Spring Recipes 2018
Lima Bean Burgers
1 (15 ounce) can butter beans, drained
1 small onion, chopped
1 tablespoon finely chopped jalapeno pepper
6 saltine crackers, crushed
1 egg, beaten
1/2 cup shredded Cheddar cheese
1/4 teaspoon garlic powder
salt and pepper to taste
1/4 cup vegetable oil
In a medium bowl, mash butter beans. Mix in onion, jalapeno pepper, crushed crackers, egg, cheese, garlic powder, salt, and pepper. Divide into 4 equal parts, and shape into patties. Heat oil in a large skillet over medium-high heat; use more or less oil to reach 1/4 inch in depth. Fry patties until golden, about 5 minutes on each side.
Blueberry Rum Smash
Strawberry & Asparagus Salad
1 head romaine lettuce–chopped
1/2 bag of baby spinach leaves
1 bundle of asparagus–steamed and chilled then cut
1 pint of strawberries–sliced
1/3 cup sliced almonds– toasted with 1tsp sugar
1/4 cup rice vinegar
2 Tb olive oil
1/4 cup sugar
1/2 tsp salt
1/2 tsp pepper
Bunny’s Favorite Carrot Cake
2 cups granulated sugar
1 1/2 cups vegetable oil
4 fresh whole eggs
2 cups pastry flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
3 cups raw finely grated carrots
4 ounces chopped walnuts
1 1/2 pounds powdered sugar
12 ounces room temperature cream cheese
1 tablespoon vanilla extract
2 ounces room temperature butter
For the cake:
Preheat oven to 300 degrees F.
In a mixing bowl, mix sugar, vegetable oil, and eggs. In another bowl, sift together flour, baking soda, salt, and cinnamon. Fold dry ingredients into wet mixture and blend well. Fold in carrots and chopped nuts until well blended. Distribute batter evenly into 3 (9-inch) cake layer pans, which have been generously greased. Place in preheated oven and bake for 50 to 60 minutes. Cool layers in pans for an hour, and then turn onto racks until completely cool.
For the frosting:
In a suitable bowl of large mixer, place powdered sugar, cream cheese, vanilla, and butter. Beat until thoroughly blended.
Assemble and enjoy!
Winter Recipes 2017-2018
Official National Banana Cream Pie Day--Banana Cream Pie
In honor of National Banana Cream Pie Day, March 2, which is also Texas Independence Day and a darn good reason to eat dessert, I’ve chosen to share my recipe for this luscious pie. My grandmother used to make it for our Sunday family gatherings. She made a traditional flour pie crust, but I added my own twist—a Graham Cracker crust. Enjoy!
Graham Cracker Crust
1/12 cups of graham cracker crumbs
1/3 cup of sugar
½ teaspoon cinnamon
6 tablespoons melted butter
Banana Cream Filling:
¾ cup sugar
¼ cup cornstarch
2 cups of half and half
4 egg yokes
3 tablespoons butter
1 ½ teaspoons vanilla extract
2 ripe bananas, sliced
Whipped Cream Topping:
2 cups of heavy whipping cream
½ cup sugar
½ teaspoon vanilla extract
1/3 cup of shaved almonds
Graham Cracker Crust:
1. Preheat over to 375 degrees.
2. In a small bowl, combine Graham Cracker crumbs, sugar and cinnamon, and mix well. Add melted butter and mix until blended.
3. Press into a 9-inch pie pan and bake for 7 minutes. Let let cool.
Banana Cream Filling:
1. In medium sauce pan, combine sugar and cornstarch. Add half and half and egg yokes and whisk until well combined. Bring to boil over medium heat, stirring constantly. Boil 1 minute and remove from heat. Stir in butter and vanilla.
