This is a slow day recipe. The best part is fiddling with the broth, skimming slowly and ensuring a clear broth. I end up using about 1 1/2 Tablespoons of salt and 1 Tablespoon of ground pepper for the entire pot. Some Garlic powder and onion powder are also good additions. But the entire soup is the vegetable broth. DO NOT SKIP THE PARSNIPS!
Chicken Soup for what ails you
1 pound carrots -- cut crosswise into 1/2-inch pieces (I cube them)
1 pound parsnips -- cut crosswise into 1/2-inch pieces (again, cube them)
1 large onion -- cut into 1/2-inch dice (1 to 2) (1 pound)
1 4 pound chicken -- rinsed
Coarse salt and pepper
2 c egg noodles -- optional
1. In a large pot, combine carrots, parsnips, onion, and chicken, breast-side down. Add enough water just to cover (about 12 cups). Season with salt. Place over high heat, and bring to a boil. Reduce to a simmer, and cook, partially covered, until chicken is cooked through, about 60 minutes. Skim any foam that rises to the top and discard. Never cover but do turn the chicken over after about 30 minutes.
2. Remove chicken from pot, and set aside until cool enough to handle. Remove meat from bones; discarding skin and bones. Tear meat into bite-size pieces, and return to pot. Cook until heated through. Taste, and adjust for seasoning
3. Cook noodles separately. Add to bowl and cover with hot chicken, broth and vegetables
the bonus is that with a light meal you can have a great dessert
Bourbon Pecan Pie
1 cup sugar
3 tablespoons butter -- melted
1/2 cup corn syrup
3 large eggs -- beaten
1 1/2 cups pecan halves (enough to cover the bottom of the pie shell)
2 tablespoons bourbon
1 teaspoon vanilla
1 pie shell -- (9-inch) unbaked
Preheat the oven to 375 degrees F.
In a medium bowl, stir together the sugar, melted butter, corn syrup, eggs,bourbon and vanilla, and stir until all ingredients are combined. Place the nuts in the unbaked pie shell. Pour mixture into an unbaked pie shell, and place on a heavy-duty cookie sheet. Bake for 10 minutes at 375. Lower the oven temperature to 350 degrees F, and continue to bake for an additional 25 minutes, or until pie is set. Remove from oven and cool on a wire rack.
Sunday, November 20, 2011
Sunday, November 13, 2011
An old favorite, updated
For 15 years I have used a basic tomato sauce recipe that I gleaned from Martha Stewart Living. What I didn't realize is that the basic recipe had morphed into something different. So I present the original and my revised version for your perusal.
They are both good, they are both cheap and they are both easy.
From Martha:
Perfect Spaghetti with Tomato Sauce
2 tablespoons plus 1/4 teaspoon salt
1 1/2 pounds baby pear tomatoes (or cherry or vine-ripened tomatoes) -- or one 28-ounce can Italian plum tomatoes
8 ounces thin -- best-quality spaghetti
4 tablespoons extra-virgin olive oil
4 cloves garlic -- cut into 1/8-inch-thick pieces
1/4 teaspoon crushed red-pepper flakes
1/4 cup fresh basil or parsley leaves -- loosely packed and torn
Parmigiano-Reggiano cheese (optional)(optional)
1. In a tall stockpot, bring 3 quarts of water and 2 tablespoons salt to a boil.
2. If using pear tomatoes, wash and stem. If using vine-ripened tomatoes, score bottoms with a small "X"; blanch 5 seconds in boiling water. Plunge tomatoes into an ice-water bath, then remove the skins. Using a chef's knife, cut flesh from cores, and cut into 1/4-inch-thick strips; place in a sieve set over a bowl. Press the cores of tomatoes through sieve; discard seeds. If using canned tomatoes, strain, and pass through a food mill.
3. Drop spaghetti into boiling water; stir. Cook until al dente, about 11 minutes, according to package instructions.
4. Place a 12-inch sauté pan over medium heat; add oil. Add garlic to pan. Cook, stirring occasionally, until garlic is lightly golden, about 30 seconds. Add red-pepper flakes and remaining 1/4 teaspoon salt. Cook until garlic is medium golden, about 1 minute.
