Christine's Warm Salad of Pork and Black-Eyed Peas

10 ounces of black-eyed peas, cooked

1/3 C. Italian salad dressing

1/2 C. snow peas, coarsely chopped or halved

1/4 C. green onions, diced

1/4 C. fresh mushrooms, sliced

1/4 C. celery, sliced

1/4 C. red pepper, chopped

2 Tbsp. olives, sliced

drizzle of olive oil or non-stick cooking spray

2 cloves garlic, minced

1/2 pound pork tenderloin, cut into thin strips

fresh spinach, greens, and lettuces to line plate

1) Combine first 8 ingredients and set aside.

2) Drizzle olive oil in a large skillet and stir-fry garlic for 30 seconds.

3) Add pork. If uncooked, stir-fry for 2-3 minutes until no longer pink. If cooked, stir-fry just until warm.

4) Remove from heat.

5) Add vegetable mixture to pork in skillet and mix well.

6) Serve over greens.

Piparkoogid (Estonian Gingersnaps, literally "Pepper Cakes")

These are a traditional part of the Estonian Christmas celebration. They are very thin, crispy, and—depending who is making them—delicious or deliberately awful. (Some Estonians like to make these cookies particularly sharp, almost inedibly so, to commemorate the bitterness of their years in captivity.)

VERSION #1 (from Estonian Tastes and Traditions by Karin Annus Karner)

1 C. sugar

1/4 C. molasses

2 tsp. ground cinnamon

2 tsp. ground cloves

2 tsp. ground nutmeg

1/4 tsp. freshly ground black pepper

2 sticks butter

4 C. flour

1 tsp. baking soda

sprinkles or sliced almonds (opt.)

Yes, there's no ginger in these gingersnaps.

1) Combine the first five ingredients with 1/3 C. water in a small saucepan and simmer over medium heat, stirring constantly, until the mixture boils.

2) Remove from heat, add the butter and pepper, and stir until completely melted.

3) Cool to room temperature.

4) Gradually stir in the flour and baking soda until smooth.

5) Turn dough out onto a lightly floured board and knead a few times until smooth and all of the flour is well incorporated.

6) Wrap the dough in waxed paper and chill for at least 45 minutes (or up to several days or weeks).

7) When ready to bake, preheat the oven to 350 degrees.

8) Divide the dough into four or eight pieces.

9) Roll out one piece at a time to 1/8-in. thickness (or thinner, if you dare).

10) Cut into shapes with cookie cutters and place one inch apart on ungreased baking sheets.

11) Decorate with sprinkles or slices almonds, if desired.

12) Bake for 6-8 minutes or until slightly brown and slightly firm to the touch.

13) Cool on the baking sheet for 1 minute, then carefully transfer the cookies on wire racks using a thin metal spatula and cool completely.

NOTE: These keep well in an airtight container for about 2 months.

VERSION #2 (from Eesti Kook, Estonian Cooking by Lia Virkus and Harri Ilves)

2 sticks plus 2 Tbsp. margarine (250 g)

1 C. sugar

1 C. dark malt

2 tsp. ground cloves

2 tsp. cinnamon

1/2 tsp. ground ginger

2 tsp. cocoa powder

2 eggs

1 tsp. salt

5 C. flour

ICING (opt): 1 egg white, 2 C. icing sugar, a few drops of lemon juice

1) Mix margarine, sugar, spices, and malt in a saucepan and bring to a boil, stirring constantly.

2) Remove from heat and cool.

3) Whip with electric mixer until fluffy.

4) Add eggs one at a time and continue to mix.

NOTE: If you prefer crispy gingerbread cookies, mix the dough as little as possible.

5) Wrap dough into plastic wrap and refrigerate, at least until the next day but up to two weeks.

6) When ready to cut cookies out and bake, preheat oven to 350 degrees.

7) Roll 1/3 of dough on lightly floured surface until thin, then cut cookies out with cookie cutters.

8) Bake for 6-8 minutes.

9) To make optional icing, combine all ingredients. Beat with electric mixer and use immediately.

10) Decorate cookies with icing or colored granulated sugar.

Malle ("Mall's") Ounakook ("Apple Cake")

3 C. flour (gluten-free works fine as well)

3 tsp. baking powder

1/4 tsp. salt

1 stick butter

1 C. sugar (we use a little more)

3 eggs

1 tsp. vanilla

1 C. milk

1/2 C. sour cream (opt. but we do)

3-5 cooking apples, thinly sliced

1) Mix together dry ingredients.

2) Cream sugar and butter together. Add eggs one at a time.

3) Add vanilla, then slowly add flour mix and milk (and sour cream, if using), alternately.

