Carne Adovada courtesy of CooknKate

This stuff rocks! You really should check out Kate's blog, because she is an awesome blogger, whereas I am getting sleepy and trying to do my best. The Pork is so tender and perfectly seasoned, you can eat it as tacos, burritos, in a bowl, or however you wish! We just scooped it up with tortillas and went to town. The chunks with fat on them are the best!

Ingredients

Red Chile Sauce
¾ lb dried chile peppers; ancho, New Mexico, guajillo…..you pick your heat level.
1 lrg onion, chopped
8 cloves fresh garlic, smashed with skins removed
2 teasp dried oregano
2 teasp ground cumin
2 teasp kosher salt

Carne Adovada
3 - 4 lb pork shoulder or butt, cut into 1/2″ cubes and trimmed of most fat.
4 cups Red Chile Sauce (just use the amount a batch would make)
2 New Mexico dried chile peppers, destemmed, deseeded and crumbled
4 teasp red pepper flakes
2 sticks cinnamon

Method

Red Chile Sauce

De-stem and de-seed chile peppers; place in large stock pot and cover with hot water. Soak for 30 minutes. Add remaining ingredients to pot, bring to a boil then simmer over low heat for half an hour. Drain off solids, reserve liquid. Allow to cool slightly, then process solids in batches in a food processor using reserve liquid for proper consistency. Strain through a wire sieve, pressing on the solids to extract the liquids. This should make about a quart.

Carne Adovada

Combine all ingredients in glass bowl and stir to mix. Cover and chill for 24-48 hours, stirring occasionally. Remove cinnamon before cooking. Cooking method: This can be done in a crockpot on medium for about 4 hours or low for longer; it also can be brought to a boil on the stove then transferred to a 350 degree oven and baked, covered, for 2 hours.
NOTE: When the meat is done, plenty of liquid will be in the pot with any fat that cooked off. Allow the meat to sit and cool, then pour off the thin liquid that has accumulated, leaving the solids in with the meat. If you chill it thoroughly, the fat will be easier to remove. This step is entirely optional if the fat content does not bother you.
Serve with tortillas, avocado, shredded lettuce, cheese etc…… or simply grab a spoon and shovel it in.

The 3:00 Recipe

Years ago I was treated to the best Prime Rib Recipe ever. As time went on it became known as the 3:00 recipe, because the gentleman who transcribed the recipe scratched out "at 3:00 preheat the oven to 450 degrees". The recipe is one from a local steakhouse who is well known for their Prime Rib.

Such was our Christmas dinner, along with green beans almandine, scratch stuffing from Ciabatta, yummy mashed potatoes to die for, seven layer salad and oh yes! the infrared roasted turkey which we used the leftovers today to make Grandma Gomez' taquitos! I am waiting patiently for the Wii Fit to arrive tomorrow to whittle my waistline back down into manageable proportions.

"The 3:00 Recipe"

1 prime rib roast, room temperature
garlic pepper, to taste
kosher salt, to taste
garlic slices, optional

Method

Mix spices and salt, rub on outside of meat. Make a thick crust. Place garlic slices in slits in meat if desired.

(Here is where the 3:00 part came in) Bake at 400 degrees for 1 hour, turn off oven.

One hour prior to serving, turn on oven to 325 degrees, bake for 45 minutes. Remove from oven and let sit to redistribute the juices. This produces the most succulent rare roast you can imagine!

Slice and enjoy!

Seasonal JOY!

I was going through my recipes of traditional treats that I remember from my past, thinking how great it would be to bring them to my present and share them with my kids. One of them is Cheddar Cheese Spritz Crackers. Similar to Cheezits, but way better. So, my son JJ and I are making and baking fervently, when my other sons Aidan and Frank return from grub and a movie guys-day-out kinda thing. Frank has been MIA since his stint in Barcelona, Spain over a year ago. He then travelled throughout Europe until this past August, when he returned to college in Boulder. I was beginning to worry, but I know how twenty-something world travelers can be, and waited patiently to hear from him.

Well, as I said JJ and I were cookie pressing multiple batches of Cheese Spritz when Aidan and Frank return. Hot from the stone, I hand Frank a Spritz and he pops it into his mouth. He immediately asks for a drink of "anything". I'm thinking it's because it's so heat hot right? I offer him water and he graciously accepts, gulping it down. Not until a good ten minutes pass, do I recall that my number one son has a HUGE aversion to Cheese! He wouldn't even eat "the blue" as a child. I always thought the boy behaved that way because class mates made a spectacle of the whole lunchtime ordeal. Not so. He really, really, hates the taste of cheese. Could I be a worse mother ever? I apologize for having forgotten (afterall, it's been a couple years since he's been home) and I feel positively horrible. Being the good son that he is, he assures me he will survive. Shortly thereafter, he promises to come for another visit tomorrow ( I really hope he does). I told him I would make whatever his heart desires, but it seems he just wanted free of the Cheddar zone for now.


