Roasted Garlic, the easy way!

Once upon a time I had a cute terra cotta garlic roaster. It held one head of garlic. It was one of the many  kitchenware items that I owned, “needed” but did not use. Why? Well basically because it did only hold one head of garlic and you know the frugal side of me, was not going to heat up an oven to roast one head of garlic.

Enter the muffin pan. You can load up your pan with 6 heads of garlic, plus they stay upright. Obviously if you need more than six heads of roasted garlic, grab a 12 cup pan. Roasted garlic is a delicious way to eat more garlic, which is very good for us.

Roasted Garlic the easy way
adapted from Pinterest
350 degree oven

1 muffin pan
1 head of garlic for each “cup”
olive oil

Slice the point off to expose the tips of the garlic cloves. Place each each in a separate “cup”.

Drizzle with olive oil. Cover with foil, roast for 45-55 minutes. Or until soft and lightly brown in your oven.

Let cool and enjoy!

To use the cloves, when cool enough to handle, carefully break the head apart to separate the  cloves. When ready to use squeeze the roasted garlic out from the papery skin.

Warm roasted garlic is delicious “spread” on bread instead of butter.

You can also coarsely chop the (removed from the papery skin) garlic and toss it with hot pasta, additional olive oil and dry bread crumbs. Pass Parmesan cheese at the table for each to use.

Mash some cloves into soft butter, spread on cut bread, broil Heavenly!

I think you get the idea, it is really easy to enjoy roasted garlic, so get roasting already!

As always, thanks for taking a moment to stop and say hello. We appreciate your time and your wonderful comments!

For more great recipes, come and visit us at Our Sunday Cafe!

FRIDAY FILL -INS

santa and sleigh

This week, same as last year, I’m going to give you a choice of fill-ins OR a different kind of fill-in (or both). A friend emailed me a list where you have to identify Christmas songs by the initials of the first words of the first line of each song. If you’d like to play along, great! if you just want to do the regular Fill-Ins, that’s perfectly fine, too! And…here we go!

1. Ahhhh family time.
2. All the chiefs preparing Christmas dinner!
3. Creating a special birthday for a pre-teen girl made my year.
4. 2013 will contain at least 52 days of relaxation.
5. Kick start the New Year with reasonable resolutions.
6. 12-21-12 was NOT the end of the world so plan on living a good full life.
7. And as for the weekend, tonight I’m looking forward to family time and a birthday party, tomorrow my plans include an early Christmas celebration with blended family and Sunday, I want to recuperate!

CHRISTMAS AT THE GAS STATION – an email to share

The old man sat in his gas station on a cold Christmas Eve. He hadn’t been anywhere in years since his wife had passed away. It was just another day to him. He didn’t hate Christmas, just couldn’t find a reason to celebrate. He was sitting there looking at the snow that had been falling for the last hour and wondering what it was all about when the door opened and a homeless man stepped through.

Instead of throwing the man out, Old George as he was known by his customers, told the man to come and sit by the heater and warm up. “Thank you, but I don’t mean to intrude,” said the stranger. “I see you’re busy, I’ll just go.”

“Not without something hot in your belly.” George said.

He turned and opened a wide mouth Thermos and handed it to the stranger. “It ain’t much, but it’s hot and tasty. Stew … Made it myself. When you’re done, there’s coffee and it’s fresh.”

Just at that moment he heard the “ding” of the driveway bell. “Excuse me, be right back,” George said. There in the driveway was an old ’53 Chevy. Steam was rolling out of the front.. The driver was panicked. “Mister can you help me!” said the driver, with a deep Spanish accent. “My wife is with child and my car is broken.” George opened the hood. It was bad. The block looked cracked from the cold, the car was dead.

“You ain’t going in this thing,” George said as he turned away.

“But Mister, please help …” The door of the office closed behind George as he went inside. He went to the office wall and got the keys to his old truck, and went back outside. He walked around the building, opened the garage, started the truck and drove it around to where the couple was waiting. “Here, take my truck,” he said. “She ain’t the best thing you ever looked at, but she runs real good.”

