Plates and Places

Recipes

Monday, December 7, 2020

Citrus Pomanders Make Scents for the Holidays

Winter is a season for the senses. The sight of sparkling lights, the sound of a crackling fire, the warmth of a cozy sweater, and the taste of freshly baked gingerbread. Let us not forget about the sense of smell. Infuse your home with the sweet and spicy aroma of orange and cloves by making citrus pomanders. 




Pomanders are a fun and simple project, and they lend a natural, earthy element to any décor.


What you will need:

Several oranges. Try navel oranges if you want large pomanders or clementines and tangerines for smaller versions. Odd numbers work best for display purposes.

Whole cloves.

A large nail, knitting needle or something to poke holes into the flesh of the citrus.

A Sharpie, optional.






Begin by marking a pattern on your citrus in small dots with a Sharpie. If you’d rather freehand it, you can skip this step. Using a nail, poke holes into the dots on your citrus. Insert cloves into the poked holes, and voila!


To display, arrange pomanders in a bowl or compote with a few sprigs of fresh evergreens, cinnamon sticks and pinecones. Or simply, place them in a clear, glass bowl or vase.


  


   

Thursday, November 19, 2020

Sweet Potato Soufflé

Here come the holidays! Whether your Thanksgiving includes dining with your kids and spouse, a few folks in your circle, or extended family members, make it a cause for celebration.



Go ahead and set a beautiful table, cook up extra comfort foods, and put on your fancy clothes (if you still have any). Whatever brings you some comfort and happiness, do it! 2020 has been tough; you deserve it.



Following is the recipe for my Sweet Potato Soufflé, one of my favorite side dishes I  like to prepare throughout the fall season. I hope you'll give it a try and have an extra special Thanksgiving!



Sweet Potato Soufflé
This Sweet Potato Soufflé is so rich and brown sugary; I’ve gotten comments that it could double as a dessert! I would not go that far, but it’s always a winning side whenever I serve it.

3 cups mashed sweet potatoes
¾ cup sugar
½ cup milk
8 tablespoons (1 stick) butter, melted
2 eggs, beaten
1 teaspoon vanilla

Topping
1 cup brown sugar
½ cup flour
½ cup milk
4 tablespoons butter, melted
1 cup chopped pecans

Heat oven to 350 F.

Cut sweet potatoes into large chunks. Bring a large pot of water to a boil. Carefully add sweet potato pieces. Cook until soft, about 20- 25 minutes. Drain and allow to cool for a few minutes.

Remove skins from cooked sweet potatoes. Place potatoes in the bowl of a stand mixer. Mix until potatoes begin to break down. Add sugar, milk, butter, eggs and vanilla and mix until thoroughly until smooth.

Pour mixture into a 13 x 9 inch baking dish coated with cooking spray.

In a medium bowl, combine topping ingredients. Pour evenly over casserole.

Bake for 30 – 40 minutes.



Wednesday, October 28, 2020

Graveyard Veggie Pizza

The internet is packed with creative food ideas for Halloween parties. Some are a frightful delight. And then there are others that are just downright creepy. This Halloween don’t scare your guests with ghoulish fare, treat them to a G-rated appetizer that’s approved for all ages.

Graveyard Veggie Pizza


This hearty Graveyard Veggie Pizza is chock full of colorful vegetables which lie on a bed of rich and tangy Ranch dip. The recipe also works well with reduced fat cream cheese and sour cream.


Happy Halloween from my haunted kitchen to yours.





Graveyard Veggie Pizza

12 servings

1 can Pillsbury Pizza Crust

8-ounce package cream cheese, softened, reserve 2 tablespoons for garnish

1/2 cup sour cream, plus 1 tablespoon for garnish

1 envelope Creamy Dill Ranch dip mix

1 cup shredded mozzarella cheese

1 cup shredded carrots

1 cup broccoli, chopped

1 cup cauliflower, chopped

1 jar pimientos, drained

4-ounce can black olives, drained

Crackers for garnish



Heat oven to 400 F.

