Home Style Cooking

Friday, September 23, 2016

Chilly Weather Veggie Soup


V
egetable Soup:
1 can of garbanzo or red kidney beans
8 sliced carrots
2 large Vidalia or Sweet Yellow Onions, chopped up
4 large celery ribs chopped
2-3 cups of chopped green cabbage
2 cups of chopped green beans
2 cups of peas
1 cup of sweet corn
1 big cans of Italian tomatoes.. chop them up.
Chicken or Beef broth to make the liquid part of the soup but about 4 to 6 cups worth.
6 to 8 baby potatoes cut into halves or you can also add some cooked pasta  instead of the potatoes.for a very filling meal.
1 bay leaf, some pepper, some dried basil.
1 tsp of thyme and 1 tsp marjoram though you won't miss them if you don't add them.
If you like add a big beef bone for more nurition and flavor or add a pound of cut up beef.

Everything into a big pot and cook on medium heat until done.
That's all there is to it.
Adjust the heat to keep it from burning and stir often.

Tuesday, August 09, 2016

Long Island Iced Tea

For most of us iced tea is just tea with lots of ice, some lemon and maybe a sprig of mint.
For the rest of you:



Sunday, July 24, 2016

Old Fashioned Ice Cream



I made a graphic for this recipe.

I am not sure where the recipe came from but I've had it a while.
Enjoy.

Wednesday, June 22, 2016

Jack Kennedy's Fettucine

I have no idea where I got this recipe but I know I've had it for a long while now.
A favorite of President John F. Kennedy


  • 1 tablespoon  butter
  • 1 lb fettuccine pasta     
  •  1/3 cup onion
  • 1 cup chicken stock
  • 1/2 cup whipping cream
  • a cup of sour cream
  • 2 tablespoons chopped chives  
  • 1/3 cup finest parmesan cheese



 Here are the directions:

1 Parmigiano reggiano cheese finely grated.
2  cook fettucine for 8 to 10 minutes al dente. Drain well.
3 Now, in another pan melt butter on medium heat. Add onion and cook, stirring often, for 3 minutes or until softened and transparent.
4 Stir in chicken stock and bring to a boil; simmer for 5 minutes . You want to reduced it slightly.
5 Whisk in the cream and cook for 30 seconds. Remove from heat.
6 Add cooked noodles and sour cream; toss to combine well.
7 Season with salt and pepper to taste.
8 Transfer to a deep platter. Sprinkle the chopped chives over the top and sprinkle with a ton of  cheese.

Monday, May 16, 2016

Emigrant Stew

As people began to emigrate westward, they took family staple recipes and adapted them to life on the trail in a covered wagon.

They brought along salt pork and bacon for the trip. Salted fish if they had it . Pickles for vitamin C, plenty of coffee, some tea and makings for flour biscuits.

One recipe was made with hunted meat,usually buffalo or deer but you can use beef.
Beef was not found on the pioneer trail menu.
 But once they settled down and cattle flourished, this recipe was adapted for beef.

Try buffalo though. It is good for you. Low in cholesterol and fat.

Emigrant Stew
Cubed beef, about 3 lbs.
Chopped onion 1 cup
1 cup chopped turnip
2 cups of canned tomatoes. Include the juice
Potatoes, peeled or not as you prefer. 4 to 5 medium sized
2 cups chopped up celery
Lots of chopped carrot.. as much as you like
couple of garlic cloves

4 cups of water or beef broth
pepper, salt to taste
1 tsp of Coleman's English mustard.
Dredge meat in 2 T. of flour.
Brown in a pan with a T of olive or shortening and add to Dutch oven or crock pot.
Add rest of ingredient and cook 4 to 6 hours in crock pot or 2 hours on low in Dutch oven.

If you like things spicier, you can add a bit of ketchup and worchestershire sauce to the mix. Be careful and taste as you go!

Wednesday, April 20, 2016

Broccoli Cheese Casserole

I found this recipe a long time ago and it is a family favorite because it is delicious and the kind of meal you want to eat a lot of.


  • broccoli florets (you can use frozenand you want to use the equivalent of half a head of fresh)
  • cauliflower florets equivalent of about half a small head of cauliflower
  • 1 tbsp olive oil
  • black pepper
  • 1 pint of cherry tomatoes sliced in half
  • 8 ounces of pasta shells or elbow macaroni
  • 1 cup of flour
  • 1 cup of milk
  • 1 cup of cheddar cheese
  • kosher salt to taste 

 Prepare your pasta and drain well.
Toss the broccoli, cauliflower and tomato slices with 1 Tablespoon of the olive oil, salt and pepper and roast for about 15 minutes or until they are roasted and tender.
 Now heat the remaining olive oil in a sauce pan and heat.  Add the flour and whisk together well for  half a minute then slowly add the milk whisking as you go to blend completely.
Allow the sauce to thicken.

Remove from heat and stir in your cheese. The sharper the cheese the more flavorful the dish.
Add to this your vegetables and pasta and place all in a baking dish.
Cover top with more cheese (and  you can add a blend of cheeses too) and bake at 425F for about 5-6 minutes or until golden on top.

Thursday, January 14, 2016

Homemade Taco Seasoning

It is so much better to make things from scratch.
Homemade taco seasoning
They are lower in sodium, more heart healthy for that reason alone, and have far less artificial ingredients.
I make my own taco seasoning and use it for tacos, taco salads, etc.
It is very low in sodium when compared to the commercial ready made brands that have a huge amount of sodium in them.
Even better there is no MSG in this recipe!

Here is my recipe for the seasoning.
Maybe you will find it useful.

2 Tablespoons of Chili Powder
1 Teaspoon of Onion Powder
1 1/2 Teaspoons of Paprika(any kind will do according to your taste)
1/2 Teaspoon of Cumin
1/2 Teaspoon of Garlic Powder
1/2 Teaspoon of Oregano
1/4 Teaspoon Black Pepper
1 pinch of Cayenne pepper
salt to taste (I do not add salt)
Pinch of red pepper flakes if you like it hotter.
Mix all this well and store in an airtight container.

It takes about 2 T. of this mix to a pound of cooked ground turkey or well drained ground beef   but add to taste please so you don't over do or under do it.
You then add a small amount of water ( about a third of a cup) to mix it all in and return to cooking until most of the water is absorbed.

I mix the turkey mixture with chopped tomatoes, shredded lettuce, non dairy cheese subsitute, non dairy sour cream and chopped onions.
 My family like it a lot.

Friday, December 12, 2014

Russian Tea Cakes

Sometimes called Wedding Cookies, Butterballs... take your pick. They are delicious by any name.



Friday, December 13, 2013

Salmon Patties

There is nothing like fried Salmon Patties for lunch or supper.  They are good any time of year and are even good in a sandwich the next day.
Here is a recipe I use:

1 large can of Pink Salmon (usually 14.75 oz)
2 large eggs
 some chopped parsley or about 2T of dried parsley
1 to 1 1/4 cup of breadcrumbs, flavored or not is your choice.
Pepper to taste ( you can use Lemon pepper if you like)
a dash of garlic powder if you do not use flavored bread crumbs.

Mix all up in a bowl and then shape into round balls. Then flatten into hamburger shaped  patties.

Heat a few tablespoons of olive oil or butter and brown the patties nicely on both sides.
You can drain them on paper towelsl

They are delicious with tartar sauce, seafood sauce (ketchup and horseradish), mayonnaise, or lemon juice.
Serve with french fries, or boiled tiny new potatoes with parsley and butter.


Wednesday, September 18, 2013

Keftes de Prasa---Leek Fritters

I am referring you to the recipe on  THIS BLOG because it is one of the best I have found for these delights.
This is one of my favorite foods and I hope you will like them as much as I do.
Leeks have a wonderful, gentle flavor and they are so good for you too.
Skip over to Baleboosteh and see her lovely recipe.

Thursday, August 29, 2013

Navajo Fry Bread

This is my favorite bread. I make it almost daily and have for years and years.


