tag:blogger.com,1999:blog-10540849069887015562024-03-19T03:40:10.457-07:00Down To Earth CookingHomemade food done my wayIris Crain-Longhttp://www.blogger.com/profile/14532632311299011159noreply@blogger.comBlogger48125tag:blogger.com,1999:blog-1054084906988701556.post-58501627945240818632019-08-25T20:14:00.000-07:002019-08-25T20:14:10.772-07:00Eion's Louisiana Gumbo<h2 style="text-align: center;">
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I have a friend who we will call Eion. Eion comes from Covington, Louisiana and once upon a time he made me authentic Gumbo. This eventually became "the soup that never ends" which is a whole story in itself, but <u>this</u> story is about the original gumbo.</div>
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I'd never had Gumbo and as he was describing it, it sounded less-and-less appealing to me. I was skeptical. We were taking this to a potluck - to the house of people who loved Louisiana culture in general and Gumbo in particular - and he determined to cook a huge batch. And "huge" he did. </div>
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We picked up the major ingredients and he took over my kitchen. Those of you who know me and my kitchen know that's not an easy task, as I don't relinquish my space to just anyone. Then he proceeded to <u style="font-weight: bold;">decimate</u> my kitchen! In all fairness, he cleaned it all up again, but in the meantime, I was freaked! I watched him make this - stuff - and the more I watched, the more I kept saying "I don't think I'm eating this..." which became "oh hell no..." to "if you think I'm eating that, you're crazy." I was convinced this was going to be something that my pallet was going to detest - boy was I wrong! </div>
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So, let me preface that the ingredients are going to sound horrendous. The process is going to sound and look horrendous. It's most likely going to make a larger quantity than you expect.<br />
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Also, I have to reluctantly admit this isn't *actually* Eion's Gumbo. I couldn't find his gumbo recipe and so I had to think back and then look up several online recipes, mash them into my memories, filter them through the stuff I had, and invent my own. My kitchen still ended up pretty messy, but not as bad. I didn't make as much, although it looked like it was going that way for a while. The original batch he made was up to the top of a <i><u>seven gallon</u></i> pot to my Turkey deep fryer. Mine was just a large stockpot, although I <b><u><i>too</i></u></b> took it so high I had to stir very slowly. </div>
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Definitely read the description on this one all the way through before starting to cook. It's a bit of a process, but the end result came out really super good - although I will flash fry the Okra first before adding to the stew next time to minimize the mucilage. Besides, fried Okra is tasty and will give yet another layer of flavor. This stew is <b><u>all</u></b> <u style="font-weight: bold;">about</u> layers of flavor! </div>
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<u style="font-weight: normal;">Ingredients</u></h3>
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<ul>
<li><span style="font-weight: normal;">2 Boneless Skinless <u>Chicken</u> Breasts, diced to 1/2" squares (raw)</span></li>
<li><span style="font-weight: normal;">5 raw links or approximately 1 pound of bulk <u>Andouille Sausage</u>, (raw)</span></li>
<li><span style="font-weight: normal;">1 pound large (but not extra-large) frozen Raw shell-on, de-veined <u>Shrimp,</u> defrosted in the refrigerator overnight (if you use fresh, adjust accordingly)</span></li>
<li><span style="font-weight: normal;">1 small bag of frozen cut <u>Okra</u> (if you can <i>get</i> fresh, feel free to use it!)</span></li>
<li><span style="font-weight: normal;">1 medium <u>Red Onion</u>, very finely diced (about 1 and 1/2 cups)</span></li>
<li><span style="font-weight: normal;">1 large <u>Yellow Onion</u>, very finely diced (about 2 cups)</span></li>
<li><span style="font-weight: normal;">1 Green <u>Bell Pepper</u>, very finely diced (about 1 and 1/2 cups)</span></li>
<li><span style="font-weight: normal;">5 cloves of <u>Fresh Garlic</u>, very finely diced (about 2 and 1/2 to 3 Tablespoons)</span></li>
<li><span style="font-weight: normal;">6 stalks of <u>Celery</u>, very finely diced (about 1 and 1/2 cups - see a pattern here?)</span></li>
<li><span style="font-weight: normal;">6 Cups of W<or>ater </or></span></li>
<li><span style="font-weight: normal;"><or>Low Sodium Chicken flavor Bouillon (I prefer <u>Better Than Bullion</u> brand. Can. Not. Beat it!)</or></span></li>
<li><span style="font-weight: normal;">Olive <u>Oil</u></span></li>
<li><span style="font-weight: normal;">Hot Chili <u>Oil</u> (found in the Asian section for stir fry)</span></li>
<li><span style="font-weight: normal;">Powdered <u>Chorizo Seasoning</u> </span></li>
<li><span style="font-weight: normal;"><u>Chili Powder</u> (although I used straight powdered New Mexico Chilies instead)</span></li>
<li><span style="font-weight: normal;"><u>Garlic</u> powder/granules</span></li>
<li><span style="font-weight: normal;">Salt</span></li>
<li>Black Pepper</li>
<li>4 <u>Bay</u> Leaves</li>
<li>1 can (large or small to taste) of <u>Diced Tomatoes</u> with no seasonings or added salt</li>
<li>Smoked Paprika</li>
<li>Flour for making a Roux</li>
<li>Steamed Long Grain White or Jasmine Rice for serving</li>
</ul>
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So here are the steps *I* took. Some people might have experience doing it another way, and that's good and fine I say. Cooking is about heart and joy, not exactness and stress.<br />
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First get all your ingredients together.<br />
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Chop the Garlic, Red Onion, Yellow Onion, Celery and Bell Pepper really small so they saute really quickly. Mine were about 1/8" by 1/4" (roughly 3x5 cm) Put them all in a large bowl and toss together as they will be cooked together. Set aside.<br />
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Start a large stockpot to boil with 6 cups (more or less) water. Throw in a little salt.<br />
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<span style="font-size: small;">When</span><span style="font-size: small;"> the water boils, add the shrimp and cook until opaque, approx. 10-12 mins. DO NOT DUMP AND THROW AWAY THE BOIL WATER!!</span><br />
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Scoop the Shrimp (and any loose shell bits) from the boiling water with a slotted spoon or mesh strainer, or place a pasta strainer over another pot and strain the water from the shrimp, catching the shrimp boil water. This water is the basis for your stock! Return water to a low boil. Remove any gray foam on top if there is any (personal preference, you can leave it if you prefer.<br />
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Add 3 Tablespoons of the Chicken Bullion to the water. Whisk in to dissolve.<br />
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Rinse the cooked shrimp with cold water 2+ minutes until cool enough to handle, then take the shells off, and check for any "vein" (the black stripe on one side.)<br />
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Pour 1 Tablespoon of the Olive Oil in a skillet (I used cast iron) and saute the diced chicken.<br />
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Sprinkle with about 1 tablespoon of the Chorizo spice, 2 Tablespoons of the Chili Oil and 1 tablespoon of garlic granules. Cook until at least 80% done, but not overdone. Add to your shrimp boil stock. Adding the Chili Oil to the chicken balances out the spiciness of the Andouille sausage.<br />
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Add Andouille sausage to the skillet with 1 cup of water, and break apart until a fine grain is attained (See my <a href="https://downtoearthcooking.blogspot.com/2013/07/iris-meat-tricks.html" target="_blank">meat tricks post</a> for what I mean) and cook until the sausage is small chunks, cooked thoroughly, and the water is down to a thin gravy sort of appearance. Move the sausage and liquid to the stockpot with the chicken. <gwmw class="ginger-module-highlighter-mistake-type-3" id="gwmw-15667891038707623266143">(</gwmw>Another reason for adding the water is it "<gwmw class="ginger-module-highlighter-mistake-type-1" id="gwmw-15667891038700756799907">deglazes</gwmw>" the pan, which means it turns all the hard fried bits of chicken flavor on the bottom of the pan and makes it into a tasty flavor addition for your stew!)<br />