2. Pour ½ of the filling onto the crust.
3. Cover with sliced bananas.
4. Pour remainder of filling over the bananas.
5. Cover with saran wrap directly on filling to avoid a sticky film from developing.
6. Chill for at least 3 hours.
7. Remove saran wrap and top with another layer of sliced bananas.
Whipping Cream Topping:
1. In a medium bowl, beat whipping cream at high speed. Slowly add sugar and vanilla. Beat until stiff peaks form.
2. Spread whipping cram over the top and garnish with more sliced bananas and shaved almonds.
The Only Drink for Lovers
Open and drink, with pleasure, one bottle of chilled, dry champagne or prosecco. Then another...
Sweet and Sour Microwave Red Cabbage for Lovers
Put the butter, onion, and caraway seeds into a large heat safe glass bowl. Microwave on high for 1 minute to melt the butter. Add the cabbage, apple cider vinegar, salt and pepper to the melted butter and stir to combine. Cover with a vented lid or plastic wrap with 6 small holes poked in it. Microwave on high for 5 minutes. Carefully uncover and stir the cabbage. Recover again and cook, stirring every 5 minutes, until the largest parts of the cabbage are wilted and tender, 10 to 15 additional minutes.
Use a pair of tongs to transfer the cabbage to a serving platter; discard any extra cooking liquid in the bowl. Sprinkle the chopped bacon over the cabbage. Serve immediately.
1 cup flour
1/4 oz butter or margarine
1/2 lb good quality dark chocolate
1 or more tablespoons whiskey or bourbon
Forget the flour, eggs and shortening: eat the chocolate, go for a long, vigorous walk in the woods, and drink the whiskey when you get home.
Cranberry-Jalapeno Cream Cheese Dip
This recipe and photo came my way via Facebook. It's from Mel Kitchen's Website and it's perfect for the holiday season-sweet, spicy and festive.
In honor of our new release,
Between the Swastika and the Bear
A Polish Memoir, 1925-1948
By Andrew Jurkowski
Polish Mushroom Soup for Christmas Eve
Polska Zupa Grzybowa dla Wigilii
The Polish Christmas Eve feast is called the Wigilia (Vigil). It’s traditionally a meatless meal, so many people use a vegetable broth. It’s fine to use chicken or beef stock instead.
4 or 5 oz of dried mushrooms, soaked overnight in a cup of water, and then chopped. Strain and reserve soaking liquid.
2 Tbsp butter
4 celery ribs with leaves, chopped
4 carrots, chopped
1 leek, the white part, rinsed and chopped
8 oz white or crimini button mushrooms, sliced
2 quarts stock of your choice: beef, chicken, vegetable
Salt and pepper to taste
Sour cream and chopped parsley for garnish
Saute all of the chopped vegetables, including the dried and fresh mushrooms, in butter until lightly browned. Bring the stock to a simmer in a large soup pot. Stir the chopped & browned vegetables into the stock, along with the strained mushroom soaking liquid. Cover and simmer gently until vegetables are tender. Season to taste. Thicken if desired (roux or cornstarch slurry). Serve with a dollop of sour cream and a sprinkle of chopped parsley.
Icelandic Lamb Chops with Minted Cherry Sauce for Lovers
This is best with Icelandic lamb as they live in the wild and only a few local farmers have license to butcher them. No pesticides are used around their grazing sites nor do they receive any antibiotics plus their natural diet of wild herbs and berries flavors them from the inside---amazing. If you can’t get your hands on lamb from Iceland, local organic lamb will do in a pinch.
2 teaspoons olive oil
5-6 Icelandic lamb chops
1/3 cup chopped shallots
1 cup full bodied red wine (or port)
1/2 cup chicken broth
1/2 cup dried tart cherries
3 tablespoons cherry jam
1 tablespoon balsamic vinegar
1/2 teaspoon ground cardamom
Chopped fresh mint
Wash lamb chops and pat dry with paper towels, sprinkle with sea salt and coarse ground pepper Heat oil in heavy cast iron skillet over medium-high heat. Add lamb to skillet turn frequently until desired doneness (8-10 minutes for medium rare). Remove lamb from skillet and tent under tinfoil. Add shallots to skillet stir and sauté for 1-2 minutes, then add wine, chicken broth, cherries, jam, vinegar and cardamom, stirring frequently at a boil. Reduce the sauce until the it sticks to your spoon and season with a little salt and pepper. Spoon the sauce over the lamb and sprinkle with chopped fresh mint.