5. Increase heat to high. Tilting pan at an angle, add tomatoes. Cook, swirling pan occasionally, until tomatoes begin to break down, pear tomatoes begin to burst, or canned tomatoes begin to thicken, 5 to 6 minutes. If using pear tomatoes, mash a few with a spoon. If pear tomatoes start to get too dry, add a little water from the stockpot.
6. Drain pasta in a colander, reserving 1 cup liquid in case sauce gets too dry. Add pasta to sauce in sauté pan; cook until sauce begins to cling to pasta, 3 to 4 minutes. Stir in basil; cook 30 seconds more. Divide among bowls, and sprinkle with cheese, if desired.
S(Internet Address):
"http://www.marthastewart.com/page.jhtml?type=content&id=recipe1584"
And Mine:
Spaghetti with Tomato Sauce My Way
4 tablespoons extra-virgin olive oil
4 cloves garlic -- thinly sliced
1/4 teaspoon crushed red-pepper flakes
1/4 cup tomato paste -- loosely packed and torn
1/4 cup red wine
1 can whole tomatoes -- (28 ounce)
1 pound capellini
Parmigiano-Reggiano cheese (optional)(optional)
Press the canned tomatoes through a food mill. Set aside.
Place a 12-inch sauté pan on the cold burner and add oil. Add garlic and the red-pepper flakes to the pan. Let stand in the oil for 15 minutes then slowly raise the heat. Bring the garlic to a slight simmer.
Add the tomato paste to the simmering garlic. Cook for a few minutes, breaking up the paste into the oil.
Add the wine, bring up the heat and simmer until the wine and tomato paste have thickened.
Add the tomatoes to the mixture. Bring to a simmer, season with salt and pepper. Cover slightly and let cook for 30 minutes.
Drop spaghetti into boiling water; stir. Cook until al dente, according to package instructions.
Drain pasta in a colander, reserving 1 cup liquid in case sauce gets too dry. Add pasta to sauce in sauté pan; cook until sauce begins to cling to pasta, 3 to 4 minutes. Divide among bowls, and sprinkle with cheese, if desired.
Optional: Add 1 teaspoon of Penzey's Pizza seasoning to the sauce. Or 1 teaspoon of Penzey's Pasta Sprinkles.
Optional: After step 2 add 8 ounces of sliced mushrooms to the pan and saute until golden. Proceed with step 3.
**************************
What I have found is
They are both good, they are both cheap and they are both easy.
From Martha:
Perfect Spaghetti with Tomato Sauce
2 tablespoons plus 1/4 teaspoon salt
1 1/2 pounds baby pear tomatoes (or cherry or vine-ripened tomatoes) -- or one 28-ounce can Italian plum tomatoes
8 ounces thin -- best-quality spaghetti
4 tablespoons extra-virgin olive oil
4 cloves garlic -- cut into 1/8-inch-thick pieces
1/4 teaspoon crushed red-pepper flakes
1/4 cup fresh basil or parsley leaves -- loosely packed and torn
Parmigiano-Reggiano cheese (optional)(optional)
1. In a tall stockpot, bring 3 quarts of water and 2 tablespoons salt to a boil.
2. If using pear tomatoes, wash and stem. If using vine-ripened tomatoes, score bottoms with a small "X"; blanch 5 seconds in boiling water. Plunge tomatoes into an ice-water bath, then remove the skins. Using a chef's knife, cut flesh from cores, and cut into 1/4-inch-thick strips; place in a sieve set over a bowl. Press the cores of tomatoes through sieve; discard seeds. If using canned tomatoes, strain, and pass through a food mill.
3. Drop spaghetti into boiling water; stir. Cook until al dente, about 11 minutes, according to package instructions.
4. Place a 12-inch sauté pan over medium heat; add oil. Add garlic to pan. Cook, stirring occasionally, until garlic is lightly golden, about 30 seconds. Add red-pepper flakes and remaining 1/4 teaspoon salt. Cook until garlic is medium golden, about 1 minute.
