Sunday, November 24, 2013

Kale with Creamy Cashew sauce

2 lbs kale
1/2 cup raw cashews
1/2 cup unsweetened soy milk
1 tbls onion flakes (optional)
1 tbls Dr Fuhman's VegiZest (optional)

Remove the thick stems from the kale and discard
Place the kale leaves in a large steamer pot. Steam 10 to 20 minutes
Meanwhile place remaining ingredients in a blender and blend till smooth
Place kale in a colander and press with a dish towel to remove some of the excess water
In a bowl coarsly chop and mix kale eith cream sauce. 

Sunday, October 13, 2013

Chili Verde

Well, another chili cool off has come and gone. There were 12 of us this time. So completion was a bit stiffer, but we have another success, and another award. 

I always wanted to know how to make chile verde. So I searched the Internet until I found one I liked.
Found it on Simple Recipes. 

Of course I did it my way.  

1/2 lbs tomatillos
2 jalapeños
1 poblano pepper
3 tbls minced garlic
1large bunch cilantro 
1 large onion
4 lbs pork roast
1 small can green chilies
Salt and pepper
2 tsp oregano
1/2 cup Sour cream
2 cups chicken stock

Husk the tomatillos and slice in half. Half the peppers, and remove the seeds. Place on a baking sheet until the tomatillos are browned and the peppers and charred.

Put the peppers in a zip lock bag and let sit for 5 minutes. This will help the skins to loosen so they can be removed. 

Place the skinned peppers, garlic, cilantro and tomatillos in a blender and blend until smooth. Set aside. 

Cut  the pork in chunks, so it easier to cook. 

Brown in a skillet with the sliced onions and salt and pepper. Don't cook the meat all the way. 

 Add the meat, oregano, onion,  blended contents and chicken stock  to a crock pot. Cook on low 5 hours. And the sour cream and serve. 

Sunday, September 22, 2013

Granola Bars

2 1/2 cups (230 grams) old fashioned rolled oats
1/2 cup (80 grams) whole nuts, coarsely chopped
1/3 cup (113 grams) honey
1/4 cup (56 grams) unsalted butter, cut into pieces
1/4 cup (50 grams) packed light brown sugar
1/2 teaspoon vanilla extract
1/4 teaspoon kosher salt
1/2 cup (60 grams) dried fruit, coarsely chopped
1/4 cup plus 2 tablespoons (67 grams) white chocolate chips
2 bananas 

Prepare Oven and Pan
Heat oven to 350 degrees F. Line bottom and sides of a 8-inch or 9- square pan with aluminum foil. Then lightly oil or spray with cooking spray.

Combine ingredients in a large bowl. Mix well. 

Press the mixture into pan make sure it is tightly packed and even in one layer. 

Bake 30 minutes until they it has lightly toasted. 

Remove from the oven and let cool before cutting into bars. Then refrigerate to set.  

The Story of Cheese

In the beginning God created the cow, and He saw that the cow was good, and He gave the cow to man. He said " take this cow for she gives milk. It will sustain you."
Man was very pleased and took the cow and the milk. Man enjoyed the fresh milk and declared it good. 
But soon man was not pleased, for the milk soured. He wanted his milk to be portable as he traveled through out the land, and he asked God how can he make the milk portable and keep it from souring? 
God told man in order to make the milk portable and not sour he needed to make the milk solid. 
Man was so excited by this, but yet puzzled. "How Lord do we make the milk solid?  Surely only you can do this". And God smiled. 
"Take the rennet from the sheep's stomach and add it to the milk. Mix it well, and that will make the milk solid." 
So man went off excited. He found a way to extract the rennet and added it to the milk. 
Man mixed and stirred the milk. And lo the milk started to separate and solids formed. Man was in awe. He took the solids and ate of them and declared them good. 
Then man said to God "what should call this wonderful treasure?"And God said "you shall call it cheese. And it will be good and portable and won't sour."
And man took his cheese with him though out the land and it was good. 

Wednesday, September 18, 2013

Cheese Soufflé, a short story

Peggy stood at the stove looking  at a lumpy gooey pale yellow puddle in her cassarole dish. She blew her bangs out of her face and sighed. 

"I''m never going to get this right". She picked up the dish and and scraped the contents down the garbage disposal.
Another attempt down the tubes. She looked at her recipe again. No one understood. No one would ever understand he obsession to make the ultimate cheese soufflé.  

She had a signed photo of Martha Stewart hanging over the stove and "The Art of French Cooking" prominently displayed on the counter. Her friends thought she was a fanatic. They couldn't figure out why she idolized celebrity chefs. 

