Cooking With BobC

2008-09-08T11:34:00.000-07:00

I am now working on a special cookbook, details will be available soon.

2008-09-01T11:55:00.000-07:00

Well, here I am again. After having a great visit with Marla's daughter Jill and her to boys Jake and Leland I was captured by a flu bug of some kind and have been out of commission. But I am back and ready to rumble now. Give me some time to catch up on some pressing paper work and then I will add some new and exciting stuff to the blog.
Bob

2008-08-22T18:58:00.000-07:00

We have all started baking a favorite treat and find we don't have one or two of the ingredients needed to finish the job. Here are some handy substitutes that might save you a trip to the store.

Cake Flour Recipe: If you’re running short on cake flour and need it now, here’s a tip for making your own: Add two level tablespoons of corn starch to a one cup measuring cup, then fill with bread flour. Sift three times then use as needed.

Self Rising Flour Recipe: In a one cup measure, place 1 1/2 tsp baking powder and 1/2 tsp salt, then fill to top with flour. Mix well and store in an airtight container if not used right away.

Half And Half Cream Substitute: In a one cup measure, place 3 Tablespoons + 1 1/2 teaspoons of melted butter. Top up the cup with whole milk. You can also use an equal measure of evaporated milk as a half and half cream substitute.

Buttermilk Substitute: You can substitute 1 cup of buttermilk with the following quick recipe–In a one cup measuring cup, add 1 TBS of vinegar or lemon juice, then top up the rest of the measuring cup with milk. Set aside for 5 minutes, stir, then use as buttermilk in the recipe.

Baking Powder Substitute: Try 1/4 tsp baking soda & 1/2 tsp cream of tartar to substitute for 1 tsp baking powder.

Graham Cracker Crumb Crust Substitute: In a pinch you can use crushed corn flakes in place of graham cracker crumbs. Recipe for crust: 2 cups crushed corn flakes*, 1/3 cup melted butter, 2

TBS sugar. Gradually add the melted butter to the crushed corn flakes and sugar. Mix well and press into pie plate (8″ or 9″). Bake at 350° for 10 minutes. *Use the non-frosted corn flakes.
Chocolate Squares Substitute: 3/4 cup unsweetened cocoa & 1/4 cup melted Crisco (Substitution for 4 ounces unsweetened chocolate squares).

Homemade Sweetened Condensed Milk Recipe: 3/4 cup sugar, 1/3 cup butter, 1/3 cup boiling water, 1 cup skim milk powder. Combine all ingredients in a blender and mix until all lumps are gone and milk is smooth. Store in refrigerator and chill before using.

2008-08-20T16:19:00.000-07:00

Marla's daughter and 2 grandsons are here now and I made that blackberry ice cream as I said I would. It was delicious. And remember I said it was so hot. Well today it is cold and rainy, that is Western Washington weather at its best. So I thought a hearty soup might be good. Here is a great recipe that sticks to your ribs.

Butter Bean (or baby lima bean) Soup with Ham and Cabbage

1 lb. butter beans (or use baby lima beans if you can't get butter beans)
1 T olive oil
1 medium yellow onion, chopped small
1 cup chopped celery1 tsp. dried thyme2 quarts water
1 T ham flavor base (optional, but recommended)
2 cups finely chopped green cabbage
2 cups finely diced hamfresh ground black pepper to taste

Soak beans 4-8 hours, then pour into colander, rinse, and let drain. (I soaked my beans 4 hours, but next time I would soak them longer for shorter cooking time. I think the best way to cook beans is to soak them all day while you're at work, then cook at night.)

In heavy soup pot, heat olive oil, saute onion and celery 3-4 minutes, until starting to soften, then add thyme and saute 1-2 minutes more. Add beans and 2 quarts water, and cook beans at a low simmer until they are starting to soften. This could take as long as 2-3 hours, depending on how long you soaked the beans, and their age if you're using supermarket beans.When beans feel like they are about 3/4 soft (when you bite down on one) add Penzeys ham flavor base (if using), finely chopped cabbage, and finely diced ham. Cook about 1 hour more, until beans are very soft, soup broth is very flavorful, and most of the cabbage has disintegrated into the soup. Season to taste with fresh ground black pepper and serve hot.

2008-08-16T11:18:00.000-07:00

Hi all, whew it is hot up here in the Pacific Northwest. What better time for some homemade ice cream. And up here blackberries grow like weeds, thousands of acres of them. I eat myself sick everytime I take a walk. So here is a quick and delicious recipe for homemade Blackberry Ice Cream. I am going to make some this weekend.

