KnotGypsy's Kitchen Chronicles

Bring Back the Memories

2008-12-17T14:50:00.001-08:00

Once upon a time, I was in the Army and got stationed in Germany.

My second Christmas over there, I went to the local open air Christmas market. I bought some lebkuchen (Christmas cookie) to send home (and a box for me). Well, I got back to the barracks with my purchase and opened my box of lebkuchen. Ummm, errr...I loved them so much that I ended up eating more than my share and had to go out and buy more for my family back home. These lebkuchen were delicious. Sort of a cross between a gingerbread and a fruitcake. They taste like Christmas.

Over the years, I have tried various recipes trying to recapture that magic. This year, I tried this recipe:

Lebkuchen V - Allrecipes

I have just taken the first batch from the oven and tasted it. Yummmm...this is one of the better lebkuchen recipes.

So, if you are looking for a cookie that just says Christmas, this is the deal.

Wonders of Baking Soda

2008-11-07T15:52:00.000-08:00

Aaahhh...baking soda. It is non-abrasive, making is safe for your treasured cookware. It works with little effort. It costs little. Perfect. What more could you ask?

I had heard it was good as a non-abrasive cleanser quite some time ago. I don't know why I took so long to try it, but finally, I did. I tried it on my beloved Corning Ware. I definitely wanted something to clean it, but it had to be gentle. (I have had my Corning Ware for over 20 years and fully intend to have it until I die.)

I was expecting it to take more "elbow grease" than those commercial cleansers, but NO...It works so well with so little effort that I have been using it on more "cleanser" duties. I am amazed. It works great on my crockpot as well.

This has motivated me to look for other uses for Baking Soda. A quick search on Google found "Sixty-one uses for Baking Soda", including a recipe for making your own baking powder (without aluminum); and this book on Amazon.com:

Baking Soda's natural cleansing and deodorizing qualities makes it affordably "Green". Since we live in a time of concern for our environment and our pocketbook, I will be exploring more uses for Baking Soda and other common and natural products...like vinegar...hmmm, I will get back to you.

Lemonade Layer Cake

2008-09-25T16:45:00.003-07:00

Lemonade Layer Cake Recipe - Fruits - MyRecipes.com

My husband's birthday was this past weekend. He loves lemon and requested a lemon cake. So, I made him this one. It was delicious and lemon is not even my favorite flavor for cake. I am a diehard chocolate fan, what can I say? My husband loved it, too.

I ran into a glitch. I thought I had more powdered sugar (for the icing) than I in fact had. It was the middle of the night and I live in a small town. No all night supermarkets here. So, I was forced to use granulated sugar. I first put the granulated sugar in a bowl with the cream cheese, hoping it would dissolve some. Then, I finished the recipe as written. The icing was a bit grainy, but was nevertheless delicious.

Note to self: Make sure I have plenty of powdered sugar on hand.

Cheesy Broccoli-Potato Casserole

2008-07-11T13:51:00.000-07:00

"Waste not, want not." Using leftovers is the epitome of this philosophy...

A few days ago, I made some of my German Potato Salad to go with some Polish sausages. I love the tang of the salad's vinegar and olive oil dressing with with smoky saltiness of the sausages...yum. Oh, where was I? Oh, yes. Using leftovers.

Well, I boiled enough potatoes for the usual large batch of this salad. I thought I had a whole cucumber in the fridge. But, when I had peeled the potatoes and sliced them, I went to the fridge to get the cucumber and found I only had half of one! Uh-oh. Oh well, I went ahead and made the salad, scaling it down to accommodate the half cucumber. Now, I had leftover boiled potato.

Yesterday, I used that leftover potato. I greased a casserole dish and arranged the sliced boiled potato in the bottom. Then, I poured in half a bag of frozen broccoli on top and spread it out to cover the potato. Next, I made a cheese sauce* (with white cheddar) and poured that all over the broccoli, making sure it was evenly distributed. Of course, I then sprinkled more grated cheese over the top of that. Then, I popped it into the oven (350 degrees) and baked it for about 45 minutes. Yum. My Sweetie liked it so much, he did not want to save room for dessert! (Although, He did manage to squeeze in a slice of cake after all!)

*For a cheese sauce, make this basic white sauce:

Basic White Sauce

3 tablespoons olive oil
1 tablespoon butter
4 tablespoons flour
salt
pepper
dash nutmeg
about 1 1/2 cups milk
1/2 cup water

In a medium sauce pan, melt butter in olive oil, add flour. Stirring constantly, cook this mixture just a few minutes. Add a little salt and pepper. Continuing to stir constantly, slowly add the water and about a cup of the milk. As mixture comes to a boil, turn down heat and if too thick, add more milk. Once you have the consistency of a gravy, add a dash of nutmeg and simmer just a few minutes longer.

*Then, slowly add about a cup of grated cheese, stirring constantly. Once the cheese has melted, you are done.

Banana Upside-down Cake

2008-07-11T13:30:00.000-07:00

I was in the mood for cake. I wanted it to be easy. Upside-down cakes are easy, so I went surfing - I googled "upside-down cakes" and got this page listing a whole variety of upside-down cakes. I picked three that sounded good and utilize ingredients I have on hand. Then, I had to decide which one I would bake first...not an easy choice.

I settled on "Banana Upside-Down Cake" as I had two bananas and some plain yogurt that needed to be used. I don't regret my choice. It was delicious. My Sweetie and I both give this cake at least 4 stars. I give 4 rather than 5 only because it is not chocolate...

Of course, I made some changes to the recipe...

I used chopped (versus halved) pecans because that is what I had on hand.
I substituted half of the all-purpose flour with whole wheat flour for the extra body and fiber.
I used a cast iron skillet rather than the springform pan because, again, that is what I had. Because the cast iron skillet holds heat so well, I had to reduce the oven temperature to 350 degrees when the cake began to brown too fast.
I only had one lemon and so only got 1 teaspoon grated lemon peel...never let a little thing like this stop you from trying something!

I will be baking this one again - after I have tried the other two first. (No, I will not tell you which ones they are, you will just have to keep checking back!)

KnotGyspy's Cajun Black Bean and Sausage Soup

2008-06-16T17:49:00.000-07:00

I had some black beans in the freezer*. I had some "Sage" flavor sausage leftover from a pancake breakfast the day before. Hmmmmm...Wait, I also had some green bell pepper and of course some onions.

I envisioned a sort of "Cajun" style soup, as the Cajun seasonings would go well with the sage in the sausage.

Into the kitchen I went.

In a Soup Pot, I put:

about 2 tablespoons of olive oil
1/2 onion, halved and sliced
1 small green bell pepper, sliced into slivers

I sauteed this mixture until onions and peppers were slightly browned.

Then, in a skillet, I browned the sausage (about half a pound chub) like you do with ground beef. I put the sausage into the Soup Pot with the onions and peppers. Then I deglazed the skillet with some water and added this to the Soup Pot as well. This sausage was low in fat and therefore did not need draining.

Next, I added a couple of cups of water and a beef boullion cube to the Soup Pot.

Now for the black beans. I had about 3 cups cooked black beans with their cooking liquid. I pureed about a cup of them in my blender (for a creamy thickener) and added them all to the Soup Pot.

My Sweetie loves corn, so I added about a cup of corn.

I felt it needed some tomatoes, so I added about a half a can. (Save the other half for another meal).

Okay, I have the basis of soup now. All I need is seasoning. I added about a teaspoon of Cajun Seasoning, 1/2 teaspoon thyme, and 1/2 teaspoon sage. Then, of course, a little salt and pepper.

I simmered it for about an hour and it turned out quite well if I do say so myself. My finicky husband ate two big bowls and he does not like black beans, nor does he like tomatoes cooked into soups and stews...oh well, so much for what he thinks he does not like! My friend's finicky daughter liked it as well. I guess it was a success. I had to save one small bowl in order to have some to photograph!

I am sorry I do not have exact measurements, but this soup was made "in the moment". When I am being creative, I just cannot be bothered to stop and do such logical things as measuring! Next time I make it, and I will, I will get the measurements for you. I promise.

*My habit is to soak a bag of beans overnight. Then, I rinse them and put them in my crockpot and cover with water. Then I cook them on HIGH for about 3 hours (your time may vary with your crockpot) until tender but not mushy. I do not season them at this stage. Then, I separate them into meal size batches (for us, it is about 2-3 cups per container) and freeze them. When I am ready to use them, I thaw them out and season them as appropriate to whatever use I am putting them to.

White Triple-Layer Cake with Lemon Filling

2008-06-16T17:24:00.001-07:00

My Sweetie loves Lemon Meringue Pie. I love Chocolate Cake. To maintain fairness, I alternate between making his favorites and making mine...

I have been collecting "Cooking Light" magazines off an on for 20 years and have quite a few. A few years ago, I tried "White Triple-Layer Cake with Lemon Filling" from the March 1998 issue. With the lemon filling and a cooked meringue "Fluffy White Frosting" it is basically a Lemon Merringue Cake. He loved it.

So, yesterday, I had some friends over and it seemed appropriate to celebrate with cake. If you ask me, it is always appropriate to celebrate with cake!

Since my last cake was a chocolate one, it was time for lemon...

I followed the recipe except: I used regular milk as that is what we have on hand and I only had 2 cake pans so I made it a 2 layer cake.

The cooked meringue frosting is really not that difficult. I even had to rig a double boiler because I destroyed the bottom part of mine some years ago. I used the top (which I still have) over a slightly larger pot. No problem.

Delicious.

A Penny Saved

2008-06-11T20:08:00.000-07:00

"A penny saved, is a penny earned". "Waste not, want not".

Age old wisdom. I grew up hearing such words of wisdom from my grandmother. She was a young woman when the Great Depression hit. She survived it. She learned from it. She taught me, or tried to. Some of her teaching stuck, and some it was long forgotten until recently.

Recently. Recently, food and energy prices have been rising. Sure, it will get better, eventually. However, it appears it will get worse first.

For example, I heard on the news tonight that the flooding in the Midwest is destroying at least 20% of the corn crops...a few days ago, I read on the net that the U.S. now has only about 24.1 million bushels of wheat left in our foodbanks. Period. The article said it was enough to make 1/2 loaf of bread for each of us. The article reported that we were out of everything else. Another article reports on the devastated tomato crop in Florida due to recent salmonella alert. These are just a few of the indicators that tell me that the situation will get worse first. I won't even go into all the political and climate change factors...

...Will we have another Great Depression? I don't know.

At any rate, we need to deal with things as they are now until such a time as things do get better.

I think this is a good time to try to remember all those bits of wisdom that our grandparents and great-grandparents knew. Somewhere along the line, we forgot about "waste not, want not". We became such "good consumers". I know, it is sooooooo convenient to buy those sanitizing wipes to wipe down the counter in the kitchen...and then, just throw it away. It is so very convenient to buy those plastic baggies and use them once before throwing them away, too. The list goes on. Most of us don't even think about it (until recently of course), because it has been this way for so long, it just seems normal.

Thanks to my grandmother, I have some more frugal habits; but I still have a way to go before I could even approach my grandmother's talent. I am on a campaign to see just how good I can become at saving by re-using, recycling and substituting re-usables for the disposables in my life.

I figure, why wait until I cannot afford these disposables - if I eliminate my need for them now, that is a few more cents I can put towards food and fuel.

I am starting a new category for my index in honor of this campaign. I will be posting whatever little tips I have (and learn) under that category. I am open to any tips you may have, please leave them in the comments section. Let us see just how good we can get at being "bad consumers".

I will start with a few of my favorite tips:

Paper towels and other paper products. They are everywhere. Everyone uses them. Except, that I rarely use them myself. In fact, prior to moving in with my husband, I had not bought paper towels for years. He likes them, so I began to buy them. I noticed over the years that I became spoiled and began using them as well. I have recently returned to my old system.

