Christmas dinner (A Wellington of sorts)

This was my first Christmas completely alone. No kids, no family, just me. There happened to be a sale on Hirsch Rücken, or deer back. I picked up a small 300g piece as it is just me and while leftovers are great... I don't need that much left over and besides, a bigger piece cooks easier, less likely to over cook it.

I rolled the options around in my head and landed on the idea that I wanted to make it into a wellington. I don't do pate' and I hate mushrooms but had seen spinach used and though that was the direction I would take. Boy was I wrong! lol. I looked at recipes and began to assemble in my head what I was going to do and then I threw it onto my facebook and the ideas just took off. I had a great time 'crowdsourcing' how to invent this thing. It was settled that I would surround the meat with a decoction of fruit. I went with what I had on hand which happened to be dry cranberries, raisins, and apple. I soaked it all overnight in a sweet (leiblich) red wine and spices. I used my medieval sweet powder, and some medieval peppers (cubebs and long pepper) I ground a bit of whole allspice and black pepper into it as well. After soaking it over night I threw it on the stove and cooked it until it was dry and sticky. At first thinking I would puree' it and then deciding to leave it as it was and add some toasted and chopped pecans to it. I would eat this concoction alone! I happen to have enough left over and a small piece of pastry left as well as a small camembert ... I know what I'm having as a snack!

Anyway back to my meat. That I also put the peppers on as well as rosemary and covered it with a fabulous smoked salt that had been gifted to me (juniper and birch). I put a pretty thick layer on it, rolled it in a ziplock and back into the fridge it went. I know it spent at least 24 hours like that. Next time either less salt or less time as for me it was a little salty but that also could be because it was the end piece.

I was reminded (Thanks John) that of course the professionals use crepes inside the wellington to absorb the juices and keep the pastry crisp. Now, this is great but you see, I had never made crepes before. I've seen it done, I know the theory, I had just never practiced. No time like the present right? Thankfully I was rescued by Gordon Ramsey and the internet. He had a lovely recipe for beef wellington and a savory crepe with chive and thyme in the batter. So, I tried it. I need practice but they tasted pretty good. I know what mistakes I made and how to fix them (most of them) and my fantastic friend Adam has said he will give me crepe lessons!

All in all I am extremely happy with how it turned out, I would like to try this again. with beef or with the venison again. I will definitely be making more of the fruit compote for things. I love that stuff!


All in all, Merry Christmas, and step out of your comfort zone in the new year.

Shepherds Pie

In case you don't know what it is... is is a layered casserole. No pie crust needed. In my family

I grew up having this with a beef bottom, some veggies in the middle and it's all topped with a layer of mashed potatoes! It's quick, easy and versatile. You can substitute any meat you like, tonight I am using ground lamb, but ground beef, ground chicken, ground turkey or even vegetarian substitution crumbles work as well. My layer of veggies is just a frozen mixed veggies from the store. I do defrost them first. But really you can use any that are leftover, or frozen or canned. Then a layer of mashed potatoes which I have already talked about making.

Simple is this:
Brown the ground meat, Drain the fat from it
Defrost the veggies and drain the water off them
Make a batch or mashed potatoes or use up leftovers!

Place the meat in the bottom of a casserole dish
Layer the veggies next
Top with the potatoes

Put some butter on top
Sprinkle with paprika (very lightly and very optional, It's mostly just for show)

Pop in the oven at 350-375°f for 1/2 hr to 45 min, or until the potatoes are browning

To make it 'deluxe' add cheese to the mashed potatoes, or top it with cheese, or put cheese between the layers, or go crazy and do all 3!!!

Christmas cookies

Ya I know, I was all over Thanksgiving like white on rice but Christmas posting is a bit... blah. I am not a fan of the Holiday time to be sure but who doesn't like cookies? When I had kids I dreamed of making cookies and decorating them together. The fun, the laughter, the sheer joy! That isn't normally the case. The kids would do a couple and wander off and leave me with the rest. Both cutting and decorating! So ya... But I still try. Why? Because I like cookies!

I make two recipes every year for decorating, and sure they can be made any time of year but it seems the only time I go through all the hassle is Christmas. So here you go. Sugar cookies and Gingerbread cookies.

No chilling needed sugar cookies:

1 c Butter (soft)
1 c Sugar
1 tsp Vanilla
1/2 tsp Almond extract (I leave this out and increase the vanilla)
1 Egg
2 tsp Baking Powder ( this makes them a little 'lighter' it can be left out entirely or reduced to 1 tsp)
1/2 tsp salt (reduce or omit is using salted butter)
3 c Flour

Cream the butter and sugar until smooth (3 to 5 min! do not skimp on the creaming)
Beat in the vanilla and egg
In a separate bowl sift the flour and baking powder together, add salt and mix in
Add the flour to the butter a little at a time, This dough will end up stiff! If it is too much for your mixer to handle knead it on the counter
Divide into workable batches
Roll on a floured surface about 1/4 in thick (about 7 mm) You want thick cookies.
Bake at 350°f (170°c) 6 to 8 min. you don't want them to brown!
Let them cool slightly (5 min) on the cookie sheet and then remove them to a rack
Cool completely an decorate

If you need to make this ahead, wrap tight and place in the fridge, leave out for 10 min on the counter before you start rolling.
Don't be afraid to mash your scraps together and roll more cookies, the flour from rolling etc doesn't hurt these



Gingerbread cookies:

3 c Flour
1/2 tsp Salt
1 Tbsp Ginger
2 tsp Cinnamon
1/4 tsp Clove
1/4 tsp Nutmeg
6 Tbsp Butter
3/4 c Brown sugar (dark is good)
1 Egg
1/2 c Molasses
2 tsp Vanilla
1-3 tsp Milk (Only if needed!)

Preheat oven to 375°f (180°c)
Whisk flour and spices together
Cream the butter and sugar (not too much)
Add Molasses
Add egg
Add vanilla
Slowly add the flour
Only add milk if the dough is dry!!!

Roll on a floured surface 1/4 in thick (7mm)
Cut and bake 8-10 min
Cool on a wire rack
Decorate


Royal Icing for decorating

1 lb Powdered sugar
3 Egg (whites only)
1 tsp lemon juice (fresh or white vinegar)

Sift the powdered sugar (This IS important)
Lightly beat lemon juice into the egg whites
Add the powdered sugar and beat until stiff peaks form (This should take about 5 min, if it is taking a long time add a but more sugar. DO NOT OVER BEAT. If you over beat the icing it will become crumbly when dry).

Color or not, enjoy!

Stuffed Peppers

My grandmother used to make delightful stuffed peppers, and while I have changed the recipe some to suit my changing tastes I love that they remind me of her.

The filling is simple enough to put together. The recipe fills 4-6 normal sized peppers. You can use any color you like. I am fond of red ones but originally we stuffed green ones.

4-6 Peppers
1/2 C Rice (uncooked)
1 C Water
200 g Ham (grated or finely diced)
1 sm Onion (chopped small)
8 oz Tomato sauce ( spaghetti sauce, pizza sauce, or make your own. If you use plain flavor it with a     bit of Italian seasoning and garlic powder)

Cut the tops off of all the peppers (save 2 of them, to chop fine)
Boil the water and add the rice (a bit of salt and butter help the flavor or boil it in broth)
When done, set aside

Chop the onion and the two pepper tops small and saute' in a pan with a bit of butter or oil until soft
Add to the rice

Grate or dice fine the ham
Add to the rice

Boil the empty pepper shells in salted water for 5-10 min, you want to soften them but not turn them     to mush

Add the tomato sauce to the rice and mix well, season to taste

Stuff the peppers with the rice mixture, any leftover rice can be packed into the dish with the peppers
Cover with cheese and bake at 350°f - 375°f until heated through and the cheese is browning

Simple! Tasty and quick. Can be made ahead and popped into a preheated (or mostly preheated) oven

Dough you don't eat

We are now into the Christmas holiday season and thinking about gifts to give and maybe even crafts to do. One of my favorite activities is to make ornaments. In the years I have done this  couple times with the kids with varying degrees of success. I am hoping this year with them being older they will have more patience for the project of making ornaments from 'Dough'. I have 3 recipes, each simple and all with their own little quirks. All of them can be painted with simple acrylic paints and left alone or sprayed lightly with a lacquer as is your preference.

Salt dough:
The most traditional of the three. I remember in grade school we used it in art class to make things.

1 c Salt
2 c Flour
3/4 - 1 c Water

Mix salt and flour together
Add water 1/4 cup at a time, mixing well between additions
When it forms a stiffish and non sticky dough, it's done
Use immediately, when not in use wrap it tight in plastic wrap

This can be baked or set aside to air dry.
Dry the pieces before painting them! and definitely before lacquering them!

To bake, place in a very low oven 200°f for about 4 hours, Careful that they do not brown

This dough will be off white when dry but it is really nice to work with

Cinnamon Salt Dough:
A twist on the classic. Has a nice scent if not lacquered and is a pretty brown color for gingerbread men and reindeer.

1 c Flour
1/2 c Salt
1/2 c Cinnamon (ground)
3/4 - 1 c Water

Add water slowly starting with 3/4 c, if the dough is too dry add a bit more by the tablespoon.

Use immediately or wrap tightly

*This dough develops a white 'crust' to it. It is more pronounced when baked. When left to dry on it's own things look 'frosted' and it is quite pretty.

Alternative Dough:

1/2 c Cornstarch
1 c Baking Soda
3/4 c Water

Over medium heat cook all the ingredients together until it looks like smooth mashed potatoes
Cover well until cool

Bake in 200°f oven until dry through

* Finished product is white! It is sticky and soft to work with so you need to work carefully. Do not over bake! It will brown.

