Today........was bath day for the dogs........such an ordeal.......Molly sits quietly and enjoys her bath. Then immediately goes and rolls in the grass. Ben hates his bath and one of us has to hold him while the other scrubs. We were successful and even cut a few nails which he hates more than the bath. So........two beautiful white clean dogs!
Not sure where I got this recipe but it is a favorite. We love shrimp/salmon or even crab.....if we could get it.......cakes. Peel and devein (is that a word?) your shrimp and chop up. Add 1 egg, some chopped gr onion, juice of a fresh lemon, a squirt of Dijon mustard, a tiny chopped cilantro, shot of Tabasco, and salt and pepper. Mush that all up good and add about a cup of panko......depending on how much you are making. Then form into patties and roll in some more panko. Put in frig for at least 10 min. Fry in oil........peanut oil is best but not necessary.
Now the best part.........serve with this sauce: CHILI LIME CREAM SAUCE
In a pan put 1/4 cup white wine, 1/4 cup lime juice, 1Tblsp chopped fresh ginger, 1 Tblsp chopped onion (really fine) and bring to a boil.......just takes a min. Reduce to about 1/2....then add about 1 Tblsp of Sriracha (that chinese hot sauce) and 1/3 cup cream.......reduce again and add about 6 Tblsp of rm temp butter..........whisk like made.......this is so good you can drink it!!
Thursday, June 30, 2011
Wednesday, June 29, 2011
KALE CHIPS
Even though it is so hot here in Oklahoma........Bob was hungry for roast beef. So threw a roast in the pot with potatoes, onions and carrots. Three hours later..........it was just falling off the bone. So tender and tasted wonderful. So, I had fresh Kale on hand and simmered some Kale with a little bit of bacon for a side dish. Now, I will admit that a few years ago........I didn't even know what Kale was. It has suddenly become very popular and is very healthy. I love it with a little hot pepper juice sprinkled on.
Even better..........I saw on the cooking channel how to make Kale chips. So, thought I would try it. Remove the ribs from the Kale and cut into small pieces.......toss with olive oil so evenly coated...........and sprinkle with Kosher salt. Place the pieces on a cookie sheet.......oven 350 degrees...........only takes about 10 min.......check on them.......and they are like eating little potato chips but better!! Try this..........I'm a snacker and these are great snacks!
Even better..........I saw on the cooking channel how to make Kale chips. So, thought I would try it. Remove the ribs from the Kale and cut into small pieces.......toss with olive oil so evenly coated...........and sprinkle with Kosher salt. Place the pieces on a cookie sheet.......oven 350 degrees...........only takes about 10 min.......check on them.......and they are like eating little potato chips but better!! Try this..........I'm a snacker and these are great snacks!
Tuesday, June 28, 2011
BOB AND THE GROCERY STORE AND LEMON POUND CAKE
One thing I learned years ago.........never take Bob to the grocery store with me......Now I am fast in the grocery store.........I always take a list and I know where everything is and I don't dilly dally...........I speed through the store grabbing just what I need, throwing it into the cart and come to a screeching halt at the check out. Bob, on the other hand.......stands in front of a display, studying everything........reading all the ingredients, comparing prices, etc. for what seems like an eternity. I have long ago left him and am on my own finishing up my list. So, you guessed it........we are now separated and he is lost.........I am gritting my teeth going up and down every isle searching and searching........finally I say, "To hell with it........I'm out of here!" You know how in the large box stores you can hear the loud speaker saying "so and so meet your party at the check out".........well, thats us!! The point of this story is........because my back is still not quite right......he insisted on going with me......."to help put the groceries in the cart"........okay, I can live with that BUT when we get to check out.......I find all these strange things in my cart!!..........sigh.........at this point in time........I'll just live with it and I just want to get out of the store!! I found in my groceries.......a can of Manwich.........thats cool but I can make it from scratch, blindfolded and for 1/2 the price. This is what we had for dinner.........with, you guessed it, cucumber salad.
So.....first, sloppy joes are basically kestup, mustard, little chili powder and lemon juice.......Thats it. I am so into fresh fruit right now and really love strawberry shortcake made with not just strawberries but blueberries, raspberries and/or peaches. Shortcakes are good but never been my favorite........I just feel they are a little dry. I like to make a lemon pound cake to use with the whip cream and berries.
This recipe makes two pound cakes........throw one in the freezer.......it makes a great hostess gift. Oven at 350........butter and flour two loaf pans........In the mixer put 1 cup of butter (2 sticks) and 2 cups sugar.......beat til fluffy. In a measuring cup put 3/4 cup buttermilk, zest of a lemon and 1/3 cup fresh squeezed lemon juice. (If you don't have buttermilk........mix 1 tsp of vinegar into a cup of regular milk.......remember I use WHOLE milk) Then mix up in another bowl 3 cups flour with 1 1/2 tsp salt, 1/2 tsp baking powder and 1/2 tsp baking soda. Now........add 5 eggs into your butter/sugar mixture beating well after you add each egg. When that is mixed add your flour mix alternately with the buttermilk mixture........ending with the flour mix. Mix well and pour into loaf pans.........bake 50 min......checking with a toothpick. This really makes a great cake for summer berries and if you want to use as a hostess gift.......spread a little glaze on it.......2 cups powdered sugar with 4 Tblsp fresh lemon juice!.............so good.........made my mouth water!
So.....first, sloppy joes are basically kestup, mustard, little chili powder and lemon juice.......Thats it. I am so into fresh fruit right now and really love strawberry shortcake made with not just strawberries but blueberries, raspberries and/or peaches. Shortcakes are good but never been my favorite........I just feel they are a little dry. I like to make a lemon pound cake to use with the whip cream and berries.
This recipe makes two pound cakes........throw one in the freezer.......it makes a great hostess gift. Oven at 350........butter and flour two loaf pans........In the mixer put 1 cup of butter (2 sticks) and 2 cups sugar.......beat til fluffy. In a measuring cup put 3/4 cup buttermilk, zest of a lemon and 1/3 cup fresh squeezed lemon juice. (If you don't have buttermilk........mix 1 tsp of vinegar into a cup of regular milk.......remember I use WHOLE milk) Then mix up in another bowl 3 cups flour with 1 1/2 tsp salt, 1/2 tsp baking powder and 1/2 tsp baking soda. Now........add 5 eggs into your butter/sugar mixture beating well after you add each egg. When that is mixed add your flour mix alternately with the buttermilk mixture........ending with the flour mix. Mix well and pour into loaf pans.........bake 50 min......checking with a toothpick. This really makes a great cake for summer berries and if you want to use as a hostess gift.......spread a little glaze on it.......2 cups powdered sugar with 4 Tblsp fresh lemon juice!.............so good.........made my mouth water!
Monday, June 27, 2011
FRIED FISH WITH RED BEANS AND RICE
I need to do so many things........weed, mop, dust........those kind of things but it is so hot, just can't bring myself to do anything. Yes, we do have air conditioning but still affected by the heat. I love the sun.......in fact my body demands the sun but boy has it taken a toll on me. You know that tan......saggy skin old people get..........its me. So, if you can stay out of the sun now.......do it. I have always been a "sun worshiper"........and believe me.........it looks like it now!
Decided today on fried fish.......I like to fry perch fillets in a creole cornmeal breading. So, what to go with? Decided on red beans and rice. I do mine a little differently than most recipes you will read. Start out with a ham hock.......bring to boil in just a small amount of water and simmer about an hour. Now you should have some really good looking broth. Add a can of drained red beans. Make your rice in another pan. EVERYONE can make rice. Bring 1 1/2 cups water to a boil.........add 3/4 cup of rice.......cover pan.......turn to simmer......exactly 20 min. For heavens sake don't use that awful instant rice. I don't know for a fact but I would guess all the nutrients are cooked out of it?! Anyway, when the rice is almost done but still a bit watery......spoon into pan with the beans and ham hock. Add some chopped onion,chopped garlic and a sprinkling of cayenne........remember you have salt in the ham hock......don't really need any more but do add a little pepper. Cover and simmer another 30 min........checking on it. Makes a great side dish. Just add a great tossed salad.........with cucumbers!..........and you have your dinner.
