MIRROR MIRROR - Movie Review

This is probably not a movie I would normally choose, especially not having read the reviews.  But it was opening night and we were out with friends and decided to go.  It was entertaining.  It tried to have something for everyone, adventure, comedy and special effects, not always successfully.  The romance was so so.  The best thing for me was the awesome costumes.  Some of the dresses and sets were stunning. 

Julia Roberts was a little too likable as the wicked stepmother but she got her due in the end.  Mike made the statement that she was a bit too much Julia Roberts and I think he was right but she stole the show anyway.

This is far flung from the original Snow White and a bit disjointed in places but I am sure most kids would like it and it wasn't painful at all.  2 1/2 *

GNOCCHI CHICKEN SOUP

The basis for this soup came from a Pinterest post but I changed it significantly, especially by lightening it a lot.  This is a wonderful hearty chicken soup.  I have made it several times and absolutely adore it.  I made my own Gnocchi, which is no harder or time consuming than homemade noodles and so much better than the commercial which is OK in a pinch.  Get a good brand like Barilla.   The secret to Gnocchi being soft and not gummy is using dry potatoes and the microwave works the best.  If you want to bake in the oven wrap them in foil.  I made it once with leftover rotisserie chicken and it was good but I really like the meatballs.  This is a great versatile meatball which can be made with turkey or chicken and the spices can be changed according to what you want it for.  I have added sage and thyme for a mushroom sauce or chili powder for making bar-b-que meatballs.  

Chicken and Gnocchi Soup

1 T. olive oil in a Dutch oven pan – Grate in 2 cloves of garlic and stir until browned.  Add 2 cups of rich chicken broth and 4 cups of water.  Add 2 grated carrots and 1 stalk of grated celery.  Throw away the strings.  Add 1-2 tsps. dry basil or 3-4 T. fresh chopped.  Add 1 tsp. salt and ½ tsp. pepper. (If you are using meatballs (2-3 Cups) add now if chicken add with the gnocchi.) Simmer for 20 minutes. 

Stir together 1/2 whipping cream  and 2 Cups milk with 6 T. flour.  Stir into the simmering soup until thickened.  Add 1 package of commercial gnocchi or 1 recipe of fresh gnocchi and 2 C. chicken.  Simmer for 5 min.  and enjoy!  It is good served with a little Parmesan cheese sprinkled on it.

Fresh Gnocchi

Cook 4 medium potatoes about 3 min. each in the microwave until soft.  Let sit for 10 minutes and peel by hand.  Chop up in a bowl and mash with a hand masher or pastry blender until all the big pieces are broken up (don't whip). (You can also cut up and chop in a food processor)  Add ½ C. flour, 1/4 C. Parmesan cheese,  ½ tsp. salt, 1 egg…if it is extra large beat up a little and don’t add all.  Stir together and turn out on the counter and knead for a minute on a floured board.  Don’t overmix.   Cut into 4 pieces and roll each piece into a ¾ inch snake on a flour covered board.  Cut into ¾ inch pieces and quickly round the edges with your fingers.  Bring a pot of water to boil and add the gnocchi one cut-up rope at a time and boil for 2 minutes or until they float.  Remove with a slotted spoon and place in a bowl until ready to add to the hot soup. 

Chicken Meatballs  These are good in spaghetti sauce or a mushroom sauce over rice or could be used as an appetizer with a bar-b-q sauce. 

1 lb. ground chicken breast or ground turkey

1/3 C. whipping cream

½ tsp. garlic powder

½ tsp. salt

10 good grates of fresh pepper or ¼ tsp.

1 tsp. dry basil or  2 T. chopped fresh

¾ C. bread crumbs (I crush garlic croutons from Costco)

Or ½ C. quick oatmeal

½ C. coarse grated Parmesan cheese

Mush all together and roll into small balls.  Place on a greased cookie sheet and broil on high until browned.  No need to turn.  This is more meatballs than you need for the soup but they freeze well for another use.

For the soup I make the meatballs half this size.  I like to make a double recipe and keep some in the freezer for a quick meal.

EASTER BRUNCH RECIPES & IDEAS

My son Ian came for Spring break from school in Portland Oregon and since he was leaving before Easter I had a brunch for him before he left.   I filled my DIY  (which I learned stands for "do it yourself") serving platters with fresh fruit and then I have included recipes for some of the things I served.

