The Prairie Pantry

Frito Salad

2011-04-27T15:15:00.000-07:00

Nothing says that winter is (temporarily) gone on the prairies like grilled steak and fun salads. This salad is one of my all time faves. Enjoying it tonight with Delmonico Steaks and soaking up every minute of this sunshine before the temps dip back below zero over the weekend. Adds a whole new dimension to the word Grrrrrr.....ill :)

1 bag Frito Corn Chips (or Hoops, or any corn chip)
2 tomatoes, med dice
1 bell pepper, thinly sliced
1 can kidney beans, drained
1 cup Catalina Salad Dressing

Toss n' serve. YUM.

Peppernuts

2010-12-16T10:55:00.000-08:00

I love these little babies. Never made them before but definitely going to become a Christmas tradition in our home from here on out. Warning, these are time intensive (not complicated though), but so worth it! Thanks Chris, for the recipe. It's perfect. For those of you not familiar with Peppernuts they are a mini Germanic Christmas cookie, small in stature but big in flavor. This recipe has a distinct peppermint/licorice bite to it and just TASTES like Christmas.

4 cups golden syrup
4 cups white sugar
2 cups margarine

2 beaten eggs
3 teaspoons peppermint extract
2 teaspoons vanilla

1 teaspoon black pepper
1 1/2 teaspoon nutmeg
1 1/2 teaspoon cinnamon
3 1/2 teaspoons baking powder
1/2 teaspoon ground cloves
3/4 teaspoon ground annis

12 cups flour

bring syrup, sugar and margarine to a boil, cool.
add 2 beaten eggs, peppermint and vanilla to cooled syrup mixture
Sift remaining ingredients into 12 cups flour, In VERY large mixing bowl combine dry and wet ingredients, stir and knead until well mixed (I actually mixed it around a bit with a spoon, then my hands, then put half of the mixture into my kitchen aid mixer at a time, and used the dough hook on it until it was well blended, makes a very stiff dough.)

The traditional way of making peppernuts is then to roll out little logs with a diameter about the size of a dime, and then cut little circles about a quarter inch thick. My friend Chris squeezes them individually through a piping bag, but here's what I did. I sprinkled my island with white sugar and rolled it out into a long rectangular shape, about a 1/4 inch high. I then used my pastry cutter to cut straight lines the whole length of the dough, and then criss crossing in the other direction to make little squares about the size of a postage stamp. (Warning, these will nearly double in size when baked and they are meant to be tiny, so cut the squares or circles SMALL.) It made the cutting part much quicker but it's the next part that is time consuming. This is going to make just short of a kazillion little bite size cookies and they each need to go on a cookie sheet with that same postage stamp distance between it and its neighbor.

Bake at 350 for 10-15 minutes depending on the size, mine were small enough that 11 minutes did the trick, but I like mine crunchy. If you want them to stay chewy rather than crunchy you will want to make sure to not leave them in there even a minute too long. I tested one tray, let them cool 2 min's and then was able to tell if I wanted to leave them in longer or less time for the size and consistency I like. It's a matter of preference. When they are slightly golden you know they are good to come out though, they will get crunchier over time.

This recipe makes 2 ice cream pails full, and that was after all 7 people in our family were popping them like popcorn while we made them.

You will NOT regret putting the time into making these.

Easiest Poppycock EVER

2010-12-13T12:56:00.000-08:00

5 quarts (20 cups) popcorn
8 cups mixed sweet and salty nuts (I bought 2 assorted trays from Walmart)

3/4 cup corn syrup
1/4 butter or margarine
2 teaspoons cold water
2 cups and a heaping 1/2 cup (ie 2 5/8 cup) confectioners sugar
1 cup marshmallows

Reserve Popcorn in 2 of your largest mixing bowls, set nuts aside. Mix remaining ingredients in a med. sauce pan, bring to heat and bring to a gentle boil, allowing marshmallows to melt completely. Pour over popcorn mix and toss in nuts. Can be formed into popcorn balls (butter your hands well for this) or spread out on waxed paper in a 1 inch layer to "dry" before storing in sealed ice cream containers as poppycock. SUPER quick, SUPER easy, SUPER yummy!

Peanut Butter Pecan Chocolate Clusters

2010-12-03T16:08:00.000-08:00

2 tablespoons creamy peanut butter
1 cup semisweet chocolate chips
1 cup butterscotch chips
2 cups salted pecans ( to salt use 2 tablespoon melted butter, 1 teaspoon salt, coat nuts in ziploc bag)

In medium saucepan combine peanut butter and both types of chocolate chips. Cook over medium heat until smooth. Remove from heat, add pecans, drop by rounded spoonfulls onto waxed paper, cool and refrigerate.

Christmas Graham Fudge

2010-11-23T17:50:00.000-08:00

2 cups semisweet chocolate chips
1/4 cup butter or margarine
2 1/2 cups graham cracker crumbs
1 1/2 cups almonds or pecans, chopped
14 oz sweetened condensed milk
1 tspn vanilla

melt chocolate chips and butter together until smooth. In large bowl combine graham crumbs and nuts. Stir in sweetened condensed milk and vanilla until crumbs are moistened, then stir in chocolate mixture. Spoon into greased 9x13 baking pan. Let stand at room temp for 2 hours before cutting into squares.