She wanted something different for this party. Something other than hot dogs and cheese whiz with crackers. 

She looked at her ingredients again...Egg whites, flour, gruyere, butter, Parmesan.... where did it all go wrong...

Saturday, September 7, 2013

Butterscotch pie

4 tbls butter
1 cup brown sugar
1/3 cup flour
3 egg yolks
2 cups milk
2 tsp vanilla
.... And a mound of whipped cream

 in saucepan, Melt butter until a light brown.  Add brown sugar and flour, Mix untill well blended. In a small bowl blend milk,  egg yolks and vanilla. Add milk beaten eggs and vanilla. Add egg mixture a little at a time so The eggs dont currdle  Continue cooking until thick and bubbly. Pour into a pre-baked pie shell and cool. When ready to serve top with whipped cream.

Friday, September 6, 2013

Banana Cake

Well it's pot luck time again. At work we seem to do this about once a month. 
I discovered the jalapeño cream corn. For this one I made a banana cake.   

3 mashed bananas
2 1/4 cups flour
1 1/2 cups sugar
2 eggs
2 tsp vanilla
1/2 tsp salt
1 tsp baking soda
 1 1 1/2 baking powder
1/2 cup butter
1 cup butter milk
1 cup chocolate chips (optional)

In a large bowl mix the dry ingredients.
In a second bowl melt the butter in the microwave for 1 minute. 
Add the buttermilk, vanilla, and eggs to the melted butter. 
Add the dry ingredients to the butter egg mixture. Add the bananas and chocolate chips. 
Mix well. 
Pour into a 9 x 13 pan. Bake at 350 for 40 minutes, or a toothpick stuck in the middle comes out clean. 
Frost with your favorite frosting. 

Wednesday, July 24, 2013

Hot Dog Days.

There is nothing like grilling hot dogs. The sizzle, the smell. The fun that usually goes with a cook out. It says Summer Time!

I have some ideas for some different toppings. Try a taco dog, or a burrito dog, or maybe a pizza dog. Hot dog Nachos or that old childhood favorite hot dogs and spaghetti. Then there are chili dogs and Chicago dogs. How about a Hawain Dog? (add pineapple and sweet and sour sauce.)

Sunday, July 21, 2013

Peanut Butter Cookies

So it’s a busy Sunday in the kitchen.  The morning started off with biscuits, and sausage gravy. Then I made a sour dough starter. It is now happily bubbling away. I can’t wait to use it next weekend.
I've got butter softening to make peanut butter cookies. They will be dipped in chocolate.

The family reunion is coming up in a month. Mom said “You’re the cook” plan us a menu for the week.  I have some ideas. I've been thinking dishes like, steak brushed with rosemary infused olive oil, grilled chicken with a white barbecue, pasta with fresh spinach and beans with a lemon sauce, and of course beans and corn bread, fried chicken and grilled corn with Parmesan cheese. Maybe a chocolate pie

And I have recipes to start organizing for the cookbook.
--Thanks to the cousins for providing some goodies.  I've been working on that. And so yeah, A very busy Sunday.

For the peanut butter cookies:
Preheat the oven to 375

½ cup butter softened
½ cup peanut butter
½ cup white sugar
½ cup brown sugar
½ tsp baking soda
½ tsp baking powder
1 egg
1 tsp vanilla
1 ¼ flour

For the dip: 8 oz Hershey Crunch bars melted.

In a large mixing bowl beat butter and sugar and peanut butter with an electric mixer. Add the egg soda and baking powder. Slowly add the flour.
Chill for ½ hour.
Scoop out teaspoon full roll in a ball and flatten onto a greased cookie sheet. Take a fork and press into each cookie, turn the fork at a 90 degree angle and press again to get a tick tack toe pattern on the cookie.
Bake for 7 to 9 minutes Cook on a rack.
Next melt the chocolate candy until smooth. Take each cookie and dip part way into the chocolate.
Let dry in a rack.

When the chocolate sets up… enjoy with a nice tall cold glass of milk. 

Sunday, July 14, 2013

Cherry Limeade Pie

Sunday dinner for two? Looking  For a special meal for two? OK, how about steak with a mushroom sauce, rice pilaf, and asparagus with lemon. Followed by a slice of cherry-limeade pie. 
Sounds good, yes? 

