Lemon Cranberry Bread

A favorite Christmastime bread recipe, it is soft, sweet, and delicious.
This recipe makes two regular-size loaves or four mini-loaves.

Lemon Cranberry Bread

Ingredients:

2/3 cup butter
1 1/2 cups granulated sugar
3 tbsp. lemon juice
4 eggs
3 cups unbleached all-purpose flour
2 tsp. baking powder
2 tsp. salt
1 cup milk
2 cups dried cranberries

Glaze:
1/4 cup granulated sugar
1/4 cup lemon juice

Instructions:

1. Mix butter, sugar, and lemon juice.
2. Add eggs, one at a time, beating well after each addition.
3. Mix in flour, baking powder, salt, and milk.
4. Add cranberries.
5. Pour into greased loaf pans.  Bake at 350 degrees for 40-45 minutes.
6. Cool for 10 minutes, then with a toothpick, poke holes in each loaf.
7. For glaze, combine sugar and lemon juice until sugar is dissolved.  Spoon glaze over loaves.
8. Cool completely before serving.

Roasted Vegetables

A favorite veggie side dish!

1. Gather together some of your favorite fresh vegetables.  My go-to favorites are red or russet potatoes, carrots, sliced onions, garlic, mushrooms, and broccoli.
2.   Wash, then chop vegetables into bite-size pieces, and place in baking dish.
3.  Drizzle 2-4 tablespoons of olive oil over veggies (depends on amount of vegetables).
4.  Toss with oil to coat.
5.  Sprinkle with salt and pepper.
6.  Place baking dish in a 400 degree oven for about one hour, stirring once, halfway through cooking.

Note: Some veggies, such as broccoli and mushrooms, don't take long to cook, so I add those when I stir the veggies, halfway through cooking.

Halibut Enchiladas

One of my favorite family birthday traditions is making that special birthday person's favorite home-cooked dinner, and this recipe for Halibut Enchiladas always seemed to be the most requested birthday dinner.
 Serve with guacamole, and enjoy.

Halibut Enchiladas
Serves 4-6

Ingredients:

1-2 lbs. halibut
2 Tbsp. olive oil
1 cup yellow onion, chopped
3 cloves garlic, chopped
1 can (8 oz.) tomato sauce
1 can (4 oz.) chopped green chiles, drained
2 cups grated Monterey Jack cheese
1 can (10 oz.) green enchilada sauce
8-10 flour tortillas

Instructions:

1. In a large pot, cook halibut in oil.  Drain.
2. Add onions and garlic, and cook additional minute, until softened.
3. Stir in tomato sauce, green chiles, and cheese.  Cook until cheese is melted.
4. Before filling tortillas, spray dish with cooking spray and spread a little enchilada sauce into the bottom of a 13" x 9" baking dish, to prevent sticking.
5. Spoon halibut filling down center of each tortilla.  Roll up, and place seam down in baking dish.
6. Pour enchilada sauce over enchiladas to cover.
7. Cover dish with foil.  Bake in a 350 degree oven for 30 minutes.

Note:  My family prefers local halibut in this enchilada recipe; but the same amount of ground beef or chicken can be substituted for the halibut.  I would also use red enchilada sauce instead too.

Toasted Pumpkin Seeds

Don't forget to save your pumpkin seeds after you carve your jack-o-lantern!  They're delicious toasted, and make a great little snack.
Happy Halloween!

Toasted Pumpkin Seeds

~ After carving your pumpkin, lay the seeds in a skillet to dry. Don't worry about washing the pumpkin off the seeds, leave it on to dry for more pumpkin flavor.

~ Let seeds dry for several hours, or overnight.

~ Place 2 tablespoons of butter in skillet with dried seeds, and toast over medium heat until nicely browned, stirring frequently.  This does not take long, about 5 - 10 minutes.

~ Season to taste with sea salt.  And if you like your pumpkin seeds spicy hot, add a little cayenne pepper.

