Crazy as a Loom

Recipes

 14 Day Sweet Pickles
Into a clean stone jar, put 2 gallons of cukes washed and cut into chunks.
dissolve 2 cups of salt in one gallon of boiling water and pour while hot over pickles.  Cover, weight down pickles, and let stand for 1 week.
On 8th day, drain, and pour 1 gallon of boiling water over them let stand for 24 hours.
On 9th day drain and pour 1 gallon of boiling water with 1 tablespoon powdered alum over pickles and let stand for 24 hours.
On the 10th day, drain again, pour 1 gallon boiling water over them, let stand 24 hours.  Then drain.
For the pickling mixture, combine 5 pints of cider vinegar boiling hot, 6 cups of sugar,  1/2 oz mustard seed, 1 oz cinnamon stick.  Pour this over the pickles and drain off every morning for 3 mornings......reheating it, and adding 1 cup of sugar each morning.  With the third and last heating, pack into jars.pour the hot liquid over them and seal at once.

I did not process these pickles, just refrigerated them when they were cool, and instructed everyone I gave them to, to put them right in the fridge.



Winter Salad
Cut up in small pieces, without paring:
6 large cukes
6 red peppers
6 green peppers
2 bunches celery
8 large onions

Cover in boiling water with 1/2 cup canning salt.
Let stand overnight.

Next day, drain.
Mix 2 quarts cider vinegar.
5 cups sugar
2 tablespoons ground mustard
2 tablespoons celery seed
16 tablespoons flour
1 tablespoon turmeric
Bring to a boil.
Add drained veggies, bring that just to a boil, and turn off.
Put in jars.
Made about 18 pints.

 QUINOA VEGGIE BURGERS

2 cups cooked quinoa
3/4 shredded cheese
3 eggs, beaten
1/2 cup cottage cheese, or yogurt
3 tblspns flour, or corn meal
1/2-3/4 cup black beans, drained
1/2 cup grated carrot, or zucchini
6 gr onions, chopped fine
salt, pepper, garlic powder.
flax seed......couple of tablespoons.

Mix all this together.....I chill it for at least an hour, overnight is better......
then drop by the 1/2 cup into frying pan.....use a little olive oil spray.  Press patties flat with spatula, cook on both sides til they are brown.  Best to let one side cook completely before you try to flip them.
I eat them with chipotle dressing or mayo.





Apple Cinnamon Loaf 1/3 cup brown sugar (not packed) 1 teaspoon ground cinnamon 2/3 cup white sugar 1/2 cup butter, softened 2 eggs 1 1/2 teaspoons vanilla extract 1 1/2 cups all-purpose flour 1 3/4 teaspoons baking powder 1/2 cup milk 1 apple, peeled and chopped Preheat oven to 350 degrees. Grease and flour a 9 x 5-inch loaf pan. Mix brown sugar and cinnamon together in a bowl and set aside. Beat white sugar and butter together in a bowl using an electric mixer until smooth and creamy. Beat in eggs, 1 at a time, until incorporated; add vanilla extract. Combine flour and baking powder together in another bowl; stir into creamed butter mixture. Mix milk into batter until smooth. Pour half the batter into the prepared loaf pan. Next add half the apples and half the brown sugar cinnamon mixture. Lightly pat apple mixture into batter. Pour the remaining batter over apple layer; top with remaining apples and add more brown sugar/cinnamon mixture. Lightly pat apples into batter; swirl brown sugar mixture through apples using a finger or spoon. Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 30 to 40 minutes. 


The Best Apple Upside down ever:


get a pie plate

cover the bottom with apples, you can overlap them if you want. sprinkle the apples with 1 or 2 teaspoons of a sugar and cinnamon mixture

mix together 1 1/2 sticks of melted butter or margarine, (I use butter), 1 cup of sugar, 1 cup of flour, 1 egg and walnuts. pour over the apples, spread it around evenly.
Bake in a 350 degree oven for 45 minutes
 quick , easy and delish....


Pumpkin Crunch Cake

Ingredients:
•1 box yellow cake mix
•1 can (15 oz) pumpkin puree
•1 can (12 oz) evaporated milk
•3 large eggs
•1 1/2 cups sugar
•1 tsp. cinnamon
•1/2 tsp. salt
•1 1/2 cups chopped pecans (the original recipe called for 1/2 cup)
•1 cup butter, melted

Heat oven to 350 degrees F. Grease bottom of 9 x 13″ pan. Mix pumpkin, milk, eggs, sugar, cinnamon, and salt. Pour mixture into greased pan. Sprinkle dry cake mix over pumpkin mixture and top with pecans. Drizzle melted butter over pecans. Bake 50-55 minutes.




Slow Cooker Vegetarian Cannellini Bean and Kale Soup with Shaved Parmesan

(Makes 6-8 servings; recipe adapted from The Italian Slow Cooker by Michele Scicolone.)

