Categories
Appetizer Dessert Snack

With the holidays in view, it’s time to dip into the season

For those in need of a quick and easy dish for the snack table this holiday season, this cranberry cream cheese dip is a fabulous addition for your guests.
For those in need of a quick and easy dish for the snack table this holiday season, this cranberry cream cheese dip is a fabulous addition for your guests.

As we head into the home stretch of 2024, we’re officially entering snacking season.

It’s that time of year when we all concede to our stretchy pants, eat with friends and family, and hope that our New Year’s resolutions will save us from having to size up when shorts season comes around again.

That being said, I want to let you know that I fully recognize that I’m complicit in the annual sweets and snacking, as I share interesting holiday dishes with you. The next month or so won’t be any different, though, so you’ll either need to shield your eyes when you see my name on the page for the next several weeks or just give in to the joy of the season.

This week’s holiday delicacy comes from Michelle Goth, who writes the blog “Blackberry Babe.” You can find the original post at https://blackberrybabe.com/2016/11/20/easy-cranberry-cream-cheese-dip/. I doubled the cranberry sauce and left out the sugar entirely in my version below.

Print

Cranberry Cream Cheese Dip

For those in need of a quick and easy dish for the snack table this holiday season, this cranberry cream cheese dip is a fabulous addition for your guests.
Course Appetizer, Dessert, Snack
Keyword cranberry, cranberry sauce, cream cheese, easy dessert, easy dip, easy snack, graham crackers, holiday snack, vanilla wafers, whipped cream, whipped topping, whole berry cranberry sauce

Ingredients

  • 2 8- ounce packages cream cheese softened
  • 14 ounces whole berry cranberry sauce
  • 1/2 cup whipped cream or whipped topping I used extra creamy

Instructions

  • Add all three ingredients to a mixing bowl and beat for several minutes until the mixture is creamy and well combined.
  • Cover and refrigerate for at least 30 minutes. Serve with graham crackers, cookies or fruit for dipping.

This was super, super easy to put together, and despite what I said in the beginning about my sweets advocacy, I didn’t feel the need to add sugar like the original recipe listed. I felt like it was plenty sweet enough with the extra cranberry and the whipped cream.

It wasn’t overly cranberry heavy on the flavor, even with the addition, so those who aren’t into that tartness won’t have to worry about this one.

You could also substitute fat-free cream cheese and whipped topping to really cut down on the calories, if you wanted to.

So, yeah, actually, I take back what I said about being a terrible influence. If you make a few modifications, it might not be so bad for your diet. (Of course, for next week, all bets are off.)

This piece first appeared in print Nov. 21, 2024.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

Categories
Main Dish

Baking potatoes, kielbasa on a sheet pan makes for less ‘hassel’

The combination of kielbasa sausage, onions and hasselback potatoes, along with some delicious sauce ingredients and a generous sprinkling of sauerkraut, makes for a hearty dish with a big punch of flavor.
The combination of kielbasa sausage, onions and hasselback potatoes, along with some delicious sauce ingredients and a generous sprinkling of sauerkraut, makes for a hearty dish with a big punch of flavor.

In a blog post she entitled, “What’s the Deal with Hasselback Potatoes,” Nutritionist Tina Marinaccio explains that the dish, which features potatoes cut crosswise in thin slices that don’t quite cut the potato all the way through, hails from Sweden.

It received its name, she says, from the tavern that created it: Hasselbacken.

Regardless of its origin, if you haven’t tried hasselback potatoes, I highly recommend them. It’s like the goodness of a baked potato, combined with thinly sliced crispy taters.

I hadn’t tried making them until this week, because I was a little nervous they were hard to create, but honestly, they were really easy, and in combination with the rest of the recipe I’m sharing with you, they were a huge home run.

The recipe I tried comes from the blog “Street Smart Nutrition” by Cara Harbstreet. You can find her original post at https://streetsmartnutrition.com/kielbasa-sheet-pan-dinner-with-cheesy-hasselback-potatoes. I added garlic to my version, and I swapped out the cheese to what I could find locally.

