Category: COLLECTION INDEX

Candied Lemon Peel

INGREDIENTS

  • 4 lemons
  • 2 cups cold filtered water PLUS lot of tap water
  • 2 cups white sugar

STEP BY STEP

  1. Cut lemons into quarters.
  2. Remove the fruit pulp, leaving the yellow peel and the white pith.
  3. Cut the quarters into 1/4 inch crescent strips.
  4. Put strips in a small pan, and cover with tap water.
  5. Bring water and lemon peel strips up to a boil in a small pan.
  6. Simmer 2 minutes.
  7. Drain as much of the water, as you can.
  8. Fill the pan with more water
  9. Bring water up to a boil and simmer 2 minutes
  10. Drain most of the water.
  11. Fill the pan up with cold water
  12. Rinse for a few minutes, and dump water.
  13. Fill up the pan again, rinse for a few minutes, then dump water.
  14. This time, use a colander so that you get as much of the water off the lemons as possible.
  15. Combine 2 cups of cold filtered water with 2 cups sugar.
  16. Bring to a boil, stirring to dissolve the sugar.
  17. Reduce heat to low simmer and stir in citrus peels
  18. Simmer for 20 minutes.
  19. Strain lemon strips, dumping water, but DO NOT RINSE THE PEELS.
  20. Set peels on clean printer paper to dry slightly.  About 15 minutes.
  21. Toss the candied peels in 1/2 C Turbinado sugar, granulated sugar, or powdered sugar (different textures) and let dry for another 6-8 hours.
  22. Store in an airtight container at room temperature for up to a month.

White Bread – COLLECTION

VERY IMPORTANT NOTE: Never let internal temperature get over 200º or the moisture escapes from the loaf leaving you a dry (not very texture-friendly) loaf of bread.  Ideally, I try to get mine to just hit 190º

Ingredients of Plain White Bread

  • Oven temp: 400 F – 200 C
  • 1 tsp (5 gm) sugar
  • Lukewarm water to knead dough (too hot will kill yeast)
  • 1 tsp dry yeast or 10 gm compressed (Frozen) yeast
  • 2 cups (240 gm) flour (maida)
  • Salt to taste
  • 1 tsp oil
  • Greased loaf tin (about 20cm /8
  • 1 egg, slightly beaten with 1 Tbsp (15 g) milk and 1/4 tsp salt
  • Note: In case you do not want to use egg, use 1/4 cup milk and salt mixture.

How to Make Plain White Bread

  • 1.Dissolve sugar in 1/2 cup lukewarm water (should be body temperature, i.e. when put on the wrist, should not feel warm or cold).
  • 2.Sprinkle dry yeast over it or blend the frozen yeast into the water. Leave this solution in a draught-free place to froth. Should take about 10 minutes. In case it does not, it means that your yeast is ineffective, hence change your packet.
  • 3.Sieve the flour, add salt and rub in the oil. Make a well in the centre of the flour; pour the yeast mixture and some of the water into it. Start mixing the flour and liquid together, adding liquid little by little till smooth and soft.
  • 4.Knead the dough on a floured surface for at least 10 minutes–fold dough towards yourself, then push down and away with the heels of the palms. Continue till the dough feels firm and elastic and no longer sticky.
  • 5.Place dough in a deep vessel, well dusted with flour, and cover vessel with cling film or a thick damp cloth. Keep in a draught-free place to rise.
  • 6.When dough rises (about an hour in warm weather and 2-3 hours in cooler climate and about 45 minutes if using the warm water technique), punch it and knead a little before leaving it to rise again. The second rise will take a much shorter time. To test the dough, press lightly into the dough with a finger, and if the impression fills up soon, it is done.
  • 7.After the second rising, roll dough out flat, about 1/4 cm (1/8″) thick, and then roll it like a scroll. Fold the two ends of the roll towards each other, making them meet in the centre. Place the dough in the tin, folded side down. The dough should not fill more than half the tin.
  • 8.Brush with egg mixture and leave to rise once again. When the dough doubles (about 15 minutes), bake in a pre-heated oven, placing a bowl of hot water at the bottom (to humidify the baking atmosphere). Bake for about 30-40 minutes, or until brown and the loaf leaves the sides of the tin. Remove from the oven and place inverted on a wire rack to cool. If you want a soft top, place on a thick cloth like a folded towel instead of the rack.