4) Spread batter into greased cookie sheet. (I use my Pampered Chef bar pan.)

5) Stand apple slices upright into batter in cookie sheet.

TIP: Mark out three rows, and put the slices a little bit apart, then fill in the openings later.

6) Bake at 375 degrees until baked through and golden brown (30-40 minutes).

Kohupiima Korp (Estonian Cream Cheese Sheet Cake)

Traditional Estonian recipes for this cake vary wildly, but this is the version the Muursepp family has made over the years. Dear Helde (my husband's grandmother) and Emi (his mother) made this lightly sweetened cake for our family at most holidays, and our kids love it!

FOR THE DOUGH:

1 box cream cheese

2 sticks butter

4 cups flour

Knead well and refrigerate until ready to use.

When ready to use, let it stand out to become room temperature, then roll out to 1/4 inch and place on a large cookie sheet.

FOR THE FILLING:

3 Tbsp sour cream

1 lb cottage cheese

3 eggs

3/4 C. sugar

1 Tbsp cornstarch

2 Tbsp lemon juice

1 Tbsp vanilla

lemon zest

Mix filling by hand. Pour over dough and flip edges over toward the center of the cake. Bake at 375 for 40 minutes.

Rosolje, Muursepp Style—Estonian Pink Potato Salad (Can Be Vegan)

Traditional Estonian recipes for this potato salad vary wildly. The dressing often has Dijon or hot English mustard, prepared horseradish, or sugar in it—though the Muursepp family variety never has. Use a one-to-one ratio between potatoes and beets. (In other words, it's half potatoes and half beets.)

cooked beets (canned is fine), finely diced

cooked potatoes, chilled and finely diced

sweet onion, finely diced

dill pickles, finely diced (lots!)

hard-boiled eggs, finely diced and crumbled on top (omit for vegan)

ham, finely diced (opt., omit for vegan)

pickled herring, finely diced (opt., omit for vegan)

golden delicious apples, finely diced (opt. and common, but never part of the Muursepp family traditional rosolje)

Dice all ingredients into very small, evenly sized squares. Stir into dressing.

Dressing:

Half mayonnaise and half sour cream (or can use 1/3 each of mayo, sour cream, and greek yogurt)—I use vegan mayo and cashew yogurt

Salt and pepper

Dill pickle juice (opt., but definitely part of the Muursepp family recipe)

Pat Panther's White Almond Bark

1 pound whole almonds

1 pound white almond bark candy pieces

1) Toast almonds at 350 degrees for 15 minutes, then cool.

2) Melt almond bark candy (in double boiler, if you have it) and stir in toasted nuts.

3) Pour mixture onto foil-lined cookie sheet—I use parchment paper—and flatten with a wooden spoon.

4) Let cool, then break into bite-sized serving pieces.

COOK'S NOTES:

* Don't make more than one batch at a  time. If you want more, make each batch individually.

* If you use a double boiler, be careful of hot water dripping! If you don't, melt the candy on a very low temperature, stirring constantly, and do not burn!

* The large Costco bag of almonds is 2 pounds.

* Almond bark candy pieces are a seasonal item so buy it when you can if you'll want it other times than at the holidays.

Sweet Potato Casserole

Casserole Ingredients

 4 C. mashed sweet potatoes = 6 baking potatoes or 2 large cans, drained

3/4–1 C. sugar

1/4 C. milk

2 beaten eggs

1/2 stick softened butter

1 tsp. vanilla

Topping Ingredients

1/2 stick butter, melted

1/2 C. brown sugar

1 C. ground pecans

1/4–1/2 C. flour (I use oat flour, i.e. oats ground in the vitamix)

1) Mix casserole ingredients well and in order given. Place in shallow casserole dish.

2) For topping, start by melting butter in saucepan. Add brown sugar, pecans, and then flour.

3) Crumble mixture over top of casserole and bake, covered, at 350 degrees for 35 minutes.

Cook's Notes:

* Bake potatoes with skins (pierced) at 350 degrees for 1-2 hours, then scoop out of skins and cream. I find little benefit to making them this way. That is, it's just as good with canned yams.

* When I need to stretch this, I add a bit more sweet potatoes and don't worry about adding the other ingredients. It works fine.

* Finally, if I were trying to duplicate this as a whole food, plant-based recipe, I would use flax eggs and stir in a little tahini for richness.