Print

Sheet Pan Kielbasa and Potatoes

The combination of kielbasa sausage, onions and hasselback potatoes, along with some delicious sauce ingredients and a generous sprinkling of sauerkraut, makes for a hearty dish with a big punch of flavor.
Course Main Course
Keyword apple cider vinegar, brown sugar, dijon mustard, fresh garlic, garlic, hasselback potatoes, kielbasa, minced garlic, mozzarella, Polish sausage, potatoes, sauerkraut, sausage, sheet pan meal, yellow onion, Yukon gold potatoes

Ingredients

  • 1 1/2 pounds small Yukon gold potatoes
  • 1 medium yellow onion
  • 1 pound Polish kielbasa
  • 2 tablespoons olive oil divided
  • 2 tablespoons dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon brown sugar
  • 6 cloves garlic minced
  • 1 cup sauerkraut drained and squeezed out
  • 1 cup mozzarella cheese shredded
  • salt and pepper to taste

Instructions

  • Preheat the oven to 425 degrees. Line a large rimmed baking sheet with aluminum foil, and set it aside.
  • The potatoes will be hasselback style, which means you will create thin slices crosswise along the potato but not cut all the way through. Leave about one-quarter inch at the bottom so that your the potato remains intact.
  • Transfer the potatoes to the prepared baking sheet, and using one tablespoon of the olive oil, brush each one all over, especially letting it drip into the crevices you created on top. Then salt and pepper them, to taste.
  • Bake for 20 minutes.
  • While the potatoes bake, prepare the kielbasa and onion. Slice the sausage into one-quarter-inch coins and the onion into one-quarter-inch slices, and set them aside.
  • You can also prepare the glaze. In a small bowl, add the other tablespoon of olive oil, dijon mustard, apple cider vinegar and brown sugar and stir until it’s well combined. Set that aside, too.
  • When your timer goes off, carefully remove the sheet pan from the oven, and add the sliced sausage and onions to the pan in as even of a layer as you can.
  • Bake for another 20 minutes.
  • While this part bakes, drain the sauerkraut really well, squeezing out the extra moisture as much as you can. (If it is cold out of the refrigerator, you might want to heat it up for a few seconds in the microwave so it’s at least a bit warm before adding it to the sheet pan at the end.)
  • Once that time has elapsed, carefully remove the pan from the oven again, and sprinkle about a tablespoon of cheese on the top of each potato. Also, brush the sausage and onions with all the glaze you made, and add the garlic. Then, use a spoon to stir the meat and veggies a bit to make sure everything has a bit of the glaze on it.
  • Bake for another five to 10 minutes or until the cheese is golden brown on top.
  • Remove the pan from the oven and stir the sauerkraut in with the sausage and veggies, letting it heat through on the pan.
  • Serve immediately with more cheese sprinkled on top.

This was really yummy. The sausage/onion/sauerkraut mixture was mustard-y and flavorful, and the potatoes were the perfect sidekick. They were a great combination of creamy and crisp, all in one dish. It was a nice meal for a cool evening.

And since I still have half a package of sauerkraut left, I may have to make this again, sooner rather than later, especially since I am no longer intimidated by hasselback potatoes.

I guess I can thank the Swedes for yet another great way to enjoy a tater.

This piece first appeared in print Nov. 14, 2024.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

Categories
Air Fryer Appetizer Snack

Get your snack game in full bloom this week

Mini blooming onions are pearl onions that are battered and fried to create the same great flavor as the classic carnival dish without all the effort and mess.
Mini blooming onions are pearl onions that are battered and fried to create the same great flavor as the classic carnival dish without all the effort and mess.

We were enjoying some time with friends at the Kansas State Fair one year, when I told Joey I was in the mood for a blooming onion and was going to go around the corner to buy one.

I asked if he wanted his own, and he looked at me like I had two heads.

“No. I’m good to share. That’s a lot of fried onion,” he told me.

Fair enough.

While I was waiting for my onion, two ladies in front of me received theirs. They immediately turned around and said, “Hey, while we were waiting, we decided we don’t want this. Do you want it?”

I figured, “Why not?”

When I showed up back to our friends with two blooming onions in tow, I felt like the universe had spoken, but I’m pretty sure Joey thought I made up the whole story just so I wouldn’t have to share with him.

That’s why this week’s recipe really appealed to me. It was a good way to get the flavors of a blooming onion in a small, easy-to-make version.

This recipe, from Trisha Haas, comes from the blog “Salty Side Dish.” You can find the original post at https://www.saltysidedish.com/fried-pearl-onions/. I doubled the seasonings in my version (except the salt). Also, if you want to use an air fryer for this, see her recipe for the directions.

