Sunday, July 11, 2010

"Labor of Love" (aka liver & onions)

The DH is severly anemic. How that happened we do not know. Upon hearing the news, he immediately requested liver and onions. Don't get me wrong, I'm sure organ meats have their place, but they have never had a place on my menu or in my stomach. When DH requested this I immediately flashed back to my childhood when I always thought anyone who cooked onions with round steak must be cooking liver. Anyway, not to deny an anemic man this request, I fried up this plate of said food and he was a happy man. Are people still told to eat liver if they are anemic? I don't know. What I do know is that taking huge quantities of iron, calcium and vitamin D is supposed to get him back in shape. Hopefully all of the pills will do the trick before he requests this meal again.

Monday, January 18, 2010

*Tomatoes*


My own little local harvest. Picked not fifty feet from where I sit and not more than 5 minutes off the vine when they had their photo taken. The fruits of "old vine" tomatoes--planted last spring. Poor vines suffered through searing Arizona heat, monsoon winds and an onslaught of tomato worms. Never gave up or gave in--just kept up the organic food and plenty of water. Enough harvest for a tasty salad a day. After receiving only about 3 inches of rain in 2009, we are finally having rain today. What a relief. Made my trip to the compost bin a real treat. I waited until it rained to go out and deposit peelings and shredded paper from the office. What a wonderful feeling--real rain from the sky and not the faucet.

Sunday, January 17, 2010

Whole Wheat Pancakes




These whole wheat pancakes are light, fluffy and fast. They take only about 10 minutes from the kitchen to the table for the entire breakfast. Have tried lots of recipes and mixes and this is so easy and quick I don't know that I will ever use a mix again. These were served with black cherry, raspberry, blood orange preserves heated until they were the consistency of syrup--just added a bit of water to help thin the mixture.


Recipe

(Original--after years of practice)


1/2 cup whole wheat pastry flour

1 tsp baking powder

1/2 tsp baking soda

1 egg or 1/4 cup egg substitute

1/4 cup sour cream or yogurt

1/4 cup water


Directions:

Mix dry ingredients. Mix wet ingredients and add to dry. The mixture will become light and foamy. If mixture seems too thick add a bit more liquid--water or milk--whatever you are using. Grease a non-stick skillet and pour mixture into skillet when it is hot. Flip pancakes when you start to see bubbles.


Notes:

I have used lots of variations of this recipe. Have used milk, rice milk, half and half, or cream as a substitute for the sour cream/yogurt and water mixture. The recipe requires about a half cup of liquid or more depending on how much liquid the flour accepts.

Sunday, December 27, 2009

Easy Meal


I love cornbread. I like the convenience of mixes and I really like home made. After a couple of days of eating very rich foods, we had a very easy and tasty meal that is comfort food to us. Martha White Sweet Yellow Cornbread Mix and a can of butter beans with those pretty red tomatoes and slices of sweet onion. Quite satisfying and the cornbread always tastes best when made in an iron skillet. This is one of my favorites. It was purchased at an estate sale and is small--marked "3" on the bottom. The small size of the skillet made the slices of cornbread extra thick.

Friday, December 25, 2009

My Table To Yours

Wish I could share the blessings asked and bounty shared at this table for many years. The table is not so much used for eating anymore--only when there are many guests.

May all who gather at their tables today--the readers and writers, the bakers and bloggers, the chefs and cooks--to enjoy the celebration of this day partake of the Bread of Life whose birth we commemorate.

Peace be with you.

Wednesday, October 28, 2009

Marble Rye Croutons

A tasty part of salad is the crunchy crouton. Decided to make these when there were a few slices of marble rye left. Cut into cubes, placed on a large baking sheet, sprinkle of really good olive oil and fragrant mixture of thyme, rosemary & oregano seasoning--baked until crispy. Very good and easy too.

Friday, January 02, 2009

Apple Cranberry Pie


Don't touch that pie! It was the last piece of evidence that it existed and I wanted a picture. It was a really good pie and the first fruit pie I had made without following someone's recipe. It had the perfect balance of sweet apples and tart cranberries. We have been eating cranberries -- craving cranberries since before Thanksgiving. I have been buying them in 3 pound bags at Costco to satisfy the hunger. They have appeared in sweet and savory dishes and we love them. Here goes the recipe as I made it and if you decide to make a similar pie you may want to adjust the sugar according to the sweetness of your apples.


Crust--

2 Cups AP Flour

2/3 Cup Canola Oil

1/3 Cup Buttermilk

Pinch of Salt

1/4 Tsp freshly Grated Nutmeg


Mix dry ingredients.

Mix wet ingredients and add to dry.
Combine until a ball of dough can be formed.
Divide in half and roll into rounds between pieces of plastic wrap or wax paper.

Place one round in the bottom of 9" pie plate & reserve the other round for topping the fruit once it is added to the pie plate.


Filling--

6 or 7 Gala Apples (I was short 1 Gala so I used 1 Honey Crisp) peeled and sliced thinly

1 Cup Cranberries

2/3 Cup Sugar

1/3 Cup AP Flour

1 Tsp Saigon Cinnamon

1/4 Tsp Freshly Grated Nutmeg

1 jar (4 plus ounces) of baby Apple/Cran Juice

Pinch of Salt

4 Tbsp Butter


In a large bowl combine apples/cranberries with juice. Combine dry ingredients and stir into apple/cranberry mixture. Pour into pastry lined pie plate, top with butter, and top with remaining pastry round. Crimp edges and prick top of pastry with knife or fork to allow steam to escape. Brush pastry with a little buttermilk and sprinkle with turbinado sugar.


Bake in a 425 degree preheated oven for 15 minutes. Reduce oven to 325 and bake for about 30 minutes or until golden brown (and probably bubbling over!). I always bake fruit pies on a cookie sheet to catch spills. Mom always said a fruit pie isn't ready until it bubbles over and generally she is right.