I have another recipe that I would like to contribute

These are the best scallop potatoes I ever made, and I’ve tried plenty of recipes. This one is a winner!

https://www.gimmesomeoven.com/scalloped-potatoes-recipe/

Extended Indian Summer.

Sounds so wonderful.

Here in northern Minnesota we have been getting colder and colder and I’ve been hoping for at least one day of Indian Summer weather. Not going to happen this year.

We will get down into the 20s every night next week, and if any rain falls we will see it turn to snow.

Still haven’t turned on the furnace, but my husband joked around a couple days ago that if I put on any more layers I won’t be able to bend my arms.

Yes, your Indian Summer days sound glorious.

That looks delicious!

I have another recipe I’d like to contribute.
It is Baked Rice from The NY Times 60 minute Gourmet by Pierre Franey circa 1980.
Ingredients:
2 1/2 Tbs butter
2 Tbs minced onion
1/2 tsp minced garlic
1 cup uncooked rice
1 1/2 cup chicken broth
3 sprigs parsley
1 sprig or 1/2 tsp dried thyme
1/2 bay leaf
1. preheat oven to 400 degrees
2. melt half the butter in a heavy saucepan and cook the onions and garlic, stirring with a wooden spoon, until the onion is translucent. Add the rice and stir briefly until the grains are coated with butter.
3. Stir in the stock, stirring so there are no lumps in the rice. Add the parsley, thyme and bay leaf. Cover with a tight fitting lid and place in the oven.
4. Bake the rice for exactly 17 minutes. Take out of the oven, remove the lid using potholders. Discard the herbs. Stir in the remaining butter using a large 2 pronged fork. The rice can be served immediately. If the rice is not to be served immediately, keep covered in a warm place.
This rice recipe is always easy and perfect.

Roasted vegetables with peanut sauce can be a quick side, appetizer, or food for vegetarian guests.

Eggplant, tiny tomatoes, zucchini, yellow squash, colored peppers and onions are my usual selection. Chop into bite size pieces and roasted quickly with oil/fat of choice.

Peanut sauce:
1/2 cup peanut butter
2T soy sauce
1T rice vinegar
1T fresh lime juice
2-4T water
Minced/grated garlic & ginger to taste
Cayenne to taste
(Lately I’ve been using garlic and ginger powder and it’s still good)
I like to serve peanut sauce in a pourable pass around container. Can be made ahead and stored in refrigerator for about a week.

Sprinkle chopped cilantro before serving.

You can have it over rice – throw it in a tortilla or pita or even add meat. Lately I’ve been experimenting with marinated chicken or pork in “nuoc chom”(Vietnamese dipping sauce for spring rolls.)

It’s a colorful eye catching quickie that can calm rumbling tummies before the main event. A cooked salad. Since we’re still running the AC here I don’t get to seriously cook for a bit longer.

https://www.tasteofhome.com/recipes/beef-barley-lentil-soup/

One of my faves. Good with spanish rice scooped into it!

Nana’s Spanish rice:

1 cup of long grain rice
1 TB olive oil
1 can tomato sauce (8 oz)
2 tsp minced garlic
2 tsp caldo de pollo
black pepper to taste

Coat rice with oil. Add in the tomato sauce plus 2 more 8 oz cans full of water. Add in garlic, caldo de pollo and pepper. Bring to a boil then reduce to a simmer for 20 min. All measurements are approximate and never exact. 🙂

https://breadtopia.com/sourdough-naan-flatbread/

I also use my sourdough starter to make this flatbread and then make personal pizzas out of them. My family loves these!

For chicken or beef stock, Gordon Foods Services (aka GFS aka Gordon’s) offers jars of both, dehydrated. Excellent value — $6-ish. Lasts a long time. It’s far better than bullion from the grocery stores.

After recent events in the world this is such a delight to read, I could almost cry!

Oh, I love a good soup! Cream soups are lovely anytime but especially in the fall and winter.
A favorite with family and guests is a carrot cream soup.
I’m a dump and pour cook so I don’t generally have written recipes.
I don’t know why so many people think cream soup is difficult, if you’ve ever made “white sauce” you’ve made a cream soup base!

The only critical part that I probably do differently is to make a light roux… light to peanut butter color gives a richer nutty flavor (I do this for almost any recipe that calls for an oil / flour thickener)

Ingredients:
Carrots
Oil and butter 50/50
Flour
Chicken broth or water and base (I like Better than Bullion)
Milk (or cream or half & half or evaporated milk or…)
Thyme (herbes de provence or an herb blend that you’re fond of)
Salt
Pepper

**Basic rule of thumb 2 tbsp oil and flour per cup of liquid. But, the darker the roux, the less thickening power.

Carrot soup works with canned or fresh carrots…if using fresh, cook them to perfection first, steamed, simmered, grilled… however you prefer them.