After buying some fun yellow plates at the Dollar store I noticed that the matching bowls were quite tall and I wanted to make some serving plates for elevation.  The Dollar store also had green plates and bowls so I made two, gluing the bottom of the bowl to the bottom of the plate with a generous amount of epoxy glue.  I also made a red one from Wallmart because they have tall bowls in their open stock dishes.  They have lots of different colors.  The plates there are $2 and the bowls a dollar I think.

I served my favorite brunch dish Asparagus Quiche  I made half with bacon and half without.

I served Nutella French Toast  with a Buttermilk Carmel Syrup, which is heavenly to my taste buds.

This has always been a favorite with my family, Dutch Pancakes.  I served it with fresh strawberries and whipped cream or a Buttermilk Carmel Syrup recipe to follow.

DUTCH PANCAKES -  In an extra large baking dish (bigger than 9x13)  put 1/3 butter and set into a 425 degree oven to melt.  (don't burn, have all your ingredients ready to blend before you put the butter in the oven)  In a blender put 1 1/2 C. of whole milk or 1 1/4 C. milk and 1/4 C. cream.  (Low fat milk is also fine)  Add 6 large eggs and blend a little.  Add 1 1/2 C. flour  and 1/4 tsp. salt and blend for 30 seconds.  Pour into the hot dish and bake for 15-20 minutes until cooked through and brown.  Be sure to let everyone see it before it deflates, so beautiful!  Cut into pie wedges.  It serves 4-6 generous servings or 8 if you have other food.

BUTTERMILK CARMEL SYRUP -  I wanted a little syrup for the Nutella French Toast and the Dutch Pancakes for those that don't like strawberries (like my husband) so I tried this from Pinterest
It comes together very quickly.  This is my Version. In a large saucepan add:
1/4 C. butter and stir on medium heat until it browns a little then add:
1 1/2 C. buttermilk
1 C. of granulated sugar
1 C. brown sugar
1 T. corn syrup (in case it wants to go to sugar in the refrigerator)
Bring to a boil and boil 1 minute.  Remove from heat and add 1/4 tsp. baking soda and 1 tsp. vanilla.  I added a T. of dark rum also.   We loved this sauce and I can see it on bread pudding, fresh apple cake, ice cream and lots of other things. I can also see me eating this out of the jar for lunch.

 CURRIED DEVILED EGGS - This is my favorite deviled eggs.  Bring 6 eggs to boil.  Turn off the heat and let sit for 12 minutes.  Drain and cool with ice and water if needed quickly.  Peel and slice in two and remove the yolks.  Finely chop 1 smalish stalk of celery and add to the yolks with 3-4 T.  mayonnaise, 1/4 tsp. curry powder and salt and pepper to taste.  Very easy.  Add a little more curry if you wish.  I like a mild curry taste.  

I Served these Strawberry Bannana Muffins at last year's Easter Brunch.

QUINOA SALAD

Quinoa Salads are big now and there have been several versions on Pinterest  This is mine.  I like this salad a lot and know I will have it in the refrigerator often for a healthy lunch.  One of my vegetarian sons was here when I made it and liked it also.  Quinoa is a very healthy grain grown in the Andes I believe and has no gluten.  You can buy it in most grocers now.  Costco sold it once.  I haven't seen it lately but maybe it is there.  
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Put 2 T. oil in a 2 qt. pot and stir fry, until lightly brown: 1- 2 cloves of grated garlic, 1 T. Cumin seeds crushed in a mortar and pistil a little, and 1 ¼ C. Quinoa.  Add 2 ½ C. water, 1 tsp. salt and 10 grinds of pepper and simmer covered for 15 minutes.  Add to the hot grain ½ C. dried fruit as desired:  Golden raisins, dried cranberries or snipped dry apricots or a combination of any.  Add 1 can of rinsed black beans and ½ C. rinsed frozen peas.   Mix together 3 more T. oil with ¼ C. fresh lime juice and ½ tsp. ground cumin.   Mix everything together with ½ C. chopped Cilantro (optional but I love it in here)  and ½ C. slightly chopped pecans or toasted almonds.  Adjust the salt and pepper.  Add some green onions if desired.  Chill and when ready to serve add some cubed Avocado as desired. 

