The Braces Cookbook 2: Comfort Food with a Gourmet Touch

The Braces Cookbook 2: Comfort Food with a Gourmet Touch

by Pamela Waterman, Amee Hoge
     
 

Have you just been told what not to eat? So, now what's for dinner? As an adult in braces, you can still enjoy a full range of flavor-filled dishes with these easy, stay-soft recipes and comfort-food tips. Try Pam's basic ideas made from around-the-house ingredients, or add Chef Amee's gourmet touches to really jazz things up!

Discover dozens of enticing entrees

…  See more details below

Overview

Have you just been told what not to eat? So, now what's for dinner? As an adult in braces, you can still enjoy a full range of flavor-filled dishes with these easy, stay-soft recipes and comfort-food tips. Try Pam's basic ideas made from around-the-house ingredients, or add Chef Amee's gourmet touches to really jazz things up!

Discover dozens of enticing entrees and vegetarian ventures

Indulge in braces-loving breakfasts, ever-soft appetizers, and delicate desserts

Eat well at home, on the road, and at the office

Feel better with savvy tips for business-life in braces

Product Details

ISBN-13:
9780977492237
Publisher:
The Discovery Box
Publication date:
09/01/2009
Pages:
128
Product dimensions:
5.90(w) x 8.90(h) x 0.40(d)

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Read an Excerpt

The Braces Cookbook 2

Comfort Food with a Gourmet Touch


By Pamela Waterman, Amee Hoge

Discovery Box

Copyright © 2013 Pamela J. Waterman and Amee Hoge
All rights reserved.
ISBN: 978-0-9889354-4-0



CHAPTER 1

Braces-Loving Breakfasts

Branberry Muffins

Thank goodness for frozen blueberries! They'll let you quickly stir up two dozen high-crowned muffins with a soft, break-away texture. Pam's mother perfected these treats more than fifty years ago. Keep them sealed in a plastic container for freshness, enjoy them with coffee or tea and grab a few in a bag for an on-the-go breakfast or snack.

3 ½ cups plain wheat-bran (cereal) flakes
2 cups milk
3 eggs
½ cup vegetable oil
1 cup brown sugar
2 cups all-purpose flour
3 teaspoons baking soda
1 cup blueberries (frozen or fresh)

Preheat oven to 400 degrees. Bake for 21 minutes.

Grease cupcake pans for 24 muffins or line the pans with cupcake papers. In a large bowl, combine bran flakes and milk, and let the mixture sit for five minutes to soften the flakes. With an electric mixer, add the eggs, vegetable oil and brown sugar until well mixed. Gradually mix in flour and baking soda.

By hand, stir in the blueberries just until evenly mixed. The batter will turn a bit blue, but that's fine. Spoon batter into 24 muffin cups — this will pretty much fill each one to the top. Bake at 400 degrees for 21 minutes. Store in a tightly lidded container.


Chef Amee's Gourmet Touch

Replace the milk with buttermilk and top the baked muffins with freshly grated nutmeg.


Classic Sour Cream Coffee Cake

Pam makes this cake first thing every Christmas morning, carrying a family tradition into a third generation. It helps to let the stick of margarine soften for an hour at room temperature, but if you're pushed for time, just cut it into a dozen or so bits to speed up the mixing job.

½ cup (1 stick) butter or margarine
1 cup sugar
8 ounces sour cream
2 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla

Topping:
¼ cup sugar
1 teaspoon cinnamon

Preheat oven to 350 degrees. Bake for 45 minutes.

In a large bowl, with an electric mixer, blend the margarine and 1 cup of sugar until creamy. Add the eggs and sour cream and mix well. Add the flour, baking soda, baking powder and vanilla, and mix until smooth.

Grease a 9" round or square pan. Spoon half of the batter into the pan. In a small bowl, stir together the ¼ cup of sugar and cinnamon. Sprinkle half of this mixture over the batter. Spread the remaining batter in the pan, and sprinkle it with the rest of the cinnamon-sugar. Bake at 350 degrees for 45 minutes.


Chef Amee's Gourmet Touch

Instead of a crumble topping, drizzle on an orange-almond glaze after it's been baked by combining the zest and juice of half an orange, ¼ teaspoon pure almond extract and 1/3 cup powdered sugar.


