Lord Gabble Twacky

noreply@blogger.com (Selah N O) — Thu, 23 Jul 2009 21:58:00 +0000

bread made with local honey, a mix of spelt, barley, amaranth and graham flours
cream cheese made from local RAW milk
all topped with a drizzle of honey
Yummy!!

noreply@blogger.com (Selah N O) — Tue, 07 Jul 2009 00:10:00 +0000

Fermented pickles are fresh raw cucumbers which are not canned with heat... so they are healthy/have not lost their nutritional value. the beets are baked in the oven for maximum nutritional retention.
Pickled cucumbers= garden cukes, dill, garlic,whey, sea salt and cayenne pepper add water and let sit on counter for 3 days before moving into cold storage.
Beets=beets, whey, water and sea salt let sit for 3 days before moving to cold storage

mujadarrah

noreply@blogger.com (Selah N O) — Sat, 20 Jun 2009 22:18:00 +0000

*I ended up using 1/4t. of the cayenne pepper last minute and it was the perfect heat for our family including our nearly 16 month old. Also I used my own chicken stock made from local free-range antibiotic/growth hormone free chicken.

onions, garlic, and spices cooked till translucent

then I added the partially frozen broth, rice & lentils, covered and set to simmer for "40 minuets" it was a bit longer as I added a bit more broth than called for

onions starting to caramelize

Caramelized onions added and it's finished. It was very good and we had ours with a side of collards.

Blueberry Banana Bread

noreply@blogger.com (Selah N O) — Mon, 02 Mar 2009 00:53:00 +0000

makes one loaf

Ingredients:

1 1/2 c. whole wheat flour
1/2 c. rolled oats
1 tsp. baking soda
1/2 tsp. salt

1/2 c. oil(or 1/4 cup apple sauce and 1/4 cup oil)
2/3 c. sugar
2 eggs
1 c. (~3 medium) well-mashed banana, preferably very overripe

1/2 c. chopped walnuts or pecans
3/4 c. fresh or frozen blueberries (if using frozen, leave them in the freezer just until you're ready to mix them in, otherwise you may end up with purple batter)

Instructions:

Preheat oven to 350 F. Prepare loaf pan with cooking spray and a dusting of flour.

In a medium bowl, combine flour, oats, baking soda and salt. In a larger bowl, mix oil, sugar and banana. Add prepared egg replacer, mix well. Stir in flour mixture in two or three batches, stir just until combined. Mix in nuts, then *very* gently fold in the berries. Pour into prepared loaf pan, bake 40-50 minutes, until toothpick inserted into the middle comes out mostly clean (you may see some damp smudges from banana chunks). Cool in the pan for ten minutes, then turn out onto a wire rack to cool completely.

Where the cooking happens

noreply@blogger.com (Selah N O) — Thu, 05 Feb 2009 00:44:00 +0000

salmon croquettes

noreply@blogger.com (Selah N O) — Sun, 25 Jan 2009 18:17:00 +0000

Ingredients:
1 can pink salmon(ours was sent to us via my cousin who caught and canned the salmon herself in alaska)
2 Whole eggs
1 small finely chopped onion
3/4 cup bread crumbs
1/2 teaspoon ground black pepper
½ teaspoon cayenne pepper

De-bone and mash salmon with fingers add rest of ingredients and mix well. Form into balls or patties of desired size. Coat skillet with oil and preheat over medium heat, add balls or patties cook until medium brown rotate or flip till all sides are evenly cooked enjoy.

