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Funny how quick the summer months seem to pass us by.  Why is it that the warm breeze, and sunny months  always fade so quickly?  I never notice when the other seasons come to an end, but summer always seems too short.

Theres an ad I recently looked at from a local pizza chain : ” Pizza has never been more in Season!  School, Football and Family! “  Yep…..that said it all.  Once school starts, and football begins we know fall is on the way. It marks the end of summer and the beginning of fall for families all across the nation.   Of course, those of you on the east coast still mark Labor day  as the end of the summer  so we  technically  have a couple weeks left, but for those of us here in the SW……once school starts it feels like summer has died, and we in NM prepare for the colder nights ahead.

I hope all of you out there have had a lovely summer.  Enjoy these last lingering weeks and make sure and check out this easy  recipe for  some yummy PIZZA Sticks that both you and your kids  will surely enjoy!

PS:   My Ebook will soon be available for purchase so keep an eye out for some yummy  new recipes.

Try my recipe for homemade pizza dough when you have time and taste the difference of making dough by scratch!

They are easy for young ones to make on their own using  pre made refrigerated bread sticks!

Pizza Sticks

Ingredients:

• 1 (11 ounce )package of refrigerated bread sticks

• 1 package of presliced pepperoni

• 2 cups shredded mozzarella cheese

• 1 tablespoon parmesan cheese

• 1 tablespoon Italian seasoning

• 1 teaspoon garlic powder

• 1 jar of marinara sauce any brand for dipping

Heat oven to 350 degrees.

Roll out bread sticks on an ungreased cookie sheet. Lay pepperoni slices on the end and sprinkle with some mozzarella cheese.

Fold over bread stick and twist.

Mix together parmesan, Italian seasoning, and garlic powder and sprinkle over top of twisted bread stick.

Add more mozzarella if desired and bake for 5 to 8 minutes or until golden brown.

Dip in warmed pizza sauce to eat.

Mark your Calendars!

More Kids cooking classes starting  September 2009!

I am excited to announce that we will be holding another session of  Kids Cooking classes this Fall !   Join us for Cultural recipes from around the world once again, but with a new twist!  Lots of great new recipes will be included so if you came last time, no worries, come again and try some recipes.   Sure to impress your friends and familiy !  We will be adding some fabulous desserts, and tasty pastries!  May even have my dear friend Jeff give us some pointers on pastry making.

I  hope you will join us so please tell your friends and spread the word and have a blast with us in the Kitchen!!

Register  now online at UNM Continuing Education under - Under  Youth classes ,  Course # 17414 at    http://dce.unm.edu/youth-programs.htm

Look forward to seeing you there!

• Classes will be held on Saturdays from 3 to 5pm
• One 4 week session / dates are September 26,  October 3, 10, 17th. 

I want to thank Jeff Rubin for so graciously allowing us to rent his space.  Remember to stop by Savory fare 7400 Montgomery Blvd NE,  and bring home something for dinner or join them for lunch or dinner.  A great place for meals, catering and delicious desserts!

Feel free to Contact me with any questions or comments  @ info@cookwithmisslane.com

Be sure and sign up for my newsletter for more updates and information on upcoming events!!

Healthy Snacks: Quesadillas

Quesadillas  a tasty, healthy kids’ snack.

More Healthy Snacks for Kids

No one can quite agree on a definitive definition of a quesadilla, but the elements most descriptions have in common is it’s a tortilla stuffed with cooked meat and cheese, then cooked until the cheese melts and the outside of the tortilla is crisp and toasty!

Such simple ingredients, but they add up to something simply delicious kids will be happy to make and eat!

Quesadillas are usually made with flour tortillas which come in 8″ or 12″ sizes.  Some folks enjoy corn tortillas but then you are making soft tacos.

Depending on how many little mouths you have to feed, this snack can be as easy as tossing some cheese and pre-cooked chicken and veggie mixture between two tortillas and heating it in a skillet.

