Handmade Smoked Almonds

1 egg white
2 tsp garlic powder
2 tsp celery salt
1/2 tsp salt
1/2 tsp liquid smoke flavoring
3 cups whole unblanched almonds, toasted and cooled

In a bowl, whisk egg white until foamy.  Add garlic powder, celery salt, salt and liquid smoke; stir until blended.  Add almonds and stir until well coated.  Evenly spread almonds in a 15" by 10" baking pan coated with nonstick cooking spray.  Bake at 300 degrees F for 30 minutes, stirring every 10 minute.  Cool.  Store in an airtight container.

Zesty Italian Dressing

1 cup Bragg Apple Cider Vinegar
1 1/3 cup extra virgin cold pressed olive oil
2 tbs water
1/2 tbs Garlic powder
1/2 tbs onion powder
1 stevia leaf from garden or 1/2 tbs Honey
1 tbs dried oregano
1/2 tsp black pepper
1/2 tsp dried thyme
1/2 tsp dried basil
1/2 tbs dried parsley
1/2 tsp dried celery
1 tbs Redmond Sea salt
Mix all ingredients together.  Enjoy.  I do not refrigerate this.  

Melt in your mouth Blueberry Cake

1/2 cup butter

1/2 cup white sugar (Honey)

1/4 teaspoon salt

1 teaspoon vanilla extract

2 egg yolks

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/3 cup milk

2 egg whites

1/4 cup white sugar (Honey)

1 1/2 cups fresh blueberries

1 tablespoon all-purpose flour

1 tablespoon white sugar(Honey)

 

Preheat oven to 350 degrees.  Grease and flour an 8-inch square pan.  Cream butter or margarine and 1/2 cup sugar(Honey) until fluffy.  Add salt and vanilla.  Separate eggs and reserve the whites.  Add egg yolks to the sugar mixture; beat until creamy.

Combine 1 1/2 cups flour and baking powder; add alternately with milk to egg yolk mixture.  Coat berries with 1 Tablespoon flour and add to batter.  

In a separate bowl, beat whites until soft peaks form.  Add 1/4 cup sugar or honey, 1 tbs at a time, and beat until stiff peaks form.  Fold egg whites into batter. Pour into prepared pan.  Sprinkle top with remaining 1 tbs sugar.  

Bake for 50 minutes, or until cake test done.  

I took this to the Chicken noodle dinner at the Assumption Church in Granger,  it was well received!!

 

EggPlant Lasagna

2 large eggplants, sliced lengthwise 3/4-inch thick (8 slices)
5 tablespoons olive oil, divided
Coarse salt and freshly ground black pepper
2 garlic cloves, minced
1 (15-ounce) container whole milk ricotta or cottage cheese
3 large eggs
1 cup grated Parmesan, divided
2 tablespoons freshly chopped oregano leaves
2 cups of your favorite Marinara Sauce
1 lb Ground beef

Preheat oven to 400 degrees F.
Arrange sliced eggplant in a single layer on 2 sheet pans. Brush on both sides using 3 tablespoons of oil and season with salt and pepper. Roast the eggplant until it is soft and golden. Turn slices halfway through, about 25 minutes.
Meanwhile, in a medium skillet brown ground beef with onions, garlic.  Add Marinara Sauce.
In a large bowl add the ricotta, eggs, 1/2 cup Parmesan, oregano, 2 teaspoons of salt and 1/4 teaspoon pepper. Mix well. Brush an 8-inch baking dish with oil.
Spread half of the marinara sauce on the bottom of the prepared baking dish. Lay 4 slices on top followed by the ricotta mixture. Lay another 4 slices of eggplant and finish with marinara sauce. Top with the remaining 1/2 cup Parmesan. Bake until golden brown, at 350 degrees, for 30 minutes.

Natural Laundry Soap

Making your own laundry soap is so easy it will make you laugh... and its so much cheaper.  Find ingredients in the laundry aisle of your local grocery store.

76-oz box Borax
2-lb box baking soda
55-oz box washing soda
12 oz soap (Hand grated hand bar soap is best)

Combine ingredients and us 2 T for regular loads and up to 1/4 cup for greasy/grungy clothes.  Works fine in high effeciency washing machines.

Note:  At warm and hot water temperatures, Borax gets partially converted to hydrogen peroxide, so any dark or colored clothes should be washed in cool or cold water.

White Vinegar works great in the rinse cycle.

Ketchup, Mustard and Mayo

Make Your Own Condiments--No Kidding!

From one of my favorite magazines, Mary Jane's Farm, I found an interesting and fun idea: making our own condiments. Don't you think the extra work might just be worth the absence of all those chemicals, and artificial this-es and thats found in the store-bought stuff? I'm told the extra flavor is well worth the effort also.

