Mango and Raspberry Tart
1 pie crust
1 cup sugar
¼ cup cornstarch
¼ teaspoon salt
2 ½ cup sliced ripe mangoes
1 ½ cups plain yogurt
3 egg yolks
1 tablespoon lime juice
1 basket raspberries, rinsed
Press the pie crust into a pan or use a muffing pan to make individual tarts. Prick the bottom and sides with a fork. Line with foil and bake at 450° for 8 minutes, then remove foil and bake for 5 to 6 minutes more. Cool completely. In a medium saucepan stir sugar, cornstarch, and salt. Place mango in food processor and blend until smooth (about 1 ½ cups). Stir the mango and yogurt into sugar mixture. Cook and stir over medium heat until thickened and bubbly. Cook and stir for two minutes more. Remove from heat. Slightly beat egg yolks. Gradually stir 1 cup of hot mixture into yolks. Pour egg yolk mixture back into hot filling. Bring to a gentle boil. Cook and stir for 2 minutes more. Remove from heat. Stir in lime juice. Fold in raspberries. Pour filling into the crust. Cool for a bit, and then chill in fridge for at least four hours.
...from Better Homes and Gardens Baking Book
Saturday, September 27, 2008
Hashbrown Casserole
Hash Brown Casserole
1 thawed package (2 lb) frozen hash browns “southern style” the little cubes work best
½ cup chopped onion
1 can (10ish oz) condensed cream of mushroom soup
2 cups (16 oz) dairy sour cream
2 cups grated cheddar cheese
1 teaspoon salt
¼ teaspoon pepper
1 cup fine dry bread crumbs
Mix all ingredients except bread crumbs and butter in a large bowl. Put mix into greased oblong glass baking dish. Sprinkle bread crumbs over the top. Bake uncovered at 350° for 45 minutes.
...from my sister's college roommates.
1 thawed package (2 lb) frozen hash browns “southern style” the little cubes work best
½ cup chopped onion
1 can (10ish oz) condensed cream of mushroom soup
2 cups (16 oz) dairy sour cream
2 cups grated cheddar cheese
1 teaspoon salt
¼ teaspoon pepper
1 cup fine dry bread crumbs
Mix all ingredients except bread crumbs and butter in a large bowl. Put mix into greased oblong glass baking dish. Sprinkle bread crumbs over the top. Bake uncovered at 350° for 45 minutes.
...from my sister's college roommates.
Beer Batter Pancakes
Beer Batter Pancakes
1 1/3 cups flour
2 tsp baking powder
1/4 tsp salt
1 tbsp sugar
1 tbsp oil
1 tsp vanilla
1 can or bottle of beer (could be cheap champagne, soda, hard lemonade, etc)
Combine dry ingredients in one bowl, leaving a well in the center. In another bowl, combine all the wet ingredients. Fry on a griddle or frying pan. Pancakes are ready to flip when most of the bubbles on the uncooked side have popped and the edges are starting to dry.
Awesome things to add: blueberries, cinnamon, apples, raspberries, pumpkin, top with bananas, pecans, throw in some oat ground up oatmeal… The theme of this meal is “hey, what do I have laying around that can be turned into actual food?” One of the best batches I ever made was the day after college was over forever and I didn’t want to leave the house. Instead, I used the bottle of mike’s hard lemonade from my old housemate that had been sitting in our fridge since December and an apple that was about to pass its prime. Yummy!
...from a cheap and easy vegetarian cookbook.
1 1/3 cups flour
2 tsp baking powder
1/4 tsp salt
1 tbsp sugar
1 tbsp oil
1 tsp vanilla
1 can or bottle of beer (could be cheap champagne, soda, hard lemonade, etc)
Combine dry ingredients in one bowl, leaving a well in the center. In another bowl, combine all the wet ingredients. Fry on a griddle or frying pan. Pancakes are ready to flip when most of the bubbles on the uncooked side have popped and the edges are starting to dry.
Awesome things to add: blueberries, cinnamon, apples, raspberries, pumpkin, top with bananas, pecans, throw in some oat ground up oatmeal… The theme of this meal is “hey, what do I have laying around that can be turned into actual food?” One of the best batches I ever made was the day after college was over forever and I didn’t want to leave the house. Instead, I used the bottle of mike’s hard lemonade from my old housemate that had been sitting in our fridge since December and an apple that was about to pass its prime. Yummy!
