Jump to content
  • Sky
  • Blueberry
  • Slate
  • Blackcurrant
  • Watermelon
  • Strawberry
  • Orange
  • Banana
  • Apple
  • Emerald
  • Chocolate
  • Charcoal

Feed Jinger

Sign in to follow this  
  • entries
    23
  • comments
    111
  • views
    693

Contributors to this blog

  • HerNameIsBuffy 6
  • MarblesMom 6
  • laPapessaGiovanna 2
  • OnceUponATime 2
  • SpoonfulOSugar 1
  • DaisyD 1
  • BlackberryGirl 1
  • CharlieInCharge 1
  • MargaretElliott 1
  • Diggingupdirt 1
  • Maggie Mae 1

About this blog

Feed Jinger is a group blog of the FJ community.  Members will offer their own takes on some of the fundie favorites as well as tips and tricks, gardening hints, recipes and more.

Entries in this blog

Cranberry Orange Muffins for the Three Bears

I want to preface this by saying I am kind of embarrassed that this is my third blog post here in a row and if other people don't start posting let my insecurity be on your heads.  Also - I am well aware that I'm FJ's Jill Duggar of food photography.  I'm terrible ... snark away, judgey people. I love cranberry-orange muffins and in company meetings I'd make sure they ordered one for me from Panera, but I prefer mine because they are slightly less sweet. The three bears reference is because I always bake these in 3 sizes:  Jumbo, regular*, and mini muffins. I have three kids and this is one of the few things they all love.  Sometimes they like the jumbo when grabbing one as a breakfast muffin on the way to work or school, we all love the regular, and mini-muffins are great when you want just a little bite without eating a whole one...because for me breaking into a whole muffin means I'll try to save for later but will finish it in short order so mini-muffins are perfect for those times you need a little taste of happiness without making a cupcake sized commitment. *regular being typical cupcake tins. This is my grandma's recipe.  I am sure she got it from Ocean Spray originally and tweaked it as it's similar.  This is for a double batch which will make a tray of each size (6 jumbo, 12 regular, and 24 mini.)  It is also good in loaf pans as cranberry bread, but muffins leave less crumbs on my counter.  Those of you who have neater families who wipe up their own counter crumbs may enjoy the bread, this recipe makes 2 loaf pans. Ingredients: 4 cups flour 2 cups sugar  1 tbsp baking powder 1 tsp baking soda 1 tsp salt 1.5 cups orange juice 4 tbsp melted butter (or Imperial margarine) 2 eggs, well beaten 4 cups fresh cranberries* halved or lightly pulsed once in food processor.  (*I do not use nuts in this recipe.  If you prefer nuts then cut the cranberries to 3 cups and add one cup of pecans) Preheat oven to 350 Butter tins or line with cupcake liners...I'm a big fan of spray butter Sift together dry ingredients (flour, sugar, baking powder, baking soda, and salt.) Mix together wet ingredients (OJ, butter, and eggs.)  Add melted butter to OJ before adding eggs so they don't scramble from the heat. Pour wet ingredients into the dry and mix together by hand until just combined. Like with all such muffins do not over mix or you will get a very tough end product. Fold in cranberries until evenly dispersed throughout the batter, again don't over-mix.  You don't want them whole, but not minced - big chunks are best.  I use my food processor on all 4 cups at once and pulse it once. Fill tins: Regular - 1 ice cream scoop of batter per muffin. Mini - 1 melon baller scoop per muffin Jumbo - 1.5 - 1.75 ice cream scoops per muffin. Bake: Regular - 25 minutes Mini - 15 minutes Jumbo - 30-35 minutes Done when tops are golden and butter knife comes out clean. (posting now but will upload pics from phone shortly.)            

HerNameIsBuffy

HerNameIsBuffy

 

Apple Crisp

I was planning on making an apple crisp today and thought it would be fun to blog it, in light of Jill's attempt which looked like potato wedges covered in gravy. It turns out I won't be eating crisp, but rather humble pie.  For the first time I had to fuss over mine to get it to come out right and in the end it's tasty...but ugly. I'm blaming a Duggarville curse. Oh, another Duggar tie in is that with the exception of the cinnamon I got everything at Aldi.) Ingredients: (This makes enough to fill a 9x13 pan full - so for a normal size batch you can halve the amounts.) 8 heaping cups of fresh apples 1.5 cups packed light brown sugar 1 cup all-purpose flour 1 cup rolled oats 1 cup butter (room temp) (or 2/3 - see instructions below) 2 tsp cinnamon 1.5 tsp nutmeg Preheat oven to 375 and  butter 9x13 pan.  I love spray butter so much. Peel and core apples.  I use one of those apple corer/slicer things which cuts them into sections as you'd use for apple pie.  That thing is a time saver, worth every penny of the couple bucks I spent on it 10 years ago.   Spread apples evenly in buttered pan. In a large bowl cut the other ingredients together with a pastry cutter until combined.     Cover apples evenly with mixture and bake for about 45 minutes.  Ovens and apples vary so check after about 30.  When done the apples will be soft and sauce will be bubbly like pie and the top will be golden and crispy.       (originally I had used 2/3 cup of butter but after a half hour it was too dry so i sliced the remaining 1/3 into pats and added to the top and baked for another 15 minutes.  I've never had to do this before so either it was the Duggarville curse or these apples weren't as juicy as others I've used n the past.)   Let stand for a while.  Some serve crisp with ice cream, but we're not huge fans of a la mode in my family so we eat it straight.  As God intended.  