Philip & Molly's Chipotle Chicken Chili

1 large onion, diced

4 garlic cloves, minced

2 Tbsp. olive oil

2 pounds boneless, skinless chicken breasts, diced

1 12-oz bottle beer (or cider for GF)

1 14-oz can diced tomatoes, undrained

3 chipotle peppers in adobo

3 14-oz cans beans (pinto, black, and kidney), undrained

1 can corn (optional), undrained

1 Tbsp. chili powder

1 Tbsp. ground cumin

2 tsp. salt

1/4 C. (heaping) masa harina

1 lime, juiced

sour cream, grated cheese, and cilantro for serving

1. Cook onion and garlic in olive oil until soft (2-3 minutes).

2. Add diced chicken and cook 3-4 minutes until lightly browned.

3. Pour in all but 1/4 C. of the beer/cider, the tomatoes, the minced chipotles, and the beans (and corn, if using).

4. Stir to combine, then add the spices and bring to a boil. Reduce heat and simmer for 1 hour.

5. Whisk the masa carina with the remaining beer/cider until it's smooth, then pour it into the chili. This will thicken it and give it a really nice corn flavor.

6. Squeeze in the lime juice and stir it around and let the chili simmer for another 10 minutes or so until thick.

7. Serve it up with sour cream, cheddar cheese, and fresh cilantro!

PREPARATION/OBSERVATION NOTES:

When Philip and Molly served this to us this week, they had added an extra can of tomatoes, they did use the corn, and they used Bold Rock plain flavored cider, doubled. They also added dried cilantro in with the other seasonings, generously. For the chipotle peppers called for, they get a jar of diced chipotle peppers and just add a bunch of scoops to taste. 

MuMama's Macaroni & Cheese

Cook & drain 1 8-oz box of macaroni. Set aside.

Make a roux/sauce of:

4 T. butter

4 T. flour

2 C. milk

1 tsp. salt

1/8 tsp. white pepper

1/4 tsp. dry mustard

1/4 tsp. Worcestershire sauce

Stir in 1/4 lb. grated Velveeta cheese.

Mix sauce & noodles. Top with another 1/4 lb. more Velveeta.

Bake 25 minutes at 375 degrees.

NOTE: My recipe card had a note that it "needs more cheese," for whatever that's worth...

Linda's Layered Taco Dip (Can Be Vegan)

16-oz can refried beans, blended with:

1/2 pkg. taco seasoning (or 1-2 Tbsp, if you buy it in bulk like I do)

1/4 - 1/2 C. salsa (not in the original recipe, but makes it spreadable)

8 oz. sour cream or Greek yogurt (use cashew yogurt for vegan)

6-oz avocado dip (or 2 ripe avocados, mashed and seasoned with SPG and lemon juice)

4-oz can diced black olives (I do not like them so I do not put this)

2 large tomatoes, diced

1 small sweet onion, chopped fine

4-oz can chopped chiles

1 1/2 C. shredded jack cheese (omit if vegan)

Stir the beans together with the taco seasoning and the salsa. Spread into the bottom of a 9x13 glass baking dish. Layer the sour cream/yogurt, guacamole dip, tomatoes, sweet onion, chopped chiles, and cheese. Serve with 2 iced tea spoons in the corners for dipping, with large corn chips or tortilla chips on the side.

Nanny's Hamburger Stew

This soup has been a staple in our home because it is fast and easy, and I almost always have all the ingredients on hand. This was my Nanny Sibley's recipe, which my mom (own kids' "Nanny" as well) loved as a kid and served to us growing up—and it's now been passed down to a fourth generation of married cooks! There are few measurements... you just have to "feel" it and make it to your own liking!

For one Dutch oven-sized batch:

Boil 1-2 pounds hamburger in a few inches of water. (Choose leaner beef, as the fat will simply boil out and flavor the soup.)

Add diced potatoes and finely chopped onion, to taste.

Add 1-2 cans undrained tomatoes (either whole—pinched into pieces—or petite diced) AND 1 large can tomato sauce.

Season with SPG.

This is delicious served with a hearty, crusty bread and a side salad... or just crudités in a pinch.

Gloria Wells's Chicken Enchilada Pasta

16-oz package pasta in small shapes (shells, elbows, etc)

1 pound chicken, cooked and chopped

19-oz can mild enchilada sauce

12 oz. sour cream

16 oz. shredded cheese (sharp cheddar or colby jack blend)

1) Cook pasta according to package directions. Drain and return to pot.

2) Dump in the chicken, sauce, and sour cream. 

3) Blend ingredients over low heat.

4) Add cheese, little by little, as you blend.

Spicy Beans (Vegan)

Canned beans, any combination: black, kidney, garbanzo, pinto, etc.
Chopped onion and celery
APB w/extra paprika, celery salt, and cumin
Herdez brand salsa verde

Cook together and serve over rice. Garnish with diced Vidalia onion and chopped cucumber and celery, for cool crunch.

