Debbie Delozier :: A Casual Affair

Throughout the year when I have a little bit of this or a little bit of that leftover I bag it up and toss it in the freezer.  This makes for a freezer that is overloaded with “mystery bags”.  J will often be digging in the freezer and pull something out and say “what the heck is this?”, because I’m not really very good at writing the contents of the bag on the bag.  I usually remember what is inside.  Usually!  Then when it gets cold and snowy (like it has been here in Oklahoma since Christmas Eve) I begin to remember things I threw in the freezer.  With all those mystery bags in the freezer and all this free time, what’s a girl to do, but play in the kitchen.

In the freezer I knew I had a bag of butternut squash gnocchi from the time I had roasted a butternut squash and used half of it for rissoto (if you never tried that recipe you really need to, my mouth waters just thinking about it).  The 2nd half of the squash I made into gnocchi (NOH-kee) which is an Italian dumpling, usually made of potatoes and flour.  I had been wanting to make my own gnocchi for quite some time.  I had bought a box of pre-made gnocchi once (I don’t remember where or the brand or anything).  I’ll tell you right now, don’t ever (ever, ever) buy pre-made gnocchi.  I think we threw ours out and went to Sonic for a hamburger. Making your own is very simple;  here’s what you’ll need:

½ large butternut squash (about 2 ¼ pounds), seeded
Kosher salt
Freshly ground black pepper
12 ounces all-purpose flour, plus more for dusting

Just roast the squash at 400 degrees, cut side down for about 30 minutes.  Turn the squash over and continue to roast another 30-45 minutes until it is very tender.

Remove from oven and let it cool 15-20 minutes until it is cool enough to handle.  Scoop all the “meat” into a food processor and puree.  Spread out on a tray and let it cool completely.

Mix the squash puree with the flour, salt and pepper.  Transfer to a lightly floured surface and knead briefly until smooth.   Roll portions of dough into a ½-inch thick rope and sprinkle lightly with flour. Cut the rope into ½-inch pieces. Roll 1 side of each piece of dough against a lightly floured gnocchi board (just a hint, I would love to have one of these) or the back of the tines of a fork, pressing the other side lightly with your thumb as you roll it.  Do this with the remaining portions of dough.  Arrange on a lightly floured surface to dry for an hour or so.   At this point you can throw it in a bag and into the freezer until you are snowed in and have extra time on your hands.

Now that you’re snowed in, and if it just happens to be after Christmas and you have some leftover turkey (you could also use freshly cooked chicken breast or even one of those roasted chickens you see in the deli part of the grocery store to make it easier) and you’re thinking “hey, I think I have some butternut squash gnocchi in the freezer” this is the perfect time to make this soup.  Earlier in the day when you’re thinking of this you might want to pull that large baggie of chicken broth out of the freezer too, so that it will have time to thaw before suppertime.

Here is what I used to make enough to feed 5-6 people.

½ an onion, diced
1 large carrot, diced
1 stalk celery, diced
Some leftover turkey – diced
1 ½ – 2 qts chicken broth (that bag full you pulled out of the freezer – or store bought is fine)
Butternut squash gnocchi
Heavy cream (use your own judgment here)
Salt & pepper to taste
Flour & water (as a thickener)

Saute the onions, carrot and celery until the onions are soft.  Add the turkey (or cooked chicken breast or the meat from the purchased roasted chicken).  Add the chicken broth and bring to a boil.

Once the chicken broth is boiling, add the gnocchi.  Let the broth come back to a low boil and cook until the gnocchi is done (15 minutes or so depending on the size of your gnocchi).

Now add the heavy cream until it looks nice and creamy, because I don’t really measure while cooking I don’t know exactly how much I used;  I’d guess somewhere around 3/4 of a cup.  Bring the soup back to a low boil and add the thickener (the flour/water mixture) and continue to cook for at least 1 minute (this cooks the flour, you don’t want that flour taste).  Season with salt & pepper before serving.

I do hope you’ll try this (or do your own version)  it is really tasty.  In the next few days I’ll try to post the Meringue with roasted strawberries that we had for dessert.  It’s another “freezer mystery bag” recipe as the egg whites were pulled from the freezer.