HerNameIsBuffy

HerNameIsBuffy

 

Zsa Zsa's Goulash in Name Only

I attempted to make Zsa Zsa Gabor's Dracula Goulash tonight and in the end I modified it so much it bears little resemblance to hers.  http://travelingboy.com/archive-travel-wendy-zzgabor_goulash.html What she had to say about this dish, "Dahlings, this is the dish I use to catch a man. And if I want to get rid of him I stop making it. It's one of Hungary's national dishes and it's so good that even when you serve it with caviar, your guests will rave about the goulash. Try it, it's my favorite."  Also "Dahlings, make sure you serve Dracula Goulash with a rich red wine. In Hungary we serve it with Bull's Blood wine. And watch out, this dish will stir you man's blood as well. Enjoy!" I made two modified versions, one vegetarian.  Neither will stir anyone's passions, but it was enjoyed by the members of my family who like sauerkraut. Zsa Zsa said this will "serve 10 hungry Americans or 8 dieting Hungarians" but I halved the recipe as it was just way too much food.  Half was more than enough for 3 adults for dinner, leftovers, still had half of each version to freeze. The original recipe and my modifications in brackets:    2 red onions, sliced  [white onions because that's what I had] 3 lbs. stewing pork [1.5 lbs] 3 lbs. stewing beef [omitted.   Replaced with sliced baby carrots, julienne mini sweet peppers, and in vegetarian version one small yellow squash] 2 smoked Hungarian (or Polish) sausages [1 Polish sausage about 10 oz] 4 pounds pre-washed sauerkraut [1 28 oz jar] a handful of caraway seeds [small palm-full] Hungarian red paprika [The instructions say to use only Hungarian paprika or don't bother making it, but I just pretended the McCormick paprika in my spice cabinet came from Hungary] 2 cups of sour cream [aprox 1 cup] olive oil or butter [both] salt and pepper to taste fresh parsley bottle of red wine [I had little bottles of red so I used one in each version with a 2 cups of vegetable broth] My additions: Diced tomatoes Tomato sauce Egg noodles  ____________________________________ I have a vegetarian in my family so I made two pots, the recipe is the same except for the addition of meat to one.  I sauteed the onions, vegetables, and pork in oil and butter (a little butter for flavor and oil to up the smoke point.) Salt, pepper, paprika, and caraway seeds and once the pork was cooked and onions translucent I added the wine.  Let it cook down for about 10 minutes on low heat and then added the diced tomatoes, sauerkraut and 2 cups vegetable broth and the sour cream to each pot Simmer for about an hour, stirring occasionally.  While stirring I noticed sauce wasn't thick enough so I split a can of tomato sauce between the pots.  This worked, gave it the consistency of stew base. I served over egg noodles with crescent rolls on the side.   It completely veered from her original as that called for no tomatoes or veggies besides sauerkraut, but tbf it's hard to make a vegetarian version of a recipe that calls for 6 lbs of meat plus 2 sausages. [add pics]

HerNameIsBuffy

HerNameIsBuffy

 

"Hawaiian" style mac salad

This is NOT your grandmothers macaroni salad, and I am not Hawaiian. This is more of a knockoff of the West Coast chain restaurant - L&L. Found in food courts, this recipe is far from healthy.  Salt your water. This is the only time you get to season your pasta. So dump some kosher salt in the water. Alton Brown I believe once said it should taste like mermaid tears. I use a fair amount and find it difficult to add too much.  Boil the water and cook the noodles. I use elbow noodles, but I also live in a far off place and often Safeway is out. So unless I'm in the mood to head down the road and find out that Freddie's is out too, I will substitute mini penne or something else similar in size. Noodles should be Al dente. I don't have times for you. Taste your noodles or follow the directions on the box. Drain the noodles. Rinse with cold water to stop them from cooking. I do a quick rinse and then add them to the mayo while still warm. This is a personal preference. If your noodles are still warm, they will absorb the mayo. If they are chilled, they get the silky dressing that other people prefer. Good cooking is about knowing your own tastes.    Add them to the chopped onion, green onion, and 🥕. I usually do my veggie prep first. So hopefully you followed the one rule of cooking and read the entire recipe before starting.  I usually use about 1 cup of mayo to 1/2 a pound of dry noodles (half a box).  I think it goes well with a shot of Jameson, the food of my people. The cutting board looks dirty, but it's also stained with bad lighting. I don't wash between veggies, but i do clean and santatize after working with meat. Once everything is combined, shove the entire concoction in the fridge. Let the flavors get to know each other.    Don't forget to salt the water!  Oh, and white pepper at the end. It'll look better than black pepper.    You can pair this with fake kalua pork. Take a pork butt, rub with liquid smoke and salt, and place in a crock pot. Cover and cook until it's done. Shred with a fork. Eat.

