Category Archives: Recipes

America’s Test Kitchen’s Wacky Cake

America’s Test Kitchen is hosting a “journey” through the 1900’s where you cook one recipe from each decade.  This week’s recipe is from 1945, during the heart of World War II when food was being rationed.  This week’s recipe is Wacky Cake, which is a basic chocolate cake that requires no milk or eggs.  The leavening is from the chemical reaction that occurs between baking soda and vinegar.  Overall, the cake was very easy to put together.  It only required 1 pan and only 5 minutes to put together.  Also, I already had all the ingredients on hand.  It’s also delicious.  For the recipe, please see  America’s Test Kitchen’s recipe here.

Also, in order to show my spirit of the 1940’s and wartime rationing I thought I would include a photo of all of my canning work.  It includes strawberry, raspberry, and apricot jams, applesauce, tomatoes, pickles, beets, salsa, and vegetable soup.

My husband and I have quite the garden, so any extra crops end up either being canned or frozen for the winter.  While beets are good canned, green beans and peas are frozen.  Nothing tastes as good as homemade in the middle of winter!


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Ricotta, Basil, and Summer Squash (Zucchini) Frittata

My husband is a great guy, but he generally stays out of the kitchen.  He can make spaghetti, macaroni and cheese and pizza.  Besides those things his cooking skills are rather limited, except for one thing.  Frittatas.  Don’t ask, but somehow, that man can make excellent frittatas.  Whenever I try, they just don’t turn out.  The last time I tried, half of it stuck to the pan while the other half oozed out.  It wasn’t a pretty site.  So, from now on, my husband is responsible for making all of our frittatas.

I found this recipe for ricotta, basil, and summer squash frittata while I was looking for recipes to use zucchini.  As everyone knows, there is always an abundance of zucchini this time of year.  This year doesn’t appear to be an exception either, even considering the drought we are in.

So, while I watched our son, my husband successfully made another frittata.  It was good.  Next time though I think I would substitute out the ricotta for something with a little more pizzazz, like fontina.

Recipe: Ricotta, Basil, and Summer Squash Frittata

From: America’s Test Kitchen Simple Weeknight Favorites

10 large eggs

3 Tablespoons half-and-half

1/2 cup chopped fresh basil

Salt and Pepper

12 ounces Yukon Gold potatoes, peeled and sliced 1/4″ think

1/4 cup olive oil

2 summer squash, halved lengthwise and sliced 1/4″ thick (I used zucchini)

4 ounces (1/2 cup) whole-milk ricotta cheese

1.   Position oven rack 5 inches from broiler element and heat broiler.  Whisk eggs, half-and-half, basil, 1/2 teaspoon salt, and 1/4 teaspoon pepper together in bowl until combined.  Toss potatoes with 1 tablespoon oil in another bowl, cover, and microwave until tender, about 5 minutes.

2.  Meanwhile, heat 1 tablespoon oil in 12-inch ovensafe non-stick skillet over medium-high heat until shimmering.  Add squash and cook until golden brown and tender, 3 to 5 minutes.  Transfer to plate.  Add remaining 2 tablespoons oil and potatoes to skillet and cook until golden brown, about 5 minutes.  Add egg mixture and squash and cook, stirring occasionally, until large curds form but eggs are still very wet, about 2 minutes.  Shake skillet to distribute eggs evenly and cook, without stirring, until bottom is set, about 30 seconds.  Dollop heaping teaspoons of ricotta on top.

3.  Transfer skillet to oven and broil until ricotta is hot and melted and surface of frittata is spotty brown, 3 to 4 minutes (eggs should still be slightly wet).  Remove from oven and let sit for 5 minutes.  Using rubber spatula, loosen edges of frittata from sides of skillet.  Slide loosened frittata onto platter, cut into wedges, and serve.


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Another weekend is done.  Why can’t we have the week work in reverse.  Have a 5 day weekend with a 2 day work week?  That would be great.  Then I might actually get the chance to complete the things I say I am going to on a weekend.  Don’t get me wrong, this weekend was great, but I could still use about another, oh, 2 years off.  We had friends in town from North Carolina.  They used to live in Wisconsin and then they moved to NC about 2 years ago.  They are now moving back to Wisconsin in May.  I’ve been so excited.

