LAKENVELDER FOOD BLOG

LOW SODIUM NINE BEAN SOUP

2012-01-19T18:59:00.001-06:00

This is an easy, flavorful soup that has lots of variations and I have made it a lot of way. Today I have made changes to the original recipe to make it more healthy but I wanted it to still be full of flavor. In the original recipe I used had a lot of salt in it and would make my salt intake over my limit per day. Therefore, I modified the recipe to have a soup with very little salt. The picture above shows the soup without the pasta and using one turkey leg. If may seem that with only one turkey leg you would not get enough protein but you will actually get 56% of your daily total. Beans are power packed with protein and fiber. Now look at the sodium it is only 2%. I was able to only eat 679 mg of the 1456 mg I am trying to limit for the day.

Nutrition Facts

Serving Size: 1 bowl ( the recipe serves 8)

Amount per Serving

Calories 409

Calories from Fat 56.8

% Daily Value *

Total Fat 6.31g: 9%
Saturated Fat 1.74g: 8%
Cholesterol 48mg: 15%
Sodium 64.29mg: 2%
Total Carbohydrate 57.72g: 19%
Dietary Fiber 11.3g: 45%
Sugars 7.42g
Protein 28.24g: 56%

Est. Percent of Calories from:

Fat: 13%
Carbs: 56%
Protein: 27%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily

values may be higher or lower depending on your calories needs.

1 package soup beans (see note)
2 quarts water.
1 ham bone and scraps ( if you use ham use low sodium) , or turkey leg or 1 1/2 pounds chuck roast
1 28-oz. can tomatoes- no salt or low salt, coarsely chopped or one can diced tomato and green chilies (RoTel)
1 large onion
2 celery stalks, cut into small slices
2 large carrots, peeling and sliced into rounds
1 teaspoon chili powder or 2 teaspoons mixed spices (thyme, savory, sage, oregano) Mrs. Dash original works good.
2 medium potatoes cut into bite size pieces
2 small sweet potatoes, cut into bite size pieces
Brown sugar to taste (I did not use)
1/4 pound pasta (not used but is a nice addition if whole wheat is used)

In a very large soup kettle, soak the beans overnight or use the quick method.
Add the meat and bring to a boil over high heat. Reduce heat and simmer, covered 2 hours. Add tomatoes and onion, chilies powder or herbs and the remaining ingredients, except the potatoes. Cook 1 hour longer. If the soup gets too thick add more water. Remove meat, chop it into bite size pieces. and return to soup. If you want to add the pasta cook in another pot according to package directions and then add to the soup. Serve.

Crockkpot Method: Put all the ingredients in a crockpot/slowcooker and cook for 8 to 10 hours on low. Take out of the pot and cook for 10 minutes on a stove. If you want to add the pasta cook in another pot according to package directions and then add to the soup. Serve.

BEAN MIX-
1 pound of each bean
-white navy beans
-white lima beans
black beans
kidney beans
pinto beans
green peas
lentils
garbanzos
barley
Mix the legumes and barley. Divide into 9 bags (2 cups). Add 1 dreid hot chili and seal. Store in refrigerator until ready to use.

Phytohaemagglutinin, Beans and your Slow Cooker

2011-12-08T11:45:00.001-06:00

Phytohaemagglutinin (Kidney Bean Lectin)is found in many types of beans but Kidney beans have the greatest concentration. The consumption of raw or undercooked beans causes the syndrome and can be hard to diagnose because the symptoms are the same as other types of food poisoning. So you may be wondering what does this have to do with crock pots and slow cookers? Apparently the cooking of beans in a crock-pot will not generate a high enough temperature to eliminate the toxin.

The good news is with proper cooking techniques you will eliminate this toxin. The most important step to take is to hard boil the beans for at least ten minutes. When I cook beans I soak either using the long soak for the short soak method of getting the beans to a boil and then letting them sit and soak a couple of hours. I then drain the beans. Draining the beans reduces the other affect beans tend to cause. I then put the beans back in a pot with fresh water and bring the beans to a boil. I then boil for at least 10 minutes but usually longer and depending on what is going on I will pour the cooking beans in a slow cooker to complete the cooking. I usually like to cook the beans all the way with only water because salt and other ingredients can make beans hard.

Enjoy your chili and other bean recipes which are still a good source of protein but remember to cook them properly.

Red kidney bean toxins +

Beans and other legumes: Types and cooking tips

White Sauce

2011-11-10T12:17:00.002-06:00

You can save money and use less fat and salt by making your own white sauce. Use the different options to use instead of canned soups. For example, if you make the option below for mushroom sauce you can used instead of mushroom soup. The cheese sauce is good for pouring over vegetables instead of the expensive packages of cheese sauce vegetables in the frozen section. Below the recipe gives you the amounts to adjust for different thickness. If you cannot use flour your can substituent corn starch or potato starch for the thickener. Just mix the last two with the liquid before putting into the saucepan.

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Medium thick White Sauce

none

3 tablespoon butter or margarine
3 tablespoon flour
1 cup milk, stock or combination
1/4 teaspoon Salt

Melt the butter or margarine in a heavy saucepan. Blend in the flour and
slat and cook and stir until bubbly. Using a whisk to prevent lumps ass the
milk, stock or combination. Cook just until smooth and thicken. Makes a
little over 1 cup. this medium -thick compares to undiluted condensed soups
and makes approximately the same amount that a 10-oz can has.

Ingredients for different thickness of sauces:

Thin white sauce use: 1 tablespoon margarine and 1 tablespoon flour.
Medium: 2 tablespoons margarine and 2 tablespoons flour
Thick: 4 tablespoons margarine and 4 tablespoons flour.

Options for flavor:

Cheese: add 1/2 cup grated cheese and 1/4 teaspoon dry mustard

Mushroom:add 1/4 cup chopped mushrooms and 1 tablespoon finely chopped
onion in margarine before adding flour.

Chicken sauce: use chicken broth or bouillon as half the liquid. Add 1/4
teaspoon poultry seasoning or sage and diced cooked chicken if available.

Celery sauce: Saute 1/2 cup chopped mushrooms and 1 tablespoon finely
chopped onion in margarine in margarine before adding flour.

NYC Nutrilink: N135^01145,N6180^20081,N74^01081,N229^02047

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Crispy Baked Fish Sticks

2011-11-10T12:05:00.002-06:00

If you have never tried panko bread crumbs you will need to try them for this recipe and others using bread crumbs. I purchase mine in the Asian food section of the grocery store. These crispy crumbs make fish sticks so wonderful you will not want to go back to frozen fish sticks. Have these with a salad and rice for a wonderful easy meal.

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Crispy Baked Fish Sticks

fish, main dish

2 tablespoon vegetable oil
2 cups panko
1 teaspoon Salt
1/4 teaspoon cayenne peper
3 each aggs; beaten
1 1/2 pounds boneless cod or halibut fillets; cut into 3/4 inc thick st

Spread oil on pan. I found you might need more than 2 tablespoons. Position
the rack near the top 1/3 of the oven and preheat to 450°F. In a large
bowl mix the panko, alt and cayenne. In another bowl beat the eggs, Coat
the fish with the beaten eggs and then coat with the panko. Set on the
plate until you have all of the fish ready to put on preheated pan.

Arrange the fish on the preheated pan and bake, turning once until just
cooked through, about 10 minutes.

Preparation Time: 15

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Beirocks

2011-10-26T19:36:00.000-05:00

Original

I first discovered these tasty German Beef cabbage pastries at the local grocery store in Abilene, Kansas in the Deli section. However, you can make them easily yourself for a great do-ahead entree or snack for large groups or for outdoor entertaining. A lot of families like to make them for Oktoberfest events in the United States since cabbage is less expensive and easy to find in the fall. This entree could become a favorite for your family too. They are great to have ready in the fridge or freezer for a quick meal. They are can make a low cost meal if you prepare them yourself. They call called Bierocks in Kansas but are called other names elsewhere They are usually popular in areas settled by the Volga Germans who that migrated from Russia. The Beirocks also similar to the pirogi (Polish Cuisine) and pirog (Russian Cuisine).

You can also add ingredients such as ketchup, cheese and BBQ sauce.
I have made some variations to this recipe for some of the pastries by leaving out the caraway seed: Chinese Style-added stir fry sauce, Pakistan Style-Added Shan Seekh Kabab BBQ mix, Mexican Style-used Mexican Sausage.

Today I am using the light wheat bread recipe from the "Artisan Bread in Five Minutes a Day'. This cookbook uses recipes that you can store in the refrigerator until the day you want to bake. I wanted to make the Beirock s with whole wheat bread which is likely how the original Beirocks were made before white four was readily available. The light wheat bread is a versatile light wheat bread. The light bread did not work for this recipe It tasted good but was too sticky to roll out as need for this recipe.

16 turnovers

1 package dry yeast
1 cup warm water (105F to 115F)
2 tablespoons sugar
2 tablespoons vegetable oil
1 teaspoon salt
1 egg
3 to 3 1/2 cups all-purpose flour
Beef and Cabbage filling margarine or butter, softened

Dissolve yeast in warm water. Stir in sugar, oil, salt, egg, and 1 cup of the flour. Beat until smooth. Mix in enough remaining flour to make dough soft but easy to handle. Turn onto well floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover; let rise until double about 1 hour. Prepare Beef and Cabbage Filling; cool.

Punch down dough. Roll into 16 inch square on well-floured cloth-covered board; cut into sixteen 4-inch squares. Place about 1/4 cup filling on center of each square. Bring corners up and together; pinch to seal. Place seam side down on greased cookie sheets. Shape into rounds. Let rise until double, about 1 hour. Heat oven to 375 degrees F. Bake until light brown, 20 to 25 minutes. Brush tips with margarine.

Beef and Cabbage Filling

1 pound ground beef
4 cups shredded cabbage
1 small onion, chopped
1/4 cups water
1 1/2 teaspoon salt
1/2 teaspoon caraway seed
1/8 teaspoon pepper

Cook and stir beef in 10 inch skillet until light brown; drain. Stir in cabbage, onion, water, salt, caraway seed and pepper. Heat to boiling; reduce heat. Cover and simmer until cabbage is tender, 10 to 15 minutes.

Tip: You can use frozen dough for one loaf found in the freezer section of most grocery stores in the United States and follow instructions for the raising and shaping.

Do ahead tip:These can be baked, wrapped and refrigerated no longer than 24 hours or frozen up to 2 weeks. Cover and heat refrigerated or frozen turnovers in 350 degrees F. oven until hot, 20 to 30 minutes.

Cost:
Feb 2009

Bread Dough cost : 1.25
Ground Beef: 2.62
Cabbage: 2.01

Total cost excluding spices: $5.88

Cost per person for six: .98 USD

Update on Prices:

October 2011

Today the ground chuck is advertised for $ 2.59 pound and the frozen bread is costing around $1.99 for a package of three. So it would cost around $6.58 to make the bierocks. Cost per person: $1.09

Beanie Weenee Dinner

2011-10-25T18:50:00.001-05:00

Beanie Weenee Dinner
Originally uploaded by Lakenvelder

Meal Plan:

Beanie Weenee or Beans and Franks
Tossed Salad
Dressing
Brown Bread
Chocolate Mouse

This is one of those dishes that people seem to love or hate from childhood. I really do not remember having this dish very at home and maybe at the lunch line.
This meal is a better for you version of the dish by using less fat and salt. The home-baked beans have about half the amount of fat found in a large can of brown beans in tomato sauce. I cooked the beans before in just water to get them tender. I found with hard water and not knowing the age of the beans can make it be a hit and miss with beans at times and you can get some rather hard beans after cooking them in the sauce for 8 hours. You should be able to cook the beans in just 1 ½ hours until tender depending on the two conditions and then add the remaining ingredients. You will also reduce some of the gas producing elements associated with bean dishes by removing most of the cooking water. That makes two good reasons to precook the beans in only water in my book.

The brown bread has a lot of sugar and you can substitute two pieces of wheat bread which will have fewer calories. However, the brown bread is simply sumptuous and was enjoyable with the meal. The salad was a plain tossed salad made of half romaine and half iceberg with cucumbers with a simple dressing. The dessert used skim milk, fat free whipped topping (cool whip) and sugar free pudding.

It was an easy meal that could be made during the week. Using canned tomatoes and beans would certainly make it even quicker but you would double the salt and fat content.

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Beanie Weenee or Beans and Franks

main dish

2 cups navy beans
1 medium onion; finely chopped
2 cloves garlic; finely chopped
1 tablespoon dry mustard
1/4 teaspoon black pepper
2 cups Water
3 tablespoon ketchup
2 tablespoon molasses
1 drop pepper sauce (optional)
2 weiners (hot dogs) sliced

Rinse the beans in cold water and remove any discolored or shriveled
beans,. Place in a pot and cover the beans with water. cover and bring to a
boil. Remove from the heat and let set for one hour.

Drain the water from the beans and add water to cover the beans. Cook the
beans in a slow cooker or pot until tender. Drain out the water but save up
to 2 cups of the water and put back into the oven safe pot with the
beans. Add the remaining ingredients and cover and bake for an hour or put
in slow cooker on warm until you are ready to add the wieners or hot dogs.
Add more water as needed. Add the Cut the wieners (hot dogs) into slice and
add to the beans until heated through.

You can use a can (14 oz) of baked beans by adding the 2 chopped wieners.
this would make 1 large serving and 1 small serving. It would also add al
lot more sodium.

Beef or pork wieners are high in fat and salt. You can use a lower fat or
tofu wiener to reduce the fat content.

Notes: Modified recipe from "Diabetes Meals for Good Health"

Yield: 2 servings

Preparation Time: 6-8 h

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Brown Bread

2011-10-25T18:48:00.001-05:00

Brown Bread
Originally uploaded by Lakenvelder
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Boston Brown Bread

breads

2 cups raisins or other dried fruit
2 cups Water
1 teaspoon Salt
1 teaspoon baking soda
2 whole eggs
2 1/4 tablespoon Butter
1 cup sugar
1 teaspoon vanilla
2 3/4 cups flour

Preheat oven to 350°F. Simmer the raisins, water and salt for 15 minutes.
While still hot add baking soda and butter, stirring well. Set aside. Beat
in eggs, sugar and vanilla until well bended. Add the four and raisin
mixture stirring by hand. I add around 1/2 four and then some raisins
mixture until both are mixed in. Do not over mix. Bake in 3 well greased
and floured No .2 size cans. (Save from other meals) Fill about 3/4 full
and bake 35-40 minutes or until inserted straw comes out clean.

Yield: 3 loafs

Preparation Time: 40 mi

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Chocolate Moouse

2011-10-25T18:47:00.001-05:00

Chocolate Moouse
Originally uploaded by Lakenvelder
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Chocolate Mousse

desserts

1 1/2 cups skim milk
1 4 serving package Chocolate instant sugar- Free Puddi
1 cup frozen whipped toppi

Make the chocolate pudding as directed by package. Fold in the thawed
whipped topping to make a marbled look. Pour into desert dishes and serve.
Decorate by adding shaved semi-sweet chocolate if desired.

You can use regular pudding but will ad more sugar.

