Author: ajeanneinthekitchen

I love pumpkin.  I love everything pumpkin.  In the fall, I usually get into my pumpkin moods, and make a lot of dishes with some kind of pumpkin.  Pumpkin is just the perfect fall food, I think.  I love the taste of pumpkins, but they are also very healthy for you too.  The Flavors of Fall

I am definitely a bread person, and love to have bread of some sort with my dinner.  So when I came across this recipe for pumpkin-Parmesan bread, I was very excited to try it out.  Boy, am I glad I did too.  I love it!  It is a little bit sweet, from the pumpkin and the sugar, but with the addition of the Parmesan cheese and sage, it makes it a bit more savory.  The combinations of flavors work perfectly together.  You can top it with a little butter or creme fraiche, whichever you prefer.  I served it with my beef short ribs.  It made for a perfect fall meal.  A Simple Fall Feast

Pumpkin-Parmesan Bread

3 1/2 cups flour

1 1/3 cups sugar

1 1/2 tsp salt

1 tsp baking soda

1 tsp baking powder

1 tsp ginger

1/2 tsp black pepper

5 large eggs,

1 1/4 cup canola oil

1 15 oz can of pumpkin puree

1 cup Parmesan cheese, divided

1/3 cup fresh sage or rosemary, or a combination of both

Preheat the oven to 350*F

Spray 2 loaf pans with cooking spray

Mix the flour and all the dry ingredients together and set aside.  Slightly beat the eggs, then mix with the canola oil and add to the flour mixture.  Once those are combined well, add the pumpkin and about 3/4 cup of the Parmesan cheese, and mix well.

Divide the batter equally into the two loaf pans, and spread it evenly in the pans.   Top with the remaining Parmesan cheese and bake for about 60-70 minutes, or until a toothpick that is inserted in the middle comes out clean.  Let cool before eating.  then sit back and enjoy the flavors of the season.

With all the eggs, it came out so light and fluffy.  Delicious!

Recently, a dear friend of mine asked me if I ever used a slow cooker.  Sure I do.  I admit, I don’t use it all that much, but I do use it for quite a few things.  Some things just need to be cooked slow and easy in order for all the flavors to really come to life.  I don’t know about most people, but I do know that I do not have enough time to stay at home watching over a pot of something that needs hours and hours to cook.  I am way too busy to do that.  That’s what slow cookers are for.  Put your ingredients into the slow cooker, turn it on the appropriate heat and temperature, cook it for as long as it needs to cook and walk away.   A few hours later, Voila!  Your dish is done.

Usually when I cook ribs, especially when I cook beef short ribs.  I will cook them in a slow cooker.  I have tried them in the oven, and I have tried boiling them before putting them on the grill, but to me, they come out best when cooked nice and slow, in the slow cooker.  The meat just falls right off the bone, and melts in your mouth.  I think that is rib perfection when that happens.  And this is exactly what I did for last night’s dinner.  I slow cooked some beef short ribs for about 6 1/2 hours, at a medium-high temperature.  When I took them out of the slow cooker, they were so tender and juicy.  I topped them with an apple butter BBQ sauce that I made, and served them with the leftover scalloped potatoes and some steamed vegetables.  I also made some pumpkin parmesan cheese bread to serve along side, with a glass of zinfandel to complete the meal.  It was just the perfect warm, comforting meal for a cold, frigid day.

Ribs are like so may other dishes where people brag about their ribs and how they cook them, and often times the recipes are handed down through the generations..  So I don’t dare tell anyone how to cook them.  Those are waters I don’t care to venture in.  There are so many different methods and good sauces and rubs out there, so I say, to each his/her own, and make them the way you like them.  I am only offering up one other way to make them.  Even I try them out in different ways all the time too, and make different sauces as well.   This time I used an orange-ginger rub, dried onions, garlic and cinnamon, about 1 heaping TBSP of each.  I placed the ribs in the slow cooker, then added my flavorings and topped the slow cooker with water, probably about 4 cups of water.  I cooked them at a medium-high temperature, or setting #3 on my slow cooker, for about 6 1/2 hours.

