Category Archives: kitchen stories

>Comfort Foods: Winter Warm-ups

Posted on by
Reply

>The saying goes “If you don’t like Wisconsin weather, wait a day.” Last week we were dressing in several layers and wearing our boots for the warmth, not the snow. This week temperatures rose above freezing, and I joined the line at the car wash. I walked to the polls on Tuesday with an umbrella, thinking “It’s warm enough for rain, wow!” Comfort foods are still on the table, though. Mother Nature is just teasing. I know we could still get another blizzard or two.

When the weather outside is frightful, I go with the standards: chili and homemade bread. This is chili Wisconsin style, with beans and noodles. Trust me; it warms physically and emotionally.
Daisy’s Wisconsin Chili (slow cooker style)
1 can dark red kidney beans
1 can light red kidney beans
1 can diced tomatoes
1 lb. browned ground beef
1/4 cup diced onion
1/4 cup diced peppers (green & red bell peppers are my favorites)
1 jalepeno pepper, seeded and diced
1 Tablespoon chili powder
1 can tomato sauce
1 cup noodles; elbow mac or shells are my favorites.
Directions:
Brown ground beef in a skillet with the onion and peppers. Drain and rinse.
Add ingredients to slow cooker in this order:
  1. beans
  2. tomatoes
  3. ground beef & onion & pepper mix
  4. chili powder
  5. tomato sauce
Simmer on low for 6-8 hours or high for 4-5 hours. An hour before serving, add noodles and turn to high. Stir.
Serve with with glorious toppings from America’s Dairyland:
  • a teaspoon of sour cream with diced green onions or chives
  • grated cheese: basic cheddar or for the adventurous, pepper jack
Notes:
I’ve had good luck with dried beans as well. Measure out 1 cup of each kind, soak overnight, and rinse before adding to slow cooker. Black beans also work well; they add a different flavor and color to the mix.
I’ve also used home-canned tomatoes and home grown peppers. If you can tomatoes from your own garden, it’s such a great flavor! The home grown peppers may be smaller, but the taste will be strong and you’ll dispense with the waxy covering on many store tomatoes.
As for the beef, no, I don’t raise my own cattle. Sorry.
As for bread, I use my bread machine. You can find my basic bread recipes in these posts.

Share and Enjoy !

Shares

>Home Made Ice Cream!

Posted on by
Reply

>

QUICK VANILLA ICE CREAM
I’ve used this simple vanilla ice cream as a base with other fun add-ins. I use egg substitute to reduce the risk of using uncooked eggs; when using real eggs, 1/4 cup egg substitute = 1 egg.
Makes: Ten 1/2 -cup senings
2/3 cup sugar
1 1/2 cup egg substitute
2 cups heavy cream
1-3/4 cups whole milk
1 tablespoon vanilla extract
Place sugar and egg substitute in a large mixing bowl and beat on medium speed with an electric
hand miser until light and fluffy, about 2 – 3 minutes. Add cream, milk and vanilla. Mix on
medium speed until combined, about 1 – 2 minutes.
Pour into freezer bowl of ice cream maker and turn the machine ON. Let mix until mixture thickens, about 20 – 25 minutes. If desired, transfer ice cream to an airtight container and place in freezer until firm, about 2 hours.
Variations:
Add hard pieces 5 minutes before ice cream is done mixing in ice cream maker. I added green, yellow, and brown mini-m&ms as a lead-up to the Super Bowl. Why brown? For the footballs, of course.
In general, add a total of 1/2 cup of solid add-ins. If you’re using two, such as chocolate and nuts, use 1/4 cup of each.
The vanilla extract can be replaced by a more appropriate flavor if desired, such as peppermint or almond extract. Be creative! This recipe is a basic vanilla; I start with the basics and then make changes.
Other add-ins:
crushed candy canes (use peppermint extract in place of vanilla)
chocolate chips
nuts (consider almond extract)
As my family says, “Good stuff, Mom.” Enjoy!

Share and Enjoy !

