Kosher Biscuts & Gravy

You don't need sausage to make delicious biscuits and gravy.  You only need the spices used in the attempt to make ground pork taste like food!

In a skillet or 3 qt saucepan.  Medium heat
3 Tbs. Butter.
3/4 Tsp. rubbed Sage
Dash of ground Red Pepper  [Size of dash determines  mild to hot]
Once butter is melted, add flour, to make roux
Then add milk according to your usual method.

Serve hot on fresh hot biscuits

Grandma's Pot Roast

I never liked the smell of roast cooking.  I wasn't sure what the problem was, but I didn't like it.  I did, however; love pot roast at Grandma's house . . . I hadn't smelled it cook for hours, though.

I have now realized it's the strategic addition and location of the bay leaf that makes the difference.

Remember those family dinners in which the entire meal, or the primary portion all came out of one granite roasting pan?

1 Beef roast 3 - 4 pounds
Garlic Powder
Salt & Pepper
Water
Potatoes halved
Carrots cut

3 Tbs Corn Starch
Barley leaf

Bake roast for 3 - 4 hours @ 325°
Add water, potatoes, and carrots.  Bake 1 1/2 to 2 hours @ 325°

Pour au jus in sauce pan.  Add Corn starch with 1/2 cup water to make gravy.
Simmer with bay leaf.

Serve roast, potatoes and carrots with gravy and remember . . .

Chicken Gumbo from the Bones

 Stretching the meat budget is a necessity for most of us these days.
The carcass of one grilled or baked chicken can still add plenty of flavor and protein to one more meal.  Chicken gumbo is really a great way to enjoy the last flavor of the bones.

Boil the carcass in 3 pts. of water for 30 minutes, then simmer another 30 minutes.  Remove bones from pot.  The stock is now ready, and the scraps of meat have virtually fallen off the bones.

Add 1 chopped onion
1 Quart of Tomatoes
1 Cup Rice
Garlic
Salt & Pepper
Crushed Red Pepper
Cayenne Pepper Sauce - just a tad
1 Cup frozen Lima Beans
1 Cup frozen Okra
Basil, all the basil you want.  I don't think it's possible to have to much Basil!

Simmer for at least an hour, checking to add water if needed.

Improvised Cookies

Here I was, snow falling, working on projects and checking social media; when a cute little cookie recipe caught my eye.  I am always in search of "eggless" recipes through the winter months as the "girls" here at the homestead are on hiatus through the 6 weeks of shortened daylight hours.  Eggs are not plentiful.  A friend, Deborah Covington posted a recipe for cherry chocolate cookies that had no eggs, but it also called for other ingredients that I don't just have on hand, like Hershey kisses, so . . .

Here's what I did and they were fun!
Preheat oven to 375°
1 stick Butter
1 1/4 Cup Flour
3/4 Cup Powdered Sugar
1/3 Cup chopped Maraschino cherries with 1 Tbs juice
1/2 Cup Chip Chocolates

Mix well and roll into balls about 1 inch.  Press slightly on cookie sheet.  Bake @ 375° for 8 minutes.  Makes about 2 dozen.

Lentil Soup

Contributed by Beth Rank

This lentil soup is vegetarian, vegan, low-calorie and low-fat. You could add a little smoked turkey sausage if you want some extra flavor. Kale or spinach might be good too.

Ingredients: 1 tsp vegetable oil 1 onion, diced 1 carrot sliced 4 cups vegetable broth 1 cup dry lentils 1/4 tsp pepper 1/4 tsp dried thyme 2 bay leaves dash salt 1 tbsp lemon juice (optional) Preparation:

In a large pot, sautee the onions and carrot in the vegetable oil for 3-5 minutes until onions turn clear. Add the vegetable broth, lentils, pepper, thyme, bay leaves and salt.

Reduce heat to a simmer. Cover and cook until lentils are soft, about 45 minutes. Remove bay leaves and stir in lemon juice before serving. Makes 4 servings of lentil soup.

Turkey Salad

Turkey salad is the best way to “finish up” a turkey dinner with all the trimmings.  This has become a time honored recipe.  Basically, it's combining the leftover turkey with the leftover relish plate.

 2 Lb. Turkey cut in ½” pieces            1 tsp Sage
3 -4 Tbsp Miracle Whip                      15-20 Green Olives chopped
4 stalks of Celery chopped                   Salt & Pepper
1 small Onion diced                           * Brown mustard (optional)

In sealable container mix turkey, celery, onion, and olives.  Do not make turkey pieces too small.  This is a salad to be tossed and savored, not pureed and spread.  Gently toss meat and vegetables.  Add Miracle Whip, sage, salt and pepper, and brown mustard if opted.  Mix gently and thoroughly.
Best when served on rye or wheat crackers

Best Ever Cupcakes

This is not a "one pot wonder" recipe, but the lady named in this recipe, Ruth Passaro, recently passed away.  She was 93 years old at the time of her passing.  She was quite a lady!  These are simply delicious.


The recipe for these cupcakes is from the kitchen of Ruth Passaro.  She and her family lived next door to us when I was a very young child, before we moved to the country.  I remember fondly, my four year old perspective of her kitchen.  It seemed she was always cooking or baking, and she had a radio in her kitchen that was on through the day, with “programs,” not just talk or music.  Ruth was quite the home maker, and as a child, I thought she was like a “movie or TV housewife.”  It was like living next door to the set of “Father Knows Best” and visiting with Jane Wyatt.  She taught me to knit and she made me the cutest little checkered apron.  She was a gracious hostess to a little preschool girl who wanted to do everything she was doing!
             1 ½ C Flour }                                                  1 C Water
             1 C Sugar }                                                      ½ C Oil
             ¼ C Cocoa }       mix                                      1 Tbsp Vinegar
             ½ tsp. Salt }                                                    1 tsp. Vanilla
             1 tsp. Soda }
                                             
                                                    Filling
              8 oz. Cream Cheese                                     1/3 C Sugar
              1 Egg                                                            Dash of Salt
              6 oz. Chocolate chips

Fill cup cake pans 1/3 full and add 1 tsp. Cream Cheese filling.
Bake @350 for 20-25 min.
      Now that I’ve shared a little jaunt down memory lane, this recipe is so wonderful, in the 70’s I tried it in a Bundt Pan and it made a wonderful bundt cake.  Through the years, I’ve misplaced my bundt pan, but I still make this recipe in cake form.  The special filling bakes right in and once it’s baked, I just drizzle a bit of melted semi-sweet chocolate over the top of the cake.  
                               Still, the Best Ever!

