Author Archives: ruthep

Cilantro Pesto

21 Monday May 2012

Posted by in cilantro, cilantro pesto, pesto, yummy stuff

≈ 10 Comments

There are many different ways of making cilantro pesto. Some call for hot peppers or cheese and some don’t. They are all simple to make and tasty.
This pesto is great served over pasta or with chicken or shrimp.

You will need a food processor or blender.

Ingredients:

2 cups tightly packed Cilantro leaves
1 to 2 cloves garlic, peeled
1/4 heaping cup shredded or grated Parmesan cheese
2 Tablespoons lime juice(juice of 1 lime)
1/2 cup olive oil

Combine the cilantro, garlic cloves,Parmesan cheese, and lime juice in the container of food processor or blender.
Put on the cover, but leave the chute open or the middle of lid off.
Turn on the food processor and slowly add the olive oil through the opening.
Run the food processor until everything is well incorporated.

Remove to a bowl and serve. Makes 1 to 2 cups cilantro pesto.

Enjoy!

One bunch will give you about 3/4 cup tightly packed cilantro leaves.

It’s an Award!

13 Sunday May 2012

Posted by in award, yummy stuff

≈ 25 Comments

Brownbugz over at a ladybug’s life has given me the Kreative blogger award.
This is the first award I have gotten for this blog.

I am supposed to tell 10 things about myself that you probably don’t know.
Normally I write these kinds of things on my welcome to me blog.
That’s more my random life type of blog and this is just about cooking and baking.

So, to keep in line with this blog, my 10 things will center around food and cooking.

1. The first thing I cooked all by myself was spanish rice. I didn’t know I was supposed to turn it down and the bottom scorched. It wasn’t good, but my dad ate it without saying a word. I was 11.

2. The only fats/oils I cook with are butter,extra virgin olive oil, grape seed oil, and virgin coconut oil- all organic.

3. I am hit and miss when it comes to decorating cakes. Sometimes it looks great. Other times, it looks like a 2 year old was given a pastry bag.

4. I have a huge cookbook collection. I have to keep some in a big tote because I have nowhere to keep them.

5. When I grill out, I will cook as much of the meal as I can on it. Meat, veggies, bread- everything is better cooked on the grill. Charcoal all the way!

6. If I find a recipe that sounds good, but starts with a mix, I will either modify it or not make it.

7. I love making jams and jellies. They are so easy. And yummy! You can start off with frozen fruit or bottled juice if you need to.

8. I made my own venison summer sausage last Christmas. It tasted good, but was not as nicely shaped as the ones you buy.

9. My favorite pudding is butterscotch and it needs to be warm.

10. I have a marble slab that I roll my pastry out on. My husband bought it for me for Christmas many years ago. I love it.

Now, I am to pass this on to 6 other bloggers.
Without further adieu, here they be:

Domestic Goddess’s Recipe Box
Positive Letters…Inspirational Stories
The Pearson Report
Wrinkled Mommy
Seriously-WTH?
life on the muskoka river

Please check all these bloggers out.

Tuna Patty with Parm Sauce

07 Monday May 2012

Posted by in tuna, tuna patty, tuna patty with parm sauce, yummy stuff

≈ 8 Comments

The Alfredo-like cheese sauce is really what makes this dish. I was never a big fan of tuna patties. But I like tuna and I love cheese so this seemed like a good fit.

Ingredients:

TUNA PATTIES-

7 oz canned tuna
3 Tablespoons ground flax seed
1 egg
3 to 4 Tablespoons finely chopped onion
pinch salt
pinch pepper
pinch garlic powder
1 Tablespoon cooking oil 

PARM SAUCE-

1 Tablespoon butter
1 teaspoon dried basil OR 1 Tablespoon fresh chopped basil
2 teaspoons corn starch OR 1 Tablespoon flour
pinch pepper
pinch salt
3/4 cup milk
1/3 cup grated Parmesan cheese

In a skillet, add the cooking oil and heat it up.
While the oil is heating up, mix all the tuna patty ingredients in a bowl.
Shape into 3 or 4 patties and add to the pan.
Cook for a few minutes on one side. Flip and cook the other side another few minutes.
Turn pan to low and keep warm while you make the parm sauce.
In a small pan, melt the butter.
Add the salt, pepper, and corn starch OR flour.
Stir well until the mixture is bubbly.
Add the milk all at once.
Stir until it starts to get thick and bubbly.
Turn down the heat and stir in the Parmesan cheese.
When it is all smooth, stir in the basil.
Serve the tuna patties with the parm sauce.

