Pears Anyway

My homemade pear desert with a dollop of whipped cream. (Photo by Charlotte Ekker Wiggins)

Pears Anyway

For the past 11 years, a Stark Brother’s semi-dwarf Bartlett pear tree has provided me with fresh pears every fall. Actually that’s how long it took for the fruit tree to grow into the limestone hillside. Paper wasps living in nearby birdhouses did the rest by pollinating the tree so I get pears.

Pears are picked green and allowed to ripen inside with other fruit. (Photo by Charlotte Ekker Wiggins)

Unlike the ones you find at the store, these Bartlett pears may have a bad spot so they don’t look perfect or are necessarily ripe when I find the spot.

So after washing them, I cut those spots off, cut up the remaining Bartlett pears into a microwave bowl and microwave them on high for 1-2 minutes.

One option is to dust them with cinnamon before cooking.

Another option is to drizzle fresh honey on them after they were cooked.

And there’s always the topped with whipped cream option when ready to eat.

This is not only a very easy and quick desert to make but this way you are not wasting the fruit. Also works with apples.

Charlotte

Tomato Basil Salad

Fresh tomato basil salad with mozzarella tossed with oil and vinegar. (Photo by Charlotte Ekker Wiggins)

Tomato Basil Salad

There are versatile recipes and then there are recipes like mango salsa and tomato basil salad, recipes than can be used in a variety of ways. What I like about Tomato Basil Salad is that I can make it from ingredients I grow.

And if you happen to be out of mozzarella cheese, make it without the cheese, it will still work well as a salsa or side dish.

You will need:

• Tomatoes, especially ones you are growing so they are fresh. I use whatever is ripe.

• Onions – A regular onion or shallot will work.

• Mozzarella cut into pieces.

• Basil leaves – Use as much or little as you like. Make sure you have fresh basil!

• Olive oil – Extra virgin works best for salads.

• Balsamic Vinegar.

• Salt & pepper – Season to taste.

Most ingredients fresh from my garden, amounts added to taste. (Photo by Charlotte Ekker Wiggins)

How to make:

1. Cut the tomatoes into small pieces. I removed the center seeds.

2. Add the tomatoes, onions, mozzarella pieces and half the basil to a large serving bowl.

1. Whisk the olive oil, balsamic vinegar, salt, and pepper in a separate small bowl.

2. Pour the dressing over the salad in the serving bowl. Toss everything well to coat in the dressing.

3. Sprinkle the remaining basil over the salad and serve.

How to serve:

1. As a side dish to any protein.

2. As a salsa on salmon or chicken.

3. As is!

Charlotte

Twelve Yolk Pound Cake

Twelve Yolk Pound Cake is great for a drizzle of local honey. (Photo by Charlotte Ekker Wiggins)

Twelve Yolk Pound Cake

Twelve Yolk Pound Cake is one of those recipes everyone should have in their recipe collection. Not only is it versatile and delicious, it uses up those leftover egg yolks and freezes quite nicely. Not overly sweet, you can add all sorts of favorite flavors from ice cream to homemade raw honey. Better yet, make one as a gift and add to a set of honeybee kitchen towels.

I usually make Twelve Yolk Pound Cake after making an angel food cake. You can use the tube pan for both. This way you also use up both the egg whites for the angel food cake and the yolks for the pound cake.

You will need:

• 12 large egg yolks room temperature

• 3 cups all purpose flour

• 2 and ½ teaspoon baking powder

• ½ teaspoon salt

• 2 cups granulated sugar

• 1 teaspoon vanilla

• 1 teaspoon lemon extract

• 1 cup cold water

To make:

• Prepare a 10-inch tube or bundt pan with non-stick spray.

• Preheat oven to 350 degrees F.

• Sift flour, baking power and salt together.

• In a mixing bowl, beat egg yolks until very fluffy and thick.

• Gradually beat in sugar and beat 2 minutes on high speed, stopping to scrape the bowl.

• Reduce speed to low and add vanilla, lemon, and cold water.

• Gradually, but quickly add sifted flour mixture while beating on low, scrape bowl.

• Beat only long enough to blend, about 2 minutes.

• Pour batter into prepared pan.

Pour batter evenly in pan; batter will be thick. (Photo by Charlotte Ekker Wiggins)

Bake 50 to 60 minutes or until golden brown or when pick inserted in thickest portion of the cake comes out clean or with dry crumbs.

