Sunday, 31 March 2013
Happy Easter 2013
Happy Easter to All!
It's been hectic, getting ready for these last few days from Holy Thursday through this morning, Easter Sunday itself. I didn't think I'd have time to post anything this week.
I've spent alot of time in choir, between practicing at home and performing in our many Holy Week services. But, it's been a very rewarding time as well...many new friendships, beautiful music to sing and beautiful people to sing them with. Art seems to be a perfect catalyst for renewing faith.
So, I surprised even myself when I took a moment to walk out onto the front porch at the farm and watch the sun rise.
My view is below...the clouds in the west and north, the sunrise on the east landing on the dormant grasses in the front lawn--where, if you look close enough, you can see the beginnings of green.
Everything I see in front of me-- the gray and brown images of plants and trees, beaten down by the Winter--are now ready to awaken in the annual rebirth of Spring.
What a glorious metaphor for Easter and how lucky we are to witness this miracle of Nature every year...a reminder that we too can be re-born.
Posted by Karen
at 13:08 CDT
Friday, 22 March 2013
Pureed Carrot Soup
You might think my inspiration for today is the upcoming Easter holiday and Easter bunnies...
Or even, a reminder to grow root vegetables in your garden this year...
But, it's not...
I have a cold that I want to go away immediately and thought some natural sources of vitamins may help my immune system knock it out.
So, here's my solution, freshly made, “souper” tasty Pureed Carrot Soup which comes together with little effort. And, if you agree, everything should be in your house to make this now.
2 cloves garlic, chopped
1 small stalk of celery, chopped finely
Saute above in 2 tbsp. Olive oil in a heavy soup pot, until cooked through.
Add 1” peeled and minced ginger root, heat through.
Add 6 large carrots, cleaned, peeled and cut into large chunks (they will be pureed when cooked)
Toss carrots in the olive oil mixture until coated.
Add 3 cups of water and 1 cup of orange juice.
Add 1 tsp salt, 1 tsp of freeze-dried parsley OR cilantro, and ½ tsp red pepper flakes.
Bring to a boil, cut back the heat and simmer for about 45 minutes until the carrots are fork-tender, Add back some water if you lost volume during the cooking time.
Cooking--before you puree the soup.
Remove from heat and use the immersion blender directly in the pot and puree the contents.
Posted by Karen
at 11:11 CDT
Saturday, 16 March 2013
Corned Beef and Cabbage--
It will be St. Patrick's Day tomorrow--
If you've never done it before- tomorrow is the best day to make a corned beef and cabbage dinner.
Even if you think you have no cooking skills...YOU CAN DO IT!!!
Start with 1 corned beef brisket, 4-5 large carrots, 1 large onion, and a small head of cabbage. (potatoes can go in with the corned beef or served as mashed potatoes or omitted are your option).
In a baking pan, put the brisket, cut up(cleaned) carrots, and chopped onion as shown in photo.
Add chopped fresh garlic and some basil and coarsely ground pepper over the top of the brisket.
Place 2 bay leaves along side the brisket with the carrots and onion. (As always with bay leaves, must be removed before serving.)
Add water to half way up the brisket and cover with aluminum foil which you will crimp tightly around the edge of the pan.
Bake it at 325 degrees for at least 4 hours.
In the last half hour, cook your cabbage.
Chop one head of cleaned cabbage (discarding the core) coarsely. Place in a large skillet (see photo) and cover with water. Cook about 30 minutes until limp.
Drain off the water (but leave a little moisture in). Add butter, salt and pepper to taste to the hot cabbage.
Arrange on a pretty platter to serve. Offer Dijon Mustard, horseradish as condiments. Maybe add a little mashed potatoes with lots of parsley? And that Irish beer bread and Guiness???
Posted by Karen
at 20:15 CDT
Updated: Saturday, 16 March 2013 20:36 CDT
Thursday, 14 March 2013
Irish Beer Bread (for St. Patrick's Day)
Irish Beer Bread
The date is nearly upon us...St. Patrick's Day!
