Navigate / search

Boston Baked (in Maine) Beans

Slow cooked Boston baked beans are one of my all-time favorite comfort foods. These traditional baked beans are an old Saturday night ritual here in New England, dating back to the early colonist. Sweetened, flavored with molasses, loaded with protein, ( a very healthy side dish). We usually serve them with brown bread, corn bread or biscuits. Always perfect for a picnic, party or backyard BBQ. And of course, beans pair-up nicely with ribs, hot dogs and classic cole slaw. Anyway way you serve em’ up these are sure to be a big hit.

 

Way back in the day (in the 1700′s), Boston was a major exporter of rum. Molasses was an ingredient used in the distillation process and contains both sugars and calcium. Added to beans, keeps them nice and firm and from turning too soft. Which is why adding marvelous molasses to beans will enable you to cook them for several hours developing those wonderful flavors.

 

Boston Baked Beans Recipe

  • Cook time: 8 hours

Ingredients:

  • 1 pound (2 1/2 to 3 cups) dry white beans such as Navy beans, Great Northern beans (shown), Pea beans, kidney beans, Jacobs Cattle, Yellow Eye, and Soldier Beans. Use your favorite.
  • 1/3 cup molasses
  • 1/3 cup brown sugar
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon pepper
  • 3 tablespoons of Dijon mustard or–
  • 2 teaspoons Coleman’s dry mustard
  • pinch of ground cloves (optional)
  • 1 medium onion, (1 1/2 cups) chopped
  • 3 cups hot water or sub. chicken stock
  • *1/2 pound salt pork, pork belly or bacon, cut into 1/2-inch pieces (optional)

*Note: Vegetarian or vegan. A few non-traditional add-in’s – 1 teaspoon of: healthy turmeric, garlic, jalapenos, green chilis, bbq sauce or hot sauce etc. A little variety “is the spice of life”

Instructions:

  1. Rinse beans well. Place beans in a large pot or casserole and cover with 2 inches of water. Soak overnight and drain. If you forget to soak the beans overnight, just boil them 10-15 minutes in a covered pot filled with water. Remove from heat and let soak for a hour, then drain and rinse.
  2. Add the rinsed and drained beans to your crock pot, slow-cooker, (bean pot or covered casserole if you are cooking in the oven) mix in the chopped onions and/or salt pork/bacon.
  3. Add the molasses, brown sugar, mustard, and salt & pepper etc. with 3 cups of hot water or chicken stock. Mix well.
  4. Cover and cook in a 250°F oven or a crock pot/ slow-cooker on the low setting for 8-9 hours. You may have to check to see if the beans need more water, and add some. Cook until the beans are tender and the broth has thickened and absorbed. Make a day ahead for even more wonderful results.
  5. Enjoy!

 

Decadent Dark Chocolate Flourless Torte

I love chocolate, and I especially love a rich, decadent dark chocolate torte with no flour at all, and just a tiny bit of sugar. Add a handful of raspberries, a dollop of real whipped cream and you will have the most divine dessert ever. A classic cake, this most requested recipe was adapted from www.jenncuisine.com although Godiva and Bon Appétit have a very similar version. Celebrate the ending of your next dinner party with a delicious slice of chocolate heaven…

Cheers!

 

Ingredients:

Flourless Chocolate Torte:

     

  • 10 bars (1.5 ounces each) dark chocolate, chopped or (use 15 oz. of 60% or 70% dark chocolate) Use the best chocolate that you can find..
  • 10 tablespoons unsalted butter, cut into pieces
  • 5 large eggs, separated
  • 2 drops of lemon juice or 1/4 teaspoon cream of tartar (not both!)
  • 2 tablespoons granulated sugar

 

Whipped Cream / Garnish:

  • 2 cups heavy cream
  • 2 tablespoons granulated sugar
  • 1 1/2s teaspoon vanilla extract
  • 1 cup fresh berries, I like raspberries or blueberries
  • *Or simply use confectioners’ sugar for dusting or serve vanilla ice cream*

 

Directions:

1. Have your ingredients reach room temperature.  Butter or spray one 9-inch round cake pan with cooking spray and/or line the bottom of the pan with parchment paper. Dust a little sugar in the pan if you’d like. Position oven rack in center of oven.  Heat oven to 325°F.

2. My way (the easy way) put the chocolate and butter in a glass bowl and microwave  for 60 seconds, stop and stir. Then do it 40 seconds more if it’s not melted the first time. Or (the old school method) in a medium saucepan over low heat, whisk the chocolate and butter, stirring until melted and smooth. Remove from heat. Gradually whisk in egg yolks.

3. Place egg whites in large clean, dry metal bowl. Add cream of tartar or (2 drops of lemon juice) and beat with electric mixer on high speed until mixture becomes foamy.  Gradually add sugar. Beat mixture until peaks are stiff but not dry, (do not over beat).  Using whisk, fold about 1/4 of egg whites into chocolate mixture. Gently fold in remaining whites until all are incorporated.  (some white streaks may remain; do not over mix).

