Simple Curry

 

I tweaked a recipe from Tasty Kitchen (which turns out to be from my lovah Jamie Oliver) and came up with this yummy curry. It hit the spot for me as I was nursing a cold on some dreary rainy spring evenings. Easy and delicious.

Ingredients
One bunch Scallions, thinly sliced white and light green parts only
One medium onion, finely diced
One bunch Fresh Cilantro, coarsely chopped
3 Tablespoons Roasted Sesame Oil
10 to 15 teaspoons Curry Powder (the more the merrier on your tongue)
2 Tablespoon Butter
2 cans Coconut Milk
2 large pinches Kosher Salt
the juice of one Lemon
2 blocks Extra Firm Tofu (pressed to Dry And Cut Into 1-inch Cubes) OR 4 boneless skinless chicken breasts cut into cubes
*** adding a dollop or two of sour cream or plain yogurt will cut the spice if you over do it***
Serve over cooked rice.

Directions

1. In large skillet, heat oil over medium heat.
   
2. If you are making rice, start it now.
   
3. Add onions and scallions and simmer until translucent.
   
4. Add tofu/meat and cook/brown.
5. Add cilantro and stir to combine.
6. Add the curry powder Stir everything together.
   
7. Add the butter. Continue to stir and cook for 20 to 30 seconds more.
   
8. When it’s all simmering nicely, add the coconut milk.
   
9. While stirring often, bring everything to a boil, then turn the heat down and simmer for 2 minutes.
   
10. Finish the sauce by seasoning it to taste with salt and then stir in lemon juice.
11. Turn off the heat and serve over cooked rice.
    

Chopped Salad

This is my favorite dish to order at the Sundown Saloon.

 

 

 

 

 

Ingredients

Chicken breasts grilled (if preferred marinate them in lemon juice and cilantro first) and chopped

1 avocado chopped

2 heads romaine chopped

3 tomatoes chopped

I can plain corn, pan seared with a little lemon pepper

I cup shredded mozzarella or Monterey jack cheese

tortilla wraps

Process

Combine all ingredients in a bowl and toss. Chicken and corn may be hot when put in salad. Toss with Cilantro Lime Vinaigrette. Serve with tortillas. 

 

 

Cilantro Lime Vinaigrette

Cilantro Lime Vinaigrette is one of my favorite dressings for one of my favorite salads. Though originally served and purchased often at the Sundown Saloon, I have managed to recreate this in my own kitchen for a close second version of a long time favorite. The Salad this goes to I will be naming the Tex Mex chopped salad, but I can think of a lot of other salads or grilled meats this would taste superb on.

Ingredients
8 tablespoons oil.
6 tablespoons Lime juice
1 or 2 cloves garlic
Half a bunch of fresh cilantro
1/4 cup to 1/2 cup sour cream
1 teaspoon sugar (if dressing is too sour add more)
1 teaspoon salt

1 raw egg - optional to those who fear them.

Process

1. In a blender combine the ingredients.
2. Taste.
3. Adjust ingredients or seasons to your liking. I like mine on the limey/sour side, but you may want it creamier.

Slow Cooker Sandwiches

It's time to bump this post for all the busy baseball and lacrosse parents. This link is from another blog I follow, I JUST got off the phone with SP asking what we should do for dinner. I just returned from vacation, am busy unpacking the car and getting laundry done, have appointments this afternoon, followed by the first baseball game of the season for Puckstopper. There is no time to get much done, since my afternoon project, if time allows, is to plant some seeds with Daughter. Anyway, this lovely link below will bring you to 14 different recipes for slow cooker sandwiches!
Click this link below to get the the Better Homes and Gardens website about the sandwiches.
Simple Slow Cooker Sandwiches

But here you will find the 12 different sandwiches and links to their recipes:
Sloppy Chicken Joes
Apricot Pulled Pork Hoagies
Caramelized Onion, Walnut and Cilantro Chicken Salad (can you say YUM!?)
Southwestern Shredded Beef Sandwiches
Pulled Pork with Root beer Sauce (Puckstopper will love this)
Tangy Barbecue Beef
Pork and Slaw Barbecue Rolls
Easy Chicken Rarebit (oh my I am craving cheese again)
Cuban Pork
Slow Simmering Barbecue Sandwiches
Five Spice Pork Au Jus
German Style Pork Sandwiches

SP's Fake Ceasar Dressing

I know I posted our favorite Cesar Salad recipe from Cook's Illustrated, but when it comes down to it, my favorite is the mock dressing that SP made up while I was pregnant with out daughter. I crave it - still. And I have asked him to write it down, for centuries, but he always tells me that he "eyeballs" it and can't create a recipe. Well tonight I think he proves that he is interested in this blog after all because I asked him to make this recipe. I walked over to taste the divine creation and low and behold on a tiny scrap of paper was his measurements and proportions! Apparently, this idea needs to be credited to our friend "Ambrose de la Nord" who made this during one of our visits to their house. We love this so I hope you enjoy!

Process:
Whisk together the following ingredients:
1/2 cup Mayonnaise
1.4 cup olive oil
1 small clove garlic finely chopped
1 Tablespoon Worcestershire sauce
1 teaspoon lemon juice
1/2 inch squirt from the tube of Anchovy paste (SP says, "yea like toothpaste")
1/8 teaspoon White pepper

Makes enough to dress a salad for at least 2 people.

