A small, family farm in Wisconsin

Archive for the ‘cooking’ Category

Buddha Bowls

I’m in the process of discovering Buddha Bowls. They’re also called Hippie Bowls, Bliss Bowls, Glory Bowls. Take your pick.
It’s a simple concept. Use a good sized bowl and fill it with goodness.
Your base can be a grain, like brown rice or cous cous, or it can be greens, like spinach or lettuce, or even pasta will work as a base.
Layer on lots of vegetables. They can be raw or roasted, however you like them.
Add some protein. Chicken, tofu, beans.
Garnish with seeds, nuts, olives, artichoke hearts, look in the fridge and pantry and see what you come up with.
Finally, use a dressing of your choice.
Our dinner tonight started with ramen noodles as a base (I know, but I didn’t have time to make rice.)
I roasted asparagus and mushrooms, and grilled chicken breast.
We used just a touch of teriyaki sauce drizzled on top.
This is a good way to pile on the veggies.

Egg Roll Noodle Bowl

egg-roll-bowl

I found this recipe on Taste of Home and since I love egg rolls but hate the deep fried fat, I made it the other night.  It was just as good as I expected it to be.  Lee loved it. A generous 1 1/2 cup serving is only 302 calories.  The original recipe called for ground pork.This picture is from the Taste of Home website.

EGG ROLL NOODLE BOWL
1 tablespoon sesame oil
1/2 pound ground turkey
1 tablespoon soy sauce
1 clove garlic, minced
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground turmuric
1/4 teaspoon pepper
1 bag cole slaw shredded cabbage
2 large carrots, shredded
4 oz. rice noodles
3 green onions, thinly sliced
Additional soy sauce if desired
Directions
In a large skillet, heat oil over medium-high heat. Cook and crumble ground turkey intil browned. Stir in soy sauce, garlic, and seasonings. Add cabbage and carrots. Cook until vegetables are tender.
Cook rice noodles according to package directions. Drain and add immediately to pork mixture, tossing to combine. Sprinkle with green onions. Serve with additional soy sauce.
Yields 4 servings 302 calories, 33 carbs each.

New Year, Old Me

honolululady

No real resolutions for 2017.  I would like to get serious about playing my ukulele so that’s going to be a goal for me.  I’d like to do a better job of blogging too, but I can’t figure out what direction to take with it.  I do enjoy sharing recipes so I know I’ll continue to do that.

I have  some milestones  coming up this year.  My 70th birthday in March, and our 30th anniversary in October. No plans yet for either event.

I made a delicious lentil soup last night.  Here’s what I put in it.  I used the slow cooker, but it could be made in an Instant Pot or on the stove top.

Lentil with Ham Soup

1 pound lentils
1 ham bone or smoked hock
2 shallots, chopped
3 garlic cloves, minced
2 quarts chicken stock
1 can diced tomatoes with celery/peppers/onion
1 tsp.  dried oregano
salt and pepper to taste

I used the ham bone just to flavor the soup.  I didn’t pick the meat off into the soup.

Happy New Year!

Tried and True, or not

rice cooker

Christmas is over and I had an Amazon gift card burning a hole in my cyber pocket. I’ve been wanting to buy a rice cooker and I’ve read and heard that they can be used for lots more than cooking rice. So not only did I order a rice cooker, I also ordered a recipe book, full of recipes for this particular brand of rice cooker. The book says right on the front cover that the recipes are “tried and true”. What does “tried and true” mean to you? To me it means that every recipe in this book (hundreds of them) has been tested by the author or her agents. Am I wrong?
This morning Lee texted me from the barn and asked me to make hot cereal for breakfast. Our temps are in the single digits. I remembered when paging through the recipes in my new book I saw a couple of oatmeal recipes, so since I had some time before Lee finished chores I decided to try the one I found using steel cut oats.cookbookOh my gosh! I put the ingredients into the rice cooker bowl and let ‘er rip. A few minutes later I heard a noise. It was the kind of noise that needs to be investigated quickly. Even though I was quick, I didn’t avoid THE MESS. The oatmeal was boiling over. It also boiled into. I managed to finish it by leaving the lid open. I ended up with a very small amount of oatmeal for us to eat, and a lot of oatmeal for me to clean up. It was all over the counter. It was running down the sides of the cooker. It had spilled into the heating area and burned there. It was under the lip of the lid. I blame the cookbook author. I followed her instructions to the letter.

