Gadget Must Haves For Foodies

Written Sunday, January 17th, 2010 by TrishB

A few months ago I wrote about my cookbook obsession. Well, that is not the only one.. Come into my kitchen, open my drawers, and you will see what I mean. GADGETS. Gadgets here, gadgets there, everywhere a gadget. My husband, a doctor, says it looks like an operating room. However, if I am going to cook, there are quite a few of these I can not live without. That being said, here are a few of my favorites.

Kitchen Aid Mixer – If you bake, you absolutely must save for and then splurge on this item. I couldn’t bake without it. My mother had hers for well over 20 years and will be the first to tell you that it is indestructible. It has fallen off her counter more times than she could count and it keeps on ticking.

Silpat Nonstick Baking liners – They are amazingly sturdy. Nothing sticks to them and they make clean up a breeze.

Kitchen Shears – They cut anything. Here a few things I use them for: cutting a whole chicken slicing a pizza, cutting tomatoes, twine and even parchment paper. It’s also a great tool for everything from snipping herbs to trimming a pie crust.

Immersion blender – It’s a food processor and blender all in one. If you love to make soup then this item is for you. No more mess as you attempt to pour a huge pot of ingredients into your bulky food processor. Just plug it in and turn it on. Easy to use and lightweight, it will blend things without muss or fuss in seconds.

Microplanes graters/zesters – Definitely the best grater and the only only one you need. It occupies virtually no drawer space, leaving that much more room your remaining gadgets. You can use this tool for so many things, from zesting a lemon to grating cheese, ginger or chocolate. Once you try this one I bet you’ll throw your others away.

Silicone Spatulas – How many times have you had to throw away your spatula because you accidentally used it in hot foods? A silicone spatula, while a little more expensive, can withstand heat up to about 500 degrees and will last a very long time. It will certainly outlast my cooking career.

Electric can opener – When I cook I like to move fast. Some people say that applies to all aspects of my life. So for me, I will try anything to help cut prep time in the kitchen. This is definitely an item that will help you speed things up.

Chef’s Knife – A must have in any kitchen. I use it for chopping, mincing or slicing.

Coffee Grinder – My grinder isn’t just for coffee. Actually, it has probably never even seen a coffee bean. I use it for grinding nuts or spices. Fast, easy, and small.

The ultimate cupcake

Written Sunday, January 3rd, 2010 by TrishB

100 people for New Year's Eve dinner. 18 house guests. 29 items (or more) on the menu. 3 days later and I am still exhausted. That's correct, I did not accidentally add a zero to the number 10. On New Year's Eve I had 100 people for dinner in my home. I awoke this morning realizing that amidst the craziness of the last week I had forgotten to write my Sunday HHM blog post. So today's will be short and sweet. Of the 29 plus items on my menu one of the favorites of both adults and kids were the cupcakes I baked.

If you are a cupcake connoisseur, and know New York City, then you know the Magnolia Bakery. Their cupcakes are sinfully delicious and ridiculously expensive. Thankfully, they have a cookbook. So whenever I make cupcakes I use their easy to follow recipes. I cannot state with absolute certainty that this is exactly how they make them, but I do know that cupcakes made from their recipes get rave reviews. I think next year cupcakes will be the only thing on my menu, and a little bubbly, of course.

CUPCAKES

- 1 1/2  cups self-rising flour

- 1 1/4 cups all purpose flour

- 1 cup (2 sticks) unsalted butter, softened

- 2 cups sugar

- 4 large eggs, at room temperature

- 1 cup milk

- 1 tsp vanilla

Preheat oven to 350 degrees.

Line two 12-cup muffin tins with cupcake papers.

In small bowl, combine the flours.  Set aside. In a large bowl, on medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes.  Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about three-quarters full.

Bake for 20-25 minutes or until a cake tester inserted in the center of the cupcake comes out clean. Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing. Ice with Vanilla Buttercream.

Vanilla Buttercream Icing (makes enough for about 2 dozen cupcakes):

1 cup (2 sticks) unsalted butter, softened

6-8 cups confectioners sugar

1/2 cup milk

2 tsp vanilla



Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes.

Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of a good spreading consistency. You may not need to add all of the sugar.

If desired, add a few drops of food coloring and mix thoroughly.  Use and store the icing at room temperature. Icing can be stored in an airtight container for up to 3 days.

