Sunday, May 25, 2014

Hummous

Middle eastern staple, this bean dip 1is heavy on garlic, creamy with yoghurt.

2 1/2 cups garbanzo beans (chick peas) (You can use canned beans and parboil them for about 10 minutes or soak dried beans overnight and cook for 45 minutes)
1/2 cup tahini (sesame paste)
1/2 cup lemon juice
8 cloves garlic, roasted
3/4 tsp cumin warmed in cooling olive oil
1 tsp salt
1 tsp crushed mint
1 cup plain yoghurt

Mix in food processor until smooth

Serve with pita bread wedges. This is best if made a day or so in advance.

Picture to follow.

PS There is no consistent and agreed upon way to spell hummous.

White Chicken Enchiladas

Inspired by a dish Mule told me he tried.


As you can see, we ate it so quickly there was barely time for a picture
 1 fryer chicken, cooked (available at many grocery stores, easier than cooking the chicken yourself)
2/3 cup each Monterey Jack and Queso Fresco Mexican cheese
1 small can diced green chilies
1 1/2 cups alfredo sauce (recipe below)

corn tortillas

Topping:
2 cups alfredo sauce
1/4 cup chopped pickled jalapenos

Mix first four ingredients

Pour about 1 c sauce into medium sized baking dish

Fry tortillas lightly in hot oil (350 degrees) for about three seconds per side, just enough to soften, not enough to crisp

Roll generous spoonful in a tortilla and layer dish two deep.

Pour remaining alfredo sauce over tortillas, top with more cheese, and bake for 45 minutes

Alfredo sauce

1/2 cup butter, cook over medium heat until bubbly
1/2 cup flour,  mix and cook, whisking constantly, about one minute after boil (you have created a bechamel)
4 cups milk, add slowly, whisking to dissolve bechamel
Cook over medium heat, stirring constantly until sauce bubbles and thickens

Saturday, November 30, 2013

Home on the Range Pizza Pie (mostly)

From Brigid, with a few small modifications of my own.  Cooking it on the stove-top crisps the bottom of the crust before the baking turns it golden brown and chewy.


Crust (my mom's deep dish pizza crust)

1 1/4 c warm water (140º or so)
1 package dry yeast
2 T shortening
2 t salt
2 T sugar
1 1/2 c flour

Mix ingredients. Beat for two minutes. I use the Kitchen Aid mixer on high.

1 1/2 c more flour.

Add the second 1 1/2 c flour. Mix, cover, and let rise for one hour.

Pizza Sauce (from Brigid mostly)

1/2 to 3/4  of a 15 ounce can tomato sauce (depends on how saucy you like it)
3 to 4 Tablespoons of tomato paste
3 Tablespoons of  grated Parmesan
2 teaspoons assorted dried Italian herbs (I used basil and oregano)
1/8 teaspoon ,or to taste, crushed red pepper
1 clove garlic, smashed and minced

Toppings

Whatever  you like, plus mozarella cheese. Pictured is sauteed mushrooms and pepperoni.

Cooking (from Brigid)

Preheat oven to 475 degrees.  Assemble the pizza in a cast iron skillet.  I used a 13" skillet, my largest.  Press the dough into the bottom, pressing it up the sides partway to keep the filling from spilling over.

Add pizza sauce, toppings, and mozzarella cheese.

Cook on Medium High heat uncovered on stove-top for three to four minutes. (It helps to have a gas range. I don't know  how long you'd have to do this, or if it would even work, on electric).

Bake uncovered for 14 to 18 minutes, until crust is golden brown.



Thursday, November 28, 2013

Chicken Pot Pie in a Jar

Just picked up a book called Handheld Pies and it's got some great ideas.  One of them is pie in a jar.  I'm not going to post the recipe up here as you can pick up the book, but this is chicken pot pie and it is excellent.



Tuesday, November 26, 2013

Cranberry Port Stuffed Porkchops

Been a while since I cooked anything new but got a little experimental the other day and thought I'd share it.

Ingredients (per person):
1 large porkchop
2 tbsp raisins
2 tbsp cranberries
1/2 tsp thyme
1/3 cup currants
1/3 cup cranberries
2 tbsp brown sugar
1 tsp corn starch




Dried Cranberry and Raisin Stuffed Porkchops

Mix a couple tablespoons dried cranberries (not Craisins which are sweetened) and raisins.  Stuff into the pocket of a thick cut porkchop.

Bake at 350 degrees for 40 minutes or until done to your liking.

Cranberry Currant Port Relish

The recipe below is roughly for one good sized pork chop and therefore one person.  Multiply by the number of people you are serving

  • Heat about 1/3 cup of good quality port.  (I am a firm believer that if if it's too cheap to drink it's too cheap to put in your food).  Do not let it boil, just heat.


  • Pour over 1/3 cup currants, add 1/2 tsp thyme. mix and set aside.
  • Mix 1/3 cup whole cranberries with 2 tablespoons brown sugar and 1 tsp cornstarch
  • Bake in 350 degree oven for 25 minutes (this will prevent the cranberries from bursting and becoming cranberry sauce)
  • Remove from oven and add to currant/port mixture
Spoon generous serving of relish onto plate and top with a porkchop.

Get plates that aren't a clashing red to take a picture.

Enjoy.

Monday, December 10, 2012

Turkey Soup 2012

So this year's version has a few changes that fall under the "whatever you have lying around" category, but it was good enough to warrant its own post.


1 turkey carcass
1 onion, chopped
1 cup celery, chopped
1 quart water.

Boil for 2 1/2 hours. Remove turkey bones. Process broth with blender til chunky.

Add:
5 or 6 carrots, chopped

whatever you have lying around, in this case:
2 sweet potatoes, sliced

Cook until vegetables are done. Add 1 tsp mace, 1 can condensed milk, salt and pepper to taste.
chicken broth and water to cover.

I really don't like sweet potato, but I've been hearing that they have lots of beta-carotene, as well as being lower in GI effect so thought I'd throw them in and see what happened.  I was going to put in some barley as well but forgot, so I have a packet of barley sitting on the counter.

Excellent.  Really tasty soup.

Saturday, October 6, 2012

Egg & Cheese Casserole

Serious comfort food.  Serve for breakfast with Sticky buns or for dinner with Cornflake Baked Chicken (which for some reason I've never posted here. That will have to be fixed.).

5 slices bread, cubed
1/2 pound Velveeta cheese,cubed
layer in a buttered casserole dish (9 x 12 ish)

Combine:
3 beaten eggs
1 1/2 cups milk
1/2 tsp salt
pinch dry mustard
dash of Worcestershire sauce

Pour over bread and cheese.

Melt 1/4 cup butter and drizzle over whole.

Refrigerate overnight (or at least for several hours) then bake at 300º for one hour.   Let stand for about fifteen minutes before serving.

You can also double this for a large baking dish.