Category: Teach Beatitudes

Norwegian Meatballs

meatballs1 LB ground beef
1 LB ground pork
1 LB ground veal
2 medium eggs – well beaten
1/3 C milk
2 medium potatoes – peeled and coarsely grated
1 onion – grated
1/2 tsp nutmeg
1/2 tsp ginger
1/4 tsp ground clove
salt and pepper to taste

Gently mix meat with other ingredients – DO NOT OVER MIX

Shape into 1 inch balls
Fry in skillet with EVOO until browned on all sides
In cast iron skillet mix 1 can broth
1 C sour cream
1/4 tsp dill
Add meatballs and simmer until liquid is absorbed
Serve with mashed potatoes on the side

 

Next Week’s Spaghetti Sauce

1 16 OZ can tomato pieces
1 6 OZ can tomato paste
1 LB ground beef
1/2 LB ground pork
1 large onion
5 cloves garlic
1 TBL oregano
1 TBL olive oil
1/2 tsp sugar
salt and pepper to taste

Dice onion and saute
Mince garlic and put into pan when onion has become transluscent
In large pot heat tomato paste
Add diced tomatoes
Add onions and garlic
In separate skillet brown the ground meats and drain grease
Mix everything so far into the larger skillet
Add oregano, sugar, salt and pepper
Reduce heat and simmer 3 hours stirring occasionally

Add sliced mushrooms, olives or green bell peppers for variety.

Keep in the fridge for up to a week, or the freezer for up to six months.

Velez-Malaga Sangria

sangriaThis is about as easy as it gets.

Rioja is a traditional table wine used across Spain.  Use that if you are able.

Options:

White . Crisp White, Refreshing White, Chardonnay
Red . Zinfandel, Merlot, Cabernet, Malbec, Shiraz

Ingredients to feed 4 people

  • 1 liter white wine
  • 1 liter Sauternes or a sweet red wine
  • 1-10 oz pkg frozen mixed fruits
  • A lemon or lime sliced into medallions
  • 1 cold sliced banana

Step by Step

  1. Refrigerate your pitcher.
  2. Place your frozen ingredients in the cold pitcher.
  3. Serve with mint, basil and ice cubes
This is a recipe that has been created or modified by Robert (Grandpa) Andrews.
CLICK HERE for a free sample copies of Grandpa's Cookbooks. © 2016, 2017, 2018.

Egg Basket Breakfast

For each person, One egg – plus…
3/4 inch slices of French bread
1/4 inch slice of Gruyere or Swiss cheese
1/4 C shaved ham
1/4 C beef or chicken broth
1/4 C white wine

For each serving use an oven-proof ramekin
Cover bottom with TOASTED French bread
Cover with shredded ham
Top with cheese
Pour broth and wine over top
Bake at 425° for 15-20 minutes until liquid is absorbed
With back of soup spoon create an impression
Break an egg into it
Bake another 10 minutes or until egg is cooked

Robert’s 50/50 Tortillas and Tortilla Chips

This recipe can use either corn or flour tortillas.  I prefer corn.
Place tortillas one on top of the other, brushing each with EVOO.
Sprinkle each layer with a bit of salt
Cut the stack into quarters or sixths
– For larger tortillas, you can cut them into squares
Spread onto a baking sheet so that each chips is isolated
Bake at 400º for 10-12 minutes

 

50/50 Tortilla

  • ½ C masa harina
  • ½ C AP flour
  • ½ tsp salt
  1. Mix dry ingredients
  2. Add water only to moisten
  3. Form balls – put into fridge

Salt and Vinegar French Fries

fries

Fat Fries – Ranch Fries – Chips – Whatever you may call them, these are relatively healthy  French Fries that bake (not fry) the taters. Salt to your own taste.