Easter Dinner

Grilled asparagus, roast leg of lamb with an herb mint rub, mashed purple potatoes with Boursin cheese, and a spring salad with grapefruit and blood orange slices served with an OJ vinaigrette.

Grilled Cheese Academy!?

Oh

my!
Grilled Cheese Academy

and

now

they

are

my

friend

on

Facebook.

I'm a fan!

irish Soda Bread 2

I prefer soda bread with buttermilk, but this recipe takes it to the next step by adding some sour cream indulgence!

Ingredients
4 cups flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
2 cups raisins
2 eggs, lightly beaten
1 and 1/4 cup buttermilk
1 cup sour cream

Process

1. Preheat oven to 350 degrees.
   
2. Grease two 8" round cake pans
3. Combine all dry ingredients and raisins in a large bowl.
   
4. In another bowl, blend the remaining ingredients together and then add to the bowl of dry ingredients.
5. Stir until combined and flour is moist.
   
6. Knead in the bowl - the dough will be very sticky.
   
7. Divide in half, shaping into 2 balls, and place in the center of pans.
   
8. Flatten balls a bit and then cut a deep X across the top of each loaf.
   
9. Bake for 60 minutes, or until a toothpick comes out clean.
   
10. Cool completely on a wire rack.
    

Irish Soda Bread 1

I guess I am a day late and a dollar short. Not only did I forget to take pictures of the Irish American Soda bread I made from the Joy of Cooking recipe, but I JUST found my other recipes. Well, better late than never eh? Here's the first of two I have. This recipe doubles quite easily.

Ingredients
2 and 1/2 cups flour
1 teaspoon salt
1 and 1/2 teaspoons baking powder
1/2 cup sugar
1 Tablespoon melted butter
1 cup milk
1 Tablespoon caraway seeds (optional)
1 egg
1 cup raisins

Process

1. Preheat oven to 350 degrees.
2. In one bowl, sift together the dry ingredients.
   
3. IN a separate bowl, beat the egg with the milk.
   
4. Add butter, caraway seeds, and raisins to the egg and milk mixture.
5. Add sifted dry ingredients.
   
6. Bake in a greased loaf pan for about an hour. OR shape into three small loaves and bake for 30 minutes or until a toothpick comes out clean.
   
7. 
   

Roly Poly's

This is the ultimate cooking with kids recipe!
Why?
Puckstopper brought this recipe home from his Home Economics class, that's why!

This recipe certainly does not have the healthy content my recipes usually do, but HiHo would be so proud to know the enthusiastic chef her grandson has become.

There's always a time and place for a little junk food! :D

Ingredients
1 can refrigerated bread sticks (the canned dough)
3 rolls, fruit by the foot, fruit snack.
1/4 to 1/3 cup sugar
1 egg white beaten (or more)

Directions
1. Preheat the oven to 375
2. Lightly grease a cookie sheet with spray.
3. Unroll dough and separate into the 12 bread sticks.
4. Stretch each bread stick until it is 9 inches long.
5. Unroll all fruit rolls, cutting them evenly into 4 pieces, about 8 inches long a piece.
6. Place one fruit roll piece on each bread stick.


















7. Roll each bread stick into a coiling dough/spiral shape.
8. Place sugar in shallow dish.
9. Brush top and sides of each coil with the egg white and roll in sugar.
10. Place sugar side up on un-greased cookie sheet.
11. Bake for 11 to 16 minutes until golden brown.
12. Immediately remove from sheet and cool 5 minutes.

VARIATION!
You can lay out dough as a sheet, not separated into sticks, apply fruit rolls to sheet, and roll entire sheet into a spiral log, then cutting log into individual pieces with a knife.
Also, try cinnamon sugar as an added nice touch. !

Homemade Greek Yogurt

I just found this article through a cheese blog I follow.
I'm so excited about it that I am posting it on BOTH my blogs.
I love Greek yogurt, and now have a recipe to make it myself! YUM!


The trick to Making Yogurt Cheese in a Dish Towel

By MARK BITTMAN

Published: March 16, 2010 in The New York Times
http://www.nytimes.com/2010/03/17/dining/17mini.html

"Producing yogurt cheese is quite simple. It takes a couple of hours, but your presence is required only for minutes. All you do is strain some of the water out of yogurt, until it reaches the thickness you want. For straining, I recommend a colander or coarse strainer lined with a clean cotton dish towel of fairly fine weave, what used to be called flour sack. (Many recipes suggest the use of cheesecloth, but you’d have to use about 10 layers for the same results.) Dump a quart (or whatever quantity you like) of yogurt in there, set the colander over a bowl in the refrigerator, twist or tie the top of the towel, and wait.

To speed the process, squeeze every now and then, or don’t bother. When the yogurt has reached the consistency of sour cream, twist and squeeze once more and scoop out the yogurt, which will have been reduced in volume by about half. (I suppose you could save and drink the yogurt-water, or cook with it, but I don’t.) Store the thickened yogurt in a covered container and use it within a week or so for best quality."

Thanks Mark Bittman!