Unroll pizza crust and spread on a greased baking sheet. Bake 11-12 minutes or until golden brown. Allow to cool completely.

In a bowl, combine cream cheese, 1/2 cup sour cream and Ranch mix.

In another bowl, combine carrots, broccoli, cauliflower, pimientos and black olives.

Spread Ranch mixture over cooled pizza crust. Sprinkle mozzarella cheese over Ranch mixture. Top with veggies.

For the tombstones, combine 2 tablespoons cream cheese and 1 tablespoon sour cream.

 Spoon mixture into a plastic bag. Cut a tiny hole in one corner of the bag. 

Pipe "RIP" onto crackers. Insert crackers into pizza. Refrigerate until serving.

 



Monday, October 19, 2020

Salted Caramel Apple Galette

I’ve made a few variations of galettes this year including a springtime cherry balsamic version and a summery tomato basil version. It’s only fitting that I created one for fall. In this Salted Caramel Apple Galette, layers of sweetly seasoned, sliced apples are arranged in a rosette pattern then drizzled with salted caramel sauce and topped with chopped walnuts. 

Salted Caramel Apple Galette



Galettes, or rustic pies, are so easy to assemble, especially when using a store-bought refrigerated crust. However, if you have the extra time, feel free to make your own. 


Don’t forget a whopping scoop of vanilla ice cream on top for the big finish. Recipe makes 6 servings. 


Salted Caramel Apple Galette    

1 refrigerated pie crust, room temperature

2-3 large apples, peeled and sliced into ¼ inch slices, about 4-5 cups
 
¼ cup packed dark brown sugar

1 ½ tablespoons all-purpose flour

2 teaspoons fresh lemon juice to prevent apples from browning

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

1 egg, lightly beaten

¼ cup chopped walnuts, optional

Vanilla ice cream


Heat oven to 375 F. On a parchment lined baking sheet, unroll pie crust. Set aside.


In a large bowl, combine apple slices with brown sugar, flour, lemon juice, cinnamon and nutmeg.


Over the pie crust, arrange apple slices in a circular pattern, leaving a 2-inch border of crust.






Fold the crust up and over the outer part of the filling, leaving the center of the pie open. 


Press gently to seal the edges. Drizzle 2-3 tablespoons of salted caramel sauce over the filling, not the crust.






Brush the crust edges with egg. Sprinkle walnuts over the pie and crust, if desired.


Bake 35-38 minutes until the filling is bubbly and the crust is golden brown. Tip: after baking 15 minutes, cover the edges of the crust with strips of aluminum foil to prevent over browning.


Allow pie to cool on the baking sheet for 10 minutes before slicing. Drizzle with more salted caramel sauce and finish with a scoop of vanilla ice cream.






Friday, June 12, 2020

Cherry Pie Crumble Bars

Everything is better with a cherry on top… or in the middle… or on the bottom…  A single cherry is beautiful on its own when used as a garnish, but when a bunch of them get together, they create a symphony of flavor! 




Cherry Pie Crumble Bars are the perfect summertime dessert. 


What’s not to love about a crumbly, buttery crust, layered with sweet cherry filling, and topped with more crumbles? Serve these bars by themselves or a la mode (a big scoop of vanilla ice cream).


Writer’s note: I’ve never been much of a kitchen gadgetry gal. To me, more tools mean more to wash and store, when oftentimes a good set of knives will do the trick. 


With that said, after pitting the first five cups of cherries with a paring knife, I started thinking about a better way. I broke down and purchased a handheld cherry pitter which I found saved quite a bit of time. 


Now if I can just figure out how to use it without squirting cherry juice all over my kitchen!





Cherry Pie Crumble Bars

For the Cherries

5 cups fresh cherries, pitted and halved

Juice from 1/2 a lemon

1/2 cup flour

3/4 cup sugar

1/4 teaspoon salt

1 teaspoon vanilla extract

1 teaspoon almond extract

1 teaspoon cornstarch


For the Crumble

1 package yellow cake mix

2 1/2 cups quick-cooking whole grain oats

3/4 cup butter, melted

Heat oven to 375 F. Line a 9 x 13 baking dish with parchment paper or coat with cooking spray. Set aside.

