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This is an easy vegetarian meal that's perfect for supper on a cold rainy Oregon day.
Recipe 1 Tbsp. olive oil 1 yellow onion, diced 2 cloves garlic, minced 1Tbsp grated ginger 1/2 Tbsp. ground turmeric pinch of red pepper flakes 1/2 lb. red lentils 1 tsp salt 3 carrots sliced 13.5 oz. can coconut milk 4 cups water (I use vegetable broth) Optional Toppings 1/3 cup large unsweetened coconut flakes 1/4 bunch cilantro, chopped 2 cups cooked rice Add olive oil to a large pot. Sauté the onion in the olive oil for 2 minutes, then add the garlic and ginger and sauté for 2 minutes more. Add the turmeric and red pepper and sauté for 1 more minute. Add the carrots and sauté for 1 more minute. Add the water or broth, lentils and salt and bring to a boil. Turn down to a low heat and simmer for 20 minutes. (At this point I thicken the soup slightly by adding 1 Tbsp. of corn flour that has been mixed with 1/4 cup water.) To serve put 1/2 cup (or however much you want) of hot rice in a bowl and spoon the soup over. Top with cilantro and coconut if you wish. Enjoy!
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This is a delightful salad served cold in the summer and warm in the winter.
Recipe: Two small sweet potatoes peeled, and cut into 1-inch pieces. Mix potatoes in 1 Tablespoon olive oil. Roast potatoes at 400 Degrees for about 20 minutes. Dressing: Mix 1 Tablespoon apple vinegar, 1 Tablespoon brown sugar, and 1 teaspoon Dijon mustard. Whisk in 1 Tablespoon olive oil. Combine: Sweet potato pieces 1/4 cup or more dried cranberries 2 Tablespoons red onion 1 Celery stalk chopped 3 Tablespoons fresh mint leaves Drizzle dressing over salad ingredients and serve warm or cold. Summer Garden Ratatouille is just one of my very favorite summer recipes. It takes in all the goodness of the garden. I have made it every summer and just love it. I will think of Britt every time I make it.
Recipe 2 onions (chopped) 4 cloves garlic (minced) 1 bay leaf Sauté in 3 tablespoons olive oil about 5 minutes 1 medium eggplant (chopped) 1 1/2 tablespoons fresh basil (chopped, or 2 tsp dried) 1 tablespoon fresh rosemary (chopped, or 1 tsp dried) 1 1/2 tsp fresh marjoram (chopped, or 1 tsp dried Add, cover and cook over medium heat, stirring occasionally, until eggplant is soft, about 15-20 minutes 2 summer squash (chopped) 2 green, orange, or red sweet peppers (cut in strips) 2 cups tomatoes (chopped) Add and simmer until peppers and squash are tender, about 10 minutes. Serve over pasta or polenta sprinkled with chopped fresh parsley, black olives or freshly grated Parmesan cheese. A Story
This recipe came from one of my daughters grade school friends in West Virginia. I made them for the girls and for fun when we wanted something chocolate. When I serve these, they are a big hit. Recipe 1 1/4 cup butter softened 2 cups sugar 2 eggs 2 t vanilla 2 cups unsifted AP flour 3/4 cup cocoa powder 1 t baking soda 1/2 t salt 1 cup finely chopped nuts, optional Cream butter and sugar in large bowl. add eggs and vanilla, blend well. combine flour, cocoa, baking soda and salt, blend into cream mixture. Stir in nuts if desired. drop by teaspoonfuls in ungreased cookies sheet. bake at 350 for 8-9 minutes. Do not over bake, cookies will be soft. They will puff during baking and flatten upon cooling. Cool on cookie sheet until set- about one minute. Remove to wire rack to cool completely. Makes about 4 1/2 dozen. Enjoy! A Story
This is our go-to pizza crust recipe. If we're just cooking for the two of us, we halve it and make 3 10-inch pizzas. If we're entertaining a crowd we bake all 6 and get creative with the toppings. Some of our favorite combinations are:
Recipe 1 1/4 teaspoons of active dry yeast. 1 3/4 cups tepid water 1/4 cup olive oil 1 1.2 teaspoons salt ~4 1/2 cups flour Soften the yeast in water, then add olive oil, salt, and two cups of flour. Stir in the rest of the flour until the dough is sufficiently stiff, and knead until it’s elastic. Put in a bowl greased with some olive oil, cover it with a towel, and let it rise until it’s doubled. Preheat your oven to 475 degrees. Line a pizza stone or pizza pans with cornmeal, stretch out 1/6 of the dough into a 10-inch circle, cover with your favorite toppings, and bake for 8 minutes. Let it cool on the pan or on a cookie rack, and you’re good to go.  