Monday, September 15, 2014

The neighbors apples (cobbler)

1 1/2 cup Hungarian flour
3 tablespoon vegetable shortening
Few tablespoons cold water

Mix flour with shortening until clumpy then add water and nead with hand until smooth. Then roll out with pin to make pie crust.

6-8 Apples from the neighbors tree
1/2 cup brown sugar
2 tablespoons butter
Few shakes of cinnamon & cloves

Wash, cut and cook apples in butter on stovetop for a few minutes until steaming. Add spices and sugar cook a few more minutes stirring to make sure all apples are covered with sugar and spice mix. Then dump into pie crust and cut extra crust strips for top, brush with egg white and sprinkle sugar. Then bake pie for 30-40 monutes at 350 degrees until golden brown. Serve warm or cold.

Mexican Vegetarian quiche with gluten free crust

6 eggs
1/2 cup shredded 2year aged and cultured goat cheese
1/4 cup extra sharp cheddar cheese 
1/2 onion
Few cloves garlic
Several sprinkles of dried red peppers cracked
Salt and pepper
1/2 cup diced tomatoes
1 cup black beans
Blue corn chips

Mix eggs in a bowl and add spices, onion and garlic. Then first place a layer of beans on bottom of crust and sprinkle thin layer of cheese over beans. Throw this into oven for 3 min to melt cheese over beans and crust protecting them from egg liquid. Pour eggs over beans and melted cheese, and add chips to top of the pie mixture. Sprinkle with the rest of the cheese and bake at 350 degrees for 35-45 minutes. Remove from oven and let it sit for 10 minutes before serving warm. 

Pamela's gluten free pizza mix (discard yeast) 
3-4 tablespoons vegetable shortening 
Few tablespoons cold water 

Mix entire flour contents about 1.5 cups with shortening, mash with fork to clump flour with shortening. Then add cold water and continue mixing, eventually start to knead with hands and start to roll out with rolling pin or push into baking dish with fingers if too flaky and smooth by rolling small cup over dough. Fill pie shell with contents for quiche.

Saturday, September 13, 2014

Super seasonal pumpkin pie

Pie crust
One can pumpkin mix
3/4 cup Half-and-half
Two eggs
Half tablespoon vanilla extract
One and one half teaspoons cloves
One teaspoon Jamaican Allspice
One teaspoon cinnamon 
One teaspoon nutmeg 

In a large mixing bowl thoroughly mix pumpkin, half-and-half, eggs and spices. 

Flaky Crust
1 3/4 cups Himalayan flour 
Five or 6 tablespoons vegetable shortening
Handful crushed ice chips
A few tablespoons ice cold water

In a large mixing bowl mix flour with vegetable shortening using a fork, as mixture starts to clump add a handful of ice chips. Continue mixing and add cold water sparingly, until mixture forms into soft dough. Then roll dough out onto floured wax paper using rolling pen. Then place in the pie crust into pan and trim edges then press the fork around edge to  make nice looking crust. 

Add pie mixture evenly into pie pan with crust. Bake 15 minutes at 4:20 then reduce heat to 350 degrees for 40 minutes. Remove from heat and cool on stove top for another 20 minutes, cut and serve warm. Top with vanilla ice cream, for an old fashioned experience. 

Beer can BBQ chicken

Whole cleaned chicken
2 cans beer 
Cajun seasoning 
Chili seeds, pepper
CrAcked salt and pepper
Garlic powder

Mix seasonings together in a bowl, then rub half of mix onto chicken. Then open beer can and pour 1/4 of can I to cup. Then add spices into beer and poke a hole in the top of side of can to help it release air when boiling. Then place the beer can in the bottom of a cast iron pan and then place the chicken over the beer can as to insert it into the chicken. Then place chicken with inserted beer can in cast iron pan inside preheated BBQ. Cook on medium heat for 1hour and 20 minutes or until golden brown and steaming, with beer inside boiling. Remove from heat and let sit, cooling at room temperature for 20 minutes. Serve warm. 