Flax seed is found in most grocery stores near the flour. Instead of ground, it may be called meal or milled flax seed.
Fine bread crumbs will work. But, the flax seed does a better job of binding.
Plus, it is healthier.

Serves 3-4.

Enjoy!

Cheesy Sausage Zucchini Casserole

30 Monday Apr 2012

Posted by in casserole, Cheesy Sausage Zucchini Casserole, yummy stuff, zucchini

≈ 11 Comments

This is a great casserole. It’s full of yummy zucchini and fresh tomato. I don’t know about you, but I can never find enough ways to use zucchini.

Preheat your oven to 325 degrees Fahrenheit/165 Celsius.
You will need a 2 quart casserole dish.

Ingredients:

1 cup water
1/2 cup white rice
16 oz pork sausage
1/4 cup chopped onion
1 cup chopped tomato-1 to 2 medium size tomatoes
4 cups chopped zucchini- 3 to 4 small or 2 medium
2 (4oz) cans sliced mushrooms, drained
2 cups shredded cheddar cheese
oregano to season- optional
salt to season
pepper to season

In a medium saucepan, add the rice and water.
Bring to a boil and turn down to a simmer.
Cover and cook 15 minutes OR until water is absorbed.
Take off heat, take off lid, and set aside.
While the rice is cooking, cook the sausage and onion in a skillet.
When the sausage is brown, drain.
Stir in the zucchini and tomato. Cook about 5 minutes until tender.
Stir in the rice, mushrooms and cheese.
Sprinkle with the salt, pepper, and oregano.
Put in the casserole.
Bake for an hour or until it is bubbly.

Serves 6 to 8.

Enjoy!

If you would rather use brown rice, follow package directions for making 1-1/2 cups.

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Last year’s Z- Zucchini Alfredo

Yeast aka Raised Donuts

28 Saturday Apr 2012

Posted by in donuts, raised donuts, yeast donuts, yummy stuff

≈ 16 Comments

Donuts are the ultimate in breakfast food treats. Donuts are made two different ways. You can have cake donuts or you can make raised donuts-also known as yeast donuts.
Some bakeries sell both kind. Krispy Kreme and Dunkin Donuts specialize in the yeast kind.
My mom always made cake donuts. I prefer yeast donuts so that is what I normally make.
If you’d like cake donuts, follow the link to my recipe for those.

You will need a donut cutter. You can find them on Amazon.com if you don’t have a local place to get one.
You need a rolling pin.
You will also need a deep fat fryer OR a 3 quart saucepan.
A hand mixer comes in handy for making the glaze. You can use it for the donuts, but not necessary.

Ingredients:

DONUTS-
2-1/4 teaspoons(1 packet) dry yeast
2 Tablespoons warm water
3/4 cup milk
2-1/2 Tablespoons butter
1/3 cup sugar
1 teaspoon salt
1 egg
2-3/4 cups flour
2 to 3 cups cooking oil for the saucepan. You may need need more if you have a fryer.

GLAZE-
5-1/3 Tablespoons(2/3 stick) butter, softened
2 cups powdered sugar
1/2 teaspoon vanilla extract
1/3 cup hot water
To make chocolate, add 1 cup semi-sweet chocolate chips

