About Feast Everyday

Based in Corning, New York and the beautiful Finger Lakes. Started in 2009 by Barbara Blumer with her family and friends. Her husband, Tom, now regularly contributes, too.

Over 900 Recipes and still growing

From muffins to curries with step-by-step photos and how-to tips: see recipe index https://feasteveryday.blogspot.com/p/recipes-index.html

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Thursday, November 29, 2018

Chocolate Pecan Clusters (Vintage)

T
They taste like toasted pecans surrounded by chocolate mousse.

Recipe is from a 1970's community cookbook, contributed by Mrs. Harold Gross (Norma).  Today her byline would probably just say Norma Gross.   She used walnuts but I prefer pecans.


---Barbara


Vintage Chocolate Pecan Clusters

Makes 30 small or 16 large clusters

1/4 c. butter
1/2 c. sugar
1 egg
1 1/2 t. vanilla
1 1/2 squares unsweetened melted chocolate
1/2 c. sifted flour
1/4 t. baking powder
2 cups unbroken pecans (or walnuts)

Cream butter and sugar, add egg, vanilla and beat and beat and beat until creamy.  Mix chocolate in and dry ingredients which have been sifted together.  Stir in nuts, then drop by teaspoon 1 inch apart on greased cookie sheet. (I used parchment paper instead.) Bake 10 minutes at 350 degrees.

Thursday, November 15, 2018

No Corn Syrup Pecan Pie by Colleen

Brown Sugar instead of Corn Syrup
Since I’m on the docket to make T-Day and I haven’t made a pie in years, I thought I would do a trial run.  I wanted to find a recipe that didn’t use corn syrup.  

It is really good and easy to put together.  When I mixed it up, it looked a little scant in the pie dish, so I put a layer of pecan halves on the top of the pie in concentric circles and then sprinkled the top with a little brown sugar.

---Colleen

Brown Sugar Pecan Pie
(adapted from crazy for crust.com   by Dorothy Kern)


  • 1 pie crust 9”, from a box or homemade
  • 1 cup brown sugar packed
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter melted
  • 2 large eggs
  • 1/4 teaspoon salt
  • 1 tablespoon all purpose flour
  • 1 tablespoon milk
  • 1 teaspoon vanilla
  • 1 cup chopped pecans 
  • additional whole pecans (up to 1 cup) for making a top layer
  • additional brown sugar for sprinkling on top

Preheat oven to 400°F.

Place pie crust in pie pan and crimp edges as desired. Chill until ready to fill.

Whisk together both sugars, melted butter, salt, eggs, flour, milk, and vanilla until smooth. Stir in pecans and pour in prepared crust.

Add a layer of whole pecans in concentric circles, and sprinkle with brown sugar.

Cover edges of pie crust with foil or a pie crust shield. Bake for 10 minutes, then reduce the heat on the oven to 350°F and bake an additional 30-40 minutes, or until the middle is only slightly jiggly and the edges are set. Cool completely before slicing.

I made a simple all butter crust (referenced in the pecan pie recipe), which was okay but not great.  For the big day I think I will go with a shortbread style crust:
https://bakerbettie.com/shortbread-crust-sable-breton/
---Colleen

Wednesday, November 14, 2018

Baked Cod with Tarragon Lemon Butter Sauce

Baked Cod with Tarragon Lemon Butter Sauce
Any mild firm white fish works well with the recipe.  I use cod, which we can get frozen.  This is an easy weekday meal.  Nothing fancy, just very tasty. 

Tarragon vinegar is important for the dish, so don't skip it. Vinegar will never go bad, so it is good to have in the pantry.  It is in the vinegar aisle if you look for it.  

Fresh tarragon works best, but I find dried tarragon works just as well. 

Tarragon is a mild herb with a pronounced anise (licorice) flavor. 

---Barbara

Baked Cod with Tarragon Lemon Butter Sauce

Serves 2 - 4

6 cod fillets, fresh or defrosted
1 large lemon
1 T. tarragon vinegar
1 T. dried tarragon, or 2 T. fresh 
2 T. olive oil
salt and pepper
1 T. butter

In a small bowl, grate the lemon rind, juice the lemon, add the olive oil, and tarragon vinegar, and tarragon.  
Half hour to an hour before baking, coat the fish with the marinade and refrigerate.
Preheat the oven to 350 degrees.  
Remove the fish from the marinade (keep the marinade for making the sauce), season with salt and pepper, and place in one layer on a baking sheet. 
Bake for 15 - 20 minutes depending on the thickness of your fish.

In a small saucepan, bring the marinade to boil, and reduce it  a little.  Takes about 5 minutes.

Stir in butter, and keep warm.  Taste it, but probably won't need any salt.  
Pour the sauce over the fish, being generous.  Goes well with fluffy basmati rice.

---Barbara

Saturday, November 10, 2018

Spicy Yam Carrot Apple Ginger Coconut Soup

 
Spicy and sweet.  And a very pretty soup, I must say. Similar to a roasted butternut squash soup, but uses yams instead.  I think it's one of my best "let's see what can be made with what I have" soups.

I've made with and without the coconut milk, but the coconut milk helps to balance the spiciness of the curry powder.  If you don't like spicy soups, this one is not for you.

---Barbara

Spicy Soup:Yam, Carrot, Apple, Ginger and Coconut Milk

2 T. oil (any kind but peanut or avocado/coconut oil works well)
1 large onions, preferably sweet onions like Mayan, peeled and chopped
2 large yams, with orange flesh, not sweet potatoes, peeled and chopped
1/2 lb. carrots, about 4 small, scraped and chopped
2 large sweet apple, like Delicious or Jonagold, cored and chopped
1 T. grated fresh gingerroot
1 T. hot curry powder (use less if you don't like spicy)
salt
4 cups chicken stock
1 cup coconut milk (optional)
for garnish:
fresh cilantro sprigs
toasted pumpkin seeds
unsweetened coconut flakes
In a large stockpot, heat the oil, add the chopped onions, and a pinch of salt and cook on medium to let them sweat as you chop up the rest of the veggies and apples.  First add the carrots with another pinch of salt.  Then the yams with another pinch of salt.  Then add the curry powder and grated ginger and mix together thoroughly.  Your onions should be translucent at this point.  Add the apples with a pinch of salt.
Add the chicken stock and the coconut milk.  Bring to a very gentle simmer.  Cover and cook for 30 minutes.
Use a hand blender to create a creamy, smooth soup.  Taste and season as needed, but it should be good to go if you added the pinches of salt along the way.
Serve with garnishes like cilantro sprigs, or toasted pumpkin seeds, or unsweetened coconut flakes or all of the above.

---Barbara


Thursday, November 8, 2018

Ground Turkey Enchiladas from Colleen


Steve loved this very easy dish I came up with and even ate leftovers on day two!  You can easily double the recipe and make in a 9x13 baking dish.  Warning:  This is assembly, not really cooking!

---Colleen

Ground Turkey Enchiladas

Makes about 4 servings

one pound lean ground turkey
8 corn tortillas
1 package taco seasoning mix
1 small can Las Palmas Green Chili Enchilada Sauce
1-2 cups grated cheese (I use a four cheese Mexican blend)

Brown the turkey and add the taco seasoning (I use regular - Steve doesn’t like spicy) and cook down, per directions.  

Wrap corn tortillas in dish towel, sprinkle with water and microwave for about one minute or until tortillas are soft.  

Pour half of can of chili sauce in a pie plate.  Dip in tortilla to coat on both sides.  Spoon a few tablespoons of turkey meat into the middle of the tortilla and sprinkle with another tablespoon of cheese.  Roll up the tortilla.  

Place in glass 9X9 casserole dish (put a little enchilada sauce in the bottom of the dish first).  Continue until you have filled the tortillas.  If you have left over turkey meat, sprinkle across the tops of the rolled tortillas.  Pour the remaining enchilada sauce over the top of the tortillas.  Sprinkle with more cheese and bake until warmed through in 350 degree oven (for about 20 minutes).    

Serve with sour cream and guacamole if you have it and a salad.      

You can prep this and refrigerate the casserole earlier in the day, and then heat up at dinner time.  It will take longer to heat through - so maybe tent with foil?
  

Easy Salad Dressing:  Mix jarred salsa with some sour cream.  Chop romaine lettuce and radishes and whatever else you like in your salad.  This dressing is too heavy for baby greens, but works great on crunchy romaine.

---Colleen

Tuesday, November 6, 2018

Sheet Pan Dijon Balsamic Chicken with Veggies from Mary


"Mary's Roasted Chicken with Veggies from Clean Eating"
Mary and I had coffee this morning and she brought along a recipe which she had made recently from Clean Eating magazine that looked so good that I want to make it, too.

I wasn't aware of the magazine --- she has a subscription and really likes it--- so she gave me a copy to take home.  Looks great.  Thanks, Mary!
Here's a link to their website which is chock-full of  healthy eating information and recipes: https://www.cleaneatingmag.com/

   ---Barbara

Sheet Pan Dijon Balsamic Chicken with Veggies
(from Clean Eating)

Serves 4

¼ cup balsamic vinegar
¼ cup avocado oil, divided
2 tbsp Dijon mustard
2 tbsp pure maple syrup, divided
3 cloves garlic, chopped
2 tsp each chopped fresh thyme and rosemary
1 tsp hot sauce (choose a brand without added sugar)
4 4-oz boneless, skinless chicken breasts
4 carrots, cut into thin sticks
2 cups broccoli florets
½ small yellow onion, thinly sliced
½ tsp each sea salt and ground black pepper

Preparation
1. Line a large rimmed baking sheet with parchment paper. In a small saucepan, whisk together vinegar, 2 tbsp oil, mustard, 1 tbsp maple syrup, garlic, thyme and rosemary. Pour half of marinade into a large bowl and add chicken. Marinate in the refrigerator for at least 1 hour, or up to 8 hours. To remaining half of marinade in saucepan, whisk in remaining 1 tbsp maple syrup and hot sauce; refrigerate marinade in saucepan.

2. Preheat oven to 350ºF. In a bowl, toss carrots, broccoli and onion with remaining 2 tbsp oil; spread on one side of baking sheet. Remove chicken from marinade and place on other side of baking sheet. Discard marinade. Season chicken and vegetables with salt and pepper. Bake for 25 minutes, until a thermometer inserted in center of chicken reads 165ºF and vegetables are fork tender.

3. Meanwhile, place saucepan of reserved marinade over low heat and bring to a gentle simmer for 10 minutes. Drizzle sauce over chicken and vegetables.