Most of the time I cook with whatever I need to use up. Sometimes the result is so good that it would be worth gathering up those same ingredients intentionally! This soup was created because we harvested potatoes from our garden and were eager to use them.
1 can condensed milk OR 1 1/2 cups half and half OR 1 1/2 cups almond coconut milk
1 1/2 cups water mixed with 2 rounded tablespoons cornstarch
1 cup frozen artichoke hearts
1 cup frozen corn
1 - 2 cups cubed raw potato
1 cup cooked wild rice
2 rounded Tablespoons chicken bouillon powder
1 small finely chopped onion and 2 cloves minced garlic - sauteed
2 Tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
Step 1 - Cook wild rice.
Step 2 - Saute onion and garlic in olive oil.
Step 3 - Cook frozen artichoke hearts, corn and potato in 1 cup water until potato is done.
Step 4 - Combine above ingredients and add milk, water with cornstarch, salt, pepper, and bouillon.
Cook on low heat until soup thickens. Serve with crackers or bread.
This is a small recipe because our potato harvest was small. It made about 4-6 servings. To make a larger batch, just double everything.
I don't know why we measure a person's wealth in terms of dollars when we all know the richest people are those with loyal friends. Philip Gulley
Saturday, August 21, 2010
Wednesday, July 21, 2010
Macadamia Nut Pie
On our most recent trip to the Big Island of Hawaii, Mike and I visited the Pu’unaluhu Bakery in the village of Na’alehu. We had a piece of macadamia nut pie that was divine. It had what I thought was a hint of butterscotch and a dense and creamy pudding consistency. I came home determined to try and make this delicious pie. I did make a delicious macadamia nut pie – twice as of this moment – but it is not quite the same as the one we shared at the bakery. It is, however, quite marvelous.
1. Use a flour crust, a nut crust or no crust at all.
2. Rough chop enough macadamia nuts to make about 1 ½ cups. Put these into the bottom of the pan/crust.
3. Combine ½ cup butterscotch caramel, 3 large or 4 medium eggs, 1 teaspoon vanilla, ½ cup raw honey, and 2 cups full fat coconut milk or whipping cream in a mixing bowl. Stir.
4. Pour filling mixture over nuts and mix gently, without marring the crust.
5. Bake at 325ยบ for 45 - 50 minutes. Remove from oven when the center is slightly spongy to the touch.
It’s great served plain, but whipped cream or vanilla ice cream make it especially festive.
It is true that the happy effects of tolerance are sometimes long postponed.
William Comfort
1. Use a flour crust, a nut crust or no crust at all.
2. Rough chop enough macadamia nuts to make about 1 ½ cups. Put these into the bottom of the pan/crust.
3. Combine ½ cup butterscotch caramel, 3 large or 4 medium eggs, 1 teaspoon vanilla, ½ cup raw honey, and 2 cups full fat coconut milk or whipping cream in a mixing bowl. Stir.
4. Pour filling mixture over nuts and mix gently, without marring the crust.
5. Bake at 325ยบ for 45 - 50 minutes. Remove from oven when the center is slightly spongy to the touch.
It’s great served plain, but whipped cream or vanilla ice cream make it especially festive.
It is true that the happy effects of tolerance are sometimes long postponed.
William Comfort
Thursday, April 8, 2010
Salmon Cakes
I have often agonized over what to do with leftover salmon, because I really do not like it the next day. This is a Perfect and Delicious Solution.
1 ½ cups cooked salmon
¼ cup tartar sauce
¼ cup mayonnaise
¼ cup melted butter
2 eggs
1 ½ cups chopped, cooked potato*
1 quarter sauteed onion
3 cloves sauteed garlic
1 tablespoon lemon or lime juice
Spices: ½ teaspoon salt, ¼ teaspoon pepper, 1 teaspoon beau monde, 1 teaspoon crushed red chili peppers
1/3 cup bread crumbs (coconut or soy flour instead if you want to avoid wheat or gluten)
1/3 cup olive oil
1 ½ cups cooked salmon
¼ cup tartar sauce
¼ cup mayonnaise
¼ cup melted butter
2 eggs
1 ½ cups chopped, cooked potato*
1 quarter sauteed onion
3 cloves sauteed garlic
1 tablespoon lemon or lime juice
Spices: ½ teaspoon salt, ¼ teaspoon pepper, 1 teaspoon beau monde, 1 teaspoon crushed red chili peppers
1/3 cup bread crumbs (coconut or soy flour instead if you want to avoid wheat or gluten)
1/3 cup olive oil
* A mixture of mashed parsnips or turnips with mashed potatoes give this recipe even more flavor.
