A goal accomplished; a Pumpkin Pie baked in tribute

365—the number of days in a year . . . also, the number of today’s blog post. At the outset of my writing The Newfangled Country Gardener, I set a personal goal—to write a year’s worth of blogs. A year doesn’t seem as though it would be too arduous of a commitment, I reasoned. Most anyone could purpose to keep a promise to one’s self for a year.

At that time I didn’t actually reckon that I was talking about blog-post days, not calendar days. To hatch up 365 separate blogs really has taken more than 18 months, since I haven’t posted on weekends. I began my blog on May 16, 2010, in conjunction with the release of my second cookbook, Way Back in the Country Garden, to help me promote the book’s premise—that cooking the garden-fresh way is best. I have thoroughly enjoyed trying scads of new recipes—some from my cookbook and many others from a variety of reliable sources—and reporting on them as I heartily recommended them to readers.

With today’s blog numbering 365, I am pleased to report that I have accomplished what I set out to do—even if the time frame has been slightly more elongated than I figured at first. With today’s post I no longer will be making daily entries five days a week—although I’ll never cease my yen for cooking healthy, fresh foods and trying out new recipes. After today I’ll post again frequently but without the necessity of the daily component attached. Hubby no will longer have to rise before each weekday dawn to read my blog drafts to catch potential typos, nor will he have to make daily, last-minute dashes to the grocery to fill in some missing ingredient for me.

I plan to compile all my blog posts into a book—with a recipe for each day of the year. In the near future be on the lookout for this. Please tell your non-blog-reading friends about it, too.

In thinking of the best recipe for blog number #365, I decided on a dish that would pay tribute to Hubby and his tremendous support role in making this daily blog possible. Pumpkin Pie is his all-time favorite food. He lives not for Thanksgiving Day but the day after, in which he can dine on a leftover slice of Pumpkin Pie for breakfast. I felt sure that no one would do Pumpkin Pie better than the queen of domesticity, Martha Stewart, so here is her recipe from www.marthastewart.com. My hero and the hero of this blog—Hubby himself—is shown holding the just-prepared prize in his hands—and dreaming of the Morning-After!

Pumpkin Pie

2 large eggs (or 1/2 cup egg substitute)

3/4 cup packed light-brown sugar

1/2 teaspoon vanilla extract

1/2 teaspoon salt (or salt substitute)

2 teaspoons pumpkin-pie spice

1 (15-ounce) can solid-pack pumpkin, or 1 3/4 cups pumpkin puree

1 cup half-and-half

1 basic pie crust (I used Easy Pie Crust from my first cookbook, Way Back in the Country)

In a large bowl whisk together eggs, brown sugar, vanilla, salt, pumpkin-pie spice, and pumpkin. Whisk in half-and-half. Prepare pie crust according to your favorite recipe. Preheat oven to 350 degrees. Line dough with aluminum foil. Fold foil over rim of pie pan. Fill foil-covered crust (on top of the foil) with dried beans or pie weights; bake until crust is firm, about 20 minutes. Carefully remove foil and beans. Cool crust completely before you fill. Pour mixture into cooled pie crust. Bake until set, about 1 hour. Cool on rack at room temperature for about 1 hour; then refrigerate to cool completely. Serves 8. (A tip from Martha: When refrigerating pie, cover the surface first with a paper towel and then plastic wrap. The towel absorbs moisture and keeps the surface free of droplets. It tried this; it works!)

Festive Spiced Pears a divine idea for Thanksgiving side

Although today’s feature, Spiced Pears, resembles the recipe in Friday’s blog, it’s definitely not the same. This dish was so amazing and was such a great idea for a Thanksgiving side, I just had to include it even though it, at first glance, looks as though it might be a re-run of that marvelous Cranberry Orange Relish from last week.

Spiced Pears was included in my Taste of Home Thanksgiving recipe cards in which I’ve found all sorts of treasures. The description (by recipe contributor Ruby Williams) stated that this was a change of pace from the typical Thanksgiving sides and that it was easy to fix and looked festive on the table.

It consists of six pears, two oranges, and a can of whole berry cranberry sauce. I had a bag of fresh cranberries on hand, however, so I boiled them until they were soft and measured 14 ounces of them in a cup (same amount as in a can of cranberry sauce). So everything in my recipe was fresh.

The sliced, cooked pears taste absolutely wonderful aswirl in the cooked cranberries and oranges. Added spices give the mixture a nice perk-up. Hubby wouldn’t get near these Spiced Pears at first because he thought they contained strawberries, his nemesis, but when I assured him of the contents, he waded in for a bite . . . and then more and more. And our little grandmunchkin, while he was staying with us over the weekend, went nuts over this dish, so if you’re looking for a Thanksgiving dish that will appeal to the kiddos and all other ages as well at your table, look no further!

Spiced Pears

1 (14-ounce) can whole berry cranberry sauce (or fresh cranberries

cooked to measure 14 ounces)

1/3 cup sugar (or sugar substitute)

1 tablespoon lemon juice

1/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

6 medium pears, peeled and sliced

2 medium navel oranges, peeled and sectioned

In a large saucepan combine the cranberry sauce, sugar, lemon juice, cinnamon, and ginger. Bring to a boil over medium heat. Stir in pears and oranges; simmer, uncovered, for 15-20 minutes or until pears are tender.