These go very well with sweet tea and wax beans

Mushroom strudel

noreply@blogger.com (Selah N O) — Sun, 25 Jan 2009 18:15:00 +0000

1 1/3 oz butter (2-3 Tbsp)
2 cloves garlic crushed
1# button mushrooms (or of our choice if using shitake use 1.5# since you remove the stem)
3 tsp seeded mustard (we omitted since my DH hates mustard)
2/3c. sour cream(light works well)
1/2c/ fine grated gruyere or cheddar cheese
1 small red pepper finely chopped
filo dough

preheat oven to 410(ish my oven doesn't have this exact temp marked so I guesstimated)heat butter in large skillet add mushrooms and garlic sauté till mushrooms are tender and liquid is evaporated remove from heat and let cool while preparing your "crust"

brush oven tray with melted butter or oil lay 1 sheet of filo dough brush with butter add another sheet on top of that (6 sheets)

go back to the filling add your peppers sour cream , cheese, mustard and mix completely. Scoop filling onto pastry leaving an inch or more edge around the filling of unused dough. Over with sheet of pastry paint with butter(or oil spray) and continue as you did for the bottom 3-6 more sheets making sure to firmly seal around the 1 inch of border when done roll up edges and bake for 30 min or until golden

ratatouille-so simple and wonderful flavor-a family favorite

noreply@blogger.com (Selah N O) — Sun, 25 Jan 2009 18:13:00 +0000

2Tbsp olive oil
2 med. onions cut in wedges
2 medium zucchini cut into thick sticks
1sml red pepper(we used orange)
1sml yellow pepper
1small green pepper; cut in squares
2 cloves crushed garlic
1 med. eggplant- cut similar sized to the peppers or as you want
14oz crushed tomatoes(I used cut up whole because thats what I had on hand)
1/2 tsp basil or oregano
black pepper
parsley

heat oil in a large heavy based pan and cook over med heat 4 min, add zucchini peppers and garlic stir for 3 min

cut the egg plant in chunks and add to pan with tomatoes, basil, oregano, pepper; bring to boil reduce heat to simmer and cook covered 15-20 min or until veg. are tender sprinkle with parsley serve with crusty bread

noreply@blogger.com (Selah N O) — Mon, 29 Dec 2008 23:43:00 +0000

Black -Eyed Peas

noreply@blogger.com (Selah N O) — Mon, 29 Dec 2008 21:34:00 +0000

2 cups dried peas
6 cups boiling water
4-5 slices bacon, diced
1 onion, chopped
salt to taste
Place dried peas in a bowl, discard any pebbles or broken beans. Cover with boiling water, let stand for two hours. In a large cast iron dutch oven, saute onion in bacon fat. Pour in 5 cups boiling water. Drain peas and add to the pot, add salt. Bring to a boil, cover and reduce heat. Cook 1-2 hours, keeping covered with water. Cook peas until tender.

Secrets in the Sauce

noreply@blogger.com (Selah N O) — Mon, 29 Dec 2008 21:16:00 +0000

1 onion chopped
2 cloves garlic minced
2T EVOO
1# ground meat- we have used everything from beef to 97%fat free ground turkey and all was equally tasty.
2(1#) cans tomatoes
2(8oz) cans tom sauce
1(4oz) can mushrooms (or 8oz fresh pre-sautéed)
½ cup red wine
1/4c fresh parsley or 2T dried
1T fresh oregano or 1tsp dried
1/4tsp thyme
1T sugar
2 bay leaves
1c water
Juice of one lemon
Lemon rind
Worcestershire sauce (shake or two)
Salt and pepper to your preference I usually only use pepper honestly

simmer one hour before salting after 1.5-2 hours total cook time remove bay leaves and rind should be thick serve over noodles or spaghetti squash

Pizza

noreply@blogger.com (Selah N O) — Mon, 15 Dec 2008 21:14:00 +0000

1 1/2 Cups - Warm Water (not hot!)
2 Tbsp. - Sugar
1 Envelope - Active Dry Yeast ( 2.5 tsp)
2 Tsp. - Salt
4 Tbsp. - Olive Oil
4 Cups - Flour (we use whole wheat)
Combine the water, sugar, and yeast packet in a large (large!) bowl. Allow the yeast to "proof” by letting it sit for 10 minutes. If you see a tan-colored foam form at the top keep going otherwise pour out and try again.
Now, add the salt and the olive oil. Next, add one cup of flour at a time, using a wooden spoon
After you have added all 4 cups of flour roll out onto lightly floured surface and knead for 5 min add a bit more flour if dough is sticky lightly coat in oil over with damp tea towel and let rise 40 min or until doubled in size punch down divide in half and roll out onto lightly oiled pizza pan if using a stone preheat.