So according to the article, "Easy Homemade Condiments," (April-May, 2010, pp. 58-59), making our own ketchup, mayo, and mustard isn't as daunting as we might think. And a very cool thing I learned is that ketchup can be made from frozen tomatoes! So if you have a bumper crop this coming summer, keep this idea in mind--not all extra tomatoes have to go to salsa. AND, this ketchup recipe can be frozen as well.

The article also said mustard is not just easy to make, it's inexpensive too! Finally, the mayonnaise takes only 15 minutes to make, and includes only five ingredients. Now before we launch into the recipes, I have to ask: do YOU have a recipe for a homemade condiment? Please share--we're all in this together, so let's help each other out! And until next time, happy cook'n!
FRESH TOMATO KETCHUP (yield: 2-3 C)
3 lbs ripe tomatoes, chopped
1 medium onion, chopped
3 garlic cloves, crushed
1 Tbsp black peppercorns
1/4 tsp dry mustard
1/2 tsp ground allspice
2 whole cloves
2 tsp celery seeds
1/2 cinnamon stick
1 tsp paprika
1/4 tsp cayenne
1/3 C light brown sugar
1/3 C apple cider vinegar
juice of 1/2 lemon
1 tsp sea salt

Place tomatoes, onion, garlic, and all spices into a stockpot and bring to a simmer. Cook for about 40 min., stirring regularly, until about 1/3 of the juices have evaporated. Let sit for 30 min. to cool. Remove cinnamon stick.

Put the tomato mixture in a blender and process at the highest speed for 1 min. (pulse to start). Run the mixture through a food mill, using the finest mesh screen, or a fine sieve and return to a clean sauce pan. Bring to a simmer, add the brown sugar, vinegar, lemon juice, and salt; adjust spice to your taste. Simmer for about 1 hour to thicken the ketchup. Allow to cool to room temperature. Store in a jar in refrigerator for up to 3 weeks.

(To freeze ketchup, store in canning jars; when ready to use, thaw and simmer for 15-20 min to allow the extra water to evaporate.)

(To make ketchup from frozen tomatoes, thaw tomatoes completely and drain in colander. Quarter the tomatoes instead of chopping. since you'll lose most of the tomatoes' water when draining, you'll end up with less volume. Per the recipe, reduce the sugar and vinegar to 1/4 C each, and the salt to 1/2 tsp; when thickening, simmer for only 30 min.)
BASIC YELLOW MUSTARD1/2 C yellow or black mustard seeds
3/4 C apple cider vinegar
1/3 C water
1 1/2 tsp sugar
1 1/2 tsp salt

Soak mustard seeds in vinegar and water for 2 days. Place mixture in blender along with sugar and salt; puree until almost smooth. Add water if needed, for desired consistency. This mustard will be very spicy, but will mellow after a day or two in the fridge. To make an herb mustard, add 1 tsp of your herb choice with the sugar and salt. For honey mustard, add honey to the completed mustard at a 1;1 ratio.

(TIPS: Homemade mustard keeps for about 1 month in fridge--this also stops the increase in heat. To make your mustard yellow, add turmeric. Don't use aluminum for mixing or storing mustard--oxidation of aluminum will occur. Heat activates an enzyme that kills the flavor of mustards; if using your mustard in a cooked recipe, add it toward the end of the cooking time for maximum flavor.)

(To make a simple mustard from powder: mix 1 Tbsp mustard powder with 1 tsp water, 1 tsp vinegar, and 1 tsp sugar. Let stand 15 min. to develop flavor. This equals 1 Tbsp prepared mustard.)
COOKED MAYONNAISE (yields: 1 1/4 C)
3 egg yolks
3 Tbsp cold water
1/2 C extra virgin olive oil, or sesame oil, or safflower oil
3 tsp lemon juice
1/4 tsp sea salt

In medium saucepan, whisk egg yolks and water until bubbly. Place over medium-low heat and continue to whisk until mixture just begins to thicken, coating the back of a metal spoon. Remove from heat. Continue to whisk, and add oil very slowly in a steady stream. Allow the mixture to cool, then whisk in lemon juice and salt.

Elizabeth's Cheesecake

1/4 cup finely chopped pecans
1/4 cup finely chopped walnuts
1/4 cup chopped almonds
3/4 cup chopped vanilla wafers
2 Tbs melted butter

1 1/2 lbs cream cheese
1 1/3 cups white sugar
5 eggs
16 ounces sour cream
1/4 cup flour
2 tsps vanilla extract
2 tsps lemon juice

1.  Mix all nuts and vanilla wafer crumbs with melted butter and press into 9-inch butters springform pan.  trying to line the sides as much as possible, about 1 1/2 inches up the side of pan, set aside.

