Products to Love

EatSmart Nutrition Scales: Although culinary school was a long time ago for me (16 years!) I still find myself breaking out my copy of The New Professional Chef, the preferred textbook and guide for many chef schools. The recipes are some of the best I've ever had and I like to use the pastry and bread recipes in particular. The only problem with that is the recipes ingredients are more often than not listed by weight rather than volume.

Being without kitchen scales kept me from making many of my favorites. Lots of the conversions are fairly simple, but the end result isn't always the same. Having a set of scales has made it far simpler for me to replicate those much-loved recipes.

The EatSmart Precision Pro Multifunction Digital Kitchen Scale has an extra large LCD readout and a capacity of up to 11 pounds. For something to small, it sure does a big job. It's exact to the smallest amount in both metric and customary units and takes up very little space in my kitche. That was a huge plus for me because the kitchen we had just prior to this one was about 8ft x 8ft - truly diminutive.

For a scale that packs a punch, whether you're measuring ingredients or keeping track of your food intake, this one beats the rest hands-down in functionality and most especially, price. It sells for a mere $25.


Gaea Mediterranean food products: Certified Carbon Neutral food products from Greece. Partnering with myclimate, Gaea has offset carbon emissions from each step of their process resulting in carbon neutral products. I tried two products:

Cyprus Sauce - Rich Tomato & Orange Fusion Sauce. I had a moment's hesitation at the thought of a tomato sauce with citrus in it, but this sauce is absolutely delicious. I used Gaea's label recipe for Izmir Meatballs, and they were perfect; even the kids ate them!

Olive Oil - Laconia P.G.I. (which stands for Protected Geographical Indication) Greek Extra Virgin Olive Oil from the land of the Spartans! After a few references to the movie, "300" we tried it and adored it. The flavor is light, bright and buttery smooth.

Ile de France Suprême Cheese: A soft-ripened cheese made with crème fraîche that boasts a fat content of 63%, this is one seriously rich cheese. While I try to come up with a great recipe for each of the Ile de France cheeses I've tried, this one was put to so many different uses that I lost track. I added it to creamy polenta for breakfast, tucked it into the vegetable filling of of my latest strudel, added it to the top of toasted bagels and stirred it into a rich homemade macaroni and cheese. This is a truly decadent cheese, meant to be eaten in small amounts, that delivers big flavor with every bite.

Scanpan: Scanpan, a Danish cookware maker, has just released the World's first PFOA-Free line of nonstick pans using Green Tek surfacing. I just won one of these at What's Cooking and I'm already in love with it. Made of ceramic and titanium, it holds and distributes heat very well and the safe nonstick surface has made this my go-to pan for omelets and other egg dishes. I also love that the pan comes with its own heat-resistant holder that fits right over the handle. Putting this pan in and out of the oven is a breeze and the fact that it can be put into the oven is my other favorite feature.


Tropical Traditions Gold Label Virgin Coconut Oil: Did you know that coconut oil is not bad for you? After years of being vilified, coconut oil is making a comeback, and rightly so. The antibiotic and healing properties of this simple oil are unmatched and the saturated fat content is actually a 'good' saturated fat. If you don't believe me, get over to Tropical Traditions to watch the video, read the testimonies, and check out amazing (and heartwrenching) story of how this particuar coconut oil, the first certified 'virgin' and organic came to be.

This is the best coconut oil on the market with higher antioxidant levels than any other sold and the flavor doesn't compare to others either. We've used it in cooking, straight up and even set aside some to use externally on minor cuts and rashes. It's amazing stuff with awesome healing properties that begs to be looked at.

Sunday Dinner

Greek Meat Patties

2 pounds ground or minced Beef or Pork
2 white bread slices (soaked in water for 10 minutes)
1 egg
Lemon (To garnish)
1 tablespoon fresh mint, minced
1 medium Onion, minced or grated
1 tablespoon fresh minced oregano
1 bunch fresh parsley, chopped
Salt and pepper to taste
2 tablespoons fresh minced thyme

Squeeze excess moisture from the bread and discard
crusts. In a bowl, mix together all the ingredients by hand
or with a large wooden spoon. Allow to rest a half an hour
before working with it. Make the mixture into large flat
(thin) burgers and grill about 3 minutes on each side.
grill, approximately 3-5 minutes on each side til done,
but still moist. Don't let them dry out or become dark.
Serve on a platter with wedges of lemon.

~~~~~~~~~~~~~~~
Greek Green Beans Braised With Mint and Potatoes
Serves 4

3 tb Olive oil & margarine, mixed
1 c Tomato juice or sauce
1 lb Fresh green beans- trimmed, cut
1 tb Chopped fresh parsley, opt.
2 md Potatoes; peeled
Salt & freshly ground pepper
Chopped fresh mint

Heat the fat in an enameled pan and mix in the tomato juice or sauce.
Add the green beans and parsley to the pan with enough water to
almost cover. Tuck the potato slices in between, partially cover the
pan, and simmer for 25 minutes, the stir and season with salt,
pepper, and 2 tablespoons chopped mint. Cook uncovered until the
beans and potatoes are fork tender, about 10 more minutes. If the
sauce has not thickened, pour it into a small pan, and boil down to
one cup, then combine with the beans and potatoes in a warm serving
bowl. Sprinkle with a little additional fresh mint and serve warm.