Friday, September 12, 2014

Chichen and dumplings from scratch (small pot)

Soup ingredients:
1 whole chicken breast with bone
1 box chicken broth
several grinds of fresh cracked Salt & pepper
1/2 teaspoonThyme
2 Bay leaves
1/2 tablespoon Herbs du Provence
4 celery stalks
2-3 inside celery stalks with leaves
1 large yellow onion
6-8 small thin jr. carrots
3 cloves of garlic

In a large pot cook chicken breast with bone over water, box of chicken broth with salt and pepper for about an hour and twenty minutes. When chicken starts to come off the bone add thyme, bay leaves, herbs and a few more cracks of pepper and salt. Continue cooking down until the chicken come off the bone easily another 20 minutes to forty minutes, then remove the chicken from the bone and discard the bone. Add the remaining ingredients for soup to the pot and continue cooking for another 30 - 40 minutes until carrots are soft.

To make the dumpling mix, in a large bowl add shortening to dry ingredients and stir, then being careful with the 1/2 & 1/2 so you don't add too much, slowly poor the milk into the dry mixture while mixing. Form the dough into balls and refrigerate until needed.

1 cup buttermilk baking mix
1/4 cup yellow corn meal
1/4 cup vegetable shortening
1/3 cup 1/2 & 1/2

After the soup is nearly done, you will take the dumpling balls and add them into the soup while it is at a full boil and cook for 15-20 more minutes.

Serve HOT

Sunday, September 7, 2014

Super avocado smoothie

Coconut water
1 ripe avocado
2 bananas

Mix ice, bananas, coconut water and avocado in blender until smooth. Enjoy.

Saturday, September 6, 2014

Stuffed portabella mushroom

Portabella mushrooms
Red pepper
Goat cheese
Salt and pepper
Balsamic vinegar
Olive oil

Clean mushrooms and cut off stems. Dice onions, garlic and red pepper, sprinkle on mushroom. Cut up prosciutto into small pieces, and break up goat cheese and two small crumbles adding it to mushroom garnish. Top with salt pepper oil and vinegar then grill open faced over barbecue. 

Palisade peach rainbow trout

1 ripe palisade peach
1 large piece rainbow trout
Cajun spice mix 

In large piece of tinfoil place trout. Salt and pepper lightly, and sprinkle some Cajun seasoning. Place neatly and evenly the peach slices over the top of the trout. Then sprinkle more Cajun, salt and pepper. Then cut small little pieces of butter and place evenly over fish so it will melt over fish. Close up foil around fish allowing extra space over the top for boiling inside foil wrap. BBQ or cook in oven over medium heat until flaky.

Wednesday, September 3, 2014

Stuffed red peppers

8 Ripe red peppers
2lbs of ground beef
1 yellow onion
1/2 cup brown rice
1 cup bread crumbs
2 cans tomatoe paste
2 eggs
4 garlic cloves
Fresh cracked pepper 
Sour cream

Wash peppers and then cut the tops out with a  pearling knife. Then dice onion and garlic and put in a large mixing bowl. Add meat, eggs, rice, bread crumbs, tomatoe paste, salt and pepper. Mix thoroughly and then scoop into peppers. You will need to push the meat into the peppers with your fingers so it fills up the cavity inside pepper. Bake covered with foil at 425 degrees for 40 minutes then reduce heat to 350 degrees, remove foil and bake for an additional 20-30 minutes. Serve with fresh sour cream.

Monday, September 1, 2014

Wild rice and yam pilaf

1/2 stick butter
1/2 cup wild rice
1 large yam
12oz chicken broth
1/4 cup water
Salt to taste

Sauté rice and chopped yam in butter until browned and softened. Then add chicken broth, water and salt to taste. Boil down uncovered until it turns into a fluffy pilaf. Careful not to let it burn once water evaporates.