I have used all three with success. Finished products are firm but not as hard as ceramic so some care must be taken.

Remember to cut your holes for hangers Before you dry them! There doesn't seem to be any shrinkage when baked.

You can roll out the doughs and press leaves or pine needles etc into them and then cut simple circles, squares or other shapes

Extra decoration can be carved in while the dough is soft or painted on after they are dry

You don't need kids to do this craft so have fun and experiment!

Hamburger Helper

As a kid quick fix meals were making a big splash in the market. 'Rescuing' housewives from the drudgery of cooking. Helping the working mom get dinner on the table in a hurry. They were a great idea. So lots of us grew up with these flavors, they remind us of being a kid and simpler times, but we've grown up, we've gotten older and we need to watch our sodium, cholesterol, and other things. These convenience foods we looked upon so fondly, we now discover that they aren't so good for us, so we put them aside and make 'healthy' choices for us and our families and think on the childhood memories with a wistfulness.

Well think no longer and make them a reality. In this modern age people have gone out and recreated the flavors while reducing the negative aspects of these foods. Also in truth, they taste better and are just as simple and quick to make. I have found 2 such 'copycat' recipes and so I share them here with you today.

Hamburger Helper (the basic box)

1 pound Ground beef (really any ground meat works)
2 1/2 c Milk (any fat content you are comfortable with)
1 1/2 c Hot water
2 C Macaroni ( or other small shaped pasta)
1 Tbsp Cornstarch
1 Tbsp Chili powder
2 tsp Garlic powder
1 tsp Sugar (I have found this to be optional)
3/4 tsp Paprika
 1/4 tsp Cayenne pepper (optional)
2 C Cheese (shredded, cheddar is best but any works)

Brown the meat in a pan (One that will fit a lid)
Drain if needed
Add the Milk and Water
Stir in the Spices and Cornstarch
Mix well
Add the pasta
Cover and simmer about 15 to 20 min, The pasta should be tender and there should be a little liquid left
Stir in the cheese and serve

Everything could be portioned in advance. Place it in a Ziplok and mark what needs to be added to it on the baggie.

Hamburger Helper Stroganoff

1 Tbsp Olive Oil
1/4 c Onion, diced
2 cloves garlic, minced
1 lb Ground Beef
8 oz Pasta (egg noodles, bows, penne, etc)
1 1/2 C Milk
2 C Beef broth (slightly strong)
1 Tbsp Cornstarch
1/2 tsp Black Pepper
1/4 tsp Paprika
1/4 tsp Chilli Powder
1/2 tsp Salt
2/3 c Sour Cream ( I use schmand or creme fraiche)

In a pan that will fit a lid add the oil, onion, garlic and beef
Brown the beef, Drain if needed
Sprinkle the cornstarch on top, stir
Add the milk, bring to a simmer
Add Broth, spices, and pasta
Simmer until pasta is tender 15 to 20 min
Remove from heat
Add sour cream
Stir well, 1-2 min, with the pan on the turned off but hot burner.

Gumbo

I grew up in the North East of the US. And when I say North I mean NORTH. So people have always been shocked when I whip up something that is typically not found in the Northern diet, Like chicken fried steak, though that has become a truck stop favorite all over the US. Things like biscuits and gravy, though this too has a far reach. But Gumbo, and not just something that shares the name, but honest made and feeds the soul, they just say 'You musta been southern in a previous life'.

Cooking of all kinds comes naturally to me and I love to explore new things. So part of my 'What do I do with leftovers' was solved again by my good friend Emma (from her mom) and the donation of her recipe of Gumbo to my repertoire of recipes. Changes have been made as again, some ingredients are just not findable at this time in Germany but many things are coming and the internet can help sometimes.

6 Tbsp Oil
6 Tbsp Flour
1 lb Sausage (Andui is best, but I work with what I can get so cabanossi is what it usually is)
1 Chicken (deboned, or a leftover Chicken or Turkey carcass)
2 Gallons of water or stock
2 Onions, Large (butcher onion size)
4-5 Celery stalks (Or half of a ball celery about the same size of the onions)
1 Bell Pepper (green)
5 Green Onions (tops only)
2 tsp Parsley, chopped
2-3 Bay leaves
Basil, Thyme, Cayenne, Salt and Pepper. All to taste

Make a Roux with the oil and flour, you are going to slow cook this until it is the color of a penny
Pan fry the sausage and drain off the oil
Saute the onions and green pepper
Boil the chicken in the water (debone it after, save the water)
Combine the chicken (turkey), Roux, and sausage with the seasonings(not parsley)
Add water and spices, cook at least 2 hours
Add parsley at the end to wilt it
Serve over rice with File' (https://en.wikipedia.org/wiki/Fil%C3%A9_powder)

Gravy

This one simple thing seems to be the bane of many people's holiday existence. So I wanna talk about it. I don't have a recipe so much as some advice on the subject.

To make a meat gravy there are two types.... Flour gravy and cornstarch gravy. I used to be a flour gravy girl but it gave me nothing but fits and lumps! So, I switched to cornstarch and have been true ever since.

Ok, first with flour. You have to really mix it up with some water or broth to start with, cold to lukewarm, ny warmer and you risk cooking the flour and turning it to lumps. This means straining and hassles and no fun. Like I said, I don't do this anymore but feel free to try. The alternative is to make a roux with flour and fat then add the liquid to it. Again, you do you.

Me? I make a slurry with a couple tablespoons of cornstarch and some water. Slowly add it to the hot liquid while stirring and watch the magic. I find that cornstarch thickens faster than flour but will admit that flour seems to 'hold' better than cornstarch when reheating.

The basics of what I do is add all the drippings from the bottom of my pan to a cup of hot broth on the stove. Heat it up add, salt, pepper and some Bell's (if it's poultry) and then mix in my slurry. Cook it for 5 to 10 minutes until thickened. Taste as you go, adjust as needed. I know some people strain off the fat from the drippings but honestly, That is where most of the flavor is and it's a holiday, splurge a little.

I do have some gravy recipes that you can make without having to make a roast or cook a bird. I'll get to them another time.

Squashes

I love a variety of squashes and sadly my favorite is rarely found here in Germany, acorn squash. So I make do with what I can find; butternut and hokkaido pumpkin.

Squash is pretty simple really.

Butternut: I prepare this one of two ways. The first is to cut it in half lengthwise and scoop out the seeds (you can roast them just like pumpkin seeds) butter it, and bake it. You can stuff the open hole with a multitude of things from regular stuffing to chopped apple with nuts and brown sugar. Throw it in a 375° oven until fork tender 45 min to an hour.

Or, peel it, chop it and boil it in salted water for 1/2 hr to 45 min until it is tender. Drain WELL! Mash it with a masher or a fork, add butter and salt, serve

Hokkaido: Can be prepared the same, though you can also cut off the top and stuff it 'whole'. The skin of this pumpkin is quite thin and delicate. You can just go ahead and mash it and eat it if you like. It is great for soups in this way because you don't need to peel it.

Acorn squash if you can get them! I split mine in half (lengthwise, saying it because if I don't someone will either ask or try it the other way and complain that the halves wont sit in the baking pan. Let's use some common sense people). Butter it and lightly sprinkle with brown sugar and some spice (poudre forte, cinnamon, nutmeg, mace, clove, etc...). Bake until fork tender, scoop the flesh out of their shells, mash and serve.

Blue Hubbard: I have never tried baking it though I suppose you could. Normally these babies are big so I just peel and boil them. Serve them well drained and mashed with butter and salt.

Lemon Meringue Pie

This is another recipe that comes from my 'Kitchen Witch's Cookbook'. It is a favorite in my house and I have substituted limes for lemon successfully.

3 Egg yolks
1 C Sugar (Divided)
6 Tbsp Cornstarch
1/4 tsp Salt
2 C Water
2 Tbsp Butter
2 tsp Lemon peel (fresh grated)
5 Tbsp Lemon juice (fresh)

1 BAKED pie shell

3-6 Egg whites (I've only ever used the 3 from the yolk separation)
1 Tbsp Confectioners Sugar
Pinch of salt
Dash of vanilla (1/4 tsp, optional, or use 1-2 packets of vanilla sugar instead of confectioners)

You will prepare this in a double boiler. If you do not have one you can place a metal bowl over a pot with water on the bottom. You need at least an inch of water and it can't touch the bowl. Be careful of steam if you use this method.

In a small bowl combine egg yolks and 1/2 c sugar

In the double boiler combine 1/2 c sugar, cornstarch, salt, and water
Cook until thick: stir often!
Cover the double boiler 1 min
Spoon a little of the hot mixture into the yolks/sugar, Stir quickly!
Add yolk/sugar mix to the double boiler, stir well!
Cook 2 min
Remove from heat
Add butter, peel and juice, Incorporate well
Pour into the baked shell

In a bowl beat the egg whites until frothy
Add salt, sugar and vanilla
Whip the whites until stiff peaks are formed
Spread evenly over the pie making sure to seal it at the edges

Bake about 15 min until it's delicately brown
Cool completely before refrigerating

Chocolate cream pie!

This recipe was taken from my second husband's cookbook. In his book it was attributed to a Mildred Seyforts. Wherever you are Mildred. Thank You! A million times Thank you! This has been a Holiday staple for over 20 years now in my house.

