Cardamom Tea Bread

Cardamom is my new BFF. (Sorry cumin.) This recipe is based on one from my bread machine cook book, but changed enough that I think I'm allowed to post it to the Wide McCarty World.

3 large eggs
3/4 c sugar
1/3 c coconut oil, warmed to liquid (or other vegetable oil)
1/4 c buttermilk
1 c sour cream
1 Tablespoon vanilla extract
1 1/4 c whole wheat flour
1 c all-purpose white flour (or 2 1/4 white, no wheat)
2 t baking powder
1 t baking soda
2 1/2 t ground cardamom
1/2 t salt

Mix together, bake at 350 for about an hour. It fills a loaf pan very full, but hasn't overflowed yet for me. It's strangely and powerfully delicious toasted the next day with raspberry jam.

Zuppa per Setembre

Contrary to its name, this should be eaten thrice weekly for all September AND October. The recipe was from our CSA 4 or 5 years ago, and no fall is complete without it. It takes a while to roast the vegetables, but it's easy.

1 1/2 lbs (about 9) plum tomatoes, cored, quartered and seeded (optional)
1 lb (about 3) red bell peppers, trimmed, quartered and seeded
hot pepper to taste (1/2 tiny red superchili)
2 red or yellow onions, cut into wedges
2 cloves garlic, quartered lengthwise
1 t kosher or sea salt
ground pepper
1 t finely chopped fresh thyme
1 t sweet Hungarian paprika
6 large fresh basil leaves, cut crosswise into fine strips
1/3 c olive oil
2 c best quality chicken broth
1/4 c heavy cream, room temperature

Heat oven to 450. Place tomatoes, peppers, onions and garlic in a single layer in a large roasting pan. Sprinkle with salt, pepper, thyme, paprika and basil, then drizzle with olive oil. Toss to coat evenly. Roast 45 - 60 minutes, stirring every 15 minutes, until completely tender and well-browned in places. Remove from oven and let cool for 10 to 15 minutes. In a blender, work in batches to puree with broth. Reheat over low heat. Stir in cream and heat until warm, not boiling. Top with sourdough croutons.

We prefer crusty bread. After much delicious research, we've found the perfect recipe.

Peanut Butter Balls

By Deirdre's request.

1 cup creamy peanut butter - I always use conventional, haven't tried it with natural yet
1 cup dried milk
1/2 cup honey
1/2 cup mini chocolate chips
1/2 cup sesame seeds, or wheat germ, or unsweetened coconut, or some mixture thereof
1/2 teaspoon vanilla

Mix together. Form into small balls, about 1/2" across. Refrigerate or freeze.

They're best out of the freezer, if you ask me. I often cut back on the chocolate chips quite a bit, because then they're health food. Don't cut back on the honey. It's not worth it.

Iowa Porkchops

My best replica of Grandma McCarty's pork chops and rice!

1 can condensed cream of mushroom soup

1 cup water

3/4 cup rice

4 pork chops

Brown chops on the stove top.

Combine soup, water, and rice then pour into a greased 9x13 pan.

Place the chops on top. Sprinkle with salt and pepper to taste.

Cover and bake at 375 for 45 minutes.

Uncover and bake for an additional 15 minutes.

(Time will depend on the thickness of your chops so check them for doneness!)

Megan Bars

I can't believe no one has posted this... Am I the only one who didn't have the recipe???

1 cup brown sugar

1/2 cup white sugar

1 1/2 cup light Karo syrup

1 1/2 cup peanut butter

6 cups SpecialK cereal

12 oz. chocolate chips

1/3 cup peanut butter

Combine sugars and Karo syrup in a microwave bowl... Microwave for 2 minutes, stir, and microwave another 2 minutes then stir. While the mixture is heating wash the spoon well. Repeat until mixture boils.

Add 1 1/2 c peanut butter and mix until smooth.

Add cereal and mix until coated. Pour into a greased 9x13 pan and press with a greased spoon.

Combine chocolate chips and 1/3 c peanut butter in microwave bowl, stirring frequently until smooth.

Spread on bars and cool well before cutting.

Grape Salad

Someone brought this in to work today and I had to remind myself not to eat it all. 
The brown sugar and pecans taste just like the crumble on top of apple crisp.

