Have a Happy Day!
Thursday, April 24, 2014
Sunday, September 29, 2013
Baba's Potato Soup with a kick of Cajun Spice
Ingredients
§ 6 slices Thin Bacon, Cut Into 1-inch Pieces
§ 1 whole Medium Onion, Diced
§ 3 whole Carrots, Scrubbed Clean And Diced
§ 3 stalks Celery, Diced
§ 5 whole Small Russet Potatoes, Peeled And Diced
§ 7 cups water mixes with 2 Knorrs chicken stock boullion
§ ¼ cup All-purpose Flour
§ 1 cup Milk
§ 1/2 cup Heavy Cream
§ 1/2 teaspoon Salt, More To Taste
§ Black Pepper To Taste
§ ¾ teaspoon Cajun Spice Mix
§ 1 teaspoon Minced Fresh Parsley
§ 1 cup Grated Cheese Of Your Choice
Preparation
Instructions
Add bacon pieces to a soup
pot over medium heat and cook bacon until crisp and fat is rendered. Remove the
bacon from the pot and set it aside. Pour off most of the grease, but do not
clean the pot.
Return the pot to
medium-high heat and add the onions, carrots, and celery. Stir and cook for 2
minutes or so, then add the diced potatoes. Cook for 5 minutes, seasoning with
salt, pepper, and Cajun spice.
Pour in the broth and bring
it to a gentle boil. Cook for 20 -30 minutes till veggies are tender. Remove half to 2/3 the soup and blend in a
blender/food process until completely smooth. Pour it back into the soup pot
and stir to combine. Let it heat back up as you taste for seasonings, adding
more of what it needs. . Make a
browned roux out of butter and flour and add milk, stirring until smooth. Add the roux to soup stirring to combine
smoothly. Stir in whipping cream, ( you can use half and
half) but not as good……then stir in
parsley, if you like or garnish. You can
add the crumbled bacon as a garnish last or just throw into the pot like I
do. Sprinkle shredded cheese and eat hot….The
Cajun spice gives it a nice bite.
.
Sunday, April 21, 2013
Lasagna with Egg Noodles
I always have a problem with lasagna because I find the lasagna noodles too dry. They are dry out of the oven and dry the day after. Problem solved...use egg noodles. I used 1 jar sphaghetti sauce, but could use 1/2 a jar more if you like it runnnier for the next day. Noodles soak up all the moisture for reheating. Delicious and not dry.
1 bag broad egg noodles
1 package ground beef
1 Jar Tomato Basil Sphaghetti sauce
1 container Ricotta Cheese
1 cup sour cream
1 diced zucchini
1diced green pepper
1 small box sliced mushrooms
1 can spinach (if desired in place of other veggies)
6 green onions chopped
2 cloves garlic
salt and pepper
oil
Italian Seasoning
Prepare noodles in boiling water about 10 minutes. Fry in oil, on medium heat, peppers, mushroooms and zucchini to sweat the moisture out.
Set aside. In same skillet brown meat and onions and garlic, and add sphaghetti sauce...simmer 20 minutes. I added some italian seasoning.
Mix Ricotta and sour cream and when noodles are cooked and rinsed with cold water...add to cheese mixture.
Layer 1/2 noodle and cheese mixture in
the dish, followed by 1/2 meat mixture. Add pepper, zucchini and mushrooms.This can be substituted for just canned spinach if you like. Top with remaining noodles and cheese, followed by meat mixture and sprinkle mozzerella cheese over it all. Bake 30-40 minutes at 350 degrees. Serve with salad.
Tuesday, April 9, 2013
Peach and Cream Cheese Muffins
Peaches and Cream Cheese Muffins
4 oz. cream
cheese
½ cup sugar +1
Tbsp sugar/ divided
¾ tsp. cinnamon/
divided
1 ¾ cup flour
½ tsp. salt
2 ½ tsp. Baking
Powder
1 egg
1 tsp vanilla
1 cup peach
yogurt
½ cup sour cream
6 Tbsp. melted
butter
1 cup diced
frozen peaches
Preheat oven to
400 degrees. Grease 12 muffin tin or use
liners.
Mix cream cheese,
1 Tbsp. sugar, and ¼ tsp. cinnamon…set aside.
In a large bowl
whisk flour, salt, Baking Powder,1/2 cup sugar, and ½ tsp. cinnamon….set aside.
In another bowl
combine egg, vanilla, peach yogurt and sour cream. Add melted butter and set aside.
Make a well in
dry ingredients and add wet ingredients. Stir gently and add peaches.
Spoon batter into
muffin tins and top with a spoonful of cream cheese mixture. Sprinke a bit of sugar and cinnamon on each
muffin and bake for 20 minutes.
Delicious!
Saturday, March 16, 2013
Sunday, February 24, 2013
Baba's Rancher's Cookies
Rancher’s Cookies
1 cup Golden Crisco shortening
1 cup brown sugar
1 cup white sugar
2 eggs
1 tsp. vanilla
2 cups flour
1 tsp. Baking Soda
½ tsp. Baking Powder
½ tsp. salt
2 cups Oatmeal
1 cup shredded or flaked Coconut
1 cup Rice Krispies
Preheat oven to 350 degrees.