Best served with mashed potatoes, greens and a mint leaf garnish.
Beets (called “beetroot” in Australia) are the ubiquitous antipodean vegetable. Generally served in the form of cold, pickled slices, they are an essential (inevitably red-staining) addition to salads, sandwiches, hamburgers, everything. The jellied variant, prepared as below, makes a colorful accompaniment to Christmas dinner and may inspire renewed table conversation in moments when this is lagging.
Serves 6-8 people. Requires 1 large or 6 individual moulds, for serving on 1 large platter or 6 small plates.
3 medium beets, cooked and finely diced
1 cup water
1/4 cup vinegar
1/2 tablespoon salt
1 tablespoon gelatine soaked in 1 tablespoon water
6 prepared lettuce cups
Place water, vinegar and flavorings in saucepan. Bring to a boil, then simmer 2 minutes.
Strain hot liquid over gelatine. Dissolve gelatine and allow to cool.
Place beets in mould and pour liquid over the top.
Chill until set. Unmould and serve on lettuce.
Not to be confused with rice pudding--riskrem is not as sweet and twice as nice!
For the Filling
1 Quart milk
¾ Cup long-grain white rice
½ Cup plus 1 to 2 Tbsp sugar
1 Tsp salt
½ Tsp almond extract
½ Cup almonds
½ Cup frozen raspberries, thawed
2 Cups whipping cream
3 Tbsp cloudberry or lingonberry preserves
For the Filling
Preheat oven to 350º.
To serve, heat the raspberry mixture in the microwave until just hot. If the preserve mixture is too thick add in a little hot water and whisk until smooth.
Serve and drizzle with the preserves or raspberry sauce.
Seriously Delicious Non Dairy Quiche
Have all ingredients at room temperature before you begin.
Preheat oven to 350°
1 9” pie shell of your choice, uncooked
½ cup grated Daiya non-dairy cheese
½ cup plain Daiya non-dairy yogurt
½ cup unsweetened almond, rice, or soy milk
3 room temperature eggs, broken into a bowl and beaten well
½ medium onion, finely chopped
Spinach or chard, fresh or frozen
Pepper to taste
In a large skillet, saute half a finely-chopped medium onion in olive oil until soft.
Add 4 handfuls of well-washed, coarsely torn spinach or chard and sauté until wilted (you can substitute 1 cup of cooked, cooled, and well-drained frozen spinach).
Lay spinach in pie crust. Cover with grated non-dairy cheese. Stir together non-dairy yogurt, almond milk, and beaten eggs, with pepper to taste. Pour gently over spinach and non-dairy cheese. Bake until browned and set, approximately 45 minutes.
Red Velvet Cake for Lovers
My recipe contribution for this month is Red Velvet Cake. Since recipes tend to evolve over time, I thought about selecting one from the plethora of offerings from the internet. There were several delectable choices, including the Southern Red Velvet Cake, which is covered in diced pecans. But they all called for a small amount of red food coloring. I remembered, or at least I thought I did, the recipe my mother used, which called for much more. She passed onto me her collection of favorite recipes when I left home in the early 70s. I searched my recipe box and found it. It came from an Adams Extract Company recipe book. I was right, the recipe called for 1 ½ ounce bottle of Adams red food coloring. Mom said this was the reason the cake turned out so moist.
