The Family Cookbook

Cold Sesame Noodle Salad

2011-07-28T21:30:00.000-07:00

I have this recipe for Cold Sesame Noodle Salad that I made a while ago. I didn't put it in the cookbook because it was still experimental.

Cold Asian Sesame Peanut Butter Noodles
Noodles

1 pound whole wheat linguine
Sauce
3 tablespoon sesame oil
3 cloves minced garlic
1 tablespoon finely chopped ginger
1 Dash asian chili garlic sauce
3 tablespoons soy sauce
3 tablespoons rice vinegar
1/2 cup peanut butter
Veggies
3 medium, scallions trimmed and sliced thin
1 carrot, shredded or Julienned into long strips
1/2 cucumber seeded and coarsely chopped into bite sized pieces
Toppings
3 tablespoon toasted sesame seeds
1/4 - 1/2 cup coarsely chopped peanuts (optional)
1 chicken breast, diced (optional)
1 tablespoon fresh parsley chopped (optional)

1. Cook the Linguine according to the package instructions. Rinse in cold water and set aside.
2. Toast the sesame seeds in a dry pan and set aside.
3. Put the sesame oil, garlic, ginger, and chili garlic sauce in a pan and heat through.
4. Add the soy sauce, rice vinegar and peanut butter and mix.
5. Toss the noodles, chopped veggies and sesame seeds, with the sauce. Refrigerate till cool.
6. Serve with chopped peanuts, diced chicken, and/or chopped parsley.

I wanted to make it for a picnic but I didn't have all the ingredients so I improvised.

Revised Cold Asian Sesame Peanut Butter Noodles
Ingredients

1 pound whole wheat spaghetti broken into short pieces
1/2 cup sesame seeds
1/2 cup coarsely chopped peanuts

3 tablespoon sesame oil

1 medium onion, cut into strips

1 carrot, Julienned into strips

4 ribs celery, sliced on the bias

3 cloves minced garlic
5 pieces candied ginger, finely diced
1 Dash cumin
1 tablespoons soy sauce

2 tablespoons fish sauce
3 tablespoons rice vinegar
1/2 cup peanut butter

1 cucumber, peeled, and coarsely chopped

1. Cook the spaghetti according to the package instructions. Rinse in cold water and set aside.
2. Toast the sesame seeds and peanuts in a dry pan and set aside.
3. Saute onion in the sesame oil until translucent.

4. Add the carrot, celery, and garlic and saute briefly until softened.

5. Add the ginger, cumin, soy sauce, rice vinegar, and peanut butter and heat through.
6. Toss the noodles, sesame seeds, and peanuts with the sauce. Refrigerate till cool.
6. Serve with chopped cucumber.

Spicy Pumpkin

2009-09-04T17:12:00.000-07:00

We received a lovely pumpkin from the in-laws' garden and I was puzzled about what to do with it. Fortunately, I'd gotten Mario Batali's cookbook out of the library, and I found a great solution. The idea is as simple as can be: sweet and sour and spicy. It's a dish that could be from many places in the world, and the idea is as old as can be. This will make enough for dinner tonight, and for the potluck tomorrow:

1 medium-sized pie pumpkin (about 10-12 inches in diameter), peeled and cut into 1-inch cubes
1/3 c. olive oil
8 small cloves garlic, minced
3-4 tsp. red pepper flakes
3/4 c. honey
3/4 c. vinegar
1 tsp. salt
3 T. water or broth

Heat the oil until shimmering. Saute the pumpkin 4-5 minutes, until well-coated. Add the garlic and red pepper and let saute a minute or two. Add the honey and vinegar and salt. Stir for a few minutes. Add water as necessary. Let simmer 10-12 minutes, until pumpkin is soft.

Serve as a side dish or with pasta.

Dad's Hungarian Goulash

2009-08-26T15:58:00.000-07:00

My friends gave me a big jar of Paprika so I made this:

Dad's Hungarian Goulash
Ingredients
2 lb. beef, cubed (The beef can be fairly low quality because it will be slow cooked in moist heat.)
4 med. onion, coarsely chopped
3 Tablespoons paprika (regular paprika will do but hot paprika is more authentically Hungarian)
Salt & pepper to taste
Oil

Instructions
Spread a little oil on the bottom of a heavy stew pot.
Brown the beef on all sides.
Cover the bottom of the pot with the onions.
Put the cubed beef on top of the onions.
Sprinkle on the spices.
Cover and cook on low (If you cook it too hot the meat will harden.).
Stir occasionally. Don't take the lid off very often, all the sauce comes from the onions dissolving.
While the meat is cooking, cook the Spätzle, Knopfli or egg noodles.
When the meat is cooked stir in the noodles and let sit for 5 min, then serve.

Theory of the Dish
The secret is onions 2 cups or more (more is better). The liquid could be supplied by the onions alone in which event the quantity of onions should be large – three or four cups, at least – or by a broth made by simmering beef in water for a few hours. Good Hungarian paprika. 1 - 2 lbs beef floured and browned on all sides. Save the remains from the browning and add in the finely chopped onions and sauté. Add the beef and simmer until the beef is tender, even flaky. Add a teaspoon (or more of vinegar). Serve while still hot with home made Spätzle, or prepared egg noodles

Keeps well and is even better a few days later.

Spätzle
Ingredients
2-3 eggs
2 cups flour
1 tsp salt
water

Instructions
Mix the eggs, flour, and salt in a mixing bowl and add the water to get the right consistency.
Allow the mixed dough to rest for twenty minutes or so before placing in the spätzle machine or slicing them from the spätzle board.
Press through the machine or slice from the board into boiling water and remove the noodles when they float to the surface.
Serve warm with sauce – even with butter and perhaps a bit of parsley or onions.

Theory of the Dish
This is a basic recipe for noodles of all kinds but spätzle is a traditional Swabian dish. For spätzle stir everything together (in a mixer of the mixer is strong enough for the mixing), add water to get the right consistency – so that it will pass through the spätzle machine or slide easily from the spätzle board.

If you make them more dumpling shaped they are called "Knopfli". Spätzle means "little sparrows". Knopfli means "little buttons".

Summer Squash Soup

2009-08-22T16:43:00.000-07:00

I let my enthusiasm carry me away at the farmers market, so we have more squash than we need. Tonight I made squash soup, which is fairly simple, but tasty:

2 T. olive oil
1/2 tsp. coriander
1 tsp. cumin
2 lbs. summer squash, cut into dice
1 small onion, minced
2-3 small cloves garlic, minced
1/2 serrano or one whole (small) jalapeño pepper, chopped fine
1 small red or yellow pepper or a carrot, minced
1 1/2 c. chicken broth
1 T. sour cream
salt and pepper
chopped herbs (cilantro, basil, or parsley) for garnish

Sauté the onions in the oil, add the spices and cook one minute, then add the garlic and peppers and sauté for 3-5 minutes. Add the diced squash and let that cook until slightly softened, about 5 minutes. Add the broth. Cover and let simmer until the squash and peppers are soft. Then purée the soup in a blender with the sour cream. Add salt and pepper to taste. I like this soup a little spicy, so I also put in red pepper flakes, and you could add other garnishes like crumbled feta or cooked corn.

Chicken Satay

2009-08-21T09:57:00.000-07:00

I love Chicken Satay! Today I tried making it following my own recipe. Recipe testing is an important step in the cook book making process. Although it is better if someone else tests the recipe. But I think I just followed the instructions, this time. It's very yummy.

Ingredients
2-3 boneless skinless chicken breasts
2 Tbsp curry powder
1 tsp paprika
3 cloves of fresh garlic, sliced
1 onion diced
4 silver dollar sized slices of ginger
1 Tbsp ginger flavored sherry
2 Tbsp lime juice
2 Tbsp tamari (Soy Sauce)
2 Tbsp fish sauce

1 cup uncooked rice (cooked)
vegetable oil
3/4 cup peanut butter (smooth or chunky)
1 (15 oz) can coconut milk
salt

Instructions
Slice the chicken into bite sized pieces and put them in a ziplock bag. Add everything except the rice, oil, peanut butter, coconut milk, and salt. Marinate the chicken overnight, or for at least 2 hours.

Cook the rice.
You can put the chicken on skewers and broil it or sauté the chicken in small batches in a little bit of vegetable oil.
When all the chicken is cooked throw out the ginger and cook the rest of the marinade, garlic, and onion. Add the peanut butter, coconut milk, and salt and simmer until it is a good consistency.
Mix the cooked chicken into the gravy and serve it over the rice.

Firnee

2009-08-19T13:50:00.000-07:00

"Revenge is sweet" and "Revenge is a dish best served cold"
The second is a Pashtun saying.
There is a cold sweet Pashtun dessert called Firnee. So revenge is Firnee.

Ingredients
2 cups Whole Milk
1 cup Sugar
4 tablespoons Corn Starch
1 tsp. Cardamom
Pistachios
1 capful Rose water

Green Bean Salad

2009-07-23T06:17:00.000-07:00

At the farmers markets, green beans appear regularly now. You don't need to do much with fresh green beans, but we've been eating a lot of them, so I thought it was time for a little something different. For this recipe, the key is to add one subtle flavor plus a dramatic one:

Steam the green beans until just tender. If you want this as a cold salad, put the beans in ice water, but the salad is also good warm or at room temperature.

Dressing:
This is just a mustard vinaigrette, but ideally, you should use nut oil. Someone gave us walnut oil as a present, and we've discovered all kinds of delicious uses for it:

1 1/2 T. olive oil
1 1/2 T. walnut oil
1 tsp. coarse mustard
1 T. vinegar (preferably sherry vinegar)
pinch of sugar
salt & pepper

Whisk the dressing until well combined. Toss with the beans.

Cooking Day

2009-07-17T07:46:00.000-07:00

I bought some bulk meats yesterday so I'm cooking today.

I bought two bulk packs of ground beef. That will go into 1lb ziplock bags in the freezer.

