Jenny's 90 Minute Rolls

These are lovingly known as Dinkies by my cute nieces. I make them regularly for our big Sunday family gatherings. This is an adaptation of my 90 Minute Bread, but richer with a little egg and milk added. Incidentally, you can bake this in 4 loaf pans if you like. Yield: 60 small rolls.

Jenny's 90 Minute Rolls

In the bowl of a large mixer (I use a Bosch) or just a big bowl (for strong arms), measure:

7 cups all purpose flour
4 Tbsp. instant yeast
1 Tbsp. + 1 tsp. salt
1/2 c sugar

pulse mixer to mix, or stir to combine, then add:

6 Tbsp. oil

1 3/4 c. milk (warmed in the microwave for about 1 min.)
2 eggs, beaten
2 c. hot water

Run mixer or stir until everything is incorporated and you have a batter-looking dough. Cover and let rise for 15 min.

  

Pulse mixer or stir down, then add additional flour while the mixer is running, a little at a time, looking for the dough to come together and begin to clean the bowl. The total is usually 4 1/2-5 cups additional flour. When the dough is cleaning the bowl (and center post in the Bosch) stop adding flour and begin timing for kneading, 8 minutes. Test in the first few minutes for stickiness, adding just a bit more flour if needed. Dough should be soft, but not sticky.

If you are using the big bowl/strong arm method, add some of your flour and stir with a sturdy spoon adding more until you can't stir well anymore, then switch to kneading by folding the dough over on itself and pushing it together with the heel of your hand. You will add flour as you go until the dough loses its stickiness and feels elastic and like it bounces back at you. It will take 8-10 minutes. Spray 2 large baking sheets (12 x 17) with baking spray.

Divide dough in half and gather half of it into your hands.

Fold the dough and pat/slap it together until it forms a nice mass in your hands.

 
Pinch off golf ball sized balls and place on baking sheets. (If it is easier, you can leave the dough in the bowl and pinch it off, but if you learn to pick it up, it goes super quick.)  

Each sheet holds 30 rolls. I place 5 across and 6 down. 

Let rise until double, about 30 minutes. Meanwhile, preheat oven to 400 degrees. Bake one tray at a time for 13 min. Turn out to cool on a wire rack.

Notes: I usually set my eggs in some hot water before cracking them, to warm them up a bit from the fridge and help keep my liquids warm. You can use part whole wheat flour if you like.

If your oven bakes unevenly, set your bake timer to 11 minutes, then turn the tray around and let it finish the last two minutes. This trick lets your rolls brown evenly. 

To bake this in bread pans, form into 4 loaves and bake for 30 minutes.

Jenny

Small Batch Preserving

 

I arrived home from our family reunion to find that the produce in my fridge needed some attention. We all have times when what we purchased at the grocery store begins to languish and the plan for it being eaten has changed.  This week we are unexpectedly down a few family members to help eat the fresh produce, so rather than have it spoil, I spent a few minutes to process it.

It really was a few minutes.  I had a head of cauliflower, a 1/2 pound of bacon, a bunch of asparagus and a red pepper to process. With just a little effort, all of those things are in my freezer, saved for another day's use. We always think of canning, drying or freezing when the harvest is on and the abundance flows in, but this can be done throughout the year. If you try it, you will be surprised at how easy it is.

To freeze the cauliflower and the asparagus (and most other vegetables), you need to blanch it.  Set a pot of water boiling while you wash and  cut your veggies, then pop them into the boiling water for a minute or two. You are not cooking it, you blanch to kill bacteria that deteriorate your produce while in the freezer. After the couple of minutes are up, you plunge the veggies into a cold water bath to stop the cooking process. Drain well, pack into freezer bags, label and freeze. I used my saucepan for this, since it was such a small batch. (When I have large batches--although it sounds kooky--my favorite tool for blanching is my wok; with the large surface area you can get a lot of peaches or tomatoes done quickly.) Different vegetables are blanched for different amounts of time. There are online tables for blanching times, or you can refer to a Ball Blue Book.

To freeze the bacon, Brown and drain on a paper towel, let it cool, then crumble and put it into a freezer bag. Squeeze out all the air. It is super handy having cooked bacon in the freezer! This same method is used for most meats. You can read more on this here.

To freeze the pepper: Wash, slice, put them in a freezer bag and place in the freezer. Peppers and onions don't need blanching before freezing. I slice mine for ease of use. It allows me to take out the amount I want, and further dicing is really easy when they are frozen, you can even break them into cubes for cooking. Use these from a frozen state.

General guidelines: berries can be frozen like the pepper, wash and freeze. Here is a how-to for freezing zucchini and one for winter squash. There are a some other small batch preservation recipes on the blog, here are a few: 

Refrigerator Pickles, Freezing Tomato Paste, Family Spaghetti

Once you start thinking this way, you could even have a double-preserve situation, like stashing a bag of cranberries in the freezer, and later using them to make Cranberry Orange Butter! So smart and yummy!

