Sunday, December 24, 2017

Prime Rib

I thought I had already written a blog post on cooking a rib roast, but I'm not finding it, so I guess I'll start a new one. This year will be a bit different anyway, because for the first time I'm trying a boneless roast. We splurged on a "prime" (instead of "choice") piece of meat and will decide if it's worth the extra cost.

I'm using Pioneer Woman's instructions - from here - although I've adapted it a bit.

6-7 pound boneless beef rib roast
2-4 tablespoons olive oil
2 tablespoons kosher salt
2 tablespoons peppercorns (put in a bag and crush with a rolling pin)
1/2 tablespoon thyme
1/2 tablespoon parsley
2 tablespoons minced garlic

Preheat oven to 500 degrees. In a large skillet brown roast in a bit of olive oil for a couple of minutes on each side. Place in roasting pan fat side up. Drizzle with a little more olive oil. Combine remaining ingredients and spoon on top of roast, pressing down a bit to adhere. Bake for 20-30 minutes. (I did 20 minutes this time.) Turn oven down to 300 degrees and cook another 20-30 minutes, or until a thermometer registers desired temperature, about 110 degrees for medium rare. Let sit for another 20-30 minutes. (Use this time to roast the potatoes!) Slice and serve.


I love my meat carver!
This year since we're trying dairy-free eating, we'll have roasted potatoes instead of mashed. They should still be absolutely delicious, particularly since we're trying a new method - found here.


Crispy Roasted Potatoes

15 cups water
¾ tsp baking soda
2 lb yellow potatoes, peeled and cut into 1 inch dice
1 tsp kosher salt
3 tbsp olive oil
2 tsp fresh chopped herbs, such as thyme, rosemary, parsley, or sage (I used dried thyme and parsley and added it before cooking.)

Preheat oven to 500F. Put the roasting pan in the oven to heat up while you prepare the potatoes.

Bring water to a boil. Once it's at a rolling boil, add baking soda and potatoes. Cook potatoes for about 3 minutes. (It will take about 1 minute to return to a boil and then 2 minutes at a boil.)

Drain potatoes and return them to the pot. Then toss them with the salt and stir them around in the pot until they look fairly rough and broken up on the outside, about 1 minute.

Add the olive oil to the potatoes and stir to coat them all evenly, then pour the potatoes into the roasting pan. (I added a bit of olive oil to the pan first.) Spread them out so all the potatoes are touching the bottom.

Roast for 10 minutes. Then stir, turn the potatoes, and continue roasting for 10 minutes. Check the potatoes to see if they need a few minutes more. If the potatoes are soft in the middle and nicely browned, take them out. If not, stir and roast for 3 more minutes. Toss cooked potatoes with the fresh, chopped herbs.

HER NOTES
These potatoes are wonderful either peeled or unpeeled, depending on your preference. I like peeled since then you get the crispy coating on all sides.

When boiling the potatoes, wait until they start looking a little rough before you drain them. This can take an extra 30 seconds or so depending on the potatoes.

You can use parchment paper if you wish to line the pan, but I don't find it necessary. The high temperature helps the potatoes release quickly so you can stir them. Also, you will get less browning with the parchment. (For the record, I didn't use parchment.)

Saturday, December 23, 2017

Cooking with Kids

Wayne read an article in some mailer with a few recipes and wanted to try them, so we did that the day our grandsons arrived. One of the listed ingredients - pimiento pasteurized cheese spread - brought back memories of my own childhood. 

However, I didn't particularly care for that ingredient so haven't ever purchased it myself. That made my "quick" trip to the grocery store for last minute Christmas items longer than it needed to be. After checking all the shelves myself, I had to ask for help. I figured it would be near the Velveeta, but that's also something I don't buy. Fortunately, the clerk knew where the Velveeta was located, and there was the pimiento cheese spread as well.


Turkey Tortilla Wrap

3 tablespoons pimiento cheese spread
2 flour tortillas
2 1/2 ounces smoked turkey breast slices
4 leaves leaf lettuce
1/4 cup honey Dijon dressing

Spread cheese spread evenly on tortillas. Top evenly with turkey and lettuce; roll up. Serve with dressing for dipping.

