Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts

Monday, February 1, 2016

Recipes from Deliciously Ella and Karen Ehman

For ease of reference, so I can easily locate them and cook from iPad instead of printing them out:

From Deliciously Ella


  • 500g new potatoes, halved
  •  
  • 3 garlic cloves, crushed
  •  
  • 3 teaspoons ground turmeric
  • 1 teaspoon ground coriander
  •  
  • 1 teaspoon chilli flakes or powder
  •  
  • 1 teaspoon ground ginger
  • 400g can of coconut milk
  •  
  • 1 tbsp tomato purée
  •  
  • 180g quinoa
  • 400g can of chickpeas, drained and rinsed
  •  
  • 150g spinach
  •  
  • 400g can of chopped tomatoes
  • salt and pepper
Place the potatoes in a pan of cold water and bring to the boil, then let them cook for about 25 minutes, until you can easily stick a knife through them. Drain them well.
Place the potatoes in a large pan and add the garlic, turmeric, coriander, chilli, ginger, coconut milk, tomato purée and tomatoes. Bring to the boil, season with salt and pepper, then add the quinoa with a mug of just-boiled water (300ml).
Reduce the heat to a simmer, place the lid on and allow to cook. Over the next 30 minutes, stir every 5 minutes or so to make sure nothing sticks to the bottom. (This is quite a long cooking time, but this is how long quinoa takes to cook in all these ingredients, rather than just in water.) Halfway through cooking, add the chickpeas. When there are just 5 minutes left, add the spinach and stir it in until it wilts. Once the quinoa has cooked and is fluffy, not crunchy, it’s ready.
Thank you, Betty the Woodfairy, for posting that you made this, because I shamelessly copied it and will make it this week!  Or Maybe Gene will, except he cannot have greens because it messes with his rat poison, and he does not care for chickpeas.  Never mind, I will make it.
1 (15 oz) can Crushed tomatoes

1 (15 oz) can Diced tomatoes

1 (15 oz) can Tomato sauce

1/4 cup Grated parmesan cheese

3/4 cup Plain low fat Greek yogurt

1/2 tsp Garlic powder

1/2-1 tsp Salt (to taste)

1/4-1/2 tsp Pepper (to taste)

Optional: pinch of sweetener of choice or honey (to taste)

Put all of the ingredients for the soup into a blender and blend until smooth and creamy. Pour into individual bowls and microwave until it reaches the temperature you desire (or put soup in a small saucepan and heat over medium heat until it is warmed through).   Yields: 4 Servings

Julie Update:

Still in hospital, grumpy about it, discouraged because daily wound care takes a long time for nurses to attend wounds.  The 3 x/week "team"(wound care team consists of two specialized nurses and often the doctor observes progress) will see her this morning for assessment. 

Infection is decreasing according to the numbers in the blood, but she is still on IV antibiotics but needs to be on oral medication before being released back to the manor.  She was placed in a recliner twice over the weekend.  That could be called progress.

Huge snow day today, and schools are closed; town is on accident alert as it continues to come down.  Using Jack's camera while it is still dark in the early hours of Feb. 1:

Friday, December 11, 2015

Dog Biscuits

Julie suggested that The Manor House give dog biscuits to our local no-kill animal shelter for a Christmas gift.

Here is the recipe I forwarded to the activity director where today some of the residents will make these treats.  I found my old dog bone cookie cutter we will use, tucked away in a plastic bag that has housed cutters since time began; the plastic looks a bit worse for wear but the old cutter is still sharp. My thick notebook of recipes is kept mostly for nostalgic purposes, but it came in handy on this occasion.


 Cindy, Activity Director at the Manor, in Christmas attire!
Charley rolling dough

Nancy and Connie tasting the dough

 Julie's Big Idea to make dog biscuits!



Can you believe these herbs are still alive in mid December?  They are watered faithfully, and they keep on giving.


Last evening I finished 2/3 of the knitting required to make up the Promenade Shawl.  It was begun in July, so I have been fairly slow in the needle process. Each row must have a thousand stitches, and there are too many rows to count.  Add those stitches to changing colors, and it is mind boggling for knitting.