Poufed Peach Cobbler

The fragrance is heavenly from this cobbler, a baked-fruit casserole from long-time Massachusetts friend Phyllis Leonard. Keep canned fruit on hand for quick preparation and scoop the mixture into glass dishes for an elegant dessert. On the rare occasion that the cobbler doesn't disappear in one sitting, it makes great leftovers. Just reheat on medium-power for a minute or so in the microwave.

¼ cup butter or margarine (softened)
½ cup sugar
2 teaspoons baking powder
¼ teaspoon salt
1 cup all-purpose flour
½ cup milk
1 (29-ounce) can sliced peaches (drained, but keep the liquid,
about 1 ¼ cups)

Preheat oven to 375 degrees. Bake for 55 minutes.

In a large bowl, using an electric mixer, combine the margarine and sugar until well mixed. Beat in baking powder, salt, flour and milk until mixture is smooth.

Pour batter into an ungreased 3-quart casserole. Spoon the fruit over the top, then pour on the reserved liquid. Bake at 375 degrees for 55 minutes. Makes 6 servings.


Chef Amee's Gourmet Touch

Replace canned fruit with some in-season fruits such as berries, diced peaches or mangoes and sprinkle them with 1 to 2 Tablespoons of sugar for a simple syrup. Pour 1 ¼ cups water over the top.


Double-Scrambled Egg Baskets

These individual "bread-baskets" are a brunch-ready twist on serving scrambled eggs. Add your own mix-in touches such as grated cheese, sweet peppers or crumbled cooked bacon. The left-over bread crusts make terrific French-toast sticks the next day.

7 eggs total (use 2 then 5)
3 Tablespoons milk
Shortening for greasing pan
8 slices bread (whole-wheat is extra good)
2 teaspoons salt
1 Tablespoon margarine or butter
(optional: 3 Tablespoons grated mild cheddar cheese)

Preheat oven to 350 degrees. Bake for 15 minutes total.

Generously grease 8 cups of a 12-cup muffin pan, including the top surface around each cup. Cut crusts off 8 slices of bread (save them for another day). In a large bowl, whisk or stir together 2 of the eggs with the milk. With a fork, dip each slice of bread in the milk-egg mixture, coating both sides, then push one slice down into each greased muffin cup; make the middle touch the bottom, and have the edges stick above the rim. Let stand 5 minutes so that the bread fully absorbs the milk-egg mixture.

Bake the bread slices at 350 degrees for 13 minutes, then set them aside. Turn the oven up to 425 degrees. In a medium bowl, whisk or stir together the remaining 5 eggs, salt and any mix-ins you desire. In a medium-sized frying pan, melt the margarine or butter until sizzling, then add the 5-egg mixture and stir frequently until the eggs are fluffy but not browned. Scoop 2 heaping Tablespoons of scrambled egg into each bread-basket. If you'd like, sprinkle each with about 1 teaspoon of grated cheese. Bake at 425 degrees for 2 minutes. Makes 8 egg baskets.


Chef Amee's Gourmet Touch

Add about ¼ teaspoon freshly ground nutmeg to the egg mixture. Top each egg basket with 1/3 cup diced sweet bell pepper and replace the cheddar cheese with squares of Swiss cheese.


Raspberry Lemon Muffins

For a tart yet tender start to your day, serve these lemon muffins that cradle seedless raspberry jam. The secret to their moist, sponge-cakelike texture is yogurt. The extra-tart kick comes from the triple zing of yogurt, lemon juice and pure lemon extract, found in the grocery store where you buy vanilla.

1 ¾ cups all-purpose flour
¾ up sugar
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 (8-ounce) container plain yogurt
¼ cup vegetable oil
1 teaspoon lemon extract
1 Tablespoon lemon juice
¼ cup seedless raspberry jam

Preheat oven to 400 degrees. Bake for 17 minutes.

In a large mixing bowl, stir together the flour, sugar, baking powder, baking soda, and salt. In a small bowl, stir together the yogurt, vegetable oil, lemon extract and lemon juice. Add the lemon mixture to the flour mixture and stir until well blended. Batter is quite thick.

Line a muffin tin with 12 cupcake papers. Spoon batter to half-fill the papers. Press a teaspoon of raspberry jam in the center of each muffin; fill with remaining batter. Bake at 400 degrees for 17 minutes.


