My new found love........

Coconut oil!

I had heard about coconut oil before, but never thought about using it. A couple of weeks ago, I was at costco and they were selling it for $16.00 for a huge tub. I figured, what the heck, I'll try it. Well, now Im just looking for things to use it in all the time. I'v been using it on my face, skin, hair, for cooking and tonight, I made these beauties. Coconut, oatmeal chocolate drop cookies. NO BAKING REQUIRED!! The kids stirred everything up, we scooped up all the cookies onto a parchment lined sheet, and threw them outside for a few minutes to chill (one good think about living in a cold climate is that you have an extra freezer outside your front door)

These are chewy, chocolatey, and every little but addictive!

This recipe is an oldie but a goodie. They are a favorite of ours and now with the substitution of coconut oil, I guess I can eat a whole whack of them!

In a saucepan combine:
1/2 cup coconut oil ( butter if you don't have the oil)
1/2 cup milk
1 cup brown sugar

Let it come to a boil, stirring occasionally and allow to boil for 4 minutes.

Add in 1/2 cup cocoa powder and mix well. Add a teaspoon of vanilla and stir in.

In a large bowl add in 3 cups oats ( I used half quick oats and half old fashioned)
1 pkg shredded sweetened coconut ( about 2 cups)

Dump hot cocoa mixture into the bowl and mix very well until everything is coated in chocolate , your mouth is salivating and you can't help but eat a spoonful right out of he bowl!

Line 2 sheets with parchment paper. Using a small scoop or teaspoon drop heaps of the mixture onto the pan. Refrigerate until hardened.

Keep in a Tupperware container in the fridge or freezer.

These are absolutely decadent. Enjoy!

Heavenly ham roast

My husband loves roast ham. I make it often for him, but I try not to get too fancy with ingredients when it comes to ham, because it is just so nice as is, roasted in the oven.  I came across this recipe, and based on the reviews just had to try it.  I don't think I will ever try a different ham recipe again.  This is a keeper!

Old Fashioned Ham
with Brown Sugar & Mustard Glaze
recipe from Bon Appetit, March 2008

1 10-pound smoked ham with rind, preferably shank end
1 cup unsweetened apple juice or apple cider
1/2 cup whole grain Dijon mustard ( I used plain dijon)
2/3 cup (packed) golden brown sugar
1/4 cup honey

Preheat oven to 325°F. Place ham in large roasting pan. Pour apple juice over ham. Cover ham completely with parchment paper, then cover ham and roasting pan completely with heavy-duty foil, sealing tightly at edges of pan. Bake ham until instant-read thermometer inserted into center of ham registers 145°F. Remove ham from oven. Increase oven temperature to 375°F.

Remove foil and parchment from ham. Drain and discard liquids from roasting pan. Cut off rind and all but 1/4-inch-thick layer of fat from ham and discard. Using long sharp knife, score fat in 1-inch-wide, 1/4-inch-deep diamond pattern. (I didn't do this since my ham was already spiral sliced.)

Spread mustard evenly over fat layer on ham. Pat brown sugar over mustard coating, pressing firmly to adhere. Drizzle honey evenly over. Bake until ham is well glazed, spooning any mustard and sugar glaze that slides into roasting pan back over ham, about 30 minutes. Transfer ham to serving platter; let cool at least 45 minutes. Slice ham and serve slightly warm or at room temperature.

Egg nog cookies

Here is an old, old, recipe from from my nonna's collection!    Traditionally they are called lemon twists, lemon knots or in Italian "tarralli".  It is a moist cake like cookie but super simple, makes a whole bunch, and they freeze well.

I had egg nog left over from the holidays that I wanted to use up, so I made an egg nog version of this cookie, and let me tell you......I've been told they were the best cookies I've ever made! So,  I will leave you with both recipies, traditional and my version....egg nog!

Wishing everyone near and far a very blessed and happy New year.

Much love
Lucia
XOOO

Egg nog Cookies

In a large bowl or mixer combine:
1 Cup of sugar

1 3/4 cup of shortening

Whip these two ingreedients together until fluffy.  Then add in:

3 eggs

Slowly add in:


1 cup plus 2 TBSP egg nog (milk in traditional version)
grated zest of an entire lemon (traditional version only)

Then mix in:

5 cups  flour
5 teaspoons of baking powder

The dough should be slightly sticky, add more flour if you think it is goopy sticky though.

Preheat oven to 350 and using an ice cream scoop, place balls of dough onto parchment lined baking sheets.  bake for 12-15 min.  Do not overbake, these cookies are best, in my opinion, just baked with no golden edges, but bake them to your preference.

