Farfallini with White Beans

This pasta has evolved over the last couple of months, and it makes a really good meatless main dish.  

2 (15-ounce) cans diced tomatoes, drained

2 (15-ounce) cans cannellini beans

1 pound farfalline pasta (farfalline is a little bow-tie shaped pasta)

2 large onions, chopped

5 cloves garlic, diced

1/2 cup olive oil, divided

1/2 cup sun dried tomatoes, chopped

1/4 pound hard salami, diced

2 TB fresh basil or 1/2 tsp dried basil - or to taste

1 bag baby spinach, roughly chopped

1/2 cup freshly grated Parmesan

Salt and pepper

1. Preheat oven to 400 degrees.  Spread diced tomatoes in a single layer on a sheet cake pan and roast in the center of the oven for about 30 minutes.  Tomatoes will dry out slightly and juices will begin to carmelize.
2. Drain beans into a large colander and rinse with cold water.  Leave the beans in the colander.
3. Saute onions in 1/4 cup olive oil until translucent.  Season with salt and pepper.  Add garlic to the pan and continue to saute until onions are just starting to brown and garlic is fragrant.
4. Cook pasta in salted water according to package instructions.  When pasta is done, dip out 1 1/2 cups of the water pasta cooked in and reserve.  (I use a large mug or a 2-cup Pyrex measuring cup.)  Pour pasta and remaining cooking water over the beans in the colander to drain the pasta - the hot pasta will heat the beans.  Return the pasta and beans to the pasta pot.  Drizzle with 1/4 cup olive oil and stir gently.
5. Add onions, sun dried tomatoes, salami, roasted tomatoes, and fresh basil to the pasta.  If mixture seems dry, add some of the reserved pasta water and stir.  (The longer the dish sits, the more pasta water it will absorb.  I usually end up adding almost all of the reserved pasta water.)
6. If you are not going to serve the pasta immediately, cover the pot and place in a 300 degree oven to keep warm.
7. Just before serving, fold in the baby spinach, adjust seasonings, and serve with freshly grated Parmesan cheese.

Perfectly Baked Salmon

This salmon gets rave reviews whenever I make it.  If you are lucky enough to have any left over, it's wonderful served over a salad of field greens with an orange vinaigrette. 


1 salmon fillet
2-3 TB extra virgin olive oil
Lemon pepper to taste


Heat oven to 425 degrees.  


Rinse salmon in cool water and blot dry with paper towels.  


Line a baking sheet with aluminum foil.  Spray foil with vegetable oil spray.


Lay salmon on foil, skin side down.  Drizzle olive oil over salmon and spread evenly with your finger tips. Sprinkle generously with lemon pepper.  


Bake salmon 10-12 minutes until thickest part of salmon is almost ready to flake.  Remove from oven and cover loosely with foil.  Let sit for 3-5 minutes until thickest part of salmon flakes easily.  Serve immediately.  

Favorite Lentils - adapted from Ina Garten (the Barefoot Contessa)

I was looking for a new lentil recipe when I stumbled across this gem from Ina Garten (a.k.a the Barefoot Contessa). Of all the Ina Garten recipes I've tried, I can't think of anything that hasn't been absolutely delicious. The lentils live up to Ina's reputation.

1⁄2 pound lentils
1⁄4 cup good olive oil
3 cups chopped yellow onions
1 teaspoon fresh thyme leaves (I used 1/2 tsp dry thyme)
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon minced fresh garlic
1 1⁄2 cups chopped celery (4 stalks)
1 1⁄2 cups chopped carrots (3 carrots)
1 1⁄2 cups chicken stock or chicken broth (don't use bouillon cubes - the end result will be too salty)
2 tablespoons tomato paste
2 tablespoons good red wine vinegar

Place the lentils in a heat-proof bowl and cover with boiling water. Set aside for 15 minutes, then drain.

Meanwhile, heat the oil in a saute pan, add the onions, thyme, salt, and pepper and cook over medium heat for 10 minutes, until the onions are translucent. Add the garlic and cook for 2 more minutes. Add the drained lentils, celery, carrots, chicken stock, and tomato paste. Cover and simmer over low heat for 20 minutes, until the lentils are tender. Add the vinegar and season to taste. Enjoy!

Belgian Waffles for Breakfast

Sundays at the D'Alba home are busy, busy, busy EXCEPT for the first Sunday in April and the first Sunday in October.  And then, everything comes to a halt except listening to our prophet and general authorities speak in General Conference.   How I look forward to these Sundays!

Living in the East, Conference begins at noon - which gives us hours, yes hours, with no obligations on a Sunday morning.  On such a morning, what could be better than piping hot Belgian waffles?  Not much.  (The hot buttermilk-coconut syrup, bananas, and whipped cream kind of put these over the top, in a really good way.) This recipe comes together incredibly fast which means, of course, getting out of the kitchen quickly.