Cheddar Cheese Spritz Crackers
from Wilton Cookie Master Plus Recipes

1 lb natural cheddar, finely shredded (I used my KitchenAid for this)
1/2 c butter, softened
2 teaspoons Worcestershire sauce
Dash of hot red pepper sauce (I used several dashes of Tapatio)
1 1/2 cups AP flour
1/2 teaspoon salt
1 teaspoon paprika

Preheat 375. In a medium bowl, cream cheese, butter Worchestershire sauce and hot red pepper sauce until smooth. In separate bowl, mix flour and seasonings together. Gradually add to cheese mixture. Mix until dough forms smooth balls. Shape dough into small logs and place in cookie press. (I've been known to roll them into caterpiller shapes and cook as such.) Bake 10-12 minutes or until lightly golden brown. Cool 2 minutes on cookie sheet on cooling rack. Remove from sheet and continue to cool on rack. Makes about 8 dozen crackers.

I love this song - Vice Versa Love by Barrington Levy

Vice Versa Love

Whoa... hello,hello,hello,helloooooooo.
Please give a helping hand oh jah
to guide all of us together
people are straying and straying
dividing themself's from each other
there's to many hopeless souls and ragamuffin souljahs
what we need is love and what we need

[Chorus:]
Everybody wants vice versa love
to all the hungry,vice versa love
come on and get some,vice versa love
come on and gett it vice versa love

[Verse:]
To all the rude boys put down all your guns,
The only amunition we need is love
love for everyone, mothers tell your daughters,
fathers please tell your sons, just warn them,
teach them,tell them, show them, that what we need,
that what we need is everybody wants vice versa love,
to all the hungry, vice versa love to all the rejects vice versa love,
come on and get it.warn them.

[Chorus:]
Please give a helping hand oh jah to guide all of us together,
people are straying and straying dividing them self from each other,
what we need is love that's what we need,
everybody wants vice versa love,to all the hungry,vice versa love,
to all the rejects,vice versa love come on and get it vice versa love.
Warn them,teach them, tell them, warn them,warn them,
tell them,warn them,warn them,warn them,teach them,warn them,teach them
warn them, tell them.
[speach]
WARN THEM.

Absolutely THE BEST Brisket Marinade Ever!

So I had this huge 15 pound beef brisket, and I wasn't sure what to do with it. The trouble with brisket is that it's a tough cut and takes marinating or long slow cooking to make it chewable. I'm not overly fond of BBQ, and all of the internet searches seemed to be pointing that direction. Then - yeah for me! I found this marinade recipe that includes red wine and horseradish. Sounds like Prime Rib to me, so I tried it. Let me tell you, I rarely make a dinner that doesn't end up with leftovers. Which is fine by me, because I have no bones about eating leftovers. My kids on the other hand, refuse to eat anything more than one meal. They didn't even eat Thanksgiving leftovers. Anyway... There were two measly slices of brisket left for my lunch today. They ate the entire thing and didn't say a word while doing so. I once read on a blog where a woman knew when dinner was a success because the family would applaud when they were finished. I say if you hear nothing but chewing and flatware scrapes, you've achieved success! In fact it was gone so quickly, I didn't have time to take a photograph, so just trust me on this one. You're gonna love it!

Brisket Marinade
adapted from About.com

1 1/2 cups red wine (be sure to use something you would drink yourself - the flavor is so much better)
1/2 cup olive oil
1 1/2 tablespoons mustard (I used French's, but next time I'm trying a good stone ground)
1 1/2 tablespoons lemon juice
1 tablespoon wine vinegar (I substituted sherry, it was what was on hand)
1 tablespoon horseradish (I doubled this, John said it needed more kick!)
1 1/2 teaspoons salt
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon garlic powder

Mix all ingredients together. Pour over brisket and let marinate overnight in the refrigerator, turning occasionally. Remove brisket from marinade and boil remaining marinade for 5 minutes to use as a mop.

I put the whole shebang in the slow cooker and let it simmer on low for 10 hours. It was done before that, but I insisted on making Scalloped Potatoes as a side. The brisket was so tender you could cut it with a fork. The marinade thickened up as it simmered, and we used it as a gravy over the meat.

Here is the recipe for the scalloped potatoes I served, Au Gratin would do just as nicely.


