Krista Maurer » In the Kitchen

Tomato-Corn Salad: A Cool Summer Recipe

Krista — Mon, 19 Jul 2010 13:00:08 +0000

On Friday night Frit and I went to a dinner party set up by the Activity Committee at Church. Every couple months we sign up to be part of “Dinner Groups” and then we’re randomly paired with two other families in our congregation. Sometimes we hostess (yippee!), other times we’re guests, and we’ve so enjoyed getting to know some of the other families better.

This month we were paired with two semi-retired couples with lots of grandkids. It was such a fun night with story after story and plenty of laughter. Brother Rigby even gave us the inside scoop on some of his favorite fishing holes. “It’s a dandy,” he said, referring to a particular spot near Deer Creek.

Dandy. Now that is a word I’m going to be using more frequently. I’d say we all ought to try and get its use back in regular rotation.

So for the dinner, we were assigned a side dish and dessert. I’d seen a picture of a this salad on my old writing group leader’s site and knew I’d love it. I added a couple ingredients to her recipe, and it was so fast, easy, light and fresh. I thought you might like to try it too. It’s a dandy.

Tomato-Corn Salad

(serves 8)

10 minutes prep, 60 minutes chill (optional)

5 ears of corn
5 Roma tomatoes
4 bunches green onions
1/4 c extra virgin olive oil
feta cheese to taste
avocado to taste

1. Boil corn for about 5 minutes and cut from ears.

2. While corn is boiling dice tomatoes (not too small) and slice onions (I just cut mine with kitchen shears).

3. Combine corn, tomatoes, and onions in serving bowl.

4. Drizzle ingredients in bowl with olive oil.

5. Add feta cheese and toss.

6. Chill for at least one hour. (This is ideal but it’s no biggie if you don’t have time.)

7. Slice avocado just before serving and arrange on top.

Notes:

You can easily change the proportion of ingredients. It’s all really just to taste. I was also thinking next time, I’d like to try adding a bit of fresh basil. And of course you could add some black beans and either still serve it as a side salad or with chips as a salsa option.

Enjoy!

Tell me: Do you have a go-to easy summer recipe? If so, please email it to me or put the link to it in the comments below. I’m always looking for good recipes!

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Cluttered, PreOccupied, and a Lemon Tart

Krista — Wed, 07 Apr 2010 06:34:20 +0000

Remember how I was nesting? Yeah, so it turned out differently than I expected. It was more of an internal nesting (although I really do still need to clean out my closet). Does that happen to anyone else? Where you feel so full of thoughts and emotions and memories and lessons and experiences you need to deal with that you just feel dizzy with it all? And unless you sort though it piece by piece you find yourself unable to take anything more on, because you’re already stuffed to the brim?

Well that’s where I’ve been. And when I feel that way, I retreat until I am able to come up for air (hence the blogging hiatus). I think maybe it was the 6-month mark of being unemployed that hit me. Well that, and this other thing in my life that has forced me to look at my worries and fears and scars and insecurities left over from past experiences. And that combined with the reality that this business has to work (it has to), I found myself digging deep inside myself, sifting through the rubble created by the whirlwind I’ve lived in for the last few months.

I’ve felt consumed by the “business side” of this professional venture and when I’m in that mode, I find it hard to be creative. Which is a tricky thing when you “do” creative for a living. And yet, I’ve also found myself extraordinarily happy (also due in part, I’m pretty certain, to this other thing in my life), which makes me feel creative. So basically I’ve just been a mish-mash of right brain and left brain, cautious and hopeful, scared to death and ready to jump, blank with no ideas and overflowing with so many ideas I don’t know where to start.

Are you still with me? (I’m not sure I’m even still with me so don’t feel bad if you’re lost.)

So anyways, I’ve been cleaning out the clutter, or trying at least. Letting go of things that don’t matter anymore and framing in front of me the things I want most. I’ve been pre-occupied with a gallon of happy possibility that I can’t drink fast enough. And I’ve been diving into what I really want from this life I’ve chosen and committing to making its success a reality rather than treating it like a hobby.

