Orange Cream Cheese Strata with Cranberries and Pecans

This is a wonderful recipe. It is one you will definitely want to add to your recipe file. It is great for special occasions or anytime you want a nice make-ahead breakfast. I hope you enjoy it as much as I have!

Orange Cream Cheese Strata With Cranberries and Pecans - Pam Anderson

12 ounces cream cheese

1 1/2 teaspoons finely grated lemon zest

9 large eggs

3 cups half and half

2 tablespoons sugar

2 teaspoons vanilla extract

12-14 slices of fluffy white bread - I used a nice Challah 

1 cup dried cranberries

1/2 cup chopped pecans or walnuts

1 cup orange marmalade

1/4 cup orange juice

1. Spray 9-by-13 inch baking dish with cooking spray. Line the bottom of the pan with six bread slices. If you need to cut strips of bread to fill in gaps. 

2. Combine cream cheese and orange zest in a medium bowl and beat with hand mixer, adding eggs one at a time, to form a lumpy batter. You do not want the cream cheese smooth.

3. Beat in half-and-half, sugar, vanilla. Your batter should still be lumpy. Pour one cup of egg mixture over bread, then sprinkle with  1/2 cup of cranberries. 

4. Make another layer with remaining bread, cutting any strips to fill any spaces as needed. Slowly pour the remaining egg mixture over the bread. 

5. Cover with plastic wrap and refrigerate overnight. 

6. In the morning remove strata from fridge. Adjust oven rack to middle position in oven. Preheat oven to 325 degrees. Sprinkle with remaining 1/2 cup of cranberries and with pecans. Gently press into surface of strata. Let strata sit on counter for about 30 minutes. If you want to bypass this step and put strata straight into the oven from the fridge, just add 10-15 minutes to baking time. 

7. Bake in the oven for about 35-40 minutes until strata is set and puffy. You may need to add a bit more baking time.  Remove from oven and let stand for 10 minutes before serving. Meanwhile warm the marmalade and orange juice in a saucepan or in the microwave. 

8. Cut strata and serve with marmalade sauce. It is wonderful with a bit of whipped cream on the side as well. 

9. ENJOY!!!!

Currying Favor for Cauliflower.....

 Yes, I know, the last time I posted it was cauliflower. It will not be a trend....I promise. This is a very simple, very yummy recipe from Bon Appetit Magazine you will enjoy, if you like curries. Check out the nutrition info on this dish. It is packed full of good stuff!

Curried Cauliflower and Chickpea Stew

2 TBSP vegetable oil
2 1/2 cups chopped onion
5 teaspoons curry powder (I used red)
6 cups small cauliflower florets (about 1 medium head)
2 -15 1/2 oz cans garbanzo beans(chickpeas), drained
2 -10 oz cans diced tomatoes and green chiles
1 - 14 oz can unsweetened coconut milk
1/2 cup chopped fresh cilantro (optional - if you don't care for cilantro)

Heat oil in a large skillet over high heat. Add onions and saute until golden brown, about 8 minutes. Add curry powder and stir 20 seconds. Add cauliflower and garbanzo beans; stir 1 minute. Add diced tomatoes with chiles, then coconut milk; bring to boil. Reduce heat to medium-low, cover and boil gently until cauliflower is tender and liquid thickens slightly, stirring occasionally, about 15 minutes. Season to taste with salt and pepper. Stir in cilantro, if using. Serve over your favorite rice or couscous. I would usually serve with a brown rice, but I opted for jasmine rice. It was lovely.

Here is the nutrition info on this dish...


 Nutrition Facts

8 Servings

Calories 305.1
Total Fat 15.9 g
Saturated Fat 10.0 g
Polyunsaturated Fat 1.8 g
Monounsaturated Fat 2.8 g
Cholesterol 0.0 mg
Sodium 646.6 mg
Potassium 683.8 mg
Total Carbohydrate 36.2 g
Dietary Fiber 7.4 g
Sugars 0.0 g
Protein 8.8 g
Vitamin A 7.0 %
Vitamin B-12 0.0 %
Vitamin B-6 40.7 %
Vitamin C 79.0 %
Vitamin D 0.0 %
Vitamin E 4.3 %
Calcium 8.5 %
Copper 21.5 %
Folate 34.4 %
Iron 20.9 %
Magnesium 19.6 %
Manganese 65.7 %
Niacin 7.2 %
Pantothenic Acid 10.6 %
Phosphorus 20.3 %
Riboflavin 6.4 %
Selenium 5.7 %
Thiamin 8.8 %
Zinc 12.1 %

So misunderstood!

