I found this recipe online awhile ago and saved it. I decided to try it yesterday because my mother gave me about 2,385 gallons of homemade apple cider. It is very good.
Ingredients:
5-7 red potatoes, cubed (I used I think four large yellow potatoes...they were wicked big)
2-3 medium parsnips or carrots, cut into ¼ inch slices
1 medium red onion, halved and sliced (I used a yellow onion. Sue me!)
1 celery rib, thinly sliced
1½ tsp salt
¾ tsp dried thyme
½ tsp pepper
¼ tsp caraway seeds
2 lbs boneless, skinless chicken breasts, cubed
2 TBS olive oil
2 tart apples, peeled and cubed
1¼ cups apple cider
1 TBS cider vinegar
1 bay leaf
Directions:
1. In a slow cooker, layer potatoes, parsnips/carrots, onion, and celery.
2. Combine salt, thyme, pepper, and caraway; sprinkle half over vegetables.
3. In a skillet, sauté chicken in oil until browned; transfer to slow cooker.
4. Top with apple.
5. Combine apple cider and vinegar; pour over chicken and apples.
6. Sprinkle with remaining spice mixture; add bay leaf.
7. Cover and cook on high for 4-5 hours or until vegetables are tender and chicken juices run clear; discard bay leaf and stir before serving.
This turned out to be wicked good. I generally cook things in my crockpot on low so I don't know if you might be able to cube the chicken then cook all on low without cooking it beforehand...the chicken was just marginally dry when the stew was reheated for lunch the next day...but otherwise wicked good.
Tuesday, October 9, 2007
Wednesday, September 19, 2007
Chicken Porta Potti (OK, really? It's Chicken Pot Pie)
This is my mother's chicken pot pie recipe. Carlos loves it and calls it "chicken porta potti" (don't ask me). It's a good way to use leftover chicken from a whole chicken that you have cooked.
I use my "smaller" pyrex dish for this...I think it's the 9x13 one? My mom's recipe says 6x10 but I don't think my dish is THAT small? Whatever.
OK so I'm transcribing this just how my mom sent it to me. Gotta love my mother.
Cover bottom of dish w/chicken. Add whatever veggies you like (Mommy generally added some frozen mixed ones, like peas/carrots/corn/beans and the like. I do that too but I also chop onion and garlic and put on top. Whatever floats your boat.)
Sauce: (Mommy indicates to make DOUBLE THIS RECIPE, for that pyrex dish that she and I use, and she reiterates this later on...) Melt 2 T margarine in a sauce pan. Add 2 T flour; mix. Slowly add 1 cup milk, whisking as you add it. Bring to a boil over med-med high heat. Be careful w/that med-high, kids, or else your milk will scald and your flour will adhere itself to your saucepan. Badbadbad! Add 1 buoillon cube (you can smash it before adding). I buy the powdered chicken buiollon, msg-free and all, these days. Screw smashing those cubes. If you have the powdered stuff, add 1 teaspoon. Let buillon cube dissolve. Pour white sauce over meat mixture and combine.
Recap I kid you not, this is what my mother wrote, and this is where you need to pay attention, because the following instructions are what you REALLY need to follow....for this size dish, you'd use 4 T marg, 4 T flour, 2 buillion cubes and 2 c milk. (Why didn't you just say that before, Ma???) For a larger dish, make source accordingly. (I'll get right on that) You don't have to use a buillion cube fore EVERY cup of milk, i.e, if making 4 cups of sauce, use 3 cubes. (Awesome! Less smashing!) NOTE FROM AMY: I add some curry powder to this white sauce to kick it up a notch. If you don't want to, it's still fine.
*You can use milk, lactaid, or try using water. (Love the helpful hints from Momma. I use lactaid.)