...from a cheap and easy vegetarian cookbook.
Cuban Chicken
Cuban Chicken
I have no idea what makes oregano "Cuban," but I do remember this being tasty when I was a meat eater.
Chicken
¼ green pepper, diced
3 cloves garlic, chopped up
1 medium onion, diced
¼ teaspoon oregano
1 can tomato sauce
1 cup water
Fry the chicken to brown, but not done. Take the chicken out of the grease. Add green pepper, garlic, onion, and oregano to the grease (mmmm grease). Sizzle everything lightly and add tomato sauce and water. Place chicken back into mixture and simmer until tender. This recipe is for one chicken, increase veggies as needed.
For Cuban tofu or other not-meat products, cut the tofu into whatever sized chunk you desire. For the amount of sauce this makes, you’ll need a whole block. In another pan, fry everything in veggie broth with some olive oil instead of chicken grease. Follow the rest of the recipe.
I have no idea what makes oregano "Cuban," but I do remember this being tasty when I was a meat eater.
Chicken
¼ green pepper, diced
3 cloves garlic, chopped up
1 medium onion, diced
¼ teaspoon oregano
1 can tomato sauce
1 cup water
Fry the chicken to brown, but not done. Take the chicken out of the grease. Add green pepper, garlic, onion, and oregano to the grease (mmmm grease). Sizzle everything lightly and add tomato sauce and water. Place chicken back into mixture and simmer until tender. This recipe is for one chicken, increase veggies as needed.
For Cuban tofu or other not-meat products, cut the tofu into whatever sized chunk you desire. For the amount of sauce this makes, you’ll need a whole block. In another pan, fry everything in veggie broth with some olive oil instead of chicken grease. Follow the rest of the recipe.
Monday, August 4, 2008
Refried Beans
Refried Beans
1 pound of dried beans (pinto, canary, or flor de mayo)
½ onion
1 clove of garlic
1 chile de arbol
Vegetable oil (enough to cover the bottom of a large skillet)
Salt to taste
Dried beans can take a while to cook...so in order to speed up the process, wash them, and then soak the beans overnight in water to soften them (if you don’t do this, it’s not a fatal error, but they’ll just take longer to cook).
Put the beans (pre-soaked or not...but definitely washed) in a large pot with plenty of water. Add the onion, saving a small peice for later – one petal will be enough, the peeled clove or garlic, and about a half teaspoon of salt (we’ll add more later). Cook the beans until very soft (so that you can easily smash them between your fingers). The cooking time will vary greatly depending on whether or not they were soaked, and what kind of bean it is. Be careful as you are cooking them not to let all the water evaporate – add water as needed until they are fully cooked.
In a big saucepan, heat the vegetable oil with the onion petal that you saved and the chile de arbol until the onion is browned (it will be very hot – careful!). Take the saucepan off the heat and let the oil cool down a bit before adding in half of the strained beans (VERY IMPORTANT: If you put the beans in the oil while it is still really hot you will create a burning oil shower that is not pleasant in the least). After you put the beans in the pan add salt and stir. Let the beans cook on high for about 5 minutes, then begin using the back of a big spoon to smash the beans in the pan as they cook until you have smashed most of them. Take out the chile and the onion before serving.
You can refry the rest of the beans as well, or you can put them in an airtight container and refrigerate or freeze them for another day!
...From my cousin who lived in Mexico for several years.
1 pound of dried beans (pinto, canary, or flor de mayo)
½ onion
1 clove of garlic
1 chile de arbol
Vegetable oil (enough to cover the bottom of a large skillet)
Salt to taste
Dried beans can take a while to cook...so in order to speed up the process, wash them, and then soak the beans overnight in water to soften them (if you don’t do this, it’s not a fatal error, but they’ll just take longer to cook).
Put the beans (pre-soaked or not...but definitely washed) in a large pot with plenty of water. Add the onion, saving a small peice for later – one petal will be enough, the peeled clove or garlic, and about a half teaspoon of salt (we’ll add more later). Cook the beans until very soft (so that you can easily smash them between your fingers). The cooking time will vary greatly depending on whether or not they were soaked, and what kind of bean it is. Be careful as you are cooking them not to let all the water evaporate – add water as needed until they are fully cooked.
