tag:blogger.com,1999:blog-1822960789649697722024-03-19T04:49:21.441-05:00Grammy Blick's Favorite RecipesIf you use one of my recipes, please attribute my blog (or include the link), OK?Phyllis Blickensderferhttp://www.blogger.com/profile/03206757687699759551noreply@blogger.comBlogger149125tag:blogger.com,1999:blog-182296078964969772.post-45471987576479459322023-11-29T16:57:00.001-06:002023-11-29T16:57:42.611-06:00Microwaved "Baked" Potatoes, and More<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIcBN6YMxd5MmcOxuagj_3BE5kwFiNf0Hz7P6vjKg3jKAQvPekt1KN7Eb2PWFOf8VUDdCg4-qPJV0AXuB2zMsGSkUGka5MKR8E9SdH2s6Qhk_cnZVmfGlHC1-mEh3ZnZjaO1sLqlFCtGxnreL5KvXdlOaz6JIRNviwrnU9iCabnAHAUVuL1QG_qIzVaJ0/s640/Baked%20Buttered%20Potato.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="439" data-original-width="640" height="277" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIcBN6YMxd5MmcOxuagj_3BE5kwFiNf0Hz7P6vjKg3jKAQvPekt1KN7Eb2PWFOf8VUDdCg4-qPJV0AXuB2zMsGSkUGka5MKR8E9SdH2s6Qhk_cnZVmfGlHC1-mEh3ZnZjaO1sLqlFCtGxnreL5KvXdlOaz6JIRNviwrnU9iCabnAHAUVuL1QG_qIzVaJ0/w404-h277/Baked%20Buttered%20Potato.jpg" width="404" /></a></div>Beloved Husband and I have used these same numbers on two large russet potatoes as well as on three medium sized potatoes. They all came out completely done, fluffy when opened, and soaked up butter and sour cream beautifully! I’ve found that placing fork tines in a row down the top is almost an easy zip when busting the potato open by pushing ends and sides - but put additional fork pokes sides and bottom. No explosions encountered. While it is true that not all microwaves cook exactly the same way, I don't think you can go wrong starting with these numbers, and adjusting as you learn your microwave's responses.<p></p><div>Start with russet potatoes. Those and sweet potatoes are the best bakers as far we're concerned. As usual, adjust for your own personal tastes. I haven't tried microwaving the sweets, but if you do, please let me know the results. Those are best served with honey butter, adding a sprinkle of cinnamon if you wish.</div><div><br /></div><div><div>Bake to russets. Scrub the baking potatoes, checking for any bad spots. Pat dry them dry.</div><div>Poke holes in the potatoes with a fork. Place in the microwave. We didn’t cover them in any way.</div><div><br /></div><div>Cook as follows:</div><div><br /></div></div><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div><div>4 minutes in the microwave on full.</div></div></blockquote><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div><div>Turn potatoes over.</div></div></blockquote><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div><div>5 minutes more in the microwave.</div></div></blockquote><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div><div>2 minutes rest.</div></div></blockquote><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div><div>2 minutes more in the microwave.</div></div></blockquote></blockquote><div><div><br /></div><div>Use a hot pad to place potatoes on the plate. Here's where Beloved Husband and I separate on how an opened baked potato should be dressed. His idea is a goodly amount of butter, melted and mashed into the fluffy middle of the creamy whiteness.</div></div><div><br /></div><div>Mine depends on what's in the fridge. Butter, of course. If we have some good cheddar cheese, that needs to be grated and added. Or some shredded cheese of your choice. A plop of sour cream is good, too. Every once in a while, we actually plan ahead. Not often.</div><div><br /></div><div>If having guests, it's a good idea to have a variety of toppings - their favorites, if you've asked - in matching small dishes. That always makes guests think we know what we're doing. For us at home, we aren't nearly as formal.</div><div><br /></div><div>Now, if you must oven bake your potatoes, here are some excellent links for tips:</div><div><br /></div><div><h4 style="background-color: white; color: #666666; font-family: Arial, Helvetica; font-size: 14.212px; font-style: italic; font-weight: normal; margin: 0px;"><a href="https://www.thelist.com/215058/the-real-reason-british-baked-potatoes-taste-better/">https://www.thelist.com/215058/the-real-reason-british-baked-potatoes-taste-better/</a></h4></div><div><br /></div><div><h4 style="background-color: white; color: #666666; font-family: Arial, Helvetica; font-size: 14.212px; font-style: italic; font-weight: normal; margin: 0px;"><a href="https://cupofjo.com/2014/08/how-to-make-english-jacket-potatoes/">https://cupofjo.com/2014/08/how-to-make-english-jacket-potatoes/</a></h4></div><div><br /></div><div>And I'll close with my personal Double Baked Potatoes:</div><div><ul style="text-align: left;"><li>Bake the potatoes the way you like best.</li><li>Slice a strip off the top of each potato and scoop out the insides into a mixing bowl being careful not to tear the shell, leaving enough to allow the potato to stand on its on.</li><li>Add your favorite flavor enhancements to the bowl (most suggestions include some or all: butter, sour cream, milk, shredded cheese, salt/pepper.)</li><li>Mix well and stuff mixture back into potato shell. Optional, too with cheese and bacon crumbles.</li><li>Bake again for an additional 15 minutes. Plate potato and serve.</li></ul><div>However you bake potatoes, enjoy them!</div></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div>Phyllis Blickensderferhttp://www.blogger.com/profile/03206757687699759551noreply@blogger.com0tag:blogger.com,1999:blog-182296078964969772.post-6194379521680757112023-06-05T19:54:00.003-05:002023-06-05T19:54:51.774-05:00Chicken Pot Cobbler - DO NOT STIR<p> Once again, I don't have a photo of the dish I made, but if you visit a site called <a href="https://30seconds.com/food/tip/amp-59261/TikTok-Chicken-Cobbler-Recipe-The-Chicken-Pot-Pie-Recipe-People-Lost-Their-Minds-Over" target="_blank">30 Seconds</a>, you'll see a similar picture <i>(mine didn't brown as evenly - but not bad for a 25-year-old oven, wouldn't you say?)</i> and the foundation of the recipe I adapted for our own purposes. It is flexible as to flavors, use your favorite savorys.</p><p>I trust the <i>DO NOT STIR</i> instructions because I have such recipes for peach cobbler and chocolate cobbler that work perfectly. If you stir, it just won't come together as it should - even though pouring close to three cups of liquid in at the last takes a lot of will power! Stick with the instructions.</p><p><b><i>Ingredients:</i></b></p><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><p>1 rotisserie chicken, shredded (I used boneless/skinless thighs - see the instructions)</p><p>1 stick (8 tablespoons) butter, melted</p><p>1 bag (12 ounces) frozen mixed vegetables</p><p>garlic powder or other seasonings</p><p>1 box Red Lobster Cheddar Bay biscuit mix</p><p>2 cups milk</p><p>1 can (14 ounces) chicken broth <i>(2 cups of broth is what I ended up with out of the crockpot, matching the original recipe. I would not suggest more or less!)</i></p><p>1 can (10 ounces) cream of chicken soup <i>(I used Campbell's Chicken and Herbs, but Chicken and Mushrooms would be a good choice, too.)</i></p></blockquote><p><b><i>Instructions:</i></b></p><p><i> Note: I used 6 boneless/skinless chicken thighs. Crockpot slow cooked in a cup of chicken broth and our favorite seasonings: garlic powder, Lawry's seasoned salt, "Magic" seasoning, a small bit of pepper. Shredded with two forks.</i></p><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;">Poured the melted butter into a 13x9-inch baking dish. <i>(I melted the butter in a pan on an electric burner set to "Warm" so it woould melt slowly as I shredded the thighs. Timing was close.)</i><p>Layer the shredded chicken over the butter.</p><p>DO NOT STIR.</p><p>Layer the frozen mixed vegetables over the chicken. Sprinkle with salt, pepper, garlic powder or seasonings of choice. <i>(I used little seasoning here as I used the crockpot broth mixed with the chicken soup, shown below) (Also, I put the mixed veggies in the butter and layered the chicken on top. Didn't cause a problem, so this is a really versatile recipe.</i></p><p>DO NOT STIR.</p><p>Mix together the Red Lobster biscuit mix, seasoning packet with it, and milk in a bowl until it is very smooth. Pour the mixture over the mixed vegetables. </p><p>DO NOT STIR.</p><p>Thoroughly mix the chicken broth and cream of chicken soup in a bowl. Pour the mixture over the top of the biscuit mix layer.<i> (See Note above - just be sure you have enough liquid, don't try to shorten it or the sauce will not firm up correctly.)</i></p><p>DO NOT STIR.</p><p>Bake in a preheated 350-degree F oven for 50 minutes to 1 hour <i>(ovens vary - mine took the full hour)</i> or until golden on top. Remove from the oven and let the cobbler sit for about 10 to 15 minutes so the sauce firms up <i>(and it stops boiling!)</i></p></blockquote><p>Three of us tried this and added it to our rotation list of "Things we like to eat." We did have some left over - thus proving it will serve four well - and reheated it in the oven the next day. It lacked the "soupiness" of the first round, but held the flavor well, just felt a bit more biscuity.</p>Phyllis Blickensderferhttp://www.blogger.com/profile/03206757687699759551noreply@blogger.com0tag:blogger.com,1999:blog-182296078964969772.post-36451079360879534922023-06-05T11:09:00.002-05:002023-06-05T11:09:22.906-05:00How Do You See Recipes?<p> </p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC0OVycXUupCTdIdI5BGDLfeqcTQvu8vM-uUXBxSNoSVakmVVjEPho7VlrD7-zFFg1JMBDlqZ6PNH3DiBTe4dyBkNKs5L6grvD4DBzrgvcVhj_VB_7Dbf5G6v0abh8ChxPX4uxWc3Ck58Qh7B-ORI7BgWm76OcZdl38TUiz2uLGY7j3SObI2EK-Bog/s807/GoodRecipesNeed.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="807" data-original-width="640" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC0OVycXUupCTdIdI5BGDLfeqcTQvu8vM-uUXBxSNoSVakmVVjEPho7VlrD7-zFFg1JMBDlqZ6PNH3DiBTe4dyBkNKs5L6grvD4DBzrgvcVhj_VB_7Dbf5G6v0abh8ChxPX4uxWc3Ck58Qh7B-ORI7BgWm76OcZdl38TUiz2uLGY7j3SObI2EK-Bog/s320/GoodRecipesNeed.jpg" width="254" /></a></div><div style="clear: both; text-align: center;"><span style="font-size: x-small;"><i>From Washington Post's Eat Voraciously 5/30/23</i></span></div><p><br /></p>I've been reading over some of my own recipes, and the majority of my posted recipes do not meet this Cheat Sheet. And, I probably won't get much better in posting multiple formats - I really do not have time. Plus, since I've not monetized and added sponsors, I don't get many people stopping by, but among those who do are cooks who write their own recipes - at times by rewriting another person's. I do often.<p></p><div>I only have a couplt of recipes where there are measurements in multiple formats - and usually those are ones that come in another format and I've added what I'm used to measuring.</div><div><br /></div><div>Only a couple of recipes explain why as well as the result of changing cooking times.</div><div><br /></div><div>I am very remiss about explaining why ingredients are added in they order they are, yet that can be very important to the chemical process that does define how well using another person's recipe turns out awful instead of awesome. My apologies.</div><div><br /></div><div>Now, when it comes to explanations - I have been wordy on a lot of them. If there is an outside context, I will include a link. However, most of the wordiness includes specifics for when and why that particular dish was chosen or acquired. I am really more interested in family history and why we like the dish that cultural background. Probably because I don't choose recipes from a specific culture.</div><div><br /></div><div>Leftovers? We heat and eat them. Within one or two days. We've even had three meals in a row with some recipes. Therefore, I don't have much advice. If no one eats a leftover test case, I seldom mention that we threw it out after a couple of bites.</div><div><br /></div><div>Seriously, though, it is a good idea to think of the people who might be using the recipe in the future, and follow the Washington Post's suggestions from Eat Voraciously. There recipes are well written - just the majority of them are not currently part of my culture.</div><div><br /></div><div>When you make another's recipe your own with specific changes - do acknowledge the source, and explain what you changed and why. It really may affect the chemistry!</div><div><br /></div><div>Enjoy the changes - they do make the recipe your family's, and when you match their tastes with something new/different, it's to be appreciated.</div>Phyllis Blickensderferhttp://www.blogger.com/profile/03206757687699759551noreply@blogger.com0tag:blogger.com,1999:blog-182296078964969772.post-17488675934550524122023-01-16T10:03:00.002-06:002023-01-16T10:03:39.645-06:00Smothered Chicken Legs - Borrowed and Adjusted<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi18o8x0cZ3bZ-KIIY1nX7Q39qnNYYMxxvls_qUDbMUO9Blusk4zpqbMmXMTXd1nKS_MUWLvL-4urx3eVlczrsXQtn9e6ZaK88lk2BYN1nWLH08pwL5nfYkS6HyuwnGxolGCXMIgsDM6uHO7KusDnYAHqriJGW9zX4gQIZuAGyNVOdAg49OPpIv-u0u/s205/temp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="172" data-original-width="205" height="245" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi18o8x0cZ3bZ-KIIY1nX7Q39qnNYYMxxvls_qUDbMUO9Blusk4zpqbMmXMTXd1nKS_MUWLvL-4urx3eVlczrsXQtn9e6ZaK88lk2BYN1nWLH08pwL5nfYkS6HyuwnGxolGCXMIgsDM6uHO7KusDnYAHqriJGW9zX4gQIZuAGyNVOdAg49OPpIv-u0u/w292-h245/temp.jpg" width="292" /></a></div><br /><p></p><p>Finally, I remembered to get a photograph of a dish! However, please note it's before the smell greeted us upon our return from church. This is one of those Crockpot meals where we can be assured of a good meal after a morning of learning and worship.</p><p>Beloved Husband Googled and found this - first fixed 7 August 2021 and we all loved it. He fixed a full package of legs and adjusted the ingredients. We keep small new potatoes (both Yukon and red) so he just cut the Goldens in half, added layers of onion and baby carrots. I saved it as a Favorite in my Pepperplate! He did omit the black pepper. Since pepper can be added at the last, the diners can make the difference. He repeated this two weeks later with boneless/skinless thighs. Just as good. </p><p>We had this for lunch this Sunday, and I was getting back to my blogs, so it seemed a good timing to share what we originally found at <a href="https://www.mommysfabulousfinds.com/crock-pot-recipe-smothered-chicken-legs/" target="_blank">Mommy's Fabulous Finds</a>:</p><p><b>INGREDIENTS</b></p><p></p><ul style="text-align: left;"><li>1 28 oz can petite diced tomatoes (we often use flavored diced)</li><li>6 red potatoes cubed (we use small Yukon Gold)</li><li>1 large Vidalia onion sliced (we use regular white onions)</li><li>2 cups baby carrots</li><li>4 tbsp flour</li><li>2 tbsp garlic powder</li><li>3 tbsp minced onion (nope - because we use a lot of onion, above)</li><li>2 tsp salt</li><li>2 tsp lemon pepper or black pepper (we don't use pepper)</li><li>2 tsp paprika</li><li>3 tbsp olive oil</li><li>6 to 8 skinless chicken legs (have been known to use w/skin, too, or thighs)</li></ul><p></p><div><b>INSTRUCTIONS:</b></div><div><ol style="text-align: left;"><li>Turn on the crock pot/ slow cooker to low heat.</li><li>Place the potatoes & tomatoes (with juice) on the bottom and then layer with the onions and carrots.</li><li>In a medium bowl, whisk together all of the seasonings & flour. Add oil & mix well.