These days, it can difficult to find meals that are cheap, healthy and taste good, especially if one has an underlying health issue, such as diabetes. But it doesn't have to be impossible. There are recipes that can fit the bill on all three.
Today, I'm posting several recipes that I've found online that are well worth making. With the exception of the No Peek Chicken, they've come from an emailing list that I signed up for years ago. When we discovered that my husband was diabetic, he was worried that he wouldn't be able to eat "real food." Thank goodness the visiting nurse who came by the first couple of weeks helped him through that.
The emailing list is ; I've tried listing the exact link to each recipe where possible. Of course, you don't have to be diabetic to enjoy these recipes, but if you are cooking for a diabetic, these might help you explore a few choices.
And now, without further introductions, we have:
BROCCOLI CHOWDER
1 tablespoon extra-virgin olive oil
1 large onion, chopped (1-1/2 cups)
1 large carrot, diced (1/2 cup)
2 stalks celery, diced (1/2 cup)
1 large potato, peeled and diced (1-1/2 cups)
2 cloves garlic, minced
1 tablespoon all-purpose flour
1/2 teaspoon dry mustard
1/8 teaspoon cayenne pepper
3-1/2 cups vegetable broth or reduced-sodium chicken broth (two 14-ounce cans)
8 ounces broccoli crowns, cut into 1-inch pieces, stems and florets separated (3 cups)
1 cup grated reduced-fat Cheddar cheese
1/2 cup reduced-fat sour cream
1/8 teaspoon salt, or to taste
Heat oil in a Dutch oven or large saucepan over medium-high heat. Add onion, carrot and celery; cook, stirring often, until the onion and celery soften, 5 to 6 minutes. Add potato and garlic; cook, stirring, for 2 minutes. Stir in flour, dry mustard and cayenne; cook, stirring often, for 2 minutes. Add broth and broccoli stems; bring to a boil. Cover and reduce heat to medium. Simmer, stirring occasionally, for 10 minutes. Stir in florets; simmer, covered, until the broccoli is tender, about 10 minutes more.
Transfer 2 cups of the chowder to a bowl and mash; return to the pan. Stir in Cheddar and sour cream; cook over medium heat, stirring, until the cheese is melted and the chowder is heated through. Season with salt.
Nutritional Information Per Serving (1 cup each): Calories: 180, Fat: 8 g, Cholesterol: 15 mg, Carbohydrate: 23 g, Protein: 6 g, Fiber: 4 g, Sodium: 354 mg Diabetic Exchanges: 1 Starch, 1 Vegetable, 1 High-Fat Meat
Green Beans with Poppy Seed Dressing
Yield: 4 servings (3/4 cup each)
View Online: http://diabeticgourmet.com/recipes/html/922.shtml
1 teaspoon poppy seeds
2 tablespoons extra-virgin olive oil
1 teaspoon white-wine or rice-wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon honey
1 tablespoon minced shallot
1/8 teaspoon salt, or to taste
Freshly ground pepper to taste
1 pound green beans, stem ends trimmed
To prepare dressing: Heat a small dry skillet over medium-low heat.
Add poppy seeds and toast, stirring, until fragrant, about 1 minute. Transfer to a small bowl (or jar) and let cool. Add oil, vinegar, mustard, honey, shallot, salt and pepper; whisk (or shake) until blended.
To prepare beans: Cook beans in a large pot of boiling water until just tender, 5 to 8 minutes. Drain. Warm the dressing in a large skillet over medium heat. Add beans and toss to coat.
Nutritional Information (Per Serving) Calories: 113; Protein: 3 g; Sodium: 104 mg; Cholesterol: 0 mg; Fat: 8 g; Dietary Fiber: 4 g; Carbohydrates: 11 g Exchanges: 1-1/2 Vegetable, 1-1/2 Fat
NO PEEK CHICKEN
This is one of those "Not sure where it came from" recipes.
4 skinless, boneless, chicken breasts
2 cans cream of chicken soup
1/2 package dry onion soup mix
1 cup milk or water
3/4 cup rice
Preheat oven to 350 degrees. Place chicken in a baking dish. In a bowl, mix remaining ingredients together. Pour mixture over chicken breasts. Cover dish with aluminum foil and bake for 2 hours, remembering not to peek!
STRAWBERRY SPINACH SALAD
This is another recipe from
Yield: 10 servings
Source: "Mr. Food Every Day's a Holiday Diabetic Cookbook"
1 package (10 ounces) fresh baby spinach, washed, dried and trimmed
1 pint fresh strawberries, cleaned and sliced lengthwise to 1/4-inchthickness
1/2 of a small onion, finely chopped
2 tablespoons sugar
3 tablespoons water
2 tablespoons white vinegar
1/2 teaspoon dry mustard
1/4 cup canola or vegetable oil
Place the spinach in a large salad bowl; add the strawberries.
In a small bowl, combine the onion, sugar, water, vinegar, mustard, and oil. Whisk until well combined. Drizzle the dressing over the salad and toss to coat. Serve immediately.
Nutritional Information Per Serving (1 cup): Calories: 79, Fat: 6 g, Cholesterol: 0 mg, Sodium: 23 mg, Carbohydrate: 6 g, Dietary Fiber: 2 g, Sugars: 4 g, Protein: 1 g Diabetic Exchanges: 1/2 Carbohydrate, 1 Fat
PENNE WITH GREENS AND CANNELLINI BEANS
Low in fat and loaded with fiber, the smooth texture and slightly nutty flavor of cannellini beans (or white kidney beans) makes a great addition to healthy pasta recipes.
Yield: 6 main dish servings
Source: Dreamfields Healthy Carb Pasta
Info: http://diabeticgourmet.com/recipes/Trusted_Brands/Dreamfields
Print & Photo: http://diabeticgourmet.com/recipes/html/713.shtml
1 box uncooked Dreamfields Penne Rigate
2 tablespoons olive oil
1/2 cup diced red bell pepper
1 tablespoon minced garlic
1/4 to 1/2 teaspoon crushed red pepper flakes
1 cup reduced-sodium, fat free chicken broth
1 pound fresh collard or mustard greens, washed, trimmed and cut into large bite-sized pieces
1 can (15 ounces) cannellini beans, rinsed and drained (or other white beans)
Kosher salt and freshly ground black pepper to taste
Grated Parmesan cheese (optional)
Cook pasta according to package directions. Drain and return to pan.
Meanwhile, in large skillet, heat olive oil over medium-high heat. Add bell pepper, garlic and red pepper flakes; cook 1 to 2 minutes, stirring constantly. Add broth; bring to boil.
Add greens; return to boil. Cook 1 to 2 minutes, uncovered, until greens are just crisp-tender, stirring occasionally. Add greens with liquid to pasta; toss to coat. Add beans; toss gently. Adjust seasoning with salt and pepper. Top with grated Parmesan cheese, if desired.
Serving Note: Any dark, leafy greens such as kale, spinach or chard can be substituted for the collard greens. 1-1/2 cups cooked cannellini beans can be substituted for the canned beans.
Nutritional Information (Per Serving):Calories: 336; Protein: 16g; Sodium: 128 mg; Cholesterol: 0 mg; Fat: 6 g; Saturated Fat: 1g; Dietary Fiber: 11 g; Digestible Carbohydrates: 22g
Note: The Dreamfields process results in a pasta with 5 grams fiber and only 5 grams digestible carbohydrates per serving and a 65% lower glycemic index than regular pasta. If traditional pasta is used in this recipe there is a total of 63g carbohydrate.
STRAWBERRY-PEACH COOLER
Yield: 2 servings (1 cup per serving)
Source: "The Diabetes Snack, Munch, Nibble, Nosh Book"
Info: http://diabeticgourmet.com/book_archive/details/1.shtml
Print version: http://diabeticgourmet.com/recipes/html/737.shtml
1 cup dry-pack unsweetened frozen strawberries
2/3 cup dry-pack unsweetened frozen peaches
3/4 cup orange juice
In a 2-cup measure or similar microwave-safe bowl, combine the strawberries and peaches. Cover with wax paper, and microwave on high power 45 seconds to 1 minute to thaw the fruit slightly. The fruit should be icy but not hard. Working with a small knife in the measuring cup, cut each peach slice in half.
Transfer the peaches and strawberries to a blender container. Add the orange juice. Blend on low power to combine. Then increase power to high and continue to blend until the peaches are completely pureed, at least 1-1/2 minutes.
Nutritional Information Per Serving (1 cup):
Calories: 105, Fat: 0 g, Cholesterol: 0 mg, Sodium: 2 mg, Carbohydrate: 26 g, Dietary Fiber: 3 g, Sugars: 23 g, Protein: 2 g
Diabetic Exchanges: 2 Fruit
FRESH FRUIT CLAFOUTI
Yield: 1 Cake (6 servings)
Source: The New Family Cookbook for People with Diabetes
Book info: http://diabeticgourmet.com/book_archive/details/26.shtml
Print Version: http://diabeticgourmet.com/recipes/html/387.shtml
1-1/2 cups slice ripe nectarines, plums, peaches, or pitted cherries (about 10 ounces cut fruit)
2/3 cup fat-free evaporated milk
1 large egg, beaten, or 1/4 cup egg substitute
2 tablespoons all-purpose flour
2 tablespoons sugar
1/2 teaspoon pure vanilla extract
1/8 teaspoon nutmeg, preferably freshly grated
1/8 teaspoon salt
1 tablespoon sifted powdered sugar
Preheat the oven to 375 degrees F. Prepare an 8-inch glass pie plate with non-stick pan spray. Layer the fruit in the pie plate.
Combine the milk, egg, flour, sugar, vanilla, nutmeg, and salt in a food processor. Process until smooth; pour over the fruit.
Bake 35 to 40 minutes, or until puffed and golden brown. Serve warm or at room temperature. At serving time, sprinkle with powdered sugar and cut into 6 slices.
Nutritional Information Per Serving (1 slice):
Calories: 92, Fat: 1 g, Cholesterol: 36 mg, Sodium: 92 mg, Carbohydrate: 17 g, Dietary Fiber: 1 g, Sugars: 13 g, Protein: 4 g Diabetic Exchanges: 1 Other Carbohydrate
Thursday, January 31, 2013
Friday, January 25, 2013
Now, Eat Your Veggies!
I have to admit, I love veggies.
There, I said it. And while I do tend to favor some of them more than others, I'm willing to give most veggies a try at least once. Who knows where one's next favorite will come from?
If you're like me, I think you'll find these a nice variety to get you started. And not to worry: I'll post more in the future.
Baked Butter Carrots
These are from my Grandma Hallock, who was a fantastic cook. She wrote, “Good with Veal Birds (Beef Rolls).” Eat & enjoy!