  1. Preheat the oven to 425º
  2. Wash, and cut the potatoes
  3. Soak in ice water 1-2 hours
  4. Pat dry with a towel, then let air dry another 15 minutes
  5. Toss in 2 TBL EVOO, 2 TBL melted butter, and  a bit of chopped rosemary
  6. Spread the potatoes on a lightly greased rimmed baking sheet in a single layer with the potatoes not touching another
  7. Bake until golden brown – about 25-30 minutes
  8. Turn fries half way through
  9. Sprinkle with malt vinegar and salt
  10. Optional:  Sprinkle with crushed red pepper
  11. Serve immediately

Open Faced Breakfast Sandwich

INGREDIENTS

  • A muffin ring or even a tuna can with both ends removed
  • One egg
  • Shaved (thin) ham
  • Sliced or shredded cheddar cheese
  • Onion diced – one slice

STEP BY STEP

If you haven’t tried my recipe for English Muffins, you should. That being said, this is a sandwich using those muffins and the metal ring used to make them. If you need a larger ring, click here.

    1. Place your ring in the bottom of a skillet and turn on the heat to medium high.
    2. Spray the bottom and insides with spray oil
    3. Dice onion and put on the bottom.
    4. Next put a slice or two of shaved ham in and mash it down
    5. Put in one beaten egg
    6. Top with shredded cheddar or American cheese

 

  1. Cover with a plate or another skillet to retain heat.
  2. Reduce the heat down to low and let cook about 10-12 minutes
  3. Slide a spatula under the ring and move to your English muffin
  4. Use a tongs to remove the metal ring.  Careful – it’s hot.
  5. Sprinkle with oregano or hot ground pepper
  6. Serve with Grandpa’s Marmalade for the other half of the muffin.

 

Frozen make ahead egg sandwiches

egg_muffinMix 12 eggs with 1/2 tsp salt
Pepper to taste
1/4 cup cream
Create egg mixture with above ingredients

Grease sheet pan
Pour egg mixture onto pan
Optionally top with one can of green chilies
Bake at 425° for 12 minutes
Lay a slice of grated cheddar, Swiss or (gasp) American cheese
Bake three more minutes

Use a biscuit cutter to cut round pieces
Cut like cue balls are racked for maximum efficiency.
– Set aside leftovers for a breakfast scramble

While the eggs cook, fry up 12 patties, and toast your English muffins
Assemble your muffins, and wrap in plastic.
Freeze for up to a month.

Baked eggs

baked_eggINGREDIENTS

  • 1/4 C Salami
  • 4-6 Kalamata olives (pitted)
  • 1/2 Minced onion
  • 1/4 C Frozen spinach (squeezed)
  • 1 can diced tomato
  • 4 Eggs – broken into cups so that yolk does not break
  • Mozzarella to taste
  • Basil
  • Parm/Reg or Romano cheese to taste
  • Garlic bread

STEP BY STEP

  1. Preheat oven to 350º
  2. Dice salami
  3. Fry lightly in EVOO
  4. Toss in diced Kalamata olives
  5. Add some minced onions
  6. Optionally toss in some frozen spinach (squeezed)
  7. One can diced tomato (drained) or tomato pieces
  8. Simmer 5-10 minutes
  9. Disburse into ramekins
  10. Make a little pocket for the eggs
  11. Top with mozzarella pieces season with salt and pepper
  12. Top with basil
  13. Cook at 350° for 15 minutes
  14. Top with grated Parmesan or Romano
  15. Let set for no more than two minutes or the egg will over cook
  16. Serve with grilled garlic bread

Garlic Knots

knotsRecipe from Steve, owner of Grande Pizza

  • 1 Ball prepared Pizza dough
  • 2 TBL Melted butter
  • 2 TBL Rosemary
  • 1 TBL Garlic powder
  • 1 TBL Parmesan cheese

Marinara dipping sauce

  • Dried oregano to sprinkle

Ranch dipping sauce

  • 4 cloves Garlic
  • 4 Minced chives
  • 1/2 tsp Salt
  • 1 handful flat leaf parsley
  • 1 tsp dill
  • 1 C sour cream
  • 1/2 C Buttermilk
  • 1/2 C Mayo
  • 2 TBL White wine vinegar
  • 2 TBL Franks red hot sauce
    1. Pulse in food processor until chopped and mixed

 

To twist the knots, wrap the strip around your finger, then just tuck it through.