Crust: I (That would be Susan Elizabeth, my mother) "eyeball" the top crust. Mix a smallish amt of bisquick with water or milk to make biscuits. (Less is more, people. Less is more.) Roll our dough onto flour covered board and plot atop meat (dude, are we doing math problems here? Truth be told, I never roll and plot. I smush between my hands and then, I guess, plot?) mixture. It may break, that's OK. For a large pan, I make the crust in small pieces so I'm not handling too much at one time. (Amy then sprinkles caraway seeds on top of her crust. Feel free to ignore this part.)
Bake at 400 for about 20 mins. I ofen place the pot pie on a cookie sheet 'cause if it runs over, the oven won't be ruined! (I myself just wield a can of EZ-off fume free afterwards if need be.)
I use my "smaller" pyrex dish for this...I think it's the 9x13 one? My mom's recipe says 6x10 but I don't think my dish is THAT small? Whatever.
OK so I'm transcribing this just how my mom sent it to me. Gotta love my mother.
Cover bottom of dish w/chicken. Add whatever veggies you like (Mommy generally added some frozen mixed ones, like peas/carrots/corn/beans and the like. I do that too but I also chop onion and garlic and put on top. Whatever floats your boat.)
Sauce: (Mommy indicates to make DOUBLE THIS RECIPE, for that pyrex dish that she and I use, and she reiterates this later on...) Melt 2 T margarine in a sauce pan. Add 2 T flour; mix. Slowly add 1 cup milk, whisking as you add it. Bring to a boil over med-med high heat. Be careful w/that med-high, kids, or else your milk will scald and your flour will adhere itself to your saucepan. Badbadbad! Add 1 buoillon cube (you can smash it before adding). I buy the powdered chicken buiollon, msg-free and all, these days. Screw smashing those cubes. If you have the powdered stuff, add 1 teaspoon. Let buillon cube dissolve. Pour white sauce over meat mixture and combine.
Recap I kid you not, this is what my mother wrote, and this is where you need to pay attention, because the following instructions are what you REALLY need to follow....for this size dish, you'd use 4 T marg, 4 T flour, 2 buillion cubes and 2 c milk. (Why didn't you just say that before, Ma???) For a larger dish, make source accordingly. (I'll get right on that) You don't have to use a buillion cube fore EVERY cup of milk, i.e, if making 4 cups of sauce, use 3 cubes. (Awesome! Less smashing!) NOTE FROM AMY: I add some curry powder to this white sauce to kick it up a notch. If you don't want to, it's still fine.
*You can use milk, lactaid, or try using water. (Love the helpful hints from Momma. I use lactaid.)
Crust: I (That would be Susan Elizabeth, my mother) "eyeball" the top crust. Mix a smallish amt of bisquick with water or milk to make biscuits. (Less is more, people. Less is more.) Roll our dough onto flour covered board and plot atop meat (dude, are we doing math problems here? Truth be told, I never roll and plot. I smush between my hands and then, I guess, plot?) mixture. It may break, that's OK. For a large pan, I make the crust in small pieces so I'm not handling too much at one time. (Amy then sprinkles caraway seeds on top of her crust. Feel free to ignore this part.)
Bake at 400 for about 20 mins. I ofen place the pot pie on a cookie sheet 'cause if it runs over, the oven won't be ruined! (I myself just wield a can of EZ-off fume free afterwards if need be.)
Monday, September 3, 2007
Mediterranean Polenta
My midwife fed me this amazing polenta one day when she checked my blood glucose at a prenatal appointment and saw that it was 51. Well, she fed me after she yelled at me.
1 c cornmeal
1 c water
3 c stock (veg or chicken)
2 tsp dried basil
3 tomatoes, diced
2 zucchini, diced
1 sweet red pepper, diced
2 tbs olive oil
dash salt and pepper
1. In a bowl, combine cornmeal and water.
2. Combine the stock, herbs, salt and pepper in a nonstick pan. Bring to a boil.
3. Reduce heat and stir in cornmeal mixture slowly. Cooking, stirring constantly, for five minutes until the mixture boils and thickens. Reduce heat and simmer for ten minutes more until thicker and smooth.
