Apple Puffs

1 1/2 cups flour
1/2 cup brown sugar
1 tsp baking powder
1/2 tsp salt
3 tbsp butter
1/16 tsp each: nutmeg, cardamom, cloves, mace
1/2 tsp cinnamon
1/2 - 3/4 cup sour (or butter)milk
1 green apple (granny smith) cored, peeled and grated

Mix together dry ingredients, work in butter until flaky then stir in the apple. Add first measure of milk, stirring it in thoroughly. If too dry add a little more milk until it's a very wet dough.

Drop by teaspoons into very hot (375 degrees) oil and fry until brown.

Remove from oil with a slotted spoon and drain on paper towels.

Sprinkle with powdered sugar, cinnamon sugar or just serve with honey.

Yum!

Today's blandness

Sticky rice with sauteed mushrooms, onion and tiny sweet peppers, a bit of fresh basil and 1 large sea scallop.

Yum factor about a 72, needed more black pepper, but I'm restricted right now on how much I'm allowed.

Your Choice Kabobs!

These kabobs are a big hit with my co-workers, the secret as always, is in the sauce.

For 3 pounds of meat: (beef, lamb, chicken, goat, it's your choice)

1/2 cup good quality olive oil
1/2 cup Worcestershire sauce
1/2 cup Sierra Nevada IPA beer (optional)
1 tsp hot curry powder
1 tbsp garam masala spice mix (the single most important of the spices in this marinade)
1 tsp celery flakes
1/2 tsp coarsely ground black pepper
1 tsp basil or oregano

Salt isn't needed, there's plenty in the Worcestershire sauce.

Mix all ingredients in a large container that has a tight-fitting lid, cut the meat into 1 1/2 inch cubes and toss in the marinade. Allow to soak in for 24 hours, shaking the container 2 or 3 times to re-distribute the sauce.

Alternate the meat cubes on skewers with veggies of your choice.

Remember, the softer the veggie, the less time it takes to cook through.

I like to put garlic cloves, onion wedges, squash and pepper on the skewers with the meat and the mushrooms, tomatoes and pineapple chunks on separate skewers, as they take very little time to cook.

Of course you've already got the grill going and it's nice and hot by the time you get the food skewered, so now you put a few of them on the grill, turning them every few minutes until the meat is nicely seared and the veggies begin to soften.

Here's my trick:

On the top shelf of the grill, place a 1 - 2 in deep baking pan to put the almost done kabobs in as you sear the rest of them. Once they're all seared, including the soft veggies, put the pan directly on the main grill and close the cover.

Go have a beer, cool off for about 30 minutes.

Open the grill and (wearing hot-mitts) remove the pan.

Ta-da!!!

Ring the bell honey, dinner's served!

Abuela Rosa's Salsa Verde

When I lived in west Denver there was a family who ran the chili tent on the corner near my house.

I love roasted chiles and could hardly wait for late September each year just to ride around and smell them roasting.

One year I grew some tomatillos. I had no idea how prolific those little plants can be and had an over-abundance of them three years running. Working out a trade (a bushel of tommies for a bushel of roasted), I got to know the Marron family better over the years and managed a couple of recipes from them.

The following is from Abuela Rosa (grandmother Rose) who taught me to make it by 'feel', whatever feels right when you're making it is the right thing to put in it.

It can get pretty hot. *

This makes a lot of the green yummy stuff.

1/2 bushel tomatillos, husked, washed and diced
2 large sweet onions, sliced and roasted on the grill, then diced fine
1/2 cup olive oil
12 large poblano peppers, roasted, skinned and diced (you can substitute anaheim peppers and add a few jalapenos in to equal the heat, pasillo peppers are also excellent)
3 cloves garlic, roasted and minced
2 cups green herbs chopped coarsely (cilantro is usually the herb of choice, but I use a mixture of parsley, basil and thyme, depending on what's available in my herb garden at the time, or what I can find at the store)
1 to 3 tablespoons salt (I use much less, but I'm weird about salt)

Roast the peppers and place in a plastic bag while you ready the rest of the ingredients
Remove the husks from the tomatillos, wash and dice, set aside
Roast the onions and dice, cook to a light brown in olive oil - add the garlic when the onions have just started to turn brown and cook for another 2 or 3 minutes
Add the chopped herbs and cook down then add the tomatillos and salt
As this is cooking down remove the peppers from the plastic bag and slip the skins off, remove the stems and chop them up then add to pot.

Cook this for about an hour on a slow simmer, mashing it all up as you stir it.
If this is too chunky for you, you can run it through a food processor or a blender, which makes it easier to put up in jars for later use.

The last time I made this I put up 32 half-pints and still had a couple of quarts for immediate consumption.

* try an habanero or two...

