Pizza Hummus

 

Ingredients-

1 tablespoon extra-virgin olive oil

1/4 cup tomato paste

2 teaspoons dried oregano

1 teaspoon dried basil

2 to 3 cloves garlic

3 cups canned chickpeas, drained and rinsed, 1/2 cup liquid reserved

1/4 cup tahini

1/4 cup fresh lemon juice

Kosher salt- to taste

Directions:

Heat the olive oil in a small skillet over medium-high heat. Add the tomato paste, oregano and basil and cook until slightly toasted, about 2 minutes. Transfer the tomato paste mixture to a food processor. Add the garlic, chickpeas, chickpea liquid, tahini, lemon juice and 1 teaspoon salt. Puree until smooth and creamy.

I remember when I could pick up a can of chickpeas for 49 cents. This morning at Walmart chickpeas we 78 cents each. Guess it isn't as bad as eggs- 5.22 a dozen!

LOVED this hummus! 

Black Bottom Banana Bars

 

I noted on this recipe that it was SO good and to make it again. First made Sept. 21th 1995.  I made it many times and since. The recipe is on paper ( which I am now downsizing all paper recipes) I wanted to add to the blog for others to enjoy.

Note: This was the first time I made this recipe in many years. I knew it was good but when I tasted it -loved it! One of my neighbors ( Dillion) gave me a few plumeria cuttings and I wanted to thank him with something homemade. I didn't cut them into bars because I wasn't sure when they would eat them and keeping it whole hope it would stay fresher longer.

Ingredients:

1/2 cup butter or margarine - softened ( with butter so expensive- it's almost 7 dollars a pound, I used margarine)

1 cup sugar

1 egg ( room temp.)

1 teaspoon vanilla extract

1 1/2 cups mashed ripe bananas ( about 3 medium bananas)

1 1/2 cups AP flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/4 cup cocoa

Directions:

In a large mixing bowl, cream butter and sugar. 

Add egg and vanilla, beat thoroughly combined.

Blend in bananas.

Combine flour, baking powder and soda, salt in a medium sized bowl.

Add the flour mixture to the creamed and mix well.

Divide batter in half

Add cocoa to half of the mixture.

Spread the cocoa mixture into a greased 13 x 9 x 2  baking pan.

Spoon remaining batter on top of the cocoa mixture. Swirl with a knife.

Bake at 350 degrees for 25 minutes or until the bars test done.

Cool

Makes about 2 1/2 dozen

Cheesy Cauliflower Risotto with Bacon

 

Ingredients:

4 bacon strips, diced ( I used bacon bits)

1 cup diced mushrooms

½ white onion, diced

3 cloves garlic, minced

1 (16 ounce) package frozen riced cauliflower

1 cup chicken stock

1 ½ cups grated Parmesan cheese

1 cup heavy cream

Directions:

Heat a large saucepan over medium-high heat. Add bacon and cook until crisp, 6 to 8 minutes. Remove bacon using a slotted spoon and transfer to a small bowl.

Add mushrooms, onion, and garlic to the bacon fat. Saute until softened and lightly browned, about 5 minutes. Add cauliflower rice and chicken stock and mix well. Let simmer until cauliflower rice has absorbed most of the stock, about 5 minutes.

Stir in Parmesan cheese and heavy cream; mix well. Pulse a few times using an immersion blender to break down any large pieces. Cook until heated through, about 5 minutes. Stir in about 3/4 of the cooked bacon. Transfer risotto to a serving bowl and top with the remaining bacon.

WOW! This is SO GOOD! 

Cream of Carrot Soup

 

Ingredients

¼ cup butter, cubed

2 ½ cups sliced carrots

1 large potato, peeled and diced

1 cup chopped onion

1 stalk celery, chopped

3 cups chicken broth

1 tsp ground ginger

½ cup half and half

Directions:

First, add the cubed butter to a Dutch oven and set it to medium heat. Once the butter has begun to melt, add the carrots, potato, onion, celery, chicken broth, and ginger to the pot.