Irish Bread Pudding

Ingredients
* 1/4 cup light or regular butter, melted
* 1 loaf French bread
* 1/2 to 1 cup raisins
* 1/4 cup Irish cream
* 1-1/2 cups 1% milk
* 1/2 cup sugar
* 1/2 cup brown sugar
* 1 tbsp vanilla extract
* 1 (12-oz) can evaporated milk
* 2 large eggs, lightly beaten
* 2 tbsp sugar
* 2 tsp cinnamon

Process

1. Preheat oven to 350 degrees.
2. Cut bread into 1" thick slices and brush melted butter on one side.
   
3. Place bread, buttered sides up, on a baking sheet.
   
4. Bake bread at 350 degrees for 10 minutes or until lightly toasted.
   
5. Cut bread into 1/2-inch cubes, and set aside.
6. Combine raisins and Irish cream in a small bowl. Cover and let stand 10 minutes or until soft (do not drain).
7. Combine 1% milk and next 5 ingredients,(1% milk through eggs), in a large bowl. Stir well with a whisk. Add bread cubes and raisin mixture, pressing gently to moisten. Let stand 15 minutes
8. Spoon bread mixture into a 13 x 9-inch baking dish coated with cooking spray.
9. Combine 1 tablespoon sugar and cinnamon. Sprinkle over pudding.
10. Bake at 350 degrees for 35 minutes or until set.

St. Patty's Potato Cabbage Bundles

3 out of 5 people in my family have birthdays on a holiday. My Irish SP was born on St. Patrick's day so you can imagine the celebration. In March of 2004, we found this recipe in Gourmet, and it has been a St. Patrick's Day tradition for our family tradition ever since. While making the actual bundles is a high maintenance presentation, the leaves do end up to be quite scrumptious. But hands down, these are the best mashed potatoes ever, so feel free to omit the special equipment and head right for the good stuff!

Potato Cabbage Bundles

Ingredients

• 1 medium onion, halved lengthwise, then sliced crosswise (1 cup)
• 1 tablespoon vegetable oil
• 1 large head leafy green cabbage (3 pounds)
• 1 teaspoon minced garlic
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2/3 cup water
• 2 lb large boiling potatoes
• 1 cup well-shaken buttermilk
• 3 oz extra-sharp white Cheddar, coarsely grated (1 cup)
• 2 tablespoons drained bottled horseradish
• 3/4 stick (6 tablespoons) unsalted butter
• 3/4 cup coarse fresh bread crumbs from a country-style loaf

• Special equipment: a nonstick muffin tin with 6 (1-cup) muffin cups; 12 (10- by 2-inch) strips of parchment paper
• Accompaniment: Irish bacon

Preparation

Cook onion in oil in a 10-inch heavy skillet over moderate heat, stirring occasionally, until soft and golden, 6 to 8 minutes.

Bring a 6- to 8-quart pot of salted water to a boil. Discard any discolored or damaged tough outer leaves from cabbage, then core cabbage and carefully lower into boiling water using a slotted spoon.

Boil cabbage, pulling off 6 large leaves (to be used as decorative wrappers and eaten if desired) with tongs as they soften and leaving them with remaining cabbage, 5 minutes. Transfer large leaves to a bowl of ice water to stop cooking. Transfer remaining cabbage to a colander to drain. Transfer large leaves to paper towels to drain, then pat dry.

Lightly butter muffin cups, then put 2 parchment strips in a crisscross pattern in each cup. (You will have a 2-inch overhang.) Line each cup with a large cabbage leaf. Coarsely chop enough remaining cabbage to measure 3 cups, then add to onion along with garlic, 1/4 teaspoon salt, 1/8 teaspoon pepper, and water and cook over moderate heat, stirring occasionally, until cabbage is tender and browned, about 10 minutes.

Put oven rack in middle position and preheat oven to 350°F.

Peel potatoes and cut into 1-inch cubes, then cover with cold salted water by 1 inch in a 2- to 3-quart saucepan and bring to a boil. Cook potatoes until tender, about 15 minutes. Drain in a colander, then set potatoes in colander over saucepan to steam-dry, uncovered, 5 minutes. Mash potatoes in a large bowl, then stir in buttermilk, cheese, horseradish, 1/2 stick butter, and remaining 1/2 teaspoon salt and 1/8 teaspoon pepper until combined well.

Melt remaining 2 tablespoons butter in a 10-inch heavy skillet over moderate heat until foam subsides, then cook bread crumbs, stirring frequently, until golden, 5 to 7 minutes.

Fill each cabbage leaf with about 1/2 cup potato mixture, then divide cabbage mixture among leaves. Top with remaining potato mixture, then sprinkle evenly with bread crumbs. Fold edges of cabbage in toward filling (do not completely cover).

Bake until heated through and edges of cabbage are well browned, 25 to 30 minutes.

Transfer stuffed leaves to plates using parchment overhangs.

Cooks' note: Stuffed cabbage leaves can be assembled, but not baked, 1 day ahead and chilled, covered. Bring to room temperature before baking.

Reuben Dip

This is my new favorite winter time treat! YUMMY!

Ingredients
2 small loaf of party rye squares (if you can't find this at your deli just use sandwich rye bread-it does make the best sandwiches!)
1/2 pound deli LEAN corned beef sliced and diced
1/2 pound shredded Swiss (or even more)
one can sauerkraut
Thousand Island dressing
Dijon mustard

Process

1. Drain Sauerkraut
2. Mix ingredients, add enough dressing to moisten (1/2 to 3/4 bottle)
3. Add Dijon to taste.

Bake at 350 till hot and bubbly. Serve with Rye bread, even toasted as a sandwich.