3 cups of flour
1 and 1/2 cup of very warm, almost hot water
1/4 teaspoon salt

2Tablespoons of shortening
3 tablespoons of powdered milk (I usually don't use milk in these at all)
3 Teaspoons of baking powder.
Oil to fry with
Extra flour for handling the dough.

 To Prepare:

  1. Sift the flour, salt, powdered milk(if you use it), and baking powder into a large bowl.
  2. cut in shortening and mix to a pea like consistency
  3. Pour the water over the flour mixture  
  4. Stir the dough with a fork to form a ball.
  5. Flour your hands and mix the bread with them and then form a ball. (Don't knead it like regular bread or it will get heavy.)
  6. Form circles with your hands about 5 inches round.
  7. In a deep heavy pot, heat the vegetable oil to about 350 degrees F.  
  8. Fry on both sides until golden brown and bubbled up.
Top with butter and powdered sugar if you like or serve like a taco with ground beef, salsa, tomatoes, lettuce,etc. You can place any sandwich ingredients, even melted cheese on top and fold into a taco like shape or just eat as a dessert with the sugar.

Tuesday, August 20, 2013

War Cake

This was a recipe popular during WWII when rationing made sugar and other ingredients hard to come by.

It is easy to make, easy to adjust and alter to your own tastes.
Best of all it is great with or without frosting.
 It is even good toasted with butter!

In a saucepan mix the following:

1/3 cup shortening (housewives used a lot of lard in those times.)
2 tsp of cinnamon
1/2 tsp of nutmeg
1/2 tsp of cloves
1 1/4 cups of water
1 cup of brown sugar
 2 cups of raisins (Optional if you don't like them)
  Boil these together for about 3 minutes then cool.
 Now add 1 tsp of baking soda that you have dissolved in 2 tsp of water.
Now  you can add 1 cup of chopped walnuts of pecans  if you like.

Mix 1 tsp of  dry baking soda into 2 cups of sifted flour.
Mix with the wet ingredients and pour into a greased and floured 8  inch square pan and bake for 50 minutes at 325F.
It is done when a knife inserted into the center comes out clean.

To fancy it up a  bit, place a doily over the cooled cake and sift confectioners(powdered) sugar over the top to form a pretty pattern!
Enjoy

Tuesday, July 30, 2013

Crock Pot Roast

  • 8 medium carrots, cut up
  • 1-2 stalks celery cut up 
  • 2 medium onions, cut up as you prefer
  • salt and ground pepper and Italian seasoning.
  • 1 beef chuck roast (3 pounds), trim off any excess fat
  • 1/2 cup of red wine
  • 1 large bay leaf
  • 2 tablespoons of olive oil
  • 4 cut up cloves of garlic
In a heavy pan, place about 2 T of olive oil. Heat the oil enough to sear the meat when added. Salt and pepper the clean roast and coat with the seasoning and then brown it all over in the pan. A browned roast makes better gravy. Once it is completely browned, remove it to a plate and add the onions and brown them as well. Place vegetables, roast and wine in your crock pot and cook low for 8 to 10 hours or until the meat is very tender. Keep checking that liquid is sufficient for gravy. Serve with potatoes or rice and a green vegetable. You can thicken the gravy if you need to, but usually it will be fine as is.

You can cook your potatoes in the pot as well. Add them half way through.

Friday, July 12, 2013

Mock Kishka

This is a simple but very tasty recipe I have had for years.

 8 ounces of Wheat Tam crackers (they add nice flavor!)
1 finely chopped sweet large onion
2 finely chopped celery stalks
2 grated carrots
6 ounces of margarine
1/4 tsp of pepper
1 large egg
 salt to taste
 Adjust the salt and pepper to your liking.

Grind the crackers and veggies. (You can use food processor or just crush crackers and add to prepared veggies and spices.)
Form into a long cylindrical shapes about 3 inches thick on aluminum foil and wrap up.
 You can also use parchment paper.
Bake at 350 for about 40 minutes or place inside your cholent pot and cook all in your usual manner.

Sunday, April 14, 2013

Corn Fritters

Fritters are perfect for breakfast or lunch.

 This recipe gives a more crepe-like fritter than usual recipes which are heavier and bulkier.
These are light and crisp.
 For enough to feed 4 to 6 people you will need:
 corn, about 1 1/2 cups  but you be the judge of how much you will use.
3 large eggs
2 Tablespoons of all purpose flour
3/4 teaspoon of salt(to taste really especially on a low sodium diet)
1/4 teaspoon of pepper (optional)
a Pinch of Cream of Tartar
1 teaspoon of sugar
 6 Tablespoons of vegetable oil
2 tablespoons of chopped chives for garnish

Set over to 200 F and place baking rack in the center position. You will use the oven to keep the fritters warm as you fry them all.
Separate the eggs and whisk the yolks, flour, salt and pepper and your corn.
 If you use freshly grated corn off the cob, use the pulp that is created as you grate.
 If not just add in your corn kernels.
In another bowl, whip the egg whites and cream of tartar with a mixer on low. Add sugar gradually and using a medium speed beat until stiff peaks form.
 Fold the egg whites gently into the corn batter.
 The batter should not be too runny. Judge your use of flour accordingly but if you need to add more, do it by very small amounts or the recipe will be ruined.
 Heat 1 Tablespoon of the oil in a large non stick skillet on medium high heat.
The oil should be hot..test by dashing a fingertip of water onto the skillet. If the water skittles and pops, its ready.
Drop about 6 big heaping tablespoons of the fritter mixture on to the pan and flatten them out with the back of your spoon.
 Cook until they begin to puff and are golden brown on the edges like a good pancake.
 Flip and cook until both sides are golden then place on paper towels to drain off excess oil.
You can keep them warm in the heated oven until they are all fried up and ready to serve.

 These are delicious with chopped chives and sour cream or you can serve them with hot butter and maple syrup.   Two very different approaches but both delicious.

Wednesday, April 03, 2013

Smothered Round Steak

An old fashioned dinner:

 Ingredients:

 2 pounds round steak
1 large onion, chopped
 red bell pepper, chopped in lengths
1 clove garlic, minced
 3 tablespoons olive oil
3-4 tablespoons flour
1 teaspoon Hungarian paprika (not too much or you' ll end up making paprikash and you can skip the paprika completely if you like)
Salt, pepper, red pepper if you like things spicy.
about a quart of water

Dredge the steak in flour, salt and pepper and a bit of paprika if you like.
Begin cooking over a low heat in some of the oil.
Brown on both sides nicely.  Cook and stir it around until the flour browns as well. Remove the meat.
If some of the flour mixture is stuck to the bottom, don't let that bother you.
Add the water and stir well.
Bring this all to a boil, then lower the heat , cover it and simmer for about one hour. You want the steak to become tender.
  You can add more water if the sauce gets too thick. And of course you can season it as you like.
It is nice served with crushed up boiled potatoes or even wide noodles.

Sunday, December 02, 2012

Crock Pot Hungarian Goulash

2 pounds of roast beef. Chuck roast is good.
A large onion, preferably sweet yellow, chopped well.
1/2 cup of ketchup
2 Tablespoons of Worcestershire sauce.  (Gefen makes a nice kosher sauce)
1 Tablespoon of dark brown sugar
2 teaspoons of salt (to your taste)
2 teaspoons of  Sweet Paprika
1/2 teaspoon of dry mustard
1 cup of water
1/4 cup of all purpose flour  and 1/4 cup of water (for thickening the sauce later)


Place the meat in the crock pot and cover with the onion.
 Put half the flour and 1/4 cup of water to one side. You will use that later on to thicken the sauce.

Mix everything else together as a sauce and pour over the meat.

Cook for 8 to 10 hours.
When meat is falling apart tender, mix the flour with the cold water and stir into the goulash.
Heat on high until sauce thickens nicely.

Monday, November 26, 2012

Sweet Challah

You Will Need:

 2 packages of dry yeast
2/3 cup of 110°F degree water
 3 Whole Eggs that are lightly beaten
7 Tablespoons of vegetable oil
 2 Tsp salt
 5 egg yolks – lightly beaten 
4 ½ cups of flour
½ cup of sugar
1 beaten egg yolk and  Poppy or sesame seeds for topping

Assembling the Bread:

 1. In a small bowl dissolve the yeast in the warm water with   1 tablespoon of sugar. Yeast should 'foam' up in a minute or two. If it doesnt your yeast is stale and you need to begin again.