5. Increase heat to high. Tilting pan at an angle, add tomatoes. Cook, swirling pan occasionally, until tomatoes begin to break down, pear tomatoes begin to burst, or canned tomatoes begin to thicken, 5 to 6 minutes. If using pear tomatoes, mash a few with a spoon. If pear tomatoes start to get too dry, add a little water from the stockpot.
6. Drain pasta in a colander, reserving 1 cup liquid in case sauce gets too dry. Add pasta to sauce in sauté pan; cook until sauce begins to cling to pasta, 3 to 4 minutes. Stir in basil; cook 30 seconds more. Divide among bowls, and sprinkle with cheese, if desired.
S(Internet Address):
"http://www.marthastewart.com/page.jhtml?type=content&id=recipe1584"
And Mine:
Spaghetti with Tomato Sauce My Way
4 tablespoons extra-virgin olive oil
4 cloves garlic -- thinly sliced
1/4 teaspoon crushed red-pepper flakes
1/4 cup tomato paste -- loosely packed and torn
1/4 cup red wine
1 can whole tomatoes -- (28 ounce)
1 pound capellini
Parmigiano-Reggiano cheese (optional)(optional)
Press the canned tomatoes through a food mill. Set aside.
Place a 12-inch sauté pan on the cold burner and add oil. Add garlic and the red-pepper flakes to the pan. Let stand in the oil for 15 minutes then slowly raise the heat. Bring the garlic to a slight simmer.
Add the tomato paste to the simmering garlic. Cook for a few minutes, breaking up the paste into the oil.
Add the wine, bring up the heat and simmer until the wine and tomato paste have thickened.
Add the tomatoes to the mixture. Bring to a simmer, season with salt and pepper. Cover slightly and let cook for 30 minutes.
Drop spaghetti into boiling water; stir. Cook until al dente, according to package instructions.
Drain pasta in a colander, reserving 1 cup liquid in case sauce gets too dry. Add pasta to sauce in sauté pan; cook until sauce begins to cling to pasta, 3 to 4 minutes. Divide among bowls, and sprinkle with cheese, if desired.
Optional: Add 1 teaspoon of Penzey's Pizza seasoning to the sauce. Or 1 teaspoon of Penzey's Pasta Sprinkles.
Optional: After step 2 add 8 ounces of sliced mushrooms to the pan and saute until golden. Proceed with step 3.
**************************
What I have found is
- I really prefer to mill or blend (when I have a working blender, which I don't) whole canned tomatoes.
- The garlic and pepper flakes taste better when started in cold oil
- Herbs are completely optional. Good, but optional.
- Red wine or red wine vinegar bring out the tomato flavor. Or vodka and cream.
Wednesday, November 2, 2011
Knit! Girls short cardigan with lace yoke
After three tries at different projects for this yarn I found one that I thought worked nicely. The yarn was Sensations self-patterning from JoAnn's, about a 3 weight. I hope my granddaughter likes it. The basic pattern was from Lion Brand yarns but I took a few liberties along the way.
I try to keep measurements of the kids because sweaters are a lot like cooking - if you know the technique you can improvise.
I finally thought to take a picture of the sweater when I got to the lace portion. The sleeves had been done separately on DP needles then added to body. I love knitting in the round, mainly because I hate seaming.
The lace was k2tog, yo for one row then knit knit purl knit between.
Bottom and sides were seed stitch. This does help the edges lay flat.
I found a button in my button box that matched beautifully. The crocheted chain fringe adds some weight to the hem, plus who doesn't like fringe!
Total cost for yarn (free button) was $1.00. I used two skeins to make a girls size 8. The yarn was on clearance. Total time invested - about 6 hours. That includes ribbeting three rows because I wasn't paying attention!
I finally thought to take a picture of the sweater when I got to the lace portion. The sleeves had been done separately on DP needles then added to body. I love knitting in the round, mainly because I hate seaming.
The lace was k2tog, yo for one row then knit knit purl knit between.
Bottom and sides were seed stitch. This does help the edges lay flat.
