Heidi's Cauliflower Steaks

When I want a hearty dish that’s pretty healthy I love making my cauliflower steaks. Perfect on its own or as a side to serve with whatever else you plan on serving for brunch, lunch or dinner. It’s delicious and simple to make and a sure crowd pleaser. Today I just made a few because with the rest of the cauliflower I decided to make cauliflower & carrot soup to serve alongside with my Cauli-steaks. Just double recipe if making more.

Ingredients:

• 6 Sliced Cauliflower, cut 1/2 inch thick

• 1/2 cup Cornstarch

• 1 cup Panko (can use seasoned breadcrumbs)

• 1 Tbls Lemon Pepper

• 1 Egg, beaten

• 1/4 cup Avocado oil

Direction:

• Set up assembly line of cornstarch, egg, Panko with seasoning.

• Wash, cut and dry your cauliflower, set on paper towel also place on top to absorb all moisture.

• Dredge first in cornstarch, then egg and panko.

• Set on baking sheet after coating each cauli-steak, when ready heat oil to cook cauli-steaks in skillet.

• In a large skillet on medium high heat, pour in olive oil, heat up to hot then turn down heat to medium. (drop a little piece of cauliflower scrap in oil if it sizzle it’s ready).

• Do not crowd your cauliflower, place in skillet cook approx. 2-3 minutes on each side. Until golden brown.

• Remove and place on a baking sheet lined with foil and paper towel to drain oil.

• You can eat hot or cold. If preparing earlier then planning to serve right away. Let the cauli-steaks cool completely and cover with paper towel and plastic wrap and refrigerate. To reheat place in oven for a flashbake and to make crispy again. Using a baking sheet covered with foil spray with cooking spray bake for 15 minutes on preheated oven 450 degree.

• Enjoy!

Heidi's Sourdough Herb Rolls

Ingredients:

• 3 1/2 cup Flour

• 1 cup of warm Water

• 3 Tsp dry yeast (add to warm water and add the sugar) whisk well and let it get to bubbly stage this means its active.

• 3/4 cup active sourdough Starter ( you can buy live starter (online) or make your own, many recipes online, takes several days to do but once you have it you’ll have as long as you take care and feed your started)Mine was a gift from my neighbor Pam & we call her “Baby Sally”

• 1 Tbls Sugar

• 1 1/2 Tsp Sea salt

• 3 Tbls Dry Herbs, Herbs de Provence

• 1 Egg, egg wash

• Optional: Sesame seeds

Instructions:

• In a large mixing bowl mix all ingredients together with a spoon, let rest 15 minutes.

• Using dough hook knead for 5 minutes.

• In a medium size bowl (I use Stainless steel) lightly coat with olive oil, place dough inside and cover loosely with plastic wrap. DO NOT have oven heated. Place bowl in oven, let rise for 2 hours, remove from oven and fold dough a few times, keeping inside of the same bowl, cover and rise for 1 more hour best to rise another 2 hours.

• Prepare a flat baking sheet (no edges) with a piece of parchment paper that is cut to size of your baking stone. Place baking stone in oven.

• Remove your dough from oven. Turn on oven to 450 degrees, heat for 40 minutes

• While oven is heating up your baking stone, make your dough balls not over kneading, place on parchment paper covered baking sheet, inch or so apart. (try to finish within 10 min or less to let dough settle for final rise)

• Whisk egg together making egg wash and brush on top of your dough balls and sprinkle sesame seeds on top.

• Let dough rest while oven is heating.

• After 40 minutes carefully slide the parchment paper on hot baking stone.

• Bake 18 minutes then turn down oven to 375 degrees bake another 8 minutes.

• Take out the rolls by sliding back on your flat baking sheet and place on a cooling rack, sliding the baking sheet away. This is just to make it easier for transferring rolls.

• Wait if you can for 20 minutes and enjoy!