Pit and halve cherries. In a large bowl, combine cherries and lemon juice.

In another bowl, combine flour, sugar, salt, extracts and cornstarch. Pour mixture over cherry mixture and stir to combine. Set aside.

In a large bowl, combine cake mix and oats. Add melted butter and stir until crumbly.

Press down 2/3 of the crumbs on the bottom of the prepared baking dish.

Spoon cherry mixture evenly over crust.

Sprinkle remaining crumbs over cherry layer and press them down gently.

Bake for 25 to 30 minutes or until golden brown. Allow to cool completely before cutting into bars.

(Recipe by Jennifer Ruple)








Tuesday, May 19, 2020

Ripe for the picking: Strawberry Muffins and Strawberry Spinach Salad

Springtime and strawberries just go hand in hand. From seasonal treats to savory salads, these sun-ripened fruits can be utilized in so many ways. They are also packed with vitamin C and an excellent source of fiber, potassium and antioxidants.

Although we’re still a few weeks out from our local picking season, I can’t help myself once they start hitting the grocery stores. Aside from eating them whole, here are two recipes to help you celebrate the upcoming strawberry season. Enjoy!





Double Strawberry Muffins

The combination of strawberry jam and fresh strawberries equals double the fruity flavor and moisture in these muffins - perfect for breakfast, brunch or anytime in between.

Oh, and if you’re into muffin tops, go ahead and fill the muffin cups all the way to the top. You’ll get 12 large muffins from this recipe.    

1 3/4 cups all-purpose flour

3/4 cup coconut sugar

1 teaspoon baking soda

1/4 teaspoon ground nutmeg

2 eggs, lightly beaten

1/2 cup low-fat sour cream

1/4 cup butter, melted and cooled

1 1/2 teaspoons vanilla extract

1/4 cup strawberry jam or preserves

1 cup chopped fresh strawberries


Heat oven to 375 F. Lightly coat a muffin tin with non-stick spray or insert paper liners.
In a large bowl, add flour, sugar, baking soda and nutmeg. Whisk to combine.

In another bowl, whisk the eggs, sour cream, butter and vanilla. Stir into the dry ingredients and mix until just combined. Gently fold the strawberries into the batter being careful not to over mix.

Divide the batter evenly among 12 the muffin cups. 

Bake for 15-18 minutes or until a toothpick inserted into the center comes out clean.  

Enjoy warm or at room temperature with a shmear of butter.








Strawberry Spinach Salad with Honey Poppyseed Dressing
I have included the option to add anywhere from 1 to 2 tablespoons of honey. I prefer the dressing a bit sweeter with this salad as it offsets the tartness of the feta cheese. 

This bright and colorful salad is wonderful on its own, or give it an extra boost of protein by adding sliced grilled chicken or steak. Makes 6 side dish servings. 








Salad

6 ounces fresh baby spinach

1 quart strawberries, halved

1/3 cup crumbled feta cheese

1/3 cup walnuts or pecans, chopped

Freshly ground black pepper

Dressing

3 tablespoons white wine vinegar

1 to 2 tablespoons pure raw honey

2 teaspoons poppy seeds

1/2 teaspoon salt

1 teaspoon Dijon mustard

1/4 cup extra virgin olive oil


To a bowl, add vinegar, honey, poppy seeds, salt and mustard and whisk to combine. 

While whisking the dressing, pour the olive oil into the dressing in a slow stream. Continue whisking until combined.

Drizzle over salad, toss and enjoy!







Friday, April 17, 2020

Porch Panache: Create an outdoor oasis that will tempt you to stay outside until the first frost

It’s time to take it outside folks, the furniture that is! When planning an outdoor space think of it as an extension of your home - a room where you’d want to cozy up in the morning with a cup of coffee and a magazine or to kick back in the evening with a friend and a margarita. Here are some ideas to consider when styling your space.




Start with comfortable furniture. Choose pieces that invite relaxation and have sturdy outdoor cushions that will hold up against spring rains and summer rays.