For messes - I keep old towels and rags for this purpose. I use them when needed and they actually do a better job than paper towels. Then I launder them in hot water and some bleach or borax and store them for the next time. Once the habit is there, it really is not too much trouble.
For draining fried foods - Yes, I even have a collection of old towels that I use for this - just remember to launder them well to get that grease out.
Keeping veggies crisp - At a long ago Tupperware party, I learned a trick to keep a tossed salad fresh and crisp in the fridge. After tossing the salad in a big bowl, place a couple of paper towels on top and close the lid. Turn the bowl upside down and store in the fridge. I have found this trick works for other veggies as well, like a head of lettuce - after I clean it, I place it in a large plastic bag lined with paper towels. Apparently, the towels pull the excess moisture from the veggies and hold it to keep everything fresh and crisp far longer than without. It works great. I have also found it works great with dish cloths instead of the paper towels. This tip is a saver on paper towels and on veggies. When the veggies last longer, you are more likely to eat them before they rot in the fridge.
Not related to paper towels, but to disposable cloths for wiping counters - I use dish cloths for doing my dishes and wiping my counters. I don't use sponges as they can hide bacteria and are harder for me to get clean. A cloth, however is easy to clean. I keep a squeeze bottle of bleach alongside my dish soap. In between launderings and before each use, I hand wash my cloth with soap and often a few drops of bleach. Then, I can use it for washing dishes or for wiping the counters down. It only takes a few moments and works great. The trick to success is to be sure to really clean the cloth when hand washing it and after use, be sure to rinse well and wring dry before hanging it to dry. This prevents mildew.
(edit: a few hours after publishing this post, I remembered these next two...) For dinner napkins - When I met my husband, he was a bandana addict. He got me hooked and I have joined him in using them for dinner napkins and hankies. I buy the 100% cotton ones at my local Hobby Lobby when they go on sale for 99cents. I like the 100% cotton as opposed to the half cotton/half polyester because the cotton is naturally absorbent whereas the polyester is not. It is up to you. I have found bandanas in a wide variety of beautiful patterns and colors. Using them as dinner napkins not only saves money and paper towels, they lend a touch of elegance to the table.
For hankies, bandanas have no equal in my opinion. You know how those tissue sheets will irritate your nose when you have a cold? Instead of using the ones with lotion in them (I find they are less absorbent anyway), try bandanas. They will eventually rub your nose a bit, but it takes days longer (for me, anyway). I just use a little ointment like vaporub (good for congestion in just the right place under your nose!) to combat this. Save paper, save money, save your nose!

Okay. Those are my tips for the day. I hope someone finds them useful. Please feel free to leave your own suggestions for the elimination of paper towels or any other money-saving tips in the comments below.

Turkey Alfredo over Egg Noodles

2008-05-28T13:08:00.000-07:00

Again with the leftovers! I still had some turkey in the freezer...

So, I cooked some egg noodles and made a Basic White Sauce (with parmesan cheese and fresh garlic):

Basic White Sauce (with parmesan cheese and garlic)

2 tablespoons olive oil
2 tablespoon butter
2-3 cloves garlic (minced)
4 tablespoons flour
salt
pepper
about 1 1/2 cups milk
1/2 cup water
1/4 cup parmesan cheese

In a medium sauce pan, melt butter in olive oil, add garlic and cook about a minute. Add flour. Stirring constantly, cook this mixture just a few minutes. Add a little salt and pepper. Continuing to stir constantly, slowly add the water and about a cup of the milk. As mixture comes to a boil, turn down heat and if too thick, add more milk. Once you have the consistency of a gravy, add the parmesan cheese and stir until smooth.

Then, I added about 2 cups diced cooked turkey and stirred until turkey was hot. I served it over egg noodles with peas on the side.

Very easy and tasty. Great use of leftover turkey, in my opinion.

Mountain Rose Herbs

2008-05-20T15:14:00.001-07:00

Another way to save money is to buy herbs and spices in bulk.

Once upon a time, I did buy herbs and spices at the grocery store. I saved those little jars. I have quite a collection! Now, when I buy in bulk, I fill my little jars and put them in the spice rack for use. I put the remainder (of the herbs/spices) in the refrigerator to keep them fresh.

When I lived in Austin, I got my herbs and spices at Sun Harvest Farms. Now that I live 50 miles away, I buy online. My favorite internet source is Mountain Rose Herbs.

I have been doing business with Mountain Rose Herbs for over a year now. I am very happy with their products and their service. They have quite a selection of certified organic products, pre-blended teas, and lots of other related items. Their prices are quite reasonable. I recommend them to anyone looking to buy herbs and spices in bulk (especially if you do not have a local source).

I even bought some seeds from them this time. I am going to try to grow my own Echinacea (for its wondrous healing properties), Chamomile (for its relaxing properties), and Catnip for the kitties.

Breakfast Spaghetti

2008-05-15T13:30:00.000-07:00

Since my grandmother taught me that wasting food is a sin, I am always looking for ways to use leftovers. This recipe is actually based on "Spaghetti Carbonara" from my favorite cookbook "Betty Crocker's International Cookbook". It is made with eggs and bacon and when a friend of mine was staying with us, I served him some. He dubbed it "Breakfast Spaghetti" and so the name has stuck.

It is an excellent recipe for using up leftover pasta - you know, you have eaten all the sauce, but have pasta left over. Don't throw it away, make "Breakfast Spaghetti" for breakfast or (with a salad) for dinner.

Breakfast Spaghetti

Ingredients:

1 tablespoon of bacon fat (or olive oil)
2 cups cooked pasta
3-4 eggs
1/4 to 1/3 cup grated parmesan cheese
1/4 to 1/3 cup crumbled bacon (or chopped ham)
pinch or two salt
pinch pepper

Steps:

1. Beat eggs in a bowl, Add parmesan cheese, bacon (or ham), salt, and pepper. Set aside.

2. In a skillet or large pot: add bacon fat (or olive oil) and toss in pasta. Cook and stir for a moment (until fat has coated pasta).

3. Add egg mixture and cook over medium heat, stirring frequently.

Note: Sometimes, I add a bit of half & half to make it a bit more creamy. Of course, this adds calories, so one must be careful...

This week, I had leftover spaghetti and leftover ham...perfect.

It Has Been Awhile

2008-05-12T20:48:00.000-07:00

I know.

I have been busy. And I have been distracted.

I am trying to grow a garden. Fresh veggies are so good for us...besides, I will get some fresh air and exercise - not a bad thing.

I have toyed with the idea of a garden for several years, but never seemed to get around to it. The recently rising food prices provided the motivation I needed. I have read about food riots in over 35 countries and I have seen the price of bread rise 50% in one week at my local grocery store! Now does seem the time to try my hand at gardening!

Perhaps, if my garden does well enough, I will get to remember how to can my own vegetables...

I have also been buying a bit of extra groceries every week. Not a lot, but some dried and canned foods. You know, the kinds of foods that store well.

I expect things to get better, but I fear they will get worse first. If I am wrong, we will still eat the food I have grown and put away, so nothing will be wasted.

In keeping with the theme of rising prices, I am also focusing on simple foods.

One of my favorites (and very, very simple) is oatmeal. Now, the convenience versions of oatmeal that come in those little packets are all very nice, but they cost more than buying rolled oats and adding your own flourishes.

Oats really are easy to cook and take only a few minutes. I like mine with raisins and cinnamon. Just cook oats according to package, adding a handful or more of raisins and a dash or three of cinnamon. I then like to serve it with butter and brown sugar as shown above.

Every penny saved is a penny you can use for something else. The pennies add up.

Oh yeah, in my garden, I have planted some corn, spinach, lettuce, and green beans. It is a start and I plan on more. We are lucky down here in Texas to have a long growing season...

Enchilada Casserole

2008-03-27T19:17:00.000-07:00

I know. It has been too long since I posted a recipe. My only excuses are that I have been distracted...my husbands surgery (he's fully recuperated now) and recent reunion with an old friend I'd lost contact with.

So, today, I give you my recipe for "Enchilada Casserole". It is a recipe that I grew up with and has evolved a bit. Rather than frying the tortillas in oil, I just use them in layers (like lasagne). Frying them first does taste better, but not enough to justify all that extra fat. As you know, I am quite willing to put some fat in my food, but only if the pay-off in taste justifies the indulgence. I believe in indulgence, but I want it to count. I will save the fat for something truly wicked.

I love this recipe, it is sort of a comfort food for me. I even like it cold for breakfast (like some people like cold pizza)!

Enchilada Casserole

Ingredients:

corn tortillas (about 12)
2 cans (15 oz) enchilada sauce
2 cups grated cheese (cheddar or monterey jack)
1 lb ground beef
1/2 medium onion, chopped
1 tablespoon chili powder
1 teaspoon garam masala (optional)
1/2 teaspoon garlic powder (or more if you like)
salt
pepper

1/2 head iceberg lettuce, shredded
1 large tomato, chopped
Salsa or picante sauce

Steps:

1. Grate cheese, set aside.

2. Saute ground beef in skillet with onions and spices until browned. Drain.

3. Arrange work areas so that you have ready: tortillas, sauce, beef, and cheese.

4. Pour a bit of the enchilada sauce in bottom of oblong casserole dish. Spread it around.

5. Dip each of 6 tortillas in sauce before placing in casserole dish. (as shown here).
6. Spread half of your beef mixture over the tortillas. Cover with half the cheese.

7. Dip each of the next 6 tortillas and place in a layer over beef and cheese.

8. Spread the rest of the beef over the tortillas. Slowly pour the rest of the sauce over the entire thing. Cover with the last of the cheese.

9. Bake at 350 degrees for about 45 minutes to an hour - until bubbly and browned.

10. Serve with lettuce, tomatoes, and salsa. Yummm.

Baked Fish Florentine

2008-02-14T08:05:00.000-08:00

Have I mentioned that my all-time favorite cookbook is Betty Crocker's International Cookbook? I am sure I have - so much so, you are probably tired of hearing it!

Anyway, very early on, I tried the following recipe and it has been a favorite of mine for years. It has become a favorite of my Sweetie's as well. It is a very easy dish to make but elegant enough for company. Guys, want to impress a woman? Here is your chance!

The original recipe did not call for the bottom layer of rice. If baked without the rice, the fish can be served with potatoes or pasta if you prefer. You can use pretty much any kind of fish and pretty much any kind of cheese. I like Whitefish, pollack, and flounder with Swiss or Monterey Jack Cheese.

Baked Fish Florentine

Ingredients:

2 cups cooked rice
4 small fish fillets (whitefish, pollack, etc)
half bag frozen spinach
1-2 cups cheese sauce*
grated cheese (Swiss, Cheddar, etc)

Steps:

1. Lightly oil a casserole dish and put the rice in it. Spread it out evenly. Place fish fillets on top of rice.

2. Spread the frozen spinach on top of fish fillets.

3. Spread the cheese sauce all over the top and sprinkle with some grated cheese.

4. Bake at 350 degrees for about 30 minutes (give or take), until golden brown. Sorry about the unsightly splash of browned sauce on side of dish.

*Note: For cheese sauce, make a Basic White Sauce (recipe at bottom) and sprinkle in about a cup of shredded cheese, stirring constantly.

Black Bean Tamales

2008-02-11T11:38:00.000-08:00

Yep, still on a budget...but, it does not have to be boring. Years ago, I found and tried a recipe for "Black Bean Tamales" in Vegetarian Times. They were delicious and I am not quite sure why I have waited so long to make them again.

They are not as difficult to make as you might expect. Corn husks are available at my local grocery store and do not cost much. I did not have masa harina, so I used cornmeal. It worked pretty good and we enjoyed our tamales quite a bit. Without further ado, here is the recipe:

Black Bean Tamales

Ingredients:

Wrapping:
about 4 oz dried corn husks (about half the bag I bought)
about 3 quarts of water

Filling:
2 tsp sesame oil (or olive oil)
1 medium onion, finely chopped
2 cloves garlic, minced
2 cups cooked black beans
2/3 cup bean stock (cooking liquid - use water if you use canned beans)
1 cup frozen corn
2 tsp lemon or lime juice
salt to taste
3-4 tblsp finely chopped cilantro (optional)

Dough:
1 3/4 cups masa harina (or corn meal)
1/2 tsp salt
2 cups vegetable stock (or water with bouillion), divided
4 tblsp unsalted butter (or if you insist, margarine)
1 tsp baking powder

Steps:

1. Wrapping: In a large pot, bring water and corn husks to a boil. Lower heat and simmer for 10 minutes. Remove from heat and place a bowl or something to weigh the corns husks down. Soak for 2 hours.

2. Filling: In skillet, saute onion and garlic in sesame oil. Add beans and some of the bean stock. Simmer a few minutes. Coarsely mash beans, adding stock if needed. You want it to be moist without being too runny. Add corn, salt, lemon or lime juice and cilantro if using. Let cool.

3. Dough: Put masa harina (or cornmeal) in bowl with salt. Heat 1 1/4 cups stock just to boiling. Gradually add to masa harina stirring vigorously to prevent lumps. Set aside. In another bowl, whip butter. To the butter, add half the masa harina mixture and 1/3 cup more stock - beat well. Add the rest of the masa harina mixture and more of the stock as needed. You want the dough to be the consistency of a thick cake batter. I found that in using the cornmeal, I did not need quite the amount of stock called for. Finally, add the baking powder and mix well.

4. Drain corn husks, and set up work area with husks, filling, and dough.

4. Putting it all together: Taking one husk, spread some dough as shown. If husks are small, use two husks overlapping each other to make a wider husk. Then spread filling as shown. Wrap tamales by rolling them into a tube, then fold the ends over. Some people tie them with corn husk strips or string, but I did not.

In a large pot with about an inch of water in it, place a steamer (see mine in lower left part of my pot). Place a few layers of flat, empty corn husks. Then place freshly rolled tamales on top. Criss crossing layers helps. Finally, place some more flat and empty corn husks over the top. Place lid on pot and simmer over low to medium heat for about 45 minutes (more or less). Add water as necessary to keep pot from drying out and burning.

I served mine with home made salsa and some sliced avocado. (Find salsa recipe at bottom of "Frilly Chilli Bean Stew") Yummm...