What is Oliebollen? New Year’s Eve at the Noordijk house was always filled with laughter, games, and oliebollen. ‘Oil balls’ is the literal translation; a more appetizing translation would be Dutch doughnuts. My dad was the oliebollen maker in our family, he emigrated from the Netherlands as an adult and brought this Dutch New Year’s Eve tradition with him. He would prepare the dough in the kitchen, I was always amazed at how thinly he could peel the apple and all in one piece. My brother would setup a table in the garage with a hotplate, large pot, and utensils so the house wasn’t filled with the odor of fried food. When the dough was ready my dad would head to the garage for frying. He’d drop balls of dough in the hot oil, watch them flip, scoop them out with a slotted spoon when they were golden brown, and set the doughnuts on a plate lined with paper towels. The final Dutch touch was dusting powdered sugar on the tops. Opa would proudly bring a plate inside and the rush was on. A special batch without raisins or apples was made for his grandsons. That night or the following day we would deliver plates of oliebollen to neighbors and friends. This Dutch tradition is a delightfully delicious way to enter a new year. Recipe Ingredients 2 TBSP raisins 2 tsp active dry yeast ½ cup lukewarm mild 1 cup all-purpose flour 1 ½ TBSP sugar ½ tsp lemon zest 1 tart apple chopped in cubes (Granny Smith works well) Pinch of salt 1 egg, lightly whisked 1 TBSP butter, melted and cooled 8 cups vegetable oil, for deep frying Powdered sugar for dusting Instructions 1. Dissolve the yeast in the milk, leave for a few minutes to get frothy. 2. Mix the flour, salt and sugar. 3. Add the egg and the yeast-milk mixture to the flour. 4. Use a wooden spoon, whisk (needs to be a sturdy one) or dough-hooks and a mixer to mix everything together. 5. Keep mixing for about 10 minutes to develop the gluten. 6. Mix in the raisins and apple. 7. Cover the bowl and leave to rise for about 1 hour. 8. Heat the oil in a deep fryer or suitable pot to 350F. 9. Form spheres from the risen batter with 2 spoons, or an ice cream scoop, dipped in the hot oil and let them slide into the hot oil. 10. Bake them until brown, in 4-6 minutes. When the temperature of the oil is correct, the oliebollen will turn their selves over when the first side has browned enough. 11. Take the oliebollen from the oil with a slotted spoon, place them in a colander to get rid of most of the oil, then place them in another colander layered with kitchen paper towels. Use more kitchen paper towels between the layers. The towels will absorb the remaining oil. 12. Use the same method to bake the rest of the dough. 13. Eat hot, cold or reheated in the microwave and dusted with powdered sugar. From Fox Hollow Favorites.
Recipe Filling: 3 lb. frozen berries (3 C. per lb.) 1.5 cup granulated sugar 3/4 cup all-purpose flour 1.5 tsp cinnamon Bottom Crust: 3 cup all-purpose flour 3/4 cup powdered sugar 3/4 cup cold butter (unsalted) Strudel-type Topping: 3 cup all-purpose flour (or 2 for 9x9 pan) 1.5 cup granulated sugar 1 tsp. baking powder 1 tsp. baking soda 1.5 tsp. salt 1 1/8 tsp orange rind, grated 1/4 lb. butter (unsalted) 6 Tbsp. milk 1 1/8 tsp vanilla Mix all ingredients for the bottom crust in a mixing bowl on low speed. Add the butter in small pieces and mix until fine crumbs. Using your hands, press the crumbs into the bottom of a 7x11 inch jellyroll pan to form a crust. Bake the crust at 325° for about 10 minutes, until lightly browned. Let cool a little bit. Mix all ingredients for the filling together in a bowl. Toss the berries to coat and allow them to absorb the flour and sugar. They are ready for use when they are slightly thawed. It is important that the berries be firm and not a mushy, unthawed berry. Mix all ingredients for the topping, except for the milk and vanilla, in the mixing bowl with the paddle attachment on low speed. Mix until everything is fine crumbs. Add the milk and vanilla very quickly with the machine on medium speed. Mix very little - the topping must remain crumbly and must not be allowed to turn into a dough. Note: it will easily turn into a dough if neglected and will be unusable. Spread the berries evenly on the bottom crust and then spread the strudel crumbs over the top until all the berries are covered. Bake cobbler at 325° for about 1/2 to 1 hour in 7x11 inch jellyroll pan. It should be very browned and delicious looking when done. Let cool on rack. The Chicken Dressing Casserole is a long time favorite in my family. It's good for family dinners: can be made ahead and just heated a bit longer if refrigerated. It also freezes well--*if* there are leftovers.