George helped put the woman in the truck and watched as it sped off into the night. He turned and walked back inside the office. “Glad I gave ’em the truck, their tires were shot too. That ‘ol truck has brand new .” George thought he was talking to the stranger, but the man had gone. The Thermos was on the desk, empty, with a used coffee cup beside it. “Well, at least he got something in his belly,” George thought.

George went back outside to see if the old Chevy would start. It cranked slowly, but it started. He pulled it into the garage where the truck had been. He thought he would tinker with it for something to do. Christmas Eve meant no customers. He discovered the the block hadn’t cracked, it was just the bottom hose on the radiator. “Well, shoot, I can fix this,” he said to himself. So he put a new one on.

“Those tires ain’t gonna get ’em through the winter either.” He took the snow treads off of his wife’s old Lincoln. They were like new and he wasn’t going to drive the car anyway.

As he was working, he heard shots being fired. He ran outside and beside a police car an officer lay on the cold ground. Bleeding from the left shoulder, the officer moaned, “Please help me.”

George helped the officer inside as he remembered the training he had received in the Army as a medic. He knew the wound needed attention. “Pressure to stop the bleeding,” he thought. The uniform company had been there that morning and had left clean shop towels. He used those and duct tape to bind the wound. “Hey, they say duct tape can fix anythin’,” he said, trying to make the policeman feel at ease.

“Something for pain,” George thought. All he had was the pills he used for his back. “These ought to work.” He put some water in a cup and gave the policeman the pills. “You hang in there, I’m going to get you an ambulance.”

The phone was dead. “Maybe I can get one of your buddies on that there talk box out in your car.” He went out only to find that a bullet had gone into the dashboard destroying the two way radio.

He went back in to find the policeman sitting up. “Thanks,” said the officer. “You could have left me there. The guy that shot me is still in the area.”

George sat down beside him, “I would never leave an injured man in the Army and I ain’t gonna leave you.” George pulled back the bandage to check for bleeding. “Looks worse than what it is. Bullet passed right through ‘ya. Good thing it missed the important stuff though. I think with time your gonna be right as rain.”

George got up and poured a cup of coffee. “How do you take it?” he asked.

“None for me,” said the officer..

“Oh, yer gonna drink this. Best in the city. Too bad I ain’t got no donuts.” The officer laughed and winced at the same time.

The front door of the office flew open. In burst a young man with a gun. “Give me all your cash! Do it now!” the young man yelled. His hand was shaking and George could tell that he had never done anything like this before.

“That’s the guy that shot me!” exclaimed the officer.

“Son, why are you doing this?” asked George, “You need to put the cannon away. Somebody else might get hurt.”

The young man was confused. “Shut up old man, or I’ll shoot you, too. Now give me the cash!”

The cop was reaching for his gun. “Put that thing away,” George said to the cop, “we got one too many in here now.”

He turned his attention to the young man. “Son, it’s Christmas Eve. If you need money, well then, here. It ain’t much but it’s all I got. Now put that pea shooter away.”

George pulled $150 out of his pocket and handed it to the young man, reaching for the barrel of the gun at the same time. The young man released his grip on the gun, fell to his knees and began to cry. “I’m not very good at this am I? All I wanted was to buy something for my wife and son,” he went on. “I’ve lost my job, my rent is due, my car got repossessed last week.”

George handed the gun to the cop. “Son, we all get in a bit of squeeze now and then. The road gets hard sometimes, but we make it through the best we can.”

He got the young man to his feet, and sat him down on a chair across from the cop. “Sometimes we do stupid things.” George handed the young man a cup of coffee. “Bein’ stupid is one of the things that makes us human. Comin’ in here with a gun ain’t the answer. Now sit there and get warm and we’ll sort this thing out.”

The young man had stopped crying. He looked over to the cop. “Sorry I shot you. It just went off. I’m sorry officer.”