My Secret to Great Hummus

2008-02-09T11:09:00.000-08:00

I first tasted hummus in San Diego, California back in 1980. Some friends had taken me to a Middle Eastern Restaurant. Since I was unfamiliar with most of the dishes, my friends ordered for all of us. I do love a culinary tour!

For appetizers, they ordered two dips - Hummus and Baba Ganooj. I fell in total love with Hummus then and there. I was determined to find a recipe and indeed found my first one in Betty Crocker's International CookBook. The recipe for hummus is one of the many reasons this cookbook is my all time favorite...

I have long since quit using a recipe. As I looked up the recipe for the purpose of writing this post, I see that I still pretty much stick to it even now. Except that I add olive oil as per another recipe I found in "Greek Vegetarian Cooking" by Alkmini Chaitow.

I have tried hummus in various places since and I find that many are too "dry" and "chalky" for my taste. My secret is to add extra tahini (sesame paste) for a creamier hummus.

So, here is my basic recipe for Hummus. Try adapting it to your taste. For example, you like a tangier taste, just add more lemon juice.

Hummus

Ingredients:

2 cups cooked garbanzo beans (drained)*
1/2 cup tahini
1-3 cloves garlic (roughly chopped)
2-3 tablespoons lemon juice
1-3 tablespoons olive oil
1 teaspoon oregano
salt

Steps:

1. Place garbanzos, tahini, garlic, 2 tablespoons lemon juice, 1 tablespoon olive oil and perhaps a tablespoon of the cooking liquid (see note below) into blender container. Pulse, occasionally stirring between pulses. Add oregano and salt to taste. Sometimes, I like to add a little cayenne pepper as well.

2. If you find that the mixture is a bit too dry, you can add lemon juice, olive oil, or cooking liquid as you think fit. I usually like to add a bit more oil or cooking liquid as I prefer a less tangy hummus. This is entirely up to you and what you like.

3. Serve with pita bread, crusty bread, or veggie dippers. Hummus also makes a great spread for sandwiches. Delicious and Nutritious!

*Note: I buy dried garbanzos, soak them, and cook them (covered in water) in my crockpot without seasoning. Then, I freeze them in batches of 2 cups each. When I drain them for use, I reserve the liquid. (If you are planning to make soup very soon, save reserved liquid in fridge. Used in soups, it adds flavor and no nutrients get wasted!)

You can also use canned garbanzos. When using canned, it is often suggested not to use the liquid. I would imagine that if you bought garbanzos packed without additives, this liquid would be fine to use.

Photo shows recent batch of hummus served with veggie dippers and homemade French Bread. This time I made the bread with 2 cups spelt flour and 1 cup white flour. It tasted great and as usual, neither the hummus or the bread lasted long...

(couple of hours later): Forgot to mention that sometimes, I like to make a whole meal around hummus. I serve it with both bread and plenty of veggie dippers as mentioned above...and I also put out calamata olives and feta cheese. Grapes, figs, dates, etc make a great finish. Leftovers can be refrigerated and nibbled on until they are gone - then it is time to make more!

Easy Shepherd's Pie

2008-02-03T11:53:00.000-08:00

Sorry, I have not been posting recently. I have been taking care of my Sweetie as he has just had minor surgery this past Wednesday. He is recuperating quite well, so no need for worry.

As a result of this surgery, we are on a very tight budget. He does not qualify for paid time off as he has not yet been a permanent employee for a year. We did save up, but...several days before the surgery, his condition worsened and his company Human Resources representative told him to get a doctor's note for restricted duty. So, he got the note and then his company said they could not accommodate these restrictions and placed him on forced leave of absence. I am telling you, benefits are not what they used to be.

Anyway, as a result of this tight budget, I am going to see just how good I am at keeping us fed...

Besides using simple ingredients, creativity with leftovers is one of my strategies.

A couple of days ago, I had a frozen turkey drumstick left over from Thanksgiving dinner (the last of that turkey). I had some leftover mashed potatoes in the fridge. Hmmm...

So, I bought a bag of mixed veggies (broccoli, cauliflower, carrots) and put this easy Shepherd's Pie together. Serves two.

Sorry, we ate it up before I remembered the camera.

Easy Shepherd's Pie

Ingredients:

about a cup of chopped cooked turkey
about a cup of leftover mashed potatoes
about 1 1/2 cups frozen veggies
about 2 cups basic white sauce*
about 1/2 cup grated cheese

Steps:

1. Lightly oil two individual casserole dishes or use casserole dish small enough for two servings.

2. Mix white sauce with turkey and veggies and pour into casserole dish(es). Carefully spread mashed potatoes over the mixture. Top with a little grated cheese. I had some french fried onions on hand, so I added some over the top for crunch.

3. Bake at 350 degrees for about 45 minutes or until browned on top. It was delicious.

*Basic White Sauce

3 tablespoons olive oil
1 tablespoon butter
4 tablespoons flour
salt
pepper
dash nutmeg
about 1 1/2 cups milk
1/2 cup water

In a medium sauce pan, melt butter in olive oil, add flour. Stirring constantly, cook this mixture just a few minutes. Add a little salt and pepper. Continuing to stir constantly, slowly add the water and about a cup of the milk. As mixture comes to a boil, turn down heat and if too thick, add more milk. Once you have the consistency of a gravy, add a dash of nutmeg and simmer just a few minutes longer.

Lentil Soup with Spinach

2008-01-21T17:49:00.000-08:00

Besides loving beans and other legumes, I love Middle Eastern Food. This lentil soup recipe comes from Betty Crocker's International CookBook. I have been making this soup for years as it has become a favorite.

I like to serve it with a good "Spoon Bread". Find several recipes here at "My Recipes.com". I have tried several different recipes for Spoon Bread over the years. I have not yet been disappointed. It is rather like a "corn souffle", but don't let that scare you. It is not really that difficult. You can choose a basic recipe or find one with various additions like cheese, ham, etc.

On to the Soup!

Lentil Soup with Spinach

Ingredients:

2 medium onions, cut in half, then sliced
1 clove garlic, finely chopped
2 tablespoons olive oil
3 cups water
1 1/4 cups dried lentils
1 teaspoon salt
1 pkg (10 oz) frozen chopped spinach
1 teaspoon grated lemon peel
2 teaspoons lemon juice

Steps:

1. In a soup pot, saute onions and garlic in oil until onions are tender.

2. Stir in water, lentils, and salt. Heat to boiling, reduce heat. Cover and simmer for one hour.

3. Stir in spinach, lemon peel and lemon juice. Cover and simmer until spinach is tender, about 5 minutes.

4. Serve with Spoon Bread.

Here's the one I made - A basic Spoon Bread with cheese. We love cheese.

It is a Brand New Year!

2008-01-10T13:40:00.000-08:00

I finally made it back. I fully intended to get back to work last week. However, I found myself distracted by some more personal research projects. And yes, motivation has been at an ebb. Vacations are wonderful. You get to just relax and let your mind fly free and it can be difficult to regain focus when the vacation is over. Maybe if we got to have more frequent vacations, we would not be so reluctant to return to work...Even when you love your work, it is still work.

Above is the photo of the "Eggnog Fudge (Recipe)" I said I was going to make in previous post "Shopping for Holiday Recipes". As you can see, I did make it and it was delicious! It was slightly softer than I expected, but oh so yummy.

I don't have a lot of experience with making candy of any kind. (This is my second attempt.) The first time I attempted to make candy was back in 1980. I tried to make "Divinity" because my grandmother used to make it and I loved it as a child. I did not have a candy thermometer and apparently I did not cook it long enough. It would not set no matter how long I whipped it. I ended up with some very tasty "Divinity Syrup"! I highly suggest having a candy thermometer. This time I had one and everything went perfectly.

I also tried the "Olive and Onion Tapenade". It calls for picholine olives, but I have never heard of this kind of olive. I looked for them at my local grocery store, but I live in a very small town and they did not have anything that even resembles these olives. So I substituted plain old black olives. Perhaps I should have tried calamata olives instead. The tapenade was okay, but Sweetie and I both felt it was missing something. Rather than waste it, I thought to make some hummus and mix the olive tapenade with it - "Olive Tapenade Hummus". It was definitely an improvement, but if I ever make it again, I will find out what picholine olives are. If I cannot find any, I may try the recipe with calamata olives and use it to make Olive Tapenade Hummus.

I also made the "Swirled Cranberry Cheesecake". I had to improvise as I found myself without enough eggs. I know, I am losing it. I am getting old and my memory is not what it used to be. It can be frustrating, but there is an upside - I don't worry as much because I can't remember what to worry about!

So, here is what I did.

As planned, I substituted Basic Cranberry Sauce for the "topping". (I had an unopened jar left over from Thanksgiving Dinner.) To save time and labor, I used a prepared chocolate cookie pie crust from the grocery store. Then, I found a recipe for "Cheesecake" in "The Joy of Cooking" that did not call for nearly as many eggs. It turned out quite well. I think I may make this one a yearly tradition. Sorry, we ate it before I remembered the camera.

For the "Spinach and Cheese Stuffed Portobello Mushrooms", I basically used the recipe as inspiration and then abandoned it. I used regular mushrooms and stuffed them with spinach and Swiss cheese seasoned with garlic and just a little bit of tarragon. I served them as a side dish and although no rave review, we did enjoy them.

I never got around to the "Lime Zingers". Since Sweetie loves these cookies, I will have to make them soon. I will share my recipe with you once I have made some and have photos to share as well.

I hope everyone had as peaceful and joyous Holiday Season as we did.

Chewy Chocolate-Cherry Cookies

2007-12-19T13:19:00.000-08:00

Last night, I made the "Chewy Chocolate-Cherry Cookies", using the recipe I found at "My Recipes". Site references "Cooking Light" magazine as the source of this recipe. I do like "Cooking Light" and over the years, have discovered a lot of favorites.

I overbaked the first batch by a few minutes - I forgot about them!. But, they did not burn. They are just a little crunchier than I usually like. They still taste wonderful. The second batch, I baked for the prescribed 12 minutes and they were better, although I like them softer still. I can try baking for 10 minutes next time. It may also be because as a lighter version of cookie, there is just not enough butter in the dough to make a chewier cookie. No matter, I do like the taste.

The only modification I made was to substitute dried cherries with "Craisins" - dried cranberries (orange flavor). Wonderful! Oh, yeah, I indulged in an extra tablespoon of chocolate chips because I simply cannot resist being a little bad...

Just to illustrate my baking adventure and my continuing practice of learning to photograph food:

Spice Soup and Homemade Bread

2007-12-18T19:01:00.001-08:00

Cooler weather also makes me think of soups and making bread to go with them. One of my favorite cool weather soups is "Spice Soup". The recipe was created by the author of one of my favorite series "The Sword of Truth" - Terry Goodkind. "Spice Soup" is first mentioned in the first book of the series "Wizard's First Rule". It is something the main characters Richard and Kahlan have in common. I had wondered what kind of soup it was and if it was based on a real recipe. I was delighted to find it was real and that Mr. Goodkind had published the recipe.

As Mr. Goodkind tells you, this recipe can be customized to your taste. The defining ingredient is the chili pepper oil you create first. I cheat a little. I have some chili oil that I bought at my favorite Chinese Market in Austin. The first time I made the soup, I followed the recipe as written. This time, I added some browned kielbasa sausages. Yum.

I also made some bread to go with this warming soup. I love making bread. It is really not as hard as I once thought it would be. My ex-mother-in-law once told me she used to make bread when she was angry with her husband. She told me that the more you knead the dough the better the bread, which is true. Her anger ensured she would knead the dickens out of that dough! She got her anger out and the family got some great bread.

For my bread this week, I used a recipe for "French Bread" from my favorite cookbook "Betty Crocker's International Cookbook" as a starting point. I substituted whole wheat flour for some of the white flour and added some flax seed meal for extra fiber and those all important omega 3 fatty acids. It was delicious and we ate nearly the whole loaf when it came out of the oven.

KnotGypsy's French Bread

Ingredients:

1 package active dry yeast
1 1/4 cups warm water (105 to 115 degrees)
1 tablespoon sugar
1 1/2 teaspoons salt
1 1/2 to 2 cups all purpose flour
1 cup whole wheat flour
1/2 cup flax seed meal
1 tablespoon cornmeal
cold water

Steps:

1. Mix both the white and the whole wheat flour together with the flax seed meal.

2. Dissolve yeast in warm water in large bowl. Stir in sugar, salt, and 2 cups of the flour mixture. Beat until smooth. Stir in enough remaining flour to make dough easy to handle.

3. Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover with damp cloth; let rise in warm place until double, 1 1/2 to 2 hours. (Dough is ready if indentation remains when touched.)

4. Punch down dough; cover and let rest 15 minutes. Grease cookie sheet; sprinkle with cornmeal. Roll dough into rectangle, 15 x 10 inches. Roll up tightly; seal edge. Roll gently back and forth to taper the ends if you wish. Place on cookie sheet. Make 1/4-inch slashes in loaf at 2-inch intervals. Brush top of loaf with cold water. Let rise uncovered until double, 1 1/2 hours.