On another note, here is a present for Julie I have saved up for Christmas: another When In Scotland shawl.



Hoping your weekend is a good one!

Tuesday, November 10, 2015

Who? Me? Cook?

"What is your favorite holiday recipe?" asked a columnist who writes for the Grand Junction Senior Beacon.  She asked, also saying that she would like to take my picture and have my favorite recipe in the upcoming November issue, along with several other contributors.  We had just come out of an evening meeting at church last week when she caught me, and I was actually thinking of how quickly I could jump into my pj's and then into a warm bed.  Food was not on my radar when the clock was nearing 9 pm.

Taken a little off-guard by her question, my first thought was of the shockingly pink cranberry relish that Susan Stamberg shared several years ago on the radio.  I had made that, and it was a bit different from what others might share.  Then I gave the old brain a minute more to think and said, "well, it is not my recipe, and err...actually, I don't cook it, because my husband is outstanding in the culinary category, but I can tell you what it is and give you an internet link to the recipe."  By this time, Writer Lady could hardly back out of her offer to feature my favorite holiday recipe. So she went ahead and took my mug shot and wrote down the information.

Here, let me just do a cut and paste job and reveal the Gene Amole Recipe for Thanksgiving Stuffing that my husband makes semi-annually (we like it with chicken in the summer, too.)

from Living The Grand Life
I first started posting this recipe in 2007. Folks seem to like it. We still make it every year. Here it is again so that you can get your shopping list finished. 
Gene Amole was a columnist for the Rocky Mountain News. He was a hometown writer who knew the city well and wrote on a variety of topics.
In 1982, he was looking for a Thanksgiving topic. In desperation he published his recipe for stuffing.
In 1998 he wrote about this about his recipe column: "It was a smash. I had more favorable comments about that column than anything I had written previously. Since then, I have reprinted it twice, the last time eight years ago, but I still get a flood of requests each year to send people copies because they had lost theirs."
 And so he printed the recipe one final time in November of 1998.
My wife is from the south and always had cornbread stuffing. I grew up in Denver and was used to a rather plain white bread stuffing. We adopted this recipe as a new family tradition and have enjoyed it for many years. It is a recipe that responds well to variations. I like to use a whole pound of Italian sausage and Texas pecans.
Gene Amole’s Thanksgiving Turkey Stuffing

20 slices of white bread (or use a package of dried bread cubes)
6 slices of dark, Jewish pumpernickel (don't leave this out)
1 tablespoon salt
1 teaspoon pepper
1 tablespoon sage
½ pound breakfast sausage
½ pound Italian sausage
1 cup chopped celery
1 cup chopped onion
1 cup chopped walnuts, pecans or macadamia nuts
3 to 4 tablespoons chopped fresh parsley
1 to 2 Granny Smith or Jonathan apples
Handful of cranberries
2 cups thick-sliced mushrooms
¼ lb. butter
2 cans chicken broth
2 tablespoons Harvey's Bristol Cream or jug sherry

Gene Amole’s directions:
Now, relax. It is impossible to screw up turkey stuffing. First, let's assume you are roasting a 15-20 pound bird. You'll need about 20 slices of white bread and a half-dozen slices of dark, Jewish pumpernickel. Lightly toast and cut each slice into crouton-size cubes and put into a large bowl.

It's a good idea to mix spices separately in a small bowl. Combine a tablespoon of Salt with a teaspoon of Pepper and a tablespoon of Sage. Be careful not to use too much salt because there is salt in some of the ingredients. Next, mix the spices and sprinkle them over the bread cubes.


Now, you are ready to go to the stove. Crumble and brown in a skillet a half-pound each of breakfast sausage and Italian sausage. Drain off the grease and remove sausage with a slotted spoon and add to the bowl with the bread crumbs and spices.


Add a cup each of chopped celery, chopped onion and chopped walnuts. If you are a big spender, use macadamia nuts instead of walnuts. Add three or four tablespoons of chopped, fresh parsley. Peel, core, chop and add one or two Granny Smith or Jonathan apples. I like to mix in a handful or so of fresh cranberries for color. To all of this, add a couple of cups of mushrooms, sliced thick.