½ cup shortening
1 ½ cup sugar
1 tsp. vanilla extract
1 ½ ounce bottle of Adams red food coloring
3 tbs. cocoa
2 ½ cups sifted floor
1 cup buttermilk
1 tsp. salt
1 tbs. vinegar
1tsp. baking soda
3 tbs. flour
½ tsp. salt
1 cup milk
1 cup shortening
1 cup sugar
2 tsp. vanilla extract
¼ tsp butter flavor
Cook milk, flour, salt until thick, stirring constantly.
Cream shortening and sugar well; add flavors.
Combine with the first mixture; beat well.
Cream, shortening, sugar, eggs, and flavors.
Make a paste of cocoa and food coloring; add to first mixture.
Alternately add flour and buttermilk.
Mix baking soda and vinegar in small bowl; add to batter.
Bake in three 9” or 10” pans for 20-25 minutes at 350 degrees.
Let cool completely.
Cover with frosting.
My favorite dish (this is my Mormor's recipe) we usually enjoy this on Christmas Day and on Syttende Mai.
Fall Recipes 2017
This is a traditional Australian Thanksgiving dinner accompaniment. Not that Australia has a Thanksgiving holiday, but it’s what I, as an Australian, have made on each of the twenty-plus Thanksgivings I’ve spent here in Anacortes—because this is an iconic Australian recipe; I like savory scones more than sweet ones; and I hate to see pumpkins going to waste just as porch decorations.
2 cups self-raising flour
I cup cooked mashed pumpkin
¼ teaspoon salt
1 Tablespoon butter
¾ cup milk
Optional: ½ cup sugar or ½ cup grated sharp cheese
Sweet Nothing Beets Yams!
Pre-heat oven: 400 degrees
6 beets peeled & cubed
1 walla walla onion chopped in large chunks
3 sweet potatoes peeled & cubed
olive oil (2-3 Tbs), coarse sea salt (1 tsp), coarse black pepper (1 tsp), garlic powder (1 tsp), raw sugar (1 tsp)
Mix beets with 1-2 Tbs olive oil---place on sheet pan in oven for 15-20 minutes. In the meantime mix all other ingredients together in bowl including remaining olive oil, mix with beets and toss it in the oven for another 45-50 minutes and yum!
No Cows Allowed in the Orchard: Dairy-Free Apple Crisp
These quantities are approximate—adjust to your taste.
Stir these dry ingredients together until well mixed
½ cup brown sugar
2 Tbsp cornstarch
1 tsp cinnamon
½ tsp garam masala
Stir into a bowl with
6 large tart apples, peeled, cored, and sliced
Pour into an 8” x 11” baking pan greased with coconut oil
Stir together until evenly mixed & crumbly
½ cup coconut oil
½ cup brown sugar
¼ cup almond meal
½ cup flour
Pour topping lightly over apples. Bake at 350° until brown and bubbly and apples are tender: ~45 minutes. Cool and enjoy.
It’s All In The Stuffing!
1 lbs fresh Hot Italian sausage
3 diced celery ribs
6 shallots finely chopped
10 ounces wild mushrooms
6 cups prepared corn bread cubed
1 ½ c toasted chopped pecans
1 c dried cherries chopped rough
3 large eggs
½ c heavy cream
1.5 c chicken stock
½ c dry white wine
1 tsp fresh rosemary chopped
1 tsp fresh thyme chopped
1/2 tsp coarse ground pepper
1.5 tsp table salt
6 tbs butter plus extra for baking dish
Preheat oven to 425 degrees.
Melt 2 tablespoons butter in a medium skillet. Place cornbread chunks on a rimmed baking sheet. Brush with melted butter. Toast in oven until golden brown, 10 minutes. Transfer to a wire rack; let cool completely
Heat cast iron skillet medium-high heat and add sausage; cook, breaking sausage into ½-inch pieces with wooden spoon, until browned, 5 to 7 minutes. Transfer sausage to paper towel–lined plate, leaving rendered fat in skillet.