Print

Mini Blooming Onions

Mini blooming onions are pearl onions that are battered and fried to create the same great flavor as the classic carnival dish without all the effort and mess.
Course Appetizer, Snack
Keyword bloomin’ onion, blooming onion, carnival food, cayenne, fair food, fried food, garlic powder, onion, onion powder, paprika, pearl onions

Ingredients

  • 12 ounces frozen pearl onions thawed and drained well
  • 2 eggs
  • 1 cup flour
  • 2 teaspoons cayenne pepper
  • 2 teaspoons paprika
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • Vegetable or canola oil for frying I used about 1 cup

Instructions

  • Drain the thawed pearl onions well, and lay them on some paper towels to help dry them as much as possible.
  • In a bowl, beat the eggs, and set it aside.
  • In another bowl, stir the flour and seasonings together and set it aside.
  • Add oil to a skillet (I used a six-inch pan and fried in batches) to about one inch in depth. Heat it over medium-low heat until the oil registers 370 to 400 degrees on a candy thermometer.
  • Prepare a plate by lining it with paper towels, and set it aside.
  • Coat the onions in the beaten eggs, and then transfer them to the bowl with the flour, tossing to coat them completely.
  • Tap off any extra flour and carefully drop the coated onions into the hot oil. Let them fry for five to eight minutes or until the onions reach a deep brown color to your liking.
  • Remove the fried onions from the oil with a slotted spoon and place them on the lined plate to drain.
  • Serve the onions while hot, along with your favorite dipping sauce.

These were really tasty. I will say that the cayenne pepper made them have just a slight, lingering spiciness, so if that’s really not your cup of tea, I would leave that out of the mix.

The unfortunate side effect is that our house smelled like the midway at the fair for a bit, though, so be warned. You won’t be able to sneakily give this recipe a try. Everyone will know you made it.

But if you like a blooming onion like I do, this was so much easier to make, and it was less work and mess than even onion rings, which I also appreciated.

Joey shared this plate with me as a nice side to a meal, and I opted not to remind him of the free blooming onion story. I’m still not totally sure he believes my version of the tale. Regardless, I would also like to state for the record that he didn’t end up complaining about getting to indulge in some fried, onion-y goodness, either.

This piece first appeared in print Nov. 7, 2024.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

Categories
Dessert

‘Chews’ something sweet and nutty this week

These decadent bars feature tons of flavor from brown sugar, maraschino cherries, pecans and coconut, resulting in a fabulous addition to the dessert table.
These decadent bars feature tons of flavor from brown sugar, maraschino cherries, pecans and coconut, resulting in a fabulous addition to the dessert table.

One of the benefits of being married for as long as Joey and I have is that there are times when I can perfectly judge what his reaction to a recipe will be before I even make it.

When I spotted this week’s recipe—featuring cherries, coconut and pecans—online, I knew I had a hit on my hands, and I couldn’t wait to try it out.

But then, after the bars were cooled and I took my first bite, I realized I majorly underestimated this particular dessert.

It was better than I ever could have imagined, and Joey was going to love them. He was also going to lobby for me to get the entire pan out of our home as quickly as possible so he wouldn’t be tempted to finish them off.

I was correct on both counts.

So, the recipe you must try—especially if you like cherries, coconut and pecans—comes from the blog “Red Cottage Chronicles.” You can find the original at https://www.redcottagechronicles.com/baking/cherry-chews/. I replaced the almond extract with vanilla in my version, and I added toasted coconut.

Print

Cherry Chews

These decadent bars feature tons of flavor from brown sugar, maraschino cherries, pecans and coconut, resulting in a fabulous addition to the dessert table.
Course Dessert
Keyword bar cookies, brown sugar, coconut, cookie exchange, maraschino cherries, pecans, powdered sugar, quick oats, vanilla

Ingredients

Crust Ingredients

  • 1 cup flour
  • 1 cup oats I used quick oats
  • 1 cup brown sugar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup butter

Filling Ingredients

  • 2 eggs
  • 1 cup brown sugar
  • 1 teaspoon vanilla
  • 2 tablespoons flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup shredded coconut
  • 1 cup drained maraschino cherries quartered (save the juice)
  • 1/2 cup pecans chopped

Topping Ingredients

  • 1 1/2 tablespoons butter softened
  • 1 cup powdered sugar
  • 4 to 5 tablespoons reserved cherry juice
  • 1/4 teaspoon vanilla
  • 1/2 cup shredded coconut

