Black-Eye Curry

Having fresh garlic and ginger on hand is easy when you buy it fresh and store it in the freezer. I don't peel the garlic before freezing - I just throw it in a freezer bag then pull it out and peel/chop while frozen. This recipe can be varied according to what veggies you have on hand. You can even omit the chicken for an equally yummy and very simple vegetarian dish. The spices and coconut milk are what make this recipe delicious and interchangeable. This recipe was adapted from a dish featured on Mel's Kitchen Cafe.

Ingredients:

1 T canola oil
2 cloves garlic, peeled and finely chopped
1 inch piece of peeled, freshly grated ginger
1/2 pound raw chicken breast, cut into small squares
1 large tomato, chopped
1 green, red, or yellow bell pepper, chopped
2 fresh kale leaves, chopped
1/2 t turmeric
pinch cayenne
1/2 t salt
1 t paprika
1 t Garam Masala
1 can coconut milk
2 t vegetable or chicken bouillon/powder
1 can black-eyed peas, drained
2 T fresh cilantro, chopped

To Prepare:
1. Heat oil in a large skillet on medium heat.
2. Add garlic and ginger, saute until garlic is golden.
3. If using chicken, add to the skillet, stir and cook for 5 minutes or until almost cooked through.
4. Add tomato, bell pepper, and kale. Saute for 1 minute.
5. Add spices and stir.
6. Add coconut milk, bouillon, and black eyed peas. Reduce heat and simmer on low, 5 to 10 minutes.
7. Add cilantro and serve with cooked rice.

Whole Wheat Bread

This tried and true bread recipe was passed on to me years ago from a friend and we have enjoyed it regularly ever since. I use freshly ground flour from white wheat berries (if you don't have your own wheat grinder it's worth it to invest in one) and the flavor and texture tops a loaf of white bread any day. Not only that, it's relatively simple to make. Servings: 2 loaves

Ingredients:
2/12 c. very warm (not hot) water
1 1/2 T yeast
1 T salt
2 c. + 4 1/2 c. whole wheat flour
1/3 c. oil
1/3 c. honey

To Prepare:
1. In a measuring cup, combine warm water and yeast. Stir and let sit for 5 minutes until the yeast bubbles.
2. In a large stand mixer (Kitchen, Bosch, etc.), combine 2 c. flour and salt. Add water and yeast mixture and stir to combine.
3. Add oil and honey to the same mixture and whip on high for 3 to five minutes.
4. Begin adding remaining 4 1/2 c. flour to the mixture, 1 cup at a time until dough begins to clean the sides of the bowl.
5. Knead by machine for 5 minutes.
6. Place the rounded dough in a lightly oiled bowl and cover with a damp cloth. Let it rise for 1 hour.
7. Punch down the dough and form into loaves. Put the loaves in greased pans, cover with a cloth and rise for 1 hour.
8. Preheat oven to 350 degrees and bake for 20 minutes.
9. Let the hot loaves stand for 5 minutes before removing from the pans onto a cooling rack.
10. Allow the loaves to cool for an hour before slicing (this not only completes the cooking process but ensures a more solid loaf when you cut).

Canning Salsa

I had such a great time canning salsa this past month. I won't be canning again until after we move and are settled, so it was a fun experiment. The girls helped me in prepping the tomatoes and that made it go a lot faster. You can seed them by just ripping them apart with your hands (Indiana Jones style) after they are peeled and cored.


The Supplies

The Blanching

The Peeling and Coring
 
The Seeding

The Chopping

The Salsa!

10 c. blanched, peeled, cored, seeded, chopped tomatoes (6 lbs)
5 c. green peppers, chopped (2 lbs.)
5 c. onions, chopped (1.5 lbs)
2.5 c. hot peppers (1 lb) - I only used 1/4 of this amount but wish I had used more
3 cloves garlic, minced
2 T cilantro, minced (I would prefer more)
3 t. salt
1 1/4 cider vinegar

Combine in large saucepot, bring to boil, reduce heat and simmer 10 minutes.

Ladle hot salsa into jars, leaving 1/4 inch headspace. Process 15 minutes in boiling water canner.

Greek Lemon Rice Soup

3 c. chicken broth
2 to 3 oz uncooked rice
2 eggs
3 T lemon juice
salt, pepper

In a 2 quart saucepan bring broth to boil. Reduce heat, add rice, simmer 20 minutes. Separately, beat eggs and juice. Stirring constantly add 1 cup of hot broth, a little at a time to the egg and juice mixture. Stir into soup, and heat - do not boil! season with salt and pepper. Serve immediately. Serves 4.

Try it with greek fries!

Brown Rice Soup

This recipe is something I like to make when I have leftover rice from the previous day. Combining it with a fresh loaf of homemade bread makes it a simple yet healthy meal.