Decided today on fried fish.......I like to fry perch fillets in a creole cornmeal breading. So, what to go with? Decided on red beans and rice. I do mine a little differently than most recipes you will read. Start out with a ham hock.......bring to boil in just a small amount of water and simmer about an hour. Now you should have some really good looking broth. Add a can of drained red beans. Make your rice in another pan. EVERYONE can make rice. Bring 1 1/2 cups water to a boil.........add 3/4 cup of rice.......cover pan.......turn to simmer......exactly 20 min. For heavens sake don't use that awful instant rice. I don't know for a fact but I would guess all the nutrients are cooked out of it?! Anyway, when the rice is almost done but still a bit watery......spoon into pan with the beans and ham hock. Add some chopped onion,chopped garlic and a sprinkling of cayenne........remember you have salt in the ham hock......don't really need any more but do add a little pepper. Cover and simmer another 30 min........checking on it. Makes a great side dish. Just add a great tossed salad.........with cucumbers!..........and you have your dinner.
Sunday, June 26, 2011
BLUEBERRY HAND PIES
Today, while watching our Nascar Race.......Bob grilled steaks outside.....it is so hot out, I am sure we could have cooked them without the BBQ. We have so much oak on our property that he likes to make a natural fire with small pieces of oak. The fire was super HOT instantly and ready for the steaks. I fixed fresh corn on the cob and of course a cucumber salad. For dessert I made little blueberry pies..........wish I could think of another name........but I guess thats it.
I put about 1 1/2 cups of fresh blueberries in a pot on the stove with about 1/2 cup sugar, dash of salt and sprinkling of fresh squeezed lemon juice. Cooked this over med heat til the sugar dissolved.......then took the potato masher and mashed some of the berries........continued to cook til juices started to flow. Mixed about 1 1/2 Tblsp of cornstarch with a tiny bit of water, stir well and add to the berries, stirring. Cook til it thickens. Add another 1/2 cup of fresh berries, so you have some nice whole, crisp berries and remove from the heat. Let cool. Take a sheet of puffed pastry and cut into four pieces with your pizza cutter. Ladle blueberries just off center onto your pastry piece. Beat an egg with a fork and with a pastry brush......brush the egg along the edges of the pastry. Fold over the top piece to make a pocket or a triangle.......seal well and crimp along the edges.......make some little slits in the top of each one for steam to escape and bake on a cookie sheet......sprayed with Pam.......at 375 degrees for 20 to 25 min. These were so good.........I ate my two............immediately. Bob is working on his.
I put about 1 1/2 cups of fresh blueberries in a pot on the stove with about 1/2 cup sugar, dash of salt and sprinkling of fresh squeezed lemon juice. Cooked this over med heat til the sugar dissolved.......then took the potato masher and mashed some of the berries........continued to cook til juices started to flow. Mixed about 1 1/2 Tblsp of cornstarch with a tiny bit of water, stir well and add to the berries, stirring. Cook til it thickens. Add another 1/2 cup of fresh berries, so you have some nice whole, crisp berries and remove from the heat. Let cool. Take a sheet of puffed pastry and cut into four pieces with your pizza cutter. Ladle blueberries just off center onto your pastry piece. Beat an egg with a fork and with a pastry brush......brush the egg along the edges of the pastry. Fold over the top piece to make a pocket or a triangle.......seal well and crimp along the edges.......make some little slits in the top of each one for steam to escape and bake on a cookie sheet......sprayed with Pam.......at 375 degrees for 20 to 25 min. These were so good.........I ate my two............immediately. Bob is working on his.
Saturday, June 25, 2011
HOT, HOT DAY AND CUCUMBERS GALORE!
It is unbearably hot out........so no one feels like cooking, especially me. So today its BLT's. I wish I could say they were made with fresh tomatoes out of my garden but I think it will be one more week for those. BUT I have an abundance of cucumbers! Now 40 years ago.........I used to can my own pickles but now days they are so cheap and good from the stores.......just can't bring myself to go through all the work. So.........we will be eating fresh cucumbers for many days to come. I do love them tho. Try to think of different ways to fix them and here is one.
Slice you cucumbers into a good sized bowl and add salt. Let sit a bit in frig........then stir in a little red wine vinegar and sliced red onions. Now, add about a cup, depending on much you are making, of sour cream. The best part...........I have an abundance of home grown dill also.......so chopped up a bunch of dill..........stirred in and let sit til time to eat our BLT's. A great side dish.
Slice you cucumbers into a good sized bowl and add salt. Let sit a bit in frig........then stir in a little red wine vinegar and sliced red onions. Now, add about a cup, depending on much you are making, of sour cream. The best part...........I have an abundance of home grown dill also.......so chopped up a bunch of dill..........stirred in and let sit til time to eat our BLT's. A great side dish.
Friday, June 24, 2011
THE PERFECT STEAK..... I GUARANTEE!
I'm still not perfect.........the back.........but so much better......can finally sit at the computer and deal with emails. Now, there is one thing that I AM perfect at........its cooking steak. So since it is bbq time and many steak grillers out there........I'm going to run through this step by step.
We will deal with a beautiful rib eye cut between 1 1/2" and 2"........depending on your butcher. I suggest Prime but you can get by with Choice.......just follow these steps. You can use these steps for any steak you choose........NY strips or filets or bone-in rib eyes or T-bones.
Your first step is to bring your steak to room temp. Don't grab it out of the frig......and throw it on the bbq........just won't work........Let stand at room temp about an hour........Sprinkle liberally with kosher salt and lots of pepper on both sides. You may think to yourself.......I just don't want that much salt........believe me........it won't taste strong of salt. It makes the steak. Now, you can either grill on your bbq or cook on the stove........I really have found not alot of difference as long as you have good ventilation...........inside produces LOTS of smoke. If you choose to cook one inside...........ONLY use a cast iron skillet.......will never work in a thin teflon pan.......never. Get your fire right.........must be burned down to red hot coals.........OR on the stove........major HOT.
Once again........I am a purist.........why would anyone marinate or put sauce on a beautiful piece of beef? Salt and pepper ONLY.........Throw your room temp steak on........now.......fix yourself a drink or pull weeds in the garden but DON'T touch that steak til seared really well.......about 4 to 5 mins, give or take depending on size of steak. Now, lift a corner and take a peek.......look seared? Then turn it and wait again. The only and I mean only way to eat a good steak is med rare.........for anyone that wants a well done steak.........move on and read something else......this isn't for you! The way I tell when a steak is med rare is by feeling it with my finger......when it sinks in a bit but not mushy........its ready. This takes practice. Should feel like the soft place on your hand between the thumb and forefinger. Okay remove your steak to a platter.........make another drink.........let your steak rest for about 10 min. Believe me.........I GUARANTEE this steak will be the best you ever ate. Let me know............
We will deal with a beautiful rib eye cut between 1 1/2" and 2"........depending on your butcher. I suggest Prime but you can get by with Choice.......just follow these steps. You can use these steps for any steak you choose........NY strips or filets or bone-in rib eyes or T-bones.
Your first step is to bring your steak to room temp. Don't grab it out of the frig......and throw it on the bbq........just won't work........Let stand at room temp about an hour........Sprinkle liberally with kosher salt and lots of pepper on both sides. You may think to yourself.......I just don't want that much salt........believe me........it won't taste strong of salt. It makes the steak. Now, you can either grill on your bbq or cook on the stove........I really have found not alot of difference as long as you have good ventilation...........inside produces LOTS of smoke. If you choose to cook one inside...........ONLY use a cast iron skillet.......will never work in a thin teflon pan.......never. Get your fire right.........must be burned down to red hot coals.........OR on the stove........major HOT.
Once again........I am a purist.........why would anyone marinate or put sauce on a beautiful piece of beef? Salt and pepper ONLY.........Throw your room temp steak on........now.......fix yourself a drink or pull weeds in the garden but DON'T touch that steak til seared really well.......about 4 to 5 mins, give or take depending on size of steak. Now, lift a corner and take a peek.......look seared? Then turn it and wait again. The only and I mean only way to eat a good steak is med rare.........for anyone that wants a well done steak.........move on and read something else......this isn't for you! The way I tell when a steak is med rare is by feeling it with my finger......when it sinks in a bit but not mushy........its ready. This takes practice. Should feel like the soft place on your hand between the thumb and forefinger. Okay remove your steak to a platter.........make another drink.........let your steak rest for about 10 min. Believe me.........I GUARANTEE this steak will be the best you ever ate. Let me know............
