Bird's Nest Bites

A Cook & Garden, Together In The Pacific Northwest

Lemon Refrigerator Cookies

 

Hello everyone!  I’m hoping your days have been happy ones, and that you are finding joy in the beauty of summer.  Dick and I are busy with our garden, and it’s been a nice break from the daily influx of disquieting information that seems to be coming from everywhere.  We share my mom’s (otherwise known as Neeners) large garden with her.  This means the garden is at her house, we do all the work and she does all the bossing around.  Neeners is nearly 90, has severely limited eyesight as well as recovering from a stroke she suffered last winter, but she is making the best of a challenging situation.  Today Neeners announced that she was going to try and find the last remaining sugar snap peas on the vines.  The next thing I heard was “Where are my clippers?  There are some dead vines here that need to be addressed”.  And so it began.  If Neeners has a pair of clippers in her hands, it’s best just to stand back.  “I love destruction!!!”  What??  I look up from my watering a few rows over, only to discover that she has cut down an entire 20-foot row of peas in less than 15 minutes, including the plastic mesh that was supporting the vines. “This was so much fun! Now I’ll go see if I can find some weeds to pull!”  Neeners never seems to have trouble finding joy, and she’s an inspiration to all she knows.  And if you happen to be searching for some lemon refrigerator cookie inspiration….

Here we have a summer cookie – with subtle lemon flavor and a crackly lemon sugar topping.  Mix it up one day, toss it in the refrigerator or freezer, and bake them when the mood strikes.  This lemon refrigerator cookie is not a crispy or dainty version but is chewy enough to let you know you’ve got a real cookie on your hands.  And here’s a thought – fill two cookies with your favorite ice cream for an ice cream sandwich treat.  A nice reward for a summer day well spent.

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Strawberry Crisp with Shortbread Oat Crust

Hello friends!  How’s that social distancing going?  I’m hearing a term called ‘quarantine fatigue’ which means people are getting really tired of being at home and are venturing out when maybe that’s not the best strategy.  It’s hard to keep in touch with those we care about just through texting, phone conversations, or Zoom, and I’m sure that’s a contributing factor.  Missing that physical proximity with our friends is a big deal, and really hampers those conversations that have to be in person.  I’m experiencing that with a couple of friends right now, and maybe you are too.  I can’t do anything to make their situation better, so I’m feeling pretty useless at the moment.  I know our friendships will survive and there will be better days ahead, so in the meantime let’s just do the best we can, reach out as best we can, and practice understanding and compassion for those we can’t hug in person at this moment.  And in the ‘Let’s be good to ourselves’ segment of the Blog today, how about we talk about strawberry crisp for a minute or two?

I wasn’t really sure what to call this recipe, and it’s had a long and winding road to end up where it is today.  A year ago, I was trying to create a Strawberry Jam Bar cookie recipe – I needed to use of a bunch of excess strawberry jam from the previous year.  I took an existing recipe, doubled the jam, and sent it out to tasters, who proclaimed that it had ‘too much jam’ – oops.  They were right – it did have too much jam, which resulted in it tasting way too sweet.  Then a few weeks ago, my ‘pretend daughter’ Allie sent me a photo of a Strawberry Crumble she’d made.  It looked delicious, with a crumbly topping and plenty of fruit.  Allie is an excellent and adventurous cook, is kind, smart and wickedly funny. And if I had a real daughter, I’d hope she’d be just like Allie.  Back to the recipe… Wait a second…that’s it!!  Make a bar cookie with big chunks of fresh fruit in addition to the jam.  On the plus side, it’s got a ton of fruit flavor and is a lot less sweet, but on the other side, it’s no longer a cookie bar.  So, it’s kind of a cookie, kind of a crumble, but really neither.  So, I’m calling it a strawberry crisp.  It was either that or I’d have to call it ‘I Have No Idea What the Hell This Is’ which probably wouldn’t have worked very well on Pinterest.