4. Add the diced veggies and oil and cook until veggies are soft. Remove from heat, cover, and let stand five minutes.
1 c cornmeal
1 c water
3 c stock (veg or chicken)
2 tsp dried basil
3 tomatoes, diced
2 zucchini, diced
1 sweet red pepper, diced
2 tbs olive oil
dash salt and pepper
1. In a bowl, combine cornmeal and water.
2. Combine the stock, herbs, salt and pepper in a nonstick pan. Bring to a boil.
3. Reduce heat and stir in cornmeal mixture slowly. Cooking, stirring constantly, for five minutes until the mixture boils and thickens. Reduce heat and simmer for ten minutes more until thicker and smooth.
4. Add the diced veggies and oil and cook until veggies are soft. Remove from heat, cover, and let stand five minutes.
Sunday, September 2, 2007
Jibne Wa Labneh
Feta cheese on sale at Meijer, three for five dollars yo!
1/2 lb feta
1 cup plain yogurt
1/4 c olive oil
Crush the feta with a fork and blend the olive oil and yogurt. Serve with pitas or pita chips or whatever strikes your fancy.
1/2 lb feta
1 cup plain yogurt
1/4 c olive oil
Crush the feta with a fork and blend the olive oil and yogurt. Serve with pitas or pita chips or whatever strikes your fancy.
Salatat Bathinjan
Because Amy needs more eggplant in her life, obviously. Hahaha.
1 lg. eggplant, peeled and sliced thick
8 tbs olive oil
4 cloves garlic
1-2 chopped jalepeno or other hot pepper
3 tbs lemon juice
1. Sprinkle eggplant with salt, allow to drain on paper towels for half hour.
2. Heat olive oil in frying pan. Fry both sides of slices until golden brown. Remove, dice, set aside.
3. Mash garlic cloves with a pinch of salt. Add to eggplant with peppers and lemon juice. Serve slightly chilled.
1 lg. eggplant, peeled and sliced thick
8 tbs olive oil
4 cloves garlic
1-2 chopped jalepeno or other hot pepper
3 tbs lemon juice
1. Sprinkle eggplant with salt, allow to drain on paper towels for half hour.
2. Heat olive oil in frying pan. Fry both sides of slices until golden brown. Remove, dice, set aside.
3. Mash garlic cloves with a pinch of salt. Add to eggplant with peppers and lemon juice. Serve slightly chilled.
Branston Pickle
Oh, my parents eat this stuff on everything. Sandwiches and hot dogs or sausage. It's a Branston Pickle copycat recipe. My dad makes and jars it about twice a year.
9 oz carrots
1 medium rutabega
4 cloves garlic
4.5 oz dates
1 medium head cauliflower
2 onions
2 apples
2 zucchini (unpeeled)
15 sweet gherkins
1/2 lb dark brown sugar
1 tsp salt
2 oz lemon juice
12 oz malt vinegar
1 tbs worcestershire
2 tsp mustard seeds
2 tsp allspice
1 tsp cayenne pepper
I think my dad usually adds turmeric and also the recipe calls for Kitchen Bouquet browning sauce, but forget it.
Cube and/or chop all ingredients. Combine all in pot and bring to boil, then reduce heat and simmer for about 2 hours (until the rutabega is cooked but firm). If you have the browning sauce, add that until it turns dark brown. Seal it in clean jars. Leave set for 3 weeks to let the flavor age.
Eat it on whatever. Ploughman's lunch includes cheese, bread, salad, apple, tomato, beets, pickled onion, etc.
9 oz carrots
1 medium rutabega
4 cloves garlic
4.5 oz dates
1 medium head cauliflower
2 onions
2 apples
2 zucchini (unpeeled)
15 sweet gherkins
1/2 lb dark brown sugar
1 tsp salt
2 oz lemon juice
12 oz malt vinegar
1 tbs worcestershire
2 tsp mustard seeds
2 tsp allspice
1 tsp cayenne pepper
I think my dad usually adds turmeric and also the recipe calls for Kitchen Bouquet browning sauce, but forget it.