2 1/2 lbs. carrots
2 T oleo or butter
dash of pepper
1 T salt
1 1/2 tsp. sugar
2 tsp. lemon juice
Peel carrots. Cut into lengthwise slices. Put them & rest of ingredients into casserole. Cover & bake at 275 degrees for 3 hours. Uncover & brown on top for 15 minutes. Serves 6.
Sweet Potato Soufflé
My mom’s recipe. Really good with baked ham.
4-5 sweet potatoes
1 small can pineapple
2 T orange juice concentrate
cinnamon
1/2 C brown sugar
1 egg
1 C nuts
1/2 tsp. salt
dash pepper
9 large marshmallows
Peel & dice sweet potatoes, place in pan of water, and cook until tender. Mash & add other ingredients except marshmallows. Put in square pan, cut in 9 squares & place 1 marshmallow in each square. Bake at 350 degrees for 10 minutes.
Onion Supreme
My dad came for a week at Christmas, 1987. He fixed this to go with Christmas dinner, along with several other veggies. The day I drove him to Tampa International to fly back to New York, we went for coffee at a shop in the airport. When I asked for a copy of this, he grabbed a paper napkin and wrote down the recipe. It’s a great way to fix onions; I’ve always had onions in things, but never as a side dish. However, this is incredibly easy, as well as fantastic.
2 leeks (discard green), sliced thin
4 bunches scallions (discard green), sliced thin
2 cloves garlic, sliced thin
3-4 yellow onions, sliced thin
1 stick butter or margarine
20 small white onions
1 1/2 C half & half
Melt butter over low heat & sauté leeks, scallions, garlic & yellow onions for 45 minutes. Meanwhile, cook white onions in enough water to just barely cover. Add white onions (after 45 minutes) to skillet & pour in half & half. Cook over low heat for 10 minutes more & serve.
Jason’s Home Fries
This is another of J’s inventions. He fixed this on one of his many trips back home.
3-4 potatoes, scrubbed, not peeled
3-4 T butter or oil (or both)
1 pepper (red, green or yellow), diced
1 onion, chopped
1 clove garlic, minced (optional)
Cut potatoes across (not length-wise). Heat oil or butter. Add potatoes, onions, pepper & garlic. Cover, cook over medium heat, turning occasionally with a spatula, until brown & crusty.
Jean’s Special Potatoes
Jean and I used to spend many hours on the phone together. One afternoon, we spent the better part of 30 minutes talking about food. I told her about Dad’s Onion Supreme; she, in turn, gave me this recipe.
8-10 potatoes
8 oz. cream cheese
8 oz. sour cream
1/2 C butter
2 tsp. chives
Peel & cook potatoes. Whip cream cheese & add potatoes. Mix sour cream, butter & chives. Add to potato mix. Cover & chill overnight (or several hours). Put in greased 2-quart casserole & cover; bake in oven at 350 degrees for 1 hour.
There, I said it. And while I do tend to favor some of them more than others, I'm willing to give most veggies a try at least once. Who knows where one's next favorite will come from?
If you're like me, I think you'll find these a nice variety to get you started. And not to worry: I'll post more in the future.
Baked Butter Carrots
These are from my Grandma Hallock, who was a fantastic cook. She wrote, “Good with Veal Birds (Beef Rolls).” Eat & enjoy!
2 1/2 lbs. carrots
2 T oleo or butter
dash of pepper
1 T salt
1 1/2 tsp. sugar
2 tsp. lemon juice
Peel carrots. Cut into lengthwise slices. Put them & rest of ingredients into casserole. Cover & bake at 275 degrees for 3 hours. Uncover & brown on top for 15 minutes. Serves 6.
Sweet Potato Soufflé
My mom’s recipe. Really good with baked ham.
4-5 sweet potatoes
1 small can pineapple
2 T orange juice concentrate
cinnamon
1/2 C brown sugar
1 egg
1 C nuts
1/2 tsp. salt
dash pepper
9 large marshmallows
Peel & dice sweet potatoes, place in pan of water, and cook until tender. Mash & add other ingredients except marshmallows. Put in square pan, cut in 9 squares & place 1 marshmallow in each square. Bake at 350 degrees for 10 minutes.
Onion Supreme
My dad came for a week at Christmas, 1987. He fixed this to go with Christmas dinner, along with several other veggies. The day I drove him to Tampa International to fly back to New York, we went for coffee at a shop in the airport. When I asked for a copy of this, he grabbed a paper napkin and wrote down the recipe. It’s a great way to fix onions; I’ve always had onions in things, but never as a side dish. However, this is incredibly easy, as well as fantastic.
2 leeks (discard green), sliced thin
4 bunches scallions (discard green), sliced thin
2 cloves garlic, sliced thin
3-4 yellow onions, sliced thin
1 stick butter or margarine
20 small white onions
1 1/2 C half & half
Melt butter over low heat & sauté leeks, scallions, garlic & yellow onions for 45 minutes. Meanwhile, cook white onions in enough water to just barely cover. Add white onions (after 45 minutes) to skillet & pour in half & half. Cook over low heat for 10 minutes more & serve.
Jason’s Home Fries
This is another of J’s inventions. He fixed this on one of his many trips back home.
3-4 potatoes, scrubbed, not peeled
3-4 T butter or oil (or both)
1 pepper (red, green or yellow), diced
1 onion, chopped
1 clove garlic, minced (optional)
Cut potatoes across (not length-wise). Heat oil or butter. Add potatoes, onions, pepper & garlic. Cover, cook over medium heat, turning occasionally with a spatula, until brown & crusty.
Jean’s Special Potatoes
Jean and I used to spend many hours on the phone together. One afternoon, we spent the better part of 30 minutes talking about food. I told her about Dad’s Onion Supreme; she, in turn, gave me this recipe.
8-10 potatoes
8 oz. cream cheese
8 oz. sour cream
1/2 C butter
2 tsp. chives
Peel & cook potatoes. Whip cream cheese & add potatoes. Mix sour cream, butter & chives. Add to potato mix. Cover & chill overnight (or several hours). Put in greased 2-quart casserole & cover; bake in oven at 350 degrees for 1 hour.
Monday, January 21, 2013
Elephant Stew
My dad and I used to exchange long letters years ago. His longest letters were when he went to Union Theological Seminary (affiliated with Columbia University in New York City).
One snowy February day, Dad took the train from White Plains, New York into New York, only to find that school had been called off for the day. It turned out to be a blizzard that was talked about for years. (For anyone keeping notes, it was February 6, 1978. Anyone remember the blizzard?) He managed to get a seat on one of the few trains back out of New York City that day. While on the train, he wrote me a nine-page letter. This recipe was included near the end of it; it was from that day's New York Times.
Elephant Stew
One large elephant
Salt & pepper to taste
Brown gravy
2 rabbits, optional
Cut elephant into bite size pieces. This should take about two months. Add brown gravy to cover & salt & pepper. Cook over a kerosene fire for about four weeks at 465 degrees.
This is sufficient to serve 3,800 people. If more guests are expected, two rabbits may be added, but do this only if necessary, as most people do not like to find hare in their stew.
One snowy February day, Dad took the train from White Plains, New York into New York, only to find that school had been called off for the day. It turned out to be a blizzard that was talked about for years. (For anyone keeping notes, it was February 6, 1978. Anyone remember the blizzard?) He managed to get a seat on one of the few trains back out of New York City that day. While on the train, he wrote me a nine-page letter. This recipe was included near the end of it; it was from that day's New York Times.
Elephant Stew
One large elephant
Salt & pepper to taste
Brown gravy
2 rabbits, optional
Cut elephant into bite size pieces. This should take about two months. Add brown gravy to cover & salt & pepper. Cook over a kerosene fire for about four weeks at 465 degrees.
This is sufficient to serve 3,800 people. If more guests are expected, two rabbits may be added, but do this only if necessary, as most people do not like to find hare in their stew.
It's Chili weather!
Winter meals and summer meals tend to be different. When it's cold out, we tend to want something to warm us up, while the hot summer months make cooking over a hot stove almost unbearable.
During these chilly months, chili seems like a natural option. I've added five chili recipes here. Actually, it started out as four fecipes, but one of them has been tweaked: The Vegetarian Chili is originally from an issue of Runner's World; after fixing it many times, I began to change it to where it's different from what was published in Runner's World. Both recipes are marked accordingly so that there is no question as to which is which.
It seems that another one of the recipes might have been discovered in an airline magazine while in flight decades and decades ago (we're talking over forty years ago!). However, since my dad discovered it while flying home, and airlines have folded, merged with others, etc., I have no idea where it came from and how much Dad changed it. If anyone knows the origins of the Texas Chili (as far as airline, etc.), please let me know so that I can give credit where it's due.
Texas Chili
One of my dad’s recipes. Note: Actually, it is the one he said he found in the airline magazine. Whenever Dad fixed this, he’d have to make 2 batches of chili: this for those brave enough to try it, another for everyone else, somewhat cooler.
A funny anecdote: Dad had been involved in Civil Defense when we lived in New York. He had a friend who was also in C.D. who swore that since he'd grown up in New Mexico, he could eat anything spicy hot without it bothering him; in fact, the hotter it was, the better he liked it.
One evening, Larry and his wife came to dinner. Dad had invited them, fixing up a batch of this chili, along with the milder batch. Larry was served the hot stuff. Next time Dad went to a C.D. meeting, he overheard Larry state, "I can eat anything hot - except John S's chili!" Be forewarned!
3 balls ground beef suet
4 slices bacon, cut up
2 lbs. stew beef, cut small
2 lbs. chopped chuck
3 cloves garlic, minced
2 Bernudea onions, chopped
1 T paprika
3/4 tsp. black pepper
1/4 tsp. cayenne
6-9 T chili powder
2-4 walnut-size pieces suet
1 can beef broth
1 tsp. oregano
3 cans measured water
3/4 tsp. cumin
6 C tomatoes & juice
1 2/3 T salt
1 1/2 lbs. drained kidney beans
In heavy pot place 3 balls suet with bacon. Cook out fat. Add & brown beef & chopped chuck. After browning, add garlic. Cook lightly. Add remainder of spices. In another pot, heat 2-4 pieces of suet. Add onions. Cook until almost burned. Add to meat pot. Deglaze pot with meat broth. Add water, tomatoes & juice. Mash tomatoes into chili. Cover & simmer slowly 1 1/2-2 hours. Uncover. Cook down for about 1/2 hour, adding kidney beans. Serves 6-8.
Super Chili
One of my inventions.
