Category Archives: bake

Mama’s Green Chili

“What is the difference between Red and Green Chili?”img_9427

Yes. I have actually been asked that by “northerners” who have neither seen or tasted it.

This easy recipe has been on hand for more than 20 years. Tried and true and easy to make hotter or leave mild.  And by “hotter”- I mean it’s easy if you live somewhere (not here!) where you can just go the market and grab some Hatch or Serranos or heck.. even just plain old Japs….

~I only know how to make one size… but I imagine this would reduce well.~

This makes a dozen high quality tupperware containers (cool-whip and sour-cream!)

2-3 lbs (diced small) pork  (butts, chops, whatever) (Dillon- that’s like 1 baby pork loin or 8 chops)                                                                                                                                                           Olive Oil                                                                                                                                                            +/- 7 cloves Garlic-minced      /   1 huge onion-diced     /  some Japs-diced /                            1-2 quarts  chicken broth or stock /  about 26 oz (lg can) diced green chilis /   img_9421                       +/-    3 scoops (or cans) diced tomatoes (scoop= sm s.cream container size) /                         2tsp Oregano /   3/4-1 cup  (dry) cilantro  /  salt to taste

~ Brown pork in olive oil- put in large pot… Like a stock pot. Sautee O’s & Garlic. Add to pot. Add chix stock. Add chili’s and toms. Add spices. Stir from bottom to help heat evenly.     ~Thicken with cornstarch & water or with roux if you want too.

…….Great over Mexi-burgers,  with taquitos…..

**Handy dandy tips for my Boyz**

Mom sez–  OnionsYellow= middle of the road- except WallaWallas & Vidalias are sweet onions (like on brgs) White= sharp/hot  Red = sweet.

img_9422Chix stock– A Quart is the same as the large canning jars you guys take from me! You can use fresh stock, cubes (that’s like 8-10 per 2 Q’s) or Swansons.

Spices– look for DRY spices. Most grocery stores have a bulk/organic img_9425section.. Or… you could use a cup of like Salsa dry mix if you had too.

Peppers– For just ‘some’ heat- dice a few (not a bunch) Japs and add. If you want to be on fire.. add ONLY 1-2 Serrano or hatch chilis.

Thickening– Did you pay attention when mom used cornstarch???  put a couple spoonfulls  (like a cereal spoon) cornstarch in a small dish and add a smidge of water to dissolve. Add to chili and stir in.(takes a few minutes) . It should thicken to a gravy consistency. If it doesn’t… add more.  Roux essentially butter/flour… does the same thing. A little more involved…

Pork- No pork? or not enough? In a pinch, you could use cubed chicken breasts.

Love, MOM

 

 

 

Mama’s Mini Focaccia Buns

My little Focaccia buns are a snap to make! NO KNEADING required.

IMG_7265“Foo-Kah” bread as we all still call it (the Boyz couldn’t say Focaccia when they were little) has it’s origins in Ancient Rome. Panis focasius was a flat bread baked on a hearth. Over the years as cooking style have evolved, it has become the focaccia of today.

All you need is few simple ingredients and then whatever you want on top.

 

3Cups flour                        1 1/2 Cups warm water      2 1/4 tsp yeast (or 1 package)

2+ TBS Olive Oil (or canola or whatever you have)  2 TBS minced rosemary

1tsp salt                1TBS sugar

~That’s it! Those are the basic ingredients.~

In large bowl mix together the flour, sugar,  salt , yeast and rosemary. Add the water and

IMG_7261

divide into muffin pans

olive oil and mix with spoon. Dough will be very sticky.  Divide up into greased muffin tins (or just use cupcake papers) Cover and let rise about 20-30 minutes. *I make a dozen with this recipe, but it will stretch to 18 for smaller buns*

 

Heat oven to 375   gather up whatever you want on top. We like tomatoes, and seasonings and cheese,  olives, onions and stuff.  Dice up whatever you are using into little pieces and brush buns with some olive oil and put your toppings on.