Yield: 4 servings

Preparation Time: 5

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Grilled Steak with Chipotle Chile Rub

2011-10-24T19:51:00.001-05:00

Grilled Steak with Chipotle Chile Rub
Originally uploaded by Lakenvelder
Meal Plan:

Grilled steak with Chipotle Chile Rub
Corn on the Cob
Mexican Salad
Corn Bread

For tonight’s meal I prepared a grilled Steak recipe being tested by Cook’s Illustrated for a later edition. However, any type of Tex-Mex grilled steak would work for this meal plan. Google Chipotle Chile Rub and you will find all types of recipes. The recipe used a top butt, butt steak, top sirloin butt, top sirloin steak or center cut roast. All of these would work and are relatively inexpensive for grilled steak. This recipe reminded me of a Tex-Mex or New Mexico type of meal so I decided to make corn on the cob, Mexican Salad and corn bread to do a more Texan style meal. The first two are very easy to prepare so the meal could put prepared quickly during the week. I used the corn bread recipe on the box of the Quaker oats corn meal but added another ¼ cup milk to make it moister. The Mexican salad recipe is linked. You could make a regular salad if you prefer.

This meal cost around $2.00 per person so it is much cheaper than eating out but it may be out of the budget for some and could be used for a special occasion meal.

Mexican Salad

2011-10-24T19:37:00.001-05:00

Mexican Salad
Originally uploaded by Lakenvelder

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Salad

Ingredients:

3 tablespoon vingar
1/3 cup vegetable or olive oil
1 teaspoon kosher salt
1 can (8) oz potatoes; drained
1 can (8 oz.) carrots; drained
1 can (8 oz.) cut green beans; drained
1 can (8 oz.) black olives; drained
3 tablespoon cilantro (fresh); snipped
1 medium cucumber; sliced
1 small tomato; cut into wedges
10 leaves romaine and iceberg; torn into large pieces

Directions:

Mix together the vinegar, oil and salt. Add the can vegetables and toss
carefully. Place the lettuce on the serving plate or into one large bowl.
Toss the cilantro with the vegetable mixture and place on top of lettuce.
Top with the cucumber and tomatoes.

Notes: Modified recipe from Betty Crocker's Internatonal Cookb

Yield: 6-8 servings

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Whipped Gelatin

2011-10-24T09:54:00.001-05:00

Whipped Gelatin
Originally uploaded by Lakenvelder

I used sugar free gelatin for this recipe. You can also use plain gelatin and juice make this recipe.

Make 4 cups

Ingredients:
1 package of (4 oz. serving) gelatin of your favorite flavor.

Make the gelatin according to the directions on the box.

Put the gelatin in the fridge for about 45 minutes. It should be as thick as unbeaten egg white. Take a beater or whisk to the jello until it is foamy and has doubled in size. Put back into fridge until firm.

Zucchini Bread

2011-10-24T09:45:00.001-05:00

Zucchini Bread
Originally uploaded by Lakenvelder
A very simple bread I made using small loaf pans to help with portion control. We ate one small loaf and I froze the remaining three to have at another time since the bread was made with sugar and we are trying to reduce our sugar intake.

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Zucchini Bread

breads

1/2 cup vegetable oil
1 cup sugar
2 each eggs
1 cup zucchini; grated unpeeled
1 1/2 cups flour
1 1/2 teaspoons Cinnamon
2/4 teaspoon baking soda
1/4 teaspoon Baking Powder

Blend oil and sugar together. Beat eggs into mixture one at a time. Place
grated zucchini in separate bowl. Fold egg mixture into zucchini. sift
together flour, cinnamon, baking soda, and baking powder. Gradually add
flour mixture to zucchini moisture. Mix well. Pour batter into 2 greased 8
x 4 inch loaf pans. Bake a 325 °F degrees 1 hour.

Yield: 2 loafs

Preparation Time: 60

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Chicken Noodle Bake

2011-10-24T09:41:00.001-05:00

Chicken Noodle Bake
Originally uploaded by Lakenvelder

Meal Plan:

Chicken Noodle Bake
Peas
Salad (tossed with Romaine and Iceberg, tomatoes and cucumbers)
Dressing for salad ( homemade or packaged)
Zucchini Bread
Whipped Gelatin

This is a good recipe to use when you have left over chicken, turkey, or other meats. I like to have some left over chicken in two cup portion in the freezer to make this very quickly.You can use a bottled or canned spaghetti sauce however, you will cut down the fat and salt if you make your own spaghetti sauce. I used whole wheat noodles but you can use any type of noodles as long as you precook the noodles. I made this recipe and froze the left over for another meal. If you do save the dish in the freezer make sure you mark it with the date and dish name or else it becomes mystery dish.

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Main Dish

6 oz noodles; cooked
1 jar (16 oz) spaghetti sauce; * or make own
2 cups chicken, cooked; cubed
2 cups mozzarella cheese; shredded
1/4 cup parmesan; grated

Cook noodles as directed on package. Add the sauce, noodles, and chicken into a casserole dish. Add the mozzarella cheese and parmesan on top. Bake in 325 °C oven for one hour or until heated through.

Options:

To make the meal healthier use whole wheat noodles and make your own sauce to lower the fat and salt content. To further lower the fat use low fat cheese.

Yield: 4 - 6 servings

Preparation Time: 20

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Wild Plum Jelly

2010-09-05T21:59:00.001-05:00

Wild Plum Jelly
Originally uploaded by Lakenvelder

I started out making a plum jam but after pitting one pound of cherry size fruit I changed to making a jelly. I was so glad I did it was not only a lot faster but I ended up with jelly i would like to give as gifts. This disastrous attempt to making a jam also worried me. http://www.flickr.com/photos/lakenvelder/4961921663/ I also came across this recipe of a BBQ sauce http://www.lizonfood.com/2009/10/wild-plum-barbeque-sauce.html that used with the left over mash. I wish I had found it sooner. You have another step to move the pits but that is after you have cooked the fruit already.I really hated putting all of the mash in the compost bin.

I put around 7 pounds of fruit in a pan and added water. I then gently boiled and mashed the fruit util they were all mushy. I then strained the fruit twice to get juice. Just let the juice drip out. If you try to force more liquid out you will end up with murky jelly.

Recipe 5 1/2 Cups plum juice
Package pectin
7 1/2 cups sugar

Add the juice in a pan and stir in the pectin. Bring to a boil. Stir in the sugar and bring to a boil. boil for 1 minute and then remove from the heat. You will need 8 1/2 pint canning jars. Process in a boiling bath for 10 minutes.

http://www.lizonfood.com/2009/10/wild-plum-barbeque-sauce.html

Chai Sugar Cookies

2009-06-13T13:50:00.002-05:00

Chai Sugar Cookies
Originally uploaded by Lakenvelder

This is a variation of sugar cookie. With the simple addition of a few spices you can make these simple cookies.

To the sugar cookie recipe add:

3/4 teaspoon ground cardamon
3/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/2 teaspoon coconut flavoring

Drop on ungreased cookie sheet 2 inches apart. Bake according to recipe. Remove from oven and let cook for a couple of minutes. Roll in powdered sugar.

Flickr

2009-06-13T13:49:00.001-05:00

This is a test post from , a fancy photo sharing thing.

Hobo Stew

2009-04-27T19:42:00.004-05:00

There are probability as many variations of this stew as their are mothers and cans of vegetables. I even seem to remember this being served in the lunch Cafeteria. That was the days before the frozen food entrees and they had those wonderful yeast rolls.

The reason I support they call this hobo stew is because you can make it from canned food so it is highly portable. For that same reason it is a popular camping meal when you usually have only one or two pans.

This is just a very simple quick meal that is very inexpensive. I just used items I had on had to make a quick meal. The canned tomato juice was homemade so I used it but most people use tomato soup. If you use tomato soup and add very little water you can make foil packets to cook ovet the campfire or on a grill.

I started with 1/2 pound of ground beef to cut back on the amount of beef but you can use a pound. I browned the ground beef in a pan with around 1 tablespoon of oil After the meat is brown add what you like. The picture on top has the following ingredients:

1 pound mixed frozen vegetables (carrot, broccoli & cauliflower)
1/4 cup chopped celery
1 can potatoes, diced
1 quart of tomato juice
1 teaspoon garlic powder
Salt and pepper to taste.

So if you need a quick inexpensive meal for a family.

Egg Salad Sandwich

2009-04-26T14:21:00.001-05:00

Egg Salad Sandwich,
originally uploaded by Lakenvelder.

Egg salad sandwiches seem like such a simple comfort food that anyone can make. I find a lot of egg sandwiches are too boring, have too much mayonnaise or the onions too strong for the mild egg flavor. This recipe uses mild onions and the right amount of binder.

This recipe make about 2 1/2 cups for enough for four sandwiches.

6 boiled eggs, peeled and diced medium
1/4 cup mayonnaise
2 tablespoons minced red onion
1 tablespoon minced fresh parsley leaves
1/2 medium celery rib, chopped fine (3 tablespoons)
2 teaspoon of stone ground or Dijon mustard
2 teaspoons juice from 1 lemon
1/4 teaspoon kosher salt
Ground black pepper

Mix all ingredients in medium bowl to taste. Serve on bread or toast. (Can be covered and refrigerated overnight.)

Variation:

Curried

Add 1 tablespoon fresh cilantro substitute for parsley and add 1 1/2 teaspoons curry powder.

Adapted from:
Cooks Illustrated
October 13, 2008

Dandelion Jelly

2009-04-26T14:03:00.001-05:00

Dandelion Jelly,
originally uploaded by Lakenvelder.

Dandelion Jelly Ingredients:

1 qt dandelion blossoms
2 qt water
2 tbsp fresh lemon juice
1 3/4 oz powdered fruit pectin
5 1/2 cup sugar

Dandelion Jelly Preparation:

Pick bright, fresh dandelion blossoms and pack the quart container pretty tightly.

Snip off the stem and green collar under each blossom, so that
only the petals are left. This takes about four hours! Well, maybe, not hours but does take quite a bit time and patience.

In saucepan, bring water to boil and add the dandelion petals and turn off the heat. Let it soak in water for 3 to 4 minutes, or a little longer, until the water takes on their color.

Cool line a sieve with moistened cheesecloth and strain the liquid out.

Measure out 3 cups of dandelion liquid. Add the lemon juice and fruit
pectin. Stir to combine. Bring to a boil, using a large kettle. Add the
sugar, stirring to mix well. Continue stirring and boil the mixture for 2
1/2 minutes.

Pour into hot sterilized jelly jars and seal. Process for five minutes in
a boiling water bath.

This recipe yields 5 half-pint jars.

Chewy Chocolate Chip Cookies

2009-04-05T17:06:00.001-05:00

Chewy Chocolate Chip Cookies,
originally uploaded by Lakenvelder.

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Chewy Chocolate Chip Cookies

none

Ingredients:

3 cups unbleached all-purpose flour
1 1/4 teaspoons kosher salt
1 teaspoon baking soda
1/4 teaspoon baking powder
3/4 cup unsalted margarine or butter, softened
1 cup dark brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
2 eggs
2 tablespoons corn syrup
1 tablespoon half-and-half cream
2 cups semisweet chocolate chips
1 1/2 cups chopped walnuts, toasted

DIRECTIONS

1. Position oven rack in lower third of oven and preheat to 350 degrees F (175 degrees C). (Using an oven thermometer will ensure proper baking
temperature since ovens vary.) Line cushion-type baking sheets with baking parchment; set aside.

2. In a medium bowl, whisk together flour, salt, baking soda and baking powder; set aside. In a large mixer bowl, cream together butter, sugars and vanilla at medium speed until creamy and light. Add eggs, one at a time, beating well after each addition. Beat in corn syrup and cream or milk.

Reduce mixer speed to low. Add flour mixture, in 3 separate batches,
scraping down bowl after each addition. Mix well to ensure full
incorporation of flour mixture. Stir in chocolate chips (or chopped
chocolate) and nuts.

3. For each cookie, using a 1- 3/8 inch spring-loaded scoop (or 1
tablespoon measuring spoon), scoop 2 level spoonfuls of dough and roll into a ball with wet hands. (Dough will be very sticky. Wetting hands between every 3 rollings of dough will prevent sticking. Arrange at least 2 inches apart on prepared baking sheets. (Cookies will spread a bit during baking.)

Flatten each ball of dough slightly with heel of hand or fingers.

4. Bake for 14 minutes or until light golden brown around edges and centers are still a little puffy. (Do not underbake this particular cookie or they will be too soft.) Allow cookies to cool at least 5 minutes while on baking sheets before transferring (with a thin, metal cookie spatula) to wire racks to cool completely. Repeat with remaining dough and fresh sheets of baking parchment. Store cookies in an airtight container at room temperature. (These chewy chocolate chip cookies keep better than traditional types.)

Note: You can substitute 1 teaspoon regular table salt for 1- 1/4 teaspoons coarse kosher salt.

** Exported from Now You're Cooking! v5.84 **

Soft Chocolate Chip Cookies

2009-04-05T16:53:00.001-05:00

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Soft Chocolate Chip Cookies

none

ingredients
3 cups unbleached all-purpose flour
1 1/4 teaspoons kosher salt
1 teaspoon baking soda
1/4 teaspoon baking powder
3/4 cup unsalted margarine or butter, softe; ned
1 cup dark brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
2 eggs
2 tablespoons corn syrup
1 tablespoon half-and-half cream
2 cups semisweet chocolate chips
1 1/2 cups chopped walnuts, toasted

DIRECTIONS

1. Position oven rack in lower third of oven and preheat to 350 degrees F
(175 degrees C). (Using an oven thermometer will ensure proper baking
temperature since ovens vary.) Line cushion-type baking sheets with baking
parchment; set aside.

2. In a medium bowl, whisk together flour, salt, baking soda and baking
powder; set aside. In a large mixer bowl, cream together butter, sugars and
vanilla at medium speed until creamy and light. Add eggs, one at a time,
beating well after each addition. Beat in corn syrup and cream or milk.
Reduce mixer speed to low. Add flour mixture, in 3 separate batches,
scraping down bowl after each addition. Mix well to ensure full
incorporation of flour mixture. Stir in chocolate chips (or chopped
chocolate) and nuts.

3. For each cookie, using a 1- 3/8 inch spring-loaded scoop (or 1
tablespoon measuring spoon), scoop 2 level spoonfuls of dough and roll into
a ball with wet hands. (Dough will be very sticky. Wetting hands between
every 3 rollings of dough will prevent sticking. Arrange at least 2 inches
apart on prepared baking sheets. (Cookies will spread a bit during baking.)
Flatten each ball of dough slightly with heel of hand or fingers.

4. Bake for 14 minutes or until light golden brown around edges and centers
are still a little puffy. (Do not underbake this particular cookie or they
will be too soft.) Allow cookies to cool at least 5 minutes while on
baking sheets before transferring (with a thin, metal cookie spatula) to
wire racks to cool completely. Repeat with remaining dough and fresh sheets
of baking parchment. Store cookies in an airtight container at room
temperature. (These chewy chocolate chip cookies keep better than
traditional types.)

Note: You can substitute 1 teaspoon regular table salt for 1- 1/4 teaspoons
coarse kosher salt.

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000

** Exported from Now You're Cooking! v5.84 **

Saturday Supper- Amish Sweet-and-Sour Red Cabbage

2009-03-29T11:31:00.004-05:00

Saturday Supper,
originally uploaded by Lakenvelder.