Belgian Waffles

2 cups all-purpose flour
2 teaspoons baking powder
2 TB powdered sugar
pinch of salt
1/4 cup butter or margarine, melted and cooled
2 cups milk
3 eggs, separated
1 TB vanilla

Preheat the waffle iron.  In a large bowl, whisk together flour, baking powder, powdered sugar and salt.  Add butter, milk, vanilla and egg yolks and whisk to combine.  In a separate bowl, beat the egg whites until soft peaks form.  Gently fold the egg whites into the batter, mixing just until most of the egg whites are incorporated.

Brush waffle iron with oil.  Ladle batter into waffle iron and bake according to the directions for your waffle iron.  Makes about 7 waffles.

NOTE:  Waffles are best eaten "hot off the iron" - but if you HAVE to hold them so everyone can eat at once, keep them in a warm oven.  Heat oven to 250 degrees.  Place a metal cooling rack in a jelly roll pan in the oven.  As waffles are finished baking, place them in a single layer on the prepared pan in the oven.  But trust me on this one - once you start cooking waffles, good luck getting people to wait until the waffles all are cooked.

Instant Sunshine - kind of

It's been a cold dark winter, and it seems like it's been going on forever. . . well, at least since last October or so.  And while I'm ready for spring, mother nature just isn't cooperating.  Until then, I've added a splash of color with a new tablecloth. . . or two.

With 45 inches of bright fabric and a few minutes of sewing, I get a pop of color that brightens my spirits.   Buy the fabric on sale, and my spirits are even brighter.

For each tablecloth:

Purchase 45 inches (1 1/4 yards) of 44/45 inch cotton or polyester/cotton fabric.   If there are printing marks ( color squares or writing) on the selvages, you will need to trim and hem those ends.  Otherwise, turn the cut ends under twice and sew with a straight seam.  I find it easiest to press each end under about 1/4 inch, then fold the fabric again and press it.  By taking a few minutes to press the hems before sewing them, I don't have to pin the hem.  Anything that makes life a little easier works for me.

These tablecloths can be used by themselves on small kitchen tables.  For larger tables, put the new tablecloth over a solid color tablecloth.  It makes a bright accent.  For about $5.00 per tablecloth (with fabric purchased on sale), I'm smiling each time I walk through the kitchen.

Homemade Microwave Popcorn Packs

Last week I did a stress management workshop during a multi-stake singles conference. Because both men and women attended, I wanted a favor that all could enjoy. And because the workshop was on stress management, I was looking for a favor that wouldn't cause any guilt or additional stress. These microwave popcorn packets seemed to fill the bill.

Put 1/3 cup popcorn in a brown paper lunch sack. Fold down the top twice and tape it. Wrap each bag with ribbon and attach a flower cut from cardstock. Slide instructions under the ribbon on the back of the packet.

I customize the instructions based on the event. Super Stress Poppers could easily be changed to Birthday Poppers, or "Here's to a great pop" for Father's Day. . . you get the idea.

There you go - an easy, inexpensive favor that can be color coordinated to any party or event you are hosting.

If making the packets to cook microwave popcorn for yourself, you don't even need to tape the bag. Fold down the top of the bag twice, lay the bag flat in your microwave oven, and microwave 1-3 minutes or until the popping slows to 1-2 pops per second. Add desired seasonings and enjoy. (And for the frugal among us - you can re-use the lunch sack for additional batches of popcorn.)

Relaxing Foot Soak

Here's an easy foot soak that also makes a nice favor. I called this version "De-stressed Soles" because I handed them out at a stress management workshop. You could call it anything you want.

I use 1/4 cup of the mix in a 3" x 4" plastic bag. Lately, I've used jewelry bags from WalMart. They are inexpensive - but they don't seal at all well. This means you need to fold down the top of the bag and staple it before stapling on the label (otherwise the mix leaks out of the bag). The decoration is a piece of folded ribbon stapled to the back at the same time the label is stapled on.

Relaxing Foot Soak

1 1/4 cups Epsom salts

1 1/4 cups kosher salt

1/4 cup baking soda

1/4 cup cornstarch

Combine all ingredients in a large bowl. Stir with a whisk until combined. Pour into jars or small bags and use within a few weeks.

Each recipe makes 10-11 individual packets using 1/4 cup of the mix in each bag.

Homemade Bagels

Homemade bagels topped with Italian cheeses.

In the planning for a young men campout tonight, Mark was assigned to bring breakfast. It had to be something quick to put together, that didn't require any cooking, created minimal mess, and would be fast to eat. Bagels sounded like the plan until I priced them at the local grocery store - 75 cents EACH. And when feeding boys and men, you know that 1 bagel per person is just not going to be enough.

Recently I read a post on the Sisters Cafe blog (sisterscafe.blogspot.com) that referred to an older post (January 24, 2009 if you want to find it for yourself) for homemade bagels. I will never purchase bagels again! These were easy to make and taste phenomenal. And you should smell the house while they're baking. Oh, and the cost for 12 bagels. . . less than a dollar.