IMG_7263

toppings added. ready to bake

(we like to add extra diced tomatoes right into the dough itself.)

Bake for about 15 minutes. You’ll know. They will be firm on top.

Gobble up. Dip in sauces, olive oil, gravies or just east them as is.

If you like a sweeter or a dessert bread : skip the rosemary and use like candied fruits or raisins or dates and sprinkle with sugar. Focaccia dolce or sweet focaccia.

*Boyz tips*  diced pepperoni, bacon, mushrooms, Feta cheese, olives.. all great toppings! For seasonings just use generic Italian seasoning, or herb or whatever is in your cupboard. Rosemary is Not a must. we just like it. and Yes- this will still turn out if you have no measuring cups or spoons… a coffee cup, soup spoon and teaspoon will work for measuring. Poor boy style 😉  yes.. you can used canned tomatoes.  ***If you don’t have muffin pans, grease your cookie sheet and press out the dough onto it all the way to the corners. use your finger and poke ‘indents’ all around. Let rise… finish as above***

Manga!

~Katy~

Mama’s Ukrainian Lokshyna Recipe

What the heck is Lokshyna??IMG_5019

Lokshyna is a Ukrainian “tasteless” egg noodle casserole. And it’s easy to make! (And cheap.)

All you need is:  1 pkg  egg noodles (cooked)                                      2 eggs -beaten

2 Tbs butter                        1/2 C heavy cream

1/2 tsp salt               (Or Sour cream or milk)

*and whatever you want  that sounds tasty.

Traditional Lokshyna  is just the base recipe with a little  cloves and sometimes 1 C cottage cheese thrown in-

WE happen to LOVE it with some cooked diced bacon (and the fat.. or at least some) and sometimes Ham and onions. It is also good with 1/2 C cheese and some spinach.

~In large bowl -Combine the cooked noodles with melted butter. Add in the eggs, salt and sour cream. Mix well. Pour into a greased cake pan.

You can also make this in a bunt pan. Some of the old timers do this and fill the center with ‘stuff’. Usually something like Deviled Ham or some such craziness.

Also if you melt some butter and mix it with bread crumbs and sprinkle on top before baking, it gives the Lokshyna a crunchy top.

Bake 350 for 45 minutes.  *doubles and triples easily*

shchaslyva yizha

(Happy Eating in Ukrainian)

~Katy~

 

 

 

 

 

 

A little Italian humor…

~  Today on the radio I listened to an interview between well known Italian chef  Gino D’Acampo and a British talk show host… and of course the moment I got in the house I HAD to Google the live event….

In a nut shell~ The host insults the poor man by saying “If you just add ham….” who quickly replies with

if’a my Grand-a-mutha had wheels, she’d’a be a bike-a”  

Can you Hear the cadence and inflection in your head?? I can.

I laughed and laughed.

Because I am half Italian. and I understand. COMPLETELY.

 

~When we were younger, my brother told my mother that her cooking was “ALMOST as good s Chef-Boy-R-Dee”

My mother went on strike with some gestures and muttering with what we loosely translated to mean  “If we ever wanted another hot meal, we’d damn well better fix it ourselves because we sure the heck-0 weren’t getting it from her.”   (ever)10154406_10200976135483947_550699380467426684_n

I actually have some very funny stories about being Italian… But we’ll save those for a later date! WHY??? Because I will have to run fast when my Mother finds out I put her picture in here! ~

 

~Ehhh Tu~

Katy

 

L-A-R-D you are a friend of mine!

LARD.

How do I love thee? Let me list the ways~

Mouthwatering cakes, finger-licking good fried chicken, crispy onion rings….well you get the idea. But I could go on.

Potato Pancakes…. sizzling!

In todays world, most people cringe when you say LARD. “Whaaaaat?? Lard???? That’ll kill you! ”   In the past century some of the greatest recipes called for rendered lard.  Pork. Beef. Chicken. What do you think people used before all these processed oils???

