This is another one of my frittata recipe re-newed and re-done. This is an easy fix breakfast for me because I grated and froze the extra zucchini from my garden in August. I measured out 2 cups into a ziplock baggie. The key to this recipe is a high sided cast iron skillet. It allows the eggs to fluff up like a quiche. I have had company over Christmas and New Year. This was a huge success for the first breakfast of 2016! Happy New Year
3 tablespoon Coconut Oil, Butter or Bacon Drippings
2 cloves of Garlic, minced or peeled and pressed
1 small Sweet Onion, thin sliced
1 large Potato, peeled and grated
2 cups Zucchini, grated
1 can (10 oz) Whole Kernel Corn, drained
1 can (10 oz) Rotel type diced Tomatoes, drained
8 Eggs, beaten
1 cup Monterey Jack Cheese, grated (can use Mozzarella, you need the soft consistency.)
Sea Salt or Kosher Salt and Black Pepper to taste
Preheat oven to 350 degrees F.
Heat the coconut oil, butter or bacon drippings in a large high sided cast iron skillet over medium heat. Sauté the onion, potato for 8 minutes. Season to taste. Stir occasionally. Add corn, zucchini and tomatoes and garlic and cook for an additional 5 minutes. Place the skillet in the oven and bake for 10 minutes. Remove from oven and stir.
In a large bowl thoroughly beat the eggs. Add cheese. Mix again. Pour into skillet and mix with the potato mix. Place skillet bake in the oven and bake for about 15 minutes or until the top of the egg/potato mixture is cooked, set and lightly browned. Serve immediately.
This is a Martha Stewart recipe I found while searching for persimmon recipes to use with my own persimmon from my trees. I was not sure how this would taste but I was pleasantly surprised! This photo is not the best and it does show the corner that I eat already. I just couldn’t wait to try it!
- 1 1/2 cups fresh Persimmon puree, peeled, seeded and mashed
- Zest of 1 Lemon
- Juice of 1/2 Lemon
- 1 cup Sugar, plus more, for baking dish
- Unsalted Butter, for baking dish
- 10 slices (about 1 pounds) 1 1/2-inch-thick day-old Bread, cut into 1 1/2-inch pieces
- 1 teaspoon ground Cinnamon
- 1/2 teaspoon freshly grated Nutmeg
- 6 ounces White Chocolate, coarsely chopped or chips
- 2 cups Whole Milk
- 3 large Eggs
Preheat oven to 350 degrees. In a small saucepan, combine persimmon puree, lemon zest, lemon juice, and 1/2 cup sugar; simmer over low heat until sugar is dissolved.
Butter a 2-quart shallow baking dish, and sprinkle lightly with sugar. Place bread in baking dish; sprinkle with cinnamon and nutmeg.
In a medium saucepan, combine remaining 1/2 cup sugar, white chocolate, and milk; stir frequently over low heat. Remove from heat once chocolate melts.
Whisk eggs in a medium bowl. Slowly whisk warm milk mixture into eggs, being careful not to cook the eggs; stir in persimmon mixture. Pour mixture into baking dish, covering bread completely. Bake until filling sets, about 35 minutes.
This is a hearty soup for the beginning of the Fall season and it harkens back to the type of soups that my mother, grandmother and even great grandmother would make. Grandmother, my Baba, and great grandmother cooked on a coal burning cook stove. I wish I had that bad boy now but unfortunately it and the house it was in is long gone back in that Northern Eastern state. I hope you like this as recipe as much as I do.
- 1 pound ground Venison, Beef, Bison or Turkey
- 7 oz link of your favorite Sausage, Smoked or Polish Kielbasa, thin sliced in rounds
- ¼ head of Green Cabbage thin sliced
- 1 tbsp Unsalted Butter
- 4 cups cold Water
- 1 can (14 ozs) Tomato Sauce
- 2 tsp whole Caraway Seeds (omit if you don’t like the taste)
- 2 tbsp Worcestershire Sauce
- 2 – 3 tbsp Apple Cider Vinegar
- 2 tsp Smoked Hungarian Paprika
- 1 tbsp Garlic Powder
- Salt and Pepper to taste
In a large heavy bottom soup pot, brown the ground meat for about 5 minutes or until no longer pink. Remove from pot and drain the grease. In the same pot and over medium heat add butter and allow to melt. Add sliced cabbage and a pinch of salt. Sauté cabbage until tender about 10-13 minutes. Add in the browned ground meat and sliced sausage. Heat and stir for about 5 minutes. Add the remaining ingredients. Season to taste with salt and pepper. Adjust the taste with more Worcestershire Sauce and vinegar. This should be a slightly sour soup. Bring to a boil and reduce to simmer. Simmer for 30 minutes. Enjoy with a dark brown or Russian Black bread or even a sourdough.
This is a variation on my sweet potato pecan pie. I was able to get to the ripe persimmons before the deer, cows and coyotes. The persimmons are from my land and pecans from a friends tree. I am very happy that I can gather food from my property. I took this pie to work yesterday and my co-workers loved it. They remarked that not many people cook with persimmons these but their grandparents did. I would love to add to the limited persimmon recipes that I can find. This recipe is just the start.