Ingredients 1 (8-ounce) package cream cheese, softened
1 cup sugar
3/4 cup sour cream
3/4 cup firmly packed brown sugar
1 teaspoon vanilla extract
1 pound seedless green grapes
1 pound seedless red grapes
1 cup chopped pecans

Instructions
1.In a large bowl, combine cream cheese, sugar, sour cream, and vanilla;
stirring until smooth.  Toss gently with grapes to coat.
2.In a small bowl, combine brown sugar and pecans and pour over grapes.
Cover and chill.
This can be made the night before.

Makes 10 - 12 servings

Crab Meltaways

These are very tasty and keep for a long time in the freezer. They are great to pull out when people show up unexpectedly. It sort of blows their minds.

1/2 c butter
1 16 oz jar Old English cheese spread
1 1/2 t mayo
1 1/2 t garlic salt
1 can (7 oz) crab meat
12 English muffins

Blend first 5 ingredients and spread on English muffins. Freeze on cookie sheet until hard. Cut into 1/4s while frozen and place in freezer bag until ready to use. When ready to serve, brown muffin 1/4s under broiler for a few minutes.

carrot-dill soup

It has become perfect soup weather. My mom made this carrot-dill soup for Christmas Eve supper last year and even though I'm not usually a carrot fan, I like it a lot. Here is the recipe, I halved it (except for the onion and butter) and it made a little over two spaghetti jars worth of goodness.

2 lb. carrots, peeled & sliced
1 lg. onion, chopped
1/4 c. butter
2 49-oz cans broth
1 c. uncooked long grain rice
1/4 c. dill or green onions
salt and pepper

In a 6-8 quart dutch oven cook carrots and onions in hot butter until onions are tender. Add broth and rice. Bring to boiling; reduce heat. Simmer, covered, for 45 minutes. Cool slightly. Transfer 1/3 of the soup at a time to a blender. Cover & blend until smooth. Stir in dill. Season to taste with salt & pepper. Serve immediately or cool for 30 minutes.

Cheesy Garlic Flatbread

This is our standard spaghetti/lasagna/ziti bread. I use the bread machine, but I would guess it could easily be replicated by hand. The one in the photo is a little on the done side, but no matter.

Bread:

1 1/4 c warm water

3 1/2 c flour (I've used up to 1c whole wheat with good results)

1 1/2 t sugar

1 1/2 t salt

1 1/2 t yeast

Topping:

2 T butter, melted

1/2 t garlic salt

1/2 c shredded mozzarella

1/4 c Parmesan

Layer bread ingredients in bread machine; select dough cycle. Spray baking stone with non-stick spray and sprinkle with cornmeal. When dough is finished, remove from pan, stretch into shape and lay on prepared pan. Brush dough with butter, sprinkle with garlic salt and top with cheeses. Set in draft free location to rise for 45 minutes. Place oven rack in lowest position; heat oven to 450. Bake 12-15 minutes or until light golden brown.

Sting's Favorite Meal (when he's eating meat...

right now, though, he's macrobiotic) It deserves the full name. It's so good, it makes us wonder what his favorite meal is when he's macrobiotic. It has meat, and some of you don't believe in the pleasures of the flesh, so you'll just have to believe me that it's damn good.

2 T extra-virgin olive oil
1/2 lb hot Italian sausage, casings removed
2 cloves garlic, minced
1 small shallot, minced
2 1/2 c prepared tomato sauce (a 20 oz jar)
1/4 c heavy cream
1/2 c frozen baby peas
salt
1 lb bucatini or perciatelli
1/2 c freshly grated Parmigiano Reggiano cheese
2 T shredded basil

In a large saucepan, heat oil. Add sausage and cook over moderately high heat, breaking up the meat into small pieces, until lightly browned, about 8 minutes. Add garlic and shallot and cook, stirring, until softened, about 2 minutes. Add tomato sauce and bring to a simmer. Partially cover pan and cook over low heat for 30 minutes. Stir in cream & peas, and simmer over low heat for 10 minutes. Season with salt.

Meanwhile, cook pasta until al dente. Drain. Mix sauce, pasta, & 1/4 c cheese. Toss over low heat until some sauce absorbed. Transfer to bowls, top with remaining cheese & basil.

I always recommend a Chianti Classico with this dish.