Jenny

Swiss Vegetable Medley

 

This is a yummy side dish, the Swiss cheese and crunchy onion topping are my favorite bits. I like to serve it with chicken, or meatloaf. The recipe is from an old community cookbook.

Swiss Vegetable Medley

1 (16 oz.) bag frozen broccoli, carrots, cauliflower combo, thawed and drained

1 can cream of mushroom soup

1 c. shredded Swiss cheese

1/3 c. sour cream

1/4 tsp. pepper

crispy fried onions for topping

Preheat oven to 350 degrees. In a mixing bowl, combine vegetables, soup, sour cream, 1/2 c. of the cheese, and pepper. Stir to mix and pour into a small casserole dish. Top with remaining cheese and onions. Cover and bake for 30 min. then uncover and bake 5 min. longer. Makes 6-8 servings.

Notes: I have heated this in the microwave before which makes this a quick side. To do it, leave off the onion topping and heat through on high about 6-8 min. then top with onions just before serving.

Jenny

My Idaho Kitchen: Storage Solutions

I have been spoiled for many years to have some lovely kitchens with lots of storage and prep space, but this last year, we have been renting an old farm house that is long on charm and short on storage.  Today I thought I would share some of the ideas that have made this kitchen functional even with its limited space. 

Welcome to my kitchen! This is the cabinet side. They hold pots and pans, my table dishes, some small appliances and a few pantry items.

This is the stove/other side. No, I didn't leave anything out, there really isn't a refrigerator in this room, but it is nearby. To keep my oven mitts close to the oven, I bought a heavy duty magnetic hook and placed it on the side of the oven to hold them. My spices and cooking oil live in this cupboard. It's a bit weird in that the lowest shelf is the most shallow with the shelves getting deeper as you go up. When I stand at the stove, it feels as if its lurking over me like Snoopy doing a vulture impression.

I believe this was supposed to be a breakfast nook, but it is quite small, and with the addition of the rolling dishwasher, which cannot be realistically stored anywhere else, it isn't useful for dining at all. The desk does get used, as does the step stool under the desk, since the top cabinets are above my reach.  When Nate or my boys are around, they reach things for me, but sometimes I'm on my own. The storage shelf has been a big help. I hang my aprons and a bag holder sleeve from the corner. And the open shelving holds a variety of other necessities.

The whole house, has only three built in drawers and that is the number of drawers my knives and utensils took up by themselves in my last house. At first I was concerned about where to put everything, but my friend LeAnn had some great ideas and brought me the two red crocks for holding utensils and the basket for the towels and hot pads. I have measuring cups in a shallow container, a bread "box", and a few other boxes holding office supplies. Some appliances live here, with towels draped over them.  If I were from another era, I would make them a cozy to keep the dust off.  It is much needed in this little alcove with the 2 windows and the Idaho wind driving dust in everywhere. I have stored other appliances and tools-the kind you use only a few times a year-in the basement. They are just in labeled boxes, but recently I thought it would be an improvement to store them in clear totes; visibility would save me getting down multiple boxes when I am looking for something.  I also use a cupboard in the room adjoining for a pantry. Serving dishes and cookbooks all live in the dining area.

  Though the prep space is tight, we have been able to feed a crowd a time or two.  I love being close to some of my family here, and although we have to use creative seating, it is still a joy to get together whenever we can. They don't care that the brownies have been stored on the microwave or the jello has been balanced on some quart jars atop the dishwasher.

There have been other frustrations, for instance: this has been the year of no birthday candles. I know they are here somewhere, but not sure where, and I always forget to purchase more. My children have blown out the table candles instead (even if it is an LED).  It's a good thing my kids are forgiving of their absent-minded mother. It has also been a year of less cooking than the ones before it.  There are several reasons for that, but space contributes.

Most of all, I am grateful: that I have such a place for nourishing bodies and hearts, that it has allowed me to be here in Idaho at an important time for my family, and that I have had the creative opportunity of being flexible and making-do. This combination always teaches me a little about myself. We have some very pleasant memories from our time here which we will cherish forever.

Jenny

English Muffin Bread

I have tried making this before, but I had a rather disappointing recipe, so I am glad to find this one, it is a gem, being easy, fast, consistent and yummy. It works up like a batter bread; even though it includes yeast, there is no kneading.  It comes from the Comfort Foods cookbook our local library staff created.