This simple, beautiful Cranberry-Orange Relish has star quality

My fall recipe binder contained this note alongside Cranberry-Orange Relish: “Star of the 2010 Thanksgiving table”. Now, when you think about it, that’s quite a compliment. Consider the competition: pecan pie, turkey, dressing, scrumptious casseroles. A small little dish of relish trumps these other glories of the holiday? Amazing.

However, Cranberry-Orange Relish is not just any relish. Fresh whole cranberries mixed with orange juice, orange sections (could be from fresh oranges such as the ones that grow in our son’s back yard or from canned Mandarin orange segments), and crystallized ginger make a tasty combination. Chilled to let the flavors co-mingle and then served in my mother’s pretty glass dish—I do remember it being a divine little number. Enough inspiration to make Cranberry-Orange Relish again for this year.

Clipped from the pages of a Family Circle magazine of bygone days (no date of publication remained on my well-worn clipping), this relish is crazy-easy and requires no tedious chopping. Let the cranberries, sugar, and orange juice boil on the stovetop for about 5 minutes, until the sauce thickens and most of the berries pop open. Stir in the orange segments and it’s ready to chill until serving time. Star quality!

Cranberry-Orange Relish

1 (12-ounce) bag fresh whole cranberries (can also use frozen)

1 cup sugar (or sugar substitute)

1/2 cup orange juice

2 tablespoons chopped crystallized ginger (buy this in the spice section of your grocery)

1 (15-ounce) can Mandarin oranges or 1 3/4 cups chopped fresh orange segments, drained

In a medium saucepan combine cranberries, orange juice, sugar, and ginger; mix well. Bring to a boil over medium-high heat. Boil, uncovered, 5 minutes, or until mixture has thickened and most berries have popped. Remove from heat; stir in oranges. Transfer to bowl. Place plastic wrap directly on surface of relish; refrigerate until chilled. Makes 3 cups (1/4 cup per serving).

Mint-to-Be Frothy Hot Cocoa a homemade, soothing ticket to dreamland

Hubby was insistent. Why hadn’t I blogged about the splendid hot cocoa mix that he brews each evening for our nighttime wind-down regimen? After all, it utilizes mint leaves as a key element for its flavor—and as we all know, the mint plant (irrepressibly) springs from the garden. Doesn’t this blog honor foods that are garden-fresh?

I bowed my head in shame. After all Hubby does to aid and abet this column—after-dark trips to the garden to bring in a homegrown item, emergency dashes to the grocery for a last-minute ingredient, hosts of kitchen clean-ups with all my dirty pots and pans scattered about—the least I could do was to blog about the homemade, stovetop cocoa mix that he has perfected through night after night of experimentation.

So here it is: Hubby’s Mint-to-Be Frothy Hot Cocoa, certainly the best from-scratch cocoa mix you’ll ever sip—so good, in fact, that it was a part of our nighttime routine all summer long, even on those broiling, ridiculous evenings when the thermometer still read 100-degrees at bedtime. On with the hot cocoa, regardless!

Of course now we are learning about chocolate’s health benefits—and that the natural flavanol antioxidants contained within cocoa contribute to cardiovascular health. A soothing cup of milk before bedtime also is said to be sleep-inducing, because it contains tryptophan, the same chemical found in turkey—just as with the after-Thanksgiving-dinner sleepiness that seems to descend. The calcium in milk is thought to have better chance of getting into the bones and muscles while you rest, so bedtime is prime time for ingesting it.

Besides those attributes, the sweet sip of hot cocoa (the mix recipe is adjusted with lighter options, as you’ll see) at the end of the day is just plain soothing and aids in our mellowing out to put the day’s cares aside. The mint from our garden spikes it with freshness—the same as peppermint candy does in those expensive, gourmet coffee-shop brews might but without the calories and sugar.

We are big believers in our nightly Mint-to-Be Frothy Hot Cocoa. Thanks to Hubby for reminding me to be evangelical about it and to spread the word in this blog so readers can have more replenishing z-z-z-z’s as well.

Hubby’s Mint-to-Be Frothy Hot Cocoa

1/2 cup sugar (we use sugar substitute)

1/3 cup cocoa

1 1/2 teaspoons cinnamon

4 cups milk (we use skim)

4 teaspoons vanilla

20 mini-marshmallows

4 mint springs

(dash of sugar-free whipped topping, if desired)

In airtight container mix sugar, cocoa, and cinnamon. In small saucepan on stove heat milk over medium-high heat. Stir constantly. When milk is warm stir in cocoa mix. Stir until cocoa mix is dissolved and chocolate drink reaches desired temperature. Stir briskly with a wire whisk to make the liquid froth up a bit. In the bottom of each cup place 1 teaspoon vanilla, 5 mini-marshmallows, and 2 leaves from the mint sprig. Allow drink to steep for a few minutes until it cools a little and the mint leaves flavor the drink. Remove the mint leaves or let them remain, according to your preference. (This recipe makes enough for four cups of hot cocoa. Hubby and I make up the powdered drink and divide it in half so that it lasts for two nights. The second night, all we have to do is to warm up the milk and do the add-ins to the cups.)

The perfect taste combination for this season—Cranberry-Pecan Corn Muffins

I thought they looked so cute and Thanksgiving-y, I just had to whip up a batch. A combination of cranberries, pecans, and cornbread—who could beat that when looking for a little bite of Thanksgiving in one mini-muffin?

1. My recipe for Cranberry-Pecan Corn Muffins found in my Taste of Home book of Thanksgiving recipe cards actually called for making these in a regular-sized muffin tin, but I always like to have something mini among my Thanksgiving bread offerings, so I adjusted the cooking time accordingly. I followed the regular recipe, but my mini-version of the muffins tested done at about 12 minutes instead of the recommended 18-20 minutes for the regular size.

