New year, new resolutions for many of us. If yours is to simplify, eat more healthfully, or cook more at home, parchment paper packets can help you!

Here are some tips to get started with parchment paper cooking, which will allow you to cook with ease with no clean up, producing healthy, yummy dishes in a flash:

• When in doubt, cut the piece of parchment bigger than you think you need. You can always trim it or just fold it, but if you start out with it too small, it’s hard to work with.
• When you head into the kitchen to cook, ask yourself if you can make the dinner you had planned in parchment. You can convert just about any dish to parchment cooking. For starters, check out my book, The Parchment Paper Cookbook for 180 ideas.
• Remember that when cooking in parchment you don’t need to add more than a few drops of oil, butter or fat. Your food cooks in its own juices and steams inside the packet.
• For the prettiest results, stack your ingredients with the most colorful on top.
• You can brown your food by opening the packets, folding the paper edges under or cutting them off and quickly broiling while keeping an eye on the packet. Parchment singes but does not burn, but you should still keep an eye on it.
• Twist the ends of your packets to easily seal them. I find this to be the simplest and most effective method. See the Technique page of this blog for details.
• Remember you can recycle or compost your parchment!

I’ll be adding more delicious parchment packet recipes soon after a holiday break. Check back soon!

New year, new resolutions for many of us. If yours is to simplify, eat more healthfully, or cook more at home, parchment paper packets can help you! Here are some tips to get started with parchment paper cooking, which will allow you to cook with ease with no clean up, producing healthy, yummy dishes in … Read more →

Ashley has chosen Creamy Cauliflower Soup with Greens from page 116 of January Living. If you need the recipe, let me know. I hope you all had a wonderful holiday and that your new year is off to a great start!

Ashley has chosen Creamy Cauliflower Soup with Greens from page 116 of January Living. If you need the recipe, let me know. I hope you all had a wonderful holiday and that your new year is off to a great start!

Santa brought me a gnocchi board, a scone pan, and a food mill, all kitchen items I asked for and hope to try out in the coming weeks. I also got lots of ornaments for my kitchen tree.  No cookbooks this year, but I didn’t ask for any.

I asked for an apron, because so many of my clothes have gotten ruined with all the cooking I did in the past year, but I asked for one that was just for the top only. Apparently such a thing does not exist and I got what is called a cobbler’s apron – which looks to me like the top to medical scrubs and was pretty hideous. That went back and I am thinking I am going to have to buy a traditional apron, or remember to change into junk clothes before cooking each day.

I got a few nice pieces of cranberry and caprice glass for my collection and a gorgeous vase I saw when we were in NM and which I should have bought, but did not (my mom calls this the museum in her mind – all the things she should have bought, but didn’t).

I got a tree topper to add to my collection. I also got a giant fortune cookie which will be super fun once I break into it!

We have family parties tonight and tomorrow, then New Year’s Eve is our traditional fondue party. Then it will be time to work on taking all the decorations down and trying to resume normal life and get back to work!

What toys did Santa bring you?

Santa brought me a gnocchi board, a scone pan, and a food mill, all kitchen items I asked for and hope to try out in the coming weeks. I also got lots of ornaments for my kitchen tree.  No cookbooks this year, but I didn’t ask for any. I asked for an apron, because so … Read more →

I love hearing about people’s holiday food traditions. In my family, the Christmas menu is pretty much set in stone. First, sometime before Christmas, I make Hal Linden’s Hanukah bread. Christmas Eve we always have a ham and potato latkes (recipe from The New Basics Cookbook by the same gals who wrote the Silver Palate Cookbook), which we started making when TeenMartha was tiny and watched a Sherry Lewis and Lamb Chop special where they sang a song called “Everybody Loves Potato Latkes.” It aired on a Christmas Eve when we were snowed in and we whipped them up and it became a tradition. We serve them with sour cream and homemade applesauce. We usually round out the meal with some grapes, and then have cookies while we watch National Lampoon’s Christmas Vacation.

Christmas morning we always have baked donuts. I got the recipe from one of Dianne Mott Davidson’s Goldie’s Catering mysteries (they are called Galaxy Donuts). They’re made with different grains, baked and dipped in cinnamon sugar. We always have hot chocolate with them.

For lunch, we have a fun buffet. The ham from Christmas Eve comes out, along with marble rye bread and rye bread dip. Mr. MarthaAndMe always gets a summer sausage in his stocking, so we eat that with cheese and crackers and an assortment of mustards. Grapes and tangerines round out the meal. The kids usually get candy in their stockings and eat some of that.