Total cost for yarn (free button) was $1.00. I used two skeins to make a girls size 8. The yarn was on clearance. Total time invested - about 6 hours. That includes ribbeting three rows because I wasn't paying attention!
Wednesday, October 19, 2011
Cheap and easy, warm and wonderful.
this recipe classifies as truly cheap. but it doesn't taste cheap. and on a cold rainy day like today, with a loaf of fresh honey wheat bread, it was wonderful.
"Lobster" Corn Chowder
2 strips bacon -- diced
1 cup onion -- diced, 1 large
1 Cup celery -- diced
1/2 teaspoon red pepper flakes
2 tablespoons flour
house seasoning
2 cups chicken stock
1 can evaporated milk
1/2 teaspoon thyme
1 Can creamed corn
2 cups potatoes -- diced
1 package imitation crab or lobster (I do kind of pinch it apart so the pieces are more shredded)
Get out the heavy pot and start rendering the bacon!
Add the onion,celery, herbs and spices. Let it sweat. Enjoy the wonderful smell in the house.
Stir in the flour to coat everything. Brown it a bit.
Now the chicken broth, stirring the entire time. Then add the entire can of evaporated milk and the creamed corn and potatoes. Cover
Simmer, simmer, simmer until the potatoes are soft.
Stir in the fish and bring back to a simmer.
Serve
I think you could serve worms on toast if you first started with bacon and onions sauteeing together.
"Lobster" Corn Chowder
2 strips bacon -- diced
1 cup onion -- diced, 1 large
1 Cup celery -- diced
1/2 teaspoon red pepper flakes
2 tablespoons flour
house seasoning
2 cups chicken stock
1 can evaporated milk
1/2 teaspoon thyme
1 Can creamed corn
2 cups potatoes -- diced
1 package imitation crab or lobster (I do kind of pinch it apart so the pieces are more shredded)
Get out the heavy pot and start rendering the bacon!
Add the onion,celery, herbs and spices. Let it sweat. Enjoy the wonderful smell in the house.
Stir in the flour to coat everything. Brown it a bit.
Now the chicken broth, stirring the entire time. Then add the entire can of evaporated milk and the creamed corn and potatoes. Cover
Simmer, simmer, simmer until the potatoes are soft.
Stir in the fish and bring back to a simmer.
Serve
I think you could serve worms on toast if you first started with bacon and onions sauteeing together.
Tuesday, October 18, 2011
Dinner times two
Sunday's pot roast became tonight's steak pie. With the rain, cold and sleet (yep, sleet) this smells heavenly baking. Oh, either one smells heavenly.
We had the roast with mashed potatoes and steamed green beans. The pie was accompanied with a wedge of iceberg lettuce dashed with Blue cheese dressing and Gorgonzola crumbles.
Beef Pot Roast
3 Pounds chuck roast
4 tablespoons flour
2 teaspoons house seasoning (equal parts pepper, onion powder and garlic powder to 2 parts of kosher salt)
2 tablespoons canola oil
1 large onion -- chopped
4 carrots -- chopped
2 stalks celery -- chopped
1/4 cup tomato paste
1 can beef broth
1/2 cup red wine
1/2 cup red wine vinegar
1 tablespoon Worcestershire sauce
Heat oven to 300.
season the meat with the house seasoning then coat with flour
heat canola oil in heavy ditch oven. Add meat and brown thoroughly on all sides
remove meat. Add onion, carrot and celery to pot. Cook slowly until onions start to become golden.
Add tomato paste to the pot. Stir and brown the paste until a film forms on the bottom of the pot
Deglaze with the wine, wine vinegar and beef broth, in that order.
Return the meat to the pot. Add water to bring the liquid to the top edge of the beef. Add the Worcestershire. Adjust the seasonings
Place in a 300 degree oven for 3 hours.
Remove meat. Sieve the solids from the liquid. Remove the fat. Thicken with Wondra flour for gravy.