</li><li>Rub the chicken legs with the seasoning mixture and add them to the slow cooker.</li><li>Cool on low for 7 hours (or high for four and a half.)</li></ol><div>Our preference is dark meat in the first place, and breasts would be a third choice - and usually more expensive. I believe it would be good for pork, too, roast or chops. Very versatile recipe. Oh, those diced tomatoes? Try the onion/garlic/basil and serve with pasta as a side, or use unflavored and add your favorite Chinese flavorings and serve with rice. Yesterday we had quite a bit of the liquid left, so I'm using that with rice and making a "sort of" soup out of it, with meat from one of the leftover legs. Very versatile recipe.</div></div>Phyllis Blickensderferhttp://www.blogger.com/profile/03206757687699759551noreply@blogger.com0tag:blogger.com,1999:blog-182296078964969772.post-67675489417998386732023-01-13T11:40:00.002-06:002023-05-30T09:46:23.249-05:00Ribeye Steaks, Not Grilled<p style="text-align: center;"> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyVyY4lwxePA1NGZBQR2GQ56WnRFY_7nNUY4q90QeS8mhRYIGXWkCGyubiHpacPRHtBh7e0pkxeEcH4jQioXnoKvYZQlU5stkHeMMvtKO8zua1c2OZqchhUlqSeDKH_hItS10AnYSP_dvqOlONy8C52Y1nkG6kPk5rYLPw0eTracn-QanRWdnQQDfp/s200/RibeyeSteaks.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="165" data-original-width="200" height="165" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyVyY4lwxePA1NGZBQR2GQ56WnRFY_7nNUY4q90QeS8mhRYIGXWkCGyubiHpacPRHtBh7e0pkxeEcH4jQioXnoKvYZQlU5stkHeMMvtKO8zua1c2OZqchhUlqSeDKH_hItS10AnYSP_dvqOlONy8C52Y1nkG6kPk5rYLPw0eTracn-QanRWdnQQDfp/s1600/RibeyeSteaks.jpg" width="200" /></a></div><br /><p></p><p>A series of events left Beloved Husband and I alone Thanksgiving 2022. We purchased good ribeyes for four, but our son-in-law was hospitalized the day before Thanksgiving, his and our daughter's went into the freezer for later. We had small, new Yukon Gold potatoes, and BH asked for creamed peas. </p><p>It was chilly and raining, so I found some “how to” fix those steaks on the stove. That worked beautifully and BH said to save the recipe. Here it is. I did get help from several sources on the web. One was <a href="https://bestbeefrecipes.com/steakhouse-steak/" target="_blank">BestBeefRecipies.com</a> , who had a good chart for timing. The majority of the others used similar sear/oven timings and were too many to list.</p><p>We fixed the remaining two steaks a week later - definitely repeatable process, but this time both were medium rare - not as long in the oven. Four minute sear for each side - three minutes in the oven. Beloved Husband doesn't like his as rare as I do, but we discovered the first time that his came out more medium and he opted to try my timing. It's all in the timing! If you choose a thicker steak, add time in the oven accordingly.</p><p><span style="background-color: white; color: #666666; font-family: Georgia; font-size: 16px; font-style: italic;">(For family members - that is the large dinner plate, not the "breakfast" plate we usually use. I know - a large ribeye, made two meals!)</span></p><p><b>INGREDIENTS</b></p><p></p><ul style="text-align: left;"><li>2 to 4 1” ribeye steaks (if yours are thicker, remember the oven timing increases)</li><li>Lawrey’s Seasoned Salt</li><li>Garlic powder</li><li>Butter</li><li>(Your favorite steak seasoning if it’s not the above)</li></ul><p></p><p><b>INSTRUCTIONS</b></p><p></p><ol style="text-align: left;"><li>(Sear in an oven-safe skillet, or cast iron and save a pan. I cooked two in a rather large cast iron skillet, not touching.)</li><li>Thirty minutes prior to grilling, set the steaks out to warm to room temperature.</li><li>Just before cooking, spread your seasoning across the top side of the steaks.</li><li>I cooked two in a rather large cast iron skillet, not touching.</li><li>Preheat oven to 350f.</li><li>Turn the heat up high on the pan, and melt a tablespoon of butter, then add the steaks seasoned side down. (I cooked our two in a rather large cast iron skillet, not touching.)</li><li>Sear for three to four minutes depending on how you like your steak. (We do medium, some pink in the middle, so seared for four minutes each side.)</li><li>Season the unseasoned side while searing the first side.</li><li>Turn and sear the second side for three to four minutes.</li><li>If you like your steak rare, your work is done. Otherwise, place the skillet/steaks in the oven to continue cooking. Five minutes, then resting before serving gave us a medium steak.</li></ol><p></p><p><br /></p>Phyllis Blickensderferhttp://www.blogger.com/profile/03206757687699759551noreply@blogger.com0tag:blogger.com,1999:blog-182296078964969772.post-87442626211112320002023-01-13T11:23:00.001-06:002023-01-13T11:23:37.272-06:00A Rueben Sandwich Casserole<p> Once again, I didn't get the picture taken. I did so want to try this recipe, but thought there would be too much for a couple of people to eat quickly. A good spot to test a new recipe is taking the finished product (assuming it passes your taste test a bit before serving your testers - and be open that it is a new recipe!) to a covered dish church function. That makes for a wonderful test group.</p><p>As much as I love Reuben sandwiches, this recipe did lack a bit in convincing me it will be delicious, but I had to try it! Took to a church Ladies Meeting 1/9/23 - sent requested recipe via Pepperplate to three people! Yes, they liked it. It was cut down the middle, then in about 3"slices so there were many testers. </p><p>I used my 10"x10" Corning Ware dish - half a crescent roll barely fit the bottom and top. Because a couple of people did not like TI dressing, none was used this time around. Yet the dish was emptied. I don't recall the brand of sauerkraut, but it was 32 oz in a glass jar. We had used half of it before, and I'd use a bit more than half next I make this Rueben casserole. Caraway seeds were not used this time. This recipe comes from:</p><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px;"><p style="text-align: left;">"<a href="https://feminologie.com/reuben-crescent-bake-recipe/amp/" target="_blank"><b>Feminologie</b></a> is here to help you cook delicious meals with less stress and more joy. We offer recipes and cooking advice for home cooks, by home cooks. Helping create “kitchen wins” is what we’re all about."</p></blockquote><p><b>INGREDIENTS:</b></p><p></p><ul style="text-align: left;"><li>1 tube Crescent rolls</li><li>8 to 10 slices Swiss Cheese</li><li>3/4 pound sliced deli corned beef</li><li>1/2 cup Thousand Island salad dressing</li><li>1 (14oz) can sauerkraut drained</li><li>1 large egg white lightly beaten</li><li>1/2 teaspoon Caraway Seeds (optional)</li></ul><p></p><p><b>INSTRUCTIONS:</b></p><p></p><ol style="text-align: left;"><li>Preheat oven to 375.</li><li>Unroll one tube of crescent roll dough and place half in a baking dish that has been lightly greased. Seal perforations.</li><li>Bake for approximately 8-10 minutes until golden brown.</li><li>After the bottom dough has baked, remove from oven.</li><li>Layer half of the cheese on top of the baked crescent rolls.</li><li>Next layer all of the corned beef.</li><li>Combine the sauerkraut and Thousand Island Dressing together.</li><li>Spread the sauerkraut over the corned beef.</li><li>Place the remaining cheese over the top of the sauerkraut.</li><li>Place the remaining half of the crescent roll dough on top of the last cheese layer. Carefully seal the perforations.</li><li>Brush with the egg white and sprinkle with the caraway seeds.</li><li>Bake for 12-16 minutes until the crust is golden brown.</li><li>Let stand for 5 minutes before cutting.<span> </span></li></ol><div>I know I'll be making it again, and promise that when I do I will take a photo in my Corning Ware dish so you can judge the size of the servings. If you do like Rueben sandwiches, this is a nice dish. If you love Ruebens as I do, there needs to be a bit more adjustments. I'm thinking of a marbled rye in some method - probably will wait a while for my own "test kitchen group" tries other people's dishes before taking another so different from "covered dish luncheons."</div><p></p><p></p><p></p><p></p>Phyllis Blickensderferhttp://www.blogger.com/profile/03206757687699759551noreply@blogger.com0tag:blogger.com,1999:blog-182296078964969772.post-43749121365552901912022-09-29T12:39:00.002-05:002022-09-29T12:39:38.294-05:00Tips - and Source - For Marinating<p style="text-align: center;"> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://www.dartagnan.com/marinating-basics-and-techniques.html" imageanchor="1" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" data-original-height="110" data-original-width="250" height="110" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigIvOf3gnlEfXfN4AbNqPiBtW0R1qjPdrCkXClC5rDx2DiVI1m98QSXDsFmAn2M0XhnCFtUNdTclSsZsTvZ6X9H_1PAWxp_P7MvT9dLcAkSXNufy0riuarNsq8z_j_iOsOu9Swu5tWpCg1YAyQs76LEcV4IqzxcMpigx8SsvGqeMyFtmEjbwS-lPso/s1600/temp.jpg" width="250" /></a></div><p></p><p>I needed a marinade and my Google search brought up <a href="https://www.dartagnan.com/" target="_blank">D'Artagnan</a>. My love of reading kicked in and I wanted to know more about how the name fit with marinades. To get the whole marinade story, click on the logo. To go to their home page and learn more, click on this link <a href="https://www.dartagnan.com/" target="_blank">D'Artagnan</a>, or the one above. Well worth your time.</p><p>But - what I wanted was tips on marinade that I could put into my Pepperplate storage and could share on here. The following is what is in my Pepperplate, along with a link to <a href="https://www.dartagnan.com/" target="_blank">D'Artagnan</a>;</p><h3 style="text-align: left;"><b><i>TIP - Marinating Basics</i></b></h3><p>A great marinade is carefully balanced and made of three basic components - acid, fat, and seasoning. Acids, fats and seasonings not only work well together but they also enhance each other’s functions when used in the right ratios.</p><p>ACID . . .</p><blockquote style="border: none; margin: 0 0 0 40px; padding: 0px;"><p style="text-align: left;">such as wine, vinegars, citrus juice, buttermilk and enzyme-rich fruits like papaya or pineapple, work to soften the meat's surface by weakening proteins allowing for slight absorption of flavoring. They also help to inhibit carcinogenic effects from grilling and roasting – think of acids like ‘free-radicals' for meat. Use them sparingly for best results.</p></blockquote><p>FAT . . .</p><blockquote style="border: none; margin: 0 0 0 40px; padding: 0px;"><p style="text-align: left;">such as olive oil, duck fat, coconut milk or even yogurt, act as moistening agents, flavor enhancers and carriers of fat-soluble flavor compounds in certain herbs and spices.</p></blockquote><p>SEASONING . . .</p><blockquote style="border: none; margin: 0 0 0 40px; padding: 0px;"><p style="text-align: left;">impart flavor and often help with carmelization. Some common marinade seasonings are spices, herbs, soy sauce, sugar, aromatic vegetables such as garlic, onions or celery and chiles.</p></blockquote><h3 style="text-align: left;"><b><i>Quick Tips</i></b></h3><p></p><ul style="text-align: left;"><li>Marinades are great for thin cuts of meat such as single-cut chops, steaks, breasts and small birds as well as meat cut into chunks or slices for use in kabobs, satays and stir-fry.</li><li>For thicker cuts of meat or large whole birds, try brining or dry-rubs instead.</li><li>NEVER use a marinade that has been in contact with raw meat as a sauce. If you want to have a compatible sauce, set aside some of your marinade beforehand then reduce over a low flame to thicken.</li><li>NEVER marinate meat at room temperature for more than 1 hour.</li><li>Marinades are excellent for grilling just be careful of flare-ups.</li><li>Sugar and honey are great marinade add-ins. Not only do they provide flavor but they also facilitate carmelization which gives an extra layer of flavor.</li><li>Although acids used in marinades do help to weaken collagen and muscle tissue, the effect is limited to the surface only. And if you expose meat to acid for too long, you’re only making the outer layer of meat mushy, not tender. Acid laden marinades should be used for quick-soaks only and if you’re concerned about tenderness we’d recommend brining or simply starting with a naturally tender cut.</li><li>You should always use a covered non-reactive vessel for meats and poultry while marinating. Avoid aluminum containers or foil at all cost, as they’ll have a chemical reaction with your marinade causing discoloration and metallic or bitter flavor. A glass or Pyrex bowl sealed with plastic wrap works well for chunks of meat or small cuts such as tenders. For larger cuts, like steaks, chops or breasts use a shallow baking dish large enough to hold all pieces in a single layer. If you’re marinating a whole roast or bird an extra large re-sealable zipper bag with the air squeezed out works well and makes turning a breeze. For food safety, always marinate in refrigerator. You can remove the marinating meat up to 1 hour before cooking to take the chill off.</li></ul><div>No - the layout and order doesn't match <a href="https://www.dartagnan.com/" target="_blank">D'Artagnan</a>'s but it fits pepperplate and my purposes. If you do use any of this in another written methodology please remember to include the link to <a href="https://www.dartagnan.com/" target="_blank">D'Artagnan</a>. </div><p></p>Phyllis Blickensderferhttp://www.blogger.com/profile/03206757687699759551noreply@blogger.com0tag:blogger.com,1999:blog-182296078964969772.post-9780052138653704622022-03-21T12:34:00.000-05:002022-03-21T12:34:08.580-05:00Blue Cheese Dressing<p style="text-align: center;"> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikXWxDS2mZ8f4r1Doe2p13bMcw5YBLVZ5HktD8zRtJJoeOPUU3Q5IsE_qaoiOEe0EhX-kYKRqZIDp-p0bmA0SFby96Hyxj_kPpYGY5xffN1wA4d_MRl5Zhf26RX-Ba3598NOM8nspiZr-st277eyohrrftV9UsEe1VURgkmG6k6L1QFXkV2jci5hFv/s217/temp.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="186" data-original-width="217" height="224" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikXWxDS2mZ8f4r1Doe2p13bMcw5YBLVZ5HktD8zRtJJoeOPUU3Q5IsE_qaoiOEe0EhX-kYKRqZIDp-p0bmA0SFby96Hyxj_kPpYGY5xffN1wA4d_MRl5Zhf26RX-Ba3598NOM8nspiZr-st277eyohrrftV9UsEe1VURgkmG6k6L1QFXkV2jci5hFv/w261-h224/temp.jpg" width="261" /></a></div><span style="font-size: x-small;"><div style="text-align: center;">I've "borrowed" and edited from a site because I neglected to take a photo. This will be updated and the photo removed.