Shares

>Testing the Bread Machines

Posted on by
Reply

>

In November, when the world was caving in on me, and all was definitely not well, I tried to bake bread. The loaf came out odd-shaped, not really edible. I replaced my yeast, thinking it had gotten old and was no longer effective. Then I made another loaf.
I had the same result. Odd shape, risen in one part, not in others. Chuck decided to replace the bread machine for Christmas. But when he wanted to discard the old one, I wasn’t quite ready. I hadn’t tried replacing the flour. Bread flour is high in gluten, and if the flour was old and past its expiration date, it might have contributed to the problem.
So imagine me now: new bread machine, works like a dream. I’m home a lot (on extended leave of absence), and I have time to make fresh bread. I decided to test the old bread maker in a one on one, loaf to loaf, scientific test. I placed the two bread machines side by side and made the exact same recipe in each one. Same recipe, same ingredients, same settings: the only variable was the bread maker. A few hours and a wonderfully fresh-smelling home later: the results.

Both loaves baked up perfectly.
Now what? I have no room in my kitchen to store the extra. I don’t need a second bread maker. I’ve used the new one enough that I can’t return it.
Thoughts:
  • La Petite can have it when she finally moves out on her own.
  • If she doesn’t want it, I can sell it at the rummage sale we’re planning in June.
  • Maybe a friend or relative needs one? I’ll advise them to replace their yeast and flour first.
In the meantime, if we need bread, I’m ready. Don’t buy that store-made stuff, dear; mine is fresher!

Share and Enjoy !

Shares

>Zippy Turkey Hash

Posted on by
Reply

>Hash by nature is a mix of leftovers.

Turkey, in our United States Thanksgiving culture, is a leftover in the making.
Sunday morning, I pulled out the last container of leftover turkey from the freezer, and Chuck and I created a turkey hash. I got the idea from Big Black Dog, and then we ran with it, adding our own special touches. Typical of my kitchen, it was a mish-mash of available ingredients, and it turned out delicious.
Turkey Hash
Potatoes: 1 per person, washed and diced (I left the peelings on)
Onion: 1 medium white onion, diced
Leftover turkey: about 3 cups
1 cup chicken or turkey stock
Saute onions in olive oil or butter. Add stock and potatoes. While the potatoes are cooking (about 20 minutes), add other available ingredients. We added –
2 small jalapeno peppers from the freezer, diced (provide the zip!)
1 clove garlic, minced
Dash of each: black pepper, Worcestershire sauce, any other preferred and favorite spices
When the potatoes are done, the rest will be cooked through. Serve with eggs, coffee, and juice for a fabulous weekend brunch.

Share and Enjoy !

Shares

>Super Burgers for the Super Bowl

Posted on by
Reply

>We’ll be “eating the opponent” as always on Saturday night. Tentative plans are pierogies & kielbasa sausage with Pittsburgh-made Klondike Bars for dessert. On Sunday night, we’ll have Super Burgers!

Daisy and Chuck’s Super Burgers
1 1/2 lb. ground beef
1 egg
1/8 cup bread crumbs
assorted spices or herbs (varies with seasonal availability)
splash of Worcestershire sauce or steak sauce
Combine egg, bread crumbs, sauce, and spices in medium bowl.
Add ground beef. Mix thoroughly.
Form into burger patties.
Grill – if you have access to a real charcoal grill, do them up in true tailgate style! If not, a George Foreman grill or a skillet on the stove will do.
Serve on a hamburger bun with your favorite Super Toppings. Here are a few of ours:
ketchup, mustard
cheeses (use good cheese, please, not that fake “cheese food” stuff)
pickles or pickle relish
swiss cheese & mushrooms
lettuce & tomatoes
Enjoy! And of course, Go! Pack! Go!
If you’re looking for another easy Super Bowl dinner idea, check out Organizing Dinner Blog’s Super Bowl Chilis. She offers a Pittsburgh style chili and a Green Bay style.

Share and Enjoy !

Shares

>Butternut Squash Soup – slow cooker version

Posted on by
1

>I used my big slow cooker, the 6 qt model, for this soup. One butternut squash yields a lot of squash!

