A Jeanne in the Kitchen

I love nuts of all kinds and they are very popular around the holidays, in almost every culture around the world. Nuts are very healthy and contain a lot of protein, especially for being packed in such a small package. I handful of nuts is a good pick-me-up at any time of day.

Cashews are tree nuts. Tree nuts include almonds, Brazil nuts, cashews, hazelnuts, pecans, pistachios and walnuts. I love nuts of all kinds, but I have to say, out of all the different kinds of nuts available, cashews are probably some of my favorites, along with pecans.

The cashew was first discovered by Europeans in Brazil around 1558. Because of the irritating shells, they were thought to be inedible at first. Over time it was realized that it was the fruit skin and not the seeds that were irritating. Today, cashews are grown in Brazil, and all throughout South and Central America, as well as Africa, India and Vietnam. They can be grown in the US as well, although their growth is limited to the frost-free tropical regions of the United States, like Florida, Hawaii, and Puerto Rico. There is no commercial production in the US, though cashews are grown in botanical collections and some home landscapes. The “nut” itself grows out of the bottom of the cashew apple that grows on the cashew tree (Anacardium occidentale), which is a tropical evergreen tree. Cashews are expensive nuts to purchase because they are labor intensive to produce. The cashew nut is roasted in the hull to make it possible to crack it. The cashew nut remains, but there is still a skin around it that has to be removed by hand.

I made some cashew brittle for us to munch on through the holidays. This particular recipe is so quick and easy, and only takes about 15 minutes to make. And it is all made in the microwave too. I made it nice and nutty., but if you like it with more brittle and less nuts, just cut down on the amount of nuts used.

Brittle is a popular type of candy that was created by accident. Brittle, is a type of confection, consisting of flat broken pieces of hard sugar candy that is loaded with nuts, similar to toffee. Originally, it was made in the Southern region of the United States and it was made with peanuts. The lady who created it was making taffy and accidentally used baking soda in the mix instead of using cream of tartar and she did not want to throw away all her ingredients, so she decided to continue cooking it to see how it would tun out. The baking soda made the candy into a hard, crunchy candy rather than the softer version known as taffy. And the rest is history. Today, you can use any type of nut you like, or you can mix and match them. Sometimes some of the best creations come from accidents. Believe me, I most definitely have first-hand experience with this notion too. 🙂

Microwave Cashew Brittle

4 cups cashews or nuts of your choice

1/2 cup Karo white syrup

1 cup sugar

1/8-1/4 tsp salt

1-2 TBSP butter

1 tsp vanilla

1 tsp baking soda

Mix the nuts, sugar, salt and Karo syrup together and combine well. Put them in the microwave in a microwaveable dish and cook at a high power for 2 minutes.

Remove the nuts and mix everything together again, stirring well. Place the container back into the microwave and cook at high again for 6 minutes. The container is going to be very hot, so be careful.

Remove the nuts and add the butter and vanilla. Mix thoroughly and microwave at high once more, for an additional 2 minutes.

Spread parchment paper over a baking sheet.

Remove the nut mixture and quickly stir the baking soda into the mixture. Then quickly spread it over the parchment paper, in an even layer, covering as much of the pan as possible. This sets quickly, so there is no time to waste, or you will have a big lump of sugary, caramelized nuts which will be difficult to break apart.

Let the mixture cool completely, then with your hands, just break it apart into pieces and enjoy. This is so rich and so good, but it is very hard to stop at just one piece. It is a perfect treat to serve at parties any time of year.

Stay well and stay safe Everyone. ‘Til next time.

Today, December 21, is a special day. It is technically the first day of winter and the last day of fall. It is the shortest day and the longest night of the year. In the Northern Hemisphere, it takes place from December 21-December 23. It is the Winter Solstice. These dates are the start of the Summer Solstice in the Southern Hemisphere, since they are the exact opposite of us. The winter solstice is a celebration around the world and has been since the beginning of time. The word solstice is derived from the Latin sol (“sun”) and sistere (“to stand still”), because at the solstices, the Sun’s declination appears to “stand still”; that is, the seasonal movement of the Sun’s daily path (as seen from Earth) pauses at a northern or southern limit before reversing direction.