Instructions

  • Preheat the oven to 350 degrees. Prepare a nine-by-13-inch pan by spraying it with cooking spray.
  • In a mixing bowl, prepare the crust by combining the flour, oats, brown sugar, baking soda and salt, stirring to combine. Cut in the butter with a fork or a pastry cutter until it is mixed well and the mixture is coarse crumbs.
  • Press the mixture evenly into the bottom of the prepared pan, and bake for 10 minutes.
  • For the filling, beat the eggs in a mixing bowl. Beat in the brown sugar and vanilla until it is smooth.
  • Beat in the flour, baking powder and salt. Fold in the coconut and cherries, and then spread the batter evenly over top of the crust. Sprinkle the pecans over the top of the batter, and then bake for 25 minutes or until the top is lightly browned.
  • Let the bars cool completely before adding the topping.
  • For the frosting layer, add the butter, powdered sugar, cherry juice and vanilla to a bowl and whisk thoroughly. You want the mixture to easily coat the back of a spoon, but create the texture you like best. If it’s too runny, add more powdered sugar. If it’s too thick, add more cherry juice.
  • Spread the frosting over the top of the bars. (This will be a thin layer. If you want it thicker, double the ingredients.)
  • Finally, add the shredded coconut to a dry skillet over medium-low heat. Stir regularly until most of the coconut is lightly browned. Remove it from heat and sprinkle on top of the chews. Cut and serve, and store any leftovers in an airtight container.

Like I said, these were amazing. They’re definitely sweet, but since they feature the pecans and brown sugar, it’s not a sickeningly sweet dish. It’s actually decently balanced. I was also really glad I used vanilla instead of almond extract in these. I think the almond would have been good, but I also think it would have overshadowed some of the other flavors.

Also, I highly recommend the toasted coconut on top. That was fabulous.

And, as I predicted, these ended up on our office counter the day after I baked them, tempting our co-workers instead of just us, which is just as well.

I can deal with all of them grumping at me about their diets. I have to live with Joey.

This piece first appeared in print Oct. 31, 2024.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

Categories
Dessert

Once you try it, you won’t ‘carrot’ all that this pie is a little weird

Honey carrot pie is a whole new flavor experience. It’s lightly sweet, and with very additions of honey and vanilla, it has a pleasant, fall-like flavor. It would pair nicely with whipped cream or vanilla ice cream.
Honey carrot pie is a whole new flavor experience. It’s lightly sweet, and with very additions of honey and vanilla, it has a pleasant, fall-like flavor. It would pair nicely with whipped cream or vanilla ice cream.

I am not my dog’s favorite person at the moment.

K.C., despite being 15 years old, still has a great set of teeth, and her all-time favorite food to snack on is carrots.

I know, it’s a little strange. We joke that she would walk right past a steak if she eyed a plate of carrots. She’s always been that way.

So when I pulled a bag out of the fridge this week, she immediately became my best friend in the kitchen. Unfortunately for her, she only received one, little slice, as the rest needed to go into this week’s recipe.

Fittingly, the recipe is a little strange, too, because it’s a pie. With carrots. Who knew?

This recipe comes from the blog “Everyday Pie + Pastry” by Kelli Avila. You can find the original post at https://everydaypie.com/honey-carrot-pie/. I doubled the vanilla in my version.

Print

Honey Carrot Pie

Honey carrot pie is a whole new flavor experience. It’s lightly sweet, and with very additions of honey and vanilla, it has a pleasant, fall-like flavor. It would pair nicely with whipped cream or vanilla ice cream.
Course Dessert
Keyword brown sugar, carrots, cookie crust, easy pie, fall dessert, honey, shortbread cookies, Thanksgiving dessert, Thanksgiving pie, vanilla

Ingredients

Crust Ingredients

  • 8 ounces shortbread cookies
  • 6 tablespoons butter melted
  • 1/4 cup brown sugar
  • 1/8 teaspoon salt

Filling Ingredients

  • 16 ounces carrots peeled and sliced
  • 1/2 cup honey
  • 1/4 cup sugar
  • 2 tablespoons water
  • 2 teaspoons vanilla
  • 1/2 teaspoon salt
  • 3 eggs
  • 1/2 cup heavy cream

Instructions

  • Preheat the oven to 350 degrees, with the rack in the middle.
  • For the crust, add the cookies to a food processor or blender and process until they are fine crumbs. Add in the melted butter, brown sugar and salt, and pulse until the mixture resembles wet sand.
  • Put the crust mixture into a nine-inch pie plate, and press it evenly and firmly up the sides and along the bottom.
  • Set the pie plate aside.
  • For the filling, steam or boil the carrots until they are fork tender (you want these fully cooked through). Drain them well, and after cleaning out your food processor/blender cup, add them, along with the honey, sugar, water, vanilla and salt, and process until the mixture is totally smooth.
  • In a bowl, whisk the eggs and cream together, and then add that to the processor/blender, and process until everything is well combined.
  • Pour the carrot mixture into the crust, and bake for 45 to 55 minutes, or until the filling is set and a knife inserted in the center comes out clean.
  • Let the pie cool completely, and then refrigerate for at least four hours or overnight before slicing and serving. Refrigerate any leftovers in an airtight container.

