require four main elements. It is easily assembled with a slow, in your oven, baking time of one hour at 325 degrees. Let those flavors marry and meld while you set the table and prepare a salad. Great as a main dish or as a flavorful side. Enjoy! Serves 3-4

Ingredienti: 2 cups dry pasta. I prefer large elbow macaroni but cavatappi (corkscrew) or small rigatoni works well, too. 1 can (12 oz.) evaporated milk (shake well before pouring), *3 cups grated cheese (reserve a little to top before baking), 1/4 cup breadcrumbs (or per preference, just to top before baking). Seasonings to taste: Salt, pepper and I like to use smoked paprika. * As always, more cheese is a personal preference. Cheddar is a classic, but I have used a blend of family favorite cheeses for this recipe.

Istruzioni: Cook pasta according to package instructions. Drain and place in a large mixing bowl. Add in evaporated milk and grated cheese plus seasonings to taste. Mix well and let your ingredients rest a few minutes. Stir again and let the sauce soak in while you preheat your oven. The mixture will look a little soupy- that is okay. It will bake together perfectly. You want the cheese sauce to get into the hollow places, making the finished product delicious with each bite. The extra sauce does absorb while slow cooking into the pasta. Spray or butter a 2.5 quart baking dish. Pour entire mixture into the baking dish. Sprinkle a little more grated cheese and breadcrumbs to complete the recipe. Cover with lid and bake (325 for one hour). Your finished product will have a lovely crust around the edges. Yum~

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IT’S A NEW YEAR and I’m more than ready to simplify my cooking. Are you in? I stumbled on a four-ingredient recipe and tweaked it over the holidays. I experimented with two versions; each were a big win at mealtime. One used marmalade and the other crushed mandarin oranges. Ingredients with recipe are below. I am sharing simplified meals for 2023. Keep watching for more.

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RECIPE: 3-4 Chicken breasts, skinned/boned, 1 cup BBQ sauce, 1 cup Orange Marmalade and 2 teaspoons low-sodium soy sauce. In mixing bowl blend BBQ sauce, marmalade and soy. Stir well. Your sauce will need to be thinned, just a little. Start by adding 1/4 to 1/3 cup water. Stir well. Add pepper to taste, stir once more. In slow cooker, place chicken and pour marinade mixture on top, turning chicken two or three times, to blend well. Cover slow cooker. At the conclusion of the cooking time, if the BBQ sauce mixture is still a bit too thick, add a Tablespoon of water (more, if needed). Cook high temp: 2-3 hours, or low 4-6 hours. Check for doneness. Chicken can be whole breasts, tenders or cubed. Adjust cooking time per size of chicken portions. This meal can be served over rice, in tortillas, on Ciabatta, Focaccia, or sour dough rolls. It, also, freezes well for another day.

HOLIDAY BAKING TIPS (just a few basics): ~ It’s happened to all of us, and with holiday gatherings, baking and hosting, the timing is never convenient. Here are a few of my hints and substitutions as you spend more time in your kitchen over the next few weeks. I hope these reduce stress and are filed away for later successes, as well. Warm wishes from frosty Idaho. ~Shannon

• Substitution for buttermilk: to your measuring cup, place 1 Tablespoon of white vinegar or lemon juice. To it add whole or 2% milk until your liquid measures 1 cup. Do this for every 1 cup of buttermilk your recipe requires. With a fork quickly blend. The chemistry of curdling will be immediate and you can proceed with your recipe. I have never noticed a vinegar or lemon taste when I have used this substitution. * As an added note: if my purchased buttermilk is about to expire I freeze it. Yep, and while its consistency is a little wonky when thawed, I blend with a baby whisk or fork and use it for baking as if fresh. I have never had a problem. I would not drink frozen buttermilk straight, but for cooking and, especially, baking -frozen then thawed works.
• Butter vs. Margarine: Don’t. If your recipe calls for butter, use butter. Costs are crazy right now, but I highly recommend buying butter for baking, especially when hosting or bringing something to a gathering. Refrigeration life is good, so I buy it on sale, always. My friends freeze butter when they buy it in bulk.
• Have dried potato flakes handy: Too-wet mashed potatoes happen. Too much butter, or cream or milk and now you have a bowl of potato soup where you wanted mashed. Depending on how wet, start in small increments of dried potato flakes, a teaspoon to start, stir well. Careful not to get too zealous with the dried flakes, or you will be adding more liquid…
• Running out of refrigerator space? For those of us in chilly climates, put your summer cooler on a back patio or even in the garage. If you are in warmer climate, invest in big bags of ice and, again, use your cooler.
• Keep it clean: Fresh, raw poultry and beef are a danger, especially when we are moving from task to task in the kitchen. Keep those kitchen sanitizers handy and near your working space to remind you to wipe everything down before moving on to your next recipe. Wash your hands as often as needful.
• Lastly, what you can do the night before or even a few hours before, do it: Setting the table and covering it with a clean cloth or plastic sheet is a life saver. Get out all your serving platters and bowls, too. Anything you can chop or slice ahead of the game, is wisdom. AND make a list of everything you plan on serving then keep it close to you. How many times have I forgotten the cranberry, olives or pickles that were hidden in my fridge…

IT’S SOUP SEASON! ~ It snowed overnight in Idaho. I clipped the tags off a pair of flannel lined jeans I bought on clearance in January, grabbed a favorite sweater plus my down coat and headed off on a few errands with my husband. While out and about a sweet friend texted me for a yummy soup recipe that ran in the Deseret News I submitted over six years ago. She’d misplaced her copy. I sent it to her and realized it had been awhile since I whipped this up in my slow cooker. So I will share it with you today. Mojito lime seasoning is a plus but you can use your favorite TexMex blend. ENJOY and blessings as we bundle up for a long winter’s nap. (RECIPE below)

SAVORY WHITE BEAN AND CHICKEN SOUP

Serves 6

2 Tablespoons extra virgin olive oil or grapeseed oil

2 cups celery, washed and sliced

1 small onion, diced

3/4 cup carrot, washed and diced

garlic to taste, minced ( I suggest 1 teaspoon)

1 1/2- 2 cups cooked chicken (I have used premium canned white meat, drained)

Black pepper to taste

1 Tablespoon dry Mojito lime seasoning

1 can (14.5 ounces) low-sodium chicken broth

1 can (12 ounces) evaporated milk

2 cans (15 ounces each) white beans, low-sodium, drained

Optional toppings: Sour cream, tortilla strips, sliced avocado, lime wedges, olives

Directions: On your slow cooker’s high setting, begin with the oil, celery, onion, carrot and garlic, blending their flavors together for about 45 minutes to an hour.

Next, add in chicken, pepper and Mojito or another similar seasoning of choice. Blend well.

Stir in liquids- chicken broth and evaporated milk-incorporating everything. Last, mix in drained white beans. Stir, cover and cook on high for 3-4 hours or on low for 6-8 hours.

EXPERIMENT WITH YOUR BREAD MAKING ~ Warmer weather encourages me to bake bread, especially in the morning. Some would say the higher temps throw off rising evenness, some might think it’s a waste of time and ingredients. I think the early day hours work well for yeasty loaves to rise and finish baking. Then pair your bread for a simple meal for dinner with a hearty salad, cold soup, or make simple gourmet sandwiches for your family, slicing your bread horizontally then layering with deli meats and cheese or a fun filling of choice.

Don’t be afraid to try new seasonings you would not normally think to pair with your bread creations. Shown: Everything Bagel. I like to add my seasonings to the bottom of my baking dish, before adding in the dough to rise. Then top with the same before baking. I brush my dough with extra virgin olive oil, then “dimple” my focaccia bread, topping it with my seasonings of choice. Mangia!

SUMMER DINING~ Little Italy Country Salad The deeper we get into summer, the harder it is to feel enthused (let alone creative) in cooking. My meal repertoire dwindles. With rising food costs, fuel to get your marketing done, being succinct in planning and purchasing your ingredients necessitates effort. When the temperatures rise to almost unbearable, at least where I live, I want to prepare and feast on something quick and requiring little effort. This fun salad was a staple during summer months for us growing up. Perhaps you have a version of this meal you prepare, too. You may have a good portion of the ingredients in your fridge right now (or in your garden). Make it in minutes to please your hungry family. Put your kids in the kitchen and let them get creative. Add to or minus out listed ingredients to fit your family preference. More vegetables like carrots, celery, cucumber or bell pepper could be added. Mozzarella could be substituted with Feta, etc. What I like about this salad is the hard Salami which adds your protein (as does any cheese you use) along with an Italian flair. The parmesan cheese does give it a little something extra, so don’t skip adding it. Slice a baguette and you’re set. Enjoy!

