Cafe Johnsonia: May 2009

5.20.2009

Cake Slice Bakers: Mile High Devil's Food Cake with Brown Sugar 7 Minute Icing

Um, yeah. I'm having trouble uploading pictures AGAIN. It's putting a serious damper on my blogging habit. I either need a new mini-USB cable, or new USB ports on my tower.

Well, it is a good cake. The layers are thick, chocolatey and moist. The frosting is sugary and light.
But no pictures...

Ah, well. You'll have to head over to The Cake Slice Bakers Blogroll and see what the cake is supposed to look like. And I'll keep trying to upload my photos.

Menus and Meal Ideas

Menus:

*Sour-Cream Cherry Muffins (breakfast), Salad and Roll-Ups (lunch), Lasagna Bolognese with Roasted Broccoli and Rolls (dinner), Buttermilk Panna Cotta (dessert)

*Bacon-wrapped Pork Tenderloin, Roasted Yukon Gold Potatoes, Green Salad with White Balsamic Vinaigrette, Molten Chocolate Cakes

*Rosemary-Balsamic Chicken, Rice Pilaf, Homemade Rolls, Lavender Limeade

*White Bean, Roasted Red Pepper and Prosciutto; Spaghetti with Pesto; Chicken Sauteed in Olive Oil

*Warm Potato Salad with Mixed Greens Salad

*Easy Balsamic Chicken, Crusty Bread, Summer Beans, Rose Pound Cake with Berries 'n Cream, Lavender Limeade

*Chicken Gyros, Mixed Green Salad with Sun-Dried Tomato Vinaigrette

*Tilapia with Chimichurri Sauce, Rice and Beans, Corn

*Tomatillo-Green Chile Chicken Soft Tacos , Jicama Salad , Fresh Tomato Salsa , Gucamole
Tortilla Chips

*Lemon Pepper Tilapia; Pasta with Arugula, Fresh Tomatoes, Feta and Toasted Garlic; Berry Jellies

*Cilantro-Citrus Chicken; Quinoa-Bulgur Pilaf with Jalapenos and Corn; Spicy Baked Zucchini Wedges, Passion Fruit Ice Cream Sodas

*Marinated Sirloin Steak, Pan Fried Potato Slices, Mixed Greens Salad with Poppyseed Dressing, Red, White & Blue Trifle (4th of July)

*Barbecue Ribs with Mashed Potatoes, Corn, and Homemade Peach Ice Cream

*Butter Balti Chicken, Curried Lentils, Saffron Rice and Naan

*Tilapia with Lemon Herb Butter, Rice Pilaf, Roasted Asparagus

*Scallops with Wilted Spinach, Pasta with Spring Herbs, Florida Pie

*Sausage and Peppers with Polenta, Blackberry-Strawberry Sherbet

*Meal Idea from Guest Linda Carter--Salisbury Steak with Onion-Garlic Mashed Potatoes, Salsa Corn, Bread with Rosemary and Sea Salt, Fresh Fruit Compote

Food Storage:

*Food Storage Meal Ideas

Holidays and Special Occasions:

*Jill's Baby Shower Menu

*Christmas Goose Menu, December 2008

*Thanksgiving Final Menu, November 2008

*Thanksgiving 2008 Menu Ideas

*Valentine's Day Breakfast Ideas

*Valentine's Day Dessert Ideas

*Valentine's Day Dinner Ideas

5.18.2009

Food Storage: Our Meal Ideas (So Far)

Like I said, Liesa's book is inspired.

She got me to realize that I can mesh what we actually eat with food storage. I just need to keep up the work and planning I've been doing to adapt recipes, etc.

Some meals will come completely from food storage, others will have fresh ingredients in addition to food storage.

I've had a bit of a hard time because we don't typically eat a lot of prepackaged or canned items. (Which is why I love the idea of the freeze dried and dehydrated items to use in place of fresh fruit and veggies in recipes.)

Depending on the season I will change our menus up a little to include fresh produce--and leave some wiggle room for special occasions and such.

Here's a list of meals that we already eat that will work with food storage:

(This is a work-in-progress, pardon the roughness of the list.)