Equipment:
I used my Crock-Pot 5-Quart Smart-Pot for this recipe.

Ingredients:
2 T olive oil
2 medium onions, chopped small
2 T minced garlic (or less if you're not a garlic fan)
2 tsp. dried Italian Seasoning (contains oregano, basil, marjoram, thyme and rosemary)
2 cans (15 oz. can) Cannellini beans and juice (or use 4 cups cooked cannellini beans and a little water)
1 can (14.5 oz.) petite diced tomatoes with juice
8 oz. finely chopped kale, washed if needed (about 8 cups finely chopped kale)
4-5 cups chicken or vegetable stock (I used 4 cups, but next time I would probably use 5)
4 fresh sage leaves, or 1/2 tsp. dried rubbed sage
1-2 pieces of Parmesan rind to add flavor (optional)
freshly shaved Parmesan, to garnish (optional)

Instructions:

Heat the oil in a large heavy frying pan; add the onions and cook 4-5 minutes or until they are just starting to brown.  Add the garlic and Italian Seasoning and saute 1-2 minutes more, being careful not to let the garlic brown.  Spray the slow cooker with non-stick spray; then put onions and garlic into the slow cooker. 

While the onions are cooking use an immersion blender or food processor to puree the cannellini beans and juice, keeping them a little chunky if you prefer.  (If you're using freshly-cooked beans I would add about 1/4 cup water.)  Finely chop the kale (cutting away thick center ribs if you have them) and wash kale in the salad spinner if you're using garden kale.  

Put the pureed beans, chopped kale, chicken or vegetable stock, canned tomatoes and juice, and sage leaves (or dried sage) into the slow cooker with the onion mixture.  (Add one or two pieces of Parmesan rind if desired for extra flavor.)  Cook 4 hours on high or 8-10 hours on low.  Serve the soup hot, with strips of Parmesan shaved over if desired.

This soup will keep for at least a week in the fridge, and it freezes well.


 








K’s Potato Leek Soup
3 tablespoons butter
3 leeks, thinly sliced*
1 medium or large onion, chopped
6 – 8 russet potatoes, thinly sliced**
3 1/2 cups chicken broth (or enough to barely cover potatoes)
1 cup heavy cream
salt to taste
fresh ground black pepper to taste
1) Melt butter in a large saucepan over medium heat then add onions and leeks. Cook, stirring, until onions are limp and just slightly brown.
2) Add sliced potatoes to saucepan then pour in enough chicken broth to just barely cover the potatoes. Continue cooking over medium heat until potatoes are tender. Using a potato masher, mash and stir potatoes until desired consistency is reached. As you mash the potatoes and the soup thickens, turn down heat and stir frequently with a large spoon to prevent scorching on the bottom.
3) Add one cup of heavy cream (or more if you desire) and salt and black pepper to taste. Cook 15 minutes more over low heat, stirring frequently, then remove from heat and serve.
Notes: *Make sure to clean leeks thoroughly and slice only the white and light green part of the leeks. **You don’t need to peel the potatoes as the peels add to the rustic texture of the soup. But make sure to scrub them thoroughly and remove any obvious blemishes before slicing. Although we always make it with chicken broth, this can easily become a vegetarian soup by simply using vegetable broth instead.

This is  from Pinch My Salt...........and I love it!!!!



Vegetable Cheese Chowder.
(too easy to be this good)

1 bag of frozen cauliflower, broccoli and carrots
1/2 cup water
2 cups milk
1/3 cup flour
1 14 oz can chicken broth
1 cup shredded gouda (smoked or regular) grated or cut up into small pieces
OH, and the mystery ingredient....that I added at the last minute........1 can of diced tomatoes (15 oz or so)
Cook the vegetables in the broth and water, about 4 min.  Do NOT drain.  Mix 1/2 cup  milk and flour with a whisk, or shake in a jar until smooth.  Add this to the vegetables.   Cook and stir until thick and bubbly.  Add the cheese, and rest of milk.
Salt and pepper to taste.....and I added garlic powder, but then I LOVE garlic.
Now I doubled this recipe, and it was gone in two days...........it was SO delicious......so you might want to do the same.   It is even better the second day.

And I do believe you could play with this recipe a bit more......throw in some leftover asparagus, or honestly, whatever rows your boat!!!!
I think I will try that next time. YUM.







Mushroom Soup, my version

1 package dried Porcini mushrooms
about 2/3 cup of red wine
1 bunch of scallions
1 package mushrooms
3 cloves garlic
1 large container Swanson's chicken broth
3 chicken bouillon cubes
salt
pepper
flour for thickening
1/2 and 1/2


Soak  Porcini mushrooms, in red wine........enough to cover, I used Merlot.
After they have soaked for about 15 min, chop them right in the wine.

