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Want to know what the best part about food blogging is?

Making pancakes at 1:21 in the afternoon and eating a whole stack of them.

And the worst part?

Having to tell everyone about a terrible mistake in the cookbook your mom worked so hard to put together.

The My Favorite Pancake recipe on page 93 in Baking with Whole Grains contains a mistake that will give you batter too stiff to pour rather than fluffy pancakes. If you halve the flours, you’ll get better results. The corrected recipe is as follows:

My Favorite Pancakes

3/4 cup whole wheat pastry flour

1/4 cup pastry flour

1 t baking powder

1/2 t baking soda

1/2 t salt

2 T ground flax seed, optional

1 cup thick buttermilk

1 large egg

2 T oil

In a large bowl, stir together flours, baking powder, baking soda, salt, and optional flax seed.

Add buttermilk and egg, stirring a few strokes.

Add oil and mix gently until just barely combined. Minimum stirring makes tender pancakes! The batter will be fairly thick (although a thinner buttermilk will make a thinner batter).

Heat lightly oiled skillet on medium-high heat until a few drops of water skitter across the skillet before evaporating.

Spoon batter onto hot greased skillet. When pancakes are getting a bit dry around the edges and a bubble or two appears in the middle, flip and cook a minute or two longer, until done in the middle.

Yield: about 10 4-inch pancakes

P.S

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They do love their sister!

Monday: Chicken Corn Soup from a lovely church lady, Green Salad, Pumpkin Muffins

Tuesday: Pork Tacos, Green Beans, Waldorf Salad

Wednesday: Venison Roast, Baked Grated Potatoes, Corn, Sugar Peas

Thursday: Hoagies (fundraiser), Applesauce,

Friday: Tomato Basil Soup in Bread Bowls, Pickles, Carrot Sticks

Saturday: Might go out

Sunday: White Bean Enchiladas, Green Beans, Applesauce (and dessert for Brad’s family Easter supper: Cherry Delight)

Desserts: Peanut Butter Eggs

Odds and Ends: Granola, Bread, Yogurt

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Weekly Menu for 12-29-14

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The candy cane jar is emptying, the house is back to order, there are company towels hanging on the line, and the kids are playing with their Christmas gifts. The post-Christmas sigh has come and gone. It’s good to be back to normal schedules.

Last week was a smashing success. Nobody got sick(er), everyone made it to the gatherings, and we all had a wonderful time catching up with family from both near and far.

The Christmas cookies are nearly gone. I’m looking forward to making some fruit-based desserts. A cousin brought a delicious apple cranberry crisp for one of the meals and I aim to make that at some point this week. Also more fruit salad. The double batch from last week didn’t last near long enough. That’s one I really ought to photograph and write about. My family goes nuts for it.

Tuesday is date night; a rarity. I still have to cook for my brother and the kids so an easy, crowd pleasing mac’ n’ cheese it will be.

We are hosting a tiny New Year’s Eve party. Tiny as in one, maybe two couples coming to our house to watch some TV, play a few games, and fall asleep by 10:02. At least, I’ll be falling asleep.

Monday: Venison Loin, Roasted Root Veg, Broccoli with Cheese

Tuesday: Macaroni and Cheese with Stewed Tomatoes, Green Beans

Wednesday: Mini Broccoli/Ham Quiches, Cookies, Caramel Popcorn, Fresh Pineapple and Apple Slices, Spiced Orange Nuts, and any other party foods I think of

Thursday: Pork and Sauerkraut, Mashed Potatoes, Broccoli

Friday: Chili, Cornbread, Pickles

Saturday: Canned Meatballs, Homemade Noodles, Buttered Beets, Green Beans

Sunday: TBD (another get-together)

Desserts: Fruit Tapioca, Apple Cranberry Crisp

Odds and Ends: Sourdough Crackers, Honey Oatmeal Bread

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Weekly Menu for 12-22-2014

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Well, twill be a busy week ’round here! Christmas Eve will be with my family, the next day with Brad’s, and then on Friday at noon nearly 40 people will crash into our little joint for an extended family gathering which will last through brunch the next day. Fortunately I’m not housing all of them overnight or hosting the brunch (thanks mom!). Also not providing all of the food (thanks everyone!).