Following is the recipe for bagels adapted from Sisters Cafe - try it, you'll like it.

Homemade Bagels
2 c. very warm water
1 1/2 TB instant dry yeast
3 Tbs granulated sugar, plus 1 Tb
5-6 c. high gluten or all-purpose flour
2 tsp salt

In the bowl of an upright mixer (KitchenAid or Bosch), combine water and 3 TB sugar. Add 4 cups flour, yeast, and salt. Mix with dough hook until combined and makes a soft dough. Add 1 to 1 1/2 cups additional flour, 1/2 cup at a time, to make a stiff dough. Knead in the mixer for at least 5 minutes until the dough is smooth and no longer sticky. This dough should be stiffer than regular yeast bread dough. (If the dough is too heavy for your mixer, you will need to finish stirring in the flour and kneading the dough by hand.)

Spray a large bowl with Pam. Place the dough in the bowl. Cover and let rise in a warm, draft-free spot until almost doubled, about an hour.

Remove from the bowl and punch down the dough. Divide into 12 equal pieces. Roll each piece into a log about 6 inches long. Fold the ends over each other and pinch together. Spray a baking sheet with Pam, place the bagels on the sheet, cover with a towel, and let rest about 20-30 minutes. The dough will raise, but won't be doubled.

Bagels have "rested" for 30 minutes and are ready to boil.

While dough is resting, preheat oven to 400 degrees. Bring a large pot of water to a boil and add 1 TB sugar. (This takes a while. I just let the water boil until I was ready to use it.)

Spray a baking sheet with Pam and sprinkle with cornmeal.

Working in batches (I was able to boil 3 bagels at a time), add the bagel to the water and boil, turning, for 30 seconds to 1 minute. I used a large flat pancake spatula with holes in it to turn the bagels and to lift them out of the water. I turned each bagel completely twice, with each turn lasting about 10 seconds. Then lift out of the water and place on the prepared sheet. The bagels will look lumpy. At this point, top with kosher salt, sesame seeds, poppy seeds, or leave plain.

Bagels boiling in water. Turn every 10-15 seconds.

These have been boiled and are ready to be baked.

Bake 20-25 minutes. If adding cheese (I used an Italian blend of mozzarella, provolone, asiago, and parmesan), remove from the oven, top with cheese, then return to oven until cheese is melted and bubbly - about 4 minutes.

Remove from the oven and let cool on a wire rack.

Just out of the oven - warm bagels with a dusting of kosher salt.

We served these with Bacon-Onion Cream Cheese Spread.

Bacon-Onion Cream Cheese Spread

2 (8-ounce) packages cream cheese, at room temperature
1/4 cup half-n-half or cream
1 bunch green onions, sliced (use all of the white and about 2 inches of the green stems)
1 TB finely minced onion (use more or less to taste, depending on how strong the onions are)
1/2 cup diced, cooked, crisp bacon

Combine cream cheese and cream with mixer until smooth. Add remaining ingredients and mix. Add salt or onion salt to taste. Chill several hours or overnight before serving.

A few notes about the bagels:

1. Yeast: I use instant yeast for almost all my baking. I love SAF Instant yeast when I can find it, otherwise I use Fleischman's Instant yeast. The yeast comes in a brick-like package until it's opened. Once I open the package, I put the yeast in a plastic container in the fridge and it seems to last a long time. I've never had a problem with the yeast. The instant yeast can be mixed in with the flour, which saves the step of "proofing" the yeast before adding the flour. It's also less sensitive to heat, so I don't need to be too careful with the temperature of the water. If you are using regular yeast, go to the Sisters Cafe blog and follow their instructions.

2. Flour: High gluten flour adds a chewiness to bagels, pizza crust, and french bread that is hard to get with all-purpose flour. Sam's Club sells huge bags of high gluten flour for the best price I've found. The high gluten flour seems to absorb more water than all-purpose flour, which means I usually end up using a little less flour than when using all-purpose flour.

3. Mixer: The Bosch handled a double batch of dough without any problems - including kneading the dough for about 7 minutes. Based on experience, I wouldn't try a double recipe in the KitchenAid.

4. Baking: I baked 2 trays at a time and switched racks after about 15 minutes. Then cooked each pan about 10 minutes longer. (If adding cheese, remove bagels 5 minutes before cooking time has ended, add cheese, and return to oven to finish baking.) I have a gas oven that I'm still trying to get used to, so your time may be more or less than mine. Bagels are done when brown on the bottom and golden brown on the top. If you are concerned whether they are done, remove one bagel from the pan and cut into it.

Granola

I debated on whether to call this post Heavenly Granola, Darn Good Granola, The Best Granola I've Ever Eaten, or some other superlative name. Why the focus on granola? Well, I'm giving a demonstration to a group of women in our church next week on making granola. So I've been trying different granola recipes, seeking one that was more than just OK or even pretty good. I think I've found it. The recipe is adapted from David Lebovitz who adapted it from Feast by Nigella Lawson.

