I made this up the other day, tried it out on myself and friends and decided it was pretty good, so I am sharing with the world (as if anybody actually reads this anyway....)
For bread machine.
1-1/2 cups lukewarm coffee (not hot!)
1/4 cup oil
3 cups white flour
1 cup oat flour
3 Tablespoons sugar
1 teaspoon salt
2 Tablespoons gluten
1 to 1-1/2 teaspoons mace
2-1/2 teaspoons quick acting yeast
Mix together all dry ingredients except yeast.
Place ingredients into bread machine in order of wet, then dry, then place yeast in a small indention in the flour.
Set bread machine for a 2-pound loaf and bake.
Friday, October 7, 2011
Nutmeg and Mace
It is likely that everybody who bakes knows nutmeg, but possibly not mace. Mace and nutmeg come from the same tree. When nutmeg is harvested, the mace is actually the outer covering of the pods that must be removed to get the nutmeg. It is sun dried and ground up. It's flavor is quite similar to, though milder than, nutmeg. They can be used interchangeably. However, mace is the more expensive, because for every pound of nutmeg harvested, you only get about 1/2 pound of mace. Perhaps its best-known use is in doughnuts. It comes to us mainly from the Moluccas Islands in the Banda Sea, north of Australia.
Wow, I only get to go to HEB to buy mace - I'd much rather go here for it!!
I know that my Grandmother Adams used to keep mace in her spice cabinet, but I am not sure what she used it for. Recently, I came across it in the bulk spices area of my grocery store and have been exploring it. I believe it may be worth keeping in the pantry.
As Julia used to say, Bon apetit!
Saturday, September 3, 2011
Lip-Smackin' Rice with Veggies
Yuum - yum! Get ya some of this!
1-1/2 cups rice, cooked (still hot)
1 bag frozen veggies of your choice, steamed (I used broccoli/cauliflower mix)
2 Tablespoons honey
1/2 teaspoon ground ginger
Salt, pepper, and garlic powder to taste.
Stir together all ingredients and let stand 5 minutes for flavors to blend, then serve.
Note: See rice recipe below.
1-1/2 cups rice, cooked (still hot)
1 bag frozen veggies of your choice, steamed (I used broccoli/cauliflower mix)
2 Tablespoons honey
1/2 teaspoon ground ginger
Salt, pepper, and garlic powder to taste.
Stir together all ingredients and let stand 5 minutes for flavors to blend, then serve.
Note: See rice recipe below.
How to Make Perfect Rice
I learned this from a Cajun family member who really knew what he was talking about. In 30+ years I have not had anything bad happen to my rice using this method - it is perfect every time and never sticky.
In a large cooking pot add 2 cups of raw white rice and 4 cups of cold water. Pinch of salt if desired.
Cover with a tight-fitting lid. Place pot on medium-high heat. Keep watch until liquid begins to boil. DO NOT LIFT LID AT ANY TIME. You can tell if it is boiling by one of these methods.
1. It boils over.
2. If you rest your fingers on the handle of the pot lid, you can feel the vibration of the boiling.
3. You can hear it boiling.
I repeat: DO NOT LIFT THE POT LID AT ANY TIME. This will let out the pressure that has built up inside and will cause the rice to be improperly cooked.
As soon as rice begins to boil turn off the heat. Allow pot to stand for 20 minutes. Then lift lid. All liquid should be absorbed. Fluff with a fork and serve.
This recipe works for smaller or larger amounts of rice at a ratio of 1:2 rice to water. I do not recommend going as low as 1 cup of rice, as the results are not as good. 1-1/2 cups rice and 3 cups water works well, as does the amount given above.
It will also work for parboiled rice, with a slight adjustment. When the rice begins to boil, turn to a simmer for 3 minutes and then turn off the heat. Let stand for 25-30 minutes before lifting the lid to be sure the rice is done. I prefer this over plain white rice, as there are more vitamins in parboiled or converted rice than in plain white rice.
In a large cooking pot add 2 cups of raw white rice and 4 cups of cold water. Pinch of salt if desired.
