Old-Fashioned Date and Nut Bread-Cookbook Sundays

Not again, not another banana bread?...you're probably wondering. Well it's not, it is a super wonderful Date bread, with walnuts, from another "thrift find" book of mine, which cost only $2.49, from Goodwill. This book does not have any pictures, it is, what it is! Just simple, and I love it, because these are recipes from backs of labels on cans, boxes,  jars, you name it...these are the forgotten, and tossed away recipes, compiled into one super great book.

I made this bread for my family, to have with their extremely early breakfast at about 4:00AM, for their caffe latte. They were rushing off to catch their plane to New York City...it's beyond me...why at this time for the year, would you wand to spend 3 days in snow, ice, and sleet in the city? ...the answer is...NEW YORK, NEW YORK..."the city, that never sleeps". It's a city that welcomes you 365 days a year, and 24/7. Also when you are in the restaurant business, as my son-in-law is, He likes to check out the restaurants in Miami, and the best ones, in New York.

I am staying away from the extreme cold and snow, but for them, it's an adventure. The little ones have never seen snow. My children got all bundled up in their snugly winter gear, from head to toe. For the last three days my daughter Lora was gathering stuff for them from her friend who has children their age. Her friend and little family spend every Christmas in Idaho with their family, so obviously they have all the winter clothes.
I've been away from the cold climate in Ohio for over 35 years, and that's a long time. Your blood thins out when you are not used to such cold weather, they say. We had our lowest temperature here, in South Florida, which is a record low of 29 degrees with a 12 degree wind chill, which cooled it even more into the teens. I was not about to budge and venture out that day.

Peanut Butter&Jam Crepes, and a CSN Gift Certificate

Now that the holidays are over, and all the great leftovers have been recycled into time saving meals, and we are just tired of eating so much cookies...if any left, as for me, I'm just fresh out of ideas, so I lean on my "tried and true" and easy dishes, and desserts. Crepes...or in Hungarian, (palacsinta)...in Italian (crescpelle) in English is actually the American version of pancakes, which is totally a different type, but thicker, and is consumed for breakfast.

My family loves crepes, I have at least 3 types of crepe pans, all three are only used to make crepes in. I have a 6 inch cast iron tortilla pan, which is so perfect to make the smaller size crepes, nicely seasoned pan, easy to flip the crepes over, which is the best part. The second one is actually just for crepes as well, which is an 8 inch skillet. The third, which is the most popular, and "fail proof" is an 8 inch non stick skillet that is most advisable. I do have the actual recipe, which I personally think is the best that I can share with you!

I could barely set up these little peanut butter&jam crepe pieces...within less than 5 minutes it was gone. I could barely take a picture of it, because my little grandchildren, and son-in-law just grabbed a piece. These paper thin crepes, and the peanut butter and jam not only satisfies, as a snack, but doubles as a dessert. The above presentation, is 2 pieces of crepes stacked, smooth and silky peanut butter is spread on it, and strawberry jam is spread on it. Folded in half, and into thirds, and sliced it in half, again. Just look at the thin, light as a feather crepes, you can just serve it with a fork, to cut a bite size piece.

Now, on to the recipe, and the $50. gift certificate giveaway from CSN!...isn't is marvelous?

Savory Stuffed Cabbage Rolls

On New Year's Day, it's been such a tradition in my mom's and aunt's Hungarian kitchen to have a huge casserole of stuffed cabbage, I have such fond memories from Cleveland, every New Year's Eve was a celebration of family, and friends in our house for the New Year's Eve, in our full "party basement" which most northern houses have...I sure miss that. On New Year's Day, was a huge early dinner celebration at my aunt and uncle's, with our families, siblings, and cousins. Every 1st of the year, my aunt would roast a cute "little" pig...(uggghh) the thought of it now, scares me...I could not be staring the poor innocent piglet in the face...ohh yes, the face, and the poor little mouth with an apple in it!
Anyway, these were traditions of the sixties, and since then, we had our tradition for our children, and times, have changed and we keep moving on with time, moving on to a New Year, and hopefully, a better tomorrow for all!

I have not made Stuffed Cabbage Rolls in several years, simply for the reason that my dear departed aunt

who lived next door to us made it every years, here in S. Florida, as my children were growing up, keeping up with the traditions. It's been over ten years that she's gone, and so have the Hungarian traditions.

