What a wonderful year this has been. Six hundred plus post later and I'm still loving this blogging thing. It is amazing the great people I've met. Some have become dear dear friends. I'm not going to start mentioning names because I'll forget someone and then I'll be in trouble. It's not just the other bloggers either, sometimes it's the people who leave comments regularly that I love dearly.
I'm not making resolutions, never do, but maybe I'll have a few goals in mind for the coming year. You can count on the fact that one of them will NOT be to vacuum and dust more. Another will NOT be to lose weigh, I'm skinny as a fence post, maybe to gain a few pounds. Actually I'm pretty happy with me just the way I am. The only problem with that is, I'm the only one that feels that way. Maybe I'll try keeping my opinions to myself, nope, that's no fun. I think I'll just keep blogging and causing trouble.
Eat your Collards Greens, Hoppin' John or Black-Eyed Peas for a healthy, happy and prosperous New Year.
Bring on 2011, I'm ready!
HAPPY NEW YEAR EVERYONE!
Friday, December 31, 2010
Thursday, December 30, 2010
Collard Greens With Spicy Topping
I know I posted another Collard Greens recipe back in February, but this one is different, it has real fat in it and a wonderful spicy vinegar topping.
Collard GreenWith Spicy Topping
Serves 6-8
print recipe
2 bunches collard greens (leaves will wilt as cooked)
1/4 pound streak of lean or fatback of pork slices
2 14 1/2-ounce cans chicken broth
3 cups cold water
1 teaspoon sugar
1/2 dried hot red pepper
1 teaspoon apple cider vinegar
salt and pepper to taste
Wash greens two or three times to remove sand. Cut heavy bottom stems from leaves then chop or tear the remainder. As greens are being washed and readied for cooking, cook the pork slices in frying pan or in microwave for 3 to 4 minutes. Lift from grease when brown and drain on paper towel. Prior to cooking, place the pork and greens in a pot, cover with broth and water. Add sugar, hot red pepper, vinegar, and salt and pepper to taste. Cook in 6-quart pot for approximately 1 hour or in 6-quart pressure cooker for 25 minutes.
Greens can be cooked one to two days ahead of serving and reheated.
Spicy Topping
1 cup chopped mild onion
1 green bell pepper, chopped
1 cup apple cider vinegar
4 rounds chopped jalapeno pepper, more if you like
Mix all ingredients together. Do not heat this mixture, as it should be crisp when served. This may be made a day ahead and kept in the refrigerator if covered tightly. My, My is this good.
Collard GreenWith Spicy Topping
Serves 6-8
print recipe
2 bunches collard greens (leaves will wilt as cooked)
1/4 pound streak of lean or fatback of pork slices
2 14 1/2-ounce cans chicken broth
3 cups cold water
1 teaspoon sugar
1/2 dried hot red pepper
1 teaspoon apple cider vinegar
salt and pepper to taste
Wash greens two or three times to remove sand. Cut heavy bottom stems from leaves then chop or tear the remainder. As greens are being washed and readied for cooking, cook the pork slices in frying pan or in microwave for 3 to 4 minutes. Lift from grease when brown and drain on paper towel. Prior to cooking, place the pork and greens in a pot, cover with broth and water. Add sugar, hot red pepper, vinegar, and salt and pepper to taste. Cook in 6-quart pot for approximately 1 hour or in 6-quart pressure cooker for 25 minutes.
Greens can be cooked one to two days ahead of serving and reheated.
Spicy Topping
1 cup chopped mild onion
1 green bell pepper, chopped
1 cup apple cider vinegar
4 rounds chopped jalapeno pepper, more if you like
Mix all ingredients together. Do not heat this mixture, as it should be crisp when served. This may be made a day ahead and kept in the refrigerator if covered tightly. My, My is this good.
Hoppin' John Savannah Style
Hoppin' John is not only on the New Years Day menu in most low-country homes, but is eaten throughout the year. You just must have collard greens and cornbread to serve with this.
This recipe was in The Food, Folklore, and Art of Lowcounty Cooking, that my dear friend Dulcie sent me last week. If you are a low-country food lover as I am, this book is a must have.
Mr. Dugger, who created the recipe, was the head butcher at Savannah's old Smith Bros. Grocery. His recipe was published in the Savannah Morning New more than 5 decades ago.