Corn Chip Soup
Food storage items: bottled green salsa, canned chicken, black beans, chicken broth
Fresh: cilantro, chips, lime, shredded cheese, sour cream

Lentil Soup
FS: lentils, chicken broth, canned tomatoes, dried herbs, balsamic vinegar
Fresh: carrots, onions, celery

Chili with Polenta
FS: dried beans, canned tomatoes, dried chilies, spices, cornmeal
Fresh: garnishes, onion

Split Pea Soup
FS: split peas, chicken broth
Fresh: ham bone, carrots, onions

Thai Coconut-Chicken Soup
FS: dried mushrooms, chicken broth, coconut milk, dried lemongrass, canned chicken (if not using fresh), jasmine rice
Fresh: chicken (if not using canned)

Butter Balti Chicken with Curried Lentils
FS: spices, nuts, canned tomatoes, basmati rice, lentils,
Fresh: chicken, onions, yogurt

Beef Stroganoff
FS: dried mushrooms (or fresh), canned beef chunks (or fresh stew meat), red wine, beef broth, egg noodles, possibly Watkins mushroom soup base
Fresh: mushrooms, beef, sour cream, onions

Chicken Paprikash with Spaetzle
FS: flour, spices, bottled roasted red peppers, tomato sauce, canned chicken (if not using fresh), powdered eggs, powdered milk, bread crumbs
Fresh: eggs, milk, chicken, red peppers (if not using dried or bottled)

BBQ Chicken Sandwiches
FS: canned chicken, BBQ sauce, ingredients for homemade buns (flour, powdered milk and eggs, yeast, sugar or honey)
Fresh: garnishes and sides

Chicken or Turkey Enchiladas (Two Ways)
*Eat with black beans and rice from long-term storage*

-Creamy-
FS: flour, powdered butter, canned milk, chicken bouillion cubes, bottled salsa, canned chicken, masa (if making homemade tortillas), canned chicken or turkey
Fresh: shredded cheese, sour cream, other garnishes, corn tortillas

-Red Sauce-
FS: dried chilies, tomato sauce, canned chicken or turkey, masa (for homemade tortillas), spices
Fresh: onions, garnishes, corn tortillas, shredded cheese

Roasted Red Pepper Bisque
FS: bottled roasted red peppers, chicken broth
Fresh: Shrimp (optional, but good), Romano cheese, cream

Cream of Tomato Soup
FS: canned tomatoes, chicken broth, dried herbs, evaporated milk (or canned cream), croutons
Fresh: garnishes

Tomato-Artichoke Soup
FS: bottled or canned artichoke hearts, canned tomatoes, chicken broth
Fresh: grated Parmesan cheese

Pizza
FS: canned tomatoes, flour, olive oil, yeast, olives, artichoke hearts, sun-dried tomatoes, other toppings, dried herbs
Fresh: mozzarella (and other cheeses), pepperoni, fresh veggies

Spaghetti with Marinara and Homemade Rolls/Bread
FS: pasta, canned tomatoes, olive oil, flour, powdered milk, sugar
Fresh: herbs, garlic, grated Parmesan cheese

Chicken, Beef or Tofu Teryaki with Peanut Noodles
FS: noodles, peanut butter, sauces and spices
Fresh: chicken ,beef, or tofu, sliced veggies

Chicken Pot Pie with Biscuit Topping
FS: flour, shortening, baking powder, buttermilk powder, chicken bouillion, powdered milk, canned chicken (if not using fresh), dehydrated veggies (carrots, onions, celery, peas)
Fresh: chicken breasts, carrots, celery, onions, peas

Tilapia with Tomatillo Sauce
FS: bottled green salsa (hopefully homemade), rice, black beans, dehydrated or canned corn (if not using fresh)
Fresh: tilapia filets, corn, cilantro

The list will get longer and hopefully include wheat berries, oat, and other long-term food storage items.

(And YES, we eat a lot of soup.)

5.15.2009

Giveaway: I Dare You To Eat It

I've been trying all day to sit down and finish composing my post about this inspired book. (My kids just won't let me do it!)

I bought a copy of this book after reading it at Aunt K's house a few months ago. It is indeed inspired and will help you get your food storage off and running.

I will have to sing all the virtues of this book another day soon--hopefully tomorrow. (Fingers are crossed.)