• The rolls are soft in the middle and crusty on the outside best served on the same day of baking. Store in a ziplock. The rolls soften on the outside the next day, so crust is softer but still delicious. I like toasting my roll.

  Yields: 8 Large Rolls

• Variety of ways to make rolls; Add fresh garlic pieces, jalapenos & cheddar cheese or just omit herbs to make plain rolls with different toppings; Sesame seeds, Poppy seeds, Coarse Sea salt, Everything but the Bagel seasoning blend from Trader Joes, Get creative and make and bake what your pallet is screaming for. Enjoy!

• Request from me

Take pictures and send to me with a short description of what type of roll you created and baked.

Thank you.

Two Bean Salad with Tarragon & Oregano

Thank you Ralph and Cynthia for sharing your “Two Bean Salad with Tarragon & Oregano,” and recipe with my husband Nick and I. Ralph and Cynthia hand delivered this delicious bean salad to us. It came in a mason jar packed full of herbs & zesty tasting bean salad. Still sheltering in place we all met at our gate with our masks and gloves on to receive this awesome gift. Great as a side dish or appetizer served in mini cups. Enjoy!

Yields: 4-6 servings

Ingredients:

• 3 green onions  

• 2 teaspoons granulated sugar  

• 3 garlic clove,  finely chopped

• 1 tablespoon dried oregano or 2 tablespoons fresh 

• 1 tablespoon dried tarragon or 2 tablespoons fresh

• 1 teaspoon sea salt 

• 1 1⁄4 teaspoons freshly ground pepper - I never measure out my pepper. I just grind my pepper grinder a few times and call it a day or to taste, I like more

• 1(15-ounce) can garbanzo beans, drained and rinsed

• 1(15-ounce) can red kidney beans,  drained and rinsed

• 1⁄3-1⁄2 cup extra-virgin olive oil - The recipe calls for ½ cup  I use 1/3 cup but add more as we eat the beans.

• 2-3 tablespoons red wine vinegar - This is also a preference thing as well. If you like red wine vinegar  then use 3 tablespoons.

Direction:

• Wash and finely chop the green onions and finely chop the garlic. If you're using fresh herbs, then wash and chop them up. Drain and rinse the garbanzo and kidney beans.

• Add in the garbanzo beans, kidney beans, olive oil, and vinegar.

• Combine the onions, sugar, garic, oregano, tarragon, salt and pepper in a large bowl an d mix to combine.

• Add in the garbanzo beans, kidney beans, olive oil, and vinegar.

• Toss to coat. Cover and refrigerate for at least an hour. The salad is best if it’s made a couple hours to even a day ahead as it allows the flavors to meld.

• This salad will keep well for at least a couple weeks. Sometimes I just add the dressing to a green salad leaving out the beans. When I do that I add more olive oil and/or vinegar and punch up the dressing with more seasonings to taste.

Heidi's Meringue Cookies

Our chickens are laying an abundance of fresh eggs. I have a bowl full of them on our counter perfect at room temperature, ready to use for my impeccable Meringue cookies. I like the traditional vanilla but you can switch up the taste by using mint, lemon or your favorite flavor extract. You can also pipe a basket and fill with fresh fruit a decadent dessert. These cookies are light and sweet always satisfying my sweet tooth. Enjoy!

Preheat Oven 220 degrees

Ingredients:

• 5 Egg Whites, room temperature

• 1 1/2 cup Sugar

• 1/2 teaspoon Cream of Tartar

• 1 teaspoon Vanilla extract

• A slice of Lemon

Direction:

Make sure mixing bowl and whisk attachment are clean. Then rub the sliced lemon lightly on the inside of the mixing bowl and whisk.

Pour in the egg whites mixing on medium high speed add the vanilla and cream of tartar.

When a soft peak starts to form add sugar one tablespoon at a time.

While mixer continuous to mix on medium high speed, Prep two baking sheets lining with parchment paper and get your pastry bag ready, using large star tip.

