Things are busy around the farm, but we've still got to eat. Fortunately, I like to cook. And even though our budget is a bit cramped at times, we still manage tasty meals. From time to time I come up with something new that might even be worth sharing. That's what this page is for.
1/12/2005 Chicken Black Bean Chili
In a large pot, mix 2 cups tomato sauce and 1-2 cans black beans (or use reconstituted dried beans if you've got the time). Bring to a low boil. Put a couple of tablespoons of olive oil in a saucepan and heat to medium. Cut four chicken breasts into 1/2 inch cubes. Brown them till they look nice in the olive oil, then add to the pot. Meanwhile, chop 1 onion and 1 green pepper. Add a little more olive oil and a tablespoon or so of garlic to the saucepan, then saute until the onion is transparent. Put that into the pot too. Add chili powder or salsa to taste. Boil down for at least half an hour, until you get to a thickness you like and the chicken is done through, stirring frequently so it doesn't burn on the bottom.
5/10/2003 Sauce for Fish
I came up with this one for some poached salmon tonight, and it turned out pretty yummy. Melt 3 tbsp butter in a large saucepan and add 1/2 cup chopped mushrooms. Cook over slow heat until the mushrooms are well-browned and softened. Remove the mushrooms and add another 2 tbsp butter and 3 tbsp flour. Cook the flour and butter slowly into a roux. Mix 1 1/2 cups milk with one egg yolk and beat slightly. Add the the roux and cook over medium heat until thickened. Add 1/4 cup diced parmesan cheese, the cooked mushrooms, and one small can of crab meat. Taste and adjust salt as needed. Cook until well-thickened and the cheese has melted.
11/27/2002 Actual Roast Beef
Our crockpot was out on loan so I actually had to dig up a recipe for roasting beef in the oven. And you know - it's much better than crockpot-stewed beef. Take the roast (I used about a three-pound rump roast) and dredge it in flour. Heat some bacon grease in a dutch oven or a large cast-iron skillet. Brown the roast on all sides. Add one onion, coarsely chopped, and one large clove of garlic, sliced. Salt and pepper to taste. Add two cups beef stock if you've got it, or one beef bouillion cube and two cups water if you don't. Bake at 350 for about three hours.
11/8/2002 No-fail Ribs
This is the easiest way to cook country style pork ribs that I know, and it's always a hit. First, set up your baking environment. Preheat the oven to 350. For 2-3 pounds of ribs get a 13x9 glass baking pan. Put about 1/2 inch of water in the bottom; this helps keep the ribs moist and keeps the drippings from smoking up your kitchen. Put a wire rack on top of the pan; I use the same one that I use for cooling cookies (just wash well in between!). Put the ribs on top of the rack. Now mix up a sauce. Easy basic sauce: 1/3 catsup, 1/3 mustard (not that silly yellow French's stuff, please), 1/3 maple syrup. You can vary this, of course: honey or molasses instead of the syrup, tomato paste or salsa instead of catsup, dry mustard instead of made mustard. Or add some Tabasco sauce if you like it hot. Or even a dash of peanut butter. Anyhow, smear the sauce on top of the ribs, and bake 'em for 90 minutes. If there's extra sauce, baste halfway through, but that's not required. Eat and grunt like a satisfied piggie.
10/31/2002 Cheeseburger Pie
Chop up about 1/3 of an onion. Brown a pound of hamburger with the chopped onion - add some chopped mushrooms if you've got 'em. Salt and pepper to taste. Make up a packet of brown gravy. Put the browned beef in a deep 9" pie plate. Add enough gravy to make a nice stew texture, mix well. Top with cheese slices - American is fine for this. Then for crust, you have two choices. The first is a layer of mashed potatoes. The second is biscuit crust, if you're feeling ambitious enough to make biscuit dough from scratch. Either way, top the pie with the crust, cut a few steam slits, and bake at 450 for about 15 minutes. A great favorite of the toddler and acceptable to adults as well.
6/15/2002 Porketizer
Slice thin 1/2 pound Chinese barbecued pork, 10 largish mushrooms, and one red bell pepper. Heat 2 tbsp butter and 1/2 tsp sesame oil in a non-stick skillet. Saute the mushrooms for a few minutes and then add the other ingredients. Cook slowly until peppers are softening. Add a sauce made of 1/3 mustard, 1/3 catsup, and 1/3 maple syrup. Heat until sauce is thickened and bubbly.
3/8/2002 Baked Semi-oriental snapper
Oil a glass baking dish and arrange a layer of red snapper filets (other relatively firm fish such as halibut or even salmon should work just fine) on the bottom. Peel and slice one orange and place the orange slices atop the fish. Drain one can of sliced water chestnuts and arrange atop the fish and orange slices. Make a sauce of: 1 tbsp soy sauce, 2 tbsp lemon juice, 1 tbsp lime juice, 1 tbsp olive oil, 1 tsp sesame oil, one crushed clove of garlic, and 1 tsp powdered ginger. Mix well and spoon over the fish and toppings. Bake at 425 for 25 minutes.
12/23/2001 Mashed turban squash
Start with one 6" turban squash. I'm sure you could use a couple of acorn squash, or most any other winter squash or pumpkin, but we grew lots of turban squash. Cut in half and scoop out the seeds and strings. Place the halves cut side down on an oiled cookie sheet, and bake at 350 for 1 hour. Meanwhile, fry half a dozen slices of bacon to a crisp. When the squash is cooked, scoop the pulp into a bowl. Add the crumbled bacon, 1/4 cup of melted butter, and 1/4 cup of brown sugar. Mix and mash well.
9/17/2001 Crack Chocolate
Put in the blender: 1 tsp vanilla, 2 tsp sugar, 1 cup chocolate chips, 3/4 cup milk (warmed). Blend until smooth. Add 3 ounces cream cheese. Blend until smooth. Pour into cups and refrigerate or freeze until set.
7/22/2001 Potato-stuffed Squash
Cut two summer squash in half and scoop out the seeds. I used 4" Eight Ball (round zucchini), but regular zucchini 6 or 8 inches long should work just as well. Wash two potatoes and nuke on your microwave's baked potato setting. Let the potatoes cool, then cut in half and scoop out the cooked insides to a bowl, discarding the skins. Add 2 tablespoons of melted butter and a third of a cup of shredded cheddar cheese. Mix well. Stuff the squash with the potato mixture and place in an ovenproof dish at least an inch deep. Sprinkle with paprika. Pour a cup of chicken stock into the dish. Bake at 400 degrees for 45 minutes, until the squash are tender.