Thursday, September 16, 2021
Tuesday, September 7, 2021
The biggest meal was a traditional southern Sunday dinner. I haven't cooked like this in ages. I baked the ham and used the brown sugar-mustard glaze we like. I also made macaroni and cheese, roasted okra (the okra was from our garden) and sour cream muffins. Baby limas, deviled eggs and pickled peaches completed the plate.
1 beef chuck roast (or any other roast--brisket works great)
salt, pepper, & garlic powder
1 jar marinara sauce with Cabernet, red wine or portabella mushrooms
1 onion, sliced thin
Place beef, rubbed with salt, pepper and garlic powder, into crockpot. Cover with sliced onion. Pour spaghetti sauce over. Cook on HIGH for 6-8 hours. When fork tender, slice meat and place back into sauce while preparing grits.
quick-cooking grits (the 5-minute kind—not instant)
1 teaspoon garlic powder
1 cup shredded Cheddar cheese (or cheese of your choice)
Cook grits for 4 servings, according to package. Stir in garlic powder and shredded cheese. Stir until cheese melts. You can adjust the garlic powder and cheese amount to suit you.
2 large broccoli crowns, cut into bite-size pieces & steamed until tender
3-4 chicken breasts, cooked and cut up
2 cans cream of chicken soup, undiluted (I used one chicken & one mushroom)
1 cup mayonnaise
1/2 teaspoon curry powder
1 teaspoon fresh lemon juice
1 cup shredded sharp cheddar cheese
2-3 slices bread, toasted & made into bread crumbs (about 2 cups)
1/3 to 1/2 stick butter, melted
Spray 9x13-inch baking dish with PAM. Arrange broccoli in bottom. Put chicken evenly over broccoli. Mix soup, mayonnaise, curry powder, lemon juice and spread over chicken. Sprinkle cheese over the soup mixture.
Mix melted butter and bread crumbs and sprinkle over cheese.
Bake at 350º for 30-35 minute, until hot and bubbly.
I am delighted to have finally made this recipe I've heard about for so long. I forgot to ask Audrey what she served with hers. So we had pasta cooked brown rice and fresh fruit for the side dishes. We had the leftovers for lunch the next day and both Daddy-O and Jessica said they thought it was even better the second day.
The next time it's my turn to take supper to book club, I think I have my menu!
If the jazz piano thing interests you at all, you will enjoy this video. I am currently signed up with his program. Can I play like this? Of course not. But I'm learning. There are many, many free video tutorials from him on YouTube. Just google "Piano with Jonny YouTube." I played around with those for quite some time. Then maybe you'll be like me and decide to jump in and try the full program. Let me know if you do and we can cheer each other on.
NOTE: For reasons I don't understand the video is not showing up on the mobile view. At least on my phone. Use this link if you are interested: https://www.youtube.com/watch?v=0CA0-HpKYZg
Tuesday, August 24, 2021
|Baked Bowties w/Tomatoes, Spinach & Mozzarella|
I just realized that a month has passed since I posted. A WHOLE month. That was not an intentional break. But I think I didn't have anything to say. I haven't cooked a lot—at least not a recipe that you haven't seen a bunch of times already. I looked to see if there were farm photos I could share. At least I could post some nice photos! But there are barely any photos at all.
In this past month we did get some family time to celebrate a birthday. But there are no pictures of that either. All of that celebration was outside and we had significant distance between us. We didn't get the birthday hugs that we wanted, but it was fun. To quote one of my favorite bloggers, "I’m trying to celebrate what I’ve got, rather than (think about) what I wish could happen."
I was reminded last night that my kitchen was not completely closed these past weeks like it felt. A friend returned some containers from a couple of meals I dropped off at her door while she was sick. I also left a dinner on the front porch for another friend last night. The dinner I delivered was her portion of our book club supper. She was sick and missed our gathering. This recipe has been on this blog before, but none of the book club girls had ever had it. It's so easy. I'm not sure why I had not taken it to book club before. I told them we were having a "meatless Monday."
These ladies always ask, 'Is the recipe on your blog?" I told them it was but it would be a good one to post again if I had made a new photo. I didn't think about snapping a picture last night until we had finished eating. One friend laughed and said, "You should make it now with that one spoonful left in the dish. Then people would know we loved it." The photo above is from several years ago.
So here is the recipe again. Except last night I doubled everything. I know math is not my strong suit, but the recipe as written fits into a 2-quart dish. When I doubled it, I put it all in a 3-quart dish. (2 + 2 = 3?) It was full to the top. And we nearly ate it all!
This is such a simple recipe, but I do have a few tips:
- Heat the tomatoes in a non-stick pan. Then add the Alfredo sauce to that. The cheese-alfredo-tomato combination can be hard to clean in a regular pan.
- I use a 4-cup measuring cup to microwave the Alfredo sauce. Or a big 8-cup one for the doubled recipe.
- I even use a silicone spatula to stir it all because that sauce really wants to stick to metal. Then the measuring cup and spatula can go in the dishwasher.
Back when we found this recipe somewhere (I truly don't remember where) it used a saucepan for the Alfredo sauce, a saucepan for the tomatoes and of course, a big pan for the pasta. It was too many dirty pans. And the cheesy sauce was really hard to clean up. It's a wonder I kept making the recipe. But we really liked it. Then one day, it dawned on me to heat the sauce in the microwave. SO. MUCH. EASIER. And we have changed the ingredients enough that this is only a cousin to the original.
And I just remembered this photo from a couple of weeks ago. We saw the end of the rainbow. It ended in our pasture beside the house. This is the third time I've seen the end of a rainbow. Have you ever seen the end of a rainbow?
