Author: Robert Andrews

Apple Wink

INGREDIENTS

  • 1/2 CU banana nectar
  • 1/2 CU apple juice
  • 1-2 tsp honey

STEP BY STEP

  1. If you have a juicer, juice the ingredients, then mix and serve.
  2. If you have only a blender, you can liquefy the ingredients
  3. Then add 1/4 CU of orange juice.

 

Kale and Mustard Greens Pasta Noodles

INGREDIENTS

  • Large handful of Kale or minzuna.
  • Large handful of mustard greens, collard greens, or spinach
  • 2 C White AP Flour
  • 1/2 C flax or whole wheat flour
  • 3 yolks plus 1 whole egg
  • 1/2 tsp salt

STEP BY STEP

Noodles can be cut to any width
Noodles can be cut to any width
  1. Steam greens
  2. Chop the steamed greens small
  3. Squeeze all moisture from greens – Press between paper towels and newspaper
  4. Chop again to make sure they are very fine
  5. Sift together All-Purpose Flour, flax or whole wheat flour and salt
  6. Create a “well” in the flours
  7. Crack and beat the eggs into the well and start to mix
  8. Add water 1 tsp at a time (if necessary) to allow dough ball to come together
  9. Wrap in plastic and let contents meld for 30 minutes
  10. Using a rolling pin on a floured surface, roll, flip, roll, flip, etc
    Ideally, if you have a pasta roller, start on setting 5 and go down to setting 2.
  11. Once desired thickness is obtained use pasta cutter or pizza cutter and a ruler to cut strips
  12. Hang out to dry for 30 minutes before cooking
  13. Cook only until noodles are softened. Takes HALF the time as dried pasta.
  14. Toss with olive oil and cheese

This recipe was published in Grandpa’s Corner – IRC Volume 1, Issue 5

International Rescue Committee – Gila Farms Cooperative Project

Kale and Mustard Green Quiche

This week my favorite dish from this week’s distribution of greens from the International Rescue Committee’s Gila Farm Project.

Kale and Mustard Green Quiche
Kale and Mustard Green Quiche
  • Use commercial pie crust or MAKE YOUR OWN
  • You can make this with or without a crust, but if you make one with a crust, PRE-BAKE the crust at 425 for about 10 minutes.

INGREDIENTS

  • 3 Mustard Green leaves
  • 12 Kale Leaves (destemmed and thoroughly massaged)
  • 6 large eggs
  • 1/4 CU milk
  • 2 tsp sugar
  • 1 TBL olive oil
  • 1 TBL All Purpose flour
  • 1/2 onion chopped small
  • 3 cloves garlic chopped small
  • 1/2 CU shredded cheddar cheese
  • salt and pepper to taste

STEP BY STEP

  1. Wash three mustard green leaves and about a dozen kale leaves
  2. Remove stems and steam leaves until soft
  3. Chop into small pieces and S-Q-U-E-E-Z-E the water from them
  4. Chop squeezed pieces again to make sure they are really small
  5. Add above ingredients to the minced greens
  6. Grandma likes a vegetable quiche, but I like my meat, so I put chopped up pieces of salami for my half of the quiche, and marked my half with small strips of salami ( see photo )
  7. Bake at 350 degrees for about 30 minutes.
  8. Test for doneness by sticking a knife or toothpick into the center of the quiche.
  9. It should be “clean” when you remove it… that is, no liquid stuck to it.
    If there is debris stuck to the toothpick, let it cook another 8-10 minutes
  10. Let it sit for about five minutes before you try to cut it into wedges so that the pieces have a chance to set.

This recipe was published in Grandpa’s Corner – International Rescue Committee Gila Farm Initiative newsletter:  Volume 1, Issue 6

RobtCyn Tapenade

The IRC Gila Farms project gives us more greens than we can use in a week, so here is a way to extend the season.  This is also good when greens are in season at the grocery and very inexpensive.

INGREDIENTS

Mustard Greens, Kale, Spinach, Cilantro, Garlic, Lemon Juice, Onion, Olive Oil, Salt

  1. Re-wash all greens
  2. Chop greens into small pieces
  3. Mince in food processor
  4. Drizzle in 1/2 C olive oil to emulsify
  5. Pack into ice cube trays
  6. Top off with water
  7. Store in refrigerator for up to a month or freeze in cubes for a year.