5 cups old-fashioned rolled oats
2 cups sliced almonds or chopped pecans
2 cups shredded coconut
1 cup oat bran
1 cup toasted wheat germ
1 cup whole wheat flour (freshly ground)
3/4 cup packed light brown sugar
2/3 cup untoasted sesame seeds
1/2 cup golden flax seeds
1/3 cup sunflower seeds
2 teaspoons ground cinnamon
1 teaspoon kosher salt or sea salt

3/4 cup unsweetened applesauce
1/3 cup maple syrup
1/3 cup honey
1/4 cup vegetable oil

Preheat the oven to 325F.

1. Put rolled oats in a large baking pan and bake for 20 minutes while assembling the other ingredients.

2. In a large bowl, combine nuts, coconut, oat bran, wheat germ whole wheat flour, brown sugar, sesame seeds, flax seeds, sunflower seeds, cinnamon and kosher salt.

3. In a small saucepan, heat the applesauce, syrup, honey, and vegetable oil until warm.

4. Add oats to other dry ingredients and mix well.

5. Mix the wet ingredients into the dry ingredients until thoroughly dispersed. The mixture should clump a bit. If it seems too dry, add warm water 1 tablespoon at a time (shouldn't need to add more than 2 tablespoons), and mix.

6. Spray two large baking sheets with cooking spray, then divide mixture evenly between the two pans. Spread out the mixture to an even layer.

7. Bake the granola for 45-60 minutes, stirring and rotating pans every 10 minutes, until the granola is a deep golden brown.

8. Remove from oven and cool in pans. The granola gets crunchy as it cools. Store granola in a large, airtight container.

Add raisins, dates, dried apples, dried cherries, or dried cranberries when you serve the granola. Enjoy!

Vitamin D - Have you had your sunshine today?

If you are feeling tired, weak, and completely drained, a lack of Vitamin D may be the culprit. The long-term effects on the body of low Vitamin D levels can be dangerous, as explained in the following quote from www.webmd.com:

Symptoms of bone pain and muscle weakness can mean you have a vitamin D deficiency. However, for many people, the symptoms are subtle. Yet even without symptoms, too little vitamin D can pose health risks. Low blood levels of the vitamin have been associated with the following:

Increased risk of death from cardiovascular disease
Cognitive impairment in older adults
Severe asthma in children
Cancer

Research suggests that vitamin D could play a role in the prevention and treatment of a number of different conditions, including type1 and type 2 diabetes, hypertension, glucose intolerance, and multiple sclerosis.

Many people in western NY (including yours truly) have low Vitamin D levels. What is low? Normal range is 30-74 nanograms per millileter (ng/mL); concentrations less than 20 ng/ML are inadequate and require treatment. According to the experts on WebMD, the current recommended daily intake of Vitamin D is 200 International Units (IU) for children, men and women up to age 50; 400 IU for people between age 51-70; and 600 IU for people over 70. However, if your levels are very low, the daily intake recommendations are not sufficient to get your levels back within the normal range.

Vitamin D can be found in foods, supplements, and sunshine. Experts say that you should get at least 15 minutes of sunshine a day on your arms and legs - without sunscreen. Other experts say this increases your risk of cancer. . . If you are concerned, talk to your doctor. Check out www.webmd.com for more information. In the meantime, enjoy the sun - in moderation.

From Dried Beans to Refried Beans

A few weeks ago for our evening Relief Society (an organization in our church for women age 18 and older), I made tostadas for the dinner. If you haven't had tostadas before, think of it like an open-faced taco. Start with a tostada shell, spread with refried beans, and top with cheese, lettuce, and diced tomatoes. If desired, add salsa, sour cream, and guacamole. Rather than using canned refried beans, I've been making my own using either canned pinto beans or dry pinto beans. The flavor and texture are so much better than the canned refried beans, and, by planning ahead, it doesn't take that much more active prep time.

Several of the women in our ward had never cooked dried beans before. If you haven't cooked beans, give it a try. They're a delicious, economical addition to your meals. I love the flavor and texture of pinto beans, and use them in chili, soup, taco meat, and refried beans.

Preparing dried beans:

Measure 1 pound of beans (about 2 1/4 cups). Sort the beans and remove any stones or clumps of dirt. Put beans into a colander and rinse with running water. Place beans in a large pot, add 8 cups of water, and bring to a boil. Boil for 2 minutes. Remove from heat, cover, and set aside to soak for 1 hour. Drain water and rinse beans. Put beans back into the same pot. Add 6 cups of water. Simmer for 1 1/2 hours or until beans are tender. (Older beans make take longer.) Add salt to taste. (NOTE: do not add salt until the beans are tender.)

At this point, your beans are ready to use.

Refried Beans

Drain beans from the cooking liquid, but reserve some of the cooking water.