But of course, if you live near by here, in S. Florida, and  wish to eat authentic stuffed cabbage rolls, you can visit the Hungarian/American club here, locally, in Lake Worth, where they still keep up with the authentic traditions.

Well, for some reason,  when I saw a  spicy Korean condiment of cabbage called "Kimchi" in my daughter's refrigerator, which I thought was so bizarre, because she is so sensitive to hot spices, and that is one spicy side dish! Of course, I ended up with the Kimchi, but that's another story!

I happened to have ground beef, the 1 1/2 heads of cabbage (really need 2) ...2 lbs of authentic homemade Italian sausage from our favorite Italian market, called Mario's in Delray Beach. I did not use Hungarian sausage because smoked Hungarian, or Polish sausage would be perfect for the cabbage, or use smoked ham hocks, which all have so much sodium nitrate, that again, my daughter cannot have, which unfortunately causes extreme headaches for some people.

Chocolate Chip Granola Banana Bread

What better way to end the Old Year,  than to snuggle up with a comfy little throw blanket, watch re-runs on T.V...
or if you're a thrifter like me, get some VCR movies for 69 cents at Goodwill, or if you're lucky, you can get DVD's for $2.99, and get some real good ones, if they're even available. One great VCR movie I still cherish, and like to watch it on New Year's Eve is "When Sally Met Harry" It's from the 80's and I love the 80's classics. There's a quote in there that makes you think,

"What does this song mean? My whole life, I don't know what this song means. I mean, 'Should old acquaintance be forgot'? Does that mean that we should forget old acquaintances, or does it mean if we happened to forget them, we should remember them, which is not possible because we already forgot?"

I'm certain this has happened to a few of us, over the course of time..."old acquaintance forgotten"...not by choice, it's just how life takes a different turn. Everybody has something in their life that sometimes they just don't wish to share with others, so they fade away from sight, meaning...they would rather not be "acquainted" with you. I think it has a lot to do with the economy changing, location, jobs, family, relationships, so it's easier for them not to share things with you, or not wanting to divulge information, that might change your friendship...instead, ending it is the better option...sigh!

So, make yourself a nice hot cup of your favorite herb tea, and have a nice piece of banana bread...as for me and my family, I like to add chocolate chips, not just in the mix, but sprinkle them on top of the bread.

Just as with my cheesecake which I have memorized the recipe, which is so basic, so as the banana bread. It turns out perfect every time. You can of course, omit the chocolate chips, and add nuts, and raisins, or dried cranberries,but always add dried fruits, and not chopped fresh ones. The mashed ripe, (not overripe) bananas add the moisture, and any other ingredients other than the chocolate chips, nuts raisins or dried fruits will make it too wet, and it will not rise properly. I added half a cup of granola to it, knowing that it's dry and will even give it a better flavor, and make it healthy.  The baking time is done to a science, I promise you this is another "tried and true" over, and over again recipe. Recipe, to follow!

A Comforting Frittata

With Christmas behind us, and leftovers just about gone, too much sweets eaten...a nice comforting vegetarian frittata will not only satisfies your hunger, but you can have your "breakfast, for dinner" as well. How can you go wrong with a perfect blend of sauteed sliced potatoes, fresh chopped tomatoes, and fresh spinach, topping it off with shredded cheese of your choice ( I used, cheddar)...scramble up at least 6-8 eggs, and added all together cooking it on the stove top, making sure you are not scrambling it, just lift a little from the edges to let it cook evenly, and finishing it off in the broiler. Yumm! Something your family will enjoy on a lazy and not much to do, evening.

There's no set recipe for this fritatta, just start out sauteing some chopped onions in about 2 Tbsp. extra virgin olive oil, along with about 4 small potatoes peeled and sliced thin, saute until potatoes are almost tender, adding about 1 large or a couple small fresh tomatoes, salt and pepper and a good handful of fresh spinach right into the mixture. Let it all cook together until spinach gets wilted. I even added about 1/4 cup of plain crushed tomatoes, (tomato sauce, marinara sauce will also work) but not tomato paste. To serve 6 servings with this, I scrambled 8 eggs, and poured it right over the vegetable mixture...see photo below!

In this process, all you do is lift a little bit around the edges, not disturbing the rest of the egg mixture, letting the uncooked eggs flow to the edge. 