What you need to prep: Large bowl, cutting board, sharp knife, cheese grater, colander. Recipe: 1 large head or bag of lettuce equaling 8 cups. Romaine and red leaf mix is my recommendation. Wash, dry, tear then place in large mixing bowl. 16 cherry tomatoes, washed, halved (or use 2 large tomatoes cut in wedges). 1 small red onion, thinly sliced into rings. 1/2-3/4 cup ripe black olives, sliced. 8 ounces hard Salami, thinly sliced, cut into strips. 8 ounces Mozzarella cheese, grated/shredded. 1/4 cup parmesan cheese. Optional: 1 cup of garbanzo beans, rinsed, drained, patted dry. 8 ounces of your favorite Italian salad dressing, homemade or store bought. You may not use all of it, if you prefer a drier salad, add it in slowly. If you want your salad nicely drenched, you will most likely use it all. Add all ingredients you desire into the bowl of lettuce. Just before serving add dressing and toss lightly. This makes 8 salad portions if used as a side dish. 4 generous portions if used as a main dish.

SIMPLIFY. One word, dozens of applications. I was given a recipe for focaccia requiring only 4 ingredients, plus water and herbs. It is so simple I admit to being skeptical and questioned my time. My first batch was a big hit and I was quickly reminded to be open to new ideas and methods. Moral of my post today: Be open to something new, to include new techniques and explore possibilities. Learn from others when it comes to doing anything worth your effort and interest. This can apply to everything from eating habits or exercise to how you bake your bread. Simplify, change a habit or pattern. Remix, reform and, where possible, save time and resources. (All photos by Shannon M. Smurthwaite are not for public or private use without permission)

It’s Soup Season! (All photos by Shannon M. Smurthwaite are not for public or personal use) When the weather changes from sandal to sweater mode, I pull out my slow cooker. I have decided to share my tips for homemade soup this week. If you have tips to share, let me know!

1. Roasting. Roasting is not just for the oven or your outdoor grill. You can roast in the slow cooker and let those flavors marry ever so nicely. I start with the basic trio: Onion, celery and carrots. Add in enough EVOO to just coat. Shake in salt and pepper, and if so inclined, toss in chopped garlic. Stir, cover and let it all meld together on medium heat, 2-3 hours.
2. Smart marketing. This should have been tip #1, but since you are still reading… buy your favorite soup produce when it’s on sale. Wash, slice, and place packets in your freezer for another day. Saves you money and time. I like to make soup blend packets… all my favorite vegetables for my favorite soup recipes in one bag. 
3. Try new vegetables. Leeks, broccoli, snap peas, bell pepper. If you like mushrooms, I recommend they get added in with any protein you might be combining, closer to serving. Does your market carry a variety of carrots? I enjoy using white and plum colored carrots, along with traditional orange varieties. 
4. Bay Leaves. Yes, yes, yes. I have a large slow cooker, so I add in 2 bay leaves after the liquid I use has been stirred and well blended with the roasted vegetables. Remove before serving.
5. Sneaking vegetables into your family? Chop your vegetables as tiny as you can or use your food processor settings to full advantage. You don’t want mushy vegetables, so I recommend dicing in sizes no smaller than a pencil eraser.
6. Use your freezer to full advantage on meat. When we’ve feasted on turkey or chicken, even pot roast, I chop and place remaining left overs into freezer containers and they are ready for soup preparations at another time. Even one large chicken breast can be added for a hearty soup to round out a meal. We’ve usually already seasoned the meat when it was prepared originally, so just add it in without more spices.
7. Parsley and celery leaves. I keep dried parsley in my spice cupboard. It is a great addition to soup. Celery leaves should not be discarded! Those tender leafy tops should be chopped and reserved for a variety of delicious recipes, soup being one great way to utilize their flavor.
8. Marrying more flavors. After your vegetables have slow roasted, turn the heat up and add in previously cooked protein. Stir well. At this point in my soup creating, I let the protein and roasted vegetables combine flavors for another hour or two. Keep the lid on! If needed, my go-to add-in seasonings: Italian herb blend or just oregano with extra pepper. 
9. Liquid. I look for the lowest sodium vegetable or protein (chicken, beef) stock I can find. Read labels. You will be shocked at what companies deem as “low sodium.” I adjust my salt levels to each recipe, according to the stock’s sodium levels listed. If the stock I am using has a high level of sodium (600 or higher), I barely salt my soup. If I can find lower salted stock (it’s out there and in accessible specialty stores)- then I adjust how much I use my salt shaker.
10.  Pasta or noodles. I do not add uncooked pasta to soups in my slow cooker. For a variety of reasons, I have found it is easier to cook the pasta separately and add it in before I serve the soup. I don’t like mushy noodles and sometimes the dry pasta or noodles you toss in can be too much for the soup, especially if they’ve overcooked.  Pasta should add to the soup, and not dominate. If you have a busy family and they are dipping into your slow cooker at different times of your evening, the pasta or noodles can start to disintegrate. Not a yummy look nor taste.  Enjoy.  Stay well and happy (slow) cooking!

                             

       Montana Dessert, refreshing and so simple to prepare  (All photos by Shannon M. Smurthwaite, are not for public or personal use)

Collecting friends, memories and recipes bring me joy. In combining all three, this recipe has become a summer favorite. We lived in Montana for 3 years, almost 20 years ago. When I was served this delightful dessert on a hot summer evening, I knew I needed the recipe. I have embellished as I have prepared it and you can, too. The basics and options are posted in my RECIPES! tab. I will always be grateful for our Montana experience and the wonderful friends we made there. Enjoy!

                                             

                                       

New Beginnings… 2021   

(All photos, by Shannon M. Smurthwaite, are not for public or personal use. Original story featured in the Deseret News, December 16, 2016)

Do you remember diets of cottage cheese and peaches? Cottage cheese and, well, anything you could eat to mask the taste of cottage cheese? I have never liked it’s texture. And that is key to magically transform something less than appealing into something you can eagerly serve. I am re-running a simple, high protein, low caloric recipe I call “Skinny Dip.”  it will take you longer to pull out your blender (food processor or an old-fashioned hand mixer) than the time it takes to whip up this delicious concoction. Serve with your favorite fresh, raw vegetables, fruit, specialty crackers or salads. It provides a low caloric substitute to fatty spreads, dips or dressings. For the full recipe click the tab: RECIPES! Eating healthy does not have to be complicated or without enticing your taste buds. Switch things up and dive in.

Welcome FALL!  When my days begin with cooler mornings and the sound of leaves scuttling across our patio, it’s hard not to think about baking, favorite sweaters, pudgy pumpkins and football. The first hint of autumn requires a batch of Oatmeal/Chocolate Chip cookies at my house. There is no thinking required, it is in my make-up. I have a favorite oatmeal cookie recipe (which I rarely share) and encourage others to find favorite fall recipes and begin creating them. Nothing gathers family together like the smell of freshly baked morsels. While I will not share my prized recipe, I will tell you some of my go-to ingredients. I use wheat flour, golden California raisins (from Trader Joe’s) and cardamom.  It is a perfect blend of flavors. What are you waiting for? Get your largest bowl, then gather fresh butter, eggs and vanilla. Bring your family to the kitchen table as you celebrate the new season. #fall2020 #myitalianmama #cookies 

                             

                             

SUMMER 2020 ~  I am titling this post: Healthy eating or trying to avoid gaining the COVID- 15…. Like you, the pandemic experience has given opportunity to evaluating typical habits of life. From grocery shopping to creatively filling waking hours, there has been much learned. Eating without mindlessness, while using up resources available in grocery stores and in the family pantry have also been on my mind. It is so easy to snack without realizing you’ve just inhaled 20 crackers or half a bag of chips. And let’s face it, anxiety levels are at an all time high for many which often equates to overeating. Watching caloric intake for ones age and activity level is also a factor when considering your lifestyle. You, most likely, have the time so use it to explore healthier options for yourself and your family. With the ease of the internet, find your age and weight for normal caloric intake. Then adjust without going extreme. Also, be “mindful” that not eating enough calories a day can cause your metabolism to get disjointed and actually do harm over time.

Audryn Damron, Certified Health Coach, states, “How in the world do we make our choices “conscious” when it seems as if all the circles of influence around us are tumultuous and Topsy-Turvy?”  Audryn offers a great tool to her clients. She calls it: Stop-Challenge-Choose.  Once this voice in our head becomes a habit, we make better choices. She admonishes all during this pandemic to stay mindful of physical, mental, emotional and economic situations by finding our inner voice. Start everyday by drinking 8 oz. of water and fueling your body within 30-60 minutes of waking up. Eat every 2-3 hours and choose low glycemic, portioned meals to keep your insulin levels and blood sugar levels at even intervals. This helps to avoid spiking, which can lead to to cravings.

Stay well, eat clean and be as active as possible. Don’t forget your protein (which comes in many forms). Make realistic choices and be accountable to every choice you make. Lastly, get creative in the kitchen! ~ Shannon

*For more personal health coaching from Audryn, she can be reached at: audrynd@gmail.com or find her on Facebook.

