The Martha Mondays project for 12/14 is the chocolate caramel cookie bar in the November issue of Living. This pick is courtesy of Megan at Megan’s Cookin’. If you need the recipe, let me know. As always, new members are welcome – just email me or leave a comment if you would like to be added to the blogroll and have a turn making a pick.

The Martha Mondays project for 12/14 is the chocolate caramel cookie bar in the November issue of Living. This pick is courtesy of Megan at Megan’s Cookin’. If you need the recipe, let me know. As always, new members are welcome – just email me or leave a comment if you would like to be … Read more →

This week’s Martha Mondays project was Iced Applesauce Oatmeal Cookies, chosen by Robyn At Robyn’s Nest. These were really easy to put together. I did make a few changes.  I used whole wheat flour instead of regular;  I didn’t use raisins; I used regular applesauce instead of chunky and I added about 1/4 tsp of cinnamon. I thought the batter tasted incredible. Then I tasted a cookie warm and did not like it at all. Later I tasted one once it was cooled and had the icing on it and liked it much better. Everyone in the house gave this one a thumbs up. These are soft oatmeal cookies. I liked it because it is at least somewhat healthy and it feels substantial and filling.  Very yummy!

This week’s Martha Mondays project was Iced Applesauce Oatmeal Cookies, chosen by Robyn At Robyn’s Nest. These were really easy to put together. I did make a few changes.  I used whole wheat flour instead of regular;  I didn’t use raisins; I used regular applesauce instead of chunky and I added about 1/4 tsp of … Read more →

I love French onion soup. I order it in restaurants all the time. I’ve only attempted to make it once before and it was not good at all. I think I didn’t caramelize the onions long enough. Martha has a recipe for it in December Everyday Food and I decided to give it a try. Actually, it’s one of those articles where you make one item then can make several items from it. The main item is caramelized onions. Martha’s instructions are pretty simple and I felt confident making it. I did substitute 2 large Spanish onions for the 15 white onions she calls for because that’s what I had on hand. I cooked the onions with butter until they just started to brown on high. Then I reduced the heat to medium, added 1 tbsp sugar and 1 tsp salt and cooked the onions about another 45 minutes until they were brown and sort of sticky. This did involve a lot of stirring and required opening the windows since the kids hate the smell of onions.

To make the soup, Martha says to add one cup of the onions to 5 1/2 cups of beef broth. She suggests serving a slice of bread with melted Gruyere on the side. I added the beef broth, but also added some thyme, salt and pepper. I mixed it and brought it to a boil then turned it off and let it sit while I drove children to various places. I think that allowed the flavors to meld a bit.

For the bread, I melted Gruyere on some slices of wheat bread, but then I cut it into cubes and dumped it in the soup. I love the way French onion soup looks when you get it in a restaurant, but I find it very hard to eat – all that stringy cheese and huge clumps of bread. If I do say so myself, handling it this way was sheer genius. It was easy to eat, we got all the flavors in each spoonful, no one was wrapped in a web of cheese, and it went smoothly.

I will definitely make this again! Much easier than I expected and very delicious!

I love French onion soup. I order it in restaurants all the time. I’ve only attempted to make it once before and it was not good at all. I think I didn’t caramelize the onions long enough. Martha has a recipe for it in December Everyday Food and I decided to give it a try. … Read more →

When looking for a quick meal idea, I often turn to Everyday Food. In the December issue, there is a recipe for Chicken with Dates. I have to admit, I haven’t used dates very much at all, so I was a little unsure, but the recipe sounds a lot like another Moroccan chicken dish I have made in the past with dried prunes, so gave it a try. I used skinless boneless chicken breasts for this – the recipe says to use actual whole chicken parts.