Chicken & Dumplings

  It's getting to be that season where a nice pot o' somthin' on the stove simmering just hits the spot!

                      

1 Chicken                                                         1 Tbsp. Sage
1 Onion chopped                                              4 Eggs
4 Stalks Celery                                                 1 ½ C Flour
Salt & Pepper                                                   1/3 C Corn Meal

In 8 qt. kettle, cover chicken with water, add onion, celery, sage and salt.  Bring to a boil, reduce heat and simmer at medium heat until chicken is fully cooked.  Remove chicken from water and refrigerate to cool.
In mixing bowl beat 6 eggs and add flour, salt and pepper.  When dough is thoroughly mixed sprinkle corn meal over the top.  The corn meal will prevent the dumplings from sticking.
Bring chicken stock in kettle to a boil.  Drop dough by teaspoonful into boiling kettle.  Stir to prevent sticking on bottom of pan or to other dumplings.  Reduce to medium heat and simmer until dumplings are tender.  When dumplings are tender, bone and piece cooled chicken and add to kettle.  Simmer 30 minutes on low heat and serve piping hot with favorite vegetable and/or salad.

Steak Stew

   this is perfect for the cuts of steak that are less tender!                

1 Pound Steak in 1” cubes                        3 Tbsp. Corn or Olive Oil
2 C. Water                                                 4 Potatoes cut in 1” pieces              
1 Pound Green Beans                                ½ Pound Carrots, sliced
1 Onion, chopped                                      8 oz. sliced Mushrooms
2 Beef Bouillon Cubes                              ¼ C. Flour
2 tsp. Steak Sauce                                      1 tsp. Garlic powder
¼  tsp. Horse radish   *                                Salt & Pepper                                            
      (according to taste)                               1 Bay Leaf (optional)

 Heat oil in Dutch oven or Stainless kettle. Combine flour, garlic powder, salt & pepper as coating for steak. Brown coated steak pieces in hot oil. When browned, add water, onion and bouillon cubes, and bay leaf if desired. Add potatoes, green beans, and carrots. Simmer for 45 minutes on med heat. Makes it’s own gravy as it simmers, so add more water only if needed to prevent sticking.
Add steak sauce and mushrooms. Simmer an additional 45 minutes to 1 hour, on low heat. It is ready to serve at this point, but the longer it simmers, the better it is.

Steak Stew is a hit anytime.  Venison is my favorite meat for this dish.  It is a wonderful hearty meal and a favorite in front of an evening fire after chores.

Turkey in a Bag

Roasting a turkey is really pretty easy and considering the sales coming next month, it's really worth getting a couple if there's room in the freezer.  They keep for a few months frozen and the meat can be refrozen after baking.  Take advantage of a sale on turkeys will provide quite a few meals if frozen in smaller separate containers after baking.  For now, I buy my turkeys at the store, also.  I've raised them in the past, but they are an expensive project to get them up to weight and they are a lot more work to process than chickens, so for now, I'll take advantage of the sales.  I don't know how they can sell those birds so cheap!

I'd like to share my favorite method for roasting a turkey.  Clean up is so easy!  I tried those roasters a few times, but I always go back to the method my Grandma used.  

Remove giblets and place turkey in appropriately sized glass baking dish.  Slide dish into brown paper bag and staple closed.  Bake at 350° for 15 minutes per pound.  Do not set the oven any higher and if you have one that runs hot, remember Fahrenheit 451.  That is the temperature at which paper burns!  Remove from oven.  Tear away sack to find a deliciously golden brown turkey that is steaming and moist.  No basting, no butter, no nothing, just the turkey.  The glass pan containing all the drippings and stock will bake to perfection, the dressing, and as I mentioned, it is such an easy clean up.  

Before

                                                               

                                                                       After

Dilled Green Tomatoes

This is a favorites.  Years ago, there were tons of tomatoes still on the vine and the temperature was dropping quickly.  My husband picked two 5 gallon buckets of green tomatoes.  I fried some that evening and quickly realized I did not want to fry 10 gallons of green tomatoes.  So, I got a bit creative and we truly enjoyed both experiments.

It was then that I decided the perfect way to enjoy a hamburger in the winter would be to have home grown preserved dilled green tomatoes.  Canned tomatoes just don’t top a burger properly, and the tomatoes in the produce aisle in December are simply sad and taste like plastic.  Dilled Green Tomatoes are the perfect addition to a hamburger, when fresh toppings are out of season.

I sliced green tomatoes and they made lovely pickles.   Nothing tops a flame broiled burger, in winter, like dilled green tomatoes.

Wash tomatoes and thinly slice (no thicker than a ¼”).  Simmer in dill pickling solution for 10 minutes and place in jars.  Pour solution up to ¼” from top and seal.

Dill pickling solution:  equal parts water and vinegar with 1 Tablespoon dried dill or 2 substantial sprigs per quart jar.

Pumpkin Soup

1/4 C Butter                                                          1 Bay leaf
1 Lg. Onion Sliced                                                 1/2 tsp. Basil
4 C. Pumpkin puree                                               1 tsp. Curry powder
2 C. Chicken stock                                                1/8 tsp. Nutmeg
2 C Whole Milk                                                     Salt & Pepper to taste

Melt butter in saucepan and add onions.  Saute until soft and just golden.  Blend in blender with pumpkin puree.  Return to pan and add all ingredients except milk.  Simmer uncovered for 20 minutes.  Do not boil  Remove bay leaf, add milk, simmer 5 minutes and serve.  Good just the way it is or top with dollop of sour cream, sprig of parsley, dill, or chives.

Pumpkin Butter

This is an absolute favorite with my grandchildren and now my great granddaughter, so it now stands as a time honored tradition!

It was a proud moment for this great G-ma when my Granddaughter informed me that pumpkin butter was little Zoey's fist real food!  