This it a rather typical meal I prepare on Saturdays when I have the time to cook meals that take longer to prepare. The meal consisted of Oven Fried Chicken, mashed potatoes and gravy, biscuit, applesauce and a vegetable. Dessert was Sour Cream Sugar Cookies, Apple pie and Lemon Sponge pie. I am not a supper fan of fried chicken but do not mind preparing this Oven Fried Chicken recipe. It makes less of a mess and tastes rather good. If you have the oven hot enough when you place the chicken in the pan the crust will come out crispy and the center of the chicken will be moist. I use a Ziploc plastic bag and put the whole chicken in at one time and shake the coating on.

The vegetable side was a new one I tried for this meal. This Amish Sweet-And -Sour Red Cabbage was very good and will be prepared again. The addition of bacon gave the sweet and sour cabbage smoky undertones. You can prepare this dish in advance, if necessary. I really think this could be a nice dish for the New Year's table but is easy enough to be prepared anytime.

Amish Sweet-And-Sour Cabbage

1/4 pound bacon, diced
1/2 cup chopped onion
2 medium tart apples, peeled and coarsely chopped
5 cups shredded red cabbage (around 2 pounds)
1/4 cup plus 2 tablespoons cider vinegar
1/4 cups plus 2 tablespoons brown sugar
1/2 teaspoon ground allspice
1/2 teaspoon salt
1/4 teaspoon black pepper

In a heavy sauce pan , cook the bacon, onions and apples over medium low heat until the onions are clear and limb. This should take about 3 minutes. Add the cabbage and cook for another 10 minutes, uncovered until the cabbage wilts. Stir often. Add the4 remaining ingredients and reduce the heat to low, cover and cook for 20 minutes. The cabbage should be moist, but not juicy. If liquid accumulates, remove the lid the end of the 20 minutes and reduce some of the liquid.

Adapted from:
Cooking From Quilt Country by Marcia Adams

Quinoa Stuffed Squash

2009-03-08T18:53:00.004-05:00

I saw this squash at the grocery store and just had to try it. It is such a pretty looking squash I figured it would look nice stuffed. The squash was not marked at the store so it took a Google search and researching to find out what it was. It is a Winter Acorn developed by Rupp seed company called Celebration. I decided to stuff it with quinoa and it worked out very nicely.

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Quinoa Stuffed Squash

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1 tablespoon tablespoon butter
1 cup uncooked quinoa
2 cups water or vegetable broth
2 teaspoon chopped garlic
2 tablespoon chopped fresh parsley
1/2 tablespoon chopped fresh thyme
1/4 teaspoon salt
1 small onion, finely chopped
1 dash fresh lemon juice (optional)

Bring the water or broth to boil over high heat. Reduce the temperture to medium hign and cook for 12 minutes or until all the liquid is absorbed. Remove from the heat and let set.

Saute the garlic and onion in the butter. Add the spices. Combine with the cooked quinoa. Fluff witha fork.. Add salt to taste and the lemon juice, if desired.

Serve as a side dish instead of rice or potatoes. A nice way to serve is stuffed in a baked squash.

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
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** Exported from Now You're Cooking! v5.84 **

Coconut Chess Pie

2009-02-17T19:04:00.003-06:00

I made two pies on Sunday because for some reason I felt like making pies. This is not a normal because I usually like to make cakes with cookies being the next choice. Looking around I searched for ingredients I needed to use up. I have an excess amount of coconut left over form the holiday season I have stored in the freezer. I did not have an excess of whipping cream to make a Coconut Cream pie so a custard type pie came to my mind. Chess Pies are a southern United States type of custard pie. A more original chess pie version would had likely used cornmeal instead of white four. The old recipe actually does not stipulate the type of flour. I ended up being being glad I prepared this old recipe I have not prepared in a long time. It was delicious.

9" pastry shell, unbaked

Filling:

3 eggs
1 1/2 cups sugar
2 tablespoons flour
1 cup milk
1 1/2 tablespoon margarine
1 teaspoon vanilla
1 1/2 cups flaked coconut

Preheat oven to 325F. Combine eggs, sugar, flour and margarine and beat well. Blend in milk and vanilla. Sprinkle coconut over the pie shell and pour mixture over the top. Bake 50 minutes or until golden brown.

Hawaiian Corned Beef and Cabbage

2009-02-02T19:29:00.002-06:00

Hawaiian Corned Beef and Cabbage,
originally uploaded by Lakenvelder.

This is a simple meal that can be prepared very quickly. The only different is it has an Asian twist to the dish with the addition of soy. I calculated for 6 people but this is very small meat servings of about 2 oz each. This is why this has been a popular meal in Hawaii because much of the food must be shipped in.

2 tablespoons vegetable oil
1 can corned beef
Medium head cabbage
1 small onion chopped
black pepper
1/2 teaspoon garlic powder
2 tablespoons soy
salt to taste

Heat the pan with oil and saute the corned beef, onion and cabbage until the cabbage is firm but not soggy. Add the other ingredients and cook until heat through.

Cost:

Corned beef 2.62
Cabbage 2.01
Total: 4.63

Price for 6 = .77 USD per person

Sourdough Skillet Loaves

2009-01-19T14:01:00.000-06:00

Sourdough Skillet Loaves,
originally uploaded by Lakenvelder.

Early frontier cooking was greatly influenced by the place they were located at the time. Families had to obtain the bulk of their food according to what was available locally and in season. Other supplies that were purchased tended to be products that could be shipped easily such as flour, beans and sugar. Any other products were either too expensive to consider or unavailable because they could not withstand the shipping. Pioneers were also limited by what they typical cooked with and were usually limited to using frying pans, pots and splits. Cast iron was durable and easily obtained in those days.

Many of these pioneers came from families that had sourdough starter passed on from generation to generation. One example is the Boudin family who in 1849 discovered the Wild yeasts in the San Francisco air had added a unique a flavor to their traditional sourdough.

This recipe below uses baking soda with the starter to produce a loaf that can be prepared in more rustic conditions and to produce a loaf which is very good in its own right. The frying pan I used was too large to make a nice shaped loaf. A ten- inch frying pan or dutch oven would give much better results

1 cup sourdough starter
2 !/2 cups warm water
2 tablespoons honey or sugar
7 to 7 1/2 cups all-purpose flour
1/4 cup vegetable oil
1 tablespoon salt
1 teaspoon baking soda
6 tablespoons butter
4 tablespoons cornmeal

Combine the starter, water, sugar or honey and 5 cups flour in a large mixing bowl. Cover with plastic wrap or wet towel; let the mixture stand at room temperature for 12 hours or overnight.

Stir in oil. Combine salt, soda and 1 cup flour. Stir into dough; beat until smooth.

Stir in enough remaining flour to make a soft dough.

Turn dough onto a floured surface; continue to work in flour until dough is stiff enough to knead. Knead until smooth and elastic (about 5 minutes).

Divide in half. Roll each into a 10-inch round.

For each loaf, melt 3 tablespoons butter in a heavy 10-inch cast-iron skillet with heat-resistant handle. Sprinkle with 2 tablespoons cornmeal. Place dough in skillet. Turn over to coat top with butter and cornmeal. Let rise 15 minutes.

Bake at 400 degrees F for 25 to 30 minutes or until done.

Makes 2 loaves.

Poor Knights (Arme Ritter)

2009-01-19T11:54:00.001-06:00

Poor Knights (Arme Ritter),
originally uploaded by Lakenvelder.

Arme Ritter can be literally translated as Poor Knights. This is the German version of French toast although this version differs because it is lightly coated with breadcrumbs. In Germany they have a bread called breakfast brot and crusty white rolls that they use. Outside of Germany use the best white bread you can get. An excellent bread to use is the golden, braided loaf bread you can find in Central European and Jewish bakeries. For this version pictured I used Texas Bread. It is a “Pullman” type bread that is thickly sliced and works quite well for Arme Ritter..

Poor Knights are often served with apples slices that have been pared and lightly browned in butter or they are made stuffed with preserves. The version pictured above was topped with lightly sauteed Cinnamon apples.

You will need three separate bowls or pans for the yolk mixture, egg whites mixture and breadcrumbs.

Ingredients:

3 egg yolks
2 cups milk
1 tablespoon sugar
salt
grated rind 1 lemon
8 to 10 slices stale white bread with crusts or 6 to 8 stale crusty type rolls cut into 1 inch thick slices
2 egg white lightly beaten with 2 tablespoons water.
breadcrumbs
3 to 4 tablespoons butter
cinnamon
sugar
sauteed apple slices (optional)

Beat the egg yolks with the milk, sugar, a dash of salt and the lemon rind. Add the bread to the mixture being careful not to get too soggy to handle. Take the bread out of the first mixture and dip into the egg white mixture and then into the bread crumbs, turning over to coat both sides. If you want make stuffed Arem Ritters add some preserves between two slices and put together like a sandwich before dipping in the egg whites and breadcrumbs.

In a pan heat the butter and fry the slices browning them on one side before turning and browning on the other side.

Sprinkle with with sugar and cinnamon before serving and top with the sauteed apple slices if you are using them.

Kansa Red Beans and Rice

2009-01-18T20:18:00.003-06:00

Three peppers Three Beans and Rice,
originally uploaded by Lakenvelder.

This is an easy recipe that you can make easily make changes to. It is a little different than most red beans and rice recipes with the added colored peppers and ketchup. You can use either dried or canned beans, different peppers and different sausage depending on your taste.

8 ounces reduced-fat turkey sausage (smoked is best)
1 tablespoon cooking oil
1 1/2 cups chopped onions
1 1/2 cups peppers. green, yellow or red
1 1/2 cups sliced celery
2 teaspoon minced garlic
2 bay leaves
1 1/2 dried thyme
1 (114 ounce) cans red beans, drained and rinsed ( or 8 ounces of dried beans sorted, soaked and cooked per directions, then drained)
1 (14 1/2 ounce) can chicken broth
3-4 dashes Louisiana Hot Sauce
1-2 tablespoons ketchup
ground black pepper
4 cups hot cooked rice

Directions

Slice sausage, then cut into quarters. Cook the sausage in a large saucepan with the cooking oil until well-browned for 5 to 8 minutes.

Add all of the vegetables, including garlic and saute until they begin to brown, about 10 minutes.

Stir in the bay leaves and thyme. Cook for 1 to 2 minutes more.

Add beans to pan. Add chicken broth. Bring mixture to a boil, lower heat and simmer, uncovered for about 15 -20 minutes until vegetables are tender and sauce thickens.

Remove the bay leaves. Season to taste with the Louisiana Hot sauce, ketchup and black pepper. Serve over Rice.

Note: Instead of Louisiana hot sauce you can use 3-4 dashes of Tabasco sauce and cayenne pepper to taste.

Spiced Apple Rings

2009-01-11T07:53:00.001-06:00

IMG_3490,
originally uploaded by Lakenvelder.

These are very simple to can and require only a few ingredients, You can make the apple rings plain or add spices.

I added cinnamon and cloves to my spice bags to give my rings a special taste for the winter/holiday season. This product could also make a lovey gift or part of a food basket. I used red food coloring as should in the above picture (sixth container from the left) however, you could also color it green or any other color. Just let your imagination go wild but just remember the audience. Children may be excited with purple apple rings but adults not so much.

10 pounds apples
4 cups sugar
4 cups water
red food coloring (optional)

Wash , peel, core the apples. I used a peeler. corner and slicer. It makes the process go a lot faster. Treat to prevent darkening. Combine the sugar and water in a large sauce pot. Add the food coloring, if desired, bring the mixture to a bail and boil for 5 minutes, Remove from heat. Drain the apple rings for the treatment to prevent browning agent. Add the apple to the syrup and let stand for 10 minutes. Bring the mixture to a boil; reduce heat, simmer 30 minutes. Remove mixture from heat and let cool. Remove apple rings form syrup. Return syrup to a boil. Pack the apple rings loosely int hot jars leaving 1/2 inch head apace. Ladle the syrup over the apples and remove air bubbles allowing 1/2 inch head space. Adjust two-piece caps . Process in water bath 15 minutes for pints and 20 minutes for quarts.

Variation: For spiced add stick cinnamon, whole coves and other spices in a spice bag to the syrup during preparation. Remove the bag before canning.

Note: use a variety of apples good for cooking in this recipe.

Antioxidants: To prevent browning use a commercial mixture place in a bowl with lemon juice and water, To not leave in too long or the apples with get sour.

Barbecue Sauce

2009-01-11T07:09:00.001-06:00

IMG_3490,
originally uploaded by Lakenvelder.

This takes a some time to produce and can the Barbecue sauce but in the winter it is nice to be able to ope some sauce you have prepared. It is just so much fresher and has a cleaner taste than any sauce purchased. If you never canned before I suggest reviewing canning instructions to review how the process works for successful results. This is only the recipe.

4 quarts chopped, peeled and cored tomatoes
2 cups chopped celery (about 3 stocks)
2 cups chopped onions( about 2)
1 12/ cups chopped sweet green or sweet red peppers (2 medium)
2 hot red peppers , finely chopped
1 teaspoon peppercorn
1 cup brown sugar
2 cloves garlic
1 tablespoon dry mustard
1 tablespoon paprika
1 tablespoon salt (kosher)
1 tablespoon hot pepper sauce
1/8 cayenne pepper
1 cup vinegar

Combine the tomatoes, celery, onions and peppers in a large cooking pot. Cook the vegetables until they are soft. this should take about 30 minutes. Press through a fine sieve or food mill. Put the moisture back into the cooking pot and cook until reduced by about 1/2. this should take about 45 minutes. Put the peppercorns an a spice bad and add bag into sauce.Cook slowly until the mixture is about the consistency of catsup., This should take about 1 1/2 hours. Stir frequently to prevent sticking. remove the spice bag and ladle into hot jars, leaving 1/4 inch head space. Adjust the two piece caps. Process 8 half-pints or 4 pints 20 minutes in a boiling-water canner.

Green Beans Frozen

2009-01-11T06:29:00.001-06:00

Green Beans ,
originally uploaded by Lakenvelder.

Beans-Snap Frozen

Blanching a an important step to prepare your vegetables to be frozen. It cleanses the vegetable, brightens the color, helps retain vitamins and help reduce enzyme action which can destroy the flavor after 4 weeks.

Select young, tender pods when the seed is first formed. Wash in cold water; trim ends; Cut the beans into 2 to 4 inch lengths or lengths to fit freezer container. If you use the gallon size freezer bags you can freeze the whole bean. The longer the cuts the best quality you will have. Blanch the beans in boiling water for 3 minutes. Cool the beans. I put the beans in a ice water bath to cool them quickly. Drain, Place the beans on a cookie sheet and flash freeze. this will prevent them form sticking together if you just pack them into the bags or jars. When flash frozen pack them into jars or freezer bags and seal, label and freeze.

Applesauce

2009-01-11T06:15:00.001-06:00

Applesauce,
originally uploaded by Lakenvelder.

Ingredients:

2 1/2 to 3 pounds apples per quart
Water
Sugar

Wash , stem and quarter apples, do not core or peel. Cook apples until soft in a large covered saucepan with just enough water to prevent sticking. Press apples and juice through a sieve or food mill to separate seeds and peel from the pulp. Return apple pulp to sauce pot. Add 1/4 cup sugar per pound of apples or to taste, if desired. Bring applesauce to a boil, stirring to prevent sticking. Reduce heat; simmer 5 minutes, stirring to prevent sticking. Ladle hot sauce into hot jars, leaving 1/2 inch head space. Remove air bubbles. Adjust two-piece caps. Process pints and quarts 20 minutes in a boiling water canner.

