Spiced Pumpkin Pancakes

I saw this recipe on an episode of The Drs. several weeks ago. Usually “healthy” breakfast alternatives taste like wet cardboard but I thought I’d try them for Easter morning breakfast. I did double the spices listed in the original recipe and I added Turmeric. I have been taking supplements of it. It has helped me with inflammation and has given me more energy. These healthy pancakes really do taste great! They also didn’t give me the pancake bloat or the sugar dump after eating them due to the oat flour.

  •  1 cup Old Fashioned Oats
  • 4 teaspoons Baking Powder
  • 1 teaspoon ground Cinnamon
  • 1 teaspoon ground Ginger
  • 1 teaspoon ground Turmeric
  • Dash of Sea Salt or Kosher Salt
  • 4 large Eggs, beaten
  • ½ cup Pumpkin (can used canned. I used frozen cooked pumpkin from my garden last year.)
  • 1 teaspoon Vanilla Extract
  • Cooking Oil Spray

In a blender grind the oats into a flour, add the baking powder, cinnamon, ginger, turmeric and salt. Pulse to blend. Add eggs, pumpkin and vanilla. Blend until smooth. Heat a large skillet, I use cast iron, on medium heat. Coat with the cooking oil spray. Scoop ¼ cup of batter for each pancake into the pan. Cook on one side under golden brown about 2 minutes. Flip and cook other side. Serve with butter, maple syrup or apple sauce.

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Garlic Kielbasa and White Bean Stew

Kielbasa stew smallThis perfect for a cold winter night after you get home from work. Cooks all day so you don’t have to.

  •  2 cans (15 ozs each) White Beans, undrained
  • 14 ozs Garlic Kielbasa, halved lengthwise and sliced into ½ inch pieces
  • 4 cups Chicken broth, homemade or store bought
  • 1 can (15 ozs) Diced Tomatoes
  • 1 large Sweet Onion, diced
  • 6 cloves Garlic, peeled and pressed or minced
  • Sea Salt and Black Pepper to taste
  • 2 teaspoons Italian Blend seasoning
  • 5 ozs baby Spinach or baby Kale

In a 6 quart Crock Pot, combine everything except the spinach/kale. Cover and cook on low for 7 to 8 hours. About 30 minutes before serving add in the spinach/kale. Serve with a crusty country style bread.

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Hot Broccoli Cheese Dip

Hot broccoli Dip smallNow this is not haut cuisine. And I freely admit that it is not an original recipe of mine but it is oh so yummy. I found the basic recipe on the back of a box of dry salad dressing mixes. I tweaked it a little and I do like the result. I was busy outside today since it was a 79 degree day in Eastern Oklahoma and I used this as a buffet type dish on the butcher block. I would go past and grab a tortilla chip and some dip to keep me going. This would also be a great party dip for any type of get together.

  •  1 package (8 ozs) Neufchatel Cheese or Cream Cheese, softened
  • 1 cup Sour Cream
  • 1 envelope dry Zesty Italian Dressing mix
  • Sea Salt and Black Pepper to taste
  • 2 tablespoons dried Italian Herb Seasoning
  • Dash(s) of Hot Sauce
  • 1 bag (10 ozs) frozen chopped Broccoli, thawed and well drained or I used the stems cut from the Broccoli florets that I then shredded. Be sure that all of the fibrous skin is peeled off.
  • 1 package (8 0zs) Pepper Jack Cheese or other cheese of your choice, divided
  • Bag of Tortilla Chips

Preheat oven to 350 degrees.

By hand or using a stand mixer, beat cream cheese, sour cream, Italian dressing mix, salt, pepper, dried Italian herbs and hot sauce until well blended. Add broccoli and 1 ½ cups cheese. Mix well. Turn out into a 9 inch pie dish. Bake for 20 minutes. Spread remaining cheese on top and brown for 8 minutes. Serve hot with tortilla chips.

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Okie Ranch Wife’s Stuffed Cabbage or Cabbage Rolls

It is a cold windy day today in Oklahoma so I decided to stay indoors and cook. I wanted a food from my childhood. I loved cabbage when I was little. a bit strange but….. When I was growing up in that Northeastern state, these were present at weddings, fire company (hosey) picnics, church functions and family holidays. Called halupkies, cabbage rolls, stuffed cabbage, blind pigeons or Hunky Hand grenades, they were staples of Eastern European cooking. They are packed full of protein, whole grain goodness, Vitamin C and they are filling!

I only use the dark green outer leaves of the cabbage head. They are easier to roll and have more nutrients than the pale inner leaves. You have to find these at farmer’s markets, in your own garden or possibly at the local store if you make friends with the produce manager. They do cut off the outer leaves before arranging in the produce section, so you can ask if they will either keep the leaves on the head or save the outer leaves for you. I have chickens so the local produce manager also keeps the produce and fruit cull for me. My hens are happy hens.