5. Heat oven to 375 degrees. Brush loaf with cold water (Yes, again. This is what will give you a crusty crust). But, do it gently to prevent causing the dough to fall. I think I will try a spray bottle of water next time. Bake 20 minutes. Brush (or spray) again. Bake until loaf is deep golden brown and sounds hollow when tapped, about 25 minutes.

Crockpot Cabbage Rolls

2007-12-18T18:58:00.000-08:00

Awhile back, I made cabbage rolls in my crockpot. I made a double batch of the meat mixture and used half for the cabbage rolls and half for meatballs. It did not take a lot of extra work to do it this way and saved me time yesterday when I used the meatballs.

Please remember, I don't measure much, so amounts are approximate. Feel free to adjust amounts as you deem appropriate.

Cabbage Rolls for the Crockpot

Ingredients

2 lbs. ground beef
2 cups bread crumbs
1 tablespoon oregano
1 small onion, chopped
3 eggs
1-2 tsp. salt
1/2-1 tsp. pepper
1 head of cabbage
1 pkg Lipton's Onion -Mushroom Soup mix
1 cup water
1-2 tablespoons flour
1-3 tablespoons water

Steps:

1. Mix all ingredients except the cabbage. Or, use your favorite meatloaf recipe for the filling (don't forget to double it if you are going to make meatballs).

2. Remove core from cabbage. Bring a large pot of water to boiling. Stick a large fork into cabbage where you removed the core. Dip cabbage into boiling water for a moment. Carefully loosen the outer leaf. (Be careful with the leaves and be careful with your hands over the boiling water!) Let the loosened leaves stay in the boiling water for about a minute more - just blanch, don't cook all the way. Repeat until you have the number of leaves you want.

3. When the leaves have cooled, place about a "golf-ball" sized amount of meat mixture on a leaf and roll up "envelope style". Repeat until you have used up about half of your meat mixture. Place cabbage rolls in greased crockpot.

4. Mix soup mix and 1 cup water together and pour over cabbage rolls. Cook on HIGH for about 3-4 hours (depending on your crockpot, time may vary).

5. With the rest of the meat mixture, make meatballs and place on cookie sheet. Bake in 350 degree oven about 20 minutes or until done and slightly browned. Let them cool and then you can freeze them.

6. When cabbage rolls are done, remove them to a warm dish. Leave the juices in crockpot. Mix flour and 1-3 tablespoons water to make a slurry. Stir into juices left in crockpot, cover and cook an additional 10-15 minutes until thickened.

Notes:

I served these cabbage rolls with mashed potatoes. I added an extra potato in order to have leftovers. I saved the leftover mashed potatoes in the refrigerator for use in "Cheesy Cream of Broccoli Soup" (recipe coming soon).

Done this way, I now have dinner, and starters for two more meals!

Shopping for Holiday Recipes

2007-12-17T15:46:00.000-08:00

Wow, December is getting away from me! I realized today that I need to plan my menus right now. I also need to bake cookies this week.

Due to recent vehicle repairs, we are now on a tighter budget. We want to replace that "emergency" stash of money. I also want to indulge and have a festive Christmas. After all, that is what the holiday season is about - Festivity and a little indulgence.

I went recipe shopping at "My recipes" with all of this in mind. There were so many delicious looking recipes, I am kind of grateful that I had an extra criteria in order to narrow down my choices! I didn't restrict myself to that site however...

Here is my Christmas Eve Dinner Menu:

Olive and Onion Tapenade with crusty bread
Simple Baked Ham
Scalloped Potatoes
Corn
Spinach and Cheese-Stuffed Portobello Caps
Swirled Cranberry Cheesecake

I originally planned on some little pastries with blue cheese and walnuts, but This "Olive and Onion Tapendade" looked so inviting. It has the added plus of being a little more in line with my budget. An elegant solution, I think. I hope my Sweetie forgives me for this, he loves blue cheese. Oh well, I will make it up to him with the rest of the menu.

Once a year I buy a ham. I will used the leftovers in various recipes later on. In fact, I found several while I was looking for these recipes.

We both love scalloped potatoes and this dish goes great with ham. The recipe I use (with my own modifications) is from another great cookbook "1000 Recipes From Around The World". (See photo above) I found it at my local book store "on sale". It is a very heavy tome and on every single page is a recipe with a full color photo. It was printed in China, but for a British audience I think. It does give measurements in cups, though. I have tried several recipes from it and many of those have become favorites.

For him, per his request, I will heat up some corn. He keeps thinking it is a vegetable no matter how many times I tell him it is a grain.

For a little something different, I am trying out "Spinach and Cheese-Stuffed Portobello Caps". We agreed we wanted spinach. I was not satisfied with simply heating some up. So I found this recipe. I am going to modify it, though. Of course. I can't just leave things alone sometimes. Big Grin.

And for dessert, I wanted something elegant, festive, and hopefully with cranberries. Cranberries go very well with Christmas and ham, don't you think? I found what looks like a promising candidate. It appears easy to make, within budget, and meets all the other criteria.

In addition to Christmas Eve Dinner, I will be baking cookies and per Sweetie's request, some fudge.

He brought home a recipe clipped from the newspaper! I searched and found the exact recipe online. "Egg Nog Fudge" He loves eggnog and really wants this fudge. I will indulge him.

The cookies I have chosen are "Chewy Chocolate-Cherry" for me and "Lime Zingers" for him. I am a chocoholic and he loves lemon and lime. Somehow we manage to get along.

Note: I will post recipes not linked to as I make them, so I can document the measurements. You know me, I rarely measure, but, for you, I will.

All right, I need to go make my shopping list now. Talk to you later...

Cinnamon Lemon Cookies

2007-12-15T16:36:00.000-08:00

I rarely use my oven in the summer. I don't have central heat or central air conditioning. Once Fall arrived and finally brought us some cooler weather, I have been in the mood to use my oven. One of the first things I made was cookies! I love them, but my finicky husband says he does not like cookies. The exception is "Cinnamon Lemon Cookies". He does like lemon...

I got this recipe from McCall's "Great American Recipes" (recipe card collection). I believe they have long since discontinued publishing this collection, but I have seen a few up for auction on Ebay.

Here then is the recipe:

Cinnamon Lemon Cookies

Ingredients:

1 cup sugar
1/2 cup butter or margarine (I always use butter, never margarine)
1 egg
1 tsp. vanilla
1 1/2 cups all-purpose flour
1 1/2 tsp. ground cinnamon
1 tsp. baking powder
1/2 tsp. grated lemon peel
1/4 tsp. salt
Cinnamon sugar*

Steps:

1. In a mixer bowl, cream together sugar and butter. Beat in egg and vanilla.

2. Combine flour, cinnamon, baking powder, lemon peel and salt. Add to butter mixture. Blend well.

3. Cover and refrigerate 2 hours or until firm.

4. Shape dough into small balls, about 3/4-inch in diameter. Roll in cinnamon sugar to coat.

5. Set cookies, 1 inch apart, on lightly greased cookie sheets.

6. Bake at 350 degrees for 10 minutes or until edges are lightly browned.

7. Cool slightly on pans, then remove to racks to cool completely.

*To make cinnamon sugar, stir together 1/4 cup sugar and 1 tsp. ground cinnamon. Use any leftovers in your coffee!

Green Chile Chicken and Rice Casserole

2007-12-14T16:30:00.000-08:00

This casserole is quick and easy to make. My finicky husband loved it!

Taking the leftover chicken from "Lemon Oregano Roast Chicken" and some rice I had in the freezer; I made the following casserole. I had some carmelized onions left over from making "Onion Pizza with Olives and Feta" a few days ago, so I threw them in as well. We liked what they did to the dish so much that I am now including carmelized onions as a standard ingredient for this recipe.

Green Chile Chicken and Rice Casserole

Ingredients:

1-2 cups diced cooked chicken
2 cups cooked rice
1 can diced green chiles
2 eggs, slightly beaten
1-2 cups shredded cheddar cheese
1 cup carmelized onion*
1 tsp salt
1/2 tsp pepper
1/2 cup french fried onions**

Steps:

1. Preheat oven to 350 degrees.

2. In a large mixing bowl, add chicken, rice, green chiles, eggs, carmelized onion, half of the cheese, salt, and pepper. Mix well.

3. Lightly grease casserole dish. Spoon mixture into dish and spread evenly. Sprinkle the rest of the cheese and the french fried onions all over the top.

4. Place in center of oven and bake for about 30 minutes or until cheese is bubbly and golden brown.

*To carmelize onions: Cut onion in half, then slice. Place in skillet with a tablespoon olive oil. Saute over medium heat until golden brown, stirring frequently.

**French fried onions can be found in the canned vegetable aisle at your grocery store.

Notes:

Since there are only two of us, I made two small casseroles and put one in the freezer before baking. It freezes well. If you use Corning Ware, you can just take it out of the freezer and put it straight into the oven! (Check out "Some of My Favorite Cookware" in sidebar to find a wide selection of Corning Ware) Bake at slightly lower temperature - about 325 degrees, and for a little longer - about 35-40 minutes.

Onion Pizza with Olives and Feta

2007-12-14T16:27:00.000-08:00

Some years ago, I found a recipe for an onion pizza in one of my favorite cooking magazines - "Cooking Light". It has become one of my husband's favorite foods. For convenience, I use prepared pizza crust. (Find it in the refrigerated section of your supermarket.) Because my husband loves them, I also include anchovies. You may, of course, leave them out.

Onion Pizza with Olives and Feta

Ingredients:

pizza crust dough
about 1-2 tablespoons cornmeal
6 onions, cut in half and sliced
2-3 tablespoons olive oil
8 oz. feta cheese
8 oz. pitted calamata olives
1 tin of anchovies (optional)

Steps:

Preheat oven to 375 degrees.

1. Saute onions with olive oil in large skillet until golden brown. Stir frequently to prevent burning and crisping.

2. Sprinkle cornmeal onto pizza or cookie sheet. Roll out pizza crust dough and place over cornmeal. (The cornmeal helps prevent crust sticking to baking sheet).

3. Spread onions evenly over crust. If you have some left over, refrigerate for a future use. They will keep for about 3-4 days. They go well in soups and in "Green Chile Chicken and Rice Casserole".

4. Crumble feta cheese and sprinkle evenly over pizza. Add calamata olives (again, evenly arranged). Finally, if using, place anchovies where you want them.

5. Place in center of oven and bake about 20-30 minutes or until crust is browned.

Lemon-Oregano Roasted Chicken

2007-12-13T09:08:00.001-08:00

Most of the time when I roast a chicken, I use rosemary, sage, thyme, and garlic to flavor it. The other day, I thought of doing something different. I took inspiration from "Zesty Chicken Oregano" in Betty Crocker's International Cookbook.

Rather than cut up the chicken, I decided to roast it whole. Instead of mixing all the herbs and spices with olive oil, I omitted the oil and used the rest of the flavorings as follows:

Lemon-Oregano Roast Chicken

Ingredients:
1 whole chicken
1-2 cloves garlic, minced
1-2 teaspoons oregano
1-3 tablespoons lemon juice
salt
pepper

Cooking Steps:

Preheat oven to 375 degrees.

1. Trim excess fat from chicken. Remove giblets, and rinse chicken thoroughly. You may remove skin if you wish, but you will then need a couple of tablespoons olive oil to prevent chicken from being dry.

2. Place chicken in roasting pan. I always include the giblets to the side - I love giblets.

3. Sprinkle lemon juice all over chicken. If you have removed the skin, sprinkle olive oil as well.

4. Place about half of your garlic and some of the oregano into cavity of chicken. Sprinkle the remainder of both the garlic and oregano onto outside of chicken. Sometimes, I take a knife and poke little holes in the chicken and insert some garlic pieces.

5. Place in oven. Here is where I go astray from traditional roasting technique. I cover the chicken for the first 15 -20 minutes to seal in the juices. Then I uncover and continue to roast for about another 30 minutes. I like to baste the chicken a few times while roasting so as to have a nice moist chicken. (Cook's treat: the giblets get done before the rest of the chicken, so I remove them and eat them as my little treat for cooking - hey, I need to taste how it's coming along, don't I?)

To test for doneness, insert knife into thickest parts of chicken. Remove knife and press chicken so as to make juices run. They should be clear, not pink.

During Clean-up:

I debone any leftover chicken and freeze for a later use. Or, I put it in the fridge for sandwiches, etc.

Notes:

Remove skin before or after roasting...

Many roasting recipes for low fat cooking advise roasting chicken with skin on and removing it after the chicken is done. My husband does not really need to watch his fat intake but, he does not like the skin. So, I have tried removing the skin after roasting. My husband complains that this removes all the nice crust of herbs and spices that have been browned by the roasting. He wants that, but not the skin. I like the skin. So, I remove the skin on one half of the breast before roasting...okay, I know I spoil him.