Marsha's Oatmeal Raisin Banana Nut Cookies

Okay, you've all asked for the recipe, and this is easier than writing it out:

[nuts and raisins optional]

Oatmeal Raisin Banana Nut Cookies

1 tsp salt
3 cups sugar - 1/2 white, 1/2 dark brown
2 tbsp baking powder
2 tbsp cinnamon
2 cups smashed bananas - I freeze mine if I don't have any soft enough, freezing overnight does the same thing as leaving them to sit for 3 days.
1/2 cup applesauce
1 cup softened or melted butter
2 eggs
1 tbsp vanilla

Mix all together.

Slowly add in :
5 cups all-purpose flour
3 cups oatmeal - quick cooking, but not instant
1 to 2 cups raisins
1 to 2 cups chopped walnuts

Stir until all flour is incorporated.

Using a cookie scoop, scoop onto cookie sheet. Smash the scoops of dough down with your hand or a glass dipped in water - don't smash too far, you just want to spread them out a bit, these cookies don't spread like the ones with butter.
Bake at 375° for 10 to 13 minutes or until the cookies start to get brown around the edges.

Serve fresh from the oven with cold milk...

YUM

Goulash

Comfort foods are an individual thing, I like goulash, but it's not in my top 10 comfort foods list.

Goulash:

1 lb very lean ground beef
1 can [28 oz] petite diced tomatoes
3 cups uncooked elbow macaroni
1/4 to 1/2 cup chopped/diced onions - sauteed to light brown
1 tsp coarse black pepper
1 tsp basil [dried]


Brown ground beef, adding onions, pepper and basil when it's almost done.
When beef is fully browned and the onions are clear add the tomatoes with the juice - simmer while the macaroni is cooking.
Cook macaroni as directed on package, drain and add to the meat/tomato mixture.

Serve with freshly baked bread slathered in real butter.

Yum!

so, the dessert sushi

I'm thinking maybe jicama and...




mango with cloves [maybe nutmeg]




and the sushi mix will have condensed sweet milk






instead of the vinegar mixture







still pondering the wrap



Perhaps no wrap, p'raps it will be all rice and...




sweet and spice

Sushi

is one of the most delightful things I've ever made.

I'm already working on a concept for a dessert sushi...


More on that later :c)

Roasty, Toasty Salsa

I love tomatoes.

But I hate the skin.

I love peppers.

Hate the skin.

Thank goodness onions are easy to peel.

I roast them anyway because I prefer the flavor of a cooked onion.

So.

Roasty Toasty Salsa

2 medium tomatoes
2 good-sized Anaheim peppers
1 large poblano pepper
4 or 5 small red or yellow sweet peppers
1/4 cup diced onion

Wash the tomatoes and peppers, cut the tomatoes in half. Put the diced onion in foil with a bit of butter and place on the grill along with the peppers.
Turn the peppers often until you hear them pop, then place the tomatoes skin side down on the grill.

Once everything is done [about 5 - 10 minutes, depending on how hot your grill is] remove from the grill and wrap the peppers in a bag [paper or plastic? your choice, whatever's handy works] to sweat the skins off.

The tomato skin will slide off easily, once that's done chop them up and add to the onions in a large non-metallic bowl. Skin and chop the peppers, seed removal optional, add them to the bowl and toss all ingredients together.

For me that's done, no salt thank you, there's enough in the chips :c)

Depending on your taste you might throw in a pinch or two of cumin, a quick grind of black pepper or a splash of lime juice.

Serve, enjoy, bask in the awe of those too lazy to make it for themselves.

Servings? Oh, yeah - Serves 1 [me] - no really, that's about 2-3 cups, more or less, so about 6 servings, maybe.

So

I'll be posting here for a while, no updates for 7 months tells me that it's time...




for new




ideas

Apple Spice Scones

I needed something sweet, but not too sweet.

2 1/2 cups flour
3/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon allspice, cloves or mace
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 cup butter, melted
1 each egg, beaten slightly
3/4 cup milk
1 cup apple, diced small

1. Preheat oven to 450.

2. Mix dry ingredients together in a medium size bowl.

3. Mix melted butter into dry ingredients and add diced apples.

4. Stir milk and egg together and add to the rest, mixing thoroughly. Dough will be soft.

5. Turn dough out onto floured surface, add as much flour as it takes to knead the dough and form a 10 to 12 inch round.

6. Cut into pie shaped pieces with a floured knife and place 1 inch apart on a cookie sheet that has NOT been oiled.

7. Cook for 20 minutes at 450. Serve warm or cold.

MMMM-mmmm good

Chicken Chili

1 large pasilla* chili, roasted, peeled and diced
1/2 cup onion, diced
2 tablespoons butter
1/4 teaspoon black pepper, ground
1/4 teaspoon salt
15 ounces diced tomato, canned
8 ounces tomato sauce, canned
1/2 teaspoon basil leaf, dried
1/2 teaspoon cumin powder
1 pound chicken thigh, boneless
1/4 teaspoon parsley, dried
1/4 teaspoon thyme
1/4 teaspoon rosemary, crushed
4 cups water

1. saute onions and pasilla in butter until onions are starting to brown

2. add cumin, pepper, basil, salt, black pepper and saute another 5 minutes

3. add tomatoes and tomato sauce, simmer until reduced by half - about an hour

4. while simmering the sauce, cook the chicken in the water with the rest of the herbs and spices

5. remove chicken from water and cut into 1/2 to 1 inch cubes

6. add to reduced sauce along with 3/4 cup of the chicken stock [save the rest of the stock for cooking rice in, it's yum!]