Tops has split chicken breasts for $.99/lb. I would prefer boneless skinless but the price was so good. I skinned and boned half of them. They are in the freezer now. The other half are simmering on the stove. I plan on making up two batches of chicken broth, with meat, that I can use with those Jamaican soup mixes I bought. The rest of the cooked chicken I will marinade and eat as cold chicken salads. (1/4 Vinegar, 2Tbsp Sugar, 1/8 c Soy Sauce, 1tsp Ginger, 1tsp Sesame Oil)

Salad Theory

2009-07-15T15:24:00.000-07:00

I wanted to include a salad recipe, because we eat a lot of salads. But then I realized that salads aren't made according to a recipe, they're made according to a theory. The theory requires that salads have some contrasts in textures and flavors, and that they highlight the flavors of fresh vegetables. Beyond that, there are few limits.

Summer Salads
These salads use the widest range of produce, since there are so many possibilities.

Green Salad
The old-fashioned French "green salad" contains one vegetable: lettuce. This is tossed with olive oil, sprinkled with vinegar, and salted and peppered to taste. Ta-da! That's it. For much of the summer, we make this kind of salad with the addition of sliced tomatoes, cucumbers, maybe a bit of green onion. The variation is mainly in the kinds of lettuce (mixed greens, a few chopped herbs: mint, chives, parsley, or cilantro).
The key: toss the ingredients until nicely coated with olive oil. Then add the vinegar and salt and pepper. Don't be stingy with the oil.
Variations: add avocado or radishes, or almost any cooked vegetable (green beans, cooked sliced beets, roasted zucchini, roasted or steamed carrots) that matches either the sweet and tender (like a tomato) category or the mild and crisp one (like a cucumber).

Salade Niçoise
The usual version here contains lettuce with an arrangement of salty and savory toppings (tuna, olives, anchovy, potatoes, hard-boiled eggs, green beans). You can vary those toppings, but make sure that you have strong enough flavors for good contrasts. This salad is a good model for any salad made of leftovers or salted things: leftover steamed or roasted vegetables, leftover cooked meat. Pour a vinaigrette dressing over it, but don't toss it.

All-Season Salads
Crisp Salads
The model here is the sliced fennel salad: thinly sliced bits of fennel, tossed with oil and sprinkled with lemon juice and salt and pepper. However, many crispy alternatives exist: add radishes, sliced celery, sweet onion, grated jicama or carrot, sliced red or yellow peppers. You can also top this salad with shavings of parmesan or another hard cheese. In a way, these are like the green salad, in that they can use just one or two vegetables and focus on their texture and freshness.

Tomato-Free Salads
Much of the year, supermarket tomatoes aren't worth eating. To avoid the sad farce of bitter cucumbers and tasteless tomatoes, we replace them with other combinations: lettuce with sliced fennel and peeled and seeded orange sections, lettuce with sliced celery or fennel and apple slices, lettuce with blanched green beans and artichoke hearts, or with orange sections and avocado.

Salads with Cheese
One of my favorite salads contained mixed greens, cubes of roasted beets, crumbled goat cheese and a sprinkling of roasted pumpkin seeds. Beets go well with all kinds of crumbly or tart cheese, but so do roasted sweet potatoes (cut into tiny cubes), or chopped red peppers. Shaved hard cheese goes well on many salads with lots of crisp, watery vegetables (lettuce, celery, fennel).

Composed Salads
Any salad whose ingredients sit side-by-side is a composed salad. Essentially, this is a great way to put together all your leftover cooked vegetables. You can arrange them by themselves on a bed of lettuce. Then dress them as they need it, or don't. One set of vegetables can be sprinkled with oil and vinegar, while the cold asparagus, sliced radishes, or new tomatoes can be topped with a mixture of sour cream and chopped dill or chives.

Really, there's not end to the possibilities for salads. They are just vegetables placed a little closer together than usual. But many vegetables are enhanced by being mixed and matched with contrasting flavors and colors.

Summer drinks

2009-07-13T15:31:00.000-07:00

Last summer, I discovered restaurants where the "cocktail" menu consisted entirely of fruit juice drinks. What a great idea! In the same spirit, here are a few favorites:

Lemongrass Soda

3 cups water
1 cup sugar
2 stalks lemongrass, trimmed and cut into 3-inch lengths (even better: 2 T. frozen lemongrass, sold pre-chopped)
3 ounces fresh ginger, smashed
1 large lemon, juiced

[Soda water for mixing]

Dissolve the sugar in the water over medium heat. Add lemongrass, ginger, and lemon juice. Bring to a boil and then let simmer 20 minutes. Remove from heat, cover and let steep overnight. Strain. Mix with soda water and ice.

Watermelon Agua Fresca

This recipe depends entirely on the sweetness of the melon and on your preferences. The main thing:
- Chop up a few cups of seedless watermelon,
- Puree them in the blender with a little sugar (not too much!) and a few squeezes of lime juice
- You may need to add a bit of water (1/4 or 1/2 cup), depending on your blender and the juiciness of the melon
You can serve the melon like this, or mix it with some chopped melon. If you're feeling very elegant, you can even garnish it with mint.

Limeade with Mint (or the Family-Friendly Mojito)

Mix the juice of 2-3 limes with about 1/2 c. of sugar (depending on the sweetness of your limes).
Put a few sprigs of mint in each serving glass. Crush the mint a bit with the end of a wooden spoon.
Fill the glasses with ice. Then pour in sparkling water and lime juice (proportions of 4/1).

Cucumber Soup and Caramel Corn

2009-06-26T18:01:00.000-07:00

Cucumber Soup
1 small onion, chopped
2 cloves garlic, diced
3 Tbsp water
1 cucumber, peeled
2 Tbsp rice vinegar
12oz. plain yogurt
8oz strained Greek yogurt
1/2 tsp salt

Heat the water in a pan and cook the onion and garlic until soft and translucent.
Peel the cucumber and cut into pieces.
Puree the cucumber, onion, and garlic with the vinegar.
Add the yogurt and salt and puree until smooth.
Chill for at least an hour before serving.

The original recipe called for lime juice instead of vinegar and sour cream instead of Greek yogurt. But I like it this way better.

Caramel Corn
3.5 oz Popcorn, popped
1 1/2 c Roasted Cashews
3/4 c Butter
1 1/2 c Dark Brown Sugar
1/3 c Light Corn Syrup
1/2 tsp Vanilla
1/2 tsp Baking Soda

Preheat oven to 250F Spray 2 large roasting pans with cooking spray (or line with parchment paper). Divide popped corn and nuts between the two pans. In a small heavy saucepan, melt the butter and stir in the brown sugar and corn syrup. Bring to a boil while stirring constantly. Allow to boil for 5 minutes without stirring. Remove from heat and stir in the vanilla and baking soda. Quickly pour the mixture over the the popped corn and nuts in the pans, Stir to coat. Place in the preheated oven for 1 hour stirring every 15 minutes. Remove from oven and cool completely. break apart and store in an airtight container.

I also tried adding 1 cup of chocolate chips at the last few minutes. letting the chips melt then stirring until the caramel corn was covered with chocolate.

2009-06-11T09:09:00.000-07:00

So here I go again, under the alias of number 5 number1 sneaks in with a few recipes. I have included Grandma Snyder's Date nut pinwheels and Molasses cookies taken directly from her recipe box.

Date Pinwheels Yield 5 dozen Oven 400

1/2 c butter
1/2 c brown sugar
1/2 c white sugar
1 egg
1/2 t vanilla
2 c flour
1/2 t baking soda
1/2t salt
Date filling: 1 pound pitted dates, cut up
1/2 c sugar
1/2 c water
Cook and stir until mixture boils and thickens slightly. Cool.
Just before using add 1/2 c finely chopped walnuts
Thoroughly cream butter and sugars. Add egg and vanilla beat well. Sift together dry ingrediants. Stir into creamed mixture. CHill. Divide dough in half. On lightly floured surface, roll one part in 12 x 8" rectangle, about 1/4 inch thick. Spread 1/2 of date filling over dough.
Repeat with remaining dough and filling. Wrap in waxed paper. Chill several hours. Slice 1/4 " thick, bake on greased cookie sheet for 8 minutes at 400.

Soft Molasses Cookies
1 1/4 c molasses
1 1/4 c sugar
2 eggs
1 c buttermilk
1 c shortening
5c flour (for drop cookies)
1 t salt
2 t baking soda
2 t baking powder
2 t ginger
1 t allspice
1 t cloves

Can be refrigerated overnight and then use 1 c flour to roll out and cut out cookies.
Otherwise make as drop cookies bake at 375 until firm(really this is what the recipe said , I would guess for big tablespoons 12-14 minutes)

Grandma Bessy Green's Scone -as loved by Liam and made many many times this year for his college buddies

2 c flour
2 t baking powder
2 T sugar
1/2 t salt
3-4 T butter
2 eggs
1/3 c milk or 1/2 c buttermilk(the best)

Cut shortening into mixed dry ingredients. Mix eggs and milk,add slowly to dry ingredients. It should make a stiff but not drybatter. Knead lightly 22 times. Roll out 1/2 " thick, cut into 2 " squares, fold over so it is a triangle shape. Brush with milk, dust with sugar. Bake in 400 oven 18-22 minutes until golden brown top and bottom. (Obviously you can make any shape. Liam loves these with craisins added, we also like them for strawberry shortcake)

No bake Cookies
(because everyone need emergency chocolate cookies, besides they have peanuts and oatmeal so they must be good for you:)

1 c sugar
1/2 c milk
1/3 c butter
1/3 cocoa
1/2 t salt
1 t vanilla
1/2 peanut butter
3 c oats
Mix first 6 ingredients, boil for 1 minutes (I use the microwave) Add PB and vanilla , blend thoroughly. Add oats ,mix well. I use a 1T scoop to form cookies onto a plate . Eat

Chicken, Orzo and Black Bean Salad

16 oz orzo cooked with salt or chicken bouillon
3 chicken breasts -broil or grill with EVOO and 2 t cumin brushed over-cut into bite size pieces
2 c black beans
1 c corn
1 pepper diced(red is nice)
1/2 red or sweet onion diced
Dressing:
1/2 c chicken broth
2 T EVOO
2 t cumin
4 cloves garlic minced
1/2 c cilantro
salt and pepper to taste
Combine all in food processor or blender and combine with ingredients.
It is best if done 24 hour in advance. We serve it with tortilla chips.