Cover the dish and allow the ingredients to cook. You’ll want to stir occasionally to disperse the heat and prevent anything from sticking to the bottom. Additionally, check the vegetables to ensure that they are tender. This will take about 30 minutes.

Once the vegetables are tender, you can allow the soup to cook for an additional five minutes or remove it from heat immediately, depending on your preference. Finally, remove the lid and allow the soup to cool for 15 minutes.

Once cooled, transfer the soup to a food processor and blend until smooth. This might need to be done in smaller batches depending on the size of your food processor. Use a separate bowl if necessary to fully blend the soup.

Next, return the soup to the Dutch oven and stir in the half and half

Cook over low heat for roughly 10 minutes to fully blend the spices and cream with the soup.

Citrus Carrot Contentment

 Ingredients

2 oranges, peeled

1⁄ 3 cup plain nonfat yogurt

2 cups frozen pineapple

1 cup carrot juice

Directions:

In blender, puree all ingredients until smooth. Makes 4 servings.

 Bonus! Compounds in oranges ease stress in as little as two minutes.

VERY GOOD!

Cubbybear's Slowcooker Beef Stew

 

I originally made this recipe on a rainy day in 2009. The recipe was printed out and I made a notation that tropical storm Danny was stirring havoc and I made this to warm Gabe up when he got home from work. 

We both love this recipe!

Ingredients:

2 pounds stew beef

1 pound carrots, sliced

Potatoes- I usually add about 2-3 but it depends on your love of potatoes.

1 medium onion, chopped

1 envelope onion soup mix

1 envelope Italian dressing mix

1 envelope ranch dressing mix

1 envelope brown gravy mix

1 can coke

1 can cream of mushroom soup

Directions:

Layer potatoes in the bottom of slow cooker. Add sliced carrots, onions and top with the beef cubes.

In a separate bowl, combine seasoning mixes. Sprinkle over the beef. Pour the coke over the top with the cream of mushroom soup.

Cook on low 8 to 10 hours

It was COLD yesterday😕This is FLORIDA and I really dislike the cold! Yesterday morning it was 24 degrees. 

This recipe makes A LOT so we will be having leftovers. Think I'll made one hour French bread to mop up all the yummy gravy.

Note: While it was cold in Florida the North East got slammed with a huge snowstorm. Southampton got over 20 inches of the nasty white stuff. Yes, I think it's pretty but I hated shoveling and driving in it.

1-Hour French Bread

 

Ingredients:

2 cups warm water 90-100 degrees

2 Tablespoons instant yeast

2 Tablespoons sugar

3 Tablespoons vegetable oil

2 teaspoons salt

5 ½ - 6 cups all-purpose flour

Directions:

There is so much information about the bread that I'm adding a link on how to MAKE IT

It made two loaves. I knew Gabe and I could not eat the other loaf so I took it over to our neighbors when it was hot. Hot bread is always delicious. They really liked it!

It was a great day to play in the kitchen since it rained all day. 

Broccoli Stalk Soup

 

Ingredients:

2 Tablespoons unsalted butter or unrefined cold-pressed olive oil

1 medium onion, chopped

2 large garlic cloves, chopped

2 ¼ - 2 ½ pounds broccoli stalks, peeled and ends and any tough woody layers removed

1 can cannellini beans

6 cups chicken or vegetable stock

2-3 teaspoons sea salt

freshly ground pepper to taste

Directions:

In a large pot over medium heat, melt the butter or warm the oil. Add the onion and garlic and sauté, covered, until tender.

Add the broccoli, beans, stock and salt. Bring to a boil over high heat and then lower to a simmer. Cook partially covered until broccoli stalks are tender, about 20 minutes.

Puree soup with an immersion blender or in batches in a blender. Taste for seasoning.

A neighbor had a Christmas party and needed me to cut up veggies. I asked if she wanted me to save the stalks and she said no, toss them.  