But for right now, I'll give you a quick rundown:

Liesa Card is a mother of five beautiful daughters, an accomplished interior designer, and expert on food storage. She wrote this book to help others tackle what can be a challenging task--building your family's food storage out of food you'd actually want to eat. She also maintains a blog about food storage including recipes and pictures. (www.idareyoutoeatit.com, or click on the image in my sidebar)

There are five chapters in the book that focus on:

1) Seeing Food Storage as Part of God's Plan (i.e. why is food storage important)
2) Planning to Eat and Share Your Food Storage
3) Implementing Your Food Storage Plan
4) Easy Food Storage Recipes (what the Card family really eats for dinner)
5) Moving Beyond Food Storage Myths

There are also charts and tables with helpful information about how much food should be stored per person per year, and other recommendations.

I wanted to host a giveaway of Liesa's book because it was an answer to my prayers. I didn't know where to get started or what to do. This book has helped me more than any other resource on the subject.

__________________________________________________

Giveaway rules:

1) Leave a comment on this post.
2) Anonymous comments will be ignored.
3) Include an e-mail address in your comment if you can't be reached through your own blog.
4) The giveaway ends on Thursday, May 21, 2009 at 12:00 AM (EST)

(Locally the book is available at Costco and Deseret Book. You can find Liesa's book online at amazon.com and deseretbook.com.)

5.14.2009

Mini Chicken B'Steeyas

I made these today for cooking club tonight. They are super yummy and surprisingly easy to make. The bonus is that you can make them ahead and freeze them for later--which I am going to do because I think I might need one or two of these every day as a little snack.

I'll let you know tomorrow if my friends liked them, too.

For the recipe, click here.

(image from marthastewart.com)

p.s. I'll be back tomorrow with more food storage posts.

5.12.2009

TWD: Tartest Lemon Tart and Tiramisu Cake

Babette (love her name) of Babette Feasts (a great movie and blog) chose Tartest Lemon Tart for this week's recipe. It was a nice change from all the chocolate desserts we've been making.

I adore lemon desserts. This tart uses whole lemons (sans seeds) for the filling. We loved the slight bitterness from the pith. It had a tangy, yet sweet lemon marmalade flavor.

I didn't do an nut crust like the recipe states. I had some of Dorie's Sweet Tart Dough in my freezer from a few weeks ago, so I used that instead. It's hard to tell from the picture, but I also torched the top of my tart. And you should, too, if you can. I loved the crunchy top with the smooth filling. (Very similar to the Lemon Goat Cheese tart I made a few weeks ago.)

My husband said, "So...these are basically lemon bars." No, my love. This tart is much more than that. We are going to try it with grapefruit one of these next days. I can't wait.

It was really good served with leftover (faux) mascarpone from the Tiramisu cake (you'll see it below).

And now for the Tiramisu cake.

Megan from My Baking Adventures chose what was probably the most popular recipe for last week. I couldn't find my USB cable for my camera to download the pictures and I had a raging case of tonsillitis, so that's my excuse for not posting last Tuesday. Visit Megan's blog for the recipe.

I could go on and on about my love of Tiramisu. It was my favorite dessert until I met my friend, Creme Brulee. Now it's the friend I only see once or twice a year, but still love and have no problem catching up with even though so much time passes between each meeting.

I have had my eye on this recipe since Deb from Smitten Kitchen made it a few years ago. It has taken this long for me to make it.

My version didn't come out as planned. I was sick and didn't know it. I swear that's why. :)

I ended up not using all the espresso syrup and booze the recipe called for because my kids wanted to eat it. (Not because I don't look for every way possible to add booze to desserts. I do because I don't drink, but have no problems cooking or baking with it.) And I forgot to add the chocolate between the layers. Everything was just slightly off.

I made a 9" by 13" cake and cut it into thirds. I like the idea of slicing it into squares.

Oh--and did I mention that I made homemade mascarpone (when I perfect it, I'll post the recipe) for this, but neglected to follow the directions? I ended up with thick creme fraiche. Not bad, but not as good for the cake. Next time I'll fork out the dough for the real stuff. It's hard to find in Utah, but since I made this I've found it at two stores.

The verdict all around is that this is a very good cake, but we prefer regular Tiramisu. (I'm still probably going to make it again sometime though.)

Check out the TWD blogroll and to see the other bakers' creations.