We liked this second recipe better, maybe because it was a hot sandwich and not a cold one. I also followed directions and purchased the can of French bread, but in the future I'll make my own. It tastes better, and it's cheaper, too.


Chicken Taco French Bread Pizza

1 can crusty French loaf
1 can (8 oz) tomato sauce
1 tablespoon taco seasoning mix
3/4 cup shredded cooked chicken
3/4 cup shredded Mexican cheese blend
optional toppings: green onions, black olives, diced tomatoes

Bake French bread as directed on packaging. Cut in half lengthwise, then crosswise and place on cookie sheet. Preheat oven to 450°. Combine tomato sauce and taco seasoning and spread on bread. Top with chicken, olives and cheese. Bake 10-13 minutes, or until cheese is melted. Cool 5 minutes before serving.

Thursday, December 21, 2017

Christmas Spritz Cookies

I decided to bake these cookies today and realized the recipe isn't on this blog, it was over on the other one, but now it's here as well! While Wayne chooses Snowball Cookies as his quintessential Christmas cookie, this one is mine. What's yours?


Basic Spritz Cookies

1/2 cup butter or margarine, softened
1/4 cup shortening
3/4 cup sugar
1 egg
2 teaspoons vanilla extract
2 1/2 cups flour
1/4 teaspoon baking powder
1/4 teaspoon salt

Cream butter and shortening together. Gradually add sugar and continue beating until light, about 5 minutes. Mix in the egg and vanilla (and food coloring if desired). Combine flour, baking powder and salt and add to other mixture in three batches. Dough will be stiff. Fill cookie press and form the cookies. Bake for 9 -10 minutes at 375 degrees, being careful not to over bake. Makes about 4 dozen trees.


I'm not sure how old this "super shooter" is, but it still works great and we're glad that it does!

Thursday, December 7, 2017

Cranberry-Orange Bread

Cranberry-Orange Bread

2 cups flour
1 cup oats (regular or quick)
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup orange juice
2 eggs
1/3 cup vegetable oil
1 tablespoon grated orange peel (or 1 teaspoon dried orange peel)
3/4 cup dried cranberries
1/2 cup chopped walnuts

Heat oven to 350°. Grease and flour three mini loaf pans. Combine first six ingredients, mixing well; set aside. Beat orange juice, eggs, oil and orange peel until mixed thoroughly. Add to dry ingredients, mixing just until moistened. Stir in cranberries and nuts. Pour into prepared pans. Bake 30 minutes. Cool 10 minutes; remove from pans. Cool completely before slicing.

Note #1: This could also make a single 9x5" loaf; bake for 60 minutes.
Note #2: I like sprinkling the top with sparkly sugar when I'm giving the bread away as a gift.
Note #3: I rarely have orange juice in the refrigerator. Instead, I combine 3-4 tablespoons frozen orange juice concentrate with enough water to equal 3/4 cup.


Friday, December 1, 2017

Light and Airy Chocolate Mousse

Even though we're now in the Christmas season, with the over-eating we did for Thanksgiving, it's time to once again watch our calorie intake. That meant I needed to find a low calorie dessert for Sunday dinner. Don't forget it needed to be dairy-free as well! However, this recipe provided some inspiration, and the result was pronounced very delicious.


Light and Airy Chocolate Mousse

1/2 cup chocolate chips
1/8 cup unsweetened almond milk
1 tablespoon corn syrup
1/2 teaspoon vanilla
1 tablespoon meringue powder
3 tablespoons water
1 envelope Dream Whip (made with 1/2 cup almond milk)

Microwave the chocolate chips and almond milk for a minute, then stir until chocolate is melted. Mix in corn syrup and vanilla and let cool. Beat meringue powder with water until soft peaks form. Prepare Dream Whip. Combine all three mixtures and pour into serving dishes. Chill for a couple of hours.

Note: I meant to only use half of the Dream Whip, but I forgot and used all of it. If I remember next time, there will be something left to use as garnish, and I'm sure the mousse will taste just as delicious.