2 Tricks for Using Leftovers

2007-12-13T08:57:00.000-08:00

Originally posted on another blog (on 7 Aug 07), I have slightly rewritten it and moved it here.

I am a thrifty sort, yet I insist my meals not get boring. Leftovers need to get eaten, but often don't unless I do something creative with them.

Here are a couple of my tricks:

1. Leftover Basic Beans turn into Bean Patties with Cheese Sauce.

I mash them up together, adding an egg to bind them and bread or cracker crumbs as needed to thicken the mixture up enough to handle. Usually they are already seasoned enough the first time so they don't need more. I form them into patties, coat them with more crumbs, and fry them. Then I make a cheese sauce and serve them with the sauce poured over them.

2. Leftover cheese sauce turns into Cheesy Corn Chowder.

I make a soup base by sauteeing onions and celery (maybe some garlic) in a little olive oil. Add about 2-3 cups chicken stock (or water with bouillion), a cup or two of corn, and a pinch or three of cumin (and maybe a pinch of coriander). Simmer about 10 to 15 minutes. Place in blender and pulse just a little to break up the vegetables without completely pureeing them. Return to soup pot and gradually stir in leftover cheese sauce. Season to taste with salt and pepper if needed.

Cat Food Part II

2007-12-12T09:07:00.000-08:00

I originally posted this second part on another blog on April 7, 2007 and am moving it over here as well. Again, I am transferring it verbatim, changing only the title. (Above photo is of "Rorshak", my pity kitty. He follows me to the kitchen every time I go in there...seems to be saying "Feed Me".)

Yesterday was errands day. I went grocery shopping, etc. One of my errands was to go to the feed store and buy catfood. While I was there, I picked up a brochure on Precise Brand petfood. (I lost the first one I had). I wanted to share some of the information with you.

First, it is made here in Texas, and Precise is a family owned business.

Here are some excerpts from the brochure:

-"The protein in Precise comes from real chicken meat. It is dehydrated and appears on the labels as "chicken meal". Many other brands use "chicken by-product" protein. This lower quality protein, which can include chicken feet or heads, is harder for your cat to digest."

I have read some articles saying that various meals used by some manufacturers can include by-products from other animals as well. Some very nasty by-products like tumors. I am happy to see Precise does not do it this way.

-"Precise is naturally preserved with vitamin C and vitamin E. These natural antioxidant vitamin preservatives are good for your cat! We've never used artificial chemical preservatives in any of our products, and we never will. So if you're feeding your cat Precise, you'll always be assured that artificial preservatives like ethoxyquin, BHA, and BHT won't be in your cat food."

Impressive.

-"We strictly monitor the magnesium levels in our formulas, keeping the ash content low to ensure a correct urine pH balance and significantly reduce the threat of Feline Urological Syndrome (stones blocking the urinary passage)."

Very important, especially with dry catfood. They have a long list of important points, including their claim that they use Ester-C brand supplements in their catfood. I have heard very nice things about this brand. The list is too long to include everything here, but I wanted to give you an idea of what Precise is about.

They have a complete line of dry and canned food for cats. They also have a complete line of food for dogs. Since I do not have any dogs, I am not familiar with their nutritional needs, so I cannot write with any authority about them. I would venture to guess that the quality of their dogfood rivals that of their catfood.

I have found that their prices are very reasonable, on par with other premium commercial brands.

A few tips on making your own catfood.

First, I reiterate, get a good book on cat nutrition.

For convenience sake, I freeze the fresh raw meat in smaller portions. That way, I can take out just what I need. (As you know, raw meat will only last in the fridge a couple of days before going sour. I find that beef goes off faster than turkey for some reason.) I make up the veggie-grain mixture, and freeze it in portions needed to mix with the meat. For 8 cats, this translates into freezing the meat in 1 lb portions, and the veggie-grain mixture in 1 cup portions. Then when needed I can thaw meat, veggie-grain mix, put it all together with the supplements and serve.

Alternatively, I sometimes mix up a huge batch of catfood with all the supplements, etc, and freeze that in daily portions. Then all I have to do is thaw and serve. I have also seen fresh raw catfood for sale online and sometimes available through pet stores. I have never tried any of these, but I hear they are good if a bit expensive.

Healthy powders (made up of bonemeal powder, kelp powder, vitamin C powder, nutritional yeast, lecithin granules) gets made up and kept in a jar in the fridge. Oils (consisting of cod liver oil, vitamin E, olive oil) also gets mixed and kept in fridge.

If you don't have a local source for the supplements, as I don't, I have found that there are many online sources. The one I have tried successfully is iHerb.com. They have very reasonable prices, major brands, and good customer service. I will add this link to my sidebar.

All in all, making your own catfood is a little extra work, and costs a little more (not as much as you would think); but I feel it is worth it. The biggest cost is in the meat. The initial outlay for supplements is a bit much, but they last for quite awhile. For example, a jar of bonemeal powder may cost $6.00 to $10.00 (depending on source), but it lasts for months, because you only use a Tablespoon or so per pound of meat. Remember, once opened, some supplements like cod liver oil should be refrigerated.

So I suppose that if you are considering this course, but don't have the money to lay out all at once, you could start buying the supplements one at a time until you have them all, then begin the new regimen.

There are other things to consider like how to get your cat used to the new food. There are various techniques, and I have found most books on the subject go into all this. Get a book.

I have also found that sometimes I need to fall back on commercial catfood. Maybe I am out of fresh meat, like when I have been too sick to get to the store; or we have a power outage and the meat spoiled, etc. This is one of the reasons that I routinely feed my cats Precise Brand catfood in addition to the fresh raw diet. Cats are finicky creatures as we all know. They don't like major changes to their diet. But if they are used to getting both kinds of food, it is not a major change to rely on the canned/dry food for a meal or two. It is just another day to them.

Another point to mention. Tuna is not very good for cats. Canned mackerel is much better. So for a treat, or an emergency meal, canned mackerel makes a good item to have on hand.

It is recommended to give your cats raw meaty bones like chicken wings. My cats won't touch them for some reason. The same cats that will bring in a bird and consume it (leaving the feathers for me to clean up) won't touch a raw chicken wing. Go figure.

I know I have probably missed some things to consider, so please get a book if you want to make your own catfood.

I hope you find this information helpful. Yes, this is normally a blog about my jewelry, but in considering the recent pet food recall, I felt this was important.

Cat Food Part I

2007-12-12T09:01:00.000-08:00

This post was originally posted on another of my blogs on March 30, 2007. I have moved it here as I think this is a more appropriate place for it.

I transferred article verbatim, changing only the title...

I was horrified to hear of the deaths of dogs and cats related to eating canned pet food. I know how those pet owners must feel. My most sincere and heartfelt sympathies to those who lost a dear friend.

I have since been reading articles encouraging people to make their own pet food. I have been feeding my cats a fresh raw diet for many years now.

IMPORTANT: If you decide to make your own cat food, please do not cook the meat. Cats are obligate carnivores and as such do not produce their own taurine. The only natural source of taurine is raw meat. Without taurine, they will go blind. I highly recommend you find a good book on cat nutrition featuring fresh raw meat. There are several out there as this is a growing trend. And just in case you did not know, do not give cooked bones to dogs and cats. Raw bones are fine and in fact encouraged. Cooked bones become brittle and will splinter causing a choking hazard. Also very important is the calcium to phosphorus ratio. Too much phosphorus combined with not enough calcium cause serious bone damage.

I have been using "Dr. Pitcairn's Complete Guide to Natural Health for Dogs and Cats" and Celeste Yarnall's "Natural Cat Care" for about 7-8 years. I have had much success with them both. My cats rarely get sick. When injured, they heal fairly quickly. My veterinarian has no complaints. Of course, my cats do get to go outside, and they hunt. They usually eat what they hunt. So perhaps this is also part of their success.

Yarnell uses good reasoning when explaining that we are trying to reproduce the nutrition of a mouse as this is a natural part of a cat's diet. I think her proportions of meat to other ingredients make a lot of sense. However, I'm not so sure about Yarnell's thinking on how often to feed. She recommends once or twice. I think that our domestic (small) cats are used to eating several small meals a day.

I like Dr. Pitcairn's information on natural remedies, and his recipe on healthy powder. I think he calls for too much grain in his recipes for cats, however.

YOU MUST DO YOUR OWN RESEARCH. I recently have been reading some articles that report that Dr. Pitcairn's book mentioned above does indeed call for too much grain, that this book is now obsolete. I think he even has a new book out now. I have not yet had a chance to read it. I am still researching this.

I also supplement with Precise Brand Cat food - both canned and dry. According to what I have read, I am relieved to learn that Precise Brand Pet Food is NOT affected by this recall.

I originally began buying this brand as the literature on it was impressive. It is made here in Texas. I buy mine at a local feed store. I placed a link to Precise Pet Food website in "Related Links" (to the left).

I do not know about dogs. They are omnivores much like us, but that is all I know of dog nutrition.

Of course, one meal of cooked meat in an emergency probably will do no harm. Still I encourage you to do some research.

Again, my heartfelt sympathies with those who lost a dear friend.

Comments left on this post from the other blog:

MoonStumpp of Mixed Media Jewelry said:

"Thank you for all the wonderful information!!!!!! I have 2 cats and 2 dogs that are apart of our family. This has really opened my eyes!!!"

ivychiew263 of It's Just Me Myself & I said:

"Hi Knotgypsy. Yeah, I read about such deaths of dogs & cats too but online. I may be more of a dog lover (with 5 dogs @ home) but I still find the blog quite informative. Will inform my kitty-lover friends about this blog of yours. Thanks for sharing. =) Happy weekend."

I replied:

Thank you both for leaving comments. I am happy to know I could provide some useful information. Although I do not have any dogs at this time, I do love them as well. Sorry, since I do not own any dogs, I do not know much of their nutritional needs. I do know that good information is out there. I will be posting a little more on this topic later.

Crockpot Coq Au Vin with Balsamic Vinegar

2007-12-12T08:50:00.000-08:00

This is a recipe from another of my favorite cookbooks "Reader's Digest Live Longer Cookbook". I adapted it to the crockpot and took some liberties with it.

(Since I forgot to photograph this dish before we ate it, I had to photograph the photo in the cookbook.)

Crockpot Coq Au Vin with Balsamic Vinegar

Ingredients:

1-2 slices bacon
4-6 boneless, skinless chicken breasts (original recipe called for whole chicken, cut up and skinned)
1/4 teaspoon each salt and pepper
1 medium onion, quartered and sliced (original recipe called for package frozen pearl onions)
8 ounces mushrooms, sliced
1/4 cup balsamic vinegar
1/2 cup red wine (or stock)
1 cup chicken stock
1 can diced tomatoes
1teaspoon each dried rosemary and thyme
1 tablespoon conrstarch mixed with 2 tablespoons water
2-4 tablespoons dried parsley
cooked egg noodles or rice

Steps:

1. In a skillet, cook bacon until crisp. Place on paper towels to drain. Pour off all but 1 tablespoon bacon fat.

2. Sprinkle salt and pepper on chicken breasts. Brown chicken in bacon fat. Transfer to crockpot.

3. Saute onions and mushrooms in same skillet until onions are translucent. Add to crockpot.

4. Add vinegar and wine to skillet and simmer a few moments, stirring to get up any bits. Remove from heat. Mix with bacon (crumbled), tomatoes, stock, rosemary, and thyme. Pour over chicken and vegetables in crockpot.

5. Cook on HIGH for 2-3 hours. Remove just the chicken and set aside in a bowl. Add cornstarch mixture to crockpot, stir and simmer until thickened. Stir in the parsley.

6. Serve chicken over egg noodles (or rice), ladle some sauce and vegetables over the top. Yum.

I Was Surfing for Wallpaper...

2007-12-11T11:29:00.000-08:00

So beautiful, I had to share it. A warming sight for the kitchen during the holidays. I will be back to GetWallPaper.com (click on image for link)...

Bean with Bacon Soup

2007-12-06T09:04:00.001-08:00

I am sure I have mentioned that I like beans. Well, one day I had some white northern beans in my freezer. (I buy dry beans and cook them without seasoning in my crockpot until just tender. Then I freeze them in 2 cup batches.) I wanted some "Bean with Bacon Soup". I had never made it before, but decided to try. I asked myself "What belongs in this soup". You will find my answer in the recipe that follows. It was delicious.

I remind you that I don't measure much, so amounts are approximations. Feel free to adjust to your taste.

1 cup onion, chopped
1 cup celery, chopped
1 cup carrots, chopped
1 tablespoon bacon fat (or olive oil)
1-2 teaspoons thyme
4 cups stock (sometimes I use water with bouillion)
couple of strips bacon, fried to taste (you can also use imitation bacon bits)
2 cups white northern beans, cooked (or canned, drained)
salt
pepper

1. In large soup pot, saute onion, celery, carrots, in bacon fat. Just as onions are becoming translucent, add thyme. Saute a few moments longer.

