It's been fun sifting through old recipes stored in a large tin. I've saved not only recipes but interesting and helpful information like the 1951 publication "Colonic Irrigations: Painless, Pleasant, Healthful". I'm sure you'll be horrified to learn that Constipation is a Curse to Civilized Peoples or that Slow Elimination Means Slow Decay of Mind and Body. Yes indeedy, if you're suffering from a variety of ailments, including but not limited to biliousness, colds, asthma, nervousness, rheumatism, appendicitis, insomnia or high blood pressure, perhaps the only solution lies in an effective colonic irrigation! And remember, you heard it here first.
So how about we follow up that appetizing bit of information with a recipe? What, you're no longer hungry? How can that be? Maybe I can tempt you with this, though.
MEAT & POTATO QUICHE
3 Tablespoons oil
3 cups shredded potatoes
1 cup swiss cheese
3/4 cup cooked, chopped meat - your choice
1/4 cup onion
1 cup light cream
2 eggs
salt & pepper
Mix oil and shredded potatoes and press into pie pan to form shell. Bake at 425 for 15 minutes.
Layer swiss cheese, meat and onion in shell.
Mix cream, eggs, salt & pepper and pour over other ingredients in shell.
Bake at 425 for 30 minutes until set.
And it's not true that real men don't eat quiche no matter what you've heard. So this recipe is perfectly acceptable to serve to husbands and sons.
Saturday, February 7, 2009
Saturday, January 31, 2009
Peanut Butter Pie
1 cup powdered sugar
1 cup natural style, reduced fat cream peanut butter
8 oz. low fat cream cheese (1/3 less fat)
14 oz. can fat-free sweetened condensed milk
12 oz. fat free whipped topping
2 graham cracker crusts (I like to use the chocolate ones)
fat free chocolate syrup
Beat powdered sugar, peanut butter and cream cheese until smooth. Add milk and beat until combined. Fold in whipped topping. Divide evenly between crusts and chill overnight (or 8 hours). Cut into wedges, drizzle with chocolate syrup.
*You can also freeze the pies and serve them only slightly thawed. Delicioso!*
1 cup natural style, reduced fat cream peanut butter
8 oz. low fat cream cheese (1/3 less fat)
14 oz. can fat-free sweetened condensed milk
12 oz. fat free whipped topping
2 graham cracker crusts (I like to use the chocolate ones)
fat free chocolate syrup
Beat powdered sugar, peanut butter and cream cheese until smooth. Add milk and beat until combined. Fold in whipped topping. Divide evenly between crusts and chill overnight (or 8 hours). Cut into wedges, drizzle with chocolate syrup.
*You can also freeze the pies and serve them only slightly thawed. Delicioso!*
White Chicken Chili
A great Super Bowl party food. If you're a fan of the chili but don't relish the thought of red splashed all over your living room, here's a very yummy AND very easy alternative.
WHITE CHICKEN CHILI
2 cups diced onions
2 cups diced celery
5 cloves garlic, minced
1/4 cup vegetable oil
1 lb. chicken, cooked and diced
8 cups water
1 bay leaf
1 (7 oz) can chopped green chilies
1/2 teaspoon oregano
1/2 teaspoon cumin
1/2 teaspoon dry mustard
1/2 teaspoon basil
1/3 of a 7 oz can chipotle in adobo, chopped (optional for those that like more heat in their chili)
4 tablespoons chicken base
1 jalapeño pepper, chopped
1 large jar (or 2 cans) of white beans
1/2 cup heavy cream
16 oz. sour cream
In a large stockpot, sauté onion, celery and garlic in oil until tender, about 5 minutes. Add water, bay leaf, chilies, herbs, chipotle, chicken base and jalapeño and simmer for 1-1/2 hours. Add drained beans and simmer for additional 1/2 hour. During last 10 minutes add chicken and cream. Garnish with sour cream.