Cornell BBQ Marinade.

2009-05-21T15:54:00.000-07:00

Wegman's has 10 lb bags of chicken leg quarters on sale for .49/lb. I bought 2 bags and made up a batch of Cornell Chicken Marinade. I put four leg quarters and 1 cup of marinade in four ziplock bags and put them in the freezer. I had three leg quarters left over. I used a bottle of vinaigrette in the last bag. That is siting in the fridge right now.

Polenta Parmesan, Coconut Cake, and Korean Scallion Pancakes

2009-04-14T17:12:00.000-07:00

Monday night dinner is potluck at Bu and Kaaren's house. I brought Polenta Parmesan and Coconut Cake. this evening I made myself a Korean Scallion Pancake for dinner.

Polenta Parmesan

Ingredients
6 cups boiling water
2 tsp salt
2 c corn meal
2 cups cold water
1 jar pasta sauce
1/2 lb mozzarella cheese, shredded
Parmesan cheese, grated

Bring the 6 cups of water to a boil with the salt.
Mix the corn meal with the 2 cups cold water and gradually whisk into the boiling water.
Bring back to a boil and stir until it has thickened.
Pour corn meal mush into a 9"x13" baking pan.
Let cool.
Pour past sauce over corn meal.
Sprinkle with cheeses.
Bake at 350F for 30 minutes until heated through, and the cheese is bubbling.

-----------------------------
Mrs. Cobb's Coconut Cake from "The Cat Who...Cookbook"
Ok, it appears I am congenitally unable to follow a recipe exactly as written, so this isn't the recipe in the book. This is what I did while reading the recipe in the book.

Cake
5 egg whites
1/2 cups butter
1 1/2 cups sugar
1/2 cup grated coconut in heavy syrup
1 tsp coconut extract
3 tsp baking powder
3/4 tsp salt
2 cups flour
1 c milk

Preheat the oven to 350F
Prepare two 9" cake pans with parchment on the bottom
Whip the egg whites into soft peaks and set aside
Cream the butter and sugar
Mix in the grated coconut
Mix in the coconut extract, baking powder, and salt
Alternate adding the flour and milk
Fold in the egg whites
Divide the batter into the two pans
Bake for about 40 min, until done
Let rest for 10 min before removing from pans
And allow to cool before moving on to the next step.

Filling
1 (15oz) can apricots (in pear juice)
2 Tbsp cornstarch
1/2 c coconut cream (with corn syrup)

Drain the juice from the apricots and set aside in case you need it. puree the rest of the ingredients in a blender (the recipe called for 2 Tbsp of sugar but I had a 1/2 cup of coconut syrup left over from the previous recipe). Use the reserved juice to thin the mixture in the blender if necessary.
Cook the puree in a small sauce pan until it thickens.
Spread the puree on top of one of the cooled cakes. Place the second cake on top of the filling.

Frosting
7 oz pure creamed coconut (the recipe called for 6 Tbsp butter)
6 oz cream cheese
2 cup powdered sugar
1 tsp coconut extract
Milk as needed

Cream the coconut and the cream cheese together then added the powdered sugar and the extract. If it is too stiff to spread easily add a little milk.
Frost the cake.

I didn't need any extra milk. The pure creamed coconut is the only part I'm not happy with it seems to have a strange flavor. But nobody else seemed to mind. That is the only part I would not do the same.

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Pajeon with Dipping Sauce
Jeon is Korean for Pancake, The jeon name commonly follows its main ingredient.

Ingredients
1/2 cup plain flour
1/2 cup cold water
1 large egg, lightly beaten
4 scallions
soy sauce

1. Whisk together the flour, water, and egg. Set aside while you do step 2.

2. Chop scallions into small pieces. Set aside about 1 Tbsp from the white ends for the dipping sauce.

3. Heat oil in a medium size skillet and saute the scallions until they are just starting to go soft. Add a dash of soy sauce and swoosh it around to season.

4. Turn up the heat and add the batter, spreading it out evenly over the scallions. Cook until the bottom is browning nicely, then flip the pancake. (If this is too hard, slice it down the middle with your spatula and flip it in two parts.) The pancake needs to cook for about 5 minutes before it will be solid enough to flip.

5. While cooking the other side, press down on top with your spatula to make sure all of it comes in contact with the pan. The crispier it is the better.

6. Slide it onto a chopping board and cut into pizza-like wedges. Serve with dipping sauce and enjoy!

The jeon name commonly follows its main ingredient.

Dipping Sauce
1/4 c soy sauce
1/2 tbsp white vinegar
1/2 tsp sugar
1 tsp sesame oil
1 small clove of garlic, finely minced
Scallion, finely minced

Carrot Salad with Raisins and Walnuts

2009-03-28T17:55:00.000-07:00

Carrot Salad with Raisins and Walnuts

4 large carrots
1/2 c raisins
1/2 chopped walnuts
1 Tbsp sugar
1/4 c vinegar

Clean and shred the carrots
Add the raisins, walnuts, sugar, and vinegar
Toss together and let rest for 2 hours
Good for potluck dinners

I was wanting a carrot salad but something light. So I made this up.

Chicken Satay Improvisation

2009-03-19T14:36:00.001-07:00

I've been craving Chicken Satay, or as I like to call it Curried Chicken with Peanut Butter Gravy and Rice.

I knew I had the chicken, peanut butter, curry powder, and rice, But I had to wing it on the rest of the spicing.

First I got out the 2 large boneless skinless chicken breasts, sliced them into bite sized pieces and put them in a ziplock bag. Then I started looking around for spices: 3 teaspoons curry powder, 2 cloves of fresh garlic, sliced, 4 silver dollar sized slices of ginger (I store my ginger in a jar of sherry in the fridge), 1 tablespoon ginger flavored sherry, 2 tablespoons lemon juice (I didn't have lime juice), 2 tablespoons tamari, and 2 tablespoons fish sauce. I let the chicken marinate in all that for a couple of days.

Then I started 1 cup rice to cook, and sauteed the chicken in small batches in a little bit of vegetable oil. I understand that Satay means skewered but I don't like using the broiler and didn't want to mess around with skewers. When all the chicken was cooked I thew out the ginger and cooked the rest of the marinade and the garlic slices. Then I added 1/2 cup peanut butter. If I had a can of coconut milk I would have used it to thin the gravy, but I didn't have any flavored liquids on hand so I had to use water. When the gravy was a good consistency I tasted it. It was a bit bland, so I added 1 tablespoon curry, 1 teaspoon tamari and some salt (I've been craving salt lately). Then I mixed the cooked chicken into the gravy and served it over the rice.

Grandma Tanner's Meatballs and Sauce

2009-03-04T21:29:00.000-08:00

1 lb lean ground beef
1/2 c grated Parmesan or Romano
2 slices of bread moistened cubed and moistened in milk
1-2 cloves garlic crushed
1/4-1/2 c minced onion
1 t basil
1-2 T flour
2 eggs

Mix well with hands. Roll into balls, let sit
Brown in hot fat quickly or in oven on a dark baking sheet at 400 for 20 min.
Simmer in Marinara for 1 1/2 hours

Marinara
Saute:
2 T olive oil
1/2 onion chopped
2-4 cloves garlic
Add:
1 can tomato paste-large
1 can diced tomatoes-large-28 oz
water to make slighly thin sauce
1 T basil
1/2 T oregano
1 t salt
1 T sugar
1-2 bay leaves
Let simmer several hours

Real baked Mac and Cheese

2009-03-04T21:23:00.000-08:00

Cook 1 lb of pasta
sauce:
1/4 c butter-melted
1/3 c flour- add after butter is melted
3 c milk-slowly add while stirring. Bring to a low boil for 1 minute
1 t mustard-add
pepper-add
2 + c grated cheese-stir in until just melted

Combine with pasta. Put into buttered casserole dish. Bake at 350 for 1 hour until golden brown.

Really Good Chocolate Cake-Hershey's

2009-03-04T21:15:00.001-08:00

2 c sugar
1 3/4 c flour
3/4 c cocoa
1 1/2 t baking powder
1 1/2 t baking soda
1 t salt
2 eggs
1 c milk
1/2 c oil
2 t vanilla
1 c boiling water
Combine all dry ingredients in a large bowl. Add eggs, milk, oil and vanilla and mix for 2 minutes at med spee. Stir in boiling water-batter will be thin. Pour into 9x13(or 2 9" round pans) greased and floured pan. Bake at 350 for 30-35 minutes. Cool 10 minutes;remove from pan and cool thoroughly before frosting.

Chocolate frosting:
1/2 c butter-melted
2/3 c cocoa
3 c powdered sugar
1/3 c milk
1 t vanilla
Combine and beat on med until spreading consistency. Add more milk if needed.

White chicken chili

2009-03-04T21:08:00.000-08:00

1 c cooked white beans
2 c chicken stock
1 lb chicken breast
1/2 med onion-chopped
1/4 bell pepper -chopped
1/2 t garlic
2 1/2 T butter
2 1/2 T flour
1/2 c milk or half and half
1/2 T chili powder
1/2 T cumin
1/2 T tabasco-or to taste
2-3 oz canned chilis-to taste
garnish with grated Jack cheese or sour cream

Saute vegetables in butter, add diced chicken and chicken stock and all other seasoning except milk and flour. Simmer until vegetables are soft. Combine milk and flour, stir in gradually to thicken, simmer for 1 minute. Serve with garnishes.

Easy Thai Curry

2009-03-04T21:00:00.000-08:00

In large pan:
Saute 1 lb of meat,chicken,tofu or shrimp in oil (with chopped garlic and gingerroot as an option for more flavor)
Remove from pan.
Make sauce:
1 can coconut milk
1 t Thai curry paste red or green -more if you want it hotter
3 T fish sauce-don't smell it
3 T brown sugar
bring to a low simmer.
Add 2-4 cups vegetables. In the winter I add frozen stir fry veges, in the summer whatever is available. Add meat. Simmer briefly until vegetables are cooked appropriately and serve over rice.