2.  All filling ingredients should be at room temperature.
3.  Beat the cream cheese until light and fluffy with an electric mixer set on low, keep on low for entire process.  add sugar a little at a time and continue beating until creamy.  Add one egg at a time, beat after each egg.  Add flour, vanilla and lemon juice, mix well.  Add sour cream and beat well.  Pour over crust in springform pan. 
4.  Place on top rack in the middle of a 325 degree oven for 1 hour and 15 minutes.  When time is up turn oven off, prop open oven door and leave in oven for 1 hour. 
5.  Remove from oven and let cool the refrigerate for 24 hours.

Chocolate Cheesecake

1/4 cup finely chopped pecans
1/4 cup finely chopped walnuts
1/4 cup finely chopped almonds
3/4 cup finely chopped chocolate wafers
2 tablespoons melted butter

1. Mix all nuts and vanilla wafer crumbs with melted butter and press into a 9 inch buttered springform pan, trying to line the sides as much as possible about 1 1/2" up the sides of the pan, set aside.

1/4 cup semisweet chocolate chips

1/4 cup heavy whipping cream

3 (8 ounce) packages cream cheese,

softened

3/4 cup honey, or 1 cup white sugar

1/3 cup unsweetened cocoa powder

3 eggs

1 teaspoon vanilla extract

1 1/2 cups semisweet chocolate chips

1/4 cup heavy whipping cream

1 teaspoon vanilla extract

 

1. Preheat oven to 350 degrees F ( 175 degrees C). 

2.  To Make Filling: In a small saucepan, heat 1/4 cup whipping cream and 1/4 cup chocolate chips, stirring constantly, until chips are melted. Remove from heat.

3.   In a large mixing bowl, beat cream cheese and 1 cup of sugar until smooth. Add cocoa and beat well. Add eggs and beat on low until just blended. Stir in 1 teaspoon vanilla and reserved chocolate mixture until blended. Pour over crust. Bake at 325 degrees F (165 degrees C) for 45 to 50 minutes or until center is almost set.

4.  In a large mixing bowl, beat cream cheese and 3/4 cup honey until smooth.  Add cocoa and beat well.  Add eggs and beat on low until just blended.  Stir in 1 teaspoon vanilla and reserved chocolate mixture until blended.  Pour over crust.  bake at 325 degrees F for 45 to 50 minutes or until center is almost set.  

	5.  To Make Topping: In a small saucepan, heat 1/4 cup whipping cream and 1 teaspoon vanilla until just before boiling. Stir constantly and be careful not to boil over. Have 1 1/2 cups chocolate chips ready in a small bowl. Pour in the hot cream and stir with a spoon until smooth. Spread over baked cheesecake and refrigerate overnight.

Easy Rosemary Wheat rolls

This recipe is easy, no kneading necessary, 

1  package dry yeast (about 2 1/4 teaspoons)
1 1/4  cups  warm water (100° to 110°)
2  tablespoons Honey or sugar
1  large egg, beaten
2  tablespoons butter, melted
2  teaspoons  minced fresh rosemary
1 1/4  teaspoons  salt
1/2  teaspoon  garlic powder
1  cup  whole wheat flour
1 2/3  cups  bread flour
Cooking spray

1. Dissolve yeast in water in a large bowl; let stand 10 minutes. Stir in honey and next 5 ingredients.
2. Lightly spoon flours into dry measuring cups; level with a knife. Add whole wheat flour to yeast mixture; stir until smooth. Gradually stir in bread flour to make a thick batter. Cover with plastic wrap, and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size.
3. Stir batter down; spoon into 15 muffin cups coated with cooking spray. Cover and let rise in a warm place 15 to 20 minutes or until batter rises to top of muffin cups.
4. Preheat oven to 375°.
5. Uncover rolls, and bake at 375° for 17 to 20 minutes or until lightly browned. Serve warm.

Peruvian Roasted Chicken

1 whole chicken (about 4 pounds)
4 tablespoons Apple cider vinegar
3 tablespoons white wine
3 tablespoons olive oil
2 1/2 tablespoons garlic powder
2 tablespoons paprika
1 1/2 tablespoons cumin
2 teaspoons black pepper
1 teaspoon salt
juice of 1 lemon
1 quart cold water

Combine vinegar, wine, oil with garlic powder, cumin, paprika, black pepper, and salt. Mix well to form a paste. Add lemon juice to cold water. Trim chicken of any excess or loose fat. Wash chicken thoroughly with lemon water. Place chicken in zip-top bag. Pour spice paste over chicken. Coat chicken completely with mixture rubbing into every surface. Try to get the paste under the skin as much as possible.
Seal bag and place chicken in refrigerator for at least 2 hours. The chicken will have more flavor the longer it "marinates" in the spice mixture. Do not refrigerate more than 24 hours however.
Preheat grill, this is a rotisserie recipe, but we like to use the Beer Can method of cooking with this recipe.
Approx 1 1/2 to 2 hours at 325 degrees.
Test chicken for doneness, the temperature in the thickest part of the thigh. Chicken is done at 165 degrees F.