In a big saucepan, heat the vegetable oil with the onion petal that you saved and the chile de arbol until the onion is browned (it will be very hot – careful!). Take the saucepan off the heat and let the oil cool down a bit before adding in half of the strained beans (VERY IMPORTANT: If you put the beans in the oil while it is still really hot you will create a burning oil shower that is not pleasant in the least). After you put the beans in the pan add salt and stir. Let the beans cook on high for about 5 minutes, then begin using the back of a big spoon to smash the beans in the pan as they cook until you have smashed most of them. Take out the chile and the onion before serving.
You can refry the rest of the beans as well, or you can put them in an airtight container and refrigerate or freeze them for another day!
...From my cousin who lived in Mexico for several years.
Peanut Butter Globs
Peanut Butter Globs
Because even I have to admit that corn syrup and peanut butter can be really wonderful...
½ cup karo
¾ cup peanut butter
½ cup sugar
2 heaping cups corn flakes
Boil sugar and karo. Add peanut butter, mix well and add corn flakes. Drop on cookie sheet or wax paper.
Because even I have to admit that corn syrup and peanut butter can be really wonderful...
½ cup karo
¾ cup peanut butter
½ cup sugar
2 heaping cups corn flakes
Boil sugar and karo. Add peanut butter, mix well and add corn flakes. Drop on cookie sheet or wax paper.
Friday, August 1, 2008
Cheese Fondue
Cheese Fondue
8 ounces aged Gruyère cheese, cut into 1/4-inch cubes (about 1~2 cups)
4 ounces aged Emmental cheese, cut into 1/4-inch cubes (about 1 cup)
2 tablespoons all-purpose flour
1 teaspoon cayenne pepper
1/4 teaspoon freshly ground white pepper
1 cup medium-bodied white wine, such as Riesling or Sauvignon Blanc
1 tablespoon kirsch (cherry brandy)
2 teaspoons fresh lemon juice
1 baguette, cut into 1-inch cubes (about 8 cups)
3 Granny Smith apples, whole or cored and sliced
4 red pears, whole or cored and sliced
Red and green seedless grapes
Toss cheeses in a medium bowl with flour, cayenne pepper, and white pepper to coat, and set aside. Heat wine in a fondue pot over medium to low heat until it starts to bubble, about 5 minutes. Stir in cheese mixture, a little at a time. Stir in kirsch. Continue to cook, stirring, until cheese has melted, up to 20 minutes. Stir in lemon juice. The mixture should be smooth and almost bubbling. Transfer pot to its stand set over a burner. Serve immediately with bread and fruit for dipping.
...from my younger sister's friend's mom who got it from a cooking magazine.
8 ounces aged Gruyère cheese, cut into 1/4-inch cubes (about 1~2 cups)
4 ounces aged Emmental cheese, cut into 1/4-inch cubes (about 1 cup)
2 tablespoons all-purpose flour
1 teaspoon cayenne pepper
1/4 teaspoon freshly ground white pepper
1 cup medium-bodied white wine, such as Riesling or Sauvignon Blanc
1 tablespoon kirsch (cherry brandy)
2 teaspoons fresh lemon juice
1 baguette, cut into 1-inch cubes (about 8 cups)
3 Granny Smith apples, whole or cored and sliced
4 red pears, whole or cored and sliced
Red and green seedless grapes
Toss cheeses in a medium bowl with flour, cayenne pepper, and white pepper to coat, and set aside. Heat wine in a fondue pot over medium to low heat until it starts to bubble, about 5 minutes. Stir in cheese mixture, a little at a time. Stir in kirsch. Continue to cook, stirring, until cheese has melted, up to 20 minutes. Stir in lemon juice. The mixture should be smooth and almost bubbling. Transfer pot to its stand set over a burner. Serve immediately with bread and fruit for dipping.
...from my younger sister's friend's mom who got it from a cooking magazine.
Chocolate Cheesecake Swirl Cookies
Chocolate Cheesecake Swirl Cookies
½ cup sugar
½ cup brown sugar
½ cup butter
1 pkg. cream cheese, softened
1 egg
1 tsp vanilla
2 cups flour
½ tsp baking powder
¼ tsp salt
1 cup chocolate chips, melted and slightly cooled
Cream butter, sugars and cream cheese. Add eggs and vanilla until fluffy. Add flour, baking powder and salt. Drizzle melted chocolate over dough and fold gently, until marble pattern shows. Drop onto cookie sheets. Bake for 10 to 12 minutes at 350°.
