Thursday, August 28, 2008

Gold Cookies

A good way to use up extra egg yolks - tasty cookies, too!

Does anyone else feel wistful about our old 3x5 recipe cards? I still love the intimacy of their quick notes, somehow personal in a way that the Internet is not, cannot, will never be.

Take a hand-written recipe for Gold Cookies, one taken from my own huge 3x5 collection started when I was about age 10, continuing until I began blogging in 2005 and my recipe collection moved online. The corner reads 'VVG, code for 'very very good' and beneath it is the reminder why this otherwise simple recipe is so useful, 4 egg yolks. This was 'tagging' for the analog world of recipe cards.

Yes, this recipe calls for four egg yolks, that's what gives the cookies a light gold color. For anyone looking for good ways to use up leftover egg yolks, this knocks out four at a time. (More recipes for using up egg yolks and egg whites.)

The cookies are also - what's that code? - VVG, crispy on the outside and slightly chewy on the inside. They're quite sweet, for it's sugar that delivers the texture. In the version pictured here, I rolled the dough balls in cinnamon-spiked coconut but the original recipe called for chopped nuts. Both coconut and nuts work, choose whichever is on hand or better yet, like the egg yolks, needs using up.

ALANNA's TIPS Cookie sheets vary so much in performance! I tested this recipe with a good non-stick baking sheet and with a silicone mat. The original recipe called for shortening so if you have Crisco around, go for it.

GOLD COOKIES

Very very good, especially at using up egg yolks
Hands-on time: 10 minutes to mix, 20 minutes to roll
Time-to-table: 2 hours
Makes 4 dozen cookies but easy to halve
  • 1/2 cup unsalted butter, softened to room temperature
  • 1-1/2 cups sugar
  • 4 egg yolks
  • 2 tablespoons milk
  • 2 teaspoons vanilla
  • 1-1/2 cups flour, fluffed to aerate before measuring
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon table salt
  • 1/2 cup coconut, preferably unsweetened, ground fine in a small food processor (or 1/2 cup finely chopped nuts, preferably toasted first)
  • 1 teaspoon cinnamon

In a large bowl with an electric mixer, cream the butter and sugar until light and fluffy. Add the yolks, milk and vanilla, beat in thoroughly. Add the flour, baking powder and salt, beat in thoroughly. Collect the dough into a big ball, cover and refrigerate for an hour.

Preheat oven to 400F. Stir together the coconut or nuts and cinnamon in a small bowl. Form dough into small balls, roll in coconut-cinnamon mixture. Place on baking sheet with plenty of space between. Bake for 12 - 15 minutes. Let cool a bit, then transfer to a rack or a paper towel to finish cooling.

NUTRITION ESTIMATE Per Cookie: 61Cal; 1g Protein; 2g Tot Fat; 1g Sat Fat; 9g Carb; 0g Fiber; 31mg Sodium; 22mg Cholesterol; Weight Watchers 1 point

Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences.
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More Easy Cookie Recipes

(hover for a description, click a photo for a recipe)
Fat Rascals Mocha Morsels Oatmeal Raisin Cookies




Monday, August 25, 2008

Chilaquiles Recipe

A classic Mexican breakfast with eggs, corn tortillas and melted cheese. A concept recipe with many variations.

Not much to look at, but tasty as anything

To quote my Nana, never one to pussyfoot, "It sure looks like the dog's breakfast." Luckily, chilaquiles [pronounced chee-lah-KEE-lehs] taste better than they look because this is classic comfort food: easy, quick, cheap, nourishing.

The 'signature' of chilaquiles is pieces of corn tortilla, fried first and then softened -- but just a bit, some 'chew' is good -- in a milk 'n' cheese sauce. It might have some plant crunch, onion and celery or especially tomatilla, say. Add a fried egg to the top and you've got a hearty breakfast or a quick supper.

Did I mention delicious and addictive? That too. Chilaquiles might 'look' like the dog's breakfast but all the humans will be lapping them up, pronto.

