Sunday, September 11, 2016

Chicken Divan from Beth

Beth made Chicken Divan last night and I loved it! I had never heard of it before even though it seems to be fairly wide spread and well acclaimed. As a lover of curry it really hit the spot, but I love that she was inspired to do it from green beans from her grandparents garden. She told me that there are many variations out there but she combines elements to taste, therefore several ingredients listed don't have specific amounts. 

Ingredients
3 Chicken cooked breasts (shredded or cubed)
A couple handfuls green beans, steamed
Cooked Rice (for serving)
For the topping:
3 TBS melted butter 
4 cloves garlic, minced
1 to 2 cups Panko bread crumbs
Parmesan cheese
For the sauce:
2 cans "Cream of" condensed soup
1 cup mayonaisse
1 cup sour cream
1 cup shredded white cheddar
1 cup white wine
3 Tbs lemon juice
3 to 4 TBS curry
salt and pepper (to taste)

Directions
1. Cook the chicken. Shred or cube it.
2. Steam the beans. 
* preheat oven to 350 degrees *
3. In a skilled melt the butter. 
4. Saute the minced garlic in the butter. 
5. Add the Panko, stir to combine, and toast until golden brown. 
6. Remove from the heat and add Parmesan cheese to taste.  Set aside. 
7. Start the rice.
8. Prepare the sauce from the ingredients above. 
9. Combine the meat and the veggies on a bowl with the sauce and mix well. 
10. Add to a baking dish and spread evenly. 
11. Top with the Panko mixture from skillet. 
12. Bake at 350 degrees for 30 minutes. 

Serve over the rice.

 

Sunday, August 14, 2016

Hormel Chili Dip

I thought I had this recipe on the blog already but when I went to look for it in a "cooking with a microwave" search for our eldest, who is leaving for college, it wasn't there. So here it is now!

From Hormel.

Ingredients:
1 (16 ounce) canhormel chili 
1 (8 ounce) package cream cheese
1 (16 ounce) packageshredded mild cheddar cheese or 1 (16 ounce) package sharp cheddar cheese
Tortilla chips or Frito Scoops, to serve


Directions


  1. Microwave cream cheese for 1 minute in 12" x 12" pyrex dish or glass pie dish.
  2. Remove and spread cream cheese to cover bottom of dish.
  3. Next pour the hormel chili on top of the cream cheese.
  4. Lastly, layer with the shredded cheddar cheese.
  5. Microwave for 3 minutes or until cheese has melted.
  6. Serve with nacho chips or scoop frito's.


Tuesday, April 26, 2016

Warm Lentil and Carrot Salad with Feta dressing from Food and Wine























This recipe from Food and Wine is fantastic and I am so happy to have found it as it will be a frequent flyer at our dinner table. With only six ingredients, it is quick to prep, cook, and assemble.

Ingredients

1 pound carrots—peeled, halved lengthwise and cut into 3-inch pieces
7 tablespoons extra-virgin olive oil
3/4 cup  green  lentils
1 cup chopped cucumber
1/4 cup chopped dill
Kosher salt
Pepper
1/2 cup crumbled feta cheese 

Process

  1. Preheat the oven to 450°. 
  2. On a baking sheet, toss the carrots with 2 tablespoons of the olive oil and roast until tender, about 30 minutes. Scrape into a large serving bowl.
  3. While the carrots are roasting, in a small saucepan of boiling water, cook the lentils until al dente, about 15 minutes. Drain well.
  4. Add the lentils to the carrots along with the cucumber, dill and 2 tablespoons of the oil. Season to taste with salt and pepper.
  5. In a blender, puree the feta with 2 tablespoons of water (or perhaps a little yogurt)  and the remaining 3 tablespoons of oil until smooth. Season with salt. 
  6. Spoon the dressing over the lentil salad and serve.
 

Friday, April 8, 2016

Indian Dinner Mashup from Inspirallized and Monsoon Spice

On a recent maple syrup Saturday I planned a vegetarian Indian feast. There were three recipes I made so it was quite a bit of a mash up. I absolutely failed at one recipe so I turned it into a soup, or  maybe it was more of a mash, either way it really tasted wonderful!

















Unfortunately, you can't see that absolutely amazing spiralized carrots with Tandoori chickpeas from Inspiralized. I switched the recipe up a bit by serving it all cold. It was the first dish I made that day so it rested in the fridge for quite some time. I really liked the Tahini sauce as well. Please click the Inspiralized link to follow the recipe. I highly recommend it.

Thanks to dear Abbeth who made my paneer, I gladly made this Mattar Paneer Kurma from Monsoon spice. It is in the pot to the right and is far tastier than it looked in my picture. The funniest thing is I am only now realizing that I forgot to add the peas. DUH!

And then there was the mess up, I mean the mash up. I don't know if I can blame operator error, dyslexia, or a confusing recipe. The way the ingredients were broken down at the beginning, didn't seem to match the directions and I wanted to rewrite it but I don't have the time right now. It was a Monsoon Spice recipe for Vegan Beetroot Kofta Curry. I will revisit this recipe, I promise, but it will be done with care and maybe another set of eyes without other dishes being spun around.