Pumpkin Chocolate Chip Bread

This is another dairy and egg-free recipe. The chocolate chips add a little extra sweetness to this dense, and packed with fall flavor pumpkin bread.
Enjoy!

Pumpkin Chocolate Chip Bread
Serves 9

Ingredients:

1 1/2 flax eggs (1 1/2 Tbsp. flaxseed meal mixed with 4 Tbsp. water)
1 cup pumpkin puree
1/3 cup maple syrup
1/4 cup brown sugar
3 Tbsp. melted coconut oil
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. sea salt
1/2 cup coconut milk
1 cup whole wheat pastry flour (or substitute 1/2 cup all-purpose flour and 1/2 cup whole wheat flour)
1/3 cup oat bran
1/2 cup dark chocolate chips

Instructions:

1. Preheat oven to 350 degrees.  Spray loaf pan with cooking spray.
2. In a large bowl, prepare the flax eggs by mixing water and flaxseed meal, letting it rest for 5 minutes.
3. Add pumpkin puree, maple syrup, brown sugar, melted coconut oil, and stir.
4. Then add baking soda, baking powder, cinnamon, salt, stir again.
5. Add coconut milk, stir again.
6. Add whole wheat pastry flour and oat bran, stir until just combined.
7. Stir in chocolate chips.
8. Pour batter into loaf pan and bake until a knife or toothpick inserted into center comes out clean - about 50-60 minutes.
9. Allow to cool in pan for 10 minutes, then transfer to plate or wire rack to cool before slicing.

Pumpkin Crumble Cake

Pumpkin Crumble Cake is a delicious fall dessert recipe; and a great alternative to pumpkin pie at Thanksgiving.

Enjoy!

Pumpkin Crumble Cake
Serves 8-10

Ingredients:

1 pkg. white cake mix
1 egg, beaten
1/2 cup (one stick) butter, melted
1 can (15 oz.) pumpkin puree
3 eggs
1/2 cup granulated sugar
1/4 cup packed brown sugar
1 1/2 tsp. ground cinnamon
1 tsp. nutmeg
1 tsp. vanilla extract
1/2 cup granulated sugar
4 Tbsp. butter, softened

Instructions:

1. Preheat oven to 350 degrees and grease 8"x8" pan.
2. Reserve 1 cup of cake mix.
3. In a large bowl, combine the remaining dry cake mix with 1 beaten egg and 1/2 cup melted butter.  Mix well, then pat into prepared pan to form crust.
4. In a large bowl, mix together pumpkin puree, 3 eggs, 1/2 cup granulated sugar, brown sugar, cinnamon, nutmeg, and vanilla.
5. Pour over crust.
6. Combine reserved 1 cup cake mix, 1/2 cup sugar, and 4 Tbsp. softened butter.
7. Crumble over pumpkin filling.
8. Bake for 45-50 minutes, or until firm.

Note:  The topping mixture at Step 6 will not seem very crumbly after mixing it together, but it will transform into a soft, but crumbly topping after it's cooked.

Sourdough Bread

  If you started your sourdough, and have it bubbling and brewing on your kitchen countertop, then you're ready to make sourdough bread.
This recipe is from the King Arthur Flour website, and makes perfect sourdough bread every time.

Sourdough Bread
Makes 2 Loaves

Ingredients:

1 cup fed sourdough starter
1 1/2 cups lukewarm water
2 tsp. instant yeast
1 Tbsp. sugar
2 1/2 tsp. salt
5 cups unbleached all-purpose flour


Instructions:

1. Combine all ingredients, kneading to form a smooth dough.
2. Allow the dough to rise in a covered bowl, until it's doubled in size, about 90 minutes.
3. Gently divide the dough in half, it will deflate somewhat.
4. Shape dough into two oval loaves.  Place the loaves on a lightly greased or parchment-lined baking sheet.  Cover with a kitchen towel, and let rise until very puffy, about 1 hour.  Towards the end of the rising time, preheat the oven to 425 degrees.
5. Spray the loaves with lukewarm water.
6. Make two fairly deep diagonal slashes in each loaf with a serrated knife.
7. Bake the bread for 25-30 minutes, until the loaves are a deep golden brown.  Remove from oven, and cool on a rack.