“Shut up and drink your coffee ” the cop said.

George could hear the sounds of sirens outside. A police car and an ambulance skidded to a halt. Two cops came through the door, guns drawn. “Chuck! You ok?” one of the cops asked the wounded officer.

“Not bad for a guy who took a bullet. How did you find me?”

“GPS locator in the car. Best thing since sliced bread. Who did this?” the other cop asked as he approached the young man.

Chuck answered him, “I don’t know. The guy ran off into the dark. Just dropped his gun and ran.”

George and the young man both looked puzzled at each other.

“That guy work here?” the wounded cop continued.

“Yep,” George said, “just hired him this morning. Boy lost his job.”

The paramedics came in and loaded Chuck onto the stretcher. The young man leaned over the wounded cop and whispered, “Why?”

Chuck just said, “Merry Christmas boy … and you too, George, and thanks for everything.”

“Well, looks like you got one doozy of a break there. That ought to solve some of your problems.”

George went into the back room and came out with a box. He pulled out a ring box. “Here you go, something for the little woman. I don’t think Martha would mind. She said it would come in handy some day.”

The young man looked inside to see the biggest diamond ring he ever saw. “I can’t take this,” said the young man. “It means something to you.”

“And now it means something to you,” replied George. “I got my memories. That’s all I need.”

George reached into the box again. An airplane, a car and a truck appeared next. They were toys that the oil company had left for him to sell. “Here’s something for that little man of yours.”

The young man began to cry again as he handed back the $150 that the old man had handed him earlier.

“And what are you supposed to buy Christmas dinner with? You keep that too,” George said. “Now git home to your family.”

The young man turned with tears streaming down his face. “I’ll be here in the morning for work, if that job offer is still good.”

“Nope. I’m closed Christmas day,” George said. “See ya the day after.”

George turned around to find that the stranger had returned. “Where’d you come from? I thought you left?”

“I have been here. I have always been here,” said the stranger. “You say you don’t celebrate Christmas. Why?”

“Well, after my wife passed away, I just couldn’t see what all the bother was. Puttin’ up a tree and all seemed a waste of a good pine tree. Bakin’ cookies like I used to with Martha just wasn’t the same by myself and besides I was gettin’ a little chubby.”

The stranger put his hand on George’s shoulder. “But you do celebrate the holiday, George. You gave me food and drink and warmed me when I was cold and hungry. The woman with child will bear a son and he will become a great doctor.

The policeman you helped will go on to save 19 people from being killed by terrorists. The young man who tried to rob you will make you a rich man and not take any for himself. “That is the spirit of the season and you keep it as good as any man.”

George was taken aback by all this stranger had said. “And how do you know all this?” asked the old man.

“Trust me, George. I have the inside track on this sort of thing. And when your days are done you will be with Martha again.”

The stranger moved toward the door. “If you will excuse me, George, I have to go now. I have to go home where there is a big celebration planned.”

George watched as the old leather jacket and the torn pants that the stranger was wearing turned into a white robe. A golden light began to fill the room.

“You see, George … it’s My birthday. Merry Christmas.”

George fell to his knees and replied, “Happy Birthday, Lord Jesus”

This story is better than any greeting card.
MERRY CHRISTMAS AND GOD BLESS!

Now clear the lump from your throat, blow your nose, and send this along to a friend of yours or someone who may need a reminder as to why we celebrate Christmas.

APPLE CRISP CHEESECAKE BARS

CHOCOLATE CARAMEL APPLE CHEESECAKE BARS

CRUST
2 cups flour
1/2 cup packed brown sugar
2 sticks butter, softened and cubed
FILLING
2-8 ounce bars cream cheese, softened
1/2 cup sugar
2 large eggs
2 tablespoons flour
1 teaspoon vanilla
FRUIT LAYER
3 large apples, peeled, cored and finely chopped
3 tablespoons sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
STREUSEL
1 cup firmly packed brown sugar
1 cup flour
1/2 cup quick cooking oats
2 teaspoons cinnamon
1 stick butter, melted
 TOPPING
12 KRAFT caramels, melted in double boiler
4 ounces milk chocolate chips, melted in double boiler