At this point, you can see the edges setting, but the middle is still kind of wet, so with a wooden spoon, or spatula, carefully make a small incision in the center, tilting the pan from left to right to get to an even flow for setting more.
This may sound like a small "surgery process" or some kind of experiment, but it's just to make sure you have an even, nice, and fluffy frittata. Here's the last process, below!

Last process, I added a 16 ounce bag of shredded cheddar cheese, and a small amount of Mexican style cheese...you can add in place of this, shredded mozzarella, Swiss, or just grated Parmesan cheese. Also, you can variate the vegetables, and the spices, but in this case my grandchildren were eating this, and I had to be careful not making it too spicy for them. You can top this off with a nice salsa, and serve it with crusty bread. This dish served 4 adults, and 4 young children. Satisfaction guaranteed!

Holiday Cheesecake, and Christmas Memories

As the year is dwindling down, and Christmas is over, a New Year is awaiting us to start "anew" with a clean slate of resolutions, and promises. Leaving the old year with fond memories, and some sadness...not just what kinds of gifts we got for the holidays, and what parties or events we attended, but thinking ahead for the coming year, of what we can do for each other, to give, and get more BLESSINGS!
After visiting my new and beautiful friend, Jamie's blog @Mangiabella and reading her inspirational posts, and quotes, reminds me, that life is so precious, and that the true joys in our lives are family, and dear friends... let us not forget our faithful pets, and embrace new friends.
I concluded this thought, after leaving Jamie's blog, that:

"Bringing gladness to the hearts of others, and giving of yourself...is the Greatest Gift of All"...(my quote)

So, I will share my most favorite cheesecake of all, that I make, just about for every special occasion...have memorized the ingredients, and method, to the point that this is seriously a "scientific" method, that you must follow, and not sway from it. It's a New York, or should I say New York Style Cheesecake, that can be left simple, without the sour cream topping, which really gives it a more amazing flavor, and dresses it up, but you can do it without it, because you will not see "cracks" on top of the cheesecake...I promise you that. You can dress this cheesecake up for the summer, with a fresh fruit topping, or for the holiday, as I did, with rainbow, holiday sprinkles, and surround them with handmade chocolate pieces that already has sprinkles on it, from your local chocolate shop, as I did. I'm not going into the "song and dance" recipe, to write it down, I will link the recipe back to this summer, when I made it the last time.
I kid you not...this is a "tried and true" recipe, that you will want to follow, to a T! The only important thing is, you should, and must make it the day before, so it will set nicely. Actually, I made this two days before Christmas, and let it chill nicely in my frig.

So, here's the link, and recipe: New York Style Cheesecake

A Very Merry Christmas to all!

You might find this decoration "weird, or silly" but I think it's really chic, and festive. Since I don't have any foods to post, after the last two days of spending time with my granddaughters, and helping out my daughter with last minute shopping, this is all I have to show for my Christmas decoration, which is my "smart" thrift find, that I'm posting...after all this blog is called "food and thrift finds"...so I'm showing off my silk plant, which I bought at Goodwill, like new, and so perfect, for $3.99, the whit lights were $1.99, the pretty dark blue liqueur glasses, with the wrought iron case, $2.99, and last, but not least, the pretty cobalt blue vase, that I filled with our local sea shells, $2.99...so, just think, under $15.00 for all. Actually $12.00. Can't beat that, and it's so enjoyable!

My amazing kitty Prince,...little old, and wise guy, almost 18 yrs. old. I took this photo, in pitch dark, and turned out so nice. He is a Maine coon, with the longest legs I have ever seen on any cat. So sweet, and protective, my little alarm clock, every morning at 7:00AM!

Today, we went to City Place, in West Palm Beach...a magical city, within a city. Very popular place where everyone goes, and meets. Full of shops, and restaurants, and they actually are surrounded by condos, that people own, or rent. Oh so beautiful! These poinsettias are found at just about every corner...so Christmasy!

This was an original church from the thirties that is still surviving, and renovated into a theatre. The entire City Place is built around this lovely former church. Every hour, the church bells chime, and the water falls comes on to a wonderful tune...in this case, it's to Christmas carols.

The Christmas tree at City Place is so beautiful at night, all lit up with  lights. Plenty of parking space in the 4 story garage, and on the streets, as well!

Only in Florida, you get to witness something like this...Flip flops, on one girl, and boots on the other. The weather, about in the low seventies!

