Wednesday, October 31, 2012

Delicious Steel Cut Oats

If you do not like hot cereal, you may like it this way. I consider this to be a hot granola bar or a hot sundae.

Boil:
3 c. water
1/4 tsp. salt
Add:
1 c. steel cut oats
Reduce heat to medium and cook for 10 - 20 minutes depending how chewy you like your cereal.

Place cereal in bowl. Put on cut up fresh peaches, strawberries, blueberries, blackberries, pomegranate,  bananas, or pears. Sprinkle on sunflower seeds, slivered almonds, raisins, craisins, or ground flax. Add flaked coconut on top of your fruit and seeds. Put a scoop of Greek Gods vanilla greek yogurt on top. Enjoy!! Yummmm!

Rub Soup

This is a yummy soup recipe from my sister-in-law, Suzie Ogden, and one of our favorites. I haven't put exact measurements on the amount of vegetables for you to use because it varies with the number of people you want to serve. You will have to "guesstimate".

Simmer whole chicken or chicken breasts in water with garlic, bay leaf, carrot, celery, onion. Once it is cooked, take the chicken, carrot, celery, and onion out of the pot. Bone the chicken and put it aside. Discard the carrot, celery and onion.
Saute (as much as you would like):
onion
celery
carrots
potatoes
Add:
broth
Better than Bullion
chicken
salt 
pepper
or other spices
Cook until mostly done.
Make rubs by mixing:
2 cups flour
1 tsp. salt
1 tsp. baking powder
3 eggs
Mix slightly with hands. The texture will be slightly dry. Do not over mix. Drop it in the soup by pieces. Cook for an additional 10 minutes.


Mexican Beef Soup with Chayote

I had some chayote squash and didn't know what to do with it, so after looking on line for recipes, I found this recipe and tried it. My son said that this became his favorite soup. It is really, really good. Please try it! You will love it!

2 lbs. beef shank (with bone)
1 Tbsp. vegetable oil
2 tsps. salt
2 tsps. pepper - ground
1 onion, chopped
1 (14.5 ounce) can diced tomatoes
3 cups beef broth
4 cups water
2 medium carrots, coarsely chopped
1/4 cup chopped fresh cilantro
1 potato, quartered (optional)
2 ears corn, husked and cut into thirds
2 chayotes, quartered (optional)
1 medium head cabbage, cored and cut into wedges

1/4 cup sliced pickled jalapenos
1/4 cup finely chopped onion
1 cup chopped fresh cilantro
2 limes, cut into wedges
4 radishes, quartered

Directions:
1.  Cut the meat from the beef bones into about 1/2 inch pieces, leaving some on the bones.
2.  Heat a heavy soup pot over medium-high heat until very hot. Add the oil, tilting the pan to coat the bottom. Add the meat and bones, and season with salt and pepper. Cook and stir until thoroughly browned.
3.  Add 1 onion, and cook until onion is also lightly browned. Stir in the tomatoes and broth. The liquid should cover the bones by 1/2 inch. If not, add enough water to compensate. Reduce heat to low, and simmer for 1 hour with the lid on loosely. If meat is not tender, continue cooking for another 10 minutes or so.
4.  Pour in the water, and return to a simmer. Add the carrot and 1/4 cup cilantro, and cook for 10 minutes, then stir in the potato, corn and chayote. Simmer until vegetables are tender. Push the cabbage wedges into the soup, and cook for about 10 more minutes.
5.  Ladle soup into large bowls, including meat vegetables and bones. Garnish with jalapenos, minced onion, and additional cilantro. Squeeze lime juice over all, and serve with radishes.

Thursday, October 25, 2012

Goldener Hirsch Cougeres


Bring to a boil:
6 c.          skim milk
1/4 c.       salt
1 1/2 lbs.  butter
2 T.          pepper

Add flour all at once to stove top and cook until a skin forms on the bottom of pan and flour taste is cooked out.
2 lbs. 1 oz. flour


Put above mixture in Kitchen Aid bowl, slowly add eggs, scraping often. Add cheese and thyme. Scoop onto parchment and garnish with small pieces of cheese. Bake @ 350 for 15 minutes.


18          eggs
8 oz.      Gruyere cheese, grated
1/4 c.     chopped Thyme


Goldener Hirsch Granola

12 c.     oats
4 c.       coconut
4 c.       almonds, slivered
2 c.       sunflower seeds
2 c.       pumpkin seeds
1 c.       sesame seeds
1 1/4 c. extra virgin olive oil
2 c.       honey
2 c.       dried apricots
2 c.       dried cranberries
2 c.       dried dates
1 c.       raisins

Combine oats, coconut, almonds, and seeds. Pour on wet ingredients and mix. Toast at 250 degrees for 30 minutes to an hour. Stir and check it periodically. When cool combine with fruit.

Sunday, October 14, 2012

Britt's Beef Stew

1 lb (ish) stew meat
3 carrots (chopped)
3 small-med potatos(chopped)
1 large onion (chopped)
2 T. olive oil
2 T. butter
3-4 T. flour
splash white cooking wine
3 c. beef stock
3 T. tomato paste
1/4 t. basil
1/4 t. thyme
1/4 t. oregano
couple dashes parsley
2 dashes Worcestershire sauce
Salt and Pepper to taste


Heat oil and butter in saute pan. Sear beef seasoned with salt, pepper, garlic powder and Essence. (emril's homemade seasoning blend. can find on foodnetwork.com). once seared, sprinkle flour over the meat and cook for 2 min. dump meat into a slow cooker. add chopped veggies to same saute pan and saute for 3 min or so. then add a little stock and the white wine to de-glaze the pan. (scrape the bits off the bottom of pan) then dump all veggies and juice from saute pan into crock pot. add remaining ingredients to crock pot and stir.
Cook on low for 6-8 hours.