English Muffin Bread
2 pkt. yeast (4 tsp.)
1 Tbsp. sugar
2 c. milk
1/2 c. water
6 c. flour, divided
2 tsp. salt
1/4 tsp. baking soda
cornmeal for sprinkling

1) In a large bowl, combine 3 c. flour, yeast, sugar, salt and soda, set aside.
2) Heat liquids until very warm.
3) Add liquids to flour mixture and beat well.  Stir in remaining flour to make a stiff batter.
4) Grease two loaf pans and sprinkle the bottoms with cornmeal. Spoon batter evenly into both pans and sprinkle tops with additional cornmeal.
5) Cover the pans and let rise in a warm place for 45 min.
6) Preheat the oven (do this about 20 min. before rise is finished) to 400 degrees. Bake for 25 min.
7) Remove bread from pans immediately and let cool on wire rack. To serve, slice and toast.

Notes: Let the bread rise until it is as tall as you want it, it doesn't get an oven spring. I like to eat one loaf and freeze the second for another day. I have also used powdered milk, 2/3 c. added to the dry ingredients and then add a total of 2 1/2 c. water. This is excellent with strawberry jam. Yum.

Jenny

Beef and Bean Taco Filling

My kids love crunchy tacos, and they can eat a mountain of them. I developed this recipe to make the ground beef stretch to fill more tacos, and it is delicious and hearty. If you want other recipes to help with eating meat on a budget, check out Stretch the Meat, Stretch the Dollar.

Beef and Bean Taco Filling
1 lb. ground beef
1 large onion, finely chopped
2/3 c. rolled oats
1 can black beans, rinsed and drained
1 can pinto beans, rinsed and drained
5 Tbsp. taco seasoning
1 1/4 c. water

In a large skillet, brown the ground beef and onion together. If you are using lean ground beef, add the oatmeal toward the end of browning. If you are using ground beef that will need the fat spooned off, brown it and spoon fat before adding the oatmeal, then give the oatmeal a few minutes to brown as you stir it around with the beef a bit.  When all of that is brown, stir in beans, taco seasoning and water and let it simmer about 10 min. Serve in taco shells with your choice of toppings.  Fills about 20 standard size tacos.

Notes: If you don't need this much for your family, you could cut the recipe in half, or you could just freeze the leftovers for a very fast second meal; heat and eat.
Jenny

Macaroni and Cheese- The Good Kind

I like homemade macaroni and cheese only when it is really cheesy and creamy and well seasoned.  I have tried a lot of recipes, with only so-so happiness about them, but at some point, I found a recipe with sour cream in it and thought that might be the secret.  After a few trials, this is my happiness-approved recipe. Hope your happiness approves too.

Macaroni and Cheese
5 Tbsp. butter
5 Tbsp. flour
3 c. milk
3 c. shredded cheese (sharp cheddar is especially good, also Swiss. I usually mix my favorites)
1/4 c. grated Parmesan
1 1/2 tsp. salt
pepper to taste
1/4 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. Creole seasoning (I like Zatarain's)
3/4 c. sour cream
1 lb. pasta, cooked according to package directions (elbow macaroni if you like)
seasoned bread crumbs

Preheat oven to 350 degrees.  In a 2 qt. microwave safe dish, combine flour and butter, and microwave 1 min. to melt butter, then stir together and whisk in milk.  Microwave a minute or two at a time, stirring between, until thick.  Stir in cheese, seasonings and sour cream.  Grease a 9x13 baking pan. Stir the pasta and sauce together (I usually do this in the 9x13), sprinkle with bread crumbs and a little more Parmesan cheese. Bake for 15-20 min.

Notes: You could use any all purpose seasoned salt blend if you don't have or don't like the Creole
seasoning, the Creole is my current personal favorite. My kids are divided on liking the bread crumbs, if you are in the no crumbs camp, there is no reason you couldn't heat this through in your microwave after you stir it all together, just use a casserole dish that will fit in yours.
Jenny

The Master Grocery List

Years ago, my friend Ruth introduced me to having and using a master grocery list. This is a tool for cutting down on trips to the store and boosting sanity by helping you remember obscure things, or maintain focus when the people you took to the store with you are distracting. (That always happens to me.) The basic idea is to make a list of everything you buy, to organize it in a way that assists you in the store, and to be able with a few minutes planning to create a useful shopping list.

 I have created many of these over the years, and have finally come up with The One for Me. It won’t be the same as The One for You, but inspiration and example can be a catalyst for your own list, and may save you some steps in trying it out. It really does help! I have used a photo-copied printed check list, an electronic check list, and my friend’s original example was a thin binder that contained her list, organized by isles of her favorite grocery store which saved her time in the store.