Chef Amee's Gourmet Touch

Replace all-purpose flour with my favorite secret baking ingredient — whole-wheat pastry flour, about 1 ½ cups. Not only is it healthier, but it keeps baked goods moist longer. Also, replace plain yogurt with Greek-style yogurt sweetened with honey.

CHAPTER 2

Ever-Soft Appetizers

Hot Artichoke Spread

Prior to trying this recipe Pam was fairly convinced she didn't like artichokes. Not that she could remember having actually tried one; they seemed beautiful but just a bit too exotic. Fortunately, her adventurous California cousin Sarah Foss prepared this puffy baked appetizer and saved her from never realizing how delicious (and simple) this taste combination could be.

1 cup regular mayonnaise
(Full fat version. This is not a diet recipe!)
1 cup grated Parmesan cheese (from a can or fresh)
¼ teaspoon salt
2 cans (13.75-ounces) artichoke hearts
(Do not use the marinated variety)
(optional: ½ teaspoon paprika)

Preheat oven to 350 degrees. Bake for 30 minutes.

In a large bowl, stir together the mayonnaise, cheese, and salt. Drain artichoke hearts and cut them up into half-inch chunks or smaller. Stir artichokes into mayonnaise mixture.

Grease a 2-quart casserole. Spoon artichoke mixture into casserole. Sprinkle with paprika to add a little color. Bake at 350 degrees for 30 minutes or until slightly puffed and golden. Serve warm with pita bread or slices of a fresh baguette, crusts removed.


Chef Amee's Gourmet Touch

Add 8 to 10 fresh basil leaves, finely chopped, 2 to 3 teaspoons dried ground sage, 1 teaspoon of smoked Spanish Paprika and lots of yummy garlic, about 3 to 4 garlic cloves, finely chopped. This will jazz it up a bit!


Cherry-Chicken Salad Bites

Dried cherries are now as easy to find in the grocery store as raisins, a development that makes this variation on chicken salad a simple and delicious change of pace. When your braces come off, add ¼ cup of slivered almonds for extra pizzazz.

1 (12.5-ounce) can (or 1 ¼ cups) cooked chicken
½ cup (about 3 ounces) dried cherries, presoaked in hot water
for 10 minutes, then drained
½ cup (4 ounces) black-cherry yogurt
1 Tablespoon mayonnaise

Drain the chicken and break it up into a medium-sized bowl. Add cherries, yogurt and mayonnaise. Stir together well. If you have time, let the mixture sit in the refrigerator for an hour to absorb the moisture and flavors.

This serves up nicely in tiny scoopfuls on ruffled red-leaf lettuce, and is also excellent as a filling inside sliced miniature croissant rolls.


Chef Amee's Gourmet Touch

Add ¼ cup ground almonds and 1 to 2 teaspoons of dried mint leaves to add a little bit more color and texture to this scrumptious chicken salad.


Baked Stuffed Mushrooms

They must have coined the phrase "tasty morsel" for these tender and irresistible appetizers shared by Pam's world-traveler friend Cheryl Mezack. Two dozen small to medium mushrooms work well, but plan at least three per person.

1 pound (approximately) mushrooms* with stems, about one-inch
in diameter (brown Baby Bellas have terrific flavor)
3 Tablespoons butter
1 Tablespoon minced parsley
½ cup grated Swiss cheese
1 egg, lightly beaten
½ to 1 teaspoon salt, to taste
1/3 cup seasoned bread crumbs
1 ½ Tablespoons butter for dotting

Preheat oven to 350 degrees. Bake for 20 minutes.

Wash and dry mushrooms. Remove stems and chop them finely. Sauté stems in a medium-sized frying pan in 3 Tablespoons butter for 4 or 5 minutes. Remove from heat, and add parsley, cheese, egg, salt and bread crumbs. Stir until well mixed.

Lay mushroom caps top-down in a lightly buttered 9" × 13" pan. Spoon some of the mixture into the hollow of each mushroom cap. Dot with butter. Bake at 350 degrees for 20 minutes. You can make them ahead of time, unbaked; cover and refrigerate, then uncover and bake as above.

*Buy 24 small to medium mushrooms. Mushrooms will vary greatly in size and weight; therefore, if your 24 mushrooms weigh more than 1 pound, adjust the quantity of filling accordingly. For example, if your mushrooms weigh a total of 1 ½ pounds, add another half-recipe of the filling mixture.


