Pot Roast

Okay let's make this.

What you'll need: Here's your list

Beef Roast (rump, chuck, whatever is one sale)
Potatoes (Russet preferred)
Onion
Celery
Carrots
Bay leaves
Marjoram (Dried)
Oregano (Dried)
Tomato Paste
Beef Broth

Here's your measurements: Your procedure

2 to 3 lbs. rump roast cut into one inch cubes
1/2 cup all purpose flour
1 tsp. oregano
1 tsp. marjoram
1/2 teaspoon of salt
1/2 tsp. pepper
1 tablespoon of tomato paste
6 cups of beef broth ( I used chicken today cause that's what I had on hand)
1 Tablespoon of bacon fat or olive oil or whatever oil you have
1/2 cup carrots finely diced
1/2 cup celery finely dice
1/2 cup onion finely diced
4 large carrots cut into chunks
7 potatoes peeled and cut into chunks
1 teaspoon of oregano
2 bay leaves
1/2 tsp. marjoram

Finely dice a stalk of celery, half of an onion and one of the carrots until you have a 1/2 cups of each vegetable.
 Cube the meat into bite size chunks.
 Mix together the flour with the first measurements of oregano, marjoram, salt and pepper.

While your fat is heating in a large cook pot, dredge the meat in the flour.

Working in small batches brown the cubed meat just enough to brown the flour and remove to a plate for a few minutes. Leave the drippings in the pan as you move onto the next step. We just want to brown on all of the sides. Don't get crazy about this, just work in small patches. Take your time, shake the pan, move the meat around until it's brown and the white of flour is gone.

Saute the half cups of vegetables in the cook pot that you just removed the meat from, add the tomato paste and stir until you can smell the paste has cooked and doesn't have a raw smell and until the onions are sorta soft looking. Add the additional oregano, and marjoram and  the bay leaves.

 Return the meat to the cook pot. Stir and slowly add only 4 cups of your broth. You can use water, a little beer, a combination of all. Just so that you have about 4 cups of liquid. Bring this up to a boil and immediately reduce the heat to a slow simmer. Cover the pot with a good fitting lid. Set your timer for one hour. Relax and smell the yummy cooking. Check on it in an hour to make sure there's enough liquid still and see if the meat is tender. Set your timer for another 30 minutes.

 Meanwhile peel your potatoes and carrots. Cut into nice chunks. Wait for you timer to tell you the 30 minutes is up and toss the second round of carrots and potatoes into your soup pot, along with another 2 cups of liquid. Cook for another 30 minutes or until the potatoes are tender when a fork is inserted. Serve with your favorite bread.

 This has a nice layering of flavors. You'll find the first addition of vegetables have cooked into the broth and are all but unrecognizable, just all flavor. You will end up with a nice broth that's slightly thickened because of the flour on the meat and the slow cook process in which the finely diced vegetables have become a part of the broth. A real comfort food. For me this is best served with a few slices of toast. Toast is a comfort food too in my book.

When using the canned stock the sodium can be high and for this reason very little salt is used. The vegetables and herbs create a nice flavor and I don't need additional salt. If you use homemade stock or water, additional salt may be needed. As always season to your taste.

 I dumped a cup of frozen corn in there today because it was in my freezer I just emptied the bag in, you could add some frozen peas too in the very last 5 minutes if you wanted. This is my reincarnation of a recipe from the Joy of Cooking cookbook.

It's January here in Ohio and slowing down is made all the easier with the frigid air outside. Let's cook again soon.

Homemade Granola

Homemade Granola
(no need to can this)

4 cups regular oats (quick cook will work but, I used old fashioned cook)
1/2 cup wheat germ
1 cup coconut flakes (I'm partial to this kind)
1 cup sunflower seeds
1 cup nuts ( I used a combination of walnuts. almonds and pecans)
1/2 cup brown sugar
1 tsp. cinnamon
1/2 tsp. salt
3/4 cup olive oil
1/2 cup honey ( Please save the Honey Bees)
1 teaspoon vanilla
1 cup dried cranberries

Preheat oven to 300 degrees. Combine all ingredients in a large bowl and mix until well blended. Line a large bake sheet with parchment paper and spread the granola evenly across the bake sheet. Place in the oven to bake for 30 minutes, Stir Well every 10 minutes. Remove from oven and cool completely. Break/Crumble and put into an airtight container.

Some recipes instruct to add the fruit after baking. I like mine baked in with everything else. Suit yourself and do it your way.