Once you remove them from the oven, let them cool for just a few minutes and brush on the icing while still slightly warm.


ICING

1/2 cup icing sugar
2 TBSP egg nog
1tsp rum


For the traditional version ICING

juice of one lemon (the one you just zested)
icing sugar
grated lemon peel, otional




These were the best cookies I made all through the holidays, and I made a lot of cookies.....

enjoy!

Candied Pumpkin Seeds

  I have always been a fan of roasted pumpkin seeds,  but sweet?  Oh yes, my friends, this is where its at.

2 cups pumpkin seeds
1 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp nutmeg
1/8 tsp ground cloves
1 cup packed brown sugar.

Mix everything together in a bowl.  Transfer to a cookie sheet and spread the seeds evenly.

Bake at 250' for about an hour.  Turn the seeds about halfway through.

Enjoy this sweet treat, and don't feel guilty about chomping down too many of these little seeds.  They are FULL of nutrients:





Crunchy, delicious pumpkin seeds are high in calories, about 559 calories per 100 g. In addition; they are packed with fiber, vitamins, minerals, and numerous health promoting antioxidants.

Their high caloric content mainly comes from protein and fats. On the positive side, the nuts are especially rich in mono-unsaturated fatty acids (MUFA) like oleic acid (18:1) that helps lower bad LDL cholesterol and increases good HDL cholesterol in the blood. Research studies suggest that Mediterranean diet, which is liberal in monounsaturated fatty acids help to prevent coronary artery disease and strokes by favoring healthy blood lipid profile.

The seeds contain good-quality protein. 100 g seeds provide 30 g or 54% of recommended daily allowance. In addition, the seeds are an excellent source of amino acid tryptophan and glutamate. Tryptophan is converted into serotonin and niacin. Serotonin is a beneficial neuro-chemical often labeled as nature's sleeping pill. Further, tryptophan is a precursor of B-complex vitamin, niacin (60 mg of tryptophan = 1mg niacin).

Glutamate is required in the synthesis of γ-amino butyric acid (GABA). GABA, an anti-stress neurochemical in the brain, helps reducing anxiety, nervous irritability, and other neurotic conditions.
Pumpkin seeds are a very good source of anti-oxidant vitamin E; contain about 35.10 mg of tocopherol-gamma per 100 g (about 237% of RDA). Vitamin E is a powerful lipid soluble antioxidant. It prevents tissue cells from the free radical mediated oxidant injury. Thus, it helps maintain the integrity of mucus membranes and skin by protecting from harmful oxygen-free radicals.

Pumpkin kernels are an also excellent source of B-complex group of vitamins such as thiamin, riboflavin, niacin, pantothenic acid, vitamin B-6 (pyridoxine) and folates. These vitamins work as co-factors for various enzymes during cellular substrate metabolism in the human body. In addition, niacin helps to reduce LDL-cholesterol levels in the blood. Along with glutamate, it enhances GABA activity inside the brain, which in turn reduces anxiety and neurosis.

Furthermore, its seeds contain very good levels of essential minerals like copper, manganese, potassium, calcium, iron, magnesium, zinc and selenium. Just as in pine nuts, pumpkin seeds too are very rich in manganese (provide 4543 mg per 100 g, about 198% of daily-recommended intake). Manganese is an all-important co-factor for antioxidant enzyme, superoxide dismutase. It is therefore, consumption of pumpkin kernels helps the body develop resistance against infectious agents and scavenge harmful oxygen-free radicals.


Medicinal values of pumpkin seeds.

Research studies suggest that pumpkin seed to have DHEA (Di hydro epi-androstenedione) blocking actions. Thus, it cuts the risk of prostate and ovarian cancers.

In addition, experimental studies suggest that certain phytochemical compounds in pumpkin seed oil may have a role in prevention of diabetic nephropathy (kidney disease).

Pumpkin Chocolate Chip Muffins

You know me......I can't throw anything away when it comes to food.  I just hate being wasteful, and I like to be creative in trying to use things up without having to throw them away.

The kids carved their pumpkins for Halloween night, but on Nov. 1st, mom was peeling and chopping up Mr. Jack o lantern into bits.  I cubed some and froze it, which I will use to make pumpkin Chili  (will post it soon....) The rest I placed in the oven flesh side down on a baking sheet, roasted for about an hour  and once it cooled, simply scooped it into a bowl, gave it a quick whirl with my hand blender and packed it into 2 cup portions in ziplock bags so I could make these fabulous little muffins all year long.


