Category Archives: Recipes

Arroz Con Leche: Morning Comfort

Posted on by Laurie

The air felt cool and crisp when I got up this morning and the sky looked grey while I was thinking about making breakfast. It was a late breakfast this morning. Usually even in May I start cooking before or right around sunrise, so it was a luxury to be able to step outside to take a peek at the weather.  Feeling in the mood for some comfort food, I decided to make a pot of Arroz Con Leche. Arroz Con Leche – a sweet and creamy rice dish – is a dish that I love, but don’t make often enough in part because I often feel too pressed for time in the morning and in part because I know that if my guests don’t eat it all, I will finish off every last bite myself.  This morning, though, I decided that I could deal with both of those things and just when I was done cooking the rice, I noticed that the cloud cover had broken and the sky turned to sunshine.

Arroz Con Leche

(makes 8 side dish or 4 main dish servings)

1 3/4 c. to 2 1/4 c. water

1 stick good quality cinnamon

2 wide strips of orange zest about 2″ long

1/2 t. salt

1 c. long grain rice

4 c. whole milk

3/4 c. granulated white sugar

1/2 t. vanilla extract

1/2 c. mixed dried berries or currants

Cinnamon Sugar

(1) Place 1 3/4 c. water, cinnamon stick, orange zest and salt in a medium sauce pan. (It is good to use a pan with a glass lid so that you can keep an eye on the rice once it gets added.) Cover pan and bring water to a boil. Simmer for 5 minutes.

(2) Add rice to the pot and simmer, covered, until rice is tender and water has been absorbed, about 10 to 20 minutes. (The time will depend upon the heat of your stove and the type of rice you are using.) If the water is absorbed before the rice is tender, add a little more water as necessary.

(3) Once the rice is tender, stir in milk, sugar and vanilla extract. Cook rice and milk over medium to medium low heat, stirring frequently, until the milk has thickened just slightly, about 20 minutes. Do not let the milk boil.

(4) Once the milk has thickened slightly, remove the cinnamon stick and orange zest. Stir in dried fruit. Sprinkle with cinnamon sugar before serving. Serve warm.

Note: I tried many rice pudding recipes before I settled upon this one –  based on Rick Bayless’ recipe from Mexico One Plate at a Time (Scribner, New York, 2000) – as my favorite for breakfast. It goes nicely with fruits such as sliced bananas or diced mangoes.

Lemon Midori Margarita

Posted on by Laurie

As I write this post, I am taking a break from preparing for a wedding to be held at the B & B this evening. I have the flowers arranged and the wedding cake layers are in the oven. Hopefully that means that all is going well. If it weren’t the case that I still have a lot of work to do and that it isn’t even yet nine in the morning, I might be tempted to have a margarita because it is Cinco de Mayo … and really it feels much later in the day than it is. But I shall wait until the festivities tonight.  It is always so exciting to host a wedding!

This is a slightly unusual margarita, being made with lemon juice instead of lime and having a touch of Midori for color and for a little extra sweet-tart flavor.

Lemon Midori Margarita

(1) Fill a cocktail shaker with crushed ice. Add 2 oz. of a reposado tequila, 1 oz. Cointreau, 1 oz. fresh squeezed lemon juice, 1 oz. Midori. Shake vigorously for one full minute.

(2) Run a slice of lemon around the edge of a margarita glass or cocktail glass. Dip glass in kosher salt or margarita salt. Fill glass with ice.

(3) Strain margarita into glass. Garnish with a wedge of lemon. Enjoy!

Growing and Cooking with Herbs

Posted on by Laurie

The Portia Club from Wamego came over today for a tour of the house and garden and a discussion of growing and cooking with herbs. They are a very lovely group of women to chat with.

Here are  some of the things we talked about:

(1) Using herbs in the landscape versus growing them in pots. Some herbs such as Golden Oregano make wonderful groundcovers without being invasive. Some such as Sage are attractive accent plants when in bloom. Parsley is a good plant for butterfly gardens. Anything in the mint family, however, will have a tendency to take over the garden if not harvested on a regular basis and so should be grown in pots. The pots can be placed in the ground, though, if you want to hide the pots in the landscape. Many herbs are suitable for container gardens.  Basil, Parsley, and Cilantro come to mind for potted arrangements as well as some of the fancy Sage varieties.