Slice it like a pizza and the kids have a utensils-free food to enjoy. If you have more than a couple kids to feed, double up on everything and put the quesadillas on a baking sheet in the oven at 350 degrees F (175 degrees C.) until the cheese is melted.

Quesadillas

There are two camps…for making quesadillas, or cheese crisps like the folks in Arizona call them.

1.    The fold over camp.  Those who prefer to put their cheese and fillings on one side of the tortilla and fold over the other half so that the tortilla is baked or grilled in a half moon shape.

2.    The stacking camp.

The concept is the same except that with this style you put your fixings on one tortilla and then place another tortilla on top so you have 2 tortillas that are grilled on each side and the gooey cheese in the middle helps them stick together. These are best for slicing into pizza slices and serving in wedges with a nice side of salsa, sour cream and guacamole!

You choose what works best for you!

MIXIN’ suggestions for delicious quesadillas!

1.    Cheese glorious Cheese!  Experiment! Any kind of cheese will do…..something that will melt and stick together…..cheddar, mozzarella, pepper jack.

2.    Veggies choose one or all!

• Sliced or chopped tomatoes

• Green ,red or yellow peppers

• Green chile for those who like a spicy snack!

• Diced onions fresh or grilled

Refried Beans or Black beans

3.    Turkey

4.    Ham

5.    Diced cooked chicken

6.    Sliced beef or fajita steak

Toppings and dipping sauces:

1.    Homemade Salsa (recipe  see other blog)

2.    Sour cream

3.    BBQ sauce

4.    Guacamole

Quesadillas are an easy and healthy snack and the best part is you can make them any way you choose!

Spring Cooking classes are under way and I am so excited about what we are going to be creating over the next 6 weeks!  Its a multicultural cooking class and I have a vibrant group of students who are excited to be in the kitchen.

Last week we made a wonderful Middle Eastern Mezza spread!  Yummy Hummus, homemade pita chips and a savory Greek cucumber salad. 

I am going to include the recipes here for those of you who would like to try out these simple yet tasty recipes.  I think you will agree…………its hmm, hmmm Good !  Make a splash with your friends and family and check out these cultural recipes that will make your mouth spin!   Enjoy the flavors of the Middle East and Greece, until next time when we visit the Orient and some Asian Flavors next week!

Middle Eastern Hummus

• 15 oz can of chickpeas
• 3-4 tbsp of tahini
• 2 small lemons or 1 large lemon juiced
• 3 garlic cloves ( roasted garlic works really well)
• 1 tsp of coarse salt
• 2 Tbsp of Olive Oil
• Pinch of paprika

Peel and chop the garlic and squeeze the juice from the lemons into a bowl. Careful there are no seeds when you squeeze the lemons. Remove seeds with a spoon if they get into your bowl. Drain the chickpeas, saving the juice from the can for later.

Put all the ingredients except the paprika into a blender and blend until smooth.

Add a little water from the can if  its too thick.

Pour into a shallow dish and sprinkle with paprika and a dash of olive oil.

Serve dip with pita wedges or home made pita chips!

Home Made Pita chips

Preheat oven to 350,  cover a baking sheet with aluminum foil and spray with canola cooking spray.

Ingredients:

• 4 pita bread rounds (split in half)
• 4 tbsp of melted butter
• 2 cloves of crushed garlic ( or 2 tsp of garlic powder)
• Salt and pepper and dash or oregano

Cut each pita in half and then into 3 wedges per side.

Melt butter in a glass bowl in the microwave for 20 seconds.

Add, garlic and spices to the melted butter and mix.

Place pita wedges cut side up on a lightly sprayed baking tray covered in foil.  Brush with butter and garlic mixture.

Bake in preheated over on 350 for about 12  minutes until golden and crisp.

To make cheese chips……..add 4 Tbs. of grated parmesan cheese  mixed with 2 tbsp of chopped fresh basil to the top of these chips before baking……..great snacks for after school! Save extras in a sealed plastic bag for later!!