Grandpa’s Breakfast Bread

INGREDIENTS

  • 1/2 C AP flour – sifted
  • 1/2 C tapioca, almond flour, teff, etc
  • 1/2 tsp Salt
  • 1 tsp Clarified Butter
  • 1/2 Cup Water
    –
  • 1/4 C canola oil – in hot skillet

Optional:  Substitute wheat flour, but pulverize it in a food processor

STEP BY STEP

  1. Combine flour and salt
  2. Mix butter into flour
  3. Drizzle water only until large crumbles begin to form
    Add water 1 tsp at a time until a ball STARTS to form
    If you add too much water, the dough will be sticky
  4. Ball should NOT be sticky.  If it is, add more flour.
  5. Cut the dough ball into eight pieces and roll into balls
  6. Flatten balls with hands
  7. Using a small lightly oiled tortilla press, or parchment paper circles
  8. Squeeze till flatter
  9. Heat 1/4 C canola oil to about 360º – 400º
  10. Carefully slide disks into oil and cook until browned
  11. Set aside on newspaper topped with a paper towel, blotting top with paper towel
  12. Serve hot as a side, with an egg on top, or make a breakfast sandwich

ALTERNATE PREPARATION STARTING WITH STEP 8

  1. Squeeze in tortilla press, then spray lightly with canola and put TWO disks together, the press again.
  2. You will NOT be frying these, but rather heating them in a dry pan.
  3. Carefully put the combined disks on a hot dry skillet and cook each face 20-30 seconds
  4. Flip and carefully remove one disk from the other
  5. Cook the “insides” that are now free from each other
  6. These are more like mini tortillas

Bird’s Custard Powder – Pudding

INSTRUCTIONS

Grandpa’s Custard for Two

A microwave oven actually does a better job of preparing this than a stovetop.  Microwave instructions are in bold italic letters.

  • 2 level TBL Birds Custard Powder
  • 1 TBL Granulated Sugar
  • 1/2 pt (8 oz) milk
  • 1/4 tsp vanilla
  • optional:  1 egg yolk
  • optional:  1/2 C cooked white rice
  1. Mix custard powder with sugar
  2. Mix 1-2 TBL cold milk and vanilla into custard powder
  3. OPT:  Add egg yolk to the mixture
  4. Heat larger portion of milk to a simmer (about 90 seconds in microwave)
  5. Temper hot milk into the custard mixture
    – Pour hot milk into the colder slurry, stirring continually.
  6. Add rice if making rice pudding or prickly pear syrup for a SW flavor
  7. Return to pan and cook, stirring until thickened, or put into microwave for 11 second intervals.  Start with 4 cycles.  5 might be necessary, expecially if preparing with rice.
  8. Whisk in your raisins or 1/2 tsp flavoring syrup
  9. Pour into serving bowl and let cool 5 minutes.

Step by Step Instructions from the label on the Box/Can

BIRD’S CUSTARD POWDER

  • 1/4 Birds Custard Powder
  • 1-2 TBL Granulated Sugar
  • 1 pt (16 oz) milk
  1. Mix custard powder with sugar
  2. Mix 2 TBL cold milk into custard powder
  3. Heat larger portion of milk to a simmer
  4. Temper hot milk into the custard mixture
  5. Return to pan and cook, stirring until thickened

Homemade Custard Powder

GRANDPA’S CUSTARD POWDER

  • 4 oz (1/2 C) Confectioner sugar
  • 1/4 C dried milk powder
  • 1/4 C corn starch
  • 1/4 maple sugar (fine is preferred)
  • 1 teaspoon of salt
  • 1 tsp almond powder or instant pudding of your choice
  • OPTIONAL:  3 oz Dutch cocoa plus 1/4 additional confectioner sugar
  • OPTIONAL:  Quarter teaspoon of Carmencita Colorante

RECIPE:

  1. To 1 C mix, add 1 C milk and 1/2 C heavy cream
  2. Whisk together, then bring to boil over medium heat
  3. Simmer on low for about 4 minutes or until thickened
  4. Stir in 1/2 tsp vanilla and sieve into cups
  5. Refrigerate at least an hour

What does Temper mean?

TEMPER BRINGS HOT AND COLD TOGETHER

Tempering is a way to mix hot and cold liquids and keep them from forming lumps.  The most common thing where lumps can be prevented is gravy.  We’ve all had lumpy gravy, but if the flour had been TEMPERED into the liquid, lumps would not have formed.

As far as eggs, that is another very common thing needing tempering.  When you add a hot liquid to your eggs, or add your eggs to a hot liquid, you will generally end up with scrambled eggs.  The goal is to combine the ingredients of two different temperatures.

Tempering is quite easy.  It just takes you an extra minute of cooking time, but the results are worth it.   In the case of Birds Custard Powder, if you just put the powder into the hot liquid lumps will form.  If you dump the mixture into the hot liquid all at once lumps will form.