2.  Combine your egg yolks, eggs, oil,the rest of the sugar, the salt and your yeast mixture.

3.  Now add flour to make a sticky dough. It should be fairly stiff.

4. On a floured board knead for about 6 minutes or so.

5. Now form a ball. Place it in a greased bowl and turn the ball around to grease all sides. Cover with a tea towel and place somewhere warm out of drafts.
Let it double in bulk. This takes about 2 hours.

6. Punch down the dough.. just slam your fist into the center , then knead it again briefly.

7. Roll the dough out into 3 long ropes and braind them   

8. Line a baking sheet with parchment. It will bake nicer that way.

9. Brush the top of the loaf with beaten egg yolk, sprinkle  with poppy seeds or sesame seeds if you want, and allow too rise until dough doubles in size. This takes about 50 minutes.

10. Bake until golden brown in a pre-heated 375 degree oven – 35 to 40 minutes.

 Cool and serve!

Monday, October 29, 2012

Hurricane Food



Take One bottle Vodka..
Add One straw..

Enjoy.

Sunday, October 14, 2012

Lemon Blueberry Bread

Ingredients
  •  3 extra-large eggs
  • 1 cup lemon yogurt 
  • 1 1/2 cups and 1 tablespoon all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  •   1 cup sugar
  •  1/2 teaspoon pure vanilla extract
  • 1/2 cup butter
  • 1 1/2 cups blueberries, fresh or frozen  


Method:
Preheat your oven to 350°F.
Grease and flour an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan.

Sift together:
  • 1 1/2 cups flour, 
  • baking powder,
  • salt into a bowl. 
  • In another bowl, whisk together:
  •   yogurt,
  •  1 cup sugar, 
  • the eggs,
  •  vanilla 
  •  Butter
 Slowly mix the dry ingredients into the wet ingredients with spoon. Don't beat the mixture.
 Mix   blueberries with  remaining tablespoon of flour, and fold them very gently into the batter. Pour the batter into the prepared pan and bake for 50 - 60 minutes, or until a toothpick placed in the center of the loaf comes out clean.
Once cake cools down, sprinkle with powdered sugar.

Sunday, September 02, 2012

Meatloaf.. Italian Style

If you like Italian sausage and do the kosher thing as I do, you will know a butcher who makes it but,  it can also be bought online. It is not that difficult to find and well worth it.
If kosher food is not a concern for you, then any good Italian sweet sausage will do.

Combine 1 pound of lean ground beef
half a pound of  a sweet Italian sausage with casing removed
1 cup of tomato juice
Bread crumbs or oatmeal and since people vary in how much of this filler they add..  you add as much or as little as pleases your palate.   3/4 cup is about average I would say.
 1/4 cup Italian parsley chopped
2 Tablespoons fresh chopped oregano. Just a tsp or so if its dried ground oregano.
3 chopped cloves of garlic
1 large egg beaten
 1 large ripe tomato sliced thinly.
 Spinach leaves.
 Thinly sliced red sweet pepper ,  sliced mushrooms   ... use your imagination here

Mix all the above ingredient except for the tomato and separate into 2 halves.
Place one half of the mixture into a baking pan and shape into a flat rectangle/ Not too thin though. 
Layer the tomato over this half. If you use red peppers and mushrooms layer those now as well.
You can also add left over deli meats at this point if you wish . 
 Just don't make the layer too thick.

Now make the 2nd half of the mixture into the top layer and form into a nice loaf shape.
Top the meatloaf with the glaze
Bake at 350 F for about an hour
The core temperature should be around 160 F. when its ready to serve

Serve with potato or rice and a dark green vegetable.
Make additional sauce if your family are sauce lovers.


An alternative way to make the loaf is to flatten out the entire meat mixture into a long wide rectangle , layer the fillings on top and then roll up.  This will give a pinwheel effect when sliced.

Enjoy.

Close up loose edges to contain the goodies inside.

Glaze:
2 large tomatoes cored and quartered
1/4 cup of dark brown sugar packed
1/4 cup of basil leaves packed
2 Tablespoons of your favorite hot sauce.
Mix all in a food processor for about 1 minute and then cook in a small saucepan until thickened.
This takes about 20 minutes so be sure to stir well to prevent burning or sticking.

Down Right Mean Deviled Eggs

Do you like spicy? Then this is the perfect deviled egg recipe.

One dozen eggs hard cooked, cooled and peeled.
1/4 cup mayonnaise
2 or 3 Tablespoons of prepared horseradish (less if you are not so fond of spicy hot)
2 Teaspoons of yellow mustard
2 teaspoons of white table sugar
1 teaspoon of white vinegar
1/2 teaspoon of salt
1/4 teaspoon of dry mustard
1/4 teaspoon of black pepper
and Paprika for garnish


Slice the peeled eggs in half and scoop out the yolks.
Place in a dish  and mash the yolks well.  
Add the rest of the ingredients.
Mix well.
With a teaspoon   refill the egg halves with the mixture.
Or for a pretty touch, use a pastry bag to fill the eggs
Garnish with paprika and some parsley if you like.
I have even seen some garnish with relish for a lovely touch.

Enjoy.

Tuesday, July 03, 2012

Old Fashioned Vinegar Pie

 If you like old fashioned tastes and food, this is right up your alley. It is a nice alternative to lemon pie. It is smooth and delicious.

Here is what you will need to make this delicious old fashioned pie.
 9 inch pie crust
1 1/4 cup sugar
1/4 cup fine flour
1/2 tsp lemon extract  or 1 Tablespoon of lemon zest.
1/2cup apple cider vinegar
2 cups of   water
3 well beaten  very large eggs
or 4 smaller ones
1 Tbs of butter.

Set your oven at 425 F
Combine: flour, sugar , and the zest  and blend  them well with spoon.
Add vinegar and stir as you  pour it in
Do the same with the water..stir it in.
Now cook this mixture over a medium flame  stirring constantly until it reaches a boil.
Take off the flame and  stir a little bit of the hot liquid into the eggs.
DO NOT DO THIS THE OTHER WAY AROUND.  THE LIQUID MUST GO INTO THE EGGS.
NOT EGGS INTO LIQUID!
Then stir that warm egg mix into your  remaining hot mixture.
Add butter and then stir it lightly.
Pour this  into your prepared  pie shell and bake it for 10 mins at 475 .
After 10 minutes, reduce heat to 350 and bake for 30 minutes more.
Let the pie  cool all the way before you serve it.
The filling will get firm as it cools.

Monday, June 11, 2012

Lavender Lemonade

You will need the following ingredients to make about 6 servings.


  • 2-1/2 cups water
  • 1 tablespoon dried lavender flowers.    Make sure its for culinary use please!
  • 1 cup
  • 2-1/2 cups cold fresh water
  • I cup sugar
  • 1 cup of fresh squeezed lemon juice

Boil the sugar and water. Use spring water if you want a really wonderful taste.
Take off the heat once its boiled and sugar is dissolved.
Add your lavender and let this stand for a couple hours and then strain and serve over ice in your prettiest glasses.

Thursday, May 03, 2012

Love Apple Soup

Love Apples was the first name for tomatoes found in the Andes. They were thought to be poisonous at first and then thought to be an aphrodisiac.
They are tasty whatever they are.
Here is a lovely English recipe for them:

1 medium tomato chopped
1 Tablespoons of butter
3 1/4 cups of chicken stock
1/2 teaspoon of dried basil
1/2 teaspoon of thyme
salt, pepper to taste
a teaspoon of sugar
1 pound of large ripe tomatoes. If they are New Jersey tomatoes this will taste 100 times better.
chives to garnish

Cover the tomatoes with boiling water to help remove the skins. If they stand about a minute, the skin should slip right off.
Chop them up. If you want to mash them up or run through a food processor, you can. It will make the soup a puree in that case.
Melt your butter and gently cook the onion until it is transparent.
Add the tomatoes and onions and spices to your stock and season to taste.
Bring it to a good boil, then lower your temperature  and simmer for  half an hour.
Serve with chopped chives or chopped green onion on the top and hot crusty  bread.

