Just found Dipity and wanted to see if I could make a timeline of my blog!
Created by PurplePuterLady on Oct 27, 2010
Last updated: 10/27/10 at 07:43 PM
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This was an easy, quick meal for two. It would be very simple to adjust for more servings. ;-)1 center cut pork chop1 Granny Smith Apple1 Red Delicious Apple1 inch knob of fresh ginger1 sweet potato1/2 small onionolive oilblack pepperbrown sugarPut the pork chop in a baking dish that you have sprayed with a no-stick spray. Thinly slice the apples, sweet potato, onion and ginger and scatter over the pork chop. Sprinkle with olive oil, black pepper and brown sugar.Cover with foil and bake in a 350 oven for 30 minutes. Remove the foil and bake for 15 more minutes. Baste with the pan juices and enjoy. Cooking time may vary due to the thickness of your pork chop.
Since retirement, I've become a slug. I still wake up at my usual 5 a.m. but I almost never get up to stay. Usually I get a couple of cups of coffee (in case the dear hubby wakes up - he never does) and settle in with a book or my laptop. Today, after listening to the rain all night, I decided I needed a extra yummy breakfast to greet my family. Remember the extra-large apples I told you about that the dear hubby grabbed at the orchard? The ones that we don't know the names of? Well, they make wonderful baking apples.I cored them and stuffed them with a mixture of butter, honey, brown sugar, cinnamon and raisins. Covered them in aluminum foil and popped them into a 350 degree oven, set the timer and went back to bed for 30 min.At the end of that time, I killed the heat in the oven, basted them with all of the juices in the bottom of the pan and waited until the rest of the household woke up. Yummm. No wonder Eve could not resist that apple!
Autumn and Apples....yummmmIt has been several years since I've gone to the orchard to buy apples by the bushel. This year I had both the time and the energy, so how could I resist! Also, buying apples by the bushel ended up costing me around 50 cents a pound, much lower than my grocery store prices and you know I'm cheap....I mean thrifty.Our local orchard lets you mix and match so I got Granny Smiths, Romes, Red and Yellow Delicious and a few Galas. My hubby sneaked in a few gigantic apples, the names of which he can't remember but they are the biggest apples I've ever seen!Now I've got all of these apples I'd better get to drying them. I pulled out my trusty Mr. Coffee Dehydrator that has been lurking alone in the basement until this summer. The Mr. C can handle about six large apples at a time, so this will be a leisurely project over several days. I hand peeled the first batch and then made my way to Harbour Freight to pick up a $6.99 plastic peeler. Of course I used the 20% off coupon from the paper...thrifty... It's a cool-looking little device and it came with one spare blade. I'm curious to see how it will hold up. If it gets me through this season I'll be happy. So far it's been through about 1/2 bushel and it's still cranking. ;-) Here's the process:Wash apples and put them in a colander to dry.Fill a large bowl with cold water and 1 cup of lemon juice per quart of water. Some folks use other things like "Fruit Fresh" to keep the apples from oxidizing (turning brown) but the lemon juice water does a good enough job for me. When I rehydrate and cook these apples they will most likely be paired with cinnamon and brown sugar, so it matters not a whit that they may be a bit brown already!Peel the apples, one at a time and use an apple-slicer-corer to divide them into even sized slices. Then I use a paring knife and cut the slice into smaller slices. I aim for a thickness of 1/4 to 1/2 inches. As soon as you get your slices, send them for a nice dip in the lemon water. Let the last batch soak for about 8-10 minutes.Now, place them on the dehydrator racks, turn it on and go do something else for about four hours. When you come back, your kitchen will smell wonderful. Now you will want to turn over each slice and rotate your racks. Depending on how thin you sliced them, some slices may already be dry. I have a mesh tray that I put the finished slices on as they dry. Some folks like them really crispy others like them leathery. As usual, I can't make up my mind so I do batches both ways. You do want to make sure that they are dry though, so if in doubt, cut one in half or better yet, sample one. The inside should feel pliable but not mushy.Once I've finished an entire batch, I put them in Ziploc "sucky" bags, you know the ones that have the bicycle pump thingy that sucks out all of the air. Then I label as to type of apple and the date. Kept in a cool, dark place, they should stay good for the winter. I've read that you can also pop these bags in the freezer for longer term storage. The bags in this photo represent about 18 apples, ready to warm up chilly winter days.Note 1 If you don't have a dehydrator, you can use your oven, set to 150 degrees. Place the slices on cake cooling racks and let them dry. It may take as little as 10 hours to as many as 20. You'll just have to check back often. If you like drying your own apples, you may find that it's worth the expenditure to get a dehydrator. They use much less energy than your oven will.Note 2 Some people like to sprinkle cinnamon and sugar on the fresh slices before they begin the drying process. I'm lazy and think that will make a mess. However, I may do that to the last batch or two that I make and dry them crispy so I can send them to my adopted soldier in A-stan.