Thursday, June 23, 2011
FINALLY OUT OF BED! SALMON AND PASTA
Well, I am finally up........to the point I can sort of sit and walk. Standing is not a problem. While I was whiling my time away on pain pills and frivolous TV........Bob was busy frying. He fried everything he could possibly think to fry.......as I was not eating. I finally needed food, shuffled off to the kitchen and made the following...........was so good.........giving you the recipe.
First I sauteed a salmon steak in a small pan. Once browned on both sides.......I removed it and in the same pan placed a Tblsp of butter, 1 chopped garlic clove, some chopped fresh basil, a squeeze of fresh lemon juice, salt and a sprinkle of capers. While this was sauteing I boiled a tiny bit of angle hair pasta, about 3 min for al dente. Drain........add to the sauce in the pan stir a minute.......place salmon on a plate and dump the pasta and sauce on top...........this will definitely be a favorite for me.
First I sauteed a salmon steak in a small pan. Once browned on both sides.......I removed it and in the same pan placed a Tblsp of butter, 1 chopped garlic clove, some chopped fresh basil, a squeeze of fresh lemon juice, salt and a sprinkle of capers. While this was sauteing I boiled a tiny bit of angle hair pasta, about 3 min for al dente. Drain........add to the sauce in the pan stir a minute.......place salmon on a plate and dump the pasta and sauce on top...........this will definitely be a favorite for me.
Tuesday, June 21, 2011
FOOD CHANNEL AND BED!
I am partially well.........can sort of sit on the very edge of the chair to get on the computer. I have been flat on my back in bed but the good part was.........been glued to the cooking channel for the last couple days! Bob has been "enjoying" his Nat Geo, History, and anything else that is educational.........as usual.......which I am sorry to say..........I do not enjoy.........I watch TV to be entertained not educated. So.........being in bed for a couple days..........I really have enjoyed the cooking channel and anything else that is frivolous! As soon as I am up full time........I will try this recipe that Ina Garten did..........as a side dish for summer favorites.
Couscous and Zucchini
Bring to boil about 1 1/2 cups of chicken stock and add salt, pepper and some saffron threads.
(Just a few........that flavor goes a long way.........but soooo good) Set aside. Cut a couple zucchinis up into chunks about 2" sq. and saute in olive oil just til starting to brown. Put 1 1/2 cups couscous in a large bowl and add the zucchini. Bring the chicken stock back to a boil and then dump that on the couscous and zucchini. Cover the bowl with plastic wrap and let stand 15 min. Add a little chopped basil and/or parsley just before serving. This is good for a bbq as should be served at room temp. Boy........ was that easy!
Couscous and Zucchini
Bring to boil about 1 1/2 cups of chicken stock and add salt, pepper and some saffron threads.
(Just a few........that flavor goes a long way.........but soooo good) Set aside. Cut a couple zucchinis up into chunks about 2" sq. and saute in olive oil just til starting to brown. Put 1 1/2 cups couscous in a large bowl and add the zucchini. Bring the chicken stock back to a boil and then dump that on the couscous and zucchini. Cover the bowl with plastic wrap and let stand 15 min. Add a little chopped basil and/or parsley just before serving. This is good for a bbq as should be served at room temp. Boy........ was that easy!
Monday, June 20, 2011
BAD BACK AND BED
For those of you that follow me daily...........I've not gone away........My back is so bad that I can't sit.........have to lie flat! Standing up to do this. LOL.........I'll be alright in a day or so........then be back with another great recipe. Thanks Lynne
Saturday, June 18, 2011
RASPBERRY PIE AND BAD BACK
Got up this morning and could barely walk. I'm sure many of you get this now and then........severe back pain from something I must have lifted wrong...........it is hell getting old. I just can't slow up.........keep thinking I'm able to do everything I used to........sigh. So, we decided on burgers..........its my idea to try to copy a "White Castle" hamburger........they are so special. BUT........since Bob was cooking and I was down on the couch.......he had to follow my instructions which of course, he refuses to do and did it his way. They turned out good........is there a bad hamburger?..........but not the way I wanted them to..........so I will try again........when I am behind the stove.
I did make a raspberry pie. (Standing is no problem.......its bending and sitting) I am sure most of you have made this.......but always good to be reminded. First make a graham cracker crust. Then in a bowl........put a pkg raspberry jello........add 1 cup of HOT water, stir to dissolve and then stir in about 1/2 cup of cream cheese cut into chunks........stir til some of it dissolves and some chunks are left then add your 1 cup of cold water and put in frig til partially set. About an hour.
Then I added a cup of blueberries and a cup of raspberries. I beat a cup of whip cream with 1tsp of sugar and folded all of this into the jello and berries. Ladle into your pie crust and chill at least another hour. This was my daughter-in-law, Arelys, favorite. I miss her so.
I did make a raspberry pie. (Standing is no problem.......its bending and sitting) I am sure most of you have made this.......but always good to be reminded. First make a graham cracker crust. Then in a bowl........put a pkg raspberry jello........add 1 cup of HOT water, stir to dissolve and then stir in about 1/2 cup of cream cheese cut into chunks........stir til some of it dissolves and some chunks are left then add your 1 cup of cold water and put in frig til partially set. About an hour.
Then I added a cup of blueberries and a cup of raspberries. I beat a cup of whip cream with 1tsp of sugar and folded all of this into the jello and berries. Ladle into your pie crust and chill at least another hour. This was my daughter-in-law, Arelys, favorite. I miss her so.
Friday, June 17, 2011
KIELBASA AND SAUERKRAUT/ BOB AND THE TAIL LIGHT!
It is soooooo HOT. We are breaking records for this time of the year.......over 100 degrees! Bob noticed that the back tail light on the car was burned out. I realize this is serious and we could get a ticket for it BUT Bob became obsessed! We had to go into town on one of the hottest days of the year to get a replacement immediately! He even took his own screwdriver and fixed it in the parking lot, in the hot sun, before we drove home............sigh.
So, wanted something fast to fix for our dinner. Looking through my frig........I zeroed in on Polish Kielbasa and sauerkraut........one of my favorites. I don't follow the directions they give you. I cut the sausage into about six pieces and lightly brown on all sides.......then add coarsely chopped onion and green pepper...........now I add a little water, cover and turn to simmer. The browning gives color and flavor to the sauerkraut. After its simmered a bit........dump in the sauerkraut and continue to simmer for at least 30 min. Bob loves this with fried potatoes. Be sure to check out fresh raspberries and blueberries at the store right now..........remember not to wash them but wait until ready to eat.......or just wash the amount you are going to eat........they will last a lot longer in your frig.........I snack on them all day. To be more fattening......stir in sugar and let them stand a bit and then serve over vanilla ice cream! Of course this will be my choice for a snack tonite!
So, wanted something fast to fix for our dinner. Looking through my frig........I zeroed in on Polish Kielbasa and sauerkraut........one of my favorites. I don't follow the directions they give you. I cut the sausage into about six pieces and lightly brown on all sides.......then add coarsely chopped onion and green pepper...........now I add a little water, cover and turn to simmer. The browning gives color and flavor to the sauerkraut. After its simmered a bit........dump in the sauerkraut and continue to simmer for at least 30 min. Bob loves this with fried potatoes. Be sure to check out fresh raspberries and blueberries at the store right now..........remember not to wash them but wait until ready to eat.......or just wash the amount you are going to eat........they will last a lot longer in your frig.........I snack on them all day. To be more fattening......stir in sugar and let them stand a bit and then serve over vanilla ice cream! Of course this will be my choice for a snack tonite!
Thursday, June 16, 2011
PEPPER STEAK AND THE WOLF
We have a neighbor that has a wolf puppy. She is so cute and he really does try to take care of her but she gets out every once in awhile and escapes to our house. She wants to play with out dogs.......they are both old and crotchety and she just annoys them. She has to run out onto a busy country road to get to our house and we worry that she might get hit. Since our yard is completely fenced we put her in the yard until the owner gets home. So today, I practiced the "Dog Whisperers" techniques on her........and it really worked. Molly and Ben.......both sighed a giant relief when the owner came and took her home. They looked at me and smiled.
