Beans-Storage

Growing up I hated containers like this! This is the third picking from our little backyard garden, I no longer hate this sight.

I remember my Mother canning for hours an hours. When I started my family one of the things I had her teach me was how to can green beans. I love the taste and texture of home canned green beans, they also make me a little nostalgic for Mom and Dad. I also like the satisfaction of knowing that we planted, grew, and canned them ourselves. I like looking at them on my shelves. Someday I hope my girls like to see containers like these in the future!

For the second picking I blanched, quick froze and froze the beans in serving size packages.
Fall is my favorite time of year with the harvest and leaves changing colors. I think that comes from my Dad. He always had a huge garden and spent hours taking care of it. Many years later I understand and appreciate that so much.

55 pints
8 large freezer bags

Apricots

Of all the recipes that I have tried with apricots this summer Apricot Orange Conserve is still my favorite! With the exception of using the whole apricots for Apricot Nector.

Apricot Orange Conserve

3 1/2 c. apricots

1 1/2 c. orange juice

1/2 orange peel

2 T. lemon juice

3 1/2 c. sugar

1/2 c. chopped nuts, optional

Finely shred orange peel. Combine all ingredients except nuts in large saucepan. Cook until thick, stirring frequently. Add nuts if desired in the last 5 minutes of cooking time. Remove from heat skim and stir for minutes. Pour into hot jelly jars leaving 1/4 inch head space. Place caps, process in water bath for 10 minutes. 5-6 half pint jars.

Avocado Dip

This dip was made by my mother made for a special treat. My family and my sister and I still love it and it doesn't last very long when it is placed out to eat.

2 ripe avocados

1 8 oz. package cream cheese, softened

lemon juice to taste

garlic salt to taste

Peel the avocado's and remove the pit, smash the avocado until smooth add the cream cheese and continue until blended and smooth. Add lemon juice to keep the avocado from browning (if placing in the refrigerator add the pit to keep it from browning to quickly) Add the garlic salt to taste. Serve with chips. We like Lays potato chips because they are just the right salt level to bring out of the flavor of the Avocado.

Tip: To mash avocados for this dip or for Guacamole I like to use a pastry blender, it cuts through a ripe avocado with great ease and isn't hard on your hands.

What to do with Wheat

When I was the host at Macey's Little Theatre we had a class on Wheat and using storage. This was such a good chili that I wanted to share it with my daughter who was going to some Food Storage classes in her neighborhood. When I tried to find it I couldn't, while going through some papers this morning it simply appeared so I decided that I needed to make a permanent copy! This is really good if you are looking for ways to use your wheat or get your family used to eating wheat. I am sorry that I can't remember the teachers name to give her credit.

Wheat Chili

2 c. whole wheat
2 lbs ground beef
1 large onion, chopped
½ green pepper, chopped
1 t. garlic powder
1 t. chili powder
1 clove garlic, minced
1 t. oregano
1 large can stewed tomatoes
2 c. tomato sauce
1 small can olives, chopped
2 c. grated cheese, divided

Cover wheat with water, bring to a boil, simmer 1-2 hours. Brown ground beef, onion, green pepper, and garlic. Drain water off and mix with the meat mixture. Simmer 30 mins. Add 1 ½ c. cheese and stir in. Before serving Top with remaining cheese. (Serves 16)

Honolulu on a budget!?

Staying in Honolulu can be an expensive proposition! When you eat out for each meal or even if you are lucky enough to have a small kitchenette it is a challenge to keep within a budget. Purchasing a half gallon of milk on Waikiki is a shocking experience this time it was only $6.00 but a year ago now it was $9.00 a gallon. After a year my husband finally found a hotel that has a small kitchen in it and it has been nice to be able to make meals there as well as eat out occasionally. The kitchen is pretty small and not very well equipped but it is fun to use local items to create new meals. Who can pass up fresh pineapple and mango I always try to get more than one meal out of one and so before I left to come I used ingredients from two other meals to make breakfast.

First I blanched the remaining asparagus for three minutes then placed it in ice cold water to keep the bright green color and then cut into bite sized pieces. Second fried the remaining bacon until crisp, cut it up and cut up the remaining ham.

Saute 1/2 of a medium onion in olive oil until transparent and then add the ham, bacon, and asparagus and heat until warmed through.
Add four beaten eggs and gently stir until the egg is cooked through.

Top with Parmesan Cheese and fresh parsley, chopped. (At home I would bake it in the oven for 15-20 minutes but we didn't have a skillet that could go into the oven.)
We served it with fresh pineapple, mango, and multi grain bread with Passion Fruit jelly.

It was so yummy but I just couldn't finish it all.

This is the kitchen where we stay.

Aloha for this trip!