Chop the cooked salmon and the cooked potatoes. Melt the butter. Mix all ingredients except olive oil.
Put a generous 2 tablespoons of olive oil in a stoneware baking dish. Spoon 8 patties of salmon mixture into the pan. Sprinkle remaining bread crumbs over salmon patties.
Sauce: Mix equal parts of mayonnaise and Inglehoffer Sweet Hot Mustard with Honey. If you don’t have that, any spicy mustard or horseradish sauce will work. The idea is to create a creamy, spicy sauce.
Bake these for about ½ hour at 350 degrees.
Serving Suggestion
Sweet potatoes peeled, sliced and baked in olive oil make a great accompaniment to the salmon. Conveniently, they also bake in about ½ hour at 350 degrees:)
Chop the cooked salmon and the cooked potatoes. Melt the butter. Mix all ingredients except olive oil.
Put a generous 2 tablespoons of olive oil in a stoneware baking dish. Spoon 8 patties of salmon mixture into the pan. Sprinkle remaining bread crumbs over salmon patties.
Sauce: Mix equal parts of mayonnaise and Inglehoffer Sweet Hot Mustard with Honey. If you don’t have that, any spicy mustard or horseradish sauce will work. The idea is to create a creamy, spicy sauce.
Bake these for about ½ hour at 350 degrees.
Serving Suggestion
Sweet potatoes peeled, sliced and baked in olive oil make a great accompaniment to the salmon. Conveniently, they also bake in about ½ hour at 350 degrees:)
Without its daydreams, the self is apt to shrink down to the size and shape of the estimation of others. Michael Pollan, A Place of My Own
Wednesday, February 17, 2010
VEGETABLE CASSEROLE SUPREME
10 - 12 medium red and white potatoes
6 - 8 carrots
1 red bell pepper1 medium onion
4 cloves garlic
2 heads broccoli
3 medium tomatoes
1/2 pound cheddar cheese (optional)
olive oil
A stoneware casserole dish or an enamel roasting pan will work for this recipe
1. Peel and chop the onion and garlic and saute in olive oil for about 10 minutes or until they are soft.
2. Wash and cut 10 – 12 medium sized red and white potatoes into chunks about 1 x 2 inches. It's better not to peel the potatoes for this dish. Layer these in the bottom of the casserole.
3. Wash, peel and cut 6 – 8 carrots into chunks and layer over the potatoes.
4. Drizzle ¼ cup olive oil over the vegetables. Add parsley, basil, sauteed onion mix, salt, and black pepper. Mix so that oil and spices coat all of the vegetable pieces.
5. Bake covered for 40 minutes at 400 degrees.
6. While the potatoes and carrots are baking:
Wash and chop 2 stalks of broccoli, the tomatoes, and the red pepper.
Grate the cheddar cheese
After 40 minutes, remove potato and carrot mix from the oven, remove cover and layer the broccoli, pepper, and tomatoes on top of the potatoes and carrots. Drizzle a little more olive oil, and add a little more salt, pepper, parsley, basil, and black pepper.
Sprinkle the cheddar cheese over the top of the vegetables. (Leave off for a dairy free dish.)
Return to the oven uncovered and bake for 20 more minutes at 350 degrees.
Failure is simply an opportunity to begin again more intelligently. Henry Ford
6 - 8 carrots
1 red bell pepper1 medium onion
4 cloves garlic
2 heads broccoli
3 medium tomatoes
1/2 pound cheddar cheese (optional)
olive oil
A stoneware casserole dish or an enamel roasting pan will work for this recipe
1. Peel and chop the onion and garlic and saute in olive oil for about 10 minutes or until they are soft.
2. Wash and cut 10 – 12 medium sized red and white potatoes into chunks about 1 x 2 inches. It's better not to peel the potatoes for this dish. Layer these in the bottom of the casserole.