Today we had pepper steak. Like everything else I cook..........I've been cooking this recipe forever..........the recipe card is so stained and bent up.....can hardly make it out but here it is.
Take a small piece of sirloin, trim the fat, cut into several pieces and then beat it with a tenderizer. Then cut into little strips. Brown these strips in about 1 Tblsp butter. When browned add 2 cloves of garlic chopped and 1 cup of beef broth........let simmer covered for about 30 min. Then add coarsely chopped green pepper and white onion. Cover simmer another 5 min. Then when ready to serve......mix 2 Tblsp of cornstarch with 1/4 cup water and 1/4 cup (maybe a little less) of soy sauce. Pour this in to thicken, when thickened add about 3/4 cup chopped tomato's or, I like, cherry tomato's cut in half.........serve over rice. Bob must have told me 10 times how good it was.........retired to the recliner..........now enjoying the inside of his eyelids!
Today we had pepper steak. Like everything else I cook..........I've been cooking this recipe forever..........the recipe card is so stained and bent up.....can hardly make it out but here it is.
Take a small piece of sirloin, trim the fat, cut into several pieces and then beat it with a tenderizer. Then cut into little strips. Brown these strips in about 1 Tblsp butter. When browned add 2 cloves of garlic chopped and 1 cup of beef broth........let simmer covered for about 30 min. Then add coarsely chopped green pepper and white onion. Cover simmer another 5 min. Then when ready to serve......mix 2 Tblsp of cornstarch with 1/4 cup water and 1/4 cup (maybe a little less) of soy sauce. Pour this in to thicken, when thickened add about 3/4 cup chopped tomato's or, I like, cherry tomato's cut in half.........serve over rice. Bob must have told me 10 times how good it was.........retired to the recliner..........now enjoying the inside of his eyelids!
Wednesday, June 15, 2011
BOBS POTATOES
We have never lived where we could plant potatoes. Bob got so excited about some potatoes that we had stored in our garage that had started to sprout. He decided to plant them. This was in the first part of May. Yesterday he decided it was time to dig them up! I protested loudly.........even pulled info up on the Internet that said..........WAIT! But one thing I know about Bob.........once he decides on something.........there is no turning back. So, here he came toting a bucket with potatoes.........to my surprise.......quite small but mature enough to eat. So, we have had our first harvest...........in JUNE!! Says hes going to do another batch........he may soon be known as Bob the Potato Head!
I was telling Robin this story and she told me about this great recipe for potatoes that I must try. If you have a mandelin use it to slice the potatoes, if not........slice them very thin. Put some olive oil in the bottom of a glass baking dish and a layer of potatoes, salt, pepper and another sprinkling of olive oil.......Repeat this as many layers as you need to. Ending with olive oil and salt and pepper on top............Bake 400 degrees until crispy and browned........the middle potatoes will be soft and perfect. Recipe courtesy of Robin Meeker Gaston!
I was telling Robin this story and she told me about this great recipe for potatoes that I must try. If you have a mandelin use it to slice the potatoes, if not........slice them very thin. Put some olive oil in the bottom of a glass baking dish and a layer of potatoes, salt, pepper and another sprinkling of olive oil.......Repeat this as many layers as you need to. Ending with olive oil and salt and pepper on top............Bake 400 degrees until crispy and browned........the middle potatoes will be soft and perfect. Recipe courtesy of Robin Meeker Gaston!
Tuesday, June 14, 2011
BRAD PITTS 40TH BIRTHDAY CAKE!
I can't believe I forgot about this but one of my readers, a dear friend, Margret, suggested I give the recipe for Brad Pitts 40th Birthday Cake! Brad Pitt was in Cabo San Lucas filming TROY. One of my good friends Tracy was catering to Brad and his entourage. One night, late, Tracy called and apologized, saying she needed a birthday cake for tomorrow. I said," Oh Tracy, I am so busy I just don't see how I can do it." Then she dropped the bomb......."Its for Brad Pitts 40th birthday!" My reply was "What time do you need it?" I was so excited and my mind immediately started racing........what kind of cake for THE Brad Pitt? I scanned through recipes, wrote notes to myself and just about panicked for a couple hours.
I decided on a chocolate (what man doesn't like chocolate) cake with a toffee filling and Kahlua frosting........quite Mexican. You may find this a bit strange but I had never made this cake before........total experiment........but no going back once I got into it. The first step was to bake the cake. I am not going into detail about the cake.........moist, moist chocolate. I have found that Duncan Heinz moist chocolate cake is very similar to one by scratch........so don't be afraid to try it. While the cake was baking I made toffee candy from scratch. This is Jeanne Bass's recipe I have used for 48 years. Mix in a skillet 1 cup sugar, 1 cup butter, 3 Tblsp Karo syrup, 1 Tblsp water and 1 tsp vanilla. Cook and stir constantly for about 15 min. When brittles in cold water.........remove, pour onto a cookie sheet. Now, if you want to make this for Christmas or something......place two chocolate bars on top, while its hot, smear all around as it melts........when cold........chop into pieces. I only wanted the toffee not the chocolate on top for the filling of the cake so didn't use the chocolate bars. I crushed the toffee into pieces about the size of quarters.
I am hoping that I can remember the frosting..........it was so good.......goes something like this.
One cup of soft butter, Add about 4 cups sifted powdered sugar and a little cream......beating as you go. Must be quite stiff because now you are going to add the Kahlua. Just start with about 1/4 cup and go from there........tasting as you go. Beat until a nice frosting consistency. I am sure that was it.
Now, I placed one of the chocolate cake layers on a beautiful plate, smeared on some of the frosting and then covered it all with the pieces of toffee. Then placed the second layer on top. Smeared the whole cake with the delightful Kahlua frosting.........wrote Happy 40th on it and a chauffeur, driving a huge limo came by and picked it up! I guess Brad liked it as he ordered two more during the six months he was in Cabo. I will say tho........I never met him and in fact asked Tracy to get him to sign a note for me and he refused. He might be a snobbish butt but he did like my cake...........and how many people can say, THEY made Brad Pitts 40th Birthday Cake!?! Can't believe I forgot all about it!!
I decided on a chocolate (what man doesn't like chocolate) cake with a toffee filling and Kahlua frosting........quite Mexican. You may find this a bit strange but I had never made this cake before........total experiment........but no going back once I got into it. The first step was to bake the cake. I am not going into detail about the cake.........moist, moist chocolate. I have found that Duncan Heinz moist chocolate cake is very similar to one by scratch........so don't be afraid to try it. While the cake was baking I made toffee candy from scratch. This is Jeanne Bass's recipe I have used for 48 years. Mix in a skillet 1 cup sugar, 1 cup butter, 3 Tblsp Karo syrup, 1 Tblsp water and 1 tsp vanilla. Cook and stir constantly for about 15 min. When brittles in cold water.........remove, pour onto a cookie sheet. Now, if you want to make this for Christmas or something......place two chocolate bars on top, while its hot, smear all around as it melts........when cold........chop into pieces. I only wanted the toffee not the chocolate on top for the filling of the cake so didn't use the chocolate bars. I crushed the toffee into pieces about the size of quarters.
I am hoping that I can remember the frosting..........it was so good.......goes something like this.
One cup of soft butter, Add about 4 cups sifted powdered sugar and a little cream......beating as you go. Must be quite stiff because now you are going to add the Kahlua. Just start with about 1/4 cup and go from there........tasting as you go. Beat until a nice frosting consistency. I am sure that was it.
Now, I placed one of the chocolate cake layers on a beautiful plate, smeared on some of the frosting and then covered it all with the pieces of toffee. Then placed the second layer on top. Smeared the whole cake with the delightful Kahlua frosting.........wrote Happy 40th on it and a chauffeur, driving a huge limo came by and picked it up! I guess Brad liked it as he ordered two more during the six months he was in Cabo. I will say tho........I never met him and in fact asked Tracy to get him to sign a note for me and he refused. He might be a snobbish butt but he did like my cake...........and how many people can say, THEY made Brad Pitts 40th Birthday Cake!?! Can't believe I forgot all about it!!