</div></span><p></p><p>Blue cheese isn't a dressing I'd ask for every time - but I love it with fruit. I've been eating more salads, and have fruit on hand. One evening last week I wanted blue cheese to go with the fruit I had added to a salad. I had no such dressing, but I had some good blue cheese. So I googled for recipes and found several that sounded good. Checking to see what I had on hand, I chose a couple, combined - and deleted - a couple of items, and came up with:</p><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><p>1 cup mayonnaise (I use Miracle Whip, not mayo, at home - will change the taste)</p><p>3 oz crumbled blue cheese, divided in half to mix and half (or a bit more*) before serving</p><p>1/2 cup half and half (or buttermilk, whole milk - I had 2% on hand, so I added a tiny bit of melted butter)</p><p>2 tablespoons sour cream (I suggest not using the light, for richness)</p><p>1 tablespoon freshly squeezed lemon juice (all I had was bottled, fresh would be better)</p><p>1/4 teaspoon Worcestershire sauce</p><p>1/2 teaspoon kosher salt (I omitted any salt - MW has some of its own, so does Worcestershire)</p><p>(I added a “sprinkle” of garlic powder)</p><p>Freshly ground black pepper (I ommitted - personal preference)</p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p></blockquote><p>Oh - I only needed enough for my salad, didn't want to save any, so the recipe was worked in spoonfuls and "dashes", not cups. The full recipe will give you about 2.25 cups and will keep up to five days, according to all the recipes I read. Here is how I put my spoonfuls and bits together:</p><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><p>I put the Miracle Whip and sour cream together first, then the rest, and mixed them well, breaking up and mashing the blue cheese. </p><p>Then added the milk next to last, to get the right amount to adjust creaminess. If you get it too thin, add some Miracle Whip or sour cream, depending on your desired taste.</p><p>*Finally, the last of the blue cheese, and I like lots of crumbles, so lots were added!</p></blockquote><p>Yes - Blue Cheese dressing really is adaptable! And was delicious with my mixed greens and fruit salad.</p>Phyllis Blickensderferhttp://www.blogger.com/profile/03206757687699759551noreply@blogger.com0tag:blogger.com,1999:blog-182296078964969772.post-9539645545285805672021-10-26T11:43:00.003-05:002021-10-26T16:23:05.330-05:00Apples and Cinnamon Rolls - awesome combination!<p style="text-align: center;"> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://commons.wikimedia.org/wiki/File:Cinnamon_Rolls_(97906987).jpeg" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" data-original-height="533" data-original-width="800" height="173" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3pwFcBA0hltvu7SWDM8vQz3sQcRpoSUJjqH-rgcUh4P5wICEDfnJPgiiDdQ7RTIbFlM_sz6ED5UWZbDmA8hcZjQIQvRqsDXo5G4G2RZfv1FjOW-bNBGvB9FJBAKmh4LtKHE8g9uqjOKg/w259-h173/800px-Cinnamon_Rolls_%252897906987%2529.jpeg" width="259" /></a><a href="https://commons.wikimedia.org/wiki/File:Golden_Delicious,_SweeTango,_Granny_Smith,_and_Gala_apples_3.JPG" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" data-original-height="427" data-original-width="640" height="175" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5vBLHM8Zx9birNIPqJtcr0jP5YdoIO0Py5Ny80wwZ8Gf3HLYMF0Xr0pdMxTayWuZVTecLWvxHoDFHDOpEjhTmfKJPpK-6a6hiR-xme9RYIKMLugfAp9i6gq5jXAFuvn_orpEg22-vWwM/w262-h175/AppleVarieties.jpg" width="262" /></a><br /><br /></div><div style="text-align: left;">Don't both of the pictures look good? A warm cinnamon roll plus the apples? Well, I found a recipe that worked beautifully combining these two!</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><a href="https://commons.wikimedia.org/wiki/File:Cinnamon_Rolls_(97906987).jpeg" target="_blank">Crazy for Crust</a> posted a recipe called Apple Fritter Cinnamon Roll Bake. I fell for that title since I've tasted the very best cinnamon roll ever at a small bakery - <a href="https://www.google.com/maps/place/YONG+Donuts+%26+Korean+BBQ/@33.1518072,-97.6902101,17z/data=!3m2!4b1!5s0x864df383488307af:0x3ce5b78bd603420e!4m5!3m4!1s0x864df3fdb637e663:0x67fd40653ec8aa34!8m2!3d33.1518027!4d-97.6880214" target="_blank">Yong Donuts and Korean BBQ, Paradise, Texas</a>. If you are ever there in the morning, early morning because they go fast, and you appreciate apple fritters, you would agree with me. Just look for this building on Main Street, just a block off Highway 114:</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://www.google.com/maps/place/YONG+Donuts+%26+Korean+BBQ/@33.1518072,-97.6902101,17" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" data-original-height="731" data-original-width="1384" height="215" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil-1kYz9ZKBm-hLBWTV6EseDO3sZWfdMSz4vNYMmeyoxTkxx1uEFEY3fqP9cq5WbF67j6eTya7rsAEQElkU6LrTPRQA5llyki6wjJnVtAmwGcbJ-ey3TZORgf_-rqe0DuvdUgILS8n44w/w408-h215/temp.jpg" width="408" /></a></div><br /><div style="text-align: left;">However, if they are sold out of fritters, Crazy for Crust's recipe comes close to the melding of flavors. I made it with a few changes and saved to my Pepperplate:</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><ul class="inggroupitems" id="28466084" style="list-style: none; margin: 0px; padding: 0px 0px 10px; text-align: left;"><li class="item" id="248618666" style="background-color: white; color: #666666; font-family: Arial, Helvetica, sans-serif; margin: 4px 0px;"><span class="content"><span class="ingquantity" style="font-weight: bold;"><span style="font-size: medium;">Ingredients</span></span></span></li><br /><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px;">2 medium apples peeled, cored, and diced small (EDITED: two medium apples gave me a bit more than two cups, but I found they fit nicely. Also, I used a mixture - one Granny Smith and one Fuji. Use your favorite cooking apples. Let me know which ones you like best!)<br />1 tablespoon brown sugar<br />1/2 teaspoon ground cinnamon<br />1 tablespoon water<br />1 can Pillsbury Grands! Cinnamon Rolls<br />5 tablespoons unsalted butter melted (EDITED: I only had salted, and it tasted fine)<br />1/3 cup packed brown sugar<br />1 tablespoon milk (optional) </blockquote></ul><div><span face="Arial, Helvetica, sans-serif" style="color: #666666;"><span style="font-size: 14.96px;"><br /></span></span></div><div><span face="Arial, Helvetica, sans-serif" style="color: #666666; font-size: medium;"><b>Instructions</b></span></div></div><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><br /></blockquote><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"></blockquote><ol style="text-align: left;"><li>Preheat oven to 350°F. Spray a 9″ pie plate or pan with nonstick cooking spray. (EDITED: I used my ceramic pie pan, which is why I think it took a bit longer to cook. But, it displayed nicely. Note, everything else in parenthesis are my changes)</li><li>Place small diced apples, (the one tablespoon of) brown sugar, ground cinnamon, and 1 tablespoon of water in a small bowl. Stir. Cover loosely with plastic wrap and cook (microwave) on high power for 2-3 minutes, or until apples are just slightly translucent. Drain well. (Original also included the instructions for cooking apples on the stove. Microwaving worked just fine for me, and that's what I'll pass long)</li><li>Cut each cinnamon roll into 6 pieces. (Original said the pieces would fall apart, but I cut them once across the center, then each half into three pieces, and placed them in the pie pan in one layer. They completely covered the pan, with hills and valleys)</li><li>(Since I used the microwave, I simply let the apples sit there until they were ready to spread across the cinnamon roll pieces. I did reserve all the juices in the bowl for the next step)</li><li>Stir the melted butter and brown sugar together, (along with the reserved juice from cooking the apples) then pour over the top of the apples and cinnamon rolls. Bake for 28-33 minutes or until cooked through in the center.</li><li>Just before serving, place the icing that came with the cinnamon rolls in a small bowl. Heat for about 10 seconds so it’s pourable. Stir in heavy whipping cream (or milk) to make it more of a glaze, then pour over the top of the casserole. Serve warm or room temperature. (We served it sliced as a pie!)</li><li>Store tightly covered for up to 2 days (since I took mine to our monthly church Ladies Meeting, there was only one slice left to bring home to my Beloved Husband.)</li></ol><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"></blockquote><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"></blockquote><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"></blockquote><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"></blockquote><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"></blockquote><p>We do know that this recipe is a keeper. Check out the original, as the blog has a lot of explanatory information as to how this came together. And, there are other great recipes there, too.</p><div style="text-align: left;"><br /></div>Phyllis Blickensderferhttp://www.blogger.com/profile/03206757687699759551noreply@blogger.com1tag:blogger.com,1999:blog-182296078964969772.post-47542192401799867142020-08-12T15:22:00.003-05:002021-10-26T10:39:24.063-05:00Need a Non-stick Skillet? - and Caramelized Onions?<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxgDQ0D-BIBcNlC3iNF_A5VVb-iwz-gWo2_nHAOrnPUAIcMW6ef7kBEICTjZ0IghWl9GaF7tjRs89DWqAH0QfaUN8EmqLKu5vQInT7NnRl5-E8LH-hTKe8USDuzfMQPvKtKP-07L5LLRU/s380/temp.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="244" data-original-width="380" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxgDQ0D-BIBcNlC3iNF_A5VVb-iwz-gWo2_nHAOrnPUAIcMW6ef7kBEICTjZ0IghWl9GaF7tjRs89DWqAH0QfaUN8EmqLKu5vQInT7NnRl5-E8LH-hTKe8USDuzfMQPvKtKP-07L5LLRU/s0/temp.jpg" /></a></div><div class="separator" style="clear: both; text-align: left;">When you treat your cast iron skillet correctly, you have an outstanding non-stick skillet! I've been told that much longer that you, dear reader, have been around - unless you are over 70 years old. Then I'll congratulate you on being tech savvy and assure you that I was not quite ten when Mom made certain I knew how important her cast iron skillet was to good meal preparation. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Not all people understand the principle, and use soap, scrapers, or just leave some burned on food in the pan and complain (loudly sometimes) that "Whoever said iron skillets were non-stick are out of their mind!" But, we really aren't. My daughters got the news, and the youngest bragged on hers - with photo - during an online Pampered Chef party. A couple of members of our household are working on "getting it," but aren't there yet. So, in case you (or a loved one) haven't gotten it yet, let's look at some of the possible solutions.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Cook's Illustrated has an article on <a href="https://www.cooksillustrated.com/articles/381-how-to-clean-a-cast-iron-pan" target="_blank"><i>How to Clean a Cast-Iron Pan</i> </a> - and that link will open in a new window when you use it - that has some excellent suggestions. It also explains why a cast iron pan does so many things well that other pans simply cannot, although they look awesome and are quite impressive. The iron pans literally can go where others can't, plus hold up under the most strenuous conditions.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I don't know what happened to my Mom's when she passed away. So much happened between that September and the following spring when Dad sold their home and moved into a fold-out trailer, staying with us in winter and summer. But I do remember one year he cleaned it for her. It much have been close to 30 years old at the time - I was married, and they got it right after they married. The pans pick up a lot on the outside, too. Mom asked Dad if he could clean it.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Dad worked for American Airlines at the Maintenance Facility in Tulsa, Oklahoma. Aircraft parts were cleaned using high speed blasting of walnut shells, which absorbed the oil and grease, leaving the parts clean. Dad got permission to hang Mom's skillet with a batch going through the cleaner - and it came out the softest, cleanest, gray that you've ever seen. I know that she had to bite her tongue for a while - she <i>had</i> asked for it to be cleaned - as she got it seasoned again.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">A correctly seasoned cast iron skillet is non-stick. That's why we need to buy quality, and keep it correctly seasoned. But - sometimes we mess up. That's what happened to Rochelle Bilow as she explained in <a href="https://www.thekitchn.com/clean-cast-iron-skillet-caramelized-onions-23064142" target="_blank">The Kitchn, August 5, 2020</a>. She, to put it mildly, overbaked sweet potatoes in hers. Then she explains how to clean it by carmelizing onions in it. That is worth keeping! Which is why I wrote this blog - to keep it handy for me. Also, just in case the link should fail, here's how she did it - making caramelized onions:</div><div class="separator" style="clear: both; text-align: left;"><br /></div><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px;"><div class="separator" style="clear: both; text-align: left;">"As the onions finished cooking, my kitchen smelled ah-mazing and I realized that I’d soon have a delicious topper for the bakery bread I’d just purchased. I also noticed that my cast-iron pan was almost back to its shiny, glossy self. All it took was a quick swipe with an oiled cloth (I keep one in a small bowl next to my stove for cast-iron maintenance), and my pan was ready for another cooking session. My pan was so glossy, I could see the reflection of my kitchen windows in it."</div></blockquote><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both;"><a href="https://www.thekitchn.com/how-to-caramelize-onions-35933" target="_blank">The Kitchn's How to Caramelize Onions</a> explains: "It’s best to caramelize three or four big onions at once in a process that takes about an hour." Yes, you can do this with one or two onions, but since they can be used in many ways, it's better to do as many as you have. Especially since The Kitchen found that the process cannot be rushed. Increased heat will scorch them, additives too early and the flavor will change. Keep the burner set to medium and cook slowly, checking every five minutes or so to scrap the bottom of the pan, stir together and adjust the heat to avoid any scorching or burning. Count on it taking an hour. If it reaches "just right" before an hour, you are exceptional - enjoy it. Oh, and "just right" is determined by your taste buds, so take a bite when you think they are ready.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Take time to read the article to learn about the "fond" from the bottom of the skillet. You will not get this from a true "non stick skillet," but a cast iron (or stainless steel) is excellent for it, and you will have onions to use:</div><div class="separator" style="clear: both;"><br /></div></div><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both;"><i>How to Use Caramelized Onions</i></div></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both;">So you’ve made caramelized onions — now what? Pile a spoonful of caramelized onions on baguette slices for a quick appetizer. You can also stir a scoop into soups, stir-fries, casseroles, pasta sauces, or braised dishes. They can go on top of pizza, layered onto burgers and sandwiches, or added to salads. I have trouble thinking of any dish that couldn’t use some caramelized onions! </div></div></blockquote><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Here is The Kitchn's recipe from that same page with: </div><div class="separator" style="clear: both;"><i><br /></i></div><div class="separator" style="clear: both;"><i>INGREDIENTS</i>:</div><div class="separator" style="clear: both;"><br /></div></div><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both;"><div class="separator" style="clear: both;">2 to 4 large yellow onions</div></div></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both;"><div class="separator" style="clear: both;">2 tablespoons unsalted butter, olive oil, or a mix</div></div></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both;"><div class="separator" style="clear: both;">1/4 cup white or red wine, vegetable or chicken stock, balsamic vinegar, or water</div></div></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both;"><div class="separator" style="clear: both;">1/2 teaspoon kosher salt</div></div></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both;"><div class="separator" style="clear: both;">1/8 teaspoon baking soda (optional)</div></div></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both;"><div class="separator" style="clear: both;">1 tablespoon water (optional)</div></div></div></blockquote><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"> </div></div></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both;"><div class="separator" style="clear: both; text-align: left;"><i>INSTRUCTIONS:<span> </span></i></div></div></div><ul style="text-align: left;"><li>Slice the onions. Trim the tip and root from 2 to 4 yellow onions. Halve each onion from root to stem, then remove the skins. Thinly slice each half from root to stem.