This was really good. I kept expecting it to taste like pumpkin pie, and truth be told, I almost put some cinnamon in the mix, but I decided to just let the flavors speak for themselves. I was glad I did. I think the pumpkin pie spices would have covered the light sweetness of the honey, paired with a very pleasant carrot-y flavor.

Combined with the shortbread cookies in the crust, it was just a really enjoyable slice of pie.

Joey and I both tried to figure out exactly how to describe the flavor profile, and we landed on it really just tasting like fall.

I haven’t decided yet if I will make this one again when Thanksgiving rolls around, just to give my family something interesting to try, but I have decided that the next time I make it, I’ll be sure to buy an extra bag of carrots.

I just can’t stand dealing with that judgmental, sad schnauzer face again.

This piece first appeared in print on Oct. 24, 2024.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

Categories
Main Dish Soup

With fall ‘fest’ approaching, it’s time for some stew recipes

Oktoberfest stew includes all the flavors of the traditional celebration, from beer and sausage to cabbage and potatoes. Paired with a thick, crusty slice of bread, it makes for a cozy, warming dinner.
Oktoberfest stew includes all the flavors of the traditional celebration, from beer and sausage to cabbage and potatoes. Paired with a thick, crusty slice of bread, it makes for a cozy, warming dinner.

I’m constantly amazed at how quickly we transition from pasta salad to thick, warming stew weather in Kansas.

I can always tell when other parts of the country are starting to move into whatever the next season is, because my Pinterest suggestions suddenly begin showcasing a totally new genre of food. Right now, with Canadian Thanksgiving behind us, temperatures starting to dip and Halloween on the horizon, my feed is punctuated by lots of soups, pies and spooky treats.

I was glad for that shift this week, when I decided it was time to make my first soup of the season: an Oktoberfest-inspired stew that did not disappoint in the least.

This comes from the blog “The Cozy Apron” by Ingrid Beer. You can find her post at https://thecozyapron.com/oktoberfest-stew/. I swapped out the sausage and added extra garlic in my version below. I also doubled what is listed below, and that gave us plenty of leftovers to store in the freezer, too.

Print

Oktoberfest Stew

Oktoberfest stew includes all the flavors of the traditional celebration, from beer and sausage to cabbage and potatoes. Paired with a thick, crusty slice of bread, it makes for a cozy, warming dinner.
Course Main Course, Soup
Cuisine German
Keyword beer, beer brats, bratwurst, cabbage, caramelized onions, caraway seeds, dunkel, fresh garlic, garlic, German stew, lager, marzen, minced garlic, Octoberfest meal, Oktoberfest meal, onion, parsley, potatoes, Russet potato

Ingredients

  • 1 tablespoon olive oil
  • 1 onion sliced thinly (I used white)
  • 16 to 19 ounces beer brats cut into half-inch rounds
  • 1/2 head cabbage thinly sliced or 10 ounces coleslaw cabbage
  • 1/4 teaspoon caraway seeds ground or whole
  • salt and pepper to taste
  • 6 to 8 cloves garlic minced
  • 1 cup Oktoberfest style lager like a marzen or a dunkel
  • 2 large Russet potatoes cut into one-inch pieces
  • 2 1/2 cups chicken stock or broth
  • 1 1/2 tablespoons apple cider vinegar
  • 1 tablespoon dried parsley

Instructions

  • Heat the olive oil in a Dutch oven with a lid over medium heat. When the oil is hot, add the onion, and saute until it is soft and starting to caramelize.
  • Add the sausage, and saute until there is no pink left (no worries about internal temperature, it’s going to get plenty of cook time).
  • Stir in the cabbage, letting it cook until it’s wilted down and starting to lightly brown.
  • Add in the caraway seed, salt, pepper, and the garlic, letting the garlic saute for a few minutes, or just until it starts to smell nice.
  • Add in the lager and stir, letting the mixture marry for about five minutes to let the beer reduce just a smidgeon.
  • Add the potatoes and stock, and bring the mixture to a boil, stirring regularly. Once the stew is boiling, turn the heat to low, and place the lid slightly askew on the pot, letting it cook for 40 minutes. Stir occasionally while it simmers.
  • When it’s done, remove the pot from the heat and stir in the apple cider vinegar and dried parsley. Serve alongside a slice of crusty bread.

This stew was delicious. The flavor combinations were out of this world, with the starchiness of the potatoes, the maltiness from the lager and the slight sweetness of the cabbage all complimenting the sausage. I baked a loaf of beer bread to go with our stew, and it paired beautifully.