Cauliflower is one of the most abused and misunderstood vegetables in the world of fruits and vegetables. Here are three recipes that I promise will change your mind if you don't like the poor veggie. I have had people who hate cauliflower become converts after trying these recipes. If you already love cauliflower you will LOVE adding these to your recipe book!!
The first one is my favorite cauliflower recipe. The first two recipes can easily be halved if you have a smaller audience.

Breaded Roasted Cauliflower  by Diane Phillips

2 medium heads of cauliflower
1/2 cup olive oil
1 1/2 teaspoons salt
1/2 tsp ground black pepper
1 1/2 cups fine dry bread crumbs
3/4 cup freshly grated parmesan
1 1/2 teaspoons dried oregano

1. Line a bakng sheet with a silicone liner or aluminum foil.

2. Trim the cauliflower and cut into 1-inch florets. Try to keep them about the same size so they will cook evenly. Put the cauliflower in a large bowl and toss with 6 tablespoons of the oil, the salt and pepper.

3. In another large bowl, or ziplock bag, combne the bread crumbs, cheese, and oregano, stirring until blended. Toss the florets in the crumbs, a few at a time, stirring to coat evenly. Transfer to the prepared baking sheet and drizzle with te remaining 2 tablespoons of olive oil.

***At this point, you can cover and leave at room temperature for up to 2 hours or refrigerate for up to 8 hours.

4. Preheat the oven to 375 degrees F. Bake until tender when pierced with the tip of a knife, 15-20 minutes. Remove from the oven, transfer to a serving bowl. Serve warm or at room temperature.


Roasted Cauliflower with Garlic The Gourmet Cookbook

3 medium heads cauliflower, cored and cut into 2-inch-wide florets
1/2 cup olive oil
4 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

1. Position racks in upper and lower thirds of oven and preheat oven to 425 Degrees F.

2. Toss cauliflower with oil, garlic, salt and pepper in a large bowl.

3. Spread evenly on two baking sheets with sides. Toast, stirring occasionally and switching position of sheets halfway through roasting, until cauliflower is golden and crisp-tender, 25-30 minutes.


Cauliflower Au Gratin Company's Coming Vegetables

1 medium head of cauliflower, cut into 1-2-inch florets
Salted water - or steamer basket in pot with an inch of water

1/4 cup butter
1/4 cup flour
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups milk
1 cup grated medium or sharp Cheddar cheese, divided

1. Preheat oven to 375 Degrees F.

2. Cook cauliflower in salted water or steam until barely tender. Drain. I prefer steaming.

3. Put cauliflower into 2 quart casserole.

4. Melt butter in saucepan. Mix in flour, salt and pepper. Stir in milk until it boils and thickens.
Stir in 1/2 cup of the cheese until it melts into the sauce.

5. Pour sauce over cauliflower. Depending on size of cauliflower, this may be too much sauce. Add enough to cover. Sprinkle with the remaining cheese.

6. Bake uncovered in oven until heated through and cheese is melted.

These Boots Were Made for Eatin'

The boys and I went to the Food Bank this week. In the main lobby they had these boots built out of cans of beans. I love the stars on the sides made out of the yellow part of the label. The boots are 10 feet tall!!! The lady who heads up the Food Bank garden told us that different architectural firms compete each year to raise hunger awareness. The winner is displayed in the San Antonio Food Bank lobby until the following year. Ford, Powell and Carson, Inc., won for 2009. Their winning design is called, "Canballero Boots - Kickin' Hunger Texas Style". Here is a link to a story about it online:

http://sanantonio.bizjournals.com/sanantonio/stories/2009/12/28/story3.html

If you want to volunteer and you like working outside you should take a day and work in the Food Bank garden. We had such a great time. The weather is perfect for it right now!  One of the highlights for the boys was the runway for Kelly Air Force base is right beside the garden. We got buzzed a few times.  It was so cool. I actually got a bit emotional on the first pass over. It was a good reminder of the men and women in the armed forces who spend their lives training and working to be the best at what they do. They do this to keep us safe. It makes you feel pretty humble and thankful.

Jesus - The Ultimate Christmas Gift

"But as for you, Bethlehem Ephrathah, too little to be among the clans of Judah, From you One will go forth for Me to be ruler in Israel. His goings forth are from long ago, From the days of eternity." Micah 5:2 -

It is so good during the busy Christmas season to remember why we celebrate Christmas. It is because of that night long ago in Bethlehem, when the angels heralded the arrival of the Mashiach Nagid, our Messiah the King, as a babe born in Bethlehem. It is when the CREATOR entered His own creation to become the ultimate sin offering for you and me. It is so humbling and awesome to know just how much God loves us. Jesus sums it up in John 3:16, "For God so loved the world, that He gave His ONLY begotten Son that whosoever believeth in Him should not perish, but have everlasting life." Jesus willingly and with a love that we cannot even begin to fathom the depths of, offered Himself as the atonement for OUR sins. Jesus is the ULTIMATE Christmas gift!! We just have to accept the gift. Thank you Jesus!!!