To temper the two together, pour the hot liquid into the colder liquid VERY VERY SLOWLY while whisking continually.  You can speed up a little bit as you continue to pour, but never EVER stop whisking.

Once the liquids are combined, continue to cook until thickened.  Not too quickly again because haste makes waste… and lumps will form.

 

Egg Citing Ideas

Egg in a Hole

  • Start with a nice fat piece of garlic bread, brioche, etc.
  • Use a 2 1/2 in biscuit cutter to cut a hole into the egg
  • Butter the bread – both the hole and the bread – on both sides
  • Cook one side over medium heat
    • – Sprinkle with garlic, onion or GTP
    • Optional:  add sauteed onion or chorizo
  • Flip, add an egg into the hole
  • Top with shredded cheese
  • Cook another 2 minutes

Poached Eggs

  • Break egg into a strainer – discard water
  • Transfer to bowl – yolk intact
  • Add 2 TBL vinegar
  • Bring up to boil, then reduce to a simmer
  • Swirl hot water to create vortex
  • Put egg into water
    • 2 min soft – 3 min hard
  • Remove and tap strainer on paper towel
  • HINT:  If many of them, put into ice water
    • 30 seconds to warm it up

Poached Egg Brunch

  • In skillet add 1 TBL EVOO and a few cloves of garlic
  • Add asparagus and cook 3-5 minutes
  • Plate proscuitto
  • Top with asparagus
  • Add poached egg
  • Spritz with lemon
  • Add some shaved Parmesan

Hard Boiled Eggs

  • Use old eggs
  • Bring water up to boiling, then reduce to simmer
  • Slide eggs into water
    • 6, 8 or 10 minutes depending on how well cooked you like them
  • Transfer to ice bath, and peel – dipping frequently

Egg Florentine

  • Slice of fresh tomato on plate
  • Bring water to boil
  • Blanche spinach for about 60 seconds
    • Place on tomato
  • Poach egg 2 minutes – place on spinach
  • Top with grated Parmesan cheese

Egg on Toast

  • Prepare and butter your toast
  • Prepare your egg – poached or fried
  • Serve on the toast

Steamed Egg

  • Put egg into small oiled glass bowl
  • Put into shallow water bath – nearly boiling
  • Cover
  • Let steam for 3-6 minutes

Egg Nests aka Cloud Eggs

  • Separate 2 eggs – yolk from whites
  • Beat whites to stiff peaks w/ dash of cream of tartar
  • Form into nests on parchment paper
  • Option:  Put mushroom cap into nest
  • Bake 450º for 8-10 minutes
  • Put yolk into nest (or mushroom cap)
  • Bake another 3 minutes
  • Serve on ekmek

Seared Scrambled Eggs

  • Cook sliced Portobello (or brown crimini ) mushrooms in butter
  • Add diced tomatoes
  • Meanwhile, toast a slice of French bread
  • Scramble 3 eggs in 1-2 TBL COLD butter
  • Whisk/mix in hot skillet
  • Take off the heat just when it starts to congeal
  • Add 1/2 tsp cream or creme fresh
  • Season with salt and pepper at the last minute
  • Top with chives and drizzle with EVOO

Hash Browns with Egg

  • Grate or dice finely one russet potato
  • Fry in 1 TBL butter and 1 TBL EVOO in very hot skillet
  • Optional:  Add pieces of corned beef or cut up pieces of bacon
  • Add diced onion when potato starts to brown
  • Add diced tomato when onion becomes translucent
  • Optional:  Add 1 tsp tomato paste when most liquid is gone
  • Create one or two nests in the potatoes
  • Add egg(s)
  • Optional:  Sprinkle lightly with shredded cheese
  • Cover skillet
  • Turn off heat and let egg cook on residual heat 1 minute
    2 minutes if you don’t like runny yolks

Hamburger Eggs and Cheese

  • Oil a cupcake pan
  • Press hamburger into the cups
  • Bake at 400º for 15 minutes
  • Remove and add grated cheese
  • Bake another 5 minutes
  • Put egg into the cup and put back into oven
  • Close door and turn off the oven
  • Egg is finished in 10-15 minutes

Egg Basket

  • Cut puff pastry into slices
  • Weave a pattern and place over top of a small bowl
  • Bake 375º for 25 minutes
  • Remove and take from bowl
  • Invert and add chopped ham, cheese and a whole egg
  • Bake another 10 minutes

