8-30-09 Popcorn pancakes with homemade blueberry syrup

Eliana and I made some delicious popcorn pancakes for breakfast this morning using microwave white popcorn by Orville Redenbacher. The process was fun and yielded fluffy buttery pancakes. We topped ours with homemade blueberry syrup (frozen fresh blueberries & honey, reduced to a syrup).

8-30-09 Eliana grinds popcorn into flour

Popcorn Pancakes

Ingredients:
4 cups of finely ground popcorn (about 1 1/2 bags of microwave popcorn)
4 eggs
1 c. skim milk
3 tsp. baking powder
2 tsp. Splenda
2 tsp. pure vanilla

Directions:
First, pop two bags of light microwave popcorn. Using a high power food processor, grind the popcorn into a fine flour. The flour will be very light. Mix all the ingredients in a large bowl. Making sure the batter stays mixed, spoon 1/4 c. of the batter onto a non-stick skillet or griddle on low to medium heat, coated with olive oil spray. Cook as you would a normal pancake, flipping when the batter bubbles and solidifies slightly. The pancakes should be golden brown on both sides. Yields 8-10 small pancakes. Eat and enjoy!

Until next time…

Warmly, Dianne

Eliana Making Original Recipe - Ladybug Pizzettas

Friends:

It’s been a few days since my last blog. I have been spending a lot of time in the kitchen with my 8 year old daughter, Eliana. What a delight she is. I love being around her – her enthusiasm is contagious. Since we began her blog, Eliana Cooks! A Creative Kid in the Kitchen, Eliana has been working hard at her craft in the kitchen. We plan menus together, shop together, cook together, and blog together. Eliana has even started writing her very own recipes. She keeps a “Food Notes” journal. Her delight has inspired me to “get creative in the kitchen.” I cooked this meal for my famiy: grilled portabellas with chorizo stuffing in a chipotle adobo cream sauce, grilled stuffed Anaheim peppers, roasted sweet corn, and homemade salsa for a fabulous Fiesta dinner last night.

Portabella with chorizo stuffing in chipote adobo cream sauce, stuffed anaheim pepper, roasted sweet corn, and homemade salsa

The past couple of days have been tough ones. Yesterday, we found out that my husband’s 55 year old uncle died suddenly of a massive heart attack. Our family is saddened and in shock. My husband just lost his father three months ago so this news came as a big blow. Please keep our family in your prayers.

I have some medical issues I am dealing with and had to have minor surgery today. I am okay – now awaiting test results, which is always nerve-wracking. But this little face helps to keep me going. What a sweetie!

Eliana Making Cream Soda Floats

Tonight, Eliana made me dinner since I had to take it easy. She made her original “Ladybug Pizzettas.” These mini pizzas were absolutely delicious. I would serve them at a party! Eliana and I plan to write a cookbook together, Cool Kids Cook! We look forward to developing recipes and spending more time cooking in the kitchen together. Eliana will post her recipe on her blog, Eliana Cooks! Check it out.

Eliana's Ladybug Pizzettas on the Plate

I am looking forward to tomorrow. I visit my 18 year old daughter, Soleil, in Baton Rouge. She will be accompanying me to the Baton Rouge Library’s Author-Illustrator program featuring Tedd Arnold. We are both very excited.

Until next time…

Warmly, Dianne

Pulling Up the Sweet Potato - Everyone Pulling!

Friends:

Today I had to do some delicious research on a new picture book I am working on with Marita Gentry (illustrator of The Cajun Cornbread Boy). The story is called Pulling Up the Sweet Potato. It is one of my most popular, frequently-requested stories. It is based on the Russian folktale, The Giant Turnip. The sweet potato is Louisiana’s state vegetable and this is a fun, cumulative story about community.

The book will have a recipe for Ma Farmer’s Sweet Potato Pie. Here is what my “research” looked like:

September 10, 2008 - Ma Farmer's Sweet Potato Pie

Doesn’t that look scrumptious?! And here’s the recipe! Bon Appetit!