Monday, June 13, 2011
PLASTIC FOOD AND SWEEDISH MEATBALLS
So, what about that Dirk Nowitzki!! I watched him make an impossible basket against the Oklahoma Thunder and became an instant fan! He is really something. Just got back from the grocery store and thought about all of the "plastic food" we now have. All of the "prepared" foods we have now days.........are so full of chemicals......for preservation, etc. When I am shopping and I see something marked "fat free" or "sugar free" believe me I run the other way. I look only for natural foods. I know, I know, we can get into a big thing about "Fat Free". I just believe that we need the fat in the milk. I've been drinking it for 68 years.......weigh 124 lbs.
Now, I am the farthest thing from a "health" freak you will ever know. But I strongly believe in natural foods.......such as real butter, real lard, real milk, fresh fruits and vegys. I believe our bodies were made to assimilate natural things NOT chemical laden foods. I also know I am a hypocrite in the fact that I use a lot of refined sugar for baking........I like honey in some things........but not for baking. I also realize that both mothers and fathers are working now days.......and it is so convenient to buy something prepared. I would just like to see people trying to plan meals ahead.........so you don't have to grab something at the last minute that comes from a box in the freezer section. In the summer it is so nice to prepare pasta of any kind with fresh vegys.........so quick and easy. Throw in a nice chicken breast. Fresh fruits are abundant in the summer.......we are so fortunate and should take full advantage. Okay, Okay..........I gave up the hot fudge sundaes for fresh blueberries today!
Bob suggested that we haven't had "Swedish" meatballs for a long time. He was right. Sounded great with fresh corn on the cob. Now, I am sure this is not a real recipe for Swedish meatballs but it is mine..........and it is good.
In a bowl mix a pound of hamburger with chopped onion and chopped green pepper.......Add one egg and a handful of bread crumbs. Mush this all up with salt and pepper and form into fairly small meatballs. Brown them in some hot oil........remove when browned on all sides. If there is alot of grease from the burger........ladle some of it off into a can.......but keep the little browned bits in the pan.........Now add a tiny butter and fresh mushrooms......saute til tender. Then sprinkle with flour (about 2 Tblsp) stir and add about a cup of beef broth, 1 tsp of Worcestershire sauce. Stir til thickens a bit.......add more water if too thick. Add the meatballs back into the sauce, put on a lid and simmer for about 30 min. Dump into a serving bowl and just before serving stir in about 3/4 cup sour cream. Serve over noodles or mashed potatoes. We had the corn on the cob and fresh sliced tomatoes with. Sooooo good.
Now, I am the farthest thing from a "health" freak you will ever know. But I strongly believe in natural foods.......such as real butter, real lard, real milk, fresh fruits and vegys. I believe our bodies were made to assimilate natural things NOT chemical laden foods. I also know I am a hypocrite in the fact that I use a lot of refined sugar for baking........I like honey in some things........but not for baking. I also realize that both mothers and fathers are working now days.......and it is so convenient to buy something prepared. I would just like to see people trying to plan meals ahead.........so you don't have to grab something at the last minute that comes from a box in the freezer section. In the summer it is so nice to prepare pasta of any kind with fresh vegys.........so quick and easy. Throw in a nice chicken breast. Fresh fruits are abundant in the summer.......we are so fortunate and should take full advantage. Okay, Okay..........I gave up the hot fudge sundaes for fresh blueberries today!
Bob suggested that we haven't had "Swedish" meatballs for a long time. He was right. Sounded great with fresh corn on the cob. Now, I am sure this is not a real recipe for Swedish meatballs but it is mine..........and it is good.
In a bowl mix a pound of hamburger with chopped onion and chopped green pepper.......Add one egg and a handful of bread crumbs. Mush this all up with salt and pepper and form into fairly small meatballs. Brown them in some hot oil........remove when browned on all sides. If there is alot of grease from the burger........ladle some of it off into a can.......but keep the little browned bits in the pan.........Now add a tiny butter and fresh mushrooms......saute til tender. Then sprinkle with flour (about 2 Tblsp) stir and add about a cup of beef broth, 1 tsp of Worcestershire sauce. Stir til thickens a bit.......add more water if too thick. Add the meatballs back into the sauce, put on a lid and simmer for about 30 min. Dump into a serving bowl and just before serving stir in about 3/4 cup sour cream. Serve over noodles or mashed potatoes. We had the corn on the cob and fresh sliced tomatoes with. Sooooo good.
Sunday, June 12, 2011
NASCAR AND CHICKEN WINGS
First of all..........no........my bet on the Belmont.......didn't work. No more horse betting for awhile.
Decided on chicken wings for watching the race today. Now, there are alot of hot chicken wing recipes out there but I am going to tell you.............this is the real thing. No bbq, no baking in the oven, no sweet of any kind...........these are the real thing. Our friends, Sally and Gary and Bob and I used to eat 200......yes, I said 200.......of these at the Native New Yorker in Phoenix!! They were a Nichol a piece......that tells you how long ago it was!
Cut your wings into at least two pieces, if you want to cut the little wing tip off......it would be three pieces. Now, there is no other way............you must deep fry these wings........it will take at least two batches depending on how many you are making. Remove them to a 9x13 pan. While waiting for all the chicken wings to fry.......make the sauce. One med/large bottle of Louisiana Hot Sauce and 1 cube of butter.......bring to a boil.......turn off stove. When they are all fried, pour the sauce over them, turning them to completely coat.........Put in 350 oven for about 30 min........turning at least once and that is it! The best wings ever. Of course serve with celery sticks and blu cheese dressing or Ranch dressing.
To go along with the wings I made a Mexican coleslaw. Chopped cabbage, carrots, green onions, cherry tomato's, sliced black olives.........I threw in a few kidney beans. The dressing; Sour cream with a little cumin and chili powder. Thin with a little water and Toss it all tog. Great side dish. For dessert..........you guessed it.........still hung up on the hot fudge sundaes........oh dear!
Decided on chicken wings for watching the race today. Now, there are alot of hot chicken wing recipes out there but I am going to tell you.............this is the real thing. No bbq, no baking in the oven, no sweet of any kind...........these are the real thing. Our friends, Sally and Gary and Bob and I used to eat 200......yes, I said 200.......of these at the Native New Yorker in Phoenix!! They were a Nichol a piece......that tells you how long ago it was!
Cut your wings into at least two pieces, if you want to cut the little wing tip off......it would be three pieces. Now, there is no other way............you must deep fry these wings........it will take at least two batches depending on how many you are making. Remove them to a 9x13 pan. While waiting for all the chicken wings to fry.......make the sauce. One med/large bottle of Louisiana Hot Sauce and 1 cube of butter.......bring to a boil.......turn off stove. When they are all fried, pour the sauce over them, turning them to completely coat.........Put in 350 oven for about 30 min........turning at least once and that is it! The best wings ever. Of course serve with celery sticks and blu cheese dressing or Ranch dressing.
To go along with the wings I made a Mexican coleslaw. Chopped cabbage, carrots, green onions, cherry tomato's, sliced black olives.........I threw in a few kidney beans. The dressing; Sour cream with a little cumin and chili powder. Thin with a little water and Toss it all tog. Great side dish. For dessert..........you guessed it.........still hung up on the hot fudge sundaes........oh dear!
Saturday, June 11, 2011
HOTTEST DAY EVER AND BROWNIES AND THE BELMONT
This is the hottest day ever for this time of the year here!.......Our temp read 103........haven't heard officially yet. I have been busy all day tending to the yard........Bob has been under the air conditioner in his recliner with a cowboy show on...........sigh. My friend Rebecca called to place my bet on the Belmont Stakes. No time to really study the horses.........as I had forgotten all about it since Animal Kingdom wasn't running for the triple crown. I'll let you know if my instant bet did better than when I spend hours and hours studying the horses! LOL
I guess I am in a chocolate mood............had those wonderful hot fudge sundaes last night and bought some bananas so can have banana splits with home made fudge sauce AND brownies! Now, I have made brownies for years.......even used to sell them.......prided myself on the best brownies until I came across this recipe.............its the best.......no exceptions.....the best!
Oven 325........grease an 8x8 pan with butter. Melt 2 sticks of butter and 4 oz unsweetened chocolate in a pan over low heat.........stirring as we go...........(I always use a wooden spoon for candy and things like this) Remove the pan from the burner and add 2 cups sugar, then 2 beaten eggs and 1 1/2 tsp vanilla. Stir til real smooth. Add 1 cup roughly chopped nuts and 1 cup flour. Stir again. Pour into pan...........spread......Bake for 60 min. The worst part.........they need to cool about 2 hours................They are absolutely heavenly.........No need for frosting.
