A Healthy Start

Turn the page to a new year and healthier food choices.  Ever Ready will explore new recipes this month that are on the lighter side with less calories but still tasty.  Several of the recipes will be from this stellar cookbook, "The Skinnytaste Cookbook" by Gina Homolka. She is a food author and creator of the food blog skinnytaste.com 

Cauliflower is one of the most undervalued and misunderstood vegetables. 

Did you know it's related to kale and part of the Brassica genus family, which means it’s related to brussels sprouts and broccoli? While it can be found year-round, it peaks in the fall and spring. When choosing cauliflower, look for heads that are heavy for their size with creamy white florets.

Basically, by eating cauliflower mash instead of potatoes, you save about 53 calories and 13 grams of carbs, per half cup. Forget about oranges; reach for cauliflower when flu season hits. This vegetable is loaded with vitamins. 1 cup contains about 75% of your recommended daily intake of vitamin C.

Several cauliflower recipes will be posted in the upcoming days. 

Smoky Parmesan Roasted Cauliflower Bites

Cook's Notes: Some might say cauliflower is a bland vegetable. But then maybe they haven't tried Smoky Parmesan Roasted Cauliflower.  It's a savory side dish or an appetizer with plenty of flavor but light on the calories. Roasting the cauliflower adds deep flavor and an irresistible crunch. Serve with your favorite low calorie dipping sauce if desired. 

Ingredients: 

• 1 tablespoon smoked paprika
• 1/2 teaspoon dried oregano 
• 1/4 teaspoon each cumin and garlic powder 
• Optional 1/4 teaspoon crushed red pepper flakes
• Salt and freshly cracked pepper to taste
• 1/2 cup grated Parmesan cheese
• 3 tablesp0ons olive oil
• 1 head cauliflower, cut into small florets

Directions: 

• Preheat oven to 425 degrees.
• In a small bowl whisk together all the spices and set aside.
• Prepare a baking sheet with foil and spray with a non stick spray. 
• Remove the leaves from the cauliflower and break head into small florets. 
• In a large bowl mix florets with olive oil and mix in spices making sure the florets are well coated. Mix in 1/4 cup Parmesan cheese.
• Spread out on baking sheet. Sprinkle with salt, cracked pepper and rest of Parmesan cheese. 
  
• Roast the cauliflower 35 minutes then check for doneness. The florets should be al dente not mushy. Turn florets once during roasting time.   

Another meal alternative Roasted Cauliflower and Black Beans Taco

Ingredients and Directions:

Follow all the steps above to make Smoky Parmesan Roasted Cauliflower Bites. Then chop roasted cauliflower into smaller pieces. Add 1 can drained and rinsed black beans, 2 cups cabbage slaw and sliced radishes. Warm  the mixture in the microwave. In a medium hot dry skillet warm  4 corn tortillas.  Divide mixture equally among tortillas and top with low fat Mexican Four Cheeses.

Enjoy all your favorite toppings, tomato, avocados, salsa lime wedges, pepitas, chopped fresh cilantro.       

UP NEXT Cauliflower Rice 

A Year in Review

"As the Year Grows Old"
by Edna St. Vincent Millay

I cannot but remember
When the year grows old—
October—November—
How she disliked the cold!

She used to watch the swallows
Go down across the sky,
And turn from the window
With a little sharp sigh.

And often when the brown leaves
Were brittle on the ground,
And the wind in the chimney
Made a melancholy sound,

She had a look about her
That I wish I could forget—
The look of a scared thing
Sitting in a net!

Oh, beautiful at nightfall
The soft spitting snow!
And beautiful the bare boughs
Rubbing to and fro!

But the roaring of the fire,
And the warmth of fur,
And the boiling of the kettle
Were beautiful to her!

I cannot but remember
When the year grows old—
October—November—
How she disliked the cold!

And I might add besides food-What a year it's been!

Cook's Notes: Presenting some of the best on Ever Ready 2020. Some things I've learned along the way is the discovery of the versatility of chicken apple sausage. It's a healthy alternative to traditional sausage. Packed with flavor the sausage  works well for sheet pan meals and appetizer recipes. I am amazed how the Oreo cookie popularity remains strong. There's never a shortage of creative recipes featuring this cookie. Lastly, reader comments are always appreciated and help fuel my inspiration.