Soup's On

Written Sunday, December 20th, 2009 by TrishB

Frigid conditions have gripped New York this week. Snowy too. Days are getting shorter and nights longer. Winter is here. So what am I thinking we should have for dinner? Soup. The ultimate in comfort food.

Nothing beats a steaming bowl of hot soup on a cold winter day. It’s also the cure for anything that ails you. Just ask my mother.

Serve soup with a warm piece of crusty bread and, voila, a complete meal. Another great thing about soup is that it’s even tastier the following day. My son loves to heat up a cup after a long day of school. It’s not only delicious but nutritious too. So here are a few of my favorites. These are easy recipes that fill your kitchen with wonderful aromas but more importantly are chock full of flavor, color and texture.

Baked Caramelized Onion Soup with Gruyere Croutons

2 tbs canola oil
9 Cups (approx 4 large) Vidalia or Spanish onions, thinly sliced
3 tsp sugar
3 cups chicken stock and 3 ½ cups beef stock or 6 ½ cups chicken stock
salt and pepper, to taste

Croutons

4 ½ inch thick slices of baguette
1 clove garlic, split
1 cup gruyere cheese, grated

1. Heat oil in a pot over medium high heat.
2. When hot, add the onions and mix well
3. Place wax paper over the onions to cover them (allowing the onions to sweat) and cover with a lid.
4. Cook slowly for about 30 minutes, stirring occasionally until they are very soft.
5. Remove the paper and stir in the sugar and cook until the onions take on a light brown color and are caramelized (approx 20 minutes). Watch carefully during this process and remove the pot from the heat frequently while you stir the edges into the mixture.
6. Add the stock.
7. Simmer covered for about 40 minutes, stirring occasionally. Add salt and pepper to taste.
8. Preheat oven to 250 degrees and bake the baguette slices until lightly toasted.
9. Remove the croutons and rub with garlic.
10. Place a crouton for each serving in a deep ovenproof bowl and ladle the hot soup over the croutons.
11. Divide the cheese into 4 equal portions and sprinkle each bowl and place under the broiler until the cheese is browned and sizzling.
12. Serve immediately.

Tortilla Soup

6 – 6” tortillas
6 Tbs olive oil
6-8 cloves garlic, finely chopped
2 cups onions, finely chopped
1 ½ tsp ground cumin
1 tsp coriander
½ tsp cayenne (optional)
1 tsp salt
1 28 oz can chopped tomatoes, drained
8 cups chicken stock
1 package frozen corn

1. Cut tortillas in ½” wide strips. Saute in 4 Tbs oil until lightly brown and crisp. Set aside on paper towel when done.
2. In a pot, heat the remaining olive oil. Brown garlic.
3. Add onions, cumin, coriander, and cayenne. Stir until soft.
4. Add salt, tomatoes, and 1/3 of tortilla strips.
5. Add broth and cook for 25 minutes.
6. Add corn. Cook 10 more minutes.
7. Serve with extra tortilla chips and condiments.

Condiments

Avocado or guacomole
Monterey jack cheese, shredded
Sour cream

What a gift

Written Sunday, December 6th, 2009 by TrishB

Just when you thought you had recovered from Thanksgiving you realize that the holidays are only weeks away.  While a wonderful time is spent with family and friends, holidays are often overshadowed by gift giving mayhem.

We live in a time of midnight sales, internet shopping, gift cards, and the latest and hottest presents. Homemade gifts are a thing of the distant past.  This year in particular has been tough for many.  Why not take a break from the commercialism that defines the holiday season.


Here are some of my favorite delicious items from HHM members that can be given as gifts. They are inexpensive to prepare and will almost certainly be met with joy by the recipient.

Try Amanda’s Peppermint Bark, ambyrd21‘s Chocolate Meringues, GuiltyKitchen’s Idle Hand Bars, Theresa111‘s Coconut Macaroons, Sarah’s Lemon Bars, Annacia’s Pecan Clusters, dollydoesdesserts Dolly does the Hello Dolly Bars, chilly’s Peanut Butter Bars, Lady Gourmet’s Rice Krispy Treats, Amanda’s Holiday Snowball Cookies, or KarenB’s Holiday Cheesecake Squares.  These are baked goods that can be wrapped in cellophane with a beautiful ribbon.