Scalloped Potatoes
adapted from The Pillsbury Cookbook

4 medium raw potatoes, peeled, thinly sliced
1 small onion, sliced, optional
1 tablespoon butter
2 tablespoons flour
1 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups milk

**I doubled the sauce ingredients, I really like my potatoes soupy!

Heat oven to 350 degrees. Place potatoes and onion in greased 1 1/2 to 2 quart casserole. (I use a mandolin to ensure even slicing of onions and potatoes). In medium saucepan, melt margarine. Make a roux by blending in flour, salt and pepper; cook until smooth and bubbly. Gradually add milk, stirring constantly until it boils and thickens. Bake at 350 degrees for 1 1/2 to 2 hours or until the potatoes are tender.

I have added diced ham to this dish with great results too. But that's another post.

Enjoy!

Prayer of Thanks

O God, when I have food,
help me to remember the hungry;
When I have work,
help me to remember the jobless;
When I have a home,
help me to remember those
who have no home at all;
When I am without pain,
help me to remember those who suffer,
And remembering,
help me to destroy my complacency;
bestir my compassion,
and be concerned enough to help;
By word and deed,
those who cry out
for what we take for granted.
Amen.

We Give Thanks

At times our own light goes out and is rekindled by a spark from another person.
Each of us has cause to think with deep gratitude of those who have lighted the flame within us.
ALBERT SCHWEITZER


Happy Thanksgiving to one and all. May your Blessings be many and your hardships be few.

Pork Carnitas, the stuff addictions are made of!

Pork Carnitas is this delectable, flavorful, melt in your mouth dish that is regularly served at the finer Mexican restaurants. If the Chef is worth his salt you will return again, and again to partake of the addictive stuff. El Tequileno is our local haunt, and after having to make many trips to get my fix, the owner told me the secret was orange juice. I searched until I found a recipe that included orange juice and found this one on About.com. I have heard that milk has the same tenderizing effect, but to my preference the citrus adds more flavor.




Carnitas
Adapted from About.com

3 lbs pork shoulder or butt
5 cloves of garlic, peeled
1 bay leaf
1 onion, peeled and quartered
3 cups orange juice
Broth to cover meat
Lard or oil for frying (Lard adds more flavor)
Salt to taste

In a large saucepan, brown the pork on both sides. Pour in the orange juice, then add broth to cover meat. Add in garlic, bay leaf and the onion. Bring the liquid to a boil then turn it down to a simmer for 3 hours.

Remove pork from liquid and pull apart into chunks, discard any excess fat or bones. You will be amazed at the tenderness of the meat! Lightly salt pork chunks. Heat lard in a large frying pan and fry the chunks of pork for 2-3 minutes until brown and crispy on the outside.

Serve Immediately.

We served ours with frijoles and Spanish rice, with homemade tortillas.

The Infamous Ciabatta

Once again, from the Bread Baker's Apprentice, an offering of Ciabatta. The whole thing will follow (patience Cyndi) but for now I needed to show you how big and beautiful my first attempt came out. Instead of splitting the dough and making three loaves, I wanted one big loaf to perhaps make sandwiches from. I put the loaf on the stove to cool. I placed a measuring cup next to it to show how big an beautiful it was. I went to another room to sit and rest a bit. My two boxers came running into the room, madly chewing at something. The kids followed after them and told me the Ciabatta was missing. Here is what we humans missed out on. Oh and by the way, I am not a photographer or a food stylist. I apologize for the layman's photos, but what the heck. I am trying.

Pastilla

Several years ago, my son T had a friend who would bring his father's homemade Pastilla when he came to visit. It was always devoured shortly upon arrival. Yousef was the sweetest thing, and his dad was an awesome cook. I stuck my foot in my mouth one day and said it must not be hard to make, because he brought it to us so often. Little did I know.

Unfortunately, Yousef doesn't visit anymore, so I have to go to Mataam Fez restaurant when I want it. The place is great, authentic decor, superb service and belly dancers, but hubby can only stand so much of it.

Pastilla is a wonderful pie made with phyllo dough, seasoned chicken, eggs, crushed almonds and topped with powdered sugar. A sweet savory delight that is eaten direct from the plate with your fingers, if eaten traditionally. My first Pastilla had far less sugar than the one served at Mataam Fez. Hubby didn't like the sugar, so mine was made with just a light dusting. Making the pie became easier than finding the right recipe for it.

Since I thoroughly enjoyed his father's version, I called Yousef and asked for his recipe. He was able to give me this
link. Not exactly the same but very close. I suspect his dad is still angry with me for making light of the process.

I didn't like the Spanakopita style of wrapping, so I asked my friend Stephanie of Chef Tess Bakeresse for a recipe. She gave me this link.

It sounded absolutely wonderful, but again very time consuming. I went to YouTube to view a few demos of how to layer the pie, because I really wanted one big pie made in my cast iron pan. There are oodles and oodles of videos, so after watching a few of them, I believed I had if figured out.