Saturday, November 18, 2017

Spicy Chicken

I clipped a recipe from a magazine a while ago and finally tried it. Other than the fact that it was super spicy (and I had even cut the original amount of Tabasco in half!), it was pretty good. Here's how I'll make it next time.


Sweet, Sticky, and Spicy Chicken

1/4 cup soy sauce
3 tablespoons honey
1 tablespoon brown sugar
2 teaspoons finely chopped fresh ginger
2 teaspoons finely chopped garlic
2 teaspoons cornstarch
2 teaspoons Tabasco sauce
about 1 pound boneless chicken breast, cubed
about 1 pound broccoli florets (fresh or frozen)
1 tablespoon vegetable oil
chopped, toasted cashews, optional

Combine the first 7 ingredients to make a sauce. Sauté the chicken and broccoli in the oil for a few minutes. When just about done cooking, stir the sauce one more time and add to the pan. Bring to a boil to thicken, then serve with hot cooked rice, with cashews sprinkled on top if desired.

Note: Some reviews suggested dredging the chicken in flour first and doubling the sauce, so that's what I did. Since the sauce was so spicy, having a lot was not a good thing, unless you really like burning your mouth. The recipe above is not doubled.

Friday, November 17, 2017

Salad Without Lettuce

We like to have a salad with our dinner, and usually it's just lettuce and tomatoes as a base, with whatever else we feel like adding, topped with a favorite Ken's Steakhouse salad dressing. However, today we're out of lettuce. A quick Google search found this recipe which will be the perfect accompaniment for our version of Chilighetti.


Corn, Avocado and Tomato Salad
(adapted by me)

1 can corn (17 oz), drained
3 Roma tomatoes, diced
1 avocado, diced
1/4 cup chopped red onion
2 tablespoons olive oil
1 tablespoon lime juice
2 teaspoons dried parsley
salt and pepper to taste

Toss all ingredients together. Chill a bit before serving.


This was really quite good. We decided the addition of black olives could make it even better, and also that it would be good as a dip/salsa with tortilla chips.

Note: According to what I read, this would probably taste better with fresh ingredients - parsley and lime juice, cherry tomatoes, and corn - especially if it was grilled or roasted. However, I needed a quick recipe using what was already in the kitchen. There just happened to be a ripe avocado in the fridge; lucky us!

Thursday, November 16, 2017

Chili-Ghetti

We had some leftover cooked spaghetti, but no spaghetti sauce, and also some enchilada sauce (from here) and as I pondered what to fix for dinner, I was reminded of Chilighetti. It's been years since we've had that so it sounded like the perfect solution.


Today's version will never be duplicated*, but here's another recipe to try next time I feel like having it. This idea of chili on spaghetti is also known as Cincinnati Chili; see here for a history of that dish. Note that when I described what we were having for dinner, there was some skepticism as to how good it would be, which was afterwards proved to be unfounded. So, don't let the "weirdness" of the dish deter you from trying it yourself!

* It included about 1/2 cup leftover marinara sauce and 1/4 cup crumbled sausage from our Pizza Zucchini Boats and about 1 1/2 cups leftover enchilada sauce and 1/4 cup meat from our Enchilada Stuffed Sweet Potatoes, along with a can of kidney beans and the pasta leftover from the spaghetti we had last week.

Wednesday, November 15, 2017

Pizza Zucchini Boats

Here's another version of stuffed zucchini. (The one we tried earlier this year can be found here.) The inspiration for this version came from here. I didn't try parboiling the zucchini and it was still nice and tender. It's good to know I can skip that step in the future if I want.


Once again, this recipe is really just a process. Slice the zucchini in half and scoop out the center. Then chop the "insides" and cook in some oil with a bit of onion. Feel free to add mushrooms or peppers or whatever you desire. This was not a vegetarian recipe, so I also added some sausage. Stir in some marinara sauce and spoon the filling onto the zucchini. Top with Mozarella cheese (omit if eating dairy-free) and pepperoni slices. Bake at 375 degrees for 20-25 minutes.