Christmas dinner is at my parents’ house. During the afternoon when we are opening gifts, my mom makes gougere, which is a cheese puff pastry. Dinner is always beef tenderloin. She makes a broccoli wreath (cooked broccoli dotted with cherry tomatoes surrounding a bowl of hollandaise sauce). We also have a salad and potatoes (usually roasted potatoes, but this year it will be twice baked for something different). We have cookies for dessert. This year I bought a tray from an Italian bakery and we are going to try that, along with some I made and some that were given to her. My mom doesn’t make cookies anymore and we like to have something different when we go over there, rather than eating our own cookies again.

When we see my in-laws, they always insist on taking us out to dinner although I would be happy to cook for them. Then we have two other family parties which are usually overloaded with tons of wonderful food. One aunt always makes sticky buns. My mom usually makes a pork roast or some kind of chicken breast dish for one of them. I like getting to sample family members’ cookies!

What are your holiday food traditions?

I love hearing about people’s holiday food traditions. In my family, the Christmas menu is pretty much set in stone. First, sometime before Christmas, I make Hal Linden’s Hanukah bread. Christmas Eve we always have a ham and potato latkes (recipe from The New Basics Cookbook by the same gals who wrote the Silver Palate … Read more →

This week was my pick and I chose Chocolate Mint Crackles from December Living (I am in love with the cover of this issue by the way). I was excited about these cookies. Every year I make cut out, gingerbread cookies, chocolate chip and then one or two other types, one of them usually something new. I was hoping this one would become a favorite.

The cookies were easy to make. I hated them though. The recipe calls for “mint extract.” I had mint extract and peppermint extract in my cupboard. I went with the mint. Yucky. I thought they tasted like spearmint chewing gum. If I make them again, I will use the peppermint extract, which I think will taste right. I just could not get past the mint taste. The cookies were pretty. The only one in the house who likes them is Dude Martha, so they’re all his. Did you try these? What did you think?

This is our last Martha Mondays until January 9, however, I do have some posts coming up between now and then, so be sure to pop back in. I’m looking forward to trying some great new projects with all of you in the New Year. I’m so happy to have all of you to cook with – thank you for joining me as we try new things! Happy Holidays to my Martha Mondays players, and to all my readers.

This week was my pick and I chose Chocolate Mint Crackles from December Living (I am in love with the cover of this issue by the way). I was excited about these cookies. Every year I make cut out, gingerbread cookies, chocolate chip and then one or two other types, one of them usually something … Read more →

This is one of things where I find myself asking “what took them so long?” My fridge has long been a wasteland of tomato paste cans with one tablespoon scooped out, the rest left to die. I never use an entire can and it seems every time I need some, I have to open a new can since the old one has become an alien life form. These great new squeeze tubes let you use just as much as you want without creating waste. I paid $2.99 for a tube. And they contain only tomato paste and salt – no nasty preservatives! Love ’em.

This is one of things where I find myself asking “what took them so long?” My fridge has long been a wasteland of tomato paste cans with one tablespoon scooped out, the rest left to die. I never use an entire can and it seems every time I need some, I have to open a … Read more →

This is a recipe I make very often because it’s just so easy, but it also tastes really complex like you spent a lot of time on it!

I start with making the sauce. In a saucepan combine 1/2 tbsp butter, 1 cup orange juice, salt and pepper to taste, 1 tbsp tamari or soy sauce and 1 tbsp lemon juice. Bring to a boil then reduce to medium and cook until it is reduced to a syrupy sauce, about 15-20 minutes. Set aside.

I use about 12 sea scallops for this one. In the summer I like to grill scallops, but in the winter, I pan fry them. When you cook scallops you want to first make sure you rinse them well to get rid of grit. Then you want to peel off the little muscle on the side. Then it’s very important to completely dry them so they will caramelize.

For this recipe, I get the pan very hot and melt 1/2 tbsp butter and 1/2 tbsp olive oil. Then I drop in the scallops (which have been seasoned with salt and pepper). Be sure you have a big enough pan, so there is about an inch or so between the scallops. If you don’t, they will boil in their juices instead of caramelizing. Cook about 2-3 minutes, then flip. Cook until cooked through, another 2-3 minutes.

Remove the scallops and pour the sauce into the scallop pan. Heat the sauce, scraping up the browned bits from the bottom. Serve with the scallops. This is good served over rice too.