You’re supposed to do this in a Dutch oven but I just used a large skillet – you brown the chicken first. I did brown mine, but briefly, since breasts cook so quickly. Next I cooked 1 chopped onion, 1 tbsp grated fresh ginger, 1/4 tsp coriander, and 1/2 tsp sweet paprika and added the chicken (3 breasts) and about a cup and a quarter of chicken stock (Martha says to use water, but I think with the skinless breasts that I needed some flavor). Martha says to cook this for 45 minutes – mine obviously cooked much faster.  Martha says to remove the chicken and make the sauce with the dates separately – I just dumped the chopped dates (1/2 cup) in while the chicken was cooking, so that made this go even faster (I think it’s important to cook the dates long enough for them to soften).  I also added the cilantro (1/4 cup fresh) called for in the recipe at the same time. From start to finish, this cooked in about 15 minutes.I seasoned with salt and pepper at the end.

I served it with brown and wild rice and some lemon wedges which we squeezed over the chicken. It really was delicious. I love the Moroccan flavors. The dates added a sweetness that I liked. It wasn’t too sweet though. The sauce was dark and rich. I ate some of the leftover chicken the next day for lunch in a salad and put in some of the dates and that was delicious too.

When looking for a quick meal idea, I often turn to Everyday Food. In the December issue, there is a recipe for Chicken with Dates. I have to admit, I haven’t used dates very much at all, so I was a little unsure, but the recipe sounds a lot like another Moroccan chicken dish I … Read more →

The Martha Mondays pick for 12/7, chosen by Robyn at RobynsNest is Iced Oatmeal Applesauce Cookies. Sounds pretty yummy! I can’t wait to taste them. As always, if you would like to join, just email me or leave a comment.

The Martha Mondays pick for 12/7, chosen by Robyn at RobynsNest is Iced Oatmeal Applesauce Cookies. Sounds pretty yummy! I can’t wait to taste them. As always, if you would like to join, just email me or leave a comment.

My cousin’s son got married in October and my gift to the bride and groom was a recipe book I created of my late grandmother’s recipes (very Martha of me!). I thought this was a great gift, but given the fact that I have not yet received a thank you note, 7 weeks later, I’m wondering if they didn’t think so. It took me at least 10 hours to assemble, type, organize and edit the book and then I took it to Kinko’s to have it bound, so as gifts go, a lot of time and thought went into it!

Before my grandmother passed away, I had many of her recipes and used them often. However, one of the things she left to me was her own personal recipe notebooks, in which her recipes are written out longhand and notes are made as to where they came from. I’ve mentioned before that she was quite a cook, but it wasn’t until I assembled the typed recipe book of 63 PAGES that it struck me how deeply she affected my cooking skills and tastes.

Lately I have been craving oatmeal cookies, so I decided to make her recipe (which, according to her notes, came from her mother). As often happens when I’m cooking, I did some tweaking and ended up with a modern twist on her classic. The cookies were fabulous – crunchy, sweet, satisfying and filling.

Ruth Thompson’s Heirloom Oatmeal Cookies, Updated

1 cup wheat flour

1/2 cup sugar

1/2 cup brown sugar

½ tsp baking powder

1/4 tsp cinnamon

½ tsp baking soda

¼ tsp salt

½ cup unsalted butter, softened

1 egg

¼ tsp vanilla

¾ cup  rolled oats

¼ cup finely chopped pecans

1/2 cup good quality chocolate chips

Preheat oven to 375. Cream butter and sugar. Add egg and vanilla. Stir in dry ingredients, oats, chocolate chips, and pecans. Form into balls and dip tops in white sugar. Bake for 15-18 minutes until the tops are slightly crackly and the bottoms begin to brown.

Do you have a favorite heirloom recipe? I’d love to hear about it. Have you ever made a family recipe book?

My cousin’s son got married in October and my gift to the bride and groom was a recipe book I created of my late grandmother’s recipes (very Martha of me!). I thought this was a great gift, but given the fact that I have not yet received a thank you note, 7 weeks later, I’m … Read more →

This year I bought one of Martha Stewart’s turkeys. Martha seems to be slowly making her way into the food market, so I was interested to try her turkeys. Martha’s turkeys are described as organic (although not certified), pasture fed and humanely treated – three things that are important to me. Last year I bought an organic turkey at my supermarket, but it was not pasture fed nor humanely treated, so I jumped at the chance to buy one of Martha’s. The cost made me choke a bit. I paid $85.51 (including shipping and AFTER a $15 discount) for a 12 lb turkey. That is quite steep.