Sweetened Condensed Milk DIY

2010-11-22T12:14:00.000-08:00

1 can evaporated milk
1 1/4 cup sugar

dissolve sugar in milk, cool, voila. Saves paying that extra buck they charge you at the grocery store.

alternatively, if you don't even have evaporated milk on hand (which I often don't, it's not a staple around here and I tend to only replace staples) you can simmer 2 cups milk until reduced to 60% and then add sugar. Even cheaper!

It's Christmas Baking Season around here. I will put up my easy breezy graham fudge recipe later today after it cools and I can snap some pics.

Cranberry Wassail

2010-01-03T13:57:00.001-08:00

I can’t think of a nicer way to spend a wintery Sunday afternoon than alone, in my cozy house with the Weepies playing, cookies coming in and out of the oven, a peppermint bark jar candle permeating aromatic comfort through my home and hot drinks simmering on the stove.

This drink has become a new Christmas favorite in our home. Enjoy!

6 cups cranberry juice (or cocktail)

2 cups unsweetened apple juice

4 cups pineapple juice

1 teaspoon cinnamon

1/2 cup brown sugar

1/2 cup white sugar

1 teaspoon cloves

Mix. Simmer. Serve.

Now… I’m off to enjoy a cuppa and cookie before the family gets home!

Pumpkin Torte

2009-11-12T08:47:00.001-08:00

CRUST:
1 1/2 cups graham cracker crumbs
1/3 cup sugar
1 teaspoon ground cinnamon
1/3 cup (5 tablespoons) butter - melted

CREAM CHEESE FILLING:
12 ounces cream cheese - softened
1 cup sugar
3 eggs

PUMPKIN FILLING:
15 ounces pumpkin puree
3 eggs - separated
3/4 cup sugar - divided
1/2 cup milk
2 tablespoons ground cinnamon
1/2 teaspoon salt
1 envelope of unflavored gelatin
1/4 cup cold water

whipped topping

CRUST:
In a medium bowl, mix the crumbs, sugar and cinnamon together. Stir in melted butter until all is moistened. Press into an ungreased 13x9 baking dish.

CREAM CHEESE FILLING:
In a large mixing bowl, beat the cream cheese until smooth. Beat in 1 cup of sugar and eggs until fluffy. Pour over the crust and bake at 350° for 20 minutes or until set. Cool.

PUMPKIN PIE FILLING:
In a large saucepan, combine the pumpkin, egg yolks, 1/2 cup of sugar, milk, cinnamon and salt. Cook and stir over low heat 10-12 minutes or until mixture thickens. Remove from heat. In a small saucepan, sprinkle gelatin over cold water, let stand for 1 minute. Over low heat, stir the gelatin until it is dissolved completely. Stir in the pumpkin mixture, allow to cool.

Beat the egg whites, with the remaining 1/4 cup of sugar until it gets thick and glossy. Fold into pumpkin mixture. Pour pumpkin mixture over the cream cheese layer. Chill for at least 4 hours or until completely set. (Can be frozen, allow to sit at room temperature for 1 hour before serving).

Garnish with whipped cream topping, sprinkle with nutmeg if desired.

Aw Shucks… I’m so Corny

2009-10-08T22:59:00.001-07:00

So, you know me. I’m all about simple and practical. Found a new trick with corn this year and am SO excited. Pick the ears, peel off any outer leaves that are not laying flat and break off the stalk. Gently peel tips of leaves back about 1/3 the length of the ear, pull out silk, pull leaves back into place, package in super size ziploc containers and freeze. Just like that!

To cook just thaw enough to shuck, then pop in boiling water as you would fresh corn on the cob. Seriously, you can NOT tell the difference! No mountain of shucking debris, no mess in the kitchen, practically from the stalk to the freezer. Only con is that 6 rows of corn takes up a LOT of freezer space!

Baking Powder Biscuits

2009-09-08T16:54:00.001-07:00

4 C all purpose flour

8 tspns baking powder

1 1/2 tspn salt

1/2 cup plus 2 Tbspns shortening

1 1/2 cup milk

Preheat oven to 450. Combine dry ingredients, cut in shortening, add milk by half cup portions while mixing into doughy ball. Form ball on floured surface, roll out to 1/2 inch and cut with round cookie cutter (I use a pint jam jar ring). Bake for 12 mins, turn off heat and let sit in oven for 2 more minutes till browned.

Hearty Ham Soup

2009-09-07T20:54:00.000-07:00

The day after I make this... I make this with the left over ham and stock.

8 cups ham stock
2 cups string beans
2 cups shredded ham plus hock
1/2 cup chopped onion
1 coarsely chopped carrot
1 stalk coarsely chopped celery (not essential)
1/4 tspn pepper
1/2 tspn seasoning salt
1 bay leaf
1 can condensed tomato soup

sautee onion and celery in olive oil (or margarine or butter, I just pop them in a glass measuring cup, mix in a dollop of olive oil and put them on high in the microwave for 3 minutes)

Combine all ingredients in a crock pot and let simmer on high for 5 hours. I throw any other favorable left overs in here as well. Tonight it was peas, some scalloped potatoes and some left over risotto. Sounds crazy but it was a winning combination. We eat this with Navajo Flatbread or Baking Powder Biscuits.