Cube and/or chop all ingredients. Combine all in pot and bring to boil, then reduce heat and simmer for about 2 hours (until the rutabega is cooked but firm). If you have the browning sauce, add that until it turns dark brown. Seal it in clean jars. Leave set for 3 weeks to let the flavor age.
Eat it on whatever. Ploughman's lunch includes cheese, bread, salad, apple, tomato, beets, pickled onion, etc.
Saturday, September 1, 2007
The Solution To Too Many Tomatoes Pasta Sauce
Oh my god! I have tomatoes coming out my ears! They are taking over my house! I have been eating tomato sandwiches for days! What do I dooooooo? Why, you make spaghetti sauce!!! I just kind of invented this one but it's gooood.
About six or so medium-large tomatoes, diced
1 can tomato paste
3 garlic cloves, diced
1 medium onion, chopped
2 T olive oil
1 T sugar
1 t salt
some pepper
fresh basil snipped from your garden, to taste
pinch cloves
some oregano (remember, I don't measure things: do to taste.)
some rosemary
In a medium saucepan, heat olive oil over medium and saute the garlic and onion. Then add your diced tomatoes (don't forget to save the seeds from the heirloom tomatoes when you chop them up. They could be worth MONEY someday! At the very least, you can try to regrow them next year), the tomato paste, the sugar, salt, pepper, basil, and spices. Bring to a boil, then simmer over low heat, stirring occasionally. Taste from time to time (but don't burn your lip) and adjust any spices accordingly. I have no idea how long to simmer for. I'd say 45 minutes at the least but the longer you simmer it, the better it tastes. Sit down, relax, read your Surfer magazine or some Faulkner. When the house smells good, it's good. Serve over pasta of your choice or use in recipes like lasagna, etc. You can also put this in those freezer ziplocs and freeze for later use.
About six or so medium-large tomatoes, diced
1 can tomato paste
3 garlic cloves, diced
1 medium onion, chopped
2 T olive oil
1 T sugar
1 t salt
some pepper
fresh basil snipped from your garden, to taste
pinch cloves
some oregano (remember, I don't measure things: do to taste.)
some rosemary
In a medium saucepan, heat olive oil over medium and saute the garlic and onion. Then add your diced tomatoes (don't forget to save the seeds from the heirloom tomatoes when you chop them up. They could be worth MONEY someday! At the very least, you can try to regrow them next year), the tomato paste, the sugar, salt, pepper, basil, and spices. Bring to a boil, then simmer over low heat, stirring occasionally. Taste from time to time (but don't burn your lip) and adjust any spices accordingly. I have no idea how long to simmer for. I'd say 45 minutes at the least but the longer you simmer it, the better it tastes. Sit down, relax, read your Surfer magazine or some Faulkner. When the house smells good, it's good. Serve over pasta of your choice or use in recipes like lasagna, etc. You can also put this in those freezer ziplocs and freeze for later use.
Wednesday, August 15, 2007
Mummy's zucchini bread
My mom's been making this zucchini bread almost all my life. The original recipe came from a cookbook which was compiled by my paternal grandfather's side of the family and given out at a family reunion back in 1982. I think the original recipe came from my great aunt. My mom tweaked it a tad and this is how she (and I) make it.
4 C coarsely shredded zucchini (do not shred in blender)*
3 C all purpose flour
1 C vegetable oil
1 T plus 1 t vanilla
1 T ground cinnamon
1/2 t baking powder
2 C sugar
4 eggs, beaten
1 1/2 t salt
1 1/2 t baking soda
1 C chopped nuts (optional; my mom always made it without).
*I always shred my zucchini with a grater. My mom does hers in a food processor, when we were little she would say "time for flying zucchini!" (Yeah, we're odd). I'm thinking I might be able to use the Magic Bullet as well, but I've never tried.