Hams and Beans

One of the ways to stretch the grocery dollar is by planning several meals from one. We love to cook a large ham shank or a smoked picnic and serve it for a basic meal and then with the left over meat we make a variety of things. These cuts are great because they have the big bone which is great for making soups.

Ham and Beans

2-4 c. dry pinto beans, soaked over night
1 med. onion, chopped
ham bone and some of the meat
salt
pepper

Soak the beans over night, this helps the beans cook faster and eliminate some of the gas associated with dried beans. Place the bone, meat, onion, and beans in a large pan and cover with water. Bring to a boil, reduce the heat and simmer for several hours until the beans are tender (pull a small spoon full of beans from the pan and gently blow on them, if the skin pulls away the beans are done). Add salt and pepper to taste.

This is great served with warm Cornbread or soft rolls, and making a large batch allows you to freeze some for another meal.

(This was a meal that both my husband and I grew up having. My Grandfather would often eat this with milk and bread (together) and green onions. My Mother told me it was from his days during the great depression, and often the milk, bread and onions were the main meal with an occasional treat of ham and beans.)

Pasta Measurements

Linguine, Spaghetti, or Vermicelli:
4 ounces dry = 2 to 3 cups cooked
8 ounces dry = 4 to 5 cups cooked
16 ounces dry = 8 to 9 cups cooked

Macaroni, Penne, or Rotini:
4 ounces dry = 2 1/2 cups cooked
8 ounces dry = 4 1/2 cups cooked

Fine or Medium Egg Noodles:
4 ounces dry = 2 to 3 cups cooked
8 ounces dry = 4 to 5 cups cooked


(source Cooking Light)

Alcohol Substiutes

I have quite a few recipes that call for alchohol and so I have looked for a guide to substitutes and I found this one:

white wine: white grape juice, chicken or vegetable broth, ginger ale, water,mushroom broth

red wine: grape juice, cranberry juice, chicken, beef, or vegetable broth, flavored vinegar, tomato juice

brandy: white grape juice, apple juice, cherry, peach, or apricot syrup

beer: chicken, beef, or mushroom broth, white grape juice, ginger ale

rum: pineapple juice with almond extract or molasses, vanilla extract

vodka: water, apple cider or white grape juice mixed with lime juice

sherry: vanilla extract, orange or pineapple juice, coffee

(taken from Cusine at home)

Liguine with Clam Sauce and Asparagus with Bacon

Aloha once again. While searching the Web while Kerry was a work I came across a recipe for Linguine with clam sauce and decided to surprise him and fix it. I wanted to make a nice meal but felt some what limited by the size of the kitchen and not wanting to purchase a lot of groceries that will have to be stored when we go home. Typically I don't like Clam Sauce but this one turned out very well. Since I don't cook with alcohol I had to change it up a little and he would probably have liked a little more clam flavor but I just used the juice from the can of clams rather than buying a larger bottle of juice. I decided to make a nice fresh vegetable with it and a simple tossed salad.

I took the asparagus and tossed it with olive oil, salt and freshly ground pepper and wrapped it up with a nice piece of bacon. (I am kind of a bacon snob, I like the butcher cut rather than the thin stuff that you often find in stores. It doesn't cook down to quite as much) I browned them in a 500 degree oven for about 10 minutes, turning once. Then reduced the oven temperature to 350 for 15-20 minutes.

We enjoyed a nice meal at the Hotel while tropical storm "Felicia" prepared to come on the island. Fortunately the storm was much weaker than predicted.

Linguine with White Clam Sauce

8 oz. dry linguine noodles
8 c. water
1 T. salt
1 c. clam juice (drained from the can this is not 1 full cup if you want more flavor add additional juice)
8 oz. clams, drained (save the juice for the sauce)
1 T. garlic, minced
2 T. onion, chopped finely
2 T. olive oil
1 T. fresh parsley, chopped
1 T. butter
½ c. grated Parmesan Cheese
½ c. white wine (optional: you can use vegetable broth, chicken broth, juice from canned mushrooms as well as the mushrooms and or water)
¼- ½ c. pasta water (to thicken the sauce)

Bring water to a boil, add pasta and salt and cook until al’ dente. While the pasta cooks in a separate skillet heat the olive oil and sauté the onion until they become translucent add the garlic being careful not to burn. Add the wine or other liquid and bring to a boil. Before draining the pasta take the water required and add to the sauce, reduce by half. Add the clams, butter and the Parmesan Cheese and stir until the butter and cheese are melted gradually add the pasta and toss to cover adding the parsley on top.

It occurred to me that this could be one of my pantry meals because most of these ingredients could be stored. I love finding and or cresting new meals that can be a quick fix idea.

Seared Italian Pork Roast w/ Mushroom Gravy

Kerry has been cooking more for himself while he is in Honolulu now that he has a hotel that has a small kitchen in it. Eating out every night sounds fun until you really do it. He has been coming up with some of his own creations for years but this is one of his latest. He made this one for me last Sunday, a very nice meal! The meat was so tender that you could cut it with a fork.