Ma Farmer’s Sweet Potato Pie

Ingredients
1 lb. of boiled, peeled sweet potatoes
1/2 c. butter, softened
3/4 c. white sugar
1/4 c. brown sugar
1/2 c. evaporated milk
2 eggs
1/2 tsp. ground cinnamon
1 1/2 tsp. vanilla extract
1 9-inch unbaked deep dish pie crust or 2 shallow pie crusts

Directions
In mixing bowl, mash sweet potato. Add butter. Mix thoroughly. Stir in sugar, brown sugar, milk, eggs, nutmeg, cinnamon, and vanilla. Mix until smooth. Pour into unbaked pie crust. Bake at 350 degree oven for 55-60 minutes, or until inserted toothpick comes out clean. Pie will sink as it cools. Serve with large dollop of whipped cream. Mmm. Mmm Mmm.

Enjoy! Until next time…

Warmly, Dianne

Friends:

Today is the first Friday of Lent. In the Catholic tradition, we don’t eat meat on Fridays. So my family requested one of their favorite recipes, my original Tomato Basil Bisque. It is delicious and hearty. Without the addition of half-n-half, it can also be a very diet-friendly recipe.

Tomato Basil Bisque by Dianne de Las Casas

Ingredients:
20 medium-size vine-ripened tomatoes or 25 ripe roma tomatoes, diced into small cubes
1 c. water
4 boullion cubes
2 tubs of ready-made pesto
1/2 c. grated aged parmesan cheese
1 c. grated Italian blend cheeses
1 c. half-n-half
1 tbsp. dry basil
1 tbsp. garlic powder
3 heaping tbsp. minced garlic
Box of cheese straws
1 tsp. white pepper
Salt to taste

Preparation:
In a large pot, sautee’ minced garlic in a little extra virgin olive oil for about a minute or two. Add diced tomatoes and cook down until there is a visible amount of liquid in the pot. Add 1 cup of water and the four boullion cubes. Add all the dry ingredients. Let simmer for about 15 minutes. Then add the cheeses and pesto. Puree’ the soup with a Thunder Stick or in a blender. Once the mixture is pureed, add the half-n-half, stirring it and mixing it well. Simmer for another 15-20 minutes to allow the flavors to marry and the bisque to thicken. Salt to taste.

Serve hot, garnished with shredded cheese on top and cheese straws. A side salad makes a nice accompaniment. I like to leave the bisque chunky (with the basil and tomato skins inside). You can opt to strain it although I find it loses some of its character and flavor. It’s a delicious meal perfect for a chilly day. Makes 20 servings so you can feed a large group or save some for lunch! It would be perfect with a grilled cheese sandwich! Mmmmm.

Chocolate Cake:
INGREDIENTS:
2 cups flour
1/2 cup cocoa
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 cup sugar
3/4 cup mayonnaise (I know, I know. It’s sketchy. But it takes the place of eggs and oil.)
1 cup water
1 teaspoon vanilla

PREPARATION:
Preheat oven to 350 degrees. Sift together the flour, cocoa, soda and salt. Cream together the sugar, mayonnaise, water and vanilla. Add dry ingredients to the creamed mixture; stir until well blended. Pour batter into greased and floured layer cake pans (or a 9- x 13-inch pan). Bake for about 25 minutes.
**Note: Baking time may vary.

Chocolate Frosting:
INGREDIENTS
1/2 cup butter
1/4 cup unsweetened cocoa powder
2 squares semisweet baking chocolate, chopped
1 tablespoon vanilla extract
3 1/2 cups confectioner’s sugar
2 tablespoons milk

PREPARATION:
In a saucepan over medium heat, melt butter. Stir in cocoa powder, chopped chocolate bits, and vanilla. Place confectioner’s sugar in a large bowl. Pour in cocoa mixture. Beat well (mixture will be extremely thick). Beat in milk, a teaspoon at a time, until desired consistency is achieved.
**Note: Double and triple as needed!

Peanut Butter Cream Icing:
INGREDIENTS:
8 tablespoons milk
3 cups powdered sugar
3 tablespoon creamy peanut butter

PREPARATION:
Beat all ingredients together in a big bowl. Beat in milk, a tablespoon at a time, until desired consistency is achieved.

ASSEMBLY:
Shave bottom cake. Frost top of it with chocolate frosting. Let sit. Pour on and spread peanut butter cream icing. Shave top cake layer and place carefully on top. Frost top and sides with chocolate frosting. Place leftover peanut butter icing in pastry bag (Ziploc with a small hole in the corner). Pipe straight, horizontal lines even width apart. Run butter knife all the way through across all lines in a downward motion (knife should be perpendicular to all lines). Repeat even widths apart.