NOTE: Leftovers make a nice topping for nachos!

Matthew Webster's Instant Pot Tortilla Soup (Can Be Vegan)

2 T. olive oil (extra-virgin) - I omit this

2 bell peppers, diced

1 onion, diced

2-3 ribs celery, diced

2 cloves garlic, minced

1 tsp. dried oregano

1/2 tsp. ground cumin 

1/2 tsp. chili powder

3 chicken breasts, boneless and skinless (omit for vegan)

salt & pepper

4 C. vegetable broth 

1 C. water 

1 (14-oz.) can diced tomatoes (I use Rotel)

1 (15-oz.) can black beans, rinsed and drained 

1 C. frozen corn 

FOR GARNISH

freshly chopped cilantro  

shredded Monterey Jack cheese (omit for vegan)

diced avocado

tortilla chips, crushed

1) Turn Instant Pot to Sauté setting. Add bell peppers and onion (and optional oil, if using). Cook, stirring occasionally, until vegetables are starting to soften, about 2-3 minutes. (If dry-frying, just stir continually and add a tad of water if things start to stick too badly.)

2) Stir in garlic, oregano, cumin, and chili powder and cook briefly to release flavors.

3) OPTIONAL: Season chicken breasts generously with salt and pepper then add to Instant Pot. Just omit if making vegan.

4) Add remaining soup ingredients and close lid. Set Instant Pot to Soup setting and set timer for 7 minutes.

5) When cooking is complete, after about a minute, do a manual release of the steam and then carefully remove the lid.

6) If made with them, use tongs to remove chicken breasts onto a plate or cutting board. Using two forks, shred chicken. 

7) Stir chicken and cilantro into soup. Season with salt and pepper, to taste.

8) Garnish soup with tortilla chips, avocado, and cheese (if using) to serve.

NOTE: Matthew makes this soup several days before he wants to serve it, to allow the flavors to meld.

This recipe is modified from this original

Cheri's Stuffed Shells

Serves 6-8

40 pasta shells (jumbo size, or manicotti shells)

32 oz. cottage cheese

16 oz mozzarella cheese, shredded

3/4 C. parmesan cheese, grated

6 eggs

3/4 tsp. oregano leaves (I use Italian seasoning)

1/2 tsp. salt (opt.)

1/2 tsp. black pepper

(Note: I use 1 tsp. SPG)

4 C. spaghetti sauce, or more to taste

1) Cook jumbo shells half of recommended time, or until just barely limp. Drain. Cool in a single layer on a pan or waxed paper.

2) Combine cheeses, eggs, and seasonings.

3) Fill each shell with 2 T. cheese mixture. (See TIP below!)

TIP: Using an icing bag with a wide tip works well, or you can make your own by snipping the corner off a freezer bag. This makes it much easier and faster to fill the shells, but you will lose some filling as it sticks to the bag.

4) At this point, you can freeze a quantity of shells for another meal in a rigid airtight container to prevent breakage.

5) To serve, thaw shells (if frozen). Spread 1/2 C. spaghetti sauce in bottom of glass baking dish. Arrange shells in dish and pour remaining sauce over the shells.

6) Warm at 350 degrees for 30 minutes.

Olivia's Yummy Asian Ground Meat

1 Tbsp. olive oil

1 pound ground beef, chicken, or turkey (my favorite)

a fistful of finely chopped carrots (I buy the bag of shredded carrots at Trader Joe's!)

1/2 large onion, chopped

1 clove garlic, finely diced

2-3 C. spinach

1 generous squirt of sriracha sauce

1 small spoonful of garlic chili sauce (opt.)

1 generous squirt of ginger paste

coconut aminos, to taste

salt & pepper

1) Heat large skillet over medium heat. Add the oil.

2) Brown the ground meat with the onion and carrots until cooked through.

3) Add all other ingredients and cook until spinach is wilted and flavors have melded throughout.

4) Serve with Olivia's Instant Pot Fried Rice.

Olivia's Instant Pot Fried Rice (Can Be Vegan)

1 (16-oz) package frozen mixed veggies (carrots, peas, green beans, corn, etc.)

1 1/2 C. brown rice (I like brown jasmine)

1 (13.5-oz) can full-fat coconut milk

1 C. water (original recipe called for chicken broth but I don't like it as well that way)

3 Tbsp. dried minced onion

1/2 tsp. sea salt

1/4 tsp. black pepper

6 eggs (can use more if desired, omit if vegan)

1/2 tsp. extra-virgin olive oil

coconut aminos, for serving

1) Set the bag of frozen veggies on the counter to begin thawing.

