Hey all!
I'm not posting this because it's a new, superb, or life changing recipe. Nope. Just posting it in case you've been stuck making the same few meals lately. I find that I forget that certain foods exist and so I never make them.
I was reminded of cauliflower soup the other day for some reason, so I decided to whip up a simple batch. It hit the spot on these chilly 68 degree days we've been having.
So anyway, while nothing special, I decided to post it in case you forgot how good and easy cauliflower soup is.
1 onion
2 celery stalks
2 carrots
garlic, some
1 head of cauliflower
4 cups of broth
1 cup of milk
bay leaves
S & P
I just chopped up my onion, celery, carrots, and garlic and threw them in a pot with some butter til they softened. Then I threw in the chopped up cauliflower and bay leaves. Once it looked good, I threw in my liquids and simmered until the cauliflower was tender. Then I used an immersion blender to make it a "cream of" soup.
I'll tell ya, it really hits the spot. You could be FAR more creative than I was and maybe throw some cayenne in with the bay leaves to give it some kick. There's a lot more you could do with spices and seasonings.
Simple, healthy (if milk doesn't offend you), and lends itself VERY well to dipping bread!
P.S. Dad, if you read this, can you add mollyschad23@gmail.com to this blog so that I don't have to sign into my old email account to update.
Tuesday, December 2, 2014
Sunday, November 16, 2014
Not My Mother's Chicken Liver Not Pate
Growing up, whenever we had roast chicken for dinner or whenever there was a holiday meal festive enough to call for hors d'oeures, my mother would make what she called "chicken liver pate", basically a spread made from cooked chicken livers eaten on crackers.
Our local supermarket offers a 20 oz. container for chicken livers for $1.58. Seems cheap at the price so I recently tried to duplicate my mothers recipe from what I remembered seeing her do (I thought) and what I remembered as the outcome.
I took some of the product over to Mom's to share before dinner one night and in the ensuing discussion found out that what I thought I remembered her doing was not what she remembered and what I had made was not really what she had made. So, this is Not My Mother's. Then, before sitting down to write this I looked up the definition of pate in a couple of cookbooks and discovered that it is very different from this so it's not pate either. Hence the name. In any event, I think this is pretty good and like to keep some on hand to spread on a cracker whenever hunger strikes.
I take a 20 oz container of chicken livers and rinse well (they tend to be pretty bloody as received), then boil them in water for 8-10 minutes or until done (brown color inside). Transfer the cooked livers to a stainless steel bowl and mash with fork, adding ~1 t. of mayo and, to taste, a splash of Worchestshire Sauce, a splash of Marsala, salt, pepper ground mustard and dried thyme. The thyme works very well and is my contribution to this flavor ensemble. There is obviously a huge opportunity for experimentation and further seasoning development in this basic recipe.
Our local supermarket offers a 20 oz. container for chicken livers for $1.58. Seems cheap at the price so I recently tried to duplicate my mothers recipe from what I remembered seeing her do (I thought) and what I remembered as the outcome.
I took some of the product over to Mom's to share before dinner one night and in the ensuing discussion found out that what I thought I remembered her doing was not what she remembered and what I had made was not really what she had made. So, this is Not My Mother's. Then, before sitting down to write this I looked up the definition of pate in a couple of cookbooks and discovered that it is very different from this so it's not pate either. Hence the name. In any event, I think this is pretty good and like to keep some on hand to spread on a cracker whenever hunger strikes.
I take a 20 oz container of chicken livers and rinse well (they tend to be pretty bloody as received), then boil them in water for 8-10 minutes or until done (brown color inside). Transfer the cooked livers to a stainless steel bowl and mash with fork, adding ~1 t. of mayo and, to taste, a splash of Worchestshire Sauce, a splash of Marsala, salt, pepper ground mustard and dried thyme. The thyme works very well and is my contribution to this flavor ensemble. There is obviously a huge opportunity for experimentation and further seasoning development in this basic recipe.