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Wash or rinse your skillet from the meat, dry with a paper towel.<br />
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<span style="font-size: small;">Heat the skillet up again, adding another Tablespoon of Olive Oil and spread it around so the oil covers the bottom surface. Take about 1/3 of your veggie mix (a type of Mirepoix) and saute it for about 3-4 minutes, just until they become fragrant and the celery and onions start to turn translucent. Add to your stock and repeat until it's all cooked. Add <i><u>tiny</u></i> amounts of oil if necessary to keep the veggies from sticking or burning, but only tiny amounts, as Olive Oil is high in calories.</span><br />
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This is where I would have flash fried the Okra. I just dumped it in frozen, and it made the Gumbo have a slightly slimy texture, which, while authentic, is not appetizing to everyone. Especially to those not familiar with Southern cooking and Okra. Instead, I recommend adding about 1 cup of vegetable oil to the skillet, tossing the partly-thawed Okra in a light coating of either corn starch or flour, and flash frying it in small batches <i><u>just until slightly crisp</u></i> before adding it to the stock. Your oil must stay hot. If it cools or there's too much moisture, the Okra will saute instead of flash fry. If this happens, take the Okra out and let the water 'cook off' until the oil is hot again and no longer popping or sizzling. Repeat until all the Okra is in the stew.<br />
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Add in the can of diced tomatoes and the spices. I'd say I added about 2 Tablespoons more of the Cherizo spice, 2 Tablespoons of the Chili Powder, 3 Tablespoons of the Garlic, 1 Tablespoon of the Paprika, 4 Bay leaves as noted and probably 1 tablespoon each of salt and pepper. You can adjust this as necessary, especially the salt if you use regular instead of the reduced sodium type, the tomatoes are exceptionally salty, your pepper is a bit old and losing flavor, etc.<br />
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This is where you start making the Roux. I'm going to make a separate post for Roux, as a good Roux is worthy of a post all its own, and would make this one longer than it already is. Make small batches of Roux (about 1 cup of flour each) whisking it in completely each time until the stew is no longer a soup consistency, but hasn't hit gravy consistency yet. A slightly thickened stew.<br />
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Let this all commingle on a low simmer about 30 minutes. It's going to take overnight for this to truly shine flavor-wise. Stir occasionally to make sure it's not sticking to the bottom of the pot. When you are ready to serve, put a serving of the white rice in the bottom of a bowl and ladle the Gumbo over the top of the rice and Enjoy!<br />
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Some people like to add things. Given that this is pretty much 'everything-but-the-kitchen-sink, I take the stance "whatever floats your boat." I <b>do</b> recommend trying at <i>least</i> a few bites before adding anything so you can enjoy the original flavor and get an idea of what flavors might enhance the taste of your bowl.<br />
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Possible additions are:</div>
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<li><span style="font-weight: normal;"><span style="font-size: small;"><gwmw class="ginger-module-highlighter-mistake-type-1" id="gwmw-15667748458357814012667">Sriracha</gwmw></span></span></li>
<li><span style="font-weight: normal;"><span style="font-size: small;">Sour Cream</span></span></li>
<li><span style="font-weight: normal;"><span style="font-size: small;">Cheese</span></span></li>
<li><span style="font-weight: normal;"><span style="font-size: small;">Tabasco</span></span></li>
<li><span style="font-weight: normal;"><span style="font-size: small;">Frank's Red Hot</span></span></li>
<li><span style="font-weight: normal;"><span style="font-size: small;">"Loop" Keilbasa, sliced</span></span></li>
<li><span style="font-weight: normal;"><span style="font-size: small;">Jalapenos or other hot peppers</span></span></li>
<li><span style="font-weight: normal;"><span style="font-size: small;">Banana Peppers</span></span></li>
<li><span style="font-weight: normal;"><span style="font-size: small;">Red Chili Flakes</span></span></li>
<li><span style="font-weight: normal;"><span style="font-size: small;">Other Chicken parts (such as chicken thighs rather than breasts)</span></span></li>
</ul>
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Be prepared for leftovers. Be prepared to NOT have leftovers because people hear you've made homemade Gumbo and slyly ask to come over. A good crusty bread or French baguette would pair nicely with this. Since there's tons of veggies in this, you probably don't need a side dish, but oven roasted Cauliflower or halved Brussel Sprouts, either sprayed with an Olive Oil or other cooking spray and sprinkled with simple salt and pepper before roasting in a 400* oven would be a great choice in my opinion. </div>
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Iris Crain-Longhttp://www.blogger.com/profile/14532632311299011159noreply@blogger.com0tag:blogger.com,1999:blog-1054084906988701556.post-55662948768870515642019-01-05T23:03:00.000-07:002019-01-05T23:03:37.370-07:00Dijonnaise SauceI may have to rename this sauce, because even though it's not on the West Coast anymore (that I can find) apparently Hellman's/BestFoods still makes and markets this. I can't think of a better more apt name at the moment though.<br />
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This is really simple.<br />
Mix 2/3 cup of good quality Mayo (for me this means Best Foods) with 1/3 cup of good coarse ground dijon mustard. Put in a jar and use on darn near anything.<br />
<br />Iris Crain-Longhttp://www.blogger.com/profile/14532632311299011159noreply@blogger.com0tag:blogger.com,1999:blog-1054084906988701556.post-22315125720264748022019-01-05T13:11:00.000-07:002019-01-05T13:12:36.328-07:00How to "Peel" Mushrooms (and general mushroom tips)Have you ever been to a general grocery where the mushrooms all look dirty? Been told that you should <u><i><b>never</b></i></u> wash mushrooms because they soak up water? Want to know how to find a happy balance between these two extremes? I'll teach you.<br />
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If you didn't already know, mushrooms are mostly water like watermelon, so keep them tightly wrapped with cling wrap with <i>no air circulation</i> if you want them to hang around longer. Also, because they are largely water (and fungal spores) anything going *bad* in your refrigerator will KILL your mushrooms and reduce them into a spotted, nasty slimy mess!! So clean out your icebox and wipe the shelves down with soap and water or even a *mild* disinfectant before bringing mushrooms home. Or, you know, while you're putting them away...just don't leave them in there with that gunk.<br />
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For an example of what I mean by a *mild* disinfectant, say a 1 gal bucket with <u><i>no more</i></u> than a shot-glass full of bleach. Maybe 1/2 a shot glass. Just enough to kill germs without making *any* lasting smell of bleach. Remember, mushrooms are <b><i class="">fungus</i></b>, and bleach kills fungus! If you use any other disinfectant, like one based on Thyme oil, adjust accordingly (i.e. don't use a shot glass, dilute from what's listed on the label.) If you use commercial disinfectant wipes, try wiping down behind it with a paper towel and water. The disinfectant has done its job of killing germs, but you don't want it to go to work killing your mushrooms!!<br />
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Now, to 'peel' mushrooms is very simple, although some people have a little bit of a learning curve and it takes them a time or two until they get the hang of it (my hubby for example.)<br />