  • Preheat oven to 350 degrees.
  • Line a 9×13 pan with heavy duty foil.
  • In a medium bowl, combine flour and brown sugar.  Cut in butter with pastry blender until crumbly.
  • Press firmly and evenly into pan.
  • Bake 15 minutes or until golden brown.
  • In a large bowl, beat cream cheese and 1/2 cup sugar until blended.
  • Add eggs, one at a time, on medium speed until smooth.
  • Add vanilla. Stir to combine.
  • Pour over crust.
  • In a small bowl combine the apples, 3 tablespoons sugar, cinnamon and nutmeg.  Toss to coat.
  • Spoon evenly over cream cheese layer.
  • In a medium mixing bowl toss together the streusel ingredients until well blended.
  • Sprinkle over apple layer.
  • Bake 30 minutes or until filling is set.
  • Drizzle with caramel and chocolate.
  • Cool completely!
  • After cooling lift the foil out of the pan.  Fold foil out flat to cut the bars.
  • Store bars covered in the refrigerator.

CHOCOLATE RUM CRUNCH COOKIES

CHOCOLATE RUM CRUNCH COOKIES
12 ounce package semi-sweet chocolate chips
4 tablespoons butter
1/2 teaspoon mint extract
1/2 teaspoon rum extract
2 cups mini marshmallows
18 saltine crackers, crushed
2 cups honey nut Rice Chex, crushed

  • In a large saucepan melt the butter.
  • Add chocolate chips gradually until melted, stirring constantly.
  • Remove from heat.
  • Add extracts and stir smooth.
  • Add marshmallows and stir until well coated.
  • Add cereal and crackers, stirring to coat and blend well.  Mixture will be loose and crumbly.
  • Divide mixture in half onto 2 sheets of wax paper.
  • Using the back of the spoon and wax paper shape into a log shape and roll into the wax paper.
  • Chill logs for at least 1 hour or until firm.
  • Cut into slices and serve.

BANANA RAISIN NUT BREAD OR CAKE – RECIPE REWIND

BANANA RAISIN NUT BREAD OR CAKE
1 cup packed brown sugar
1 cup butter, 1/2 soft & 1/2 melted
2 jumbo eggs
2 tablespoons cinnamon
1/2 cup golden raisins, currants or craisins
1/2 cup crushed walnuts
2 large, RIPE bananas
1/2 cup sugar
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda

  • Combine the melted butter, brown sugar and bananas in a sauce pan.
  • Cook until smooth and then add nuts and raisins.
  • Stir until well coated & set aside to cool.
  • Cream softened butter, sugar and eggs until fluffy.
  • Sift together flour, baking powder, baking soda and cinnamon.
  • Add this to the creamed mixture gradually until well blended.
  • Add cooled banana mixture.
  • Pour into greased and floured pan(s)*
  • Bake at 350 degrees for 45+ minutes.

*This recipe will make 2 large loaves or 1 cake. If making bread, skip the frosting.

FROSTING (optional)
8 ounces cream cheese, softened
1/4 cup butter, softened
juice of 1 small lemon
1 teaspoons pure vanilla extract
1 1/2 cups powdered sugar

  • In a medium bowl beat cream cheese and butter until smooth.
  • Add lemon juice and vanilla. Beat until blended.
  • Add powdered sugar gradually until well blended and smooth.
  • Refrigerate 1 hour to set icing before serving.

My new favorite salad!

I just wish I’d taken a picture!