4. Pour the batter into prepared pan and spread evenly with spatula. Place pan in a large shallow baking dish and place in preheated oven  Pour enough boiling water into the shallow baking dish (*bain-marie) to reach halfway up sides of cake pan.

5. Bake 40 minutes or until the top has a thin crust with a slightly moist interior. Carefully remove torte from oven and baking dish and cool
completely on rack. Serve warm or place in the refrigerator for 6 hours or overnight if you can wait that long. We like it served asap, warm with ice cream.

6. Remove cake at least 1 hour before serving, (unless you plan to serve it warm). Gently slide a thin knife around sides of cake to loosen edges from pan.  Invert cake onto clean cooling rack and remove the parchment paper.  Invert the cake again onto serving platter so the top surface of the cake is facing up.

7. Godiva says “If desired, gently place a large doily on top of cake and sift confectioners’ sugar over surface.  Remove the doily to reveal an elegant white sugar pattern.” I say, “who has the time for that?”

* Note: If you were wondering about the water bath.. A bain-marie (also known as a water bath) is a French term for the method used to heat gently, gradually, and to keep cakes from cracking. Or to keep food warm over a period of time.

Make Whipped Cream/Garnish:

1. Combine heavy cream, vanilla and sugar in chilled medium bowl.  Beat with electric mixer until soft peaks form.

2. Serve torte warm or chilled. Garnish with berries and freshly whipped sweetened cream or ice cream. Perfect with a cup of coffee or a glass of red wine. mmmmm…

3. Enjoy!

 

 

 

Roasted Chicken with Garlic and Lemon – Engagement Chicken

 

This is the most delicious roasted chicken that I’ve ever had. Ridiculously crispy skin. So juicy, and flavorful with lemon slices, garlic cloves and salt and pepper. That’s it. Nothing more. I’ve heard it called “Engagement Chicken”. Rumor has it that when men eat this scrumptious chicken they propose. For those of us avoiding marriage I say who cares, it’s that good! Well worth the risk…

Thank you for leaving comments below, I really do enjoy reading them. ~Lisa xo

Engagement Chicken:

(garlic lemon roasted chicken)

  • 1 whole chicken (approx. 3 lb.)
  • 2 medium lemons, sliced
  • 6 cloves of garlic
  • kosher or sea salt
  • ground black pepper
  • fresh herbs: rosemary or thyme etc. (optional)

*Toss a few red potatoes or sweet potatoes, onions, asparagus or carrots into the pan.

 

Come visit my store on CafePress!

Directions:

Prep Time: 5 min.

Total Time: 1 hr. 30 min. Place rack in the middle of oven and preheat to 400 degrees.

  1. Prepare the chicken for roasting: (wash chicken inside and out with cold water, remove the giblets. Pat dry with paper towels).

  2. Squeeze fresh lemon juice all over the chicken (inside and out) season with salt and pepper. Slice one lemon in half and place inside the chicken, along with a garlic clove or two.

  3. Place the chicken breast-side up on a rack in a roasting pan. Tie the legs together with wire or string. Tuck the wing tips under the breast. Then gently tuck two garlic cloves under the skin on the breast.

  4. Roast uncovered for 20-30 minutes. Until it’s golden brown and ultra-crispy (you may cover it loosely with foil). Lower the oven temp to *350

  5. Roast until it’s done. To test for doneness – a meat thermometer inserted in the thigh should read 180, or juices should run clear when chicken is pricked with a fork.

  6. Let the chicken rest for a few minutes before serving. The rich pan juices (au jus) are absolutely delicious. Be sure to serve some on-the-side.

  7. Enjoy!

 

 

The NEW Cabbage Soup Diet Recipe!

I don’t know about you but I’ve put on a few pounds. I love food. Eating it, cooking it, just smelling food makes me happy. Anyway, remember The Cabbage Soup Diet from years ago? Well, I brought it back from the “dark ages” put a fresh new spin on it, roasted it, seasoned it, and brought it back to life again. So, if you want to drop some weight fast, this soup (and the diet plan below) is a healthy, simple way to get started. I love it and I hope you love it too.

*You’ll want to print several copies of  The NEW Cabbage Soup Diet to share with friends and family. Make extra, freeze some and remember, you may eat as much of this healthy soup as you want!

I’ve made some nice new changes to the www.bakedinmaine.com home page for your shopping pleasure. Added links to some of my favorite things from the awesome Amazon: fabulous kitchen tools, the best cookbooks and brand new! Baked in Maine t-shirts, clothing and cool NEW gift items. So, shop away! Or at least look around a little..

Love ya and let’s get healthy!

The Cabbage Soup Diet

Seven helpful tips:

  1. Follow the diet below (optional).
  2. Keep in mind that it’s only seven days.
  3. Drink 4 glasses of water and green tea per day.
  4. Complement the diet with a good multivitamin tablet.
  5. Print the information on this site so you can refer to it daily.
  6. Eat plenty of soup, as much as you want. Don’t starve yourself or you may cheat.
  7. Try different spices like curry or hot sauce to liven up the soup and add variety.