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Turn on your sink with just a slight stream of water. Not large enough to soak or waterlog the mushrooms, but enough to provide lubrication. Hold the mushroom in the water stem-up and cap-down, and slide your finger at a slightly diagonal angle just at the edge of the cap where the cap meets the stem, and pull down towards the middle of the cap (underneath.) If on the first swipe it doesn't catch the top membrane of the cap, add a *little* more pressure to your sweep until you gain traction and the top layer peels up.<br />
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Try not to pell it all the way to the middle of the cap, for the same reason you can't always peel a sticker off a bottle - it tears. You should be able to get the top membrane to pull back to about the curve of the cap, then do this all the way around the edge of the cap until you have a frill all the way around. Once you have this frill, then you can work the entire peel down to the middle of the cap, and pull it off in more-or-less one piece. Sometimes it leaves a tiny bit in the middle, you can try and rub with your thumb and get it off, or just wash it well and leave it.<br />
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After you have all your mushrooms 'peeled' this way, cut the dry ends off the stems (or remove stems entirely, your call) and you're ready to cut them up for salads, saute, deep-fry, stir-fry... The list goes on.<br />
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<u>Notes:</u><br />
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<ul>
<li>For people who love mushrooms but can't get over how they're grown, this will remove the surface that touched the growing medium, in addition to removing the stems, so eat happily. </li>
<li>Doing this to your mushrooms removes the protective layer that keeps them from drying out so even a few hours out on the counter or in the icebox after this and these will look very unappealing. Best to do this right before cooking. </li>
<li>This is a *great* way to display white, pristine mushrooms as an appetizer on a buffet or potluck table. But remember they <u>will</u> dry out fairly quickly. Cover <u>tightly</u> with cling wrap if you need to hold them for a few hours, but I don't suggest overnight. You could try if desperate...</li>
<li>Try this on other kinds of cap-based mushrooms like Portabellos if you want to reduce the water content slightly before cooking. For example, if using an indoor grill and you want to reduce the water drip and create a slightly more 'crispy' or 'grilled' surface texture. </li>
<li>Brown colored mushrooms, like Crimini, are white underneath. </li>
<li>Did you know? Button mushrooms, Crimini (also sometimes called "Baby Portabello") and large Portabello mushrooms are all the same variety of mushroom? White Button mushrooms are picked earliest, and the others are just left longer to grow meatier and darker. Who Knew!?!</li>
<li>If you really, really can't get the finger thing to work, cut a green non-stick style scrubbing pad into small squares about 2" square, and <u style="font-style: italic;">lightly</u> scrub the dirt off the mushroom. you might try using the scrubby to catch the side of the membrane instead of your finger, although I recommend using the finger method once it does catch if possible to avoid digging into the meat too much.</li>
<li>Fresher mushrooms seem to peel best. The freshest mushrooms have the membrane still touching the stem. As they age, the membrane starts to pull back to release the mushroom spores inside, because, well, that's how we get more mushrooms! The little gills inside are very fragile, so try to avoid touching them or getting too much water directly inside the cap. Shake any excess water out after peeling. </li>
<li>The older the mushrooms get, the more 'slime' the surface gets, making it harder to peel, and the more the meat seems to tear a bit and come up unevenly, causing the peeled mushroom to have a kind of striped effect. Not so bad in a saute, but not very appealing in a salad or appetizer plate. </li>
</ul>
Iris Crain-Longhttp://www.blogger.com/profile/14532632311299011159noreply@blogger.com0tag:blogger.com,1999:blog-1054084906988701556.post-84328103725643098582019-01-05T12:08:00.000-07:002019-01-05T23:04:46.710-07:00Mushroom, Ham and Swiss Omelet with Dijonnaise sauce<br />
So, some mornings I feel a little fancy. Instead of making just a plain old cheese omelet, I want something a little different. And if I have a bit of produce in the refrigerator, I like to play around with some veggies in my food.<br />
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This morning, in addition to feeling a little fancy, my morning medication wasn't sitting on my tummy very well. So I whipped this up and paired it with a little Superfood juice, and my tummy is much happier. Sorry, I don't have pics, as I still don't have a good camera.<br />
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3 slices (square) of thin sliced swiss cheese.<br />
3 slices of smoked ham lunchmeat, diced (squares) [Leftover ham will do nicely as well.)<br />
8 whole white mushrooms, <a href="https://downtoearthcooking.blogspot.com/2019/01/how-to-peel-mushrooms-and-general.html" target="_blank">peeled and stemmed</a><br />
2 large eggs (or 3 egg whites if you prefer)<br />
Salt, Pepper, garlic, cilantro or parsley, to taste<br />
1 1/2 Tablespoons of salted dairy butter<br />
2 T <a href="https://downtoearthcooking.blogspot.com/2019/01/dijonnaise-sauce.html" target="_blank">Dijonnaise Sauce</a><br />
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First, wash, <a href="https://downtoearthcooking.blogspot.com/2019/01/how-to-peel-mushrooms-and-general.html" target="_blank">peel</a>, and stem the mushrooms, slice thinly.<br />
Cut up the ham.<br />
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Heat a small-ish fry pan over medium-high heat. Add 1 Tablespoon of butter and quickly spread around until it melts and immediately add the sliced mushrooms. Saute until water is gone and mushrooms start to get a nice golden color. Don't leave too wet or it will make your omelet drippy. As soon as the mushrooms are done, you can scoop them out into the same bowl as your ham and stir together if you like. (See notes below.)<br />
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<u>Quick Tips:</u><br />
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<ul>
<li>Never add milk to your eggs, and never pre-scramble them. </li>
<li>The milk does nothing to break up the parts of the egg and just adds water content (which as it steams *seems* to make the eggs fluffier, but when it's all done just makes it all wetter - same with water) and makes it more prone to stick to the pan because of the milk solids.</li>
<li>Pre-scrambling the eggs just gives the eggs time to go flat. The whole purpose of whipping them up is to get them fluffy with air bubbles trapped inside the viscus egg mixture, but if you do this ahead of time, those bubbles escape. Better to whip your eggs just before they hit the pan.</li>
<li>For better results, use a small wire whisk. </li>
<li>For even *better* results, use a small hand-held blender! </li>
</ul>
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Turn the heat down to medium on your burner as soon as you take the mushrooms out. If the pan still has a reasonable coating of buttery oil, you can try to put the eggs in at this point, but I recommend adding the other 1/2 T butter. swirl around so the pan is coated completely, even a little up the sides. Whip the eggs vigorously and put them in the pan quickly before the butter gets too hot. DO NOT let your butter smoke and burn.<br />
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Swirl the eggs around the sides, pull the middle in a little with a fork, pop any large bubbles that form in the middle, and when the wet egg won't roll around anymore, you can add the seasonings. Also about this time, you want to give the pan a good hard shake or three to make sure the eggs aren't sticking to the pan. Use a very flat, thin turner/spatula to unstick any spots, but DO NOT try and turn it over. Unless you have a spatula the width of the entire pan, then hey, you do you. But it's really not necessary. The eggs will cook, have faith.<br />
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Layer two of the squares of cheese side-by-side *near* the middle of the pan, but move them closer to one side, as long as the corners of the cheese don't overlap or touch the sides of the pan. Layer the ham and mushrooms over the top of the cheese.<br />
