C3TV: Caramelized Pear Salad

If I could choose to have only one salad for the rest of my life, this would be it! It’s a flavor explosion that goes well along side any number of dishes. This salad actually incorporates three different recipes, so it’s a bit more labor intensive than most of the concoctions you find here. But, man, is it worth it! Try it and you’ll be hooked, too!!

Episode 102

©2011 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.wordpress.com authored by Caveman. This may be shared and reprinted as long as this entire copyright message accompanies it.

Super Spinach Soufflé

While you wait for the next episode of C3TV (which is coming next week) we thought we would tempt your taste buds with this delicious dish that works great with any meal, but is especially suited for your Holiday fare. This is also a recipe that we have gotten many requests for since this site came to be. So, before we need to make any more excuses why it hasn’t appeared here yet, please read on …

INGREDIENTS

2 10 Ounce Packages Frozen Chopped Spinach – Defrosted and Drained
2 Cups Cougar Gold Cheese (or another aged white cheddar cheese) – Shredded
2 Cups Medium Cheddar Cheese – Shredded
2 Cups Milk
1 Cup Sour Cream
4 Large Eggs – Beaten Well
6 Tablespoons Butter
1 Tablespoon Garlic – Chopped
1/2 Teaspoon Garlic Salt
1/4 Cup Flour
Salt & Pepper to taste

RECIPE

Defrost and drain spinach.
NOTE #1: You might be tempted to use fresh spinach in this recipe, but we have found that the frozen variety works MUCH better.

Shred both the Cougar Gold (which you might just have to crumble instead) and the cheddar cheese.
NOTE #2: While you can use another type of aged white cheddar cheese, we highly recommend using Cougar Gold for this dish. It’s unique flavor adds the right amount of zing to the taste of this soufflé. Plus, you can use whatever you have leftover for Stuffed Pork Loin, fondue, cheese puffs, or just served with crackers and grapes … Mmmmm MMMMMMM!
Also, you might want to shred some extra cheese if your brood is anything like the ingredient-stealing, cheese-munching Caveclan.

Place spinach, shredded cheeses, and sour cream into a large mixing bowl and set aside.

In a medium sized sauce pan over a medium-low flame, melt the butter then whisk in the flour. Yes, this is a “roux”.

Now, slowly whisk in the milk. When the sauce becomes evenly smooth and creamy, whisk in the garlic.

Add the sauce to the large mixing bowl with the other ingredients and mix everything together well.

Stir the eggs into the mixture (It is at this point that we would suggest you stop your “taste-testing” of the raw but delicious mixture). Salt and pepper to taste.
HINT: It’s best to have your own beautiful and talented Cavewoman to put this dish together. Besides, it’s her recipe, so I had to give her some props!

Place the entire mixture into a large, well buttered, baking dish. Place it, uncovered, into an oven preheated to 400° for about 45 minutes … until the top is slightly caramelized and the soufflé hardly moves when the baking dish is jiggled. As actual oven temperatures my vary, so will cooking times … just make sure it is cooked all the way through!

When done, let the soufflé set up for 10 minutes before serving. Eat your heart out, Popeye!

NOTE #2: It is plainly obvious that this is not a healthy dish. So, we try to cut out some of the fat by using non-fat milk and light sour cream. It works great, and there is plenty of other fat in there to more than make up the difference!

Prep Time = 30 minutes
Cook Time = 45 minutes
Serves 8-12

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Garden Bounty

Just picked from the Cave garden:  Heirloom Tomatoes, Roma Tomatoes, and Red Bell Pepper (picked early).  Is there anything better than the flavor of fresh home-grown veggies?