He literally sears the meat on all sides
Then he adds the Italian Seasoning
Again he turns each side of the meat until the seasoning is seared on.
After cooking the meat on a higher temperature with the onions he lowers the temperature and adds the mushrooms.
Removing the heat and cooking the mushrooms, butter and gravy a little longer until thickened the meat has a few minutes to rest.

The end product is a beautifully seasoned roast with a delicious mushroom gravy that he served with rice.

Seared Italian Pork Roast w/ Mushroom Gravy

1 3-4 lb. Pork Butt Roast (2-2 1/2 inches thick similar to a 7 Bone Roast)

salt

fresh ground pepper

McCormick Italian Seasoning

1 large onion, cut lengthwise into 1/8ths

1/3 lb.Crimini mushrooms

2 T. vegetable oil

2 T. butter

Put oil in frying pan, heat on high until smoking. Sear edges of roast all around until browned. Season one side of roast with salt (light) fresh ground pepper, and enough Italian seasoning to hide the meat. Place seasoned side down in frying pan, sear until browned, about two minutes. Season other side of roast in the same manner, turn roast and sear the second side as well. Place in roasting pan, scatter the onion around the roast and place in a 450 oven for 45-60 mins.


Quarter the mushrooms and scatter around the base of the roast at the end of the above cooking time. Place back in the oven lower heat to 325 ad cook for another half an hour or until mushrooms are thoroughly cooked. Remove roast from pan, heat over burner until liquid is halved remove from heat add butter and stir until thickened. Serve over meat and or rice.

Aloha

Kerry, my husband, is working in Honolulu on the transit system. I am fortunate to get to go with him from time to time. While it is hard to be apart so much the time we have together is pretty special. We have several places that we like to visit when we are here.

Just wanted to share some of our favorite places to eat.
This is Sweet and Sour Chicken from On Dong a quiet little Chinese Place on King Street.

This is Garlic Shrimp from the Blue Water Shrimp Company. It is literally from a bus on Kuhio a block away from Waikiki. The sauce is so good I use all of it on the rice, but medium is as hot as I dare get it.
On the North Shore of Oahu we found a little place called Rosie's Cantina and were very sad that it is scheduled to close. After years they have lost their lease and so they are closing up for good. Kerry got his favorite Chile Verde (this batch was particularly good.)

My favorite are the Chicken Tamales. Few places make tamales very well and so I love these. I also love the salsa they make. Just wish I could get some of their recipes before they close.
(Thanks to Carol a friend who taught me to appreciate really good tamales.)

We keep saying that we need to try other places for dinner but it seems we keep going back for the good stuff.

Kerry has found a place that has a kitchen in it and so he is busy coming up with recipes of his own. What a treat!

Korean Yumminess

My husband Kerry lived in Korea for two years. He learned to love the food very much and has been able to share that with us in the years since, we never complain. Much like his own father Kerry is able to taste things and replicate in many ways or just come up with his own recipes.


Chap Chye

½ lb. fillet of beef
1 t. sugar
1 T. soy sauce
2 T finely chopped spring onion
1 t. finely chopped garlic
1 t. ground sesame seeds
¼ t. black pepper
1 T. sesame oil
¼ lb white Chinese cabbage cut in thin strips
¼ lb. carrots, cut in matchstick strips
¼ lb. onions, finely sliced
2 cucumbers, finely sliced
2 eggs, cooked in omelet strips
20 oz. cellophane noodles
soy sauce
sugar
salt
pepper
MSG, optional

Cut beef into paper thin strips and put into a bowl with the next seven ingredients. Set aside for 30 minutes while preparing vegetables.

Soak noodles in hot water for 20 minutes, then cut into 3-4 inch lengths. Stir fry all ingredients separately, until just cooked. Mix together on a large plate, season with soy sauce, sugar, salt, pepper, and MSG if desired. Serve hot.

and our family favorite...

Pool Gogi (Korean Fire Meat)

1-1/2 Tbsp sesame seeds
1/4 cup finely chopped green onion
2-3 cloves garlic
1/4 tsp salt
1/4 tsp black pepper
1/2 tsp crushed red pepper (Korean)
1 Tbsp sesame seed oil (toasted)
1/4 cup soy sauce
3 Tbsp sugar
1 lb beef sliced thin

Combine all ingredients into a large mixing bowl. Add beef one slice at a time by hand making sure that they are completely covered with the marinade. Cover, refrigerate and allow to marinate for four hours or more.

Cook until just browned but still medium rare on a grill (gas or charcoal preferred).