Me, waste food? NOT

Myra- I can hear you laughing!!! Yes, I never ever waste anything😀😀😀

recipe from Here

Apple-Celery Smoothie

  

Ingredients:

2 apples, peeled, cored and cut into ½-inch pieces

 2 medium celery ribs, including leaves, peeled and cut into ½-inch pieces

 ½ cup low-fat milk 

½ teaspoon vanilla extract

 1/8 teaspoon almond extract

 1/8 teaspoon ground nutmeg

 1 cup  vanilla yogurt 

Directions:

 1. In blender, blend apples, celery, milk, vanilla extract, almond extract and nutmeg until smooth.

2. Add  yogurt and blend until smooth

3. Pour into glass and enjoy!  

I loved this. Will be making it again

                          

French Apple Cake

 I made this for our neighbor Don. Today is his 90th birthday.

Ingredients:

Cooking spray or butter, for coating the pan

8 tablespoons (1 stick) unsalted butter

3 medium apples, ( I used Honeycrisp)

1 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon fine salt

2 large eggs, at room temperature

3/4 cup packed light brown sugar

1/4 cup spiced rum

1 teaspoon pure vanilla extract

Powdered sugar, for serving

Directions:

Preheat oven to 350 degrees

Prepare an 8-inch round cake pan with cooking spray or butter, then line the bottom with a parchment paper round. Melt 1 stick (8 tablespoons) unsalted butter. Peel, core, and dice 3 apples.

Whisk 1 cup all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon fine salt together in a medium bowl.

Whisk 2 large eggs in a large bowl until fluffy. Add the melted butter, 3/4 cup packed light brown sugar, 1/4 cup spiced rum, and 1 teaspoon vanilla, and whisk to combine. Add the flour mixture and stir with a wooden spoon or rubber spatula until just combined. Add the apples and fold until just combined. Transfer the batter to the prepared pan and smooth the top.

Bake until a toothpick inserted in the center comes out clean, about 40 minutes. Let cool for 15 minutes before carefully removing from pan (loosen the sides by running a thin knife around the edge if needed first). Dust with powdered sugar and serve.

Note- I made this for Gabe on Sept. 26, 2021. I LOVED it! Make again for sure.

Crock Pot Mongolian Beef

 Ingredients:

1 1/2 to 2 pounds London Broil cut into strips 

1/4 cup cornstarch

1 medium red onion sliced thinly

3 to 4 large carrots sliced thinly

1/2 teaspoon ginger minced

2 cloves garlic minced

3/4 cup soy sauce

1/2 cup water

1/4 cup dry vermouth

3/4 cup brown sugar

1/4 teaspoon black pepper

Directions:

1.  Add cornstarch to a large plastic bag that has a zipper. Add the strips of beef, zip the bag closed and shake until all the beef is fully coated. 

2. Mix the remaining ingredients to the crock pot.

3. Place beef from the bag, now coated with cornstarch on top of the onion and carrot mixture.

4. Cook in low for 6 to 8 hours.

I made THIS recipe awhile back. Gabe and I both loved it.

Winn Dixie had london broil on sale and I wasn't sure if the beef would be tender ( I can't stand chewy) meat. Putting it in the crockpot made this recipe delicious!

Easy and a make again.

Blueberry Upside Down Cake

Ingredients:

1/3 cup brown sugar
2 Tablespoon butter
1 1/2 cups blueberries
2 eggs, separated into whites and yolks
1/4 teaspoon cream of tartar
3/4 cup sugar
1/2 cup butter
1 teaspoon vanilla
1 1/2 cup flour
2 teaspoon baking powder
1/2 teaspoon salt

1/2 cup milk


Directions:

Preheat oven to 350.

To make the topping heat the brown sugar and 2 T. of butter in a small saucepan. Cook until the butter melts and sugar dissolves.

Spray a 9" cake pan with cooking spray, I cut a circle size of the bottom of the pan from wax paper and placed it on the bottom of the prepared pan. I then sprayed the top of the wax paper.  Pour the sugar and butter mixture into the pan to coat the bottom.
Add the blueberries in a single layer on top of the sugar and butter mixture.

Separate the egg whites and yolks. Beat the egg whites at high speed with the cream of tartar until stiff peaks form. Pour the egg whites out and set aside for later.

Then cream the sugar and 1/2 c. butter until well blended. Add the egg yolks and beat well, and then mix in the vanilla.