I did google my predicament and I found that I’m not the only sucker trying to make oatmeal in a rice cooker and failing.
The whole “tried and true” phrase pulled me in and led me astray. The world is full of liars!
I’m going to stay with rice for a while. I’ve learned my lesson and I’m gun shy.

Beefy Pocket Pies

20151117_112907_resized

Beefy Pocket Pies
These are a variation of Pasties. I had a recipe for pasties and since I hate making any sort of rolled out dough I used crescent roll dough and they turned out nicely. The beef filling is similar to the recipe I started with but I made some changes to suit my needs.

 

 

 
Pastry: 2 cans refrigerated crescent rolls
Filling: 1 lb. lean ground beef
1 russet potato unpeeled and grated
1 turnip peeled and grated
1/2 white onion peeled and grated
1/2 tsp fresh thyme
1/2 tsp fresh rosemary
salt and pepper to taste
Mix filling ingredients and set aside.
Remove dough from cans and unroll. This is where you need to get a little creative. I made 6 pies with these ingredients, so you need to have 12 square or rectangle pieces of dough. seal all of the seams of the dough from one can. Spread and flatten the dough and cut it into 6 fairly even squares. You’ll have to cut and piece a bit. Mine were more rectangular, about 4×5 each. Repeat with the second can. Divide the filling onto 6 of the dough squares. Cover each with another square of dough. Roll and pinch the edges and place on a cookie sheet. Bake at 350 degrees for 45 minutes. Serve warm with brown gravy if desired, or with grainy mustard.

Notes:  Add a grated carrot if you like.  If you want more veggies you can cut the ground beef to 8 oz, and double up on the grated veg.

Cool Weather Inspiration

We had a busy summer.  Busy and hot!  We used the AC a lot this summer.

This morning we woke to cool, crisp air and it put me in the mood to cook, preferably comfort food.  One of my favorite crockpot meals is Salisbury Steak.  We love it.  It makes a perfect hearty meal.  The recipe I use came from allrecipes.com.

I like to serve it with mashed potatoes, rice, or noodles.

Lemon cake

Lemon cake

salisbury steak allrecipes

I also baked a lemon cake.  No recipe needed.  Mix up a lemon cake mix according to pk directions.  Plop tablespoons of lemon pie filling (1 can) evenly onto the batter.  Bake.  Poke holes in the cake with a wooden spoon handle.  Pour on a glaze made with 2 cups powdered sugar, 2 tablespoons oil, and 1/3 cup orange juice or lemonaide.  Done!

SLOW COOKER  SALISBURY STEAK

2 pounds lean ground beef

1 envelope onion soup mix

1/2 cup Italian seasoned bread crumbs

1/4 cup milk

Mix well and form into 8 patties.

Dredge patties in flour.

Heat 2 tablespoons oil in skillet, and brown patties well.

Transfer browned patties to slow cooker.

Mix:

2 cans condensed cream of mushroom soup

1 (1 oz) pk. au jus mix

3/4 cup water

Pour over the patties in slow cooker.

Cook on low for 4-5 hours until patties are done.

It’s Strawberry Season

Fresh berries

Fresh berries

One of our neighbors has a strawberry farm. He brought us a flat of berries because he’s a nice guy. I spent today dealing with the berries.
When my kids were in elementary school their school had an annual pie social at the end of the school year. Each family was expected to bring 2 pies, preferably home-made. If they weren’t home-made you would receive the big stink eye from more than one PTA lady. Some families donated money in lieu of home-made pies.
I usually made fresh strawberry pies for the pie social. They looked so pretty, tasted delicious, and disappeared quickly.
The first thing I made with my lovely free berries was strawberry pie.

Strawberry pie

Strawberry pie

STRAWBERRY PIE
1 pie shell, 8 or 9 ”
4 cups sliced fresh strawberries
3/4 cup sugar
2 Tbls corn starch
1 pk strawberry jello ( can use sugar-free)
1 cup water
Bake your pie shell until golden brown, about 13 minutes
When pie shell is cool pour the sliced berries into it and level them off.
Mix water, sugar, and cornstarch in a saucepan and cook until thickened.
Remove from heat and mix in jello powder until dissolved. Cool about 20 minutes.

Strawberry freezer jam

Strawberry freezer jam

Pour the strawberry filling over the strawberries in the pie shell.
Refrigerate. Serve with whipped cream or Cool Whip.
I also made freezer jam today, and had berries left over so I froze a couple of containers for strawberry shortcake next winter.

Tag Cloud

%d bloggers like this: