Category: columns-food

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Can the Can

By Fran Hill

I grew up with a tube of Ocean Spray jellied cranberry sauce on the Thanksgiving (and Christmas) tables. I loved its tart vibrancy, and still do.

When I married, I was disappointed to not find cranberries of any kind on my in-laws’ holiday table. A few years into our marriage when I shared a Cranberry Cake with Warm Butter Sauce, it became clear that cranberries were not my father-in-law’s favorite when he complimented the cake by saying,”That sauce kinda kills the taste of the cranberries.”

It didn’t occur to me that someone might not like the brisk bite of cranberries. To me, they are a given part of the fall and winter season. There is a thrill of excitement when I first see them appear at the grocery store, and I always pick up a few extra bags to toss into the freezer.

Admittedly, I wasn’t a fan of the first homemade cranberries I encountered. A friend’s mom had made a relish with ground raw cranberries, citrus, nuts, and if memory serves me correctly, onion. It was, to be polite, pungent for my inexperienced palate, and I have since steered clear of cranberry relishes.

However, even though I love the canned delight of Ocean Spray, I couldn’t resist the lure of homemade cranberry sauce. Preparing it is so much like the simple jams and jellies I create all canning season, minus the tedious cauldron of boiling water to process and seal the jars. Combine berries, a little orange juice, wine, sugar and just a shake of cinnamon in a pot to simmer. That’s it. So simple. So good. Don’t tell the turkey, but homemade cranberry sauce could easily be the jewel of the holiday meal.

Homemade Cranberry Sauce

1 bag (12 ounces) fresh cranberries

3/4 cup sugar

1 cup orange juice

1 cup white wine (something sweet, like a Riesling, works, but I have used Sauvignon Blanc and Pinot Grigio, as well)

zest of one orange

shake of cinnamon

pinch of salt

Combine cranberries, sugar, orange juice, wine, zest, cinnamon and salt in a heavy pan. Bring to a boil over medium-high heat and then reduce to low and simmer for 20 minutes. Stir occasionally to prevent burning. Remove from heat and refrigerate until ready to serve. Sauce will thicken as it cools.

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and their two dogs ranch near Colome.

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An Apple a Day

By Fran Hill

I have a cold. I have a snotty, feverish, sore throat, starting to cough and can’t stop cold.

Recently, I started a long-term substitute teacher gig. I am covering some high school and middle school classes while a teacher takes maternity leave. It is great. The kids are fun, and the days go quickly. However, I don’t have the immunity of full-time teachers. The students are germy, and I am sick. Whiny sick. I am not a good invalid.

My bathroom counter is lined with a myriad of over-the-counter meds. I have daytime, nighttime, cough and cold, decongestants and pain relievers. I have been diligent with my multi-vitamin and added an additional Vitamin C and zinc to the mix. We all should buy stock in tissue companies. I am on my third box.

Hubs and I have made homemade chicken noodle soup. I am snacking on lots of citrus and craving spicy things that actually make an impact on my taste buds (and make my nose run). I am, much to my dachshund, Tabby’s, delight, napping every chance I get. She loves to snuggle.

Maybe there is something to the old adage,”An apple a day keeps the doctor away.” Perhaps, along with their germs, students should have been bringing an apple for the teacher. I did make applesauce and Apple Pie Jam earlier this month with a bounty of fall apples. The last were tossed into a pie that was an absolute delight with vanilla bean ice cream. Maybe I need to add more apples to my diet.

Caramel Apple Oatmeal Cookies sound good. Chewy oatmeal cookies with chunks of dried apples and caramel couldn’t hurt this cold. They are definitely worth a try.

Will apples keep you healthy if you put them in cookies? Either way, caramel apple oatmeal cookies are worth a try.

Caramel Apple Oatmeal Cookies

(adapted from Cooking Light)

1 1/2 cups flour

1 1/2 cups oatmeal

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup sugar

3/4 cup brown sugar

6 tablespoons unsalted butter, softened

2 teaspoons vanilla extract

1 large egg

3/4 cup finely chopped dried apples (I used apples that I had dehydrated and were very dry. Therefore, I added a splash of water to the chopped pieces and let set for a bit before stirring into the dough. I think it made for a chewier cookie…my preference.)