BBQ BEEF Sandwiches

2009-01-11T06:03:00.002-06:00

BBQ BEEF Sandwiches,
originally uploaded by Lakenvelder.

It is nice to make dinner and know the source of most of your food items.
The BBQ Sandwiches were a big hit with the family and as an added bonus for me they were easy to make since I did most of the work in the summer canning and freezing the items. I just had to start the meat and Homemade canned BBQ sauce in a slow cooker in the morning and let it cook all day. I later added a teaspoon of Worcestershire sauce and some browned onions before serving on a seeded bun. I then cooked some frozen green beans, opened a jar of gala applesauce produced during the summer stocking up.

Grilled Hot Dog Sandwich with Sauerkraut

2009-01-08T18:46:00.002-06:00

I decided to prepared something with the large size franks in my kitchen. After looking around looking at what was in my pantry, refrigerator and freezer I decided to use the jar of sauerkraut and prepare grilled sandwiches.

First I drained the sauerkraut and rinsed in water. I then placed the sauerkraut in a pan with a tablespoon of brown sugar and 1/2 cup water and heated until hot.

On a piece of bread, rye or wheat, spread a small amount of mayonnaise on the bread. Next place one of the hot dogs sliced in half on the bread. On top of the sliced hot dog place the carefully drained sauerkraut on the bread. Now put another slice of bread on top. Spread some butter on each side of the sandwich. Carefully place this sandwich into your grill and cook for at least two or three minutes on each side.

Variation:
I slice of Swiss cheese would make this sandwich even better and more like a Ruben.

Banana Cake

2009-01-04T20:46:00.001-06:00

Banana Cake,
originally uploaded by Lakenvelder.

For some reason it usually ends up being one lonely over ripe banana sitting in the fruit bowl and sadly not enough to make bread or cake so a lot of people just throw it out. My solution for that lonely ripe banana in my fruit bowl is to toss the whole thing into a freezer bag. You can peel, mash and add a little lemon juice but why go though all that trouble unless you want to use it for something and need to make sure it does not get oxidized and remains a light yellow color. Adding one overripe whole banana allows you to keep adding bananas until you have the time to bake. When you take the bananas out of the freezer don't let the dark black skin fool you. If is has not ripen any more and is still good to use. If you have more bananas than needed for the recipe just take out the amount needed. You can let the bananas thaw in the refrigeration or put in into the microwave for a few seconds until thawed. Either case, you will have the best bananas for baking. Once thawed the bananas will be a breeze to mash and will be full of flavor. Below is a simple banana sheet cake you can use some of the overripe bananas.This cake can serve plain, with powered sugar, or with icing or you can make muffins instead. If you make muffins bake for a shorter time.

Banana Cake

1/2 cup shortening
1 1/2 cups sugar
2 eggs
1 cup mashed banana (about 3)
1 teaspoon vanilla
2 cups four
1 teaspoon baking soda
1/3 teaspoon salt
1/2 cup milk or buttermilk
1/2 cup chopped walnuts

Preheat oven to 350F. Cream shortening and sugar. Add eggs one at a time, beating after each addition, Mix in the mashed bananas and vanilla. Mix the dry ingredients together and add alternately with milk. Fold in the nuts. Pour into greased 9x13 inch pan and bake for 45 minutes.

Candy Cover Prezels and Crispy Peanut Butter Balls

2009-01-04T19:38:00.002-06:00

Candy Cover Prezels and Crispy Peanut Butter Balls,
originally uploaded by Lakenvelder.

I usually make at least a few candy covered pretzels each holiday season and to give them a holiday feel I sprinkle candy decor on after dipping but before the candy hardens. I normally make Peanut butter cups but this year I decided to make some Crispy Peanut Butter Balls instead. I used brown rice crispy cereal this time that I had but next time I will either go back to the regular rice crispy or chop up the cereal into smaller pieces. This would make it easier to form into balls and hopefully a little more crispy.

Tips for Candy coatings

Always use dry utensils
DO NOT add liquid
If Coating becomes too thick, add solid vegetable shortening, 1 tablespoon while heating. Stir until smooth.

Candy-Coated Pretzels

Vanilla Candy coating or White chocolate
Pretzels
Shortening (solid vegetable)

In a heavy sauce pan , over low heat, melt the desired amount of candy you need. Stir frequently. With a fork dip one pretzel at a time into the melted candy coating; let the excess coating drip off. Place on aluminum foil, or wax paper lined baking sheet. Chill for 30 minutes or until firm.

Crispy Peanut Butter Balls

1/4 cup butter
2 cups peanut butter
2 cups powdered sugar
3 cups crispy rice cereal
Semisweet chocolate chips, melted

Combine butter, peanut butter, and powdered sugar: a crispy rice cereal and stir until combined. Roll into balls. Dip in melted chocolate. Place on wax paper or foil. Chill until firm.

Peppermint Candy Sprinkled Cinnamon Rolls

2008-12-26T12:38:00.003-06:00

Peppermint Candy Sprinkled Cinnimon Rolls,
originally uploaded by Lakenvelder.

I made these for Christmas Morning Breakfast and wanted to do something a little different. The mint flavor adds a very unique flavor for the cinnamon rolls.

These were made with frozen bread dough that was thawed and rolled out, spread with butter and sprinkled with cinnamon and sugar. It's sliced, baked and drizzled with a powdered sugar icing. Broken up candy canes were sprinkled on top.

1 lb loaf frozen bread dough
1/4 cup butter, softened
1/4 cup sugar
1 tsp cinnamon

1 cup powdered sugar
1/2 tsp vanilla
Milk

Thaw bread dough; roll into a 6"x12" rectangle, spread softened butter over bread; blend together sugar and cinnamon; sprinkle over butter. Roll up width wise, cut into 12 (1/2") slices. Place in rectangular cookie sheet on parchment paper and let rise till doubled in size. Bake at 350 about 18 minutes or till golden. Stir together powdered sugar and vanilla; add enough milk to make of drizzling consistency; drizzle over rolls after cooling slightly. Sprinkle candy on top.

Christmas Bread (Kerststol)

2008-12-25T20:33:00.001-06:00

Christmas Bread (Kerststol),
originally uploaded by Lakenvelder.

I normally made a dutch type fruit cake. They are different from the typical fruitcake in that they usually have only currents, raisins, nuts and sometimes dates. I made this cake using frozen bread dough and add the fruit but I think next time I will use a bread mix or prepare a sweet white dough and see if I will get a better rise. This bread still was great and after having one piece I had to have another. This recipe was adapted from about.com Dutch Food by Karin Engelbrecht.

1 1/2 cups raisins
1 cup cranberries
4 tablespoons orange liqueur
1 frozen bread dough, thawed out
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1 teaspoon orange zest
1/3 cup chopped walnuts
1/3 cup chopped hazelnuts
3 oz. almond paste or marzipan
1 tablespoon melted butter
icing sugar , sift on top

Soak the raisins and cranberries in the liqueur overnight. Drain
Knead the cinnamon, vanilla extract, orange zest, fruits and nuts into the dough.

Line a baking sheet with parchment paper and sprinkle with some flour. Place the dough on the paper and form an oval shape approximately 8 inches by 12 inches, Roll the almond paste or marzipan into a log of around ten inches. Fold the dough over the almond paste lengthwise, and gently pinch to seal. Cover the bread with plastic wrap an allow to rise in a warm place until double.

Preheat the oven to 390 degree f..Brush the top with water and bake for approximate 45 minutes or until brown. Cool on a wire rack and brush with melted butter, Dust with icing sugar before serving the bread in thick slices.

Curried Fruit Compote

2008-12-25T20:08:00.001-06:00

Curried Fruit Compote,
originally uploaded by Lakenvelder.

I was really intrigued by this recipe I found from the March 2002 Food & Wind Magazine. The recipe from Tony Hill combines the sweetness of fruit with a Madras curry powder. I made a few changes to the recipe by using fresh pears and using less curry powder. This compote could be made ahead and is good served with pork, turkey and angel food cake.

2 cups water
1/4 cup dried cranberries
2 pears-peeled, cored and cut into inch inch dice
1/2 cup brown sugar
1 teaspoon curry powder, add more to taste
1 granny smith apple- peeled, cored and cut into inch dice

Bring the water to boil in a medium size saucepan. Pour 1/4 cup of the water into a glass measuring cup, add the cranberries and let soak until softened, about 10 minutes; strain.

Add the brown sugar and curry power into the saucepan with the remaining water and simmer until sugar has been dissolved. Add the pears and apple and simmer over moderate heat until tender, about 4 minutes.

In a food processor. puree 1/4 cup of the pears and apples with 1 cup of the cooking liquid. Stir the puree back into the sauce pan, Add the cranberries and serve the compote warm or at room temperature.

Broccoli with Hazelnuts and Garlic

2008-12-25T19:51:00.001-06:00

Broccoli with Hazelnuts and Garlic,
originally uploaded by Lakenvelder.

This is a easy recipe I adapted from the Food & Wine Magazine January 1999 issue. It is special for a holiday meal but is also healthy. Instead of using hazelnut oil I used olive oil. It is easier to find and used regularly in many kitchens. I used hazelnuts that were already chopped and toasted them in a toaster oven.

1/4 cup Hazelnuts, chopped
1 large bunch broccoli, cut into 1 1/2 inch florets
2 1/2 tablespoons olive oil
2 garlic cloves, sliced thinly
1/4 teaspoon crushed red pepper
salt

Toast the hazel huts in a pie pan in an oven set at 350F until toasted. Remove and let cool.

Steam the broccoli until just tender, about 5 minutes.

In a large skillet, add the garlic and cook over high heat stirring until the garlic is pale golden, about 2 minutes. Add the broccoli and red pepper and toss. Season with the salt and cook until tender, 1 -2 minutes. Sprinkle nuts on top. Serve hot or room temperature.

Mexican Rice (arroz a la Mexicana)

2008-12-24T19:14:00.001-06:00

Mexican Rice (arroz a la Mexicana),
originally uploaded by Lakenvelder.

This is one of those that has as many recipes as their are cooks.You can use a mixed chili power but I used Caldo de Pollo con Picante (Spicy Chicken Bouillon) I started this in a pan and after it was ready to cook I put it into a rice cooker to complete the cooking process. Finely diced potato, carrot and peas can be added if desired.

1 tablespoon olive oil
1/3 cup shopped onion
1 clove minced garlic
1 cup long=grain white rice or converted rice
1/2 cup peeled and chopped fresh tomato
1 3/4 cups water (2 cups for converted rice)
2 teaspoons pure ground chile or chili powder or Caldo de Pollo Picante (Spicy Chicken Bouillon)
1/2 teaspoon salt

Place the oil in a pan, add onion and garlic when hot. Cook until softened, about 2 minutes. Add the rice and cook, stirring a few times, until it turns slightly golden, about 10 minutes. Add the tomato and saute a little longer. Add the water, chile and salt. Sir to combine. Put into a rice cooker and cook on the regular cycle. When done let the rice steam for around ten minutes, Fluff the rice with a rice paddle or spoon.

Cinnamon Swirl Cookies

2008-12-24T18:29:00.002-06:00

Cinnamon Swirl, Double Choclate Chip & Mini M&M and Peanut Butter Cookies ,
originally uploaded by Lakenvelder.

Cinnamon Swirl Cookies

Add 1/2 teaspoon cinnamon to a roll out sugar cookie mix . Shape 1 tablespoon cinnamon into a line 5 inches long. Shape one tablespoon dough into a 5 inch long rope. Press one side of the rope dough into the cinnamon. On an ungreased cookie sheet coil tighly with cinnamon side facing center into cinnamon-roll shape. Press end of rope into roll to seal. Repeat with the remaining dough placing cookies 2 inches apart on cookie sheets.

Bake 7 to 10 minutes or until edges are light golden brown. Cool 1 minute and remove to cool completely .

Mix glaze until smooth:

1 cup powdered sugar
2 tablspoons milk
1/4 teaspoon vanilla

Drizzle over the cookies.

Milk Gravy

2008-12-23T20:35:00.002-06:00

This a gravy that can be made to go over dishes such as Chicken Fried Steak and Biscuit and Gravy. I do not use the recipe but just add the ingredients as I go. It is easy to prepare after you cook dishes such as fried chicken or bacon. Set aside the grease and prepare the gravy in the same pan adding back 2 tablespoons of the drippings. Another variation is to cook the sausage and then prepare to gravy with the cooked sausage. I sometimes use butter or margarine instead of the oil if I do not have drippings. You can make it as thin or thick as desired by adding or reducing the amount of milk.

@@@@@ Now You're Cooking! Export Format

Milk Gravy

none

3 tbsp. flour
1 1/2 c. milk
1/8 tsp. salt
1/8 tsp. pepper
2 tbsp. oil (or drippings)

Blend in flour; brown, stirring constantly in hot oil. Add milk. Bring to a
boil; reduce heat. Add salt & pepper. Simmer 2 minutes.

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** Exported from Now You're Cooking! v5.84 **

Roasted Vegetables

2008-12-09T21:30:00.002-06:00

Roasted Vegetables,
originally uploaded by Lakenvelder.

This is a wonderful dish of fall type vegetables, If desired you can also add some potatoes, about 3.

@@@@@ Now You're Cooking! Export Format

Roasted Vegetables

1 small butternut or lakoka squash, cubed
1 sweet potato, peeled and cubed
1 onion, quartered
1 tablespoon chopped fresh thyme or 1/4 teaspoon; dried
1/4 cup olive oil
2 tablespoons balsamic vinegar
salt and freshly ground black pepper to taste

1. Preheat oven to 475 degrees F (245 degrees C).

2. In a large bowl, combine the squash, and sweet potato.
Separate the red onion quarters into pieces, and
add them to the mixture.

3. In a small bowl, stir together thyme, rosemary, olive oil, vinegar,
salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.

4. Roast for 35 to 40 minutes in the preheated oven, stirring every 10
minutes, or until vegetables are cooked through and browned.

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NYC Nutrilink: N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.84 **

Dutch Doughnuts or fritters with yeast -Oliebollen

2008-11-30T11:33:00.001-06:00

Dutch Doughnuts with yeast,
originally uploaded by Lakenvelder.

Oliebollen made with yeast.

This recipe makes a huge amount or 6 to 7 dozen. If you are not making for a crowd I suggest making half of the portions. You can change or omit any of the fruit as desired.

2 packages of instant yeast
2 cups lukewarm water or milk1/2 cup sugar
2 eggs, slightly beaten
1/2 cup shortening, softened
7 to 71/2 cups, sifted flour
2 teaspoons slat
4 cups chopped uncooked apples
1 1/4 cups raisins
1 cup currants
oil for deep-frying
powdered sugar or cinnamon sugar.

Blend the yeast with the water or milk, Sir in sugar, eggs and softened shortening. Mix the flour and salt and add the the yeast mixture and mix until well blended. Add the apples, raisins and currants, Let batter rise until doubled in a warm place. Break off by spoonfuls and deep-fry in hot oil, 3754 degrees F. until golden brown. Drain on absorbent paper and roll in sugar.

Turkey Croquettes

2008-11-30T11:22:00.001-06:00

Turkey Croquettes,
originally uploaded by Lakenvelder.