Lentils and Hominy
Someone in the family - and I ain't namin' names - got a little over exuberant in the hominy buying department, so I was looking for a way to use up an extra can of white hominy. I decided to try making lentils and hominy, basically lentil soup with a can of hominy added. So:
2 cup concentrated chicken broth
2 cup water
1/2 medium onion
3 cloves garlic
2 stalks celery
1 carrot
1 medium potato
1/2 cup dry lentils
1 20 oz can of white hominy
seasoned with salt, black pepper, red pepper, bay leaf, ground mustard - suit yourself
Veg all chopped or diced into the broth, lentils in when it comes to boil, cook 55 minutes or until the lentils are done (you all know how to make lentil soup, right?).
Because there are only 2 of us these days, I made just 1/2 cup of lentils resulting in a low lentil to hominy ratio. Would be better with everything doubled but still use just one can of hominy, or else buy a smaller can.
Anyway, this turns out to be a really good flavor combination leaving itself open to future exploration of seasonings. Plus, turns out lentils and hominy are complimentary proteins, so it's very nutritious.
2 cup concentrated chicken broth
2 cup water
1/2 medium onion
3 cloves garlic
2 stalks celery
1 carrot
1 medium potato
1/2 cup dry lentils
1 20 oz can of white hominy
seasoned with salt, black pepper, red pepper, bay leaf, ground mustard - suit yourself
Veg all chopped or diced into the broth, lentils in when it comes to boil, cook 55 minutes or until the lentils are done (you all know how to make lentil soup, right?).
Because there are only 2 of us these days, I made just 1/2 cup of lentils resulting in a low lentil to hominy ratio. Would be better with everything doubled but still use just one can of hominy, or else buy a smaller can.
Anyway, this turns out to be a really good flavor combination leaving itself open to future exploration of seasonings. Plus, turns out lentils and hominy are complimentary proteins, so it's very nutritious.
Friday, October 17, 2014
Zucchini scrapple - sort of
Hard as it is to believe, we're still looking for ways to use up zucchini. Last night I decided to make polenta and to used pureed zucchini in place of the water. The results we delicious - it was creamy and had more flavor than plain polenta, but didn't taste overwhelmingly of zucchini. I'll make it this way any time I've got zucchini on hand from now on. I was going to call it zucchini polenta, but Aleks, have just enjoyed the two pounds of scrapple that Mom and Dad brought us, dubbed it zucchini scrapple, and I liked it.
Shred a large zucchini (about 2 pounds), then puree to yield about 3.5 cups of puree.
Add 1 cup milk and 1 t salt
Heat to a boil (careful it doesn't boil over), then gradually add 1 cup polenta or cornmeal, whisking to prevent lumps. Cook over low heat until thick and the rest of your dinner is ready.
I think if you spooned it into a loaf pan and cooled it, you could make a block which you could then slice and fry, but we didn't bother with that step.
I served it with fish cooked in a quick white sauce and broccoli on the side, but it would also be good with pork or whatever else you like to eat with polenta. Might not work quite as well fried up in an egg sandwich for breakfast, which is how I've been enjoying my scrapple :)
Maggie
Shred a large zucchini (about 2 pounds), then puree to yield about 3.5 cups of puree.
Add 1 cup milk and 1 t salt
Heat to a boil (careful it doesn't boil over), then gradually add 1 cup polenta or cornmeal, whisking to prevent lumps. Cook over low heat until thick and the rest of your dinner is ready.
I think if you spooned it into a loaf pan and cooled it, you could make a block which you could then slice and fry, but we didn't bother with that step.
I served it with fish cooked in a quick white sauce and broccoli on the side, but it would also be good with pork or whatever else you like to eat with polenta. Might not work quite as well fried up in an egg sandwich for breakfast, which is how I've been enjoying my scrapple :)
Maggie
Friday, October 10, 2014
Coconut Milk
Is it just me or can you put anything in a saute pan, throw in some spices, pour in some coconut milk and end up with a delicious meal?
Man! I love the stuff!
Last night I threw some red onion, ginger, garlic in a pan to saute for bit. Then I put in a spice mixture of tumeric, garam marsala, cinnamon, red pepper flakes, salt, and pepper. Then threw in some chunks of chicken til they were cooked almost through. Add some diced tomatoes and let it simmer for a bit to really build the flavas. At the end, I added some coconut milk.
