Deb's 50th BDay Bash

I was born January 26, 1963. Thank you to everyone for their fabulous BDay wishes. I am blessed with a soul mate, who I have now known half my life, 2 amazing boys and days filled with a love that carries me through the happy and challenging times.

Beans & Herbs Perfect Fresh Appetizer

This appetizer is easy, fresh, healthy and tastes great! Perfect for an afternoon nosh

Appetizer - Fresh Herb & Bean Dip

Equipment: Large bowl

Servings: 8-12

Ingredients

1 19 oz can cooked white kidney beans, drained, rinsed ( 1 cup)

2 cloves garlic

Zest & juice from 1 lemon (1Tbsp zest, 1 Tbsp juice)

¼ tsp cayenne pepper

½ tsp salt

2 Tbsp olive oil

1/3 cup packed fresh herbs, flat leaf parsley or basil or favorite delicate herb

French Stick / Fresh Veggies / Crackers

Order of Events

1. Put all ingredients into a food processor or blender and blend until mixed through.

2. Put dip into a serving bowl and rest in the fridge 1 hour before serving.
3. Enjoy!

This Weekend, One Pan Oven Pancake

One Pan Oven Baked Pancake

Equipment: 12 inch skillet preferably cast iron

Preheat oven: 400 F

Baking Time: 20 minutes

Servings: 4-6

I  adore one pan pancakes because they are so easy. My fabulous sister in law, Kathleen, flaming red hair, touched with grey now, and a fiery, warm personality to match introduced them to my future husband and I when we arrived in California to introduce him. She grew up in California calling them Dutch Babies. Last summer when we were entertaining 11 family members in our little mountain kitchen and I was over whelmed with yet another breakfast, Kathleen stepped in and made Dutch Babies to everyones salivating delight. I watched, thankful with the respite, drank coffee and jotted down the recipe she lovingly keeps in her head.  Here it is. Just as perfect on a wintery, cold morning in January.

Ingredients

1 large firm ripe pear, peeled, cored, sliced thin

1 lemon, finely grated, juiced

4 large eggs, room temperature

¾ cup whole or 2% milk

1 tsp vanilla

¼ cup sugar

½ tsp salt

2/3 cup all-purpose flour

3 Tbsp unsalted butter, in 3 slices

Order of Events

1.      Position rack in the centre of the oven and preheat to 400F. Preheat the iron skillet on low on the stovetop.

2.      In a bowl toss the pear slices with the lemon juice and set aside.

3.      With an electric mixer beat the eggs on high speed until thick and frothy, about 3 minutes.

4.      Reduce speed to low and add grated lemon zest, milk, vanilla, sugar and salt.

5.      Sift in the flour and mix on low until combined.

6.      Increase skillet temperature to medium, add the butter and when it begins to foam, add the pear slices, turn pear to coat with butter and arrange in a single layer.

7.      Pour the batter evenly over the pears and transfer the skillet to the oven. Bake until the pancake has risen, set in the middle, and evenly browned top and bottom, 18-20 minutes.

8.      Serve with your favorite topping, icing sugar, maple syrup, jam, yogurt, crème fraiche or your favorite.

Kitchen Gossip

Other firm ripe fruit would also work in this pancake. Very ripe and juicy fruits would prevent the pancake from setting properly.

Hormonal Fluctuation

Last week was nuts. I worked at a fantastic store opening, the Pan Tree kitchen store in Sherwood Park, on Saturday doing demonstrations all day and talking to people. I loved it, the store is amazing. Monday I drove to Calgary to meet with a publisher about my second book and Tuesday to Friday was busy with work, home projects, organizing my teenagers, yes they still need a little direction and encouragement, getting ready for the Thanksgiving Feast, turkey and the trimmings, & being a partner to my spouse who has been traveling like a maniac. Through it all I was experiencing wild hormone fluctuations, the beauty of menopause. At certain points I was madder than heck and anxious for no good reasons.
This week I am experiencing relative calm. I am trying not to reflect on my craziness. It has subsided and the world is good.
The Thanks Giving Feast arrived on the table without upheaval. I serve very close to the same meal every Thanksgiving and Christmas. My family look forward to the tradition and would have a fit if I tried to change anything. For me, after years of putting together the meal, I am familiar with the recipes so shopping and preparing is less work. We now have a mashed potato specialist, gravy specialist, turkey and pumpkin pie specialist.  The recipes are written up in my book Cook--You Can Cook Fast Healthy Meals For Your Family. Cook is available at all major bookstores, Chapters.ca & Amazon.