Ingredients:

2 T butter

1/4 c. flour

4 c. chicken broth

2 c. cooked brown rice

2 carrots, grated or finely chopped

2 stalks finely chopped celery

1 t. salt

1 c. milk or half and half

1/2 t. turmeric

1/2 t. pepper

1 bay leaf

parsley or green onion, chopped

To Prepare:

1. Melt butter in a large pot on medium heat.

2. Stir in flour while slowly adding broth, 1/2 cup at a time.

3. Continue to cook while stirring until slightly thickened.

4. Add rice, carrots, celery, salt, and spices.

5. Simmer 5 minutes.

6. Blend in milk or cream and remove bay leaf.

7. Garnish with parsley or green onion and serve warm with fresh-baked whole wheat bread.

Winter Soup

2 T olive oil

2 zucchini, chopped

2 garlic cloves, chopped

1 28 oz can of canned chopped tomatoes

1 T tomato paste

1 bay leaf

3 1/2 c. vegetable bouillon

3 1/2 c. canned garbanzo beans, drained

1/4 c. dry macaroni

8 oz. spinach, chopped

In pot, heat oil on medium heat, add zucchini and cook 5 minutes. Add garlic, tomatoes, tomato paste, bay leaf, bouillon, beans, and macaroni. Bring to a boil and cook until pasta is done. Add spinach the last 2 minutes. Salt and pepper. Pass with parmesan. 

Also great with garlic bread - see Easy Pizza Dough for recipe.

Easy Pizza Dough

Preheat oven to 425.

In measuring cup, add 1 1/2 c. warm water, 2 T yeast, 1 T sugar. Stir and wait to let bubble.

In separate bowl, add 3 c. flour, 1 T sugar, 1/2 t salt. Mix, add liquid mixture, knead, add flour, knead, press into pan, let rise.

Add toppings and bake for 10 minutes.

(I also use this same recipe for garlic bread.)

Black Bean Burgers

1 (15 oz) can black beans, undrained
1 (4 oz) can chopped green chilies or 1/2 cup salsa
1 cup plain dry bread crumbs
1 t chili powder
1 egg, beaten
1/4 c. yellow cornmeal
2 T oil

Mash beans. Stir in chilies (or salsa), bread crumbs, chili powder, and egg. Shape into 6 patties 1/2 inch thick. Coat with cornmeal. Heat oil in skillet on medium heat. Cook patties 5 - 10 minutes, turning once, until crisp and cooked on both sides.

Falafel

1 (15 oz) can chickpeas, drained
2 cloves garlic, finely chopped
1 egg, beaten
1 tsp. lemon juice
1 cup dry breadcrumbs
1 tsp. baking powder
seasoning salt to taste

Mash chickpeas until pasty. Add garlic, egg, and lemon. Slowly add breadcrumbs until mixture is not sticky, but will hold together; add more or less as needed. Add seasoning salt. Form 8 balls, then flatten into patties. Heat 1 inch oil in large skillet on medium high. Fry until brown.

Serve in tortillas with cucumber sauce (below) and toppings or burger style on a bun with your favorite toppings.

Cucumber Sauce
1 (6 oz) container plain yogurt
1/2 cucumber, chopped
1 tsp. dried dill weed
1 T mayo
salt and pepper

Combine. Chill 30 minutes.

Hot Fudge Sundae Cake

from Betty Crocker

1 c. all-purpose flour

3/4 c. granulated sugar

2 T baking cocoa

2 t baking powder

1/4 t salt

1/2 c. milk

2 T vegetable oil

1 t vanilla

1 c. chopped nuts, if desired

1 c. packed brown sugar

1/4 c. baking cocoa

1 3/4 c. very hot water

Ice cream

Heat oven to 350. Mix flour, sugar, 2 T cocoa, baking powder, salt in ungreased square pan, 9 x 9 x 2 inches. Mix in milk, oil and vanilla with fork until smooth... stir in nuts. Spread in pan. 

Sprinkle brown sugar and 1/4 c. cocoa over batter. Pour water evenly over batter. 

Bake about 40 minutes or until top is dry. Cool 10 minutes.

Serve warm cake with ice cream. Spoon sauce from pan on top.

Mmmm, mmmm good. Ice cream, hot fudge, and cake... how could you go wrong?

Well, okay... one thing about this recipe is both times I have made it, it was slightly overcooked. I think underdone would be best for this one.

Fettucine with Creme Fraiche (Cream)

Adapted from Peter Berley's Modern Vegetarian Kitchen

3/4 lb fettucine

2 T olive oil or butter

1 garlic clove, chopped

2 tbsp parsley, chopped

2 tbsp basil or cilantro, chopped

1 tbsp chopped chives

1 tsp finely grated lemon zest

1 c. creme fraiche (see below)

coarse sea salt

ground black pepper

1/4 c. parmesan cheese, grated

Cook pasta and drain. 