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<u>Now, from here you have two options.</u><br />
Put the other slice of cheese in here cut in half over the ham/mushroom mixture with the sauce atop<br />
{OR}<br />
Put the <a href="https://downtoearthcooking.blogspot.com/2019/01/dijonnaise-sauce.html" target="_blank">Dijonnaise</a> in here and put the last slice of cheese on top<br />
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I did the second, and I think I might have preferred the first.<br />
The reason for this is that the Dijonnaise overwhelmed the delicate flavors of the mushrooms, although it *did* enhance and blend very well with the ham. The outside was a little bland with just the swiss cheese on top, and I think I'd have liked the Dijonnaise thinned with just the tiniest amount of milk to make a nice glaze of sorts for the outside. It still would have mixed with the ham as you take a bite, but the initial bite would have had more flavor. Maybe next time.<br />
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<u>Notes:</u><br />
This would also be really super good with the Bearnaise or Hollandaise sauce on top!! Although with that I think I'd only use 1 T of the Dijonnaise and mix it with the mushrooms and ham before I add it to the omelet! Mmmmmm, I love experiments!<br />
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Happy eating!<br />
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<br />Iris Crain-Longhttp://www.blogger.com/profile/14532632311299011159noreply@blogger.com0tag:blogger.com,1999:blog-1054084906988701556.post-27199951115578161652018-12-31T15:07:00.002-07:002018-12-31T15:07:14.381-07:00Neiman-Marcus Cookies<br />
Growing up in the Pacific Northwest, a staple of the downtown Portland holiday season was the decorations put up by the Neiman-Marcus department store. Their cookies were famous, and as you can see, made in huge batches. If you have a lot of gift-giving to do, this is a great recipe.<br />
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2 cups butter<br />
24 oz. chocolate chips<br />
4 cups flour<br />
2 cups brown sugar<br />
2 tsp. soda<br />
1 tsp. salt<br />
2 cups sugar<br />
1 8 oz. Hershey Bar (grated)<br />
5 cups blended oatmeal<br />
4 eggs<br />
2 tsp. baking powder<br />
2 tsp. vanilla<br />
3 cups chopped nuts (your choice)<br />
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Measure oatmeal, and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey Bar, and nuts. Roll into balls, and place two inches apart on a cookie sheet.<br />
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Bake for 10 minutes at 375 degrees.<br />
Makes 112 cookies. (Recipe may be halved)<br />
<br />Iris Crain-Longhttp://www.blogger.com/profile/14532632311299011159noreply@blogger.com0tag:blogger.com,1999:blog-1054084906988701556.post-49580579777728080962018-12-31T15:01:00.000-07:002018-12-31T15:01:11.723-07:00Witches' Brooms<br />
1/2 cup packed brown sugar<br />
1/2 cup butter or margarine, softened<br />
2 Tablespoons water<br />
1 teaspoon vanilla<br />
1-1/2 cups flour<br />
1/8 teaspoon salt<br />
10 pretzel rods, about 8 1/2 inches long, cut crosswise in half<br />
2 teaspoons shortening<br />
2/3 cup semisweet chocolate chipsButterscotch-flavored chips, melted<br />
<br />
<br />
1. Heat oven to 350ºF. Mix brown sugar, butter, water and vanilla in medium bowl. Stir in flour and salt. Shape dough into twenty 1 1/4-inch balls.<br />
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2. Place pretzel rod halves on ungreased cookie sheet. Press ball of dough onto cut end of each pretzel rod. Press dough with a fork to resemble "bristles" of a broom.<br />
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3. Bake about 12 minutes or until set but not brown. Remove from cookie sheet. Cool completely on wire rack, about 30 minutes<br />
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4. Cover cookie sheet with waxed paper. Place brooms on waxed paper. Heat shortening and chocolate chips over low heat, stirring occasionally, until melted and smooth; remove from heat. Spoon melted chocolate over brooms, leaving about 1 inch at top of pretzel handle and bottom halves of cookie bristles uncovered. Drizzle with melted butterscotch chips. Let stand until<br />
chocolate is set.<br />
<div>
<br /></div>
Iris Crain-Longhttp://www.blogger.com/profile/14532632311299011159noreply@blogger.com0tag:blogger.com,1999:blog-1054084906988701556.post-13140939965298804942018-12-31T14:51:00.003-07:002018-12-31T14:51:45.383-07:00Plum Pudding (English Christmas Pudding)<br />
1/2 cup golden raisins (sultanas)<br />
1/2 cup chopped citron<br />
1/2 cup dried currants (or raisins)<br />
3/4 cup brandy<br />
1 cup brown sugar<br />
1/2 cup butter<br />
2 eggs<br />
1 1/2 cup breadcrumbs<br />
1/2 cup flour<br />
1/2 tsp baking soda<br />
1/4 tsp salt<br />
1/2 tsp ground allspice<br />
1/4 tsp ground nutmeg<br />
1/2 tsp ground ginger<br />
1 1/4 cups milk<br />
1 tsp grated orange rind<br />
1 tsp grated lemon rind<br />
1/2 cup chopped almonds<br />
3 Tbs brandy<br />
<br />
Combine the dried fruits in a small bowl. Add the brandy and allow to stand 12 hours, or overnight. <br />
<br />
Cream the sugar and butter until soft. Add the eggs and mix well. Combine the bread crumbs, flour, baking soda, salt, and spices. Add to the egg and butter mixture in three batches, alternating with the milk, mixing thoroughly after each addition. Add the grated peels, soaked fruits, and almonds, stirring well. Place in a well-greased mold and cover the mold with two layers of cheesecloth tied around the rim of the mold. Cover with aluminum foil and place the mold on a trivet in the bottom of a large kettle.<br />
<br />
Add boiling water 2/3 up the side of the mold and bring to a boil over high heat. Reduce the heat to low and simmer covered for 5 hours, adding more water as necessary. Cool and store in the refrigerator until ready to serve. <br />
<br />
Steam for an hour before serving to reheat. <br />
To serve it, unmold the pudding, warm 3 tablespoons of brandy in a small saucepan, ignite, and pour over the pudding. <br />
Serve immediately. <br />
Makes 12 servings.Iris Crain-Longhttp://www.blogger.com/profile/14532632311299011159noreply@blogger.com0tag:blogger.com,1999:blog-1054084906988701556.post-68740374015743469442018-12-31T14:47:00.001-07:002018-12-31T14:47:13.741-07:00Chocolate Popcorn Mix (For Gifting)<br />
<br />
1 1/2 cups powdered sugar<br />
1/2 cup cocoa<br />
1 tsp cinnamon (optional)<br />
<br />
Sift the ingredients together and spoon into a pint jar.<br />
Attach a gift card with the following instructions:<br />
<br />
Melt 4 Tbs butter in a small saucepan. Add 1/4 cup chocolate popcorn mix and stir to combine. Drizzle over about 6 cups popped corn (made from about 1/4 cup unpopped corn) in a large bowl and toss to coat well.Iris Crain-Longhttp://www.blogger.com/profile/14532632311299011159noreply@blogger.com0tag:blogger.com,1999:blog-1054084906988701556.post-4925129769359687122018-12-31T14:45:00.000-07:002018-12-31T14:45:00.490-07:00Coconut Macaroons<br />
2 egg whites<br />
1/2 tsp vanilla extract<br />
1/2 tsp salt<br />
2/3 cup sugar<br />
1 1/3 cup flaked coconut<br />
<br />
Beat egg whites, vanilla and salt until soft peaks form. Slowly add sugar and beat until stiff peaks form. Fold in coconut gently. Drop by teaspoonfuls onto greased cookie sheet. <br />
<br />
Bake at 350F for 20 minutes.Iris Crain-Longhttp://www.blogger.com/profile/14532632311299011159noreply@blogger.com0tag:blogger.com,1999:blog-1054084906988701556.post-16190812553592946412018-12-31T14:42:00.001-07:002018-12-31T14:45:20.508-07:00Chocolate Chip Meringues<br />
<br />
3 egg whites at room temperature<br />
1/4 tsp salt<br />
3 1/2 tsp cherry-flavored gelatin<br />
3/4 cup sugar<br />
1 tsp white vinegar<br />
1 cup mini chocolate chips<br />
<br />
Beat the egg whites and salt until frothy. Add the gelatin and sugar gradually, beating until each addition is dissolved. Continue beating until soft peaks form. Beat in the vinegar and fold in the<br />
chocolate chips. Drop by teaspoonfuls onto a parchment-lined baking sheet (should be very small)<br />
<br />
Bake in a preheated 250F oven for 25 minutes.<br />
Turn off the oven and leave the cookies in the oven until firm and dry to the touch, at least 20 minutes.<br />
<br />