1/2 c Sugar
2 Tbsp Cocoa powder (the unsweetened kind and you want them HEAPING)
2 Tbsp Cornstarch (a little bit heaping, not measured flat)
1 Tbsp Flour
pinch of Salt
3 Egg yolks
1 tsp Vanilla
1 Tbsp Butter
3 C Milk

Single BAKED Pie Crust

Mix sugar, cocoa, cornstarch, flour and salt in a pot (heavy bottom is best)
Add enough milk to make  paste and set burner on med low
Add egg yolks when the paste has warmed (but is not hot!)
Add rest of milk, butter, and vanilla
Cook on med low to med until thick (And I mean THICK, stir often so it does not stick or burn)
Pour into baked pie shell, cool

Refrigerate or keep cool, serve with whipped cream

Let's start on dessert (pecan pie)

I received this recipe when I put our a request to my friend's circle for a pecan pie WITHOUT corn syrup. Recipes where so damn hard to find and I will we ever grateful to Joann for this one.

Make a single crust and line your pie plate with it.

Preheat the oven to 350°f/ 170°c

You want to mix this together and then immediately into the oven. Don't let it sit, it won't set properly.

1/2 c White sugar
1 c Brown sugar
3 Eggs
1 c Pecans (chopped)
1 tsp Vanilla
1 pinch salt
6 Tbsp Butter (melted)

Combine sugars, eggs, salt and vanilla
Add pecans
Add enough butter to reach desired thickness

Bake immediately! for 45 min. Cool and serve with vanilla ice cream.

I love this recipe! The only time I had it fail was when I left it to sit on the counter because the oven was not preheated. It was still tasty but didn't set properly so was still liquidy inside.

Add as much nuts as you like! I usually add an extra 1/2 cup to the filling and decorate with some halves on top.

Cranberry Sauce

Honestly this is just the worked out ratio from the Ocean Spray recipe on their bag of cranberries. It is tried and true!

3 oz Cranberries
1/4 c Water
1/4 c Sugar

Place water and sugar in a heavy bottomed pan
Bring to a boil
Add Cranberries (washed and picked through)
Return to a boil
Reduce heat and gently boil for 10 min, stir occasionally

If you like whole berry, more like a compote, just cover and cool, refrigerate until serving
If you like it smoother, use a stab mixer or blender to get the consistency you desire, cover and place in refrigerator until cool and time to serve

I make this a day or two ahead of time. It lasts for a good while too.

If you are of the liking you can sub a bit of the water for Orange juice and add a bit of peel
You could also add spices to it if that is your thing (cinnamon, clove, nutmeg etc... if using whole spices strain them out before cooling and or blending)

Cooking a Turkey

Ok, With Thanksgiving around the corner and Christmas not far behind it's time to talk turkey. Often people are unsure about turkey for many reasons. I have been cooking  the Thanksgiving turkey on my own for over 25 years now and let me tell you, mine has never been dry, never been undercooked and never poisoned someone (salmonella). I stick to some pretty basic guidelines for cooking it. I almost always have stuffed my turkey. Stuffing tastes better than dressing. Yes the internal temperature can get hot enough to cook the egg in it as well as any absorbed turkey juices WITHOUT drying out the meat. The trick is to slather it in a mix of butter and mayo. Yes... mix soft butter with mayo and rub it all over that bird inside and out. Your stuffing should be moist to start with too and not dry. Make an aluminum foil tent over the bird, you should remove it for the last 1/2 hour of the estimated cooking time. Make sure your turkey is raised off the bottom of the pan! This is super important. Use a rack, use balls of aluminum foil, use something but don't let is stew in its own juices. You want those for gravy! 😉

Next question is always... How long do I cook it for? The guideline I have always used is 15-20 min per pound UNstuffed, and 25 min per pound Stuffed. A thermometer inserted into the thigh but not touching the bone should read 165°f or 75°c. Your oven temperature should be 375°f or 180°c. If like like to cook at a lower temp you will need to increase your cooking time!

Stuffing the bird.
I like to make my own stuffing and it has varied through the years but the basics are the same. I normally at least double the following recipe. If you have more than will fit in the bird the rest can be cooked in the oven while the turkey rests. Just pop it in a casserole dish and cover it with butter and pop it in.

4 C of bread, cubed (Combo of white and wheat, all white, all wheat, all good. You can use leftover           rolls as well. I cut it the night before and leave it in an open bowl to 'dry' a bit)
1/4 tsp Black Pepper (fresh cracked is best)
2 Tbsp Onion, minced
1/4 - 1/2 C Fat (butter, bacon grease, chicken fat, etc) melted or very soft
1 tsp Salt (reduce by at least half is using bacon fat!)
2 tsp Sage (I actually use closer to a Tbsp of Bell's poultry seasoning)
1 Tbsp Parsley
1 clove Garlic, minced
1 Egg

I will also add a little at a time of chicken stock. You want the stuffing moist but not sopping.
A couple stalks of celery are a nice addition to the stuffing as well or a touch of celery salt.

Spinach Madeline

I can't tell you how long ago it was when I first had this recipe, but I know who made it and it has been a part of my holiday dinners ever since.My friend Emma passed this on to me from her cookbook. I've had to make slight adjustments due to not being able to find an exact substitution here, but all in all it still tastes about the same and that is fantastic!

6 oz Jalapeno Cheese (or a chilli cheese, or a mild cheese like Gouda and a couple Jalapeno peppers       chopped) Grate the cheese.
2 Pkgs Frozen Spinach ( The American packages are 10 oz each, so 20 oz total)
4 Tbsp Butter
2 Tbsp Flour
2 Tbsp Onion (chopped small)
1/2 C Evaporated Milk (I make this myself. Measure 1 cup in small pan and slowly cook down to 1/2      cup. Condensed milk is NOT THE SAME THING)
1/2 C Veggie liquor (This is the juice squeezed from the spinach, not alcohol)
1/2 Tsp Black Pepper
3/4 tsp Celery salt
3/4 tsp Garlic Powder
1/2 tsp Salt (optional)
1 tsp Worcestershire sauce

Defrost the spinach
Squeeze the spinach until mostly dry reserving 1/2 cup of the liquid
Melt butter in a sauce pan over low heat
Add flour, stir until blended smooth. Do Not Brown
Add liquid from the spinach and the milk, Stir constantly and slowly
Cook until smooth and thick
Add the cheese and spices, stir until smooth
Add spinach


You can serve it immediately or put it in a buttered casserole dish and bake it with buttered bread crumbs on top (about 1/2 hr while the Turkey is resting).

Other things to do with pumpkins, like pie!

I covered soup earlier, I'll cover pie now but look out for even more pumpkin recipes.

With American Thanksgiving just around the corner we all start thinking of what to eat on that glorious day of food. Dinner in my house would not be complete without pumpkin pie.

I have always used this recipe from A Kitchen Witch's Cookbook. It has always been a hit and served me quite well.

Pre heat oven to 425° f

1 3/4 c Pumpkin puree (instructions later on how to process a pumpkin)
1/2 c Brown Sugar
1/4 c Sugar
1/8 c Maple Syrup (2 Tbsp = 1/8 c)
1/2 c Sour Cream (  here in Germany I use schmand or creme fraiche)
1/2 c Heavy Cream
2 Eggs
1/2 tsp Ground Ginger *
1/4 tsp Sea Salt
1/8 tsp Ground Cloves ( *or I use a total of 3/4 tsp poudre forte or Pumpkin pie spice)

Mix all the ingredients together until blended
Pour into buttered ramekins or an UNBAKED pie shell
Bake for 15 min
REDUCE the heat in the oven to 350°f and bake for 45 min more

Top with whipped cream!


How to cook a pumpkin to make your own puree instead of using the canned stuff

Preheat the oven to 375°f
Clean the outside of a pumpkin
Cut in halves
Scoop out the seeds
Place cut side down on a baking tray with a with a lip or sides (there will be 'juices')
Bake until fork tended (a fork slides easily into the flesh with no resistance)
Remove from oven and let it cool. I turn mine cut side up.
Scrape out the flesh from the peel and use a stab mixer to puree or place chunks into a blender.

Roast pumpkin freezes well!!

The seeds can be cleaned, lightly oiled and seasoned and baked in the same oven until they are golden brown.

Apples

We have an apple tree in the yard and it is generally prolific. This year my landlord got 3 crates to put away and still gave me a 10 liter bucket. Well, when hanging the laundry I was speaking to her and she had a bucket of "must use now" apples that she had been working her way through. Long story short I ended up with the bucket and making apple paste and apple jelly.

These two recipes go hand in hand. They are simple but time consuming.

Take any amount of apples and make sure the skins are well cleaned. You are going to slice them, remove the seeds and any bad spots. DO NOT peel them.

Place them in a heavy bottomed pot with a bit of water so they don't stick. Cook them until they are soft. Line a strainer with cheesecloth over a bowl to catch the liquid. Place something heavy on top of the apples to press out as much liquid as you can.

Weigh the mass, then puree it skins and all until smooth. Place in a heavy bottom pan with the equal weight of sugar. Cook over medium low, making sure to stir so it doesn't stick. It will bubble and spit. The mass is done when you can draw a spoon through it and the line doesn't fill in.

You can use a silicone mold or spread it on a parchment lined pan. Let it air dry until firm.

Now to turn the liquid into jelly. Measure equal amounts liquid and sugar ( 1 cup liquid to 1 cup sugar). Place in a heavy bottom pan over medium to medium low heat. It will simmer and that's fine but you do not want to boil it or it will scorch. Cook until it passes the blob test (when a drop placed on a cold plate gels). Skim off any foam as it rises to the top or pour through a jelly bag into a measuring cup with a spout. Pour into warm, sterile jars.

