Cauliflower Poppers and Roasted Kale Chipotle Dip

January 22, 2014 by

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So I guess there’s some big competitive sports game coming up? Eh?  I did not grow up in a home where sports were a focus.  So luckily I married a man who could care less about men chasing a ball, hitting each other, then slapping each other on the behind.  🙂  Recently we were eating out a restaurant for dinner as a family and they happened to have a football game on a TV playing.  My 6 year old looked at it for a minute then exclaimed “What are those silly men DOING?!!”
But in case you are a football fan I wanted to share these 2 tasty recipes which (I would imagine anyways!) would make a great superbowl snack.  Or if you live in a home like mine… a tasty treat when you take a break from playing “Mermaid Island” or putting on a puppet show! 🙂
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Using cornstarch in the batter keeps the cauliflower poppers crispy, and by using the cauliflower raw they won’t get mushy inside either.
You can add more heat easily in both recipes by increasing the hot sauce in the cauliflower batter, and the chipotles in the dip.
Just remember the dip will get a tad spicier as it sits.  I like to make it at least an hour to overnight before serving if possible.

ROASTED KALE CHIPOTLE DIP
1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup finely crumbled kale chips
1 to 2 chipotle peppers in adobo sauce, finely chopped (about 1 to 2 T)
zest of 1 lemon
2 tsp freshly squeezed lemon juice
salt and pepper, to taste

Whisk all ingredients together until well combined.  Cover and chill briefly.

CAULIFLOWER POPPERS
1 cauliflower, cut in florets
1/2 cup corn starch
1/4 cup flour
2 tsp baking powder
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper
zest of 1 lemon
1/2 cup cold water
1 egg
few dashes hot sauce, more if desired
Oil, for frying

Whisk together the cornstarch, flour, baking powder, garlic powder, salt, pepper, and lemon zest in a medium bowl.
Add the lemon zest, water, egg, and hot sauce.  Whisk until smooth.
Heat a couple inches of oil in a wok or cast iron skillet with high sides over medium high heat. (Or deep fry).
When oil is hot dip the florets in the batter and carefully drop in oil.  Work in batches so you don’t overcrowd the oil.  Flip once during cooking, when golden brown remove from oil and drain on a wire rack set over a baking sheet or paper towel lined plate.
Repeat until done.  Serve hot.

Recipes by My Stained Apron

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Cauliflower Poppers and Roasted Kale Chipotle Dip

Ingredients

    ROASTED KALE CHIPOTLE DIP
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1/4 cup finely crumbled kale chips
  • 1 to 2 chipotle peppers in adobo sauce, finely chopped (about 1 to 2 T)
  • zest of 1 lemon
  • 2 tsp freshly squeezed lemon juice
  • salt and pepper, to taste
    • CAULIFLOWER POPPERS
  • 1 cauliflower, cut in florets
  • 1/2 cup corn starch
  • 1/4 cup flour
  • 2 tsp baking powder
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • zest of 1 lemon
  • 1/2 cup cold water
  • 1 egg
  • few dashes hot sauce, more if desired
  • Oil, for frying

Instructions

Make the dip:

Whisk all ingredients together until well combined. Cover and chill briefly.

Make the poppers:

Whisk together the cornstarch, flour, baking powder, garlic powder, salt, pepper, and lemon zest in a medium bowl.

Add the lemon zest, water, egg, and hot sauce. Whisk until smooth.

Heat a couple inches of oil in a wok or cast iron skillet with high sides over medium high heat. (Or deep fry).

When oil is hot dip the florets in the batter and carefully drop in oil. Work in batches so you don't overcrowd the oil. Flip once during cooking, when golden brown remove from oil and drain on a wire rack set over a baking sheet or paper towel lined plate.

Repeat until done. Serve hot.

https://mystainedapron.com/cauliflower-poppers-and-roasted-kale-chipotle-dip/

Filed Under: Appetizers / Dips / Snacks

Lazy Boy

January 14, 2014 by

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I can’t say I approve of public shaming of kids, but I have to admit “dog shaming” gives me a chuckle.  After our dog spent hours sprawled on his back (taking 2/3 rds of the couch) the other day we decided to make our own version.  Our Charlie-dog is one spoiled dog.  Unfortunately, he knows it.