Blessings!

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Once J was up and out of bed we donned our warm toasty thermals and outdoor wear and went traipsing out in the icy cold, following these tracks,  to find out what had happened to my suet feeder.  We picked up the trail just beneath the bush where the bird feeders were hung.  We followed it past our front door and across the front yard.  We soon found we were following more than one beast because the trail split and one set of prints went to the left of a pole out in the side yard while the other set went to the right around the pole.

We kept up with the trail as it came to the persimmon tree just at the side boundary of the yard where one of our culprits stopped to relieve himself.  We followed on into our neighbor’s yard and across their driveway.  At this point the trail went right up next to our neighbor’s house and under their windows.  We didn’t really want to be caught tiptoeing beneath the neighbor’s windows so we went out around their yard to the point where the tracks reappeared on the road on the opposite side of our neighbor’s house.

Once we picked up the trail again we only had to follow the tracks about half a block when we saw the suet feeder laying at the edge of the snow covered road:    It was packed with snow but none the worse for wear.

As we bent to pick up the feeder we heard the thieves bounding through the snow, bearing down on us,  to reclaim their stolen treasure.   I can’t believe that the feeder was still in one piece after these 3 had their fun with it.

They followed us home.  I can only assume to see where we would re-hang it so they could reclaim their treasure once our backs were turned.

J hung it very high this time and made sure it was on a sturdy support before we returned indoors.

The birds are all happy it is back and are once again flocking to the buffet we have set out for them.

The walk out in the snow felt pretty good too.  Earlier today Mr. Mom from Magpie Manor was correct in reading the tracks in the picture.  I would take him a treat if he didn’t have such marvelous cooks in his own household.

CASE CLOSED

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During our Christmas shopping expeditions J and I purchased a few new bird feeders for our own use (well, not exactly our use, but to put in our own yard).  The left side (lower) feeder has suet, while the right side (just a tad bit higher) feeder has nuts and seeds.   I like to have the feeders out the front window so that I can see the many, many birds come throughout the day.  We’ve been delighted to see various types of birds throughout the last week or so that the bird feeders have been up.

This morning I looked out the window and noticed (see if you can see what I noticed):    Do you only see one feeder?  It looks like the suet feeder is gone.  I thought “maybe it feel off the tree and is on the ground”.  Not on the ground, and no sign that it had fallen and was buried deep within the snow.

What I did find while out looking for my suet feeder were these:    Note:  I do have a bit of Indian blood but I guess it isn’t enough so that I know anything at all about tracking, because I have no idea what type of animal these would be made by.  All I know is, it is the type of animal that likes to eat suet and was big enough (and smart enough) to get it out of the bush and carry it off.  Maybe later when J gets around we’ll don our warm and toasty thermal underwear, boots, hats and scarves (and something over the thermals I guess) and follow the tracks and see what we can find.

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As the new year is right around the corner I thought I’d share my newest appetizer with you.  If you’re like me you have already received invitations that say “bring a dish” and this is one you can make earlier in the morning to take along that evening. I found the recipe in one of the “Recipes for Ending Hunger” books I bought from the Food Bank in Tulsa.  This recipe was shared by Bodean’s Seafood Market, which is sort of funny as it doesn’t have any seafood in it.

You’ll want to start by roasting a bulb of garlic, you can do this the day before if you like.  Don’t worry, you don’t need a special garlic roaster or anything.  Just wrap a nice big double layer of foil (not too tightly) around the bulb of garlic and roast it at 350 for . . .  I didn’t actually time it, but you’ll smell it and know it’s done.  I’m guessing about 30-45 minutes.

Other ingredients you’ll need besides  the roasted garlic.

1/3 cup goat cheese, softened
2/3 cup cream cheese, softened
3 cloves roasted garlic
½ cup pesto (prepared is fine and dandy)
¼ cup chopped roasted red bell pepper (just use the jarred ones)

I usually leave the cheeses out on the counter overnight.  This ensures that the cheeses are nice and soft and will mix well.