©2011 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

R&R Pulled Pork Tacos & Gnarly Nachos

Yeah, I know … I’ve been lagging BIG TIME around here. Rather than bore you with all mundane, yet legitimate, excuses as to why, I think I’d rather share this delicious combo of American BBQ and south of the border flavors! Besides, wouldn’t you rather have a delectable new dish to try instead of being up to date on the daily trials and tribulations of an ordinary Neanderthal??? I thought so!
These tacos are kind of a domesticated version of the famous Al Pastor taco found in most authentic Mexican taquerias. First thing you’ll need to do is follow the instructions for preparing one recipe of Dutch Oven R&R Pulled Pork. Be sure to start that recipe a day ahead, as you will have to marinate the pork shoulder overnight with some smokey dry rub – we prefer our homemade BBQ Rub-a-dub which was developed specifically for this recipe.
Once it is in the oven cooking, you’ll want to get on making the R&R BBQ Sauce, which takes a couple hours of simmering on the stove top. By the way, don’t be afraid to try this sweet and spicy sauce on ribs, beef, chicken, or anything else you might barbeque.
You’ll definitely want to top those tacos with some salsa (We’ll have to write up our simple and sapid salsa recipe for you soon … it will make you forego bottled salsas for good!) and some guacamole. Since the Pulled Pork and BBQ sauce cook for so long, you’ll have plenty of time to whip up some Rockin’ Guac. Be sure to make extra, because not only are you likely to be nibbling on some before the meal, but you’ll also need some to go with the Nachos!
Speaking of which, the recipe for our Gnarly Nachos is so simple, we are actually going to abandon the usual step-by-step photo instructions and just spell it out for you here. Take a medium sized baking dish or pan and lightly coat with non-stick spray. cover the bottom with a single layer of your favorite tortilla chips. Top the chips with scattered spoonfuls of refried beans (we use the vegetarian variety for the herbivores in our Cave clan), then cover with shredded cheddar cheese. Add another layer of chips, and repeat the process with the beans and cheese. Place in an oven preheated to 350° for 10-15 minutes, until cheese is completely melted and the beans are hot. When done, remove from oven and top with pickled Jalapeno slices, salsa, and guac. If you like, you can also add chopped tomatoes and onions, sour cream, cilantro … you name it!
When the pulled pork recipe is complete, heat up some corn tortillas, top them with a healthy scoop of the tender meat and top with guac and salsa. I guarantee that the mewls of palatable pleasure you will hear around the dining table will be the perfect musical compliment to these devine dishes!

©2011 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This may be shared and reprinted as long as this entire copyright message accompanies it.

Veggie Wonton Soup

While doing our recent REVIEW: Man Pans Stir Fry Wok & Steamer Set, I made some of this fabulous, veggie-friendly soup. I also promised to share the recipe. Since I never lie (well, almost never ) here it is! Oh, and by the way, this gets rave reviews from the Cavewoman, a lifelong vegetarian, as well as from the Cavekids and me, lifelong carnetarians! Though, as you’ll see, this is easily adjusted to satisfy the meat-only crowd.

INGREDIENTS

6 Cups Vegetable Broth
1 1/2 Cups Sliced Mushrooms (Baby Bella or Shitake)
10 Ounces Firm Tofu
8 Ounces Water Chestnuts
5 Green Onions
12 Wonton Wrappers
1/4 Teaspoon Sesame Oil or Chili Sesame Oil
1-2 Tablespoons Corn Starch
Salt & Pepper to taste

RECIPE

Chop the green onions, water chestnuts, and tofu into small bite sized pieces. Then, take about 1/5 of each ingredient and chop that portion more finely for use inside the wontons. Set aside.

Thinly slice mushrooms. Set aside.

Set up a work station with the wrappers; a glass of cool water; a clean, dry plate to make the wontons; a plate covered lightly in corn starch; and the finely chopped ingredients.

To make the wontons, put a single wrapper in the center of the clean plate. Place an appropriate amount of each ingredient onto the wrapper (don’t overstuff the wrapper or it will tear when you take the next steps). With a slightly wet finger, moisten all for edges of the wrapper. Fold one corner of the wrapper up to it’s opposite corner, and firmly seal all edges together. Place the completed wontons on the corn starch plate, taking care not to lay them on top of each other to prevent them from sticking together.
NOTE #1: If you have any leftover wonton “filling”, just save it and throw it into the soup at the appropriate time.

Place broth into properly sized sauce pan or wok and bring to a boil. While many recipes call for you to boil your wontons, I find that doing so tends to create very soft wontons that readily fall apart. To combat this, I like to steam them before adding them to the soup. It should only take 5-8 minutes to fully steam the wontons.
NOTE #2: By using this Man Pans Stir Fry Wok and Steamer Set, I am able to steam the wontons with the boiling veggie stock. Not only is this convenient and eco-friendly, I think it also adds to the flavor of the wontons.

When wontons are fully steamed, remove the steamer insert and add the tofu, mushrooms, and water chestnuts. Return to boil for another 3-5 minutes.

