Home Style Cooking – “Assorted Recipes”

These were post on my iGarden website. I will not be renewing that domain when it comes due. So I moved these Recipes and posted them on my Town and Country Gardening blog.

Pita Bread Greek Style
1 packet yeast
1 1/4 cups warm water
3 cups white or wheat flour
1 tablespoon sugar
2 tablespoons canola or olive oil
*Makes 4 to 6 servings

Pour the packet of yeast in the warm water and stir until dissolved, roughly two minutes. Allow the yeast to activate, setting it aside for three to five minutes. Then, mix the flour and sugar together in a separate bowl.
Alternate pouring the yeast mixture and oil into the flour mixture. Stir slowly until the dough forms.
Place dough onto a flat, floured surface. Separate the dough into four to six separate pieces, depending upon how many pieces of pita bread and the size of the bread you prefer.
Roll each piece of dough into a ball and allow it to sit out in the open, room-temperature air to rise slightly for 15 to 20 minutes. While dough is rising, preheat the oven to 375 degrees.
Knead each piece of bread thoroughly and then roll out each piece into a flat, circular form.
Put each piece of rolled dough onto a baking stone or sheet. Then bake the bread for five to seven minutes or until very lightly browned.
Allow bread to slightly cool prior to serving or using it as an ingredient for a tasty sandwich or gourmet pizza.

Texas Style BBQ using a Dry Rub

On the day before you will be eating, pat the dry rub all throughout the meat, making sure to rub it into every fold. Place the meat in a plastic bag and refrigerate overnight.

First thing in the morning, remove from the refrigerator and let it sit on the kitchen counter so it will get closer to room temperature. In the meantime, get the fire to your barbeque pit going to about 200 degrees Fahrenheit.

After an hour or so, when you, the mop sauce, and everything else is ready, place the brisket on the opposite side of the fire pit (the cool side).

At this point, many cooks, say to place the meat fat-side up so the fat helps baste the meat. We will go against the grain here, as this recipe seems to work better by placing the fat-side down, so the fat can drip down into the fire, causing smoke to rise up and flavor the meat. {Your choice} Close the lid of the barbeque pit.

Maintain a temperature between 165 and 195 degrees,Never exceed 210 degrees and cook the beef for 1 to 1 1/4 hours per pound of meat. About every hour, when you feel like you just have to peek, go ahead and dab some beer mop sauce on the meat.

After done, shut down your fire, remove the barbequed beef, and let it sit for 20 minutes. Then trim off the thickest parts of fat and slice them thin against the grain of the meat.

Serve warm barbeque sauce or garlic butter dipping sauce on the side, if desired. But never drench the meat in sauce. A little goes a long way.

Texas Dry Rub Recipe
Ingredients:
3/4 cup paprika
1/4 cup quality chile powder
1/4 cup ground black pepper
about 1/4 cup brown sugar – more or less to your taste
1/4 cup salt or less if on salt restricted diet
2 tablespoons onion powder
2 tablespoons garlic powder
1 tablespoon ground cayenne pepper
Mix the spices thoroughly in a bow. This makes 2 cups of dry rub. You can store any dry rub you do not use in an air tight jar for up to 3 months.

Beer Mop Sauce Recipe
Ingredients:
1 12 ounce can of beer
1/2 cup {2 or 3 large lemons} fresh lemon juice
1/2 cup olive oil or canola oil
1/2 medium sweet white onion, minced
2 large garlic cloves, minced
2 tablespoons of Texas Dry Rub (from above)
1 1/2 teaspoons Worcestershire sauce
Mix everything together. Apply mop sauce with a small string mop made for barbeque. You can use a
pastry brush if you want.

Easy Red Cabbage by Windshift69

My father was a Dane who loved food and cooking. Armed with a Danish cookbook sent by his family, he produced many dishes from his childhood. Today, I carry on that tradition by making his recipe for Red Cabbage. Windshift69 A WordPress blog

1 medium red cabbage shredded
2 tart apples cored and diced
1 oz. margarine or butter
1/2 cup cider vinegar
1/4 cup sugar

Method:
1. Put all ingredients in a pot. Cover and simmer until tender – approximately 1 hr.
Great served with pork or game roasts.
Note: Do not add water as the cabbage will sweat enough to keep it from sticking.