Sambal Dip

 

 

 

 

 

 

 

 

 

This yummy dip was one of HiHo's favorites. I made it last night for a potluck/bonfire we hosted. I have fond memories of the funny way she would enthusiastically say it's name when she made it, knowing it would always make me smile. It is full of vegetables so it is very healthy, and ever so slightly spicy with an Indian touch, but is not to be confused with the Malaysian Sambal. A keeper for sure, I typically double this recipe.

Ingredients
1 one-quarter inch slice medium size onion
1 clove garlic
2 stalks celery
1/2 large cucumber, seeded
1/2 green pepper, seeded
1/2 teaspoon salt
1/2 teaspoon turmeric
1/2 teaspoon powdered ginger
1/8 teaspoon chili powder
1/8 teaspoon crushed cumin seed
1 Tablespoon tomato paste
1 cup sour cream (and fat is fine)
fresh minced coriander/cilantro

Process

1. Grind the onion, garlic, celery, cucumber, and green pepper in a blender/food processor, using the finest knife.
   
2. Turn into a sieve over bowl and press out the juice. The juice can be saved and drunk, or added to soup, stews, or sauces.
   
3. Put vegetable mix into a medium bowl and sprinkle spices over and mix.
   
4. Blend in the tomato paste.
   
5. Add the sour cream and stir until mixed.
   
6. Chill until ready to serve.
   
7. Use as a dip for crackers, bread cubes, or fresh vegetable crudite.
   
   

Chocolate Ice Box Cake

This recipe card is written in my paternal grandmother KK's handwriting. I never remember her baking a cake such as this. By the time I visited, cooking amounted to seasoned oyster crackers and dessert would be my choice of a little Debbie cake. *** This recipe needs to be made in an 8 inch spring form pan 

*** Ingredients 

3 cakes Bakers German Sweet Chocolate

4.5 Tablespoons milk 

4.5 Tablespoons sugar 

6 eggs separated 

1/2 pint heavy or whipping cream 

2 packages lady fingers (16 whole, 32 split) 

 

 Process

1. Arrange split lady fingers up and down the sides of the pan with round side of finger toward the pan.
2. Put remainder in the bottom, breaking up those left to fill spaces.
3. Melt chocolate in a double boiler.
4. Add beaten egg yolks to chocolate.
5. Add milk and sugar and stir constantly until smooth and thick (about 5 minutes)
6. Fold in stiffly beaten egg whites and pour into mold.
7. Refrigerate for 24 hours.
8. When ready to serve, whip the cream and will in the cake with it.
9. Release spring form ring, and leave cake on bottom part, placing it on a plate to serve.

White Fruit Cake

This recipe is credited to Pete, which means it came through my paternal grandmother and found it's way into HiHo's recipe box. It also means that it has connections to either Florida or Farmington. Garro loves fruit cake - I wonder if his Mom KK ever made this one for him?

Ingredients
1 cup shortening
1 cup sugar
2 cups sifted cake flour
1 and 1/2 teaspoons baking powder
1/4 cup pineapple juice
1/2 pound shredded blanched almonds
1/4 pound citron
1/4 pound orange peel
1/4 pound lemon peel
1/4 pound cherries
1/4 pound dried apricots
1/2 pound seedless raisins (white)
1/2 pound chopped dates
1/2 pound shredded coconut
1 cup finely cut canned pineapple slices

Process

1. Preheat oven to 275 degrees.
2. Cream shortening and sugar.
   
3. Add unbeaten eggs one at a time, beating thoroughly after each.
   
4. Combine fruit and coconut with 1/2 of sifted dry ingredients.
   
5. Add remaining dry ingredients and the pineapples to the mixture.
6. Add floured fruit and nuts.
   
7. Mix thoroughly.
8. Pour into greased pan, lined with paper.
9. Bake for 4 hours, or less is you use more than one pan.
   

Carrot Cake

This recipe, from HiHo's recipe box, is credited to a Betsy Reid. I am long overdue at posting recipes and it is a shame that I stopped half way through HiHo's cook book. Things have been busy and most of my time has been taken up by one of two things - hockey or my classes. With hockey over, and only 1 class this semester, back to my blog I go! I miss you Hiho - it's been a long 11 years since February 24, 1999.

Ingredients
for the cake:
2 cups flour
2 cups sugar
2 teaspoons baking powder
2 teaspoons baking soda
1 to 1 + 1/2 cups corn oil
3 cups grated carrots
2 teaspoons cinnamon
salt
4 eggs
3/4 cup walnuts
for the icing:
8 ounces cream cheese
1 box confectioners sugars
1 stick soft salted butter
2 teaspoons milk
grated rind of one orange

Process

1. Preheat oven to 350
2. Combine cake ingredients and beat well.
   
3. Pour into two pans and bake for an hour.
   
4. Let cool completely while you combine icing ingredients, beating well to bring to proper consistency.
5. Ice cake and enjoy.
   

