Sour Cream Apple Kuchen

Don't let the name of this dessert make you think that it's complicated and time-consuming. It couldn't be easier. A box of yellow cake mix and a can of apple pie filling (or fresh apples if you have them) make this an easy-to-put-together dessert. 

I've been using this recipe for ages (it was originally published by Better Crocker). You can get creative and use other cake mix flavors and other fruit fillings such as:

• chocolate cake and cherry pie filling
• spice cake and pears or pear filling
• carrot cake and drained crushed pineapple
• devils food cake and strawberries or strawberry pie filling
• lemon cake and blueberry filling
• sour cream white cake and peach filling
• 
  

Sour Cream Apple Kuchen

Ingredients

• 1/2 cup butter
• 1 package yellow cake mix
• 1/2 cup coconut
• 1 can (20 ounces) apple-pie filling or 2 1/2 cups sliced pared baking apples
• 1/2 cup sugar
• 1 teaspoon cinnamon
• 1 cup sour cream
• 2 egg yolks

Instructions

1. Preheat oven to 350 degrees F.
2. Cut butter into the dry cake mix with a pastry blender. Mix in the coconut.
3. Pat mixture into an ungreased 13x9-inch pan, building up the edges slightly.
4. Bake for 10 minutes in preheated oven.
5. Arrange apple filling (or apples) on the warm crust. 
6. Mix together sugar and cinnamon. Sprinkle over apples.
7. Blend together sour cream and egg yolks. Drizzle over apples.
8. Bake for 25 minutes. Serve warm.

Moroccan Chickpea Soup

 

More than twenty years ago our younger daughter made a decision to become vegetarian—to no longer include meat of any kind in her diet. Although we weren't a "steak and potatoes" kind of family, until that time we had always had some type of animal protein in our evening meal. Now we had an opportunity to try something more imaginative, something better.

At the start, there were probably a few meals that were less than wonderful, but over the years I feel I have learned a great deal. And in the long run, we are healthier for it. Our daughter moved to a home of her own several years ago, but my husband and I still enjoy a non-meat meal at least once a week. 

I don't recall where I found this recipe, but it has become one of my favorites. It's relatively inexpensive to make, doesn't take much time, and certainly makes a large quantity. And (best of all) it tastes great! I thank my daughter for making a decision for her that helped us all. This hearty soup is vegetarian, and I promise that you won't miss the meat. If you don't have (or don't like) orzo you can omit it, or use broken angel hair pasta, Israeili couscous, or vermicelli.

Moroccan Chickpea Soup

Ingredients

• 2 teaspoons olive oil
• 1 large onion chopped (about 1 cup)
• 1 cup carrots cut in matchsticks or coarsely shredded
• 2 cans (14 ounces each) of vegetable broth
• 1 cup of water
• 2 cans (14 ounces each) of diced tomatoes
• 2 large cloves garlic, minced
• 1/2 teaspoon dried ginger or 1 teaspoon fresh minced
• 1 tsp. turmeric
• 1/2 teaspoon cinnamon
• 1/2 teaspoon black pepper
• 1/2 to 1 teaspoon dried coriander
• 1/2 cup orzo pasta
• 1 can (15 oz.) chickpeas
• 1 cup cooked lentils
• 1/4 cup finely minced cilantro leaves

Directions

1. Sauté onions in olive oil over medium heat in a large soup pot until they begin to soften. Add the carrots, broth, water, tomatoes, herbs, and seasonings. Cover the pot and bring it to a boil.
2. Uncover, and stir in the orzo. Cook, uncovered until the orzo is tender, about 6-8 minutes.
3. Rinse and drain the chickpeas. Stir the chickpeas, lentils, and cilantro into the hot soup and continue to cook until heated through.

Rice Salad with Chimichurri Dressing

Fresh parsley from the garden

What is chimichurri?

The warm weather of summer has coaxed my garden into a growth spurt of amazing proportions. Parsley and oregano have exploded from every nook and cranny. When given lemons, we make lemonade. When given parsley, we make chimichurri.

No, it's not a new dance. Chimichurri is a popular Argentinian condiment--a green sauce used on grilled meats as commonly as we use catsup.