Granny’s Chow Chow relish

1 peck green tomatoes{11 or 12 pounds}
5 lbs. strong yellow onions
5 lbs. sugar
5 red hot chili peppers
1 head cabbage
2 cups chopped sweet green peppers (about 4)
2 cups chopped sweet red peppers (about 4)
2 tablespoons mustard seed
1 pkg. pickling spices
About 1 quart cider vinegar

Method: Slice tomatoes and cabbage sprinkle with 1 cup salt, place them in an old white pillow case and hang from a close line over night to drain off excess juice.
In the morning rinse and drain once. (Too much green tomato juice gives chow chow a bad green tomato flavor).
With meat grinder, coarse grind tomatoes, cabbage, onions, peppers, add sugar, pickle spices to mixture, mix well by hand.
Add enough vinegar to almost cover. Use juices from tomatoes and onions as well. Cook uncovered very low heat 4 hours.
Fill sterilized canning jars to 1/2 inch from the top, process in water bath and seal. Store in cool dark place. Makes about 8 or 10 pints.
Best after being allowed to age for 14 days or more.

Garden Fresh – Greek Farm Style {horiatiki} Salad

*3 tablespoons extra virgin olive oil
*1½ tablespoons lemon juice
*1 clove garlic—minced {optional}
*½ teaspoon dried oregano
*¼ teaspoon salt {optional}
*¼ teaspoon freshly ground black pepper, and extra for garnish {Optional}
*3 tomatoes—cut into wedges
*¼ red onion—sliced into rings
*½ to 1 cucumber—sliced into thick half-moons de-seed if cucumbers are large
*½ green and or red sweet pepper—julienne
*4 oz (120g) feta cheese—cut into small cubes
*16 kalamata olives
horiatiki salad

Method: Put olive oil, lemon juice, garlic, salt, pepper and oregano in a small jar with a screw-top lid and shake to combine.
PLACE the salad ingredients in a large bowl, add feta cheese on top.
POUR the dressing over the salad and toss gently to combine just before serving.
Garnish the Greek salad with a little freshly ground black pepper.

Garden Fresh – Greek Style Tomato Soup
* 1/2kg {1 pound} peeled course chopped fresh tomatoes
* 1 onion, {white sweet} finely chopped or thin sliced
* 1 carrot, chopped or thin sliced
* 1/4 cup {unsalted} butter or replace butter with 1/4 cup olive oil
* 1/2 cup celery leaf {tops}, finely chopped
* 1 tsp corn flour {use to thicken soap}
* 1 cube chicken, beef or vegetable stock (for extra taste)
* Salt
* Pepper fresh ground pepper corns or 1 deseeded course chopped banana pepper
* 1 tsp sugar
Greek tomato soup

METHOD: Heat the butter in a saucepan and roast the onions.
Add water to corn flour and stir.
Add 5 cups of water, the rest of the ingredients and simmer until the vegetables are tender.
Remove from heat. Serve hot with fresh hard crust bread.

Garden Fresh – Greek Style Eggplant Salad {Dip}
* 6 round aubergines {eggplants}
* garlic (3 cloves)
* onion 1/4 cup {white sweet}
* Olive oil 1/4 cup
* juice of 1-lemon
* salt {to taste}
* pepper {to taste} {fresh course ground pepper corns}
* parsley
Greek egg plant salad

METHOD: Prick the aubergines/eggplants with a fork and bake them in hot {350 degrees} temperature.
When they are soft enough, cool them and peel.
Chop the aubergines/eggplants and put them in a blender until they become a pulp.
Gradually add olive oil, onion, garlic, parsley and lemon juice into the blender and continue
working with the mixture until the pulp becomes soft.
Garnish with whole olives and red onion slices.
Serve cold with fresh hard crust bread.

Greek Style Fried Eggplant
* 1/2 cup all-purpose
* 3 eggs, lightly beaten
* 2 cups fresh bread crumbs
* 1/2 teaspoon salt, plus additional for sprinkling eggplant
* 1 small eggplant, cut crosswise into 1/4-3/8 inch thick slices.
* Olive oil or Canola oil, for frying
fried eggplant

Place the flour, egg, and bread crumbs each in 3 small bowls.
Add the 1/2 teaspoon of salt to the egg and whisk to combine.
Season the bread crumbs with a tablespoon of dry finely cushed Oregano and stir with a fork or your hands to thoroughly combine.