Jenny's Whoopie Pies

This recipe is from my neighbor.
Our daughters are in K together, and this is their 3rd year going to school together. Coincidentally, our babies are also the same age and are in preschool together now. Jenny told me about her Whoopie pies, and I got the recipe from her in November, but am only now getting the recipe up?
I still haven't made these.
I think I am scared of them.
Scared that I will love them, and never stop making them, and only get fatter than I already am! :D
(If you are someone that looks at my other blog too, this is the neighbor in the house in the field, often pictured in the header photos of the sunsets from my porch. Go look now: www.sustainablemaine.blogspot.com)

Ingredients
2 cups shortening
2 cups sugar
4 eggs, separated
4 cups flour
10 Tablespoons cocoa powder
2 teaspoons baking powder
2 teaspoons baking soda
Salt
2 cups milk
Vanilla
4 cups confectioners sugar

Process

• Preheat oven to 350
• Cream together 1 cup shortening and 2 cups sugar.
  
• Add 4 egg yolks and mix well.
  
• In a separate bowl sift together flour, cocoa powder, baking powder and soda, and 2/3 teaspoons of the salt (yes, it says 2/3- I don't know why- just eyeball it.)
  
• Add the dry mixture to the sugar mixture and add 2 cups milk and 1 teaspoon vanilla.
  
• Drop by the heaping Tablespoons onto a cookie sheet (depending on how big you like your pies)
• Bake for 10-15 minutes
  
• To make filling, in a bowl with mixer add 1 cup shortening, 4 egg whites, 4 cups confectioners sugar, dash vanilla, dash salt and beat until fluffy.
  
• Make sure cakes are cool before filling.

I have found they store best if you individually wrap each one in a baggy. If I have cake left over sometimes I fill them with coffee ice cream for a later treat.

Bon Appetit's Middle Eastern Bison Meatballs

For a while now I have been taking considerable effort to know where my meat comes from, focusing on grass fed or free range meats, and to look at local sources of meat. One of my local meat sources is a Bison farm, so when I saw this recipe in Bon Apetite, with a middle eastern hint, I knew it was one for me to try. The sauce is delectable so I highly recommend keeping extra on hand as a sauce for other dishes.

Middle Eastern Bison Meatballs with Cilantro-Yogurt Sauce
Ingredients
Cilantro-Yogurt Sauce:

• 1 teaspoon fennel seeds
• 1 teaspoon cumin seeds
• 1/2 teaspoon coriander seeds
• 1 1/2 cups chopped fresh cilantro
• 1/2 cup whole-milk Greek-style yogurt*
• 3 green onions, chopped
• 2 tablespoons chopped fresh mint
• 1 tablespoon fresh lemon juice
• 1 tablespoon olive oil
• 1 teaspoon chopped fresh sage
• 1 teaspoon sugar

Meatballs:

• 3 tablespoons olive oil, divided
• 1 cup finely chopped onion
• 6 garlic cloves, minced
• 1/2 cup fresh breadcrumbs made from crustless French bread
• 1 tablespoon whole milk
• 2 tablespoons minced seeded jalapeño chile (about 1 large)
• 2 tablespoons whole-milk Greek-style yogurt
• 1 1/4 pounds ground bison (often labeled buffalo)
• 1 large egg, beaten to blend
• 1/4 cup chopped fresh cilantro
• 1 teaspoon chopped fresh sage
• 1 teaspoon coarse kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon ground allspice

Preparation

For cilantro-yogurt sauce:
Toast all seeds in small skillet over medium heat until aromatic and slightly darker in color, stirring often, about 2 minutes. Cool. Finely grind seeds in spice mill or coffee grinder. Place cilantro and all remaining ingredients in blender. Add 1 teaspoon ground seeds and process until smooth sauce forms, scraping down sides frequently. Season to taste with salt and pepper. Cover sauce and chill. Reserve remaining ground seeds for meatballs. DO AHEAD: Can be made 1 day ahead. Keep refrigerated. Store remaining ground seeds in airtight container at room temperature.

For meatballs:
Heat 1 tablespoon oil in heavy small skillet over medium heat. Add onion and garlic and sauté until soft, stirring frequently, about 7 minutes (do not brown). Cool. Toss breadcrumbs with milk in small bowl to moisten. Place cooled onion mixture, breadcrumb mixture, reserved ground seeds from cilantro-yogurt sauce, jalapeno, and yogurt in processor. Using on/off turns, process until coarse puree forms. Transfer mixture to medium bowl. Add bison, egg, cilantro, sage, 1 teaspoon coarse salt, pepper, and allspice. Using hands or fork, mix until just blended. Using damp hands, form bison mixture into 1 1/4-inch balls. DO AHEAD: Can be made 6 hours ahead. Cover and chill.

Preheat oven to 300°F. Heat remaining 2 tablespoons oil in heavy large nonstick skillet over medium heat. Working in 2 batches, cook meatballs until browned on all sides, about 8 minutes per batch. Transfer meatballs to rimmed baking sheet. Place in oven to keep warm up to 15 minutes.

Serve meatballs with cilantro-yogurt sauce for dipping.

*A thick yogurt; sold at some supermarkets, specialty foods stores (such as Trader Joe's and Whole Foods), and Greek markets. If unavailable, place plain whole-milk yogurt in cheesecloth-lined strainer set over large bowl. Cover and chill 4 hours to drain.