Turkey croquettes were a normal entree made with leftover turkey my mother would prepare. These can be make with chicken too.

3 tablespoons butter or margarine
3 to 4 tablespoons flour
1 cup milk
1 teaspoon mince parsley
1 to 2 teaspoon minced onion
2 cups minced, cooked chicken or turkey
1/2 teaspoon lemon juice
pinch sage
salt and pepper to taste
1 egg
1 tablespoon water
rusk or bread crumbs
oil for frying

In a sauce pan, melt the better or margarine and stir in the flour. Gradually add the milk to make a thick sauce. Add parsley, onion, chicken, and lemon juice. Add seasonings. shape into cones or cylinders. Blend slightly beaten egg and water. Roll cones in crumbs, then in egg mixture and then into crumbs again. Chill. Heat oil to 385 degrees F. and fry croquettes until golden brown.

Spicy French Toast

2008-11-30T09:19:00.001-06:00

Spicy French Toast,
originally uploaded by Lakenvelder.

I like to add spice to my french toast. It also tastes great adding a little vanilla or almond flavor. You can also use eggnog. I also like to use a thick sliced bread Texas Toast bread works great.

Spicy French Toast

(4 servings)

10 to 12 slices white bread - preferably day-old (absorbs more egg mixture)
1 cup milk
4 large eggs
1/4 teaspoon each of nutmeg, cinnamon, allspice and cloves
1 teaspoon salt
maple syrup or other syrup

Break eggs into a wide, shallow bowl or pie plate; beat lightly with a fork. Stir in sugar, salt, and milk.

Over medium-low heat, heat griddle or skillet coated with a thin layer of butter or margarine.

Place the bread slices, one at a time, into the bowl or plate, letting slices soak up egg mixture for a few seconds, then carefully turn to coat the other side. Soak/coat only as many slices as you will be cooking at one time.

Transfer bread slices to griddle or skillet, heating slowly until bottom is golden brown. Turn and brown the other side. Serve French toast hot with butter and syrup.

Uploaded by Lakenvelder on 30 Nov 08, 9.08AM CST.

Turkey looking for treat

2008-11-27T13:05:00.001-06:00

Turkey looking for treat,
originally uploaded by Lakenvelder.

Smoke-Grilled Cider-Basted Turkey

2008-11-26T17:47:00.003-06:00

Smoking adds a robust flavor to turkey that I really like. This basting mixture helps keep the breast moist without foil. If you used foil it would not allow the smoke to penetrate the bird. When you cook the turkey in a grill or smoker you cook using indirect heat. If you tried to cook the turkey without using indirect heat you would cook the outside before the bird was all the way cooked. I prefer the gas grill but many like using charcoal briquettes.

This recipe uses a standard 22 1/2 inch grill with a smaller turkey around
12 to 14 pounds. It is too risky to try to cook a larger bird on a grill especially with the factors of cooler weather in many areas working against the grill. It you have a breeze you have to be very vigilant with watching to make sure the gill maintains a temperature of 325 degrees F. I have made barriers around the grill at times when the weather is cold. I also suggest using a meat or grill thermometer to watch the temperature.

When you cook this turkey I suggest using a aluminum pan because the pan gets covered with smoke.

First mix the cider baste:

4 tablespoons unsalted butter
1/3 cup shallots or red onion
2 cloves garlic minced
1 cup of apple cider
1/2 cup dry white wine or water.
1 teaspoon dried rosemary
1 teaspoon dried sage
1/2 teaspoon salt.

Melt the butter in a saucepan over medium heat add the shallots and garlic and cook until softened. Add the cider, spices and slat. Reduce the heat and simmer 190 minutes.

One 12-14 pound turkey
1 medium apple, peeled and chopped
1 small onion, chopped
2 garlic cloves minced
1/2 teaspoon rosemary
1/2 teaspoon sage
1/2 teaspoon salt

Remove the neck and giblets from the turkey, Rinse the turkey inside and out. Pat dry. In a small bowl mix all of the ingredients. Fill the neck cavity with the mixture and use a skewer to close. Put the remaining into the body cavity. Fold the turkey wings over and tie back. Tie the drumsticks together. Place in a large disposable aluminum foil pan.

For a Gas Grill:
For a gas grill preheat and place wood chips in a box or wrapped in aluminum foil with a few holes. Turn off one burner and have one on medium. Place the pan in the middle of the grill. Pour 2 cups water in the pan. Baste the turkey with the cider mix as the turkey cooks. Cover and grill until the meat thermometer reads 180 degrees F. If turkey starts getting too brown tent it with foil. Add more water as needed.

Mascarpone Cheese Substitution Recipe

2008-11-26T16:21:00.001-06:00

Since Mascarpone is very expensive many people including Italians use a substitute this recipe below comes very close to the taste of Mascarpone cheese.

8 ounces of softened cream cheese
3 tablespoons of sour cream
2 tablespoons of heavy cream (liquid, not whipped) 35% whipping cream

Combine all ingredients.

Use a substitute for mascarpone when making Tiramisu.

Pasteurized egg yolks

2008-11-26T16:09:00.002-06:00

I needed some pasteurized eggs for a safe Tiramisu I was preparing for Thanskgiving and this type of product is difficult to find in this area. I could not even find the lady fingers so I will use vanilla wafers as a substitute.

This recipe is from the American Egg Board. The link to this and other way to prepare eggs save can be found in the eggcyclopedia link below.

Cooking egg yolks for use in recipes Cook egg yolks for use in mayonnaise, Hollandaise sauce, Caesar salad dressing, cold souffles, chiffon and mousses and other recipes calling for raw egg yolks. You can use the following method with any number of yolks.

In a heavy saucepan, stir together the egg yolks and the liquid from the recipe (at least 2 tablespoons liquid per yolk). Cook over very low heat, stirring constantly, until the yolk mixture coats a metal spoon with a thin film, bubbles at the edges or reaches 160° F. Immediately place the saucepan in ice water and stir until the yolk mixture is cool. Proceed with the recipe.

eggcyclopedia

Pumpkin Fudge

2008-11-22T12:37:00.002-06:00

Pumpkin Fudge,
originally uploaded by Lakenvelder.

I discover pumpkin fudge last year at this time while visiting Russell Stover Candies. I found this recipe at the Pumpkin Nook's Cookbook and it is outstanding. with a nice mild pumpkin caramel flavor.

1 Cup Milk
3 Cups Sugar
3 Tablespoons Light Corn Syrup
1/2 Cup Pumpkin
Dash Salt
1/2 Teaspoon Cinnamon
1/2 Teaspoon Allspice
4 Tablespoons Margarine
1 Teaspoon Vanilla

Preparation Directions:

* Combine milk, sugar, corn syrup, pumpkin, and salt in a large pan.

* Cook over medium heat until boiling, stirring constantly.

* When mixture comes to a full boil, reduce heat and simmer until mixture comes to the softball stage.

* Remove from heat.

* Beat in cinnamon, allspice, margarine, and vanilla.

* Cool, then beat until thick and mixture looses it's gloss.

* Spoon into buttered dish.

Broccoli and Provolone Alfredo

2008-11-15T20:09:00.014-06:00

This recipe is from the great-Italian-Chicago- recipe website. What would a Italian meal be without pasta. This is a alfredo that is not too complicated and has easy to find ingredients.

Broccoli and Provolone Alfredo

1 pound of linguini
1 bunch of broccoli, cut into pie; ces
3 tablespoon of butter
2 tablespoon of flour
2 cups of heavy whipping cream
1/2 cup of milk
1/4 cup of fresh grated parmesan; cheese
8oz of provolone cheese, shredded
1/2 tsp of salt
1/2 tsp of fresh ground black pepper

PREPARATION

In 6 quarts of boiling salted water, cook the pasta until al dente. Around 8 to 10 minutes. # In a large pan sauté the broccoli in the one and a half butter until tender. # In a medium size saucepan melt the remaining butter and stir in the flour. Add cream and milk and bring to a boil stirring constantly until the mixture thickens slightly. # Stir in the parmesan and provolone cheese and stir until cheese is melted. Add the broccoli and linguini to the sauce and mix.

Three-Mushroom Dressing

2008-11-15T20:00:00.002-06:00

This is a recipe from Bon Appetit| November 1996 which is rated very well. I like to put mushroom in my dressing so this should be a nice change.

3 1/4 cups canned low-salt chicken broth
1 ounce dried porcini mushrooms, rinsed
6 tablespoons (3/4 stick) butter
2 cups chopped onions
1 cup chopped celery
2 1/2 teaspoons dried marjoram
1 teaspoon dried thyme
3/4 pound fresh shiitake mushrooms, stems discarded, caps coarsely chopped
3/4 pound crimini mushrooms, stems trimmed, caps coarsely chopped
1 1/2 teaspoons salt

8 cups 1/2-inch pieces crustless country-style white bread (about 1 pound)
1/2 cup finely chopped fresh Italian parsley
2 eggs, beaten to blend

Preparation

Bring 2 cups chicken broth to boil in small saucepan. Add porcini mushrooms. Cover and remove from heat. Let stand 30 minutes to soften porcini mushrooms. Using slotted spoon, transfer porcini to work surface. Finely chop porcini. Reserve 1 1/2 cups mushroom soaking liquid for gravy base .

Preheat oven to 400°F. Butter 13x9x2-inch baking dish. Melt 6 tablespoons butter in heavy large pot over medium heat. Add porcini, chopped onions, celery, marjoram and thyme. Cover and cook 10 minutes, stirring occasionally. Add shiitake, crimini and 1 teaspoon salt. Cover and cook until mushrooms begin to release their liquid, stirring occasionally, about 5 minutes. Increase heat to medium-high. Uncover and cook until almost all liquid evaporates and mushrooms brown lightly, stirring frequently, about 8 minutes. Transfer mushroom mixture to large bowl. (Mushroom mixture can be prepared 1 day ahead. Cover and refrigerate.)

Add bread, chopped fresh parsley, remaining 1 1/4 cups chicken broth and 1/2 teaspoon salt to mushroom mixture and stir to blend. Season with pepper. Mix in eggs. Transfer dressing to prepared dish. Cover with aluminum foil. Bake 20 minutes. Uncover and bake until light brown, about 20 minutes.

Olive Garden Pineapple Tiramisu

2008-11-15T19:48:00.006-06:00

This is a dessert I am preparing for an Italian style thanksgiving. This come from the Olive Garden recipe page.

Ingredients
1/2 cup pasteurized egg yolks
1 lb Mascarpone cheese or substitute
6 tbsp sugar
1 pineapple
1 box of lady fingers
4 strawberries, cut half
1/4 pint wild berries

Procedures

WHISK egg yolks and 4 tbsp sugar together in a mixing bowl until it becomes a pale color and is light in volume and texture. Be sure not to over "cream" the mixture. Add mascarpone cheese and stir until consistency is smooth.
REMOVE skin from pineapple with a large knife. Cut in half and remove core. Cut a 1 inch slice from the bottom. Place in a food processor with 2 tbsp sugar. Pulse until fruit is finely chopped and has released juice.
DRAIN contents into a strainer and preserve juice. Discard chopped pineapple in strainer.
CUT remaining pineapple into 1 inch slices.

LAYERING THE TIRAMISU

SOAK 10 lady fingers in pineapple juice until liquid is absorbed. Do not allow them to sit too long.
PLACE a layer of lady fingers in a round mold. Cover lady fingers with slices of pineapple.
ADD a thick layer of mascarpone cream. Repeat process.
GARNISH by alternating lady finders, remaining pineapple slices, sliced strawberries and wild berries.
REFRIGERATE for a minimum of 1 hour before serving.

Thanksgiving-2008

2008-11-15T19:32:00.015-06:00

Thanksgiving is coming up and I have been giving some thought on what I will prepare this time. I will of course prepare the typical fare as you can see with Thanksgiving 2005 but I usually try something a bit different . I think this year I will add an Italian fare.

Thanksgiving 2008 Menu

So I already started my Meal Plan:
Need Servings for 6

Roast Turkey
Old Fashioned Mashed Potatoes .
Classic Green Bean Bake .
Turkey Gravy
Regular Herbed Stuffing
Candied Sweet Potatoes .
Cream Style Corn
Sour Cream Salad
Cranberry–Pear Relish .
Cranberry Jell Relish(canned)
Cranberry Relish( canned)
Olives (canned)
Rolls

Italian Style Additions this year:
Pineapple Tiramisu
Three Mushroom Dressing
Broccoli and Provolone Alfredo

Olive Garden Pumpkin Cheesecake

2008-11-15T19:15:00.005-06:00

I fist had this when we stopped at the Olive Garden from an airport trip. This cheese cake was scrumptious and I have been wishing I could have some more since that day. When I did a search I found this copycat recipe and prepared it.

Crust

1 1/2 cups gingersnap cookie crumbs
3/4 cup finely chopped pecans or walnuts -optional
6 tablespoons unsalted butter, melted
.

Filling

3-8 ounce pkgs. cream cheese, at room tempera; ture
1 cup sugar
1 teaspoon cinnamon
3/4 teaspoon ginger
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1-1/4 cup pumpkin puree
5 large eggs
1/2 cup heavy cream
.
Caramel sauce

1/2 cup butter
1/2 cup brown sugar
1/4 cup milk
1/2 teaspoon vanilla extract
dash of salt
.
Sweetened whipped cream

1 cup heavy cream
1/2 teaspoon granulated sugar
1/2 teaspoon vanilla extract
garnish
1/4 cup gingersnap snap cookies, coarsely c; rushed for larger crumbs
used in crust.

Crust Instructions:

Lightly butter a 10 inch round cake pan. Combine gingersnap crumbs, nut, and butter in a bowl, and mix well. Press mixture firmly into prepared pan, and refrigerate for at least 30 minutes. Preheat oven to 350 degrees. . Filling Instructions: In a bowl, beat cream cheese until smooth. Add sugar and spices, beat until light in texture. Add pumpkin puree and mix until just blended. Stir in eggs one at a time, scraping sides of bowl after each addition. Stir in cream. . Pour batter into crust, and put cake pan in a roasting pan. Add hot water to roasting pan halfway up sides of cake pan. Bake in center of oven until cheesecake is firm to touch and slightly puffed, about 50 minutes. Let cheesecake cool on a wire rack for about 45 minutes. Cover, and refrigerate for at least 4 hours. Once cheesecake is completely chilled, lower the pan into a hot water bath for 2-3 min. to loosen the crust. Invert a large, flat plate on top of cheesecake; invert pan, and remove. Put a second plate on bottom of cheesecake, and turn it right side up. . Caramel Sauce Instructions: Put all ingredients except vanilla in small saucepan with heavy bottom. Bring to boil over medium heat. Boil 4 minutes. Remove from heat, let cool approximately 5 minutes then stir in vanilla extract. . Sweetened Whipped Cream Instructions: Whip cream an high with an electric mixer. When cream begins to thicken and form soft peaks add sugar and vanilla. Mix until cream has firm peaks. Fill decorating bag fitter with #22 star tip with whipped cream and pipe rosettes onto cheesecake.

Garnish: Pipe sweetened whipped cream on top of cheesecake. Sprinkle top with reserved crumbs. Drizzle with caramel sauce. . Cheesecake will keep for 4-5 days in refrigerator and 2 weeks in the freezer.

