Month: December 2013

Kalamata Eggs with Vegetables

Kalamata Eggs with Vegetables

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Welcome to the new More Time at the Table on wordpress.com!  This blog has been hosted on blogger for the past four-plus years and will published at both urls until all the kinks are worked out of the transition process.  Do change your bookmarks or links, please. Great thanks to my gorgeous daughter Emily (see below–in red sweater) who managed the migration.  So cool to have smart kids!

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There comes a moment between Christmas and New Year’s when you simply look around the kitchen and say, “I’ve had enough meat, cheese, and bread.” Parties, quick meals, egg casseroles, roast beast dinners, COO-KEES… Continue reading “Kalamata Eggs with Vegetables”

Stained Glass Shortbread Hearts

Stained Glass Shortbread Hearts

I used INDIA TREE Sparkling Sugar–Confetti “color.”

I have a group of favorite Christmas cookies and I make most of them every year.  Not all.  Some years there’s just no time for the cranberry bars and the candy canes do only make it into the round up every so often.  I’m not sure what gives one cookie a spot at the top of the favorites’ team or what makes another a relief pitcher, but I’m thinking it’s which little crispy piece of sweetness draws the most desirable oooos and ahhs from family and friends versus those that are still in the freezer at Easter. Continue reading “Stained Glass Shortbread Hearts”

Slow Cooker Bean Soup at Altitude–Ski Day Special!

Slow Cooker Bean Soup at Altitude–Ski Day Special!

When I first moved to altitude, everyone seemed to talk about the changes needed to cook here.  There were lots of suggestions about baking particularly (use less yeast and sugar–more salt for bread), but also about cooking anything at all (cook longer and with more liquid) and I paid attention.  To be sure, some baking required a bit of adjustment — a few things never did come around — but the biggest hurdle was lack of humidity.  Leave a piece of bread on the counter for a few minutes  (say the phone rang when you were about to make a sandwich) and you’d return to dry bread–as if you left it out all night in Chicago or were drying bread for stuffing in Miami.  Bake cookies, leave them to cool on the rack a couple of hours instead of a couple of minutes, and you’d have rocks. All Colorado cookies are biscotti is how I look at it.  Cookies must be eaten, stored in very tightly-sealed containers,  and/or frozen as soon as they’re cool. More than one Colorado baker has just thrown in the towel at Christmas.  You simply can’t eat them before they’re stale. My method is to freeze every batch, taking out just the number of cookies you’ll eat — or give away– at one sitting. It works, but you need a big freezer –or a freezing garage– if you’re a happy baker in December.
Aside:  There are those that will tell you it’s more attitude than altitude.  I might agree, though I beat an extra egg into my corn and tea breads and I always bake with extra-large eggs no matter what.  I also cut the amount of sugar in many baked goods–even things like a mashed sweet potato casserole.  Continue reading “Slow Cooker Bean Soup at Altitude–Ski Day Special!”

Ina Fridays — Appetizers — Grilled Lemon Chicken Skewers with Satay Dip

Ina Fridays — Appetizers — Grilled Lemon Chicken Skewers with Satay Dip

Grilled Lemon Chicken Skewers with Satay Dip:  scroll down for link to recipe.

Perhaps it would have been better if I’d chosen something that didn’t require grilling on a day when the high was 7 degrees Fahrenheit. Continue reading “Ina Fridays — Appetizers — Grilled Lemon Chicken Skewers with Satay Dip”

Last Gasp Broccoli Soup

Last Gasp Broccoli Soup

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I hope your Thanksgiving was all you needed it to be.  Dave and I, having moved back into our Colorado Springs house just last month, were blessed to eat dinner at friends’.  Sean smoked a turkey; I made rolls and pies, as well as a pot of curried Butternut Squash Soup. Jami and Dave made a 4-quart Cauliflower Grantinee.  We ferried it all over to the north side of town, where a gorgeous table and a big group of friends waited.  All we had to do was sit down and enjoy it all.  Thanks, God.  I did bring home some leftovers…and hence this soup.  Enjoy this first week of Advent or the rest of Hanukkah…and make some broccoli soup.