***

Kitchen Note: This is not an essential tool for making bread, but I mix and knead my sourdough bread in my KitchenAid Classic Stand Mixer - it makes breadmaking a little easier and quicker.  But use the ceramic attachment, instead of metal, for sourdough recipes.
 The plastic cover on the mixing bowl is also handy to have for covering yeast-rising dough - and for keeping a recipe covered in the fridge for later use, or for covering and storing mixer attachments.

Flax Eggs

Flax eggs are a simple and healthy egg replacement, and binding agent for cookie, bread, or cake recipes.

 It's so simple.  Just mix together:

1 tbsp. flaxseed meal

and

3 tbsp. water

Let rest for 5 minutes, and it's ready to use.

 This recipe is equivalent to 1 egg.

Smoked Salmon and Broccoli Bake

 This is a simple casserole recipe that requires only a few basic ingredients, one cooking pot, and one baking dish.  And if you don't have canned smoked salmon on hand, I think tuna would work well instead - although I've never tried it.

Smoked Salmon and Broccoli Bake
Serves 4

Ingredients:

2 cups (1 pint) canned smoked salmon, drained
12 oz. pkg. frozen chopped broccoli
1 1/2 cups vegetable pasta shells (bowtie pasta would work well too)
1 cup grated Cheddar cheese
1 can cream of mushroom soup
Sprinkling of black pepper

Instructions:

1. Cook pasta, drain, and place in separate bowl.
2. Cook broccoli, drain.
3. Add smoked salmon, cooked pasta, Cheddar cheese, and cream of mushroom soup to pot with drained cooked broccoli, mix together well.
4. Place mixture in 8" x 8" glass baking dish, and season top with pepper.
5. Cook in 350 degree oven for 30 - 40 minutes.

Grilled Portobello Mushrooms

Grilled Portobello Mushrooms are a new recipe for me, but became a family favorite this summer whenever we fired up the grill.  These beautiful large mushrooms are the steak of the mushroom family, and when barbecued, taste similar to beef steak.

On this night, we enjoyed them with barbecued king salmon, a garden salad, corn on the cob . . .

homemade bread . . .

and a few good cribbage games after dinner.

Enjoy!

Grilled Portobello Mushrooms

Ingredients:

4 Portobello Mushrooms

1/4 cup olive oil

4 cloves garlic, chopped

Salt and Pepper

Instructions:

1. Clean mushrooms, and remove stems.
2. Place mushrooms in a gallon-size Ziploc bag and add olive oil, chopped garlic, and a generous sprinkling of salt and pepper.
3. Cover mushrooms with olive oil marinade by shaking bag gently.
4. Refrigerate mushrooms in bag for 2 - 3 hours.
5. Grill mushrooms for 5 minutes on one side, then turn over and grill on other side for another 5 minutes.

Sourdough Starter

Sourdough starter is a staple in many Alaskan kitchens for making delicious sourdough breads, pancakes, waffles, pizza crust, and even chocolate cake.
 I started making my own sourdough starter only about a year ago, after I found this simple recipe from Alaska from Scratch.

 I keep my sourdough starter in this old cheese crock from Wisconsin, but any 1-quart glass jar

or ceramic bowl would work.

In an upcoming post, I'll share a simple recipe for making two loaves of delicious sourdough bread using one cup of sourdough starter.