With that said I did find another beetroot Kofta Curry recipe that I will try first. It is from Cook with Manali and I would like to compare the two.

Breakfast Baby aka Dutch Baby aka Vermont Baby























It's maple syrup season so you better make one of these yummy breakfast treats! This FABULOUS breakfast recipe feeds 4 to 6 people, so is perfect for a family of 5. If you have a large amount to feed, make 2! It's  easy and takes little prep time. If you need to make 2, don't double the recipe, just make two different babies. I bake mine into a deep casserole pan or a 9x12 baking pan. 

Ingredients
1 stick butter
6 eggs separated
1.5 cups flour
1.5 cups milk
lots of grated nutmeg
1 Tablespoon Vanilla
pinch of salt
2 cups blueberries (or raspberries)
maple syrup

Process:

  1. Preheat OVEN 425 degrees.
  2. Put butter in large pan (9 x 12 or a deep casserole pan or baking dish, and melt in oven.
  3. Beat egg whites until stiff peaks form (mix-master users - if you end up meranging them it will still work).
  4. Mix egg yolks, milk, flour, nutmeg, vanilla and salt in a large bowl. GENTLY fold in egg whites.
  5. Pour batter in pan of melted butter. Arrange fruit on top.
  6. Bake 25 to 30 minutes - when brown on top and center is not liquid.
  7. It is VERY hot - give a few minutes to cool
  8. You may dust with powdered sugar if you wish.
  9. Cut into squares and remove from pan with a spatula. Serve with real maple syrup.

Wednesday, April 6, 2016

Apple Peel Twigs

This is another recipe I have had a photo of forever and keep forgetting to put it up. Not sure where I got it to start with which is unfortunate, but at least I salvaged it.

Sap Eggs

There is nothing better than hardboiled eggs that were boiled in sap.






















Seriously. You must try it.

Sunday, March 27, 2016

Easter Dinner with recipe for Cheesy Cauliflower Casserole

It's nothing much but here are some pictures of our Easter dinner. Something about Easter makes me want to make it colorful. Maybe it is inspired by all the hues of the plastic Easter eggs and yummy jellybeans but I always breakout Mima's purple china plates and choose colorful foods to eat.

As an appetizer I spread Endive leaves with Boursin and topped witha locally made salsa.






















Mashed purple potatoes and a Cheesy Cauliflower casserole. (From Giverecipe.com but see below). I made the cauliflower extra cheesy but I did use an orange Cauliflower.






















Lamb with mint jelly and a nice wine.


















Cheese Cauliflower Casserole

Serves: 6
Ingredients
  • 5 cups small cauliflower florets
  • ½ lemon to avoid the bad smell when cooking cauliflower
  • 1 and ¼ cups milk
  • 1 tablespoon olive oil
  • 1 egg
  • 2 tablespoons flour
  • 1 and ½ teaspoon salt
  • 2 teaspoons ground black pepper
  • 1 cup parmesan
Instructions
  1. Preheat oven to 390F 
  2. Steam the cauliflower florets in a steam basket for 10 minutes.  Place ½ lemon in the steam basket or in the pot to avoid the bad smell. 
  3. Drain and transfer the florets into very cold water. Drain and put aside.
  4. Whisk milk, olive oil and egg. Add in flour, salt and black pepper and whisk until smooth. Fold in ¾ of parmesan. Toss in the steamed cauliflower florets and coat them well with this sauce. 
  5. Transfer it into a casserole dish and bake for 40 minutes. 
  6. Remove the casserole from the oven, throw the remaining Parmesan over it and bake for another 5 minutes or until the cheese melts and gets golden.

Thursday, March 24, 2016

Czechoslovakian Rye Bread

A couple of years ago, our college friend Klaudia came over to bake a traditional Czechoslovakian Rye bread bake. She knew my love of cooking and hands on learning and I had asked her for this for my blog the summer before. Sadly, I never got this post done and only discovered the pictures the other day






















She even brought a cookbook from Wisconsin! Who knew there were a lot of Czech's in Wisconsin?
I hope recipe shows up well enough to read




























































The one detail I forgot - we cooked it on May Day!
yum!


Paneer Kulcha by Sizzling Tastebuds

I'm always looking for recipes for Indian breads and last night I stumbled upon many of them!
Here is one from Sizzling Tastebuds which I also shared to Pinterest.
Paneer Kulcha

Lachha Paratha / Indian Layered Flatbread

SARA'S TASTY BUDS: Lachha Paratha / Indian Layered Flatbread #Breadba...:   For this month’s Bread Bakers we has to make Griddle Bread By Anshie.  

Making sauce and Homemade Pasta

Way back in December, I defrosted the 35 pounds of garden tomatoes we froze and made sauce. Spending a weekend making sauce requires asking friends over to keep you company and help make fresh pasta. It seems that I forgot to make a blog post in December and fear that I lost the majority of the photos, but here are a few to commemorate the event.