Cover with a tight-fitting lid. Place pot on medium-high heat. Keep watch until liquid begins to boil. DO NOT LIFT LID AT ANY TIME. You can tell if it is boiling by one of these methods.
1. It boils over.
2. If you rest your fingers on the handle of the pot lid, you can feel the vibration of the boiling.
3. You can hear it boiling.
I repeat: DO NOT LIFT THE POT LID AT ANY TIME. This will let out the pressure that has built up inside and will cause the rice to be improperly cooked.
As soon as rice begins to boil turn off the heat. Allow pot to stand for 20 minutes. Then lift lid. All liquid should be absorbed. Fluff with a fork and serve.
This recipe works for smaller or larger amounts of rice at a ratio of 1:2 rice to water. I do not recommend going as low as 1 cup of rice, as the results are not as good. 1-1/2 cups rice and 3 cups water works well, as does the amount given above.
It will also work for parboiled rice, with a slight adjustment. When the rice begins to boil, turn to a simmer for 3 minutes and then turn off the heat. Let stand for 25-30 minutes before lifting the lid to be sure the rice is done. I prefer this over plain white rice, as there are more vitamins in parboiled or converted rice than in plain white rice.
Tuesday, May 31, 2011
Bruschetta Ve Style
Wow, this turned out great so I am sharing. This is enough for a crowd - you may want to cut it by thirds.
Fresh Roma tomatoes, chopped , 3 pounds
1/2 round of queso fresco cheese crumbled
2 T of dried basil
2-3 T of balsamic vinegar
olive oil to taste
salt and pepper (be careful, the cheese is already salty)
15-20 slices of your favorite bread (to be toasted). I used homemade bread and it made such a difference!
Place all ingredients into a large bowl and mix gently. Refrigerate for at least 2 hours to allow flavors to blend and for the mix to get juicy.
Toast bread and spoon tomato mixture on just before serving.
Fresh Roma tomatoes, chopped , 3 pounds
1/2 round of queso fresco cheese crumbled
2 T of dried basil
2-3 T of balsamic vinegar
olive oil to taste
salt and pepper (be careful, the cheese is already salty)
15-20 slices of your favorite bread (to be toasted). I used homemade bread and it made such a difference!
Place all ingredients into a large bowl and mix gently. Refrigerate for at least 2 hours to allow flavors to blend and for the mix to get juicy.
Toast bread and spoon tomato mixture on just before serving.
Wednesday, April 20, 2011
FRIJOLES
I made some very good refried beans yesterday. I am writing this down to be sure I remember it later!
1 pound pinto beans, washed
6-8 cups water
1/2 to 1 whole onion, shaved thin
2-3 tablespoons cooking oil
1/4 cup picante sauce
Cumin, garlic powder, salt and pepper to taste
Place beans, water and onions in a crock pot and cook on high until beans are very soft and most of the water is absorbed. (it took mine overnight) Turn off crock pot and allow beans to cool and thicken.
In a very large skillet heat oil. Add beans and the rest of the ingredients. Mash some of the beans with a potato masher. Add very small amounts of water if needed to make a smooth consistency. Simmer just until flavors blend.
1 pound pinto beans, washed
6-8 cups water
1/2 to 1 whole onion, shaved thin
2-3 tablespoons cooking oil
1/4 cup picante sauce
Cumin, garlic powder, salt and pepper to taste
Place beans, water and onions in a crock pot and cook on high until beans are very soft and most of the water is absorbed. (it took mine overnight) Turn off crock pot and allow beans to cool and thicken.
In a very large skillet heat oil. Add beans and the rest of the ingredients. Mash some of the beans with a potato masher. Add very small amounts of water if needed to make a smooth consistency. Simmer just until flavors blend.
Sunday, March 20, 2011
Mother Yale's Potato Salad (tweaked just a bit)
Recipe is for a large amount - sorry I only know how to make a BIG bowl full!