Let's talk about Pie Crust

With the holidays rapidly approaching everyone thinks of dessert.  Pies for dessert and pies for parties. What makes a good pie? Its foundation of course... the crust. Sturdy but flaky and tasty as well. Of course there is more than just the standard crust out there. Some pies are better with a cookie crust. I'll let you in on my recipes for both.

Single crust                 Double crust
11/4 C Flour                2 C Flour
1/4 tsp Salt                  1/2 tsp Salt
1/3 C Shortening         2/3 C Shortening
3-4 Tbsp Water           6-7 Tbsp Water

Stir the salt into the flour
Cut the shortening into the flour
Add water 1 Tbsp at a time until a ball is formed
Roll to desired thickness to line pie plate (and make top)

Tips:
I use butter for my 'shortening', you can use crisco or other solid fat
I fill a bowl with water and add ice cubes to keep it cold
If needed I will put it in the fridge so that the fat stays cold, this is important. The fat melting creates the flaky texture.

For a pre baked crust:
Line your pie plate with the dough
Prick it with a fork, holes will close as the crust bakes and puffs
Bake in a preheated 450°f    10-12 min until lightly browned

You have to watch the crust carefully to make sure the sides do not collapse and that large bubbles don't develop in the crust.  or....

Line the crust with baking paper and fill the pie with dry beans or peas then bake about 10 min. Empty the beans and paper return to the over to brown.

I mentioned before that some pies taste better with a cookie crust. Chocolate cream pie with oreo, coconut cream with nilla wafers, some are just better with  something different.

To make a cookie crust:
1/2 C butter (melted)
11/4 - 11/2 C of Graham Crackers, Nilla wafers, Animal crackers
1/4 C of sugar

Mix together and press into the pie plate and up the sides
If the pie needs a pre baked crust, bake in a 450°f oven for about 10 min
Smooth with a spoon when it comes out of the oven

Oreo Crust: (or other cream filled cookies)
30 cookies
1/4 C Butter (melted)

Mix together and press into the bottom and sides of the pie plate as above

Lets talk about Mashed Potatoes

I love mashed potatoes. They go great with a huge variety of foods. Meatloaf, fried chicken, chicken tenders, and especially salisbury steak. I make sure they are on the menu for every holiday as well.

I have no recipe, no 'formula'. To me they are just pure love. To me they are a feeling. They are that food that in the back of my head I hear 'enough' from my ancestors as I make them.

Simple ingredients, simple cooking, loads of love.

You want good potatoes, most any kind will do. I use golds because that is what I mostly find here, and be smart. Russets, which are great for baking, will not make good mashing potatoes, though I have done it in a pinch.

You want good butter! REAL butter!! Salted or unsalted is up to you. If you use salted you will just add less salt to your potatoes.

Milk. Any percentage will do. I happen to use 1.5% because that is what I keep in the house. Whole milk is good too.

Salt. Simple but important.

I peel my potatoes but if they have thin skins and you like it  you can keep them on.
I cut my potatoes into chunks, mine are about 1-11/2 inches.
I rinse them at every turn. Before peeling, after they are peeling and sometimes I rinse them after they are cut if they are especially starchy.
When ready I put them in a pot with COLD water, with just a sprinkle of salt over the top.
I put a lid on and bring them to a boil. Total time 1 hour. When you put a fork in them they should fall apart.
Drain them.
In the bottom of the pot put a chunk of butter. I start with roughly 125g for my 2 kg bag of potatoes.
Add a splash of milk, cover the bottom of the pan.
Add the potatoes back into the pot and mash with a potato masher. I DO NOT use an electric hand mixer. I don't like the texture of whipped potatoes but if it's your thing, feel free.
I lightly sprinkle on some salt and mash. If it's too dry looking, I add a splash of milk. Mash and taste. Keep adding milk, butter and salt until you read your desired taste and consistency.

Wall paper paste happens when you have too much starch. Add milk and butter a little at a time.

Craving cookies

OK, for over a week I have been craving oatmeal cookies so now I have broken down and made some. As my favorite recipe was unavailable to me I called out to the internet and was given a copy.

Sometimes I add raisins, sometimes dried cranberries, and usually chocolate chips! Everything tastes better with chocolate. I'm thinking maybe of trying a batch with dries apple in it, yummy!

Better Homes and Garden New Cookbook gave me this recipe and it is tried and true. My edition is from 1997 or whatever edition was available then. My aunt gifted me a laundry basket full of items needed for living on your own including the cookbook. It was honestly one of the best presents I've ever gotten.

3/4 C Butter (This last batch I accidentally used only 1/2 c and they were still great)
1 C Brown Sugar (packed)
1/2 C White Sugar
1 tsp Baking Powder
1/4 tsp Baking Soda
1/2 tsp Cinnamon (optional)
1/4 tsp Cloves (optional)
2 Eggs
1 tsp Vanilla
13/4 C Flour
2 C Rolled Oats

Beat the butter for 30 seconds
Add the sugars
Add the Baking powder and soda along with the spices, Until combined
Add the eggs and vanilla, beat until combined
Add as much of the flour as you can with the mixer
Stir in any remaining flour and the rolled oats

Add chocolate chips, Raisins, Cranberries, Apples, etc now. The recipe say 1 cup. I added 3/4 cup cranberries and 3/4 cup chocolate chips

Using my Pampered Chef 2 Tbsp scoop I was able to get 36 cookies

Bake at 375°f (180°c) for 10 to 12 min

Cool on a wire rack

Notes:
Instead of the spices I use my spice mixture 'Poudre Forte' a medieval blend that includes Cinnamon, ginger, clove, peppers and more. It works real well for this and can be found on line at Auntie Arwen's Spices ( https://www.auntiearwenspices.com/store/c1/Featured_Products.html#/ )

You can mix the ratio of brown to white sugar as well. reducing the brown and increasing the white. If you find you do not have any brown sugar there are tutorials on how to 'make your own' by blending white sugar with molasses.

Fall means pumpkins and soup

Yes folks, here in Germany fall has begun. Which really means the temps have dropped and it's been raining for a week. This also means that you can find pumpkins in the store. Hokkaido are the most common but hopefully soon they with have the 'normal' halloween pumpkins I am used to . Technically for these soups you can use any kind of orange fleshed squash or pumpkin. I have 3 'go to ' recipes for fall soups, or those containing pumpkin or squash if you will. 2 have been passed down to me and one was found on line but I don't remember where anymore and I have changed it from its original state anyway.

So to start, my neighbor Hans passed along this recipe to me. My kids have declared it their favorite. It's a little different but not 'out there'. The curry blends well into it without being overpowering and the apple just disappears but leaves a bit of sweetness.

1 kg (2 pounds) Pumpkin chopped (peeled if needed Hokkaido just need to be washed, you are also            going to remove the seeds and strings)
1 Apple (peeled and seeded) chopped
2 Onion, diced (about 3/4 to 1 cup)
50 gm Butter (3.5 Tbsp)
2 tsp Curry Powder
2 Tbsp Flour
pinch of Nutmeg
2 tsp of Bouillon (chicken or vegetable)
3 C water
2 C milk
1 1/2 tsp Salt
Cream (optional for serving)

Saute the onions in butter
Add Pumpkin, Apple, and Curry powder: Stir well
Add Flour and Nutmeg: Stir well
Add Water, Bouillon, and Milk
Do not bring to a boil, only a simmer
Cook until the pumpkin is soft
Blend with a  stab mixer or in a blender until smooth
Add salt to taste
Garnish with cream and parsley


My favorite recipe combines spicy fresh ginger with sweet brown sugar

750g Pumpkin
500ml Chicken broth (or vegetable)
4cm piece Fresh Ginger (peeled and grated)
2 Tbsp Brown sugar
100 ml Cream
dash of Nutmeg

Cook the pumpkin in the broth until tender
I add the ginger after about 15 min
Puree' with a stabmixer or in a blender
Add the sugar and cream
Add nutmeg
Serve with more cream or whipped cream if desired

The last recipe came via the internet and started as a Pampered chef recipe. I love the PC products, I am not a seller and I am not supported by them but I do love their things. I have a set of kitchen shears that took 10 years to dull! You don't have to have any of their products though to make this soup.

1 medium Butternut squash (1 kg or 1 lbs)
3 medium to large Carrots
1 medium onion
1 Tbsp Olive oil
3 cloves Garlic (pressed, minced, etc)
1 tsp Seasoning (Italian, Sage, Basil, Tarragon whatever suits your taste)
4 c Chicken Stock (or vegetable)
15 oz Pumpkin ( Can be canned or home roasted)
200 ml Cream
1 tsp Salt
1/4 tsp Black Pepper

In oil cook the onion until soft
Add the butternut and carrot, cook about 5-10 min
Add the garlic, cook about 1 min (max)
Add the chicken stock, spices and Pumpkin
Cook until the carrot and squash are tender
Blend with a stab mixer or in a blender until smooth
Add the cream and heat through

Holidays

This is just talk. The smell of fall is in the air and October has begun. This means that the Holidays are coming and I like to plan my menus early so I will likely be talking about the things I traditionally make: desserts, sides, main courses, snacks. I will be adding these labels to my post as well.

Foodwise I really love fall. In general it is my favorite season. Cooler weather and richer foods. A lot of my holiday food is also everyday food. Like my mashed potatoes. I make those anytime and not just for holidays.

So... sit back, enjoy.

Scalloped potatoes

or potatoes au gratin. Same thing in my book. It's been called both in my family and I have no clue why. OK, I found an answer here https://www.thekitchn.com/scalloped-potatoes-au-gratin-difference-261486 .

That makes my recipe, Potatoes au gratin.