Sourdough Starter

Ingredients:

2 cups warm water
1 Tbsp. sugar
1 Tbsp. dry yeast
2 cups All-Purpose Flour

Instructions:

1. Pour warm water into  1-quart glass jar or ceramic jar or bowl.
2. Add and dissolve the sugar and yeast in that order.
3. Stir (always with a wooden or plastic spoon) in the flour gradually.
4. Cover the jar or bowl with a clean dishcloth and place somewhere warm.  Keep an eye on your starter, because it will grow exponentially the first day and may overflow your container (mine did!), so watch it closely.
5. Let it work anywhere from 2 to 5 days, stirring it about once a day as it will separate.
6. When the bubbling has subsided and a yeasty, sour aroma has developed, stir your starter once more and put it in the refrigerator until you're ready to use it.  The starter should have the consistency of pancake batter.
7. Feeding Your Starter - Refrigerated starter is fairly dormant once chilled, and only has to be fed once every 2 weeks.  Add 1 cup of flour, and 1/2 cup warm water and stir to combine.  Cover and allow to sit in a warm place for 24 hours.  Stir again and refrigerate.
8. Using Your Starter - If in the fridge, take out of fridge and put on kitchen counter the night before.  The next day, follow recipe directions for the amount of starter to use.  Then replace the amount of starter you took out with an equal amount.  Example: If you used one cup of starter, add to your starter one cup flour, and 1/2 cup warm water.  Stir with a wooden or plastic spoon.  Cover and allow to sit in a warm place for 24 hours.  Stir again and use, or refrigerate for later use.

~~~

And finally, if you have any questions or problems with your sourdough starter at all, please leave a comment.  I'd be happy to help!

Food for the Soul

We've been enjoying another beautiful Alaskan summer,

my 29th, and my husband's 40th!

Monkshood and Bellflowers in my garden.

Everybody needs beauty as well as bread,

a place to play in and pray in,

where nature may heal and give strength to body and soul.

~ John Muir

***

Mexican Lasagne

Mexican Lasagne is a family-favorite vegetarian dish. It's delicious served with guacamole.

Mexican Lasagna

Serves 6-8

Ingredients:

2 tsp. olive oil

1 1/2 cups yellow onion, chopped
3 garlic cloves, chopped

1 large zucchini, diced (about 2 - 3 cups)

2 1/2 tsp. ground cumin

1 can (14.5 oz.) diced tomatoes

1 can (15 oz) black beans, rinsed

1 cup frozen or canned corn

1 can (10 oz) mild red enchilada sauce

1/2 cup chopped cilantro

4 flour tortillas

1 - 2 cups grated Cheddar cheese

Instructions:

1. Heat oven to 400 degrees.  Coat a 9"x13" baking dish with nonstick spray.
2. Heat oil in a large pot over medium heat.  Add onion and garlic, saute 5 minutes.  Add zucchini and cumin, saute 5 minutes, or until zucchini is crisp-tender.  Stir in tomatoes, beans, corn and enchilada sauce; bring to simmer.  Remove from heat and stir in cilantro.
3. Put 2 tortillas in baking dish side by side so that bottom of dish is covered.  Top with one half of the zucchini mixture, then sprinkle one half the grated cheese.  Repeat another layer with two more tortillas, zucchini mixture, and cheese.
4. Cover with foil and bake 20 - 25 minutes, until bubbly and cheese is melted.  Cool 5 minutes.

Berry Cobbler

 I've been picking wild huckleberries, blueberries, and salmonberries this week. The weather has been perfect for it - warm, dry, and sunny.
I rinse, freeze, and save most of my berries for fall and winter recipes,
and also make one of my favorite summertime dessert recipes . . .

Berry Cobbler
Serves 6

Ingredients:

Berry Filling:
4-6 cups mixed berries (fresh or frozen)
1/4 cup granulated sugar
1 Tbsp. cornstarch

Biscuit Topper:
1 cup all-purpose flour
2 Tbsp. granulated sugar
1 1/2 tsp. baking powder
1/4 tsp. sea salt