Familiarity is good when hormones fluctuate and life is busy!

1 pan @ Fibre, Protein & Sweetness

One Pan Cocoa Honey Chews

Deborah Anzinger P.H.Ec.  / Zinger essentials 

Cooling Time: 3-4 hours

Equipment: 13X9 inch pan

We live crazy, busy lives but having healthy, easy, fast snacks in the house is important to us. Please try these gooey squares with sweetness, protein and fiber. A square, some fruit and your favorite drink make a perfect snack. Look for my book Cook--You Can Cook Fast, Healthy Meals For Your Family. Deb

Ingredients

½ cup butter

1 cup honey

½ cup milk

6 Tbsp cocoa

1 tsp vanilla

1 cup coconut

3 cups oats

1 cup nuts, chopped, your favorite

Order of Events

1. Combine butter, honey, milk in a large saucepan. Bring to a simmer and simmer for 1 minute without stirring.

2. Remove pan from heat. Add cocoa, vanilla, coconut, oatmeal and nuts. Stir until well combined.

3. Line pan with wax or parchment paper. Leave 4-5 inches hanging over each end. You can fold it over and cover the bars while they are cooling and you can use the paper ends to remove the bars from the pan. Grease the sides of the pan with a little butter for easy removal.

4. Pour the mixture into the pan and press down to even out. Cool the squares on a wire rack. Fold over the hanging paper and place bars in the refrigerator to cool completely 3-4 hours or overnight.

Kitchen Gossip - Variations

You can use:

Whatever cut of oats you have on hand

Your favorite nut or seed

Substitute milk with soya or almond or rice

Ratatouille, Fresh Herbs, Peppers, Zucchini & Eggplant

This time of year we have an abundance of fresh produce, peppers, zucchini, fresh herbs, onions, tomatoes and eggplants. Here is a fast and easy Ratatouille to make for dinner. Enjoy!

 

Ratatouille

Oven Temperature: 350F

Baking Time: 10-15 minutes

Equipment: 13X9 inch pan

Servings: 8

Ingredients

1 eggplant, remove top & bottom & skin if tough, chopped in bite size pieces, approx.2 cups

½ tsp Salt

1 Tbsp each butter and olive oil

1 onion, chopped

½ tsp salt

2 cloves garlic, chopped

2 -4Tbsp fresh oregano, chopped or 2 tsp dried

2-3 zucchini, chopped, approx..21/2 cups

1 red pepper, chopped

1 green pepper, chopped

1 Tbsp balsamic vinegar

2-4 tomatoes, sliced in rounds

8-10 leaves fresh basil, roughly chopped

Salt and Fresh ground black pepper to taste

2 cups mozzarella cheese, grated

Order of Events

1. Put chopped eggplant in a colander and sprinkle with salt. Leave for 10 minutes.

2. Preheat oven to 350 F

3. Heat a large frying pan on medium heat, add butter and olive oil. Add onion and cook over medium heat until soft and fragrant, 3-5 minutes. Crush garlic into salt and chop fine with oregano. Add to fry pan and cook 1 minute more. If onion, garlic and oregano start to brown turn down heat.

4.  Add zucchini, peppers and eggplant and cook stirring frequently, for 5-8 minutes or until just starts to soften, add vinegar.

5. Add vegetable mixture to 13 X 9 inch pan. Lay tomatoes and fresh basil evenly on top of mixture. Sprinkle with salt, pepper and cheese.

6. Bake uncovered in preheated oven for 10-15 minutes until cheese melts. Remove from oven and cover with foil until ready to serve.