Recipe Cook and bone one large chicken, stewing hen preferred. Saute 3/4 cup chopped celery and 1/2 cup chopped onion in 1/4 cup butter. Combine with 3 cups bread cubes; add 2 T snipped parsley. Toss lightly together and turn into 14 x 10 casserole. Cover with 1/2 of chicken custard, chicken meat, remaining custard. Top with 1 cup bread crumbs browned in 2 T butter. Bake at 350 for 20 - 25 minutes. Custard: Melt 1 cup chicken fat (part butter may be used) in large sauce pan. Blend in one cup sifted flour gradually, add 4 cups chicken broth and one cup milk, stirring constantly. Add 2 tsp salt and cook until mixture thickens. (very thick.) Blend a little of hot mixture into 4 beaten eggs and add to hot mixture. Cook a few minutes longer. Notes: I use only half amounts of fat/butter, sometimes even less, sprinkle a little poultry seasoning on the chicken layer. I have also used at least half cholesterol-free eggs. A Story
Avocado Bacon Boats is the salad recipe we turn to when we want to make a meal special. It's a favorite at Christmas, Easter, or any other holiday; for more ordinary occasions it's sometimes the main course, served with corn chips. The combination of bacon, tomato, and green onion with avocado is sure to please. Recipe 12 slices bacon, crisp-cooked, drained and coarsely crumbled 1/2 cup dairy sour cream 2 tomatoes, peeled, seeded, and chopped 2 tablespoons sliced green onion 1 tablespoon lemon juice (or to taste) 1/4 teaspoon salt 3 avocados, halved and pitted In bowl, combine crumbled bacon, sour cream, tomato, green onion, lemon juice and salt. Carefully scoop out avocado halves, leaving a firm shell. Dice the avocado meat. Fold into bacon mixture. Spoon into avocado shells and serve immediately. Makes 6 servings. A Story
I fell in love with scones on our first trip to England in 1989, when we fell into the habit of stopping for afternoon tea and scones, slathered with jam and clotted cream, in a variety of tea shops. Although I've baked many variations of scones, my current favorite is Banana-Chocolate Chip Scones. My most important rule for baking scones is not to over-bake them because a dry scone isn't worth eating! Recipe 2 cups unbleached all-purpose flour 1 cup unbleached white whole wheat flour 1 tablespoon baking powder (non-aluminum) 1/2 teaspoon baking soda 3/4 teaspoon salt 1/4 cup sugar 1/2 cup cold butter, cut in small chunks 3/4 cup chocolate chips 1 medium very ripe banana (between 3-4 oz., peeled) 2 teaspoons vanilla extract 1/2 to 3/4 cup buttermilk Preheat oven to 425 degrees F. Line a baking sheet with parchment paper. In a large bowl, combine the flours, baking powder, baking soda, salt, and sugar. Work the butter chunks into the dry ingredients until the mixture is unevenly crumbly. Toss in the chocolate chips and mix lightly until evenly distributed. Mash the banana with the vanilla in a small bowl. Stir in 1/2 cup of buttermilk. Add the banana mixture to the butter-flour mixture, stirring until the dough comes together into one mass, and adding more buttermilk (or milk), if needed. Turn the dough out onto a well-floured surface. Flour your hands and the surface of the dough. Knead the dough very gently about 10 times, just enough to bring it together, sprinkling on more flour as needed to keep the dough from sticking. Cut the dough in half and press each piece gently into a circle 6" to 8" in diameter on the baking sheet. Score each circle into 6 wedge-shaped pieces with a knife or scraper. If you choose, you can brush the tops of the scones lightly with milk and sprinkle turbinado sugar on them. Let them rest on a counter for 10 minutes. Bake the scones for 14-15 minutes, or until golden blow (I usually bake for 9-10 minutes on the middle rack and move them to a higher rack for the remaining 3-4 minutes). Remove the scones from the oven and serve hot, warm, or at room temperature. When completely cool, store any leftovers well-wrapped, at room temperature for a day or two; freeze for longer storage. Yield: 12 scones. This is a good potluck salad. Very colorful and very easy to make. Hope you enjoy it.
