In this week's St. Louis Post Dispatch Let's Eat section was an article on How to Make Perfect Baked Potatoes and Potato Soup. We love potatoes at our house, so I'll be making Baked Potato Soup for Sunday dinner this week.
We'll most likely have salad with that soup since I made a huge salad to take to my sister's for Christmas. For the salad I tore red leaf romaine and a curly green lettuce. I chopped celery and carrots (plus I also shredded some carrot too). I also sectioned a few ruby red grapefruits I purchased recently through the annual Rotary citrus sale; these grapefruits are fabulous! I also picked up a wedge of Wenslydale cheese with cranberries at Whole Foods the other day; I think some of this cheese crumbled into the salad might be good. While at Whole foods I also picked up some new (to me at least) crackers: lesley stowe raincost crisps. They had tasting stations in the cheese and wine area and boy were they tasty! I hope everyone likes them. I think we'll try these crackers alongside our salad this week instead of bread.
I also made two pies Friday night: a blueberry cheesecake pie to take to my Aunt Carolyn's and Uncle Bill's house for Christmas Eve, and a cherry cheesecake pie to take to my sister's. Both the pies are based on the Blue Ribbon Stuffed Crust Blueberry Pie I made a few weeks ago. It was so good I just had to make it again! However, we didn't make it to the Christmas Eve get-together because of the weather. So, I figure we'll have leftover pie for Sunday dinner.
While I haven't been writing much lately, I have still been cooking. Here are a couple of photos from some recent recipes...
Mediterranean Orzo Salad with Feta Vinaigrette, only with cheese tortellini instead of orzo
Melting Moments Christmas cookies
This cookie recipe is one of my very favorite and also one of the easiest to make. My dear friend Paula Moore gave me this recipe many years ago. Every time I make these cookies I think of Paula and Mickie Beckman, the gracious friend who first invited me to a cookie exchange. Both of these wonderful women have added so much to my life. Here's the recipe:
1/2 lb. butter, softened (2 sticks)
1/3 cup powdered sugar
3/4 cup cornstarch
1 cup flour
Mix dry ingredients together. Add to the creamed butter. Mix well. Roll into small balls and place on a greased cookie sheet. Flatten slightly (they don't spread). Bake at 300° for 30 minutes.
Frost with powdered sugar frosting tinted pink or green. Frosting:
3 tablespoons softened butter
1 1/2 cup powdered sugar
1 teaspoon milk (or more - add a little at a time until right consistency)
1/2 teaspoon vanilla
Makes 50 little cookies.
As you can see, I didn't color my frosting. I frosted the cookies then dipped them into the Christmas sprinkles. They sure were yummy!
Spanish Style Tofu and Potatoes
1 week ago