Ingredients:
1 large butternut squash (about 4 lb), peeled, seeded, and cut into pieces
(estimated amount: 10 cups)
1 large apple, peeled, cored, cut into 1-inch pieces
1 medium white onion, diced
1 large carrot, peeled, diced
2 teaspoons curry powder
1/2 teaspoon sea salt
1/8 teaspoon white pepper
3 1/2 cups chicken broth or chicken stock
1 Tablespoon minced fresh ginger root
1/2 cup sweetened condensed milk
3/4 cup packed brown sugar
Directions:
Spray slow cooker with non-stick spray. In cooker, toss squash, apple, onion, carrot, curry powder, salt, and white pepper. Pour broth over vegetable mixture.
Cover; cook on low for 8-10 hours or on high for 4-5 hours.
Use immersion blender or remove small amounts of soup (3 cups at a time) into blender to blend until smooth. Add milk and brown sugar while blending.
Turn heat setting to high. Cover; cook for another 30 minutes.
Serve. Enjoy.
I realized that three fourths of the family likes butternut squash, especially in its soup form. Note to self: plant butternut squash this year. Let’s grow our own!

Share and Enjoy !

Shares

>Oatmeal Apple Cake

Posted on by
Reply

>As always, I’ve modified this from its original version. Chuck and I enjoy having a piece for breakfast. In fact, as delicious as it was warm from the oven, it was better the next day. Second day cake held together better, was still moist but had no liquid, and seemed to taste better, too. Here goes:

Oatmeal Apple Cake a la Daisy
Ingredients:
1 cup butter or margarine, softened (2 sticks)
1 cup white sugar
1 cup packed brown sugar
2 eggs or 1/2 cup egg substitute
1/4 cup flour (pick your kind; I used all purpose)
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg (optional)
2 cups apples, diced, cored, peeled
3 cups quick or old fashioned oats – yes, it’s a lot. This amount is correct.
1/2 cup nuts, finely chopped – I like walnuts; they go well with apples
1/2 to 2/3 cup applesauce
1 teaspoon vanilla
Instructions:
Cream butter and sugars. Add applesauce (or alternative), vanilla, & eggs. Blend well. Mix in dry ingredients (including nuts). Add apples and oats. Stir until moistened. Bake at 350 for about one hour in a 9 inch square cake pan.
Actually, the 9 inch square pan was a little small. I might experiment with a bigger pan next time. The cake will be thinner, but it will be more likely to bake completely during the hour and might not be as moist and crumbly. Not that moist and crumbly is a problem; it’s awesome with vanilla ice cream. And coffee. Of course.

Share and Enjoy !

Shares

>More Rockin’ Chicken

Posted on by
Reply

>It’s really Moroccan Chicken Stew from Campbell’s Kitchen. I saw this in a magazine, said to myself, “Well, we have all the ingredients we need in our pantry, why not?” Of course I made a few modifications, the main one being cutting the recipe down significantly. We were feeding three adults (Amigo was away at school), so I changed the 8 chicken thighs to 3 chicken breasts. The 2 red onions became 1 yellow onion rather than make another trip to the store. I imagine when summer comes the green pepper will be interchangeable with whatever peppers are ripe in the garden or at the Farmers’ Market. The Tablespoon of curry powder became a generous teaspoon instead. I made it in my cast iron Dutch oven (a birthday present). We served the spicy chicken stew over brown rice and pronounced it good.

Daisy’s version of Campbell’s Moroccan Chicken Stew
2 Tablespoons olive oil
3 chicken breasts
1 medium yellow onion, sliced
1 medium green pepper, cut into 1 inch pieces
1 clove garlic, finely chopped
1 teaspoon ground cinnamon
1 teaspoon curry powder
1 can condensed Tomato Soup
1/3 cup raisins
1 can (about 15 oz.) chickpeas (garbanzo beans) rinsed and drained
1/3 cup slivered almonds
1. Heat oil in 5 qt. saucepot (or Dutch oven) over medium heat. Add chicken and cook until well browned on both sides. Remove chicken from pot.
2. Reduce heat to medium. Add onions, pepper, and garlic and cook 5 minutes or until tender-crisp. Add cinnamon and curry; cook and stir 1 minute. Stir in soup and heat to a boil. Return chicken to pot. Reduce heat to low and cook for 15-20 minutes.
3. While chicken is cooking, stir raisins and chickpeas into pot. Cook until chicken is cooked through. Stir in almonds.