2) Place the brown rice, coconut milk, water or broth, onion, salt, and pepper in a pressure cooker.

3) Place the lid on the cooker, making sure the pressure knob is in the SEALING position. Using the display panel, select the MULTIGRAIN function, high pressure, and use the + / - buttons until the display reads 28 minutes.

4) Meanwhile, crack the eggs into a bowl and whisk well. (Omit if vegan.)

5) Heat a skillet to medium heat and then add the oil. Pour in the eggs and scramble until cooked through, about 5 minutes. Break the egg into small pieces with your cooking spoon, then remove to serving bowl to prevent overcooking. Add the veggies to the same pan and stir fry gently until warmed through.

6) When the cooker beeps to let you know it's finished, "quick release" the steam by switching the pressure knob from the SEALING to the VENTING position. BE CAREFUL not to burn yourself!

7) Open the lid and stir in the eggs and veggies. Return all to serving dish and serve with coconut aminos as a vegetarian main dish, or as a side dish with Olivia's Yummy Asian Ground Meat.

NOTE: This recipe is modified from the original Veggie Fried Rice in this wonderful Instant Pot cookbook: the Instant Loss Cookbook by Brittany Williams.

Black Beans with Cilantro-Lime Rice (Vegan)

For the beans:
Black beans (canned, or soaked and cooked with a bit of salt until tender)
Vegetable broth (a little, just to make a bit of a sauce)
Onion, chopped fine
Celery, chopped fine
APB and celery salt, to taste

Combine all ingredients in a large saucepan and simmer until beans are very soft but still whole, and onion and celery are tender.

For the rice:
Brown rice (or other whole-grain rice of choice)
Juice from 1 lime
1 bunch cilantro, with leaves and small stems chopped fine (remove excess stem before dicing)

Cook rice as usual—we use a rice cooker to keep grains individual—then drizzle in the lime juice and incorporate the cilantro.

NOTE: The beans have been prepared according to what we can have on the Elimination Diet. (They are delicious prepared with a splash of vinegar and some chopped tomatoes, diced peppers, garlic, and black pepper, when you can have it!)

If you're not vegan, this is delicious as a side dish with grilled tuna.

Mashed Pocaulies (Vegan)

This is our answer to mashed potatoes while on the Elimination Diet. Mashed potatoes need butter and milk to be creamy and yummy, in my opinion, and we can have neither right now. The cauliflower mixed in makes them less pasty and more smooth. Even if you don't like cauliflower, it will not bother you in this dish.

5 lbs. red potatoes (more or less)
1 head cauliflower
2 Tbsp. ghee or tahini (according to vegan convictions)

Salt

White pepper

1) Bring two pots of water to boil, salted.

2) In the meantime, scrub and quarter red potatoes. Set aside.

3) Wash cauliflower head, cut into several medium "florettes," and set aside.

4) When water is boiling, place potatoes into one pot of boiling, salted water, and place the cauliflower into the other. Cook until tender.

5) Drain potatoes, reserving some of the starchy cooking liquid in a measuring cup for thinning. Coarsely mash the potatoes with the ghee or tahini, using a potato masher, to desired consistency.

6) Drain cauliflower and process in Cuisinart until smooth.

7) Combine the potatoes and cauliflower. Thin with reserved starchy water, if necessary. Season with salt and white pepper.

8) Serve up into a large bowl.

Philip's Shoyu Chicken

Potatoes, cut into wedges

Carrots, cut into thick discs

Layer tubers onto a sheet pan. Drizzle with sesame oil and sprinkle generously with garlic powder, black pepper, and cayenne pepper. Toss to coat evenly. Preheat oven to 450 degrees and bake for 15 minutes. 

Meanwhile, continue as follows:

1 medium onion, cut into thin crescent slices 

3 pounds boneless, skinless thighs

Make a sauce of:

Soy sauce (shoyu) or coconut aminos for gluten-free

Honey

Sesame oil

Rice vinegar

Chili bean paste

Powdered ginger

Garlic powder

Black pepper

(If using coconut aminos, add  a little salt. If using soy sauce, add a little sugar.)

Whisk all ingredients together in a bowl and add chicken. Toss to coat well. 

Transfer chicken to sheet pan.

Toss onion in same sauce until drenched then place on chicken in sheet pan. 

Pour sauce over chicken and onion in pan.

At the end of the 15 minutes, add this sheet pan to the same 450 degree oven and continue baking for 30-40 more minutes (uncovered), basting occasionally.

Meanwhile, prepare rice in rice cooker. (Sushi rice is yummy with this!)

Serve chicken and sauce over rice with tubers on the side. 

