Scotch Eggs
This week we gave away about two dozen to friends, and we still have that many left. And tomorrow, there will be more, courtesy of our feathered friends Amy, Bowie, CeeCee and Bolt.
A little over a year ago they were fluffy little chicks peeping quietly in a pet kennel in a corner, throwing straw all over the floor and providing hours of viewing pleasure for our cats.
Fast forward a year, and they're still throwing straw around, but it's outdoors now, and the cat watches from afar. Very far, since they are now bigger than he is and have left him with no doubt as to who is boss of the backyard.
We have three varieties of hens: a Red Star, a Black Star and two Easter Eggers. The Red Star is named Amy, and she is truly an egg laying star. She continued to lay all winter, contrary to everything we'd read. The other three took a few months off, but not as long as we expected, even without supplementary lighting.
With our busy schedules this time of year, we aren't cooking as much as usual, and even with weekly dinners involving eggs of some description, as well as occasional cakes, waffles or crepes, it's just not enough. Which is where Scotch Eggs come in. Not only are we able to make use of a lot of eggs all at once, they are perfect for those weekday breakfasts we never have time for, taking on hikes or packing in lunch boxes. Plus, we really like them.
In the 'old days' when I had more time to cook, I would have purchased unseasoned pork, added my own custom seasonings and whizzed up crusts of homemade bread for breadcrumbs. Maybe someday I'll be in a position to do that again, but that day isn't today. Now I just buy a packaged sausage meat my family likes, and some decent breadcrumbs and call it good enough.
With our busy schedules this time of year, we aren't cooking as much as usual, and even with weekly dinners involving eggs of some description, as well as occasional cakes, waffles or crepes, it's just not enough. Which is where Scotch Eggs come in. Not only are we able to make use of a lot of eggs all at once, they are perfect for those weekday breakfasts we never have time for, taking on hikes or packing in lunch boxes. Plus, we really like them.
In the 'old days' when I had more time to cook, I would have purchased unseasoned pork, added my own custom seasonings and whizzed up crusts of homemade bread for breadcrumbs. Maybe someday I'll be in a position to do that again, but that day isn't today. Now I just buy a packaged sausage meat my family likes, and some decent breadcrumbs and call it good enough.
Scotch Eggs
12 hard boiled eggs
3/4 pound of your favorite sausage meat
1 egg, beaten
1 c breadcrumbs
Oil for frying (if not baking)
Divide the sausage into 12 equal portions. Flatten each piece between into a disc about 3-4 inches in diameter. It's easier if you do this between sheets of waxed paper or plastic wrap to keep the meat from sticking to your hands.
Wrap a disc of sausage around each egg, taking care to completely cover the egg. Roll the covered egg in the beaten egg, then in the breadcrumbs.
Fry in a deep fryer or bake in a 375 degree oven for 40 minutes, or until sausage is completely cooked.
Strawberry Jam for a Small Family
Last week I made strawberry jam.
Big deal, right? It's the end of May. Probably a lot of people are making strawberry jam this time of year. They're probably even making it with their own, organic, homegrown, (yaddahyaddah) berries. Me? I just had one measly pack of ordinary berries from the grocery store that were just not going to get eaten in time and I did not want them to go to waste.
I ran through a few options before I settled on jam. After all, don't you have to have pounds and pounds of berries, canning equipment, hours to dedicate to the project (not to mention an addition to the house to store the 'fruits' of your labors)? But, n one of the other options appealed to me, and the idea of jam starting sounding better and better. So at 9 pm, in the middle of my busiest work week of the year, I suddenly decided I was going to attempt a small batch of jam.
It took about a half hour from start to finish, and I ended up with four small jars - one for now and three for the freezer. I opted to freeze mine since I didn't have proper canning lids, and besides, as good as it turned out, I don't expect it to last that long. It's a bit on the sweet side, so I may experiment with a little less sugar next time.
Strawberry Jam
2 cups sliced strawberries
3/4 cup sugar
2 teaspoons lemon juice
Place a small plate in the freezer before you begin. Mix the strawberries, sugar and lemon juice in a deep pan. Bring to a rolling boil and allow to boil for about 10 minutes, stirring often, until it starts to thicken.
Remove the plate from the freezer and drop a spoonful of the strawberry mixture thinly onto the plate. Push the edges of mixture to see if the surface wrinkles. If not, cook another minute or two and check again, taking care not to overcook. If it does, take it off the heat, spoon into jars and seal using proper canning methods, or cool and store in the freezer.
Big deal, right? It's the end of May. Probably a lot of people are making strawberry jam this time of year. They're probably even making it with their own, organic, homegrown, (yaddahyaddah) berries. Me? I just had one measly pack of ordinary berries from the grocery store that were just not going to get eaten in time and I did not want them to go to waste.
I ran through a few options before I settled on jam. After all, don't you have to have pounds and pounds of berries, canning equipment, hours to dedicate to the project (not to mention an addition to the house to store the
It took about a half hour from start to finish, and I ended up with four small jars - one for now and three for the freezer. I opted to freeze mine since I didn't have proper canning lids, and besides, as good as it turned out, I don't expect it to last that long. It's a bit on the sweet side, so I may experiment with a little less sugar next time.
Strawberry Jam
2 cups sliced strawberries
3/4 cup sugar
2 teaspoons lemon juice
Place a small plate in the freezer before you begin. Mix the strawberries, sugar and lemon juice in a deep pan. Bring to a rolling boil and allow to boil for about 10 minutes, stirring often, until it starts to thicken.