OK...Last, but not least...Yeahhh1 I just received my awesome giveaway gift, from Veronica, 
The Enchanted Cook. who had a giveaway, and I was one of the winners. Thank you so very much Veronica, and Thank you O for sending this pair of Olive oil, and vinegar combo. So amazing, I can hardly wait to try this pair...so pretty, that I'm almost afraid to open it. Wow!... this is my best Christmas present, ever!

Goat Cheese with Pistachios, and Cranberries

We had such an eerie week...so glad it's Monday, and in 4 days, Christmas Eve will be here. All last week, my daughter and I were involved with the last of the Christmas presents for our close friends' children, and last of ours, as well. We're still trying to go on with our lives missing Sheryl, knowing how we spent quite a few Christmases together. Her horrific accidental death left such a toll on my daughter-in-law, and son, that it will be such a long healing process. On Saturday, we hosted a memorial for her, at my son's house. Out of respect I only took a few pictures of 2 of my appetizers, and some of the fabulous sweets from Costco.I will share the recipe with you for this awesome cheese ball-which really supposed to be a cheese log, but as usual, I want to adapt it my way.

So, my daughter-in-law requested to make a baked brie, and suggested that I serve it with pepper jelly, which is a great combo with the brie...I suggested to wrap the brie in puff pastry, and just spread the jelly on the top. Not knowing, that there's an actual recipe for it, I proceeded to make it my way, the first thing of course; scraping off the rind from the cheese which comes off so easily, and let the puff pastry thaw out for easier rolling. Also, unfortunately I did not bake it in a high 400 degree temp. I baked it at 350, which is a med. temp. for 35 minutes. Also, I brushed the entire finished crust, before baking it, with an egg wash. Same result, just from memory, of baking with puff pastry. Recipes, to follow!

Goat Cheese with Pistachio, and Cranberries
Adapted from Real Simple Magazine, Nov. 2010

2 tablespoons roasted pistachios, chopped
2 tablespoons dried cranberries, chopped
1 8- to 10-ounce log fresh goat cheese
crackers or bread, for serving

On a large plate, combine the pistachios and cranberries.
Roll the goat cheese in the fruit-and-nut mixture to coat. Serve with the crackers or bread.
note: I rolled the cheese into a ball, and then rolled it in the fruit, and nut mixtures. Serves 8

Baked Brie with Pepper Jelly
adapted from Best Bites

Puff pastry comes with two sheets per box, so remove one sheet and allow it to stand at room temperature for about 40 minutes. Place the remaining sheet in a freezer-safe bag and save it for another use.
When the pastry has thawed, gently unfold it on a very lightly floured surface. If there are any cracks, lightly moisten them and gently press them back together.

Carefully cut the wheel of brie in half lengthwise (it helps if it's cold). Place one half, rind side-down, on the pastry. Spread a layer of pepper jelly over the cheese. Place the other half, rind side-up on the jelly, almost like a brie sandwich (let's not even go there).

If you want, you can spread another layer of jelly on top of the rind.
You'll want 2-3 inches of pastry surrounding the cheese, but any more than that will get bulky, so you may need to trim about 1" of pastry on one or more sides (reserve the scraps for decorations). Carefully wrap the pastry around the cheese, sealing the edges shut so the melted cheese and jelly won't leak out when it's baked.
note:
If you want, you can have a jar of pepper jelly handy so if there isn't enough of that flavor in the baked brie (it actually ends up coming out pretty subtle), you can add a little more. Because it's awesome.

Ingredients, and directions

1 8-oz. wheel of baby Brie
1/2 package puff pastry, thawed for about 40 minutes at room temperature
About 2-4 tablespoons pepper jelly (try to find some without onions, garlic, or other spices; fruit juice is okay; Tabasco is a great, widely available, reliable choice.
1 egg white mixed with about 2 teaspoons cold water
Preheat oven to 400.
Gently unfold the puff pastry sheet, mending any broken spots. Cut the brie in half lengthwise and place one half, rind down, on the pastry. Spread with jelly and then place the other half of the brie, rind up, on the cheese. If necessary, trim the excess pastry and then fold it over the cheese, sealing the edges. If desired, decorate the brie with decorative shapes cut from the excess dough and brush it with the egg white/water mixture
Place the bundle, seam-down, on a lightly greased baking dish. Bake for 15-20 minutes or until the pastry is golden brown. Serve with crackers, bread, and fresh fruit (like strawberries, apples, pears, and grapes) if desired. This is perfect as an easy, elegant holiday appetizer.