Hollandaise Wanna-be

  • Separate 4 eggs (set whites aside for another day)
  • In double boiler, add 4 tabs of COLD butter and yolks
  • Add 1/2 tsp vinegar, lemon zest, a bit of black pepper
  • Stir until egg starts to thicken, but not congeal
  • Pour over English muffin topped with ham or spinach
    and then topped with a poached egg

IP BBQ Ribs

  1. Marinate ribs overnight with 1/2 C EVOO, 2 TBL Grandpa's Thunder Powder or Arghhh Powder, 6 cloves of garlic, 1/4 C ketchup, 1 tsp hot mustard, 1/4 C apple cider vinegar, 2 TBL sugar and 1 TBL soy sauce – optional 1/4 tsp liquid smoke
  2. Add marinate liquid and 1 C water
  3. If rib rack fits around perimeter of pot, stand upright – bones in, meat side out – otherwise, cut to fit and lay flat.  Use Steam Rack to keep them out of the water
  4. I like to wrap two potatoes (with skin on) in foil – more on that later…
  5. Pressure cook (medium) for 25 minutes
  6. 10 minute natural release, then release steam
    – They will be very tender, but not browned
  7. Spread with sauce and place on broiler or grill until seared and caramelized – about 4 minutes
  8. While ribs finish, use a paper towel to remove skin from potato
  9. Add 4 TBL butter, 1/2 tsp salt and crush to mix
  10. Add JUST ENOUGH milk to make creamy mashed potatoes.  Mix well.
    Too much milk, and they will be runny.

 

Cucumber Salad – COLLECTION

Cucumber Salads

INGREDIENTS

  • Cucumber
  • Other ingredients vary between recipes

HINTS

  • Use a mandolin to get nearly paper thin slices of cucumber
  • When thin the green skin is very edible, and gives a nice crunch
  • If you don’t like the skin, use a zester to artfully remove much of the skin
  • You can get a fancy crinkle cutter or lemon zester at Amazon. I use mine often for many other dishes

Grandma’s Cucumber Salad

CLICK HERE

Grandma’s Cucumber Salad


 

Sunomono Salad – Spicy Cucumber Salad

The thinner your cucumber,
the better your sunomono.

CLICK HERE

Sunomono Salad

Cucumber and Krab Salad

CLICK HERE

Cucumber and Krab Salad

Cucumber and Tomato Salad

CLICK HERE

Cucumber and Tomato Salad

Great Grandma Andrews’ Cucumber and Onions

This is the recipe that my mother made for me when I was young. She used to make me my own jar from which I could snack any time of the day or night.

  • 1 medium to large cucumber – English cucumber if available
    – Peel using a julienne stripper or potato peeler – Leave some of the green
    – Halve the cucumber and use the edge of a spoon to deseed
    – Cut into spears, then into 1/2 inch chunks. To make it pretty, you can use a crinkle cutter
  • 1 large sweet onion – Halved and slivered and soaked in ice water for 5 minutes
  • Toss cucumber and onion with 2 tsp salt
  • Let rest in a plated colander for 30-60 minutes – Liquid will drain from veggies

Great Grandma’s Marinate

  • Combine
    – 1/2 C Apple Cider Vinegar
    – 1 TBL sugar or honey
    – 1 tsp salt
    – 1/2 C boiling hot water
  • Pour hot liquid over top of the cukes
  • Top, if necessary, with water so that liquid completely covers mixture.
    GRANDPA’S MEDITERRANEAN TWIST
  • Add 1/2 tsp Grandpa's Thunder Powder or Arghhh Powder, 1/3 C sour cream, 1/4 C chopped mint
  • Toss together and plate as an appetizer topped with a mint leaf

Small Dressed Cucumber

This is similar to the above recipe, made by my mother, but this one was from The Church Ladies at Phoenix First Church

  • Score your cucumber before slicing thin
  • Half of a small sweet onion – sliced thin
  • 1/4 C cider vinegar
  • 1 TBL honey
  • 2 TBL chopped parsley
  • 1/2 chopped green pepper
  • 1/2 tsp salt dissolved in 1/4 C hot water
  • 1/8 tsp cracked black pepper
  • Marinate in refrigerator for at least 8 hours

Plated Cucumbers

  • Japanese, Kirby, Persian cucumbers or English cucumber
  • Peel leaving some green in between peeled strips (for color)
  • Cut into 1/4 inch thick slices
  • In a measuring cup combine 2 TBL apple cider vinegar and 2 TBL pickle brine (from a standard jar of pickles)
  • Add 2 TBL EVOO, 1 tsp garlic powder, 1 tsp dill seed
  • Toss cucumber slices in the vinegar mixture
  • Plate cucumber slices on a plate
  • Sprinkle with grated pepper and Maldon salt
  • Sprinkle with capers and pickled red onion

