Thursday, December 11, 2008
Mashed Potatoes (some chunks and some skin)
Gravy (from the drippings)
Mary's Cranberry Relish (I love this so much, I make myself enough to last six months and freeze it. Husband tells the kids not to eat it alone, only on turkey, or ham, or chicken, or whatever is on your plate. Are you kidding? I spoon it up like applesauce.)
Cauliflower Piquant (Mmm, mouth is watering...)
Sweet Potatoes (WITH marshmallows)
Stuffing (Stovetop--hey, it's tradition!)
Rolls (usually purchased, these don't matter much until the next day when it's time for sandwiches)
Pumpkin Pie (not my favorite, but necessary)
Apple Pie (in the brown paper bag--MY favorite--makes me want to sing)
Lemon Meringue Pie (one of my assignments this year and I should have taken a picture, it was right purty!)
Barb's Raspberry Jello with Pretzel Crust dessert (actually a must have at every family get together, she struck gold on that one)
I know this probably sounds exactly like everyone else's, but certain parts of it are ABSOLUTELY NECESSARY for furthering the happiness of mankind (here at our house).
Hmmm, did I miss anything? Okay, now I'm wondering why we've never done a pecan pie, that is one of Husband's favorites...leave it to me. I will fix everything.
Your turn. Let's hear what it is you can't do without on Thanksgiving or Christmas or for that matter your birthday ( I love how traditions revolve around food in my head--they do in yours also, right?)
Thursday, November 13, 2008
Our first endeavors all had to do with the abundance of tomatoes in our garden. Here we have two different salsas, diced tomatoes, tomato juice, and spaghetti sauce (my pressure canner is AWESOME!). Our latest was enchilada sauce, which is better than anything storebought, makes 60 pints with one recipe and requires a pot taller than my son, which Mother-in-Law happened to come upon just days before we planned our excursion. Oh, and don't forget a two-and-a-half foot wooden spoon...
We did peaches and pears for the fun of it and pear sauce because the way Sara described it, I just had to have some...
Wednesday, October 22, 2008
Monday, October 13, 2008
Wednesday, October 1, 2008
This one is curry popcorn. I know you can't see the curry, but believe me, it is there and it is awesome. I don't even eat plain buttered popcorn anymore. I was always the one who made popcorn in a pot with the oil and the shaking, until the lady who sold us our last house and left most of her unwanteds in it kindly "donated" a hot-air popper. Mmmm, this is yummy.
Okay, so for all you curry fans, here is the recipe: Popcorn, butter and a mix of curry powder and salt. Make sure you have at least two parts curry to one part salt or you will be sorry. Then do it nice and slow, sprinkle here, sprinkle there, tasting as you go. I like lots of curry.
If you'd like a recipe for real actual curry, you'll have to see my brother-in-law. He's a good Scottish boy who prefers not to "go for an Indian", but to make his own. (They talk funny over there.)
Next we have broiled grapefruit. Yes, broiled, and I must say, it is also tasteworthy. There is a bit of conflict within the families, some eat grapefruit with salt and some with sugar. I don't think I ever put anything on it, but once in a while you get those sourish ones that need some help, so this is what you do: Cut grapefruit in half and along all those little lines so it's ready to go. Sprinkle nicely with brown sugar and broil it close until the sugar is bubbly. This will improve even those old dried grapefruits you haven't eaten yet. Oh, but if they are my Grammie's grapefruit, don't you dare, they are perfect the way they are. (Why don't they sell those yellow ones in Utah?)
Monday, September 15, 2008
That's right folks, my family loves ketchup--except for me. Oh, it's not bad, it just isn't what I prefer. They eat it on chicken nuggets and in beef stew, on eggs and potatoes. It leaves red rashes on my little one's faces and still they dip on. I must say in high school, ranch dressing was my condiment of choice for fries and nuggets, but it is shunned in our current household (who doesn't like ranch??), also except for me, although I can't stand the stuff out of a bottle, but I could drink my homemade version. So I now go for plain fries--or even fry sauce is better than ketchup--and equal parts dijon mustard and apricot jam for my nuggets, honey mustard at McDonald's. I take a good amount of hot pepper sauce on my eggs and sour cream on my potatoes.
So, apparently the outer plastic coating is the non-toxic part they refer to, because if you bite one open and leave it on your table, it will melt your varnish. Yes, completely dissolved away and stained forever. If you do not want this to happen to your child's esophagus, I suggest you disregard the NON-TOXIC part and get yourself a flashlight.