The turkey arrived frozen on the day scheduled. I left it in the fridge to defrost. This took much longer than Martha said it would. I got the turkey exactly one week before Thanksgiving and it was not fully defrosted until the day before.

I did a wet brine this year (last year I tried Martha’s dry brine). I used 1 cup brown sugar, 1 cup salt, 2 oranges quartered, 2 lemons quartered, fresh thyme and rosemary and about 6 peppercorns. I added this to 2 gallons of water and brought it to a boil and then cooled it before adding the turkey. I ended up adding about another gallon of water to get the turkey completely covered. I let it brine for about 16 hours.

When we took the turkey out of the brine to get it ready for the oven, we realized it was missing part of a wing! Martha would NOT approve of this.

I decided to attempt Martha’s cheesecloth method of turkey roasting (which was described in the instructions included with the turkey). You soak a piece of cheesecloth in butter (Martha says to use wine also but I didn’t use wine). You rub the turkey with butter and salt and pepper it (I also added some fresh sage, rosemary and thyme). Then you lay the cheesecloth over the turkey and bake at 425 for 30 minutes. Then brush it with the butter and reduce heat to 350, brushing with butter every 30 minutes for 2 hours.

After two hours, you remove the cheesecloth, baste with pan juices and continue to cook until the turkey reaches 165 (Martha says about 1 to 1 and a half hours). Ours was done in about an hour.

I did stuff my turkey- regular stuffing in one end and cornbread in the other end. We got a little excited after we took the turkey out and it rested – we didn’t remember to take a photo until after we scooped out the stuffing.

This was absolutely the BEST turkey we’ve ever had. It was moist, tender, flavorful, and it just about melted in your mouth. I am sure the quality of the turkey itself played a large part in that, but I also think the brining and the cheesecloth added to the taste and texture. I will definitely use this method again next year. I would love to buy Martha’s turkey again next year, but I hope I can find a local organic turkey that is pasture fed and humanely treated instead (not to mention less expensive – the shipping alone on this was $30). If not, I might end up with Martha’s again.

One other tidbit – I bought a potato masher – one of those handheld thingies you smush the potatoes with (highly recommended by Martha) and tried that for the mashed potatoes. I was surprised at how quickly they did smash up with it. However, I did not like the texture. It was too grainy. So I quickly got out the mixer and whizzed it with that – then it had the creamy texture we like. So the potato masher was a failure!

This year I bought one of Martha Stewart’s turkeys. Martha seems to be slowly making her way into the food market, so I was interested to try her turkeys. Martha’s turkeys are described as organic (although not certified), pasture fed and humanely treated – three things that are important to me. Last year I bought … Read more →

If your holiday budget is small this year, you might be wondering if there are any handmade gifts you could make, even if you aren’t a gifted crafter. Martha to the rescue! I’ve collected my 10 favorite handmade gift projects that even the most craft-impaired person can make. So while the rest of the world is out fighting the crowds on Black Friday, why not enjoy a quiet day at home and work on some low-cost DIY gifts with Martha?

1. Decal Candles. This craft is ridiculously easy and Martha even provides the templates.

2. Bath Fizzies. Cute and easy to make. What woman wouldn’t enjoy receiving these?

3. Velvet Ribbon Belts. Who wouldn’t love a fab new belt?

4. Map Coasters. I made these and they were actually quite easy. Perfect for a man or a woman, and easy to personalize with maps from their favorite vacation spot, cabin, or even where they honeymooned.

5. Photograph jewelry. Any gift that involves buying something and sticking a photo in it is doable for even the most craft-impaired. You know you can make any mom or grandma misty eyed with this kind of gift.

6. Stenciled Stool. Stenciling is a quick way to dress up a child’s stool, and a stool is a gift a young child will use every day at the bathroom sink.

7. Holiday Drink Mixers. Just mix and give – no crafting required! This is a gift that says “invite me to your next party.”