A wonderful tip accompanied this recipe, which calls for 1/4 cup honey. It suggests that when honey is needed to be measured for baking, first to oil the measuring cup, which then causes the measured honey to slide out easily without the gooey scraping that sometimes accompanies the process. This worked well for me. I was happy not to have to clean up the messy cup.

The recipe also states that Cranberry-Pecan Corn Muffins have the perfect taste combination for this time of year. I totally agree. Little bits of cranberry and tiny pecan morsels peek through the crown of the golden muffins. I can’t wait to serve these on the big holiday–now just a week and a day away!

Cranberry-Pecan Corn Muffins

1 3/4 cups yellow cornmeal

3/4 cup all-purpose flour

1 1/4 teaspoons baking soda

1/2 teaspoon salt (or salt substitute)

1 1/2 cups (12 ounces) fat-free plain yogurt

1 egg (or 1/4 cup egg substitute)

1/4 cup canola oil

1/4 cup honey

1/2 cup dried cranberries

1/4 cup chopped pecans

In a large bowl combine the cornmeal, flour, baking soda and salt. In another bowl combine the yogurt, egg, oil, and honey. Stir moist ingredients into dry ingredients just until moistened. Fold in cranberries and pecans. Coat muffin cups with cooking spray; fill three-fourths full with batter. Bake at 375 degrees for 18-20 minutes or until a toothpick inserted near the center emerges clean. Cool for 5 minutes before you remove muffins from pans to wire racks. Serve warm. Makes about 1 dozen. (If trying the mini-muffin route, the recipe makes about 32 mini-muffins.)

"Tastes like Thanksgiving!" No better compliment for Chicken Squash Casserole

Back to that fabulous new cookbook from Calvary Baptist Church in Little Rock. Still prowling through it I encountered a squash casserole that was different than any I’d ever seen (and I’ve been around the block a few times where squash casseroles are concerned.)

As its basic elements, this casserole combined squash, cornbread stuffing, and cubed chicken (new to me in a squash casserole). I already had in my possession a box of cornbread stuffing and a container of the chicken. With a brief trip (I should say, with Hubby’s brief trip) to the grocery produce section for a little fresh squash, I was in business.

Other than the small amount of time necessary for slicing the squash and chopping the small onion, this was an amazingly easy prep. Stir-ins of cream of chicken soup, sour cream, and seasonings completed the assemblage. I couldn’t resist sprinkling a little Cheddar cheese on top. I mean, to me, a squash casserole just doesn’t look right if it isn’t crowned with a smattering of orange. Only about 1/4 to 1/2 cup of cheese was all I added, but the effect was achieved.

“This tastes like Thanksgiving!” Hubby gushed when I plunked some Chicken Squash Casserole on a plate and set it before him last night. Genius! That’s the general idea. After all, ’tis the season. Another winner from Calvary Culinary Creations (and from this recipe’s contributor, Adrian Self).

Chicken Squash Casserole

2 pounds yellow squash, sliced

1 box cornbread stuffing mix

1 (10.5-ounce) can cream of chicken soup

8 ounces sour cream (I used fat-free)

1 small onion, chopped

2 cups cooked and cubed chicken

salt (or salt substitute) and pepper to taste

Preheat oven to 350 degrees. In a large saucepan cover squash and onion with water. Bring to a boil. Reduce heat to medium; cook until squash is tender. Drain. Stir in salt, pepper, soup, stuffing mix, chicken, and sour cream. Pour squash mixture into greased 2 1/2-quart casserole dish. Bake for 35 minutes. Serves 6.

One was not enough of this colorful Vegetable Pie

In an earlier blog I mentioned how very much I love to explore new cookbooks and to search out recipes that would be appropriate for The Newfangled Country Gardener. My friend Kay knew this and for my recent birthday generously sent along Calvary Culinary Creations, a collection of recipes by her church, Calvary Baptist Church in Little Rock, AR.

Now, as many people know, no greater source for good cookin’ exists than getting hold of a church cookbook. Some years back I cooked my way through a cookbook produced by Birchman Baptist Church in Fort Worth. I left almost no recipe untried in my quest to prepare each and every suggestion in that album.

In this recent one from the Little Rock church I’ve already been through and dog-eared (or put sticky notes beside) numerous suggestions, including some I intend to hop right onto for Thanksgiving week. Those that don’t get cooked for this holiday or Christmas for sure will go on a wish list for the new year.

The first that caught my eye was Vegetable Pie, made with baking mix and reminiscent of the baking-mix-underscored crustless pies that have been popular in the past. I liked this one because it gave me an opportunity to tuck in some veggies that have been lingering in the vegetable bin of my refrigerator. Besides the chopped fresh broccoli the recipe mentions, I also added about 1/2 cup chopped carrots and used chopped red pepper instead of green. (I steamed my veggies in the microwave instead of cooking them in boiling water as the recipe states.) These substitutions made for a very colorful end-product.

My subs didn’t end there. I didn’t have enough Cheddar cheese for one cup, so I added bits of shredded Mozzarella and Swiss to the Cheddar I did have on hand. In fact, Hubby recently asked me, “Isn’t the theme of your blog the fact that you don’t need to avoid cooking a recipe just because you don’t have all the ingredients on hand?” Well, sorta. I have become far more adventuresome where subbing what’s available is concerned. I don’t see that mixing the cheeses hurt this recipe one bit.