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Salmon Tacos with Cumin Lime Crema

With all that’s been going on in the world, sometimes it’s hard to muster up enough energy or enthusiasm to get dinner on the table.  So many are suffering, frightened, and pretty angry as well.  It’s easy to say that we’re all in this together, but the reality is that some are a lot more in it than others, and we must do our best to support and protect them.  Let’s stand for what is right and good in this world – that’s a pretty easy thing to figure out.  We’ll take every opportunity to be a good citizen of this planet of ours and do all we can to set things straight and to take care of those who need tending to.  Let’s spend some time tending to ourselves as well, and on those nights where it’s just too big of a chore to get a masterpiece on the table, let’s open the refrigerator and see what hops out.  That’s how this recipe for Salmon Tacos with Red Cabbage and Cumin Lime Crema came to be in our household.  I was uninspired by a few pieces of leftover salmon, and was staring blankly into the refrigerator.  Hmmm, I spotted some red cabbage but could only think of salad which really didn’t help matters.  Dick said the word ‘taco’ and this is how we ended up, and it was a happy surprise.  This is one of those ‘make it your own’ recipes and will be all the better if you add your personal touches.  I can’t wait to see what you come up with!!

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Fresh Strawberry Jam

 

Hello everyone.  Things in this world just seem to be getting more and more out of our realm of explanation, don’t they?  One day we’re trying to wrap our heads around a renegade virus that is attempting to bring the whole world to her knees, and the next we’re trying to fathom another heartbreaking and dangerous threat to all of us – senseless violence and killing of our fellow human beings.  We will conquor both of these threats because together the vast majority of humans on this planet are strong of spirit, generous and kind.  We take care of others who are not well, and we protect and stand for those who need our help.  It’s hard work, I know, so let’s do what we can when we can, and in all of this remember to be kind to ourselves.  What brings you peace?  What brings you joy?  As an added bonus, how can you share that peace and joy with others?  We’ll all have a different answer to these questions, but it should be no big shock to anyone who reads this blog that cooking and baking bring me peace and joy, and it’s something I often share with those I care about.  If you’re in the mood for a little break from all that is happening around us, take a moment to enjoy the beginning of summer.  Maybe find a strawberry patch, and if it sounds like a good idea, whip up a batch or two of strawberry jam to share with others.  Here’s my favorite way of doing just that….

I cannot bring myself to tell you how many eons I have been making strawberry jam, but it wasn’t until the last few years that I figured out how to make jam in a way that its guaranteed to tasteslike fresh strawberries for the entire year. I’m talking about the cooked jam recipes, which I’ve always preferred over the less ‘set’ freezer jams. The secret? First of all, play a little fast and loose with the amount of fruit you use, and secondly – don’t use a canner if you are making cooked jam. Here’s the thing….canning jam does make it ‘shelf stable’, but after a few short months both the color and flavor start to deteriorate in a big way. Freezer jam always tastes like fresh berries, so I figured, “what the heck? Let’s make the best of both worlds”, and that’s what I did. It’s a whole lot less mess and effort, and a whole lot more flavor to boot. Come on along with me and check it out….

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Rhubarb Coffee Cake with Caramelized Rhubarb

 

Hello everyone!!  How are you holding up under all of this business going on in our lives?  I hope you are finding some peace, joy, and humor in everyday life.  Today we have a Rhubarb Coffee Cake  that can me made in a 13×9 inch pan, or is just as happy divided into two, 9-inch cake pans.  The cake pan option is nice for sharing with a neighbor or a friend in need of some sweetness in their lives – and who doesn’t at the moment? This recipe has been adapted from one of my all-time favorites – my grandma Liz’s rhubarb cake.  I can’t tell you the number of times as a kid I offered to put the last remaining pieces of her cake on a separate plate so the baking pan could be washed – and then stuffed most of them into my mouth.  It was sweet/tart and impossible to stop myself.  Grandma’s cake was a prize winner right out of the oven but got so super-moist after a day or two it became almost too moist (if that’s possible).  This was never an issue for grandma, who had seven children and it would have been a miracle if this cake survived one hour let alone one day.  Since people of those numbers are not in many households anymore, I’ve made just a couple of small changes to give the cake more structure. Lo and behold, it has become more of a coffee cake than a regular cake so that’s how we got here.  Dick suggested the addition of caramelized rhubarb, and that genius idea is how we got there.  Put the two concepts together and we’ve got ourselves an irresistible treat.  This cake has never lasted longer than three days in our house but held up well until the last crumb was devoured, and the last of the rhubarb topping was licked off my fingers.