Puree half the carrots with broth till smooth.
Chop the other half to have some texture in the soup if desired.

Heat oil and butter till hot, toss in equal amount flour, stir till desired color.

Add carrot puree, chopped carrots, herbs, simmer till thickened, milk or cream to desired thickness. Salt and pepper to taste.

I like to top with a pat of butter a drizzle of heavy cream and a few grinds of black pepper when served.
Enjoy!

** If you added to much liquid, just make a small batch of roux, whisk in some of the liquid, and stir back into the pot.

I didn’t have potatoes, so I substituted rice.
I didn’t have paprika, so I used another spice.
I didn’t have tomato sauce, so I used tomato paste.
A whole can, not a half can, I don’t believe in waste.
A friend gave me the recipe, she said you couldn’t beat it.
There must be something wrong with her, I couldn’t even eat it!

Author unknown. Memorized it out of my Great-grandmother’s church cookbook. She was the best cook ever. Her yeast rolls were to die for. 🥰

I won’t link it, but search “Boilermaker Tailgate Chili. The original is on allrecipies.com. Very good chili

Hello! This is one of my favorites, sometimes I add more broth and make a soup, it’s delicious with toasted sour dough.

Red pepper sauce for duck ravioli

2 whole red or yellow bell peppers
1T olive oil
1T crushed garlic
2 t hot pepper flakes
3 plum tomatoes (I use Mutti Pomodoro San Marzano canned tomatos instead of fresh)
1/2 cup beef broth (I add more broth to make a soup)
1 cup heavy cream
3 T butter
salt and pepper

(1) Broil peppers til skinsare black. Put in brown paper bag. Peel, seed, and cut into strips.
(2) Pour boiling water over tomatoes. Peel. Squeeze seeds into trash. Chop (I sometimes use canned for this step)
(3) Heat olive oil, garlic, and pepper flakes. Cook 2 minutes.
(4)Stir in pepper strips, soute 3 minutes.
(5) Add tomatoes, cook 5 minutes
(6) Pour in beef broth, reduce just till thickened.
(7) Pour in cream, bring to a boil. Simmer 2 minutes.
(😎 Put in food processor, puree.
(9) Strain into small saucepan, pressing down to get as much sauce as possible.
(10) Heat slowly, add butter to thicken. Serve over ravioli.

We made this one a few weeks ago, and are making it again tomorrow. Very filling, and delicious.

https://iamhomesteader.com/creamy-bean-soup-kielbasa/

Creamed corn quickie side

Get fresh green curry leaves at Asian market. Sauté a stalk in butter and pour a can or 2 of creamed corn and heat through. Pick the stalk out before serving.

(Just for a change of pace when you’re weary from cooking the main dish.). Extra leaves store in freezer.

I’m pretty sure I’ve posted a recipe for “60 minute yeast rolls” here before, but I’ve developed a tangzhong version.

If you don’t know, tangzhong is a method for locking some of the starch into a gel, which helps the finished bread hold on to moisture for longer, and delays staleness. This is particularly useful when you are making a dozen heavy dense rolls (typically over 2 pounds per batch) but only have a few eaters. It might also be useful if you are making multiple batches for a large group because you don’t know how many each person will want to eat.

You need a kitchen scale that displays grams, and you need to know how to zero it or “tare” out the measuring container. You also need an electric stand mixer with a dough hook, and a glass baking pan – mine is a 3 quart Pyrex oblong.

Flour (bread flour is better, but I’ve made it with AP flour before, and they turn out OK)
water
2 TBSP sugar
2 packets of active dry yeast, or 2 scoops if you have a yeast spoon
1 tsp salt
1 large egg
4 TBSP butter + about 3/4 TBSP after baking

Add 40 grams of bread flour to a small sauce pan, add 160 grams of water. Whisk together and heat over medium-high until it starts to thicken up. Remove it from heat when it is like paste. Set aside to cool.

Measure out 180 grams of water. Heat the water to around 105 F – if over 110, wait until it cools. Pour into a medium bowl. Whisk in 2 TBSP sugar. Whisk in 2 packets/scoops of yeast. Set in a warm place and cover (dish towel, silicone baking mat, whatever).

Melt 4 TBSP butter in the microwave. Don’t overheat it. 20 seconds first, then 5 second increments and swirl or stir, repeat until all or mostly melted. At this point, I whisk it with the tangzhong glop.

Weigh 550 grams of flour into the mixer bowl. Add 1 teaspoon of salt and stir.

Around the time that your yeast-water has doubled (15 minutes or so), the butter-and-glop should be cool enough that you can add the large egg without it scrambling. Whisk well.

I start pre-heating the oven to 425 around now. This also warms my stovetop indirectly, and I do my rising on it.