Yesterday was the day I decided to clean up my raised bed garden and get it ready for the winter. I needed a bit of extra topsoil for another project in the front yard, so the "excavated" area will be the spot where I move the composter and it will also be a great place to collect and compost dried, mulched leaves. My final harvest consisted of lots of green tomatoes, lots of red cayenne peppers and a couple of dozen bell peppers. First order of work was to wash and sort everything. The larger green tomatoes will be carefully wrapped, one-by-one, in newspaper and stored in a dark place. They should ripen pretty well. I could also put them in a paper bag with a ripe apple but I want them to ripen a little slower. The other tomatoes have a future as Roasted Green Tomato Salsa and Green Tomato Sweet Pickle. The bell peppers will be chopped and frozen to use in soups, meatloaves, etc. The cayenne peppers are in the dehydrator already. I'll string them and then grind them as needed. They will provide a nice warmth and color to cold winter days. Roasted Green Tomato Salsa1 onion3 cloves garlic8 green tomatoes2 jalapeno peppersjuice of 1 limesaltSet the oven to 350 degrees. Coat the bottom of two baking dishes with olive oil. Slice the onion in half with the skin still on, and put cut side down in one of the baking dishes. Slice the top quarter-inch off the cloves of garlic, leaving the skin on them too. Put the garlic cloves in aluminum foil, pour a little oil over them and wrap tightly. Put them in the baking dish with the onion. Place the jalapenos and green tomatoes in the second baking dish. Bake the jalapenos and tomatoes for twenty minutes, until slightly softened. Bake the onion and garlic for an hour, until the cut edges of the onion are caramelized and the garlic is soft. When everything is cool enough to handle, remove the skins from the onions and garlic and mince the onion into a mushy paste. Chop the tomatoes to small, quarter-inch pieces. Remove the stems from the jalapeños, slice them lengthwise, and remove the gills and most of the seeds. (Leaving more seeds will make the salsa hotter but I prefer mild).Place all in the ingredients in a a blender or food processor. Grind or chop until pureed, though still chunky. Add lime juice and salt to your taste. This recipe can be doubled. If you are making more, be sure to sterilize your jars and process in a boiling water bath just as you would tomatoes. Green Tomato PickleMakes 6 pints but recipe can be easily adjusted for smaller amounts. ;-) 35-40 small green tomatoes, sliced thinly4 cups thinly sliced onionsseasalt4 cups sugar4 cups white vinegar2 tablespoons celery seed1 bay leaf1½ teaspoons ground mustard¾ ounce mustard seed12 whole cloves8 allspice seeds Alternate layers of tomatoes and onions on a large, deep platter or baking dish. Shake the same amount of salt on each layer as you would if you were going to eat them.Cover platter with plastic wrap and store overnight in refrigerator. The salt will pull most of the moisture out of the tomatoes and onions, so be prepared for a fair amount of juice to be sloshing around.The next day, drain tomatoes and onions in a colander.In a large pot, add the tomatoes, onions, sugar, white vinegar, celery seed, bay leaf, ground mustard, and mustard seed. Place cloves and allspice in a cheesecloth bag, like a big teabag and add it to the pot.Bring to a boil and then reduce heat and simmer for an hour.Ladle into sterilized canning jars and seal in hot water bath.