Focaccia was the perfect accompaniment. And we had Peanut Butter Chocolate Chip Bars for dessert.

Tuesday, November 14, 2017

Enchiladas and Sweet Potatoes?

One dairy-free dish Alicia likes is Enchilada Stuffed Sweet Potatoes; Wayne wasn't sure he'd like that combination. So, we adapted this recipe for our family, and it turned out well. First off, Wayne had his enchilada toppings on a tortilla and ate his sweet potato plain (with butter). I tried the toppings on my sweet potato and they were just fine, although I think I'd prefer the tortilla in the future as well. It's a good thing we don't have to deal with a gluten free diet.


Without Cheese

Danielle's dairy-free sour cream looked quite intriguing and I was interested in trying it. I guess it would never take the place of authentic sour cream, but it was a cool sauce and it won't be difficult to use it up. (Now, how can I use up that jar of nutritional yeast I just bought for this recipe?) I also compared my regular enchilada sauce with the recommended one, and Wayne called my adapted creation a mole sauce. In case you want to recreate our meal, here's the recipe.


With Cheese

Enchilada Stuffed Sweet Potatoes

1 pound ground beef
1/2 cup chopped onion
1 teaspoon minced garlic
1/2 jalapeno pepper, minced
salt and pepper to taste
4-6 sweet potatoes, baked
enchilada sauce (see below)
sour cream (see below)
black olives, sliced
avocado, diced
cheddar cheese, grated (omit for dairy-free)

Brown ground beef with onion, garlic and jalapeno. Season to taste. Spoon over baked sweet potatoes and top with desired toppings.



Dairy-Free Sour Cream

1/2 cup raw cashews, soaked in water for 2 hours, then drained
1/3 cup water
1/2 teaspoon apple cider vinegar
1/2 teaspoon lime juice
1/2 teaspoon salt
3/4 teaspoon nutritional yeast

Combine all ingredients in food processer (don't forget to soak the cashews first) and blend until smooth (or at least as smooth as you can get it). Chill for at least an hour before serving.


Enchilada Mole Sauce

2 tablespoons cornstarch
1-2 tablespoons chili powder
1 teaspoon oregano
3/4 teaspoon cumin
1/2 teaspoon onion powder
1/2 teaspoon salt
2 cups chicken broth
1 can (6 oz) tomato paste

Combine dry ingredients in saucepan. Stir in chicken broth and tomato paste. Bring to a boil and simmer for 15-30 minutes.

Monday, November 13, 2017

Szechwan Shrimp

We've had this recipe before and liked it. I figured it was time to have it again, but we ate it all up before I could take a picture. That means it's still a delicious recipe. (This is my adaptation of the recipe in the Better Homes and Gardens New Dieter's Cookbook.)


Szechwan Shrimp

1/4 cup water
1/4 cup ketchup
2 tablespoos soy sauce
2 tablespoons rice wine
1 1/2 tablespoons cornstarch
2 teaspoons honey
1/2 teaspoon crushed red pepper
1 tablespoon peanut oil
1 pound shrimp, peeled (okay if already cooked)
4-6 cloves garlic, minced
2 teaspoons fresh grated ginger
1/2 cup sliced green onions

Combine first seven ingredients for the sauce and set aside. Heat the peanut oil in a skillet. Saute the shrimp if not already cooked, along with the garlic, ginger and green onions. Stir in the sauce and bring to a boil to thicken. If using pre-cooked shrimp, add and heat through.

Serve over cooked rice or rice noodles, with sugar snap peas on the side.

Saturday, November 11, 2017

The Third Drink

We'll need to get a couple of collins glasses for this recipe. I just learned that a collins glass is a tall skinny tumbler that holds about 12 ounces. Did you know that?


Champion

2 tablespoons passion fruit juice
2 tablespoons grapefruit juice
2 tablespoons white grape juice (instead of rum)
1 1/2 teaspoons lemon juice
1 teaspoon vanilla (instead of bourbon)

Shake ingredients and serve in a collins glass over ice. Garnish with mint leaves.