Served it up over rice and was in love. Simple, easy, delicious. Next time I'll probably throw in some more veggies since coconut milk makes everything tasty!
Yum!
Molly
Man! I love the stuff!
Last night I threw some red onion, ginger, garlic in a pan to saute for bit. Then I put in a spice mixture of tumeric, garam marsala, cinnamon, red pepper flakes, salt, and pepper. Then threw in some chunks of chicken til they were cooked almost through. Add some diced tomatoes and let it simmer for a bit to really build the flavas. At the end, I added some coconut milk.
Served it up over rice and was in love. Simple, easy, delicious. Next time I'll probably throw in some more veggies since coconut milk makes everything tasty!
Yum!
Molly
Saturday, September 13, 2014
Chili, Again
This spring we bought some Biggie Chili plants at Glick's with the idea in mind that come September we could try making chili with home grown. Today's the day! I worked with Biggie Chilies from the garden, mostly red at this time of year but with some green mixed in, yellow onions from the garden, diced Opalka tomatoes from the garden in place of canned, and a whole bulb of home grown garlic. Based on the last batch, I reduced the cumin and cocoa this time around.
For the chili:
300g red and green Biggie Chili peppers, sliced into strips about 2 inches long
389 g yellow onions, sliced into strips
35 g garlic (a whole bulb)
1/2 t ground cumin
1 t ground yellow mustard
1 t paprika
3 T oregano
1 T unsweetened cocoa
1 bay leaf
4 cloves, whole
1/2 t ground cinnamon
1 stick cinnamon
1/2 t ground nutmeg
12 oz Vitamin Y
1152 g diced tomatoes
543 g cooked small red beans
47 g lime juice
1/2 t salt or to taste (added at least another 1/2 t "to taste")
1/4 t whole black peppercorns
1/4 t (heaping) whole cardamom seeds
1/4 t whole black mustard seeds
1 juniper berry
I heated the whole seeds, cinnamon stick, whole cloves, and bay leaf in oil until the mustard popped (the cinnamon stick also uncurled), then added the dry spices and some beer to make a paste, cooked for a while, then added to the cooking peppers and onions. Diced tomatoes and cooked red beans were added last. Did not use chicken or beef broth this time but added the rest of the beer for liquid then cooked down some. Flavors are blending really well but after sitting for 4 hours or so the heat has faded away, so this is a very flavorful but very mild batch. Next time, better include some hotter peppers, like the Garden Salsa, or supplement with dried or ground red pepper.
Thursday, September 4, 2014
Pickled Peppers
From Facebook last year (2013):
Take 3 on the pickled pepper front today: All of my reading says that if you want to store pickled peppers at room temp, you have to boil-can them or you risk botulism poisoning.
Take 1, I tried boil-canning and they came out with good flavor but bad texture - pure mush; I threw them out.
Take 2, I used cold brine and after a day refrigerated. These were good enough that I ate nearly a whole jar in one day yesterday but taste a little bit "raw".
So today, Take 3: I put the peppers in the jars then filled the jars with boiling brine, put on lids, and let them cool. These, too, I will refrigerate. The yellow and orange rings on the right are Hungarian wax peppers - not too hot but a little zip due to the orange and red peppers in the mix (they get hotter as the yellow peppers progress through orange to red). The red and green on the left are pepperocini, hotter than the Hungarians but still eatable and a great addition to a sandwich. I still have salsa peppers, a long bright red, much hotter pepper, and Thai peppers, small red and green, very hot to do something with. For brine I used 50/50 white distilled vinegar and water with 1/2 cup per gallon Kosher salt.
Today's Update (September 2014):
The Take 3 peppers from last year worked really well. We enjoyed them all year. The Hungarian Wax Pepper rings were probably our faves; some bite but not too hot; nearest to the hot pepper rings from the store (or the Wawa breakfast hoagie!); very pretty with yellow, orange and red mixed colors. Pepperocini rings were OK; hotter than the Hungarian Wax but thinner walled. We are just about through our last jar from last year after putting these on sandwiches all winter.