Serve with raw garlic, gochu jang (Korean red pepper paste) and leaf lettuce leaves. Make wraps by placing a small amount of cooked rice in a lettuce leaf, add a piece of meat, a half clove of garlic and some pepper paste. Roll up and enjoy.

Where's the Kim Chee?

Buffalo Chicken Salad

My daughter Cydney started doing this after she moved into her own apartment and it has become a family favorite for a quick fix. Simply make a green salad with your favorite"fixins" top with Tyson Buffalo Chicken Strips and Blue Cheese or Ranch Dressing. So quick, easy and good.

Pasta Milano

Pasta Milano

1-2 chicken breasts, baked or grilled

Italian seasoning
3 T. butter
2 T. olive oil
2 cloves garlic, minced
1 c. cream

1 4 oz. can mushroom pieces and stems, or fresh mushrooms
broccoli flowerets, if desired

sun dried tomatoes, cut in small pieces

pine nuts
bow tie pasta

Sprinkle the Italian seasoning on the chicken breast and grill or bake . Place pasta in boiling water and cook until al dente. Melt butter in oil and saute garlic. Add mushrooms. Simmer for 5 minutes. Add cream, sun dried tomatoes, pine nuts and let sauce reduce. Add broccoli if desired.

Rinse pasta and mix with sauce.

OR THIS ONE:

Pasta Milano II

4 boneless skinless chicken breasts cut up, or 10-12 large chicken tenders
8 cloves garlic, minced
1 med onion, minced or finely chopped
½ c. sun dried tomatoes (in olive oil)
2 T. butter
1 c. chicken broth
1½ c. Parmesan cheese
olive oil
1 T. fresh basil
bow tie pasta
1 c. sliced mushrooms
2 c. cream
2 T. butter
Roasted pine nuts (optional)

Prepare bow tie pasta according to directions on the package. In saute pan brown chicken in olive oil 3-4 minutes on each side. Remove from pan stir in a small amount of chicken broth to deglaze the pan. Add olive oil and butter and saute the garlic and onion until transparent, add mushrooms and cook for a couple of minutes more. Add remaining chicken broth and sun dried tomatoes. In separate pan melt butter, add cream, and bring to a boil, add Parmesan cheese and melt, mix with the vegetables and add bow tie pasta, chopped basil and roasted pine nuts.

Macaroni And Cheese/Comfort Food

When I was a little girl my mom and I would come to Utah to visit extended family. We would often go to Walgreen's across from Temple Square and have lunch. They had the best Macaroni and Cheese I had ever tasted. I have craved this comfort food recently and have tried to find recipe that might come close, this one was similar.

Macaroni and Cheese

4 T. butter
1/2 c. flour
3 c. milk
4 c. elbow macaroni, cooked
4 c. Cheddar Cheese
1 . Parmesan Cheese
2 c. breadcrumbs
1. 4 c. butter



Melt butter in a saucepan and add flour to thicken (a roux). Gradually add the milk to the roux and thicken to a Bechamel sauce, slowly add the cheese to melt. Add the cooked and drained macaroni to the sauce and mix well pour into a 9 x 13 pan. Melt the remaining butter and mix with the breadcrumbs and cover the the top of the macaroni. Bake at 350 for 30 mins. or until bubbly.



This can be made or a "Rainy Day." Simply freeze and the reheat at 375 for 50-55 minutes until heated through.

Herbed Chicken

In an effort to use some of my fresh herbs I decided to experiment with them a little. I felt this one turned out pretty well.

I took the chicken out the night before to thaw and then made the marinade in the morning and placed in the fridge, turning it throughout the day.
Herb Chicken Marinade

1/2 c. honey

1 lime, juiced

1 t. salt

2 t. fresh Rosemary, chopped

1 t. fresh Thyme

1 clove garlic, minced

1/2 t. ground pepper

2 T. olive oil

Place all of the ingredients in a zippered bag and add 4 boneless, skinless, chicken breasts (pounded to the same thickness). Place in the fridge and turn the bag several times. The chicken should be used with 4-6 hours. Fresh chicken could also be placed in the marinade and frozen, when thawed it will be ready to cook immediately.

Natalie's Spinach Salad

Natalie's Spinach Salad

spinach leaves
green leaf lettuce
Swiss cheese, grated
mushrooms, sliced
cottage cheese, (drained)

Dressing;

½ c. vegetable oil
½ c. cider vinegar
4 T. sugar
½ t.. mustard
1 t. poppy seeds
½ red onion, sliced thin
**Marinate dressing in the fridge for 1 hour before putting on the salad, just before serving.

Copy Cat Rebecca

Rebecca saw these "Salad Kabobs" in the Foodnetwork Magazine and decided that it would be fun to make some and take them to a family reunion. They were really cute. She made them on 10" Skewers and we decided that we would do them on a slightly smaller one next time but they were fun.

I still think that she is a Betty Crocker in the making!!!!