Friday, September 12, 2008
15 oz. can white beans, rinsed
Wednesday, September 10, 2008
Monday, September 8, 2008
Friday, August 15, 2008
So here it is:
Long Grain & Wild Rice
12 oz. pkg. long grain & wild rice
2 c. beef broth
2 c. chicken broth
1 Tb. oil
1 Tb. parsley (dried)
1 ts. marjoram
1 ts. garlic powder
1/2 t. each paprika, salt
4 oz. can mushrooms (opt.)
Combine all in pot and follow directions on rice package OR press COOK on your rice cooker.
Add 1/2 c. almonds if you like, and 1/4 c. water/broth to unstick it. Stir and serve. Freezes well, makes mouths happy.
Monday, July 21, 2008
Beef and Broccoli:
1 lb. beef steak, sliced thin (I used chunks from the freezer)
1/4 c. water
1/2 c. soy sauce
1/4 c. brown sugar
3 T. vinegar
2 cloves garlic, crushed or minced
2 t. grated fresh ginger
1 T. cornstarch
2 T. oil
1 large onion, sliced thin
2 heads broccoli, cut up into florets
Combine beef, water, soy, sugar, vinegar, garlic, ginger and cornstarch in a bag or bowl and marinate 10 minutes or more. Drain well, reserving marinade. Place broccoli and a bit of water in a microwave bowl covered in plastic wrap and microwave it 4 minutes until tender-crisp (or, hey, you could steam it "the real way"). Heat oil in a wok or skillet and brown beef and onion together about 3 minutes. Add marinade and bring to a boil at least 5 minutes and until beef is done and sauce is bubbly. Stir in drained, hot broccoli and serve on rice. It's good. REALLY good.
Don't forget my Cashew Chicken when you set up your buffet. I have been promised an egg roll recipe to die for (Joni--that's your cue) or you can try this one. Have yourself an asian night.
Speaking of, Toni, do you remember eating cream cheese wontons on the floor with no shoes? That's a good memory.
Saturday, July 12, 2008
4. Ginger root. I won't show mine. I put up three cilantro pictures to make up for what you won't be able to recognize, so let it go. Using a vegetable peeler, peel off all skin. Place in a freezer bag. It will last forever and take it from me, it grates much better when frozen. You may have to hold it with a rag or the bag. It is cold and let's not grate our knuckles.
Saturday, June 28, 2008
Cilantro Lime Salad:
2 c. frozen soybeans (edamame)
15 oz. can kidney beans, drained and rinsed
15 oz. can garbanzo beans, drained and rinsed
1/2 c. thinly sliced red onion
1/2 c. chopped fresh cilantro
1/4 c. olive oil
1 tsp. lime zest
1/4 c. lime juice
Prepare soybeans according to package. Drain. In a large bowl combine beans, onion, and cilantro. Whisk together all other ingredients, adding up to 1/2 tsp. salt to taste. Pour over bean mixture and toss to coat. Refrigerate covered. Serve cold.
Version two: Replace soybeans, kidney and garbanzo beans with a can each of drained kernel corn, black beans and a chopped tomato or avacado. Also very good. We choose the first recipe while on phase 1 (South Beach Diet) and the second after we have given up.
Tuesday, June 17, 2008
Granola for Me!
7 c. rolled oats
1 c. wheat germ
1 c. wheat or oat bran
1/2 c. brown sugar
1/2 c. vegetable oil
1.2 c. honey
1/2 c. water
1 T. vanilla
1 t. each cinnamon, nutmeg, salt
1 c. each sliced almonds, coconut
Preheat oven to 275. Stir up oats, wheat germ and bran. Mix sugar, oil, honey, water, vanilla and spices and pour over. Mix well. Spread onto 2 cookie sheets and bake 45 min. stirring every 15 min. Add almonds and coconut and bake 15 min. more. Let cool. Makes about 13 c. (gallon ziploc)Tips: I forgot it once (after mixing, before baking) and let it "soak" for about 3 hours. It turned out much crunchier than usual and now I soak for a standard 1 hour before baking. You can food-process the rolled oats a little, and the almonds and coconut too. The texture turns out like grape nuts. Eat with milk or yogurt. If you want it more clumpy, before the last baking, with the nuts and coconut, add 2-3 T. honey mixed with the same amount of water. Gives it a nice shiny look. You could also add other things like dates, pecan, craisins, raisins, whatever you like.