Rolls-pesto,orange,cinnamon options

2009-03-04T20:42:00.000-08:00

Basic roll dough:
2 c mashed potatoes-real or instant
4 c milk
1/2 c sugar
2 T yeast
1-2 eggs
1/3 c oil
1 t salt
6-8 c flour
Combine all ingredients except flour, gradually add flour until a soft dough is formed. Continue adding flour until a firm dough is formed ,knead until smooth and soft. Let rise covered until double. Punch down and divide into 2-3 sections and roll out into elongated oval.

Possible fillings:
Pesto- spread thinly over dough. I usually spread a little mozzarella over the pesto. It makes a
nice dinner or sandwich bread.
Orange - spread melted butter over dough. Then cover with a mix of 1 c sugar thoroughly
blended with the rind of half an orange(or 1 orange per 2 cups sugar)
Cinnamon-spread melted butter over dough. Then cover with brown sugar , sprinkle with cinn
amon. Optional add raisin and walnuts

Roll up and slice into 1 inch slabs. Put on greased sheets. Let sit 5 minutes. Bake at 350 20-25 minutes depending on whether they are close together or separate. Sweet rolls can be glazed with icing. 2 c powdered sugar, 1 t butter-soft, vanilla or OJ and enough hot water to make runny glaze.

2009-03-04T20:30:00.000-08:00

more soup recipes from our house

2009-03-04T19:52:00.000-08:00

Ajiaco-Columbian national dish

1-2 chicken breasts
2 t salt
1/2 t pepper
2 t olive oil
3 cloves garlic
3 medium red or yellow waxy potatoes-cubed
1 large russet peeled and thinly sliced
1/2 chopped onion
2/3 c each green beans, garbanzo beans, kidney beans.
1 1/2 t basil
3/4 t white pepper
3/4 t paprika
1/2 c chopped fresh cilantro-optional
In large pot cook chicken in several cups water until done. Dice and return to broth. Saute
garlic and onions in oil. Add to pot. Add 4 c water and more salt and potatoes cook until soft(the russet should disintegrate and thicken the soup and the waxy potatoes remain in cubes). Add remaining vegetables, cook until tender. Let simmer a short time.
Now for the fun at the table. Garnishes:
capers
chopped avocado
chunks of corn on the cob
cream

This is a fun company dish. The garnishes really add a lot, served with bread and salad it's very tasty. It keeps well for the next day.

Turkey Wild Rice Soup

Another very tasty soup(will spring ever come???)

Saute:
1 medium chopped onion
2 diced celery ribs
2 diced carrots
1/2 c butter or olive oil
Add:
1/2 c flour
Add:
4 c broth (turkey or chicken)
Add:
2 c cooked wild rice
Add:
2 c milk or light cream
2 c diced cooked turkey
1 t parsley
salt and pepper to taste
Simmer to thick and tasty goodness. Sometimes I add more vegetables. The sum is much greater than the components.

Lentil Chili from the lentil capital of the US-2 quarts

1 c lentils
6 c water
1/2 onion-chopped
1 stalk celery chopped
1 c tomato puree
1/2 c salsa
1 T cumin
1 T dry garlic
2 T sugar
1+ t salt
dash chili flakes
dash cinnamon
dash cilantro
1/2 oz. mexican chocolate

Cook lentils in water for 20 minutes then add rest of ingredients
Simmer for 20-30 minutes until tender and blended

March 4,2009

2009-03-04T19:30:00.000-08:00

I found a very good gingerbread recipe at last. I wanted something moist and tasty.

From The Enchanted Broccoli Forest/Mollie Katzen

In saucepan saute for 3 minutes, remove from heat

5 T butter
3 T freshly grated ginger

Beat together vigorously for several minutes, then beat in butter mix:

1/2 c honey
1/2 c molasses

Beat together combine with above:
1/2 c yogurt
1 egg

Combine:
1 c ww flour
1 c unbl. white flour
1 1/4 t baking soda
1/4 t salt
1 t dry ginger
1/2 t cloves
1/2 t cinnamon
1/4 t nutmeg

Combine wet and dry mixes thoroughly but not excessively. Pour batter into buttered 9x9 pan. Bake at 350 for 30-35 minutes until toothpick inserted comes out clean. Enjoy.

The other item we have been making a lot of is scones. This recipe makes lovely moist scones. Our current favorite addition is craisons. Most of the time I make them plain so they can be covered with butter and jam.

2 c flour
2 t baking powder
2 T sugar
1/2 t salt(to taste)
3 T butter(or shortening)
2 eggs
1/3 c milk(or best with 1/2 c buttermilk)

Mix dry ingrediants. Cut in shortening. Mix milk and eggs together, then add slowly to flour mix. Add additional ingredients as desired. Bring all together into a ball and knead 22 times. Roll out 1/2" cut into wedges or circles. Brush with milk(dust with sugar if desired) Bake ~18-20 minutes at 425. Makes 8-10 scones.

Spinach Quiche

2008-12-11T16:28:00.000-08:00

Spinach Quiche

Pie Crust
makes two 9" pie crusts or one double crust

2 cups all-purpose flour
1 teaspoon salt
2 tsp sugar
7 Tbsp butter
5 Tbsp ice water
(2 tsp vodka)

Put flour, salt, sugar and butter in a food processor with the S-blade
Process until the butter is in small pieces
Add the ice water
Process until the dough looks like course crumbs
Divide the dough in half and roll to desired size
Trim and shape the edges
Freeze until ready to use.

Filling
1 10oz pkg frozen chopped spinach, defrosted
2 med onions coarsely chopped
4 eggs
salt and pepper to taste
Cottage cheese

(Milk, Cheddar cheese, Feta, parmesan cheese, Mushrooms, chopped ham, crumbled bacon, Bac-Os, bell peppers, sausage)

Preheat the over to 375
Defrost the spinach
Saute the onions
Put the onions, spinach, eggs, salt and pepper in the blender and puree
Add enough milk and/or cheese to make 5 cups of filling.
Puree again
Stir in additional ingredients
Pour into frozen pie shells
Bake for 40 min
Let rest for 15 min
Serve

Theory of the Dish
Basically this is a custard tart. Pureeing the spinach gives it a light fluffy texture almost like a soufflé. The first time I tried this I used milk instead of cottage cheese and sprinkled the top of one pie with parmesan and the other with Bac-Os. That worked out well although the milk did separate a little. The cottage cheese version is richer. With feta instead of cottage cheese it is almost a Greek spinach pie.

Rocky Road Cookies

2008-12-06T18:10:00.000-08:00

Ingredients
1/2 cup butter
1/2 cup brown sugar
1/2 cup white sugar
1 egg
1/2 tsp vanilla
1 1/2 cups flour
1/2 tsp salt
1/2 tsp baking soda
1/2 cup chocolate chips
1/2 cup chopped walnuts
1 cup mini marshmallows

Instructions
Preheat the oven to 350
Cream the butter and sugars together
Mix in the egg and vanilla
Mix in the flour, salt, and baking soda
Mix in chips, walnuts, and marshmallows
Drop onto cookie trays (I use a #40 disher and parchment paper)
Bake for 15 minutes or until they begin to brown at the edges.
Makes 18 cookies

Theory of the Dish
I need to find recipes to use a bunch of mini marshmallow. So I experimented with making Rocky Road Cookies using a Chocolate Chip recipe as a base. The first batch came out too thin so I added more flour. These came out very nice.

The last November post

2008-11-30T09:30:00.000-08:00

Now that we're really into late fall here, that is , it is gray and the days are short, we are thinking a lot about new interesting recipes. Liam and I discovered this recipe from Bon Appetit and it was a hit . I have also included a recipe for white sandwich bread.

Roasted Yam and Apple Salad
Combine:
3 pounds of peeled, cubed yams
2T oil
1T sesame oil
1T cumin seeds(I used ground cumin)
1t salt
Roast this at 375 until tender and lightly browned~ 45-60 minutes then cool
Combine with:
3 large Fuji/Gala apples cubed
2 c green grapes
1 c dried cranberries
1/2 c sliced almonds
Include juices from yams scraping the baking sheet.
Add vinaigrette:( and toss)
21/2 T apple cider vinegar
1T curry powder
21/2t honey
3/4t Dijon mustard
1/2 c oil

White Sandwich Bread
1c warm water
1 1/2c buttermilk(you can use milk instead, the buttermilk keeps it moist)
2T yeast
1/4c sugar
1/4c oil
1t salt
5-6 c flour
Dissolve yeast in water, add next 5 ingredients and 2 cups of flour and let proof for 15 minutes. Gradually add enough flour to make soft/firm dough. Knead about 5-10 minutes until smooth. Let rise until double. Punch down, form into 2 loaves(I roll out an oval and roll it up ,tucking the seam side down) and put in 2 8x4 1/2 greased pans , let rise until slightly above pan. Bake at 350 for 35 minutes until golden and hollow sounding when rapped.

