4 large eggs
1/2c Parmigiano-Reggiano cheese, chopped (1/4"-1/2" pieces)
2T unsalted butter
4 slices bread, toasted
1/2tsp fresh rosemary
Whisk together eggs and cheese. Melt butter in a medium skillet over medium heat. When butter sizzles, reduce heat to low and add egg & cheese mixture. Cook, stirring gently until set but creamy, about 2 minutes. Spoon eggs onto toast and sprinkle with rosemary. Salt and pepper to taste. Serves 2.
Wednesday, March 9, 2016
German Pancake, Lodge-style
3 eggs
1/2c milk
1/2c flour
1/4tsp salt
1T butter
Heat 8-10" cast iron skillet in oven (450*F). Combine ingredients. Melt butter in skillet, swirl to coat. Pour in batter, bake for 12-14 minutes. Can double recipe and bake in a 9x13 pan. Can get by with just two eggs, but three makes it bubble up more. Also, I prefer the eggier flavour/texture. Serves 4.
1/2c milk
1/2c flour
1/4tsp salt
1T butter
Heat 8-10" cast iron skillet in oven (450*F). Combine ingredients. Melt butter in skillet, swirl to coat. Pour in batter, bake for 12-14 minutes. Can double recipe and bake in a 9x13 pan. Can get by with just two eggs, but three makes it bubble up more. Also, I prefer the eggier flavour/texture. Serves 4.
Nacho Potato Soup
1 pkg au gratin potatoes (we just use dried potatoes)
11oz corn, drained if canned
10oz diced tomatoes, drained
1 small hot pepper, sliced
2c water
2c milk
8oz Velveeta
Combine first five ingredients in saucepan; bring to a boil. Cover and simmer 15-20 minutes (until potatoes are tender). Add milk and cheese; cook and stir til cheese is melted.
11oz corn, drained if canned
10oz diced tomatoes, drained
1 small hot pepper, sliced
2c water
2c milk
8oz Velveeta
Combine first five ingredients in saucepan; bring to a boil. Cover and simmer 15-20 minutes (until potatoes are tender). Add milk and cheese; cook and stir til cheese is melted.
Sweet and Spicy Garlic Shrimp Sauce
1 1/2T soy sauce
1T ketchup
1T honey
1tsp chili garlic sauce
Use as a stir-fry sauce. Saute a clove of garlic and about 1T chopped onion if desired. Good with shrimp, pork, beef, duck, venison. From Martin Yan's Chinatown Cooking.
1T ketchup
1T honey
1tsp chili garlic sauce
Use as a stir-fry sauce. Saute a clove of garlic and about 1T chopped onion if desired. Good with shrimp, pork, beef, duck, venison. From Martin Yan's Chinatown Cooking.
Budget Magic
1 1/4c Magic Milk Mix
1 1/4c water or vegetable water (we use water in which we have soaked some dried mushrooms)
1T butter
Seasonings to taste (we use dried mushrooms)
Mix together and cook until thick. No need to cook if it's going into something that will be cooked 30 minutes or longer. Replaces one can cream soup in casseroles and such.
1 1/4c water or vegetable water (we use water in which we have soaked some dried mushrooms)
1T butter
Seasonings to taste (we use dried mushrooms)
Mix together and cook until thick. No need to cook if it's going into something that will be cooked 30 minutes or longer. Replaces one can cream soup in casseroles and such.
Magic Milk Mix
4c dry milk crystals
1c flour or 2/3c cornstarch
1tsp salt
Mix and store in airtight container.
1c flour or 2/3c cornstarch
1tsp salt
Mix and store in airtight container.
Peppery Scalloped Potatoes
10 3/4oz can 'cream of' (we like mushroom) soup or one recipe Budget Magic or other substitute
1 1/2c milk
1/2tsp salt
1/8tsp cayenne (or to taste)
5c potatoes, thinly sliced
1/4c butter, melted
1/4c flour
Combine soup, milk, salt, and cayenne. Set aside. Place 1/3 of the potatoes in a greased 9x13 pan; layer with a third of the soup mixture, butter, and flour. Repeat layers twice. Bake, uncovered, at 350*F for an hour and twenty minutes.
1 1/2c milk
1/2tsp salt
1/8tsp cayenne (or to taste)
5c potatoes, thinly sliced
1/4c butter, melted
1/4c flour
Combine soup, milk, salt, and cayenne. Set aside. Place 1/3 of the potatoes in a greased 9x13 pan; layer with a third of the soup mixture, butter, and flour. Repeat layers twice. Bake, uncovered, at 350*F for an hour and twenty minutes.