(2) Herbs want sun. I’ve tried growing herbs in shade to part shade. I haven’t found any that are happy with those conditions. They don’t all like heat, however. Cilantro, for example, will go to seed as soon as it gets hot. So in hot areas, late afternoon shade will help extend its growing season. Others, such as Basil, are very intolerant of cold temperatures. So don’t put basil outside when temperatures might still dip into the 40’s. Grey leaved herbs such as Sage and Lavender are more drought resistant than green leafy herbs such as basil which will need regular watering when it is hot.

(3) Overwintering of herbs.  This year I left large pots of Rosemary, Oregano, and Spearmint outside over the winter. They came back fine. It was the first winter that I have had luck doing this.  Two things were different from other years. One, of course, was that we had a milder winter – it was still definitely a winter with freezing temperatures, though. The other difference was that I had the herbs in large pots so I think that they had enough soil to give the roots a bit of insulation. Some people have luck bringing their herbs inside for the winter. Expect the herbs to go through a period of adjustment and make sure that they have enough sun if you are going to try this.

(4) Cooking with fresh herbs. When cooking with fresh herbs, the thing to remember is that they are fresh. Their fresh flavor is what you want to come across. I like to use them in cold sauces and dips – added right before serving. Their fresh flavor can also be harnessed by using them in compound butters – in a food processor blend softened butter and herbs with citrus zest, citrus juice and/or spices. Wrap tightly in plastic wrap and refrigerate. If using herbs in a cooked sauce, add them right at the end of cooking to get the best flavor.

(5) Other ways to capture flavor. The flavor of herbs can also be preserved by using them to flavor simple syrups and vinegars. (See my post, The Underrated Chive.) Simple syrup is made by heating sugar and water (either equal parts or twice as much sugar as water) until the sugar is dissolved. Herbs, such as spearmint or lemon balm, can be added during the cooking and allowed to sit in the syrup for about 20 to 30 minutes after removing from heat. They should then be strained out before the syrup is bottled. Simple syrups can be used to flavor drinks such as iced tea or cocktails or to flavor desserts. Flavored vinegars can be added to salad dressings and sauces.

(6) Drying herbs. Generally herbs should be harvested before blooming – unless it is the blooms that you are harvesting –  and before the weather starts to turn cool. The real key to drying herbs, though, is to dry them quickly so that they don’t rot before they are dried out. Herbs such as Rosemary, with a lower moisture content can be suspended in small bunches in an airy, dry space out of direct sunlight. For herbs with a higher moisture content, such as Parsley, the method with which I have had the best luck is spreading the cleaned leaves out on a large baking sheet and placing them in the oven using just the pilot light or the lowest heat until the moisture has evaporated. Then I transfer them to a zip top freezer bag and freeze. Some herbs such as chervil, however, just don’t dry well.

Happy gardening! Happy cooking!

Top photo: Sage, Rosemary & Oregano

Middle photo: Golden Oregano by Day Lilies

Bottom photo: Potted Herbs (Sage, Thyme, Oregano, Thai Basil, Tarragon)

Counting Down to Cinco de Mayo: Shrimp Tacos

Posted on by Laurie

Tacos don’t have to be just ground beef and shredded lettuce. There are so many yummy fillings that can go in a taco to make a casual yet delicious meal.  On a gorgeous evening, we love to sit outside and eat shrimp tacos … while drinking margaritas, of course!

Shrimp Tacos

1/2 c. cooked fresh corn kernels

1/2 c. chopped cherry tomatoes

1/3 c. diced orange bell pepper (or other sweet pepper)

1/4 jalapeno pepper, diced

1 T. fresh lime juice

1 T. olive oil

1 lb. raw shrimp, cleaned and shelled

1 clove garlic, minced

1/4 t. ground cumin

1/4 t. ground chipotle

8 fresh corn tortillas

shredded cheese.

(1) Toss together corn, tomatoes, orange bell pepper, jalapeno pepper (optional), and lime juice. Salt and pepper to taste. Set aside.

(2) Preheat a large skillet over medium heat. Add olive oil, shrimp, garlic, cumin and chipotle. Cook, stirring occasionally, just until the shrimp are about two-thirds cooked. Add reserved corn mixture to the skillet. Stir to combine ingredients. Continue cooking until shrimp are fully cooked.