I guess I am in a chocolate mood............had those wonderful hot fudge sundaes last night and bought some bananas so can have banana splits with home made fudge sauce AND brownies! Now, I have made brownies for years.......even used to sell them.......prided myself on the best brownies until I came across this recipe.............its the best.......no exceptions.....the best!
Oven 325........grease an 8x8 pan with butter. Melt 2 sticks of butter and 4 oz unsweetened chocolate in a pan over low heat.........stirring as we go...........(I always use a wooden spoon for candy and things like this) Remove the pan from the burner and add 2 cups sugar, then 2 beaten eggs and 1 1/2 tsp vanilla. Stir til real smooth. Add 1 cup roughly chopped nuts and 1 cup flour. Stir again. Pour into pan...........spread......Bake for 60 min. The worst part.........they need to cool about 2 hours................They are absolutely heavenly.........No need for frosting.
Friday, June 10, 2011
PLUM JELLY-HOT FUDGE SAUCE AND 60th POST
Can you even believe.........60 posts yesterday! I am so proud of myself to keep at it and I feel as though I've just begun!............Have so many recipes I still want to share.
So yesterday I made 8 pints of plum jelly. It turned out soooo good.......I was eating it by the spoonful! Just before bed.......made waffles to smear the jelly on with lots of butter.......can you even believe!!...........I'm sure I gained a least 2 pounds on that deal! Not going into detail about how to make plum jelly.........I doubt if there is alot of interest. Bob had promised jars to several friends so looks like I will be making another batch before the plums are gone.
So, we are now into ice cream time..........I know we eat ice cream year round but nothing tastes as good as ice cream on a hot summer day. I make homemade ice cream all summer and will go into some of those recipes later. But today after dinner we had hot fudge sundaes. This is a recipe I have had forever and ever.........no fail......Love to keep in the frig and just warm a serving at a time in the microwave. Melt one cup of choc chips in 1/2 cup butter. Add 2 cups of powdered sugar and 1 1/3 cup half and half (or evap. milk if you have it) Stir and bring to boil and cook about 8 min. That's it........let cool just a bit before putting on your big bowl of vanilla ice cream!
So yesterday I made 8 pints of plum jelly. It turned out soooo good.......I was eating it by the spoonful! Just before bed.......made waffles to smear the jelly on with lots of butter.......can you even believe!!...........I'm sure I gained a least 2 pounds on that deal! Not going into detail about how to make plum jelly.........I doubt if there is alot of interest. Bob had promised jars to several friends so looks like I will be making another batch before the plums are gone.
So, we are now into ice cream time..........I know we eat ice cream year round but nothing tastes as good as ice cream on a hot summer day. I make homemade ice cream all summer and will go into some of those recipes later. But today after dinner we had hot fudge sundaes. This is a recipe I have had forever and ever.........no fail......Love to keep in the frig and just warm a serving at a time in the microwave. Melt one cup of choc chips in 1/2 cup butter. Add 2 cups of powdered sugar and 1 1/3 cup half and half (or evap. milk if you have it) Stir and bring to boil and cook about 8 min. That's it........let cool just a bit before putting on your big bowl of vanilla ice cream!
Thursday, June 9, 2011
THREE BEAN SALAD AND A REALLY COOL BAG!
Yesterday the mail lady delivered a box to my house..........one of my readers, Jean, had made me a beautiful really cool bag with my blog.......cookingforbob.blogspot.com.......embroidered on it!! I just love it and will take it everywhere.......thanks so much. Inside was an old recipe book for pies...........published in 1952........so much fun to read.....NO mixes of any kind. Everything was made from scratch. I will try some.
So, the barbecued spareribs............turned out to be a little bit Bob and a little bit Lynne. AND soooooo good........falling off the bone and perfect spiced sauce. Could not have been better. Be sure to try that recipe.........I guarantee it!
A side dish we love with barbecue is Three Bean Salad. Have been making this for 40 years. Easy to make the night before........then half of your meal is ready. One can of garbanzo beans drained, 1 can kidney beans drained, and one can of string beans drained..........Now, to be a little more up-to-date.......you could use fresh green beans just cooked enough to still be crisp.
Dump all of that in a bowl that you have a cover for.........then add 1/2 cup chopped green onions and 1/2 cup chopped green pepper. In a little bowl........mix 3/4 cup sugar, 1/2 cup vinegar, 1/2 cup salad oil and salt and pepper........stir well, pour over beans........mix well.......put in frig over night. I turn the bowl upside down and shake to evenly distribute the dressing several times. This is a good summer dish to just keep in the frig all the time.........lasts forever. And remember Dr Oz says..........we should eat a serving of beans a day!
So, the barbecued spareribs............turned out to be a little bit Bob and a little bit Lynne. AND soooooo good........falling off the bone and perfect spiced sauce. Could not have been better. Be sure to try that recipe.........I guarantee it!
A side dish we love with barbecue is Three Bean Salad. Have been making this for 40 years. Easy to make the night before........then half of your meal is ready. One can of garbanzo beans drained, 1 can kidney beans drained, and one can of string beans drained..........Now, to be a little more up-to-date.......you could use fresh green beans just cooked enough to still be crisp.
Dump all of that in a bowl that you have a cover for.........then add 1/2 cup chopped green onions and 1/2 cup chopped green pepper. In a little bowl........mix 3/4 cup sugar, 1/2 cup vinegar, 1/2 cup salad oil and salt and pepper........stir well, pour over beans........mix well.......put in frig over night. I turn the bowl upside down and shake to evenly distribute the dressing several times. This is a good summer dish to just keep in the frig all the time.........lasts forever. And remember Dr Oz says..........we should eat a serving of beans a day!
Wednesday, June 8, 2011
BOB AND I BBQING TOGETHER!!??
Okay, enough on salads for a bit. It is barbecue time..........for anyone that has witnessed Bob and I together in the kitchen........you will appreciate this. We are both so opinionated and BOTH know we are right about everything........when it comes to barbecue........the fight is on!
This is a recipe that I love for babyback ribs. They are tender and the sauce is to die for. With one exception.......my daughter Robin.......has the best sauce recipe in the world but does make a huge amount, which I freeze in containers and love to pull them out of the freezer when I need them. I will give you that recipe at another time. Today........start with sauteing 1 onion in about a Tblsp of butter just til soft. Add 1 1/2 cups ketsup, one bottle of chili sauce, (I use a couple shots of sriracha and some water) 1/4 cup vinegar, 1/4 cup brown sugar, 3 Tblsp of Dijon mustard, 3 Tblsp dark molasses, 3 Tblsp Worcestershire sauce, 2 Tblsp of lemon juice, a couple dashes of cayenne, and about 1/2 tsp liquid smoke. Bring this all to a boil and simmer for at least an hour and really more......just til thickens to about 2 cups.
Put your ribs in a big pot and cover with cold water and 1 tsp of salt.........bring to a boil......boil for about an hour.......drain and remove to a cookie tray. Spread the sauce over both sides and let sit for about 1 to 2 hours. Fire up the barbecue to a med heat......grill til charred, turning, about 10 minutes. This is where we differ........I want the bbq med hot and cook just til charred.............but NOOOOOOO we are going to cook them slowly with a water steam.......he promises it will work. I decided I would rather eat them his way than listen to him complain about my way. I'll let you know the results tomarrow. Either way.........I predict they will be killer!
Bob picked a huge bucket of plums from the neighbors tree (bush) and this afternoon will boil down the juice.........make jelly in the morning.
This is a recipe that I love for babyback ribs. They are tender and the sauce is to die for. With one exception.......my daughter Robin.......has the best sauce recipe in the world but does make a huge amount, which I freeze in containers and love to pull them out of the freezer when I need them. I will give you that recipe at another time. Today........start with sauteing 1 onion in about a Tblsp of butter just til soft. Add 1 1/2 cups ketsup, one bottle of chili sauce, (I use a couple shots of sriracha and some water) 1/4 cup vinegar, 1/4 cup brown sugar, 3 Tblsp of Dijon mustard, 3 Tblsp dark molasses, 3 Tblsp Worcestershire sauce, 2 Tblsp of lemon juice, a couple dashes of cayenne, and about 1/2 tsp liquid smoke. Bring this all to a boil and simmer for at least an hour and really more......just til thickens to about 2 cups.