2008-11-11T11:08:00.000-08:00

Gypsy Soup...this is the name given by the Spokesman Review in the recipe section. I was in the mood to try something new and it was well received. I did make a substitution of carrots and cubed Yukon golds for the yams as I didn't want to go to the store. The flavor combination was very nice and the cinnamon gave no overt flavor but enhanced the other spices.
2 T. olive oil
3 c. Diced onions
1T. garlic chopped
3 c. yam-diced
2 ribs celery chopped
Saute in stock pot 5 minutes
Add:
1 green bell pepper diced
1 T paprika
1 1/2 t tumeric
1 1/2 t basil
1/2 t salt
1/2 t cinnamon
dash cayenne or dried chilies
saute 3 more minutes
Add and simmer until vegetables are tender- 20-30 minutes
1 1/2 c diced tomatoes
2 c. garbanzo beans (2 15 oz cans)
4 c vegetable broth(I actually used left0ver turkey broth)

Flax Meal Cookies

2008-11-10T08:09:00.000-08:00

Flax Meal Cookies (gluten free)

Ingredients
1 cup flax meal
1/2 cup white sugar
1/2 cup dark brown sugar
1 or 2 eggs
1/2 tsp salt
1 tsp vanilla

Instructions
Preheat the oven to 350 F
Mix the ingredients
Line a cookie tray with parchment paper
Drop batter onto lined tray with a #40 disher (makes 1 doz)
Bake for 10-12 minutes until edges begin to brown
Allow to cool before removing from tray

Theory of the Dish
I was trying to find some use for Flax Meal. Most sources say it can substituted for oil 3 to 1. That is not very helpful. Flax meal may be the nutritional equivalent of oil but it is not the culinary equivalent of oil. In thinking of something to compare it to I thought about peanuts and of my simple peanut butter cookies. This was my attempt to substitute flax meal for the peanut butter in that recipe.
With just one egg the batter is very stiff and the cookies need to be flattened. The result is like oatmeal cookies. With two eggs the cookies really spread out and are very thin and chewy, like caramal with nuts.

Fall Food - Ratatouille

2008-10-12T20:04:00.000-07:00

Ratatouille

Ingredients
2 Tbls olive oil
2 onions, chopped
2 med eggplant, chopped
2 med zucchini, chopped
1 can (15oz) diced tomatoes
1/2 cup red wine
3-4 cloves garlic, diced
1 tsp basil
1 tsp oregano
1 bayleaf
salt & pepper to taste

Instructions
1. Saute the onions in the olive oil.
2. Add the eggplant and zucchini and continue to cook stirring occasionally.
3. When the eggplant begins to soften add the rest of the ingredients.
4. Cover and allow to simmer until all of the eggplant and zucchini is soft, 1-2 hours.
5. Serve hot or cold. Good with cheese.

Theory of the Dish

To me Ratatouille is a mixture of eggplant, zucchini, and tomatoes, flavored with onions, garlic, and Italian spices. Quantities and details may vary.

This dish keeps well, it is even better the second day.

Braised Lamb with Apricots

2008-10-11T19:33:00.000-07:00

Now that the fall is arriving, I'm thinking of stocking my freezer with some of the lamb available at our local farmer's market. I like recipes that use a slow cooking method, particularly for odd cuts of lamb (like the neck bones I've gotten on a few occasions). What I like most about it is the way the fruit complements the lamb. If you do use neck bones instead of filet, this ceases to be a dish for company, though -- unless you enjoy making strangers pick little pieces of bone out of the sauce. This is also a mild version of a Moroccan-style dish. You could certainly increase the amount of spice if you liked (this may also depend on the flavor of the lamb you can get) and add more cinnamon or cumin.

The recipe is adapted from my Mediterranean Food of the Sun cookbook"

2 T. oil
1 1/2 lbs. cubed lamb
2 med. onions (or 12 oz. pearl onions)
2 cloves garlic
3-4 sprigs flat-leaf parsley, chopped
[optional: 3 c. mushrooms ]
1/4 to 1/3 c. dried apricots
1 c. lamb or beef stock
1 c. red wine
1 T. tomato paste
1 tsp. cinnamon
1/2 tsp. cumin
1/4 tsp. red pepper flakes
salt and pepper to taste

Preheat the oven to 325º
On the stovetop, heat the oil in a large casserole, add the lamb, and brown. Remove the meat and set aside.
Add the onions, parsley, garlic, and mushrooms (if you're including them). Sauté for about 5 minutes.
Return the meat to the casserole, add the dried apricots, stock, wine, cinnamon, pepper flakes, and tomato paste. Season to taste with salt and pepper.
Bring to a boil, then remove from heat and cover. Place the casserole in the oven and cook for 1 1/2 to 2 hours, until the lamb is tender. Stir once or twice during this time and add additional stock if necessary.

The original recipe recommends making dumplings, but I only do this rarely:
1 c. flour
1/2 tsp. baking powder
1/2 c. butter
2-3 T. cold water
salt
1/2 T. fresh herbs (parsley, chives)

Mix the ingredients as you would mix biscuit dough (cut shortening and salt into the flour until it resembles coarse meal; then sprinkle in the water until the dough forms a ball; add in herbs).
Make dough into balls the size of walnuts. Take the lid off the casserole and place the dumplings on top and re-cover.
Increase the oven temperature to 375º and cook the casserole in the oven for another 20-25 minutes, until dumplings are cooked.

Quick Spinach Soup

2008-10-04T16:32:00.000-07:00

Quick Spinach Soup

Ingredients
*1 10oz pkg of frozen chopped spinach
*2-3 onions coarsely chopped
*milk
*salt and pepper
*butter or oil

Instructions

1. Defrost the spinach
2. Saute the onions in the butter or oil until tender
3. combine the spinach, onions, salt, and pepper in a blender
4. add some milk
5. blend until the consistency you want, add milk as necessary.

Theory of the dish

This is easy it is just spinach onions and milk. Frozen spinach is better than fresh because fresh tends to be gritty. make sure to thoroughly cook the onions. raw onions are not a good flavor. Remember that spinach really soaks up the salt.

Making Do

2008-09-21T17:43:00.000-07:00

Vegetable Soup with Dumplings

Vegetable Soup

2 cubes chicken bouillon
3 ribs celery
2 carrots
1 onion
parsley
chives
water

Chop up the vegges and throw them in a pot with the spices and water.
While that is heating make the dumplings

Dumplings

2 cups flour
2 tsp baking powder
1/2 tsp salt
1 egg
3/4 -1 cup milk

Add enough milk to to make a batter that is not runny.
When the soup is simmering drop the batter in, in spoonfuls.
Cover and simmer for 10 min.
Serve immediately.

-----------------------------
Curried Cauliflower

cauliflower
cornmeal
curry powder
salt
egg
milk
oil

Break the cauliflower into florets.
Mix the cornmeal, curry, salt, egg, and milk until it coats the spoon.
Heat the oil in a large frying pan.
Coat the cauliflower with the batter
Fry until crispy and browning on the edges.
Serve immediately.
(Leftover batter makes great hush puppies.)

Crabcakes

2008-07-25T08:59:00.000-07:00

1# crab meat

2 eggs

2 T sour cream

1 c. soft bread crumbs

1 t lemon juice

salt

pepper

1/2 to 1 c. chopped green onion

2 T. chopped fresh parsley

Form into 12-13 patties 1" thick

Chill in frig

Bread with Panko

Fry in butter until golden

Summer Squash

2008-07-11T10:30:00.000-07:00

When I was watching "Weeds" with Buddha and Kaaren Tuesday Buddha made a squash dish from a recipe his mother sent. It was very good.

Summer Squash Au Gratin

Ingredients

4 cups sliced yellow squash
1/2 cup chopped onion
35 buttery round crackers, crushed
1 cup shredded Cheddar cheese
2 eggs, beaten
3/4 cup milk
1/4 cup butter, melted
1 teaspoon salt
ground black pepper to taste
2 tablespoons butter

Instructions

Preheat oven to 400 degrees F (200 degrees C).
Place squash and onion in a large skillet over medium heat. Pour in a small mount of water. Cover, and cook until squash is tender, about 5 minutes. Drain well, and place in a large bowl.
In a medium bowl, mix together cracker crumbs and cheese. Stir half of the cracker mixture into the cooked squash and onions.
In a small bowl, mix together eggs and milk, then add to squash mixture. Stir in 1/4 cup melted butter, and season with salt and pepper. Spread into a 9x13 inch baking dish. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter.
Bake in preheated oven for 25 minutes, or until lightly browned.

Theory of the Dish
Summer Squash, eggs, milk, cheese. What could be simpler? Kaaren can't have anything green so Bu used yellow squash, but it would work just as well with zucchini.

Put me in mind of another summer squash recipe I like.

Cheesy Zucchini Casserole

Ingredients

5-8 small zucchini, chopped
1 onion, chopped
1 clove garlic, chopped fine
1 egg
1 cup cottage cheese
1/4 cup grated cheese
2 Tbsp parsley
paprika
Parmesan cheese

Instructions

Preheat oven to 350 degrees F.
Mix everything but the paprika and Parmesan. Spread into a 9x13 inch baking dish.
Sprinkle with the paprika and Parmesan.
Bake in preheated oven for 30-40 minutes, or until lightly browned.

Theory of the Dish
Pretty much the same as the previous recipe but with more cheese, less grain and a few more herbs.

Since zucchini is in season I picked up a few and made Mom's recipe for:

Sauteed Zucchini

Ingredients

1 med Zucchini, chopped
1 med onion, thinly sliced
olive oil
salt & pepper

Instructions

Heat oil in frying pan
Add zucchini, onion, salt & pepper
Saute until the zucchini is soft

Theory of the Dish
This works with most vegetables. You could add garlic, and leave out the onions, or add basil and oregano if you want to get fancy. You could even sprinkle it with Parmesan if you want.

Sandwich festival

2008-05-16T08:58:00.000-07:00

Continuing the theme of summer food and easy cooking, I thought I'd describe a recent sandwich dinner. It needs no particular accompaniment. If you find a vegetable sandwich insufficiently filling, have another.

Summer sandwiches (serves 2-4)

Filling:
6-8 small tomatoes, cut in half
2-4 medium onions, cut in half or in quarters
2-4 medium zucchini, cut into sticks (the size of sticks of gum)
10 oz. button mushrooms, cleaned, dried and halved
[other options: fennel, eggplant slices, sweet potatoes, peppers, whole garlic cloves]
toss the vegetables with olive oil to coat
sprinkle with salt and pepper
spread on 2 baking sheets or roasting pans
Roast in 375 degree oven for 30-35 minutes.