Heat oven to 325. Grease/Pam bottoms only of two 9 x 5 x 3 loaf pans. Blend all ingredients on low speed 1 minute, scraping bowl constantly. Beat on medium speed one minute. Pour into pans. Bake until wooden pick inserted in center comes out clean, about 50-60 mins. Cool 10 mins in pans, then remove from pans and cool completely.
4 C coarsely shredded zucchini (do not shred in blender)*
3 C all purpose flour
1 C vegetable oil
1 T plus 1 t vanilla
1 T ground cinnamon
1/2 t baking powder
2 C sugar
4 eggs, beaten
1 1/2 t salt
1 1/2 t baking soda
1 C chopped nuts (optional; my mom always made it without).
*I always shred my zucchini with a grater. My mom does hers in a food processor, when we were little she would say "time for flying zucchini!" (Yeah, we're odd). I'm thinking I might be able to use the Magic Bullet as well, but I've never tried.
Heat oven to 325. Grease/Pam bottoms only of two 9 x 5 x 3 loaf pans. Blend all ingredients on low speed 1 minute, scraping bowl constantly. Beat on medium speed one minute. Pour into pans. Bake until wooden pick inserted in center comes out clean, about 50-60 mins. Cool 10 mins in pans, then remove from pans and cool completely.
Saturday, August 11, 2007
Artichoke Fettucine with Basil-Mint Pesto
My GOD, I am fancy.
8 oz fettucine, cooked and drained
1 large clove garlic
1 c fresh basil
1/2 fresh mint
1/3 c toasted pine nuts
1 tsp salt
1/4 tsp epper
1/2 c olive oil
14 oz artichoke hearts, quartered
1/2 c roasted red peppers*
3/4 c grated romano
* I roast my own and it is super easy, but Rachel buys them in jars and really they are quite okay, too.
1. In a food processor (or Amy's magic bullet) combine garlic, basil, mint, pine nuts, salt, and pepper and chop finely. Add oil slowly until blended. Bam, that's pesto.
2. Add pesto to cooked pasta and toss with artichokes and peppers and cheese.
One of the recipes Rachel passed me: simple and crazy-delicious.
8 oz fettucine, cooked and drained
1 large clove garlic
1 c fresh basil
1/2 fresh mint
1/3 c toasted pine nuts
1 tsp salt
1/4 tsp epper
1/2 c olive oil
14 oz artichoke hearts, quartered
1/2 c roasted red peppers*
3/4 c grated romano
* I roast my own and it is super easy, but Rachel buys them in jars and really they are quite okay, too.
1. In a food processor (or Amy's magic bullet) combine garlic, basil, mint, pine nuts, salt, and pepper and chop finely. Add oil slowly until blended. Bam, that's pesto.
2. Add pesto to cooked pasta and toss with artichokes and peppers and cheese.
One of the recipes Rachel passed me: simple and crazy-delicious.
Tuesday, August 7, 2007
Fruit Salad, Fancified
1 diced Mediterranean papaya
2 peaches, diced
1 bartlet pear, diced
1 pint raspberries
honey
4 tbs lime juice
1 lemon, juiced
(I would have added banana and mango if Rachel had any, alas she did NOT even though mangoes were 5 for 5 at Meijer.)
Dice and toss fruit. Drizzle honey over top - you know I think measurement is a betrayal of my skill, but if I had to guess I would say 1/4 c - and add lemon and lime juice. Mix well. Chill.
2 peaches, diced
1 bartlet pear, diced
1 pint raspberries
honey
4 tbs lime juice
1 lemon, juiced
(I would have added banana and mango if Rachel had any, alas she did NOT even though mangoes were 5 for 5 at Meijer.)
Dice and toss fruit. Drizzle honey over top - you know I think measurement is a betrayal of my skill, but if I had to guess I would say 1/4 c - and add lemon and lime juice. Mix well. Chill.
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