Recipe 5 cups cooked sliced and cooled carrots 🥕 1red onion, sliced and left in circles 1bell green pepper, sliced 1 can tomato soup 3/4 cup sugar 3/4 cup vinegar 1/2 cup oil 1 tsp. dry mustard 1 top. worcheshire sauce Salt and pepper to taste Mix all ingredients together and refrigerate12 hours before serving. A Story
This dessert is so light and delicious my family loves it and I would make it for family get-to-gathers. LeRoy would request it. Your Recipe 1 egg, separated 6 Tbsp. sugar, divided 3 Tbsp. Minute tapioca 2 cups milk ( I add about a 1/4 cup more so the pudding is less stiff.) 1 tsp. vanilla Beat egg white in medium bowl with mixer on high speed until foamy. Gradually beat in 3 Tbsp. sugar until soft peaks form. Set aside. Mix tapioca, milk, egg yolk and remaining sugar in medium saucepan. Let stand 5 min. Bring to full boil (a boil that doesn't stop bubbling when stirred) on medium heat, stirring constantly. Remove from heat. Add egg white mixture, stir until blended. Stir in vanilla. Cool 20 min., stir. Chill and keep refrigerated, Makes 6 servings. When it is cooled and ready to serve add in a desired amount of Cool Whip or whipped cream. You can decided how fluffy you like it. When serving dish into small bowls and top with a bright red cherry or grated chocolate. Enjoy.  A Story
We have a cookie recipe that is titled "The Best Chocolate Chip Cookies." Beckett and Sadie wondered if they were "the best?" So we spent some time fiddling with the recipe and found that it was really adaptable. We could add peanut butter or oats or toffee chips. Sadie took notes (see picture) as we experimented. In the end, I don't know if we made better cookies than "The Best Chocolate Chip Cookies," but we now know that we can have fun with this recipe and use the ingredients we have on hand to make yummy goodness. The following recipe is "The Best Chocolate Chip Cookies," with our notes on how you can play with the recipe. Recipe 1 cup Butter (or 1/2 c butter & 1/2 c peanut butter) 3/4 cup Brown Sugar (could reduce to 1/2 c) 3/4 cup Sugar (could reduce to 1/2 c) 2 Eggs 1 tsp Vanilla 2 1/2 cups Flour (or 2 c flour & 1/2 c oatmeal) 1 tsp Baking Soda 1 tsp Salt 12-16 oz of delicious treats (chocolate chips, toffee chips, butterscotch chips, M&Ms, chopped pecans, etc.) Preheat oven to 350. Set out ungreased cookie sheets. Cream butter(s) with sugars. Add eggs and vanilla and beat well. In separate bowl mix flour, oats (if using), baking soda, and salt. Add to creamed ingredients. Fold in delicious treats. Scoop dough in to whatever size cookie pleases you. Place dough scoops about 2 inches apart on the baking sheet. Bake for 9-12 minutes (less if the cookies are small or more if the cookies are massive)...or until the edges start to brown. If you want to get really crazy: bake all the dough in a cast iron pan. Once it looks done enough, pull it out of the oven and pile scoops of ice cream (scoop ice cream while cookie bakes) on top. Warning: only do this if there are enough people to eat it all in one sitting...or if you are especially hungry. Dough keeps nicely in the fridge for several weeks. So, you can just bake them up as you feel the need. Or bake them all and freeze the ones you want to save as later day treats. Note: they take about 10 min to thaw enough to not break a tooth when biting into them. This was given to me from my neighbor. I always make it for Thanksgiving and Christmas.
Recipe 2 cups cranberries (grind) 1/2 cup sugar 2 cups tiny marshmallows Mix these together and let set overnight in refrigerator In the morning add 2 cups apples diced 1/2-1 cup nuts (optional) 1 cup whipping cream whipped This was given to me from a nurse that I worked with many years ago.
