Recipes

Recipes
"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Tuesday, April 7, 2015

Cod and Kale Veggie Soup


Makes 4 servings

4 slices bacon (about ¼ pound), chopped (if you do not have the bacon you can use 1-2 tablespoons bacon grease)
1 medium onion, chopped
1 teaspoon Old Bay Seasoning
3 New potatoes diced (about 2 cups diced)
1 Carrot pealed and thinly sliced
1 cup Button Mushrooms chopped
1/2 cup frozen corn
4 cloves of garlic minced
4 tablespoons flour
1 or 2 8-ounce bottles clam juice
½ cup water
4-6 drops of hot sauce
1 tablespoon dried parsley
¾ cup whipping cream
Coarse kosher salt and freshly ground pepper
½ pound Pacific cod, cut into 1-inch pieces
Finely chopped Kale (about 2 cups)
Cook the bacon in a heavy large pot over medium heat until brown and crisp, stirring occasionally, about 5 minutes. Using a slotted spoon, transfer the bacon to a paper towel and drain. Add the onion and mushroom. Saute until the onion is tender, about 5 minutes, add diced new potatoes and saute for a couple minutes. When potatoes, carrots and frozen corn start to soften stir in the Old Bay Seasoning and minced garlic. When you an smell the garlic add 4 tablespoons of flour, coating vegetables. Add the clam juice, ½ cup water. Bring the mixture to a boil. Reduce the heat to medium, cover and simmer until the potatoes are just tender about 8 minutes.
Add the cream and drained bacon to the chowder. Add hot sauce and dried parsley. Sprinkle the cod with salt and pepper. Add the cod and kale to the soup. Simmer until the fish is opaque in the center (to check, cut into a piece of fish with a small knife or break apart with a spoon), stirring occasionally, about 5 minutes. Taste and adjust the seasonings. Ladle the chowder into warmed bowls and serve.







Saturday, March 21, 2015

First full day of spring

It has been a perfect day here today... 70 degrees and no wind... thought I would share our day.  We have been to lucky to live here!!!

My herb garden will be moved shortly.  Too much shade... This is not a bad thing... Just a change.


This is the first BBQ for 2015.. Smokin' some pork steaks... and the house is filled music...70 degrees and no wind.


AND my baby goats will start arriving soon!!!


Wednesday, March 18, 2015

St. Patrick's Day Leftovers


There is just two of us in this house... so a whole cabbage will last us a while.  Trying to use up some of the uncooked cabbage and have a tasty lunch treat.  Above I steamed about two cups of shredded cabbage and two tablespoons of finely chopped onions in the microwave, you can also do this on your stove top.  I heated it through until it has just beginning to softened, drain excess liquid.  Next add three pieces of thinly sliced pepper jack cheese (about 1/8 cup up to 1/4 cup) stir until melted.

I have a loaf of homemade sweet potato bread cut into thick slices and toasted.  Top with steamed cabbage and enjoy!

Ruben Sandwich
Okay, who doesn't know how to make a Ruben Sandwich?  Some assembly required.
Rye Bread - buttered on one side
Thousand Island Dressing - spread on the inside of bread
Corn Beef - thinly sliced and stacked on top of Thousand Island Dressing to your desired thickness
Sweet Bavarian Style Kraut (14 oz) very well drained.  This will make 3 sandwich with a thick layer.
2 to 3 sliced of thinly sliced swiss cheese top the Kraut
Top with second piece of bread and grill until heated through, cheese is melted and bread is toasted.


Tuesday, March 17, 2015

Potato, White Cheddar and Chive Scone

I have not made these yet, off to the store for the ingredients.  




Potato, White Cheddar and Chive Scone
H&F Bread Company
Recipe by Eddie Wright

1 small potato, peeled and diced
2 ⅛ cups bread flour
2 ⅛ cups cake flour
1 ½ tsp. sugar
1 ½ tsp. salt
2 ½ tbsp. baking powder
¼ tsp. white pepper
6 chives, finely chopped
6 oz. white cheddar cheese, diced
1 ½ sticks, plus 1 tbsp. unsalted butter, chilled and cubed
2 large eggs
1 ⅔ cups heavy cream

Preparation:

Preheat the oven to 375°F. Roast potatoes for 15 minutes, turning occasionally. Remove from oven and measure out 1 cup of the diced potatoes. Turn the oven temperature down to 350°F. Add the bread flour, cake flour, sugar, salt, baking powder, and white pepper to the bowl of a stand mixer. Using a paddle attachment, mix the ingredients on low speed until combined. Add the diced potatoes, chopped chives, and diced cheddar cheese to the flour mixture and mix on low speed until just combined. Add the cold butter and mix on medium speed until the butter is the consistency of small peas. In a separate bowl, add one egg and the heavy cream, and whisk to combine. Add ¾ of the egg and cream mixture to the flour mixture and mix on low speed until just combined. Add the remaining liquid and mix on low speed until just incorporated. Turn off the mixer. Shape the dough into a circle and cut into 14 equal wedges. Line a sheet pan with parchment paper and space the scone wedges evenly on the pan. In a small bowl, whisk the remaining egg. Brush the scones with egg wash. Bake at 350°F for 12 minutes.