Blackberry Ice Cream

2 C. freshly picked blackberries (frozen can be used)
1 C. sugar
2 C. heavy cream
2 - 3 T. fresh lemon juice
Puree berries in a food processor. Force the berries through a fine strainer to remove the seeds. Add the sugar to the cream and mix until dissolved. Stir in the berry puree and lemon juice. Freeze in an ice cream machine according to manufacturer's directions.

2008-08-09T08:49:00.000-07:00

Pork Dumplings

These tasty treats make a perfect appetizer or you can serve them as a main dish. For a main dish count on about 15 dumplings per person. Serve with hoisin sauce, hot Chinese-style mustard and toasted sesame seeds.

INGREDIENTS
100 (3.5 inch square) wonton wrappers
1 3/4 pounds ground pork
1 tablespoon minced fresh ginger root
4 cloves garlic, minced
2 tablespoons thinly sliced green onion
4 tablespoons soy sauce 3 tablespoons sesame oil
1 egg, beaten
5 cups finely shredded Chinese cabbage

DIRECTIONS
In a large bowl, combine the pork, ginger, garlic, green onion, soy sauce, sesame oil, egg and cabbage. Stir until well mixed.
Place 1 heaping teaspoon of pork filling onto each wonton skin. Moisten edges with water and fold edges over to form a triangle shape. Roll edges slightly to seal in filling. Set dumplings aside on a lightly floured surface until ready to cook.
To Cook: Steam dumplings in a covered bamboo or metal steamer for about 15 to 20 minutes. Serve immediately

2008-08-07T09:50:00.000-07:00

Marla and I are entertaining our freinds from Edmonton so I have been ooot and abooot for the last few days. I will have more recipes posted soon. Some of the ones we have been enjoying and getting fat on will make good reading.

2008-08-04T11:31:00.001-07:00

OK folks, now that you know that I have a lot of recipes to share I would love to have you let me help you with that special dinner party you are planning, or picnic in the park or at the ocean or up in the cool mountains. Write to me and I will share some of my favorites for your type of occasion.

2008-08-03T18:41:00.000-07:00

Here is another chinese food recipe. Everyone loves cashew chicken and this is one that is tasty and easy. If you don't have a Wok you can get one from this blog or you can use a large frying pan but a Wok works best.

CASHEW CHICKEN FOR THE WOK

1 1/2 lbs. chicken breasts, boned and chopped
2 green peppers
2/3 c. cashews
1 chopped onion
Ginger
3 tbsp. peanut oil
Pineapple cubes
Sesame seeds
MARINADE:
1/2 egg white1 tbsp. cornstarch1 tbsp. soy sauce
SEASONING SAUCE:
2 tbsp. soy sauce
1/2 tbsp. vinegar
1 tbsp. wine
2 tbsp. cornstarch
1 tbsp. sugar
Cut chicken into cubes and place in marinade for 30 minutes. Cut peppers and onions into chunks. Prepare seasoning sauce. Stir fry chicken and cashews in peanut oil hot and fast. Remove from oil. Add enough oil to make 2 tablespoons; stir fry onions, pepper and ginger until desired tenderness, about 1 minute, covered. Add chicken and cashews; cook 1 more minute. Add pineapple cubes; add seasoning sauce and take off wok. Sprinkle with sesame seeds. Mix well and serve with rice.

2008-08-02T10:30:00.000-07:00

With the summer Olympics in Beijing starting in just a week, on my youngest daughter's birthday as a matter of fact, I thought I would include some of my favorite Chinese recipes. Marla and I were in Beijing in November and we found China to be a wonderful country. It was very different than that which we expected. The people were warm and friendly, except the old timers who were very shy, and the streets were spotless. The problem of course is too many people and the terrible air quality. But it is well worth a visit and we plan to go back.

INGREDIENTS
1 pound skinless, boneless chicken breast halves - cut into chunks
2 tablespoons white wine
2 tablespoons soy sauce
2 tablespoons sesame oil, divided
2 tablespoons cornstarch, dissolved in 2 tablespoons water
1 ounce hot chile paste
1 teaspoon distilled white vinegar
2 teaspoons brown sugar
4 green onions, chopped
1 tablespoon chopped garlic
1 (8 ounce) can water chestnuts
4 ounces chopped peanuts

DIRECTIONS
To Make Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.
To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic.
Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.