If you still have time after making our members mouth watering treats, try this simple recipe for chocolate bark.

Marshmallow Bark

1 lb. bittersweet or milk chocolate, chopped (can also combine the 2)

2 cups miniature marshmallows

1 1/2 cups pecan pieces, lightly toasted

Line a jelly roll pan with waxed or parchment paper. Melt the chocolate in a bowl set over a pan of hot water.  Stir frequently until chocolate is melted and smooth.  Remove from heat.



Stir in 1 1/2 cups of the marshmallows and 1 cup of the pecans.  Pour the mixture into the pan and spread with a spatula (about 1/2 inch thick). Sprinkle the remaining pecans and marshmallows over the top.  Press gently into the chocolate.


Refrigerate the bark until completely firm.  About 2 hours. Break or cut into chunks.  Store in an airtight container at room temperature for up to 1 day or in the fridge for up to two weeks.

All those leftovers

Written Sunday, November 29th, 2009 by TrishB

Thanksgiving's over but you wouldn't know it from looking in my refrigerator. Its overflowing with turkey, stuffing and cranberry sauce.

Two turkeys were cooked in my household this year. It was a battle between husband and wife. A turkey cook off so to speak between fried and maple glazed. He stood outside in the cold, fully covered in his protective garb while I stayed in the warmth and watched as he ordered around his father, my brother, our sons and even our neighbor. It took one cook to cook a roasted turkey and 6 to cook a fried. While the fried turkey was moist and tender I think mine won in looks and flavor.   Needless to say we made way too much. So whether or not your turkeys were fried or roasted,  here are a few recipes you can try using your leftovers.

Tortilla Soup

Condiments:

Leftover turkey
1 cup chicken broth
1 cup grated monterey jack.     cheese
1 ripe avocado, peeled, pitted, cut
into 1 inch pieces

For the soup:

1 packet tortilla strips
Vegetable spray
1/2 cup olive oil
6 garlic cloves, finely chopped
2 cups onion, finely chopped
1 1/2 tsps ground cumin
1 tsp ground coriander
1/2 tsp cayenne pepper
1 tsp salt
1 28 ounce can chopped tomatoes, drained
7 cups chicken broth

Shred turkey into bite size pieces. In a medium size saucepan, heat olive oil over medium heat. Brown garlic. Add onions, cumin, coriander, and cayenne and stir until soft. Add salt, tomatoes, and one third of the crispy tortilla strips. Add the chicken broth and cook for about 15 minutes more. Let cool, then puree the soup in batches in a blender.

Serve hot with the remaining crispy tortilla strips, the cheese, avocado, and turkey pieces.

Turkey Paninis

1/4 c dijon mustard
1/4 c mayonnaise
8 slices challah bread, about 1 inch thick
6 ounces sliced muenster cheese
12 ounces sliced turkey
Salt and pepper, to taste
2/3 cup cranberry sauce or relish

Mix mustard and mayo together in a small bowl. Spread about 1 tablespoon of mustard mixture on on one side of each piece.

Lay cheese on half of the bread slices, top with turkey, and season with salt and pepper. Spread the cranberry sauce on the remaining 4 slices of bread and close sandwiches, pressing each one together.

Heat panini machine or a cast-iron or heavy-bottomed skillet. Lay  sandwiches in skillet and put a weight or another frying pan to press down. Cook about 3 minutes and turn and cook for additional 3 minutes. Serve immediately.
Sent from my Verizon Wireless BlackBerry

ONLY FOUR DAYS LEFT...

Written Sunday, November 22nd, 2009 by TrishB

So, last week I wrote about beginning preparation for Thanksgiving 10 days in advance.   Unfortunately, I succumbed to the bad P - procrastination, despite best intentions.  The upside is that in doing so I inadvertently gave myself fodder for this weeks blog, preparing for Thanksgiving 4 days in advance.

With my new task in hand, I went to the supermarket today.  Checkout lines were 20 people deep. Baskets and carts were overflowing with canned goods, stuffing mixes, pie crusts, and turkeys.  My anxiety began to mount, I’m running out of time. Thankfully, a calm came over me as I took a deep breath and realized I’ve been here before and this is how to do it.