Has life handed you lemons lately? Take one of them and create a beautifully fresh dessert. Lemon Loaf Cake is easy to assemble and promises you a slice of sunnier days ahead. (All photos by Shannon M. Smurthwaite, not for personal, public or commercial use without permission. Note: My recipe was originally featured in the Deseret News, July 2016)

For full recipe and instructions, click the tab above: RECIPES!

                               

THE TRUSTED ARTISAN BREAD RECIPE, GRAB YOUR SLOW COOKER. April 2020 (All photos by Shannon Smurthwaite, not for personal, public or commercial use)

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Spring has sprung and we are all inside learning a new normal in living. Many of you have been using, for years, the wonderful Artisan bread recipe from the New York Times. It has always been a fun recipe for our family. Last year I started to experiment with the basic ingredients from that original recipe (which are 3 cups flour, 1/4 teaspoon yeast, 1 1/4 teaspoon salt and 1 5/8 cups water) and have created a different version I would like to share. So, if you are interested in feeding your family a simple homemade bread, give my version a try:

3 cups unbleached flour (or wheat flour can be used for all or part of this 3 cup measurement), 1 teaspoon yeast and 1/2 teaspoon fine sea salt. Mix the dry ingredients with a fork. THEN add in: 1 3/4 cups buttermilk (add a bit more if the dough is too dry. Altitudes can vary the consistency). Stir (but do not over stir) until a nice “shaggy” ball of dough is created. Cover with plastic or a clean piece of linen, let rest 12-14 hours. After the wait, add a bit of flour around the edges of your bowl of dough (no “knead”, pun intended, to place on a floured surface, scratch that step). Punch and fold the dough 2 or 3 times. Let it rest again (in the same bowl), about 15 minutes. At this point I like to use about a teaspoon of 12-grain cereal (purchased in a box or a bulk bin) or you can use a little cornmeal and toss it around the dough. I shape into a round or oval making sure the 12-grain cereal has coated the top, sides and bottom just a bit.  

Here is the fun part. No dealing with a hot oven. Let me repeat that, no dealing with a hot oven! Cut a piece of parchment paper, enough to fit your dough and up the sides of your slow cooker. Eyeball it. If you don’t cut it big enough, no worries, cut another piece and overlap until the slow cooker is prepared/lined. Now transfer your bread dough onto the cut parchment in your slow cooker, and let rise for 2 hours in your cold slow cooker (do not turn on your slow cooker just yet…). You want to let the yeast really work its magic in this last wait.  After 2 hours cover and slow cook on HIGH for 2.5 hours. Perfection. Your house will smell amazing.  If you decide you like a crispier version (last photo, far below), which only the oven can give you, still try substituting buttermilk for the water in the original recipe. Slow cooking and preparing with buttermilk will give you a different texture, much softer–like sandwich bread, and less crunch. 

                   So now you have options. Enjoy and stay healthy! 

• No buttermilk on hand? Simple solution: For 1 cup buttermilk needed for any recipe: Place 1 Tablespoon of vinegar or lemon juice in a large measuring container. Add in enough regular milk to hit the 1 cup measuring line. With a fork, gently swirl the vinegar or lemon juice in the milk. The curdling should immediately begin. Wha-la, homemade buttermilk.
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2020 ~ It’s smack-dab in the middle of Winter. Here’s a hearty soup (just in time for SOUP-er Bowl Sunday?) to warm your heart and soul.

Here are my favorite tips for making soup, and in particular this full-bodied turkey vegetable soup.

Start with your slow-cooker. Fill the bottom with washed, cut (into bite-size pieces), raw vegetables. Prepare soup with your family’s favorite. Ideas: Onion, carrot, celery, potato, leek, bell pepper, zucchini, mushrooms and sweet potato. Add in pepper and a little salt.

Optional: Chopped sun-dried tomato, and chopped garlic. Add 2 Tablespoons good Olive oil. Stir well. Cover and set slow-cooker at 90 minutes on HIGH.  What you want to do is let the flavors “marry” and slowly combine by roasting them.

At this point, I like to add in a protein. I had some turkey breast left over from Christmas (about a pound) which I diced after thawing. It was already seasoned well (and cooked), but you can always add in your favorite poultry spices. Equally, you can use cooked chicken. Cover and let the flavors combine with the protein, about another hour on high.

Now add in broth and stir-stir. I like to use low-sodium chicken broth. Good rule of thumb: Add in a cup or cup and a half per serving.  I wanted to make enough for 6 portions, so I used 6 cups of chicken broth for this recipe. Remember that the vegetables will release water as they cook. Reduce heat to low. You can now slow cook this soup for up to 4 hours. About 20 minutes before serving (and I know this is not how most cooks do this…) I cook al-dente, 8 ounces of dry, wide egg noodles on my STOVE TOP, per package instructions, under cooking them slightly. Now, we like our soup, super thick with noodles/pasta. You may want less. Adjust according to your desire. This soup is practically fool-proof, so prepare it the way you and your family like. Here is why I like to cook my noodles separately: they sometimes start to break down if left in the slow-cooker too long and if you are feeding a crowd or family members at different times of day, that can lead to mushy pasta. Not a fun taste, not an appealing look, either. I have favorite brands that will do less of that break-down, but my best advice is to cook them separately and add them either into your individual soup bowls right before serving (yep, pour what you’ve brewed in your slow cooker over the top of your noodles) or add them into your slow-cooker a few minutes (5-10) before calling your family for mealtime. We garnish our soup with thick grated cheddar cheese. White cheddar is amazing with this soup. Thick, chunky croutons are a fun topper, as well. 
Stay warm and eat well this winter!

Triple Chocolate Cookies~ “A piece of cake” to prepare.

 

Grab a Devil’s Food Cake mix and create 2 1/2 dozen chocolaty morsels topped with a cloud of marshmallow, then crowned with a chocolate kiss. These are so simple to prepare and a delightful addition to platters of cookies you might be giving away this holiday season. Here is my recipe:

1 Devils Food Cake mix

1 stick of butter or margarine (1/2 cup)

2 eggs

2/3 cup chocolate chips

Marshmallows

Candy Kisses

Optional: Chocolate or vanilla Frosting (store bought or made from scratch)

Instructions: In large mixing bowl, blend well: cake mix, eggs, butter/margarine. Add in chocolate chips. Stir until no dry cake mix is evident.  Chill in refrigerator about 45 minutes.

Prepare cookie sheets with cooking spray, a thin film of butter or, I like to use, organic coconut oil.  Form 1 inch balls of dough from chilled batter, place on prepared cookie sheet, spaced as you would other cookies. They tend to spread a little. Bake cookies at 350 degrees for 7-8 minutes. While they are baking, unwrap chocolate kisses-enough for the amount of cookies you will be baking. Also, with kitchen shears, cut in half (horizontally) large marshmallows. Again, making enough for the amount of cookies you are preparing. Pull the cookie sheet out of the oven and place it safely on a working surface (do not remove cookies from baking sheet). Top each cookie with half a marshmallow. Placing it gently in the center, with slight pressure to get it in place-just slightly. Return baking sheet back to oven and bake for another 4-5 minutes. The cookies may look under cooked, this is fine. Oven and altitudes vary baking times. My cookies bake well at a total of 11 minutes in Idaho. Now, to complete: after the cookies have baked a second time with the marshmallows, pull from the oven and place a chocolate kiss in the center of each marshmallow.  The hardest part of this recipe is waiting… waiting for the cookies to cool completely. I recommend transferring them to a cooling rack to speed up the process. I have occasionally, and carefully placed them on a platter in the freezer for a few minutes. They cool, on a cooling rack, about 30-40 minutes. The chocolate kisses tend to melt a bit. Gently test the tip of one chocolate kiss. If it wiggles or drops down at your touch, they need a few more minutes to cool and firm.

I have made these cookies as typed above, and I have made them as larger, “monster” type cookies. Of course, they will take longer to cook, the bigger you make the rounds of dough.

I have also made these by finishing them with a drizzle of warmed chocolate or vanilla frosting. Just dip a spoon in the warmed frosting and drizzle forward and back across the top of each cookie.

I think these are just as much fun to assemble as they are to eat. Well, almost… ENJOY!

December 2019, time to get baking! My peanut butter and jam print cookies will take you back to your childhood. Finish them with jam or serve them without for a soft, traditional peanut butter cookie.

Using butter (not margarine) and creamy peanut butter gives you a smooth bite. Altitudes vary, so when preparing them for the first time, check your cookies at the shortest time listed in the recipe. Young chefs will enjoy rolling the balls of dough in sugar before baking. They are quick, easy and everyone will want to taste-test! For the full story and recipe: Deseret News, November 26-27, 2019 Peanut butter and jam print cookies bring back memories of Christmas past. OR click on my RECIPES! tab.