2 C pinto beans
4 C water
4-8 cloves garlic, minced
2-4 onions, chopped
2 T chili powder
6 oz. can tomato paste
2 T oil or butter
1 lb. ground beef
1/4 lb. bacon, chopped
28 oz. can tomatoes (undrained)
1 tsp. oregano
1 T chili powder
Soak beans in water for several hours. Drain & place in 4 C water. Add 2-4 cloves gar-lic, 1 onion & 1 T chili powder. Bring to boil, stir, reduce heat, cover & simmer several hours, or until soft & creamy. Add tomato paste & 1 T chili powder & water as needed. Stir, cover & let simmer 30 more minutes. While beans are simmering, brown 1-3 onions, 2-4 cloves garlic & ground beef in butter. Add to beans. Cook bacon & add to beans. Add tomatoes, oregano & 1 T chili powder. Cook for 1-1 1/2 hours. Great for anyone who likes good, hot chili. Better the next day.
Vegetarian Chili
This is from Runner's World. Apparently, it was in the December 1999 issue and repeated after someone mentioned it in a letter in the February 2000 issue. I'm always amazed at the great food coming out of there!
1 onion, chopped
1 sweet green pepper, chopped
2 cloves garlic, minced
1 teaspoon soybean or olive oil
1 16-ounce package extra-firm tofu, drained and crumbled
1 or 2 19-once cans of beans (kidney, pinto, or white)
1 28-ounce can stewed tomatoes
3 medium carrots, sliced
2 Tablespoons chili powder
1 teaspoon cumin
1 teaspoon hot sauce
Salt & Pepper to taste
Sauté the onion, pepper & garlic in oil over medium heat. Add the tofu and sauté until crisp & lightly browned (about 10 minutes). Add the beans, stewed tomatoes, carrots, chili powder, cumin, hot sauce, & salt & pepper. Bring to a boil. Reduce heat & simmer for 50-60 minutes. Serves 4.
From Runner’s World, December, 1999/letters Feb. 2000
Reworked Vegetarian Chili
I've fixed this recipe probably several hundred times, easily. I started off with the above Runner's World recipe; it slowly morphed into this recipes.
Note: I have a habit of buying anywhere from 16 to 20 (or more) peppers of varying colors at the same time, then chopping them all up, putting them into several containers, and freezing them. When I put them into the containers, they're not separated by color, but, rather, dumped in together. This way, I end up with containers with red, green, yellow and orange bell peppers all thrown in together. Then, whenever I need cut up peppers, I end up with a colorful bunch of peppers in whatever I'm putting them in. If you prefer, you can buy one or two peppers as needed (like for this recipe) and cut it up at that time. You can use whichever color bell pepper you want; if I'm out of frozen peppers, and am planning to buy only one or two for this recipe, I usually go with the green peppers, since they're usually the cheapest.
Also, with the onions, I usually try to have both yellow and red onions on hand; when I do, I use one of each in this recipe. Finally, for the cans of beans, I lean toward one can of black beans and one can of either Navy or Great Northern beans, both of which are white. Between the multi-colored peppers, two different kinds of onions, and different colored beans, it makes for a more colorful chili. But if you only have two cans of white, red or black beans, that's fine, too.
2 T olive oil
2 onions, chopped
4-6 cloves garlic, minced
1-2 peppers, chopped
16-ounce package extra-firm tofu, drained and crumbled
2 19-once cans of beans, drained
1 28-ounce can crushed tomatoes
3 medium carrots, sliced
2 Tablespoons chili powder
1 teaspoon cumin
Salt & Pepper to taste
Sauté the onion, pepper & garlic in oil over medium heat. Add tofu and sauté until crisp & lightly browned. While this is cooking, peel and cut the carrots. Add the beans, crushed tomatoes, carrots, chili powder, cumin, & salt & pepper. Bring to a boil. Reduce heat & simmer for 50-60 minutes. Serve over noodles. Serves 4.
Quick And Easy Chili
I first had this at my former in-laws' house. It is about as quick and simple as you can get. It took me a while to warm up to this chili, after eating Dad's Texas Chili. No matter; my younger two love it, and I've grown to like it.
Note:The beans were pretty much required for this recipe. I usually don't push certain brands, and I suppose that other cans of chili beans could be used. But when I fix their dad's/paternal grandparents' chili, I use the beans listed. I've also added the oil to this, but this was not an original part of the recipe.
2 T olive oil
1 pound ground beef
4 cans Ranch Style beans
1 can tomato soup
Chili powder, to taste
Brown ground beef in oil. Add beans, soup, and chili powder. Stir, heat, eat.
During these chilly months, chili seems like a natural option. I've added five chili recipes here. Actually, it started out as four fecipes, but one of them has been tweaked: The Vegetarian Chili is originally from an issue of Runner's World; after fixing it many times, I began to change it to where it's different from what was published in Runner's World. Both recipes are marked accordingly so that there is no question as to which is which.
It seems that another one of the recipes might have been discovered in an airline magazine while in flight decades and decades ago (we're talking over forty years ago!). However, since my dad discovered it while flying home, and airlines have folded, merged with others, etc., I have no idea where it came from and how much Dad changed it. If anyone knows the origins of the Texas Chili (as far as airline, etc.), please let me know so that I can give credit where it's due.
Texas Chili
One of my dad’s recipes. Note: Actually, it is the one he said he found in the airline magazine. Whenever Dad fixed this, he’d have to make 2 batches of chili: this for those brave enough to try it, another for everyone else, somewhat cooler.
A funny anecdote: Dad had been involved in Civil Defense when we lived in New York. He had a friend who was also in C.D. who swore that since he'd grown up in New Mexico, he could eat anything spicy hot without it bothering him; in fact, the hotter it was, the better he liked it.
One evening, Larry and his wife came to dinner. Dad had invited them, fixing up a batch of this chili, along with the milder batch. Larry was served the hot stuff. Next time Dad went to a C.D. meeting, he overheard Larry state, "I can eat anything hot - except John S's chili!" Be forewarned!
3 balls ground beef suet
4 slices bacon, cut up
2 lbs. stew beef, cut small
2 lbs. chopped chuck
3 cloves garlic, minced
2 Bernudea onions, chopped
1 T paprika
3/4 tsp. black pepper
1/4 tsp. cayenne
6-9 T chili powder
2-4 walnut-size pieces suet
1 can beef broth
1 tsp. oregano
3 cans measured water
3/4 tsp. cumin
6 C tomatoes & juice
1 2/3 T salt
1 1/2 lbs. drained kidney beans
In heavy pot place 3 balls suet with bacon. Cook out fat. Add & brown beef & chopped chuck. After browning, add garlic. Cook lightly. Add remainder of spices. In another pot, heat 2-4 pieces of suet. Add onions. Cook until almost burned. Add to meat pot. Deglaze pot with meat broth. Add water, tomatoes & juice. Mash tomatoes into chili. Cover & simmer slowly 1 1/2-2 hours. Uncover. Cook down for about 1/2 hour, adding kidney beans. Serves 6-8.
Super Chili
One of my inventions.
2 C pinto beans
4 C water
4-8 cloves garlic, minced
2-4 onions, chopped
2 T chili powder
6 oz. can tomato paste
2 T oil or butter
1 lb. ground beef
1/4 lb. bacon, chopped
28 oz. can tomatoes (undrained)
1 tsp. oregano
1 T chili powder
Soak beans in water for several hours. Drain & place in 4 C water. Add 2-4 cloves gar-lic, 1 onion & 1 T chili powder. Bring to boil, stir, reduce heat, cover & simmer several hours, or until soft & creamy. Add tomato paste & 1 T chili powder & water as needed. Stir, cover & let simmer 30 more minutes. While beans are simmering, brown 1-3 onions, 2-4 cloves garlic & ground beef in butter. Add to beans. Cook bacon & add to beans. Add tomatoes, oregano & 1 T chili powder. Cook for 1-1 1/2 hours. Great for anyone who likes good, hot chili. Better the next day.
Vegetarian Chili
This is from Runner's World. Apparently, it was in the December 1999 issue and repeated after someone mentioned it in a letter in the February 2000 issue. I'm always amazed at the great food coming out of there!
1 onion, chopped
1 sweet green pepper, chopped
2 cloves garlic, minced
1 teaspoon soybean or olive oil
1 16-ounce package extra-firm tofu, drained and crumbled
1 or 2 19-once cans of beans (kidney, pinto, or white)
1 28-ounce can stewed tomatoes
3 medium carrots, sliced
2 Tablespoons chili powder
1 teaspoon cumin
1 teaspoon hot sauce
Salt & Pepper to taste
Sauté the onion, pepper & garlic in oil over medium heat. Add the tofu and sauté until crisp & lightly browned (about 10 minutes). Add the beans, stewed tomatoes, carrots, chili powder, cumin, hot sauce, & salt & pepper. Bring to a boil. Reduce heat & simmer for 50-60 minutes. Serves 4.
From Runner’s World, December, 1999/letters Feb. 2000
Reworked Vegetarian Chili
I've fixed this recipe probably several hundred times, easily. I started off with the above Runner's World recipe; it slowly morphed into this recipes.
Note: I have a habit of buying anywhere from 16 to 20 (or more) peppers of varying colors at the same time, then chopping them all up, putting them into several containers, and freezing them. When I put them into the containers, they're not separated by color, but, rather, dumped in together. This way, I end up with containers with red, green, yellow and orange bell peppers all thrown in together. Then, whenever I need cut up peppers, I end up with a colorful bunch of peppers in whatever I'm putting them in. If you prefer, you can buy one or two peppers as needed (like for this recipe) and cut it up at that time. You can use whichever color bell pepper you want; if I'm out of frozen peppers, and am planning to buy only one or two for this recipe, I usually go with the green peppers, since they're usually the cheapest.
Also, with the onions, I usually try to have both yellow and red onions on hand; when I do, I use one of each in this recipe. Finally, for the cans of beans, I lean toward one can of black beans and one can of either Navy or Great Northern beans, both of which are white. Between the multi-colored peppers, two different kinds of onions, and different colored beans, it makes for a more colorful chili. But if you only have two cans of white, red or black beans, that's fine, too.
2 T olive oil
2 onions, chopped
4-6 cloves garlic, minced
1-2 peppers, chopped
16-ounce package extra-firm tofu, drained and crumbled
2 19-once cans of beans, drained
1 28-ounce can crushed tomatoes
3 medium carrots, sliced
2 Tablespoons chili powder
1 teaspoon cumin
Salt & Pepper to taste
Sauté the onion, pepper & garlic in oil over medium heat. Add tofu and sauté until crisp & lightly browned. While this is cooking, peel and cut the carrots. Add the beans, crushed tomatoes, carrots, chili powder, cumin, & salt & pepper. Bring to a boil. Reduce heat & simmer for 50-60 minutes. Serve over noodles. Serves 4.