Fresh  Greek Salad with Cucumber

• 1 medium cucumber
• 1 med. Red onion, Thinly sliced
• 1-2 c. grape tomatoes
• 1 red pepper, diced
• 1 c. pitted kalamata olives
• ½ c. shredded basil
• ½ lb. crumbled feta
• 1/4 c.extra virgin olive oil
•  ½ tsp. Ground pepper
• 1/4 tsp coarse salt

Directions

• 1. Mix the first 5 ingredients in medium bowl and top with the feta, olive oil and fresh pepper and toss together in a bowl.
• 2. Take a break and buy yourself pitted black olives. Extra virgin olive oil is a must – use a good quality one and the flavor will be amazing. Once you blend the ingredients let the salad stand for a few minutes in the refrigerator so the flavors mingle. Yummers!

I found this recipe  for a light carrot cake on allrecipes and wanted to pass it on. It is quite a bit healthier than the traditional version and still tastes delicious! I made some adjustments and it is awesome .

So its a brand New Year. A time when many of us look at ourselves and consider making some resolutions to start the year out right .  Many of us  begin the year determined to make changes to our diet and exercise routine in a desire to shed unwanted pounds that we have gained over the holidays.  Healthy eating is an important part of the process, and making even small changes to our diet can make all the difference in getting results!  I’m no scientist, but we have all read about the benefits of eating healthy natural foods and adding more fruits and vegetables to our diets and cutting back on fats and sugar.

Sometimes just a few changes like portion control and substituting different types of foods to our diet can result in lots of healthy benefits including weight loss, and lower blood pressure.

So…….. on that note, I have printed down a list of 7 easy changes you can make to your diet this year and added a couple of healthy recipes for you and your     kiddos to enjoy!   Happy 2009.

Reprinted from: Allrecipes.com

Replacing high-calorie items with lower-fat and lower-sugar versions is a good place to start.

1. Think baked tortilla and potato chips instead of fried ones

2. Use low-fat or nonfat sour cream, mayonnaise, cheese, cream cheese and salad dressing instead of full-fat versions

3. Substitute evaporated skim milk or fat free half and half in place of cream (for everything except whipping)

4. To thicken soups, gravies, and sauces, use puréed vegetables, mashed potatoes, or a slurry of cornstarch and cold water instead of cream or roux.

5. Its a painless sacrifice to use leaner cuts of meat too: skinless chicken breast, pork loin, ground turkey breast and beef round and flank steak are all good choices.

6. Start turning to non-meat sources for some of your protein needs, too: beans come in all kinds of interesting varieties, as do tofu and soy-based meat substitutes.

7. Try whole grains in place of refined ones more often. You just may find that you prefer the taste of whole wheat bread, brown rice, bulgur, barley and quinoa instead of white bread and white rice.

Changing our eating habits takes some effort, but it is definitely possible to make great strides in weight management by simply making some changes in our eating habits and substituting  some ingredients in your recipes like the ones mentioned above~!

Apple Broccoli Salad:Easy to make and yummy to eat!

Makes  2 servings:

• 2 Cups chopped broccoli

• 1 large organic  apple chopped

• ½ cup plain low fat or vanilla yogurt

• ¼ cup raisins or dry cranberries

• ¼  cup chopped walnuts (optional)

• 1 tbsp chopped red onion

Directions:

In a medium bowl combine all ingredients and refrigerate until  ready to serve.

Honey Mustard Chicken

This is another easy, healthy and tasty recipe that I enjoyed as a kid.  I think your kids will enjoy it too!

INGREDIENTS:

• 6 boneless, skinless chicken breast halves
• salt and pepper to taste

• 1/2 C honey

• 1/2 C prepared yellow mustard

• 1 tsp basil

• 1 tsp paprika

• 1/2 tsp parsley

DIRECTIONS:

Preheat oven to 350.  Sprinkle salt and pepper to taste over chicken breasts.  Lightly spray a glass baking dish 9×13 with cooking spray. Place chicken breasts in pan.

