Saturday, July 28, 2012

Corn Moussaka

This is a delicious casserole. It is also different, with the flavors of corn, tomato and cinnamon coming together harmoniously. I spotted this recipe in a magazine (Sunset ?) over 25 years ago. I have been making it ever since, I think your family will enjoy it as well. The only liberty I have taken with the recipe is the type of corn used as well as the amount.


Corn Moussaka
adapted from: Sunset Magazine
350F

corn, 2 -3 c frozen corn OR 1 - 2 15 oz canned corn, drained very well
1 pound lean ground beef
1 T flour
8 oz can tomato sauce
1/4 c water
1/2 t garlic salt
1/4 t rounded top cinnamon - 1/4 t flat top is not enough, but 1/2 t is too much

2 eggs
1 16 oz carton cottage cheese
1/3 c parmesan cheese

Spread corn in a 1 1/2 qt flat bottom oven proof casserole.


Brown beef, drain excess fat. Sprinkle with the flour cook an addition minute. Add garlic salt, cinnamon,  tomato sauce and water. Stir well and simmer until thick, about 10 minutes, spread over corn.







The garlic, tomato and cinnamon are absolutely delicious together. 


Bake 20 minutes











 


Beat eggs well, stir in cottage cheese and Parmesan cheese. Spread over meat mixture.


Bake 25 - 30 minutes or until topping is cooked. If desire, broil a minute or two to brown.


Serves 6

Recipe rating:  Oh Yes! (will make again)

As always, thanks for taking a moment to stop and say hello. I appreciate your time and your wonderful comments!

this post is shared with:
yellow and pink saturday@how sweet the sound

Friday, July 27, 2012

Apple Butter in the Crockpot, Recipe rewind because some things are too good to miss!

Recipe rewind, because in the beginning there is a blogger who has no readers. She still posts great food in hopes that the readers will come..........you can also view it here in the archives, Wednesday October 20, 2010.

I do not have my own apple tree, but granddaughter has one in her backyard. It was planted on her fifth birthday. At this time however, too immature to produce many apples.

Not enough for apple butter, that's for sure. Maybe in a few years, I can teach my granddaughter how to make apple butter from the apples on her apple tree. Until then.....

I love apple butter, it has many uses, besides being spread on hot toast.

Stir a couple of spoonful into pan drippings for a different way to de-glazed and make a quick and delicious pan sauce.

Mix it with cream cheese for a tasty dip.

Use it as a filling between cake layers.

Use it in place of some of the shortening/fat in a recipe.

There is more, and I am sure you get the idea.

So until I have a tree to work with............

I use to live in Yakima and I am familiar with Snokist. This company processes many of the Yakima grown apples. When I noticed these large cans at Costco, I knew my apple butter was only a crock pot away.


Start this in the evening and right after breakfast, you are ready to process the finished jars.


Crock Pot Apple Butter
adapted from Sage Trifle

1 # 10 can of water pack applesauce
2 c sugar
2 T cinnamon
1/8 t cloves
1/4 t allspice

Mix all ingredients in a large crock pot. Cover with a towel or screen, cook on low all night.











Place a small plate in the freezer, to use the next morning.

In the morning, this will have reduced down about 1/3 in volume. Place a small spoonful on the plate and let cool. If thick enough, turn off crock pot and prepare jars and a boiling water bath. If not let cook another hour or two, then prepare jars and water bath.

Jar up the butter, lid and cap, per manufacturers instructions. Process 12 minutes in a boiling water bath.

These jars are from the first batch, what is in the crock pot right now, 
will not be ready to jar up for about 12 - 15 hours.

Yield about 5 pints and hopefully some for now.

As always, thanks for taking a moment to stop and say hello. I appreciate your time and your wonderful comments!

This post is shared with:
full plate thursday@Miz Helens

Sunday, July 22, 2012

Fried Mashed Potatoes, just like grandma's!

Thinking about my grandmother this morning, got me to remembering her frugal ways. So many of her ways are incorporated into my own life. Food was never wasted, period. One thing she would do for us when we stayed the night is make her fried mashed potatoes.


She called them "cakes" but the ingredients were simple, leftover mashed potatoes and an egg. The secret is in the cooking time, remember these are mashed potatoes and much stiffer when cold. It takes a while to brown up the cakes, so you must be patient.....we just happen to have some leftover potatoes from our pot roast dinner, so lets make some "cakes" for breakfast.



Like so many delicious old fashioned food,  these are not pretty, only tasty!

My grandma's potato cakes
by the seat of my pants
makes "a few!"

leftover mashed potatoes - about 1 1/2 cups
1 egg
salt and pepper


Place the potatoes in a bowl, add the egg and mix well. The easiest way to do this is with a potato masher.