Wednesday, April 25, 2012

French Fry Heaven

McDonald's fries are not on my list of things to eat. Nope.. don't eat there but their fries have a reputation as being delicious. 'Heavenly' was the word I heard used.

Now an article HERE tells the secret for making perfect crisp fries every time.
You can do it at home.
"McDonald's French fries are shipped to outlets frozen. "We do all of ours fresh everyday," says Myers who uses the same recipe at his restaurants and at home. Myers also uses the best Idaho russet potatoes, French sea salt, and super fresh cooking oil.
He says the key to making a perfect, consistent, McDonald's-style fry is in the advance preparation. The cut potatoes need to be soaked for at least two hours before cooking which pulls out excess starch and ensures the crispiest product. Also, Myers recommends that, "you have plenty of paper towels, a lined sheet pan, and have your oil ready to go."
So there is the secret to crispy fries. Soak them first to remove more starch.
Just be extra sure you dry them out pretty well or they will spit and crackle badly when placed in hot oil and that is dangerous.

Tuesday, January 10, 2012

Crock Pot Flank Steak

Cooking dinner in a crock pot saves time and energy. Your dinner can cook while you are out doing other things or at work and when you arrive home you have a meal waiting for you.

This recipe for flank steak is delicious. Because flank can be a tough piece of meat, the long cooking ensures tender meat.

You will need:

1 (1 1/2-pound) flank steak, cut in half
1 tablespoon vegetable oil
1 large onion, sliced
1/2 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/3 cup water
1 (4 ounce) can chopped green chilies
2 tablespoons vinegar
1 1/4 teaspoons chili powder
1 teaspoon garlic powder

Brown the flank steak in a pan with some oil and when it browns on the outside, place it into the crock pot.

Saute the onions in the same pan and oil.
Now add your water to this pan and stir to loosen up cooked bit left behind...hopefully not burnt ones.
Add the rest of the ingredients and pour it all over the flank steak in the crock pot. Cover and cook for 8 hours.

Now all you need do is make rice, potatoes or noodles and a vegetable and dinner is ready.

Wednesday, January 04, 2012

Winter Warmer

Hot Drink

.





It's cold! This hot drink is perfect for after school snacks or as a treat anytime. It does well at any event on a cold day. The plus is that not only does it taste good but it is good for you as well.
Another benefit is that as you are simmering this mixture your whole house will smell wonderful.

It's an old decorator's trick to simmer cinnamon and cloves in a large pot of water to give a warm and inviting winter scent to the house. Especially if you are trying to sell your home.

For a party you might keep it warm in a crock pot.
And for an alcoholic version you can adapt as you see fit try this.

You will need:

  • 1 quart of apple juice or apple cider
  • 1/4 cup of packed brown sugar
  • 5 whole cloves
  • 1 stick of cinnamon


Place all ingredients in a 2 quart saucepan and simmer for 15 or 20 minutes.
To serve, remove the cloves and the cinnamon stick and place in mugs.
You can top it with slices of fresh orange if you wish and some people place individual cinnamon sticks in each mug.

Thursday, October 06, 2011

Sweet and Sour Chicken

You can use wings, drum sticks and thighs for this recipe.


The Batter:
1 c. cornstarch or flour
1 tsp. garlic salt
1 beaten egg
1 tsp. savory salt or seasoning salt (garlic)
Add milk to make a paste. Heat oil to deep fry.

I never trust deep frying to really cook chicken as sometimes the outside is done but not the inside. I am also not a fan of deep frying things in general as its dangerous and too fatty as well.
I par boil my chicken to make sure it will be completely cooked before I fry it. Yup, I do. And yes, I have heard all the no no's about it. Its my own personal quirk.
Then I dip it in the batter and fry it in a frying pan with enough olive oil and turn the pieces often until they are crispy and golden.
Drain on paper towels to absorb excess grease.


The dipping sauce:

1 c. sugar
1/3 c. water
2 tbsp. ketchup
2/3 c. vinegar
1/4 c. soy sauce (use the low sodium)
Mix all ingredients, boil, stir. Let simmer for 10 minutes.
You can coat the pieces before serving or you can put the sauce into little bowls and let people dip for themselves.

Serve with Rice , with pineapple, with broccoli or just as an appetizer.

Tuesday, October 04, 2011

Wellesley Fudge Cake

When I first made this cake many years ago I was amazed at how rich and delicious it was.


The recipe  was created  in the 1800's at the Wellesley Tea Room in Massachusetts.
Here is the recipe. You will not believe how good this cake really is until you try it.



Here are the ingredients you will need:

3 eggs ,
 3/4 cup milk,
1 teaspoon full of vanilla extract. (use real extract. its better)
1/2 cup soft butter or margarine
1 teaspoon baking soda
1 2/3 cup flour 1/4 teaspoon salt
4 squares unsweetened chocolate
1 3/4 cup sugar (divide this in half)
1/2 cup water

Here's How to Make It:


I use round cake pans since this is a layer cake.
Grease two of them and set oven to 350 degrees F.
Melt the chocolate with half the sugar and the water over a low flame. Keep it very low, and stir it continuously so you do not burn this.
Then let this mixture cool down to a tepid temperature.

Cream the butter.
Then beat the rest of the sugar into the butter and mix until it is fluffy looking.
Now add your eggs one at a time and beat them in as well.

Now for the flour. mixture:
mix all the dry ingredients together and stir them well to be sure they are dispersed throughout very well. Flour, salt and baking soda.

Now you can begin to add the flour mixture and the milk to the egg mixture.
The trick is to alternate adding flour, then some milk, then flour..etc until both are mixed in nicely.
Beat them in well to make a nice smooth mixture.
Now add the vanilla to the chocolate and stir in well.
Then add the chocolate-vanilla mixture to the rest of the ingredients.

Pour the cake mixture into the oiled and floured pans.
Bake for about 30 minutes at 350F
Test if its done by touching the center. If it springs back it is done.
Cool the cakes down on racks.

Frosting/Icing:


You will fill the cake with chocolate filling and cover the outside with it too.
You could use your favorite canned frosting but here is a nice fudge recipe that goes with this cake:

1 pound of confectioner's or 'powdered' sugar traditionally used for making frosting or icing .
4 squares of unsweetened chocolate
2 Tablespoons of butter
a little dash of salt. Not alot, just enough to bring out flavor.
1/2 cup of milk
1 teaspoon of vanilla

Over very low heat, mix the butter and the chocolate , stirring until it is a nice smooth mixture.
Take it off the heat and add the rest of the ingredients and mix well.
You can let it stand a while if the consistency isn't right.
Spread between the layers then put the two layers together and frost the entire cake, both top and sides.
If it is too thick add milk in tiny amounts until its spreadable.

This recipe is very nice for cupcakes as well.

Good luck and enjoy.

Thursday, September 08, 2011

Buttermilk Pie

Oh this is so delicious!


Here is what you will need:

1 1/2 cups sugar
3 eggs
1/2 cup buttermilk
1 stick butter, melted
1 tablespoon flour
1 teaspoon vanilla
Pie crust you make or buy. You only need one crust.

Heat up your oven to 350.
Beat the eggs together and then add your flour and sugar.
Pour this all into your unbaked pie shell.
Bake for about 40 minutes but keep an eye on it as baking time can vary a lot.
If you see the crust might get too dark, you can place foil on it or reduce the baking temperature a bit more as well.
It's done when a toothpick inserted in the middle comes out clean.

Serve with whipped cream if you wish.

For a variation on the pie, you can also add a spoonful of lemon zest to the mix before baking. Also you might consider making these into tarts, like in the photo. They are tiny personal pies that are so good too and look adorable.