In a small bowl combine the honey, mustard, basil, paprika and parsley.  Mix well. Pour half of the glaze over the chicken and brush to cover.  Bake for 30 minutes uncovered.

Remove from oven, turn the chicken and coat the chicken with the remaining honey/ mustard mixture and let cook another 10-15 minutes, or until it is no longer pink in the middle.

Crunchy Orange-Almond Salad

Okay…….so this one isn’t totally low cal, but it is healthy and delicious !

Its easy to make and the kids can do this with a little help from mom or dad for sure!

Remember: You can add diced cooked chicken breast if you desire to make this salad into a great meal!

Makes 8 servings:

Ingredients:

• 2 tablespoons brown sugar
• 1/2 cup sliced almonds
• 4 cups torn iceberg lettuce
• 4 cups torn romaine
• 1 (11 ounce) can mandarin oranges, drained
• 1/2 cup diced celery
• 2 green onions, sliced
• 1 3oz bag of ramen noodles crushed or 1/2  cup of chow mein noodles for garnish
• Optional (2 Cups of diced cooked chicken breast )

DRESSING:

• 1/4 cup canola oil
• 2 tablespoons sugar
• 2 tablespoons cider vinegar
• 2 teaspoons minced fresh parsley
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

DIRECTIONS

1. In a small skillet over medium-low heat, cook sugar, without stirring for 12 minutes or until melted. Add almonds; stir quickly to coat. Remove from the heat; pour onto waxed paper to cool.
2. In a large serving bowl, combine the two lettuces, oranges, celery, onions and almonds. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle a small amount over salad; toss gently to coat. Top with cooked diced chicken if you desire  and if you aren’t watching your calories, go ahead and sprinkle some chow mein noodles over the top and serve.

Greetings all my friends!

Another year gone by and again its time to celebrate the Season of Giving.  How thankful I am that I have been blessed with so many wonderful opportunities to share with others. Just as we finish up our Thanksgiving turkey and all the left overs…….its time for another celebration feast to begin! If only I could just eat my way through the Holidays without feeling so guilty for all the pumpkin spice cake, and toasted apricot and almond baked brie that I plan to consume !

So this week I decided it would be a great time to put up a couple of my favorite Holiday recipes.  There are so many fun holiday recipes we could go for days and days cooking fantastic stuff.  I am eating up recipe blogs and magazines right now looking for new spins on old recipes. There ares so many wonderful cookies and cakes to bake, yum!  Incredible side dishes and appetizers, and of course delicious holiday Cheer!   , but seeing as I don’t have that much time and energy I will just put up  some of the best for you to check out at your leisure.

Being from Jewish heritage I do have a few traditional Holiday recipes up my sleeve.  I must admit my mother is actually a very good cook.  Although she isn’t as quick as she used to be, she still does a great job during the holidays.  Mom does a mean potato latke and delicious meat blintzes from scratch.  Heres one of our family recipes.

TRADITIONAL (LATKES)  POTATO PANCAKES

Serves 4 to 6

• 4 large russet potatoes, peeled
• 1 small white onion, finely grated
• 2 large eggs, lightly beaten
• 3-4 tablespoons matzo meal
• 1 tablespoon coarse salt
• Freshly ground pepper
• Vegetable oil, for frying
• Serve with applesauce and/ or sour-cream or creme fraiche

Traditionally matzo meal is what makes a potato latke taste different from a regular potato pancake.  You can usually find it in the specialty area of your grocery store, otherwise you can substitute flour.   We always used a hand grater as kids to grate the potatoes, but many folks prefer to use a food processor with the shredder attachement which works fine and is quick and simple.