  •  1 pound ground Venison or Beef (I buy various cuts on reduced quick sale and grind it myself)
  • 1 pound ground Pork (Ditto on quick sale)
  • 1 cup Barley
  • 1 Sweet Onion, grated
  • 2 whole Eggs
  • ½ stick Unsalted Butter, melted
  • Sea Salt and Black Pepper to taste
  • Approximately 4 pounds outer Cabbage leaves
  • 4 cans (15 ozs each) Sauerkraut
  • 2 cans (15 ozs each) diced Tomatoes
  • 1 can (15 ozs) Tomato Sauce

In a medium size pot heat 2 cups of water. When it is boiling add the barley. Reduce heat and cook for 10 minutes. Remove from heat and fluff with a fork.

Combine ground meat, cooked barley, onion, eggs, butter and seasonings. Set aside.

On all of the cabbage, trim the center rib to about 1/8 inch thick so the leaves are easy to roll. Wash the leaves. While you are trimming and washing the leaves, heat salted water in a large stock pot until boiling. When the water is boiling, place the leaves in the water and blanch for 10 minutes. You may need to do this in several batches. When the time is up, remove leaves from water and allow to cool in a colander.

Preheat oven to 350 degrees.

Using a large turkey roaster, place a layer of 2 cans of sauerkraut. Take approximately 2 tablespoons of the meat mixture and shape into a little football. Select a cabbage leaf. Place the meat football on the leaf at the stem end and roll the cabbage leaf up like a Mexican burrito.Stuffed cabbage small  Arrange each cabbage roll in the roaster. When you have a full layer, top the rolls with 2 cans of sauerkraut.

Stuffed cabbage 2nd layer small





Arrange a second layer of cabbage rolls. Opps didn’t mean to have that Crown Royal product placement in there.



Stuffed cabbage complete smallTop that layer with 2 cans of diced tomatoes and a can of tomato sauce. Cover with roaster lid and bake 2 hours. Makes approximately 50 rolls.

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Butcher’s Block and Random Thoughts

Butcher block smallFor those of you who have been following for several years, I thank you! And for the people who are fairly new to my blog, I thank you too! I do appreciate all of you who read my recipes and try them. I look forward to hearing your comments also. This is my cooking and day to day life but I want to get and hold your interest. Please leave a comment here if there is a recipe that you would like to see and I have not posted anything related. The photo on this post is my butcher’s block. Some of you may recognize the top from finished dishes I have posted. Well, here it is full on. I bought it from a butcher shop in that un-named Northeastern state where I was born and raised. I love this thing. I only wish that my house looked more like a cabin than the 1990’s refab ranch house that it is. Ah well. Maybe I will get to do some remodeling. Paint can cover up a multitude of sins!

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Happy Thanksgiving

Thanksgiving 2014 smallI know a day late and dollar short. That’s me. But I was having a good time yesterday. I hope everyone had a very good Thanksgiving. This was my table for my brother and me. Brined turkey, cold green bean salad, mashed Hubbard squash, orange cranberry relish, oyster stuffing and giblet gravy. Coconut Butternut German Chocolate pie for dessert.

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Persimmon Fruit and Nut Bread

persimmon fruit bread smallIt is a windy cold day today and I wanted to bake something nice and warming. I had a Tupperware container full of Persimmon pulp that I processed about a week ago. I am lucky to have the native persimmon trees out in my pasture. Fruit free for the picking! I wasn’t sure what I wanted to make. I thought scones or muffins. Then I stumbled across a pumpkin recipe from King Arthur’s Flour. Bingo. I substituted persimmon for pumpkin and voila, wonderful bread for a cold day. And as a bonus it also helped to warm up my kitchen. I love twofers.

  • 1 cup Vegetable Oil
  • 2 2/3 cup Granulated Sugar
  • 4 large Eggs
  • 2 cups Persimmon Pulp
  • 2/3 cup Water
  • 3 1/3 All Purpose Flour or Bread Flour
  • ½ teaspoon Baking Powder
  • 2 teaspoons Baking Soda
  • 1 ½ teaspoons Salt
  • 1 teaspoon grated Nutmeg
  • 1 tablespoon Vanilla Extract
  • 1 cup chopped Nuts (Pecans, Hazelnuts, Walnuts) I used Butternuts that I forage on my property.
  • ¾ cup assorted dried Fruit (Cranberries, Blueberries, Raisins, Currents etc)

Pre heat oven to 350 degrees. Lightly grease two 9” x 5” loaf pans.

In a large bowl beat together the oil, sugar, eggs, persimmon, water and vanilla extract. Add the flour, baking powder, baking soda, salt and nutmeg. Mix to combine.  Mix in the nuts and fruits. Spoon the batter equally into the loaf pans.

Bake for 60 to 80 minutes depending on your oven temperature and cook time, or until a toothpick comes out clean. I started checking about 70 minutes. Remove pans from oven and cool on a rack. Remove from pan and cool completely. You can dust with powdered sugar if desired.

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