(3) While shrimp finish cooking, warm tortillas. When shrimp are done, place two tortillas on each plate. Top with shrimp mixture then with shredded cheese. Serve right away.

Blackberry Mojito: A Festive Warm Weather Cocktail

Posted on by Laurie

If you are planning a warm weather party, you might be looking for a fun cocktail to serve. Blackberry Mojitos are a festive drink for Spring and Summer celebrations.

Blackberry Mojito (1 Serving)

(1) Muddle (i.e. crush together) several fresh mint leaves, 6 large blackberries, 1.5 T. of sugar in the bottom of a short cocktail shaker.

(2) Fill shaker with crushed iced. Add 2 oz. rum of your choice. (Lighter rum will yield a lighter drink color.) Squeeze the juice of one lime into shaker. Shake vigorously for 1 full minute to chill drink and melt ice.

(3) Run a slice of lime around the rim of a cocktail glass. Dip glass in sugar. Fill glass with ice cubes.

(4) Strain cocktail into glass. Garnish with a slice of lime and sprig of fresh mint. Serve right away. Have fun at your party!

Just Out of the Oven: Chocolate Chip Banana Muffins

Posted on by Laurie

My husband has a hard time starting his day without chocolate. So I make these muffins (or a variation thereof) pretty frequently!

Chocolate Chip Banana Muffins

Makes 10

2 c. all-purpose flour

1 c. granulated white sugar

1 T. baking powder

1/2 t. ground cinnamon

1/2 t. ground nutmeg

1/2 t. ground mace

1/2 t. ground ginger

1 c. mashed banana (about 2 lg.)

1/2 c. canola oil

2 lg. eggs

2 t. vanilla extract

1 1/4 chopped chocolate or chocolate chips

honey for glazing

1. Preheat oven to 400 degrees F. Spray 10 half-cup size ceramic ramekins* with baking spray. Set aside.

2. In a large bowl, whisk together dry ingredients (except chocolate). Set aside.

3. In a medium bowl, whisk together wet ingredients (except honey). Stir wet ingredients into dry ingredients until the dry ingredients have been absorbed. Stir in chocolate.

4. Scoop batter into prepared ramekins. Use the back of a spoon to shape the batter in each cup into a slight mound. Place ramekins on baking sheets and bake for about 20 minutes or until firm to the touch.

5. Remove baking sheets from oven and place on cooling racks. Immediately spoon honey over muffin tops.

* If you don’t have ramekins, use a standard 12 muffin baking pan.

Ahh … Risotto

Posted on by Laurie

Risotto is one of those dishes for which I think one really shouldn’t follow a recipe.  Just practice a few times until you learn how to make it the way that you like it. Then you know how to make risotto right. If you try to follow a recipe, you’ll have too much or too little liquid, your rice will be overcooked or undercooked, and it will be too dry or too rich.  So if you don’t already know how to make risotto, here’s what I recommend …

Start with:

Some olive oil

Some arborio rice

A little minced garlic and/or finely chopped white or yellow onion

A lot of vegetable or chicken stock, kept at a simmer

A little dry white wine

Some chopped veggies

Some chopped meat or fish, optional

Some fresh grated parmesan or parmiggiano reggiano cheese

Salt, preferably sea salt

Some fresh ground pepper

(1) Pour some olive oil into a large skillet … enough to almost cover the bottom in a thin layer. Preheat skillet over medium-high heat.

(2) Add some rice, enough to cover the bottom of the pan. Lightly cook the rice in the oil until it turns a pale golden color and almost translucent, shaking the pan occasionally.

(3) Add a little garlic and/or onion. Stir and quickly saute, then add a little of the vegetable or chicken stock … enough to cover the rice in a thin layer. Have a sip of wine.

(4) Simmer until the liquid is absorbed. Once it is absorbed, add a little more stock … again enough to cover the rice in a thin layer. Have another sip of wine … and so forth.

(4) Simmer until the liquid is absorbed. Add enough wine to cover the rice in a thin layer.

(5) Simmer until the wine is absorbed. Add a little more stock … again enough to cover the rice in a thin layer.