You will likely cook and eat some favorite recipes that are inspired by the Irish saint's feast day.
Certainly all of us become a “little” Irish on March 17th and the enthusiasm for a Guinness and a bowl of Irish stew strikes.
Or maybe it's corned beef and cabbage or Shepherd's pie at your house.
Whatever your choice—here's an impossibly quick homemade bread recipe for you to bake . It matches up with anything you're serving
And I know, we all so rarely eat concentrated carbs anymore that this makes it an extra indulgence we can permit ourselves only on special occasions like “St. Patrick's Day.”
The following recipe makes 1 standard loaf. But another thought is to divide the bread into mini-loaves and give away some so your indulgence is constrained. That's what I've decided to do.
I am posting early so that you can be sure to look for Bread flour to have on hand. A wheat and barley combination is readily available as General Mills Better for Bread flour. Or --plan to stir in some whole wheat flour or even rye flour rather than using all white flour for more character .
Now look how easy this is:
Irish Beer Bread
Preheat oven to 350 degrees.
Prep a standard loaf pan or a tray for 8 mini-loaves with spray oil or shortening.
In a large mixing bowl combine:
3 cups of bread flour
1/3 cup honey (warm in microwave so it is pourable )
One 12oz bottle of dark beer (Guinness stout sounds good)
Mix the above 3 ingredients together, then put the batter into the prepped pans. If making mini loaves, divide dough evenly. Once in the loaf pans, gently press and distribute into the basic loaf shape because this thick dough needs a little nudge.
Optional rustic topping with a few flakes of rolled oats.
Before baking—in the mini-loaf pan.
Bake until browned and springs back when pressed.
During baking, not quite brown enough.
Bake about 30-35 minutes for mini-loaves, 55-60 minutes for a standard loaf.
Cool about 10 minutes. Then, using a butter knife or thin spatula, lift the firm loaf out of the pans. Should come out easily.
Ready to eat—pass the butter please.
Posted by Karen
at 12:26 CDT
Thursday, 7 March 2013
Cuban-ispired Pork Stew (in the crockpot)
Cuban-inspired Pork Stew
I love to cook in the crockpot but admittedly, one can get tired of beef stew and chili. So, I always look for ways to take the flavors of different cuisines and re-invent them into a recipe that will work in the crockpot.
I also find myself looking for ways to utilize leftovers, especially when I've cooked a roast and I have half a roast leftover.
The recipe I'm including today meets both criteria—Cuban-inspired Pork Stew.
It's something different and you can make it from leftover pork roast OR fresh pork. The only difference is: cook time is 4 hours on “low” if using already cooked pork, and 8 hours on “low” if using uncooked pork.
It's spicy. Serve with some high-fiber tortillas, plus/minus a dollop of sour cream and a fresh green salad on the side.
Cuban Inspired Pork Stew
1 & ½ lbs. Pork, cut into chunky cubes (see note above)
1 can diced organic tomatoes with the juice
1 can chopped mild green chilies
1 onion, chopped
4 cloves of garlic, chopped
Prep crockpot with spray-oil or a crockpot liner.
Combine above ingredients together in the crockpot.
Combine the following seasonings together in a small bowl, then stir into the pork mixture:
1 tsp dried oregano
1 tsp. Cumin
1 tsp. Dried cilantro leaves
½ tsp (adjust to your taste) hot chili powder or cayenne pepper
1 tsp (adjust to your taste) salt
Cook on Low—4 hours if using cooked pork, 8-10 hours if using uncooked pork.
Posted by Karen
at 12:55 CST
Friday, 1 March 2013
Quick Tomato Bisque
We're well into Lenten no-meat Fridays, but it never hurts to have another vegetarian option, does it?