Enjoy some of my favorites month by month with recipe links. And yes, I do make all recipes posted which has motivated me to walk twice a day now which really is not a bad thing:) 

January

Other Pigs in the Blanket-Puff Pastry with Chicken Sausages

https://sockfairies.blogspot.com/2020/01/game-day-foods.html

February

Mini Meatloaf Mashed Potato Pies

https://sockfairies.blogspot.com/2020/02/mini-meatloaf-and-mashed-potato-pies.html

 
March

Oreo Mint Mousse Pie 

https://sockfairies.blogspot.com/2020/03/oreo-mint-mousse-pie.html

April-A Tie 

Iced Oreo Cookie

https://sockfairies.blogspot.com/2020/04/i-spy.html

Roasted Carrots with Sweet Potatoes and Quinoa

https://sockfairies.blogspot.com/2020/04/roasted-carrots-and-sweet-potaoes-with.html

May

Chicken Apple Sausage Sheet Pan Meal with Roasted Veggies  and Couscous 

https://sockfairies.blogspot.com/2020/05/sheet-pan-meal.html

June

Hot Pimento Cheese Dip

https://sockfairies.blogspot.com/2020/06/juneteenth-day.html

July

Espresso Chocolate Chip Cookies

https://sockfairies.blogspot.com/2020/07/espresso-to-go.html

August

Classic BLT Sandwich Makeover with Avocado, Fried Egg and Basil Mayo

https://sockfairies.blogspot.com/2020/08/avocado-blt-with-fried-egg-and-basil.html

September

Roasted Brussels Sprouts with Bacon and Maple Cider Vinaigrette

https:/n /sockfairies.blogspot.com/2020/09/brussels-sprouts-one-of-autumns.html

October-Tie

Salted Caramel Apple Galette

https://sockfairies.blogspot.com/2020/10/salted-caramel-apple-galette.html

Avocado with Egg and Canadian Bacon Drizzled with Balsamic Vinegar

https://sockfairies.blogspot.com/2020/10/avocado-with-egg-and-candian-bacon.html

November - Tie

Mini Cranberry Pear Pie

Mini Cranberry Pear Crumbles

https://sockfairies.blogspot.com/2020/11/cranberry-pear-crumble-mini-pies.html

December

Chocolate Crinkle Cookies

https://sockfairies.blogspot.com/2020/12/cookie-blitz-day-3.html

Thanks for your readership and see you January 1, 2021

P.S. I have a new spiralizer

Tis' the Season for Eggnog

Eggnog is available in the stores!

Recipe to Try

Eggnog Bars with a Gingersnap Crust

 https://sockfairies.blogspot.com/2017/12/embrace-light.html

Eggnog French Toast

https://sockfairies.blogspot.com/2018/12/eggnog-french-toast.html

Cranberry Eggnog Muffins

Overnight Cranberry Eggnog Coffeecake

Glazed Eggnog Bread 

Three eggnog recipes (muffins, coffeecake, and bread) photos above found at https://sockfairies.blogspot.com/2018/12/tis-season.html

Today's featured baker is Cathy and her Rum and Eggnog Bundt Cake 

Cook's Notes: This delicious, decadent cake is moist yet dense and brims with your favorite eggnog flavors. Don't pass up the holiday season without trying this one. The cake slices beautifully. Be sure to store any leftovers in refrigerator since it has a cream cheese frosting.    

Ingredients:

• 3 cups all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1 cup unsalted butter room temperature
• 1 cup light brown sugar, packed
• 1/2 cup granulated sugar
• 4 large eggs, room temperature
• 1 cup eggnog, room temperature
• 2 tablespoon rum or rum extract
• 1 teaspoon vanilla

Eggnog Cream Cheese Frosting:

• 4 oz. cream cheese room temperature
• 1/4 cup unsalted butter room temperature
• 2 cups powdered sugar
• 1 teaspoon rum or rum extract
• 2 tablespoon eggnog room temperature

Bundt Cake Directions:

• Preheat oven to 350 degrees and grease a 10 or 12-cup Bundt pan with cooking spray (I use Pam for Baking).
• In a medium bowl, whisk flour, baking powder, baking soda, salt, nutmeg, and cinnamon until well combined. Set aside.
• Using a stand mixer fitted with the paddle attachment, beat butter until smooth.
• Add sugars and beat on med-high until pale and fluffy (2-3mins).
• Reduce speed and add eggs one at a time, fully incorporating after each addition. Add rum and vanilla.
• Alternate adding flour mixture and eggnog, beginning and ending with flour (3 additions of flour and 2 of eggnog). Fully incorporating after each addition. Do not overmix.
• Spread batter evenly into prepared pan. Smooth the top with a spatula and whack the pan against the counter to evenly distribute.
• Bake for 40 minutes or until a toothpick inserted into the center comes out mostly clean.
• Place cake on wire rack to cool for 10 mins. Whack the pan on the counter to loosen the cake and turn out onto wire rack to cool completely.

Frosting:

• Beat cream cheese and butter until pale and fluffy. Add powdered sugar 1/2 cup at a time. Add rum and eggnog. Beat until fully combined.
• Pour over cooled cake and add some holiday sprinkles as everything is always better with a few sprinkles. 

UP NEXT:  EVER READY'S READERS' FAVORITE RECIPES

Christmas Blessings to All

 

Assumption Church St. Paul, Minnesota 

Merry Christmas

 Christmas Blessings to All

 from Ever Ready

Twas the Night Before Christmas

It was on this day in 1823 that the holiday poem "A Visit from St. Nicholas" was published anonymously in the Troy Sentinel in New York. In recent years, there has been considerable debate as to the authorship.

According to legend, Clement Clarke Moore wrote his immortal poem, "A Visit from St. Nicholas," also known as "The Night Before Christmas," for his family on Christmas Eve 1822. He never intended that it be published, but a family friend, Miss Harriet Butler, learned of the poem sometime later from Moore's children. She copied it into her album, and submitted it to the editor of the Troy (New York) Sentinel where it made its first appearance in print on December 23, 1823.
Soon, the poem began to be reprinted in other newspapers, almanacs and magazines, with the first appearance in a book "The New York Book of Poetry in 1837". It was not until 1844, however, that Moore himself acknowledged authorship in a volume of his poetry entitled "Poems" published at the request of his children. One hundred and eighty years later it is the most-published, most-read, most-memorized and most-collected poem in all of Christmas literature. The poem is largely responsible for some of the conceptions of Santa Claus from the mid-nineteenth century to today.

"A Visit from St. Nicholas"
by Clement Clarke Moore

'Twas the night before Christmas, when all through the house
Not a creature was stirring, not even a mouse;
The stockings were hung by the chimney with care,
In hopes that St. Nicholas soon would be there;
The children were nestled all snug in their beds;
While visions of sugar-plums danced in their heads;
And mamma in her 'kerchief, and I in my cap,
Had just settled our brains for a long winter's nap,
When out on the lawn there arose such a clatter,
I sprang from my bed to see what was the matter.
Away to the window I flew like a flash,
Tore open the shutters and threw up the sash.
The moon on the breast of the new-fallen snow,
Gave a lustre of midday to objects below,
When what to my wondering eyes did appear,
But a miniature sleigh and eight tiny rein-deer,
With a little old driver so lively and quick,
I knew in a moment he must be St. Nick.
More rapid than eagles his coursers they came,
And he whistled, and shouted, and called them by name:
"Now, Dasher! now, Dancer! now Prancer and Vixen!
On, Comet! on, Cupid! on, Donder and Blixen!
To the top of the porch! to the top of the wall!
Now dash away! dash away! dash away all!"
As leaves that before the wild hurricane fly,
When they meet with an obstacle, mount to the sky;
So up to the housetop the coursers they flew
With the sleigh full of toys, and St. Nicholas too—
And then, in a twinkling, I heard on the roof
The prancing and pawing of each little hoof.
As I drew in my head, and was turning around,
Down the chimney St. Nicholas came with a bound.
He was dressed all in fur, from his head to his foot,
And his clothes were all tarnished with ashes and soot;
A bundle of toys he had flung on his back,
And he looked like a peddler just opening his pack.
His eyes—how they twinkled! his dimples, how merry!
His cheeks were like roses, his nose like a cherry!
His droll little mouth was drawn up like a bow,
And the beard on his chin was as white as the snow;
The stump of a pipe he held tight in his teeth,
And the smoke, it encircled his head like a wreath;
He had a broad face and a little round belly
That shook when he laughed, like a bowl full of jelly.
He was chubby and plump, a right jolly old elf,
And I laughed when I saw him, in spite of myself;
A wink of his eye and a twist of his head
Soon gave me to know I had nothing to dread;
He spoke not a word, but went straight to his work,
And filled all the stockings; then turned with a jerk,
And laying his finger aside of his nose,
And giving a nod, up the chimney he rose;
He sprang to his sleigh, to his team gave a whistle,
And away they all flew like the down of a thistle.
But I heard him exclaim, ere he drove out of sight—
“Happy Christmas to all, and to all a good night!”