2. Add stock and bacon. Simmer until vegetable are tender (but not mushy).

3. Add beans. Add salt (you won't need much if any) and pepper to taste. Return to simmer. Serve.

Smoothies - Nutrition You can Drink

2007-12-03T15:45:00.000-08:00

All my life, I have heard that breakfast is the most important meal of the day. My problem? I just can't bring myself to eat for the first few hours I am up. Just the thought of food makes me nauseous. My solution? Smoothies! Whereas I cannot bring myself to eat, I don't mind drinking something. Smoothies are also a great way to get those extra servings of fruit in your diet.

You can make them with pretty much any fruit, juice and one or more of several add-ins. Here is my basic recipe for two tall smoothies:

Smoothies

1 banana - great source of potassium.
1/2 bag frozen fruit
1 cup juice (Our favorites are pineapple, orange, and apple. I look for juice with no added high-fructose corn syrup.)
1/2 cup plain yogurt (extra protein and preferably with live cultures for your digestive system)
1/4 cup flax seed meal (adds fiber and those all important omega 3's)

Blend it all in your blender. Adjust amounts to your taste. Sometimes, I add a tablespoon honey and/or a pinch of cinnamon or cloves. (There are some sources tell me that cinnamon helps regulate blood sugar.)

Be creative and enjoy.

Green Chicken Stir-Fry

2007-11-29T08:09:00.000-08:00

A Stir-Fry is a wonderful thing. Easy to make, nutritious, and you can really use your imagination. It can be a great way to use up those few leftover vegetables in your crisper or your freezer.

I rarely use a recipe for stir-frys, I just make it up as I go. Then, when one turns out particularly good, I can't remember what all I put in it, or what the amounts were of the ingredients I do remember!

This one was easy, and I do remember. Although, as is usual, I don't measure, so the amounts given are approximations. And as always, feel free to adjust everything to your taste, substitute ingredients...make it your own!

I call this one Green Chicken Stir-Fry because I used a green vegetable - chinese cabbage. I think it would be great with bok choy or even leeks. Use tofu instead of chicken for a vegetarian version of this dish.

Ingredients:

1 tablespoon of your favorite vegetable oil (I use olive)
1 tablespoon sesame oil
1 teaspoon chili oil (or add a little crushed dried red pepper)
1 teaspoon ginger root - about 1/4 inch slice, peeled and minced
1-2 cloves garlic, minced or crushed
pinch or two Chinese 5-spice powder
2 boneless, skinless chicken breasts, cut into 1 inch pieces
4 cups Chinese cabbage, (slice once lengthwise, then slice crosswise into 1/4 inch slices)
1 cup water
1 tablepoon cornstarch
2 tablespoons soy sauce (or tamari)
pinch sugar
pinch salt
pinch pepper
2 cups cooked rice (I used brown rice)

1. In a skillet or wok, heat the oils, add ginger, garlic, and 5-spice powder. Saute a few minutes.
2. Add chicken, stir-fry until chicken is nearly done.
3. Add Chinese cabbage. Stir-fry until cabbage is tender.
4. Mix water, cornstarch, soy sauce, sugar, salt, and pepper. Make sure cornstarch is dissolved, then add to skillet (or wok). Cook and stir until thickened. Serve over rice.

Greek Pasta Salad

2007-11-27T20:35:00.000-08:00

Another bloggerie imported from "The Other Side of My Life".

The recipe below is based on a recipe "Greek Appetizer Salad" from My All Time Favorite Cookbook, "Betty Crocker's International Cookbook" by General Mills. I bought mine in 1978 when I was a newlywed. The marriage did not last, but we are still friends, and I still have the cookbook! As you can see , the poor old thing is pretty used.

The recipes are still readable and I still use it.

The appetizer salad is basically vegetables, feta cheese, and olives marinated in an olive oil & lemon juice dressing. I tried it, and loved it. Then, I wondered what it would be like with pasta...

So for my recipe "Greek Pasta Salad" I doubled the amounts for the dressing, added pasta, and used calamata olives instead of the generic black olives given in the original recipe. And, oh yeah, I added broccoli, too.

Greek Pasta Salad

1. Make Dressing by mixing the following ingredients in shaker, or jar. Put on lid and shake well. Set aside.

1 cup olive oil
1/2 cup lemon juice
1-3 cloves garlic, minced
2 teaspoons oregano
2 teaspoons salt
1 teaspoon sugar

2. Cook about 1 pound pasta, following package instructions.

3. While pasta is cooking, steam 1 cup (or more) of each of the following:

cauliflower, separated into flowerlets
broccoli, cut into flowerlets, with some chopped stem if you like

wait a few minutes before adding about a cup:

green beans, cut into 1 inch segments (frozen works as well)

wait a few more minutes and add:

1 zucchini, sliced lengthwise into quarters, then sliced in about 1/2 inch slices

When vegetables are tender, remove from heat, and pour off water. Set aside.

4. Drain pasta, and place in very large mixing bowl. Add:

1 medium tomato, chopped
1 small to medium red onion, quartered and then sliced
1 - 2 blocks of feta cheese
8 - 16 ounces of calamata olives
dressing

Mix well. I like to eat some while it is still warm, but it can also be chilled before eating. We love this pasta salad at my house, and leftovers disappear fast! Add some crusty bread and you have a wonderful meal for those hot summer evenings!

Oh, I am So Glad I Froze Leftovers...

2007-11-26T13:43:00.000-08:00

On Friday, of course, we ate Thanksgiving leftovers.

On Saturday, we were ready for something different. However, I was not yet ready to cook. Thankfully, I had some spaghetti sauce I had previously frozen! Now, I reap the rewards of cooking double batches and freezing some. I boiled some spaghetti and heated up the sauce. Dinner!

On Sunday, I had to go out of town for the afternoon. I was tired when I returned home.

I still had some of the spaghetti, but no more sauce. I did have bacon, eggs, and parmesan cheese in the fridge.

So, I fried the bacon and left it to drain on paper towels. Then, I poured off almost all the bacon grease, leaving about a tablespoon in the skillet.

Next, I mixed together 3 slightly beaten eggs, about 1/4 cup parmesan cheese, and a few dashes salt and pepper. Then, I crumbled up the bacon and added it to the egg mixture, setting it aside.

Putting the leftover spaghetti in the skillet, I stirred it up until the spaghetti was warmed up. I added the egg mixture and cooked it all together, stirring gently and turning it to ensure all the egg was cooked.

Voila, a quick and easy meal was created with basic ingredients. I got this recipe from "Betty Crocker's International Cookbook" - a recipe called "Spaghetti Carbonara". I have been making this dish for so long now, I no longer use the recipe. I still don't measure, but you get the idea...

...Now, I better go and plan this week's menu - tomorrow is grocery shopping day.

Leftovers Today!

2007-11-23T11:43:00.000-08:00

I am so worn out by cooking yesterday, that I will not be cooking today. Today, we will eat leftovers - nibbling out of the fridge. Isn't that what Thanksgiving leftovers are for?

My all time favorite sandwich is:

bread
mayonaise or salad dressing (like Miracle Whip)
leftover turkey
cranberry sauce

Yummmm...I think I will go make myself one right now.

Dinner is Served

2007-11-22T15:31:00.000-08:00

Or "Cooking Thanksgiving Dinner" Part II. (click on link for Part I)

As planned,

3:00pm - I basted the turkey.

Not as planned, I had to use a ladle. My old turkey baster was worn out. I had forgotten this and therefore had not bought a new one. Oh, well.

The giblets were done, so I removed them from the broth and set them to cool.

At 4:00pm, I basted again, and de-boned the turkey neck. It was so tender, the meat fell right the bone. I set the broth to simmer again so it would reduce some, and chopped up the giblets.

Note: Every time I basted, I took some of the turkey juices from the roasting pan and added them to the giblets. I want to get all the flavor!

4:15pm - I put the casseroles into the oven, and added the giblets to the simmering broth.

4:30pm - After cleaning up a little, I went for the potatoes...and horror of horrors, there was only 1 potato! Drats, I had forgotten to buy potatoes. Never in my life have I forgotten anything for Thanksgiving Dinner, but to have forgotten potatoes.

I live in a small town, there is no shop open today for me to go out and get some. What could I do?

I did have some instant mashed potato flakes...but, I never use them for anything except thickening some cream soups. Dare I try them? My husband said to go ahead and try.

So, I peeled and cut up my one precious potato and boiled it. I heated up 1 cup of milk just short of boiling. When the potato was done, I drained it and mashed it up with half the warm milk and a couple tablespoons half & half to start. I added 2 tablespoons butter and some potato flakes. I stirred and alternately added potato flakes and the warm milk until it was the desired consistency. I seasoned with a couple dashes salt and a sprinkle of pepper. Now, I added 1/2 cup crumbled blue cheese, 1/2 cup crumbled bacon, and 1 teaspoon Worcestershire Sauce, as per the recipe in the Nov 07 issue of "Family Circle". It actually tasted pretty good, especially for improvisation.

Okay, all is not lost.

By now, it is 5:00pm. I took the turkey out to rest.

Next, I skimmed the fat off the giblets broth. Then, on to the slurry to thicken the gravy. I used 4 tablespoons flour and about the same of water (or a little more) in a teacup. It needs to be stirred up real good to avoid lumps. Then, pouring slowly, I stirred it into the simmering giblets.

Ready to take pics and eat. I did take more pics, but as I am still getting used to photographing food, not all of them turned out well.

All in all, in spite of a couple of things not turning out as planned, the dinner was still quite tasty. After we had been eating a few minutes, I asked Sweetie what he thought. He mumbled something incomprehensible - I guess he was too busy eating to answer...

Now, I go fall over. Pleasant dreams.

Cooking Thanksgiving Dinner

2007-11-22T12:09:00.000-08:00

I made my pie and my cranberry sauce last night. So, now is the big day - time to cook the turkey.

12:00pm - Okay, it was 12:05, I had to look at one more blog...I know, I am starting later than is traditional, but we are night owls at my house. Especially with my husband on night shift.

Okay, okay. I got out all my stuff, rinsed the turkey thoroughly, and placed it in the roasting pan.

I put the giblets in a pot, covered them with water. I added about a teaspoon (more or less) of rosemary, thyme, sage, and 1 boullion cube. I set it to simmer slowly - we are not in a hurry.

Next, I minced some garlic and rubbed the turkey with it.

Then, I dotted the turkey with butter (I never use margarine, but that is another bloggerie). Then, I sprinkled it with herbs - the same ones I used in the giblets. I covered it loosely with an aluminum foil tent. Although I said it before in "Cooking Tips for That Thanksgiving Day Feast", it bears saying again - this is my secret for a moist turkey. I popped it in the oven (set to 325 degrees).

It was now 12:45pm.

While the turkey was getting acquainted with the oven, I chopped some celery, onions and garlic. (I like Rachel Ray's tip about keeping a bowl nearby for scraps - saves time going to the trash bin). I put some water on to boil. Then, I sauteed the veggies, with more of the same herbs used in the giblets and turkey, in 4 tablespoons of butter. I crumbled up my cornbread (from the batch I made the other night).

I tossed the sauteed veggies with the crumbs. Then, I measured out 1 cup of water and added 1 boullion cube. Pouring only a little of this liquid at a time, I added it to the crumb mixture - tossing in between each adding of liquid. I do like a moist stuffing, but not mushy. You can always add more, but if you put too much, you are stuck. I ended up using all of the water. I set the stuffing aside for the time being.

Next, I chopped up some broccoli and cauliflower into small flowerets and some chopped stems. In one of my favorite Corning Ware casserole dishes, slightly buttered, I layered the veggies with small chunks of American cheese. I added a few dashes of salt and pepper as I went. Lastly, I topped it with more cheese and poured enough milk over it to fill the dish about halfway. I set this aside as well.

Cleaning up as I went, it was now 1:30pm. Time to stuff the turkey.

As you can see, I do not stuff it full. I leave plenty of space for air and heat to circulate inside the turkey. I insist on putting some stuffing in my turkey as you cannot match the taste of having all those flavors cook through the bird. I just try to be safe about it.

I put the extra in another buttered casserole dish, and set it aside, too.

Now, after putting the turkey back in the oven (with its aluminum tent back on) and cleaning up some, I am ready for a coffee break! Oh yeah, I put the two casseroles in the fridge.

All I have left to do is make the mashed potatoes and the gravy toward the end of the turkey's cooking time. And, oh yeah, baste the turkey from time to time.

I'll be back to tell you the rest later...

Apple Pie - Fresh out of the Oven

2007-11-21T17:35:00.001-08:00

I decided to practice photographing food. So, I took some pics at the various stages of my pie making tonight.

As I mentioned in "Cooking Tips for That Thanksgiving Day Feast", I used a refrigerated pie crust.

It took 4 good sized apples, cored and sliced, for this pie.

I used 1/4 cup brown sugar (we like it tart), and 1/4 cup flour. I added about 1/2 teaspoon cinnamon.

I baked it at 375 degrees for 40 minutes.