1/4 cup salted butter
1/4 cup milk
1 egg, beaten

Instructions:

1. Mix berries, sugar, and cornstarch together in a round glass baking dish, set aside.
2. For biscuit topper, in a separate bowl, mix together flour, sugar, baking powder, and salt.
3. Cut in butter until mixture resembles coarse crumbs.
4. Combine milk and beaten egg.
5. Add to dry mixture, stir just to moisten.
6. Spoon 6 mounds of biscuit topper onto berry filling.
7. Bake at 400 degrees for 20 - 25 minutes
8. Serve warm with whipped cream or ice cream.

Beach Asparagus

Last week, my husband, middle son, and I walked out to a nearby beach to pick beach asparagus.  Beach asparagus is a perennial beach plant that grows along the sheltered shores and bays of Southeast Alaska.

Beach asparagus is harvested by cutting it at the base of the plant with a small knife, and collecting it in a plastic bag.  The beach was so peaceful and quiet that day.  The only sounds I heard were the caws of ravens.

Once home, the beach asparagus is rinsed, then blanched for about one minute, then rinsed again in cold water, and finally drained in a colander.  I then froze it in freezer bags.

 Beach asparagus is salty and slightly crunchy, and can be eaten raw.  In cooking, it is treated like a vegetable, and is delicious added to stir-fries, quiche, and salads.  It can also be frozen or canned for later use.

A very helpful book on the harvesting and cooking of beach asparagus, kelp, and other edible seaweeds of Alaska is Common Edible Seaweeds in the Gulf of Alaska by Dolly Garza.

***

Kitchen Note:  Blanching means to boil or steam a vegetable briefly, but not until it is fully cooked.  Blanching vegetables before freezing is an important step in the preservation process.  Blanching stops the enzymatic activity that decays vegetables.  These enzymes can survive freezing temperatures and continue the decaying process, even though the vegetable is frozen.  Preheating the vegetable in boiling water or steam kills off these enzymes.

Maple Chocolate Chip Cookies

My youngest son calls these my "vegan cookies", and they are, except for the addition of dark chocolate chips (although some brands of dark chocolate chips are vegan).  But, these cookies are egg and dairy free, and a nourishing little treat, especially if you add a handful of chopped nuts.  They are definitely yummy, and never last long!

Maple Chocolate Chip Cookies
Makes 2 dozen

Ingredients:

2 cups quick oats
1 cup all-purpose flour
1 cup sweetened flaked coconut
1/2 tsp. cinnamon
1/4 tsp. sea salt
1/2 cup pure maple syrup
1/2 cup coconut oil, melted
1 tsp. vanilla
rounded 1/3 cup dark chocolate chips
1/4 cup chopped nuts (optional)

Instructions:

1. Preheat oven to 350 degrees.
2. Combine oats, flour, cinnamon, salt, and flaked coconut in bowl.
3. In a separate bowl, mix together syrup, melted coconut oil, and vanilla.
4. Pour the wet ingredients into the dry, and mix together until moistened.
5.   Fold in chocolate chips and nuts.  If the dough is still warm from the melted coconut oil, wait until it cools before adding the chocolate chips.
6. Place cookie-size balls on cookie sheet.
7. Bake 14 - 16 minutes, or until lightly browned.
8. Remove from pan, and let cool.

Recipe adapted from Beauty That Moves

Potato Salad

My family's favorite potato salad recipe.
Enjoy!

Potato Salad

Serves 8

Ingredients:

6 medium Russet potatoes
5 hard-boiled eggs, chopped
1 cup celery, thinly sliced
1/2 cup green onions, chopped
3/4 cup mayonnaise (I use Best Foods)
2 Tbsp. white vinegar
1 tsp. sea salt
1 tsp. sugar
1/4 tsp. coarse-ground black pepper

Instructions:

1. Peel, cut in half, and gently boil potatoes until cooked, about 30 minutes.
2. Drain water and cool, then with a knife, chop potatoes while still in pot, into 1-inch pieces. (Note: wait until potatoes have cooled sufficiently, otherwise you'll end up with Mashed Potato Salad)