3/4 cup caramel bits OR 16 small soft caramel candies, chopped (I opted to chop the caramels. The caramel bits were quite hard, and I wanted softer, chewier cookies. I tossed my chopped candies with just a smidgen of flour to keep them from sticking together.)

Preheat oven to 350 degrees F.

Combine sugars and butter in mixing bowl and beat until light and fluffy. Add vanilla and egg, beat well. Mix in the flour, oatmeal, baking powder and soda, and salt just until combined. Fold in the caramel bits and dried apples.

Drop by 2 teaspoonfuls 2 inches apart on baking sheets lined with parchment. Flatten balls slightly. (I pressed with the bottom of a measuring cup.)

Bake at 350 degrees F for 9 minutes.

Cool on pans for about 2-3 minutes. Remove from pans and cool completely on wire racks. (Makes 4 dozen cookies)

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and their three dogs ranch near Colome.

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Goodbye, Garden

By Fran Hill

If the recent frost and hard freeze had you scampering to clear the last of the tomatoes from the garden, I have got you covered with a recipe for some excellent sauce to make with those babies. This Home-Canned Pasta Sauce has been a favorite with us for several years, and everyone loves it. Basil and garlic enhance the tomatoes for a most delectable gravy. And after all the chopping, simmering, jarring and processing is done, how about some meatballs?

Usually, when I reach into the freezer with meatballs on my mind, I grab a package of ground beef, but the other day, I felt like something a little different and chose ground turkey. The resulting meatballs were tender, flavorful and, best of all, super simple to prepare. Nestled in a bed of pasta and blanketed with some of that fresh sauce (or purchased sauce, I don’t judge), these are a perfect lighter option for a cozy comfort food meal for the now cooler evenings.

Turn the last of summer’s tomatoes into a light and delicious pasta sauce.

Baked Turkey Meatballs

1 pound ground turkey

1 egg

1/2 cup bread crumbs

1 teaspoon dried basil

1 teaspoon dried oregano

1/4 cup chopped parsley

1 clove garlic, minced

1/4 cup onion, chopped

2 tablespoons tomato paste

1 teaspoon salt

1 teaspoon pepper

Preheat oven to 400 degrees F. Line a sheet pan with foil and coat with cooking spray.

Mix all ingredients together thoroughly with your hands. Using a small cookie scoop, portion and roll the mixture into about 20 walnut-sized meatballs. Arrange on prepared baking sheet. Bake about 20 minutes, until golden brown and cooked through. (Serves 4)

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and their three dogs ranch near Colome.

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The Best of Two Seasons

By Fran Hill

Oh, hey there, Autumn. You snuck up on me. Sunny summer days with high humidity hung around so long that when the cool chill of fall air hit, it shocked me. Of course, I knew that the calendar had registered both the unofficial end of summer, Labor Day, and the official start of fall. I wasn’t blind to stores filling with Halloween and Thanksgiving decor. Restaurants have been rotating to fall menus full of love-it-or-hate-it pumpkin spice. Still, I was caught up in summer, blissfully ignoring all autumnal hints.

I blame the garden. Truly, the best time for the garden is near the end. The harvests can be so glorious and bountiful. Who wants to think about fall when there are buckets of tomatoes, baskets of peppers, zucchini, some late sweet corn, beans, carrots, beets and a host of other garden-fresh vegetables? Whether it is your own home grown produce or a farmers market haul, end of the season meals can be so amazingly delicious.

I have been tossing together a quick and light version of one of our cozy winter favorites. Garden Chicken Parmesan forgoes the heavy tomato sauce in favor of a fresh sautÈ of garden vegetables. The chicken is breaded simply with a flavorful herbed mix, and the cutlets cook quickly to stay moist. I used fresh mozzarella because I always keep that on hand when garden tomatoes are rolling in (Caprese, anyone?), but shredded mozzarella is perfectly fine. Garden Chicken Parmesan bridges the seasons and allows me to hang on to summer a bit longer as I enjoy the garden harvest.