Raspberry Slush

2009-04-20T12:33:00.000-07:00

8 cups raspberries
6 cups water
1/2 cup sugar
1/4 cup lemon juice (not essential)
1 pack strawberry jello

bring raspberries to slow rolling boil for 5 min. Transfer to blender and liquefy. Strain through a mesh, cheesecloth or food mill on smallest setting to remove seeds. Return to pot, add water and bring to boil again. Stir in sugar until dissolved, add lemon juice and jello. Turn off element and stir for 1 minute before transferring to ice cream pails (for large gatherings) or wide mouthed jars. Freeze.

To serve: start defrosting at LEAST 3 hours before needed. Depending on room temperature it could take longer. Scoop slush into a glass with an ice cream scoop to half full, top with ginger ale.

Crockpot Picnic Ham

2009-03-03T11:52:00.001-08:00

I don’t have a timer on my oven which makes my life really complicated when I need to be out and about before supper hour, as I do twice a week when my kids figure skating lessons keep me out of the house from 3:30 to nearly 6:00 pm.

I’ve been pulling out the slow cooker a lot more these days and getting inventive. I have yet to master making a pot roast in the crockpot, some times it comes out okay, other times not so great. Still working on understanding the needs and wants of a prime roast.

One meat I have mastered in the slow cooker though is the picnic ham. And not because of any great mastery tricks on my part, but merely because it is pur-ty darn failsafe. And economical. And quick. Just my kind of recipe.

1 bone in picnic ham

1 crockpot

water to cover

Seriously, it’s that easy. Place ham in slow cooker. Fill with with warm water. Place on medium heat. Cover and let cook for 5 hours.

This makes the most juicy and tender ham you can imagine! Just serve with apricot sauce or apple sauce, your favorite mustard or our personal favorite garnish is homemade crabapple butter.

Reserve stock for this.

Easy Breezy Lemonade

2009-02-23T21:24:00.000-08:00

My faithful standby for when all the other drinks run out and you want to serve *something* besides water. Doesn't get any simpler, economical or more refreshing than this. I've served this about 5 times in the past week and all my guests were eager to start making it at home.

1 Lemon
1/2 cup sugar (I just started using organic unrefined cane sugar and it is extra nice with this less sweet natural sugar).
2 litres water

wash lemon
slice (with peel on) relatively but not too thin
put lemon slices in the bottom of a 2 litre pitcher
cover with 1/2 cup sugar
mash sugar into lemon slices with a wooden spoon
cover with water
stir and chill

You can reuse the lemons a second time by adding about 1/3 cup sugar (the lemons have retained sweetness from the first serving) and refilling. Of course the strength will be dilluted but it is still a refreshing alternative to plain water. We love eating the lemons that slip into our glasses... they are sweet and only vaguely sour after serving to flavor the drink. Try it!

P.S. We like to serve this and other homemade beverages like rhubarb and crabapple slush in long stemmed wine glasses to give it some extra bling.

Caesar Salad Dressing

2009-02-20T21:35:00.001-08:00

2 Eggs

2 Cloves garlic, minced

2 tbsp lemon juice

2 tbsp red wine vinegar (I’ve used various kinds of vinegar depending what I have on hand. I lessen it for more astringent types)

1 tbsp Dijon mustard (I’ve used just ordinary)

1/2 tsp salt

1/4 tsp pepper

1/2 tsp Worcestershire sauce (I’ve done without)

3/4 cup Olive oil.

1/4 cup Parmesan cheese (can be omitted)

Carefully slip eggs into boiling water for exactly 1 minute. Remove and crack immediately into glass measuring cup. Add remaining ingredients and whisk together thoroughly.

Ooey, Gooey, Crunchy on Top Brownies.

2009-02-20T21:24:00.001-08:00

1. 6 oz baking chocolate (I use semi sweet chocolate chips)

2. 1 C butter

3. 3 Eggs

4. 2 C sugar

5. 1 TS vanilla

6. 1/2 C all purpose flour

Preheat oven to 300 degrees

Melt chocolate and butter in the microwave for 1-2 minutes, until the butter is melted, stir until smooth.

Beat eggs till yellow (app 5 min), add sugar and continue blending on low till combined.

Add vanilla and melted chocolate, continue to blend until smooth

Add flour and stir in by hand until blended.

Pour into greased 9 inch baking pan and bake on center rack for 40 min. Turn oven off but allow pan to remain in the oven for an additional 15 minutes.

Easy Breezy Tomatoes

2009-02-20T21:16:00.001-08:00

Not sure if I mentioned this in fall when I was up to my eyeballs in preserving, but here is simplicity itself when it comes to having an abundance of tomatoes on hand. As my tomatoes ripened, I washed them, set them aside to dry on tea towels, then bagged them whole in medium size ziploc bags and popped them in the freezer. Now, whenever I need a can or two of tomatoes, I pull them out of the freezer, throw them in a mixing bowl, pour boiling water over them and literally “pop” their skins off. It’s the simplest trick, really, you just hold them under the water (the fact that they are frozen means the boiling water cools off to a workable temperature real fast) squeeze gently, and let the tomato pop out of your hand, right out of it’s skin. Then you grab the skinned tomato, pop it into a pot, and when you are done put them to simmer with some olive oil, salt and oregano to make yourself a simple italian tomato sauce. Cheers!