3. Add chopped eggs, celery, and green onions to potatoes, mix.
4. Mix in a separate bowl, mayonnaise, vinegar, salt, sugar, and pepper.  Add to potato mixture, and combine.
5. Serve chilled, or immediately at room temperature.

Barbecued King Salmon

On Sunday we celebrated Father's Day with our two younger sons who are home from college for the summer, and our eldest son who joined us by phone from Minnesota.
 Our middle son prepared barbecued king salmon for dinner.

He seasoned it with lemon pepper, garlic powder, onion granules, dill weed, chipotle chile powder, and lemon juice; topped it with onion and lemon slices, and placed it on the grill for 10-15 minutes.

It was delicious!

We also had garlic mashed potatoes, lemon-garlic broccoli, homemade bread, and warm berry cobbler with whipped cream for dessert.

It was a great time, and a great dinner, for a great Dad!

Guacamole

This is a very simple recipe for guacamole. I used to make it with a half cup of sour cream so it would spread further, but nowadays I leave out the sour cream for a healthier version.
 But either way you make it, it's delicious, and simple to make.

Guacamole

Ingredients:

2 or 3 ripe Hass avocados

garlic powder, to taste
sea salt, to taste

splash of lime juice (about 1 tbsp.)

Instructions:

1. Cut avocados in half lengthwise and remove pits.
2. Scoop avocado into bowl, and mash.
3. Add garlic powder and sea salt to taste, while mixing together.  
4. Stir in a splash of lime juice to preserve its color.
5. Cover and chill, if not serving immediately.

Kale Pasta

I love this simple kale dish and make it almost every week.  The combination of garlic, onions, and lemon juice mixed in with the kale gives this dish its delicious flavor.

Kale Pasta

Serves 4-6

Ingredients:

1 large bunch of kale, large center ribs removed, chopped or torn into small pieces, and rinsed

4 Tbsp. olive oil, divided

1/2 medium yellow onion, chopped

5 large garlic cloves, coarsely chopped

4-6 oz. whole-wheat spaghetti pasta

Juice from 1 large lemon

Generous sprinkling of sea salt

Red pepper flakes, to taste (we like a lot!)

Sprinkling of shredded Parmesan cheese (optional)

Instructions:

1. Heat 2 Tbsp. olive oil in a large, heavy pot over medium heat.  Add onion and and garlic and cook until soft and fragrant, stirring occasionally, about 5 minutes.
2. Add kale, remaining 2 Tbsp. olive oil and salt, toss until wilted, about 3 minutes.  Reduce heat to medium low, and cook until kale is tender, about 5 minutes, stirring occasionally.
3. Meanwhile, cook pasta according to package directions.  Drain.  Add drained pasta to kale mixture, along with lemon juice.  Toss to combine.  Sprinkle with red pepper flakes and salt to taste.

A sprinkling of shredded Parmesan cheese over the pasta, and a side of garlic bread is delicious with this dish.

Kitchen Note:  Kale, like other leafy greens, cooks down to about one quarter of its raw size, so if you're not a kale gardener, buy one to two bunches of kale at the grocery store for this dish.

Introduction

Hello, and welcome to my blog.

My husband and I are empty nesters after 28 years of raising three wonderful sons, many of those years in our small seaside home in rural Southeast Alaska.

  I enjoy cooking simple, healthy, mostly plant-based meals for my family, and have collected many recipes throughout the years.  A plant-based meal for us means - more vegetables, whole grains, beans, fruits, seeds, and nuts; and less meat (local fish), eggs, and dairy.

So, this blog will be a journal of favorite recipes, a few helpful kitchen notes, and a little of everyday life from One Tiny Kitchen in Alaska.

Thanks for stopping by, and I welcome your comments.