Ancient Romans held several celebrations around the time of the winter solstice. Saturnalia, a holiday in honor of Saturn, the god of agriculture, was a weeklong celebration in the days leading up to the winter solstice.

Also around the time of the winter solstice, Romans observed Juvenalia, a feast honoring the children of Rome.

In addition, members of the upper classes often celebrated the birthday of Mithra, on December 25. Mithra was an ancient Persian god of light. It was believed that Mithra, an infant god, was born of a rock. For some Romans, Mithra’s birthday was the most sacred day of the year. In the later Roman Empire, Mithra blended with Sol Invictus, god of the “unconquered sun.”

Some theorists believe the early Roman Catholic Church may have chosen the same date for Christmas in order to supplant pagan rituals, though many Christian scholars dispute this.

The Ancient Scandanavians celebrate the Yule, or the return of the sun at this time. The Inca Empire payed homage to the sun god Inti at a winter solstice celebration called Inti Raymi (Quechua for “sun festival”). The Chinese celebration of the winter solstice, Dong Zhi (which means “Winter Arrives”) welcomes the return of longer days and the corresponding increase in positive energy in the year to come. In Japan, the winter solstice is less a festival than a traditional practice centered on starting the new year with health and good luck. It’s a particularly sacred time of the year for farmers, who welcome the return of a sun that will nurture their crops after the long, cold winter. Shab-e Yalda or the Night of Birth, “Yalda night” is an Iranian festival celebrating the longest and darkest night of the year. The celebration springs out of ancient Zoroastrian traditions and customs intended to protect people from evil spirits during the long night. For the Zuni, one of the Native American Pueblo peoples in western New Mexico, the winter solstice signifies the beginning of the year. It’s marked with a ceremonial dance called Shalako. These are but a few of the celebrations from around the world and from different cultures that honor the winter solstice.

What are the holidays without music, right?! There is something very special about holiday music too. As you would expect from me, I have a very eclectic range of music that I love to listen to, and that includes holiday music as well. I love the old classics just as much as I love the new fun stuff, as well as the hard rock versions. I love all kinds of music and listen to everything. It really just kind of depends on my mood at the time. But I have to say, Christmas Eve in Sarajevo, by Trans Siberian Orchestra or TSO, is one of my absolute favorite Christmas songs, although I do have a lot of others that I enjoy tremendously as well. This is a modern version of Carol of the Bells. This song is best enjoyed when played LOUD!

We have seen TSO a few times. They are VERY talented musicians that combine rock with classical music. And their light and pyrotechnic show they put on is outstanding as well. They are truly an experience for ALL the senses and they are at their absolute best when seen and heard live.

I love the snow, and particularly during the holidays. The snow just makes the holidays and Christmas even more magical than they already are.

Here we are “dashing through the snow, on a one-horse open sleigh” …… OK a two-horse open sleigh, up in Breckinridge. These two big beautiful Belgian draft horses took us on sleigh ride through the hills. It was so beautiful.

I have still been doing my walks and still enjoying all there is to see. That is about the only thing we can do right now. I just did not want to inundate you with too many posts and pictures all at once. I have been bursting at the seams too, because I have seen some beautiful things once again and have met some new “neighbors” that I’ve been wanting to introduce you to. So, I just had to share another Nature Walks series with you. I am under the impression you all like them as much as I like sharing them with you.

I was planning on walking again today, but I just looked out my office window and once again, the snow is beginning to fall. It’s just a light little snow at the moment though, so I may still go for a walk later. 🙂 –

As always, there are plenty of geese on the lakes. This one was coming in for the landing.

We still have plenty of ducks too,

including this new friend, a Barrow’s Goldeneye.