HiHo's Sweet Tomato Chutney

This recipe is hands-down most nearest and dearest to my heart as the number one culinary memory of my mother. This chutney is a truly epic olfactory event. Hi-Ho used to make this as Christmas gifts. The recipe elicits a whole manner of bittersweet memories. I remember returning from school to a house filled with a mouth watering aroma, only to find Mom standing protectively over her bubbling blue LeCreuset filled with simmering heaven. I would risk a finger scalding taste any chance I had. This chutney is Hi-Ho's legacy. I love you and miss you and think of you any time this chutney is close to mind or hand.

In recent years, I gave in to my gnawing desire to have chutney with dinner, and stumbled upon a perfect accompaniment: Fondue. Heaven on earth for sure! Many people have eaten this chutney: at every Indian dinner in my house, every New Years on hot oil fried meat and even with a steak dinner.

The origin of this chutney is from the Madhur Jaffrey.





















Isn't she just the sweetest looking woman!? She totally reminds me of Mom. The best part though is how dog eared and stained the recipe page actually is. It is clearly the most actively used page in the book. I will never get rid of HiHo's note, reminding herself that she quadruples the recipe for Christmas.

















Typically, I only doubled the recipe making sure I yield enough to can. I love my magnetic lid remover!




























OK, enough rambling, and I will post the recipe, but please if you have eaten any of this chutney, please leave a comment!
To Hi-Ho! I love you Mom!

Ingredients

• 1 head garlic, peeled,coarsely chopped
• 1 piece fresh ginger, about 2 inches long,1 inch thick and 1 inch wide,peeled and coarsely chopped
• 1 1/2 cups red wine vinegar
• 1 (28 ounce) can whole tomatoes (or 2 lbs fresh tomatoes if they taste like a tomato should)
• 1 1/2 cups sugar
• 1 1/2 teaspoons salt
• 1/8-1/2 teaspoon cayenne pepper (personal preference)
• 2 tablespoons golden raisins
• 2 tablespoons blanched slivered almonds

Directions

1. Put the chopped garlic, ginger and 1/2 cup of the vinegar into the container of an electric blender and blend at high speed until smooth.

2. In a 4-quart, heavy-bottomed pot with non-metallic finish, place the tomatoes and juice from the can, the rest of the vinegar, the sugar, salt and cayenne pepper (or, if you prefer, add the cayenne at the end, a little at a time, stirring and tasting as you do so).

3. Bring to a boil.

4. Add puree from blender.

5. Lower heat and simmer gently, uncovered, for about 1 1/2 to 2 hours or until chutney becomes thick.

6. Stir occasionally at first, and more frequently later as it thickens. (A film should cling to a spoon dipped in it.)

7. You may need to lower the heat as the liquid diminishes.

8. You should end up with 2 1/2 cups of chutney, and it should be atleast as thick as honey after it cools.

9. If the canned tomatoes you used have a lot of liquid in them, a longer cooking time may be required, resulting in a little less chutney.

10. Add the almonds and the raisins.

11. Simmer, stirring, another 5 minutes.

12. Turn heat off and allow to cool.

13. Bottle and Keep refrigerated. It last for years!

Faux-Russian Dressing

I put this dressing together as part of my Eat for Life, high protein diet that I am doing to get fit and healthy in the new year. I made turkey meat loaf the other night, and wanted to make a salad with it for lunch. When I reached for the Thousand Island dressing I told myself that I could make something better that still satisfied my "fat craving" tendencies. So here is what I did - no real measurements - just an eyeball and lots of whisking.


Ingredients









Large shake organic chili sauce
Large squirt organic ketchup
Generous amounts hummus - 1/2 cup to a cup
1 teaspoon to 1 tablespoon mayo (reduced fat is better) - just enough to taste

Combine ingredients in a small bowl and whisk until smooth. Use as a salad dressing on a meaty/protein rich salad!

Another Pizza Night

All you need is to make the dough and have some fun.

When you can't seem to make up your mind
about red sauce versus pesto...















And then there is my pizza....
























Banana peppers, feta, fresh mozz, and shredded mozz - a cheesefest as always!

Pheasant/Gouda Pizza and Beet Pizza

I have made a pattern of posting the new and innovative pizzas we make at our house on pizza night. All you need is a pizza stone, a 550 degree (or more) oven, pizza dough (recipe here) and your toppings of choice. My origional

We made Pizzas on New Years Eve Night. Some yummy combinations were made with our houseful of about 15. There were two standouts of the night that I would like to share with you.

The first is the boys pizza, compliments of Uncle Luke who brought up two freshly shot pheasant which we promptly smoked and snacked on all weekend. Who would have thought of pheasant as a pizza topping? Better yet, who would have topped it with shredded Gouda that had been aged 4 years. Mmmmm mmmm good! Here's two pics of the wonderment.

The first round






















The second round. (which I of course made sure had extra Gouda on it)























And then there was my pizza, which was of course vegetarian. ON this pizza is fresh mozzarella, thingly sliced potatoes, a few slices of banana peppers, a sprinkle or two of Feta, and generous amounts of Beet Marmalade (compliments of Angelica's Kitchen cookbook). it was beautiful and a hit.

Greek Meat Balls aka Keftedes

These Greek meatballs were another one of HiHo's traditions for Christmas. She quadrupled the recipe for the Christmas Eve Party. Crowds would form around the two pots that she served them in making them a real conversation piece. While the spinach dip sandwiches were my favorite dish, this was definitely my sisters. She would keep the pot hot on a hot plate and use it as a finger food, providing guests a cup of toothpicks to serve themselves with. These are yummy and quite memorable.