This is the recipe I used in the end, because it was less labor intensive. Their photo is "prettier" too!

Moroccan Lemon Chicken

A few months back, I flipped through Bon Appetit when I came across a recipe for the most awesome flavorful chicken I have had in a long time. Hubby decided to give it a try and lo and behold the whole family loved it. The olives really make the dish.

Moroccan Lemon Chicken
adapted from Bon Appetit Magazine

2 lemons

8 pieces of chicken (we prefer thighs)

Salt

Pepper

2 tsp paprika

1 tsp cinnamon

2 tsp cumin

2 tsp ground ginger

2 cups chicken broth

1 cup Spanish Olives (we use Garlic and/or Jalapeno stuffed, sometimes Kalamata)

2 Tbsp olive oil

1 large onion halved and thinly sliced


Wedge one lemon. Juice 2 tsp from other lemon. Put 2 tsp olive oil on medium high heat, saute onions. Salt and pepper to taste. Add next 5 ingredients. Bring just to a boil. Add chicken, reduce to medium low heat. Cover and cook 25-35 min or til cooked through. Remove chicken to platter. Add 2 tsp lemon juice, cup of olives and wedged lemons to sauce, bring up to high heat. Let thicken 5-10 minutes. Pour over chicken and serve.

"CINNA BUNS ARE DA BOMB"

I have become a huge fan of The Bread Baker's Apprentice by Peter Reinhart. There is a blogger's group called the Bread Baker's Apprentice Challenge. They are challenging themselves to work through the book and bake every recipe in it. My days are too hectic to follow the Challenge, but i do manage to knock out a few now and then. I bake like a madwoman, I forget to blog about it. I guess I am more of a baker than a blogger - oh well. Here is a link so you can check out BBA Challenge blog: Pinch My Salt http://pinchmysalt.com/the-bba-challenge/


My son's GF, "HHH" asked for cinnamon rolls the other evening. Hubby had taken on a rare night shift and I couldn't sleep alone, so..... I rousted myself and began an all night bake-a-thon. I made the Pate Fermentee for Italian Bread, and Ciabatta (more on that later!), and also the dough for the cinna buns, working until around 4 am. By 7 am when my offspring were rising for school, they had fresh cinna buns. Too bad I didn't realize we hadn't enough powdered sugar for the glaze. They ate one anyway. It was okay. After I glazed and glazed again, I finally got the thumbs up - "da bomb".

Cinnamon Buns
adapted from The Bread Baker's Apprentice by Peter Reinhart
Makes 8-12 large or 12-16 smaller rolls

6 1/2 T sugar
1 t salt
5 1/2 T shortening or unsalted butter at room temperature
1 large egg slightly beaten
1 t lemon extract
3.5 c unbleached bread or AP flour
2 t instant yeast
1 1/8 to 1 1/4 cup whole milk or buttermilk at room temp
1/2 cup cinnamon sugar (6.5 T granulated sugar plus 1.5 T ground cinnamon)
White Fondant Glaze (recipe to follow)

Cream together the sugar, salt, and shortening on medium high speed in an electric mixer with a paddle attachment (or use a large meta spoon and mixing bowl and do it by hand). Whip in the egg and lemon extract until smooth. Then add the flour, yeast, and milk. Mix on low speed or stir by hand until the dough forms a ball. Switch to the dough hook and increase the speed to medium, mixing for approximately 10 minutes (or knead by hand for 12 to 15 minutes), or until the dough is silky and supple, tacky but not sticky. You may have to add a little flour or water while mixing to achieve this texture. Lightly oil a large bowl and transfer the dough to the bowl, rollin tit around to coat it with oil. Cover the bowl with plastic wrap.

Ferment at room temperature for approximately 2 hours, or until the dough doubles in size.

Mist the counter with spray oil and transfer the dough to the counter. Roll out the dough with a rollin pin, lightly dusting the top of the dough with flour to keep it from sticking to the pin. Roll it into a rectangle about 2/3 inch thick and 14 inches wide by 12 inches long for larger buns, or 18 inches wide by 9 inches long for smaller buns. Don't roll out the dough too think, or the finished buns will be tough and chewy rather than soft and plump. Sprinkle the cinnamon-sugar over the surface of the dough and roll the dough up into a cigar-shaped log, creating a spiral as you roll. With the seam side down cut the dough into 8 to 12 even pieces about 1 3/4 inch thick for larger guns; or 12 to 16 pieces each 1 1/4 inch thick for smaller buns.

Line 1 or more sheet pans with baking parchments. Place the buns approximately 1/2 inch apart so they aren't touching but are close to one another.

Proof at room temperature for 75 to 90 minutes, or until the pieces have grown into one another and have nearly doubled in size. You may also retard the shaped buns in the refrigerator for up to 2 days, pulling the pans out of the refrigerator 3 to 4 hours before baking to allow the dough to proof.