Remove the plate from the freezer and drop a spoonful of the strawberry mixture thinly onto the plate. Push the edges of mixture to see if the surface wrinkles. If not, cook another minute or two and check again, taking care not to overcook. If it does, take it off the heat, spoon into jars and seal using proper canning methods, or cool and store in the freezer.
Sourdough Pancakes
Lately I've been experimenting with sourdough. I had fun with it for a while, making all sorts of different things and busily researching new ideas to try when I had more time. I have yet to try the sourdough cracker recipe I found, but I do have a new favorite pancake recipe.
I didn't record the method for making my sourdough starter. I just followed the directions on a website I found, and after about a week, I had a lively starter. There are many available - and most are much better at posting pictures than I am. But once you have your starter, you can try this recipe.
Sourdough Pancakes
The night before:
1/2 cup starter
1/2 cup each milk and water
1 1/2 cup flour
Mix together, cover loosly and leave out overnight. I put a plate over the top of my mixing bowl and set it in the oven with the light on.
In the morning, add:
2 eggs, beaten
2 t sugar
2 T melted butter
1/2 t baking soda
1/2 t salt
Stir well, and then cook as you would any other pancakes.
I didn't record the method for making my sourdough starter. I just followed the directions on a website I found, and after about a week, I had a lively starter. There are many available - and most are much better at posting pictures than I am. But once you have your starter, you can try this recipe.
Sourdough Pancakes
The night before:
1/2 cup starter
1/2 cup each milk and water
1 1/2 cup flour
Mix together, cover loosly and leave out overnight. I put a plate over the top of my mixing bowl and set it in the oven with the light on.
In the morning, add:
2 eggs, beaten
2 t sugar
2 T melted butter
1/2 t baking soda
1/2 t salt
Stir well, and then cook as you would any other pancakes.
Hot Chocolate
For the most part, my hot drink of choice is tea; strong, plain tea, with milk. There are times, though, when I want something more substantial. Sweeter. And chocolate. On these occasions I usually heat a cup of milk with a spoonful each of cocoa and sugar and am perfectly happy with it. But in the depths of winter I like the added warmth and creaminess of a mug of chocolate made with ganache. I often make a batch to give away as gifts, and always make sure to save some for us.
Hot Chocolate
For the ganache:
1 cup heavy cream
8 ounces chopped bittersweet chocolate (your favorite variety)
Heat the cream just to boiling. Add the chocolate and stir until it is completely melted and the mixture is smooth and glossy.
Cool. You can store it like this in the refridgerator and scoop it out as needed, but I always make mine into individual portions to store in the freezer or to package for gifts. When it is cool enough to handle, but will hold its shape, use a spoon or small scoop to form individual balls of about 2 tablespoons each. Wrap the chocolates individually and store in an airtight container in the freezer.
To make hot chocolate, use one ball of chocolate per 6-8 ounces of milk. Heat on the stove, stiring occasionally until the mixture is hot and the chocolate is completely melted.
Hot Chocolate
For the ganache:
1 cup heavy cream
8 ounces chopped bittersweet chocolate (your favorite variety)
Heat the cream just to boiling. Add the chocolate and stir until it is completely melted and the mixture is smooth and glossy.
Cool. You can store it like this in the refridgerator and scoop it out as needed, but I always make mine into individual portions to store in the freezer or to package for gifts. When it is cool enough to handle, but will hold its shape, use a spoon or small scoop to form individual balls of about 2 tablespoons each. Wrap the chocolates individually and store in an airtight container in the freezer.
To make hot chocolate, use one ball of chocolate per 6-8 ounces of milk. Heat on the stove, stiring occasionally until the mixture is hot and the chocolate is completely melted.
Yorkshire Pudding
Not having been born and raised British, but only naturalized in my 30s, I didn't grow up eating Yorkshire Puddings with my Sunday roasts. Come to think of it, I didn't grow up having Sunday roast dinners, either, and if we did, it was most likely venison rather than beef.
However, I distinctly remember the first time I had Yorkshire Pudding and the 'why have I never had this before??' thoughts that accompanied it. It's the perfect thing to warm the body and soul on a chilly winter's day - Sunday or not.
I have been told by native Brits that this is not how their mothers and grandmothers taught them to make Yorkshire Puddings, but this recipe never fails me. I use a muffin pan of the type that makes six extra large muffins for six large, fluffy Yorkshire Puddings.
Yorkshire Puddings
4 oz flour
salt
4 large eggs
10 ounces milk
bacon or beef fat
Measure the flour and a good pinch of salt into a large mixing bowl. Make a well in the center, and add the eggs. Gradually beat the eggs into the flour. When the eggs are thoroughly mixed in, slowly beat in the milk.
Allow the mixture to rest in the refrigerator for 30 minutes or several hours, if possible.
When you're ready to bake them, turn the oven on to 400 degrees. Put about 1-2 teaspoons of fat into each muffin cup. Put the muffin pan into the hot oven for about 5 minutes. Quickly pour the batter into the pan and return it to the oven immediately.
Bake for about 35-40 minutes, until the puddings are puffy and golden brown. Serve immediately.
However, I distinctly remember the first time I had Yorkshire Pudding and the 'why have I never had this before??' thoughts that accompanied it. It's the perfect thing to warm the body and soul on a chilly winter's day - Sunday or not.