I forgot to brush it with milk prior to baking, but I don't think we will care when we are eating it. I claim "a senior moment" compounded by my routine being broken up to take the pics. That's my story, and I am definitely sticking to it.

(several hours after posting this, I remembered that I like to sprinkle cinnamon sugar over the top of the crust, too! Maybe I am working too hard.)

Don't forget to dot with butter before putting the top crust on!

Well, I am getting tired and want to relax a bit with a cup of herbal tea. Mmmmm, I think I will have Orange Mandarin Spice by Celestial Seasonings...See you tomorrow.

Basic Cranberry Sauce - Modified

2007-11-21T17:16:00.000-08:00

In my last post, "Cooking Tips for That Thanksgiving Day Feast", I told you I had found a recipe for "Basic Cranberry Sauce". I have finished making it and here is what happened and what I did to it.

The recipe called for a 12 oz bag of fresh cranberries. I had a 16 oz bag of frozen. So I used them all and added an extra tablespoon of brown sugar. Then I added a extra 1/4 cup orange juice. At the end of the cooking, I added the grated rind from 1 orange (about 1 tablespoon).

Note: the juice of 1 1/2 oranges came to a little over 1/2 cup.

Sorry, I am new to photographing food. I promise I will get better.

Cooking Tips for That Thanksgiving Day Feast

2007-11-21T13:31:00.000-08:00

In yesterday's bloggerie, I posted my menu for tomorrow's big feast, and talked about the planning stages. Today, I am into the preparation stage. But, first I wanted to share my tips and some of the recipes I will be using:

First, Turkey:

Many years ago, when I cooked my first turkey, I followed the instructions. The instructions said that after seasoning as desired, to roast it uncovered (to seal in the juices). They went on to say that if it starts to brown too much, to cover it with aluminum foil for the last 30 minutes or so. Well, my turkey turned out very dry!

So, the next year, I decided to break the rules and I covered it from the start. I uncovered it to brown for the last 45 minutes or so. It was so moist and juicy, I received kudos from everyone eating with me that year! I have never looked back. Regardless of how I may season my turkey, and I have tried various recipes for that, I continue to cover it for its initial roasting. Year after year, I have comments like "I have never tasted a turkey so moist". People have asked me my secret over an over. Well, now I'm telling everyone.

And the Gravy:

I make a traditional giblet gravy by boiling the giblets (including the neck) in stock (or water with bouillion). I leave the skin on the neck as it adds a lot of flavor. I discard it after boiling and skim any fat off the top of the broth. I boil these giblets with my traditional choice of herbs - rosemary, thyme, garlic, sage. I wait to add salt until the end because I find I do not often need to add much after all the flavors have had a chance to mingle. When tender, I debone the neck and discard the bones with the skin. I chop up all the giblets and put them back in the broth and bring it back to a simmer. Then I make a slurry with flour and water to thicken it with. (Add the slurry slowly, stirring constantly).

Cornbread Stuffing:

I never put sugar in my cornbread, but especially not in cornbread destined for stuffing! I have on occasion used the packaged cornbread stuffing from the grocery store. Doesn't matter which you use (I look for those with only crumbs and/or seasoning). I saute a bunch of chopped onions, chopped cellery, chopped mushrooms in several tablespoons of butter. I add some of my favorite herbs (same as for giblet gravy). Then I mix it altogether with the cornbread crumbs. Add salt and pepper if needed, and some hot water. Not too much as might make it mushy, but enough to make it moist.

Note: I do stuff my turkey, it really makes the flavor in the turkey! In order to avoid problems, I don't stuff until after the turkey has spent at least 30 minutes in the oven. (Carefully, it may be hot!). Then, I don't stuff it full. I leave about an inch or more of ventilation space above the stuffing. That way, the heat can get in and cook everything through and through.

Mashed Potatoes with Blue Cheese and Bacon:

Normally, I don't do anything fancy with the mashed potatoes, but I wanted to spoil my sweetie this year. He loves blue cheese. When I found a recipe in the November 2007 issue of "Family Circle" for mashed potatoes with blue cheese and bacon, I knew I had to make it. I will let you know how it turns out.

Cauliflower and Broccoli with Cheese Casserole:

I got this one from an old friend years ago. She cut the vegetables into flowerets and layered them in a greased casserole dish with chunks of American Cheese. Then she poured some milk over it (about half the casserole dish when full of veggies and cheese) and covered it with more cheese. Pretty basic and pretty good. I don't eat a lot of American Cheese as it is more processed. However, sometimes nothing substitutes for the creamy way it melts.

Orange-Cranberry Sauce:

I had planned on using a recipe I found several years ago in one of my favorite magazines, "Cooking Light" . I have used it several times and it is lovely.

Well, I just went looking for it and could not find it! Of course, I had reorganized my collection of recipes so I could more easily find what I wanted...You know how that goes.

So, I googled it. Oh, how I love the internet - A world of information is now at our fingertips! I did not find that exact recipe, but I did find a "Basic Cranberry Sauce" recipe that uses orange juice and I can add some orange peel for an extra zing. This recipe is also originally from "Cooking Light".

I found the recipe on what looks like a wonderful cooking website "My Recipes". I will definitely be exploring that site some more. And, just so I will always have that link at my fingertips, I will place it here in my sidebar.

Apple Pie:

I am not so good at making pie crust from scratch. I still try from time to time, but on this day, I want no mistakes. So, I use refrigerated pie dough with my own pyrex pie plate. Basically, all I do is place the bottom crust in the pie plate, making sure there are not air pockets. Then, I peel (or not), core, and slice a bunch of apples (usually about 4 or 5). Then I mix them up in a bowl with brown sugar, flour, and some cinnamon. I then put them in the crust and dot with a few dabs of butter. Last, but not least, I put the top crust on and flute the edges. Using a fork, I make little holes in the crust for ventilation. Brush the top with milk and pop it in the over - about 375 degrees.

For all of those out there who need the correct amounts of everything, I will try to remember to write down the amounts as I cook today and tomorrow. I will post them with photos of the finished products tomorrow evening or Friday morning. In the meantime, maybe you can check out that great website I found today, I bet they have some great recipes...

Thanksgivings Day - Feast Preparation

2007-11-20T22:05:00.000-08:00

I did my grocery shopping today. With the turkey that my husband got at work, I now have everything I need for the upcoming feast.

Tonight, besides working on this blog, I made some "Basic Beans", rice, and cornbread. Beans, because I felt that some simple food would be appropriate before the feast. Rice, because I almost always have rice with my beans. Cornbread because I need the leftovers for my stuffing. See, it all works out.

For the cornbread, I used the recipe in "The Joy of Cooking" - the 1970's edition. I found my copy in a thrift store many years ago. Someone had written "Not" all over the inside cover. It cost me $3.00. I did not mind that person's negative commentary - I was delighted to find a copy of the cookbook! It was in otherwise great condition. I use it whenever I want a classic recipe or want to know something about an ingredient or technique. It is a valuable resource and I would not willingly part with it.

Tomorrow, I will make my apple pie. Yes, I decided on apple this year. Since there are only two of us this year, we only need one pie. When, I am cooking for more people, I usually make 2 pies. Almost always, one of them is pumpkin. I love pumpkin, but my sweetie does not so much.

I will also do my prep tomorrow. I'll give the kitchen a good cleaning (ugh), chop my veggies, and make my orange-cranberry sauce. We will eat leftovers from the fridge or freezer tomorrow to make room for more leftovers. Eating leftovers will also cut down on my workload. That way, I can relax a little on feast day. I don't want to be stressed out - I want to enjoy some time with my sweetie! A Feast Day should be fun, not a burden.

This year, my menu is somewhat simpler than usual. I am foregoing the sweet potatoes - I'll probably make them next week, though. I always cook sweet potatoes and butternut squash in the fall and winter. So, here then is my simplified menu:

Turkey and Gravy
Cornbread Stuffing
Mashed Potatoes with Blue Cheese and Bacon
Cauliflower and Broccoli with Cheese Casserole
Orange-Cranberry Sauce
Apple Pie

Here's hoping your Thanksgiving Feast Day is a happy one!

Frilly Chili-Bean Stew

2007-11-20T13:48:00.000-08:00

Another bloggerie imported from "The Other Side of My Life".

Did I mention, I love beans? Here is my basic recipe for "Frilly Chili-Bean Stew". I call it "Frilly" because of the frills I put under and over it at the table.

This recipe evolved from my many years of making various types of Chili. I grew up in New Mexico, spent 5 years in Southern California, and the past 20 years in Texas. Yes, Chili has been a big part of my life. I have eaten and cooked Chili with/without meat, with/without various beans, with various combinations of vegetables and spices.

My ex-husband grew up in India and passed on his love of that cuisine to me. He taught me my first Curry Recipe. I have gone on to try various cookbooks of Indian Cooking. I love it.

This recipe reflects both these styles of cooking as I find their spices to be compatible. My secret ingredient in whatever Chili I make is Garam Masala from India. A little or a lot, I love what it does to Chili (and some tacos, etc).

The Salsa is made like Pico De Gallo in the Mexican Tradition but with cucumbers added in the Indian Tradition.

So, follow the instructions below to make "Frilly Chili-Bean Stew". Feel free to substitute ingredients at will, adjust the spice amounts, etc.

Note: I usually cook a bag of beans in my crockpot without salt and fully covered with water until just tender. Then I freeze them in meal sized batches (2 cups each). You can also use canned. When I make Rice, I always make a double batch and freeze the extra.

Disclaimer: I don't measure much, so the amounts given are approximations.

Frilly Chili-Bean Stew

Ingredients:

2-3 Tbsp Olive Oil
1/2 medium onion, chopped
1/4 medium bell pepper, chopped
1 carrot, chopped
1-2 stalks cellery, chopped or sliced
2 cloves garlic, minced
1 tsp. Cumin
1 tsp. Chile Powder
1/2 - 1 tsp. Garam Masala
1 tsp Oregano
2 -3 cups water
1 can diced tomatoes
2 cups cooked small red beans (if using canned, drain them and use the higher amount of water)
1 cup frozen corn
1/2 - 1 tsp Salt
1/2 small can tomato paste
Cheddar cheese (or whatever you like)
Cooked rice
tortillas (either flour or corn), heated
Salsa*

Steps:

1. Put the olive oil in a Soup Pot (should be at least 6-8 cup capacity) with the onions, bell pepper, carrot, celery, and garlic. Saute until onion is translucent or a little golden (whichever you prefer).

2. Add cumin, chile powder, garam masala and oregano. Stir for about 1 minute:

3. Add the water, tomatoes, beans, corn, and tomato paste. Salt to taste. Simmer till all the vegetables are tender.

While it simmers,

4. Cook some rice if you don't already have some made.

5. Make the Salsa* (see below)

6. grate some cheese and set aside.

8. Serve Frilly Chilli Bean Stew over rice, top with shredded cheese and some salsa. Serve tortillas on the side. Ummmmm, Yum. For those of you who are as decadent as I am, you can also put some cheese on top of the rice before adding the stew. Cheese over and under! Yeah, we like cheese.

*Salsa

Mix the following ingredients altogether in a bowl:

1 medium Tomato, chopped
1/4 c. Bell Peppers, chopped (if you don't like it hot) OR 1-2 Tbsp jalapeno, serrano, etc (for those of us who DO like it hot!)
1/2 small to medium Onions, chopped
1-2 Tbsp cilantro leaves, chopped
1-2 Tbsp lemon juice
1-2 cloves garlic, minced
1/2 medium cucumber, chopped
pinch of salt, or to taste

Please feel free to comment: ask a question, add a suggestion or just say hi!

Not Your Usual German Potato Salad

2007-11-20T09:32:00.000-08:00

As Promised. My recipe for "German Potato Salad" as learned from my German stepmother. She was from Aalen, West Germany. It is located in the southern part of the country. I don't know if this recipe is a regional thing, or if it is just her family. It is unlike the most common version of German Potato Salad, with the bacon, and a sweet and sour dressing. I do know that I love this version, and it is great for outdoor picnics and bbq's. It has no mayo to go bad on you. I added the fresh garlic because I love garlic. You can omit it if you like, or even use a little garlic powder.

So here goes: (I warn you, I never measure when I make this recipe because I learned it by watching my stepmother make it. I have tweaked it over the years, but I make it to taste every time.)

German Potato Salad

Ingredients:

4 or 5 potatoes, boiled whole (in skins)
1/2 to 1 whole cucumber, peeled down four sides, leaving just a strip of peel on the four corners
1 small sweet onion (yellow or white), chopped
1 or 2 cloves garlic, crushed or minced
olive oil
cider vinegar
salt
parsley (fresh or dried)

Steps:

1. Peel potatoes once they are cool enough to handle. Slice thickly and place in large bowl. Thinly slice cucumber. ( I use the slicer on my vegetable grater). Gently squeeze to release juices and put cucumber and juice in bowl with potatoes. Add chopped onions and garlic.

2. I start by adding about 1/4 cup olive oil, and about the same amount of vinegar. Then I add some salt. Mix it up. Taste it and see what you think. Add whatever you think it needs. Add some parsley. Mix well.