Basic Biscuits (from the More-with-Less Cookbook)

This is the recipe we always use for classic, basic biscuits. 

The first measurements will make 12 biscuits and the amount in parentheses will make 24.

Preheat oven to 425 degrees.

Sift together in a bowl:

2 C. sifted flour (4 C.)

3 tsp. baking powder (2 Tbsp.)

1/2 tsp. salt (1 tsp.)

Cut in:

1/4 C. shortening (1/2 C.)

Add all at once, stirring until soft ball is formed:

3/4 C. milk (1 1/2 C.)

Turn dough onto a floured board; knead lightly 20-25 times. 

Roll or pat dough to 1/2" thick. 

Cut with a floured biscuit cutter or glass.

Place on ungreased baking sheet and bake 10-12 minutes.

Serve hot with butter and jelly, jam, honey, or molasses.

Original recipe is from Miriam LeFever published in the More With Less cookbook, copyright 1976, 39th edition from May 1991.

Elanore's Classic Cherry Pie

This pie is absolutely delicious, and has even converted the cherry pie skeptics in my family!

I always make it using this Classic Pie Crust recipe (double-crust, of course).

Ingredients:

6 cups pitted cherries (I always use jars of pitted sour cherries in syrup, drained)
1 Tbsp. lemon juice
1 cup sugar
5 Tbsp. corn starch
1/2 tsp. cinnamon
1 Tbsp. cold butter, diced (to dot on top)
Double Pie Crust (see link above for my favorite)

Directions:

*Keep pie crust dough balls refrigerated while making filling to make rolling out easier*

1. Whisk together the sugar, cornstarch, and cinnamon.

2. Drain cherries and mix with the lemon juice in large bowl.

3. Sprinkle sugar/cornstarch mixture over cherries and stir until everything is juicy.

4. Roll out your bottom crust and transfer to a deep dish pie pan. Pour the juicy cherry filling mixture into the crust.

5. Dot the filling with little cubes of cold butter; don't mix them in!

6. Cut top crust however you'd like and place on top of filling. (I have done lattice and full top crust, and both worked. I like lattice best, and it's not as hard as it seems!) Seal and crimp edges.

7. Spread softened butter all over top crust, and sprinkle with a generous amount of sugar.

8. Now, while your oven preheats, put the whole, unbaked pie in the freezer for 5-7 minutes! This helps the edges not to burn in the oven.

9. Bake in the lower third of the oven at 425 degrees F for 25 minutes. Then, reduce oven temp. to 350 degrees F, and bake for an additional 30-35 mins. You're looking for a perfectly golden crust and bubbling filling.

Let cool for at least 30 minutes and serve with vanilla ice cream!!! :)

Classic Pie Crust

Here is a great crust recipe for all your favorite pies!

This recipe is for a double-crust pie; for a single-crust, use amounts in parenthesis.

Ingredients:

2 cups all-purpose flour (for single-crust: 1 and 1/4 cups)
1/2 tsp. salt (for single crust: 1/4 tsp.)
2/3 cup shortening - *lard or cold butter also work great* (for single crust: 1/3 cups)
6-7 Tbsp. cold water (for single crust: 4-5 Tbsp.)

Directions:

1. Mix together flour and salt.

2. Cut in shortening until pieces are about pea-sized.

3. Sprinkle in one tablespoon of cold water at a time--mixing after each addition--until all the dough is moistened and can be formed into a ball of dough. DO NOT add more water than called for!

4. If making a double crust, split ball of dough into two.

5. Lightly flour a surface and roll out your dough. Then transfer to pie plate (both deep dish and regular work). Fill with favorite pie filling!

6. If making a double crust, roll out second ball of dough and cut into desired shapes/lattice, or place entire piece of dough over filling and cut slits to allow steam to escape. Fold bottom crust edge over the top crust and crimp edges as desired.

7. I like to spread my top crust with softened butter and sprinkle generously with sugar before baking! Follow directions on your specific pie recipe to see how to bake the pie.

Best Sourdough Pancakes (Gluten-Free or Regular) (Vegan)

We've tried several, and these are the easiest, best GF sourdough* pancakes we've found. First, they use a ton of spent sourdough starter at one time, which I like. Second, they're light and fluffy, with crispy edges—the test of a good pancake to me. Don't skip the baking soda step, and do it separately like the recipe says. Yum!