The last thing to add is the liquid. Melt a quarter-pound of butter in two cups of canned chicken broth. After it is blended, add two tablespoons of either Harvey's Bristol Creme or jug sherry. Take a little nip for yourself.


You are almost there. Drizzle the liquid over the ingredients in the large bowl. I like a reasonably fluffy stuffing. You can add more liquid if you like. Toss the bread cubes and spices with the liquid until evenly mixed.

Food science no longer recommends stuffing the bird. We make up the recipe and bake it in a ceramic casserole dish. I guess that makes it dressing as opposed to stuffing - whatever you call it, it's good.

Thursday, October 1, 2015

One Stitch at a Time

It just occurred to me that I have not yet shown knitting progress on a kit I purchased soon after Julie and I returned to Colorado in May.

That month of May in South Carolina was a complete wash in terms of knitting. Even if there had been time to sit down and knit, there was not a whit of concentration left in my frazzled mind.  So just as well that my hands had a break from the needles.

During June, I finished one of The Yarn Harlot books.  A story she wrote stuck with me when she talked about a woman in her circle of friends who took on the daunting task of beginning to knit a blanket, a huge one.  The woman in the story decided to begin this project while in the midst of several personal crises, including severe depression and the break up of her marriage.  McFee, aka The Yarn Harlot, went on to write that this woman, stitch by stitch, finished one row and then another, day by day, week by week. Lo and behold, after a year, the blanket was completed.  Somehow, the working of the project, the clearing of the mind, that entire process of making a blanket required a different sort of concentration of efforts.  And it resulted in more than just a finished blanket. With the ending of that enormous knitting effort, her depression had lifted and she had made important decisions, including one to end her marriage.  What determination she had.

Back to my tie-in and identification with the woman who undertook that blanket project.  No, I am not leaving my husband. But I did decide to order from a Norwegian designer who had put together kits for the most determined of knitters.  Those who had knit up this daunting project took months to complete it, according to their notes on Ravelry.  So I took the mental plunge back in June and bought the kit, knowing I would eventually complete it because I must finish what I start... a compulsion.  It may take a while to complete, but each completed stitch will work toward good mental health.

So this is the Promenade Shawl now on the needles, started in June:

But then I got distracted with other projects, like knitting up Julie's acrylic shawl just in time for cool weather.


She wore it yesterday on her Wednesday visit to our house.  Her aide helped to choose the dress from her closet to match the shawl, and got her ready.  Julie was all smiles when Dennis delivered her to our curb.  Gene made guacamole and tacos at her request.



Joining in with Ginny and her Yarn Along!

Julie and I took a leisurely wheel over to the hospice restaurant again this week. After thinking about the Ezra book and praying about the situation, it went much better than our first outing there. Thank you all for your kind comments about the Very Busy woman, by the way.  (And no, I have not heard from Her again.)

Here we are in the sun before our lunch.  A kind gentleman snagged from a nearby bench was the photographer.



Recipes tried this week: Beer Bread, and Rosemary Bread, thanks to Stephanie who blogs here.  Ya'll have a good weekend!

Friday, June 5, 2015

Sharing Goodness

Indulge me in the sharing of the goodness I found and re-found today in searching the web.  Here are web sites, readily accessed in the future for perhaps Normal Pressure Hydrocephalus (NPH) or recipes or music or books (if I remember this particular post).
Julie is at Colorado Canyons Hospital, back from South Carolina last week, and is faring well.  Thank you for all your prayers and good wishes.  We hope for a Grand Junction placement soon.

Monday, March 23, 2015

Spring Luck

As I have previously said, Jeans Knitting is one of the first reads of the morning when sitting in my chair, or actually my husband's chair, after I get up and turn on the fire and have coffee in hand.  She blogs daily and wakes me up with her perspective on her coming day.  Jean makes lists of things that she needs to accomplish that day. And updates me, for of course she is writing to me from Edinburgh, telling in her quaint ways of what on her yesterday's list was accomplished and what yet needs to be finished from her uncompleted list.  Most days she gives herself  a 100 percent rating, but a few times she laments that she was just too tired to finish one or two of her self assigned tasks.