This is a recipe I make very often because it’s just so easy, but it also tastes really complex like you spent a lot of time on it! I start with making the sauce. In a saucepan combine 1/2 tbsp butter, 1 cup orange juice, salt and pepper to taste, 1 tbsp tamari or soy … Read more →

Next week will be our last project of the year (how did the year go so quickly?). We’ll start back up again on 1/9  (schedule below). It’s my turn to pick and I’m going with Chocolate Mint Crackles (page 203 of December Living). If you need the recipe, let me know.

Martha Mondays schedule:

1-9 Elizabeth March Designs

1-16 Megan’s Cookin’

1-23 Sassy Suppers

1-30 Perfecting Pru

2-6 Tiny Skillet

2-13 Sweet Almond Tree

2-20 I need to skip this week

2-27 MarthaAndMe

Next week will be our last project of the year (how did the year go so quickly?). We’ll start back up again on 1/9  (schedule below). It’s my turn to pick and I’m going with Chocolate Mint Crackles (page 203 of December Living). If you need the recipe, let me know. Martha Mondays schedule: 1-9 … Read more →

Ana at Sweet Almond Tree chose Chicken and Dumplings for this week. I grew up eating chicken and biscuits. I’ve had chicken and dumplings at The Cracker Barrel, but those are rolled, flat dumplings. I actually have the recipe for those and have made it from time to time. I don’t think I’ve ever had drop dumplings before, so this was a new thing to try. This was essentially like making chicken soup, or the base for chicken and biscuits, except I normally don’t use turnips and parsnips. When I make chicken and biscuits, I thicken it with flour. This remains thin, like a soup. The dumplings were easy to make and puffed up so prettily in the pot. It was almost like eating matzoh ball soup in a way, but the dumplings are lighter than that. We really enjoyed this. I would definitely make this again as alternative to chicken soup or chicken and biscuits. It was better the second day, since the broth thickened a bit from the dumplings.

Ana at Sweet Almond Tree chose Chicken and Dumplings for this week. I grew up eating chicken and biscuits. I’ve had chicken and dumplings at The Cracker Barrel, but those are rolled, flat dumplings. I actually have the recipe for those and have made it from time to time. I don’t think I’ve ever had … Read more →

I have a recipe for this from the January issue of Paula Deen’s Magazine for chicken vegetable lasagna and I’ve been meaning to try it. My freezer has been looking kind of bare lately, so it’s definitely time to make and freeze some meals so I can just defrost on busy nights (of which there seem to be more and more lately). I made this but changed it up a bit to suit the ingredients I had in the house and to make it a bit easier. I found Paula’s instructions to be too complicated, so I simplified it. Here’s my modified recipe:

1 tbsp olive oil

1 small zucchini, thinly sliced

12 baby carrots, chopped

1 8-ounce package of mushrooms, thinly sliced

4 cloves garlic, minced

1 package frozen spinach, defrosted and squeezed dry

1 tsp basil

1 1/2 tsp salt

1/2 tsp pepper

15 ounces cottage cheese

2 cups grated Parmesan-Romano mix (this is now sold in my store in a pre-shredded package)

2 eggs

1 1/2 jars spaghetti sauce (24 ounce jars)

9 lasagna noodles

24 ounces mozzarella cheese

2 grilled chicken breasts, chopped

Preheat the oven to 350 and spray a 4 1/2 quart baking dish. Soak the noodles in hot water while you prepare the veggies. They will soften and you don’t need to boil them (thank you Ina Garten!).

Cook veggies in the oil until softened. Add salt, pepper, and basil.

Mix cottage cheese with eggs and Parmesan/romano cheese.

Mix chicken with half the mozzarella.

PLace 1/2 cup spaghetti sauce in the bottom of the pan and top with 3 noodles. Layer sauce, veggies, cottage cheese, chicken, and mozzarella. Repeat for next two layers.

Bake for 45-60 minutes until bubbly. Allow to stand for about 10 minutes before slicing.

TeenMartha even liked this and said she was really surprised she did (she doesn’t like zucchini, mushrooms, or spinach). It was a big hit. And now I’ve got several meals worth in the freezer from the leftovers. I really liked this – traditional lasagna flavors, but with chicken and lots of veggies!

I have a recipe for this from the January issue of Paula Deen’s Magazine for chicken vegetable lasagna and I’ve been meaning to try it. My freezer has been looking kind of bare lately, so it’s definitely time to make and freeze some meals so I can just defrost on busy nights (of which there … Read more →