Sandwich composition:
Take a slice of hearty bread of your choice. Arrange on it your choice of roasted vegetables.
Top with fresh basil or cilantro sprigs.
Other toppings: muffaletta mix (chopped green olives & peppers in oil and vinegar), wasabi paste or horseradish, roasted red pepper strips or spread, pitted black olives, hot sauce

For hot sandwiches:
Top your roasted vegetables and herbs with slices of mozzarella, havarti or another mild cheese. Place under the broiler until the cheese is melted and the sandwich is toasted.

To cook or not to cook, that is one question.

2008-05-05T13:35:00.000-07:00

Now that summer is nearly here, we're changing our menu a little bit each week. This item you see here is an end-of-winter fruit salad, so it relies less on fresh fruit from local farmers and more on decoration. The key: star fruit may not always taste great (this one tasted like tough, watery grapefruit), but it puts on a good show.

The past few weeks, we've done a better job of trying out new restaurants in the area than we have of trying out lots of new dishes. Just last night, we took a healthful walk over to the nearest frozen custard stand (the chef recommends: la glace à la vanille avec du fudge chaud et d'ananas).

However, I am planning to buy lots of nice things from the farmers market very soon. Do you hear that, vegetables? I'm coming for you. Soon. Maybe not today. Maybe not tomorrow. But someday. And then we'll see who gets wrapped in a crepe and covered with cheese sauce!

Omelets and Pizza

2008-02-14T15:52:00.000-08:00

I started off the day with a nice omelet. I learned how to make omelets from Martha Stewart. Back when I was living with Lynn I would occasionally catch Martha's TV show. I don't remember why. But she gave a very simple explanation on how to make:

A Good Omelet.

Ingredients

4 oz sliced Baby Bellas
1/2 small onion diced
3 slices of deli ham, diced
1/4 cup shredded cheese
3 eggs
Salt and Pepper
butter

Instructions

Saute the onion and Baby Bellas (I don't know why Baby Bellas are cheaper than regular mushrooms).
Briefly beat the three eggs with the salt & pepper
Melt the butter in your best omelet pan
Pour in the beaten eggs. Use a spatula to move the edges of the cooked eggs in toward the center, while you tip the pan to spread the raw egg out around the edges.
When most of the egg is cooked sprinkle on the toppings.
Fold the omelet in half and slide it onto a plate.

Theory of the dish
It should be fine even without fillings, and omelet is just a fancy scrambled egg. And to be honest I used 2 slices of American Cheese, and onion powder instead of an onion.

----------------------
I was recently gifted with a bag of "Tuscan Gourmet" Pizza Mix. It consisted of a bag of spiced flour and smaller bag of sauce spices. I decided to make it tonight for dinner.

"Tuscan Gourmet" Pizza

Ingredients

1 bag "Tuscan Gourmet" Pizza Dough Mix
1 bag "Tuscan Gourmet" Pizza Sauce Mix
2 (10.75oz) cans tomato Puree
3 Tbsp Olive oil
3/4 cup water
topping of your choice: sausage, onion, sliced Baby Bella mushrooms, red bell pepper, pepperoni, shredded mozzarella and grated parmesan.

Instructions

The pizza dough was very easy to make, just add water and 1 Tbsp olive oil and mix. I oiled my round pizza pans and sprinkled the with corn flour. The dough didn't quite make two 13" pizza crusts the way it claimed. They were a little bit smaller. But I put them in the 425°F oven for 20 minutes as instructed.
And the sauce was much the same, just add 2 cans of tomato puree (I didn't have tomato puree, so I used a can of tomato sauce and a can of crushed tomatoes) and simmer for 20 minutes.
I had purchased some bulk mild italian sausage, so i fried up a couple of links and chopped them up. Then I sauted the onions, mushrooms, and bell pepper in the sausage fat.
When the crusts were brown I ladled on the sauce (thinly, there was a lot left over) then the sausage, mushrooms, onions, and bell peppers. Then I put on the cheese layer, shredded mozzarella and grated parmesan. Then I topped it with a layer of pepperoni. and put them back in the oven for 15 minutes to melt the cheese.

Theory of the dish
This kit was a bit heavy on the spices for me. I prefer simpler flavors. But I had learned from past mistakes and was sparing with the sauce and cheese so the end result wasn't too soggy.
The only difference from this and my made from scratch version was the special spicing. And lack of leavening in the crust.

Peanut Sauce

2008-02-13T05:44:00.000-08:00

This is a version of peanut sauce that I found in a pan-Asian cookbook for the dish "Swimming Rama" (chicken breasts in peanut sauce over steamed spinach). It's a sauce that's good warm or room temperature. It was a big hit at a music party I had when I made a batch of it, added chicken breast chunks, and put it out in a crock pot accompanied by a bowl of brown rice. My first voice teacher told me that singers tend to have oral fixations -- boy, do they love to eat! I've also used this sauce at room temperature for dipping homemade Vietnamese Spring Rolls. I love the sweet-salty peanut sauce from our local "Saigon Noodle" place, but this sauce has a great peanut flavor. I usually douple the recipe; the sauce freezes very well.

2 t. vegetable oil
1/2 c. finely chopped onion
3 cloves garlic, minced
1/2 c. chunky or creamy peanut butter
3 T. packed brown sugar (or more if you want it sweeter)
2 T. fish sauce (or less to taste)
1 t. paprika
1/4 t. ground red pepper (or less if you want it mildly hot)
1 c. canned unsweetened coconut milk
1 T. cornstarch
1 T. water
2 T. lime juice

1. Heat oil in saucepan; saute onion and garlic until tender
2. Reduce heat, add peanut butter, brown sugar, fish sauce, paprika and red pepper; stir until smooth. Slowly stir in coconut milk until well blended.
(At this point, sauce may be cooled, covered and refrigerated up to 2 days in advance.)
3. Stir sauce constantly over medium heat until bubbling gently. Reduce heat. Combine cornstarch and water; stir into sauce. Cook and stir 1 to 2 minutes or until sauce is thickened. Stir in lime juice.

Sauce can be thinned easily with water to use for dipping. If I put it out in little bowls for dipping, I top it with a sprinkle of crushed roasted peanuts.

Spanish Rice

2008-02-10T20:50:00.000-08:00

A Puerto Rican friend of mine taught me this recipe for
Spanish Rice

Ingredients

1 cup Brown Basmati rice (cooked in 2 cups of water)
olive oil
2 med onions
1 red bell pepper
2 ribs celery
4 cloves garlic
1 (15oz) can diced tomatoes w/ green chilies
1 (15oz) can beans ( I used Navy this time)
1 lb diced cooked ham
3 pkg Sazon Goya con cilantro y achiote
Salt and pepper
optional: corn, carrots, zucchini, black olives, shrimp, or chicken

Instructions

Cook the rice with 2 cups water, salt and olive oil
While the rice is cooking saute the onions, red pepper, celery, and garlic.
Add the tomatoes, beans, and ham
When the rice is cooked mix it in, add the Sazon Goya and heat through.

Theory of the dish

Basically Spanish Rice is rice with tomatoes, onions, and garlic, everything after that is just embellishment. My friend recommended adding whatever canned beans you had on hand and ham. She also used a whole container of onion flakes instead of fresh onion.

Leek Soup and Peanut Butter Muffins

2008-02-07T11:43:00.000-08:00

Zahdé's Vichyssoise (Leek and Potato Soup)

Ingredients

1-2 tablespoons butter or oil
2 onions
1 bunch leeks (usually 3 leeks)
3-4 potatoes
salt & pepper to taste
1/2 tsp mace
Water or broth to cover.

Instructions

Chop the onion.
Clean the leeks- trim off roots and any dead or wilted leaves, slice in half length ways and rinse out sand. Then slice thinly across the grain.
Saute the leeks and onions in the butter or oil in a 4 quart pot.
Chop the potatoes into bite sized pieces. Add to the pot.
Salt and pepper to taste.
Add the mace (mace is a vital ingredient in this dish.)
Add enough water of broth to cover.
Simmer until the potatoes are cooked through.
For a smoother soup process in a blender.
Serve warm or cold.

Theory of the dish.
Basically this is just leeks, onions, and potatoes, flavored with mace. Traditionally it also has cream in it but I don't think it needs it. The potatoes act as a thickener and make it creamy.

Most recipes for leeks specify "white part only" I have never understood the point of throwing away so much of the leek. The dark green parts add flavor, color, and texture. But make sure to slice them thin to avoid strings in the soup.

This dish can be vegan if you want.
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Peanut Butter and Jelly Muffins

Ingredients

1 1/2 cups flour
2 1/2 tsp baking powder
1/4 tsp salt
1/2 cup brown sugar

6 Tbsp butter
1/2 cup peanut butter
1/4 cup honey
1/4 cup milk
2 eggs
1 tsp vanilla

1/2 cup your favorite Jam

Instructions

Preheat the oven to 375°F
In a large mixing bowl combine flour, baking powder, salt and brown sugar.
In a microwave safe bowl combine the butter, peanut butter, and honey. heat in the microwave until the butter is melted. Mix thoroughly. Add the milk, eggs and vanilla. Mix thoroughly.
Pour the liquid ingredients into the dry and stir until blended.
Spoon into buttered muffin cups, or cupcake cups.
Make an indentation in the center of each muffin and spoon in a 1/2 tsp of jam
Bake at 375°F for 18-20 minutes. Cool before serving.

Should make about 1 doz muffins or 2 doz cupcakes.

Pasta e Fagioli

2008-02-04T12:47:00.000-08:00

I recently tried this recipe from an old M*rtha St*wart magazine I grabbed from the library discard pile. I wasn’t sure what to expect, but winter food boredom was setting in and we needed something new. I have written out the recipe the way I did it and included the original instructions parenthetically where I made changes. Some modifications where practical – I used dried rosemary in a tea ball instead of a sprig of fresh rosemary because I can’t stand to pay $2 for a whole carton that I won’t use, and I went with navy beans because the fancy Italian ones are not available here. Other mods where made to taste – Mr. M was hesitant about the Swiss chard, so I limited it.

This is a surprisingly hearty soup, and the slight spiciness of the chili, rosemary and garlic adds extra warmth. May I suggest serving with a lovely rustic bread? Beware though: the amount of garlic in this soup may limit its usefulness in the “take to work leftover” category. At least if your job involves talking to people.