Long story short, we loved this version of Vegetable Pie (thanks to Calvary’s Jan Harrendorf, who submitted it). We dined on it all weekend and found it to be both nourishing and soothing. I’ve already made an extra pie and put it away in the freezer for meals during rat-race December. Making just one simply wasn’t enough.

Vegetable Pie

2 cups chopped broccoli, fresh or frozen

1/2 cup chopped onion

1/2 cup chopped green pepper

1 cup shredded cheddar cheese

1 1/2 cups milk (I used skim)

3/4 cup baking mix (I used lowfat Bisquick)

3 eggs (I used 3/4 cup egg substitute)

1 teaspoon salt (I used salt substitute)

1/4 teaspoon pepper

Heat oven to 400 degrees. Grease 10-inch pie pan. (I found that using a large-enough pie pan was absolutely crucial so the mix won’t spill over into the oven and will stay contained in the pie pan.) Cook broccoli in boiling water for 5 minutes. Drain. Mix broccoli, cheese, onions, and pepper in pie plate. Beat remaining ingredients until smooth. Pour over vegetables. Bake 35 minutes until golden brown. Leftovers may be re-heated.

Hold on to your tastebuds to make way for the pie of the century—Blackberry-Apple with White Cheddar Cheese Crust

I had mentioned that my second birthday goal, besides making yesterday’s veggie casserole, was to bake myself a birthday pie. I’m pleased to report that that was accomplished in fine fashion and that it was a colossal success. I don’t think I’ve ever had such an amazing dessert. The photo of Blackberry-Apple Pie with White Cheddar Cheese Crust drew me in when I first saw it in the Thanksgiving issue of Southern Living. I don’t know how the one SL baked as its “model” could have tasted any better.

This called for six apples (a combination of Granny Smith and Braeburn) and 2 cups of blueberries (the recipe said frozen could be used, but Kroger had some packages of fresh ones, so I went for fresh all the way). The apples were cooked until tender and the blackberries stirred in before they were added to the crust.

Now for the awesome crust! I’ve never blended anything into a piecrust mixture except the traditional water, butter or shortening, and flour. But this called for 1 1/2 cups shredded white Cheddar cheese to be part of the mixture. I know lots of folks love big slices of cheddar atop apples pies (I remember seeing this on pies in cafeteria lines), but I never considered actually making the cheese a part of the pie itself. How would this work?

The cheese is added after the butter is cut into the flour mixture so that it resembles small peas. After the cheese, water is drizzled onto the mixture until the dough can stick together to form a ball. Shaping the mixture into two flat disks, wrapping it in plastic wrap, and allowing it to chill (from 2 to 24 hours) is essential. By that point (I think I waited 6 hours) the dough is firm. It never stuck to the rolling pin or to the pastry board a single time during the rolling-out process. Lattice strips are cut from the second crust and woven over the top of the fruit. Again the pastry strips, cut from the chilled dough, were easy to work with and didn’t fall apart during the weaving process.

After having been brushed with a beaten egg, the crust is prone to brown speedily. The recipe directs that after 45 minutes, you cover it loosely with foil and bake a remaining 25. I had to cover mine before 45 minutes; I actually covered the edges with aluminum strips after about 10 minutes of baking because they were an over-browning disaster waiting to happen. After 75 minutes of baking the pie’s insides were bubbly; the outside, having been protected, was golden.

After Hubby and I returned from our promised birthday run both ways over the Two-Mile Bridge (over Lake Ray Hubbard), our daughter had arrived at our house to bring a balloon and birthday greetings, so we considered that to be our occasion to dig into the waiting pie. It became my birthday lunch. (I don’t suggest having pie for lunch every day, but on one’s birthday, living a little is surely sanctioned!) Absolutely stunning! The fruit combo of apples and blackberries and the from-scratch cheesy crust was a once-in-a-lifetime treat. On a birthday, Thanksgiving, or anytime table, Blackberry-Apple Pie is a memorable winner.

Blackberry-Apple Pie

3 pounds Granny Smith apples

3 pounds Braeburn apples

1 1/2 cups sugar (or sugar substitute)

1/2 cup all-purpose flour

1/2 cup butter

1 (12-ounce) package frozen blackberries (I used 2 cups fresh blackberries)

1 tablespoon all-purpose flour

Peel apples and cut into 1/2-inch-thick wedges; toss with sugar and 1/2 cup flour. Melt butter in a large skillet over medium-high heat; add apple mixture and sauté 15 to 20 minutes or until apples are tender. Remove from heat. Cool completely (about 1 hour). Toss blackberries with 1 tablespoon flour and stir into apple mixture. Use immediately.

White Cheddar-Cheese Crust

2 1/2 cups all-purpose flour

1 teaspoon salt (or salt substitute)