When egg whites look shiny and stiff (don’t over beat) Fill pastry bag and pipe 1.5 inch cookies 1 inch apart.

Place in oven for 1 hour quickly open oven alternate trays. Bake another 8 minutes then turn oven off. Do not open oven again.

Keep Meringue cookies in the oven until they cool and dry out completely this takes approximately another 1-1/2 hours.

Remove from oven let sit a bit longer transfer to an airtight container. Cookies keep crisp and fresh up to 2 weeks.

First image shiney stiff egg whites, piped and ready for the oven. Second image finished baking and ready to enjoy!

Heidi makes Linda Housel Lemon Meringue Pie

Thank you Linda for sharing your delicious lemon meringue pie recipe with me and now I get the privilege to share it with all of my foodie friends. Here are some of my helpful hints. Have lemons squeezed and zested, eggs separated, get all your ingredients out and ready to use. The process is time sensitive and being organized will make things easier to be successful. Let the pie cool at room temperature then place in the refrigerator to set pie filling completely before cutting. This lemon meringue pie is delicious, Enjoy!

Linda- “one thing I have found is if you have Meyers lemons you have to adjust the sugar because Meyers lemons come from China and are a cross between Mandarin oranges, therefore, a little less sugar .”

 Linda Housel  Lemon Meringue Pie (My Original)

Yields 1,  1, 9-inch pie

Ingredients

Filling:

4 egg yolks (save whites for meringue)

1 1/2 cups water

1 1/3 cups sugar

1/2 cup freshly squeezed lemon juice

1/3 cup flour

2 tablespoons butter

1 tablespoon lemon zest, grated

1/4 teaspoon salt

1 pre-baked pie crust (store-bought or homemade)

Meringue:

4 egg whites, room temperature

3 tablespoons sugar

1/8 teaspoon cream of tartar

Directions

Preheat oven to 375º F and arrange oven rack to the middle of oven.

Beat eggs yolks together in a medium bowl (save egg whites for meringue). Set the bowl aside.

In a medium saucepan over medium heat, combine water, sugar, flour and salt, and bring to a boil, stirring constantly.

Boil for 1 minute, then slowly add hot mixture to egg yolks while whisking continuously. (This tempers the yolks and keeps them from cooking once you put them back on the heat.)

Once you’ve added at least half of your hot mixture to the yolks, return mixture (and remaining yolks) to the stove, on low, continuing to whisk vigorously.

Cook for 1 more minute.

Remove from heat again and add butter, lemon juice and zest. Mix thoroughly and pour into (cooled) pie shell.

For meringue: beat egg whites and cream of tartar on high speed until soft peaks form.

Slowly add sugar and beat until stiff peaks form. 1-2 minutes.

Spread meringue onto pie filling while it’s still hot and make sure to spread it out to the outer edges of the crust to “seal” the topping.

Place in oven and bake for 10-12 minutes, or until top is golden brown.

Let cool completely before serving.

Heidi's Dried Candied Oranges

Sheltering in place has given me the opportunity to explore and utilize ingredients in my pantry and fridge to make many recipes. I had a gift of oranges given to us and I wanted to make something with them. I asked my son Tyler if he had any idea what I should make. Tyler said “why not dehydrate them”. What a great idea, so I did. This was a simple project that left our house smelling amazing. Enjoy making these tasty candied treats and sharing with friends and family.

Ingredients:

• 3-4 large oranges, wash and dried

• 3/4 cup Turbinado Sugar

• 1 teaspoon sea salt

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon ground ginger

• Additional dry ingredients may be needed

Directions:

Preheat oven 225 degrees

• In a small bowl mix all dry ingredients, set aside.

• Line two baking sheets with parchment paper.

• Cut oranges in thin slices, the thicker the longer to dehydrate.

• Juice the ends and extra pieces. Enjoy later!

