Saturday, August 18, 2018

Peach and Red Onion Relish







Chutneys & Relishes cookbook was in my collection many years and I hope someone will enjoy it as much as I did.

The relish is delicious and I served it with Chicken.



Ingredients:

¼ small red onion, very thinly diced

2 ripe peaches, very thinly sliced

1 tablespoon honey

1 tablespoon lemon juice

1/8 teaspoon cayenne pepper
Coarse salt and pepper to taste


Instructions:

Soak onion slices in ice water for 10 minutes; then drain and blot dry. Mix all together and let stand for 15 minutes. Serve with pork, chicken or fish. Refrigerate leftovers; it will keep for 1 day.








Friday, August 10, 2018

Retro Eastern Star Chops & Rice ( 1960's)




 Here's a recipe from an Eastern Star cookbook which was purchased around 1960. 

This recipe was saved many years ago and finally getting around to making it.

Rice and Chops

6 lean pork chops

salted flour ( 3 to 4 tablespoons of flour, 1 teaspoon salt- mix together)

cooking oil ( used canola but use any oil you prefer)

2 large onion slices

3  pepper slices ( doesn't matter what color pepper you use)

1 c. uncooked rice ( if you use 1 cup rice - use 2 cups of water. I used 1/2 cup rice to 1 1/2 cups of water which I included the liquid from the stewed tomatoes. The liquid from the stewed tomatoes came to about 1/2 cup then added addition 1 cup of water )

1 t. salt ( didn't add)

1 can stewed tomatoes -recipe does not state the size-I assume about 15 oz ( I drained the tomatoes)

Directions:

Dust chops in flour, brown quickly in 1 to 2 tablespoons of oil over medium to high heat in a large frying pan.


Place slices of onion in dish. I sprinkled the rice on top of the onion and then added the liquid.

Add the browned chops on top of the onions and rice.

 Add sliced peppers on each chop.

 Pour tomatoes over chops.

 Bake. covered, at 350 for 1 hour.

Tuesday, August 7, 2018

Chickpea and Tomato Salad Recipe




It's Live Oak recipe exchange day! Theme was salads- lots of yummy tomatoes around and love the idea of adding chickpeas.

INGREDIENTS
2 15-ounce cans of garbanzo beans (chickpeas), drained and rinsed
4 tomatoes (about 2 lbs.), cored and chopped
4 large hard-boiled eggs, peeled and chopped
1 cup of chopped red onion, green onion, or sweet yellow onion ( used red onion)

2 Tbsp chopped fresh parsley

DRESSING:

1/2 cup extra-virgin olive oil
4 Tbsp of white wine vinegar or sherry vinegar
3 cloves garlic, minced (about 1 Tbsp)
1 teaspoon Dijon mustard
1 teaspoon salt
1/2 teaspoon freshly ground pepper

1/2 teaspoon Italian seasoning (or 1/2 teaspoon dry thyme or a teaspoon of fresh chopped thyme)

DIRECTIONS:
1- Combine the garbanzo beans, tomatoes, and onions in a large bowl.

2- Put the ingredients for the dressing into a small jar or I used my magic bullet , close the lid and shake or mix until the dressing is emulsified. Pour over beans, tomatoes, and onions.

You can chill the undressed salad up to six hours, until ready to serve.


3- When ready to serve, gently stir in the chopped eggs and parsley.

Wednesday, July 25, 2018

Jalapeno Cilantro Hummus




Ingredients:

1 1/2 cups of Chickpeas (soaked and cooked or rinsed and drained from a can)
1/4 of a cup (60 ml) Tahini
small handful of Cilantro (leaves and stems)
1/2 of a Jalapeno 
1 clove of Garlic
1/2 teaspoon Salt
1 tablespoon fresh Lime Juice
1/4 to 1/2 of a cup water or chicken broth (adjust depending on desired thickness)


Directions:

Place all ingredients in a food processor. Process until smooth, adding more water if needed.

Add jalapeno cilantro hummus to a serving bowl and garnish with additional fresh chopped cilantro if desired.

Tuesday, July 24, 2018

SESAME PORK CHOPS WITH ASIAN GLAZE

Ingredients:
GLAZE:
1 tsp sesame seeds
1/2 cup rice vinegar
1/3 cup brown sugar
3 tbsp orange juice
3 tbsp mirin
1 tsp grated ginger
2 tbsp Dijon mustard
1 tbsp soy sauce
pinch cayenne

CHOPS:
4 pork chops

1 tbsp vegetable oil

Directions:

Combine all of the glaze ingredients.

 Rinse pork chops, dry with paper towel and season with salt and pepper.

Heat oil in a 12 inch skillet over medium high heat. Add the pork to the skillet and cook until well browned, 4 to 6 minutes on one side. Turn the chops and cook 1 minute longer.

Place the chops on platter. Pour off any oil in the skillet.

 Return the chops to the skillet, browned side up, and add the glaze. Cook over medium heat for 5-8 minutes.

 Remove the skillet from heat. 


  whisk the glaze constantly, until the glaze is thick and caramel colored for about 2-6 minutes.

 Return chops to skillet; turn to coat both sides with glaze. Put the chops back on a plate, browned side up, and spread glaze over the chops. Serve immediately

source

Thursday, July 19, 2018

By jove he's done it! He's brought the outside inside!



To hot to play outside........

Found this on Reddit. It was titled --Friend of a friend's pooch dragged the sprinkler in through the doggy door...

Can you believe the person took a picture instead of stopping the dog?? 


Sunday, July 15, 2018

Watermelon Lemonade






Ingredients:

4 cups cubed Seedless Watermelon
1/2 cup Sugar ( you can also use stevia )
2 cups Water
1/2 cup lemon juice





Directions:

Combine sugar and 1/2 cup water and bring to a boil. Stir to dissolve.
Allow to cool.
Place watermelon, sugar syrup and lemon juice in blender,  blend until not chunks of watermelon remain.
Add remaining 1 1/2 cup water to blender and 

Chill and serve over ice. Garnish with watermelon or lemon slices.