Seems I follow Jean closely because I think of her as my one-generation-older friend who is keeping it together in her own way.  So maybe a list is the thing to keep in the forefront of my mind as I try to age with grace and wisdom.

So back to Jean's list, or my list, for the day.  Half of her day seems to involve taking care that her octogenarian, somewhat cranky husband, as she gets his lunch and keeps his writing files in order. That part of my day, compared with hers, does not exist, since my husband is in a reverse role with his own mother and ensuring she is fed and watered,  Although she still lives independently, except for not driving and having severe macular degeneration and not being able to read much or change the time on the clock or figure out how to order on Amazon.  But he needs no care whatsoever, other than being listened to, and occasional affectionate words and kisses.

Then Jean's list goes on to her knitting.  My, what a knitter she is, even to the point of designing her own laces and looking into software to aid in her motif designs.

My knitting, sorely neglected as of late, consists of this pair of socks on the needles, using picture yarn.  Google it and you will see clever yarns that have been mathematically designed to create pictures within the pattern, no matter the gauge you are using.  Here is a picture of my watermelon socks.  Notice those little black dots of color that play into the reds for the seeds within.



these are The Perfect Fit Socks, Abi Grasso Etsy Shop yarn


On the cooking front, two recipes I made this weekend are absolutely the best: carrot cake and hush puppies.

No pictures, but the carrot cake was found here, originally published by Southern Living. It has the usual suspects in the batter of grated carrots, crushed pineapple, with a little surprise of coconut.  We liked it, the neighbors liked it and I am serving it to friends today at coffee and tomorrow (frozen, but thawed) to the pinocle card group.

I was looking for an old fashioned sweet hush puppy like my grandmother used to make, but times have changed and what I found was from Paul Prudhomme, found here. We had fried trout with the couture hush puppies. Those puppies have onion, green onion tops, red pepper and only one egg, but after setting for a couple of hours in the fridge, the juices from the vegetables incorporate themselves into the flour and cornmeal and give an excellent texture. Beware these pups are fried, and I used only a film of grease, but they soaked up every bit of that canola oil. Not low calorie, but delicious. (And I did not find one recipe that called for just cornmeal, flour, egg and sugar, like Mom used to make.)

Saturday, I thought I was buying plain ol' johnny jump-ups for a splash of blue color on the patio while waiting for anything to rear its pretty head from the cold soil.  When I got home, I looked at the label more clearly after planting it and was happily surprised to learn I had purchased Rock Cress Axcent Lilac plants, a perennial.  What luck!  I needed new perennials.


The husband reminded me of what Garrison Keillor said:

“Some luck lies in not getting what you thought you wanted but getting what you have, which once you have it you may be smart enough to see is what you would have wanted had you known. ” 
― Garrison KeillorLake Wobegon U.S.A.

If you are following Angela in A Pause in Lent, I have written a piece on Path to Writing concerning what I heard yesterday in church since we are just two weeks away from Easter.  (It is under revision, in case you click on it and do not see it.)

Have a great week, and haste ye back in a few days to see the laundry line bowls in progress, thanks to the tip from Elizabeth, seen here when she writes about Washing-Tale Lines.

Sunday, March 8, 2015

Lenten Season and New Starts

Joining in with Angela and the Henri Nouwen discussion groups, I have responded to this third Sunday in Lent, writing on this blog some thoughts about the Prodigal Son and how the elder son might have perceived being left at home.

Our church as been having soup lunches and dinners during the Lenten season, and we all pitch in and bring soup and bread after noon services on Wednesday.  Here is a recipe I have made several times, and it is a pretty darned tasty crock pot recipe:


On the painting front, I am in the throes of creating four panels, 10"x 30" each.  The term, according to Wikipedia is a "tetraptych."  It will be of a tree, in four colors.  Here is the first panel:

then again on the wall in the living room to see how the greens look against the peach colored paint on the walls...
 

Have a great week and make some delicious soup!

