Regina's Baked Feta

We were blessed to know a dear family from Germany for two years while they lived here in the United States. Literally everything that Regina (pronounced Ray-gee-nah, with a hard "g" as in "go") cooked was delicious.  Feta cheese, when baked, becomes mild and slightly salty.  If you don't care for feta normally (cold and unbaked), give this a try anyway.  Everyone I've ever served it to loves it.

1 large block of uncrumbled feta cheese
        (This is available relatively cheap at Costco.  If you buy theirs, cut it in half both length- and width-wise. 
          You want it ½ inch thick or less. )

Lay the blocks of feta into a greased glass baking dish.  Top with:

fresh basil leaves
sliced onions (half-moon shaped)
sliced tomatoes

Drizzle with olive oil and sprinkle liberally with SPG.  Bake until heated through and soft, about 20 minutes or so.  This is delicious served with baked rice, grilled sausages or London Broil, and a side of grilled veggies and/or salad.

"Pregnancy Stew"

This is the food that the midwife who attended us at home prepared for me after each of my births.  She made me eat this--and only this--for each meal until I had successfully had a bowel movement.

It is a little different and "strange," if you will, but all of my family loved it at the time, and fixing it now carries me instantly back to that deliriously fun, exhausted time of getting to know the new baby.

I don't make it often (the kids don't like it much anymore), but new moms ask me about it all the time (like now), so here's the recipe.

In a large saucepan or Dutch oven, place 1½ inches or so of water in the bottom of the pan.

Layer hard veggies first (sweet potatoes, carrots, onion, broccoli stalks, etc.) then leafy things on top (kale, spinach, broccoli crowns, etc.)

Top with one whole bulb of sliced fresh garlic (yes, a whole bulb, not one clove) and grated fresh ginger.

Bring to a boil.  Cover and cook seven minutes exactly.  Turn off and let sit without opening for a couple of minutes before serving.

Spoon over brown rice.  Add 1 pat of real butter (not margarine) and tamari (not soy) sauce to each serving.

Nanny's Blackberry Pie

Pastry for 2 crust 9 inch pie
4 C. berries
1 C. sugar
4 T. flour
1 T. butter

Line 9 inch pie plate with pastry; fill with berries. Mix sugar, cornstarch, and dash salt, sprinkle over. Dot with butter. Add top crust. Bake at 400 hundred degrees 40-50 minutes.

Aunt Kim's Oatmeal Yogurt Muffins

2 C. flour (I use freshly milled whole wheat.)
2 C. rolled oats
1 C. brown sugar (or less)
3 tsp. baking powder
1 tsp. salt
1/2 tsp. cinnamon
2 C. vanilla yogurt (or plain)
2 eggs
4 Tbsp. oil (I use olive oil.)

Preheat oven to 375 degrees.  Stir together dry ingredients (first six).  Whisk together wet ingredients (last three).  Stir combined wet ingredients into combined dry ingredients, stirring until just combined.  [Don't over-mix!]  Bake 22 minutes; makes 18.

Whole-Wheat Scones

Makes 16
3/4 cup (1 1/2 sticks) cold butter (can use less)
2 cups whole-wheat flour (can use all whole-wheat)
1 cup all-purpose flour
2 Tbsp. sugar (1/4 cup scant)
1/2 tsp. salt
2 1/2 tsp. baking soda (1 scant Tbsp.)
2 eggs
3/4 cup buttermilk
1/4 cup raisins (opt.)

Preheat oven to 400F. Grease and flour a large baking sheet.

Combine the dry ingredients in a bowl. Add the butter and cut in with a pastry blender until the mixture resembles course crumbs. Set aside.

In another bowl whisk together the eggs and buttermilk. Set aside 2 Tbsp. for glazing.

Stir the remaining egg mixture into the dry ingredients until it just holds together. Stir in the raisins.

Roll out the dough about 3/4 inch thick. Stamp out circles with a cookie cutter. Place on the prepared sheet and brish with the glaze.

Bake until golden 14 minutes. Allow to cool slightly before serving. Split in two with a fork while still warm and spread with butter and jam if wished. =)