Reduce flame, add green onions and sesame oil. Gently add wontons. Salt and pepper to taste. Stir gingerly. Allow to simmer for 10 minutes.
NOTE #3: If you are adverse to any kind of spiciness, just go with the plain variety of sesame oil. But, if you like just a hint of tang, go for the “chili” version. It won’t make it very spicy at all, but it will add a nice essence.

Serve in bowls along with any of your other Asian favorites. It also makes a fine main course, too.
HINT: This soup is easily transformed into a carnivore version by using the filling from our Lamb Wontons instead. Just be sure not to fry them, as described in the recipe. Also, you may have to steam them for a few more minutes to make sure they are cooked enough. Add some shrimp or chicken chunks to the initial broth boil and you’ll have a delicious meat-lovers rendition of this soup.

If you’d like to win one of these Man Pans Stir Fry Wok and Steamer Sets, or even an entire set of their pans, be sure to enter our Want Pans? Giveaway. Hurry, though, because the contest ends 12/15/2010.
EDIT: THIS CONTEST IS NOW CLOSED!

Prep Time = 40 minutes
Cook Time = 20 minutes
Serves 6

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Garlic Mashed Taters

One thing that most Thanksgiving gobblers agree on: mashed potatoes are a must! So, I thought I’d share our simple, yet yummy mashed potato recipe. Sure, it’s last minute. But, this is one dish that can be quickly whipped together.

INGREDIENTS

6 Medium Potatoes (Russet, Red, or Yukon Gold)
6 Large Cloves Garlic
1/4 Cup Milk
1/4 Cup Sour Cream
2 Tablespoons Cream Cheese, softened well
1 Tablespoons Butter, softened well
3 Tablespoons Green Onion Chives
1 Teaspoon Pink, Kosher or Sea Salt
1 Teaspoon Olive Oil
Salt & Pepper to taste

RECIPE

Thinly slice garlic lengthwise. Set aside.

Finely Chop green onion chives. Set aside.

Scrub potatoes well. Chop into even, generous chunks.
HINT: This dish tastes great whether you utilize Russet Brown, Red Rose, or Yukon Gold taters. No matter which you use, LEAVE THE SKIN ON! They are both healthier and tastier that way. Though, if you do go with the brownies, I suggest peeling 2 or 3 of the potatoes due to the heavier skin these spuds tend to have.

Fill a large pot halfway with water. Add half the sliced garlic and the teaspoon of salt. Bring the water to a boil.

Take the other half of the sliced garlic and place into tin foil. Drizzle with the olive oil and create a foil tent. Roast garlic in 350° toaster or conventional oven for 15-20 minutes, until tender.

While water is heating up (before it gets to a boil so as to reduce the chance of scalding yourself), and all the salt has dissolved, carefully add the potatoes. Allow to reach a boil and continue to cook until potato chunks are easily penetrated by a fork.

When fully cooked, strain potatoes well in colander, being sure to reserve the boiled garlic slices, as well. Immediately place strained taters into large bowl. Add butter, milk, sour cream, cream cheese, chives, and roasted “gah-lick” to bowl. Salt and pepper to taste.

Use a potato masher for it’s intended employ until the desired consistency of the taters are reached … some like ‘em chunky while others like ‘em creamy. You can also add more sour cream and/or milk at this point, if needed.

Serve as a side to a multitude of different dishes. Of course, they are perfect for Thanksgiving dinner. Though, they are served here with Korean Pork Chops (Daeji Galbi) and Sauteed Asian Veggies.

The entire Caveclan wishes you a safe and savory Thanksgiving!

Prep Time = 20 minutes
Cook Time = 20 minutes
Serves 6

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Cavemom’s Orange Yam Turkeys

This is very exciting! Not only is this a great recipe for a unique spin on a Thanksgiving favorite, it’s also the first recipe shared here on C3 from the Cavemom!! She has been making this delicious version of Yams at our Holiday dinner for years. Now, you can, too!

INGREDIENTS

* 8 Small or Medium Yams
* 4 Thick Skinned Oranges
* 4 Tablespoons Butter, softened well
* 1 20 oz. Can Crushed Pineapple, drained (reserve 1/4 cup)
* 1 Cup Chopped Walnuts or Pecans
* 1 Cup Mini Marshmallows
* 2 Tablespoons Brown Sugar
* 1/4 Cup Orange Juice, reserved from oranges
* 1/4 Cup Pineapple Juice, reserved from pineapples
* Salt & Pepper to taste
* Tin Foil

RECIPE

Place yams and 1/2 a tablespoon of kosher salt into large pot of boiling water.