  After all of these lists, the one I have used for years now is a batch of 3x5 cards organized in categories, held together by a tiny clip and tucked into a pocket of my purse. I consult the cards while making a hand written list which I check off when I get to the store.  I have organized my list by isle of the grocery store in the past, but since my move, I have to rely on multiple stores to fill our grocery needs, so the categorized list has become the most useful tool for me. Also, as you probably already guessed, I am a pen and paper kind of person. My electronic list was useful, and there are apps out there for making them, but I lost it all when a device broke and decided it wasn’t as reliable as my paper. I told you, my list will NOT be yours, yours will be best for you, but I encourage you to make one.  You will save time, energy, money and headache with this one great tool.

 I will include mine in its entirety here to jog your memory as you think of your own. I have it in alphabetical order by category.

Baking Supplies: flour, self-rising flour, sugar, brown sugar, powdered sugar, raisins, dried cranberries, baking soda, baking powder, salt, spices, vanilla, cake mixes, frosting, oil, olive oil, marshmallows, mini marshmallows, cocoa powder, brownie mix, corn syrup, molasses, chocolate chips, other baking chips, baking mix, shortening, pudding mixes, coconut, jello mixes, peppercorns, almond flavoring, maple flavoring, baking spray, corn starch, candy flavoring, mint flavoring, nuts

Bread, Grains, Pasta and Beans: rice, oats, bread, French bread, pita bread, tortillas, English muffins, bagels, hot cereal, cold cereal, cornmeal, granola, stuffing mix, pasta, macaroni and cheese, ramen, cous cous, chow mien noodles, popcorn, lentils, split peas, dried beans, rice a roni, bran, hamburger buns, hot dog buns, wheat germ, Arborio rice, bread crumbs, pancake mix, granola bars

Canned Goods: corn, green beans, black beans, kidney beans, garbanzo beans, white beans, cream corn, chicken noodle soup, tomato soup, cream of chicken soup, cream of mushroom soup, chili, diced tomatoes, clams, tomato sauce, tomato paste, diced chilies, pork and beans, mandarin oranges, evaporated milk, sweetened condensed milk, chicken, pineapple tidbits, crushed pineapple, pineapple slices, water chestnuts, beets, spaghetti sauce, mushrooms, sauerkraut, fruit cocktail, refried beans, olives

Condiments: peanut butter, jam/jelly, salsa, sweet pickles, dill pickles, pickle relish, ketchup, mustard, Worcestershire sauce, soy sauce, oyster sauce, gravy mixes, taco seasoning,  Lawry’s seasoned salt, onion soup packets, Italian dressing mix, teriyaki sauce, ranch dressing, Italian dressing,  ranch dressing mix, BBQ sauce, mayonnaise, dried herbs, sesame oil, minced dried onion, bacon bits, French fried onions, bouillon, maple syrup, Nutella, balsamic vinegar, chili powder, vinegar

Dairy Section: milk, eggs, cheddar cheese, margarine, butter, sour cream, buttermilk, yogurt, cottage cheese, refrigerator biscuits, Swiss cheese, mozzarella, Parmesan, heavy cream, half and half

Drinks: Kool-aid packets, orange drink powder, lemonade powder, soda pop, drink pouches, water bottles, hot cocoa mix, chocolate milk powder, powdered creamer, bottled juice-apple, cranberry, tomato

Frozen Foods: corn, peas, corn dogs, burritos, broccoli/cauliflower/carrots (California) mix, meatballs, French fries, tater tots, hash browns, pizza, chicken breasts, chicken nuggets, OJ, lemonade, limeade, whipped topping, ice cream, O’Brien hash browns, individual meals (we use these for my husband’s lunches when he has access to a microwave at work-but I have to defend them like a ninja from my teenage boys who think they make great midnight snacks)

Household Goods/Cleaning Supplies: canning lids, plastic wrap, aluminum foil, sandwich bags, parchment paper, toilet paper, paper towels, garbage bags, toilet bowl cleaner, glass cleaner, fels naphtha soap, borax, face tissues, napkins, wax paper, lunch bags, cat food, cat litter, cat tray liners, matches, batteries, dish soap, dishwasher soap, lighter, laundry detergent

Hygiene Items and Grooming: men’s deodorant, women’s deodorant, feminine pads, liners, tampons, shampoo, conditioner, face scrub, face cleaning wipes, hair gel, hair spray, bar soap, body wash, lip balm, razors, shaving cream, cotton swabs, cotton balls, nail polish remover, lotion, toothpaste, toothbrush, floss picks, floss, liquid soap refill, mousse

Meats: chicken, pork, ground beef, bologna, smoked sausage, little smokies, pepperoni, hard salami, bulk sausage, Italian hot sausage, deli sandwich meat, ham, link sausage, hot dogs, bratwurst, beef, bacon

Pharmacy: ibuprofen, decongestant, allergy pills, gas-ex, anti-diarrhea pills, vitamins, sunscreen, cough syrup, band aids, eye drops, nasal saline spray, nasal decongestant spray, antibiotic ointment, butterfly band aids, gauze, personal lubricant, sinus rinse packets