Maggie Mae

Maggie Mae

 

Chicken Soup

So, I got my carrots, celery and onions in some buttah and olive oil.  Added poached chicken thighs.  Some spices, you know, the garlic, the oregano, the thyme and some kosher salt and some broth.   Man, this was good.

MarblesMom

MarblesMom

 

Christmas Recipes

Well, I am bringing the before-mentioned stuffing, and this incredible pie:  http://www.pauladeen.com/apple-crunch-pie-with-red-wine-caramel to our Christmas dinner.  I will post pics if I remember.

MarblesMom

MarblesMom

 

pumpkin cheesecake disaster (but delicious)

So I attempted to bake a pumpkin cheesecake (in my new to me fancy oven) for a holiday party. Let's just say it didn't go very well, to say the least.  My new range is electric viking (never used electric before). The oven has settings i have never used such as convection oven, bake, oven, convection bake, and another setting. *side note I didn't buy this range it came with the new house i just purchased. Well lets just say I used the convection bake option and it didn't work out well for me.   I wish I had pictures, but sadly i do not. Inside of the cheesecake was delicious, the crust and top were burnt to a crisp and uneatable. So my mom being the master baker she is took the recipe and made it correctly and it was  delicious. So, i wanted to share it with all of you.     Chocolate pumpkin cheesecake 3 8 oz cream cheese, softened 1 Oz can pumpkin puree 4 large eggs 3/4 c sugar 1/2 c light brown sugar 1/4 c sour cream 2 tsp van extract 2 tbsp all purpose flour 1 tsp pumpkin pie spice 1/2 tsp cinnamon 1/4 tsp kosher salt Crust 24 Oreo, whole 6 tbsp melted butter Directions preheat 350* don't use convection bake option lol beat cream cheese until smooth, add pumpkin puree, eggs, sugars, sour cream, vanilla, pumpkin pie spice, cinnamon, and a pinch of salt. Beat until combined and no lumps. set aside Crust crush Oreo until fine crumbs form, add melted butter and coat Oreo crumbs. spray 9in spring form pan with cooking spray and press Oreo mixture to the bottom of the pan. pour cheesecake mixture on top of Oreo crust. Bake for 1 hour. once baking is done release pan and let cool for 1 hour, then refrigerate for at least 4 hours   Optional but delicious drizzle chocolate and caramel on top and serve with whipped cream you won't be sorry    PS my mom said next time she will bake this using a water bath but i don't know to do that.  I'm just a girl who reads recipes tries them and usually burns it. Then gives mom said recipe and she makes them better. But i am determined to learn how to bake.   

Diggingupdirt

Diggingupdirt

 

I made die-hard cranberry haters like cranberry sauce, so I've got that going for me, which is nice.

All right guy
s, I'm quite proud of the apple-cranberry sauce I whipped up this year. Just toss a bag of dried cranberries, a half cup of cranberry juice, a half cup of apple cider, and a cup of sugar, and a cinnamon stick into a pot. Cook five minutes. Add two chopped apples (I used honeycrisp). Cook another five minutes. Make a slurry with two teaspoons of cornstarch and some of the juice from the pot. Add that, and cook another five minutes. Chill until jiggly. I want to try it with fresh, I think I'd need to up the sugar content for that. It might not look like much, but it's autumnal and festive and delicious. Also: one part spiced rum, two parts cranberry juice, two parts apple cider. I like the combination of cranberries and apples, can you tell?  

MargaretElliott

MargaretElliott

 

Stuffing

Ok, so I made stuffing, too.  Browned Jimmy Dean sage sausage, remove, add in a stick of butter (yes, a whole stick!) to sautee the onions and celery, moxed in two packages of Pepperidge Farms seasoned bread cubes and broth.  Baked at 350 for about 45 mins. It smelled amazing while cooking and it was delicious!  I didn't do any measuring. Clearly, I am never going to be a professional food blogger.  But you are welcome to come eat here anytime.

MarblesMom

MarblesMom

 

Bacon wrapped dates

Happy Thanksgiving FJ! We went to a friend's house for the day and brought an appetizer to share. They are really easy, just stuff the dates with a little goat cheese and wrap in bacon secured with a toothpick. Bake at 380(F) for 10 minutes, flip and 10 more minutes. They were a HUGE success and they are a great prep-ahead dish. Hope everyone had a good holiday. 

CharlieInCharge

CharlieInCharge

 

Rolls

And my total cheat frozen dough balls, getting ready to rise for 3 - 5 hours, per the package.  "Someone" suggested eating at 1 pm, so I am up before the sun to make this all happen. Please excuse the stovetop - I know, I know, the 80's called and they want their kitchen back.  Working on it, I promise.

MarblesMom

MarblesMom

 

The Great Thanksgiving Day Disaster Chez BlackBerry

Ohhhhhhhh Lord..

In 1999 we were getting ready for a nice family Thanksgiving just the 4 of us.. me, BlackBerryBoy, 2 young adult kids (BlackBerryKids 2 and 3) BlackBerryKid1 was away in college...The potatoes were boiling merrily almost ready to drain and mash, the turkey was within 5 minutes of being removed from the oven, life was good.

I popped the dinner rolls into the oven to bake, shut the door and heard an ominous "click-thud" and the self cleaning turned on, immediately starting the temp towards 800 degrees.