Use wide saute pan to warm oil over medium heat. Saute garlic 1 minute. Before it browns, add herbs and zest. Saute 30 seconds then stir in creme fraiche. Add salt and pepper then bring to a boil and remove from heat. 

Add pasta to pan and toss to coat. Add parmesan, toss again, and serve. 

Creme Fraiche- 

1 pint heavy cream

2 tbsp plain yogurt

Boil 1 quart glass jar for 10 minutes in large pot of water to sterilize. Air dry. 

In saucepan, heat cream to lukewarm. Transfer cream to glass jar and stir in yogurt. Store loosely covered with plastic wrap away from drafts for 24 to 36 hours. Cover tightly and refrigerate for 24 hours. It is now ready to use. Store in refrigerator for up to 1 week. 

Cranberry Bread

(from the book "Cranberry Thanksgiving")

2 c. flour

1 c. sugar

1 1/2 tsp baking powder

1 tsp salt

1/2 tsp baking soda

1/4 c. margarine

1 egg, beaten

1 tsp orange peel, grated

3/4 c. orange juice

1 1/2 c. raisins or craisins

1 1/2 c. fresh or frozen cranberries, chopped

Sift flour, sugar, baking powder, salt, and baking soda in a large bowl. Cut in butter until crumbly. Add egg, orange peel, juice; stir until evenly moist. Fold in raisins and cranberries. Spoon into greased loaf pan. Bake at 350 degrees for 1 hour 10 min (may cook sooner, check it after 50 min.) Cool on rack.

Indian Chapati bread

I claim no expertise in making this bread and the picture may prove it  (I didn't bother to puff this batch: see step 7) - but my family loves it and it's a quick last-minute addition to a curry meal. Also a great way to involve my kids in contributing something simple and fun to the meal.

Ingredients:

2 cups whole wheat flour
1 tsp. salt
3/4 cup (more or less) water

To Prepare:

1. Spray skillet with oil and heat to medium high.

2. In medium bowl, mix flour and salt.

2. Make well in the center of the flour and pour in the water.

3. Mix with clean hands and knead into workable consistency.

4. Break off golf ball size pieces of dough, roll into a ball, dust with flour and flatten with hand.

5. With rolling pin, roll into thin circle and place onto skillet.

6. Cook on one side until bubbles appear, then turn and cook 1 or 2 minutes longer.

7. Optional step for me: to puff chapati, hold it with tongs over an open flame on a gas burner. If you don't have a gas stove, use a paper towel to push down on the edges of the chapati while cooking. Brush cooked chapati with butter or oil.

Peanut Butter Pie

(Tracy Belt's family favorite)

1 8-inch graham cracker pie crust

1 small box chocolate pudding (prepared for pie directions)

1/2 c. peanut butter

1 c. powdered sugar

8 oz whipped topping

Mix peanut butter and powdered sugar together with fork or pastry blender. Onced mixed, spread half of mixture into crust.

Prepare pudding and pour over peanut butter mixture. 

Spread second half of peanut butter mixture on top of pudding.

Refrigerate for one hour. 

Spread whipped topping on top.

This posting is long overdue! This is yummy stuff. I actually OD'd on it so beware. 

Broccoli Cheese Soup

Have you noticed I like to cook soupy things? Mmmm, the nutmeg makes this recipe awesome! This one is inspired by a recipe from Here.

Ingredients:

1/4 cup melted butter

1/4 cup flour

2 cups milk

2 cups chicken stock or bouillon

1/2 pound fresh broccoli

1 cup carrots, peeled and chopped

salt and pepper to taste

1/4 teaspoon nutmeg

8 ounces grated sharp cheddar

To Prepare:

1. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes.

2. Stir constantly and slowly add the milk in stages, maintaining creaminess.

3. Add the chicken stock in stages, whisking all the time.

4. Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender for 20 minutes.

5. Add salt and pepper. Use hand blender to puree.

6. Add the grated cheese; stir until well blended.

7. Stir in the nutmeg and serve.

Curried Sweet Potato Soup

Curried Sweet Potato Soup

2 tbsp canola oil
1 med onion
coarse salt
1 med sweet potato, peeled, cut into 1 inch chunks
1 (1-inch) piece fresh ginger, peeled and chopped
1 large garlic clove, chopped
1 tbsp curry powder
1 bay leaf
1 1/2 c. red lentils

There are two ways to make this recipe (that I have tried):
Option 1--
In small saucepan, boil 3 1/2 c. water.

Meanwhile, in large saucepan, warm oil over high heat. Add onion and pinch of salt. Saute, stirring occasionally.