 

Ingredients
1.5 pounds ground round steak
2 eggs, lightly beaten
1/2 cup fine, soft bread crumbs
2 medium onions, finely chopped
1 Tablespoons chopped parsley
1 Tablespoon chopped fresh mint
1/4 teaspoon cinnamon
1/4 teaspoon ground allspice
salt and freshly ground black pepper to taste
shortening for pan frying.

Process

1. Combine all ingredients except shortening and mix thoroughly. (I remember HiHo working this with her bare hands).
2. Refrigerate for several hours.
   
3. Shape into small bite-size balls. (this took forever when quadrupled and HiHo would often beg for my help!)
4. Fry in hot shortening until browned.
   
5. Serve hot. Although HiHo never did it, Tzadziki makes a great accompaniment.
   

Mushroom Sandwiches

In honor of December 1st, I am beginning the bump and repost my traditional Christmas recipes, while adding some new ones. Look out - HiHo's famous Bourbon Balls are at the top of the list!

This was another one of HiHo's Christmas Eve dishes, for which she doubled the recipe. The only problem is I abhor mushrooms so if there was ever a place where these sandwiches touched one of the Spinach dip sandwiches I would not touch them. Regardless, I know many people LOVED these little buggers, therefore I shall share it will my sister and I run very quickly in the other direction! The Pepperidge Farm bread is becoming increasingly difficult to find. If you can not find the thin bread, gently press or use a rolling pin to roll the slices thin.


Ingredients
1 pound mushrooms
1 slice of onion
4 Tablespoons butter
2 Tablespoons flour
1/2 teaspoon salt
4 teaspoons thick cream
parsley (written in in HiHo's handwriting)

Process

1. Chop mushrooms and onion finely and saute slowly in butter.
   
2. When tender, sprinkle them with flour and salt and cook a little longer.
   
3. Add the cream and stir until nicely thickened.
   
4. Season to taste.
   
5. Spread on thinly sliced bread. HiHo used Pepperidge Farm Thin breads and also cut the crusts off.
   
6. Place under broiler and cover with another slice of bread.
   
7. Cut into small rectangles or triangles.
   
8. Toast gently on both sides.
   

Jenny's Easier to Roll-out Pie Crust

This dough has great consistency, is easier to roll out, and still has that buttery flavor we all love.

Ingredients

2 and 1/2 cups flour

1 teaspoon salt

1 teaspoon sugar

1 stick of butter

1/2 cup Crisco

1/4 to 1/2 cup ice water

Process

1. In order, add ingredients one at a time to a food processor on pulse.
2. Use immediately or save for later. This recipe is best when making many pie crusts.
   

Pumpkin Butter

A friend of mine gave me this recipe and it is from All Recipes. com
Please note it can not be canned, as pumpkin is not an acid fruit.
So please refrigerate or freeze.
Here's the link: Pumpkin Butter

Ingredients

• 1 (29 ounce) can pumpkin puree
• 3/4 cup apple juice
• 2 teaspoons ground ginger
• 1/2 teaspoon ground cloves
• 1 1/2 cups white sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg

Directions

1. Combine pumpkin, apple juice, spices, and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. Stir frequently.
2. Transfer to sterile containers and chill in the refrigerator until serving.

Dehydrated Apple Slices

No recipe required!

Just peel

core

and slice your apples.

Put them in single layers

in a food dehydrator

and have at it!

Marion's Apple Butter

This recipe is from Preserving the Harvest by Carol Costenbader. I made it last night using the oven method. I also used the smallest amount of sugar and it worked fine! Next time I will try it in my slow cooker - just need to decide on high vs. low.
This is YUMMY!!!

Ingredients
10 large tart apples (about 5 lbs)
2 cups apple cider
3-5 cups sugar
3/4 tsp. ground cloves
1/2 tsp ground all-spice
3 tsp. ground cinnamon
1/2 tsp. ground nutmeg

1. Process
2. Wash, core & quarter apples.
   
3. Combine apples and cider in oven safe pot on top of stove.
   
4. Cook slowly in cider until tender.
   
5. Blend in a food processor or run through a food mill.
   
6. Return apples to pot.
   
7. Add sugar and spices and stir to combine.
   
8. 
9. Cook in 350°F oven or slow cooker 6-8 hours, stirring often. Test for desired thickness by spooning mixture onto a cold plate. If no liquid oozes around edges, it is thick enough. Ladle into jars. Process 10 minutes or freeze.

Dal

Dal is an Indian dish made of savory lentils.

Ingredients
3 cups water
1 cup dried lentils
1 teaspoon salt
1 teaspoon turmeric
1 medium onion, finely chopped,
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
2 Tablespoons oil


Process

1. Heat water and lentils in a pot and bring to a boil.
   
2. Stir in salt and turmeric.
   
3. Cover and simmer about 30 minutes until tender.
   
4. In the mean time in a separate frying pan, stir in remaining ingredients and cook until onion is tender.
   
5. Add this mixture to the lentils, stir, and cook until thickened (about 20 to 30 minutes).
   

Mexican Meat Pie

This is quick and simple and loved by the kids!
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.