Quick And Easy Chili
I first had this at my former in-laws' house. It is about as quick and simple as you can get. It took me a while to warm up to this chili, after eating Dad's Texas Chili. No matter; my younger two love it, and I've grown to like it.
Note:The beans were pretty much required for this recipe. I usually don't push certain brands, and I suppose that other cans of chili beans could be used. But when I fix their dad's/paternal grandparents' chili, I use the beans listed. I've also added the oil to this, but this was not an original part of the recipe.
2 T olive oil
1 pound ground beef
4 cans Ranch Style beans
1 can tomato soup
Chili powder, to taste
Brown ground beef in oil. Add beans, soup, and chili powder. Stir, heat, eat.
Sunday, January 20, 2013
Sunday Chicken
A generation or two (or three) ago, Sunday dinner wasn't Sunday Dinner without chicken. At one time, chicken was more expensive than it is now (comparatively speaking), so it was reserved for the big meal of the week.
And so, without further adieu, I present chicken...
Chicken in Wine
One of my numerous inventions before I moved out on my own.
2 onions, chopped
2-3 cloves garlic, minced
2 T butter
2-3 lb. chicken, cut up
1 tsp mustard
1/4 C red wine (note)
1 tsp Worchester sauce
1/4 C milk or water
3 T honey
1/2-1 C cornmeal
3 1/2 C tomatoes
6 oz. can tomato paste
salt, pepper, spices to taste (note)
Brown onions & garlic in butter. Add 2 T honey to milk or water. Dip chicken in milk & honey, then in cornmeal. Add to onions & garlic. Mix other ingredients & pour over chicken. Cover & simmer until done (about 45 minutes). Serve over brown rice.
NOTE: Alcohol-free wine, water or tomato juice can be used in place of the wine. For the spices, I used a mixture of oregano, marjoram, thyme, savory, & ground lemon peel, for a total of about 2 T (not including salt & pepper), though any spices can be used.
Fast Chicken Curry
1 C sour cream
2-5 oz cans boned chicken
4 T butter
2 T flour
1 1/2 tsp. curry
1 small can pineapple, crushed
1 lb. cooked string beans
salt & pepper to taste
Melt butter slowly & add chicken. Stir constantly & heat thoroughly. Add flour, curry, salt & pepper. Add enough water to make thick cream sauce. Add pineapple, string beans & sour cream. Simmer 5 minutes, stirring constantly. Serve over boiled rice with hot rolls & tossed salad. Serves 4. Time about 1/2 hour.
Chicken Special
One of my inventions.
2-3 lb. chicken, cut up
3 T oil
1 onion, chopped
2 T butter, melted
2 1/2 T peanut butter
salt & pepper to taste
8 oz can tomato sauce
1 C water
16 oz package peas & carrots
Brown chicken in oil. Put in casserole or baking dish. Sauté onions in butter. Put on top of chicken. Add salt & pepper, tomato sauce, water & peas & carrots. Top with peanutbutter. Bake at 350 degrees for 1 hour.
Mexicorn Chicken
Another one of my inventions.
2-3 lb. chicken, cut up
3 T oil
1 onion, chopped
2 cloves garlic, minced
2 T wheat germ
12 oz. can Mexicorn
1 can condensed tomato soup
1 C water
1 T soy sauce
1 T honey
Brown chicken to oil. Put in baking dish. Brown onion, garlic & wheat germ, stirring. Pour over chicken. Add mexicorn, soup, water, soy sauce & hone. Bake at 350 degrees for 1 hour.
And so, without further adieu, I present chicken...
Chicken in Wine
One of my numerous inventions before I moved out on my own.
2 onions, chopped
2-3 cloves garlic, minced
2 T butter
2-3 lb. chicken, cut up
1 tsp mustard
1/4 C red wine (note)
1 tsp Worchester sauce
1/4 C milk or water
3 T honey
1/2-1 C cornmeal
3 1/2 C tomatoes
6 oz. can tomato paste
salt, pepper, spices to taste (note)
Brown onions & garlic in butter. Add 2 T honey to milk or water. Dip chicken in milk & honey, then in cornmeal. Add to onions & garlic. Mix other ingredients & pour over chicken. Cover & simmer until done (about 45 minutes). Serve over brown rice.
NOTE: Alcohol-free wine, water or tomato juice can be used in place of the wine. For the spices, I used a mixture of oregano, marjoram, thyme, savory, & ground lemon peel, for a total of about 2 T (not including salt & pepper), though any spices can be used.
Fast Chicken Curry
1 C sour cream
2-5 oz cans boned chicken
4 T butter
2 T flour
1 1/2 tsp. curry
1 small can pineapple, crushed
1 lb. cooked string beans
salt & pepper to taste
Melt butter slowly & add chicken. Stir constantly & heat thoroughly. Add flour, curry, salt & pepper. Add enough water to make thick cream sauce. Add pineapple, string beans & sour cream. Simmer 5 minutes, stirring constantly. Serve over boiled rice with hot rolls & tossed salad. Serves 4. Time about 1/2 hour.
Chicken Special
One of my inventions.
2-3 lb. chicken, cut up
3 T oil
1 onion, chopped
2 T butter, melted
2 1/2 T peanut butter
salt & pepper to taste
8 oz can tomato sauce
1 C water
16 oz package peas & carrots
Brown chicken in oil. Put in casserole or baking dish. Sauté onions in butter. Put on top of chicken. Add salt & pepper, tomato sauce, water & peas & carrots. Top with peanutbutter. Bake at 350 degrees for 1 hour.
Mexicorn Chicken
Another one of my inventions.
2-3 lb. chicken, cut up
3 T oil
1 onion, chopped
2 cloves garlic, minced
2 T wheat germ
12 oz. can Mexicorn
1 can condensed tomato soup
1 C water
1 T soy sauce
1 T honey
Brown chicken to oil. Put in baking dish. Brown onion, garlic & wheat germ, stirring. Pour over chicken. Add mexicorn, soup, water, soy sauce & hone. Bake at 350 degrees for 1 hour.
Saturday, January 19, 2013
Beef up that meal!
I wasn't always a vegetarian. Even after becoming a vegetarian, those in the house with me have enjoyed meat. Therefore, I've managed to collect (and invent) meat recipes over the years. Here are a few with beef in them.
BEEF STEW
One of my inventions; the recipes I had for stew seemed too bland.
2-3 lbs. stewing beef
3 T oil
2 C water
1 onion, chopped
8 oz. tomato sauce
1 C flour
1 T soy sauce
1 clove garlic, minced
4 carrots, cut up
1 large potato, peeled & cut up
6 oz tomato paste
4 T vinegar
3 T honey
salt & pepper
Cut beef into bite-sized pieces. Trim fat & dredge in flour & brown in oil. Add every-thing except carrots & potato. Cook 15 minutes. Add carrots & cook 15 more minutes. Add potato & cook 30 minutes. Add water as needed. Serve over noodles.
OVEN POT ROAST
This is from my Grandma Hallock. She added, "I sometimes add soy sauce to thicken & for color. This is an easy meal."
4 lbs. chuck beef (boneless)
1/3 C flour
1/4 C oil
2 C carrots, cut up
2 C onions, sliced
2 C celery, cut up
1 C tomatoes (opt.) or 1 small can tomato paste
1 tsp. salt
1/8 tsp. pepper
1 can mushroom soup (optional)
Wash & flour meat. Brown in fat on stove top (all sides of meat). Put in large casserole or Dutch oven. Cook at 400 degrees for 3 1/2 - 4 hours. Put vegetables around. Last 1/2 hour, add soup. Add 1 T cornstarch dissolved in 1/2 C water to thicken gravy (if necessary). Serves 6.
BEEF ROLLS
Another one of Grandma Hallock’s recipes. She wrote, "Made these a lot when we were young. Kids loved them. Used flank steak." She also sent a recipe for Baked Butter Carrots which, she also wrote, are "good with Beef Rolls."
1 1/2 lbs. flank steak, sliced thin
1 egg
1 tsp. salt
1/2 C boiling water
1/2 tsp. onion flakes
2 tsp. lemon juice
3/4 C bread crumbs
3/4 tsp. poultry seasoning
flour
1/8 tsp. pepper
butter for browning
Wash meat, trim fat. Cut into 6 slices, making them as square as possible. Beat egg. Add crumbs & seasonings. Place in center of pieces of meat, then pin 4 corners of meat with toothpick or tie with string. Flour them, then brown in butter. Add 2 T flour to thicken sauce around meat. Put in casserole. Pour boiling water over it. Cover & bake in oven at 275 degrees for 3 hours or 300 degrees for 1 1/2 hours. Serves 6.
BEAN BURGER
The kids had this one evening when I had a class to go to; they loved it.
1 1/2 lbs. hamburger
2 T mustard (or to taste)
2 cans baked beans
2 T brown sugar (or to taste)
Brown hamburger. Drain grease, then add beans, mustard & brown sugar. Heat thoroughly. May be eaten on hamburger buns, taco shells, or plain.
HAMBURGER SPECIAL
One of my variations of the good, ol’ hamburger. One-half diced yellow pepper may be added along with the red and green peppers, if desired.
2 lbs. hamburger
1 - 2 carrots, peeled & cut into rounds
1/2 green pepper, diced
1/2 red pepper, diced
1 small onion, diced
1 package dry onion soup mix
Mix all ingredients together & form into 8 patties. Cook immediately or freeze separately. Serve on hamburger buns.
BEEF STEW
One of my inventions; the recipes I had for stew seemed too bland.
2-3 lbs. stewing beef
3 T oil
2 C water
1 onion, chopped
8 oz. tomato sauce
1 C flour
1 T soy sauce
1 clove garlic, minced
4 carrots, cut up
1 large potato, peeled & cut up
6 oz tomato paste
4 T vinegar
3 T honey
salt & pepper
Cut beef into bite-sized pieces. Trim fat & dredge in flour & brown in oil. Add every-thing except carrots & potato. Cook 15 minutes. Add carrots & cook 15 more minutes. Add potato & cook 30 minutes. Add water as needed. Serve over noodles.
OVEN POT ROAST
This is from my Grandma Hallock. She added, "I sometimes add soy sauce to thicken & for color. This is an easy meal."
4 lbs. chuck beef (boneless)
1/3 C flour
1/4 C oil
2 C carrots, cut up
2 C onions, sliced
2 C celery, cut up
1 C tomatoes (opt.) or 1 small can tomato paste
1 tsp. salt
1/8 tsp. pepper
1 can mushroom soup (optional)
Wash & flour meat. Brown in fat on stove top (all sides of meat). Put in large casserole or Dutch oven. Cook at 400 degrees for 3 1/2 - 4 hours. Put vegetables around. Last 1/2 hour, add soup. Add 1 T cornstarch dissolved in 1/2 C water to thicken gravy (if necessary). Serves 6.