My gram made it with ham in it and so do I, sometimes. This recipe makes a 'pan' 8x8 or 9x9 is normal. I have some lovely small pans as well (approx 6.5 x 4.5 inches) that 1/3 of the recipe fits in nicely.

Preheat oven to 400°

3 Tbsp butter
3 Tbsp flour
3 cloves garlic (minced)
3 Tbsp Onion (very fine)
1 C Broth
2 C Milk
1 tsp salt
1/2 tsp pepper
4-6 C Potatoes sliced (1/4 in thick)
2 C Cheese (shredded)

Melt the butter, on med low
Saute the onion and garlic
Add the flour and cook for 1 min
Slowly add the broth and milk
Add salt and pepper
Cook until thickened

Butter your pan

Add 1/3 of the potatoes in a layer covering the bottom completely
Add 1/3 of the cheese sprinkled on top. Add grated or thin sliced ham too if you like
Cover with 1/3 of the liquid
Place another layer of potatoes and repeat
Cover with final layer of potatoes, cheese and sauce

Cover with aluminum foil (I butter it so that the sauce/cheese don't stick, Place this on a sheet or another piece of foil
Bake for 1/2 hour
Remove foil, you can add extra cheese if you like
Bake for another 1/2 hour to 45 min

Ham is optional.... never tried bacon though the thought sounds good

Forgotten salad

As a kid, my grandmother made a 3 bean salad. I liked it ok and it was a staple in the house. Almost always a glass bowl covered in plastic wrap was found on a shelf in the fridge. I can picture it still. It was nothing fancy. Canned beans and a simple oil, vinegar, and sugar dressing.I have thought about this salad off and on but one of the components I have just never seen here in Germany. Wax beans. No clue why not, it just seems they don't exist, until last week. Last week I was looking for a jar of roasted red peppers and saw it there, a jar of wax beans (wachsbohnen) and I knew it was time to make salad. I grabbed a jar, even though it was bigger than the typical can size. I grabbed the other ingredients determined to go home and make some salad.

1 can of green beans
1 can of wax beans
1 can of kidney beans

1/2 cup oil (canola or veg oil)
1/2 cup vinegar (white or white wine)
1/2 cup sugar

Tarragon
Salt
Pepper

Rinse the kidney beans well!, Just drain the other ones.
Let sit for several hours before serving. ie, make it in the morning or the day before

I used fresh tarragon because I had none dry and there was some fresh in my neighbors herbs. It is not a flavor I am overly familiar with but it is lovely in this dressing with the beans. This would pair well with dill too or maybe your favorite herb. Keep it singular and keep it light.

Banana Cream Pie

Growing up this was a favorite whenever we went out to a restaurant that had it. A good creamy filling with real banana, and not flavoring, topped with real whipped cream and a sprinkle of mace on top. For years I have been looking for a decent recipe but they have all contained banana flavoring or are the equivalent of vanilla pudding with chopped bananas on the bottom. So I dug into 'The Joy of Cooking' to see what it had to say. What I found is fantastic, a vanilla custard with banana mixed in. Their recipe says to cut the banana and I decided to mash it. They added theirs when the mixture cooled and I added mine while it was still warm. * DO NOT ADD WHILE WARM. (filling didn't set 😢)

The crust varies recipe to recipe, from normal pie crust to graham cracker crusts to cookie crusts (Nilla wafers)  to combo crusts. I normally love a good Nilla wafer crust but not being able to get them here in Germany I have opted to use Leibniz (butter cookies) and add vanilla sugar to the crust.

The filling is simple:
4 egg yolks
1/3 c sugar (I put 2 packets of vanilla sugar and filled up the cup)
1 Tbsp flour
2 cups milk (scalded)
1 tsp vanilla (not needed if you use vanilla sugar)

1 banana (or more if you like, chopped or mashed)

First scald the milk (by bringing to a light boil)
Over a double boiler mix the yolks with the sugar and flour
Slowly add the scalded milk
Stir constantly until thick
Remove from heat
Cool for a bit, add banana

Pour into the pre prepared crust
Cover the filling with plastic and cool completely

Before serving whip some cream and top the pie, sprinkle mace on top (small amount and optional)

If you use a traditional crust you will need to prebake the shell

My crust:
11/2 c crushed cookies
1/4 cup
1/2 c melted butter

Mix the sugar with the crumbs
Add melted butter and stir until all the crumbs are moist
Press into a pie plate
Bake 350°f or 180°c for about 10 min
When It comes from the oven use the back of a spoon to make sure there are no cracks

I hate being sick

Not that anyone I know likes it, but especially right now. I have no one to make me tea, or a snack. My energy is available is quite limited supply and so it is one task at a time to get anything done. Like chicken soup. I started boiling the bones about 830 or so in the morning, drained them around 1030, stripped the meat at 1200. I am currently 'resting again, trying to gain the energy to cut up some carrot and onion to add. Even tea takes a huge amount of energy.

Really the best things when sick are toast, chicken soup and tea. Tea is best with ginger, honey and lemon.

I thankfully don't need to go to the store, not even for ginger ale because I make my own ginger syrup and now have a Sodastream! But it all still takes energy.

So ya, whiney post is whiney and I hate being sick.

It's zucchini time!

I don't have a garden but my neighbor does and it is overflowing with zucchini! so I figured I would talk about what I like to do with them. My neighbor she makes a soup of them ( Not my thing and no I don't have the recipe). I like to make zucchini bread and fritters from them. My zucchini bread recipe is basic, it comes from the Better Homes and Gardens New Cookbook, no idea what edition, I've had it since I was 18 though. It gives a list of spices to put in and that is how I used to do it until I discovered Poudre Forte, a medieval spice blend that is fantastic even in modern cooking contexts. It mixes the 'spicy' spices together and produces a beautiful blend that is good in everything from meatloaf, spaghetti sauce, and even to apple pie. You can get it from a place on line called Auntie Arwen's or you can blend your own with the recipe that is on Cariadoc's Miscellany. I buy mine pre made, usually from the Pepperer's Guild, its a slightly different blend than the other 2 but not a huge difference.

I know, I know, make with the recipes already lady, that's why I'm here! lol

Zucchini Bread:

1 1/2 c Flour
1/2 tsp Baking soda (natron in Germany)
1/4 tsp Salt
1/4 tsp Baking powder
1 tsp Ground Cinnamon
1/4 tsp Ground Nutmeg
1 c Sugar
1 C Shredded Zucchini ( just shred it, don't squeeze it)
1/4 c Cooking oil (Canola, Vegetable, Safflower, Sunflower. NOT olive)
1 egg
1/4 tsp lemon zest (optional)

In a medium mixing bowl mix together all the dry ingredients and the zest
Add the zucchini, egg and oil
Mix all together. It will start out dry but get wetter as you mix. If having trouble wait a minute and           stir some more. It will be thick!
Pour into a loaf pan that has been greased and floured
Bake at 350°f (or 170 - 180°c depending on your oven) for 55 to 60 min

You can substitute apples for the zucchini if you like


Now, those fritters I was talking about. I have two recipes I use and will start with my favorite. These are great because they have zucchini, quinoa and cheese! Cheese makes everything better!

Quinoa Zucchini Fritters:

2 c grated zucchini
1/2 tsp salt

1 c Water
1/2 c Quinoa

1 Egg
1/2 tsp Oregano (dry)
3 cloves Garlic (minced, I grate mine with the tiny holes and then give it a bit of a chop)
1 c Parmesan cheese (freshly grated)
1 c Bread crumbs
salt and pepper

Oil to fry them in (they are not deep fried, it is just enough to keep them from sticking to the pan)

Grate the zucchini and sprinkle it with salt, set aside in a strainer, you will squeeze it before adding           to the mixture

Combine water and quinoa in a small pot
Bring to a boil, simmer 10 min
Remove from heat and let stand 10 min, fluff with a fork

Squeeze the zucchini dry as you can
Add all ingredients together, mix thoroughly

Fry in a pan for about 4 min per side


Second fritter recipe. This is zucchini and carrot. It is a pretty OK recipe and I am still playing with it a little. If you undercook them though they end up with a 'floury' taste, so make sure the oil is hot enough and you cook them long enough.

Carrot and Zucchini Fritters:

2 C Zucchini ( Shredded and squeezed dry)
2 C Carrots ( Shredded)
2 clove Garlic (minced small)
2/3 c Flour
2 Eggs
1/3 c Scallion ( Optional. I have used 2 Tbsp of grated onion and it was delicious)
Salt and pepper to taste
Oil for frying (Olive oil works fine or use canola, vegetable, etc... These are deep fried so you need enough to deep fry in)


Mix, zucchini, carrot and garlic (onion if using)
Mix with flour, salt and pepper
Mix in the egg
* add scallion here if using

Heat the oil until it is shimmering

Fry in Tablespoons until golden brown

Serve with sour cream (schmand in Germany)

That's it folks, That's all I got right now... later!

Lets talk about Swedish Meatballs

I love Swedish meatballs and so do my kids. When looking for a recipe I went straight to the source! My friend Marie who is, of course, from Sweden. I asked and she provided a very basic and easy recipe. There are fancier ones out there but this one does the trick every time!

500 g Ground beef (you could use the mixed pork and beef if you like)
1 Egg Yolk
400 ml Cream (divided)
2 small onions
Salt and Pepper
* optional nutmeg or mace

Cut one of the small onions into tiny pieces, this will go in the meatballs

Add meat, egg yolk, onion, salt, pepper and enough cream equal to the size of the egg yolk
     (between 1-2 Tbsp) you could add a dash of nutmeg or mace to the meat

Mix well, I do it by hand

Fry the meatballs in a pan (add a pat of butter if you need)

Remove the meatballs and set aside, drain all but a Tbsp of the fat

Cut the other onion into strips add to the grease in the pan, fry until soft

Add cream (you could add a dash of nutmeg or mace here)

Add salt and pepper

I cook on a light simmer for 1/2 hr, cooking longer is not a problem, watch the cream that it doesn't boil or simmer away, you can reduce it down to thicken it.

