Monday, May 23, 2016

BBQ BAKED BEANS


Summers coming.  It has been so cold and not wanting to warm up here for Spring, like, at all.  This week 70's are in the forecast!  Yeah!  I will take it.

These beans can be easily translated to a crock pot too. Lay it all in there with the bacon on top and turn it on low and slow.  Come home to baked beans.  Don't think the slow cooker is just for the winter months.  The slow cooker is your ally in summer too.  Just set it outside.  If you have it in the sun it will really turn up the heat on whatever you are cooking so be mindful of that.

BBQ BAKED BEANS

1 cup chopped onion
2 tablespoons butter
3 cans of pinto bean, liquid dumped until it reaches the bean line
2 tablespoons brown mustard
2 teaspoons Creole Seasoning
1 tablespoon chili powder
1 cup Barbeque Sauce (recipe below)
6-8 slices of bacon


In a Dutch oven saute onions in butter until golden.  If you do not have a Dutch oven then do this in a soup pot.  Add in the remainder of the ingredients. Transfer over to a casserole pan when ready to put in the oven.   Lay bacon slices over top of beans.  Cook in a 350F oven, uncovered for 60 minutes.



Barbeque Sauce

2 tablespoons pork fat or bacon grease
1 cup brown sugar
3 medium onions (about 3 cups)
3 cups ketchup (I used 2 1/2 homemade Eureka ketchup and regular ketchup)
1/2 cup salsa
8 cloves garlic, minced (I used my canned pickled garlic)
2 tablespoons cider vinegar
1 tablespoon Worcestershire Sauce
2 teaspoons pepper
1 teaspoon liquid smoke (to taste)

Saute onions in fat until golden, deeply golden.  You want them caramelized.  Once they are caramelized add in ketchup, salsa and the remainder of the ingredients. and cook for 30 minutes at a simmer.  Remove from heat and cool a little.  Blend.  Set aside.

Wednesday, May 18, 2016

STRAWBERRY SCONES

We have a local creamery called Pittsford Dairy.  I have not been there before and finally made my way over.  What was I waiting for?  I bought some heavy cream around Mothers Day because I wanted to make some tiramisu.  Its not ultra pasteurized so it does not keep as well.  But I would rather it that way anyhow.  I decided to use it up to make some scones. I had bought these dried strawberries at the Amish store I go to and thought- PERFECT!


STRAWBERRY SCONES
Recipe adapted from this recipe at Food Network by Ina Garten

4 cups all purpose flour
2 tablespoons baking powder
2 teaspoons salt
2 tablespoons sugar
4 ex large eggs
3/4 pound unsalted butter, cold
1 1/4 cups heavy cream
1 cup chopped dried cherries

glaze:

1 cup confectioners sugar
1 tablespoon plus more as needed of water
1/2 teaspoon vanilla extract

Preheat oven to 400F.

Combine dry ingredients and cut in butter.  Do this until the flour seems "mealy".  Mix together eggs and cream and add into dry ingredients all at once.  Stir as minimally as possible.  You just want it mixed and that is it.  Make into biscuit like rounds or spoon into scone pan.  This recipe makes about 16 scones.

Bake for 20 to 25 minutes.  Don't over bake.  It should just be golden around the edges.  With scones it always better to air on the side of under baked rather than over.

Monday, May 9, 2016

Egg Rice Bowl


I just had the most amazing lunch.  I have made this rice before.  I love it.  This time I added a few different things since it was just me eating it.  No picky eaters saying I don't like this and I don't like that.  I love how it came out.

Rice and Egg Bowl

1 cup rice ( I used Basmati rice)
1 cup coconut milk
1 cup water

1 tablespoon butter 
1 tablespoon avocado oil (may be needed)
1 red bell pepper, chopped
1 green bell pepper, chopped
1 cup pineapple, chopped 
2 green onions, chopped thinly
2 cloves garlic
1 inch ginger, grated
2 tablespoons tamari
1 tablespoon sriracha
1 package mock crap chunks.

Cook the rice as normal but instead of adding just water, add half coconut milk and half water.