How did such a simple sauce gain such a strange name? There are many theories. One story claims that it comes from "Jimmy McMurry", an Irishman who invented the sauce. Others say it was "Jimmy Curry", an English meat importer, James C. Hurray, and even an English family who were heard to say "give me the curry" while dining with an Uruguayan family.

All I know is that it is so easy to make.

Chimichurri Sauce

Ingredients

• 3 cups chopped flat-leaf parsley, firmly packed (leaves only, no stems)
• 3 tablespoons chopped fresh oregano
• 1 tablespoon minced fresh garlic
• 1 teaspoon salt
• juice of 1/2 large lemon
• 3/4 cup olive oil

Instructions

1. Place all of the ingredients in the bowl of your food processor. Process until smooth.
2. Cover and chill until ready to use. Can be kept in the refrigerator for 2 days.

OK, so now what do you do with chimichurri? My husband and I had it with chicken. It would be equally fabulous with grilled steaks, fish, or even pork.

But there will be leftovers. We had leftovers. Now what?

Well, I've never been known to throw anything away. Not even a cup of day-old chimichurri. So today you are getting two recipes for the price of one!

Rice Salad with Chimichurri Dressing

Cook Time

Prep time: 15 min

Cook time: 5 min

Ready in: 20 min

Yields: 4 servings

Ingredients

• 4 cups cooked rice, (long-grain white or brown)
• 1 cup diced celery
• 1 cup diced tomato, (with seeds removed)
• 6 slices bacon, cooked crisp and chopped
• about 1 cup chimichurri sauce
• 1/2 cup chopped walnuts, (optional)
• 1/2 cup minced fresh parsley, (optional)

Instructions

1. Combine rice, celery, tomato and cooked bacon in a large mixing bowl.
2. Add chimichurri sauce and toss gently.
3. Sprinkle walnuts and fresh parsley on top just before serving.
4. (Note: Can be served immediately, at room temperature, or cover and chill for up to one day to allow flavors to blend).

Hazelnut-Crusted Salmon

Think for a moment about your favorite recipes. Where did they come from? Are they from a long-loved cookbook that you've had for years? Are they part of your family folklore? Or did you make them up yourself?

I love to cook! In my recipe repertoire are countless, excellent meals prepared by my mother. But mom was not a very adventuresome cook. Simple meat and potatoes and "normal" vegetables were served in our kitchen. It wasn't until I moved away from home that I discovered the wonders of shellfish, couscous, mushrooms, and a wealth of vegetables (asparagus, broccoli, and Brussels sprouts to name a few).

Once I broke away from the meat-and-potatoes framework, I started to really enjoy cooking. And I wanted to share my new-found experience with others. So I began submitting my "new creations" to cooking magazines (Sunset, Cooking Light, etc.).

Several years ago I entered a recipe contest—the requirement was that we focus on local ingredients. My family and I live in the Pacific Northwest. so I chose salmon and hazelnuts—both plentiful in our area.

Atlantic salmon is farm-raised, but Pacific salmon are wild-caught. There are five species of Pacific salmon: king (which some think is the best-tasting because of its high-fat content), sockeye with its bright orange-red flesh, Coho (silver) salmon, humpback (pink) salmon which is light-colored and much lower in fat, and chum salmon. We prefer King and sockeye.

Hazelnuts are also known as filberts. Although Turkey is the largest producer of hazelnuts in the world, Oregon state produces 99 percent of the hazelnuts in the United States. We are lucky enough to have 20 wild hazelnut trees on our property.

I have received many favorable comments about this recipe. Although it makes a beautiful presentation for a company dinner it is easy enough to prepare for your family. 

Mayonnaise might seem an odd accompaniment to salmon, but it keeps the flesh moist. Citrus is a common complement to seafood, so orange marmalade and zest seemed a natural addition. Hazelnuts provide a contrasting crunch to the softness of the salmon flesh. Other nut meats could probably be used as well—almonds, walnuts, or pecans.

By the way, I know that the photo I've shared is less than stellar, but my family was hungry! The next time I make this meal, I'll try to capture a better image.