Heat 2-3 TB vegetable oil in a large frying pan. Add 2 cloves of garlic that has been minced. Saute until fragrant. Add the drained beans and stir. With a potato masher, begin mashing the beans. Add cooking liquid, about 1/4 cup at a time as you continue to mash the beans. Keep mashing beans and adding the cooking liquid (or water) until the refried beans are the desired consistency. For additional flavor, I like to add some onion powder, cumin, and dried cilantro to taste.

If you are starting with canned pinto beans, drain and rinse the beans. Follow the instructions above for refried beans, but use water instead of cooking liquid when you are mashing the beans. It's that easy.

The longer the refried beans sit, the thicker they get. If that happens, just heat, add more water, and stir to combine. Or keep the refried beans warm in a crock pot.

Fresh Lime Curd

I was assigned to bring fruit to a family party for Memorial Day. Easy assignment as the strawberries are still out and taste great, the first watermelons of the season are on the shelves, and fresh blueberries are now available. Now for the dip. In my goal to live more providently, I'm trying to use the items I already have rather than running to the store to purchase something else. With almost a full bag of fresh limes sitting on my cupboard, I knew I needed to use them.

In a serendipitous moment, the June issue of Bon Appetit magazine had just arrived with a recipe for Lime Tart with Blackberries and Blueberries (which sounded wonderful, but will have to keep for another day). The lime tart is made with lime curd. I made the lime curd mostly according to the recipe, let it chill, and added whipped cream. It was the perfect accompaniment to the fresh fruit. And if you've never had watermelon with fresh lime, you're in for a treat. Enjoy!

Lime Curd
3 large eggs
3 large egg yolks
1 cup sugar
3/4 cup fresh lime juice
6 TB unsalted butter, cut into 6 pieces (I used regular, salted butter)

Whisk eggs, egg yolks, and sugar in a medium metal bowl to blend. Whisk in lime juice. Set bowl over large saucepan of gently simmering water (do not allow bottom of bowl to touch water). Whisk constantly until curd thickens and instant read thermometer inserted into curd registers 178 - 180 degrees F, about 6 minutes. Pour into bowl. Add butter to the warm curd; let stand a minute, then whisk until blended and smooth. Cover curd and refrigerate until cold, about 4 hours.

For Fresh Lime Curd Fruit Dip
Whip 2 cups whipping cream until soft peaks form. Add 2 tablespoons powdered sugar and 1 tsp vanilla. Whip to combine. Gently fold whipped cream into lime curd. Chill until time to serve. Serve with fresh fruit.

You can also use the mixture to fill tarts or as a cake filling or frosting. The flavors are tart, refreshing, and perfect for summer.

Lesson learned:  I had the idea to add lime zest to the recipe to add a little extra limey-zestiness.  But don't do it!  Whatever was added in flavor was more than offset by two negatives: the lime zest was tough and it turned dark in the finished product.  Just leave it out.

Homemade Croutons

For years I've made croutons, and never really thought anything about it. It was just something I did with day-old (sometimes week-old) bread, rolls, hot dog buns, etc. It's a great way to use something that might end up being thrown out. The prep time is minimal and they taste delish! Much better than any packaged croutons I've ever tried. Try them on salads, soup, or eat them by the handful. I store them in a ziplock bag in the freezer. Pull them out right before you serve dinner and they're ready to go.

Croutons
8 slices "homemade" type bread - use day old for best results
4 TB vegetable oil
4 TB butter
onion powder
Garlic salt

Preheat oven to 350 degrees. Using a serrated knife, cut bread into 1- to 1 1/2-inch cubes. Put oil and butter on a large rimmed baking sheet and place in oven until butter melts. Remove baking sheet from oven and sprinkle with onion powder and garlic salt to taste. Sprinkle bread cubes over melted butter and lightly toss until most of the bread is coated in the butter. (I use a large pancake turner and just scoop the bread and flip it over.) Bake about 20-30 minutes, stirring every 10 minutes or so, until bread is toasted and dry. Cool on baking sheet. Store in ziplock bag in the freezer - if you can keep them that long!

Notes:
1) Almost any type of bread works for croutons EXCEPT bread with whole grains (like wheat berries) mixed into the dough. The grains get very hard. I also have not had good success with using the dinner rolls from Sam's Club to make the croutons - the croutons never dried out. Perhaps it's because I live in a high humidity area? No idea.

2) The baking time is approximate because all types of bread have a different moisture content. If the croutons are getting brown but aren't getting crisp, turn down the heat in your oven and prop open the oven door just a crack with a wooden spoon.

3) I've made croutons with all different seasonings and spices including season salt, parsley, sage, rosemary, etc. All are good, but for a basic crouton that will go with anything, the onion powder and garlic salt really can't be beat.

More Advice from Aunt Catherine

More housekeeping wisdom from Aunt Catherine:

To remove water rings from wood furniture, use toothpaste squeezed on a damp soft cloth. Rub with the grain.