2008-08-01T08:39:00.000-07:00

For those of us who sometimes just don't have time to spend on a time consuming meal here is the first the quick but delicious recipes I am going to start including on the blog.

T’s Easy Chicken from Stacy at allrecipes.com

1/4 cup olive oil
1/4 cup fresh lemon juice
1/4 cup diced onion
4 skinless, boneless chicken breast halves
1/2 cup sliced fresh mushrooms
1/2 cup diced tomatoes, drained

Heat oil, lemon juice and onion in a large skillet over medium heat. When onion is tender, add chicken, mushrooms and tomatoes.

Cook over medium high heat for 5 to 7 minutes each side, stirring occasionally, or until chicken is cooked through and no longer pink inside.

2008-07-31T16:54:00.000-07:00

This is a recipe for the most decedant and delicious Bread Pudding you will ever have. It comes from the County Line BBQ in Austin Texas. My favorite BBQ Restaurant in the whole world. This one makes about 15 servings so if you want to halve it go right ahead. But I make the whole thing as it freezes well and comes in handy for a quick dessert in a pinch.

Bread Pudding Ingredients

4.0 lbs. Coarsely chopped bread – approx. 2in. x 2in. x 1in. pieces
1 Teaspoon Ground Cloves
1 Teaspoon Ground Nutmeg
1 Tablespoon Ground Cinnamon
1.00 lb. Brown Sugar(2 ¼ cups, tightly packed)
.25 lb. Butter (Melted)
1 Quart Pasteurized Eggs
1 Quart Half & Half
1 Quart Heavy Whipping Cream
1/8 Cup Bourbon Vanilla extract
½ Cup Jack Daniel’s Bourbon (Use only Jack Daniel’s)*
15-16 oz. Raisins (*Depending on pack size 15-16 ounces.)

Bread Pudding Procedure

Step 1Sanitize all equipment and utensils prior to use.Pre-heat oven at 325°.Cut bread into squares. Place in large container and allow to “dry” during the remaining processing.Step 2In a large container, combine brown sugar, ground cloves, nutmeg and cinnamon. With a soft spatula, mix well until large lumps and dry seasonings are blended.Step 3Add pasteurized eggs, melted butter, half & half, heavy whip cream, bourbon vanilla and Jack Daniel’s.Using a wire whip, mix well until all brown sugar, etc… are blended.Step 4Add cubed bread to wet mixture. Using a soft spatula, gently mix bread cubes into the mixture.Half way through this process, add the raisins.Step 5Spray 4 inch deep full size hotel pan with spray release.Pour bread mixture into coated pan. Use a soft spatula to remove all ingredients from the container. Do NOT pat to level mixture. “Rock” pan back and forth to even mixture in the pan. The surface should remain “jagged”.Step 6Place immediately into the pre-heated 325° oven.Set a timer for 40 minutes. Reset for an additional 5 minutes if needed. Pudding is ready when a toothpick can be stuck in and pulled out of the middle of the pudding clean and moist.DO NOT OVER COOK OR THE PUDDING WILL BE DRY.

Bourbon Sauce Recipe

Tips Butter – 100% pure Grade A butter
Brown sugar – break up all clumps until final appearance is granular
Heavy whipping cream
Jack Daniels Bourbon (Only use Jack Daniels)

Yields 20 servings
2.00 lbs. – butter
2.00 lbs. – brown sugar
2 cups – heavy whip cream
1/3 cup – Jack Daniels Bourbon (Only use Jack Daniels)

Bourbon Sauce Procedure

Step 1Sanitize all equipment, utensils, etc… prior to use.Place heavy pan on burner at a medium heat setting.Melt butter – DO NOT BURNStep 2Break up brown sugar and slowly add to melted butter. Continue to whisk constantly until sugar is dissolved and mixture is smooth and almost at the point of simmering.DO NOT ALLOW SAUCE TO BOIL! IF THIS SAUCE HITS A SIMMER OR A BOIL, IT WILL THICKEN AND BECOME PRALINES. YOU DON'T WANT THIS THICK OF A PRODUCT.Step 3Slowly add the heavy whipping cream, continuing to stir the mixture as you do so.Blend well and immediately remove from heat.Step 4Add the Jack Daniels Bourbon.Whip final ingredient into mixture, mixing well and you are ready to rip.