I have been told by native Brits that this is not how their mothers and grandmothers taught them to make Yorkshire Puddings, but this recipe never fails me. I use a muffin pan of the type that makes six extra large muffins for six large, fluffy Yorkshire Puddings.
Yorkshire Puddings
4 oz flour
salt
4 large eggs
10 ounces milk
bacon or beef fat
Measure the flour and a good pinch of salt into a large mixing bowl. Make a well in the center, and add the eggs. Gradually beat the eggs into the flour. When the eggs are thoroughly mixed in, slowly beat in the milk.
Allow the mixture to rest in the refrigerator for 30 minutes or several hours, if possible.
When you're ready to bake them, turn the oven on to 400 degrees. Put about 1-2 teaspoons of fat into each muffin cup. Put the muffin pan into the hot oven for about 5 minutes. Quickly pour the batter into the pan and return it to the oven immediately.
Bake for about 35-40 minutes, until the puddings are puffy and golden brown. Serve immediately.
Green Chile Casserole
Over the past few years, I've backed off a bit on the pressure I place on myself to cook the most optimally healthy food I can. The operative word is is 'can'. What I 'can' do now as a full-time working wife and mom with a stressful and tiring job is vastly different from what I was able to do when I was a full-time mom with a small child.
Back then my kitchen resembled a laboratory with jars of fermenting vegetables and drinks everywhere. Surfaces were taken up with sprouting seeds, soaking grains and dehydrating fruits and vegetables. My oven worked overnight making bone broth or yogurt. We drove long distances to buy raw milk and butter. Everything I could make from scratch, I did and my fondest wish was for a wheat grinder so that I could grind my own sprouted wheat.
There is no way I could do all that now. I make no apologies and have no guilt. I do the best that I am able with the time and energy I have, and if a few 'convenience foods' creep in now and then, there are definitely worse things. Much worse things. It doesn't mean I throw up my hands and we eat 'junk' all the time now - doing the best I can means just that.
This is one of the recipes that has moved into our rotation that includes some of those convenience foods - boxed cream of chicken soup and purchased corn tortillas - both things I would have made myself in the past. My family loves it. It's creamy and comforting, and so easy it's now my youngest son's favorite meal to prepare himself. We've tweaked it to suit our tastes, which means fewer tortillas and additional beef and chilies. Freshly roasted green chilies are everywhere this time of the year where I live, but if you can't get them, you can use canned.
Green Chile Casserole
1 box (or can) cream of chicken soup
1/2 pound each grated monterey jack and mild cheddar cheese
1 cup milk
1 1/2 pound ground beef
1 medium onion, diced
2 cloves garlic, minced
1 teaspoon salt
1 cup diced green chilies
6- 8 corn tortillas, cut in half
Combine the soup, milk, cheese and chilies in a saucepan, reserving some cheese for the top. Heat until cheese is melted.
Meanwhile, in a frying pan, brown the ground beef. Add the garlic and onions, and cook until the onion is soft. Add the salt.
Cook tortillas slightly in coconut oil, lard or beef fat until softened, but not hard. Layer half of the tortillas, cut side out, in a 9 x 13 inch casserole dish. Top with 1/2 the meat mixture and 1/2 the cheese mixture. Repeat layers. Sprinkle on remaining grated cheese.
Bake at 350 degrees for about 30 minutes until cheese is melted and casserole is bubbly.
Back then my kitchen resembled a laboratory with jars of fermenting vegetables and drinks everywhere. Surfaces were taken up with sprouting seeds, soaking grains and dehydrating fruits and vegetables. My oven worked overnight making bone broth or yogurt. We drove long distances to buy raw milk and butter. Everything I could make from scratch, I did and my fondest wish was for a wheat grinder so that I could grind my own sprouted wheat.
There is no way I could do all that now. I make no apologies and have no guilt. I do the best that I am able with the time and energy I have, and if a few 'convenience foods' creep in now and then, there are definitely worse things. Much worse things. It doesn't mean I throw up my hands and we eat 'junk' all the time now - doing the best I can means just that.
This is one of the recipes that has moved into our rotation that includes some of those convenience foods - boxed cream of chicken soup and purchased corn tortillas - both things I would have made myself in the past. My family loves it. It's creamy and comforting, and so easy it's now my youngest son's favorite meal to prepare himself. We've tweaked it to suit our tastes, which means fewer tortillas and additional beef and chilies. Freshly roasted green chilies are everywhere this time of the year where I live, but if you can't get them, you can use canned.
Green Chile Casserole
1 box (or can) cream of chicken soup
1/2 pound each grated monterey jack and mild cheddar cheese
1 cup milk
1 1/2 pound ground beef
1 medium onion, diced
2 cloves garlic, minced
1 teaspoon salt
1 cup diced green chilies
6- 8 corn tortillas, cut in half
Combine the soup, milk, cheese and chilies in a saucepan, reserving some cheese for the top. Heat until cheese is melted.
Meanwhile, in a frying pan, brown the ground beef. Add the garlic and onions, and cook until the onion is soft. Add the salt.
Cook tortillas slightly in coconut oil, lard or beef fat until softened, but not hard. Layer half of the tortillas, cut side out, in a 9 x 13 inch casserole dish. Top with 1/2 the meat mixture and 1/2 the cheese mixture. Repeat layers. Sprinkle on remaining grated cheese.
Bake at 350 degrees for about 30 minutes until cheese is melted and casserole is bubbly.
