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23 November 2005 @ 09:20 am
Once-A-Year Potatoes

::::makes 8 cups (I usually triple the recipe). I imagine this recipe could be adapted by a skilled vegan cook, but I'm not that person::::

Ingredients:

-3# medium potatoes, peeled & pared (this year, organic white potatoes from Blue moon Farm in Urbana, IL)
-1 1/2 C sour cream, full fat (preferred) or low fat, but NOT no fat
-4 T butter (this year, it's butter from the folks at Oak Grove in west-central IL - I highly recommend their dairy products, all you IL/IN readers)
-1 1/2 t salt
-1/4 t pepper
-1/4 bread crumbs
-1 more T butter, melted

1. Cook potatoes in boiling, salted water until tender; drain well.
2. Combine everything except the last two indredients in a large bowl. Beat at low speed with a mixer until blended, then on high until fluffy.
3. Pile lightly into a buttered 2 qt casserole (when I double/triple this recipe, I've found that large ovenproof bowls covered in foil work well, though the cooking time has to be adjusted and that's kind of an inexact science where I'm concerned). You can refrigerate overnight at this point - that's what I'm doing!
4. Bake, covered, in slow oven (325 degrees) for 1 hour. If you doubled or tripled, it'll take longer.
5. Toss breadcrumbs in melted butter. Place on top and bake, uncovered, for an additional 1/2 hour.

These are wonderful at the Thanksgiving meal, but I have to confess they're even better as leftovers.
 
 
15 November 2005 @ 02:04 pm
For your Vegetable (Beef) Soup. It is a tonic for my post-illness bod and slightly confused brain; yum.

Here's what's in it. I double it, but what's posted is the original. This is also a great "leftover" soup. I imagine a relatively experienced vegetarian cook can adapt this...

1# beef soup bones (or not)
1# stew beef
15 oz can tomatoes
3 C potatoes, raw, cubed
1 C carrots, diced
2 C chopped cabbage
1 C chopped celery
1 C chopped onion
1/2 C small pasta

(I also like to add corn and peas and stuff, whatever's in the crisper/freezer)

Simmer meat, bones, and tomatoes in a large kettle with 3 Q water for about 3 hours. Add everything else and boil until tender, stirring often. Season with salt and pepper and garlic salt. Remove bones and put any meat on the bones into the soup. Discard fat and bones.

This freezes well, but if you are making some to freeze, don't add the pasta. You can add that when you reheat.
 
 
10 November 2005 @ 07:06 pm
Here's a soup I made based heavily on a recipe by Marion Cunningham in Lost Recipes. It's not vegetarian or vegan, but the bacon can be left out and the recipe can be adapted by a experienced vegan cook. It's pretty simple and cooks up quickly.

Ingredients:

3 pieces bacon, chopped
1 large onion, chopped
2 biggish sweet potatoes, each one the size of yr two fists put together, peeled & diced
2 carrots, sliced into rounds
2 T unsalted butter
2 T flour
4 C milk (the more fat in the milk, the better it tastes!)
2 C corn, fresh, frozen, or canned (in order of preference)
1 1/2 t salt
pepper to taste
whole nutmeg

Get potatoes into a large pot of water and bring to a boil; add carrots and cook until tender. While the rooty things are heating up, cook bacon in a different large soup pot util crisp. Add butter and onion and cook, stirring often, until onions are golden brown, about 5 minutes. Stir flour into onion/bacon mixture; as soon as it's all mixed in, slowly add milk and stir until combined and starting to thicken & get smooth. If roots are ready, drain and add to soup. Add corn and seasonings and cook for another 5-10 minutes.

Grate a little nutmeg over each serving. Eat.

I had this for dinner tonight and it was just the thing.
 
 
02 October 2005 @ 08:10 pm
Apple Salsa

2 medium red apples
2 tablespoons of lime juice
1/2 cup of chopped orange segments
1/2 cup of finely chopped onion
1/2 cup of finely chopped green pepper
1 jalapeno pepper, finely chopped
1 clove of garlic, minced
2 tablespoons of chopped cilantro
1 tablespoon of cider vinegar
1/2 teaspoon of ground cumin
1 teaspoon of vegetable oil

Core and dice apples in 1/4 inch pieces. Toss immediately with lime
juice. Stir in remaining ingredients. Chill 2 hours before serving.
Good with pork, chicken, turkey and fish. Makes 3 cups.
 
 
02 October 2005 @ 08:08 pm
Green Tomato Chutney

2 lb Green tomatoes; 1/2" dice (5 3/4 to 6 cups)
1/2 lb Tart green apples;(abt. 2 c) peeled, cored and diced
1/2 c Golden raisins; packed
1 c Dark brown sugar; packed
1 tb Crystallized ginger; grated
6 Red chili peppers, dried* 1" long each (then broken) OR 1 ts
dried/crushed
1 1/2 ts Garlic; minced (abt 3 cloves)
1/2 lb Shallots; peeled OR peeled small pickling onions, halved
if large (1 1/2 c) OR 3 md onions, 1/2" dice
1 1/4 c Cider vinegar


Put all ingredients in wide 4-quart saucepan, bring to boil quickly, adjust heat, and boil about 30 minutes, or until as thick as jam. Stir occasionally, to prevent sticking. Spoon into hot, sterilized half-pint jars; seal. Let stand at least a month.
*If you want a less spicy product, remove some of the seeds in the dried chiles.