But I’ve lacked words, which is weird for me. And I’ve not known where to start when it comes to creating again. So in an effort to just take a baby step forward, I made a tart. Yes. I made a tart. It was #29 on my list of 101 things to do in 1001 days and I knew it was doable. And it was delicious.

So here’s to baby steps. Here’s to recommitting to the lives we want and are totally possible. And while you’re at it, go make a tart.

Orange-Lemon Tart

Makes 8 to 10 servings

Ingredients

1 1/2 cups crushed gingersnap cookies
5 tablespoons butter, melted
2 tablespoons brown sugar
1/4 teaspoon ground cinnamon
1 (14-ounce) can sweetened condensed milk
1/3 cup frozen orange juice concentrate, thawed
1/4 cup fresh lemon juice
2 large eggs, separated
1 cup heavy whipping cream
3 tablespoons granulated sugar
Garnishes: fresh mint leaves, lemon and orange slices

Preparation

Stir together first 4 ingredients. Press mixture evenly into a 9-inch tart pan with removable bottom; set aside.

Whisk together sweetened condensed milk, orange juice concentrate, lemon juice, and egg yolks until blended.

Beat egg whites at medium speed with an electric mixer until stiff peaks form; fold into condensed milk mixture. Pour into prepared crust.

Bake at 325° for 20 to 25 minutes or just until filling is set. Remove to a wire rack, and let cool completely. Cover and chill at least 4 hours. Remove tart from pan, and place on a serving dish.

Beat whipping cream and granulated sugar at medium speed with an electric mixer until stiff peaks form. Dollop around edges of tart; garnish, if desired.

Book Review: The Pioneer Woman Cooks

Krista — Fri, 13 Nov 2009 17:04:00 +0000

So remember when the Pioneer Woman and I became BFF’s? Of course you do. I was pretty excited (I’m sure she was too).

Well, since then, I’ve read her entire cookbook cover to cover am here to solemnly declare: I love it. It’s more than just a cookbook. It’s filled with stories and photographs of her life on the ranch, of all her darling punks, and of course — Marlboro Man (hello chaps!). Plus, each recipe is full color, with step by step images so you know what everything should look like at each stage of food creation. I love that. Yes. I love this cookbook. Have I said that already?

Whilst reading, I kept a record of the recipes I wanted to try first and hands down, no buts about it, the French Breakfast Puffs were at the top of the list. Maybe it was the cinnamon and sugar coating. Maybe it was the fact that they’re French. Maybe it was because I have a weakness for pastries. But I thought about them all week and no matter how many other recipes I read through, they were what I had to have first.

So I pulled out my mixing bowls and spoons and had at it. The great thing about this recipe was that all the ingredients are things you already keep in your pantry or baking cupboard. And they were so easy (but seem fancy). From start to finish (meaning the point at which I was stuffing one in my mouth), the whole process took me maybe 30 minutes. And they’re de-li-cious — light and fluffy and chewy, kind of like what you would get if a muffin and a doughnut married.

Oh and I tried one before I rolled them in the cinnamon/sugar coating, so if you’re trying to cut back on sugar (like me) they would also be delightful just plain with a bit of fruit preserves. Bottom line: you should run your little bottoms to the nearest bookstore today and get a copy of it. Or you can find it online. It is definitely a cookbook you want in your arsenal.

I can’t wait to move on to my next recipe: Sherried Tomato Soup (I’ve got to see how it compares to my tried and true Creamy Tomato Gorgonzola Soup). Happy cooking!

*Oh and the recipe says it makes 12 muffins, but I had enough batter left over to make an additional 12 mini muffins. Too cute and perfect for gifting!