Hazelnut-Crusted Salmon

Equipment you will need

• a sharp knife and cutting board for cutting salmon into 4 pieces

• parchment paper

• baking sheet

• small mixing bowl

• spoon or rubber scraper for mixing ingredients

Ingredients

• 1 pound salmon fillet, cut into 4 equal-size pieces

• non-stick cooking spray

• 1/2 cup mayonnaise, (I used fat-free)

• 1 tablespoon orange marmalade, minced

• 2 teaspoons fresh tarragon, minced

• 1/2 teaspoon fresh orange zest

• 1/2 cup chopped hazelnuts

• 1/2 teaspoon salt

• 1/8 teaspoon black pepper, freshly ground

Instructions

1. Preheat oven to 400 degrees F.

1. Place a sheet of parchment paper on a baking sheet; spray lightly with non-stick cooking spray.

1. Place salmon pieces, skin-side down, on parchment.

1. Mix together mayonnaise, marmalade, orange zest, and tarragon in a small mixing bowl. Using a spoon or rubber scraper spread equal amounts of mayo/marmalade mixture over each of the 4 salmon pieces.

1. Sprinkle hazelnuts on top of the mayonnaise mixture and then season each salmon piece with salt and pepper.

1. Bake in preheated oven for about 15 minutes or until fish flakes easily with a fork.

Tuscan Stuffed Chicken Breast

Where is Tuscany?

Many people believe that Tuscany is the name of an Italian village. No, not a village nor a town or province. Technically, Tuscany is a region of Central Italy—the fifth largest in which you will find Florence, Siena, Pisa, and so much more.

But to me, Tuscany is not simply a place on the map—it’s a feeling, an attitude, a way of life.

Mention Italy to anyone and the first image that comes to mind is that of the Tuscan countryside. The easy-going Italian way of life (la dolce vita), is due in part to what seems an instinctive knowledge of how to drink and eat well. And why not? The idyllic climate of this area produces some of the world’s most flavorful grapes, cheeses, meats, olives, fruits, and vegetables.

I created this easy recipe as an homage to the foods, the flavors, and the feeling of Tuscany.

Tuscan Stuffed Chicken Breast

Cook Time

Prep time: 15 min

Cook time: 20 min

Ready in: 35 min

Yields: 4 servings

Equipment You Will Need

• Small saute pan
• Sharp knife (serrated works best)
• baking sheet
• parchment paper

Ingredients

• 2 slices prosciutto, chopped
• 4 medium boneless, skinless chicken breasts
• 1/4 cup shredded provolone or Asiago cheese
• 2 tablespoons oil-packed sun-dried tomatoes
• 2 teaspoons minced green onion
• 1 1/2 tablespoons sour cream
• 1 1/2 tablespoons basil pesto (I used homemade but you could use jarred pesto. See below for my homemade recipe)
• 1 1/2 tablespoons seasoned Italian bread crumbs
• 2 tablespoons Panko bread crumbs

Instructions

1. Preheat oven to 425 degrees F.
2. Place the prosciutto in a small sauté pan and cook over medium heat until crisp. Set aside to cool.
3. Using your sharp serrated knife, cut a deep pocket in each chicken breast. Begin by making a slit in the widest side of the breast. Work carefully so that you do not tear the flesh.
4. Combine the provolone or Asiago, sun-dried tomatoes, green onions, and chopped crisped prosciutto. Divide the filling among the 4 chicken breasts; push carefully into each pocket.
5. Place a sheet of parchment paper on your baking sheet. Place the stuffed chicken breasts on the parchment.
6. Combine the sour cream and pesto. Using the back of a spoon coat the top of each breast portion with the sour cream/pesto mixture.
7. Combine the Italian bread crumbs and the Panko bread crumbs. Pat on each breast portion.
8. Bake in preheated oven for about 20 minutes or until no longer pink.

Carb Diva's Homemade Basil Pesto

Ingredients

• 2 cups basil leaves, gently packed
• 1/2 cup walnuts
• 2 tsp. minced garlic
• 1 1/2 cups olive oil
• 1 cup Parmesan cheese, grated
• 3/4 tsp. salt

Instructions

Place basil, walnuts, and garlic in the bowl of a food processor. Pulse into finely chopped. Add oil, cheese, and salt and process until a smooth paste, stopping several times to scrape down sides of the bowl.