The cast of characters

Wayne: "This is a loser!" The grapefruit juice was pretty overpowering, which meant this was a sour drink. Not our favorite, but I didn't mind it.


Friday, November 10, 2017

Non-Dairy Desserts

For the next couple of months we'll be trying to cook without using milk and dairy products. It might be a challenge, but we're looking forwad to that. In case we need to do it again, I figured I'd try to record what worked and what didn't.

Pumpkin Cake - This recipe was called Harvest Pumpkin Brownies, but it's really more of a cake. I did make an optional cream cheese frosting, but this was still delicious with only a sprinkling of powdered sugar.

Pumpkin Wacky Cake - This recipe, which has been in our repertoire for decades, is quite similar to the above recipe. We like it with chocolate chips, but in order to be truly non-dairy, it's best to omit those.

Fudgy Coconut Oil Brownies - We wanted to make brownies without using butter, and found a recipe here. Since it looks pretty similar to one I use regularly, just substituting coconut oil for butter, I'm confident we'll like them.



Best Brownies - I was reminded that we have a recipe for brownies that uses shortening and not butter. We tried it again and still like it.



Italian Ice - Since we're having spaghetti for dinner, I searched "Italian desserts" for ideas and came across this recipe. Basically puree strawberries with a bit of sugar, honey and lemon juice and a bunch of ice. Freeze, stir, freeze and serve. Sounds not only delicious but healthy as well!



Funfetti Mug Cake - I made these in custard ramekins and used Halloween sprinkles since that holiday is just a couple of days away. (Note to self: black sprinkles don't look very funfetti-like.) I made one with almond milk and three with dairy milk; see if you can tell which is which!

Chocolate Banana Pudding - This recipe is simply bananas mixed with a bit of cocoa powder, coconut butter and non-dairy milk. Next time we have some soft bananas, we'll have to try it.


Peanut Butter Chocolate Pudding - We did try this recipe and it was scrumptious! Combine some cornstarch, sugar and cocoa powder - a regular cooked pudding recipe - and then use chocolate almond milk instead of regular milk. After it's come to a boil and thickened, stir in some peanut butter, which apparently is the secret ingredient to make it super creamy. You can find the recipe here.

Banana Snack Bars
- Since chocolate chips apparently do have some dairy in them, we only sprinkled them on part of the pan. Which side do you think I preferred? I'm grateful I don't have a dairy allergy!

German Chocolate Snack Cake - I adapted this recipe to make something quick and easy. First I halved the cake itself (using water instead of coffee) and baked it in an 8x8 square pan. I didn't feel like making the frosting (which had a bunch of cream and sugar) so just sprinkled coconut and pecans (and a few chocolate chips) on top of the batter before baking. The cake itself was nice and light; I really liked it and look forward to having it again, with or without the topping!

Marinara Sauce

I often try recipes that call for marinara sauce (for example - Italian Pork Chops, Pink Pasta and Zucchini Strips) but I don't keep jars of it in our pantry. Usually I'll just open a can of tomato sauce and add some Italian seasoning if I don't have some leftover spaghetti sauce available. Today, though, I went looking for an actual recipe. If we like it, we'll have it again!


Marinara Sauce

1 tablespoon olive oil
1 teaspoon minced garlic
1 tablespoon minced onion (dried okay)
1 can (28 ounces) diced or crushed tomatoes
1 teaspoon sugar
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon black pepper

1/8 teaspoon crushed red pepper flakes

Heat the olive oil in a saucepan and briefly cook the garlic and onion. Stir in the remaining ingredients. Simmer for 15-30 minutes, or until reduced to desired thickness.

Thursday, November 9, 2017

Peanut Butter Chocolate Chip Bars

I love recipes for treats that come together quickly and don't take long to prepare. These might be better after cooling for a while, but hot out of the oven they were delicious. The recipe was adapted from here - an idea I found on Nicala's Pinterest board.


