Tag Archives: cooking

Communion Reception: Menu and Black Bean Salsa Recipe

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What time do most people eat dinner? Do most people call it “dinner” or “supper”? I suppose there’s a difference, and maybe a subtle one. I never bothered to look up a definition until now. So, what would you do for a reception if a religious service was at 1:30 pm and lasted for 1-1/2 hours? It’s not really a late lunch, but it’s not totally time for dinner either. Essentially, it was supper and it was good.

Here’s what we figured for 25 adults and 11 children (some of whom are light eaters – count 2 kids as 1 adult)

  • To munch on: Banana-chocolate chip bread, Cran-apple-orange bread, Orange-rosemary mini cornbread muffins (breads baked at home), salami and cheese, smoked salmon and crackers, roasted garlic hummus and olive crostinis (store bought).
  • 48 piece tray – Italian subs and Club subs  (approx. 4″, bought at local Italian deli) One tray had 24 pieces, and that wouldn’t have been enough.
  • Tortilla chips and roasted corn-black bean salsa (brought over by family)
  • Shrimp salad (store bought)
  • Cake – split yellow and chocolate cake with custard and strawberries
  • Coffee, tea, assorted soda, and juice boxes for the kids

Notes:

  1. Quick breads can easily be done a few days before and frozen if you want.
  2. The cornbread muffin recipe is from Martha Stewart which was recently reprinted in the Living magazine with the addition of orange peel. True to the recipe, it keeps for 2 days in an airtight container. TWO days. I made it one day too soon. They dried out.
  3. It’s nice to have a good bakery so close to home!

Here’s a favorite recipe for black bean salsa that I’ve made over the years adapted from The Lady & Sons Savannah Country Cookbook by Paula Deen. I visited her restaurant before she was a Food Network celebrity and bought my cookbook there. This salsa is similar to the one we had last Saturday; the difference being roasted corn. It does add a lovely smokiness. Just by frozen roasted corn for ease! Enjoy!

Julie’s Black Bean Salsa

  • 2 (15 oz.) cans black beans, rinsed and drained
  • 1 (17 oz.) pkg. frozen whole kernel corn, thawed
  • 2 lg. tomatoes, seeded and chopped
  • 1 small onion, chopped
  • 1/4 cup. chopped fresh cilantro
  • 4 tbsp. lime juice
  • 1 tbsp. red wine vinegar
  • 1 lg. avocado, peeled and chopped (optional)
  • 1/8 tsp. cumin (optional)
  • 1/8 tsp. garlic powder (optional)
  • salt and pepper to taste

In large bowl, mix all ingredients well. Cover and chill overnight. Before serving, add salt and pepper to taste if necessary. Great with tortilla chips or just as a side to your meal.

Broccoli in Oyster Sauce

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Back to the daily grind! My husband and I went away for a little “stay-cation” in the city. It was really nice not having a schedule, but we did miss our kids. I’ll be sharing some foodie moments from the weekend another time… haven’t downloaded the pics, yet.

When I was little, I actually liked vegetables. Maybe it was because my mom cooked them in and with delicious sauces or gravy which was really good with a bowlful of sticky white rice. My kids aren’t like that, and it’s a little disheartening that they don’t like veggies as much as I did at their age. I’m hoping they grow out of it, sooner than later. What is promising is that they enjoy vegetables if they are prepared Chinese-style or somehow Asian. Actually, when I feel the kids aren’t eating well at all, I pull out all the Chinese-Filipino recipes and they magically start eating again. Here’s my recipe for a nice side dish that the three-year old ate with rice. He passed up the chicken main course and ate only this.

  • 3 cups of broccoli – mostly florets
  • 1/4 c. water
  • 2 tbsp. oyster sauce (can get in most groceries)
  • 2 tbsp. soy sauce
  • dash cooking wine
  • 1-1/2 tsp. light brown sugar
  • 1 tsp. vegetable oil
  • 2 cloves garlic crushed
  • 1 tbsp. minced ginger
  • 1 tsp. cornstarch dissolved in 2 tsp. water
  • dash of sesame oil

Combine water, oyster sauce, soy sauce, cooking wine, sugar in small bowl. Mix well, set aside.

Prep the broccoli by blanching – fill pot with enough water to cover broccoli. Get water to boiling first, then place broccoli in pot, cook until bright green, about 1-2 minutes. Drain, rinse with cold water, set aside.

In a wok or pan, heat vegetable oil. Add garlic and ginger and toss until fragrant, but not brown. Next, add the sauce you mixed before, and heat.  Return broccoli to pan and mix in sauce well. Cook for one minute, then add cornstarch mixture to thicken. Add a splash of sesame oil at the end if you’d like, only optional. Stir around, and plate…

Baking Blueberry, Cranberry, any-berry Scones

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I was craving scones the other day, and usually, Ollie and I take a little trip to our favorite tea shop to have delicious raisin scones and tea. But we didn’t make time. (Sorry, Sheila.) After mentioning this to Eastman, he said, “Your scones are the best.” Aww, thanks, honey. Then I realized, I haven’t made scones at home in a long time. This recipe has been a staple in our home since we’ve been married. It’s easy to double, which you might want to do… easy to make with preparation time of 15 minutes (give or take some if you do or do not have everything on hand), and easy to wait for (15-20 minute bake time).