I serve mine with noodles!

Update!!!
I had some other Swedish friends chime in on my post and I would like to add their input here:

Eva, Johanna and Magdalena uses a whole egg and no cream for her meatballs

Monica supplied me with her recipe as well:

500g mincemeat (50/50 pork mincemeat and beef mincemeat.)
0.5 dl breadcrumbs (for a lighter texture)
2dl milk (or cream if you are feeling fancy) 
1 medium onion, finely chopped or grated, sauteed to golden
1 egg
Salt and pepper to taste.

Mix breadcrumbs, sauteed onion pepper and salt. Pour over the milk and stir well. You want a soft slurry. Add the egg and stir. Mash your mince into the mixture until well blended. Make meatballs and fry them in butter.

Let's talk about corn chowder

OK folks, time for a taste of home. At least for me. A summer favorite that I have been making for a long while.

Corn was a summer staple on our supper table growing up. Normally butter and sugar but sometimes some silver queen. Didn't seem to matter how many people were at the house we would boil up a dozen ears at a time. Extra, if there were any, I would make into corn chowder. Again a recipe that I played with a million times changing out ingredients and making it just the way I like. So today I have whipped up a batch and written out as I went along so I can share with you ( my whopping 5 readers, lol).

Ingredients:

2 Ears Corn
1 Small Onion (yellow, diced)
50 gm Bacon (or salt pork. In Germany we have Schinken würful which is small cubed bacon)
1 1/2 c small diced Potato (red potatoes are best)
500 ml Milk ( I used 1.5% but whole is fine)
200 ml Cream
Butter
Salt
Pepper

Instructions:

In a med pot add a pat of butter
On a med heat add the bacon, you want to sweat out the fat
Cut the corn off the cob (You can cook the corn first but there is no need to. If you do not the kernels      stay crisper)
Add the kernels and cook for 5 to 10 min Add butter if needed.
Make a hole in the center of the pot, add a pat of butter, add the onion
Stir after about 2 min and keep cooking until the onion has softened
Add in the milk, the cream and the potatoes
Salt and pepper to taste
Cook without boiling until the potatoes are soft.

Play with the recipe as you like. Hope you enjoy!

Let's talk about Fried Chicken

It took me forever to find a way to make fried chicken that I like. A little spicy, not too greasy, soft and juicy, with a crisp coating. I am still experimenting with flavors because, well, it's what I do. What I have stopped mucking with though are the basics.

1: Salt and Pepper the chicken! (You can add extra spices here too Like Tony's, hot sauce, paprika)

2: Soak in buttermilk for at least 4 hours. I normally soak mine overnight.( You can add hot sauce to      the buttermilk as well if you want spicy coating)

3: Spice your flour. At least use salt and pepper in it. I tend to toss in garlic powder as well, maybe          some Tony's.

4: From buttermilk to flour. Do not drain or scrape off the pieces! Just coat well. Make sure                      everything is completely coated and there is a dry coating over all of the piece

5: Set on a wire rack for 1/2 hr. (heat oil in this time) This really binds the coating to the chicken. (if        you do it on a plate or flat surface besure to well flour the surface first so the coating doesn't stick)

    Do not let the pieces touch!!! They will stick together.

6: Test the oil to make sure its hot enough. A small ball of the coating. It should immediately sizzle.

7: Place breasts and thighs bone side UP! Legs don't matter. Fry for 10- 15 min. 

    DO NOT MOVE THEM AROUND! Just put them in and let them be, Flip them over and fry for        another 15 -20 min. 

8. Remove chicken to paper towel. If frying in batches keep warm in the oven while the next batch is cooking. Or precook and reheat the entire thing in a 375f oven for 15 - 20 min until heated through.

Let''s talk about comfort food

shall we?

Comfort food means something different to everyone. It is as individual as we are. What do you take comfort in? What food wraps you up like a hug? Makes you close your eyes and transports you to somewhere or somewhen else? For me it isn't always just the food item, it is sometimes the circumstances around it. I love a good cup of hot chocolate but that first sip on a cold day after I've been outside for any reason is just magical. It is every winter of my childhood, coming in after sledding and finding hot chocolate on the table for me made by my gram.


Comfort food for me isn't just about what I eat, it is also about what I make as well. I don't know who else might share this feeling. There are certain dishes that when I get to make them just make me feel good. Especially when I get to share them. I love to make chicken parmesan. It was my mom's favorite thing for me to make. Every time I was home I would make it at least once. In her eyes it was a troublesome dish with lots of effort. For me that effort was love. I enjoyed the process and what I enjoyed even more was her appreciation of it. Her first bit was a hug for her as well as for me. Now when I make it I want to share it, because that is what that dish is all about for me. I never make it just for me, and I rarely make it for the kids and me, but if I have company, that is when I bust it out. Or if I visit someone's home and offer to make dinner.

I suppose you could say that food is a love language of mine. If I cook for you, I am saying I love you. If I make an effort for you, I am saying i love you. If you tell me how much you enjoyed or appreciated it, what I hear is, I love you too.

Broccoli cheese soup, because it was on sale

So, I was out shopping, as ya do, and I saw a head of lonely broccoli on sale. It looked lonely and was .99 so I thought 'Yum I'll make some broccoli rice au gratin.' Then I spotted a second head for only .29 and thought, 'Broccoli cheese soup it is!'. I can't resist a sale, especially broccoli. The weather has just turned rainy, though it is still warm and quite humid, YUCK! So some comfort food will help. I happened to also buy the stuff to make a gorgeous salad and I will do just that if I find some extra energy lying around.

So, i do what I do a lot. I hit the internet looking for decent recipes, found not quite what I wanted and made my own. So, here it is...

Broccoli Cheese Soup
1 small onion (finely diced)
3 cups broccoli (This was one 500 gm head, just the florets and chopped small, you can use stem too just chop it small or grate it)
1 large carrot (grated or you could use matchsticks, I guess 3/4 of a cup)
1 clove of garlic (a big one, smashed)
1/4 cup butter
1/4 cup flour
8 oz cheddar (shredded, you could use other cheese or a combo of cheeses)
1 oz Parmesan (fresh shredded, about 1/3 cup)
2 cups Chicken Broth (could use veggie)
2 cups milk (I used 1.5% because... sale)
200 gm Creme Fresh ( Add enough milk to thin it to 1 cup. About 1/2 c milk)
1 tsp salt
1/2 tsp Pepper fresh cracked


On med heat melt the butter
Add the onion, cook until almost tender
Add the garlic, cook 30 sec
Add the carrot, cook 2 min
Add the flour, stir well so that it is all mixed in, cook 1-2 min
Add the broth, you want this to be smooth and thick
Add the broccoli, stir and cook 1 min
Add salt and pepper
Add the milk, stir well
Add the Creme fresh
Add the cheese, stir well
Add more salt and pepper to taste
Cook about 30 min

The Mighty Sandwich

I love sandwiches, versatile and fun. Something quick to throw together or make ahead for later when you know you won't have the time.. Good alone or with soup. Some of my favorites are meals almost all by themselves. Being heavily influenced by the 'Bumstead' sandwiches made by Dagwood in the comic strip 'Blondie'. Mile high sandwiches with multiple meats and cheeses, some lettuce, tomato and pickle for garnish, a nice layer of mayo. YUM! Germany has only enhanced my love of the sandwich with the huge offerings of breads, spreads and condiments that can be added.

Some of my favorite more complicated sandwiches are made with leftovers. Open faced bread with roast, mashed potatoes, and gravy. Or toasted bread with leftover meatloaf and mayo. Still simple but you need to have made the meal before to get this delicious meal after.

Sandwiches aren't just for lunch either. The mentioned open face sandwiches make a great dinner and for breakfast there is of course the traditional egg and muffin or you could get fancy and make my favorite Monte Cristo. It is a layered sandwich with 3 slices of french toast. One layer is ham and swiss the other is turkey and cheddar. Then dip the whole thing bite by bite in maple syrup. Mmmm.

Soup, not just for cold weather

Summer is upon us and not even yet at it's full height, but I'm already thinking about Fall. Then again I am always thinking of fall and even summer has it's cold and rainy spots and to fill those spots is soup.

Of course it doesn't have to be cold or rainy to enjoy soup, it just helps in my opinion.

Me being me I start all my soups from scratch, which means if they are meat based I use bones. You can collect bones and freeze them. Roasted chicken, ribs from BBQ, or you can go to the store and buy 'soup bones'. Simply I put the bones in a pot (no more than half the pot usually) and fill it with water to within an inch of the rim. Add a bit of salt, just a sprinkle, cover and boil, for hours. Cool and strain the bones out. You now have a simple stock to use. To concentrate it's flavor you can boil it down and reduce it. To enhance the flavor you can use onion, celery and herbs to do so.

Stock made from bones has added benefits other than just a richer flavor. The joints contain and impart collagen, gelatin, and many minerals, and the marrow adds rich flavor and fats.

You can also just boil the bones with meat on them. I often start my chicken and dumplings with whole chicken legs that I have boiled up and then stripped when they are cool. My favorite 'cut' for chicken stock though is chicken backs. Not a lot of meat and you need to be careful stripping them because those vertebrae are tiny, but such wonderfully rich flavor. You can roast them first if you like and if you do be sure to save the drippings to put in the soup.