3. Wash, peel and cut 6 – 8 carrots into chunks and layer over the potatoes.
4. Drizzle ¼ cup olive oil over the vegetables. Add parsley, basil, sauteed onion mix, salt, and black pepper. Mix so that oil and spices coat all of the vegetable pieces.
5. Bake covered for 40 minutes at 400 degrees.
6. While the potatoes and carrots are baking:
Wash and chop 2 stalks of broccoli, the tomatoes, and the red pepper.
Grate the cheddar cheese
After 40 minutes, remove potato and carrot mix from the oven, remove cover and layer the broccoli, pepper, and tomatoes on top of the potatoes and carrots. Drizzle a little more olive oil, and add a little more salt, pepper, parsley, basil, and black pepper.
Sprinkle the cheddar cheese over the top of the vegetables. (Leave off for a dairy free dish.)
Return to the oven uncovered and bake for 20 more minutes at 350 degrees.
Failure is simply an opportunity to begin again more intelligently. Henry Ford
Brandied Apricot Cobbler
Fruit layer:
1 dozen apricots pitted and cut in half – these can be canned, frozen or fresh
3 tablespoons brandy
1/3 cup brown sugar
½ cup chopped walnuts or pecans
Arrange apricots flat side down in the bottom of an 8 inch square or a 9 inch round baking dish. Drizzle the brandy over the fruit and then sprinkle with brown sugar and chopped nuts.
Cobbler Batter:
1 egg
1/2 cup butter
1 teaspoon vanilla
½ teaspoon salt
1 ¼ cups flour
½ cup brown sugar
Soften the butter and mix with brown sugar. Add other ingredients and drop spoonfuls of batter over the fruit; then smooth to cover most of the fruit.
Bake for about 30 – 35 minutes or until crust is brown and springs back to a light touch.
Serve with vanilla ice cream. This is sweet and rich.
An investment in knowledge pays the best interest. Ben Franklin
1 dozen apricots pitted and cut in half – these can be canned, frozen or fresh
3 tablespoons brandy
1/3 cup brown sugar
½ cup chopped walnuts or pecans
Arrange apricots flat side down in the bottom of an 8 inch square or a 9 inch round baking dish. Drizzle the brandy over the fruit and then sprinkle with brown sugar and chopped nuts.
Cobbler Batter:
1 egg
1/2 cup butter
1 teaspoon vanilla
½ teaspoon salt
1 ¼ cups flour
½ cup brown sugar
Soften the butter and mix with brown sugar. Add other ingredients and drop spoonfuls of batter over the fruit; then smooth to cover most of the fruit.
Bake for about 30 – 35 minutes or until crust is brown and springs back to a light touch.
Serve with vanilla ice cream. This is sweet and rich.
An investment in knowledge pays the best interest. Ben Franklin
Coconut Custard Pie
With a crust, this is a cream pie; without crust, it is baked custard. Both can be served with whipped cream.
Toast 2 cups of sweetened coconut in a frying pan without oil over medium low heat. Stir frequently to keep from scorching. When coconut is lightly browned, set it aside to cool.
Mix in a large saucepan:
2 cans condensed milk
1 ½ cups sugar
four well beaten eggs
toasted coconut
1 ½ teaspoons vanilla
½ teaspoon nutmeg
Heat slowly, stir frequently. When mixture is heated through and beginning to thicken, pour it into two 8 inch pie pans or one ten inch pie pan. It can be baked in a graham cracker crust or a in a pre-baked pie shell. If there is any mixture left over, pour it into glass custard cups and bake these along with the pie.
Bake for 35 – 45 minutes or until a knife comes out of the center cleanly. Cool and eat with whipped cream.
Do what you can with what you have where you are. Theodore Roosevelt
Toast 2 cups of sweetened coconut in a frying pan without oil over medium low heat. Stir frequently to keep from scorching. When coconut is lightly browned, set it aside to cool.