And with the temperatures dipping just enough to let us turn off our air conditioner and open our windows, we enjoyed a great meal.

I can’t wait to savor this season of recipes for the next few weeks, at least until somebody somewhere starts posting about Christmas.

This piece first appeared in print on Oct. 17, 2024.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

Categories
Bread Breakfast Dessert Main Dish Side Dish

Holy ‘crepe,’ everyone, this French dish is a must try

Crepes are actually super easy to make at home and don’t take any specialized equipment or skills, just a little speed and a hot skillet.
Crepes are actually super easy to make at home and don’t take any specialized equipment or skills, just a little speed and a hot skillet.

There are certain dishes that maintain a sort of lore I have built up in my mind for one reason or another.

One of those is crepes, which I have always viewed as a fussy, difficult food that only graces the tables of fancy French restaurants.

In doing some research, I discovered that the origin of crepes is a bit disputed, but they may come from as far back as the year 472, when legend says that French Catholics were presented with crepes by the pope when they were in Rome, according to the Institute of Culinary Education. Of course, the other story, that somebody managed to spill some porridge on a hot pan, is a lot less interesting, but I’d wager it’s more likely.

Regardless, I have never really thought about trying to make crepes in my own kitchen until this week, and my experience is why I believe the spill origin story—they’re actually really easy.

The recipe I made comes from the blog “Good Cheap Eats” by Jessica Fisher. You can find her original post at https://goodcheapeats.com/easy-homemade-crepes/. I doubled the vanilla in my version below, although if you wanted to make savory crepes, you can leave that ingredient out completely.

Print

Crepes

Crepes are actually super easy to make at home and don’t take any specialized equipment or skills, just a little speed and a hot skillet.
Course Breakfast, Dessert, Main Course, Side Dish
Cuisine French
Keyword crepes, easy crepes, eggs, quick breakfast, vanilla

Ingredients

  • 4 tablespoons butter divided
  • 4 eggs
  • 1 2/3 cup milk I used skim
  • 1 1/4 cup flour
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla if you want to do sweet fillings

Instructions

  • Melt three tablespoons of the butter, and add it, along with the eggs, milk, flour, salt and vanilla to a blender or food processor. Blend until the mixture is smooth and completely combined.
  • Place the blender cup in the refrigerator for at least 30 minutes or overnight.
  • When the batter is chilled through, melt the other tablespoon of butter in a small dish, and set it aside.
  • (If your batter separates a bit like mine did, you will want to give it a good stir or another quick blend before you begin cooking.)
  • Heat a 10-inch skillet over medium heat, and brush the bottom and a bit up the sides with a thin coating of the melted butter.
  • Pour in 1/4 cup of the batter, immediately swirling the skillet to coat the bottom with the batter. It will start to cook quickly, so you’ll need to move fast on this step.
  • Let the crepe cook until the edges start to turn golden brown.
  • Gently run a spatula around the edges of the crepe to loosen it, and flip it over. Cook until the other side reaches your desired level of doneness, and transfer the crepe to a plate.
  • Repeat with the rest of your batter.
  • Serve your crepes warm or cold, stuffed with your favorite toppings. We tried peanut butter, and we also used strawberries with chocolate syrup, and both were winners. Refrigerate any leftovers in an airtight container.

These were just a bit eggy and light and very good with the toppings we tried. I’d like to try again without the vanilla so that I can stuff these with some eggs or veggies, too.

It was nice to realize the story I built up in my head about crepes was far more complicated than the actual food, and I can’t wait to make these a second time. It’s a good reminder that just because a food is French doesn’t mean it can’t be conquered in an American kitchen.

This piece first appeared in print on Oct. 10, 2024.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

Categories
Main Dish

If food waste makes you green, try this easy fresh pasta

This spinach pasta is made with only three ingredients, including fresh spinach, flour and salt. It is easy to make and can be paired with a variety of sauces.
This spinach pasta is made with only three ingredients, including fresh spinach, flour and salt. It is easy to make and can be paired with a variety of sauces.

One of the staples in our refrigerator is a package of fresh spinach.

We use it for everything—putting it on sandwiches or burgers, wilting it into omelets and using it as a taco topping.

Despite its constant use, there often comes a time where it starts to go just a bit bad. It still tastes good, but it doesn’t look as nice, and it definitely loses that fresh crunch you’re looking for when you eat it raw.

In the past, this led to unfortunate food waste, but after I watched a video online recently, I knew I finally had the solution for this sad, wilting mess: turning it into fresh pasta.