I tried turning it off, tried opening the door but the latch had locked...

I grabbed everything off the top of the stove and put it on the table, (remember, the potatoes were boiling) I kept trying to get the oven door open and BBk2 asked, "should we call Uncle Goy to come down? " I said "why? so he can stick his penis in it?" BlackBerryBoy is NOT handy, and Uncle Guy did a lot of the "guy" stuff for us.

I got the top of the stove lifted up but still couldn't release the lock.

I told BBK2 "go get my cold chisel."  I took a good whack at it, the lock mechanism broke, and the stove lurched, spewing hot turkey grease all over the inside of the oven where it promptly caught fire. AND the glass window in the door cracked.

I grabbed a box of baking soda and threw it all over the oven, which put out the flames and covered the turkey and rolls with a cloud of baking soda. I got the turkey and rolls out of the oven, and tossed BBK2 a dishcloth and told her to wash off the turkey and dust off the rolls.


By now the potatoes had been soaking all this time in the water and when I spooned one up it disintegrated. I poured off as much liquid as I could and threw in a bunch of cream and butter and hoped for the best.

All this I did quietly, not letting BBBoy know that anything was wrong.. didn't want to spoil his dinner ya know..LOL

We all sat down to a very nice looking dinner, and at the end, BBBoy asked.."did you do something different to the rolls this year? They have a really great flavor..?" yeah hun, my new charcoal and baking soda rub....


I got a new stove the next day.

BlackberryGirl

BlackberryGirl

 

Roasted Veggies

I make this for every potluck. It is always requested by at least one person so I keep making it. Warning: I don't measure stuff... Ingredients 1 bag of red potatoes (You can whatever kind. I like the red and one bag is the right amount.) 1 bag baby carrots 1 bag pearl onions At least 2 bulbs of garlic (love garlic) 1 TBS each of Thyme, Rosemary, and Basil (I just pour some in my hand to measure) 1-2 tsp pepper A sprinkle of sage (that one's easy to overdo) Enough olive oil to coat veggies. I just give it a swirl over the pan. Instructions Preheat oven to 375 Wash and cut potatoes to approximately the same size as baby carrots. Peel onions and garlic (if any cloves are real big I slice them in half, otherwise, whole cloves). Put all the veggies in a roasting pan and drizzle olive oil over them. Sprinkle herbs on and toss to coat. Cover with aluminum foil and roast for at least 2 hrs (It always seems to take a different amount of time. Cook until potatoes are soft.) Clear as mud? It's really not possible to mess it up.

DaisyD

DaisyD

 

Sospiro di dama-A dame's sigh

This was my birthday cake this year, I took pics because I meant to post it to celebrate with you the first Madam President (my birthday in November 7th) but we all know how well that plan went. The romantic and delicate name (no idea where it comes from) of the cake wasn't fit for the rage inducing occasion anymore.  Anyway here's it, containing the right amount of chocolate and grappa (or rum, or cognac as you prefer) many of you may find helpful to face a festivity with unbearable relatives.  Ingredients: -6 eggs, 6 spoonfuls of sugar, 250gr of white flour, 150gr whole wheat flour, 200gr amaretti, 200gr of chocolate, 140gr of butter, 4 big pears (or nashi or apples as you prefer), 50gr of grappa, a pinch of salt, baking powder.  I prepared all the ingredients, melted the butter, sifted the flour with the baking powder and the salt, put the yolks in a bowl with half the sugar and the whites with the other half of the sugar, cut the chocolate in chunks, crushed the amaretti (not too much, better to leave them in pieces not a flour) and peeled and diced half a pear (the other half became my daughter's mid afternoon snack) and some little nashis (to be honest the recipe required apples but I love chocolate and pears). Heated the oven. I whipped the whites till hard and then the yolks until they change consistency, ripples and the sugar melts.  I mixed them carefully stirring with a slow bottom-up movement until the mixture became homogeneous.  Added the flour slowly one spoonful at a time always mixing as before, when it started becoming too dense to mix well I started adding some melted butter and alternating it with adding the flour.  When the mixture was homogeneous again I added the chocolate, the amaretti and the fruits. Last thing the grappa. Poured everything in the oven pan and cooked for 45 minutes more or less (always check with a toothpick) at 180ºC. And this is it If you take it out immediately from the oven pan and let it cool on a grid it won't shrink. And the following morning for breakfast I should have put confectioners sugar on it but my daughter tends to inhale it eating and then chokes and coughs.  I love this cake, it's a spirit lifter.

laPapessaGiovanna

laPapessaGiovanna

 

Brine

Comrades, the turkey is in the brine.  I repeat, the turkey is in the brine.  This is not a drill.