Produce: apples, oranges, grapes, bananas, lettuce, peppers, onions, garlic, cucumbers, carrots, lemons, limes, tomatoes, mushrooms, cabbage, egg roll wraps, asparagus, pineapple, potatoes, yams, melon, avocado, berries, squash, dried fruit, green beans (other produce in season)

Snacks: potato chips, tortilla chips, candy, cookies, peanuts, crackers, saltines/oyster crackers, graham crackers

The list necessarily evolves over time, adding and eliminating things is normal. It is funny to think about what all is on the list. I list cake mixes, and then it is up to my menu planning to say if I mean chocolate or vanilla.  I say spices, and then leave it to my brain to note if that means I've run out of nutmeg or cinnamon--but I specify all the different kinds of canned pineapple that I buy. It only has to be what you need to keep you pointed in the right direction so you don't get home and realize you forgot the toilet bowl cleaner again, just because it isn't something you buy every week, or it isn't in a part of the store you normally walk through.

To go about making your own list, read over mine, decide on a format you want to try, copy anything from mine that is useful to you, and then go exploring through your pantry, refrigerator and freezer (don't forget the bathroom cabinets and the laundry room) to see what else you buy that isn't listed. After you make a list, take it out on some trips to the store with you and add as you go.  The more you personalize it, the more powerful it will become as a tool.

A warning: at first you may not think the list saves you time or money because your shopping trips are going to be more comprehensive, take longer and may cost more than usual, but as you fill your pantry with the items on your list, your trips to the store should decrease, and your gas, time and the extra dollars we all spend each time we are in the store will all fall away.  This can be especially useful if you have to travel a long distance to get to your grocery supplier.

When I make my weekly list I note the items we run out of as I go each week on the notepad which hangs on my fridge, then I sit down with the master list and menus, then double check my stores (or send my kids to do it :) and especially consult new recipes for specialty ingredients before I feel like my list is complete. Other posts that may be useful to you in this process are: The Fierce Pantry; The Making of a Menu. Hopefully this has been helpful! All the best!

Jenny

Swedish Meatballs

I have a love for these, but they take a long time to make from scratch. This recipe is one I developed to use frozen meatballs, and it is oh, so good and fast to throw together. Serve it with Lingonberry jam if you have it, or we enjoy it with homemade plum jam or cranberry sauce.

Swedish Meatballs
1 (12 oz) can evaporated milk
1 1/2 c. water
4 tsp. beef bouillon powder
3 Tbsp. flour
1/2 tsp. nutmeg
1 tsp. dried parsley flakes
a dash of ground allspice

2 lbs. frozen meatballs

In an oven safe dish with a cover (tin foil works) place the frozen meatballs. Combine the milk, water, flour and seasonings in a bowl and whisk to combine. Pour over meatballs. Cover and bake at 375 degrees for 25 min. Stir. Bake uncovered for 15 min. more. Serve over 1 lb. of cooked wide egg noodles, tossed while they are hot with about 4 Tbsp. melted butter.

Yum!

Notes: If you would like a meatball recipe to start from scratch, or for making your own frozen meatballs, try Meatballs for Freezing.

Jenny

New Cooks in the Kitchen

This year my oldest child has finished high school and is looking at the wide world and at being on his own for the first time. I remember keenly the buying of the few pots at a thrift store that would make up my kitchen arsenal at college.  I remember the one cook book that my mother gave me before I left--at least it was full of names that I knew and trusted, having been compiled by ladies from my church.  I remember many calls home about elementary food preparations, and I remember the thrill of a recipe really working out.  I also remember Ramen noodles and peanut butter sandwiches between classes.

We all started out somewhere on the road to cooking first for ourselves and then for others.  Ideally that was at home under the watchful eye of mom or dad.  But whatever experience you have had in the past, the time when you are truly on your own is a little scary and exciting.  This is my offering to my young or novice friends in their kitchens.  On the main blog page, to the right hand side of the screen there is a new tab labeled: Cooking School.  If you click there, you will find all kinds of recipes already posted here that are easy for beginners, or for those who just need quick meal ideas.  For the next few posts, I will add some content to give basic instructions for this tab and some fun recipes.  For today, I leave you with this quote found at the beginning of The Fannie Farmer Cookbook:

"Cookery means the knowledge of Medea and of Circe and of Helen and of the Queen of Sheba.  It means the knowledge of all herbs and fruits and balms and spices, and all that is healing and sweet in the fields and groves and savory in meats.  It means carefulness and inventiveness and willingness and readiness of appliances.  It means the economy of your grandmothers and the science of the modern chemist; it means much testing and no wasting; it means English thoroughness and French art and Arabian hospitality; and, in fine, it means that you are to be perfectly and always ladies--loaf givers."--Ruskin

Jenny

Cream Scalloped Potatoes

These potatoes are awesome! My new go-to potato dish, they couldn't be simpler--and they couldn't be richer! Well, maybe they could, but you will love this! Trust me. These would be great to serve with meatloaf or oven chicken as their cooking times are so similar.

