Correction

I'm making pimento cheese tonight and realized that there was an error on my recipe.  The amount of cheese should be 1/2 lb. (to make two cups shredded) instead of one pound. 

That's all.

And have a Merry Christmas!

Winter S.O.S!

Taco Soup earlier in the summer: if only we had fresh cilantro now!

Come this time of year, I seriously need some help and inspiration in the kitchen.  The only green things around are collecting ice in the freezer and the only foods I really want to make involve lots of butter, sugar, and oven time.  

A typical afternoon at 3:00 pm has me thinking:  Dinner in two hours.  What to make?  What to make?  And all I can think of are various soups.  The same ones we had last week (for four or five meals in a row).  It's the winter kitchen blues.  *sigh*

So, I'll share my list if you'll share yours.  Or I'll just share my list and hope you reciprocate.  Because it's the season for giving, right?  Both of us.  Right?

Top Go-To Meals in Clymerland
(aka: what I'm getting really bored of making right about now)

1. Chili and Cornbread (or rice)
2. Corn Chowder
3. Rice and Beans (okay, there's a non-soup!)
4. Irish Stew
5. Venison-Vegetable Soup (or just vegetable soup)
6. Sloppy Joe with Succotash
7. Peanut Stew with Rice


It's now 3:20 pm--shall it be Corn Chowder or Rice and Beans?

Egg Salad Cheat

No, this is not "mock" egg salad (I'm generally afraid of a recipe that uses that term).  It uses real eggs, but cooks them in a different way if you don't feel like hard boiling and peeling them or just don't have the time.  And no one will know the difference.  *smile* 

So what's the cheat?  Poaching.  

Simmer some water in a skillet, crack the eggs into it, cover the pan, and gently steam until you can tell (with a gentle prod) that the yolks are cooked.  This takes about five minutes.  Slip the eggs onto a plate and cool in the fridge or freezer if you want to use them immediately.  NO PEELING NECESSARY!  Just chop the eggs on a cutting board and make your salad.  Easy, wasn't it?

Peanut Butter Dip

Here's a quick, easy recipe for peanut butter dip that is not too sweet and tastes great with apples.  A great any-time-of-day snack.  I think it could also be a great spread in a sandwich--the yogurt "lightens" the peanut butter and makes it more spreadable.  I use Zimmerman's Natural peanut butter which has no sugar and just a little salt.

 Peanut Butter Dip

1/2 cup plain (or vanilla) yogurt
1/4 cup peanut butter
2 TBSP sugar (or less if using sweetened yogurt or peanut butter)
splash of vanilla
pinch cinnamon


Whip ingredients together in a bowl until incorporated and fluffy.  Dip!

Pimento Cheese

As is so typical of my food saga stories, this one began with a craving, continued months later with a disgruntled me complaining of the mass-produced, store-bought version prompting a lengthy internet search for recipes followed by lots of testing, and ending--FINALLY--with a recipe I love and can call my own.  Of course, this all happened about a year ago too.  *smile*

Pimento cheese.  I honestly didn't know it was such a nostalgic southern thing until I started reading people's stories that went along with their recipes.  Memories of their grandmothers making dainty "pimenta cheese" sandwiches on white bread with the crusts cut off.  Hey now.  We'll have none of that here.  I wanted a good, stiff pimento cheese (not the kind dripping with mayo!) that could talk back to a crust and leave you wanting more no matter what side of the Mason-Dixon line you grew up in.

And here it is folks.  Oh, just a note about the peppers.  I know this is called pimento cheese, but I kinda cheated and used plain ol' red bell pepper.  Even at $1 a piece, it beats paying for a tiny jar of pimentos, and I thought it tasted just as good.  I made this with fresh, raw peppers as well as roasted ones.  It was delicious both ways. 

Pimento Cheese (and cheese ball--read to the end!)

2 cups shredded sharp cheddar cheese (may use 1/2 Monterrey Jack) about 1 lb.  1/2 lb. total

4 oz. cream cheese, softened
2 TBSP minced onion
6 TBSP mayonnaise
1/4 tsp black pepper
1 tsp Worcestershire sauce
1/2 cup red bell pepper, chopped (usually 1/2 a pepper)

Place everything except 1/2 of the shredded cheese and the bell pepper in a food processor and blend until smooth.  Add the remaining cheese and red bell pepper and pulse until incorporated.  (I like my pepper pieces and some of the cheese to remain intact rather than  blended into one orange mess--see picture below)  Alternatively, place all the ingredients in a bowl and stir together until they're thoroughly mixed!  Tastes better after a day or two in the fridge.  If it lasts that long.   It will stiffen up in the fridge (which makes it a great pretzel dip!) so get it out to warm a bit if you want to spread it for sandwiches.  Other ways to eat it: as a veggie dip, on a burger, in a grilled cheese sandwich, tossed with mac n' cheese, or just straight off your tasting finger!

 the texture I like

size of onion mince vs. chopped pepper

 

To make this into a cheese ball, just add less mayonnaise (I used 4 TBSP instead of 6) and form it into a ball after it has been refrigerated.  The one below I rolled in a mixture of chopped parsley and toasted sliced almonds.  Use a small knife or cheese spreader to serve this.