Anchor the seating arrangement with a rug. An outdoor rug will add warmth underfoot and will serve as a visual center for your open-air room. The combination of black and white is a perennial favorite.


Accessorize with color. Brightly-hued throw pillows provide contrast against neutral cushions and furniture. Toss a lightweight, fun-patterned blanket over the arm of a chair for snuggling when the sun goes down.


Include side tables. Just like with indoor furniture arrangements, guests need a spot to rest their drinks, snacks or reading materials.


Add lighting. String lights above seating areas to provide ambiance. Lanterns with battery operated candles are a good choice for outdoors and won’t blow out if there’s a breeze.


Pile on the plants. Plants bring outdoor rooms to life and warm up cold corners. In a small space, use risers or plant stands to create a lush layered look.



Happy porch season!






Wednesday, March 25, 2020

Spring Style Inspired by the Garden

In Bloom
Bring the beauty of the season into your home with flowering branches. Shop your yard for forsythias, lilacs, cherry blossoms, honeysuckle and pussy willows, all great choices for forcing branches. 





Cut branches on an angle with sharp, clean pruners and put them in warm water. 


Arrange the branches in a tall, clear vase and place in a spot with good indirect light. 


Remember to change the water every few days to ensure the longest life for your blooms.








Garden Party 


A neutral backdrop of linen, burlap, and white dinnerware sets the stage for a garden party accented with spring green and tones of orange.







Moss covered bunnies are dressed up in linen ribbons and vintage buttons and are ready to graze on a centerpiece of herbs and veggies nestled in a bird’s nest basket. 








Napkin Rings

Give your napkins some “carrot-ture.” Create napkin rings from recycled paper towel tubes, make a vertical cut through the entire length of each tube, then cut the tubes into 1 ½ inch pieces. 


Lay each tube piece on a 6-inch piece of burlap ribbon. 


Bring the sides of the ribbon up and around the tube and secure with hot glue. 


Overlap ends of tubes and glue together. 


To hide the seam, glue on twine-wrapped carrots or other colorful vegetables.








Chic Chandelier


Orange burlap carrots dance around the dining room chandelier. Carefully wrap a wired garland of greenery to create the base. 


Finish the display with a garland made from burlap carrots.








Places, everyone


Egg cups make great place card holders. Tuck in neutral-colored moss to create a nest for the eggs to sit in.


Glue on a tiny tag and embellish with a vintage button.








Mirror Image 

Dress up a mirror or other architectural wall hanging with a small wreath of greenery. 


Feed a wide, patterned ribbon through the center of the wreath and attach the ends to the top or back of the mirror.






Have a blessed and safe spring!


Tuesday, March 3, 2020

Meatless Mexican Meals

Whether you're vegetarian or just looking to add a few more meatless meal options to your weekly dinner rotation, make it a fiesta! Mexican food, with all its fresh ingredients - peppers, tomatoes, beans, potatoes, corn, cheeses - is quite conducive for meatless and vegetarian diets.

Avocado and Black Bean Quesadillas


Here are three recipes that are so hearty and flavorful. You’ll never miss the meat! In Avocado and Black Bean Quesadillas, warmed flour tortillas are folded over melty cheese, sautéed veggies, smashed avocado and beans. These quesadillas make a festive start to any meal, however, they’re also substantial enough to stand on their own as the main course. 

For an alternative to traditional meat-filling, try potatoes, poblano chiles and spinach wrapped up in soft corn tortillas. Mexican Rice and Black Beans makes a great side dish, but with lots of add-ins, it becomes a plentiful and filling one-pot meal.


Avocado and Black Bean Quesadillas
So many delicious ingredients are packed into these quesadillas, but it’s the cheese that binds everything together. Feel free to use any Mexican melting cheese. Try asadero, chihuahua, queso quesadilla or a combination of all of them. If those varieties aren’t available, Monterey Jack is a good option. Serve quesadilla wedges with salsa and sour cream or Mexican crema.

