Archive for the ‘Recipes’ Category

Comfort Foods

Friday, February 13th, 2009

I’d like to share a couple of my favorite recipes. The first is a chili recipe that I got from my good friend Deb Day, who got it from the Salt Lake Tribune’s recipe request column. It supposedly originated at the Stein Erickson Lodge in Park City. It is a great crowd pleaser.

The next is Honey Baked Custard, which is a very satisfying, simple and healthy dessert. I love the Mexican flans, but cringe at using the sweetened condensed milk that they call for. This one just uses milk, honey and vanilla. I have used 1% milk from the store to make it and it turns out fine, but I like it best when made with the whole milk that we have been buying recently from the newly opened local raw milk dairy in Mt Pleasant. I don’t skim off the cream, and shake up the jug and drink or use. It makes divine custard and yogurt!

 

Southwestern Turkey Chili

serves at least 6 

1 can of black beans*

1-cup mild fresh chilies, chopped (wear gloves) Anaheim’s are good.

2/3 cup chopped red onion

2/3 cup chopped celery

2/3 cups chopped red pepper (accept no substitute)

2/3 cup chopped white part of leek (sometimes I use white onion)

2 garlic cloves, minced

2 TBS dried oregano, crumbled or rubbed

1 stick butter

¼ cup flour

4 cups shredded cooked turkey (or sautéed ground turkey)

4 cups chicken broth

2 ¼ cups thawed frozen corn (you may use canned or dried corn that has been re-hydrated)

2 tsp ground coriander seed

3 TBS chili powder

2 tsp ground cumin

½ tsp salt

¼ tsp sugar

Cook chilies, onion, celery, bell pepper, leek, garlic, and oregano in butter over moderately low heat, stirring occasionally for 10-15 minutes, or until veggies are softened. Add flour and turkey, cook over low heat stirring 15-20 minutes, or until flour is golden. Stir in broth. In a food processor, puree 1 ¼ cup of the corn; add it to the chili along with remaining corn, spices and the beans. Simmer stirring for 15 minutes. Season with more chili powder, salt or pepper to your taste. May be served with sour cream, shredded cheese, & or guacamole.

  • Or you can soak ¾ cups of dried black beans overnight, drain them, and then cook them with 8 cups water until tender. Drain and use in the chili.

 

Baked Honey Custard

Serves 4

 

2 eggs

¼ cup honey

¼ tsp salt

2 cups milk, scalded

1 tsp vanilla

Grated nutmeg

½ pint of whipped cream (optional)

 

Beat the eggs until well mixed, then beat in the honey, salt, vanilla, and scalded milk. Pour into custard cups or small bowls. Sprinkle a little nutmeg on top of each. Set cups in a pan of hot water and bake at 350 for 50 minutes or until the tip of a knife inserted into centers comes out clean. Cool, then refrigerate.

Serve with a dollop of whipped cream.

 

 

 

 

Mexican Pickled Carrots

Thursday, January 15th, 2009

This year we made Mexican pickled Carrots for a Christmas treat to give to neighbors and friends. Something to counter balance the onslaught of sweets that seem to flow into the house in the month of December!

I learned to make these from my mom. She figured out how to make them about 30 years ago. We often ate at a great Mexican restaurant in Winton, California called the “Tequila Café”.  Along with delicious chips and salsa on the table as appetizers, they  also served pickled carrots. My mom asked for the recipe and was told that was not something that they would give out. So mom just started thinking about it and came up with what she thought the ingredients might be and it what proportions. One of the waitresses was kind enough to answer with a yes or no, if an ingredient was right or not. When she had all the ingredients figured out she then let her ask about the process as well. After a few batches and more yes and no sessions with the  waitress, she had it dialed and the pickled carrots have been a staple at our home ever since. I have no problem sharing recipes and since many of you have asked for it I decided to put it up here where you can easily find it. 

 

Pickled Mexican Carrots                              Ada Udall

5 pounds carrots, sliced 1/4” on a diagonal.

Put carrots in boiling water w/ 1 TBS salt for about 5 minutes till done but not soft. Test for the degree of crispness you want, then remove/ drain from hot water and put into a sink of ice water. You don’t want limp soggy pickles, but not too crisp either. Keep an eye on them and keep checking them and pull them off when they feel right to you.

In another pot put:

4 cups water

2 cups cider vinegar

2 TBS salt (I use pickling salt if I have it.)

Bring to a boil.

Open a small can of pickled jalapeno peppers. Use 1/4 cup of the liquid in the vinegar solution.

Slice 2 or 3 peppers into julienne strips.

Slice 1/2 white onion and

2 garlic cloves, peeled.

