Valentines Day = Chocolate

Chocolate is the favorite flavor, after vanilla, for those of us in the Western hemisphere. This ancient food is now the first flavor choice of over half of American adults. If you gave or received a food or gift of chocolate this week for Valentine's Day, you're among the many who make Valentine's Day the second largest candy holiday, after Halloween!
The chocolate of choice for our Valentine's dinner here on the ranch (too far/expensive/busy/etc to go out to eat!) was Chocolate Molten Cake. This has become a popular recipe, appearing in several magazines. I tried it after it was a clear favorite on a cruise we were on a few years ago. Its surprising how easy it is to make!

Molten Chocolate Cake

4 oz. semi-sweet baking chocolate

½ cup (1 stick) butter

1 tbsp. red wine

1 tsp. vanilla extract

1 cup confectioners’ sugar

2 eggs

1 egg yolk

6 tbsp. flour

¼ tsp. cinnamon (Saigon)

¼ tsp. ground ginger

1/8 tsp. ground cloves

Microwave chocolate and butter in large microwavable bowl on high for 1 minute or until butter is melted. Stir with wire whisk until chocolate is completely melted, Stir in wine, vanilla and sugar until well blended. Stir in eggs and yolk. Stir in flour and spices. Pour batter evenly into 4 (6 oz) buttered custard cups or soufflé dishes. Place on baking sheet.

Bake in preheated 425 degree oven 13 – 15 minutes or until sides are firm but centers are soft. Let stand 1 minute. Carefully loosen edges with knife. Invert onto serving plates. Sprinkle with additional confectioners’ sugar. Serve immediately. Makes 4 servings.

Here are two of the finished cakes. The one on the left was unmolded but lost it's heart shape. We served the cakes with vanilla ice cream - just like on a cruise ship!

Here are some tips on ingredients and preparation:

* Semi-sweet baking chocolate and bittersweet baking chocolate can be used interchangeably in most recipes. Baking chocolate is made from "chocolate liquor" which is the liquid produced when roasted cacao beans are crushed and ground. No alcohol is involved, 'liquor' means liquid. To make baking chocolate, sugar, vanilla, lecithin, and cocoa butter are added to the chocolate liquor. 

* Butter - most people agree that butter is more flavorful than margarine, and I try to use the product that is recommended by the original recipe. For baking, the best flavor comes from unsalted butter. 

* Spices - store your spices in a cool, dry place (not above the stove or sink). Date the new ones and toss the older ones. We in the U.S. have been used to cassia cinnamon which is grown in Indonesia, but Saigon or Vietnamese cinnamon has become very popular. It has a stronger, bolder taste without seeming harsh. 

* Eggs - Use large eggs unless a recipe calls for another size. This increases the richness and moistness of the product. In this cake, whisk the eggs and egg yolk until thick and lemon colored to add air and volume to the product. 

* Confectioners' sugar is powdered sugar. It is very fine sugar. We used to need to sift before measuring but this isn't usually done now, just 'fluff' and measure lightly. 

* Wine - I didn't have wine so I used ginger ale. That worked fine, so feel free to substitute a light soft drink instead of wine. 

and a Warm Dessert

I like to end the meal with dessert! Many of us do, but that's what we often have to leave off if we're watching calories. So my solution is to make it a fruit dessert. In the summer we enjoy fresh fruit and yogurt, but in the winter a warm dessert is more tasty and comforting. We enjoy fruit cobblers and I've found an easy cobbler-like recipe called "Rhubarb Dump Cake". I've adapted it to use with other fruits and other flavors of gelatin (Jello). Also, I find that a half recipe in a 9x9-inch pan is a better size for us and that makes about 9 reasonable sized servings. Use kitchen scales to weigh the cake mix and dry Jello and save the other half for another dessert later.
The Rhubarb with strawberry Jello is good. I've also made it with raspberries and blackberries mixed together and raspberry Jello. The latest one I made was peaches with peach Jello. I use frozen fruit and the Jello thickens the juice so it isn't runny. Other adaptations I make are to reduce the amount of sugar and butter and use the original amount of fruit in the halved recipe. We like it warm, topped with a dollop of low-fat vanilla yogurt. So, with a healthier version, you can enjoy dessert to end the meal.   Remember, adults should have 1 1/2 - 2 cups of fruit each day - Focus on Fruit!
Here's the original recipe:

Rhubarb Dump Cake

1 lb. fresh (or frozen) rhubarb fruit, chopped (about 4 cups)

½ cup sugar

1 package (3 oz) strawberry gelatin

1 package (2-layer size) white or yellow cake mix

1 cup water

1/3 cup butter, melted

Heat oven to 350 degrees. Place rhubarb in 13x9-inch greased baking dish; sprinkle with sugar and dry gelatin mix.

Beat cake mix, water and butter with whisk until well blended. Pour over rhubarb; spread to completely cover rhubarb.

Bake 45 minutes or until golden brow. Serve warm with whipped topping. 

A Hotdish for A Cold Day

Winter has settled in and I often think February is the longest month of the year, regardless of what the calendar says! We've been lucky this year with a milder than usual winter, but this week's temps of 11-20 degrees have me looking for meals that make us feel warn and cozy

Casseroles are favorites for convenience and taste, as well as fitting the need of an easy hot dish. If you've seen "Church Basement Ladies" you know that a "Hotdish" to those in Minnesota and the upper midwest is what "casserole" is to the rest of us. Its a language custom, like whether you call the evening meal "supper" or "dinner". A Hotdish, or casserole, is a baked dish with a mixture that usually contains a starch, a meat or other protein, and a canned or frozen vegetable. Often it is mixed together with a canned soup. It is cooked and served hot in the same dish.

Here's a favorite recipe of mine that I designed after using a convenience mix from an entrepreneur friend who was selling a popular line of cooking mixes. This uses ingredients that I usually have around and it quick to put together.

Corn bread Casserole

1 ½ pound ground beef

1 envelope taco seasoning

corn bread mix (7 oz. box)

2 eggs

1 cup milk

1 ½ cup shredded cheddar cheese

1 can cream style corn

1 can green chilies

Brown ground beef with taco seasoning. Combine cornbread mix, eggs, and milk. Stir until well blended and smooth. Add seasoned beef, 1 cup cheese, corn and chilies. Stir to combine well. Put in 9” x 13” greased pan. Bake at 350 degrees for 45 minutes. Sprinkle with remaining cheese. Return to the oven for 5 minutes. 

Happy Birthday Kansas!

Sunday, January 29, is Kansas' birthday - 151 years this year. There have been many celebrations across the state in the last year to recognize the rich history of our state, but I think one of the most special things is the pride many Kansans have for their state. When you think of food - as I like to do - Kansas is an important place to be. Many foods originate in the rich Kansas agriculture, or have connections with Kansas.
At least 90% of the land area of Kansas (47 million acres) is devoted to agriculture production. Kansas ranks first in the nation for the number of commercial cattle processed, many of them starting on the cow-calf ranches here in Greenwood County. Kansas is know as the Wheat State, harvesting approximately 10 million bushels each year.
Some fun food facts also find their way into history lessons. Pizza Hut begin in Kansas - in 1958. At one time it was illegal to serve ice cream with cherry pie. Graham crackers were invented by Rev. Sylvester Graham of Kansas who thought people should eat more whole wheat flour products.
So in celebrations of Kansas Day - I made Sunflower Seed cookies...

Banana Sunflower Seed Cookies

Ingredients:

1 ½ cups all-purpose flour

1 teaspoon baking soda

2 very ripe medium bananas peeled and mashed

½ cup butter, at room temperature

½ cup granulated white sugar

½ cup shelled sunflower seeds

½ cup miniature chocolate chips

Whisk together flour and baking soda in a small bowl. Set aside. In a large bowl, beat bananas, butter, and sugar on medium speed until thoroughly combined. Add flour mixture half at a time, beating to incorporate. Fold in sunflower seeds and chocolate chips. Refrigerate cookie dough for 45 minutes to 1 hour. (this helps keep the cookies from spreading too much) Drop dough in 1 tablespoon-size scoops on parchment lined cookie sheets. Bake in preheated oven at 350 degrees.