Simple veggie stock can be accomplished by saving your scraps. A bag in the freezer for onion ends, celery bits, carrot and other peels as well. Just boil them up and strain them out. If you have no scraps about simply a few of everything cut up in chunks and boiled in some salted water will work fine.

Note about boiling onion skins, it may impart a slight yellow color to your stock, this is normal. Onion skins were used as a dye in the middle ages.

Now you have a base for most soups, have fun!

Dips

In my last post I talked about dips to go with veggies on those hot summer nights that you just don't feel like cooking. I have 4 favorites that I am going to share with you.

Tzatziki: a greek yogurt dip with garlic and cucumber. very refreshing. Great with bread and veggies. Goes well with most meats as well (for when it's not too hot to cook)

"Ranch" dip: Great with veggies or chips. You can make it thick for a dip or thing it out and use it as a salad dressing.

Onion dip: No Lipton packets here. Takes some work but so worth the effort! Great with chips and veggies.

Creamy Parmesan: This one is thinner than the others and is more like a dressing but is still good for dipping those veggies. Tastes like Caesar dressing but has no anchovies in it. Great with veggies are on salads.

All of these are best made a day in advance but if you make them in the morning when it's cool then they are good at night when it's hot.

Tzatziki:
I learned this one while living next to a kind woman from Just outside Olympia. She kindly shared her recipe and showed me her ways.

6-8 cloves of garlic
1 lg 'european' or seedless cucumber (These are the long skinny ones)
16 ounces Sour Cream
8   ounces Greek Yogurt ( i will note here that you can use all Greek yogurt or reverse the proportions as you like. The greek yogurt should be marked as such and be very thick and tangy. The sour cream is because at the time greek yogurt of that kind was very hard to find in our area so she adjusted her recipe)
3-5 Tbsp Vinegar (White is fine, this is really a matter of taste. I like a blend of white and Apple cider vinegars, but  a mild white wine vinegar or a rice wine vinegar will work as well.)
1/2 - 1 cup Olive oil ( Another area that is up to you, I like a more mild taste as so usually only add the 1/2 cup)
Salt and Pepper to taste


Grate the cucumber on a large grater. Sprinkle with a small bit of salt and let it sit in a bowl for 5 min.
Place it in a towel or cheese cloth and then squeeze as much water from it as you can.
You want to smash your garlic until it is a creamy paste.  I do this by first grating the cloves on a fine grater, then I use a very sharp knife to chop it to tiny bits,lastly I sprinkle it with a bit of salt and with the flat of my blade grind it. Though, if I am being lazy I may skip the last step or two 😉
Combine cucumber, garlic and Yogurt (or mix)
Add the olive oil and vinegar until it is smooth
Add salt and pepper to taste


'Ranch' Dip/ dressing
Not sure where the original came from but this is where mine is at.

1/4 cup Mayo (Use MAYONNAISE and not salad dressing! Hellmann's light is my favorite)
1/4 cup Sour Cream (I actually use German Schmand, you could use creme fresh as well)
1/4 cup Plain Yogurt ( I use greek yogurt because it is thick and tangy)
1/4 cup Buttermilk ( + or -, You will want more or less depending on the consistency you want)
1 tsp Rice wine vinegar ( I use apple cider vinegar)
1 clove Garlic ( smashed! also I use 2 for a bit extra kick or if the cloves are small)
2 Tbsp Parsley
2 Tbsp Chives        ( All herbs are fresh chopped, if using dry  cut the amount in half)
1 Tbsp Dill
1/4 tsp salt
1/2 tsp Pepper ( I like fresh ground but whatever is at hand works)

Whisk everything but the Buttermilk together.
Slowly add the Buttermilk until you reach your desired consistency (Thick for dip, thin for dressing)

Onion Dip
This is the one that takes work but I think it is OH so worth it!

1.25 kg Onions (This is before cutting the ends and peeling them)
2 Tbsp Olive oil (This is for the onions. In this one case I i'll say, DO NOT use butter)
Salt
3 tsp of Beef broth powder
600 gm Schmand (sour cream if you can't get it, or creme fresh)
1/2 cup Buttermilk

Place the oil in a frying pan and caramelize the onions. Cook them long and slow you want them soft and sweet

Cool the onions when they are done and either chop very fine or use a stab mixer to puree them.

Mix with the Schmand and the bouillon powder.

Add enough buttermilk to make it smooth and the desired consistency you want. (This is not a dressing, think thick.)

Add salt to taste


Creamy Parmesan Dressing
This is meant as a salad dressing I just love to dip veggies in it too.

3/4 cup Mayonnaise
1/2 cup finely shredded Parmesan cheese (I grate mine myself I have never used the pre grated stuff, If you go that route, fine but I am not responsible for the results)
1/4 Lemon juice ( Fresh! This means from real fresh lemons, NOT a bottle. Again Not responsible for variations if you use substitutions)
4 tsp Dijon mustard ( I use German Mittelscharf when I don't have Dijon around)
3 tsp Worcestershire sauce
1 tsp Tabasco (optional)
Salt and pepper to taste

Blend it all together


All of these will last at least a week (Much longer actually but always inspect it before using) in air tight containers in the fridge.

Happy Eating!

Cooking when it's hot

Cooking when it is ht takes a bit of extra brain power. I know right, just when they are melting. But, if you have a bit of an advanced plan it goes easier. I have a few go to things that I make or quickly throw together as well as a couple of tips for not heating up the house.

Tips: Some of these will be obvious but I'll say them anyway.

Do NOT use your oven!!!

A slow cooker is your friend. While it does produce heat it is minimal and the newer ones are better than the older ones at minimizing this.

If you are going to cook over the stove, do NOT boil anything! The steam gives heat and moisture when it is already hot and wet out.

Go for quick cooking items! Stir fry, Thin cut pieces of meat, or one pot meals.

If you find you must cook something as a side (pasta, rice, potatoes, veggies, etc) Try to either use a microwave or keep a lid on the item to keep the steam contained.

Cook while it's cool if you can, after the heat of the day when the temperatures are dropping. (Usually after 4 pm they start to drop) or get up early and pre cook the items in advance while the morning is still cool.



Go to Items: These are what I 'cook' when it's hot.

Sandwiches. Ok technically not cooked unless you make steak or chicken sandwiches.

Burgers: They cook up quick with little fuss, Serve with chips and salad

Veggie trays and fruit trays. Some quick cut up veggies and fruits maybe with some home made dip or even store bough. For those that need to have meat with every meal, roll up some salami or ham slices with cheese, or cut some summer sausage and cheese chunks.

Salads are great!

Your deli is your friend. You can find all sorts of meats that are pre cooked and don't even need heating.

Stir fry! They are quick to make and packed full of everything you like as you are putting in it what you like. Just be sure to have all your ingredients ready to go.


Drinks are important to beat the heat!  Staying hydrated is super important. Mint and ginger are both flavors that cool and refresh, as well as lemon and lime. Super simple to just toss some in a container of water and leave it in the fridge for a few hours or do it first and use your prep time to let the flavors infuse.I like to make simple flavored syrups when it is cool and pull them out when it's hot. Flavors can be varied and you mix the syrup to water ratio to your own tastes.

The most basic of these is a mint syrup still made and served in the middle east to this day known by many as sekanjabin.

Simply mix 4 cups of sugar and 2 1/2 cups water in a heavy bottomed pan.
Bring to a boil and add in a hefty handful of fresh mint leaves
Boil for 5 min more
Remove from heat and add 1 cup white wine vinegar ( plain white vinegar is a bit strong but you could mix it with apple cider vinegar)
Stir and cover until cool
Strain out the mint leaves and put in bottles
I do not refrigerate mine
Mix in a ratio between 5 - 11 parts water to 1 part syrup. Basically to taste.

You can change up the flavor by making simple substitutions. You can use basically any herb or combination of herbs that you like, You can use a cup of fresh chopped ginger (scrape the peel off first), you can also add a citrus tang by replacing part of the water with fresh squeezed lemon or lime juice (any citrus really) and if they are bio you could scrape some of the peel in to enhance the flavor as well. I do not recommend using bottled juices. Though I have never tried it there are some things they just don't seem to work for and I think this would be one of them.

Quick Rant

I am tired of looking for recipes and they all start with:
'Take a box of...'
'Take a Can of...'
'Use .... mix and add...'

I want recipes from scratch that use real ingredients. We have become a culture of convenience cooking. One that doesn't get how to blend flavors but relies on premade seasonings.

I'd be happy to teach but have no idea where to begin. A cooking school for the home cook, lol. No, I'm not teaching you how to make souffle but I will teach you how to roast a chicken and get at least 2 - 3 meals from it. I'll teach you about basic seasoning beyond salt and pepper (I'm not even sure some people use those).

I was watching a video on the internet and the woman said something about having 20 spices in her cabinet. I was like.. 'is that all?'. I should check and see how many I have.

I admit I have a couple of blends that I like. Bell's Poultry seasoning is one of them (Thank you April!!!). There is no other blend like it and it is finely ground. I call it 'magic'. I know the basics of what is in it, it is just so damn convenient to have it ground fine and pre blended. Also Tony's, a cajun seasoning blend. Morton's season all and season salt. These are my 'lazy blends' and often I use just a small bit to enhance what I'm already doing (Tony's, Mccormick's Season salt and season all).

Pot Pie

I'm a few days late for once a week, I'm days early for every 2 weeks. Meh!

I grew up on 'Pot pies' usually from the freezer section but they were nice when it was cold out or we needed something quick. And honestly when I was a kid my mom wasn't much of a cook. She could follow box directions and make 2 dishes from scratch. So frozen and take out were mainstays. Maybe this is why I'm so picky about cooking from scratch for myself.