Makes about 9 dozen.Iris Crain-Longhttp://www.blogger.com/profile/14532632311299011159noreply@blogger.com0tag:blogger.com,1999:blog-1054084906988701556.post-57891559728097856882018-12-31T14:29:00.000-07:002018-12-31T14:34:11.921-07:00Cherry Flips<br /><br />Another recipe from my mom who collected them from everywhere. These resemble a certain commercial cookie. Getting *good* flavorings makes a big difference in this. <br /><br /><br />Cherry Flips<br /><br />1 cup butter<br />1/2 cup powdered sugar<br />1-2 tsp almond or vanilla flavoring<br />2 egg yolks<br />1/4 tsp salt<br />2 cups flour, sifted<br />30 maraschino cherries (or more), well drained (Reserve juice for icing - after, I generally rinse them with warm water)<br />Finely chopped walnuts (optional - I hate walnuts, but Pecans work well)<br /><br />Cream butter and sugar, add flavouring and mix. Add egg yolks and salt and beat. Stir in flour. (Dough will be quite soft.) Pinch off little pieces and press flat in the palm of your hand. Insert a cherry and fold and roll dough around it forming a ball. Place on greased cookie sheet. Bake at 325F for 25 minutes or until golden. When cold, dip in thin icing made from 1 1/2 cup icing sugar and 1/4 cup cherry juice. Roll in nuts if using.<br /><br /> Note 1: You want the icing thin enough that it will drip a bit over the cookie but not so thin that it falls right off. Basically, they should look like little, white mountains topped with pink snow.<br /><br />Note 2: Also, you might think 1/4 cup of the cherry juice is not enough for that amount of icing sugar. Trust me, it is. I found that out the hard way and ended up having to add more sugar. Good thing it keeps well in the fridgeIris Crain-Longhttp://www.blogger.com/profile/14532632311299011159noreply@blogger.com0tag:blogger.com,1999:blog-1054084906988701556.post-57777226207028905522017-01-30T19:19:00.000-07:002018-12-31T14:39:15.254-07:00Jambalaya For Days<div style="text-align: center;">
<b><u><span style="font-size: large;">Jambalaya For Days</span></u></b></div>
<br />
I'm calling this "Jambalaya for days" because of the size of the batch and the size of the meal I'm making. For one or two people it would be "for days" but I'm actually feeding three (maybe four) apartments/households with it tonight.<br />
<br />
To give you an idea, I'm using:<br />
<ul>
<li>2 large chicken breasts</li>
<li>1 whole loop Kielbasa, coined and halved</li>
<li>3 cups of diced cooked ham</li>
<li>5 cups of Basmati Rice</li>
<li>1 cup of Isarma's Jambalaya Spice Mix (see below)</li>
<li>1/4 cup Liquid Smoke flavoring</li>
<li>5 Bay Leaves (one per cup of rice)</li>
</ul>
Cooking this thing in a power cooker that adds pressure to the cooking process makes this dish not take quite as long as it might otherwise. 5 cups of rice don't cook quite as efficiently as 2 cups would, especially with spices and stuff added in. Besides, the power cooker has a nice, tight-fitting lid to properly steam the rice.<br />
<br />
I lightly sauteed the chicken in a <u>little bit</u> of bacon grease since the kielbasa sausage and the ham were already cooked. I used the chicken juice/broth as part of the "water" for the rice. Also, the bacon added a little more smoky flavor. Besides, who *doesn't* like bacon?? You can always adjust this to olive oil or something trendier if you like (animal fats aren't as bad as we were once told, as long as you use a *little* of them.)<br />
<br />
This came out a little spicy so you can adjust the spices accordingly. Also, make sure you don't eat the bay leaves - they're great for flavor, horrible to swallow. Just don't do it. Me personally, garlic is a food group, so you can always tone it down with a little less garlic, but I'd tone down the cayenne, black pepper, and chili powder LONG before I delete any garlic. Your tastes may vary, however.<br />
<br />
Top with shredded Cheddar Cheese, Ranch Dressing or Sour Cream (or any combination of the three) for a one-pot dinner that wins everyone over. Even our picky eater Rachael.<br />
<br />
<u><b>Isarma's Jambalaya Spice Mix</b></u><br />
<ul>
<li>1 teaspoon ground Oregano</li>
<li>2 teaspoons Celery Salt</li>
<li>1 teaspoon ground Cayenne Pepper</li>
<li>1/3 cup Paprika</li>
<li>1/2 cup Garlic Granules</li>
<li>1/4 cup Granulated Onion</li>
<li>1/8 cup Black Pepper (or white, or mix)</li>
<li>1/8 cup Salt (+/-)</li>
<li>4 teaspoons Gumbo File (ground sassafras leaves)</li>
<li>3 teaspoons Cumin</li>
</ul>
<br />
<br />
Mix well with a wire whisk in a glass bowl or 4-cup measuring cup, store in a tight-sealing container (great use for that recycled glass spaghetti jar you saved,) and use within 1 year.<br />
<br />Iris Crain-Longhttp://www.blogger.com/profile/14532632311299011159noreply@blogger.com0tag:blogger.com,1999:blog-1054084906988701556.post-80544023659182056952015-07-30T17:29:00.000-07:002015-07-30T17:29:29.204-07:00Barbeque Sauce #1My first attempt at homemade BBQ sauce was a hit, tell me what you think.<br />
<br />
All the amounts in this recipie are aproximate.<br /><br />1C brown sugar<br />1C Apple Cider vinegar<br />1 1/2 T onion powder<br />2 T Garlic powder<br />3/4 Worchestershire sauce<br />1 t celery salt<br />1 t ground white pepper<br />1 t Ground dry mustard<br />1 t sweet paprika<br />2 1/2 C Heinz Ketchup<br /><br />Mix all ingredients EXCEPT the ketchup in a pot, stir over a medium heat until it bubbles well, then add the ketchup until it's all warm, just shy of bubbly or lightly bubbly. <br /><br />This went really well over pulled apart left over pork roast (pulled pork) and placed in buns.<br />
Everyone loved it.Iris Crain-Longhttp://www.blogger.com/profile/14532632311299011159noreply@blogger.com0tag:blogger.com,1999:blog-1054084906988701556.post-76617276370083586762015-07-30T17:25:00.000-07:002015-07-30T17:25:45.155-07:00HermitsA wonderful cookie for both the holidays and everyday, these are easy to make, and great as gifts.<br />
<br />
Hermit Cookies <br />
<br />
2 cups brown sugar<br />1 cup butter or vegetable shortening<br />2 eggs<br />1/2 cup cold coffee<br />3 1/2 cups flour<br />1 tsp baking soda<br />1 tsp salt<br />1 tsp ground nutmeg<br />1 tsp ground cinnamon<br />2 1/2 cups raisins<br />1 cup chopped walnuts, pecans, or nuts<br />of your choice<br /><br />Beat the sugar, butter, and eggs until thoroughly combined. Stir in the coffee. Sift the flour, baking soda, salt, and spices together and<br />stir into the sugar mixture. Stir in the raisins and nuts and chill in the refrigerator for 1 hour. Drop by teaspoonfuls about 2 inches apart on a lightly greased baking sheet and bake in a preheated 400F oven just until set, 8 to 10 minutes. Makes about 6 dozen.Iris Crain-Longhttp://www.blogger.com/profile/14532632311299011159noreply@blogger.com0tag:blogger.com,1999:blog-1054084906988701556.post-17878024375336180552015-07-30T17:05:00.000-07:002015-07-30T17:05:59.326-07:00Lemon Cookie BarsFrequently made for the holidays, these are also amazing made during the summer and served with Iced Tea. <br />
<br />
Crust<br />1 package sugar cookie mix<br />1 stick butter, melted<br />1 egg<br /><br />Filling<br />4 eggs, slightly beaten<br />2 cups granulated sugar<br />1/4 cup all-purpose flour<br />1 teaspoon baking powder<br />1 teaspoon grated lemon peel<br />1/4 cup lemon juice<br /><br />Topping<br />2 tablespoons powdered sugar<br /><br />1. Heat oven to 350°F. In large bowl, stir together crust ingredients. In bottom of ungreased 13x9-inch pan, press mixture evenly. Bake 20 to 30 minutes or until light golden brown.<br />2. Meanwhile, in same large bowl, stir together filling ingredients except lemon juice. Stir in lemon juice. Pour mixture over warm crust.<br />3. Bake 25 to 30 minutes longer or until top is light golden brown. Cool completely, about 1 hour. Sprinkle with powdered sugar. For bars, cut into 6 rows by 6 rows.Iris Crain-Longhttp://www.blogger.com/profile/14532632311299011159noreply@blogger.com0tag:blogger.com,1999:blog-1054084906988701556.post-74815352443622991582015-07-30T16:55:00.001-07:002015-07-30T16:57:16.767-07:00Banana Nut BreadAnother favorite in the family, this also freezes well after baking, like <a href="http://downtoearthcooking.blogspot.com/2015/07/zucchini-bread.html" target="_blank">Zucchini Bread</a>. Prepared and cooked in a similar way, the bread is quick and easy to make, and is sure to be a crowd pleaser as bread and muffins. Nuts ARE optional.<br />
<br />
2 Cups Sugar 2 Cubes Butter, softened<br />
6 Medium Bananas, soft 4 well-beaten Eggs<br />
2 1/2 Cups Flour 1 teaspoon Salt<br />
2 teaspoons Baking Soda 1 Cup Chopped Nuts<br />