3. Take to your next outdoor potluck and enjoy all the compliments!

Good Eating Habits

2007-11-19T12:34:00.000-08:00

Another bloggerie imported from "The Other Side of My Life".

In a previous bloggerie, I wrote about beans. I had also indulged in quite a bit of cheese, and bacon...So yummy. Do I feel guilty? Not really.

Here's my philosophy: Balance. Yes, I believe we need to keep an eye to our health. I think that good eating habits are necessary, especially in this day and age where we don't really get enough exercise.

What are good eating habits? Sometimes it is very hard to determine what exactly optimal nutrition is. The "experts" keep coming out with new rules. High protein, Low Carbohydrate, NO Wait, Low Protein, High Carbohydrate, etc.....You must do your own research based on your individual needs. Not everyone has the same needs. Maybe you have medical considerations, or spiritual beliefs about what to eat or not.

One word of warning for Vegetarians: Be sure to read up on how to get good nutrition from plant based foods. Combining certain foods will give complete proteins. For example, legumes combined with whole grains like brown rice will give you a complete protein. This is important. My partner had a woman friend many years ago that did not heed this. Either she did not know about it, or she did not believe it, I do not know. My partner says that she had damaged her liver as a result and ended up dying at too young an age.

We are all different. I once tried Vegetarianism. I experienced low energy, but when I added meat back into my diet, I felt much better. I have friends that say they have higher energy since being on a vegetarian diet.

I have often thought that one diet is not necessarily good for everyone. Think about it. Until fairly recently (in terms of history), people did not move around the globe. They pretty much stayed in their ancestral regions. They adapted to the food resources in that area over many generations. For example, people originally from Alaska ate a lot of whale blubber. If some of the rest of us ate that, we would keel over at an early age. The experts say eggs and bacon are high in cholesterol, but my grandmother ate bacon and eggs nearly every morning for her entire life. She lived to be in her late 80's, and had low cholesterol. Go figure.

I have since found a very interesting book "Cook Right for Your Type" by Dr. Peter J. D'Adamo with Catherine Whitney. (He wrote another book "Eat Right for Your Type", but I have not yet read that one.) In this book, he outlines different dietary requirements based on your blood type. I don't know enough to judge the veracity of his theories, but it does make sense to me. Just something to think about. It does support my experience with vegetarianism. I am "O positive". Dr. D'Adamo says that type "O" blood types are the oldest types and evolved when we were hunter-gatherers. So apparently, I need meat.

"Buyer Beware". This is a phrase associated with capitalism. Although capitalism has many good points, it also has some down sides. It means that everyone is competing for your business. Even diets, specifically, food producers. The milk producers want you to buy milk, the egg producers want you to buy eggs, etc. They publish studies promoting the health benefits of their products. I think that one needs to look deeply whenever someone is promoting something. Sometimes, it is good advice, based on good studies. Sometimes, though, even with studies to back up their claims, they are less than honest. Study results can be misrepresented. Statistics can be manipulated. I admit to being rather conservative about jumping onto the latest health craze.

Learn the basics. Answer these questions. What do each of the nutritional elements do for me? What does protein do? What do carbohydrates do?, Etc. What are my health concerns? Then use this knowledge to evaluate eating plans.

Personally, as I stated before, I like balance. I have no medical issues like diabetes, so My Plan is based on having no medical concerns. Through some study and some trial and error where I paid close attention to what happened in my body; here is what I ended up with:

1. Eat a variety of foods. This offers less chance of developing food allergies. (Not a guarantee, just lessens the chance).

2. Eat meat (incluiding fish, chicken, beef, etc) on occasion not necessarily every day.

3. Get plenty of fiber, both soluable and non-soluable. (Grains are high in non-soluable, and vegetables are high in soluable).

4. Don't eat a lot of fried foods. When using fats, olive oil is one of the best. I do use butter as opposed to margarine, it has the same calories, and is a natural product. It is rich, though, and should be on the "be careful" list. Same thing with bacon drippings.

5. Don't eat a lot of processed or convenience food. (I don't think our bodies were designed for synthetic food).

6. Indulge myself on occasion, food should be enjoyed. (When I indulge in fatty, rich foods; the next few days I balance it with salads and very low-fat foods.) This is also related to dieting for weight control. I used to diet a lot. I ended up gaining weight. I learned that for me, dieting made me feel deprived. When I was deprived, I rebelled by binging. I learned that I needed a different approach. So I gave myself permission to have what I wanted. At first, I didn't really quite believe this, and ate too much of the "bad foods". Over time however, once I believed I could have what I wanted, I began to actually crave salads! I learned to make small changes in my diet over time so that they became the norm for me. (Cut back on this, eat more of that, etc.) I realize that this is not a plan for everyone. Some people don't have the time (medically speaking) to get through the transition safely. (Not a good plan for diabetics for example). Some people have different issues with food. You must find your own plan. No one is perfect. Give yourself permission to make mistakes. It does not mean failure. Keep at it. No, I am not at the optimum weight, but I feel good. What I really need is more exercise. I am still working on that one.

In summary, I eat natural whole foods. I occasionally indulge in the "bad foods". I balance this indulgence by being extra careful for some days afterwards.

What did I balance that cheese and bacon fat with? A wonderful salad "Spiced Orange Chicken Salad" from the book "Readers Digest Live Longer Cookbook". The salad is made with cooked diced chicken, greens (like lettuce and spinach), boiled potatoes, steamed carrots and a spiced orange dressing made without any oil. Orange slices on the side. Delicious. This book has many delicious, easy to make, and healthy recipes. As you can see, it has some wear and tear. I use it frequently for inspiration as well as just following the recipes.

Later that week, I went to a friends house where we grilled chicken breasts. I made a unique potato salad. It is a recipe my German stepmother taught me. No mayonaise, and it is not the more commonly known sweet and sour German potato salad. You will just have to wait till next time. I will publish the recipe for my next bloggerie. As usual, I invite comments, and questions.

Quick and Easy Tortilla Soup

2007-11-19T12:26:00.000-08:00

There are many recipes out there for "Tortilla Soup". I have even tried a few. For a quick, easy, and tasty version, try this one:

Tortilla Soup

Ingredients:

2 cans "tomatoes and green chiles"
2 cans chicken stock (or the equivalent in water and boullion)
1-2 tablespoons chile powder
1 teaspoon garam masala (optional, this is my secret ingredient)
tortilla chips
grated cheese

Cooking Steps:

In a soup pot over medium heat, add tomatoes & green chiles, stock, and spices. Bring to a boil, and simmer for a few minutes.

To serve:

Break up some tortilla chips into bowl, and top with some grated cheese. Ladle soup over it all. Eat.

Notes:

"Waste not, want not."

Usually, when I cut up a whole chicken, instead of discarding the backs and necks, I boil them (adding a little poultry seasoning). Then, reserving the broth, I de-bone and de-skin them . Next, I add the meat back to the broth and freeze it. When I have some of this chicken soup base in my freezer, I will substitute it for the stock in any recipe calling for chicken stock...like this one! (It gives just a little extra flavor and a little more protein)

Evening Snack

2007-11-19T11:53:00.000-08:00

The last time I made beans and subsequently bean tostadas, we had a little bean paste left over, so that Sunday night, for a snack, I added some cheese and nuked it. Bean dip.

I also made some guacamole. Together with some tortilla chips, we had a pretty good snack. Recipe for guacamole follows.

Guacamole

Ingredients:

one avocado, peeled, seeded, and cut into chunks
lemon juice
crumbled cooked bacon (optional)
1/2 small to medium onion, chopped
1/2 small to medium tomatoe, chopped fine
sea salt
sour cream

Steps:

1. Put avocado in bowl; . Mash it up, and sprinkle with a little lemon juice.

2. Add bacon, onion, and tomato. Season to taste with sea salt, but you probably will not need much if you used the bacon.

3. Mix it all up together, adding dollops of sour cream until you get where you like it.

Notes: If you want to spice it up, you can put in some minced green chili peppers, or some cayenne pepper. Even a little Tabasco will work. What ever you have.

Bean Tostadas

2007-11-19T11:22:00.000-08:00

Bean tostadas are a great way to use up leftover beans...

This recipe is a bit heavy with cheese...we do love cheese at our house. I try to balance it out with extra light meals the rest of the week. More later on the topic of balance and good eating habits.

Now, back to bean tostadas...actually this version is sort of a cross between quesadillas and tostadas.

Bean Tostadas

Ingredients:

leftover beans, drained - reserve liquid
little bit of bean liquid (or water if using canned)
chili powder
olive oil (if using canned beans with no fat)
shredded cheese
chopped tomatoes
shredded lettuce
corn tortillas

Steps:

1. In a skillet, mash and cook the beans (with a little olive oil if needed) adding liquid as needed to make a nice paste of medium consistency. Add a bit of chili powder to taste. Set aside.

2. Sprinkle a tortilla with some cheese and cover it with another tortilla. Brush a clean skillet with a small amount of oil and place the tortilla "sandwich" in skillet. Fry at medium heat until slightly browned, turn and fry the other side - sort of like a grilled cheese sandwich. Make as many of these quesadillas as you need.

3. To serve, place a quesadilla on a plate. Spread some bean paste over it. Top with more cheese if you like, salsa (I used store bought), tomatoes, lettuce, even a dollop of sour cream if you like. (I do). Yum.

Basic Beans

2007-11-19T10:53:00.000-08:00

Originally posted on 30 Apr 07 on "The Other Side of My Life". I have rewritten it and broke it into 3 different entries. This is the first one.

Beans. I love beans, it is a staple at our house. (My partner loves beans, too, but this blog is about me!) I love many kinds of beans, from the humble pinto to the nutty garbanzo. Beans are not only delicious but nutritious and economical, as well! When served with brown rice, they provide a complete protein! Add a salad, some cornbread and you cannot find a better balance of nutrients.

No, I am not a vegetarian. I have tried it, and it is not for me. This is a topic for another bloggerie.

I do cook many meatless meals, though, and beans are frequently featured. I mentioned in my last bloggerie that I can get bored with the same old thing. The solution is to find varied recipes for beans.
Let us start with the basics. I like to cook up a large batch of beans in my crockpot - unseasoned, I add seasoning when I use them for specific recipes. I cook them until just tender (not mushy). Then I freeze them in 2-cup batches, saving one batch for the evening meal. Nowadays, they produce canned beans without additives, so you may substitute canned beans in any of my recipes. I just like them better when they are cooked in my crockpot, and I do save a few cents.

I am now ready to use them. Whenever I cook a fresh batch of beans, I nearly always use the first batch for Basic Beans and Rice. I usually make cornbread or corn cakes to go with them and I love a marinated tomatoe salad to top it off.

So, here are my Basic Beans:

Ingredients:

1 onion, chopped
1-2 cloves garlic, minced
1 tablespoon bacon fat*
1 hamhock or a couple slices bacon, cooked and crumbled (optional)
1 cup stock**
2 cups cooked beans
sea salt
pepper

Steps:

1. Saute the onions and garlic in a little of that bacon fat.

2. Add the stock .

3. Simmer until the onions and hamhock (if using) are tender.

4. Add the beans.

5. Season to taste with sea salt, and some pepper.

6. Serve with a salad, cornbread, your favorite relishes. We love to sprinke Tabasco sauce in our beans or a little vinegar with hot peppers...whatever you like.

*By the way, I do not normally use much bacon. All those nitrates, fats, etc. But now and then, I indulge, I do so love the flavor of bacon. I save the fat in a jar in my fridge. Olive oil is a great alternative.

**I use what ever I have on hand - chicken or vegetable stock or, boullion with water.

My Kitchen Chronicles

2007-11-19T10:37:00.000-08:00

I love to cook! I love food! In fact, I originally learned to cook so I could "have it my way".

I want food that is nutritious and economical (except when I splurge). I want it to taste good! I like efficiency, because I don't want to work too hard.

Speaking of economical and frugal cooking, it was my grandmother who instilled in me that waste is near sinful. She lived through The Great Depression and learned the lessons of using everything, and wasting nothing. She raised me from age 3 to age 7 and so she taught me what she could.

I get bored with the same old thing, so I am always trying something different. Of course, I do have some favorites that get repeated whenever I get a craving. I like to try new recipes, I like to make things up. I know, I ask a lot from food and cooking. I am stubborn. I want what I want. So, I will be sharing what I discover and what I come up with, here on this blog.

I have long wanted to centralize my recipes, so I can easily find my favorites. I also want to record some of my successes at creating my own recipes. So often, I make something that turns out really well; then, months later when I want to make it again, I cannot remember how I did it.

So, this blog will be about my kitchen adventures...

First, I will be moving some recipes over here from another blog. Then, I will try to document my kitchen adventures as they happen. I will try to remember to take photos! Won't you join me in this adventure?

Disclaimer: Unless I am baking or using a specific recipe, I don't often measure. I mostly cook by feel and taste. I will do my best to document amounts in my recipes, but please feel free to adjust to your own taste.