While the ribs were cooking, I made my sauce.  Again, I use and make all kinds of different sauces all the time.  This time, I made a more fall-like sauce to go with the season.

Apple-Butter BBQ Sauce

1 heaping TBSP garlic

1/4 cup dried onions

3-4 TBSP molasses

1 1/2 cups apple butter

3-4 TBSP Edith’s Best Triple A Sauce

1 TBSP cinnamon

1 TBSP orange-ginger rub

Mix everything together chill before serving.

**** Sadly to say, I have now used up all my Edith’s Best Triple A Sauce, and now I need to get some more.  Since I do not live in Florida, I am going to have to order some from Amazon until they start selling it in stores nationwide.  If you have an opportunity to try this sauce, do so.  It is absolutely delicious! Sauce It Up with Edith’s Best

Again, our weather is cold and crisp outside.  Today we even have hints of snow in the air, though none has fallen yet.  It is a perfect day for something warm and comforting right out of the oven.  It is a perfect day for roasted chicken, with scalloped potatoes and roasted fall vegetables.

Since I work nights, I usually get everything prepared and leave my husband cooking instructions for later, if it is something that I cannot finish before going to work.  Sometimes he listens and sometimes he doesn’t.  I left specific cooking instructions for the chicken, with the cookbook opened to the page for him to read the directions, but this was one of those times when he decided to do his own thing, and not follow the cooking directions.  So my roasted chicken is not as crispy or as golden brown as I would have done it, but what am I going to do.  He tried.  The chicken still tasted very good, and that’s the main thing.

I made a garlic herb butter and put it all over the chicken, under the skin.  Then I coated it with salt & pepper and olive oil before putting it in the oven.

I added about 1-1 1/2 tsp of each fresh basil, thyme, oregano and sage, along with about 1 TBSP of garlic to softened butter and mixed it all up.

Before filing the chicken, pat it dry with a paper towel, then gently lift the skin away from the meat of the chicken, and spread the garlic-herb butter mixture all over the meat of the chicken.  This is to keep it moist as well as to flavor the whole chicken.  Once you have spread the butter mixture over the whole chicken, gently bring back the skin as best as possible, then coat it with salt & pepper and olive oil.  This is to give the skin a nice and shiny, crispy coat.   You can rub the chicken with your butter, as well as the salt & pepper on the skin, up to about 48 hours before roasting it.  I would not coat it with the olive oil until right before placing it in the oven though.

Preheat the oven to 400*F

Place the chicken in a rack, in a large baking pan.  I usually line my pan with aluminum foil to make cleaning much easier.   Wrap the tips of the wings with small pieces of foil so they don’t burn.  Place the chicken in the center of the oven and cook the chicken at 400*F for about 15-20 minutes, breast side down.  Reduce the heat to 375*F, flip the chicken over, breast side up, and continue to cook for about another hour, or until the internal temperature reaches at least 165* F, longer if you prefer it cooked more.

Once the chicken is cooked, remove it from the oven and let it rest for about 15 minutes or so before cutting it.

I served the roasted chicken with cheesey scalloped potatoes and roasted pumpkin and Brussels sprouts.  The Flavors of Fall  I completed the meal with a chardonnay that had hints of apples, citrus and melon.  This was a simple fall feast, jut perfect when the temperatures outside start to chill.

Fall is here.  As I look out my window right now, I am seeing all the beautiful colors of the fall season.  The trees and bushes are all various stages of greens, golds, oranges, and reds.  It is just so beautiful and colorful.   The fall season has also brought a dramatic drop in the temperature as well.  These last few days, we have had highs in the high 30’s and low 40’s.  I LOVE it!!!!  I say bring it on!  When the weather starts to get cold outside, there is nothing better than a nice hot soup to warm you up from the inside out.  It is most definitely soup weather, so I made a delicious fall soup with sausage, Northern white beans, pumpkin, and lots of fall vegetables.  As my dad would have said, “it warmed the cockles of my heart”.