As for this wonderful canning jar...

Mister brought two of these wonderful 2 quart canning jars home. Yes, 2 quarts and I love them. My pantry looks pretty snazzy with them full and sitting on the shelf. Plans are to only keep dried foods in them.

I have yet to finish the inside of our newly built pantry. It's still bare wood. That's okay, the old aged look will set in over time.

I will never buy granola again. This is so fresh, wholesome tasting, with no preservatives or additives. I hope you will try making this recipe. Let me know how you like it!

Chicken and Dumplings.

Let's see, hmmm should I write the story about dumplings or list the recipe details first? I'm going with the recipe first. This is a basic guideline. All recipes are a basic guideline. Add peas, potatoes, mushrooms, or whatever makes this dish a hardy cold weather comfort for you. I believe dumplings are meant to be that, just simple homestyle comfort.




Piping hot delicious meal.

Chicken and Dumplings

2 cups diced cooked chicken
4 tablespoons butter
4 tablespoons  flour
1 cup milk
2 tsp. salt
1 cup carrots chopped cooked
1 cup chicken stock
2 teaspoons chopped onion
herbs and seasoning to your liking
fresh cracked black pepper to taste

Melt the butter in a dutch oven and blend in the salt and flour. Add milk and chicken stock. Cook on low until smooth and thick. (I used the cooking liquid from the carrots too) Add cooked chicken, onions, and cooked carrots, and stir to heat through. Make dumplings and add to this chicken mixture.

Dumplings

1 cup sifted flour
1 1/2 tsp. double acting baking powder
1/2 tsp. salt
2 tablespoons of melted shortening
1/2 cup milk
fresh herbs if you want

Combine the dry ingredients and stir in milk and melted shortening just enough to moisten everything well. Drop by scant teaspoons all over the chicken mixture. Cover tightly with a lid and cook for 15 minutes on medium to low heat. DO NOT open the lid during that 15 minutes...Just let the dumplings alone and your reward will be tender fluffy dumplings.

Okay now the story part.

 My mom made dumplings when I was a kid. Not often. I don't recall loving them. I've been told, my paternal Grandmother made exceptional dumplings. I never tasted them.

I suppose dumplings are a thing of the past in our luxurious culinary world.

 Recently, Mister and I were having lunch at an establishment which has been doing business since the late 1800's. To my surprise Chicken and Dumplings were offered as a daily special. Their offering included peas. It was good.

Much like the basic dumpling recipe offered above, the bland flavor could have used some zip added to it. The plain Jane taste does ring of tradition and childhood though. The additions of seasoning to your liking makes the dish your own... don't you think?

This weekend I'm making a sweet variety of dumplings.

Everyone chowed my dinner of Chicken and Dumplings.

Swiss Steak Mozzarella

At our house this recipe is prepared when I'm feeling like we need a good old fashioned sit down at the dinner table type of meal. This isn't overly difficult to prepare but it has a long cooked satisfying feel. It's probably good enough for your special occasion and easy enough for everyday.

2 lbs. beef round steak
3 Tablespoons all purpose flour
1/2 cup of butter
1 can (16 oz) tomatoes
1 tsp. salt
1/4 tsp. black pepper
 2 basil leaves finely chopped
1/2 cup chopped green pepper
1 1/2 cups of mozzarella cheese

Cut meat into thin strips. Serving size bites. Coat with flour. Melt the butter in a skillet and brown meat slowly on all sides. This may need to be done in several batches adding extra butter if needed. Place browned meat into a 9x13 baking dish. Combine tomatoes,salt, pepper,basil and green pepper. Pour over meat and bake covered at 350° for one hour or until meat is tender. Remover cover. Sprinkle with cheese and bake an additional 5 minutes or just until the cheese is melted.

This recipes is great served over buttered noodles. Or mashed potatoes, Or brown rice.

Chicken and Carrots with Curry

This recipe comes together quickly. It has gorgeous color, texture and flavor. Simple enough to whip up on a weekend. Fancy enough for weekend company.

