Fresh GREEN Herb Butter

This recipe evolved over several weeks.  It’s a recipe my mother gave me, and she asked for it from my sister’s inlaws.  Originally it was SO green that it was overpowering.  But after a few tries, I adjusted the proportions so it was perfect for baked herb bread, a spread for french bread, and now (my favorite) replacing butter on baked potatoes.

I like garlic bread as much as anyone, but (frankly) it’s just butter and garlic.  Not too interesting, just good.  I remembered my mother making this when I was a teenager, and it took a while to track it down.  

The original proportions were quite heavy on the basil and parsley - and no garlic at all.  I was trying to come up with an easy bread to serve to the LDS Missionaries of the Salt Lake City South Mission.  Although missionaries appear to be big strapping men, they are young and (at times) their recent teenage tastes return.  In other words - I knew at least some of them would have issues if they saw too much green in their bread (after all, my own son is serving as a missionary right now)

I adjusted the recipe by adding garlic, and trimming down the basil and parsley.  It was perfect.  Everyone loved it (and inhaled it - why am I not surprised?)  That probably had to do with the fact that missionaries don’t turn down an opportunity for home cooking - they never know where the next meal is coming from.

Later I made this for dinner with a group of Relief Society leaders in our Stake.  We were having a soup buffet, and I set out the butter (by itself) next to sliced baguette bread.  It was wonderful on cold bread, where before I had assumed it would be best on hot bread.

Today I had an extra red potato on my kitchen counter.  I popped it in the oven while I baked bread, and it took about an hour to soften.  I split it open and fluffed it - then added this butter to melt.  It was heavenly.  My favorite way to use it.

I had someone ask if it was all FRESH herbs.  No - it’s not.  The finely diced green onion seems to reconstitute the dried basil and parsley, making them look fresh as well.  But if you have all fresh (not dried) - go for it, I’m sure it would be even better!

For the recipe, go to:

www.changeabletable.com

Crisp Strawberry Salad w/Toasted Sugared Nuts

Great salads are proof that evolution happens - even in recipes. This “discovery” is actually a combination of a few elements from other recipes I’ve enjoyed for years.  The julienned jicama, along with a great formula for making toasted nuts makes this salad a real crunch-fest.  Add the creamy raspberry dressing, and it’s divine.  

I posted a recipe here two years ago for Summer Salad with Creamy Raspberry Dressing - which is always wonderful as we head into warm weather.  I use this dressing often.

I was in charge of the food for my father-in-law’s 90th birthday last weekend.  I decided to combine the dressing with crisp romaine lettuce, tender spinach, julienned jicama, and fresh summer strawberries.  

But it still wasn’t complete.  My friend Pat shared her recipe for toasted pecans at our LDS Stake Women’s Conference a few weeks ago, where she headed up the food committee.  Her salad recipe is also wonderful (but different than this one), and I’ll post that soon.  These toasted nuts (you can substitute almonds for the pecans, if you wish) are addicting.

Usually, sugaring nuts for a salad is a tedious (and temperamental) process.  Pat’s method is so simple, and just sweet enough that the flavor of the nuts really shines through.

See if you don’t spend a long time savoring this combination of crunchy, fresh, creamy, sweet, etc, etc, etc...

You'll find recipes for all the elements of this salad at:

www.changeabletable.com

Basil/Ranch Veggie Dip

Anything GREEN is usually a RED light for kids...  Occasionally we used “reverse psychology” as we raised our family - trying to discourage them from eating something that is good for them.  And miraculously - a few times they would develop an overwhelming desire to try it (and then ended up LIKING it)  They still love veggies & dip.

My basil plants are reminding me of the play “Little Shop of Horrors”.  I whack them off at the base every few days - and they continue to defy the pruning by taking over my back yard.  

This year I planted three different types of cherry tomatoes - and they also have exceeded my expectations.  The “super” cherry tomato could almost be used as a regular tomato, the orange “sugar bush” is so very sweet, and the “pear” tomato is just plain fun.  I need to use my zucchini tactics (leaving these babies on my neighbors’ doorsteps)

I decided to incorporate my excess basil into a dip.  The bright green color seems to fascinate kids - so the more the better.  Let your little ones pick basil to their hearts’ content and help you wash and dry the leaves.  

They’ll love watching you blend those fragrant leaves in the sour cream - and they really love it when you add the ranch mix (purchased or prepared at home - I've included two homemade ranch dressing mix recipes with this post)

This is a good late-summer snack idea - one you shouldn’t feel guilty leaving on the countertop for kids to snack on all day long.

For this recipe, along with two versions of ranch dressing mix - go to:

www.changeabletable.com

Freezer Potato Puffs - add a touch of "gourmet" to meals for one...

Ever thought that mashed potatoes for one person is just too much effort?  Using your favorite mashed potatoes that you make for the masses, these piped puffs eliminate that excuse.  Mashed potatoes are the most forgiving frozen vegetable out there - you just can’t fail when using them, especially in the microwave.

I’ve mentioned several times that I’m not a fan of “freezer meals”.  Textures and flavors are rarely up to par when I freeze a casserole or main dish.  They are acceptable in a pinch, but I’d rather spend a little extra time making “authentic” tasting food from scratch.  

On the other hand, freezing the components of a meal in order to save time makes perfect sense.  It’s those time-consuming extra steps that discourage me from making what I would call CLASSY meals for just myself.  Anyone identify?

When I’m making a crust, topping, or garnish that is time-consuming (and that literally EATS all my clean dishes & tools) - I’m going to make it worth my while!  These are the items that are worth it to make in mass, especially if they don’t typically lose quality when stored till I need them.

Making mashed potatoes is one of those tasks mentioned above.  But just look at all the ways you can garnish with a little swirl of mashed potatoes...  Imagine these creamy mashed potato puffs atop any of these main dishes from the past year...

Biscuit Capped Beef Stew

Loaded Creamy Potato Bake

Chicken Pot Pie-lette

Pumpkin Face Stew

For simple instructions, links, and lots of photos showing you how - go to:

www.changeabletable.com

PERFECT Chocolate Curls - ooohhhs & aaaahhhhs guaranteed...

Over the weekend I attended my nephew's wedding in Spokane. It was beautiful and gave me the desire to make something AMAZING... But after the fifteen hour drive (both ways) - I decided to just dream about it till I caught up on my sleep. It did remind me of when I had one of my first successes in "fancy-schmancey" garnishes. So I thought I'd post it today.

I love it when something actually works... If you need an experience that validates your cooking ego - give these a try. Everyone will be impressed! And little do they know how simple they really are. If they only knew it has just one trick - TEMPERATURE of the chocolate - they wouldn’t oooh and ahhh (so keep it to yourself...)

For photos with all the hints you'll need - go to:
www.changeabletable.com ("full house" tab)