Coffee Break Time

Today is National Coffee Break Day - are you surprised?? I didn't know there was a Coffee Break Day until recently, and I certainly like Coffee Breaks, whenever the time. When I was working we had special birthday coffee breaks with a couple of other offices and it was a good time to remember friends, catch up on local news, and enjoy the treats that go with coffee breaks. (Since today is also my birthday, I'm remembering those coffee breaks with fond thoughts!)
Coffee is one of those substances that you distinctly like or don't like. And, it is also one that we've swung from one extreme to the other with health beliefs. The current studies seem to show that coffee is actually good for us, health-wise, a happy note for us coffee drinkers. A physician from the Harvard School of Public Health says that coffee drinkers, compared to those non-coffee drinkers are: less likely to have type 2 diabetes, Parkinson's disease, and dementia. And that they have fewer cases of certain cancers, heart rhythm problems and strokes. The research is qualified by the fact that there also may be other health factors of the coffee drinkers which contributed to these results, not necessarily a cause and effect relationship. But they do say that some of the research is based on several studies and seems pretty sound, especially those connected with type 2 diabetes. That's good news for those of us,  who in America drink an average of 416 cups a year!

Coffee is good, but even better with a sweet treat to go with it, especially for a special occasion, such as a birthday! Here's a favorite coffee cake recipe that our family enjoys. Rhubarb coffee cake (love that frozen fruit from the Church order).

Rhubarb Coffee Cake

½ cup butter, softened

½ cup packed brown sugar

¼ cup sugar

1 egg

1 tsp. vanilla extract

2 cups (blended all purpose & whole wheat) flour

1 tsp. baking powder

½ tsp. baking soda

¼ tsp. salt

¼ tsp. ground cinnamon

1 cup buttermilk

2 cups diced fresh or frozen rhubarb

            (if using frozen rhubarb, measure rhubarb wile still frozen, then thaw completely. Drain in colander, but do not press liquid out.)

TOPPING:

¼ cup packed brown sugar

1 ½ tsp. ground cinnamon

½ cup chopped pecans

In a mixing bow, cream butter and sugars. Add egg and vanilla; beat until fluffy. Combine flours, baking powder baking soda, salt and cinnamon; add to creamed mixture alternately with buttermilk, mixing well after each addition. Stir in rhubarb. Pour into a greased 13-in. x 9-in x 2-in. baking dish.

Combine the topping ingredients; sprinkle evenly over batter. Bake at 350 degrees for 35 minutes or until a toothpick inserted near the center comes out clean. Serve warm or at room temperature.

Yield: 12 – 16 servings. 

Perfect Porridge

Did you know January is National Oatmeal Month? Now that the weather is really winter, a warm breakfast tastes especially good. If you're one of those who rebells at the thought of oatmeal, remembering the hot lumpy glob your mom placed in front of you before a wintery school day (like my husband), it's time to rethink oatmeal. This isn't your mother's oatmeal!
Oatmeal offers a tasty warm breakfast that's healthy for you. With New Year's Resolutions fresh in mind, this is a meal that will help lose weight, lower LDL (the "bad") cholesterol, reduce the risk of certain cancers, and perhaps even help reduce blood pressure. It contains both soluble and insoluble fiber, and many important vitamins, minerals, and antioxidants - think protein, B vitamins, folate, calcium, and iron. Besides being healthy, oatmeal is hearty and affordable.