Toblerone Fudge

2008-12-18T21:56:00.001-08:00

Okay, I finally got to it! Berry Girl's Toblerone Fudge. Oh mamma... I think I'm in trouble. Truly Simple. Truly Scrumptious. Truly Fattening (not to imply that everything else I've been baking lately is any less fattening. By any means.)

1/2 cup sugar
1/2 cup butter
3/4 cup evaporated milk
400 g Toblerone

Line 8 inch square pan with parchment paper leaving extra paper hanging over both edges of pan, set aside. Mix sugar, butter and evaporated milk in medium heavy saucepan. Bring to full rolling boil over medium heat and boil for 5 minutes stirring constantly. Remove from heat, add Toblerone and stir in till melted. Pour into prepared pan and chill 3 hours or till firm. Remove fudge from pan using parchment "handles". Cut into 25 squares and store covered in refrigerator.

Peanut Butter Balls

2008-12-17T15:46:00.000-08:00

I got this easy breezy recipe from Tricia at It's All About Him. It's a keeper!

2 cups Rice Krispy Cereal (I substituted a fancier kind of cereal, with cranberries and macadamia nuts, rice crispies and flakes, I just scrunched the flakes up in the bag... can't remember the brand of it as I don't have the box, it's from Costco. The cranberries and mac. nuts added a special touch to these already yummy treats.)
2 cups peanut butter
2 cups confectioners sugar
2 TB margarine
1/2 ts vanilla

1/4 cup melted butterscotch chips
1/4 cup melted toblerone
1/4 cup melted dark chocolate

(you can use whatever kind of chocolate you want for this, just heat it up for a minute or so in the microwave when you are ready to dip).

Mix everything but chocolate together in a mixing bowl with a wooden spoon. Finish blending in with your hands (I used latex gloves as Tricia suggested). Chill. Roll into 1 inch balls and place on trays covered in wax paper.

I melted my chocolate 1/4 cup at a time in a tea cup for about 1 min, 30 seconds in the microwave, stirring the final chips to melt them in so that it remained easy to work with. I dropped the balls in one at a time, rolled them around the wall of the cup with a teaspoon until they were coated, and then returned to the tray. One bonus to having an uninsulated sun porch is being able to "chill" this kind of baking on a bakers rack outside and not take up space in my fridge *grin* (I always was an opportunist). When they were chilled I popped them into an airtight container to store in the fridge. YUM. And very easy. The kids basically did everything but the chocolate dipping on these babies.

Christmas Shortbread

2008-12-15T09:44:00.000-08:00

Here's another super simple Christmas recipe. Takes all of 10 minutes to prepare.

2 cups butter at cool room temp.
1 cup sugar (I substitute a couple TBspns of strawberry jello powder in with the sugar to give it a little color and a hint of fruit flavoring).
1 1/2 cups cake and pastry flour
2 1/2 cups all purpose flour

Cream butter well, blend in sugar and cream thoroughly. Combine flours and blend gradually with wooden spoon into butter mixture. Press into ball and and knead lightly on floured surface till smooth. Press into two 9 inch square cake pans to a height of about 1/2 inch (you can do this in round pie plates, or any shallow baking dish). Prick all over with fork. Bake at 275 for 45 minutes or until just faintly golden. Wait until almost cool and then cut into one inch by two inch rectangles.

If you want to fancy these up, instead of baking in pans, roll (between palms) into invidual balls, toss one fourth of balls in coconut, one fourth in crushed almonds, place on cookie sheets, flatten, thumb press the centre of remaining plain cookies and dab with assorted jams and chocolate centres. Bake 14 min's at 350 deg. or until faintly golden.

Butter Tarts

2008-12-13T20:42:00.000-08:00

3-4 dozen pre-frozen tart shells

1/2 cup butter, softened
1 cup brown sugar, packed
4 eggs
2 tspn vanilla
1 tspn lemon juice
generous pinch of nutmeg
2 cups syrup
1 cup pecan halves
1 cup walnut halves (or substitute 2 cups of either)
raisins

Cream together butter and sugar, beat in eggs, vanilla, lemon juice and nutmeg. Blend in syrup, stirring well.

sprinkle raisins in the bottom of each tart shell to cover bottom in one layer (about a dozen raisins) top with 3 assorted nut halves (the kids love doing this part). Top with app. 2 TBspns of butter tart mixture (I use a 32 cc baby formula scoop for this job and it holds the perfect amount).

Bake at 375 for 20 min.

I doubled this recipe and made 7 dozen tarts in about 30 minutes start to finish. Simple. Scrumptious.

Fruit Fritters

2008-11-26T11:33:00.000-08:00

I called a friend at 9:15 this morning to ask her if she was coming to church for ladies brunch. While I was talking to her I was searching for berries in my freezer for the fritters I was going to make to bring to brunch at 10:00. Oh, and I live 10 minutes from church. She was quite amazed when I walked in with a bowl full of these babies fresh out of the pan. They are a popular and easy breezy baking treat that require very little prep/cooking time. Only problem is, one can never seem to make enough.

2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup sugar
2 eggs beaten
1 cup milk
1/4 cup melted butter
2 cups frozen berries or finely diced firm fruit.
Oil to fry and confectioners sugar to coat

sift dry ingredients
beat eggs, add liquids
fold liquid into flour, adding flour to bind if neccessary (I usually add another half cup)
Add fruit

Drop by scant tablespoon (they swell, and need to be able to cook through the middle) into hot oil and deep fry for 2-3 min's per side until golden brown and slightly crispy. Serve hot. Let stand on paper towel for a few minutes then toss in confectioners sugar.