Possible Applications

Mix with:
… Sour Cream for Dip
… Yougurt and Cuke
… EVOO for Salad dressing
… maranara for spagetti
… deviled egg filling / topping
… add as a pizza topping
… under chicken skin to bake
… hamburger for meatloaf
… scrambled egg
… mix with cream cheese for crackers

 

 

 

Kale Chips

INGREDIENTS

  • 1 bunch kale – FRESH
  • 1 tsp olive oil
  • 1 tsp seasoned salt

STEP BY STEP

  1. Preheat oven to 275º F
  2. Line a baking sheet with waxed paper.
  3. With a knife or scissors remove the leaves from the thick stem.
  4. Cut leaves into pieces about 1-1/2 to 2 inches in size.
  5. Wash and thoroughly dry kale using a salad spinner.
  6. Toss the kale leaves in your olive oil.
  7. Sprinkle them with sea salt and just a bit of cayenne or chili powder
    Use paprika if you want the flavor, but no heat.
  8. Bake for 10 minutes, then flip them over and salt them again.  No more chili powder or paprika though.
  9. Bake up to another 10-20 minutes until the edges are browned but are not burnt

Bay Laurel Tree

Bay leaf, dried leaves of the Laurel tree, is also known as sweet bay, laurel leaf, sweet laurel or bay laurel. While bay is a popular spice found in almost every kitchen across America, it may come as a surprise that one of your favorite spices is also a traditional medicine with many healing benefits.

  • Benefit from bay leaf in your everyday cooking, as just a few leaves contain an amazing quantity of vitamins and minerals. Bay leaves are rich in vitamin A, vitamin C, iron, manganese, calcium, potassium and magnesium.
  • Boil water and remove from heat, adding two or three bay leaves per cup of water. Cover the infusion and allow to steep for 15 minutes. Pour yourself a cup of bay leaf tea to promote sweating and help reduce a fever.
  • Soak a cloth in the bay leaf tea/water and place it on your chest to help relieve respiratory infections, cough, cold and flu.
  • Drink an infusion of bay leaf or add it to heavy meals to help calm an upset stomach and reduce the symptoms of digestive disorders. Bay leaf also contains enzymes which help to break down proteins, making it a great spice for meat dishes. Other digestive benefits of bay leave include improved digestion and reduced gas.
  • Massage a few drops of bay leaf essential oil to help reduce swelling and pain caused by strains, sprains, arthritis and general aches and pains. Bay leaf essential oil can also be massaged into the temples to relieve headaches and migraines.
  • Make an infusion of bay leaf or add 10 to 15 drops of bay leaf essential oil into 16 oz. of your favorite shampoo to help treat dandruff.
  • Enjoy bay leaf tea before meals to help maintain blood sugar levels, as studies have shown that bay leaf helps the body to process insulin more quickly to prevent spikes in blood sugar.
  • Use bay leaf infusions for warm compresses, gargles or even body washes, as bay leaf contains eugenol, a compound with anti-inflammatory, anti-oxidant, anti-bacterial and anti-fungal properties.
  • Although bay is a very attractive shrub or small tree, it is grown as a seasoning.
  • The dark green leaves are very fragrant, especially when dried. Dried leaves are broken or crumbled into cooking foods and allowed to permeate the dish. The leaves don’t soften much in cooking and are removed before eating.
  • Bay can be grown simply as an ornamental. It has attractive foliage and can easily be pruned and sheared into topiary shapes. The leaves are often used to make wreaths and garlands. Since bay is a very slow grower, it’s ideal for container growing.
  • Bay has also been a traditional medicinal plant, with uses as varied as earaches, rheumatism and insect repellent. CAUTION: some people find bay to be a skin irritant.

It’s very important that you only grow plants labeled Laurus nobilis, if you plan to use it for cooking and eating. There are other plants that go by the common names of bay and sweet bay and these are not necessarily edible. However, there are a few ornamental cultivars or Laurus nobilis. Whether they season as well as traditional cooking bay leaves.

  • Laurus nobilis is a matter of taste.
  • Laurus nobilis‘Angustifolia’- Has narrow leaves. aka: willow-leaf laurel.
  • Laurus nobilis ‘Aurea’- New foliage is yellow.
  • Laurus nobilis ‘Undulata’ – Edges of the leaves are rippled or wavy.

Tips: Buying Good Meat

Buying Good Meat – About Butcher Shops – Cuts of Meat

Cuts of Meat

cuts-of-beefHere is a chart of where cuts of meat are from.  Click on the cow to get an enlargement of the graphic.  Click again to browse up close and personal.  Thanks to www.BusinessInsider.com for providing this chart.