While the rice is cooking.  Cook mock crab chunks in butter.  Set aside when warmed.  In that same pan, cook bell peppers until tender.  Add in some oil if needed. Add in pineapple, heat until warmed through.  Add in garlic and ginger and heat until fragrant.  Add in the cooked rice.  Add in tamari and sriracha.    Sprinle with chopped green onions.

Add the cooked egg over top.

Friday, May 6, 2016

BLACKBERRY CAKE

I saw this recipe in 2008.  Every time I see blackberries, a lot of them, I think of that cake.  Why did it take me so long to make it?
I went to find it the other day because I had a ton of blackberries.  I was amazed at how many people stole her photo of her cake.  It totally will make you drool.

 BTW, you really don't need  a ton of blackberries, just blackberry preserves (specifically). This cake is delicious.

When I saw the cinnamon on the list of ingredients, I was a little worried that it would overpower the blackberry.  In the end, whether it did or didn't, I don't know.  The cake is delicious, that's all I need to know. Though, I would be curious to try it without the cinnamon.

Blackberry Cake


Lightly adapted from the recipe here at Salt and Chocolate.  You can definitely trade the almond flour for regular flour.

1 cup or 8 ounces unsalted butter, room temperature
1 1/2 cups sugar
4 eggs
2 teaspoons vanilla extract
1 teaspoon baking soda
2 cups cake flour
1 cup almond flour

2 teaspoons cinnamon
A pinch of salt
3/4 cup of sour cream
1 cup of blackberry preserves (not jelly)

1/2 cup of blackberry preserves or jelly
1 1/2 cups of powdered sugar.

Preheat oven to 300F. Spray a 12 cup bundt cake pan with non stick baking spray. 


In a bowl combine the flour, almond flour, cinnamon, salt and baking soda and set aside. 

In a large bowl cream together the butter and sugar until light and fluffy. Add in the eggs one at a time and scrape down the bowl after each egg. Add in the vanilla and beat until combined. Add a 1/3 of the flour into the butter mixture alternating with 1/2 the sour cream beating after each addition. Beat in the blackberry preserves. Pour into the prepared pan and bake at 300 for 15 minutes then increase the heat to 350 and bake for 40-50. Or until a cake tester comes out clean. Cool in the pan for 10 minutes then turn it out.

While the cake is cooking heat the blackberry preserves in a small sauce pan until melted and then remove from the heat.  Pour into mixing bowl and blend in powdered sugar. I used my canned jelly for the glaze,  I heated a bit more than half a cup and strained out the seeds.  Beat the jelly with the powdered sugar until it is the consistency that you want.  It should be pourable but thick enough not to run too easily.  Pour on the cake while the cake is still hot.



Tuesday, April 26, 2016

Buttermilk Waffles

  
Sometimes I wonder if I should give up blogging just because I have so many pictures of food clogging up my computer memory.  Then there are a ton of other reasons that anyone who blogs knows.  The time factor and the scheduling of that time.  I do my best to keep up.  For the most part blogging has become my habit.  I started in January of 2008.  Eight years!  I can hardly believe it sometimes.

I have been away in Paducah KY for a Quilt Show.  If you are into quilting, you know this is a pretty big show.  You can read all about it on my blog, Craftication, as soon as I write it...

Anyway, after a week of nothing, I am here to tell you about these amazing waffles.

I found this recipe on Serious Eats, one of my favorite sites.  Such a diversity of food, well written, easy to find recipes, clean looking and good recipes that come out like they say they are going to. This recipe is no exception to the good recipes I find there.  It delivered a great waffle.  I am pretty sure it will be my go to waffle from now on.

I am not a syrup girl, too sweet for the morning in my opinion.  I love a waffle covered in an over easy egg or two with a little bit of butter.  Heavenly.

The only drawback of this recipe is that not everyone has a vanilla bean laying around.  You can substitute vanilla extract though.  This time I did mine with the bean. Next time it will be with the extract because when my children cover it in maple syrup anyhow the vanilla gets a little lost.  A big expense for them not to even notice.  If you eat them plain though, I would totally make them with a the vanilla bean pod.

Buttermilk Vanilla Waffles
From this recipe at Serious Eats.