Pickled Red Onion

  1. Slice red onion as thinly as you can
  2. Boil 2-3 TBL apple cider vinegar (microwave 30 seconds)
  3. Melt 1 tsp sugar into the vinegar
  4. Pour over the red onions and let cool for at least 15 minutes

Cucumber Carrot Salad

  • 1 medium to large cucumber – Halved and seeds removed, then sliced thin
  • 1 large sweet onion – Halved and sliced very thin
  • 1/2 carrot – Julienne strips
  • 2 radishes – Sliced thin
  • Combine
    – Apple Cider to almost cover mixture
    – 3 TBS Dill
    – 1 TBS brown sugar
    – 1 tsp Worcestershire
  • Shake to combine and coat
  • Let marinate at least overnight
  • Serve cold

Daikon Cucumber Salad

  • Slice cucumber thin on a mandolin
  • Julienne strips of carrot
  • Mandolin Daikon Radish very thin
  • Toss with marinate ( below )
  • Let rest for one hour
  • Toss with pieces of green onion (green and white)
    Cut on the bias in about 1/4 inch pieces

Marinate for Daikon Cuke Salad

  • 3/4 C rice wine
  • 1 tsp minced Ginger
  • 1 tsp minced Garlic
  • 1 tsp Sambal olek
  • 1 tsp Brown sugar
  • 1 tsp Fish sauce

Cucumber and Jicama Salad

  • Combine in a large mixing bowl
    – Juice and zest from one lime
    – 1 hand of cilantro – chopped
    – 2 TBL Rice Vinegar
    – 1 TBL honey
    – 1/4 tsp ground cayenne pepper
    – 1/2 tsp salt
    – 1 TBL EVOO
    – 2 scallions – Cut on the bias in 1/4 inch pieces
  • Toss with
    – Cucumber cut into 2 inch pieces, and then cut into strips
    – 1/2 as much jicama, also cut into strips of the same length and thickness
  • Optional
    – Add 1/8 C smashed peanuts
    – Add 1/2 C shredded chicken

Pickled Cucumbers

  • Peel cukes, slice in half, and remove seeds.
    • Alternately use a Benreiner Spiralizer
  • Slice thinly as possible
  • Add in large canning jar
    – 1/2 C sugar
    – 1 tsp salt
    – 1 tsp ground Cardamom
    – 1 tsp ground Alspiace
  • Add 1/2 C rice wine vinegar (HOT)
  • Optional
    – 1/2 tsp black sesame seeds

Marinated Cucumbers: VIDEO

Here is a cooking class that I took while on board the Holland America.

Marinated Cucumbers: VIDEO

Cookies – COLLECTION INDEX

Cookie Information – Search on COOKIE

Cookies for One or Two

Misc Cookies

Chocolate and Chocolate Chip

Sugar Cookies

Peanut Butter Cookies

Molasses Cookies

Oatmeal Cookies

Asparagus – COLLECTION

  • Pencil thin asparagus has an intense flavor.
  • Older thicker asparagus has a milder flavor.
  • Dry cooking activates the amino acids, giving a meaty flavor
  • Moist cooking gives the asparagus more of a grassy flavor
  • Quick method:  Microwave in a wet paper towel 3-4 minutes
  • When buying, examine that stalks in the center
  • Stalks will dry from the bottom, and rot from the tips
  • Tips should be tightly packed
  • Store upright in a glass of water – like flowers

 

Twice Baked Mini-Potatoes

Based on a recipe by Barb Fenzel of Les Petites Gourmets

  1. Miniature potatoes
  2. Poke holes with a fork in miniature potatoes
  3. Halve a russet potato
  4. Combine 1 TBL Thunder Powder, 1 TBL sugar, 1 tsp CinnaSugar in a mixing bowl
  5. Coat mini potatoes with EVOO
  6. Coat mini potatoes with seasoning
  7. Bake all potatoes at 400º for 40 minutes
  8. Let all potatoes cool
  9. Cut the tips off the mini potatoes, so they sit flat, and then halve them.
  10. Scoop out the “meat” of the potatoes, being careful to not break the skin.
  11. Scoop out the russet meat as well.
  12. Combine the russet meat, half of the mini potato meat, and 1 TBL butter per 3 potatoes plus sour cream, chives and perhaps horseradish
  13. Crush the potatoes up and mix in just a bit of shredded cheese
  14. Put the filling back in the emptied shell of the mini potatoes
  15. Put on a sheet pan and bake at 350º for 8-10 minutes
  16. Garnish with chives or Thunder Powder

Wheat Belly Recipes – COLLECTION

I listened with interest to Dr. William Davis from Wheat Belly Blog about the need to eliminate wheat from my diet. While expect this to be difficult, it is a journey that I will now begin (January 26, 2018) and post my progress here.  USE THIS LINK to view all of my non-wheat recipes.