2008-07-30T17:55:00.000-07:00

From my honey Marla Vannice:

"Can’t remember where I got the original recipe but I have worked it over to be very low fat by using the ingredients in parenthesis. Still very good. Grainy, but moist.
Makes 12 full size muffins – I use mini muffins and get 18 or more."

Bran and Flaxseed Muffins

¾ c oat bran
½ c natural bran
½ c flaxseed
½ c flour
½ tbsp baking powder
1 tsp baking soda
¼ tsp salt
1 whole orange – washed and quartered
½ c regular brown sugar (or 1/3 c Splenda blend brown sugar)
½ c buttermilk (or dry – ½ c. water and 2 tbsp dry mix)
¼ c canola oil (or 1/3 cup unsweetened applesauce)
1 egg (or egg beaters)
¾ c raisins
In large bowl combine dry ingredients – set aside
In a blender: combine orange, brown sugar, buttermilk, oil and eggs – Blend well
Pour this mix into dry ingredients and mix well. Add raisins last.
Fill muffin tins ¾ full.
Bake 375 degree F
15-20 minutes or until toothpick inserted in center comes out clean.

2008-07-30T09:20:00.000-07:00

I'm back. My sister has been with us the past few days and consequently I have been having fun rather than taking care of business. I am retired and I am allowed, right. Anyway, as I live in the Pacific Northwest where salmon is king I would be remiss if I didn't include some of my favorite salmon recipes. Here is the first.

Ingredients:

1 2lb salmon fillet, skin intact
1/3 cup fresh lime juice
2 tbsp chopped fresh dill
1-1/2 tbsp sugar
1 tsp each dry mustard, salt, and worcestershire sauce
dill mustard sauce, recipe below

Procedure:

Rinse salmon and pat dry. Press fingers lightly into the flesh to detect any remaining bones and remove any that are found. Place the salmon in a large plastic storage bag. In a small bowl or jar with lid, combine lime juice, dill, sugar, mustard, salt, and worcestershire sauce until well mixed. Pour over salmon, seal bag and refrigerate for at least an hour to marinate.
Meanwhile prepare dill sauce as follows; In a small bowl whisk together;
1/2 cup sour cream
1/2 cup spicy brown or dijon style prepared mustard
1/3 cup chopped fresh dill
transfer to a small serving bowl, cover, and refrigerate until ready to serve with salmon.

After salmon has marinated, heat broiler. Line broiler rack with a sheet of foil, grease foil or coat with nonstick cooking spray. Drain salmon and place skin side up on foil. Broil salmon 3"-4" from heat 5 mins. Carefully slide salmon toward one side, using foil carefully, to turn fillet over.
Continue to broil salmon another 8-12 mins or just until flesh is firm and lightly browned. Using foil, transfer salmon to serving platter. Remove foil from under salmon and surround with dill sprigs and lime wedges if desired and offer dill mustard sauce.

2008-07-26T14:40:00.000-07:00

I have already posted the recipe for creme caramel so I thought it appropriate to include the recipe for creme brulle.

Creme Brulle
Creme brulle means burnt cream and once I tried it I had to develop a recipe and here it is. This is the basic recipe but you can add Kahlua or ameretto or just use your imagination and come up with some great flavors. It looks a lot harder than it really is so don't be afraid to try for your next dinner party.
Ingredients
6 large egg yolks
1 large egg
2/3 cups sugar
1-3/4 cups heavy cream
1-3/4 cups milk
2 tblsp vanilla
(here is where you can add different flavors)
1/4 cup raw or brown sugar
Preheat oven to 325d.
Whisk or beat yolks, whole egg, and sugar to a lemon color. In heavy pan heat cream and milk over medium heat to just boiling. stir in vanilla and/or any other flavorings until dissolved. Add milk/cream mixture in slow stream to egg mixture, whisking or beating until combine (be careful not to allow eggs to scramble here). Skim off any froth. Divide custard among eight flameproof ramekins and set in a roasting pan. Fill pan with hot water to reach halfway up ramekins. Bake 30-40 mins or until custard is set but still trembles, the secret to a creamy custard is to undercook it slightly. Allow to completely cool and then cover with plastic wrap and chill in the frig at least 4 hours, preferably overnight. Sift raw or brown sugar over each custard and burn with a torch or in broiler. If broiler is used set rack so custards will be 2"-3" from flame and preheat broiler. Set custards in oven for approximately 2 mins.....Yummm

2008-07-24T21:49:00.000-07:00

Wanted to let you know if anyone wants to post recipes or stories or hints and tips write to me at sanfelipebob123@comcast.net and I will add you to the list of those who can submit posts. That way your stuff will be available for all to see without looking through the comments sections of the posts. Hope to hear from you soon.
BobC

2008-07-24T15:13:00.000-07:00

Nothing compliments a good meal more than some bread. And sourdough bread is unmatched for taste and texture. Here is a simple recipe that you will enjoy. As this blog evolves I will add some more delicious recipes using sourdough starter.