WHITE CHICKEN CHILI
2 cups diced onions
2 cups diced celery
5 cloves garlic, minced
1/4 cup vegetable oil
1 lb. chicken, cooked and diced
8 cups water
1 bay leaf
1 (7 oz) can chopped green chilies
1/2 teaspoon oregano
1/2 teaspoon cumin
1/2 teaspoon dry mustard
1/2 teaspoon basil
1/3 of a 7 oz can chipotle in adobo, chopped (optional for those that like more heat in their chili)
4 tablespoons chicken base
1 jalapeño pepper, chopped
1 large jar (or 2 cans) of white beans
1/2 cup heavy cream
16 oz. sour cream
In a large stockpot, sauté onion, celery and garlic in oil until tender, about 5 minutes. Add water, bay leaf, chilies, herbs, chipotle, chicken base and jalapeño and simmer for 1-1/2 hours. Add drained beans and simmer for additional 1/2 hour. During last 10 minutes add chicken and cream. Garnish with sour cream.
Shrimp Spread
If you like shrimp, you'll LOVE this spread. It's muy rico! I typically serve it with water crackers so the flavor of the spread really shines through and isn't overpowered.
SHRIMP SPREAD
8 oz. cream cheese
1/2 cup sour cream
1/4 cup mayonnaise
1 cup seafood sauce
2 cups shredded mozzarella cheese
2 cans (4-1/4 oz each) shrimp, drained and rinsed
3 green onions, sliced
3/4 cup finely chopped tomato
bag of frozen shrimp (large), thawed (optional)
In a mixing bowl beat cream cheese, sour cream and mayonnaise until smooth. Spread on 12" round platter. Cover with seafood sauce. Sprinkle with shrimp, then cheese, followed by onion and tomato. If using the large shrimp, place all along edge in a decorative fashion -- by that I simply mean all the shrimp are going the same direction around the plate.
SHRIMP SPREAD
8 oz. cream cheese
1/2 cup sour cream
1/4 cup mayonnaise
1 cup seafood sauce
2 cups shredded mozzarella cheese
2 cans (4-1/4 oz each) shrimp, drained and rinsed
3 green onions, sliced
3/4 cup finely chopped tomato
bag of frozen shrimp (large), thawed (optional)
In a mixing bowl beat cream cheese, sour cream and mayonnaise until smooth. Spread on 12" round platter. Cover with seafood sauce. Sprinkle with shrimp, then cheese, followed by onion and tomato. If using the large shrimp, place all along edge in a decorative fashion -- by that I simply mean all the shrimp are going the same direction around the plate.
Saturday, January 3, 2009
Cooking, Eating, and Other Culinary Delights
I started thinking about cooking, eating, and other culinary delights after reading Linda's post this morning about teaching her son to cook.
I don't remember which of my kids made this observation about a year ago, "Is our family kinda weird or what? We are either eating, talking about what we ate, or discussing what we shall eat at the next meal. Are we a bit obsessed with food?"
I feel I should point out, my kids are better cooks than me. This is not to say I'm a terrible cook, I do okay. But they are EXCELLENT cooks. They are inventive, adventurous...and they have the knack.
I have always believed that people are born with various gifts. Things they find easy to do without a lot of effort and training. For some it's cooking. Or sewing. Or gardening, decorating, keeping accounts, fixing things... You get the idea.
The rest of us can LEARN these things, but they do not come naturally.
Cooking is one of those things I learned. There were meals early in my marriage that were literally un-edible. The first time I used wine in a sauce and it curdled but I didn't know that's what had happened so I served it anyway. Yuck! Or when I put a whole bag of rice into a medium size pan with only a fraction of the water needed. Stinky mess!
But over time I have learned enough to follow a recipe and even on occasion, change it a little.
My kids learned from my mistakes. After all they were right there when I made some doozies. Both the son and daughter enjoyed hanging out in the kitchen. The son was always interested in the science of cooking. The daughter would sit on the counter and demand to stir something, or pat it into a pan, or whatever needed done. From the time she was two-years-old she was my #1 kitchen helper.
We have been reaping the benefits the last few years whenever the kids would cook for us. It's not unusual now for the son to call up and tell me what he and the wife making for dinner and how they're going about it.
And it's not unusual to spend a good amount of time talking about food with my daughter as well. So when she tells me about a date? 90% of the conversation isn't about the guy but about the food they ate. LOL She's working her way through college by serving at a really nice, upscale restaurant where she can't afford to eat very often. She gets 50% off at the end of her shift, but 50% off a $40 entree is still $20. Sometimes she gets an appetizer, soup or sushi roll. But she LOVES working there, and frequently tells me about the special of the week or something new they've added to the menu.