Start with pie. Since this has to chill a few hours before serving. 
You need one graham cracker crust
1/2 cup lime juice
4 eggs
18 oz sweetened condensed milk
1/2 cup cherry juice 
4 tbl water
15 maraschino cherries. 

For the filling:
Separate the egg yolks from the whites and place in a separate bowl. Put 3 yolks in one bowl and the 4th yolk in its own bowl. Set the whites aside. 
Beat the 3 yolks with a wire whisk. Slowly add 3 tbls of water and 14 oz of the milk. Blend until smooth.  
Pour into pie shell. 
Beat the other yolk, water, cherry juice and remainder of milk. Blend until smooth. Pour over lime mixture. 
Bake 25 to 30 minutes at 325 degrees.

For the meringue:  
While the pie bakes place the egg whites in a mixing bowl. Start with the mixer on low and start beating the whites, when they start to foam add cream of tarter and slowly turn the mixer up to medium. Add the auger 1 tablespoon at a time. Continue mixing until stiff glossy peaks form. 
When the pie comes out of the oven torn up  temp to 350, spread the meringue    on the pie. Make sure none of the filling is showing. Bake 15 minutes to set the meringue.  
Refrigerate pie for at least 2 hours before serving. 
Before cutting, sprinkle the maraschino cherries on top. 

Wednesday, July 10, 2013

Mocha Java Chocolate Cake

1 cup cocoa powder (unsifted)
2 cups fresh brewed coffee  
1/8 tsp coffee extract
2 3/4 cups flour, all-purpose (sifted)
2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup butter (or margarine, softened)
2 1/2 cups sugar
4 large eggs
1 1/2 teaspoons vanilla extract
    1) To make the cake: In medium bowl, combine cocoa with boiling water, mixing with wire whisk until smooth. Cool completely. Sift flour with soda, salt, and baking powder. Preheat oven to 350 F. Grease three 9 by 1-1/2 inch layer cake pans. Line with parchment paper. Grease paper and lightly flour pans. Set aside. In large bowl of electric mixer at high speed beat butter, sugar, eggs, and vanilla, scraping bowl occasionally, until light, about 5 minutes. At low speed, beat in flour mixture (in fourths), alternately with cocoa mixture (in thirds), beginning and ending with flour mixture. Do not overbeat. Divide evenly into pans; smooth top. Bake 25 to 30 minutes, or until surface springs back when gently pressed with fingertip. Cool in pans 10 minutes. Carefully loosen sides with spatula; remove from pans; cool on racks.
    To make the coffee mousse filling:
    Yield: 8 servings of coffee mousse


    2 cups evaporated milk
    2/3 cup strong coffee
    2/3 cup brown sugar
    3 egg yolks
    1 envelope unflavored gelatin, softened in 3 tablespoons cold water
    1 ½ cups heavy cream

    In a medium saucepan, combine the evaporated milk and coffee; cook over low heat, stirring occasionally, until it just starts steaming. In a separate bowl, whisk together the egg yolks and brown sugar.

    Add ½ cup of the hot milk to the egg mixture, whisking constantly, until the mixture is thoroughly combined. Add the warm egg-milk blend back into the hot milk in the saucepan and cook over low heat, stirring constantly, until the mixture reaches 165 degrees on a digital candy thermometer. Remove from the heat and stir in the softened gelatin. Chill the coffee custard thoroughly.

    Beat the 1 1/2 cups of cream in a separate bowl until stiff peaks form. Thoroughly stir ½ cup of the whipped cream into the chilled custard, and then gently fold in the remaining cream. The coffee mousse is ready when the custard is thoroughly incorporated into the whipped cream, and no marbling shows. Serve the mousse chilled.

    This coffe mousse recipe makes 8 servings.

Saturday, July 6, 2013

Lemon Chicken Pizza with Spinach

Cute. This happens to be one of those things to reproduce at home. This cute little bite of culinary bliss came from Old Chicago. 
It is a thin crust topped with a lemon garlic sauce, grilled chicken, sun-dried tomatoes, fresh spinach, and a lemon vinaigrette. The cheese tasted like an Asiago Parmesan blend. 
The drinks were a sparking effervescent mix of pomegranate and ginger ale.  
The only set back--The pizza was not warm enough. 
But I will be attempting to make this succulent wonder at home soon. Wish me luck. 

Monday, June 10, 2013

Broccoli Chicken and Rice

Chicken Broccoli and Rice. This is one version. I got this recipe from a friend. She doesn't use the paprika or celery, and she serves the brocolli on the side. There is probably a few other changes, but.. 