 

Filed Under: Ramblings

Smoked Salmon (or crab) Puffs

January 8, 2014 by

 

 

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We love to have a homemade Chinese style dinner for New Year’s and this time I wanted to try my hand at making crab puffs (also called crab rangoons).  Except I swapped out the crab for smoked salmon.  Results? So good.  They came together so quickly and were a big hit.  They would be great made with crab as well.  If you prefer more of a cream cheese flavor in them you could even reduce the salmon or crab to just 2 Tablespoons.    This makes quite a few so they would be perfect for a dinner party as well and stay crisp for quite a while.

SMOKED SALMON (OR CRAB) PUFFS
8 oz Cream cheese
1/4 cup finely chopped smoked salmon (or crab meat)
1/4 tsp kosher salt
12 oz pkg small square wonton wrappers (about 48 wrappers)
Oil, for frying
Honey Ginger Dipping Sauce, for serving (Or sweet and sour sauce)

Mix the cream cheese and salt together in a small bowl, mixing well to soften the cream cheese.  Gently fold in the salmon or crab until well blended.

Place about 1 tablespoon in the middle of a wonton wrapper.
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Brush the edges with a little water (use a brush or your finger dipped in water).
Fold in half to make a triangle and working from the inside out, seal together pushing all the air out.
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Make a pleat on each side of the center point to make a crown shape.
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Heat oil over medium high heat (Use a deep fryer, wok, or high skillet.  You want the oil at least an inch or 2.)
When oil is hot, fry in batches until golden brown, flipping once if needed.
Remove to a wire rack or paper towel lined tray.
Serve with desired dipping sauce.

Print
Smoked Salmon (or crab) Puffs

Ingredients

  • 8 oz Cream cheese
  • 1/4 cup finely chopped smoked salmon (or crab meat)
  • 1/4 tsp kosher salt
  • 12 oz pkg small square wonton wrappers (about 48 wrappers)
  • Oil, for frying
  • Honey Ginger Dipping Sauce, for serving (Or sweet and sour sauce)

Instructions

Mix the cream cheese and salt together in a small bowl, mixing well to soften the cream cheese. Gently fold in the salmon or crab until well blended.

Place about 1 tablespoon in the middle of a wonton wrapper.

Brush the edges with a little water (use a brush or your finger dipped in water).

Fold in half to make a triangle and working from the inside out, seal together pushing all the air out.

Make a pleat on each side of the center point to make a crown shape.

Heat oil over medium high heat (Use a deep fryer, wok, or high skillet. You want the oil at least an inch or 2.)

When oil is hot, fry in batches until golden brown, flipping once if needed.

Remove to a wire rack or paper towel lined tray.

Serve with desired dipping sauce.

https://mystainedapron.com/smoked-salmon-or-crab-puffs/

Filed Under: Appetizers / Dips / Snacks, Asian

I’ve gone too far

January 3, 2014 by

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Sorry for the lack of posting around here lately.  I’ve been busy raising humans and other important tasks. 🙂  I’ve been writing a cookbook (not the same as having a cookbook published, mind you.) and just haven’t had time to do that along with a lot of posting on here.  But things are settling back to normal (wait, we don’t do normal, that’s right…)  Well, normal for me. 🙂  This is a non-recipe post, but I just had to share this.  I love undertaking DIY projects but this one I thought was maybe taking it too far.
Our piano is a $50 piano.  No family heirloom or anything, just something that plays fairly well I found cheap some years ago.  But the finish was dark and worn.  After falling in love with Annie Sloan Chalk Paint I decided I would paint it.  I think it’s fair to say Pinterest is largely to blame.
Especially for this project this paint was the logical choice because I could paint it indoors (no fumes) dries incredibly fast, and no sanding or priming needed.  A good resource for learning how to use the paint is The Purple Painted Lady website.  She has great information on using it and when I ordered paint from her she even answered her phone (gasp!) and answered some questions I had.
This is the before picture:
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I wiped down the piano making sure there was no dust or anything.  Then I brushed on the first coat of Provence.  No, there was no way I was taking the piano apart!  I just used some blue painters tape around the keys and pedals.  As I started the first stroke with the paint brush I kept screaming to myself inside my head (This is TOO FAR, HOLLY!  Who paints their piano?!  WHO?! People who have gone too far!!).  I nearly slapped the brush out of my other hand.  And yes, that’s a dresser painted in provence behind the piano.
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By the time you get done with the first coat, it’s probably already dry and ready for the second coat.
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After the second coat I opened the key cover (or whatever that’s called) and at the last minute I decided to use a vinyl cutout to cover the company emblem so it wouldn’t be painted.  I just didn’t feel like it should be painted over for some reason.
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I painted 2 coats around the keys, then carefully removed the vinyl cutout.
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I love how this little detail turned out.
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To finish I applied 2 coats of clear wax.  I do have a nice wax brush, but I actually prefer using a soft cloth to apply the wax.  But having a nice Annie Sloan paintbrush is worth every penny.  With the one quart of Provence paint I have painted a dresser, a piano and piano bench, and a large frame.  And I still have some left.  Crazy how far it goes.  I’m totally sold on it.  It ends up being way cheaper than any other paint I’ve used and I don’t get sick off the fumes any more.  Yay! 🙂
While I still think painting a piano is going a little too far… I’m really glad I did it.  Our piano no longer looks dark and dingy and unloved.
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Filed Under: Crafts / Sewing

