Monday, November 26, 2012

Clams in Chorizo Broth

Clams in Chorizo Broth
adapted from: The Phoney Gourmets
Serves 4-6

1/4 pound bulk Chorizo ( or 2 small links, remove sausage from casing)
1 T olive oil
1-2 cloves garlic, minced
2 c rich beef stock
salt to taste

2-2 1/2 pounds clams, scrubbed well

Saute Chorizo and garlic in the olive oil. Drain excess fat. Add beef stock, bring to a boil, cover and simmer for 12-20 minutes to cook sausage completely. Taste for salt, bring back to a boil, add clams and boil for 5 minutes or until clams open.

Serve in small bowls with crusty bread for dipping!


Recipe rating:  Hmmmm. (thought this would be better)

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

Weekend Cooking @ Beth Fish Reads

food on friday @ carol's chatter

Tuesday, November 20, 2012

Broccoli (or any vegetable) and cheddar soup

This is easy and delicious! I have made it twice in about 10 days. The first time per the recipe, the second time with what I had on hand and each pot of soup was simply wonderful.....

 Garnished with shaved cheese and paprika

Broccoli and Cheddar Soup
adapted from, Ivy Manning as published in the Oregonian
makes 4 servings

2 T olive oil
1/2 medium onion, diced
2 or 3 cloves garlic, minced (one slice from my garlic logs)

1 1/2 pounds broccoli, tough stem ends removed and chopped, approximately 6 cups
6 c frozen cauliflower, broccoli, carrot mix

1 ( 15-16 oz) Cannoli beans
1 1/2-2 c cooked white beans of your choice

4 c chicken bone (you can also use vegetable stock) stock
4 c water and homemade bouillon

1 t thyme leaves, finely crumbled
few grinds of pepper

1 t yellow (ball park) mustard - don't leave this out...
4 oz sharp cheddar cheese, grated

Saute the onions and garlic in the oil, until wilted, and just starting to turn golden brown.

Add stock or bouillon, seasonings and the vegetables, including the beans. Bring to a boil, reduce heat and simmer for 20 minutes or until vegetables are very tender.

Puree with a stick blender, add cheese and mustard and stir until cheese is melted.

Serve and enjoy.

Recipe rating:
Oh Yes! Will make again.

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

Saturday, November 17, 2012

Pineapple Raisin Sauce for Ham, 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 can also view it here in the archives, Friday December 3, 2010.

It is funny how you will remember, a food memory, from many years gone by. In thinking to myself how I might “market” the December 2010 Culinary Smackdown, without pestering every blogger I know into smithereens, I remembered a sauce my Mom use to make to serve with ham, because it had raisins. I also remember that most of it would be eaten at dinnertime, and only a spoonful was leftover. I usually ate that last little bit, so I could wash the dish.  

Turkey was for Thanksgiving, always. I remember having turkey at Christmas, but I believe that only happened a couple times. Once we had goose, stuffed with apples, prunes and onion quarters. Usually though roast beef was Christmas dinner, roast beef and Yorkshire pudding. As much as I love Thanksgiving, two holiday turkey dinners in a row is too much turkey. I have been making a roast beef dinner for years now, and this year we will be having beef and ham. Ham because my new employer generously gives a turkey at Thanksgiving and a ham at Christmas. And we all know, ham needs Pineapple Raisin Sauce!

When I first started worrying that no one would submit an entry for the Smackdown, I remembered that pineapple raisin sauce. I remembered it because of the raisins, not because I can also be an excessive worrier! Like many of the foods cooked and served, Mom did not use a recipe for the sauce. I remember the sauce so vividly; I think I can recreate it in my own kitchen. I know it started with a can of crushed pineapple, including the juice. Then a big handful of raisins, some brown sugar, a bit of cider vinegar. 

The raisins were tender, not chewy. I also remembered that part. Oh and I remember a dash of cloves. I can see the little red and white tin in her hand, then a quick downward shake to get that “dash” to come out of the can. With exception to the raisins, I imagine that the order per say, does not matter.

A quick google for pineapple raisin sauce for ham produces 60,700 results. I was surprised at that number. It appears that a lot of folks eat pineapple raisin sauce with their ham.

(my mom) Mary’s Pineapple Raisin Sauce for Ham

1 c raisins
1 c water
dash salt

1 8 oz can crushed pineapple – do not drain
1 T cider vinegar
1/3  – 1/2 c brown sugar ( if you like a sweeter sauce, use the full measure)
dash cloves

1/4 c water
1 - 2 T corn starch ( I remember Mom’s sauce would stay on your ham!)

Place raisins and water in a medium size saucepan, cover. Bring to a boil, reduce heat and simmer 10 minutes.

Add the pineapple, vinegar, brown sugar and cloves, return to a simmer. Let simmer while making the slurry.

Combine the cornstarch and water, stirring until smooth. Pour into the simmering fruit in a thin stream, stirring continuously. Cook, until mixture is thickened and transparent. Serve with ham.

As always, thanks for taking a moment to stop and say hello.

I appreciate your time and your wonderful comments!

Monday, November 12, 2012

Spaghetti Stuffed French Bread, oh yeah!

There is no way I would have thought this would be delicious, but it is I tell you!

Spaghetti Stuffed French Bread
by the seat of my pants
350 degree oven

2 or more servings of left over spaghetti with meat sauce - warmed up
1/2 loaf of leftover french bread
4 slices of cheddar cheese

Cut bread in half down the middle, spread open.

Cover  with the warm spaghetti.

Add cheese slices, bake 15 minutes.

Cut into slices for open faced "sandwiches".

Serves 4-6

Recipe rating:  Oh Yes! (will make again)

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

this post shared with:
food on friday @ carol's chatter
using leftovers @ carol's chatter

Sunday, November 4, 2012

Chocolate Cupcakes, the self filling kind!

Chocolate Cupcakes
adapted from:  The Frugal Foodie Cookbook
350 degrees

Chocolate Cake Batter
3 c flour
2 c sugar
1/2 c cocoa powder (press through a seive)
2 t baking soda
1 t salt
2 c cold water
2/3 c oil
2 T vinegar
2 t vanilla

Combine all dry ingredients, in a large bowl. Add all wet ingredients, mix whip a whisk, until smooth.

Cream Cheese Chocolate Chip Filling
1 8 oz package cream cheese
1/3 c sugar
1 egg
1 c chocolate chips

Cut cheese into 1 inch cubes, combine with sugar and egg, until smooth. Stir in chocolate chips.

Assemble the cupcakes:

Divide batter into 24 prepared muffin cups. Top with the filling, evenly.

I can be a drippy dipper with batter, don't let the messy look deter you from these goodies!

Bake 25 minutes or until done in your oven.

Makes 24 cakes

Serve with vanilla ice cream! For a special dessert, frost with your favorite chocolate buttercream frosting or glaze.

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!