Combine the fruits of summer and fall in Garden Chicken Parmesan.

Garden Chicken Parmesan

(adapted from Cooking Light)

1/4 cup flour

1 egg, beaten

2/3 cup dried bread crumbs

1/2 teaspoon dried basil

1/4 teaspoon dried oregano

1/2 teaspoon garlic powder

salt and pepper, to taste

olive oil

3/4 cup mozzarella, fresh or shredded

1 ear sweet corn, kernels cut from cob

1 medium zucchini, chopped

2 garlic cloves, thinly sliced

1 1/2 cups cherry tomatoes, halved

1/4 cup fresh basil, chopped

Preheat broiler.

Place flour in a shallow bowl and season with salt and pepper. Beat egg in a second shallow bowl. Combine bread crumbs with dried basil, oregano and garlic powder in a third bowl. Dredge chicken in flour; dip in egg; and coat with bread crumbs.

Heat oil in a large skillet. Add the cutlets, two at a time, and cook approximately 1-2 minutes on each side, until browned. Place on a baking sheet that is coated with cooking spray. (I line with foil for easy cleanup.) Top cutlets with cheese and broil 1-2 minutes.

Meanwhile, add a bit more oil to skillet and sautÈ the corn. Add zucchini and cook until starting to become tender. Add garlic and tomatoes. Season with salt and pepper. SautÈ until tomatoes are softened.

To serve, divide sautÈed vegetables over each chicken cutlet and top with basil. (Serves 4.)

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and their three dogs ranch near Colome.

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Food for Thought

By Fran Hill

I used to read a lot. Like, a book a week and often, a book a day. I don’t know what happened to that bookworm. Did life get in the way? Did owning a fixer upper home that always needs some attention stop my trips to the bookstore? Did 4 million satellite channels block my books? Did Netflix stifle my reading brain? Has social media sucked out my book-loving soul? I may have dropped the habit, but thankfully, the urge hadn’t died. I wasn’t an empty melon head; I truly missed reading.

Back in January, I decided it was time to engage my mind with more of the written word. While on vacation, I relaxed with book after book and spent many nights frantically reading through the last pages of a novel or memoir that held a grip on me. It felt good to once again activate that part of my brain that processes words into images and thoughts and emotions. Reading engaged my melon.

I set my intentions to read at least 13 books this year. I know that is far from my former pace, but to be realistic, life IS happening and Netflix does still have a hold on me. However, as of this week, I have far exceeded that measly goal and do feel more balanced for putting reading back as a priority. Stretching my melon does feel good.

My brain isn’t the only melon I have been working to improve this summer. I love a good cantaloupe, and here in central South Dakota, we are so fortunate to be spoiled with Forestburg melons. A good, ripe, sweet melon really needs nothing more than to be sliced, but occasionally, I like to step things up a little.

Adding lime vinaigrette, salty prosciutto and creamy, fresh mozzarella makes this Melon and Prosciutto Salad as well rounded as my book devouring brain. The combination of flavors and textures works in a way that is refreshing and satisfying. A good book and a serving of this melon salad on the patio would be a perfect afternoon for me.

A good book and a salad with prosciutto and Forestburg melon makes for a delicious late summer treat.

Melon and Prosciutto Salad

(adapted from Food.com)

3 tablespoons fresh lime juice

2 tablespoons olive oil

1 tablespoon shallot, minced

1 tablespoon honey

1 pinch red pepper flakes

1/2 cantaloupe, cubed or portioned with a melon baller

7 ounces fresh mozzarella balls

2 tablespoons fresh basil, sliced into a chiffonade

2 ounces thinly sliced prosciutto

salt and pepper

Whisk together the lime juice, olive oil, shallot, honey and red pepper. Season with salt and pepper to taste.

Toss the melon, mozzarella and basil with the vinaigrette. Cut the prosciutto into strips and roll into rosettes; tuck the prosciutto rolls into the bowl of salad. Season with freshly ground pepper. Serve immediately at room temperature for best flavor. (Serves 4)

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and their three dogs ranch near Colome.