<br />
<br />
Preheat oven to 350* and grease and flour 2 large loaf pans or muffin tins<br />
<br />
Cream Sugar and butter together until creamy. Add Bananas, and eggs and blend well. In another bowl, sift Flour, Salt, and Soda 3 times then add to wet ingredients until WELL blended. Add Chopped Nuts.<br />
<br />
Pour into pans and bake for 1 hour or until a knife inserted into the center comes out clean. Let cool before wraping to freeze or slicing.Iris Crain-Longhttp://www.blogger.com/profile/14532632311299011159noreply@blogger.com0tag:blogger.com,1999:blog-1054084906988701556.post-31647766564135941262015-07-30T16:45:00.000-07:002015-07-30T16:45:11.192-07:00Zucchini BreadThis is an amazing bread that grown-ups and kids alike. Always a favorite in the fall, it freezes well for gifting during the holidays. Made into muffins, they make good snacks for kids after school, or a healthier alternative to sugary breakfast cereals.<br />
<br />
3 Eggs 1/4 teaspoon Baking Powder<br />2 Cups Sugar 1 teaspoon Salt<br />3 teaspoons Vanilla 1 teaspoon Baking Soda<br />1 Cup Vegetable Oil 4 teaspoons Ground Cinnamon<br />4 Cups Grated Zucchini (NOT peeled) 1 Cup Chopped Nuts (Walnuts or Pecans are best)<br />3 Cups Flour 1 1/2 Cups Raisins (Optional)<br />
<br />
Beat eggs until light and fluffy.<br />
Add sugar, vanilla and oil. Blend well. <br />
<br />
In another bowl, sift dry ingredients. Blend into creamed mixture a little at a time until all is mixed. To this point you can use an electric mixer.<br /><br />Add the zucchini. Fold in nuts.<br /><br />Turn into lightly oiled or buttered pans, filling about 1/2 full. Bake in preheated 350 degree oven for 1 hour or until it tests done with a knife in the center. Let cool and wrap in a paper towel and then in plastic wrap, or in air tight containers. Freeze within 48 hours if not using immediately.Iris Crain-Longhttp://www.blogger.com/profile/14532632311299011159noreply@blogger.com0tag:blogger.com,1999:blog-1054084906988701556.post-24979434092437237332015-07-30T13:55:00.001-07:002015-07-30T13:59:20.016-07:00Chicken & Broccoli PizzaThis is a delicious variation of the <a href="http://downtoearthcooking.blogspot.com/2015/07/chicken-and-broccoli-casserole.html" target="_blank">Chicken & Broccoli Casserole</a>, but as a pizza rather than over noodles. It's always a hit.<br />
<br />
1 UNcooked pizza crust<br />
Aprox. 1 to 1 1/2 cups of the <a href="http://downtoearthcooking.blogspot.com/2015/07/garlic-basil-white-sauce.html" target="_blank">Garlic & Basil Sauce</a>, COLD<br />
1 and 1/2 finely diced or stripped chicken breasts, cooked as per the <a href="http://downtoearthcooking.blogspot.com/2015/07/chicken-and-broccoli-casserole.html" target="_blank">Casserole</a><br />
2 cups of small, blanched broccoli florettes<br />
3 cups of shredded Motzerella Cheese<br />
<br />
Roll out pizza crust to it's appropriate dimentions (if using a pre-package dough, follow instructions, if using fresh or home-made, roll to the instructions of your recipe.) If desired, coat bottom with cornmeal for more even cooking, and place on baking pan. Spread a moderate layer of sauce on crust, layer cooked chicken and broccoli on crust, top with motzerella cheese, and back at 350 degrees for 15 minutes or until crust is cooked through and cheese is bubbly. Let sit 10 minutes, then cut and serve.Iris Crain-Longhttp://www.blogger.com/profile/14532632311299011159noreply@blogger.com0tag:blogger.com,1999:blog-1054084906988701556.post-52167661243014216092015-07-30T13:33:00.000-07:002015-07-30T13:41:24.175-07:00Chicken and Broccoli CasseroleThis dish is definitely a staple in our house, and it can be mixed around with many different ingredients. Known simply as a variation of "Chicken Noodlely Goodness," if the sauce is made ahead of time, this can be a very quick weeknight meal.<br />
<br />
1/2 Chicken Breast per person, cut into 1" cubes<br />
Hot cooked noodles (to taste)<br />
3 cups of Broccoli florets, fresh or frozen<br />
Salt, Pepper, Powdered or fresh Garlic and Powdered Onion to taste<br />
1 1/2 Cups of <a href="http://downtoearthcooking.blogspot.com/2015/07/garlic-basil-white-sauce.html" target="_blank">Garlic and Basil White Sauce</a><br />
<br />
Over medium high heat, cook the chicken cubes in a small amount of oil with the salt, pepper, garlic and onion. Cook through thoroughly.<br />
Steam the broccoli if fresh, or blanch with boiling salted water if frozen, so that the broccoli is cooked but still firm to the bite (al dente.)<br />
Mix the cooked chicken, cooked broccoli and sauce, and pour over the hot noodles. Stir, sprinkle with additional Parmesan and serve. Can also be topped with finely crushed Ritz or other buttery crackers for a crunchy topping. Can be mixed together and placed into a lightly buttered 13x9" baking dish and heated for 10-15 minutes for serving at a pot-luck.<br />
Bacon can be added to this for an additional 'kick.'<br />
<br />
Iris Crain-Longhttp://www.blogger.com/profile/14532632311299011159noreply@blogger.com0tag:blogger.com,1999:blog-1054084906988701556.post-14710402588022496262015-07-30T12:55:00.003-07:002019-09-25T20:39:53.027-07:00Garlic & Basil Creamy Pasta SauceThis is a versatile sauce that can be adapted for many different uses. It's fairly quick and easy to make, and easy to make, and it freezes and refrigerated well. This recipe can multiplied, I usually make this double. Additional milk can be added to thin it out if it's too think for you. I will NOT say this is low-calorie nor "healthy," but it is tasty. And at least the Broccoli I usually put it over is healthy! <br />
<br />
1-batch measurements:<br />
<br />
1 8oz pkg. Cream Cheese (softened is best)<br />
1/2 of a full cube (i.e. 4 Tablespoons) of REAL butter, margarine doesn't work well...<br />
2 rounded Tablespoons (more or less) of minced garlic (jar is fine, powder, not so much)<br />
2 flat-measured Tablespoons of dry Basil (aka "sweet" basil, not Thai or anything...)<br />
1 teaspoon of Liquid Spoke (Hickory or Mesquite, apple-wood and so on doesn't work well in this)<br />
1/2 grated Parmesan (shredded also works very well)<br />
1/2 to 1 cup of grated Smoked Gouda, INCLUDE the skin, even if you think it's not going to melt - it will<br />
Approximately (give or take) 2 cups of whole or 2% milk. (Do not use Soy or Almond, for some reason it doesn't set up right. Same with 1% or low fat. I haven't tried Goat or other dairy milks.)<br />
<br />
Melt the butter on Medium heat, no NOT let it start to caramelize or burn. Add the garlic and basil, and saute them a bit to release the aroma and flavors. Don't let them "crisp" as that is too hot, turn it down. Seriously. Drop in the cream cheese by spoonfuls, stirring with a wooden spoon, coated-wire whisk or other strong, preferably non-metallic utensil. The butter mix and cream cheese *should* mix fairly well, if it's too oily, not too bad but you probably used too much butter. Dry Parmesan versus the shredded Parmesan will usually fix this, but it's pretty forgiving. Add the liquid smoke, stir the Parmesan and Gouda in by small handfuls, but DO NOT OVER STIR, just kind-of coat the cheeses by tossing with the hotter mixture - they'll melt, but you don't want this to turn grainy. When all of your cheeses seem fairly well mixed and melted, add in and stir well the milk. This is gonna get much thinner than you THINK it ought, but have faith, it thickens when it cools, and you want it a sauce, not a paste on your noodles or whatever. bring it back to a bubbly temperature and turn off, it's done. If putting over noodles, make sure your noodles are not drippy wet, or it will thin out.<br />
Let cool before putting in a container for freezing or refrigerating. It lasts about a month to six weeks in the fridge, I'd use it within 6 months in the freezer. If it lasts that long.<br />
<br />
Good on:<br />
Noodles<br />
Vegetables (both cooked or raw as an appetizer)<br />
Homemade Pizza<br />
Chicken bakes<br />
Polenta<br />
Eggs<br />
Rice<br />
Tortilla Wraps<br />
Use your imagination :)<br />
<br />
<a href="https://www.verywellfit.com/recipe-nutrition-analyzer-4157076" target="_blank"><img width="320" height="601.77" src="https://www.verywellfit.com/thmb/n3nUlidA9WQ-RaQvz5t1vb9ViAY=/1000x0/Nutrition-Label-Embed--461856688-3ae87a3ab3b742959750be33f77bc9ac.png" /></a><br />
<br />
<br />
Iris Crain-Longhttp://www.blogger.com/profile/14532632311299011159noreply@blogger.com0tag:blogger.com,1999:blog-1054084906988701556.post-3398823090781741082015-07-30T11:53:00.000-07:002015-07-30T14:00:32.484-07:00Welcome to Down to Earth CookingWelcome to Down to Earth cooking.<br />