2 C. sourdough starter, room temp (straight out of the fridge will work)

1/4 C. milk if starter is very thick (use nut milk for vegan)

2 Tbsp. sugar (I use coconut sugar)

1 egg (or flax egg for vegan)

4 Tbsp. oil (I use aapplesauce)

1/2 tsp. salt

1 tsp. baking soda (reserve for later)

1 Tbsp. warm water

1) In a large mixing bowl, combine sourdough starter, sugar, egg, olive oil, and salt. Mix well. If batter is very thick, add 1/4 milk or to desired consistency. Set aside.

2) In a small bowl, dilute 1 tsp. baking soda in 1 Tbsp. warm water. Set aside until ready to cook your pancakes.

NOTE: Only add the baking soda/water mixture to the pancake batter just before you are ready to cook the pancakes. Make certain everything is ready to go and the griddle is hot, so the pancakes can be cooked while the air is still working in the batter. This will produce lighter, fluffier pancakes.

3) When ready to cook your pancakes, fold the baking soda/water mixture gently into the prepared pancake batter. (Do not beat it!) This will cause a gentle foaming and rising action in the batter. Let the mixture bubble and foam a minute before using.

4) Ladle batter onto hot griddle. (We cook them in butter!)

5) Cook as you usually do pancakes: 1-2 minutes per side, flipping once you see bubbles beginning to form on the top side. Remove from heat and serve immediately (or keep them in a warm oven until ready to serve). Enjoy!

* If you don't have a GF sourdough starter—and don't have a GF sourdough friend who can give you some—you can start your own! Follow the directions here.

This recipe is adapted from this original wheat sourdough pancake recipe, which is delicious and is our very favorite! The regular wheat sourdough starter makes thinner pancakes, almost like crepes. Yum!

Aunt Kim's Baked Beef Chimichangas

2 pounds beef roast (Aunt Kim uses a chuck roast)
2 pkg. fajita seasoning
2 Tbsp garlic, diced
1 large onion, sliced in half moon rings
1 can diced green chiles
1/4 C. fresh cilantro
1 can refried beans
1 pkg. colby jack cheese
2 pkg. soft taco shells, 10-count
sour cream for garnish
vegetable oil or cooking spray

1) Heat skillet on high heat with a  drizzle of olive oil.
2) Place roast in pan and sear on both sides. (Be sure to wear a trash bag like Aunt Kim!)
3) Place seared roast in slow cooker on high heat.
4) Slice onion and place on top of roast with garlic, fajita seasoning, and 1/2 C. water.
5) Let cook for 4 hours or until you can shred the beef with a fork. (It takes longer!)
6) Shred the beef with two forks. (Aunt Kim's meat-shredder claws are great!)
7) Add the green chiles and chopped cilantro to a bowl. Mix together with the shredded beef.
8) Preheat oven to 400 degrees.
9) Heat refried beans on stove until heated, creamy, and easily spreadable.
10) Warm soft taco shells in the microwave about 30 seconds, just until warm.
11) Spray baking sheets with cooking spray.
12) Assemble chimis by spreading beans, cheese, beef mixture on tortilla shells, then fold.
13) Eyeball how much to put in each shell, which will be tri-folded.
14) Place on baking sheet, seam side down.
15) Using a pastry brush, brush finished chimis with oil or spray them with cooking spray.
16) Heat in oven for 15 minutes. Keep on eye on the bottoms of chimis so they don't burn.
17) Remove chimis from the oven. Top with cheese and place under broiler for 2-5 minutes until cheese is bubbly. Keep a close watch so they don't burn.

NOTE: This original recipe came from Just a Pinch Recipes.

Beach Week 2020

Aunt Kim's Coconut Cake

This recipe appeared originally in Just a Pinch Recipes as "Coconut Brunch Bread." With the glazed icing, it is delicious but very sweet... every bit a cake!

6 eggs
3 C. sugar
1 1/2 C. oil
3 tsp. coconut extract
4 1/2 C. flour
3/4 tsp. baking powder
3/4 tsp. salt
1 1/2 C. buttermilk
1 1/2 C. flaked coconut
1 1/2 C. chopped walnuts

1) Preheat oven to 350 degrees.
2) Beat first four ingredients together and blend well.
3) Mix dry ingredients.
4) Add dry ingredients to egg mixture, alternating with buttermilk, coconut, and nuts.
45 Spoon into 3 large loaf pans or 1 10" bundt pan.
6) Bake at 350 degrees for 50-60 minutes if using loaf pans, or 1 1/2 hours if using bundt pan.

ICING:
1 C. sugar
1/2 C. water
2 Tbsp. margarine (I always use butter)
1 tsp. coconut extract

1) While bread is baking, combine sugar, water, and butter in small saucepan.
2) Boil for 5 minutes. Remove from heat and add coconut extract.
3) Remove warm breads from pan(s).
4) Place back in pans and pour hot syrup over top of the warm cake.
5) Let stand 4 hours or more before slicing and serving.