...from a cookbook aptly titled, "Cookies." I can picture the cover in my head, but I don't remember any other specifics.
½ cup sugar
½ cup brown sugar
½ cup butter
1 pkg. cream cheese, softened
1 egg
1 tsp vanilla
2 cups flour
½ tsp baking powder
¼ tsp salt
1 cup chocolate chips, melted and slightly cooled
Cream butter, sugars and cream cheese. Add eggs and vanilla until fluffy. Add flour, baking powder and salt. Drizzle melted chocolate over dough and fold gently, until marble pattern shows. Drop onto cookie sheets. Bake for 10 to 12 minutes at 350°.
...from a cookbook aptly titled, "Cookies." I can picture the cover in my head, but I don't remember any other specifics.
Wednesday, July 30, 2008
Mississippi Mud Cake
Mississippi Mud Cake
Apparently my grandma used to make this all the time. By the time I was around the standard was lemon Jell-O cake, pound cake, and homemade ice cream. But when someone finally made it while I was in college, I could see why it was my cousin's favorite ever.
Beat 4 eggs until lemony-colored. Add 2 cups sugar, 2 sticks melted margarine, 1 ½ cups flour, 1/3 cocoa, 1 tsp vanilla, 1 ½ cups chopped nuts. Pour into 9x13 greased and floured pan. Bake at 350° for 30 minutes. While hot, spread 1 medium sized jar marshmallow crème on top.
Frosting:
1 stick margarine
6 tbsp milk
1/3 cocoa
1 box powdered sugar
1 tsp vanilla
1 cup chopped nuts
Mix frosting and spread on cooled cake.
Apparently my grandma used to make this all the time. By the time I was around the standard was lemon Jell-O cake, pound cake, and homemade ice cream. But when someone finally made it while I was in college, I could see why it was my cousin's favorite ever.
Beat 4 eggs until lemony-colored. Add 2 cups sugar, 2 sticks melted margarine, 1 ½ cups flour, 1/3 cocoa, 1 tsp vanilla, 1 ½ cups chopped nuts. Pour into 9x13 greased and floured pan. Bake at 350° for 30 minutes. While hot, spread 1 medium sized jar marshmallow crème on top.
Frosting:
1 stick margarine
6 tbsp milk
1/3 cocoa
1 box powdered sugar
1 tsp vanilla
1 cup chopped nuts
Mix frosting and spread on cooled cake.
Cinnamin Swirl Bread
Cinnamon Swirl Bread
¼ cup warm water
1 package dry yeast
2 cups warm milk
2 tablespoons oil
2 tablespoons sugar
6 ½ cups flour
2 tablespoons cinnamon
3 tablespoons sugar
1. Pour water into a bowl, stir in yeast until dissolved.
2. Stir in milk, oil, and sugar.
3. Sprinkle in first three cups of flour, 1 cup at a time, until the flour’s evenly mixed.
Stir in fourth cup of floor until the dough is elastic. This part is really tedious.
Stir in fifth cup to make the dough stiff.
4. Knead on floured surface until smooth and unsticky.
5. Pour a little bit of oil into a bowl and put ball of dough in. Flip the dough over to grease it up like a piggie. Cover and let rise until doubled, about and 1.5 hours. Punch it down when it’s done rising.
6. Pull the dough into an oval and split it in half.
7. Mix cinnamon and sugar together. Roll each chunk of dough into a rectangle and spread cinnamon and sugar over the dough. Roll up each rectangle, staring from wide end. Seal the ends by squishing and pinching. Place each roll into a loaf pan.
8. Let the loaves rise for another 45 minutes.
9. Bake at 375° for 35 to 45 minutes, until golden brown.
...from a very old "Better Homes and Gardens" book about bread!
¼ cup warm water
1 package dry yeast
2 cups warm milk
2 tablespoons oil
2 tablespoons sugar
6 ½ cups flour
2 tablespoons cinnamon
3 tablespoons sugar
1. Pour water into a bowl, stir in yeast until dissolved.
2. Stir in milk, oil, and sugar.
3. Sprinkle in first three cups of flour, 1 cup at a time, until the flour’s evenly mixed.
Stir in fourth cup of floor until the dough is elastic. This part is really tedious.
Stir in fifth cup to make the dough stiff.