3 cups dried navy beans (risina beans)
½ cup olive oil
2 tablespoons unsalted butter
1 large onion, cut into ¼ in. dice
1 celery stalk, cut into ¼ in. dice
4 garlic cloves (two minced, two crushed)
1 teaspoon chili flakes (1 small dried chili, crumbled)
1 tablespoon dried rosemary, contained in tea seeping ball (1 spring fresh rosemary)
1 dry bay leaf (fresh bay leaf)
8 or 9 cups chicken stock, made at half strength (low sodium or homemade chicken stock)
¼ cup shredded peeled carrot
¼ cup fresh parsley (flat leaf)
1 cup Swiss Chard, stemmed and thinly sliced crosswise (1/2 bunch or 3 cups)
1 cup small pasta shells (2 cups)
Coarse salt and freshly ground pepper

1. Soak beans overnight.
2. Heat 2 tablespoons oil and butter in a large pot over medium-high heat until butter is melted. Add onion, celery, and crushed garlic; cook stirring, until softened, about 5 minutes. Stir in beans, chile, rosemary and bay leaf.
3. Gradually stir in 8 cups of stock. Bring to a boil. Reduce heat to medium-low; cover. Simmer soup until beans are tender 1.5-2.5 hours.
4. Process carrot, minced garlic, parsley and remaining ¼ cup olive oil in a food processor until vegetables are herbs are finely chopped.
5.Stir the Swiss chard and pasta into the soup. Cook until pasta is al dente, 8 to 10 minutes. If the soup seems too thick, thin with remaining cup of stock to desired consistency. Discard bay leaf and rosemary. Season soup with salt and pepper. Stir in carrot mixture, garnish as desired.

Next time: I will reduce the amount of beans to 2 cups – I want more of a soup than a stew. I will then use the full amount of noodles and a bit more chard. Yummy.

Zuppa Tuscana and Banana Bread

2008-01-29T20:59:00.000-08:00

Alex has been talking about this soup that he really likes. It turns out to be a specialty of the Olive Garden restaurants. But easy enough to make at home.

[Because I can't follow any recipe without making changes my version is slightly different from what you get at Olive Garden. Mostly mine has a lot more kale.]

Zuppa Tuscana

1 (16-ounce) package mild or spicy Italian sausage links
6 slices bacon
1 medium onion, chopped (about 3/4 cup)
2 to 3 garlic cloves, finely minced
1 quart water
2 medium all-purpose potatoes, peeled and cut into 1/4-inch-thick slices
salt & pepper to taste
1 bunch shredded kale (cut out the stems and chop the leaves)
1 cup heavy whipping cream
1/8 to 1/4 teaspoon crushed red pepper (optional)

1. In a large soup pot or Dutch oven, cook sausage links over medium-high heat until done, about 12 to 15 minutes, turning to brown all sides. Remove from pan; bias-slice sausages into 1/2-inch slices; set aside. Drain fat.
2. In the same cooking pot, fry bacon until crisp; remove; drain on paper towels; crumble and set aside. Drain all but 1 tablespoon bacon fat from pot.
3. Add the onion to the same cooking pot and cook over medium heat until softened. Add garlic and cook for 1 minute. Add the water and potatoes. Bring to a boil, reduce heat and simmer, covered, for 15 minutes or until potatoes are tender.
4. Add salt and pepper and taste.
5. Return the cooked sausage and crumbled bacon to the pot. Add the kale (and crushed red pepper, if using), and simmer for 4 minutes. Stir in the cream and cook until heated through, without boiling. Serve hot.

Makes 4 to 6 servings.
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I also made:

Easy One-Bowl Banana Bread

Pre-heat the oven to 350°
Butter and flour one bread pan

Blend, in the mixer, until creamy:

1/3 cup shortening (butter)
2/3 cup sugar (white or brown) (white gives more of the "candied" effect on the crust)

Add, and beat until homogeneous:

1 to 2 eggs
2-3 overripe bananas
1 tsp vanilla

Mix in until smooth (don't over mix, we aren't going for gluten here):

2 1/4 tsp baking powder
1 3/4 cups flour (any kind, white or whole wheat. Let me know if you do it with gluten free.)

Optional Additions (fold in):

1 cup chopped walnuts (or pecans)
1 cup chocolate chips

Scrape into greased loaf pan. The batter is stiff. I spread it out and make a depression in the middle.
Bake at 350° for one hour, until the crust is brown and the loaf has begun to pull away from the sides of the pan.

The recipes always say "cool before slicing" I don't know why. It is really crumbly when it is hot but also really good.

Bread and Hungarian Goulash

2008-01-24T17:18:00.000-08:00

I have a lot of time right now so I decided to make that No-Knead Bread Maria introduced us to last winter.

No-Knead Bread
New York Times, Published: November 8, 2006
Adapted from Jim Lahey, Sullivan Street Bakery
Time: About 1 1/2 hours plus 14 to 20 hours’ rising

3 cups all-purpose or bread flour, more for dusting
1/4 teaspoon instant yeast
1 1/4 teaspoons salt
1 5/8 cups water
Cornmeal or wheat bran as needed.

1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

Yield: One 1 1/2-pound loaf.

-------------------------------------

Tonight I made:

Dad's Hungarian Goulash

(Although he always made it with home made Spaetzle (Spätzle) instead of store bought egg noodles.)

Ingredients

2 lb. beef, cubed (The beef can be fairly low quality because it will be slow cooked in moist heat.)
4 med. onion, chopped
3 Tablespoons paprika (regular paprika will do but hot paprika is more authentically Hungarian)
Salt & pepper to taste
oil

1lb bag extra wide egg noodles

Instructions

Spread a little oil on the bottom of a heavy stew pot. Coarsely chop the onions and cover the bottom of the pot. Put the cubed beef on top of the onions. Sprinkle on the spices. Cover and cook on low (If you cook it too hot the meat will harden.). Stir occasionally. Don't take the lid off very often, all the sauce comes from the onions dissolving.

While the meat is cooking, cook the 1lb bag of extra wide egg noodles according to the package directions.

When the meat is cooked stir in the noodles and let sit for 5 min, then serve.

Spaetzle Dumplings or Knopfli

Ingredients

3 cups flour
2 tsp salt
2 tsp baking powder
4 eggs (beaten)
1 cup water (more of less)
Ground pepper
Paprika (optional)
Nutmeg (optional)

Additional (optional) Dumpling ideas

Scallions
Grated Cheese

Instructions

Mix the dry ingredients and form a well in the middle. Add the eggs and begin to stir, drawing in the dry ingredients. Gradually add the water and continue stirring until the dry ingredients are completely mixed in but the batter is still thick.

For noodles: put the batter in a ricer and push through over a pot of simmering salted water or soup. The noodles will float to the top when done, about 4 minutes.

For dumplings: drop dollops of batter off a spoon into simmering salted water or soup. Cover the pot and let simmer (not boil) for about 10-12 minutes.

Winter is really here

2008-01-21T20:36:00.000-08:00

As I sit here it is one degree above zero. Just opening the door to let out the dog brings a blast of arctic air. This afternoon however, when it was a balmy 18 degrees I went cross-country skiing in the wheat fields. The sky was clear winter blue, the sun bright and the snow sparkling. All I can think about cooking is soup. I will digress for a moment to say I had a nice Greek meal on Friday: Spanakopita, Hummus, Greek salad, Roast lamb and potatoes, Greek green beans, Ouzo, Greek brandy (and non-Greek wines...), and Galaktoboureko rolla for dessert. The beans were nicely flavored and the Phyllo rolls with custard make for an elegant dessert(easily found on about.com)

An old favorite of mine, served to family and many guests is Lentil-barley stew, which actually reflects our local produce.

Lentil Barley Stew

Saute: 1/4 c oil or butter
3/4 c chopped celery or mushrooms or both
3/4 c chopped onion
3 cloves garlic minced
Add: 6 c water
3/4 c lentils- try Persian if you can find them
Cook for 20 minutes. Add:
28 oz. can tomatoes
3/4 c barley
2 t salt
1/4 t pepper
(dried chili flakes-to taste-optional)
Simmer 45-60 minutes, the longer the thicker.
Optional: add 1/2 c shredded carrots-cook 5 minutes

Another winter favorite....Turkey Wild Rice Soup
Saute: 1 med chopped onion
2 diced celery ribs
2 diced carrots
1/4-1/2 c butter
Add: 1/2 c flour-mix in
4 c broth-boil 1 minute-use turkey or chicken
2 c cooked wild rice
2 c light cream or milk
2 c chopped turkey
1 t parsley
salt and pepper

Greek Green Beans
Saute: 1 large onion-until translucent
4-5 cloves garlic-add later
EVOO-generous amount
Add: 1 1/2-2 # green beans(host used french cut frozen)
2-3 c water
salt and pepper generously
Bring to a boil, then turn down to med simmer and cook until tender
Add: 28 oz. can diced tomatoes
1/4 c chopped fresh oregano
1/2 c chopped fresh parsley
Place in oven proof dish and bake at 350 for 45-60 minutes
(to make a more substantial side dish cut up potatoes can be added to the baking dish)

Around the oven

2008-01-20T17:56:00.000-08:00

This weekend the weather has turned cold, though it isn't snowy. Yesterday we went up to a nature preserve near the confluence of the Missouri and the Mississippi rivers so that we could watch the bald eagles nesting there. We arrived at a partially frozen pond near one of the locks and saw, out on an island, about seventeen eagles perched in a single tree. Trumpeter swans had made themselves comfortable in a a free patch of water, and I couldn't count the number of ducks we saw (merganser, bufflehead, eider). We eventually retreated to the ranger station to watch the birds in comfort, but I came home with an urge to make something that would warm me and the house.