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Coconut Macaroons filled with Lemon Curd

 

I have been known to experience writer’s block when it comes to developing recipes, and last week was no exception.  I knew I wanted to come up with something sweet, but for the life of me could not summon one ounce of inspiration.  The next day I was making a batch of Coconut Macaroons for my mom, Neeners, for Mother’s Day.  It’s one of her favorites, especially when I cover half the cookie with melted chocolate or butterscotch. (Neeners would probably even eat beets, which she despises, if they were coated in chocolate or butterscotch).

All of a sudden, as if mentally struck by lightning, I thought “Hey, wait a second – this whole chocolate and butterscotch thing really seems more like a winter dessert.  Is there a way to make this more like spring or summer?”  My eyes guiltily drifted to the 8 egg yolks sitting on the counter that are always left over after making macaroons, and that typically find their way to the garbage.  Eureka!!  How about using up those yolks to make a thick and rich Lemon Curd, then make little nests in the unbaked cookies and fill the whole works with lemon??  No more wasted yolks, and what have I got to lose?  If all else fails, I can just dunk the cookies in chocolate, and Neeners will never know.  So that’s what I did, and I think we’ve got a winner.  The bright and creamy lemon curd is a match made in heaven for the chewy coconut cookie.  On top of all that an added bonus is that you’ll have leftover lemon curd, and it freezes beautifully.  Haul it out of the freezer to use on muffins, scones, or ice cream.  The cookies freeze like a charm also, and I usually make a double batch to make sure I’ve got a stash on hand at any given moment.

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Ricotta and Spinach Stuffed Pasta Shells with Marinara Sauce

 

Mother’s Day is coming up fast, and due to our current set of worldly circumstances it may not be possible to sit down with our mom around the same table this year.  This, however, may not necessarily prevent you from taking dinner to your mother, or any other special someone who you remember on Mother’s Day.  One idea for such a delivery might be these Ricotta and Spinach Stuffed Pasta Shells.   I first made these for my husband Dick’s large family Christmas party in December, and can attest that they travel well, bake and reheat beautifully, and are usually happily greeted.

My 89-year-old mother, Neeners, ate three gigantic shells of my last batch and started looking around for more.  “This is a keeper – take it to the County Fair” was her verdict.  This is a big step up from other ratings.  I often use Neeners as a recipe tester, and she is brutally honest.  There has been more than one occasion when I’ve heard “Move on – don’t waste any more time on this” if my attempts do not meet her standards. Over the last six months, Neeners has suffered a stroke and two seizures that have set her back a step or two, but as she often says, “I’m fine from the neck down”.  She is still as strong as an ox, has the appetite of a linebacker, and has not lost one little bit of her oftentimes brutal wit.  “I hope you inherit my sense of humor” she told me recently, after cracking herself up over something she said that made her laugh so hard she snorted.  “Oh gee – me too” I replied.

The recipe makes about twenty stuffed shells, and that will serve six people with no problem.  Feel free to double it if you want, then you’ll have plenty to keep for yourself and a big dinner’s worth to give away.

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Homemade Rice-A-Roni with Feta and Chives

How are you?  I hope you are well and happy, and making some sense of this new reality of ours.  Are you creating new daily routines?  We are setting into our new schedules, bit by bit.  We live out in the woods and have traded in our daily trip to the gym ‘in town’ for long walks along country roads.  I have exchanged daily grocery shopping trips for attempting to work through the inventory of long forgotten things in my freezer (this has proven to have plusses and minuses).  Even though grocery shopping is extremely limited these days, I still cannot resist snooping in the aisles to see what seem to be the items most in demand.  One thing is for certain – you are a lucky individual if you can find any pasta or rice on the shelves.  It appears that all of our hoarding instincts have zeroed in on those comforting carbohydrates.