My Granddaughter, Adeline, upon tasting pumpkin butter for the first time, informed me, I never needed to make pumpkin pie again.   Although when I first made it, I thought we'd use it like apple butter, on toast and biscuits, but to this day, all these years later, I don't think we've ever had it on anything but crackers.  When visiting, she would always go down to the cellar to fetch a pint to enjoy with her siblings on Ritz crackers with whipped cream.  Everything, including pumpkin butter, apparently is better when it "sits on a Ritz"

In all my reminiscing, I almost forgot to share the recipe.  Are you ready?

Use your favorite pumpkin pie recipe, just leave out the milk and eggs.

Puree fresh pumpkin.  I usually use 1/2 half medium pumpkin per batch and quadruple the measures of sugar and spices I use when making pumpkin pie.
You may have to add water if you use store bought canned pumpkin.  Usually fresh pureed pumpkin has enough moisture.  Simmer 30 - 45 minutes on medium low heat, stirring regularly so it doesn't stick.  It's best when thick.  Pressure can according to squash instructions or . . . Cool and serve!

Layer Dip

                                
1 Can Pinto Beans mashed                                  
1 Lb. Gr. Meat (beef, deer)                    
1 tsp. Cumin                                                                                
2 Tomatoes diced      
½ C Black Olives sliced                
1 Onion chopped
6 oz. Salsa
1 C Grated Cheddar
 ½ C Sour Cream                        
3 Tbsp. fresh Cilantro chopped

And Chips . . . Lots of them

Brown gr. meat with cumin. In 9” baking dish, spread beans, cover with meat, pour salsa and layer onions, tomatoes, and black olives. Sprinkle cheese and add sour cream to center and top. Garnish with cilantro and serve.

This is a pretty addition to any Mexican meal. Also makes a lovely appetizer or light meal all in itself.

Of course, it’s the absolute perfect snack!

Cucumber Salad

You can probably tell by now, what is ripe in the Land of Goshen, according to the recipes.  I had almost given up on cucumbers this year.   Oh, I had plenty of seeds and starts, but then a goat gained access, the next round just seemed withered, and finally one pathetic, spindly vine finally took off.  Now, I'm eating cucumbers at every meal, which is great.  Cucumbers are my summertime comfort food.

With tomatoes ripening late, I have a favorite cucumber dish that requires very little prep time.

2 cucumbers peeled and sliced
1 fresh tomato sectioned in thin wedges.  Section over the salad bowl to save the juice.
1 small onion or scallion sliced or wedged  (optional)
1 Tbs. fresh dill weed
Salt & Pepper

Combine in salad bowl and refrigerate about an hour before serving.  The fresh tomato makes a tangy "dressing" and of course dill and cucumbers are a complimentary pair any place.  

Apple Cake

A favorite through the Fall Festivals, because Festivals are about the only time I bake and apples are in season . . .

Apple Cake
It seems I only make this cake in the fall, although I’m sure it’s delicious year round. It’s our traditional dessert for Feast of Trumpets. I sometimes make it again through the week of Feast of Tabernacles.

1 ½ C Sugar                                                 1 tsp. Baking Soda
½ C Butter                                                   1 tsp. Cream of Tartar
2 Eggs                                                          Pinch of Salt
5-6 Apples, peeled and diced                      1 tsp. Gr. Allspice
1 ½ C Flour                                                 ½ tsp. Cinnamon
                                                                     1 C English Walnuts

Cream together butter and sugar. Add eggs and beat. Mix in diced apples. Combine all dry ingredients and spices and sift into batter. Add nuts, mix well.

Bake in greased and floured 9” X 13” pan @ 350 for about an hour. Best when served warm.

Top this treat with cream cheese icing.

Quesadilla Casserole

Quesadillas are delicious, but they can only be prepared one at a time and sometimes that's just not practical.  This recipe is quick, easy, and done all at once.

Preheat oven to 350
2 boneless skinless chicken breasts baked and shredded
cumin to taste
1 Cup chicken broth
3-4 Jalapenos or chilis sliced
2 cups grated cheddar or colby jack
8 flour tortillas
1 pt. Salsa

Guacamole, sour cream, any toppers you like.

Pour 1/4 cup chicken broth in 9 X 13 baking dish.  Place 4 tortillas on the bottom.  Sprinkle half the chicken, cheese and jalapenos on tortillas.  Pour 1/4 cup chicken broth and lay two tortillas to cover chicken and cheese layer.  Add remaining chicken, peppers and 1/2 the cheese, cover with tortillas.  Pour remaining chicken broth over tortillas.  Sprinkle cheese and bake 15-20 minutes, until tortillas begin to turn golden.  Pour salsa over dish, bake 5 more minutes.  Top with toppings of your choice.

Grandma's Chili Sauce

This is a delightful sauce or relish. I never knew why my Grandma called it Chili Sauce, though, because it doesn’t taste like any chili I’ve ever eaten. This is a unique blend of flavors that I remember just loving. As a kid, I thought it was absolutely exquisite on corn bread, and I still do.

The summer I moved, the memory of Grandma’s chili sauce came to mind.  I stopped at a roadside stand and bought what I remembered to be the ingredients. I couldn’t wait! I had the spices and the sugar, and hopefully the right memory.   Through a summer of back and forth trips, I finally got settled and unpacked, I checked my recipe file and sure enough there was that recipe I had written at Grandma’s table, nearly 40 years ago.

As I’ve mentioned, Adeline always requests beans when she visits and with beans, there is corn bread, and corn bread never sets on our table without a newly opened pint jar of chili sauce. I asked the kiddos if they’d like to try this special treat on their corn bread. I proceeded to tell them about when I was little girl, how I just loved it when my Grandma Kennedy made it.

Hayden took a real liking to the chili sauce. He asked for more cornbread, but just a little bit. He just needed enough to hold the “Grandma Kennedy Sauce.” And so, of course, that has now become the official name for this piquant treat.

Grandma Kennedy Sauce

1 gal. fresh Tomatoes
1 Onion diced
1 Pepper chopped
1 ½ C Sugar
1 ½ C Vinegar
1 Tbsp. Cinnamon
Salt

Scald, peel, and cut tomatoes. Place all ingredients in steel kettle. Simmer 3 hours on medium heat. Pour hot into sterile jars and seal.

Makes about 6 pts.

Water INFUSION!

  One of the annoyances of MS is the times when my body just sort of hits overload and I have to choose between activities.  In the really hot weather, my choice is digesting or continuing to function, and because I don't want to take a nap after breakfast and lay down after lunch, I have made a different and I believe healthy choice so I can do the things I like to do.  Then I just eat dinner after chores and if I fall asleep, it's okay.