Hummus, My Way

As if we all needed another recipe for hummus.  But after so many times of  randomly throwing hummus together and getting such varied results I finally started keeping track of what I did and got the recipe down the way I like it.  By the way, I costed this at about $1.65, most of that being the chickpeas.  If you cooked your own from dried beans, it would be even less!

Anita's Hummus
(servings:  ummmm . . . depends on the day!)

 1 16-oz. can chickpeas (1 1/2 cups), drained with juice reserved
1 clove garlic
2 TBSP tahini
2-4 TBSP lemon juice (towards the higher end if using fresh lemon)
1/2 tsp salt
pinch of cumin, pinch of black pepper
1 TBSP reserved liquid from chickpeas


Instructions

Place all ingredients except for the reserved liquid into the bowl of a food processor fitted with the standard chopping blade and whiz it smooth.  This is one food I can't seems to make the way I like it except in a food processor. With blenders, I seem to have to add too much liquid to get the texture I really want.  In the food processor I pulse and scrape, pulse and scrape a few times, and then let it whiz for quite a while until it is very smooth.  If you add too much liquid early on, the chickpeas will always stay a little lumpy/grainy, which is fine if you like that texture.  I like mine creamy, so I add the extra liquid (usually about one TBSP as written) at the end just to thin it a little.  You could also add olive oil to loosen it up if you like.  I like my hummus creamy and pretty thick, so that it is easy to scoop up on a pretzel.

Taste and correct the seasonings as you like it.  I like a bright lemon flavor, which is why my recipe has such a wide range of acceptable amounts.  Since it's cheaper and easier to always have on hand, I often use the bottled juice (forgive me!) which seems to take less to get the brightness I like.  Also, not all tahini is created equal.  I start with 2 TBSP and then add more if I have a mild tahini.

Speaking of tahini, it is the reason I costed my recipe.  It can be pretty pricey but if you tend to use it just for hummus, it will last a long time and the cost per batch isn't too bad (about 50 cents).  

I like to serve our hummus swirled about with olive oil and za'atar (a Mediterranean blend of herbs, salt, and toasted sesame seeds--I found a great source at Ten Thousand Villages in downtown H'burg) and scooped up with mini-pretzles (since Gibbles has been sold my new favorite is Utz Wheels) or flat bread.  YUM! 

p.s. and if you've figured out how to make thick, creamy hummus in a blender, let me know!

Pizza/Pasta Sauce

I've gotta have a record of how I made sauce this year; otherwise, come next September I'm bound to go searching through my recipe binder NOT being able to find the chicken scratch I wrote down and NOT remembering what I want to do differently or the same.

Whether or not it was written down, I'm not sure I'll be able to replicate the eagerness of my little helper.  Why is it that once kids master the skills for washing dishes/helping can/pulling weeds/______________(fill in this blank with any other mundane household chore you are looking forward to your kids doing) they no longer have the desire to help do these things? 

So, we made sauce (Atticus keeps calling it "salsa") this year.  Early September.  I had mostly paste tomatoes to work with which was great!  And here's what we did:

20 lb. paste tomatoes, washed and quartered

2 medium onions, quartered

6 cloves garlic, smashed

4 green peppers, seeded and cut in large chunks

Simmer tomatoes, onions, garlic, and peppers together in large saucepans until vegetables are soft (about 1/2 hour).  I also broiled the onions and garlic in a little oil first, but don't know as I'd got to the trouble again.  Strain this mixture and run though food mill.  By first straining it, I removed 3 quarts of juice and made my base thicker.  

My eager helper loved to watch the curls of tomato, onion, and pepper peels come out the end of the food mill.  He noted that it looked like "poop!".  Yep, it really does.

Once the tomato mixture is all through the food mill (and, like the thrifty person you are, you've also run the "poops" through another time or two to get it ALL out), add the following:

1/2 cup sugar

3 TBSP salt

3 TBSP Italian seasoning

2 bay leaves

Simmer this on the stove until it thickens.  I simmered it about 90 minutes before removing the bay leaves and deciding to add:

1/4 cup cornstarch dissolved in 1/4 cup water

Stir sauce while adding cornstarch to avoid lumps (I picked some out while ladling the sauce into jars).  

At this point I really loved the flavor of the sauce and thought it had a good consistency.  Then I had to go ahead and add some sauteed peppers, onions, and garlic to make it chunky.  Not sure I would do this again, but I haven't used it yet on pizza, so I'll give myself some time (maybe about a year?) to think about that.

I used:

2 onions, diced

6-7 peppers, diced

4 cloves garlic, minced

little bit of olive oil

Then I stirred in:

______ cup chopped fresh basil

Yes, that is what I wrote down.  Maybe about a cup?  I simmered the sauce another 10-15 minutes before ladling it into clean pint jars and processing it in a boiling water bath.  I added 1/4 tsp of lemon juice into each jar too since I was paranoid about it not being acidic enough with the addition of all those extra veggies.  This yielded exactly 9 pints which should make 18 pizzas!

Any advice, tips, or killer recipes to share?  I'm still a novice at this and by no means have I settled on this as my recipe yet.

Happy canning!