Even Ms. Tim was there and we don't see enough of them!



Here is Ms. B the amazing midwife showing her resilient patience as the pasta is just not cooperating!


























Ms. A is there lending a helping hand.

Slowly, things came together and the pasta cooperated enough to thin and be cut.






It was a wonderful night. Thanks to everyone for their help! We still have sauce left on the shelf!

Wednesday, March 23, 2016

Karen's Kitchen Stories: Sourdough English Muffins

Karen's Kitchen Stories: Sourdough English Muffins | #BreadBakers make Grid...: I love English muffins. They are so good toasted and buttered or spread with jam. 

How to make your own sourdough starter - King Arthur Flour

How to make your own sourdough starter - Flourish - King Arthur Flour: Learn the secrets to creating your own sourdough starter from scratch with our step-by-step instructions.



Pizza Pizza!

Just another pizza night in our household!
Here's my Mediterranean pizza:


























and this is what remains of the bacon potato pizza. Yes, those are purple potatoes!

Monsoon Spice | Matar Paneer Kurma/Korma Recipe

Monsoon Spice | Unveil the Magic of Spices...: Matar Paneer Kurma/Korma Recipe | Simple & Easy Pe...: Learn how to make Matar Paneer Kurma ~ Peas and Indian cottage cheese cooked in a mildly spiced onion, tomato and yogurt curry sauce.

Monsoon Spice | Beetroot Kofta Curry Recipe | Mughali Style ...

Monsoon Spice | Unveil the Magic of Spices...: Vegan Beetroot Kofta Curry Recipe | Mughali Style ...: Learn how to make Vegan Beetroot Kofta Curry ~ Spicy beetroot and potato vegan meatballs served in Mughalai style creamy cashew and almond sauce.

Monday, March 14, 2016

Mexican Meat Pie


This is quick and simple and loved by the kids!
 HAPPY Pi DAY!!




Ingredients
1 Pie shell
1 egg
1 lb ground beef or turkey
7 oz. whole kernel corn
1.2 cup soda crackers
1/2 cup chili sauce
2 Tablespoons pepper flakes or fresh green pepper
1 Tablespoon onion
1.2 teaspoon oregano
for cheese mixture topping.
1 egg beaten
2 Tablespoon milk
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon Worcestershire
1 cup shredded cheddar cheese
dash of cayenne pepper

Process
  1. Preheat oven to 425 degrees.
  2. Mix all ingredients together in a bowl.
  3. Transfer into pie shell and press into dish and put in preheated oven.
  4. While pie is baking, prepare cheese mixture for the topping.
  5. Bake in oven for 20 to 25 minutes.
  6. Top with cheese mixture and bake another 5 minutes. Feel free to garnish with a few olives too.

Saturday, February 27, 2016

Baked Fondue


This baked fondue is a winter show stopper. Simple, yummy, and the kids love it. The original recipe can be found HERE.


Cardamum Coffee Cake

This is from either Moosewood or Enchanted Broccoli forest. Snapped this photo before I passed it along to Puckstopper's girlfriend! I looked online and found a link for it HERE.

Chana Masala and things we have recently done with it!

I don't have a recipe for Chana Masala on my blog because it is in my cookbook. My favorite is Madhur Jaffrey's original. Here is Smitten Kitchen's take on her recipe. Chana is a staple in our house and the kids love it. I would recommend a recipe from Aarti Paarti that you can find here: Chickpea Curry for Lil' Bug

Chana Masala Nachos!

















Yes this is a Chana Masala pizza but even better is that it has Indian chicken strips on it as well! Yes... click that link... you really want to make Indian Chicken Strips tonight, and tomorrow, and all of next week.




















Oooey gooey yumminess!

Tuesday, February 2, 2016

Chicken with Chutney

We were in Connecticut last weekend celebrating my brothers birthday. We stayed in Madison at my Dad's "Gal Pal" Susan's house. She cooked us this lovely chicken on Friday night. Shown by the state of the cards below, this is a well loved recipe. There is an error on the card - the author omitted the 1/2 cup of chutney that goes on it. I will write it into the recipe below, and add that as a garnish, Susan added water chestnuts and pecans for a little added crunch. Yummy dinner loved by the whole family.

Ingredients
 2 boneless skinless chicken breasts
1/2 cup chutney (Major Greys or better)
1/2 cup mayonnaise
1/2 cup sour cream
1 teaspoon curry (or more)
1 lemon
freshly ground black pepper

Process
 1. Preheat oven to 450 degrees
2. Place chicken flat in oven dish.
3. Combine mayo and sour cream in a bowl.
4. Stir in the chutney and the curry.
5. Squeeze in the juice from the lemon.
6. Cover chicken with this mixture. If you are adding the water chestnuts or pecans add them here.  Season with pepper.
7. Bake for 20 minutes and Voila! Check meat with a thermometer to be sure it is at 170 degrees.


These pictures don't  do this recipe justice.
I hesitate to even put them on here, but darn, this is a really yummy meal.