Add the yeast water and the butter-egg-glop to the mixing bowl, and stir a bit until mostly combined. Use speed 2 on the mixer for about 10 minutes. Watch carefully the whole time. You should have basically a single mass, and it should clean the sides of the bowl. Add water or flour in very small increments – teaspoons of water or tablespoons of flour – to adjust the dough.

Grease a large bowl – I use generic cooking spray. Transfer the dough to the bowl, turn so that the whole dough is greased. Set aside in a warm place to rise, cover. About 15 minutes, or until doubled in size.

Grease your glass baking pan.

Turn out onto a countertop or baking mat, punch down to release the air. Weigh the whole dough. Divide the weight by 12 or 20, depending how big you want them. Weigh out individual dough lumps to within a gram or two of your target weight. Roll into balls, arrange into your glass pan.

Cover the pan and put somewhere warm to rise, about 15 more minutes. Bake 12-14 minutes. Melt another half TBSP of butter while baking. Brush the tops with butter as soon as you remove them from the oven. Remove from the pan after 5-10 minutes.

I once tried to make butternut squash soup. While half the cooked tuber was taking a spin in the blender, I turned to the spice cabinet for ingredients. Glancing back over my shoulder I saw the jar begin to turn and lunged at the blender to stop it. I’d have made it too if not for the rolling food prep cart in the middle of the kitchen. Shoving the cart aside like Marshawn Lynch in beast mode, I dove for the jar just as it spun free of the collar wherein the spinning blade sent it cartwheeling into the air and spewing hot liquified squash everywhere, like orange sparks from a 4th of July pinwheel. Cleanup took nearly half an hour. Note that I did taste some of the soup scraped from the door of a cupboard on the far side of the kitchen. It was tasty. If I could remember it, the recipe was worth sharing, but my cooking skills need work. In fact, the event so traumatized me, I’ve never made it again. Nope, now-a-days this hombre only only uses a blender for margaritas. And I never make a new recipe before giving careful consideration to it’s potential for mayhem and bodily harm.

Butternut Squash Soup

INGREDIENTS
 
   * 1 large butternut squash, washed well, cubed
   * 8 grilled chicken breasts (optional)
   * 2 onions, chopped
   * 1 tablespoon butter (or a little olive oil & 3 packets Butter Buds)
   * 2-3 cans chicken broth
   * 1 cup half & half
   * 1 TBSP ginger root
   * 3 cloves garlic
   * salt and pepper to taste
   * 1 dash ground nutmeg
    * 1 dash ground cinnamon
 
 
DIRECTIONS
   
    In a large microwave safe dish combine squash, onions and butter. Stir in broth and cook on high for 30-35 minutes, or until squash is tender. Puree squash, onions, ginger, garlic, and broth in a food processor or blender. Add half&half, salt and pepper, and microwave on high for another 3 to 4 minutes, or until heated through. Flavor with nutmeg and cinnamon to taste.
Optional: Add diced, cooked chicken breast.

Duart’s Cream of Chili Soup

This Cream of Green Chile Soup is based on one served at Duarte’s Tavern in Pescadero, California. Duarte’s is also famous for their Cream of Artichoke Soup, and for the indecisive among us they are willing to give you a bowl with half artichoke and half green chile. The amount of cream in this recipe may scare some people. I’m not usually one for adding so much cream to soups, but this Cream of Green Chile Soup is so greatly improved and transformed by the creamy addition that I put in the full amount. Try it with less, if you must.
Serve Cream of Green Chile Soup with bread, warm corn tortillas, or tortilla chips.
Prep Time: 0 hour, 30 minutes
Cook Time: 0 hour, 20 minutes
Ingredients:

• 20 fresh, mild large green chiles (Hatch chiles are great here, but any poblano works)
• 1 Tbsp. butter
• 1 large onion, chopped
• 1/2 tsp. salt plus more to taste
• 2 cloves garlic, chopped
• 3 to 4 cups chicken or vegetable broth (Homemade Chicken Broth is a great addition to this soup)
• 1 cup heavy cream

Preparation:

1. Roast and peel chiles using either the stove-top method or the broiler method. After peeling, put chiles in a large bowl to collect any juices.
2. In a medium pot over medium-high heat,melt the butter. Add onions and 1/2 tsp. salt. Cook, stirring, until onions are soft, about 3 minutes. Add garlic and cook, stirring, another minute or so until the mixture is very fragrant.
3. Add chiles and broth (3 cups for a thicker soup, 4 cups for a thinner soup) to the pot and bring to a boil. Reduce heat to maintain a steady simmer and cook until vegetables are extremely soft and flavors have blended, about 15 minutes.
4. Whirl mixture in a blender or food processor until super smooth. Whirl at least 2 minutes (this may seem like a long time) to achieve a velvety texture.
5. Return mixture to pot and stir in cream. Gently heat until mixture is heated through. Add more salt to taste, if you like.