Cool cake for 15 minutes on wire rack before removing from the pan. Loosen sides of cake from pan with a spatula, then remove from pan. Cool completely.

The cooked twelve yolk pound cake will have a crust on the top. (Photo by Charlotte Ekker Wiggins)

I cut 16 pieces out of mine, save one to test and freeze the rest. To freeze, place the pieces on a cooling rack in the freezer. Once frozen, I store in a freezer bag. This way I can remove individual pieces as needed.

To use, I microwave for 15 seconds or allow to thaw to room temperature.

Delicious with a hot cup of tea, covered in fresh fruit or local fresh honey, or just as it is.

Charlotte

Pizza Open Sandwich

This open sandwich starts with cheese, then you add your favorite toppings. Photo by Charlotte Ekker Wiggins)

Pizza Open Sandwich

I didn’t realize how exciting some people might get over this until I made one for a recent visitor. As we all settle into doing so much more at home, this is an easy way to get a pizza vibe without all of the calories.

You will need:

Your favorite cheese (this is sharp cheddar; Monterey Jack is also a good choice)

Your favorite multi-grain bread; pick something with substance to hold everything.

Tomatoes

Optional: mushrooms, onions, green peppers, olives, meats, butter

To make:

Toast your bread.

Spread butter on toast (optional) then top with slices of cheese. Make them the same size so they all melt at the same time.

Add your favorite toppings. I tend to favor vegetarian pizzas so the more vegetables the better.

Toast again until cheese melts.

To serve:

Cut in half or quarters.

Enjoy!

Charlotte

Zoodles

Zoodles with diced fresh tomatoes and turkey meat balls, so good! (Photo by Charlotte Ekker Wiggins)

Zoodles

When we lived in southern Illinois, our farming neighbors would bring my mother their extra zucchini. And for a good reason. My mother made THE best zucchini bread with walnuts. But soon the zucchini bread’s charm would run out and we would freeze the extras to enjoy later during a cold winter weekend.

So what to do with that extra zucchini in the meantime?

Zucchini is actually a versatile fruit that can be used in a variety of ways. (Photo by Charlotte Ekker Wiggins)

We may think of zucchini as a vegetable but on the vine where it grows it’s actually a fruit. It belongs to the same plant family as cucumbers and gourds. It is better categorized as a type of summer squash. It's also totally edible; the skin, seeds, and flesh are all full of phytonutrients. In terms of color, it can range from a dark, emerald green to a yellowish hue.

If you haven’t tried a zucchini, it has a mild flavor. What’s better yet is that it takes on the flavors of what are added. Sautee in olive oil with a little garlic and you’ll taste the garlic. Purée it and add it to muffins, and it becomes a sweet addition to the batter. The summer squash adds to a dish and never overpowers the other flavors. That's why it's such an easy and nutritious addition to so many foods.

One of my favorite ways to enjoy zuchini is to make zoodles, or zucchini noodles. Why yes, I was immediately attracted to this zucchini version because of the name, I mean who doesn’t get a smile just saying zoodles?

Now there all all sorts of little kitchen gadgets you can get to make a variety of zucchini noodles to substitute for the various pasta noodles.

I just used what I had in my kitchen to get a plate of zoodles to taste test.

This plate of zoodles must have taken maybe 5 minutes to make. (Photo by Charlotte Ekker Wiggins)

Depending on how much work you want to do for your meal, you can serve zoodles as is. I enjoyed the zoodles with fresh diced tomatoes and pre-made turkey meat balls.

Baked Zoodles

If you want your zoodles cooked, here’s how to bake them.

Once shredded, spread them out on a baking sheet.

Sprinkle with salt.

Bake at 350F for about 15 minutes to get them al dente as you would pasta.

Stir Fried Zoodles

I also tried zoodles stir fried in olive oil. Don’t recommend it or the zoodles will get mushy.

Before stir frying, place the zoodles in a colander sprinkled with salt and let sit for half an hour.

Wash the zoodles and press with a kitchen towel or paper towel to remove moisture.

Then you can add to a pan with oil, mixing for 3-4 minutes while stirring all of the time.

Since this is a dish for summer consumption, I will probably stick with the basic, uncooked zoodles. Nice to have a quick dish I can throw together with garden produce and not just have garden dreams about it!