--

OATMEAL COOKIES WITH CHERRY & CHOCOLATE CHIPS

2008-11-10T19:35:00.002-06:00

IMG_3239,
originally uploaded by Lakenvelder.

I saw this package of cherry chips in the grocery store so I picked up a bag. Today I decided to try something with them. Oatmeal cookies with the cherry chips and chocolate chips seemed like a good combination. I used the Betty Crocker cookbook Oatmeal-Raisin Cookies recipe leaving out the raisin and adding chips instead. Everyone enjoyed these cookies although I felt they were too sweet. A good cookie for children if.you want to make something a bit different.

Indonesian Fried Rice: Nasi Goreng

2008-11-10T19:22:00.002-06:00

Indonesian Fried Rice: Nasi Goreng,
originally uploaded by Lakenvelder.

The novel Island by Aldous Huxley setting was in the fictional Buddhist Island of Pala. The island of Pala is probably one of the islands of the Indonesian Archipelago. Indonesian food has been popular in Dutch cuisine ever since the days of the Dutch East India Company in 16th and 17th centuries.

I used the pre-cook shrimp used for salad. If you use this make sure you only stir fry until hot.

Indonesian Fried Rice: Nasi Goreng

3 cups white long-grain rice, uncooked or 6 cups cooked

3 tablespoons sunflower oil

3 eggs, beaten

2 tablespoons soy sauce

1 tablespoon oyster sauce

1 teaspoon chili paste

1 small onion, chopped

3 cloves garlic, minced

1 yellow, red or orange pepper, finely sliced

9 oz shrimps

4 oz peas, fresh or frozen

Cook the rice, set aside.

In a large frying pan, heat 1 tablespoon of the oil. Pour in the egg and make a thin omelette. Turn over and cook until both sides are set. Remove from the frying pan, roll up and slice thinly. Put to one side.

On medium heat the remaining oil in the frying pan and add the soy sauce, oyster sauce and chili paste. Fry about 2 minutes.

Add the onion, garlic, pepper, shrimp and peas and, stirring continuously, fry until all the ingredients are cooked but still have a slight crunch, between 3 and 5 minutes.

Finally, add the rice 1/3 of it at a time and stir until the shrimps and vegetables are evenly distributed and the rice is warmed through. Add a little more oil at this point if the frying pan is getting too dry.

More About the Lakenvelder Food Blog

2008-11-10T10:47:00.003-06:00

This blog is an adventure in cooking. Many of the recipes are that are everyday type of food we eat here at Lakenvelder Farms while others are an adventure. I may see a new product I have never seen at the Grocery store and pick it up to see what yummy food I can produce while others I get inspiration from a book I picked up or something I tried at a restaurant that I want to reproduce.

I have in the past had a comment saying I should make mom recipe. Growing up it was always the same thing for the most part so that would leave this blog with 7 recipes. Baked chicken, meatloaf, spaghetti, tuna noddle casserole etc. The typical everyday American recipes. I on the other had like to be bold. It may be Pakistani one night and Italian the other. However, because I work full time most of the real experimentation is done on the weekend when I do not have other pressing matter to attend to. Some times we really enjoy the recipes such as the Balti food or would rather not make it again. I usually make comments on those. I usually add the recipes for an American audience but if anyone would like help converting to kg or needs help for a substitute. If anyone has a suggestion please feel free to post.

All of the photos are taken by me. I do not have a professional set up so many times the photos are not the greatest but I like to post to give you an idea of what the finish recipe would look like.

I hope you enjoy this blog and try out some of the recipes.

Balti

2008-11-09T17:24:00.008-06:00

Greg Mortenson stumbled into an impoverished Pakistani village in Three Cups Of Tea. In this remakable book you will read how he began providing the poorest students with a balanced education.

Tip: to make this even quicker by a pre-roasted chicken and cup up and omit the water.

Balti Chicken

1 pound of boneless chicken. cut into 1 inch pieces
8 tomatoes , sliced
2 cloves of garlic, minced
6 curry leaves
1 tbsp. of fresh coriander/cilantro, chopped leaves
1/4 tsp. of mustard seeds
1 tsp. of ground coriander
1 tsp. red chilli powder
1 tsp. salt
1 tsp. ground cumin
1 tbsp. sesame seeds, toasted
5 fluid ounces of water
4 tbsp. of vegetable oil

Heat the oil in a large pan, add the curry leaves and mustard seeds and stir well.

Add the tomatoes and cook for 5 minutes, stirring, then add the ground coriander, chili powder, cumin, salt and garlic and continue to cook for 2-3 minutes longer.

Raise the heat then add the cubed chicken and stir fry for 5 minutes.

Pour in the water, bring to the boil, then simmer for 20-30 minutes, stirring from time to time, until the chicken is cooked and the sauce has thickened.

To serve - transfer to a heated serving dish and sprinkle the sesame seeds and chopped coriander over the top. Serve immediately.

Balti Potatoes

6 medium sized potatoes, cut into 5mm slices
3 pieces curry leaves
3 cloves garlic, thinly sliced
2 pieces medium-sized onions, sliced
1 piece fresh red chili, seeded and sliced
1 piece fresh green chili, seeded and slice; d
3 tbsp vegetable oil
1 tbsp coriander, chopped
1 tsp dried red chili, crushed
1/2 tsp white cumin seeds
1/2 tsp mixed onion, mustard and fenugreek; seeds
1/2 tsp fennel seeds
1/2 tsp fresh root ginger, shredded

Preparation Instructions:

Heat oil in a wok until very hot.

Lower the heat and add the cumin seeds, garlic, ginger, fennel seeds, fenugreek seeds, mustard, onion, dried red chilies and curry leaves.

Stir-fry for 1 minute.

Add the onion slices and fry or another 5 minutes or until the onions are golden brown.

Add the potatoes, coriander and fresh red and green chilies to the wok and mix well.

Cover tightly with a lid and cook over very low heat for around 5 - 7 minutes or until the potatoes are tender.

Remove the lid and transfer to a serving plate.

Catalonia Spain Meal

2008-11-02T17:35:00.005-06:00

Catalonia Spain Meal,
originally uploaded by Lakenvelder.

As I was reading Zorro I came to a part where a meal was listed. This is not the same as the meal prepared but contains dishes from the region that could be served. Many of the dishes listed had internal organs which would not be desired by many Americans.

Tomato Toast

Slice Italian or french bread thick
1 tomato, halved
1 garlic, halved
olive oil
salt

4 toasted thick slices of Italian or french bread
Rub with the garlic and then the tomato to soak the bread tops.
Drizzle with olive oil to taste, and then sprinkle with salt

Serve hot.

Catalonian Stew

This is a rustic stew. Every family makes it a little difference and it depends on what is available. This is more of an US version with what can easily be found in local stores.

1 piece of lamb (neck, chop or what is available)
1 prosciutto bone or ham bone
2 pounds beef or pork marrow (soup) bones
5 quarts water
1 slice french bread
1 large egg, beaten
1/2 pound ground pork, turkey or beef
1/2 pound Botiffara or chicken sausage, casing removed and crumbled
2 garlic cloves, chopped
1/4 cup chopped parsley leaves
slat and pepper

1/4 cups fresh bread crumbs
! potatoe pelled and cut into chunks.
1 carrot , sliced into coins
1 pound swiss chard, chopped and stems removed.
Four for dredging

Place the lamb and bones in a large pot. Cover with water and bring to a boil. Boil for two hours. Add more water, if needed.

Make the meatballs. Soak the bread in water and squeeze the water out and mixe with the egg in a bowl. Add the ground meat and sausage, garlic and parley. Season with salt and pepper.
Make into meatballs. Set aside in refrigerator.

After the bones have boiled for two hours remove the marrow and meat from any of the bones and chop up. Discard the bones. Strain and add to stew pot. Bring to boil and add carrots, potatoes and swiss chard, season to taste with salt and boil fot 10 minutes. Dredge the meatball evenly in flour add to the broth and boil until firm, about to 25 minutes. Add more water as necessary. Serve immediately.

Barcelona Style Paella

3 cups rice
1 pound frands
16 mini franks
8 oz salami, sliced thin
1/3 cup olive oil
3 garlic, sliced
1 onion, diced
1/4 teaspoon saffron, crushed
4 cups chicken broth
1 med tomato, peel, seeded and diced
1 red pepper. seeded and cut into strips
bay leaf
salt and pepper

Preheat oven to 350 F. Cut four the the franks into four long slices
Slice the remaining franks into pieces. Heat 2 tablespoons oil and cook the franks until lightly brown, Remove and add the remaining franks and cocktail franks until brown. Remove and set aside.

Add the remaining oil,, garlic, onion to pan and cook for 3 minutes. Add the rice and saffron and cook until rice is golden brown. Add the broth and bay leaf. B covered for 20 minutes. Salt and pepper to taste. In a 4 quart oven safe casserole dish add the rice, sausages, tomatoes and peppers arranging so some are on top.Heat for 15 to 20 minutes.

Moon and Star Watermelon

2008-11-02T13:09:00.003-06:00

This is one of the most successful heirlooms in the United States. It is a neat looking melon due to its dark green color and yellow specks. This is were one of it most popular common names comes from because it reminds you of the galaxy. It is also extraordinary sweet and flavorful. If you garden try this next year plant one or two or visit you nearest market garden and enjoy.

Scrambled Eggs, Toast and Hash Brown Potatoes

2008-09-21T12:12:00.003-05:00

There is really a typical American Breakfast. It really depends on the day of the week, regions and person preferences. This is an easy breakfast to prepare but making the Hash Brown Potatoes is a little time consuming so most people either eat this on the week ends or at restaurants. I made it this weekend after reading Any Given Doomsday. Their was one part were they made breakfast.

To make the best hash browns it is desirable to get the potatoes as dry as possible. Usually using a ricer is the preferred method but you can use a grater and then get the potatoes as dry as possible with paper towels.

In a frying pan heat oil on high heat and add the potatoes in a single layer. Fry until crisp and turn. Repeat the other side. This should get you crisp hash browns.

Hash Browns

3 Tbsp olive oil
1 lb baking potatoes, peeled and grated
Salt and pepper to taste

I add a little water to my eggs to help scramble them to help with the mixing.

2 eggs
1 tablespoon water

Mix the eggs and water in a bowl until mixed together. Add to a frying pan with a tablespoon oil. Fry in a frying pan until cooked. Be careful to not over cook.

Smoked KC Style Brisket

2008-09-14T09:57:00.008-05:00

Smoked KC Style Brisket,
originally uploaded by Lakenvelder.

Kansas City Dry Rub

2 tablespoons brown sugar
2 tablespoons ground paprika
1 tablespoon white sugar
1 tablespoon garlic salt
1 tablespoon chili powder
1 tablespoons ground black pepper
1 teaspoon ground cayenne
1/2 teaspoon dry mustard

Mix all the ingredients in a small bowl. Rub on the meat you plan to BBQ or smoke. You can save any unused rub in a container in the freezer.

This is a little spicy.

Labor Day BBQ

Copenhagen Cod Cakes

2008-07-29T22:19:00.004-05:00

Copenhagen Cod Cakes,
originally uploaded by Lakenvelder.

1 pound Cod Fillets, fully thawed

8 cups water with 3 tablespoons salt

1 teaspoon dill weed

4 peppercorns

1/2 cup cooked diced potatoes

1/2 cup grated carrots

1 cup breadcrumbs

2 tablespoons grated onion

2 tablespoons chopped fresh dill or 1 teaspoon dill weed

1/2 cup mayonnaise

1 tablespoon minced gherkin or dill pickle

1 egg

1 tablespoon Dijon mustard

vegetable oil

butter or margarine

Bring water to a boil. Add dill and peppercorns. Reduce heat and add fillets. Simmer until fish is opaque. This should take about five minutes. Remove, drain all water and then flake fish into a large bowl. Add potatoes, carrots, 1/4 cup breadcrumbs, dill and onion. In another bowl, combine mayonnaise, gherkin or pickle, egg and mustard. Fold it into fish mixture. Form into six patties. Place remaining breadcrumbs on a plate and coat the fish cakes well with crumbs so that they are firm. Cover and refrigerate for 1 hour.

Heat oil and butter in a skillet. Cook as many fish cakes as will fit in the pan giving you enough room to turn them. Sauté about 3 to 4 minutes on each side. Keep warm at 200 until ready to serve.

Mulberry Sauce

2008-07-29T21:48:00.003-05:00

Mulberry Sauce,
originally uploaded by Lakenvelder.

This is a simple sauce that can be used for chicken or pork. The main problem is finding a source of mulberry jelly. If you look around you can find it online at Murphy Orchards Online Store or Gramas Jellies.

Mix together:

1/2 cup mulberry jelly
1 tablespoon Dijon mustard

I mixed the two together and heated it in a sauce pan.

Spoon over your meat.

Honey Roasted Chicken

2008-07-19T21:51:00.003-05:00

Honey Roasted Chicken,
originally uploaded by Lakenvelder.

This is a very simple recipe. The honey gives the chicken a little sweetness. We had a very simple meal of Honey Roasted Chicken, Baked Potatoes and Sliced Cantaloupe.

Ingredients:

one 4 to 6 pound chicken
Butter
Salt
Honey

The first step to to preheat the oven to 400 degrees F.

Now rice the chicken and pat dry with paper towels. Place the chicken on a rack in a roasting pan.

Melt 1/4 cup butter. Brush the butter on all sides of the chicken. Make sure you save some to use later. Sprinkle salt over the chicken.

Roast the chicken for 20 minutes. and then flip the bird over and roast for another 10 minutes.

Mix some honey in with the butter. Take a pastry bush and brush the mixture on the chicken. Roast for another 10 to 15 minutes until done.

Take the bird from the oven and let it sit for 10 minutes before carving.

Taco Salad

2008-07-19T13:24:00.002-05:00

Taco Salad,
originally uploaded by Lakenvelder.

This is a budget meal lower in fat than the normal taco salad because you bake the shell instead of frying. Oven safe bows and cooking spray is how you create the shell. You can further reduce the fat of this by using non-fat refried beans or pinto beans smashed.

Ingredients:

1 pound lean ground beef
vegetable cooking spray
1 small onion , chopped
a garlic clove, shopped
1 tablespoon fajitas seasoning
1 jar (12 oz) of salsa
6 (8 inch) flour tortilla
smashed Pinto beans or refried beans ( around two cans or more)
1/2 head iceberg lettuce, shredded
Garnish, sour cream and chopped tomatoes

Cook the beef in a skillet coated with cooking spray until the beef is not longer pink.( around 7 minutes)Set aside.
Saute onion in skillet coated with cooking spray 5 minutes Add garlic and saute 1 minute, Return beef to skillet. Add fajitas seasoning and 1/2 cup salsa. Cook over medium-high heat 3 minutes or until thoroughly heated and liquid is evaporated.

Cat both sides of one tortilla with the cooking spray and place into a bowl. Place the bowl on a cookie sheet.

Bake for 10 minutes or until crisp in a 350 degree oven. Repeat with remaining tortillas. I used 5 bowls at a time with good results.

Spread the beans evenly over the bottom of each tortilla shell. Add lettuce and beef, Top with desired toppings.

Serving for 6.

Chili Stack

2008-07-19T12:31:00.001-05:00

chili Stack,
originally uploaded by Lakenvelder.