Wednesday, June 4, 2008
1/2 c. ketchup
2 T. soy sauce
1/2 t. salt
1 T. worcestershire sauce
3 T. sugar
1 1/2 t. sesame oil
1/4 t. cayenne pepper
1/2 c. chicken broth
2 T. cornstarch
1/2 t. sugar
1/2 t. salt
3 whole chicken breasts (as in 6 halves) cut to bite size pieces
1/4 c. cooking oil (peanut works good)
2 T. grated or minced gingerroot
1 T. minced garlic
1 onion, chopped
1 can water chestnuts, drained and chopped a bit
1 can bamboo shoots, drained and sliced
1 1/2 c. cashews
Combine ketchup, soy sauce, salt, worcestershire, sugar, sesame oil, cayenne, and broth in a bowl. In another bowl, combine cornstarch, sugar and salt and toss chicken pieces in this. Heat cooking oil in a wok or frying pan to a high heat and add chicken mixture, ginger, garlic and onion. When chicken is cooked through, add chestnuts and bamboo shoots, and ketchup mixture and cook until it comes to a boil. Cool, bag and freeze. Freeze cashews separately. Thaw in fridge overnight, heat on medium until boiling and add cashews. Serve on rice.
Thursday, May 22, 2008
3 c. self-rising flour*
6 Tb. butter
1 c. buttermilk (8 oz. carton)
Cut butter into half the flour, add remaining flour and stir. Add milk, stir and knead until smooth. Roll to 1/2 inch and cut biscuits. Freeze if you like. Bake at 425* 12-15 min.
*can substitute 1 c. all purpose flour, 1 1/4 tsp. baking powder and a pinch of salt per cup of self-rising flour. I make up a container of it.
If you freeze them, thaw under wrap before baking. They don't rise as much if they're still frozen. Also, I stacked two on top of each other, so I'd have those nice biscuits that pull right apart. They didn't turn out that way. They turned out like two biscuits stacked on top of each other and I was sad because I'd missed out on half of the crusty bottoms I could have enjoyed.
Friday, May 2, 2008
Monday, April 14, 2008
Monday, March 31, 2008
Sunday, March 30, 2008
This is Eggs A La Goldenrod. Right, Mom? I think that's what it's called. Anyway, when I first made it as a married woman, I didn't remember it tasting as yummy as it does, I only remembered how pretty the sieve-pressed yolks looked up on top--like goldenrods! So, here it is: make up a white sauce by melting 2 T. butter and stirring in 2 T. flour, then 2 c. milk, heat and stir until thick. Salt and pepper it and add in 5 chopped, hard-boiled egg whites. Press the hard-boiled egg yolks through a strainer on top and serve on toast. A lovely way to use up those blue and orange eggs your kids made yesterday (in this case, last week). That's it for now!
Friday, March 14, 2008
Friday, February 22, 2008
1/2 c. frozen limeade concentrate
Preheat oven to 400*, and set rack at lowest position. Combine all ingredients but pie shell in a blender and give it a good whirl. Pour into pie shell and bake 15 min. Reduce oven to 350* and bake 40 more min. Cool on rack for 30 min. Refrigerate until cold before slicing.
Wednesday, February 20, 2008
Chicken Barley Stew
Wednesday, January 30, 2008
By the way, the picture has nothing to do with beans, it is Apple Pork & Sweet Potatoes in my crock pot and it looked so pretty I just had to take a picture.
Thursday, January 17, 2008
I am leaving out the grocery list this time. If someone wants it, I'll email it. The chili and hamburgers throw things off...
Kahlua Pork & Sweet Potatoes- Yes, pork and sweet potatoes is a theme for me. This one is the yummiest. It tastes like a luau.
Chicken Divine- A casserole spiffed up with lemon and curry.
Hamburgers- You know the drill.
Chicken Teriyaki- I double the sauce recipe and keep it in a jar in the fridge. Homemade is best!
Chili- Pick your Fave!
Saturday, January 12, 2008
For my own sake, I am blogging the last few refreshments/meals we've had for RS. That way, I won't end up with more or less the same thing we had last time...
January 2007--Potato Bar, Pineapple Orange Cake
March 2007--Lasagna Rollups Dinner
October 2007--Hawaiian Haystacks
December 2007--Libby's Pumpkin Roll
January 2008--Navajo Tacos, Chocolate Cherry Cake
Thursday, January 10, 2008
Chocolate Cherry Cake:
18 oz. box chocolate cake mix (I used devil's food)
21 oz. can cherry pie filling
1 tsp. almond extract (I ran out of this last week and therefore left it out. I am sure it would enhance the maraschino-ness...)
Stir carefully by hand just until moist. I mixed wet first, then added the box mix. Spread evenly into a greased 9x13. Bake at 350* about 35 min.
1 c. white sugar
6 T. butter (no subs)
1/3 c. milk
1 c. chocolate chips
Bring sugar, butter and milk to a boil for one minute. Stir in chips until smooth and pour immediately over hot cake. Cool and serve.