</li><li>Heat the fat. Melt 2 tablespoons unsalted butter in a large skillet over medium heat, or heat 2 tablespoons olive oil until shimmering.</li><li>Add the onions. Add all the onions to the skillet and stir them gently to coat with the fat.</li><li>Caramelize the onions. Cook the onions, checking on them every 5 minutes. Stir the onions and scrape up any <b>fond</b> that forms on the bottom of the skillet with a wooden spoon. Exact cooking times will vary with the number of onions you're cooking, their liquid and sugar content, and their age.</li></ul><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both;"><div class="separator" style="clear: both;">• Around 10 Minutes: Onions will start to soften and turn translucent in spots. They will release a lot of liquid into the pan.</div></div></div></blockquote><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both;"><div class="separator" style="clear: both;">• Around 20 Minutes: Onions will be very soft and starting to break down. Some onions will start to show spots of caramelization and you may see some fond starting to build up in the pan. They will also start to smell caramelized. Adjust the heat if the onions seem to be cooking too quickly or you notice any burnt spots.</div></div></div></blockquote><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both;"><div class="separator" style="clear: both;">• Around 30 Minutes: Onions should be light blonde in color and starting to become jammy. More fond is starting to build up, but it should still be fairly easy to scrape it up with the evaporating liquid from the onions.</div></div></div></blockquote><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both;"><div class="separator" style="clear: both;">• Around 40 Minutes: Onions are golden and starting to smell very caramelized. Taste one — if you like the way they taste, you can stop now! For even deeper caramelized flavor, continue cooking.</div></div></div></blockquote></blockquote><ul style="text-align: left;"><li>Deglaze the pan and salt the onions. When your onions have finished cooking, pour in 1/4 cup wine, broth, balsamic vinegar, or water. As the liquid bubbles, scrape up the <b>fond</b> and stir it into the onions. Use additional liquid as necessary to scrape up all the fond. Season with 1/2 teaspoon kosher salt.</li><li>Add baking soda, if desired. Mix 1/8 teaspoon baking soda into 1 tablespoon water until dissolved, then add to the onions. Cook, stirring constantly, until the water evaporates, about 30 seconds.</li></ul><p>Now, don't you agree that method of cleaning a cast iron skillet is a lot better than my Dad's? With a bunch of caramelized onions in your refrigerator for the next couple of weeks for any number of opportunities to add taste to dishes. And, a clean cast iron skillet. </p><p></p>Phyllis Blickensderferhttp://www.blogger.com/profile/03206757687699759551noreply@blogger.com0tag:blogger.com,1999:blog-182296078964969772.post-46635806624975788102020-07-29T15:21:00.001-05:002020-07-29T15:21:30.493-05:00Acorn Squash with Sausage Dressing<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDthKxd-6drBoBV7MeCxzeGy99JOnFrYuwXjs_jV6t4Pko19j2XOXwY6fZVbAvynCmJUfJJWyR2Bgim-tE753pf9WWfljR0tjWGwM4mWlWOOVb_zExmkQJ-E8jlLgzHQ0-wmheSft6UTY/s2048/temp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1598" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDthKxd-6drBoBV7MeCxzeGy99JOnFrYuwXjs_jV6t4Pko19j2XOXwY6fZVbAvynCmJUfJJWyR2Bgim-tE753pf9WWfljR0tjWGwM4mWlWOOVb_zExmkQJ-E8jlLgzHQ0-wmheSft6UTY/s320/temp.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">No - those white ramekins are not acorn squash halves - but they came out looking better than the picture of the squash. A sweet lady at our church shared part of her garden's produce and one Sunday we got three acorn squash. Made two good meals out two of them, and really messed up on one. When we got our next acorn squash gift, I wanted to make it special - and I wanted to make it savory. I ran across two recipes and ended up combining them, while not taking advantage of options mentioned.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">So, here's the ingredients I ended up using:</div><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div class="separator" style="clear: both; text-align: left;">1 pound of Italian sausage - your choice of how spicy, we chose a mid-range</div><div class="separator" style="clear: both; text-align: left;">1/2 yellow onion, chopped finely, but large enough to identify the pieces</div><div class="separator" style="clear: both; text-align: left;">1 apple, also finely chopped, but large enough to identify the pieces</div><div class="separator" style="clear: both; text-align: left;">1/4 teaspoon allspice</div><div class="separator" style="clear: both; text-align: left;">1/4 teaspoon freshly grated nutmeg (it's a family preference)</div></blockquote><blockquote style="border: none; margin: 0 0 0 40px; padding: 0px;"><div style="text-align: left;">1 tablespoon chopped fresh lemon thyme (the garden is doing well) </div></blockquote><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div class="separator" style="clear: both; text-align: left;">1/2 teaspoon very finely minced garlic</div><div class="separator" style="clear: both; text-align: left;">1/4 cup dried baking cranberries</div><div class="separator" style="clear: both; text-align: left;">1 cup soft, fresh breadcrumbs (I chopped them the same way I did the apples and onions)</div><div class="separator" style="clear: both; text-align: left;">1 egg</div><div class="separator" style="clear: both; text-align: left;">2 teaspoons milk</div></blockquote><blockquote style="border: none; margin: 0 0 0 40px; padding: 0px;"><div style="text-align: left;">1/2 cup shredded Parmesan cheese </div></blockquote><div><br /></div><div>And, here's how I put them together:</div><div><ol style="text-align: left;"><li>Preheat the oven to 350 degrees.</li><li>Slice the acorn in half from the stem, coming around back to the stem, turning the squash to separate the halves. Trim a bit from the bottom of each to help sit without rocking, but not deeply. Scoop out the seeds.</li><li>Place the halves on a baking sheet, brush with olive oil, and place in the preheated oven for 25 minutes.</li><li>Cook the sausage until it is no longer pink, and remove pan from stove.</li><li>Combine the onion, apple, spices, and cranberries in a large bowl</li><li>Whisk the egg and milk, then add to the breadcrumbs. Add this mixture to the onion, apple mixture, along with most of the Parmesan cheese - just keep enough cheese to cover the tops when filled. Then add the sausageand combine all.</li><li>By this time your acorn squash should be ready to come out of the oven. When slightly cooled, fill with the sausage dressing mixture. Use ramekins for the remainder - as I obviously did. Top with remaining Parmesan and return all to the oven for another 25 minutes.</li></ol><div>This is very adaptable. In one recipe, it was suggested to add a cup of fresh finely chopped spinach - I was tempted, but Beloved Husband really doesn't like spinach and he did try this recipe. Another recipe suggested taking the meat from the squash and add it to the dressing. Purely a personal choice. </div><div><br /></div><div>The spices are, too, a personal choice. I used what we liked - and omitted some suggested in the recipes I looked through. That is totally up to what your family likes. Another recipe added a bit of sweetness, suggesting maple syrup. I can see where that would be very good. Cutting the cooked squash into bite-sized pieces, mixing with sausage mixture, and you have a good casserole for a fall side-dish.</div></div><div><br /></div><div>Oh, yes - another suggestion was mushrooms. Once again, I'll have to try that outside our home. Beloved Husband doesn't do well with mushrooms. I can, however, see them as a welcome addition to this dish. Just as I can see the Italian sausage being turkey or chicken instead of pork. Probably not for me, and that's totally a personal preference. </div><div><br /></div><div>The true key is to enjoy adaptable dishes and make them your own. I took parts of three different online recipes to make this one mine - and not one of them included fresh lemon thyme. Be brave, and enjoy.</div><div class="separator" style="clear: both; text-align: left;"><br /></div>Phyllis Blickensderferhttp://www.blogger.com/profile/03206757687699759551noreply@blogger.com0tag:blogger.com,1999:blog-182296078964969772.post-25062023658314187272020-06-27T13:40:00.004-05:002022-03-21T12:40:59.136-05:00Peach Cobbler - a link to Mash.com and one slightly different from Jodie SandersonThere is a definite difference between a cobbler and a crisp, and these two recipes will show that - one comes out of our church's cookbooks. In 2014 we sold over a hundred copies of <i><b>Together We Can Cook</b></i>, and matched that the following year with <i><b>Cooking Together Again</b></i>. <div><b><br /></b></div><div><b>Just FYI, they are both available in PDF for $10/each - and all that money goes to missionaries supported by First Baptist Church, Cottondale, Texas. If you are interested in the recipe books, just drop me an e-mail - GrammyBlick@gmail.com.</b><div><br /></div><div>Jodie's recipe makes a batter, Mash.com's (linked below to their page) makes what I think of more as a crisp using butter and a boxed cake mix. Both rise through the peaches to make delicious desserts that can feed a family or make a trip to a buffet table. Don't count on bringing any home. </div><div><br /></div><div>Keep in mind that your favorite fruit can be substituted for peaches! This would be just as good with blueberries, wouldn't it? What fruit would you prefer? Just leave a comment below to add to the possibilities.</div><div><br /></div><div>Once again, no photo - but when Covid-19 allows us to have dinners at church again, I promise a good photo of one of these. Let start with Jodie's:</div><div><br /></div><div><h4 style="background-color: white; color: #666666; font-family: arial, helvetica; font-style: italic; margin: 0px;">Jodie Sanderson's Ingredients and Instructions</h4><ul class="inggroupitems" id="27681650" style="background-color: white; color: #666666; font-family: arial, helvetica, sans-serif; font-size: 14.96px; list-style: none; margin: 0px; padding: 0px 0px 10px;"><li class="item" id="241408688" style="margin: 4px 0px;"><span class="content"><span class="ingquantity" style="font-weight: bold;">4</span> cups peeled, sliced peaches </span></li><li class="item" id="241408688" style="margin: 4px 0px;"><span class="content">(**we have used two cans undrained-omits the sugar/water, )</span></li><li class="item" id="241408689" style="margin: 4px 0px;"><span class="content"><span class="ingquantity" style="font-weight: bold;">2</span> cups sugar*, divided</span></li><li class="item" id="241408690" style="margin: 4px 0px;"><span class="content"><span class="ingquantity" style="font-weight: bold;">1/2</span> cup water*</span></li><li class="item" id="241408691" style="margin: 4px 0px;"><span class="content"><span class="ingquantity" style="font-weight: bold;">8</span> tablespn butter</span></li><li class="item" id="241408692" style="margin: 4px 0px;"><span class="content"><span class="ingquantity" style="font-weight: bold;">1 1/2</span> cups self-rising flour</span></li><li class="item" id="241408693" style="margin: 4px 0px;"><span class="content"><span class="ingquantity" style="font-weight: bold;">1 1/2</span> cups milk</span></li><li class="item" id="241408694" style="margin: 4px 0px;"><span class="content"><span class="ingquantity" style="font-weight: bold;"></span>Ground cinnamon, nutmeg - optional</span></li></ul><div><ol class="dirgroupitems" id="24368484" style="background-color: white; color: #666666; font-family: arial, helvetica, sans-serif; font-size: 14.96px; font-weight: bold; list-style-position: outside; margin: 0px; padding: 0px 0px 15px;"><li id="115610494" style="margin: 8px 20px 0px;"><span class="text" style="font-weight: normal;">Preheat oven to 350 degrees.</span></li><li id="115610495" style="margin: 8px 20px 0px;"><span class="text" style="font-weight: normal;">Combine the peaches, 1 cup sugar, water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from heat. (**If using canned, boil and reduce the juice from cans, then add peaches to the reduced juice.)</span></li><li id="115610496" style="margin: 8px 20px 0px;"><span class="text" style="font-weight: normal;">Put the butter in a 3-quart baking dish and place in oven to melt.</span></li><li id="115610497" style="margin: 8px 20px 0px;"><span class="text" style="font-weight: normal;">Mix remaining 1 cup sugar, flour and milk slowly to prevent clumping. Pour mixture over the melted butter.</span></li><li id="115610498" style="margin: 8px 20px 0px;"><span class="text" style="font-weight: normal;">Do not stir.</span></li><li id="115610499" style="margin: 8px 20px 0px;"><span class="text" style="font-weight: normal;">Spoon fruit on top, gently pouring in syrup.</span></li><li id="115610500" style="margin: 8px 20px 0px;"><span class="text" style="font-weight: normal;">Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking.</span></li><li id="115610501" style="margin: 8px 20px 0px;"><span class="text" style="font-weight: normal;">Bake for 30 to 45 minutes.</span></li><li id="115610579" style="margin: 8px 20px 0px;"><span class="text" style="font-weight: normal;">To serve, scoop onto a plate and serve with your choice of whipping cream or vanilla ice cream.