Buying Ground Meats

  • You can usually ask your butcher to grind your meat for you.  That way, you know you are getting 100% meat without fillers.  The exception to this could be chicken.  Because of the potential for contamination, small butcher shops may grind chicken only one or two days per week.  Larger shops will have a dedicated grinder.  Call before you go.
  • Ground beef is NOT hamburger.  Beef fat may be added to hamburger, but cannot be added to ground beef.  Ground beef is usually made from the less tender cuts of meat, but the marbling and grade is the same as the higher grade steaks.
  • Chuck steak s a good choice for grinding.  A good hamburger is made using 80/20 ground beef that has been ground on a fairly coarse plate.  It is usually about 78-84% lean.
  • Round steak is OK, and is about 85-89% lean.
  • Sirloin steak is about 90-95% lean and would be better as a steak.  It would not produce a very juicy hamburger.

Buying Quality Meats

  • I think it is safe to say that you have all had a $4 steak from the grocery store, and wondered why it doesn’t taste as great as those that you pay $15 for in a restaurant.
  • The reason is not only atmosphere, it’s quality of product. Here in Arizona, you can go to The Meat Shop to preorder restaurant-quality cuts of meat. Another good source is Hobe Meats at 16th Street and Bethany Home Road.
  • A much more convenient option is to buy from Omaha Steaks.  You will pay a bit more than a quality local grocery store, but your meat will arrive at your front door step the day after you order it.
  • YES, they cost you more than what you would pay at the grocery store, but you are worth it. The old adage You get what you pay for really comes true in this scenario.
  • Sterling Beef is one of the top quality meats available to consumers.  One of the chief factors is the inter-muscular marbling.  Good quality meats will be under 2 years of age.
  • Grading of meat is very important based on how you will be cooking the meat.
  • Steer are young male cows that usually never see three years old.  Older cows and steers are kept for milking or breeding.
    The grades for steer meat are:

    • Utility Grade – Steers that are about 3 years old.   This is good for raw dishes such as carpacio or steak tar tar, because eating raw fat is not something we do often in America.  Usually entirely grass fed.
    • Select – This is good meat, but it is fairly lean, so will not be as fall-apart tender as meat with marbling. 30 months old or less.  (about $5/lb)  Sear and keep center about medium.  Cut against grain for something like fajitas.
    • Choice – Bit more marbling.  A very good choice for home grilling.  (about $8/lb)  A top quality home steak.  Fed its final days on ground corn, so it can be easily digested.   This is the best cut for home-cooking.
    • Prime – Lots of marbling, lots of fat.  Represents only about 3% of the meat available for purchase.  (about $12/lb)  Seared over very high heat, leaving the center rare to medium rare.  Must be young (between 18 and 24 months)  Many restaurants get this grade.
    • Wagyu or Kobe Beef – Even more marbling… almost too much for some people. (can be as high as $25/lb or more) Usually slice VERY thin and then seared briefly, not cooked as a steak.  Usually about 30 months of age.  Matsusaka is another high quality beef.
    • There are visual differences:  Check them out BY CLICKING HERE

CLICK ANY OF THE IMAGES BELOW

Wagyu

HERE IS A GOOD GRAPHIC.  While there is not much detail here, it does give a good representation of how the marbleing affects the grade of the meat.

Buying Fish

CLICK HERE FOR TIPS ON BUYING FRESH FISH

Meat Jokes

  • What do you call a cow on a hill?   Answer:  lean beef
  • What do you call a cow lying down?   Answer: ground beef
  • What do you call a cow with with twitch?  Answer: beef jerky
  • Why can’t a bankrupt rancher complain?  Answer:  he has no beef
  • What is a cow’s favorite musical note?  Answer: beef flat
  • Why don’t cows have any money?  Answer: the farmer has milked them dry,
    and they are udderly broke.
  • What happened to the lost beef shipment? Answer: nobody’s heard
  • Why did the boy give the cow a pogo stick?  Answer: he wanted a milk shake
  • Where do cows go for lunch?  Answer: the calf a teria
  • Why did the boy buy a brown cow?  Answer: he wanted chocolate milk
  • Why do milking stools only have three legs?  Answer: the cow has the udder
  • Where do steers take their cows on dates?  Answer: the moo-vies
  • Why do cows wear bells?  Answer: because their horns don’t work
  • What does the invisible man drink?  Answer: evaporated milk
  • And then there was the lady riding the train through Vermont when she noticed some cows.
    “What a cute bunch of cows!” she remarked.
    “Not a bunch, herd”, her friend replied.
    “Heard of what?”
    “Herd of cows.”
    “Of course I’ve heard of cows.”
    “No, a cow herd.”
    “What do I care what a cow heard. I have no secrets to keep from a cow!”