Ok, so it's ripped off of Food & Wine, my bougie pleasure. Here's our substitutions:
just a little onion instead of shallot if we don't have one
we usually try to use plain sauce, usually Five Brothers or Bertolli or whatever they're calling it now, but we haven't found one that doesn't work
1 cup or more of regular frozen peas. We really like peas.
spaghetti, because I can't find the other two without trying
1/2 c of non-freshly shredded, whatever kind of Parmesean cheese I can find. Sometimes even Kraft. It's true. Please don't tell or I'll have my subscription revoked. And we generally just throw it all in because we forget.
We always play Sting while we eat it. Tucker's request. I know I'm not supposed to like Sting when they economy isn't doing well, but I do.

It takes about 20 mintues of active time, 1 hour total, and serves 6.

Easy Beef Stew

Perfect for these cool Fall days! I made a batch yesterday!
Very flexible! Add your favorite veggies...


1 pound of stew meat, browned
onion, I use a tablespoon of dried, minced but a small onion, chunked, is good too.
potatoes... I used a pound of baby reds this time but usually 2 russets, diced, work
carrots, 2 large ones peeled and sliced or chunked; whatever you prefer... I use 2 cups of baby carrots...
1 cup each of frozen (or fresh if you have it) corn and peas

Put it in the crock pot and add 2 cans of condensed Cream of Mushroom Soup AND 1 can of condensed Tomato Soup.

Cook for 3 hours or until your veggies are done... Cooking time depends on how big your chunks are!

Fantastic with fresh baked bread! (Or biscuits from a tube!!! Just need to be hot and dripping with butter!)

*Helpful Hint* Coat your crock pot with cooking spray first for faster clean up! *

Chicken Prosciutto Wraps

Thin whole skinless chicken breasts
Enough prosciutto to wrap the chicken
Classico spicy red pepper tomato sauce
Fresh mozzarella
Focaccia bread

Wrap chicken in prosciutto and simmer in sauce until chicken is thoroughly cooked. Top with mozzarella and cover pan until melted. Toast sliced Focaccia, spoon on some sauce and top with chicken. Try with prosciutto sliced about as thick as bacon.

Frozen Bar Cookies

My recipe card cites Cecelia McCarty as the creator of my favorite bar-shaped dessert.

Preheat oven to 400.

Mix 3 c. oatmeal, 1 c. brown sugar, 1 c. coconut, 1/2 c. white sugar, 1 c. butter. Spread on cookie sheet and bake for 12 minutes or until brown.

Melt 6 oz. chocolate chips and 1 cup peanut butter. Spread over bars like frosting. Cut into bars then freeze. Serve cold.

Molasses Sugar Cookies

These cookies are delicious and easy. As an added bonus they look beautiful.

3/4 c shortning
1/4 c molasses
2 t baking soda
1/2 t cloves
1 t cinnamon
1/2 t ginger
1/2 t salt
1 c sugar
2 c sifted flour

Melt shortening over low heat. Cool. Add sugar, molasses, and egg to the shortening and beat well. Sift all dry ingredients and add them to the sugar mixture. Mix well. Chill the dough.

After the dough has cooled form into 1 inch balls and roll in sugar. Bake for 8-10 minutes at 350. After 5 minutes, take out and hit pan to flatten cookies, and bake for the remainder of time.

Rich & Cheesy Macaroni

Super-fatty. Just as it should be.

from Kathy McCarty

2 and 1/2 cups uncooked elbow macaroni
6 T butter (divided)
1/4 c flour
1 t sugar
1 t salt
2 c milk
8 oz cubed velveeta
1 1/3 c small curd cottage cheese
2/3 c sour cream
2 c shredded sharp cheddar cheese
1 and 1/2 c soft bread crumbs

preheat oven to 350
cook and drain macaroni
place in greased 2 and 1/2 quart baking dish

In a saucepan melt 4 T butter
Stir in flour, salt and sugar until smooth
Gradually stir in milk
Bring to a boil
Cook and stir for 2 min or until thickened
Reduce heat
Stir in velveeta (until melted)
Stir in cottage cheese and sour cream (those curds never really fully melt)
Pour over macaroni
Sprinkle with cheddar cheese
Melt remaining butter* and toss with bread crumbs (*I just sprinkle the crumbs on top and it tastes lovely w/o the extra butter)
Sprinkle bread crumbs on top
Bake uncovered @ 350 for 30 minutes or until golden brown