This is a budget meal that that can be very quick to make or you can use if as a way to use leftover chili and beans. It has all sorts of possibilities. You could use chicken and even fish instead of the ground beef. The flavors would go well with just about any type of meat. You could also skip the meal and go vegetarian and still have a great balanced meal. This meal already has one vegetable because of the beans so you I suggest serving with a salad.

I made this earlier this week after work and it took 20 minutes because I cooked the rice. You could use an instant rice or boil in the bag rice.to make it even quicker.

Ingredients:

Rice (make white or wheat rice for 4 to 6 people
cilantro , fresh
1 bag corn chips
5 to 6 cups of chili and beans (canned, frozen or home made.
10 oz to 1 pound of cheese (jack ,cheddar is what I suggest)
1 pound ground beef ( or any type of meat)
Sour Cream
Peppers
olives

Place some corn chips on a pate of large bowl.
Add 1/2 to 1 cup of rice on top.
Add the chili and beans on top
Add the cheese shredded.
Top with sour cream, olives, cilintro , chili peppers, shredded lettuce or cabbage if desired.

Enjoy!.

Hit: If you want to cut down on the fat use non-fat chips or oven bake corn tortillas.

Green Beans and Bacon

2008-07-15T19:25:00.001-05:00

Green Beans and Bacon,
originally uploaded by Lakenvelder.

Easy Side dish. Fry a few bacon strips until crisp. Blanch the green beans in boiling water for 3 to 4 minutes. Drain and place into a heated frying pan with oil or bacon grease. Stir fry until done. Add the bacon the last 1 or so. Serve.

2008-06-30T06:52:00.004-05:00

http://www.flickr.com/photos/globetrotter1937/1918330490/

I did not have as much onions as pictured but I did have an excess of onions that I wanted to preserve. I decided to freeze quite a few of them. They are easy to freeze. The only problem is that you have to cut up so many onions at once and your eyes can get very watery. I used a burning candle to help.

How to freeze onions

Cut up the onions. I cut them in small pieces.They can be minced later if I need them smaller. Place them on a single layer on a baking sheet. Place them in the freezer to freeze. When they are frozen put them in a freezer container or zip lock bag.

There you go onions ready to be used for cooking.

Freezer Cookies

2008-06-29T17:46:00.002-05:00

This is a large recipe I justed to make all the time just for the freezer( for 312 cookies). Today while cleaning the freezer I found some chocolate packages I had gotten some on sale while others were left over from other recipes (white chocolate) so I decided to make a batch. I did not have any nuts so did not use them.

2 cups brown sugar
2 cups granulated sugar
3 cups butter or margarine
6 eggs
1 12/ teaspoons hot water
1 tablespoon vanilla
1 tablespoon salt
6 3/4 cups all-purpose flour
3 large packages (12 0z.each chocolate ships)
2 1/2 cups chopped walnuts

Cream the sugars and butter or margarine until smooth.

Beat in the eggs one at a time.

Stir in water, vanilla and salt

Add flour and mix well until blended.

Mix in chocolate ships.

Drop by a small spoonful on greased sheet.

Bake in 275 degree oven for 10 minutes or until lightly browned.

Banana Bread

2008-06-29T16:23:00.005-05:00

I was cleaning out my freezer today and noticed I needed to use up some frozen bananas and some chocolate. I decide to make some banana loafs. These recipe makes one large loaf but since I prefer smaller loafs I made three. Quick breads do not require a lot of time so you can have hot breads in a flash.

Banana Bread

1 3/4 cups all-purpose flour
2/3 cups sugar
2 teaspoon baking powder
1/2 teaspoonful baking soda
1/4 teaspoon salt
1 cup mashed ripe banana (2-3 medium)
1/3 cup shortening, margarine, or butter
2 tablespoons milk
2 eggs
1/4 cup chopped nuts (optional)

In a large mixer bowl combine 1 cup four, sugar, baking powder, baking soda and salt. Add the banana; shortening, margarine or butter and milk. Beat with an electric mixer on low speed till blended, then on high speed for 2 minutes. Add eggs and remaining flour; beat until blended. Stir in nuts, if desired.

Pour int a greased 8x4x2 loaf pan*. Bake in a 350 degree oven for 55 to 60 minutes or when you put a toothpick in the center and it comes out clean. Cool for 10 minutes on a wire rack. Remove from the pan, Cool on a wire rack until thoroughly cool. Wrap and store overnight before slicing.

Makes on loaf (16 servings)

* I used three smaller loaf pans.

Freezing Carrots

2008-06-29T16:04:00.002-05:00

I had some carrots do something with before they would go bad. I did not have enought to can and did not want to dry theses so I went the freezing method.

It is better to have tender young carrots but I have before frozen carrots to use later for stews and rice dishes.

First trim, wash and peel. Small carrots can be left whole. The others should be cut into 1/4 inch slice or if you prefer diced.

Put the carrots in boiling water for 2-5 minutes or steam them for 4-5 minutes. Cool the carrots and then pack and freeze.

It is as simple as that and now you have carrots to use at a moments notice.

Simple Cucumber Salad

2008-06-28T18:59:00.003-05:00

I used Poona Kheera cucumbers for this recipe but you can used any type you like.

3 large cucumbers, thinly sliced
1/4 teaspoon salt
3 tablespoons vinegar
1 tablespoon vegetable oil
1 tablespoon sugar

Combine vinegar, salt oil, and sugar, in a serving bowl. Mix in cucumber. Refrigerate at least 2 hours. Serve cold or at room temperature.

Cherry Cobbler

2008-06-28T18:14:00.005-05:00

After collecting the cherries for the small cherry tree with the six cups or ripe cherries we made a quick cobbler with tree of the cups and froze the other three to make something later.

The recipe used is the quick cobbler with the cherries used instead of the peaches.

I also gathered mulberries to prepare Mulberry jelly.

I used a simple recipe and Sure-jell directions. I am sure other types of pectin would work but it happens to be the brand I used.

3 cups berry juice
5 cups sugar
2 tablespoons lemon juice
1 box (package Sure- pectin.

LAMB CHOPS WITH ARTICHOKES

2008-05-17T22:04:00.001-05:00

LAMB CHOPS WITH ARTICHOKES, originally uploaded by Lakenvelder.

I have not made lamb in a long time mostly because good cut are a bit difficult to come around here. The last time I purchase some lamb it was very bad. I found these the other day at the grocery stone and they looked good. You will find this recipe very easy and a nice recipe that add to the flavor of the lamb.

Lamb chops ( i had 4 large ones)

I marinaded them for 1 hour in this marinade which I just mixed together but these are the approximate amounts.

INGREDIENTS:

2 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon soy sauce
salt as needed
pepper, as needed

Make the artichoke and zucchini Sauté

INGREDIENTS:

3 tablespoons finely chopped onion
1 teaspoon minced garlic
2 tablespoons olive oil
1 zucchini, cut into julienne pieces
1 tomato chopped into pieces
1 can artichoke bottoms or 5 cooked artichoke bottoms, sliced
salt, as needed
pepper, as needed

Sauté the onion and garlic in the oil. Add the zucchini and sauté for 3 to 4 minutes or until moisture form the zucchini has cooked away.
Add the chopped tomatoes and artichoke, Continue to sauté until hot, 3 to 4 minutes. Season with the salt and pepper.

Prepare the chops:

Cook the lamb on a grill or broiler unit done to the desired doneness. 135°F/63°C for rare up to 170°F/75°C for well done.

Serve the chops on a bed of the artichoke mixture, Garnish with artichoke leaves if you used cooked artichokes.

German Fried Potatoes

2008-04-26T11:07:00.003-05:00

This is one of the best know dishes in Germany and for the rest of the world it is a classic. Every country seems to have it own twist to fired potatoes. These potatoes are rather simple but you can add variety by using butter or bacon fat. If you are able to go to a fest in Germany you will certainly find one or more booths serving this. Many times it is served with bratwurst and sometimes it is served with something more unusual such as Liverwurst.

7 to 8 medium-sized potatoes
2 tablespoons butter, lard or bacon fat

Wash and peel the potatoes. Cut into thin slice or cube. Sprinkle with salt. Heat the fat in a skillet that has a tight lid. When fat is hot add potatoes and cover. Steam slowly for 12-15 minutes shaking pan back and fourth several times while it is cooking. Remove the cover and let it cook to dry for around 10 minutes while turning with a spatula so the become brown on both sides.

Cabbage in Brown Sauce (Braunkohl in Dunkler Soose)

2008-04-26T10:25:00.003-05:00

I have never had this in Germany at any restaurants but it is a nice change form sauerkraut and fried cabbages. It is rather easy to make and takes very little time and uses ingredients very typical in the American kitchen.

Cut the cabbage in quarters and salted in slated water until barley tender.
Cut in shreds or shop removing the tough portions. Using the cabbage liquid prepare the brown sauce.

Brown Sauce

3 tablespoons butter
1 onion minced
4 tablespoons four
2 cups vegetable sauce

Heat butter in a 2 quart saucepan and when hot and bubbling add the onion. Saute slowly, stirring until the onion turns a deep golden brown. Sprinkle four over the onion. Keep stirring until the four becomes golden brown. Add the 2 cubs of cabbage water and whisk until smooth. Season with salt and pepper, Add the cabbage and cover and simmer for 5 to 10 minutes.

Raw-Vegetable Marinade (Rohe-Salat-Marinade)

2008-04-26T10:13:00.003-05:00

This marinade can be used with a variety of green salads or vegetables. Instead of oil add yogurt or sour cram raw vegetable salad such as carrots, and beets. This is a rather common marinade served in German. I had it served at Restaurants all over Germany in one form or another. It is very common for them the serve this with other vegetables such as green beans.

2-3 tablespoons white vinegar, wine vinegar or lemon juice
1/2 teaspoon salt or pinch of sugar to taste
1 tablespoons finely minced onion
one or more green herbs such as borage, chives, dill, tarragon or parsley to taste
2-3 tablespoons olive oil or vegetable oil or use 4 -6 tablespoons sour cream or yogurt.

Combine all the ingredients except the oil or yogurt and shake well in a bottle or mix in a small bowl. Pour over the vegetable. Add the oil or yogurt and toss into the salad, When doing a green tossed salad it is best to put the oil in before the marinade.

German Meal

2008-04-26T09:38:00.007-05:00

I was in the mood for a German meal so I utilized my slow cooker to begin preparing the meal before I went to work. The entree I planned was Sauerbraten using a Knorr mix. I used the classic pot roast recipe on the back of the package. I have used this before and found it to be very nice and flavorful. Instead of using a dutch oven or pan I used a slow cooker set for 8 hours. I also used a package of 6 Semmel-Knodel in Kuchbeuteln. It is manufactured by Dr. Willi Knoll GmbH & Co. KG in Germany.This was in interesting way to prepare the bread dumplings. Each ball was individually wrapped. You prepare by placing them in boiling water. To serve with this meal I prepared Cabbage in Brown Sauce (Braunkohl in Dunkle`r Soose), German Fried Potatoes (Bratkartoffeln) and lastly Tossed Salad with Raw-Vegetable Marinade (Rohe-Salat-Marinade).

Wimpy Burgers

2008-04-20T18:35:00.006-05:00

Not sure why these are called Wimpy burgers. Wimpy was a Popeye cartoon character.

He was very intelligent and well educated but a big lazy moocher as well. His famous line, "I'll gladly pay you Tuesday for a hamburger today." is what he is know for.

The phrase implies the underlying feeling that the person will unlikely actually pay for the hamburger (or whatever) on Tuesday (or ever, for that matter.

Well you could make the burgers one day and then simmer them the next in the sauce. o could put them in a slow cooker in the morning and come home and put them on some French rolls. These were a little salty for me. I eat a lot sodium diet so for others it may be just right. I will try with a reduced sodium broth next time.

6 hamburgers patties pre-cooked

3 cups beef broth

2 onions, sliced thickly

1/4 cup ketchup

Mix the broth, onions and ketchup together. Add the hamburgers patties. Cook on low heat for at least 20 minutes. If using roll cut in half and place into roll.

Enjoy!

Bombay Chicken Curry Recipe

2008-04-20T09:25:00.003-05:00

http://flickr.com/photos/lemoncat1/2178290603/sizes/l/

This mild curry has the hot and spicy taste of Mumbai food in a curry using vegetable oil, vinegar, coconut, curry leaves, sugar an spices. I used a whole cut up chicken but think it would be better with sliced chicken breasts. If you do not have the curry leaves this recipe will still be very good. I used dried curry leaves since I am unable to purchase fresh leaves. Adjust the chili according to taste. I serry this chicken with an aloo.

4 to 5 pounds of chicken pieces (2 kg)
2 tablespoons vegetable oil (olive or canola)
2 tablespoons of a mild vinegar (I used Japanese sake vinegar)
1 1/2 cups (125 grms) desiccated coconut (the dried, finely shredded flesh of the coconut)
4 cloves garlic, crushed
1/2 teaspoon ground turmeric
1 teaspoon chili powder
12/ teaspoon black pepper
1 teaspoon grated fresh ginger
10 curry leaves
1 tablespoon sugar

Place the chicken pieces in a saucepan, cover with water and bring to boil. Reduce heat, cover and simmer for 30 minutes or until chicken is completely cooked. Drain, reserving 1 cup of liquid.

Heat oil in a sucepan, add sugar, cocomut, garlic, turmeric, chili, pepper, ginger and curry, SSaute of 2 minutes.

Add the chicken pieces and reserved stock and sugar , Bring to a boil , Lower the hear to low and cover the pot. Simmer to 15 minutes.

Dandelion Jelly

2008-04-20T08:39:00.002-05:00

This is really considered a weed to most individuals in the United States but in many parts of the world people use the plant for salads and other dishes. I have seem a few recipes for fried blossoms but have not tried any yet. However the dandelion jelly is delicious. It has a mild honey type of taste which is great with toast and biscuits.

There are many recipes out there but I used a mint jelly recipe and substituted the blossoms for the mint leaves. First you have to collect the blossoms. Right now they are all over my property so it is not difficult finding them. Next I rinsed them off. I have a word of caution before I go on. Be extremely careful where you gather you dandelions. Make sure it is not a place that get sprayed with herbicides, pesticides or fertilzers or has heavy traffic on them.

After I gathered and rinse I then proceeded to cut the blossom off. You want to try to get only the yellow blossom and not green parts of the plant because it will affect the color and taste. I found taking a pair of scissors and just cutting the blossom off is the faster way. It still is a little tedious. As one of my daughters said as she walked by "That looks like something you should outsource to South America". You got to love the youth now of days.

4 cups of gathered blossoms

Measure 2 heaping cups of dandelion petals
2 tablespoons lemon juice
3 oz. liquid pectin
Yellow food coloring (optional)
3 1/2 cups sugar

Place cleaned petals in a saucepan with 2 1/4 cups water. bring to a biol. Remove from heat; cover and let set for at least 10 minutes.

Wash your jars, lids and bands in hot soapy water and rise well, Dry bands and set aside, Keep jars and lids heated in sauce pan of simmering with (180 degrees F) until needed.

Take jars out of water one at at time and ladle the jelly into the jars leaving 1/4 inch head space. Wipe the rim and thread with a clean damp cloth. Place the lid on the jar and screw ban sown until fingertip tight. Place into canner and let process for 10 minutes. Remove and set on towel to cool.