Preheat the oven to 350 degrees F with the oven rack on the middle shelf.

Bake the cinnamon buns for 20-30 minutes or until golden brown.

For cinnamon buns, cool the buns in the pan for about 10 minutes then streak white fondant glaze across the tops while the buns are warm but not too hot. Remove the buns from the pans and place them on a cooling rack. Wait at least 20 minutes before serving.


White Fondant Glaze for Cinnamon Buns (Since Cyndi Insisted On It)
Adapted from The Bread Baker's Apprentice

Sift 4 cups of powdered sugar. Add 1 tsp of lemon extract and between 6 T to 1/2 cup of warm milk, briskly whisking until sugar is dissolved. Add milk slowly as needed to make a thick smooth consistency.

When the buns are cooled, invert into the ooey gooey mess and twist to release from the glaze. We dipped several times, because we are sugar fiends. Heaven on Earth, I kid you not.

Wacky Wednesday

Life is crazy when you have a houseful of sons, and a couple who never write or call..... Consider this one a rant. I have made so many wonderful culinary concoctions, and even more dietary disasters.... but haven't had the gumption to post on a single one. I guess perhaps my book study has put me into a reverie in which I am trying hard to understand, but lost in the emotion of it all. The Bread of Life - that which brings us all together and unites us as one as was meant from Creation. Is this the reason I have baked numerous loaves of gluten (which I cannot tolerate by the way)? A futile attempt to gather together that which has been undone by thieves with their own well being in mind and not those of whom they were appointed to protect?

Timothy 5:8 But if a man makes no provision for those dependent on him, and especially for his own family, he has disowned the faith and is behaving worse than an unbeliever. "Uncle Mike" take heed. You are a wicked, wicked man and your brother would be severely displeased. Even more so, Our Lord, He is the one I would be fearful of. Your day of reckoning comes.

Pass the Plate - Cook for the Cure

http://www.kitchenaidoffer.com/passtheplate/

Sourdough Croutons and Roasted Sunflower Seeds

It's been a long time since my last post. Summer winding down, the new school year beginning, various bumps and bruises and crazy illnesses and one just runs out of juice to blog about much of anything. I'm finally on the tale end of what feels to me to be seasonal flu, and need to break out of the internet game playing/sleeping all day mode.

So I looked back at my photo library for something to blog about and this is my offering for tonite. Keep in mind I'm still not up to par, so it may seem more like rambling.....


A few weeks ago I made this wonderful sourdough bread that rose like crazy, a double batch that raised so high it looked to me it would make at least four loaves. My mistake was punching it down one more time.... the result was two baguettes and a loaf of door stops. Rather than waste them, I cut them into chunks, slathered them with Ghee and sprinkled them with Italian seasoning. I toasted them in the oven until they were a lovely shade of brown. They were wonderful, still a bit on the heavy side, but they were very flavorful.

Since the oven was on, I decided to also toast the sunflower seeds that we had grown in our garden. This was just a small amount, perhaps three flower heads - they produced a quart jar full of yummy natural goodness. I googled the recipe, and decided with agreement from the fam that there needed to be much more salt in the soaking brine. They are made in the same way roasted pumpkin seeds are made.

Thankful Thursday

Today I am thankful that God is great and God is good. After eleven days of patiently waiting for word from the neurologist, it must not be life threatening. Surely they would have called us in ASAP if it were, no? Still the anxiety of waiting is horrid.

I am thankful that finally it feels as if we are on the upswing of things. You know how everyone goes through those ups and downs? We are on the upside again for who knows how long. Probably until the Dr. calls back.

I am thankful that my bread dough turned out today - just the right amount of humidity and temperature, and my focus on what was going on. I was able to make 1/2 dozen Kraut Bierock, 1/2 dozen ham N cheese "hot pockets" and a sheet pan of Cherry Rivvel Kuchen. All of which were phe-nom-i-nal thank you very much. I was also able to resurrect yesterday's overdone sourdough loaf, making them into croutons for salad. All in all it was a good day.

Until that nurse called from the doctor's office. Why can't they be prepared with all the info you need when they call? Or when you return their message? Hmmm.

I am thankful my hubby is still by my side right here, right now, and I can only pray that it will continue for years and years to come.

Lord I am thankful, but please give me a boost.

Thankful Thursday

After posting my recipe for dinner tonight, I realized that today is also Thankful Thursday!

I am thankful that my hubby has not had a single seizure for two days. Which means tomorrow may be especially bad, but that is all in God's hands, and out of mine.

I am thankful that I have recently regained contact with a friend of mine who has been struggling for quite some time, and she is doing exceptionally well. It is a balm to my soul.