And, it would be nice to find a quick tasty homemade soup to make from ingredients you have around the house--in pantry, refrigerator and freezer, wouldn't it?
So try this recipe for Tomato Bisque. It's flavorful, very healthy and works whether you've stock-piled your own vegetable broth and are making this in Summer with your own tomatoes--or are using the very acceptable canned, organic versions on a frozen March day.
Since you want to make recipes like this "on the spur of the moment", why not make it a point to always:
keep your pantry supplied with canned organic tomatoes
keep your refrigerator stocked with carrots and celery
have onions and garlic in a cool, dry place
keep chicken, beef, and vegetable broths in the freezer or canned in the pantry
keep Ginger root and lemon in the freezer
stock a fresh dried Italian herb blend and Herbs de Provence blend in the cabinet
There are many other items that fill a well-stocked kitchen but with these things, you can always get a soup or stew started.
Quick Tomato Bisque
Process together in a mini chopper/food processor:
1 inch chunk of peeled Ginger Root
1 large clove of garlic
½ small onion, chopped
1 stalk of celery, chopped
Heat 1 tbsp olive oil in the bottom of a small soup pot, and cook the above now-processed ingredients together for about 5 minutes.
2 cups of crushed organic tomatoes with juices (roughly ½ of a 28 oz. can or if you can find a 14.5 to16 oz.-sized can that'll work)
2 cups of organic vegetable broth (see note above if using canned broth)
Add: 1 tsp dried Italian herb blend and 1 tsp salt.
Bring to a boil, then reduce heat and simmer about 15 minutes.
Stir in ½ cup cream or ½ & ½ (can omit if vegan desired)
Adjust salt and add freshly ground pepper.
Posted by Karen
at 16:35 CST
Thursday, 28 February 2013
Say "thank you" with a Bourbon Pecan Pound Cake
Bourbon Pecan Pound Cake...
Sounds yummy doesn't it?
I made one today but the story starts two days ago.
On Tuesday, two days ago, I left Chicago in a snowstorm, car fully tanked with gas, loaded with four dogs, dog food and human pantry staples (like almond extract), a pile of music and my flute--for a treacherous ride through hypnotic blowing snow, howling wind, patches of ice alternating with slush on the expressways. It was light out and would be for the next three hours, my usual time on the road.
But then I hit Rockford and the snow packed the four lane highways while road crews kept basically two lanes open. Reduced visibility and lanes...the time to dusk hit.
And by the time I got through Freeport and onto the two lane road, it was dark and I still had 40 miles to go..
I will not take you on the rest of the trip because I don't want to relive it, even virtually, but let's just say my Guardian Angel was probably as exhausted as I was by the time I pulled into the garage.
The snow kept flying the next 24 hours, sometimes sleet, always blowing. When I went to sleep last night, I seriously wondered if I'd get down the driveway to run the errands I had to do today. I was on the list for plowing by our road crew. But I also knew they were working their plows off, and had been for at least 24 hours.
But then, I woke up this morning and –lo and behold!--my whole driveway was plowed and the barnyard area neatly dressed. I couldn't believe it—they had plowed sometime between 11PM and the crack of dawn (I'm an early-riser).
I was so amazed (and thankful) that I wanted to do something nice for the guys. So, I baked this great cake and took it to their office on the way to my errand-filled midday. I really appreciate the staff at Vincent Earthmoving!! And this isn't the first time they've helped me out either—that crew is just amazing.
In case you also have someone you need to thank—here's the recipe, which I received from one of my church-lady friends, Kaye.--who calls it Stonecypher Family Recipe Pecan Pound Cake.