A spray that keeps bugs away from rose bushes and other flowers: put 3 TB ammonia and 1 quart of water into a spray container and spray the solution under the leaves and on the bushes.

To sharpen your scissors, cut sandpaper once or twice with them.

Keep neighborhood animals from visiting by sprinkling a heavy dose of cayenne pepper around the edges of your yard.

If nuts are heated before they are cracked, they will come out of the shell almost whole. Pecans should be heated in hot water a few hours before cracking. Harder shelled nuts (such as Brazil and hazel) may be heated in the oven.

To avoid toilet clogging and odors, pour a cup of baking soda down the bowl weekly.

Take a couple of socks, slip them over the end of a yardstick and secure with a rubber band. Now you can clean under the fridge and other hard-to-reach places.

A great "whitening" formula is 1/2 cup dishwasher compound, 1/4 cup bleach, and 1 gallon very hot water. Mix. Use to soak white (bleach safe) clothes to remove staines, etc. Do not use an aluminum container for this purpose as solution will discolor it.

A good homemade furniture polish: 1/3 cup boiled linseed oil (purchase this - you can't make your own), 1/3 cup turpentine, and 1/3 cup vinegar. Mix together and label clearly! Moisten a soft cloth with the mixture and rub over the furniture. Then go back over with a dry cloth.

Use rubbing alcohol to remove mildew and other stains from the silicone caulking around your bathtub.

Toss a couple handfuls of laundry detergent into the bottom of garbage cans to repel insects and control odor.

Instead of using shelf paper in your kitchen cabinets, try using inexpensive self-stick vinyl floor tiles. Easy.

A formula for cleaning glass shower doors. Rub lemon oil furniture polish over the door to soften the gunk. After a few minutes, scrub the door with nylon net. If the scum is not removed, use a single-edged razor blade and carefully scrape it off. When the door is completely clean, go over it once more with the lemon oil furniture polish. Polish with a dry, soft cloth until it shines.

When drawers or zippers stick, rub the edges with soap and they'll slide slick as a whistle.

Homemaking Advice from Aunt Catherine

I've been going through things at the house and came across a small stack of pink notes from my Aunt Catherine. She prepared the notes as a favor for a wedding shower she hosted years ago - possibly for Katie or Diane (my sisters). If you ever met my Aunt Catherine, you'd understand why the notes were on pink paper, each carefully cut apart from the others.

Anyway, some of these ideas sound interesting and useful. Hope they work for you!

To get rid of ants outdoors:
1 gallon boiling water
3 TB Clorox
Pour down into holes of nests.

Here is a fantastic cleaning solution--easily made, no rinsing required. Cleans mildewed Naugahyde, tile floors, woodwork, and greasy stoves. here it is: 1/4 cup baking soda, 1/2 cup vinegar, 1 cup clear (not soapy) ammonia. Add the above to 1 gallon of warm or hot water.

To keep sink drains fresh and free-flowing, pour 1 cup baking soda into drain every week. Follow the soda with 1 cup vinegar. As the soda and vinegar foam, flush drain with a quart of boiling water. Do this regularly and drains will be free-flowing and fresh-smelling.

To remove heel marks from vinyl or linoleum floors, try silver polish or white appliance wax.

Here's how to make a straight seal with a caulking gun. Put 1/2 inch-wide masking tape 1/8 of an inch from each side of the area to be sealed. Run the bead of sealant along the crack. Even it out with a wet finger. When you remove tape, you'll have a professional-looking caulking job.

When removing dirt from refrigerators, stoves, walls, and glass, automatic dishwasher detergent works well. Dissolve 1/4 cup in a gallon of hot water: soak a cloth with the solution and apply; wipe with a dry cloth afterward. Wear rubber gloves.

Tired of expensive spot removers? In a spray bottle put 1/3 cup dishwashing liquid, 1/3 cup ammonia, and 1/3 cup water. Spray and rub spots before putting in washer. You'll be amazed!

Mix honey instead of sugar in your whipped cream. The honey gives the cream body and enables you to keep it in the refrigerator for several hours.

Help for vacuum-cleaner bags. Add a few whole cloves, carpet freshener, baking soda, a cotton ball sprayed with a favorite perfume or dabbed with peppermint or almond extract - all sweet smelling and cheap!

For washing windows, use 1/2 cup cornstarch to 1 gallon water. The cornstarch absorbs the oily film and prevents streaking, thus leaving the windows gleaming.

Automobile touch-up paint is perfect to cover scratches and burns on linoleum. But be careful: it won't wash offf. Use a fine-haired painbrush, which gives you better control.

Keep tuned . . . more tips to come in the next post.

Bosch vs. KitchenAid

For the past couple of weeks, well, actually the past 14 months, I've been pondering on the respective merits of the Bosch and KitchenAid. This hasn't been a full-time pondering, and I certainly haven't lost any sleep over it, but when I'm making something that requires mixing or kneading, which happens fairly regularly, I do think about the equipment.