Top as desired we used sautéed spinach mushrooms, onion and garlic over a tom sauce with mozzarella sprinkled over the top .

The other we used chicken cubes (cooked) coated with BBQ sauce, green pepper, onion & banana peppers over BBQ sauce and mozzarella cheese

dinner

noreply@blogger.com (Selah N O) — Tue, 25 Nov 2008 05:00:00 +0000

odds and ends soup

noreply@blogger.com (Selah N O) — Sat, 15 Nov 2008 22:01:00 +0000

1/4c of the following: (all soaked over night aside from lentils)
*Black beans
*Garbanzo
*Black eyed peas
*Lentils
*Great northerns
2 large carrots peeled and chopped
One large onion chopped
One package of frozen spinach
3 cloves of garlic (though could have used more)
One tin tomato paste
Parsley
Black pepper
Salt
8oz button mushrooms
½ head of cabbage chopped
3 scallions chopped
One med zucchini halved and sliced (added 10 min to finish)
Few shakes of cayenne pepper
½ pound ground turkey (cook before adding to soup)
6 pints of homemade chicken stock and extra water as needed

Throw everything together and boil covered till beans are soft

bierocks.

noreply@blogger.com (Selah N O) — Mon, 10 Nov 2008 22:36:00 +0000

Ingredients
For the Bread:

2 c. warm water
2 packages (5 tsp) dry active yeast
1/4 c. sugar
1 1/2 tsp salt
1/4 c. + 1/4 c. olive
1 egg, beaten
6 1/2 - 7 c. flour (1 c. of unbleached all-purpose flour for every 3 cups of whole wheat flour)

For the Filling:
2 1/2 lbs ground beef
1 medium yellow onion, choppped
1 small head of cabbage, chopped
head of garlic, minced
1/2 c. water
salt and pepper to taste
1 tbsp butter

First, mix up the bread dough. Start with the warm water and yeast; stir until frothy. Add the sugar, egg and 1/4 c. oil and beat with a fork. Slowly add the flour, mixing with a wooden spoon until that becomes too difficult and then knead. Once the dough is smooth and the flour is mixed in, pour the remaining 1/4 c. oil in the bowl and turn the dough in it so it is nice and shiny. Cover with a towel and set in a warm place to rise (about an hour)

While the bread is rising, you can start in on the filling. In a large kettle, brown the ground beef with water, onion, and garlic. In a separate pot, steam the chopped cabbage with a small amount of water (enough to cover bottom of pot) until tender. Add the cabbage to the meat mixture and cook through and through, flavoring with salt and pepper to taste.

Once the dough has doubled in size, pull off a small, fist-sized hunk and roll flat on a floured surface. With a sharp knife, make a slice down the middle vertically and two cuts vertically so you have 6 even rectangle shapes.

Scoop out a heaping spoonful of the meat mixture into the center of each rectangle. Pull up the sides of the dough square around the meat and pinch them closed, making a neat little bundle. Repeat until you run out of filling, nestling the buns into a well-oiled pan. Pop them into a 350 oven and bake for 20 - 25 minutes, until golden brown.