3/4 cup (1 1/2 sticks) cold butter, cut into pieces

1 1/2 cups (6-ounces) shredded white Cheddar cheese

1/2 to 3/4 cup ice water

1 large egg (or 1/4 cup egg substitute), lightly beaten

1 Tablespoon sparkling sugar

In a large bowl stir together flour and salt. Using a pastry blender cut butter into flour mixture until mixture resembles small peas. Stir in cheese. Drizzle 1/2 cup ice water over flour mixture. Stir with a fork until dry ingredients are moistened and dough is crumbly but forms a ball when pressed together. Add more ice water, 1 tablespoon at a time, if necessary, up to 1/4 cup. Divide dough in half. Place each half on a large piece of plastic wrap. Shape each dough half into a flat disk. Wrap each disk in plastic wrap; chill 2 to 24 hours. Preheat oven to 400 degrees. Place 1 dough disk on a lightly floured surface; sprinkle dough lightly with flour. Roll dough to about 1/4-inch thickness. Starting at 1 edge of dough, wrap dough around rolling pin. Place rolling pin over a 9-inch pie plate; unroll dough over pie plate. Press dough into pie plate; trim off excess crust along edges. Spoon Blackberry-Apple Pie Filling into crust. Mound filling slightly in center. Roll remaining dough disk to about 1/4-inch thickness on a lightly floured surface. Cut dough into 9 (1-inch-wide) strips. Arrange strips in a lattice design over filing; gently press ends of strips into bottom crust; crimp edge of crust. Brush lattice with egg; sprinkle with sugar. Place on baking sheet. Bake at 400 degrees on lower-oven rack 45 to 50 minutes. Cover loosely with foil to prevent excess browning. Bake 25 more minutes or until juices are thick and bubbly. Cool on a wire rack for 2 hours. Makes 8 to 10 servings.

Birthday party in one casserole dish—thankful for this veggie lasagna . . . and another year of life

It’s my birthday and I can cook what I want to. That’s my maxim on this day as I celebrate another year of life. Hubby asked what kind of birthday celebration I wanted. I replied that this was no big milestone year—just thankfulness for being able to rejoice in another year lived.

But I did specify these three things: that we would get up and run the Two-Mile Bridge (over Lake Ray Hubbard) as we had on his 65th, months back (we’ll do this as soon as I get this blog posted) and that I would make myself a birthday casserole and a birthday pie. Seems like a fairly easy wish-list to achieve.

The birthday casserole I spotted was for Zucchini-and-Spinach Lasagna. The recipe appeared in the August 2011 issue of Southern Living magazine and was featured as being one way to use farmers' market finds, which were plentiful during the summer.

I love any kind of lasagna but hate all the fuss. Compared to preparing the meat-and-tomato sauce traditional version, this was a snap. To make lasagna you'll always have to contend with the layers and with stirring up the various elements in separate pans, so you’ll always have some degree of complex cleanup. But the wonderful, healthy ingredients that blend together so delightfully represent a reward for all that.

Even though today’s the official day, Hubby and I sneaked in a few bites of Zucchini-and-Spinach Lasagna last night. After all, how can I post something about this dish on my blog if I don’t first sample it?

Ahhh—smooth, well-blended, flavorful, filling, nutritious. Loved this menu item! Truly a birthday party in one casserole dish! A happy birthday present indeed.

Zucchini-and-Spinach Lasagna

1 (8-ounce) container whipped chive-and-onion cream cheese

1 (15-ounce) container ricotta cheese

1/3 cup chopped fresh basil

1 teaspoon salt

5 medium zucchini, thinly sliced (about 2 1/2 pounds)

2 tablespoons olive oil

1 (10-ounce) package fresh spinach

2 garlic cloves, pressed

6 lasagna noodles, cooked according to package instructions (the recipe specified no-boil lasagna noodles, but I subbed the regular variety I had on hand)

1 (7-ounce)package shredded mozzarella cheese

Garnish: fresh basil leaves

Preheat oven to 425 degrees. Stir together first 4 ingredients in a bowl. Sauté zucchini in hot oil in a large skillet over medium-high heat 3 to 4 minutes or until lightly browned. Add spinach; gently toss until wilted. Add garlic; cook 1 minute. Spoon one-third of vegetables into a lightly greased, 9-inch square baking dish; top with 2 cooked and drained noodles and one-third of the ricotta mixture. Repeat twice. Sprinkle with mozzarella. Bake, covered with aluminum foil that you have lightly sprayed with cooking spray to keep it from sticking to lasagna, at 425 degrees for 25 to 30 minutes or until bubbly and noodles are tender. Uncover and bake 5 to 10 minutes or until golden. Let stand 10 minutes. Garnish, if desired. Makes 4 servings.

Everybody’s happy with this new take on fish and pasta with fresh tomatoes and lemon

“We just haven’t had much fish lately,” Hubby intoned. He’s a great guinea pig and cheerfully tries all my oddball food ideas, but occasionally the basic meat-and-potatoes guy that he is (or in this case, fish-and-potatoes) surfaces.

I had clipped a recipe for Crispy Oven-Baked Tilapia with Lemon-Tomato Fettuccine for the next time I wanted some new ways with fish. It appeared in Southern Living’s (9-2011 issue) Quick-Fix Suppers feature. A reader had asked for some inspirations for her family’s Italian night; she stated that she was tired of the “same old spaghetti”. The recipe to which I was attracted was one of two of the magazine’s suggestions for her.

For me this wasn’t exactly a “quick-fix”. The magazine stated that “hands-on” time was 33 minutes. But I didn’t have panko (Japanese breadcrumbs) and had to make my own crumbs by pulsing leftover wheat-bread slices in the blender. I also decided to add a couple of fresh, chopped tomatoes besides the can of petite-diced tomatoes the recipe specified. Hubby hadn’t been able to round up spinach fettuccine when he went to the store, so I subbed with some basic spaghetti I needed to use up. Prep-time minutes, for me, probably were closer to 45.

However, the meal, once on the table, was wonderful and truly did represent a new way with fish. I thought adding the fresh tomatoes significantly added to the flavor of this entree. Definitely not the “same-old, same-old”. Hubby got his wish for fish; I scratched my perpetual itch for cooking up something different. Everybody was happy.