Cooking Meat – Tips and Tricks

  • During pan roasting process, baste with marinate
  • Rest on a rack for about 10 minutes after cooking to avoid loss of juice
  • Cut against grain – ALWAYS
  • Porterhouse is the tenderloin on one side, and a sirloin on the other side

Nieman Ranch Meats

  • Neiman Ranch has a reputation for quality meats.  They are based out of Colorado.
  • Within Phoenix, the Corporate offices are at Sterling Food Service at 920 Grand Avenue, Phoenix, AZ, 85007 – Ph: (602) 252-7345
  • To find a store near you, USE THE STORE LOCATOR
    • Near Grandpa’s Place, you can go to Sprouts Farmers Market at 8375 W Thunderbird Rd or 5130 W Peoria Ave.

Mexican Meatball Soup

Studded with zucchini, corn, and tomatoes, this hearty soup is comforting, especially on chilly evenings. Oregano flavors both the liquid and the meatballs.

INGREDIENTS

  • Your choice of 12 meatballs
  • 1 TBL cooking oil
  • 1 small sweet onion, chopped
  • 1 jalapeno pepper, seeds and ribs removed, chopped
  • 1 medium zucchini – cut into 1/2-inch dice
  • 2 1/4 tsp dried oregano, or 1 TBL chopped fresh oregano
  • 1/4 tsp ground cumin
  • 1 cup fresh or frozen corn kernels
  • 1 TBL lime juice
  • 1 QT chicken broth or homemade stock
  • 2 C water
  • 1-1/2 C drained canned diced tomatoes
  • 1 tsp salt
  • 1/4 tsp fresh-ground black pepper

STEP BY STEP

  1. Start oil heating in a large pot.
  2. Add the onion and half the jalapenos and saute about 5 minutes.
  3. Add the zucchini, half of the oregano, and the cumin
  4. Cook about 3 minutes.
  5. Meanwhile, make your meatballs.
  6. See Grandpa’s Meatball Recipes and choose which meatball you want to create.
    Our preferred meatball for this recipe is a Mexican Meatball.
  7. Add the broth, water, tomatoes, salt, and pepper
  8. Bring to a simmer, and simmer for 15 minutes.
  9. Add the meatballs and corn to the soup and simmer until the meatballs are just done, about 5 minutes.
  10. Stir in the lime juice and the remaining oregano.

 

 

Shopping List Salsa

ADD MY VIDEO BACK IN LATER

This is perfect when you want about a quart of salsa.
Just buy the ingredients, process, and you are done!
The video above is Grandpa showing you just how easy this recipe is.

INGREDIENTS: Shopping List:

  • 2 Tomatoes
  • 1 Green chili pepper
  • 1 Jalapano pepper(optional)
  • 1 Serano chili pepper (optional)
  • 1 Sweet onion
  • 1 Orange bellpPepper
  • 1 Bunch cilantro
  • 2 Green onions
  • 3 Garlic cloves
  • 1 tsp salt

STEP BY STEP

  1. Remove skin from tomatoes (Optional) See below
  2. Pulse onion and garlic until chopped – about 5 x
  3. Add bell pepper pulse 3 x
  4. Add jalapeno and serrano peppers pulse 3 x
  5. Cut tomato into large pieces and ** process until blended but chunky
  6. Cut all other ingredients into pieces and *** pulse until chunky (not too small though)
  7. Add salt to taste
  8. Pour into mixing bowl, mix and store in refrigerator

NOTES

  • To remove skin from tomatoes, bring pot of water to boiling. Put a small X on the top of the tomato.  Put tomatoes in boiling water for about 60 seconds. Remove and put into cold water for another 60 seconds. The skin should easily peel off.
  • Process – means blender or food processor. If you have neither chop the heck out of it with a knife. Goodwill though, has blenders for just a couple of dollars.
  • Pulse – means run your processor in short bursts until the ingredients are “chopped” into small pieces.

Rowena’s Shoe Peg Salad

This recipe has been provided by Rowena Stallings – on the condition that it NEVER be brought to one of the First Church Potlucks by anyone other than her.

INGREDIENTS

  • 1 can (No.2) Le Sueur Peas
  • 1 can Shoe Peg White Corn
  • 1 cup celery (cut fine)
  • 1 bunch green onions (cut fine)
  • 1 small jar Pimientos (chopped ones)

Dressing:

  • 1/3 cup Salad oil
  • 3/4 cup sugar
  • 2/3 cup Vinegar

STEP BY STEP

  1. Mix dressing together, Pour over Vegetables.
  2. I heat the Dressing just to dissolve the sugar.
  3. Marinate for several hours or over night.

Have fun eating !!!
See you at church.
Rowena

Pasole / Posole / Pozole / Pazole

Pasole is a Mexican tradition. Making Pasole is kind of like saying you are making a Casserole.  The recipe contains hominy, and all other ingredients are based on family tradition.  Here is one recipe out of thousands.  A video from Your Life A to Z follows.