November 2019, comfort food

Dear Abby Rice, a long standing family favorite. I have expounded her Infallible Rice recipe of almost 4 decades to include more vegetables and protein. Decide what your family will eat, or chop those veggies even smaller to sneak nutrition into your kids!

Here is Abigail Van Buren’s original recipe, so very simple, as printed in her newspaper column over 35 years ago. For my recipe adaptation, go to Deseret News, October 29-30, 2019. It features the addition of vegetables and protein as options.

INFALLIBLE RICE, Dear Abby

1 medium onion, minced

2 tablespoons butter

1 cup long-grain raw white rice

2 cups chicken broth (hot)

Saute onion in butter until transparent. Combine onion, rice and hot broth. Bring to a boil on top of range. Cover and place in a 325 degree oven for 20 minutes. Serve and listen to the compliments. Serves four hungry or six polite people.

More Fall family favorites:

                        GRANDMA BARS are sweet and a little Magical. 

Last year we were given these delicious morsels and I knew we needed the recipe. The story behind this longstanding family tradition is, indeed, “sweet.” For complete story go to Deseret News, September 18th, 2019. (Grandma’s Bars are sweet and a little magical, by Shannon Smurthwaite)

GRANDMA EDWARDS’ DESSERT BARS

One box yellow cake mix, 2 eggs, 1/3 cup water, 1/2 cup butter, softened (1 stick, do not use margarine), 1 cup crunchy peanut butter and 6-12 ounces (I use 1 and 1/2 cups) semi-sweet chocolate chips.

Grease and flour (important step!) all sides of a 9-by-12 or 9-by-13 inch baking sheet, set aside.

In large mixing bowl, beat together eggs, water, butter, peanut butter and half the dry cake mix until smooth. Stir in remaining cake mix and the chocolate chips. Dough will be stiff and thick. Spread dough carefully and evenly into prepared sheet pan. Bake at 375 degrees for 20-22 minutes (in Idaho my bars take 24 minutes) or until golden brown. Test the center for doneness. Cool completely before cutting into bars. The  amount you get from this recipe is determined by how you choose to slice them. ENJOY!

WELCOME FALL 2019

A wonderful recipe I remember my mother preparing as a teenager. I have tweaked it over the years, though it remains a favorite recipe and oh-so versatile. Pair with rice, roasted vegetables or mashed potatoes. Double the recipe for another night of chicken over greens or a tasty sandwich on a specialty bread. This marinaded chicken can be baked or cooked on the BBQ.

This recipe was published in the Deseret News, September 4, 2019

SUMMERTIME FUN 2019

Chocolate Waffles. Simple to whip up, top them, fill them… No oven required! Consider a Waffle-bar for your next backyard gathering.

This recipe is so simple, I’ll put the ingredients right here:

1 Chocolate cake mix, preferably without pudding in the mix.

2 large or 3 medium eggs

3/4 cup water

6 Tablespoons softened butter, not margarine

1/3 cup chocolate chips

Crushed chocolate graham crackers to dust top and bottom of waffle iron.

For full recipe details to include topping and filling options, go to: Deseret News, June 26, 2019. Chocolate Waffles are a simple summertime dessert.

April-May 2019: BE A HONEY CAKERY! Mother Nature infuses Her magic.

With just a few extra steps to this simple recipe, you will create a spongy, light and honey-sweet confection. Honey is one of Mother Nature’s best gifts. I use it in several recipes to reduce or replace sugar. Enjoy this rustic delight with fresh fruit, vanilla or cream cheese frosting, lightly dusted with powdered sugar or eaten plain, hot from the oven.

SWEET HONEY CAKE

3 large or 4 medium eggs

2/3 cup sugar

1 cup honey

2 cups flour

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon fine sea salt

1 cup milk, warmed slightly before adding

6 Tablespoons butter (not margarine), softened, not clarified

1 teaspoon good vanilla

Optional: Cinnamon to taste: Add to dry ingredients

In large bowl, measure and combine with fork the flour, baking powder, baking soda and salt. Set aside.

In medium bowl, whisk eggs and sugar for 3-4 minutes. The  mixture will be thick and a little frothy. Slowly incorporate the honey, whisking as you combine it into the egg and sugar combo.  Pour the egg, sugar and honey into the large mixing bowl of dry ingredients. With heavy spatula or mixing spoon, stir slowly. After you are certain everything is well blended, fold in warm milk, softened butter and vanilla. Stir well.

Pour the cake batter into 2 round glass baking dishes, well buttered. Each dish should be filled no more than a little over the half way mark to avoid spillage in the oven. Bake at 350 for 30-35 minutes. Individual ovens and altitude can alter results, test at 28 minutes for doneness. The tops should be nicely textured and golden brown. Let cool about 90 minutes before topping and serving. Vanilla or cream cheese frosting is recommended but fresh fruit, a dusting of powdered sugar or just plain from the oven makes for one amazing dessert, breakfast pastry or snack.

February 2019:  TRUFFLES CIOCCOLATO!

With 4 ingredients and some garnishes, you have a sweet confection from your kitchen. While this rich dessert was intended to run for Valentine’s Day (check out Deseret News, February 13 and 14, 2019), who doesn’t love a specialty chocolate fix year-round? The only twist to this recipe is in being patient. My truffles have 2 chilling times.

Here you go!      3/4 cup butter (not margarine), 3/4 cup good baking cocoa, 1 can (14 ounces) sweetened condensed milk (completely opened at the top for pouring ease), 1 teaspoon vanilla (real, not imitation). Garnishes are optional: more baking cocoa, shaved coconut, slivered or chopped nuts, powdered sugar, tiny candy sprinkles or crushed graham crackers.

In saucepan: melt butter on lowest heat, stir as it melts. Add in cocoa and stir again until smooth. Add in condensed milk and continue to cook on lowest seating, stirring until entire mixture is thick, smooth. It should have a glossy appearance (3-4 minutes). Remove from heat and stir in vanilla. Blend well. Cover and refrigerate 3-4 hours.  Line a cookie sheet with wax or parchment paper. Set aside.

Once cooled, roll your truffle chocolate into 1-inch balls. Roll, if desired, in small bowls of garnishes listed above. Place on paper lined cookie sheet. Return truffles to refrigerator until firm (about 2 hours). Serve or give as a gift. Absolutely wonderful!

November-December 2018 TORTELLINI and BACON SALAD

Welcome the holidays without stress. Okay, with as little stress as possible!  My Tortellini and bacon salad is a full-bodied meal, quickly prepared and colorful. It includes protein, vegetables and carbs all in one large serving dish. Fry up 1/2 – 3/4 pound lean bacon (I like using European bacon, cut thick with little fat to trim), drain, cool and crumble. Set aside. In large pot, boil one pound of tortellini. I like using a colorful blend (vegetable tortellini can be found in most import and pasta aisles. Also check the frozen pasta aisle) –following the package directions cook, drain and let cool.

Wash and tear a romaine blend, slice cherry tomatoes, a few green onions if you like them and olives. Eye ball these to your preference. More olives, less greens, no onions, a diced carrot? This is where you can customize your meal. No one knows better than you what your family will eat.

Place cooled bacon and tortellini into your vegetable mixture and toss with your favorite salad dressing. I recommend a light Italian or Vinegarette.  Top with shredded Mozzarella and/or Parmesan. Serve with a crusty loaf of french bread or fresh Focaccia.

SCONES! Chocolate, cranberry and orange zest. Deseret News October 3-4, 2018

CHOCOLATE, CRANBERRY SCONES with a hint of ORANGE ZEST

Nothing says cozy, fall, and comfort than a fresh batch of bakery goods hot from the oven. This recipe gives you corner bakery quality while making your home smell heavenly. Chances are good, you have all the ingredients on hand. Buttermilk can be made easily from whole or 2% milk, just add a bit of vinegar or lemon juice. I try to save an orange peeling in my freezer for recipes calling for zest. This recipe can be altered with your favorite add-ins: nuts, dried fruit, coconut. Endless possibilities. Deseret News, October 3-4, 2018 or check out my Pinterest page.

           

When life gives you zucchini, make DOUBLE CHOCOLATE ZUCCHINI CAKE!

It’s that time of year when zucchini mysteriously appears on your doorstep or in the office break room, looking for a new home. This seasonal prolific summer squash can be prepared in several ways but have your tried sneaking it into your family’s diet by preparing it for dessert?For full recipe go to: Deseret News, August 1-2, 2018, or check out my Pinterest page!

https://www.deseretnews.com/article/900026574/will-you-tell-your-family-there-is-a-vegetable-in-this-double-chocolate-zucchini-cake.html

Welcome Summer with CARNE ASADA for street tacos

Bring the popular street taco home, by preparing the meat simply in your slow cooker. Budget friendly, my recipe uses less-expensive cuts of beef (which are ideal). Skirt, flank or packaged carne asada (marked/labeled) slow cook in a fruity blend of fresh orange, lime and lemon. For full recipe and instructions: Deseret New, June 20-21, 2018 OR click: Good Friends, Yummy Recipes on this home page. Enjoy your summer!