8. Pecan Clusters. You can’t go wrong with candy and these are classier than homemade fudge any day. Sneak a couple for yourself.

9. Popcorn tins. This all-purpose gift is even less expensive when you make your own at home. There are many yummy options available.

10. Organza Sachets. This is a great project for kids to work on with you or do on their own with a little guidance.

If your holiday budget is small this year, you might be wondering if there are any handmade gifts you could make, even if you aren’t a gifted crafter. Martha to the rescue! I’ve collected my 10 favorite handmade gift projects that even the most craft-impaired person can make. So while the rest of the world … Read more →

The assignment for 11/30 is picture frame ornaments, chosen by Mary Ann at StirrinItUp.

Here are the dates for everyone’s next round of picks. Let me know if you can no longer participate. As always, if you can get your pick to me by Monday night (the week before your assigned date) so I can post it on Tuesday and everyone can do it in time for the date assigned to your name, that would be great. If you would like to join, just post a comment or send me an email- new members welcome. Thanks!

12/7 Robyn’s Nest

12/14 MegansCooking

12/21 SassySuppers

12/28 My Life Pru Singer

1/4 Abby Sweets

1/11 Homemade Iowa Life

1/18 Sweet Lorraine Bakeshop

1/25 MarthaAndMe

2/1 StirrinItUp

The assignment for 11/30 is picture frame ornaments, chosen by Mary Ann at StirrinItUp. Here are the dates for everyone’s next round of picks. Let me know if you can no longer participate. As always, if you can get your pick to me by Monday night (the week before your assigned date) so I can … Read more →

Martha has a recipe for Roasted Vegetable Lasagna in December Everyday Food. In keeping with my new approach to Martha (see the About page, year 2), I used the recipe as a starting point, but made it to my tastes. Martha wants you to roast tomatoes then stick them in the blender to make a tomato sauce. Sorry Martha. Jarred tomato sauce worked perfectly. I did roast my butternut squash. I used some frozen spinach (Martha calls for fresh) and I substituted broccoli for half of it (still trying to keep my oxalates low). I did use some ricotta cheese, but I substituted sour cream for some of it. And I added some sliced, sauteed mushrooms to beef up the dish a little. And I put cheese in every layer, not just on top.

I loved this. LOVED it. Mr. MarthaAndMe did not. He said he doesn’t like some of the “earthy” things I like. I didn’t find it earthy. It was just delicious. So now I’ve got several containers of one-serving lasagna in the freezer to eat this winter on nights he works late or if I want a big lunch.

Here is my adapted take on Martha’s recipe

half a jar of tomato sauce

3 garlic cloves, chopped

salt and pepper

1 medium butternut squash, peeled, seeded and sliced into 2 inch chunks

1/4 of a square frozen block of chopped spinach, thawed and drained

3/4 cup chopped cooked broccoli (frozen is fine if you thaw it)

half a package of white button or Baby Bella mushrooms, sliced

1/2 container ricotta cheese

1/2 cup sour cream

1/2 cup grated Parmesan

1/4 tsp ground nutmeg

12 lasagna noodles, cooked till al dente

1/2 lb grated mozzarella

Preheat oven to 400 degrees. Place squash on rimmed baking sheet and toss with 2 tbsp olive oil. Roast until tender, about 40 minutes.

Saute mushrooms and garlic until soft. Mix mushrooms, garlic, spinach, broccoli, ricotta, salt, pepper, sour cream, and nutmeg.

Lightly cover the bottom of a square baking pan with tomato sauce. Top with 3 noodles, then 1/2 spinach mix, 1/2 of squash, 1/3 of remaining tomato sauce, 1/3 of Parmesan and 1/3 of mozzarella. Repeat. Top that with noodles and remaining cheese. Bake for 30 to 35 minutes until golden brown.

Martha has a recipe for Roasted Vegetable Lasagna in December Everyday Food. In keeping with my new approach to Martha (see the About page, year 2), I used the recipe as a starting point, but made it to my tastes. Martha wants you to roast tomatoes then stick them in the blender to make a … Read more →