The recipe I based this on had smoked paprika and it was terrible.  I decided that I don’t like smoked paprika.  It is just too overpowering.    I added a little Garam Masala (a very nice Indian spice) to the paprika and it was a great improvement.  Some time I will make it with only the Garam Masala instead of the Cumin. 1 tsp. added to the dressing will probably be about right.

AN AMAZING PAINTING BY IAN ANDERSON

An amazing picture painted by my son Ian Anderson.   Click for a larger detailed view.  (It may take a few clicks to bring it up but worth it.)

CHOCOLATE MOUSSE CHEESECAKE PIE

 This is my favorite dessert this year.   It is died and gone to heaven good.  I will be making this forever whenever I need a good chocolate fix.   I  have the nuts and the no nuts in my family so this is how it looks.  The mousse is delicious by itself.  I found the basis of this recipe on Pinterest but changed it quite a bit with a different crust and a no bake cheesecake layer.  I made it in a spring form pan but it could be made in a 10 inch pie pan.  The mousse is worth the time as its own dessert.

 

Crust - Melt ½ C. unsalted butter (Preferably) but salt is good too.  Beat in one extra large egg and one Chocolate cake mix….any kind.  Stir until there are no dry spots.  Roll into a fat roll and cut in two.  Wrap half in foil and put in the freezer for the next pie. (or bake into cookies)  Press the other half into the bottom of a greased 9 inch spring form pan or a 10 inch pie pan.  If you use the pie pan you might need more of the crust mixture.   Bake for 12 minutes at 350.  Cool while you make the cheesecake mixture.

Cheesecake Layer –  Whip ½ C. whipping cream set aside.  Beat 1 - 8 oz. block of cream cheese (room temp is easier)  with the same beaters  until creamy and add 1 tsp. vanilla and ½ C. powdered sugar.   Fold in the whipped cream and spread onto the baked crust.  Put in the refrigerator while you make the mousse.

Mousse Layer – Melt 3 T.  butter in a double boiler or a bowl over simmering water.  Add 6 oz. of semisweet chocolate.  I used Costco’s Ambrosia  semisweet chocolate chips  and it was good.  One generous cup.  The second time I used 1/3 C. Gittard Milk chocolate and 2/3 C. semisweet.  It depends on how chocolaty you like things.  They were both good.

Turn off the heat and melt the chocolate stirring very quickly over the hot water.  Remove from the heat and stir in 3 egg yolks one at a time beating well after each addition.  Add 1 /2 tsp. vanilla. 

Beat the egg whites with ½ tsp. cream of tarter and 6 T. sugar added gradually until very stiff peaks form.   Using the same beaters beat ½ C. Whipping cream with ½ tsp. vanilla until stiff and fold into the egg whites.  Fold into the chocolate mixture when it is luke warm and mix well.  Pour over the cheesecake layer and cover with plastic wrap.  Chill for 2 hours or more.

Ganache Layer -  Heat a scant ½ C. whipping cream until hot but not boiling (microwave works)   Add ½ tsp. instant coffee if desired (stir until it dissolves) and ½ tsp. vanilla.  Add one cup of semisweet chocolate and stir until melted.  Refrigerate for 15- 20 minutes or so until it starts to set up but still runny.  Remove the plastic wrap and pour over the mousse letting a bit drip over the edge.  Sprinkle with toasted chopped almonds if desired.  I do half and half for the nuts and the no nuts.

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The heavenly mousse

NUTELLA CHEESECAKE BARS

 Nutella is definitely my weakness.  It is best I don't have a jar of it around.  This is a good quick cookie bar (made with a cake mix) with a crispy outside and a soft yummy middle.  

Nutella Cheesecake Bars

1 box Devil’s Food Cake Mix

1 Cube melted butter

1 egg

1 tsp. vanilla

1 C. chopped nuts if desired (toasted almonds coarsely chopped are good)

Beat the egg into the melted butter.  Stir in the Cake Mix and stir together until no dry spots.  Press half the dough into a greased 9X13 cake pan.

Beat together:

1- 8oz block cream cheese

2 Extra large eggs

1 C. Nutella

¼ C. Butter Melted

2 ½ C. powdered sugar

2 tsp. vanilla

Add: ½ C. Chocolate chips – semi-sweet or milk

Pour over the first crust and smooth to the edges.  Flatten pieces of the remaining dough in your hand and lay it on top of the cheesecake mixture until covered.  Spaces between are fine.  Bake at 350 for 30 minutes.  Cut into desired sizes when cool. They are very rich...smaller is better.