Chicken Marsala with Rice

1 package skinless boneless chicken thighs (about 1.5 lbs)
All purpose flour
3 tablespoons Ghee or butter
1 tablespoon chopped fresh sage
1 small yellow onion, chopped or diced
2 cloves garlic, minced
1 cup imported dry Marsala or white wine
1 cup canned low-salt chicken broth or vegetable broth
Fresh sage leaves (or powdered if need be)
1 Teaspoon chicken or turkey demi-glaze
1 cup rice, cooked

Sprinkle chicken liberally with salt, pepper and sage. Dust with flour; shake off excess. Melt 3 tablespoons Ghee or butter in large skillet over medium-high heat.
Add chicken. Sauté until brown and cooked through, about 3 minutes per side. Transfer chicken to platter.
Add onion and shallot, sauté for a couple minutes, until softened and starting to brown.
Add Marsala and broth to skillet; bring to boil, scraping up any browned bits. Add chicken back to pan. Take a ¼ cup of the sauce out and mix the Demi-Glaze into it thoroughly. Add back to pan.
Add a sprinkling of flour to sauce for thickening, Boil until sauce is reduced and chicken is cooked through, about 10 minutes.
Season with salt and pepper; spoon over chicken and rice/noodles. Garnish with fresh sage leaves.

Flourless Chocolate Cake

Makes 1 8-inch cake

 

4 ounces fine-quality bittersweet chocolate (not unsweetened)
1 stick (1/2 cup) unsalted butter
3/4 cup sugar (I use Honey in place of Sugar)
3 large eggs
1/2 cup unsweetened cocoa powder plus additional for sprinkling

Preheat oven to 375°F and butter an 8-inch round baking pan. Line bottom with a round of wax paper and butter paper.
Chop chocolate into small pieces. In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate with butter, stirring, until smooth. Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture. Add eggs and whisk well. Sift 1/2 cup cocoa powder over chocolate mixture and whisk until just combined. Pour batter into pan and bake in middle of oven 25 minutes, or until top has formed a thin crust. Cool cake in pan on a rack 5 minutes and invert onto a serving plate.
Dust cake with additional cocoa powder and serve with sorbet if desired. (Cake keeps, after being cooled completely, in an airtight container, 1 week.)

Chicken Marlys

This is a recipe that Shannon brought home to me.  He had it at a friends house and wanted me to make it.  It was delicious.  I have had the recipe for 5 years, recently found it and made it, I forgot how good it was.  

1 Tbs + 1/4 Cup Flour, divided
1 tsp Salt, divided
1/2 tsp pepper, divided
3/4 cup chicken broth
1/4 cup parmesan cheese
2 eggs
2 Tbs chopped fresh parsley, divided
4 boneless, skinless chicken breast halves, about 1 1/4 lbs
5 Tbs Ghee (clarified butter), divided (could use 2 tbs oil, and 3 tbs butter)
1/2 cup white wine
1 Tbs lemon juice
3 Tbs capers

Preheat oven to 200 degrees.  Stir 1 Tbs flour, 1/2 tsp salt, and 1/4 tsp pepper into chicken broth, set aside.

In bowl, combine Parmesan cheese with remaining flour, salt and pepper, set aside.

In a shallow bowl, lightly beat eggs with 1 Tbs parsley.

Prepare chicken as follows:
1.  Place each piece of chicken between 2 sheets of plastic wrap.  With the flat side of a meat mallet, pound each piece of chicken to 1/4" thickness.  Coat each piece with flour mixture.
2.  In a large non-stick skillet, heat 2 Tbs Ghee (or 1 Tbs oil and 1Tbs butter) over medium high heat.  Completely coat 1 piece of chicken in egg mixture, allowing excess to drip off.  Add to skillet.  Repeat with remaining chicken.  Cook, turning once, until cooked through and golden, about 2 minutes per side.  Transfer to oven proof plate, keep warm in oven.
3.  Stir wine into skillet, cook 30 seconds, scraping browned bits from bottom of skillet.
4.  Whisk reserved broth mixture to re-combine ingredients.  Add to skillet, cook, stirring until thickened, about 2 minutes.  Stir in lemon juice and capers, cook 1 minute.
5. Arrange chicken on serving platter, top with sauce.