This year we planted more Hungarian Wax and fewer Pepperocini. But bad news!: the "Hungarian Wax" we planted must have been mislabeled at the nursery because we got a large, elongated sweet red pepper from the plants. Not a bad pepper (not as good as the Lady Bells for a sweet pepper, tho') but definitely not going to make pickled hot pepper rings. We also planted Biggie Chillis and Garden Salsa peppers, so the other day I tried picking and pickling the red Biggie Chillis and
got three quarts. They are GREAT!!! Hotter than the Hungarian Wax but not too hot, bright red, and beautiful in the jar or on the sandwich, perfect size rings with a nice firm wall. Will definitely do some more of these this year.
So, the recap on the method:
Cut the peppers into rings and remove seeds from the center of each ring.
Pack into jars; jiggle and press to get them really full.
Make a brine of 50/50 vinegar (I used white distilled) and water with 1/2 cup salt (I used Kosher) per gallon and bring to a boil.
Pour the boiling brine over the peppers in the jar; fill them all the way.
Put lids on and let the jars cool, then refrigerate.
These are not canned, per se, so your MUST REFRIGERATE to keep them.
By the way, I did not wear gloves while cutting the peppers. I was very careful not to touch my face or eyes until I had washed my hands. Even so, TWO DAYS LATER I could still feel every part of my hands and the spots on my face which I had inadvertently touched when exposed to the warm water in the shower. You could really hurt yourself with these peppers if you don't wear gloves!!!
Take 3 on the pickled pepper front today: All of my reading says that if you want to store pickled peppers at room temp, you have to boil-can them or you risk botulism poisoning.
Take 1, I tried boil-canning and they came out with good flavor but bad texture - pure mush; I threw them out.
Take 2, I used cold brine and after a day refrigerated. These were good enough that I ate nearly a whole jar in one day yesterday but taste a little bit "raw".
So today, Take 3: I put the peppers in the jars then filled the jars with boiling brine, put on lids, and let them cool. These, too, I will refrigerate. The yellow and orange rings on the right are Hungarian wax peppers - not too hot but a little zip due to the orange and red peppers in the mix (they get hotter as the yellow peppers progress through orange to red). The red and green on the left are pepperocini, hotter than the Hungarians but still eatable and a great addition to a sandwich. I still have salsa peppers, a long bright red, much hotter pepper, and Thai peppers, small red and green, very hot to do something with. For brine I used 50/50 white distilled vinegar and water with 1/2 cup per gallon Kosher salt.
Today's Update (September 2014):
The Take 3 peppers from last year worked really well. We enjoyed them all year. The Hungarian Wax Pepper rings were probably our faves; some bite but not too hot; nearest to the hot pepper rings from the store (or the Wawa breakfast hoagie!); very pretty with yellow, orange and red mixed colors. Pepperocini rings were OK; hotter than the Hungarian Wax but thinner walled. We are just about through our last jar from last year after putting these on sandwiches all winter.
This year we planted more Hungarian Wax and fewer Pepperocini. But bad news!: the "Hungarian Wax" we planted must have been mislabeled at the nursery because we got a large, elongated sweet red pepper from the plants. Not a bad pepper (not as good as the Lady Bells for a sweet pepper, tho') but definitely not going to make pickled hot pepper rings. We also planted Biggie Chillis and Garden Salsa peppers, so the other day I tried picking and pickling the red Biggie Chillis and
So, the recap on the method:
Cut the peppers into rings and remove seeds from the center of each ring.
Pack into jars; jiggle and press to get them really full.
Make a brine of 50/50 vinegar (I used white distilled) and water with 1/2 cup salt (I used Kosher) per gallon and bring to a boil.
Pour the boiling brine over the peppers in the jar; fill them all the way.
Put lids on and let the jars cool, then refrigerate.
These are not canned, per se, so your MUST REFRIGERATE to keep them.
By the way, I did not wear gloves while cutting the peppers. I was very careful not to touch my face or eyes until I had washed my hands. Even so, TWO DAYS LATER I could still feel every part of my hands and the spots on my face which I had inadvertently touched when exposed to the warm water in the shower. You could really hurt yourself with these peppers if you don't wear gloves!!!
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