Bourbon Pecan Pound Cake
½ lb. Butter
2 & ½ cups of sugar (only use “pure cane sugar”)
6 fresh eggs
3 cups of sifted cake flour
2 tsp. Baking powder
1 tsp. Ground nutmeg
1 cup sour cream
½ cup bourbon
1& ½ cups chopped pecans (toast in 325 degree oven for 8-10 minutes first, to bring out the flavors)
2 cups sifted powdered sugar (only use “pure cane sugar”)
1 tbsp. Bourbon
2 tbsp. Water
Preheat oven to 325 degrees. Beat butter and sugar together. Then add eggs, one at a time, beating in. Combine dry ingredients together, Combine bourbon and sour cream together. Mix into butter mixture, alternating wet and dry. Stir in the pecans.
Prep a pretty bundt pan or tube pan.
Pour in batter and bake for 1 hour and 15 minutes, check that the cake bounces back when touched. Remove from oven and allow to cool for 15 minutes, then invert onto serving plate. When cooled down but still slightly warm to touch, drizzle the above glaze on the cake.
Now, write a little thank you note and deliver!
Posted by Karen
at 18:15 CST
Sunday, 24 February 2013
West African Peanut Soup--Healthy Vegetarian Anytime!
Topic: Education and Values
Today's blog is under "education" because I want to take the opportunity to promote alternative foods for breakfast time. You know we are heavily marketed on the concept of cereals and "allegedly" whole grains for breakfast--with fruits in various forms like juice, smoothies, fruited yogurts.
But why not consider vegetables for breakfast?
I was “virtually” paging through Pinterest and found a pretty picture for a West African Peanut Soup. When I drilled down to find the recipe, I saw that the authors had formed their recipe by modifying the recipe of yet another chef. So, I knew I'd be doing the same—modifying a recipe to accommodate my needs and resources.
I have never actually looked up a recipe for a West African food. I have made "Jolli rice" from the region, but I followed an actual recipe given to me from a nurse I work with who is from Africa. And, I'd eaten her rice before I had the recipe. (Had she given me the recipe before I tried the rice dish, I would have known exactly what it tasted like just from reading the recipe.)
So, when I looked over the Pinterest authors' ingredient list for West African Peanut Soup, I KNEW it would taste great. I also knew it was healthy and, as written, vegetarian—actually vegan. This was important because I have been wanting to make a soup for two physicians I work with who start their shifts earlier than I do. When I get in at 6AM, they've already been at work for a few hours. They are both vegetarian, one is also vegan. At 6 AM, it's meal time for them and soup is a much better idea than a bowl of cereal or a sweet roll!
So, after seeing the Pinterest recipes, I checked my pantry, refrigerator, and freezer stocks, looked at Wiki for a quick review of what made West African food what it is –and –modified the recipe to suit my resources! I also had to make a bigger batch than the 4 servings the Pinterest recipes yielded, was concerned about their higher carb count and wanted to pack in the nutrients.
Why NOT have a savory soup for breakfast?!!!
West African cuisine is a lot like American deep south and creole cooking. The flavor combinations reflect the access these countries had with trading partners from all over the world—so you see things like ginger and chilis along with tomatoes and the whole gamut of greens. And in this recipe--we have savory-spicy onion, garlic, ginger and protein from peanuts, with colorful, nutrient-dense tomatoes and kale with a base of organic vegetable broth.
Here's my version of :
West African Peanut Soup
2 quarts of certified organic vegetable broth
1 large red onion chopped
2 inch piece of peeled ginger root, pulsed in the food processor with 6 garlic cloves
(see picture below)
1 tsp. Salt
Combine above in a large soup pot, bring to boil, cut back heat to simmer about 15 minutes until the onions are cooked.
1 cup of creamy, natural peanut butter
14 oz. Crushed tomatoes (this is ½ of a 28 oz can, refrigerate the rest because you'll be making this soup again next week—or try to buy the smaller can in the first place)
Whisk the peanut butter-tomato mixture into the broth mixture on the stove and again bring to boil, then cut back to a simmer.