Buttermilk Cake with warm, thick, coconut and oatmeal glaze

Why frost when you can glaze? This treat is a piece of cake to prepare. Whip up, bake, glaze and serve. Buttermilk makes the cake light and spongy, the glaze of brown sugar, coconut, and oats gives it an old fashioned taste. Our grandmothers would have called this a “coffee cake,” reserved for neighbors or family that might drop in for a visit. The ease and little time to prepare this recipe could not make this more doable. Let your young, budding bakers give this dessert a whirl. Enjoy! (Full recipe and instructions: Deseret News, April 18-19th, 2018)

Celebrate National Meatball Day with MAMA MIA MEATBALLS

March 9th is National Meatball Day. This popular recipe for meatballs uses lean ground beef (90%) and mild Italian sausage. As an added bonus the sweet, yet savory, red sauce is the perfect companion. No excuse needed for meatball feasting!

You can find the full recipe in my Cookbook (Mama’s Spaghetti and Meatballs, page 75) or go to: Deseret News, March 7, 2018. 

 HEAVENLY TASTE, AMAZING AROMA. BUTTERMILK CROISSANTS

I created this recipe out of my inability to toss out even a smidgen of quality food. Requiring just a little over 3/4 cup of buttermilk, you will garner 2 dozen plump, flaky croissants, and that little bit of buttermilk sitting on your refrigerator shelf gets a lot of mileage. For the full story, go to Deseret News: January 24 – 25, 2018.  PLUMP BUTTERMILK CROISSANTS FOR JUST ABOUT ANY LEVEL OF COOK. Or click on: Good Friends, Yummy Recipes for the list of ingredients. Perfect for Sunday dinner, breakfast fares, sliced open for sandwiches or munched with honey or jam. If you have basic pantry staples, grab two large bowls and begin creating your own batch. ENJOY!

FESTIVE DINING, SIMPLIFIED.

One of the easiest, and most elegant recipes I own is created in one deep baking dish. Prepare one box of stuffing (6-ounce package), per directions and set aside to cool. Take trimmed pork loin cut into 4 (1 inch thick) medallions or 4 pork chops with bone removed– dredged in flour with pepper, quickly fry for about 5 minutes on each side, on medium- low in a little oil. Prepare a large deep baking dish with lid, and evenly pour/spread your favorite apple pie filling. Place partially cooked pork loin on top of apple pie filling. Top browned pork with cooked stuffing. Cover and bake at 350, 40-45 minutes. Remove lid and bake 10 minutes more.  Use a meat thermometer to gauge for thoroughly cooked pork. Recommended is 145-160 degrees. A simple test: Juices should run clear when pork is pierced. Add one more layer, just as you remove baking dish from the oven. Top with one cup shredded sharp cheddar cheese. Serves 4. You’ve got everything in one dish, protein, carb and fruit (yes, another carb but in the form of fruit). Add the cheese for some dairy. What’s not to love about this, especially with all the kudos from those you are serving? These layers of unexpected flavors harmoniously unite with texture and deliciousness. For full story and more recipe details: Deseret News, December 14-15th, 2017. Pork loin, spiced apples and stuffing for festive dining.   Merry Christmas!

  

CORN and BACON CHOWDER, just in time for fall. 

      

Sweet corn, bacon and one big, fat Idaho potato, creates a thick chowder serving 4-6 hungry people. Only two steps in prep, this meal is perfect as we transition into soup season and welcome simplicity in cooking. Start this recipe in a large frying pan and finish in your slow cooker. For the full recipe: Deseret News, October 18-19, 2017. Sweet Corn and Bacon Chowder combines flavors for fall.

CHEESE WITH A SIDE OF MACARONI~ Another cheesy recipe from my kitchen.

Cheese with a side of macaroni _ Deseret News

As fall approaches and flip flops, beach towels and picnic baskets are stored for several months, it’s time to dust off vintage comfort food recipes as lazy days are replaced with demanding schedules to juggle. This recipe is one of our favorites and one of my oldest. 52 years ago my mother started making this dish. Her recipe is best described as: cheese with a side of elbow pasta. The crown is the crunchy bread crumb and paprika topping. One pot and one baking dish and you are on your way to a delicious meal. Easy and very cheesy. Serves 4-6.          Deseret News, September 6-7, 2017

CELEBRATE WITH COSMIC COOKIES~ Your guests will be over-the-moon.

If you need a stellar treat to celebrate this lunar experience, here’s an out-of-this-world cookie recipe that requires 3 main ingredients. I’ll take my chances and bet you’ve got them all in your kitchen right now. Step-by-step instructions below. It’s not rocket science. Make sure to have plenty of Milk(y) in your fridge. Cosmic Cookies! Heavenly.

1 Cake Mix, chocolate is my preference but I have whipped these up with other flavored mixes, preferably without pudding in the mix. 2 eggs. One stick of butter (or 1/2 cup), softened. In large mixing bowl blend well, making sure you have no pockets of dry cake mix hiding. CHILL, 30- 40 minutes (longer if you have the time to spare). * Occasionally, the batter is too dry. This does not happen often, but when it does I put a drop or two of milk into the batter- carefully, as not to make it too wet. On a greased cookie sheet, making sure the dough amounts for each cookie are about the same/uniform, and spaced well, drop 12 rounds of batter. In a 350 degree oven bake for 11-14 minutes. Ovens and altitudes vary. Check your cookies at 11 minutes. Cookies should be puffy and slightly under cooked. Let the cookies cool 10 minutes ON the cookie sheet. Transfer cooled cookies to cookie rack. Let them cool another 10 minutes. With a sieve you can tap powdered sugar over top of each cookie or thickly spread frosting on flat side of one cookie. Bring frosting to the very edge of each. Top with a second cookie. Roll the edges of the cookies in candy sprinkles, shredded coconut or shaved chocolate. You want the frosting to catch the embellishments as shown. Makes about 32 single cookies (or 16 sandwich cookies with filling). Enjoy!

                           

CHI-CHI BEAN SALAD, WITH ROASTED CUMIN AND LIME DRESSING~

   

When I was a young girl, growing up in an Italian family environment, garbanzo beans were only referred to as “chi-chi beans.” It wasn’t until my teen years did I realize they were not commonly called that. Garbanzos, chick-peas, no matter how you refer to these buttery legumes, they are healthy, and a wonderful ingredient to veggie burgers, soups and some excellent desserts.  If you’ve got my book, “Mormon Mama Italian Cookbook,” this salad is found on page 46, or check out my story and full recipe in the Deseret News, August 16-17th, 2017.  Mangia!

garbanzo salad with roasted cumin and lime dressing _ Deseret News

BAKED SWEET POTATO WEDGES~

Go ahead and sneak these colorful, nutritious tubers into your meal planning. Your kids (and significant other) will never know how good they are for them, only how great they taste. The perfect change up to deep-fried potatoes or bagged, processed chips.

Baked sweet potato wedges offer healthier option _ Deseret News

Deseret News July 26-27, 2017

   

MARINARA , or classic RED SAUCE~ 

No recipe collection is complete without a wonderful Marinara or Red Sauce. A perfect go-to, meatless and versatile sauce that can smother pasta, roasted vegetables, top pizza dough or used as a fun dipping sauce for thick yeast baguettes.  This is my personal recipe and among the simplest to prepare. Mangia! Deseret News June 20-21, 2017

NO-BAKE CHOCOLATE BARS~

Decadent, delicious and NO BAKE. The hard part is waiting for them to chill to perfection. As you prepare this recipe make sure to measure as precisely as possible and place all ingredients separately into bowls.  Have a place in your fridge ready and cleared for a seamless transfer. This exceptional dessert is created in a few short steps. Click the tab: Good Friends, Yummy Recipes OR check out my story in Deseret News published May 11, 2017.

NOT YOUR GRANDMOTHER’S GOULASH~

I’m not sure where you live, but it is still very much winter, weather-wise, in Idaho. Unpredictable spring days can bring chilly nights, rain, wind and sometimes a few snow flurries. To change up the usual soup fare, I dusted off a very old family recipe recently. I’ve altered it a little over the years, to make it a healthier family favorite.  I honor and give gratitude to my grandmother who was my inspiration. Her very progressive attitude in all aspects of life and her ease of creating spectacular meals with a few fresh ingredients, has influenced me deeply.

Side step the usual soup and sandwich meal and try my family goulash. Perhaps you can dish it up for your own grandmother! You can find the full recipe by clicking the tab above: Good Friends, Yummy Recipes OR check out my feature story in Deseret News published March 21, 2017.