</span></li></ol><div><h4 style="background-color: white; color: #666666; font-family: arial, helvetica; font-style: italic; margin: 0px;"><a href="https://www.mashed.com/221084/the-best-3-ingredient-peach-cobbler-recipe/" target="_blank">Mash.com's Ingredients and Instructions</a></h4><ul class="inggroupitems" id="27681651" style="background-color: white; color: #666666; font-family: arial, helvetica, sans-serif; font-size: 14.96px; list-style: none; margin: 0px; padding: 0px 0px 10px;"><li class="item" id="241408695" style="margin: 4px 0px;"><span class="content"><span class="ingquantity" style="font-weight: bold;">2</span> (15-ounce) cans peaches packed in 100 percent juice or light syrup</span></li><li class="item" id="241408696" style="margin: 4px 0px;"><span class="content"><span class="ingquantity" style="font-weight: bold;">1</span> (16.5-ounce) box yellow cake mix**</span></li><li class="item" id="241408697" style="margin: 4px 0px;"><span class="content"><span class="ingquantity" style="font-weight: bold;">1</span> stick (1/2 cup) unsalted butter, cut into 12 slices</span></li><li class="item" id="241408698" style="margin: 4px 0px;"><span class="content"><span class="ingquantity" style="font-weight: bold;"></span>Optional: 1/4 teaspoon cinnamon, cardamom, cloves, nutmeg, allspice, or ground ginger</span></li></ul><div><ol class="dirgroupitems" id="24368485" style="background-color: white; color: #666666; font-family: arial, helvetica, sans-serif; font-size: 14.96px; font-weight: bold; list-style-position: outside; margin: 0px; padding: 0px 0px 15px;"><li id="115610580" style="margin: 8px 20px 0px;"><span class="text" style="font-weight: normal;">Preheat the oven to 375 degrees Fahrenheit. Grease a 9x13 casserole dish with butter or cooking spray.</span></li><li id="115610581" style="margin: 8px 20px 0px;"><span class="text" style="font-weight: normal;">Pour the peaches into the prepared baking dish, cutting them in half if desired. If you're adding the optional ingredients, mix together the sugar and cinnamon (or other spices) and sprinkle the mixture on top of the peaches.</span></li><li id="115610582" style="margin: 8px 20px 0px;"><span class="text" style="font-weight: normal;">Sprinkle the cake mix on top, smoothing out the top with the back of a spoon or a butter knife. Do not mix the cake mix into the peaches. It will look dry and powdery, but that's okay.</span></li><li id="115610583" style="margin: 8px 20px 0px;"><span class="text" style="font-weight: normal;">Distribute the sliced butter over top of the cake mix.</span></li><li id="115610584" style="margin: 8px 20px 0px;"><span class="text" style="font-weight: normal;">Bake the peach cobbler until the filling is bubbly and the top is golden brown, 45 to 50 minutes.</span></li><li id="115610585" style="margin: 8px 20px 0px;"><span class="text" style="font-weight: normal;">Serve warm with a scoop of vanilla ice cream, if using.</span></li></ol></div></div></div></div></div>Phyllis Blickensderferhttp://www.blogger.com/profile/03206757687699759551noreply@blogger.com0tag:blogger.com,1999:blog-182296078964969772.post-30590912624070325652019-11-23T11:31:00.000-06:002019-11-23T11:31:00.461-06:00Dark Meat Chicken - Family Favorite!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi2wu0wXFdI6NbbzgUos3-wLjfWTzTZGsZ7lPnVUemtcpmavxdpaLLVywJd-I2NkPRIGSnqStIsIYEMwbhDWQwyueXd8S89aK4Ws6nim1yUeaMi6t3ddcAfgFfs02nk_6uU42MWur6Drc/s1600/temp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="327" data-original-width="434" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi2wu0wXFdI6NbbzgUos3-wLjfWTzTZGsZ7lPnVUemtcpmavxdpaLLVywJd-I2NkPRIGSnqStIsIYEMwbhDWQwyueXd8S89aK4Ws6nim1yUeaMi6t3ddcAfgFfs02nk_6uU42MWur6Drc/s320/temp.jpg" width="320" /></a></div>
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Yes, while so many others favor chicken breasts (which we also enjoy), my family prefers the dark meat that has more flavor - and admittedly a bit more calories. I recently ran across a site that offered "<a href="https://www.msn.com/en-us/foodanddrink/recipes/52-ways-to-use-up-a-package-of-boneless-skinless-chicken-thighs/ss-BBWXuzT" target="_blank">52 Ways to Use Up a Package of Boneless Skinless Chicken Thighs</a>" - just click on that link to reach the full page. But, I've gathered off that site what we like - along with a couple we haven't tried yet.<br />
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The first is a recipe from John Ginn, Carlisle, Pennsylvania, from Taste of Home, that adds mustard. Just yesterday my sister and I were talking about adding mustard to catfish before dipping in a mixture of flour and cornmeal, so I was ready for this - although there's much more to his recipe, including dressing and waffles (serves 4-6):<br />
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<b><i>Ingredients:</i></b><br />4 large eggs<br />1/4 cup yellow mustard<br />1/2 cup all-purpose flour<br />1 teaspoon salt<br />1 teaspoon pepper<br />8 boneless skinless chicken thighs (about 2 pounds)<br />Oil for frying</blockquote>
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<b><i>Instructions:</i></b><br />In a shallow bowl, mix eggs and mustard. Place flour, salt and pepper in another shallow bowls. Dip chicken thighs in flour mixture to coat both sides; shake off excess. Dip in egg mixture, then again in flour mixture, patting to help coating adhere.<br />In an electric skillet, heat 1/2 in. oil to 375°. Fry chicken thighs, a few at a time, until golden brown and a thermometer reads at least 170°, 2-3 minutes on each side. Drain on paper towels and keep warm until served.</blockquote>
There's also a Chicken Stroganoff recipe from Jason Kretzer, Grants Pass, Oregon - also from Taste of Home. Using a slow cooker makes this pretty easy (serves 8):<br />
<blockquote class="tr_bq">
<b><i>Ingredient:</i></b><br />3 pounds boneless skinless chicken thighs, cut into 1-in. pieces<br />2 cans (10-1/2 ounces each) condensed cream of chicken with herbs soup, undiluted<br />1/2 cup dry white wine or chicken broth<br />1/2 pound sliced baby portobello mushrooms<br />2 cups sour cream<br />3/4 teaspoon salt<br />Hot egg noodles cooked to package directions<br />Pepper<br />Chopped fresh parsley, optional </blockquote>
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<b><i>Directions:</i></b><br />Place chicken, soup and wine in a 5- or 6-qt. slow cooker. Cook, covered, on high until a thermometer inserted into chicken reads at least 165°, about 3 hours. Cut chicken into bite-sized pieces; return to slow cooker.<br />Add mushrooms. Cook, covered, on high until mushrooms are tender, 1-1/2-2 hours longer. Stir in sour cream and salt. Serve with egg noodles; sprinkle with pepper and if desired, parsley. </blockquote>
If you've found Papa's Jambalaya, you'll know why Diane Smith, Pine Mountain, Georgia, Taste of Home recipe caught my attention. A bit more ingredients than the above, but another slow cooker time saver - and makes enough (serves 12) to freeze for later:<br />
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<b><i>Ingredients:</i></b><br />1 can (28 ounces) diced tomatoes, undrained<br />1 cup reduced-sodium chicken broth<br />1 large green pepper, chopped<br />1 medium onion, chopped<br />2 celery ribs, sliced<br />1/2 cup white wine or additional reduced-sodium chicken broth<br />4 garlic cloves, minced<br />2 teaspoons Cajun seasoning<br />2 teaspoons dried parsley flakes<br />1 teaspoon dried basil<br />1 teaspoon dried oregano<br />3/4 teaspoon salt<br />1/2 to 1 teaspoon cayenne pepper<br />2 pounds boneless skinless chicken thighs, cut into 1-inch pieces<br />1 package (12 ounces) fully cooked andouille or other spicy chicken sausage links<br />2 pounds uncooked medium shrimp, peeled and deveined<br />8 cups hot cooked brown rice </blockquote>
<blockquote class="tr_bq">
<b><i>Directions:</i></b><br />In a large bowl, combine the first 13 ingredients. Place chicken and sausage in a 6-qt. slow cooker. Pour tomato mixture over top. Cook, covered, on low until chicken is tender, 7-9 hours.<br />Stir in shrimp. Cook, covered, until shrimp turn pink, 15-20 minutes longer. Serve with rice.</blockquote>
Carmen Vanosch, Vernon, British Columbia, has the last of the 52 Taste of Home recipes - a nice casserole that uses my loved penne pasta (they fit so nicely as a couple on a fork inserted into them. Also makes it easy to scoop up sauce and chicken!) (serves 4):<br />
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<b><i>Ingredients:</i></b><br />1-1/2 cups uncooked penne pasta (or your favorite that will hold onto the sauce!)<br />1 tablespoon canola oil<br />1 pound boneless skinless chicken thighs, cut into 1-inch pieces<br />1/2 cup chopped onion<br />1/2 cup chopped green pepper<br />1/2 cup chopped sweet red pepper<br />1 teaspoon dried basil<br />1 teaspoon dried oregano<br />1 teaspoon dried parsley flakes<br />1/2 teaspoon salt<br />1/2 teaspoon crushed red pepper flakes<br />3 garlic cloves, minced<br />1 can (14-1/2 ounces) diced tomatoes, undrained<br />3 tablespoons tomato paste<br />3/4 cup chicken broth<br />2 cups shredded part-skim mozzarella cheese<br />1/2 cup grated Romano cheese </blockquote>
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<b><i>Directions:</i></b><br />Preheat oven to 350°. Cook pasta according to package directions. Meanwhile, in a large saucepan, heat oil over medium heat. Add chicken, onion, peppers and seasonings; saute until chicken is no longer pink. Add garlic; cook 1 minute longer.<br />In a blender, pulse tomatoes and tomato paste, covered, until blended. Add to chicken mixture. Stir in broth; bring to a boil over medium-high heat. Reduce heat; cover and simmer until slightly thickened, 10-15 minutes.<br />Drain pasta; toss with chicken mixture. Spoon half of the mixture into a greased 2-qt. baking dish. Sprinkle with half of the cheeses. Repeat layers.<br />Cover and bake 30 minutes. Uncover; bake until heated through, 15-20 minutes longer.</blockquote>
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Four out of 52 should tell you there are dozens of other good recipes. A couple that I really wouldn't try based on family members' taste or diet restrictions, but a good selection to check out. At first, I thought the original MSN linked to a variety of recipes, but I discovered the ones I liked were all Taste of Home. Since I did not follow all of the links, I can only assume all are Taste of Home recipes.</div>
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Did you find other links that you'd like to try within these 52? Any of your favorites already there?</div>
Phyllis Blickensderferhttp://www.blogger.com/profile/03206757687699759551noreply@blogger.com0tag:blogger.com,1999:blog-182296078964969772.post-2081688731920981722019-11-16T11:28:00.001-06:002019-11-23T11:31:19.239-06:00Eighteen Cent Bean SoupA couple of years ago we made a trip across southern states with a wonderful couple from our church. Traveling with people who have some physical limitations means we cannot make reservations ahead - we don't know when the need to stop for a couple of days will become urgent. We've made a couple of these trips - over 3,000 miles each time, multiple states, over three weeks at a time - and enjoyed them thoroughly.<br />
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That time included Destin, Florida, where we ate lunch at <a href="https://www.mcguiresirishpub.com/" target="_blank">McGuire's Irish Pub</a>. It's much brighter outside of an evening:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaZ8UlO-o4vxkORMxb7pwLjvqxj056_e3l_P1Jctk-hGyKQRYSS-a1gkk5_xfAAMtctdlggjAMhCuLBKiE7KAjeGZfgqev0KIZ5EPRgXPPe24VHoSEaSvcfvuPey1GAHw8Y0zUfYMIKpQ/s1600/18CentSoup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="268" data-original-width="457" height="187" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaZ8UlO-o4vxkORMxb7pwLjvqxj056_e3l_P1Jctk-hGyKQRYSS-a1gkk5_xfAAMtctdlggjAMhCuLBKiE7KAjeGZfgqev0KIZ5EPRgXPPe24VHoSEaSvcfvuPey1GAHw8Y0zUfYMIKpQ/s320/18CentSoup.jpg" width="320" /></a></div>
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and their <a href="https://www.mcguiresirishpub.com/menus" target="_blank">menus</a> are a bit different, and there can be a wait since it is popular - but if you are going to wait, do try their 18 Cent Soup - McGuire's menu lists it as:<br />
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We did try it and found it tasty and nourishing. Not a full meal, of course, for 18 cents, but kept us from hunger while waiting for our sandwiches.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5aZeV8a2-hNHULgkmmc010NKKT6jwjGgjAI1dMybReqSnwbq5c_1P5CVJS-bfhsE93x7K0Dnvpl9VileZ5bN1iuTUYTEVZP9DxF6yrgn9FLAt2oXmVhzdtqayYSpZeEKtHLW5d-0fdMU/s1600/18CentSoup-McGuires.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="240" data-original-width="334" height="286" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5aZeV8a2-hNHULgkmmc010NKKT6jwjGgjAI1dMybReqSnwbq5c_1P5CVJS-bfhsE93x7K0Dnvpl9VileZ5bN1iuTUYTEVZP9DxF6yrgn9FLAt2oXmVhzdtqayYSpZeEKtHLW5d-0fdMU/s400/18CentSoup-McGuires.jpg" width="400" /></a></div>
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This link - <a href="https://amp.pnj.com/amp/90740050" target="_blank">18 Cent Soup</a> - will give you the story behind the name as well as the recipe. And I'm not certain that the price remains $6.00, but it is worth a try. Let me know if you get there and try it. Or, if you try the recipe at home, as it is basically a simple bean soup. Here's how I've adjusted it for our family. I'm on a salt free diet, so that changes the taste by using Mrs. Dash's Table Blend - or another of their varieties. We don't have to keep to the original recipe!</div>
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Adapted Bean Soup</div>
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1 pound dried navy beans</div>
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1 ham bone</div>
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Cold water to cover</div>
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3 or 4 whole cloves</div>
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1 large bay leaf, or two small</div>
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6 whole garlic cloves</div>
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3/4 cup chopped onion</div>
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3 stalks chopped celery</div>
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3 large carrots, peeled and chopped</div>
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Season to taste with salt and pepper - (or, for us, with Mrs. Dash Table Blend and black pepper)</div>
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Start with one pound of dried navy beans that have been rinsed and soaked in water over the night before. </div>
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Drain and rinse before adding to the ham bone (with as much meat on it as you can leave) in a large pot. Add the cold water, about two inches over the beans. Bring to a boil.</div>
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The bay leaf, whole cloves, and garlic cloves can be placed in a <a href="https://www.thespruceeats.com/bouquet-garni-recipe-1805692" target="_blank">bouquet garni</a> because they will be removed before serving.</div>
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When the water is boiling add the pouch, onion, celery, carrots, and seasoning. Reduce heat to a slow simmer. Stir occasionally, adding water to cover when needed, cooking until the beans are tender, about three hours. The meat should be falling off the bone. </div>
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Remove the bouquet garni and the bone. Shred any large pieces of meat left in the soup. Makes about six good sized servings.</div>
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NOTE: Although we have started with rinsed and unsoaked beans, rinsing, covering with water and bringing to a boil, watching closely as they boil on low for an hour, adding the ham bone and the other ingredients, and simmering and stirring as below. To me, the beans are not as creamy as when they've been soaked overnight. But, it is handy in a time crunch.</div>