The recipe I found is super easy. It comes from Maya Leinenbach, a German influencer who posts under the account “fitgreenmind” on Instagram. She focuses on plant-based recipes. I didn’t change the recipe because it was super simple, but I did determine the amounts and refine the directions for you.

Print

Three-Ingredient Spinach Pasta

This spinach pasta is made with only three ingredients, including fresh spinach, flour and salt. It is easy to make and can be paired with a variety of sauces.
Course Main Course
Keyword bread flour, easy pasta, food waste, fresh pasta, fresh spinach, pasta, spinach pasta

Ingredients

  • 1 1/3 cup flour I used bread flour
  • 1 cup fresh spinach
  • large pinch salt

Instructions

  • Add the flour, fresh spinach and salt to a food processor, and process until the mixture forms a dough. If it is too dry to come together, add a little more spinach. If it’s too sticky to handle, add just a touch of flour.
  • Dump the dough onto a clean countertop and knead several times until the dough is smooth, and there are no more white streaks from the flour. Form it into a ball and leave it on the counter, under a bowl (so it doesn’t dry out), until your pasta sauce is ready and it’s time to boil the pasta.
  • To cook the pasta, fill a large pot with water and salt it liberally. Bring it to a boil.
  • Using a clean pair of kitchen shears, start snipping pieces of dough off the sides of the ball into the boiling water. Try to keep them about the same size. Mine were about one-fourth inch wide and one inch long. (Don’t worry too much about making them look pretty.)
  • Boil for about three minutes. The pasta will float to the top of the water when it’s done. Drain the pasta and add it to your sauce. Serve immediately.

This made about two nice-sized servings of pasta. The spinach taste was pretty mild, and depending on the sauce, you wouldn’t even be able to tell it was there, outside of the color, so if you are trying to sneak more vegetables onto the table, this is a great way to do it.

It was really easy to make and made me feel like a real chef for just a moment. Also, I think you could shape this pasta a bit if you’re not into the goofy shapes. I wish I could tell you about leftovers, but we finished it off right away, so I’m not sure, but based on the texture, I’m guessing it would reheat OK.

And now I have something to make the next time our spinach starts looking a little sad. It’s a great option to keep food waste down while also enjoying a fabulous plate of pasta.

This piece first appeared in print on Oct. 3, 2024.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

Categories
Air Fryer Appetizer Snack

Have a ball in the kitchen with a new potato dish

Garlic potato balls are made in the air fryer and are a wonderful texture, with a crispy outside and a mashed-potato-like inside.
Garlic potato balls are made in the air fryer and are a wonderful texture, with a crispy outside and a mashed-potato-like inside.

I love watching cooking shows when I have a free moment.

One of my favorite TV chefs is Lidia Bastianich. She specializes in all kinds of Italian dishes that look positively amazing. Going to her restaurant in Kansas City someday is definitely on my bucket list.

I have only tried making a couple of her recipes over the years. Honestly, I’m a little intimidated by her ability to make even complicated food look effortless.

That being said, I rarely have the same hangups when I watch videos on social media from amateur cooks. I figure if they can do it, I can do it.

Well, I was humbled a bit with this week’s recipe, because although I made something delicious, it wasn’t nearly as pretty as the product the influencer managed to create.

This came from a TikTok user, “PlanetFood.” I added extra seasoning in my version and eliminated a garlic butter sauce, just to try to cut down on the mass of calories in this dish.

Print

Garlic Potato Balls

Garlic potato balls are made in the air fryer and are a wonderful texture, with a crispy outside and a mashed-potato-like inside.
Course Appetizer, Snack
Keyword air fryer, cornstarch, garlic powder, onion powder, paprika, potatoes, Russet potato

Ingredients

  • 2 large Russet potatoes peeled and cubed
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons paprika
  • salt and pepper to taste
  • 4 tablespoons cornstarch

Instructions

  • In a large pot, boil the cubed potato they are fork tender.
  • When the potatoes are done, drain them well and add them to a large bowl. Add the garlic powder, onion powder and paprika.
  • Mash the potatoes with a masher or fork until the mixture is smooth.
  • Incorporate the cornstarch until it forms a thick mixture that you can easily shape with your hands. If it’s still too sticky or wet, add more cornstarch, a little at a time, until it reaches your desired consistency.
  • Roll the mixture into packed, one-inch balls.
  • Add the balls to the basket of an air fryer (you could also fry these the old-fashioned way in oil), and spray them lightly with cooking spray. Try to space them apart. You might have to fry them in batches.
  • Air fry the potato balls at 200 degrees for 15 to 20 minutes, stirring halfway through, until they are golden brown.
  • Serve immediately.