Farfalle with Basil Pesto

There's something about pesto sauce that I really love. Maybe its bright green color, and oh, the aroma of fresh basil infused with imported extra virgin olive oil, the pine nuts, the garlic, just a little whirl in the food processor, and you have a gourmet sauce, that is quick, and delicious. A few shavings of Parmigiana Reggiano, and you have an incredible meal. All you need, is a nice fresh Italian bread, or French baguette, a salad, and you have a gourmet dish, with very little fuss! I used the recipe from the Food Network, but otherwise, I use the same one myself, not know where the original came from.
    
          Pesto Sauce

• 2 cups packed fresh basil leaves
• 2 cloves garlic
• 1/4 cup pine nuts
• 2/3 cup extra-virgin olive oil, divided
• Kosher salt and freshly ground black pepper, to taste
• 1/2 cup freshly grated Pecorino cheese (see Cook's Note)

Directions

Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.
If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.
If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.
Adapted from Television Food Network

I decided to remove the second photo of the yummy pesto pasta, so I could include the photo of this year's Christmas tree, at my daughter's house. This year, as in every few years, they put up a live tree, but unfortunately my little 4yr old grandson is allergic to the fresh pine, so he has to take his allergy medicine, which is helping...otherwise they would have to take the tree down before Santa Claus arrives!

Chili Con Carne and Buttermilk Corn Bread

I had this yummy Chili post up for about 10 minutes earlier, and for some technical problem, lost the entire post...so here I go again, repeating the post, and my recipe.
Also, my apology to Sandra @ Sandra's Easy Cooking for having to remove her kind comment to re-do the post.

As I mentioned earlier, we've been having some pretty chilly weather here in South Florida, as an example, last night the temperature dipped down to 31 degrees and the wind chill made it drop down an additional 10 degrees or more. It was unbearable for the Palm Beaches, but than again, at least we only had to just watch all the snow storm up north.
The best thing to make when the weather is as CHILLY, is to make a nice batch of CHILI...to take the CHILL off.
Wow, it even rimes...chilly...chili...and chill, as long as I get the spelling right, you know what I mean.
Lora @Cake Duchess  has a wonderful recipe called: Grandmother's Buttermilk Corn Bread...no clue as to whose grandmother, but it sure is the best, with real butter, and the buttermilk.

As you can see, I photographed this with my awesome new camera, and this is the actual color, and the moist texture, and also the nice wedges cut, from the cast iron skillet, which it was baked in. If you would like the recipe, you will have to click over to Lora's blog. My recipe for the chili is to follow. It's my very own recipe, and I did not want to even check for references, because I prefer the simple, yet homey and tasty chili, without all the mystery ingredients added to it. This doesn't have any kind of peppers, so the kids won't complain, so it's just the beans, and the meat sauce, with a medium spicy flavor to it.

Chili Con Carne
my own recipe

1-1/4 to 1-1/2 lb. organic ground beef
1-28 oz can crushed tomatoes
2-15 oz. cans light kidney beans
2-15 oz cans dark kidney beans
2-15 oz cans black beans
1 teaspoon good quality chili powder
(more if you want it spicier)
1 teaspoon cumin
1 teaspoon dry oregano
a dash of Worcestershire sauce
salt and pepper to taste
1 onion, chopped
2 cloves garlic, minced
2 Tbsp vegetable oil

Saute onion and garlic in the oil, until it starts to wilt. Add the ground beef, all the spices, and cook until it loses all the pink color, and starts to get brown. Now, add the crushed tomatoes, the Worcestershire sauce, and simmer for about 30 minutes till it gets thick, and the excess liquid starts to evaporate. If it doesn't, you can always ladle out the excess, from the top. At this point you can add all the beans, but drain the liquid from them, before adding them to the sauce. Simmer for another 30 minutes, stirring occasionally, and serve with a dollop of sour cream if you like, and some shredded Cheddar, or mixed Cheddar, and Jack cheese.
Very delicious, and filling. Serves 6.

note: You can also make this vegetarian if you omit the ground meat, and follow the rest of the recipe, after sauteing the onion and garlic