This jello salad recipe is just one of the many great recipes I have collected over the years from my mother in law. She loves to entertain and along with her wonderful meals she always has her table beautifully set with china, silver ware and the perfect choice of crystal bowls for her many varieties of salads.
Step one:
-1 box orange jello
-1 box lemon jello
Mix the two boxes of jello powder together in a large glass mixing bowl and stir in 1 1/2 cups of boiling water. Mix well until jello has dissolved and them add 2 cups of cold water.
Place mixture in the fridge until it begins to set. (this does not take long)
Step two:
-3 bananas, sliced
-1 small can mandarin orange segments, well drained
-1 14 oz can crushed pineapple, drained but save the juice in a 1 cup measuring cup for step five.
Mix together the three fruits and stir into partially set jello.
Step three:
Top the jello-fruit mixture with 1/2 bag mini white marshmallows and then put jello back in fridge.
Step four:
-1/2 pint whipping cream
-1 tbsp sugar
-1/2 tsp vanilla
Whip together until thick, cover and place in fridge until step five is ready.
Step five:
-1/2 cup sugar
-2 tbsp flour
-1 egg, well beaten
-1 cup pineapple juice,( use the juice from the fruit and add water and 1 tsp lemon juice to make one cup)
Stir ingredients together in a microwavable bowl and heat for 1 minute at a time, stirring between until mixture is thick (2-3 minutes) You can also cook this on the stove top, stirring constantly.
Cool this mixture completely and then fold in the whipped cream. Spread over the marshmallow mixture.
Step six:
For the final layer, use a very fine cheese grater and grate 3/4 cup of cheddar cheese on top.

BAKING PARTNERS #5 – SHAPED DINNER ROLLS & HOLIDAY CAKES

We are a group of home bakers helping each other to achieve baking perfection.  Baking partners was begun by Swathi at Zesty South Indian Kitchen.

 

Baking a homemade bread, cake or cookies will give the best outcome. However in order to achieve the best results, a  perfect recipe and the right techniques are required.

 

 

We are a small group of home baker friends, who love to bake and want to learn more about the nook and corners of baking.  We are planning to try out recipes from books/magazines and cooking shows.  Every member gets a chance to present their choice of recipe and share important points with the rest of the group. The main purpose of this group is to learn the techniques, critic procedures if there are ways to improve and to eat delicious food.

I’m making up for last month, which was shaped dinner rolls and we had to choose 3 shapes, and I failed to post during the move.  This month’s theme is holiday cakes and I chose the Brazil Nut cake.

For the dinner rolls I chose Lion House, Clover Leaf and small braid knots.  I loved the Lion house and small braid knots, but my clover leafs were embarrassing.

Loved the Brazil Nut Cake!

Faye Levy Chocolate Sensations, HP Books Inc., USA, 1986, p.22-23
Chocolate –Brazil Nut Cake
1-1/2 cups Brazilian nuts (about 7 oz)
6 ounces semisweet chocolate, chopped
¾ cup Sugar
¼ cup all purpose flour
½ teaspoon baking powder
¾ cup (6 oz) unsalted butter slightly softened
6 eggs separated, room temperature
¼ teaspoon cream of tartar
Chocolate Honey Frosting
½ cup whipping cream
6 oz. semisweet chocolate, very finely chopped
6 tablespoons (3 oz.) unsalted butter, slightly softened but still cool
3 tablespoons + 1 teaspoon honey
Garnish
¼ cup Brazil nuts chopped
  • Preheat oven to 350F(175C).
  • Toast nuts in a shallow baking pan in the oven for 10 minutes. Transfer nuts into large strainer. Rub nuts against the strainer with a towel and remove most of the skin and keep aside.
  • Melt chocolate in double boiler or heatproof medium bowl over hot, not simmering, water over low heat, stirring occasionally until smooth, remove and set aside to cool.
  • Butter 9”x3” springform pan, line base with parchment paper and grease and flour the sides of the pan.
  • Grind the nuts with 2 tablespoons sugar into a fine powder. Transfer into a bowl and sift flour and baking powder and mix thoroughly.
  • Cream butter and 6 tablespoons of sugar and beat until smooth and fluffy. Add one egg yolk at a time and beat till all 6 are blended and pale. Stir in the melted chocolate.
  • In another bowl beat egg white and cream of tartar in medium speed until it forms soft peaks. Gradually beat in the remaining 2 tablespoons of sugar and beat till white are stiff and shiny but not dry.
  • Gently fold in 1/3 of the white into the chocolate flour mixture, repeat folding in batches until batter is blended.
  • Transfer batter into prepared pans and bake for 40 minutes or till the tooth pick inserted in the center comes out clean.
  • Cool in pan on a rack for 10 minutes. Using a spatula go around the cake gently and invert onto a cake rack and allow cooling completely.
Frosting
  • Bring cream to a full boil in a small saucepan remove from heat and immediately.
  • Add the chopped chocolate. Stir quickly till the chocolate is melted and the mixture is smooth. Cool to room temperature.
  • Whip this at high speed till it thickens and becomes pale.
  • Cream butter in a medium bowl until it is soft and smooth, gradually add the chocolate mixture and honey and beat well
  • Using a long spatula spread frosting evenly on the side and top of the cake.
  • Fill the center with chopped Brazil nuts.