Hoppin' John Savannah Style
4 servings
print recipe
1 cup chopped celery
1 1/2 cups dried cowpeas (field peas), soaked overnight
2 onions, chopped
1 bell pepper chopped
1 cup water
3/4 pound hog jowl, finely chopped
2 cups rice
1 cup chicken broth
Combine all ingredients except for the rice and chicken broth in a saucepan and turn the heat to medium for 15 minutes. Then reduce to low and cook approximately 1 hour, or until done.
Add the raw rice and chicken broth and cook entire mixture over medium heat for 15 minutes or until done. Serve immediately with corn bread and collard greens.
This recipe was in The Food, Folklore, and Art of Lowcounty Cooking, that my dear friend Dulcie sent me last week. If you are a low-country food lover as I am, this book is a must have.
Mr. Dugger, who created the recipe, was the head butcher at Savannah's old Smith Bros. Grocery. His recipe was published in the Savannah Morning New more than 5 decades ago.
Hoppin' John Savannah Style
4 servings
print recipe
1 cup chopped celery
1 1/2 cups dried cowpeas (field peas), soaked overnight
2 onions, chopped
1 bell pepper chopped
1 cup water
3/4 pound hog jowl, finely chopped
2 cups rice
1 cup chicken broth
Combine all ingredients except for the rice and chicken broth in a saucepan and turn the heat to medium for 15 minutes. Then reduce to low and cook approximately 1 hour, or until done.
Add the raw rice and chicken broth and cook entire mixture over medium heat for 15 minutes or until done. Serve immediately with corn bread and collard greens.
Wednesday, December 29, 2010
Trademark Pie
Remember a few weeks ago I said I had gotten in trouble with the Trademark/Copyright police. Well, this is the recipe they were so upset about. Not the recipe but the name.
We are not allowed to call this "Derby Pie" or "Kentucky Derby Pie" because of trademark/copyright issues. The original recipe from the 20's was created at the Melrose Inn in Prospect Ky. Sometime along the way the rights to the name were bought. See why we have to be careful. These people write nasty emails.
This recipe was given to me by my dear friend Doris Mauldin in the late 70's. I bet they're having Derby Pie and Hot Browns in heaven all year round.
Not having Derby Pie the first Saturday in May would be like not having eggnog for Christmas. I also make these for Christmas. Yes, I still call them Derby Pies.
Kentucky Derby Pie
6-8 servings
printer version
3/4 cup of white sugar
1/4 cup brown sugar, packed
1/2 cup flour
2 eggs, slightly beaten
1 cup English walnuts( I use half English and half black walnuts)
1 cup semi-sweet chocolate chips
1 teaspoon pure vanilla extract
1/2 cup melted butter (1 stick)
1 unbaked 9-inch pie crust
Mix flour and sugar; add eggs, and butter; add nut, chocolate chips and vanilla extract. Mix thoroughly.
Pour into unbaked pie crust
Bake in a preheated 350 degree F. oven for 45-60 minutes. Test with toothpick, pie should be chewy but not runny - Bake longer if necessary.
Top with slightly sweetened whipped cream before serving.
Cook's Note: If I remember I soak my walnuts overnight in bourbon. If I don't remember I pour about a teaspoon of bourbon over each slice before I top it with the whipped cream. It is also allowed to add a teaspoon or two of bourbon to your whipped cream.
We are not allowed to call this "Derby Pie" or "Kentucky Derby Pie" because of trademark/copyright issues. The original recipe from the 20's was created at the Melrose Inn in Prospect Ky. Sometime along the way the rights to the name were bought. See why we have to be careful. These people write nasty emails.
This recipe was given to me by my dear friend Doris Mauldin in the late 70's. I bet they're having Derby Pie and Hot Browns in heaven all year round.
Not having Derby Pie the first Saturday in May would be like not having eggnog for Christmas. I also make these for Christmas. Yes, I still call them Derby Pies.
Kentucky Derby Pie
6-8 servings
printer version
3/4 cup of white sugar
1/4 cup brown sugar, packed
1/2 cup flour
2 eggs, slightly beaten
1 cup English walnuts( I use half English and half black walnuts)
1 cup semi-sweet chocolate chips
1 teaspoon pure vanilla extract
1/2 cup melted butter (1 stick)
1 unbaked 9-inch pie crust
Mix flour and sugar; add eggs, and butter; add nut, chocolate chips and vanilla extract. Mix thoroughly.
Pour into unbaked pie crust
Bake in a preheated 350 degree F. oven for 45-60 minutes. Test with toothpick, pie should be chewy but not runny - Bake longer if necessary.
Top with slightly sweetened whipped cream before serving.