Um...yeah. I know for a lot of people, food is merely something that must be ingested to sustain life. I find that very sad. We derive great enjoyment from our food! We read books about food. Garlic & Sapphires: The Secret Life of a Critic in Disguise was very good! So was Julie and Julia : 365 Days, 524 Recipes, 1 Tiny Apartment Kitchen. The hubby and I listened to Farewell, My Subaru: An Epic Adventure in Local Living which we'd downloaded from Audible.com (and now I have Animal, Vegetable, Miracle: A Year of Food Life on my iPod). I also like to listen to podcasts of The Splendid Table, and watch videos on The Food Network website. I subscribe to the weekly e-Newsletter from America's Test Kitchen and was quite happy this morning to see they have a slimmed down version of fettucine alfredo, one of my favorite comfort foods. [Go to their website, scroll down a little bit and the sign-up for the free e-Newsletter is on the left of the screen. You're welcome.]
So yeah, I guess you could say we're a bit obsessed with food.
Anyway, is it any wonder I participate in every recipe exchange I find in B'ville? ☺ With the holidays behind us, Carol is once again hosting Saturday Stirrings. So when you're done here, be sure to go there and see what else is being shared. Yum!
Today I give you my Peach Cobbler recipe. Seeing as how we are drowning in peaches at the moment. Not a bad way to drown, eh?
PEACH COBBLER
2 tablespoons unsalted butter
2 lbs. fresh peaches, peeled and cut into chunks or slices
1/2 cup sugar
1 tablespoon cornstarch (or 2 tablespoons flour)
1 tablespoon lemon juice
1/2 teaspoon cinnamon
pinch of salt
For the crust:
1/4 cup solid vegetable shortening
3 tablespoons sugar
1 egg
1/2 teaspoon vanilla extract
3/4 cup flour
1/2 teaspoon double-acting baking powder
pinch of salt
2 tablespoons milk
Vanilla ice cream
Preheat oven to 375°. Lightly butter 9 inch pie plate or baking dish with 1 tablespoon of butter.
In a bowl, combine prepared fruit, sugar, cornstarch, lemon juice, cinnamon and salt, stirring to mix well.
Turn fruit into prepared baking dish. Dot with remaining tablespoon of butter.
To make the crust, beat shortening and sugar together. Add egg and vanilla and beat until light. Stir in flour, baking powder and salt and add alternately with milk, mixing until dough forms.
Drop spoonfuls of dough over the fruit filling, covering as much surface as you can.
Bake on middle rack of oven until crust is browned and filling is bubbly, about 45 minutes.
Serve slightly warm with vanilla ice cream.
I don't remember which of my kids made this observation about a year ago, "Is our family kinda weird or what? We are either eating, talking about what we ate, or discussing what we shall eat at the next meal. Are we a bit obsessed with food?"
I feel I should point out, my kids are better cooks than me. This is not to say I'm a terrible cook, I do okay. But they are EXCELLENT cooks. They are inventive, adventurous...and they have the knack.
I have always believed that people are born with various gifts. Things they find easy to do without a lot of effort and training. For some it's cooking. Or sewing. Or gardening, decorating, keeping accounts, fixing things... You get the idea.
The rest of us can LEARN these things, but they do not come naturally.
Cooking is one of those things I learned. There were meals early in my marriage that were literally un-edible. The first time I used wine in a sauce and it curdled but I didn't know that's what had happened so I served it anyway. Yuck! Or when I put a whole bag of rice into a medium size pan with only a fraction of the water needed. Stinky mess!
But over time I have learned enough to follow a recipe and even on occasion, change it a little.
My kids learned from my mistakes. After all they were right there when I made some doozies. Both the son and daughter enjoyed hanging out in the kitchen. The son was always interested in the science of cooking. The daughter would sit on the counter and demand to stir something, or pat it into a pan, or whatever needed done. From the time she was two-years-old she was my #1 kitchen helper.