Heat butter (4 tbs) with rendered fat in skillet over medium heat. When foaming subsides, add onion, celery, mushrooms and ½ teaspoon salt. Cook, stirring occasionally, until vegetables are softened but not browned, 7 to 9 minutes. Add thyme, sage, and pepper; cook until fragrant, about 30 seconds. Add chopped cherries
Add 1 cup broth and bring to simmer, using wooden spoon to scrape browned bits from bottom of pan. Add vegetable mixture to bowl with dried bread and toss to combine.
Grease 13 by 9-inch baking dish with butter. In medium bowl, whisk eggs, remaining broth cream, wine and remaining 1 teaspoon salt. Add egg/broth mixture, mushrooms, cherries, pecans, and sausage to bread mixture and gently toss to combine; transfer to greased baking dish. Cover tightly with aluminum foil, and place baking dish on rimmed baking sheet.
Bake on lower-middle rack 40 minutes remove tinfoil and cook another 10 minutes. Using fork, gently fluff stuffing. Let rest 5 minutes before serving.
Mr Crabs Cheesy Macaroni
Cook one box of of macaroni. Add salt and pepper according to taste.
To the cooked macaroni, add the following: 1 stick of butter, 1 cup cheddar cheese, 1 cup provolone cheese, 1 cup mozzarella, ½ cup smoked gouda, 2 tablespoons feta cheese, three eggs (make sure the macaroni has cooled), 12 ounces of evaporated milk, and 1 cup of crab meat.
Stir well and place in a 9 X 12 X 2 inch casserole dish. Top with more cheddar cheese.
Bake at 350 for 45 minutes.
3 tablespoons of olive oil
2 large yellow onions thinly sliced
6 gloves of minced garlic
1 cup of sliced mushrooms
pinch of salt
6 slices of day-old bread. Any kind will do: white, grain, French (I’ve even used croutons. But my favorite is toasted focaccia.)
1 ½ cups of grated Parmigiano Reggiano cheese
3 ounces of goat cheese
2 to 3 cups stock (beef, chicken, or vegetable)
Preheat over to 325.
In a large skillet, heat olive oil until it shimmers. Add onion slices and toss to coat them with oil. After about fifteen minutes, add the mushrooms and garlic and continue to cook until the mixture turns golden brown and begins to caramelize. Remove from heat and season with salt.
Lightly grease a two-quart casserole dish. Line the bottom with bread. Spoon a layer of onion mixture over the bread. Dot with an ounce of goat cheese. Top with ¼ cup grated cheese or enough to cover the onion mixture. Continue layering until the bread, onion mixture, and cheeses are used, reserving ¼ to 1/3 cup of Parmigiano Reggiano cheese.
Slowly pour the stock into the dish, until it almost reaching the lip. Add the rest of the grated cheese on top.
Carefully place the dish on a baking sheet.
Slide into the oven and bake until bubbly and the top turns golden brown. Usually about 1½ hour.
Serve while hot.
Easy Apple Cake (non-dairy)
1 cup vegetable oil
2 cups sugar
2 cups sugar
2 cups flour
1 tsp baking soda
1/2 tsp salt
1 tsp ground ginger
2 tsp ground cinnamon
4-5 cups of peeled and chopped tart apples
1 cup chopped walnuts, hazelnuts, or pecans (optional)
Optional maple glaze:
1 cup powdered sugar
1/4 cup real maple syrup
1 Tbsp coconut oil
Mix together until smooth
Preheat oven to 350 degrees. Oil a 9x13” baking pan. Beat oil and eggs together large bowl until creamy, then beat in sugar and vanilla until well mixed. Combine dry ingredients in another bowl and mix thoroughly. Slowly stir dry ingredients into the egg mixture until well mixed (batter will be thick), and then stir in chopped apples (and chopped nuts if desired). Pour into prepared pan and bake until a toothpick inserted in the center comes out clean, about 45 minutes. You can add the simple glaze, but it actually makes a crispy sugar crust on its own. While the cake is light and crisp right out of the oven, it settles and becomes damp and gooey the next day