5.08.2009

Food Storage Blogs and Resources

Over the past few months I've been seeking out blogs and websites focused on food storage. I've found them to be so helpful as I've been making my food storage plans and philosophy. (More on this next week.)

Here's a list of great sites I've come across. If you have a site you love leave the address in the comments and I'll be sure to check it out.

EDIT: I forgot to add one of my very favorite food storage blogs--Safely Gathered In

Safely Gathered In--recipes, tutorials, tips, other great info about building your food storage and 72-hour kits (read more about them and their weekly posting schedule by clicking HERE)

Prepared LDS Family--all things related to food storage and emergency preparedness, highlights local specials on food to stock up on, etc, etc, etc.

I Dare You To Eat It--Liesa Card wrote the book and now she has a website. She provides recipes her family eats as part of their food storage, as well as tips, and other information (more next week about Liesa and her book)

My Food Storage Deals--will help you build your food storage by telling you where the deals are, also posts recipes and helpful hints

Fun With Food Storage Network: (includes the four blogs below)

(Plan It) Food Storage Made Easy--I love this site because it gives you "baby steps" to building your food storage (where to start first, etc.), product reviews, other pertinent information and tips--written by Jodi and Julie

(Eat It) Everyday Food Storage--I'm new to this site, but it seems like a lot of fun. The author, Crystal, wants people to know that eating your food storage can be tasty!

(Buy It) The Food Storage Shopper--written by Andrea, she teaches you how to budget for your food storage

(Buy It) The Obsessive Shopper--written by Shauntell, she also teaches you where to find the deals and how to save money

Utah Preppers--I just found this site and I'm intrigued. It's a group blog about being prepared for anything. It includes food storage posts as well as emergency and disaster preparedness. There are links on the sidebar to other "prepper" sites around the U.S.

Websites with Food Storage Products:

Shelf Reliance
Emergency Essentials
Golden Harvest Food Storage
Mill Harvest
Your Food Storage
Tomorrow's Harvest
21st Century Food Storage
Walton Feed
Food Storage Depot
Healthy Harvest

Please feel free to share your resources or ask question in the comments.

5.07.2009

Raspberry Cake Bars

One recipe I couldn't wait to try using the THRIVE food storage products was Raspberry Cake Bars.

I already said we were big fans of freeze dried strawberries, but I'd never tried freeze dried raspberries before.

This is what they look like:

They taste great out of the package, but you can also soak them in water and use them in place of fresh raspberries. I soaked them in water to make the recipe for the Raspberry Cake Bars. They behaved just like fresh raspberries. The bars were delicious. I made a half batch. They quickly disappeared and I wished I had made a full batch.

Raspberry Cake Bars
from Shelf Reliance

Crumb topping:
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/4 cup cold butter
1/2 tsp. ground cinnamon
1/4 tsp. ground cardamom (optional--but very good if you use it)

Bars:
2 cups granulated sugar
3/4 cup butter, softened
1/3 cup buttermilk
4 eggs
2 1/2 cups all-purpose flour
1/4 tsp. salt
2 cups THRIVE Raspberries

Place the raspberries in a bowl with enough hot water to cover them completely. Let them stand in water for 15 minutes; drain excess liquid and let berries dry.

Whisk together the dry ingredients for the crumb topping. Cut in the cold butter using a pastry cutter until crumbly. Set aside.

In a large mixing bowl, beat sugar and butter with mixer until creamy. On low speed, add the buttermilk and eggs. Stir in the flour and salt. Spread in a greased 15" by 10" pan. Sprinkle with berries and crumb topping.

Bake at 350 degrees for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Dust with powdered sugar and cut into bars.

__________________________________________________

I am planning on adding freeze dried raspberries to our food storage. My baby and older kids loved munching on the raspberries. I think they will be great to use in muffins and other baked goods. And I'm curious to try them in smoothies, too.

There are a bunch of new freeze dried fruits that have recently been added to the THRIVE line of products. I'm anxious to try the mangoes, apricots, peaches, pineapple, blueberries and blackberries. The other day Natalie was on Good Things Utah talking about the THRIVE products and recipes using the freeze dried blueberries and raspberries. (You can watch the video here.) She showed granola made with freeze dried blueberries and raspberries. I've been thinking about them ever since.