If you are someone who has an abundance of pasta and rice, and now can’t stand the thought of cooking either the same familiar way again, here’s a new approach.  Here we have a homemade version of Rice-A-Roni. This recipe was developed one night when I realized there wasn’t enough left-over rice for dinner, so a trip to the pantry turned up some spaghetti.  After breaking the spaghetti into about 1-inch pieces, I sautéed it in a skillet until toasty and brown, added some broth and other assorted things and cooked till tender.  In went the rice and there you have it.   Something about the creaminess of the pasta vs. the chewy bite of the rice that makes me keep going back for another bite.   Another good thing about this recipe is that it works with either left over pasta or rice, and besides that you can add anything else you like.    Oh!! And if you add some feta cheese and stir in just until it melts – let’s just say I had to go lay down after eating almost an entire pan full.

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Chopped Red Cabbage Salad with Roasted Radishes and Pumpkin Seeds

First of all, how are you doing?  I hope you are feeling well and hanging in there.  Are you trying to make sense of how your life is changing?  Me too, and some days it’s easier than others.   I’m thinking it’s pretty normal to feel like things are out of our control, and to not really be sure what we can do to be of some help.   Maybe one thing we can all do is to try and stay as healthy as we can, and that means keeping our social distance, eating right and getting plenty of fresh air and exercise.

I am attempting to balance the goal of eating right with limiting my once usual daily trips to the grocery store.  This has proven to be as challenging as not reaching for a second chocolate chip cookie right out of the oven.  However, I have become determined to grocery shop only once a week, and this has changed my strategy and approach to the grocery quest, especially when it comes to fresh fruits and vegetables.

An easy way to eat right is to make sure you can throw together a salad that is hard to stop eating.  This one is chock full of nutrients and packs a flavor punch as well.  When shopping only once a week, fresh lettuce can be a challenge, so here’s another alternative.  This salad is made with items that can stand a week or two in the refrigerator with no problem.  Let’s start with a nice head of red cabbage, which to me is sweeter and juicier than regular old green cabbage.  You usually only see cabbage in slaws, but here it takes on a whole new personality.  Red cabbage is chopped into decent sized pieces, then tossed with thawed frozen green peas and green onion.  From there on in, you can make this thing your own, but I always like to add freshly roasted radishes, beets, and a yellow or orange pepper if I happen to have one hanging around.  Strips of bright orange or purple carrots and even more color and crunch.  To round everything out and add some sweetness, toss in some dried cranberries or apricots.  To top it off and add a salty crunch, here come the roasted pumpkin seeds.  Then all that’s left is to pour on your own favorite dressing.  You’ll feel good after eating it – that’s a promise.  And after you’re finished, treat yourself to a couple of cookies.  After all, as my heroine Julia Child often said, “Everything in moderation”.  Exactly.

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Focaccia Pizza

We are living in unusual times, aren’t we?  How has your life changed?  For me, a lot of it is about missing the little, everyday things we all used to take for granted.  For example, one of my favorite activities is grocery shopping.  I know – how strange can you get?  But for me, it’s always been like a competitive sport.  I love searching the aisles for new products, the freshest produce, the best deals, and will also admit a love of snooping in other customers carts to see what they were buying.  When all the recent panic buying started, I was interested to see what people were piling into their shopping carts.  My neighborhood store did a good job of keeping most shelves stocked, but one item that was nowhere to be seen was frozen pizza.  That got me to thinking…. since everybody is spending more time at home, maybe it would be fun to share a recipe for a super easy do-it-yourself focaccia pizza that lets you top it however you want?

Here we have it:  Focaccia is a lot like pizza, but a whole lot less fussy. Focaccia dough tends to be thicker and lighter than traditional pizza dough, but the ingredients are pretty much the same. The main difference is that focaccia uses a lot more water in the mix, creating a very wet dough.  This is a plus for us, because wet doughs have enough moisture in them to replace the process of kneading (a bunch of science is behind this which we are not in the mood to learn at the moment, so let’s just go with it for now).  In this recipe, we mix the dough together and toss it in the refrigerator overnight.  This allows the dough to pick up a lot more flavor and overall personality.  The next day, you’ve got a couple of choices.  You can either spread the dough out in a 13×9 inch pan, or form two, 12-inch pizzas.  Top with what you like, pop it in the oven, and enjoy.  All the fun and flavor of pizza, with a lot less fuss.  Let’s be kind to ourselves during these crazy times, and pizza seems like a pretty good place to start.
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