Super Bowl Party - Ideas

The Super Bowl is a great time and truly an American tradition.  I have a party each year with family and friends and lots of food.  Here are some of my favorite things to make and to decorate with for the BIG GAME.

I found cute vinyl tablecloths that look like a grass field.  I use these on the table where the food buffet goes.  This serves the dual purpose of protecting the table and fitting in with the theme.

I use serving bowls in the shape of footballs for chips and dip.  It keeps the theme going.

Buy paper goods.  I am usually someone who likes to use real dishes and linens.  But this is not the party for that.  It is a casual event on a Sunday night.  No one want to be doing dishes on Sunday night after the game and have to get up for work on Monday.  There are some great looking plates, napkins and cups that have footballs on them.  Get those, not the ones with the year of the game on them - this way you can use extras for next year.  Or, to be totally eco-friendly, use compostable plates.

Do a football pool - bet not only on the score but other things like: Who will win the coin toss?  What will be the first commercial?  First fumble?  First penalty?  These help to keep people interested in the game while it is going on.

Use sterno trays to keep the food hot throughout the game.

Have your guests bring their favorite foods so you don't have to do all the cooking - it is a Sunday night after all.

Check out my menu for ideas.

Seed Order 2011

With 3 feet of snow accumulated on the lawn, my garden hidden by the same white blanket and another storm on its way, I had to do something garden related.  I have spent so much time lately writing about baking and entertaining indoors that I have been missing the outdoor activities of the garden.  I decided to order my seeds today.  I think I have over-ordered but I don't care, I can store the extras in the fridge.  I am going to try several new seeds this year and I love the experimentation of it all.  I realized that I do not need 16 cherry tomato plants, instead I am going to try two of each of eight tomato varieties.  Here is what I am growing this year.  I am using leftover seeds from last year and ordered new.  All of my edible plant seeds are from Seeds of Change.  Only my pumpkin and gourds are ordered from Johnny's Seeds.

Seeds from last year:

Green Zebra Tomato
Roma Paste Tomato
Peron Sprayless Tomato
Arkansas Traveler Tomato
Cal Wonder Sweet Pepper
Sunrise Orange Sweet Pepper

Ordered from Seeds of Change Today:

    CUCUMBER, EARLY RUSSIAN                            
    CUCUMBER, LEMON                                             
    CELERY, TANGO                                               
    BEAN, POLE, BLACK SEEDED BLUE LAKE                          
    BEET, TOUCHSTONE GOLD                                       
    CARROT, NAPOLI F-1                                        
    CARROT, RED CORE CHANTENAY                
    EGGPLANT, IMPERIAL BLACK BEAUTY       
    LEEK, PRIZETAKER                                           
    LEEK, SCOTLAND                                              
    PEA, SNAP, SUGAR DADDY                             
    RADISH, PRETTY IN PINK                                      
    RUTABAGA, JOAN                                              
    SHALLOT, AMBITION F-1                                       
    SQUASH, SUMMER, WILDCAT F-1                          
    SQUASH, SUMMER, COCOZELLE 
    SQUASH, SUMMER, YELLOW CROOKNECK                      
    SQUASH, WINTER, BUTTERNUT                             
    TOMATO, PAUL ROBESON                                       
    TOMATO, YELLOW PERFECTION                           
    TOMATO, CHERRY, YELLOW PEAR                       
    TOMATO, CHERRY, RED PEAR                               
    BASIL, GENOVESE SWEET                                       
    PARSLEY, ITALIAN FLAT LEAF                                 
                              
The beets, celery, leeks, rutabaga and shallots are new for me this year.  I have grown tomatoes, squashes, tomatoes and herbs in the past.  Each year I like to try something new and see how it goes.  I will update you as to my progress in the seed growing and the plants yields as the season progresses.