(6) Keep adding stock in small amounts, allowing it to completely absorb before the next addition, until the rice is almost cooked to desired consistency. The process up until this point takes about 30 or thirty-five minutes.

(7) Stir in veggies and/or meat or fish. (If the veggies/fish/meat is raw, add a little earlier than if it is already cooked.) Add a little more liquid. Simmer until absorbed.

(8) Continue until the rice has reached the desired consistency – soft, but not mushy – stir in a little butter and then parmesan cheese. The more butter and cheese, the creamier but less healthful the risotto. Salt and pepper to taste.  How much to add is a matter of personal taste.

(9) Garnish as desired. Serve with tossed green salad and Italian bread.

For the risotto that I made tonight, I used garlic, white bulb onions, and yellow bell peppers. Just before it was finished, I divided it into two pans. To the half that was to become my husband’s dinner, I added sliced chicken-pineapple-bacon sausage that I had cooked up while the rice was simmering. To my half, I added left over Scottish salmon from dinner last night. Once you know the basic technique of making risotto, anything is an option! Be creative and enjoy! Let me know if you have any questions … I’ll do my best to answer them.

The Underrated Chive

Posted on by Laurie

I enjoy growing herbs and edible flowers. Chives are wonderful to grow because both the greens and the blossoms are edible. My favorite use for snipped chives is mixed into plain Greek yogurt with a little salt and pepper for a veggie dip. I use the chopped blossoms in salads and omelets and whole blossoms for garnishes. I just made a bottle of herbed vinegar with whole chive blossoms, snipped chives, golden oregano leaves and a peeled clove of garlic.

To make vinegar wash herbs and shake well to dry. Add to a sterilized bottle. Top with white vinegar or a blend of white and rice wine vinegar. It is generally recommended that the vinegar be of 5% acidity.

Seal bottle with a cork or plastic cap. Store in a cool dark place for several weeks. The flowers will have a bleached appearance and the vinegar will have picked up color from the herbs. Strain vinegar before using. Use in salad dressings or sprinkle on vegetables.

Just out of the Oven: Bill’s Blondies

Posted on by Laurie

Getting ready for check-in, I just made a batch of Bill’s Blondies (honey-glazed, milk chocolate chip, cinnamon blondies). Boy do they smell good!

Bill’s Blondies

(from Confectionately Yours, p. 31)

1 c. all-purpose flour

1 t. ground cinnamon

1/2 t. salt

1/2 c. unsalted butter, melted

1 c. light brown sugar, firmly packed

1 lg. egg

1 t. vanilla extract

1 c. milk chocolate chips or 5 oz. chopped milk chocolate

about 3 T. honey

1. Preheat oven to 350 degrees F. Butter an 8″ square baking pan.

2. In a small bowl, whisk together flour, cinnamon and salt. Set aside.

3. Place the butter in a medium size bowl. Stir in the sugar. Beat with a mixer on medium speed for 1 minute. Beat in the egg and vanilla until the mixture is light and fluffy. (This takes several minutes. Do not underbeat.)

4. On lowest mixer speed, beat in the dry ingredients and then the chocolate.

5. Spread the batter evenly in the baking pan. Bake for about 24 to 26 minutes or until blondies start to pull back from the edge of the pan and the center feels almost firm to the touch.

6. As soon as you remove the pan from the oven, place it on a wire rack and then drizzle honey over the top of the blondies. Spread honey around evenly using the back of a spoon. cool and then cut into squares. If desired, chill before serving.

Bill's Blondies

Carob Brownies for Dogs

Posted on by Laurie

Abbey, Penny & Peachy approved!

1 c. brown rice flour

3/4 c. quick cooking rolled oats

3 T. toasted carob powder, sifted

1/2 c. creamy low sugar peanut butter (without artificial sweeteners)

2 lg. eggs

1 T. unsulphured blackstrap molasses, optional

about 1/2 c. cold water

(1) Preheat oven to 350 degrees F. Spray an 8″ square baking pan with vegetable oil. 

(2) Combine all of the ingredients, except the cold water, in a large bowl. Beat in enough water to form a soft but not wet batter.

(3) Press batter onto bottom of baking pan. Bake for around 15 minutes or until firm to the touch. Cool on a wire rack and then cut into squares. Place left-overs in zip top bag and freeze.

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