MarblesMom

MarblesMom

 

Baking with veggies

So lately I've been doing my best to empty out the freezer. So I got out my pumpkin puree and my lumpy beetroot puree and went looking for recipes. The purees were made from roasted veggies last year. I have a go-to pumpkin waffle recipe thanks to Smitten Kitchen. The trick to a good texture for those is to have a good smooth puree and do not over-beat your egg whites. It makes a huge difference to the recipe if the egg whites are still soft. I didn't take photos because I forgot and I won't rehash the recipe, because you can just follow the link if you want to see if. I came very close to making beetroot puree waffles, but at the last minute decided not to. It was probably a good plan because there really is such a thing as too many waffles. Instead, I decided that I didn't want to cook something for dinner and we would eat beetroot pikelets (mini pancakes). I also forgot to take photos so this is the only picture you will get:     My Beetroot Pikelet recipe: Whisk together beetroot puree*, one egg, milk* and a packet of vanilla sugar (you can also just use a spoonful of plain sugar) Add self-raising flour*, a dash of cinnamon and a pinch of salt. Melt a bit of butter in your frying pan then pour the excess into your batter. Mix it all together; it should be only just slightly thicker than pancake batter - mine was too thick. Add more milk, or flour to get to the right consistency Add spoonfuls of the batter onto your frying pan. Flip when you get little holes appearing on top and cook the other side. Serve warm with freshly made raspberry and strawberry jam. YMMV but I swear, it's not quite as weird as it sounds.   *If I was going to guess how much milk, puree and flour should be used, I'd go with half a cup for puree and milk, and a cup of flour. I could be way off because estimations of stuff like that is really not my thing.  And my ginger is still growing, just in case you were wondering  

OnceUponATime

OnceUponATime

 

Creamed Tuna

Yesterday, I made creamed tuna for lunch. It's a comfort food here – something we go to when someone is tired or down (and sometimes even sick.) It's also one of the cooking arenas where my husband admits I'm great. (We get a bit competitive in the kitchen.) The reason I think this is worth blogging is because it is made with white (or bechamel) sauce. For the sake of those who don't cook much – or who want to cook with a small child – this is one of the first dishes I learned to make. It's also considered one of the “great” sauces that is a mother sauce for many different variations. White sauce (bechamel) is all about ratios. It's made of equal parts of butter and flour to make the roux, and then the amount of liquid determines the ultimate consistency. 2 T butter and flour to a cup of milk makes a thin sauce while 4 T of butter and flour makes a thicker sauce. I double the recipe from the beginning because we like it as leftovers. So I've listed the amount for our thick double recipe. Also, I want to say up front that I no longer really measure – I add things as I go. Ingredients: 8 T butter (one stick) 8 T flour (½ C) salt pepper 2 C milk 2 cans light chunk tuna in water favorite bread   Assemble the ingredients. Once you get started, it's too late to realize you don't have enough milk! (Not totally true.) Melt the butter in a large saucepan over medium heat. (We have an electric stove that goes from 1 to 10 and I use 4 for this.) Faster is not better here – the biggest ingredient is patience. Once the butter is melted, gradually stir in the flour. You want it to make a smooth consistency and be just bubbly. Then stir in salt and pepper; I just eyeball this, but perhaps a teaspoon of salt and ½ tsp of pepper. This creates a roux, or paste. Allow the roux to cook just a bit – because this is a white sauce, you don't want the flour or butter to brown, but you do want the raw flour taste cooked out. Next you stir in milk. It's important to also do this gradually as you want to avoid lumps. (You can use a whisk at this point to reduce lumpiness as well.) As you stir in the milk, the roux absorbs quite a bit, so you end up with a thick stodge. You have to persevere, and eventually you end up with a nice smooth sauce. Then you let the sauce warm almost to a boil, or until it thickens. This is the time when careful attention helps – if you walk away, it can scorch frustratingly quickly – and that's no fun to work with! Once the sauce thickens, if it gets too thick, you can add a bit of milk or water to thin it. Then you stir in the meat (or cheese, or peas, or whatever add-ins you are using) and wah-la the sauce is ready. Then you ladle this over toast. I like it on the flavorless mess known as Wonder bread, but any bread will do, of course. For Mr. Spoon, I leave the toast whole and he eats with a knife and fork.  I chunk my toast and ladle the tuna over. White sauce also works to make cheese sauce – you just cut in cheese at the last step (instead of tuna) and it makes a lovely smooth topping for noodles, broccoli or cauliflower. I also use both cheese and tuna and make a tuna casserole with it. And, of course, it can be used with macaroni to make homemade macaroni and cheese. (I can see I need to work on food styling.) Enjoy!

SpoonfulOSugar

SpoonfulOSugar

 