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The Best of a Bad Growing Season

By Fran Hill

It has been a fickle farming year for my husband and me. Early on, while temperatures remained quite chilly, beautiful, soaking rains fell. The fields were prepped and planted with great anticipation for a successful year. Then, it quit raining for a long time. A long, long time. A long, long time with 100+ degrees for days on end. Crops stalled, withered and attempted to survive on high humidity and morning dew. Finally, the clouds opened again and corn, cane and alfalfa hungrily drank up the welcomed moisture.

Things weren’t great, but it was shaping up to be a passable harvest. Then, the thing that all farmers and ranchers fear almost as much as drought happened. The clouds once again built up, and this time along with that much needed rain came hail. Leaf-stripping, earth-pounding hail ravaged those fields. In one evening, the crops were gone.

We are hopeful that some sun will nurture the stalks that remain and at least some silage can be chopped. Harvest 2017 won’t be a banner year, but with some adjustments, we will survive.

Thankfully, not everyone has had our bad luck with Mother Nature. Some excellent sweet corn grew just a short drive away. I snagged some for my annual freezing routine (so we can enjoy it all winter) plus a few extra ears to savor now.

Fresh corn on the cob is hard to beat, but I have also been shaving kernels into just about everything else that hits our plates. A new winner for us has been Sausage and Corn Cakes. Through rain, drought and hail, Sunday brunch has been a constant for us, and the add-ins in these pancakes make them a delicious option. Of course, I couldn’t resist putting an egg on it. The combination of runny yolk with all the sweet and spicy flavors is a success, even when the weather isn’t.

Sweet corn is a pleasant treat after a summer of drought and hail.

Sausage and Corn Cakes

(Adapted from Cooking Light)

1/4 pound spicy breakfast sausage

1 cup fresh corn kernels

1 cup flour

1 teaspoon sugar

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1 cup buttermilk

1 egg

2 tablespoons butter, melted

1/4 cup pure maple syrup

2 teaspoons adobo sauce from canned chipotle peppers

Brown and crumble the sausage. Stir in the corn kernels and cook, stirring often, until the corn is crisp-tender. Remove from heat.

Whisk together buttermilk and egg. Gradually add flour, sugar, baking powder and soda. Stir in the sausage and corn. Gently add the melted butter. Let stand 5 minutes.

Preheat a griddle and lightly coat with cooking spray. Spoon batter for each cake onto the griddle; gently spread. Cook until golden brown on each side. (Can keep warm in a single layer on a baking sheet in oven at 200 degrees.)

For the syrup, whisk together maple syrup and adobo sauce. Drizzle over cakes when serving.

(Of course, don’t hesitate to try serving with a fried egg.) Serves 4.

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and their three dogs ranch near Colome.

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Better Late Than Never

By Fran Hill

Wednesday was National Hot Dog Day. As a food blogger, this meant that a large majority of the brands, bloggers and food obsessed every day Joes that fill my social media feeds shared pics of their favorite ways to enjoy hot dogs. As the host to two dachshunds (because let’s face it, nobody owns a dachshund, they own you), the number of hot dog puns in my feeds was increased exponentially. And yet, I failed. I didn’t share a pic of my furry tail-waggers in their Halloweenie costumes. I didn’t light our fire pit and roast some of our favorite sausages from the Avon Locker. There were no Chicago-style dogs with sweet relish, pickles and spicy peppers. There wasn’t a single drop of ketchup or mustard spilled.

I am hoping to remedy my lapse this weekend. I do appreciate a good hot dog, and nothing pairs better with a roasted wiener than a cool salad. Despite the recent heat, spring radishes and snap peas are still coming from the garden, making Potato Radish Salad the perfect accompaniment for my dogs. This potato salad relies on lime juice rather than mustard or vinegar for its tartness. It is fresh and light, yet still sturdy with the heartiness of the potatoes. Hot Dog Day can be any day with Potato Radish Salad on the side.

Hot Dog Day can be any day with Potato Radish Salad.