ALANNA's TIPS
Flour tortillas, even whole wheat tortillas, turn out more mealy than crispy.
Queso fresco is a crumbly slightly dry cheese from Mexico that's increasingly easy to find. But if not, substitute another slightly dry cheese like feta, even Philadelphia cream cheese works beautifully. Do avoid greasy cheeses such as cheddar.
Play with your spice bottles! Add a little taco seasoning, spike it with lemon pepper, deepen the richness with pimenton.
Lately, we've been stirring leftover scrambled eggs into the chilaquiles.

CONCEPT RECIPE:
CHILAQUILES

Hands-on time: 15 minutes
Time-to-table: 25 minutes
Serves 4 but easily adapted for one or many
  • 2 tablespoons vegetable or olive oil
  • 4 corn tortillas, broken or cut into bite-size pieces (see TIPS)
  • 1/2 an onion, chopped
  • 1 rib celery, chopped
  • 1 clove garlic, chopped
  • 4 ounces queso fresco (see TIPS)
  • 1/4 cup (or more to taste) milk
  • Salt & pepper (see TIPS) to taste
  • 4 eggs

In a large heavy skillet, heat the oil on medium high. (The oil is hot enough when it sizzles when water is flicked into the skillet.) Drop the tortilla pieces into the oil, keeping them separate with a spatula; let fry until the edges turn brown and crispy. Stir in the onion, celery and garlic and let cook until just beginning to soften. Stir in the cheese, breaking it up a bit. Stir in the milk. Let cook until the cheese is melted but the tortilla pieces are still crispy.

Separately, fry the eggs. (For anyone undone by undercooked eggs, slip the cooked eggs under the broiler for a minute or two, to firm up the top side.) Place the chilaquiles on individual serving plates, top with a fried egg and serve with Fried Bread. Serve, enjoy, repeat the next day.

NUTRITION ESTIMATE (How many calories in chilaquiles? How many Weight Watchers points in chilaquiles?) Per Serving, including the eggs: 311 Calories; 15g Protein; 20g Tot Fat; 8g Sat Fat; 15g Carb; 2g Fiber; 275mg Sodium; 243mg Cholesterol; Weight Watchers 7 points

Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences.
Do you have a favorite recipe to share that you think Kitchen Parade readers might like? Just send me a quick e-mail via recipes@kitchen-parade.com.
Never miss a Kitchen Parade recipe: Sign up for a free e-mail subscription.
How to print a recipe on Kitchen Parade.
If you like Kitchen Parade, forward this recipe to a friend who might too!

More Recipes for Quick Egg Dishes

(hover for a description, click a photo for a recipe)
Alex's French Eggs Ratatouille Omelettes Tomato Basil Quiche

Regular 'Egg Nights' are a great way to stretch our food budgets. I collect easy egg recipes from fellow food bloggers, new recipes are added as I find them.


Shop Your Pantry First

(helping home cooks save money on groceries)




Easy Egg Recipes

'Expecting' by St. Louis artist Jeff Kapfer

Egg Night. While eggs are way up in price, eggs remain a great food value. Plan "egg night" once a week, then trade off making omelettes, scrambled eggs, fried eggs, frittatas, and more. For inspiration, here is my ever-growing collection of basic egg recipes from Kitchen Parade, A Veggie Venture and my fellow food bloggers.

Cooked Eggs Uncooked Eggs

see also my recipes to use leftover
Egg Whites Egg Yolks

Recipes Calling for Cooked Eggs

Especially at Easter, we want to use up leftover hard-boiled eggs and need recipes for leftover hard-cooked eggs. But if you need to boil eggs first, here's how to make Perfect Hard-Cooked Eggs.


Uncooked Eggs

These recipes pair eggs with vegetables and other ingredients to make them hearty enough for supper. Many are special enough to plan ahead for, to make an 'occasion' out of farm-fresh eggs.