The female of this couple friend, “C”, became one of my closest friends while she lived here.  We worked together at a manufacturing site up in a small town in Wisconsin.  We were the first female engineers to work in the plant.  So, we received a lot of crap from the floor personnel on a regular basis.  It helped that we could lean on each other.  She helped me more than she probably realizes.  Before working with her and becoming good friends I didn’t really know how to cook or bake and nor did I do any physical activity.  “C” encouraged me to start exercising and start cooking and baking.  Now I am addicted to both.  I exercise at least 5 days a week and we only eat out about 2-3/month.  I feel so much better about myself and I have never been in as good as shape physically as I am now.

So, when “C” moved away it was very difficult on me.  I’ve been trying to make other friends, but no one is quite the same.  When she left I filled up my time with more exercise and classes.  Then I became pregnant and that filled up my time.  Still though, I missed having “C” around.  “C” and I flow in the kitchen when we are together.  I am never worried when she is in my kitchen.  I think she knows her way around it better than my husband does.  Conversation is effortless between us.  We are very different but yet very similar, but I think that is what makes us work.  We reaffirm to each other that we are not weird or alone in our worlds.  We aren’t judgemental of each other.  I’m so glad she is moving back.

When “C” came to visit this weekend, Wisconsin decided to welcome her back with the only way it knows how.  A snow storm.  I love snow storms.  I love curling up in my house drinking tea and watching the nasty weather outside.  In my mind I’m thinking about cross-country skiing and getting out and enjoying the snow.

In order to celebrate what little we have of this winter left I made beef burgundy.  It is one of those “winter” meals that just doesn’t taste the same when the temperature is above 40degrees outside.  This stew was excellent.  My husband and I really enjoyed this meal and it really hit the spot after the snow had stopped.  Enjoy!

Beef Burgundy (from Slow Cooker Revolution by America’s Test Kitchen)

1 (5-lb) boneless beef chuck roast, trimmed and cut into 1 1/2″ pieces

Salt and Pepper

1 Tbsp vegetable oil

4 ounces bacon, minced

3 onions, minces

1 carrot, peeled and minced

1/4 cup tomato paste

6 garlic cloves

1 Tbsp minced fresh thyme, or 1 tsp dried

1/3 cup AP flour

2 1/2 cups Pinot Noir

1 1/2 cups low-sodium chicken stock

1/3 cup soy sauce

2 bay leaves

2 cups frozen pearl onions

1/2 cup water

3 Tbsp unsalted butter

2 tsp sugar

1 lb cremini mushrooms, trimmed and halved if small, or quartered if large

1.  Dry beef with paper towels and season with salt and pepper.  Place half of beef in slow cooker.  Heat oil in 12-inch skillet over medium-high heat until just smoking.  Brown remaining beef well on all sides, 7-10 minutes; transfer to slow cooker.

2.  Cook bacon in skillet over medium-high heat until crisp, about 5 minutes.  Stir in onions, carrot, tomato paste, garlic, and thyme and cook until onions are softened and lightly browned, 8-10 minutes.  Stir in flour and cook for 1 minute.  Slowly whisk in 1 1/4 cups white, scraping up any browned bits and smoothing out any lumps; transfer to slow cooker.

3.  Stir broth, soy sauce, and bay leaves into slow cooker.  Cover and cook until beef is tender, 9-11 hours on low or 5-7 hours on high.

4.  About 20 minutes before serving, bring frozen pearl onions, water, butter, and sugar to boil in 12-inch skillet.  Reduce to simmer, cover, and cook until onions are fully thawed and and tender, 5-8 minutes.  Uncover, bring to boil, and cook until all liquid evaporates, 3-4 minutes.  Stir in mushrooms and cook until vegetables are browned and glazed, 8-12 minutes; transfer to slow cooker.

5.  Add remaining 1 1/4cups wine to skillet and simmer until it has reduced by half, 6-8 minutes; transfer to slow cooker.  Let stew settle for 5 minutes, then remove fat from surface using large spoon.  Discard bay leaves.  (Adjust stew consistency with additional hot broth as needed.)  Season with salt and pepper to taste and serve.

My Notes:

I used a 2 1/2 pound chuck roast because I couldn’t find a 5 pound one and I thought that was quite large.  Next time I think I will keep with the 2 1/2 pound roast, but half the rest of the recipe.  It didn’t have quite enough meat.

I used 2 carrots in mine since I tend to prefer more vegetables than what most recipes call for.

I used a Merlot instead of Pinot Noir because I couldn’t find a Pinot Noir.  The Merlot was dry enough that it worked.


(Here’s a picture of my husband scrapping off the burnt goodness from the side of the slow cooker.  It was delicious.)

