Monday's Pot o' Beans
On a completely different note, do you have recommendations on how to cook dried beans so that they taste good? :) --Carole
Carole, who obviously knows her way around a kitchen already, asked about the wonderful, marvelous, nutrient-rich (and cheap! unless you live in Ukraine) legume.
It's Monday, and we have a New Orleans carry-over tradition of Red Beans and Rice on Mondays. Only, now it's morphed into any kind of bean on Mondays. (Once upon a time, I also did laundry on Mondays, as tradition dictates. . . now I'm just thankful whenever it gets done. . .)
Red Beans and Rice is still my favorite. It's comfort food and totally divine when served with hot buttered French bread. Hubby prefers Cuban Black Bean soup with a dollop of sour cream.
While those are our most common bean-based meals, it's good to have a range of recipes to try. Most of these recipes can be modified easily for the vegan and vegetarian amongst us. However, I've found that cooking beans with just a little bit of meat makes it yummier.
I usually make a full pot of beans or a double batch, and freeze the leftovers in smallish ziplock bags. Lots of recipes call for canned black beans--having your own in your freezer is quick and inexpensive, and doesn't have the metallic taste some canned beans have. (I do the same with brown rice--DIY convenience foods.)
The Bean Report is a good resource for info on cooking beans and minimizing their oftimes unpleasant side effects. One other thing I find important is not to salt the beans until after they are cooked.
Sooooo. . .
What other bean recipes should Carole and I try?
March 03, 2008 | Comments (11) | TrackBack (0) | Permalink
Recipes to Try
Just a collection of recipes I want to keep handy so I can try them.
Sun Dried Tomato Hummus
Pierogi Casserole
Shiny, Happy Carrot Hummus
White Bean and Avocado Club
Crispy Falafel
Garlicky Bean Spread
Hummus Hall of Fame
Potato Sourdough Starter and Herman
Spatulatta's Chocolate Almond Biscotti
Chickpea and Escarole Soup in a Breadbowl
January 05, 2008 | Comments (5) | TrackBack (0) | Permalink
Black Bean Recipes
Black beans. . . Yummy and good for you. I make a big pot o' beans and then freeze leftovers in baggies to use when I need convenience foods. (I really dislike the metallic taste of canned beans.)
But, it gets a little too routine to make Cuban Black Bean soup one day and have Bean Enchiladas the next, so I've gathered some recipes to expand my black bean repertoire.
Fusion Black Bean Dip (Dare I?)
Black Bean and Tomato Quinoa
Veggie Enchiladas
December 14, 2007 | Comments (2) | TrackBack (0) | Permalink
Boys Will Eat Anything
I've got to say, I'm super thankful that my boys will eat just about anything. They are each allowed to choose one food that they don't have to eat, but if it is in something I prepare, they are responsible for just eating around it. Right now, the "one things" include leeks, onions, carrots and lima beans. For a long time, monkey brains were R8's "one thing" and then he realized I never serve those. . .
I'm thankful they are willing to try just about anything. One wasn't thrilled with the millet I've made a few times. I tried to convince them it was yummy by saying it was like a cross between rice and couscous. I forgot that rice had been his "one thing" for quite a while.
We had a light lunch the other day of veggies dipped in hummus and toasted pita bread. Hubby bought the hummus at the grocery store, and it reminded me of how much we all like it. It's pretty easy to make, too--and you can skip the tahini if you aren't a hummus purist.
Tonight we had deeeelicious Cuban Black Bean soup. We try to have a legume-based dinner once a week, and Black Bean soup is a fave. I forgot just how good Cuban Black Bean soup is when you're sure to season it with cumin and serve with fresh chopped onions and sour cream. Yummmm. We all had seconds.
Maybe it's the cooler weather, but I'm more inspired to cook and create in the kitchen these days. R8 is asking to make apple butter with me--I've hardly done any canning since Ukraine.
October 22, 2007 | Comments (6) | TrackBack (0) | Permalink
Pancake Mixes
J11 is very handy in the kitchen. It took me years to be able to make good pancakes, and he's mastered it at age 11. Still, it's easiest to use a mix in the box, but when he's cooking and the other boys are eating. . . well. . . we can go through a lot of pancakes! So here are some make-your-own-mix recipes for us to try out.
4 cups quick cooking oats
2 cups all-purpose flour
2 cups whole wheat flour
1 cup brown sugar
1 cup non-fat dry milk
2 tablespoons cinnamon
5 teaspoons salt
3 tablespoons baking powder
1/2 teaspoon cream of tartar
Makes about 8 cups.
To cook the pancakes, beat together:
2 eggs
1/3 c. of melted butter
Little by little mix in:
2 c. of pancake mix
1 c. of water
5 cups all-purpose flour
1 1/2 cups whole wheat flour
1 cup cornmeal
1/3 cup sugar
2 tablespoons plus 2 teaspoons baking powder
2 teaspoons salt
Stir 1 1/2 cups of pancake mix, 2 eggs, and 1 1/4 cups of milk in a mixing bowl until smooth. Melt 1 tablespoon of butter in a large frying pan over medium heat. Cook the pancakes for 2 to 3 minutes on each side. Enjoy with maple syrup.
October 20, 2007 | Comments (1) | TrackBack (0) | Permalink
Google Goodies
New google tools make me giddy. I guess it is my inner tech-geek trying to manifest. Thanks to Gid, I've been playing around with a new google app that is still in beta: Google Recipes.
