Saturday, December 17, 2011
Wednesday, November 30, 2011
Thursday, November 10, 2011
Saturday, October 29, 2011
Friday, October 28, 2011
The recipe came from a Frito Corn Chips bag, circa 1953 or thereabouts. It was one of my mom's quick suppers that was super quick and easy to make. The original called for a 29-cent bag of Fritos, and when I first started making it I had no idea how many chips that was, so I simply put a generous layer of tortilla chips on a casserole dish that's about 9"x13". These days, my favorite chips are from Atlanta's Willie's Mexican Grill, so I use theirs which I deem superior to the supermarket varieties. The original also calls for a can of chile, but these days I simply use a container of my homemade vegetarian chile that I've frozen -- about 16 ounces. And, the old version may have called for American or cheddar cheese; I use a mix of sharp cheddar and jalapeno jack. Measurements really aren't that important with this no-brainer of a dish that I fall back on when I don't feel like really cooking.
Retro-Fitted '50s Tamale Pie
corn tortilla chips, enough to absorb most of the chile
12-ounce can chile with or without meat (or equivalent homemade chile)
8-ounce can tomato sauce
medium onion, chopped
green pepper, chopped
about 3/4 cup ripe olives, roughly chopped
grated cheese, about 1/2 cup each sharp cheddar and pepperjack
It couldn't be easier.
Friday, September 9, 2011
Friday, September 2, 2011
Tuesday, August 23, 2011
Large onion, chopped
6 garlic cloves, chopped fine
Pinch of red pepper flakes
Salt and pepper
One28-ounce can crushed tomatoes
3 fresh tomatoes, chopped, or a 15-oz. can of chopped tomatoes
Two 15-ounce containers ricotta
Two 8-oz. packages shredded mozzarella
½ cup grated Romano
1 egg, slightly beaten
¼ cup chopped parsley
3 tablespoons chopped basil
½ teaspoon salt
¼ teaspoon pepper
1 box shells, cooked about 15 minutes, al dente, drained and spread on cookie sheet
Simmer sauce for about 10 minutes. Mix stuffing thoroughly with granny fork. Spread small amount of sauce over the bottom of each of four 9-inch baking dishes. Place about 10 stuffed shells in each dish. Spoon remaining sauce over the shells. Freeze or bake. To bake, top with additional Romano cheese and cover with foil. Bake in a 375-degree oven for about 30 minutes
Tuesday, August 9, 2011
Small amount of pink worsted weight yarn
Finished size: about 4-1/2 inches in diameter and about 2-1/2 inches high
Round 1. Ch 6 and connect with sl st to form a ring.
Round 2. Sc, ch 3 eight in ring 8 times. At the end of the eighth ch 3, connect with first sc.
Round 3. In each ch 3 sp, sl st, ch 4, 8 dtr, ch 4, sl st.
Round 4. In each ch and in each dtr around, sl st and make a ch3 picot, ending with sl stitch in first sl st. Fasten off.
Monday, August 1, 2011
In a medium pot with some olive oil, start sauteing onion and squash Add red pepper, salt, black pepper, and garlic. Cook for 5 or 10 minutes, turning and stirring. Add tomatoes and basil. Cook uncovered on medium heat until veggies are tender and flavors are melded, stirring occasionally, for about 20 minutes.