Eggplant Parmigiana

2008-11-06T07:12:00.000-08:00

This is not the "simplest" or quickest recipe in my repertoire, but it is soooooo yummy, it is *definitely* worth the extra little bit of work and time, one of our absolute family fave's (it's like lasagna, but with eggplant instead of noodles).

Eggplant (or Zucchini) Parmigiana.
This is the authentic Italian Deal people, straight from my Mother in Law in southern Italy... (In redneck prairie terms this might be called Vegetable Lasana)

If you want to make this in a super simple store bought (redneck) manner you can substitute ready mix pancake batter for the batter, cottage cheese for the Bechamel (white) sauce, and store-bought pasta sauce (which we abhor but to each his own) for the tomato sauce.

2 med eggplants OR zucchini

Batter:
2 small-med eggs
1/2 cup milk
1/4 cup water
1 tbsp melted butter or margarine
1/2 cup flour
1/2 tbsp sugar
1/8 tsp salt

Tomato Sauce:
2 large cans of tomatoes (or 5 cups fresh), mashed or diced up fine with the juice in the food processor
1/4 cup olive oil
2 cloves minced garlic (or tspns Johnny's garlic powder)
1/2 tbspn salt
1 tbspn oregano

Bechamel Sauce:
1/4 cup butter
1/2 cup flour or cornstarch (I've never tried cornstarch, but my recipe says it can be used)
2 1/2 cups milk
Salt and Pepper

3 cups shredded thin sliced ham (the kind you would buy to make sandwiches with/ just shred it into finger size pieces)

3 cups mozarella cheese

Sautee your garlic in the oil in a medium saucepan. Mix your tomato sauce and seasonings in then bring to boil before lowering to a minimum simmer, leave simmering for 20-30 min.

Slice the eggplant or zucchini into 1/4 inch oval slices, if using eggplant salt and layer in a collander and "weight" them to pull (salt) and push (weight) out the slightly bitter juices. Zucchini doesn't require this extra step. Let eggplant stand for 10 minutes then rinse, pat dry on paper towel.

While eggplant is sitting, prepare your batter by whisking all ingredients together.

Coat eggplant/zucchini in batter, pan fry lightly in olive oil for one minute per side on medium heat. I use two pans, to speed this process, it's the time consuming aspect of this recipe.

In between flipping and switching zucchini/eggplant, grate your mozzarella and shred your ham and prepare your Bechamel (melt butter, stir in flour till it forms a ball with the butter, slowly add milk stirring all the while over med/low heat, whisking out any lumps, add salt and pepper, stir until thickened, remove from heat).

Preheat oven to 375; spray or grease a large lasagna pan and pour about 1 cup of tomato sauce in the bottom of the pan with a ladel). Then continue layering in the following pattern; (using 1/3 of each item in each layer)

zuchinni/eggplant; tomato sauce; ham; bechamel sauce; mozzarella.
Repeat process two more times.

Bake in oven for approximately 45 minutes covered and then 15 minutes uncovered.

We eat this with a simple tossed salad.

Pumpkin Spice Muffins

2008-11-01T13:04:00.000-07:00

I have been experimenting with pumpkin recipes for the past month, looking for an "October Keeper". I like to have a special something to go with certain months, and October just works out to be pumpkin month.... FINALLY I found a special October treat that does the trick and that we all enjoy.

2 C all purpose flour
2 t baking powder
1 teaspoon baking soda
1 1/2 t cinnamon
1/2 t salt
1/2 t ground cloves
1/4 t ginger
1/4 t allspice
2 C sugar

4 eggs
2 C pumpkin puree
1 C vegetable oil
1 1/2 C Raisin Bran (or other bran cereal, or just plain Bran flakes)
2 C chocolate chips

Preheat oven to 350 degrees, sift dry ingredients together, beat eggs and mix with pumpkin and oil, add cereal. Pour liquid mixture into dry mixture and stir until combined, add chocolate chips. Spoon into greased muffin tins and bake for app 15 min's.

Bruschetta

2008-10-22T22:36:00.000-07:00

For the record, if you were wondering.... it's pronounced "brew-sket-uh" if another waiter says "huh? oh you mean brooshetta?" I'm gonna scream. Or "Guh-noke-ee". sigh. If you're going to *put* the authentic name on your menu, please make sure you teach your waiters how to pronounce it....

Anyway, here it is. One of those saving graces of the last minute on the fly meal (like tonight on mid-week club night).... it doesn't get quicker than this, and it hits the spot. You know, the bruschetta spot.

6 ciabatta buns (pronounced chah-bah-tah if you were wondering that too), halved.
3 cups fresh chunkily diced tomatoes
1 red bell pepper, diced as well
2 cups cottage cheese
1/4 cup olive oil
1 t salt
1/2 T oregano
1/2 T garlic powder mix (I use Johnny's from Costco)
2 cups shredded mozarella.

Toast buns on cookie sheets, face up for 5 min's at 375.
Mix remaining ingredients excluding mozza cheese.
Remove buns from oven, top with about 1/3 cup each of tomato mixture, sprinkle with cheese and return to oven for an additional 5 min's.

From start to finish this meal takes 15 min's and it's a real crowd pleaser. If you're short on ingredients you can do it as simply as you like... it's good without cottage cheese and you can omit the bell pepper as well if need be.