'Crazy' Chocolate Cake
This was the very first cake I made on my own when I was a kid. Since then I've baked a lot of chocolate cakes - most of them fancier and more complicated (especially after watching an episode of Bake Off ). They haven't really been better, and they've definitely not been easier.
I've seen it by various other names, we always called it crazy. The only change I made from the original recipe I used as a child is that I use coconut oil in place of vegetable oil, and I cut the amount of soda since I now live at high altitude.
The icing recipe is the same one my grandmother used. It's very much like old fashioned fudge (back before marshmallow fudge took over). I cook it a little longer than I used to, again, because of the altitude. My mother used to beat it over a pan of ice water to thicken it to frosting consistency, but I pour it on warm, so that some of the icing will soak into the cake before it cools.
Crazy Chocolate Cake
1 cup sugar
1 1/2 cup flour
3 tablespoons cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon vinegar
6 tablespoons melted coconut oil
1 cup water
Blend dry ingredients in a 9x9 inch square baking pan. Make a well in the center and add the remaining ingredients. Blend with a fork.
Bake at 350 degrees for 30 to 40 minutes
Chocolate Icing
1 cup sugar
1/2 cup water
3 tablespoons cocoa
1 teaspoon vanilla
2 tablespoons butter
Mix sugar, water and cocoa in a medium saucepan (it will bubble up quite high when it boils).
Bring to a boil and cook without stirring for 5-7 minutes. Remove from heat and add butter and vanilla. Beat until thick.
Crepes
We've been on a bit of a crepe-fest around here. I'm not sure what prompted it, but possibly it was just that I found a recipe that was simple and never failed. It's so good, in fact, that the teenager in the house used the recipe to make a 20 layer crepe cake for a French class assignment with no help from me.
Our usual fillings are much less grand. Fresh squeezed lemon juice and sugar is the most frequent, with Nutella and strawberries a close second, although recently we combined the two with lemon curd and strawberries.
The original recipe came from Paper and Ink. The only alteration we make is to reduce the amount of sugar and vanilla. Maybe it's my vanilla, but I felt it was too strong, and with so many of our fillings being very sweet, having the crepes a little less sweet gave a better balance. I leave both vanilla and sugar out for savory crepes
Basic Crepes
1 c flour
1/4 t salt
1/2 T sugar
1 1/3 c milk
1 t vanilla
3 eggs
3 T melted butter
Sift together flour, salt and sugar in a large bowl. Whisk together the milk, vanilla and eggs. Gradually whisk the milk/egg mixture into the dry ingredients blending thoroughly to eliminate lumps. Whisk in the melted butter. If possible, allow the mixture to stand for 30 minutes.
Heat a crepe pan or 12-inch nonstick skillet to medium. Lightly coat it with butter. About 1/3 cup batter and quickly swirl to cover the bottom of the skillet. Cook until the underside is golden brown - about 2 minutes. Loosen the edge with a spatula, flip the crepe and cook another minute. Repeat until the batter is used up, adding more butter to the pan as needed.
Our usual fillings are much less grand. Fresh squeezed lemon juice and sugar is the most frequent, with Nutella and strawberries a close second, although recently we combined the two with lemon curd and strawberries.
The original recipe came from Paper and Ink. The only alteration we make is to reduce the amount of sugar and vanilla. Maybe it's my vanilla, but I felt it was too strong, and with so many of our fillings being very sweet, having the crepes a little less sweet gave a better balance. I leave both vanilla and sugar out for savory crepes
Basic Crepes
1 c flour
1/4 t salt
1/2 T sugar
1 1/3 c milk
1 t vanilla
3 eggs
3 T melted butter
Sift together flour, salt and sugar in a large bowl. Whisk together the milk, vanilla and eggs. Gradually whisk the milk/egg mixture into the dry ingredients blending thoroughly to eliminate lumps. Whisk in the melted butter. If possible, allow the mixture to stand for 30 minutes.
Heat a crepe pan or 12-inch nonstick skillet to medium. Lightly coat it with butter. About 1/3 cup batter and quickly swirl to cover the bottom of the skillet. Cook until the underside is golden brown - about 2 minutes. Loosen the edge with a spatula, flip the crepe and cook another minute. Repeat until the batter is used up, adding more butter to the pan as needed.
Chocolate Panna Cotta
This dessert combines some of my favorite things - it's smooth and creamy, very chocolate-y and super quick and easy.
Chocolate Panna Cotta
1 3/4 cup heavy cream
1 1/2 teaspoon unflavored gelatin
2 Tbs Sugar (adjust depending on your taste or the sweetness of your chocolate)
2 oz finely chopped bittersweet or semi-sweet chocolate
dash of salt
Instructions:
Sprinkle the gelatin over 1/4 cup of the cream, and leave to stand until softened - about 10 minutes.
Pour the remaining 1 1/2 cup cream into a small saucepan. Add the sugar and salt. Heat slowly until it just reaches the boiling point.
Remove from the heat, add the chocolate and whisk until smooth. Return to the heat and add the gelatin mixture. Heat gently until it is completely dissolved.
Pour into ramekins or stemmed glasses. Chill several hours or until set.
Simple Chai Spice Blend
I may be a bit late to the Chai Spice party, but I have finally arrived. For the most part, I prefer my tea unadulterated, other than the addition of a splash of milk, and I wasn't a fan of the prepared chai concoctions with their many ingredients I prefer not to ingest on a regular basis. However, I do like hot chocolate and as the summer transitions into fall, I thought the addition of a little spice would be a welcome change.