Sunday, August 07, 2011

Lavender Sugar


There is nothing quite as  lovely as creating your own fragrant and flavored sugars.
You can use a variety of things to scent and flavor sugar but lavender is quite lovely.
You will need to obtain some culinary lavender buds. These are untreated and safe to eat
You can buy them online or in specialty shops.
The photo I found  is a sample of what they sell Here and it seems reasonably priced, though I have not bought from them as yet myself.  Just be sure it is culinary lavender so its not been treated with  insecticides, etc.
If you grow your own lavender you have it made in the shade!

For lavender sugar you will need the following:

2 cups of fine sugar.
3 generous Tablespoons of culinary lavender. You can use fresh buds if you grow your own and they are not chemically treated.
You may leave the  buds whole or you can run everything through a processor or spice mill to finely chop and mix it all.
But some people do not want the buds or even pieces to be left in the sugar. If that is the case, leave them whole mixed into the sugar and store in a tight glass jar that you place in a cool, dark place for a week or so.
Once the scent is completely through the mixture, you can strain out the buds using a mesh sieve and then place the sugar back in its jar.

 You can select a pretty mason type jar to both create the sugar and keep it.
To make a pretty touch, you might cut a circle of fabric a bit larger than the jar top  with pinking sheers and  decorate the top of the jar with it by securing with a ribbon.
I found this nice do it yourself tutorial on making them HERE.

Your lavender sugar is ready for tea or topping cookies... whatever you wish .

Thursday, August 04, 2011

Lemon Ice

photo:NCR
2 cups sugar.
5 cups of  water
1 1/3 cups of freshly squeezed lemon juice. (bottled just will not taste the same but, you can use it if it is what you have ) This takes about 8 lemons by the way.
2 Tablespoons of grated lemon zest (that is the rind of the lemon grated finely)
Do NOT grate in the white part because it is very bitter.  You can leave the peel out, children tend not to like it with the peel in it or even on it.

mint leaves for garnish.(Grow your own! Its wonderful to have)


Add  the sugar to the water and bring up to a boil. Let it cook for 5 minutes and don't stir it.
Pour the mixture into a ceramic bowl and refrigerate 2 hours at least then add the lemon and lemon zest.
Pour into an ice cream maker and continue as the ice cream maker recommends.

If you don't have an ice cream maker, just pour the mixture into a metal container and freeze for 5 to 8 hours. Then, to  serve, break off pieces and pulse quickly in a blender or food processor.

Easiest Preparation Instructions:
These are far easier but require more hands on time as you must stir it often.
Pour your mixture  into a freezer container or metal bowl.. Now freeze for about 4 hours, stirring every 30 minutes  until mixture turns into  slush.. 

You can serve in tiny cups and garnish with mint leaves if you wish.

Monday, July 18, 2011

Gazillion Calorie Bourbon Macaroon Dessert

This cake is literally loaded with calories and guaranteed to put you on sugar overload for a long time. The thing is, it is also delicious and you ought to know how to make it!

You will need:
Macaroons....  about 2 dozen should do it.
Bourbon... 1/4 cup 
 8 ounces of softened cream cheese
14 ounces of sweetened condensed milk
12 ounces or so of whipped cream
toasted pecans chopped . or plain pecans if you wish.
Macaroons

Soak the crushed macaroons in some Bourbon. Don't make it watery or swimming in the stuff, just enough to thoroughly coat and let them soak in it.
Spray a Jello mold or a pretty bowl with cooking spray and then line with plastic wrap.
  Take your bourbon soaked cookies and press them into the pan creating a kind of shell.
With a mixer, combine the cream cheese  and condensed milk  into a smooth creamy mixture.
Now add the nuts and fold in the whipped cream.
Spoon this mixture into the macaroon shell.
Cover with tight wrap and freeze it until firm.

To serve this, just turn the bowl or mold over  and tap lightly. You can also use a warmed tea towel on the bottom for a few seconds to loosen the frozen dessert. You want it to come out in a ball.
Remove the plastic cling wrap and decorate with whipped cream.
  Drizzle   with some nice caramel sauce or chocolate sauce
You can find a nice caramel recipe   HERE.

Sunday, June 26, 2011

Coconut Cream Pie


I love coconut cream, chocolate cream and banana cream pies.
They are delicious and I can't get enough.
Here is how to make Coconut Cream Pie the old way:

You will need:
1 cup of flaked and toasted coconut.(spread your coconut around on a baking pan and simply bake it at 350°F for a few minutes until browned. You might need to mix it up once or twice and keep an eye on it too. It should take about 5 minutes or so.)
2 large eggs
3cups of half and half cream
1/4 teaspoon of salt
 1/2 cup of flour
1 teaspoon of vanilla extract
a  baked pie shell, your own or bought
1 cup of whipped cream
3/4 cup of white fine sugar.

How to assemble:
Combine the half and half, eggs, flour, sugar and salt in a pan and bring to a boil over low heat while stirring constantly.
Remove the pan from the heat and stir in 3/4 of  your coconut and the vanilla extract.
Pour the mixture into your pie shell.
Refrigerate the pie for several hours. usually around 3 is enough.
It should be firm.
Top it off with the rest of the toasted coconut and fresh whipped cream.
You can even put a cherry on top.
Now make a pot of coffee and one of tea and invite your friends over for dessert.

Tuesday, June 21, 2011

Ice Cream Sodas

These are wonderful for kids and you on hot summer days.
Grab the milk and ice cream ....

Here's How:

Pour 3oz of chocolate syrup in a large fountain style glass. 

(Gourmets and Purists always used to use the Kosher for Pesach Ubet which is sugar only and considered the finest chocolate syrup available. I have not used it in years however and have no idea as to its kosher status now.)

Fill the glass nearly half full with icy cold seltzer or club soda and stir it very well.

Add 1 or 2 scoops vanilla ice cream and watch the foaming begin.
Fill with more ice cream if you can manage it and top with Whipped cream.

Monday, June 20, 2011

Summer Lime Rice Salad

.

This is a complete meal. Its very delicious and easy to prepare.
You will need:

1 can black bean, rinsed and drained
2 cups brown rice, cooked and hot
1 tablespoon olive oil
1 cup corn kernels, fresh or frozen
 a pinch  of salt and pepper(cracked pepper is nicest)
1/2 cup red onion, diced
2 tablespoons olive oil
1 red or yellow bell pepper, seeded and diced
1 cup cherry tomatoes, halved
1 jalapeno pepper, seeded and minced
2 limes, juiced
1/4 cup cilantro, chopped
If you can think of other veggies to add, go ahead. 




Preparation:
Cook your rice, Keep warm.

Heat up the olive oil in a pan over a medium high heat and stir in  your corn . Brown them lightly. This takes about 8 minutes but watch them carefully. You don't want to burn the corn.
Add in the black beans, heat a bit and then remove from the heat.

In another bowl mix together your lime juice, 2 Tablespoons of oil , the salt and the pepper and then add in the rice.
Now toss in the corn and bean mixture and then the rest of the veggies in the list.
Toss it carefully and test the seasonings.
Garnish with lime slice and  Italian Parsley.
Tomato wedges are nice with it also.
Serve with crusty bread and tall glasses of frosty iced tea.
This is nice at room temperature.
Enjoy.

Friday, October 15, 2010

Dafina


Here is my recipe for what is called Dafina.

  1-1/4 cups  dried chick-peas (soaked over night or use canned if you like, drained )


3 tablespoons Olive oil (more if you need it)

2 mediums Onions, chopped (about 1 cup)  I like Vidalia but many like Spanish onions for this. You can add more if you love the taste.

4 whole cloves garlic (or to taste)

1 pound of  Beef  or veal bones (you dont need to use these but it does add huge flavor.)

3 pounds Beef brisket  ora nice chuck roast, cut into 4 pieces . You can use cheaper cuts because you are going to cook the dickens out of it . It will be fork tender.

12 medium Potatoes peeled (you can even use sweet potatoes or yams for extra flavor. I use both white and sweet potatoes)

5 Pitted dates cut up  or 3 tablespoons honey (up to 6 if you like things sweeter. I use sparingly)

1 tablespoon Paprika  (use good Paprika)

1 teaspoon ground cinnamon

¼ teaspoon ground tumeric (news item says tumeric is a huge cancer fighter)

 6  crumbled  saffron threads (this stuff is expensive. The recipe is nice with it, but you can do without.)