(Oddly enough, right before reading about it over at Gid's, I was googling a recipe for chili for Hubby, since I don't have all the ingredients on hand for his Mom's recipe.)
June 25, 2007 | Comments (2) | TrackBack (0) | Permalink
New Orleans Red Beans and Rice
Reposting, so Hubby has the recipe easily at hand. I soaked the beans last night, and he'll be cooking them today.
Red Beans and Rice. It was comfort food, as well as a staple, as I grew up. My Mom tells me how they had it every Monday, as is traditional in New Orleans. Monday is wash day, perfect for having a pot of beans simmer slowly on the back of the stove all day. Even better, if there is a leftover ham bone from Sunday dinner.
I rinsed and started soaking my red beans last night. Here is a rough recipe for New Orleans Red Beans and Rice--it's one of those recipes that becomes better as you tweak it over time and adjust it to suit your family.
2 pounds dried red beans, sorted and rinsed
Water
1/2 pound lean salt pork, bacon, or ham, diced (veggie friends--you can leave this out--but honestly, a little bacon adds a lot of flavor!)
2 medium onions, chopped
1 cup celery, finely chopped (opt.)
1 green pepper, chopped (opt.)
1-4 garlic cloves, minced
2 tablespoons chopped fresh parsley
salt, to taste
cayenne pepper, to taste
TABASCO Sauce, to tasteHot cooked rice
Hot french bread, butterWash and soak beans overnight. Drain beans, and cover with fresh water Add meat and bring to a low boil. Reduce heat to simmer, cover. Add onions, celery, garlic, and seasonings, either directly to the pot, or saute first, then add to pot.
Cover, simmer 1 1/2 to 3 hours longer, until beans are tender enough to smush easily with a fork. Add water while cooking, as needed. If you like, take some of the beans out, smush them and add them back to the pot for a thicker consistency.
Serve over hot, white rice wtih french bread and plenty of butter.
June 25, 2007 | Comments (2) | TrackBack (0) | Permalink
Fiesta Penne
Fiesta Penne
Chicken Breasts or Tenderloins
One Yellow or Red or Green Pepper
One Onion
Handful of Grape or Cherry Tomatoes
Cumin, Celery Salt, Garlic Powder, Cayenne Pepper
Penne Pasta
Start water to boil penne, and follow directions for cooking it al dente. Stirfry in olive oil in a large wok or iron skillet the amount of chicken you'd use for your family. When it is mostly cooked, dice it and add back to the skillet or wok. Add in diced pepper and diced onion. Add a bit of Cumin, Celery Salt, Garlic Powder, Cayenne Pepper to taste. After veggies are crisp-tender and chicken is all cooked, add in the grape tomatoes. When penne is cooked, drain, and toss with the veggies and meat in the wok.
This was very yummy, and was the result of me wanting fajitas and having most everything on hand, except tortillas.
Another modification--Cajun Elbows. In addition to the veggies listed above, add garlic, okra, yellow squash and/or whatever you have on hand. Instead of the seasonings above, sprinkle liberally with Tony Chachere's seasoning, paprika, and parsley. Prepare as above. Kiddos really liked this last night.
Yet another mod--Italian Ribbons. Yellow squash, green bell pepper, onion and garlic, chicken, grape tomatoes, handful of spinach, parsley, and ribbon pasta.
May 21, 2007 | Comments (5) | TrackBack (0) | Permalink
Ann Barlow's Crustless Quiche
Annie's Crustless Savory Quiche
3 eggs
1 3 oz. package cream cheese
1 12 oz. carton small curd cottage cheese
1/4 cup butter, softened
1/4 cup all-purpose flour
1/2 t. baking powder
1/4 t. salt
Pepper to taste
1/2 cup milk
1 cup grated cheddar cheese
1/2 cup cooked chopped ham
2 T. minced green onion
1/2 cup sliced fresh mushrooms (optional)1. Preheat oven to 350 degrees.
2. Grease a 9 inch pie plate. Set aside.
3. In a large mixing bowl, beat egs. Beat in cream cheese, cottage cheese and butter until almost smooth.
4. In a small bowl, combine flour, baking powder, salt and pepper. Stir in egg mixture until thoroughly blended. Beat in milk. Pour into prepared pie plate.
5. Sprinkle with cheese and ham. Sprinkle with green onions and mushrooms.
6. Bake 30-40 minutes.(This quiche is good and very easy. I actually make the whole thing in my cuisinart and it turns out really well.)
Happy eating!
This was super-yummy, my boys loved it, and we're adding it to our regular rotation. I copied this here for convenience--however, Annie's blog has great recipes posted regularly.
April 14, 2007 | Comments (0) | TrackBack (0) | Permalink
Uncle Jonathan's Iced Coffee
I'm writing down the recipe I was given verbally last night, so I don't forget. This is by far the best iced coffee I've ever had. (High caffeine, sugar and fat content, no wonder it tastes yummy!)
Uncle Jonathan's Iced Coffee
12 c. spring water
1 c. fresh ground coffeeBrew coffee. Pour hot coffee into a large pot. Add and stir well:
1 qt. half/half
1 qt. whole milk
1 c. sugarAfter blended well, put into clean mason jars. As it cools, the coffee will form a bit of a seal. Store in the fridge. It will keep for about a week, but I guarantee you it won't last that long!
This was served to us, along with the best Italian dinner we've ever had when we were guests at Hubby's sister's home last night. "Uncle Jonathan" is her husband--my bil, not uncle!