In a good size pot, in EVO, saute scallions, chopped into small pieces
Add  garlic cloves, minced, and regular mushrooms, chopped small.
Cook over medium high heat, stirring all the while.
When the scallions, mushrooms and garlic are limp, pour the Porcini mushrooms AND the wine into the pot.
Simmer for about 5 min.
Add Swanson's chicken broth, and 3 chicken bouillon cubes.
Put about 1/2 cup of flour in large measuring pitcher, or bowl, add 3 cups of water slowly, while stirring vigorously.
Add to pot.
let all this simmer for about 1/2 hour.
Salt, pepper to taste and  add a splash of 1/2 and 1/2.

You can blend some of this and just leave some chunks in it....we like it chunky.
This soup is SO good.

I had mine with a grilled cheese and guacamole sandwich, but hey, that's me.








Farfalle with Sausage, Cannellini Beans, and Kale
(Cooking Light, Nov 2007)

8 oz farfalle
1/4 cup oil packed sun dried tomatoes
1 and 1/2 cups chopped onion
8 oz turkey sausage ( I used Smart Sausage)
6 garlic cloves minced
1 teaspoon dried italian seasoning
1 14 oz can chicken broth
1 16 oz pkg kale
1 15 oz can cannellini beans, rinsed and drained
1/4 cup shaved fresh parmesan

cook pasta according to directions
drain, reserve 1 cup of liquid
drain tomatoes reserving 2 tspns oil, slice tomatoes
Heat large dutch oven, add sliced tomatoes, the 2 tspns oil, onion and sausage, cook 10 min until sausage is browned, stirring to crumble sausage. add garlic, cook 1 minute. add seasoning, pepper and broth to pan.  Add kale, cover and simmer until kale is tender.  Stir in pasta, reserved 1 cup liquid, and beans.
You can shave the parm over each dish.
I put it all in the pot and stirred it in.


Broccoli, Red Pepper and cheddar chowda
(Gourmet Dec 2001)

1 small head broccoli, chopped small
1 large potato  peeled and chopped small
1 large onion chopped small
1 red bell pepper chopped small
1 large garlic clove minced
2 tablespns butter
1 teaspn cumin
1 teaspn salt
1/4 tspn black pepper
1/2 tspn dry mustard
2 tablespns flour
3/4 cup heavy cream
6 oz sharp cheddar grated.

Discard loer third of broccoli stem. cook broccoli in boiling water until just tender, 2 or 3 min,
transfer with slotted spoon to ice water to stop the cooking.  Reserve 3 cups water for chowder.
Cook potato, onion, bell pepper, broccoli, and garlic in butter ( I used EVO)
until onion is softened, about 10 min...add cumin, salt, pepper and mustard, cook 1 min.
Add flour and cook stirring for 2 min.   Add reserved cooking water and simmer, until potatoes are tender.  Stir in cream and cheese and cook until cheese is melted.
Season with salt and pepper.  Puree about 2 cups chowder in blender, return to pot.
Note.......I used chicken broth instead of the water.....

Cornbread Muffins
(allrecipes.com)

1 and 3/4 cup cornmeal.  I used Bob's Red Mill Stone Ground Whole Grain Corn Meal
3/4 cup all purpose flour
4 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1/4 cup sugar
2 cups buttermilk ( I used 2 cups milk plus 2 tablespoons vinegar, let sit for 10 min)
2 eggs
1/4 cup canola oil

preheat oven 450 degrees
grease or line 12 muffin cups
in a large bowl, mix together corn meal, flour, baking powder and soda, salt and sugar.
In separate bowl, combine buttermilk, eggs and oil.  beat well.
Pour buttermilk mixture into flour mixture, stir until blended.  Pour batter into prepared muffin cups.....t will be very thin.
bake for 15 min until toothpick comes out clean.

Lentil Soup with Sweet Potatoes and Spinach
Recipe  HERE

Pumpkin Black Bean Soup
Recipe HERE


Recipe: Tofu Fried Rice with Cabbage

Cook and chill the rice ahead of time.

1 tblspn vegetable oil
1 package extra firm tofu, drained and cut into 1/2" cubes
3 cups thinly sliced napa (Chinese) cabbage
3 cups chilled cooked long grain rice
3 tablespoons low sodium soy sauce
2 teaspoons dark sesame oil
1/2 cup frozen green peas, thawed.......I used a cup.
2 tablespoons thinly sliced green onions.
1/4 teaspoon salt.

Heat veg oil in large nonstick skillet, add tofu cubes, cook 9 min until golden brown, stirring occas. Remove tofu from pan.
Add cabbage to pan, cook 45 second or until cabbage wilts, stirring constantly.
Stir in rice, soy sauce, and sesame oil.  Reduce heat and cook until heated through, stirring occasionally.
Stir in tofu, peas, green onions, and salt, cook 3 min more.
5 servings/1 cup each  226 cal....if you care.  I didn't.
It was marvelous, and I will defiinitely make this again.

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