2 teaspoons sea salt, about ( be careful) and you can use whatever salt you like, not just sea salt of course

Ground black pepper to taste  . Freshly ground just adds more flavor

 6 jumbo or large  Eggs, in  their shell  or 8 small ones. As many as the crock pot will hold as far as I am concerned. I love these eggs like this!

Saute the onion and  the garlic  in a bit of the oil until onion is translucent.
Combine all the rest of the ingredients in a large crock pot. Add  the onion and sauteed garlic and  cover the whole mess with nice water.
Oh.. don't forget to put the eggs in., uncooked and in their shells. They will change color and take on the flavor of the stew. They are absolutely delicious.
Set on low and let it cook overnight.  It can cook for 12 or more hours and still be delicious.
Enjoy.
I have a computerized crock pot that cooks for 10 hours then sets itself on low for the rest of the time.
10 hours usually will cook it all nicely .
As I make it pre-sundown on Friday, it cooks all that time until Sat. afternoon. So, don't worry if it cooks a long time.

You can serve the eggs with the meal . I have one at least that day but I put others away in refrig. to have for lunch and breakfast during the coming week.

Monday, June 28, 2010

Cinnamon and Hot Sauce in your Coffee

Yahoo recently posted the idea of having coffee with Cinnamon and hot sauce to control cholesterol, stomach ailments and for diabetes. Seems Cinnamon and hot sauce as wonder products in that regard.
I know that if you feed black pepper to chickens in their mash they won't get salmonella nor will their eggs have it.
So I found a few recipes for coffee that might be interesting.
I am trying some Cinnamon and hot sauce in my coffee this morning and it's great and you don't taste the hot sauce.
Interestingly, hot sauce in chocolate candy is said to make it "gourmet".

Here is what Yahoo had to say:
Cinnamon goes back to ancient times and has been used to soothe indigestion, prevent stomach ulcers, prevent tooth decay and a whole host of other problems. Science finds that cinnamon has antiseptic qualities and also helps diabetics metabolize sugar.

Cayenne, also known as Capsaicin, has been shown to aid digestion, ease muscle pain with topical treatment, relieve cluster headaches, lower cholesterol, prevent heart disease, plus others. Cayenne pepper juice is found in most hot sauces and Capsaicin is found in many muscle rub creams.

Now I know you might be doubtful about adding hot sauce to your coffee, but you don't actually taste the difference. And it's been found that hot foods don't CAUSE ulcers, but may cause pain to an existing ulcer. Nonetheless, a few drops in coffee with your creamer should soothe any problems for those with ulcers.

Find their directions HERE

Cayenne Coffee:
(Makes 2-3 Cups)
1/2 Cup Coffee Beans ground to your liking.(or just use coffee as you usually do)
1/2 teaspoon Nutmeg
1/2 teaspoon Cinnamon
1/2 teaspoon Cayenne
unsweetened chocolate powder - to taste
Mix all these together before you add water to make the coffee.

Cinnamon Coffee:
Coffee of your choice for the pot

a teaspoon of Cinnamon and 4-6 drops of red hot sauce.
Add the Cinnamon to the coffee before brewing. Drop in the hot sauce to the pot.
Enjoy.
You can also use a Cinnamon stick to stir your coffee.

Tuesday, February 16, 2010

Homemade Pepperoni



Here is a great recipe for homemade pepperoni made from ground beef.

It will make about 2 pounds.

you will need:

2 lbs of lean ground beef. Use only lean. You don't want a lot of fat in this.

2 tsp of black pepper

1/2 tsp of sugar

2tsp of liquid smoke flavoring

2 tsp of mustard seed

a tsp of paprika

1/2 tsp of garlic powder.

2 big tsp of Curing Salt.

You can order Prague Curing salt online. Curing salt it NOT the same as regular salt. Mortons also makes one.


Combine all the ingredients , cover and refrigerate for 2 days.

Remove from refrigerator and shape the meat into rolls. You will have enough here to shape 2 long rolls.

Use a baking pan that has a rack in it so that the rolls can drain any fat.

Place the rolls on the rack and bake in a 200°F oven for 8 hours.

Yes, 8 hours. You are curing the meat that way. You can turn them over every few hours.


They won't be dark when done but more pink in color and thats what they should look like.

Wipe off any excess oils and cool the rolls.

You can slice them into thin slices after they are cool or just refrigerate the rolls and cut slices as you wish.

They freeze up nicely and in the fridge will hang out for up to 2 weeks.

Enjoy!

Monday, January 25, 2010

Cajun Style Fish

Cajun doesn't have to mean blackened or super spicey hot.
Here is a recipe that is neither and yet very Cajun.
You can use whatever fish you prefer but Tilapia and flounder are especially nice in this dish.

You will need:

2 pounds of flounder fillets
16 ounces of tomato sauce
1 green bell pepper sliced thinly
1 yellow or red bell pepper sliced thinly
1 medium sweet onion sliced thinly
2 minced cloves of garlic
black pepper, cayenne pepper , salt to taste.
Olive oil for frying

Put a bit of oil in a frying pan and saute the bell peppers for a few minutes. Just get them a bit limp.
You saute the peppers first because they cook more slowly than the onion and the garlic.
Once your peppers are moving ahead but not yet really limp, add the onion and garlic and continue sauting until all are cooked well. They will be limp in appearance by then.
Sprinkle with black pepper, salt and cayenne to taste.

Now saute your fish about 2 or 3 minutes per side, also in some olive oil. You don't need too much oil but enough to keep the fish from sticking to the pan bottom. Don't turn the heat too high either.

Once you have cooked the fish for a few minutes on each side, cover the fish with the vegetables you have sauted and cover the pan and simmer it all for about 10 to 15 minutes to allow the flavors to mix.

Serve on a bed of rice... or alone. Or, serve in taco shells.

If you do not like hot foods be careful when adding the cayenne pepper.
Some people love this recipe with Louisiana hot sauce but those are the die hard heat fans.

Enjoy .

Friday, January 15, 2010

EGG CREAM RECIPE.. YUM

Once more with Feeling!
This was very popular when first published so here it is again because people asked.
It is a staple at the Rock and Roll Cafe.
Once you try it , it will be a favorite of your own too.

The Egg Cream first appeared in NYC and Brooklyn in the 1800's and has been one of the most refreshing drinks you can imagine!! And tasty? You Bet!! No eggs and no cream in them though.


Here.. make one for yourself and you will see how wonderful they are:
About 1/2 cup cold whole milk
1 cup bottled seltzer
2 tablespoons chocolate syrup


Pour about half an inch of cold milk into a tall chilled soda glass. Add seltzer or club soda to within 1 inch of the top of the glass; stir briskly with a long spoon to make it frothy..really frothy.

Pour in some chocolate syrup, approx 2 heaping Tablespoons. Let it drizzle down the inside of the glass then give some more brisk stirring action.
Serve cold with a straw.
Ok.. ok.. if you really have to break tradition, you could add a couple spoonfulls of vanilla icecream and I wont't tell .

Friday, September 18, 2009

Substituting in Kosher Cooking

You don't have to let a recipe stymie you just because it contains meat and milk. There are ways around this.
When you find a recipe you think you would love just find substitutes for some of the ingredients.
One way is to find suitable pareve soy products that replace milk, creams and cheeses.
They come in all varieties now and they are quite good and very healthy.

Soy based yogurts are tasty and can be used to act like cream in a recipe. The idea of the cream is to make the recipe richer. Pareve plain Yogurt can accomplish the same thing.


Mayonnaise can be a good butter and oil substitute.


Soy cheeses are delicious and some are really indistinguishable from real cheese.

Beer in recipes is often substituted with non alcoholic beer or chicken broth. So, chicken broth might be substituted with beer.. if you are adventurous that is!

You have to experiment with these things to find out what works and what doesn't but over all I have had good results in using them.

If you don't like the idea of soy based products and want the real thing you can substitute for meat and its products in a recipe too.
If it calls for chicken broth, why not try a vegetable broth instead?