Raining Pink

Krista — Mon, 24 Aug 2009 00:50:00 +0000

A couple weeks ago, Frit and I hostessed a baby shower for Frit’s sister Brenda (but we call her Shmovel). This is her fourth baby so she wasn’t too keen on being thrown a “shower” per say, but it’s been about ten years since her twins were born, and we all adore her, and though she wouldn’t say it, she was definitely in need of baby goods–particularly baby girl goods since she only has boys. SO, the compromise was a “girls lunch” with her mom and sisters. BUT, as we all know … I kind of get carried away with party planning aaaand the “girls lunch” ended up looking, feeling, and tasting a whole lot more like a “baby shower” than a “girls lunch.”

I tried. I really tried to be low key. But … it’s pointless. I just can’t help myself!

Frit made a diaper cake:

I sewed bedding for the crib:

We offered a stunning display of quiche, salads, and goodies:

dipped chocolate-caramel pretzels for favors:

(we actually wrapped them in celophane and tied them with pretty ribbon
but we ate all of them before I could take a picture)

And baked an assortment of cupcakes (of course)! I do love me some cupcakes!

‘Twas a perfect shower. Er…luncheon. Oh who am I kidding?! It was a shower.
Thanks Shmov, for forgiving my inability to keep it simple.

From My Kitchen to Yours

Krista — Sat, 04 Jul 2009 15:55:00 +0000

Happy 4th of July!

Hope your day is filled with parties, parades, and popsicles!
I’m off to a picnic (cupcakes in hand).

Baking Bread: Just Call Me June Cleaver

Krista — Tue, 30 Jun 2009 14:22:00 +0000

Last night for Family Night, Frit and I learned how to make homemade bread. We decided to make mini-loaves so we could give some to the neighbors and to the women we visit in our Church assignments. We also took some along to the “Bachelorette party” we have on Monday nights. And can I digress for just a second? WHAT is Jillian thinking?! Wes made it one more week! Ugh. (Reality TV … what can I say?) Anyhow, back to the bread … Everyone loved it. They turned out perfectly! We were so proud of ourselves and I think there will be a lot more bread making going on in our house. It’s the easiest white bread recipe I’ve ever made. It comes out fluffy but substantive. Enjoy!

90-minute White Bread

4 Cups warm water
4 Tblsp. yeast
4 teas. salt
8 Tblsp. sugar
4 Tbls. oil
7-8+ Cups flour

Add the sugar to 1 cup of the warm water and then dissolve yeast in the sugar water. Let sugar/yeast mixture rest until doubled in size. Pour oil in bowl, add sugar/yeast mixture and the rest of the ingredients. Mix with hands to make a soft, not sticky dough. (If you’re making this is a Bosch or KitchenAide mix on level 2 speed for about 6 minutes). Cut the dough into four equal pieces. Set on greased counter top, cover with towel, and let stand for 15 minutes. Pound each piece with a wooden spoon for 1 minute (gets the air bubbles out). Massage each piece as you form into loaves and place in greased loaf pans. Allow to raise until doubled in size. Bake at 350 for 30-45 minutes (19-20 minutes for mini loaves) or until golden on top. Rub butter on top while it’s warm.

How To: Have a Delicious Saturday

Krista — Tue, 12 May 2009 04:06:00 +0000

It’s been two days, and I still find myself delighted at the thought of my Saturday’s schedule.
May I share?

Here’s how to have a delicious Saturday:

1. Sleep in, just a stitch. Not so much that the day’s half over when you arise, but just enough that you feel a little indulgent.

2. Throw on some cozy sweats, a little mascara, a touch of lip-gloss and set off for the local nursery. No, not the garden center at Wal-Mart. I’m talking about the place down the street with all the charm and real gardeners who can tell you about your soil and which flowers bring butterflies.

3. Come home with pallets of bloomin’ green goodies.

4. Plant. Plant. Plant your little heart out!

(cucumbers)

(tomatoes)

(strawberries)
peppers, carrots, squash, basil, cilantro not pictured.
broccoli, peas, spinach, lettuce planted previously with pictures forthcoming.

And don’t forget the flowers!