Put your ribs in a big pot and cover with cold water and 1 tsp of salt.........bring to a boil......boil for about an hour.......drain and remove to a cookie tray. Spread the sauce over both sides and let sit for about 1 to 2 hours. Fire up the barbecue to a med heat......grill til charred, turning, about 10 minutes. This is where we differ........I want the bbq med hot and cook just til charred.............but NOOOOOOO we are going to cook them slowly with a water steam.......he promises it will work. I decided I would rather eat them his way than listen to him complain about my way. I'll let you know the results tomarrow. Either way.........I predict they will be killer!
Bob picked a huge bucket of plums from the neighbors tree (bush) and this afternoon will boil down the juice.........make jelly in the morning.
Tuesday, June 7, 2011
MARIA'S TO DIE FOR SALAD
Thank goodness.........today is a better day. My neighbor just told me to come get bushels of plums off of his tree next door! I'll wait til it cools off a bit and then go pick.........plum jam......coming up!
Well, it seems as though I am so into salads right now because its so hot out, its all I can think about. Be patient.........I'll move on later after my body adjusts. I had read about this salad before but Maria (of Stan and Maria.......Pantenou) had a secret ingredient that made this one of my favorite salads.
Grate about 1/2 head of cabbage.......or a whole head if you want to make a bunch..........and chop a bunch of green onions.......put this in a bowl in the frig. Now, crunch up the noodles from a Top Ramon pkg deal.........just forget about the seasoning thing........all you want are the noodles...........crunch them good and brown them in butter........move to a paper towel and now brown quickly some almond slices in the same pan........don't take your eyes off of them. Put on same paper towel.Mix into the cabbage and green onions.........Now, in a jar mix up 1/2 cup sugar, 1/2 cup salad oil, 1/4 cup vinegar and a couple Tblsp of soy sauce..........put the lid on and shake like mad. Pour the dressing on just before serving.............this is so good. I must go make it right away.
Well, it seems as though I am so into salads right now because its so hot out, its all I can think about. Be patient.........I'll move on later after my body adjusts. I had read about this salad before but Maria (of Stan and Maria.......Pantenou) had a secret ingredient that made this one of my favorite salads.
Grate about 1/2 head of cabbage.......or a whole head if you want to make a bunch..........and chop a bunch of green onions.......put this in a bowl in the frig. Now, crunch up the noodles from a Top Ramon pkg deal.........just forget about the seasoning thing........all you want are the noodles...........crunch them good and brown them in butter........move to a paper towel and now brown quickly some almond slices in the same pan........don't take your eyes off of them. Put on same paper towel.Mix into the cabbage and green onions.........Now, in a jar mix up 1/2 cup sugar, 1/2 cup salad oil, 1/4 cup vinegar and a couple Tblsp of soy sauce..........put the lid on and shake like mad. Pour the dressing on just before serving.............this is so good. I must go make it right away.
Monday, June 6, 2011
SORT-OF A MEXCIAN SHRIMP SALAD
Okay..........first, yesterdays Tomato Aspic........I forgot the sliced green olives......okay without them but better with. This has been an extremely frustrating day! First........my computer was giving me problems......then my camera absolutely will not take real close, close-ups.........then I was painting (an oil painting) and I spilled the brush cleaner liquid. Bob has just driven me crazy with his opinions about everything! I call him the Commercial Police.........if there is a commercial that he thinks is misrepresenting something........he will go on and on and on..........
Tomorrow will be a better day. I hope.
One good thing about the day........is this shrimp salad. Its so simple. Boil up some shell pasta, drain. Chop a little green pepper and a few green onions. Dump the pasta, green peppers and green onions and some cherry tomato's (you can cut in half if you want) and a 1/2 lb or more of cooked shrimp in a large bowl. I am sure you all know how to do that. BUT.......this dressing is what makes this special. I love this dressing..........Depending on how much you are making........about 3/4 cup mayo, some chopped cilantro, a little cumin and some mx salsa. I have never liked American made salsas but use whatever you want.......I use Mx Caesar salsa by Herdez in the Mx part of the grocery store. I have used it for years.........usually make my own for taco's but use the canned to add to things I am cooking. Mix it all up real well and put in frig for a couple hours before serving...........Great lunch or dinner on a hot day.
Tomorrow will be a better day. I hope.
One good thing about the day........is this shrimp salad. Its so simple. Boil up some shell pasta, drain. Chop a little green pepper and a few green onions. Dump the pasta, green peppers and green onions and some cherry tomato's (you can cut in half if you want) and a 1/2 lb or more of cooked shrimp in a large bowl. I am sure you all know how to do that. BUT.......this dressing is what makes this special. I love this dressing..........Depending on how much you are making........about 3/4 cup mayo, some chopped cilantro, a little cumin and some mx salsa. I have never liked American made salsas but use whatever you want.......I use Mx Caesar salsa by Herdez in the Mx part of the grocery store. I have used it for years.........usually make my own for taco's but use the canned to add to things I am cooking. Mix it all up real well and put in frig for a couple hours before serving...........Great lunch or dinner on a hot day.
Sunday, June 5, 2011
BEST TOMATO ASPIC SALAD
I have so many recipes.........I have little written notes on most of them........this one is dated 9/94 and says it is my best aspic recipe. When I pass on...........my family will have alot of fun reading all my notes on all my recipes............I have THOUSANDS of recipes. I read recipe books like novels. Bob is always surprised what will come up next........some good........some bad.........mostly good.
If you live in Mx you can buy those little cans of mx tomato sauce with hot peppers in it. If not, use a can of regular tomato sauce and add enough water to it, to make 1 2/3 cups of liquid. Sprinkle this with a little Tobasco and two pkgs of unflavored gelatin. Heat until the gelatin dissolves. Add 1/4 cup of vinegar, 3 Tblsp of lime juice, salt, pepper and 2 tsp of horseradish sauce. Put in frig for about 1 1/2 hrs.........then add: Finely chopped cucumber, green pepper, onions and celery about 1/2 cup of each. Then add a can of tiny/med shrimp or crab or nada (as my recipe says! LOL.I sometimes wrote little notes in Spanish) Just be sure not to let it set up too hard before you add the vegys. It will set up fast after you add the vegys.........such a great side dish with a bbq or just to snack on while watching tv or reading. Its refreshing.
If you live in Mx you can buy those little cans of mx tomato sauce with hot peppers in it. If not, use a can of regular tomato sauce and add enough water to it, to make 1 2/3 cups of liquid. Sprinkle this with a little Tobasco and two pkgs of unflavored gelatin. Heat until the gelatin dissolves. Add 1/4 cup of vinegar, 3 Tblsp of lime juice, salt, pepper and 2 tsp of horseradish sauce. Put in frig for about 1 1/2 hrs.........then add: Finely chopped cucumber, green pepper, onions and celery about 1/2 cup of each. Then add a can of tiny/med shrimp or crab or nada (as my recipe says! LOL.I sometimes wrote little notes in Spanish) Just be sure not to let it set up too hard before you add the vegys. It will set up fast after you add the vegys.........such a great side dish with a bbq or just to snack on while watching tv or reading. Its refreshing.
Saturday, June 4, 2011
BASIL PESTO
Its still hot..........and the lemon meringue pie is just wonderful! First I want to say........everyone can grow basil. I have always planted mine from seed.........You can grow it in a pot, inside, outside.........or plant in just a little patch of dirt........it is very hardy........likes sun and shade. So, I had a request.........I just love it when I have requests.......it means people are actually reading this!! From my dear friend, Susan.........a request for my basil pesto. No fail.
Put 2 cups of firmly packed basil leaves in your blender along with a crushed garlic clove, 2 Tblsp of pine nuts (you could use walnuts but I like pine nuts better) 1/3 cup olive oil, 2 Tblsp of water, salt and pepper and blend til smooth. Add 1/4 cup fresh grated Parmesan and 1/4 cup fresh grated Romano cheese. If you want to use this on pasta........thin it down a bit with your reserved pasta water. Can keep quite awhile in frig and you can freeze it! Comes out great.