When you take the bierocks out of the oven, run the tablespoon of butter over the hots buns so it gets melty and delicious. Eat hot, or let them cool a bit.

noreply@blogger.com (Selah N O) — Sat, 08 Nov 2008 03:17:00 +0000

noreply@blogger.com (Selah N O) — Sat, 08 Nov 2008 03:14:00 +0000

Irish Stew

Ingredients
2 tablespoons olive oil
1 1/4 pounds stew beef, cut into 1-inch pieces
6 large garlic cloves, minced
6 cups beef stock or canned beef broth
1 cup of Guinness beer
1 cup of fine red wine
3 tablespoons tomato paste
Generous pinch of sugar
5 shakes dried thyme
1 tablespoon Worcestershire sauce
2 bay leaves
2 tablespoons (1/4 stick) butter
3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)
1 large onion, chopped
2 cups 1/2-inch pieces peeled carrots
Salt and Pepper
3c chopped Swiss chard
½ package baby portabella mushrooms
parsley
Method

1 Heat olive oil in heavy large pot over medium-high heat. Add beef and sauté until brown on all sides, about 5 minutes. Mince garlic while browning the meat

Add and sauté 1 minute. Add beef stock, mushrooms, Swiss chard, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.

2 While the meat and stock is simmering, melt butter in another large pot over medium heat.

Add potatoes, onion and carrots.

Sauté vegetables until golden, about 20 minutes. Set aside until the beef stew in step one has simmered for one hour.

3 Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard bay leaves. Tilt pan and spoon off fat. Transfer stew to serving bowl. Sprinkle with parsley and serve. (Can be prepared up to 2 days ahead. Salt and pepper to taste. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.)

Serves 4 to 6.

modified from Elise; simply recipes

Pasty

noreply@blogger.com (Selah N O) — Sat, 01 Nov 2008 15:43:00 +0000

Every November a request goes out as the men folk are gearing up to go hunting for My grandmother's pasties… the crust recipe is close though in honestly I tinker with it while I go and it changes every year

7c. potato
3c. rutabaga (or turnip) - you can add carrot if you like I suppose
4c. onion
2lbs lean beef
4c. lean pork (I use chicken)
1tbs salt
1tbs pepper
Preheat to 375-350 depending on your oven
*******************************************

Cut potatoes to the size of TWO sugar cubes (soak in water); beef is cut the same size as the potatoes. Cut rutabaga, and pork about the size of ONE sugar cube. Chop onions on the smaller side but not so mall they "disappear" Mix all in the bowl add salt and pepper.

-------------------------------------------
Crust
3c. flour, 1cup Crisco, pinch of salt mix with fork till it beads
Add one egg and 1/3c. Water and 2tbs vinegar (I use regular white vinegar)
.....Pasty crust is tricky.... you want to mix and play with it AS LITTLE as possible as long as it looks like it will roll its perfect!, you may have to make a second batch of dough depending on how you roll your crust. Wrap in saran wrap or wax paper and chill 30 min.

-------------------------------------------
Divide the dough into 6 pieces, and roll one of the pieces into a 10-inch round on a lightly floured surface. Put 1 1/2 cups of filling on half of the round Moisten the edges and fold the unfilled half over the filling to enclose it. Pinch the edges together to seal them and crimp them decoratively with a fork. Transfer pasty to lightly buttered baking sheet and cut several slits in the top. Roll out and fill the remaining dough in the same manner. Bake in a preheated 350 degree oven for 30 minutes. Put 1 tsp. butter (the "old timers use lard" if you want to be authentic.)Through a slit in each pasty and continue baking for 30 minutes more. Remove from oven, cover with a damp tea towel, cool for 15 minutes.
These freezes AMAZINGLY well just make sure they cool enough that they won’t get soggy when wrapped in aluminum foil.

to reheat, I use the oven and check the center often the microwave makes them soggy and the crust not as yummy.

For Caros veggie pasties I picked out the mean added some broccoli and some cream cheese.... I only made a little like that so I just eye balled it!

Enjoy!