Let’s get this soup started.  I used fresh spinach, kobaishi squash (AKA pumpkin), Anaheim chilies, jalapeno, garlic, onions, and tomatoes, along with  spicy Kielbasa sausage and Northern white beans.  To kick it up even a bit more, I added cinnamon and allspice too, and I simmered it all in chicken broth for about 2-3 hours, and Voila!  It was time for soup.

Sausage, White Beans and Fall Vegetable Soup

2 lbs cooked sausage of your choice, diced small

1 lb bag of uncooked Northern white beans (cook according to directions on the package) or 2 cans of beans, drained and rinsed

2 cups pumpkin or hard squash of your choice, medium cube

2 Anaheim peppers, diced, small

1 jalapeno pepper, diced fine

1 medium onion, diced fine

1-2 heaping TBSP garlic

4 cups fresh spinach, stemmed and chopped in a rough cut

2-3 tomatoes, diced small

about 8 cups of chicken broth – in the picture I show Swanson’s chicken broth, but I actually made my own and used that instead

1 TBSP cinnamon

1-2 tsp allspice

salt & pepper to taste

olive oil

Saute the heartier vegetables in olive oil until the onions are translucent and the pumpkin is semi-tender.  Add the sausage and continue to cook until the sausage is cooked completely.

Once the sausage and vegetables were cooked, I added the beans, the chicken broth, cinnamon, allspice and salt & pepper, as well as the additional sausage and peppers I had.  I brought it up to a boil, then reduced the heat to a simmer, and let simmer for 2-3 hours, stirring occasionally.

Add the spinach and tomatoes right at the end, and let it cook for just a few minutes more.  Then serve it up.

This is one of my recipes that the more stuff I have, the better it gets.  No real recipe, but, again, as I always say, use what you have and use what you like.  I love all kinds of vegetables, so for me, that’s easy.   I always have a ton of different vegetables on hand.  I just put in a little of this and a little of that, stir my magic wooden spoon, and magic in the kitchen just happens.  I had some leftover sausage with mushrooms, peppers and onions in a spicy marinara sauce, so I added that to my soup as well.  I figured, I was already adding tomatoes and sausage, so why not add a bit more.  It made the soup really hearty.  I just might have to do that again, the next time I make this soup.

Time for soup.  I served it with a couple of slices of warmed rosemary bread and a very smooth, full bodied zinfandel with lots hints of black cherry.  The fruitiness of the wine accompanied the spice of the soup just perfectly.   Bon Appetit!

I know, yesterday I said I did not need to bake any more sweets, but I just had to make these.  Not so much to satisfy my sweet tooth, although that is certainly true, but I had some leftover white chocolate ganache from when I made my lemon-thyme truffles White Chocolate Lemon-Thyme Truffles that I just had to use before it went bad.  It was eating away at me.  I had to find a use for it.  And I did.  I made pumpkin biscotti.

It’s pumpkin season, and I just love pumpkin.  I love it every which way it can be cooked.  Today, pumpkin biscotti, and tomorrow it will be pumpkin in a different way.

All you need to make pumpkin biscotti.

Pumpkin Biscotti

3 1/2 cups flour

2 tsp baking powder

1/2 tsp salt

2 1/4 tsp pumpkin pie spice or 1 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ginger, 1/4 tsp allspice

2 eggs

1 1/2 cups firmly packed brown sugar

1/2 cup pumpkin puree

1 TBSP vanilla

1 1/4 cups toasted pecans, chopped fine

cranberries (optional)

1 cup white chocolate, melted for dipping

1/2 cup heavy whipping cream or more as needed

Preheat the oven to 350* F

Line two baking sheets with parchment paper

Mix all the dry ingredients, except the nuts, together and set aside.

Mix the eggs, brown sugar, vanilla and pumpkin together in a mixer.  Add 1/2 of the flour and mix, then add the rest of the flour and mix.  Once everything is well combined, gently fold in the nuts and/or cranberries.  Divide the dough in half.