Pesto has endless possibilities........create one and tell me about it.
Put 2 cups of firmly packed basil leaves in your blender along with a crushed garlic clove, 2 Tblsp of pine nuts (you could use walnuts but I like pine nuts better) 1/3 cup olive oil, 2 Tblsp of water, salt and pepper and blend til smooth. Add 1/4 cup fresh grated Parmesan and 1/4 cup fresh grated Romano cheese. If you want to use this on pasta........thin it down a bit with your reserved pasta water. Can keep quite awhile in frig and you can freeze it! Comes out great.
Pesto has endless possibilities........create one and tell me about it.
Friday, June 3, 2011
DETERMINED LEMON MERINGUE PIE!
What a day! First of all we are again breaking a weather record..........hottest days in June........it is just unbearable..........thank goodness for air conditioning. Or so I thought. So, during the hottest part of the day.......I decide to make a lemon meringue pie. Its so strange after being married to the same person forever (31 years) our taste buds are exactly the same. I will be hungry for something and before I say a word.........Bob will mention he is hungry for the same thing. Today it was lemon meringue pie. So, I start to build the pie. I have the pie shell baking in the oven and the electricity goes off!! Can you even believe that an electric company would decide to work on the lines...........in the HOTTEST part of the day........not at 8:00 in the morning but at 3:00 in the afternoon. What is wrong with some people? Long story short.......I just left the pie crust in the oven..........and after 20 min checked it out and it was perfect. Then the electricity came back on..........so relieved........went ahead making the lemon filling...........AND......you guessed it.........it goes off again.........just before the filling had thickened. So after 30 more min.........it comes back on..........I finally get the filling into the pie shell........Then off again........have the egg whites half beaten in the mixer for the meringue. This I couldn't save. When it came back on...........had to start out with new egg whites and FINALLY browned the meringue and the beautiful pie is sitting on my counter. In fact I couldn't even wait for it to cool but cut my piece waaaaaay to early so it was runny but oh, so good.
I have tried many lemon meringue pie recipes and always go back to this one........the filling ALWAYS sets up beautifully. First.......make your crust. I always use real lard for my pie crusts. They are flaky and wonderful........learned that from my Mother. Here's the filling; Put 1 1/2 cups of sugar in a nice pan on the stove, along with 1/3 cup plus one Tblsp. corn starch and 1 1/2 cups water. Stir well and bring to a boil.......once real thick.......continue to boil and stir for 1 min. Then remove from the burner and stir a little of the hot thickened filling into 3 beaten egg yolks.......then pour the yolks into the pan with the filling as you continue to stir.......boil and stir 1 min. Remove from heat and add 3 Tblsp butter, 1/2 cup fresh squeezed lemon juice and 2 tsp grated lemon peel. Pour into your pie shell and prepare the meringue.
Put your 3 egg whites into your mixer and add 1/4 tsp cream of tarter. Beat til frothy........slowly beat in 6 Tblsp of sugar........Beat til glossy and stiff peaks.........Drop by dollops on top of your filling.......seal to the edges.......Make fun little pointy things with your spatula.......oven at 400 for 10 min. Til you have the little pointy browned meringue tips. When I was a kid at home.......I used to eat all of those little tips off the meringue when my Mom wasn't looking! She would get so mad at me but it was So good and still is.
I have tried many lemon meringue pie recipes and always go back to this one........the filling ALWAYS sets up beautifully. First.......make your crust. I always use real lard for my pie crusts. They are flaky and wonderful........learned that from my Mother. Here's the filling; Put 1 1/2 cups of sugar in a nice pan on the stove, along with 1/3 cup plus one Tblsp. corn starch and 1 1/2 cups water. Stir well and bring to a boil.......once real thick.......continue to boil and stir for 1 min. Then remove from the burner and stir a little of the hot thickened filling into 3 beaten egg yolks.......then pour the yolks into the pan with the filling as you continue to stir.......boil and stir 1 min. Remove from heat and add 3 Tblsp butter, 1/2 cup fresh squeezed lemon juice and 2 tsp grated lemon peel. Pour into your pie shell and prepare the meringue.
Put your 3 egg whites into your mixer and add 1/4 tsp cream of tarter. Beat til frothy........slowly beat in 6 Tblsp of sugar........Beat til glossy and stiff peaks.........Drop by dollops on top of your filling.......seal to the edges.......Make fun little pointy things with your spatula.......oven at 400 for 10 min. Til you have the little pointy browned meringue tips. When I was a kid at home.......I used to eat all of those little tips off the meringue when my Mom wasn't looking! She would get so mad at me but it was So good and still is.
Thursday, June 2, 2011
SALMON WITH PINEAPPLE SAUCE
Some days just start out wrong.........Bob had a doctor appt. We arrived to find the office locked up tight! I called on my cell to find out what was going on......they said....it was for a different time and at a different office! No, we weren't wrong...........I had the appt card in my hand stating the time and place.........THEY were wrong. But oh, well.........we were relieved and happy to hurry back home and get out of this awful heat.
We all know how good salmon is for us now...........Dr Oz swears by it and now it is so easy to buy nice salmon steaks. Years ago..........you had to be in a fish market in a city somewhere to be able to find it. It is so easy and quick to fix.........should always have some on hand. Squeeze two limes........I assume everyone knows to roll your limes and lemons on your counter, pressing hard with your hand and that releases lots of juice. Squeeze the juice into a bowl and add 2 Tblsp of Soy Sauce and 3 Tblsp of Chinese Hot Sauce (Sriracha) I use this alot in cooking Mexican food also. Broil your salmon for about 5 min remove and brush with the sauce you just made and return to broiler for about 5 more min........Now add 1 cup of pineapple tidbits to your sauce and serve with your salmon steaks. I love the three flavors, sweet, salty and hot! Doesn't get any better than that! AND its healthy!
We all know how good salmon is for us now...........Dr Oz swears by it and now it is so easy to buy nice salmon steaks. Years ago..........you had to be in a fish market in a city somewhere to be able to find it. It is so easy and quick to fix.........should always have some on hand. Squeeze two limes........I assume everyone knows to roll your limes and lemons on your counter, pressing hard with your hand and that releases lots of juice. Squeeze the juice into a bowl and add 2 Tblsp of Soy Sauce and 3 Tblsp of Chinese Hot Sauce (Sriracha) I use this alot in cooking Mexican food also. Broil your salmon for about 5 min remove and brush with the sauce you just made and return to broiler for about 5 more min........Now add 1 cup of pineapple tidbits to your sauce and serve with your salmon steaks. I love the three flavors, sweet, salty and hot! Doesn't get any better than that! AND its healthy!
Wednesday, June 1, 2011
ESPERONZA RESORT AND SALAD
Well, I don't know if its hot where you are but it is unbelievably hot here!! Its not just hot but it is major humid. Don't want to be outside but just for a minute. Plants are loving it........can almost watch them grow! So my mind wanders to the ocean and swimming pools.........I remember a day that a dear friend Debra, invited some of us out to the resort in Cabo San Lucas, Mx where she worked, Esperonza. We were all in the pool and it had a wonderful swim-up bar.......we sat in the pool at the bar and ordered lunch. They served the most delightful salad that I ran right home and copied and have served it many times since. It is so simple but a real memory.
I call it My Esperonza Salad. Take a baguette and cut it into about 1" squares. Brown those squares in olive oil.......make them nice and crispy. Now you need some basil pesto.........I make my own because I grow so much basil........but you may use the kind you buy in the store. Then roughly chop a several tomatoes in large chunks. This is basically it.............Just toss your tomatoes with the basil pesto and squares of browned baguette and sprinkle the whole thing with fresh Parmesan. I like to make little shavings of Parmesan with my carrot peeler and sprinkle those on top.........That's it.........simple but a memory.
I call it My Esperonza Salad. Take a baguette and cut it into about 1" squares. Brown those squares in olive oil.......make them nice and crispy. Now you need some basil pesto.........I make my own because I grow so much basil........but you may use the kind you buy in the store. Then roughly chop a several tomatoes in large chunks. This is basically it.............Just toss your tomatoes with the basil pesto and squares of browned baguette and sprinkle the whole thing with fresh Parmesan. I like to make little shavings of Parmesan with my carrot peeler and sprinkle those on top.........That's it.........simple but a memory.
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