BEEF ROLLS
Another one of Grandma Hallock’s recipes. She wrote, "Made these a lot when we were young. Kids loved them. Used flank steak." She also sent a recipe for Baked Butter Carrots which, she also wrote, are "good with Beef Rolls."
1 1/2 lbs. flank steak, sliced thin
1 egg
1 tsp. salt
1/2 C boiling water
1/2 tsp. onion flakes
2 tsp. lemon juice
3/4 C bread crumbs
3/4 tsp. poultry seasoning
flour
1/8 tsp. pepper
butter for browning
Wash meat, trim fat. Cut into 6 slices, making them as square as possible. Beat egg. Add crumbs & seasonings. Place in center of pieces of meat, then pin 4 corners of meat with toothpick or tie with string. Flour them, then brown in butter. Add 2 T flour to thicken sauce around meat. Put in casserole. Pour boiling water over it. Cover & bake in oven at 275 degrees for 3 hours or 300 degrees for 1 1/2 hours. Serves 6.
BEAN BURGER
The kids had this one evening when I had a class to go to; they loved it.
1 1/2 lbs. hamburger
2 T mustard (or to taste)
2 cans baked beans
2 T brown sugar (or to taste)
Brown hamburger. Drain grease, then add beans, mustard & brown sugar. Heat thoroughly. May be eaten on hamburger buns, taco shells, or plain.
HAMBURGER SPECIAL
One of my variations of the good, ol’ hamburger. One-half diced yellow pepper may be added along with the red and green peppers, if desired.
2 lbs. hamburger
1 - 2 carrots, peeled & cut into rounds
1/2 green pepper, diced
1/2 red pepper, diced
1 small onion, diced
1 package dry onion soup mix
Mix all ingredients together & form into 8 patties. Cook immediately or freeze separately. Serve on hamburger buns.
Wednesday, January 16, 2013
Vegetarian Dinners
Back in the Dark Ages (the 1950s), meat and potatoes were the order of the day; if one didn't eat meat for dinner, it was considered sacrilege. Red meat was king in many households, though chicken, fish, and pork were acceptable variations on a theme.
Of course, there were exceptions and rules to the beef/chicken/fish/pork/etc. rules: If one was a practicing Catholic (or had grown up as one), it was fish on Fridays; if you'd invited the neighbors for dinner and you knew they were Jewish, pork was definitely not what you were fixing that evening; if someone mentioned that he or she simply wanted a salad, chances were that a smaller number on the scale weighed heavily on someone's mind.
But a meatless meal? As in vegetarian?!? You might as well suggest that someone thought that he or she was a three-headed martian, dropped into Roswell with the thought of bringing back every third person back to Mars. What were you, nuts?
(If you've read about my lasagna experience with a certain ex-coworker, you may be aware that there are still people who feel that way. Not to worry, it's entirely possible to adhere to a vegetarian diet and be perfectly healthy; in fact, according to the Academy of Nutrition and Dietetics, "It is the position of the American Dietetic Association that appropriately planned vegetarian diets, including total vegetarian or vegan diets, are healthful, nutritionally adequate, and may provide health benefits in the prevention and treatment of certain diseases. Well-planned vegetarian diets are appropriate for individuals during all stages of the life cycle, including pregnancy, lactation, infancy, childhood, and adolescence, and for athletes." (http://www.eatright.org/about/content.aspx?id=8357)
Great, you're thinking, I came here to see what's cooking, and she gives me the food lecture? Okay, lecture's over. Here are few non-meat meals. One or two of them are definitely not vegan (someone who eats and uses no animal by-products at all). I'll post a note after each recipe on what can be done to make it vegan. So...here goes:
Spaghetti Sauce
28 oz. can tomatoes (note)
2 8 oz. cans tomato sauce
2 6 oz. cans tomato paste
3 onions, chopped
3 to 5 cloves garlic, crushed
2 T oil
1 T oregano
1/4 - 1/2 lb. grated cheddar cheese
1 tsp. basil
1 tsp. thyme
1 tsp. dill
1 tsp. anise
2 T honey
Brown onions & garlic in oil. Add tomatoes, sauce & pasted. Stir. Add everything ex-cept cheese & stir. Simmer 1 hour. Add cheese & stir until cheese is melted. Serve over hot spaghetti. Better the next day—if any is left!
NOTE: I usually use crushed tomatoes. If you’d rather use fresh tomatoes, 6-8 large ones may be used (diced, of course) in place of the canned tomatoes, & add an extra can of to-mato sauce.
Note:If you want to make it vegan, leave the honey out and use grated vegan cheese.
Angel Hair Pasta
I had something similar to this at a local Italian restaurant several times, and decided to try making it. A hint for making this: wait until all the veggies have been cut up, then start the water boiling for the angel hair pasta. The veggies should be cooked for 2-4 minutes, and the pasta cooked for 2 minutes before the pasta is drained and then allowed to finish cooking for another 2 minutes with the veggies. Timing is important—unless you like disgustingly soggy pasta.
1/2 C water
2 T balsamic vinegar
1 onion, diced
2 cloves garlic, minced
1/2 red pepper, diced
1/2green pepper, diced
1 T oregano
1 lb. angel hair pasta
Cut up veggies while heating the pasta water. DO NOT PUT PASTA INTO WATER UNTIL THE VEGGIES BEGIN COOKING. (There. I said it.) In veggie pot, heat 1/2 C water & balsamic vinegar until it begins to bubble; add onion, garlic, pepper & oregano and stir once or twice. NOW ADD PASTA TO POT OF BOILING PASTA WATER. (Boy, what a bossy broad.) Simmer veggies on low-medium heat for 2-4 minutes, covered. Cook pasta for only 2 minutes, then drain in colander. As soon as pasta is drained, remove cover from veggies, dump pasta into veggie pot, and cook for another 2 minutes, stirring several times. Remove from heat. DIG IN!!! (Now, isn’t that good?)
Baked Noodles & Cheese
No idea where this came from.
8 oz. noodles, cooked
2 1/2 C grated cheese
2 eggs
1 C milk
1 tsp. salt
1/2 tsp. pepper
2 T butter
Layer noodles & 2 C cheese alternately in a 2-quart casserole. Beat eggs, milk, salt & pepper together & pour over noodles & cheese. Sprinkle remaining cheese over it & dot with butter. Bake at 375 degrees for 25 minutes until set.
Note:Not sure how to make it vegan; you can use vegan margarine and cheese, but the eggs...eh.
Grandma Shwedo’s Mac And Cheese
Grandma was a character; I could write a book about her. This is her version of the ultimate comfort food. She told me she made this for my dad and my uncle when they were kids. Very simple, but very good.
1 lb. elbow macaroni
1-2 jars of Cheese Whiz
Cook macaroni according to package directions. Heat Cheese Whiz, either in microwave or boiling water. (Remove lids from jars first.) Drain macaroni, dump into a large bowl, add heated Cheese Whiz, stir, and PIG OUT!!!
Note:I'm really sooo not sure how to replace the jars of Cheese Whiz. Anyone know if there's a vegan replacement?
Jason’s B-B-Q Gluten
This is from my oldest son. Rather than reword any of this, the recipe is included exactly as he wrote it out for me. (This stuff is definitely good.)
Ingredients:
5 lb. whole wheat flour
2 onions
1/2 creamy peanut butter
2 bottles of B-B-Q sauce
1 stick butter
2 teaspoon salt
2 teaspoons paprika
Huge ass bowl
Take whole wheat flour, empty into Big Bowl. Add enough water to knead into dough ball. Knead really well. I repeat, knead really well. For at least 10 minutes. Fill huge ass bowl with water, put dough ball under water for 2 hours. Pour off water and drowned roaches. Knead doughball under cold running water for 10 minutes or more. Water should be clear. You are washing out the starch and bran. You know it’s ready when stringy and it sticks together and is bouncy. Melt 1 stick butter and fry 2 chopped onions until clear. Dump onto Gluten. Add salt, paprika, and peanut butter. Mix with hands completely. Heat oven to 350 degrees. Spray cooking pan with non-stick spray. Pinch off pieces bigger than a golf ball. Take piece and fold it and twist it and lay it down in pan. Bake for 10 minutes, then flip over and bake for 10 more. Pour B-B-Q sauce and bake 10 more minutes, then flip and pour more B-B-Q sauce and bake 10 more minutes. It’s done—enjoy.
(Xtra note—be careful when you first mix wheat and water. Don’t add too much water. Make a hard dough ball. It might take 20 minutes to knead it.)
Of course, there were exceptions and rules to the beef/chicken/fish/pork/etc. rules: If one was a practicing Catholic (or had grown up as one), it was fish on Fridays; if you'd invited the neighbors for dinner and you knew they were Jewish, pork was definitely not what you were fixing that evening; if someone mentioned that he or she simply wanted a salad, chances were that a smaller number on the scale weighed heavily on someone's mind.
But a meatless meal? As in vegetarian?!? You might as well suggest that someone thought that he or she was a three-headed martian, dropped into Roswell with the thought of bringing back every third person back to Mars. What were you, nuts?
(If you've read about my lasagna experience with a certain ex-coworker, you may be aware that there are still people who feel that way. Not to worry, it's entirely possible to adhere to a vegetarian diet and be perfectly healthy; in fact, according to the Academy of Nutrition and Dietetics, "It is the position of the American Dietetic Association that appropriately planned vegetarian diets, including total vegetarian or vegan diets, are healthful, nutritionally adequate, and may provide health benefits in the prevention and treatment of certain diseases. Well-planned vegetarian diets are appropriate for individuals during all stages of the life cycle, including pregnancy, lactation, infancy, childhood, and adolescence, and for athletes." (http://www.eatright.org/about/content.aspx?id=8357)
Great, you're thinking, I came here to see what's cooking, and she gives me the food lecture? Okay, lecture's over. Here are few non-meat meals. One or two of them are definitely not vegan (someone who eats and uses no animal by-products at all). I'll post a note after each recipe on what can be done to make it vegan. So...here goes:
Spaghetti Sauce
28 oz. can tomatoes (note)
2 8 oz. cans tomato sauce
2 6 oz. cans tomato paste
3 onions, chopped
3 to 5 cloves garlic, crushed
2 T oil
1 T oregano
1/4 - 1/2 lb. grated cheddar cheese
1 tsp. basil
1 tsp. thyme
1 tsp. dill
1 tsp. anise
2 T honey
Brown onions & garlic in oil. Add tomatoes, sauce & pasted. Stir. Add everything ex-cept cheese & stir. Simmer 1 hour. Add cheese & stir until cheese is melted. Serve over hot spaghetti. Better the next day—if any is left!