Potato casserole:

5-6 medium sized potatoes, sliced thin
4 T. melted butter
salt and pepper
1/2 c. chicken broth

Slice the potatoes and toss with the melted butter. Sprinkle with salt and pepper. Spread in a wide casserole pan and add the broth. Cover with foil and bake at 400 degrees for 30 minutes. Uncover and bake another 30 minutes, until top is golden and crisp. (from Edna Lewis's recipes in Gourmet magazine)

Chocolate Bread Pudding
(since you've already turned on the oven . . . )

4-5 slices firm sandwich bread, cut into 1-inch cubes
2 eggs
1/3 c. sugar
1 c. milk
1 c. heavy cream
1 tsp. vanilla
1 1/2 T. instant coffee or espresso powder
4 oz. bittersweet chocolate, chopped

Beat eggs with sugar, add milk, cream, vanilla and espresso powder.
Put half the bread cubes on the bottom of an 8 in square casserole.
Place half the chocolate on top of the bread.
Add another layer of bread.
Finish with the remaining chocolate.
Pour the liquid over the whole.
Let stand 20 minutes.
Place in a 325 degree oven for about 40 minutes or until the pudding puffs up and is semi-solid.
Let cool and set for about 30 minutes.
[from Cook's Country magazine]

Spinach Gnocchi, and Minestrone Soup

2008-01-18T17:56:00.000-08:00

Spinach Gnocchi, and Minestrone Soup

I have an Italian friend, who lives in Bologna Italy, who sent me his mother's recipe for Gnocchi

-------------------------
Gnocco Fritto Normale Ricetta
500 gr di farina
oglio extra vergine oliva 2/3 cuchiai
2 cuchiai aceto
sale quanto basta
impastare con un po di acqua gasata appena aperta 1
bicchiere.
e lievito di birra

queste dosi sono per circa 2/3 persone le dosi sono a
occhio perche mia madre non sa le dosi reali le le fa
a occhio......
impastare il tutto e titare la sfoglia tagliare i
pezzi in rombi e friggere in oglio da frigere molto
caldo messo in precedenza in una padella da friggere
con bordi alti ..........

-------------------------
Here is my best Translation.

Regular Fried Gnocchi Recipe
500 gr of flour
2 - 3 tablespoons extra virgin olive oil
2 tablespoons vinegar
Salt, a sufficient quantity
less than 1 cup water (enough to make a paste)
And a little bit of beer

This makes enough for roughly 2-3 people (my mother does not remember the the real numbers, so this is a rough estimate)

Make a paste.
Cut it into small pieces.
Fry it in hot oil in a frying pan with high sides.

[I have found that it is best to add the oil last. Otherwise it clumps up with the flour and doesn't mix in.]
-------------------------

Wikipedia tells me that "spinach-and-ricotta-flavored gnocchi are called strozzapreti, or priest-stranglers. According to popular local legend, a priest choked and died after eating too quickly, because the gnocchi were so delicious."

I couldn't resist making my own
Priest-Stranglers
500 gr of flour
1 tsp baking powder
1 tsp Salt
1 small tub (15oz) Ricotta cheese
1 (10oz) pkg frozen chopped spinach (defrosted)
less than 1 cup water (enough to make a paste)
2 - 3 tablespoons extra virgin olive oil

Put on a large pot of salted water to boil.
Make a batter of the flour, baking powder, salt, cheese, spinach, water, and oil.
Use a teaspoon to drop small dollops of batter into the boiling water.
Cook until the gnocchi float (and a bit longer actually). Scoop them out and serve with onions sautéed in butter.
-------------------------

Quick Minestrone Soup
1lb ground beef (or tortellini if you want to go vegetarian)
1 med onion, diced
4 cloves garlic, finely diced
1 (15 oz) can diced tomatoes
1 (15 oz) can garbanzo beans w/ liquid
2 (10 oz) pkg frozen chopped spinach
Salt and pepper to taste
oregano, basil, and 1 bay leaf

(If you have them handy you can add zucchini, sliced mushrooms, shredded carrots, celery, kidney beans, and parsley.)

Brown the ground beef.
Add the onions and cook until translucent
Then add the garlic, tomatoes, garbanzos, and frozen spinach (you can defrost the spinach in the microwave to speed things up)
Bring to a simmer, add more water as needed.

(Add the uncooked pasta and continue to simmer till the pasta is cooked.)

Serve hot with Parmesan cheese.

Quick and Easy Peanut Butter Cookies

2008-01-17T11:25:00.000-08:00

Wheat-Free Peanut Butter cookies at that.
1 Cup Peanut Butter
1 Cup Sugar
1 egg
1 tsp vanilla

Preheat oven to 400deg
Mix ingredients and form into walnut sized balls. (I actually bought the #40 serving scoop for proper portioning. and this recipe makes 14 cookies.) Smoosh the balls flat with the characteristic crossed fork tine pattern.

Bake for 12-15 minutes until the edges begin to brown.

Makes 15.

Salmon Patties?

2008-01-17T10:49:00.000-08:00

Salmon Patties?

I remember when Dad used to make mackerel patties. He mentioned once that when he was young they were Salmon Patties because salmon was cheap back then. He used a 15oz can of mackerel, it had bones and skin, totally disgusting. But I loved to crunch on the bones back then. I remember the whole breaded smelt too, with bones and tails. It was fun to eat whole tiny fish back then. I can't bring myself to do it now-a-days. I use tuna now.

I love seafood but it is expensive so it is nice to have a cheap fish dish.

Fish Cakes
1 med onion finely diced
1 rib celery finely diced
2 (6oz) cans Tuna in water, drained
1 cup bread crumbs
1 tsp Old Bay seasoning
1 egg
oil (for cooking)

Mix everything together.
Form into patties.
Fry until crispy.

I usually use the ends of bread loafs for bread crumbs, a couple of slices is enough for this recipe. But I happen to have a couple of boxes of Wheat Flakes cereal right now that I'm using for bread crumbs in all my recipes.

I tried putting everything in the food processor so the onion bits wouldn't float loose during frying, but the finished product was too mushy. I might switch to onion powder.

Pickled Eggs and Swiss Chard

2008-01-15T17:29:00.000-08:00

I really feel the need for some protein and healthy vegetables lately.

Dad's Pickled Eggs are an easy quick protein pick me up.
1 Doz large eggs, hard boiled
1 (15oz) can whole beets
1 tsp salt
Cider vinegar

I have a pickle jar that hold 1 doz hard boiled eggs easily. I peel the eggs and pop them into the jar. Then I add the can of whole beets (I prefer the whole beets because they are the same size and shape as the eggs :-D), the salt and enough vinegar to fill the jar.

I can usually only wait 24 hours before I start eating them.

Fresh Red Swiss Chard.
1 bunch red swiss chard
salt & pepper
Butter
balsamic vinegar

I cut the stems out of the leaves and cook them separately, they take longer to cook and have a totally different flavor.

Rinse the chard.

Cut the stems into bite sized pieces and put in a small sauce pan to simmer until tender.

Rip the leaves into medium sized pieces and put in a large pot with a little bit of water to steam.

Serve the stems with butter, salt, and pepper.

Serve the leaves with balsamic vinegar, salt, pepper, and a chopped pickled egg :-D

Simple Winter Food

2008-01-12T12:51:00.001-08:00

Winter is a good time for soups. I made Beef and Barley soup last night. I also made mashed Rutabaga. Did you know Rutabaga is a cross between turnip and cabbage. (I didn't. Thanks Wikipedia!)

Mashed Rutabaga is easy. Just peal off the outer layer of the Rutabaga (and all that wax they dip it in). Chop it into chunks and simmer it in salt water until it is tender. Then throw it in the food processor with some butter, salt, and pepper (and a little milk if it doesn't move easily). It has the consistency of mashed potatoes but more flavor.

Beef and Barley Soup is an old stand by. I just brown a pound of beef in my heavy soup cauldron. Throw in one coarsely chopped onion, a few ribs of diced celery, one large carrot cut into rounds, one (15oz) can of diced tomatoes, and 1/2 cup pearl barley. 6 cans of water, salt and pepper to taste and let it simmer for a couple of hours.

Warming up in January

2008-01-12T06:38:00.000-08:00

I set up this page so that we could share recipes and get a peek into each other's kitchens.
Now I suppose I'd better set things rolling with my own recipe. I just came back from a visit with friends in Germany. They invited us over for dinner a few times, the first time for cheese fondue and the second time for squash soup. However, since they have two small children, dinner doesn't always go as planned, so the squash soup was cut from the menu (we had a wonderful dinner of Greek appetizers instead). Still, it had started me thinking about squash soup, so when I got home, I decided to make some of my own.

Usually squash soups are creamy, and often they're a little monotonous, so I was very pleased to find a diffferent recipe that called for wild rice and mushrooms. Since it called for chanterelles and shiitakes, and I didn't have any, I made do with dried mushrooms. The results were very nice, I think:

Mushroom & Wild Rice Butternut Squash Soup

1/2 c. wild rice
2 T. butter
1 small onion
3 cloves garlic
1-2 stalks celery
2 tsp. fresh sage
2-3 stalks fresh thyme or 1 tsp. dried thyme
1 oz. dried porcini mushrooms
1 medium-sized butternut squash, peeled, seeded and cubed
2 T. dry vermouth or brandy
1 T. flour
1 c. chicken stock or water
1/4 c. half and half
salt & pepper to taste
juice of one lemon

Boil 3 cups of water and add wild rice. Cook 35-40 minutes or until rice is tender. Drain and set aside.

Pour boiling water over the dried porcinis. Let stand 30 minutes & then remove from water and squeeze dry. Pour the mushroom liquid through a sieve lined with a paper towel & reserve the liquid.

Put cubed squash into a steamer basket and steam for 10 minutes or until tender.

Melt butter & saute onions. Add chopped garlic and chopped celery and saute until transparent. Add sage, thyme, and chopped porcinis. Sprinkle flour over the mixture and saute until flour is lightly browned. Add vermouth or brandy to the mushroom water and deglaze pan with this liquid. Add chicken stock. Let simmer until mixture is thickened.

Add cooked squash, rice, and half-and-half. Adjust salt and pepper. Add lemon juice to taste.