Here’s what you’ll do once you have everything roasted and softened:

Combine the goat cheese, cream cheese and the roasted garlic.  Once the cheeses and garlic are mixed well you can layer the torte’ anyway you like.  I put plastic wrap in the bottom and up the sides of a bowl then added a layer of cheese.  I then added the pesto followed by the roasted red bell peppers and the rest of the cheese mixture.  Cover tightly with the plastic wrap and refrigerate several hours.

When I was ready to serve I just pulled the mixture out of the bowl (using the plastic wrap), unwrapped it and turned it out on a platter.  I served the torte’ with baguette slices, you could do this or use your favorite cracker.  Or you could really go wild and serve both.

I hope you’ll give this a try, it’s a switch from the standard cheese ball.

Blessings!

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The Christmas of 2009 has been anything but traditional.  It’s the morning after Christmas and the stockings are still hung by the chimney with care.

Mid afternoon on Christmas Eve the Blizzard of 2009 blew it’s way into Oklahoma blanketing the entire state with anywhere from 3 to 8 inches of snow.  Here in Green Country (the northeast section of Oklahoma) we received somewhere around 6 inches.  This means we were blessed with a storybook White Christmas, but it sure put a kink in  almost everyone’s plans.

In previous years (every since J and I have been married, and J was quick to point out “for his whole 52 years”) Christmas Eve is when the entire DeLozier family tries to get together to celebrate.  Back in the beginning J’s mom always hosted Christmas Eve at her house.  About 9 years ago when J’s parents sold their house and moved into their little uptown apartment the siblings began to host Christmas Eve.  This year was Ed and Lori’s year to host the entire (20 of us now) family.  But the blizzard blew in mid day and put a kabash on the whole gig, including our Christmas Eve services at church.

This year J, Kati and I were snowed in at home and Cass & Travis were snowed in Tulsa with the Miller side of their family.  Christmas Day was the same.  This was a little hard for me, as this is the first time since Cass entered this world that we’ve not been with her either on Christmas Eve or Christmas Day.

On Christmas Eve J, Kati and I feasted on this and that instead of the superb meal I’m sure sis-in-love, Lori had planned for our evening meal.   We did have the chocolate fondue with shortbread cookies, pretzels, pound cake and strawberries which was part of my contribution to the holiday meal.

We opened a present each, played a new bowling game I’d picked up while shopping and enjoyed the chocolate fondue.  I might mention, I won at bowling:   See that score of 203, that’s me.

Christmas morning we slept late, it seemed fitting since the whole area was under a blanket of snow.  When we finally did make it up, the 3 of us opened presents and missed Cass and Travis alot.  Kati passed on opening her stocking, wanting to wait until her sister and brother (in-law) were home to open theirs too.

Later in the day we decided to go ahead and cook our Christmas dinner and go ahead with the plans of my parents joining us.  They were able to make it here which we were glad of since J couldn’t even get out of the driveway due to the deep (deep, deep) snow drifts.  

Cass and Travis, with Reggie, Layla and new kitty Khabi in tow, were able to make it here this morning.  We dined on Christmas dinner leftovers plus the goat cheese torte’ (another part of the contribution to Lori’s dinner) with baguette slices.  Kati was then ready to open her stocking along with Cass and Travis.

We were also able to get to town and visit with J’s parents and then over to his sister’s place to visit with her son and family who had come in from Boston for the holiday.  We haven’t been able to see J’s brother’s family as of yet but tomorrow is Lori’s birthday so I’m sure we’ll see them very soon.

It seems right that this would be the year that this might happen, as I mentioned in an earlier blog, Kati and I both have felt that things felt just a wee bit off center this season.  Even though we were not able to carry along with our longstanding family tradition we were still able to reflect on the birth of our Lord and the Hope that He brings to this world.  After all, He is the reason we celebrate CHRISTmas.

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As busy as December is (and it’s been busy) I’ve still been able to find time for a little extra fun.  We’ve kept up with our Church bowling league on Monday nights.  I’m pleased to announce we’re in 1st place; Pastor Rob says this proves God has a great sense of humor as none of us are great bowlers.  Heck, we’re not even good bowlers, but we sure do have a great time.