What you'll find here is a
collection of recipes from my family or from the web that I've cooked,
tweaked, screwed up, fixed, and eaten.<br />
<br />
I'm not a "foodie," I'm a Mom.<br />
I'm not a "chef," I'm a Cook. <br />
I don't make "creations," I make Meals. <br />
I don't "sterilize," my kitchen, I Clean it.<br />
I don't "re-purpose food," I eat Left-overs.<br />
(Although I can make some really interesting things with leftovers!)<br />
My kitchen will never be seen on "Extreme Cooking," but will be remembered by my children and grandchildren. <br />
<br />
I'm
a Down-to-Earth Capricorn, Born on the East Coast, raised on the West
Coast by a Texan-born Mother and a Southern cook of a Grandmother who
made a point of telling everyone she cooked for the share-croppers when
she was 9. I love to eat, I love to share food with my friends and
family, and I love tinkering with recipes (in fact, I don't think I've
hardly *ever* cooked one more than once without tinkering with it,
honestly.) I even tinker with Hamburger Helper. In fact I rarely buy
them anymore because I make them from scratch.<br />
<br />
I rarely
measure once I've made something a time or two, unless it's something
really intricate like yeast breads, which hate me, or something where
the chemistry is sensitive. When I try making homemade mayonnaise I'm
thinking this is going to be the case. My friends say I'm stocking food
for
the Apocalypse, (they're right, lol,) and I tend to do so in very little
space. I have food in the oddest of places in my home, like closets and
under coffee tables. And I'll
admit when I goof something up, although it irks me to mess up a recipe,
and I'll usually find a way to salvage it, sometimes creating something
really interesting and tasty along the way. <br />
<br />
I have
cooked for two (hubby and I) and I've cooked for over a hundred (SCA
feasts.) Even when cooking for lots of people, I tend to cook on a
shoe-string budget, although not always. I usually cook with rather
easily found ingredients, so you probably won't be scrambling to some
strange market for some obscure item you have to learn a foreign
language to ask for. I think my favorite number to cook for is about 4-5, so that usually
means we either have some leftovers or I have friends over... sometimes
both, but rarely... I have a couple of sayings in my house:<br />
<ol>
<li>No one leaves hungry if they arrive during meals.</li>
<li>"Tis an ill cook who cannot lick their own fingers." ~ Shakespeare</li>
<li>Unless you are willing to do it my way instead of telling me your way, get out of my kitchen.</li>
<li>I can make a meal out of almost anything. </li>
</ol>
If this sounds like you, or how you'd like to cook (or both,)
browse through my pages and see what looks good. I'll try and get
pictures, but I don't usually have a camera handy when I'm in the kitchen.<br />
<br />
Happy Cooking! <br />
<br />
<br />Iris Crain-Longhttp://www.blogger.com/profile/14532632311299011159noreply@blogger.com0tag:blogger.com,1999:blog-1054084906988701556.post-15734394858735508242015-03-06T11:59:00.001-07:002015-03-06T11:59:36.473-07:00Mashed Potato Pancakes (Latkes)<p dir="ltr">So, every time I post on Facebook that I'm having mashed potato pancakes, everyone replies "yum!" so I thought it was about time to post the recipe. This is one of those things that you can tinker with until you find a mixture that you like. For example some people don't eat pork, so bacon is right out for them. The only two things that you really can't take out are the mashed potatoes and the eggs, unless you know of a good substitute for the eggs that will bind the mix. Everything else is fair game. </p>
<p dir="ltr">Even though this is technically a savory dish, don't be afraid to mix in sweet things. I like bacon or sausage, cheese and so on, topped with either ketchup or ranch dressing. The same batch of savory cakes will get drizzled (read drowned) in maple syrup by one of my sons. And I can see ground turkey and blue cheese for a bacon&blue effect or relish and mustard for a warm potato salad effect. The next time I have the ingredients I'm going to experiment with shredded chicken and buffalo sauce! The possibilities, as they say, are nearly endless. </p>
<p dir="ltr"><b>Mashed Potato Pancakes</b><br>
(All measurements are appropriate)</p>
<p dir="ltr">3-4 cups stiff mashed potatoes (left overs are wonderful)<br>
1 large egg for each cup of potatoes<br>
1 clove of garlic, minced, for each cup of potatoes<br>
1/2 of a yellow onion, finely minced<br>
1 tsp Liquid Smoke<br>
1 Tbsp of dill pickle relish<br>
1 "handful" of grated cheddar cheese<br>
Salt and pepper to taste <br>
1 Tbsp butter or ghee to saute with, plus extra for cooking</p>
<p dir="ltr">In a skillet over medium heat, melt the Tbsp of butter and gently sauté the garlic and onions just until they go from translucent to lightly golden. This can be sped up by adding just the barest DUSTING of baking soda to them as they cook. Do not over do this or it will taste AWFUL. Trust me. </p>
<p dir="ltr">While these are cooking, add all the rest of the ingredients (except the butter/ghee) to a large mixing bowl and blend well. The mix should still be quite stiff, you don't want it to be "pourable" like pancakes. If you want to get your hands in the mix and pre-form them, I suggest using slightly wet hands and wax paper. </p>
<p dir="ltr">You can either make ping-pong ball sized balls, flattering them to an even thickness of about 1/3 to 1/2 an inch between two pieces of wax paper and then chilling until firm. Or you can just opt for the odd shapes of throwing a spoonful in a skillet and smoothing out the thickness with a fork or spoon like I do. To make sure they don't stick, I either spray the pan lightly or add a "pat" of butter or ghee to the pan. Never cook these on high heat, they will just burn and be funky.</p>
<p dir="ltr">With the pan lightly oiled and the temp on medium, heat these flat little babies until you see the cheese on the top middle start to get shiny and melty, shaking the pan occasionally to make sure it's not sticking. Then flip and heat the other side to the same golden brown. Voila! </p>
<p dir="ltr">Mmmm, I just thought of a version of these as an all-in-one after thanksgiving brunch, mixing in turkey, corn and jellied cranberry, topped with warm gravy! <br>
*drools*</p>
Iris Crain-Longhttp://www.blogger.com/profile/14532632311299011159noreply@blogger.com0tag:blogger.com,1999:blog-1054084906988701556.post-1696178034860411592015-01-22T14:32:00.001-07:002015-01-22T14:32:07.417-07:00Easy Cheesy Taco Soup<p dir="ltr">So this was so easy and yummy I just had to post it. I can see SO many ways to change this up and tinker with it, and it's very frugal. I've gotten the ingredients for this in food bank boxes.  Well, most of them at least. This could easily be adapted for a slow cooker or to a vegetarian meal.</p>
<p dir="ltr">The fun thing about this soup is it can use up leftovers, it's not too spicy, it's quick and easy and warm for a cold afternoon. I can verify that kids and husbands like it too. We use Napa Cabbage instead of lettuce because it holds up to the heat better than iceberg lettuce. I typically have it on hand because I love it in salads; it's crunchy, has more nutrition than plain iceberg and holds in the fridge longer without getting nasty.  </p>
<p dir="ltr">Easy Cheesy Taco Soup</p>
<p dir="ltr">1 can of Campbell's Cheese soup<br>
1 can Rotel tomatoes and green chilies<br>
1 10oz can of red enchilada sauce<br>
1 tablespoon of cumin spice<br>
2 cups of cooked taco meat (leftovers anyone?)<br>
1 head of Napa Cabbage<br>
1 1/2 cups broken tortilla chips<br>
Sour Cream, Plain Yogurt or Ranch Dressing (optional)  </p>
<p dir="ltr">So in a medium saucepan whisk together the cheese soup and TWO cans of water. I didn't do this and it was lumpy until I fixed it. I think it would be much better to just do this to start with. Then add the cans of Rotel and Enchilada sauce, the cumin, and the taco meat. Heat over medium heat until good and heated. Don't bring to a boil, there's no need, and it could scorch the cheese soup. </p>
<p dir="ltr">In bowls, put your broken chips and cut up cabbage. Me personally, I like to cut up the fluffy part of the cabbage in 1"x1" pieces, but the center of the leaf I cut up in 1" x 1/4" strips. This way the really crunchy parts are bite-sized. You can put a little sour cream, yogurt or ranch in now, but I like it on top. Spoon in the soup and mix it all up and enjoy!! </p>