Wednesday, December 31, 2014

New Year's Eve

As seen here:
Detail of people drinking, from a treatise on the Seven Vices, Add MS 27695, f. 14r

A picture above of revelers from the past making merry in their own way.  For us, champagne at home and asleep way before that ball descends in Times Square.


Three loads of fabric including linens and clothing in the trunk of the car for a Good Will run, house cleaned, and soup about to be cooked.  That is my New Year's Eve, in a nutshell.


This is a five star recipe from Alton Brown from Food Network.  I am hungry already.  Lunch soon.

What are your evening plans, if I may ask?

Thursday, September 25, 2014

A Beanie for Alonzo & Zucchini Cake

Babies need hats.  Purl Bee has a cute pattern for a heirloom hat that made up in just a day or two.


Originally, the thought was to make a pair of booties, but after making the first one and realizing it looked too large, I checked the pattern and saw I had cast on too many stitches.  The second one looked lots better, meaning I have to rip out that first stay on bootie and start all over.  Can I get it done in time for Sunday when the hand off is to occur?


And, in the meantime, this is on the needles: Norwegian Shawl or Scarf.

For your culinary pleasure, I was directed toward a  recipe that is excellent; a fairly heavy zucchini cake with lots of cream cheese frosting with zested orange.  Have a look here.  My notes here.

Our neighbor keeps supplying us with his zucchini, and we keep trying new things with them.  Not a single zucchini has been harmed or wasted in the process of experimentation.  We took over a portion of this cake to them as a "thank you", and they upped us by bringing over zucchini brownies.  Not a bad deal.

Leaving you with this bumblebee on a cosmos.  They are busy little things.

Tuesday, September 9, 2014

Rolled Dumplings for Peach Cobbler

Ripe, lucious peaches are everywhere in western Colorado this time of year. Sweet, juicy fruit picked straight from the tree was used to make our latest peach cobbler.  Freshly grated nutmeg and cardamom make those juices zing.

The best recipe for peach cobbler can be found at Cook.Com, in my humble opinion. Here it is:

OLD FASHIONED PEACH COBBLER
8 or 9 peaches, peeled and sliced
1/2 c. water
1 1/2 c. sugar
2 tbsp. self-rising flour
Pinch of salt
1/2 c. butter, melted
*add cardamon and nutmeg, optional*

Cook peaches in water until tender. Mix flour, salt and sugar. Add to peaches. Mix. Add melted butter.

PASTRY FOR COBBLER:
1 c. self-rising flour
1/2 tsp. salt
1/3 c. shortening
4 tbsp. sweet milk, or enough to make a stiff dough

Blend flour, salt, and shortening to coarse meal texture. Add milk. Roll on floured surface. Pour half of peaches in 9x13 inch pan. Cut some dumplings and push dumplings down into the peach juice. Pour remaining peaches in and top with lattice strips. Bake in a 350 degree oven 35 to 40 minutes, or until top is golden brown. I like to sprinkle a little sugar on top before baking. This should be juicy cobbler, not dry.

The rolled texture of the dumpling and the self-created thickened sauce is similar to that of an apple dumpling.

A little vanilla ice cream doesn't hurt the taste!

Wednesday, September 3, 2014

What They Said, What They Shared

Without other people in our lives pointing us to new things to read, new things to cook, new reasons for "why things happen", new things to view on tv, and  new knitting techniques and patterns, our lives would not be near as diverse.  So here are a few of my new favorite things that have lateley been pointed out to me.