INGREDIENTS

  • 2 C white hominy ( nixtamal )
  • 1/4 C each – Shredded chicken and pork
  • 6 tomatillos
  • 3 jalapeño peppers
  • 2 poblano peppers
  • SPICES:  Oregano, cumin, diced onion
  • GARNISH OPTIONS:  Sour cream, fresh cilantro, halved tostada shells, shredded lettuce, julienne radish, onion slivers, arbol chilies, oregano, green onion

STEP BY STEP

  1. Start hominy boiling in salted water
  2. Simmer for 2-3 hours
  3. Meanwhile, wash tomatillos, and peppers
  4. Cut off stem and put into a blender (deseed peppers to decrease spice level)
  5. When hominy has finished cooking strain – reserving liquid
  6. Put hominy into soup pan
  7. Add just enough of the hominy water to allow the blender to fully process the peppers and tomatillo
  8. Combine hominy and pepper mixture in soup pan, and simmer 45-60 minutes
  9. Top with sour cream and cilantro leaves
  10. Serve with corn chips

 

Green Dip

I got this as an appetizer at a Phoenix restaurant. This is my recreation of this recipe.

INGREDIENTS

  • 1 block Cream cheese – just a few degrees above room temperature
  • 1/2 C Sour cream
  • 1 C Yogurt
  • 1 tsp White pepper
  • 1 Vadallia Onion – minced
  • 1 C Cilantro chopped small
  • 1 tsp Salt
  • 3 Artichoke hearts – minced
  • 1 tsp Garlic – minced
  • 3 Green onions – diced small
  • 1 C Shredded sharp cheddar cheese
  • 1/2 C shredded Mozzarella cheese

STEP BY STEP

  1. Heat your cream cheese just 15 seconds in the microwave
  2. Mix your sour cream, yogurt and white pepper into your cream cheese
  3. Mix in onion, cilantro, salt artichoke, green onions and garlic
  4. Mix in your cheeses
  5. Microwave another 15-20 seconds
  6. Mix again and serve with toast points or bread sticks

 

Parker House Rolls

parkerINGREDIENTS TO MAKE ABOUT 24 ROLLS

HALF RECIPES ARE SHOWN IN PARENTHESIS

    • STEP ONE – Mix and proof
  • 1/2 C warm water
  • 1 pkg yeast ( or 1 TBL )
  • 2 TBL honey
    (HALF: 1/4 C, 2 tsp, 1 TBL)
    –

    • STEP TWO – Heat to scalding
  • 1/2 C milk
  • 5 TBL butter
  • 2 tsp salt
  • 3 TBL sugar
    (HALF:  1/4 C, 3 TBL, 1 tsp, 2 TBL)
    –

    • STEP THREE – Mix in glass bowl
  • 3 eggs, beaten
  • 1/4 milk powder (ideally buttermilk powder)
  • 1/4 C shortening
  • OPT: 1/2 C sourdough starter
    (HALF:  2 eggs, 2 TBL powder, 2 TBL shortening,1/4 C starter)
    –

    • STEP FOUR – Create dough-
  • 2 C AP flour (or half AP / half wheat flour)
  • More flour if needed to make the dough not too sticky
  • Reserve 2 C more AP flour
    (HALF:  1 C flour, and add more as necessary)

STEP BY STEP

    1. Mix Step One ingredients
      • Let rise for about ten minutes
    2. Meanwhile, put Step Two ingredients into sauce pan, and bring to a high simmer
      • Set pan aside to cool to just “warm”
    3. Mix Step Three ingredients in a glass bowl
    4. Add warm milk mixture
    5. Next mix the yeast mixture into the milk mixture
    6. Put into stand mixer, or use your bowl
    7. Mix, and add flour until it starts to form a dough ball
    8. Then knead on a floured surface
    9. Add more flour to your floured surface  if necessary until the dough ball becomes only a little bit sticky
    10. Transfer to a greased bowl and lightly oil the top of the ball
    11. Let rise to twice the bulk  – about 30 minutes
      • IDEALLY:  Move to the fridge and let rise at least 8 hours.  Even overnight is OK
    12. Flatten with your fingers on a floured surface.  Kind of flat, but still about 3/4 inch thick.
    13. Cut into disks
    14. Place on baking sheet or pie pan with sides not quite touching
    15. Brush the top with butter
    16. Cover and let rise again for 1/2 to 1 hour in warm place.
    17. Bake 12-15 minutes in 400 degree oven.
      . . . Another source says 350° for 30 minutes
      . . . Just watch closely and remove when browned
    18. Brush top with more melted butter
    19. OPT:  Sprinkle with a bit of coarse sea salt

Very Thin Tortillas – Mu Shu

Authentic Mu Shu Pancakes

I don’t like the thicker tortillas that you find in the grocery store.  Here is a fairly simple way to make thin ones.  These also work well for Mu Shu pancakes.