Cream shortening, sugars and eggs.
Add flour, B.Powder, B. Soda, and salt, blend, add rolled oats, blend
and then add coconut and krispies. Dough will be nice and soft. Form small walnut
shaped balls and press down with fork on lightly greased baking pans. Bake
10-12 minutes. I use light, silver coloured baking pans…old fashioned ones….because
I find the newer ones burn too quick. Depending on how large your cookies are…you
can easily get 5-6 dozen.
Really good cookies with Hot Chocolate or Tea....
Saturday, January 12, 2013
Baba's Blintze's with Raspberries
Blintzes:
4 large beaten eggs
1/2 cup water
1/2 cup milk
1/2 teaspoon salt
1 cup all-purpose flour
Filling:
1 pound ricotta
1 tablespoon melted butter
1 large egg yolk
2 teaspoons vanilla
1/4 cup sugar or more or less to
taste
Preparation:
1.
To make the blintzes, beat together all the blintz ingredients and
let the batter rest for at least a half hour. Heat a small crepe pan and add a
pat of butter. Pour about 1/4 cup batter into the pan and swirl it around….burner
set on 5. Don't let it brown. Flip and
cook the other side for a few seconds. Then turn blintz out onto a towel. Repeat
with remaining batter and pats of
butter. I used ¼ cup and got 10 crepes with a bit of filling left over, and found the crepes too thick and had filling
left over. Next time I would use 1/8 of
a cup of batter( maybe a smidge more) and make about 20 blintzes.
2.
To make the filling, mix together all the filling ingredients in a
large bowl.
3.
To assemble, place 1 blintz on a work surface and place 1
tablespoon on top. Fold envelope style and roll up. Continue with remaining
blintzes and filling.
4.
Fry filled blintzes in butter until golden brown. Serve with whipped cream
and / or fruit or sour cream.
Or…
turn oven to 350 degrees.....arrange
crepes in 9 by 13 pan…dot with 2-3 Tbsp. butter…cover with foil and bake for 20 minutes……take
off foil and bake for another 10-15 minutes until browned. This way the egg cooks right through the crepe.
Tuesday, January 1, 2013
Moonstruck eggs and toast
So I wake up and have this craving for toast and eggs. My coffee is brewing and as I make way into the kitchen to start breakfast I remember that I have no toaster. My fairly new Black and Decker Stainless steel toaster has seen the last of it's two years. So much for technology, Black and Decker and all this "Made in China" crap. So what do you do? You improvise.
Butter 2 slices bread on each side and use your multifunctional Tomato Paste can to cut out two rounds. No high powered tools here.
Save rounds as you will be frying these too.
Place in medium heated fry pan and break an egg into each hole.
Just keep checking on the underneath of toast for browness and then flip with ready. By the time toast is grilled brown and you flip and get the other side brown you will have an all white cooked over easy egg. If you want it harder..smash down with spatula and leave and flip a bit longer. The toast is buttered so it will stay moist. The rounds become dippers.
Voila....no toaster but have eggs n' toast with my coffee
Saturday, December 22, 2012
Best, best Christmas presents
Cutest hair....lost glamour
Cute nails
Sunday, November 18, 2012
Karpatka Polish Mountain Cake
Ingredients
1 cup water
1 cup flour
1 Tsp. baking Powder
1/4 tsp. salt
1/2 cup butter
5 eggs
4 cups milk
1 cup sugar
5 egg yolks
2 Tsp. vanilla
5 Tbsp. cornstarch + 5 Tbsp. flour
1 cup butter at room temperature
Icing Sugar
Bring 1 cup water and butter to boil. Add flour, BPowder and salt stiring quickly on low heat. Remove from pan and mix 1 minute until dough easily comes off walls of pot.
Set aside and cool. Transfer to a mixing bowl with whisk and one by one add one egg until smooth like butter. Grease two 9 by 13 pans and lightly dust with flour. Patiently spread 1/2 mixture into each pan until base of pan is covered.
Pop into a preheated oven at 400 degrees for 25 minures. I used the top rack in my oven.
It comes out looking like the mountains.
Gorgeous!
Gorgeous!
While crust cooks, in a bowl whisk together 1 cup milk, vanilla, yolks and cornstarch and flour until smooth.
In a saucepan put the remaining 3 cups milk on medium until sides of milk get tiny bubbles..do not boil. Add the sugar stirring quickly until well combined and melted. Slowly add the flour-egg mixture whisking consistently on low-medium heat until everything starts to thicken like a pudding. Remove from heat and pour into a bowl and cover with saran so it doesn't form a layer of skin on top of filling. Let cool. In a mixing bowl mix 1 cup butter and slowly add cooled custard to butter until well combined.
Remove one crust from pan and set on a wire rack.
Line the empty pan with overlapping parchment paper. Set crust back in pan. This is for easy removal later. Spoon filling over crust in pan and cover with remaing crust pressing down gently. I actually had to slice a bit of my high mountain top off before it spooned on the fillling. Cool in fridge for 2 hours.
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