Combine the flour with the baking powder and salt and mix.

Add the flour alternately to the batter with the milk.

Fold the egg whites into the batter.

Pour into the cake pan and spread evenly. The batter will be very thick, much thicker than a regular cake batter.

Bake for 30-40 minutes until the center is cooked.


Cool the cake in the pan for 15 minutes, then flip the cake upside down onto a serving platter, but leave the cake pan on top of the cake for another 5-10 minutes to let the blueberries soak in.

Marie sent me a text Ted was on the way over with blueberries. These berries were from Georgia.

Tomorrow blueberry season opens here! Mey and I will be off early to pick.

Orange Creamsicle Smoothie

Ingredients:

1 frozen ripe banana, previously peeled & sliced
2 teaspoons pure vanilla extract
1/2 cup fresh orange juice
3/4 cup vanilla Greek yogurt
1 orange, peeled and sliced

optional: 2 teaspoons orange zest


Directions:

On high, blend the frozen banana chunks, vanilla, and orange juice together until thick, creamy, and smooth – about 3 minutes. Scrape down the sides of the blender as needed. Add the yogurt, orange, and orange zest (if using). Blend until combined


This was SO good!

COPYKAT OTIS SPUNKMEYER BANANA NUT MUFFINS

Ingredients:

1 c. mashed ripe bananas (about 2 average size)
1 (18.25 oz.) pkg. banana cake mix (can use yellow cake mix) The yellow cake mix I used was 15.25 ounces thus I used the upsizer from the recipe which was posted
1 (4 serving size) pkg. instant banana pudding
4 eggs
1/2 c. vegetable oil
3/4 tsp. ground cinnamon
1/2 c. water
1 tsp. banana extract

1 c finely chopped walnuts

Directions:

Preheat oven to 350 degrees. 

Blend all ingredients together until smooth, about 3-4 minutes. 

Fill baking cups 3/4 full and bake @ 350 degrees about 20 minutes until done. Check for doneness with a toothpick inserted into top of muffin, if the toothpick comes out clean the muffin is done. 

Store muffins if there are any left in a airtight container. Using jumbo pans, the recipe makes 10, baked for about 30-35 mins.

The recipe was in one of my old files-Source: copykat.com-shared by hollyga on the TOH board). That board had some really good recipes.

WOW! These are delicious!!! 

Mey's Carrot slaw

 Mey loves to bring goodies over and this carrot salad is my favorite. I asked her for the recipe and she said a little of this and this much of that.  I had to experiment till I came somewhat close to hers.

Mey uses a mortor and pessel  to grind the peanuts first, then adds the habanero ( each time she makes it the amount changes). Add the amount of heat you desire. 

In the mortor, which now contains the crushed peanuts and haberno add a clove of garlic and crush.

 about 2 tablespoons Peanuts - Mey likes the honey roasted. 

Habanero- add as little or as much depending on the degree of heat you like

 1 peeled clove -garlic

4 to 5 large carrots

1 medium tomato

1 lemon

salt to taste


Peel and shred 4 or 5 large carrots into a medium sized bowl.
Cut 1 medium sized tomato and add to mortor and crush.

Add the mixture of peanuts,habanero, garlic and tomato to shredded carrots. Mix well.

Juice 1 lemon and add to carrot mixture and salt to taste.

Once in awhile Mey will add anchovies. No salt required if you add them.

You can use regular peanuts instead of honey roasted. Add sugar the mixture to taste. 


If someone makes this and likes it and shares- please remember it is Mey's  original recipe.

"JORDAN MARSH" BLUEBERRY MUFFINS

Blueberry season started early this year. Saw a post on facebook that a place on Pinemount opened on 5/20.  I called my blueberry buddy Carole and were there at 7am when they opened the gate.

Carol shared this recipe with me many years ago and I've made it so many times and now it's time to share with you.