The featured photo was taken at the Philbrook Museum in Tulsa a few weeks ago.  It is a wild-life tree.  Everything on it is animal friendly and edible.  It is an enormous live tree in their backyard and saying it is beautiful would be a huge understatement.

I went to the Philbrook with a group of friends one night while we were in Tulsa looking at Christmas lights and having dinner.  We dined at Tucci’s, I had the Gorgonzola Ravioli which was delicious and more than enough for 1 person.  We drove around different areas of town enjoying the Christmas decorations and lights, barely missing a few individuals from a very large group of joggers (about 50 of them) out running through a neighborhood in the dark.

It was after dark when we arrived at the Philbrook.  All the lights were on and it was stunning.  

Don’t you love how the lights look like water tumbling down the steps?

I love fountains and Philbrook’s was no exception.  These are indoors and not working at this time of year. 

I absolutely fell in love with a chair in one of their lower rooms.  The back and the seat of this chair are both done in needlework, by hand I might add, as (if memory serves correctly) it was done in the 1700′s.  Here is a closer look of the back – No quick and easy task.

On a separate outing, J and I stopped by one of the outdoor/bird stores we like to visit to pick up a few new things for our feathered friends at home.  As you can see, this little Nuthatch was very happy to indulge in this suet cake.  Wild Bird’s has bird feeders all outside their front door and they were all being used the morning we were there:  Everytime the  front door would open the diners would all scatter.  They wouldn’t go very far, just far enough away to be sure you weren’t going to hang around very long.  Once you walked off a little ways, back they would fly to their awaiting feasts.

Our college student, Kati, has been home almost 2 weeks now.  I honestly had not realized how quickly J and I had gotten used to having the house to ourselves but I sure do notice how things are different now. While she has been home she has had appointments for her hair (again) and her 6 month dental cleaning.  The latter appointment only confirmed what we had been thinking, so we have made an appointment with an oral surgeon to have her wisdom teeth removed.  This will be done early on the 6th of January and we are hoping she will feel well enough to return to school and begin classes on the 11th.

Tomorrow is Christmas Eve which means we will be attending Christmas Eve services before heading over to Ed & Lori’s for the DeLozier Christmas dinner.  J’s mom used to host the Christmas dinner every year but as they have moved to their little uptown apartment the whole family no longer can fit in their home.  Since then Lori, Debbie and I take turns hosting the family (those that are able to come) in our own homes each year.  This year our gathering will consist of Mom and Dad D; also Debbie and Mike, their son Chris with Alice, Emily and Eva from the Boston area, and their daughter Kim and her boyfriend Chad.  Also, Ed and Lori (it is their house after all) with their son Cale, their daughter Lacey and her son, Graham.  J and I will also be there with our Kati.  Unfortunately it is our Cassie and Travis’ year to spend Christmas Eve with the Miller side of their family.

Cassie and Travis will join us at home on Christmas morning for opening presents and, later, having dinner when my mom and dad visit.

I think I’ve bent your ear long enough and I do have a meatloaf in the oven so I best be seeing to that.  I’m sure I won’t see you between now and the holiday so, our whole family wishes you and yours a most blessed Merry Christmas.

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This is the dessert I made for today’s Rotary Club meeting.  It met rave reviews.  Being pumpkin I felt it was just right for a dessert at this time of year.  It’s a quick and easy peasy recipe.

Here’s what you’ll need:

1 – 14 oz can sweetened condensed milk
1 – 15 oz can pumpkin puree (do not use pumpkin pie mix)
1 tsp ground cinnamon
1 tsp ground allspice
1 tsp ground cloves
½ tsp ground ginger
1 – 5.1 oz pk (large) instant vanilla pudding
¼ cup water
3 cups heavy cream
Ginger snaps

Go gather them up right now so you can make this.  Go ahead, I’ll wait.

Okay, now that you have everything gathered up, lets get started.   Mix the sweetened condensed milk, pumpkin puree and the spices together.  Whisk in the vanilla pudding mix and water (if this seems a bit thick adding a little more water is fine, don’t add more than a second 1/4 cup though).  Once everything is combined well set this aside.