  1. Use any standard pizza dough and divide into 8 pieces for large knots, or 12 pieces for smaller knots
  2. Mix together chopped rosemary, 2 cloves of minced garlic and 2 TBL melted butter
  3. Toss balls in butter mixture
  4. Sprinkle garlic powder lightly onto a cutting board
  5. Roll balls into ropes about 6-8 inches in length over top of sprinkled garlic powder
  6. Tie into loose knots and toss with grated Parmesan
  7. Let rise for one hour in a warm place
  8. Bake 400º for about 20 minutes
  9. Serve on a plate with a cup of warm marinara dipping sauce or cool ranch dressing in the center
  10. Sprinkle with oregano

 

Carrot Soup

4 C chicken broth
2 carrots (peeled and grated)
1 stalk of celery (diced)
2 cloves garlic (minced)
1 TBL butter
1 TBL sugar
1 TBL flour
1 onion (diced)
3 TBL fresh cilantro
1 tsp corriander
salt and pepper to taste
zest from 1 lemon with juice

  1. Brown onions in melted butter
  2. Add carrots, flour and sugar
  3. Add chicken broth
  4. Add garlic and cilantro
  5. Add coriander, salt and pepper
  6. Cook for 25 minutes
  7. Puree with immersion blender
  8. Add garlic and lemon
  9. Top with cream and a sprig of cilantro

Blueberry Hand Pie

Easy Method

    • FILLING
  • Cook 1 C blueberries in 1/2 C sugar
  • 2 TBL cornstarch slurry in 1/4 C water
  • 1 tsp lemon zest and juice
  • splash of vanilla
  • Simmer till thickened, then set aside to cool
    • ASSEMBLY
  • Use storebought puff pastry or pie crust – let thaw and then “push” into one big square, then cut in 4 squares or use 4-5 inch biscuit cutter
  • Put 1/4 of the filling in the center
  • Egg wash the edges of the puff pastry
  • Fold over to create a triangle
  • Crimp the edges very lightly with the tines of a fork
  • Put finished pies on parchment paper on a baking sheet
  • Brush the tops with remaining egg wash
    • BAKE at 400º for 20 minutes
  • Sprinkle with powdered sugar or icing made with 1/2 C confectioner sugar and dash of vanilla – use the merest splash of water if needed for consistency
  • Cool 5 minutes before removing or serving

Better Method

After assembly, these can be frozen (unbaked) for 1 month, and then put into the oven for 25 minutes at 350º F.

Dough

  • 2 C AP flour
  • 2 tsp baking powder
  • 1/2 C confectioner sugar
  • 3/4 tsp salt
  • Pulse above ingredients in  food processor
  • Add 8 TBL melted butter
    Pulse until mixed
  • Add 1/2 C whole milk or 3/4 buttermilk
    Mix 8-10 seconds
  • Knead on a floured surface until it comes together.
  • Cut dough into eight pieces, roll into balls, and flatten them slightly.
  • Put onto a baking tray, cover with plastic and refrigerate for 20-30 minutes.

Filling

  • 3 C frozen peaches, apples, blueberries or strawberries.
  • 1 C granulated sugar
  • 2 TBL AP flour
  • 1 large beaten egg
  • 1 TBL lemon juice
  • 1/8 tsp salt
    Cook in skillet over low heat for 15-18 minutes.
  • Mash coarsely, then simmer to reduce.
  • Add 2 tsp lemon juice and chill filling for two hours.

Egg Wash

  • 2 egg whites and 2 tsp water

Assembling the Pies

  1. Roll a dough disk to about 6-8 inches in diameter.
  2. Put 3 TBL of filling in the center.
    You can make smaller pies with smaller circles and less filling.
  3. Brush the edge with egg wash.
  4. Fold and seal – removing as much air from the body as possible.
  5. Trim the edges, then secure by crimping with a fork.
  6. Refrigerate for 30 minutes.
    At this point, they can be frozen or prepared.
  7. If preparing frozen pies, let them come up to room temperature for 30 minutes before cooking.
  8. Heat 1 QT of safflower oil to 375º or bake at 400º for 18-20 minutes.
  9. If frying, fry about 90-120 seconds on each side.
  10. While still very hot, brush lightly with melted butter and sprinkle with Turbinado sugar.
  11. Cool on a rack for at least 10 minutes before serving.
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