Potato Radish Salad

(adapted from Real Simple Magazine)

1 pound small Yukon gold potatoes, cut into quarters

1 cup snap peas, cut in half

2 tablespoons fresh parsley, chopped

1/2 cup sour cream

Zest and juice of one lime

2 tablespoons olive oil

Salt and pepper

1/2 cup sliced radishes

Boil the potatoes in salted water until tender, about 10-15 minutes. During the last 3 minutes, add the snap peas to the boiling water and cook. Drain and rinse with cool water.

Whisk together the sour cream, zest and juice of lime, olive oil and parsley. Season with salt and pepper to taste. Toss with the potatoes, peas and radishes to coat. (Serves 4.)

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and their three dogs ranch near Colome.

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Cake in Moderation

By Fran Hill

A few weeks ago, I was attending an event and ran into some friends. We gleefully chatted the evening away covering recent events in our lives and happenings around the state. Unfortunately, as is often the case with women, our conversation turned to our bodies. Two of us cited recent weight gain, and both expressed a desire to make some changes. My friend asked if I wanted to go on a diet with her. I did not hesitate with my emphatic,”No.”

I don’t want to diet. Ever. I desire my life to be about balance, not restriction. Sure, my jean size is a little larger than I would prefer and my arms wiggle more than I like, but that doesn’t mean I am willing to start a cycle of deprivation.

I wish that my female friends and I could stop beating ourselves up about our bodies. We are absolutely worth more than thin thighs. But since I don’t see that change happening any time soon, my more important wish is that you don’t ask me to go on a diet. Ask me to go for a hike, or a bike ride or kayaking. Let’s get active together. Share with me your favorite salad and ask me for tips to change up your vegetable routine. Call me when you bought a case of fruit that you can’t possibly eat on your own. Let’s be about positive health changes and let our bodies follow along.

In the meantime, for the sake of balance, let’s have a piece of cake. Strawberry Cream Cheese Ice Box Cake. We will add a few more steps to our activity tracker and all will be fine.

You might need to take a few extra steps during the day, but don’t deny yourself Strawberry Cream Cheese Ice Box Cake.

Strawberry Cream Cheese Ice Box Cake

8 ounces cream cheese, softened

1/4 cup powdered sugar

1 teaspoon vanilla

1 1/2 cups heavy cream

4 cups fresh strawberries, hulled and sliced

1 box (9 ounces) Nabisco Famous Chocolate Wafers

Whip cream cheese with powdered sugar until smooth. Add vanilla.

Gradually pour in the heavy cream a bit at a time while mixer is running. Beat until light, fluffy and approximately doubled in size. The cream will be forming stiff peaks.

Arrange a layer of cookie wafers in a circular pattern on a plate or serving platter with one cookie in the center.

Scoop a portion of the whipped cream cheese over the cookies and spread to cover.

Layer sliced strawberries over the cream.

Add another layer of cookies, more cream and strawberries. Continue until you have used all the cookies, ending with an arrangement of strawberries on top.

Refrigerate cake for at least 4 hours or overnight. (Don’t skip this step. It IS an icebox cake.)

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and their three dogs ranch near Colome.

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Summer Magic

By Fran Hill

This week marks the official first day of summer. Bring on pool days, camping trips, cookouts and flip-flops. When the sun is high in the sky, we all scramble to take advantage of the beautiful weather. Nobody wants to fuss in the kitchen, but we can’t survive on just roasted hot dogs and s’mores.

So here I am to save the day with a remarkable salad. It seems that every summer I stumble upon a so-called magical recipe that fits every one of my menu planning needs, but this one truly is epic. Cilantro Lime Slaw was originally found as a topping for fish tacos, and wow, does it ever perk up a piece of fish in a tortilla. But don’t stop there. The lime dressing brightens smoked pork sandwiches, barbequed beef, chicken tacos and grilled shrimp. As a topping or a side dish, who knew simple cabbage could be so versatile?

I whip up the dressing and allow the flavors to meld while slicing the cabbage and green onions, mincing the jalapeno and chopping the cilantro. A quick taste before tossing confirms if more salt or pepper is needed, and boom. This amazing salad is made. Cilantro Lime Slaw is absolutely one of my favorite summer pieces of magic.