Potatoes enough to fill a large cooking pot (about 8 pounds) boiled, peeled, cut into medium-small chunks
1 dozen eggs, boiled, peeled, and chopped
1 small jar pickle relish, either sweet or dill
1/2 of a large jar of mayonnaise
Prepared mustard to taste, usually about 4 tablespoons
Salt, pepper, garlic powder to taste
Optional(the tweaked part): chopped onion, chopped celery
Mix all ingredients thoroughly, which may mean buying a special sized container for the mixing. Mother Yale used a special dishpan that she saved for mixing her potato salads and her meat loaves. Refrigerate until ready to eat.
Potatoes enough to fill a large cooking pot (about 8 pounds) boiled, peeled, cut into medium-small chunks
1 dozen eggs, boiled, peeled, and chopped
1 small jar pickle relish, either sweet or dill
1/2 of a large jar of mayonnaise
Prepared mustard to taste, usually about 4 tablespoons
Salt, pepper, garlic powder to taste
Optional(the tweaked part): chopped onion, chopped celery
Mix all ingredients thoroughly, which may mean buying a special sized container for the mixing. Mother Yale used a special dishpan that she saved for mixing her potato salads and her meat loaves. Refrigerate until ready to eat.
Saturday, March 5, 2011
Tex-ized Bubble and Squeak
Well, bubble and squeak is a traditional English dish, originally made from leftover cabbage and potatoes or other veggies from the Sunday pot roast. In more recent decades it has undergone many changes, and at my house I dispense with the pot roast completely!!
Start with fresh potatoes and cabbage or Brussels sprouts, onion and carrots if you like.
Clean and cut all veggies into medium chunks and steam. I steam cabbage in a steamer on the stove while steaming the rest in a bowl in the microwave.
Add a glug of canola or olive oil to a skillet and preheat. Then add the veggies and let them cook over medium heat, checking them occasionally to watch for browning. When they are brown on the bottom, turn them over (in sections) and allow to cook some more to brown the other side. You can kind of mash them together as they cook and soften, to make them blend some. (I find adding water in very small amounts to the skillet at least once, maybe twice, and covering them helps the veggies cook - but be careful not to use too much and spoil the browning process.)
I like to add mushrooms (my favorite meat substitute) while cooking, and sometimes I make a mushroom sauce to serve over this dish. Yum yum!!
If you are not a complete veggie person, most any type of sausage cooked and served along side is really terrific.
Start with fresh potatoes and cabbage or Brussels sprouts, onion and carrots if you like.
Clean and cut all veggies into medium chunks and steam. I steam cabbage in a steamer on the stove while steaming the rest in a bowl in the microwave.
Add a glug of canola or olive oil to a skillet and preheat. Then add the veggies and let them cook over medium heat, checking them occasionally to watch for browning. When they are brown on the bottom, turn them over (in sections) and allow to cook some more to brown the other side. You can kind of mash them together as they cook and soften, to make them blend some. (I find adding water in very small amounts to the skillet at least once, maybe twice, and covering them helps the veggies cook - but be careful not to use too much and spoil the browning process.)
I like to add mushrooms (my favorite meat substitute) while cooking, and sometimes I make a mushroom sauce to serve over this dish. Yum yum!!
If you are not a complete veggie person, most any type of sausage cooked and served along side is really terrific.
Tuesday, February 1, 2011
SLURP YOUR VEGGIES - FIGHT CANCER
I have been studying up lately on some nutritional topics and I have found that the single most important thing we can do to prevent cancer is eat our veggies!! Especially the dark green, leafy ones like cabbage, brussel sprouts, and all their cousins in the cabbage family. It was interesting to learn that the actual act of eating, that is, chewing those veggies is what gives the cancer preventive benefits. The antioxidants are formed from a combination of the crushed plant material (chewing), saliva, and enzymes in the stomach. You just can't get the same benefit from taking a pill.
Here is a great winter way to slurp up some good health.
VE'S CABBAGE SOUP
1/4 to 1/2 head of cabbage finely chopped, including the dark green outer leaves that usually get tossed out.