Friday, July 23, 2021
|Apple Pineapple Dump Cake|
"Remember Jell-O salads and cheese sprayed out of a can? When every pantry held Velveeta and all the kids wanted to drink Tang? Join historian and author Leslie Goddard for a nostalgic look at the food innovations and marketing approaches that transformed how we ate at midcentury."
REMINDER: If you subscribed to this blog by using the email box that was on the right hand sidebar, remember that there are major changes happening to that service. I have read all of the alerts and to be honest, I didn't understand most of what they said. BUT if you used that sign up option, and find that in the coming weeks you are no longer getting any blog notices, that may be why. I think there are other feed services out there that you can use.
Wednesday, June 16, 2021
I am 10 and a half years old. I love to cook for my family. I have always admired cooking for years. Mimi calls me Little Sister on her blog. I started learning to cook when I was 3. First, in my play kitchen. But I really learned to cook real foods at age 6.
I have seen my Mom and Dad made guacamole for like forever. So I wanted to learn how to make it. Usually we always have a taco Tuesday so I have had a lot of practice making guacamole. It is really simple, so Mimi let me be a guest on her blog so now I can share my recipe with you.
|Mean Green Guacamole|
MEAN GREEN GUACAMOLE
(All measurements are approximate. I use one avocado per person.)
1/4 cup diced onion
1/2 cup diced tomatoes
1/8 teaspoon salt
1/8 teaspoon cumin
a squeeze of lime juice
cilantro, optional (but I don't use it because Daddy and Daddy-O don't like it)
First, cut avocados in half and scoop out of shells. Then cut them into cubes. Put in medium mixing bowl.
Second, add diced tomatoes and onions.
Third, sprinkle spices over avocado mix. And add the lime juice.
Last, get a spoon and stir until is well blended. As you stir, the avocado will mash up some. My daddy doesn’t like it smooth, so I leave it chunky.
Serve immediately with chips, so the avocado doesn’t get brown.
While Little Sister was cooking, Baby Girl was out taking photographs.
This sunset photo was my favorite.
|Photo by Baby Girl, age 7|
Monday, June 7, 2021
|Peach Ice Cream|
1 (12-oz) can evaporated milk
1-1/4 cups whole milk (I have also used low-fat but it's not as creamy)
about 1 cup of cut up ripe peaches (I used 2 large peaches)
2 tablespoons sugar
a good squeeze of fresh lemon juice (about a tablespoon)
1-1/2 teaspoons vanilla
Use a whisk to mix the 3 milks together thoroughly and chill for 30 minutes. (I just put my cans of milk in the refrigerator ahead of time.) Mash up peaches with fork until there are no big pieces left. Stir in sugar, lemon juice, vanilla and salt. Mix peaches with milk mixture. Pour into ice cream maker and freeze according to appliance directions. Freeze until done, about 20-25 minutes.
At this point, it's very soft. You can place the ice cream container (removed from maker) into the freezer for about 15 minutes to firm it up a bit. Or, transfer to a plastic container and freeze it.
These early variety peaches never got very soft, so I ended up using my handheld immersion blender on the peach/sugar mixture. Mashing with a fork wasn't happening.
Don't like peach ice cream? Use this recipe and change the fruit. (We love the strawberry version.) Or, double the amount of vanilla if you want to make vanilla ice cream. Cookies & Cream also works. Just add your crumbled Oreos after the vanilla ice cream mixture is about half frozen. These ice cream makers have an open top so you can do that while it's running.
Monday, May 31, 2021
|Summer supper—pork tenderloin, orzo spinach salad, grilled corn, sautéed apples.|
What a week! We had Little Lady and her mama and daddy in residence here at the farm for a whole week. We had not seen her in far too long. Last time we saw her in person, she barely had hair, she wasn't walking, and she had maybe four teeth. Now you can see the curly hair. And she walking AND talking. (Some words that you could understand, many words that we can understand.) And has too many teeth to count.
We caught up on things that Mimi does best. Like reading books, snuggling....
3/4 cup low-sodium soy sauce
1/2 cup bourbon
1/4 cup Worcestershire sauce
1/4 cup water
1/4 cup canola or vegetable oil
4 garlic cloves, minced (I used 2 teaspoons of jarred minced garlic)
3 tablespoons brown sugar
1 tablespoon ground black pepper
1 teaspoon white pepper
1/2 teaspoon ground ginger
Grill, covered with grill lid, over high heat (400 to 500 degrees) for 30 minutes or until meat thermometer inserted into thickest part of meat reads 155 degrees, turning occasionally. Remove from heat; cover with aluminum foil and let stand 10 minutes or until thermometer reads 160 degrees.
Put tenderloins in an oven that has been preheated to 400 degrees for 30-40 minutes, until thermometer reaches 155-160 degrees. Let rest before serving.
1/2 box (16-oz) orzo, cooked according to package directions
1/2 bag (5-oz) baby spinach, roughly chopped
1/3 cup chopped red onion (use the amount that you want)
4-oz. container crumbled feta cheese (or crumbled goat cheese)
1/4 cup olive oil
1/4 cup balsamic vinegar
1/2 teaspoon dried basil
1/4 teaspoon pepper (I used a few grinds of fresh pepper)
While orzo is cooking, mix the dressing--oil, vinegar, basil, pepper. Set aside.
Drain orzo thoroughly when done. Stir in chopped onion, spinach and feta. Whisk dressing again. Pour dressing over the pasta and mix to coat thoroughly. Cover and refrigerate until chilled.