Iris Crain-Longhttp://www.blogger.com/profile/14532632311299011159noreply@blogger.com0tag:blogger.com,1999:blog-1054084906988701556.post-89503069948245815802014-04-26T12:54:00.000-07:002014-04-26T16:38:36.409-07:001 Pot Asparagus and Swiss OmeletSo, I've been reading through Jon Gabriel's book and I've been tossing around the main concepts of this plan for several months. I had an opportunity some months ago to try his program for $1 (WELL worth the money!) and I've played the morning and night-time affirmations but I'm horrible with schedules, so anything like that tends to fall by the way-side.<br />
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HOWEVER, this morning I woke up, Saturday morning, and I decided I wanted to have something HEALTHY for breakfast. I didn't really want anything that took a long time to make though, and I tend towards hearty breakfasts that will make me feel full. (Biscuits and Gravy anyone?) A week or so ago at the store I'd found Asparagus on sale, nice tiny spears (FYI, you want the small stuff, a pencil-size or smaller if possible) and I realized this morning reading the book that perhaps my body wanted whatever is in the asparagus! Made sense to me.<br />
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WOW!! I couldn't have been more right. I'd include a picture of the finished omelets, but I ate it all too quickly, so did my hubby! And I always have to cook a little extra asparagus because my crazy cat loves the stuff! I'm gonna make my fortune on YouTube one of these days with a video of the silly thing eating all the crazy things he eats (he likes batter-fried zucchini too!)<br />
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Anyway, here's the recipe for you:<br />
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<b><u>Asparagus and Swiss Omelets</u></b><br />
<b><u><br /></u></b>
2-3 Whole Eggs, scrambled in a bowl<br />
6-10 small Asparagus spears, washed/rinsed, bottoms trimmed off<br />
Pink Himalayan Salt (to taste)<br />
Garlic and Herb flavor Mrs. Dash (to taste)<br />
2 deli slices of Swiss Cheese<br />
A small pinch of Cheddar Cheese<br />
1 T of Verde Salsa (to taste, optional)<br />
1/2 teaspoon of Salted butter mixed with 1 teaspoon of Ghee (clarified butter, no fat solids)<br />
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I choose a medium pot to steam the asparagus, and since the steamer thing was dirty, I just actually boiled it slightly, but drained it in a small hand strainer. Take the asparagus out of the fridge, trim off the bottoms (which is more likely to be about the bottom half of them to be honest, to the point they're not "woody" anymore,) and rinse in lots of cold water. Meanwhile, bring about 2 cups of water *without* salt to a boil, drop the asparagus in, bring it to a boil again and time about 60-90 seconds until the asparagus turns bright bright green and is kind of Al Dente (tender but still a tiny bit crunchy to the bite.) Drain and set aside.<br />
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Turn burner down to about medium to medium high, depending on your range (it was 4 1/2 on my electric stove,) and dry the pot with a paper towel so no water is left. This is important because water and oil DON'T mix well. Once dry, put back on the burner, and add the butter/ghee mix. The reason for the mix is I think the flavor of butter adds to foods, and I don't think it's necessarily a *bad* thing, but Ghee is doubtlessly healthier and the milk solids are where the hormones and antibiotics and junk they put in our food likely resides. (Of course if you have access to organic, free range, antibiotic-free butter, feel free to use it.) The main thing here is to make sure the butter DOESN'T get brown or burn!! Make sure your burner has cooled off enough before this!!<br />
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Whip your eggs a *lot* before adding them into the pot. The more air, the fluffier the omelet. Pour it all at once into the pot, pulling the sides back a little and shaking the pot a bit to let the bottom unstick (or use a rubber spatula a little if you have to. Sprinkle with the salt and Mrs. Dash and put THE LID ON THE POT. Cook it for about 1-2 minutes. This will cook the eggs without having to turn it over (hard to do in the pot, but not impossible if you want to go for it...lol) Take the lid off, and if the egg is *mostly* done, layer the asparagus evenly in one half, turning part of the spears opposite so that you have tips at both ends.<br />
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Take one piece of Swiss and place it right in the middle of the side with the Asparagus, then tear the other piece in half and lay it over the tips. Then sprinkle the small pinch of cheddar over the swiss and put the lid back on for about 30 seconds. When the cheese is a bit melty, take the rubber spatula and fold the plain egg half over the cheese and veggie half, and slide onto a plate.<br />
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Now this is good by itself, and if inclined, go ahead and eat it this way, like my hubby did. *I* like verde salsa, and dotted *just a little* over the top of the omelet and WOW did it really enhance the flavor just that little bit it needed!<br />
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Enjoy!!<br />
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<br />Iris Crain-Longhttp://www.blogger.com/profile/14532632311299011159noreply@blogger.com0tag:blogger.com,1999:blog-1054084906988701556.post-1786304970970298542013-12-25T15:49:00.001-07:002013-12-25T15:49:08.689-07:00Sauted Chicken This recipe was given to my grandmother from someone at the embassy of Ghana and was strongly kept a secret until my mom gave it to me. I don't really believe in "secret family recipes" because any decent cook can usually come up with a mock version with a little trial and error. So instead, I'm sharing it.<br />
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The original recipe was designed to use left over KFC, but I like my homemade fried chicken better than KFC, so a day or two after I make fried chicken, *if* there's any left, I make this. However, if you don't want to wait, you can just take some chicken cut into strips, floured and fried, and drop them right into the pot of sauce. I like to do this, and even add the scrapings from the bottom of the fry pan, as it adds more chicken flavor. Adds some grease and carbs too though, so it's up to you. This is good in a slow cooker as well.<br />
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<u>Ingredients: </u><span class="Apple-tab-span" style="white-space: pre;"> </span><br />
1 whole chicken, cut up, or fried chicken from other source<br />
1 whole box of dried onion soup mix, prepared according to directions on box<br />
1/2 cup of lemon juice, or juice of 1 1/2 whole lemons (to taste - I like it tangy)<br />
1/3 cup of dark (regular) worcestershire sauce (lea and perrins or french's I've found best)<br />
1 family size can (or 3-4 small cans) of Cream of Mushroom soup (campbells seems to taste better than generic, especially the golden mushroom. If you use the low sodium, you'll probably need to add a little salt.)<br />
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<u>Instructions:</u><br />
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In a 2 quart saucepan, cook onion soup according to directions. Add fried chicken, lemon juice and worcestershire sauce, and cook over medium-low heat about an hour until chicken is falling off the bone and falling apart. Use a slotted spoon to pull chicken out of pot, and add in the cream soup with a wisk to break up the soup. Do *not* add water, just the soup. Turn up to medium-high and when it's thickened up, add the chicken back in, removing as many bones as possible, turning back down to medium. Cook about 5-10 minutes and serve over stiff mashed potatoes or rice in a deep plate or a wide bowl. Can top with a little parmesan cheese or a dollop of sour cream, but it's good just as is!<br />
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This is surprisingly better the next day warmed up, also dump cooked rice in it and make an amazing chicken and rice soup.<br />
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Iris Crain-Longhttp://www.blogger.com/profile/14532632311299011159noreply@blogger.com0