I hate doing this as I am very particular. Everything has to be just so, and I decide what just so is. I have no time for that luxury though so tonight I am emailing relatives asking them to pitch in, even if only to pick up some rolls.  This year I will make one less pie and have my sister in law make or buy one instead.  Yes, Amy, I’m talking about you.
Instead of making salad dressing from scratch I’m going to buy Good Seasons Italian salad dressing. It is a great off the shelf product. Follow the directions but be sure to use rice wine vinegar.  Add 1 tsp of sugar and 2 tsps of balsamic vinegar.  I promise you will just love this dressing.  I also like to add glazed nuts to my salads which I usually caramelize with brown sugar and vanilla.  Not this year.  Most supermarkets carry honey glazed pecans or walnuts.  Absolutely delicious and a great way to save time. Soup.  Most caterers, delis, supermarkets, or restaurants make butternut squash soup this time of year.  I plan on buying the soup and then making it my own by adding frozen corn and extra soup powder to taste as the corn tends to water down the soup. If you think you have time to make your own soup be sure you buy pre-cut butternut squash.  You don’t want to rush cutting a squash.  I have proven that to be a dangerous activity.

Don’t reach.

Those time consuming dishes that looked so tantalizing in their photos will be shelfed this year.  They will have to wait for another year when I “P & P” (plan and prepare). Instead, I plan to replace them with some of the recipes below.  These are tried and true, easy to do, and always get a rave review from friends and family.

Joan Hamburg's Ritz Cracker Stuffing

Joan Hamburg is a host on NY’s WOR radio. Her recipe is simple and tastes amazing.

Serves 8 to 10

1/2 cup vegetable oil or chicken fat

5 medium-large yellow onions (not Spanish),

cut in 1/4-inch dice (about 7 cups diced onion)

1 (1 pound) box (4 sleeves) Ritz crackers,

crumbled as per directions below

3 outside ribs celery, cut in 1/4-inch dice

(about 1 1/2 cups diced celery)

2 eggs

1/4 teaspoons freshly ground pepper

1 (14 ounce) can chicken broth (about 1 1/3 cups)

4 tablespoons butter (1/2 stick)

In a large skillet, over medium-high heat, warm the chicken fat or oil then fry the onions, stirring frequently, until they are very brown, at least 20 minutes. Turn the heat down to medium after the onions have wilted and become golden.

Meanwhile, crush the Ritz crackers in your hands so the largest pieces are no bigger than a nickel.

In a large mixing bowl, combine the browned onions, the crushed crackers, and the diced celery. Toss well.

In a small bowl, beat the eggs to mix well, then beat in the pepper and 1/2 cup of the chicken broth. Pour the mixture over the cracker mixture and mix very well again.

Pack stuffing into a 2-quart casserole or souffle dish – not too tightly.

Bake in a preheated 350 degree F oven for 1 1/2 hours.

If baking along with a turkey, baste three times, every 20 minutes, with turkey drippings and juices. If baking without a bird, melt the butter in the remaining chicken broth and baste with that mixture. When done, the top and edges should be very crispy.

Cauliflower Popcorn from Kosher by Design Entertains by Susie Fishbein

This is one of favorites.  Even my kids eat it. I like to cook the cauliflower longer than the recipe calls for.  It should be a rich, caramelized color, almost burnt looking in appearance.  If the cauliflower is still a redish orange hue, cook it longer.

2 heads cauliflower, cut head into medium sized florets and discard stems

1 teaspoon salt

2 tsp sugar

1/4 tsp onion powder

1/4 tsp garlic powder

1/2 tsp paprika

1/4 - 1/2 tsp tumeric

6 - 8 Tablespoons olive oil

1. Preheat oven to 450

2. Line a jelly roll pan or baking sheet with parchment paper

3. in a large bowl, combine the salt, sugar, spices and oil. Add cauliflower florets and toss to evenly coat.
4. Place in a single layer on the prepared sheet

Roast uncovered for 30-35 minutes until the largest piece can be pierced with a fork. If the tops are starting to get too brown, toss the cauliflower during the baking process. I usually cook for 45 to 50 minutes.  Just keep checking to make sure cauliflower doesn’t burn.

Pumpkin-Cranberry Muffins

Kosher by Design Short on Time by Susie Fishbein

These muffins are moist and delicious.  They are also quick and easy to bake.