Slow Cooked Whole Carrots
2# whole carrots, peeled (widest part should be from 3/4" to 1 1/2")
1T unsalted butter
1/2tsp salt
Bring water, butter and salt to a simmer in a 12" skillet. Cut a parchment cartouche for the pan, cutting a hole about an inch in diameter in the center. When water is simmering, remove from heat and place carrots in a single layer in pan. Top with cartouche, cover, and let sit for 20 minutes.
Bring carrots to a simmer over medium-high heat, then lower heat to medium-low and simmer gently for about 45 minutes, until water is nearly gone. Turn heat up, and shake pan gently until all water is evaporated. Serves 8.
1T unsalted butter
1/2tsp salt
Bring water, butter and salt to a simmer in a 12" skillet. Cut a parchment cartouche for the pan, cutting a hole about an inch in diameter in the center. When water is simmering, remove from heat and place carrots in a single layer in pan. Top with cartouche, cover, and let sit for 20 minutes.
Bring carrots to a simmer over medium-high heat, then lower heat to medium-low and simmer gently for about 45 minutes, until water is nearly gone. Turn heat up, and shake pan gently until all water is evaporated. Serves 8.
Tomato Soup
1# can tomatoes
2c milk
1/2tsp salt
scant 1/2tsp baking soda
Heat milk & tomatoes in separate pans. When tomatoes boil, add soda and salt. Also pepper to taste. Stir well. Add milk to tomatoes and serve.
2c milk
1/2tsp salt
scant 1/2tsp baking soda
Heat milk & tomatoes in separate pans. When tomatoes boil, add soda and salt. Also pepper to taste. Stir well. Add milk to tomatoes and serve.
Monday, March 7, 2016
Buttermilk Biscuits
2 c all purpose flour
2 tsp baking powder
0.5 tsp baking soda
0.5 tsp salt
0.25 c shortening
0.75 c buttermilk
Combine dry ingredients; cut in shortening until mixture resembles coarse crumbs. Stir in buttermilk and knead gently. Roll out to half inch thickness and cut with 2.5" cutter. Place on lightly greased baking sheet and bake 10-15 minutes at 450*F, until golden.
Our shortening of choice in this recipe is butter, and we generally use buttermilk powder.
2 tsp baking powder
0.5 tsp baking soda
0.5 tsp salt
0.25 c shortening
0.75 c buttermilk
Combine dry ingredients; cut in shortening until mixture resembles coarse crumbs. Stir in buttermilk and knead gently. Roll out to half inch thickness and cut with 2.5" cutter. Place on lightly greased baking sheet and bake 10-15 minutes at 450*F, until golden.
Our shortening of choice in this recipe is butter, and we generally use buttermilk powder.
Smashed Potatoes (America's Test Kitchen)
2# small red potatoes
1 bay leaf
1 tsp salt
4oz cream cheese
4T unsalted butter
1 bay leaf
1 tsp salt
4oz cream cheese
4T unsalted butter
Sunday, March 6, 2016
Savory Pork Chops Master Recipe
4 bone-in pork chops
2 T all purpose flour
0.25 tsp Lawry's seasoned salt
0.25 tsp dry mustard
2 Tbsp orange marmalade
0.25 cup water
0.25 cup soy sauce
2 Tbsp ketchup
1T oil
Mix flour, salt, and mustard in a large zipper bag. Coat chops, and brown in oil (about 5 min each side). Pour off excess fat (if any). Mix water, soy sauce, ketchup, & marmalade and pour over chops. Cover and simmer 20 minutes, turning once.
2 T all purpose flour
0.25 tsp Lawry's seasoned salt
0.25 tsp dry mustard
2 Tbsp orange marmalade
0.25 cup water
0.25 cup soy sauce
2 Tbsp ketchup
1T oil
Mix flour, salt, and mustard in a large zipper bag. Coat chops, and brown in oil (about 5 min each side). Pour off excess fat (if any). Mix water, soy sauce, ketchup, & marmalade and pour over chops. Cover and simmer 20 minutes, turning once.
Chinese-Style Fried Brown Rice
2 cups short grain brown rice
from America's Test Kitchen
2.75 tsp salt
1 (12-ounce) pork tenderloin
½ teaspoon baking soda
¼ cup water
5 teaspoons hoisin sauce
1 tablespoon honey
1/4 teaspoon 5-spice powder
pinch cayenne pepper
3 teaspoons safflower oil
3 eggs
1 tablespoon toasted sesame oil
6 scallions
1 ½ teaspoons garlic, minced
1 ½ teaspoons grated fresh ginger
2 tablespoons soy sauce
1 cup frozen mixed vegetables
from America's Test Kitchen
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