March 10, 2007 | Comments (5) | TrackBack (0) | Permalink
Variations on a Bean
New Orleans Style Red Beans and Rice
(Andouille or Kielbasa Sausage Optional)
Served with French Bread and Butter
Cuban Black Beans
(Cooked with Bacon, Optional)
Rice
Stormy Black Bean Soup (Vegan)
With Cornbread
Pinto Beans
(Cooked with Bacon, Optional)
Served with Cornbread or Tortillas
Tacos/Tostadas
Substitute Black Beans for Ground Beef
Or add beans to sauteed ground beef and mix together.
Southwest Casserole
Combine roughly equal parts of beans, rice, canned corn, and canned tomatoes (with peppers is best.) Heat and serve. Melting cheese on top is optional.
Split-Pea Soup
(With ham, optional)
Served with hot rolls and butter
White Bean Chili
Served with cornbread and butter
Hummus and Dipping Veggies
Served with toasted pita
(Hummus Recipe 2, Recipe 3)
Most of these recipes can be modified easily for the vegan and vegetarian amongst us. However, I've found that cooking beans with just a little bit of meat makes it yummier.
Hint: Make a full pot of beans or a double batch, and freeze the leftovers in smallish ziplock bags. Lots of recipes call for canned black beans--having your own in your freezer is quick and inexpensive, and doesn't have the metallic taste some canned beans have. I do the same with rice.
Addendum: Read The Bean Report for good info on cooking beans and minimizing their oftimes unpleasant side effects.
October 16, 2006 | Comments (3) | TrackBack (0) | Permalink
Wheatie's Easy Coq au Vin
COQ AU VIN
1 3 lb fryer (cut up) or 2 lbs. boneless chicken breasts
1/2 c. all-purpose flour
1 tsp. salt
1/4 tsp. freshly ground pepper
6 slices bacon
6 sm. onions, diced
1/2 lb. mushrooms, washed, trimmed and quartered
4 carrots, halved and cut into 2-inch lengths
1 c. chicken broth
1 c. red burgundy wine
1 clove garlic, crushed
2 shallots, minced
1 tsp. each of rosemary, thyme and parsley
1 TBS olive oilDredge chicken in mixture of salt, pepper and flour. Brown chicken on all sides in olive oil. Place in crockpot. Combine remaining ingredients and pour over chicken. Cook all day on low. Enjoy !
Wheatie says, "This is the easiest recipe for Coq au Vin, even if it's not the most authentic."
TulipGirl's Notes: This is delish! Great for guests and easy to double. If making it for guests, I usually used chicken breasts cut into thirds, rather than cutting up a chicken. In Ukraine, I usually cooked it on low in the oven for sevearl hours instead of in a crockpot.
October 12, 2006 | Comments (4) | TrackBack (0) | Permalink
Granola Recipes To Try
I usually make variations of Chunky Granola or Mollie Katzen's Dry Roasted Granola. One of my Saturday projects is to make several batches of granola to stock up for the next several weeks.
I googled granola recipes because I wanted to introduce variety beyond my usual experimentations, and I'm posting them here both to share to add to my Computer Cookbook.
Maple Granola
(Vegan)Preheat your oven to 350 degrees:
Dump into a big bowl, and stir until the oats are evenly coated:
10 cups rolled oats
1 tsp salt
1 1/4 cup real maple syrupAs with the other granolas I posted about, spread it all out on a
large cookie sheet and bake for 30 minutes, taking it out every five
minutes to stir it around, and keep it in an airtight container
shortly after taking it out of the oven, so it stays very crunchy.You wouldn't believe how good this was! If you're reading this and
thinking "that sounds too sweet for cereal", well, think of it as a
snack then -- it's very crispy and when you're crunching it up in your mouth it really does taste like you're eating some kind of fancy maple cookie.TulipGirl's Notes: I added wheatgerm and flax seed to the oats, and used a little less maple syrup, because I didn't want to run out for our next pancake day.
Gingersnap Granola RecipeServes/Makes: 6 cups
Ingredients:
3 cups oat bran
2 cups oats (quick or old-fashioned, uncooked)
2 tablespoons margarine
1/2 cup honey
2 tablespoons light or dark molasses
2 teaspoons grated lemon peel
1 teaspoon vanilla
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon-
1/4 teaspoon salt, optionalDirections:
Heat oven to 350 degrees. Spray a 15-by-10-inch jelly roll pan or rimmed baking sheet with no-stick cooking spray. In large bowl, combine oat bran and oats; mix well and set aside.
Put margarine in 2-cup microwavable bowl. Microwave on high (1 00 percent power) 30 to 45 seconds or until melted. Add remaining ingredients; mix well. Drizzle over combined cereals, stirring until evenly coated; spread evenly in pan.
Bake 25 to 30 minutes or until golden brown, stirring every 10 minutes. Cool granola in pan on wire rack. Store tightly covered.
TulipGirl's Note: I added chopped candied ginger to this recipe, too.
Homespun Granola1 1/2 cups Old fashioned oats
1/2 cup chopped nuts
1/2 cup shredded coconut
1/2 tsp. cinnamon
2 tablespoons melted butter
2 tablespoons honey
1/2 tsp. vanilla
1/2 cup raisins or dried fruitMix oats, nuts, coconut & cinnamon in ungreased baking pan. Combine melted butter, honey and vanilla. Pour over dry ingredients. Bake 30 minutes in a 350 degree oven, stirring every 10 minutes. When evenly golden-colored, remove from pan, add raisins. Store tightly.