• Pat each slice with paper towel and place on baking sheet. Put as many oranges slices on each tray, do not touch edges.

• Generously sprinkle with sugar mixture on both sides.

• Place trays in oven, I rotate every 1 1/2 hour x 2 total time can take 2 1/2 to 4 hours to dehydrate slices, depending on how thin or thick slices are.

• As slices cool the sugar will harden.

• Cool completely and place in a moisture free container or gift bags. Enjoy!

  Helpful Hint: I switch out the parchment paper 3/4 of the way through the process to remove extra moisture from orange slices.

Delicious and Simples experience at "The Butter House"

I found a new place for a great breakfast, brunch & lunch. I have visited the Butter House a few times now, just to make sure it was consistent with what they pumped out. Their quality and prompt services did impress me. They have a variety of choices to pick from so make sure you go hungry, I give The Butter House two thumbs up!
The Butter House is a friendly, brightly decorated place that serves hearty dishes. So far off the menu I have ordered their TBH Benedict, Spicy Jalapeño Burger, The Queen Marciana's Hand Rolled Lumpia, Fried Chicken and Waffles, I have had a taste from my honeys plate of the THB Breakfast Sandwich. Seriously, all of these dishes were perfectly prepared and delicious. To compliment anything you order and is a must try! The Butter House House makes a Lavender Simple Syrup, it's super yummy, just a tiny splash goes along way. Add to your water or bubbles (mimosa). I'm told that the Homemade Cinnamon Roll sales out fast and to come early to experience one. Make sure you bring a friend to share because it is as big as my face! Let the Butter House owner Benny & Susan Mosqueda know that Delicious & Simple sent you.  Happy Eating! 

For more information and menu go to their website HERE

The Butter House
1760 Fremont Blvd
Seaside, Ca 93955
831-394-2887

How to Prep and Steam Homemade Tamales and a few more Tips

Annually a group of us get together to make homemade tamales. We now call ourselves the Tamale Girls aka TG’s. We started this in 2018. Felicia our friend is the lead in this since she is well versed in how to make tamales, she has been making these with her family all her life. So I thought to share a few helpful hints that we all learned from Felicia with you.

Prepping and Steaming your Tamales:

• First thing get a deep enough pot with lid.

• Put a bowl or veggie colander upside down in the center of pot and surround the edges with foil.

• Fill bottom with water. Make sure to check periodically that the water hasn’t evaporated. Add more water to prevent this if needed.

• Stand your tamales upright putting the sealed end on the bottom, you can stack on top of eachother if you have an abundance tamales made.

• Cover the tamales with a damp 100% cotton cloth/towel.

• Turn stove top on to high heat. Place lid on top. Steam for one hour maybe longer if you have bigger tamales.

Assembling Tamales:

• Soak your corn husk in warm water minimum of 30 minutes. Using a paper towel dry off before adding Masa.

• Using a spoon or spatula Prep all the husk with masa. Smear a thin layer of masa leaving 1 -2 inch clean on top and bottom of corn husk but be sure to spread masa on the rest of the corn husk spreading to the side edges.

• When you have made a pile of your masa prepped corn husk it’s time to fill with your meat. You can use pork, chicken, beef even do a sweet version be creative with your tamales.

• Make your own masa or buy it already made from your favorite Mexican Market.

Here’s the recipe for the filling: (Recipe Food network)

Ingredients

• 2 1/2 pounds boneless pork shoulder, cut into 3-inch pieces

• Kosher salt

• 1 onion, quartered

• 4 sprigs fresh thyme or 2 teaspoons dried thyme

• 2 teaspoons dried oregano (preferably Mexican)

• 2 bay leaves

• 12 black peppercorns

• 2 teaspoons ground cumin

• 1/3 cup plus 1/2 teaspoon chili powder

• 1 clove garlic, minced

• 2 teaspoons all-purpose flour

• 2 teaspoons sugar

• 1 tablespoon vegetable oil

Put the pork in a deep saucepan and cover with cold water (about 6 cups). Add 2 teaspoons salt, the onion, thyme, oregano, bay leaves and peppercorns; cover and bring to a simmer over medium-high heat. Reduce the heat to maintain a gentle simmer and cook until the pork is tender, 1 hour, 30 minutes to 2 hours. Transfer the pork to a plate and shred. Strain and reserve the cooking liquid; keep warm.