Source: "The Random House Book of Poetry for Children" (Random House Inc., 1983)

Cookies and Milk for Santa

Holiday Brunch Part Three-Wrap up

 

In keeping with the holiday spirit I'm embracing these famous words-  

                                         "Life is uncertain. Eat dessert first."

                                                                   Ernestine Ulmer

so starting the Holiday Brunch Line-Up serving desserts first. 

Ring in the holidays with a showstopper dessert Amaretto Tortoni

Amaretto Tortoni
Cook's Notes: Amaretto Tortoni is an Italian ice cream made with eggs and cream, typically served in a small cup and topped with chopped almonds or crumbled macaroon. This recipe is my adaptation of the classic sweet treat. It's light, creamy and the perfect small finish to your holiday meal. Recipe makes 4 dishes as shown in photo. The dessert can be made ahead and refrigerated until serving. Toasting coconut and almonds and crushing cookies can also be done ahead.

Ingredients:

• 5 egg whites
• ½ teaspoon creme of tartar
• 1/3 cup powdered sugar
• 1 pint heavy cream
• 1 cup crumbled macaroons (use the soft cookie kind from bakery department)
• ¼ cup Amaretto or 1 teaspoon almond extract
• ¼ cup each coconut and almonds

Directions:

• Chill beaters in the freezer until needed.
• Mix coconut and almonds, toast and set aside.
• Crush macaroon cookies in food processor, set aside.
• Beat pint of heavy cream folding in Amaretto or almond extract until mixture is almost stiff, then folding in powdered sugar.
• In another bowl beat egg whites until stiff adding in creme of tartar.
• Gently fold whipped cream mixture and egg white mixture together.
• To assemble: For each serving place some Amaretto cream mixture into dish, top with macaroon crumbs. add another layer of Amaretto cream and top with toasted coconut and almonds.
• Refrigerate to firm up. After a few hours lay a sheet of wax paper over the dishes until serving. 

Kid-Friendly Cooking Activities 

keeping everyone involved in the holiday brunch 

Snowman Cupcake
Cook's notes: Looking for a kid-friendly kitchen activity over school vacation? This snowman cupcake would be easy to recreate. Use your favorite cake mix and prepared frosting, add two marshmallows for body, two pretzels for arms and top with a piece of chocolate candy (Rollo). Add these cute snowmen to your holiday brunch table.  

Festive P&J Sandwiches

Several years ago my nephew's wife bought this tray to our family gathering. At last count with my siblings grandchildren we now have 30 children in the family circle of various ages but the majority are under 10. 

The tray was a real hit filled with classic P&J sandwiches cut out using a Christmas cookie cutter. The stars were made out of yellow paper glued onto a toothpick stuck into the top of the tree. Off to the side in small cups are dip and veggies. So creative!

Waffle Cones Christmas Trees-a fun decorating project

Brownie Cookie Cutters-bake your favorite brownie mix in a holiday cookie cutter

Holiday Pancakes-bake your favorite pancake mix in a holiday cookie cutter

Winter Fruit Salad with Poppy Seed Dressing

Cook's Notes: Fresh fruit ingredients tossed with a healthy poppyseed dressing. The dressing is a nice blend of tangy and sweet with honey for a smooth and flavorful way to sweeten this dressing. It’s a simple and straightforward dressing that goes great on salads with fruit toppings but could easily stand its own on a salad topped with vegetables too. It's a healthy version of regular poppyseed dressing using yogurt. It would be fantastic for spinach salad as well.
Recipes adapted from cookingclassy.com