2 medium carrots cut small
2 medium turnips, peeled and cut small
1 medium onion, chopped
1-2 medium potatoes, chopped small
1/3 cup uncooked barley
6 to 8 cups water
3 strips bacon cooked crisp, with bacon drippings
garlic powder
celery salt
salt, pepper to taste
Add cabbage and 6 cups of water to stock pot over medium heat. Add carrots, then turnips, then onions. Add seasonings. Lower heat and allow all to simmer for about an hour. Add barley and potatoes. Add crumbled bacon and bacon drippings. Add more water if desired. Continue to simmer for another 30 minutes. Remove from heat, add seasoning if needed. Serve with your favorite bread.
Here is a great winter way to slurp up some good health.
VE'S CABBAGE SOUP
1/4 to 1/2 head of cabbage finely chopped, including the dark green outer leaves that usually get tossed out.
2 medium carrots cut small
2 medium turnips, peeled and cut small
1 medium onion, chopped
1-2 medium potatoes, chopped small
1/3 cup uncooked barley
6 to 8 cups water
3 strips bacon cooked crisp, with bacon drippings
garlic powder
celery salt
salt, pepper to taste
Add cabbage and 6 cups of water to stock pot over medium heat. Add carrots, then turnips, then onions. Add seasonings. Lower heat and allow all to simmer for about an hour. Add barley and potatoes. Add crumbled bacon and bacon drippings. Add more water if desired. Continue to simmer for another 30 minutes. Remove from heat, add seasoning if needed. Serve with your favorite bread.
Tuesday, January 18, 2011
MUCH MALIGNED OKRA
Can you say "mucilaginous"? (It means sticky like glue). That is the word I found being used to describe okra, also sometimes known as lady's fingers, gombo, gumbo, quibombo, bhindi, and bamies. Well, really folks!! Who would EVER want to eat the veggie if you call it some big yukky word like that?! Here is some friendly info about it:
Okra is related to cotton, hibiscus and hollyhock. It is tall - 6 ft or more - and is an annual tropical herb cultivated for its edible green seed pod. It has beautiful heart shaped leaves and large, yellow, hibiscus-like flowers. The seed pods are 3 - 10 inches long, tapering, usually ribbed, and they grow upside down on the plant - meaning they reach for the sky instead of dangling from branches like most veggies. Okra grows very fast when the weather gets hot, and it is a very beautiful plant - even if you don't want to eat it you might like to grow it for interest in the garden. (hint: if you do grow it for looks, be sure to try the burgundy types - they have the most unusual appearance)
Okra probably came from Ethiopia and eventually spread throughout North Africa and the rest of the world. Likely it was brought to the western hemisphere by slaves from Africa who were transported to the Caribbean. The slaves passed on how to cook with okra and the Louisiana Creoles really took to it! Gumbo - oohh, boy that is some kind of good!
Okra is a vegetable worthy of some appreciation (yes, it is, too!) It can be used to thicken soups and stews. It can also be cooked as a stand-alone veggie or in combination with other vegetables, such as tomatoes. My personal favorite was always black-eye peas with okra.
When shopping, purchase young, tender but firm pods. They should snap easily in half. Look for a rich green color. Avoid pods that are dull and dry looking, blemished or limp.
When picking, choose young pods - about 3-4 inches in length. As the pods mature they toughen up too much for eating - after which time they are sometimes used to make rope or even paper!!
Fresh okra does not store well (does not do well in refrigeration) so use within 2 or 3 days at most and try to store it in the warmest part of the fridge. Do not wash until ready to use, or it will become slimy - AND - the more you cut it up, the slimier it will become.
Oh, and do not use aluminum cookware (discoloration).
Okra is excellent sautéed or fried. Very young, tender pods can be sliced, dipped in egg, breaded with corn meal and fried and can also be steamed, baked, pickled, boiled or stewed. It cooks fairly quickly so be careful not to overcook it.
Not everyone likes okra - the slimy, sticky part can be a deterrent. For those who can get past that, okra is a very pleasant addition to your list of veggies. It is a good source of vitamin C and A, also B complex vitamins and calcium, low in calories and a good source of dietary fiber. It is iron-rich, a great blood builder.