Yield: About 6 1/2 cups.

Recipe from "The Pleasures of Pickling and Preserving," by Jeanne Lesem. New York: Random House, Inc., 1982. Pp. 140-141. ISBN 0-394-75311-4. Author adapted from an English recipe by Vincent and Georgiana Banks. Posted by Cathy Harned.
 
 
 
02 October 2005 @ 08:07 pm
Spiced Pumpkin Chutney

1 2 1/2-pound pumpkin, peeled and seeded
2 medium onions, finely chopped
2 small red chili peppers, seeded and finely chopped
2 cups light brown sugar
2 teaspoons pumpkin pie spice
2 teaspoons ground cloves
1 teaspoon salt
3 tablespoons minced fresh ginger
2 1/2 cups white wine vinegar

1. Dice pumpkin. Place in wide saucepan with remaining ingredients. Mix well.

2. Place pan over medium-high heat, bring to boil, then reduce to medium-low. Simmer
uncovered until pumpkin is very tender and liquid has thickened, 45 minutes to an hour.
(If chutney thickens but pumpkin is not soft, partially cover, cook as needed.)

3. While chutney cooks, sterilize two one-pint canning jars and their lids in boiling water
for several minutes. When chutney is ready, spoon it into jars, cover with lids and allow
to cool. Can be stored unopened at room temperature for up to three months.
Yield: 2 1/2 pints.
 
 
02 October 2005 @ 08:01 pm
Aunt Bert's Baked Beans

Soldier beans-2cups (1lb)

soak overnight-Parboil, skin will peel when you blow on them. Drain

Put in pot:

1 onion
salt pork
3/4c. brown sugar
1/2c. white sugar
1 Tb dry mustard
1/2tsp ground ginger

Add fresh hot water just to the top. Bake at 200*-250* all night.

Since crockpots have come into existance I bake these in a crockpot,
they don't cook up so dark as the regular oven but that can be adjusted.
I cook on high the last hour.
 
 
12 August 2005 @ 01:58 pm
Salsa recipe

Ingredients:
2-3 cloves of garlic
1 head of cilantro
2-3 jalapenos (depending on how hot you want it)
one lime
2-3 tomatoes seeded and chopped
½ an onion diced
3-4 cans of various seasoned chopped tomatoes in garlic, chili and Italian seasonings
1 can of Rotel chopped tomatoes (if you can get it)
few pinches of salt

In the food processor add:
Garlic, jalapenos, cilantro (yep, the whole head!) and mince up
Then add juice from lime and 2 cans of the tomatoes and turn on for a quick second to just mix it all together.

In another bowl add:
The other cans of tomatoes, the chopped tomatoes, the diced onion and salt. Then add the food processed mixture to that. Taste for seasoning. Voila! Awesome salsa.

Now, the amounts and heat of the tomatoes and jalapenos can really vary so you just need to really taste as you go and just experiment over time. I find that depending on the time of year I might only add one whole jalapeno and then de-seed and de-vein the second one because they are too hot. Also, sometimes my company can’t really handle it too spicy so I tone it down.

And, the reason for using the canned tomtatoes is that it keeps it looking like salsa and not a foam bath. Trust me, if you use the fresh tomatoes in the food processor it gets all watery and bubbly. Not very pretty!
 
 
12 August 2005 @ 02:46 pm
Vena's Date Bran Muffins

6c. bran cereal
1 lb chopped dates
2c. boiling water
1c. butter
1qt buttermilk
5c. flour
1tsp salt (opt)
2 cups sugar (Vena used 1c. honey)
5 tsp baking soda
5 eggs

Pour boiling water over bran cereal and dates and let stand.
Cream butter, sift dry ingredients together and add to butter alternately with buttermilk.
Stir in bran-date mixture. Beat in eggs.
Bake in greased muffin tins in 400deg oven for 15 min.
Makes about 6 dozen muffins

Note from me: Do NOT double this recipe, it will leave you with drier than usual muffins. When made properly these muffins are amazingly moist.
 
 
12 August 2005 @ 02:45 pm
Pottsfield Pickles

3 pts chopped green tomatoes
3 pts chopped ripe tomatoes

chop:

2 bunches celery
small cabbage (3lbs)
1 qt. onions
3 red peppers (seeds and all)
soak overnight with 1/2c. salt. drain and rinse with cold water.

Add:
3pts vinegar
1/2tsp ground cinnamon
1/2 tsp ground cloves
1/2c. mustard seed
3lbs brown sugar