(*ok.. besides the Italians, Greeks and Spanish that had a direct line to God with their olive oils.)

In the years we butcher a pig, we render our own.~ otherwise I suffer with Armour or Morrell  because it’s what we can find locally. Want to know how to render your own lard?? here’s a great link for making your own in the crock pot : http://www.theprairiehomestead.com/2013/01/the-mystery-of-the-missing-pig-fat-and-how-to-render-lard.html

My grandmother made the moistest, richest chocolate cakes with lard. And I have made some incredible Chocolate/Apricot COOKIES with a recipe gleaned from an old boyfriends mom…. It was in  her WW2 era cookbook.1305759103-minimalistic-cookie-monster-pac-man-wallpaper

 Happy cooking!

~Katy~

A Summer to Remember

So my cousin Hannah has come for a month long visit to our farm. She is 9 years old.
At first I was “What am I supposed to DO with a GIRL?” We raised Boys!
~As it turns out, there was nothing to fear.~ We both speak SARCASM fluently.
She was (is) a self admitted “indoor” girl.Fashion-ista
Well- things have changed a smidge.. I am sure her Mama will have a few bad habits to break!
BOOTS go with everything. Hannah has worn her boots more that her sandals and hasn’t even touched tennis shoes yet. 🙂

Cookies for breakfast

Cookies for breakfast

COOKIES for breakfast are ok sometimes.
WALKS  are great for dream making… Hannah wishes to be an Artist or a Fashion Designer… I hope she follows her dreams, where ever they may lead.
Dirt won’t kill you… we have been in the garden daily. she has learned to simply rub things that fall in the dirt on her pants and keep on going…

She can DO ANYTHING. She has learned that with a little perseverance and cussing, all tasks are do-able!  So very proud of her!!

I Can Do it!

I Can Do it!

Coffee nearly BLACK… and a sweet tooth for French Vanilla flavoring.
POLKAand two-step are a must have in the dance repository if you want to be ‘social’ around these parts.

fun in the sun

fun in the sun

   HAY BALES are great fun. So is the quad and the dog. CHICKENS will follow you like the Pied Piper.

Well~ I gotta run. More on our adventures later…. sewing, baking, swimming, dancing and more!   We have MEMORIES  to go make!

~Katy~

Hot Buns!

                                That got your attention, didn’t it??

Right out of the oven!

Now that the Boyz are on their own, I only bake bread once a week. Today I am using my favorite Amish Bread recipe for buns. Hubby likes them for sandwiches.
    ** Did you know you can make TWO loaves of bread for about $1.75 at home???**
      I actually got this recipe from a Mennonite woman, living near Joes, Colorado.  Super easy and versatile. We use it for everything except sourdough, raisin bread and cinn rolls.  (~ For those I use an Italian Sweet Dough.) 
    This makes wonderful French loaves, baguettes, sliced bread, dinner rolls, hamburger and hotdog buns….
        2 Cup warm water
        2/3 Cup sugar (you can also use Brown sugar or Honey- I’ve done both)
        2Tablespoons yeast (or two packages)
        1/4 Cup oil
        2 Tsp Baking POWDER
        1 tsp Salt
        +/- 5 Cups flower (closer to plus)

               In  bowl SIFT 4 cups flour/salt and Baking powder. Set aside.
      In a Large bowl, Dissolve sugar in warm water. Sprinkle yeast on top and moisten. Let ‘poof’ about 15 minutes.

My niece’s first loaves!

    Add oil. Slowly add in dry ingredients while stirring. Turn out onto floured (this is the rest of the flour) surface and knead until smooth and dough bounces backed when poked. (like the Pillsbury Dough Boy). Lightly oil and cover. Let rise in a warm place until double.
      ** If you are making bread, before oiling and covering, divide into TWO)**
  
      Punch down. Shape into loaves or rolls. Let rise again. Bake 350 oven 35 min. for bread and about 20 for buns. Remove. cool on wire racks. Butter tops while warm.

~Enjoy~

Katy

              
   
     

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