Start of Spinach Season

I'm not the biggest fan of spinach, but it's one of the earlier crops here. So I grow it and as long as I can harvest it really young I suck it up. And because spinach season has started, that means my favorite spinach recipe gets made. Yesterday I harvested my spinach, but got distracted and never got around to preparing it (I also forgot my camera). So this is what my spinach looked like this morning, so a day after harvesting. Yes, those are weeds you see, and yes I could probably harvest again. So I washed my spinach, and destalked the larger leaves and discarded the really wilted ones (compost food). Then i used my trusty lettuce spinner to get the water out. And rinsed it again because it rained and greens get dirty, which meant using my lettuce spinner again. Best thing ever. Then I remembered I didn't have salmon so had to run to the store, making sure I stopped to smell the flowers on the way. I also picked up more pasta, because you never know when you might run out (apparently  I do this every time because I have 4 boxes of it). And when I got home I started making my white (spinach) sauce.    It's butter of an unknown quantity, salt, pepper, nutmeg, mustard and dill. Melted then added in chopped onions and stirred until translucent. At which point I added flour until it went to what I judge the right consistency - solid but wet. Add milk while stirring and let thicken. I don't let it get too thick because I add a lot of spinach to it, and that doesn't work as well when it's really thick. In the time I can chop my spinach my sauce thickens nicely.
Add a bit of cheese and mix until melted. Turn off heat. Take out a cup of the sauce and set aside. Add 300g spinach while mixing well. It wilts when in the sauce, it too me 5 times of filling the saucepan to the top to get all of mine added... I did actually weigh that because I was curious as to how much it was. Layer lasagna, spinach sauce and smoked salmon. Until your baking dish is full. Use your set-aside cup of sauce for the top. While you can't really see it, I have 4 layers in there. Cover with cheese and bake for 25 minutes or until and adequate amount of sauce has boiled out over the sides and made a mess. Oh and you probably want a nice golden brown top, not too black and not too white.  Then eat before you need to go take an exam.   And in case you're wondering where is the Jinger?   And if you have any good spinach recipes, I really want them. Especially if they mask the spinach flavor.

OnceUponATime

OnceUponATime

 

Fixing a nourishing meal - chapati and chicken salad, the lazy version

Today FJ friends asked Gawd through his Godly Mentor inspired me to blog about cooking something fixing a heakthy(?) nourishing meal. I thought why not, maybe if I'll pray hard enough in my heart I'll finally hear from the Mentor's very own voice how the heck I am supposed to fix a nourishing meal.  I know that such high inspirations will foster high expectations in your souls. Unfortunately today I felt lazier than Lori, but none appeared on the High Horse of Truth to save me and I had to prepare a good "pranzo della domenica" all the same. So with  a true passive aggressive spirit I decided to take it easy doing nothing special so that "people" would feel guilty for making me cook when all I wanted was (the kitty pic is for Buffy and Destiny to make up for the very average menu) I failed miserably because turns out they appreciated it and I am not Lori's best bitch pupil. Anyway I made chapati with the easy version of a chicken salad. Chapati aren't an Italian tradition obviously, I discovered them thanks to this admirable lady  If someone wants to try doing them I strongly recommend watching it and making lot and lot and lot of practice without surrendering to despair when/ if the first attempts will turn into pride crushing disasters. Chapati are totally worth the trouble. The tricks are: to prepare the dough an hour beforehand and let it rest in a plastic bag or airtight container, knead the dough for 10 straight minutes, use good quality whole wheat flour and cook on something like a stainless steel/cast iron skillet. The rest is practice. And watching the lady of the video perform her magic. While the dough rested, I fought against the slugs to save the remains of my poor lettuce.  Cleaned and washed it and the fennel  Cooked 3 coffeecup (the doses are for 5 people more or less, depending on how hungry) of oat in abundant salted water for 20 minutes (usually I prefer barley to oat but I had finished it and oat is a good replacement) Drained it and put aside. Then I roughly diced 600gr of chicken breasts. After an hour since kneading I made the chapati. Taking pics doing them is something I am  apparently uncapable to do. After my phone slipped on the floor I stopped trying to take a decent pic. Here is what I have. Finally I tossed the meat into some flour and on a previously heated skillet with some extra virgin olive oil. It's important to cook it quickly with high heat to make it crispy outside and soft inside. When it turns golden it's ready, it's really quick. Turned off the heat. I added a good pinch of salt enriched with aromatic herbs and finally I added the well drained oat and  mixed. And here it is... I love it with some mayo too, may the Godly Mentor forgive me for using it even if it isn't organic and it's full of chemicals and preservatives I'll need to repent and make penance, or not? Am I saved all the same? Of which mind did Lori wake up this morning? 

laPapessaGiovanna

laPapessaGiovanna

 