DIRECTIONS :  

1. Have the kids carefully peel and grate the potatoes on a hand grater into a large bowl of cold water.  Watching fingers so that they don’t get to close .
2. Allow the potatoes sit in the water for about 10 minutes to allow the starch to separate to the bottom.  
3. Meanwhile finely grate onion and set aside.
4. Drain the potatoes in a cloth lined collander  and reserve the liquid. Drain off the water and leave the starch in the bowl.  (This is the thick, milky white substance that settles to the bottom of the dish that  is a natural glue.) 
5. Put potatoes back into the starch bowl and mix.
6. In a seperate bowl, mix onions, salt, and pepper. Add eggs and whisk . Add matzo meal and stir.
7. Pour wet mixture over the potatoes and combine until potatoes are evenly coated.
8. Parents:  Heat oil in a frying pan about 1/2 inch deep on medium heat,  (carefully test pan by dropping a small bit of batter into the pan, it should sizzle upon contact. )
9. Carefully drop about a 1/3 cup  of batter  into the hot pan.  I use a  measuring cup with a handle to scoop out the mixture . Make sure that you have room between the pancakes in the pan so they can cook evenly.
10. Lightly pat  the pancake in the pan and let them fry about 6 minutes per side.  Flip  with a slotted spatula , and cook until both sides brown and crispy.
11. Line a tray with paper towels to allow pancakes to drain and cover with foil and keep warm in oven at 200f.
12.  Serve immediately……with organic applesauce and sourcream.  

This is a very easy recipe that looks beautiful on the table and tastes great !  

  Baked Brie with apricot jam and toasted almonds

Ingredients: Serves 10-12 people 

1 sheet frozen puff pastry, thawed

1 (8 ounce) round Brie cheese

1/3 cup apricot or raspberry preserves

1/4 cup sliced almonds toasted

1 egg  and 1 tsp water (for egg wash)

DIRECTIONS:

 Freeze the brie for an hour prior to starting the process.  Preheat oven to 400 degrees

1. Line a baking sheet with aluminum foil and lightly spray with cooking spray.
2. Carefully roll out a piece of thawed pastry dough and set on the prepared baking sheet.
3. Remove the brie from the freezer and cut in half vertically so you have two  disc shapes.
4. Set one half onto the pastry dough skin side down and spread the apricot preserves on top the brie.
5. Top the preserves with the toasted almonds . ( If you have raw almonds toast them in a pan on the stove top for a few minutes on low heat, and turn continually with a spatula until crisp.)
6. Carefully set the other disc on top of the open brie so the skin side faces up.
7. Wrap the  dough around the brie tucking the loose ends around the cheese and closing it up on top.
8. Carefully turn the brie over so the smooth side is facing up
9. To decorate cut out leaf shapes with extra dough and lay on top of the puffed pastry.
10. Beat egg  and water in a small bowl and carefully brush on to the top of the puffed pastry.
11. Bake in the oven 20-25 minutes until brown and puffy.

Remove from oven and serve on a decorated platter with an assortment of crackers or thin cut baguettes.

 

 

 

 

 

I really like the fresh flavor of calabacitas and cilantro………….mixed with sourcream and homemade salsa!  This is a flavor I could eat everyday.  Try it and see what you think?  

Quesadilla con Calabacitas

2 tablespoons olive oil

1 small onion, chopped
1teaspoons ground cumin
3 large zucchini (about 1 1/4 pounds), trimmed, grated
3 large garlic cloves, minced

1 cup of corn,
3 tablespoons minced seeded jalapeños
4  11-inch flour tortillas
12 ounces grated Monterey Jack cheese or cheddar cheese, grated (about 4 cups)

Heat 1  tablespoon of oil in heavy large skillet over medium heat. Add onion and cumin and sauté until tender, about 9 minutes. Add zucchini and garlic to skillet. Sauté until mixture is dry and zucchini is tender, about 14 minutes add corn, and season with salt. Add, jalapeños or chopped green chile and cook 3 minutes. Transfer to bowl; cool.

Place 1 tortilla in heated pan with ½ table spoon of oil . Sprinkle 1/4 of cheese over top evenly. Sprinkle 1/2 zucchini mixture over cheese. Sprinkle more cheese over. Top with tortilla and press firmly to compact quesadilla. 