TulipGirl's Notes: Did variations on this including Almond/Blueberry and Coconut/Soy Nut/Pineapple.
I like to shop at Bulk-N-Natural, a store in the Mennonite section of the city. They have a natropath on hand, which is nice for getting "Yes, that's really nothing to worry about" answers when I have obscure questions about the boys. I sometimes get organic oats, but usually my pocketbook wins and I simply get the bulk oats or bulk quick oats. I also buy my almonds, dried fruits, wheatgerm and other granola ingredients there. I want to support local businesses and be careful with our budget.
October 07, 2006 | Comments (5) | TrackBack (0) | Permalink
Green Thai Curry
I love Thai food. My attempts at it, while yummy, have never quite reached the divine flavors of the Bangkok Restaurant's Pad Prik Coconut or Red Curry.
KatieKind mentioned making Thai Green Curry the other night, so I asked for her recipe. She kindly obliged, and I'm reposting it so I can find it easily in the future. (I search my blog for bits and pieces I save all the time. . .) I had several of the foundational ingredients on hand, but bought fish sauce for the first time today.
So, thanks to KatieKind:
This is one of those recipes that calls for a couple of exotic ingredients. You can get fish sauce and Thai green curry paste at a Thai or international grocery. We bought a bottle of fish sauce and a container of green curry paste a year or two ago at Gloria's (an international grocery in our town) and have kept them in the fridge ever since. They are just fine. I grow basil every summer because it is so wonderful. If you live in my town and need some for a recipe, let me know.
Green Thai Curry1 can coconut milk, divided
1 t green Thai curry paste (to taste--a heaping teaspoon in this recipe was plenty for me, I'm wimpy)
1 onion thinly sliced (flexible)
handful sliced green or red peppers if you have them
2 cups veggies, steamed (flexible)
1 minced green onion (flexible)
bamboo shoots if you have them
1 pound-or so-chicken breasts, chopped into 1 inch pieces
oil to saute chicken in
1 or 2 t sugar
1 t fish sauce -- slop in according to taste
fresh lime juice--squeeze in a nice juicy half-lime or to taste
handful chopped cilantro
sliced fresh basil leaves--some for sauce, some for garnish
serve over rice with additional lime, cilantro, and basil as desiredInstructions
1. In largish pot, bring 1/4 can of the coconut milk and the curry paste to simmer. Stir in the rest of the can of coconut milk, sugar, and fish sauce. Bring to a simmer; let cook 1 minute.2. Meanwhile you've steamed the veggies.
3. Meanwhile you've also sauteed the chicken and onion slices in oil--make sure chicken is cooked through.
4. Add chicken and veggies to coconut milk mixture. Add bamboo shoots if you have them. Add chopped cilantro, lime and basil. Mix well, make sure everything's nice and hot.
Serve over rice.
This was more than plenty for three.
Update: I roughly doubled the recipe for our crew, hoping to have lots of leftovers. We didn't. *grin* The fish sauce makes a big difference. I think it would have likely tasted better had I used another can of coconut milk--or maybe if I didn't use the "lite" coconut milk. This recipe will definitely go into the regular rotation. And I forgot the basil, even though I have some growing fresh in my kitchen.
September 04, 2006 | Comments (6) | TrackBack (0) | Permalink
Chocolate Cake Shots
Chocolate Cake ShotsOkay, first of all, I swear this isn't a snipe hunt. When my brother gave me the recipe, I just knew he was pulling my leg. He wasn't. I'm not. Try it.
Layer equal parts vodka and Frangelico in a shot glass.
Take a lime and quarter it. Take a quarter and dip it in sugar. Sugar, not salt.
Bite and suck. Hold the juice. Take the shot. Hold it all in your mouth and count to four.
Swallow.
Tastes like you've just taken a bite of rich, dark, chocolate cake.
Warning: quite dangerous. The first time a person has this, they get a peculiar look on their face. Then they say, "Wow, it really does taste like chocolate cake!" Then they say, "Let me try it again to see if that happens the second time... fourth time ... eighth time ..."
I wanna try these. . .
July 05, 2006 | Comments (0) | TrackBack (0) | Permalink
Finally. A Pancake Recipe I Can Make.
I used to not be able to make pancakes. No matter how I tried, they flopped. I finally found success in Ukraine, when I used a recipe for crepes from a little paperback Betty Crocker cookbook that was given to me by one of the single guys on our team.
We ate crepes instead of pancakes for a couple of years, and then I found this recipe for Thin Pancakes. It's easy, makes large batches without problems, and the family loves them. When our church plant met on Saturday nights, part of our Sunday morning tradition was having these pancakes.
With recipes, the ingredients and amounts are not copyright protected, but the instructions and tips are. So, please visit this link for the well-written hints on how to make fabulous thin pancakes. However, for my own easy reference, I'm posting the ingredients here, in the proportions we usually use:
Serves 6, plus leftovers
Flour, 6 cups
Sugar, 6 tablespoons
Baking powder, 6 teaspoons
Salt to taste
Butter, 6 ounces, melted
Eggs, 6
Milk, 6 cups
Water
June 19, 2006 | Comments (3) | TrackBack (0) | Permalink
Summertime Supper
Tonight we had:
Collard Greens from the Organic Co-Op
Watermelon from Fruitville Road Detwiler Farms
Tomato Sandwiches from our Neighbors (homeschool, OPC)
Corn from a can
June 12, 2006 | Comments (6) | TrackBack (0) | Permalink
Pork Chops With Herbed Cream Sauce
I made this for dinner tonight, and it turned out so well that I'm posting it here to share and keep for future reference. I served this with yellow crookneck squash and onions sauteed together in olive oil, and red potatoes and leeks drizzled with olive oil and broiled in the oven. The family loved it, and we had no leftovers. The recipe is a spin-off from a Betty Crocker one that I bought when I was in 6th grade.