NOTE: I usually use crushed tomatoes. If you’d rather use fresh tomatoes, 6-8 large ones may be used (diced, of course) in place of the canned tomatoes, & add an extra can of to-mato sauce.
Note:If you want to make it vegan, leave the honey out and use grated vegan cheese.
Angel Hair Pasta
I had something similar to this at a local Italian restaurant several times, and decided to try making it. A hint for making this: wait until all the veggies have been cut up, then start the water boiling for the angel hair pasta. The veggies should be cooked for 2-4 minutes, and the pasta cooked for 2 minutes before the pasta is drained and then allowed to finish cooking for another 2 minutes with the veggies. Timing is important—unless you like disgustingly soggy pasta.
1/2 C water
2 T balsamic vinegar
1 onion, diced
2 cloves garlic, minced
1/2 red pepper, diced
1/2green pepper, diced
1 T oregano
1 lb. angel hair pasta
Cut up veggies while heating the pasta water. DO NOT PUT PASTA INTO WATER UNTIL THE VEGGIES BEGIN COOKING. (There. I said it.) In veggie pot, heat 1/2 C water & balsamic vinegar until it begins to bubble; add onion, garlic, pepper & oregano and stir once or twice. NOW ADD PASTA TO POT OF BOILING PASTA WATER. (Boy, what a bossy broad.) Simmer veggies on low-medium heat for 2-4 minutes, covered. Cook pasta for only 2 minutes, then drain in colander. As soon as pasta is drained, remove cover from veggies, dump pasta into veggie pot, and cook for another 2 minutes, stirring several times. Remove from heat. DIG IN!!! (Now, isn’t that good?)
Baked Noodles & Cheese
No idea where this came from.
8 oz. noodles, cooked
2 1/2 C grated cheese
2 eggs
1 C milk
1 tsp. salt
1/2 tsp. pepper
2 T butter
Layer noodles & 2 C cheese alternately in a 2-quart casserole. Beat eggs, milk, salt & pepper together & pour over noodles & cheese. Sprinkle remaining cheese over it & dot with butter. Bake at 375 degrees for 25 minutes until set.
Note:Not sure how to make it vegan; you can use vegan margarine and cheese, but the eggs...eh.
Grandma Shwedo’s Mac And Cheese
Grandma was a character; I could write a book about her. This is her version of the ultimate comfort food. She told me she made this for my dad and my uncle when they were kids. Very simple, but very good.
1 lb. elbow macaroni
1-2 jars of Cheese Whiz
Cook macaroni according to package directions. Heat Cheese Whiz, either in microwave or boiling water. (Remove lids from jars first.) Drain macaroni, dump into a large bowl, add heated Cheese Whiz, stir, and PIG OUT!!!
Note:I'm really sooo not sure how to replace the jars of Cheese Whiz. Anyone know if there's a vegan replacement?
Jason’s B-B-Q Gluten
This is from my oldest son. Rather than reword any of this, the recipe is included exactly as he wrote it out for me. (This stuff is definitely good.)
Ingredients:
5 lb. whole wheat flour
2 onions
1/2 creamy peanut butter
2 bottles of B-B-Q sauce
1 stick butter
2 teaspoon salt
2 teaspoons paprika
Huge ass bowl
Take whole wheat flour, empty into Big Bowl. Add enough water to knead into dough ball. Knead really well. I repeat, knead really well. For at least 10 minutes. Fill huge ass bowl with water, put dough ball under water for 2 hours. Pour off water and drowned roaches. Knead doughball under cold running water for 10 minutes or more. Water should be clear. You are washing out the starch and bran. You know it’s ready when stringy and it sticks together and is bouncy. Melt 1 stick butter and fry 2 chopped onions until clear. Dump onto Gluten. Add salt, paprika, and peanut butter. Mix with hands completely. Heat oven to 350 degrees. Spray cooking pan with non-stick spray. Pinch off pieces bigger than a golf ball. Take piece and fold it and twist it and lay it down in pan. Bake for 10 minutes, then flip over and bake for 10 more. Pour B-B-Q sauce and bake 10 more minutes, then flip and pour more B-B-Q sauce and bake 10 more minutes. It’s done—enjoy.
(Xtra note—be careful when you first mix wheat and water. Don’t add too much water. Make a hard dough ball. It might take 20 minutes to knead it.)
Tuesday, January 15, 2013
Stroganoff, times three
Ever notice how every few years, different foods make a comeback? During that resergence, everyone seems to have a recipe for the food d'jour.
Years back - maybe thirty-ish - the big thing (other than fondue) seemed to be stroganoff. Somehow, I ended up collecting three stroganoff recipes. Here they are, for your enjoyment:
Beef Stroganoff
This one is from my mom.
1/2 C finely chopped onions
1/2 lb. mushrooms, sliced
1/3 C butter
1 1/2 lb. chuck, cut up
2 T flour
1 C boullion
1/2 tsp. salt
2 T tomato paste
3/4 tsp. Worchester sauce
1/4 C sour cream
1/2 C heavy cream
1 1/3 C white rice
1/2 C butter
Sauté onions & mushrooms separately, cooking each in butter until tender. Remove & set aside. Roll beef in flour & brown in remaining butter. Add bouillon, salt & onions. Cover & simmer until beef is tender (about 1-1/2 hours). Add tomato paste, Worchester sauce, sour cream, heavy cream & mushrooms. Heat thoroughly. Meanwhile, cook rice & add butter.
Stroganoff
This was from the wife of a now forgotten coworker.
1 lb. hamburger
2 onions, chopped
1 green pepper, chopped
1-2 cans cream of mushroom soup
1 C sour cream
Brown hamburger, onions & pepper. Pour off fat. When brown, add soup & stir in. Add sour cream and lower heat. Stir once or twice, then serve with noodles.
Poor Man’s Stroganoff
It seems that everyone has at least one stroganoff recipe. This one, as well as the recipe for Fast Chicken Curry, are from my dad. This one ends, "service with hot Italian bread, vegetables, and tossed salad. Services four. Total time with rice about 45 minutes."
1 1/2 lbs. hamburger
1 can condensed mushroom soup
1 small can mushrooms
1/2 onion, diced
pepper & salt
1 pt. sour cream
4 T margarine
Brown onion in margarine. Add hamburger & brown slowly. Add pepper & salt to taste. Add ½ can water to mushroom soup & add to hamburger. Simmer 5 minutes. Add mushrooms & simmer 5 more minutes. Add sour cream, stir & bring again to simmer. Serve over brown rice.
Years back - maybe thirty-ish - the big thing (other than fondue) seemed to be stroganoff. Somehow, I ended up collecting three stroganoff recipes. Here they are, for your enjoyment:
Beef Stroganoff
This one is from my mom.
1/2 C finely chopped onions
1/2 lb. mushrooms, sliced
1/3 C butter
1 1/2 lb. chuck, cut up
2 T flour
1 C boullion
1/2 tsp. salt
2 T tomato paste
3/4 tsp. Worchester sauce
1/4 C sour cream
1/2 C heavy cream
1 1/3 C white rice
1/2 C butter
Sauté onions & mushrooms separately, cooking each in butter until tender. Remove & set aside. Roll beef in flour & brown in remaining butter. Add bouillon, salt & onions. Cover & simmer until beef is tender (about 1-1/2 hours). Add tomato paste, Worchester sauce, sour cream, heavy cream & mushrooms. Heat thoroughly. Meanwhile, cook rice & add butter.
Stroganoff
This was from the wife of a now forgotten coworker.
1 lb. hamburger
2 onions, chopped
1 green pepper, chopped
1-2 cans cream of mushroom soup
1 C sour cream
Brown hamburger, onions & pepper. Pour off fat. When brown, add soup & stir in. Add sour cream and lower heat. Stir once or twice, then serve with noodles.
Poor Man’s Stroganoff
It seems that everyone has at least one stroganoff recipe. This one, as well as the recipe for Fast Chicken Curry, are from my dad. This one ends, "service with hot Italian bread, vegetables, and tossed salad. Services four. Total time with rice about 45 minutes."
1 1/2 lbs. hamburger
1 can condensed mushroom soup
1 small can mushrooms
1/2 onion, diced
pepper & salt
1 pt. sour cream
4 T margarine
Brown onion in margarine. Add hamburger & brown slowly. Add pepper & salt to taste. Add ½ can water to mushroom soup & add to hamburger. Simmer 5 minutes. Add mushrooms & simmer 5 more minutes. Add sour cream, stir & bring again to simmer. Serve over brown rice.
Monday, January 14, 2013
They'll Never Know It's Vegetarian Lasagna
I’d been making lasagna for years, using a favorite cookbook. One year, my oldest son took the same recipe, and replaced the meat with eggplant. His came out tasting so much better better than when I made it.
I tried recreating the eggplant version, but it never quite came out the same. So, I changed the recipe drastically, getting rid of some ingredients (most notably meat), adding others (tofu crumbles), and changing amounts where I felt the changes were needed.
True story: Years ago, a coworker thought I was wonderful, while I found him nice but definitely not my type. While we both had pleasant enough conversations over coffee, it was not something I wanted to pursue.
One afternoon, a group of us were talking about food; he mentioned he absolutely loved lasagna. I made a mental note of that, thinking, Next time I'm planning that, I'm soooo not telling him.
A few weeks later, I decided to take a rare day off and started making a huge pan of - you guessed it - vegetarian lasagna. Just before I put it in the oven, the phone rang; it was you-know-who, telling me he missed running into me at work.
About this time, my youngest came into the kitchen and said (loud enough for my coworker to hear), "So you're getting ready to put the lasagna into the oven, right?" The guy immediately stated that he was on his way over.
That evening, the guy ate two helpings of the stuff. (He was a meat-and-potatoes kind of guy; a meal without meat, to him, was nothing short of sacrilege!) The next morning, when I ran into him, he enthused, "That was the best lasagna ever! How much meat did you use?" I told him none. He continued, "Okay, no red meat. Ground turkey?"
I told him it was tofu crumbles.
"What's that?" he asked. When I told him, he looked at me aghast, and asked, "What are you, some kind of vegetarian?" He immediately decided I was not the right person for him. Go figure...
Tomato sauce:
2-3 onions, chopped
3-5 cloves garlic, minced
28 oz. can tomatoes
2-8 oz. cans tomato sauce
2-6 oz. cans tomato paste
2 T olive oil
1 T oregano
1 tsp. basil
1 tsp. thyme
1 tsp. dill
1 tsp. anise
1 or 2-10 oz. package tofu crumbles
Brown onions & garlic in oil. Add remaining ingredients, stir well, simmer for 1 hour. While sauce is cooking, in a separate pot, cook 16 oz. lasagna noodles & make cheese layer.