MY BLACK-EYED PEAS WITH OKRA
3 cans cooked black-eyed peas
1 box frozen whole okra
1/2 medium onion, very thinly sliced
salt and pepper to taste
1 Tbsp canola oil (we used to put bacon drippings in it)
Note: You can use 2 boxes of the frozen okra if you
have enough dinner guests that actually like it :)
Place all ingredients in saucepan, cover and simmer until okra is fork-tender. Cut off tops of okra after serving.
Okra probably came from Ethiopia and eventually spread throughout North Africa and the rest of the world. Likely it was brought to the western hemisphere by slaves from Africa who were transported to the Caribbean. The slaves passed on how to cook with okra and the Louisiana Creoles really took to it! Gumbo - oohh, boy that is some kind of good!
Okra is a vegetable worthy of some appreciation (yes, it is, too!) It can be used to thicken soups and stews. It can also be cooked as a stand-alone veggie or in combination with other vegetables, such as tomatoes. My personal favorite was always black-eye peas with okra.
When shopping, purchase young, tender but firm pods. They should snap easily in half. Look for a rich green color. Avoid pods that are dull and dry looking, blemished or limp.
When picking, choose young pods - about 3-4 inches in length. As the pods mature they toughen up too much for eating - after which time they are sometimes used to make rope or even paper!!
Fresh okra does not store well (does not do well in refrigeration) so use within 2 or 3 days at most and try to store it in the warmest part of the fridge. Do not wash until ready to use, or it will become slimy - AND - the more you cut it up, the slimier it will become.
Oh, and do not use aluminum cookware (discoloration).
Okra is excellent sautéed or fried. Very young, tender pods can be sliced, dipped in egg, breaded with corn meal and fried and can also be steamed, baked, pickled, boiled or stewed. It cooks fairly quickly so be careful not to overcook it.
Not everyone likes okra - the slimy, sticky part can be a deterrent. For those who can get past that, okra is a very pleasant addition to your list of veggies. It is a good source of vitamin C and A, also B complex vitamins and calcium, low in calories and a good source of dietary fiber. It is iron-rich, a great blood builder.
MY BLACK-EYED PEAS WITH OKRA
3 cans cooked black-eyed peas
1 box frozen whole okra
1/2 medium onion, very thinly sliced
salt and pepper to taste
1 Tbsp canola oil (we used to put bacon drippings in it)
Note: You can use 2 boxes of the frozen okra if you
have enough dinner guests that actually like it :)
Place all ingredients in saucepan, cover and simmer until okra is fork-tender. Cut off tops of okra after serving.
Sunday, January 16, 2011
PUMPKIN BREAD PUDDING
Somebody asked me for this - I forgot who it was, sorry. So I am posting it for the world. I found it online somewhere, so I do not take credit for the recipe - only for how well my own may turn out! Besides, mine are ad lib most of the time, depending on what is available. :)
Love,
Ve
Love,
Ve
PUMPKIN BREAD PUDDING
1 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 cups milk
1 teaspoon vanilla
1 can (15 ounces) pumpkin (not pumpkin pie mix)
3 eggs
6 cups bread cubes
1/2 cup currants
1/2 cup chopped pecans
16 pecan halves
Cream or ice cream, if desired
Heat oven to 350ºF. Grease bottom and side of springform pan, 10x3 inches. Mix all ingredients except bread cubes, currants and pecans in large bowl until well blended. Stir in bread cubes, currants and chopped pecans. Let mixture stand 10 minutes; spoon into springform pan. Arrange pecan halves on top of pudding. Bake 50 to 60 minutes or until knife inserted in center comes out clean. Let stand 10 minutes; remove side of pan. Serve warm with cream. Refrigerate any remaining pudding.
Tuesday, January 11, 2011
Homemade Energy Bars
For a high protein snack that is easy to carry with you, try these out! You can add your favorite nuts or dried fruit too.