1/2 lbs chicken, cubed
1/2 cup celery, chopped
1 cup broccoli florets
1/2 Tbl onion powder
1/2 tbl garlic powder
1 tbl paprika
1 can fat free cream of chicken soup
1 cup light sour cream
2 bullion cubes
1/4 hot water
3 cups cooked rice
salt and pepper
2 Tablespoons olive oil

Add 2 tablespoons of olive oil to a large skillet. Add cubed chicken, selery, brocolli and salt and pepper. Saute for 10 mins.

  Mircowave 1/4 cup of water for 1 minute. add the bulion cubes and let disolve. Add the broth to the chicken.   Stir in the sour cream and and soup. Mix well and contunue simmering for another 10 minutes.   Serve over hot rice.    



Monday, June 3, 2013

Beef Stew

My favorite comfort food, beef stew.

1 1/2 chuck roast cut in small pieces
6 red potatoes, diced
8 oz frozen peas
1/4 large onion chopped
1 clove garlic minced
1 rib celery chopped
1 large carrot chopped
3 diced tomatoes, or 1 can of diced tomatoes
1/4 cup flour
Steak seasoning
Worcestershire sauce
Steak sauce
beef bullion

Dice the carrot, onion, garlic and potatoes, and set aside. Add flour salt, pepper and pieces of meat to a plastic bag.  Seal it and shake well. Let it rest for 5 minutes, then empty the contents in to a colander.
Sift off the excess flour, and add the meat to a hot oiled deep skillet. Brown the meat on medium low. Take care not to burn the flour.
Meanwhile. to a small stock pot, add water bullion, and the all the veggies except the peas.
Bring to a simmer and add the meat. Let it continue to simmer until potatoes and carrots are tender.

adjust the seasoning with Worcestershire and steak sauce, and turn down to low. Continue cooking for 1 hour. Add the peas. cook for additonal

My favorite way to serve is with warm bread and a glass of cold cold milk. Enjoy

Sunday, June 2, 2013

Steak Italiano

Lidia oh Lidia. Have you met Lidia?

Here in Kansas City is one of her restaurants. It's on my list to visit one of these days. 
At this particular restaurant they feature a steak and potato dish.  
This is my version of that recipe. I call mine "Steak Italiano". 
This is really good. The steak tender, the fries crisp, and just hint of sweetness from the veggies. This is good eating KC style. The boy sat up and said " more please"

1- 10 oz strip steak
1/4 small onion
 1/2 red bell pepper
1/2 green bell pepper
1/2 yellow bell pepper
2 cloves garlic
4 oz can sliced mushrooms
1/3 cup marinara sauce
3 tbl olive oil
Frozen steak fries
Seasoning salt
Salt and pepper

For the fries, preheat  oven according  to package directions. Put a single layers of fries on a greased cookie sheet. Cook to package directions.
In a large skillet heat oil. Add the steak. Season with salt and pepper. Cook 7  minutes on medium heat. Season the other side also. 
Meanwhile slice the peppers, onion,  into small strips. Mince the garlic.
After desired doneness, remove the steak from the pan. 
Add the veggies to the pan. Stir fry until tender. Add the marinara sauce. Cook on low heat another 5 minutes. 
Remove fries from the oven, sprinkle with seasoning salt. 
Slice the steak into strips. Serve steak, add veggie mixture on top of sliced steak. Add the fries on the side.

Tuesday, May 28, 2013

Broccoli and Pork Salad

Seems like every one has a broccoli salad. Well here's mine. It is a Broccoli Pork Salad.

Seasoned Pork cooked and cut into strips
2 bunches of broccoli 
2 Roma tomatoes chopped 
1/2 cup celery
1/2 cup craisins or grapes
Bell pepper cut in small strips
3 tbl chopped onion
1/4 shredded mozzarella 
1/2 chopped nuts
Favorite dressing

Chop broccoli into small florets. Place in a large bowl with the strips of pork. 
 Add chopped tomato, onion, celery and peppers. Toss well. 
Sprinkle on the cheese and nuts. 
Top with a favorite dressing.

Friday, May 24, 2013

Hamburger Whoopy

When I was nine or ten I wrote down my first recipe in Gram's cookbook. I called it Hamburger Whoopy. It was very simple. I browned hamburger, added cream of mushroom soup, a little milk, mixed it together, and served it over mashed potatoes.

My other Granny used to make Beef Stroganoff, and pour it over potatoes and noodles. So this was my young version.