In a sauce pan put 1 3/4 cups dandelion infusion, lemon juice, sugar and food coloring. Bring mixture to a boil. Add the pectin. Return to a rolling boil cook for one minute.Remove from heat.

Chicken Salad with Garlic and Ginger

2008-04-16T00:09:00.003-05:00

This is not your normal chicken salad since it has a Vietnamese twist to it. Very simple to prepare and very few ingredients for the meal. I make white rice to go with this dish to make a rather light meal. I mixed iceberg and romaine lettuce together but any type of lettuce or green would be nice. The chicken has a delicate flavor so strong greens might over whelm the flavor of the chicken. All of the ingredients with the exception of the fish sauce is very easy to find.

2 large chicken breasts, cut into thin slices
1 teaspoon sugar
2 teaspoons Asian (nuoc nam) fish sauce
1 inch ginger peeled and grated
1 clove garlic, chopped
3 tablespoons vegetable oil
lettuce leaves
2 carrots grated
5 oz. bean sprouts

Prepare the marinade. Mix the ginger, sugar, garlic, fish sauce and 2 tablespoons oil. Add the chicken strips and mix. Cover and let it marinade in the refrigerator for around one hour.

Arrange the lettuce, carrots and bean sprouts on a large plate.

Heat a large skillet or wok and add the remaining oil. Add the chicken and marinade and cook for 6 to 8 minutes on high heat.

Arrange the chicken on top of the salad and drizzle the cooking juices over the top, and serve immediately.

Serve with rice.
Fresh coriander leaves are a nice addition.

Pirate’s chicken with Coconut Milk

2008-03-30T17:36:00.004-05:00

http://www.ancestryimages.com

Most pirates did not have a very good diet. It typically consisted of hardtack (cracker) which was there bread since it did not get so moldy but would usually end up being full of weevils. There was no refrigeration during the 17th century. The meat was usually animals they had on board to eat, salted meat (corned beef), jerky or seafood, Many of the pirates had smokehouses on land. In certain areas of the world they would have a meal called Salmagundi which is like a present day chef’s salad.

Usually they would try to have lime, limes or any citrus containing Vitamin C that could last since survey was a problem with the long sails and limited diets.

This recipe I modified from Chicken Chicken Chicken is from the West Indies. I would most likely be a type of food they would prepare on land. Serve this recipe with plain rice.

I found this recipe interesting but not one of my favorites from the book. If you wanted to do d a recipe for a Pirate and West Indies theme party this would be great recipe. It has a mild coconut taste but not strongly spiced and easy. I could see doing just legs for an buffet entree.

Pirate’s chicken with Coconut Milk

Serve 4 to 5

1 package of frozen spinach

3 tablespoons cooking oil

1 tablespoon water

1 small chicken, cut up

1 onion, chopped

1 garlic clove, chopped

1 inch fresh ginger, peeled and grated

1 can chicken stock or 1 ¼ cups

1 can coconut milk

Salt and ground pepper

Heat 1 tablespoon oil in a pan, add the spinach, water, and some slat, Cook over medium high heat, stirring a couple of times. Add a little pepper, Cover and cook 5 minutes.

Season the chicken. Heat the remaining oil in a frying pan. Add onion and sauté until lightly brown, Add the garlic and ginger, sauté for 1 minutes,

Add the chicken pieces and fry until lightly browned all over, Add the spinach and chicken stock and stir. Cover and simmer for 20 minutes.

Pour in the coconut milk and cover and cook until chicken is all completely cooked.

Fruit Flavored Mashmallows

2008-03-23T16:41:00.005-05:00

I discovered a package of flavored marshmallows at the grocery store today and decided to purchase a package and come up with a couple of recipes that could utilize them. They have a fruity taste much like the taste of fruit loops or fruit candy. I sprinkled crumbs of ginger cookies I smashed in a bag on both recipes for contrast.

Fruity Tropical Salad

1/2 package of flavored marshmallows
1 can mandarin oranges, drained
1 can tropical fruit, drained
1 can diced, pineapple, drained
1 container of cool whip topping or around 1 1/2 cups whipped cream

Mix together and chill until ready to serve.

Banana and flavored marshmallow pudding

1 5 oz. package of vanilla pudding prepared
2 bananas, sliced
1/2 package of the flavored marshmallows

Mix together and chill until ready to serve.
More Recipes I have found elsewhere>
More Recipes I have found elsewhere>

Fruit Flavored Marshmallows Recipe

flavored marshmallow snacks

Fruit Flavored Marshmallows Recipe

flavored marshmallow snacks

Chunky Chocolate Cookie

2008-03-22T16:04:00.002-05:00

This is such an easy recipe and is really quite good. My family enjoyed them this Saturday.

1 box Chocolate Fudge cake mix
2 large eggs
1/2 cup margarine
1/4 cup brown sugar
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips
optional: pecans or walnuts chopped

Mix the mix, eggs, margarine, brown sugar and vanilla extract in a large bowl. Add the chips and nuts.

Drop by tablespoon onto greased baking sheets. Bake at 350 degrees F for 12 minutes (chewy) or 14 (crisp) . Remove to cooling rack. Sore in airtight mixture.

Beef Barley Stew

2008-03-22T13:57:00.002-05:00

This is one of the recipes I prepared during the weekend before St. Patrick's day. This is a hearty stew which is very easy to prepare. You just need to start it and let the slow cooker do the rest.

1 tablespoon olive oil
1 1/2 pounds beef stew meat
2 cups baby carrots
8 oz. fresh mushrooms sliced
1 envelope onion soup mix
2 cups beef broth
2 cups water
1 can diced, tomatoes, undrained
3/4 cup uncooked barley
1 cup frozen peas

Slow cooker

In a large pot heat the oil over medium-high heat. cook beef, stirring occasionally for four minutes or until the beef is browned.

Add all the ingredients in the slow cooker. stir, Cook covered on high to 4 to 6 hours or low 8 to 10 hours. Stir in peas and cook covered, 5 minutes or until heated through.

Stove top method

In a large pot heat the oil over medium-high heat. cook beef, stirring occasionally for four minutes or until the beef is browned.

Stir is remaining ingredients except the peas. Bring to a boil and reduce the heat to medium-low. Simmer, covered stirring occasionally for 1 1/2 hours or until beef is tender.

Stir-fried chicken with soy and ginger

2008-03-22T13:35:00.003-05:00

I prepared this form the recipe book Chicken Chicken Chicken,
This is a book about Chickens and some pretty good recipes. It is what you would call a coffee table cookbook. The adaption in from a recipe in the Good Layers Chapter. It is a very simple recipe but requires precise cooking. I have found the already chopped ginger and garlic in the jars at the grocery stove are a great short sup for dinners you prepare during the week.

Serve 4

1 tablespoon cornstarch
3 tablespoons soy sauce
1 teaspoon granulated sugar
1 inch fresh ginger peeled and grated or 1 teaspoon ginger
1 garlic clove, chopped or around 1 teaspoon garlic minced

Mix these ingredients in a bowl add 14 oz. sinless boneless chicken breast, cut into small cubes.

2 tablespoons vegetable oil
2 carrots cup into matchsticks.
4 oz. bean sprouts

Heat 1 tablespoon oil in a wok and add the chicken, stir-fry for a few minutes until seared all over. Put them to side of wok or remove from pan temporary.

Add the remaining oil. add the carrots and stir-fry for 2 to 3 minutes, Meanwhile plunge the bean sprouts into a bowl of boiling water, leave for 1 minute and then drain. Add to wok or pan.

Pour in the marinade , stir once and leave to cook for about 5 minutes or until the chicken is cooked. Season with slat and pepper.

Saint Patrick 's Day Menus

2008-03-16T12:07:00.000-05:00

Irish Americana St Patricks Day "Emerald Isle Erin go Bragh"!!!

I will be actually making some of the meals today and will make corn beef and cabbage in my crock pot on Monday which is the real St. Patrick's Day.

BREAKFAST

Country Style Hash Recipe
Bacon
Scones
Irish Coffee

LUNCH

Potato-Bacon Soup
Irish Potato Soda Bread

DINNER

Hearty Beef Barley Stew
Shepherd's Bread

Dessert

Chocolate Mint Eclair
Oatmeal Spice Cookies
Easy Gingersnaps

Dinner

Slow Cooker Corned Beef and Cabbage
Parsley Dumplings

Other Ideas

st-patricks-day-parfait
classic-reuben-sandwiches
Hawaiian-style-corned-beef-and-cabbage

Cabbage wedges with hot tangy dressing

Irish Stew

Rasin Scones

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2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 cup butter or margarine
1 cup raisins
3/4 cup buttermilk (or add some lemon juice to milk)
1 egg while, lightly beaten
Additional sugar, for glaze

Preheat oven to 425 degree F. coat baking sheet with vegetable spray.

Combine flour, 2 tablespoons sugar, baking powder, soda, slat and nutmeg in large bowl. Cut in butter until mixture resembles course crumbs.

Stir in raisins, mix in milk, with fork. Gather into a ball and knead on lightly floured surface about 2 minutes, Roll or pat into a circle 3/4 inch thick and cut into wedges. Place 2 to 3 inches apart on prepared baking sheets. Brush with egg whites and sprinkle with sugar.

Potato-Bacon Soup

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2 cans chicken broth (14 oz.)
3 russet potatoes, peeled and cut in 1/2 inch cubes
1 medium onion, finely chopped
1 teaspoon thyme
4 to 6 strips bacon, chopped
salt and pepper
1/2 cup shredded cheddar cheese.

Combine the broth, potatoes , onion, thyme in dutch oven, bring to a boil. Reduce the heat and boil 10 minutes or until potatoes are tender.Cook the bacon until crisp

Break up bacon and add to soup. Cook for another 3 to 5 minutes.

Sprinkle with cheese.

Tip: use a pair of scissors to shop bacon.

Country Style Hash Recipe

2008-03-16T06:10:00.001-05:00

Country Style Hash Recipe

This is the recipe I will be using for breakfast this morning with bacon, scones and Irish Coffee.

Ingredients:
1 12 oz can Corned Beef Cut into small cubes
1 lb Potatoes Peeled, and cut into small cubes
1 tbsp Butter
1 tbsp Herbs (your choice) finely chopped
1 tbsp Parsley finely chopped Salt and Pepper to taste
sour cream
Directions:
In a skillet, saute the potatoes in butter and oil over medium heat, stirring occasionally, until potatoes are golden brown. Add the Corned Beef, herbs, parsley and chives; season with salt and pepper to taste. Mix gently for 1 to 2 minutes. Serve hot with sour cream on the side. Garnish as desired. (4 servings)

Potato And Cauliflower Curry

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This is the vegetable we had with the dinner shown in a previous blog. This can be served any almost any meal.

1 cup chopped onion
2 inch piece ginger, peeled and chopped
4 cloves garlic

Put these three items in a blender or food processor with 4 tablespoons water and blend until smooth.

8 tablespoons vegetable oil
2 potatoes boiled, cooled and peeled and cut into 1 1/2 x 1 x 1 inch pieces
Cauliflower cut so they are just slightly larger than the potato pieces
1/2 teaspoon whole cumin seeds
1/2 teaspoon curry powder
1 tomato, grated
hot green chilies whole with small slits cut in each.

Put oil in frying pan and when hot add potatoes and cauliflower. Fry until lightly browned. Remove and set aside.

Move all but 3 tablespoons oil. Put the cumin seeds and fry for a round 3 minutes. Add the curry and fry for one minutes. Add 1 grated tomato and cook for 2 minutes. Add the cauliflower and potatoes and 2 1/2 cup[s water , salt and fresh hot green chilies. Sir and cover to simmer for 2 to three minutes. Add salt as needed.

Grilled Chicken Adobo

2008-03-12T18:23:00.006-05:00

Abodo is Spanish for seasoning or marinate, Adobo is a very common in the Philippines. So common that just about every family has their own recipe. What I like about Adodo is that it has very few ingredients. This makes it a good dish to make after working all day and coming home to a hungry family. That is what I came home today to and this recipe seemed to be a good idea. A good adobo has spices but none of them should dominate. This abodo recipe is not the typical recipe found on the internet since it is without soy and vinegar. This recipe is also very low in fat. 1 grilled chicken breast has a total fat of 3 g. and 1 g. saturated fat.

1/2 cup onion, chopped
1/3 cup lime juice
6 cloves garlic, coarsely chopped
1 teaspoon ground cumin
1 teaspoon dried oregano
/2 teaspoon dried thyme
1/4 teaspoon ground red pepper
6 boneless chicken breasts
3 tablespoons chopped fresh cilantro

Combine the onion, lime juice and garlic in a food processor. Process until the onion is finely minced. Transfer to a resealable food storage bag. Add cumin, oregano, thyme, and red pepper, knead bag until blended. Place the chicken in the bag and press out the air and seal. turn to coat the chicken, Refrigerate 30 minutes or up to 4 hours.

Spay a nonstick cooking pan or prepare a gill. Remove the chicken and discard the marinade. Place on medium-hot coals. Grill 5 to 7 minutes on each side or until chicken is no longer pink in center. Transfer to clean serving platter and garnish with cilantro.

Serve with rice.

Moghlai Chicken Kabab

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This is a wonder mild dish from Northern India or Pakistan I adapted form curries to kebabs recipes from the Indian spice trail.

1 1/2 pounds boned and skinned chicken breast cut into 1 inch cubes.
1 teaspoon salt
2 tablespoons lemon juice
2 tablespoons blanched , slivered almonds.
3 tablespoons vegetable oil
1 onion , sliced into fine rings.
2 teaspoons peeled and very finely grated ginger
2 coves of garlic crushed
1/8 teaspoon cayenne pepper
1/2 cup non-fat half and half
1/2 teaspoon garam masala

Put the chicken in a bowl and rub in the salt and lemon juice.
Set aside for 20 minutes.

Grind the almonds in a coffee or spice grinder to a powder. set aside.

Heat up the oil in a frying pan and add the onion, Fry until reddish-brown. Remove and set aside.

Add the almond powder, ginger, garlic, half and half and garam masala to the chicken and mix well. Cover and refrigerator for 6 to 8 hours.

Preheat the broiler and thread the meat on skewers. Brush with oil and broil for6 minutes or until lightly browned and cooked through. Serve with the onions.

Semolina Pilaf (Uppama)

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Picture

corn, peanut or olive oil
1 teaspoon mustard seeds
1 teaspoon urad dal or split peas
1 or 2 hot dried red chilies
a few curry leaves if available
1 cup semolina or 10 minute variety cream of wheat

Braing to boil 1 3/4 cups water

Pour oil into a frying pan and over medium heat put the mustard seeds , dal and chilies. Cook until the seeds pop and then add the curry leaves. Stir in the semolina and salt and fry for 3 to 4 minutes.

Reduce heat to low and slowly add the water. Cover and set aside for around 10 minutes until the grains have absorbed the water.

It should be fluffy.

Sunday Dinner or Moghlai style buffet.

2008-03-11T18:27:00.006-05:00

From the 16th to mid 19 centuries Mughal empire ruled most of the Indian subcontinent. The Mughlai buffet created in the North India and Pakistan region. It consists of a variety of dishes such as kebabs, nihari, pulao and biryani.
This Sunday Dinner had a variety of dishes from the frontier region of Pakistan to the curry dishes of South India.

Semolina Pilaf

Moghlai Chicken Kebab