                                                  Pumpkin Chocolate Chip Muffins

Makes 24 muffins


4 eggs
1 3/4 cups sugar
2 cups grated pumpkin, cooked and mashed pumpkin or canned pumpkin
1 1/2 cups vegetable or canola oil

Mix all of the above very well in a large bowl until smooth.

Combine in another bowl:

3 cups flour
2 tsp baking powder
2 tsp baking soda
1 tsp cinnamon
1 tsp salt
2 cups chocolate chips

Add the dry ingredients to the pumpkin mixture.  Don't over mix, but mix until well combined.

Bake@ 400' in 24 paper lined muffin tins for 15-20 minutes

Enjoy the warm smell of cinnamon and pumpkin wafting through the house.......

Bolognese Sauce

Comfort food at its finest, this bolognese sauce hits the spot every time.  If you don't subscribe to it already, the  ANNA magazine is absolutely a stunning compilation of wonderful recipes.  This bolognese sauce comes from ANNA and it is perfect.

As the fall days are getting crisp and cool, let this sauce simmer up a fragrance in your home that is irreplaceable.  It freezes well, so make lots and then you can have it any day of the week....even on those crazy busy school nights.

Enjoy!

From ANNA magazine:


3 tablespoons unsalted butter
1 small onion, minced
1 small carrot, minced
1 celery stalk, minced
1 ounce pancetta, minced
1 pound ground veal
1⁄2 pound lean ground beef
1⁄4 pound lean ground pork
1 cup whole milk
1 cup white wine ( I use red too and it is great)
1 (28-ounce) can diced good-quality tomatoes
1 (14-ounce) can crushed good-quality tomatoes
Coarse salt and freshly ground pepper, to taste

Melt butter in large heavy saucepan over medium heat. Add onion, carrot, and celery; cook until soft, about 5 minutes. Add pancetta and cook 7 minutes. Add ground meats and cook until mixture breaks up but is not yet browned. Add milk and bring to simmer, cook 15 minutes. Add white wine and tomatoes. Reduce heat to low and partially cover. Cook 3 hours, stirring occasionally. Season with salt and pepper.

Makes 4 cups.

Note: Use 2 cups of Bolognese sauce for 1 pound of uncooked pasta. Sauce becomes very thick as it cools. When serving, leave a bit of the pasta water with the pasta when combining with Bolognese sauce to thin it. Sauce can be frozen for up to 1 month. For best results, ensure that the cooking temperature is set at low for the final cooking stage.

Irresistible Granola Bars

Granola Bars

These chewy granola bars are irresistible.  Simple to make and they keep for several days.  Great for lunches or breakfast on the go kind of mornings.....


Adapted from Healthy Recipes From the White House to You


Ingredients

6 tablespoons grape seed oil, or other neutral oil, plus extra for brushing the pan
2 cups quick oats
1/2 cup mixed seeds (such as pumpkin seeds, sunflower seeds, and sesame seeds)
1/2 cup honey
1/3 cup dark brown sugar
1/3 cup pure maple syrup
Pinch of salt
1 cup nuts (optional) walnuts, almonds, pecans, or hazelnuts
1 1/2 cups mixed dried fruit (such as cranberries, raisins, cherries, apricots, papaya, and pineapple — use at least three kinds and cut large fruits into dime-sized pieces) I used only cranberries
1 teaspoon ground cardamom or cinnamon

Directions

This recipe calls for one teaspoon ground cardamom or cinnamon, so I used 1/2 teaspoon of each.

Heat the oven to 350ºF. Line a nine-by-nine-inch square baking pan with parchment paper or foil, letting a few inches hang over the sides of the pan. Brush with oil.
Spread the oats and seeds and nuts if using them on another baking pan and toast in the oven until they're golden and fragrant, about six to eight minutes, shaking the pan once during toasting.
In a saucepan, combine the oil, honey, brown sugar, maple syrup, and salt. Stir over medium heat until smooth and hot.
Transfer the toasted oats and seeds, dried fruit, and cardamom and/or cinnamon to a large mixing bowl. Pour the hot sugar mixture over the oats, seeds, and dried fruit, and stir until well combined.
While the mixture is warm, transfer it to the prepared pan, pressing it into the pan easily with an offset spatula. Bake until brown, 25 to 30 minutes.
Transfer the pan to a wire rack and allow it to cool completely.
Using the overhanging foil or parchment paper, lift the fruit and oat mixture out of the pan and place on a work surface. Cut into 1-1/2-inch-by-3-inch bars.
Serves nine.