Several weeks ago, I succumbed to the lure of Sam's and bought a huge log of goat cheese. It really cost only a little more than the tiny logs I occasionally get at Kroger. How could I pass up such a deal? We snacked on it over the course of a couple of weeks, adding fresh herbs from our garden as the mood took us. However there came a time when we were just "snacked-out" on goat cheese and crackers. Unfortunately, that time came only 1/2 way through the giant "Sam-sized" log of cheese! Last night, determined to use it up before it spoiled, Louie and I headed into the kitchen to see what we could throw together. It had been a pretty long day of working in the yard, so simple was an important part of this recipe. We foraged in the garden and the fridge and came up with:huge hunk of goat cheeseeggs (part Eggbeaters)onionsgreen pepperpeperonciniheavy creamthymesmoked paprikasalt and pepperdiced seedless cucumberred and yellow tomatoLouie chopped, while I beat. ;-)When the veggies were chopped and the eggs, cream, salt, pepper, and thyme were beat, I got out the large cast-iron skillet. The chopped peppers and onions were sautéed in olive oil until they were translucent. Then the eggs were poured over the sautéing veggies and mixed well, still over a medium flame. Goat cheese, peperoncini and paprika were sprinkled over the top.By now the eggs were set and it was time to put the mixture in a 350 oven. We also wrapped up some whole wheat pita in aluminum foil and put that into the oven with the skillet.After about 20 minutes in the oven, the only thing left to do was garnish with the chopped cucumber and tomato and enjoy and feel virtuous that we had managed to use up all of the goat cheese. ;-)I think the next time I try this, I will separate the eggs and beat the egg whites until stiff and fold them in for a more soufflé-like dish.
Whole Wheat Pita PocketsThis makes 8 pita pockets. 1 1/4 c warm water1 tablespoon oil1 teaspoon salt2 teaspoons sugar2 3/4 cups whole wheat flour1/3 cup gluten1 1/2 teaspoons dry yeastIf you are using a bread machine, combine the ingredients in the order listed in your owners manual. My machine calls for wet first, then dry with yeast last in a shallow depression on the top. Process on your dough setting. If you don't use a bread machine, combine first 4 ingredients in a large bowl. Add the gluten and 1 cup of the flour, along with the yeast and stir to mix. Add remaining flour and knead to make soft dough. Then round the dough into a large ball and oil the top. Set in a warm place to rise until double (about 1 hour). After dough has doubled or bread machine has finished dough cycle, punch dough down and turn onto a lightly floured surface. Use a large sharp knife to cut dough into eight equal (more or less) pieces. Form each piece into a ball and, on a lightly floured surface, roll out into 6-7 inch rounds. Set aside on lightly floured surface and roll out the other 7 pieces. Cover and let rise for about 25-20 more minutes. The rounds will still be pretty thin.Heat oven to 500 degrees. Place rounds, two at a time, side-by-side on a wire rack and place in the middle of the oven for 4-5 minutes, until just puffy and slightly brown. Remove and wrap in a damp towel. Repeat for rest of rounds. After about 10 minutes remove pitas from damp towels. Allow pitas to cool and then split top to fill or cut in 1/2 or wedges for dipping. Keep them in a Ziploc bag if you will use them in a few days or you can freeze them for longer storage.Basic Hummus Recipe1 can garbanzo beans (chick peas) OR use dried chick peas that you soak and cook according to package directions. I buy dry because I'm cheap but I keep several cans on hand for those times I'm in a hurry.1/4 cup liquid (either from can or reserved liquid you cooked peas in)3-5 Tablespoons fresh (if possible) lemon juice1 1/2 Tablespoons tahini2 cloves of garlic, crushed1/2 teaspoons sea salt2 Tablespoons olive oilThis hummus can be tweaked to suit your taste. Some ideas might include substituting another nut butter (peanut or almond) for the tahini, more or less garlic according to your taste, addition on dill, red peppers, sun dried tomatoes, etc. Play around, it will be a great "yummy 4 your tummy"!Dill hummus served with whole wheatpitas (see above)
Recipe Puppy, in beta, is an ingredient-based search engine that you may find useful. ;-)
I have never liked instant oatmeal. I guess it's because I'm so old that, growing up, there was no such thing as instant oatmeal! At any rate, the texture never appealed to me. There's another reason to avoid instant oatmeal and that's because of all of the additives. Now don't get me wrong, I "add" things to my oatmeal but being the control freak that I am, I like to be in charge of what's added. Here's a list of ingredients in Kroger Maple and Brown Sugar Oatmeal from Zeer website:Rolled Oats, Sugar, Salt, Natural Flavor, Brown Sugar, Calcium Carbonate, Caramel Color, Artificial Flavor, Ferric Orthophosphate, Vitamin A Palmitate, Niacinamide, Acesulfame Potassium, Thiamin Mononitrate, Riboflavin, Pyridoxine Hydrochloride, Folic Acid, Maltitol, Neotame.I don't even know what some of those things are! I do recognize some as added vitamins...but...yuk!This morning I made a flavored oatmeal that satisfied my sweet tooth