It's be a while... Turkish Lentil Soup

noreply@blogger.com (Selah N O) — Sat, 01 Nov 2008 15:40:00 +0000

Seriously one of the best things I've made/had in a while!

edit:recipe
Ingredients
1 cup lentils, uncooked
5 cups vegetable stock or water
1 teaspoon salt
1/4 cup olive oil I used a couple tbs
2 cups onions, chopped
1/4 teaspoon cayenne I used 1/2
2 bay leaves
1/2 cup bulgur, raw we didn't have any on hand so I used 1/3 cup more lentils
1/4 cup fresh parsley, chopped
2 cups tomatoes, chopped
1/4 cup tomato paste
1 pinch dried rosemary I hate rosemary so I left out
salt and pepper
2 cups spinach, coarsely chopped used swiss chard about 3 cups
(I added tinned mushrooms as well because I love them)

Rinse the lentils.Bring them to a boil in the vegetable stock.Reduce heat and simmer, covered, for 40 minutes.

Meanwhile, heat the olive oil in a heavy soup pot. Saute the onions until translucent. Add the garlic, cayenne, bay leaves and bulgur.Stir the mixture on medium heat until the onions and bulgur are lightly browned.Mix in the parsley and tomatoes.
When the tomatoes begin to give up their juice, gently stir in the tomato paste. Pour the lentils and their liquid into the soup pot with the onions and bulgur.Simmer the soup for 15 minutes.

Add the rosemary, salt and pepper to taste. If the lentils and bulgur have absorbed too much liquid, add more broth, water or tomato juice. Remove the bay leaves.
Just before serving, stir in the fresh spinach and let it wilt in the hot soup.
Serve this soup with crusty bread.

I didn't add any salt to mine.

Zucchini Bread

noreply@blogger.com (Selah N O) — Thu, 03 Apr 2008 05:33:00 +0000

Yield: 2 loaves or approximately 24 muffins

3 eggs
1 cup olive or apple sauce
1 3/4 cups sugar
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups wholewheat flour
3 teaspoons cinnamon
1/8 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped walnuts or pecans (optional)
1 cup dried cranberries, raisins or chocolate chips or a combination thereof (optional)

Preheat oven to 350 degrees.

Grease and flour two 8×4 inch loaf pans.

Alternately, line 24 muffin cups with paper liners.

In a large bowl, beat the eggs with a whisk. Mix in applesauce/oil and sugar, then zucchini and vanilla.

Combine flour, cinnamon, nutmeg, baking soda, baking powder and salt, as well as nuts, chocolate chips and/or dried fruit, if using.

Stir this into the egg mixture. Divide the batter into prepared pans.

Bake loaves for 60 minutes, plus or minus ten, or until a tester inserted into the center comes out clean. Muffins will bake far more quickly, approximately 20 to 25 minutes.

Zucchini Bread

noreply@blogger.com (Selah N O) — Thu, 03 Apr 2008 05:33:00 +0000

Bran muffins

noreply@blogger.com (Selah N O) — Thu, 03 Apr 2008 05:29:00 +0000

Bran Muffins
Adapted from Gourmet, October 1991

Can be prepared in 45 minutes or less.

1 stick (1/2 cup) unsalted butter, softened or 1/2 cup apple sauce
1/4 cup firmly packed light brown sugar
1 large egg, beaten lightly
1 cup sour cream or yogurt
1/4 cup dark molasses
1/2 cup raisins, cranberries, or other diced dried fruit
1 cup WW flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup miller’s bran (available at natural foods stores, specialty foods shops, and some supermarkets)
1/4 teaspoon cinnamon (optional)

In a large bowl with an electric mixer cream together the butter or oil and the brown sugar until the mixture is light and fluffy (will be far less light or fluffy if oil is used), beat in the egg, the sour cream or yogurt, and the molasses, and stir in the raisins or other dried fruit. In a bowl whisk together the flour, the baking soda, the salt, the cinnamon (optional) and the bran, add the mixture to the sour cream mixture, and stir the batter until it is just combined. (The batter will be lumpy.) Spoon the batter into 12 well-buttered 1/3-cup muffin tins and bake the muffins in the middle of a preheated 400°F. oven for 15 to 20 minutes, or until they are golden brown and springy to the touch. Turn the muffins out onto a rack and let them cool.