3 cups bread flour or all purpose flour

3 cups sugar

1 1/2 tsps ground cinnamon

1/2 tsp baking powder

1 tsp baking soda

1 (15 ounce) can pumpkin (NOT pumpkin pie filling)

1 cup canola oil

3 large eggs

1/2 cup sweetened cranberries such as Craisins

shelled pumpkin seeds

Preheat oven to 350 degrees F. Line 3 (6-cup) muffin tins with muffin liners on a parchment lined cookie sheet. Set aside.

In the bowl of an electric stand mixer, mix flour, sugar, cinnamon, baking powder and baking soda.

Add the pumpkin, oil, eggs and cranberries. Mix on medium speed for 2 minutes.

Pour the batter into the prepared muffin tins. Each cup should be filled two-thirds of the way. Top each muffin with a few pumpkin seeds.

Bake, uncovered 40-45 minutes, or until a toothpick inserted into the center of one of the muffins comes out dry. Serve hot or at room temperature.

I’m also going to try a few recipes from our HHM members.  Sarah’s Pumpkin Bars and  Roasted Sweet Potatoes both look amazing.  I think they will be an excellent addition to my menu. I also think my family will flip over Bunny’s Autumn Pumpkin Cheese Ball submitted by theparishouse. I will keep you posted and let you know how it all turns out.

HAPPY THANKSGIVING!

TIME SAVING TIPS FOR THANKSGIVING

Written Sunday, November 15th, 2009 by TrishB

Thanksgiving is only 12 days away.  Are you hosting?  Before you know it, it will be a day prior and you’ll wonder where the time went and why, once again, you didn’t prepare in advance.  The next 24 hours will be insane! You’ll want to pull your hair out.

Okay, maybe you are not a procrastinator like me.  However, I have taken a solemn oath, this year will be different.  There will be a zen like peace and calm in my kitchen. Can you imagine actually relaxing on Thanksgiving?  And how, you may ask, will I accomplish this?

PLAN & PREPARE, the only 2 P’s I will have for Thanksgiving this year.
P is no longer for procrastination.

So, here they are...My time saving tips for this and all future years:

10 DAYS BEFORE: Finalize your menu.

-Make a shopping list.

-Make a list of all dishes to be prepared. Next to each write the amount of time required for preparation and note whether or not it can be made ahead of time.

-Soups such as butternut squash and corn can be made and frozen.

-Pies and baked goods such as cookies, cheesecake, apple, pecan, pumpkin or cherry pies also freeze well.

7 DAYS BEFORE:

-Inventory glassware, napkins, utensils, and plates. The last thing you want to do is  set the table and realize with stores closed that you don’t have enough of any of these items.

-Roast garlic in advance. Put in olive oil and store in fridge. You can never have too much roasted garlic.

5 DAYS PRIOR:

-Purchase non-perishables including snacks, canned goods, cranberry sauce (if you aren’t making your own).

-Buy all drinks such as soda and wine.

3 DAYS PRIOR:

-Buy turkey (store in coldest part of fridge - bottom, rear corner).

Remember, a frozen 12 lb turkey takes 3 days to thaw in the refrigerator. If larger, you will need to leave more time.

2 DAYS PRIOR:

-Set table.

-Make cranberry sauce if not purchased.

-Measure dry ingredients in advance. Store them in labeled containers or baggies.

-Make salad dressing.

1 DAY PRIOR:

-Purchase desserts if not baked by you.

-Make desserts that could not be frozen such as meringues.

-Precut your vegetables and store in baggies that contain a slightly moist paper towel.

-Cut fruit and store in containers.

-Prep turkey

THANKSGIVING AM

-Cook turkey (I prefer smaller turkeys. I would rather cook 2 if I have a large crowd.  I find them to be tastier and less dry).  Roast about 15 minutes per lb., 18 minutes per lb. (if stuffed.)

-Remove desserts from freezer. Warm them later in a 250 degree F oven.

-Cook fresh vegetables as close to meal time as possible.

-Bake stuffing.

And as my husband says (and his only Thanksgiving job other than TV remote control management), “make sure you have enough ice!”

A SIMPLE, DELICIOUS AND EASY ROAST TURKEY RECIPE

Crispy skin, moist meat.