Makes 4 servings Cream of Green Chile Soup.

This won 1st place out of about 200 in the May ’93 Palmer Vineyards
(Long Island, NY) Chili Cook-off.

KATHERINE’S HOT TURKEY GOBBLER

2 TBSP Vegetable Oil
1.5 lbs Ground Turkey
2 Large Onions, Chopped
10-15 (depending on taste) Jalapeno Peppers, minced
7 Garlic Cloves, minced
2 Bell Peppers, chopped
1 28 oz Can Tomatoes
2.5 lbs Cooked Red Beans
1/4 Cup Soy Sauce
1/8 Cup Worcestershire Sauce
1 Cup Dry Red Wine
2 tsp Ground Black Pepper
1 tsp Red Pepper
1 TBSP Oregano
1 TBSP Ground Cumin
1 tsp Ground Basil
2 Bay Leaves
1 Can Black Olives, sliced
1/2 Cup Chopped Parsley
Salt to Taste

1. In a large Dutch oven, saute ground turkey with onions in oil
  until cooked.

2. Add peppers and garlic. Saute briefly.

3. Add tomatoes, soy sauce, Worcestershire sauce and wine. Stir well.

4. Add the spices and the remaining ingredients.

5. Simmer for one hour.

6. Serve with raw onions and grated cheddar cheese if desired.  

Serves 10-12

Easy Chicken Croissant Bake

Cut up 2 or 3 old croissants, bite size, layer into 9×13 baking dish sprayed with olive oil. Mix up maybe a cup of veggies in a bowl, cut smallish, always onion but any leftovers will do. Spread over the croissants. Plop 4 to 6 bone-in chicken thighs on top. Thinly but completely cover them with balsamic vinegar dressing. Bake 350F for 50 min or until skin reaches desired color.

Everything is variable except the chicken and the croissants. Would need a new name then. 😀

Joan’s Green Beans

2 cans of cut green beans – do not drain1/2 medium sweet onion, chopped3 slices, thick sliced Wright Applewood or Hardwood Smoked Bacon or a good smoked Ham about 3/4 cup, chopped into small pieces1/4 cup Apple Cider Vinegar1 light teaspoon of Better Than Bouillon Beef Flavored or 1 Small Cube of Beef BouillonPinch of Cayenne PepperIf you want a little spicier – add some Smoked BBQ Rub Seasoning – about 1/2 to 3/4 teaspoonTake a medium saucepan on medium heat on the stove and start to fry the bacon and onion together until onion start to become opaque. Add the beef bouillon, apple cider vinegar, and Cayenne. Mix thoroughly and then add the green beans with canned liquid to the stock pot. Mix and reduce to low and cook for at least an hour.

You can also add all the above, including the slightly cooked bacon and onions, to a small crock pot on low for as long as you need before dinner.

If you use Frozen or Fresh Green Beans (which are amazing by the way) – add them last and fill the stock pot about half full of water. You may need to adjust salt content to your taste. I like to use coarse Kosher salt.

1 Pot Albondigas

1 lb hamburger mix with bread crumbs, dollop of sour cream, garlic powder, onion powder, nutmeg, dried mint, a couple dashes of Worcestershire and some water to help mix. Form meatballs any size you like. If it’s 93% fat meat put some bacon fat in your pot so it won’t burn or oil of choice. Put on low and keep checking to turn while you’re preparing everything else. Or just buy a bag of pre-made Italian meatballs and skip this step.

When the meatballs are cooked enough that you can push them around without breaking add 1/4 cup rice, 2 tablespoons masa flour or more, chopped onions and if you have some tomatoes that must be used today dice them up and throw them in too. Might need more oil/fat. If your meatballs put out a lot of fat cooking you can leave it in the pot to help sauté these items with the meatballs.

Mince some garlic as much as you like and add to pot just before adding about 3 cups chicken broth. Then add 3 cups water. No chicken broth-add bouillon powder to water after you pour it in. I like a lot of garlic if I’m using real thick homemade chicken broth.

Medium heat stir occasionally to keep masa flour from sticking to bottom. Dump in half can diced tomatoes if you didn’t sauté super ripe tomatoes earlier.

Add dried oregano, basil, cumin, cayenne, and New Mexico mild chili powder. Salt and pepper to taste.

Meanwhile clean cilantro throwing out all yellowed or damaged leaves (they’re bitter.). Chop cilantro fine. Put some in pot and save some for garnish. Chop yellow onion fine for garnish also.

Serve with above garnish, sliced lime or lemon and toasted corn tortillas.

Sorry for no measurements. I just do it and adapt like today I have extra Mexican rice so I didn’t need to add rice to the pot. Just put a bit in the bowl and zap before putting soup over it. If your family tolerates more vegetables you can add chopped zucchini etc. (I’m not allowed because Nana didn’t 😉)