On a lightly floured surface, shape the dough into two logs, about 3×10 and place on the baking sheets.  Bake for about 35 minutes, then remove from the oven and let cool for 5-10 minutes.

Reduce the oven tempeperature to 325* F.  Slice the biscotti logs into slices about 1/2″ thick with a serrated knife, and place back on the baking sheets and return to the oven for about 20-30 more minutes, or until the biscotti is nice and crispy.  After about 10-15 minutes, flip the cookies over onto the other side and return to the oven to continue baking.

Once the biscotti has cooled completely, melt your white chocolate and cream together  to make your white chocolate ganache.   White Chocolate Lemon-Thyme Truffles

Dip half the cookie into the ganache and shake off the excess.  Repeat until all the cookies are done.  If the ganache gets too cool and becomes difficult to work with, just re-heat it until it becomes liquid again and continue.

As with any other type of biscotti, these are best when served and/or dipped into a nice cup of coffee, tea or a steaming hot cappuccino.

***I did not think of using cranberries until I already had them in the oven.  Oh well.  Next time.

Wow!!!!!!   …… So far, October is turning out to be a great month for me and “A Jeanne in the Kitchen”.  I am so honored.  Thank you all so much.  I was nominated for the Blogger Recognition Award by Stay At Home Mom.  I am honored to be in the company of so many other wonderful bloggers.  May the best blogger win.

How my blog started

My blog “A Jeanne in the Kitchen” actually started by a dear friend of mine who was so impressed by the way I cook from the heart telling me that I needed to get my name out there and create something that would help other people cook with ease and to feel more comfortable in the kitchen.  I grew up in the “waste not want not” years, and everything was re-purposed as best as it could be.  That’s how I cook.  I am a trained, certified chef, and yes I can cook very fancy foods and meals when I want to, or when I need to, however I much prefer cooking from my heart, and cooking rustic, everyday foods.  Those are the foods I enjoy eating, and those are the foods I enjoy cooking.  So after my dear friend’s encouragement, here I am, and “A Jeanne in the Kitchen” was created.  You can find me at ajeanneinthekitchen.com.  Please stop by and say hi.  If you like what you see, come and stay awhile, and invite your friends too.

Advice for new bloggers

Blog about something you know about.

Blog about something your are passionate about.

Your readers will know if something is fake or phony.  They will know when you are sincere and your blog is coming from the heart or of it is contrived and you really don’t know much about the subject matter you are writing about.

Be real.

My nominees

Gosh, there are so many great blogs out there.  How do I choose just a few who I think are worthy?  I am still new to the world of blogging, and so far, I have discovered so many wonderful blogs that I never knew about.  A whole new world was opened up to me that I never knew existed before.  If I have not nominated you, it is only because I was limited to the number from which I could choose.

1.  trkingmomoe
2.   floatinggold
3.   PlantsandBeyond
4.   A Voice from Iran
5.   MiddleMe
6.   SoundEagle 🦅ೋღஜஇ
7.   BallesWorld
8.   Pacific Paratrooper
9.   sasegirls.wordpress.com
10.   Bitchin’ in the Kitchen
11.   koolkosherkitchen
12.   Ella @ thewackyspoon.com
13.   oladewalaura
14.   Rad Gamer
15.   indianeskitchen

You are all so deserving as are so many more.  In my eyes, we are all winners, regardless of awards.  Keep doing what you are doing, and enjoy what you do.  I know I sure enjoy what you all do.

Rules

• Thank the blogger that nominated you and give a link to their site.
• Do a post to show your award.
• Give a summary of how your blog started.
• Give two pieces of advice for any new bloggers.
• Select at least 15 other bloggers for this award.
• Let each nominee know you’ve nominated them and give a link to your post.