In a gallon jar, or several smaller ones that will equal a gallon, put down a layer of carrots, a few peppers, onion slices and garlic slices. Sprinkle a bit of cilantro and oregano on top and repeat starting with the carrots until all ingredients are used up. Pour hot vinegar solution over all and add 1 TBS olive oil on top and let stand for at least three days. You can repack into smaller jars or just eat them out of the big one. They will keep in the fridge for a few weeks. I have actually found a jar from last year in the root cellar and we opened it up and they were great! At room temp I don’t think that they would last as long as that.

Quinoa Salad

Wednesday, October 31st, 2007

Sometime this summer our friend Joan Durfey invited Joe and I over for dinner and served us among other things, Quinoa Salad ( I think it is pronounced keen-wah). I had never had it before and I loved it and asked her for the recipe. Since then I have bought a 25-pound bag of quinoa and have been using it frequently. I have played around with the basic one Joan gave me. I have taken it to the many funeral luncheons we have had in our ward over the last 6 weeks and the ladies there are all crazy about it and want the recipes too. One has a husband who is wheat intolerant, so she is very interested in Quinoa.

Quinoa is a small grain about the size of broccoli seed. You cook it pretty much like you do rice. It is a staple down in South America. It is loaded with protein, so it is a super grain to eat if you are looking to cut down your meat consumption.

Quinoa Salad Basic Recipe

1 cup Quinona uncooked
Boil 2 cups water and boil. Add quinona and simmer with lid on, until water is absorbed and quinoa is kind of transparent. Let cool and add the bottom ingredients and toss in dressing then refrigerate. Last up to a week in the fridge.

1 can black beans rinsed and drained (If you cook the beans form scratch, use 3/4 cup dry beans)
about 16 oz. frozen baby corn (more or less as you like)
1 red pepper fresh chopped
1 green pepper, chopped
1/4 red onion chopped (I use more sometimes)
2T finely chopped flat leaf Italian Parsley or cilantro
2T chopped fresh basil
1 avocado, cubed
Cherry tomatoes
If you don’t have all the ingredients on hand, just used what you do have. It is good with just the beans, onions, 1 kind of pepper if that is all you have. I just get going and like to try lots of things. I have also put in cooked red lentils in it-yum! I think olives would be good in it too, but Joe doesn’t like them, so I have yet to try it.

Dressing: 1/2 cup extra virgin olive oil
1/2 cup red wine vinegar
sugar to taste- I use about 1/2 cup
1/2 tsp dry mustard
ground black pepper and salt to taste
1 clove garlic chopped fine
Mix dressing in food processor or with wire whip and reserve to pour over above ingredients. Refrigerate and serve on a bed of greens, or not. It is great just all by itself! Joe likes a dab of cottage cheese along in the bowl with his.

Makes enough for 6 people or even a few more.

Pumpkin Chili

Monday, October 29th, 2007

I tried this recipe this week and both Joe and I loved it. It came from the Salt Lake Tribune, but I have made a few minor changes to it. It is easy and tastes so good on a fall evening. Joe has been trying to cut out red meat in an effort to reduce his cholesterol levels and this chili calls for ground turkey instead of beef or pork. We also had a bumper crop of butternut squash out of our garden, so I am on the lookout for any recipes using squash. This one calls for pumpkin, but my experience is that you can use most winter squashes interchangeably in recipes. I love the butternuts as they are so easy to butcher and just the right size for using up in a day or two.

Pumpkin Chili Mexicana

2 TBS vegetable oil
1 Cup Chopped onion
1 red bell pepper chopped
1 or 2 cloves of garlic, finely chopped
1-pound ground turkey
2 (14.5 oz) cans diced tomatoes, undrained (I use a quart of my home canned tomatoes chopped a bit)
1 (15 oz) can pumpkin- not pie filling. (I used a butternut squash that weighed about a pound that I baked, then peeled off the rind and cubed the squash.)
1 (15oz) can tomato sauce (I used my home made red sauce that I bottled in pint jars)
1 can of pinto beans, drained and rinsed (I cooked my own beans from scratch)
1 (4 oz) can of diced green chilies
1 cup of frozen corn
2 TBS chili powder
1 tsp ground cumin
Heat oil in large saucepan over medium high heat. Add onion, bell pepper, and garlic. Cook, stirring frequently for 5 to 7 minutes or until tender. Add turkey. Cook until browned.
Add tomatoes with juice, pumpkin, tomato sauce, beans, chilies, corn, and spices. Bring to a boil; reduce to low heat, cover and cook, stirring occasionally for 30 min.
Serves 6