Sourdough French Bread
Ingredients
6 cups flour
1 pkg. dry active yeast
1-1/2 cups warm water (about 110d)
1 cup sourdough starter (recipe follows)
2 tsp each salt and sugar
cornmeal
1/2 tsp cornstarch blended with 1/2 cup cold water
In a large bowl, (I use my KitchenAid with the dough hook installed) combine yeast and warm water; let stand until yeast softens (about 5 mins.). Add sourdough starter, 4 cups of the flour, salt, and sugar. Stir with the bread hooks until well blended. Cover with a clean cloth and allow to rise in a warm place until doubled, about 1-1/2 hours. Then stir in enough of the remaining flour, about 1-1/2 cups, to make a very stiff dough. Kneed in the stand mixer or by hand on a lightly floured board until smooth and satiny, adding more flour as needed to prevent sticking. Divide dough in half. For an oblong loaf, roll dough in a 14-inch log. for a round loaf shape each half into a smooth ball, pinching seam underneath. Set each loaf on wooden work board or a piece of stiff cardboard sprinkled with 1-1/4 cornmeal. Cover lightly and let rise in a warm place until puffy and almost doubled (about 1 hr. for large loaves and 45 mins. for smaller loaves. Adjust racks in oven so they are at the lowest two positions. Place a 12"x15" baking sheet on the higher of the racks as the oven preheats to 400d. Just before bread is ready to bake place a rimmed baking sheet on lower rack and pour boiling water to a depth of about 1/4" into the sheet. In a small bowl bring cornstarch mixture to a boil, stirring constantly; remove from heat and let cool slightly. Evenly brush cornstarch mixture over entire surface of each loaf. With a razor blade or very sharp knife, cut 1/2" deep slashes on top of loaves, make diagonal slashes on oblong loaves and tick tack patterns on round loaves. Slip loaves off the board or cardboard onto top baking sheet in oven. Bake in 400d oven for 10 mins; brush with cornstarch again. Continue to bake until loaves are golden brown and sound hollow when tapped, about 25 mins. more. Cool on racks.

Sourdough Starter
Ingredients
2 cups warm water (95d to 115d)
1 tblsp (1 packet) dry active yeast
2 cups all purpose flour
Put the water in a 2-quart glass or ceramic mixing bowl. Stir in the yeast and let dissolve, about a minute. Stir in flour until you have a smooth, sticky batter that pulls away from the sides of the bowl in strands. Cover bowl with plastic wrap and let the starter rest in a moderately warm
(75d) place for 3-5 days, until the surface is frothy. After the resting period stir starter until it has the smooth, medium-dense consistency of pancake batter. Transfer starter to a 2-quart or larger glass or plastic jar with a wide mouth lid (starter should take up no more than 2/3 of the jar as it will need space to grow). Refrigerate the starter until ready to use. When ready to use follow each recipe as to how to prepare the starter. Some will require that you take the starter out the night before and some will not. For each cup of starter that is used, stir in a cup of flour and a cup of warm water. Cover and let rest at room temperature before returning to refrigerator. You should use and replenish starter at least once a week or 10 days. If not remove a cup and add the flour and water as above. The starter can be frozen if you will not be using it for an extended period, if on vacation for instance. Just thaw it out at room temperature and proceed as usual. It is really fun to have your own starter and the dough it makes is a joy to work with.

2008-07-23T09:30:00.000-07:00

An old fashioned and delicious french dessert Creme Carmel is fun to make and serve.