As most of you know, my fur babies are my children.  I have two cats, Otis and Nicodemus, and two Saint Bernards, Lucie and Vinnie.  I don’t dare cook for my cats since that is more a of pain in the neck and a giant nuisance than it is worth.  But I do cook for my dogs all the time.  They are not picky eaters, and can eat most everything we can, so it is much easier to cook for them, and they actually appreciate what I make for them too.  I actually make their wet food about once a week.  But every now and then, I also make them treats as well.  After all, I want them to eat healthy treats too.  I have had both dogs and cats all my life, and they have all have lived long, healthy lives.  One of  the best things to help give them a long, healthy life is to feed them human quality foods, and when making their food, I make it out of the exact same ingredients I would use for my husband and myself.  Dogs in general need a lot of lean proteins and very little fats.  Lucie is on a diet, and needs even less fat.  She weighs about 150 lbs.  She is a very curvy girl with big hips.  Vinnie is all lean muscle, but he still weighs about 140 lbs.  Because big dogs are prone to hip dysplasia, we have to really watch their weight.  We want them healthy, and to have some meat on their bones, but we do not want them fat or over weight.  Sometimes, it is a fine line, but we try our best.  It was a very good day for baking today, since the weather was very cool and overcast.  I do not need any more sweets or treats in the house at the moment, so I baked doggie treats instead.  Mommy and her special assistant Fritzie, made the kids some yummy, healthy peanut butter and banana treats today.   They gobbled them up, so I am going to take that as a good sign that they were delicious; although sometimes that is not the best way of determining if something is good or not, since they have been known to eat poo too.  We made enough treats for Lucie and Vinnie to share with some of their doggie friends too.

Fritzie guarding her treats.

Peanut Butter and Banana Dog Treats

2 bananas, peeled and mashed

2 cups oat flour

1 1/3 cups rolled oats

3/4 cup dried parsley

1/4 cup dried mint (optional.  You can use only parsley if you wish, just make it 1 full cup)

6 heaping TBSP peanut butter, either creamy or chunky

2 eggs

Preheat the oven to 300* F

Line your baking pans with parchment paper.

Mix all the ingredients together.  Then let rest for about 5 minutes.  Once everything is mixed well and has sat, make 2×2″ balls then press them down to about 1/4″ in thickness, and cut into your desired shapes.  I used a dog bone cookie cutter dipped in flour.   Place the cookies on the baking sheets and bake for about 55 minutes or until dried and hard.  You want them crunchy.

If your dogs can handle crunchy foods, it is better for their teeth.  It also helps to clean their teeth too.  Before giving them to your dogs, make sure they cool completely.  My dog Lucie cannot handle things when they are still warm.  It upsets her tummy something terrible.  Both the parsley and the mint are breath fresheners, both for humans and for dogs, but all of us who are dog lovers know that our dogs don’t always have the freshest breath, so every little bit helps.  Depending on the size of the treats, on average, each treat is about 45 calories.

This is all it takes to make these healthy doggie treats.  Your dogs will absolutely love them.  Lucie and Vinnie sure did.

Mash the bananas with a potato masher until they almost become a liquid.

After the bananas are mashed, add the rest of the ingredients and mix together well.  The dough will be a stiff dough.

The dough is easy to handle and to work with.  Grab a chunk and press it down to about 1/4″ in thickness then cut into your desired shape.  I used a dog bone cookie cutter dipped in flour before each cut.  My dough made enough for about 50 cookies that were about 2-2 1/2″ long.

Bake the cookies at 300*F for about 55 minutes, or until they are crunchy.

Lucie and Vinnie eagerly awaiting to sample the goods.

They ate their treats so fast that I could not get a picture of them eating them.  So instead, i got pictures of them with dinner, made with lean ground beef, carrots, potatoes, peas and yogurt.  We mix it in with their dry food every night.

I think they liked it.  Lucie is saying “more please”.

Thanks to all of you, ” A Jeanne in the Kitchen” is growing.  I now have joined the 200+ club and that is all because of you and your support.  So I thank each and every one of you.  This would not have been possible without you.  I am looking forward to the next part of this fun journey.  I hope you all come along, and bring your friends too.