Salad Ingredients:

• 8 mandarin oranges, peeled and segmented
• 4 apples (preferably 2 gala and 2 golden delicious)
• 4 ripe kiwis peeled and diced
• 4 bananas , peeled and diced or pears
• 1- 1/2 cup pomegranate arils(produce department) 

Dressing Ingredients:

• 1/2 teaspoon salt
• 1 tablespoon honey
• 2 tablespoon white vinegar
• 1/4 cup plain Greek yogurt
• 1 tablespoon olive oil
• 1 teaspoon poppy seeds

Dressing Directions: 

• Mix all ingredients together in a jar, cover and shake well to combine. Use immediately or store covered in fridge.

Salad Directions:

• In a salad bowl toss together all of the fruit then pour dressing over top and gently toss to coat.
• Serve immediately for best results.

Holiday Brunch: Part Two

 

Brunch Bites or Baby Quiches

Recipe adapted from Midwest Living April 2013
Cook's notes: This recipe allows your creative spirit to emerge, customizing the fillings. The mini quiche can be a brunch item or made smaller using an appetizer muffin pan. There are lots of options to consider with this recipe.

Cooking Tips: I used one single pie crust refrigerated Pillsbury brand. I was able to get 4 rounds using a glass about 4 inches in diameter. Then I rerolled scraps to get the 5th one.  I used a standard size 3 inch (diameter) muffin pan.

Fillings options:
Cooked bacon chopped into bits
Broccoli florets chopped fine
Deli ham chopped fine
Cooked crumbled sausage
Sautéed peppers, spinach and onions
Cheese options:
Grated Cheddar, Swiss, Gruyere, 
Custard Filling- This filling can easily be increased for more than 5 servings.
2 eggs
1/4 cup whipping cream
1/4 cup half and half
2 tablespoons sour cream
1 tablespoon Dijon mustard
1/2 teaspoon each herbes de Provence and parsley flakes

Directions:

• Use a blender to mix liquid ingredients, spices and mustard. Set aside. 
• Fry 5 pieces of bacon, set on a a paper towel lined plate and crumble when cooled.
• Drain grease reserve 1 tablespoon. Stir fry 1/2 cup diced red peppers, 1/2 cup diced onions, and several handfuls fresh spinach, stems removed in reserved bacon grease. Add in crumbled bacon. 
• Preheat oven to 425 degrees. Very lightly grease bottom of 5 muffin tin wells to prevent pie crust sticking during baking. 
• Roll out dough on floured wax paper surface and use a glass (4 inch diameter) to cut out pie crusts rounds.   
• Place pie crust rounds into tin and up the sides of the pan. In bottom place your filling choices and grated cheese.  

• Divide custard filling evenly among 5 pie shells. 
• Bake at 425 degrees for 15 minutes. Lay a sheet of foil over entire muffin pan to avoid overbrowning. Cook 1-2 minutes more. Place a butter knife in center of quiche. If comes out clean it's done. Let rest 4 minutes before removing from pan. 
  

Raspberry Pomegranate Champagne Cocktail
Cook's Notes: Put this recipe top of your list. It is festive looking and quite tasty!
Recipe from heathercristo.com and serves 4.
Ingredients:

• 8 tablespoons pomegranate juice
• 1 pint raspberry sorbet
• 4 tablespoons pomegranate seeds (arils)
• Chilled champagne 

Directions:

• Freeze your glasses until frosty.
• Add 2 tablespoons of pomegranate juice to the bottom of each glass.
• Add a few small scoops of the raspberry sorbet and 1 tablespoon of pomegranate seeds to each glass.
• Top with chilled champagne.

Pomegranate Martini
Cook's notes: Recipe posted by Rachel Ray the O Magazine. Recipe makes 2 drinks. 
Ingredients:

• 1-1/2 cups pomegranate juice
• 2 oz. Absolute Citron vodka or white tequila
• 1 oz. Cointreau liquor
• Cup of ice
• Splash of sparkling water
• Squeeze of a lemon
• Pomegranate seeds (arils)

Directions:

• Shake ingredients in a cocktail shaker and pour into a chilled martini glass.
• Garnish with pomegranate fruit in the glass.
  
  HOLIDAY BRUNCH:PART THREE 

Salads and a dessert