2/3 cup sugar
1/3 cup water
1 cup milk
1 cup heavy cream
4 egg yolks
1/2 cup caster or fine sugar
1 1/2 teaspoons vanilla extract
Special equipment: a pastry brush, 6 (4-ounce) ramekins

Preheat the oven to 325 degrees F.
Place the sugar and water in a heavy-bottomed saucepot over low heat. Let the sugar dissolve. Carefully brush the walls of the pot with a little water to prevent the sugar from crystallizing on the sides. Increase the heat to medium-high and boil until the syrup turns golden brown. Remove from the heat promptly and carefully divide the hot caramel among the 6 ramekins. Let cool for at least 2 minutes.
In a medium saucepan, bring the milk and cream to just below a boil over medium-high heat. Meanwhile, mix together the egg yolks, caster sugar, and vanilla in a large mixing bowl. Place the mixing bowl on top of a towel to keep it from wobbling while whisking in the hot liquid. Gently whisk 2 tablespoons of the hot milk mixture into the egg mixture. Slowly whisk in the remaining hot milk mixture 1/3 at a time, trying to prevent excess bubbles. Strain though a sieve.
Place 6 ramekins evenly spaced in a paper towel-lined baking dish to prevent the ramekins from sliding. Pour 6 ounces into each caramel-coated ramekin. Place on the extended middle rack of the oven. Carefully pour boiling water into the baking dish until 2/3 of the way up the sides of the ramekins. (Be careful not to get any water on the custard mixture.) Cover the baking dish with aluminum foil and very gently slide it towards the center of the rack. Bake for about 35 minutes, or until the custards are almost fully set. Remove from the oven. Use tongs to remove the ramekins from the hot water bath. Let stand at room temperature for 5 minutes, then refrigerate until well chilled.
To serve, dip the ramekin in very hot water for 15 to 20 seconds. Run a sharp knife around the sides of the ramekin. Invert the custards onto serving plates. The caramel will pool around the inverted custards. Serve immediately.

2008-07-22T15:43:00.000-07:00

Just saying smoked sausage and chicken gumbo makes my mouth water. If it does the same to you here is a wonderful recipe that should do the trick in the real world.

3 tablespoons cooking oil

3 tablespoons flour

1 onion, chopped

2 ribs celery, chopped

1 green bell pepper, chopped

1 ten-ounce package frozen sliced okra

1 bay leaf

1 1/2 teaspoons dried thyme

1 teaspoon dried oregano

2 teaspoons salt

1/4 teaspoon fresh ground black pepper

1/4 teaspoon cayenne pepper

1 3/4 cups canned crushed tomatoes in thick puree, (one 15-ounce can)

1 quart canned low sodium chicken broth

1/2 pound smoked sausage, halved lengthwise and cut crosswise into 1/4-inch slices

1 pound boneless, skinless chicken breasts, cut into 3/4-inch pieces

3/4 cup long grain rice

Directions
In a large stainless-steel pot, heat the oil over moderate heat. Whisk in the flour and cook, whisking, until starting to brown, about 4 minutes. Reduce the heat to moderately low. Stir in the onion, celery, and bell pepper and cook until starting to soften, about 7 minutes. Add the okra, bay leaf, thyme, oregano, salt, black pepper, cayenne, and tomatoes. Cover and cook for 5 minutes.Stir in the broth and the smoked sausage. Bring to a boil. Reduce the heat and simmer for 15 minutes. Add the chicken and cook until just done, 4 to 5 minutes longer. Remove the bay leaf.Meanwhile, bring a medium pot of salted water to a boil. Stir in the rice and boil until just done, 10 to 12 minutes. Drain. Put a mound of rice in the center of each bowl. Ladle the gumbo around the rice.

2008-07-20T09:36:00.001-07:00

Country Cinnamon Bread, sounds delicious doesn't it. Well it is and here is the recipe.

Ingredients:
4 cups flour
2 tsp baking soda
2 tsp baking powder
1 tsp salt
½ tsp cinnamon
2 cups brown sugar
1 cup shortening (I use butter flavored in all my baking)
1 Tbsp vanilla
4 eggs
1 cup buttermilk

Procedure:
Mix dry ingredients in bowl with whisk until well blended. Cream together sugar, shortening and vanilla. Add eggs 1 at a time, beating after each addition to blend well. Blend in buttermilk and add flour mixture beating until smooth and creamy. Make three layers of batter in each of 2 greased 4x8 loaf pan. Swirl in a mixture of 1 cup sugar and 3 tsp cinnamon between each layer. Sprinkle top layer with some of the same mixture. Bake at 375 for approximately 1 hour or until a toothpick inserted in middle of bread comes out clean.