INGREDIENTS

  • 1 cup sifted flour
  • 1/2 cup  very hot water
  • Scant salt

STEP BY STEP

  1. Mix flour and salt, then add extremely hot water
    What I do is put flour and salt in a food processor, and then drizzle in hot water until it starts to come together.
    The hot water breaks down the gluten so that they roll easier and flatter
  2. After adding the boiled water, drizzle in cold water until dough comes together.
  3. Mix adjusting water until dough is like playdough
  4. Wrap in plastic and let set for 30 minutes
  5. Prepare a medium-hot skillet – Cast iron is my preference – NO OIL
  6. Roll a log, and then cut in half, then in half again, then in thirds – You will have 12 pieces
  7. Roll into balls, and then flatten into thick disks – hockey pucks
  8. Brush sesame oil onto the top of HALF of them
  9. Stack two disks (oil in between) and roll out until about 7 or 8 inches in diameter
  10. Put a pair into a non-greased skillet on 350-400º for 30 seconds
  11. When the edges start to become translucent (about 30 seconds) flip the pancakes as a pair
  12. Cook the second side for about 30 more seconds
  13. Flip the two together and cook the first side again for only 10-20 seconds more
  14. Remove the pancakes to cool just a little bit, then separate
  15. See tips below on keeping them from drying out

To keep Mu Shu Pancakes from Drying Out

  1. Place finished pancakes in shallow covered bowl – like a glass pie pan
  2. Put microwave-heated wet cloth at the bottom of the bowl
  3. Put a plate on top of the cloth so the pancakes do not become soggy
  4. Cooked side always goes up.
  5. Put a pan lid on top of the bowl to keep the moisture in.

 

Mu Shu Pancakes – Video

Here is a video that shows how to roll the pancakes together. It is kind of hard to visualize above.  They fold the pancakes into quarters.  Although that is very common, I don’t like that because they tend to stick together that way.

Mu Shu Crepe Pancakes

INGREDIENTS

  • 3 TBL melted butter
  • 1 C whole milk
  • 1/2 C flour
  • 1/2 tsp salt
  • 2 eggs

STEP BY STEP

  1. Pulse together flour, salt, eggs and butter
  2. Add milk, and pulse just to mix
  3. Strain using a fairly coarse strainer
  4. Let batter rest for 30 minutes to let the glutens relax
  5. Cook in buttered crepe pan until cooked, but not browned
  6. Stack on plate to store and serve

Finish on a floured surface. If you have a scale, 120 – 130 mg ball of dough is perfect for pancakes. Roll balls, then cover and set them aside for 30 minutes

Greens Salad with Dried Fruit

Greens Salad with Dried Fruit
Greens Salad with Dried Fruit

Grandpa created and submitted this recipe to The International Rescue Committee for inclusion in its Gila Farm Cooperative CSA Newsletter. This is a program that we subscribed to, and prepaid for, which gives the farmers money for seeds. Throughout the coming year, we get all sorts of greens and other produce fresh from the farm.

This is also great if you are traveling and get a chance to sample the street side farmer stands or a local farmers’ market.

INGREDIENTS

  • 2 portions Spinach
  • 1 portion Kale
  • 1 portion Collard Greens
  • 3 Radishes
  • 1/4 C Golden Raisins (Grocery)
  • 1/4 C Dried Cherries (Costco)
  • 1 Tomato (Grocery)

We shop at a small immigrant grocery next to Fatoush Restaurant ( 4426 N 19th Ave, Phoenix, AZ 85015 ) near 19th Avenue and Camelback. Most Eastern restaurants will have yellow raisins.

STEP BY STEP

  1. Wash each ingredient with full immersion, then dry the veggies and leaves, discarding the water.
  2. Prepare the large bowl with iced water for cooling the heated greens
  3. Cut the tomatoes into bite sized pieces.
  4. Use a crinkle cutter to cut your radishes into medallions.
  5. Tear stems off spinach and tear leaves into bite sized pieces.
  6. Cut Collard Green and Kale stems off, and discard stems
  7. Heat a large pan with a little water in it.
  8. When water begins to show “hot water bubbles” put in Kale and Collard Greens and cover for 30-60 seconds.
  9. Dump Greens into ice bath to stop cooking and wilting process.
  10. Dry or spin cooled greens, then discard water in bowl, rinse and dry to use in the next step.
  11. Combine all ingredients in clean bowl and toss gently.
  12. Toss with oil or dressing of your choosing.