Chef Amee's Gourmet Touch

Add 2 sprigs of finely chopped fresh parsley leaves to the filling. Add 1/3 cup of finely chopped onions and 2 to 3 chopped garlic cloves to the mushroom stems to sauté and cook according to instructions above.


Miniature Crabmeat-Cucumber Sandwiches

These appetizers are quick to assemble yet make an impressive presentation on a tray. The thin slice of cucumber adds just a little crunch and is friendly to braces. It also helps keep the bread at just the right texture.

1 loaf "party" pumpernickel rye bread (often found at the deli
counter, the little slices are just 2 -inches square)
1 large cucumber, about 8 inches long
2 (6-ounce cans) crabmeat, drained
3 Tablespoons mayonnaise
3 (4-inch × 8-inch) slices Swiss cheese
Paprika for sprinkling

Broiling time about 2 minutes.

On a large cookie sheet, lay out 24 slices of the bread (store the rest in your freezer for another time). Peel and slice the cucumber into 24 ¼-inch-thick slices; lay one slice on each piece of bread.

In a large bowl, stir together the crabmeat and mayonnaise until well mixed. Spoon a Tablespoon of the crab mixture onto each cucumber slice. Cut each slice of Swiss cheese into 8 approximately 2-inch × 2-inch squares, and place one cheese-square onto each appetizer. Sprinkle each open-faced sandwich with paprika.

Turn on the broiler of your oven. Place the cookie sheet under the broiler for about 2 minutes, until the cheese has started to melt.

You can assemble the appetizers, cover the pan with plastic wrap, and store it in the refrigerator overnight. Let the pan come to room temperature, remove the wrap, and broil just before serving.


Chef Amee's Gourmet Touch

Add 1 finely chopped Roma tomato and 1 teaspoon dried thyme leaves to the filling. If you are serving this for a special occasion, I recommend you serve it with a semi-sweet Italian wine such as a Moscato or Sangiovese.


Roasted Bell Pepper and Garlic Dip

Chef Amee developed this recipe as an appetizer, but Pam likes to make a meal from a bowlful. The texture is so creamy, it allows you to indulge in walnuts yet not wreak havoc with your braces. If you can find all the ingredients freshly grown, all the better.

1 bulb garlic (cut off the top, leave papery covering on)
3 large sweet bell peppers, any color, halved, with seeds and
white ribs removed
1 Tablespoon vegetable oil (olive oil is best)
Pinch of salt
1/3 cup walnuts
½ medium red or yellow onion, peeled
1 Tablespoon dried parsley
2 Tablespoons lime juice
1/3 cup feta cheese, finely crumbled
1 teaspoon salt
½ to 1 cup sour cream, your preference

Preheat oven to 475 degrees. Bake for 20 to 25 minutes.

On a baking sheet, place both the garlic and the peppers cut-side down. With a paper towel or pastry brush, rub olive oil on the garlic top and the peppers' skins. Sprinkle with salt. Bake at 475 degrees until skins are very dark, about 20 to 25 minutes.

While the peppers and garlic roast, finely chop and combine the walnuts, onions and parsley. In either a food-processor or in a medium bowl, stir the lime juice and feta cheese into the walnut mixture; add the teaspoon of salt.

Allow the sweet peppers and garlic to cool. With a fork or knife, scrape the skins from the peppers, and squeeze each garlic clove out of its papery skin. Add peppers and garlic to food processor and continue to chop finely, or chop them finely on a board and stir them into the bowlful of the walnut mixture. Stir in sour cream until well blended. Spoon into a dipping bowl, and serve with torn pieces of fresh pita bread. Makes about 3 cups.


Chef Amee's Gourmet Touch

I love this recipe, so healthy, fragrant and fun to eat; pair it with an "earthy" Spanish red wine such as Tempranillo or garnacha.


(Continues...)

Excerpted from The Braces Cookbook 2 by Pamela Waterman, Amee Hoge. Copyright © 2013 Pamela J. Waterman and Amee Hoge. Excerpted by permission of Discovery Box.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

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Meet the Author

Pamela Waterman is an engineer and author who has published four books on recipes and children’s activities, dozens of parenting, craft, renovation, and small business articles, and more than 80 technical articles. She is the author of The Braces Cookbook. Amee Hoge is a graduate of the French Culinary Institute of New York and the culinary and gardening instructor, food stylist, and photographer at Playing with Food. They live in Mesa, Arizona.

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