Drop the potato mixture into a frying pan, gently flatten, season generously with salt and pepper.


Cook on medium heat for about 5-7 minutes, gently turn and continue cooking until firm to the touch, you want the cakes to cook all the way through, there is raw egg in the middle otherwise.

Serve with eggs and toast with homemade jam for a delicious breakfast!

Recipe rating:  Oh Yes! (will make again)

As always, thanks for taking a moment to stop and say hello. I appreciate your time and your wonderful comments.

this post will be shared with:
see ya in the gumbo@Me Enplace
hearth and soul@premeditated leftovers
using leftovers @ carol's chatter

Wednesday, July 18, 2012

Chunky Peanut Butter Chocolate Chip Triangles or Bars!

We are having rain today. Who knew that in July, we would be having rain? For the past 2 days I have worked outside, getting the backyard in shape, for some outdoor enjoyment. We once again have a patio to enjoy, and a compost structure for the upcoming garden plot. There is lots to do, when you move to a different home.....But today we are having rain, and there is a bit of a chill to the air, that only means one thing.....time to bake some cookies!

I am participating in this month's Taste and Create, and I have been matched with, NO REASON NEEDED. She is a busy lady! You might try viewing her skydiving photos, however I could not get the photos/blog post to show after the banner stopped.

One of the recipes that caught my eye, were these Chunky Peanut Butter Triangles. However I have taken the liberty to include all the major ingredients in the title, because peanut butter and chocolate are such a happy pair!


Chunky Peanut Butter and Chocolate Chop Triangles
adapted from:  NO REASON NEEDED
350 degree oven

note:  this was found in a Splenda cookbook, feel free to substitute Splenda for the listed sugar below.

1 1/2 c flour
1/2 t baking soda
3/4 c peanut butter
1/2 c butter
1/3 c sugar
1/3 c brown sugar
1 egg
1 t vanilla
1 large package chocolate chips OR 2 1/2 c chocolate chips


Combine flour and soda, set aside.


Cream peanut butter and butter together, add sugars, mix well.

Add egg and vanilla, mix until creamy.

Stir in the flour mixture until smooth and well mixed, stir in chocolate chips.






Dough is crumbly, but presses nicely into the pan.
 
Press into a prepared 9X13 pan.

Bake 20-25 minutes or until done in your oven.

Let cool, cut into squares (3 across and 7 along the side) and then into triangles, to make 42 pieces.

However I don't see me cutting these thick chewy bars in that pattern! Probably 4 across and 6 down the side for 24 bars. However you can decide, it is your own kitchen!

Recipe rating:  Oh Yes! (will make again)

As always, thanks for taking a moment to stop and say hello. I appreciate your time and your wonderful comments!


this post is shared with:
hearth and soul@premeditated leftovers
full plate thursday@miz helen's





Friday, July 13, 2012

Parsley Buttermilk and Parmesan Salad Dressing. Recipe rewind, because some things are too good to miss!

Recipe rewind, because in the beginning there is a blogger who has no readers. She still posts great food in hopes that the readers will come..........you can also view it here in the archives, March 7, 2011.



I am probably going to be called the crazy parsley lady, at some point, but I really think we do not eat enough of that stuff. Vitamins A and C, available year round with a nice herbal flavor that does not overpower. The essence of fresh could not be displayed any better than through parsley. I have come to love the stuff. Call me crazy...........but this is delicious!


Parsley, Buttermilk and Parmesan Dressing
adapted from: the Horn of the Moon Cookbook


3-5 cloves garlic (if you like more, use more)

Some have asked about my frozen garlic rolls, this is my last one. I will be making more soon and will share that process here.

1/4 t salt
1 t sugar
1/4 c mayonnaise
1 c buttermilk (or half milk and half yogurt or sour cream)
1 c packed fresh parsley sprigs (remove the lower, tougher stems)

1/4 c freshly grated Parmesan cheese



 Rinse the parsley well, trim lower/tougher stem portion.














  Spread parsley out on toweling, inspect and remove any unacceptable leaves and/or stems. Roll up firmly, and "wring out" gently to release excess water into the toweling.







Place all ingredients except Parmesan cheese in a food processor or blender, process until smooth.














Add cheese process additional 30 seconds. When processed, decant into a refrigerator jar.


makes approximately 1 2/3 cups. Chill and enjoy.

As always, thanks for taking a moment to stop and say hello. I appreciate your time and your wonderful comments!

this post is shared with:
a gallery of favorites@premeditated leftovers
cookbook sunday@coucous and consciousness

Wednesday, July 11, 2012

Simple, Sweet and Sour, Salad dressing


Frugal and cooking with what you have go hand in hand, no doubt about it. Use it up or do without also go hand in hand, however often times that is not possible in the kitchen. Keeping a well stocked pantry is the key to being frugal and it offers the freedom to step into the kitchen to cook, without the interruption of going to the store.