~ These recipes are collected for my five-part series,
How to Save Money on Groceries ~

~ Many thanks to St. Louis artist Jeff Kapfer for use of his painting to inspire our Egg Nights! For more of Jeff's bird paintings, visit JeffKapfer.com. ~

~ more Main Dish Egg Recipes from A Veggie Venture ~

~ more Egg Recipes from Kitchen Parade ~

Do you have a favorite easy egg recipe that you think Kitchen Parade readers might like? To share it, just send me a quick message via recipes@kitchen-parade.com.


Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences.
Never miss a Kitchen Parade recipe: Sign up for an e-mail subscription.
If you like Kitchen Parade, forward this recipe to a friend who might too!

Wednesday, August 20, 2008

Lemon Basil Shrimp

For an entrée or appetizer, fresh shrimp in a no-oil vinaigrette

Many folks like to work out. Me, I like to work outside. And when my garden is thick with leafy ferns in the spring and tall with lily-scented hostas about now, it’s all worthwhile.

But much of the time, a yard with a garden is more about hauling than tending or even weeding.

You know. Hauling dirt. Hauling mulch. Hauling plants. Hauling empty containers. Hauling chemicals, cords and clippings. Hauling yard bags. And this time of year, hauling hoses. And all too soon, hauling leaves and gumballs.

Awhile back, a man I’ll call ‘Bill’ started passing by my place often and regularly enough to recognize that he walked for exercise and Kirkwood streets were his gym. One fine spring day, I was working on the mulch pile in the driveway when Bill passed by, nodding hello in that certain Midwestern-male way.

“Like to help?” I asked, only half joking.

Without breaking stride, he shot back, “Just bought a condo,” as if his answer explained all. It sure did, Bill, it sure did. Keep walking.

ALANNA's TIPS Leave the tails on for no-forks-required appetizers. Sorry, there’s just no delicate way to put this: discarded shrimp shells can stink up the kitchen or garage in a matter of hours. I keep a special bag in the freezer to hold smelly stuff until the next regular garbage day. This works for vacation departures, too. Just don’t forget and try making supper from it months later!
Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Send a favorite summer shrimp recipe to e-mail.

LEMON BASIL SHRIMP

Finger-food delicious
Hands-on time: 25 minutes
Time to table: 3 hours
Serves 4 as entrée, 8 as appetizer
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 pound uncooked shrimp (thawed if frozen) tails left on (see ALANNA’s TIPS), peeled and deveined

  • Zest of a lemon
  • Juice from 1-1/2 lemons (about 3 tablespoons)
  • 2 tablespoons Dijon mustard
  • 2 tablespoons chopped fresh basil (fresh dill works too)
  • 2 green onions, chopped
  • 1/4 cup drained capers

Heat oil on medium in a large skillet til shimmery. Add garlic and cook for a minute. Add enough shrimp to cook in a single layer. Cook until just opaque in the center, turning once, about 5 minutes. Repeat with remaining shrimp.

Meanwhile, in a large bowl, combine remaining ingredients. Add shrimp and gently combine. Cover and refrigerate for at least two hours and up to 24 hours.

To serve as an appetizer, place in dish lined with lettuce leaves and mound shrimp on top. To serve as a main dish, arrange lettuce leaves on four serving plates, mound shrimp on one side, add slices of cheese, fresh fruit and vegetables.

NUTRITION ESTIMATE For Entrée/Appetizer Servings: 195/97Cal; 24/12g Protein; 9/5g Tot Fat; 1/1g Sat Fat; 4/2g Carb; 1/0g Fiber; 512/256mg Sodium; 172/86mg Cholesterol; Weight Watchers 3/1 points

More Shrimp Recipes

(hover for a description, click a photo for a recipe)
Sengalese Soup Shrimp Salad Recipes Red Lentils with Shrimp

More Appetizer Recipes

(hover for a description, click a photo for a recipe)
Olivada with Mozzarella & Pimento. Lavosh - Armenian Cracker Bread Herbed Ricotta with Roasted Cherry Tomatoes

Recent Favorites from A Veggie Venture

~ Raw Corn Chowder ~
~ Homemade Zucchini Relish ~
~ Jerusalem Salad, summer's best tomatoes & cucumbers in a tahini dressing ~
~ Old Liz's Cucumber Salad, an old Missouri recipe ~


If you like Kitchen Parade's recipes, for more scratch cooking recipes using whole, healthful ingredients, visit A Veggie Venture, my food blog, home to the Alphabet of Vegetables where there's a vegetable in every recipe and vegetables in every course.