 

Three Grain Veggies

Three Grain Veggies
Three Grain Veggies

Grandpa created and submitted this recipe to The International Rescue Committee for inclusion in its Gila Farm Cooperative CSA Newsletter. This is a program that we subscribed to, and prepaid for, which gives the farmers money for seeds. Throughout the coming year, we get all sorts of greens and other produce fresh from the farm.

This is also great if you are traveling and get a chance to sample the street side farmer stands or a local farmers’ market.

INGREDIENTS

  • 2 TBL brown rice
  • 2 TBL barley
  • 2 TBL basmati rice or other white rice
  • 8 leaves Spinach
  • 4 leaves Kale
  • 4 leaves Collard Greens
  • 1 Radish
  • 8 Golden Raisins (Grocery)
  • 8 Dried Cherries (Costco)
  • 1/4 CUP leftover chicken, beef or pork – shredded

STEP BY STEP

  1. Wash each ingredient with full immersion, then dry the veggies and leaves, discarding the water.
  2. Prepare the large bowl with iced water for cooling the heated greens
  3. Rinse rice until water runs clear.
  4. Mince radish
  5. Tear stems off spinach and tear leaves into bite sized pieces.
  6. Cut Collard Green and Kale stems off, and discard stems
  7. Heat a large pan with a little water in it.
  8. When water begins to show “hot water bubbles” put in Kale and Collard Greens and cover for 30-60 seconds.
  9. Dump Greens into ice bath to stop cooking and wilting process.
  10. Dry or spin cooled greens, then discard water in bowl, rinse and dry to use in the next step.
  11. Cut uncooked spinach into julienne strips
  12. Chop cooked greens into medium sized pieces
  13. Combine all ingredients in clean bowl and toss gently.
    COOK RICE
  14. Measure rice (eg 1/2 Cup) and place in pan on stove to begin heating and browning
  15. Heat 2x the amount of rice (eg 1 Cup) of water in the microwave until it begins to boil
  16. Pour in with browning rice and add salt to taste
  17. Turn heat as low as possible, cover and wait… you cannot hurry rice.
  18. Stir to keep from sticking every 10 minutes
  19. In 40 minutes, dump rice into a colander, discarding whatever water has not been absorbed.
  20. Toss gently with all other ingredients and serve hot

COMPOSTING MADE EASY

If you wish to begin your own composting, the stems and bits from this recipe will be a good first ingredient. The City of Phoenix Waste Management cuts off the bottom, and drills holes in the sides of their trash barrels with broken wheels; and sells them for $5 each. These make excellent compost bins. Visit the recycle center at 37th Avenue and Buckeye Road to buy one.

Published in Grandpa’s Corner – IRC Volume 1, Issue 4

Southern Winter Soup

Southern Winter Soup
Southern Winter Soup

Grandpa created and submitted this recipe to The International Rescue Committee for inclusion in its Gila Farm Cooperative CSA Newsletter. This is a program that we subscribed to, and prepaid for, which gives the farmers money for seeds. Throughout the coming year, we get all sorts of greens and other produce fresh from the farm.

This is also great if you are traveling and get a chance to sample the street side farmer stands or a local farmers’ market.

Use 16 oz of canned stock, or make your own. It’s much healthier and really easy.  Here is a link to Grandpa Cooks HOMEMADE MEAT AND VEGGIE STOCK.

Fill with DISTILLED water to cover two inches over top of ingredients

INGREDIENTS

  • 16 oz stock
  • Handful of mustard greens (chopped)
  • Handful of Collar Greens (chopped)
  • 2 green onions (diced)
  • 1 stalk celery (diced)
  • 1 carrot (julienne strips or peeler strips, then chopped)
  • 1 tsp Worcestershire sauce
  • Salt and pepper to taste

STEP BY STEP

  1. This is about as easy as it gets…
  2. Bring stock up to a simmer
  3. Add ingredients
  4. Let simmer for 30-45 minutes
  5. Serve with bread or even better BISQUICK DROP BISCUITS.

 

Po’ Boy Sandwich Roll

This creates a nice soft bollito that is great for making a po’ boy.