1 tablespoon olive oil

1 medium onion, sliced

1 bell pepper, any color, sliced into strips

1 cup black beans, drained

1 teaspoon chili powder

1/2 teaspoon cumin

1/2 teaspoon garlic powder
                                                                                 
Salt to taste

2 avocados, halved and pitted

1/4 cup cilantro, chopped

Juice from 1 lime

1 cup shredded Mexican melting cheese

4 medium flour tortillas


In a frying pan, heat oil over medium heat. Sauté onion and pepper until soft. Stir in beans and seasonings and cook for 1 minute. Transfer to a bowl and set aside.

In a bowl, mash avocados to desired consistency (I prefer mine somewhat chunky). Sprinkle with lime juice and chopped cilantro.

To one half of each tortilla, add 1/4 of the avocado mixture, beans mixture and then the cheese. Fold tortilla over filling. In a skillet over medium heat, cook each quesadilla until lightly browned or 3-4 minutes, turning once.

Place quesadillas on a baking sheet and keep warm in 300 F oven. Repeat with remaining quesadillas.

(Recipe by Jennifer Ruple)



Potato, Poblano Chile and Spinach Tacos



Potato, Poblano Chile and Spinach Tacos                                                                   
These tacos are a throwback from time spent in New Mexico. My husband and I made these during one of the cooking classes we participated in at the Santa Fe School of Cooking. 

This class featured several types of tacos – and this was the vegetarian version we made. Instead of adding the cheese into the filling mixture, I opted to crumble Queso Fresco (which literally means fresh cheese) over the filling.

1 pound red or white potatoes (about 4 or 5)

1 white onion, diced

2 tablespoons vegetable oil

4 cloves garlic, peeled and sliced

2 bunches fresh spinach, stems trimmed and coarsely chopped

1 teaspoon Mexican oregano

4 poblano chiles, seeded and cut into 1/4-inch strips, about 2 inches long

1 cup heavy cream, sour cream or Mexican crema

1 cup grated cheese such as Monterey Jack, cotija, Parmesan, fontina or a mix

Salt to taste

Corn tortillas


Peel potatoes and dice into 3/8-inch cubes. Cook potatoes in boiling salted water until potatoes are soft but not falling apart, about 10-12 minutes.

In a medium-hot skillet, heat oil. Sauté pepper strips until they begin to soften. Add onion and cook until lightly brown. Add garlic and potatoes and cook for 2 minutes more. Begin adding spinach a handful at a time, stirring with tongs to wilt.

When greens are wilted, add herbs and cream. Cook on a low boil, stirring constantly until liquid is reduced by a third. Stir in cheese and continue cooking until smooth and thick. Adjust salt if needed.

Serve filling with warm, corn tortillas.

(Recipe adapted from the Santa Fe School of Cooking)




Mexican Rice and Black Beans


Mexican Rice and Black Beans
The perfect one-pot meal, this satisfying dish is packed with protein and vegetables. It’s also a great option for meatless meal nights. Serve it with shredded lettuce, diced tomatoes and a dollop of sour cream. Plus, warm tortilla chips are a great vehicle for scooping it all up.

1 tablespoon olive oil

1/2 red onion, diced

2-4 cloves of garlic, minced

1 bell pepper, any color, diced

1 cup corn kernels

14-ounce can of fire roasted tomatoes

4-ounce can diced green chiles

1 cup black beans, drained and rinsed

4 cups cooked brown rice

Juice from 1 lime

8 ounces enchilada sauce

2 teaspoons chili powder

1 teaspoon cumin

Salt to taste

1/4 cup cream cheese, softened

1 cup shredded Mexican cheese

Shredded lettuce, diced tomatoes, sour cream and tortilla chips for serving


Heat a large pot over medium heat. Add 1 tablespoon of olive oil and sauté the onion, garlic and bell pepper until soft.

Stir in corn, tomatoes, and chiles and cook for 1 minute.

Add beans, rice, lime juice, enchilada sauce, spices, cream cheese and 3/4 cup Mexican cheese.

Sprinkle with additional cheese and cook until cheese is melted. Serve with lettuce, tomatoes, sour cream and tortilla chips.

(Recipe by Jennifer Ruple)