1 teaspoon each coriander and turmeric
1/2 teaspoon ground cloves
dash each of white pepper and cayenne
I started experimenting with creating a blend of my own emphasizing spices that I particularly like or would like to use more of. The blend I came up with is quite simple and though I make no claims to authenticity, I like it fairly well as it is, though I will likely tweak it further whenever I feel the need for a change. I usually use about an eighth teaspoon per cup of liquid.
2 teaspoons each ground cinnamon, ginger and cardamon1 teaspoon each coriander and turmeric
1/2 teaspoon ground cloves
dash each of white pepper and cayenne
Asparagus and Prosciutto Quiche
It's finally starting to feel like spring so I've been feeling like doing more spring-like cooking. One of my favorite foods locally available this time of year is asparagus. We have it quite often, but usually, steamed or grilled, as a side dish. After my frittata experiment a few weeks ago turned out so well, I decided to expand a bit and try asparagus in a quiche. As usual, I googled around the a bit and discovered 'the internet' considers prosciutto a nice compliment to asparagus. Who was I to argue?
I bought some of both (it may or may not have been the same day) and simply substituted them into my usual quiche Lorraine recipe, with a few minor alterations. The result? I now have a new ' usual'.
Asparagus and Prosciutto Quiche
Pastry for 9 inch pie crust
2 tablespoons butter
1/2 minced onion
1/2 -3/4 pound (ish) asparagus, cut on a diagonal into 1 inch pieces4 oz shredded Swiss Cheese
4 eggs
1 cup cream
1/4 teaspoon salt
4 or 5 slices prosciutto
Heat oven to 425 degrees. Melt butter in pan. Add onion and cook a few minutes over low heat until it becomes translucent. Add the asparagus and cook a few minutes more, until asparagus is softened, but not cooked through.
Sprinkle the asparagus, onion and cheese in pastry lined pan. Beat eggs until uniform yellow, then add cream and salt.
Pour into pie pan. Arrange the slices of prosciutto on the top. Bake 15 minutes. Reduce oven heat to 300 degrees and continue baking 30-40 minutes, or until knife inserted 1 inch from edge comes out clean. Allow to stand 10 minutes before cutting.
Hot Fudge Cake
Long ago and far away, I used to make this recipe fairly often. And then I just sortof forgot about it. It seems the world forgot about it, too. I mentioned it at work the day after I made it, and no one else had even heard about it. What else could I do but change my February blog post plan and share this recipe instead?
The ingredients are simple, the recipe is quick and easy, and the result: a chocolate cake with its own warm, fudge sauce. The ingredients separate into two layers, with a cake layer on top and a thick, chocolate sauce underneath. As it comes out of the oven, the sauce bubbles up through the cake here and there a bit like lava bubbling up through the ground.
It's best served the day it's made, so I usually make a half recipe for my family of three. We like it warm from the oven with a scoop of ice cream.
Hot Fudge Cake
1 cup flour
1/2 cup sugar
2 tablespoons cocoa
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
2 tablespoons melted coconut oil or butter
***
1 cup packed brown sugar
1/4 cup cocoa
11/4 cup very hot water
Heat oven to 350. Mix all the ingredients above the asterisks. Pour into ungreased 9 inch square pan.
Mix together the brown sugar and cocoa. Sprinkle it on top of the batter. Pour the hot water over the top.
Bake 45 minutes. Spoon it into a dessert dish as is, with the sauce spooned over the top, or add a scoop of ice cream.
The ingredients are simple, the recipe is quick and easy, and the result: a chocolate cake with its own warm, fudge sauce. The ingredients separate into two layers, with a cake layer on top and a thick, chocolate sauce underneath. As it comes out of the oven, the sauce bubbles up through the cake here and there a bit like lava bubbling up through the ground.
It's best served the day it's made, so I usually make a half recipe for my family of three. We like it warm from the oven with a scoop of ice cream.
Hot Fudge Cake
1 cup flour
1/2 cup sugar
2 tablespoons cocoa
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
2 tablespoons melted coconut oil or butter
***
1 cup packed brown sugar
1/4 cup cocoa
11/4 cup very hot water
Heat oven to 350. Mix all the ingredients above the asterisks. Pour into ungreased 9 inch square pan.
Mix together the brown sugar and cocoa. Sprinkle it on top of the batter. Pour the hot water over the top.
Bake 45 minutes. Spoon it into a dessert dish as is, with the sauce spooned over the top, or add a scoop of ice cream.
Frittata-To-Go
Like most families I know, weekday mornings in our house are rushed and breakfast is often a haphazard affair - if it happens at all. Often it's eaten at work, or for the passengers in the family, on the go. I'm not crazy about the lack of 'family time' in the morning and maybe we'll figure out how to get it back someday, but for now I'm just trying to figure out how to get better food in my family to start their day.
One idea I've been kicking around for a while was an egg-based option other than the usual hard boiled eggs. This week I happened to have time on my hands, a spare chorizo and a bit of Monterey cheese, so I decided to give it a go. Just to mix things up, while I was at it I made a smaller batch with swiss cheese and asparagus.
I baked them two different ways to see which I preferred: in large silicon muffin cups and in small mason jars. Mason jars will likely win when it comes to ease of transport, but they were a bit small for the men in my family. On the other hand, the silicon muffin cups could be filled with different amounts of mixture to suit larger or smaller appetites. I also liked the way they popped cleanly out of the silicon muffin cups, and being glass-free they will be better suited for packing in The Kid's lunchbox.