For the donuts-
Dissolve the yeast in the warm water.
In a small saucepan; add the milk, butter, sugar, and salt.
Heat over medium low until the butter just starts to melt.
Remove from the heat and add to the dissolved yeast.
At the same time, add the egg.
Stir or mix with your mixer.
Add half of the flour and beat in.
Add the rest of the flour and knead the dough until smooth.
If using a mixer and you have a dough hook, switch to that before adding the second batch of flour.
If you are using a stand mixer, it may seem like you need to add quite a bit more flour. You don’t. If you do, not more than a few Tablespoon or the donuts will turn out heavy instead of light and fluffy.
Cover the bowl of dough with a towel and let rise until double. This will take 30 minutes to an hour, depending on the warmth and humidity of the room.
It is ready when you can poke the dough with your finger and the indention make stays.
Flour a work surface.
Roll the dough out to about 1/2″ thick.
Dip your donut cutter into flour and cut out your donuts, rerolling the dough as needed.
If your donuts are floury, you may want to brush them off.
Cover the donuts and donut holes with a towel and let rise until double. This will take 30 to 45 minutes.
Pour the oil into the pan OR fryer and start heating it up. Set your temperature  to 350 degrees Fahrenheit/175 Celsius. To test the correct temperature when using the saucepan, try throwing a small scrap of dough in the oil. If it bubbles immediately, it is ready. If it doesn’t bubble the oil will soak into the dough before the donut is cooked.
Fry the donuts 3 to 4 at a time. You can do all of the donut holes in one batch though.
Let fry 30 seconds on one side. Turn over and do the other side for 30 seconds.
Drain on paper towels.
You can shake in powdered sugar, cinnamon sugar, or use a glaze.

For the glaze-
Beat the butter and powdered sugar.
Add the vanilla and hot water. Mix until smooth.
To make chocolate glaze, stir in the chocolate chips until smooth.

Dip the tops of the holes and donuts into the glaze.

Serve and enjoy!

Makes 12- 15 donuts plus the same amount of donut holes.

For other flavored glazes, try using other flavored chips.
You can also make the dough the night before and refrigerate. It will slowly do it’s first rise overnight. Take out and let stand about 15 minutes and than finish making them.
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Last year’s Y- Yorkshire Pudding

Xenepek

27 Friday Apr 2012

Posted by in condiment, hot peppers, Salsa, Xenepek, yummy stuff

≈ 6 Comments

This is some seriously hot stuff. Authentic xenepek is made with Habanero peppers, but if you have none, but have anything that qualifies as hot to you, use that.
Xenepek is like a salsa without the tomatoes and a lot more peppers.
Habaneros can be green, yellow, orange, or even red. The deeper the, color the hotter it will be. But, also the more complex the flavors.
You can use this as a condiment or just eat with chips.

You will need a knife and cutting board.
Gloves for chopping peppers is recommended. Or to chop, you could pulse in your food processor.

Ingredients:

2 Tablespoons lime juice(juice of 1 lime)
1/4 cup minced cilantro
3 green onions OR 3 to 4 Tablespoons onions, minced
1 minced garlic clove
6-8 Habanero chile peppers OR 8 hot peppers of your choice
salt to taste
pepper to taste

Chop and mince the garlic, peppers, onions, and cilantro.
Put into a bowl.
Add the lime juice.
Sprinkle with salt and pepper.
Stir well.
Taste and add more salt and pepper if needed.

Serve.

Enjoy!

Makes a little over a cup.

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Last year’s X- Xavier Dumplings

Brown Sugar Banana Waffles

26 Thursday Apr 2012

Posted by in Belgian waffles, brown sugar banana waffles, waffles, yummy stuff

≈ 4 Comments

I have never met a waffle that I didn’t like. In my opinion, you can never have too many different flavors of waffles. I make the big, thick Belgian waffles, but they can be made with any waffle maker. Just adjust the amount of batter you use for each one.

You will need a waffle baker or iron, preheated if it’s a baker.

Ingredients:

1-1/4 cups flour
3/4 cup cornmeal
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups buttermilk OR sour milk
1/2 cup brown sugar
2 eggs
1/2 teaspoon vanilla extract
1 large banana, sliced in 1/4″ pieces
1/4 cup(1/2 stick) melted butter

In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt.
Set aside.
In another bowl mix the eggs, vanilla extract, buttermilk, and brown sugar.
Combine the cornmeal mix and the egg mixture. Don’t beat too much. Just stir in.
Add the butter and banana pieces.
Add about a cup of batter to your preheated Belgium waffle baker. If you have a different size baker OR iron go by manufacturer’s instruction on how much batter to use.
Bake your waffle 3-5 minutes until the waffles are browned and crispy OR as done as you would like.

Serve with maple syrup and/or butter.

Makes 4 Belgian waffles OR up to 8 regular size waffles.

Enjoy!
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Last year’s W- Whole Wheat Waffles

Venison and Black Bean Chili

25 Wednesday Apr 2012

Posted by in chili, venison, venison and black bean chili, yummy stuff

≈ 10 Comments

Chili is great! It is great for warming you up when it’s cold. It’s great for serving over hot dogs, if you are so inclined. It also freezes well, if you want to make ahead or if you have leftovers.