Combine pork, with cumin, 1/3 chili powder, the garlic, flour, sugar, vegetable oil and 1 cup of the reserved cooking liquid in a large skillet. Bring to a simmer over medium heat; cook stirring occasionally, until most of the liquid is absorbed, about 25 minutes.

Your ready to fill your corn husk that have been prepared with the masa!

For full recipe go to Foodnetwork.com (Pork Tamales)

Heidi's Fig and Apple Chutney

Tis the season to be making some fig chutney. This is one of many ways to use your figs. This chutney lasts up to 2 months in the refrigerator. Pair with goat cheese and prosciutto on top of a sliced toasted baguette. Enjoy!

Ingredients:

• 1 cup red wine

• 4 cups fresh figs, top stem removed, roughly cut into pieces

• 2 medium size apples, peeled, cored, cut into small pieces

• 3 medium size oranges, juiced

• 1/2 cup brown sugar

• 2 tablespoons honey

• 1 sprig fresh rosemary

• pinch of sea salt

• Optional: pinch of cayenne pepper

Directions:

• In a small saucepan on medium heat bring the red wine to a boil then turn down heat to simmer, stirring occasionally. Cook until it reduces to half.

• In another medium size pot add the orange juice and apples, cook on medium heat for 10 minutes, stirring occasionally.

• Reserve rosemary. Add all ingredients to pot including the reduced wine. Reduce heat. Cook until figs are soft and break down, stir frequently so bottom doesn’t burn.

• When figs are soft and broken down add the sprig of rosemary for 3 minutes or leave in longer for a more intense flavor. Pull out rosemary and add later to dish as a garnish when serving.

• Store in airtight mason jar in the fridge up to 2 months. Enjoy!

GSR 2019 Tastes of Summer Celebration

What a wonderful treat to be invited to this delectable and fun food event hosted by Grand Sierra Resorts, featuring their chefs and wines from many different regions. In fact they were pouring one of the wines from our neck of the woods, Carmel Road Wines, Monterey Ca. My husband Nick and I were able to bring our foodie friends Dennis and Lynn. This was the first time Gsr presented at this scale a interactive culinary experience. They had tasting tables all around the ballroom with wine to compliment each dish. The food stations included; Asian Cold Noodle Salad paired with Carmel Road, Riesling, Monterey, Street Tacos-Al Pastor & Shrimp, wine: Matanzas Creek, Sauvignon Blanc, Sonoma, Surf n Turf Kebabs, wine: Freemark Abbey Cabernet Sauvignon, Napa, Pasta Action Station, wine: Alcance Chardonnay, Tenuta L’illuminata Dolcetto d’ Alba, Italy, Assorted Dessert Station, wine: Arrowood Late Harvest Riesling, Sonoma, Mixologist Station, Diplomatico Planas Extra Anejo Blanco & Diplomatico Mantuano Extra Anejo, Liquid Nitrogen Ice Cream, wine: Benvolio Prosecco, Italy. If that’s not enough two full bars were also set up. Chefs were on stage doing demos of some of the plates featured, you could see up close or watch on the large screens set up. It was very clear and impressive. We loved the experience and hope this is something GRS will do again!

Here’s just a few images of this fabulous venue.

Heidi's Pineapple Cake with Orange Zest Drizzle

It’s time to have a little pineapple action! So I decided to make a pineapple cake with a light orange zest drizzle to go on top. I used a pretty baking pan that was gifted to me and it turned out great. I think a side of berries and fresh whip cream would make this cake even more special. So here’s the recipe. Enjoy!