2008-07-19T17:15:00.000-07:00

Time for our first tips and hints:

General Shelf Lives For Common Items:

Flour unopened: up to 12 months. Opened: 6-8 months.
Sugar unopened: 2 years. Sugars do not spoil but eventually may change flavor.
Brown sugar unopened: 4 months. Confectioners sugar unopened: 18 months.
Solid shortening unopened: 8 months. Opened: 3 months.
Cocoa unopened: indefinitely. opened: 1 year.
Whole spices: 2-4 years. Whether or not opened.
Ground spices: 2-3 years. Whether or not opened.
Paprika, red pepper and chili powder: 2 years
Baking soda unopened: 18 months. Opened: 6 months.
Baking powder unopened: 6 months. Opened: 3 months.
Cornstarch: 18 months. Whether or not opened.
Dry pasta made without eggs unopened: 2 years.
Opened: 1 year. Dry egg noodles unopened: 2 years.
Opened: 1-2 months.
Salad dressing unopened: 10-12 months. Opened: 3 months if refrigerated.
Honey: 1 year. Whether or not opened.
Ground, canned coffee unopened: 2 years. Opened: 2 weeks, if refrigerated.
Jams, jellies and preserves unopened: 1 year. Opened: 6 months if refrigerated.
Peanut butter unopened: 6-9 months.Opened: 2-3 months.

2008-07-19T11:18:00.000-07:00

CAST IRON SKILLET COOKING
Even though heavy iron cookware was first brought to North America by the early settlers of New England, none appreciate the pots and pans like the cooks of the South. Every home cook has at least one well-seasoned skillet they couldn't imagine cooking without, and many have corn stick and muffin pans, grill pans, and larger kettles or Dutch ovens, all made of heavy cast iron.
One of the reasons heavy iron is so highly valued is its cooking properties. Heat is evenly distributed and held, making it ideal for deep frying, searing and even baking. The versatility of the iron pot or skillet is unrivaled; use it on the stove top, grill, or in the oven. If you're still not convinced, check the price. An iron skillet will cost under $10, a fraction of the price of a comparable heavy aluminum or stainless steel pan, and it should last a lifetime.
Heavy iron cookware does have its drawbacks. The pots are quite heavy, often requiring two hands to lift, and might not be an option for cooks with physical limitations. They can become rusty if not properly cared for and seasoned regularly, a big challenge for many people.
To season a new iron pot, wash with mild soapy water, rinse and dry thoroughly, then coat the entire surface with oil or melted shortening, including outside and handles, and a lid if the pot has one. Once the entire surface is well-greased, place the pot in a 300° oven for about 30 minutes, with a baking sheet under it to catch any drips, then let it cool slightly; remove and wipe with paper towels. After each use, wash with mild soapy water and dry thoroughly, then add a little oil or melted fat to the pan and coat the inner surfaces completely.
If the pan ever begins to show signs of rusting or imparts a "metallic" taste, it will need to be reseasoned. Scour the pan well with steel wool and wash with soapy water. Rinse, dry thoroughly, then coat with shortening or oil and place in a 250° oven for about 2 hours. Wipe with paper towels to absorb any excess oil, and it's ready to use. Never put iron pots in the dishwasher.

The cast iron skillet was such an important part of those brave souls who settled this country and of the cowboys who tended the herds of cattle that I have gathered a number of easy and delicious cast iron skillet recipes. With blackberry season fast approaching up here the northwest I thougt it appropriate to include this recipe for blackberry cobbler in a cast iron skillet first.

6 to 8 cups fresh or frozen blackberries*
1 1/2 cups sugar
1/2 cup all-purpose flour
2 tablespoons fresh squeezed lemon j uice
1 to 2 tablespoons blackberry liqueur, optional
Biscuit Topping (see recipe below)
Vanilla ice cream

*The amount of blackberries used depends on the size of your pan. If using a Cast-Iron Skillet, use 6 cups - 13x9-inch baking dish, use 8 cups.

Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil (this is to catch the blackberry juice that usually boils over from the baking dish or skillet).
If using fresh blackberries, wash, stem, and drain blackberries.
In a large bowl, combine sugar, flour, blackberries, lemon juice, and blackberry liqueur. Pour into prepared baking dish or skillet.