I brought the Bosch mixer with me to New York and still have the KitchenAid in Utah. The Bosch gets used a lot more in NY than it ever did in Utah, simply because it's all I have. But this also means I've used it for a lot more than making bread (which was its sole use in Utah), so I have more experience with it on which to base my ramblings.

In a nutshell, I LOVE the Bosch for making bread. I can make a batch of 6 loaves of whole wheat bread at one time, and it turns out perfectly. It's fast and efficient. It kneads without stressing the motor It's easy to use. I can make multiple recipes after each other and the motor doesn't seem to get hot. It's a workhorse, no question about it. My Bosch also came with a blender attachment (the blender attaches to a different part of the base). The blender works really well, too. In fact, I think it's the best blender I've ever used.

BUT. . . I miss my KitchenAid. I LOVE the KitchenAid for virtually everything else like cookies, frosting, whipping cream, etc. The KitchenAid is incredibly easy to use and has a limited number of parts to clean. It doesn't hold the capacity that the Bosch holds, but that's not a problem for anything but bread (at least that I've noticed so far). The motor does seem to get warm, but the mixer keeps working. My mom's KitchenAid is over 50 years old, and it's still working (it has had the motor replaced, however). That original design has stood the test of time - my KitchenAid and attachments look almost just like my moms (and mine is only 20+ years old).

So the question I get asked is this: If you could have only one - either the Bosch or the KitchenAid - which would you choose? Based on what I know and how I cook, I would probably choose the KitchenAid, but I'm really glad that I don't have to make that decision. And I'll be really glad when I can get my KitchenAid to my NY kitchen. But what do you think? Is one better than another? Any preferences? Let me know.

Now. . . the piece of equipment I would love to have in my kitchen but probably never will because it's completely impractical, not to mention expensive and BIG, is an industrial size Hobart mixer. Think of it as the KitchenAid on steroids. It is one BIG, BAD mixer, but I fell in love with it at Seneca Lake Camp. It does have a few drawbacks for use in the normal home kitchen (like it's size and the fact that it takes two people to lift the mixer bowl when it's full), but think of the possibilities of being able to make 12 - 16 loaves of bread at once, or 10 dozen cookies, or a full sheet cake pan of brownie mix. Hmmm - with only two people most of the time to cook for, it may be a bit of overkill. But a girl can dream. . .

What's for Dinner? Try Pork Tenderloin

We had the LDS missionaries over for dinner Monday night, along with Mark's brother Anthony and a friend, Josh. With Mark and me that made 6 for dinner - and I knew time was going to be tight because of work - and we had another obligation that night where we needed to be out of the house by 6:15 p.m.

Here's the menu:
Pork tenderloin
Roasted Yukon Gold potatoes
Gravy
Steamed carrots
Fresh rolls
Chocolate cake

It all came together FAST - literally less than an hour - and tasted great. And we were out of the house by 6:15. Not bad.

Pork Tenderloin
1/2 cup apple juice or apple cider
1/4 cup Dijon whole grain mustard
1 TB dried rosemary (or 2TB fresh)
5 cloves garlic, chopped
1/4 tsp coarsely ground pepper
4 (1-pound) pork tenderloins
Balsamic vinegar

In a bowl, combine apple juice, mustard, rosemary, garlic, and pepper. Put pork tenderloins in a 1-gallon ziplock bag, add marinade, seal tightly. Place in a bowl in the fridge and marinate at least 3 hours. Turn the bag over occasionally (every 60-90 minutes).

Drain and discard marinade from the meat. Place meat in a roasting pan coated with nonstick cooking spray. (I used 2 9 x 13-inch pans.) Drizzle roast with balsamic vinegar (about 2 TB total drizzled over the 4 tenderloins). Bake, uncovered, at 350 degrees F for 40-45 minutes or until meat reaches internal temperature of 160 degrees. Remove from oven. Let stand 10 minutes before slicing.

NOTE: Don't be alarmed by the amount of mustard in the marinade. I know it sounds like a lot, but the final product doesn't taste like mustard.

Gravy
3 TB vegetable oil
2 TB butter
1/2 cup flour
1/2 cup apple juice or apple cider
1 1/2 cups cold water + additional water if needed
1 1/2 tsp beef base
1 1/2 tsp chicken base
Drippings from baked tenderloins

Heat vegetable oil and butter in saucepan until butter is melted. Add flour and continue to cook and stir about 90 seconds or until mixture is almost starting to brown. Add apple juice and water and stir with a whisk. Add beef base and chicken base. Cook and stir over medium heat until gravy thickens. When the tenderloins are done, add the drippings from the roasting pan(s) to the gravy and stir to incorporate. If the gravy is too thick, add a little more water to desired consistency.

(Cooking tip from a chef: Add COLD liquid to hot roux for lump free gravy. I've never had a problem with it.)