Share and Enjoy !

Shares

>Orange Cranberry Scones

Posted on by
Reply

>

Continuing my series of holiday recipes after the holiday – these, like the pecan cookies, can be made any time of year. They make a delicious addition to a holiday breakfast or brunch, but they don’t need to be reserved for Christmas. I’ve been so tired that I couldn’t make the goodies on Christmas morning itself; I put together a batch later in the week and made them again on New Year’s Day while we watched the Rose Bowl parade. Enjoy!

from Food in Jars blog


Food in Jars posted this as a Gift in a Jar format. I haven’t given it away yet, but I have made the recipe twice. Here it is!
To be layered in a pint jar:
1 1/2 cup whole wheat pastry flour (or all-purpose)
3 teaspoons baking powder
1/2 teaspoon sea salt (or regular salt)
Mix the zest of one orange with 1/4 cup sugar and add to jar.
Top with 1/2 cup dried cranberries. Possible substitutions include dried blueberries or raisins.

To bake the scones:
Mix contents of jar in medium mixing bowl.
Cut 1/4 cup (1/2 stick) of butter into the mixture.
Beat 1/2 cup buttermilk and 1 egg together. Add to mixture and stir to combine.
Once combined, turn onto baking sheet and pat into circle.
Cut into 8 wedges, but do not separate. A pizza cutter works well.
Bake at 400 degrees for 20-25 minutes, until golden on top.

Serve with jam or apple butter or drizzle with powdered sugar frosting.

Finding yet another recipe that calls for whole wheat pastry flour makes me determined to find it. That’s my task for the week: check out the local specialty stores and if they don’t have it, try Woodman’s!

Share and Enjoy !

Shares

>Pecan-Cinnamon Cookies

Posted on by
Reply

>I know, I hear you. Cookies after Christmas? Well, readers, that’s the way my life has been running lately. Sheer craziness, no time to even think or plan ahead. I’ve had this recipe sitting in the kitchen for two weeks, and I finally made it on Christmas Eve Day. The recipe says it makes 48 cookies, but I cut mine thicker and made about half that. They’re delicious.

Pecan-Cinnamon Cookies
1/2 cup (1 stick) butter
3/4 cup granulated sugar, divided
1/4 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1 1/4 cups whole wheat pastry flour (I used all-purpose this time)
1 teaspoon baking powder
1/4 teaspoon salt
1 cup finely chopped pecans
1 1/2 teaspoons cinnamon
In a bowl, use an electric mixer to beat the butter, 1/2 cup of the granulated sugar, and the brown sugar until creamy. Add the egg and vanilla and beat well.
In a medium bowl, combine the flour, baking powder, and salt, then add to the butter mixture. Beat on low speed until combined. Stir in the pecans.
Divide the dough in half and use lightly floured hands to shape each portion into a 6 inch log. Wrap each log in waxed paper and place in the freezer until firm: at least one hour.
Preheat oven to 350 degrees.
Unwrap the dough and let stand at room temperature for 5 minutes. On a shallow plate, combine the remaining 1/4 cup granulated sugar with the cinnamon. Roll the logs in the sugar mixture, then slice each into cookies. The directions say make the cookies 1/4 inch thick; I had to make mine thicker. They were crumbling like crazy.
Bake on an ungreased baking sheet for 10-12 minutes, or until lightly browned.
Serve with coffee, of course. Or milk.
Hints: I had pecan halves in the cupboard, so I put them in a ziploc bag and pounded them with a meat tenderizer. It worked beautifully and felt oh, so satisfying.
Readers, do you use whole wheat pastry flour? I’m finding it recommended by more and more cookbooks and blogs. My grocery store doesn’t carry it; where do you buy this kind of flour?

Share and Enjoy !

Shares