I used to wear medium clothes.  Over the past twenty years, I have gone from 135 pounds to 250 pounds – over 100 pounds.  Have you ever carried a 50 pound bag of anything?  I am carrying TWO of those at all times.  Now is the time to do or die.

This will be an interesting journey for Grandpa.

January 26, 2018 – 250 pounds

Other Articles:

 

Pizza Recipes:

Date and Raisin Quick Bread

Ingredients

  • 1 C dried pitted dates
  • ¾ C orange juice
  • 2 C flour – OK to sub 1/2 wheat flour
  • ½ C sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp clove
  • ¼ tsp salt
  • 2 egg
  • ¼ C canola or rapeseed oil
  • ¾ C fresh (not hard) raisins

Step by Step

  1. Rough chop dates
  2. Put into sauce pan with orange juice
  3. Bring up to a simmer
  4. Turn off heat and let rest 30 minutes
  5. Meanwhile, mix next six dry ingredients
  6. Toss raisins in with the dry ingredients
  7. Mix eggs in with the cooled mixture
  8. Fold cooled mixture in with the dry ingredients
    DO NOT OVER-MIX
  9. Pour into lightly greased baking dishes
  10. Bake at 350º for 45 minutes (small dishes) to 60 minutes (large baking pan)
  11. Cool before turning out

Lasagna – COLLECTION

See also: Pasta – COLLECTION

Rather than boiling lasagna noodles, put them into a glass baking dish and pour boiling water over them.  Let rest for 15-30 minutes – until they become pliable.

Grandpa’s Basic Lasagna

  • Lasagna1 C Bottled or canned spaghetti sauce
  • 1 can San Marzano plum tomatoes (drained)
  • Flat lasagna noodles (boiled 12 minutes)
  • 1/3 Ground beef (cooked and drained)
  • 1/3 Sausage (cooked and drained)
  • 1/3 Ground pork
  • Optional: Ham
  • Optional: Cooked crumbled bacon
  • Garlic
  • Onion
  • Mushrooms
  • Eggplant
  • Zucchini
  • Egg to bind
  • 1/2 CU mozzerella (shredded)
  • 1/2 CU Parmesean (grated)
  • 1/2 CU sharp cheddar (shredded)
  • Several basil leaves

1. Mix all together except noodles… everything
2. Lay down thin layer of sauce
3. Cover bottom with noodles
4. Layer from the mix
5. More noodles
6. More mix for a total of three layers
7.  Finally, top with mozzarella and Parmesean cheese
8. Bake 350 degrees for 25 minutes.

Grandpa’s Healthy Lasagna

A lasagna made with ingredients from our IRA Cooperative produce
Published in Grandpa’s Corner of the IRC Magazine – IRC Volume 1, Issue X

THIRD PARTY RECIPES

The information below this section is from a third party. It is part of Grandpa's Personal Recipe box. Feel free to browse, but know that this information is from someone else.

•  Spinach and Ricotta Lasagna

A great lasagna with extra calcium from the spinach

•  Gluten Free Lasagna

A nice hearty lasagna for those with Ciliac Disease

•  Veggie Lasagna

A lasagna with zucchini and eggplant in place of the noodles

•  Spinach Lasagna

From America’s Test Kitchen

•  Veal Breast Lasagna

Meaty layers add to the flavor of this lasagna

•  Skillet Lasagna

Another great recipe from America’s Test Kitchen

•  Asparagus Lasagna

From a note that I found on my chair

•  Breakfast Monte Cristo Lasagna

Very similar to a true Monte Cristo

•  Shawna’s Enchilada Lasagna

From “Dinner Time in No Time”

•  A Simple Enchilada Lasagna

Three ingredients and a rest in the oven completes this lasagna

•  Fresh Tomato Lasagna

A nice basic lasagna with fresh ingredients

•  Lasagna Rolls

Little lasagna pillows wrapped in a pasta blanket

•  Green Chili Lasagna

A Mexican twist on an Italian favorite

•  Cabbage Lasagna

A vegetarian twist on lasagna casserole

•  Lazy-agna

A recipe idea from Mama’s Kitchen

• Pizza Lasagna

Best of both worlds

 