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Sunday, August 17, 2008

Thai Cantaloupe Salad

The Recipe: A refreshing summer salad, just cantaloupe balls with lime juice, fish sauce (yeah, I know, but you have to try it to believe it) , fresh basil and a touch of jalapeño heat.

The Conversation: What's the word for August's food bounty?

Thai Cantaloupe Salad ♥ KitchenParade.com, refreshing summer salad with a surprise ingredient. WW2.

The last page of the Atlantic is my first read. It's a funny little column called "Word Fugitives" that conjures clever terms for conditions failed by the current lexicon. Example: If a husband is a packrat, what might we call his opposite? Readers suggested "wouldchuck" and "hurl squirrel" and the winning entry, "heave-homemaker". Ha!

Me, my missing word would describe the food bounty that August's gardens and farmers markets deliver. It would suggest the satisfied moan that follows the first bite of fresh and simple food that just tastes so – not delicious, someplace past delicious. It conveys that there's simply no bad food right now, that everything that's fresh is wondrous, in all its combinations. What is that word, that phrase? Applications accepted here!

[That word] is needed to describe this easy cantaloupe salad that took all of ten minutes to make and was just sooo-so good. Served with grilled scallops, shrimp and fresh vegetables, it was the perfect ending to a summer meal on the patio, displacing the intended dessert sorbet.

Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Quick Suppers are Kitchen Parade favorites and feature recipes easy on the budget, the clock, the waistline and the dishwasher. Do you have a favorite recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via recipes@kitchen-parade.com. How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. Follow Kitchen Parade on Facebook!

THAI CANTALOUPE SALAD

Simple to make, lovely to enjoy
Hands-on time: 10 minutes
Time-to-table: 10 minutes
Serves 4
  • Jalapeño (see TIPS)
  • 2 tablespoons fresh lime juice
  • Pinch of sugar
  • Good splash fish sauce (see TIPS)
  • Salt & pepper to taste
  • 1/2 a large very ripe cantaloupe, peeled, cut into balls or chunks
  • Fresh basil, sliced into thin ribbons

Whisk together the jalapeño, lime juice, sugar, fish sauce and salt and pepper. Gently turn in the cantaloupe and basil. Taste and adjust the seasoning. Serve immediately or within two hours.

ALANNA's TIPS
I used one pickled jalapeño ring, so handy to keep in the fridge. The inspiring recipe called for half a fresh jalapeño, diced.
WHAT IS FISH SAUCE? Fish sauce is the ingredient which makes this "Thai". It's a salty briny liquid that does amazing things for food, including shrimp salad and Thai Roasted Eggplant Salad. It's cheap and keeps, so once found, is worth having on hand. The inspiring recipe called for a half teaspoon, I used a good couple of tablespoons. Use your own tastebuds to guide how much is right for your melon.
After a couple of hours, the melon balls get a little mushy. But to make this ahead, just mix the sauce, then add the melon and basil a half hour or so before serving.
NUTRITION INFORMATION Per Serving: 82 Calories; 0g Tot Fat; 0g Sat Fat; 0mg Cholesterol; 207mg Sodium; 20g Carb; 2g Fiber; 18g Sugar; 2g Protein. WEIGHT WATCHERS POINTS WW Old Points 1 & WW Points Plus 2.
Adapted from a recipe from The Splendid Table's How to Eat Supper by Lynne Rossetto Kasper, discovered via A Mingling of Tastes while researching more easy cantaloupe recipes for BlogHer.

Other Recipes [That Word] Would Describe

(hover for a description, click a photo for a recipe)
Summer's Tomato Soup Panzanella Peach Blueberry Cake

More Melon Recipes

(hover for a description, click a photo for a recipe)
Cantaloupe Salad with Feta & Basil Cantaloupe Smoothie
~ more melon recipes ~
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