Back to Water INFUSION.  Lots of vitamins without the burden of digestion and easier than juicing.

I've used different combinations, but this is probably my favorite.

1 Gallon of Well water (spring or bottled) would be recommended.  I'm not sure what the chemicals of a                                          treatment plant would do to the produce and herbs.
1 Cucumber sliced
1 Cup of Berries or Fruit in Season, in summer, I use blackberries or peaches due to availability
1/2 Cantaloupe
1 Slice Grapefruit unpeeled about 1 to 2 inches thick
3-4 Sprigs of Mint

Add to water and refrigerate.  Drink 3-4 glasses daily.

Delicious!

Taco Casserole

                                    

1 lb. Ground beef or deer                                                              1 C Milk
1 med. Onion chopped                                                                  1 Can Red Kidney Beans
1 C Chicken Stock or                                                                    4 oz. Green Chilis
   *{1 C water + 2 Chicken Bouillon cubes}                                1 med. Jalapeno sliced
2 Tbsp. Flour                                                                                18 Corn Tortillas

1 ½ C Grated Cheese

Brown Gr. Meat in 3 qt. Saucepan, with chopped onion. When meat is browned, mix in flour. Add water and bouillon cubes. When bouillon cubes have dissolved, simmer for an additional 10 minutes. Add milk, beans, and pepper. * Jalapenos are hotter than chilis.**** Simmer 10 more minutes.

In 9 X 13 greased pan, place 6 tortillas. Cover with half of meat mixture. Sprinkle 1/3 of cheese. Layer another 6 tortillas, add remaining meat mixture, sprinkle with same portion of cheese. Place final 6 tortillas on top and sprinkle remaining cheese.

Bake at 350 for 30 min.

Rainy Day Mutt Treats - make excellent Sabbath snacks

Rainy Day Mutt Treats -

                                                        1 Lb. Box of Saltine Crackers

1 C. Light. Vegetable Oil     
1 Pkg. Dry Ranch dressing mix
1/4 - 1 tsp. or more Gr. Red Pepper

. . . but first a story

Actually, I don't know the original name of this recipe, but it was given to me by my friend, Jo, that works at one of the banks in town. Anytime we go in for business, we always just end up chatting about everything. She's always got something going on! Anyway, she wanted us to try these new snack crackers she'd been making. Of course we did, she gave me the recipe, but she'd already changed it, so in jotting down the original recipe, then noting the changes, I've managed to lose the piece of paper all together, but I remember clearly the day we made what we came up with and they were a big hit!

It was a rainy day, on the farm, the grandkids were here and we couldn't go out to play. So, we decided it was time for a game and a snack, and this was both.

　
We got a gallon jar and gathered all the ingredients. This is where the term "Mutt Treats" comes from. We had been given several gallon jars with lids that someone had used to store various dry goods after the original contents had been emptied. Many of the jars had home made tape labels on the sides. The mouth of the jars were not compatible with my canning lids and rings so we also use the gallons for storing various edibles, but we haven't revised or updated the labels. I grabbed the jar that had the pretty aqua lid and we got started. The printed label on the jar said, “Mutt Treats.” This project involved all five of us around the table, with Poppy leading the procedure. He doesn't do much of the cooking, but this is his specialty.

Mix dressing mix and red pepper into oil. Pour 1/4 of the liquid

into jar. Place lid on jar and roll around until sides are completely coated. Add one sleeve of crackers, replace lid and roll until crackers are coated. The real trick to achieve perfect Mutt Treats, is for all members of the "cooking team" to take their places around the table and roll the jar to various other members of the team.

Add another sleeve of crackers and another 1/4 of the liquid. Repeat the round table mixing procedure making certain each member of the team has participated many times.

The jar must be rolled gently and kept on the table at all times, to prevent cracker breakage or G-ma “crankage.”

Repeat this procedure until all four sleeves of crackers and remainder of oil mixture has been combined in the jar.

Best when sampled through out the procedure and eaten immediately out of the jar.

We found them to be absolutely delightful when topped with slices of fresh cucumbers.

 

Stuffed Kale

I love this recipe.  It is so easy and so few dishes.
Preheat oven to 425°

25 Kale Leaves
4 oz. Cream Cheese softened
1 split Chicken Breast shredded
Italian Seasoning

Grease cookie sheet.  Sprinkle Italian Seasoning on shredded chicken.  With butter spread small amount of cream cheese on half of inside of kale leaf.
Sprinkle about a teaspoon of shredded spiced chicken over cream cheese and fold the leaf over.
Lay on greased cookie sheet.  Repeat process til all leaves are filled.  Bake 7-10 minutes.  Take out before leaves are brown.  Leave on cookie sheet for a few minutes to cool for leaves to be crisp.

DELICIOUS!

Grilled Salmon

This is probably one of the simplest and laziest entrees I serve.  I'm saddened by the fact Salmon is being genetically altered, so before the local market is selling Frankenfish, I suggest you try this.

2 lbs. Salmon Fillet
pepper
1 bunch Lemon Balm

Cooking instructions are for well done fish.  I like my steaks rare, but fish and poultry I, like very well done. Light grill to low burner.  Place peppered salmon, skin side down, about 4-6 inches above flame.  Smother with lemon balm, and cover.  Allow to "bake" on the grill for about 20 minutes, just checking to make sure it's cooking, but not drying out.  Truly an easy entree.
Serve with fresh salad and baked potato casserole.  Serves 4

Mac & Cheese

As "conveniences" become a way of life, we forget what we give up for those conveniences.  My Grandchildren have given me the compliment of all times, in that my Mac & Cheese is better than school's.  My Grandson actually said the Mac & Cheese at school was his favorite, until he had mine!  The secret to my amazing Mac & Cheese is the absence of a box.  Many have forgotten, it doesn't have to come in a box!
My Aunt made the best Mac & Cheese when I was a kid, and that was back before the boxes.  School food didn't hold a candle to anything made at home in the 60's.

Here's the closest I can get to the delicious Mac & Cheese made by my Aunt.