VINTAGE SODA BISCUITS

There is a thrill for me when discovering an old recipe. It is a window into a simpler time and era. I pause and think of my grandmother and great grandmother, their kitchens, their daily regime, how they fed their family and kept up with few gadgets and kitchen helps to assist and save time.  Vintage Soda Biscuits, an 81-year old recipe, calls for “sour milk.” In our day that equates to buttermilk. 81 years ago that may have meant taking lemon juice or vinegar, just a little, and adding it to fresh whole milk. Using a few pantry items of flour, baking soda, salt and sugar with a small amount of butter, you’ll be whipping up some delightful, light golden biscuits with a taste of yesteryear.  The recipe is fairly fool-proof. I have experimented with it adding other ingredients, as well. The results are always delicious! For the full recipe click the tab: Good Friends, Yummy Recipes, or refer to DESERET NEWS, February 22, 2017.

 

NO SPECIAL OCCASION NEEDED FOR THIS TRIPLE CHOCOLATE CAKE RECIPE.

Who needs a holiday, birthday or anniversary to enjoy a delicious dessert? Easily whipped together, this recipe was prepared by my mother often while growing up. Simple ingredients, big taste. Perfect for a last minute get together, sliced to your liking for big or small gatherings. If there is any left over, try this as a midnight snack with milk, or a thin slice for breakfast (!). If love is expressed in the form of food in your house, serve this at your next family gathering. There will be “ohs and ahhs,” with each yummy bite.  Enjoy, enjoy~

This recipe was featured in the Deseret News, February 16, 2017. Click the tab: Recipes! for the ingredients and simple steps.

HOLIDAY FEASTING~ NEW YEARS RESOLUTIONS

Skinny Dipping through the holidays~ Before you hide your bathroom scale until Ground Hog Day, begin healthier feasting with my favorite specialty condiment. Served with fresh vegetables, fruits, on salads, as a spread for yeast breads and crackers– you’ll find this protein-packed dip infused with one fresh squeezed lemon and a shake of Parmesan cheese. All ingredients are blended together in under a minute. The secret is changing up the texture of cottage cheese, any type. For complete recipe go to: DESERET NEWS, DECEMBER 20-21, 2016 or click on the tab above: GOOD FRIENDS, YUMMY RECIPES.  Merry Christmas and a bright and healthy New Year!

HAPPY AUTUMN~ 2016

Chicken and cream~ If chicken is a mealtime favorite at your house, but you occasionally feel you’re in a cooking rut, here is a creamy twist and solution as you menu plan. This smooth blend of whipping cream and vegetables will quickly rise to the top of a recipe collection. Calling for 2 cups of unwhipped cream it brings the chicken and vegetables together creating a happy marriage of flavors. Serve with pasta, rice or a simple green salad. For the full story and recipe: DESERET NEWS, OCTOBER 11-12, 2016. CHICKEN WITH A CREAMY TWIST.

 

BACK TO SCHOOL~2016

After-school cookies~ Cookies are a great conversation starter with your children and teenagers. Who doesn’t like a freshly baked cookie or two after a long day at school or work? Welcome them home with a yummy, healthy platter of good-for-you snacking. No matter what their day looked like, treat your family to these “kitchen sink” morsels-loaded with goodness. For the full story and recipe: DESERET NEWS, August 30-31, 2016. COOKIES FOR AN AFTER-SCHOOL TREAT.

SUMMER 2016!

Lemon to lemon cake~ If you love all things lemony, you’ll be eager to dive into this yummy, tart, summertime dessert. Requiring just one medium sized lemon and a few basic pantry ingredients, this cake delivers a moist center and a lovely crown of golden crust to top. Finish it off with a simple glaze combining the juice of your freshly-squeezed lemon and granulated sugar. It does not get much easier. For the full article, recipe and story: DESERET NEWS, July 5-6, 2016. From lemon to lemon cake, this is one sweet loaf.

        

Sweet satisfaction, Butter Pecan and Coconut Cookies~

If you are looking for a quick dessert, look no further. Sometimes it’s nice to serve something non-chocolate (but, believe me, I LOVE chocolate!). Whether you’ve got a block party, barbecue or last minute family gathering, this cookie recipe will be a staple to your recipe collection. For the full story, go to Deseret News, June 7, 2016. Or click the tab above: Good Friends, Yummy Recipes.

ENJOY!

SPRING 2016~

Baked Cheese Crackers. Easy-cheesy.

          

So simple to prepare and absolutely the best option for a needed cheese fix. All the trickery happens in your food processor. This is a great recipe to make with your kids, too. For the full story and recipe go to Deseret News, April 12, 2016. Making homemade baked cheese crackers.

  

Cream Cheese: Beyond the Bagel!

March 30, 2016 Deseret News. Have you tried adding cream cheese to your cookie dough? The results are delicious. Moist, cake-like cookies. Don’t skip the simple step of chilling the dough. About 30 minutes in your refrigerator does seem to add magical power. Dark chocolate and cream cheese… Pour yourself a tall glass of milk!

Find my complete recipe in Deseret News: March 30, 2016 Use Cream Cheese Beyond the Bagel.

    

 

Fox 13/ Salt Lake City, Utah GET THE SCOOP ON PASTA. PASTA 101, February 26th, 2016. After getting over my jitters, this was a very fun experience. “THE PLACE” with hosts Brittany Graham and Dave Nemeth.

                       

Watch the segment by clicking on the link below:

Get the scoop on Pasta

http://fox13now.com/2016/02/26/get-the-scoop-on-get-the-scoop-on-pasta/                                                                                                                          

SOUPER BOWL OF FLAVOR~ 2016

A wonderful recipe landed in my lap more than 25 years ago, and it’s turned into a family favorite. For the full recipe and story behind it, go to Deseret News January 26th, 2016. Enjoy this down home comfort meal with simple, wholesome ingredients. Let your slow cooker do all the work! Pair with cornbread, specialty loaves or serve in hollowed-out bread bowls

SIDELINE HIGHLIGHTS:

Bay leaves and golden mushroom soup are key players not to be substituted.

Well-trimmed chicken or turkey can be traded for stew meat.

You get extra points for having small bowls of shredded cheese for garnish.

Tackle family mealtime without a lot of effort and expect rave reviews. I hope your favorite team wins Super Bowl 50 ~Shannon

HAPPY NEW YEAR~ 2016!

Here’s the skinny on pasta: It does not make you fat. Pasta and vegetables can be simple, healthy and satisfying.  Try my winning combination of whole wheat penne, fresh vegetables and lean chicken.  For the full story about pasta’s healthy perks and benefits go to DESERET NEWS for Wednesday December 30, 2015 or find the recipe, ” SECOND HELPING PLEASE” in Mormon Mama Italian Cookbook. Whether you’ve made a resolution to eat healthier or if you’ve got some holiday pounds to shed, do NOT eliminate pasta from your menu and meal planning. Pasta’s perks may surprise you~

It’s November! I want to start everyone off with a simple dessert for the holidays (that includes Valentine’s Day!).  Fudge~Perfect for gift-giving or that last minute sweet serving at the end of a meal. Two ingredients, three if you add in nuts, and prep time takes just minutes. Use up those half bags of chocolate chips or chocolate bars in your baking supplies. *Watch my video tutorial below.

Shannon Smurthwaite Fudge Recipe Video

HAPPY NATIONAL DAY OF PASTA!

October 17th is designated as National Pasta Day~ Consider preparing a bowl of mild, creamy Fettuccini as a fun meal to share with your family. You don’t need a special occasion to enjoy a simple recipe this good. You’ll find the full recipe in Deseret News, October 13-15th or in my book on page 77 of Mormon Mama Italian Cookbook.

FALL 2015

My time Saving PUMPKIN MORSELS, featured October 6th, 7th, and 8th, in Deseret News. Take 2 cake mixes (spice and yellow), canned pumpkin and dark chocolate chips. Use specialty fluted mini pans, cupcake tins or bake as cookies. Their ease to whip up, taste and festive touch welcomes the holidays coming right at us. Love pumpkin? Short on time? This is your go-to recipe. Enjoy~

 

SEPTEMBER 2015~

Anytime of the year we can enjoy seasonal fruits to create a mouthwatering salad, sure to please and satisfy. Healthy, and filling, this recipe requires 5 main fruits with the enhancement of lime and lemon, freshly squeezed to complete the dish. Served as a main dish or side, ITALIAN FRUIT SALAD is a burst of flavors. Prep with a good knife and chopping board then expect compliments as it is tossed together in a bowl. Pineapple, cantaloupe, strawberries, kiwis and bananas. It does not get much simpler. Right now that combination of fruits lets summer linger just a little longer. The flavor combination is a great change to your holiday fare, too. Stay healthy and enjoy!

Full article: Deseret News, September 15-16. A fruit salad to enjoy as summer lingers. Recipe from Mormon Mama Italian Cookbook.

SUMMER 2015!