Strawberry-White Chocolate Chip Cookies

A representative from Shelf Reliance* contacted me and asked if I would like some samples of their products to try. I agreed thinking that I might be testing out their storage shelves. I didn't realize they had dehydrated food and other food products. (Silly me!)

I was excited when I opened up the box and saw samples of butter powder, whole egg powder, freeze dried strawberries and raspberries, flour, and sugar.

Because I don't like to recommend anything I wouldn't actually use in my own home, I wanted to take some time and use the Thrive products in my daily cooking. (By the way--I'm not getting paid for this. This is my honest review that I'm doing on my own accord.)

Also, I have to say that I'm particularly interested in the THRIVE products because I don't like canned food so much. Freeze dried fruits and veggies sound much more appealing to me. And I also don't do cake or other baking mixes. Butter and egg powder have interested me greatly for that reason.

I started with cookies. Why not?

I noticed a recipe on the back of the butter powder for chocolate chip cookies. I decided to use that recipe but use white chocolate and freeze dried strawberries.

I'm no stranger to freeze dried strawberries. We love them. My kids would eat them all day long if I let them.

Butter powder is a different story. I'll be honest--I wasn't expecting it to work well in cookies. I had not seen butter powder until I moved back to Utah and it was everywhere. So maybe you didn't know about it either.

I tasted it plain. And it tasted like powdered butter. :)

I reconstituted it as directed. All you have to do is add water.

I got out my hand mixer and started beating it. It was a little crumbly at first.

Then it smoothed out and started looking like fresh butter. I tasted it again--it tasted like butter with a bit of "powder" after taste. But it got really creamy.

I added the brown and white sugar and creamed it. It worked just like fresh butter.

I used fresh eggs in this recipe**. The dough came together just fine.

I added my freeze dried strawberries and chopped white chocolate.

The texture of the dough was surprisingly good. My kids and I sampled it and it tasted great.

The next test was to see what the baked cookies would be like.

They baked up great. And they tasted fine. They weren't exactly the same as cookies made with fresh butter, but if I gave one to you and asked you to eat it, you probably wouldn't know it was made with butter powder.

I took the cookies over to our cousins (who love cookies) and asked their opinion. The cookies disappeared quickly and the general consensus was that they were pretty darn good cookies.

Will I be adding Thrive Butter Powder to my food storage? Yes.

Strawberry-White Chocolate Chip Cookies
recipe adapted from Shelf Reliance

1 cup THRIVE Butter Powder
1/4 cup water
3/4 cup granulated sugar
3/4 cup brown sugar
1 tsp. vanilla extract
2 large eggs
3 cups flour (the original recipe calls for 2 1/4 cups)
1 tsp. baking soda
1 tsp. salt
7 0z. white chocolate, chopped (I used one box of Baker's white chocolate)
1 cup THRIVE freeze dried strawberries

Beat butter powder and water until smooth. Add sugars and beat until creamy. Add the eggs one at a time, beating well after each addition. Add the vanilla and beat. Whisk together the flour, baking soda, and salt. Add to the creamed mixture in several additions; mix well. Fold in the strawberries and the white chocolate.

Drop by tablespoonfuls onto a well greased cookie sheet. (I lined my sheets with parchment paper.) Bake at 350 degrees F for 8-10 minutes, or until cookies are lightly golden. Remove the cookies from the cookie sheet and let cool on a wire rack.

Store in an airtight container. Makes 2 1/2-3 dozen cookies.
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*Shelf Reliance is a local company that specializes in food storage shelving/rotation, food storage products, and emergency preparedness. Dehydrated food has a much longer shelf life than canned or bottled foods--up to 30 years if unopened. I've been interested in exploring all food storage options--including dried foods.

**If you are interested, Natalie over at Hot Off The Garlic Press has posted a video of how to make chocolate chip cookies using egg powder.

Food Storage: I'm Just Getting Started

(image from beprepared.com)

I am a Mormon. Some of you probably already knew that.

There's a funny thing that Mormons do--we store food and supplies in case of emergency.

The leaders of my church have urged members for years and years and years to build up what we lovingly call "Food Storage." I'll go into what this entails later.

I grew up in a home that had food storage. We even had a special food storage room in our basement. My grandparents had food storage. My neighbors had food storage. Everyone I knew seemed to have food storage.