Bringing Americanized Deutschland to the table

Today was the birthday of one of the Messers Mini-Buffy.  On their birthdays, like death row inmates, they can have anything they want for their meal.  He didn't want to go out - my boy wanted Jäger schnitzel.  Which made me happy. These are the foods of my childhood...my dad could cook like a boss.  He was born in Germany so for me nutmeg in savory dishes is taste of home. Comfort food.  It's family. But this meal wouldn't be in any heart smart cookbook...we do eat much lighter most of the time but birthday are a time for decadence so there no low fat anything in the dishes below. Entree: Jäger schnitzel.  Schnitzel is a breaded cutlet of some kind - typically pounded flat first.  It's the German version of chicken fried steak but not steak.  In this instance it's pork.  While I can schnitzel anything the Jager refers to the particular mushroom sauce.  There are significant variations of the sauce but mine is the only one I consider correct because I have a very narrow world view. I start with pork cutlets and pound them with a tenderizer.  Mine are not very flat...if I want the big guns I get Mr. Buffy to do the hammering.  Whlst i complain about how loud he is.  Doing something I asked him to do.  I'm not a reasonable woman but fortunately he decided to find this cute. In frying pans I have butter and a splash of olive oil which ups the burn point.  You want the oil quite hot when the meat hits the metal so it gets that lovely brown crisp on the breeding.  If the oil isn't hot enough the oil soaks in without crisping and no one wants a greasy schnitzel. Before the schnitzel hits the pan, they get a bath in whisked eggs, dunked in flour (seasoned with salt, pepper, and nutmeg), back into the egg, then coated in breadcrumbs.  They cook for several minutes on each side until the breeding is browned and the insides coked through.   My dad made a lot of pork when I was growing up, but never once without reminding us that undercooked pork will kill you.  Not can.  Will.  I grew up seeing zero difference between undercooked pork and a live grenade without its pin. Cooked oroperly the pork will be tender and juicy.  I'm not a fan of pork (which my father considered a sacrilege, but really had only himself to blame for making it so scary) but it's okay done this way if not overcooked.  While cooking the schnitzel, sauté one small- med yellow onion (fine dice) and a couple packages of mushrooms (rough chop) in some butter and olive oil.  When onions are translucent and mushrooms nicely cooked remove from pan but leave the butter/oil for later. After the pork is done take that oil and drippings and add it to the mushroom onion pan - it won't be much.  Add butter (editing to correct typo because this originally said 'ass butter' which is more amusing, but kind of gross) until you have about 4 tablespoons of butter/oil.  When hot add a couple tablespoons of flour.  Stir immediately to make a roux...I HATE making roux because I almost always screw it up - but today I was lump free.  Stir continually for about 3 minutes until it's all a light brown - this cooks the raw taste out of the flour.   Then add about 1/2 cup of red wine (some recipes call for sherry but I don't drink wine and am not wuite sure what sherry is so if you want that kinda fancy pants cooking go google epicurious and stop judging me) and 2 cups of beef broth.  If the broth is warm it will speed up the process.  Once it reduces a little bit add 3-4 table spoons heavy cream and once incorporated add the mushrooms/onions back. I added too much cream - tasted okay but ruined the color. Y  some versions are more like a gravy....mine is a sauce.  I hate thick gravy and wouldn't be evangalizing it here.  In fact I think what most people consider gravy is inedible enough to call into question its inclusion under the umbrella of food.  But I digress. Serve and sauce the schnitzel on the plate. But we cannot live by schnitzel alone so we need side dishes. Peirogis - mushroom sauerkraut  Our local polish deli has fabulous homemade mushroom and saurkraut pierogi.  The birthday boy's favorite, and one of the two items on the menu not from my childhood.  Mr Buffy taught them the pierogi love.  Boil until they float to the top of the water and remove from pot.  After they dry for a little bit fry in butter to brown. Rotkohl (red cabbage): Since discovering this Aunt Nellie makes a red cabbage that is indistinguishable from mine once I add a little bacon I let her do the heavy lifting on this one.    Made some extra bacon at breakfast - dice and add and heat through.  Voila. roasted cauliflower:. I wasn't planning on making this today, but I had it from earlier in the week and wanted to use it while still fresh.  This is my go to for almost all veggies.  I used to hate vegetables - but then I realized that roasted some are actually delicious.    Core the cauliflower and cut into florets.  Put in large bowl, drizzle with olive oil, toss in a tsp of minced garlic, salt and pepper.  Shake until all cauliflower is coated and spread on cookie sheet.  Bake at 400 for about 25 minutes.     Also works great for broccoli, asparagus, carrots, and Brussels sprouts. Rahmspinat (creamed spinach): i used 3 packages of frozen spinach.  It's important to cook and drain completely because if not drained the green water mixes with the sauce and it turns a very unappealing color. While spinach is steaming melt about 4 tbsp of butter in a pan.  Once melted add about a tsp of minced garlic...then 2 tblsp of flour for a roux and stir constantly so it's lump free.  Add 1/2 cup of heavy cream and sitir until thickened and add to spinach.  I know a lot of people also use cheese - Parm or Gruyere but I'm not a fan of cheese so that will never happen at chez Buffy. It didn't come out right.  Under sauced and under seasoned.  If this were Top Chef I'd totally be packing my knives. Spätzle:  Love.  My favorite side dish of all time and so easy to make.  Flour, milk, eggs, salt, pepper, nutmeg.  That's it. Parsley if you want to get fancy.   They're a simple little pasta named because someone once thought they looked like little sparrows.  I don't see it, but it's all about taste with these little guys. simple ratio - for every cup of flour you add 2 eggs and 1/4 cup milk.  Salt, pepper, nutmeg to taste in the fliour.  Beat the eggs and combine with milk - combine using hollow in the flour.    While making the dough put a pot of salted water on to boil. add to spätzle maker and drop into boiling water.   It just takes a very few minutes for them to rise to the top of the water and they're done.     Strain and once dry fry lightly in butter.  Fancy people will sprinkle with fresh parsley.  I was fancy today. Final result - between dinner and the cake I was in the kitchen for 6 hours today.  They finished dinner in less than 6 minutes.  My baby had what he wanted for his birthday dinner and that's all that matters.   Tomorrow...take out.