Beach Week 2020

Rainy Day Egg Drop Soup

One of Molly's favourite kinds of dishes is the warm noodle broth, but in college she would often just opt to cook noodles in a water and soy sauce mixture in between study sessions, which isn't very nourishing.

Since it's cold and rainy, I whipped up this much heartier version for our dinner. She asked me to make it another time, so I'm writing it down here for future reference. If you make it, let me know what you think!

Note that this recipe only makes enough for two as a main dish, but could easily feed more as a side to another Asian-fusion dish.

Ingredients:

• Water
• Chicken bouillon powder
• Soy sauce
• Powdered garlic
• Powdered ginger
• Sesame seeds
• Whole prickly ash pods
• Chili bean paste
• Sesame oil
• Black pepper
• Sugar
• Eggs
• Somen noodles

Directions:

1. Boil 3 cups of water. Add a heaping tablespoon of chicken bouillon powder, stir, and let boil for a couple minutes.
2. Add a splash of soy sauce, a generous dash of garlic, a few fingerfuls of the prickly ash, a good dusting of sesame seeds, a teaspoon of the chili bean paste, a generous dash of black pepper, a generous dash of sugar, a little bit of sesame oil, and as much ginger as you'd enjoy (I put in just a little less than the garlic).
3. Stir everything together, then let the mixture boil for a couple minutes until it becomes a nice broth.
4. In a separate bowl, mix two eggs with a quarter cup cold water. Pour the egg mixture into the broth, stirring the whole time with a fork. Boil for a good three or four minutes, until the eggs have cooked into lots of little visible chunks swirling in the broth.
5. Add a packet of somen noodles and boil for two minutes, stirring at intervals. (Our somen noodles come in a package with several individually bound sections of noodles. I used one of the individual sections, not the whole package.)
6. Let sit for a couple minutes, then serve up into two bowls and enjoy!

Aunt Nita's Spaghetti

1 large onion, diced
2 Tbsp. finely chopped garlic (2-3 cloves)
3 lbs. lean ground beef
chile powder (hefty sprinkling)
salt and pepper to taste
1 large can tomato sauce
1 large can tomato paste
1 can mushrooms (stems and pieces)—optional
parmesan for topping

1) Sauté onion and garlic in oil until clear. (Add garlic after onion has cooked a little bit to avoid burning it.)

2) Brown ground beef with onion and garlic.

3) Add seasonings.

4) Add tomato sauce and tomato paste. Then fill each can almost full with water and add to sauce.

5) Simmer until flavors are well-blended and sauce is right consistency.

6) Add mushrooms toward the end and simmer until warm.

7) Serve over al dente spaghetti noodles with a nice Italian salad and good crusty Italian bread.

8) Serve Mumama's Banana Pudding for dessert! :)

Elanore's Favorite Chicken Salad

This is a knock-off of the very delicious rotisserie chicken salad from Fresh Market. It is so simple, and very delicious. 

The secret is to shred the chicken and make the chicken salad while the chicken is still warm.

1) Tear/shred the flesh of one rotisserie chicken by hand. Don't chop it!

2) While it is still warm (this is important), rub in the following ingredients:

Hellman's mayonnaise

sea salt

celery salt

cracked black pepper

celery, finely diced 

Everything is to taste, and quantities are according to your preferences.

Zucchini Bread

I received this text from our son, Philip, today: "I'm really hoping to find our nice childhood recipe for zucchini bread, since it's not on Sharing Recipes." So, as requested, here it is!

3 eggs
2 C. sugar
1 C. oil (I use light/"regular" olive oil, but not EVOO)
1 T. vanilla extract
2 C. unpeeled zucchini, coarsely grated
2 C. flour (gluten-free one-to-one blends work fine)
1 tsp. cinnamon
2 tsp. baking powder
1 tsp. salt
1/4 tsp. soda
1 C. pecans, chopped
8 ounces cream cheese (optional, for serving)

Beat eggs until frothy. Beat in sugar. Add oil and vanilla and beat until thick and lemon colored. Add loosely packed, grated zucchini. Sift together dry ingredients and add to egg mixture. Fold in pecans. Pour into 8x4-inch greased and floured loaf pan, or 3 small loaf pans. Bake at 350 degrees for 1 hour. Bake 45 minutes for small loaves. Cool in pan for 10 minutes. Serve plain or with cream cheese.

This recipe originally appeared in a favorite cookbook, Well Seasoned: A Southern Classic.


I'm really hoping to find our nice childhood recipe for zucchini bread, since it's not on Sharing Recipes