Charlotte

Baked Chicken Paprika Garlic

Don’t toss the cooked celery and onions, they make a delicious side dish. (Photo by Charlotte ekker wiggins)

Baked Chicken Paprika Garlic Recipe

Several things before I share this recipe:

1. I am in no way a fancy or accomplished cook. I share my recipes and culinary adventures to encourage the rest of you to get back in the kitchen and make your own food. Not only is it healthier because you know where it came from, but you can make simple delicious recipes and freeze extra for later consumption. And it will give you a nice feeling of accomplishment!

2. If you start looking at cost, you will see that cooking your own meals is less expensive than buying prepared food. Kids will enjoy “playing” with food by helping you cook and you can have fun experimenting together. And

3. My Hungarian father believed any dish was better with paprika, lots and lots of paprika.

4. This dish is even better the second or third day after the paprika and garlic have had a chance to marinate.

5. Don’t toss the cooked celery, onions and garlic, they make a delicious side dish!

6. Start with this basic recipe, then add the seasoning you want to try.

Trying out Penzey’s Baked Spanish-Style Paprika on this baked chicken, (Photo by Charlotte Ekker Wiggins)

Bake the chicken and vegetables covered in a 325F oven for 45 minutes to 1 hr.

Paprika Garlic Baked Chicken coming out of the oven. (Photo by Charlotte Ekker Wiggins)

Baked Chicken Paprika Garlic Recipe

This is for 6 chicken thighs. You can use any other favorite chicken and turkey parts. I like thighs because they are built in portion control, about 3 ounces per thigh without the bone.

You Will Need:

6 chicken thighs

1 large minced onion

6 cut up celery stalks (minimum)

4 teaspoons chicken bouillon

2 teaspoons garlic powder (or one fresh minced garlic)

Paprika sprinkled on both front and back of chicken thighs.

Salt to taste.

To Make:

Remove chicken skin and any attached fat.

Place paprika-dusted thighs in dish. Add onions, garlic powder or fresh garlic, cut up celery and chicken bouillon.

Fill half way with water. Gently mix. Cover with aluminum foil or lid.

Bake at 325F for an hour or until the chicken falls off the bone.

Allow to rest for 10-15 minutes before serving.

Deboned thigh in 1-inch of juice ready for freezing. (Photo by Charlotte Ekker Wiggins)

I debone before freezing. I also include about an inch of the juice in the bottom of the container for when it is reheated. The juice helps keep the baked chicken moist.

If you are just starting to cook, pick up a good basic cookbook like the 2007 American Encyclopedia of American Cooking. Learn the basics, then have fun in your kitchen!

Charlotte

Easy Tuna Salad

Ready to enjoy this tuna salad on my sunny deck. (Photo by Charlotte Ekker Wiggins)

Easy Tuna Salad

When we were growing up quite poor in southern Illinois, this was one of my mother’s “go to” recipes. With a few tweaks, she could go from feeding 2 to feeding 8 without missing a beat. Whenever I see a 2 oz. can of tuna I remember my mother pulling out the Charlie Chip potato chips and eyeing the loaf of bread, just in case.

If she needed to stretch the tuna salad, she would make sandwiches and add potato chips on one side of the bread.

Easy Tuna Salad Recipe

You will need:

2 oz. can of tuna packed in water

Lettuce of choice and garden greens

Finely chopped onions, either red or white

Mayonnaise or light Ranch dressing

Optional:

Fresh blueberries

Fresh strawberries

Letting this sit for a couple of hours to let the onions marinate makes it tastier. (Photo by Charlotte Ekker Wiggins)

To make:

Drain water out of tuna; give tuna water to a cat for a treat.

Fluff tuna in a bowl. Add torn head of green lettuce.

Toss with mayonnaise or ranch dressing. Start with a couple of tablespoons, then add more to taste.

Add minced onions; toss again. I like to let this sit in the refrigerator for a couple of hours to let the onions marinate.

Right before serving and eating, sprinkle bluebirds or sliced strawberries on top.

To easily extend this dish, you can also add more lettuce.

If you are just starting your culinary adventure, or are looking for a good Mother’s Day gift because Mom is, get her something where she can write down her favorite recipes and write her own cookbook. You can buy this one or make one from a nice loose leaf binder.

It’s hard to beat the good basic favorite recipes!

Charlotte