Pretzel Toffee, great recipe for those that cannot eat nuts

Recipe rewind, because in the beginning there is a blogger who has no readers. She still posts great food in hopes that the readers will come……….you can also view it here in the archives, Sunday March 27, 2011.

I am a real sucker for the sweet/salty combination. If you are, you must make this. Or at least remember this recipe, for those times when you need a treat, a gift for others, or a project to work on with someone special.

Me and pretzels go way back, I eat them often. I offered this delicious Roasted Pretzels snack some time ago. So falling hard for this pretzel toffee, was very easy!

Pretzel Toffee
adapted from: My Kind of Cooking

small twist pretzels, a 9oz bag will be more than plenty
1 c butter
1 c brown sugar
2 c chocolate chips, a 12 oz bag

Line a 10X15 inch jelly roll pan with foil. Cover the surface of the foil with pretzels, leaving no empty spaces. Set pan aside. Preheat oven to 375 degrees.

In a medium size sauce pan, melt butter, stir in sugar. Bring to a boil over medium high heat, allow to boil 2 minutes, adjusting heat as needed to keep a bubbling boil. Do not cook longer than the 2 minutes.

This is the boiling stage you want to maintain for the 2 minutes.

Pour butter mixture evenly over the pretzels, carefully place pan into the oven. Bake 7 – 10 minutes.

Check after 5 minutes to make sure the sugar mixture is not getting too dark around the edges.

Remove from oven, sprinkle chocolate chips over the surface.

Let stand 10 minutes, carefully spread chocolate over surface of the candy.

Let cool, then refrigerate to chill. This will assist in breaking the toffee into pieces.

Break toffee, place in decorative bowl and watch the compliments come your way. This is seriously good!

As always thanks for taking a minute to stop and say hello. We appreciate your time and your wonderful comments!

For more great recipes, come and visit us at Our Sunday Cafe!

Christmas Cookie Exchange, yummy favorites

If there is one treat that is a symbol of Christmas, it is a the cookie. Preferably a plate or tray of cookies so everyone gets some! Because everyone wants one, or two or more. Years ago I hosted a cookie exchange and it was a lot of fun.

More recently I had a cookie exchange of a different kind, we did not share baked cookies, we share prepared cookie dough. Then each person could bake when fresh cookies were needed. And today I am going to share a cookie exchange of yet a different type, virtual cookies.

I have had a love affair with cookies my whole life, I even wrote about it in this delicious recipe for Cranberry Bliss Bars, yep just like Starbucks.