Spend more time outside this summer and less time in the kitchen with this simple cilantro lime slaw.

Cilantro Lime Slaw

1 tablespoon mayonnaise

juice of one lime

1/4 teaspoon ground cumin

salt and pepper, to taste

1/4 head of green cabbage, sliced thinly

2 green onions, sliced

1/2 jalapeno, minced

4 tablespoons fresh cilantro, chopped

Whisk together mayo, lime juice, and cumin. Season with salt and pepper to taste. Toss lightly with vegetables to coat. (Serves 4)

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and their three dogs ranch near Colome.

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A Special Occasion Sandwich

By Fran Hill

I live in a small town without a grocery store. That is pretty common in the rural areas of South Dakota, and I am fortunate that neighboring towns offer shopping options. However, that doesn’t stop a food-obsessed person like me from adding grocery stores to my list of errands every time I am out of town. I carry collapsible coolers in my car and have favorite items in stores that are two to three hours away.

One of those stores is home to an in-store bakery that makes potato rolls that I simply can’t resist. These soft, pillowy buns are delicious as simple dinner rolls, and even more fabulous toasted and used in sandwiches. My only complaint is that they are sold in packages of eight. As a family of two (and three dogs), eight sandwich buns mean a lot of sandwiches in order to use them before mold takes over.

After my most recent potato bun purchase, I made it my life’s mission to sandwich everything. We grilled burgers, and another night we had our favorite lamb burgers. Chicken was also grilled and tossed in hot sauce for buffalo chicken sandwiches. We had tuna sandwiches, and even talked about how we hadn’t had fried bologna sandwiches in forever. However, I think my best use of the soft potato buns was Crab Cake BLTs for Sunday brunch.

Another purchase that I make is tins or tubs of pasteurized lump crabmeat. Sold in the refrigerator section of markets with decent seafood options, this sweet crab has a fairly long shelf life, and is nice to have on hand when you want something special. I don’t know if Sunday brunch is truly a special occasion, but in my book, it should be.

I roasted bacon on a rack over a cookie sheet in the oven while prepping the crab cakes. Because mine were burger-sized, I slid the browned crab cakes onto that same rack and into the oven for a few minutes while I waited for Hubs to come home from Sunday morning chores. This ensured that they were cooked through even with the extra heft.

The toasted potato buns were spread with my version of spicy mayo. (Just whisk Sriracha sauce into some purchased mayo.) It complements the sweetness of the crab and smokiness of the bacon. Fresh lettuce adds crispness, and slices of tomato are a must, even if those from the garden are still a few weeks away. Crab Cake BLTs are probably one of my best uses for potato buns.

A Crab Cake BLT on a toasted potato bun makes for a special Sunday brunch.

Crab Cakes

1 cup lump crab meat, picked over

1/2 cup fresh breadcrumbs (Last time I made these, I threw a couple of hot dog buns into the oven just until toasted and then cubed up for the breadcrumbs. In other words, use what you have.)

1 large egg

2 tablespoons heavy cream

several dashes of hot sauce (to taste)

2 teaspoons Worcestershire sauce

2 tablespoons fresh parsley, chopped

2 teaspoons grated onion

2 tablespoons unsalted butter

Preheat oven to 350 degrees. Combine breadcrumbs with heavy cream and allow to absorb into mush. Add beaten egg, hot sauce, Worcestershire, parsley and onion. Stir in crabmeat, being careful not to break up too much. You want chunks of the crab for the best flavor in the cake.

In a large, heavy skillet, heat the butter over moderate heat. Form patties with the crab mixture and carefully place in hot butter. The patties will be loose, and there is not a lot of filler in these cakes. I like that the crab is the focus. Cook crab cakes until golden on each side and then slide onto a baking sheet and into a warm oven for up to 15-20 minutes. (Yield: 4 burger-sized crab cakes or 12 small appetizer portions…can skip the oven bake for smaller cakes)

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and their three dogs ranch near Colome.