Slow-Cooker Chicken Mole

Food to Die For
Halloween hasn’t arrived yet but I am already over it. Too many stores have had the Halloween stuff up and on the floor for sale since August. (Even worse, I have seen the Christmas stuff in some places…really?) The over-availability of anything Halloween-related has made me indifferent to the goblins and ghouls. Even my kids seem lukewarm about Halloween—and when you think about the amount of candy that could come their way, that’s saying something.

To combat this, I have decided to stage my own personal rebellion (Okay, teenage angst tantrum is probably more accurate.) and focus on the day after Halloween. This year we are going to honor our dead with a Dia De Los Muertos feast.

Some of you may see this for what it actually is: another excuse for me to make Mexican food, my favorite. You would, indeed, be correct. But consider it as a way for me to educate my family about the fascinating traditions of other countries, thus making them more well-rounded and accepting citizens of the world. …Nah, I wouldn’t buy that either.

I will say this, any opportunity to get together with family and friends, to remember those whom we have loved and lost, is worthwhile. If it happens to also come with some rockin’ good food (and don’t forget the Margaritas!) from south of the border, so much the better.

Most of our honoring will occur on the soccer pitch, because of playoffs. I am going to use this Chicken Mole recipe to make life a little easier. Mole is one of the most iconic and flavorful dishes of Mexico. And is, therefore, the perfect choice with which to coax the spirits of the departed back to gather with friends and family for a great feast.

Slow-Cooker Chicken Mole
Adapted from Martha Stewart

What is great about this recipe is the ease of preparation. It is perfect to do in the morning, and find a simmering pot of mole when you get home from a day’s work.
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Pecan Bars

Belly up to the (Pecan) Bar
When life gets crazy, I bake. Others run or lift weights, but I self-medicate with cookies. This may not be the healthiest way to deal with life’s little curve balls, but the comfort is worth a thousand push-ups.

When this Barefoot Contessa recipe for pecan bars popped up on my Facebook feed, I knew I had to try them. I love pecans and anything with pecans—sweet or savory. Alas, the climate and soil of the East Bay are not optimal for a pecan tree, or I would have planted one within five minutes of moving in to our house.

With so much going on this month, I haven’t had time to make something for the fun of it…much less feed my family. So this recipe had been sitting on my try this pile taunting me. The perfect opportunity came last weekend for my sister’s impromptu gathering. After a stressful week, it was nice to get together as a family and relax…while yelling at the Cal game on TV.

The bars are good and I love that she uses honey instead of corn syrup. Not only does the honey give the pecan bars a more floral flavor, it’s just better for you. Plus, the addition of orange zest is delicious.

When I make them next time, I have a few tweaks. I would half the recipe (this makes way too many), and use regular butter instead of unsalted for both the crust and the filling. I like my pecan bars with a little more salt. Of course you could just sprinkle the cooling bars with some good-quality sea salt for a salted caramel feel. That would be darn tasty too!

Pecan Bars
Adapted from Ina Garten, The Barefoot Contessa
(Makes 20 large squares) Read more…

Sausage and Apples

The Comfort of Apples…And Sausage
During the past few days things have gone sideways, and stress has been high. These are dangerous times, my friends, because this is when I become a comfort food, carb, and fat monster. Somehow, the food that’s bad for us makes us feel better.

Usually, I reach for the fabulous potato, followed quickly by cheese, and rounded out with pasta. But not always—sometimes it’s sausage. Can I get an amen?

Maybe it’s the fat content, or it could be the all-around yumminess? (Yep, that’s a word). Or perhaps it’s the old-world homieness. (Okay, that’s not a word.) There are times when some tasty smoked Polska Kielbasa is just the thing. Or Bockwurst. Or Garlic Sausage. Or, well, you get the idea.

One of my favorite sausage dishes is one my mother made during my childhood—this automatically puts it in the comfort food category. Mom would pan fry slices of Kielbasa with onions and apples, and serve it alongside either mashed potatoes or buttered egg noodles. The flavors blend well together, and are undeniably autumnal. Occasionally, she would switch it up with bell peppers, but I always loved the apple version.

Sautéed sausage with apples come from the Norman region in France, where apples and Calvados are abundant. (Frankly, I prefer the non-calvados version.) There are many different apples and sausage recipes, from different regions in Europe.

Here is my recipe for Sausage and Apples. Feel free to improvise. I stick with Kielbasa, however you can substitute bratwurst or whatever your favorite might be.

Sausage and Apples
Serves 2 generously Read more…

Senate Bean Soup and Gam’s Navy Bean Soup

Cool Beans
Anyone who has known me for more than twenty minutes knows that I am into cooking. Those brave souls who stick around longer, know that I really like cookbooks…I have a rather large collection. There is something about cookbooks (and books in general) that make me happy. I love the look of them, and to thumb through them. I even use them to decorate my kitchen—there’s nothing cooler than a kitchen library corner!).

Over the years, friends and family have given me all sorts of cookbooks—from hot, trendy ones to the antiques they found in grandma’s attic. I especially enjoy the older ones, because they give me a glimpse of life in a different place and time.

My Father in Law gave me The Congressional Cookbook. It was originally published in 1927, and belonged to his mother. The recipes are compiled from members of The Congressional Club, who themselves are comprised of the wives and daughters of the members of Congress and the Supreme Court. Basically, it is a Congressional Junior League Cookbook. It is fantastic not only for the recipes, but for the social suggestions that go along with them. I may not ever have to worry about the proper seating arrangements for the President and other heads of state but at least I will be prepared.

Included in the 800+ pages of The Congressional Cookbook is the recipe for Senate Bean Soup, which has been served every day in the Senate restaurant since it was introduced in the early 1900s. It is, simple but very satisfying, and one that my grandmother used to make—though Gam tweaked it a bit.

It’s great to have in your freezer for chilly fall nights, or for a tasty lunch when the rain finally comes. (Cross your fingers!) This is a lazy Sunday type recipe so if you find yourself with a free afternoon, give this a try.

I have listed the Senate recipe below as well as my Grandmother’s version.

Senate Bean Soup
From The Congressional Cookbook
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