While yams cook, slice oranges in half. Then, with a paring knife and a spoon, carefully scoop out orange flesh being sure not to cut or tear orange skins.

Reserve 1/3 cup of the fresh orange juice. Eat the orange flesh at your leisure (they also make for a great fruit salad).

Once the yams are fully cooked, drain from water, allow to cool slightly, and remove skin. Place skinned yams into a large bowl or container along with butter, orange juice, pineapple juice, brown sugar, and salt & pepper to taste. Mash and mix well with a potato masher. Add pineapple and nuts, fold in well.

One of the great things about this recipe is that it can be prepared ahead of time and then finished a half hour before serving. If you don’t prepare them right away, bag up the orange skins, place the yams in an airtight container, and refrigerate both until ready for use. Also, DON’T add the nuts until just before you are ready to finish preparing them – you don’t want them to get soggy.

This is the other great part of this recipe (other than the taste), especially if you team up with your grandkids to create a fun tradition. When you are ready to prepare them, evenly distribute the yam mixture into each of the eight orange skins. Then use some tin foil to make the Turkey’s feathers, and the marshmallows to make the bird’s face (we usually make them smile ). Place the yam turkeys on a large cookie sheet and place into an oven preheated to 350°. Cook until hot and marshmallows have browned slightly. Serve with the rest of your Thanksgiving fare.

A wish to you for a healthy, happy, and delicious Thanksgiving from the “Cavemom”.

Prep Time = 30 minutes
Cook Time = 20 minutes
Serves 8

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Pumpkin Whoopie Pies

This recipe won Post of the Day for 1/22/10!

With Thanksgiving right around the corner, we have been inundated with inquiries seeking a “different” dessert recipe for the big day. This Pumpkin Whoopie Pie recipe from the Cavewoman fits the bill perfectly. While it is a repost of her first guest recipe here on C3, the response these little disks of yum receive make them well worth it. Besides, these Whoopie Pies also garnered Post Of The Day honors! Well … what are you waiting for?!? Read on!!

INGREDIENTS

* 1 1/2 sticks (6 ounces) unsalted butter, 1 stick melted, 1/2 stick softened
* 1 cup packed light brown sugar
* 2 large eggs, at room temperature, lightly beaten
* 1 cup canned pure pumpkin puree
* 1 tablespoon pumpkin pie spice
* 1 1/2 teaspoons pure vanilla extract
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* 3/4 teaspoon plus 2 pinches salt
* 1-2/3 cups flour
* 4 ounces cream cheese, chilled
* 1 cup confectioners’ sugar

RECIPE

Hi, I’m Dianne, Caveman’s favorite wife. I’m actually his only wife, but that is besides the point. He’s been lagging on posting recipes this week (he’s lazy … and sick). So, I thought I’d invade his blog and post the best Winter cookie ever. It’s the yummiest. Truly, I don’t lie. Well, on occasion I do, but I’m not now. I swear! Doesn’t this look good?!?! It is. I should know, I just ate three. (Don’t judge, I had to test them!!)
Whisk together the melted butter, brown sugar, eggs, pumpkin puree, pumpkin spice, vanilla, baking powder, baking soda, and salt.

Fold in flour with a rubber spatula.

I’m not condoning eating raw dough……but…..this dough tastes amazing! Like pumpkin mousse!! Soooo good!!!

Make 24 generous mounds on 2 cookie sheets. Bake 10 minutes at 350 until cookie is springy to touch.

Meanwhile, using an electric mixer, cream the softened butter with the cream cheese. Add the confectioners’ sugar and the remaining 2 pinches salt and 1/2 teaspoon vanilla; mix on low speed until blended, then beat on medium-high speed until fluffy, about 2 minutes. Spread the flat side of 12 cakes with the cream cheese frosting. Top each with another cake.

This is how I eat them. That way there is more frosting to cookie ratio.

Enjoy!!!

Prep Time = 20 minutes
Cook Time = 10
Makes 12 two-sided Whoopie Pies

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Blameless Cinnamon Rolls

The Cavewoman is back! And you know what that means?!? Sweet treats for us all to eat!! Dough, butter, sugar, cinnamon … what could be bad, right? Well, except for the massive amounts of exercise you’ll need to work these off! If you need to blame someone after you polish off half a dozen of these, that’s what we’re here for.