Beef Pie
Beef Pot Roast -- leftovers
1 cup peas and carrots, frozen
2 potatoes -- peeled and chopped
1 ready pie crust
Heat oven to 350
Cook the potato in the microwave for 2 minutes. Set aside
Chop the beef, thin the leftover gravy with water or beef broth, stir in the carrots and peas, stir in the potato
turn out into a deep dish pie pan
cover with ready-crust. Spray with cooking spray
Bake 350 for 1 hour to 1 1/2 hours. Should be bubbly and golden.
We had the roast with mashed potatoes and steamed green beans. The pie was accompanied with a wedge of iceberg lettuce dashed with Blue cheese dressing and Gorgonzola crumbles.
Beef Pot Roast
3 Pounds chuck roast
4 tablespoons flour
2 teaspoons house seasoning (equal parts pepper, onion powder and garlic powder to 2 parts of kosher salt)
2 tablespoons canola oil
1 large onion -- chopped
4 carrots -- chopped
2 stalks celery -- chopped
1/4 cup tomato paste
1 can beef broth
1/2 cup red wine
1/2 cup red wine vinegar
1 tablespoon Worcestershire sauce
Heat oven to 300.
season the meat with the house seasoning then coat with flour
heat canola oil in heavy ditch oven. Add meat and brown thoroughly on all sides
remove meat. Add onion, carrot and celery to pot. Cook slowly until onions start to become golden.
Add tomato paste to the pot. Stir and brown the paste until a film forms on the bottom of the pot
Deglaze with the wine, wine vinegar and beef broth, in that order.
Return the meat to the pot. Add water to bring the liquid to the top edge of the beef. Add the Worcestershire. Adjust the seasonings
Place in a 300 degree oven for 3 hours.
Remove meat. Sieve the solids from the liquid. Remove the fat. Thicken with Wondra flour for gravy.
Beef Pie
Beef Pot Roast -- leftovers
1 cup peas and carrots, frozen
2 potatoes -- peeled and chopped
1 ready pie crust
Heat oven to 350
Cook the potato in the microwave for 2 minutes. Set aside
Chop the beef, thin the leftover gravy with water or beef broth, stir in the carrots and peas, stir in the potato
turn out into a deep dish pie pan
cover with ready-crust. Spray with cooking spray
Bake 350 for 1 hour to 1 1/2 hours. Should be bubbly and golden.
Saturday, October 8, 2011
green tomatoes and jalapenos
Do you know what you get when you puree 3 quarts of green tomatoes with 6 of the atomic jalapenos we grew this year?
Drain cleaner.
This was a failed attempt to make some tomato-jalapeno puree to use in chili this winter. I was going to freeze it in portions but this stuff would have melted the plastic bag. It had core melt-down written all over it. If we had any bugs left in the garden this would have had them packing up and taking the evacuation option. The small taste I had by dipping my little finger into the slurry has not only seared my mouth but I think my fingernail melted. Two gin martinis have not erased the heat.
Drain cleaner.
This was a failed attempt to make some tomato-jalapeno puree to use in chili this winter. I was going to freeze it in portions but this stuff would have melted the plastic bag. It had core melt-down written all over it. If we had any bugs left in the garden this would have had them packing up and taking the evacuation option. The small taste I had by dipping my little finger into the slurry has not only seared my mouth but I think my fingernail melted. Two gin martinis have not erased the heat.
Tuesday, October 4, 2011
Don't Panic!
We panicked. Frost was predicted!! Frost!! My poor tomatoes! my poor jalapenos!
my poor okra!
We picked them Now I have a gallon of green tomatoes and about 1 dozen jalapenos to deal with.
Pickles? Marmalade? Relish?
How about chop them up, stuff into freezer bags and throw into chili this winter? Green tomatoes make a nice substitute for tomatillos in green enchilada sauce and this will be a lot less mess. But I will have to seed the jalapenos so there is the choking and coughing involved there.
What shall I do?
my poor okra!
We picked them Now I have a gallon of green tomatoes and about 1 dozen jalapenos to deal with.
Pickles? Marmalade? Relish?
How about chop them up, stuff into freezer bags and throw into chili this winter? Green tomatoes make a nice substitute for tomatillos in green enchilada sauce and this will be a lot less mess. But I will have to seed the jalapenos so there is the choking and coughing involved there.
What shall I do?
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