~~~~~~~~~~~~~~~~
Cucumber Buns

3-1/4 to 3-3/4 cups all-purpose flour
1 package active dry yeast
2 tablespoons snipped fresh chives or 1 tablespoon dried chives
1 medium cucumber, peeled and cut up (1-1/2 cups)
1 teaspoon snipped fresh dill or 1/2 teaspoon dried dillweed
1/2 cup dairy sour cream
1/4 cup water
1 tablespoon sugar
1 teaspoon salt

In a large mixing bowl combine 1-1/4 cups of the flour, yeast,
chives, and dill. In a food processor bowl, process cucumber until
smooth (there should be 3/4 cup).
In a saucepan heat and stir cucumber puree, sour cream, water, sugar,
and salt until warm (120 degree F. to 130 degree F--mixture will look curdled.)
Add to flour mixture.
Beat with an electric mixer on low to medium speed for 30 seconds,
scraping bowl. Beat on high speed for 3 minutes more.
Using a spoon, stir in as much of the remaining flour as you can.

Turn out onto a lightly floured surface. Knead in enough of the
remaining flour to make a moderately stiff dough that is smooth and
elastic (6 to 8 minutes). Shape into a ball. Place in a lightly greased
bowl; turn once to grease surface. Cover; let rise in a warm place
until double (about 45 minutes).

Punch dough down. Turn out onto a lightly floured surface.
Cover; let rest 10 minutes. Divide into 12 pieces.
Shape each piece into a ball; arrange in a greased 13x9x2-inch
baking pan, allowing space between each ball.
Cover; let rise in a warm place until nearly double (about 30 minutes).
Bake in a 350 degree F oven for 20 to 25 minutes or until light brown.
Serve warm or cool. Makes 12 rolls.

~~~~~~~~~~~~~~~
Snow Dessert

1 (10 inch) angel food cake
1 (8 ounce) package cream cheese
1 c milk
1 (16 ounce) package frozen whipped topping, thawed
1 (21 ounce) can blueberry pie filling or other fruit filling or 2 c pudding-any flavor
1/2 cup confectioners' sugar
1/2 teaspoon vanilla extract

Break angel food cake into small pieces, and
spread into the bottom of a 9 x 13 inch baking
dish. Mix together confectioners' sugar, cream cheese,
vanilla, and milk until smooth. Fold in whipped
topping. Pour over cake pieces.
Pour blueberries, other fruit, or pudding
over all. Chill for 4 hours or overnight.

On Your Mark!

Tomorrow is Ready Set Cook! day and here's the scoop:

1) 3 ingredients will be posted tomorrow morning-they are predetermined
by someone other than myself.

2) Single dish with sauce or single dish and side are acceptable.
Any other ingredients are fine but the 3 listed MUST be in the dish and must be
prominent.

3) Post your ideas in the comments section and email actual recipes or VERY detailed
instructions for your dish to me at irishones7 at juno dot com.

4) I will post the recipes (or instructions) on Wednesday along with your blogger
URL.

If you don't have a blog-that's OK too-just please give me a name to go with your
recipes so I can credit you properly.

That's it! It should be fun, which is the whole purpose. If it all goes well, we may get
into actual contests at a later date, which would be even more fun!

****************************

This meme was sent to me by Paula.

5 "weird" things about me;

1) I love ROUND things. I don't know why but I do. It's a very comforting shape to me and
my oldest daughter ribs me constantly about that being the reason I was pregnant 6 times.

2) I can hold and write with a pen/pencil 2 different ways. People have commented on it
my whole life. I'm not really sure why anyone finds it odd but they do so, I thought
I would mention it.

3) I hate shoes, I hate socks, I would go barefoot for life if I could.

4) I do not get postpartum depression, I get postpartum fear of heights. Odd but true.
I even get scared of being on my porch, which is only 3 feet off the ground.

5) I have a severe fear of metal in water-ie: large metal pipes in water, drain holes, etc.
I have never figured that one out. I even hate large pipes that hold water on land.
My grandfather was Superintendent of the water works in Tipton, Indiana and when he would
take us to the "shop" I could barely breathe because there was a room there that had
nothing but large pipes carrying water to and from the area.

OK, my turn is over and I don't have enough friends to beg to do this so, I won't. I also
noticed that the few friends I do have were already tagged by something similar. I need to
widen my circle.

***************
Recipe for today for no particular reason other than it's GOOD.

Mom gave me this recipe which she got from Helene Bozakis, which just means that it's
as authentic as you can get.

Spanakopita
Makes one 9x13 pan
Printable Recipe

12 oz box of phyllo sheets
2 sticks butter-melted
2 lbs. fresh spinach-washed and trimmed
1 large onion finely chopped
3 T olive oil

1 cup crumbled feta cheese
1-16oz. container cottage cheese
1/4 cup grated Parmesan
2 Tablespoons chopped parsley
2 teaspoons dill
6 eggs slightly beaten
1/4 teaspoon nutmeg
salt and pepper to taste

Brush the pastry sheets with butter and layer 1/2 in a
greased 9x13 pan.
Saute onion in oil until tender. Add spinach and cook
until wilted.
Combine cheeses, herbs, eggs and nutmeg.
Add cheese to spinach and mix-spoon into prepared pan.
Top with remaining pastry sheets and butter the top.
Seal edges and bake at 350F for 45 minutes until golden
and crisp.
Let stand 10-15 min. before cutting. Good served hot
or cold.