Cook's Note: If I remember I soak my walnuts overnight in bourbon. If I don't remember I pour about a teaspoon of bourbon over each slice before I top it with the whipped cream. It is also allowed to add a teaspoon or two of bourbon to your whipped cream.
Tuesday, December 28, 2010
Salmon Cakes
I need a break from all this holiday food. This morning I woke up thinking about my grandmothers Salmon Cakes, with mashed potatoes and creamed peas. These also make a fabulous breakfast or brunch item, served with scrambled eggs, grits and a mountain of homemade biscuits. I am starving. Let me get a cookie to tide me over.
The secret to making delicious salmon cakes is to soak the bread in the salmon liquid. It adds so much flavor to the cakes, per my grandmother. Don't use any kind of fancy bread, use that stuff that sticks to the roof of your mouth, (Wonder or Sunbeam).
Salmon Cakes
4 servings
print recipe
5 slices white bread (Wonder or Sunbeam)
One 15-ounce can salmon
2 large eggs, beaten
1/2 cup finely chopped onion
3/4 teaspoon freshly ground black pepper
1/4 teaspoon salt
2-4 tablespoons vegetable oil
1. Tear the bread into small pieces and place in a medium bowl.
2. Drain the juices from the salmon over the bread and toss.
3. Add the salmon to the bowl with the bread. Add the eggs, onion, pepper, and salt. Toss to combine.
4. Heat 2 tablespoons of the oil in a 10-inch skillet over medium-high heat until the oil bubbles when some bread crumbs are dropped in. Drop the salmon mixture by heaping soupspoonsful into the hot oil (make as many as fit in the skillet without touching). Fry until browned on the bottom, about 3 minutes. Turn and fry until the other side is browned, about 3 minutes more. Remove from the skillet and drain on paper towels. Continue with the remaining salmon mixture until it is all cooked, adding more oil if necessary.
The secret to making delicious salmon cakes is to soak the bread in the salmon liquid. It adds so much flavor to the cakes, per my grandmother. Don't use any kind of fancy bread, use that stuff that sticks to the roof of your mouth, (Wonder or Sunbeam).
Salmon Cakes
4 servings
print recipe
5 slices white bread (Wonder or Sunbeam)
One 15-ounce can salmon
2 large eggs, beaten
1/2 cup finely chopped onion
3/4 teaspoon freshly ground black pepper
1/4 teaspoon salt
2-4 tablespoons vegetable oil
1. Tear the bread into small pieces and place in a medium bowl.
2. Drain the juices from the salmon over the bread and toss.
3. Add the salmon to the bowl with the bread. Add the eggs, onion, pepper, and salt. Toss to combine.
4. Heat 2 tablespoons of the oil in a 10-inch skillet over medium-high heat until the oil bubbles when some bread crumbs are dropped in. Drop the salmon mixture by heaping soupspoonsful into the hot oil (make as many as fit in the skillet without touching). Fry until browned on the bottom, about 3 minutes. Turn and fry until the other side is browned, about 3 minutes more. Remove from the skillet and drain on paper towels. Continue with the remaining salmon mixture until it is all cooked, adding more oil if necessary.
Monday, December 27, 2010
Lentil Soup
I know the holidays are not over, however lets take a break from the cookies, candies, cake, eggnog, fatty meats, stuffing's, mashed potatoes, gravy, etc. Do I have your attention! You noticed I didn't say wine, can't give up everything all at one time.
Just one day this week let's have a healthy low calorie, delicious soup. Agreed!
Lentil Soup
Makes about 20 cups, freezes beautifully
1 1/4 cups = 1 vegetable serving
85 calories per cup, yes only 85 calories
print recipe
nonstick cooking spray
2 cups onion, chopped
2 cups carrots, coarsely grated
2 tablespoons fresh marjoram, chopped or 2 teaspoon dried marjoram
2 teaspoons fresh thyme leaves or 3/4 teaspoon dried thyme leaves
2 14 1/2 ounce cans unpeeled tomatoes
8 cups chicken broth
1 1/2 cups dried lentils, rinsed
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
3/4 cup white wine or dry vermouth or dry sherry (It is still the holiday season.)
1/2 teaspoon ground fennel
1 large whole bay leaf
1/3 cup fresh parsley or 2 tablespoons dried parsley
pinch cayenne pepper
salsa (optional)
Spray a large pot with nonstick cooking spray and saute onions over moderate heat for 2 minutes. Add the carrots, marjoram and thyme; continue to cook and stir for 3 more minutes.
