Unstuffed Peppers

I had a real craving for stuffed peppers through week of unleavened bread, but . . . stuffed peppers call for bread crumbs . . . and I have a new stainless steel electric skillet, which I couldn't wait to try out, so Unstuffed Peppers were absolutely delicious with Mazto.

1 Lb. Gr. Meat (beef or deer)                 1 Onion (coarsely chopped)
1 Qt. Tomatoes (do not drain)                Crushed Red Peppers      
Garlic powder                                        (couple shakes)                                          
 
                                                               Salt & Pepper
4 Green Peppers (sliced)                         1 C. Rice


In skillet, brown gr. meat with chopped onion. When meat is browned add tomatoes, crushed red peppers, and pepper sauce. Mix thoroughly.
Add Rice, and Green Pepper. Bring to a boil, then reduce heat and simmer for 30-45 min. Add water only if needed to fully cook rice and prevent sticking.
Serves 4

Matzo - Unleavened Bread 5774

This isn't an ordinary one-pot recipe, but this is no ordinary week. Observing the Week of Unleavened Bread is commanded, and there are all sorts of delicious matzo ideas all over the internet. It would seem most of us are doing everything in our power to make this "bread of affliction" a delectable delight.

I feel almost guilty eating matzo that tastes this good! As I read Scripture though, I have a different take on the matzo. I realize it is referred to as the "bread of affliction," but in reading the account in Exodus, the children of Israel were leaving the bondage of Egypt so quickly, the bread didn't have time to rise. Sounds to me like we could just as easily refer to matzo as "bread of freedom."

With that, let me share the recipe.

Preheat oven to 400°

1/2 Cup Olive Oil
1/2 Cup + 1 Tbs Water
1 Cup Whole Wheat Flour
1/2 Cup Unbleached Flour or all purpose, but  . . . no "self rising" flour

Mix well and place dough on lightly greased cookie sheet. Press out with your hands til thin [about like pie crust]. Pierce with fork. Cut with pizza cutter for uniform pieces or break after baking.
Bake for 12 minutes.

Topsy Turvy Tacos

I saw a photograph of hard shell tacos in an enchilada sauce.  I love Mexican food, but I'm not a fan of enchiladas, so, I improvised.   This delightful dish is perfect for reheat and keeps the shells from breaking on first bite!

1 package tortilla shells 

1 pound ground beef, deer, or turkey

1 1/2 tsp cumin

1 can pinto beans

2 cans diced tomatoes with jalapenos and cilantro

1 cup shredded cheese

"taco fixins"

lettuce, sour cream, onions, avocados, more grated cheese  . . . use your imagination!

Brown ground meat, add beans and cumin.  Empty both cans of diced tomatoes in 9 X 13 pan.  Place one spoon full of meat and bean mixture in shell.  Set filled shells in 9 X 13 pan.  All 12 will fit.  Bake 20 minutes @ 350°.  Increase temp to 390°, add shredded cheese and chopped onion, bake 10 minutes.  Remove from oven and "dress" with "taco fixins."

Potato Soup

8-10 small to med. Potatoes                             1 Onion
3 Tbsp. Butter                                                   4 stalks Celery          
1 Qt. Milk                                                         Salt & Pepper

Peel and cut potatoes into 1 inch pieces.  Dice onion and chop celery. Place vegetables into Stainless steel kettle or Dutch oven and add just enough water to cover.  Add salt and cover. Cook until potatoes are tender.   Add Butter, Milk, and Salt & Pepper. Simmer until Butter is thoroughly melted.  Serve hot or cold.

     This is a wintertime favorite, so I prefer potato soup to be hot.
The best potato soup I have ever made has been through the ice storms. I am sitting here, fireside, writing this recipe by candle light. This is our second ice storm of 2007, the first being in January, and now here it is December. Through power outages, I have resorted to cooking on the grill and keeping the soup warm in front of the fire, and I‘m developing a method. With just a bit of ingenuity, it’s actually quite doable. When the electricity goes off and stays off for more than six hours; we, in this area, prepare for “the duration.” That usually entails something going in one of my steel kettles, since they are so versatile from grill to hearth, and easily preserved for reheating. With the absence of electricity, the next thing that must be considered is the refrigerator inventory. There is an “eating order.“ Canned goods, of course, will last, and the deep freeze will maintain for many days if the door is not opened, so emptying the refrigerator becomes the primary source of food supply. I wouldn’t dare think of opening a can if there is anything besides ketchup in the refrigerator. The first order of business is to consume the contents of the refrigerator that will not last a significantly lengthy power outage, and raw milk has the shortest life expectancy, so it's a matter of “use it or lose it.” After making potato soup with home grown potatoes, real butter, and fresh goat’s milk, I can honestly say, nothing compares.  Farm fresh ingredients are unsurpassed.
Although there is just something quite special about potato soup, fireside, by candle light, this recipe is quite delightful in a fully illuminated kitchen and simmered on the stove, as well.

Mexican Scramble

6 Eggs                                                    ½ C Grated Cheddar
½ C Milk                                                Cilantro
½ C Salsa                                               Sour Cream
                                                               Jalapeno Slices (if desired)


Beat eggs and milk in bowl together, with whisk.  Pour in to hot greased skillet, add jalapeno slices.  When eggs are fully cooked, pour salsa over eggs and sprinkle cheese over the top.  Cover and remove from heat.  Add jalapenos, if desired.  Let stand for 3 minutes.  Add sour cream and cilantro before serving.

Chicken Surprise

Bone in chicken breasts were on sale.  I raise most of my own meat, but I just cannot pass up a sale of this magnitude.  Four split chicken breasts $4.51 cents.  Don't pay three times the price for boneless, skinless; that's where the chicken stock is!  There is a video coming soon.  So I baked them bones, skins and all, sliced the meat off the bone, leaving just a the "trimmings" for later use.

Boneless, skinless chicken breasts served for Shabbat dinner for four, while broth and bones went to make another meal.

Drippings and bones in 1 quart of boiling water for 20 minutes.  Remove bones and separated meat to cool.  Add another quart of water, 4 stalks of celery, 1 diced onion, rubbed sage, and S & P, 2-3 carrots sliced, if there are any, handy.  Add anything that looks like "soup fixin's!"

While veggies are boiling and chicken is cooling, mix 3 eggs with 1 1/2 cups flour, salt and pepper.  Blend until mixed but dry and crumbly.  Drop in boiling stock in small pieces.  Stir . . . shred chicken from bones and add.

Enjoy a pot of chicken soup while the snow falls.

Chili Pie

This is the perfect way to “wind down” the last of the chili, or make a meal of the last little bit.  Place about 3 cups of chili in 9 X 9 baking dish or 8” iron skillet.  Make ½ recipe of Corn Bread, pg.      .  Pour corn bread batter over and bake @ 400 for 25 minutes.  Sprinkle grated cheddar on top and bake another 5 minutes to melt the cheese.

Whether the chili is canned or your favorite secret recipe, Chili Pie will be a crowd pleaser.

                                Corn Bread

1 C Corn meal                                                    1/3 C Sugar
1 C Flour                                                            1 tsp. Baking Soda
1/3 C Corn Oil                                                   1 tsp. Cream of tartar
1 Egg                                                                  Dash of Salt
                                                                           ¾ C Clabbered Milk *

Combine egg, oil, and sugar, beat well.  Add dry ingredients at one time, without blending individually.  Stir in clabbered milk and pour into greased 9”X 9” baking dish or 8” seasoned iron skillet.
Bake @ 400 for 25-35 minutes until golden brown and passes the tooth pick test.