I have learned from past years where I grew to many on of type of plant.  I like squash so I am trying several varieties this year, the same is true with the tomatoes.  I usually buy my herbs, but I am going to try to grow basil and parsley from seed this year.  The total for all of the seeds, with shipping was about $100.  I know that no matter what I grow this year, I will recoup that money quickly. 
                                                 
Pumpkin and Gourds from Johnny's Seeds:

Moonshine
Long Island Cheese
Jarrahdale
Marina Di Chioggia
Musque de Provence
Rouge Vif D'Etampes

These are the pumpkins that I use for my front yard display each year.  So if I can get one of each to grow to maturity, I will be so happy, and will have save a lot of money at the farms.  Let's see how it goes.

Banana Cereal Muffins

This recipe comes from a whole grain cookbook I received as a gift.  The book is called "Good to the Grain" by Kim Boyce.  It has great recipes full of whole grain filled backed goods.  The recipes use all kinds of different flours, like the rye flour used in this one.  I bought mine at Whole Foods.  As usual, I made this recipe using organic ingredients.

Makes 8 muffins

Ingredients:

Cooking spray for baking
2 twelve cup muffin tins or one 24 cup muffin tin

For the cereal:
1/2 cup cracked multi grain cereal (like Bob's Red Mill brand)
1 1/2 cups water
salt

Dry mix:
1 cup rye flour
1 cup all purpose flour
1 1/2 tsp baking soda
1 tsp kosher salt
1 tsp ground cinnamon

Wet mix:
3/4 stick of cold, unsalted butter
1/4 cup dark brown sugar
3 ripe bananas, about 1 1/4 lbs
2 TBS unsulphured molasses
1 egg
Here's how:

Make the cereal.  Boil 1 1/2 cups water to a boil in a small pan on the stove.  Add the cereal and salt.  Cook on low, uncovered for 15-20 minutes, until the cereal is soft and has absorbed the water.  Stir occasionally.

Once done, set aside 1/2 cup of cereal and cool.  Save the rest for the next time you make these.


Cereal ready

Preheat the oven to 350 degrees.  Spray the muffin pan, including the tops, with cooking spray.  You can use butter for this as well.

Sift the dry ingredients together.  I use a whisk for this.  It is easier and less to clean.

This is the Rye Flour I use

Dry ingredients whisked together

Add the butter and brown sugar to the bowl of a stand mixer. 

Butter and sugar ready for mixing

Mix on high until the butter and sugar are creamy and light.

Butter and sugar creamed

Scrape down the sides and bottom of the bowl

Add the bananas, molasses, egg and 1/2 cup cooled cereal.  Mix on medium speed until thoroughly combined, about one minute.

Wet ingredients ready

Eggs, molasses, cereal and banana added

Scrape down the sides and bottom of the bowl.  Add the dry ingredients and mix on low until combined.

Dough is ready for the prepared muffin pan

Scoop the muffins into the pans.  Be sure not to use cups next to each other.  Make sure you leave one in between.  This allow the tops to brown better.  Make sure you mound the batter over the top of the cup.

Mounded over the tops and ready to bake

Bake for 35-40 minutes, rotating halfway through.  Muffins are done when the bottoms are dark in color.  Once done. just twist the muffin and it will come out.  Sit it on its side so it cools and does not get soggy.

Tip the muffins on their sides

Muffins are ready!!

Eat warm or store in an airtight container for 2 days.  You can freeze them and eat later.

Cornmeal Blueberry Cookies

For Christmas this year a friend gave me cookbook based on whole grains.  This recipe is from that cookbook. I used all organic ingredients in this.  This is not necessary but this is how I like to bake.  The book is called "Good to the Grain" by Amy Boyce.  Everyone who tried these cookies loved them.  People said they tasted like the top part of a corn muffin.  If you like the flavor and texture of a corn muffin, you will love these.  I substituted 2% milk for the whole milk and they were fine.  To make this recipe gluten free, substitute Bob's Red Mill Gluten Free All Purpose Baking Flour for the All Purpose Flour (http://www.bobsredmill.com/gf-all_purpose-baking-flour.html).