Anyway, I introduced the kids to meat pies and they have become a staple around the house. Beef, chicken and even lamb from time to time. Super simple to make and my mini pie pan from Pampered Chef makes it even easier. No, I am not affiliated I just love their products and this one is particularly fantastic.

So what am I doing. For one my pie crust is made with lard, here in Germany I am using schwein schmaltz. You can use butter or plant fat (Crisco in the US) but the pork fat really adds a nice texture and the flavor isn't heavy at all. The consistent thing is that the crust is super flaky!

I use a simple recipe:
2 cups flour
2/3 cup fat
bit of salt (I don't measure just sprinkle some on top of the flour, maybe 1/2 tsp)
and 6-8 Tbsp of ice cold water, depending on the weather.

Stir the salt into the flour
Cut the fat in until it resembles coarse crumbs (I use a fork to do this, always have)
Add 5 Tbsp of water and begin to stir together until the dough forms adding more water as needed
     DON'T go to fast with the water. I find the pork fat needs less water and depending on how dry your flour is you may need more or less.

Roll out to 1/4 inch thickness and cut to fit your pan.

This is a double crust recipe. It will provide a bottom and a top crust for your pie. If using the Pampered Chef pan or the like This is still what you need. There is a variation on the pie that requires a bottom crust but has a biscuit top crust. In that case use 11/4 c flour, 1/3 c fat, salt, and 3-5 Tbsp water.

But what shall I fill it with? Easy, whatever ya like. :)

 Chicken is always a favorite and this base is easily converted to be beef or vegetable.

I start with a 'cream of anything soup'. No, not from a can silly though you can do that if you want to. I have a recipe of course.

1/4 cup Butter
1/4 cup Flour
1/4 tsp Black Pepper
1/8 tsp Paprika
1/2 tsp Garlic powder
1 1/2 cups Broth (This is where you decide your flavor)
1/2 cup Milk

Melt the butter in a pan on med heat
Add the flour and spices and stir together
Cook 30 seconds to one minute, you do not want to brown it
Slowly add the broth and milk, stirring constantly until it is well blended
Cook until thickened

Now this just gives you a base gravy and what you fill it up with is up to you. I add a couple cups of meat ( chicken normally) and some veggies. frozen peas and carrots are good, some chopped onion and I'm all set. but If I have it I'll add celeriac, parsnips, or even a bit of potato as well. You will want to give those a bit of a cook either before in the gravy or separately as they will not cook through in the oven.

Now that everything is mixed together, fill your pie! I like to brush my top crust with beaten egg (1 egg 1 tbsp water) but it is not required for a good pie.

Bake at 375 for 1/2 an hour or until the top crust is browned and the bottom crust is firm.  This can take up to an hour for a regular size pie.

If you want to top your pie with biscuits, just make your favorite biscuit recipe, cut them and place them on top and bake.

Pot pies could also be topped with mashed potatoes, I have not done it yet but I have seen it done. Could be good, who knows!

Good luck!

Macaroni and Cheese please

A favorite here in our house is Mac n Cheese. Our stand by used to be Kraft brand as it was fast and easy compared to how I had first learned how to make it. Then after searching and testing and experimenting I have found a recipe that is sooo much better, more versatile and just as fast to make.

The biggest trick is boiling the pasta in a mix of milk and water. Yes, water AND milk. This really enhances the flavor and the creaminess of the dish.

Now recipe then I'll talk more:

1 1/2 cups Milk
1 cup Water
1 tsp salt
8 oz Dry noodles (I use elbow shaped but you can use almost any shape you want)
1 cup shredded cheese (cheddar is best but feel free to mix and match and try different things)
1 Tbsp butter
1 cup water on the side ( just in case)

Now comes the complex part.

Put the milk and 1 cup of water in a pan
Add the salt
Bring to a simmer
Add the pasta
Simmer for about 20 minutes until tender
     This is where it gets complicated! The pasta will absorb the water and milk, you do not want to let it get DRY!! This is where that cup of water on the side comes in. You want your pasta to be tender so as the water is absorbed give it a test now and then. If the liquid is almost gone and your pasta is too firm add a BIT ( no more than 1/4 c at a time) of that extra water to it. When your pasta is tender there should still be a bit of liquid in the pan too.
Add the butter and shredded cheese, stir well!

Viola! you're done.

Now... here are some things you can do to 'punch it up' a bit.

First a few cranks of fresh ground pepper when you add the cheese are always a good idea.

Second you can add a tsp of mustard to give it some zip. Yellow, Dijon or in my case Mittelscharf. Just a bit really adds another dimension of flavor.

Third, don't be afraid to add things in. Roasted red peppers, sure! Peas! Ground beef! Ham! Really the options are limitless.

Let's talk tacos

Tacos seems to be a favorite around most houses. They go together quick and taste great. Simple, compact and fun. Now, I admit for me, tacos is an all day affair. First I like to cook my meat for a good long time so that it is soft and full of flavor. Second I make my own (flour) tortillas. This step seems to scare people but honestly, it is easy! and takes about an hour total to do a full batch (I get 16 tortillas from my recipe). I also get security know what the ingredients are. I'm feeding me (1 adult) and 2 kids (ages 9 and 12). So one batch of meat and one of tortillas is enough. I am still buying corn hard shells though. I have a press and have made soft corn tortillas I have yet to experiment with turning them into hard taco shells.

So, what do I do that is different than most people. Well, I have 2 ways of making my meat. One I learned from a friend long ago. If you live in the US it's easy as pie. 1 pound of ground beef and 1 can of Rotel with green chilies in it, mild or hot depending on your preference. Brown the beef, drain if needed, add the can of Rotel. If you are making more than one batch at a time drain all but one can. Add it to the browned beef and cook until the liquid from the Rotel is gone. Easy peasy.

But!!! I don't live in the US and no longer have regular access to a US base so I have had to adjust my recipe, and I'm ok with that. These days I use my own blended 'taco seasoning' and cans of diced tomatoes. I cook mine all day so I don't drain them no matter how many batches I am doing at the same time. 500 g of ground meat (I use beef but this could be done with mixed or even chicken) browned and drained if need be, just before the meat is completely cooked through I add the spice 2-2.5 Tablespoons per 500g of meat. It gives the spices a little bit of a toasting and brings out the flavor. Then like the Rotel, I add the canned diced tomatoes, and as I already said, no matter how many batches I don't drain them. This can be done on the stove or you can toss the browned and seasoned meat into a crockpot with the tomatoes and let it cook all day like that. If you are trying to speed up the process drain the tomatoes and cook for about 1/2 an hour.

After the meat is started I start my tortillas. The recipe is simple ( and will be found further down). For a complete batch start to finish it takes about an hour. Once you get a rhythm going they go quick. Many people thing you need a press for these, Nope! They get rolled out with a rolling pin on a floured surface. What you do need though is a cast iron skillet. I have not tried them in any other type of pan but ... I wouldn't want to. They are cooked in a 'dry' pan. While you do not need oil, I lightly oil my pan between tortillas. This cleans the loose flour out of the pan and keeps the pan from drying out as well as keeps it well seasoned. I use olive oil. The longest part of the recipe is the 'resting' phase. It has 4 ingredients and nothing fancy. Super simple. I make them up to a day ahead of time and if there are leftovers they will last a couple days on the counter in a ziplock bag.

Tortillas:
You need a big bowl, a rolling pin and some plastic wrap or a damp towel

3 cups flour
1 tsp salt
1/3 cup vegetable oil (Canola, corn, or veggie. You could use schmaltz but melt it.)
1 cup water as hot as you can stand it

Mix the salt into the flour
Pour in the oil
Immediately pour in the hot water and start mixing with a wooden spoon or by hand
Knead it smooth
Cover with plastic wrap or damp towel and rest for 20 min
Portion into approximately 1.5 ounce balls ( i use a scale and measure them between 1.4 and 1.5 ounces, feel free to just divide into 16 pieces)
Rest 10 min covered ( usually by the time I have measured all of them I can start rolling them)

On a floured surface roll into circles that will fit your pan or just a tiny bit smaller
On a medium heat cook each tortilla about 2 min on each side
Remove to a plate and stacking them one on another is fine

While the first side is cooking I begin rolling out the next tortilla, flip the tortilla and finish rolling.
If your tortillas are cooking faster turn down the heat in the pan.

Note: If the tortillas are 'pulling back' and not rolling smoothly just let them rest a little longer. They should roll smooth with no pull back.


Taco seasoning:

1/2 cup + 2 Tablespoons Chili powder
3 Tablespoons Cumin
1 Tablespoon Salt
1 Tablespoon finely ground Black Pepper
1 Tablespoon Paprika (I use Roßenscharf but you can use Edelsuß, regular or smoked)
2 teaspoons Garlic powder
2 teaspoons Onion Powder ( I can not find powder so I use dry onion)
2 teaspoons dry Oregano

I use 2-2.5 Tablespoons per 500 gm meat

If you are not using a can of tomatoes like above add 1/3 cup water or broth to the meat

These are just guidelines! Feel free to increase or decrease as you like

Feel free to add cayenne if you like it spicier or ground chipotle

Got a bit lost

Sorry folks, I got a bit lost. Seasonal depression took over and I abandoned anything in my life that was not completely necessary to function. I am working on things and part of that is getting back to this part of my blog. I really do enjoy talking about food and not just in a we need it to live sort of way. Food is part of who we are as an identity, as a culture, as people of the world, and I want to explore this and share it. So, to that end I am going to get off my duff and set a reminder on my phone to write to you all!