We have been reaping the benefits the last few years whenever the kids would cook for us. It's not unusual now for the son to call up and tell me what he and the wife making for dinner and how they're going about it.
And it's not unusual to spend a good amount of time talking about food with my daughter as well. So when she tells me about a date? 90% of the conversation isn't about the guy but about the food they ate. LOL She's working her way through college by serving at a really nice, upscale restaurant where she can't afford to eat very often. She gets 50% off at the end of her shift, but 50% off a $40 entree is still $20. Sometimes she gets an appetizer, soup or sushi roll. But she LOVES working there, and frequently tells me about the special of the week or something new they've added to the menu.
Um...yeah. I know for a lot of people, food is merely something that must be ingested to sustain life. I find that very sad. We derive great enjoyment from our food! We read books about food. Garlic & Sapphires: The Secret Life of a Critic in Disguise was very good! So was Julie and Julia : 365 Days, 524 Recipes, 1 Tiny Apartment Kitchen. The hubby and I listened to Farewell, My Subaru: An Epic Adventure in Local Living which we'd downloaded from Audible.com (and now I have Animal, Vegetable, Miracle: A Year of Food Life on my iPod). I also like to listen to podcasts of The Splendid Table, and watch videos on The Food Network website. I subscribe to the weekly e-Newsletter from America's Test Kitchen and was quite happy this morning to see they have a slimmed down version of fettucine alfredo, one of my favorite comfort foods. [Go to their website, scroll down a little bit and the sign-up for the free e-Newsletter is on the left of the screen. You're welcome.]
So yeah, I guess you could say we're a bit obsessed with food.
Anyway, is it any wonder I participate in every recipe exchange I find in B'ville? ☺ With the holidays behind us, Carol is once again hosting Saturday Stirrings. So when you're done here, be sure to go there and see what else is being shared. Yum!
Today I give you my Peach Cobbler recipe. Seeing as how we are drowning in peaches at the moment. Not a bad way to drown, eh?
PEACH COBBLER
2 tablespoons unsalted butter
2 lbs. fresh peaches, peeled and cut into chunks or slices
1/2 cup sugar
1 tablespoon cornstarch (or 2 tablespoons flour)
1 tablespoon lemon juice
1/2 teaspoon cinnamon
pinch of salt
For the crust:
1/4 cup solid vegetable shortening
3 tablespoons sugar
1 egg
1/2 teaspoon vanilla extract
3/4 cup flour
1/2 teaspoon double-acting baking powder
pinch of salt
2 tablespoons milk
Vanilla ice cream
Preheat oven to 375°. Lightly butter 9 inch pie plate or baking dish with 1 tablespoon of butter.
In a bowl, combine prepared fruit, sugar, cornstarch, lemon juice, cinnamon and salt, stirring to mix well.
Turn fruit into prepared baking dish. Dot with remaining tablespoon of butter.
To make the crust, beat shortening and sugar together. Add egg and vanilla and beat until light. Stir in flour, baking powder and salt and add alternately with milk, mixing until dough forms.
Drop spoonfuls of dough over the fruit filling, covering as much surface as you can.
Bake on middle rack of oven until crust is browned and filling is bubbly, about 45 minutes.
Serve slightly warm with vanilla ice cream.
Saturday, December 20, 2008
Popcorn Balls
3/4 cup light corn syrup
1/4 cup margarine
2 teaspoons cold water
2 5/8 cups confectioners' sugar
1 cup marshmallows
5 quarts plain popped popcorn
1. In a saucepan over medium heat, combine the corn syrup, margarine, cold water, confectioners' sugar and marshmallows. Heat and stir until the mixture comes to a boil. Carefully combine the hot mixture with the popcorn, coating each kernel.
2. Grease hands with vegetable shortening and quickly shape the coated popcorn into balls before it cools. Wrap with cellophane or plastic wrap and store at room temperature.
1/4 cup margarine
2 teaspoons cold water
2 5/8 cups confectioners' sugar
1 cup marshmallows
5 quarts plain popped popcorn
1. In a saucepan over medium heat, combine the corn syrup, margarine, cold water, confectioners' sugar and marshmallows. Heat and stir until the mixture comes to a boil. Carefully combine the hot mixture with the popcorn, coating each kernel.