Thursday, July 14, 2011
New Zealand Pavlova
Unsalted butter for pie plate
Whites of 6 very large eggs, room temperature
1 cup plus 1 teaspoon sugar, sifted if necessary to remove any lumps
1-1/2 teaspoons vanilla
1 teaspoon malt vinegar
2 tablespoons cornstarch
1 cup whipping cream
1 pint strawberries, washed, halved, and thoroughly drained, or fresh peaches, peeled, sliced, and drained, or raspberries
Butter the bottom and sides of a 10-inch springform pan. Dust lightly with sugar. In a large mixing bowl, beat egg whites with an electric mixer to soft peaks, about 1 minute. Gradually beat in sugar, sprinkling in 1/2 teaspoon at a time, beating thoroughly after each addition, especially while adding the first 1/2 cup of sugar. The second 1/2 cup can be added a teaspoon at a time. The batter should be thick and heavy, like a cake batter. Beating could take up to 10 minutes. Mix in 1 teaspoon of vanilla and the vinegar, then sprinkle cornstarch over all and beat until thoroughly mixed. Heap the mixture into the pan, heaping it high in the center and spreading to the edge. Bake 1-1/2 hours at 250 degrees. When done, It will puff slightly and be the pale beige color of old ivory. Remove to a rack and cool at room temperature. It will fall slightly. Before serving, whip cream until very stiff peaks form, and mix in 1 teaspoon sugar and 1/2 teaspoon vanilla. When ready to serve, mix fruit with whipped cream, reserving some for garnish. Spoon into the meringue. Present at the table and slice into wedges. Or, plate before serving, drizzling raspberry coulis over it.
Wednesday, July 6, 2011
2 ears fresh corn, cut off the cob
2 tablespoons butter
½ large onion, chopped
2 cloves garlic, minced
1 or 2 scallions, sliced
¼ cup Italian parsley or cilantro, chopped
1 teaspoon fresh oregano, chopped 1 or 2 tablespoons fresh jarred, minced jalapenos, rinsed and drained – or, 1 or 2 fresh jalapenos, seeded and minced, or a roasted, peeled poblano, chopped
2 or 3 tablespoons vegetable broth
2 or 3 tablespoons heavy cream
Dollop of Boursin or cream cheese
Salt and pepper to taste
Saute onion in butter until soft; add garlic for another minute and cook without browning. Add hominy, corn, scallions, parsley, and peppers. Cook for a minute or two; add broth and cream; cook on medium high to reduce to about half. Stir in cheese to thicken. Cook, uncovered, for 3 to 5 minutes, on medium heat, stirring frequently.
Thursday, May 12, 2011
As a nut case (so to speak) who objects to pieces of nuts in baked goods, I'd been searching for a long time for a cake with ground pecans in the batter. And, for years I've tried making a satisfying pineapple upside-down cake. This recipe filled the bill on both counts, and I really like it. The cake itself is far more interesting than the usual bland one that makes up pineapple upside-down cake.
Even though I knew from experience that the pecans could turn to butter, mine were just marginally dry enough, and I didn't want to start all over with the toasting, so I went ahead. That may be a reason that a very small center portion of the cake (1-1/2 inches in diameter, perhaps) didn't seem as done as I'd liked. But the rest had a great texture. I used fresh pineapple slices and in hindsight probably should have paper-toweled them dry before using. That little wetness may have caused the center to seem a little underdone.
I thought at first that I didn't have a 10-inch pan, but then realized that I have a pretty scalloped 10-1/2-inch pan from Ross that I use for flan, and it was perfect -- and made a very pretty cake. I think next time I'll try making the same cake with a caramel icing and without the pineapple topping.
Monday, February 7, 2011
Yesterday one of those irritating people was in back of me at my favorite Indian buffet. Now I know I'm old, but I am not a slow driver, nor do I dawdle when making my food selections. But I could feel the woman behind me at the buffet tailgating. No, really, it's true; I could feel it.
Like the big-bellied guy at Microcenter the other day waiting behind me in the checkout line, who kept inching closer, tailgating, generating heat and invading my space. What I did there was stick my foot out in his direction and lean forward as if to shift my weight to rest the other leg. Didn't do much good though. The line was long and slow, but why on earth did he think it would move any faster when he was tailgating. I didn't say anything to him, because he looked a little like a "Deliverance" type who could have been packing.
In reflecting on the buffet tailgater, though, I should have asked her in my best passive-aggressive tone, "Why don't y0u just go ahead of me? I'm in no hurry." But then I've always been too slow on the uptake. If I run into another one of her ilk, I'll know what to do. Meanwhile, I fully expect to see this woman in my rearview mirror next time somebody is hugging my rear bumper.