Favorite Muffins

Yes it has been too long since I last posted. Sorry.

This recipe was stolen out of my 2nd husband's cookbook. While I never make them plain this is a great base for any flavor of muffins. Most often I make chocolate chip but apple cinnamon are great and of course classic blueberry.

Basic recipe:

1 egg beaten
1 cup milk
1/4 c vegetable oil
2 cups flour
1/2 sugar
3 tsp baking powder
1 tsp salt

Sift dry ingredients together
In a separate bowl mix all the wet ingredients together and beat
Add wet to dry and stir until moist
Fill muffin cups 2/3 full (about 1/4 -1/3 cup)
Bake at 400°f (200°c) 20-25 min

If you want to add fruit or chocolate chips you will need about 1/2 cup of what you are mixing in.

Ideas:
Chocolate chips
Blueberries
Raspberries
Cherries
If chocolate and fruit use 1/3 c of each
Apples, can be topped with a 'crumb topping' (butter, oatmeal and sugar with cinnamon or spices)

Go nuts! Add nuts!

Traditions (Hoppin John)

It seems with the holiday I missed posting. That's OK, not sure anyone was exactly waiting with baited breath for my next post. Though I like to try to keep it regular I am learning to go with the flow.

Normally this is a time of resolutions. A lot of them centered around food. To eat healthier, change one's diet, become a vegetarian, etc.. I am taking a different approach this year to it, I am going to work on being kinder to myself. And not beating myself up over a missed or late post.

Now on to some food.

Many places have traditions on what to eat for a last meal or a first meal to try and bring luck in the coming year. The American south has a strong tradition of 'Hoppin John' (a black eyed pea stew of sorts) and greens to bring luck and draw money. Needing a bit of both myself I searched recipes of Hoppin John . I have made it in the past but never felt it was quite right. I am leagues closer that ever before, In fact this is a recipe well worth repeating.

8 oz dry black eyed peas
300 gm Cabanossi ( or other sausage, Andui is more traditional)
2 Tbsp Salt pork (diced small)
1 small onion (diced)
1/2 Green Pepper
3 cloves Garlic (crushed or minced)
2 cups Vegetable broth
1 tsp Tony's ( a cajun spice mix)

Pre cook the beans by boiling in water or broth. Cook until soft.
Cook the sausage until browned, remove from the pan leaving the grease
Add the salt pork to the grease and fry for 5 min , leave in the pan
Add the peppers and onions, cook until soft
Add the garlic and cook quickly, 30 sec to 1 min
Add the broth
Add Spices
Add the peas, cook until the beans are creamy and the liquid is almost gone.
Add salt and pepper to taste

Iy you want it soupier and less thick add more broth or water.

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!

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)

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.

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

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.

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!

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

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!

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!