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<br />Phyllis Blickensderferhttp://www.blogger.com/profile/03206757687699759551noreply@blogger.com0tag:blogger.com,1999:blog-182296078964969772.post-73792906398592208642019-06-20T12:07:00.002-05:002019-06-20T12:18:02.434-05:00Thai Coconut Soup (tom kha gai)Almost three decades ago I was introduced to a Thai coconut soup. The restaurant was small, on the second floor of a small shopping center in Miami. The soup was spicy, a touch of sweet, held chicken, mushrooms, and a variety of flavors new to me. Found a similar soup in Honolulu, then one much closer to home in Southlake, TX. They used the same type of small mushrooms - probably <a href="https://www.epicurious.com/ingredients/how-to-buy-and-store-different-types-of-mushrooms-recipes-article" target="_blank">Enokitake</a>, (also called: enokidake, futu, winter mushrooms, winter fungus) - and although any mushrooms would do (others suggest white button or crimini sliced) those added a bit of unmatched flavor. Although chicken is my first taste, shrimp is also delicious, and some would enjoy using tofu (but not for me.)<br />
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My sister’s move to Paradise introduced new flavors for use and I hungered for this soup, so I searched and <a href="https://40aprons.com/tom-kha-soup-whole30/" target="_blank">discovered one at 40 Aprons</a> that was purported by them to be the best:<br />
<blockquote>
<em>This tom kha soup recipe (or Thai coconut chicken soup) is absolutely perfect. Rich and creamy yet tangy and salty, this Thai coconut chicken soup recipe is filling but light and positively bursting with flavor. The very best </em><i>tom kha gai</i><em> recipe I’ve ever made or tried. With Whole30, paleo, and vegan options, too. </em></blockquote>
Please use the link for tons of information on the soup, the recipe, and how to vary it. There are sources for items that may be difficult to find (since we are outside a metropolitan area, we needed those) but in case the link ever changes, here is their recipe for chicken with a couple of my notes:<br />
<blockquote>
<strong><em>Meat</em></strong><br />
2 Chicken breasts, medium (also would be good with shrimp, or see<a href="https://40aprons.com/tom-kha-soup-whole30/" target="_blank"> 40 Apron's vegan</a>)<br />
<strong><em>
Produce</em></strong><br />
1 Cilantro, fresh<br />
1 3 quarter-inch slices slices Galangal or ginger<br />
2 Garlic cloves<br />
2 Green onions, sliced thin<br />
1/2 Jalapeno pepper, red (a Thai chile pepper would be an option)<br />
1 Lemongrass (keep looking - or <a href="https://40aprons.com/tom-kha-soup-whole30/" target="_blank">40 Aprons mentioned a paste in a tube</a>)<br />
8 oz Mushroom caps, white (see my first paragraph above for other options)<br />
1/2 Onion<br />
<strong><em>
</em></strong>
<strong><em>Canned Goods</em></strong><br />
4 cups Chicken broth<br />
4 cups Coconut cream or coconut milk, canned<br />
2 tsp Thai curry paste, red<br />
<strong><em>
</em></strong>
<strong><em>Condiments</em></strong><br />
1 1/2 tbsp Fish sauce<br />
2 tbsp Lime juice, fresh<br />
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</em></strong>
<strong><em>Baking & Spices</em></strong><br />
1 tbsp Coconut sugar<br />
<strong><em>
</em></strong>
<strong><em>Oils & Vinegars</em></strong><br />
1 tbsp Coconut oil</blockquote>
That at least keeps the ingredients together as you shop or search the pantry. The cooking instructions are much easier.<br />
<ol>
<li>In a medium pot, heat the coconut oil over medium heat. Add the onion, garlic, chile, galangal or ginger, lemongrass, and red curry paste and cook, stirring frequently, for 5 minutes, or until onions are softened.</li>
<li>Add chicken broth and bring to a boil. Reduce head and simmer uncovered for 30 minutes.</li>
<li>Add in coconut cream or milk, chicken breast (<a href="https://40aprons.com/tom-kha-soup-whole30/" target="_blank">or 40 Apron's alternatives</a>), and mushrooms. Simmer until chicken breast pieces are just cooked through, then add fish sauce, coconut sugar, and lime juice, plus more of each to taste.</li>
<li>Cook 2 minutes, then ladle into serving bowls and top with sliced green onions and fresh cilantro.</li>
</ol>
Now, I must admit here that the reason there is no photo is that we haven’t made this one yet. When we do – there will be a photo added, I promise! In the meantime, if you try it and wish to donate a photo, I’d be pleased to share it here.Phyllis Blickensderferhttp://www.blogger.com/profile/03206757687699759551noreply@blogger.com0tag:blogger.com,1999:blog-182296078964969772.post-52247957577686904812019-06-05T09:45:00.003-05:002019-06-05T09:45:37.343-05:00Revisiting a Mediterranean Stew<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2H_rrveTwRvtEXiphTVjOH8c6WRKGH5UM9SCxbKMBgcwXilbhqkWDYBKvENBbKLj7W-zuf7rpXUHcK3qWb_Z7wc6ZQkZOmP9CCz37QmtZdCCcWbwfJ811v3e_HWP0_9y_GHcZobJCwHA/s1600/temp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="305" data-original-width="447" height="218" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2H_rrveTwRvtEXiphTVjOH8c6WRKGH5UM9SCxbKMBgcwXilbhqkWDYBKvENBbKLj7W-zuf7rpXUHcK3qWb_Z7wc6ZQkZOmP9CCz37QmtZdCCcWbwfJ811v3e_HWP0_9y_GHcZobJCwHA/s320/temp.jpg" width="320" /></a></div>
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Back in 2011 I posted <a href="https://recipecollecting.blogspot.com/2011/04/tangine-type-lamb.html">Tangine Type Lamb</a>, based on my memory of a lunch a friend fixed during a break in a day filled with meetings. I was impressed not only by the talent she displayed, but in the taste of lamb stew. The Tangine recipe was close, but when my sister moved up here, I wanted to try to get a little closer, so I pulled up my globe-hopping friend's e-mail with the following recipe which serves 4:</div>
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2 tbsp cooking oil<br />2 lb leg of lamb or shoulder is more economical, boned & cut into 1” cubes<br />1 large onion sliced<br />1 clove garlic crushed<br />1 teasp powdered turmeric<br />2” cinnamon stick<br />1 teasp salt<br />Freshly ground pepper to taste<br />1 tabsp flour<br />1 & ½ cups lamb stock<br />1 tabsp brown sugar<br />8 prunes stoned and soaked in water for 2 hours<br />8 dried apricots soaked in water for 2 hours</blockquote>
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<ol>
<li>Heat the oil in a large saucepan over moderate heat. Add the lamb cubes & sauté, stirring occasionally, until brown on all sides. Using a slotted spoon, remove the lamb and set aside on a plate.</li>
<li>Add the onion to the pan and fry until golden brown, stirring occasionally. Add garlic, turmeric, cinnamon, salt & 7 grindings of pepper. Stir & sauté for 5 minutes. Add the flour, stir & cook for a few minutes before adding the stock slowly. </li>
<li>Raise the heat and continue stirring until the mixture comes to the boil, return the meat to the pan, lower the heat, cover & simmer 40 minutes until lamb is tender.</li>
<li>Ten minutes before the lamb is cooked, add the sugar, prunes & apricots. Serve hot with rice which has been boiled with a bay-leaf.</li>
</ol>
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Alternatively, serve in soup bowls with a hunk of rustic bread or thick Pita. Keep in mind that Turmeric stains upon contact, but it is considered an anti-inflammatory.<br />
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Judi's recipe has a few changes from the one I found online, such as lamb broth instead of water and stick cinnamon instead of ground, but the basic Middle East cooking remains. Obviously, neither can be done during a lunch break - and we were not late back to work - so she had adjusting to compensate for the time.<br />
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Now, that I've re-discovered Judi's recipe, comes the fun in making it for two, and be done within 30 minutes. I know she used two lamb chops for the meat. As soon as we walked in, she put a few prunes and apricots to soak, but I'm not certain if she used water or wine. Cutting the lamb chops into bite-size pieces, she browned in olive oil quickly, removed and browned the onion, and finally added the garlic, followed by turmeric, ground cinnamon, salt, and pepper.<br />
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She always had a variety of stock, so I don't know if it was lamb stock or vegetable that she added, then returned the lamb as well as the drained fruit. Oh, the fragrance as it simmered for another few minutes! While that simmered, she sliced a potato very thinly and sauted in a separate skillet. When the sauce thickened to her liking, the stew was served over the potatoes and a pita completed the meal.<br />
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So, now you have a lamb stew recipe. Ready to try it out?</div>
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Phyllis Blickensderferhttp://www.blogger.com/profile/03206757687699759551noreply@blogger.com0tag:blogger.com,1999:blog-182296078964969772.post-50094271613208708062019-05-30T10:32:00.001-05:002019-05-30T10:33:41.721-05:00Reading About Vanilla Beans<div class="separator" style="clear: both; text-align: center;">
<a href="https://commons.wikimedia.org/wiki/File:Vanilla_Beans.jpg" target="_blank"><img border="0" data-original-height="1600" data-original-width="1005" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuRfj7_VSwSWsG8TGMxMv6_k5izxvlh94nwDF_sObWXH92omQMERfWDEZP8YmccEEvx79hZfI_leq3davEvu51By1LGQqzGJ9CPCtFG3NVh2TjcpuVdNSzeMzU1nkqR5HAeZBpd7pBF0Y/s320/Vanilla_Beans.jpg" width="201" /></a><span id="goog_2048661802"></span><a href="https://www.blogger.com/"></a><span id="goog_2048661803"></span></div>
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<a href="https://commons.wikimedia.org/wiki/File:Vanilla_Beans.jpg" target="_blank">Vanilla Beans</a></div>
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I ran across a <a href="https://www.huffpost.com/entry/best-vanilla-extract-beans-imitation_l_5cd2f355e4b07ce6ef791aed" target="_blank">Huffington Post article</a> on when to use vanilla beans versus vanilla extract and found it very interesting. Looking for a graphic, Wikipedia Commons had this orchid growing those flavorful beans -- wouldn't you love to have that plant handy for beans to dry?</div>
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From <a href="https://en.wikipedia.org/wiki/Vanilla_(genus)" target="_blank">Wikipedia</a>:</div>
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Vanilla, the vanilla orchids, forms a flowering plant genus of about 110 species in the orchid family (Orchidaceae). The most widely known member is the flat-leaved vanilla (V. planifolia), native to Mexico, from which commercial vanilla flavoring is derived. It is the only orchid widely used for industrial purposes in flavoring such products as foods, beverages and cosmetics, and is recognized as the most popular aroma and flavor</blockquote>
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Any way, the HuffPo tells us the imitation can be just as useful as the vanilla bean itself, especially when baking. However, a recent Trish Yearwood cooking show had her extracting the seeds from a vanilla bean in a custard, then placing the bean itself in her sugar canister to flavor the sugar. Can't do that with an imitation. Here's my "go to" information from the <a href="https://www.huffpost.com/entry/best-vanilla-extract-beans-imitation_l_5cd2f355e4b07ce6ef791aed" target="_blank">HuffPo article</a>:</div>
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“If you’re just smelling the bottle or tasting it with a little bit of milk, it might be obvious,” said Alyssa Bakke, a sensory scientist at Penn State University, “But in something like a baked good where there’s a lot of other ingredients, you’re a lot less likely to taste the difference.”<br />
Of the hundreds of flavor compounds in a vanilla bean, the majority are highly volatile ― meaning they can’t stand the heat. When baked, the delicate flavor compounds essentially evaporate into the atmosphere. This is why certain recipes ― like fudge or vanilla custard ― call for adding the vanilla off the heat.</blockquote>
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That's the key for what to use and when - if you want the difference between the vanilla bean and the extract, add the vanilla after the heat. Won't help on baked goods - heat is always added after the ingredients are mixed, so the extract there will suffice. HuffPo always writes:</div>
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Vanilla extract is made by soaking split vanilla beans in a solution of ethanol and water. Over time, the alcohol absorbs the flavor compounds of the vanilla beans and preserves them, leaving the extract highly flavorful and shelf-stable. Unless the bottle specifies, vanilla extract is usually made from a blend of beans from Mexico and Madagascar, and maintains a specific strength in accordance with the Federal Standard of Identity.</blockquote>
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Another article, from <a href="https://www.beanilla.com/vanilla-faqs">Beanilla.com</a> also tells us about the differing vanilla flavors at the very bottom of their FAQs webpage. There are a couple items that create differences:</div>
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<b>Origin</b> — Like fine wine, the location which the vanilla is grown plays a large role in the aroma and flavor profiles of a vanilla bean. This is due to each country having a unique method of curing and drying vanilla beans. So many unique curing processes results an equally large difference in flavors produced by the vanilla bean.</blockquote>
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<b>Species</b> — There are three main species of vanilla that are produced commercially. These include vanilla planifolia, vanilla tahitiensis, and vanilla pompona. Each species has unique characteristics. The planifolia species is grown throughout much of the world, from Hawaii to Mexico to Madagascar and is by far the most heavily produced. This species is typically more round and plump compared to the other species. However, strong variations do exist. Vanilla tahitiensis, commonly referred to as “Tahitian Vanilla”, typically has a more floral aroma and flavor. Tahitian vanilla beans also contain less vanillin content (the active ingredient responsible for flavor) and are often used in perfumes. Tahitian vanilla beans also tend to be wide and flat.</blockquote>
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Bottom line, after all the educational background, is that it's better not to grow your own vanilla; and it's okay to use the extract in baking without losing the flavor. Hope you enjoyed learning more (well, unless you really are a gourmet cook and already knew all of this - I'm not, and didn't.)</div>
<br />Phyllis Blickensderferhttp://www.blogger.com/profile/03206757687699759551noreply@blogger.com0tag:blogger.com,1999:blog-182296078964969772.post-18915926743022320392019-04-13T07:00:00.000-05:002019-04-13T07:00:09.415-05:00Green Tomato Relish<div class="separator" style="clear: both; text-align: center;">
