7 Layer Dip

16 oz cream cheese, softened

1 15 oz can refried beans

1 cup taco sauce (don't use salsa, it's too runny)

1 1/2 cup shredded cheddar cheese

1 4 oz can black olives, drained

1/2 cup chopped green onions

1/2 cup chopped, seeded tomato

1 box Ritz Crackers

Spread the cream cheese in a layer on a large platter with a rubber spatula.  (If you forgot to soften the cream cheese, don't worry, cut it into chunks on a microwave safe platter and microwave at 50% power for 30 second intervals until you are able to spread the cheese smoothly.)  Next spread the refried beans in a layer on top the cream cheese.  Do the same with the taco sauce.  Sprinkle the cheese on the first three layers, and then the olives, onions, and tomatoes.  Last, make a ring around the outside of the platter with the Ritz Crackers.  Serve immediately, or put in the fridge until party time.

People often ask why I use Ritz Crackers instead of corn chips.  The first reason is that it looks cool with the ring of Ritz around the outside.  The second is that chips usually break when you're trying to scoop up the dip, but crackers don't.

Red, Red with Fried Plantains: Recipe from my trip to Ghana

When I traveled to Ghana in 2011, I asked if our neighbor Margaret Abu would teach us to make a couple of Ghanaian recipes.  She was kind enough to give us two cooking lessons.  The first was this recipe, which tastes like a vegetarian chili.  The second was for Ground Nut Soup.  After observing, estimating (she didn't measure anything), and asking a lot of questions, I was able to create the following recipe.  I've made it a couple of times since I came home and it turned out great!

Red, Red

1 large piece of ginger
3 cloves of garlic
2 small onions (1 chopped, 1 for the puree)
1 lb black eyed peas cooked according to package directions and drained
1 cup palm oil*
3 tomatoes, chopped
1 6 oz can tomato paste
1 – 1/2 tsp red chile paste

Pinch of nutmeg (optional)
1 cube fish bullion (optional)
salt to taste

Combine ginger, garlic, and one of the onions in a food processor and process until it becomes a thick paste. It should make about 1/2 cup. Heat the oil in a large pot over low heat. Add the chopped onion and cook for 2 minutes. Add the ginger, garlic, and onion puree and cook for an additional 3-4 minutes, stirring frequently. Add the chopped tomatoes, tomato paste, salt, and chile paste, stirring to combine (also add nutmeg and fish bullion if using). Cover and cook for 5 minutes. Add the beans, as well as a little water if the mixture is too thick (it should be the consistency of a thick chile. Cover and cook over low heat, stirring occasionally while you make the fried plantains. Can be served with either plantains or rice.

*Palm oil, which is quite commonly used in Ghana, may be difficult to find in the U.S.A. It is colored very brightly red and is what gives the meal its name.  I was unable to find it in any stores in my area, but found it online at amazon.com.  Apparently, they do sell everything.  

Fried Plantains

Palm oil or canola oil
8 – 10 ripe plantains
1 tsp salt

Fill a frying pan with 2 to 3 inches of palm oil and heat over medium high heat. While the oil heats, cut the plantains in half lengthwise, seeding if desired, and slice in 1/2 inch slices. Toss the plantains in a bowl with the salt until coated. Add to the frying pan (you may need to do in 2 or 3 batches) and deep fry for 7 or 8 minutes until the plantains turn red from the oil and float to the top. Margaret reminded us several times to always hold the handle when stirring the plantains in the hot oil. Remove the plantains and drain in a sieve or on a plate lined with paper towels. Serve as a side to red, red.

Gourmet Mom Tip: Multiple uses for your bottle brushes

Are your babies done with bottles?  Don't throw away your bottle brushes, use them to clean your Champagne glasses!  They work well to clean out travel mugs as well.

Hosting a Holiday Cookie Party!

This year marked our 4th annual "Catch a Gingerbread Man," holiday cookie party.  Each year, I make gingerbread men, invite all my friends with kids, read the kids the traditional Gingerbread Man story, and then let the kids decorate a couple of cookies to eat.  It is a lot of fun and everyone looks forward to it every year.  This is something you could do for any holiday during the year.