Ingredients:

12 to 14 lb. turkey

4 sticks celery

2 large carrots

2 cups tomato juice

1 cup sherry

1 tbs paprika

2 tbs salt

1/4 tsp black pepper

4 cups water

Recipe:

Preheat oven to 350 degrees.

Stuff turkey with celery and carrots. Place turkey in a large, deep roasting pan.

Mix all other ingredients together and pour over turkey.

Place in oven and bake uncovered for 3 hours turning the turkey over completely every 30 minutes.

Baste occasionally.

Gravy - Remove fat from cooking liquid and serve separately.

HalfHour Meals features a number of terrific holiday cooking blogs and Thanksgiving recipes.   For more Thanksgiving Recipes do a search or click on the following link:  Cooking for Thanksgiving;  where you'll find a delicious looking  Pumpkin Pie Recipe & one for  Roasted Sweet Potatoes.  For those brave and creative souls who are looking have a Thanksgiving meal that is creative, spectacular, and out of the ordinary  Thanksgiving meal,  visit , TheGourmetConnection,  a HalfHourMeal member's blog where you'll find a a fabulous post called, "Thanksgiving with a Twist."

And please do share some of your Thanksgiving tips and tricks in the community area or in the comments below.

Enjoy! Happy Thanksgiving!

ITS TIME TO GIVE BACK...

Written Sunday, November 8th, 2009 by TrishB

As Thanksgiving approaches, my stress level reaches its annual high as I worry about my menu, the number and size of turkeys I have yet to cook, and whether or not everyone will fit comfortably around my dining room table. I share this day, as many Americans do, with loved ones in the comfort of my home. I fill myself with all the holiday delectables and spend the remainder of the day either pretending to watch football or chatting with family and friends.

I must confess that I am often guilty of losing sight of the underlying spirit of this holiday: giving thanks for all we have. I become consumed with the myriad of tasks and ultimately the celebration, overlooking the millions of less fortunate Americans unable to similarly celebrate. Their fears are unlike mine. Many worry whether or not they will even have a next meal. They are not strangers living on the other side of the world. They live in every community, their children attend school with mine. With Madoff, the stock market crash, the unraveling of U.S. financial institutions, and the failure of the auto industry, this country has witnessed unemployment and homelessness reach epic proportions.

With these things in mind, this Thanksgiving I am pledging to make a difference in the life of others less fortunate and honor the true meaning and spirit of this holiday.

My motto for this Thanksgiving: DONATE. PREPARE. DELIVER OR SERVE.

There are so many different ways to help. Here are just a few:

Volunteer in a local homeless shelter, soup kitchen or food bank.
Organize a food drive and donate the food to a soup kitchen.
Visit a local hospital and spend time with patients alone this holiday.
Visit a nursing home. Bring your kids and spend time with the elderly reading a book, taking a walk or playing a game.
Contact the Red Cross, Salvation Army or other non-profit organization in your area and ask how you might help.
Instead of bringing flowers or a gift to your Thanksgiving host, give a donation to your local food bank, soup kitchen or organization helping those in need. Check out Feedingamerica.org.
Thank our soldiers by sending them care packages through organizations such as TreatsForTroops.com.
Sign up for a Turkey trot or community run or walk that donates its proceeds to those in need.

Or join me, along with HHM and BlogCatalog.com as they unite to help the hungry with their BROWN BAG PROJECT. Bloggers will unite by using their blogs to inspire others to help those who need it most. During the week leading up to Thanksgiving, take some time away from your holiday preparation. Contact your church, synagogue, clubs or school and ask them to help you locate needy families in your community. Then pack up your brown bags with non-perishables such as stuffing mixes, boxed potatoes, macaroni and cheese, green beans, canned corn, cranberry sauces, coupons for a turkey and pumpkin pie. Fill the bags with practical items in addition to delicious goodies. Get your kids, neighbors and friends to help you hand deliver them to these families. Attach a card saying "from someone who cares about you." It’s not about getting credit for what you did, it’s about making one day special for someone in need. Take pictures of you and your helpers packing these bags. On November 21, 2009 join us on HHM for a community discussion, share your experiences, and post your photos. If you can't take time to PREPARE, PACK OR DELIVER, please consider making a donation to a local food bank or other non profit organization.

Remember, now is the time to start making a change. As Anne Frank said, "How wonderful it is that nobody need wait a single moment before starting to improve the world." Please join me!