1 pound shell pasta, not the tiny shells, but not the huge ones, either.
12 oz. grated cheddar cheese
4 Tbs. butter
3/4 C milk
Salt & Pepper

I use a pan that is both stove top and oven safe.  Boil pasta until done, but still firm.  Drain most of the water, but not all, leaving about 1/2 in the bottom of the pan.  Preheat oven to 350°, stir in butter and grated cheese and cover for 10 to 15 minutes until butter and cheese are melted.  Stir again, add milk, stirring as you add.  Place in oven for twenty minutes with lid, remove lid, stir and bake until golden on top, about 30 minutes to 45 minutes.  It's not as quick as from a box, but the end result is delicious, and it's still only 1 pan.

Green Beans & New Potatoes

For most gardeners, green beans and new potatoes are an early summer treat!  This year mine were a bit later than usual, but I've been enjoying them for some time now, when it dawned on me, I am really enjoying the flavor in my new cooking method and it doesn't steam away all the delicious nutrients.

The fresh flavor is just wonderful!

2 Pounds New Potatoes - small
2-3 Pounds Green Beans - fresh
Dash of Salt
Fresh Dill sprigs

I just snap the stem off the beans and don't break them.  Wash potatoes, leave skin on and add just enough water in a kettle to cover the potatoes, dash of salt.  With a lid on the pan, boil until tender, just tender.  Add green beans, don't stir in.  Boil 5 minutes, leave lid in place and remove from heat.  Let steam for 20 minutes. Gently stir beans into potatoes and sprinkle dill sprigs before serving.

Baked Spaghetti Squash

I am a huge fan of squash and eggplant.  When the garden is in full swing, I replace pasta with these vegetables.  Spaghetti squash is a delicious, nutritious, and low calorie replacement, and it remains al dente.  It makes the most perfect baked spaghetti.

Cut squash in half, remove seeds, and bake open side down in a glass pan with just a bit of water at 325° for 35-40 min.  While baking prepare your favorite spaghetti or marinara sauce.  Allow squash to cool, then with a fork, just whisk out the flesh.  Wonderful spaghetti that will hold up to baking and even reheating.  Using same pan, spread the squash evenly and cover with sauce, and bake 30 minutes, add cheese and bake 20-30 more.      

Serve with fresh salad and garlic bread.  

Calories in 1 cup of spaghetti pasta:  221

Calories in 1 cup of spaghetti squash:  42  

Tuna or Salmon Salad

                               
8 oz. Tuna or Salmon

2 Tbsp Miracle Whip                                     ½ sm Onion chopped

1 scant tsp Mustard                                         dash Lemon Pepper

2 stalks Celery                                                1 tsp Dill weed or seed

2 Tbsp Sweet Pickle Relish                             ½ dash Garlic

2 - 3 Boiled Eggs diced                                 Salt & Pepper

In sealable container, mix eggs, celery, relish, and onion. Toss gently, then add Miracle Whip, mustard, and spices, blending again. Gently fold in fish, until thoroughly blended. Refrigerate. Will last refrigerated for up to 3 days. Makes great sandwiches or dip for crackers. Also makes a wonderful stuffing for a fresh tomato.

Barley Kale

In light of my recent discover of GMO rice, I decided to research a few less popular grains that maybe weren't yet tampered with.  Barley, oats, and milo remain relatively untouched, so . . .

I tried boiling barley and using it like rice.  It actually was a little heartier than rice, and took longer to cook, but in the end results I found very little difference.  Now, I tried this with barley from the feed store, but it is available on the grocer's shelf.  

In 3qt. Sauce pan
1 Cup Barley, screened and cleaned.
2 1/2 C Water
Dash of Salt
Soak 2-3 hours

Bring to a boil, then cover simmer for 1 hour.
I added fresh Kale, replace the lid and turned off the burner
In one sauce pan I had both side dishes
Chicken breast on the grill.
Dishes were a snap!

Kung Pao Chicken

I don't know about the rest of you, but MSG wreaks havoc with my nervous system . . . So, as much as I enjoy Chinese Cuisine, at least the American version with which I'm familiar, I pretty much have to enjoy Chinese food at home.

Kung Pao Chicken is a favorite and of course except for the rice, all goes in one pan.  I don't have a wok any more, so I use a skillet.

3 Tbs. Olive Oil
2 Red Peppers cut or broken in half
Tad of Garlic
2 Boneless Chicken breast cut in small pieces
1 medium Onion sliced lengthwise
3 stalks of Celery chopped
1 small Zucchini sliced
3 Cups vegetables.  I have used kale, snow peas, radish pods, water chestnuts, bamboo shoots. 
(I get creative with what I have on hand)
1/2 C Peanuts

Heat oil in skillet with red peppers and garlic.  When piping hot, add chicken pieces.  Stir in hot oil til just browned, add onion and celery.  Cover and cook 5 minutes, stir and cover for 5 more minutes of cooking.  Turn heat down to medium and leave cooking 10 minutes.  Add vegetables and peanuts with a bit of water.  Simmer 5-10 minutes until veggies are tender but not soft.

Serve over rice. 

BBQ Ribs

For those who are new to keeping kosher, and searching for new entrees for the BBQ season, let me share the deliciousness of beef short ribs.  When I was a kid, we'd always get to have our favorite meal for our birthday and my request was BBQ short ribs.  I was truly saddened and dismayed when years later I was offered those odd little slab ribs that looked so greasy and didn't appear to have any meat on them . . .

Beef short ribs are wonderful, they just require a bit of cooking before the grill.  I've even prepared them completely in the oven.

5# Beef Short Ribs
Water
Liquid Smoke
2 tsp. Garlic Powder
1 tsp. Ground Mustard
Dashes of Ground Turmeric
Salt & Pepper
Favorite BBQ Sauce

Preheat oven to 300°.  In oven safe pan that will hold 5# of ribs, place just enough water to cover the bottom.  Add a few drops of liquid smoke.  Sprinkle spices on each piece of meat and arrange in pan, leaving room for steam to saturate the meat.  Cover and bake for 4 hours.  Turn off oven and leave pan in to cool about 30 min.
Remove from oven.  If you want to finish cooking in the pan, drain liquid and cover in BBQ sauce.  Place back in oven in covered pan for 2 hours @ 250° or place in outdoor smoker for 2-3 hours.  Meat will fall off the bone . . . 