Obviously, these will be a great way to use up leftover bits of meat, vegetables and cheese. The recipe can be changed to suit any ingredients you have on hand and should be enough to fill six large muffin cups.
Frittata-To-Go
6 eggs
1 potato, shredded, rinsed and well drained
1 cup grated cheese - cheddar, swiss, jack, pepper jack - whatever you have on hand
1 cup chopped meat or vegetables - or a mixture of both
1/4 cup water or cream
1/4 teaspoon salt
18 teaspoon pepper
optional: herbs, spices or other additions that work well with your chosen ingredients
Beat the eggs with the cream, salt, pepper and herbs. Divide the meat and vegetables between the muffin cups. Pour on the egg mixture, filling no more than 3/4 full.
Bake at 350 degrees for 15 minutes, or until slightly browned on top. Allow to cool slightly. As they cool, they will shrink and pop out easily.
One idea I've been kicking around for a while was an egg-based option other than the usual hard boiled eggs. This week I happened to have time on my hands, a spare chorizo and a bit of Monterey cheese, so I decided to give it a go. Just to mix things up, while I was at it I made a smaller batch with swiss cheese and asparagus.
I baked them two different ways to see which I preferred: in large silicon muffin cups and in small mason jars. Mason jars will likely win when it comes to ease of transport, but they were a bit small for the men in my family. On the other hand, the silicon muffin cups could be filled with different amounts of mixture to suit larger or smaller appetites. I also liked the way they popped cleanly out of the silicon muffin cups, and being glass-free they will be better suited for packing in The Kid's lunchbox.
Obviously, these will be a great way to use up leftover bits of meat, vegetables and cheese. The recipe can be changed to suit any ingredients you have on hand and should be enough to fill six large muffin cups.
Frittata-To-Go
6 eggs
1 potato, shredded, rinsed and well drained
1 cup grated cheese - cheddar, swiss, jack, pepper jack - whatever you have on hand
1 cup chopped meat or vegetables - or a mixture of both
1/4 cup water or cream
1/4 teaspoon salt
18 teaspoon pepper
optional: herbs, spices or other additions that work well with your chosen ingredients
Beat the eggs with the cream, salt, pepper and herbs. Divide the meat and vegetables between the muffin cups. Pour on the egg mixture, filling no more than 3/4 full.
Bake at 350 degrees for 15 minutes, or until slightly browned on top. Allow to cool slightly. As they cool, they will shrink and pop out easily.
Cottage Pie
To every thing there is a season, and a time to every purpose under the heaven
Ecclesiastes 3:1
Winter. The days are cold and the nights are long. The sun shines, but it is weak and the shadows are long. The busyness of the holiday season* is past and as the earth sleeps in preparation for the spring, we also slow down; we rest, refresh, reflect and renew.
Though we try to eat well all year, our winter food choices tend to be especially nourishing both for the body and soul - with slow simmered stocks and broths, good fats, seasonal vegetables and fruits, and warming drinks. The foods many people think of as 'Comfort Foods'.
One of those warming, winter comfort foods is Cottage Pie. Though it isn't a food I grew up with, it is part of a culture I have adopted and is now one of my favorite winter-time foods. If you aren't familiar with Cottage Pie, think Shepard's Pie - only with beef, instead of lamb. Then some snowy winter day, try out this recipe and let me know what you think.
Cottage Pie
2 Tbs butter
1 lb ground beef
1 onion, chopped
1 carrot, diced
4 oz mushrooms, chopped
2 Tbs flour
1 cup beef stock
1 tsp Worcestershire sauce
slat and pepper to taste
4 medium potatoes, cubed
milk
Melt the butter in a deep frying pan or wide saucepan. Crumble in the beef and fry until browned. Add the onion, carrots and mushrooms, and cook until slightly softened. Add the flour and cook about 10 minutes more. Add the beef stock, worcestershire sauce and salt and pepper to taste. Bring to a boil, cover and simmer, stirring occasionally, 30 minutes.
Meanwhile, boil potatoes in salted water until tender. Drain thoroughly and mash, adding the remaining butter and enough milk to obtain a creamy consistency.
Spoon meat mixture into oven-proof dish. Top with mashed potatoes and fluff the surface with a fork. Bake 400 degrees for 20 minutes or until the potatoes are lightly browned.
This post is linked to Kelly the Kitchen Kop’s Real Food Wednesday blog carnival
*Obviously I'm in the Northern Hemisphere. If you are not, carry on enjoying your summer!
Banoffee Pie
I've had many dinners out in my lifetime, but for some reason, one specific meal I had more than a decade ago at a little restaurant on the south coast of England sticks in my mind. No doubt due in part to dessert - a previously unknown to me pie called 'Banoffee Pie'.
It was years before I learned how to make it, and years more before I tried it myself. The reason I never made it was, to be honest, the recipe scared me. Really.
All the recipes I found required you to take an unopened can of evaporated milk and boil it for a few hours to make the toffee. Not something I wanted to attempt no matter how good the result.
Then I discovered Dulce de Leche - caramelized milk that I could simply buy at the store.
So, I made my first Banoffee Pie, and it was simple to make (all you do is assemble, really), and heavenly to eat - and I don't even like bananas.