Eggplant – COLLECTION

All About Eggplants

  • A bit of basic information that you need to know

Eggplant – Basic Preparation

  • Many of the steps are repeated in all of below recipes

Grandpa’s Eggplant Parmigiana

2016-03-25 17.50.11 Ingredients

  • 1 eggplant – peeled and cut into 1/4 inch (or thinner) slices
  • Marinara sauce
  • Ricotta cheese *
  • Grated cheddar cheese
  • Sliced Provalone or Mozzarella cheese
  • 1/2 onion (finely diced)
  • 2 garlic cloves – sliced paper thin
  • 1/4 CU coarsely chopped fresh basil* Traditionally, Parmesan recipes also use Ricota cheese.Check out GrandpaCooks.com for our recipe on making your own homemade cheese. This does not have the exact taste of Ricotta, but we like it better. The main thing is that it does not melt, and it is fun and real easy to make.
    1. Peel eggplant
    2. Place sliced eggplant on wire rack over top of the sink
    3. Sprinkle both sides liberally with salt
    4. Let rest 30 minutes
    5. Rinse slices very well or the final dish will be too salty
    6. Pat slices dry and dredge in flour/paprika mixture
    7. Fry in 2 TBL EVOO @ 350º until browned, but not completely cooked – about 3 minutes for each side
    8. Set on a paper towel or newspaper to drain
  1. Spread 2 TBL marinara over bottom of a baking ramekin
  2. Place one of the slices in the ramekin
  3. Spread with 2 TBL marinara2016-03-25 18.11.30
  4. Sprinkle with a bit of shredded cheeses
  5. Place other slice on the cheese
  6. Spread more marinara
  7. Put sliced Provalone over top of marinara
  8. Sprinkle with garlic and onion
  9. Sprinkle with a bit more cheese
  10. Repeat until slices are gone
  11. Drizzle with a bit of EVOO
  12. Put 2-3 toothpicks in so it doesn’t slide apart
  13. Cover and bake at 350º for about 15 minutes
  14. Uncover and bake an additional 15 minutes
  15. Top with shreds of Parmesan and a few chiffonades of basil
  16. Serve with Italian bread

Easy Eggplant Parm

  1. Preheat oven to 450º
  2. Peel eggplant and cut into 1/4 inch steaks
  3. Combine 1/2 C panko and 1/4 C shredded Parm
  4. Dip one  side  in egg wash
  5. Put egg washed side into Panko mixture
  6. Put on lightly oiled sheet pan – Panko and Parm on top
  7. Bake for 5-8 minutes
  8. Flip so that Panko and Parm are down, and reduce temp to 350º
  9. Top with red sauce and a sheet of Mozzarella cheese
  10. Bake on bottom rack 10-15 minutes
  11. Serve with Italian bread

THIRD PARTY RECIPES

The information below this section is from a third party. It is part of Grandpa's Personal Recipe box. Feel free to browse, but know that this information is from someone else.

• Stuffed Eggplant Rollups

  • Eggplant rollups with Marinara Sauce

• Eggplant or Zucchini Rolls

  • Similar to the above recipe, but individual gnoshes

• Avocado and Eggplant Velouté (soup)

  • A blend of eggplant, onion, garlic, and other spices

• Claudette’s Fried Eggplant

  • An Eggplant Parm by one of our friends

• Pasta Shells Stuffed with Eggplant

  • A flavorful pulp piped into shells, then topped and baked

• Crispy Panko Eggplant

  • Seasoned with Tomato, Provalone and Basil

• Lebanese Eggplant Moussaka

  • A regional favorite

• Eggplant and Zucchini

  • A recipe from Lidia’s Italy

• BBQ Eggplant

  • A vegetarian option to BBQ Steak

• Eggplant (Fagotini/Mantzani) Massimo Orman/Milianzani

  • A nice vegetarian recipe

• Eggplant Relish

  • Great for serving with Pita Chips

• Eggplant Lasagna with Meat Sauce

  • This recipe is good as stated, but you can eliminate the meat if you wish.

• Eggplant Ravioli in Tomato Soup

  • A fairly simple rustic Italian soup

• Eggplant (Fagotini/Mantzani)

  • Similar to other recipes but with a few twists

• Eggplant Rollatini

A submission from AllRecipes

Tossed Eggplant

  • A great side for chicken or beef

Eggplant Babaganoush

  • One of the first ways Eggplant was ever prepared

Garden Skillet Supper

  • Featuring our good friend “The Eggplant”

Lemon Party Punch

Title of Recipe: Lemon Party Punch

Ingredients:
3 cans lemon juice (frozen or canned)
2 cups sugar
2 quarts strong tea
2 quarts water
4 cups orange juice
1 ½ quarts cranberry or grape juice
1 quart gingerale

Instructions:
Dissolve sugar in canned or frozen lemon juice. Add tea, water and other juices and chill. Just before serving add gingerale and pour over ice cubes in punch bowl. Garnish with slices of banana, strawberries or other fresh fruit. Makes about 2 gallons punch.