I am thankful as always for my loving family, immediate and extended, without whom I would not hold my head so high.

I am thankful for the freedoms I am still allowed in this country, but still concerned for the direction it is heading.

I am thankful for my gal pal "CJ" in Mexico that will allow me to run far and wide, should I need a good Mojito and some relaxation ~ and with seven children (four at home) what mother wouldn't appreciate that?

Kartoffeln und Glace ~ German Potatoes and Dumplings

It's been awhile since I have made a dish from my German heritage. My children were craving a bit of "home" and so today I opted to make Kartoffeln und Glace, a yummy, totally fat free comfort food. Yeah right.

Please excuse the photos, we didn't start until late in the evening and my camera tends to make everything look as if I cook by candlelight. Not in this life. My son John was a huge help, mostly because he was "starving" and wanted to help the process along. He was also the first one to devour a huge plate of this yummy goodness and ask if I could save some for leftovers tomorrow?

I never use a recipe for this one, it is one of those that was passed down, and lost in the translation - I will do my best.

Kartoffeln und Glace

1/2 lb ham, chopped into bite size pieces

1 medium onion diced

1/2 stick butter

6 medium potatoes, peeled and chopped into bite size pieces

1 cup cream, milk or buttermilk to your personal preference ( I use cream)

Bread crumbs or Panko breading

Glace dough:

3 cups flour

3 eggs

1 1/2 teaspoons baking powder

1 1/2 teaspoons salt

1/2 cup milk or more to make soft dough

Mix ingredients together to make a sticky dough.

Bring to boil 6 cups salted water for potatoes in a large pot.

Melt 1/4 stick butter in skillet, saute chopped onions until transparent. Add in chopped ham to warm. Remove from skillet leaving drippings in pan, add 1/2 stick butter and melt through.

Add potatoes to water and cook until almost done. Make Glace dough and drop by teaspoon into boiling potato water. Dip spoon into water to release dumpling. There is a saying that you will know when the dumplings are done "when the last dumpling rises." Remove dumplings from water with slotted spoon, place into skillet with butter/drippings. Allow to brown before turning.

Drain potatoes and add to pot along with sauteed onions and ham pieces. Pour in one cup of cream, mix well. Add salt and pepper to taste. After dumplings have browned, add them to pot and mix gently. Warm through. The original recipe calls for sprinkling with bread crumbs upon plating, but since I have a yeast allergy, I opt for Panko crumbs instead.

This is one of those meals that will stick to your ribs, and keep you fueled for quite some time. In my case and that of my sons, it is a true time machine trip to a sweeter, easier, more quiet time in our lives. I can only imagine how my ancestors felt about it.

This was one of the dishes that was prepared and served to the farm workers mid-day to help them in their long grueling task of harvesting crops. A few women would stop to prepare the meal in the fields in a large cauldron and afterwards all would return to work. Quick, simple and very filling.

Friday need I say more?

Yesterday my mother graciously gifted me three beautiful eggplant, and again today 6 or 7 zucchini. I had originally planned a roast chicken, but with these gems in sight and son Aidan's constant plea for Alfredo, I decided to make sautéed veggies as a side.

I planned to take pictures to post on the blog. I planned to write the recipe down as I made it up. None of these things happened. The food is long gone. I was lucky to snatch away a portion of each dish for my hubby, who was lucky enough to get squeezed into the doctor's office. I hope it is as tasty warmed over as it was when we inhaled it.

Imagine....Thin slices of zucchini, Roma tomatoes and eggplant, sauteed in olive oil with real butter, garlic and a splash of white wine. Two crusty loaves of garlic bread, fresh from the oven. (Okay they were Pepperidge Farm but my boys really love it)! Alfredo sauce courtesy of my girl Heidi of Watchacookin2nite.blogspot.com . Penne pasta to grab up all the sauce and the best part was that Aidan (12) was at my elbow through the whole cooking thing - which is so very cool! I have another chef in the making! Pardon me while I do the happy dance......and some more.....whoop de doo! I love to instill the love of cooking - not just the love of consuming - food in others. Don't get me wrong I put away my share of the grub, but it is on a whole 'nother level. More often than not I relish, no adore, no worship food - in it's finest incarnation. Ahem. Foodies get it.

I really wish there were pics to share with you, but perhaps next time. I think I'll go pick at hubbies leftovers....

Thankful Thursday

My second edition of Thankful Thursday:

I am thankful the week is almost over. It's been insane yet again.

I am thankful my friend Heidi's hubs Mikey made it through his surgery and is on the mend. I am also thankful for any prayers offered up on their behalf. They are an awesome couple with an awesome family.