Chicken and Carrots with Curry

5 tsp. extra virgin olive oil
1 lb. skinless boneless chicken breast cut into thin strips
1 onion sliced into thin strips
2 garlic cloves minced
3 carrots sliced into thin strips
1 cup of chicken broth
1 1/2 tsp. curry powder
1 tablespoon tomato paste
1 cup of fresh roma tomatoes seeded, and diced
salt to taste

Heat 2 tsp. of the oil in a saucepan and add chicken stirring until lightly browned and cooked through. Remove chicken from the pan and side aside. Add remaining oil to the pan the chicken was cooked in and add the onion. Cook onion until slightly softened. Add carrots, curry powder and garlic stirring for 1 minute. Stir in broth and tomato paste; bring to a boil. Cook until the carrots are crisp but tender about 3 minutes. Stir in chicken and tomatoes and cook until heated through. Season with salt to taste.

The onions, chicken, and carrots should all be similar in size when cut into thin strips. I love curry powder so sometimes I add more.

This is great served with brown rice!

James Beard's Homemade Meat Balls

James Beard, a name well known by the foodie crowd, wrote and published his Complete Cookbook For Entertaining in 1954. There are 139 pages with 489 tested recipes, and well planned menus featuring everything from the simple to the more complex.

I had to laugh when I read this menu item on page 11, under luncheons for the bridge club;
Corn Bread
Buy your favorite corn bread mix and follow the directions.

It's funny to me, how the foodie snobs today would try to convince us that we should purchase some exotic blue corn meal or something of that sort. James Beard seemed quite content with taking the hassle out of it all and using a few shortcuts. Hmm Sandra Lee didn't invent this concept after all.

We really enjoyed the Homemade Meatball recipe on page 70.

Homemade Meat Balls (as written)

Combine 2 pounds ground pork with the same amount ground beef *, 1 cup bread crumbs, 1 tablespoon salt, 1 teaspoon freshly ground black pepper, 1 tsp. oregano, a pinch of tarragon, 1 teaspoon ground allspice, 1 teaspoon dry mustard, 3 eggs. Blend well and form into tiny balls. Sprinkle the balls with flour and brown quickly in butter. Add 1 1/2 cups red wine or broth, cover and simmer for 35 minutes. Serve in a chafing dish or a hot casserole.

* I used only ground beef because that's what we had. Don't crowd the pan. Start with a small amount of butter and add more as needed. The browned butter bits are part of what makes this recipe work. Use care to not allow the browned butter to burn and watch carefully, rolling the meatballs around by moving the pan to keep them browning.

We served this recipe with pre-packaged three cheese tortellini and homemade pesto sauce.

Flavor explosion, but a very satisfying combination.

Make these meatballs because James Beard made them, or just because they're dang good.

Lemon Thyme Grilled Chicken

Lemon Thyme Grilled Chicken

2 Tablespoons stone ground mustard

1/4 cup coarsely chopped lemon thyme

1/4 cup fresh squeezed lemon juice

1 Tablespoon brown sugar

3 Tablespoons extra virgin olive oil

4 cloves garlic, finely chopped

1/2 teaspoon salt

1/2 teaspoon fresh ground pepper

This is enough marinade to cover a 3-4 pound chicken.

In a large mixing bowl stir together ingredients and add desired chicken pieces. Make sure the marinade well covers all of the pieces and keep refrigerated for two hours. Fire up the grill and cook the chicken until it is done.

Chicken chilling in the marinade

This recipe is really good.

It's been adapted from The Herbfarm Cookbook by Jerry Traunfeld.

Chicken with Red Onion Marmalade Pan Sauce

Bacon fat. Two wonderful words. One marvelous ingredient.
The headliner at dinner this evening was the protein.

 Chicken with Red Onion Marmalade Pan Sauce

August of 2010 our garden provided a nice supply of red onions. I love to experiment with methods of preserving the garden treasures. This experimental approach lead me to the Red Onion Marmalade. The marmalade in itself was a stunning product. Add a smidge of bacon fat, and a nice juicy chicken breast and you have one comforting January meal. 

Click here for the Red Onion Marmalade Recipe.

For the sake of display, I removed the marmalade from the jar,  placed it into a zipper bag, and snapped a photograph. I think this is such a unique delicious treat.

A Club aluminum frying pan rocks. Although you can not see the color, this particular fry pan is turquoise and I love how it cooks.

Dab of bacon fat!

Fry the Chickey Dee.

Remove the Chickey Dee.

Simply stir in the Red Onion Marmalade to the hot pan and loosen all of those delicious bits! Cook for a few seconds and you have made one heck of a good sauce.

Bubbly goodness!

This pan sauce was all I had hoped it would be.

So go ahead, buy some red onions and can up some Red Onion Marmalade.