Pork Chops With Herbed Cream Sauce
4 pork chops
2 TBSP of butter/margarine
1 carrot, chopped fine
6 mushrooms, chopped fine
3 teaspoons flour
1/2 tsp dried basil
1/2 tsp beef boullion
1/2 TBSP dried parsley
1 cup milk
1 capful brandy/water
Cup each pork chop in half.*
Melt 1 TBSP of butter in a skillet. Salt and pepper the chops. Cook them over medium heat for about five minutes. Turn chops and add the other TBSP of butter, carrots, and mushrooms. Stir the veggies around the chops occasionally, but let the chops cook and get browned. When chops are no longer pink (5-7 more minutes) remove from pan and set aside. To the drippings and veggies, stir in herbs. If you use fresh herbs, double the amount listed above. Stir in flour and boullion. Add milk all at once. Stir and cook until bubbly and thickened. Stir in brandy. Add pork chops back to skillet, and heat thoroughly. Serve chops with sauce spooned over them.
This is a recipe I would make for guests, too. As long as they weren't vegetarian or kosher.
*There are six people in our family, so this ends up being two pieces for Dad, one piece for Mom and each boy, and an extra piece for whoever needs seconds. With boneless, skinless chicken breasts, I either cut them in thirds or halves--depending on the size. This both encourages eating more veggies and helping the meat go further. When the boys are bigger, I assume I'll need to increase the amount of meat I buy for each meal. However, I plan to contine making the portions smaller and then encouraging those who are still hungry to have seconds, instead of serving the size that is sold at the grocery store.
June 09, 2006 | Comments (2) | TrackBack (0) | Permalink
Organic Cilantro-Lime Salsa
With the goodies from our organic co-op last week, I made Cilantro-Lime Salsa. Four small jars are gifts for the boys' school teachers. I haven't done any canning since returning from Ukraine, so I did note for the teachers to store it in the fridge rather than on the shelf.
This is my standard recipe for Salsa for canning. There is a temptation to use more peppers/onions, but to keep it safe the ratio acidic:non-acidic ingredients needs to stay consistent with this recipe. The batch I did this week was much smaller than the recipe, but maintained the proportions.
Salsa for Canning
5 lb tomatoes
1 lb green peppers
1/3 lb jalapenos
1 lb onions
1 cup vinegar, 5% acidity
3 tsp salt
1/2 tsp freshly-ground black pepper
If you want chunky salsa, take the time to cut the ingredients into uniform sizes. This can be time consuming, but rewarding. After I discovered the ease of using the blender, I've opted for less-chunky salsa.Whir tomatoes and other ingredients in a blender. Tomatoes can simply be halved. Onions and bell peppers quartersed. Clean all seeds from peppers (you may want to use gloves.) Keep the vinegar aside and add to blender as necessary to help as it chops the veggies.
Roma or paste tomatoes work better than large, wet-juicy sandwich tomatoes. Vine or hothouse ripened have a better flavor than gas ripened. Go for the freshest, bestest ingredients when canning!
Combine ingredients in a large saucepan and bring to boil. Reduce heat and simmer for at least 10 minutes. Personally, I like how salsa tastes after it's simmered for at least and hour. But if you like the "fresher" taste, 10 minutes is sufficient.
Follow standard canning instructions for sterilizing jars. Fill jars--pints are good for gift giving. Larger bottles are better when you live in Ukraine and are stocking up on salsa for the year. Leave a 1/2-inch headspace. Adjust lids and process for 20 minutes in a waterbath canner.
When canning salsa, be sure to keep the vinegar/tomato/other veggie proportions accurate, for safety.
Today's variation included:
Organic fresh cilantro, one bunch
Organic jalepeno peppers, only 3
Organic limes, 2 peeled and blended
Vine-ripe, local-grown roma tomatoes
Garlic
Update: I'm a tad disappointed in this batch. I think I should have added just a squeeze of lime juice near the end of cooking, and maybe used less cilantro. . .
May 17, 2006 | Comments (9) | TrackBack (0) | Permalink
Menu Planning Meanderings. . .
I enjoy puttering around the kitchen, preparing nourishing food for my family, blessing our neighbors and guests.
I'm less fond of having to cook.
And the way our life is right now, I've found myself very tired and wanting to spend less and less time in the kitchen, thinking, preparing, cleaning.
A couple of weeks ago I even resorted to. . . true confession time here. . . hamburger helper.
And while I'm borderline-vegetarian, Hubby isn't. He's willing to do meatless occasionally, as long as the food is hot and plentiful. But he's a carnivore at heart.
As are our boys who are growing like weeds. An extra potato for the pot no longer suffices.
All that put together, and I was in need of a bit more attention to meals and planning. Still with limited time and energy. With those restrictions, I'm pretty pleased with the meals stocked up and planned for the coming weeks.
I spent a little time planning on Friday, and did some marketing at Jessica's Organic and the grocery store. It was my first time at Jessica's. WMNF was on when I arrived, so I didn't miss the newstory that I'd been following, and wow--I've never seen such gorgeous heads of lettuce. I still need to go to Fruitville Market, better prices for local produce, even if it isn't organic. I need to make a trip to the little Mennonite health food shop for bulk items. My sis makes all her breads, and that sounds so appealing. But at this point we are content with stocking up on bread from the Pepperidge Farm Outlet.