Boys Apple Butter

I named this recipe this afternoon when the middle school boys helped me make it after school. One helped cut and core the apples, the other helped me peel them. They were both responsible for running the food mill too. We had fun and they learned a lot. I fully support teaching boys to be more domestic in the kitchen!
Feel free to 1/2 this recipe if you would like.

Ingredients
32 apples - peeled, cored and quartered
4 cups water
8 cups sugar
4 teaspoons cinnamon
1 teaspoon clove powder


Process

1. Wash, peel, core and quarter apples.
2. Place in stock pot with water and bring to a boil.
   
3. Boil until apples are soft but not liquid.
   
4. Run apples through the food mill and return to the pot.
5. Add the sugar and spices and heat, stirring frequently as mixture thickens.
   
6. Cook until thick enough to round up on a spoon.
   
7. Ladle hot butter into hot jars, leaving 1/4 inch head space and remove air bubbles.
   
8. Adjust caps and process for 10 minutes in a boiling water canner.

Homemade Carrot Soup

This recipe was made from the "bruised" carrots we harvested that would not be safe to store long term. I had intended to make a type of parsnip soup from the woody white carrots we ended up with but it will have to wait. I made this soup from quite a colorful group of carrots don't you think?




























Ingredients

4 cups variety of carrots - peeled and chopped
2 Tablespoons oil
2 teaspoons ground cumin
1/2 cup heavy cream
1 Tablespoon lemon juice
and
6 cups stock




















Process
1. In a large pot, heat oil and cumin until aromatic.
2. Stir in carrots and stock.
3. Bring to a boil.
4. Cover and boil for 10 minutes.
5. Uncover, reduce heat and simmer until carrots are tender (about 20 to 30 minutes)
See how colorful my carrots made this soup!?















6. In small batches, transfer soup to blender and blend until smooth.
7. Return to stockpot and heat.
8. Stir in heavy cream and lemon juice. Season with salt and pepper to taste.

Serve as a side dish for dinner. Serves 6.

A Halloween Cake

My husband laughed at me for making this cake for Halloween. Why on earth would I make a sugar filled cake and then cover it with frosting and more candy? Because I love Halloween and my kids are awesome and I like to spoil them every now and again. Did I really just say that?
Anyway, I made a simple chocolate sheet cake from one of Lovina Eicher's recipes. I then took some butter cream frosting that was left over from my carrot cake muffins, and smothered my sheet cake in it. I then used Reese's pieces to decorate the top, reserving just the brown ones for spelling out Happy Halloween. I am sure you could make the same cake with different words and have it work prefectly for a Thanksgiving dinner! The strange thing is though, that the words are FAR easier to read in the picture than they are in person. Anyone know why? This cake is so good that my kids chose it for dessert tonight as an alternative to candy. Go kids! Enjoy!

Ingredients
For the cake:
2 cups all purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1/2 cup butter
1 cup water
1/4 cup unsweetened cocoa
2 large eggs beaten
1/2 cup sour cream
1/2 cup milk
1 teaspoon vanilla extract
For the icing:
1/2 cup butter
1/2 cup shortening
1 Tablespoon vanilla extract
3 cups confectioners sugar
2 table spoons milk

Reese's Pieces for the lettering.
Process
To make the cake

1. Preheat oven to 350 degrees.
2. Grease a 10 by 15 inch pan, or more than one if you have smaller pans
3. In a large bowl, combine flour, sugar, baking soda, and salt.
   
4. Stir with a whisk to blend.
   
5. In a medium saucepan over medium heat, melt the butter.
   
6. When butter is melted add the water and cocoa.
   
7. Bring saucepan mixture to a boil.
   
8. Add the hot mixture to the large bowl of flour and stir well to combine.
   
9. Add the eggs and beat well.
   
10. Add the sour cream and mix.
    
11. Add the milk and vanilla and stir until completely mixed.
    
12. Turn into greased pan and bake 25 to 30 minutes or until a took pick inserted in the middle comes out clean.
    

To make the icing

1. Cream the bitter and shortening with an electric mixer.
   
2. Add the vanilla.
   
3. Gradually add the sugar, 1/2 a cup at a time, beating well on medium speed.
   
4. Scrape the sides and bottom of the bowl. When all sugar is in, icing may appear dry.
5. Add milk and beat at medium speed until light and fluffy.
   
6. Yields about 3 cups.
   

When cake is completely cool, ice and decorate as you wish.

Fresh Brussell Sprouts

Ingredients
Fresh Brussell Sprouts
olive oil
minced garlic
pats of butter
lemon juice

Process
1. Preheat oven to 400 degrees.
2. Pick your Brussell sprouts while they are still small.
These tasty little bundles are shown inside of an old Country Crock butter tub.












3. Trim them. Cut the nub of the stem off allowing the outer leaves to fall off, leaving the tight inside bundle for you to work with.
Here is a before and after picture of my trimming:















4. Place trimmed Brussell sprouts in a single layer in a glass baking dish.
5. Toss your Brussel sprouts with olive oil, minced garlic and a couple of tablespoons of butter cut into pats or dabs.






















6. Put in oven and stir every five minutes.
7. When Brussell sprouts begin to brown, toss with 1 or 2 tablespoons lemon juice and cook for 5 more minutes.
8. Remove from oven and enjoy!