Whip the 3 cups whipping cream to stiff peaks.  Add up to 1/3 of the whipped cream into the pumpkin mixture, mix well (this will lighten the pumpkin mixture and ready it for the rest of the whipped cream).  Add the remaining whipped cream and fold gently into the pumpkin mixture until no white streaks show.

Layer the ginger snaps and the pumpkin mousse any way you please, as you can see I crumbled some of the ginger snaps on the top.

I do hope you’ll try this, especially if you like pumpkin.

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It’s Christmas time and that means parties, presents, food (cooking it and eating it), shopping, wrapping, food, cards, decorating and FOOD.  J and I have been doing all of it too.  My pants are telling me we’ve been doing maybe a tad bit too much of the food part.

The picture was taken at a little get together at sis-in-law Debbie’s house last week.  She had invited some of our mutual friends (and her and J’s co-workers).  We had a great time.  The group pictured are playing Beatles Rockband.  Mike (brother-in-law) is on the drums, Debbie is singing (she has a lovely voice), that’s J on the guitar and friend Jolly on guitar.  Of course, most of us were also singing in the background (who can’t sing along when it comes to Beatles songs?).  Later they switched it up and friend Randy was on the drums and Jolly took the mic.

It was a fun (fun, fun) night.  The food was good and the

company was great, the entertainment was hilarious, and did I mention, we had FUN.

I finished up our Christmas shopping last week and we are planning a Wrap Party a week from tomorrow to wrap the whole shopping thing up cause we’re done.  It has been fun, I always have a great time spending money. heehee

This week has been full of cooking:  Rotary lunch was potato soup and grilled ham & cheese sandwiches; this morning I did a breakfast  of sausage, eggs, biscuits, gravy & cinnamon rolls for 20+ truck drivers, plant and office workers; I have 2 batches of shortbread cookie dough sitting in the fridge waiting for me and a cheesecake in the freezer waiting for me to finish with it.  I still need to prepare a goat cheese and pesto torte too.

A special dinner has been requested for tonight as our Kati is, at this very moment, on her way home for Christmas break.  I know she only lives 2 hours away and that we saw her a measly 12 days ago, but I’m so excited to see her and put my arms around her I just can’t wait.  She’s had a pretty rough 2 weeks (as all college students have had) with studying and taking finals. She’s been up way too late most nights and up very early most mornings.  She’s been walking across campus at 8 in the morning while the icy frostiness is still on the ground.  She’s been heading to classes and back home again in single digit weather and my bones ache for her.  So when she requested Cashew Chicken I went right out and bought cashews in preparation.  She had wanted this dish the last time she was home but with the way our schedules have been lately I was never able to get around to making it for her.  I promised her as she left it would be the first dish I made when she returned;  and I don’t think I’ve ever broke a promise to one of my girls.

I best I’ve best be getting off here and get myself to the church.  Our annual poinsettia delivery is expected in this afternoon and I need to be there for that.  The special lady that normally takes care of this is taking care of her husband who just returned home from open heart surgery and I know she is needed there so I offered to handle this little thing for her.  I’ll be at the church anyway decorating for our Festival of Promise and tasting party which follows.

If you’re in the area Sunday evening about 6 we’d love to have you drop by.  The music is outstanding and I promise it will be a blessing to you.  We also have many wonderful cooks in our church and I’m sure they are bringing some mighty tasty treats for the party.

Hoping you’re keeping those tootsies toasty.  Just a post-script too: our bowling team was in 1st place in the church league last Monday (of course we’ve bowled since then so who knows where we are now).  Pastor Rob thinks it’s because our God has a mighty fine sense of humor because we are far (far, far) from the best bowlers.  We do have a wonderfully fun time doing it and the fellowship with the other churches in town is marvelously fantastic.  Hope this news gave you a giggle, we sure had one.

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I spent most of the day Monday, and the afternoon Tuesday,  doing a bit of Christmas decorating.  I’ve added a few festive touches to some of the nooks and crannies around here.  J set up the tree Sunday evening but I just got around to putting the twinkles and trinkets on yesterday afternoon.  In years past I’ve been all about adding the glitter and sparkle just as soon as Thanksgiving has passed.  This year it took me a few extra days.  I don’t know if it’s because I turned 50 this year and I’m slowing down just a bit or if it has more to do with Kati being off at college and “not a creature is stirring” but J and I.  I’m going to go with the “not a creature” theory as I’m not about to let age think it has the upper-hand (not yet anyway).