Chicken Enchiladas

2008-10-14T14:56:00.001-07:00

This is the second time this week I have been asked for this recipe, so I thought it would save me some writing to just put it up here. Picture to follow next time I whip this up.

3 cups pre-cooked chicken
2 cans cream of chicken soup
2 cans chicken broth
16 oz sour cream
2 onions, sauteed
2 bell peppers, sauteed
cilantro, cumin, garlic salt
4 cups cheese
1 large pack tortillas

Combine soup with 1 1/2 cans of broth and sour cream.
Reserve 2 cups.
To remaining liquid add chicken, sauteed onions and peppers, seasonings and half the cheese.
Put app 1/3 cup of mixture per tortilla, roll and lay in casserole dish
Add the 1/2 cup of reserved broth to the 1 cups of reserved soup mix and pour over enchilada's.
Top with remaining cheese, cover and bake @350 for 30 minutes
uncover and allow to brown for 5 minutes.

Crepes

2008-10-10T13:22:00.000-07:00

It's been a busy week, something up every night... so we've been eating even more simply than simple. Last night it was crepes with homemade apple butter filling. Mmmmmm. We love crepes, with glazed fruit in season or colorful preserves off the shelf over the winter.

4 eggs
1 cup water
1 cup milk
4 tbspns butter (scant quarter cup), melted
2 cups flour
1/2 tspn salt

Beat eggs together with water, milk and butter.
sift flour and salt together and then whisk into liquid until smooth.
let stand for half hour.
in greased cast iron skillet over medium heat pour 3/4 cup of batter into pre-heated pan
allow to cook app. 2 minutes on first side (til browning gently); 1 minute on second side.

Fill with fruit filling and a dollop of whipped cream. I double this recipe for our family of 7, doubled it makes 16 extra large crepes.

Cheesecake

2008-10-09T12:25:00.000-07:00

Crust

2 cups graham or oreo wafer crumbs

1/4 cup melted butter or margarine

4 Tbspn's sugar

Filling

750 grams cream cheese at room temp.

1 cup sugar

3 tbspn all purpose flour

2 tbspn lemon juice

1/2 tspn vanilla

4 eggs

Glaze

4 cups pitted sour cherries (or any fruit or berry)

1 cup water

1 cup sugar (half if using sweet fruit)

2-3 Tbspns cornstarch (depending on liquid in fruit).

stir crust crumbs, sugar and melted butter together, press into sprayed springform pan and bake at 325 for 10 minutes. Remove and set to cool on rack.

With electric mixer blend cream cheese, sugar, flour, lemon juice and vanilla until smooth, add eggs individually, mixing well between each.

bake at 425 for 10 minutes followed by 35 min's at 250

Meanwhile, whisk together 1 cup lukewarm water with 1 cup sugar and 2 Tbspns cornstarch. Set to simmer, stirring continuously until thickened.

Remove from heat, add vanilla and 4 cups of cherries (in their natural juices).

Return to heat, bring to light boil, if necessary add another tbspn of cornstarch (mix it in a little water first, to prevent lumping).

Set aside to cool.

When the cake is done, just firm to the touch in the centre and barely turning golden on top, loosen from sides of pan immediately with a butter knife (don't open yet). Allow to cool, set springform pan on a larger round plate or platter, remove sides and pour glaze over cake allowing it to push it's way outwards from the centre.

Chill for at least 3 hours.

Shepherds Pie

2008-10-09T10:25:00.000-07:00

A hearty, hot, wholesome casserole does NOT get any easier than this. Didn't get a chance to snap a pic of this yesterday, and P-Guy took the leftovers to work. I'll upload one next time I make it.

6 cups peeled, cubed potatoes
3 cups carrots scrubbed and sliced
1 small-med onion, diced
1 lb ground beef
2 cans mushroom soup
3 cups corn OR peas
1/4 cup margarine or butter
1/2 tspn seasoning salt
1/4 tspn coarse pepper

Boil potatoes and carrots together until tender.
Meanwhile, sautee onion in a medium saucepan, adding ground beef once tender, and soup once the beef is browned.
Heat corn or peas in microwave
Strain potatoes/carrots and transfer to the bottom of a large casserole dish. Mash crudely with a potato masher.
Add butter, blend in. Top with seasonings.
Pour corn or peas over this, and top with beef sauce.

That's it. Prairie Guy says; "It's quick, it's easy, it's good." (He uses the term "good" sparingly, so read that as GOOD) Ah.... fits my criteria on all fronts. Enjoy!

Lasagna

2008-10-05T13:14:00.000-07:00

Folks, I'm not a fussy eater, really I'm not. But you haven't tasted lasagna until you taste it sans ground beef. I mean really, people. It's an italian dish and Italians are not big on ground beef. Trust me when I say that using deli ham will *not* cost more and the taste? Well... I won't start gushing, but trust me... try it. And be sure to let me know what you think (thanks for all the emails about the chowder, glad you guys enjoyed it!) . Can't wait to hear your reviews on this one. (This recipe is a slight adaptation of my mother in law's; who for the record lives near Napoli and doesn't speak a word of english, so it's authentic. The only thing lacking is homemade noodles (so not simple, and I'm all about simple) and the fact that I add in the cottage cheese to "help" our style of mozarella become more like the authentic mozarella which is soft and liquidy and positively exquisite.