Jane and the Giant Cookie...

For quite some time I have known Jane has been hunting for her "perfect chocolate chip cookie". Now to define what makes a "perfect" Chocolate Chip Cookie to Janey.....it must NOT be one of those flat, crispy, chewy, buttery jobs! Bite your tongue!! And it CANNOT be a hard, crunchy excuse of a cookie! I knew all of the things that her "perfect cookie" WAS NOT, but it was not until we were sitting in a coffee shop one night, and the waitress brought out a chocolate chip cookie that I finally knew what the cookie WAS. This cookie made Jane's eyes light up. She glowed! The object of her affection was a large, cakey, thick, crispy, soft chocolate chip cookie.

It just so happened that I tried the following recipe for the first time the following week. When they came out of the oven I KNEW I had stumbled upon Jane's Ultimate Chocolate Chip Cookie recipe.....or at least until a better one comes along. I hope you will try the recipe and enjoy it as much as we have!

Jane's Giant Cookies

2 1/4 cups flour

1 tsp baking powder

1/2 tsp baking soda

2 large eggs

1 tsp vanilla extract

3/4 tsp salt

14 TBSP (1 3/4 sticks) butter

3/4 cup sugar

3/4 cup brown sugar

2 TBSP vegetable or canola oil

8 oz good quality chocolate chips - bittersweet or semi-sweet, bakers preference1 cup toasted nuts, optional

Directions:

1. Mix flour, baking powder, and baking soda in a medium bowl and set aside. Mix eggs, vanilla and salt in a small bowl; set aside. Microwave butter until just melted, but not hot. This will take about 30-45 seconds.
   
2. Mix sugars in a large bowl. Add butter and oil, and stir until smooth. Add egg mixture; stir until smooth and creamy. Add dry ingredients, and stir to form a smooth dough. Stir in chocolate and nuts, if using.


3. Using a 1 1/2 ounce (3 TBSP) spring action ice cream scoop, spoon 16 dough balls onto a pan that will fit in your freezer. Don't fuss if the balls are crowded. They will pull apart when frozen. Freeze until dough is hard, about 30 minutes. At this stage you can freeze the balls in a freezer bag until you are ready to use them. They will keep for about 3 months.


4. Adjust oven rack to upper-middle position and heat oven to 400 degrees. Line 2 cookie sheets with parchment paper. Working with half batches, place 8 frozen dough balls on a cookie sheet. Do not press them down. Bake until set but not brown, 8-10 minutes. Reduce oven temperature to 350 degrees. Continue to bake until cookies are golden brown around the edges and lightly brown on top, about 10 minutes longer. Let cookies cool completely on sheet. Repeat with remaining dough balls. Enjoy!!!!
   

"The Great Pumpkin" Pancake

Tis the season for a bit of pumpkin and spice. Here is a wonderful recipe from Martha Stewart for pumpkin pancakes that I wanted to share with my friends. This has become an overnight classic at my house. Ross asks for them every day!

Great Pumpkin Pancakes

Dry Ingredients:

2 1/4 cups flour (unbleached or all-purpose)

1/4 cup sugar

4 tsp baking powder

1 tsp cinnamon

1 tsp ground ginger

1 tsp salt

1/4 tsp nutmeg

2 pinches of ground cloves

Wet Ingredients:

2 cups milk

3/4 cup canned pumpkin puree

1/4 cup melted butter

2 eggs, seperated

Directions:

In a large bowl combine your dry ingredients with a whisk. Mix well. In a medium bowl combine milk, pumpkin, and egg whites. In a smaller bowl stir together melted butter and egg yolks. Pour egg yolk mixture into milk mixture. Stir to combine** .Pour wet ingredients onto dry ingredients. Fold to combine. Do not overmix. Put a bit of butter or cooking spray on your griddle or skillet. Use about 1/4-12 cup of batter for each pancake....or whatever looks right to you. Cook pancakes about 3 minutes per side. There are a ton of topping choices for these: maple syrup, whipped cream, sauted apples, pecans.... just to name a few!

**you can skip separating the eggs and combine all of your wet ingredients at once if you want to save a bit of time.