Crispy Oven-Baked Tilapia with Lemon-Tomato Fettuccine

2 lemons

1 cup panko (Japanese breadcrumbs)

1 teaspoon paprika

4 (4-ounce) tilapia fillets

2 teaspoons salt (or salt substitute), divided

6 tablespoons butter, melted

1 (16-ounce) package spinach fettucini (I subbed spaghetti)

2 tablespoons butter

1 cup chopped sweet onion

4 garlic cloves, pressed

1 (14.5-ounce) can petite-diced tomatoes (I used the no-salt variety and added 2 chopped, fresh tomatoes)

2 tablespoons drained capers

1/4 cup crumbled feta cheese

1/4 cup chopped fresh basil

Preheat oven to 425 degrees. Grate zest from lemons to equal 4 teaspoons. Cut lemons in half; squeeze juice from lemons into a measuring cup to equal 2 tablespoons. In a shallow dish combine panko, paprika, and 2 teaspoons lemon zest. Sprinkle fish with 1 teaspoon salt (or salt substitute). Dip fish in 1/4 cup melted butter; dredge in panko mixture. Press panko to adhere. Place fish on a lightly greased rack in an aluminum foil-lined boiler pan. Drizzle remaining 2 tablespoons melted butter over fish. Bake 20 to 25 minutes or until fish flakes with a fork. Meanwhile prepare pasta according to package directions. Melt 2 tablespoons butter in a large skillet over medium heat; add onion and sauté 5 to 6 minutes or until golden. Add garlic and cook 1 minute. Add tomatoes and cook 5 to 6 minutes or until tomato mixture begins to thicken. Stir in 2 tablespoons lemon juice, 2 tablespoons capers, and remaining 2 teaspoons lemon zest and 1 teaspoon salt. Cook 2 to 3 minutes, Remove from heat and toss with hot pasta, feta cheese, and basil. Serve with fish. Makes 4 servings.

Pumpkin Pie Chocolate Chip Muffins promise some wonderful feasting on Thanksgiving week

If anything can top a muffin with pumpkin in it, it’s a muffin with pumpkin and chocolate chips in it.

I so wanted something with this flavor combo, I went a-surfin’ it. My Internet search turned up Pumpkin Pie Chocolate Chip Muffins at www.bbonline.com, the website of prized recipes from bed-and-breakfast inns throughout the country. This recipe apparently is legendary at Justin Trails Bed and Breakfast Resort in Sparta, WI. Must be a fab place.

The commentary accompanying the muffin recipe states that this recipe calls for half the usual amount of pumpkin and requires only 1 cup, or 8 ounces, of pumpkin. It says that most pumpkin muffins include an entire 16-ounce can of canned pumpkin, which makes them too heavy. I’ll have to say that these were some of the lightest pumpkin muffins I’ve ever tasted—like biting into air with the occasional chocolate morsel interspersed. The occasional chocolate morsel is what gives them the wow! factor, of course. (I used fresh pumpkin instead of canned but used only 1 cup, or 8 ounces, as the recipe states.)

After a few nibbles to test, Hubby and I (very reluctantly) tucked these away into our Thanksgiving-week freezer supply, as we have been with most baked goods recently. Putting away anything with a chocolate chip inside it is a struggle, but it’s for a good cause—feasting on that week of feasts and thankfulness!

Pumpkin Pie Chocolate Chip Muffins

2 cups brown sugar

1 cup canola oil

4 eggs (or 1 cup egg substitute)

1 cup pumpkin (fresh or canned)

2 cups chocolate chips

1 1/2 cups plain yogurt (I didn't have plain, so I used nonfat vanilla yogurt)

1/2 cup crystallized ginger

2 teaspoons grated orange peel

3 1/2 cups flour

2 teaspoons soda

1 tablespoon baking powder

1 teaspoon salt

1 teaspoon nutmeg

1 tablespoon cinnamon

1 tablespoon ginger, ground

1/4 teaspoon cloves

Cream brown sugar and oil. Add eggs and beat. Stir in pumpkin, chocolate chips, yogurt, and crystallized ginger. Measure dry ingredients together and mix. Add 1/3 of the dry ingredients to the liquids; gently stir. Add 1/3 more dry ingredients. Gently stir until blended. Add remaining dry ingredients; stir just until moist. Use an ice-cream scoop to scoop batter into paper-lined, medium-sized muffin tins. Bake at 375 degrees for 17 minutes. Makes 2 1/2 dozen muffins.

Cheering on a lively, healthy carrot dip good for tailgating or any time

Three cheers for the Baylor Bears, who won our college’s homecoming game this past weekend. And three cheers for Carrot Dip; since last year’s homecoming, I’d saved the recipe in my file to make for this year’s tailgate party. In the middle of a weekend of fast-food and not-always-healthy eating it gave us a reason to bring out the veggies for digging into a tasty and healthy dip.

I shredded enough fresh carrots to make 1 1/2 cups and also chopped green onions to make 1/3 cup. All this was folded into a mixture of fat-fee sour cream, low-fat mayo, and low-fat cream cheese (I use Neufchatel). Seasonings included lower-sodium soy sauce, prepared horseradish, salt, and pepper.