Kale Chips

I realize I'm running amok with this kale, but it truly is wonderful stuff and grows so easily and abundantly. It makes a simple side dish or as I've already shared, can be worked right into the main entree. This time, though, I had to try the kale chips. It sounded easy enough and obviously healthier than potato chips. Every year about the end of May, I just crave hot dogs. There are some wonderful kosher hot dogs available these days, so I feel quite free to indulge every now and again. Even though hot dogs are made from beef or turkey, they still contain a ton of things I don't need to be eating, so I indulge the craving.

Here's the recipe. I'm thinking this might be one of those things, even anti-veggie kids would consider trying if they got to help make them!

One bunch of kale - washed, stemmed, and drained
1 Tbs. Olive Oil
Salt
Cookie Sheet

Preheat oven to 400°. Tear kale into large pieces. I make two to three pieces of each leaf. Place on cookie sheet in a pile. Drizzle olive oil over the leaves, gently toss the leaves to cover in oil and spread out over the cookie sheet. Place in hot oven for 5-7 minutes. Flip and bake 5 more minutes. Let cool and enjoy. This entire recipe contains fewer calories than one serving of regular potato chips. And they are good for you!

Spicy Kale & Beef

3 Tbs. Oil
1 dried Red pepper
1 Tbs Soy Sauce
1 1/2 lb. Sirloin, sliced
1 Onion slced or wedged
2 Beef bullion cubes
2 Cups Water
2 Tbs. Corn starch
1 bunch Kale stemmed and torn
Sesame sticks

Place oil in skillet on medium heat, break pepper and add with soy sauce. Add beef and stir til all is coated in oil, add onion. Cover skillet and cook for 10 minutes, stir cook ten more minutes, turn heat down to medium low, add beef bullion, and 1/2 cups of water. Mix corn starch into remaining 1/2 cup of water, and add to skillet, stirring well. Turn down to medium low and simmer for 30 minutes. Add kale, but don't stir in. Place lid on skillet, and allow to simmer 10-15 minutes.

Stir before serving over rice and garnish with sesame sticks

Egg Noodles

In the spring time eggs are abundant and potatoes are still growing, so noodles make a lovely side dish. They really are pretty simple to make, although there is just a bit of clean up involved, it's well worth it to have good fresh ingredients in the dishes you prepare.

6 Eggs well beaten
2 + C Flour
2 C Chicken Stock
Salt & Pepper
2 C Water

In 5 qt. kettle, heat chicken stock and 2 C Water.
In mixing bowl, make a well in flour and add beaten eggs. Add salt and pepper and mix, thoroughly. On floured board, roll dough to 1/8 to ¼ inch thick. If dough is sticky, add a bit more flour as you roll out the dough. Once dough is desired thickness, sprinkle flour across the top and roll up. Cut through entire roll of dough, every ¼ of an inch. Unroll while still on board, in flour. Increase heat to boiling point and drop in noodles a few at a time, making sure they don’t stick together. Reduce heat to medium and simmer for 1 hour. Check level of broth, and add water if needed, but only if needed.

*** I have discovered only recently that these can be made in water without stock and simply served buttered.

Steamed Veggies

Garden season is just about here. That means fresh locally grown produce will be readily available. Most vegetables are perfectly healthy and delicious when eaten raw. Many folks, however; prefer their vegetables cooked.

Just a few reminders when preparing fresh vegetables. They really don't need seasoning or toppings. Some folks like just a little salt, but the fresh flavor of home grown or locally grown produce needs little to be added.

Steamed or blanched is best and if you haven't tried it, I would encourage you to do so. Just a little water in the bottom of a saucepan. Add your fresh veggies and a lid. Bring to a boil on high heat. As soon as steam begins to escape, turn off the burner, but leave the lid in place. Vegetables should be firm but tender and they will still contain most of the nutrients our Creator put in them.

Don't cook the goodness out of the veggies!

Taquito Poppers

I almost made work out of this simple, very simple recipe.

I hope you enjoy the ease of preparation as well as the flavor of the end results!

Ingredients

8 oz Cream Cheese (softened)
2 Cups shredded Cheddar Cheese
8 whole canned Jalepeno peppers - fresh ones if you choose, but they tend to be hotter.
16 corn tortillas
3 Tbs. Oil

Place oil in 8X11 baking dish or small cookie sheet

With butter knife, spread 1/2 ounce of cream cheese in center of tortilla about 3 inch strip, split one jalapeno lengthwise and lay on cream cheese. Sprinkle shredded cheese on top of peppers and roll up the tortilla.
Lay it flap side down in baking dish.

Repeat with all tortillas.

Bake for 7 minutes @375° then turn and bake another 5-7 minutes. Great for dipping in salsa or guacamole.

* Just between you, me, and the fence post, you don't need to measure the cheese . . .
Pan is easy clean up and butter knife is a snap!

Potato Salad

I know it's been an unusually cool spring, so I'm sure many, like myself are experiencing SPRING FEVER. I've done a bit of research and will be sharing some Kosher brand hot dogs to go with this delightful Potato Salad.

Potato Salad

12 Med. Potatoes
6 Eggs
4-5 Tbsp Miracle Whip
½ medium Onion diced
1 Tbsp Mustard
½ Green Pepper diced
1 Tbsp Dill Weed
4 stalks Celery sliced
Salt & Pepper
3 heaping Tbsp. sweet Pickle Relish
Paprika
Dill Weed


In kettle of water, place washed potatoes still in jackets, add eggs on top and boil until potatoes are done. They should be tender, but not mushy. Remove kettle from heat, pour off hot water and fill with cold water and ice. Let stand for 10 minutes. Peel eggs and set aside.
Remove jackets from potatoes and cut into ¾ inch pieces, placing in large mixing bowl as you go. Dice 5 of the eggs and add to the bowl of potatoes. Do not stir. Add onion, pepper, celery, and relish, over the top of potatoes and eggs, still without stirring.
Add Miracle Whip, mustard, dill, salt and pepper. Go lightly on the salt and pepper for now, more can be added when served, but too much will detract from the fresh flavor. Gently stir until thoroughly combined. Once salad is mixed, move it to serving bowl, if different. Smooth and level the top of the salad with large spoon. Slice remaining egg to accent, top of salad. Sprinkle lightly with dill weed and paprika. Refrigerate overnight.

A summertime favorite!