Finally add by stirring in
1 large bunch of kale, chopped into small strips. Should yield about 6-8 cups loosely packed greens. Any kind of kale- flat or curly is fine. You can also use fresh spinach, Swiss chard, or other greens—just be sure to use the tender part of the leaves, not stem or thick veins.
(But, do save all the discarded stems and coarse veins for your chickens-they LOVE greens of all kinds)
Continue to cook about 20 minutes more until the flavors have developed and the greens have cooked down in volume and are limp.
Adjust seasonings by adding more salt and a little cayenne pepper or other ground, hot chili pepper or even a few shakes of hot sauce—according to your taste preferences.
So--try this recipe and serve it--ANYTIME!
Posted by Karen
at 14:28 CST
Friday, 22 February 2013
Make a Quiche!
The Humble Quiche
I'm sure I've posted recipes for Quiche before, but it's always worth a reminder in-service during Lent. We're looking for meatless dishes and this is a great plan for brunch, lunch or dinner.
A quiche, deconstructed—is basically:
Make sure you have high sides on the pie crust. If using a premade, frozen shell, then allow to defrost and crimp up the sides. Place pie crust on a baking sheet. Preheat oven to 350 degrees.
Then add into the pie crust:
Follow with the addition of:
1 cup of cooked, seasoned vegetables—examples: chopped onions cooked in olive oil until translucent and seasoned with Herbs de Provence, or – chopped broccoli, steamed until tender and seasoned with salt, pepper, nutmeg, or—if you don't want to cook—drained quartered artichoke hearts with sliced olives and sun-dried tomatoes with some Italian seasoning blend—whatever your imagination, freezer, and pantry hold as options!
4 eggs, whisked together in a large Pyrex measuring cup
Add milk until the total volume is 1 and ½ cups
Pour the eggs and milk mixture over the cheese and vegetables.
Bake 1 hour at 350 degrees until fully set and browned.
Serve with additional sides of vegetables, fruit for a great meatless, but very appealing plate!
PS- My quiche has 6 oz Swiss cheese and sauteed onions and mixed mushrooms.
Posted by Karen
at 14:19 CST
Updated: Friday, 22 February 2013 14:21 CST
Friday, 15 February 2013
Dog Biscuits--Part Two
Now Playing: Quick Dog Biscuits with Salmon
Dog Biscuits- Part 2—this one's really quick!
My four dogs were very happy with their liver biscotti treats for Valentine's Day, but they were a little labor-intensive for the chef.
I decided I would try a quick drop biscuit in order to experiment with what was left of the Bisquick Gluten Free Baking Mix I bought the other day. I can tell you that this recipe also is "4 tails up"--meaning my two Yorkies and two Shepherds approve.
This is another recipe for a dog treat that is geared toward the allergy-prone dog. I mentioned that my dogs seemed to react to wheat flour and gluten with terrible skin itching. The baking mix I used contains rice flour and potato starch, baking soda and salt—so do not add any extra salt or seasoning. Now, I admit, I chose this product for convenience and because the rural store I stopped at that day didn't have any other options for gluten free flours. I plan to re-do this recipe with my own non-wheat and gluten-free flours and aluminum-free baking soda (and anyone who is reading this can easily adapt this recipe, too!)
NOTE: I used salmon in this recipe because I had a can of salmon available in my pantry, but you can easily substitute tuna or any leftover cooked fish you might have had for dinner. Or-- you can use canned pumpkin or cooked, mashed sweet potatoes—though you will need to add some milk or water to have the correct consistency.
QUICK Dog Biscuits with Salmon
1 can (7 oz) Salmon, with the juice
2 beaten eggs
2 tbsp. Olive (vegetable) oil
1 cup Bisquick Gluten Free Baking Mix (note- this has leavening and salt in it so don't add any more)
Mix above ingredients together.
Drop by tablespoon-full onto parchment paper lined baking pans.
This should yield 2 dozen biscuits.
Bake 20 minutes in 400 degree oven.
Posted by Karen
at 10:35 CST
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