Ingredients:

• 1 1/4 cup granulated sugar

• 2 eggs, beaten

• 20 ounce can crushed Pineapple with juice or blend fresh, reserve some juice for glaze

• 2 1/4 cup Flour

• pinch of Salt

• 1 1/2 teaspoon Baking Soda

Direction:

• Pre-heat oven to 350 degrees

• Use baking pan square 9x13 or 12 inch round baking pan. Spray with non stick before adding batter

• Mix flour, salt and baking soda in a bowl and set aside.

• Beat eggs and sugar then add 1/2 of pineapple in and mix together.

• Slowly add the flour, also add rest of pineapple mixing all together.

• Pour batter in baking pan and place in oven, bake 25-30 minutes or until pick comes out clean.

• Cool slightly and then turn over on a wire rack.

• Cool completely, then drizzle glaze and grate fresh orange zest on top. Let glaze harden.

• Place on your cake serving stand.

• Cut and Serve. You can add fresh berries and whip cream to elevate your cake dish. Enjoy!

Ingredients for Glaze:

• 1 1-2 cup Powdered sugar

• 2 Tablespoons Pineapple juice, add more if needed

• Orange to grate Zest

• Mix together powdered sugar and juice until smooth but still thick (not to runny) drizzle on your completely cooled cake add zest orange before glaze hardens. Let set, place on serving stand and serve.

Creamy Caramels

My good friend Kathy B shared her creamy caramel recipe with me and I finally had the opportunity to make it. I was a little concerned if it would turn out because  I didn't have the dark corn syrup in my pantry and so I used what I had the light corn syrup. Yippee!  it turned out fabulous!

Ingredients:

• 1 tsp. plus 1 cup butter, divided
• 1 cup sugar
• 1 cup dark corn syrup, (I used light corn syrup)
• 1 can (14oz) sweetened condensed milk
• 1 tsp.vanilla extract

Direction:

• Line an 8 inch pan then grease with the 1 tsp. butter, set aside
• Combine sugar, corn syrup and 1 cup of butter in a medium saucepan. Bring to a boil over medium heat, stirring constantly. Boil slowly for 4 minutes without stirring. Remove from heat; stir in milk
• Reduce heat to medium low and cook until candy thermometer reads 238 degrees (soft ball stage), stirring constantly
• Remove from heat then stir in vanilla
• Pour into prepared pan
• Cool, I like to wear my kitchen (rubber) gloves it makes it easier to work with the caramel
• Remove from pan, cut 1- 1 1/2 inch pieces, wrap in wax or parchment paper pre cut 4"x5" and then twist ends.
• Makes 3 1/2 dozen pieces 

Heidi's Chocolate Pudding

Who doesn't love chocolate pudding! You'll never buy another box pudding after you see how easy it is to make. This recipe is so creamy and chocolaty. Satisfying enough to serve the the way it is or top it with fresh whip cream, fruit or make into a s'more style. Try an adult chocolate pudding by adding some baileys or kahlua into the recipe. Enjoy!

Ingredients:

• 1/3 cup unsweetened cocoa powder
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 teaspoon sea salt
• 2 1/4 cup milk, whole or 2%
• 1 1/2 teaspoon vanilla extract
• 2 tablespoon butter, room temperature
• optional: 1/4 cup of kahlua or bailey (When using alcohol only use 2 cups of milk)

Direction:

• In a medium saucepan add all dry ingredients
• Add Milk and vanilla and cook on medium high heat, stirring with a whisk continuously until bubbly stage
• Remove from heat add the butter stir until completely melted 
• Pour pudding in serving dishes

Makes 4 servings

S'More Chocolate Pudding:

• Top with desired amount of marshmallow creme (Kraft Jet-Puffed Brand)
• Using a kitchen torch fire and brown the top
• Crush up some graham crackers and sprinkle on top