Dredge each piece of eggplant in the flour, coating thoroughly and then shaking to remove any excess flour.
Coat each piece with the egg, then dredge in the bread crumb mixture, pressing to make the bread crumbs adhere.
Transfer the eggplant pieces to a rack or to paper towels to let them dry slightly before frying.

In a deep, heavy skillet heat 1/2-inch of vegetable oil to 350-375 degrees F.
Fry the eggplant pieces, in batches if necessary, for about 1 minute on each side, or until golden brown.
Transfer with tongs to paper towels to drain.
Salt to taste before serving.
Garnish with spoon full of eggplant dip {above recipe}.

Granny’s Beef Bone Soup
INGREDIENTS:
* 4 pounds beef soup bones
* 1 large onion, cut into chunks
* 2 medium carrots, cut into chunks
* 2 medium celery ribs, cut into chunks
* 6 large garlic cloves, smashed and peeled
* 4 tablespoons tomato paste
* 1 cup dry red wine, such as merlot * Water, approximately 8 cups
* 2 dried bay leaves
* 1 teaspoon dried thyme, or 2 fresh thyme sprigs
* Salt and pepper to taste (see instructions below)
Preheat oven to 450° F. Place bones in a roasting pan large enough to hold them in one layer. Roast for 45 minutes. Add the onions, carrots, celery and garlic. Roast for another 45 minutes, stirring once or twice. Using a slotted spoon or tongs, transfer the bones and vegetables to a large stock or soup pot.

Pour the grease out of the roasting pan and discard. Place the pan over medium-high heat. Add the tomato paste and stir, about one minute, being careful not to burn. Add the wine and 2 cups of the water. Bring to a boil and stir to scrape up all of the browned bits in the bottom of the pan. Pour into the soup pot. Add the remaining water, enough to just cover the bones, bay leaves and thyme. Add pepper and a little salt. (As the stock cooks down, the salt intensifies, so go easy. You can always add more at the end, or when you use the stock in a recipe.) Bring to a boil over high heat, then reduce to low, cover, and simmer for 2 hours, adjusting heat as needed to maintain a slow simmer. Remove the lid and continue to simmer over low heat for another 2 hours.

Remove the bones and vegetables from the pot and strain the stock through a fine sieve. (At this point, I usually chill the stock overnight so I can easily remove the fat that forms on top. If you want to use it the same day, you can skim the fat off the top using a spoon or paper towels.) Taste for seasoning and, if desired, and depending on how you will use the stock, adjust the salt and pepper.

Notes: The stock may be used immediately or packaged in desired portions and frozen for up to six months. Alternately, it may be further reduced as desired to save space in the freezer, which further intensifies the flavor.

You can even reduce it until it is very thick and gelatinous, like a demiglace, freeze in ice cube trays, then place in freezer bags to use in sauces. It might seem like you started with a lot and ended up with very little, but the flavor is so concentrated that you won’t need many cubes in one recipe.

Even if you use the reduction as a stock or broth, add some water, taste for seasoning, and adjust as needed.

Salsa Salad
I don’t know what name best fits this recipe, Salsa or Salad – Either way it’s a great served cold on a hot summer day.

Ingredients
* 2 vine ripe tomatoes – peeled and chopped
* 1 ripe avocado – peeled, pitted and chopped
* 1/4 cup finely chopped red onion
* 1 clove garlic, minced
* 1 tablespoon snipped fresh parsley
* 1 tablespoon chopped fresh oregano
* 1 tablespoon olive oil
* 1 tablespoon red or white wine vinegar
* 4 ounces crumbled feta cheese

Directions
1. In a bowl, gently stir together tomatoes, avocados, onion, and garlic. Mix in parsley and
oregano. Gently stir in olive oil and vinegar. Then stir in feta. Cover, and chill for 2 to 6 hours.

Serve with chips or fresh hard crust bread.