...as relating to online games, this article is well worth a read about Granny Chichi who lives in Belize and is whupping her journalistic grandson in the most charming of wordy ways  (Severo Avila said it)

...as relating to cooking, here are a few absolutely delicious recipes my friends and husband have made over the past few months. I was a lucky recipient of their good eats. (Gene, Natalie, and Dottie said it)
...as related to why it rains in the fallthis is what Simon said

...as related to streaming movies, this summer I have watched and enjoyed the following older movies, new to me (Pam mostly said it)
  • The Chorus
  • Haute Cuisine
  • Found Memories
  • Stories They Tell
  • Midsomer Murders with new episodes just released
...as relating to knitting, (Esther Budd  said it) the Her Royal Highness Shawl, which I am knitting for the second time because I am a glutton for punishment, tells me I am currently knitting, in the round, several thousand stitches just on one round for the ruffle on this shawl.
Above is Kate the Duchess of Cambridge in 2011 in a knitted green shawl that caused a stir in the fiber world. If you click on the source link, you will see where it could have been purchased back then.  Esther Budd came up with a pattern for the knit shawl that you can purchase here.  So now you can make your own shawl similar to that of the Duchess.  You can see why Budd calls it the "suicide ruffle" in her pattern if you have ever knit this many stitches in just one pattern repeat
(started on the suicide ruffle a day ago, apologies for poor quality of that green color)

this is the yarn for the HRH shawl I'm working on:  numma numma in wintermint and a truer color shown, referred by The Knit Girllls
What have YOU been pointed to lately?  What have you learned?  What can you recommend?  Tell, tell!

Photobucket
Linking as usual with Tami at Works in Progress Wednesday and Yarn Along and Fiber Arts Friday.

and Natural Suburbia.

Friday, July 18, 2014

Refrigerator Pickles and Last Year at this Time

Using Gumbo Lily's recipe for refrigerator pickles, this batch was made prior to driving up on the Mesa for fishing yesterday. The Left Handed Housewife told us that she had made a batch, and Gumbo Lily's picture looked so aesthetically appealing that a copy cat version had to be tried. Green beans, carrots, cucumbers, garlic, onions and red and green peppers were cut up are now ready for consumption since those 24 hours of pickling time have passed.



The fishing report for areas around Grand Junction, Colorado on July 15, 2014, courtesy of Sportsman's Warehouse:


We went to the Mesa Lakes area, about an hour away and 11,000 feet in elevation, where Gene and I caught six rainbow trout.  Fun was had, weather was perfect, the old green camp chair was comfortable, the aspen trees were in their full summer greens. And fish were jumpin'.  The two largest trout were grilled last night for dinner, and the remaining four will be used Monday in trout cakes.


Today's recipe agenda is calling me to make Ina Gardner's gazpacho.  You won't recall, but I do well remember posting this excursion into healthy eating here. Apparently, we were big into apricots three years ago as well, looking back at that post.

Mid July flowers growing, front and back of the house:


.
(coreopsis)

Last year at this time of summer I was on one of the Shetland islands when the daylight lasted for about nineteen hours and the produce was at its height. What an experience!

Saturday, June 14, 2014

Blog Sharing

Reading others' blogs is usually not only a fun way to keep up with virtual friends, but also a source of inspiration and a way to introduce new ideas into your (my) life.

That said, let me share with you Mrs. Tittlemouse and her muffin recipe here.  The picture on her blog looked so delicious that I had to make some of those blackberry muffins. The only substitution was strawberry yogurt for plain yogurt.

Here is a picture of the basket that she made and sent me from Kent, where she lives in the UK.


Some of that batch of blackberry muffins will go over to a friend's house next week, using her basket as a carrier.  Thank you so much, Mrs. T.  She also sent a pretty crocheted hot pad, but my camera and that pretty pad did not make it together simultaneously for an image.

Another blog that is a daily read is Mennonite Girls Can Cook.  Here is the recipe we have been enjoying this week.  The bean and vegetable salsa keeps a week in the fridge, is healthy and a low cal way to get your fill.
(source is their webpage)

Sweet daughter Julie sent me a slate sign years ago, and you can see I am still using it in my newly dug and newly planted garden; that was yesterday's project.  My back is killing me today due to all the bending and lifting.

Surprise! He scared me with his moving around in the leaves since I was suspecting a garter snake, but it was only Mr. Toad.  He probably thought I was invading his space.


And yes, we fished again this week.  The most exciting views were of geese and blue herons that hang around the lake.  Those geese expect to be fed, but this one did not get anything from us, so he was a bit put off, as you can see from his open beak.

Am off to eat a blackberry muffin and take more aspirin.  Hope your weekend is a good one.