<a href="https://commons.wikimedia.org/w/index.php?search=green+tomatoes&title=Special%3ASearch&go=Go&ns0=1&ns6=1&ns12=1&ns14=1&ns100=1&ns106=1#/media/File:Green_Tomatoes_5.jpg" target="_blank"><img border="0" data-original-height="600" data-original-width="800" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6ZQX6yCyRbvKL97sbgDRmmEkQdhOs1P7TAYd4szigN82bbw5YTOqPgZ_Q4Hs1wPXfD9rqwskAY4PrjNnjMODssL_QZKVSVwBUwYoCFOg4upxM_JzjtwIlkIsViRpIVr_eNjXy6DaclHE/s320/temp.jpg" width="320" /></a></div>
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It is spring and I'm putting out tomato plants. I like the tasty small ones, clusters or grapes, to just pop in my mouth while I'm working outside - when they are ripe. Last year they just kept producing, right up until frost. We didn't take a vacation, so there wasn't a time when they went without water, rewarding us a lot just before our first fall freeze.<br />
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I remembered a church lady's marvelous green tomato relish, but I needed one without sugar. We've moved away from processed sugar due to auto-immune disease responding to it with inflammation. After a good deal of searching, I located this recipe and it worked beautifully. I did not use the immersion blender (there is a long story behind that!), but the bite-sized pieces worked perfectly.<br />
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Oh, I ought to mention that the original called for jalapenos - and I've included below - but I did not add them or any additional peppers. Purely personal preferences. Sugar not necessary at all!<br />
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Produce:<br />
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4<span style="white-space: pre;"> </span>lbs Green tomatoes<br />1<span style="white-space: pre;"> </span>lb Apples (I used Gala)<br />2<span style="white-space: pre;"> </span>lbs Onions, white or yellow (I used Texas 1015 for their sweetness)<br />1 1/2 lbs Red bell peppers<br />12<span style="white-space: pre;"> </span>cloves Garlic<br />8<span style="white-space: pre;"> </span>Jalapenos (definitely optional!! May omit or substitute green chilies or green bell peppers for color/taste)</blockquote>
Spices:<br />
<blockquote class="tr_bq">
2<span style="white-space: pre;"> </span>cups Apple cider vinegar<br />1 1/2<span style="white-space: pre;"> </span>tbsp Salt<br />4<span style="white-space: pre;"> </span>tbsp Cilantro<br />2<span style="white-space: pre;"> </span>tsp Cumin</blockquote>
<br />
Instructions:<br />
<br />
<ol>
<li>Since I used small and grape tomatoes, all I had to do was remove any stems and cut in half. If using full sized tomatoes, just rough chop into half or one inch pieces. Place in an appropriately size pot for the total ingredients.</li>
<li>Peel and roughly chop onions, about the same size as the tomato pieces. Add to pot. Remove and discard core from apples and bell peppers, roughly chop about the same size, and add to pot. Mince the garlic, and add to the same pot.</li>
<li>Add apple cider vinegar and salt to the pot and set on high heat until vinegar boils, then turn down to low and simmer for about an hour, stirring occasionally. It should not be necessary to add any more vinegar or water.</li>
<li>If you want to use hot peppers, chop them while the pot is simmering. After an hour of cooking, add them and the cilantro and cumin to the pot. Feel free to omit the hot peppers – these are good without heat! Simmer for another five minutes.</li>
<li>Now you have a choice – you may leave these just as they are, with the pieces identifiable, or you can use a potato masher or immersion blender to dice smaller (please don’t puree. Well, if you really want to – it’s your recipe now.)</li>
<li>You may wish to freeze – just divvy it up into freezer containers and place in freezer when cool. You could save them in glass jars – canning is up to you. You can freeze in jars, but leave room for expansion.</li>
</ol>
<br />
<div>
<br /></div>
Phyllis Blickensderferhttp://www.blogger.com/profile/03206757687699759551noreply@blogger.com0tag:blogger.com,1999:blog-182296078964969772.post-85690503258302115512019-04-11T08:00:00.000-05:002019-04-11T08:00:01.814-05:00Amish Country Casserole<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_4Q4ZK5zEMtl3nKXm22Rb1XJhckxC8aQnqMNWZnwNr3i-EodSf3mq4-Se0l0Q5WeGQqQY-WjEn2JD5IgYK59tbwJp1kHtyGSM-M4DG_TvQmc9fsSaYbeDEj81XXioZ6eG6qGwxuEMX3k/s1600/temp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="253" data-original-width="585" height="138" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_4Q4ZK5zEMtl3nKXm22Rb1XJhckxC8aQnqMNWZnwNr3i-EodSf3mq4-Se0l0Q5WeGQqQY-WjEn2JD5IgYK59tbwJp1kHtyGSM-M4DG_TvQmc9fsSaYbeDEj81XXioZ6eG6qGwxuEMX3k/s320/temp.jpg" width="320" /></a></div>
<br />
I know, I just can't get it together to get pictures. I promise I'm giving credit where it is due - click on the graphic and you'll see the original page - well worth reading! As usual, changes were made for personal tastes, and this still turned out to be a keeper. Easy to make with items usually on hand and an adjustable recipe - my favorites! I wrote in my Pepperplate:<br />
<blockquote class="tr_bq">
<span style="background-color: white; color: #666666; font-family: Georgia; font-size: 16px; font-style: italic;">I need to translate to cups/etc. But I've fixed this several times and the rotini sure adds to the flavor, capturing sauce in its swirls. I suggest doing a pound and half of ground beef along with a box of rotini - and add liquid (milk or water) to match the soupy look in the picture. This one is a keeper for Papa. Trying to find out why this was called "Amish", I ran across "Yumasetta" or "Yumasetti", also "Amish Casserole", with noodles and cheese - but still with the tomato and chicken soups, and added Worcestershire sauce. A few variations and we've made a couple of our own.</span></blockquote>
<i>INGREDIENTS</i><blockquote class="tr_bq">
500 g Pasta - rotini<br />1 Tablespoon Olive Oil<br />1 Large Onion, chopped<br />750 g Lean Ground Beef (we used a pound and a half for the full rotini package)<br />1 can (410g) Tomato Soup<br />1 can (410g) Mushroom Soup (I've used Cream of Chicken and Herbs - great!)<br />1 cup Milk<br />Salt and Black Pepper, to taste<br />1/2 t Paprika<br />1/2 t Dried Parsley</blockquote>
On the original page, the cook added cooked mushrooms. That's a non-starter for Beloved Husband, but I think it would be great no matter which "cream of" soup is used. We do prefer the extra flavor in the herbed and keep a couple on hand. The pasta should have wrinkles and bumps to help the sauce cling to it. Rotini is good, but shells or a mixture would be too. Now, putting it together:<br />
<br />
<i>INSTRUCTIONS</i><br />
<br />
<ol>
<li>Pre-heat the oven to 180 deg C (<b>350 deg F)</b> - spray a large oven dish with cooking spray.</li>
<li>Cook the Pasta, in a large pot, as per the instructions on the packet.</li>
<li>Meanwhile, saute the Onion in the Olive Oil until soft - add the Ground Beef and cook until done.</li>
<li>As soon as the Pasta is done - drain and return to the pot.</li>
<li>Add the cooked Meat, Tomato & Mushroom Soups and Milk to the Pasta, stir throughly, season to taste with Salt & Pepper.</li>
<li>Transfer to the prepared oven dish, sprinkle with Paprika and Parsley, bake 25 - 30 minutes.</li>
<li>Serve with a salad or a side dish.</li>
</ol>
Phyllis Blickensderferhttp://www.blogger.com/profile/03206757687699759551noreply@blogger.com0tag:blogger.com,1999:blog-182296078964969772.post-67194970154820257432019-04-09T15:56:00.002-05:002019-04-09T15:56:44.986-05:00Chicken - Lemon and Butter<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTt_NyhvoRJsTjByilPjzKArfV7CR8Duq8T90jMGoyMOCLMIqMuRt0qixFmjRYU5QhhMDEjqTsYiMpr62SPmcVBtO3ZrtpOqDHdIKvudANVcoUeBabnwcR5V6gqTLG7z-MxAivTeDXm6U/s1600/temp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="460" data-original-width="523" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTt_NyhvoRJsTjByilPjzKArfV7CR8Duq8T90jMGoyMOCLMIqMuRt0qixFmjRYU5QhhMDEjqTsYiMpr62SPmcVBtO3ZrtpOqDHdIKvudANVcoUeBabnwcR5V6gqTLG7z-MxAivTeDXm6U/s320/temp.jpg" width="320" /></a></div>
<br />
I wish that were my photo, but it isn't. Actually, my thighs were browner and there were no spinach leaves - Beloved Husband doesn't like them, so it just didn't happen. But, we will do these again before to long and I will replace the photo (screen printed from the Lemon Butter Chicken on <a href="https://damndelicious.net/2014/12/31/lemon-butter-chicken/" target="_blank">the original site</a>) with my own. This recipe is that good!<br />
<br />
However good the original recipe might be, we made some changes - as stated above, partly for Beloved Husband. I might mention here that Younger Sister has moved in with us and that is a wonderful change. It is so nice to know she's no longer living alone, no longer driving as much, no longer a day's drive away in an emergency, and definitely now RETIRED! Those are nice, but she's a good cook, ready to try new recipes. She has some and we have some, so we're trading off on making something that's new to each other. Thus, my turn one night was the marvelous Lemon Butter Chicken.<br />
<br />
I had found it some time ago - but I wasn't blogging then, not even on my <a href="http://blicktx.blogger.com/" target="_blank">Bible Reading blog</a>! As for here, we had gotten in a rut, our 42 group had to disband a few years back, and cooking was a necessity, not a pleasure. But, every once in a while I'd run across a new recipe, try it and save it to Pepperplate. Now I'm going to share some of those here.<br />
<blockquote class="tr_bq">
Ingredients:<br />8 bone-in, skin-on chicken thighs (we had only 4 in a package, for two people)<br />1 tablespoon smoked paprika (David doesn't like, so we missed out on the Smokey flavor)<br />Kosher salt and freshly ground black pepper, to taste<br />3 tablespoons unsalted butter, divided<br />3 cloves garlic, minced<br />1 cup chicken broth (substituted vegetable broth)<br />1/2 cup heavy cream (substituted milk & butter)<br />1/4 cup freshly grated Parmesan<br />Juice of 1 lemon<br />1 teaspoon dried thyme<br />2 cups baby spinach, chopped (optional - for BH a game ender)</blockquote>
See? I never can stick to a specific recipe - and I imagine a lot of people are the same. When I made it last week, it was for three people, I snuck in the paprika but left out the thyme, did have chicken broth and heavy cream. So a small change or two isn't bad. Yes, we had more sauce, but it was good over noodles. So, let's put it together:<br />
<br />
<blockquote class="tr_bq">
Instructions:<br />Preheat oven to 400 degrees F.<br />Season chicken thighs with paprika, salt and pepper, to taste.<br />Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; drain excess fat and set aside.<br />Melt remaining tablespoon butter in the skillet. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, Parmesan, lemon juice and thyme.<br />Bring to a boil; reduce heat, stir in spinach, and simmer until the spinach has wilted and the sauce has slightly thickened, about 3-5 minutes. Return chicken to the skillet.<br />Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.<br />Serve immediately.</blockquote>
Don't brown that garlic - it will change the flavor. I added some lemon zest to the fresh lemon juice, and totally forgot the thyme! I did mix the broth, cream, Parmesan, and lemon in a measuring cup and poured it over the chicken - which could be why the skin was browner, but that was a winner. It was a treat all on it's own! The chicken was so tender and the flavor so good that we all three decided this recipe was a keeper and would be done again, soon.<br />
<br />
Served it with roasted potato slices and corn off the cob (only because we had whole kernel canned - it would be great with corn on the cob for that extra sweetness. Please leave a note if you try the recipe.<br />
<br />Phyllis Blickensderferhttp://www.blogger.com/profile/03206757687699759551noreply@blogger.com0tag:blogger.com,1999:blog-182296078964969772.post-75004862089139106312019-02-05T09:27:00.001-06:002019-02-21T19:29:47.654-06:00Cauliflower "Steak" and Relish<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnwoX7qxk-Zniy6rAa0Sbc4eW-Xi1xryBmxHDQR8IrBum66Eh5DQ_HtKOoQeFuvRVKPYKxOoYd3ugAuSrJp3n4HYpTJgXuOGdPbV-fZd0M_yoL4B1JZEqKaEAFQa8EUUFqeGQiJt44L3o/s1600/temp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="179" data-original-width="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnwoX7qxk-Zniy6rAa0Sbc4eW-Xi1xryBmxHDQR8IrBum66Eh5DQ_HtKOoQeFuvRVKPYKxOoYd3ugAuSrJp3n4HYpTJgXuOGdPbV-fZd0M_yoL4B1JZEqKaEAFQa8EUUFqeGQiJt44L3o/s1600/temp.jpg" /></a></div>
Originally found on Vermont Life, the link now gives the dreaded 404 error and I haven't found it again on that site. So glad I saved it and Younger Daughter fixed it. Delicious!! Epicurious has an <a href="https://www.epicurious.com/recipes/food/views/cauliflower-steaks-with-olive-relish-and-tomato-sauce-380585" target="_blank">almost identical recipe</a>, so you know it has to be good.<br />
<br />
Caramelizing the cauliflower changes the taste, enhanced by roasting with a touch of honey and the spice of pepper turns it into the delight. We searched for such a recipe after Younger Daughter ordered a similar dish at our favorite steak house. In their desire to provide vegetarian selections, they found the combination to the taste that delighted her enough to try it at home.<br />
<br />
If you are trying to convince a "meat, potatoes, gravy" person, there might be difficulty. But we can assure you this is worth the effort.<br />
<br />
<i><b>For Cauliflower Steaks:</b></i><br />
<blockquote class="tr_bq">
2 small heads cauliflower (each about 1 1/2 pounds)<br />
3 tablespoons honey<br />
2 teaspoons mild chili powder<br />
Freshly ground pepper and coarse salt, to taste</blockquote>
<br />
1/4 cup olive oil, divided according to instructions for both steaks and relish<br />
<br />
<b><i>For Relish Topping:</i></b><br />
<blockquote class="tr_bq">
1 tablespoon minced garlic<br />
1 tablespoon minced shallot<br />
3 tablespoons minced red onion<br />
1 tablespoon minced fresh oregano leaves<br />
1 tablespoon minced fresh thyme leaves<br />
3/4 cup cooked chickpeas (drained and rinsed if canned)<br />
3/4 teaspoon finely grated lemon zest<br />
1/3 cup sliced kalamata olives<br />
1/3 cup sundried tomatoes in olive oil, drained and chopped<br />
1 large plum tomato, diced<br />
3 tablespoons golden raisins<br />
1 scallion, white and light green part sliced thinly on the bias<br />
1/3 cup chopped fresh parsley leaves<br />
1 1/2 teaspoons red wine vinegar</blockquote>
<br />
<b><i>Instructions</i></b><br />
<br />
<ol>
<li>Preheat the oven to 350 degrees. </li>
<li>Trim the green leaves from the bottoms of the cauliflowers. Set them root side down on a cutting board and, using a large knife, carefully slice two one-inch-thick steaks from the center of each cauliflower - the root end holds each “steak” intact. </li>
<li>Carefully trim the root end of the four steaks while making sure to leave each steak intact. </li>
<li>Set the cauliflower steaks aside on a rimmed cookie sheet. </li>
<li>From the remaining parts of the two cauliflowers, chop about 3/4 cups of small chickpea-sized cauliflower florets for the relish and save the rest for another use.</li>
<li>In a large sauté pan, heat 1 tablespoon of olive oil over medium heat. Add the garlic, shallot, red onion, oregano, thyme and the reserved cauliflower florets and cook, stirring occasionally, just until softened but not colored, about 7-10 minutes. </li>