1 1/3 cup (185 grams) flour
1/4 cup (45 grams) powdered sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 3/4 cup (395 grams) buttermilk
3 tablespoons (40 grams)  butter
2 large egg whites
1 vanilla bean scraped
1 teaspoon vanilla extract

Mix dry ingredients, set aside.  Mix wet ingredients.  Pour the wet into the dry and whisk all together. No need to beat the egg white prior to their addition.

Make sure your waffle iron is hot and ready to go.

I found they took about five minutes on my waffle machine.

Monday, April 18, 2016

FAUX SAUSAGE AND SPLIT YELLOW PEA SOUP


I love going to Amish stores.  Some are more expensive than others but I like the deals, I like looking at the different things they have.  Recently I found this mix, it's  a spice mix for sweet sausage.  I bought because I want to make my own sausage.  I was making soup yesterday and decided to add it in.  Pow! Sausage flavor in the soup without the sausage.  Perfect for my vegetarian daughter.

I realize that you may or may not be able to find this mix so I listed out the ingredients for you to add to the soup., so there will be a similar effect.

As for me.  I will use it again.

Just a note, when cooking dry beans, don't be afraid to add in flavors while you are plumping them up.  I usually do the customary soak overnight.  I drain in the morning and add the seasoning and cook until plumped.  I often times put Montreal Seasoning in with mine.  The flavor goes into the bean and helps the over flavor of whatever you are using it for.

Faux Sausage and Split Yellow Pea Soup

2 tablespoons butter
1 onion, chopped
1 rib celery
2 whole carrots, chopped
2 cups fresh spinach
2 cups yellow split peas
3 quarts water
1 tablespoon sausage seasoning (see below if you dont have it)

Saute onion, celery and carrot in butter in a soup pot.  Cook until lightly golden.  Add in water, seasoning and yellow split peas.  At the end of the cooking time, about 50 minutes, add in spinach.  Cook until spinach has wilted and the yellow split peas are soft.

Sausage Seasoning Mix

1 teaspoon salt
1 teaspoon freshly ground black pepper
2 teaspoons fennel, crushed
1 tablespoon cane sugar or brown sugar if you dont have it
1 1/2 teaspoons paprika
1/4 teaspoon anise seed, crushed
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons dried basil
1/4 teaspoon ascorbic acid or fresh lemon juice if you dont have it

Mix all ingredients together.  If you are using lemon juice instead of ascorbic acid.

Thursday, April 14, 2016

Cauliflower Ceci Bean Tacos

I know, cauliflower everything.  You see it everywhere.  Just like kale.  Every way you can imagine eating cauliflower.  I have to say, this is one of my new, favorite ways of eating cauliflower.
Very tasty and easily translated into tacos.  Next time, we will have it with slaw, which is like, all over Pinterest.  Believe me, there will be a next time.  It was a great, healthy, low calorie meal.
Cauliflower Ceci Bean Tacos

2 cups or one can ceci beans, drained
4 cups cauliflower, chopped into 1/2 inch pieces
1/4 cup taco seasoning (store bought or home made, see below.)
1 tablespoon of brown sugar
1 tablespoon of oil
1/4 cup cilantro
salt and pepper to taste

Toss the cauliflower and chick peas with the seasoning and sugar and then drizzle oil over top.  Mix completely and bake at 375ยบF for about 20 to 30 minutes.  It should be nice and tender.  Remove from baking sheet and toss with cilantro.  Serve with tacos, cheese, sour cream, whatever way you like your tacos.


Taco Seasoning

1/4 cup chili powder
1 tablespoon (heaping) garlic powder
1 tablespoon (heaping) onion powder
1 tablespoon (heaping) oregano
2 tablespoons salt
2 1/2 tablespoons pepper
1/4 cup cumin
2 tablespoons (heaping) paprika
1 tablespoon chipotle powder (if you can find it and you like the heat)

Add corn starch of arrow root powder to 1 pound of meat.  This is in the packets of seasoning that you buy in the store.  It makes the "saucey" consistency when  you add the water and the tomato paste.

Note: I did not do the tomato paste and water for the cauliflower but I probably will try adding it next time.  Or not.  Because why mess with a good thing.

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