We spent Saturdays canning peaches, pears, and tomatoes. We also frequently went to one of our church's canneries to can food for our family and for others.

Here I am--an adult, a wife and a mother to three kids, a Mormon...and I don't have any food storage.

When we lived in New York, my excuse was that we didn't have enough room. And it was more than an excuse, it was true. Every square inch of our apartment was filled with basic necessities and people.

As we prepared to move back to Utah, I made sure that when I was looking for places to live, we would have enough room for food storage. Guess what? I have an entire room in my basement--with shelves--for food storage. (I'll post pictures soon--I'm going to clean and organize it. Before and after shots will be part of the deal.)

I'm no expert. This is the first step in my journey to accumulating my food storage as my church leaders have admonished me to do. (And add to that water, financial reserves, and emergency preparedness.)

I think it's a good idea for everyone--whether you are a Mormon or not--to have food storage.

There were times in my childhood when my dad lost his job and we relied heavily on our food storage to get us through the lean months without income.

Natural disasters happen. We need to be prepared with clean water, food, and other supplies.

What if we were confined to our homes during an outbreak of disease? Not too far from reality right now, is it?

I'm going to document my progress towards establishing my food storage because I do believe in it and I feel the urgency to do it now more than ever before.
__________________________________________

Over the next few days I'm going to share some of my resources that have helped get me excited and prepped.

I invite you to share your resources and comments.

5.01.2009

Blood Orange Cupcakes with Faux Buttercream Icing

I finally figured out what to do with my two blood oranges! Why not make cupcakes? I sort of threw this recipe together from a couple of recipes I like to use. The cupcakes are super moist. You can use your favorite cupcake recipe and just add some zest. I'll be honest, the cupcakes turned a little green from the blood orange juice. They tasted great though.

I'll let you in on a little discovery I made...

Meringue buttercream icing can be tricky to make--especially if you are in a rush or don't have a lot of experience with making it. I was looking at a jar of marshmallow cream I bought to make fudge for Christmas. (I never got around to it!) The ingredients are basically the same as a meringue--with the exception of corn syrup. A light bulb went off.

What if I used it to make buttercream?

I tried it and it worked beautifully. Even more, it's a lot more stable than the traditional buttercream I usually make--not necessarily better, but an adequate substitution. The recipe is below.

Blood Orange Cupcakes
makes about 2 dozen (maybe a few more)
recipe by Lindsey Johnson

3 cups cake flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt

3 sticks unsalted butter, at room temperature
2 cups granulated sugar
zest of 1 blood orange
4 large eggs
1 tsp. pure vanilla extract
1/2 tsp. almond extract

1 cup sour cream
1/4 cup fresh blood orange juice

Preheat oven to 350 degrees F. Line two 12-cup muffin tins with paper liners.

Sift dry ingredients and set aside.

Using a stand mixer with a paddle attachment, beat butter, sugar, and zest until light and fluffy, scraping down the sides of the mixing bowl as needed.

Add the eggs one at a time, beating well between each addition. Add the extracts, beat well.

Starting and ending with the dry ingredients, add the flour and sour cream alternately, mixing just until the flour disappears into the batter. Add the orange juice and mix well.

Remove the bowl from the mixer. Scrape the sides and bottom of the bowl to make sure all the ingredients are incorporated.

Fill each lined cup 2/3 full with batter. (You may end up with enough batter for a few extra cupcakes.) Bake for about 20 minutes. The cupcakes will be golden brown, and will stay flat on top. Test with a toothpick inserted into the center.

Remove the cupcakes from the pan while hot and place on a wire rack to cool.

Faux Meringue Buttercream
Recipe by Lindsey Johnson

1 large jar (13 oz.) marshmallow cream
1 lb. unsalted butter, room temperature
zest and juice of 1 blood orange

Place the marshmallow cream in the bowl of a stand mixer and turn on medium speed. While mixer is running, add the butter a tablespoon at a time into the bowl. Beat until incorporated and fluffy. Add the zest and juice. Continue beating until the buttercream comes back together--it may separate or look curdled.

Use immediately or store in the fridge for up to 1 week. (The icing will also freeze well in an airtight container, being careful to keep it protected from strong odors like garlic and onion.)

Gojee

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