<li>In the meantime, put the and 3 teaspoons of the olive oil in a medium bowl. Add the cooked garlic mixture to the bowl, stir to mix well and set aside.</li>
<li>Wipe out the sauté pan, add about half the remaining olive oil and place the pan back over medium-high heat. When the oil is hot, add as many of the cauliflower steaks as possible and sear, about 3 minutes per side until dark golden. </li>
<li>Repeat as necessary until all four steaks are seared on both sides, adding more olive oil if needed. </li>
<li>Transfer the cauliflower steaks back to the rimmed cookie sheet. </li>
<li>In a small bowl, whisk together the honey and 1½ tablespoons of hot water and brush both sides of each steak with the honey mixture and then sprinkle with chili powder and salt to taste. </li>
<li>Roast in the oven until tender but not soft, about 15 to 20 minutes. </li>
<li>Taste the relish and season with salt and pepper if desired. </li>
<li>Serve warm steaks topped with tomato, olive and chickpea relish.</li>
</ol>
<br />
<br />
<br />Phyllis Blickensderferhttp://www.blogger.com/profile/03206757687699759551noreply@blogger.com0tag:blogger.com,1999:blog-182296078964969772.post-65694149749804863442019-02-05T08:01:00.002-06:002019-02-21T19:31:00.162-06:00Sister's Lentil Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7bktkQ9BcV2YyNfSGn22E_PxhRh8AKiRbpPWbvYeNdU3g_3dauW9W4vA96E56fcIOih2GlDm3XqzqD2G88UJIiUqFMX_4IDCa1ZSeR5weJBlKo8ENVVM9Ku1Bvwegrkh4tHXwSaUOUkE/s1600/temp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="178" data-original-width="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7bktkQ9BcV2YyNfSGn22E_PxhRh8AKiRbpPWbvYeNdU3g_3dauW9W4vA96E56fcIOih2GlDm3XqzqD2G88UJIiUqFMX_4IDCa1ZSeR5weJBlKo8ENVVM9Ku1Bvwegrkh4tHXwSaUOUkE/s1600/temp.jpg" /></a></div>
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My sister has been visiting more often as her plans to move become close to reality. This winter she brought warmth with a lentil soup. She wasn't certain of the source - there are hundreds of variations - because lentils are delicious in a number of ways. I found them so useful in my own version of <a href="http://recipecollecting.blogspot.com/2010/10/cabbage-roll-soup.html" target="_blank">Cabbage Roll Soup</a>.<br />
<br />
This recipe became part of our "don't use process foods because added refined sugar is an inflammatory", and as mentioned before, arthritis runs in our family, along with auto-immune diseases affected by inflammatory foods. Excellent for warmth and comfort foods from fall into spring, without processed ingredients.<br />
<br />
If you prefer, substitute carrots for sweet potatoes. Adding meat is an option, too. And, a change of a spice here or there for personal taste certainly makes this yours instead of Sister's.<br />
<br />
<i>INGREDIENTS</i><br />
<blockquote class="tr_bq">
Extra virgin olive oil to sauté first three items:<br />
1<span style="white-space: pre;"> </span> carrot - sliced<br />
1<span style="white-space: pre;"> </span> celery stick - sliced<br />
1 Clove of garlic (or more to taste)<br />
2<span style="white-space: pre;"> </span> small sweet potatoes - cubed<br />
1 1/2 cup red lentils<br />
4<span style="white-space: pre;"> </span> cups vegetable broth<br />
2<span style="white-space: pre;"> </span> cups water<br />
Salt<br />
Pepper<br />
Thyme<br />
Rosemary</blockquote>
<br />
<i>INSTRUCTIONS</i><br />
<br />
<ol>
<li>Sauté the first three items.</li>
<li>Add the sweet potatoes, sauté for a few moments more.</li>
<li>Add the lentils, broth, and season to taste</li>
<li>Bring to a boil, then turn to low simmer for about 40 minutes - until lentils are done.</li>
</ol>
Phyllis Blickensderferhttp://www.blogger.com/profile/03206757687699759551noreply@blogger.com0tag:blogger.com,1999:blog-182296078964969772.post-76917778845913237742019-02-05T07:24:00.001-06:002019-02-05T07:24:49.008-06:00Nanny's Granola<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8OFbKZhaxY75sB9VgsjAehdkP_PE3XdbfNi8cfc8oiqBu0uw2Eqc__D60npVByzDJw2npFeMONaJactizhvSitINvQILZm-bXE3lin9BZOgowvzJoElHblg9FM8vqrZcTk69g_EHO1PA/s1600/temp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8OFbKZhaxY75sB9VgsjAehdkP_PE3XdbfNi8cfc8oiqBu0uw2Eqc__D60npVByzDJw2npFeMONaJactizhvSitINvQILZm-bXE3lin9BZOgowvzJoElHblg9FM8vqrZcTk69g_EHO1PA/s320/temp.jpg" width="240" /></a></div>
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Yes - this is my own photo. Every once in a while I remember to take one!<br />
<br />
My youngest daughter is "Nanny" to her grandchildren. After research, this is the granola recipe she shared and we've come to enjoy. Yes, there are variations you can do to this. At one point - desperate for <i>CHOCOLATE!</i> I added some 100 percent dark. Just a bit shaved into a half-cup of the granola sated my addicted taste buds. Raisins, Craisins, a few of your favorite seeds - mine would be toasted pumpkin - and you've made your own. This makes a great breakfast cereal, too.<br />
<br />
Just be certain that your choice of honey does not contain added sugar - as I found a majority on shelves do. You want to use pure honey. Best is local, as it helps if you have seasonal allergies. We've lost two sources in the last few years and really miss having local honey available. My daughters both have Rheumatoid Arthritis and have worked to remove refined sugar as it is an inflammatory.<br />
<br />
Please leave a comment as you try these recipes. Much appreciated.<br />
<br />
<i>INGREDIENTS</i><br />
<i><br /></i>
Dry<br />
<blockquote class="tr_bq">
2<span style="white-space: pre;"> </span>cups organic rolled oats (Bob’s Red Mill was suggest on a couple of sites)<br />1<span style="white-space: pre;"> </span>tablespoon cinnamon<br />2<span style="white-space: pre;"> </span>tablespoon ground flax seed (we've used unground and it worked just fine)<br />1/4<span style="white-space: pre;"> </span>teasoonp salt<br />1<span style="white-space: pre;"> </span>cup chopped nuts (your choice - we used slivered almonds once and almond chips another time.)</blockquote>
Wet<br />
<blockquote class="tr_bq">
1/3<span style="white-space: pre;"> </span>cup coconut oil<br />2/3<span style="white-space: pre;"> </span>cup honey<br />1<span style="white-space: pre;"> </span>tsp vanilla</blockquote>
<br />
<i>INSTRUCTIONS</i><br />
<br />
<ol>
<li>Preheat oven to 350 degrees</li>
<li>Combine and mix dry ingredients well.</li>
<li>Combine and mix wet ingredients well. </li>
<li>Pour the wet ingredients over the dry and mix well</li>
<li>Cover a cookie sheet with parchment paper. Spread mixture on parchment paper in a full but thin layer. You'll use more than one sheet when making large batch. We doubled when we had company. </li>
<li>Bake ten minutes. Stir and bake ten minutes more or to desired crunch. Careful not to over bake.</li>
<li>When cooled, place in air tight containers for storing.</li>
</ol>
Phyllis Blickensderferhttp://www.blogger.com/profile/03206757687699759551noreply@blogger.com0tag:blogger.com,1999:blog-182296078964969772.post-52050699443297766682019-02-01T15:19:00.000-06:002019-04-30T06:02:59.246-05:00Trying Master Tonic<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEZwGM83T0uZfWt55vBUsuqrJputlPjqEu7eYqRo-uXH309a2_mfKvl64RwPcuBS_xQS3LJBq257cJx_DCSU0kBfDhXJqzKoj9eDPnTMNQgSWD349lA2-o1wgcxee3JPXAXYu6hm8jdEw/s1600/mastertonic.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEZwGM83T0uZfWt55vBUsuqrJputlPjqEu7eYqRo-uXH309a2_mfKvl64RwPcuBS_xQS3LJBq257cJx_DCSU0kBfDhXJqzKoj9eDPnTMNQgSWD349lA2-o1wgcxee3JPXAXYu6hm8jdEw/s320/mastertonic.JPG" width="240" /></a></div>
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<br /></div>
According to <a href="https://www.motherearthnews.com/natural-health/master-tonic-and-natural-remedies-zbcz1808" target="_blank">Mother Earth News,</a> Master Tonic is ". . . a natural anti-viral, anti-bacterial, anti-fungal and anti-parasitic tonic to take through the fall and winter months of cold and flu season when you are surrounded by coughing, sneezing and contagious people, or whenever you're feeling under the weather." It can be purchased from Amazon, Etsy, but I couldn't find it at Walmart or Walgreen's. I can find it on my daughter's counter, though, as she introduced me to it. She's been making and using it for some time.<br />
<br />
When my husband was nursing a cold (well, I was being a nurse to him, too) I decided to try some of her Master Tonic when my throat felt sore. Can I tell you it is an acquired taste and some people may never accept that it tastes potable. However, it is safe to drink and what would have been 7 to 10 days of a miserable cold turned into two days of Master Tonic and a sinus headache. Well and good! Then two weeks ago I came down with a general feeling of unwellness (look up "frobly mobly" an Old English word: Neither well nor unwell) and a slight fever by Saturday noon. Took a tablespoon of Master Tonic, another at night, and two the next day. Monday, no fever and much better. Okay, I'm sold on it. Got her recipe - there are several on the web, but I know hers worked for me - and here it is:<br />
<br />
<ul>
<li>1 part fresh chopped garlic preferably organic</li>
<li>1 part fresh chopped onion preferably organic</li>
<li>1 part fresh grated ginger root preferably organic</li>
<li>1 part fresh grated horseradish root preferably organic</li>
<li>1 part fresh chopped cayenne peppers or any hot peppers seasonally available preferably organic</li>
<li>raw apple cider vinegar</li>
</ul>
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Yes - each and every one of the items would preferably be organic. Then chop and grate. I had a problem grating, so my ginger and horseradish roots were finely chopped and I can only hope that works. If not, I'll fess up - but I did not have a good grater. And, I think I got the jar too full. We'll see.</div>
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<ol>
<li>Fill a glass mason jar 3/4 of the way full with equal parts by volume of the above fresh chopped and grated herbs. Wear gloves when chopping the hot peppers.</li>
<li>Fill jar to the top with raw ACV (apple cider vinegar - but get used to ACV. It's used a lot on the web). Close the lid tightly and shake.</li>
<li>Shake at least once a day for two weeks, and then filter the Master Tonic mixture through a clean piece of cloth, bottle and label.</li>
<li>Make sure that when you make this tonic that you shake it every time you walk by it, a minimum of once per day. Remember that all the herbs and vegetables for the Master Tonic should be fresh and organically grown if possible. Use dried herbs only in an emergency.</li>
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There is a veritable ton of information on the 'net about this tonic. Just do a Google search on "Master Tonic" and you find a lot of information. There was one note I ran across and will try - save the vegetables after draining, dry in low oven, and use for soups or sauces to add flavor - judiciously. There is a lot of flavor left in them.</div>
Phyllis Blickensderferhttp://www.blogger.com/profile/03206757687699759551noreply@blogger.com0tag:blogger.com,1999:blog-182296078964969772.post-34005758983979502392019-01-31T15:28:00.003-06:002019-01-31T15:43:45.658-06:00Cabbage and Sausage Casserole<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMmrOnSj6IcXQl25TMmb02cYN9rhDYGsSvjUftfxdNE09egpIlT2t-v5lRB_Lx-yTAf6tucDtCQPMcx8hj4vcrYnwSwlfcmI2txmBzcE0YWYDg-0-3wAIB0LIuO4G6TAq63H15nMEDT6s/s1600/CabbageSausage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="226" data-original-width="271" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMmrOnSj6IcXQl25TMmb02cYN9rhDYGsSvjUftfxdNE09egpIlT2t-v5lRB_Lx-yTAf6tucDtCQPMcx8hj4vcrYnwSwlfcmI2txmBzcE0YWYDg-0-3wAIB0LIuO4G6TAq63H15nMEDT6s/s320/CabbageSausage.jpg" width="320" /></a></div>
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Once again, I don't have a photograph of my own to show. Next time I fix this, I promise I'll add one - but it doesn't look special at all, as you can tell from this one adapted for the short term. The basic recipe can be found in lots of places around the web, and there dozens of additions to it. It is good both as a side dish or a main dish.<br />
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Both of my daughters have Rheumatoid Arthritis and are cleaning their eating habits. We dropped all items that mentioned gluten, sugar, and dairy. Makes preparation a lot easier, doesn't it. Yet we need to keep flavor and savor to keep it interesting as well as healthy.<br />
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So, here are the ingredients we used for six servings:<br />
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<ul>
<li>2 pounds pork sausages (Italian was suggested, but use your favorite and experiment with others, too. Check for MSG or other inflamatory additives)</li>
<li>1 large cabbage (about 4 pounds) cored and thickly shredded</li>
<li>Freshly ground black pepper</li>
<li>Sea salt</li>
<li>Nutmeg - and additional favorite spices as you desire</li>
</ul>
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The instructions are a bit more involved:<br />
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Heat oven to 300 degrees.<br />
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<ol>
<li>Butter a two-quart lidded baking dish (or appropriate if increasing/decreasing servings.)</li>
<li>Prepare cabbage: One person suggested pouring boiling water over the cabbage to wilt, another suggested cooking the sausage and wilt the shredded cabbage in the grease. Another did not wilt - I prefer wilting in the sausage grease, and adding the salt, pepper, nutmeg (we like it!).</li>
<li>Put about 1/3 of the wilted cabbage in the buttered dish and cover with 1/2 the meat. Season the layer - optional. Repeat, ending with layer of cabbage. Some dot with butter - optional, and I don’t.</li>
<li>Cook for 2 hours @ 300 degrees. After that, uncover the dish and check to see it is browning well and for excess liquid. If there is excess, leave lid off; if not, cover again - either way, increase oven heat to 350 and cook for another 30 minutes.</li>
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As I mentioned earlier, there are a widely varying recipes on the web that start with ground pork and cabbage. Here is a compilation from some we thought interesting, but haven't made changes yet:</div>
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<ul>
<li>Cook sausage with onion (and/or green pepper) before layering</li>
<li>Add your family's favorite spices</li>
<li>Mix in your favorite sauerkraut </li>
<li>“10 oz of spicy chicken Apple sausages & used just over 2 lbs cabbage, very happy with this proportion, wilted down the cabbage in a Dutch oven instead of blanching.”</li>
<li>“Sometimes sausage, sometimes bacon or pancetta (differing proportions). I always brown the meet, rendering some fat, then brown - or wilt really - the cabbage in the rendered fat, adding salt and pepper. Skip the butter! Pork fat is better! Then in the oven using the same dutch oven as used for the browning. NO BOILING! and only one pot! “</li>
</ul>
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I can tell you this is NOT fried cabbage with sausage. But, it is very delicious, even without sausage, I imagine, but haven't tried yet.</div>
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Phyllis Blickensderferhttp://www.blogger.com/profile/03206757687699759551noreply@blogger.com0