Ingredients:

  • 1 cabbage sliced, cored and chopped
  • 2 cups carrots baby or chopped
  • 2 cups celery include the leaves, chopped
  • 2 cups mushrooms any kind, sliced
  • 2 cups tomatoes fresh or canned, chopped
  • 2 large red and/or green peppers, chopped
  • 2 onions chopped or sub. a bunch of scallions
  • 1 bunch broccoli or cauliflower chopped (optional)
  • 2-3 zucchini chopped
  • 4 clove garlic chopped
  • 1 box chicken stock 32 oz.
  • 1 bottle V8 Juice 64 oz.
  • sea salt & pepper to taste
  • 2-3 tbs. of parsley for cooking and garnish.
  • seasoning choices: turmeric, red pepper flakes, basil, oregano, thyme, bay leaf
  • fresh herbs (optional): sage, rosemary, thyme, cilantro, basil, dill, tarragon. Use your favorites.
  • 1/4 cup olive oil
  • 1 lemon

Directions:

Prep Time: 10 mins Total Time: 30 mins
  1. Pre-heat oven to 425 degrees. Chop all of your vegetables and place in a single layer in a large baking sheet. Add your fresh herbs, seasonings and olive oil. Roast for 15-20 minutes, stirring 2-3 times. This method gives fabulous flavor.
  2. Place your roasted veggies in a large soup pot and add chicken stock and V8 juice, bring to a boil. Reduce heat and simmer for 15-20 min.
  3. Enjoy!

The Diet: Day One: Fruit: Eat all of the fruit you want (except bananas). Eat only your soup and the fruit for the first day. For drinks - unsweetened coffee, green tea, cranberry juice and lots of water.

Day Two: Vegetables: Eat until you are full, all fresh, raw or cooked vegetables of your choice. Try to eat salads with spinach and other green vegetables and if you can, stay away from starches like white potatoes, pasta, dry beans, peas and corn. Eat all the vegetables you want along with your soup. Don’t eat fruit today.

Day Three: Mix Days One and Two: Eat all the soup, fruits and vegetables you want.

Day Four: Bananas and Skim Milk: Eat as many as six-eight bananas and drink as many glasses of skim milk as you would like on this day, along with your soup. This day is supposed to lessen your desire for sweets. Eat your soup and drink plenty green tea.

Day Five: Fish, chicken, beef and tomatoes: Ten to twenty ounces of baked or broiled protein from meat, fish or seafood and up to six fresh tomatoes. Drink at least 6 to 8 glasses of water this day to wash the uric acid from your body. Drink lots of green tea. Eat plenty of cabbage soup.

Day Six: Protein and Vegetables: Eat to your heart’s content of the protein and vegetables today, with leafy green vegetables. Drink green tea. Eat your soup!

Day Seven: Brown or wild rice, unsweetened fruit juices, green tea and vegetables: Be sure to eat plenty of soup.

PS. Interestingly enough, The cabbage soup diet is sometimes referred to as the “Mayo Clinic Diet”, and/or the “Sacred Heart Hospital Diet”. May be true, but I can’t say for sure.

 

[amd-recipeseo-recipe:2]

* Magic Peanut Butter Cookie Recipe * Or order 1 doz. and get 2-FREE Cookies!

Magic Peanut Butter Cookies
Magic Peanut Butter Cookies

Free cookies! Yes, it’s true, if you order one dozen of my Magic Peanut Butter Chocolate Chip Cookies you will get 2 FREE! I’m offering my Baked in Maine fans a SPECIAL deal on one of my most popular, healthy and truly decadent Magic Peanut Butter Chocolate Chip Cookies for one week beginning today. Rather than the usual order of 12 large home-made cookies, I’m thinking that 14 are better! More cookies to share with loved ones or for you to devour all by yourself…

Click here for the recipe (make your own magic) : Magic Peanut Butter Chocolate Chip Cookies

Definitely decadent and better than Grandma’s and who doesn’t LOVE peanut butter & dark chocolate together? A healthy home-made cookie with no flour and less sugar, sign me up! I’m excited to offer these crisp yet soft, and chewy protein-packed, lower-carb treats to my weight-watching fans world-wide. So, if you’re on a healthy diet and LOVE scrumptious home-made cookies, this one’s for you..

* Magic Peanut Butter Chocolate Chip Cookie recipe (just happens to be gluten-free) and includes: natural & organic ingredients: peanut butter, peanuts, eggs, agave or sugar, pure vanilla and GHIRARDELLI dark chocolate chips.

* Nutritional info: Calories 135, Total fat 8g, Total carbs 10g

 

To order your Cookies (Delivered USPS) Click here: Magic Peanut Butter Chocolate Chip Cookies

Make some *Magic* today!!

Lisa xo

Check out my online etsy shop above to purchase additional delicious healthy treats.


Shop for fabulous Baked in Maine t-shirts and totes here:  www.cafepress.com/bakedinmaine

Shop for fabulous Baked in Maine t-shirts and totes here:  www.cafepress.com/bakedinmaine

Enjoy!