Cream Scalloped Potatoes
6 large potatoes, peeled and sliced thin (enough to comfortably fill a 9x13)
2 cloves minced garlic
1 c. onion (sliced or cubed, your preference)
1 cube butter or margarine, melted
1/4 c. grated Parmesan cheese
seasoning salt (like Lawrys)
Cavender's Greek seasoning (opt.)
salt and pepper
2 c. heavy cream

Grease a 9x13 baking pan.  Rinse sliced potatoes under cold running water to remove starch. Pat dry with a paper towel.  Put potatoes in baking pan, with garlic and onion, drizzle with melted butter.  Sprinkle on cheese, seasoning salt, Greek seasoning, salt and pepper.  Stir together. Pour cream over all.  Cover with aluminum foil and bake at 350 degrees for 45 min. Remove foil and bake an additional 20 min. until tender.  Let rest 10 min. before serving.

Notes:  You can substitute any seasoning or additional herbs you like.  I think crushed rosemary would be yummy, or some parsley. You could also just use salt and pepper to taste. I use my food processor to slice the potatoes and onions, which makes the job faster. When this first comes out of the oven it may seem liquid-y but as you let it set a few minutes, the potatoes will absorb all that. I am looking forward to trying this with some new red potatoes!

Jenny

Parmesan Oven Chicken

This recipe comes from a community cookbook (my favorite kind!) and it is yummy and really easy to make. The breading becomes lovely and crispy on top while it bakes. The crumbs will actually cover two more thighs and four more drumsticks nicely, you just can't see them because I baked them in another pan.

Parmesan Oven Chicken
2-3 lb. cut up fryer chicken (I used only legs and thighs)
1 sleeve saltine crackers, crushed fine (about 2 cups)
3/4 c. grated Parmesan cheese (the powdery kind like Kraft)
1/4 c. parsley flakes
1 tsp. garlic powder
1 tsp. salt
1/2 tsp. pepper
1 cube butter or margarine, melted

Rinse chicken pieces and pat dry with paper towel.  Combine cracker crumbs, cheese, and seasonings.  Roll chicken pieces in melted butter, then in crumbs. Place in a greased 9x13 pan. Spoon any leftover crumbs over the top of the chicken, drizzle any remaining butter over the top.  Place in a preheated 375 degree oven and bake for an hour. Serve this with a yummy potato salad or baked potatoes and some rolls.

Notes: According to the recipe, this can also be baked for 3 hours at 250 degrees.  The advantage of a slow baking is a bit like a crock pot, set it early and forget it for a time.

Jenny

How to Cook a Wolf: MFK Fisher

I am reading a book called The Art of Eating, which is a compilation of several publications by MFK Fisher. I recently finished the part called How to Cook a Wolf and thought I would review it here.  This is a cookbook written at the time of rationing during World War II and although there are recipes in it, the main purpose of this book is to encourage people to live with dignity in whatever circumstances come. I really enjoyed it and found insight into homes and families in times of stress.

Between the pages are the effects of this war common to man: fuel shortages, blackouts and rationing, how to deal with a lack of personal hygiene products and pet food. But the ringing message of the book is that you cannot live constantly in a state of emergency in your mind. You must declare your mental independence and maintain whatever normal pursuits you can. This resonated with me because of our own  struggles during the recession. I came to similar conclusions working to keep my own table interesting and feeding our spirits as well as our stomachs.  I love this passage about cheese, which was almost impossible to obtain, so to be used with wisdom:

"Try it on a tired factory worker some day, or a nervous neighbor, with a glass of milk if possible or a cup of tea, and watch the unfolding of a lot of spiritual tendrils that were drawn up into a tight heedless tangle... I have seen it work miracles of restoration." (p. 341 italics added)

There is such power in food to comfort the wounded heart and mind. It encourages our bodies in the daily work they must do. Fuel, yes, but with thought and care it becomes more. It sustains physical and spiritual life. She writes at the end of the book:

"I cannot count the good people I know who, to my mind, would be even better if they bent their spirits to the study of their own hungers."(p.350)

"I believe that one of the most dignified ways we are capable of to assert and then reassert our dignity in the face of poverty and war's fears and pains is to nourish ourselves with all possible skill, delicacy and ever-increasing enjoyment.  And with our gastronomical growth will come, inevitably, knowledge and perception of a hundred other things, but mainly of ourselves.  Then Fate, even tangled as it is with cold wars as well as hot, cannot harm us." (p.350)

I am grateful for this book.  It has been affirming of my own path through troubles.  To her hearty voice and keep-up-the-good-work attitude, I say Amen.