Cheese layer:
2 C sour cream
2 C cottage cheese
2 eggs
4 C mozzarella, grated
2 C cheddar cheese, grated
1 C Parmesan cheese
Mix ingredients together in large bowl.
Assemble:
Preheat oven to 350 degrees. In 9" X 13" pan, place half the cooked lasagna noodles length-wise. Top with half the cheese mixture, then half the tomato sauce. Repeat. Bake at 350 degrees for 30-35 minutes. Let cool a few minutes before cutting, as it tends to be a little runny when it first comes out of the oven. Serve with a salad and a loaf of hot Italian bread. Very yummy.
I tried recreating the eggplant version, but it never quite came out the same. So, I changed the recipe drastically, getting rid of some ingredients (most notably meat), adding others (tofu crumbles), and changing amounts where I felt the changes were needed.
True story: Years ago, a coworker thought I was wonderful, while I found him nice but definitely not my type. While we both had pleasant enough conversations over coffee, it was not something I wanted to pursue.
One afternoon, a group of us were talking about food; he mentioned he absolutely loved lasagna. I made a mental note of that, thinking, Next time I'm planning that, I'm soooo not telling him.
A few weeks later, I decided to take a rare day off and started making a huge pan of - you guessed it - vegetarian lasagna. Just before I put it in the oven, the phone rang; it was you-know-who, telling me he missed running into me at work.
About this time, my youngest came into the kitchen and said (loud enough for my coworker to hear), "So you're getting ready to put the lasagna into the oven, right?" The guy immediately stated that he was on his way over.
That evening, the guy ate two helpings of the stuff. (He was a meat-and-potatoes kind of guy; a meal without meat, to him, was nothing short of sacrilege!) The next morning, when I ran into him, he enthused, "That was the best lasagna ever! How much meat did you use?" I told him none. He continued, "Okay, no red meat. Ground turkey?"
I told him it was tofu crumbles.
"What's that?" he asked. When I told him, he looked at me aghast, and asked, "What are you, some kind of vegetarian?" He immediately decided I was not the right person for him. Go figure...
Tomato sauce:
2-3 onions, chopped
3-5 cloves garlic, minced
28 oz. can tomatoes
2-8 oz. cans tomato sauce
2-6 oz. cans tomato paste
2 T olive oil
1 T oregano
1 tsp. basil
1 tsp. thyme
1 tsp. dill
1 tsp. anise
1 or 2-10 oz. package tofu crumbles
Brown onions & garlic in oil. Add remaining ingredients, stir well, simmer for 1 hour. While sauce is cooking, in a separate pot, cook 16 oz. lasagna noodles & make cheese layer.
Cheese layer:
2 C sour cream
2 C cottage cheese
2 eggs
4 C mozzarella, grated
2 C cheddar cheese, grated
1 C Parmesan cheese
Mix ingredients together in large bowl.
Assemble:
Preheat oven to 350 degrees. In 9" X 13" pan, place half the cooked lasagna noodles length-wise. Top with half the cheese mixture, then half the tomato sauce. Repeat. Bake at 350 degrees for 30-35 minutes. Let cool a few minutes before cutting, as it tends to be a little runny when it first comes out of the oven. Serve with a salad and a loaf of hot Italian bread. Very yummy.
Sunday, January 13, 2013
More drinks - Oh, you smoothie!
Today's offerings are smoothies. Before they were a staple in the grocery store, they were made in the blender. Some of us still do it that way! Enjoy!
J’s Fruit Smoothie
My oldest son, J, has always enjoyed experimenting in the kitchen. This is something he came up with around the time he finished seventh grade.
6 oz. can orange juice (undiluted)
2 bananas
6-10 grapes
2 C cold milk
Put ingredients into a blender and blend until pureed and smooth. Serves 2-4.
NOTE: Plain soymilk can be used in place of the milk.
Banana Smoothie
One of my inventions.
1 C milk
1 T wheat germ
1 banana
1/2 C yogurt (any flavor)
1 tsp. vanilla
4-5 ice cubes
Blend. Serves 2.
Fruit Smoothie
Another of my inventions. Fresh strawberries are okay, but frozen ones give this a nice chill on a hot day.
1 C orange juice
1/2 C yogurt
6-8 strawberries
1 T wheat germ
1 banana
Blend. Serves 1.
Eastern Sunrise Smoothie
The fruits used are from the eastern U.S.: orange juice and strawberries from Florida,cranberries from Massachusetts. Top that off with a beautiful pink color. It’s a yummy way to start the morning.
1 C orange juice
1/2 C yogurt
4-6 frozen strawberries
1 T wheat germ
1/2 C frozen cranberries
Blend juice & berries. Add yogurt & wheat germ & blend about 15 seconds more.
Purple Haze Smoothie
Variation on a theme. If you’re getting the idea that you can make smoothies out of almost any fruit and/or juice (or milk), you’re right. Experiment; use any juice to your liking: apple, cranberry, orange (my favorite), whatever, then add whatever fruits you have around. If none of the fruits are conducive to freezing (berries work best), add a few ice cubes, or better still, frozen juice cubes.
This one is similar to the above smoothies. The blueberries give it a pleasant taste and a beautiful color.
1-1 1/2 orange juice (see note)
1/2 C frozen blueberries
4 frozen strawberries (optional)
1/2 C yogurt
1/2 C frozen cranberries
1 T wheat germ
Blend orange juice & berries. Add yogurt & wheat germ, blend for 5-15 more seconds.
NOTE: If adding strawberries, add the extra 1/2 C orange juice. Or use 1 C juice and 1/2 C soymilk.
J’s Fruit Smoothie
My oldest son, J, has always enjoyed experimenting in the kitchen. This is something he came up with around the time he finished seventh grade.
6 oz. can orange juice (undiluted)
2 bananas
6-10 grapes
2 C cold milk
Put ingredients into a blender and blend until pureed and smooth. Serves 2-4.
NOTE: Plain soymilk can be used in place of the milk.
Banana Smoothie
One of my inventions.
1 C milk
1 T wheat germ
1 banana
1/2 C yogurt (any flavor)
1 tsp. vanilla
4-5 ice cubes
Blend. Serves 2.
Fruit Smoothie
Another of my inventions. Fresh strawberries are okay, but frozen ones give this a nice chill on a hot day.
1 C orange juice
1/2 C yogurt
6-8 strawberries
1 T wheat germ
1 banana
Blend. Serves 1.
Eastern Sunrise Smoothie
The fruits used are from the eastern U.S.: orange juice and strawberries from Florida,cranberries from Massachusetts. Top that off with a beautiful pink color. It’s a yummy way to start the morning.
1 C orange juice
1/2 C yogurt
4-6 frozen strawberries
1 T wheat germ
1/2 C frozen cranberries
Blend juice & berries. Add yogurt & wheat germ & blend about 15 seconds more.
Purple Haze Smoothie
Variation on a theme. If you’re getting the idea that you can make smoothies out of almost any fruit and/or juice (or milk), you’re right. Experiment; use any juice to your liking: apple, cranberry, orange (my favorite), whatever, then add whatever fruits you have around. If none of the fruits are conducive to freezing (berries work best), add a few ice cubes, or better still, frozen juice cubes.
This one is similar to the above smoothies. The blueberries give it a pleasant taste and a beautiful color.
1-1 1/2 orange juice (see note)
1/2 C frozen blueberries
4 frozen strawberries (optional)
1/2 C yogurt
1/2 C frozen cranberries
1 T wheat germ
Blend orange juice & berries. Add yogurt & wheat germ, blend for 5-15 more seconds.
NOTE: If adding strawberries, add the extra 1/2 C orange juice. Or use 1 C juice and 1/2 C soymilk.
Saturday, January 12, 2013
I'm thirsty!...
How many times have we said that? How many times have we heard that? Sure, there's water, soda, coffee, tea, bottled juices and drinks, but sometimes we want something a little different, something that makes the taste buds dance.
For those times we want something different, I offer you the following recipes. Today's offerings are for small gatherings, and one gift-giving idea.
WATERMELON PUNCH
Years ago, I was a bride’s maid at a friend’s wedding. A friend of the couple held the reception dinner; this punch was served with the hors d’oeuvres. I’ve added ginger ale to the recipe; it’s good either way.
1 watermelon
1 T honey
6 oz. can orange juice, undiluted
2 liter bottle ginger ale
Put watermelon (excluding rind and seeds) in a blender—and blend. Pour juice through a strainer into a large bowl. Add orange juice and honey, stir, and add ice. Add ginger ale just before serving.
PINK LADY PUNCH
Not sure where this one came from, though I'm thinking maybe from one of my mother's cookbooks that she bought to raise funds for some group or other...
4 C cranberry juice
1 1/2 C sugar
4 C pineapple juice
2 qts. chilled ginger ale
Add sugar to cranberry juice. Stir until sugar dissolves. Add pineapple juice. Chill. Pour into punch bowl & add ginger ale.
LIZARD LOUNGE TEA
My oldest son spent several summers traveling the country, both singly and with friends. Several times, he wound up at the Rainbow Gathering, where he hooked up with a larger group of friends. Most of them had grown up in hot areas of the country, so they nicknamed themselves lizards; their area of the camp site was the lizard lounge. They would cook up their version of iced tea, which they would barter for other commodities. They were frequently asked what their secret ingredient was.
This is a scaled down version. I found that cranberry or cranberry-apple herb tea works very nicely with this, but any herbal tea can be used.
½ gallon apple cider
4-5 herbal tea bags
Place cider in a large pan or teakettle and bring to a boil. Place herbal tea bags into a large container and pour the boiled cider over the tea bags. Let steep for 15-30 minutes and cool. Very good.
The next one is perfect for gift-giving.
SPICE TEAI used to make this every year for Christmas presents; it was quite popular. Unfortunately, life got a little hectic...As simple as this is, though, I may be reigniting this as a present!
8 oz loose tea
3 orange rinds/peels
1 1/2-2 sticks cinnamon
2 T chopped cloves
Cut orange peels into small pieces. Bake at 350 degrees for 15 minutes, stirring occaion-ally. Let cool, add to loose tea, along with broken cinnamon sticks & cloves. Store in tight containers.
I'll post some single-serving drinks in a later post. In the meantime, enjoy!
For those times we want something different, I offer you the following recipes. Today's offerings are for small gatherings, and one gift-giving idea.
WATERMELON PUNCH
Years ago, I was a bride’s maid at a friend’s wedding. A friend of the couple held the reception dinner; this punch was served with the hors d’oeuvres. I’ve added ginger ale to the recipe; it’s good either way.