HalfHourMeals, Chef Clive & Don Lemon all meet at BlogWorld Expo

Written Saturday, October 24th, 2009 by TrishB

Last weekend I attended Blog World Expo, in Las Vegas, Nevada. I left my husband and kids behind and off I went. I walked, no, I ran onto the plane. Five days of freedom!

Blog World Expo is a great event. Its mission is to promote the interactive digital media industry. The affiliated entities, Blog Catalog, BrooWaha, and of course Half Hour Meals, were together a main exhibitor at the event. You could not enter the exhibit hall without seeing their booth.

Half Hour Meals had its own counter where member, Clive Berkman, chef and cookbook author, demonstrated the preparation of different dishes during the two day event. Without a large stovetop he whipped up delicious meals in less than one half hour.

On Day 1 he presented shrimp and grits topped with artichoke and spinach. Outstanding!

On Day 2 he made strip steak topped with a mushroom sauce. Over the top!

For dessert, he prepared melt in your mouth chocolate truffles.

Visitors in the conference center, tempted by the mouth watering aromas, lined up to snatch a taste. He received rave reviews from those lucky enough to sample his wares. Even Don Lemon, CNN news anchor, stopped by sucked in by the bustle of the booth and its offerings. He interviewed Clive while videotaping him for an upcoming segment, and then returned for a second portion of the shrimp. You can check out Clive live from Blog World Expo on YouTube by clicking on the link in our Half Hour Meal Community Discussions. You can also learn more about Clive’s unique perspective on life and creative cooking on his blog, “Cooking With Clive”. You won't be disappointed.

Not only did visitors come by to fill their empty stomachs, they also stopped by to discuss Half Hour Meals. I met several professional chefs including a restaurant owner from Hawaii. I was also surprised and thrilled to meet HHM's very own Dawn Hall. Dawn is also a cookbook author and was recently featured by Anne Coleman on her Half Hour Meals blog.

Most of those I met, however, were people who rarely or never cooked. They claimed to be either too busy or frightened to do so because they never really learned how to prepare a meal. Once I took them on a tour of the site they quickly saw how posts from the Half Hour Meal community and its blog authors could inspire and teach them how to easily and quickly prepare a delicious meal. They loved the concept of having an interactive cooking site at their disposal on which they could pose questions, and get timely answers from an engaged community.

So, all in all, the event was a huge success. I took some photos I would like to share with you (violating the ultimate rule – what happens in Vegas stays in Vegas).

I hope you enjoy and maybe I can get to meet you there next year!

Easy Entertaining

Written Sunday, October 11th, 2009 by TrishB

A few weeks ago Jews around the world celebrated the religion’s holiest day of the year, Yom     Kippur.  During this holiday, celebrants pray in synagogue and fast for 24 hours to atone for sins committed that year. A dairy meal is traditional for “breaking” the fast. As a child, my family always hosted this meal.  It was a time spent with family and friends after the final religious service and completion of the fast.

Since then, I have married and had my own children.  The “break” fast meal has been handed off by  my mother to me and is now my responsibility.   This year we planned to host friends and family, 36  people confirmed the day prior to the holiday.  By “break fast” we picked up another 9 and we were  up to 45 people.

So why did I choose this event for my “half hour meals” blog post?  I can’t say I prepared the whole  meal in half an hour but many of the dishes can be. I have found the key to having successful meals  for large parties is to prepare a number of dishes, any one of which could be a family meal  prepared in 30 minutes or less.

I choose dishes that are easy to prepare, delicious, and can be frozen after preparation. I’ve  learned this lesson the hard way.

I used to spend the 24-48 hours prior to a party cooking with little or no sleep. Preparing for these  larger events over a longer period helps me maintain my sanity and has kept my husband from  divorcing me. Okay, I’m not 100% but I’m definitely better.