Sausage and Rice Skillet

This recipe is easy and satisfying.  It comes from a book called the I Hate To Cook Book and in there, it goes by the name Dr. Martin's Mix.  My family loved it.  It is sure to become one of the Cheater Pants Meals in my arsenal.

Sausage and Rice Skillet
Crumble 1 to 1 1/2 lbs. sausage in a skillet and brown it.  Pour off a little of the fat and add:
1 green pepper, chopped
1/2 c. chopped onion
2-3 celery sticks, chopped
2 c. raw rice
4 c. chicken broth (or water and bouillon cubes to make this amount)
1 Tbsp. Worcestershire sauce
1/2 tsp. salt

Turn vegetables and rice in the sausage drippings for a minute, then add the liquid.  Bring to a boil, reduce heat, cover and simmer for 20 min. or until rice is tender.

Notes: You don't see the green pepper in here, because I had a yellow one, and I neglected the celery and the children were happy about that, but don't count on it next time kids! (Depends on the number of distractions, as to how many mistakes I make in a recipe.  Frankly, its a miracle that anything turns out right around here ever.)

Jenny

Easy Brownies

Do you have a potluck for Memorial Day? Here is something people are always glad to see on the table. These are almost as fast as a mix. They will be darker or lighter depending on your cocoa.  If you would like other potluck ideas from this blog, check this post or click the Menu tab and scroll down.

Easy Brownies

2 c. sugar

1 c. flour

2/3 c. cocoa

1/4 tsp. salt

1 tsp.vanilla

1/2 c. butter or margarine, melted

4 eggs

1/2 c. nuts (opt.)

1/2 c. chocolate chips (opt.)

Preheat oven to 325 degrees. Stir together sugar, flour, cocoa, salt, vanilla, butter and eggs.  Add nuts and chocolate chips.  Pour into a greased 9x13 pan. Bake for 30 min. Cool before cutting. Dust with powdered sugar if you like.

Jenny

Grape Nuts Bread

This recipe is easy to make, and though it is a quick bread, the texture is like a yeast bread. It is from a cookbook called When Meals Were Meals.  The bread is a little sweet and full of the malty flavor of the cereal.  The author suggests to serve this with cream cheese.  I liked it best warm with butter or toasted.

Grape-Nuts Bread
1 c. Grape-Nuts
2 c. milk
1 egg, beaten
1/2 c. sugar
2 Tbsp. honey
3 c. flour
1 tsp. salt
4 tsp. baking powder

Combine Grape-Nuts and milk and let the cereal soak for 30 min.  Stir in egg, sugar and honey.  Combine and sift flour, salt and baking powder together.  Stir into Grape-Nut mixture and blend until smooth.  Spoon into greased loaf pan and bake at 375 degrees for 45 min.

Notes:  If you want to hurry the soaking process, combine the cereal and milk and microwave for 1-2 min. then allow it to cool to lukewarm.

Jenny

Peaches and Cream Pie

This pie tastes so summery, even in the dead of winter.  Canned peaches to the rescue!  We doubled this to make two.

Peaches and Cream Pie
6 oz. cream cheese, softened
3/4 c. powdered sugar
1/4 tsp. almond extract
3/4 c. whipping cream, whipped
1 (16 oz.) can sliced peaches,  well drained
1 (9 inch) graham cracker crust
Using an electric mixer, beat cream cheese until smooth.  Beat in sugar and extract.  Fold in whipped cream and peaches. Spoon into crust. Refrigerate for at least 2 hours before serving. 8 Servings

Notes: I diced the peaches.

Jenny

Three Bean Salad

This is a quick make-ahead salad to take to gatherings.  The color and tang are welcome on any potluck table and children can help with this one.

Three Bean Salad
1 can (15 oz.) cut green beans, drained
1 can (15 oz.) garbanzo beans, drained and rinsed
1 can (15 oz.) red kidney beans, drained and rinsed
1/2 c. minced green pepper (I used yellow pepper in the photo)
1/2 c. finely minced onion
1/4 c. olive oil
1/4 c. vinegar (white or cider)
1/2 c. sugar
1 tsp. salt
pepper to taste

In a bowl, combine beans, pepper and onion.  Stir together dressing ingredients and pour over bean mixture. Stir to combine.  Cover and refrigerate for at least 30 min. before serving.

Notes:  You can add a can of yellow wax beans for a four bean salad.  You could also try different vinegar flavors for fun. It improves in flavor as it gets some time to marinate, so don't hesitate to make this a day or two ahead.