4. Knead on floured surface until smooth and unsticky.
5. Pour a little bit of oil into a bowl and put ball of dough in. Flip the dough over to grease it up like a piggie. Cover and let rise until doubled, about and 1.5 hours. Punch it down when it’s done rising.
6. Pull the dough into an oval and split it in half.
7. Mix cinnamon and sugar together. Roll each chunk of dough into a rectangle and spread cinnamon and sugar over the dough. Roll up each rectangle, staring from wide end. Seal the ends by squishing and pinching. Place each roll into a loaf pan.
8. Let the loaves rise for another 45 minutes.
9. Bake at 375° for 35 to 45 minutes, until golden brown.
...from a very old "Better Homes and Gardens" book about bread!
Tuesday, July 22, 2008
Pound Cake
Pound Cake
1 cup butter, softened
3 cups sugar
4 eggs
1 cup buttermilk
¼ teaspoon soda
½ teaspoon salt
3 cups flour
1 teaspoon vanilla or lemon extract
Lots of love
Grease and flour the tube pan. This can be a really temperamental cake. I usually combine the sugar and butter, then add the soda and salt and vanilla. Then mix in each egg one at a time. Then add the flour until it’s too dry to mix, then add the buttermilk and finish adding the flour. Pour into pan. Bake at 325° for 1 to 2 hours, depending on the oven. Top with berries and stuff.
1 cup butter, softened
3 cups sugar
4 eggs
1 cup buttermilk
¼ teaspoon soda
½ teaspoon salt
3 cups flour
1 teaspoon vanilla or lemon extract
Lots of love
Grease and flour the tube pan. This can be a really temperamental cake. I usually combine the sugar and butter, then add the soda and salt and vanilla. Then mix in each egg one at a time. Then add the flour until it’s too dry to mix, then add the buttermilk and finish adding the flour. Pour into pan. Bake at 325° for 1 to 2 hours, depending on the oven. Top with berries and stuff.
Saturday, July 19, 2008
Corn Bread
Corn Bread
Ain’t nothin’ wrong with that…
1 ¼ corn meal
¾ cup flour
2 teaspoons baking powder
1 teaspoon salt
1 ½ buttermilk
1 egg
A lump of shortening or butter (Or bacon fat if you prefer)
Put the lump of shortening into a cast iron skillet and put it in a 400° oven.
Mix dry ingredients, the add egg and buttermilk. Mix well. Take skillet out of oven and coat the pan with the melted shortening. Drip the rest into the batter, then mix. Pour the batter into the skillet. Cook at 400° for about 20 minutes. Take it out and flip the bread. Put it back in for another 5 minutes or so, until the other side is browned.
Ain’t nothin’ wrong with that…
1 ¼ corn meal
¾ cup flour
2 teaspoons baking powder
1 teaspoon salt
1 ½ buttermilk
1 egg
A lump of shortening or butter (Or bacon fat if you prefer)
Put the lump of shortening into a cast iron skillet and put it in a 400° oven.
Mix dry ingredients, the add egg and buttermilk. Mix well. Take skillet out of oven and coat the pan with the melted shortening. Drip the rest into the batter, then mix. Pour the batter into the skillet. Cook at 400° for about 20 minutes. Take it out and flip the bread. Put it back in for another 5 minutes or so, until the other side is browned.
Friday, July 18, 2008
Eagle Brand Pie
Eagle Brand Lemon Ice Box Pie
3 eggs separated
1 can of eagle brand Sweetened Condensed milk
1/3 cup lemon juice
2 tlbs sugar
Graham cracker crust
Whisk egg yokes, lemon juice and eagle brand together in a small bowl, Pour mixture into graham cracker crust. Whip egg whites to soft peaks, add sugar and whip to firm peaks. Gently spread the egg whites on to the pie. Bake at 350˚ for 10 min or until the meringue turns a light golden brown. Chill in the fridge for 1 hour. EAT.
...I assume this was found on a can of Eagle brand way back in the day. I honestly have no idea. All I know is members of my family either love it obsessively or hate it with a passion. Those who love it obsessively fight to the death over the last piece...after turning group solitaire into a blood sport.
3 eggs separated
1 can of eagle brand Sweetened Condensed milk
1/3 cup lemon juice
2 tlbs sugar
Graham cracker crust
Whisk egg yokes, lemon juice and eagle brand together in a small bowl, Pour mixture into graham cracker crust. Whip egg whites to soft peaks, add sugar and whip to firm peaks. Gently spread the egg whites on to the pie. Bake at 350˚ for 10 min or until the meringue turns a light golden brown. Chill in the fridge for 1 hour. EAT.
...I assume this was found on a can of Eagle brand way back in the day. I honestly have no idea. All I know is members of my family either love it obsessively or hate it with a passion. Those who love it obsessively fight to the death over the last piece...after turning group solitaire into a blood sport.
Thursday, July 17, 2008
Accidental Cookies
Accidental Cookies
One day while making chocolate chip cookies, I ran out of every single type of flour in the house. And by accident, they came out ridiculously awesome.
¾ cup white flour
1 ¼ cup whole wheat flour
2 to 2 ½ cups oatmeal
1 tsp baking soda
1 tsp salt
¾ cup sugar
¾ cup brown sugar
1 tsp vanilla
2 eggs
1 package chocolate chips
1 cup chopped pecans, or whatever nut strikes your fancy
Coconut, if you please
Put the oatmeal into a food processor and grind until you have a very course flour. Combine it with the other two flours, baking soda and salt. In a different bowl, cream butter and sugars. Add eggs and vanilla, beat until fluffy. Sprinkle in small amounts of the dry ingredients. The dough will be dry, add milk if it gets unworkable. (i.e. you think the mixer may break). Add chocolate chips, nuts and coconut. I usually use ¾ package chocolate chips, but use more or less depending on your preferences. Bake at 375° for 9 to 11 minutes.
One day while making chocolate chip cookies, I ran out of every single type of flour in the house. And by accident, they came out ridiculously awesome.
¾ cup white flour
1 ¼ cup whole wheat flour
2 to 2 ½ cups oatmeal
1 tsp baking soda
1 tsp salt
¾ cup sugar
¾ cup brown sugar
1 tsp vanilla
2 eggs
1 package chocolate chips
1 cup chopped pecans, or whatever nut strikes your fancy
Coconut, if you please
Put the oatmeal into a food processor and grind until you have a very course flour. Combine it with the other two flours, baking soda and salt. In a different bowl, cream butter and sugars. Add eggs and vanilla, beat until fluffy. Sprinkle in small amounts of the dry ingredients. The dough will be dry, add milk if it gets unworkable. (i.e. you think the mixer may break). Add chocolate chips, nuts and coconut. I usually use ¾ package chocolate chips, but use more or less depending on your preferences. Bake at 375° for 9 to 11 minutes.
Tuesday, July 15, 2008
Bird Nest Cookies
Bird Nest Cookies
3 cups rice crispies
1 cup shredded coconut
1/3 cup light corn syrup
½ cup brown sugar
¾ cup peanut butter
1 teaspoon vanilla
Jelly beans, m&ms, or some other egg-shaped candy
Bring the corn syrup, brown sugar, peanut butter and vanilla to a boil. Remove from heat and add the coconut and rice crispies. Roll into little balls, and then press a little dent into the center to make it nest-shaped. Put a few little candies in the middle to be the eggs. Almond m&ms are tasty (in general, but in this case specifically the cookies).
...from Ranger Rick magazine circa sometime in the late 1980s.
3 cups rice crispies
1 cup shredded coconut
1/3 cup light corn syrup
½ cup brown sugar
¾ cup peanut butter
1 teaspoon vanilla
Jelly beans, m&ms, or some other egg-shaped candy
Bring the corn syrup, brown sugar, peanut butter and vanilla to a boil. Remove from heat and add the coconut and rice crispies. Roll into little balls, and then press a little dent into the center to make it nest-shaped. Put a few little candies in the middle to be the eggs. Almond m&ms are tasty (in general, but in this case specifically the cookies).
...from Ranger Rick magazine circa sometime in the late 1980s.
Bruschetta
Bruschetta
1 Medium tomato
1/3-1/2 cucumber
Fresh garlic, one or two cloves or to taste
Balsamic vinegar (apple cider vinegar works, too)
Olive oil
Basil
Bread
Parmesan Cheese
Dice the tomatoes and cucumbers into tiny little chunks, about the size that would fit up a baby’s nose. Using the seeds is your call; I don’t because I think their sliminess detracts from the finished product. Mix veggies in a bowl. Press or chop garlic and add to the veggies. Squirt in a few drops of balsamic vinegar and olive oil, just enough to cover the whole thing. Sprinkle in basil to taste. Serve with any bread you have on hand. My personal favorite is thinly sliced baguettes toasted with a little olive oil and parmesan cheese. It’s also good on bagels.