I am thankful again for the continued abundance of produce from my hubby's garden. This morning he brought in enough corn, green beans, potatoes and onions for the entire family's meal. I'm thinking roast Chicky and veggies tomorrow, since he had a previous engagement tonight. I am also thankful for Chef Tess Bakeresse's recipe for Fresh Corn Crepes - didn't get around to them today, but perhaps breakfast? Josh owes me a decadent meal.

I am thankful that my son Taylor's hand is healing and that his cast will come off on Tuesday, albeit therapy is in order. I would be doubly happy if he agreed he needed anger management classes. Or at least to chill.

I would be immensely grateful if I am dismissed from Jury Duty on Wednesday in the first few minutes - gag. Any suggestions?

I am super thankful that my 20-lb. ginger cat Marmalade is spending time with me this evening. Usually he is too good for the likes of mere mortals such as I, but I guess he feels my need for cuddling. From the other end of the room.....

Peace be with you!

Saturday Rant

Seriously the past few weeks have been quite odd. I swear there has been full moon since mid July! Tomorrow needs to be an ordinary Sunday. Or I may just fly off the face of the earth in an ear-piercing tail-spin.

Today has been one of those days. I woke up hungry as the dickens (what does that mean anyway?). I had a Corned beef brisket in the fridge from Thursday. I promptly put it in the crock pot at 7 am, waking every living soul in our home. They were not happy but I was cooking! A few hours later I remembered we had also purchased a pig butt - I was craving Carnitas on Friday. Sooooooo, why not do it all?

I didn't have the Cabbage I needed for the Corned Beef, so I sent son #4 to the store to procure that for me. I began the Carnitas because I heard it was a really long drawn out process and I figured the CB&C would be ready by noon. Hubby came home from work and I realized I needed Cilantro for the Carnitas - so I sent son #3 to the store for that. After all, HE let the herb garden die while the rest of us were on family vacation, which he refused to attend. Teenagers are too cool for that or some such nonsense. Something is amiss with the Crock Pot, so here we are at 2pm and the CB&C still isn't done. Shoe leather.

I have to admit, the scents of both meals are tantalizing! Reminds me of when we owned the Diner. With less bullsh*t. Chef Tess Bakeresse has a really cool Crock Pot on her website, I'll have to check it out again and get a new one for myself. One cannot live without a Crock Pot, whether it be hot or cold outside/inside, it is an indispensable kitchen item.

So here I sit, waiting patiently for something to happen. My poor stomach thinks my throat has been slit and why the heck isn't anything coming down here? It smells the aromas of multitudes of yummies, but still nothing is happening. Oh yeah, I put the Sourdough on to rise this morning too, and it is just sitting there looking like a pale rendition of the 1960's BLOB. If something doesn't happen quick, I may just need to go to bed until morning and start anew. Am I the only one this happens to? Or just the only one pathetic enough to blog about it? Mothers with 5+ children should be exempt from this, no?

Oh well, tomorrow I will post photos of the end result of the two main dish Saturday, providing I can make the camera function for me. Gosh, it's good to be humbly and fumbly.

Thankful Thursday

This morning I was reading the various blogs I subscribe to and came across a new one: http://grubandstuff.blogspot.com Thank you to Kasha for inspiring me to add Thankful Thursday to my blog!

This is my list of things I am thankful for:

Calm. The past few weeks (heck months to be honest) have been a whirlwind of motion and emotion. It is almost noon and I remain calm today. It has been peaceful and quiet the kids are behaving, and I am happy and content.

My Family. As always I am thankful for my husband Josh and our sons: Frank and Brian (who are MIA college students right now - but I'm sure they'll check in sooner or later), Taylor, my almost 18 year old ginger haired son who always manages to make my day just a bit too insane. John, my 16 year old blessing from God, the only one who never gives me fits. Josh Jr, my almost 13 year old son who has his little quirks that endear him to my heart, and the multitude of peeves that set me off in an instant. Last but not least, Aidan, my 12 year old mama's boy who is constantly tormented by the entire rest of the family for loving his mama so much. Secretly I adore the attention. Ok so it's not so secret. I am also thankful for our beautiful daughter, Aaliyah, who at the moment resides with her birthmother. I enjoy every moment that we spend with her, few and far between they may be, but worth all the gold in the world.

Our Garden. My husband Josh has this amazing green thumb, mine is more black than anything else, but he is truly gifted. The abundance of yummy vegetables that have been yielded from our little plot is growing each and every day.

Calabacita y Maize con Chile Verde

Just because one cannot indulge in sugars, yeasts and the like doesn't mean one cannot have variety in their diet! In fact, more often than not, I seek out the foods with flavors, spices, heat and textures to make up for the fact that I cannot indulge in the Cheese, Fruit and Bread Platter of yesteryear. I mean who wouldn't indulge in a good Honey soaked Brie with Green Grapes, Apples and a really crusty French Bread? (Sigh) It's a good thing my husband is of Spanish decent and I am inclined towards HOT HOT HOT, when it comes to partaking of the goods.