Speaking for myself, once home from work, I do not want to leave the house for something like a missing ingredient. After all, I just got home and home is where I want to be after working and commuting all day.


So lets make a simple, sweet and sour, salad dressing. Keep it ready to drizzle on sliced tomatoes and cucumbers for a quick side dish to round out the meal. Or toss salad greens and top with sliced almonds, or you decide, it is your kitchen!

Sweet and Sour Dressing
adapted from:  Desperation Dinners!
makes about 2/3 c

3 T rice wine vinegar or distilled white vinegar
3 T soy sauce (reduced sodium)
1 T ketchup
1 T sugar
1/2 t grated ginger
1/2 t minced garlic

Put it all in a screw top jar, shake and then drizzle!


Recipe rating:  It's Ok. (tasty but not special)

As always, thanks for taking a moment to stop and say hello. I appreciate your time and your wonderful comments!

this post is shared with:
cookbook sundays@coucous and consciousness
full plate thursday@Miz Helen's 



Monday, July 9, 2012

Any Fruit Cobbler (for crust lovers), tried and true

I loved the first one I made, but I am all about the crust! So here is my adaptation of that one, to satisfy the crust lovers (like me!) out there.

This cobbler is apricot with cardamom.

Tried and True Cobbler, for crust lovers!
adapted from:  Dinner, a love story
375 degree oven


2 1/2 - 3 c fruit - your choice, peaches, berries apricots - feel free to mix and match!
about 1 T fresh lemon juice - I used about 1/3 of the lemon
2 T sugar
The dish to the rear is a 9X13, but from this angle the dish with the fruit looks larger, however it is a 7X11 inch baking pan. I wanted to show the difference in size, but completely failed with this photo.....such is life in a real kitchen!

1 c flour
1 c sugar
1 t salt
3/4 t cinnamon - or your favorite spice that goes well with the fruit used
1 egg
5 T butter, melted

Preheat oven. Place fruit in a 7X11 pan, sprinkle with lemon juice, and then the sugar.

In a medium sized bowl, stir together the flour, salt and cinnamon. Drop in the egg, and stir with a fork until a dry crumbly mixture is achieved. Sprinkle evenly over fruit. Drizzle with the butter.


Bake 35-45 minutes or until done in your oven.


And of course, serve with a scoop of vanilla ice cream, the simply enjoy!

Recipe rating:  Oh Yes! (will make again)

As always, thanks for taking a moment to stop and say hello. I appreciate your time and your wonderful comments!

this post is shared with:
hearth n soul@premeditated leftovers
food on friday @ carol's chatter


Friday, July 6, 2012

Worm Box, want one? Make one with help from this post

I have wanted a worm box for some time. Since moving to the new house, I have made a few changes. One change was to stop having yard debris pick-up. What would have gone in the yard debris container, is now going to be compost and if need be, worm food.

Yep, worm food. On those days that the kitchen does not yield enough food for the worms, I will grab a bit off the top of the compost pile. Grass clippings, leaves, and bits of sod, are all nice meals for worms.

Purchase two large, lidded containers. You will want solid color containers, remember worms usually live underground and prefer the darkness.


Drill some well placed holes.

Larger holes around the sides, and smaller ones in the bottom.

This container has no holes. This is a "catch" container for any fluids that might drain away from the worm box. You will need two pieces of wood or bricks to support the worm box. 

Stack the containers, add food scraps and worms. And a little bit of water, again remember worms are usually underground where it is moist. Keep both covered with a layer of shredded newspaper, which the worms will also consume with gusto! I plan on adding a layer of shredded newspaper and then a layer of my homemade brown bag mulch.

After a few days or weeks, you can start harvesting the castings. When you are ready to harvest, place the food to one side of the box, and the worms will naturally stay on that side, to feed. The side without food will be easy to harvest from.

You can harvest the tea as soon as it begins to collect in the catch container. To make a gallon of worm tea, add 1 T of the dark fluid to a gallon of water. Your house plants will love you for it!

A worm box is a living part of gardening and homemaking. This box will sit in my garage, where it won't get too hot or too cold, depending upon the season. Also an easy and convenient place to quickly take kitchen scraps.

I know if I keep these tasks easy, it will be easy to work them into my day. Stay tuned there will be more worm box posts, as I learn, harvest and use the castings and tea.

This information was originally found here. Thank you, queen bee!

As always, thanks for taking a moment to stop and say hello. I appreciate your time and your wonderful comments!

this post shared with:
gallery of favorites@premeditated leftovers
hearth n soul@ premeditated leftovers