9 – Inch unbaked Pie shell
1 cup Pecans
1 cup mashed Sweet Potatoes
¼ cup brown Sugar
2 tbsp sugar
1 egg, beaten
1 tbsp cream
1 tbsp unsalted butter, softened
1 tbsp vanilla
¼ tsp salt
1/4 tsp ground cinnamon
1/4 tsp ground allspice
1/4 tsp ground nutmeg
¾ cup sugar
¾ cup dark brown sugar
2 eggs, beaten
1 ½ tbsp unsalted butter, melted
2 tsp vanilla
Dash of salt
Dash of cinnamon
Toast pecans in microwave for 3 minutes. Stir halfway thru and watch closely because they burn easily.
Preheat oven to 325 degrees.
In a large bowl of electric mixer, combine ingredients for the First Layer; beat on medium speed for 2 -3 minutes. Spoon into a deep dish pie shell. Top with pecans.
In a small bowl and using an electric mixer, combine ingredients for Second Layer. Mix on low speed for one minute. Pour over pecans.
Bake for 45 minutes or until the knife inserted in center of pie comes out clean. Serve with of your favorite pie toppings! So good!
Several weeks ago there was a recipe for dog treats making the rounds on Facebook. It called for whole wheat flour. I really don’t like to give my dogs too much wheat since that can be food sensitivity for them. I substituted ground oat flour and added the Turmeric which is very good for people and pets. My bunch love these.
- 2 ½ cups Oat Flour (grind Regular Oats in a blender)
- 2 Eggs, beaten
- ½ cup Pumpkin, use 100% pumpkin not the pumpkin pie filling if you are using store bought
- 2 tbsp Peanut Butter
- 1 tsp Turmeric
- 1 tsp ground Cinnamon
- ½ tsp Kosher Salt
Preheat oven to 325 degrees F.
Mix all ingredient together in a medium mixing bowl. Add a bit of water as necessary to make a workable dough but it will dry and stiff like a cracker dough. Spread some oat flour on your table top or cutting board so the dough will not stick. Roll out to about ¼ to ½ inch thickness. Cut into sizes appropriate for your dog. I have an Irish wolfhound so her pieces would be a bit big for a mini dog. Bake for about 30 -35 minutes or until hard and dry. Let cool and place in air tight container.
I am fortunate to have numerous native persimmon trees, Diospyros virginiana, on my property. And this year I was able to get to them before the deer, coyotes or the cows. If you have not ever tried a ripe persimmon, the best description I can give you is imagine a honeyed apricot. The taste is fantastic. And always be certain that it is a ripe persimmon. Green ones are so astringent it will take your breath away and pucker your mouth. They are the last fruit to ripen in the Fall and are usually on the branches after a frost. They are also a good source of Vitamin C having 16.5 mg in every 25 grams of pulp.
The ripe persimmons in this photo are not really white but they do have a faint light blush on the skin that appears white here. The separated pulp has the color of rich pumpkins. I give the seeds to my chickens who LOVE them.
It is best to process the persimmon for pulp before you intend to use it. It does take a little while to separate the flesh/pulp from the seeds. There are at least 5 seeds in each fruit. Old wise women say that you can determine what kind of weather the winter will have in store. You can cut a seed open and look at the shape made when it splits. A knife will foretell a cold cutting winter. A fork tells the tale of fluffy snow. And a spoon will tell you to buy a shovel for all of the wet snow that will come. I have not tried this yet this year.
- 1 cup All Purpose Flour
- ½ tsp Salt
- ½ tsp Baking Soda
- ¾ Cup Sugar
- 1 Cup Persimmon Pulp
- 2 Whole Eggs, beaten
- 1 cup Milk
- ½ tsp Lemon Zest
- 2 tbsp Butter, softened
Preheat oven to 350 degree F. Butter and flour thoroughly an 8x8x2 baking dish.
Sift together the flour, salt, baking soda and sugar. Add the persimmon pulp, beaten eggs, milk, lemon zest and butter. Mix thoroughly. Turn out the mixture into the greased and floured baking dish. Bake for 45 to 55 minutes depending upon your oven. A toothpick in the middle should come out clean. Allow to cool slightly before serving. Can be served with whipped cream.
There are many recipes for this dish out there and this one is mine. I warn you though this stuff is addictive. I save and freeze the drained liquid from the cans. I then use it in veggie soup or stew. Waste not, want not is my belief. This is great pantry go to recipe. Fast and easy!
- 1 can (15 oz) Black Eyed Peas or Purple Hull Peas, drained
- 1 can (15 oz) Whole Sweet Corn, drained
- 1 can (10 oz) Diced Tomatoes and Green Chilies
- 2 Tbsp Balsamic Vinegar, white or brown
- 2 Tbsp Extra Virgin Olive Oil (EVOO)
- 2 Tsp Hot Sauce, I use Yucatan Sunshine Habanero Sauce
- 1 clove Garlic, peeled and pressed or 1 tsp dried Garlic Powder
- 1 cup chopped fresh Cilantro
- 1 small Sweet Onion, small diced
- 1/8 Black Pepper
- Sea salt to taste
Mix all ingredients. Chill and serve with tortilla chips.