Jenny

Refrigerator Pickles

I tried these at a friend's barbecue and they are so yummy!  I was glad they are also SO EASY! They are bright, fresh tasting and keep a good crunch.  This recipe is also great for end of the garden, as it only takes a few cucumbers and a few minutes time.

Refrigerator Pickles
1 c. water
1 c. sugar
2 c. white vinegar
1 Tbsp. salt
1 Tbsp. dried dill weed
1 tsp. minced garlic-optional (I used the kind in a jar- maybe use less if fresh)
cucumbers

Wash and slice cucumbers to fill three jars (mine made 2 pints and one quart). I like to take a thin slice off the ends of the cucumber and then slice into spears, but you could also slice them in rounds. In a microwave safe dish, combine water, sugar, vinegar and salt.  Microwave on high for 2 min. and stir.  Continue heating and stirring until the salt and sugar have completely dissolved.  Stir in dill weed and garlic.  Pour hot syrup over sliced cucumbers and cap with a lid. Place in the refrigerator and wait at least 3 days before eating (this is the hard part!).  The pickles get better over the next two weeks. They should last several months in the fridge.

Notes: You can use whole dill heads if you have them 1-2 heads per jar.  I made two pints and one quart out of the first batch, but packed the pickles different for my 2nd batch and had enough syrup to cover 1 quart and three pints, so your cucumber packing will determine your quantity. I like to put some in quarts because my cucumbers were so long!  I also tried replacing the dill and garlic with celery seed, whole cloves and mustard seed.  That made good pickles too, but I prefer the dill. You could also use whole, peeled garlic cloves in this.

Jenny

Kitchen Tools

Summer is skating by!  I've had opportunity to be in a variety of kitchens helping with get-together foods, and I'm always delighted to learn about someone else's kitchen.  But it gives me a look into the way we do things generally and makes me come home with a critical eye to my own space and tools. So, this is my take away this summer:

Ladies, it is time to do a tool inventory. 

I've lamented my own pans losing their non-stick coating, and now I've used a variety of interestingly aged tools from other kitchens too.  Why do we do this to ourselves?  Why put up with the under-sized, dull knife or the sticking pans?  Often I think, we just make do and don't think twice about it, but it is time to do the thinking.

My husband was the first one to introduce me to the idea that the things in my kitchen are not gadgets for play, but tools for hard work.  I have spent good money over the years investing in good tools for the daily work of my kitchen, but in recent years we have spent an unusual amount of time being not our average tight budget, but stretched to the maximum and holding, so tools have not been replaced in a timely fashion in my own kitchen. (I'm praying for a certain oven element that seems to be getting temperamental, and I'm gingerly using my favorite chopper.)  All that said, I've decided to make a list of the sad plight helpers in my kitchen and start to work for their replacements.

Some ideas that may be useful in doing this:
1) Watch at yard sales/thrift stores.  I bought a knife at a thrift store recently, and one of my super-awesome sons sharpened it for me.  It is working nicely for the $2 I paid for it! Use a critical eye when choosing from used things, but don't discount this avenue. Remember my Retro Appliances.
2) Watch sales and use a coupon or rebate when things are already discounted.  I have a lovely little hand mixer that cost me $6 at Kohls after the sale price + coupon.
3) Host a Pampered Chef party.  I do this if I can peel off about $50 to spend.  I find that it takes at least $50 and a dedicated couple of weeks to get out invites, buy food, and gather orders, but then I can choose from free and discounted items that are great quality.
4) Share your list with friends and family.  Because we cook and eat very individually, often we have languishing tools in our kitchens, perfectly useful, but never used.  Your sister may have the thing you want, just gathering dust, she might be willing to trade for that other thing that is at the back of your drawer. Another way to do this is to share your list with Santa, or make a birthday request.
5) You can scan classified ads for items you need and get them at a discount.  Do your homework though, check what the going price is at your local store or online so you don't pay more than you should.
6) Save up for big items.  You can help yourself concentrate on this by finding a picture of what you are saving for and posting it where you can see it often.  Then do some research on when that thing goes on sale (there is a sale season, many kitchen tools and appliances go on sale at the holidays, starting with Thanksgiving baking), and target your savings accordingly.
7) Buy the best you can.  You and your time and energy and emotional well-being are all WORTH IT! These are the tools you use.  My husband is a contractor, and he doesn't put up with a junky tool for a moment.  He knows safety and expense are on the line if he does so.  That is the same in a kitchen.  A dull knife is an accident waiting to happen.  A sharp knife without a guard is dangerous in a house full of children. Chuck those tattered hot pads that burn your fingers every time you pull out a tray of cookies.  Replace the pot that always burns food if you don't hover over it. (Me Too!) Treat yourself to the best you can.  You won't regret it.

Jenny