SLOW COOKER MEATBALLS, Deseret News, July 8, 2015

When summer arrives, I want to be in my kitchen as little as possible, If you plan on stashing away your slow cooker until fall, think again. Before dashing off for a fun day with family and friends, consider tossing a few ingredients together, selecting the proper setting on your slow cooker and letting enticing aromas welcome you at the end of your busy day.

This recipe requires only one pound of lean (93 percent lean) ground beef and produces six satisfying portions. For sub sandwiches, add three cups of your favorite red sauce, homemade or store bought. Use large French or focaccia bread, or even burger buns. There will be a little sauce left over for dipping. If it’s meatballs and pasta you’re craving, add six cups of red sauce. For the truly adventurous, splash two quick drops of hot sauce into the meat mixture as you prepare it.

For subs: Slice each meatball into thirds, using 6 portions per sandwich. For pasta and meatballs, slice each meatball into halves. Makes 6 hearty servings. ENJOY!

For full newspaper article: Deseret News, July 8, 2015: SLOW COOKER MEATBALLS MAKE SIMPLE SUMMER SUBS,  Shannon Smurthwaite

Meatball recipe, adapted from MILLIE’S MEATBALLS, Mormon Mama Italian Cookbook, page 101

THE CAPRESE SALAD, IS SIMPLE CUISINE (Deseret News, July 29, 2015)

Nothing is quicker to prepare, more eye appealing and yummy on a summer’s evening than the Caprese Salad. Tomato season is upon us, so take advantage of the bounty. Wash, slice, drizzle with vinegar and olive oil. Add thick cuts of mozzarella cheese and garnish with basil. A little salt and pepper and you are ready to go. If you’re lucky enough to have your own garden or a neighbor who generously shares their abundance, tomatoes can be washed, chopped and frozen for winter stews, soups and sauces. Tomato season typically begins in late June and can go well into October depending on your location. Many argue the tomato is a fruit over the usual concept of vegetable, and it all began with tariff taxation over a hundred years ago. There are so many varieties to choose from. No matter it’s classification, the tomato is a versatile staple in my kitchen. Full, complete recipe in Mormon Mama Italian Cookbook.

SUMMER 2015!

Raspberry Crème Cups: Perfect, icy, refreshing for hot summer days. Most kitchens stock these three basic ingredients in summer months: Vanilla ice cream, lemonade and graham crackers. A snap to prepare, and fun to let young chefs experiment. Use cupcake tins to hold cups in place while you freeze. You’ll find my recipe by clicking the tab: GOOD FRIENDS, YUMMY RECIPES (Article featuring Raspberry Crème Cups in Deseret News, KSL.com and Harold-Times, June 22-23, 2015)

 

NATIONAL DAY OF ITALY~

The date was June 2, 1946, and many Italians were very ready for a change. They successfully give the boot (pun intended) to the governing monarchy and became a republic. Festa della Repubblica or NATIONAL DAY of ITALY was born and with this birth emerged new embraced freedoms that were robustly celebrated. We all know change can be good and it can also be applied to how we prepare our meals. Bacon is popping up everywhere. Milkshakes, specialty breads and most recently I was introduced to a cookie recipe requiring those crunchy strips. This pasta dish keeps three pans doing all the work. Cook your linguine in one, bacon and sausage in another, while the third whips up the foundation for a creamy sauce. What is created may just surprise your taste buds. Find ways to celebrate the small and the big things in life. And don’t be weary of change. (Article in Deseret News, Herald Times, KSL.com May 26-28, 2015- A pasta dish that celebrates change). For the complete recipe click on the tab: RECIPES!

SPRING! 2015 ~

One of my food articles recently ran in several newspapers and I want to share it with you. This recipe is now one of our family favorites, changing up the predictable rice side dish. This restaurant inspired recipe does not disappoint! It is the marriage of quinoa, orzo pasta and wild rice. It requires one sauce pan or stockpot and ingredients most likely in your pantry right now. Served with fish, poultry or red meat, my personal favorite is with a platter of hot-off-the-grill vegetables. I have had dozens of comments regarding this versatile recipe. It is healthy, a little nutty in taste and full of satisfying flavors. You’ll find my version of SUMMER GRAINS, by clicking on GOOD FRIENDS, YUMMY RECIPES on the tab above. From my kitchen to yours, enjoy! ~ Shannon      (SUMMER GRAINS, PERFECT IN ANY SEASON– featured February 18-19, 2015, Deseret News)

JANUARY 2015 ~

 

“A whole lot of love and a little Cayenne.” What a treat to feature my friend, Carlas Brown, chef, caterer and expert in smoking meats. His big break came years ago at a vendor’s show,  the Annual Soul Food Extravaganza, when a popular BBQ booth ran out of their food way too early in the event.  Carlas shared, “word got around fast that this boy Brown can grill.”  When customers taste his recipes they usually state, “You must come from the South with the way you smoke your meat.” His talents lead to restaurant ownership and catering, but his recipes remain top secret. His slogan: It’s all in the sauce.  When people beg for a clue to his famous cooking his reply is usually, ” a whole lot of love and a little cayenne.”  Carlas is sharing his recipe for Stuffed Green Peppers. You’ll find it by clicking the tab: GOOD FRIENDS, YUMMY RECIPES. You can also learn more about Brother Browns BBQ by visiting his website: http://dejacbrow0.wix.com/brotherbrownsbbq.  Thank you, Carlas!

HOLIDAY BAKING 2014 ~

GARLIC BASIL KNOTS

Don’t these rolls look yummy? Well, they are!  I have two versions for you. A traditional way to prepare them and a short cut method for the time-pressed cook. Just in time for the holidays, just in time for any day. Paired with soup, a comforting casserole or pasta dish. You’ll want to keep this recipe handy!  One great thing about being a self-professed “Foodie” is that you discover even your close friends share your same passion for preparing and dining on all things edible. You know they are a TRUE friend when they share a recipe (and aren’t we flattered when they want one of ours?).  My aerobics instructor is one such friend. A professional cake decorator and baker, the mother of 4 children, happily wedded to a terrific husband, Nicole Hines has always loved being in the kitchen. As a teenager she made dinner from scratch for her large family. Her favorite creations came in the form of baking. Rolls, cookies, cakes….. all of it. She is artistic and creative which only adds to her successful business.  She has graciously shared her GARLIC BASIL KNOTS here on My Italian Mama. Find the version that best suits your needs. Don’t wait until Thanksgiving or Christmas to prepare these. And make plenty for all the turkey, ham and roast you have left over. Yummy sandwiches await. Thanks, Nicole! For her recipe click on the tab above: GOOD FRIENDS, YUMMY RECIPES.  More about Nicole and her business go to: http://sewsweetcreations.blogpot.com

  

                                            

NATIONAL DAY OF PASTA! October 17th, 2014. You don’t have to be Italian to celebrate this holiday. With over 600 known types of pasta, possibly more, join in the fun and serve up a platter for your family or friends this week. You will find a few of my favorite ideas and recipes here on my blog and, of course, dozens more in my book. Smothered in red sauce, white or pink sauce, tossed with herbs and butter, or topped with grilled vegetables, price per pound pasta is still a bargain. Check out whole grain and gluten free options, too. Don’t forget filled pastas, as well. Tortellini, ravioli, stuffed manicotti. Oodles of noodle options. Gather together and enjoy this once a year passage! Mangia! ~ Shannon

FALL 2014~

This month I introduce Andrea Ovard, AKA: The Baking Dietitian, to My Italian Mama followers.  As Fall is upon us she is sharing one of her treats perfect for tailgate parties, Halloween gatherings and weekend sweet tooth slaying.  Appropriately named, her Cinnamon S’more’s Cupcakes will, indeed, keep you wanting “s’more.”   Andrea is already a success at her young age, recently graduated from college and now working as a Clinical Dietitian at a large hospital in Utah. Her love of cooking and baking led her to this career. Always looking for a healthier version, never sacrificing taste, is her goal. My family and I have been the lucky recipients of her baking creations, each has been delectable! She is also a very successful caterer. Andrea started baking for family members birthdays and friend celebrations. Word spread fast about her yummy desserts. She has her own website: thebakingdietitian.weebly.com and blogs at: bakingdietitian.com featuring both healthy and a few not as healthy recipes.  For Andrea’s Cinnamon S’more Cupcake recipe, click the tab: GOOD FRIENDS, YUMMY RECIPES  

SUMMER!