Recipe Dissolve 2 - 3 ounce package orange jello in 2 cups boiling water. Add 1 small can frozen concentrated orange juice and 2 small cans manderian orange segments (drained). Pour into 11x13 dish and set until firm. Make the Topping Beat together until slightly firm - 1 cups milk - 1 package (3oz) instant lemon pudding. Whip and fold into pudding 1/2 pint whipping cream Spread mixture on gelatin. Serves 12-15 I got this one from a magazine. It's a Salty- Sweet Treat.
The recipe 24 unsalted saltine cracker 6 Tbsp. unsalted butter 3/4 cup packed light brown sugar 8 oz. semisweet chocolate chips 8 slices bacon, cooked, broken into small pieces Flaky sea salt for sprinkling 1. Heat oven to 350 F, Line large rimmed baking sheet (about 9x13") with nonstick foil. Arrange crackers on top. 2. In saucepan, melt butter and sugar on low. Increase heat to medium and bring to a boil. Remove from heat and pour sugar mixture evenly over crackers, spreading if necessary. Bake until deep golden brown, 12 to 15 min. 3. Immediately scatter chocolate chips in even layer on top and let sit 3 min. then spread chocolate over caramel. 4. While chocolate is still warm, scatter bacon and salt over top and let set. Break into pieces to serve. A Story This is a simple, one-layer, unfrosted cake that has always been well-received (except for the one time I put peeled sliced nectarines on top and everyone ended in tears). You can change the flavorings to suit your preferences and make it plain or add in chocolate, fruit, or nuts. I found the recipe in a baking book that I checked out from the library. I do love libraries for accessing expensive tomes of reference material! Any-Day Skillet Cake
From HomeBaking by Jeffrey Alford and Naomi Duguid Makes 1 round low cake, about 9 inches in diameter and 1 ½ - 2 inches tall. Ingredients 8 tablespoons (112 g) butter, very soft, plus 2 tablespoons (28 g or 30 mL) butter for the pan 1 cup (250 mL) sugar 2 large eggs 1 cup (250 mL) plain yogurt 1 teaspoon (5 mL) vanilla extract (can use other extracts or liqueurs) 1 ¾ cups (438 mL-ish) all-purpose flour 1 teaspoon (5 mL) baking powder ½ teaspoon (2.5 mL) baking soda ½ teaspoon (2.5 mL) salt 1 teaspoon (5 mL) cinnamon Big pinch of ground cloves (optional) Topping (optional) 1 cup (250 mL) chopped nuts or chocolate or fruit (or whole berries) 2 tablespoons (30 mL) sugar (if using fruit) Directions Place rack in lower third of the oven and preheat to 400F (204C). Beat the butter and sugar together in a medium bowl. Add eggs, yogurt, and vanilla and beat for about 1 minute. Set aside. Place a 9-inch cast iron or other heavy oven-proof skillet over low heat. Add 2 tablespoons butter and melt it, then spread butter all over the inside surface of the pan. Leave the skillet on low heat. Combine the flour, baking powder, baking soda, salt, and spices in a large bowl, stirring to blend. Add the yogurt mixture and fold to blend well. Stir in chopped chocolate or nuts, if using. Working fairly quickly, scrape batter into prepared pan and smooth the top. Quickly arrange the fruit, if using, leaving about a 1 inch (2.5 cm) border around the edges. Sprinkle on the sugar. Place the skillet in the oven and lower the temperature to 375F (190C), and bake until a skewer inserted in the center comes out clean, usually about 30-35 minutes, depending on whether or not you used fruit. The top crust will be a rich, golden brown. Let stand for 5 minutes before removing from the pan (or just leave it in the pan), but allow it to cool for at least 30 minutes before serving. A Story
I just discovered this recipe in April and have made it several times since, because I got great reviews from my sisters. I wanted something to go with my taco soup, and I’ve had jicama once in my life, but like to try new recipes and saw it had mango, so that seemed like something I might like. A Recipe 1 Jicama 1 small red pepper 1/2 red onion 1 large firm mango 1/2 cup chopped cilantro (optional) 2 limes juiced 1/4 cup honey 1 tsp. Salt Dash cayenne pepper (optional) Peel and grate jicama, diced pepper, onion and mango. Mix lime juice, honey, and salt and combine with salad. Refrigerate at least 15 minutes before serving. Jicama can be very big to small, I use a medium one. A Story This is the red sauce I make, Julia makes, and Laura makes. We learned it from Cathy Whim of Nostrana, at a fundraiser for an agency Molly used to work for. She learned it from Marcella Hazan who created the recipe. It could not be simpler - three ingredients - and it could not be better A Recipe
1 28oz can of good quality tomatoes, preferably San Marzano, plus juices 1 onion, peeled and cut in half 1 cube butter (or 5 tablespoons if that sounds like too much) To a sauce pan, add the tomatoes and juices (crush the tomatoes in your hand), the onion halves, the butter, and a pinch of salt. Bring to a slow simmer and let cook uncovered for 45 minutes, stirring occasionally, until the fat starts to separate to the top. Add salt to taste. Discard the onion before serving. Makes enough sauce for one pound of pasta. a story This is the only cookie recipe I have used since my children were young (except at Christmas when I go on a variety rampage). The recipe is high protein and no flour. It tastes like a granola bar, only soft and chewy. Now it is also my grandchildren's favorite cookie. Monster Cookies (from the Fairview Mennonite Church Favorites Cookbook published in 1977, Albany, OR. a recipe...