Packaging goodies

December 19, 2013 by
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When my husband and I were barely married a month, we both found ourselves out of work.  Since it was also Christmastime and we knew we couldn’t spend money on gifts for family and friends, I made candy boxes.
Everyone loved them so much, they became a tradition.
I wanted to share some tricks for packaging.  I prefer to use boxes over paper plates and such.  It’s easier to package and stack and makes for a nicer delivery.
I buy the boxes at restaurant supply stores pretty cheaply (United Grocers Cash and Carry or something like that usually has them.)

I also use jumbo or extra large paper liners for muffin tins.  You can also find these at restaurant supply stores extremely cheap.

I fill the boxes with the muffin liners filled with different treats and if I have sugar cookies I place those on top.
I have found that fudge works well to wrap larger piece tightly in plastic wrap instead of cutting into smaller pieces. It won’t dry out and people can cut how ever much they want off.

I make a document with multiple lists of the box contents, then cut apart into tags and tie to box.

 

I also have used this printable here, along with a list of the box contents.
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I like to use some Christmas paper or washi tape to attach the two tags.
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As for what to put in the boxes, I prefer to stick with some more old-fashioned sweets and candies.  Also, things you can make in larger batches helps as well, like fudges and caramels.
Look under my confections category here for more ideas.
Filed Under: Candy / Confections, Christmas / Winter, Holiday Recipes

Chocolate Stars

December 17, 2013 by

These may be one of the easiest things I put in our Christmas treat boxes.  All you need is good chocolate and a star mold.  (And some luster dust if you want to be fancy!)
They always remind me of my Grandmother, who when I was very young I remember would serve these at Christmastime.  My mom recalls them from her childhood as well.  I love the symbolism of the star and it is nice to have a simple thing to add to the list of not-so-simple-things!  For those in my area, The Decorette Shop is a great resource for candy/chocolate molds, or you can look online here.

Filed Under: Candy / Confections

Gingerbread Spiced Caramels

December 12, 2013 by

You know it’s Christmastime when my counters are covered with containers of confections.  My mom made candy when I was a kid and when I was a newlywed (and we were both newly laid off) I decided to make confection boxes for family and friends since we didn’t have money to buy presents.  I think everyone enjoyed them more than any gift we could have given so the tradition stuck.   I love giving something that shows I put some time into the gift, and I don’t worry about whether or not it’s something they’ll use or want.
(By the reactions I get when I deliver them I know they don’t go uneaten!)
These were a new addition last year and I absolutely love them.  Something about the warm gingerbread spices just make candy taste extra “Christmasy”!  🙂

GINGERBREAD SPICED CARAMELS
2 1/2 cups heavy cream
1/2 cup unsalted butter
3 cups packed brown sugar
1/2 cup corn syrup
1 tsp ground ginger
1 tsp freshly grated nutmeg
1 tsp ground cinnamon
1/4 tsp ground allspice
1/4 tsp ground cloves
1/4 tsp salt
2 tsp vanilla extract

Grease a 9 by 13  inch pan and set aside.  (line with parchment paper if desired, greasing that as well).   For thicker, use a 9 inch square pan.  I find a 9 by 13 inch pan is just right though.
Place the cream, butter, brown sugar, and corn syrup in a large pot and cook over medium heat, stirring occasionally.  Bring to a boil and stop stirring.  Clip a candy thermometer onto the pot ant cook to 248 degrees F. (firm ball stage).  This should take around 20 minutes.
Remove from heat and stir in the spices, salt, and extract.
Pour into prepared pan and cool for a couple hours.
Cut into pieces and wrap in wax paper.  Store in an airtight container at room temperature for a month.

Recipe adapted from “Gingerbread” by Jennifer Lindner McGlinn

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Gingerbread Spiced Caramels

Ingredients

  • 2 1/2 cups heavy cream
  • 1/2 cup unsalted butter
  • 3 cups packed brown sugar
  • 1/2 cup corn syrup
  • 1 tsp ground ginger
  • 1 tsp freshly grated nutmeg
  • 1 tsp ground cinnamon
  • 1/4 tsp ground allspice
  • 1/4 tsp ground cloves
  • 1/4 tsp salt
  • 2 tsp vanilla extract

Instructions

Grease a 9 by 13 inch pan and set aside. (line with parchment paper if desired, greasing that as well). For thicker, use a 9 inch square pan. I find a 9 by 13 inch pan is just right though.

Place the cream, butter, brown sugar, and corn syrup in a large pot and cook over medium heat, stirring occasionally. Bring to a boil and stop stirring. Clip a candy thermometer onto the pot ant cook to 248 degrees F. (firm ball stage). This should take around 20 minutes.

Remove from heat and stir in the spices, salt, and extract.

Pour into prepared pan and cool for a couple hours.

Cut into pieces and wrap in wax paper. Store in an airtight container at room temperature for a month.

https://mystainedapron.com/gingerbread-spiced-caramels/

Filed Under: Candy / Confections

Mint Chocolate Chip Marshmallows

December 10, 2013 by

My guy loves anything mint (especially combined with chocolate).  I thought I would try applying those flavors to marshmallows and they were definitely a hit.  If you haven’t had homemade marshmallows before you’ll have to trust me when I say they are NOTHING like store bought.  In every good way that is.   Super fluffy and dreamy.   And you can change the flavor so easily, just by changing the extract you use.  Just remember if you are using candy flavoring that is more concentrated than extract, so use less.
These are basically regular marshmallows, only with mint extract in place of the vanilla, and the addition of mini chocolate chips.  You can make a 9 by 13 for bigger marshmallows, or use a cookie sheet for smaller ones. (The marshmallows pictured are smaller size.)    Next time I make them I might try dipping them in melted chocolate…

MINT CHOCOLATE CHIP MARSHMALLOWS
2 pkgs unflavored gelatin (about 2 T)
1 cup cold water, divided
1 1/2 c sugar
1 cup corn syrup
1/2 to 1 tsp peppermint extract (depending how strong you want them)
1 cup mini chocolate chips
1/4 cup powdered sugar
1/4 cup cornstarch

 Sift together the cornstarch and powdered sugar and set aside.
Place 1/2 cup of the water in the bowl of a stand mixer and sprinkle the gelatin on top.
Combine in a small saucepan the remaining 1/2 cup water, sugar, and corn syrup.  Put heat on high and stir occasionally with a wooden spoon until sugar is dissolved.

Clip a candy thermometer onto the pan and continue cooking until it reaches 240 degrees F, without stirring, which should take about 8 to 10 minutes. Immediately remove from the heat.

Fit mixer with a whisk attachment and turn on high.
While running, slowly pour in the sugar syrup into the gelatin.
Continue to whip until mixture becomes thick and cools to lukewarm, about 12 to 15 minutes.
Add the mint extract in the last minute.
VERY gently fold in the chocolate chips.  Don’t mix much, they will melt and smear.
Spray a 9″ by 13″ pan with nonstick spray and coat with cornstarch mixture. (Save the extra)
Spread marshmallow in pan, using a greased spatula.
Dust with more cornstarch mixture.
Let marshmallows sit for at least 3 or 4 hours, or overnight, uncovered.

Turn marshmallows out onto a cutting board, gently pulling out of pan if needed.  Liberally dust with remaining cornstarch mixture (Just use powdered sugar if you ran out)

Using a greased pizza wheel, cut into squares.
Store in a ziplock or airtight container for a few weeks.
Print
Mint Chocolate Chip Marshmallows

Ingredients

  • 2 pkgs unflavored gelatin (about 2 T)
  • 1 cup cold water, divided
  • 1 1/2 c sugar
  • 1 cup corn syrup
  • 1/2 to 1 tsp peppermint extract (depending how strong you want them)
  • 1 cup mini chocolate chips
  • 1/4 cup powdered sugar
  • 1/4 cup cornstarch

Instructions

Sift together the cornstarch and powdered sugar and set aside.

Place 1/2 cup of the water in the bowl of a stand mixer and sprinkle the gelatin on top.

Combine in a small saucepan the remaining 1/2 cup water, sugar, and corn syrup. Put heat on high and stir occasionally with a wooden spoon until sugar is dissolved.

Clip a candy thermometer onto the pan and continue cooking until it reaches 240 degrees F, without stirring, which should take about 8 to 10 minutes. Immediately remove from the heat.

Fit mixer with a whisk attachment and turn on high.

While running, slowly pour in the sugar syrup into the gelatin.

Continue to whip until mixture becomes thick and cools to lukewarm, about 12 to 15 minutes.

Add the mint extract in the last minute.

VERY gently fold in the chocolate chips. Don't mix much, they will melt and smear.

Spray a 9? by 13? pan with nonstick spray and coat with cornstarch mixture. (Save the extra)

Spread marshmallow in pan, using a greased spatula.

Dust with more cornstarch mixture.

Let marshmallows sit for at least 3 or 4 hours, or overnight, uncovered.

Turn marshmallows out onto a cutting board, gently pulling out of pan if needed. Liberally dust with remaining cornstarch mixture (Just use powdered sugar if you ran out)

Using a greased pizza wheel, cut into squares.

Store in a ziplock or airtight container for a few weeks.

https://mystainedapron.com/mint-chocolate-chip-marshmallows/
Filed Under: Candy / Confections

Sourdough Popovers

December 5, 2013 by
 
Something about popovers makes me think of Christmastime.  Maybe it’s from “Little Women”?  Regardless, they are so yummy and quick too.  Having  a fresh bread item with dinner always makes it feel more special in my opinion, and popovers are really handy to have in your arsenal because they are so quick and easy.
My mom made popovers often when I was a kid, usually for Sunday dinner.  We always used muffin tins, and they were wonderful… and then I bought a popover pan.  Once you try one you’ll be hooked.  They rise so much better and just taste… yummier somehow. 🙂  But if you don’t have one, no worries, use a muffin tin and they will still be great.  My go to popover recipe can be found here and while I still make them mostly I love making these sourdough on occasion, they only have a slight tang from the sourdough so even if you don’t care for sourdough bread you’ll probably like these.
Oh yes, and if you don’t have a sourdough starter and don’t want to make one, I bought mine from King Arthur Flour and have been very happy with it.
 
 
SOURDOUGH POPOVERS
Makes 6 standard popovers or 10-12 if using a standard muffin tin
1 cup milk
3 eggs
1/2 cup sourdough starter
3/4 tsp salt
1 cup flour
2 T butter
 
Warm the milk on the stove top or in the microwave until it is just slightly warm to the touch.  Whisk in the eggs, sourdough starter and salt.
Next add the flour and mix just until it comes together (some lumps are fine).Place 1 tsp butter in each tin of your popover pan and place  in the oven while it’s preheating to 450 degrees.  (If using a muffin pan, place 1/2 tsp butter in each tin).
When hot remove pan from oven and quickly pour the batter in tins, filling almost to the top.  Bake for 15 minutes, then reduce heat to 375 degrees and bake for 15 to 20 more minutes.  Serve immediately.
Recipe slightly adapted from King Arthur Flour
 
Filed Under: Bread, Quick & Muffins, Sourdough Tagged With: , ,

Have a Heartfelt Christmas

November 26, 2013 by

Are you ready for T DAY?! 
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Some of my favorite holiday memories from my childhood involve service.  Giving or receiving, it is the gift of yourself that is most special.
I want to make sure my daughters learn well the importance of being kind and giving service, like I did in my childhood.
So this year we made a bunch of heart ornaments (I made mine from wool felt, but even simple paper hearts would do).   I filled a box to go under the tree and we after we decorated placed it under the tree and had a family discussion about what it means to be kind to others, and the importance of having a kind heart.
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When someone has done a kind deed, they get to put a heart on the tree.
My little Lucy has made it her mission to have a kind heart and I love seeing her focus on service this Christmas.
It is easy to over think kindness and service.  While taking a sick friend dinner or buying gifts for a family in need are important, for a little 6 year old, realizing that all the little things she does with kindness matter too.  Helping her Nana with something, helping me help an elderly person load their groceries at the grocery store, sharing with her sister.
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And yes, I did all ready decorate for Christmas.  🙂  I love Thanksgiving, and we will celebrate it well.  For my dears, Christmas season is about the decorations and lights even more than the presents.  So I gifted them an extra couple weeks to enjoy it this year.
If you feel stressed or overwhelmed this holiday season just remember that the most magical moments happen when you simplify and share your heart with those in your life, and those you come in contact with.
May you have a heartfelt Christmas!



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Filed Under: Christmas / Winter