JULY 2014

Summer time is lemonade time! Make your own and find a life lesson or two in the “mix.” Meet my friend, Christie Northrup, Marketing director extraordinaire, successful business owner, philosopher of life and a terrific cook. She and her husband reside in Las Vegas, Nevada. Christie, tired of hearing the saying, “when life gives you lemons…”, takes this philosophy one step further. “If you are having some sour situations in life, they can actually be dissolvable if you add something sweet, like a simple smile, to the experience.” She adds, ” I don’t know many people who know how to make real lemonade!”  After some experimentation, Christie has developed the perfect thirst quencher.  You’ll find her recipe on the tab: Good Friends, Yummy Recipes right here on my website. More about Christie and her other delightful products and promotions, visit her at: Pair-A-Bowls.com

My recent article: Deseret News, June 17th, 2014 We’ve all done it. Praised a meal or dessert, then begged for the recipe from a friend, family member or co-worker. Then, when we try the recipe ourselves, it just doesn’t turn out the same. Sometimes, it’s a complete kitchen disaster and we’re left to ask one question: Why couldn’t I get it right? Here are a few things to keep in mind as you attempt to successfully reproduce that perfect dish and sidestep culinary disappointments. • In an attempt to replicate the recipe, we tweak it. Even small tweaks can make a big difference in how the dish turns out. Sometimes, we fall prey to the thought, “I wonder how it would taste if I just added a little ….” It’s OK to personalize a dish or meal, but you can overdo it, especially when trying a new recipe. When you’re attempting a new dish, stick to the directions. • Maybe we lack all the ingredients or want to save money and decide to substitute. If a recipe lists butter, don’t use margarine. Let’s say you want to re-create a gooey, scrumptious chocolate bar a friend brought to a birthday gathering. While the recipe calls for semi-sweet chocolate, you substitute milk chocolate, which is all you’ve got in the pantry. Or, you fell in love with your sister-in-law’s biscuits and gravy dished up at a family reunion. Of course, the recipe calls for buttermilk (which you don’t have) so you substitute whole milk. Then, you scratch your head and wonder why it didn’t taste or look exactly like the original. • Or maybe we try a shortcut that seems obvious, even though it’s found nowhere in the instructions. Beware of shortcuts! They seldom work, and then you’re stuck: You either start all over or serve up a meal that’s less than what you hoped for. The following recipe is a prime example of why you should resist the temptation to substitute or cut corners. I’ve tried it multiple ways, and my attempts haven’t had a happy ending. I always go back to preparing this recipe step-by-simple-step. No shortcuts allowed. Your second-grade teacher was right: Follow directions. Or pay the consequences. Remember, these are rules for attempting a recipe for the first or second time. Maybe after you’ve mastered it, you can stray a little from the recipe. Let’s face it, part of the fun in cooking and collecting recipes is with repetition you can fine-tune a dish to suit your taste buds. But in the beginning, experience has taught me to stick with the tried-and-true instructions. When it comes out just right and people ask you for your recipe, you’ll understand that it was worth all the effort. From my kitchen to yours, buon appetito.   Orzo and Rice 1 tablespoon olive oil 1/3 cup orzo pasta, uncooked 1 cup rice, uncooked 2 cups low-sodium chicken broth 1/4 cup water fresh cracked pepper Parmesan cheese slivered almonds, optional In a small frying pan, heat olive oil on medium setting. Add orzo pasta and saute 4-5 minutes or until golden brown. Stir well to keep from burning. In a large saucepan, bring rice, chicken broth and water to a boil, then reduce heat to lowest setting. Add sauteed orzo and olive oil mixture into large saucepan. Give it all a good stir, then cover with lid. Let simmer about 20 minutes or until all the liquid has been absorbed. Turn off stove and let the covered pan sit for 15-20 minutes. Fight the urge to stir until serving time. Garnish with remaining ingredients to taste. Serves 4- 6. — “Mormon Mama Italian Cookbook” by Shannon M. Smurthwaite Shannon M. Smurthwaite is a Southern California native. The mother of four children, she and her husband, Donald, reside in Idaho. She is the author of “Mormon Mama Italian Cookbook.” Website: www.myitalianmama.com Email: shannonisitalian@gmail.com

 

MONDAY, JUNE 2: NATIONAL DAY OF ITALY! Italian or not, preparing (and eating) PASTA is a fun way to celebrate National Day of Italy. Summer salads, topped with meatballs, in your favorite soup- the PASTAbilities are endless! Pasta 101: Let’s Cover the Basics: Use your biggest stock pot when preparing a full pound of pasta. You never want more cooked pasta than pan! Salt, not oil, is the preference. Shake a teaspoon or two into your boiling water. That slightly flavors the pasta and keeps it from sticking together. Rolling boil is the point where the water typically will not stop bubbling by stirring. This is the point you want your pasta in the cooking process. If pasta is in hot, not boiling, water it may start to break down. When in doubt, read your pasta box or bag. Different shapes require varied cooking times. If pasta will be used for a casserole, slightly undercook it. Cooking will complete itself either in your oven or skillet. Just make sure you have the right amount of liquid to accommodate the second step. Pasta typically doubles in size at completion. It’s one of those visuals to keep in mind while creating in your kitchen. You’ll be surprised how quickly pasta can overcook. The result is mushy pasta, not a yummy taste nor appealing texture. “Al dente,” or to tooth, means you should feel a slight resistance when you bite or cut into pasta with a fork. Al dente is perfectly cooked pasta for most dishes.  Buon Appetito!

 

Meet my dear friend, Carrie Floto Paternoster. Her love of cooking didn’t begin until she was a new bride. Carrie shares, “I have a wonderful Mother but bless her heart she was never much of a “cook from scratch” kind of gal. So I had to learn on my own.”  She states that her confidence grew while watching favorite T.V. chefs and trying their techniques and recipes. Carrie knows her strengths, and I can attest to her desserts and catering. She is a master at cookies, cakes and pies or as she tells: all things desserts and baking. Carrie’s culinary talents are self taught by “lots of practice.” She and husband, Ryan, have been married 17 years and have 3 beautiful daughters. When she is not creating in the kitchen she is out running, working out, hiking, biking or shopping. Carrie is sharing her CHICKEN TETRAZZINI with us this month. Click on the tab: GOOD FRIENDS, YUMMY RECIPES for one of her specialties!

 

  Meet Samantha Mello, a wonderful cook, new bride and an inspiration to all who know her. Her love of cooking began while watching her grandmother do her magic in the kitchen, which led to her own Easy Bake Oven as a child, and of course, mud pies in the family yard. She professes her culinary skills really developed while attending Boise State University, as a coed. She is inspired by Rachael Ray and is always eager to try new recipes. Her Roast Beef Pizza/ Philly Cheese Steak Pizza, featured here is amazing! She prepared it for our family about 5 summers ago and it was a hit! Of late, she has used my recipe for Perfection Pizza Dough (Mormon Mama Italian Cookbook, page 33) to prepare it. It is such a fun twist on our beloved traditional PIZZA obsession that it must be shared. I loved the way she smothered this in white onion. The flavors marry together for a unique dish. Couple her pizza with fresh fruit or a salad and you have a delightful meal. For the entire recipe click the tab: RECIPES! Thanks, Sam!

Samantha and Justin Mello

ARTISAN BREAD! Meet Porter Smith, a fourth grader from Meridian, Idaho. He’s a typical 9 1/2 year old (clearly proud of that 1/2 year) who loves Legos, football, Krav Maga self defense and pizza topped with sausage, pepperoni and pineapple. There is one exception — he loves making bread and navigates with ease around his family’s kitchen. He and his father, Brittan, are my most recent reasons for dusting my hands with flour and trying Artisan bread … again. Porter boasts, “My favorite part is getting the dough all squishy in your hands.”  A couple of years ago, while living in Arizona, Brittan found an easy recipe for the two of them to try. It was a hit. With Porter’s repeated success, it’s his dream to head to Boise’s famous Saturday Market and set up a Father and Son’s booth to sell his yeasty creation. His mother, Darcy, said, “Even when Porter was very young he expressed his desire to grow up and live at home to cook for the family everyday.” As Porter was rinsing the sticky dough from his fingers, he told me he and his dad make three or four loaves twice a month, only keeping one loaf for themselves. The others get shared with friends and neighbors. His school teacher was a recent recipient. “She loved it, and kept eating small pieces of it all day,” chimed Porter.  Butter, jam or just toasted, Porter loves his Artisan bread. And I agree!  For Porter’s full Recipe, click my GOOD FRIENDS, YUMMY RECIPES! tab. You won’t be disappointed!

 

I love making this bread! Taken from a popular New York Times recipe which ran a decade ago, I can’t stop preparing this. Only 4 ingredients… I’ve added my own twist to the recipe experimenting with cheese, oils and herbs.  My inspiration? A father and his young son. Their story and RECIPE coming next month.  Welcome and Happy New Year!  With the new year, comes a new web design. While I’m still a bit “under construction” as changes are improved daily, I’ll be up to full speed shortly. Find a new recipe, share a family favorite with us. Join me at a book event or blog tour, or let me know how you smother your pasta. It’s all right here.  Click on any tab above, leave a comment if you feel impressed to do so….. Enjoy MY ITALIAN MAMA! I’m a regular on facebook, Twitter and Pinterest, too. I hope you’ll visit here often~ 

Blessings and joy in the coming year. ~Shannon