but certainly did not have quite as many "extras": Here's what I mixed up today:Cinnamon, Rasin, Brown Sugar Oatmeal with Almond MilkThe name says it all. I used: Kroger Old Fashioned Oats (ingredients: rolled oats) cooked in water with no added saltTo the cooking oats I added a few Sun Maid raisins (Ingredients: California seedless raisins), a tablespoon dark brown sugar ( I was making three servings). I didn't need to add too much sugar because the raisins are so naturally sweet...and I do have a big sweet tooth! Then I stirred in some Saigon Cinnamon and a splash of Almond milk. Yummie!I'm not a chemist or a nutritionist, but I feel like this is healthier than a bowl of instant oatmeal would have been. I don't need the extra salt and I was in charge of the amount and kind of sugar. Plus, it's not as expensive. I buy fairly large quantities of all of the ingredients (except the Almond milk) because they are ingredients that I use in many other dishes. The giant containers of Kroger Old Fashioned Oats are usually about a $1 cheaper than Quaker Oats and have the same ingredient list ;-) What's not to like? I know that time is a factor, especially early in the mornings but really, it only takes 5-7 minutes longer to make oatmeal this way. The flavor combinations are limited to your imagination. Tomorrow, I think I'll leave out the raisins and put in some chopped Granny Smith apples (I'll probably pre-cook them in the microwave for a minute with a little water or almond milk before I toss them in the pot). Maybe I'll smash up a few walnuts to toss in too. Mmmm, I can't wait. ;-)
1/3 cup butter1/2 cup dark brown sugar1 can pineapple (rings or crushed) drained1 1/2 cup all-purpose flour1 cup sugar2 tsp. baking powder1/2 tsp. salt1/3 cup soft shorting (sometimes I use light olive oil)2/3 cup milk (or coconut milk)1 tsp. vanilla1/2 tsp. lemon extract1 egg or 1/4 cup EggbeatersHeat oven to 350 degrees. You can use a 10 in. cast iron skillet or a 9x9 cake pan. Melt butter and coat bottom of pan. Sprinkle in brown sugar and arrange pineapple. If you use rings, you may want to put a maraschino cherry or pecan piece in the "holes". Set aside.Mix dry ingredients well and then add the shortening (or oil), milk, vanilla and lemon extracts. Beat for two min. at medium speed then add the egg (or Eggbeaters) and beat two more minutes. Pour the batter in the pan you just prepared and bake for 40-50 minutes. As soon as it's done, turn it upside down on a pretty plate and enjoy.
I woke up wanting to be in Key West...but here I am in Virginia...so I made tropical pancakes! These are so sweet that even I felt no need to add syrup or even butter.3/4 cup whole wheat flour1 scoop or so ground flax (optional)1/2 teaspoon salt3 tablespoons honey 1 cup coconut milk (you can use regular milk if you like)1 egg (or 1/4 cup Eggbeaters)1 1/2 tablespoon oilchopped pineapplechopped bananashredded coconutCombine the chopped pineapple, banana and shredded coconut. Set aside. Mix all of the dry ingredients and and then gently stir in the liquids until everything is just moistened. Lumps are OK! Heat your griddle or frying pan until a drop of water skitters on the surface. I either spray my griddle with Pam or brush on a very light coating of oil. Pour batter onto hot surface and sprinkle fruit mixture on top. Continue to cook as you would any pancake. Enjoy... close your eyes and imagine warm breezes and palm trees. ;-)
No cooking going on here right now, pb & banana, cold cereal and take-out pizza. Finally addressing the dirt pit that has been our front yard all summer. Building a dry stack wall and putting in foundation plantings. Later in the week concrete is coming to fill the moat that was dug in our driveway when we needed to access the water meter. I can't wait to be able to have visitors actually pull in the driveway and walk to my door without worrying that they will fall in the "moat"! While I'm eating take-out, I'd love to read about some of your recipes...and I could see if the form at the bottom of the page works! Have a great week! ;-)
To help un-clog the arteries from last night's fried hot dogs and french fires, I thought we should start the day with some oats. These were simple and not too sweet.You will need: 1 1/2 c. oat bran1 c. flour1/2 c. whole wheat flour1 scoop ground flax seed (mine came with a scoop = to roughly 1 Tbsp.)4 tbsp. sugar3 tsp. baking powder1 tsp. baking soda1/4 tsp. salt1/2 tsp. fresh ground nutmeg1-1 1/2 tsp. cinnamon4 egg whites (you can use 3/4 cups eggbeaters, I usually do)1 cup buttermilk I (I rarely use buttermilk fast enough so I get the buttermilk powder from the baking section or put a splash of vinegar into milk - either will work fine in this recipe)4 Tbls. melted butter or margarine (I forgot this one time and the muffins were fine)4 mashed, ripe to over-ripe bananasHeat oven to 400. Mix all of the dry ingredients well and then add the wet ones (this includes the bananas) and blend. Just like all muffins, you don't want to over mix them. Spray muffin cups and fill 2/3 full. Bake for 18-20 minutes. I think these are better cold than warm.PS you can certainly make these without the flax but I like to sneak it into any number of things, smoothies, soups, hot cereal, bread, cookies...you get the picture! ;-).