I plan to find a few more uses for this scarlet gem.

Baked Eggs

Baked eggs, bacon, and conserves sounded like the perfect dinner to me. Mister is, a bright eyed and bushy tail type of fella, in the morning. I'm a.... get out of my way and let me drink my coffee type of gal. On occasion, I will cook a nice breakfast, at breakfast time. Brunch is cool. Breakfast for dinner is even better.

 I removed the toast cup and egg from the ramekin. Or, serve them right in the ramekin, that's your call.

Easy.

Ordinary Baked Eggs

preheat oven to 350 derees

One slice of bread (I used whole wheat)

Roll the bread thin with a rolling pin

and butter one side

Place the slice of bread in the ramekin, butter side out.

Bake for 5 minutes and remove from oven to add remaining ingredients.

Drop a dab of butter into the newly formed toast cup, and break one egg into the toast cup. Season well with salt and pepper. Top with cheese of your choice and bake until desired doneness.

I like hard cooked, so mine baked for about 15 minutes. Experiment with the time until you have your idea of a perfectly cooked egg.

It seems to me that this dish will be played around with.

Mister likes hot sauce on eggs.

Umm. a little pesto drizzled over.

For tonight, I hauled out the Fruit and Walnut Conserve that were canned

 last August.

Marvelous!!
L.O.V.E. this combo of sweet fruits and nuts. The orange portions with the peel  intact, is out of this world. Mister found it to be a bit much for him, he does however have a taste for basic flavor components.

My taste buds relished the salty bacon, peppery eggs, and sweet, sticky fruits. A little dab of each all scooped up into one delicious bite. Bite after bite that is!

The jar is still half full of conserves, maybe a nice topping for pork chops. One day when we have dinner food for dinner.

  

Poblano Peppers / Chile Rellenos

Our Poblano pepper plants are waist high. Each plant is producing about 8 peppers a week. Naturally, Chile Rellenos were bound to wind up on the dinner table sooner than later. Our local Mexican restaurants have conflicted variations on the Chile Relleno. So, for that reason I can't exactly tell you that this version is authentic. In fact, the recipe I used as a general guide tonight specified to use green peppers. I like Poblano peppers in this dish. Check out my harvest today.

The base recipe I referred to came from Amy Vanderbilt's Complete Cookbook. I will be posting my version with all of the improvisation.

1. Wash those peppers

2. Blacken the skins and rub this layer off. Two methods can be used, direct flame or oven roasting. I am still tinkering with this step. Oven baking almost softens the pepper too much and direct flame doesn't seem to soften enough. You experiement and let me know which you like best.

Remove the charred layer

Okay, I forgot the photograph the next step so bare with me here!
3. Make a small slit into the pepper, remove the seeds, leaving the top in tact. I used Brick and Monty Jack cheese because that is what I had. Stuff a huge chunk of cheese inside the pepper and toothpick to hold together if needed.

4. Dust the pepper with all purpose flour.

5. Now, here is where the measuring just gets out of control and I am only offering a guideline of one egg per two peppers. Seperate the egg white, saving the yolk. Beat the whites to stiff peaks, gently beat the yolk and fold into the egg white. Season generously with salt (approximately 1/4 tsp. per egg). Add a generous pinch of sugar (Yes Sugar...don't skip it) and fresh cracked black pepper. Dip the whole package into this divine batter.
6. Fry the pepper in olive oil.

7. I am fortunate enough to have tons of fresh vegies for the sauce. I suppose you could use jarred salsa and follow this step as is. I had this mixture on hand. Lemon juice, various chopped peppers, tomatoes, garlic, and cilantro. Sooo I processed it all together.

This mixture was simmered on low with a 1 cup of water, and about 1/4 cup of sugar for 15 minutes.

Then......

Smother your pepper with this delicious sauce!

I should have taken a photo with the cheese gushing out once the fork was taken to this little package of joy. At that point....the camera just wasn't on my mind. Photos, as usual, do not do this dish justice!!

Pinto Beans

 I define down home cooking as simple food prepared by people of character with a sense of family and roots. For generations the cooks in my family have prepared good old down home meals. I doubt a recipe exists for much of what has been served in the kitchens of my grandmothers and great grandmothers. This meal is just that kind of food.

How does one teach the art of frying potatoes? I'm not talking about hash browns or home fries. Yes, those are examples of potatoes that are fried but they aren't Fried Potatoes. I don't have a recipe for this simple food. I just cook them the way my mom taught me. She never had a special little cooking class and showed me how. I learned by watching her.