I like to have a variety of cookies for my family and guests. Something with chocolate, something with spice and something a little more festive. The festive is taken care of with the Cranberry Bliss Bars, but if you are looking for something different, how about Brownies? 
Yes I know Brownies are usually considered to be rather tame, and one of those everyday foods that we have come to rely upon. But add a special ingredient and Brownies are upgraded to first class. I used some very happy cranberries when I made these, but chopped candied cherries would make a great substitution.
Every cookie tray needs a chocolate chip cookie. Now speaking for myself, it took me many years to make a chocolate chip cookie that I was proud of. Yes I always made the cookie recipe on the back of the Nestle package and they were tasty, but they did not bake up attractive. And sometimes the dough would “run” and the cookies would be more taffy than cookie. Yet I made the recipe the same, each time. Then one day I found this recipe and knew I had struck gold. 
And now for a bit of spice. I am a fan of gingerbread and gingersnaps. Yet for some that is too much spice. For those that prefer a softer spice flavor, I offer Cinnamon Flats. Not only are these delicious, they are fun to make with the little ones in your family. After rolling in cinnamon sugar the dough balls are “pressed” with a potato masher before baking. 
Let’s see, something special, something with chocolate, something with spice, ahh yes, now something with nuts. How about Saucepan Salted Pecan Squares or maybe Grandma’s Peanut Butter Bars….because not only are these delicious they are a no-bake cookie. Perfect to whip up when your oven is already in use.
How about at your house? What do you put out for family and guests? I would love to have your recipes also, leave a link in the comments. 

As always, thank for taking a moment to stop and say hello. We appreciate your time and your wonderful comments.

For more great recipes, come and visit us at Our Sunday Cafe!

TASTE & CREATE – HAWAIIAN COFFEE & CELERY SOUP

Taste and Create was started as a food event by Nicole from For the Love of Food.  The whole purpose of Taste and Create was, and has been, and continues to be to create a community of bloggers who test each others’ recipes and share links. The participants of the event are paired together and try a new recipe from one another’s blog.
This month I was paired with PJ from SEDUCE YOUR TASTEBUDS. I love being paired with someone I’ve never been paired with before I inevitably learn sooooooo much, and find great new recipes, but PJ and I have been paired several times and I still find lots of great new to me recipes.  I chose her HAWAIIAN COFFEE and CELERY SOUP recipes this time. It was really getting cold here so the combo of the coffee and the soup really appealed to me.

PJ’s HAWAIIAN COFFEE

Instant coffee powder – 1 teaspoon dissolved in a little hot water
Thick coconut milk – 1 cup
Sugar to taste

  1. Take coconut milk in a sauce pan and put in sugar. 
  2. Simmer for a few minutes till it bubbles on the side.Stir a couple of times in between.
  3. In a serving mug put in the dissolved coffee powder.
  4. Pour the coconut milk over it. Stir gently [ That way you will have a foamy and bubbly coffee]
  5. Enjoy your cup of Hawaiian coffee…….
Note :

  • Instead of instant coffee powder, freshly brewed coffee can also be used
  • This coffee can also be served with a garnish of toasted / roasted [grated] coconut.
  • Another method of preparing this coffee is to simmer milk with grated coconut for 10-15 minutes. It is filtered into the mug.Add coffee and sugar. Mix and serve.

PJ’S CELERY SOUP

Celery- 5 stalks, chopped
Potato-1, peeled and cubed
Onion-1, chopped
Garam masala- 1 teaspoon
Vegetable stock-4 cups
Coriander leaves- 1 tablespoon, chopped
White sesame seeds-1 teaspoon
Salt and pepper to taste
Oil- 1 teaspoon
Black sesame seeds – to garnish

  • Heat oil in a pressure cooker and put in onion, white sesame seeds, garam masala and sauté till onion is transparent.
  • Put in potato and celery and sauté for a minute. Add stock and pressure cook for 10 minutes.
  • Cool and puree.
  • Transfer the puree onto a pan and bring to a boil. Adjust consistency by adding more stock / water.
  • Put in coriander and simmer for 5 minutes. Add salt and pepper.

Serve hot garnished with black sesame seeds. I didn’t have any sesame seeds, but did add some ham pieces for my meat loving husband.

Each month,it is fun creating dishes for  Taste and Create …Would you like to join ? Just email Min @ cowgirlmin07@gmail.com with your name, blog name and a link to your blog to sign up.
Hope to see you in the next edition of Taste and Create….