Cover and cook until bottom is golden brown, about 4 minutes , flip over and cook until other side is golden brown as well. . Using spatula, slide quesadilla onto plate. Add remaining  oil to skillet. Repeat with remaining ingredients.  Transfer to platter. Let stand 5 minutes.. Cut into wedges and serve with cilantro sour cream or homemade salsa. Makes 2 large quesadillas serves 4-6 pp.

Cilantro Sour cream:

Mix chopped cilantro into sourcream and stir for a flavorful topping

Quick  Homemade Salsa:

INGREDIENTS:

• 1 large can of 28 oz chopped , diced or whole tomatoes

• 1/ 2 of an onion chopped

• 2 cloves of garlic OR 1 tsp of garlic powder

• 1 jalapeno, seeded, chopped

• Cilantro (optional)

• 1/2 tsp salt

• 1tsp of olive oil

• 1 tsp of lime juice

 Put all ingredients into the blender and pulse on and off until salsa is mixed but still has a chunky texture.

Do not over mix or it will become smooth and runny ( unless you like your salsa this way!)   Pour into a bowl and salt and pepper to taste.  Serve with quesadillas.

Green Chile quiche……casserole

4-6 servings

Jobs for little hands!

• Grate the cheese
• Layer the cheese and chiles in the pan
• Crack the eggs into a bowl ( with parental help)
• Stir and pour the wet ingredients into the pan!

This casserole is also very simple and tastes great with a tossed salad and fresh french bread.. Fresh green chiles give it the best flavor.

Ingredients:

21/2 Cups fresh chopped chile or canned chile

1 1/2 cups shredded Cheddar cheese, divided

1/3 cup milk

4 eggs, lightly beaten

Add Garlic salt and pepper to taste

dash of hot sauce

DIRECTIONS:

•1.        Preheat oven to 350 degrees F (175 degrees C).

•2.        Sray an 8×12 inch baking dish with non stick cooking spray .

•3.        Line the bottom of dish with green chiles.

•4.        Sprinkle with 1/2 cup shredded cheese. Repeat layers twice more.

•5.         In a medium bowl, whisk together milk and eggs.

•6.         Season with salt and pepper and hot sauce. Pour egg mixture over chiles and cheese.

•7.        Bake in preheated oven for 25 to 30 minutes, or until filling is set.

•8.         Let stand 5 to 10 minutes before serving.

Sweet Corn Cakes

( Yummy especially when made with fresh corn!)

1. 1/2 cup butter, softened
2. 1 cup masa harina
3. 1/4 cup water
4. 1 1/2 corn kernels, fresh or frozen/ thawed
5. 1/4 cup cornmeal
6. 1/3 cup white sugar
7. 2 tablespoons heavy cream
8. 1/4 teaspoon salt
9. 1/2 teaspoon baking powder

DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a medium bowl, beat butter with an electric mixer until creamy. Beat in the masa harina and water until well combined.
3. Put the corn in a blender or food processor and coarsely chop on low speed. Stir the corn and the cornmeal into the butter mixture. In another bowl, mix together the sugar, cream, salt and baking powder. Combine the two mixtures until well blended. Pour the batter into an ungreased 8×8 pan.
4. Cover the pan with foil and place into a 9×13 inch pan filled 3/4 inch high with hot water. Bake in preheated oven for 50 to 60 minutes, until a toothpick inserted into center of the cake comes out clean. Remove small pan from water and let sit for 10 minutes before serving.

Kids Jobs:

1. Have kids carefully beat the butter and the masa harina with a mixer.  Kids love using the beaters and  need practice keeping them inside the bowl!
2. Have kids measure out the corn into a measuring cup.  If using fresh corn, little ones can use plastic knives or butter knives to scrape the kernels off the cob  and into a large bowl and then measure them out.
   
3. Kids love using a blender, let them blend the corn mixture and then combine the two mixtures together.

Roasted Corn Salad With Queso Blanco

SERVES 4

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