Banoffee Pie
1 baked pie shell
2 large, or three small bananas
1 jar Dulce de Leche
1.5 cups whipping cream
1 T brown sugar.
Spread the Dulce de Leche in the bottom of the pie shell. Slice bananas evenly and arrange on top. Whip the cream with the brown sugar, and pile on top of the bananas.
Bliss
Chicken Enchiladas
I got this recipe years ago from a church cookbook and it quickly became a favorite. I love green chili and this time of year fresh roasted chilies are easy to find where I live. If you don't have fresh chilies, you can use the cans, of course.
Chicken Enchiladas
3 cups cooked, shredded chicken
1 onion, thinly sliced
2 tablespoons butter
2 tablespoons minced garlic
2 small cans chopped green chili, or equivalent fresh
1 quart cream
1 lb jack cheese, shredded
flour tortillas
Cook onion in butter until tender. Add chicken, garlic green chili, 1/3 of the cream, and half the cheese. Put about 1/4 cup filling into the center of a tortilla and roll up. Arrange filled tortillas into a 13x9 inch baking dish. Pour cream over filled tortillas and sprinkle remaining cheese over the top. Bake at 350 for 30 minutes
Chicken Enchiladas
3 cups cooked, shredded chicken
1 onion, thinly sliced
2 tablespoons butter
2 tablespoons minced garlic
2 small cans chopped green chili, or equivalent fresh
1 quart cream
1 lb jack cheese, shredded
flour tortillas
Cook onion in butter until tender. Add chicken, garlic green chili, 1/3 of the cream, and half the cheese. Put about 1/4 cup filling into the center of a tortilla and roll up. Arrange filled tortillas into a 13x9 inch baking dish. Pour cream over filled tortillas and sprinkle remaining cheese over the top. Bake at 350 for 30 minutes
Recalled to Life
That's the first phrase that came to mind when I looked at this blog with the intention of writing something, and realized how long it had been since I had. Which is odd, because this is normally the time of year when I go from having at least a nominal life, to a life swallowed up by work, school and other activities that go along with those things. But, it is from the book we've been reading/listening to lately so it must not have been too far from my conscious thoughts.
I've actually started several entries over the past few months, but they just never make to the bit where I push the 'publish' button. Even as I sat down to write today, I wasn't sure what I would say. I just knew I needed to start somewhere. To say something. To make a beginning all over again.
Recalled to life. That is my decision. That is what I intend to pursue.
Cooking and feeding my family well is important to me, and I admit I've had a difficult time keeping up with my previous standards since I took over a very demanding job last year. I don't have time (or energy) these days to spend days making clotted cream, homemade jam (from backyard strawberries) and scones for a single afternoon tea. I buy buns (or ciabatta bread) for burgers instead of making them from scratch, and I even allowed The Kid to buy boxed cereal instead of making soaked, dehydrated granola and homemade yogurt.
He made it to 13 without ever using a microwave, opening a soda can or eating corn flakes and now he's done all three. Sure, the cereal we buy is a 'better' brand. The microwave was when he accompanied me to work this summer and we ate there, and the soda can one of the 'real sugar' drinks, but I know there are those out there who would tsk and judge.
But, I think he'll survive. We all will. No one needs that kinda stress about food.
Another of the things I've done is alter my meal framework. The categories I used a year ago no longer work with my new schedule. It was silly to keep trying to make it fit (and failing miserably). So I started from scratch with an honest assessment of what was possible and it's been working quite well for several weeks now.
To start with, all weekdays are exhausting, but certain ones more so. Monday is - well, it's Monday. Tuesday is my most demanding work day. Wednesday we have after school commitments. Thursday is a reasonable day - not so exhausting, and there usually isn't anything scheduled and Friday is even better.
So, Monday became 'take something out of the freezer' and Tuesday, 'homemade pizza'. Wednesday is still pretty much 'Whatever', since it's the one night we usually can't manage dinner together. Thursdays we cook together - a simple family favorite. On Fridays we eat out, (or order in) and on weekends we cook more complex or time consuming recipes and make double and freeze when we can.
Home-cooked food with less cooking (and clean-up) during the week; cooking together on weekends. Spending time together in the kitchen, and dinners together at the table.
Recalled to life.
Edited 12/13: Another activity was added to our Wednesday schedule in October so we tweaked things a bit. Monday, Thursday and weekends are the same, but we moved our 'eating out' night to Wednesday. Not only does it make life easier on our busiest day of the week, but it means we can meet somewhere and have dinner together instead of eating separately. Tuesday is now 'Whatever' (minus the alteration) and on Fridays we make pizzas.
I've actually started several entries over the past few months, but they just never make to the bit where I push the 'publish' button. Even as I sat down to write today, I wasn't sure what I would say. I just knew I needed to start somewhere. To say something. To make a beginning all over again.
Recalled to life. That is my decision. That is what I intend to pursue.
Cooking and feeding my family well is important to me, and I admit I've had a difficult time keeping up with my previous standards since I took over a very demanding job last year. I don't have time (or energy) these days to spend days making clotted cream, homemade jam (from backyard strawberries) and scones for a single afternoon tea. I buy buns (or ciabatta bread) for burgers instead of making them from scratch, and I even allowed The Kid to buy boxed cereal instead of making soaked, dehydrated granola and homemade yogurt.
He made it to 13 without ever using a microwave, opening a soda can or eating corn flakes and now he's done all three. Sure, the cereal we buy is a 'better' brand. The microwave was when he accompanied me to work this summer and we ate there, and the soda can one of the 'real sugar' drinks, but I know there are those out there who would tsk and judge.