My daughter and I have a weekly “girls day” at Cinnabon. Yes, I know, not exactly a healthy date, but I’m addicted. When I walk into the mall I can smell them calling me. Anyone old enough to remember Fred Flintstone floating through the air following smells of food? That’s how I feel at malls with Cinnabons. It’s joyful and horrible all at the same time. So I got the idea of Googling the recipe and giving it a shot. I found the following at AllRecipes.com:

INGREDIENTS

* 1 cup warm milk (110 degrees F/45 degrees C)
* 2 eggs, room temperature
* 1/3 cup margarine, melted
* 4 1/2 cups bread flour
* 1 teaspoon salt
* 1/2 cup white sugar
* 2 1/2 teaspoons bread machine yeast
1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, very softened

1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners’ sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt

RECIPE

Put the first seven ingredients (the one’s with an “*”) in your bread-making machine according to it’s directions. When the dough is ready role it into a rectangle shape on your counter top. I really really love the cinnamon buttery goodness that is in Cinnabon so I used a little extra brown sugar and doubled the cinnamon. After you have rolled out the dough, spread the very softened (almost melted) butter on the surface saving a little to put on the bottom of your pan.

Mix together the brown sugar and cinnamon and spread it evenly on the dough. I put some on the bottom of the pan as well. The recipe didn’t call for that either, but how can that be bad????

Here’s how my pan looked, I had to taste this a few more times than was likely necessary.

Then the fun part. Start rolling. I made the mistake of not putting enough flour on my surface so this was a bit stickier than it needed to be but it wasn’t bad.

Then start cutting …

… and placing in the pan

Cover pan and let rolls rise until they’ve doubled. Should take an hour or two.

Preheat oven to 400°. Bake rolls until they turn golden brown, usually about 15 minutes. In the meantime, make the frosting by beating together the last five ingredients. Spread the frosting on the rolls while they are still warm.
Mmmmmmm, they are good! We each had two … can you blame us? Plus, the kids had scrambled eggs and potatoes, as well. Pigs!

Prep Time = 30 minutes
Dough Rising Time = 1-2 Hours
Cooking Time = 15 Minutes
Makes 20 Rolls

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.wordpress.com authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Oven-Baked Cave Chips

This recipe was honored with a FoodBuzz Top 9!

Finally! A chance to share a recipe or two!! And, this one is yummy, yummy, in my tummy!!! Nothing better than homemade potato chips … especially when they are made in a somewhat healthy way. Best of all, they are easy as can be to make.

INGREDIENTS

2 Russet Potaotes
2 Cups Water
2 Tablespoons Olive Oil
2 Teaspoons Salt
Seasonings to taste

RECIPE

Scrub potatoes well and rinse with cool water. LEAVE THE SKIN ON!

Cut potatoes in half, crosswise. Slice thinly with food processor and slicing disk.
HINT #1: You can use a mandolin, or even a sharp knife, to carefully slice the chips as thinly as possible by hand. But, when someone like the Cave-in-laws give you a food processor for a gift, this is a great recipe to break it out for! Plus, it makes life a whole lot easier!! Be sure to put the flat cut side of the tater down into the processor for more uniform slices.

Place water and salt into a large bowl and whisk until salt is dissolved. Place potato slices into the saltwater and let sit for 20 minutes. Then, drain well in a colander.

When potatoes are completely drained, place back into large bowl, add olive oil, and toss gently until all slices are evenly coated.

Preheat oven to 450°. Lightly coat two cookie sheets with non-stick spray. Arrange slices in a single layer on the cookie sheets. Place into oven for 12-15 minutes (depending on your oven and altitude).

When chips are golden brown and crispy, remove from oven. Immediately place into a bowl and lightly season to taste, toss gently.
HINT #2: If chips haven’t cooked evenly, remove the browned ones and return the rest to the oven for another couple of minutes until done.
HINT #3: For these, I used Garlic Salt for seasoning. But, you are only limited by your imagination as to what you can use. Dried Italian Herbs, Onion Powder, Parmesan Cheese, Cayenne Pepper, even the cheese seasoning from a box of mac & cheese will work well on these.

Serve as a side dish to your favorite sandwich, hamburger, hot dog, or just as a delicious snack. Enjoy!

Prep Time = 30 minutes
Cooking Time = 12-15 Minutes
Serves 4

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.wordpress.com authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.