I can tell you how I made the Pinto Beans this time.

Speaking of those pintos, my grandma always called them Brown Beans. Navy Beans were known as White beans. My Grandma Ruth was a woman of great wisdom. I miss her.

Brown Beans

Fried Potatoes

Cornbread

Slice of Tomato

Get it in ya!

Here goes... Now if you are a snob just look away at this point...Cause this is down home cookin' 

Down Home Brown Beans

One small bag of dried pinto beans

3 smoked pork hocks

carrots

onions

salt

pepper

bay leaves

Wash the beans in a colander and pick over them for small rocks etc. Place the beans into a large dutch oven and cover with water. Think of it like this... the more water you use the more broth you will have. I'm only guesstimating here... Approximately 4 quarts. Toss in the smoked hocks and the bay leaves. Bring the beans to a boil and then turn down to simmer. Cook for about an hour and a half. Drain off most of the liquid and add the same amount of fresh boiling hot water back to the pot. Boiling water is a must at this point to keep the beans cooking.

When the beans are smooth and tender, remove the smoked hocks, to cool slightly. Toss in one onion that is quartered and chopped. Add around 3 cups of carrots. Cook until carrots are tender. I taste now for the salt need. Sometimes I salt, most times I do not. Separate the meat out of the hock bones. Just do it...this meat is the best. Add the meat back to the pot. Simmer a little while longer. Season with pepper to taste. Only salt if needed.

Some people soak their beans, I do not.

Some people salt their beans during cooking, I do not

Most do not remove the cooking liquid and then add more, I do.

See I told you, no recipe!

Sausage Egg Casserole

The Sausage Egg Casserole is always a special breakfast at our house.

**I follow the night before instructions on holidays. This is an easy put together.

Sausage Egg Casserole

1 pound ground pork sausage
10 eggs, beaten
1 (16 ounce) container low-fat cottage cheese
1 pound Monterey Jack cheese, shredded
3 (4 ounce) cans diced green chile peppers, drained

1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup butter, melted

Preheat oven to 350 degrees. Cook crumbled sausage in large skillet, drain well and set aside to cool. In a small bowl mix together baking powder, salt and flour. Stir in melted butter and set aside. In a large bowl mix beaten eggs with  Monty Jack cheese, green chiles, cottage cheese and cooked sausage.

Stir flour mixture into egg mixture. Pour casserole into a 9x13 baking dish that has been sprayed with cooking spray.
Bake 35 to 40 minutes or until golden brown. Let stand for 10 minutes before cutting into squares.
 
****** Night Before Instructions *******
Mix together egg mixture and refrigerate in a large bowl until the following morning.Wait to add the flour mixture to the egg mixture until right before baking.
 

Dry Rub

Pulled Pork Sandwiches

Eating food, cooking food, and serving food to others are my three favorite past times. My enablers who support my cooking addiction keep me supplied with a generous helping of constructive criticism and a steady fix of inspiration.

 For example, the dinner I prepared last night was a combination of  a few new recipes, mixed with old family favorites and a few that are still under construction. Feedback is important. Ultimately I decide if the meals are good enough to blog about.  I woke up this morning undecided if I should consider last night's dinner for a blog post.

I cook the food, I eat the food, I serve the food, I just fail to post the shopping lists and recipes. I had hoped that this meal would be worthy of such attention. Unfortunately the overall meal still needs some fine tuning. Instead, I am only sharing my recipe for the Dry Rub. The recipe for the BBQ sauce is an old family favorite.

The bubbling sauce. Served as a condiment. I wasn't making BBQ pork sandwiches. There is a difference.

The Dry Rub

Moist and yummy.

My Dry Rub

2 tablespoons of brown sugar

2 tablespoons of white sugar

2 tablespoons of cracked black pepper

1/4 cup paprika

2 tablespoons salt

1/2 teaspoon cinnamon

1/2 teaspoon coriander

2 tablespoons of cumin

2 tablespoons of chili powder

This is enough rub to cover a 3-5 lb pork roast. Just rub it on and bake. This recipe is for the rub, not the pork so I am not offering baking instructions.

 I personally do not follow the trend of baking pork. I like my pork done! Yes the danger of getting sick from pork is cooked off at blah blah blah temperature. However, this old dog really isn't interested in new tricks when it comes to pork. I like it done...and that's that.