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My breath

Wow, it’s been a while since I’ve posted anything.  You see, a lot has happened over the past year which has really taken up a lot of time.  I changed positions at my company, had a baby, went back to work, took classes for my MBA, finished my MBA, and then took a breath.  Whew.  It was a nice breath.  During that breath I did whatever I wanted to do (as long as my son approved).  I read a lot, caught up on some TV shows, went shopping and took some naps.  I feel refreshed.

For 4 years I worked and took classes year round.  I rarely had a break and when I did I tended to have a lot of changing up to do on other things that I neglected.  Now, I actually have some free time.  Free time?  What is free time some of you might ask?  I’m not sure if I fully know what it is, but I think it is that time during which you have stuff to do, but it is not urgent enough that needs to be done immediately.  It’s the time during which you might able to read a couple more pages or surf the Internet or just sit down and catch your breath.  Some of us, including myself, seem to have a difficult time knowing what to do with free time.  We feel as though there must be something else that needs to be done.  I’m starting to learn that it is okay to stop and take a breath and enjoy my free time.  It is okay.  We are all just individuals and we must take breaths for not only others, but for ourselves also.

My 11 month old son taught me that when he was just a few weeks old.  It is probably the most valuable lesson he has taught me.  You see, he had colic.  So, my maternity leave was spent with a crying baby.  I would just sit and hold him because then he would calm down.  I spent hours holding him.  During those hours though I was neglecting myself.  I didn’t eat, drink or even go to the bathroom for long periods of time.  Eventually I got to the point that I was having milk supply issues from it.  It was at that point that I realized that I really wasn’t doing either of us any good if I didn’t take care of myself.  If I didn’t, he wouldn’t be able to nurse.  So, it was then that I started taking care of myself first.  It sounds selfish, but if I didn’t do that I wouldn’t be able to take care of him.

Well, I have taken a deep breath, actually many deep breaths, over the past few months and I feel much better.  I feel like I’m in a routine and things are humming along as they should.  It’s nice.

Now, if only the weather would cooperate, it would be even better.  Some of you have probably been rejoicing this winter since it has been rather warm.  In Wisconsin, it has been very warm and we have had almost no snow.  It might sound odd, but I actually don’t mind winter and snow.  I like snuggling up on the couch with a good book and a cup of tea while there is a blizzard raging outside.  I like going cross-country skiing.  I love all the foods that come with winter.  Beef stew just doesn’t taste the same when the temperature is above 40degrees, trust me, I’ve tried.

So, I was excited when I checked the weather for this week and we actually had a winter storm advisory.  The first one of the year!  Great!   Ski trails here I come!  I spent quite a bit of time this past weekend searching through my cookbooks looking for a good “winter” recipe.  One that would heat us up all the way to our core.  One that would preferably sit in the slow cooker all day making the house smell wonderful; so the minute I step inside after a long day’s work I remember that it will only be a few minutes until I warm up again.

Here is what I came upon: Ultimate Lentil Soup.  It sounded so homey, granted not my childhood home.  My only previous encounter with lentils was when I was in grade school and my mom decided to try them.  I don’t know what she did to them, but they were horrible.  I had almost completely written them off.  But this past weekend, I felt adventurous.  So, Ultimate Lentil Soup here I come!

This soup did exactly what I was hoping for.  It warmed me to the core.  It made our house smell wonderful.  It was quite filling too.  And it has given me a new opinion of lentils.  This soup has quite the depth of flavors and they really hit the spot when you are in the middle of a winter weather advisory.  So, if you find yourself in that position, try it.  Even if you are uncertain of lentils, I’ll be happy to let you know that my husband and I agree that this recipe will be made again in our house.

Ultimate Lentil Soup (from Slow Cooker Revolution by America’s Test Kitchen)

2 onions, minced

4 garlic cloves, minced

2 Tbsp EVOO

1 Tbsp tomato paste

1/2 ounce dried porcini mushrooms, rinsed and minced

1 1/2 tsp minced fresh thyme, or 1 tsp dried

4 cups low-sodium chicken broth

4 cups vegetable broth

4 ounces bacon

3 carrots, peeled and cut into 1/2-inch pieces

12 ounces portabello caps, gills removed and cut into 1/2-inch pieces

1 cup brown lentils, picked over and rinsed

2 bay leaves

8 ounces Swiss chard, stemmed and leaves sliced 1/2-inch thick (I omitted this since I couldn’t find Swiss chard.  I was going to substitute spinach and put it in right before serving, but I forgot.)


1.  Microwave onions, garlic, oil, tomato paste, porcini mushrooms, and thyme in a bowl, stirring occasionally, until onions are softened, about 5 minutes.  Transfer to slow cooker.

2.  Stir chicken broth, vegetable broth, bacon, carrots, portobello mushrooms, lentils, and bay leaves into slow cooker.  Cover and cook until lentils are tender, 9 to 11 hours on low or 5 to 7 hours on high.

3.  Stir in chard, cover, and cook on high until chard is tender, 20 to 30 minutes.  Discard bacon and bay leaves.  Season with salt and pepper to taste and serve with additional olive oil.


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TWD: Carrot Spice Muffins

So, I’ve been feeling very stressed lately with so much stuff going on.  In order to combat this I decided last weekend that I would stop baking with TWD.  I just haven’t been able to keep up since we had our baby.  Well, then I saw the recipes for August and I decided that I might be able to make some of them.  I wasn’t going to stress about it, but I was going to try to make them if I felt inclined to do so.

When I was looking at this week’s recipe I saw that I actually had all the ingredients on hand already.  And really, how long can muffins take to put together?  They usually take more time to bake than to assemble.  That was definitely true this week.  This week’s recipe was Carrot Spice Muffins chosen by Nancy of The Dogs Eat the Crumbs.  I really enjoyed these muffins.  They turned out exactly as Dorie described them.  They will be a nice breakfast treat for the week.

Now, I can’t guarantee that I’ll make next week’s recipe.  I happened to take a day off this past Friday which gave me a three day weekend.  That extra day is what really gave me the time to bake.  With having the traditional two day weekend next week anything is up for grabs.  It won’t help either that next Saturday is our 5 year wedding anniversary!  I can’t believe how those 5 years have flown.  I’ll do my best to make the postings, but like I said earlier, there are no guarantees.  If you would like the recipe please visit Nancy’s blog.  Enjoy!

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Filed under Breakfast, Recipes

TWD: Blueberry-Brown Sugar Plain Cake

I finally got the opportunity to do some baking this weekend!  Having a colicky baby really doesn’t give a person much time to do anything but breathe.  Good thing the colic seems to be getting a little better, or maybe we are just getting better at calming our baby.  Who knows, either way it was nice to be able to get in the kitchen again.

This week’s recipe for TWD was a blueberry-brown sugar plain cake chosen by Cindy of Everyday Insanity.  I’m glad this recipe was chosen this time of year when blueberries are in season.  They were even on sale this week at the grocery store.  They are so delicious I almost feel bad using them for baking in place of frozen ones.  I feel as though the only thing that will do them justice is just a bowl, nothing else, just plain blueberries.  A bowl of pure summer.  Oh well, the plainess of this cake helped the blueberries shine without anything special. 

The only funny thing about this cake is that it calls for an 11×7 inch pan.  It’s only funny because I was going through my kitchen this past week and I came across this pan.  I think it came in a set we received for our wedding.  What an odd size I thought, 11×7, I’ve never seen a recipe call for a pan of this size.  Oh well though I thought, it’s a nice size for coating things and for baking small fillets of fish.  Then when I was making a casserole this week it actually called for this 11×7-inch pan.  I was shocked!  Then when I came to this recipe, it again called for this 11×7-inch pan.  Two times in one week!  Up until know I don’t think I’ve used this pan more than two times, now I had to use it twice in one week.  It’s funny how things work isn’t it?

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TWD: Brown Sugar Bundt Cake & Something Special

Whew…it’s been a long time since I’ve posted.  At the same time though, it feels as though it was only yesterday.  You see, that is because little Eric decided to make his appearance.  It wasn’t as though I didn’t know it was coming.  He was born a day before his due date, so it wasn’t even completely unexpected.  It’s just been a lot of work.  Eric is a good baby, but he is a little colicky.  So, a good chunk of my time is spent trying to calm him.  Oh well though, it won’t last forever.

Now onto the recipe of the week, Brown Sugar Bundt Cake, chosen by Peggy of Pantry Revisited.  I would post a picture, but my cake didn’t exactly turn out picture-worthy.  The top half stuck in the cake pan, but that didn’t affect the taste.  I followed the recipe as is, I just think that my pears were a little too ripe and so a little too moist.  It is really good.  It is a very nice mid-morning snack between feedings.  If you want the recipe please visit Peggy’s blog.  Enjoy!

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