Tuesday, December 31, 2013
Since my little cold actually turned out to be a bronchial infection with another fun trip to the doctor, two days off work and narcotic laced cough medicine to aid me in sleeping I figured I would send out another soup recipe. This soup recipe is my daughters favorite soup. It is also easy, fast to put together and tasty. The bf called it comfort food, I call it happiness in a bowl, but you can call it Cheeseburger Chowder.
Saturday, December 28, 2013
I really don't understand what is going on with me this year. I usually catch one cold about every 5 years. This year I have caught two practically back to back. I have spent my entire week off with a chest cold. But life goes on and I was still on the hook for dinners. It has been cold here but not seriously cold, and I am aware of how cold other parts of the country are right now. I wanted to share a soup recipe that literally goes together in no time at all and doesn't require any special ingredients. It is my son's favorite soup recipe. It's called Red Potato Soup not because you use red potatoes. Directions/Ingredients In a soup pot brown 1 pound of *hamburger and 1 small peeled and diced onion. When hamburger is browned drain off some of the fat. To the pot add 4 cu. water, 1 regular sized can tomato sauce and 1 small can tomato sauce. Then add 4 cu. peeled and cubed potatoes, 1 1/2 tsp. ground black pepper, 2 tsp salt and a couple of dashes of Tabasco sauce. Bring to a boil turn down to a simmer and put a lid on it. Simmer until potatoes are done. Then the soups done. Want to bring a smile to their faces make up a batch of buttermilk biscuits to serve with this. This soup makes enough for freezing unless they eat it all. * Note: I haven't tried it but I imagine you could easily swap out hamburger for ground venison or elk and adjust your salt and pepper to taste.
Tuesday, December 24, 2013
I know everyone is rushing around with last minute shopping, cooking, baking and all the other little last minute things that need to be done. Strangely I find myself without anything really pressing to do. I did all my Christmas baking yesterday and I made enough cookies to satisfy the sweet tooths coming for dinner tonight, but not enough to linger around the house finally coming to rest on my hips. I made two Christmas cookies yesterday. I made the family favorite Russian Teacakes. Now I am a firm believer that you have to use all butter for these cookies (any Christmas cookie for that matter) and the nuts have to be finely chopped walnuts, and yes they must be rolled twice in the powdered sugar. I mean after all it is Christmas! Candy Cane cookie probably because even as a small child I appreciated the work that went into making them. Again I use all butter, but here I subtract the vanilla flavoring and I do not use peppermint candy. I do not lightly grease a cookie sheet before baking I use parchment. and I sprinkle my sanding sugar on before they go in the oven.
Tuesday, December 17, 2013
This brittle is a lot easier than it sounds. It turned out with a nice butter flavor with a little kick. I am sorry there isn't more photos of the process, but since this is a one woman show I have found out it is not easy snapping pictures while stirring a pot of bubbling sugar.
Sunday, December 15, 2013
So I am currently busier that a one armed paper hanger...or some such crazy talk. This is my last week of work until Dec 30th, so I am busy at work, busy with work from home and then someone slipped this holiday called Christmas right into the middle of it. Honestly where in the heck did the time go this month? Pecan recipe from Saveur magazine on line. These nuts turned out smokey with just enough sweet and salt to guarantee that one nut won't be enough, and you will find your self a handful deep into the dish before your realize you were supposed to give these as gifts...maybe that is just me. I did double the recipe overall and made the addition of equal amounts of white sure to the amount of brown sugar and in doing that remember you won't quite use all of the seasoning on the nuts. I still have some left over. I also might possibly reduce the amount of Paprika next time by 1/4 of what is called for. They turned out great tons of flavor. Remember to keep an eye on your oven because nuts will go from nicely toasted to burnt in no time. cinnamon fudge. One of the notes from the recipe states/claims that you can freeze it. This is exactly the kind of recipe I am looking for. I followed the recipe almost to the letter. The recipe calls for 1lb. or 2 cups of chocolate I compromised and weighed out 14oz.. Sprinkled some sea salt on top (just the right touch), cut it into little squares and wrapped it in parchment paper, put it in a container and froze it...all but the couple of dozen pieces I left out for the family.
Monday, December 9, 2013
So yesterday was my sons birthday, and over the course of the years I have tried to not incorporate too much of the holiday into his day. We used to not get the Christmas tree on the same weekend of his party, not serve anything remotely Christmasy (should be a word) at his party, but last night I took a different approach I wanted to bring some of the Holiday cheer into his party without having it overwhelm. Epicurious. It was a gingerbread cake recipe that I slightly altered to suit my needs and tastes. In the recipe where it calls for mild flavored molasses and light brown sugar I used full flavor molasses and dark brown sugar. I also incorporated a enough whipping cream into the recipe at the end to get the batter to a spreadable consistency (you could probably use apple cider or liquid of choice to do this, cream is what I had on hand). I also baked the gingerbread in two greased and floured 6 in. cake pans until toothpick test said done. It worked like a charm.
Sunday, December 1, 2013
When I have the time and the ingredients on hand I like to make some tasty granola for the bf. It is super easy and delicious and you can easily switch out or add to it to adjust it to your tastes or dietary needs. Selma Cafe, and my take on the article is that this granola is served up quite often. original recipe to suit our tastes. Dry ingredients 5 cups old fashioned rolled oats, 1 cup slivered almonds, 1 cup chopped walnuts or pecans, 1 cup raw pumpkin seeds. Toss all the dry ingredients together in a large bowl. In a separate bowl mix together the wet ingredients 1/2 cup pure maple syrup, 6 tablespoons melted coconut oil, 1/4 cup honey, 1 tsp vanilla or maple extract and 1/2 tsp salt. Mix the wet ingredients together until well blended then pour over dry and toss and fold until the nuts and oats are well coated. Place all on a large cookie sheet and bake in a oven that has been preheated to 300 degrees check on granola about every 7 to 10 min. turn and rotate the nuts and oats often to your desired toastiness (should be a word). Remove from oven and let cool completely before storing in an airtight container.