Dippers were zucchini sticks, red Bell pepper strips, fresh carrot chips, and three varieties of chips. The recipe (courtesy www.bhg.com) called for using an electric mixer to make the mixture smooth (before you fold in shredded carrots and green onions), but mine turned out plenty smooth just by beating it with a wooden spoon. (This also saved having to clean up the beaters for the electric mixer). The recipe advised chilling the dip in a covered container for from 4 to 24 hours and not to prepare further ahead than this, or the dip would become too thin. I stuck within the 24-hour limit; everything was just fine, but I can see how very much beyond this might affect consistency.

We feasted and fested and lavished in our annual weekend with family and friends at our alma mater. Carrot Dip helped make things wonderful.

Carrot Dip

1/2 of an 8-ounce carton sour cream

1/2 of an 8-ounce package cream cheese, softened

1/4 cup mayonnaise or salad dressing

2 teaspoons soy sauce (I used the lower-sodium variety)

1 1/2 teaspoons prepared horseradish (optional)

1/4 teaspoon salt (or salt substitute)

1/4 teaspoon ground black pepper

1 1/2 cups finely shredded carrots

1/3 cup chopped green onions

dippers such as flatbreads, crackers, tortilla chips, celery sticks, sweet pepper strips, jicama sticks, and/or zucchini sticks

In a medium mixing bowl beat together sour cream, cream cheese, mayonnaise, soy sauce, horseradish (if using), salt, and pepper. Use an electric mixer and beat until smooth. Stir in shredded carrots and green onions until combined. Cover and chill for 4 to 24 hours (do not prepare further ahead than this, or the dip will become too thin). Keep the dip chilled while you are transporting it. Stir dip before you serve with dippers. Makes about 2 cups dip (approximately 10 servings).

Bold, colorful, healthy—we hit the "Like" button a bunch on this unusual chili

This was some of the most incredible chili I’ve ever tasted—and it was absolutely brimming with healthy ingredients.

Tomatoes, zucchini, squash, corn, and two varieties of beans rose to the surface in this bold-flavored mixture—Big-Batch Veggie Chili. It was spiced up with chili seasoning mix for a South-of-the-Border flavor.

Toppings such as cheese, cilantro, sour cream, green onions, and/or guacamole are icing on the cake to raise this dish to get a mega-good rating. In Facebook parlance, I hit the “Like” button a whole bunch.

Regarding the chili seasoning, the recipe source (Southern Living magazine) calls for 1 (3.625-ounce) package chill seasoning kit and states that the recipe was tested with Wick Fowler’s 2 Alarm Chili Kit. Not finding that, I purchased two 1.25-ounce envelopes of Kroger-brand chili seasoning (lower-sodium variety). I started to pour in both envelopes but hesitated. That seemed a little much for me—I tend to “walk on the mild side”. What a fortunate hesitation! Adding only one envelope was totally enough spice, according to my tastes.

This makes an ample chili supply (12 to 15 servings), so after Hubby and I feasted for a couple of nights, I froze the remainder for a future busy time (can we really be so near Christmas that I’m starting to put away my December emergency meals in the deep freeze?) This fired-up chili certainly will be warming on a cold night a little further down the road!

Big-Batch Veggie Chili

2 large carrots, diced

1 medium onion, diced

1 tablespoon vegetable oil

1 (3.625-ounce) package chili seasoning mix

1 (8-ounce) can tomato sauce (I used the no-salt-added variety)

3 cups tomato juice

2 (14.5-ounce) cans diced tomatoes undrained (I used no-salt-added)

2 (15-ounce) cans black beans, drained and rinsed

2 (15-ounce) cans great Northern beans, drained and rinsed

1 large zucchini, chopped

1 yellow squash, chopped

1 cup frozen whole-kernel corn

toppings: chopped fresh cilantro, sour cream, chopped green onions, shredded sharp

Cheddar cheese, chopped tomatoes

Sauté carrots and onion in hot oil in a 5- to-6-quart Dutch oven over medium heat 7 minutes or until onions are translucent. Stir in half of red pepper packet from chili kit; stir in all of remaining packets (using my one 1.25-ounce chili-seasoning envelope, which did not contain separate packets, I added mine all at once). Sauté mixture for 2 minutes. Stir in tomato sauce and next 7 ingredients. Bring to a boil; cover, reduce heat to medium low, and simmer, stirring occasionally, 30 minutes or until vegetables are tender. Serve with desired toppings. Makes 12 to 15 servings.

Apple Muffins—savor now or save for Thanksgiving week

For me, a new cookbook with untried recipes inside operates as though it were a giant magnet pulling me into its pages. I start purposing to try out each suggestion and to write my comments in the margins after the item is prepared. The fresh-produce recipe book from the Southwest Chili Peppers Nutrition Task Force (mentioned last week) is one such lure. The highly basic nature of the recipes—designed to help people learn to cook produce in the most elemental manner—appeals to me.

I wanted to try its recipe for Pear Muffins but had only apples (of course!) and not pears in my produce bin. So I merely subbed 1 cup diced apples (about 2 medium ones) for the 1 cup diced pears it called for; for a little spiced-up flavor I also added 1/2 teaspoon cinnamon. The zest of 1/2 orange (you also could use the zest of 1 lemon or 1/2 grapefruit, the recipe says) plus 1/2 cup chopped walnuts (or pecans) are nice additions. I think its flexibility is the thing I like most about the recipe—it allows for various adaptations. If you don’t have a particular ingredient on hand, try similar one that is available to you.

Tempting to devour all of these now, but they were soon spirited away to the deep freeze to save for Thanksgiving week. Apple-y and spice-y, they represented an easy way to put a little fall away for some family time later.