Breakfast Biscuits

INGREDIENTS

2 cups GRANDPA’S BISCUIT MIX (shown below)
2/3 cu buttermilk
OPT:  1/4 C shredded Cheddar cheese

Splash more milk ONLY if it doesn’t come together when you knead in Step 3.  If it’s too wet, add a bit more biscuit mix or use dried milk.

DON’T OVER-MIX OR YOUR BISCUITS WILL BE TOUGH

STEP BY STEP

  1. Add milk to biscuit mix. Stir with a spoon to combine.
  2. Turn out on a floured surface.
  3. Turn over onto itself 8 times to create layers
  4. Roll or pat to ½ inch thickness.
  5. Cut into 2 or 3 inch rounds.
    • Push down, THEN turn.  Don’t turn as you push, or you will seal the edges together and your biscuits will not rise
  6. Place on a greased baking sheet with sides just barely touching
    • Otherwise they will spread, not rise
    • Don’t use a teflon baking sheet
    • Put a small dent in the center to help create flat tops
  7. Brush the tops lightly with melted butter
  8. Bake at 450° for about 10 minutes.
  9. Turn pan and cook another 5-8 minutes

Biscuit Mix

Freeze well, bake without thawing

 

 

 

 

 

Grandpa’s Banana Ginger Bread

INGREDIENTS FOR TWO SMALL LOAVES

FIRST BOWL:

  • 1/4 CU softened margarine
  • 1/4 CU white granulated sugar
  • 1/4 CU brown sugar
  • 1 eggs
  • 1/2 tsp vanilla
  • 2 TSP lemon juice
  • 1-2 over-ripe bananas – mashed

SECOND BOWL:

  • 1/2 CU white flour
  • 1/2 CU wheat flour
  • 1/4 CU spelt (optional)
  • or 1/4 CU more white flour
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1 TBL granulated ginger – chopped
  • NOTE: I prefer to pulse the ginger with a bit of the sugar to make small chunks of ginger.

STEP BY STEP
1. Preheat oven to 350º F
2. IN FIRST (LARGE) BOWL – – Cream butter and sugars together
3. Add eggs, one at a time, beating until smooth after each egg
4. Mix in mashed bananas, vanilla, and lemon juice
5. IN SECOND BOWL sift and mix all dry ingredients together and add ginger
6. Add dry mixture to first bowl, stir to moisten. Do not over-mix.
7. Transfer to greased loaf pans (or pans lined with wax paper)
8. Lay a sheet of foil loosely over the top, and bake 60 minutes.
9. Remove foil after baking 60 minutes, and continue to bake for 15 more minutes.
10. Let stand ten minutes before removing from pan
11. Place released loaf on cake rack to cool
This will make TWO 2½ x 4½ baking dishes

Options:
1. Replace the ginger with chopped walnuts
2. Add raisins, dates, or dried cranberries rather (or in addition to) the ginger
3. We like to add ¼ C raw oatmeal to ours, and cut back on the wheat flour a bit

Grandma’s Mac and Cheese

2016-03-02 18.07.26Ingredients to feed 6 or 12 people

  • 2 C large elbow macaroni
  • 1 C sour cream
  • 1 C shredded Colby – mixed in
  • 2 C shredded Colby – for topping

Grandma likes to use 1 C coarsely chopped black olives when she makes this, but you can leave the olives out if you don’t like them.

Put in whatever
you want. You can
use bell peppers,
green chilies,
artichoke hearts…
whatever !		 Optional Roux
1. In a saucepan, melt 2 TBL
butter over medium heat.
2. Stir in 2 TBL flour to make a roux.
3. Add 1 C milk to roux a splash at a time,
stirring constantly.
4. Stir in cheese, and cook over low heat
until cheese melts and the sauce thickens.
* This will replace Step 3 below.

Step by Step

  1. Cook the macaroni to taste
  2. Drain macaroni and put into large mixing bowl
  3. Mix together 1 C cheese and 1 C sour cream
  4. Add 1 C chopped black olives
  5. Stir macaroni and cheese mixture together
  6. Grease casserole dish
  7. Pour mixture into baking dish, and pat it down
  8. Top with as much shredded Colby as will fit in the casserole
  9. Bake at 350º for 20 minutes
  10. Let rest five minutes before serving

Oh, one more thing…

  • Serves 6 as a main course or up to 12 when served as a side
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