Salsa -Something for everyone
Ingredients
* 3 vine ripe – tomatoes, peeled and chopped
* 1/2 onion red or sweet white onion chopped
* 1 (2.25 ounce) can sliced black or green olives, drained
* 1 Large cucumber seeded, quartered and chopped
* 2 tablespoons lemon juice
* 2 cloves garlic, minced
* 3 tablespoons chopped fresh basil
* 1/4 teaspoon crushed red pepper flakes
* 1/4 teaspoon Italian seasoning or Olive oil with 2 tablespoons vinegar
* 1/4 teaspoon ground cumin
* 3 tablespoons chopped fresh cilantro
* 1/4 teaspoon salt
* 1/8 teaspoon ground black pepper
* 1 chili pepper – peeled, quartered and chopped, hot or mild to your taste

Directions
1. Gently stir the tomatoes, onion, olives, and cucumber in a bowl; set aside.
Whisk together the lemon juice, garlic, basil, red pepper flakes, Italian seasoning
cumin, cilantro, salt, and pepper in a separate bowl.
Fold the dressing into the tomato mixture.

Texas Style Chili
This is a good starter recipe and should be adapted and modified to the taste you and your family like.
Some people I know even add grated long horn cheddar cheese at the table. If your ingredients are not fresh they don’t belong in your Chili pot.

2 tablespoons melted lard or oil of your choice
5 cloves garlic, minced {If you can’t mince garlic, beat the hell out of it with the flat side of a big knife or meat cleaver like I do}
2 onions, diced, course diced is better that a finely diced onion {strong flavored spicy yellow onions are best}
1 1/2 – 2 pound(s) course ground or chopped beef
1/4 – 1/2 teaspoon salt {a little salt goes a long way in a chili pot, error on to little salt. You can always add salt at the table if need.}
1 teaspoon freshly ground black pepper
2 tablespoons pure mild red chili powder or chili pepper
1 tablespoon hot red chili powder or chili pepper
4 Roma tomatoes; blanched, peeled and diced
1/2 cup tomato paste {tomato sauce will not work}
1/2 cup beef stock
1 cup dark beer {or what ever kind your drinking while cooking your Chili}
2 tablespoons cider vinegar
3/4 teaspoon ground cumin
2 teaspoons minced Mexican oregano {I guess Italian will do, I never go near that stuff myself}

To prepare the chili, heat the lard or oil in a large saucepan {A cast iron 3 or 4 quart pot with lid is best.} Add garlic and onions, sauté [fancy word meaning to cook slowly] over medium high heat for 5 minutes. Add the beef and sauté for 8 – 10 minutes longer, stirring frequently, until all the beef is browned. Drain off excess fat.

Season with salt and pepper, stir in the chili pepper/powder, and cook for 2 or 3 minutes more. Add tomatoes, tomato paste, beef stock, beer, vinegar, cumin and stir well to combine. { If you have anything ingredients left over throw them in the pot as well.}

If you must have beans, serve them a bowl of pinto beans on the side. You have a great deal invested in your Chili pot, don’t screw it up now by serving some weird beans like kidney or small red beans.

Bring to a simmer, turn down the heat, and cook very slowly, covered, for 45 minutes to 1 hour. Uncover cook 15 minutes or more until it is nice and thick. Chili should be thick like a good beef stew not watery like a Yankee cucumber soup!

I should add this note, some chili cooks may simmer their chili pot up to 4 to 8 hours adding a little beer or beef stock as need. You decide what process is best for you and your family.
Never, Never Ever Try To Make Chili in one of those crock pot things!

Galaxy Class Cranberry Sauce
Cranberry’s – Tangerine – Cinnamon – Cloves – Nutmeg with or without added sugar, it’s still the best Cranberry sauce this side of Venus and Mars.

You can add either white cane sugar or dark brown sugar or do as I do and go sugar free in this recipe.
If you like the tart bite of cranberry’s then omit sugar.
If you do add sugar, start with 1/2 the amount given in this recipe and continue tasting and add sugar until you get the amount of sweetness that is to your liking.

Wash cranberries and tangerine’s well. Dump cranberries into a bowl of cold water, pick out any damaged berries.

In a large sauce pan add 1/2 cup of freshly squeezed tangerine juice with pulp, be sure to remove any seeds that may get into your tangerine juice. [Save tangerine rinds].
Note: Oranges are Not the same thing as tangerines! If your use oranges it will produce a totally different tasting sauce.

Add 1/2 cup cold water
Bring to a slow simmer
Add cranberries
4 whole cloves
1 stick cinnamon
1/8 teaspoon grated fresh nutmeg
1 star anise or anise star if you prefer that name
3/4 cup dark brown sugar – Start with 1/3 cup sugar – add more as needed to your taste
OR start with 1/2 cup white cane sugar adding as needed to your taste
1 cup white cane sugar
Simmer 5 minutes
Decide at this point by tasting if more sugar is needed.
Adding sugar until it is as sweet as you like.
At some point cranberries will start to pop open, this is a good thing, stir to prevent sticking to bottom of your sauce pan.
Cranberry sauce is ready when all or at least most of the cranberries have popped open and the juice has become very thick.
Grate 1 table spoon of tangerine rind into mix.
Remove from heat, remove 4 whole cloves, star anise and cinnamon stick. ‘Carefully’ spoon cranberry sauce into sterile canning jar(s), seal and allow to cool.
Under Refrigeration this sauce will keep for several weeks.
This sauce can be placed in zip-lock freezer bags and stored frozen for up to a year.

Basic olive oil dressing French style vinaigrette
A classic French vinaigrette is typically 3 to 4 parts oil (usually extra virgin olive oil) and 1 part acid, frequently red wine or Balsamic vinegar.

Seasonings include salt, pepper (freshly ground) and often Dijon mustard and/or garlic.

You may be able to use less oil and more acid ingredient if you use one of the following in your dressing:
* rice vinegar
* white wine vinegar
* raspberry, blueberry or other fruit vinegar
* champagne vinegar

Using this basic olive oil and vinegar dressing, you can easily modify and add herbs and or spices to suit you and your families taste.

Grandmas Sweet Cornbread
1/2 cup butter
2/3 cup white sugar (This is a really sweet cornbread)
2 eggs
1 cup buttermilk (Cultured butter milk is a must use, don’t try to use anything else)
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt

Directions
1. Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
2. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

Grandmas Cornbread
1 3/4 cups cornmeal
1 3/4 cups all-purpose flour
2 1/4 cups milk (more or less for a thin smooth batter)
1 tablespoon baking powder
1 teaspoon salt
2 eggs
1/2 cup melted butter (pork lard) or (canola or olive oil)

Directions
1. Preheat oven to 400 degrees F (200 degrees C). In a small bowl, combine cornmeal and milk. Grease a 9×13 inch baking pan.
2. In a large bowl, whisk together flour, baking powder and salt. Mix in the cornmeal mixture, eggs and melted butter (lard) or oil until smooth. Pour batter into prepared pan.
3. Bake in preheated oven for 25 to 35 minutes, or until a toothpick inserted into the center of the cornbread comes out clean.

Roasted Garlic Cloves

Roasted garlic is everywhere these days. In crackers, cheese, salad dressings, and pasta sauces. This is where this wonderful flavor begins.You can multiply this recipe to make as much as you need. Each head will yield about one heaping tablespoon of puree. A great way to serve roasted garlic cloves is as an accompaniment to bread.

Offer the roasted cloves in one small dish and a high-quality extra virgin olive oil in another. Diners can dip the bread in olive oil, then smear a clove of garlic on it.

INGREDIENTS
1 head garlic
1 teaspoon extra virgin olive oil

1. Preheat the oven to 425F.
2. Remove the outer papery covering of the garlic. Slice off the top of the head so most of the cloves are exposed. Place on a square of aluminum foil for easy cleanup, or select the smallest baking dish you have. Drizzle the oil over the cloves. Fold the foil over the head to completely enclose it, or cover the baking dish with foil.
3. Roast for about 45 minutes, until the garlic is completely soft and lightly browned.
4. To serve, separate the head into individual cloves.
Allow your guest to squeeze out the softened garlic as needed. Or squeeze out the cloves into a small serving dish.
You can make garlic butter with any leftover roasted garlic cloves or you can squeeze out the pulp into a small dish, cover with olive oil, and store, tightly covered, in the refrigerator for up to one month.

Accidental Find
Baked potato stuffed with Broccoli and Cheese

This was being served as a side dish at a small mom and pop country cafe.
* Just what it sounds like, scoop out about 1/2 of a baked potato.
place 1 pat ‘real’ butter in scooped out potato
Stuff potato with steamed broccoli
Cover broccoli with melted cheese and serve

Why is common sense so uncommon?
Don’t be shy. Leave me your comment(s)

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