HerNameIsBuffy

HerNameIsBuffy

 

Collaborative Coconut Cake

Fair warning:  I'm not a blogger, foodie, or photographer.  I don't have fancy equipment or a skill level higher than most fifth graders so judge accordingly. ------------ I asked for help when I needed a great coconut cake recipe and FJ came through.  This is an amalgamation of the recipes shared today. For the cake itself I used http://www.tasteofhome.com/recipes/special-occasion-white-cake from @Leftitinmysnood with the following exceptions: substituted the almond and vanilla extract with coconut extract and due to a mishap I lost some egg white so was probably closer to 3.5. Basic white cake just cake flour, baking powder, a little salt, shortening (I use Imperial Margerine when any recipe calls for shortening - to do anything else would cause my mother to roll over in her grave), egg whites, sugar, cold water and extract. they key is to make sure the sugar and butter are properly creamed (I'm lazy so I've been know to short this part of the process - you can taste it) and to alternate adding the dry ingredients and water...fully incorporating each segment before adding more. My bottom oven hates me so I had to cut the temp to 325 and the time by 15 minutes to get them to come out evenly. and they looked underdone but totally weren't and would have been ruined had I left them in longer.  Not sure why one didn't brown more. and, no I don't have matching cake pans.  It's something I keep meaning to pick up, but I don't do layer cakes that often so I keep forgetting to buy them.  Oh well, if the Pope or a Van Halen ever comes to dinner I'll buy better bake ware first. while they were baking I made the simple syrup with which to moisten the cake.    I used a cup of sugar, 1/4 cup coconut water, 1/4 cup water and a splash of coconut extract.  Brought to a boil until it reduced and let it cool. after the syrup and cakes were room tempI poked holes in the cakes and poured the syrup over each and put them in the fridge to chill. Thats a water streak on the table - I'm too tired to edit ...don't make me. i attempted to make the frosting suggested in the thread, but there was a prepare ahead step I didn't notice and so in the interest of time I just winged a variation buttercream frosting.  Three sticks of butter, the seperated cream of a can of cream of coconut, powdered sugar, a little splash of coconut extract.  There was a lot left over even after my taste testing enough that I wasn't hungry for dinner.  It really was good.  And I have no idea how much powdered sugar I used since I just eyeballed it.  it's probably a good thing I don't write cook books. after the cakes were cool I frosted them - generous layer of butter cream and coconut in the middle and smothered the outside in the same. granted no one is going to hire me to work in a bakery, but I thought it came out okay. i don't cut well (i don't know why the photo is yellow) but it came out pretty moist...my family liked it... and not just the human members.  I was on the couch and moved my plate temporarily to keep my leftovers out of reach of the pups when Shadow decided she wanted dessert...        

HerNameIsBuffy

HerNameIsBuffy

 

Don't turn off that oven! The pups are hungry, too!

I posted this recipe in a post in the stuffing thread.  This is my trusted go-to recipe for dog treats for the world's happiest pups.   http://www.crazycrumb.com/dog-liver-treats.html   This is one of the only recipes for which I use the food processor (old school - mock away) and our beloved Lucky, who passed a year ago this month, without fail would head to the kitchen whenever I got the food processor out and lay in front of the oven until he had gotten his treats.  It takes over an hour and in our old house an 85 lb lump of fur mid kitchen was quite the impediment to movement but he was undeterred.  He would have his treats, he would have the first.  I miss him so much my heart hurts. While our two pups don't have his dedication to staging a sit in at every baking they love them, too, so I make this pretty regularly for them. Puree 2 cups of chicken liver... Grossest smoothie ever. Add dry ingredients and bake up for about 15 minutes - the final result is the consistency of a no crumb brownie... cut into bits - can cut tiny for training purposes but these are just treat size since they refuse to be any more trained than they currently are... waiting patiently... Hey, Not-The-Momma!  Stop moving the treats! Midair!  (I wish Momma was a better photographer because this was way cuter than it appears here.)              

HerNameIsBuffy

HerNameIsBuffy

Sign in to follow this  


  • Blog Statistics

    • Total Blogs
      92
    • Total Entries
      2,253
  • Recent Status Updates

    • HerNameIsBuffy

      HerNameIsBuffy

      My 4th interview went well today, I just heard back that I am moving on to the next step.
      The 5th interview is next Tuesday.
      I am nursing my anxiety hangover (stole the perfect wording from @Kailash ) and happy I'm still in the running but looking forward to more stress and panic next week.
      I need a drink.
      · 8 replies
    • SassyPantswithASideofClass

      SassyPantswithASideofClass

      Well only a few more days till Thanksgiving. What is everyone doing?
      · 2 replies
    • Gobbles

      Gobbles

      I saw my car standing inside a garage at the dealer yesterday! Now all is left is the licensing stuff that needs to be done by them (or I could do that, but it is a lot easier if you let the dealer do it). So it seems like I will pick the car up this week. Yay!
      · 0 replies
    • Scrabblemaster

      Scrabblemaster

      I have to do laundry for two or three weeks. Specifically I have to fold about eight or ten loads of laundry. I planned it for yesterday. Now I plan it for today. On the plus side is, that I have enough clothes because of the weather changing. So if I only put away the trousers, I would be safe for one week minimum. Two weeks if I am lucky. Mh... I think that'll do...
      · 2 replies
    • HerNameIsBuffy

      HerNameIsBuffy

      My kidney is a nobody, yet keeps clamoring for attention.  I wonder if it would be more amenable if it were more popular?

      · 0 replies
×