7. cook for another 30 minutes, then serve with warm tortillas or flatbread.

*if the pasilla is too hot for you, substitute 2 roasted Anaheims.

Fast Focaccia

1 1/2 cups flour
1 package fast-rising yeast
1/4 tsp salt
2 tbsp olive oil
1 cup very hot water

Mix dry ingredients together, make a well in the center. Pour in the olive oil and water, mix together to form a soft dough.
Turn out on a floured surface and knead for 5 minutes, or until smooth.

Divide into 2 parts, form into balls and cover. Let rise for 15 minutes, punch down and form into flat oblong shapes. Allow to rise 15 minutes, sprinkle olive oil and other toppings of your choice just before putting into the oven.

Bake at 400 degrees until bread starts to brown around the edges, about 20 to 30 minutes.

Ratatouille Marcia

I love ratatouille and I love Mexican food as well.

This recipe is a blend of those loves.

1/2 cup chopped onion
1 clove garlic, minced
1 poblano pepper, cut into rings [any pepper you prefer can be substituted]
2 canned jalapenos, chopped
1/4 cup olive oil

Brown onion in olive oil adding pepper in when the onion gets translucent. Add garlic when the onion and peppers are close to done.

After they have finished cooking add 2 15oz. cans diced tomatoes, or 4 medium fresh tomatoes.
Add 1 tsp oregano, 1/2 tsp cumin and 1/4 tsp ground black pepper, lower heat and allow to cook down while you chop the rest of the vegetables.

2 small zucchini
2 medium to small yellow squash
1 large eggplant

Chop and add to tomato mixture, cooking down for 30 to 45 minutes.

Serve hot or cold.

A little snack

I wanted a little snack today, and options are few.

So I threw together a spicy version of Chex Mix. Of course, I only had one kind of Chex, some Cheerios, hot sauce, chipotle jelly and seasoned salt.

It's quite yummy, believe it or not!

As near as I can remember:

2 tbsp hot sauce [your choice, I used the Louisiana brand]
3 tbsp chipotle jelly [any kind you have on hand will do really, preferrably a clear jelly, like apple or grape]
1/2 tsp seasoned salt

1 cup Chex
2 cups Cheerios
[you can also add pretzel sticks, nuts, whatever, instead of a cup of the Cheerios]
heat the first 3 ingredients together in a large pan, just until bubbles appear in the sauce. Mix in cereals, pretzels and nuts, toss to coat evenly.
Place on an ungreased baking sheet and bake for 15 minutes at 400 degrees.

Remove from oven, pour into a bowl that isn't going to melt.
Run and hide in your room, cos Lily likes this stuff and she WILL steal it from you.

Cheesey bread

Most pizza places offer this take on breadsticks.

1 recipe pizza dough
2 tablespoons garlic butter or olive oil
1 cup shredded cheese - mixing cheddar and mozzarella is good

Make the dough, allow to rise the first time then roll out to fit a 16" oiled pizza pan. Precut in half then crosswise 8 to 12 cuts, depending on how thick/wide you want your cheesey bread.

Bake for 5 minutes in a 400 degree oven, remove from oven and spread the garlic butter on top and cover with shredded cheese.
Return to oven for about 10 minutes more, the cheese will begin to brown.

It's yummy, and easy,

Chipotle dip

is most awesome

2 chipotle chilis
1/2 cup sour cream
2 oz cream cheese

combine in blender or food processor

Serve with chips of your choice.

Tequila-soaked pepper rings with candied lime rind

I got this idea in a dream - it was so good, I could taste it!

2 or 3 mild to medium large red peppers, sliced into thin rings (anaheims are good)
1 - 2 cups tequila

Blanch the pepper rings in boiling water until they soften slightly - a minute or two should be more than enough. (You can save the water for making flavored rice at a later time.)
Drop the pepper rings into a large (1 quart) mason jar, cover with tequila and put the top on. You don't need to seal it, just put into the fridge.

For the candied lime rind:

3 large limes
Juice from the limes
1 cup sugar
1/2 cup water

Carefully cut the rind off the limes using a vegetable peeler. Try to remove just the green part, the white is very bitter. Stretch out the peelings and slice thinly the full length, setting aside.

In a medium saucepan combine the juice, sugar and water, bring to a boil only after the sugar has fully dissolved. Boil until just before it threads from a spoon, remove from the heat and add in the rind.
Stir carefully, so as to not break the rinds. Remove the rinds from the syrup and lay out on a piece of parchment paper to crystallize.

Add both the candied rinds and remaining syrup to the mason jar containing the pepper rings and tequila. Cover and refrigerate until needed.