Add sweet potato, ginger, garlic, curry, bay leaf and saute 1 minute. Pour in boiling water and stir in lentils. Reduce the heat to med low, cover, and simmer until lentils break down and potatoes are tender, 18 to 20 minutes. Season with salt.

Option 2--Saute all veggies in oil. Pour veggies and remaining ingredients into crock pot and cook on low for 6-8 hours.

Option 3?--Next time I am going to try pouring it all into the crockpot without the saute step and see how it turns out.

Potato Pandemonium

This recipe is from a cookbook that the Sproats put out (I think for Christmas?) one year. I love two recipes from it. This is one of them:

6-8 potatoes, chopped
3-4 carrots, chopped
1 onion, chopped
2-3 stalks celery, chopped
2 1/2 c. water
4 chicken bouillon cubes
2 c. milk with 2 T flour
2-3 c. grated cheese

Put all ingredients but milk, flour, and cheese in crockpot. Cook on high for 3-4 hours or on low for 6-8 hours. Mash to consistency of watery mashed potatoes. Add milk mixed with flour and simmer for another 30 minutes. Add cheese and cook until melted.

Junglelaya

Junglelaya

(Dave's version of Jambalaya)

3 large green bell peppers*

2 large sweet onions*

1 bunch celery*

2 cans diced tomatoes

2 cans tomato sauce

1 lb. andouille sausage, sliced on the bias

1 lb. chicken, cubed

1 lb. shrimp

1 lb. scallops

4 c. uncooked long-grain rice

6 c. chicken broth

2 c. water

salt

black pepper

paprika

thyme

oregano

basil

bay leaves

garlic powder

cayenne

the trinity*

Chop the trinity into medium sized chunks and saute in oil or butter over medium-high heat until the onions become translucent and the peppers begin to darken. Add the sausage and chicken and cook for a minute or two. Add the seasonings while the meat is cooking. The amount you add is according to your taste. Reduce heat to medium and add tomatoes and sauce. Let this cook for about ten minutes. Add broth and water and bring to a boil. Add rice and let simmer for about 15 minutes. Add seafood and cook for another 5 minutes. Serves a bunch of people. Mmm, mmm, tasty.

We were visiting family in Lincoln, Nebraska this past week and so requested that my bro-in-law, Dave, make Jambalaya. He's a good-old boy from Georgia and he knows what Jambalaya should taste like. This is very good stuff. The above recipe includes quite the array of meat and seafood. Its great even if you minus a few (I prefer it without sausage).

Uncle Dave says, "Eatyurjunglelaya!

Sunny Day Pasta

Sunny Day Pasta

by Tracy Belt (completely original - nice job Tracy)

2 boneless skinless chicken breast thawed, cut into pieces

spaghetti noodles, or any choice of pasta, cooked and drained

yellow squash

frozen corn

onions chopped 

minced garlic

salt

pepper

crushed red peppers

italian seasoning

fresh spinach leaves, chopped

sour cream

olive oil

(Most of my ingredients I just toss in, and I don't really measure how much I use, so other than the chicken you just "add to taste" the spices and however much of the other ingredients you want to use)

Saute onions and garlic in olive oil in skillet.  Add chicken and cook thoroughly.  Add seasonings and spices to taste.  Remove chicken from pan.  Put about one TBSP of olive oil in pan and add spaghetti (already cooked). Add 1/2 cup of water.  Add yellow squash, and frozen corn.  Cover and let the vegetables steam as long as desired.  Add chicken and spinach to spaghetti.  Add 1 to 1 and a half cups of sour cream and coat thoroughly.  Eat and enjoy!

I think Tracy is trying to outdo me. Not only did she make this one up herself but her pictures look much better than mine. Oh well, I'll just have to console myself in the fact that she did share some with me. I was impressed. Its yummy. Good idea to use sour cream.

Salad dressings and candied walnuts

Maple Dressing
from Julie Dursteller Hirsch
1/4 c. mayo
1/4 c. pure maple syrup
3 tbsp. white wine vinegar
2 tsp. white sugar
1/2 c. oil

Raspberry Vinaigrette
from Tami Hirsch
1/4 c. oil
2 tbsp. sugar
2 tbsp. red wine vinegar
1 tbsp chopped green onions (optional)

Candied Walnuts
3/4 c. chopped walnuts
~4 tbsp sugar
wax paper

-In skillet on medium heat, add sugar and watch closely. As it melts, stir in nuts. Spread out on wax paper to cool.

Any of the above will contribute to a great salad. Consider pairing with greens, chopped celery, crumbled bleu cheese, strawberries or craisins. P.S. the picture doesn't look too appetizing. Its one of those that we remembered to take a picture after we'd eaten half of it and Nate had characteristically doused it with Bacos.