Makes 12 muffins.

Raspberry-Topped Lemon Muffins

noreply@blogger.com (Selah N O) — Thu, 03 Apr 2008 05:27:00 +0000

Raspberry-Topped Lemon Muffins
Adapted from Susan Elizabeth Fallon via Bon Appetit, July 2006

Yield: 14 large or 56 miniature muffins

1 1/8 cups sugar, divided
4 teaspoons finely grated lemon peel (from two large lemons)
1 cup whole wheat flour
1 cup all purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature( or 1/2 cup apple sauce)
1 large egg
1 cup buttermilk
2 teaspoons vanilla extract

1 1/2 1/2-pint containers (about) fresh raspberries

Preheat oven to 375°F. Line 14 standard muffin cups (or 56 minis) with paper liners. Mash 1/8 cup sugar and lemon peel in small bowl until sugar is slightly moist. Whisk flour, baking powder, and salt in medium bowl to blend. Using electric mixer, beat remaining 1 cup sugar and butter in large bowl until smooth. Beat in egg. Beat in buttermilk, then vanilla and lemon sugar. Beat in flour mixture.

Divide batter among muffin cups (the 2/3-3/4 level worked well for minis). Top each large muffin with 4 raspberries (or mini muffins with one each). Bake muffins until lightly browned on top and tester inserted into center comes out clean, about 35 minutes (baking time was on the shy side of 20 minutes for mini muffins)

Pumpkin Muffins

noreply@blogger.com (Selah N O) — Thu, 03 Apr 2008 05:25:00 +0000

Pumpkin Muffins

1½ cups whole wheat flour
1 teaspoon baking powder
1 cup canned solid-pack pumpkin (from a 15-oz can)
½ cup apple sauce
2 large eggs
1 teaspoon pumpkin-pie spice
1¼ cups plus 1 tablespoon sugar
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon

Put oven in middle position and preheat oven to 350 degrees F. Put liners in muffin cups.

Whisk together pumpkin, apple sauce, eggs, pumpkin-pie spice, 1¼ cups sugar, baking soda, and salt in a large bowl until smooth, then whisk in flour mixture until just combined.

Stir together cinnamon and remaining 1 tablespoon sugar in another bowl.

Divide batter among muffin cups (each should be about three-fourths full), then sprinkle tops with cinnamon-sugar mixture. Bake until puffed and golden brown and wooden pick or skewer inserted into the center of a muffin comes out clean, 25 to 30 minutes.

Cool in pan on a rack 5 minutes, then transfer muffins from pan to rack and cool to warm or room temperature.

Carrot Apricot Muffins

noreply@blogger.com (Selah N O) — Fri, 28 Mar 2008 16:48:00 +0000

Ingredients
2 cups all-purpose flour
½ cup sugar
¼ cup brown sugar
2 tsp. baking powder
½ tsp. salt
2 large eggs
½ cup applesauce
⅓ cup buttermilk
2 tsp. orange juice concentrate
½ cup chopped dried apricots
1½ cups grated carrots
½ cup chopped walnuts or almonds

Steps
Preheat the oven to 400° F. line muffin pan with paper muffin cups. Set the pan aside.

Mix the flour, sugar, brown sugar, baking powder, and salt in a large bowl.

In another large bowl, beat the eggs.
Beat in the applesauce, buttermilk, and orange juice concentrate.
Slowly add the flour mixture, stirring lightly and briefly, until just combined.
Use caution not to over mix as will make tough muffins-bleh!

Add the apricots to the flour mixture. Stir in the carrots and nuts until the ingredients are just combined.
spoon the batter into the prepared muffin pan, filling each cup no more than three-quarters full. Bake the muffins until a toothpick inserted near their centers comes out clean, 20 to 25 minutes. Cool for 10 minutes on a wire rack before serving.