You will need a Dutch oven.

Ingredients:

3 Tablespoons olive oil
2 pounds ground venison meat
2 cups chopped onion
4 slices bacon
8 garlic cloves, minced
2 cups chopped red bell pepper
2 chopped jalapeno peppers- seed one of them
1/4 cup chili powder
2 Tablespoons ground cumin
1-1/2 teaspoon salt
1 teaspoon pepper
1/4 to 1/2 teaspoon cayenne pepper
1 can (14.5 to 16 oz) chopped tomatoes OR 2 cups fresh
1 can(6 oz) tomato paste
1-3/4 cups chicken broth
2-1/2 cups water
1 pound dry black beans, cooked and drained OR 2 cans (19 oz), drained

Add two tablespoons olive oil to your Dutch oven and heat up.
When it is hot, add the meat and cook for a few minutes until browned. You might need to cook it in batches.
Put the meat in a bowl and pour off the fat if there is any. Venison is very lean so you may not have any or much.
Slice the bacon into 1/4 inch pieces.
Add the rest of the oil to the pan.
Add the bacon pieces, onions, and garlic.
Cook over medium heat until the onions are soft. This takes about 5 minutes.
Stir in the bell pepper and jalapenos and cook another few minutes until they are soft.
Mix in the chili powder, cumin, salt, pepper, and the cayenne pepper.
Cook for a minute.
Add the tomatoes, tomato paste, venison, broth, and water.
Bring to a boil than turn the heat down to low.
Simmer for 1 hour and 15 minutes.
Add the beans and cook another 15 minutes.

Serve.
Great with cheddar cheese and sour cream.

Makes enough for 8-10 people.

Enjoy!

You can also use other ground meat. It is excellent with ground turkey.
I cook my own beans and sometimes use the bean broth for part of the water.
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Last year’s V- Vanilla Pudding

Simple Unbaked Cookies

24 Tuesday Apr 2012

Posted by in Chocolate, oatmeal, unbaked cookies, yummy stuff

≈ 10 Comments

This is my mom’s unbaked cookies recipe. The are so quick to make. They may take a little while to set up. Sometimes they set up right away. They sure are tasty! If you would like another version of unbaked cookies, I have those too. The other recipe is a has a richer, more complex flavor.
Here is where to find those.

You will need a large pan. A Dutch oven or similar size works great.
You will also need waxed paper, aluminum foil, or buttered baking sheets.

Ingredients:

2 cups sugar
2 Tablespoons butter
1/2 cup milk
3 cups dry oatmeal
3 Tablespoons cocoa powder
1 teaspoon vanilla extract

Combine the oatmeal and cocoa powder in a large bowl. Set aside.
In the pan mix the sugar, butter, and milk.
Stir and bring to a boil over medium high heat.
Quickly, add the oatmeal and cocoa powder along with the vanilla extract.
Stir in well and take off heat.
By spoonfuls drop onto waxed paper, aluminum foil, or buttered cookie sheets.

This will make a few dozen, depending on the size you make them.

Enjoy!
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Last year’s U- Apple Upside Down Cake
I forgot to write down last year’s T- Taco Seasoning

Tomato Soup

23 Monday Apr 2012

Posted by in tomato, tomato soup, yummy stuff

≈ 2 Comments

Tomato soup is one of my favorite foods. My mom used to fix this all the time. I think my daughter loves it as much as I do.
This version is much simpler than what you find in most cookbooks.

You will need a small saucepan.

Ingredients:

2 cups tomato juice, freshly juiced or canned/thawed from frozen
1/4 cup milk, preferably not skim
2 to 3 Tablespoons flour

Put the tomato juice in the pan and turn the heat to medium.
While the juice heats up, mix the milk and flour until smooth.
When the juice is just to a simmer, add the milk/flour mix and stir continuously until the soup starts to bubble and thicken a little.
Stir and cook for another minute.
If it isn’t as thick as you’d like, turn the heat down to low and simmer until it thickens a bit more.
Taste and season with salt, if needed.

Makes about a pint of soup or enough for 1 to 2 people.

The reason for not using skim milk is that the soup will thicken up better if you have a little fat. 

Enjoy!