The lime and coconut flavors are so subtle, and really accompany the blueberries well. I have a friend who claims he hates coconut, and then proceeds to consume my coconutty-baked goods. Making this with dried cranberries works too, but I would suggest rehydrating the cranberries in warm water while you’re preparing the batter. Once in the oven, it’s magical to watch the scones puff up and get golden brown if you’re not doing anything else. Unfortunately, I wasn’t watching them closely and this batch browned a bit more than I would have wanted.

Julie’s Scones (Yield: 8 scones)

  • 2 cups all-purpose flour
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/3 cup granulated sugar
  • 6 tbsp. butter, chilled and cut into small pieces
  • 1 large egg, lightly beaten
  • 1/2 cup shredded sweetened coconut
  • 1/2 cup skim milk (I bet it would taste great with whole milk)
  • 1/4 tsp. grated lime peel (lemon works too)
  • 1 cup fresh blueberries (if using frozen, thaw and drain)
  • Garnish: 2 tsp. granulated sugar

Preheat oven to 425 deg. F. Grease baking sheet or prep with a silicone mat or parchment paper. Mix flour, baking powder, salt and sugar in a large mixing bowl. Using a pastry blender (or 2 knives), cut butter into dry mixture until coarse crumbs form. Make well in center. In another bowl, mix egg, coconut, milk and lime peel. Pour egg mixture into flour mixture. Stir with fork until dry ingredients are just moistened. Gently fold in the berries. Spoon scones about 2 inches apart. Sprinkle tops with sugar. Bake until golden brown, approximately 15-20 min. Cool completely.

Better Homes and Gardens Entertaining Tips from 1960s

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Look at this book I found at my mom’s house. First published in 1963, then again in 1972… The ideas and recipes may be sort of timeless, but the pictures, oh, the pictures are outstanding.

And just in time for getting birthday party ideas… my daughter turns 8 in just over a month. Will she cringe when she sees some of these? (Love her haircut.)

Could the frosting on these cakes look any more “nuclear”?

These kids are decorating their own cupcakes. Love the chef hat and aprons which are all paper.

What is she wearing on her head?

Doesn’t this look mint-a-licious?

I don’t know if there are any teenagers out there who would even THINK of having a “wingding” like this. Maybe if there was a “Nancy Drew” sort of person out there in a town-that-time-forgot.

This picture below for Christmas is a little spooky to me. Dolls creep me out sometimes.

I think my parents have an indoor grill just like the one in the picture below.

Clearly, I missed the boat on having a 60s themed New Year’s party this past year. Maybe next year! I can’t get over their clothes.

But, there is Valentine’s Day coming up. I’m really tempted to try some of these throwback recipes (looks like some kind of mousse)… too bad I can’t bring “homemade” goods to my daughter’s school!

Celebrating with Fruit Cocktail Cake

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A few ornaments to put away

“And now let us welcome the New Year
Full of things that have never been.” – Rainer Maria Rilke

What better way to start the new year than with family and friends? It’s a Filipino tradition to celebrate the life of a loved one on the 40th day after his or her passing. So, my dad’s youngest sister and her family hosted a memorial service and reception in honor of my aunt and uncle who recently passed away (They were my dad’s siblings. Big family, gets confusing, I know: my dad is 1 of 14). It was so heartwarming to have so many friends and extended family come out the day after the New Year; so many I haven’t seen in a long while, so many new babies. My Auntie Tess and Uncle Fred would’ve loved the party so much.

Auntie Con and Uncle Wilmer are fantastic hosts who had more than enough food to feed the 50-60 people who attended, but I like help out, so from our home we brought my husband’s signature crab dip and my fruit cocktail cake. Normally, I’d bake it in a 13×9 pan, but for Christmas, I got the “Big Top Cupcake” in our cousin gift exchange. Yeah, “As Seen on TV” bakeware!

We could not stop laughing, and yet, it’s proved to be useful. I’ve never baked with silicone molds before. It was so easy to get the cake out, and washing was a breeze. The only thing that didn’t work as well was the “insert mold”, that little bowl shape piece on the right in the picture. I placed it on the bottom mold, just like a lid and it snapped on just fine. Seemed secure, but in the middle of baking it came off as the cake rose. It wasn’t a big deal though. I just kept pushing it down when I checked on the cake. Baking time increased just a little bit, too. I was surprised when the “cupcake top” wasn’t done when the bottom part was – I just had to add a few more minutes. I didn’t get all crazy with decorating the cake. There was no time, and I had no butter left in my house. But, all is good with a little dusting of powdered sugar and a gumdrop.

Fruit Cocktail Cake with Vanilla Pudding

Cake
1 pkg. yellow or lemon cake mix (with pudding)
16 oz. can fruit cocktail including syrup
1 cup flaked coconut
4 eggs
1/4 cup vegetable oil
1/2 cup light brown sugar, firmly packed
1/2 cup chopped pecans or walnuts (optional)
Whipped topping (optional)

Butter Glaze:
1/2 cup butter
1/2 cup granulated sugar
1/2 cup evaporated milk
1-1/3 c. flaked coconut

Preheat oven to 325 degrees. Blend cake mix, fruit cocktail, coconut, eggs and oil in large bowl. Beat at medium speed until smooth. Pour into 13×9 pan. Sprinkle brown sugar (and nuts). Bake for 45 min. or until toothpick comes clean from center. Spoon glaze over warm cake, approx. 15 min. after removing from oven. Serve warm or cold with whipped topping.

Butter glaze: Heat butter, sugar and evaporated milk in a saucepan until it reaches a low boil. Cook for 2 min. Remove from heat and stir in coconut.