>Click here for Chef Cathal Armstrong's Irish stew recipe

Saturday, March 14, 2015

Berry Smash Muffins



Food Link to recipe




TOTAL TIME
23 mins

PREP 5 mins

COOK 18 mins

These are very easy, fun for kids, and taste great! From The Rainbow Bakery children's cookbook by Gold Medal.
INGREDIENTS
YIELDS  12 muffins
1 2⁄3 cups fresh strawberries (reserve juices)
2⁄3 cup sugar
1⁄3 cup vegetable oil
eggs
1 1⁄2 cups Gold Medal all-purpose flour
1⁄2 teaspoon baking soda
1⁄2 teaspoon salt
1⁄2 teaspoon cinnamon
DIRECTIONS

Heat oven to 425 F.
Put a paper baking cup in each of 12 regular-size muffin cups, or grease just the bottoms of 12 muffin cups.
Slightly smash strawberries in large bowl, using fork.
Stir in sugar, oil and eggs until mixed.
Stir in other ingredients just until moistened.
Spoon batter into muffin cups.
Bake 15 to 18 minutes or until light golden brown or toothpick poked in center comes out clean.
Cool 5 minutes.
Loosen sides of muffins from pan if needed, and take them out of the pan.
Makes 12 muffins.
Tip: If you do not have fresh strawberries, you can use frozen strawberries that you have thawed and drained.

After reading the reviews I decided to make a strawberry cream cheese glaze.

1 1/2 to 2 cups powdered sugar
1/2 teaspoon vanilla
1 large tablespoon of whipped cream cheese
3 to 4 tablespoons of reserved strawberry juice

Mix together until smooth and slightly runny,



Thursday, February 26, 2015

Meatloaf

I never seem to get a good picture of the finished product.. oh well, it tasted wonderful.  Sometimes you just need a good old fashioned Comfort Meal!


Here's what you need.
1 pound ground beef 90-10%
1/2 pound pork sausage  (I used RB Rice Medium Spice)
1 sleeve soda crackers-ground into crumbs
1/3 cup your favorite BBQ sauce (I used Mauls)
1 tablespoon Worcestershire sauce
1 large egg
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon mustard powder
1/2 cup diced onion (generous)
2 large cloves of garlic minced
2 tablespoons butter
Salt and Pepper to taste

Pre Heat Oven 350 degrees

First melt butter in small frying pan and add diced onions and cook with medium to low heat until onions begin to brown.  Turn off heat and add diced garlic and stir.  Set aside to cool.

In medium bowl add hamburger and sausage, blend; add remaining ingredients, including onion garlic mixture and mix well.

Form meat into a loaf and place in a lined baking pan. (not shown)

Place in oven for 1 hr to 1 hr and 15 minutes.  For the last 15 minutes:  Remove from oven and top with your favorite meatloaf topping, ie tomato paste, tomato sauce, pizza sauce, salsa, BBQ sauce, your favorite cheese... the list is endless..

**you can also add 1/2 cup of your favorite cheeses to the meat mixture.  Another suggestion is use Salsa, Chopped Jalapeno Peppers and Taco seasoning, topped with Pepper Jack Cheese.  Leaving out the BBQ sauce and Worcestershire Sauce in the meat mixture..







Tuesday, February 17, 2015

Blueberry Banana Bread


Wow, the smell that will fill your kitchen when this is baking is amazing!!!  Even better on a snowy cold day...

I made a mistake with this recipe, I thought the dough could handle a few extra blueberries, wrong!  Only use one (1) cup as directed.  I also used half white sugar and half brown sugar... makes it so VERY rich.

Ingredients
Butter, for greasing the loaf pan
1 1/2 cups all-purpose flour, plus extra for dusting the loaf pan
1 teaspoon baking soda
1 teaspoon fine salt
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup sugar
1/2 cup vegetable oil
2 large eggs, beaten
2 teaspoons vanilla extract
2 ripe bananas, peeled and coarsely mashed to yield about 3/4 cup of mashed banana
1 cup (about 4 ounces) fresh blueberries
Directions
Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter and flour a 9- by 5- by 3-inch loaf pan. Set aside.

In a medium bowl, whisk together the flour, baking soda, salt, baking powder, cinnamon and nutmeg. In a large bowl, beat the sugar, oil, eggs and vanilla until blended. Stir in the bananas and blueberries. Add the dry ingredients and stir just until blended.

Pour the batter into the prepared loaf pan. Bake until a cake tester inserted in the center of the loaf comes out clean, about 1 hour. Cool for 15 minutes. Remove the loaf from the pan and cool completely on a wire rack, about 2 hours.

Recipe courtesy Giada De Laurentiis

Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/blueberry-banana-bread-recipe.html?oc=linkback