Inspired by Rutt's Hut deep-fried dogs that appeared on Diners, Drive-Ins and Dives I attempted deep fried hot dogs tonight. After being in the fryer for about 2 and one-half minutes the "Gwaltney Great Dogs" were brown and crispy on the outside and just hot enough inside not to burn your mouth. I also made a relish from minced onion, mustard, sweet relish, celery and caraway seeds. They were pretty good but I still prefer hot dogs "cremated" on the grill, love that black skin. Next time I think I'll fry them longer for that split, "ugly" look of Rutt's dogs.While I had the deep fryer out I did french fries too but they were consumed before I got a pic of them!
Today was the first time I tried this recipe. It is intended for a bread machine and I did let the machine do most of the work but I prefer to do the final knead and shaping and bake in the oven. So...I had to do a little guessing but it turned out to be very yummy.Add the following ingredients in the order your machine calls for. Mine calls for liquid first, then dry ingredients and then finally the yeast in a little "nest" on top of the dry ingredients.1 cup water1 tablespoon vegetable oil1/4 cup honey1 teaspoon salt1/2 cup rolled oats2 1/3 cups bread flour1 teaspoon active dry yeastI set the machine for the "dough" cycle and left it alone for about 1 1/2 hours. It did all of the mixing and warming for the first rise. This makes a pretty small loaf but the dough feels good to knead...not too stiff, not too sticky. I shaped it up and put it for a final rise in a glass loaf pan. Oh, I did melt a little butter and sprinkle a few extra oats over it before baking! I had to guess temperature and time but 350 and 35 minutes worked well in my range. I think we'll have warm ham and cheese sammies for dinner...or maybe I'll try the deep fried hot dogs and french fries I saw on Tripple D the other day and have the sammies for lunch tomorrow. ;-)The sammies won because I forgot that I needed to soak the spuds before sending them into their canola oil pool. We'll have that tomorrow!Ham and extra sharp cheddar on sweet honey oat bread!
Louie married me for my cream puffs. That's it, that's the whole story. Of course his version has a few more details and includes words like "sashay" and phrases like "batting her eye lashes" but we all know that's just male hyperbole. I merely walked up to him with a plate of cream puffs and said, "Wanna cream puff...cream puff?" Twenty-seven years later minus a couple of years he had off at "Club Fed" (deployments with the USAR...not time in the pen!) here we are. I still feed him cream puffs. That's all. That's the whole story. Here's the recipe and it is ever-so-easy.Puffs1 cup water1/2 cup butter (one stick)1 cup all purpose flour4 eggsStart the oven heating to 400 degrees. Heat the water and butter in a saucepan to a rolling boil. Stir in the flour and lower the heat. Continue stirring 1-2 minutes until the dough forms a soft ball that follows your spoon around in the pan. Remove from heat and beat the eggs in, one at a time. It will look gloppy and ugly at first but keep on beating, soon it will become a smooth, heavy dough. Drop large spoonfuls on a cookie sheet. I usually make eight from this recipe if I want "bakery" sized puffs. Bake at 400 for 45-50 minutes and then I usually open the door and allow them to cool on he oven tray. If they are placed in a draft, they can collapse.After they are cool, slice off the top, scoop out the soft innards. You can fill with any flavor pudding or make custard or sweet whipped cream or even fill them with something savory like chicken pot pie filling. The one's Louie likes best are simply instant vanilla pudding to which I add extra vanilla extract (NEVER use imitation if you can help it!) and a little extra brown sugar melted in a couple of spoons of milk. I would include a photo but all eight that I made yesterday afternoon were gone by bedtime. I'll get a photo next batch.