Chalupa Grande

This dish easily serves 10 people.

Chalupa Grande

1 lb. dry pinto beans (washed)
1 pork roast (3 lbs) trimmed of fat
8 cups of water

1/2 cup chopped onion

3 garlic cloves minced
3 tsp. ground cumin
2 T. chili powder
1 T salt
1 tsp. dried oregano
3 cans (4 oz. ) green chilies
fresh cilantro for garnish

Place first 10 ingredients in a large dutch oven. ( beans do not need to be soaked first). Bring to a boil and reduce heat. Simmer covered for 3 hours or until beans and roast are tender. Remove roast; cool slightly and shred with a fork. Return meat to the beans. Cook uncovered until thick, approximately 30 minutes. Garnish with fresh cilantro.Serve over corn chips and top with suggested item below.

Suggestions:

Corn chips

shredded cheese

fresh pico de gallo or store bought salsa works also

fresh guacamole if you have it

chopped green onions are a nice addition

Feel free to use 1/2 the required amounts of everything if you aren't feeding a huge group.

Any dinner that is prepared at home has to be healthier than something that comes from a box or snarfed during the typical drive -thru experience. Growing our own food has encouraged my family to eat vegetables and learn new ways of preparing them.
 Kids are more likely to try a vegetable when they have planted the seed in their own backyard and watched the plant mature into something edible. If your family does not have the space for a garden then please consider allowing your children to go to the market and pick out a few interesting vegetables. Involve everyone in the cooking process.
 I often (purely for hobby sake) make items that could be purchased cheaper in the local grocery store such as: pickles and salsa. It's fun to sit down at dinner and know that every aspect of that meal has truly been my creation.
I know too many kids who order from the fast food menu ten times more often than they ever spend washing a vegetable for dinner. Recently my youngest child had a friend over and I allowed the friend to actually unearth a carrot from the garden. This is the same friend who tells me she orders her tacos with no lettuce and no tomatoes from our old pal the Taco Bell drive-thru. That evening at our house she ate a fresh carrot. Mission accomplished!

Carne Guisada

Years ago during travels through Texas I met a woman named Carla Huerta. She and her husband traveled with the most amazing barbecue pit grill which served as the cooking vessel for perfectly marinaded flank steak. Several times I had the good fortune to dine with the Huerta's that summer. As well as making a mean steak, Carla prepared Carne Guisada (not on the grill) and fresh chopped pico de gallo.

Carla could run to the store and grab the few items needed for the meal and come back to cook up a feast with just a few simple ingredients. This is her recipe for Carne Guisada.



Carla Huerta's Carne Guisada

5 lb. Chuck Roast
1 small onion
1 can diced green chiles
Garlic Salt to taste
Pepper to taste
1 tsp. ground cumin

Cube meat, brown in large dutch oven, drain fat, cover meat with enough water to just cover. Add spices and green chiles. Simmer until tender.

Mix a little flour with water to make a paste and add to meat. Simmer. Serve with beans, tortillas, quacamole and salsa.

***This recipe is being relayed to you exactly as it was handwritten for me. The instructions are somewhat vague but I believe Carla assumed everyone would know how long to cook this dish. Simmer until tender...this takes several hours. Browning the meat is essential. Of course, one could use fresh garlic rather than the garlic salt. I prepare it exactly as written out of just plain respect for the women who gave me the recipe.

Corn Chowder

Ohio is corn country. We either grow our own in the yard, (if the deer do not eat it first) or we buy at local farmers markets. I suppose frozen corn would work for this recipe. Canned corn just kind of gives me the creeps so I can't recommend using canned corn.

Corn Chowder
4 tsp. extra virgin olive oil

1/2 cup seeded and finely chopped green bell pepper

1/2 cup seeded and finely chopped red bell pepper

1/2 cup minced red onions

2 tsp. curry powder

3 cups fresh corn kernels

1 lb. red potatoes cut into 1/4" cubes

1 cup chicken broth

1/2 tsp. salt

1/4 tsp, fresh ground black pepper

3 cups of whole milk

Heat oil in a large saucepan over medium heat. Add peppers and red onions, cook until tender. Add curry and cook for just a few seconds until the aroma releases. Add corn, potatoes, broth and pepper. Bring to a boil. Reduce and simmer, covered, until the vegetables are tender. Transfer 1/2 cup of vegetable mixture to a blender, add the milk and puree until almost smooth. Add this back to the saucepan with remaining soup and heat through.