Add the tomatoes with their juice, broth and lentils. Bring soup to a boil, reduce heat and simmer, partially covered, for about 25 minutes or until lentils are barely tender.
Add the salt and pepper, wine, fennel, bay leaf, parsley and cayenne pepper. Reduce heat to simmer and cook for 5-10 minutes longer, or until lentils are tender.
Taste soup for seasonings; adjust if necessary. Remove bay leaf before serving. Serve each portion with a large spoonful of salsa, if desired.
Recipe adapted from Serving You Well Cookbook.
Just one day this week let's have a healthy low calorie, delicious soup. Agreed!
Lentil Soup
Makes about 20 cups, freezes beautifully
1 1/4 cups = 1 vegetable serving
85 calories per cup, yes only 85 calories
print recipe
nonstick cooking spray
2 cups onion, chopped
2 cups carrots, coarsely grated
2 tablespoons fresh marjoram, chopped or 2 teaspoon dried marjoram
2 teaspoons fresh thyme leaves or 3/4 teaspoon dried thyme leaves
2 14 1/2 ounce cans unpeeled tomatoes
8 cups chicken broth
1 1/2 cups dried lentils, rinsed
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
3/4 cup white wine or dry vermouth or dry sherry (It is still the holiday season.)
1/2 teaspoon ground fennel
1 large whole bay leaf
1/3 cup fresh parsley or 2 tablespoons dried parsley
pinch cayenne pepper
salsa (optional)
Spray a large pot with nonstick cooking spray and saute onions over moderate heat for 2 minutes. Add the carrots, marjoram and thyme; continue to cook and stir for 3 more minutes.
Add the tomatoes with their juice, broth and lentils. Bring soup to a boil, reduce heat and simmer, partially covered, for about 25 minutes or until lentils are barely tender.
Add the salt and pepper, wine, fennel, bay leaf, parsley and cayenne pepper. Reduce heat to simmer and cook for 5-10 minutes longer, or until lentils are tender.
Taste soup for seasonings; adjust if necessary. Remove bay leaf before serving. Serve each portion with a large spoonful of salsa, if desired.
Recipe adapted from Serving You Well Cookbook.
Sunday, December 26, 2010
Glen - My Electric Meter Reader
Have you ever gotten a Christmas present from the person who reads your electric meter? In most of my years having electricity I haven't even seen the person who reads the meter.
When I moved back to the old home place about 8 years ago I would be outside on some of the days when Glen (I didn't know his name then) would come to read the meter. He was always so kind and always remembered to ask how my mom was doing. If I had just come back from the garden I would give him tomatoes, peppers, cabbage, kale, whatever I had at the moment. He always said the cutest thing, "My wife and I will certainly enjoy these." In the winter I would give him jams and jellies, cookies, whatever.
Glen got promoted last February and I had not seen him but a couple of times since then. I thought I had lost Glen forever. Missed seeing him. I knew he came on the 17th of each month about 11:00 a.m. and I'd find myself watching for him.
I was home all day Christmas Eve but I still missed Glen when he stopped by to leave me a gift. I was so sad I missed him, but I guess he didn't knock, just left the package on the step. A beautifully wrapped package containing cheeses, crackers and mustard's from a lovely cheese shop in town.
I have no idea how to get in touch with him to thank him or when I'll see him again.
Maybe his wife reads my blog.
If you see Glen please tell him how much I appreciate his thoughtfulness and how much I miss our visits.
When I moved back to the old home place about 8 years ago I would be outside on some of the days when Glen (I didn't know his name then) would come to read the meter. He was always so kind and always remembered to ask how my mom was doing. If I had just come back from the garden I would give him tomatoes, peppers, cabbage, kale, whatever I had at the moment. He always said the cutest thing, "My wife and I will certainly enjoy these." In the winter I would give him jams and jellies, cookies, whatever.
Glen got promoted last February and I had not seen him but a couple of times since then. I thought I had lost Glen forever. Missed seeing him. I knew he came on the 17th of each month about 11:00 a.m. and I'd find myself watching for him.
I was home all day Christmas Eve but I still missed Glen when he stopped by to leave me a gift. I was so sad I missed him, but I guess he didn't knock, just left the package on the step. A beautifully wrapped package containing cheeses, crackers and mustard's from a lovely cheese shop in town.
I have no idea how to get in touch with him to thank him or when I'll see him again.
Maybe his wife reads my blog.
If you see Glen please tell him how much I appreciate his thoughtfulness and how much I miss our visits.
Subscribe to:
Posts (Atom)
Posts