(snapdragons)

(impatiens)
daisies, columbine, four o-clocks, foxgloves, poppies, sunflowers, delphinium, popsicles not pictured.

5. Then … take a slightly tepid, but very long shower and when you get out–smile at the sun-kissed face staring back at you in the mirror.

6. After a bit of mozying and puttering around the house, go to the grocer … in flip-flops, capris, and T-shirt, letting your wild, wet mane air-dry with whatever curl or wave it pleases.
Wander the produce, tossing every fresh, colorful piece that sings to you into your cart.

7. Continue to meander beyond the produce, thinking upon your heart’s desires for dinner. Try something new or something you adore but haven’t had in a while. Something dreamy and lovely. But above all else–choose something that speaks to you.
For this example’s sake … choose fresh, raw shrimp.

8. Upon arriving at home, boil some noodles and shell your shrimp.

9. Heat some Alfredo.

10. Saute your shelled shrimp in garlic-infused olive oil
(this doesn’t take long … maybe 2 minutes on each side).

11. Slice a kiwi fruit … or any one of the other fresh, colorful pieces that sang to you at the store.

12. Spoon your noodles and sauce into a bowl and top with hot shrimp.

12. Pour ginger ale into a glass with a stem (you MUST use a glass with a stem. It is imperative.).

13. Take your meal to the patio and eat
in the midst of your newly-planted garden
and the setting sun.

14. Breathe deep and relish the beauty of the day.

And that, my friends, is how to have a delicious Saturday.

Bonafide

Krista — Fri, 17 Apr 2009 13:34:00 +0000

Easter dinner involved a LOT — of meringue.
On top of a banana pudding cheesecake.

And other delectables hailing from the Southland I miss …

Coke baked ham
Bacon boiled green beans
Homemade mac&cheese
Twice-baked cream cheese mashed potatoes
Broccoli salad
Deviled eggs sprinkled with paprika
and yeast rolls

I started baking on Saturday and ohhh was it worth it!

Between a mess’a good food, my mother, sisters, and a slew of their friends and roommates it was a perfect way to celebrate new life.

If only I had taken pictures of things other than meringue. Huh.

Tea Lights and Color Brights: A Birthday Dinner Party

Krista — Tue, 10 Mar 2009 06:18:00 +0000

Who doesn’t LOVE hostessing a dinner party!? Between planning the perfect menu, dreaming up the table settings, extending the invitations, and then actually cooking the meal, I am a happy queen bee. I love the domesticity of it all. I must say I’m happiest when I’m creating something lovely within the walls of my own home. And for me, a dinner party is quintessential of all things home and lovely.

Kaycie came up to the homestead last night with 5 friends and appetites to boot in tow. The occasion–her birthday. And as such she got to choose the menu. We had Caesar Salad with homemade croutons and freshly grated Parmesan, Kaycie’s favorite creamy spinach pasta, and a 4-layer chocolate cake with chocolate butter cream/dulce de leche filling, and cream cheese frosting. Oye!

I set up our 6′ portable banquet table and covered it with a white tablecloth and then placed a brightly patterned runner down the middle. (Truth be told, it was actually a couple curtains I found for $6 that I crafted into a runner.) I also found these amazing chartreuse linen napkins at the local thrift store (8 for $4) so I placed those on top of every other plate. Then on the alternating plates in between, I placed fuchsia napkins that I cut out of another curtain set I found for $5. Just call me Fraulein Maria. (Speaking of–I’ve got to remember to hem those this weekend.) In any case, color was the key! Kaycie loves all things bright and colorful.

For the centerpieces, I bought a couple of flower bouquets and split the blooms between 4 small vases, staggering them evenly from tip to toe of the table. Then I scavenged the cupboards for any small glasses, jam jars, vases, condiment holders, etc. and placed tea-lights inside each glass and covered the table with them. This created lighting divine. Oh! And on each of the water glasses I placed an orange slice and a lemon slice. The effect was as such:

It was quite the party if I do say so. Delicious in every way! The recipes, invented by yours truly, are easy and perfect for feeding lots of people. So Enjoy! And have a dinner party this weekend! You’ll not regret it!