2. Grease hands with vegetable shortening and quickly shape the coated popcorn into balls before it cools. Wrap with cellophane or plastic wrap and store at room temperature.
Friday, December 12, 2008
Best Darn Chocolate Cake with Ganache Frosting
Back in the early days of our marriage when I wanted to impress my hubby with my mad cooking skilz (which were nonexistent by the way), I made everything from scratch. Then one time we were invited to dinner by another college couple. The hubby raved about her cake and said I HAD to get the recipe! It turned out to be a box mix. The cheap store brand box mix. Alrighty then.
So I used boxed mixes for many years. Then Ann Byrn came out with The Cake Doctor and revolutionized my life. Now I know Donna's whole blog is about life not being from a box. But this is BEYOND a box and so very, very good. And there are just times in life when you want something special but you don't have all afternoon to make it.
Or you want to bake a birthday cake for Jesus on Christmas day but you don't want to spend half the day in the kitchen. You'd rather be hangin' with the family. That's when you can use this recipe guilt-free :-)
DARN GOOD CHOCOLATE CAKE
1 pkg. plain devil's food or dark chocolate fudge cake mix
1 pkg. (3.9 oz.) chocolate instant pudding mix
4 large eggs
1 cup sour cream
1/2 cup warm water
1/2 cup vegetable oil
1-1/2 cups semisweet chocolate chips
Preheat oven to 350° Lightly mist a 9"x12" pan with vegetable oil spray, then dust with flour. Shake out excess flour. Set aside.
In large bowl combine cake mix, pudding mix, eggs, sour cream, warm water and oil and blend with an electric mixer on low speed for 1 minute. Scrape down sides of bowl and increase speed to medium for another 2-3 minutes. Batter should be thick. Fold in chocolate chips. Pour into prepared pan and bake for 35-40 minutes (until toothpick in center comes out clean). Allow cake to cool completely.
* * * * * * * * * *
I'm a fan of the simple, so some years our cake would get just a dusting of powdered sugar to make it look a little prettier. Other years the chocolate urge would overwhelm me and I would make a little chocolate ganache and pour over the cooled cake. Either way, it makes a great birthday cake for Jesus!
CHOCOLATE GANACHE
9 ounces bittersweet chocolate, chopped
1 cup heavy cream
Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Allow the ganache to cool slightly before pouring over a cake.
So I used boxed mixes for many years. Then Ann Byrn came out with The Cake Doctor and revolutionized my life. Now I know Donna's whole blog is about life not being from a box. But this is BEYOND a box and so very, very good. And there are just times in life when you want something special but you don't have all afternoon to make it.
Or you want to bake a birthday cake for Jesus on Christmas day but you don't want to spend half the day in the kitchen. You'd rather be hangin' with the family. That's when you can use this recipe guilt-free :-)
DARN GOOD CHOCOLATE CAKE
1 pkg. plain devil's food or dark chocolate fudge cake mix
1 pkg. (3.9 oz.) chocolate instant pudding mix
4 large eggs
1 cup sour cream
1/2 cup warm water
1/2 cup vegetable oil
1-1/2 cups semisweet chocolate chips
Preheat oven to 350° Lightly mist a 9"x12" pan with vegetable oil spray, then dust with flour. Shake out excess flour. Set aside.
In large bowl combine cake mix, pudding mix, eggs, sour cream, warm water and oil and blend with an electric mixer on low speed for 1 minute. Scrape down sides of bowl and increase speed to medium for another 2-3 minutes. Batter should be thick. Fold in chocolate chips. Pour into prepared pan and bake for 35-40 minutes (until toothpick in center comes out clean). Allow cake to cool completely.
* * * * * * * * * *
I'm a fan of the simple, so some years our cake would get just a dusting of powdered sugar to make it look a little prettier. Other years the chocolate urge would overwhelm me and I would make a little chocolate ganache and pour over the cooled cake. Either way, it makes a great birthday cake for Jesus!
CHOCOLATE GANACHE
9 ounces bittersweet chocolate, chopped
1 cup heavy cream
Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Allow the ganache to cool slightly before pouring over a cake.
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