1 watermelon
1 T honey
6 oz. can orange juice, undiluted
2 liter bottle ginger ale
Put watermelon (excluding rind and seeds) in a blender—and blend. Pour juice through a strainer into a large bowl. Add orange juice and honey, stir, and add ice. Add ginger ale just before serving.
PINK LADY PUNCH
Not sure where this one came from, though I'm thinking maybe from one of my mother's cookbooks that she bought to raise funds for some group or other...
4 C cranberry juice
1 1/2 C sugar
4 C pineapple juice
2 qts. chilled ginger ale
Add sugar to cranberry juice. Stir until sugar dissolves. Add pineapple juice. Chill. Pour into punch bowl & add ginger ale.
LIZARD LOUNGE TEA
My oldest son spent several summers traveling the country, both singly and with friends. Several times, he wound up at the Rainbow Gathering, where he hooked up with a larger group of friends. Most of them had grown up in hot areas of the country, so they nicknamed themselves lizards; their area of the camp site was the lizard lounge. They would cook up their version of iced tea, which they would barter for other commodities. They were frequently asked what their secret ingredient was.
This is a scaled down version. I found that cranberry or cranberry-apple herb tea works very nicely with this, but any herbal tea can be used.
½ gallon apple cider
4-5 herbal tea bags
Place cider in a large pan or teakettle and bring to a boil. Place herbal tea bags into a large container and pour the boiled cider over the tea bags. Let steep for 15-30 minutes and cool. Very good.
The next one is perfect for gift-giving.
SPICE TEAI used to make this every year for Christmas presents; it was quite popular. Unfortunately, life got a little hectic...As simple as this is, though, I may be reigniting this as a present!
8 oz loose tea
3 orange rinds/peels
1 1/2-2 sticks cinnamon
2 T chopped cloves
Cut orange peels into small pieces. Bake at 350 degrees for 15 minutes, stirring occaion-ally. Let cool, add to loose tea, along with broken cinnamon sticks & cloves. Store in tight containers.
I'll post some single-serving drinks in a later post. In the meantime, enjoy!
Friday, January 11, 2013
Sandwiches: Banana-Ham; Ham & Cheese
For a number of years, my dad had a job that required a lot of travel. This was after my folks had split up, so the idea of being paid to travel the world on their dime seemed very appealing.
After one business trip, Dad sent me a short note; in it, he wrote, "In Canada I had two sandwiches which were new and delicious." The first one ended with, "GOOD!" Both sandwiches are definitely that.
BANANA-HAM SANDWICH
French bread, cut along long axis, without crust
1 cold banana
thinly sliced ham
Roll bread & thinly sliced ham around cold banana; deep fry about 15 seconds in very hot fat. Hot on outside & cold on the inside.
HAM & CHEESE SANDWICH
Ham & cheese on French bread but the bread is dropped in egg & fried (a la French Toast).
After one business trip, Dad sent me a short note; in it, he wrote, "In Canada I had two sandwiches which were new and delicious." The first one ended with, "GOOD!" Both sandwiches are definitely that.
BANANA-HAM SANDWICH
French bread, cut along long axis, without crust
1 cold banana
thinly sliced ham
Roll bread & thinly sliced ham around cold banana; deep fry about 15 seconds in very hot fat. Hot on outside & cold on the inside.
HAM & CHEESE SANDWICH
Ham & cheese on French bread but the bread is dropped in egg & fried (a la French Toast).
Again with the Baked Ziti!
I realize I've already posted this once, but figured that it's good and easy enough to warrant a second helping, especially since I've recently posted the Peanut Butter Pie.
Let's face it: we've all had days when we want something hot and yummy, but with a minimum amount of effort. What to fix on these days? Baked Ziti fits the bill. And if you're like me, chances are you have all the makings in your cupboard and fridge.
Here's what it takes:
16 ounce box of ziti
26 ounce jar of spaghetti sauce
1 jar-full of water
2 C shredded cheese
Okay, I can hear you asking, "What brand of spaghetti sauce? What type of sauce? And the cheese...Cheddar? Mozzarella? Can it be the stuff already shredded and in a bag or does it have to be a block of cheese that I grate and measure?" Here's the good part: Use what you have, which, chances are, are what you like. It doesn't matter what brand of spaghetti sauce or kind of cheese.
Pre-heat oven to 350 degrees F.
Take a 9 X 13 inch baking pan. Dump the dried ziti into the pan. (No, no, do NOT cook the ziti first. Dump the ziti uncooked straight from the box.) Pour the spaghetti sauce into the pan and add one jar-full of water into the pan. Stir to mix. Add most of the shredded cheese, reserving 1/4-1/2 cup of cheese. Stir again to mix. Bake in pre-heated oven for 30 minutes. Top with remaining cheese and bake for another 5 minutes for a total time of 35 minutes.
Serve with a salad and possibly garlic bread and possibly a peanut butter pie for dessert
See? Simple, hot, good and with at minimum amount of energy. What could be better for an after-work dinner?
Note: My younger two and I have called this recipe Talking Pasta for a few years. I can almost hear you thinking Huh? Talking pasta? Years ago, one of the name brands of spaghetti/pasta sauce had one line of sauce that was marketed for baked ziti. Their commercials showed cartoon ziti that talked about how good the sauce was in baked ziti; hence, Talking Pasta. Call it that, or Baked Ziti; either way, it's yummy, quick, and easy! Enjoy!
Let's face it: we've all had days when we want something hot and yummy, but with a minimum amount of effort. What to fix on these days? Baked Ziti fits the bill. And if you're like me, chances are you have all the makings in your cupboard and fridge.
Here's what it takes:
16 ounce box of ziti
26 ounce jar of spaghetti sauce
1 jar-full of water
2 C shredded cheese
Okay, I can hear you asking, "What brand of spaghetti sauce? What type of sauce? And the cheese...Cheddar? Mozzarella? Can it be the stuff already shredded and in a bag or does it have to be a block of cheese that I grate and measure?" Here's the good part: Use what you have, which, chances are, are what you like. It doesn't matter what brand of spaghetti sauce or kind of cheese.
Pre-heat oven to 350 degrees F.
Take a 9 X 13 inch baking pan. Dump the dried ziti into the pan. (No, no, do NOT cook the ziti first. Dump the ziti uncooked straight from the box.) Pour the spaghetti sauce into the pan and add one jar-full of water into the pan. Stir to mix. Add most of the shredded cheese, reserving 1/4-1/2 cup of cheese. Stir again to mix. Bake in pre-heated oven for 30 minutes. Top with remaining cheese and bake for another 5 minutes for a total time of 35 minutes.
Serve with a salad and possibly garlic bread and possibly a peanut butter pie for dessert
See? Simple, hot, good and with at minimum amount of energy. What could be better for an after-work dinner?
Note: My younger two and I have called this recipe Talking Pasta for a few years. I can almost hear you thinking Huh? Talking pasta? Years ago, one of the name brands of spaghetti/pasta sauce had one line of sauce that was marketed for baked ziti. Their commercials showed cartoon ziti that talked about how good the sauce was in baked ziti; hence, Talking Pasta. Call it that, or Baked Ziti; either way, it's yummy, quick, and easy! Enjoy!
Wednesday, January 9, 2013
Peanut Butter Pie
I drove cab for a number of years. I figured if my ex- could make money driving cab (and he did), I'd give it a try. Ended up meeting my second husband that way; by the time he quit driving, he'd been a cab driver for "only 37 years," garnering the nickname Rookie by one of the dispatchers.
One Friday just before Thanksgiving, I got a call to pick up a fare at a nearby grocery store. After we'd loaded his groceries and found out where he was going, we headed off. During the drive, we talked; I discovered he was a single parent (divorced, sole-custody of a son and daughter, both late middle-school age), where he worked, etc.
As we pulled up in front of his place, he asked me to honk the horn; immediately, his two kids came out to help. The first words from his daughter were to ask if he'd gotten the ingredients for the peanut butter pie. He had, then explained that their church was having a pre-Thanksgiving get-together for church members and everyone was to bring an item. This was their offering.
"What's in the pie?" I asked. He gave me a funny look and answered, "Well, there's peanut butter..."
By this time, the groceries were unloaded, the trunk closed, and the kids were heading inside; I got paid and left.
The following week, I managed to pick the same man up. This time, during the small talk on the way home, I discovered the ingredients for the pie, but not the amounts. It wasn't until the third trip - three weeks in a row! - that I was able to get the recipe from him.
It seems that there are several restaurants that have peanut butter pie. I've tasted a few, but this simple recipe is, by far, the best.
I've tweaked the recipe a little: the original calls for 1/3 cup of confectioner's sugar and 1/3 cup of peanut butter; I've upped both to half-a-cup.
PEANUT BUTTER PIE
8-ounce tub of Cool Whip (see note)
8-ounce block of cream cheese (see note)
1/2 cup peanut butter (smooth is preferable)
1/2 cup confectioner's sugar
Pie crust (see note)
Put Cool Whip, cream cheese, peanut butter and sugar in a large mixing bowl. With beaters, beat on high. Pour into pie crust, smooth out, and freeze for 1 hour.
Note: Cool whip (or store equivalent) can be fat-free. Cream cheese can be regular cream cheese or the 1/3 less fat kind, but do not use fat free, as the pie won't set up right. I usually use a store-bought graham cracker crust for the pie, which is what the man used to make this. However, you can also use an Oreo cookie crust.
Video to come...later
Last week, I started filming how-to videos for the blog and ran into a couple of snags. Let's just say that I was so not happy with how the videos turned out.
So...I'm going to start posting the recipes here, one at a time, along with any stories that go with it.
Stories? you might ask? Recipes have stories?
Well, yes. Very few of us have each section of our lives in a vaccum, completely separate from the rest of our lives: the cookies Grandma made for Christmas, as well as her every day cookies; the too-easy-to-screw-up,-no-bake pie that you screwed up the first three times you made and that your family will never let you forget about; the chicken casserole that Uncle Joe's boss found offensive, telling Aunt Marie that casseroles were simply a way to get rid of left-overs...
So, wander off to the next post (Peanut Butter Pie) and read away. Videos will follow, but at a later time. And yes, I'll keep everyone posted as they show up...
Saturday, January 5, 2013
Started filming...
I started filming Confessions of a Foodie this evening. The plan is to film several episodes, then post them in separate videos. Each video will correspond with a post here.
This evening, I filmed how to make Peanut Butter Pie; in a little while, I'll be filming how to make Meatless Ball Subs. In the next day or two, I'll also film how to make Baked Ziti (a.k.a. Talking Pasta).
Keep an eye out, and your appetite ready; I'll post on Facebook when videos and recipes are ready for your culinary pleasure...
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