Ingredients:

Parchment paper lined cookie sheets

Dry mix:
2 cups corn flour
2 cups All purpose flour
1 cup finely ground cornmeal
1 1/2 tsp baking powder
2 tsp cream of tartar
2 tsp kosher salt

Wet mix:
2 sticks cold, unsalted butter. cut into 1/2 inch pieces
2 cups dark brown sugar
2 eggs
1/4 cup whole milk
1 cup dried blueberries

Finish:
1/2 cup sugar

Here's How:

Preheat the oven to 350 degrees.  Line the cookie sheets with parchment paper.

Sift the dry ingredients and set aside.  I use a whisk for this task.

This is the corn flour that I used.



Dry ingredients, whisked in place of sifting

Add the butter and brown sugar to the bowl of a stand mixer and mix on low until combined. 

Brown sugar and butter ready to combine

Increase the mixer to medium and cream for 2 minutes. 

Butter and brown sugar mixed

Scrape down the sides and bottom of the bowl.

Add the eggs, one at a time, until each is combined.  add the flour mixture and lend until barely combined, about 20 seconds. 

Scrape down the side and bottom of the bowl.  Add the milk and blueberries.  Slowly mix until dough is evenly combined.

Dough with flour incorporated.  Blueberries and milk going in.

Pour 1/2 cup of sugar into a small bowl.

Scoop mounds of dough, about 3 TBS each, and roll into a ball.  Dip each ball into the sugar and place them on the cookie sheet.

Dough ready to be formed into balls

Balls formed

Dough balls coated in sugar



Ready to bake

Bake the cookies for 20-22 minutes, rotating halfway through.  The cookies will puff and crack when the crust is golden brown and the cracks are still slightly yellow.

Done and ready to eat

Cookies can be stored in an airtight container for up to 3 days (if they last that long).

Organic Orange Cranberry Walnut Scones with Orange Honey Butter

A recent trip to Florida in January inspired me to make this recipe.  Honeybell Oranges are in season only in January, so I picked up a bag.  This was a great way to obtain a local item on a vacation and bring it back home in my luggage.  Once I arrived home I knew I wanted to make scones.  I used the zest in the scones and the orange juice and zest in the butter.  This recipe can be made with any orange you find but the tang of the Honeybell really makes these scones special.  If you are in Florida and can get these treats, please make this recipe.  If you are anywhere else, make them too!  I make this recipe using organic ingredients but conventional ingredients are great too.

Makes 24 scones.

Ingredients:

For the Scones:

4 cups plus 3 TBS organic all-purpose flour

1/4 cup organic sugar, plus additional for sprinkling

2 tablespoons organic baking powder

2 teaspoons kosher salt

Orange zest from 2 organic oranges 

3 sticks cold unsalted organic butter, cut into cubes 

4 organic eggs, lightly beaten

1 cup cold organic heavy cream

1 cup dried organic cranberries

1 cup finely chopped organic walnuts

1 organic egg beaten with 2 tablespoons water, for egg wash

Here's how:

Preheat the oven to 400 degrees F.

Mix 4 cups of flour, 1/4 cup sugar, the baking powder, salt and orange zest in mixer bowl.

Honeybell Oranges, get your zest from these

Dry ingredients and zest in mixer

Add the diced, cold butter and mix until the butter is the size of peas.

Almost the size of peas.  Mix a few seconds more.

Combine the eggs and heavy cream in a small bowl and blend well.  Pour into the flour and butter mixture. Mix until just blended. The dough will have bits of butter in it that you can see.

Eggs and heavy cream mixture

Mixture is ready for the egg and cream to be added

Combine the dried cranberries, walnuts and 3 TBS of flour in a small bowl.   Add them to the dough and mix on low speed until blended.

Cranberry and Walnuts added.  Ready to roll out.