(You may want to decrease quantity by half or freeze part of the dough for later use. This recipe makes about 15 dozen cookies) 6 eggs 2 cups brown sugar 1 cup white sugar 1-2 tsp vanilla 1-2 tsp molasses (may omit or use maple syrup) 1/2 tsp salt 4 tsp baking soda 2 cubes softened butter (1 cup) 1.5 lbs (24 oz) peanut butter (crunchy adds texture) 9 cups whole oats (oatmeal) 1-2 cups chocolate chips 1-2 cups M & Ms candy Preheat oven to 350 degrees. Mix ingredients in order given. Drop by spoon onto cookie sheet. Bake about 10 minutes. Do not overbake. a story... When I go to bake something for my family, I make these Health Muffins. Yep that's the name of them. So we eat them believing that they are healthy. I generally freeze everything as soon as it's cool from the oven, but these muffins last days on the counter - or in a plastic container under the seat of the car for road trips. A family favorite a recipe...
Combine: 3 c whole wheat flour 1-1/2 c sugar 2 tsp cinnamon 1/2 tsp nutmeg 1 tsp baking soda 1 tsp salt Add to dry ingredients: 1 cup oil-(OR use ½ cup oil and ½ cup unsweetened applesauce) 2 eggs 4 T (¼ cup)water or apple or orange juice Mix well. Add vegetables/fruit mixture. 2 cup raisins 1 c pecans or walnuts 1 c grated carrots 1 c grated potato 1 c grated apple 1 c grated zucchini Makes 2 dozen muffins. Bake in greased muffin pan or use papers at 350 for 20-25 minutes. A Story It all started several years ago when we had an over-abundance of zucchini in our garden. I even bought a cookbook devoted entirely to zucchini and now this is the recipe in it that is easy to find due to smeared and loose pages. When family birthdays roll around this cake is the main request! A Recipe
Ingredients MARGINE i/2 cup, soft VEGETABLE OIL 1/2 cup SUGAR 1-3/4 cups EGGS 2 whole VANILLA 1 teaspoon SOUR MILK 1/2 cup* FLOUR 2-1/2 cups, unsifted COCOA 4 tablespoons BAKING POWDER 1/2 teaspoon BAKING SODA 1 teaspoon CINNAMON 1/2 teaspoon CLOVES 1/2 teaspoon ZUCCHINI 2 cups finely diced, not shredded (works best with firm flesh of very large one) CHOCOLATE CHIPS 1/4 to 1/2 cup (enough to cover top of cake) Directions Cream MARGARINE, OIL and SUGAR. Add EGGS, VANILLA, and SOUR MILK; beat with mixer. Mix together all the dry ingredients and add to creamed mixture; beat well with mixer. Stir in diced ZUCCHINI. Spoon batter into greased and floured 9 x 12 x 2-inch pan; sprinkle top with CHOCOLATE CHIPS. Bake at 325 degrees for 40 minutes to 45 minutes or until toothpick comes out clean and dry. This really needs no frosting; it is moist and very tender. *To make sour milk, add 1 teaspoon lemon juice to 1/2 cup whole or skim milk. Let stand 5 minutes before serving. a story Being a pastor has its perks. When I worked at the church in Texas we had a cooking camp every summer for kids. It was a. big. deal. 40 seven-year-olds were cooking over open flames. 30 five-year-olds were cutting with sharp knives. And thanks to the Holy Spirit's divine grace intervention no one got hurt. I was assigned to help with the "dessert room." I walked into the room having no idea what we were going to make and walked out with one of my favorite recipes ever: seared figs and white peaches with balsamic reduction. It's so easy and so delicious. I make it usually late summer/early fall when figs and peaches are in season. The crème fraiche is unbeatable and you can find it at Freddy's. Don't worry about adding the peppercorns--I stopped doing that years ago. Yum, yum, yum. a recipe