The above proportions are enough for one or two people. For a 8 to 10 person brunch, I used four tomatoes and an entire seedless cucumber.
1 Medium tomato
1/3-1/2 cucumber
Fresh garlic, one or two cloves or to taste
Balsamic vinegar (apple cider vinegar works, too)
Olive oil
Basil
Bread
Parmesan Cheese
Dice the tomatoes and cucumbers into tiny little chunks, about the size that would fit up a baby’s nose. Using the seeds is your call; I don’t because I think their sliminess detracts from the finished product. Mix veggies in a bowl. Press or chop garlic and add to the veggies. Squirt in a few drops of balsamic vinegar and olive oil, just enough to cover the whole thing. Sprinkle in basil to taste. Serve with any bread you have on hand. My personal favorite is thinly sliced baguettes toasted with a little olive oil and parmesan cheese. It’s also good on bagels.
The above proportions are enough for one or two people. For a 8 to 10 person brunch, I used four tomatoes and an entire seedless cucumber.
Super tasty pub salad
Amazing Pub Salad
Lettuce (or spinach or salad mix or chard)
A pear or an apple (pear is best)
Fresh goat cheese
Walnuts or pecans
Croutons
Balsamic vinaigrette dressing
Dates (optional)
Smoked salmon (optional)
Wash lettuce, tear with your hands into small pieces and put in a LARGE bowl. Cut up the pear or apple into small chunks (about the size of a crouton or smaller) and add to the bowl. Crumble the walnuts/pecans and add to the bowl. If you are adding dates, pit them and cut them up and add to bowl. Crumble the goat cheese over the salad. The best way to do this is to take a fork and gently scrape the goat cheese from the package into the salad. If you are using smoked salmon, cut it up and throw it in. Add croutons. Add dressing. Mix everything around with a couple forks or salad tongs if you are fancy. Eat.
Note: the ingredients to this can get soggy. If you are preparing this for later or expect leftovers, put the dressing and croutons on individual bowl portions.
Feeds: 1-4 people depending on hunger, portion sizes, and willingness to share.
...from my older sister.
Lettuce (or spinach or salad mix or chard)
A pear or an apple (pear is best)
Fresh goat cheese
Walnuts or pecans
Croutons
Balsamic vinaigrette dressing
Dates (optional)
Smoked salmon (optional)
Wash lettuce, tear with your hands into small pieces and put in a LARGE bowl. Cut up the pear or apple into small chunks (about the size of a crouton or smaller) and add to the bowl. Crumble the walnuts/pecans and add to the bowl. If you are adding dates, pit them and cut them up and add to bowl. Crumble the goat cheese over the salad. The best way to do this is to take a fork and gently scrape the goat cheese from the package into the salad. If you are using smoked salmon, cut it up and throw it in. Add croutons. Add dressing. Mix everything around with a couple forks or salad tongs if you are fancy. Eat.
Note: the ingredients to this can get soggy. If you are preparing this for later or expect leftovers, put the dressing and croutons on individual bowl portions.
Feeds: 1-4 people depending on hunger, portion sizes, and willingness to share.
...from my older sister.
Cubed like cheese
Sometime in the 70s, or maybe 80s, I can't read the writing in the note, but in any case, my grandmother made cookbooks for my mom and my aunt full of favorite family recipes. She typed each recipe on a typewriter and pasted them into a recipe saver album with sticky pages with clear plastic covers. My mom's copy has been dilapidated since I started my baking obsession in the fourth grade. The page with our favorite chocolate frosting and Italian cream cake popped out of the rings long ago. The glue is no longer sticky and turned a brownish color. My mom always talked about retyping everything, but I beat her to it and revised it as a Christmas present for the whole family. I added some new recipes, scanned parts of the original, and threw in pictures. In the note in the original cookbook, Grandma Sis wrote a note, ending on "...at least it was made with love." I did the same with my update and considered my book a superscript two to her book. I started this blog to further spread my family's favorite foods (even the ones I hate) and get new ones from people to try and cube my grandmother's book, because I've never forgotten that first time she let me crack the egg for the oatmeal cookies. And she only snickered when it ended up on the floor.
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