Today's offerings include Calabacita y Maize con Chile Verde. Squash, Corn and Chile for us Wettas. Someday I'll tell you the story about Wetta Food, but not today. For now we go on with my favorite veggie dish of all time!

Ingredients:

4 Zucchini, sliced thin and halved

4 Yellow Squash, sliced thin and halved

1 Onion, sliced thin

4 ears of Corn, kernels cut from the cob

2 Anaheim or Poblano peppers, seeded and diced (Anaheim has more of a New Mexico heat flavor, which is what we prefer, Poblano will flavor without the heat)

2 Tablespoons Butter

1 Tablespoon Salt (I prefer Himalayan Sea Salt - it gives a distinct flavor)

1 Tablespoon Cumin

1 Tablespoon Pepper (I prefer a mix of fresh ground, black and white, again for the texture and flavor)

1 Tablespoon chopped Garlic

1/2 Cup crumbled Feta cheese

Saute all veggies in butter on medium heat for approximately 15 min, according to your taste preferences. I like my veggies "al dente" like pasta. There is nothing worse than mushy squash. My son Taylor liked it as a baby, but that was 17 years ago. He won't touch the stuff now, go figure.

Add seasonings at the end of the saute. Top with Feta cheese, and toss gently until melted. Serve and enjoy! This is usually a side dish along with Beans and perhaps Enchiladas or Pork Chops in our family. It is great as a leftover, as the flavors marry even more the next day! I can live on Calabacita and Frijoles for days!

Making Ghee - A Clarified Butter Spread

During my search for yeast-free breads, I came across a video on YouTube for Roti -an Indian style flat bread. I have yet to try the recipe (perhaps later this week), but one of the condiments used on the bread was something called Ghee. It is a clarified butter, much like the kind used for lobster, but a step further so when it solidifies, it a golden brown color. I use it on every type of bread. It is compatible with Almond butter, often the two go side by side on a slice of sourdough! Pure Heaven! The Jar on the left is last month's batch, the right is today's.

So, after talking with my friend Heidi, I decided it was time to make a new batch. can note the difference in color, sometimes it turns out darker than others, it is directly related to the amount of time the butter is heated. I prefer mine somewhere in the middle, which today's batch was a perfect example of!

My recipe is courtesy of Alton Brown's Good Eats on Food Network. I love how he breaks down the recipes and ingredients so what you are doing makes so much more sense! Here is his version of Ghee:

Ghee

Recipe courtesy Alton Brown

Show: Good EatsEpisode: Crustacean Nation III

• Cook Time

  11 min

• Level

  Easy

• Yield

  Slightly less than 1 pound of ghee

Ingredients

• 1 pound butter

Directions

Place butter in medium saucepan over medium-high heat. Bring butter to boil. This takes approximately 2 to 3 minutes. Once boiling, reduce heat to medium. The butter will form a foam which will disappear. Ghee is done when a second foam forms on top of butter, and the butter turns golden. Approximately 7 to 8 minutes. Brown milk solids will be in bottom of pan. Gently pour into heatproof container through fine mesh strainer or cheesecloth. Store in airtight container being sure to keep free from moisture. Ghee does not need refrigeration and will keep in airtight container for up to 1 month.

My Favorite Salad Dressing

Since a major part of dealing with Candida is to consume more greens, it was important to find a healthy alternative for bottled salad dressing. I found this recipe on a website that I cannot locate again, I will be sure to give kudos when I do. I use this dressing on a salad with numerous greens, craisins, hemp seeds, sunflower seeds, goat cheese (I am also lactose intolerant), boiled egg and anything else that sounds tempting at the time. I am sure you will love it!

Goddess-at-home Dressing

Rating: ★★★★★

Categories: Marinades/Seasonings

Total Time: 5m

Makes: 1 cup

Ingredients

½ cup extra virgin olive oil

3 tbsp tahini

2 tbsp apple cider vinegar

½ tbsp tamari

½ tbsp lemon juice

1 clove garlic, pressed

pinch salt

1 teasp parsley, chopped

1 teasp chives, chopped

water as desired

Method

Warning - this stuff is addictive, which is fine if you're trying to

put some fat on your skinny boyfriend

Place all ingredients in a jar with a tight fitting lid. Shake gently

until mixed. The longer you shake, the thicker it will get. Add

water to receive desired consistency (water also dilutes flavor,

so try not to shake it more than you need to).

Its also good as a dip if you shake it a lot.

This is my version of a store bought dressing. You may need to

play slightly with the proportions since I don't measure.