Salmon Hash

Salmon Hash

2 Tbsp. Olive Oil in skillet
4 med. Potatoes sliced
1 lb. Peas (fresh or frozen)
Splash of Lemon juice
1 -15 oz. can Salmon
Generous dash of Dill
Salt & Pepper


Slice potatoes into hot skillet with oil. Fry potatoes until browned and tender. Add peas to skillet and cover, cook on reduced heat for 5 minutes. Drain salmon and pour lemon juice over it in can. Use fork to flake and piece salmon. Add salmon to skillet mix, sprinkle dill, salt & pepper and mix gently, but thoroughly. Cover and cook for 10 minutes on med/low heat. Serve.

Chicken Roll-Ups

2 grilled boneless chicken breast (diced or shredded)
8 oz. package Cream Cheese
1 /12 Cups Grated cheddar cheese
1/2 tsp. Cumin
6 Flour Tortillas
2 Tbs Oil

In bowl combine all ingredients except tortillas. Blend well.
Spread on individual tortillas, and roll up
Place oil in 8 X 11 bakeware
Lay chicken roll ups side by side, do not stack.

Bake @ 400° for 6 minutes, turn each roll-up over and bake an additional 6 min.

Top with all your favorites, salsa, guacamole, sour cream, it's all good!

Baked Buffalo Chicken

Turn any piece of chicken into hot "wings!" I prefer using boneless breasts, but I have done this with an entire cut up chicken. Cut chicken into strips about 1" X 3-4", using bone in pieces is fine, but thighs should be cut into three pieces, breasts 4-5.

1 Cut up Fryer or 3 pounds of chicken - in strips
Oil
1/2 Cup Red Pepper Sauce
3/4 Cup milk
1 Cup Flour
1 tsp Garlic
1/2 tsp. ground Red Pepper
1/2 tsp. ground Turmeric
1/4 tsp. ground Mustard
1/4 tsp. ground Ginger
Salt & Pepper

3 Tablespoons melted butter
1/3 Cup Pepper Sauce
Water.

Place oil in iron skillet or (oven safe) about 1/2 inch deep with red pepper sauce and heat to medium high.

Milk in a bowl large enough to dip the chicken pieces.

In a sealable baggie combine
Flour, Garlic, crushed red pepper, turmeric, ground mustard, ground ginger, shake to mix.
Take full advantage of the sealing while coating the chicken, it makes clean up so much easier.

Dip chicken pieces in milk, then place them in bag, seal and shake (about 4 pieces at a time works well for me)
Brown in skillet, about 10 minutes on each side, do not fully cook. While chicken browns, wash out milk bowl to be used later.
Remove when browned if all chicken does not fit to cook simultaneously. Once all chicken is browned, set aside to drain on plate with paper towel.

In skillet, still on medium high heat, melt butter, add flour from baggie for roux. Add Pepper sauce and enough water to cook to
gravy consistency. I use the milk bowl washed out, then pour a little more than half the gravy into it while I place the chicken bback into the skillet. Pour gravy on top of chicken, cover and bake for 45 minutes @ 325°.

Matzo Ball Soup

The Passover Season isn't usually so wintry, but since it is this year, I thought you might enjoy a warm bowl of Matzo Ball Soup. It's Kosher for Week of Unleavened Bread.

2 Cups Chicken Stock
2 Cups Water
1/2 Onion diced
2 stalks Celery chopped
1 tsp. Sage
Salt & Pepper

1/2 Cup Oil
1/2 Cup Water
1 Egg
1 1/2 Cup Matzo meal or Whole Wheat Flour

In 5 qt. pan, combine chicken stock, water, onion, celery, sage, and salt & pepper. Bring to a boil.

To make the Matzo balls, combine oil, water, egg, and meal. Wet hands and roll into balls about 1 inch in diameter.
Drop in boiling water. Boil for 30 minutes, then reduce heat and simmer at least 1 hour. Add water if needed.


*In keeping it "strictly" kosher for Week of Unleavened Bread, be sure to have the matzo balls formed and simmering in 18 minutes.

Kosher Baked Beans

When I got married the last time, his mother, who did not want the marriage to take place, just knew her poor son would never enjoy delicious food with a swine base, ever again . . . So when she'd visit, she'd always bring some baked beans from the super market deli and remind me, there was just a little bacon for seasoning.

Since I realize all things work together for good . . . I decided to figure out a way that he could have his baked beans and I wouldn't have to keep trying to figure out a way to keep a kosher kitchen. Giving all glory to YHWH for this delicious recipe, I've actually been told by non-kosher keepers, my baked beans are the best they've ever had.

KOSHER BAKED BEANS

1 pound bag of Great Northern beans
1 tsp. Baking Soda
Water

1 Cup Ketchup
2-3 Tbs. prepared Mustard
1 Cup Brown Sugar
2 Tbs. Molasses
1/4 tsp. Liquid Smoke
1/4 tsp. Maple Flavoring

To soak over night. Place beans in deep 3 quart baking dish, add Baking Soda and water. Water should measure about an inch above the level of the beans. The next morning, if beans have soaked up all the water, add water to just cover the beans. Soak about two more hours.
I suppose some would mix the rest of the ingredients in a large measuring cup or small bowl, but I just add the ingredients straight into the beans and mix well. Beans are still firm at this point.
Bake covered in preheated oven @ 250° for 4 hours. Check and stir. There should still be a significant amount of liquid in the beans. Recover beans and turn oven up to 300° for two hours. Beans should now be tender, still with a generous amount of liquid. Turn oven back down to 250°, uncover and bake 1 hour, checking to make sure all liquid does not evaporate. Cover and bake another hour at same temperature.
Can be kept covered and warming in 200° oven til served, but also delicious cold.

Fajita Chicken in a Pot

Although not grilled, but baked, this flavorful dish is a wonderful meal that stays warming for hours, as well as stretches to fill many plates and satisfy a crowd around the table. I made this for Shabbat and it baked all day Friday, and was actually delicious for Shabbat afternoon lunch, after being in the oven all night @ 200°.