Over four hours or so this afternoon, I spent probably two hours actually working in the kitchen. And I have ready for the coming weeks:
Two Meals of Southeast Asian Chicken Curry w/ Rice
Two Meals of Sloppy Joes
Two Meals of Chicken Enchilada Casserole
Two Meals of Beef Fajitas
One Meal of Chicken Divine
Four Extra Quart Bags of Rice
Two Quart Bags of Chicken Stock
And I have black beans soaking for tomorrow, which will then lead to two meals of chili, along with black beans and rice.
And I have the fixings for salads, breakfasts, and school lunches.
I'm feeling pretty pleased with how this went. I need to remind myself to do the little bits of planning ahead of time, and then go ahead and jump into it.
February 11, 2006 | Comments (12) | TrackBack (0) | Permalink
Fresh Ginger Gingerbread Recipe
This recipe was originally posted here at TulipGirl last December. I'm reposting it, as I print it out for a shopping trip tomorrow. It's one of my favorite holiday recipes and nothing beats the flavor of fresh ginger root in this recipe. We'll be using gingerbread men as gift tags for presents this year.
Gingerbread Men
4 cups plain white flour
2 cup raw sugar
1 teaspoon bi-carb soda
2 teaspoon cinnamon
1 teaspoon of salt
4 full teaspoons of freshly chopped ginger (3+ inches of ginger root)
1 teaspoon ground dry ginger (opt)
250g (8 oz.) butter
4 small eggs
2 teaspoon golden syrup or honeySift the flour into a bowl and add the soda, cinnamon and salt. Rub in the butter until it all crumbles, then add the sugar, working it all into a dough. Grate the ginger or cut very finely. Finally add the beaten eggs and golden syrup and mix it all together. (Using your hands works best.)
Place some flour on a clean surface and roll out the dough flatly. If the mixture is still too sticky, add a little bit more flour. Cut into shapes and place on a greased tray and bung it in the oven at 180 C for about 15 to 20 minutes, leave to cool on the tray and eat them.
I've found that the ginger flavor matures if you refrigerate the dough overnight or store the cookies in a tin for a day or so. We piped details in white frosting on these last year, and they were our primary tree decoration. They still tasted yummy after hanging on the tree for awhile!
I found this recipe online several years ago and didn't copy the url or author at the time. I'd like to give proper credit where it is due, but since I can't. . . I don't want to deprive y'all of such a good recipe and am posting it anyway.
Update: Thanks to Evers, here is the source of the original recipe.
December 05, 2005 | Comments (5) | TrackBack (0) | Permalink
Cranberry Sauce with Cabernet
2c cabernet, or other dry red wine you like
1c sugar
1c brown sugar
1/2c apple juice
6-12 cloves, depending on your taste
2 cinnamon sticks
1t ginger
1 orange, sliced
1lb fresh cranberriesCombine all ingredients EXCEPT the cranberries and simmer until reduced to about 2c liquid. For me this takes about 15 min. Beware the mess on your stove. Strain the liquid and discard the cloves, cinnamon, and orange slices. Return the liquid to the pot and add the cranberries. Stir until they all pop. From here you can keep stirring, but I mash it up with a potato masher. Enjoy!
(Via TrinMama)
November 10, 2005 | Comments (4) | TrackBack (0) | Permalink
Chunky Granola, Revisited
Just for Thicket Dweller. *grin* Also check out Lactating Mama's High-Calorie Granola Bars.
Originally posted March 2004:
It's been fun experimenting with granola here in Kyiv. I have an abundance of inexpensive kasha grains readily available--I can't identify them all and my Russian dictionary doesn't give much detail beyond "grain cereal." I think we've used oats, wheat, corn, buckwheat, millet, and I'm not sure what else.
My favorite recipe is Mollie Katzen's stove-top, dry roasted granola. (I believe is in her "Enchanted Broccoli Forest" cookbook.) It's best for small batches of granola.
For large batches, I like this recipe. It is low-fat and I can adjust it to be low-sugar. The technique that makes it "chunky granola" also helps the smaller, crushed grains, be part of the chunks instead of gathering at the bottom of the granola jar.
CHUNKY GRANOLA
8 c Rolled oats
1 c Nuts (more if desired -- up to double this amount)
1/2 c Sunflower seeds
1/2 c Whole millet -OR- whole buckwheat groats
3 c Whole wheat flour (or more)
-OR- part cornmeal, rice flour,or other whole-grain flour
1 t Salt (or more, as desired)
1/2 c Honey (or more, -- up to double this amount)
1 c -Hot water, or up to:
2 c -Hot water *
1 t Vanilla
* Note: More water makes the granola chunkier, less makes it crumbly.
Preheat oven to 350 F. In a large bowl or pot, combine oats, nuts, seeds, millet, flour, and salt. Mix together honey, water, and vanilla, and stir into dry ingredients. Spread on a lightly oiled baking sheet and squeeze mixture together to form small chunks, but don't crowd; the chunks need to bake clear through. Roast until golden brown, about 10 to 20 minutes. (With the larger amount of water, reduce heat and bake longer.) As it bakes the granola may need stirring to brown evenly. Cool thoroughly before storing.
Variations: Replace part of the water with the freshly squeezed juice of 2 oranges (and add the grated rinds if the oranges were not sprayed with pesticides), or use 2 teaspoons orange oil.