Mix in a large saucepan:
2 cans condensed milk
1 ½ cups sugar
four well beaten eggs
toasted coconut
1 ½ teaspoons vanilla
½ teaspoon nutmeg
Heat slowly, stir frequently. When mixture is heated through and beginning to thicken, pour it into two 8 inch pie pans or one ten inch pie pan. It can be baked in a graham cracker crust or a in a pre-baked pie shell. If there is any mixture left over, pour it into glass custard cups and bake these along with the pie.
Bake for 35 – 45 minutes or until a knife comes out of the center cleanly. Cool and eat with whipped cream.
Do what you can with what you have where you are. Theodore Roosevelt
Wednesday, February 10, 2010
Tiramisu
This is a recipe that is an adaption of a Martha Stewart recipe for tiramisu. I believe she shops in different grocery stores than I do, so I have made some substitutions:) The book in which the recipe was found is called Dinner at Home and it is stunning. I recommend it highly even though I do not generally keep cookbooks around since the invention of the Internet.
Ingredients:
Vanilla wafers or shortbread cookies
8 oz mascarpone cheese - room temperature
2/3 cup whipping cream
1 1/2 teaspoon vanilla or one vanilla bean
3 tablespoons brandy or spiced rum
1/2 cup sugar
At least one cup of expresso or Very Strong coffee
1 dark chocolate candy bar of some good quality chocolate
Directions:
1. Brew the coffee and let it cool.
2. Line the bottom of a glass bread pan with vanilla wafers. Slowly drizzle about 1/2 of the expresso coffee over them until they are tinged brown. Don't soak them. You want them flavored but not soggy.
3. Put the cheese, cream, vanilla, brandy, and sugar into a glass bowl with fairly tall sides. Whip this mixture with an electric mixer on high until it forms stiff peaks. This will take about 4 minutes.
4. When you have a nice stiff cheese mixture, spread half of it over the expresso flavored cookies.
5. Scrape some of the chocolate bar with a vegetable peeler and sprinke some chocolate over the cheese layer.
6. Dip more cookies in the remaining coffee, and layer them over the cheese mixture. When you are finished, spread the other half of the cheese mixture over the cookies.
7. Scrape more of chocolate and sprinkle generously over the top of the cheese.
8. Cover with plastic or aluminum foil and refrigerate for at least 1/2 hour. Serve on plates or in dessert goblets.
Enjoy!
If life must be a race to use up everything we have, who exactly will win that race?
Barbara Kingsolver in Small Wonder
Ingredients:
Vanilla wafers or shortbread cookies
8 oz mascarpone cheese - room temperature
2/3 cup whipping cream
1 1/2 teaspoon vanilla or one vanilla bean
3 tablespoons brandy or spiced rum
1/2 cup sugar
At least one cup of expresso or Very Strong coffee
1 dark chocolate candy bar of some good quality chocolate
Directions:
1. Brew the coffee and let it cool.
2. Line the bottom of a glass bread pan with vanilla wafers. Slowly drizzle about 1/2 of the expresso coffee over them until they are tinged brown. Don't soak them. You want them flavored but not soggy.
3. Put the cheese, cream, vanilla, brandy, and sugar into a glass bowl with fairly tall sides. Whip this mixture with an electric mixer on high until it forms stiff peaks. This will take about 4 minutes.
4. When you have a nice stiff cheese mixture, spread half of it over the expresso flavored cookies.
5. Scrape some of the chocolate bar with a vegetable peeler and sprinke some chocolate over the cheese layer.
6. Dip more cookies in the remaining coffee, and layer them over the cheese mixture. When you are finished, spread the other half of the cheese mixture over the cookies.
7. Scrape more of chocolate and sprinkle generously over the top of the cheese.
8. Cover with plastic or aluminum foil and refrigerate for at least 1/2 hour. Serve on plates or in dessert goblets.
Enjoy!
If life must be a race to use up everything we have, who exactly will win that race?
Barbara Kingsolver in Small Wonder
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