Today it's a little more sophisticated, adding onion and garlic, steak. Sauce and Worcestershire sauce.
1 Lb ground beef
1/2 med onion
1 4 oz can of sliced mushrooms
1 Tbl garlic powder
1 Tbl steak sauce
1 Tbl Worcestershire
1 Tbl vinegar
1 can cream of mushroom soup
1/2 cup light sour cream

Brown the ground beef. Add salt and pepper, garlic powder, steak sauce, soup, mushrooms - including the juice, and Worcestershire. Let simmer while the noodles boil.

Fill a 2 quart sauce pan about 2/3 full of water, and bring to a boil. Add salt and 3 cups of noodles. I like rotini or egg noodles. Cook 8 minutes.

When the noodles are cooked, drain the water. Add the sour cream to the meat and mushrooms. Fold in well.
Serve over the hot noodles. Enjoy.

Thursday, May 23, 2013


Gyros and Family

Lunch with a cousin. It's called That Lebanese Place. It is in Springfield, Missouri in the historic district.
We lunched there last Saturday with cousin Jean. She is a kick.
So she took us, yours truly and the curmgeon, on a culinary journey to the middle east. Kabobs and hummus. Tabbouleh and baba ghanoush. Yum. And I'm the one who doesn't like eggplant.
This was a feast for the sences. Everything was so good. The ingredients tasted fresh and lovingly prepared.
If I am back that way. It will definitely be a stop over.
Oh, don't forget the baklava!

Quick Hummus
1 Can chick peas or white beans
1/3 Cup tahini (sesame paste)
3 cloves garlic
Lemon juice
Olive oil

Drain the beans, but reserve the liquid. Add the garlic. Mash or blend well. I use a stick blender. Fold in the tahini, lemon juice and olive oil. If it is too think add some of reserve liquid. Salt to taste.
Before serving drizzle a little more olive oil and paprika.

Sunday, April 21, 2013

The Adam's Family Cookbook

The Adams Family Cookbook is a work in progress. I'm putting together recipes, stories and photos of my my Grandmother and my Great Aunts. I think some folks in our family will really enjoy it. Also it can be something to share with the next generation.

I am still in the gathering stage.  The cousins have been wonderful pulling up all sorts of things from Chicken Spaghetti to Pink Stuff, and my Granny's Oatmeal Bread. Every time I get a new envelope in the mail it's like Christmas. hee hee.

Of course being a southern family, no cookbook would be complete without a Praline recipe. or Mom's Jambalaya. So I'll keep going here.

By the time our Reunion comes around in September, i should have a rough draft. Or, that's the goal anyway. Wish me luck. I have another cousin to ask.

Wednesday, April 17, 2013

Best Ever Meatballs

Easy yummy meatballs.

1 pound lean ground beef
1 egg
1/3 cup bread crumbs
2 tablespoons Italian seasoning
1/4 cup Italian cheese
2 tablespoons onion minced
2 cloves garlic minced

Makes 18 meatballs

Put all the ingredients in one bowl. Mix well. Pinch small amounts of the meat mixture form into a ball and add to a greased baking dish. Bake at 275 for 25 minutes until browned and cook through.

These are now ready for your favorite sauce. Enjoy

Sunday, April 7, 2013

Reese's Peanut Butter Cup Cookies

1 cup butter
3/4 cups brown sugar
3/4 cup sugar
1 teaspoon vanilla
2 eggs
2 1/4 cups flour
1 teaspoon salt
1 teaspoon baking soda
12 oz Reese's peanut butter cups chopped fine
1 cup chopped pecans

Preheat the oven to 375.
Cream sugar and butter together until smooth with an eclectic mixer. Then add the vanilla and the eggs one at a time. blend 3 to 5 minutes. The batter should be smooth. Next and the salt, soda and 1/2 cup of the flour. Start the the mixer on low. Add the rest of the flour a little at a time--about 1/2 a cup. Mix for 3 to 5 minutes. Make sure the batter is smooth and soft. Stir in the peanut butter cups and the nuts. Mix with a rubber spatula until well mixed.

Spray the cookie sheets with cooking spray, then scoop out a teaspoon of the mixture, drop onto the cookie sheet. On a large cookie sheet put no more than 12. Space them about 1 1/2 to 2 inches apart.

Cook each pan for 10 minutes. let the pan cool for a few minutes then transfer to a cooling rack. Continue baking.

Enjoy with a nice cold glass of milk.


Gluten free Gnocchi

Once upon a time in Santa Rosa, CA at my one of my favorite little eatery’s, (Mary's Pizzza), I discovered something so tasty, so good...