Thank you so much to “Bitchin in the Kitchen” for the fabulous recognition and kind words. I am truly honored. WOW!!!!  Scroll down to the food blog part ……

Ever since I first saw the recipes for the lavender truffles and the lemon-thyme truffles, I was eager to make them both.  I made the lavender truffles a couple of weeks ago Time for Truffles but only just got around to making the lemon-thyme truffles.  The original recipe called for dark chocolate, but that combination just did not seem to appealing to me.  So instead of using dark chocolate, I chose to make them with white chocolate.  I think white chocolate is a better choice for the lemon-thyme flavor combination.

When white chocolate was actually invented is still a mystery, however it is readily accepted that it was created in Switzerland, by the Nestle Chocolate Company in the 1930’s, probably around the same time milk chocolate was invented.  Their ingredients are almost identical, with the exception of cocoa beans and the chocolate liquor (the chocolate tabs used to make chocolate).  Because there is no chocolate liquor or cocoa solids used when making white chocolate, there is very little caffeine or theobromine found in white chocolate.  But don’t be fooled into thinking white chocolate is healthier for you.  It contains a lot of sugar and fat.  In 2004, The U.S. government regulations required that white chocolate contain at least 20% cocoa butter, 14% total milk solids, 3.5% milk fat, and no more than 55% sugar or sweeteners.  The European standards are very similar, although they do not have the regulations on the sugars or sweeteners.  It is believed that both milk chocolate and white chocolate were created as a way to use the excess coca butter that was extracted when making cocoa powder.  Europeans do not consider white chocolate as a real chocolate, although here in the United States, we do.  The difference between dark chocolate and white chocolate is in the process of how it is made.  Dark and milk chocolates are made from cocoa beans, whereas white chocolate is not.   Cocoa beans are composed of 54% cocoa butter, and that is a naturally occurring fat that is produced as a by-product when making cocoa powder.

White Chocolate Lemon-Thyme Truffles

1 cup heavy whipping cream + more as needed to make the white chocolate ganache coating

4-5 fresh thyme sprigs

12 oz white chocolate

3 TBSP lemon juice

1 tsp lemon zest

The procedure for making these is the same as it was for making the lavender truffles.  Time for Truffles Combine the heavy whipping cream and the thyme and bring to a simmer, then let steep for 15 minutes.  Then strain the whipping cream and discard the thyme sprigs.

Add the lemon juice and lemon zest to the cream, and bring back up to a simmer once again, and add 1/2 the chocolate.  Cook until all the chocolate is melted and everything is well incorporated together.  Then pour the mixture onto a baking sheet lined with parchment paper and evenly spread it out.  Chill for at least 3 hours.

Once the chocolate has set, use a spoon and spoon up roughly 1/2 tsp of the chocolate and roll into a ball with your hands.  Wear gloves when rolling the chocolate so the heat of your hands does not melt the chocolate.

Once all the chocolate has been rolled into balls about 1/2 ” in diameter, place them back in the refrigerator to chill and set again.  You can also place them in the freezer too.  I found the white chocolate was much softer than the dark chocolate, so I had a harder time getting it to set.  I placed them in the freezer for about 1 hour and it was much easier to work with.

Melt the remainder of the chocolate, adding cream as needed to make a smoother consistency.  The cream also will make for a shinier coating, which makes for a much nicer presentation.  Right before dipping them into the white chocolate ganache, I rolled them again to make them more round and evenly shaped.  With a toothpick, pick up the truffle centers and roll into the melted chocolate until completely covered and set onto a parchment paper lined baking sheet once again.  I added colored sprinkles again, and this is the time to add them.  Put the truffles back into the refrigerator to set once more.

Once the truffles have set again, they are ready to gently remove from the parchment paper and place in mini paper holders.  I love the combination of the white chocolate and lemon-thyme.  It is so refreshing.  Keep these chilled until ready to serve or eat.  They are very soft and melt very quickly.  Then savor the flavors.