These were tasty. They are crispy on the outside and like mashed potatoes on the inside. That also means you should be careful about how quickly you pop them into your mouth. They get pretty hot on the inside.

Mine kind of deflated a bit, and they stuck together more than I expected. I should have given them a better spray of cooking oil and maybe made sure the mixture was packed a little tighter.

Regardless, I really liked these, and I think I might have to give them another try sometime to share on a snack table during a football game.

And I learned my lesson about not being too egotistical about which recipes seem “easy” out there online. I need to keep reminding myself that I’m no Lidia, even if sometimes I play her in the newspaper.

This piece first appeared in print Sept. 26, 2024.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

Categories
Main Dish

Keep ‘arayes’ open for a delicious Lebanese dish

These are called almost arayes because they weren’t cooked inside the pita like the traditional Lebanese dish, but they are still jam-packed with flavor from Middle Eastern spices, fresh herbs and a zingy sauce on the side.
These are called almost arayes because they weren’t cooked inside the pita like the traditional Lebanese dish, but they are still jam-packed with flavor from Middle Eastern spices, fresh herbs and a zingy sauce on the side.

With Internet shopping, pretty much any ingredient can be at our fingertips in a matter of days. That being said, my goal when choosing recipes is to try to stay away from exotic items that can’t be purchased locally.

We have to support our local grocery stores if we want them to continue to be a part of our communities.

Of course, sometimes that means taking a left turn on a recipe, and that happened this week when I tried a recipe for arayes, a Lebanese dish that features lamb cooked inside of pita. Well, unfortunately, the pita bread I found locally wasn’t thick enough to hold up to the traditional cooking method, so I decided to keep the spirit of the dish without actually doing it quite the right way.

So I’m giving you “almost arayes,” made with a recipe from Chef Derek Chen from his Instagram page @derekkchen. Like I said, I changed the way this dish was cooked from the original. If you want to do it his way, please check out his Instagram page. I also added extra garlic and substituted for baharat, because I couldn’t find that locally, either.

Print

Almost Arayes

These are called almost arayes because they weren’t cooked inside the pita like the traditional Lebanese dish, but they are still jam-packed with flavor from Middle Eastern spices, fresh herbs and a zingy sauce on the side.
Course Main Course
Cuisine Lebanese
Keyword allspice, cinnamon, coriander, cumin, fresh cilantro, fresh garlic, fresh parsley, Greek yogurt, ground lamb, lemon juice, minced garlic, olive oil, onion, paprika, pita bread, pita pocket, tahini

Ingredients

Arayes Ingredients

  • 1 pound ground lamb
  • 1/2 large onion grated (I used a vidalia)
  • 1/4 cup fresh parsley chopped
  • 1/4 cup fresh cilantro chopped
  • 4 to 6 cloves garlic minced
  • 1 teaspoon coriander
  • 1 teaspoon allspice
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1/4 teaspoon cinnamon
  • 3 tablespoons olive oil divided
  • salt and pepper to taste
  • 4 to 5 thick small pita

Sauce Ingredients

  • 1/2 cup plain Greek yogurt
  • 2 tablespoons parsley chopped
  • 2 tablespoons cilantro chopped
  • 2 tablespoons lemon juice
  • 1/4 cup tahini
  • 4 cloves garlic minced
  • 1 tablespoon olive oil
  • salt and pepper to taste

Instructions

  • For the meat mixture, grate the onion and then squeeze it out really well with a clean kitchen towel.
  • Add the onion, parsley, cilantro, garlic, coriander, allspice, paprika, cumin, cinnamon, one tablespoon olive oil, salt and pepper, and give it a good stir to combine.
  • Add in the ground lamb and mix with a spoon or your hands until everything is very well combined.
  • Heat the last two tablespoons of olive oil in large skillet over medium heat. Add the meat and saute, breaking it into large pieces as you go. Cook it until the largest piece registers 160 degrees in the middle, and remove it from the heat.
  • While the lamb mixture cooks, make the sauce by mixing all of the ingredients together until it is smooth.
  • Cut the pita into halves so you have pockets for the meat, and serve the lamb stuffed in the pita bread with the sauce on the side for dipping.

This was so good, and the sauce was phenomenal, too. I immediately tried to think of ways to use the leftovers on other dishes. This has a great depth of flavor, and it pulls in some spices we don’t normally see in Western dishes.

And now I need to learn how to bake nice, thick pita bread, too, for the next time I try this. If you have a good recipe, let me know.

This piece first appeared in print Sept. 19, 2024.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

Exit mobile version