There are still plenty of prairie dogs, bunnies and squirrels out and about too.

I even saw a floating pumpkin. This is not something I see everyday.

There were more Northern Flickers.

And the ever evasive blue jays. It has been so difficult for me to get any pictures of them. They fly away before I can get them in my focus. But I did manage to get this one.

And yet another new friend, a Belted kingfisher.

I will continue with more of the Nature Walks series after my 25 Days of Christmas Challenge. Enjoy!

I made a quiche with my leftover Christmas ham Video #20 – A Christmas Ham with an Apple-Ginger Cider Glaze and I decided to make a good soup to go with the quiche. Soup and quiche is always a good combination, especially on a cold, wintery day. I found a recipe for an Italian sausage and pumpkin soup that I just had to try, and I am really glad I did too. The Italian name sounds much more exotic and romantic than the English version, but, io non parlo Italiano – Zuppa di Zucca con la Salsiccie.

The recipe is from an Italian cookbook, and it is Italian, but it also called for Italian sausage. I didn’t have Italian sausage this time, and didn’t really feel like going to get some. But I did have some spicy elk sausage that worked just perfectly. The point is, like I have said many times, use what you have. Recipes are really just guidelines. Improvise how you like. Make them your own. Be creative.

Italian Sausage and Pumpkin Soup

1 lb sausage – your choice

2 TBSP garlic

1/2 red onion, diced fine

1- 2 cups sliced mushrooms

1 cup celery, diced

1 cup chopped pumpkin or squash

1 TBSP fresh sage, or about 2 tsp dried sage

1 tsp thyme

1/2 cup sherry or Marsala wine

6 cups chicken stock

1 can pumpkin puree

salt & pepper to taste

1 cup uncooked pasta

olive oil

Cook the sausage then remove from the heat and let cool. Slice into thin slices. Return the sliced sausage to the soup pot, add olive oil and all the vegetables. Saute for about 5 minutes.

Once the vegetables have softened a bit, add the sherry or Marsala and cook for another 2-3 minutes.

Then mix in the pumpkin, chicken stock and seasonings.

Cover and bring to a boil, then reduce the heat to a simmer and continue to cook for about 40-45 minutes, stirring frequently. Add the pasta, and bring the pot back up to a boil. Reduce the heat once again and simmer for about 10 minutes. Do not add the pasta earlier or it will soak up all the liquid and will turn to mush.

You can always add more chicken stock if need be too. Serve as soon as the pasta has completely cooked.

!Mangia e Buon Appetito!

Stay safe and stay well Everyone. ‘Til next time.

Visiting with Santa was a big part of my childhood. My “little sister” Kathy and I would go every year. Kathy and I have known each other our whole entire lives. We grew up right next door to each other and are exactly 1 year apart. This is one of those magical times.

Love ya Kat. Merry Christmas.

The “Queen of Leftovers” has been busy at my house these last few weeks. As you all know, The Queen and I are best friends. She brought her magic leftover wand to my house again, and has really been shaking it all about lately. With the way I cook, you would never know I am actually an only child; you would think I grew up in Larry’s family, as the youngest of 9. Working in restaurants and catering for over 35 years added to the fact that when I cook, which is basically all the time, I cook for large amounts of people too. I have this morbid fear of running out of food. We have actually done that on a couple of occasions at some catering events I’ve worked (I was not the Chef in charge though, so I don’t take the blame. At those times, I was only the Sous Chef. It was SO embarrassing!) I haven’t learned how to cook for just the two of us, and at this late stage, I doubt it’s going to ever happen either. 🙂

This latest leftover meal was completely comprised of using up what was already cooked and in the fridge, with the exception of my vegetables. I had some leftover spinach and artichoke dip that got turned into stuffing for for some chicken. That was served atop some leftover couscous, and everything was dressed with the remainder of my lemon vinaigrette. Add a Little Lemon I waved my magic leftover wand, and … voila! A magical meal was made.