Apple Muffins (adapted from the recipe for Pear Muffins)

2 cups all-purpose flour

1/2 cup sugar (or sugar substitute)

3 teaspoons baking powder

1/2 teaspoon salt (or salt substitute)

1/2 teaspoon cinnamon (optional)

1 cup milk (I used skim)

1 egg beaten (I used egg substitute)

1/4 cup vegetable oil

zest of 1 lemon, 1/2 orange, or 1/2 grapefruit

1 cup diced apples (about 2 medium apples, peeled)

1/2 cup chopped walnuts or pecans (optional)

Preheat oven to 425 degrees. Sift together flour, sugar, baking powder, and salt. Beat together milk, beaten egg, oil, and zest of lemon (or orange or grapefruit). Mix apples and nuts into flour mixture. Gently stir milk mixture into dry ingredients. Batter should be lumpy and not smooth. Do not over mix. Spray muffin pans with nonstick spray. Fill muffin cups 2/3 full. Bake at 425 degrees for 20 to 25 minutes until tops are browned. Remove from pan immediately; serve warm. Makes 12-14 muffins.

A salad so splendid, it instantly nets "Thanksgiving-worthy" label

“Thanksgiving-worthy!” That was the pronouncement of both Hubby and me when we began sampling Apple-Pear Salad with Lemon-Poppy Seed Dressing, a new dish I’d put on the table to go with our Turnip Green Stew from a few days back.

After you take a few bites of this combination, you’ll think you’ve been transported to the most elegant multi-fork restaurant on the planet. This truly was one of the best salads I’ve sampled in a long, long time. That’s why we immediately assigned the recipe to accompany the holiday bird—one menu item that I can say without a doubt will be found on our Thanksgiving dining table.

Thinly sliced apples and pears are tossed with dried cranberries and romaine (I subbed with spinach for the greens). A smattering of cashews (what recipe can go wrong if it has cashews in it?) and shredded Swiss cheese are added. The Lemon-Poppy Seed Dressing is divine and makes enough to be stored and be poured over additional salads.

The instructions, furnished by myrecipes.com and listed as springing from a March 2007 Southern Living issue, state that some grilled chicken could be added to transform this salad into a main course.

Thanksgiving, we’re marching toward ya! Only 20 more cooking days left until that dinner of dinners! Gotta get busy.

Apple-Pear Salad with Lemon-Poppy Seed Dressing

1 (16-ounce) package romaine lettuce, thoroughly washed (I used spinach pieces)

1 (6-ounce) block Swiss cheese, shaved

1 cup roasted, salted cashews (I used unsalted)

1/2 cup sweetened dried cranberries

1 large apple, thinly sliced

1 large pear, thinly sliced

In a salad bowl toss together all ingredients. Serve with Lemon-Poppy Seed Dressing (recipe follows). Makes 6 to 8 servings.

Lemon-Poppy Seed Dressing:

2/3 cup light olive oil

1/2 cup sugar (or sugar substitute)

1/3 cup fresh lemon juice

1 1/2 tablespoons poppy seeds

2 teaspoons finely chopped onion

1 teaspoon Dijon mustard

1/2 teaspoon salt (or salt substitute)

Process 2/3 cup light olive oil and remaining ingredients in a blender until smooth. Store in an airtight container in refrigerator for up to 1 week; serve at room temperature. Makes 1 1/4 cups.

Very orange (and nutritious) drink for a very orange evening

On Halloween night, Hubby was pacing . . . no trick-or-treaters yet. I reminded him that most of the neighborhood

Halloween parties had occurred the previous night (Sunday) . . . that it was Monday night, a school night, and that kids go door-to-door later in the evening here than in other places we’ve lived (45 minutes after I mentioned this fact, we had quite a few callers). So while he waited, he decided to fix himself one of his famous smoothies from a recipe suggestion I had placed on his desk. Hubby hates nothing worse than having little pieces of paper on his desk; he’s always eager to get things cleared away.

Power Gold Smoothie was a good choice for Halloween night because (despite the name) it was very orange—and with good reason. Its main element included two cups of chopped or grated carrots (this amounts to about two large carrots, grated), combined with unsweetened pineapple juice, honey, ice cubes, and yogurt. The power

part of the title pertains to the fact that carrots are fat- and cholesterol-free, a good source of fiber, and high in beta-carotene and vitamin A. In other words, it’s pretty power-packed.

Incidentally all this information, including the recipe, was furnished by the University of Nebraska-Lincoln Extension program. The printout on Power Smoothies included this interesting factoid: in Roman times carrots were purple or white, but in the 16th century Dutch growers bred the vegetable to grow in the colors of the House of Orange. Well, who knew that?

Onto Hubby’s smoothie, which he was sipping when our first candy-seekers finally arrived. He pronounced it quite excellent, though with a chunky texture, since it contained the grated-up carrots. The recipe noted that if you want a smoother texture, microwave the grated carrot with 1 tablespoon water in a covered microwave-safe dish on high for 2 to 3 minutes. Drain water and proceed with the recipe.

Now, with the smoothie made, Hubby has one less stray piece of paper on his desk and a lot more power-ful nutrition in his tummy.

Power Gold Smoothie

2 cups carrots, chopped or grated or cooked in microwave. (This amounted to

about 2 large carrots, grated.)

1 1/2 cups pineapple juice (I used unsweetened)

3 tablespoons honey

3-4 ice cubes

1/2 cup vanilla non-fat yogurt

In blender combine all ingredients. Blend until smooth. Makes 4 servings.