Peanut Butter Chocolate Chip Bars

1/2 cup butter or margarine, melted
1/3 cup peanut butter
1 cup brown sugar
1 egg
1 teaspoon vanilla
1 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup chocolate chips

Add the peanut butter and sugar to the melted butter. (I used the same pan in which I melted the butter.) Then stir in the egg and vanilla. Add the flour, baking powder and salt, briefly mixing the dry ingredients together before incorporating into the rest of the mixture. Stir in the chocolate chips and pour into a greased 8" square pan. Bake at 350° for 20 minutes.

Thursday, November 2, 2017

Lamb and Rice Casserole

I've posted a couple of recipes for Lamb Curry that we like, but if you have leftover lamb to serve to someone who doesn't care for curry, this is a great option. I felt it had a Shepherd's Pie flavor (which is also an excellent use for leftover lamb) but served with rice instead of potatoes. I combined two recipes (here and here) in order to make it dairy free, and also use up the leftover artichoke hearts in the refrigerator. Mushrooms would be a great addition to this as well.


Leftover Lamb and Rice Casserole

Slice an onion and sauté it with some garlic in a bit of olive oil. Add some mushrooms if desired. Stir in a pound or so of diced lamb and heat through. Add some peas and carrots and artichoke hearts. In another pan combine a can of diced tomatoes and a cup of beef broth. Season with salt and pepper and basil and thyme. Shake 1/4 cup water and 3-4 tablespoons flour together in a jar, then add to the tomatoes and bring to a boil to thicken. Combine with the meat mixture and then with 2-3 cups of cooked rice. Pour into a casserole and bake at 350° for 30 minutes or until heated through. Top with grated Parmesan cheese (if dairy-free isn't an issue) and serve.

Wednesday, November 1, 2017

Raspberry Vinaigrette

I actually made this with blackberry jam, because that's what was opened in the refrigerator, but I'm sure it would be delicious with raspberry jam as well. And it was great on our salad of romaine, turkey, apple, grapes, celery and craisins, which I served with Pumpkin Soup.

Raspberry Vinaigrette

1/3 cup olive oil
1/4 cup red wine vinegar
3-4 tablespoons raspberry jam
salt and pepper to taste

Combine ingredients.

Tuesday, October 31, 2017

Halloween Baking

Just to mix things up, sometimes it's nice to try something new. Holidays are good times for experimenting, so when Wayne decided to enter the Halloween dessert contest at work, we turned to Pinterest for ideas and he chose these Peanut Butter Spider Cookies. To make sure they wouldn't be a Pinterest fail, I tried them ahead of time. The reaction of both of my visiting teachers, along with a couple of other people I shared them with, proved that they had the appropriate cuteness factor. They tasted delicious as well, and Wayne brought home the first place prize!  


Prize Winning Spider Cookies

These are really just a process. Make your favorite Peanut Butter Cookie dough. Roll into balls and bake as directed. While baking, unwrap mini Reese's Peanut Butter Cups. When the cookies come out of the oven, gently press a Reese's upside down on each cookie. Attach edible candy eyes just a few minutes later when the chocolate has melted a bit. Then let cool thoroughly. Pipe on the legs using a tiny frosting tip and black frosting. I discovered Wilton's black food color paste really does turn chocolate frosting black. That's it!





Spooky Cupcakes

For our contribution to the dessert table at our ward's Fall Festival, I tried a couple of other ideas I had pinned earlier. After baking ordinary chocolate cupcakes, I frosted some of them with black frosting, sprinkled black sugar (found in the Wilton aisle) on top and pressed in a couple of M&M's for eyes. On the others I piped white frosting strips (using a flat frosting tip) before adding M&M eyes. I thought they turned out perfectly, and they were actually quite easy to do.




You can read about a couple of other treats we tried this year here.

Monday, October 30, 2017

Tri-Tip Again


We first tried tri-tip a few months ago. It's a good thing we liked it, because we've had it a few times since then. This version was delicious as well. After browning it, the recipe called for adding some cooked potatoes and a can of cream of mushroom soup, then popping it in the oven for 15-20 minutes.