Tomato Sauce
5 cups tomatoes (fresh, frozen or stewed) ran through a food mill or quickly pureed in food processor
1/4 cup olive oil
3/4 tspn salt
1/2 tbspn oregano
1/2 tbspn garlic (I use Johnny's garlic from Costco).

combine in medium saucepan, bring to boil, lower to medium low heat and leave simmering (stirring periodically) while preparing the other ingredients.

Mix 2 1/2 cups grated mozarella (500 grams) with same quantity (or thereabouts) of cottage cheese. Set aside.

Shred (just with your hands, quickly pulling apart into roughly finger length strips.) about 700 grams (3 cups) of thinly sliced deli ham (I'm talking the simple sandwich kind, even no name cooked sandwich ham works JUST fine here). Set aside

Bechamel (White) Sauce
1/4 cup butter (or margarine)
1/2 cup flour (or cornstartch)
2 1/2 cups milk
1/4 teaspoon salt
1/4 teaspoon pepper

melt butter, stir in flour, slowly add milk, stirring constantly and allowing to warm as added (to alleviate lumps). Simmer until thickened, remove from heat and add seasoning. Set aside.

Pour 1/2 cup tomato sauce into the bottom of your baking pan, spread evenly with spatula.
Spread one layer of oven ready lasagna noodles over this
Pour scant (over 3/4 but just under full) cup tomato sauce over noodles followed by
1/3 cup Bechamel Sauce
one fourth of the ham
1 cup cheese mixture.

Repeat layering process 3 more times. Cover and bake at 375 degrees for 45 min, uncover, reduce temp to 350 degrees and brown for another 10-15. (If your tomatoes were super watery it may take slightly longer to cook out the juices).

Sterilization

2008-10-05T13:13:00.000-07:00

Since I was canning tomatoes today, which require a lot more care than high acid fruit jellies and jams, I spent WAY too much time researching (never canned tomatoes before, wanted to be sure I did it RIGHT you know.)

It would appear such a thing as quick, no mess sterilization exists only in my wildest dreams. If you do a google search MANY women use the microwave for sterilizing their jars, just as many use the dishwasher and have for years, but according to people who know their stuff (I'm talkin' biologists people).... true and fail safe sterilization requires 1o minutes at a minimum of 120 degrees. This leaves two options, 1. the boiling method, 2. the oven steamed method,

But then there is an illusive and mysterious number 3. something called Campden tablets which are a chemical substance you crumble into your water, and rinse the jars in. I'm thinking I need to learn more about this... I'll keep you posted... for today I went back to the oven method, and it's really not all that bad. I guess it's do or die....

Crab Apple Butter (applesauce)

2008-10-03T12:39:00.000-07:00

4 cups crabapple pulp

2 cups sugar

1 tspn cinnamon

1/2 tspn allspice

1/2 tspn cloves

(we eat this heated up for breakfast as is or as crepe filler, as jam on toast, or cold on pork chops)

To get the pulp.

Double wash apples (cover with water in one sink, transfer to second sink of water)

Fill large stock pot 2/3rds full (or less) with apples (left whole, stems on).

cover with water

boil until tender, remove from heat

mash slightly with potato masher (seriously slightly, just 4-5 quick swishy mashes)

place ice cream pail or other container under colander in sink

strain apples so that liquid is reserved for crabapple juice or jelly, (recipe forthcoming)

store solids in another container, allow to cool.

Run solids through a food mill with medium apertures to obtain pulp.

Combine all ingredients in a medium saucepan, simmer on med-low heat until no trace of liquid remains (20-30 min) stirring periodically (careful, it spritzes if it is simmering too high). Pour into hot sterilized jars and seal.

Hearty Tomato Soup

2008-09-26T14:38:00.000-07:00

Scant 1/4 C melted butter
1 small-medium onion, finely minced
1 can tomato soup
1 can water
3 1/2 cups fresh pureed tomatoes (or 2 cans)
3 TS chicken stock
2 TS sugar or less splenda
pinch salt
pinch pepper
1/4 cup cooking sherry

1 1/2 cups cream
2 TS parsley
1/2 TS basil
1/2 ts paprika
1/8 ts cayenne

Melt butter, sautee onions till very soft, add tomatoes, soup, water, sugar, salt and pepper. Stir and bring to boil. Remove from heat, add sherry and cream and additional herbs and spices. Stir and serve.

Lunch

2008-09-25T11:44:00.000-07:00

Is it just me, or is food just more beautiful when it's homegrown, displayed on ceramic and poured from glass? And eaten in sunshine of course. Mmmm.

Pumpkin Spice Latte

2008-09-23T11:06:00.001-07:00

1/4 cup pumpkin puree
4 cups milk (the whole-er the better, come on, live a little)
2 tablespoon light brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground cloves
2 tsp pure vanilla extract
5 cups STRONG coffee (2 tbs coffee per 1 cup of water)
1 cup half and half or creamer
sugar or splenda to taste
Whipped cream

Brew coffee.
puree milk, pumpkin, cinnamon, nutmeg, cloves, brown sugar and vanilla in blender. (Make sure 2 year old doesn't make it to the blender and turn it on before you get the lid on... like mine did. Uh-huh. One small glitch in an otherwise pretty perfect day.. or maybe that helped make it perfect. You know... perfection is relative. Life wouldn't be perfect if HE weren't here... so I'll wipe up some milky pumpkin puree in honor of his wonderful presence.) Simmer over low heat for 5 minutes or until milk is warm and frothy. Remove from heat. Alternatively you can prepare this mug by mug and heat individually in the microwave (which is what I do).