For "gingerbread" granola, use half molasses (for half honey) and add 2 teaspoons cinnamon, 1 teaspoon ginger and 1/4 teaspoon cloves.
For a nice change, substitute maple syrup for honey.
Source: "Diet for Small Planet" by Frances Moore Lappe
Family Favorites:
* Pina Colada Granola: No nuts, dried coconut, dried pineapple bits, coconut sweetened condensed milk
* Carmel Apple Crunch: Dried apples, raisins, dinnamon, carmel sweetened condensed milk, walnuts
Variations:
* I like to use sweetened condensed milk in place of the honey, because it is less expensive and I can get flavored milks here (peach, coconut, strawberry, lemon.) I usually use half a can for a big recipe--I find I need very little sweetner when adding dried fruits.
* I like to add a handful or two of store bought cereals--rice puffs, corn flakes, whatever--to give a little more variety to the texture.
* I use a cream-of-wheat type kasha in place of the flour in this recipe, and use a bit less than the recipe suggests.
October 08, 2005 | Comments (0) | TrackBack (0) | Permalink
Sweet & Spicy Pumpkin Seeds
My friend Laura shared this recipe under the name "The Absolute Best Pumpkin Seeds Ever." I'd have to agree. I'm posting this at my sister's request as she pickles a pumpkin and roasts the seeds.
1 C pumpkin seeds
5 Tbs sugar
1/2 tsp kosher salt
1/4 tsp cumin
1/4 tsp cinnamon
1/4 tsp ginger
pinch cayenne pepper
1 1/2 Tbs peanut oil (I use olive)
Heat over to 250. spread seeds out on non stick surface and bake until dry, about 1 hour. Combine 3 Tbs sugar and spices in bowl. Heat peanut oil in large non stick skillet over high heat. Add seeds and 2 TBS sugar. Cook and stir until sugar melts and starts to caramelize, about 49-60 seconds. Pour seeds in bowl and coat with spice mixture. Spread on paper towels to dry. You will not regret making this recipe, TRUST ME!
10/07/05:
I just made this recipe again and realized there are some modifications that I like. First I use about half of the oil than is recommended in the recipe (and I substitute olive oil for the peanut oil.) Also, I prefer the pumpkin seeds with shells on, rather than the "pepitas." Personally, I prefer the recipe with a little less salt and definitely including the pinch of cayenne (which I don't have on hand today.)
September 27, 2005 | Comments (1) | TrackBack (0) | Permalink
New Orleans Red Beans and Rice
Red Beans and Rice. It was comfort food, as well as a staple, as I grew up. My Mom tells me how they had it every Monday, as is traditional in New Orleans. Monday is wash day, perfect for having a pot of beans simmer slowly on the back of the stove all day. Even better, if there is a leftover ham bone from Sunday dinner.
I rinsed and started soaking my red beans last night. Here is a rough recipe for New Orleans Red Beans and Rice--it's one of those recipes that becomes better as you tweak it over time and adjust it to suit your family.
2 pounds dried red beans, sorted and rinsed
Water
1/2 pound lean salt pork, bacon, or ham, diced (veggie friends--you can leave this out--but honestly, a little bacon adds a lot of flavor!)
2 medium onions, chopped
1 cup celery, finely chopped (opt.)
1 green pepper, chopped (opt.)
1-4 garlic cloves, minced
2 tablespoons chopped fresh parsley
salt, to taste
cayenne pepper, to taste
TABASCO Sauce, to taste
Hot cooked rice
Hot french bread, butter
Wash and soak beans overnight. Drain beans, and cover with fresh water Add meat and bring to a low boil. Reduce heat to simmer, cover. Add onions, celery, garlic, and seasonings, either directly to the pot, or saute first, then add to pot.
Cover, simmer 1 1/2 to 3 hours longer, until beans are tender enough to smush easily with a fork. Add water while cooking, as needed. If you like, take some of the beans out, smush them and add them back to the pot for a thicker consistency.
Serve over hot, white rice wtih french bread and plenty of butter.
September 06, 2005 | Comments (10) | TrackBack (0) | Permalink
Maw Maw's Pralines
Maw Maw's Pralines
2 c brown sugar
1 c white sugar
1 c pecans
1/3 - 1/2 stick butter
3/4 - 1 c milk
1 tsp vanilla
Heat all except vanilla--stir constantly until sugar is dissolved. Let it cook to a soft ball--medium first, then low heat. Take off heat and add vanilla. Cool without stirring. Beat until almost losing gloss--don't overdo. Drop by spoonfuls onto waxed paper laid on newspaper to help pralines from cracking.
(My Maw Maw makes this recipe from memory, and dictated the directions to me as she cooked it. I think I wrote down this recipe when I was about 12. My pralines are never quite as good as Maw Maw's.)
September 02, 2005 | Comments (3) | TrackBack (0) | Permalink
Good to Know
How to Season and Care for a Wok
June 17, 2005 | Comments (0) | TrackBack (0) | Permalink
Black Thai Pork
Black Thai Pork
4 boneless pork chops, cut into stir-fry strips
1 cup salsa OR picante sauce
1/2 cup peanut butter
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
1 tablespoon molasses
1 tablespoon water
1 teaspoon chili powder
1/2 teaspoon ground ginger
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1 tablespoon vegetable oil
1 tablespoon sesame seed, toasted if desired
2 tablespoons thinly sliced green onions
3 cups hot cooked cellophane noodles or rice
1. For sauce, in a medium saucepan combine salsa, peanut butter, soy sauce, vinegar, molasses and water. Bring to boiling, stirring often. Keep warm.