Also 1 Tablespoon of soy sauce in a cup of water will substitute for chicken broth.

Yogurt is a great substitute for buttermilk. You can use it in pancakes.

To substitute for cream use a pareve whipped topping.

Tofu can substitute for meat in so many things as well. Once cooked with spices and sauces it takes on it's own tastes and most can't tell it's not meat of some sort.

Recipes are rarely written in stone. You can and should add your own ideas and innovations to them.
Sometimes you will have a hit and sometimes a miss but you will be learning and having fun along the way.

Pumpkin Bread

This is a nice recipe for pumpkin bread.

2 tsp. cinnamon
one 16 ounce can of canned pumpkin
2 tsp. nutmeg
3 cups sugar
1/2 teaspoon allspice
4 eggs, beaten
1 cup vegetable oil
3 1/2 cups all-purpose flour
1 and 1/2 tsp. salt
2 cups of water
1 cup chopped pecans (optional)
2 lightly floured and greased loaf pans( 9"X5")
2 tsp. baking soda

In a large bowl , stir together flour, spices , salt and baking soda.
Now add your eggs , oil, water and the pumpkin and mix in nicely until you have a batter.
You can add your nuts now if you wish. They are optional in the recipe, of course.

Pour the mixture into the loaf pans and bake for about one hour at 350° F
Test with a toothpick or tester . If it comes out clean the bread is finished.

Cool a bit and serve or wait one day as it tastes better the next day.
You can refrigerate it once you wrap it in clear cling wrap.

Enjoy.

Thursday, September 17, 2009

Adjustment to Pumpkin Soup recipe.

A reader called to my attention that I failed to add the adjustments to the recipe as I have in all my other posts.
A substitution of pareve soy based yogurt and soy milk is what I use in place of the cream in the recipe. I have used both together, and just the yogurt and found it worked nicely with the recipe.
You can also use pareve whipped topping or pareve thick creamer as a substitute for cream. It works very nicely.

Most cheeses and milks and creams are now available in soy pareve form.
I have even found cheddar in a pareve form. Enjoy.
If you don't like soy foods, then you might not like the recipe.


Thanks for the help anonymous!!

Pumpkin Soup

Autumn is the time to cook up recipes that use harvest vegetables and are homey and soothing to the taste.
Pumpkin soup is one such recipe that can become an autumn favorite.
Here's are a few variations of it:

For a thick cream soup:
1/2 cup of half and half
2 cups of mashed cooked pumpkin. You can use canned pumpkin just be sure it has no spices or sugar in it.
1 tsp of sea salt
1Tablespoon of sugar
1/4 tsp nutmeg
1/4 tsp black pepper
3 cups of good chicken broth... use a flavorful kind or make your own. Be sure its nice a chickeny .
3Tbs of butter
1/2 cup of yellow onion, chopped

Saute the onions in some of the butter , as they become transparent, add your pumpkin and heat through a bit.
Now add all your spices and pour in the broth while stirring.
Don't let this boil up. Keep it simmering to heat it and meld the flavors.
When just about to serve, add the half and half cream and stir through.


Spanish Pumpkin Soup :

Spices:
1 tsp ground cumin
½ tsp chili powder
½ tsp ground coriander
1/8 tsp ground nutmeg
salt and pepper to taste
1 can (15oz) pumpkin(spice free!)
1 cup whipping or heavy cream
3 Tbls of dark brown sugar
3 cups of chicken broth or stock

Mix the broth and cream in a pan and heat to very hot...almost boiling.
Stir in the pumpkin and the sugar and spices and simmer low til flavors mix from the heat.
Soup should thicken from the pumpkin . Simmer about 10 minutes or so.
Season off heat with salt and pepper.
Garnish with grated cheese. Cheddar is nice.


Enjoy!

Tuesday, January 06, 2009

Steak Wraps

Easy, fast and delicious. It's perfect for left over beef in any form as long as it's tender. Steak is fine, but so is pot roast.

You will need whole wheat flour tortillas, the large kind. Whole wheat is healthier.
You will also need some sliced left over steak or roast, etc.
Some tiny sweet salad tomatoes,sliced
Baby spinach or lettuce,
Thin cucumber slices
thinly sliced sweet red or yellow onion (vidalia is nice)
Sweet red peppers from a jar.
A salad dressing or sauce of your choice( a recipe for one follows)

Just layer the tortillas with the greens, tomato, cukes, peppers and onions.. roll up and heat for a few minutes if you wish, though its not necessary.

For a variation, you can use left over chicken or beef and left over potatoes which you fry til a bit crispy. Add the rest of the ingredients and heat the entire thing til its warm.
This makes a full and healthy meal.
Serve with sauce of your choice, even ketchup mixed with mayonnaise can be nice. For chicken try a honey mustard sauce if you like.
Any nice salad dressing will fit the bill also.
If you add salsa you can spice it up Mexican style too!

Saucy Marinade for steak or beef:
this marinade is from better homes and gardens recipes:

1 (1-1/2 to 2 pounds) flank steak
1/4 cup chopped fresh rosemary or 1 tablespoon dried, crumbled
1 tablespoon chopped fresh marjoram or 1 teaspoon dried, crumbled
1 tablespoon chopped fresh oregano or 1 teaspoon dried, crumbled
1-1/2 teaspoons minced garlic
1-1/2 teaspoons paprika
1 teaspoon coarse salt
1 teaspoon crushed red pepper
1 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil, plus additional for grill pan
Directions
1. Trim fat from steak and place steak in a shallow dish. Stir together rosemary, marjoram, oregano, garlic, paprika, salt, and peppers in a small bowl. Stir in the oil until combined.
2. Spoon herb mixture evenly over both sides of steak, rubbing in. Cover and marinate in the refrigerator 1 hour or up to 24 hours.
3. Preheat grill pan over moderately high heat. Lightly coat pan with oil and place steak in pan. Grill, turning once, until a meat thermometer inserted into center of steak registers 125 degree F for medium rare, 10 to 12 minutes.
4. Transfer to a cutting board. Cover and let stand 10 minutes before cutting, across the grain, into very thin slices. Makes 8 servings.

Monday, January 05, 2009

Herring in Cream Sauce


This is a lovely dish any time, any place.


You will need:
8 pickled herring fillets

1/4 cup of Mayonnaise

2 Tablespoons of whipping cream

1/4 tsp of sugar

1/8 tsp of lemon pepper

1/8 tsp of worchestershire sauce

1/2 cup of finely chopped red onion

1/2 cup of fine chopped sliced leek

fresh dillweed

coarse black pepper

Drain the herring and reserve a tablespoon of its marinade.

Combine your mayo with the cream, sugar, half the dill, lemon pepper , Worchestershire sauce and reserved marinade and mix together.


On a nice plate, arrange the onion and the leek and some dill in a pleasing arrangement.

Top with the herring filets and then drizzle on the cream sauce.

Grind fresh coarse black pepper on top and garnish with more dillweed on the very top.

Shaved carrot also makes a nice presentation.

To make it extra special, top with a large dollop of red Caviar.


Make sure it is not *real* caviar as that is from Sturgeon which is not a kosher fish.

But there are kosher caviar types out there that are very nice and made from Salmon roe. Look for that kind.


Bubble and Squeak

Bubble and Squeak is a British dish that is a delicious comfort food. If you have never tried it, you are in for a treat especially if you are a cabbage and potato lover as I am.
This recipe is easy and I give you here just a basic one, but you can add to it any vegetables from last night's dinner that you like. Its a perfect way to use up leftover veggies including potatoes.
The dish is perfect on a cold winter day with a serving of poached eggs for protein too. They just really go together well.


1 lb potatoes of unpeeled
salt and pepper to taste
2 1/2 oz butter
8oz cabbage, shredded
3 tbsp water
3-4 tbsp vegetable oil
1 onion, chopped well

How to:
Cook your potatoes in boiling salted water for about 20 minutes or so, til tender but not mushy. you stil have to fry them.. You can use potatoes from yesterdays meal and this is the best way to use them.
Peel them if you just made them.