So here's instructions on how to host your own holiday cookie party:

1.  Pick a theme and a date.  I picked the 'Gingerbread Man' because it is a generic holiday theme that already has cookies.  You could also do Valentine's Day hearts, St. Patrick's Day shamrocks, Fourth of July flags, etc.  I usually have my cookie party the Saturday before Thanksgiving because it is before people get too busy with holiday plans.

2.  Invite your friends.  Tell them you'll provide the cookies and frosting if they bring a candy decoration to share with everyone.

3.  Make your cookies and frosting ahead of time.  This way they'll be done and ready to be decorated.  My gingerbread dough needs to chill, so I usually make the dough the night before, and then bake the cookies in the morning.

4.  Read your story, color pictures, or do whatever activity fits in your theme.

5.  Give each guest a plate, plastic knife, and a dollop of frosting (this way if they eat it, they won't be sharing germs).  Put the candy in dishes and set at the table.

6.  Let the kids be as creative and messy as they want!  My kids always have a great time and can't wait until next  year!

Can you see the cookie under there?

Turkey Noodle Soup

Have leftover turkey you need to use up?  Here's a great recipe!

Ingredients for the noodles:

1 1/2 cup flour
1/4 tsp salt
3 T butter (cold)
1 egg, beaten
1/4 cup water (cold)

Ingredients for the soup:

6 cups turkey stock (Make your own!)
1 cup thinly sliced carrots
1 cup thinly sliced celery
1/2 cup chopped onion
1/4-1/2 tsp freshly ground pepper
2-3 cups chopped cooked turkey (according to how much you want)
1/4 cup water
1/4 cup flour

Mix flour, salt, and butter together until blended.  Add the egg and water and mix until combined.  Divide the dough into fourths, roll out on a floured surface, and cut into 1/4 inch noodles with a sharp knife.  (I have a pasta machine, which is really nice for this recipe!)  Lay the noodles on a cheese cloth and allow to dry for at least 20 minutes while you complete the next step.

Bring turkey stock to a boil in a large pot (about 2 quarts).  Add the carrots, celery, onion and pepper (I left out salt because the stock should be salty enough).  Lower heat to medium low, cover, and simmer until veggies are tender.  Add the turkey and simmer for another 5 minutes or until the meat is heated through.  Mix the water and flour together and stir into soup.  Let simmer, covered, for about 5 minutes or until the soup starts to thicken.  Add the noodles and simmer, covered, for another 10 minutes.

*Based on and adapted from the recipe, "Chicken 'N Dumplings" on page 16 of the cookbook, Better Homes and Gardens America's Best-Loved Community Recipes, Vol. II.

Make Your Own Turkey Stock

Still have that turkey carcass in the fridge?  Don't throw it out, use it to make your own turkey stock/broth.  It takes time, but it isn't that hard and tastes delicious!

Step 1:  Remove all the meat (hint:  cooked turkey meat can be frozen and used for recipes later on).  

Step 2.  Put the carcass in a large stock pot (mine is 10 quarts) along with any vegetables and spices you want for flavoring.  My stock has carrots, celery, smashed garlic cloves, an onion, about 10 pepper corns, an apple, and a bunch of parsley.  I usually just go through the fridge and put in whatever I happen to have in the crisper that needs to be used up. 

Step 3.  Bring to a boil, cover, and simmer for at least 2 hours.  Some people simmer their stock it all day.  Don't be concerned if the lid doesn't fit at first.  As the carcass cooks, it will break apart and the lid will fit.

Step 4.  Add sea salt to taste.  I usually do a tablespoon at a time.  Remember, you can add more, but you can't take it out.

Step 5. Using a large bowl and a mesh strainer, strain the broth, removing the bones, veggies, and meat.  Some people skim the fat off once the stock has cooled.  I wouldn't recommend this.  You might be removing fat, but you're also removing FLAVOR.   

Step 6.  Use your turkey stock right away and save the rest for another use.  You can put the broth in plastic containers or plastic freezer bags and freeze it for later.  I like use plastic pitchers because I know exactly how many cups is in each one without having to measure.

Note 1:  You can use this same method for chicken stock, although you will use a much smaller pan.  I usually use a 2 quart pot when making chicken stock.  

 Note 2:  In my travels to Ghana in 2011, I had a cooking lesson from a neighbor in the rural village where I was staying.  I made the stock beforehand and the neighbor insisted on inspecting my stock and knowing how I made it.  I explained what I did, which is pretty much exactly how I made it here, and she approved.