1 c honey
1 c peanut butter
1 c carob powder
1 c sesame seeds
1 c sunflower seeds
1. Heat honey until warm, then add peanut butter slowly, until just mixable.
2. Stir in remaining ingredients and press into oiled 8 by 8 inch pan.
3. Chill for 1 hour. Cut into 25 small squares. Keep in fridge for up to 1 month; freeze indefinitely.
Source: Women's Health Magazine (womenshealthmag.com)
1 c honey
1 c peanut butter
1 c carob powder
1 c sesame seeds
1 c sunflower seeds
1. Heat honey until warm, then add peanut butter slowly, until just mixable.
2. Stir in remaining ingredients and press into oiled 8 by 8 inch pan.
3. Chill for 1 hour. Cut into 25 small squares. Keep in fridge for up to 1 month; freeze indefinitely.
Source: Women's Health Magazine (womenshealthmag.com)
White Bean Chili
Made some yesterday to take to friends - boy was it good! it can be made completely vegetarian or with chicken. For my friends, I added the chicken.
White Bean Chili
1 pound bag of small white beans
1 can Rotel tomatoes
1 medium onion
Chili powder
Garlic powder
Chives
Salt
2 small or 1 large can mushroom stems and pieces OR
1/2 pound chicken tenders, thawed.
Cook beans in 6-8 cups water until tender, remove from heat and allow to sit an hour or so to allow the liquid to thicken up a little.
Chop onion and brown in a small amount of canola oil. Add to beans.
Either chop mushrooms and add to beans OR brown chicken tenders in same skillet after onions have been removed, chopping the chicken to small pieces as it cooks. Add to beans.
Add in Rotel tomatoes and all seasonings. Simmer 15 minutes to allow flavors to blend.
White Bean Chili
1 pound bag of small white beans
1 can Rotel tomatoes
1 medium onion
Chili powder
Garlic powder
Chives
Salt
2 small or 1 large can mushroom stems and pieces OR
1/2 pound chicken tenders, thawed.
Cook beans in 6-8 cups water until tender, remove from heat and allow to sit an hour or so to allow the liquid to thicken up a little.
Chop onion and brown in a small amount of canola oil. Add to beans.
Either chop mushrooms and add to beans OR brown chicken tenders in same skillet after onions have been removed, chopping the chicken to small pieces as it cooks. Add to beans.
Add in Rotel tomatoes and all seasonings. Simmer 15 minutes to allow flavors to blend.
Tuesday, January 4, 2011
Olive Salad
A.k.a. heaven in my mouth...mmmm....
Simple to make, this is the stuff that fills that turkey (or ham) muffaletta at your local sandwich parlor. Since I discovered how easy it is to make, I do it often. I like mine on pumpernickel bread with a white cheese and with or without meat. Yuuum, yum!
Quick Olive Salad
3 15-oz cans of black olives, coarsely chopped.
1 10 to 12-oz jar of spanish-style green olives with pimientos, chopped.
Italian salad dressing to taste.
Parmesan cheese, optional.
Drain all olives, chop if needed and mix together. Add salad dressing to taste, being generous enough for some liquid to stand in the bottom. Add parmesan if desired. Refrigerate for 12-18 hours to allow flavors to mingle.
When adding to sandwich, do not stint. Load as much as the bread will hold, making sure to bring up some of the liquid fats from the bottom of the bowl to dress the bread. Layer with cheeses, meats, etc.
YUM!
Simple to make, this is the stuff that fills that turkey (or ham) muffaletta at your local sandwich parlor. Since I discovered how easy it is to make, I do it often. I like mine on pumpernickel bread with a white cheese and with or without meat. Yuuum, yum!
Quick Olive Salad
3 15-oz cans of black olives, coarsely chopped.
1 10 to 12-oz jar of spanish-style green olives with pimientos, chopped.
Italian salad dressing to taste.
Parmesan cheese, optional.
Drain all olives, chop if needed and mix together. Add salad dressing to taste, being generous enough for some liquid to stand in the bottom. Add parmesan if desired. Refrigerate for 12-18 hours to allow flavors to mingle.
When adding to sandwich, do not stint. Load as much as the bread will hold, making sure to bring up some of the liquid fats from the bottom of the bowl to dress the bread. Layer with cheeses, meats, etc.
YUM!
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