Busy as I’ll be, I can’t wait. Best week of the year, provided nobody starts throwing up!

Merry Christmas to you all!

Monday: Cheeseburger Roll, since it got skipped last week, Buttered Beets, Green Beans

Tuesday: Chicken Wings (anybody have a good recipe?), Oven Fries, Broccoli

Wednesday: I’ll take cookies and probably something else to my parents’

Thursday: I’m taking cookies and Fruit Tapioca to Brad’s family

Friday: everybody is helping out with both meals. I’m providing Baked Corn, Broccoli, Pickles, Pudding, Italian Peasant Stew, and Breads. Probably cookies, too, if there are any left

Saturday: I’ll bring leftovers to my parents’ for people to nibble throughout the afternoon. Who knows what supper will look like.

Sunday: Scrapple, Roasted Root Vegetables, Green Beans, and any random leftovers

Desserts: pudding (not sure what kind yet), a double batch of angel whispers

Odds and Ends: unsure

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“Put yis on me mom.”

And holiday gatherings begin! I’ll be baking pies this week.

I’m hoping to get another wheel of cheese made this week. We are hosting a large shindig at the end of December and with any luck, I can serve homemade cheese!

I still have the sourdough baby but have some questions. It doesn’t seem to be as sour as I’m reading about and wondering if I can liven this one up or try starting my own. It works (as in, the bread tastes fine and it rises) but it doesn’t taste all that sour. Suggestions from you pros?

Monday: Chicken Gravy over Waffles, Simple Green Salad

Tuesday: Pork and Sauer Kraut, Mashed Potatoes, Green Beans

Wednesday: Rohrer Dinner (3 pies and Cranberry Relish)

Thursday: My mom’s family gathering (2 pies and Stuffing Balls)

Friday: Venison Roast, Homemade Noodles, Broccoli

Saturday: Honey Baked Chicken with Baked Brown Rice, Green Beans

Sunday: Chili Pie, Broccoli

Desserts: besides pies, maybe Blueberry Squares and definitely Pumpkin Roll for Brad’s birthday

Odds and Ends: Cheddar Cheese, Bread

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There is cottage cheese in the fridge that needs used. Nothing else much that has to be eaten quickly so I’ll use the pantry and freezer to fill in.

Monday: Venison Rice Pizza, Green Beans

Tuesday: Paprika Chicken with Saffron Dumplings, Carrot Sticks

Wednesday: Chinese Sweet and Sour Pork with Sugar Peas, Rice

Thursday: Pizza with sourdough crust, Broccoli

Friday: Chicken Croquettes, Homemade Noodles, Green Beans, Cooked Red Beets

Saturday: Macaroni and Cheese with Stewed Tomatoes, Cooked Sugar Peas

Sunday: Baked Potatoes with Chili and Cheese, Green Beans

Desserts: Blueberry Buckle

Odds and Ends: More cheese (probably farmhouse cheddar), sourdough bread, yogurt, regular bread

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Sautéed Kale

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The garden variety at this time of year is the best. Nothing has yet gotten the best of my energy and yet there are things to choose from.

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At the moment there are strawberries, turnips, spring onions, rhubarb, the peas are starting, and there are several varieties of leafy greens.

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Almost every day I eat a pile of some leafy green sautéed in a bit of butter. When that green is kale, Tage likes to join me. We fight over it, actually.

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The key to this stuff is the salt. You can use as much or as little butter as you like but there must be a decent pinch of salt sprinkled in the pan while it’s sautéing.

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I have another recipe for sautéed kale but that includes garlic. I think we prefer it without so I’m adding this “recipe”, or more a “method” so that I don’t forget it.

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Sautéed Kale

1 cup thinly sliced fresh kale
Butter
Salt

Heat a cast iron skillet on high until very hot. Add the butter and then the kale. Sprinkle with a good bit of salt and then stir and cook until the edges of some kale pieces are crispy. Serve immediately.

Serves 1

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