2. Meanwhile, in a plastic or paper bag combine chili powder, ginger, garlic salt and pepper. Add pork strips; shake until pork is coated with spice mixture.
3. In a large skillet heat vegetable oil over medium-high heat; cook and stir pork strips for 2 to 3 minute or until cooked through.
4. Spoon the sauce onto individual plates. Arrange the pork strips on top of sauce. Sprinkle with sesame seed, then top with green onions. Serve with noodles or rice.
Makes 5 servings.
Nutrition Facts
Calories 420 calories
Protein 24 grams
Fat 19 grams
Sodium 710 milligrams
Cholesterol 45 milligrams
(From CooksRecipes.Com)
April 22, 2005 | Comments (3) | TrackBack (0) | Permalink
Spices in Any Language
Gernot Katzer's Spice Pages are amazing!
Not only can you look up your old, familiar spices to find out what they are called in many other languages, but the search function operates in other languages, too!
Today I discovered that the Шалфей I bought is sage. *grin* I wish I had discovered this three years ago. . .
Not only does this site provide the names of spices in various languages, but also the botanical names, photos, illustrations, uses of spices, cultural info and recipes. An amazing resource for the gourmand, or simply curious.
March 22, 2005 | Comments (7) | TrackBack (0) | Permalink
Easy Beef Bourguignonne
I bought a wonderful Merlot for this recipe. (Only $2--I know Jay and Godric are jealous!) So, I'm sitting here sipping wine and delaying on starting dinner. . .
EASY BEEF BOURGUIGNONNE
2 lbs lean stewing beef
3 - 4 TBS flour
1 tsp each, garlic powder, onion powder, dried parsley, salt & pepper
1 bay leaf (just for you, Bayou !)
1 cup dry red wine
1 cup water
1 cup beef broth
1/2 cup worcestershire sauce
2 cups mushrooms, sliced
2 large onions, diced
olive oilSaute onions and mushrooms in olive oil and place in crockpot. Combine flour, garlic powder, onion powder, salt, pepper and parsley in a large bowl. Toss meat in, lightly coating each piece. Shake off excess flour and place in the crockpot. Add wine, water, broth, worcestershire sauce and bay leaf. Cook on low for 8 hours or on high for 4. Remove bay leaf before serving. Serve with buttered noodles.
NOTE: If you don't have a crockpot, you can also cook this in a sealed oven dish for 2 - 3 hours at 300 degrees.
NOTE II: For a little added zing, you can also add a few shakes of A-1 sauce to the sauce, if you like.
Again, a classic from Ellen.
March 16, 2005 | Comments (15) | TrackBack (0) | Permalink
Lactating Mama's High-Calorie Granola Bars
Lactating Mama's High-Calorie Granola BarsTwo different quantities are listed for each ingredient - the first if if using a 10 1/2" X 15 1/2" jelly roll pan, the second is if using a 13" X 18" jelly roll pan.
4 or 6 cups oats
2/3 or 1 cup coconut oil (or melted butter for non-vegans)
1/2 or 3/4 cup honey, molasses, or maple syrup (or combination)
2 or 3 eggs or equivalent in eggs substitute
1/2 or 3/4 tsp. vanilla
1/2 or 3/4 tsp. salt
up to 1 or 1 1/2 cups of any or all of the following: shredded coconut, raisins, almonds, walnuts, pecans, flax seeds, sunflower seeds, chocolate or carob chips, and/or your favorite nuts/seeds/dried fruit.1. spread oats on baking sheet and bake at 350' for 15-20 minutes to toast. can bake longer at lower temp or shorter at higher temp depending on your schedule. should be a nice golden brown when finished.
2. transfer oats to large bowl. add salt and any other chosen dry ingredients and mix to blend.
3. combine wet ingredients in smaller bowl, and mix until blended.
4. add wet ingredients to dry ingredients and mix well.
5. press mixture into greased jelly roll pan of appropriate size (see above). you can also line the pan with parchment paper instead.
6. bake at 350' for 20 minutes. cool. cut into bars. store in refrigerator in sealed container.
*if using chocolate/carob chips either a)allow oats to cool before adding the chips to the mix or b)after pressing mixture into pan, sprinkle chips on top and press the chips into the mix.
*you can substitute additional honey/maple syrup/molasses for the eggs/egg substitute, but the bars are a bit more sticky and have less protein.
super yummy. lots of calories. lots and lots of oats.
February 19, 2005 | Comments (12) | TrackBack (0) | Permalink
Gingerbread Men
I finally got out to a grocery that had eggs, and bought two 10s of them. (What is the English word for a group of ten? We don't buy things by the dozen here.)
I taught J8 how to read a recipe today, double checking the ingredients, and measureing things properly. He also did the math to quadruple the recipe. Since we haven't formally forayed into the multiplication tables or fractions, I was happy that he figured it all out accurately!
This Gingerbread recipe ought to appeal to the gourmands among us--real ginger root is the key ingredient.
Gingerbread Men
4 cups plain white flour
2 cup raw sugar
1 teaspoon bi-carb soda
2 teaspoon cinnamon
1 teaspoon of salt
4 full teaspoons of freshly chopped ginger (3+ inches of ginger root)
1 teaspoon ground dry ginger (opt)
250g (8 oz.) butter
4 small eggs