I coated the chicken with some herbs and olive oil and seared it, then I made a pocket for the filling. I added some garlic and roasted chilies to the artichoke dip, then filled my pockets.

Not wanting anything to go to waste (not waist, especially mine), I poured the juices from the pan on top of the chicken, covered it in foil and baked it in the oven at 375* F or about 190* C for about 45 minutes.

And the finished product is plated and served. Since I am a saucy kind of girl, I poured the remainder of my lemon vinaigrette on top of the chicken and added a bit of parsley. If you didn’t know any better, would you think this meal was all from leftovers? 🙂

Merry Christmas, Happy Hanukkah, and Happy Holidays. Stay safe and stay well Everyone. ‘Til next time.

I have always believed in Santa Claus, and I still do. I love Santa Claus, St. Nick, Father Christmas, and all the other names he goes by. I have been collecting Santas for many, many years.

This is my newest addition to the Santa family.

But my favorite Santa is as old as the season, or almost. He was my parents’ Santa and I grew up with him. He ALWAYS gets a special place and he will always have a special place in my heart.

You all know how much I hate throwing away food if I can help it. When I made my twice baked potatoes, Video #20 – A Christmas Ham with an Apple-Ginger Cider Glaze I had just enough leftover potato filling to use for making some potato bread. Plus, it was still a cold, chilly day, so it was yet another perfect day to have the oven on and do some baking. I made a Hungarian potato dill bread. It was a dense, hearty bread that was filled with flavor. Not only did it have the flavor of the dill, but when I made my twice baked potatoes, I used butter, cream, cheese and green onions as well, so the bread took on all those flavors too.

Hungarian Potato Dill Bread

2 1/2 cups of cooled mashed potaotes

2 tsp dry active yeast

1/2 – 3/4 cup warm water, divided

2 1/2 cups flour

1 1/2 tsp salt

1-2 tsp dried dill, optional

Mix the yeast with 1/4 cup of the water and let set for about 10 minutes, or until it becomes frothy.

Mix the flour, salt and dill together. Make a well in the center and add the yeast mixture, mixing in just enough flour to make a spongy paste. Cover with a towel and let rest for 20 minutes.

Combine the rest of the flour into the spongy paste, and add the additional water as needed. Mix in the potatoes and combine everything thoroughly. Turn the dough onto a lightly floured surface and work everything together, and knead the dough until it forms into a soft ball. Cover and let rise for 2 hours.

This is a thick, dense dough, and will not rise as much at first because of the density of the potatoes. However, once the bread is in the hot oven, the moisture from the potatoes will escape, allowing the bread to dramatically expand.

After the first rise, punch the dough down and let rest for about 10 minutes.

Shape the dough into a round loaf. Place the loaf on a lightly floured baking sheet and let rise again for about 30 minutes.

Preheat the oven to 425* F or about 220 *C.

Dust the loaf with flour then score the top. Scoring the bread with deep slashes allows the bread to rise and expand as it bakes without tearing or cracking the sides or bottom of the bread. The deeper the slashes, the more the bread will open when it is baked, giving the bread a minimum crust area.

Once the oven is at temperature, before putting the bread into the oven, spray the oven with water to create steam. Then quickly put the bread into the oven. Spray the oven again at least 2 more times within the first 10 minutes of baking the bread.

The steam can be brought into the oven a few ways. I like to spray water directly onto the walls of the oven. You can also place a bowl of ice water, with ice cube, into the oven as it heats, or you can use the oven bricks and spray them with water. The steam helps create a crispy crust on the outside. The moisture helps soften the crust during the initial baking stages, that allows for the dough to fully rise which creates a thin, crisp crust. The moisture also help caramelize the sugars, which helps in the browning process.

Bake the bread for 1 hour or until it is golden brown and the bottom is hollow when tapped. Cool the bread completely before cutting.

Stay safe and stay well Everyone. ‘Til next time.