INGREDIENTS

  • 1 TBL dry yeast
  • 1 TBL Nonfat Dry Milk
  • 1/2 TBL Sugar
  • 1 tsp Salt
  • 2 C AP flour (I plan to try swapping 1 Cup of cake flour next time)
  • 1 C Hot Water (120-130 F)
  • 1/2 TBL Butter
  • 1/2 TBL cold water

STEP BY STEP

  1. Mix together 1 Cups flour, yeast, dry milk, sugar and salt
  2. Pour in the hot water and butter, mix well
  3. Add remaining flour 1/2 cup at a time. Switch to hook near the end of flour
  4. Add additional flour 1 TBL at a time to get to an elastic ball that is not TOO sticky, but better sticky than too dry.
  5. Knead on medium speed 2 for 10 minutes
  6. Turn dough out onto floured surface and knead with your hands, folding over and over until it is NOT sticky, and dough springs back when you push a finger into it.
  7. Shape into a ball, oil lightly, and place in large glass bowl at least 3x the size of the ball.
  8. Let rise until doubled in size – about 1 hour
  9. Turn out onto a lightly floured surface. Knead briefly to allow large bubbles to escape.
  10. Place pan of water in the oven
  11. Start oven preheating to 350º
  12. Divide into 2 pieces, shape into two torpedoes, and cover loosely with saran and let rise for another 60 minutes on top of the stove
    The dough should double easily in 45 min
  13. Brush dough with cold water, slash across the top and bake for 40 Minutes
  14. Rotate half way through for even color – do not over-bake
  15. Cool on a rack

 

Grandma’s Spinach Pasta

Grandma LOVES spinach pasta. This recipe was designed to make quick, but good, spinach pasta using a Kitchen Aid, and will make a total of about eight servings. We’ve also substituted Collard Greens and Kale with excellent results. Since I created this recipe though, I found a great source of spinach pasta at Amazon.com. CLICK HERE to see what I buy these days. Even Grandpa takes a quality shortcut now and then.

pasta

INGREDIENTS

  • 4 C AP Flour
  • 1 block froezen spinach (drained, chopped and squeezed)
  • 3 eggs
  • 1 tsp salt
  • 1/2 C Flax
  • 1/2 C Whole Wheat Flour
  • 1/2 C water
  • 1/4 C EVOO

STEP BY STEP

  1. Mix until like Playdough
    Add a spoonful of water or a spoonful of flour to adjust if necessary
  2. Cut into four pieces
  3. Roll into skinny long rope – about 12 inches long
  4. Roll to about 1/4 inch with rolling pin
  5. Put into pasta roller at 1 for one pass
  6. Fond and repeat on 1 about four more times
  7. Return into pasta roller at 3 for three more passes
    NOTE: The continued rolls will improve the consistency of the resulting pasta
  8. Put through pasta cutter, controlling the strands as they come out
  9. Hang over board or broom handle for 20-30 minutes in four separate groups
  10. Take each group and divide again into 4-8 groups and wind VERY LOOSELY into nests
  11. Set aside to dry for 24 hours before bagging and storing
    Make sure they dry out before storing or they will mold
  12. Will keep about two weeks.  Four in the refrigerator.

Potato and Cheddar Cheese Soup

soupINGREDIENTS

  • 2 strips sliced bacon, cut into pieces
  • 1/2 onion – chopped
  •  2 large russet potatoes – peeled and chopped ( see note below )
  • 2 cups water
  • 1/2 teaspoon salt
  • 3 ounces cheddar, grated – about 1 cup)
  • 2 TBL chopped chives or scallion tops

STEP BY STEP

  1. In a large saucepan, cook the bacon until crisp
  2. Remove the bacon and set aside on a paper towel
  3. Pour off all but 1 tablespoons of the bacon fat
    If you don’t have 1 tablespoons, add a bit of canola oil
  4. Reduce the heat to low
  5. Add the onion and cook until softened – about 5 minutes
  6. Stir in the potato pieces until they start to brown
  7. Add water and salt and bring to a boil
  8. Simmer, stirring occasionally, until the potatoes are tender, 15 to 20 minutes
  9. If you want a creamy soup, pour the soup into a blender and puree
    For a more rustic soup, use a potato masher to do most of the work.
  10. Return the potatoes to the pan
  11. Still over low heat, add the cheese bits and stir until melted
  12. Remove the pan from the heat
  13. Taste the soup and season with salt, pepper or cumin to the desired taste
  14. Serve the soup topped with the bacon and chives, and a dollop of sour cream

MORE STUFF YOU NEED TO KNOW

  • Boiling potatoes have less starch than baking potatoes and consequentially hold together better when boiled. This is why they are used in dishes such as potato salads. Not in this soup, though. Since we want most of the potato to break down into smaller pieces and thicken the soup, baking potatoes are preferred.
  • For Vichyssoise, prepare soup as above, then add 1/2 cucumber – peeled and seeded and 1 TBL  light cream.  Let soup chill, then add Vichy ingredients and blend in a blender until smooth.  Refrigerate several hours.  Garnish with chopped chives.
  • SAFETY TIP:  If you blend your hot soup, DO NOT put the lid tightly on the blender.  The explosion of hot air will spread hot potato soup all over your kitchen, ceiling and face.  Leave the lid off, and cover the top with a heavy towel or wash cloth.

 

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