1 1/2 Cups Pinto Beans
1 tsp Baking Soda
1/2 tsp. Cumin
1 Cup Rice
1 Quart Water
6-8 Boneless Chicken breasts or chicken fillets
1 Pint of Salsa
1 Quart of sliced or diced tomatoes
2 whole Green Peppers cut in thin wedges
2 Onions cut in thin wedges
6 Jalapeno Peppers sliced (more or less to taste)
1/2 tsp. Ground Cumin
Salt & Pepper

The night before, place pinto beans and baking soda in large lidded, pot with water (pot should be stove top and oven safe)

Add cumin and stir into beans and water, add rice and lay chicken breasts on top. If necessary, add water to just cover chicken breasts. With lid on, place in 325° Preheated oven to bake for 2 hours. Check in 1 hour to make sure there is still liquid covering the rice.
Take out of oven and remove chicken from the pot. Do not stir beans and rice. Pour salsa over rice. Lay chicken breasts on top of salsa. Sprinkle ground Cumin and lightly salt & pepper. Add remaining ingredients in layers, onions, green peppers, tomatoes, jalapenos.

Reduce heat in oven to 200°-225°, bake for the rest of the afternoon. Check every couple of hours to make sure the beans are not sticking on the bottom of the pan.

Serve with tortilla chips or flour tortillas. Great with salad or guacamole, or just as it is!
I added diced onion and jalapeno slices and grated cheese for garnish.

(I did make it with bone-in chicken breasts) and the flavor is good, but the chicken is so tender, the bones are difficult to remove after baking.

Cholent with Curry

I had Cholent some time back and it was a comfort type food to me, but to be honest, I thought it was a bit bland. So, after all these years, I thought I'd give it another go, with a bit of a kick. I don't put eggs in mine, but many people do. Here's the recipe I came up with and it addresses my need concerning Shabbat. It cooks all day on Preparation day, so dinner is already happening as I do other things to prepare. I'm prepared for Shabbat guests, in that it's a pretty full pot, and with challeh, it's plenty to satisfy many. I can always come up with a side at the last minute if needed. It also stays warming over night or in a crock pot for all of Shabbat if so desired. I'm really working on developing some recipes that are easy to prepare, simmer for hours, and easy clean up. I like "One Pot for Shabbat."

Now, here's the Cholent with Curry

1 Cupt Dried Chickpeas
1 tsp. Baking soda
3 Tbs. Olive oil
1 1/2 lb. beef roast cut in 8-10 pieces, or stew meat
2 onions
2 1/2 lb. red potatoes quartered
1 lb. Baby Carrots
Salt & Pepper
1 1.2 tsp. Paprika
1 1/2 tsp. Turmeric
1 tsp. Curry
1 tsp. Cumin
3 Garlic cloves

Thursday evening before going to bed in a large pot (stove top and oven safe) soak . . .
1 Cup dried chickpeas (about a quart of water with 1 tsp. baking soda)

Early Friday morning. Pour beans with water into a bowl.
In this large pot, add Olive oil over medium/high heat
Slice onions and brown them (Remove)
Brown meat with spices
Remove from heat, Set meat aside with spices. (Do not wash or rinse pot)
Pour beans and water back into empty pot. Layer the meat on top of the beans. Add potatoes, then carrots. Do not stir or blend, just layer. Add water to just cover the potatoes. Pour onions and remaining oil with spices over the top. Bake for 1 hour at 325°-350°, then turn down to 225°-250° and bake until time to bake challeh.
Before turning oven to challeh baking temperature, check cholent. If there is still quite a bit of liquid, remove lid and leave Cholent in the oven while baking challeh. If minimal liquid is present, leave lid on while baking challeh.
After challeh is baked, turn oven back down to just keep Cholent warm 200°-225° til dinner. Serve with challeh. Will keep in warm oven over night . . .

This can be done in a crock pot also, but I'm not so good at crock pot cooking.

UNSTUFFED PEPPERS - Stuffed Peppers Out of Season

I dearly love stuffed peppers and so does my wonderful buddy-in-law. Last summer, the garden was simply bursting with bell peppers of green, red, yellow, and purple, and we ate them and we froze them and we used them in canning. I have several gallon bags in the freezer and I will share my space and time saving secrets of vegetable preservation later in the season . . . The only down side to frozen organic peppers for winter cooking, is that they are halved or quartered, but don't let that stop you from enjoying the wonderful flavor of stuffed peppers! I've done just a bit of improvising to enjoy the delicious flavor of stuffed peppers in a pot on top of the stove using frozen halves.

UNSTUFFED PEPPERS

1 pound Ground Round
1 medium Onion, diced
1/2 Clove of Garlic
1 1/2 Cups Rice
5 Cups of Water
1 Quart of Tomatoes
1 tsp. Basil
Salt and Pepper
12 Frozen Peppers halves
Brown ground round with diced onion, garlic, and salt and pepper. When beef is thoroughly browned, add water, bring to a boil, then add the rice. The rice can be boiled separately, but I'm the One pot Wonder, so I keep it to one pot; as much as possible! When rice is cooked and water is dramatically reduced, about 20-30 minutes; stir in tomatoes, basil, and half of the pepper halves. Top with the other half of peppers. Cover and simmer for about 15 minutes more, until most of the liquid has been absorbed. Serve hot with fresh salad and warm biscuits.

Broccoli Casserole Soup

I just love some of the seasonal casseroles. I remember years ago, when my former mother-in-law introduced me to broccoli casserole. I prefer my veggies straight, but for atmosphere, visual appeal, and portions, a casserole centered around a vegetable is the next best thing. I was chatting with my neighbor a few weeks ago and he said he was warming up left overs from a family gathering and going to enjoy his Grandma's broccoli casserole. It was cold and I was busy "wri-bernating," which always calls for a pot o' something on the stove, but broccoli casserole sounded delicious. So, now there is Broccoli Casserole Soup. The great thing about most of my recipes is they take little preparation time, and with one pot, little clean up time, as well!

Broccoli Casserole Soup
In Soup Kettle or Dutch Oven

6 Cups Water - bring to a boil
2 Cups Rice to boiling water
When Rice is done, add
1 Large Broccoli head or 2 crowns to simmering pot (actually I recommend a lot more broccoli when available because it's delicious)
Simmer 5- 10 minutes

Most of the water should now be absorbed into the rice and evaporated in steam
Add 8 oz. grated cheddar cheese
1/2 Stick of Butter
1 quart of Milk.
Salt and Pepper to taste

When cheese is melted, soup is ready. Garnish with shredded cheese, if desired and serve with crackers

(HOME)