THE MENU

Bagels, white fish, tuna salad, smoked salmon, cream cheese and all the  trimmings...
Mushroom crepes
Asparagus crisp
Pineapple Noodle Kugel (pudding)
Creme brulee french toast - I never make enough of this!
Bulka -   a traditional South African pastry made for break fast.  Served warm  with butter they are similar to cinnamon buns but not as sweet.  Forget the  recipe..these are a two day process and certainly not a half hour meal.
Fried Tilapia with tartar sauce

DESSERT

Pecan Puffs
Shortbread cookies
Scones with jam and cream - find it in the bread and baked goods section of Half Hour Meals
Brownie Pops - these are my quick version of those amazing cake pops that  Bakerellas has made famous in the food blogging world)  I probably should have  stuck to her recipe because they didn’t come out like I would have liked but they  looked pretty...not perfectly round like I would have liked, but pretty enough for  the kids to dive in.
Chocolate chip cookies
Poached peaches
Almond tart
Coffee meringue with strawberries and whipped cream

So here are a few pictures from our most recent Yom Kippur “break” fast a some of the easy recipes that you can prepare in advance or last  minute till you learn the hard way...

ASPARAGUS CRISP

2 cans asparagus, drained

1/2 cup mayonnaise (can use low fat)

1 cup cheddar

1/2 tsp sugar

1/2-1 tsp lemon juice

plain potato chips

paprika

Preheat oven to 375 degrees F.

Grease a pyrex.  Place asparagus in a single layer in dish.  Mix mayo, cheddar, sugar and lemon juice (to taste).  Spread over  asparagus.  Sprinkle cheddar over asparagus and mayo mixture.  Sprinkle with paprika.

Bake for 25 minutes.

Mayo mixture can be prepared a day in advance.  Put all ingredients together morning of party and bake before guests arrive.

CREME BRULEE FRENCH TOAST

(the prep time is very fast but you do need to let it sit overnight)

1/2 cup butter

1 cup packed brown sugar

2 tablespoons corn syrup

6 (1 inch thick) slices French bread or 1 Challah bread cut into 1” slices

5 eggs

1 1/2 cups half-and-half cream

1 teaspoon vanilla extract

Spray a 9x13 inch baking dish with Pam.

Melt butter over medium heat.

Add brown sugar and corn syrup, stirring until sugar is dissolved and consistency is smooth.

Pour into baking dish.

Remove crusts from bread. Arrange in the baking dish in a single layer. You can squeeze the pieces in so they fit.

In a bowl, whisk together eggs, half and half,  and vanilla extract.

Pour over the bread.

Cover, and chill at least 8 hours, or overnight.

Preheat oven to 350 degrees F.

Remove the dish from the refrigerator, and bring to room temperature.

Bake uncovered 35 to 40 minutes in the preheated oven. The french toast should be puffed and lightly browned.

SWEET PINEAPPLE KUGEL

1 Packet medium egg noodles

3 eggs

1 pint cottage cheese

1 pint sour cream

1 tsp. vanilla

1 scant cup sugar

1 (8oz.) can crushed pineapple, well drained

Frosted flakes (or corn flakes)

Preheat oven to 350 degrees F.

Cook noodles 8-10 minutes.  Drain.  Place in a bowl.  Add butter and stir until melted.  Add remaining ingredients (except for frosted  flakes) one at a time. Stir after each ingredient is added.

Place in a 9 x 12 x 2 inch pyrex, sprayed with Pam.  Cover with crushed frosted flakes.

Bake 1 hour.

Can be prepared a day in advance and baked day of meal.

POACHED PEACHES

4-6 peaches

4 cups of water

2 cups sugar

1 tsp lemon juice

Make an x in each peach.  Pour boiling water over peaches for a few minutes.  Peel skin off peaches.  Bring water and sugar to a boil.  Turn down and simmer in a heavy saucepan. Stir to dissolve sugar.  Add peaches.  Cover and simmer for about 15-20 minutes, making  sure peaches don’t get too soft.  Remove peaches.  Add lemon juice to syrup.  Pour over peaches when cool. Refrigerate at least 3  hours.  Serve cold.

Can be made 3 days in advance.

PECAN PUFFS

1/4 lb. butter

2 tbs. sugar

1 tbs. vanilla

1 cup finely ground pecans or walnuts

1 cup flour

Confectioners sugar

Preheat oven to 300 degrees F.

Cream butter and sugar.  Add vanilla and pecans.  Add flour.  Roll the dough into small balls and place on greased baking sheet.  Place  in freezer for about half hour.

Bake in oven for approx. 40 minutes.  Roll while still warm in confectioners sugar.  When cool, roll again in confectioners sugar.

Can be stored frozen.

& Brownie Pops,  the kid's favorite...
of course