Anything with potatoes and mushroom soup and beef ought to be scrumptious, and this was no exception! Rolls and a green vegetable rounded out the meal.


Sunday, October 29, 2017

Sweet and Spicy Roast Pork

We've discovered that pork tenderloins are actually a nice cut of meat, and I also realized that I hadn't saved any recipes (except this one) for how to cook it. This one turned out nicely. I used the spice mixture from here (although I cut it down a bit) and the cooking instructions from here (which allowed me to bake some potatoes at the same time).



Sweet and Spicy Roast Pork

1/4 cup ketchup
2 teaspoons cider vinegar
1 1/2 teaspoons sugar
1 tablespoon chili powder
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
1 two-pound pork tenderloin

Combine the ketchup, vinegar and sugar and set aside. Combine the chili powder, paprika, salt and pepper. Add 1 1/2 teaspoons to the ketchup mixture. Pat the pork dry with paper towels then rub the remaining spice mixture over it. Place in a foil-lined baking pan and bake for 10 minutes in a pre-heated 400 degree oven. Turn down to 350 degrees and bake for 40 additional minutes (about 20 minutes per pound) or until an instant read thermometer reads 140 degrees. Let set for 5-10 minutes. Slice and serve with the remaining sauce mixture.

Saturday, October 28, 2017

Pronto Pancakes

When looking for a pancake recipe this morning, I realized I had never blogged about the recipe I used when I was first married. We had it again so I could take some pictures. I don't remember them being quite so anemic looking - and tasting! Maybe my cooking skills have improved in 35 years!! I'm not sure if it was the lack of sugar in the recipe or the fact that we used almond milk instead of cow's milk, but they didn't brown or even get really fluffy. We'll stick with other recipes we've found that we now like better, but I thought I'd post this anyway for posterity's sake.
 

Pronto Pancakes

1 3/4 cups milk
1/4 cup vegetable oil
2 eggs
2 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt

Combine everything in a blender and mix until smooth. Bake on a griddle.


Saturday, October 21, 2017

Spinach and Sausage Pasta

This new recipe earned an A+. I guess that means we can have it again some day. Wayne also suggested using clams instead of kielbasa. That sounds delicious as well.



Spinach and Sausage Pasta
from this site

6-8 oz. smoked sausage or kielbasa, sliced
1 Tbsp olive oil
1 medium onion, diced
1 clove garlic,  minced
2 cups sliced mushrooms
1 (14 oz.) can diced tomatoes w/chiles (Rotel)
2 cups chicken broth
8 oz. pasta
3 cups spinach (I used frozen, but you could also use fresh)
1 cup grated cheese (Jack or Mexican blend)
1 green onion, sliced

Brown the sausage, onions, garlic and mushrooms in the oil. Stir in tomatoes and chicken brother. Bring to a boil. Add the pasta and cook until done. Stir in the spinach and heat through. Toss with cheese and green onion and serve.

Wednesday, October 18, 2017

Peach Galette

Toss some sliced fresh peaches with a bit of flour and sugar, pile on a pie crust, dot with butter, fold the ends up and bake for 15 minutes at 425°. If desired, before baking you can brush the crust with an egg wash and sprinkle with sugar.


I just used some extra pastry dough that was in the freezer (from the Chicken Pot Pies); however, making a butter crust (from the inspiration recipe) would probably make this yummy dessert even more delicious. Ice cream helps with that as well!


Tuesday, October 17, 2017

Carrot Apple Salad

I was running late after errands today, with no time to make some oven fries, and "buy lettuce" got postponed until tomorrow. So, I turned to the internet to come up with a different side dish to serve with our Sloppy Joes. This one looked different and had great reviews, and I really liked it. Wayne liked the "dressing" but he's not a fan of carrots and craisins.


Carrot Apple Slaw

2-3 carrots, grated
1 apple, finely chopped
1/4 cup craisins
1-2 green onions, sliced
2 Tablespoons mayonnaise
2 Tablespoons sour cream
1 teaspoon lemon juice
1 teaspoon sugar
salt and pepper taste

Combine everything.


This version added feta cheese to the salad.