But, I think he'll survive. We all will. No one needs that kinda stress about food.
Another of the things I've done is alter my meal framework. The categories I used a year ago no longer work with my new schedule. It was silly to keep trying to make it fit (and failing miserably). So I started from scratch with an honest assessment of what was possible and it's been working quite well for several weeks now.
To start with, all weekdays are exhausting, but certain ones more so. Monday is - well, it's Monday. Tuesday is my most demanding work day. Wednesday we have after school commitments. Thursday is a reasonable day - not so exhausting, and there usually isn't anything scheduled and Friday is even better.
So, Monday became 'take something out of the freezer' and Tuesday, 'homemade pizza'. Wednesday is still pretty much 'Whatever', since it's the one night we usually can't manage dinner together. Thursdays we cook together - a simple family favorite. On Fridays we eat out, (or order in) and on weekends we cook more complex or time consuming recipes and make double and freeze when we can.
Home-cooked food with less cooking (and clean-up) during the week; cooking together on weekends. Spending time together in the kitchen, and dinners together at the table.
Recalled to life.
Edited 12/13: Another activity was added to our Wednesday schedule in October so we tweaked things a bit. Monday, Thursday and weekends are the same, but we moved our 'eating out' night to Wednesday. Not only does it make life easier on our busiest day of the week, but it means we can meet somewhere and have dinner together instead of eating separately. Tuesday is now 'Whatever' (minus the alteration) and on Fridays we make pizzas.
Kale Chips
It's been snowing since early morning, and though it's the kind of heavy, spring snow that doesn't really build up on the roads, it's wet and windy enough that no one particularly wants to go out in it. It's a good excuse to get some things done indoors and take a break from all the hectic activity that has become our lives lately.
As always, when I have time at home, I tend to spend much of it in my kitchen. There's often no rhyme or reason for what I decide to spend my time on. Usually it's just whatever interests me or sounds good that day. But even I think today's agenda was a bit unusual.
We started with a big weekend breakfast. Nothing unusual here. Eggs fried in butter and coconut oil (I just got an order in from Tropical Traditions yesterday), bacon, and shredded potatoes cooked in coconut oil and bacon fat. Just the thing to keep everyone nice and warm.
Somewhere along the line, I decided to start making Kombucha again. Isn't that what one does? Just wake up one snowy morning and say to oneself 'I think I'll start making Kombucha again, and I think I should start, like, today. And instead of doing the sensible thing and ordering a culture, or getting one from a friend, I think I'll try 'growing' one from a bottle of the storebought stuff.'
I did have a jar with some long neglected cultures, but upon investigation I decided they should probably go to the compost.
So I bought a bottle of unflavored Kombucha from the store, brewed up some tea and set it in a cabinet to see what happens.
The weatherman had been warning us for days to expect a big storm, so we made sure to put out a bowl to catch the falling snow. It wasn't long before we had more than enough for Snow Cream.
In between all these things, I made some a batch of Kale Chips. (I also made some Parmesan Crisps, but that's a tale for another day).
 |
| Future kale chips |
1 bunch kale (any kind will do)
2 Tablespoons olive or/and melted coconut oil
1/2 teaspoon salt
Rinse the kale well. Cut out the stems and thickest veins, and tear the larger leaves into pieces.
Allow the leaves to dry thoroughly.
Heat oven to 250 degrees. Drizzle with olive oil. Rub it in to make sure the leaves are coated. Sprinkle with salt, and spread on cookie sheets, being careful not to overcrowd.
Bake for about 30 minutes or until crisp and dry, stirring once or twice during cooking.
Baked Apple Pork Chops
This is another of those recipes I didn't make for years because I believed butter was bad for you. I still don't make it often, but right now I have a large bag of small apples.
I'm thinking apple butter, apple fritters and these pork chops.
Baked Apple Pork Chops
4-6 pork chops
1 egg, beaten
1 cup dry bread crumbs
4 tablespoons butter
1 medium onion, finely chopped
1 apple, pared and sliced
2 tablespoons parsley, chopped
sprinkle each of cinnamon, sugar
leaf thyme, celery flakes and chives
Dip each pork chop into beaten egg, then into bread crumbs. In a skillet, brown pork chops on both sides in melted butter. Place chops in a baking dish large enough to hold them. sprinkle with chopped onion, parsley, celery flakes and chives. Place sliced apple on pork chops. Sprinkle with cinnamon and sugar.
Pour a small amount of water in the bottom of the baking dish
Bake at 400 degrees for 30 - 40 minutes
I'm thinking apple butter, apple fritters and these pork chops.
Baked Apple Pork Chops
4-6 pork chops
1 egg, beaten
1 cup dry bread crumbs
4 tablespoons butter
1 medium onion, finely chopped
1 apple, pared and sliced
2 tablespoons parsley, chopped
sprinkle each of cinnamon, sugar
leaf thyme, celery flakes and chives
Dip each pork chop into beaten egg, then into bread crumbs. In a skillet, brown pork chops on both sides in melted butter. Place chops in a baking dish large enough to hold them. sprinkle with chopped onion, parsley, celery flakes and chives. Place sliced apple on pork chops. Sprinkle with cinnamon and sugar.
Pour a small amount of water in the bottom of the baking dish
Bake at 400 degrees for 30 - 40 minutes
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