Mash them with half of your butter.
Put the cabbage and remaining butter in a sauce pan with the water and cook on low medium for around 10 minutes or til nice and tender.
Now mix the cabbage in with the potatoes and season them with as much salt and pepper as you like. .

Heat half of the oil in a frying pan and cook the onion til clear and soft.
Now add the potato mixture and press down flat so it will brown nicely.
When one side is all browned, turn it over, adding more oil if necessary and brown the other side.
Remove to a plate to serve. You can cut it in wedges or just scoop and serve as a side dish.
This is hearty enough for a main meal though if you make enough of it and serve with thick slices of toasty bread and butter.

Sunday, November 09, 2008

Comfort Food Potatoes


These are made with French's French Fried Onions, (kosher OU) , cream cheese and cheddar cheese and potatoes.

This is just out of this world and an ultimate comfort food. Worth a try at least once in your life time... calories or not!


Boil and mash 6 or 7 large potatoes.

chop a small sweet yellow onion (Vidalia if you have it) very fine.

You will need 4 ounces of cream cheese

4 ounces of sour cream,

and 8 ounces of shredded cheddar cheese.

1 can of French's French fried Onions. (about 3 ounces of them)


Mix the onion with the cream cheese , sour cream and cheddar in the hot potatoes.

Now if it is way too thick , which happens sometimes, use a very small amount of milk to thin them just a bit. Be careful now and don't make them runny. Just a small bit of milk to thin if they are just too thick to stir with a spoon .

Put the mix into a rectangle baking dish and you wil bake for 30 minutes at 400 degrees F.

When the edges are bubbling you know its done.

When its just about finished, maybe 5 minutes from being done, top it with the fried onions and pop back into the oven to complete the cooking


Now serve and eat! That's the best part of it all. Hope you enjoy them.

Friday, September 26, 2008

Morrocan Chicken




This is a great recipe and is served over couscous.
It is hearty and filling and tasty. Give it a try one chilly Autumn evening.
It makes a wonderful dinner party dish too.



Ingredients


1/2 cup chopped fresh cilantro
1 tablespoon ground cumin
2 teaspoons paprika
1 teaspoon ground ginger
1 teaspoon ground turmeric
1 teaspoon ground red pepper
1/4 teaspoon salt
4 garlic cloves, minced
8 chicken thighs (about 2 pounds), skinned
Cooking spray
1/2 cup all-purpose flour
1/4 cup fresh lemon juice
1 (14 1/2-ounce) can fat-free, less-sodium chicken broth
24 pimiento-stuffed olives, coarsely chopped
8 lemon wedges

Directions
Preheat oven to 325°.

Combine first 8 ingredients in a large bowl, stirring well. Add chicken; toss to coat. Arrange chicken in a single layer in a 13 x 9-inch baking dish coated with cooking spray. Lightly spoon flour into a dry measuring cup; level with a knife.

Combine flour, juice, and broth, stirring with a whisk until smooth. Sprinkle flour mixture over chicken, tossing to coat. Top chicken with olives and lemon. Bake at 325° for 1 hour

Thursday, September 18, 2008

Mashed Potatoes for a Change


"Hi Annie,
You say to serve mashed potatoes but don't they contain milk? How can I serve them with a meat dish?"

Mashed potatoes do not have to contain milk. If, however you like that texture that creamy milk gives, soy milk will do just as well.
There are other ways to make mashed potatoes though.
One of the most flavorful ways is to use Kraft or Gefen Mayonnaise .
Boil your potatoes, red, golden yukon or any kind of baker until soft but still a bit firm. You don't want them mushy. Drain them very well.
Rice or mash them as you prefer.
You can leave skins on or off as you prefer. If you have opted to leave them on, be sure you went over them carefully with a soapy(Rokeach soap does a nice job as does Dr. Bronner's Peppermint soap) vegetable brush first and rinsed them well.
Now add some Kraft or Gefen Mayonnaise (we love the taste of Gefen) it is pareve.(neither meat nor dairy) so you are safe with it. Begin with a tablespoon and whip it into the potatoes. Add some pepper if you like. White pepper gives potatoes a particularly nice taste.
If they are not as smooth as you like, add more mayo or add a wee bit of soy milk to make them creamier.
This makes hearty and filling mashed potatoes but be warned .. they are high in calories this way. Well, aren't most comfort foods?

Another way to prepare mashed potatoes to serve with meat is to use non dairy sour cream and non dairy margarine. Add those slowly to the riced or mashed potatoes to give them a smooth and creamy texture.

As always, if you whip your potatoes with an electric mixer they will be fluffy and light.
Adding too much liquid will make them runny so go slow on adding any additions and make sure the potatoes were thoroughly drained before mashing them.




For variety, try adding garlic mashed into your potatoes.
Take one pound of washed , cooked and drained potatoes and mash them
Add in a few cloves of mashed roasted garlic. You can roast a whole head in aluminum foil in the oven or in a skillet!
Take the whole bulb..cut off the top so the inside shows a wee bit.
Drizzle with olive oil.
Cover with aluminum foil and bake at 350F til the garlic is soft and sweet.
Takes from 30 mins to an hour depending on your oven. Check often for the garlic insides to be pretty soft.
Add a few cloves of this to your potatoes along with other ingredients you decide to use. Roasting garlic makes it sweet but still retains the garlicy flavor.


Adding Horseradish or Crayonnaise to mashed potatoes is also a delicious change of pace. Try it ..add slowly !

Wednesday, September 17, 2008

Crock Pot Chicken


This is a quick and easy crock pot dish you will enjoy.

Crumple up some aluminum foil in the bottom of your crock pot.
Place a whole cleaned chicken on top and season it with garlic, paprika and whatever chicken spices you like. There are many of them out there that enhance the flavor of chicken so choose your favorite. You can even use dry salad dressing mixes if you like. Italian works very nicely. Season inside birdy too if you wish.


Set your crockpot on a high setting and allow to cook for one hour.
Then, reset the crockpot to cook on low for 7 more hours.
No liquid is used. The foil will keep the chicken from sticking and the paprika will lend a golden color.

Serve with Mashed Potatoes and green beans or salad for a lovely meal.

Wednesday, September 10, 2008

Chocolate-Toffee Trifle




This dessert if quick to make but looks and tastes like a million dollars and if you love chocolate you will certainly like this.
If you have a lovely trifle bowl you can put it to good use in making this lucious dessert.


You will need to bake a box of brownies from a mix. That is the 'hardest' part of this recipe.
You can bake two boxes if you wish to make tons of trifle!
You will need chocolate pudding mix .
Prepare according to box instructions. If you are pressed for time, buy chocolate pudding in the plastic tub and use that.
Next you will need some Heath Bars (OU-D) about 10 of them that you will crush up.
And some whipped topping in a container

Raspberries, fresh or frozen for topping. Raspberry syrup if you can find it. Kedem makes a nice one.

Once you have prepared the brownie mix, Fold about 3/4 of the whipped topping into the chocolate pudding.
Now place some crumbled brownies into the bottom of your trifle bowl.
Top with some of the pudding/whipped topping mix.
Now layer with some of the crushed Heath Bar.
Now top the Heath with a bit of plain whipped topping.
Continue this layering til you have filled the bowl and finished off your brownies.
You want to end the layering with a layer of whipped topping.
On the very top you place the raspberries to garnish. Some mint leaves look lovely also. As does a little handful of crushed Heath bar.

If you can find the raspberry syrup, you can alter the recipe a bit by drizzling a tiny bit of the raspberry syrup on each layer of brownie as well as the pudding mix.
It 's bright deep jewel red color looks beautiful in the dish and it gives added interest in taste to the final dish.
Do not add syrup on top though, since it melts the topping and will make the dish look kind of sad.
Layer carefully to prevent a whopping mess!
It will taste good no matter how it looks though.

Alternate toppings include: chocolate curls, crushed chocolate bars.

To make it even more special here is a trick you might try:
If you enjoy Kahlua or any coffee flavored liquors, brush some of the liquor lightly over the brownies before crumbling them into the trifle dish.
This will add a bit of a kick to the dish.
Don't get too wild with the liquor or you will have mush instead of brownies.