Bake, uncovered, 15 to 20 minutes or until hot and bubbly. When blackberry mixture is hot, remove from oven and spoon Biscuit Topping mixture onto the top in 10 to 12 large spoonfuls. Return to oven and bake another 20 to 25 minutes or until biscuits are lightly browned and a toothpick inserted in the center of one of the dumplings comes out clean. Remove from oven and cool on a wire rack for at least 10 minutes before serving. Serve either warm or room temperature. To serve, top with vanilla ice cream.
Makes 10 to 12 servings.
Biscuit Topping:
2 cups all-purpose flour
4 teaspoons baking powder
3 tablespoons sugar
1 teaspoon saltZest (peel) of 1 lemon
1/2 cup chilled butter, cut into 1/4-inch pieces
2/3 cup milk
1 e gg, slightly beaten

In a large bowl, sift together flour, baking powder, sugar, salt, and lemon zest. With a pastry blender or two knives, cut in butter until particles are the size of small peas. Add milk and egg; stir with a fork just until blended.

2008-07-18T19:31:00.000-07:00

Green Tomatillo Sauce is Marla’s favorite condiment so I perfected this recipe and she now has a constant supply to add to her eggs, chicken dishes, salads and whatever else she wants to put it on.

Ingredients:

½ cup salad oil
2 medium onions, chopped
1 large can (7oz.) diced green chiles
2 13oz. cans or about a dozen fresh tomatillos that have been shucked, pared and halved
1-cup chicken broth
3 tablespoons fresh limejuice
2 teaspoons dry crushed oregano
2 teaspoons sugar
1 tsp. Ground cumin

Procedure:

Heat the salad oil in a 3-4 quart saucepan over medium-high heat. Add the chopped onions and cook, stirring often, until soft (about 4 minutes). Stir in the remaining ingredients and bring to a boil, then reduce heat and simmer, stirring occasionally, for 25 minutes. Let sauce cool a little and the puree using a blender, immersion blender or food processors until most of the lumps are gone. Will keep in the refrigerator in a container with a tight lid for several weeks. Also freezes well so you can make a double batch like I do to guarantee I won’t run out.

2008-07-18T18:33:00.000-07:00

My famous feanut butter chip chocolate cookies. Everyone I know loves this recipe and I know you will too.

Ingredients

¾-cup butter flavored crisco
1-1/4 cup packed brown sugar
2-tabelspoons milk
1-tablespoon vanilla
1 egg
1-3/4 cup flour
1 teaspoon each baking soda and baking powder
1/2 tsp cinnamon
1-cup semi-sweet chocolate chips
1 package Reese's peanut butter chips
1 cup toasted chopped cashews or almonds

Procedure:

Heat oven to 375d. Combine crisco, brown sugar, milk and vanilla in large
bowl. Beat at medium speed until creamy. Beat egg into mixture. Combine
flour, salt, baking soda, baking powder, and cinnamon in a small bowl with a
wire whisk. Add to creamed mixture and beat until smoothly blended. Add
chips and nuts and blend. Drop by rounded tablespoons onto ungreased cookie
sheet and bake in the 375d oven 8-10 mins. Cool on baking sheets 5 mins. and
transfer to wire racks to cool completely.

2008-07-18T13:06:00.000-07:00

This Albondigas soup is very authentic . Albondigas means meatballs in Spanish. The secret to real albondigas soup is the mint and rice in the meatballs. This can be served as a starter dish or as the entrée. Either way it is delicious.

Ingredients:

2-tablespoons olive oil
1 large onion, chopped
1 large clove garlic, minced
½ cup tomato sauce
3 quarts chicken stock or beef stock
2 large carrots, sliced
½ lb. String beans, cut into 1-inch pieces
1-pound ground beef
1/3-cup raw rice
1 raw egg
½ cup chopped fresh mint leaves
½ cup cilantro
1-1/2 teaspoons salt
¼ teaspoon black pepper
1-1/2 cup frozen or fresh peas
Dried oregano, crumbled
½-cup chopped fresh cilantro

Procedure:

Heat oil in heavy medium saucepan over medium heat. Add onion and minced garlic and saute until tender, about 5 minutes. Add tomato sauce and broth mixture. Bring to boil and simmer. Add carrots and string beans.

Prepare meatballs. Mix rice into meat, adding mint and parsley leave, salt and pepper. Mix. Add raw egg. Form beef mixture into 1-inch meatballs. Return soup to gentle simmer. Add meatballs to soup. Cover and let simmer for ½ hour. Add peas toward the end of the ½ hour. Add a few pinches of oregano and sprinkle with salt and pepper to taste. Serve garnished with fresh chopped cilantro.