Homemade Croutons for Caesar Salad
(can be made a day ahead and kept in a large zip-lock bag)
preheat oven to 200 degrees

Slice a loaf of French bread into 1″ cubed pieces and place in a single layer on a cookie sheet (or 2 sheets if it’s a large loaf). I swear your local Wal-Mart Super Center has the best French bread this side of France. Just trust me on that one.
Heat 1/2 c olive oil in a skillet and drizzle over bread
Toss to coat with hands and sprinkle with salt and pepper
Place in pre-heated oven and bake for 1 hour (shake the cookie sheet every 20 minutes or so to loosen the bread from the bottom of the pan)
After 1 hour, increase the heat to 400 degrees and watch the croutons closely. that’s a hot oven and you can burn your croutons to a crisp if you’re not careful! you just want to lightly toast the outside of the bread … give it a little color. once it’s to your liking, take the croutons out.
Let cool before serving. Oooo, you’ll never buy croutons in a box again!

Creamy Spinach Pasta
(serves 10-12)
Preheat oven to 350 degrees

1 sm. block of frozen chopped spinach (thawed and drained of all juices)
1 box of pasta (you can use bowtie, penne, fusilli, etc. Any will do!)
1 sm pre-cooked ham about the size of 2 fists
1 jar of alfredo sauce (or you can make your own)
shredded mozzarella cheese

Cook pasta and drain.
Cut the ham into bitesize pieces (or buy it pre-cubed to save time)
In a large mixing bowl combine all ingredients. There’s no rhyme or reason to the amounts. Just toss in what looks right. Do less or more of anything based on what you like/don’t like.
Spoon into 13″x9″ baking sheet and sprinkle with shredded mozarella.
Cover with foil and bake for 30 minutes.
Let cool for 5 minutes before serving.

Chocolate Layer Cake
(with chocolate butter cream/dulce de leche filling, and cream cheese frosting)
serves a lot

1 chocolate cake mix, baked in 2 8.5″ rounds, and cooled (I used a Betty Crocker Devil’s Food mix)
1 can of dulce de leche
to make dulce de leche, take one 12 oz can of sweetened condensed milk and peel paper label off. place can in large pot and fill with water so that the water is just barely covering the can. boil for 3 hours. the can will rattle around but it never boils over. after 3 hours, carefully remove can from water and open slowly. it will “spit” a little from the pressure inside. stir vigorously until the consistency resembles a spreadable caramel.
1 recipe of chocolate buttercream (see below)
1 recipe of cream cheese frosting (see below)

Slice rounded tops off each cake round.
Now slice each round in half (you will now have 4 cake layers).
Place one layer on a plate or pedestal (I highly recommend pedestals)
Spoon 1/2 the dulce de leche on to cake layer and spread to edge
Top with another layer of cake
Spoon chocolate buttercream on top of 2nd layer and spread to edge (don’t use all the butter cream, just enough to have a thin layer … use the leftovers on graham crackers or your fingers)
Top with another layer of cake
Spoon rest of dulce de leche on top of cake layer
Top with last layer of cake
Frost with cream cheese frosting
Die from delight…

Chocolate Buttercream Frosting
1/2 cup butter, softened to room temperature
8 oz. cream cheese, softened to room temperature
1/2 cup cocoa powder
1 box (1 lb) powdered sugar
1 tsp vanilla
1-2 Tbsp milk

Cream the butter and cream cheese with a mixer.
Add the cocoa and vanilla.
Add powdered sugar in small batches and blend on low until combined.
Scrape sides often.
Add 1 tablespoon of milk at a time until you get the consistency you want.

Cream Cheese Frosting
6 oz cc
2 tsp vanilla
2 tbsp milk
1 1/2 sticks butter
3 1/2 c powdered sugar

Combine all ingredients.
Blend until combined and creamy.