Turkey and Quinoa Florentine Bake

This is the first time I've used Quinoa. I wasn't able to find a family friendly recipe online anywhere, so I came up with one. We all liked it, and I look forward to other experiments with this "mother of all grains". It's a complete protein source and is rich in fiber. It's a good alternative to rice, white or brown.

Turkey and Quinoa Florentine Bake

1 Lb ground turkey
chopped onion
salt
Greek seasoning mix, optional

1 C. Quinoa, uncooked
2 C. Chicken Broth
1 C. Alfredo sauce
(see tip for homemade, my preference, or use pre-made)
1 C. frozen chopped spinach


In a large nonstick frying pan cook turkey with onion, seasoned with salt and seasoning until done. In a large bowl combine turkey with the rest of the ingredients. Pour into greased casserole dish (glass cake pan) and bake at 350 covered with foil for 35 minutes. Uncover and stir, bake uncovered an additional 15-20 minutes or until done (liquid is incorporated.)

*** to make Alfredo sauce: Over medium heat melt 2 TB butter in a saucepan, add 2 TB flour and cook for a minute. While whisking, slowly add 1/2 C. cream and 1/2 C. milk. Season with salt and pepper, and add 1 C. shredded Parmesan cheese until melted.

Peppermint Bread

This is an excellent recipe to make with kids. The boys and I made a batch today and even my two-year-old helped.

Preheat oven to 325°F. Spray a 10 inch fluted tube pan or 4 small (5.75 X 3 in) loaf pans) with cooking spray and set aside. Sift together in a large bowl and stir together well:

2 cups flour
2 teaspoons baking soda
6 tablespoons cocoa powder
1 tablespoon cornstarch
1 cup sugar
1/2 teaspoon salt

In a medium bowl, combine:

1 3/4 cup unsweetened applesauce
1/4 cup oil (we use light olive or canola)
1 tablespoon vanilla
1 tablespoon peppermint extract (we use the Organics brand--it does not contain alcohol and it gives just the right amount of mint flavor without being too strong)

Add the wet ingredients to the dry and stir just until combined. Pour batter (it will be thick) into the prepared pan(s) and bake at 325°F for 50-60 minutes (large pan) or 30-35 minutes (small loaves). Allow to cool 10 minutes on rack. Remove from pans; cool completely on rack. Delicious served warm, too. When cool, wrap in plastic wrap. These freeze very well!

Dinner Rolls

Photo by Emily Hale

Better than Rhodes, these rolls are from my Betty Crocker bread machine cookbook. The trick is not to add too much flour. I had to stop myself from adding a little more during the second knead but I'm so glad I didn't! They were perfect, and would be great for Thanksgiving. It was a sticky task forming the dough into balls, but I coated my hands in flour, again resisting the temptation to mix more flour into the dough. The rolls were very soft and almost spreading out from the ball-shape. Take-away: DON'T ADD TOO MUCH FLOUR!

These could be made without a bread machine; after kneading for ten minutes, let rise until double, about an hour. Then proceed to dividing and shaping.

Dinner Rolls

1 C water
2 TB butter, softened plus additional for top of rolls
1 egg, lightly beaten
3 1/4 C flour
1/4 C sugar
1 tsp salt
1 TB bread machine yeast, or quick active dry yeast

Add all ingredients in bread machine and set on dough cycle. Remove from pan when done and divide dough into 15 equal pieces (start with three big pieces, then five from each). Shape each piece into a ball and place on a greased cookie sheet. Cover and let rise until double, about half an hour. Dough is ready when indentation remains when touched.
Heat oven to 375, bake for 12 - 15 minutes or until golden brown. Brush tops with butter while still hot.

Caramel Apples

Last night I found myself craving a caramel apple but there was a problem - no caramels to unwrap and melt and no cream or evaporated milk for making homemade caramel. I did have a can of sweetened condensed milk, however, and so I ran downstairs to pick the brain of the Internet.
I found this recipe and tried it. It turned out quite well! The flavor is more robust than most caramel recipes I've tried and the consistency is perfect for covering an apple. Here it is:

Caramel Apples

1 cup butter
2 cups brown sugar, packed
1 cup light corn syrup
1 can sweetened condensed milk
2 tsp. vanilla extract
8-10 medium-sized apples, washed, dried, with sticks inserted (I was fresh out of popsicle sticks so I used chopsticks, as you can see from the picture!)

Over medium-high heat, stir together the butter, sugar, corn syrup, and condensed milk in a heavy sauce pan. Bring to a boil. Reduce heat and continue cooking about 30-40 minutes, stirring occasionally until the caramel darkens and thickens. It should reach the "firm ball" stage (240-250 degrees on a candy thermometer).

Remove from heat and stir in the vanilla extract. Dip apples into hot caramel.
Hint: In order to get as thick a caramel coating as possible, dip at an angle and rotate the apple in the caramel. Allow excess caramel to drip off. Then turn the apple right-side-up for a few seconds and let the caramel set up. Then you won't end up with a big puddle of caramel at the bottom of the apple.

Place on a buttered cookie sheet, wax paper, or foil until cool.

Peanut Brittle

Photo by Emily Hale

When we realized we accidentally bought UNSALTED roasted peanuts, we were disgusted and disappointed. Then Jon said, can't you make peanut brittle with those? YES! But my candy thermometer was broken. So I tried it without a thermometer and it ended up burning. Cleaning burned sugar is fun. After getting a new candy thermometer I tried this recipe again. It was delicious. It's got the right crunchiness without being too hard to bite, and the butter gives a rich toffee flavor.

Peanut Brittle

1 C sugar
1/2 C corn syrup
1/4 tsp salt
1/4 C water
1 C unsalted, dry roasted peanuts
2 Tb butter
1 tsp baking soda

Get all the ingredients measured and ready before you start. Have a greased cookie sheet or Silpat ready.
In a heavy saucepan (with candy thermometer in place), cook sugar, corn syrup, salt and water over medium heat, stirring occasionally until mixture reaches 300 degrees. Immediately remove from heat and stir in peanuts, butter, and baking soda. Pour onto prepared surface and spread out with forks or wooden spoon. Let cool (quick cool in freezer or fridge works well). Break into pieces.

Dragon Tongue Beans

This isn't a recipe, but I had so much fun planting, harvesting and eating these beans that I wanted to share it. The wonderfully colored purple beans turn green when cooked. Everyone enjoyed this heirloom variety of green beans.

Strawberry Pie

Jon was reminiscing about the old Hale Bakery's strawberry pie. Jon and I had just gotten engaged when the Hale Bakery closed, so I didn't get to experience the place. But I hear a lot about it. Like the hamburger buns that were made for Hires, the loaves of bread that can't be replaced by any found in stores, and the fresh strawberry pie.
I made this for Jon, and he said it wasn't quite the same as the Hale version. We still really liked it and it was easy to make. So I'm keeping this recipe. I'd like to try it with other fresh fruits sometime, like peaches or raspberries.

Fresh Strawberry Pie

• 1 (9 inch) pie crust, baked
• 1 quart fresh strawberries
• 3/4 cup white sugar
• 3 tablespoons cornstarch
• 1/2 cup water

1. Arrange 2/3 of strawberries in baked pastry shell. Mash remaining berries and combine with sugar, water, and corn starch in a medium saucepan. Place saucepan over medium heat and bring to a boil, stirring frequently. Reduce heat and simmer mixture until thickened, a couple minutes, stirring constantly. Pour mixture over berries in pastry shell. Chill for several hours before serving.
   
2. Serve each slice of pie with a dollop of whipped cream.