Pour 1/2 cup pumpkin mixture into mug. Add 2 tablespoons half and half or creamer. Add 1/2 cup brewed coffee. Add 2 to 4 teaspoons of sugar to taste. Top with whipped cream and sprinkle with nutmeg. Enjoy!

Serves: 10 mugs (you can store the extra liquids separately in the fridge and concoct and reheat in microwave as you go)

Lazy Man's Chile

2008-09-18T09:59:00.001-07:00

1 lb burger, browned
1 small onion, diced and sauteed
1 can Campbells tomato soup
1 can Stagg chile (this stuff is spicy, you don't need to add any seasonings
2 cups corn
1/2-3/4 cup water (add half, then more if necessary to thin)
2 cups Tex Mex shredded cheese to garnish.

I lengthened the meagre 3 cups leftovers by adding a large can of stewed tomatoes (ran them through the food mill) and some chile powder and spicy red pepper. We fed 3 women and 7 kids off the leftovers. The kids really liked it but a little bit goes a long way.

Linda had recommended smothering Pan fried Navajo flatbread with chile, chopped lettuce and cheese. Good stuff.

Corn Fritters

2008-09-18T09:59:00.000-07:00

Jenni asked me if I had a recipe for corn fritters. I didn't, but once she had said corn fritters, I couldn't get the idea of corn fritters out of my head. So after collecting my second to last picking of corn I decided last night was the night. To be perfectly honest, they were good, but quite rich for an evening meal (in our simple opinion). They rocked for breakfast though, re-baked in a 400 degree oven and then sprinkled with icing sugar or maple syrup. I chose the icing sugar, it was a real treat.

I have no idea what they serve this with in the "south". We served it with a light beef orzo stew. I think this kind of recipe will become one of those "once a year traditional meals" that goes along with corn harvest, but can't see us eating it more often than that. Rich, fried things are kind of like that aren't they? You find yourself craving them but then upon getting your fix you are good for another year.

Anyhoo... for those who would like to try it

2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup sugar
2 eggs beaten
1 cup milk
1/4 cup melted butter
1.5 cup corn (I used raw, fresh
Oil to fry and powdered sugar to sprinkle if serving as a sweet side

sift dry ingredients
beat eggs, add liquids
fold liquid into flour, adding flour to bind if neccessary
Add corn

Drop by tablespoon into hot oil and deep fry for 5 min's or until golden. Serve hot. Can be reheated in the oven (we enjoyed them even more after the second heating, they were somehow less greasy and a little crispier).

Hearty Corn Chowder

2008-09-15T19:37:00.001-07:00

So many of you have asked me for this recipe, and I have to tell you, chowder is something I wing. I don't have a precise recipe which is bizarre, coming from me. Sometimes I add bacon, sometimes sausage instead. Recently I made it using left over cubes of picnic ham. The veggies can also varydepending on what I have on hand. Here is as precise as I can get right now, going from memory. Next time I make it I will be sure to write down precise measurements. I think chowder is generally a very forgiving dish (hard to ruin).

1 quart broth (I pre-boil whole chickens and save the broth in Mason jars) put to heat with a generous half tablespoon of salt.
1 onion, diced
1 bell pepper (not necessary), diced into medium chunks
good splash of olive oil in a cast iron pan heated to medium high heat
start sauteeing the onion (and pepper if desired).
add a good teaspoon full of garlic, however you have it (fresh, refrigerated or powder, less powder of course), some seasoning salt and a little bit of crushed red pepper.

while that is sauteeing start chopping;

1 large (2 medium or 3 small) potatoes, medium cubes
2 carrots, (slice them lenthwise once and then dice)

add these to broth in a medium stock pot.
add sauteed veggies.
simmer till potatoes are tender (30 min's?)

Add 1 1/2 cups corn

1 1/2 cup of thinly diced garlic sausage (or any sausage, or pre-cooked picnic ham or bacon)

1/2 cup half and half (or milk) to lengthen if necessary, whisk 2 tablespoons of corn starch into a quarter cup of warm milk and add to thicken if necessary. Season to taste and let simmer on minimum for 5-10 min's.

We sprinkle a few tablespoons of Tex Mex Cheese into our bowls after serving to add just a little zing of cheesy zestiness.

Pan Fried Navajo Flatbread

2008-09-15T19:33:00.000-07:00

4 cups flour

1 teaspoon salt

1/8 cup powdered milk

1 tablespoon baking powder

2 cups water

1/4-1/2 cup vegetable oil to pan fry

sift dry ingredients in mixer bowl, add water, mix with dough hook (just enough to get your ball of dough). Turn, knead and flatten, about ten times real quick. I usually separate into four balls, roll them each out and cut them into quartered wedges. But when in a real hurry, I just pull off biscuit sized pieces from the main dough ball, roll them and flatten them into general biscuit shape and placed in the hot oil (medium high heat). Fry til crispy golden brown (about 2-3 min's depending on heat and pan, I use cast iron) flip and leave for another 2 min's and then transfer to paper towel.