Ingredients:

1/2 c. butter or margarine, softened 
1 c. granulated sugar 
2 large eggs 
2 c. all-purpose flour 
2 tsp. baking powder 
1/2 tsp. salt 
1/2 c. milk 
1 tsp. vanilla extract 
2 c. fresh blueberries 
Granulated sugar for sprinkling on tops 

Directions:

Preheat oven to 375 degrees. Grease a 6 c. jumbo muffin pan-the cups as well as the top of the pan, OR grease and flour the cups and top of a 12 c. regular size muffin pan. You can also use paper liners.

Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. 

In a separate bowl, whisk together flour, baking powder and salt. 

Combine milk and vanilla (I do this right in the measuring cup). Add dry ingredients to creamed mixture alternately with the milk, beginning and ending with the dry ingredients; mix until well combined. 

Dust blueberries with a little flour to prevent them from sinking to the bottom of the muffins. Fold berries gently into the batter. 

Pile the batter evenly between the prepared muffin cups (I use a cookie or ice cream scoop and pile it in-no need to spread it out once it's in the cups.) Sprinkle tops LIBERALLY with granulated sugar. 

Bake @ 375 degrees for 35-40 minutes for the jumbo muffins or 25-30 minutes for the regular size or until a toothpick inserted in the center comes out clean. 


Cool in pans 15-20 minutes. Run a butter knife around and under muffin to aid in removal from pans. Place on wire rack and cool completely. Makes 6 jumbo or 12 regular size muffins. 

McCall's French Apple Pie

  This is Gabe's all time favorite apple pie.  Made it for him many times and now I want to share the recipe.

I bought McCall's Cooking School magazine about 40 years ago. During my work lunch breaks I would look around in the local magazine shop. Forty years later the magazine moved with us and still love recipes in it.

Gabe enjoys apple pie but loved his grandmothers pie. I never got to meet her so unfortunately I couldn't get her recipe. When I made this pie Gabe told me it was close to what his grandmother use to make- huge win in my book.



 INGREDIENTS:

1 pastry for double-crust pie


CUSTARD
1⁄3 cup sugar
2 tablespoons flour
1 cup milk
3 egg yolks
1 tablespoon butter or 1 tablespoon margarine
1⁄2 teaspoon vanilla extract

APPLE FILLING
2 lbs. tart cooking apples
1 tablespoon lemon juice
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons sugar
1 dash ground nutmeg
3⁄4 cup apricot preserves

1 egg yolk

DIRECTIONS:

Preheat oven to 400 degrees

Line a 9 inch pie dish with 12 inch circle of the pie pastry.



Set aside remaining pastry. You might want to pop it in fridge until ready to use.

To make custard: In a small saucepan, combine 1/3 cup sugar and the flour; mix well.
Stir in milk.
bring to a boil, stirring; reduce heat; simmer, stirring until slightly thickened, about 1 minute.

In a bowl, beat 3 egg yolks slightly.
Beat some of the hot mixture into yolks.
Pour back into the saucepan, stirring.
Add 1 tablespoon butter and the vanilla.
Turn into a bowl to cool.

Apple filling: Core, pare and slice the apples, sprinkle with lemon juice.
In a skillet, heat the butter with the sugar and nutmeg.
Add the apples; saute, stirring occasionally.
Cook until almost tender- about 5 minutes.
Remove from heat.
Melt apricot preserves in a little saucepan and set aside.


Assembly: Pour the custard into the pie shell, spreading evenly.
Arrange the apple slices on top, mounding slightly in the center and only adding a little of the juices released from cooking them.
Spread with the melted apricot preserves.

Roll out the rest of the pastry dough to make a 10 inch circle.
Cut into 12 strips, 1/2 inch wide.
Moisten the edge of the pastry shell with a little water.
Arrange six pastry strips across the filling; press ends to rim of pie shell; trim ends if necessary.
Arrange rest of strips at a right angle to the first strips, to form a lattice.
Bring overhang of the pastry up over ends of strips; crimp edge.
Mix egg yolk with 1 tablespoon of water and brush on pastry.

Bake 40 minutes, or until golden

Japanese Eggplant Recipe

First time growing eggplant.

LOVE this recipe. It's a keeper!