There are many forms of Oatmeal available now - rolled, quick, thick cut, Irish steel cut, and instant. Oats are processed into rolled oats by first removing the outer husk or hull, yielding "groats." The groats are then cleaned, steamed, toasted, steamed again to soften them, and finally, rolled. Rolled oats that are not cut into smaller pieces are termed "old fashioned". Steel cut oats are cut into two or three pieces with steel cutters without being rolled.  Groats that are cut into a couple of pieces before being steamed and rolled are "quick oats". "Instant" oatmeal is steamed yet again and sweeteners, flavors and other ingredients may be added. The less processed though, the better the oatmeal is for you.

My favorite is steel cut oatmeal. The problem is - it takes about 30 minutes to prepare. But I've found a solution that makes breakfast quick on most mornings. Follow the directions on the package for 4 servings. Using milk instead of water makes the oatmeal more nutritious and tasty. Then divide the oatmeal into serving bowls (I find that 4 servings usually makes 5 bowls for me). Sprinkle with brown sugar, craisins, and sliced almonds. Cover with plastic wrap and stack bowls in the refrigerator. A quick microwave reheating with a little more milk makes a quick and warm bowl of breakfast. You can also prepare the larger batch in the oven, with a setting of 325 degrees for about 1 hour or longer. I did try this once, and found it will need a much larger baking dish than you would think. Cleaning the oven wasn't worth it for me!

Besides eating oatmeal for breakfast, oatmeal is good to add to many other foods. Substitute oatmeal for rice in stir-frys, gumbo, casseroles. Use in place of breadcrumbs in meatballs and meatloaf. Make oatmeal crusted chicken, tilapia, eggplant. And of course, oatmeal cookies or granola are always a favorite!
So, celebrate Oatmeal Month with a healthy breakfast! Besides all the health benefits and taste, oatmeal can be versatile in other parts of your life. Oatmeal baths are commonly used for poison ivy, insect bites, diaper rash, sunburn or dry skin. You can buy oatmeal bath products or make your own by grinding oatmeal into a fine powder and adding it to your bath. So many uses for a little grain!

Bowled Over

Friday was the day. Friends were invited. Powercat decorations were out. The new TV was ready. Purple napkins and plates were on the table. Brownies were baked and soup in the slow cooker.
We were ready for an evening of fun, food, friends and football! It was all great - except the football. The K-State Cotton Bowl game was a disappointment.

We still had fun, enjoying the visiting and eating. I served Cheeseburger Soup - a recipe from K-State Research and Extension's Walk Kansas program. It also works well as at a real tailgate, as my friend Sharolyn demonstrated when she first developed the recipe for the program. Here's the recipe, one of my favorites. Other healthy recipes from the Walk Kansa program are on the website: http://www.walkkansas.org/  Look under the "Healthy Eating for Life" link.

Lighter Cheeseburger Soup
Makes 8 servings
Ingredients:
1 lb. ground beef
3/4  cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes 
3 cups chicken broth
3 cups diced peeled potatoes
2  tablespoons margarine (low-fat)
3  tablespoons all-purpose flour
6 oz. processed American cheese, cubed 
1 1/2  cups skim milk
3/4 teaspoon salt
1/2 teaspoon pepper
  1/4 cup sour cream


1. In a 3-quart saucepan, brown beef; rinse and drain, then set beef aside.
2. In same saucepan, saute onion, carrots, celery, basil and parsley in 1/2 cup chicken broth until vegetables are tender, about 10 minutes.
3. Add the remaining broth, potatoes and beef; bring to a boil. Reduce heat, cover and simmer for 10-12 minutes or until potatoes are tender.
4. Meanwhile, in a small skillet, melt margarine. Add flour and milk; cook and stir for 3-5 minutes or until bubbly. Add flour mixture to soup and bring to a boil, then reduce heat to low.
5. Add cheese, salt and pepper, cooking until cheese melts.
6. Remove from heat and stir in sour cream.

You can reduce the fat in cooked ground beef by rinsing and draining. A simple rinsing process will reduce the fat content of cooked ground beef crumbles by as much as 50 percent. 


Regardless of the outcome of the Cotton Bowl, it was a good football year. GO CATS!