Roasted Yukon Gold Potatoes
4 lbs Yukon Gold potatoes, white potatoes, or red skinned potatoes
1/4 cup olive oil
salt
pepper

Rinse potatoes and cut into chunks. Put potatoes in a large bowl. Drizzle with olive oil and stir to coat the potatoes. Spread in a shallow baking pan (I use the large cookie sheets with a 1" side). Sprinkle with freshly ground sea salt and pepper. Bake at 350 degrees approximately 45 minutes or until tender. Stir about half way through baking time.

Diane's Rolls
This is my go-to recipe for rolls in a hurry. They always taste great, they can be put together quickly, and I always have the ingredients. It takes less time to make the rolls and form them than it takes to go to the grocery store. Literally. Let the rolls raise while the meat is cooking, then pop the rolls in the oven while the meat is resting. Wah-la! Fresh rolls for dinner. NOTE: I'm including the instructions for the way I make the rolls using instant yeast. If you just have regular yeast, let me know and I'll send you the standard instructions (or refer to the instructions in the family cookbook).

2 cups very warm water
1/2 cup sugar
1/4 cup vegetable oil
2 eggs
4-6 cups flour
2 TB instant yeast
1 1/2 tsp salt

In mixer bowl, add ingredients in order: water, sugar, oil, eggs, 4 cups of flour, and yeast. Mix until smooth, scraping bowl occasionally. Add 1 1/2 cups flour and salt and mix to form soft dough. Add up to 1/2 cup additional flour or as needed. The dough will be soft. Knead (I use the dough hook on the mixer) for about 5 minutes. Let dough rest 20 minutes. Form dough into 36 rolls and place on baking sheets. Cover with a towel and let rise until double. Bake at 375 degrees for 13-20 minutes. Cool on wire rack.

NOTE: I use parchment paper on my baking sheets and spray the parchment with cooking spray. Also, flour amounts and baking times seem to be slightly different in NY than in Utah. I think it may have something to do with the humidity, altitude, and possibly the flour itself. Start wtih the amounts and times listed, and increase if needed.

Chocolate Cake
1 chocolate cake mix, made according to package directions

Before baking the cake, sprinkle with:
1/2 cup brown sugar
1/2 cup coconut
1/2 cup chocolate chips
1/2 cup chopped pecans

No frosting needed!

I'm estimating the cost for dinner for 6 people at around $20.00.

Hot Fudge Sauce

We served this with ice cream for dessert on the last day.

Hot Fudge Sauce
1 square butter
1 can evaporated milk
1 cup powdered sugar
1 bag (12-ounces) semi sweet chocolate chips
1 tsp vanilla

Over medium heat and stirring constantly, melt together all ingredients except vanilla. Continue to stir until mixture is simmering. Remove from heat and add vanilla. Sauce thickens as it cools. Makes about 2 cups of sauce.

Quick Trick Lasagna

Quick Trick Lasagna - the trick is that you don't have to cook the noodles first!

1 lb lean ground beef
1 onion
1 1/2 lbs ricotta cheese
2 eggs
1 (32-ounce) jar or can spaghetti sauce
1 can diced tomatoes or tomato puree
1/2 cup water
1 (8-ounce) package uncooked lasagna noodles
3/4 lb mozzarella cheese, shredded
1/4 cup Parmesan cheese

Brown ground beef and onion. Season with garlic and onion powder. Drain. Add spaghetti sauce, tomatoes, and water and simmer while preparing other ingredients. Mix together the ricotta and eggs.

In a greased 9 x 13-inch pan, layer 1/3 of the meat sauce, 1/2 of the uncooked noodles, 1/2 of the ricotta cheese mixture, and 1/3 of the mozzarella. Repeat layers, ending with meat sauce. Sprinkle with Parmesan cheese. Cover tightly with foil and bake 45 minutes at 375 degrees. Remove foil and bake 15 more minutes. Let stand 10 minutes before serving. Makes 6-8 servings.

NOTES:
You can use cottage cheese instead of ricotta - I just like the flavor and texture of the ricotta a little better than the cottage cheese.

For the youth, we made all the lasagna the day before, covered it with plastic wrap (the acid in the tomatoes will eat through aluminum foil after a while), and refrigerated until time to bake for dinner. If you make the lasagna in advance, allow about 20-30 minutes extra baking time.

Quick Vegetable Burger Soup

We served this soup to the adult leaders for lunch on Saturday, along with the homemade French bread. Because I knew we would be busy with making the bread Saturday morning, and didn't know how much time that would take, I didn't want anything too involved for lunch. This was a great choice.

Quick Vegetable Burger Soup
1 1/2 lbs ground beef
2 onions, chopped
2 stalks celery, chopped
2 (1-lb) cans (4 cups total) stewed tomatoes with onions and peppers
1 (16-ounce) can tomato sauce
4 cups water
1 large package (20-ounces) frozen mixed vegetables
1 envelope dry onion soup mix
2 tsp brown sugar

Brown ground beef, drain. Stir in everything else and bring to a boil. Reduce heat and simmer 20 minutes.