Dump the dough onto a floured surface and knead it into a ball. Flour a rolling pin and roll the dough 1 inch thick. You will see small bits of butter in the dough.

You can see the bits of all the ingredients in the dough.  Time to cut out the scones

Flour a 3-inch round plain or fluted cutter and cut circles of dough. Place the scones on a cookie sheet lined with parchment paper. Take the leftover dough and reshape it into a one inch thick circle. Cut out more scones.

Scones, ready for the egg wash

Make the egg wash.  Mix one egg and 2 TBS water in a small bowl.

Egg wash

Brush the tops of the scones with egg wash, sprinkle on the sugar.

Ready for the oven

Bake for 20 until the tops are browned and the insides are fully baked. Turn the cookie sheet halfway through.

Done and ready for the butter

Allow the scones to cool for 5 minutes.  Serve with Honey Orange Butter (recipe below.)

For the Orange Honey Butter:

2 sticks unsalted organic butter, softened
1 TBS organic orange zest
1 TBS organic rrange Juice
1 TBS local organic honey
1 tsp Kosher salt

Here's how:

Combine all of the ingredients in the mixer and mix until smooth.

Ready to spread on warm scones.

Spread on your warm scones.

Poppy's Not at all Swedish Meatballs

This recipe reminds me most of my grandfather.  No, he didn't make it, but I think it was his favorite meal.  I never saw him eat a green vegetable, except for the peppers in this recipe.  My grandmother used to make this recipe often for him.  She told me how to make it, but there was nothing exact about it.  It was some of this...a bit of that...and handful of those.  I decided to finally sit down and figure out the measurements so I can share it with you all.  I use all organic ingredients, something that was not around when my grandfather ate them.  My grandparent's called it "Swedish Meatballs" but they are in no way Swedish Meatballs.  I have no idea why they called it that.  This recipe contains none of the ingredients that make such a dish.  Instead, the meatballs contain peppers and onions and are simmered in a brown gravy until the gravy gets the flavor of the meat and the meat absorbs the gravy.  I have decided to change the name and honor my grandfather at the same time.  I hope you enjoy them as much as my family does.  Poppy would love you to.

Serves 6-8 depending on how many meatballs you eat.  Makes 24 meatballs. 
Ingredients:

1 Green Bell Pepper, diced
1/2 onion, diced
3 eggs
1/2 cup milk
1 cup bread crumbs
2 lbs ground beef
4 16 oz. containers of canned or homemade brown or beef gravy
2 lbs extra wide egg noodles, cooked according to instructions on the bag

Here's how:

Preheat the oven to 350 degrees.

Dice the onions and peppers.

Diced peppers

Diced onion

Combine the eggs, milk and bread crumbs in a bowl and combine well.

Eggs, milk and bread crumb

Combined eggs, milk and bread crumb

Add the peppers and onions.  Combine.

Peppers and onions added to bread crumb mix

Add the meat and mix until the mixture is homogeneous.

Meat ready to form into balls

Make the meatballs.  I used a large ice cream scoop.  You should end up with 24 meatballs.

View of the entire sheet of meatballs

Close up, you can see the peppers and onions in there

Place the meatballs on a baking sheet and bake for 25 minutes until the meatballs are brown.

Out of the oven and ready for the gravy

Browned and delicious

Place a deep saute pan on the stove.  Pour in the brown gravy. 

This is the brand of organic gravy I use.

Gravy ready for meatballs

Place the meatballs in the pan.  Simmer for about an hour until the meatballs are full of gravy and the gravy takes on the meat flavor.

Meatballs after 30 minutes

After one hour

Serve over eggs noodles. 

My grandma always browns the meatballs in the pan she is going to simmer the meatballs in.  This is perfectly acceptable, but I do not like the mess.  Also, I think the meatballs stay together better when they are baked, rather than turned in the pan.  The cooking method is up to you.