Seared Figs and White Peaches with Balsamic Reduction from myrecipes.com https://www.myrecipes.com/recipe/seared-figs-white-peaches-with-balsamic-reduction Ingredients 1 teaspoon black peppercorns 2 teaspoons butter, divided 2 teaspoons chopped fresh thyme, divided 4 firm ripe white peaches (about 1 3/4 pounds), halved and pitted 8 firm ripe Black Mission figs, halved lengthwise (about 1 pound) ⅓ cup balsamic vinegar ⅓ cup crème fraîche ⅛ teaspoon salt Directions Step 1 Cook peppercorns in a small skillet over medium heat 6 minutes or until fragrant and toasted. Cool. Place peppercorns in a heavy-duty zip-top plastic bag; seal. Crush peppercorns with a meat mallet or rolling pin; set aside. Step 2 Melt 1 teaspoon butter in a large skillet over medium-high heat; stir in 1 teaspoon thyme. Add peaches, cut sides down, to pan. Cook 2 minutes or until browned. Remove from pan. Place 1 peach half, cut sides up, on each of 8 plates. Melt remaining 1 teaspoon butter in pan; stir in remaining 1 teaspoon thyme. Add figs, cut sides down, to pan; cook 2 minutes or until browned. Place two fig halves on each plate. Step 3 Add vinegar to pan; cook over medium-low heat until reduced to 3 tablespoons (about 3 minutes). Cool slightly. Spoon about 2 teaspoons crème fraîche into the center of each peach half; drizzle about 1 teaspoon vinegar mixture over each serving. Sprinkle each serving with about 1/8 teaspoon pepper. Sprinkle evenly with salt. a story This ultimate pasta dish came from a cooking camp I took at the Montessori School when I was in the 1st grade. I have baked it for many special occasions since then, and it is always a hit. Once you get the hang of making a béchamel, it is very easy. It is best when made with fresh mozzarella and San Marzano tomatoes! a recipe
ingredients: 1 tablespoons extra-virgin olive oil, 3 turns of the pan 3 cloves garlic, finely chopped 1 (28-ounce) can whole peeled tomatoes (recommended: San Marzano) 1 (14-ounce) can crushed tomatoes, (recommended: San Marzano)* If San Marzanos are not available, add a teaspoon sugar to your sauce, optional Coarse salt A handful fresh basil leaves, torn 1 pound ziti rigate, with ridges 2 tablespoons butter 2 tablespoons all-purpose flour Freshly ground black pepper A generous grating nutmeg 2 cups whole milk 1/2 cup shredded asiago cheese 1/2 cup shredded Parmigiano-Reggiano 1 cup sliced fresh mozzarella Crusty bread, to pass at table Instructions: Put pasta water on to boil. In a medium sauce pot over medium heat, saute garlic in extra-virgin olive oil. Chop whole tomatoes and add them to the pan. Add crushed tomatoes and salt and simmer 10 minutes, add basil and simmer over low heat 10 minutes more. Add salt and pasta to boiling water and cook 6 minutes, leaving pasta a little chewy. While pasta cooks, melt butter in a small pot over medium heat. Whisk in flour, then cook 1 minute, adding salt and pepper and nutmeg to flour. Add milk and bring sauce to a bubble. Reduce 5 minutes. Drain pasta and transfer to a large flameproof casserole dish. Pour the tomato and basil sauce over the pasta and turn to coat the pasta. Pour the bechamel over the already coated pasta. Cover the top of the pasta with Asiago, Parmesan and mozzarella. Place the casserole under hot broiler and melt the 3 cheeses until brown and bubbly, 3 to 5 minutes. |