J and I wanted to get some of the outdoor decorating done too, but it seems as if Old Man Winter snuck in on us under cover of the darkness last night so we may have to put it off for a day or two.  I do want to at least get some lights up.  It looked so bare last night as we drove in the driveway and the only light was the red lights of the front door wreath. Maybe Saturday we’ll be able to do something about that.

Old Man Winter certainly brought the cold; gone are the 50′s and 60′s we’ve been enjoying of late.  In the early morning dark hours his cold icy breath blew in bringing us 40 degree temperatures.  Kati called from Stillwater as she was walking through the snowflakes that were falling on the OSU campus. It’s funny how she has changed so much this last semester.  Of course now, she has to get out and walk all the way across the campus in the snow instead of sitting in a warm high school watching out the window as it falls to the ground.

I think I’ll go sit by the fire now and warm my freezing tootsies.  Hoping you keep warm and toasty too.

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Lately I’ve been obsessed with poaching pears.  One of the guests at today’s lunch asked if I’d run into a special on pears lately as the last 2 Rotary lunches featured poached pears.

Week #1 was Sangria poached pears over rice pudding:  and today’s lunch is the Poached Pear Tart (in the title picture) which features just a hint of ginger.    It is very pretty and your guests will think you spent a lot of time and energy but, between you and I,  it is as simple as pie.

You want to poach the pears the day before you serve.  Here is what you’ll need:

2 pears (I like to use Bosc)
1 cup apple juice
2/3 cup water
1/3 cup sugar
½ tsp vanilla
½” fresh ginger cut in strips

Add the apple juice, water, sugar, vanilla and ginger into a saucepan and slowly bring to a boil.  While the juice is coming to a boil you can peel the pears.  Cut each pear in half (try to keep the stem intact) and use a melon baller to core each half.  Put the pears into the apple juice and return to a very slow boil.  Cover and cook until the pears are soft when pierced with a fork (about 25 minutes).  When the pears are done remove them from the heat and let cool.

Once the pears have cooled transfer pears and poaching liquid to a covered bowl and put in the refrigerator overnight.

Next you’ll  want to make a crust for your tart.  You can also do this the day before or early on the same day you plan to serve.  I made a simple shortbread crust.  Here are the items you’ll need:

1 ½ cups flour
1/3 cup powdered sugar
2/3 cup (10 2/3 tblsp) cold butter cut in 1” slices
Preheat your oven to 350.  Put the flour and powdered sugar in your food processor, pulse once just to mix.  Add the slices of cold butter and pulse until it resembles crumbs.  Pour the mixture into a spring form pan.  Press the mixture up the sides and onto the bottom.  Cover the crust with a double layer of foil and bake for 12 minutes, then remove the foil and continue to bake for 8-12 more minutes or until lightly browned.

The tart’s filling is vanilla custard.  You can make a homemade custard or (like me, because I am a semi-homemade type of girl) use instant vanilla pudding and pie mix.  I used the lesser amount of milk (for the pie) and also added about a tablespoon of crystalized ginger, chopped very small, to the milk before adding it to the pudding mix.  Two minutes of whisking and you can pour it into your cooled tart shell and refrigerate for at least 1 hour (or overnight).

Okay, lets finish this tart by making a glaze.  You’ll need to do this at least 2 hours before serving.  Put 1/2 cup of the poaching liquid into a small saucepan and bring to a boil.  Whisk 1 1/2 tsp cornstarch into the liquid.  Keep whisking and cooking until it thickens and is glossy.  Remove from the heat and let it cool.

Remove the pears from the poaching liquid and discard the remaining liquid.  For each half of the pear, start about 1/2″ below the stem end of the pear and slice all the way through to the bottom at 1/2″ intervals.  Fan the pears out over the top of the tart with the stem in the center.  Brush with the cooled glaze and refrigerate for at least 2 hours.

Believe me, you’ll hear oohs and aahs when you bring this to the table and lots of mmmms when they get a taste.

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