 1 pound Japanese eggplant
 2 tablespoons soy sauce
 2 tablespoons sake or dry vermouth( used dry vermouth)
 2 tablespoons brown sugar
 2 teaspoons rice vinegar 
1 tablespoon minced or grated ginger
 3 tablespoons vegetable oil
 1 cup quartered cherry tomatoes

Step 1    
Cut the eggplant in half lengthwise, and then cut into 1/2-inch slices. Set aside.

Step 2    
In a small saucepan add the soy sauce, sake, brown sugar, rice vinegar, and ginger. Heat and stir until the brown sugar is dissolved. Remove from heat and set aside.

Step 3    
Heat a large skillet over medium-high heat. Add the oil and after the oil is hot, stir in the eggplant. Cook for 3-5 minutes, turning occasionally, until the eggplant is seared.

Step 4    
Stir in the teriyaki sauce and tomatoes, reduce heat to medium and simmer for 1-2 minutes, or until the tomatoes are tender.

CHICKEN POT PIE

I made this quite a few times. Gabe, Polly, Mey, Richard really liked it. 



(Source: slightly adapted from Come Bless Us All, A Collection of Recipes by the Hugo & Elise Aho family-recipe from Lorna Holombo-from Lois)..


Ingredients:         Note to Self- cook everything below in large 

                               Dutch Oven. Makes it a lot easier.

3-4 carrots, peeled and diced   
2 large potatoes, peeled and diced
2/3 c. red chopped onion (I use a whole large red onion)
About 1 c. chopped celery 
2/3 c. butter ( 11 Tablespoons)
2/3 c. all-purpose flour
1/2 tsp. salt 
1 cup half and half
3 1/2 c. chicken broth ( homemade from my IP)
1 large tsp better then bouillon
3 chicken breasts cut and cooked (used leftover cooked chicken or you could sub turkey )


CRUST*: 
1 1/2 c. all-purpose flour
3/4 tsp. salt
2/3 c. vegetable shortening (I use butter flavor Crisco)
4 Tbsp. or so cold water

*NOTE: I use refrigerated pie crust sheet

Boil or steam the carrots and potatoes until tender . Drain and set aside. 

 In a large saucepan melt the butter. Cook onion and celery until they’re starting to get tender. Add flour and salt. Stir until the flour is mixed into the butter/vegetables and there are no clumps of flour remaining. Cook the flour mixture until bubbly. Remove from heat- whisk in the milk, chicken broth and better then bouillon. Return to the heat and bring the mixture to a boil. Cook for 1 minute. Stir in the cooked chicken, carrots, potatoes .

Pour the mixture into a deep 13x9-inch casserole dish.  Spray dish first with nonstick cooking spray. 

For the crust, combine the flour and salt. Cut in the shortening until the mixture resembles small peas. Stir in enough cold water to make a dough easy to roll. Roll the dough on a lightly floured surface until it's a little larger than the top of the casserole. Roll the dough lightly around the rolling pin and unroll it over the top of the pot pie filling. Fold the edge under and pretty it up. Cut a few small slits in the center of the dough. 

Place the casserole dish on a rimmed baking sheet lined with foil, making sure the pan is larger on all 4 sides than the casserole. The rimmed pan will catch any spills for the pot pie spilling over when cooking.

Bake in a preheated 425 degree oven for 40 minutes or until crust is golden brown. Let sit about 10 minutes before serving.

St. Elizabeth's Carrot Salad

This recipe is from St. Johns Church cookbook. Billie Lillywhite shared this recipe, which is a keeper!

Ingredients:

2 lbs carrots, peeled and sliced
1 green pepper, sliced thin
1 medium onion, sliced thin
1 tsp. dry mustard
1/2 cup salad oil ( used a little less then 1/4 cup)
1 cup sugar ( used 1/2 cup)
3/4 cup vinegar ( used 1/2 cup)
1 can Campbell's tomato soup

Directions:

Boil carrots in salted water for about 10 minutes. 

Drain, transfer to a mixing bowl and add onion and pepper

In a saucepan, mix mustard, sugar, oil, vinegar and tomato soup. Heat and stir to dissolve sugar.

Pour over carrots.

Cover tightly and refrigerate overnight.

Featured 7/30/17 The Lazy Gastronome