BUBBLE PARTY - Homemade Bubble Solution

I was planning a bubble party for my grandson Luke while we were in LA last week.  I found a recipe for homemade bubbles from a Pintrest site.  I made 3 quarts for us to use and some for Luke to take home.  With a small bottle of Dawn dish detergent and a small bottle of corn syrup you can make a gallon of bubble stuff and it makes great bubbles.  I went to K Mart and bought a battery operated bubble machine for $10, a bubble gun, and some bubble wands.  The bubble machine worked great and pumped out lots of little bubbles, which Maren's pug had a riot chasing.  The gun was so so.  I should have gotten the push button model instead of the trigger one, as it was hard for Luke to push.  But the best deal was the bubble wands.  For $1.50 you get a wand that makes bigger bubbles by dipping it in the solution and waving it through the air.  I went back to get more wands for an Easter bubble party at home with Michael.  (Walmart has these wands also in 2 sizes $1 and $2)  Unfortunately I didn't get any pictures of the party...just me trying out my solution with a wand I made from a piece of heavy wire.  Here is the recipe:

Put 2 1/2 cups very hot tap water into a quart jar.  Add 1/2 Cup Dawn liquid detergent and 1/2 Cup corn syrup.  Stir until mixed well.  Go make bubbles!

Here is the bubble wand and the solution.  The site where I got the recipe had the idea to put it in a sun tea jar with a spigot for dispensing.  I plan to do this next time.  Happy Bubble Party!

My Academy Award Pick

War Horse

Twenty years ago this movie would have won, hands down.  I liked “The Artist” but it didn’t compare to  " War Horse,” in my opinion.  This was the best movie I have seen in a long time.  It is an old fashioned epic movie with family sentiments and characters you love.  Albert is the young man in rural England who trains the exquisite horse, he names Joey.  A bond develops that reminded me of “The Black Stallion,” boy-horse relationship.  That movie is a favorite of mine.  Both of these movies have their silent elements where the boy-horse attraction unfolds without words, but your heart soars as you watch.  

 The father’s extravagant purchase of the horse puts the family in financial peril that forces the father to sell the horse to a military officer to be used in the beginning battles of WWI.  The horse moves through the war changing and inspiring the lives of all who experience time with this amazing horse—British Cavalry,  German Soldiers and a French farmer and his granddaughter.  I liked that they portrayed the German soldiers as men with human empathy. 

There are magical elements to the story, which bespeaks the hand of Providence.   Someone told me that it was sad and I dreaded the ending thinking that was the sadness.  But it isn’t sad.  It is joyful, relationship affirming, as the characters move through their trials loving and supporting each other.  This is a movie I will want to own.  I wanted to stand up and cheer at the end.  Anyone 8 years and older would enjoy this movie.    4  stars

BROCCOLI SALAD

This is a wonderful, healthy salad.  I have made it several times and it will be a staple in my cooking.  It is great winter salad and stays good for a long time.

Instructions: 

1/2 (16-oz.) package farfalle (bow-tie) pasta ( I like the small version) Don’t cook too soft. 1/2 pound fresh broccoli and ½ lb. cauliflower (or all broccoli) For the broccoli a pound is one good size flower and about 1/2 head of cauliflower. All broccoli is good.  Cut the pieces a small bite size.

1 cup mayonnaise

1/3 cup sugar (scant)

1/3 cup apple cider vinegar 

1/2 teaspoon salt

1/3 cup diced red onion (my husband hates onions so I didn’t add)

2 cups seedless red grapes, halved

I put in a cubed apple and once I used some orange pieces...all good

8 cooked bacon slices, crumbled  (I used the precooked from Costco…the greatest thing ever)

1 Can lightly salted cashews

Preparation

2. Prepare pasta according to package directions.  Rinse in cold water.

3. Meanwhile, cut broccoli florets from stems, and separate florets into very small pieces using tip of a paring knife. Peel away tough outer layer of stems, and finely chop stems.

4. Whisk together mayonnaise and next 4 ingredients in a large bowl; add broccoli, cooked pasta, and grapes, and stir to coat. Stir bacon and nuts into salad just before serving.

This makes a giant salad and can easily be halved.  It stays good in the refrigerator for a week. 

Adapted from Southern Living SEPTEMBER 2011