Archive for March, 2013

30
Mar
13

Cranberry Drop Biscuits

Cranberry Drop Biscuits adapted from Good Housekeeping Illustrated Cookbook page 423
Butter substituted for the shortening
Flour less 2 tablespoons
Add 2 tablespoons spent milled grain from brewing process
One cup cranberries
One cup milk
Sprinkle tops with Demerara cane sugar.
Add a dollop of whipped cream and pipe on some cranberry raspberry jam, optional suggestion.
The spent grain addition gives the biscuits a whole grain flavor, yet they are still light.
(Scrape Pad App IPad )

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29
Mar
13

Beef Short Ribs

During the winter without the use of the grille outside, a different method of slow cooking ribs was used for a small amount of beef ribs, an electric frying pan.

Place a broiler pan, covered with foil in the fry pan.IMG_3351

 

add the grateIMG_3352Place the ribs on the rack with the your favorite rubIMG_3353

an oven thermometer will indicate when the proper temp is set.IMG_3355set the fry pan thermostat so that the air temp inside the frypan is around 225 to 275 degrees with the cover on.IMG_3356cover and let the ribs cook till the meat pulls back from the bone.IMG_3354IMG_3359add your favorite BBQ sauce and wrap the ribs in aluminum foilIMG_3362continue cooking the wrapped ribs in the fry pan maybe about 30 -45 minutes more, or as long as you can wait !

unwrap and serveIMG_3364IMG_3365awith a home brew!

 

23
Mar
13

Kielbasa

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Kielbasa is one of those sausages that are easy to prepare and flavorful. It has been a dish I have eaten since way back when. Traditional boiled, it is what I consider a light sausage not overly greasy and has a skin that snaps like a saugy hotdog. Just serve it with rice and a vegetable. Here is your chance to try a gourmet or homemade mustard.
I have some different types of mustard seeds to grind up, grind some fine and course and leave some whole.

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Also add hot pepper flakes for some zing if preferred.
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Mix with plain yellow mustard and serve

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23
Mar
13

Tubular Homemade Pasta

A first attempt at making a tubular pasta, basically by rolling the sheets of pasta around the handle of a wooden spoon. As usual, I didn’t follow close measurements and the texture of the pasta was a bit too soft. But the procedure for rolling it around a wooden dowel like handle worked.

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23
Mar
13

pasta-e-fagioli-pasta-and-beans revisited

This is similar to a previous post, mainly substituting soy beans for the navy (white beans).
https://pmetro.wordpress.com/2011/01/23/pasta-e-fagioli-pasta-and-beans/
Instead of the time consuming soaking and boiling white beans, microwave Edamame beans, ours were frozen, let sit several minutes, then push the seeds from the pods. Prepare the rest of the recipe and add the soybeans and simmer, probably less than an hour. It’s a good substitution if you are short on time or have soybeans available and need a way to incorporate them into your diet as with the white beans, alone , they have little flavor.

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16
Mar
13

“Fruit Loops” citrus cake

Adapted from Better Homes and Gardens , Complete Step by Step Cook Book , 1987

A change up from chocolate cake, something different and lighter. My daughter described the taste like Fruit Loops (breakfast cereal). I agree !
<

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11
Mar
13

Ginger marinated chicken skewers

Ginger marinated chicken skewers.
Adapted from http://lauralovinglife.org/2013/03/08/sesame-ginger-marinated-chicken-scewers/
Marinade for chicken
Add to a covered container big enough to hold the amount of chicken, in this recipe, 2 breasts, ginger to taste, I have dried and sifted available other than fresh, sesame seeds, soy sauce, about one quarter cup, cider (or rice wine) vinegar about equal amount to the soy sauce, sesame oil and an amount or garlic, ( sliced and mashed), to your taste. Grind in some pepper and as an addition , some brown sugar.

The chicken breast can be pounded thin, but this time I opted to slice the breast horizontally to fillets as the breast are very large and thick and it also keeps the noise level low from using a rolling pin or meat tenderizer mallet or pounding weight.
Add the sliced chicken to the marinade, cover and shake to distribute the marinade and refrigerate at least 8 hours.

Arrange by threading the sliced chicken on wooden skewers, at this time I didn’t soak them in water. On a grate over a foil covered broiler pan, place the skewered chicken slices. Place close to under a broiler set to high heat for quick cooking.
Watch out for the skewers! It may be necessary to cover the ends with foil to prevent ignition, but then again, that’s what smoke detectors are for, ( just kidding). You can omit the skewers, or use metal ones, but the wooden ones we have are easier to handle and are shorter than the metal ones. Broil and flip till done.
Served over spinach.

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