This recipe makes 6 cups of chowder. I usually double it!

Corn from the garden! Yes.....Finally!

I have patiently waited for the silk of the corn to prove it's readiness. Last year in my excitement I rushed the crop and picked many ears too soon. Patience Grasshopper!!

I strolled to the garden this evening with anticipation. As I peeled back the husk just slightly enough to peek inside I found full golden kernels. My restraint paid off. One by one I pulled the ears from the stalk. A total of 31 ears came into the kitchen.

Of course, dinner was over ( The BLT's ruled). But nonetheless we had to have the fresh corn brought straight to the table from the garden. We chowed on 8 ears and the remaining corn was blanched, cut from the cob and frozen. I would highly recommend purchasing Lee's Corn Cutter that can be found at Ace Hardware.

I don't usually do product endorsements but this instrument made easy work of freezing the corn. The job was completed in under 1/2 an hour. In years past I used a very sharp knife and a cutting board to remove the kernels. Not the safest or most efficient way to get the task done. So, I upgraded this year to what appears to be a simple little gadget but, this corn cutter is ingenious.

Bacon rules... Nothing in my opinions beats a slice of toast with mayo then topped with peppered bacon, crisp lettuce and juicy tomatoes from the garden seasoned with kosher salt and fresh cracked black pepper! Screw cholesterol levels... the joy of eating this delight is well worth it!

Pasta Dinner

I opened a cookbook in search of a recipe that could utilize the treasures from the garden. My quest through the pages yielded no results that sounded right for what I wanted. I took three different recipes and created the frankenstein below.

This is enough sauce for 1/2 lb. pasta

My Fresh Pasta Sauce

2 lbs. fresh Roma tomatoes,peeled seeded and roughly chopped

3 Tbl. extra virgin olive oil

1 medium onion finely diced

2 garlic cloves minced

6 Tbl. fresh oregano finely chopped

1/4 cup fresh basil chopped

1/2 tsp. black pepper

1 cup fresh grated Parmesan cheese

Balsamic vinegar for drizzling

Heat olive oil in a large sauce pan. Add onion and cook until soft then add tomatoes and garlic. Cook for 10 minutes and add remaining ingredients. Cook the sauce for approximately 5 minutes. Pour over cooked, drained pasta of your choice. Top with fresh Parmesan and drizzle with a good balsamic vinegar.

*Note: How to peel tomatoes. Cut off stem end and place the tomato into boiling water for about 1 minute, remove and put the tomato into ice water. The peel will slip right off.

My Mom's Barbeque Sauce

My Mom's barbecue sauce recipe. This is what I grew up eating so of course it is my favorite. I use fresh celery if I have it because I like the texture. The celery seeds work great. Sometimes I use both seeds and diced celery. I usually triple this recipe to have extra for dipping sauce.

1 Large onion diced
2 Tablespoons Butter
3Tablespoons vinegar
3 Tablespoons Brown Sugar
1 Cup Ketchup
1/2 Cup Water
2 Tablespoons Worcestershire Sauce
1 Tablespoons mustard
celery seeds or 3 ribs of diced celery

Melt butter in large skillet and saute onion (and celery if using instead of celery seeds) until tender and slightly brown. Add remaining ingredients and simmer on low until thick.

Grilled Flank Steak With Molasses Barbecue Glaze

Grilled Flank Steak With Molasses Barbecue Glaze

1/2 cup molasses
1/4 cup coarse-grained mustard
1 tablespoon olive oil
1 (1 1/2) lb flank steak
6 (8 inch) flour tortillas
1 cup shredded lettuce
1 large tomato, chopped
1 cup sharp cheddar cheese
1/2 cup sour cream

Whisk together first three ingredients.
Place steak in zip top bag and pour marinade over steak reserving 1/2 cup for basting. Seal and chill for two hours, turning occasionally. Remove meat from marinade, discarding marinade.
Grill, covered with grill lid over medium high heat 6 minutes on each side or to desired degree of doneness. Brush often with reserved marinade. Cut steak diagonally across the grain into very thin strips. Serve steak with tortillas and remaining ingredients.

I wrap the tortillas in foil and toss on the grill for a few minutes to warm them up nicely.

Served with the Cream Of Cilantro Soup makes this dinner a satisfying taste bud experience that is pleasing but not heavy and overly filling. Perfect summertime chow. Set out a pitcher of lemonade and you will make friends with everyone at the table. Love It!